Wine Start 34
Q.3 Masseto is arguably one of the best Merlot wines outside France, where is it from?
Bolgheri, Tuscany
Q.9 Which one of these right bank Château does NOT have Merlot as the dominant grape in its blend?
Château Cheval Blanc
Q.3 The word "Claret", used by the British to describe Bordeaux red wines, is taken from which dark rosé wine from Bordeaux?
Clairet
Q.2 What is sparkling wine made in Burgundy called?
Crémant de Bourgogne
Posted April 26, 2007 Offers a torrent of blueberry, plum and boysenberry fruit, backed by dark cocoa, loam and tar notes. Stays racy and vivid on the long finish, with nice mineral hints.
Varietal This is a tricky tasting note to decipher, as different aspects of the note potentially match each of the grape varieties listed. From the top, we can cross Cabernet Sauvignon off the list because we are missing the currant fruit and vegetal notes usually associated with this grape. The mineral hints and plum fruit sound like a great match for Tempranillo, but these characteristics are usually followed by cherry, tobacco and a notably lower acidity. Shiraz could very well be the answer, with the "torrent" of blue and red fruits described in the note. However, the lack of either Shiraz's jamminess or its signature olive note makes it an unlikely candidate. This leaves two versatile grapes: Malbec and Merlot. Both are found in blends as well as in stand-alone bottlings. Traces of cocoa and berry fruits are promising for Merlot. But in the end, we're missing any mention of Merlot's plush texture and, when totaled, all aspects of the note point firmly toward Malbec. Classic Malbec packs a wallop of fruit such as blueberry and boysenberry. And more often than not, top-quality Malbec rounds out with pronounced notes of mineral, tar and a fresh acidity. This wine is a Malbec. Country With only limited quantities of Malbec grown in Australia, California and Spain, we're left with two potential matches for our note, either Argentina or France. Malbec has many aliases in France. It's known as Auxerrois in Cahors, Côt in the Loire and Pressac elsewhere. In Bordeaux, Malbec's popularity is diminishing, but it's still used by some as a blending grape for the addition of its dark, inky color. It's the most important red grape in Cahors, where all bottlings of red wine from this southwestern appellation must contain at least 70 percent Malbec by law. Typically, French versions of Malbec are very tannic, with a firm and at times austere structure. Argentina's bottlings are usually a bit more integrated and polished. Brought to Argentina in the late 1800s, Malbec is the country's premier grape. The absence of pronounced tannins and the fruit-forward nature of the stylish red described in our tasting note are among the hallmarks of top-quality Argentinean Malbec. This Malbec is from Argentina. Age The "torrent" of red and blue fruit in our wine indicates that it's fairly young, as older wine typically lose primary fruit character. Also, the wine's racy acidity would not be as pronounced in an older wine, so we can safely rule out the older age brackets. However, the tar and loam flavors are secondary notes that appear with at least some age. This allows us to rule out the youngest age bracket. This wine is from the 2003 vintage, now in its fourth year. Appellation We can immediately eliminate Barossa, Napa and Rioja from our list, as these areas are not known for producing wines made from Malbec. Their soils are better suited to Syrah, Cabernet and Tempranillo, respectively. Since the tasting note is clearly a wine from Argentina, we've also eliminated Cahors. This leaves us with two appellations, Mendoza and Patagonia. Both have hot and arid climates, but promote different characteristics from Malbec. In Mendoza, the grapes have a long growing season, gaining richness and purity over the long haul, and the area's sub-soils promote notes of tar and loam in the wines. On the other hand, Malbecs from Patagonia usually show a graphite edge, a note not found among our wine's descriptors. This 2003 Malbec is from Mendoza. Wine It's the Bodega Catena Zapata Malbec Mendoza Catena Viñas Adrianna Lot 3 2003, which was rated 93 points in our Nov. 30, 2006, issue. It retails for $45, and 135 cases were imported. For more information on Malbec from Argentina, see James Molesworth's tasting report.
Posted April 12, 2007 Dark and fleshy, showing layers of ripe black cherry and plum fruit, with tobacco, cocoa, mineral and olive notes. Delicious.
Varietal This week's complex and delicious wine has a lot of elements that will help us select the correct variety and its origins and age. As always, we begin with the varietal. Let's start with Merlot: this is a close match as the grape is well-known for it's soft, dark plum character and it is sometimes described as fleshy in texture. But tobacco is not part of this varietal's makeup and cocoa and mineral notes, while possible, are not typical. The cherry in our tasting note is a key descriptor for both Sangiovese and Pinot Noir, and plum is also common for these grapes. But both varietals almost never show the olive flavor, and cocoa would be unusual. Down to the final two. Cabernet Sauvignon is a very good possibility, but Cabernet Sauvignon's typical current fruit note and tannic structure are missing. This leaves us with its close relative Cabernet Franc. Cab Franc ripens earlier than Cabernet Sauvignon and tends to produce wines that are less tannic and more fruit-forward. This is a Cabernet Franc. Country Cabernet Franc is grown in many different regions and climates around the globe. It is found in all the countries listed here, so we have a bit of a task ahead of us. The two easiest countries to eliminate are South Africa and Australia. Though the variety does modestly well in both, it isn't widely planted in either, since this grape performs better in cooler, damper climates. Cabernet Franc is plentiful in California and it's grown with a great deal of success, but these wines rarely show the distinctive olive note found in our wine. In Italy, Cabernet Franc can be found in the northeast, known locally as Cabernet Frank, Bordo or sometimes merely as Cabernet. The weather can be quite cool in this region, and wines tend to be very light-bodied, with a lighter color and a leafier character, not the dark, ripe and fleshy wine listed here. Cabernet Franc is also planted in Tuscany, typically added to blends comprised mainly of Cabernet Sauvignon and Sangiovese. It is used here to add color and is not often produced as a varietal. This Cabernet Franc is from France. Age The age of this wine may be the easiest to determine out of all the categories so far. We can narrow it down by remembering that Cabernet Franc is a cool-climate variety and, as we mentioned earlier, it's more fruit-forward and less tannic than Cabernet Sauvignon. This clues us in that it's probably likely to be consumed soon after release. And our note reveals a wine that has all the ripe, primary characteristics of a young, fruit-forward red. This wine is from the 2005 vintage, making it two years old. Appellation There are two appellations from France on our list—both in the Loire Valley—which is France's third largest wine region and one of its most diverse. While other red grapes are prominent in the Loire, top-quality red wine from this area is virtually synonymous with Cabernet Franc. Both St.-Nicolas-de-Bourgueil and Saumur-Champigny are known for their wonderful Cabernet Franc—based wines. St.-Nicolas-de-Bourgueil is located on the western edge of Bourgueil in the ancient Touraine province, north of the more-famous Chinon appellation. Cabernet Franc from this area is known by locals as Breton and it grows in sandy soils that produce light style wines with rustic qualities. Just west of St.-Nicolas-de-Bourgueil is the Saumur/Saumur-Champigny region, one of the largest in the Loire. Saumur-Champigny has the village of Champigny attached to its names and is itself a relatively new appellation, about 30 years old. The village of Champigny derives its name from the Latin "campus ignus," which translates to "field of fire." As the "fire" might indicate, the climate here is a bit warmer. This gives the grapes longer hang times and helps to create fuller-bodied wines with deep color and ripe fruit. Our wine, with its deep color, fleshy texture and layers of ripe fruit, definitely leans more toward the profile of the wines made in Saumur-Champigny. This wine is from Saumur-Champigny. Wine It's the Cave de Saumur Saumur-Champigny Les Poyeux 2005, which was rated 90 points in our March 31, 2007, issue and was selected as a Smart Buy. It retails for $15 and there were 1,200 cases imported.
Q.6 On bottles of Cognac, what does VSOP stand for?
Very Superior Old Pale
Q.8 Icewine is an indulgent treat at Chistmas, but at what temperatures are the grapes normally picked?
-12 to -10°C (10 to 14 °F)
Q.6 You have a fine white Burgundy for Christmas day. What temperature should you be serving it at?
10-12 °C (50-54 °F)
Q.8 "Reserva" Cava is a wonderful alternative to Champagne but what is the ageing difference compared to NV Champagne?
15 months on lees, the same as NV Champagne
Q.9 According to Jancis Robinson and Julia Harding's book "Wine Grapes", when was the earliest mention of Garnacha/Aragones?
1513
Q.9 How many grand crus are there in Gevrey-Chambertin?
9
Q.12 Aided by New Zealand's 2001 Screw Cap Wine Seal Initiative, what approximate % of New Zealand's wines are now sealed with screw cap? Please enter your question here.
90%
Q.7 In Burgundy, what is Grenouilles?
A Chablis Grand Cru
Q.10 Pinot Gouges is:
A white mutant of Pinot Noir
Q.11 What is Temecula?
A wine producing area in California
What common serving mistakes should wine bar and restaurant patrons be wary of?
A wine that is served at an improper temperature A bottle that does not match the vintage, region or producer stated on the wine list A single-glass pour from a bottle that has been open for more than two days
What is a potential benefit of buying wine at auction?
Access to old vintages or hard-to-find wines that are usually absent from retail shelves Ability to acquire wine at a bargain compared to expected market value if bidder is wise Respected sellers can usually provide bidders with accurate information about a bottle and its history
Q.7 Turkey and goose are traditional for Christmas lunch; which wine attribute is the NOT the enemy of both when you are thinking of wine matching?
Acidity
Q.5 You have a young red wine which you want to drink at Christmas. What's the best plan of action to get the best experience?
Aerate the wine by pouring it into a decanter through a funnel
Q.1 Nebbiolo and Barolo might be king of the north, Sangiovese and Brunello call themselves kings of Italian wine, but I'm king of the south in Taurasi. What am I?
