100 Wine Blogs, 100 Days Blog 11 What makes a Wine Bad?

11. How can you tell if a wine is bad? What does corked mean? When can you send it back? These are only some of the questions that many first or even second-time wine lovers ask. What makes a wine bad?

There are several visual things you can look at before even purchasing a bottle of wine that may change your mind about your purchase. First, make sure the bottle is not sticky. This could mean that the bottle had a change in temperature or was stored incorrectly and that some of the wine may have seeped out. Look at the bottle to see if any wine is below where it should be; this also indicates that some wine may have seeped out. Make sure the cork is intact and is not protruding out. If the wine has been stored upright for long periods of time or even in direct sunlight, it can cause damage to the contents of the bottle. Check to see how the wine was stored. If stored properly, the contents are intact, the cork looks good, and the bottle is not sticky, you are ready for your next step.

How can you tell if your wine is “corked”?

2,4,6-Trichloroanisole or, better known as TCA, is a fungus and is one of the reasons why a wine may taste or smell bad. This is considered a “corked” wine. The cork containing the fungus will come in contact with the wine, causing the wine to be tainted. The taint is considered by most to be a wet cardboard or musty smell. The smell to me reminds me of when you leave your laundry in the washer and forget for a few days to put it in the dryer….yes, that smell.

If the wine tastes like vinegar, your wine may have a bacterial infection. No, antibiotics will not get rid of this. Don’t drink it. It may also just be out of date and/or stored too long or incorrectly. You know, you go to your friend’s house and they show you their many bottles of wines that were not meant to be aged. Many wines are meant to drink at purchase or within one to three years from purchase. Your friend’s wine is about thirty years old and it’s a Sauvignon Blanc which looks brown or a Pinot Noir which looks like rust. Rust might taste better. Throw it out. The nose alone may give you the hint.

Wines that have high alcohol or high acidity may not be bad. This may be a positive characteristic in the type of wine that you are drinking. Wines with crystals on the cork or in the wine do not mean that the wine is bad either; this is a sign of tartaric crystals which are harmless. Drink away. You may want to strain the crystals or decant them. Mold on the outside of the cork prior to opening is okay as long as it has not affected the wine on the inside of the bottle. You may have been storing this wine and the moisture could have caused the mold.

One of the things that I hate the most is when a restaurant leaves their wines open to oxygen and the wine becomes affected. Yes, aerate your wine. However, too much oxygen will make your wine taste flat and will turn it a brownish color. Aroma or flavor, forget it. Then, I hate it when they serve it in one of those “smaller” glasses that is “warm to hot” from just getting washed and they used “soap” of all things. How dare they!

I want my red served at the right temperature, in the right glass, without the taste of soap, with the right amount of oxygen exposure, and I want it to be the right color and have the right flavor and a wonderful aroma. I am a picky little creature! If you don’t like it, send it back. But, be nice.

Tell me your thoughts, make them funny, keep them nice and educate me.
Bon Vin!
Veronica

100 Wine Blogs, 100 Days 10 Where do you buy your wine?

10. There are so many ways that consumers are able to purchase wine these days. In the past, most would purchase everyday wine directly from a grocery store or liquor store. Now, we have the Internet for online auctions, specialty wine clubs, and we can even buy directly from the winery.

The grocery store may sell a small selection of wines or they may even contain a wine department that specializes in affordable drinking wines and occasional wine tastings. Wine specialty shops are able to help you with your selection and usually carry wines that are harder to get if you are looking for something special. They may also have wine tastings. Wine retailers in the US, such as ABC Liquors or Total Wine, may even have publications or newsletters they distribute to help you with your selections by describing the wine or region. They may offer a bigger selection and the wine tastings are fun.

Wine auctions can be located online and through different catalogs, publications or wine clubs. Try to find out the background of the wine prior to purchasing. Sometimes they will let you taste the wine during pre-sale and other times the wine may have no history. Find out if they liked the wine or not and if it comes in complete cases or if there is one or two bottles missing from the case. That may let you know that the previous owners may not have liked that particular wine. If you know your wines and the history of the wine, you may get by with a great deal.

Online, you can find some specialty wine clubs. Again, make sure that the wine is the quality that you are looking for. Some wine clubs offer bargain wines that they are trying to get off of their hands. Other wine clubs offer very exclusive wines that you cannot get anywhere else but in their club. You may want to check out the club in full detail prior to joining.

