Month: February 2021

The Components of Wine

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When a wine reviewer completes an assessment, the critic will describe the wine in terms relating to as many as 8 different components.  These include:

  • Acidity
  • Alcohol
  • Anthocyanins (colour)
  • Aromatic compounds
  • Body
  • Sweetness or Sugar
  • Tannins
  • Viscosity

Acidity

Acid is one of the most important elements in the pulp. As a grape ripens, its sugar content increases and its acid content decreases; the challenge is to harvest precisely when the optimal balance is struck.

Acid balances alcohol and sweetness and sometimes adds a crisp, refreshing sensation.  It may cause your mouth to pucker (like if you were biting into a lemon wedge). Grapes grown in cooler regions tend to have higher levels of acidity.

Alcohol

Alcohol is produced during fermentation when yeasts come in contact with the natural grape sugar in the grape pulp.  High-alcohol wines are full-bodied with a richer mouthfeel.  Alcohol generally has a sweet flavour.  A wine with high levels of alcohol sometimes gives off a hot, burning sensation that can be both smelled and tasted.

High levels of alcohol indicate that the grapes were very ripe at harvest.

Anthocyanins (colour)

Observing a wine’s colour can be a valuable clue for determining the vintage and assessing the wine’s quality.

Red wines lose colour as they age, becoming more garnet and eventually turning brown.  As much as 85% of anthocyanin is lost after 5 years of aging, even though the wine may still appear quite red.

Red wines that are more opaque generally contain higher levels of tannin, though Nebbiolo is an exception to this rule. 

There is reduced colour intensity when there is higher sulfite content.  Also, red wines fermented at higher temperatures will have reduced colour intensity.

The hue in red wine is partially affected by the pH level of the wine. There are many variables that will affect the colour but generally wines with a strong red hue have high acidity; wines with a strong violet hue have a mid-range of acidity; and those with a blueish tint (magenta) usually have a low amount of acidity.

White wines darken as they age, becoming a deeper gold or yellow and eventually turning brown.

Rosé wines are stained pink by macerating the skins of red grapes over an average period of 4 hours to 4 days.

Finally, oxidation in wine causes it to become brown in the same way as an apple browns that is left out on the kitchen counter too long.

Aroma

The aromas of wine are more diverse than its flavors. The human tongue is limited to the primary tastes perceived by taste receptors on the tongue – sourness, bitterness, saltiness, sweetness and savouriness.

The wide array of fruit, earthy, leathery, floral, herbal, mineral and woodsy flavours present in wine are derived from aroma or “nose” as it is often referred. In wine tasting, wine is sometimes smelled before being drunk in order to identify some components of the wine that may be present.

Different terms are used to describe what is being smelled. The most basic term is aroma which generally refers to a “pleasant” smell as opposed to odour which refers to an unpleasant smell or possible fault in the wine. The term aroma may be further distinguished from bouquet which generally refers to the smells that arise from the chemical reactions of fermentation and aging of the wine.

Body

It’s all about mouthfeel and weight.  The body of a wine is due to its alcohol content; however it also includes the perception of alcohol in a wine, associating with the balance of a wine.

  • Light wine is often perceived and described as bright and acidic, fresh, citrusy and having fresh fruit notes.
  • A medium bodied wine is one with lower alcohol levels, softer acids, little to no sugar content and little to no tannin.
  • A fuller body wine is the result of several factors. Alcohol content creates viscosity, which adds to the fullness of the body. Tannins give wine structure, creating a thicker sensation in the mouth. Finally, sugar levels increase the viscosity of the wine, making it more syrupy and less watery.

Sweetness / Sugar

Sugar comes from ripe grapes (although some grape varieties naturally contain more sugar than others). It is mostly converted into alcohol during fermentation. Any remaining sugar is referred to as residual sugar.

A wine with high levels of residual sugar generally tastes sweet, has a richer mouthfeel and fuller body.  Grapes grown in warmer climates tend to get riper and contain more sugar.  Those wines having no apparent sweetness are referred to as being “dry”.

Tannins

Tannin belongs to a class of compounds called phenols and comes from grape skins and seeds; it is mostly found in red wines but can be found in some white wines.

Tannin is an important compound that plays a role in the aging of wine; therefore high-tannic red wines such as Cabernet Sauvignon and Nebbiolo are those that can be aged longest.

A good way to understand the effect of tannin is to think of a cup of hot tea in which the tea bag has steeped for too long.  The tea will taste very strong, harsh and rather bitter (tannic).  The flavour of the tea can be softened by the addition of milk. This same concept applies to wine, thus the reason why cheese and wine is a classic pairing.  The protein in cheese neutralizes or balances the tannins in wine.

Viscosity

Viscosity refers to the liquid consistency of wine. Viscosity will make the wine appear thin and watery, or may make it appear thick and syrupy.

Viscosity is affected by the levels of sugar and alcohol found in the wine. Generally speaking, the higher a wine’s levels of sugar and alcohol, the higher the wine’s viscosity will be.

