Wine Outlook

Bud break (noun) also called budburst: when the vines, no longer dormant, begin to show signs of life. The first indication is bleeding–when water begins to appear at the cuts from pruning. Soon after, the buds will start to make their appearance, with new leaves unfolding more and more. A lovely way to mark the coming of spring…

We had ours a couple weeks ago when the weather was so nice. Of course, there’s always fear of a late frost because once bud break has occurred, the vines are more vulnerable. But so far, so good. The vines seem happy, the apple trees are blossoming and my favorite flowers–wisteria–are starting to cover the awning above our picnic area.

Here’s to a long and productive growing season!

bud break, budburst, bleeding

….Farley Walker

Vinegar, as defined by the handy Food Lover’s Companion: from the French for “sour wine,” the result of fermented liquid–such as wine or beer–in contact with bacteria …creating acetic acid. Doesn’t sound so appealing, but it makes wonderful salad dressings and marinades. And in keeping with yesterday’s post, apparently works well as a hair rinse.

From my online searches, there seem to be as many opinions about how to make vinegar as there are reasons to drink wine. How I made mine: Start with a lidded container, such as a glass jar. Fill 1/3-1/2 with wine, and then put in a couple shakes of red wine vinegar. Mine are all red wines separated by grape, including one Port. [Yes, that’s what happens when one works in a tasting room; that picture doesn’t even show half of them.] I haven’t tried yet and have read that it takes longer, but you could do this with whites as well, just use white wine vinegar to get started. (more…)

My flawed wine luck has been off this week. The other night I opened two wines with a friend. The first, I might or might not talk about later. The second, I’ve had before and enjoyed. I even think it was on some Top 100 list (just checked Wine Spectator—not there), though it might have been a different vintage. It was the 2004 Vinum Cellars Petite Sirah, usually a great value at $11 or $12.

But when I put my nose into the glass, all I got was cooked cabbage. My friend, being Irish, threw in ‘corned beef.’ Whatever it was, it wasn’t pleasant. Trying to remember what flaw that indicated, I came to this page, where I found that, yes, there’s something afoot: dimethyl sulfide…which can atrribute fruitiness and roundness at low levels and at higher levels, well, something I’d rather have on New Year’s Day for money (or is it good luck?) than in my glass of wine.

I asked our winemaker the next day, and he didn’t seem to think it was that bad. However, I told him I didn’t trust him because he hasn’t been drinking lately. Another co-worker confirmed my assessment. But I still didn’t take it back for several reasons: 1) I forgot the bottle at work 2) I couldn’t find the receipt 3) I was being lazy.

You can’t win ‘em all, I suppose…

flawed wine, 2004 Vinum Cellars Petite Sirah, dimethyl sulfide

Talking to my friend, the sommelier, we lamented how we couldn’t sit down for a bottle or two of wine, what with over half the country between us. We also talked about my blog, surprise. (It’s like my baby. Some people show pictures of their kids, I tell people about Wine Outlook.) In the process, she gave me an idea for a post.

Pronunciation. When it comes to the intimidation factor in wine, that plays a large role. For her and me anyway: she studied the Classics, and I took Spanish ages ago, but with the French influence fairly prominent…. I attempted to learn some basics via cd on my trip out to CA, which didn’t work so much.

Neither of us grew up around wine. We’re both relatively self-taught. To make matters worse, I tend to mix pronunciations up in my head (thanks, Mom and Nana). For instance, the one girl I knew who went by Mee-gan, had me second-guessing every time I called someone Meh-gan. Same with Ahn-drea and An-drea. So when I first started reading about Oregon wines, I thought it was Will-a-MET. Luckily, there’s the saying, “It’s Will-am-mit, dammit.” (But sometimes I still have to say that in my head to make sure I’ve got it right).

It’s hard enough choosing a bottle for a group of expectant friends, but to throw foreign languages and crazy wine names into the mix….Well, I can’t really blame a person for ordering what they know.

Help. Some of my wine books have pronunciation keys, but most are pretty limited. Does anyone have a suggestion for a more comprehensive guide? It could be online, in print, homemade flash cards…

wine names, pronunciation guide, avoiding embarrassment

…..Farley Walker

Cuvée (noun): When referring to sparkling wine, and mainly an issue with Champagne, this tag may imply that wine is non vintage. Sometimes grapes from several years are blended together. Reasons might be to add more depth from older vintages or when fruit from certain years is not up to par.

Wineries also put this term on labels for still wine or as part of the name when there are several different varieties of grapes, as in a blend.

Cuvée, wine blend, sparkling wine, Champagne

I’ve got a bottle of Prosecco ready and was saving this post for today, so I could say Happy New Year! Break out the bubbles!

My last post addressed duplicity in winemaking, or at least in the submission of wine to contests or for ratings. Funny, then, to discover that the word of the year is truthiness. Coined by a favorite of mine, Stephen Colbert, he encourages people to think with their guts and not with their heads. He referenced this idea at the White House Correspondents’ Association Dinner, where he admired W. for his ability to do so, (as they were kindred spirits). Then again, what did they expect– asking him to be the keynote speaker?

The thing is, while wine knowledge can be obtained through books and magazines, more of it comes from instinct, perception, and maybe even “from the gut.”

So here’s to you, Stephen Colbert. Cheers!

truthiness, Stephen Colbert, word of the year, New Zealand wine scandal

Spit (sometimes noun, in this case verb): to rid one’s mouth of wine

Reason one might commit what some consider sacrilege: to be able to taste many wines and actually remember what they are like the next day. One does not have to swallow to taste.