My favorite way to purchase wine is directly from the winery by joining their club and having shipments sent to my home. They give you privileges with the wine club, such as free wine tours or tastings and specialty wines that are only made for their wine club members. They also make you feel very special when you visit or call.

If you can, go to the wineries and try their wines and purchase the ones that you like. This is convenient if you are in the area because you are able to pick your favorites without having to worry about what it might taste like. In the US, this is common but in other parts of the world, you may not be able to buy directly from the winery.

You can buy directly from the winery online if they have a Web site where they sell their wines. Hopefully if in the US, you are in one of the states that are able to receive wine shipments. Florida used to be one of those states that were not allowed to have wine shipments, but now some of the counties in Florida are allowed to receive wine shipments.

Beware of shipping charges. The convenience of not having to leave your home might offset the shipping costs. The wine is shipped in crates on their side as opposed to the bottle being straight up unless you buy your wine by the case. What is best about buying this way? It is coming from the winery directly to you so you will know what you are getting and it is guaranteed to be winery quality.

Let me know of how you like to buy your wines. I am sure there are many other routes not mentioned.

Be nice, funny, or educational with your response!
Bon Vin!
Veronica

100 Wine Blogs, 100 Days Blog 9 What temperature do you serve your wine?

9. A wine must be served at the proper temperature for you to appreciate what you are drinking. There needs to be a balance between the acid, alcohol and the fruit. Why not get the most out of the wine that you are drinking instead of serving it too cold or too hot? If you serve your wine too cold, you hide the delectable flavors and aromas. It gives the wine an acidic lighter flavor. If you serve it too hot, it may taste too alcoholic or rough.

Sparkling wines (41-47 F), and whites and roses (44-54 F) can be served at a cooler temperature than light-bodied reds (50-55 F) which should be served at a cooler temperature than medium to fuller-bodied reds (55-65 F). However, fuller-bodied reds in the US still need to be served cooler than room temperature. What we consider room temperature here in the US (65-75 F) is not optimal for your wine. If it is stored in a warm area, grab an ice bucket with water and ice and chill the wine for about 30 minutes and longer if you are talking about sparkling wines, whites, roses, or light-bodied reds. Dessert wines or ports can be served at “room temperature” to bring out the aromas and flavors the wine was meant to have.

If you have a more tannic wine, it will need to be served at a warmer temperature than a wine with less tannin. If you have a French oak barreled Chardonnay, you may want to keep it a little warmer than a Chardonnay that was made only with stainless steel tanks. If your wine needs a little warm-up, put your hand on the bowl of the glass and that should do the trick.

And, what is it with some of the restaurants serving my wine in a hot glass?

Temperatures above are in Fahrenheit and quoted from Exploring Wine.

Let me know what temperature you like your wine served? In the end, it needs to be served at the temperatures that you prefer!

Bon Vin!
Veronica

100 Wine Blogs, 100 Days Blog 8 The Life Cycle of a California Vine

A California vine goes through a cycle on a yearly basis. Once it is harvested (the grapes have been picked), the leaves will fall to the ground leaving the vine only. The vine is protected from the cold during the winter months which is when it goes through a dormant stage. Pruning determines the quantity of foliage and fruit that the vine will produce. The grape grower controls the amount of grapes grown on each vine by either wanting the plant to yield fewer grapes which is thought to produce higher quality grapes or by producing more grapes to produce more wine; quality versus quantity. The pruning process also determines how the vines will grow.

Once the winter months are over and it is early spring, bud break occurs. This is when the first sign of growth appears on the vine for the new season. In late spring, after bud break, flowers will start to bloom. This stage is called flowering.

Set will occur in late spring or early summer. This is when tiny bunches of green grapes are visible on the vine. Some leaves may be removed to expose the grapes to sunlight. The trellis wires may be adjusted to guide the direction of the vine for optimal quality.

In late summer, early fall during veraison, the grapes will start to show their true color. If they are white grapes, they will turn a yellow-green color and if they are red grapes, you will see a purple or deep purple color. It is at this time where you might see some grape bunches on the ground. This is done on purpose to control the quality of grapes that are left on the vine. Attention needs to be focused on developing grape bunches with a more concentrated flavor. However, if eaten at this time, the grapes will taste very sour. They may not be ready for harvest.

Maturity is the stage that everyone has been waiting for. Fall is the busiest time of year for grape growers. The grapes are less acidic and sweeter tasting. The weather becomes a factor. Acidity and sugar levels will be measured to determine the optimal time for harvesting the grapes. However, the grapes also need to be ripe so that they actually taste like their varietal.

