A number of virtual wine tastings will occur online over the next few weeks and there’s lots of opportunities to discover new and exciting wines: #CabernetDay & #TempranilloDay (both Sept 1st), and #Grenache Day (Sept 25th).
Those of us who have been tasting and tweeting for a while know how these events work, but if you’re new to virtual wine tastings or have never been brave enough to talk about wine online, here’s a few tips to get you started and answers to some of the most common questions I receive:
Q: What do I talk about?
A; There’s no rules on what you need to discuss – it could be about how the wine tastes, the region it’s sourced from, if there’s a food that the wine is going well with, or just ask the winemakers a question directly if you have questions. Some people take photos of where they are and get some photos into the stream of activity to provide a visual reference for others to see the action or if there’s a line up of wines to sample, you can simply talk up your favorite selections.
If you follow the stream of activity closely enough, you’ll often pick up links to videos or online content that winemakers are sending out – you might watch these and come back with comments or let people know your thoughts after tasting the wine. It’s all about participating in the discussion.
Think of the event as a big dining table where you don’t know everyone, but you’re coming together for an event and find common interests to chat about.
Make sure you include the relevant hashtag with your comments so that people can follow the thread of your conversations.
Q; I don’t know much about wine, can I still participate?
A: Absolutely – the whole purpose of these events is to help people discover more about wine and have some fun along the way. Those people participating are often very passionate about wine, so if you don’t know something or understand, ask them to explain – that’s the value of sharing on this online forum.
Q: I am not on twitter, can I still get involved?
Most of the action will occur via twitter, but you can still get involved with facebook posts, posting videos or checking in to venues participating if you are using something like facebook places or four square.
If you’re at home and have access to internet, you can watch the activity by putting in the hashtag on sites like www.twitterfall.com, www.kurrently.com or searching for the hashtag on programs like Hootsuite, Tweetdeck or Seesmic.
While there’s no set rules for these online tastings, one of the core objectives is to help people discover more about wine – new varietals, different regions and styles, and brands you may not have come across before.
Hope to see you online tasting and tweeting. Let's hear about your favorite new wine discoveries!
Showing posts with label wine. Show all posts
Showing posts with label wine. Show all posts
Tuesday, August 30, 2011
Back to School - Wine Tasting Basics
Nearly every Saturday during our weekly wine tasting, customers will ask us to explain the proper technique for tasting wine. While wine tasting rating systems range from a simple - "I love it!" or "I hate it!" to more complicated 100 point scales, if your overall goals include getting acquainted with a variety of wine regions and the ability to select a bottle that you'll enjoy from a wine list, then my first suggestion is to take some notes the next time you go wine tasting. With glass in hand, here's a place to start:
Step 1: See
Look at a wine's appearance. This is a good starting point to differentiate it from others. Describe the color - straw, garnet, ruby, etc. The browning rim around a wine may indicate that it has been aged.
Wines that are not fined or filtered will not always appear crystal clear. Don't worry, this is not a flaw and may actually lend to the body, flavor and ageability of a wine.
Step 2: Smell
Swirl the glass to release the aromas. Describe the aromas i.e. fruity, spicy, earthy, herbal, toasty oak. Check out an aroma wheel for help with more descriptors. Start with a general category like fruity. Which kind? If it's berry, then what type? Strawberry.
Tasting sheets can be helpful, but they'll be in need of updating. Some notes were written at the time the wine was bottled or at a particular point in its development. Given that wine changes over time, the tasting notes may not describe what your perceive. If the wine has aged well, it may have developed more complex aromas and other nuances that weren't noted initially.
Wine Terms:
Aromas are what the grapes have contributed. Bouquet is what the winemaker has contributed i.e. by barrel aging it adds a vanilla, toasted oak character.
Step 3: Flavor
Taste the wine. Describe its flavor. Fruity? Floral? Vegetable? Nutty? Caramel? Finding the words to match the exact flavors is difficult and takes a fair amount of training. More on "developing your palate" below.
Does it achieve overall balance? A wine that is overly flat or acidic does not achieve balance.
