Author: grapelady

Tasting Track:

Critical vs. Technical Tasting

Presented by Elaine Chukan Brown and Christy Frank

At the “Critical Versus Technical Tasting” session, we delved into the fascinating world of wine tasting, with a keen focus on understanding the right approach for different situations.

Elaine Chukan Brown, an accomplished writer, speaker, and educator specializing in wine, empowerment, and social justice, graced the stage. She’s not only a James Beard Award winner for her exceptional wine writing but also serves as an advisor to the Women in Wine and Spirits Awards in China, contributing her valuable insights to numerous magazines and textbooks.

Then there’s Jamie Goode, based in London, a wine writer, critic, and judge, armed with a PhD in plant biology. He’s a regular columnist for the UK national newspaper The Sunday Express and a contributor to several prestigious publications.

Tasting Critically

When it comes to tasting wine, the context matters—a lot. Whether you’re wearing the hat of a competition judge, a wine critic, a restaurant wine buyer, or simply an enthusiast savoring a glass, each role demands a unique perspective. Judges, for example, must meticulously align their evaluations with the competition’s specific criteria, setting aside personal preferences. In contrast, restaurant wine buyers scrutinize wines based on their compatibility with the restaurant’s concept, price point, and overall wine list. For instance, an outstanding wine may not fit the restaurant’s Italian-themed list, making it an unsuitable choice. Wine critics, on the other hand, are tasked not only with assigning scores but also with comparing wines within their respective categories. In essence, a Barefoot Merlot isn’t weighed against a Chateau Pomerol; instead, they aim to achieve different goals despite both being wines.

Now, it’s not uncommon to find sommeliers critiquing wine critics. Still, Elaine Chukan Brown emphasized the importance of acknowledging and respecting their unique knowledge. Critics enjoy the privilege of consistently tasting top-tier wines across different vintages, which ultimately enriches the wine world.

Key Takeaway

My favorite take-away from this session was: ‘Your encounter with the wine is subjective, but the discussion and communication is objective.’

Our discussion revolved around the concept of inter-subjective judgment, where individuals collectively assess wines based on shared standards and vocabulary. In the wine community, we have established definitions for terms like acidity, flaws, balance, and harmony, much like how EOD is universally understood as “end of day” or 5 p.m. in the business world.

Remember, wine enjoyment is inherently subjective—your love for Moscato might not be shared by someone who prefers it solely with dessert. However, for effective communication, we rely on a shared vocabulary. Objectively, we can describe Moscato as sweet and Cabernet as tannic. Neither is better; these are simply descriptive terms that help convey wine characteristics effectively.

Tasting Technically

Our focus on technical tasting primarily centered around blind tasting and refining our approach. Before diving into blind tasting, I found Elaine Chukan Brown’s advice particularly valuable. She emphasized the importance of self-evaluation beforehand. Factors like toothpaste residue on your palate, tasting wine as the first sip of the day, or dealing with a dry mouth can significantly impact how you perceive wine. Recognizing and acknowledging these imperfections is key to a more objective evaluation.

Jamie Goode challenged us to delay judgment for as long as possible during blind tasting. It’s remarkably easy to make snap judgments based on appearances or initial aromas. Blind tasting should be approached with the precision of a math proof, continuously asking “why?” The vocabulary we use to describe wines plays a crucial role in inter-subjective judgment, enabling effective communication and shared understanding.

Elaine Chukan Brown and Jamie Goode concluded by stressing the significance of precise and accurate communication among sommeliers. Their intriguing challenge to the audience was this: Can we describe a wine so precisely that others can identify it from a lineup? Achieving this level of precision, they stated, would mark excellence in the craft of a sommelier. I think I might start a game of ‘Blind Battleship’ for my wine club and tasting group.

Fall Into Flavor

As we dive into September with the hustle and bustle of school schedules and sports activities, we understand that time becomes more precious than ever. That’s why we’ve curated these exclusive club offerings to cater to your wine needs for the month, ensuring you never run out of exceptional wine during your busy days.

With the Grape Lady Juice Boxes, you can count on a delightful selection of wines that perfectly complement this season’s vibes. Whether you’re winding down after a long day or celebrating life’s small victories, our carefully curated wines are here to make every moment extra special.

Stay ahead of the game, skip the last-minute wine aisle dash, and savor the convenience of Grape Lady Juice Boxes, your go-to solution for a stress-free, wine-filled September!

