Is buying award-winning wines a worth it?

 Buying award-winning wines can be worth it, but it depends on a few factors:

1. **Quality Assurance**: Awards can indicate a certain level of quality and craftsmanship, as the wines are judged by experts.

2. **Taste Preferences**: If your taste preferences align with the judging criteria of the awards, you are likely to enjoy the wine. However, individual preferences vary, and an award-winning wine might not always match your personal taste.

3. **Prestige and Gift Value**: Award-winning wines can make impressive gifts and add a sense of prestige to your collection.

4. **Price Considerations**: Award-winning wines often come at a premium. It’s essential to consider if the additional cost is justified for you.

5. **Exploration**: They can be a good way to explore and discover high-quality wines from different regions or vintages that you might not have otherwise tried.

In summary, while award-winning wines are often high-quality, it ultimately depends on your personal preferences and whether you find value in the additional cost.

As an individual, what should one do to sharpen his/her wine-tasting skills?

 Sharpening your wine-tasting skills involves developing your palate and knowledge through practice, education, and experience. Here are some steps to help you improve:

1. Taste Regularly

• Frequent Tasting: The more you taste, the more familiar you are with different wine profiles.
• Variety: Taste a wide range of wines from different regions, grape varieties, and styles to broaden your palate.

2. Learn the Basics

• Wine Terminology: Familiarize yourself with common wine terms such as tannin, acidity, body, and finish.
• Wine Regions and Grapes: Study major wine regions and the characteristics of different grape varieties.

3. Develop Your Palate

• Smell Everything: Improve your sense of smell by smelling different fruits, spices, herbs, and other aromatic substances.
• Mindful Tasting: Pay attention to the appearance, aroma, taste, and texture of each wine. Note the flavors and how they change over time.

4. Take Notes

• Tasting Journal: Keep a wine journal to record your impressions of each wine. Note the wine's appearance, aroma, taste, and your overall impression.
• Consistency: Review your notes regularly to identify patterns and preferences.

5. Attend Tastings and Classes

• Wine Tastings: Join wine tastings at local wine shops, vineyards, or wine bars.
• Wine Education: Enroll in wine courses or workshops to gain structured knowledge and tasting practice.

6. Join a Wine Community

• Wine Clubs: Join a wine club to receive curated selections and tasting notes.
• Online Communities: Participate in online forums and social media groups focused on wine.

7. Pair Wine with Food

• Food Pairing: Experiment with pairing wines with different foods to understand how flavors interact and enhance each other.
• Diverse Experiences: Try wines with a variety of cuisines and dishes.

8. Visit Vineyards and Wineries

• Vineyard Tours: Visit vineyards and wineries to learn about the winemaking process and terroir.
• Direct Experience: Tasting wines at the source can provide deeper insights into their unique characteristics.

9. Read and Research

• Wine Books: Read books on wine tasting, wine regions, and wine history.
• Wine Reviews: Follow wine critics and read wine reviews to see how experts describe wines.

10. Practice Blind Tasting

• Blind Tasting: Practice tasting wines blind (without knowing the label) to focus solely on the sensory characteristics and develop objective tasting skills.
• Group Tasting: Conduct blind tastings with friends to compare notes and discuss findings.

11. Stay Curious and Open-Minded

• Experiment: Don’t be afraid to try new and unfamiliar wines.
• Continuous Learning: Wine tasting is a lifelong journey, so keep exploring and learning.

By incorporating these practices into your routine, you can progressively sharpen your wine-tasting skills and deepen your appreciation for the complexities of wine.

What does the words 'Reserve', 'Riserva', or 'Reserva' on the Wine bottle label means?

 The terms "Reserve", "Riserva", or "Reserva" on a wine bottle label typically indicate that the wine has been given special treatment or aged for a longer period before release. However, it's important to note that the exact meaning can vary depending on the regulations of the country or region where the wine was produced.

In some regions, such as Italy and Spain, "Riserva" or "Reserva" may indicate that the wine has been aged for a longer period than standard wines from the same producer or region. For example, in Italy, a wine labeled "Riserva" often indicates that it has been aged for a longer period in oak barrels.

In other regions, such as the United States and Australia, the term "Reserve" doesn't necessarily have a regulated meaning. It's often used by wineries to indicate a higher quality or more carefully crafted wine, but the specific criteria for using the term can vary widely.

In general, when you see "Reserve", "Riserva", or "Reserva" on a wine label, it's a sign that the wine may be of higher quality or have undergone special treatment, but it's important to look into the specific regulations and practices of the region where the wine was produced to understand exactly what it means in that context.

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The French Wine Classification system in detail.

 

Understanding the French Wine Classification System

The French wine classification system helps navigate the vast array of wines produced in different regions, offering insights into their quality, origin, and production methods. Here's a breakdown of the current system, implemented in 2012:

1. Vin de France (VdF):

• This is the base category, replacing "Vin de Table."
• Grapes can come from anywhere in France.
• Labels may mention grape varieties and vintage but offer minimal information about origin or production methods.
• Generally considered entry-level wines.

2. Indication Géographique Protégée (IGP):

• Formerly known as "Vin de Pays" (country wine).
• Represents a step up from VdF, indicating a specific geographic origin (region or department).
• Allows for more grape variety flexibility than AOC wines.
• Offers some quality control, but regulations are less stringent than AOC.

3. Appellation d'Origine Protégée (AOP):

• The top tier, replacing the former "AOC" (Appellation d'Origine Contrôlée).
• Represents the strictest regulations and highest quality standards.
• Wines originate from a precisely defined geographic area (often smaller than IGP zones).
• Specific grape varieties, yields, and winemaking practices are tightly controlled.
• AOP wines generally command higher prices due to stricter quality control and potential prestige associated with the appellation.