Aglianico
Q.8 The owner of which football club bought historic Burgundy estate Bonneau du Martray in early 2017?
Arsenal
Christmas beef and wine pairing tips
Beef is a haven for red wine, effortlessly pairing with almost anything with a degree of success. But if you have splashed out on the Waygu and you want to impress your in-laws, these tips will keep you happily married for another year... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/12/christmas-beef-wine-pairing-tips-630x417.jpg Christmas beef and wine pairing tips Joint of beef. Credit: Steve Johnson / Flickr TAGS: Beef is a great option for Christmas, especially as there are so many different cuts. It is fairly easy to match with red wine without much effort, although more precise pairings depend on three key points - cut, cooking time and accompaniments. Scroll down for five top wine recommendations See more Christmas food and wine pairing ideas Cut Leaner cuts such as sirloin, fillet, silverside and topside lack the richness of flavour that comes from marbling. They make up for this with a tender texture, and so the best wines to take advantage are medium-bodied reds that don't overpower the flavour, with a high acidity to help cut through the texture of the meat. The Sangiovese-based Petrolo Inarno is a great choice. Fattier cuts such as rump, fore rib and shin have a deeper flavour than leaner cuts. The Guillaume Gilles Cornas is a good match, as its plentiful tannins help to 'dissolve' the fats, while its intense black and red fruit flavours match the richness of the meat. Cooking time If you prefer your beef at the rarer end of the spectrum, a rich, juicy wine will work well. The Château de St Cosme Gigondas has plenty of fruit and a lovely juicy character that matches the succulence and tenderness of rare meat. For medium to well-done beef, the Château Herve Laroque Fronsac fits the bill with its more savoury flavours to reflect the additional roasting time and firm tannins to match the firmer texture of the meat. Accompaniments If you are serving mustard, horseradish or a peppercorn sauce, go for a big red that won't be put off by those strong flavours. A red wine sauce demands a red with ripe, sweet fruit, while a traditional gravy has more savoury elements to it. Top grape varieties for beef: Cabernet Sauvignon Grenache Malbec Merlot Sangiovese Syrah Christmas beef and wine: image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2015/11/decanter-placeholder.png Te Mata Estate, Bullnose Syrah 2014 Te Mata Estate, Bullnose Syrah, Hawke's Bay 2014 Named after the famous British sports car, Bullnose Syrah was first produced in Hawke's Bay in 1990... POINTS 94 image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2015/11/decanter-placeholder.png Guillaume Gilles, Cornas 2011 Guillaume Gilles, Cornas, Rhône 2011 An effortless, elegant, muscular example from the northern Rhône. Very linear cassis and liquorice aromas... POINTS 93 image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2015/11/decanter-placeholder.png Petrolo, Inarno 2015 Petrolo, Inarno, Val d'Arno di Sopra, Tuscany 2015 What great value! The entry level wine from cult Tuscan producer Petrolo, using grapes bought from local producers... POINTS 93 image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2015/11/decanter-placeholder.png Château de St Cosme, Gigondas 2014 Château de St Cosme, Gigondas, Rhône 2014 With a history dating back to 1490, St Cosme have had a while to perfect their wines. This is a... POINTS 91 image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2015/11/decanter-placeholder.png Château Hervé Laroque, Fronsac 2008 Château Hervé Laroque, Fronsac, Bordeaux 2008 The second wine of Château Moulin Haut-Laroque, this has a higher proportion of Merlot for an earlier drinking style... Read more at https://www.decanter.com/learn/food/christmas-beef-wine-pairing-tips-351001/#5if4WzX9WqWuIPE2.99
Austrian wine style guide
Best known for Grüner Veltliner, Austria also makes world class Riesling and some intriguing reds thanks to its collection of enviable terroirs... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/02/austrian-wine-630x417.jpg Austrian wine style guide Burgenland vineyard. Credit: © AWMB/Lukan TAGS: North-east Austria's main white grapes are Grüner Veltliner and Riesling, grown mostly in the region of Niederösterreich in the north-east corner of the country around Vienna. This region is home to the country's most famous white wine producing zones - Kamptal, Kremstal, Wachau, Wagram and Weinviertel. East The main red grapes are Blaufränkisch and Zweigelt, which both tend to prefer the eastern stretch of the country in the region of Burgenland, which sits around the huge Lake Neusiedl. South-east Steiermark (or Styria) in the south-east is home to international varieties such as Sauvignon Blanc, Pinot Blanc and Chardonnay. They can have a distinct fragrant quality that marks them out as specific to the region. Read more about Austrian wine in our supplement, free with the March 2017 issue of Decanter magazine, on sale now. Austrian wine styles: image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/02/austrian-gruner-veltliner-single-vineyard-achleiten-wachau.jpg View from Austrian Gruner Veltliner vineyard Achleiten in Wachau Austrian Grüner Veltliner Decanter's Tasting team pick out some Austrian Grüner Veltliner you really should try... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/02/austrian-riesling-harvest-kamptal.jpg Austrian Riesling harvest in Kamptal About Austrian Riesling & wines to try Germany may get the lion's share of praise, but Austria is hot on its heels when it comes to producing... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/02/austrian-red-grape.jpg Austrian red grape from Burgenland Austrian reds Austrian reds feature indigenous varieties quite heavily. Decanter's Tasting team pick out some delicious examples to try... Austrian wine key terms: 1ÖTW Unofficial 'premier cru' classification for 52 of the best single vineyard sites ('erste lage') in Kamptal, Kremstal, Traisental and Wagram. It is only used by 23 wineries who are members of the Österreichischen Traditionsweingüter. Alte Reben German for 'old vine'. DAC The Austrian equivalent of the French AOC. The first DAC region was introduced in 2003. It has yet to be approved for the Wachau region, so winemakers there have created their own unofficial quality system. Federspiel The second quality wine category for the Wachau region, requiring wines to be between 11.5% and 12.5% ABV. Klassik (or Classic) An unofficial term used to reflect wines that have medium alcohol levels, show varietal typicity and do not demonstrate any obvious oak characteristics. Loess A yellow coloured soil with a very fine sediment that can be found in most of Austria's wine regions. Grüner Veltliner in particular thrives in this soil. Reserve An official term permitted for wines in the DAC system that are at least 13% ABV and can be aged for longer. Smaragd The equivalent of a Reserve style and the highest quality category specific to the Wachau region, with a minimum alcohol requirement of 12.5% ABV. Steinfeder The lightest quality wine category for the Wachau region, requiring wines to be no more than 11.5% ABV. Read more at https://www.decanter.com/wine-reviews-tastings/austrian-wine-style-guide-354548/#v7cBXQlsjBxDiEUY.99
Q.8 What grapes are blended with Merlot to make up a Bordeaux blend?
Cabernet Sauvignon and Cabernet Franc
Q.7 What is Grenache known as in Sardinia?
Cannonau
Q.4 In Chile, what grape variety was mistaken for Merlot, until work was done in the vineyards to separate the two?
Carmenère
Q.1 Chablis is the most northerly appellation in Burgundy, what grape is used in its production?
Chardonnay
Which of these grapes, by itself, can NOT be used to make rosé?
Chardonnay
Q.10 Which one is the odd one out?
Chateau de Beaucastel
Q.3 What city is situated at the northern tip of the Côte-d'Or?
Dijon
Does soil contribute to the flavour of a wine? - ask Decanter Read more at https://www.decanter.com/learn/advice/soil-wine-contribute-flavour-355024/#pXJOBDrHvUFMOICx.99
Does it really make a difference...? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/02/soil-wine-630x417.jpg soil wine TAGS: Soil and wine Margaret O'Hara, Dublin, asks: Can the soil actually contribute to the flavour of a wine. My gut feeling says yes, but I cannot find anything to conclusively support this in literature. Jasper Morris MW replies: You have touched on an age-old wine question and the answer is that we still don't really know. A lot depends on the exact wording of your question: if by 'the soil' you mean also the geology beneath as well as the top soil, then the equation becomes more interesting. I think soil certainly affects wine but 'contributes' is trickier. We can't (yet) say that a particular ingredient in the soil/bedrock contributes its flavour in wine, but we can say that where we find a specific soil or bedrock, we tend to find wines of a particular style. Anson: Why a decline in soil health should worry all wine lovers Volcanic soils of Etna Jefford: The ultimate terroir wine In Burgundy, for instance, much depends on the balance between clay and limestone in the argilo-calcaire soil structure. Wines from vineyards with more clay - which would include all those with Argillières in their name - are typically darker in colour, fuller in body and with more tannins than those which have little clay in the soil but much more limestone, where the colour and body are often lighter, the flavour profile more chiselled. We often tend to include the word 'mineral' in the tasting note for the latter style, which brings us back to the original question. It is not a specific mineral from the soil that we are tasting in the wine, but an overall impression. Read more notes and queries every month in Decanter magazine. Subscribe to the latest issue here Got a question for Decanter's experts? Email us: [email protected] or on social media with #askDecanter Read more at https://www.decanter.com/learn/advice/soil-wine-contribute-flavour-355024/#pXJOBDrHvUFMOICx.99
Which of these auction houses does not sell wine?