The Classic Box:

This tier is designed for those seeking exceptional quality at an accessible price point. Expect a collection of hand-picked wines ranging from $25 to $40 per bottle. It’s the ideal choice for everyday enjoyment and discovering hidden gems. If you drink J. Lohr Cabernets and Meiomi Pinot Noir at home- this is your tier.

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The Curated Box:

Our most popular box. Elevate your wine experience with our Curated Box, carefully curated to deliver a touch of luxury to your palate. This tier features a selection of Bordeaux wines and hand-picked gems from the Connoisseur’s Box. With bottles ranging from $40 to $75 each, you’ll indulge in wines that showcase elegance and sophistication. If you have an open bottle of Rombauer Chardonnay in your fridge- this is your box.

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The Connoisseur’s Box:

For the true wine connoisseur, our Connoisseur’s Box is a haven of exceptional, limited-production wines. Immerse yourself in the world of premium vintages, carefully selected from renowned vineyards. With bottles ranging from $75 to $100 each, this tier promises an extraordinary tasting experience that will leave a lasting impression. For my lovers of Caymus and Opus- Let me show you a few new things.

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Are you ready to become the ultimate host or hostess with minimal effort?

I’ve got you covered!

Allow me to introduce you to the concept of a “house wine” – that reliable, go-to bottle you always have on hand for those unexpected moments when friends drop by or impromptu parties magically happen.

I want house wine!

I believe that your house wine doesn’t need to be pretentious or expensive, but it should be something your friends are always excited to drink at your place. That’s where I come in! Let me help you find that perfect house wine that fits your taste and budget, ensuring you’re always prepared to raise a glass and create memorable moments.

And here’s a little secret to take your hosting game to the next level. Imagine effortless gatherings where the fridge is never empty. I’ve crafted the ultimate solution – an Instacart order for a fabulous spread that will make you feel like a host or hostess extraordinaire. It’s easy, repeatable, and with just a few taps on your cell, you’ll have an impressive spread ready to wow your guests.

This charcuterie board is the ideal pairing for Cabernet Sauvignons, complementing their rich flavors and making you look like a genius.

Let’s make entertaining a breeze and elevate your gatherings to a whole new level.

Cheers,

Check out the Instacart list

The List

Aged White Cheddar
Asiago
Manchego
Smoked Ham
Summer Sausage
Strawberries (add more berries to dress up the tray)
Dried Cherries
Toasted Almonds
Chocolate Almond Bar
Black Pepper Water Crackers
Another Cracker Type

You have probably tried unsuccessfully to peel off a wine label – to keep it because it was beautiful or for more sentimental reasons. But it ripped, it tore, it was curling in on itself. Basically, it sucked.

Label Lifts: Your Label-Saving Superhero

Say goodbye to wrestling with stubborn labels that refuse to part ways with their bottles. Label Lifts will save the day! These clear laminate stickers need simply to be smoothed over the bottle’s label, and with a gentle lift, the label will be separated from the bottle effortlessly. While some suggest using a spoon, the back of a trusty wine key and a credit card also work wonders. If the label starts to resist, don’t force it. Fill the bottle with near-boiling water and let it sit until cool to loosen the grip of the stubborn glue.

Preserving Memories, One Label at a Time

Personal memories intertwined with wine labels make for a truly heartwarming collection. Picture this – opening your insurance file and being greeted by the label from that memorable bottle of Alter Ego shared with co-workers at Del Frisco’s after a demanding dinner shift. Or flipping through the contracts for your utility providers and spotting the Caymus label, reminding you of your first visit to Napa Valley. Pure bliss, isn’t it?

Wine Labels as Cherished Souvenirs

Wine labels hold more than just information about the wine; they encapsulate the essence of special moments. Ever thought of sending cards to dinner guests after an event, adorned with the wine label and a heartfelt note? It’s a beautiful way to cherish the memories created together. When I worked at Del Frisco’s, we had ‘Wine Books’ for special regulars – we removed the label off the bottle they ordered and added it to the book and brought it to the table. Some guests would make notes about the wine, but many turned it into a memory book – jotting down why they were together and drinking the bottle – often having everyone at the table sign the book. Talk about creating lasting memories!

What will you do with your label?

Personally, I love placing the labels on file folders. Pulling my insurance file out always makes me smile; it is emblazoned with the label from a bottle of Alter Ego I opened with my co-workers at Del Frisco’s after a particularly rough dinner shift. The file that holds the contracts for my utility providers has a Caymus label on the front from my first visit to Napa Valley.

