Wine Start 38

The release of the 2004 comedy-drama Sideways rewarded its ensemble with five Academy Award nominations and its "star" grape with a huge boost in American wine sales and viticulture. What is this grape, beloved of protagonist Miles?

The correct answer is: Pinot Noir

The actor Kyle MacLachlan partnered with Eric Dunham in his home state of Washington to begin a winery, which takes its name from a Shakespeare line. What is it?

The correct answer is: Pursued By Bear

This actor known for roles in Jurassic Park and The Hunt for Red October makes Pinot Noir in his native New Zealand under the Two Paddocks brand:

The correct answer is: Sam Neill

In Germany's wine classification, wines made from botrytized grapes with the highest sugar levels at harvest are designated trockenbeerenauslese. What is the translation of this?

The correct answer is: Select dry berry harvest

What does Assyrtiko taste of? - ask Decanter

A Greek Assyrtiko has won one of the top medals in the Decanter World Wine Awards 2018, but how much do you know about the wines made from this grape? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/05/Assyrtiko-tastes-of-630x417.png Assyrtiko tastes of What does Assyrtiko taste of...? Credit: Per Karlsson, BKWine 2 / Alamy Stock Photo What does Assyrtiko taste of? - ask Decanter The Artemis Karamolegos, Assyrtiko, Santorini 2016 has won a coveted Best in Show medal at the Decanter World Wine Awards 2018. The Assyrtiko grape can be very similar to Sauvignon Blanc, with its citrus flavours, especially lemon, and high acidity. 'Assyrtiko is to Greece what Albariño is to Spain or Grüner Veltliner is to Austria,' said Joanna Simon in her Greek Assyrtiko Expert's Choice last summer. According to Decanter's 'tasting notes decoded' series, Assyrtiko can also have some floral notes, like orange blossom and jasmine, plus some spicy, like ginger. Several tasters have also noted a salty streak in some of the wines. Santorini is seen as the spiritual home for Assyrtiko and it is believed to be indigenous to the island. 'There really isn't anything like Santorini Assyrtiko,' said Simon. It also has the advantage of maintaining high acidity, despite growing in warm climates. More recently, Assyrtiko has been planted in Australia. Jim Barry wines in Clare Valley made Australia's first commercial bottling of Assyrtiko in 2016. According to Decanter experts, it has floral and citrus notes, and minerality. Winemaking Assyrtiko can have some oak ageing or fermentation, to add body. Although heavy-handed in the past, it has become more subtle over the years. 'When applied well, it can add depth and breadth plus toasty flavours that complement Assyrtiko's piercingly intense flavour profile and high acidity,' said Simon. It could also have some lees ageing. As Decanter's Sylvia Wu observed about the Vassaltis, Assyrtiko, Santorini 2015, 'six months on lees combined with regular batonnage provides more depth and complexity to the texture, leading to a long, lingering finish.' See our 'Ask Decanter' page and find more questions answered Read more at https://www.decanter.com/learn/assyrtiko-wine-taste-of-ask-decanter-394036/#pYEAm8agjwpRCfBk.99

How can I prevent cloudy wine glasses? - ask Decanter Read more at https://www.decanter.com/learn/cloudy-wine-glasses-ask-decanter-384113/#PKRBZzk3KPTep5WM.99

Do you have problem with cloudy wine glasses and want to know how best to clean them? Then read on... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/03/Dishwasher-safe-glasses-630x417.jpg Dishwasher-safe glasses TAGS: Digby Scott, Market Rasen, UK, asks in Decanter's March 2018 issue: My wine glasses have a cloudiness staining the insides. Is there a way to get rid of this? Ronan Sayburn MS replies: Cloudy wine glasses are due to a build up of hard-water minerals plus the extended time your stems spend in the dishwasher during the cycle - especially the high heat of drying. Commercial glass-washing machines used in restaurants have mineral filters to avoid this, and the wash cycle only lasts a few minutes. At home I always wash glasses by hand in hot water and very little if any detergent, then immediately polish with a dry cotton or microfibre cloth. Once on your glasses, this cloudiness is hard to remove. You could try soaking the glasses in vinegar to dissolve the minerals, or rub the affected areas gently with bicarbonate of soda or nail polish remover, and then washing and drying by hand. I've also heard effervescent denture cleaners can help! If any of these methods work (and they might not if the minerals have permanently scratched your glasses), avoid using your dishwasher in the future or the problem will return. Otherwise you might have to put this down to experience and invest in some new stems. Ronan Sayburn MS is head of wine for London members' club 67 Pall Mall. This question is taken from Decanter magazine's March 2018 issue. Subscribe to Decanter here. Find more wine questions answered here See more articles from the March 2018 issue of Decanter magazine, including tastings exclusively available to Premium members Read more at https://www.decanter.com/learn/cloudy-wine-glasses-ask-decanter-384113/#PKRBZzk3KPTep5WM.99

Almost all red vinifera grapes actually have white flesh and juice inside their red skins. Which of the following is among the rare few that have red pulp and therefore make very dark wines?

Alicante Bouschet Saperavi

What is 'cellar palate'- ask Decanter

And how important is it...? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/04/cellar-palate-630x417.jpg cellar palate What is cellar palate? Credit: Cath Lowe/ Decanter TAGS: What is a 'cellar palate'- ask Decanter Sarah Smith, Bayswater asks: What do professional tasters think about the influence of so-called 'cellar palate' when visiting a wine region? How significant is this and how do you guard against it?' Matt Walls replies: Suffering from 'cellar palate' means that you've become so immersed in a local style that you become blind to the faults or shortcomings in the wines. It's a condition more commonly associated with winemakers, but it can affect anyone tasting lots of wines from a specific region, such as wine critics or even holidaymakers. Essentially, over time, your palate adapts to become in-line with local norms. How to avoid it Most professional tasters - at least in the UK - are used to tasting widely, so any local idiosyncrasies should be immediately apparent when visiting a new region. While there, it's crucial to retain a degree of objectivity and distance. And if staying in-situ for extended periods, it's also important to continue to taste widely outside that region to retain a sense of context. If you're aware of the problem, and take steps to mitigate it, cellar palate should be an easily avoidable condition. Matt Walls is Decanter's Rhône expert, DWWA regional chair for the Rhône and a contributing editor. This question first appeared in the May 2018 issue of Decanter magazine, subscribe to Decanter here. To get your question answered, email us: [email protected] or on social media with #askDecanter More wine questions answered Read more at https://www.decanter.com/learn/advice/cellar-palate-ask-decanter-387423/#sjllRiReseOQKjAC.99

What is green harvesting? Ask Decanter

And why is it important for some wines...? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/08/Green-harvesting-630x417.png Green harvesting What is green harvesting? Credit: RossHelen editorial / Alamy Stock Photo TAGS: What is green harvesting? Ask Decanter Green harvesting is the process of removing extra grape bunches from a vine, with the aim of balancing leaf area and fruit weight for a crop that can achieve better ripeness. Why is this important? 'The leaves carry out the photosynthesis that produces the sugars which allows the grapes to ripen so, if there are too many grapes and not enough leaves, the vine will struggle to ripen the berries,' said Chris Foss, head of the wine division at Plumpton College. With fewer grapes, the flavours can get more concentrated. 'This is particularly important in wine styles where you are seeking concentrated fruit flavours and body - such as full-bodied reds - and also in late-ripening years,' Foss said. 'Normally, it's done by hand, around when the grapes are undergoing veraison, so that the grower can spot the bunches that are less advanced than the others.' See also: The life cycle of a vine - ask Decanter This can make green harvesting an expensive process, and so the practice is more generally found in Premium wines. In the recent Decanter Wine Legend article on Vinedo Chadwick 2000, Stephen Brook noted that 'green-harvesting ensured yields were reduced to a level that maintained fruit concentration and maturity'. When not to do it Foss said, 'I would not encourage English wine producers to do it this year, except on grapes destined for still Pinot Noirs, as we are sparkling wine producers so don't want much colour or flavour in our base wines, - and it's an early year.' 'If all goes well, the extra fruit will delay ripening, but, in an early year, the fruit will still ripen.' Find more wine questions answered at our 'ask Decanter' homepage Read more at https://www.decanter.com/learn/advice/what-is-green-harvesting-ask-decanter-399834/#tV0pwiGtTfXIVHOH.99

In the Northern Hemisphere, harvest usually occurs in September or October, but in some vintages, when the growing season is hot, it can begin as early as July. In which area can grapes be picked this early?

Andalusia, Spain Texas Cyprus

This yeast can lurk in materials used for virtually every winemaking process. If your wine is dominated by a note of barnyard, manure or horsehide, the culprit is probably:

Brettanomyces

How do grapegrowers try to protect their vines from spring frost that can kill buds and cut their crop size?

Building giant windmills that mix higher-level warm air with the cold air that has settled over the vines Hiring helicopters to fly over the vineyards to churn the air Spraying the vines with water to create an insulating coat of ice

Some grapes are better suited to cool climates, others to warm. Which of these can thrive and make distinctive wine styles in both?

Chardonnay Riesling Syrah

What is the name for a vine or set of vines propagated from cuttings from a single parent vine—chosen because it is particularly productive, flavor-intensive or otherwise favorable?

Clone

In California, Syrah excels in which appellation?

Edna Valley Sierra Foothills/Amador Country Napa Valley

Ten things to know about cooking with wine Read more at https://www.decanter.com/learn/advice/10-things-to-know-about-cooking-with-wine-377369/#wvIEghUzMuLl1wch.99

Fiona Beckett, Decanter's chief restaurant critic, shares her guide to cooking with wine from her latest recipe book, Wine lover's kitchen - helping you to use up those Christmas leftovers... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/09/Cooking-with-wine-1-630x417.jpg cooking with wine The 10 rules for cooking with wine. Credit: Mowie Kay © Ryland Peters & Small TAGS: Ten things to know about cooking with wine Updated in December 2017 with new links. Fiona Beckett is Decanter's chief restaurant critic and her new book, Wine Lover's Kitchen, explores recipes that use wine. Its that time of year when more half-drunk bottles than usual tend to be lurking in the corner of the kitchen, so below are Fiona's top tips for using up your leftover wine. See also: Wines to drink with turkey curry - Using up leftovers at Christmas time Like any other ingredient you need to understand how wine works in a dish and the best techniques for using it. Here are 10 things to remember: 1) The wine you use needs to be drinkable. By that I mean it must be clean and fresh and, obviously, not corked. It shouldn't taste like vinegar or be so old it's lost all its fruit. If you have leftover wine decant it into a smaller bottle or container so that the air doesn't get to it. Wine that's been left open for 4-5 days is probably OK. Wine that's been sitting in your cupboard for 4-5 months generally isn't. 2) That doesn't mean it has to be the wine you normally drink. I've had great success using sweeter wines such as white Grenache or blush Zinfandel which are not particularly to my taste but which are great in a recipe or cocktail. 3) Don't use wines labelled as cooking wines which tend to be particularly poor quality and not that much of a saving over a cheap bottle of wine. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/09/Cookign-with-wine-2-630x417.jpg Cooking with wine Credit: Mowie Kay © Ryland Peters & Small 4) On the other hand don't feel you have to use an expensive wine. The only circumstances in which I'd advocate it is if a dish needs only a small amount of wine and you'd otherwise have to open another bottle. To steal a glass from the bottle you're planning to drink may be the cheapest way to make the dish. 5) You need a less good wine if you're cooking a slow-cooked dish like a stew than if you're quickly deglazing a pan. A good trick is to add a small dash of better wine at the end of a long braise which makes it taste as if that's the wine you've cooked with. 6) The most versatile wines are crisp, dry, unoaked whites such as Pinot Grigio and medium-bodied but not overly tannic reds like Merlot. Wines with a pronounced aromatic character such as Riesling or Gewürztraminer are less flexible, but may turn out to be delicious with, for example, a creamy sauce. Feel free to experiment. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/09/Cooking-with-wine-3-630x417.jpg Cooking with wine Credit: Mowie Kay © Ryland Peters & Small 7) Fortified wines such as Sherry, Madeira and Marsala are great for cooking. A small quantity adds strength, depth and often a welcome sweetness. 8) Reducing a wine by simmering will accentuate its dominant character such as sweetness, tannin or acidity. But it's a useful way of concentrating flavour when you want to add a small amount to a dish or dressing. 9) A wine-based marinade will tenderize meat but it will change the flavour and make it more 'gamey' if you do it for longer than a couple of hours. You should also discard the marinade unless you're going to cook it well. 10) Even in recipes that feature a significant amount of wine you usually need another ingredient such as stock, cream or passata/strained tomatoes to balance it. A homemade chicken or vegetable stock is a boon. Freeze leftover wine in an ice cube tray and keep the cubes handy in a freezer bag to add to a dish. Finally, a question I'm often asked. If you cook with wine is there any alcohol left in the dish? There is a widespread misconception that it all cooks out but unless you're cooking the dish for 3 hours or more there will be a residue depending on how much wine you've used. Worth bearing in mind if you're cooking for kids or non-drinkers. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/09/Wine-Lovers-Kitchen-630x417.jpg cooking with wine Extract taken from Wine Lover's Kitchen by Fiona Beckett, Ryland Peters & Small (£16.99). Edited for Decanter.com by Ellie Douglas. Photography by Mowie Kay © Ryland Peters & Small. Updated in December 2017 with new stockist links. Fiona Beckett also blogs on her own website, Matching Food And Wine Buy Wine lover's kitchen: Delicious recipes for cooking with wine UK - £15.18 Amazon US - $19.48 Amazon More articles like this: What to do with leftover wine Is wine gluten free? - ask Decanter 10 rules of food and wine pairing DON'T MISS DECANTER'S NEXT LONDON EVENT Taste more than 600 fine wines at Decanter's flagship Fine Wine Encounter on Sat 3 & Sun 4 Nov 2018, London, 11am - 5pm. Tickets only £80 - book today Read more at https://www.decanter.com/learn/advice/10-things-to-know-about-cooking-with-wine-377369/#wvIEghUzMuLl1wch.99

Ice wine, or eiswein, is made from grapes that have frozen on the vine or, where it is permitted, been mechanically frozen after harvest to concentrate sugars in the grape. Where is it made?

Germany's Mosel Valley Canada's Niagara Peninsula VQA Spain's Penedès region

What is the northernmost wine region in the New World?