Additional complexities:

• Within some AOPs, further classifications exist, denoting superior quality or specific vineyard sites. Examples include "Grand Cru" and "Premier Cru" in Burgundy and Bordeaux.
• The system can be intricate, with various sub-categories and exceptions. However, understanding the basic structure (VdF, IGP, and AOP) provides a solid foundation for navigating French wines.

Understanding "Terroir":

Beyond the classification system, the concept of "terroir" plays a crucial role in French wine. Terroir refers to the unique combination of factors influencing a wine's character, including:

• Climate: Sunshine, rainfall, temperature variations
• Soil: Composition, drainage, fertility
• Grape variety: Specific characteristics like flavor profile and aroma
• Vineyard practices: Pruning, yield control

French winemakers often emphasize the influence of terroir on their wines, believing it contributes to their unique identity and quality.

By understanding the classification system and the concept of terroir, you'll be better equipped to explore the diverse and exciting world of French wines!

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What do the various colour shades in white wines and red wines indicate?

 The color of white wines and red wines can provide valuable information about their age, grape variety, winemaking techniques, and potential flavor profiles. Here's a general guide to what the various color shades in these wines can indicate:

White Wines:

Pale Yellow or Straw: Most white wines start with a pale yellow or straw color. These hues suggest a young and fresh wine. White wines in this color range often have vibrant and crisp flavors, with primary fruit and floral notes.

Deep Gold or Amber: As white wines age, they can evolve into deeper gold or amber shades. This color change is often due to oxidation. Wines with this color may have developed secondary characteristics like nutty, honeyed, or toasty flavors. A white wine with this color can be either beautifully mature or over the hill, depending on the winemaking style.

Red Wines:

Purple or Ruby: Young red wines typically exhibit purple or ruby colors. These wines are often fruit-forward with primary aromas and flavors, such as red berries and cherries. They can also have vibrant acidity and a firm tannic structure.

Garnet or Brick: As red wines age, they tend to transition to garnet, brick, or even brownish hues. This change is caused by both the wine's exposure to oxygen and the polymerization of tannins. Wines with garnet or brick shades may have developed complex secondary and tertiary characteristics, including dried fruits, leather, tobacco, and earthy notes. The tannins are likely to be smoother and the acidity less pronounced in mature red wines.

Opaque or Inky: Some full-bodied red wines, such as young Cabernet Sauvignons or Syrahs, can be nearly opaque or inky in color. This suggests high concentration and a potential for aging, but the specific hue can vary depending on the grape variety.

Keep in mind that the color of a wine is just one aspect of its overall profile. The aroma, taste, and mouthfeel are equally important factors in assessing a wine's quality and character. Additionally, winemaking techniques, grape variety, and regional differences can influence the color, so there may be exceptions to these general guidelines. To truly understand a wine, it's important to combine visual examination with the sensory experience of smelling and tasting.

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What is a cork taint? How it impacts the Wine?

 Cork taint, also known as "corked wine" or "cork contamination," is a common wine fault that occurs when a wine comes into contact with a cork that has been contaminated by a compound called 2,4,6-trichloroanisole (TCA). TCA is typically formed when natural fungi present in cork bark interact with certain chlorine-based compounds that can be found in various winemaking environments, such as cleaning agents or chlorine-containing materials.

When a wine is affected by cork taint, it can exhibit several undesirable characteristics that significantly impact its flavor, aroma, and overall quality. These characteristics include:

Musty or Moldy Aroma: The most recognizable trait of cork taint is a damp, moldy, or musty smell that masks the wine's natural aromas. It can be reminiscent of wet cardboard, damp basement, or a moldy cellar.

Reduced Fruit Aromas: The presence of cork taint can suppress the wine's fruit aromas, making it difficult to appreciate the varietal or regional characteristics that the wine should showcase.

Flavor Dilution: Cork taint can mute the wine's flavors, making it taste less vibrant and expressive. The wine may seem flat on the palate and lack the complexity it would otherwise have.

Increased Acidity and Bitterness: Corked wine can also exhibit increased acidity and bitterness, leading to an unbalanced taste profile.

Shorter Finish: The finish of a corked wine can be abrupt and lack the lingering flavors that a normal wine would possess.

It's important to note that cork taint does not pose any health risks to consumers; it simply affects the wine's sensory qualities. The wine industry has taken measures to reduce the occurrence of cork taint, such as using alternative closures like screw caps and synthetic corks. However, natural cork remains a popular choice for sealing wine bottles due to its traditional association with wine and its role in allowing controlled oxygen exchange over time, which can benefit certain types of wines.

Wine producers and consumers alike take care to recognize and avoid corked wines to ensure a positive wine-tasting experience. If you suspect a wine is corked, it's best to contact the retailer or producer for a replacement or refund.

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What is the best way to serve a bottle of wine in a Restaurant?

 Serving a bottle of wine in a restaurant involves several steps to ensure a positive experience for the guest. Here's a general guide on how to serve a bottle of wine:

Prepare the Table: Make sure the table is properly set with clean glasses, appropriate stemware for the type of wine being served, and any necessary accessories such as a wine opener and a wine bucket if the wine needs to be chilled.

Presenting the Bottle: Approach the table confidently and professionally. Hold the bottle by the base, presenting the label toward the guest. Clearly state the name of the wine and the vintage (year), and ask for confirmation that it is indeed the wine they ordered.