After you've tasted the wine, you can ask What flavors linger? Is there a finish (after taste)? What you're looking for are the lingering flavors and subtle nuances that develop on the finish as the wine warms and spreads more completely across the palate.
Step 4: Body
Body of the wine is light, medium, or full-bodied. Watch the wine's "legs" as you swirl it in the glass. Do the "legs" run down the glass quickly? Does it match what is varietally correct? A Chardonnay that is thin does not represent the varietal.
Step 5: Summarize
In its final analysis, how would you rate the overall quality of the wine? Tally the components you've observed in your tasting sequence. Does it make the grade? It's a Thumbs up or Thumbs Down.
Developing your palate:
If you are just getting started, choose wines that are polarized comparisons. Side by side tastings done blindly work well. Select wines from various regions, varietals, and vintages. Complex aromas really stand out in older vintages. Take notes using the 5 step process.
Want to be an expert taster? Buy a flavor kit to add comparative analysis when tasting wines. Do blind tastings using the same varietals. Also, visit a vineyard and sample wine grapes straight from the vine during harvest season. Make a note of varietal characteristics and flavors. How well are those flavors expressed in the finished wine?
"House palate" refers to people who have developed a taste for a certain type of wine and may not find others pleasing.
If you are happy with what you drink, then drink what you like. If you would like to avoid house palate, then move out of your wine comfort zone using the 5 step process detailed above
Try Something New: Winemaking techniques and vineyard practices vary widely. If you think you don't like a particular varietal, give it a shot. Opportunities to taste wine has expanded exponentially over the years. Visit a local vineyard or find the local wine stores show interest in helping you develop your palate and wine tasting skills. You may find a delicious exception to add to your wine collection. Most of all, explore, discover and enjoy!
It's Back-to-School time so Start Wine-ing!
Step 1: See
Look at a wine's appearance. This is a good starting point to differentiate it from others. Describe the color - straw, garnet, ruby, etc. The browning rim around a wine may indicate that it has been aged.
Wines that are not fined or filtered will not always appear crystal clear. Don't worry, this is not a flaw and may actually lend to the body, flavor and ageability of a wine.
Step 2: Smell
Swirl the glass to release the aromas. Describe the aromas i.e. fruity, spicy, earthy, herbal, toasty oak. Check out an aroma wheel for help with more descriptors. Start with a general category like fruity. Which kind? If it's berry, then what type? Strawberry.
Tasting sheets can be helpful, but they'll be in need of updating. Some notes were written at the time the wine was bottled or at a particular point in its development. Given that wine changes over time, the tasting notes may not describe what your perceive. If the wine has aged well, it may have developed more complex aromas and other nuances that weren't noted initially.
Wine Terms:
Aromas are what the grapes have contributed. Bouquet is what the winemaker has contributed i.e. by barrel aging it adds a vanilla, toasted oak character.
Step 3: Flavor
Taste the wine. Describe its flavor. Fruity? Floral? Vegetable? Nutty? Caramel? Finding the words to match the exact flavors is difficult and takes a fair amount of training. More on "developing your palate" below.
Does it achieve overall balance? A wine that is overly flat or acidic does not achieve balance.
After you've tasted the wine, you can ask What flavors linger? Is there a finish (after taste)? What you're looking for are the lingering flavors and subtle nuances that develop on the finish as the wine warms and spreads more completely across the palate.
Step 4: Body
Body of the wine is light, medium, or full-bodied. Watch the wine's "legs" as you swirl it in the glass. Do the "legs" run down the glass quickly? Does it match what is varietally correct? A Chardonnay that is thin does not represent the varietal.
Step 5: Summarize
In its final analysis, how would you rate the overall quality of the wine? Tally the components you've observed in your tasting sequence. Does it make the grade? It's a Thumbs up or Thumbs Down.
Developing your palate:
If you are just getting started, choose wines that are polarized comparisons. Side by side tastings done blindly work well. Select wines from various regions, varietals, and vintages. Complex aromas really stand out in older vintages. Take notes using the 5 step process.
