In the past I have written articles on whether a wine should or shouldn’t be decanted (To Breathe or Not to Breathe from November 9, 2019) and on what style of wine decanter is best (Choosing a Wine Decanter from July 18, 2020). Today I will talk about the dos and don’ts for decanting a bottle of wine.
Decanting wine can be a great way to enhance flavour and aroma, but it’s important to do it properly to avoid ruining the wine. Here are some suggested dos and don’t dos from some wine experts.
Dos
Wines that should be decanted are young, full-bodied red wines with high tannins and bold flavours. Wines to decant include Cabernet Sauvignon, Syrah and Bordeaux blends. Lighter red and white wines usually don’t need to be decanted.
Stand the bottle in an upright position for an hour or two before opening. This will allow any sediment to settle at the bottom of the bottle.
Make sure the decanter is clean before decanting. A dirty or musty decanter can affect the taste and aroma of the wine.
When pouring the wine into the decanter do it slowly and steadily. Be aware of any sediment in the bottom of the bottle as you don’t want any of it in the decanter. It is often handy to use a fine mesh strainer to catch any bits that escape from the bottle.
After decanting, let the wine sit in the decanter for at least 15 minutes before serving. This will allow the wine to open up and release its aromas and flavours. Some wines require much more than 15 minutes, so feel free to taste the wine to decide if it needs additional time to decant.
Don’ts
Be careful not to decant the wine for too long. If you do, the wine will lose its flavour and aroma. Generally, if you can smell the fruit flavours from the wine, it is ready to drink.
Never shake the bottle. Shaking the bottle can disturb the sediment and mix it with the wine, making it more difficult to remove the sediment.
Do not decant aged or delicate wines. These wines can be harmed by decanting. Both the flavour and aroma may be greatly weakened resulting in a flat, tasteless drink. If in doubt, taste the wine before deciding whether to decant.
The decanter should not be filled to the top as there needs to be space to allow the wine to breathe and release its aromas. Quite often a bottle of wine will fill up to the widest part of the decanter.
By following these guidelines, you can ensure that you are receiving the most flavour and aroma experience from every bottle of wine.
These are the wineries from British Columbia that particularly caught my attention this past year. My impressions are based on several factors: the winery’s performance at both the National Wine Awards and the All Canadian Wine Championships, environmental and sustainability practices of each winery and my own thoughts.
I have listed the wineries in alphabetical order and have included several of their 2023 award winning wines.
Corcelettes Estate Winery
Corcelettes was ranked as the second best performing small winery at this year’s National Wine Awards. It is located on 150 acres in British Columbia’s Similkameen Valley. Charlie and Jesce Baessler blend passion, precision and science to craft their expressive, small lot premium wines. No short cuts are taken in finding balance between viticulture, the environment and winemaking.
Corcelettes first vintage was in 2011, consisting of 200 cases. They currently craft 8,200 cases of wine per year, with plans of each future vintage growing in production size.
Their portfolio includes predominantly Syrah and Pinot Noir, crafted from Similkameen grown grapes. There is also a small selection of premium wines from the Micro Lot Series; wines crafted from specially selected grapes available only in limited quantities.
In addition to this year, Corcelettes was among the Top 10 Small Wineries at the 2018, 2019 and 2021 National Wine Awards of Canada.
This year’s Platinum and Gold award winning wines included:
Deep Roots was awarded Best Performing Small Winery at this year’s National Wine Awards where they earned 1 Platinum, 4 Gold, 1 Silver and 4 Bronze medals.
Their Platinum and Gold winners included:
Deep Roots 2020 Reserve Chardonnay
Deep Roots 2020 Parentage Red
Deep Roots 2022 Gamay
Deep Roots 2020 Syrah
Deep Roots 2022 Sauvignon Blanc
Deep Roots is a family owned and operated winery situated on the clay cliffs above Okanagan Lake on the Naramata Bench, where beginning in 2003 the Hardman family began switching their 100-year-old family farm from an apple orchard to a vineyard. Today they have 19 acres of grape vines spread between two Naramata vineyards, using almost exclusively estate fruit.
Initially the grapes were all sold to CedarCreek and Lake Breeze, among others. However, that all changed in 2012 when Will Hardman broke ground to create his own winery. There are two vineyards at two sites on the Naramata Bench where they grow Muscat, Gamay, Merlot, Chardonnay, Pinot Gris, Malbec and Syrah grapes.
All the vineyard work is done by hand, as the Hardmans are passionate about producing grapes that are the best expressions of each varietal.
Road 13 Vineyards
At Road 13 in Oliver, B.C., they farm to protect the land. Their philosophy is that by taking care of the dirt, the dirt then can take care of the roots of the vines, thus producing the best fruit possible. Doing things right means going the extra mile, in both the vineyard and in the cellar. Winemaker, Barclay Robinson and his crew farm organically to produce the best wine possible.
Road 13’s Platinum and Gold award winning wines included the following:
Road 13 2020 Select Harvest GSM
Road 13 2013 Jackpot Sparkling Chenin Blanc
Road 13 2020 John Oliver Cabernet Franc
Road 13 2021 Viognier
Road 13 2020 John Oliver Petit Verdot
Road 13 2022 Honest John’s Rose
SpearHead Winery
SpearHead Winery of Kelowna, B.C, appears on my list of British Columbia’s list of movers and shakers for the second straight year.
Their focus is on premium quality wine which is produced from grapes grown in their estate vineyard and from selected Okanagan Valley vineyards. The hand harvested grapes are sorted at the winery and fermented in small lots.