You can create your own wine book at home. Any notebook will do, or you can order a custom label book from Amazon.

Celebrate and remember those special moments without having to rely on your phone and scroll through countless Vivino notes. Let the wine labels do the talking, bringing back the joy and nostalgia of each bottle shared with loved ones.

Let’s steer clear of those wine-wrecking mistakes that could turn your prized bottles into mere memories.

1. The Fridge-Top Fiasco

Ah, the infamous built-in wine rack over the refrigerator – a design choice that has sommeliers everywhere shaking their heads. Who thought it was a brilliant idea to store wine above a heat-spewing appliance? Not only does it create an oven-like environment, but it also robs the wine of its charm and flavor. The bottles are subjected to constant warmth – the only good thing happening here is that the corks are kept moist.

2. Vertical Catastrophe

Listen, we know you might be tempted to show off your wine collection like a fancy art installation, but stacking bottles vertically on top of the fridge is a big no-no. The fridge vibrates and produces heat – don’t showcase expensive wine gifts here- unless you are swearing off wine and trying to convert the bottle into red wine vinegar for your salads. Remember, your fridge can store wine inside, not ON top.

3. Sunscreen, Wine-style

Picture this: your wine bottles basking in the glorious rays of sunlight, feeling like they’re on vacation. But alas, this isn’t Cabo – it’s your kitchen window, and the heat from the sun is not a good match for your delicate vino. Spare your bottles the sunburn, think of them like babies.

4. Garage: Not a Wine Retreat

Sure, your garage might be a treasure trove of old memories and long-lost items, but it’s no place for your wine. Unless you’re throwing a wine party for your car, with the air conditioner on full blast, don’t subject your wine bottles to the extreme temperature swings and unfavorable conditions of the garage. Let’s not make our Merlot feel like a forgotten friend.

Temperature and Consistency: The Name of the Game

While perfection might be a lofty goal, your wine will thank you for aiming close to the sweet spot. Aim for a temperature range of 45-75 degrees Fahrenheit. Your countertop is okay, but please avoid parking your bottles next to appliances that are heat producing. Truly don’t freak out it’s not perfect- the bottom of your pantry- dark and cool- is better than the top of your fridge!

Corks: Keep ‘Em Moist, Not Dry

Think of your wine bottle’s cork like a thirsty traveler in the desert – it craves moisture to stay alive. Storing bottles on their sides in a pantry or a stylish wine rack keeps those corks happily moist, preventing any pesky oxygen from crashing the party.

The “Good” and the “Best” of Wine Storage

Storing wine like a pro doesn’t require a Ph.D. in oenology (wine making). If you’re just looking for a good time, keep your bottles on their sides in a pantry or a charming wine rack on your counter – simple yet effective. The best way to store your wine at home is a climate controlled unit- wine cellar or wine fridge. If you need a recommendation for either- just let me know!

Dear Grape Lady,
I recently attended a wine tasting event and noticed some people holding their wine glasses by the stem, while others held them by the bowl. I’ve always wondered why there’s such a fuss about holding the glass by the stem. Can you enlighten me on the proper way to hold a wine glass and the reason behind it?
Curiously,
Curious Stemster

Dear Curious Stemster,

Thank you for your intriguing question about the proper way to hold a wine glass and the reasoning behind it. The fuss about holding the glass by the stem is not merely wine snobbery; there are four genuine reasons for this practice.

1. Temperature Matters

Wine’s temperature can significantly impact its taste and aroma. When you hold the glass by the bowl, your hands emit warmth that can subtly alter the wine’s temperature. By holding the stem, you prevent unnecessary temperature changes and ensure a more consistent tasting experience.

2. Fingers Off, Aromas On

The delicate aromas of wine are an essential part of the tasting experience. When you hold the glass by the bowl, your fingerprints and hand odors are closer to your nose, potentially interfering with those precious aromas. By grasping the stem, you can fully savor the scents without any distractions.

3. Aesthetic Appreciation

Wine is not just a delightful beverage; it’s also an art form. The color and clarity of wine can be admired through the glass, but when you hold the bowl, your fingers might obstruct the view. Holding the stem allows you to appreciate the wine’s beauty in its entirety.

4. It’s Fancy

Let’s face it, holding a wine glass by the stem exudes a certain level of elegance and refinement. It has become a tradition and a subtle display of wine etiquette, especially in formal settings or wine tasting events.