Opening the Bottle: If the guest confirms the wine, proceed to open the bottle. Use a wine opener to remove the cork with care, ensuring that the cork does not touch the wine. You may offer the cork to the guest for inspection, although this is becoming less common.

Pouring the Wine: Begin by pouring a small amount of wine into the host's (the person who ordered the wine) glass. Allow them to inspect the wine for clarity and aroma. Then proceed to pour wine into the other guests' glasses, starting with women and moving clockwise around the table. Fill each glass to about one-third full, leaving enough space for swirling.

Tasting Ritual: If the host approves the wine, no further action is needed. If the wine is to be tasted, the host will take a small sip and nod or indicate their approval. Some guests might also swish the wine around the glass to assess its aromas and flavors.

Completing the Pour: Once the wine is approved, continue to pour for all the guests, making sure to monitor the glasses and avoid overfilling. When finished pouring, gently set the bottle back on the table, ensuring the label is still visible to the guests.

Wine Service Etiquette: Throughout the meal, keep an eye on the guests' glasses and refill them as needed, being attentive without hovering. If the guests decline further wine, be respectful and avoid insisting.

Storing Leftover Wine: If there is leftover wine in the bottle, ask the guest if they would like to take it with them. If they decline, offer to properly recork the bottle and place it on the table. If they wish to take it, ensure it is securely recorked and provide a bag if necessary.

Remember, the key to successful wine service is professionalism, attentiveness, and respect for the guests' preferences. Adapt these steps as needed based on the specific guidelines and standards of the restaurant you're working in.

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How important is visiting to Vineyards for a better understanding of Wine?

 isiting vineyards can be incredibly valuable for gaining a better understanding of wine, as it offers a firsthand and immersive experience of the entire winemaking process. Here are some reasons why visiting vineyards is important for enhancing your knowledge of wine:

Terroir Understanding: Terroir refers to the unique combination of soil, climate, topography, and other environmental factors that influence grape growth and wine flavor. By visiting vineyards, you can see and feel the terroir, which contributes significantly to the characteristics of the wine produced in that region.

Grape Varieties: Vineyard visits provide the opportunity to observe different grape varieties, their growth habits, and the factors that affect their development. You can learn about the specific attributes of each grape variety and how they contribute to the final wine product.

Harvesting and Winemaking: Witnessing the grape harvesting process and touring the winemaking facilities allows you to learn about various winemaking techniques, such as fermentation, aging, and blending. This knowledge helps you appreciate the impact of these processes on the final wine's taste and quality.

Interaction with Winemakers: Visiting vineyards often includes interactions with winemakers and viticulturists who can share their expertise and insights. They can provide valuable information about their approach to winemaking, the challenges they face, and the decisions they make to create unique wines.

Tasting and Sensory Experience: Tasting wines on-site provides a more comprehensive sensory experience than simply drinking a bottle at home. You can connect the flavors and aromas to the physical environment in which the grapes were grown and the wine was produced.

Wine Education: Many vineyards offer guided tours and wine tastings led by knowledgeable staff. These sessions can cover topics such as wine history, production techniques, and food pairings, enhancing your overall wine education.

Cultural and Historical Context: Vineyards often have historical significance and are deeply rooted in local culture and traditions. Exploring these aspects can provide a deeper appreciation for the role of wine in a particular region's history and society.

Networking and Community: Visiting vineyards can help you connect with fellow wine enthusiasts, professionals, and other visitors who share your passion. These connections can lead to valuable discussions, shared experiences, and further learning opportunities.

While visiting vineyards can greatly enrich your understanding of wine, it's important to note that it might not be feasible for everyone due to logistical and financial constraints. Fortunately, there are alternative ways to enhance your wine knowledge, such as attending wine tastings, workshops, and seminars, reading books and articles, and engaging with online wine communities.

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What are the important factors affecting Wine?

 Several important factors can significantly affect wine production, quality, and taste. These factors can be divided into two main categories: natural factors and human factors.

Natural Factors:

a. Climate: Climate plays a crucial role in determining the grape variety that can be grown in a specific region and the overall grape ripening process. Cooler climates produce wines with higher acidity and lower sugar levels, while warmer climates lead to riper grapes with higher sugar content.

b. Soil: Different types of soil can impart unique mineral characteristics to the grapes, affecting the wine's flavor and aroma. Factors like drainage, fertility, and composition can all influence grape quality.

c. Topography: Altitude and slope orientation affect temperature, sunlight exposure, and wind patterns. These variables influence grape maturation and can impact the wine's acidity, aromas, and tannin levels.

d. Microclimate: Within larger wine regions, smaller microclimates can exist, allowing for the cultivation of specific grape varieties or producing unique wine styles.

e. Grape Variety: The choice of grape variety is fundamental to the style and characteristics of the wine. Different grape varieties have distinct flavors, acidity levels, tannin structures, and aging potentials.

f. Weather: Year-to-year variations in weather conditions, such as temperature, rainfall, and humidity, can significantly influence the quality of the grape harvest and, subsequently, the resulting wine.

Human Factors:

a. Viticulture Practices: Vineyard management techniques, such as pruning, trellising, irrigation, and canopy management, impact grape health, yield, and quality.

b. Harvesting: The timing of the grape harvest is crucial. Picking grapes at the optimal level of ripeness is essential to producing balanced and high-quality wine.

c. Winemaking Techniques: Decisions made during the winemaking process, such as crushing, fermentation, maceration, barrel aging, and blending, greatly influence the final wine's characteristics.

d. Fermentation: Different yeast strains, fermentation temperatures, and vessel types can impact the wine's flavor, body, and aromas.

e. Aging: The choice of aging vessel (e.g., oak barrels or stainless steel tanks) and the duration of aging influence the wine's complexity, texture, and aging potential.

f. Bottling: Proper handling, filtration, and bottling techniques are essential to preserving the wine's quality and preventing spoilage.

g. Storage and Transportation: Proper storage conditions, temperature, humidity, and light exposure are vital to maintain the wine's integrity from the winery to the consumer.

h. Marketing and Sales: Wine branding, marketing strategies, and distribution channels can impact the perception and popularity of a wine.