Doyle
Wines to drink with Christmas ham
Expert food and wine writer Fiona Beckett gives her advice on which bottles to open with a traditional Christmas ham. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/12/christmas-ham-alamy-EBR8R9-630x417.jpg wines with christmas ham TAGS: The one thing you can be sure of is that your ham will be sweet. No self respecting Christmas ham comes without some kind of a glaze and that is the main factor to take into account in any wine pairing. Granted, it makes more of a difference when the ham is served hot than it does once it's cold. Leftovers, particularly combined with turkey will rub along happily with a decent Beaujolais cru or a fresh young village Burgundy, wines that would taste sharp and weedy with the same ham served hot. Many glazes have an orange or marmalade component that tends to work well with bright flavoured reds like Barossa or McLaren Vale Shiraz or a GSM blend; Grenache, Syrah, Mourvedre. If there's a degree of heat and spice involved, as is the case with glazes or rubs that use mustard look to the kind of red that can handle spicy food. Zinfandel immediately comes to mind or a good Pinotage. Both of those wines should also be able to handle the slightly smoky taste you get when a ham is cooked in cola Nigella-Lawson style - even the treacle glaze. Related content: Wines to drink with Christmas turkey Wines to drink with Christmas duck and goose If your ham coating is slightly less sweet that could bring into play an Amarone, a wine that is too powerful for the turkey I tend to feel. And many people's Christmas favourite, Châteauneuf-du-Pape, can be a winner especially if the ham is served alongside the turkey. Finally, what about a white? Trickier than a red, I'd say - again you want one that can handle the sweetness. A rich Australian Semillon is the obvious call (think ham and pineapple) otherwise look to full-bodied whites such as Viognier and old vine Chenin Blanc from the Cape in South Africa. Or, as a wild card, a grand cru Gewürztraminer from Alsace. See Fiona Beckett's website, MatchingFoodAndWine.com. Wine recommendations updated December 2017. Wine ideas for Christmas ham: Cru Beaujolais 2015: Panel tasting results Rhône wines from the cellar for Christmas Great value Australian Shiraz: Panel tasting Côte de Beaune reds: Panel tasting White Southern Rhône: Panel tasting Christmas party wines Best Majestic wines this festive season Read more at https://www.decanter.com/learn/food/wines-with-christmas-ham-350585/#6dLvX1dHxb42dhmU.99
Understanding Tawny Port
Find out the key elements to understanding tawny Port, one of the wine world's best-loved fortified wines. Richard Mayson talks oak barrel ageing, careful selection and finely tuned blending image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/12/Understanding-Tawny-Port-630x417.jpg Understanding Tawny Port Port cellars at Taylor's, well-known for its vintage and wood-aged Ports. Credit: Per Karlsson, BK Wine / Alamy Understanding tawny Port After a grand dinner with a Port shipper, you might find that you are offered a glass of 'mouthwash'. This is not the time to reach for the Listerine - the term was a once a euphemism for a glass of chilled tawny Port. Coming at the very end of the evening, after a glass or three of vintage Port, a gently chilled, well-aged tawny certainly refreshes the parts that no other wine (or beer) can reach. Sharing the pinnacle with vintage Port, it used to be said that whereas vintage is the 'king' of Ports, tawny is the 'queen'. The ageing process is of vital importance: whereas a vintage Port will mature in large wooden vats and then in bottle, tawnies will mature in small casks. Go back to the Port guide: Know your Port A question of age True tawny starts with the Reserve designation, and extends into indications of age: 10, 20, 30 and Over 40 Years are the categories permitted by the Port and Douro Wines Institute (IVDP). But, the flexibility of the age indications gives the shippers more freedom when creating a house style, fine-tuning here and there with small quantities of younger or older wines. In so-called 'lodge pipes' - seasoned casks of between 600 litres and 640 litres - the wine undergoes a process of gradual, controlled oxidation and esterification as the colour fades and ethyl esters and acetals develop in the wine. The formation of these components is influenced by the storage temperature and evaporation rate. For example, a tawny made in the hot Douro Valley undergoes a different and more rapid maturation process than a tawny aged in the cooler, more humid conditions of Vila Nova da Gaia. Reserve A good introduction to aged tawny, the Reserve category is defined by the IVDP as a Port that 'boasts extremely elegant flavours, the perfect combination of the fruitiness of youth and the maturity of age, also apparent in their attractive medium golden-brown colour'. These wines are about seven years of age. 10 Year Old Showing more age and finesse than a Reserve, 10 Year Old has seen a rapid increase in sales during recent years. This may explain a rather alarming variation in quality (something we noted at the 2016 Decanter World Wine Awards) with too many unbalanced and rather rustic wines. I would recommend tawnies from Burmester, Ferreira and Sandeman, which represent the epitome of fine 10 Year Old. 20 Year Old The apogee of aged tawny - combining freshness, delicacy and the primacy of fruit with secondary savoury-nutty complexity from ageing in wood: this really tests the skill of the blender in the tasting room. Colours may vary according to house style, from tawny pink to pale amber-orange, occasionally with a touch of olive green on the rim. There is currently no shortage of excellent wines in this category. 30 and 40 Year Old Bottled in tiny quantities, these rarefied wines tend to be richer and sweeter than 20 Year Old, with concentrations sometimes verging on unctuous. It is not uncommon for the wines to be lifted on the nose - a characteristic captured by the Portuguese term vinagrinho. Balance is everything, and having the stocks to draw on is paramount, as well as skill in blending. Colheita The Portuguese word colheita means 'harvest'. The wine must be from a single year, aged for a minimum of seven years in wood before bottling. In practice many are aged for considerably longer, and so a colheita can vary greatly in style - from a mid-deep, relatively youthful, berry fruit-driven wine, to the softest and most venerable of tawnies. Drinking and Serving Tawny Port - ask Decanter The final lote (batch) has to be submitted to the IVDP tasting panel for approval. But the selection process starts in the vineyard. Careful selection image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/12/Understanding-Tawny-Port-grapes-630x417.jpg Understanding Tawny Port Winemakers at Graham's check the alcohol levels and fermentation progress 'We are seeking elegance and balance,' explained head winemaker for Sandeman and Ferreira Luis Sottomayor. 'This is associated with well-integrated acidity and a sugar level that is not too high - the sugars are always increasing during the evolution of the wine.' 'We achieve balance by using grapes from different altitudes and different stages of maturation,' added Carlos Alves, winemaker for the Sogevinus group (which includes tawny specialists Kopke, Cálem and Burmester). Food Trails: Where to eat in Porto - Decanter 'There is likely to be less Touriga Nacional and Touriga Franca in the blend, although these varieties continue to be important, and a greater use of varieties such as Tinta Barroca, Tinto Cão and Tinta Roriz,' specified Port consultant Jim Reader. Tasting and blending is a continuous process; regular racking provides the tasting room with an opportunity to monitor the character and evolution of each lote. The final lote may be made up of anything between 10 and 50 different component wines with younger, fresher, fruit-driven Ports balancing older, mature styles. I adore the intricacy and delicacy of a well-aged tawny, a 20 Year Old being my preference for its complexity offset by freshness. Port shippers often opt for a gently chilled tawny after lunch in the heat of the Douro: think of aged tawny as a summer alternative to a fireside glass of vintage or LBV. Richard Mayson is the DWWA Regional Chair for Port and Madeira. He also writes on www.richardmayson.com, and he is the author of Port and the Douro. Edited by Laura Seal for Decanter.com Related content: image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2014/12/000009685-IMG_4403.jpg Cheese and Wine Cheese and wine: the ultimate guide Hard, soft, blue, goat? Which cheeses do you choose, and do you pick a wine for each or try to... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/11/wine-with-blue-cheese.jpg wine with blue cheese Matching wine with blue cheese - Le Cordon Bleu Master sommelier Matthieu Longuère gives his advice... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2015/11/Dows-Port-1980.jpg Dows-Port-1980 Cheese and Port matching guide Cheese and Port go hand-in-hand at many Christmas dinners, and this time of year accounts for much of the Port... Read more at https://www.decanter.com/wine/wine-regions/port/understanding-tawny-port-347710/#BX6BMHUWbtpFrqVD.99
Q.4 Many people have Champagne to start the festive day, or to accompany canapes. But what Italian sparkling, made in the Champagne Method, has been making waves this year as an alternative?