Wines with high viscosity tend to cling to the side of a wine glass longer, and may leave “tears” or “legs” as the wine begin to slide back down into the glass.

Final Thoughts

Reviewer impressions are often very subjective and will reflect personal bias.  However, these descriptions and impressions are our best source for determining whether it is worth our while to invest in a particular wine or even a certain grape varietal.

Sláinte mhaith

Beaujolais

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Beaujolais is located at the southern end of Burgundy, France.  It produces more than three-quarters of the world’s Gamay wine. During the past number of years Beaujolais has improved beyond just producing Beaujolais Nouveau, fruity wines made specifically for early consumption, to now include high-quality yet affordable red wines.

Beaujolais Classifications

Beaujolais Nouveau

It continues to be the most recognizable type of Beaujolais.  It is bottled and appears on store shelves just a few weeks after being harvested. The phenomenon was started by vineyard workers as a way to celebrate the end of harvest. Gradually the wine began appearing in local cafés and eventually even in Paris. Today, tens of millions of bottles of Beaujolais Nouveau are distributed to more than 100 countries in time for its official release date of the third Thursday of November.

Beaujolais Nouveau is young and simple with a very low tannin content and high acidity.

Beaujolais AOC

This is the most basic level of Beaujolais. Wines are light bodied, with plenty of fresh fruit flavours. The majority of wine produced in this appellation is sold as Beaujolais Nouveau.

Beaujolais Villages AOC

There are 38 designated villages in the region that can make Beaujolais Villages wines. The majority are red wine but there are also small amounts of white and rosé wines. Producers have the option of adding the name of the village to the label if the grapes come solely from a specific location, but most of the wines that fit the criteria are destined to be classified as Cru Beaujolais, leaving the villages themselves with little name recognition.

Beaujolais Villages wines are smooth and balanced, with ripe red and black fruit flavours.

Cru Beaujolais

Crus Beaujolais offer wine with unique character and history. Though highly regarded, wines from this quality level only account for 15 percent of the region’s total production.

Beaujolais wines are available in a variety of body types, depending on the cru from which they come.

Light and Perfumed

  • Brouilly: The largest cru totaling 20 percent of the Beaujolais Cru area.
  • Chiroubles: Home to vineyards located in the region’s highest altitudes.

Elegant and Medium-Bodied

  • Fleurie: The most widely exported to Canada and the United States and a good vintage that is age-worthy up to 10 years.
  • Saint-Amour: The most northerly cru which is known for its spicy character and ability to be aged up to 10 years in a good vintage.
  • Côte de Brouilly: Sits within the Brouilly cru, with vineyards on higher slopes of the extinct Mont Brouilly volcano.

Rich and Full-Bodied

  • Juliénas: Named after Julius Caesar and said to be one of the first wine producing areas of Beaujolais, dating back more than 2,000 years.
  • Régnié: It is the newest cru, being recognized in 1988.
  • Chénas: The smallest cru in Beaujolais (under one square mile of vineyards).
  • Morgon: Earthy wines with a deep and rich Burgundian character that can age up to 20 years.
  • Moulin-à-Vent: The most likely cru to use oak witch adds tannins and structure. Wines from this cru are the boldest in the region.  In good vintages they can age up to 20 years.

Beaujolais Food Pairings

Beaujolais pairs well with traditional French foods such as Brie or Camembert cheese, or with a rich pâté. Given its low level of tannins, Beaujolais is also a great partner to lighter fare like grain salads or white fish.

Medium-bodied Beaujolais will pair well with a barbecued burger or a veggie-loaded pizza.

Sláinte mhaith

Wine Bottle Profiles

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Have you ever noticed the variety of shapes and colours of wine bottles?  Have you ever wondered whether there is any rhyme or reason for this?  The differences in wine bottle shapes are purely regional variations that have more to do with glassblowing techniques than the flavours of the wine.  

The Pinot Noir or Pinot Gris bottle shape differs from a Cabernet Sauvignon or Sauvignon Blanc bottle shape.  Bottles are deliberately shaped a certain way in order that the region of origin may be identified.  Pinot Noir, Pinot Gris and Chardonnay are presented in a Burgundy shaped bottle with less pronounced shoulders that slope downward. On the other hand, Cabernet Sauvignon, Sauvignon Blanc and Merlot are presented in a Bordeaux shaped bottle, which has distinct, high shoulders and a deep punt on the bottom of the bottle.

There’s no scientific reason why you couldn’t put Pinot Noir in a Bordeaux bottle, but vintners around the world still use the traditional wine bottle shapes for the region with which their wines are associated. For most, it’s simply a matter of tradition. But it also makes it easy for people to identify different types of wine by sight. Bottles are colored differently for the same reason.

While there are innumerable varieties of wine available in the market, the bottles themselves generally fall into a few specific shapes. There are 12 basic shapes of wine bottles.

Bordeaux

It’s the most common shape of bottle and as the name indicates, it originated in Bordeaux. It has straight sides and distinct shoulders. The bottle is generally dark green or brown for red wines and light green or transparent for white wines.  There is a good reason for the colour difference.  The coloured glass protects red wines from the sun’s rays, and a transparent bottle improves the colour of white wines.