By understanding and managing these factors effectively, winemakers can produce wines that showcase the unique characteristics of their vineyards and regions.

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What role the Cork has to play during the ageing and storage of the wine bottle?

 Cork plays a crucial role in the ageing and storage of wine bottles. Here are some key aspects:

Seal: Cork acts as a natural sealant for the wine bottle, preventing excessive oxygen from entering the bottle while allowing a minimal amount to interact with the wine over time. This controlled exposure to oxygen can enhance the aging process, allowing the wine to develop complex flavors and aromas.

Breathability: Cork is a breathable material, meaning it allows tiny amounts of air to pass through it. This slight exchange of air helps the wine evolve and mature slowly over time, contributing to its complexity and character. The gradual oxidation that occurs through the cork can positively influence the wine's development.

Elasticity: Cork is highly elastic, which allows it to expand and contract with temperature changes and bottle pressure. This elasticity helps maintain an airtight seal and minimizes the risk of leakage or spoilage.

Tannin interaction: Cork contains natural compounds called tannins, which can interact with the wine as it ages. Over time, the tannins in the cork can contribute to the wine's structure, mouthfeel, and overall aging potential.

Tradition and perception: Cork has been the traditional closure for wine bottles for centuries, and many wine enthusiasts associate it with quality and prestige. The act of opening a cork-sealed bottle also adds a ceremonial element to the wine-drinking experience.

However, it's important to note that alternative closures, such as synthetic corks and screw caps, have gained popularity in recent years. These closures offer advantages like consistent oxygen transmission and elimination of the risk of cork taint (caused by a compound called TCA). The choice of closure depends on the style of the wine, its intended aging potential, and the preferences of the producer and consumer.

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What does "Vintage" means on the wine label?

 When you see the term "Vintage" on a wine label, it refers to the year in which the grapes used to make the wine were harvested. It indicates the specific year in which the grapes were grown and harvested, and it plays a significant role in determining the wine's character, quality, and aging potential.

In the wine industry, not all wines are labeled with a vintage. Non-vintage wines are produced by blending grapes from different years to achieve a consistent flavor profile. These wines are typically associated with sparkling wines, such as Champagne, where the winemaker aims for a consistent taste year after year.

However, for wines labeled with a vintage, it means that the grapes used in that particular wine all come from the same harvest year. Vintage wines are often associated with higher quality and more complex flavors, as they reflect the characteristics of that specific growing season.

The quality and character of a vintage can be influenced by various factors such as weather conditions, temperature fluctuations, rainfall, and the overall health of the vineyard during that year. Consequently, vintages can vary significantly from one year to another, resulting in wines with distinct flavors and aging potential.

When considering a vintage wine, it is important to research the specific characteristics of the year in question, as some years may be known for producing exceptional wines while others may have been challenging for grape growing. This knowledge can help you make more informed decisions when selecting and purchasing vintage wines.

The Ultimate Guide to Wines and Alcoholic Beverages: Everything You Need to Know

 Introduction:

Wines and alcoholic beverages have been enjoyed by people for centuries. From the ancient Greeks to the modern-day millennials, the art of drinking has evolved and become an integral part of socializing and celebration. If you're a wine and alcohol enthusiast, this guide will provide you with everything you need to know about the different types of wines and alcoholic beverages available in the market.

Types of Wines

Wines are classified based on various factors such as the grapes used, the region they're grown in, and the winemaking process. Some of the popular types of wines include red, white, rosé, sparkling, and fortified wines. Each type has its unique taste and characteristics, and it's important to understand them before making a purchase.

Popular Alcoholic Beverages

Apart from wines, there are several other types of alcoholic beverages that you can enjoy. These include beer, whiskey, vodka, gin, tequila, and rum. Each type of drink has its unique flavor and alcohol content, and it's essential to understand the difference between them to make an informed decision.

Pairing Wines and Food

One of the most enjoyable aspects of drinking wines is pairing them with different types of food. The right pairing can enhance the flavors of both the wine and the food, creating a delightful experience. Whether it's a red wine with a steak or a white wine with seafood, understanding the fundamentals of wine pairing can take your dining experience to the next level.

Health Benefits of Wines and Alcoholic Beverages

Contrary to popular belief, moderate consumption of wines and alcoholic beverages can have health benefits. Studies have shown that red wine, in particular, can reduce the risk of heart diseases, improve cognitive function, and even boost longevity. However, it's essential to remember that excessive consumption can lead to adverse effects, and moderation is key.

Choosing the Right Glassware

The type of glassware you use to drink wines and alcoholic beverages can also affect your experience. Different types of drinks require specific glasses to enhance their aroma and taste. For example, red wines are best served in large glasses with wide bowls, while champagne is better served in tall and narrow flutes. Understanding the nuances of glassware can make a big difference in your drinking experience.

Conclusion:

Wines and alcoholic beverages are more than just drinks. They're an art form that requires knowledge and appreciation. Whether you're a wine connoisseur or a casual drinker, understanding the different types of wines and alcoholic beverages available in the market can enhance your drinking experience. Remember to drink in moderation and always choose quality over quantity. Cheers!

How long a wine bottle can be kept after opening?

