Quick Tip: Chilling Wine Fast

I've posted before about why it's important to consider service temperatures for wine.  Here's a quick way to chill your whites, courtesy of America's Test Kitchen!

The Fastest Way to Chill Wine

Local Event: League City Uncorked

League City is hosting an international wine/food/art/music festival at Walter Hall Park on Saturday, March 23rd (1pm - 10pm) and Sunday, March 24th (1pm - 7pm).  The festival will focus on Australia, South America, South Africa, and Europe.  (So basically, all the major wine producing regions in the world except the US.)  Over 40 wines will be featured and, I presume, available to taste.

Tickets are $20 per adult per day.

More information is at the festival web site:  League City Uncorked

Infographic: The Shelf Life of Food

Here's an informative article and infographic from Life Hacker and Visual.ly, estimating the lifespan of different foods when stored either in the pantry, refrigerator, or freezer.

The Shelf Life of Food

Infographic: How Wine is Made

Last week I posted an infographic on how Champagne is made.  Still (non-sparkling) wine is much simpler.  Here are the basic steps and some of the issues that arise at each point in the process.

Remember the basic formula for fermentation is:

sugar   +   yeast   à   alcohol   +   carbon dioxide

During fermentation the carbon dioxide is released.  (If fermentation takes place in a sealed tank where the carbon dioxide cannot escape, the wine will become sparkling.)  You'll notice that red and white wines follow a slightly different path for the pressing and fermentation steps.  This is because the juice of both red and white grapes is white.  The red grape juice is fermented in contact with the skins to give it flavor and color.

The process is simple.  However, there are decisions to make and problems that can arise at each step.  Here are a few of the issues involved…

Harvest and crushing:  If the grapes were not harvested at the right time, the acid/sugar balance may not be ideal, in which case acid or sugar must be added to the juice (unless doing this is prohibited by the wine laws of the region).  Another consideration is how the grapes will be harvested:  by hand or by machine.  Hand harvesting (or at least hand sorting) is generally used for higher quality wines, because it is better for removing leaves or stems and any bruised fruit.

Fermentation:  I was fascinated to learn that many winemakers do not add yeast to the juice to initiate fermentation.  The fermentation can begin spontaneously due to the yeasts already present in the air and/or on the grapes.  Relying on wild yeasts can be risky though, because different yeast strains behave differently and produce different flavors in the wine – some that are undesirable.  (Check out this article on brettanomyces yeast.)  Cultivated yeasts are a safer bet.

Maturation and bottling:  There are several decisions to be made here, including how long to age the wine, whether to do it in inert vessels (like stainless steel or concrete) or in oak, and what kind of oak.  Most producers release their wines for sale shortly after bottling, but others hold them back to let them age in the bottle before release. 

I’ve listed just a few of the issues and decisions to be made at each point in the winemaking process.  There are lots more, and each one can have a significant impact on the quality of the resulting wine.  But whether it’s a $5 bottle or a $500 bottle, the same basic steps apply. 

Champagne 101

As a follow-up to the sparkling wine decision map I posted recently, I thought I’d share some details on Champagne, the most famous sparkling wine in the world.  Understanding what makes Champagne unique can help you understand why you like it (or don’t), and help guide you to other sparkling wines you may like.  

What makes Champagne different from other sparkling wines?

A sparkling wine can only be called Champagne if it is made within the legally defined boundaries of that region in northern France.  This is based on the French concept of terroir, which means that a wine expresses the place where the grapes are grown.  

The process is also important.  The Champagne method is the highest quality method of making sparkling wine.  When it is used outside the Champagne region, it is called the traditional method.  Here’s an overview of the steps in the process:

Drinking Desert Rose from Homestead Winery

I drank a very interesting (and tasty) Texas wine last night from Homestead Winery.  Homestead’s main production facility is in Ivanhoe, TX, but it has tasting rooms in Denison and Grapevine.  I visited the one in Grapevine last year and purchased a bottle of their “Desert Rose.”

Desert Rose is made from the Muscat Canelli grape, which grows well in east Texas.  (This grape is grown in southern France where it is known as Muscat Blanc à Petits Grains.  It is also the grape of the famous Italian Moscato d’Asti.)  Don’t be confused by “rose” in the name – this is a white wine.  It is mostly dry, with perhaps a hint of residual sugar.  The aromas include the “grapey” and floral qualities typical of Muscat, along with some grapefruit, apricot, and a slightly herbal undertone.  It has a medium body and medium-to-high acid, so it is food friendly!  I drank it with a Thai red curry, and it held up nicely.  I’ve tasted many Muscat Canellis from Texas, and this one may be my favorite.

