Posts Filed Under learning wine
Actually, I lied.
Since you will also need a decent corkscrew and a wine glass, you actually need five things to better appreciate wine. But no more than five, and those last two are just enablers (as we say in my office).
But first, a bit of preamble (as we also say in my office)…
When I tell people that one of my jobs is related to wine, they give me a strange look. It’s the same look they give me whenever it comes up in conversation that one of my other jobs is as a musician (oddly, I receive very few disparaging comments on the fact that playing rock music and drinking comprise a contribution to my income).
It is not a look of admiration.
It’s more like the look I imagine that people would give the embalmed and glowing remains of an alien corpse if it was discovered on this planet and then put on display somewhere. A look that says, “Hmmm… you are strange and perhaps you possess some strange powers that I do not understand…”
But there is nothing strange, magical, or otherworldly about wine appreciation (or playing music – ok, playing music is strange but that has more to do with most club owners being weirdos).
Why wine appreciation has been put on a pedestal is beyond me. I understand how it happened (a great write-up of which was the topic of a recent post by Alder Yarrow over at the excellent Vinography.com). But I will never understand why it happened.
It’s a myth that is perpetuated by many of the established wine magazines and some of their wine critic staff, because, like credit card companies finding suckers who are already in debt as potential new customers, or fake alien autopsy videos looking for true believers, it makes them money.
In fact, I can tell you from first-hand experience that wine appreciation is actually pretty easy. Look at me – I did it, and… well, you tell me: do you think I’m the smartest guy you know?
Didn’t think so.
If it helps, before you jump in and start buying vino by the case, just spend a day telling yourself that wine appreciation is NOT hard – in fact, it’s easy and natural. I’ve done this before starting anything that I’d previously convinced myself was “too hard” to try. Works like a charm (but maybe I’m just self-gullible?).
Anyway, let’s cut to the chase.
The 3 Things You Really Need (To Do) for Better Wine Appreciation:
- Taste. A lot.
No secret or mystic initiation rites here. Just start tasting. Buy a bottle and taste. There is no prep. work required. Just do it.
Yes, it’s that simple.
Look at it this way – how else would you try anything new? If I served you a dinner dish that you’d never had before, would you need to do any prep. work before you tried it to see if you liked it (or didn’t like it)? The idea is totally preposterous. If buying wine frightens you, then buy online from any of the great retailers that advertise on this blog – they’ll help you find something decent in your price range. The important thing to note here is that you have nothing to fear by jumping right in and tasting.
- Note what you like – and what you don’t like.
This is easy as well. When you taste a wine, write it down. Pay special attention to what you like in the taste of that wine (remember, we’re tasting here, not guzzling), and what you don’t like.
This will help you to do two important things: a) learn what floats your boat about certain wines so you can enjoy more like those, and b) learn what you want to avoid in certain wines because you don’t like those tastes. For example, I don’t like mushrooms. In fact, I hate mushrooms. It’s fungus, for gods’ sake. Or cream. Don’t lke cream either – turns my digestive system totally inside out (whoops… TMI…). Cream of mushroom soup is right out. How do I know I want to avoid those tastes? Because I tried them, didn’t like them, and I’ve got a mental note about that which helps me to avoid unpleasant culinary situations in the future. Easy. Wine is no different.
If it helps, follow a system (I’ve outlined a simple one in my eBook).
- Come with an open mind.
Here’s a question for you: would you eat only one thing every day for the rest of your life, if you had any choice in the matter? Would you eat nothing but steak? Or wear only red clothing, forever, until you died?
Probably not. But if you limit yourself to drinking only one kind of wine (say, for example, oak-ladden and buttery Chardonnays), you are basically doing the exact same thing. There is a dizzying array of wine varietals, regions, styles, brands, etc., to be had in today’s marketplace. Don’t handcuff yourself by limiting the enjoyment and pleasure you could have – your motto here should be “try anything at least once.”
There you have it.
Wine Appreciation = Super Simple. No go out there and enjoy yourself!
Check out more 1WineDude.com articles on Learning Wine & Zen Wine Appreciation.
(images: doubleazone.com, warehouse.carlh.com, wku.edu)
Hey, U.S. peeps – you folks who are still on the inaugural high – have you ever scoffed with national pride at the wine labels from other countries?
“Ha,” you might scoff to yourself when perusing the aisles at your favorite wine shop, “I’m glad that wine labels from my country don’t have anything to hide, and aren’t hard to read. Like those crazy German wine labels that the 1WineDude talked about. I scoff at those!“
Hang on there, scoffer, and pay attention, lest you become a suckah. Just because U.S. wine labels don’t use foreign words with 27 consonants in them doesn’t mean that they are simple. Not to worry, though – Dude here is gonna hook up UP!
First, we should talk about the stuff that has to (by law) appear on a wine label if that wine is sold in the U.S.:
- Brand: Usually the same as the producer, but not always. It’s almost always prominent text in big font on the label, and the brand is almost always an intellectual property of the producer.
