During the past few weeks, I have been delighted to receive wine questions in e-mails and from friends and passersby on Grounds. Below, I have included my answers to your questions about wine. I intend to have a "Wine Q & A" every so often, so please feel free to send me questions at katra@cavalierdaily.com. If I do not include your question in the column, I will answer you personally. That said, let us enter the world of wine!
How do you rate wine?
I follow the International Wine and Spirit Education Trust systematic approach to tasting. Using a glass that funnels near the top, I inspect the wine's color intensity. This step demonstrates the age of the wine and whether it has any visible defects such as unstable colloids (floating crystals). Next, I evaluate the nose (overall aroma) of the wine. After making sure there is no aromatic defect such as cork taint or mold, I assess the particular aspects of the aroma and their intensity. Most wines will have attributes reminiscent of red, black and tropical fruits. Other common aromas are incense, smoke, oak, sweet spices (nutmeg, cinnamon and liquorices), earth (damp moss), honey, toffee, flowers, grass, coffee, pepper, vanilla and leather. Grapes do not absorb these flavors. For example, there is not actually cinnamon or strawberries in the wine. Rather, the above terms are a way of describing flavors and aromas intrinsic to the grape. After the nose evaluation, I move to the palate. Wine usually displays the same flavor spectrum as the nose (see above). The tasting portion also includes an evaluation of tannin (the burning sensation in your mouth), the alcohol level, the acidity (tartness) and the body (weight of the wine in you mouth -- measured full to light). Finally, I end my evaluation with a price appraisal (what the wine should cost versus how much it actually costs) and a quality conclusion based on the complexity of flavors and aromas; the balance of fruit, alcohol and tannin; and the price given the quality.
How long can you keep wine after it has been opened?
Ideally, you should drink a bottle of wine the same day you open it. After the bottle is uncorked, oxygen collides with the wine and releases complex aromas and tastes. The initial process of oxygenation is why many enthusiasts open a bottle a few moments before drinking -- the time allows the wine to "breathe." After two or three hours, however, the process of oxygenation begins to have a negative effect as the complex attributes of the wine dissipate into the air. At most, wine is drinkable for about one day after it has been opened. Some viscous wines such as Port or Madeira can last longer, maybe for four to seven days. But most wines will last one day. Finally, there is no use in buying those rubber vacuum stoppers or re-corking the wine: Scientific studies demonstrate both methods have little or no effect.
At what temperature should you drink red and white wines?
It is your personal opinion and taste that should dictate the answer to this question. That said, if you are evaluating or tasting wine, you should drink it at room temperature, a level that allows the full aromas and tastes to develop. White wine is usually served chilled, while red wine is served slightly chilled if at all. Personally, I drink all wine at room temperature.
What is the difference between screw caps and corks?
For wine enthusiasts, this is a point of controversy. Truthfully, screw caps are a very good idea for young wine. Although screw caps have garnered the reputation of being lower-class, they are in some ways preferable to corks: They are cheaper, more reliable and less prone to rot. (About 5 percent of all bottles will be tainted with cork rot.) If you are purchasing a young wine (five years old or less), screw caps are just fine. In fact, in the coming years, screw caps will become more prevalent even for more expensive bottles; however, corks still have their place. First, unlike screw caps, corks allow some oxygen into the wine which aids in its improvement. This development is most important for aged wines that change significantly for 10 to 30 years. Thus, even though it is a gamble, you should always buy fine-aged wine with a cork. Second, who can doubt the fun in uncorking a bottle? It sets the social mood of the room and adds just a little class to our otherwise collegiate existence.
Why is wine paired with cheese?
The main reason is that cheese contains lactic acid, an attribute that tends to soften the harsh tannins found in wine. The result is always a smoother wine. This principle is also why many people add milk to tea and coffee, both of which contain tannin. The second reason is that cheese usually offers strong flavors that can easily be complemented or contrasted by wine.
Are all white wines made with white grapes?
Not exactly. Several white wines, most notably Champagne, are made with red grapes like Pinot Noir. All grapes initially produce a clear white juice. Red wine is the product of soaking the juice in red grape skins, a process that adds color and tannin. White wine is also made from red grapes, the difference being that it was not soaked in the skins to add color.
Jeff's column runs biweekly Wednesday. He can be reached at katra@cavalierdaily.com.
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