A note on the alcohol content:  I noticed as I was tasting that the alcohol was a bit high.  Not enough to detract too much, but enough to keep it from being perfectly balanced.  However, the bottle doesn’t list the alcohol content.  Texas wine law allows producers to label their wine as “table wine” and omit the alcohol percentage on the label, as long as the wine has less than 14% alcohol, and Homestead has done this.  I bet it’s pretty close to that 14% maximum though! 

Desert Rose is $13 a bottle, but unfortunately I don’t know of any locations selling it in the Houston area.   Homestead does have a wine club though, and ships to Texas residents.  Better yet, use this as an excuse to visit Homestead and the other wineries on the Grapevine Wine Trail, just outside of Dallas.  It’s an easy weekend getaway if you live in the Houston area.  While you’re there, stay at the Gaylord and visit their incredible wine bar!

Wine-Influenced Beers

I tasted 2 great beers last night, both with strong wine connections.

One was Dogfish Head Brewery's Noble Rot.  It includes juice from Viognier grapes which have been infected by "noble rot," or botrytis, which is a fungus that is essential to some of the world's most highly regarded dessert wines.  The resulting beer is similar to a Belgian pale ale, but with some honeyed, cider-like notes.  It also had some of the tangy flavor that I associate with sours.  If you're in the Clear Lake area, you can get this on draft at Nobi Public House, but I imagine it won't last long!

The other was also at Nobi - Ska Brewing Company's Hibernal Vinifera Stout.  Vinifera is the species of grapes that is best for winemaking.  This stout is fermented along with Malbec grapes, and it's extremely yummy.  Dark, rich, yet not too heavy, chocolately and toasty, but with additional complexity from the Malbec.

If you're a beer snob, get thee to Nobi and try these!  In fact, get thee to Nobi, period.  Any fan of craft beer in this area needs to be a regular there.

Are there other wine-beer crossovers I should know about?

The 2-Minute Guide to Bubbles

Tomorrow is Valentine’s Day, so you might be in the market for some sparkling wine!  Here’s a flow chart to help you decide what to buy:

And here are some details about each option:

Champagne – This is the classic choice for celebrations.  It must come from the Champagne region of France to be called Champagne, and you will pay extra for that pedigree!  Because of the process used to make it, Champagne has toasty, bready aromas/flavors that some people like and some don’t.  Most Champagne is “brut” which means it tastes dry.  If it says “demi-sec” it will taste somewhat sweet.  Demi-secs can be tough to find, but if you live in the Clear Lake area, the Spec’s on Bay Area Blvd. carries the Veuve Clicquot demi-sec for around $50.

Cava – Cavas are made in the same method as Champagne, but come from Spain.  They taste similar to brut Champagne (dry), but cost less.

Crémant – Crémant is the name for a sparkling wine made in the same method as Champagne, but which comes from another region of France.  Labels will say Crémant, followed by which region made it (Crémant de Bourgogne, Crémant d’Alsace, etc.).  These also taste similar to brut Champagne (dry), but are usually cheaper.

California Sparkling Wine – These are often made using the same method as Champagne (called “traditional method” outside of the Champagne region), but are fruitier in flavor.  They come in a range of prices.

Prosecco – This is a sparkling wine from Italy which is light and fruity, but dry.

Moscato d’Asti – This is for people who want something light, fruity, and sweet.  Asti Spumante is very similar, but a bit sweeter and with more bubbles.

Wine Infographic: French Wine Cheat Sheet

Update:  I've created a new and improved French Wine Cheat Sheet.  Find it here.
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For the Introduction to French Wine class that I taught last week, I developed a one-page cheat sheet for the major regions, grape varieties, and appellations.  I've found this information extremely useful when buying French wine, so hopefully it will help you branch out and try something new!  (See the full collection of wine cheat sheets here.)

To see the Cheat Sheet in full size…
…in Internet Explorer, right click on it and select “open link.”
…in Chrome, right click on it and select “open image in new tab.”
…in Firefox, right click on it and select “view image.”  

Catching up with Some Links, plus a Nifty New Infographic

I've been away from the blog for a couple of weeks, partly due to a nasty sinus infection, and partly due to prepping for the French wine class I'll be teaching tomorrow night.  I hope to be back to regular posting later this week, but in the meantime, here are some neat links:

*  Underneath Britain's Ministry of Defense is a perfectly preserved Tudor wine cellar, which used to belong to Henry VIII!

*  This article, Darth Vader is My Lover: Revelations About Brettanomyces in Wine, is all about the different strains of yeast that are found in wine.  Brett is usually considered a fault, but is it???  UC Davis has actually released a wine aroma wheel solely dedicated to Brett-induced flavors.  (You may already be familiar with their Wine Aroma Wheel, discussed here.)