Want to be an expert taster? Buy a flavor kit to add comparative analysis when tasting wines. Do blind tastings using the same varietals. Also, visit a vineyard and sample wine grapes straight from the vine during harvest season. Make a note of varietal characteristics and flavors. How well are those flavors expressed in the finished wine?
"House palate" refers to people who have developed a taste for a certain type of wine and may not find others pleasing.
If you are happy with what you drink, then drink what you like. If you would like to avoid house palate, then move out of your wine comfort zone using the 5 step process detailed above
Try Something New: Winemaking techniques and vineyard practices vary widely. If you think you don't like a particular varietal, give it a shot. Opportunities to taste wine has expanded exponentially over the years. Visit a local vineyard or find the local wine stores show interest in helping you develop your palate and wine tasting skills. You may find a delicious exception to add to your wine collection. Most of all, explore, discover and enjoy!
It's Back-to-School time so Start Wine-ing!
Wednesday, July 20, 2011
Summer Splash: Vinho Verde
There are currently nearly 35,000 hectares of Vinho verde vineyards, making up 15% of the total in Portugal. There are 30,599 producers, down from 72,590 in 1981.
The Vinhos Verdes are light and fresh, and are intended to be drunk within a year. At less than one bar of CO2 pressure, they do not quite qualify as semi-sparkling wines but do have a definite pétillance. The white Vinho Verde is very fresh, due its natural acidity, with fruity and floral aromas that depend on the grape variety. The white wines are lemon- or straw-coloured, around 8.5 to 11% alcohol, and are made from local grape varieties Loureiro, Arinto, Trajadura, Avesso and Azal. Vinho Alvarinho is made from Alvarinho grapes, from a small designated sub-region of Monção. It has more alcohol (11.5 to 14%) and ripe tropical aromas. The reds are deep red and tannic, and are mostly made from Vinhão, Borraçal and Amaral grapes. The rosés are very fresh and fruity, usually made from Espadeiro and Padeiro grapes.
CICONIA Vinho Verde 2010
Cool and refreshing Vinho Verde is the summer’s hot wine. With only 10% alcohol, it’s a perfect quaffer for a warm day. The bouquet is a lively mix of citrus & floral aromas. Soft flavors of apricot and grapefruit are perked up by the sparkling bubbles and balanced by delightful crisp acidity and strong minerality.
CASAL GARCIA Vinho Verde Rosé 2010
Casal Garcia is one of Aveleda’s most significant brands. It is the second oldest wine brand in Portugal and remains one of the greatest ambassadors of Portuguese wines all over the world. Produced from Azal Tinto, Barraçal, and Vinhao grapes. Like white wines from Vinho Verde, this is slightly effervescent, fresh, invigorating stuff. Just a hint of residual sugar balances out the red fruit, acidity, and fizz. Chill this one and drink it in warm weather for a real treat.
Thursday, June 30, 2011
Three for the Holiday
Before you break out the grill for the long 4th of July weekend, stop by Sun Singer to consider all your options. With a great selection of beer, fine wine and spirits, we've got almost everything - except the meat - to make the holiday memorable. Try on these three reds for size, we thinks they'll be just the right fit!
Andrew Rich 'Cuvee B' Pinot Noir 2008, Wilamette Valley, Oregon
With its dark color and deep aromas of graphite, crushed red and black berries, and a hint of wild herbs, the Cuvée announces itself as a wine that is altogether more “serious” than the Prelude. In the mouth the wine seems more savory than overtly fruity, with a round, sweet, rich mid-palate. It is full and lush with any excess weight (a hallmark of 2008). There is excellent length here, with well-integrated tannins and vibrant acidity to keep the wine focused and fresh. 90 pts. Wine Spectator
Corvidae 'The Keeper' Cabernet Franc 2009, Columbia Valley, Washington
Plush and velvety, full-bodied and easy drinking. The scent and flavors knock you out - spice joins black tea, fresh tobacco, thyme, sweet cedar chips, black berries and cassis. When Cabernet Franc is made from well ripened fruit, (as this wine is) it combines plush fruit and interesting accent notes with body that stands well with rich roasted and grilled meats.