However, it’s essential to note that there’s nothing inherently wrong with stemless wine glasses. They are practical and have their place, especially for casual gatherings or outdoor events. However, you’ll rarely find them in winery tasting rooms.

In the end, the most important thing is to enjoy your wine. Whether you choose to hold the glass by the stem or the bowl, the pleasure of savoring the wine’s flavors and aromas is what truly matters.

cheers,

Unraveling Wine Labeling in the United States

In the United States, wine bottle labels follow specific rules regarding the information they must provide. Three crucial aspects are covered: Varietal, Place, and Vintage, all of which can be easily remembered using the 75/85/95 Rule.

To list a varietal, such as Cabernet Sauvignon, on the label, the wine must contain a minimum of 75% Cabernet Sauvignon grapes. The remaining 25% can be any other variety, and the winery is not obligated to disclose the specific blend. As a result, the wine could be a pure Cabernet Sauvignon or a blend of various grapes. Some wineries voluntarily share this information on their label or website, while others do not. It’s important to note that there is no difference in quality; it’s merely a marketing choice. However, wines can significantly vary depending on their blending partners.

For the “Place” designation, at least 85% of the grapes used in the wine must come from the specified region or American Viticultural Area (AVA). AVAs are legally designated wine regions within the United States. Sometimes, if a winery’s usual fruit source is affected by factors such as wildfires, they may have to purchase grapes from outside the region, leading to wines labeled with a broader designation like “California.” Some wineries opt for a wider AVA designation to allow flexibility in labeling, especially if their grape supplier changes.

To list the vintage on the bottle, 95% of the grapes must come from the named vintage. However, wineries can use up to 5% of a previous year’s harvest to enhance the wine they are producing, adding depth to the blend. It’s important to note that this practice is not always done. If a winery uses more than 5% of another vintage, the wine must be labeled MV, Multi-Vintage, or NV, Non-Vintage. This labeling practice ensures transparency and accuracy for consumers.

From the lush vineyards nestled in the sun-kissed valleys to the cool-climate coastal regions, New Zealand boasts a terroir like no other. Encompassing two islands across 10 degrees of latitude, each with its distinct climate, this land holds a captivating wine story that I came to appreciate during an enlightening online course by the New Zealand Winegrowers association.

Historical Roots

New Zealand takes pride in being the only wine region globally that can pinpoint the exact date of planting its inaugural grapevines. On September 25, 1819, Samuel Marsden planted those first vines, an event meticulously documented in his journals. An amusing anecdote from those pages recounts the vine-nibbling escapades of goats, just after this historic milestone.

New Zealand Wines Today

While contributing less than 1% of the world’s total wine production, New Zealand commands global recognition for its top-quality wines. Surprisingly, New Zealand boasts 50% more vineyard land than Napa Valley. The heart of this recognition rests on Sauvignon Blanc, making up a remarkable 71% of the nation’s output. Yet, hidden gems captivate the discerning palates, and I know you, dear reader, are among those who relish such discoveries.

Let’s explore the duality of the North and South Islands, which together form the splendid tapestry of New Zealand’s viticultural landscape.

Marlborough

Known as the largest and most renowned wine region of New Zealand, Marlborough’s fame often overshadows the country’s other grape-growing areas. Its unique position rests on the northern tip of the South Island.

Hawke’s Bay

Situated along the gently curved edge of the North Island, Hawke’s Bay stands as New Zealand’s second-largest wine region, contributing 9% to the nation’s overall wine production.

Central Otago

Taking the title of the world’s southernmost wine region, Central Otago encompasses a vast area. It boasts an intriguing contrast, being both the hottest and coldest of New Zealand’s wine regions, with temperatures ranging from 38.7°C to -22.7°C. Here, you’ll find arid deserts, pristine glaciers, and a bounty of remarkable Pinot Noir.

New Zealand Reds

Unless you have been drinking under a rock, you have tasted a New Zealand Sauvignon Blanc. They are crisp, grassy, and fresh. My favorite description is that they taste like a tropical fruit salad in a wine glass. The red wines of New Zealand have more variability as they come from different climates across the country. I find there to be an undertone of a dark, ripe plum that is my ‘tell’ for New Zealand when blind tasting. They are utterly delicious. I’m especially excited about the Cabernet Blends – the Temata in the Grape Escape has a wonderful Old World Quality.

