This month we will answer some of your questions.
Q. What is the verdict on bottles with screw tops?
A. (EY) While a majority of all wines still have corks, the wine-drinking public seems to be adjusting to screw tops. Most wines made in New Zealand and Australia, and quite a few U.S. ones (Hogue) are now being sealed with screw tops--usually the Stelvin cap manufactured by a French company. In past years, only the cheapest wines had screw tops, but that changed, as “corked” wines became an increasing problem. A wine is said to be “corked” when it has been tainted by TCA. If you’ve ever opened a bottle that smelled like a rag-tag army had washed its feet in the wine, then you’ve experienced the problem. The cork failure rate was estimated to be 3%-5% or even higher. While TCA can originate with barrels as well as with corks, screw tops have virtually eliminated the problem. In addition, screw tops have other advantages: you don’t need a corkscrew to open them; bottles don’t have to be stored horizontally; and leftover wine keeps better. Traditionalists believe that a tiny bit of air enters through a cork and helps the wine to mature. For this reason, the most expensive and complex wines may never have screw tops, but many outstanding bottles now have this closure and I suspect they are here to stay.
Q. Can the glass actually make a wine taste better?
A. (EY) I was originally skeptical of this claim, but after trying a wine in a Riedel glass, I became a convert. I think there are two explanations for this. First, the glass is designed to show the wine at its best--to capture its aromas and allow it to open up. Second, the glass is very thin, which means that more of the wine hits your lip and palate. A thicker glass rim actually blocks off a portion of the lip so the wine isn’t perceived by as many taste sensors. If you’ve been drinking wine out of a jelly glass, go to a nice restaurant that uses a high quality glass (Riedel, Spieglau) and see if you can’t tell the difference.
Q. What is the deal with decanters? Should I be decanting wines?
A. (EY) The conventional wisdom is that wine only needs to be decanted if it is likely to have sediments (common in older vintages). Frankly, I decant almost every bottle, because I believe that doing so aerates the wine and helps it to open and soften faster. You don’t really need a fancy container for this unless you will be serving from the decanter. Sometimes I just pour the wine vigorously into a tea pitcher and then use a funnel to return it to the bottle. Personally, I seldom use a filter because I prefer unfiltered wines that leave a bit of sediment in the glass. It is the mark of a hand-crafted wine, and the tiny particles, which are absolutely harmless, impart additional flavor, in my opinion.
Q. What is the best way to preserve wine that is left over?
A. (EY) There are a number of different devices you can purchase to protect a wine from the ravages of oxygen, so that the taste is preserved. Check these out in wine accessory catalogs: www.iwawine.com or www.wineenthusiast.com. My experience has been that most moderately priced wines will keep for a day or two in a cool place, or even on the kitchen counter (away from the stove). If you don’t have a preservative device, don’t be afraid to keep your bottle of red wine in the refrigerator for a week or more. Refrigeration won’t harm a red wine or a white. Wine does hate heat, however, so make sure not to place any wine (opened or unopened) in the sun or any hot place.
Q. What is the difference between Shiraz and Syrah, and where does Petite Sirah fit in?
A. (EY) Shiraz and Syrah are the same grape. Syrah is a French grape that was transported to South Africa and renamed Shiraz, supposedly after the Persian city of that name. From South Africa, cuttings were taken to Australia where Shiraz quickly became that country’s signature wine. Petite Sirah may once have been a variety of Syrah with small berries. However, it was grafted onto other vines, and developed into a distinct varietal. Its origin is now a bit murky. I think Petite Sirah is probably the best red wine that many people have never tried.
Q. Based upon your experience, what are the worst mistakes that wine drinkers commonly make?
A. (EY) Well there are a lot to choose from, and I’ve made many of them myself, but narrowing it down, these are the three I’d pick.
- The most universal mistake is serving white wines too cold. Ice won’t hurt an inexpensive Pinot Grigio on a hot day, but don’t do that to an expensive wine! Cold is the enemy of taste, and a real equalizer. If I’m drinking a white wine I paid big bucks for, I want to taste it! Refrigeration has gotten completely out of hand. My wife and I recently ordered an expensive Viognier at a nice restaurant, and the wine steward was unable to provide a bottle that wasn’t ice cold!
- The second most common mistake I see is being closed-minded about Roses. Many people still have this mental image of Roses as cheap and unsophisticated. Not true! Vintners around the world are making excellent dry Roses from their best varietals. If you haven’t tried a Brut Rose Champagne, you have really missed something. They are delicious, spectacular in the glass, and they add a more festive touch than just plain Brut.
- The third common mistake is not keeping a log of what you drink. You can learn a lot by going back and seeing what you drank during the past year, what you liked or disliked, and how much each bottle cost. If you’ve ever tried to find a wine you liked by describing the label or the shape of the bottle, you need to be keeping a journal! It doesn’t take a lot of time or effort, and it pays off in many ways.
Q. If you could only drink one varietal wine for the rest of your life, what would it be?
A. (EY) I think I would choose red Zinfandel. It is almost always accessible, is moderately priced, is good as a sipper or with food, and I find it very drinkable and enjoyable.
Photo credits: Jerry Hall | 2BSEEN.
Miss last month's letter? >click here<
For A List of Ed Young's Archived Newsletters >click here<
Are You Getting Ed Young's Newsletters? If you want to sign up for Frugal MacDoogal regular e-mails, including Ed Young's monthly letter, click the button below. Enter your email address in the pop-up form box (if your browser blocks pop-ups, temporarily allow a pop-up for this task please). Once you submit your address, a confirmation email will automatically be sent to you. Once you reply to the confirmation email, you are signed up, and you will begin receiving Frugal emails. You may unsubscribe with a single click at any time. Thank You!
| |
 |
|
|