Orin Swift 'Saldo' Zinfandel 2008, California
The word "saldo" has many different meanings in Spanish, Italian and Portuguese. In Spanish, it mainly refers to "balance on hand", and sometimes it can mean "from here and there." This wine represents the best of the best lots made by Dave from vineyards all across Northern California.
Through the success of his Prisoner label, Orin Swift Cellars owner/winemaker Dave Phinney has gained access to some of the best Zinfandel vineyards in the Northern California growing community. The 2008 Saldo is rich, ripe, and full-bodied, with aromas of black cherry and bramble fruit. The tannins are soft but the wine has a huge mid-palate. The soft, lush finish lingers. 2008 was a perfect vintage for Saldo. The hot weather was ideal for creating ripe zinfandel. Drink now and enjoy over the next five years.
Andrew Rich 'Cuvee B' Pinot Noir 2008, Wilamette Valley, Oregon
With its dark color and deep aromas of graphite, crushed red and black berries, and a hint of wild herbs, the Cuvée announces itself as a wine that is altogether more “serious” than the Prelude. In the mouth the wine seems more savory than overtly fruity, with a round, sweet, rich mid-palate. It is full and lush with any excess weight (a hallmark of 2008). There is excellent length here, with well-integrated tannins and vibrant acidity to keep the wine focused and fresh. 90 pts. Wine Spectator
Corvidae 'The Keeper' Cabernet Franc 2009, Columbia Valley, Washington
Plush and velvety, full-bodied and easy drinking. The scent and flavors knock you out - spice joins black tea, fresh tobacco, thyme, sweet cedar chips, black berries and cassis. When Cabernet Franc is made from well ripened fruit, (as this wine is) it combines plush fruit and interesting accent notes with body that stands well with rich roasted and grilled meats.
The word "saldo" has many different meanings in Spanish, Italian and Portuguese. In Spanish, it mainly refers to "balance on hand", and sometimes it can mean "from here and there." This wine represents the best of the best lots made by Dave from vineyards all across Northern California.
Through the success of his Prisoner label, Orin Swift Cellars owner/winemaker Dave Phinney has gained access to some of the best Zinfandel vineyards in the Northern California growing community. The 2008 Saldo is rich, ripe, and full-bodied, with aromas of black cherry and bramble fruit. The tannins are soft but the wine has a huge mid-palate. The soft, lush finish lingers. 2008 was a perfect vintage for Saldo. The hot weather was ideal for creating ripe zinfandel. Drink now and enjoy over the next five years.
Wednesday, March 23, 2011
Wine: We're Stacked with Deals
There's always the dilemma about a good value wine for any occasion - something to drink with burgers and pizza or take to a party or just to have a glass while you're cooking dinner. Here's a few suggestions you'll find in the wine room at Sun Singer and all at $10.99 and under:
WHITES
YVON MAU Colombard-Chardonnay 2009
Cotes de Gascogne, France $9.99
Like drinking a little sunshine in a glass. In Gascony, Colombard is the grape used to produce the famous Cognac from Armagnac. Here it is blended with 25% Chardonnay to produce a wine with notes of citrus, fresh lime zest and a very nice mouthful of fruit with a good, clean finish. Great as an aperitif or alongside cheese.
LOS NEVADOS Chardonnay 2010
Mendoza, Argentina $8.99
Very fresh, lively and clean with a hint of tropical fruit notes with a good backbone that allows it to be paired with a myriad of dishes from creamy cheeses to fish and lighter fare.
REDS
CHATEAU HAUT-SARTHES 2007
Bergerac, France $10.99
60% Merlot, 20% Cabernet Sauvignon and 20% Cabernet Franc. This dark-colored but well-balanced and soft wine with good body and a perfect mix of fruit, fragrance, roundness and structure, like you would find in a good St. Emilion is very satisfying with a wide spectrum of earthy bistro dishes, including lamb stew with black olives, Boeuf Bourguignon, and veal stew.
