Archive for the ‘Tips & FAQs’ Category

When Should You Decant Wine?

February 26th, 2008 by Sébastien Gavillet

My clients often ask me about when to decant wine.  The answer is fairly simple.

The decanting rule of thumb: You should decant older red wines, ports, Madeira, and fine, older, white dessert wines that exhibit obvious sedimentation.  Consider decanting to be a ritual reserved for fine wines and vintage wines.  Your everyday drinking wines do not need to be decanted unless they are too tight or closed up.  Please read “How to Decant Wine” and look for the section on the Slam Dunk method, the decanting procedure that is appropriate for younger, tight wines.

Decanting is usually done to remove sediments from old and fine wines.  This and two others make up the three main reasons for decanting wine.

When to Decant Wine:  Three Reasons for Decanting Wine

1.  Decant wine to preserve quality.

This has already been discussed above.  When wine exhibits sedimentation, you need to decant it.  How can you tell that sedimentation has occurred?  Check the wine to see if there are bits of sediment “suspended” in it.  These sediments make the wine look hazy.  Sedimentation not only undermines the visual quality of your wine; it can also kill a great wine.

In this instance, therefore, wine is decanted to preserve wine quality.  As mentioned above, however, wine decanting is actually crucial only in fine wines and vintage wines.

2.  Decant wines to aerate them.

Younger, “closed” wines, which need plenty of time to breathe, may also be decanted.  Wines of this type may be opened and allowed to breathe up to 2 hours prior to serving.

A word of caution: When decanting to aerate wine, make sure that room temperature is not above 65-67 degrees as this will accelerate the oxidation process.  Older wines need less aeration time.

Please read “How to Decant Wine” for more information about this.

3. Decant wine for visual impact.

People also decant wines for psychological reasons.  Wine decanters lend a touch of class and elegance to any dinner party.

Let’s say that you are hosting a dinner party tonight.  Your budget is tight, but you want to make a great impression on your guests.  What you can do is serve wine in a decanter, so your guests will think that you are serving them a great wine.

I personally do NOT recommend that you do this, however.  If your guests are wine challenged (i.e. do not know a lot about wines), then you can probably get away with it.  If your guests know their wines, however, this ploy will only make you look bad.  Furthermore, most cheap wines tend to loose what little bouquet they have when served in a wine decanter.  On the contrary, a great wine’s bouquet can be smelled in a glass hours after the wine has been consumed, in which case decanting does little harm.  For more information, please read “Aromas vs. Bouquet:  What Is the Difference?”

A wine decanter should really be used only when you are serving your guests a fine, old wine that will benefit from (or that will not be degraded by) decanting.

Cheers!

How to Pair Cheese & Wine

February 10th, 2008 by Sébastien Gavillet

Wine, apart from bread, is cheese’s best companion.  Which is better with cheese, though:  white wine or red wine?  The following discussion will teach you the basics of cheese and wine pairing.

Red Wine or White Wine with Cheese?

Most people believe that one should drink red wine with cheese.  This age-old practice of pairing up cheese with red wine is actually the result of the dinner routine where it is customary to drink lighter wines before heavier ones.  Since cheese is usually served before desert (that is, late in the meal), people have been inadvertently serving heavy reds with cheeses.

The truth is that most cheeses are better accompanied by white wines.  In fact, you can destroy the entire cheese experience if you pair your cheese with the wrong wine.  In your next dinner party, use the following tips to help you correctly pair up cheese and wine.

Wine and Cheese Pairing Tips

As a general rule, serve cheese with a white wine rather than a red wine.  If you prefer red wines over white wines, though, stick with a light one.  Beaujolais and Burgundy wines do a great job of balancing out the lactic acids found in cheeses.

In general, wines with low tannin content also do much better with most cheeses.  Port is cheese friendly, too.

The following are some ideal cheese-wine pairs that you should consider:

  • Soft Goat cheeses with Sauvignon Blanc (Fume Blanc) or Cotes du Rhone
  • Hard Goat cheeses with Vin Jaune
  • Munster Family cheese with Gewürztraminer or Rieslings
  • Epoise with Marc de Bourgogne (liquor) or Chardonnay (from Burgundy)
  • Parmigianino-Reggiano family with champagne/sparkling wines
  • Beaufort with Ports (Twany)
  • Roquefort or blue cheeses, in general, with Sauternes or sweet desert wines
  • Gruyere with a Sauvignon Blanc or Pinot Grigio
  • Mild Cheddar with Chardonnay
  • Sharp Cheddar with older Rojas

Wine and Cheese Pairing List

I have compiled for WineAromas.com, an extensive list of ideal wine and cheese pairs.  The wine and cheese pairing list includes over 80 cheeses from all over the world.  You can find this list at http://www.winearomas.com/info/cheese.html.

