During the past few weeks, I have been delighted to receive wine questions from friends, avid readers and passers-by. This week's column is an answer to your questions. I intend to continue Wine Q & A, so please send me your questions at jkatra@cavalierdaily.com, and I will answer them in the column or by e-mail. That said, onward to the inquiries!
Q: How does a region's soil affect its wine?
A: Many enthusiasts believe vines absorb the nutrients and particular character of a region's soil. In years past, France was fond of bragging that its wine absorbed the superior nature of the land. Current research, however, suggests vines do not absorb anything from soil. Instead, soil is only a factor in determining the ripeness of the grapes. The best soil for viticulture is infertile and has good drainage. Bad soil and small amounts of water cause the vine to struggle for its existence. Thinking it is dying, the vine transfers its finite resources to the production of quality fruit with the hope that the grapes will be devoured and the digested seeds will be disseminated. Thus, places like France and Spain, which have rocky or sandy landscapes, have great soil not for its nutrients but for its ability to challenge the vine's existence.
Q: Should I buy different glasses for different types of wine?
A: An endless amount of glassware is available for almost every type of wine. Not only are there port glasses and Champagne glasses, there are special glasses for Pinot Noir, Chardonnay, Cabernet Sauvignon and even Riesling. For the most part, this glassware fad is a scam fed by the American need for commercial consumption. A wine enthusiast only needs two -- possibly three -- types of glasses. Most wines should be tested and consumed in a large glass that funnels at the top. These attributes allow the taster to oxygenate the wine by swirling it in the glass and to concentrate the aromas at the top. This type is usually called a "Bordeaux glass." The other important glass to have is a Champagne flute. The famous component of Champagne is its bubbles, which are created through painstaking fermentation techniques. A Champagne flute's thin design allows bubbles to be concentrated and preserved. If Champagne were poured into a regular wine glass, the bubbles would dissipate and quickly lose their character. Finally, because port, Madeira and other liqueurs are consumed in small quantities, it may behoove an enthusiast to own a port glass. Reasonably priced wine glasses are available at a number of local retailers.
Q: Is cognac a wine?
A: Technically, cognac is a type of distilled wine. Cognac is made in a region north of Bordeaux, France from a grape called Ugni Blanc (also called Trebbiano). The two most famous sub-regions are Grande Champagne and Petite Champagne (not to be confused with the Champagne region on the other side of France that makes sparkling wine). After being distilled, cognac wine is aged in oak casks for two years (VS), four years (VSOP) or six years (XO). Armagnac is a sister region in Southwest France that makes a cheaper but equally delicious type of cognac. It is available aged for one year, four years (VSOP) or five years (XO).
Q: What is the best wine region in the world?
A: Historically, Bordeaux, France has been considered the best wine region in the world. It has set the standard for full-bodied blends of Cabernet Sauvignon and Merlot, the citrus character of Sauvignon Blanc and the attributes of dessert wines such as Sauternes. In recent years, however, Bordeaux has been slowly losing its respectability as it has been accused of pandering to the homogenous tastes of inexperienced drinkers rather than setting a standard for them. Bordeaux is now being challenged by others who have risen to set higher standards in the industry. In France, Burgundy's strict historical rules for viticulture have made the area a bastion for tradition and unaffected high standards. New Zealand has surpassed Bordeaux in providing benchmarks for great Sauvignon Blanc. Finally, countries such as Spain and Australia have proven that quality full-bodied red wine can be cultivated and sold for lower prices. If Bordeaux is to keep its treasured status, it must follow tradition with an eye to the future and boldly set benchmarks, even if such actions are against popular taste and profit-driven fancies.
Jeff's column runs biweekly Wednesdays. He can be reached at jkatra@cavalierdaily.com.
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