Franciacorta
French Crémant - Beyond Champagne
French Crémant such as Crémant de Loire and Crémant de Bourgogne can offer good value versus Champagne and a different style to Prosecco. Decanter's Tasting team make some recommendations... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/12/cremant-sparkling-wine-lugny-630x417.jpg French Crémant Crémant de Bourgogne from Cave de Lugny. Credit: Cave de Lugny TAGS: French Crémant sparkling wines can be produced in specific regions across the country, including the Loire, Burgundy and Limoux. The grape varieties allowed depend on each region's production rules. Crémants are made using the 'traditional method' - the same method used for Champagne where the second fermentation takes place in the bottle. Grape varieties vary, depending on locality. Chenin Blanc dominates Crémant de Loire, while Pinot Noir and Chardonnay form the backbone of Burgundy Crémant. Retailers have picked up on Crémant in a bigger way in 2017, partly reflecting the wines' ability to offer value-for-money but also as a way of extending ranges of sparkling wine beyond Champagne, Prosecco and Cava. Wines updated 13th December 2017. Recommendations by Decanter's tasting team. French Crémant sparkling wines to try: image: https://decanter-prod-aws1-timeincuk-net.s3.eu-west-1.amazonaws.com/media/images/domaine-la-croix-montjoie-5a311a6e5ac2c.jpeg Domaine La Croix Montjoie, Crémant de Bourgogne, Burgundy Domaine La Croix Montjoie, Crémant de Bourgogne, Burgundy A Crémant de Bourgogne with much more of a Champagne feel to it. Chardonnay dominates the blend whilst Pinot Noir, Gamay and Aligoté add layers of complexity. The estate comprises 10 hectares, situated in the foothills of the granitic Morvan National Park around the historic town of Vézelay. Attractive pale-yellow... POINTS 92 image: https://decanter-prod-aws1-timeincuk-net.s3.eu-west-1.amazonaws.com/media/images/antech-limoux-cuvee-engenie-crement-5a311b851a055.jpeg Antech-Limoux, Crémant de Limoux, Cuvée Eugénie, 2014 Antech-Limoux, Crémant de Limoux, Cuvée Eugénie, 2014 From the 6th generation of wine-producers, this is a very classy Cremant de Limoux from a blend of Chardonnay, Chenin Blanc and 10% Mauzac. Focussed and precise on the palate with pronounced sherbet lemon notes. Lingering acidity combines with the lovely purity here, balancing any risk of over-ripeness. A fine,... POINTS 91 image: https://decanter-prod-aws1-timeincuk-net.s3.eu-west-1.amazonaws.com/media/images/domaine-de-liidylle-crement-5a311c1898d23.jpeg Domaine de l'Idylle, Pétille Idylle, Savoie, France Domaine de l'Idylle, Pétille Idylle, Savoie, France An intriguing style with a medium-yellow hue in the glass and baked apple notes on the nose, this is a distinctive, fresh and vibrant Crémant made from Pinot Noir, Jacquère and Roussette. Vibrant lemon acidity reminds one of the cool climate in these parts. Made by the Tiollier brothers from... POINTS 91 image: https://decanter-prod-aws1-timeincuk-net.s3.eu-west-1.amazonaws.com/media/images/cave-de-lugny-blanc-de-blancs-crmant-de-bourgogne-burgundy-france-593aa39fc1395.jpeg Cave de Lugny, Crémant de Bourgogne, Blanc de Blancs Cave de Lugny, Crémant de Bourgogne, Blanc de Blancs This is a great alternative to Champagne - at a fraction of the price. Fresh, light and dry with ripe apple and grapefruit. Lovely foaming mouthfeel with creamy notes and a tangy finish -very complex for the price. This is Burgundy's most reliable co-op, so fill-up your fridge! POINTS 90 image: https://decanter-prod-aws1-timeincuk-net.s3.eu-west-1.amazonaws.com/media/images/14-philippe-michel-chardonnay-crmant-du-jura-france-2013-59d5e8547e1f0.jpeg Philippe Michel, Jura, France, 2013 Philippe Michel, Jura, France, 2013 This is a top-quality sparkling wine at a bargain price. Very tasty and moreish with notes of green apples and citrus. A refreshing style, yet it has complexity and depth, and will make an excellent tipple to the start of a meal. POINTS 89 image: https://decanter-prod-aws1-timeincuk-net.s3.eu-west-1.amazonaws.com/media/images/langlois-chateau-cremant-de-loire-brut-nv-1x-75cl-550-5a311aed7388b.jpeg Domaine Langlois-Château, Crémant de Loire, Loire, France Domaine Langlois-Château, Crémant de Loire, Loire, France Fresh orchard-fruit aromas burst from the glass of this easy-drinking Chenin Blanc, Cabernet Franc and Chardonnay blend. In the mouth it is honeyed and balanced with an Old World feel. A good-value winter party fizz from a Bollinger- owned estate. POINTS 88 image: https://decanter-prod-aws1-timeincuk-net.s3.eu-west-1.amazonaws.com/media/images/sainsburys-taste-the-difference-cremant-de-loire-nv-5967753ee5bde.jpeg Sainsbury's, Crémant de Loire, Taste the Difference, Loire Sainsbury's, Crémant de Loire, Taste the Difference, Loire If you are on a budget, Crémant offers some of the best sparkling wines. This is from one of the oldest and most consistent sparkling producers, Bouvet Ladubay. It is make like a Champagne but with a twist. Instead of Pinot or Chardonnay, Chenin Blanc makes up 85% of the... POINTS 88 Where in France produces Crémant? Those wishing to use the term 'Crémant' in their region have to get clearance from France's national appellation body; an often joyless, bureaucratic procedure that can take years to reach fruition. The latest to go through this has been Crémant de Savoie, which was authorised by France's INAO appellation body in 2014. Seven other Crémant appellations already existed, and these are: Crémant de Bordeaux Crémant de Bourgogne Crémant d'Alsace Crémant de Loire Crémant de Die (Rhône) Crémant de Jura Crémant de Limoux (Languedoc-Roussillon) Can you age Crémant? As so often in wine, there isn't a hard and fast rule about this. That said, you would generally expect a good quality Champagne to out-live a good quality Crémant. 'Crémants generally have a higher pH and phenolic content than Champagne, with low levels of both being crucial for longevity in sparkling wine,' said Rob MacCulloch MW, in this response to a query on ageing Crémant. Read more at https://www.decanter.com/wine-reviews-tastings/sparkling-wine/french-cremant-sparkling-wines-350849/#R0oPsXigkk7HtSyY.99
Q.5 Which one of these is the odd one out?
Frontignan
Matching Wine with Christmas desserts - Le Cordon Bleu Read more at https://www.decanter.com/learn/food/cordon-bleu/matching-wine-with-christmas-desserts-le-cordon-bleu-351173/#lKhMOkXPr3V0zPez.99
Is it possible to match wine with Christmas pudding? What about other sweet treats over the festive period? All is do-able, thanks to the expert guidance below from Matthieu Longuère MS, of Le Cordon Bleu London. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/12/Wine-with-Christmas-desserts-630x417.jpg Wine with Christmas desserts TAGS: Matching Wine with Christmas desserts Christmas pudding and mince pies with Tawny Port...or Chinese Pu Erh tea Gingerbread with a Lillet Rouge Vermouth Panettone with Moscato d'Asti See all Decanter.com food and wine pairings for Christmas Full article image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/12/christmas-pudding.jpg christmas pudding and wine Boozy desserts: What to drink with with Christmas pudding Firstly we will tackle the local desserts such as Christmas pudding, Christmas cake and Mince pies. What all of these treats have in common is the alcohol content, the dried fruit and the butter or suet. There are no two ways around it, these sweet treats are definitely not for the faint-hearted as they are rich, densely textured and really strong in flavour, and they need a beverage that will be able to survive this onslaught of flavours. I know we are in the wine business here but for once it might actually be worth considering a non-alcoholic alternative. There is no shortage of booze in these desserts anyway and restoring a certain balance can't be too nefarious. The one I have in mind is a tea that is usually a hit with our Diploma in Wine, Gastronomy and Management students when they taste it in class - Chinese Pu Erh Tea. This is a Yunnan province speciality, a compressed, aged, post-fermented green tea that shares with wine a potential for ageing. An old Pu Erh tea can also fetch a small fortune. Flavour wise, Chinese Pu Erh tea is rich and intense with a lovely texture and structure, often with earthy, woody aromas. It is often used in China for medicinal purposes, notably to help digestion, blood circulation and as a hangover cure, so perfectly fitting to fend off the Christmas holiday season excesses. This lightly astringent miracle tea will be able to stand up to the richness of the traditional British Yule desserts, refreshing the palate. The smokiness of the tea will also enhance the aromas of dried fruits and the brandy flavouring the mincemeat. But for those who simply cannot survive Christmas without alcohol, a chilled glass of Tawny Port or Australian Rutherglen Muscat should do the trick. Christmas spices: Gingerbread image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/12/sonoma-gingerbread-house-competition.jpg gingerbread and wine A gingerbread winery by Madrone Vineyards Estate, entered into Sonoma Valley's annual gingerbread house contest at Christmas. Credits: Madrone Vineyards Estate / Sonoma Valley Wine Other consistent flavours found in a lot of traditional Christmas desserts all around the world are cinnamon and warm spices such as ginger, like in ginger bread cookies and houses. With these types of flavours an aromatised fortified red wine with a little bit of sweetness, or a speciality from Piemonte such as Barolo Chinato would be perfect. Lillet Rouge made in Podensac near Bordeaux would also be ideal. This vermouth is based on Bordeaux Merlot AOC wine, to which has been added a liqueur made using orange peel and quinquina, and is then aged in oak for several months. The resulting nectar is brimming with mulled wines aromas, vanilla, dark berries and has a pleasant refreshing spiciness to it. These flavours compliment the spices of the gingersnaps perfectly making it taste almost like spicy chocolate. Fruity breads image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/12/panettone.jpg panettone and wine Matching wines with Panettone...Credits: Wikipedia / Ben Hanbury / Flickr Fruit breads are another Christmas classic, with the most common being Panettone and Stollen. What they tend to have in common is that they are based on a type of bread dough and are filled with dried fruit. The panettone is larger and a bit more aerated while the Stollen is denser and includes marzipan and tons of icing sugar. Even though they have different textures, they can both sometimes be a bit drying and hard work. This can be remedied by serving them with mascarpone or cream and, my preferred alternative, washed down with Moscato d'Asti. This slightly sparkling, frizzante, low alcohol, Italian sweet wine based on the Muscat grape has everything you need. It is set alive by the gentle fizz, really peachy and has the added value of sporting a modest 5.5% Alcohol by Volume so you don't feel guilty when having a second glass. So as Christmas is fast approaching, and we are all planning what to eat on Christmas day, don't forget to to pay particular attention to what wines you will be pairing with your Christmas dessert, so as not to end the day with a palate clashing disaster! About Matthieu Longuère MS Matthieu Longuere is a Master Sommelier based at Le Cordon Bleu London, a leading culinary arts, wine and management school. Sommelier in the UK since 1994, he has won numerous awards and accolades for wine lists in the establishments for which he has worked: Lucknam Park Country House Hotel, Hotel du Vin Bristol and La Trompette. Since joining Le Cordon Bleu in 2013, he has developed the school's comprehensive Diploma in Wine, Gastronomy and Management; a unique programme which combines the theory of wine with a strong emphasis on practical learning. Alongside the full Diploma, he also teaches an array of evening classes which are relaxed, yet studious, making them perfect for beginners as well as the more knowledgeable. Read more at https://www.decanter.com/learn/food/cordon-bleu/matching-wine-with-christmas-desserts-le-cordon-bleu-351173/#lKhMOkXPr3V0zPez.99
Pink Pinot Grigio: Is this the most authentic version? - ask Decanter Read more at https://www.decanter.com/learn/advice/pink-pinot-grigio-ask-decanter-354771/#ZZgOHrTYjPRZU4Xt.99
Is it true that the rosé version came first? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/02/Pinot-Gris-Homepage-630x417.jpg Pink Pinot Grigio TAGS: Pink Pinot Grigio - ask Decanter D Morrison, St Helens, asks: A wine merchant told me that rosé Pinot Grigio is actually the authentic, traditional Pinot Grigio of Italy and that the white is an innovation. The reason given was that Pinot Grigio has pinkish skin. I always assumed that rosé Pinot Grigio had some red wine added and was just a bit of commercial fakery. Who is right? David Gleave MW, is managing director of Liberty Wines, replies: Pinot Grigio grapes have a red (not pink) skin. Traditionally, there were wines that had a ramato (coppery) colour, which was derived from contact with the skins. But I wouldn't say this was the authentic Pinot Grigio; it was instead a choice by the winery to obtain more flavour in the wine, something that involved macerating the skins in the must for anything from four to 24 hours. Pinot Grigio was first bottled in the 1950s, but didn't really start to become popular until the 1980s, by which time technology had improved and the fashion was for very clear, light white wines. As a result, the ramato style fell out of fashion, even though a few producers (Specogna, La Fattoria, Livio Felluga) stuck with it. Whatever colour there was in the finished wines would be removed by fining, which would also remove flavour. Today, both styles are found in the market, though the rosato style is more a product of marketing than of winemaking method. Read more notes and queries every month in Decanter magazine. Subscribe to the latest issue here Got a question for Decanter's experts? Email us: [email protected] or on social media with #askDecanter Read more at https://www.decanter.com/learn/advice/pink-pinot-grigio-ask-decanter-354771/#ZZgOHrTYjPRZU4Xt.99
Some rosés are not fermented to the point of complete dryness, resulting in a sweet pink wine. What is this commonly called in the United States?