 The length of time a wine bottle can be kept after opening depends on several factors such as the type of wine, storage conditions, and personal taste preferences. Generally, wines with higher acidity and alcohol content, such as red wines, can last longer than wines with lower acidity and alcohol content, such as white wines.

In general, an opened bottle of wine can last from one to five days depending on the factors mentioned above. Here are some general guidelines for storing opened wine:

Refrigerate the wine: Storing the wine in the refrigerator can help slow down the oxidation process and keep the wine fresh for longer.

Use a wine stopper: A wine stopper can help seal the bottle and prevent air from entering, which can cause the wine to spoil faster.

Vacuum pump: Another option is to use a vacuum pump to remove the air from the bottle, which can also help extend the life of the wine.

Finish the bottle: The best way to ensure the wine stays fresh is to finish the bottle within a day or two.

It's important to note that while an opened bottle of wine may still be safe to drink after a few days, the taste may not be as enjoyable as it was when first opened. So, it's always best to consume the wine as soon as possible after opening.

Wine Legend: Jaboulet, La Chapelle Hermitage, 1961

Wine Legend: Jaboulet, La Chapelle Hermitage, 1961, Northern Rhône, France

Bottles produced 10,000

Composition 100% Syrah

Yield (hectolitres/hectare) 8hl/ha

Alcohol level 12.9%

Release price 10 French francs per bottle

Price today £9,180 per bottle (average price on Wine-Searcher.com)

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A legend because…

While Paul Jaboulet and Gérard Chave are easily the most prestigious producers from the 134-hectare Hermitage AC, no wine has enjoyed the acclaim attached to the La Chapelle 1961. Its power and harmony were apparent from the start, and for decades the wine has been a star at auction. In the 19th century, wines from Hermitage had routinely been used to beef up lacklustre vintages from Bordeaux, but in the 20th century many vineyards were neglected. The recognition given to La Chapelle 1961 helped to kickstart interest in the great granitic vineyard and its wines. US critic Robert Parker has described it as ‘one of the three or four greatest red wines I have ever tasted’.

Looking back

The Jaboulet business was deeply rooted in family. At least four members, brothers and cousins, were involved in both the winemaking and commercial side. A highly consistent négociant business, as well as being a producer from its own extensive vineyards, led to Jaboulet becoming the most visible of the great Rhône houses. In the 1980s and 1990s accidents and premature deaths seem to have robbed the house of its former dynamism and, in 2006, Jaboulet was bought by the Frey family, owners of Champagne house Billecart-Salmon and of Château La Lagune in Bordeaux.

The people

The wine was made under the supervision of Louis Jaboulet, who retired in 1976. His better-known son Gérard would only have been 19 at the time.

The vintage

The granitic hill of Hermitage is always an exceptionally hot site. In 1961, a warm spring gave the vines a head start, but rain in June severely diminished the potential crop. Thereafter, conditions were ideal until the completion of harvest. Extensive coulure (the failure of grapes to develop after flowering) led to unusually low yields.

The terroir

The Jaboulets have long been major vineyard owners on the hill of Hermitage, owning 19ha of Syrah and 5ha of Marsanne and Roussanne, yielding, in a normal vintage, about 7,500 cases. The lion’s share of the Syrah vines lie within the Le Méal sector, but with significant parcels in other prized sites such as Les Bessards. An average age of 40 years is maintained for the Hermitage vines. There is no actual parcel known as La Chapelle, however; the name refers to the small chapel perched on the hill. The wine is a Syrah blend from the different parcels.

The wine

From 1989 onwards, Jaboulet produced a second wine from Hermitage (Le Pied de la Côte) in addition to La Chapelle. In 1961 there would have been no such selection, other than a rejection of substandard fruit in the vineyard. The grapes were trodden by foot and fermented with indigenous yeasts in large, open wooden vats. Although destemming became routine in the 1980s, it is probable that about half the stalks would have been retained in 1961, contributing to the wine’s robust tannins. The finished wine would have been aged for about 18 months mainly in vats, and a very small proportion of barrels, including some made from chestnut wood. It would have been bottled without filtration.

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HOW SHOULD YOU STORE WINE

Unless you’re fortunate enough to own a house built in the 1800s or early 1900s, with its attendant basement or wine cellar already there, you’re going to have to build your own storage environment to house your wine collection. Where did our ancestors store wine? In deep, dark caves or in deep, dark wine cellars. There are good reasons for this: wine hates light, heat, and motion. While storing wine on top of your refrigerator is convenient, it’s the absolute worst thing you can do to a poor, innocent bottle of wine. The mantra for wine storage is cool, dark, still, and sideways. The reasoning behind this is as follows:

Cool
Wine hates heat; anything above 70° Fahrenheit wreaks havoc on the wine. 55° Fahrenheit is the ideal temperature, but don’t freak out if it varies a degree or two either way. Humidity is also important; the proper humidity keeps the cork from drying out and letting oxygen seep into the bottle. Oxygen will oxidize a wine, the same way it will a peeled apple. A brown apple is unattractive, but edible; an oxidized wine is not drinkable. It won’t hurt you, unless it’s truly spoiled, but it won’t taste good at all.

Dark
Wine hates sunlight like a vampire, and pretty much for the same reason: light, particularly UV light, prematurely ages wine. Whites are more susceptible than reds, but reds fall victim to UV light as well. Ever wonder why wine is sold in colored bottles? The colored glass acts like sunglasses, and filters the UV light out.

Still
Why would wine care if you shook the bottle? Two reasons: too much shaking can prematurely age it, and not in a good way, and if the wine is a red, sediment gets disturbed from the bottom and distributed around the bottle. The result is a glass of grit instead of a glass of wine. So don’t store your wine where vibrations, good or bad, abound.