PAGOS de EGUREN Tempranillo 2007
Castilla, Spain $9.99
Primary black and blue fruit aromas are complicated by hints of herbs and menthol. Light and a touch dry, with dark berry flavors picking up a refreshing bitter licorice note with air. The fruit is a bit one-dimensional, but this virtually tannin-free wine is extremely easy to drink.
LOS NEVADOS Cabernet Sauvignon 2009
Mendoza, Argentina $8.99
Very complex of spices and condiments, has notes of roasted peppers, plums and a fund of jelly accompanied by bouquet of roasted fruit, coffee and vanilla. Good entry in the mouth, round, with red fruit and cherry or strawberry with sweet and powerful tannins.
WHITES
YVON MAU Colombard-Chardonnay 2009
Cotes de Gascogne, France $9.99
Like drinking a little sunshine in a glass. In Gascony, Colombard is the grape used to produce the famous Cognac from Armagnac. Here it is blended with 25% Chardonnay to produce a wine with notes of citrus, fresh lime zest and a very nice mouthful of fruit with a good, clean finish. Great as an aperitif or alongside cheese.
LOS NEVADOS Chardonnay 2010
Mendoza, Argentina $8.99
Very fresh, lively and clean with a hint of tropical fruit notes with a good backbone that allows it to be paired with a myriad of dishes from creamy cheeses to fish and lighter fare.
REDS
CHATEAU HAUT-SARTHES 2007
Bergerac, France $10.99
60% Merlot, 20% Cabernet Sauvignon and 20% Cabernet Franc. This dark-colored but well-balanced and soft wine with good body and a perfect mix of fruit, fragrance, roundness and structure, like you would find in a good St. Emilion is very satisfying with a wide spectrum of earthy bistro dishes, including lamb stew with black olives, Boeuf Bourguignon, and veal stew.
PAGOS de EGUREN Tempranillo 2007
Castilla, Spain $9.99
Primary black and blue fruit aromas are complicated by hints of herbs and menthol. Light and a touch dry, with dark berry flavors picking up a refreshing bitter licorice note with air. The fruit is a bit one-dimensional, but this virtually tannin-free wine is extremely easy to drink.
LOS NEVADOS Cabernet Sauvignon 2009
Mendoza, Argentina $8.99
Very complex of spices and condiments, has notes of roasted peppers, plums and a fund of jelly accompanied by bouquet of roasted fruit, coffee and vanilla. Good entry in the mouth, round, with red fruit and cherry or strawberry with sweet and powerful tannins.
Tuesday, March 22, 2011
Green Wine Guide
What is Organic Wine?
Following the recent creation by the USDA of a National Organic Program, an organic wine is now defined as "a wine made from organically grown grapes and without any added sulfites". By this unfortunate restriction, the vast majority of what you and I have been calling organic wines must now be referred to as "wines made from organic grapes" (or organically grown grapes), as they are allowed to contain up to 100 ppm of added sulfites.
While we support the effort of some winemakers to explore avenues to eliminate the use of sulfur dioxide, the truth is that wines without added sulfites are very few in number and very unstable in quality, giving the public a negative perception of what an Organic wine can be! The wine industry has therefore the dubious honor of being the only one that cannot call its product "organic" even though it is made with more than 95% of organic components. [With the higher permissible level of 100ppm SO2 present in the wine, the percentage is still 99.99% organic!].
100% Organic
For a wine to be labeled “100% Organic” and bear the USDA organic seal, it must be made from 100% organically produced ingredients (in other words, the grapes must be grown organically), have an ingredient statement on the label, and give information about who the certifying agency is. A wine in this category cannot have any added sulfites. It may have naturally occurring sulfites, but the total sulfite level must be less than 100 parts per million.
Organic
To be labeled “Organic” and bear the USDA organic seal, the wine must be made from at least 95% organic ingredients, have an ingredient statement on the label where organic ingredients are identified as being organic, and give information about who the certifying agency is. Again, a wine in this category cannot have any added sulfites, but it is allowed to have naturally occurring sulfites below100 parts per million. The nonorganic 5% must either be a nonorganically produced agricultural ingredient that is not organically available or another substance like added yeast.