The correct answer is: Blush wine
Which of these producers of premium French wine focuses on rosé?
The correct answer is: Château d'Esclans
How to aerate young wines - ask Decanter Read more at https://www.decanter.com/learn/advice/aerate-young-wines-ask-decanter-349364/#cFjLmqGwLp8vv2TA.99
Gadgets? Decanting? Of the many methods and devices for opening up young wines, find out what really works. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/12/Wine-bubbles-1-630x417.jpg How to aerate young wines Aerating wine can improve its character. Credit: iFavine website: ifavine.com TAGS: How to aerate young wines Philip Spencer, Edinburgh, asks: I've read about various devices which purport to speed up the time it takes to aerate young wines. Do any of these really work and which, if any, would you recommend? Ronan Sayburn MS, head of wine at 67 Pall Mall, replies: There are several 'aerator' style devices that don't make much difference. One I think that does help is iFavine. This micro-oxygenates the wine by bubbling oxygen, scrubbed from the air, through the base of a decanter. It is very expensive, at more than £1,000 for one iFavine device, but it does work. The easiest and cheapest way to aerate wine quickly is to pour the wine into a decanter through a funnel. Don't worry about creating bubbles on the surface of the wine, this is just getting air into it. Funnel back and forth between bottle and decanter several times for extra aeration. Red wine for Christmas under £15 Read more notes and queries every month in Decanter magazine. Subscribe to the latest issue here Got a question for Decanter's experts? Email us: [email protected] or using #askDecanter Read more at https://www.decanter.com/learn/advice/aerate-young-wines-ask-decanter-349364/#cFjLmqGwLp8vv2TA.99
Q.4 Pinot Noir and Chardonnay are the most planted grapes in Burgundy, what is the third?
Gamay
Q.10 What are Ederena, Carmine and Prodest?
Grapes created by crossing others with Merlot
Q.7 Which one of these vineyard regions is the least suitable for ripening Merlot?
Loire
Which of the following should you avoid when bringing your own bottle of wine to a restaurant that sells wine?
The correct answer is: Bringing a wine that the restaurant serves
Keeping decanters clean - ask Decanter
How do you keep your decanter crystal-clear over time? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/09/clean-decanter-630x417.jpg clean decanter TAGS: Keeping decanters clean Graham Woodham, Surrey, asks: Having failed to find a way of restoring an antique decanter to sparkling clear glass, I've bought a new lead-free crystal decanter. Can you recommend a way of preventing this one from discolouring with repeated use? Failing that, what is the best way of cleaning it when it does become stained over time? Maximilian Riedel replies: Modern, high-quality crystal made by top manufacturers is far superior in this respect to antique crystal, so the good news is that your new purchase should stay looking good for longer. Don't let residue dry If you like your decanter to be clean and sparkling every time, the first rule is never to leave wine residue to dry. Even if you can't wash it straight after use, fill the decanter with water, leave it overnight and give it a good clean the next day. Video: How to clean your decanter When hand washing a crystal decanter, always use soft water with a low mineral content to get that all-important sparkle and help avoid water stains. What I do is take some warm water, pour it into the decanter and swirl it round before emptying it into your sink. Repeated a few times, that should do the trick. Any stubborn stains can be removed with glass cleaning beads*. Keep it polished Following that, it's all about polishing. For perfect brilliance, hold the decanter above a bowl of very hot water, allowing the steam to surround the piece and then polish with a microfibre cloth* until all the steam has been removed. [*Use Riedel's own brand or another.] Catherine Nightingale, applied arts conservator at The Museum of London, adds: We clean glass only when necessary, by swabbing with cotton wool wetted with deionised water, occasionally with a little non-ionic detergent added. Why glass stains Glass does deteriorate and may become more porous and, therefore, more likely to stain. There is little that can be done to reverse this deterioration as it has to do with the original components of the glass, some of which are less stable than others. I would recommend that liquids are not left inside glass vessels for any length of time so there is not time for them to affect the surface of the glass or leave behind residues. Read more at https://www.decanter.com/learn/how-to-clean-decanter-329948-329948/#Q4b07jt64MttRsC1.99
Q.9 What sets Barbera del Monferrato apart from other, better known Barbera wines?
It is lighter and can be slightly sparkling
Q.7 The letters VDP & the image of a black eagle appear on some German wine bottles. What does it mean about the wine?
It was made by a member of a group of winemakers who self impose much tighter regulations
New Year's eve party canapés and wine pairing - Le Cordon Bleu Read more at https://www.decanter.com/learn/food/cordon-bleu/new-years-eve-party-canapes-wine-pairing-le-cordon-bleu-351337/#TC4D5c78RWRXJFje.99
Matching New Year's eve party canapés and wine Easy to drink, mainstream and non-obtrusive Bubbles - English Sparkling Unoaked Whites - Chablis or White Bordeaux Softer Reds - Sangiovese or Pinot Noir See all Decanter.com food and wine pairings for Christmas Full article The end of the year is always the greatest excuse for a big send-off celebration, but what can you open to celebrate the New Year in style? This is usually a pretty informal business and there is nothing better than indulging in canapés and special nectar. Lets face it, on this occasion there is a great chance that you will end up drinking more than you eat, so the beverage will have to be chosen as much for its palate cleansing properties as for its food compatibility. Usually it will need to be easy to drink, and quite mainstream and non-obtrusive. This may not be the right time to share that bottle of orange wine that you bought on your last holiday in the Loire valley! Mind you, it would be perfect as an alternative to red wine to accompany your Partridge! When organising my wedding a few years ago, I was told off by my French caterer for using the name canapé as apparently in french it means a toast with something on it. Thankfully, in the wider world, it corresponds to every type of finger or bite-sized food. There is usually a massive variety and they can be cold, warm, light, heavy, spicy, or very salty. As it is after all a celebration, you can expect most of the base ingredients to be relatively refined such as foie gras, smoked salmon, cured meat (duck, ham...), caviar, scallops, king prawns, Aberdeen Angus beef tartar, truffles, oysters, sushi, savoury choux, mini pasties...to name but a few! Sparkling wine New Years eve is the perfect occasion for drinking sparkling wine all the way through. If you are looking for something concentrated lean and minerally with a lot of complexity, don't look any further than the English Sparkling Gusbourne Blanc de Blancs Brut 2012 vintage, which our Diploma in Wine, Gastronomy and Managemnet students had the pleasure of tasting when we visited a winery over the summer. Despite the bad reputation of the vintage, the grapes manage to ripen successfully and the wine is perfectly balanced. It is pure, biscuity, with appealing barley sugar on the nose, and a lovely juicy, citrusy fruit on the palate, with added texture coming from the 36 months of ageing on the lees. This will be perfect to cut through the texture and the fat of foie gras or choux for example. Thanks to its high acidity, it should also handle the saltiness of smoked salmon and cured meat effortlessly. The unnoticeable high dosage (11g/l of sugar), will help to coat the palate and therefore calm down any heat coming from spices, if there are any. White wine A noble white wine alternative would need to remain unoaked as wood could impair with saltiness, and frankly it might be a bit too obtrusive for a lot of people's palates on this occasion. Something like a Chablis 1er or Grand cru with 4 or 5 years in bottle, when the wine starts to become silky and honeyed with candied citrus, would be ideal. The Chablis 1er Cru Vaillons Domaine Moreau-Naudet 2012 is just like that and should not raise too many eyebrows. A slightly quirkier alternative would be a white Sauvignon Blanc Semillon based Pessac Leognan over 5 years that, although probably oaky, would have enough freshness to keep the palate alive. Red wine For those who cannot spend the evening without drinking red wine, again here a descent bottle ageing with softer tannins are the key factors. One might want to stay away from extracted wine and instead go back to a classic style of Sangiovese from Tuscany with a refreshing core of acidity. The Chianti Classico Riserva Castello di Ama 2008 should be perfect, as it has the textbook, fragrant cherry and violet aromas of Sangiovese and a savoury almost umami quality. It should not overwhelm most of the small bites and is eminently drinkable. Another worthy contender would be anything made out of Pinot Noir over 5 years old. So now you should be all set for toasting the 12 strikes of midnight in style, and singing along to the sound of the bagpipes and Auld Lang Syne! Le Cordon Bleu London wishes you all a very Happy New Year, which should now be filled with canapés and the perfect accompanying wine! About Matthieu Longuère MS Matthieu Longuere is a Master Sommelier based at Le Cordon Bleu London, a leading culinary arts, wine and management school. Sommelier in the UK since 1994, he has won numerous awards and accolades for wine lists in the establishments for which he has worked: Lucknam Park Country House Hotel, Hotel du Vin Bristol and La Trompette. Since joining Le Cordon Bleu in 2013, he has developed the school's comprehensive Diploma in Wine, Gastronomy and Management; a unique programme which combines the theory of wine with a strong emphasis on practical learning. Alongside the full Diploma, he also teaches an array of evening classes which are relaxed, yet studious, making them perfect for beginners as well as the more knowledgeable. Read more at https://www.decanter.com/learn/food/cordon-bleu/new-years-eve-party-canapes-wine-pairing-le-cordon-bleu-351337/#TC4D5c78RWRXJFje.99
Q.6 Which one of these is NOT a different name for Merlot?