Sideways
There are two good reasons for storing wine on its side: first, storing the bottle this way keeps the cork in contact with the wine and this keeps the cork from drying out and shrinking. A dry cork allows oxygen in, and this is not a good thing. Second, storing wine horizontally saves space, letting you keep more bottles in a smaller space.
Given that most of us don’t have a wine cellar already built into our house, where should you store your wine? If you have a basement, and dampness is not an issue, putting wine racks in a cool, dark corner fits the bill nicely. If a basement is not an option, use a cool, dark closet. If the closet is too hot, you can get a cooling unit designed for wine to cool things off.

WINE TERMINOLOGY

Winemakers and wine writers use a variety of descriptions to communicate the aromas, flavors and characteristics of wines. Many of the terms seem familiar and natural, yet others are less clear. Use this glossary of common wine terminology to help you better understand and describe the wines you enjoy.

Acidity The presence of natural fruit acids that lend a tart, crisp taste to wine

Aroma Smells in wine that originate from the grape

Astringent Bitter; gives a drying sensation in the mouth

Balanced All components of the wine are in harmony

Barrel Fermented White wine that is fermented in an oak barrel instead of a stainless steel tank

Body The weight and tactile impression of the wine on the palate that ranges from light to heavy/full

Bouquet Smells from winemaking, aging and bottle age

Buttery Rich, creamy flavor associated with barrel fermentation

Character Describes distinct attributes of a wine

Chewy Wine that has a very deep, textured and mouth-filling sensation

Clean Wine without disagreeable aromas or tastes

Closed Wine that needs to open up; aging and/or decanting can help

Complex Layered aromas, flavors and textures

Cooked Wine that has been exposed to excessively high temperatures; spoiled

Corked Wine that has been tainted with moldy smells or other obvious flaws from a bad cork

Delicate Light, soft and fresh wine

Dry No sugar or sweetness remaining; a fruity wine can be dry

Earthy Flavors and aromas of mushroom, soil and mineral

Elegance A well balanced, full wine with pleasant, distinct character

Finish The final impression of a wine on the palate; ranges from short to long

Firm Texture and structure of a young, tannic red

Flabby/Flat Lacking in acidity, mouth-feel, structure and/or texture

Fleshy A soft textured wine

Flinty A mineral tone, aroma or flavor

Floral Flower aromas such as rose petals, violets, gardenia or honeysuckle

Fruity Obvious fruit aromas and flavors; not to be confused with sweet flavors such as berries, cherries and citrus

Full-Bodied Rich, mouth filling, weighty-textured wine

Grassy Aromas and flavors of fresh cut grass or fresh herbs

Green Unripe, tart flavors

Hard Texture and structure that hinders flavor

Herbaceous Grassy, vegetable tones and aromas

Lean Wine is thin and tastes more acidic than fruity

Legs Teardrop impressions of alcohol weightiness that are visible on the inside edges of a wine glass

Light-Bodied A wine with delicate flavors, texture and aromas

Lively Young, fruity and vivacious flavor

Malolactic Conversion of hard, malic acid (green apple flavors) in wine to soft, lactic acid (rich, butter flavors)

Medium-Bodied A wine with solid, but not rich weight and texture

Nose The smell of a wine; aroma

Oak Aromas and flavors contributed during barrel fermentation and/or aging such as vanilla, caramel, chocolate, smoke, spice or toast

Off-Dry (Semi-dry) Very low levels of residual sugar remaining in the wine

Rich Weighty flavors and texture

Round Smooth flavors and texture; well-balanced

Smoky/Toasty Aromas of smoke and toast imparted by fired barrels

Sweet Wines that have a higher concentration of sugar after fermentation

Tannin A drying, astringent sensation on the palate that is generally associated with heavier red wines

Terroir French word reflecting the expression of soil, topography and climate in a wine

Thin Wine is unpleasantly watery and lacks flavor and texture

Vegetal Herbal, weedy aromas and flavors

Velvety Smooth-textured with deep, rich aromas and flavors

Vintage Year that grapes were harvested and fermented to make a wine

WINE FACTS

ñ The most popular corkscrew, the wing-type, is cheap and easy to use, but it frequently mangles corks and leaves small pieces of cork in your wine. It also tends to pull out just the middle of an old, dry cork. Far superior are the Screwpull, which is also easy to use, and the waiter’s corkscrew, which requires just a little know-how to use effectively. No matter what type you use, you should also have a two-pronged (Ah-So) device to remove problem corks.
ñ Zinfandel first appeared in the United States in the 1820s when Long Island nursery owner George Gibbs imported several grape vines from the Imperial collection in Vienna. One of the vines was Zinfandel. (The current thinking is that Zinfandel originated in Croatia where it is called Plavac Mali.) In the 1850s, Zinfandel made its way to California.
ñ An Italian white wine called Est! Est! Est! got its name from a medieval story. A bishop was planning to travel the Italian countryside and asked his scout to find inns that had good wines, marking the door “Est” (“It is” or “This is it”) when he found one. The scout was so excited about the local wine found in the area that he marked one inn’s door “Est! Est! Est!” Another version of this story is that a priest was on his way to minister to a congregation in the boondocks. Upon discovering the wonderful local wine, he sent the message “Est! Est! Est!” back to Rome, renounced the priesthood, and spent the rest of his life enjoying the wine.
ñ The auger or curly metal part of a corkscrew is sometimes called a worm.
ñ Graves is thought to be the oldest wine region in Bordeaux.
ñ The Puritans loaded more beer than water onto the Mayflower.
ñ In terms of acreage, wine grapes rank #1 among all crops planted worldwide.
ñ Although “château” means castle, it may also be a mansion or a little house next to a vineyard that meets the requirements for winemaking with storage facilities on its property.
ñ Château Petrus is the most expensive of the Bordeaux wines. Its price is as much due to its tiny production as to its quality. Petrus is made from at least 95% Merlot grapes.
ñ The Egyptians were the first to make glass containers around 1500 B.C.E.
ñ The 1855 Classification of Médoc châteaux listed only the best properties. “Best” was defined as those properties whose wines were the most expensive. The top estates were then divided into five categories (the “growths”) based on price.
ñ Margaux is the largest of the Médoc appellations.
ñ Pomerol is the smallest Bordeaux appellation.
ñ “Grand Cru” is French for “great growth” and designates the best. In Burgundy it refers to the best vineyards which usually have multiple owners. In Bordeaux its meaning varies by the specific region, but it always refers to properties under a single ownership.
ñ Rose bushes are often planted at the end of a row of grape vines to act as an early warning signal for infestation by diseases and insects like aphids. A vineyard manager who notices black spots or root rot on the roses will spray the grape vines before they are damaged.