Made with Organic Ingredients - Made with Organic Grapes - Organically Grown
To claim any of these statements, a wine must be made with at least 70% organic ingredients, have an ingredient statement on the label where organic ingredients are identified as being organic, and give information about who the certifying agency is. A wine in this category may not bear the USDA seal. It may contain added and naturally occurring sulfites and the total must still be under 100 parts per million. The 30% of nonorganic ingredients must be nonorganically produced agricultural ingredients that are not available in an organic form or another substance.
Some Organic Ingredients
This category is for products that have less than 70% organic ingredients. It cannot bear the USDA seal nor have information about a certifying agency or any other reference to organic content. Biodynamic Wines Biodynamic principles take the organic approach a step further by making sure that the growth of the grapes is in tune with the larger environment. Using homeopathic sprays, herbal preparations and lunar cycles, soil fertility is increased and vines are protected from pests and diseases.
Biodynamic farming techniques utilize the vineyard's natural resources to cultivate the highest quality grapes possible without the use of pesticides, fungicides, herbicides, synthetic fertilizers, growth stimulants or GMOs. A vineyard that is certified biodynamic meets and typically exceeds the standards and regulations for organic certified farming.
LIVE
LIVE, Oregon viticulture industry's Low Input Viticulture and Enology label was put in place to ensure that Oregon vineyards remain disease-free, as they have been historically, while limiting the use of chemical pesticides. LIVE wines are certified by the International Organization for Biological Control therefore allowing to be internationally certified sustainable. LIVE promotes planting of species appropriate to local conditions, reliance on beneficial insects, fungi and plants, and increased biodiversity (www.liveinc.org).
Salmon Safe
Salmon Safe is a Northwest eco-label for agricultural practices that restores watershed conditions to allow salmon to spawn and thrive. It works in partnership with LIVE to promote runoff control, planting trees near streams and utilizing integrated pest management. Vineyards are inspected by an independent contractor (often an organic certifier) to ensure compliance with both LIVE's and Salmon Safe's standards (for a list of wineries, see www.salmonsafe.org/wine/winelist.cfm).
Vegan Wines
Winemakers, both organic and conventional, are not obliged to declare on the label when they use animal by-products as fining agents to clarify wine. These include egg white (to brighten red wines), casein (a milk protein to make wine taste softer), gelatin (removes bitterness) and isinglass (derived from fish). A vegan wine, on the other hand, uses no animal products whatsoever.
SULFITES
Although one percent of the population suffers from sulfite allergies (and five percent of asthma sufferers react to sulfites) if you or your partner are allergic, low-sulfite organic wines from the U.S. may be your best choice. All wines contain some sulfites naturally, but European organic wines have added sulfites to levels of between 40 and 80 parts per million (ppm). As noted above, USDA organic regulations do not allow sulfites to be added to certified organic wines, putting American organic wine levels between 10 and 20 ppm. U.S. wines made with organic grapes must have sulfite levels of less than 100 ppm. Conventional wines, however, range from 80 to 120 ppm and higher.
Following the recent creation by the USDA of a National Organic Program, an organic wine is now defined as "a wine made from organically grown grapes and without any added sulfites". By this unfortunate restriction, the vast majority of what you and I have been calling organic wines must now be referred to as "wines made from organic grapes" (or organically grown grapes), as they are allowed to contain up to 100 ppm of added sulfites.
While we support the effort of some winemakers to explore avenues to eliminate the use of sulfur dioxide, the truth is that wines without added sulfites are very few in number and very unstable in quality, giving the public a negative perception of what an Organic wine can be! The wine industry has therefore the dubious honor of being the only one that cannot call its product "organic" even though it is made with more than 95% of organic components. [With the higher permissible level of 100ppm SO2 present in the wine, the percentage is still 99.99% organic!].