The correct answer is: Okanagan Valley, Canada

Sweet wines are bottled with higher sugar levels than table wines. How do winemakers achieve this?

Grapes are left to dry, rot or freeze on the vine, concentrating sugars Fermentation is halted early, leaving residual sugar in the vat A dosage of sugar is added to bottles before corking

The great Cabernet Sauvignon blends of Bordeaux's Left Bank, from St.-Estèphe south to Graves, benefit from this soil type, which effectively drains excess water:

Gravel

What is the difference between black and white pepper? Ask Decanter

Have you seen both black and white pepper appear in wine tasting notes, but aren't sure how they differ? We explain... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/08/writing-tasting-notes-630x417-630x417.jpg Black and white pepper Seen black and white pepper used in tasting notes? Credit: Nina Assam / Decanter TAGS: What is the difference between black and white pepper? Ask Decanter Both black and white pepper come from the same peppercorn plant, but how they are processed produces the difference in flavour. The peppercorns are originally green in colour but black peppercorns are sun dried, while white peppercorns have the out layer removed, either before or after drying, leaving the white seed. 'White pepper smells more pungent than black pepper, black pepper is slightly fresher and more complex,' said Matt Walls, Decanter World Wine Awards regional chair for Rhône and judge for the Decanter Retailer Awards. 'The 'peppery' flavour found in plants comes from a naturally occurring compound called rotundone, and it's present in peppercorns, herbs such as oregano and certain grapes. 'White pepper contains around twice the amount of rotundone as black pepper.' Black pepper in wine 'Peppery notes in wine tend to come from particular grape varieties rather than as a product of the winemaking process,' said Walls. According to Decanter's tasting notes decoded, 'black pepper notes usually crop up in earthy or spicy dry red wines, particularly those made from Syrah / Shiraz, either single-varietal or constituting a classic blend with Mourvèdre and Grenache.' For example, the Yves Cuilleron, Bassenon, Côte-Rôtie 2012 was described by our tasting panel as having a 'smoky note to the red fruit, pepper and capsicum.' And the Vidal, Legacy Series Syrah, Gimblett Gravels 2010 has 'a lovely kick of pepper.' Walls said that black pepper notes can also be found in Pinot Noir, Gamay and Graciano, albeit not as commonly as in Syrah wines. White pepper in wine White pepper - generally a less common aroma - is a classic flavour of Gruner Veltliner, such as Lidl, Pfaffl Grüner Veltliner, Niederösterreich 2017 , which Decanter's Amy Wislocki described as 'a cracking Grüner Veltliner - open and expressive, with the trademark white pepper notes of a young Grüner.' It is also found in the Domaine Papagiannakos, Assyrtiko, Attiki 2015, described as having a 'supple texture with pithy acidity and crisp white pepper'. Recently published for Premium subscribers: New Zealand Syrah: Panel tasting results Our reviewers' best Australian Shiraz wines Find more wine questions answered here Read more at https://www.decanter.com/learn/difference-black-white-pepper-ask-decanter-399998/#PTrAbRO8mQur026q.99

What is Icewine? Ask Decanter

Heard of 'Icewine' but not quite sure what it is, or how it is made? Read on... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2010/11/Icewine-630x417.png icewine Icewine grapes in Inniskillin winery, Niagara-on-the-lake, Ontario, Canada Credit: Sam Dao / Alamy Stock Photo TAGS: What is Icewine? Ask Decanter Icewine - or 'Eiswein' - is a type of sweet wine, originally made in Germany and Austria, but also more recently in Canada and China. The grapes are left on the vine into the winter, and eventually the water in the grapes will freeze. These frozen grapes are quickly picked and pressed, so that the juice made is very high in sugar, which is then made in to wine, which is luscious and sweet. The main grapes for ice wine are Riesling and Vidal Blanc. 'The temperature needs to be below -7°C or -8ºC before the grapes can be picked for these ultra-concentrated sweet wines,' said Natasha Hughes in the January 2013 issue of Decanter magazine. 'Harvest often takes place overnight at a time of year when the vineyards are usually blanketed in a thick layer of snow. 'Such conditions must create additional peril for those picking grapes on the already dangerously steep slopes of the Mosel, yet harvesting casualties are luckily rare.' What Icewine tastes of Ice wines tend to have flavours such as citrus and tropical fruits, honey and marmalade. 'You're unlikely to find any botrytis on any of these grapes - the idea is to create wines with intense fruit flavours,' said Hughes. See also: Tasting notes decoded In the 2018 Decanter World Wine Awards, the Wayne Gretzky Estates, No.99 Vidal Icewine won a Platinum medal. 'A tropical nose with hints of orange and honey leads to an intense palate of peach, mango and well balanced caramel over citrus zest.' The Chateau Changyu Icewine 2015 from China also won a gold medal. Judges praised it for 'Savoury notes are overlaid by flowers and lime on the nose. The palate shows candied peel mingled with hints of tea and oodles of marmalade.' More wine questions answered Read more at https://www.decanter.com/learn/ice-wine-46322/#FIHJhPty2yQMXfdM.99

What does it mean when a wine 'tastes green'? - ask Decanter Read more at https://www.decanter.com/learn/advice/mean-wine-tastes-green-393017/#J4yiRcQ28MKaPWqT.99

Heard wine tasters referring to a wine 'tasting green' or 'green flavours'? We ask the experts. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/05/Red-wine-630x417-630x417.jpg wine tastes green How can a wine taste green? TAGS: What does it mean when a wine 'tastes green'? - ask Decanter A wine tasting 'green' is not the same as having flavours from the 'green fruit' category, such as green apple, pear and grape. It is also not the same as 'Vinho Verde' (or green wines) in Portugal. A wine tasting 'green' commonly refers to underripe characteristics; suggesting that some grapes could have been picked slightly before full ripeness was achieved. The wine could smell or taste slightly green vegetables, like green bell pepper, for example. 'All wines can display this character if the grapes are picked before they are ripe, just like with any other fruit.,' said Julia Sewell, sommelier at Noble Rot and Decanter World Wine Awards judge. 'In cooler climates or challenging vintages, this flavour character can be more likely to occur, as the winemaker can sometimes be forced by weather conditions to harvest earlier than is ideal, or indeed the grapes may never ripen fully if the cold part of autumn arrives early.' This can be a problem with Cabernet Sauvignon, for example, which needs enough heat and time to ripen fully. It has also been associated with Carmenère, a well-known late ripener. In Decanter's tasting notes decoded series, it is explained that such green notes in some wines from certain vintages are believed to be caused by a chemical compound called pyrazine. Why does this matter? There is some debate over the extent to which green flavours in wine should be seen as a serious problem. Jane Anson addresses green flavours in her guide to tasting wines en primeur. When examining the fruit, 'it's not just how much fruit there is, but what type of fruit', she writes. 'They might be slightly underripe, which means slight green flavours.... If you've got fruit that is underripe and green flavoured, then it might never get to the point that it tastes good to drink.' Sewell added: 'A 'green' wine tends to become even more green as it ages, perhaps indicating that it is not advisable to purchase if these characteristics are not appealing.' As Peter McCombie MW summed up in the Chianti Rufina masterclass at the Decanter Italy Fine Wine Encounter, 'In a red wine, herbaceous is a good thing; greenness is not.' More wine questions answered Read more at https://www.decanter.com/learn/advice/mean-wine-tastes-green-393017/#J4yiRcQ28MKaPWqT.99

Which appellation is known for growing world-class Syrah?

Hermitage, in France's Northern Rhône Valley Paso Robles, in California Barossa Valley, in Australia

Syrah, a fairly resilient grape, thrives in what sort of conditions?

Hot and arid, in loam and sand soils Slightly cool and windy, in schist or granite

Ageing of half-bottles - ask Decanter

How does the ageing of half bottles differ from full sized...? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/05/ageing-sauternes-630x417.jpg ageing half bottles TAGS: Ageing of half-bottles - ask Decanter Max Helmore, London asks: I have two cases of half bottles of Sauternes stored in ideal conditions: Suduiraut 2013 and Climens 2015. If they were 75cl bottles, I wouldn't even consider broaching them yet, but as they are halves I don't want to leave them too long. What time frame should I have in mind? Stephen Brook replies: How wise of you to have bought two such excellent Sauternes in digestible half-bottles! You need have few fears about their cellaring potential. I opened a mixed case of 1983 halves of Sauternes after 25 years and no bottle was past its best, though most were fully ready to drink. See Jane Anson's Sauternes 2017 tasting notes and scores I suspect the Climens will age effortlessly, but to avoid disappointment I'd open a half bottle of both wines in about 10 years. You will then be able to tell whether they are ready (and whether you are!) or whether either or both bottles would benefit from a few more years of slumber. Stephen Brook has been a Decanter contributing editor since 1996. This question first appeared in the June 2018 issue of Decanter magazine, subscribe to Decanter here. See more questions answered here. Read more at https://www.decanter.com/learn/advice/ageing-half-bottles-ask-decanter-389232/#RP6yizQORuEzE3E3.99

World's oldest vine - ask Decanter

How is old is the oldest productive vine...? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/02/oldest-vines-630x417.jpg oldest vine How old is the oldest productive vine? Credit: Heidi Nigen/ Ridge vineyards TAGS: World's oldest vine - ask Decanter Andrew Harvey, Sydney, Australia, asks: I was told the world's oldest productive vine is 400 years old. Is this true? If so, where is it? John Stimpfig replies: According to Guinness World Records, the world's oldest vine still producing fruit does indeed date back four centuries and can be found in Slovenia's Stajerska region, on the frontage of a house in the Lent Quarter of Maribor on the Drava River. Known as the Old Vine, it even has its own museum within the house (www.staratrta.si/en/) and an annual harvest festival. The vine is a red variety called Zametovka and produces just 100 250ml bottles of wine each vintage. In 2004, Guinness World Records stated the vine was 'at least 375 years old' and 'could have been planted more than 400 years ago'. image: https://static.apester.com/js/assets/loader_100x100.gif How old is too old for a vine? - ask Decanter The vine's age has been confirmed by experts on vine genetics in Paris and most recently in 2017 by Professor Richard Erker, a dendrologist from the biotechnical faculty of the University of Ljubljana. However, the Old Vine House museum believes it was actually planted in the middle of the 16th century, concluding that the Old Vine was already at least 100 years old in 1657. John Stimpfig is content director for Decanter. This question first appeared in the March issue from Decanter magazine, subscribe to Decanter here. Got a question for Decanter's experts? Email us: [email protected] or on social media with #askDecanter. Find more wine questions answered here. Read more at https://www.decanter.com/learn/advice/worlds-oldest-vine-ask-decanter-384101/#yiB1TDufPQX0XB2K.99

What is white Port? - ask Decanter Read more at https://www.decanter.com/learn/advice/white-port-ask-decanter-396896/#oKeKpY2tipQvR4vH.99

How it differs from other styles and expert advice on how to make an alternative version of a gin & tonic. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/07/White-Port-630x417.png white Port White Port and tonic at Bar Douro. Credit: Bar Douro TAGS: What is white Port? - ask Decanter White Port is made from white grapes, such as Códega, Malvasia Fina, Rabigato and Viosinho. 'Most are bottled young but some whites are capable of wood age and may now be bottled with the same age indications as tawny Ports or as a colheita,' said Richard Mayson, in his guide to Port styles. It is a refreshing and light style, making it ideal for summer drinking. It tends to have flavours of apricot, citrus fruit and peel, and nuts. 'The dry style is a versatile style of port which can be served chilled as an aperitif, mixed with tonic or as a base for cocktails,' said Max Graham, owner of Portuguese restaurant Bar Douro. Latest: Tasting notes decoded How to make a white Port and tonic White Port can be used as a lower-alcohol alternative to gin, mixed with tonic. Graham recommends mixing '50ml of Churchill's dry white Port, 100ml of tonic water [he prefers Fevertree], orange peel and a sprig of mint to garnish. Pour all into a glass with ice cubes and stir well.' Other citrus peel works well, but 'the orange peel is reminiscent of the orange grove at Churchill's Quinta da Gricha in the Douro', said Graham. Clement Robert MS recommends fortified wines in wine cocktails because 'they are lighter than liqueurs and spirits but they have the necessary strength to give the whole drink a delicious lift.' More wine questions answered. Read more at https://www.decanter.com/learn/advice/white-port-ask-decanter-396896/#oKeKpY2tipQvR4vH.99

When should you drink wine after decanting it? - Ask Decanter Read more at https://www.decanter.com/learn/advice/drink-wine-after-decanting-decline-ask-decanter-389227/#hhXOuzyiGlkOgAE2.99

How quickly should you drink wines after decanting them...? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/05/Decanting-wine-630x417.jpg wine after decanting Decanting is most beneficial in young and/or tannic reds to open up their aromas and flavours TAGS: When should you drink wine after decanting it? - Ask Decanter Tõnu Meidla, Estonia asks: How soon does a wine start to decline in quality after being decanted? Should we hurry to drink every wine quickly after decanting? Isa Bal MS replies: Most wines produced today do not need decanting (like a vintage Port would due to its sediment) but may benefit from it. The benefit of decanting is to allow a wine to breathe in more oxygen; this helps bring out the complexity of aromas and flavours after confinement in bottle. However, many people - myself included - prefer to serve wine straight from the bottle and then taste through its evolution in the glass. Mature wines, especially those that are light bodied, will open up in a decanter in as little as 10 or 15 minutes, but may start to lose aromas after about an hour, so you should keep this in mind when serving them. Double decanting: What is it and when should you do it? - ask Decanter It may be enough just to open the bottle and let the wine breathe without decanting. Taste it after opening then wait 15 minutes and taste again; if it has not developed to your liking, then try decanting. Young and/or very tannic, full-bodied wines can take more than an hour to benefit from decanting - some needing four hours or more to fully express themselves. These should remain more stable for longer before suffering any ill effects from exposure to oxygen. Isa Bal MS is a wine consultant and former head sommelier at The Fat Duck. This question first appeared in the June 2018 issue of Decanter magazine, subscribe to Decanter here. Read more at https://www.decanter.com/learn/advice/drink-wine-after-decanting-decline-ask-decanter-389227/#hhXOuzyiGlkOgAE2.99

At the other end of the spectrum, some Canadian late-harvest ice wines, which must undergo a hard freeze of 17° F before harvest, can be picked as late as...