The above wine pairing guide and the wine and cheese pairing list at Wine Aromas are just general guidelines that can help you avoid cheese and wine pairing disasters.  We all have our own tastes, though, so I urge you to experiment with different cheese and wine pairs so you can discover for yourself what your personal cheese and wine pairing preferences are!  You sure will have a lot of fun doing it.  At the very least, this will give you the perfect excuse to sample different cheeses and taste / drink a lot of wines.

Have fun experimenting with wine and cheese pairs!  Cheers!

Faults in Wine

February 07th, 2008 by Sébastien Gavillet

Today, I was asked an interesting question: How does one learn to recognize faults in wine? Fortunately, this is a million-dollar question with a $119-dollar answer – the 12-Aroma Faults Kit at WineAromas.com. This affordable wine faults kit is a great tool for anyone who wishes to learn how to sniff out faulty aromas in wines.

Why Do You Need an Aroma Faults Kit?

It is said that approximately 8% of all wines are faulty, yet less than 1% is returned at the point of purchase. There are two main reasons for this. First, there are those who drink faulty wine without noticing the fault or without being able to pinpoint the particular fault. Second, there are those who drink faulty wine, notice the fault, but do not bother returning the wine bottle.

The wine faults kit will teach you how to recognize faulty wine aromas. With practice, you will be able to determine whether or not a certain wine has a faulty aroma. You will also be able to recognize the particular type of faulty aroma present. You can therefore demand a replacement every time you are served faulty wine; thus, you’ll never have to drink faulty wine again.

The Wine Faults Kit

The wine faults kit is used the world over by winemakers, sommeliers, wine lovers, and some of the best wine schools like UC Davis that offer a wine education program. The 12-Aroma Wine Faults Kit, in particular, will teach you the 12 most commonly found faulty scents in wines. It also comes with a booklet that explains how these faulty aromas occur and how you can avoid or rectify them.

I must warn you; the faults kit does not smell good. It has the scents of vegetal, rotten apple, vinegar, glue, soap, sulfur, rotten egg, onion, cauliflower, horse, moldy-earth, and cork. Indeed; a faults kit session will never be mistaken for aromatherapy.

I highly recommend the faults kit to anyone who loves wines. It is definitely a worthy investment. The next time you are in a restaurant and detect a faulty aroma in your wine, you can call up the waiter or sommelier – should they have one – and you will be able to explain your concern in great and specific detail. This way, you can get a new, fault-free bottle of wine.

Important faulty wine tip: Should you detect the vegetal fault in your wine, change your wine order altogether. The vegetal fault occurs at harvest and, most likely, the entire batch of that vintage from that particular winemaker will be faulty.

Cheers!

Does the Type of Wine Glass Really Make a Difference?

January 29th, 2008 by Sébastien Gavillet

YES! The type of wine glass really makes a difference. I will be happy to debate any wine critic on this issue. Robert Hall once told me, “If the wine matters, so does the glass!” and I couldn’t agree more with his assessment. Incidentally, this statement also happens to be Bottega Del Vino’s trademarked slogan.

When I first became interested in wines, my father played his part and bought me my first wine book. I will not name the author as I am not in the business of offending people. Suffice it to say that when I got to the author’s claim that the type of wine glass (whether it be glass, pewter, plastic, crystal, tin cup, etc.) does not make much of a difference and should not prevent one from drinking wine, I instinctively knew I was reading a false statement.

Wine Glasses Make a Difference

In the mid-nineties, I was invited to a wine tasting featuring Chateau Yquem’s wines. We were told that there were to be four vintages at this tasting. We were given four glasses, one for each vintage. After sampling the wines, we started to discuss the various aromas that we could smell, the differences in texture (very slight but noticeable) that we could detect, and the characteristics of the four wines.

After a while, however, the host made a shocking announcement. All four wines were actually of the same vintage! I could hear the guests gasping, arguing and claiming that it could not be possible. None of us had any idea that we were drinking four glasses of the same wine. What made it more embarrassing was the fact that we were no amateurs to be so thoroughly deceived.

“How can this be?” one of the professional wine tasters asked. The host replied, “It is all about the wine glass and how wine evolves in each differently!”

The wine glass does matter. Wines react when exposed to air, and the bouquet, body and structure of wines react differently depending on the type and shape of the wine glass used.

The Shape of the Wine Glass Matters

Why does the shape of a wine glass – specifically its opening, rim and body – make such a big difference?