- Varietal or Type: The label needs to state if you’re making fruit wine, for example, or mead. For grape wine, you can use the grape varietal name: the wine needs to be made from at least 75% of the stated varietal (except in OR, where it’s 90%).. Some generic names are still legally permitted, such as “sake” and “vermouth.”
- Bottler & Importer: Name & address of who bottled the wine, and int he case of imported wines who imported it.
- Alcohol: This is ALWAYS on the label. Yes, it is. Sometimes the font is just so small that you can’t read, but it IS there. I promise.
- Sulfite & Health warnings: Required by law (for sulfites, this is if the wine exceeds 10 ppm, which is about 99.99999% of the wines in the world) but are almost entirely useless. Don’t get me started on the whole sulfite thing.
- Net Contents: Usually stated in ml. As in 750 ml (the volume of a standard wine bottle).
The following are usually not required but you frequently see them on quality wines:
- Appelation: Where the grapes originated. For most geogrpahic descriptions on a wine label, 75% of the grapes used in the wine must have come from there. The more specific the geography, the higher the minimum percentage: 85% for AVAs, for example.
- Vintage: The year the grapes were harvested. 95% of the wine must have been harvested & crushed that year (though I’ve no idea how you’d prove that…).
- Vineyard name: If used, 95% of the grapes must have been grown there.
And you thought there was nothing to U.S. wine labels….
But wait… it gets even trickier!
The more perceptive among you might have noticed that the back label of wine bottles usually have a statement by the name of the producer such as “Produced By” or “Cellared By”. There is a reason why they are different: they have legal definitions:
- Cellared By, Selected By or Vinted By: The producer crushed less than 10% of the grapes.
- Made By: They crushed 10% of the grapes.
- Produced By: They crushed 75% of the grapes.
- Grown, Produced and Bottled By: 100% of the grapes come from land owned or controlled by the winery and the winery crushed, fermented, aged & bottled the wine in a “continuous process.”
- Estate Bottled: Pretty much the same as “Grown, Produced and Bottled By” but the winery is located in an AVA (the same one where the grapes were located).
Not so simple, eh Mr. & Mrs. Scoffer?
And finally, the following terms look impressive on a label, but have no legal meaning whatsoever:
- Special Selection
- Old Vines
For more detailed information on wine labels, check out WinePros.org. Proceed with knowledge… and caution.
The Journal of Wine Economics has just published a study authored by Robert T. Hodgson titled An Examination of Judge Reliability at a major U.S. Wine Competition. The reported findings should make the fodder for about 10,000 wine blog articles over the next few weeks.
The study tracked the ability of wine competition judges to replicate the scores that they gave to wines (during blind tasting competition) at the California State Fair. The study found that (emphasis is mine):
…judges were perfectly consistent… about 18 percent of the time. However, this usually occurred for wines that were rejected. That is, when the judges were very consistent, it was often for wines that they did not like…
Let the blood-letting commence!
I fear that the media will take hold of this and start to sound the death knell for the ability of so-called experts to taste and rate wines (again), or use it to shake up an already arguably unfavorable view that wine appreciation and competition is the height of snobbery.
Neither are true, and this study does little to bolster either point. Why? Because wine tasting is, at its heart, heart a subjective exercise.
The study is clear on its intentions, which was not to shake up the world of wine competition, but to “provide a measure of a wine judge’s ability to consistently evaluate replicate samples of an identical wine. With such a measure in hand, it should be possible to evaluate the quality of future wine competitions using consistency as well as concordance with the goal to continually improve reliability and to track improvements associated with procedural changes…”
To understand why this study doesn’t ring so true with me, I need to give you a little detail on the mechanics of the study:
When possible, triplicate samples of all four wines were served in the second flight of the day randomly interspersed among the 30 wines. A typical day’s work involves four to six flights, about 150 wines… The judges first mark the wine’s score independently, and their scores are recorded by the panel’s secretary. Afterward the judges discuss the wine. Based on the discussion, some judges modify their initial score; others do not. For this study, only the first, independent score is used to analyze an individual judge’s consistency in scoring wines.
In summary: the judges weren’t consistent when faced with tasting hundreds of wines in a day, and there revised scores (based on panel discussion – which can have a huge impact on how you would evaluate a wine) weren’t used.
If the study proves anything, I think shows that trying to judge hundreds of wines in a day is a first-class non-stop ticket to palate fatigue, even for experienced wine judges.
Now that I think about it, blind tasting is so notoriously difficult that I give the judges in this study credit for being consistent almost 20% of the time. That would be a respectable hitting percentage in baseball (not sure… I don’t follow baseball actually)…
While the media may latch onto this one, the study hinted that there is some modicum of possible salvation for the madness surrounding wine competitions in general – not by way of wine judges, but by way of the ultimate judges of wine: the Consumer.
…a recent article in Wine Business Monthly (Thach, 2008) conducted as a joint
effort by 10 global universities with specialties in wine business and marketing found that consumers are not particularly motivated by medals when purchasing wine in retail stores. If consumer confidence is to be improved, managers of wine competitions would be well advised to validate their recommendations with quantitative standards.
Interesting conclusion. And a hopeful one.
(images: legaljuice.com, wine-economics.org)