Merlittle
Q.9 The 2004 film 'Sideways' was nominated for 5 Academy Awards. Which grape/wine did the lead character refuse to drink?Please enter your question here.
Merlot
Q.11 What is the Cape Doctor?
Mix of cool sea breezes & strong dry winds that create a cooling effect further inland
Does putting a spoon in Champagne work? - ask Decanter Read more at https://www.decanter.com/learn/advice/putting-spoon-in-champagne-work-ask-decanter-349914/#AA7mSf5GgEJ33BuG.99
Most of us know someone who puts an open bottle of sparkling wine in the fridge, with a spoon in the top to keep its fizz. Maybe you do it yourself. But does it really work? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/12/spoon-in-Champagne-630x417.jpg spoon in champagne Credit: Gunter Kirsch / Alamy Stock Photo TAGS: Does putting a spoon in Champagne work? Some people use a fork. Either way, many wine lovers around the world swear by this method of preserving Champagne bubbles. But our experts can't find any basis for it. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/12/co2-bubbles.jpg co2 bubbles CO2 bubbles rising...Credit: Wikipedia Gérard Liger-Belair, professor at University of Reims Champagne-Ardenne and a leading researcher on Champagne bubbles, told Decanter.com that he doesn't know where the spoon idea came from. 'We've already done several experiments on this, and a spoon has no action on keeping dissolved CO2 in sparkling wine.' Champagne expert Tyson Stelzer said that many people would be surprised that an open bottle will 'still keep some fizz in the fridge for some days. And hence the misconception that a spoon works.' Related content: Does Champagne bubble size matter? Farewell to Champagne flutes? So how do you keep Champagne sparkling? 'A much more reliable method is to use a champagne stopper that provides a tight seal, and to keep the bottle as cold as possible,' said Stelzer. Liger-Belair suggests that the best way to keep champagne fizzy is to seal the bottle hermetically. 'But even if you do this, it will nevertheless progressively lose its dissolved CO2 content, because dissolved CO2 will progressively invade the headspace made bigger above the liquid surface after having served a few glasses.' How to sabre a Champagne bottle Why sparkling wine is sparkling Wine becomes sparkling by undergoing a second fermentation. This creates CO2, which makes the bubbles. In the Champagne method, or 'méthode traditionelle', the second fermentation happens in the bottle. The lees (yeast) from the fermentation are then removed through a process called disgorgement. The 'tank method' means the second fermentation happens in a tank and the sparkling wine is then bottled and sealed. Prosecco can be made in this way. Once the bottle is open, the CO2 is released and that's how the bubbles start to fade. Read more at https://www.decanter.com/learn/advice/putting-spoon-in-champagne-work-ask-decanter-349914/#AA7mSf5GgEJ33BuG.99
Q.7 Italy is home to over a thousand native grape varieties but what is Chiavennasca more commonly known as?
Nebbiolo
Q.10 There are 50 states within the USA. Which USA states do not produce wine?
None/All states produce wine
Q.10 Mission is the Californian name for which grape variety that was traditionally planted widely in South America?
País
Q.2 Which grape variety would you be most likely to find growing in the Montagne de Reims area?
Pinot Noir
Q.2 Red and white Burgundy are classic wine matches with Christmas lunch or dinner. What grapes are used in the production of the wines?
Pinot Noir, Chardonnay
Valentine's food and wine matches
Preparing a romantic meal for your loved one this Valentine's Day? Make sure you've got the perfect wines to go with it.... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/02/Valentine%E2%80%99s-food-and-wine-matches-630x417.jpg Valentine's food and wine TAGS: Valentine's food and wine matches Wine with Oysters: Top matches Matthieu Longuère MS of Le Cordon Bleu London, recommends going for a Blanc de Blancs if you're opting for a sparkling wine or Champagne with your oysters. Make sure it's a fairly low dosage too; the wine needs to be acidic, especially if you're serving with lemon juice or shallot vinegar. If you want to try a still wine, a crisp, fresh white wine works well with lemon juice. A light fruit red, like Gamay, with little tannin, is an option for shallots in vinegar. Sparkling rosé wines for Valentine's Day Valentine's Day recipes Cordon Bleu food and wine pairing Wine with steak 'A powerful California Cabernet Sauvignon with a grilled steak is pretty hard to beat,' says Karen MacNeil in her food and wine pairing guide. 'A high-fat food usually calls out for an equally rich, intense, structured, and concentrated wine.' Try a Bordeaux blend, or one of these Bordeaux alternatives. Don't be afraid of matching steak with a white wine, however, says Longuère. A mature and well-structured white Rioja, for example, can stand up to the steak. Wine with chocolate Fiona Beckett finds that the 'wine needs to be sweeter than the dessert.' Of course, the kind of chocolate and kind of dessert will play a key role in the wine to choose. 'But in general, lighter dessert wines - such as Sauternes, Riesling and Moscato - work best with lighter chocolate desserts, and richer ones such as Tokaji and fortified wines with darker, denser ones.' Read more at https://www.decanter.com/learn/food/valentines-food-and-wine-matches-354563/#zBO0xgWDvXJcEKzl.99
Q.6 In which area does Grenache thrive when grown in labour intensive soils of slate, locally known as "llicorella"?
Priorat
As of 2010, what is the highest price any 750 ml bottle of wine, for 1869 Château Lafite Rothschild, has fetched at auction?
The correct answer is: $232,692
In 2010, rosé accounted for what percentage of U.S. table wine sales, by volume?
The correct answer is: 10 percent
Q.8 The DOs Toro, Rueda & Ribera del Duero are in Spain's Duero Valley. Which 'jostles' with the likes of Rioja for top wine region & is also renowned for the production of premium & super premium Tempranillo wines?Please enter your question here.
Ribera del Duero
English and French speakers may know it best as rosé, but what other term is used to designate certain pink wines around the world?
Rosado or Rosato Vin gris Oeil de Perdrix
How long to chill Champagne for - ask Decanter Read more at https://www.decanter.com/learn/advice/long-chill-champagne-350814/#Aed7WikZuUF77IZE.99
Serving Champagne at the right temperature can improve the taste of the wine... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/12/Chill-Champagne-630x417.jpg chill champagne TAGS: How long should you chill Champagne for It's easy to leave chilling the Champagne as an afterthought, but it's worth getting right at Christmas. 'The best way to chill Champagne is in a bucket full of ice which takes about 10-15 minutes,' said Clement Robert, sommelier at 28-50 Maddox Street. 'For magnums, it's about 25 minutes.' If you need to hurry things along, Robert recommends using a lot of ice, plenty of rock salt and a little water. 'The salt will melt the ice very quickly, the melted water being very cold and the Champagne will get chilled in less than 10 minutes.' If you'll be using your fridge to chill it, things will take longer - depending on the temperature of your fridge and how full it is - so plan ahead. Read more below Does putting a spoon in Champagne work? How to cool wine in a hurry - ask Decanter Christmas Champagnes to buy Champagne alternatives: Prosecco, Crémant, English sparkling Chilling Champagne for Christmas For lunchtime drinking on Christmas day, Decanter tastings director Christelle Guibert recommends putting it in the night before, 'because the fridge will probably be full and it will take longer to chill.' 'However, a quick way to chill Champagne is 20 minutes in the freezer - but don't forget it as it could be a disaster!' 'Wine sleeves are also very good and you should always have two or three in your freezer.' If you're travelling elsewhere for Christmas, but bringing the Champagne, Robert recommends using isotherm bottle bags. 'They're brilliant - and look for the ones where you can slide an ice pack on the side pocket.' Read more at https://www.decanter.com/learn/advice/long-chill-champagne-350814/#Aed7WikZuUF77IZE.99
Q.5 What film from 2004 was reportedly responsible for a drop in Merlot wine sales?
Sideways
Q.4 Someone offers you a glass of red wine from from Moon Mountain District AVA. Where was it made?
Sonoma
Q.3 Cheese and wine matching is notoriously hard during Christmas, especially with so many styles. What would be the classic match with blue cheese?