A larger opening means greater exposure to air, allowing the wine to breathe and facilitating the change not only to the wine’s bouquet but also to the wine’s structure. The rim, on the other hand, acts like a vent, releasing or trapping the wine’s bouquet within the glass.

When you sip wine from a glass with a wide opening, further aeration of the wine happens. Thus, wine aromas previously not noticeable are revealed and further changes in the wine’s structure also take place. These changes will become detectable both in the mouth (on the tongue, to be more precise) and, once again, in the nose. This is the retro-olfactory process or, in layman’s terms, the process by which wine aromas develop or break open after the wine comes in contact with the saliva; some aromas need liquid to become volatile.

The entire process is actually quite complex and would take a few pages to explain. I will discuss this in greater detail in my first podcast (video) presentation, so watch out for it.

Conclusion

I don’t expect you to go out and buy a set of wine glasses for each type of wine that exists. However, I do recommend that you buy wine glasses that are specifically designed for the wines you enjoy or love the most. It is definitely worth it and, more importantly, you and your wine deserve it!

So remember: if you are going to drink wine, drink it in a stem glass – preferably one made of crystal. If you have the option, use one that is best fitted.

No, you don’t have to take my advice if you are the type to drink 2buckchuck. In that case, I don’t think the wine glass will make much of a difference, and I really don’t know why you’re reading my wine blog.

Cheers!

Should You Change Wine Glasses When Drinking a Different Wine?

January 25th, 2008 by Sébastien Gavillet

Sometimes, you need to change wine glasses; sometimes, you don’t.  It all depends on the type of wine you are drinking.  The following are some practical guidelines that can help you decide whether you should change your wine glass or not when drinking different wines, so read on.

Red Wines and White Wines

In general, you don’t drink red wines and white wines using the same wine glass.  Therefore, if you are drinking both, use a different wine glass for each wine type.

Same Wine or Same Varietal

You can stick with the same glass if you are drinking the same wine (different bottle) or two different wines of the same varietal. However, I do recommend that you start with the lighter-bodied wine before proceeding to the heavier-bodied wine.  If you reverse this order, the heavy-bodied wine will leave residues that may affect your enjoyment of the lighter-bodied wine.

Wine Tasting

If you are evaluating a wine, you should always use a clean wine glass.  As a professional wine taster, I always use a clean glass when evaluating wines.  I do this even when tasting two red wines one after another.  I apply the same rule when tasting all other wine types.

I have a good reason for doing this.  Wines leave their aromas in a wine glass; even after all the wine is gone, the aromas remain.

At wine tastings, I change my wine glass as often as possible.  In most wine tastings, however, you will be given only one wine glass and you will have to make do with it.  When changing glasses is just not possible, I rinse my glass with bottled water whenever necessary.  The fuller the wines’ body, the more often I rinse my glass.

When You Don’t Change Your Wine Glass

Last month, I attended a wine tasting in Europe and I encountered a first.  I was poured a new wine into a glass I had already been using.  When I sniffed the new wine, it smelled faulty.  I could detect the distinct smell of onion!  It’s not really a scent you get too often, and it’s not one you’re bound to miss.  Interestingly, I was the only one who could smell it.  So I passed my glass to the others; they confirmed my judgment and we started investigating.

Do you know what we found out?  The smell of onion was the result of the reaction between the new wine and the wine I had been drinking previously.  The new wine would have never developed the faulty aroma if I were using a fresh wine glass.

Until that experience, I had never truly experienced first-hand how wine could be tainted by residues left in a glass.  In fact, none of us at that wine tasting event ever had.  It really brought home the fact that, if at all possible, one should change wine glasses when drinking a different wine.

Changing wine glasses is especially important if you are a wine aficionado or are drinking premium wines that you don’t really want to taint with another wine’s aroma.  If it’s all the same to you then, by all means, you can drink different wines using the same glass.

Cheers!

My Fellow Wine Aficionados!

January 15th, 2008 by Sébastien Gavillet

Welcome to my food and wine blog, Wine Vibe!

After much deliberation and then some, I finally caved in to my friends, family and clients’ urging that I start this wine blog. They believe that I have much worth sharing about the wine industry since I have been working in the wine education business for the last 7 years and have been immersed in the wine world since I was young.

Now here I am, embarking on a new journey… wine blogging. In this wine blog, I will share my knowledge, opinions, experiences, and passion for wine and food to all the wine lovers out there who are interested in what I have to say. Have questions? Shoot me an email, and I will see if I can satisfy your curiosity.

Let the journey begin…