March

The first stage of a grapevine's annual growth cycle is called "budbreak," when shoots begin to grow from buds on the stalk that had been dormant in winter. When does this usually occur in the Northern Hemisphere?

March

Spanish wine and tapas pairing guide

Planning a trip to Spain? Learn how to pair wine and tapas like a local with our expert guide, featuring advice from three of Spain's top sommeliers... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/05/Tapas-630x417.jpg TAGS: Tapas and wine Appetisers + Sherry or Cava sparkling wine image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/05/Manchego-630x417.jpg tapas and wine A match made in tapas heaven: Manchego cheese and chilled Fino Sherry... Credit: timeincukcontent.com The tapas: Manchego cheese, jamón ibérico, olives, anchovies The wines: 'As these dishes are generally serve as an aperitif, opt for either a dry Fino or a Manzanilla Sherry,' advised François Chartier, sommelier at Sofia Be So restaurant in Barcelona. Custodio López Zamarra - head sommelier at Spain's first three Michelin starred restaurant, Zalacain, for over 40 years - explained why tapas with jamón, salami or chorizo can be tricky: 'Traditionally it is recommended to pair meat with red wine, but saltier meat dishes like these are more complicated as they enhance tannins and acidity. Instead I advise pairing a dry still or sparkling white wine like Cava.' José Martínez, the long-standing sommelier at Via Veneto restaurant in Barcelona, agreed: 'The lactic aromas you can find in some Cavas, due to malolactic fermentation, balances the acidity. Plus the oily texture of olives and anchovies blends perfectly with sparkling wine.' SEE ALSO: Wine and charcuterie pairing Peppery tomato tapas + Rosado or light red wines image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/05/Hotel_y_restaurante_19-1-630x419.jpg tapas and wine Galician octopus, served with potatoes and plenty of paprika. Credit: Porto de Rinlo / WikiCommons The tapas: Pan con tomate, patatas bravas, padrón peppers, Galician octopus The wines: 'These tapas are dominated by the presence of tomato and peppery spices like paprika' explained Chartier. 'Therefore they belong to the realm of the rosado (rosé) wines, including pink Cava. 'Also light red wines - especially those that are fresh and unoaked in style. Look out for wines made from indigenous Catalonian grape varieties like Trepat or Sumoll - these match perfectly with the perfume of the small delicious pimientos de padrón.' SEE ALSO: Great rosé wines with food Fried tapas + Sherry or dry white wines image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/05/Tortilla-sherry-630x417.jpg tapas and wine Sommeliers say you need a refreshing white wine style to pair with rich tapas like tortilla... Credit: timeincukcontent.com The tapas: Tortilla, croquetas, calamares The wines: 'With the fried calamares (squid) and croquetas, as well as the oily element of the tortilla, you need a wine that can refresh the palate,' advised Chartier. Martínez recommends Sherry: 'Oloroso or Amontillado are dominated by toast aromas from long periods of oak ageing, ideal to combine with fried tapas like calamares or Andalusian fried fish tapas, known as pescaíto frito.' 'I recommend playing with the temperatures of these wines', said Martínez, 'enjoy them a little colder, as they usually have 15-20% abv.' Not a Sherry fan? Try pairing a dry and youthful white wine, such as Albariño from Rías Baíxas, 'it has a citrus element that compliments the flavours of these tapas', said Martínez. Final golden rule In Spain, the wine and food cultures have grown intertwined over thousands of years, meaning that your best bet could be simply pairing wine and tapas from the same locale. 'The most important factor to take into account is the region,' said Martínez. 'Combining tapas with wines from the same place is sure to be a hit. Nature is very wise.' A bit about the sommeliers These sommeliers appeared at the Alimentaria 2018 show in Barcelona, where they each presented tapas and wine pairings from their restaurants as part of the 'Spain's Top Pairings' event. François Chartier, consultant sommelier at Sofia Be So in Barcelona. The self-styled 'molecular sommelier' and former winner of the Best Sommelier in the World competition, Chartier has written prolifically on finding 'harmonies' between food and wine, based on their shared chemical compounds. Custodio López Zamarra, consultant sommelier at Restaurante Azáfran in Castilla-La Mancha. Custodio is one of Spain most respected sommeliers, he worked for over 40 years at Zalacain - the country's first ever three-Michelin restaurant. Though retired, he consults at Restaurante Azáfran in Castilla-La Mancha. José Martínez, sommelier at Via Veneto, a Michelin-starred Catalan restaurant in the heart of Barcelona, which has served the likes of Salvador Dalí, Gabriel García Márquez and Richard Nixon. More articles like this: Best Rioja: Top wines to try Luxury travel: Spain & Portugal wine tour ideas Galician white wines: 8 to discover Read more at https://www.decanter.com/learn/advice/spanish-wine-tapas-pairing-guide-392802/#JJ6Wf4DpB7XEpz1A.99

Ridley Scott directed Russell Crowe in the 2006 film A Good Year, the story of a man who is conflicted about keeping a vineyard he has inherited in which famed locale?

Provence

Which measures can be taken to guide the growth of grapevines into orderly and efficient plants?

Pruning Training on a trellis

What to drink with Pancakes

See our suggestions for wines to drink with pancakes, and including an alternative suggestion from master sommelier Matthieu Longuère, of Le Cordon Bleu London school. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/02/Pancake-630x418.jpg Pancake TAGS: What to drink with Pancakes Quick Guide Pancake type Wine style Sugar & Lemon Moscato d'Asti or Prosecco Cheese and ham Gavi di Gavi, Muscadet or Pinot Blanc Chocolate Recioto Valpolicella, Banyuls, or try Barolo Chinato Rhubarb and cream Loire Chenin Blanc, Off-dry Riesling - Or perhaps Normandy cider Pancakes are all about the filling. What you decide to top, fill or wrap your pancakes with dictates what you should be drinking whilst you wolf them down. Here's a selection of some of the more popular toppings you might decide on. Best all-rounders: The best all-rounder - a serious quality cider Also try Loire Chenin Blanc or off-dry Riesling Fruit filling In a previous masterclass at Le Cordon Bleu London, we created Pancakes with a touch of ginger and accompanied with rhubarb and Apple. Matthieu Longuère MS, of Le Cordon Bleu London, had pre-selected a cider. 'Finding a pairing for this dish is a no brainer, pancakes are known as crêpes in France,' he said. 'In crêperies all around the world the accompaniment is invariably cider. Here the pancakes are paired with tangy seasonal rhubarb and soothed by a good dollop of clotted cream. This unique dry cider is bursting with fresh apple flavour and really very refreshing, the balance more related to wine than your average cider. 'Although it is not a sweet cider, it is so ripe and fruity that is not going to clash with the compote and its crisp acidity will refresh the palate in between bites. Sydre is made from 20 different varieties of hand-picked cider apple, sweet, bitter or sour, grown on schist soil. The apples are grated and left to ferment for up to 6 months. It is a true vintage cider and can be kept for several years after the harvest. A real Grand Cru!' The vintage dated cider was dry, but the appley sweetness brought to life the Rhubarb, yet the acidity cleansed the palate of pancake, fooling you into thinking you could both consume more cider and pancake. A wine alternative to this serious cider might be a Loire Chenin Blanc or a off-dry Riesling from Germany. Sydre Argelette, Eric Bordelet, Chateau de Hauteville, Normandie, France 2014 See images from how to make the perfect pancake Sugar and Lemon A very popular topping for your pancakes. Simple, sweet with citrus acid. A light, slightly sweet yet refreshing Moscato d'Asti would wash these down well, a Prosecco would work or if you can find it, Clairette de Die. If wine is not an option, put a bottle of Limoncello in the fridge. Savoury cheese and ham Again, reaching for the cider would be a wonderful match with this savoury pancake; or if you fancy a glass of wine, Pinot Blanc, Muscadet or Gavi di Gavi are all great options. Chocolate sauce You cannot beat a sweet red like Recioto Valpolicella or a red Banyuls to bring to life chocolate. But if you can't dig these out, a really fruity, new world red with low tannin could also work. Salmon It has so be a Champagne method sparkling wine, to cut through the batter mix and bring the salmon to life. This article was originally published in 2017, following a pancake masterclass with Tom Brown at Le Cordon Bleu London and the school's Matthieu Longuère MS. Read more at https://www.decanter.com/learn/food/what-to-drink-with-pancakes-355925/#8tUtDgDd7suCgwMc.99

What does 'frizzante' mean? Ask Decanter

Seen 'Frizzante' on a bottle of sparkling wine but not sure what that means? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2010/11/127_DecanterSparkling_2017_0902-630x417.png frizzante What does frizzante mean on a wine? Credit: Cath Lowe/ Decanter TAGS: What does 'frizzante' mean? Ask Decanter Frizzante means it is only lightly sparkling, whereas 'spumante' has more fizz to it. 'Frizzante is made using the charmat method; a low CO2 level, offering between 1 and 2.5 bars of pressure at 20˚C, so only very lightly sparkling,' said Andrea Briccarello, in his guide to Lambrusco in Decanter's Italy supplement 2016. 'Spumate is mostly made by the charmat method, though some use the traditional method. Pressure is a minimum 3 bars at 20˚C, so more sparkle than in the frizzante wines.' Fully sparkling wines must be at minimum three bars pressure according to EU regulation. Frizzante styles are defined as semi-sparkling by regulation. Other styles like this include French pétillant. 'The bubbles can come from partial fermentation or rifermentation, in vat or bottle,' said Richard Baudains, Decanter World Wine Awards regional chair for Veneto. Prosecco Rive: Wines pushing the boundaries - exclusive to Decanter Premium members When would you drink a frizzante wine? 'Generalising a bit, you could say frizzanti are a good choice when you want a joyful, quintessentially Italian, democratically priced wine that you can cheerfully polish off a bottle of,' said Baudains. 'But some frizzanti are food wines - such as Lambrusco; others are aperitifs - like Prosecco and others are dessert wines, such as Asti.' Does it change the flavour? In technical terms, no, a wine being frizzante does not affect the flavour. 'But all frizzanti are made from grapes with distinctive varietal characters, by processes that aim to keep in the fruit and aroma, so they are [often] tasty wines,' said Baudains. See also Champagne bubble size: Does it matter? See more wine questions here Read more at https://www.decanter.com/learn/frizzante-it-44392/#6ZiFPPjWedwkwitJ.99

What does 'in bond' mean? - ask Decanter

Seen wine prices listed as 'in bond'? Here's what it means... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/02/Wine-Storage-630x417.jpg Wine Storage TAGS: What does 'in bond' mean? - ask Decanter Wines that are sold 'in bond' have not had the duty and VAT - also known as sales tax - paid on them. This is a particularly common way to buy wine for investment, and is also used for wine that is purchased en primeur. Why would you buy 'in bond'? Investment is one reason to buy in bond; you can't do much about the state of the fine wine market, but you can look after your wine. 'Fine wine matures once bottled and improves with age,' said Simon Staples, Fine Wine Sales Director, at Berry Bros & Rudd. 'A limited amount is produced every year and as bottles are consumed the supply of the wine becomes smaller. 'As supply diminishes, demand generally rises as the wine matures. If looked after properly in a temperature, humidity controlled bonded warehouse, your investment will mature slowly over 10 to 30 years.' Justin Gibbs, Liv-Ex director, added, 'If you sell them later on, you never pay duty or VAT on the wines. This also makes them more attractive to potential investor buyers.' More about storage Wines in bond must be stored in an authorised bonded warehouse. 'If a wine has been stored in bond, it is more likely to have been stored correctly, and not in the cupboard under somebody's stairs,' said Gibbs. 'For example, Liv-ex's warehouse is monitored 24/7.' How to choose where to store wine When can you actually get the wines? It depends if you are buying en primeur, also known as on pre-release or futures; before the wines have been bottled. 'Wines can only be purchased by the unmixed case and are usually delivered two to three years after the vintage,' said Staples. 'If you have purchased the wine from a stock-holding merchant, who already has the wines in their own warehouse, you should be able to get them quite quickly (normally within two weeks),' said Gibbs. 'If a merchant is purchasing them from elsewhere on your behalf, you may have slightly longer to wait.' How to store Champagne at home Read more at https://www.decanter.com/learn/advice/what-is-in-bond-price-wine-51427/#7sERlKb2AilgsGOd.99

So What's the Difference Between Seltzer, Club Soda, and Sparkling Water, Anyway?

Seltzer is EVERYWHERE these days. It's in all kinds of crazy flavors, from cranberry lime to cherry pomegranate to "Unicorn Kisses" (which apparently taste like candy). One restaurant in Boston, helmed by former Top Chef cheftestant Tiffani Faison, is even serving up a $40 mystical seltzer flight. What's not to love...it's fizzy, refreshing, and has zero calories. But wait. Sparkling water is also fizzy, refreshing, and has zero calories. So is club soda. And while many people think of La Croix as a flavored seltzer, if you look at the label, it's actually classified as a "sparkling water." So are they all the same thing, or are they actually different? These New Alcoholic Seltzers Are the Boozy Version Of Athleisure See More These New Alcoholic Seltzers Are the Boozy Version Of Athleisure Here's the breakdown: Drinks like seltzer and club soda are considered "sodas" by the U.S. Food and Drug Administration, and are regulated the way all other sodas are. Sparkling water is not—it's considered "water." The main difference? The source of the carbonation. Any fizzy water that's artificially carbonated, like seltzer and club soda, are considered sodas. Any fizzy water that's naturally carbonated—meaning the bubbles are naturally occurring at the source—is sparkling water. So what's the difference between seltzer, club soda, and soda water? Seltzer is plain water that's been artificially carbonated; nothing else is added, except in cases where you're getting flavored seltzer water. Club soda is water with some type of sodium added (which sometimes includes sodium bicarbonate, aka baking soda), which gives it finer bubbles, neutralizes acidity, and adds a slightly mineral taste. Soda water is a vague term that doesn't have a strict definition; sometimes people use it interchangeably with club soda or seltzer. And in case you're wondering, tonic water isn't considered a water at all; it's a soda that contains carbonated water, some kind of sweetener, and quinine. So the next time you're at the grocery store facing a whole aisle of options to pair with your vodka—or enjoy on its own—choose wisely. The Feast is Bravo's digital destination for foodies, serving fresh culinary inspo, piping hot celebrity food coverage, diet and wellness trends, plus the kitchen hacks and tools you never knew you needed. Like us on Facebook and visit daily for a curated menu of essential food news, from seriously thought provoking to just plain fun.