100% Organic
For a wine to be labeled “100% Organic” and bear the USDA organic seal, it must be made from 100% organically produced ingredients (in other words, the grapes must be grown organically), have an ingredient statement on the label, and give information about who the certifying agency is. A wine in this category cannot have any added sulfites. It may have naturally occurring sulfites, but the total sulfite level must be less than 100 parts per million.
Organic
To be labeled “Organic” and bear the USDA organic seal, the wine must be made from at least 95% organic ingredients, have an ingredient statement on the label where organic ingredients are identified as being organic, and give information about who the certifying agency is. Again, a wine in this category cannot have any added sulfites, but it is allowed to have naturally occurring sulfites below100 parts per million. The nonorganic 5% must either be a nonorganically produced agricultural ingredient that is not organically available or another substance like added yeast.
Made with Organic Ingredients - Made with Organic Grapes - Organically Grown
To claim any of these statements, a wine must be made with at least 70% organic ingredients, have an ingredient statement on the label where organic ingredients are identified as being organic, and give information about who the certifying agency is. A wine in this category may not bear the USDA seal. It may contain added and naturally occurring sulfites and the total must still be under 100 parts per million. The 30% of nonorganic ingredients must be nonorganically produced agricultural ingredients that are not available in an organic form or another substance.
Some Organic Ingredients
This category is for products that have less than 70% organic ingredients. It cannot bear the USDA seal nor have information about a certifying agency or any other reference to organic content. Biodynamic Wines Biodynamic principles take the organic approach a step further by making sure that the growth of the grapes is in tune with the larger environment. Using homeopathic sprays, herbal preparations and lunar cycles, soil fertility is increased and vines are protected from pests and diseases.
Biodynamic farming techniques utilize the vineyard's natural resources to cultivate the highest quality grapes possible without the use of pesticides, fungicides, herbicides, synthetic fertilizers, growth stimulants or GMOs. A vineyard that is certified biodynamic meets and typically exceeds the standards and regulations for organic certified farming.
LIVE
LIVE, Oregon viticulture industry's Low Input Viticulture and Enology label was put in place to ensure that Oregon vineyards remain disease-free, as they have been historically, while limiting the use of chemical pesticides. LIVE wines are certified by the International Organization for Biological Control therefore allowing to be internationally certified sustainable. LIVE promotes planting of species appropriate to local conditions, reliance on beneficial insects, fungi and plants, and increased biodiversity (www.liveinc.org).
Salmon Safe
Salmon Safe is a Northwest eco-label for agricultural practices that restores watershed conditions to allow salmon to spawn and thrive. It works in partnership with LIVE to promote runoff control, planting trees near streams and utilizing integrated pest management. Vineyards are inspected by an independent contractor (often an organic certifier) to ensure compliance with both LIVE's and Salmon Safe's standards (for a list of wineries, see www.salmonsafe.org/wine/winelist.cfm).
Vegan Wines
Winemakers, both organic and conventional, are not obliged to declare on the label when they use animal by-products as fining agents to clarify wine. These include egg white (to brighten red wines), casein (a milk protein to make wine taste softer), gelatin (removes bitterness) and isinglass (derived from fish). A vegan wine, on the other hand, uses no animal products whatsoever.
SULFITES
Although one percent of the population suffers from sulfite allergies (and five percent of asthma sufferers react to sulfites) if you or your partner are allergic, low-sulfite organic wines from the U.S. may be your best choice. All wines contain some sulfites naturally, but European organic wines have added sulfites to levels of between 40 and 80 parts per million (ppm). As noted above, USDA organic regulations do not allow sulfites to be added to certified organic wines, putting American organic wine levels between 10 and 20 ppm. U.S. wines made with organic grapes must have sulfite levels of less than 100 ppm. Conventional wines, however, range from 80 to 120 ppm and higher.
Bargain-Buying Strategies
With gas prices still hovering around the $4 mark, more and more customers have been asking me how to find better value in their wine selections. I thought that I
would take this opportunity to discuss some tips on finding those wines that over-deliver for their price.
Take the road less travelled, don't rely on familiar brands.
Many popular labels aren't so successful with lower-priced brand extensions. Name recognition may pay off when buying in the $30-$40 range, but I find it to be less reliable in bargain aisles.