Sweet wine such as Sauternes
This appellation in the Rhône Valley is famous for its rosés—in fact, that is the only style of wine allowed to carry its name:
Tavel
Q.1 Which fortified wine is aged in wood, and is commonly labelled: 10, 20, 30 and Over 40 Years
Tawny Port
Usually, though not always, this technique is used to make rosé Champagne:
The correct answer is: Blending a small amount of still red Pinot into a white cuvée
Drinking and Serving Tawny Port - ask Decanter Read more at https://www.decanter.com/learn/serving-tawny-port-ask-decanter-348104/#OEB2LkkS4QIVTdZT.99
Tawny Port — to decant or not? And when is it best enjoyed? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/12/Sandeman-20-Year-Old-Aged-Tawny-Port-630x417.jpg serviung tawny port The new look Sandeman Tawny Port bottle. TAGS: Drinking and Serving Tawny Port The scenario: You've got a bottle of Sandeman 30 Year Old tawny Port that you're planning to open in the run-up to Christmas. But, what's the best way to serve it, and how long will it last after it's been un-corked? Richard Mayson, Decanter expert and author of Port and the Douro, says: Tawny and Colheita Ports are mostly bottled with stopper corks and intended to be drunk soon after bottling. Consequently there is no need for recommended drinking dates. There should be no sediment so no need to decant, though the wines do look wonderful in a clear glass decanter. Serve tawny and Colheita 'cellar cool', about 10°C-12°C, to appreciate them at their finest. Unlike a venerable vintage Port, which will oxidise quite rapidly in a decanter, tawny Ports may be drunk over the course of a week or so. Port consultant Jim Reader assures me: 'An old tawny or Colheita will keep perfectly well for a week or so, whereas after a few weeks one would start to notice a loss of freshness and of some of the more delicate flavours.' I nearly always have a bottle of tawny on the go in the fridge. This article was taken from Richard Mayson's feature on tawny Port in the December issue of Decanter magazine. Edited for Decanter.com by Laura Seal. Read more at https://www.decanter.com/learn/serving-tawny-port-ask-decanter-348104/#OEB2LkkS4QIVTdZT.99
When reading a shelf talker in a wine store, what do you need to verify?
That the vintage matches the bottle for sale That the bottling reflects the bottle for sale instead of a different one from the same winery For non-vintage wines, that the date of the description or review is recent
What can you do with leftover wine? - Decanter's expert guide Read more at https://www.decanter.com/learn/leftover-wine-decanters-expert-guide-351129/#6eRX8DpueVVbU1zD.99
The Christmas period is all about excess, but what can you do with all those opened and unfinished bottles of wine? From homemade port truffles to eggs poached in red wine, Sarah Jane Evans MW advises on how to get the best out of your leftover wines. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/12/What-to-do-with-wine-timeinccontent-630x417.jpg leftover wine TAGS: What can you do with leftover wine? − Decanter's expert guide It's important to stock up for the festive season of parties, dinners and of course − Christmas day. But after the deluge of family and friends has departed, you might be left wondering what to do with all that opened and unfinished wine... Sarah Jane Evans MW is on hand with her leftover wine guide, so you can put those half-drunk bottles to good use. Red wine Firstly, leftover red wine - the regular advice is to boil down wine and freeze the concentrate in ice cube trays to bring out in due course for sauces. If you have given up wine and (some) food for January, that's sensible advice. But if you are still eating and drinking then there's no sauce or casserole that won't be better for a slosh of leftover red. Red wines for Christmas For an easy win after complex Christmas cooking why not try Oeufs en Meurette - a delicious dish of eggs poached in red wine. On the theme of poaching, then pears or prunes, or other fruits, are a great vehicle for good red. If you must, make mulled wine. So many sins are committed in its name, but if you have a reliable recipe then go for it. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/12/Pear-poached-in-mulled-wine-630x417.jpg leftover wine Pears poached in mulled wine with cinnamon parfait... Credit: timeincukcontent.com White wine The same advice applies for white as it did for red: use it for sauces, poaching and marinades, usually for lighter meat and fish. If you come across some prematurely oxidised Burgundy, fear not − take a tip from the menu at London's Noble Rot restaurant, and make it the star ingredient in a white sauce for chicken or fish. How to find the best value Burgundy Fortified and sweet wine Fortifieds are your friend. First, they last − All of the oxidative styles (excluding Manzanilla and Fino Sherry) can be stoppered well and stored in a cool place till you need them. Then when you are doing a roast, lay the meat on a bed of root vegetables and anoint it with the wine, and some water if necessary to keep it moist. Oloroso is great with lamb, but any blend of your left over fortifieds will do just as well. The gravy at the end will taste terrific. Top rated Oloroso Sherry When making chutneys and jams, perk them up with Port. When it's time to make Marmalade - coming up in late January - that remaining Amontillado will come in useful. Amontillado marmalade is much more fun than the Whisky version. Or if there's any left, botrytis sweeties like Sauternes, Barsac or Tokaji make for very refined marmalade. I also recommend sweet wines for drizzling over the sponge cakes in a classic English trifle. Or serve it cool with biscuits for dipping. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/12/Leftover-wine-truffles-630x417.jpg leftover wines Ever thought of putting Madeira and Port into chocolate truffles? Credit: timeincukcontent.com It's never too early too think about NEXT Christmas, in particular Christmas pudding. It's not just wine that is left over: there's usually an over supply of dried fruits in the larder. Soak the fruits in your remaining fortified, the richer, the better. Make the pudding(s) in January and the flavours will have time to mature properly. Before the feasting is entirely over, use those drops of precious fortifieds for homemade chocolate truffles: fine dark chocolate melted into warm cream, with a little Madeira or Port stirred in and left to set. Top Christmas Port recommendations Sparkling wine Much of the same advice applies. Using Champagne or top sparkling in a recipe seems glamorous but is not a great showcase for the wine. Delicate jellies are a possibility. Final golden rule: if the wine is left over because no one liked it in the first place, don't foist it on family or friends again. Sarah Jane Evans MW is Co-Chairman of DWWA, and a former President of the Guild of Food Writers. Edited by Laura Seal for Decanter.com Read more at https://www.decanter.com/learn/leftover-wine-decanters-expert-guide-351129/#6eRX8DpueVVbU1zD.99
Q.8 What is Garnacha Tintorera?
The Spanish name for Alicante Bouschet
In most live auctions, winning bidders pay a buyer's premium on the wine. How much is this premium relative to the cost of the lot, typically?
The answer is: 15-25 percent
At wine events, it is helpful to use a spit bucket to avoid inebriation. In which setting would spitting generally not be preferred?
The answer is: A dinner featuring a handful of different rare wines
In 2010, the top 50 most traded wines in the world at auction all came from producers in one region. Which is it?
The answer is: Bordeaux, France
When and how should most rosés be drunk?
The answer is: Chilled, with little or no cellaring
Since 1851, this charity organization has been holding a wine auction of the previous year's vintage in barrel:
The answer is: Hospices de Beaune
In this technique, rosé wine is made by "bleeding off" juice from a tank after only a short amount of contact with the skins of crushed red grapes:
The answer is: Saignée method
When attending a wine tasting event, it is not appropriate to:
The answer is: Wear strong perfume or cologne that would overwhelm the wines' aromas
When choosing stemware for serving fine wine, which of the following is not an important consideration?
The correct answer is: Height of the stem
In 2010, this city surpassed New York to become the world's largest center for wine auctions:
The correct answer is: Hong Kong
When is it considered appropriate to offer a taste of a wine to a restaurant's sommelier/wine director?
The correct answer is: If you have brought your own wine from home or ordered a particularly fine wine
At what temperature should red and white still wines be served?
The correct answer is: Red: 60° to 65° F; white: 40° to 50° F
An auction lot will not be sold if bidding on it does not reach a preset minimum price. What is this price called?
The correct answer is: Reserve price
Though bidders at a live auction may often bid by phone, online or by proxy, the physical auction is held in a chamber called what?
The correct answer is: Saleroom or salesroom
Which of these steps is not necessary when a sommelier gives you a small pour to taste if a wine is acceptable or flawed?
The correct answer is: Sniffing the cork
When buying a rare or collectible wine at a store, what should you ask the retailer?
The wine's provenance (where and when the store purchased it) How the wine has been stored at the outlet Whether the store will refund you if the wine is flawed or corked
Q.6 Why is the appellation Saint-Bris something of an oddity in Burgundy?