How can a dry wine taste sweet? Ask Decanter Read more at https://www.decanter.com/learn/advice/how-can-dry-wine-taste-sweet-ask-decanter-385476/#0y3kGo3d3fK3oHxg.99

Some wines can taste sweeter than they really are, with oak, fruit, acidity and alcohol levels all playing their part in tricking your palate into detecting the presence of residual sugar, says David Glancy MS, of San Francisco Wine School. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/09/Opus-One-French-oak-alamy-web-A1F163-630x417.jpg opus one, oak barrels for wine French oak barrels at the Opus One winery in Napa Valley, California. Credit: Rob Crandall / SCPhotos / Alamy TAGS: There are four main reasons for wine tasters at all levels perceiving sweetness in a wine that is classed as dry and contains very little - if any- residual sugar, according to David Glancy MS. Lower acidity When two wines have the same level of residual sugar, the one with lower acid would seem sweeter. The ripeness of fruit Take white wines as an example, when you've got tropical fruits, such as mango and pineapple, which we would assume to be very sweet as opposed to lemon—we wouldn't expect lemons to be very sweet. Higher alcohol With all other things being equal, alcohol seems both sweet and bitter. So higher alcohol can make the wine seems sweeter. Oak The vanilla, caramel and baking spice markers [can] make our nose think 'sweet is coming'. When we put it into the mouth while still smelling it, we may think it's sweet, but there's no sugar. [Recent research has looked at how oak can induce sweetness in wine as it ages in the barrel - see below. Ed.] Read more: Why oak ageing can make wines taste sweeter as they mature Sylvia Wu is editor of DecanterChina.com and is visiting California as part of a media trip hosted and funded by the California Wine Institute. Read more at https://www.decanter.com/learn/advice/how-can-dry-wine-taste-sweet-ask-decanter-385476/#0y3kGo3d3fK3oHxg.99

What is a microclimate?

The correct answer is: A small area that possesses unique qualities of soil, weather, sun exposure, water sources, elevation and other factors that distinguish it from surrounding land

Not to be confused with the preservative, this similarly named chemical class is a byproduct of fermentation and can taint wine with rotten-egg odors:

Sulfides

This class of chemical is usually added to wine to prevent spoilage and oxidation, but in high doses, it can cause a burnt-match aroma and bad reactions in asthmatic drinkers:

Sulfites

Which of the following is an ideal condition for grapegrowing?

Sun exposure Warm days, cool nights Dry weather in spring and at harvest

"Syrah" goes by more than one name; Chileans bottle the wine as:

Syrah

This grape is known to ripen earlier than its vineyard peers. In fact, its name derives from the Spanish for "early":

Tempranillo

One of the most famous wine lines in any movie comes during the 1991 classic Silence of the Lambs, when the cannibalistic Hannibal Lecter menaces, "I ate his liver with some fava beans and..."?

The answer is: "a nice Chianti"

Some fortified wines, like Port, are sweet because fermentation is halted before all the grape sugars can be converted to alcohol. How do winemakers achieve this?

The answer is: A neutral spirit is added to the fermentation vat, killing the yeasts.

Which of the following styles is NOT made from Syrah? Fortified wine Sparkling wine Ice wine

The answer is: All these are made

The fungus Botrytis cinerea shrivels grapes, leaving a juice with high sugar concentration. Which variety does NOT benefit from the onset of botrytis?

The answer is: Cabernet Sauvignon

Literally in a class of its own, this estate is the only Premier Cru Superieur in the famous dessert wine region of Sauternes in Bordeaux.

The answer is: Château d'Yquem

After budbreak, young vines are highly sensitive. Which two factors present the greatest risk early in the growing season?

The answer is: Frost and hail

After the grapevine flowers, seeds begin to develop, encased in young grapes for protection. What is this stage of the vine's annual cycle called?

The answer is: Fruit set

In order to achieve low yields, some winegrowers will trim unripe grapes before harvest season, so the vine can better ripen the remaining bunches. What is this technique called?

The answer is: Green harvest

Meryl Streep was nominated for a Best Actress Oscar for her performance in a 2009 movie as which legendary chef, who signed off her TV appearances with a glass of wine in hand?

The answer is: Julia Child

Rot and disease plague wine regions with damp climates and in rainy periods. But which of these developments can actually HELP make certain styles of wine?

The answer is: Noble rot

It was once thought that Syrah originated around the Persian (now Iranian) city of Shiraz, but recent research indicates that the grape is actually indigenous to where?

The answer is: Southeastern France, most likely the Rhône Valley

The lush Syrahs of central Italy infrequently are allowed to carry DOC appellations; instead, they are counted in what colloquial category?

The answer is: Super Tuscan

What is the relationship of the grape Syrah to Petite Sirah?

The answer is: Syrah is a parent of Petite Sirah.

Grafting may also be done on already-planted rootstock for what reason?

The answer is: To switch to a different grape variety in an established vineyard

Excessive levels of acetic acid, a fermentation byproduct, can lead to an unpleasant, vinegary note. What is this fault called?

The answer is: Volatile acidity

Though Madeira benefits from high-temperature aging, excessive heat usually ruins wine, resulting in stewed, burnt flavors. A wine flawed like this is called what?

The correct answer is: "Cooked"

According to the "Barossa Old Vine Charter," what age must a Shiraz vine reach to achieve Ancestor Vine status?

The correct answer is: 125 years

Though it varies depending on grape variety and climate, how long does it take grapes for table wine to reach ripeness after fruit set in the late spring?

The correct answer is: 70 to 140 days

Occasionally insects end up in a wine press, but they are filtered out and usually don't affect a wine's taste. Which vine bug, when distressed, releases an unpleasant chemical that can sometimes taint a wine's flavors?

The correct answer is: Asian lady beetle

What is the name of the 2010 documentary that follows Tool frontman Maynard James Keenan making wine in Arizona under his Caduceus label?

The correct answer is: Blood Into Wine

In the 2008 movie Bottle Shock, Bill Pullman plays the owner of which Napa estate whose Chardonnay won the "Judgment of Paris" 1976 wine competition?

The correct answer is: Chateau Montelena

The usually botrytized dessert wines of Vouvray, Chaume and Quarts-de-Chaume in France's Loire Valley are made from which grape?

The correct answer is: Chenin Blanc

Blues Brother, Ghostbuster, Conehead and now winemaker with projects in California and Canada, who is this original Saturday Night Live cast member?

The correct answer is: Dan Aykroyd

The goal of winegrowing is to achieve ripe grapes with ample but balanced levels of sugar and acidity. Which growing condition does NOT help achieve this? Fertile soils similar to those other crops thrive in Old vines Low yields of fruit Rocky, elemental terrain with little topsoil

The correct answer is: Fertile soils similar to those other crops thrive in

Which filmmaker purchased and revitalized Napa's historic Inglenook Estate in 1975, but only gained the rights to produce wine under the Inglenook label in 2011?

The correct answer is: Francis Ford Coppola

In many fine wine regions, vintners will plants their vines and vine rows as close to each other as possible. Why?

The correct answer is: Grapevines compete for nutrients in the soil and thus develop fewer bunches, in which the grapes get a better concentration of sugar and acidity.

If poor weather early in the growing season affects fruit set, berries on a cluster can develop unevenly, with some reaching full size and ripeness while others remain tiny and seedless. This is known as millerandage or:

The correct answer is: Hens and chicks

Islands became centers of production for sweet, typically fortified wines, because ships often needed to stop for supplies. Which of these is NOT a sweet wine associated with an island? Madeira (Madeira) Marsala (Sicily) Commandaria (Cyprus) Manzanilla Sherry (Sanlúcar de Barrameda)

The correct answer is: Manzanilla Sherry (Sanlúcar de Barrameda)

A sweet, low-alcohol, slightly sparkling (frizzante) wine from Northwestern Italy inspired the fastest-growing wine style in the U.S. in the past two years. What is it?

The correct answer is: Moscato d'Asti

Among the most sought-after single-vineyard Syrahs in the world are a Côte-Rôtie trio released by E. Guigal that collectively go by this lyrical nickname:

The correct answer is: The La La wines

For European grape varieties, the fruit-bearing part of the vine (the scion) is often grafted onto the rootstock of an American vine species to protect against what?

The correct answer is: The aphid phylloxera

What is the likely explanation for the Australian rendering of Syrah as "Shiraz"?

The correct answer is: The viticultural pioneer who brought the grape to Australia knew it as "Scyras" or "Ciras" and the Australian dialect took it from there.

It takes years to ferment and in some vintages packs an incredible 900 grams per liter of residual sugar. What is this sweetest of sweet wines, from Hungary?

The correct answer is: Tokaji Eszencia

Best wines for a barbecue

They can match a multitude of foods, are easy to find, in-expensive, can be chilled yet with enough punch to push through any food that has been above the coals for a length of time. Decanter.com looks at the best wines for a summer barbecue. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/07/BBQ-wine-630x417.jpg BBQ Wine TAGS: Summer is a time to take to the coals, when the sun is shining and the weather is sweet. Friends and family gather al fresco bringing an array of salads, sides and condiments to accompany the classic, yet varied, barbecue choices. Scroll down for wine recommendations Wine plays a central and important part in rounding off the perfect barbecue, but are all too often served incorrectly or with completely the wrong food - you should count yourself lucky if you have escaped holding a plate with a burnt item resembling meat holding a plastic cup of warm Chardonnay. What are classic barbecue (BBQ) wine pairings? Here are some of the top matches for classic barbecue dishes. For ease of use, we've overlooked the uses of marinades and sauces. Steak - Malbec, Syrah/Shiraz, Zinfandel Burgers - Touriga Nacional, Syrah, Zinfandel, and Côtes du Rhone. Sausages - Beer, Malbec, Southern French, Tempranillo Chicken - Warmer climate Chardonnay Pork Chops - Cider, Valpolicella, Barbera, New World Pinot Noir, dry rosé, Riesling Salmon - Rosé Champagne or Cava, New World Pinot Noir, Gamay, dry rosé, New World Riesling, Pinot Gris Halloumi - Sauvignon Blanc, Sémillon, Chenin Blanc, Chablis, Friulano, Verdejo, Assyrtiko, New World Riesling, dry rosé, Prosecco All-rounder wines Of course it would be simply impractical to purchase so many different types of wine. There are some good all-rounders that tick many of the boxes needed for a great barbecue; it can match a multitude of foods, it's easy to find, in-expensive, can be chilled yet with enough punch to push through any food that has been above the white hot coals for a length of time. These include: Malbec New World Pinot Noir Vins de pays whites and reds Dry Rosé New world Riesling Methode Champenoise sparkling See also: 20 Summer wine under £20 Top tips for serving If it's above 20°C, 68°F, outside chill your red wines. Red wines are best at "room temperature" which is between 13-18°C, 55-65°F. Find some recommendations here. A cooler red offset against piping hot, flamed meat, is the only way to serve wine at a barbecue. And avoid plastic cups if possible. Great BBQ wines from Decanter image: https://decanter-prod-aws1-timeincuk-net.s3.eu-west-1.amazonaws.com/media/images/felton-road-block-1-riesling-bannockburn-2017-5a8569aec63dd.jpeg Felton Road, Bannockburn, Block 1 Riesling, 2017 Felton Road, Bannockburn, Block 1 Riesling, 2017 Wow! A delicious Riesling for fans of the off-dry style. Despite 63g/l of residual sugar it is far from cloying, thanks to the searing acidity that perfectly balances the concentrated tropical fruit and weighty palate. This has awesome purity and delicious grippiness, exotic and honeyed with a lengthy lime cordial... POINTS 93 image: https://decanter-prod-aws1-timeincuk-net.s3.eu-west-1.amazonaws.com/media/images/marqus-de-cceres-mc-rioja-2015-5aba564b2ea48.jpeg Marqués de Cáceres, MC, Rioja, Mainland Spain, Spain, 2015 Marqués de Cáceres, MC, Rioja, Mainland Spain, Spain, 2015 A modern style, 100% Tempranillo Rioja from low-yielding vineyard parcels in Rioja Alta and Rioja Alavesa totalling 11ha, with vines aged between 65-90 years old. Following a long maceration of around 30 days, the wine is micro-oxygenated - processes which lend richness and texture. Malo and maturation is in new... POINTS 91 image: https://decanter-prod-aws1-timeincuk-net.s3.eu-west-1.amazonaws.com/media/images/louis-pommery-brut-england-nv-5abca8373145a.jpeg Louis Pommery, Hampshire, Brut England, England Louis Pommery, Hampshire, Brut England, England This is the first English sparkling wine from a Champagne house to hit the market - although it's the result of a collaboration with Hattingley Valley, using their facilities to make the wine from grapes purchased from Hampshire, Essex and Sussex. Pommery expect to be making wine from their own... POINTS 91 image: https://decanter-prod-aws1-timeincuk-net.s3.eu-west-1.amazonaws.com/media/images/bird-in-hand-5ab253dc3e2ee.jpeg Bird In Hand, Adelaide Hills, Sparkling Pinot Noir, 2017 Bird In Hand, Adelaide Hills, Sparkling Pinot Noir, 2017 Pretty, pink and sparkling! This blush-coloured rosé is packed with fresh strawberries and cream notes and a touch of sugar but remains refreshing. With its smart label, this would be a great bottle to have ready to kick off the first day of summer. POINTS 90 image: https://decanter-prod-aws1-timeincuk-net.s3.eu-west-1.amazonaws.com/media/images/amalaya-malbec-tannat-petit-verdot-calchaques-2016-5a5dfa95e2a3c.jpeg Amalaya, Calchaqui Valley, Malbec-Tannat-Petit Verdot, 2016 Amalaya, Calchaqui Valley, Malbec-Tannat-Petit Verdot, 2016 This wonderful label has a knack of translating the breathless altitude, rugged landscape and fierce sun of the Calchaquí Valley into intense yet balanced wines. Tons of roasted dark fruit, with hints of coffee and chocolate. Intense, grounded and long. image: https://www.decanter.com/wine-reviews/assets/img//vivino_powered.jpg POINTS 90 image: https://decanter-prod-aws1-timeincuk-net.s3.eu-west-1.amazonaws.com/media/images/de-martino-gallardia-cinsault-ros-itata-valley-2016-595bb724899b1.jpeg De Martino, Galleria Cinsault Rosé, Itata Valley, 2016 De Martino, Galleria Cinsault Rosé, Itata Valley, 2016 A bold and characterful rosé made from dry-farmed old vine Cinsault by one of Chile's most interesting and innovative producers. Drink with: grilled or barbecued chicken or pork. POINTS 90 image: https://decanter-prod-aws1-timeincuk-net.s3.eu-west-1.amazonaws.com/media/images/chteau-de-castres-tour-de-castres-graves-2013-5ab285b01c144.jpeg Château de Castres, Graves, Tour de Castres, Bordeaux, 2013 Château de Castres, Graves, Tour de Castres, Bordeaux, 2013 This red is great value, with its smoky, woody aromas and moreish red and black fruit and vanilla flavours. Grippy tannins and decent acidity ensure this will stand up to grilled meats. POINTS 90 image: https://decanter-prod-aws1-timeincuk-net.s3.eu-west-1.amazonaws.com/media/images/ned-5ab250b7105ab.jpeg The Ned, Pinot Noir, Marlborough, New Zealand, 2016 The Ned, Pinot Noir, Marlborough, New Zealand, 2016 A crowd-pleasing Pinot Noir that delivers smoky, toasty oak on the nose balanced by red cherry fruits. It has a light body and smooth texture and the aromas are mirrored on the palate with wood influence adding structure and depth. One for roast ham, white meats or even on its... POINTS 89 image: https://decanter-prod-aws1-timeincuk-net.s3.eu-west-1.amazonaws.com/media/images/aldi-exquisite-collection-riesling-clare-valley-2017-5aa0068fb3640.jpeg Aldi, Clare Valley, Exquisite Collection Riesling, 2017 Aldi, Clare Valley, Exquisite Collection Riesling, 2017 A lovely Riesling that has a classic lemon and lime nose which leads into a lip-smacking, tangy palate filled out by some lovely peach and tangerine flavours. Finishes on a dry, limey acidity. POINTS 89 image: https://decanter-prod-aws1-timeincuk-net.s3.eu-west-1.amazonaws.com/media/images/vinya-carles-crianza-priorat-2014-5ab284d845fdd.jpeg Vinya Carles, Crianza, Priorat, Mainland Spain, Spain, 2014 Vinya Carles, Crianza, Priorat, Mainland Spain, Spain, 2014 This intense red from the small, hilly appellation of Priorat is a great buy. Aromas of crushed red berries, iron and a waft of vanilla set the scene for the intense red fruit palate. Fragrant strawberry leads into oaky notes of creamy vanilla, chocolate and sweet cinnamon, balanced by good... POINTS 89 image: https://decanter-prod-aws1-timeincuk-net.s3.eu-west-1.amazonaws.com/media/images/waitrose-cava-brut-in-partnership-with-castillo-perelada-nv-5a745fd0990a2.jpeg Waitrose, Cava, Cava Brut in partnership with Castillo Waitrose, Cava, Cava Brut in partnership with Castillo Crispy, crunchy, very refreshing, pristine Cava, with just the right amount of fruit. Reliable year-in year-out, and from a historic business. A good example of a supermarket own-label delivering value and quality. POINTS 89 image: https://decanter-prod-aws1-timeincuk-net.s3.eu-west-1.amazonaws.com/media/images/aldi-exquisite-collection-touraine-ros-2017-5aaba7b12068a.jpeg Aldi, Touraine, Exquisite Collection Rosé, Loire, 2017 Aldi, Touraine, Exquisite Collection Rosé, Loire, 2017 A rustic wine that will remind you of holidays in the French countryside, this has inviting scents of autumnal mulch and cherry. In the mouth there are flavours of strawberry, cherry and some farmyardy, earthy hints. Enough oomph to stand up to food. POINTS 86 First published in August 2016. Wines have been updated in April 2018. DON'T MISS DECANTER'S NEXT LONDON EVENT Read more at https://www.decanter.com/learn/food/wines-at-a-barbeque-320919/#OrbYir35RLI1YfHg.99