ñ In Empire, California, some 400 copies of Little Red Riding Hood are locked away in a storage room of the public school district because the classic Grimm’s fairy tale recounts that the little girl took a bottle of wine to her grandmother. --- Roger Cohen, New York Times, April 23, 1990   [The crazies aren’t limited to Kansas.]

WINE FACTS

ñ Labels were first put on wine bottles in the early 1700s, but it wasn’t until the 1860s that suitable glues were developed to hold them on the bottles.
ñ Top Napa Valley vineyard land sells for over $100,000/acre!
ñ In the year 2000, there were 847 wineries in California.
ñ Wine is often called the nectar of the gods, but Sangiovese is the only grape named after a god. Sangiovese means “blood of Jove.”
ñ Ninety-two percent of California wineries produce fewer than 100,000 cases per year. Sixty percent produce fewer than 25,000 cases.
ñ Egg whites, bull’s blood, and gelatin have all been used as fining agents to remove suspended particles from wine before bottling. Egg whites are still commonly used.
ñ “Brix” is the term used to designate the percentage of sugar in the grapes before fermentation. For example, 23° brix will be converted by yeast to 12.5% alcohol, more or less, depending on the conversion efficiency of the strain of yeast used.
ñ In describing wine, the term “hot” refers to a high level of alcohol, leaving an hot, sometimes burning sensation.
ñ In the production of Port, the crushed grapes are fermented for about two days. Then the fermentation is halted by the addition of a neutral distilled spirit or brandy. This raises the alcohol level and retains some of the grapes’ natural sugar.
ñ American wine drinkers consume more wine on Thanksgiving than any other day of the year.
ñ As of 2000, 554,000 acres in California were planted to grapevines.
ñ “Still wine” does not come from a still. The phrase refers to wine without bubbles, which includes what is also referred to as table wine.
ñ Fiasco [fee-YAHS-koh]; pl. fiaschi [fee-YAHS-kee] - Italian for “flask.” The word is most often connected with the squat, round-bottomed, straw-covered bottle containing cheaper wine from the Chianti region. The straw covering not only helps the bottle sit upright, but protects the thin, fragile glass. Fiaschi are seldom seen today as the cost of hand-wrapping each flask for cheaper wines has become prohibitive, and the more expensive wines with aging potential need bottles that can be lain on their sides.
ñ As early as 4000 BC, the Egyptians were the first people to use corks as stoppers.
ñ The wine industry generates 145,000 jobs in California.
ñ California has 847 wineries. Napa County is the home of 232 of them.
ñ Market research shows that most people buy a particular wine either because they recognize the brand name or they are attracted by the packaging. Not Beekman’s customers!
ñ Portugal has 1/3 of the world's cork forests and supplies 85-90% of the cork used in the U.S.
ñ There are only three legal categories of wine in the U.S.: table, dessert, and sparkling. In the early 1950s, 82% of the wine Americans drank was classified as dessert wines. These included Sherry, Port, and Madeira. I don’t have current national figures, but  Beekman’s sales of wine today are 90% table wine, 7% sparkling wine, and only 3% dessert wine!
ñ Until 1970, Bordeaux produced more white wine than red. Today red wine represents about 84% of the total crop.
ñ California produces approximately 77% of the U.S. wine grape crop
ñ There is at least one commercial winery in every state of the United States, including Hawaii and Alaska!

ñ Putting ice and kosher salt in a bucket will chill white wine or Champagne faster.