Many smaller family owned wineries are a great place to look for value. You may not have heard of them because they don’t spend money on advertising. They tend to all believe that it is what is in the bottle that matters.
It is difficult to make everything excellent. Look for producers who specialize in a particular variety or blend of wine.
Embrace obscurity.
In much of the world, everyday wines are made with native grapes, from Gruner Veltliner to Bonarda, which require little manipulation. Invest in a solid guide to varieties (Jancis Robinson's book "How to Taste" covers it well) and practice your pronunciation.
Sometimes you don’t even have to choose an obscure grape to make a great find - just something a little atypical. The Zantho Muscat 2005 is a wonderful example of this. Most people will read see the varietal Muscat and assume that this is a sweet wine. Not so. This wine drinks more like a Sauvignon Blanc from Sancerre and has quite a tang to the finish.
Another trail off the beaten path is the type of wines known as “field blends.” These types of wines are very common in European countries, while relatively new here in the United States.
Change is constant.
Occasionally we have wines marked “Special Buy”. These wines are one-time-only offers, buyouts from wholesalers, stock that needs to be cleared and so on. Wait too long and they'll vanish. Given these shifting sands, don't dally when you find a winner. Buy more soon.
Think far afield.
The lack of California wines in the mix isn't just sommelier stubbornness. With a few exceptions (and not just the ubiquitous Mr. Charles Shaw and his “Two Buck Chuck”) the economics of making wine here rarely favor the under-$10 category. If you really want homegrown wines, remember such domestic labels as Delicato. Or mix it up: An $8 import, from Spain or South America,and a $12 domestic bottle still yield an average of 10 bucks.
Bigger can be better.
Packaging is a major cost factor for bargain wines, and you can save big by purchasing more in one package. Many bag-in-boxes cut the per-bottle cost down below $6, with the equivalent of 4 bottles in each box.
would take this opportunity to discuss some tips on finding those wines that over-deliver for their price.
Take the road less travelled, don't rely on familiar brands.
Many popular labels aren't so successful with lower-priced brand extensions. Name recognition may pay off when buying in the $30-$40 range, but I find it to be less reliable in bargain aisles.
Many smaller family owned wineries are a great place to look for value. You may not have heard of them because they don’t spend money on advertising. They tend to all believe that it is what is in the bottle that matters.
It is difficult to make everything excellent. Look for producers who specialize in a particular variety or blend of wine.
Embrace obscurity.
In much of the world, everyday wines are made with native grapes, from Gruner Veltliner to Bonarda, which require little manipulation. Invest in a solid guide to varieties (Jancis Robinson's book "How to Taste" covers it well) and practice your pronunciation.
Sometimes you don’t even have to choose an obscure grape to make a great find - just something a little atypical. The Zantho Muscat 2005 is a wonderful example of this. Most people will read see the varietal Muscat and assume that this is a sweet wine. Not so. This wine drinks more like a Sauvignon Blanc from Sancerre and has quite a tang to the finish.
Another trail off the beaten path is the type of wines known as “field blends.” These types of wines are very common in European countries, while relatively new here in the United States.
Change is constant.
Occasionally we have wines marked “Special Buy”. These wines are one-time-only offers, buyouts from wholesalers, stock that needs to be cleared and so on. Wait too long and they'll vanish. Given these shifting sands, don't dally when you find a winner. Buy more soon.
Think far afield.
The lack of California wines in the mix isn't just sommelier stubbornness. With a few exceptions (and not just the ubiquitous Mr. Charles Shaw and his “Two Buck Chuck”) the economics of making wine here rarely favor the under-$10 category. If you really want homegrown wines, remember such domestic labels as Delicato. Or mix it up: An $8 import, from Spain or South America,and a $12 domestic bottle still yield an average of 10 bucks.
Bigger can be better.
Packaging is a major cost factor for bargain wines, and you can save big by purchasing more in one package. Many bag-in-boxes cut the per-bottle cost down below $6, with the equivalent of 4 bottles in each box.
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