The Best Wine to Drink With Your Favorite Halloween Candy

Trick your celebration out with a wine that's perfectly matched to your candy crush. Whether you crave Snickers, Whoppers, or Starbursts, we've got the best vino pairing and recommendations on great bottles. By CHRIS HUGHES 1 of 8 Photo: TS Photography/Getty Candy Corn + Prosecco Bottles to Try: Bisol Jeio Prosecco, $16 Nino Franco Prosecco Rustico, $18 Take our quiz to find out which Halloween candy matches your personality! How to compete with candy corn's waxy, saccharine spirit? Bubbles. And lots of them. The effervescence in a clean, elegant sparkling wine not only mellows candy corn's over-the-top sweetness—it helps coax out the inherent creaminess in Halloween's most divisive candy. This combo, dare we say, might even convert candy corn's biggest skeptics. Advertisement 2 of 8 Photo: Torbjorn Lagerwall/Getty Snickers + Syrah Bottles to Try: Owen Roe Ex Umbris Syrah, $21 Edmunds St. John, Fenaughty Vineyard Syrah, $32 Take our quiz to find out which Halloween candy matches your personality! There's just something uniquely transcendent about the union of roasted nuts and a deep, rich red. Tack on the vanillin harmony between caramel, nougat, and a gentle dose of oak, and the symbiosis of Snickers and Syrah is pretty much a match made in candy-coated heaven. 3 of 8 Photo: somchaisom/Getty Butterfinger + Chardonnay Bottles to Try: Matthiasson Napa Valley Chardonnay, Linda Vista Vineyard, $29 Domaine Eden Chardonnay, Santa Cruz Mountains, $30 Take our quiz to find out which Halloween candy matches your personality! Despite the thin layer of chocolate, Butterfinger bars are fairly one-dimensional. As the name suggests, it tastes like butterscotch. Pair with a medium-bodied chardonnay that has a streak of fat-cutting acid (read: doesn't OD on oak). Advertisement 4 of 8 Photo: Torbjorn Lagerwall/Getty Nerds + Reisling Bottles to Try: Argyle Nuthouse Riesling, $30 St. Urbans-Hof Estate Riesling QbA, $16 Take our quiz to find out which Halloween candy matches your personality! Tart, tangy, and tooth-achingly sweet, Nerds beg for a wine that can do battle with lots, nay, mountains of sugar. An off-dry Riesling (sorry Spatlese and Auslese rieslings!) is a great foil. Seek one with bright acidity and some mineral edge. Advertisement 5 of 8 Photo: tamara_kulikova/Getty Starburst + Rosé Bottles to Try: Smith Story Pinot Noir Rose, $20 Chateau Trinquevedel Tavel Rose, $17 Take our quiz to find out which Halloween candy matches your personality! Pink wines aren't just for summer. With so many good, inexpensive roses now on the market, it has become as much of a refrigerator staple as sriracha and mustard. Don't believe us, pop the cork on any crisp, refreshing bottle from Provence to Piedmont and watch it tame the amplified fruit flavors of Starburst, Nerds, or Airheads. As if you needed another excuse to raid your kid's Trick or Treat bucket. Advertisement 6 of 8 Photo: flyfloor/Getty Whoppers + Pinot Noir Bottles to Try: Chateau Thivin Cote de Brouilly, $20 Broc Cellars Valdiguie, $24 Take our quiz to find out which Halloween candy matches your personality! Essentially a spherical shot of malt powder, Whoppers are one of the easiest confections to match with wine. Think in terms of the soda fountain favorite and partner with any flavor from the Neapolitan holy trinity (chocolate, vanilla, strawberry). We lean toward the fruitier, strawberry-laden end of the spectrum, hence our preference for a juicy Pinot Noir, Gamay, or even Napa Gamay (aka Valdiguie). Advertisement 7 of 8 Photo: Susanna Blavarg/Getty Almond Joy + Sherry Bottles to Try: Bodega Gutierrez Colosia "Sangre y Trabajadero" Oloroso sherry, $15 Bodegas Grant "La Garrocha" Amontillado sherry, $16 Take our quiz to find out which Halloween candy matches your personality! Think sherry is just for backgammon playing grannies? Think again. Aged fortified wines (Amontillado and Oloroso sherries, for example) develop nutty, whiskey-like notes that are natural companions with a range of desserts—particularly almonds and coconut. Bonus: medium sweet sherries are not only one of the wine world's best values, an open bottle can last for up to two years in your fridge. Advertisement 8 of 8 Photo: Stefano Venturi/Getty Reese's Peanut Butter Cups + Lambrusco Bottles to Try: Venturini Baldini Lambrusco dell'Emilia, $15 Lini 910 "Labrusca" Rosso Lambrusco NV, $16 Take our quiz to find out which Halloween candy matches your personality! When it comes to great culinary tandems, peanut butter and jelly is up there with salt and pepper. So stick with what works and chase those iconic corrugated cups with jelly's boozy surrogate: Lambrusco. Mind you, we're not talking about the fizzy, mass produced bottom-shelf dwellers that gave Lambrusco a bad reputation in the 1980's. No, we're obsessed with Emilia-Romagna's finest, which are bone-dry, yet brimming with notes of violet, raspberry, and yes, Concord grapes.

Why is it important for growers to manage the canopy of leaves on the vine and not just concentrate on the grapes?

Too many leaves create too much shade, preventing grapes from ripening Too few leaves expose grape bunches to heat stress and possible sunburn

What is ullage in wine and should you worry? - ask Decanter Read more at https://www.decanter.com/learn/advice/ullage-in-wine-ask-decanter-383430/#JmvChAcUVxyDbAdM.99

Ullage is generally used to describe the amount headspace between the closure and the liquid inside a wine bottle, but how important is this and what does it mean for the wine? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/01/wine-headspace-630x417.jpg headspace wine Is the 'headspace' on wine a problem? Credit: Penfolds/SDP Media TAGS: Ullage in wine: How important is it? - ask Decanter The ullage, or headspace, is one of the key things that wine buyers should look for, particularly in more mature vintages. Buyers for auction houses, for example, will pay close attention to ullage as part of their assessment of the wine's health. 'It's the best guide you have to the condition of a bottle of wine, especially if you don't know for certain how it's been stored,' said Matt Walls, DWWA regional chair for Rhône. 'The ullage level can give you a few clues about your wine before you have the opportunity to open the bottle,' said Julia Sewell, sommelier at The Fat Duck and judge at DWWA. Find Matt Walls' Rhône 2016 en primeur report on Decanter Premium. Older bottles 'The fill level of a bottle of wine (along with seepage, colour and signs of fraud) is something I always check when buying older bottles,' said Walls. 'If the fill level is low, it suggests that air has been seeping into the bottle, which would cause the wine to oxidise.' 'One must look at it as a marker of how well the wine's been stored, as lower fill levels [in the bottle neck] and resultant seepage usually point to heat exposure and poor storage,' said David Dudley-Jones of Dudley Jones Fine Wines in Decanter magazine 2016. 'It is often the age of the wine that will determine whether ullage is of concern,' said Sewell. 'A bottle naturally evaporates very slowly through the permeable cork, so it is only expected that a 40 year old bottle will be less full than a current vintage of the same wine.' Christie's has a whole page dedicated to the risks of ullage. It says that a bottle of Bordeaux with ullage down at the 'low shoulder' of the bottle - as the curvature from the neck becomes the body of the bottle - is considered 'risky and usually only accepted for sale if wine or label exceptionally rare or interesting'. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/01/ullage.jpg ullage in wine How Christie's assesses ullage risk. Credit: Christie's, 2013. 'Top shoulder' is normal for any claret 15 years or older, while 'mid-shoulder' isn't abnormal for a 30 to 40-year-old wine, says Christie's in guidance published in 2013. Burgundy ullage is measured in centimetres, because of the bottle shape. 'The condition and drinkability of Burgundy is less affected by ullage than its equivalent from Bordeaux,' says Christie's, adding that ullage of up to 7cm is relatively normal in 30-year-old Burgundy. See also: Inside the Penfolds' recorking clinic Serving wines 'I'd usually discuss with the guest if the level looks particularly low, and suggest that it would be best to open and taste the wine before passing a final judgement,' said Sewell. 'In a restaurant setting, it's a risk that's worth taking, because we are happy to open another bottle if the first is not right.' Walls' buying advice 'If the fill level is much below the bottom of the neck of a Bordeaux bottle, I'd think twice before buying it,' he said, echoing the Christie's analysis above. 'Burgundy bottles are a little harder to gauge due to their gradually tapering shape.' 'If I'm buying an expensive older bottle of wine in a shop (10 years old or more), sometimes I'll line up all the available bottles and choose the bottle with the highest fill, just to be safe.' But remember, this is not a foolproof method. 'It's not a totally reliable measure of condition however; you do sometimes come across old bottles with a very low fill that have remained in good nick,' said Walls. 'Like most aspects of a wine, the clues can only be confirmed once the wine is tasted, but it's certainly a help in anticipating the condition,' said Sewell. Got a question for Decanter's experts? Email us: [email protected] or on social media with #askDecanter. More wine questions answered here Read more at https://www.decanter.com/learn/advice/ullage-in-wine-ask-decanter-383430/#JmvChAcUVxyDbAdM.99

Posted December 21, 2007 This ripe and structured red has a solid core of black currant and black cherry fruit wound with grilled thyme, sage, black olive and mineral notes. It all lingers on in the long, solid finish.