They use Sauvignon as their grape variety
Wine with lamb at Christmas
This fatty meat demands a red wine, but you can experiment with light to full-bodied depending on how you cook the meat. Decanter's tasting team gives some advice for serving wine with lamb this Christmas... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/12/wine-with-lamb-christmas-630x417.jpg Wine with lamb at Christmas Crusted leg of lamb. Credit: Jax House / Flickr TAGS: Lamb may not be the obvious choice of meat for the table on Christmas day, but it is a great option for anyone getting tired of turkey. Often cooked with strong flavours of garlic and rosemary, and served with all the trimmings, it is important that both the wine and meat have a chance to show themselves at their best. Scroll down for wine recommendations If you plan to serve lamb pink, it is best to pair a lighter wine with it to avoid overpowering the delicate flavours and aromatics. The Jürgen Hofmann Appenheimer Spätburgunder is a deliciously approachable Pinot Noir that fits the bill, with light red fruits, spice, and an acidity that can cut through the fat in the meat while preserving its tender texture. Serving lamb closer to well-done will enable you to make a step up in body and intensity, something like the Peter Sisseck Psi or E Guigal Brune et Blonde Côte-Rôtie. The elegant balance of tannins and acidity will work well with the structure of the meat, while the more intense flavours in the wine will suit the heightened flavours of the lamb from a longer roasting time. If you intend to slow roast your lamb or use mutton instead, choose a full bodied red with high acidity. Wines with an emphasis on savoury, meaty flavours can work really well, so we recommend the Bisceglia Gudarra Aglianico del Vulture and the Casas del Bosque Pequenas Producciones Syrah. Wine with lamb: image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2015/11/decanter-placeholder.png E Guigal, Brune et Blonde, Côte-Rôtie 2010 E Guigal, Brune et Blonde, Côte-Rôtie, Rhône 2010 Unquestionably a great Côte-Rôtie vintage, this 2010 Brune et Blonde is surprisingly light on its feet with elegance, freshness and... POINTS 93 image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2015/11/decanter-placeholder.png Casas del Bosque, Pequenas Producciones Syrah 2014 Casas del Bosque, Pequenas Producciones Syrah, Casablanca 2014 Blindingly good cool climate Syrah from one of Chile's most acclaimed producers... POINTS 93 image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2015/11/decanter-placeholder.png Bisceglia, Gudarra, Aglianico del Vulture 2012 Bisceglia, Gudarra, Aglianico del Vulture, Basilicata 2012 Planted on volcanic soils on the slopes of the extinct Mount Vulture, the grapes produce raisined, dark fruit of great... POINTS 92 image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2015/11/decanter-placeholder.png Peter Sisseck, Psi 2011 Peter Sisseck, Psi, Ribera del Duero 2011 Peter Sisseck is best known for making Pingus, Spain's most expensive wine. Luckily Psi is a bit more affordable, but... POINTS 91 image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2015/11/decanter-placeholder.png Jürgen Hofmann, Appenheimer Spätburgunder 2015 Jürgen Hofmann, Appenheimer Spätburgunder, Rheinhessen 2015 A nice, light Pinot Noir from Germany that will be perfect drunk with meat dishes or cheese... Read more at https://www.decanter.com/learn/food/wine-with-lamb-christmas-350083/#dHhuvz19X56CBQY2.99
When buying wines at auction, there are inherent quality risks; which factor is important to determine before bidding on a wine?
Ullage (bottle fill level) Provenance (where and how the wine has been stored) Reputation of seller
Posted March 29, 2007 This is gorgeous, with complex aromas and flavors of spring blossoms, peach, lime and a hint of herbs, all supported by a bright structure and a slate component. Elegant and harmonious, with a long, succulent finish.
Varietal Chardonnay is the easiest to eliminate. It tends to feature apple and pear characteristics, and it has a strong affinity for oak. Our tasting note misses the mark on all of these. Pinot Grigio is often floral and bright, but it doesn't usually have the concentration and complexity we see above. When it is made well, its characteristics lean toward light tropical fruits with a touch of honey, none of which are a match. Viognier takes the floral characteristic one step further, and it's also peachy. But the lime in our tasting note, suggesting pronounced acidity, is out of character for this varietal. Speaking of pronounced acidity, Sauvignon Blanc is well known for its zingy to outright tart citrus qualities. It can also express an herbaceous note, such as the hint of herbs we see here. But our tasting note lacks other typical Sauvignon Blanc characteristics such as melon, gooseberry, fig, straw or chive. Don't fall for this red herring. This leaves Riesling. The floral component of our note, along with peach and lime flavors, are a perfect match for this varietal. This is a Riesling. Country All of the countries/regions on our list produce significant amounts of Riesling except California. After we eliminate the Golden State, we are left with two New World and two Old World choices. New World regions tend to have warmer climates, which result in softer and more generous wines when compared to their Old World counterparts. Our wine has structure and elegance, both common descriptors for Old World Rieslings. Our Old World choices are France and Germany. In France, Riesling is almost exclusively grown in Alsace. Alsatian Rieslings are usually dry and full-bodied, with rich fruits and spices. This isn't our wine, and for those of you peeking ahead, Alsace isn't a choice in the appellation list. In Germany, Rieslings range in style from dry to sticky sweet, although most of them fall somewhere in the middle. The best versions are made from ripe grapes, often with high sugar content, but balanced by laserlike acidity. No wonder these wines are often described as harmonious and succulent. Sound familiar? This Riesling is from Germany. Age If peach and lime are Riesling's signature fruit characteristics, then petrol is the distinctive note resulting from bottle aging. Factoring in our wine's fruit character, its succulent finish, and the absence of any petrol notes, we can conclude that we have a young, fresh wine from a recent vintage. 2004 is a recent vintage still found on many wine lists and store shelves, but the vintage was cool and the wines slightly crisp. You may also find a few 2003s in the market place, but the year's excessive heat resulted in low acidity and hugely ripe fruit flavors. 2005, a vintage currently in release, experienced even growing conditions—not too hot and not too cool. The vines benefited from a late rain followed by an Indian summer producing balanced and harmonious wines. This Riesling is 1 year old and from the 2005 vintage. Appellation We have two appellations from Germany to consider, the Pfalz and the Mosel-Saar-Ruwer. The Pfalz is located across the border from Alsace and the Vosges mountain range (called Haardt in Germany) protects vineyards in both wine regions. This creates a warmer microclimate and, as a result, the wines are usually full-bodied. When produced in a dry style, known as trocken, they are akin to Alsatian Rieslings. Slightly further north and to the west of the Pfalz is the Mosel-Saar-Ruwer region. Here the vineyards sharply bank the Mosel river and it's tributaries, the Ruwer and Saar. The rivers regulate temperatures and keep the air moving throughout the steep vineyards, and the slate soils retain and distribute the sun's rays and warmth. The cooler summer temperatures, moderated by the sun, produce elegant wines balanced with fruit and juicy acidity. All the while, the slate soil imparts its firm mineral character. This Riesling is from the Mosel-Saar-Ruwer. Wine This is the Riesling Kabinett Mosel-Saar-Ruwer Bernkasteler Badstube 2005 from Dr. Pauly-Bergweiler, which rated 92 points in our Dec. 31, 2006, issue. It retails for $20 and 700 cases were made.
Q.5 The Côte de Beaune is home to the most famous white wine producing villages in Burgundy, which one of these red wines is also made in this area?
Volnay
Are there any benefits to stemless glasses? - ask Decanter Read more at https://www.decanter.com/learn/advice/stemless-glasses-wine-ask-decanter-354513/#G93SZHBm6mOrcW4e.99
Why are we seeing more stemless wine glasses...? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/02/stemless-glasses-630x417.jpg stemless glasses TAGS: What are the benefits of stemless glasses? Neil Evans, Belgium, asks: Wine tumblers and wine glasses without a stem seem to be very popular. What are the advantages and disadvantages? Xavier Rousset MS, co-owner and manager of Blandford Comptoir in London, replies: I'm not sure there are any advantages to a stemless glass. Blandford Comptoir review: Wine list of 'gems' The only benefits I can think of centre on practicality: easier cleaning and storage, and less chance of breakages. But those aren't good enough reasons to justify buying them in my view. Dishwasher safe glasses - ask Decanter Stems are needed to keep the glass free of fingerprints, and to ensure that you don't warm the glass and subsequently the wine. You just need to clean them carefully to avoid breakages. Farewell to Champagne flutes? Most breakages happen while drying the glass; the pressure of the twist that is applied to the stem can make it snap. Read more notes and queries every month in Decanter magazine. Subscribe to the latest issue here Got a question for Decanter's experts? Email us: [email protected] or on social media with #askDecanter Read more at https://www.decanter.com/learn/advice/stemless-glasses-wine-ask-decanter-354513/#G93SZHBm6mOrcW4e.99
Wine serving temperature - Christmas Day
You've sourced and stored the perfect bottles of wine. Now it's time to open them and they deserve to show their best, so getting the temperature right is key. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/12/wine-serving-temperature-alamy-F66AJF-630x417.jpg wine serving temperature Let us help you to chill this Christmas. Credit: Sergiy Tryapitsyn / Alamy TAGS: Wine serving temperature: How to get it right on Christmas Day Room Temperature Many of us have heard, especially for reds, that wines should be served at 'room temperature'. What is room temperature? It varies depending on time of year, to type of property, to whether you have the heating or air conditioning on. 'Room temperature' was set in dining rooms before the use of central heating or insulation; so on average was 3-6°C less than modern homes. This equates to approximately 18°C (65°F), so you may have to chill your reds down a bit. Champagne or bubbles Younger styles ¦ 5-10°C (41-50°F) Aged styles ¦ 5-10°C (41-50°F) 3-4 hours before in the fridge If there's not space in the fridge, check the temperature outside, a couple of hours in the garden can do the trick. Ice buckets are also a good way of bringing a bottle down to temperature quickly. White Light bodied whites ¦ 5-8°C (41-47°F) 3-4 hours before in the fridge Medium bodied whites or aromatic whites ¦ 10-12°C (50-61°F) Full bodied whites ¦ 10-14°C (50-57°F) 1.5-2 hours before in the fridge Chilling wine down also makes it harder to pick up flavours in a wine, which is why uncomplex, dry whites are normally served well chilled. Red Light to medium bodied reds ¦ 12-16°C (54-61°F) 0.5 hours before in the fridge. Fuller bodied reds ¦ 15-18°C (59-65°F) Tannin chilled down can become overly pronounced and leave a metallic taste. Lighter bodied reds with low tannin can be chilled down to be served such as Valpolicella and Beaujolais. Sweet Fuller sweet wines ¦ 10-12°C (50-61°F) If you have a light vins doux naturel this can be treated like a light bodied white and chilled down further. Port Vintage ¦ 18°C (65°F) Tawny ¦ 12-16°C (54-61°F) Millions of low fares for winter are on sale. 3 days only! Ad By Southwest Airlines The older the tawny Port the warmer it should be served. Read more at https://www.decanter.com/learn/advice/wine-serving-temperature-christmas-day-351517/#W2IfOFrFRBZF3hwk.99
Outselling its dry red companion six to one in the United States, the "white" version of this grape is the most popular of all blush wines:
Zinfandel