This type of bottle is used for a variety of grapes, such as Cabernet Sauvignon, Merlot, Malbec, Sauvignon Blanc, Chenin Blanc, Semillon and Sauternes.

Burgundy

The burgundy bottle was introduced in Burgundy around the 19th century, before the Bordeaux bottle. This bottle has sloping shoulders and the colour of the glass is green. The grape varietals stored in a burgundy shaped bottle include Pinot Noir, Chardonnay, Syrah, Nebbiolo and Pinot Gris.

Albeisa

This bottle originated from Langhe, Piedmont, Italy. It was first used near the beginning of the 18th century. It looks similar to the Burgundy bottle and is used for the great red wines of Piedmont, such as Barolo and Barbaresco.

Côtes de Provence

The shape of the bottle is a mix between a Greek amphora vessel and a bowling pin. It’s the typical bottle for the wines of Côtes de Provence, which includes a variety of rosés and reds. In Italy, it’s used for Verdicchio wine.

The glass for this type of bottle is typically transparent or light green in the case of Verdicchio wines.

Alsace

Alsace bottles are taller and thinner in shape compared to the other bottles.  They have gently sloping shoulders. The colour is green for German wines and brown for French. The main grape contained in this type of bottle is Riesling.

Champagne

Champagne bottles are unique because they need to withstand up to 90 psi of pressure of the sparkling wines contained within them. It’s also heavier and thicker, with a hollow bottom. The shape looks similar to the Burgundy bottle. The colour is usually varying shades of green, ranging from light to dark.

Tokaji

This shape is used for Hungarian Tokaji and it has a capacity of 0.5 litres. The glass is transparent.

Port

A Port bottle is typically used for Port, Madeira and Sherry wines. The bottle has a bulb in the neck, which is intended to trap excess sediment during the pouring. The colour of the glass can be varying shades of green or brown.

Marsala

A Marsala bottle looks similar to the Port bottle but it is higher and thinner. It’s used for Marsala wine. The glass is typically dark brown or black in colour.

Clavelin

This bottle is short, stocky and heavily built. It’s the only bottle authorized for Vin Jaune. Its capacity is 0.62litre.  Vin Jaune (French for “yellow wine”) is a special and characteristic type of white wine made in the Jura region of France. It is similar to dry fino Sherry.

Bocksbeutel

Bocksbeutel is completely different from the other wine bottle shapes; it is a flattened ellipsoid. The glass is a dark green colour.  It’s used for the red wines of Germany’s Franconia region, some Portuguese wines, and Italy’s Orvieto wines. This particular shape is protected under the European Union.

Chianti

This is the old bottle of Chianti wine which is no longer in use. The bottle gave a rustic aspect to the wine. It was round, so it required a basket to allow it to stand upright on the table. The capacity was about 2 litres.  Once empty these bottles were often used as candlesticks.

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The Wines of European Georgia

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The country of Georgia is one of the oldest wine regions in the world.   Grapevine cultivation and wine production has been taking place for at least 8,000 years.  The traditions of wine are considered entwined with and inseparable from the national identity.

Georgia has five main viniculture regions.  The principal region is Kakheti, which produces seventy percent of Georgia’s grapes. Traditionally Georgian wines carry the name of the source region, district, or village, much like France does.  As with French wines, Georgian wines are usually a blend of two or more grapes. For example, one of the best-known white wines, Tsinandali, is a blend of Rkatsiteli and Mtsvane grapes from the micro regions of Telavi and Kvareli in the Kakheti region.

The best-known Georgian wine regions are Kakheti (further divided into the micro-regions of Telavi and Kvareli), Kartli, Imereti, Racha-Lechkhumi and Kvemo Svaneti, Adjara and Abkhazia.

Traditional Georgian grape varieties are not well known outside the region.  Although there are nearly 400 varietals grown, only 38 varieties are officially grown for commercial viticulture in Georgia.

Georgian wines are classified in one of six different ways:  sweet, semi-sweet, semi-dry, dry, fortified and sparkling. The semi-sweet varieties are the most popular.

The better known Georgian wines include the following:

  • Lelo is a port-type wine made from the Tsitska and Tsolikauri grapes.  The wine has a rich harmonious taste with a fruity aroma and a beautiful golden colour.
  • Akhasheni is a naturally semi-sweet red wine made from Saperavi grapes. The wine is dark-pomegranate in colour and has a harmonious velvety taste with a chocolate flavour.
  • Khvanchkara is a naturally semi-sweet red wine made from Alexandrouli and Mudzhuretuli grapes.  It is one of the most popular Georgian semi-sweet wines.  It has a dark-ruby colour.

There are at least 17 different white wines, 16 red wines and 8 fortified wines produced in Georgia, all produced with grape varietals unique to the region.  Though I wouldn’t consider Georgian wines a staple in North American wine stores, they do become available periodically.  If you do come across one it would be well worth picking one up to try.

Sláinte mhaith