Varietal For once, we might be better off by first looking at each grape variety's body (or weight) rather than jumping straight to individual characteristics. Our tasting note reads like a medium-bodied wine: it's neither elegant and light nor powerful and concentrated. This helps us quickly eliminate Tannat and Pinot Noir. Tannat, whose name alludes to its high concentration of tannins, produces some of the most full-bodied red wines. Pinot Noir, with its thin and delicate skin, is quite the opposite and produces light, elegant reds. Merlot, however, is the quintessential medium-bodied varietal, so now we'll look further into individual characteristics. With Merlot, we should expect lots of juicy fruit, especially plum and blackberry, which we're missing. The herbal notes are also out of character, so we can eliminate Merlot. Tempranillo is another medium-bodied varietal, and it can have herbal, earthy characteristics. It can also have berry and cherry notes, but rarely does it feature something as distinct as currants. Cabernet Franc, on the other hand, does, which is a characteristic it shares with its genetic offspring, Cabernet Sauvignon. But unlike Cabernet Sauvignon, Cab Franc is also known to display a distinctive herbaceous quality. This wine is a Cabernet Franc. Country Spain grows some Cabernet Franc, but it's not enough to be considered a serious producer. The other four choices all grow Cabernet Franc in larger amounts. We can group California, South Africa and Washington as the New World wine regions, and France as our sole Old World counterpart. In general, New World regions have warmer, sunnier climates and produce riper and richer wines. While our wine does have ripe fruit characteristics, they are balanced with the herbaceous and mineral notes. This Cabernet Franc is from France. Age For most varietals, notes like "grilled thyme," "sage" and "black olive" are an indication of bottle aging. But as we learned above, these are naturally found in Cabernet Franc. We're also told that the wine is "ripe" and "structured," revealing that it is fresh and probably has only been recently bottled. So, we can settle on the youngest of our choices. This Cabernet Franc is from the 2005 vintage, making it just 2 years old. Appellation We have two appellations from France to consider, and both of them are located in the Loire Valley. Sancerre, one of the Loire's most famous white wine appellations, also produces reds. However, they are made entirely from Pinot Noir. Chinon, located in the Touraine district, is famous for its red wines produced from Cabernet Franc. The best examples have a solid core of currant and berry fruit, and they display the herbaceous notes and minerality we see above. This 2005 Cabernet Franc is from the Chinon appellation of France. Wine This is the Chinon Beaumont 2005 from Catherine & Pierre Bréton, which was rated 91 points in our Nov. 30, 2007, issue. It retails for $21, and 200 cases were imported into the United States. For more information on the wines of the Loire Valley, see James Molesworth's Loire tasting report in our June 15, 2007, issue.

Posted December 06, 2007 Offers a stunning array of blue and black fruit—blackberry, boysenberry, blueberry and currant—that is pure, driven and refined, with licorice, sweet spice, vanilla, mineral and sanguine notes flittering throughout. Despite its concentration, this is remarkably elegant, with superb length and a seamless finish.

Varietal Here's a tasting note that sounds good enough to eat, but can you unravel its clues and unmask the mystery wine? Let's start with Sangiovese. Some telltale characteristics of this grape are pronounced acidity, cherry flavor and, sometimes, an aromatic or floral note. Although Sangiovese from warmer climates or those that see some time in oak may show some of the characteristics of our wine, we would still expect to see one or more of Sangiovese's telltales. Next let's consider Tempranillo. Like Sangiovese, this grape typically shows good acidity, and its signature fruit flavor is cherry, neither of which we see here. And Tempranillo is most typically accented by coffee, mocha, tobacco or cigar box flavors--also missing. Doesn't sound like our wine. Some of you may have guessed Zinfandel, drawn in by all the berry fruit and spice character found in our wine. But structurally, the elegant style and refinement of our wine isn't a good fit for most Zins you find out there. Plus, mineral and sanguine notes are rare for Zin, even in top-quality bottlings. This leaves us with Cabernet Sauvignon and Syrah, a tough call given this tasting note. We see Cabernet's signature currant fruit character, and although the blackberry, boysenberry and blueberry fruit is less likely they're definitely still possible. The reverse is true for Syrah: Blackberry, boysenberry and blueberry fruit are all a good match, and currant is less likely, yet possible. Looking at the next part of the note: licorice, sweet spice, vanilla and mineral. All of these descriptors work for either wine. It's the final descriptor, sanguine, that should point you to Syrah. Sanguine denotes a hint of fresh blood, similar to that of high-quality raw meat. It's often associated with Syrah, but it's rarely used to express Cabernet. Tobacco or cedar box would be more likely secondary descriptors for Cab. Finally, considering our wine's style, the elegance and seamless finish are best matched to Syrah, while Cabernet's typically show more power. This is a Syrah. Country Looking at our list, both Portugal and Spain are quickly eliminated. There are estates in both countries producing good-quality Syrah, but only a few. The vast majority of vineyards in these two countries are dedicated to other red grapes. For the most part, this is also true of Italy. The country is probably best known for its Sangioveses from Tuscany, but there are many other wine regions in Italy producing wines from a wide variety of grapes. However, most of the regions focus on Italian varietals, Nebbiolos from Piedmont's Barolo region or Montepulcianos from the Abruzzi region, for example. Only a small percentage of Italian producers use Syrah, and when they do it's most frequently found as the smaller portion of a blended wine. So we look to the final countries on the list. Between France and South Africa, most people would probably jump to France for Syrah--the grape of choice in the great Northern Rhône Valley appellations of Côte-Rôtie, Cornas and others. But double-checking that hypothesis, we see an abundance of fruit in our tasting note. Rhône Valley wines can certainly show concentrated fruit flavors, but they don't usually dominate a tasting note, and we would expect the mineral and sanguine notes to be less "flittering," and more pronounced. Peeking ahead to our appellation list we find that the only French appellation listed is the Cabernet-based St.-Julien, in the Bordeaux region, leaving us with South Africa. This Syrah is from South Africa. Age The fruit-driven profile described in our tasting note clearly speaks to a younger wine. No secondary aromas or flavors have appeared as yet, and we can easily rule out the two oldest age ranges. Considering the two remaining age ranges, it's unlikely we'd see so much fresh fruit from a wine that is four or five years old. It's possible it's three years old, but that would make it from the 2004 vintage. 2004 was a challenging year marked by a cool growing season with spikes of heat, and one that is unlikely to have resulted in the elegant and balanced wine we have here. Our wine is from either the 2005 or 2006 vintage. The sweet spice and vanilla notes suggest some oak aging, so best to go with the older of the two: 2005. This South African Syrah is from the 2005 vintage, making it two years old. Appellation Here's a chance to take a closer look at two South African appellations, or "Wine of Origins" (W.O.s), as they are known. The first, Swartland, is a sunny region north of Cape Town that produces both reds and whites. But it is better-known for the reds, particularly from Pinotage or Syrah. On the other hand, Walker Bay enjoys a cooler, maritime climate, in an area just southeast of Cape Town. Walker Bay is best known for Chardonnay and Pinot Noir. This Syrah is from the Swartland W.O. Wine It's the Sadie Family Columella Swartland 2005, reviewed at 95 points in our Aug. 31 issue. This is first and only (so far) South African wine to receive a classic score (95-100 points) on Wine Spectator's 100-point scale. 670 cases were made and the wine blends 80 percent Syrah with 20 percent Mourvèdre. For more information on the wines of South Africa, see James Molesworth's annual South Africa tasting report.

Posted January 17, 2008 Offers a wide range of vivid purple and black fruit flavors with a piercing intensity, as notes of violet and iron race alongside the exotic plum cake, blueberry and black currant. Packed, but the structure is dominant for now, with loam and iron notes clamping down on the finish.

Varietal Here's a wine that sounds like a powerhouse, but what could it be? To begin with we can cross Tempranillo off the list. Plum cake might work for this grape, but instead of purple and black fruit we would expect cherry, vanilla and tobacco, Tempranillo's signature flavors. The purple and black fruit descriptors could very well be applied to a Shiraz, as could the violet and iron notes. But these characteristics are typically jammier in Shiraz, which we see no indication of, and there's no hint of the grape's typical olive note. So we move on. The black currant of our wine suggests a Cabernet Sauvignon, but the violet and plum cake notes seem less likely. And we'd expect some of Cab's other telltale flavors such as cedar, cigar box or bell pepper. So we can cross it off the list. This leaves us with two strong candidates: Malbec and Merlot. Both grapes are bottled individually and as a part of a blend. And certain flavor descriptors in our note make a strong argument for each varietal; for example the purple and black fruit flavors for Malbec and the plum cake for Merlot. But in the end, we're missing any mention of Merlot's plush texture, and all things considered, Malbec is a better option. High quality Malbec shows an abundance of dark berry fruits, such as blueberry and black currant, and often a mocha or loam note. And the best versions combine fresh acidity with a big structure. This is a Malbec. Country We can easily narrow our search here, as Malbec is only grown in very small amounts in Australia, California and Spain. This leaves either Argentina or France. In France, Malbec takes center stage in wines from Cahors, an appellation in southwestern France. But it's also grown in the Loire Valley, where it's known as Côt, and used as a blending grape in Bordeaux, where it sometimes goes by another alias — Pressac. Malbec came to Argentina with French immigrants in the 1800s. It is now the country's premier grape, producing bottlings from everyday drinking wines to polished versions that will age for many years. Young Malbecs from France can be quite structured, almost austere at times, and their fruit profiles lean more towards red and blue fruit flavors then blue and black fruits. On the other hand, Malbecs from Argentina combine structure with a generous dose of fruit, typically the blue (or purple) and black fruits we see here. This Malbec is from Argentina. Age Our wine's age is relatively easy to decipher, this time. With all the explosive fruit in our note we can assume it's young, and the "dominant" structure points us to the younger age brackets (1 — 2 years old and 3 — 5 years old). But such a powerful wine clearly spent some time aging in oak, so the youngest age bracket is unlikely. This Malbec is from the 2005 vintage, making it three years old. Appellation We've already eliminated those appellations that are not in Argentina, leaving us with Mendoza and Patagonia, both of which grow Malbec. Both regions have hot and dry climates, yet each produces wines with distinctive characteristics. Mendoza's long growing season promotes a richness and purity of fruit, and often a loamy note that expresses the area's subsoil. In Patagonia, the wines are usually more fruit forward, not quite as refined. And Patagonian Malbecs are more likely to show a hint of graphite, instead of the loam we see here. This wine is from Mendoza. Wine As I'm off to Buenos Aires in a couple of weeks, a Malbec was the obvious choice for this week's What Am I Tasting. The Achával-Ferrer Finca Mirador Mendoza 2005 is a personal favorite, and we rated it 93 points in our Oct. 15, 2007, issue. It retails for $112 and 577 cases were made. Finca Mirardor is a small vineyard of old-vine Malbec, and the 2005 vintage is the first bottling since 2001 (due to hail damage). For more information on Malbec from Argentina, see James Molesworth's Argentina tasting report in the Dec. 15, 2007 issue. —Alison Napjus, tasting coordinator

Posted January 31, 2008 Aromas of peach stone, light honey and lemon. Full-bodied, with mineral, white pepper, flint and ripe peach. Long and flavorful. This is a crisp, superclean wine, with loads of character and finesse.

Varietal The clean, distinct fruit and mineral character here should make this first step in our investigation easy enough. Let's see. A Chardonnay with flint and white pepper would be a rare bird indeed, so we can press on straight away to Austria's staple grape, Grüner Veltliner. The flint and pepper notes are good for Grüner, as is the peach, but we're missing the grape's signature lentil note. The crisp palate coupled with peach stone and dry mineral character gives Riesling a good chance. And the ripe peach flavors with a hint of honey might have us dreaming of a pleasant, just off-dry Riesling from Alsace. But the uncharacteristic white pepper note shatters that dream, and we have to move on. We can immediately eliminate Sauvignon Blanc, the staple grape of France's Loire appellations, Sancerre and Pouilly-Fumé. Nothing really fits here—we see none of Sauvignon's hallmark grassy, herbal character and again, the pepper note in particular is wrong. This leaves Tocai. The peach character, with light honey, flint and even peppery notes are all a match. This is a Tocai. Country The name Tocai sounds familiar to any wine lover, but we have to be careful not to get confused between territory and grape variety. Our eyes may have stopped on Hungary, where Tokay is a region that makes fabulous sweet wines. But this area's Tokay Aszú are made from local grapes, such as Zéta, Furmint and Hárslevelü. And scanning ahead to the appellations list we see Alsace, which might also bring "tokay" to mind. On occasion in Alsace Pinot Gris used to be marketed as Tokay Pinot Gris, but it has no relation to the Tocai grape. In fact, the only instance of the name Tocai referring to an actual grape variety is Italy's Tocai Friulano. This is an Italian Tocai Friulano. Age The freshness of the fruit and minerals are pointers to a young wine, on the market and ready to drink. In this case, the likeliest vintages are 2005 and 2006, as a currently available Tocai Friulano from the 2004 vintage would probably be riserva-style, with a notable oak note from aging in barrels. Both 2005 and 2006 were good vintages for whites all over Italy, but for different reasons. In general, the cool end-of-season weather in 2005 produced crisp, fresh whites with more marked acidity than the 2006 vintage. In 2006 the grapes finished ripening in warm, sunny weather, and they are generally rounder, with richer fruit character, like our wine. This Tocai Friulano is from the 2006 vintage, making it 1 to 2 years old. Appellation We know we are in Italy, so we only have one choice here. Collio is located in Italy's northeastern corner on the border with Slovenia, and is one of the mainly white-producing appellations in the Friuli region. The region makes some of the best whites in Italy, including the ever-popular Pinot Grigios and Tocais. Whereas you will find Pinot Grigios from many of Italy's regions, Tocai remains largely native to Friuli, as its name suggests. Unfortunately for producers here, under a European Union ruling in 2005, the 2006 vintage may be the last vintage in which the name Tocai Friulano can be used. The name is set to be shortened to "Friulano," to avoid confusion with Hungarian Tokay. (For further information on Tocai Friulano and the controversy surrounding it's name, see WineSpectator.com's recent news story, "Italy's Friuli Region Loses Tocai Name.") This Italian Tocai is from the Collio appellation in Italy's Friuli region. Wine It's the Schiopetto Tocai Friulano Collio 2006, which earned 92 points in our Jan. 31 — Feb. 29, 2008, issue. There were 3,775 cases made. The late Mario Schiopetto, who founded the estate in 1967, shocked his peers with his then-revolutionary methods, including hyperoxygenation of the must and natural yeast propagation for fermentation. These techniques help to create pure whites with true fruit character, an aim that is shared by his offspring who currently run the estate, Carlo, Giorgio and Mariangela.

Posted January 04, 2008 A deep, vinous style, with understated power and grace. The lemon verbena, toast and honey aromas and flavors are propelled by the well-integrated structure and fine bubbles. There's just a hint of greenness, marking its youthful impetuosity. Has great length.