All New Zealand Wines Have Screw Caps

Why? As a country, they received a disproportionate number of tainted corks. The corks were tainted with TCA, a chemical called trichloroanisole, that results from a bacterial infection that affects the cork bark as it dries. This bacteria ruins wines – makes them smell ‘corked’ or like wet dog and cardboard. New Zealand growers decided as an entire country to opt for screw caps after a global competition where two out of every twelve bottles opened was ruined by a tainted cork. It’s crucial to understand that a bottle’s closure doesn’t dictate its quality—screw caps safeguard exceptional wines.

Don’t miss this opportunity to embark on a vinous adventure like no other. Our New Zealand Grape Escape is your ticket to explore the magic, beauty, and complexity of this remarkable region. So, raise your glass, embrace the spirit of Aotearoa, Māori for New Zealand, and let these wines take you on an unforgettable journey through New Zealand.

Cheers,

Grape Escape: New Zealand 6 -Pack

Grape Escape: New Zealand Trio

A Hidden Gem in Santa Barbara County

Hello there,

I love hidden gem wines – wineries that are relatively unknown. Being able to fetch a bottle from the wine fridge that impresses everyone at the table, and then going back for a second because it’s just that good and accessible. Gainey Vineyards has been my go-to for summer gatherings this year. Nestled among esteemed vine-growing neighbors such as Sine Qua Non, Melville, Brewer-Clifton, and Fiddlesticks, Gainey Vineyards offers something truly special – without the hefty price tag.

Located in the Santa Ynez Valley in Santa Barbara County, Gainey is situated 130 miles north of Los Angeles. (I remember the geography by picturing the saints sitting above the angels.) Dan Gainey established the vineyards over sixty years ago as a side line to the farm’s primary business of hay production. They began making their own wines over forty years ago, quietly producing some of the tastiest wines you’ve never heard of.

This week I’m offering a trio of the Gainey wines:

1. Gainey Chardonnay, Sta Rita Hills 2020

This Chardonnay is the epitome of summer in a bottle. Light, peachy, smooth, and crisp, it strikes the perfect balance that even non-Chardonnay lovers can’t resist. I may have stashed a case at home, savoring every last drop. Oops, maybe I shouldn’t be sharing this little secret with everyone..

2. Gainey Pinot Noir, Sta. Rita Hills 2020

If you adore the likes of Clark & Telephone, Melville, or Brewer-Clifton, then this Pinot Noir is a match made in heaven for you. With a perfect balance of ripe cherry and raspberry notes intertwined with hints of spice, it’s a velvety, underpriced gem that will make your heart sing.

3. Gainey Vineyards Merlot, Santa Ynez Valley 2018

Don’t let that movie Sideways discourage you from experiencing the magic of Merlot. Trust me, this one is worth a try. Founder, Dan Gainey, didn’t uproot his Merlot vines after the film’s release, and thank goodness for that. With its plummy character, chocolate undertones, and a touch of freshness to combat the Texas summer heat, it’s a true winner.

So, my friend, let’s kick back, pour a glass of Gainey Vineyards’ finest, and revel in the end of summer. Cheers to moments filled with good wine, good company, and unforgettable memories!

Wishing you sunny sips,

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Tags Gainey Vineyards, Santa Barbara, Santa Ynez

There is something romantic about drinking something that is just as old as you are. Caveat: only when it is meant to be aged. If you find a bottle of Kendall Jackson Chardonnay that has been sitting in the back of your mom’s pantry since the 1970s, I do not suggest planning a meal around drinking it. Only about 1% of the world’s wine is meant to be aged. A decent rule of thumb: wines under $30 are meant to be enjoyed right now, most wines over $30 can age for five years or more. Only some wines are meant to be aged for 20-30 years. The wines need to have enough alcohol, acidity, and structure and/or sugar to hold up to the test of time. Reds will get lighter in color, and the fruit aromas will change from fresh to dried. White wines will grow darker in color and develop nutty aromas.

I collect my brother’s birth year: 1996. There is simply more of it available than mine. I have clients who collect their children’s birth years. You don’t even have to collect… that makes it sound like such a chore. Buying a special bottle of Bordeaux to enjoy when your child graduates from college. I will always recommend buying a case of dessert wine to serve at your child’s wedding with cake instead of champagne. One of my favorite gifts I ever put together for a client was a belated wedding gift. For his sister’s five-year anniversary, I found five bottles from the year they got married. Each bottle was tagged with which anniversary they should drink it on. Doesn’t that just make you smile?

If you are interested in sourcing vintage specific wines shoot me a note- we will find you something perfect!