WINE FACTS

ñ Wine grapes are subject to mold when there’s too much moisture. Tight clustered Sauvignon Blanc, Zinfandel and Pinot Noir are most susceptible to mold. The looser clusters of Cabernet Sauvignon allow for faster drying of moist grapes and thus make it less susceptible.
ñ In 1945, Chateau Mouton-Rothschild began a series of artists’ labels, hiring a different artist each year to design a unique label for that vintage. The artists have included such notables as Chagall, Picasso, Miro and Warhol. The 1993 label was sufficiently controversial in this country (the stylized juvenile nude on the label offended the Political Correctness Police) that the Chateau withdrew the label and substituted a blank label instead.
ñ It is the VERY slow interaction of oxygen and wine that produces the changes noticed inaging wine. It is believed that wine ages more slowly in larger bottles, since there is less oxygen per volume of wine in larger bottles. Rapid oxidation, as with a leaky cork, spoils wine.
ñ Before harvest, the canopy of leaves at the top of the vine is often cut away to increase exposure to the sun and speed ripening.
ñ The average age of a French oak tree harvested for use in wine barrels is 170 years!
ñ The lip of a red wine glass is sloped inward to capture the aromas of the wine and deliver them to your nose.
ñ “Cold maceration” means putting the grapes in a refrigerated environment for several days before starting fermentation to encourage color extraction. This is being done more and more frequently with Pinot Noir since the skins of this varietal don’t have as much pigmentation as other red varietals.
ñ Frenchman Georges de Latour came to America in the late 1800’s to prospect for gold. He didn’t find much gold, but he founded a truly golden winery: Beaulieu Vineyard.
ñ Mycoderma bacteria convert ethyl alcohol into acetic acid, thus turning wine into vinegar. However, most incidents of spoiled wine are due to air induced oxidation of the fruit, not bacterial conversion of alcohol to vinegar.
ñ The world’s most planted grape varietal is Airén. It occupies over 1 million acres in central Spain where it is made into mediocre white wine, but some quite good brandy.
ñ Bettino Ricasoli, founder of Brolio, is credited with having created the original recipe for Chianti, combining two red grapes (Sangiovese and Canaiolo) with two white grapes (Malvasia and Trebbiano). Today the better Chiantis have little or no white grapes in them and may contain some Cabernet. They are thus deeper in color and flavor and more age worthy.
ñ From 1970 until the late 1980s, sales and consumption of wine in the United States held a ratio of about 75% white to 25% red. At the turn of the Millennium, the ratio is closer to 50-50.
ñ In the year 2000, Americans spent $20 billion on wine. 72% of that was spent on California wines.
ñ In ancient Rome bits of toast were floated in goblets of wine. There is a story that a wealthy man threw a lavish party in which the public bath was filled with wine. Beautiful young women were invited to swim in it. When asked his opinion of the wine, one guest responded: “I like it very much, but I prefer the toast.” (referring, presumably, to the women)
ñ “Cuvée” means “vat” or “tank.” It is used to refer to a particular batch or blend.
ñ Beaujolais Nouveau cannot be legally released until the third Thursday of every November. The due date this year (2001) is November 15th.

ñ We’re seeing more and more synthetic corks these days, but the latest technology to prevent contaminated corks is the use of microwaves.

WINE FACTS

MORE WINE FACTS

ñ Jefferson and wine: From Undaunted Courage: Meriwether Lewis, Thomas Jefferson, and the Opening of the American West, by Stephen E Ambrose, comes the following historical note. Jefferson took up residence in the President’s House in 1801, after his inauguration as the 3rd President of the United States.

   “Jefferson ran the place with only eleven servants (Abigail Adams had needed 30!), brought up from Monticello. There were no more powdered wigs, much less ceremony. Washington and Adams, according to Republican critics, had kept up almost a royal court. Jefferson substituted Republican simplicity - to a point. He had a French chef, and French wines he personally selected. His salary was $25,000 per year - a princely sum, but the expenses were also great. In 1801 Jefferson spent $6500 for provisions and groceries, $2700 for servants (some of whom were liveried), $500 for Lewis’s salary, and $3,000 for wine.”

ñ Dom Perignon (1638-1715), the Benedictine Abbey (at Hautvillers) cellar master who is generally credited with “inventing” the Champagne making process, was blind.

ñ Thomas Jefferson helped stock the wine cellars of the first five U.S. presidents and was very partial to fine Bordeaux and Madeira.

ñ To prevent a sparkling wine from foaming out of the glass, pour an ounce, which will settle quickly. Pouring the remainder of the serving into this starter will not foam as much.

ñ Old wine almost never turns to vinegar. It spoils by oxidation.

ñ U.S. 1998 sales of white and blush wines were 67% of total table wine sales. Red wines were 33% of sales. At Beekman’s, the best we can calculate (since we don’t track the color of wine sales from Chile, Australia or Spain or of jug wines) is that our sales of white and blush comprised only 45% of total wine sales. Reds accounted for 55%. That’s in dollars, not unit sales. American wines accounted for 47% of our wine sales vs. 53% for imported wines.

ñ In King Tut’s Egypt (around 1300 BC), the commoners drank beer and the upper class drank wine.

ñ According to local legend, the great French white Burgundy, Corton-Charlemagne, owes its existence, not to the emperor Charlemagne, but to his wife. The red wines of Corton stained his white beard so messily that she persuaded him to plant vines that would produce white wines. Charlemagne ordered white grapes to be planted. Thus: Corton-Charlemagne!

ñ When Leif Ericsson landed in North America in A.D. 1001, he was so impressed by the proliferation of grapevines that he named it Vinland.

ñ Cork was developed as a bottle closure in the late 17th century. It was only after this that bottles were lain down for aging, and the bottle shapes slowly changed from short and bulbous to tall and slender.

ñ Merlot was the “hot” varietal in 1999, but in 1949, the “darling of the California wine industry” was Muscatel!

ñ The Napa Valley crop described in 1889 newspapers as the finest of its kind grown in the U.S. was hops.

ñ When Mount Vesuvius buried Pompeii in volcanic lava in A.D. 79, it also buried more than 200 wine bars.

ñ The “top five” chateau of Bordeaux, according to the 1855 Classification, were actually only four: Lafite-Rothschild, Latour, Margaux and Haut-Brion. In the only change to that historic classification, Mouton-Rothschild was added in 1973.

ñ Grapevines cannot reproduce reliably from seed. To cultivate a particular grape variety, grafting (a plant version of cloning) is used.

ñ Wine has so many organic chemical compounds it is considered more complex than blood serum.