Varietal This week's wine is perhaps difficult to decipher, but a special one nonetheless. I'll also let you in on a little clue to the answer: You should note that this wine contains bubbles! Let's start with Pinot Noir, a versatile grape, and when produced in a bubbly style it typically shows light berry flavors of cherry, strawberry or raspberry. We can quickly cross Pinot off our list, as our tasting note is missing these characteristics. Another grape that doesn't fit the bill is Shiraz, the specifically Australian name for the grape also known as Syrah. A sparkling Shiraz will usually show some tannins, caused when the grape juice comes in contact with the skins. These tannins add structure to the wine, and while our wine does show well-integrated structure, it is lacking the more pronounced tannins and the dark fruit flavors normally associated with Shiraz. Next, we can consider Muscat, a grape that is typically vinified into an off-dry sparkler. It shows telltale floral and perfumed aromas, along with distinctive spice flavor. This just doesn't seem like a good fit here. Finally, we're left with Chardonnay and Macabeo, two grapes at opposite ends of the wine spectrum. Chardonnay produces full-bodied sparklers, while bubbly from Macabeo is usually lighter-bodied in style and displays simpler flavors of citrus or apple. Macabeo is almost always blended with other grapes, while Chardonnay can be blended or stand alone. Our tasting note definitely describes a powerful sparkling wine, full of flavor and body, easily eliminating Macabeo. This wine is a Chardonnay. Country Knowing this is a sparkling Chardonnay-based wine, we can quickly eliminate Italy, as the Italians typically prefer native grapes for their sparklers. Next we can cross off Australia and Spain. Chardonnay is sometimes blended in bubblies from these countries, but they seldom take on the power and flavor elements described in our note. California and France are two of the most prominent sparkling-wine producing areas, each having their own specific styles. Some Champagne producers such as Moët & Chandon and Louis Roederer have actually added a California division to their Champagne lines (Domaine Chandon and Roederer Estate, respectively), further enhancing their reach on the market demand for bubbly. French sparkling wines, more specifically wines made using the méthode Champenoise (a method for sparkling-wine production first developed in the Champagne region of France), are a benchmark for all other wine regions to follow. California has followed on France's heels, but its sparkling wines are usually more fruit-forward, with lower acidity, and they rarely exhibit the elegance and style of a top French bubbly. The balance of power and grace along with the well-integrated structure and great length of our wine all cry out France. This wine is from France. Age Here we have a sparkling wine displaying a hint of greenness that indicates youth, but also the secondary toast and honey notes associated with older wines. How can this be? Well, some sparkling French wines can be aged (sometimes for decades) before being released, all the while maintaining their freshness. Our wine's toasty character hints at some aging in oak, as does the well-integrated structure and the great length. Considering these factors, we can eliminate the younger age brackets and jump to a wine 10 years old or more. This wine is from the 1996 vintage, making it more than 10 years old. Appellation In France we're left with two choices, Crémant de Bourgogne and Champagne. Crémant de Bourgogne is the generic term for sparkling wines coming from the area of Burgundy, and all the region's different grape varieties are allowed in production. While Chardonnay usually makes up the entire blend, small amounts of Pinot Noir and Gamay may be included. The appellation even allows a small percentage of rosé wine, or wine that has briefly been in contact with red grape skins. But stylistically, our note's classic Chardonnay flavor descriptors of toast and honey, along with the well-integrated structure and texture of fine bubbles, all suggest Champagne and the area's traditional méthode Champenoise production method. And understated power and grace is unlikely from typically straightforward Crémant de Bourgognes. This wine is from the Champagne appellation. Wine It's the Salon Brut Blanc de Blancs Champagne Le Mesnil 1996, which was rated 95 points in our Dec. 31, 2007, issue. It retails for $350, and 840 cases were imported into the United States. For more information, see Bruce Sanderson's annual Champagne tasting report in the Dec. 31, 2007, issue.

It is common in the Northern Rhône appellation of Côte-Rôtie, as well as throughout Australia, to coferment Syrah with small amounts of which white grape variety?

Viognier

Why are vibrations harmful to wine? - Ask Decanter Read more at https://www.decanter.com/learn/advice/why-are-vibrations-wine-harmful-394264/#J1yZwyvEguxrq5Hx.99

We are told to keep wine away from vibrations when storing it, buy why is this? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/05/vibrations-wine-630x417.png vibrations wine TAGS: Why are vibrations harmful to wine? Alan Godfrey, via email, asks: We are encouraged to store wines horizontally in a cool cellar with a constant temperature of 10°C, that boasts good humidity and is 'free from vibration'. How does vibration spoil a wine if the other required storage elements are present? Andy Howard MW replies: Correct storage of wine (particularly fine wines) is important, with the dangers of high temperatures, excessive variation in temperature, low humidity and strong light being obvious things to avoid. Vibration is also a danger, but the science behind this is less easy to understand. How to choose where to store wine A 2008 study noted that excessive vibration results in a number of undesirable issues. Vibration can disturb sediment present in the bottle, but it also causes complex chemical reactions which are less visible. Vibration (and the resulting increased kinetic energy in the bottle) leads to a decrease in tartaric and succinic acids, causing a reduction in esters, which dulls flavours. Vibration also increases the amount of propanol in a wine (reducing aromatics), raises isoamyl alcohol (accentuating acetone notes) and results in a higher refractive index, which makes a wine taste sweeter. The 2008 study referred to here was published in the Journal of Food Composition and Analysis. The article was entitled: 'Effect of vibration and storage on some physico-chemical properties of a commercial red wine'. Decanter magazine's July 2018 issue will be on general sale from 6 June. Subscribe to Decanter More wine questions answered here Got a question for us? Email us at [email protected] Read more at https://www.decanter.com/learn/advice/why-are-vibrations-wine-harmful-394264/#J1yZwyvEguxrq5Hx.99

What to do if your wine cork breaks or crumbles - ask Decanter Read more at https://www.decanter.com/learn/advice/what-to-do-if-your-wine-cork-breaks-or-crumbles-ask-decanter-385980/#XX8OCFA2Pxyy1cAS.99

We've all been there - a cork has started to crumble away in your bottle of wine. But what should you do next, and can you drink the wine? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/03/wine-corks-break-630x417.jpg wine cork breaks What should you do if your wine cork breaks? Credit: Cath Lowe/ Decanter TAGS: What to do if your wine cork breaks or crumbles - ask Decanter 'If a cork disintegrates and falls back into the bottle, the simplest solution is to filter the wine through a fine mesh - either cheesecloth or a sieve, depending on how small the pieces of cork are,' said Julia Sewell, previously sommelier at The Fat Duck and now working for Noble Rot. 'It's important to consider the age of the wine and the speed at which you will drink it.' 'The filtration process can speed up the oxidation of a very old wine and it may be better to filter such a wine directly into the glass, rather than decanting it first.' Can you still drink the wine? In most cases the wine will still be fine to drink, as it should have still maintained a seal on the bottle. 'There is not a universal rule, but our experience says that the wine maintains the quality for being served,' said Guillermo Cruz, head sommelier at Mugaritz. 'But at Mugaritz, we would always explain that the cork has crumbled when we serve the wine.' Occasionally a crumbling cork may mean that the quality has been compromised, but 'it's best to reserve judgement until you have tasted the wine,' said Sewell. 'Some of best bottle of wines I have tasted have had the worst cork condition,' said Clement Robert MS, head sommelier and wine buyer at 28-50 wine bars. See also: Double decanting: When should you do it? - ask Decanter How can you prevent it crumbling? 'If you're in the habit of opening older bottles of wine, it's best to invest in a two-prong wine opener, which can save you a lot of time dealing with fragile corks,' said Sewell. 'However, some corks just won't keep their integrity, no matter how careful you are.' Robert MS agreed. 'It is much easier to extract the cork by pulling it from the sides with the prongs, rather that from the middle with the screw.' 'If you don't have a two-prong bottle opener, then try again very slowly with your screw-pull, pulling very slowly.' And what if the cork breaks in the bottle? This will be less likely to happen if using the right opener, and you can try using a two prong one with a regular one to get the cork out, recommended Sewell. 'Try using the sharp end of the corkscrew in the cork and try to remove it - but it has to be done really carefully, ' said Cruz. 'However, the simplest solution - if you are unable to remove the broken half of the cork - is to push the cork all the way into the wine and serve as normal,' said Sewell. Read more at https://www.decanter.com/learn/advice/what-to-do-if-your-wine-cork-breaks-or-crumbles-ask-decanter-385980/#XX8OCFA2Pxyy1cAS.99

What are tannins? - ask Decanter

What are tasters referring to when they assess tannins? And why are they important? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2010/11/Tannins-630x417.jpg tannins What are tannins in wine? Credit: Stephen Howse/ Decanter TAGS: What are tannins? - ask Decanter Tannins are a group of compounds found naturally in grape skins. They can also be found in black tea and traces in some berries. They contribute importantly to the structure and ageing potential of red wines. 'They may be flavourless and odourless, but tannins are one of the key constituents in red wine,' said Matt Walls, regional chair for the Rhône at the DWWA. 'In grapes, these compounds are found primarily in the skins, seeds and stems, so they tend to be more prevalent in reds.' See also: Tasting notes decoded Structure and texture 'Tannins are responsible for providing red wine with most of its texture and physical impact in the mouth - more specifically, they produce feelings of astringency and bitterness, which can be pleasing in small amounts,' said Walls. 'Over time, tannins can change in the way they feel, often becoming softer and less astringent - this is one of the key reasons wines we age certain types of wines before drinking them.' When tasting wine, you will often feel the presence of tannins on the gums of your teeth. See also: What is the tannin scale? - ask Decanter Tasting en primeur Decanter's Bordeaux correspondent Jane Anson notes that when tasting wines en primeur, you are looking for 'the amount of tannin in the wine, for structure', alongside other elements such as acidity and fruit - which will indicate the quality and ageing potential of a wine. When tasting young wines en primeur, the tannins will feel quite harsh and prominent, as they have not had time to age and soften over time. See more wine questions here Read more at https://www.decanter.com/learn/tannin-45807/#3awrAJClCYLCYPum.99

How to prepare your palate for wine tasting - ask Decanter Read more at https://www.decanter.com/learn/prepare-palate-wine-tasting-ask-decanter-398982/#dqYVP0ixk2YgrVD2.99

What are the things to do - or avoid - before a day of tasting wine? We ask the experts... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/08/066_DecanterFWE_SpainPortugal_Feb18_9268-630x417.png palate wine Wine tasting at a Decanter Fine Wine Encounter. Credit: Cath Lowe/ Decanter TAGS: How to prepare your palate for wine tasting - ask Decanter Avoid strong flavaours like coffee and tobacco Taste before meals if possible Drink plenty of water Think about the order of wines A full day of wine tasting can be quite a challenge on your palate, and it can get fatigued. You also don't want other flavours influencing how you taste the wine. 'Don't drink coffee just before a tasting or anything that would affect your palate, such as toothpaste or tobacco,' John Stimpfig, Decanter's content director. 'I try to drink coffee early and have then one hour before tasting to clear the palate,' said Paz Levinson, executive head sommelier at Maison Pic and DWWA regional chair for Argentina and South America. 'Before tasting exams, I try to avoid any coffee at all and I taste white wine, which is high in acidity, to calibrate my palate before the tasting.' 'Then during tasting, I try to drink as much water as I can .' See also: Etiquette at a wine tasting - ask Decanter 'Don't taste straight after lunch. Your palate is generally more attuned before a meal rather than after it,' said Stimpfig. 'But don't taste on a completely empty stomach.' Order of wines If you're tasting different styles of wine, some argue that the order in which you taste the wines can help. However, there is debate about this. Some believe that beginning with lighter styles of white wines is the best approach. Others argue that it may be better to start with your red wines, and then move on to the more acidic white wines later, which will wake the palate up. Heavy, tannic reds are more likely to tire out your palate quicker. 'Another key thing is to taste dry to sweet, as sugar coats the palate and can make dry wines taste sharp or bitter,' said Andy Howard MW. Read more at https://www.decanter.com/learn/prepare-palate-wine-tasting-ask-decanter-398982/#dqYVP0ixk2YgrVD2.99

Does a 'field blend' affect taste? - ask Decanter Read more at https://www.decanter.com/learn/advice/can-blending-affect-taste-ask-decanter-387394/#ekDWjT5WOisT5QFP.99

What is a field blend, and how does it impact the taste of your wine...? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/04/field-blend-630x417.jpg field blend Does it change the taste? Credit: Nina Assam/ Decanter TAGS: Does a 'field blend' affect taste? - ask Decanter Geoff Grady, London W8 asks: Do you get the same result (in terms of taste, complexity, integration etc) in a wine made from a field blend as one produced either by co-fermentation or from blending base wines? Dirceu Vianna Junior MW replies: I recall a blending session at Bordeaux University years ago with the late Denis Dubourdieu, which left no doubt that, when skilfully done, the blending of base wines gives the finished wine another dimension (more than the sum of its parts), including better texture and added complexity - though it is often possible to pick out the characters of an individual variety. See also: Understanding wine blends - the basics Co-fermentation, in simple terms, is the practice of fermenting two or more grape varieties together. In my experience, it results in wines that are better integrated and enriched in texture much earlier in their life. A field blend is similar to co-fermentation in terms of the winemaking process, although the grapes themselves originate from the same parcel of vineyard. The wines tend to express their sense of place beautifully, as well as showing better integration and more complexity than if it were a varietal wine from the same vineyard. If you wish to experience this yourself, try comparing two reds from Quinta do Crasto in Portugal's Douro region from the same vintage: Maria Teresa 2013 (£115 a bottle from Great Western Wine - pricey but worth it), which is a field blend from vines more than 100 years old, with the winery's Douro Superior 2013 (£14.95 from Great Western Wine), made from the blending of base wines from different vineyards. Dirceu Vianna Junior MW is a wine consultant, educator, author and judge. This question first appeared in the May 2018 issue of Decanter magazine, subscribe to Decanter here. To get your question answered, email us: [email protected] or on social media with #askDecanter More wine questions answered here Read more at https://www.decanter.com/learn/advice/can-blending-affect-taste-ask-decanter-387394/#ekDWjT5WOisT5QFP.99

Open-top fermentation - ask Decanter?