Harvesting takes place when the grapes are perfect and ready for the picking. Hopefully there have been no torrential rains or bad weather that has affected the harvest. If all is well, you have a perfectly balanced grape that tastes and looks like it should.

I would love to hear your nice comments.
Bon Vin!
Veronica

100 Wine Blogs, 100 Days Blog 7 Laird Family Estate

7. Laird Family Estate, it’s all in the name. Planting grapes since 1970. This single family owned vineyard is one of the largest vineyards in the Napa Valley area with over 2000 acres of grapes grown.

Early clients were grand, pioneer wineries such as Mondavi, Inglenook and Beringer. As the years and reputation of Napa Valley vintners grew, smaller, ultra premium wineries such as Cakebread, Merryvale, Chappellet, Far Niente, Joseph Phelps and Duckhorn asked for Laird grapes. Sonoma wineries such as Kendall Jackson purchased Laird grapes as well as Ravenswood, and Chateau St. Jean who also became clients.

Laird uses about 1% of their grapes to produce about 12,000 cases of Laird Family Estate wine with Paul Hobbs as consulting winemaker. A quick stop out of your journey leads you to a breathtaking view and spectacular wine you will remember.

In the past 7 years that I have been going to Napa, I have never missed a visit to Laird. Robert has been in the tasting room for 10 years and I wonder if he ever goes home. Their whites include Chardonnay, Pinot Grigio and Sauvignon Blanc. They have a vast array of reds including Pinot Noir, Merlot, Cabernet Sauvignon and Syrah.

You may want to become a club member to get some of their special wines. The 2005 Napa Valley Laird Red Wine called Jillian’s Blend made with 55% Cabernet Sauvignon and 45% Syrah. Deep garnet color followed by aromas of tobacco, violets and blackberry. Bright fruit flavors of Satsuma plums and black cherry. Medium bodied, with a nice integration of oak and berry fruit. The fruit finishes with little black pepper, cocoa and chewy tannins. I had to buy extras of this choice. Although they have since sold out of the 2005 Jillian’s Blend, they are soon to release the 2007. You can’t go wrong if you are looking for true Californian whites or reds with grapes grown from all across the valley. After tasting Laird wine, it is no wonder why premium wineries purchase their grapes.

Bon Vin!
Veronica

100 Wine Blogs, 100 Days Blog 6 To Share or To Save

6. Would you be more apt to share a special bottle of wine with someone or save it for that special day?

Many people feel that they need to save their favorite wine. They think that they can’t just buy it and drink it! Wines do not need to be stored for long periods of time. Once a bottle is purchased, most likely it was sold ready to drink or it was meant to be stored for about 1-3 years. You can always store a few of those special bottles to open up for that “special occasion” or to taste it to compare the flavors as it ages. Get out those bottles and drink them up. Find someone who you feel is special. Let them know you care by sharing that untouched bottle of wine with them. You can do it!

Let me know what you think and be nice!
Bon Vin!
Veronica

100 Wine Blogs, 100 Days Blog 5 The Barrique

5. The barrique is a barrel used to store, age or ferment wine or spirits. Oak barrels from America, France, Italy or even Slavonia are used for wine. The barrique holds about 58-60 gallons. There are other types and sizes of container that can be used to store wine. The preferred method is to have enough influence of the oak to slightly affect the taste of the wine.

However, there are many other factors when it comes to making wine in barrels. First, you decide on which type of barrel you want to purchase and where you want to purchase it from. Some prefer French oak while others may prefer American oak. Then, you decide on the barrel maker or cooper. You will let the cooper know if or how you want your barrel toasted. You can have a light, medium or dark toast on your barrel. This will decide how much oak will influence the wine and whether or not the wine will have toasty aromas or flavors.

Will you put your wine in new barrels, some new and some old or old barrels? Will your barrels be 1, 2, or 3 years old or will a combination be used? Will all the barrels be toasted and will all of the wine go into toasted barrels or some of the wine? How much oak influence will you want your wine to have?

Purchasing a barrique can approximately range between $500 and $1200 for a new barrel with French oak costing the most. There are some barrels that are fancier on the outside than others. You can also decide if you want to reuse your barrels and how many times you will use them. You can then sell your barrels to someone else who wants to reuse the barrels to make a wine with less of an oak influence.

Tell me what you think and be nice!
Bon Vin!
Veronica