World-renowned spitter: Jancis Robinson

spitting wine, wine tasting, Jancis Robinson

Palate (noun): the tool which allows us to preceive the taste of wine, as it’s swished around in the mouth, letting the flavors settle where and how they will. Subjective and dependent upon each individual. It changes with time and experience (and sometimes mood).

Some people think they don’t have sophisticated enough palates, but really the most important thing is that they like what they drink, no matter the cost or prestige. A regular reader requested I address this subject, as she’s worried about the merit of her own. Now, I freely admit mine needs more fine tuning, but that’s because I write this blog.

Most have no need to feel inadequate, but if you do– read this article. What makes me feel less intimidated is The Red Wine Haiku Review. Lane Steinberg has over 200 wine reviews disguised as poetry. Some funny, others poignant, all inspiring. In fact, they led me to write this:

Tasting notes scare me
due to my humble palate.
Haikus give me hope.

….Farley Walker

palate, tasting wine, Red Wine Haiku Review

Buy wine from an online store to get your favorite varieties quickly and at the lowest possible price.

Must (noun): unfermented grape juice, the grape juice before it becomes wine. Colors and fruit flavors are often quite intense yet cloudy.

*addendum

alternate use: (verb) to express intensity in need

ex. I must drink wine to research in these, my writing endeavors.

noun (sohm-el-yay): French term that essentially means wine expert or specialist. Often in conjunction with the restaurant world…as a sommelier can aid in picking out a wine to suit your tastes or to match your plate.

There are a few avenues to being official, including the International Sommeliers Guild and the Court of Master Sommeliers. Within each program could be multiple levels. For instance, the Court has an Introductory Course, Certified Exam, Advanced Course, and Master Sommelier.

The Master Sommelier is more specific to the service industry, whereas a Master of Wine includes winemakers, writers, educators, and others in the biz.
There are slightly over 100 Master Sommeliers and over 200 Masters of Wine worldwide. Women are in the minority now, but watch out…

By the way, good luck to my friends Kelly, Dusty, and Tasho, who are taking the exam to be certified tomorrow. I know they’ll do fabulously.

To read more about Sommeliers: here

sommelier

Residual sugar (noun): the percentage of natural grape fructose–sugar–that remains in wine AFTER fermentation. Typically detected more easily at 1%. Less than that, and a wine is considered dry. Off-dry wines may have up to 6% and dessert wines up to 30%. Late harvest wines tend to have higher RS, as they have stayed on the vines longer, increasing the sugar levels.

Some wines receive the addition of unfermented must to raise the sugar level or even regular table sugar (usually lower quality wines).

When the RS gets very high, it becomes important that the wine be balanced, usually with acidity and alcohol.

Residual sugar, RS

Meritage (noun): a wine that is made in the style of Bordeaux– therefore, a blend. Usually reserved for a winery’s top blend(s). Typically smaller productions and from the best grapes. Meritage is made all over the country and around the world.

** To avoid embarrassment and strut your wine expertise, pronounce correctly. It’s a combo of the words merit and heritage(which it rhymes with). People sometimes say mer-i-taj, thinking it’s French… They, however, are wrong.
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Meritage

AVA or American Viticultural Area (noun): Specific region where grapes are grown, as approved by the Bureau of Alcohol, Tobacco, and Firearms.

There is no limit to size, as an AVA can be less than a square mile (as with Cole Ranch) or cross state lines (as with Columbia Valley or Shenandoah Valley). There are, however, specifications as to when an AVA can be used on the label. Most require that 85% of the grapes come from a particular AVA, but WA and OR require all or nothing.

Examples: Paso Robles, Lodi, Anderson Valley, Williamette Valley, Finger Lakes, Texas High Plains, Lake Wisconsin

Problems: Confusion comes from overlapping. Napa County vs. Napa Valley, Stags’ Leap Winery or Stag’s Leap Cellars vs. Stags Leap District (which is within Napa Valley) Actually, there are many AVA’s within Napa, and many with the same names as wineries. Whew.

Side note: Appellation also refers to wine-growing areas but is less specific.

A handy site when all the name and location repetition is about to drive you to drink: here

AVA, American Viticultural Area, appellation

Fruit flies (noun): those pesky little creatures, resembling gnats. They are drawn to fruit,especially that which is overripe or already fermenting. If they swarm around your fruit bowl with the oranges and pears that have been there a touch too long, imagine a winery with vats of fat, juicy grapes soaking…

Also called pomace or vinegar flies.

Problems: While grapes are still on the vine, fruit flies can cause rot. When fermenting, those bugs can spread bacteria. In the tasting room, they consider anything fair game: the spit buckets, wine glasses you are drinking from, that diet coke you just opened.

Solutions: Pour a little bleach in the sink. Put a little soap in the spit bucket. Clean as you go.
Anybody else with ideas?

fruit fly, pomace fly, vinegar fly

Harvest is that magic time of year at a winery when everything happens. The sugar levels are right; the pressure is on to pick the grapes at the precise moment. Forklifts zoom by, and trucks roll in with full loads. Walking into a winery while the grapes are being pressed, especially when it’s cold, is like taking a bite out of a wild berry popsicle.

It sounds glamorous, but trust me, it is not. Exhilarating, yes. Hard work, most definitely. And I’ve only had a small taste.
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