What is open-top fermentation? And what are the benefits? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/05/open-top-fermentation-630x417.jpg open top fermentation What are the benefits of open top fermentation? Credit: Per Karlsson, BKWine 2 / Alamy Stock Photo TAGS: Open-top fermentation - ask Decanter? Ben Carpenter, Edinburgh asks: What are the benefits of using an open-top fermenter in the winemaking process? Alistair Cooper MW replies: During the early stages of fermentation, open-top fermenters allow for increased oxygen contact which can help the yeast build a strong population. This can help prevent what is known as 'stuck ferments' - when the yeasts become dormant before fermentation has finished. Open-top fermenters also allow easy access to the cap (the grape skins that rise to the top) and allows them to be punched down into the fermenting must easily. The heat generated during fermentation can easily escape the vessel, and an open-top can help better manage the fermentation temperatures. See also: What is whole bunch fermentation? Likewise, ethanol can also escape in the absence of a lid, which may be desirable or not, depending on the winemaker. Open-top fermentations are only practical for relatively small volumes of wine, and are mainly used for red wines (or orange wines), as white wines tend to be fermented in the absence of grape skins. Great care is also needed with open-top vessels as too much oxygen exposure may allow bacterial spoilage to enter the fermenting must. Alistair Cooper MW is a broadcaster and writer and regular Decanter contributor. This question first appeared in the June 2018 issue of Decanter magazine, subscribe to Decanter here. See more wine questions here. Read more at https://www.decanter.com/learn/advice/open-top-fermentation-ask-decanter-389236/#YiSj2LlbpsyE8Xqr.99

How much of a fortified wine is spirit - ask Decanter

What is the spirit level of the finished product...? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/04/spirit-levels-wine-630x417.jpg fortified wine spirit How much of the finished product is spirit? TAGS: How much of a fortified wine is spirit? Charles Cook, London asks: How much of the finished product is spirit (as opposed to the actual wine) in fortified wines? Sally Easton replies: When making fortified wine - such as Port, Sherry or vin doux naturel (VDN) - wine is 'fortified' with spirit. In Sherry, Madeira, VDNs and Australia's Rutherglen Muscats and Topaques, no flavour from the spirit is wanted in the wine, so highly rectified, neutral, grape spirit of about 95% alcohol by volume is used (rectification is the process of repeated distillation to remove flavour compounds). This is especially important in fortified wines that extol the characters of the grape variety, such as the Muscat-based VDNs of the Rhône, Languedoc and Roussillon. Here, about 10% of the finished wine comprises spirit. Port is the exception to this highly rectified rule. An integral part of Port's constitution is the complex, spirit-derived notes that come from fortifying with grape spirit at 77% abv. In Port, about 20% of the finished product comprises spirit. Whatever the level of rectification, in all fortified wines, the quality level of the spirit used plays an important role in the overall quality of the finished wine. Sally Easton MW is author of Vines and Vinification (WSET, £25) This question first appeared in the May 2018 issue of Decanter magazine, subscribe to Decanter here. To get your question answered, email us: [email protected] or on social media with #askDecanter More wine questions answered here Read more at https://www.decanter.com/learn/advice/spirit-level-in-fortified-wine-spirit-ask-decanter-387412/#ZTy8OszVyO08IHk4.99

What is carbonic maceration? Ask Decanter

What kind of flavours does it produce in a wine...? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2010/07/Carbonic-maceration-630x417.png Carbonic maceration Fermenting whole bunches in Beaujolais. Credit: Per Karlsson, BKWine 2 / Alamy Stock Photo TAGS: Carbonic maceration is a form of whole bunch fermentation, when whole bunches of uncrushed grapes are used in fermentation of red wines. It is most commonly associated with the Gamay grape and Beaujolais wines, although not exclusively. Some key flavours associated with carbonic maceration would be: Bubble gum Kirsch Banana Strawberry How it works Whole bunches of grapes are placed in vats, which are then sealed and filled with CO2 to remove the oxygen. This triggers a process within the grapes known as intracellular fermentation. Once alcohol levels reach around 2% abv, the grape skins split and release their juice. Carbonic maceration extracts some colour from the grapes but little tannin, generally creating red wines that are light in colour, low in tannin and which have a soft, fruity wines character. Wines made in this style include Beaujolais Nouveau and are often best when drunk young and sometimes even lightly chilled. According to Decanter's tasting notes decoded, 'In these processes, esters such as ethyl cinnamate are produced in higher quantities than normal, lending flavours such as raspberry, strawberry, and bubblegum.' What is semi-carbonic maceration? Semi-carbonic maceration is a similar method of production, but does not include filling the vats with CO2. Instead, when the vat is filled with the whole bunches, the weight of the grapes on the top crushes the ones below, releasing the juice. Yeast ferments the fruit and releases CO2, kick-starting carbonic maceration in the remaining un-burst grapes. Some winemakers use this method to obtain a fresher fruit character in their wines. Both of these methods only create a small amount of alcohol, so once it is completed, the grapes are pressed off the skins and yeast completes the fermentation process. Whole bunch fermentation It isn't just Beaujolais producers who have been re-exploring this method. Pinot growers in Australia and Burgundy, for example, are also proponents of fermenting at least a portion of their vintage using whole bunches. However, 'Beaujolais can certainly claim to be the spiritual home of whole-bunch fermentation,' said Simon Woolf in the February 2017 issue of Decanter magazine. See also: The new faces of Beaujolais - exclusive to Decanter Premium members More wine questions answered here. Read more at https://www.decanter.com/learn/advice/carbonic-maceration-54082/#fDulDMwKVoypTGrE.99

Dumplings and wine pairing - ask Decanter Read more at https://www.decanter.com/learn/dumplings-wine-pairing-ask-decanter-384720/#G97KSaYXRaLy2GR2.99

What wine should you serve with your Chinese dumplings? Jennifer Docherty MW gives her tips ahead of Chinese New Year... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/02/dumplings-and-wine-pairing-630x417.jpg dumpling and wine pairing What wines should you have with Chinese dumplings? Credit: The Picture Pantry / Alamy Stock Photo TAGS: Dumplings and wine pairing - ask Decanter This article first appeared on our sister site DecanterChina.com. When speaking of dumplings (or in Chinese 'Jiaozi'), we are actually talking about a variety of fillings and flavours - from jiucai (garlic chives) and pork dumplings, baicai (Chinese cabbages) and pork dumplings to seafood dumplings. If you want to pair your dumplings with wine, it's better to choose light-flavoured fillings. The classic garlic, chive and pork dumplings, for example, are difficult to pair with wines due to their overpowering flavours. Pork and cabbage, Sanxian (pork, prawn and eggs) and mushroom dumplings, on the other hand, are more delicate. Take pork and cabbage dumplings as an example, the cabbage is quite creamy when it's cooked, and pork is round on the edges. I would pick a light and delicate white wine to go with it—I don't think you want a red wine. Try a wine that's got a little oak on it with good acidity - I'd go for a nice Bourgogne Chardonnay, maybe a Mâcon. Personally I love Rieslings, so I'd try a Kabinett—with refreshing acidity with a little bit of residual sugar, to pair with it. See also: Chinese food and wine pairing See also: Where to celebrate Chinese New Year in London What about the sauce? In my house we make our own dumpling sauce. We use mainly soy sauce, with some brown Jiaozi vinegar, and some sesame oil on top. Some garlic and spice could also be nice. This is the benefit of making your own sauce—you get to adjust your salts, sourness, and give it a little bit of roundness to achieve a nice balance. It won't be too difficult for you to find a pairing wine if you prefer a more savoury sauce. But if you prefer only vinegar as the sauce, finding a wine match will be more difficult. Try something with high acidity; Champagne could be a good option here. Jennifer Docherty MW is the first ethnically Chinese and Mandarin speaking Master of Wine. She is currently buyer at Liberty Wines, and a contributor to DecanterChina.com. Got a question for Decanter's experts? Email us: [email protected] or on social media with #askDecanter. More wine questions answered here Read more at https://www.decanter.com/learn/dumplings-wine-pairing-ask-decanter-384720/#G97KSaYXRaLy2GR2.99

How far should you put your nose into the glass? - ask Decanter Read more at https://www.decanter.com/learn/smelling-wine-nose-glass-ask-decanter-386424/#3ZYJyxz8e3M7L0aJ.99

When you're smelling wine to assess the aromas, how much should you stick your nose into the glass and what's the best sniffing technique? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/09/650x430-FWEMay17-310-630x417.jpg Decanter wine Tasting - Fine wine encounter TAGS: David Glancy MS, of San Francisco Wine School, gives his advice on how to smell wine: The best answer I've ever heard was that from the 11th generation CEO of Riedel Glassware, Maximilian Josef Riedel. He said: 'If you wear glasses, wait until the click (when your glasses hit the glass).' Do not over inhale, be gentle. And if you can, breathe into the nose, and out through the mouth. You will smell a lot more if you can do that. And then you put the wine into your mouth, then (breathe) from the nose. By circulating the air both ways, you'll sense more aromas and flavours. It takes practice to do that. By the way, I don't think the size of your nose matters. The key is the olfactory epithelium (a specialised tissue that helps human brains to sense smell), not the nostrils. But if you've got blockage in the nose, for instance if your nose is bent, that can be a problem. See also: Primary and secondary aromas: What's the difference? Tasting notes decoded: What does it all mean? Written by Sylvia Wu, who is editor of DecanterChina.com and is visiting California as part of a media trip hosted and funded by the California Wine Institute. To get your question answered, email us: [email protected] or on social media with #askDecanter Read more at https://www.decanter.com/learn/smelling-wine-nose-glass-ask-decanter-386424/#3ZYJyxz8e3M7L0aJ.99

Guide to matching wine with chocolate

Whether you're expecting an Easter chocolate windfall, or you just fancy pairing two of your favourite things in life, Fiona Beckett is here to help. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/03/Paul-A-Young-630x417.jpg How to pair wine with chocolate, Paul a Young How to pair wine with chocolate. Credit: Paul A Young Fine Chocolates TAGS: The idea that chocolate is ruinous to wine is still widely held but, as many of you will know, the problem is overstated. Yes, it can be difficult to find a wine to match a molten chocolate fondant (PX Sherry just about manages), but there are many other chocolate desserts - and chocolates - which can be flattered by a fine wine match. READ: Pairing Sherry with chocolate Three things to consider: The three main things to consider when working out what to drink are: The type of chocolate - white and milk chocolate being generally easier to match than dark Is the dish hot or cold - cold is more wine-friendly What other ingredients are on the plate? Cherries, for example, might lead you to a sweet red like a Recioto or a late harvest Zinfandel rather than a white. In fact, it's a useful tip to think of the sort of fruit that might work with a particular type of chocolate and find a wine that includes those flavours - dark chocolate and orangey moscatel, for instance. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/03/chocolate-with-wine-630x417.jpg chocolate with wine 'For me, the wine needs to be sweeter than the dessert' It also depends on how much of a sweet tooth you have. For some - myself included - an Australian liqueur muscat would just add too much sweetness to a rich chocolate dessert. I prefer a sweet Sherry or Madeira with more acidity, for others it would be bliss. By contrast, not everyone would enjoy a Barolo Chinato which I find the most marvellous match for a slender square of fine dark chocolate. I'm also not a fan of pairing full-bodied red wines with chocolate although I know many are. For me the wine needs to be sweeter than the dessert. Wine suggestions Pillitteri Estate, Riesling Icewine 2016 Taylor's 10 year old Tawny Port Maestro Sierra, Pedro Ximénez, Jerez, NV Château de Myrat, Sauternes 2013 Royal Tokaji, Dry Special Reserve, 2015 Barolo Chinato: The best after-dinner drink you've never tried image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/03/Chocolate-with-wine-2-630x417.jpg Chocolate with wine Lighter desserts with lighter wines 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. Finally, bear in mind it may be a question of you could, but why would you? If you love Château d'Yquem Sauternes then I'm sure you'll enjoy it with a Mars bar or a slice of devil's food cake, but there are so many sweet (and savoury) foods that would show it off better. Fiona Beckett is a Decanter contributor and a food and wine pairing expert with her own website, matchingfoodandwine.com Read also: Wines to drink with Easter lamb This article was originally published in 2016, but has been updated by the Decanter.com team in March 2018 to include new wines. Read more at https://www.decanter.com/learn/food/guide-to-matching-wine-with-chocolate-296637/#x2x3d8HPLIJ3Echt.99

Is the Mission variety resistant to phylloxera? - ask Decanter Read more at https://www.decanter.com/learn/is-the-mission-vine-variety-resistant-to-phylloxera-394568/#K2avYdEZ3ytRfmSD.99

Which varieties are resistant to phylloxera? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/06/phylloxera-mission-vine-630x417.png phylloxera mission vine Phylloxera infected grape vine. Credit: Federico Rostagno / Alamy Stock Photo TAGS: Is the Mission vine variety resistant to phylloxera? - ask Decanter Zachary Elfman, Vigo, Spain asks: Are there certain grapes that are resistant to phylloxera? I read that the Mission variety was likely the first Vitis vinifera planted on US soil, and it struck me that it should have been ravaged by phylloxera. Yet it is highly productive, and many own-rooted examples still exist in California and Argentina. Julia Harding MW replies: Whereas American vine species are resistant to phylloxera, some more so than others, no Vitis vinifera varieties are resistant. See also: How much wine does a vine produce? - Ask Decanter See also: How old is too old for vines? - ask Decanter As we explain in The Oxford Companion to Wine (OUP, 4th edition, 2015), phylloxera is native to the east coast of the US, which is why the Mission vines taken from Spain (it's now known as Listán Prieto in the Canary Islands) to Mexico around 1540, and to New Mexico in 1629, survived unscathed until phylloxera crossed the Rockies in the 1870s. If there are own-rooted Mission vines found in California or Argentina, then these must be in areas not affected by phylloxera. For a good history of the aphid, I recommend Christy Campbell's Phylloxera: How Wine was Saved for the World (HarperCollins, 2004). Julia Harding MW worked on The Oxford Companion to Wine among other books. This question first appeared in the July 2018 issue of Decanter magazine, subscribe to Decanter here. Read more at https://www.decanter.com/learn/is-the-mission-vine-variety-resistant-to-phylloxera-394568/#K2avYdEZ3ytRfmSD.99