SpearHead produces Pinot Noir, Chardonnay and Riesling varietals. Approximately 80% of the 15 acres of vines is comprised of Pinot Noir including four different Dijon clones, 2 California heritage clones and Pommard. This combination of plantings enables the wine maker to select from the different characteristics of these clones to create a complex Pinot Noir from their home vineyard. They also draw from several other vineyards in the Okanagan including Golden Retreat in Summerland and Coyote Vineyard in West Kelowna.
Their 2023 Platinum and Gold award winning wines include the following:
SpearHead 2020 Club Consensus Pinot Noir
Spearhead 2020 Golden Retreat Pinot Noir
SpearHead 2021 Saddle Block Pinot Noir
SpearHead 2021 Cuvée Pinot Noir
SpearHead 2021 Golden Retreat Pinot Noir
SpearHead 2022 Pinot Gris
Wild Goose Winery
It all began in early 1983 when founder Adolf Kruger purchased a piece of land east of Okanagan Falls.
Kruger first planted Riesling and Gewürztraminer with the intention of selling the grapes. Over the following few years, outstanding wines were produced by purchasers of the grapes leading him to the decision to make his own wine.
Wild Goose Winery became the seventeenth winery in British Columbia and was established in June 1990. The winery started producing Riesling, Gewürztraminer and Maréchal Foch. Over time Wild Goose established itself as a premium small producer of VQA wines.
In July of 2021, the Wyse family of Burrowing Owl Vineyards purchased Wild Goose Vineyards & Winery. Wild Goose’s approach to winemaking has been to grow the highest quality fruit and then transform it into premium wines.
It has become a bit of a tradition that as the year draws to a close that I share my thoughts as to which wineries are stepping forward to be noticed. As usual I have based my opinions on each winery’s performance at both the National Wine Awards and the All Canadian Wine Championships, environmental and sustainability practices and my own personal impressions.
The number of wineries on my list varies from year to year as I prefer to highlight wineries that I feel have excelled. This is not to suggest that these are the only great wineries in the province; they are merely the ones that especially caught my attention this year. The wineries are presented in alphabetical order and I have included several of each winery’s 2023 award winning wines.
Broken Stone Winery
Having been introduced to this winery this past summer I have become a big fan. I then did some research to see what I could find out about it.
Broken Stone began in 2009 when Tim and Micheline Kuepfer purchased three hayfields along a backroad near Hillier, in Prince Edward County. At the time, the acre of newly planted grape vines that came with the land was almost an afterthought. The first harvest was in 2010 when two tonnes of quality Pinot Noir grapes were picked. An additional four acres of grapes were then planted with a vague notion that someday maybe a winery may be developed.
In 2012 a small building was constructed and the necessary licensing to make wine was obtained. Broken Stone Winery was born. Since then, the Kuepfers have been balancing the busy lifestyle of raising a family in Toronto with their passion for growing vines and making wine in Prince Edward County.
The result has become a dynamic boutique winery in the heart of the Prince Edward County wine region. Their mission is to grow the highest quality grapes and craft world-class wines. They believe that great grapes make great wine, and they strive to ensure that each great vintage is a little better than the last. Broken Stone continually strives to improve the vineyard biodiversity and soils. They strive to live in harmony with the earth and leave a legacy for future generations.
Colchester Ridge Estate Winery
Colchester Ridge is a relatively new winery located in Harrow, which is in the Lake Erie North Shore wine region. The wine labels display the acronym CREW.
I was first introduced to CREW wines by a friend who brought my wife and I a bottle of Meritage when they came to stay with us for a weekend just prior to the pandemic. From then until this past July, my search for another bottle had been fruitless (no pun intended). Then finally I was able to order several bottles of their most recent release, the CREW 2020 Meritage.
CREW was established in 2001 by the husband and wife team of Bernie and Nancy Gorski. The Gorski’s planted twelve acres of vines on their family land in 2001 and produced their first vintage in 2004. Then in 2006 they opened their shop. After years of continual growth, the Gorski’s launched the new CREW Winery & Gallery in November 2019.
Their award-winning wines include the following:
CREW 2020 Barrelman’s Blend
CREW 2020 Meritage
CREW 2018 Grand CREW Cabernet Sauvignon
Hidden Bench Estate Winery (ranked 1st at National Wine Awards)
Hidden Bench was recognized as the 2023 Winery of the Year at the National Wine Awards of Canada. Hidden Bench has come close to top Awards before, previously competing in the small winery category. However, the winery has grown to produce now over 10,000 cases of wine each year, allowing it to qualify for the top prize. Owner Harald Thiel is committed to being an estate winery using only Beamsville Bench fruit. By controlling his own fruit, he can control the quality as well.
Hidden Bench has emerged as the signature property among several highly regarded wineries on Niagara’s Beamsville Bench, an area of gently sloping, north-facing, limestone-laced sites and maturing vineyards and wineries. All of the wines of Hidden Bench are sourced from the Beamsville Bench and are produced using a comprehensive sustainable approach.
Hidden Bench also appeared in my 2022 and 2020 Ontario lists.
Hidden Bench’s 2023 award winning wines include 2 Platinum, 5 Gold and 5 Silver winners. The platinum and gold winning wines included the following:
Hidden Bench 2020 Pinot Noir Felseck Vineyard
Hidden Bench 2020 Chardonnay Tête de Cuvée Rosomel Vineyard
Hidden Bench 2020 Estate Riesling
Hidden Bench 2017 Natur Zero Dosage
Hidden Bench 2020 Chardonnay Felseck Vineyard
Hidden Bench 2021 Nuit Blanche Rosomel Vineyard
Hidden Bench 2021 Chardonnay Beton
Tawse Winery (Ranked 2nd at National Wine Awards)
Tawse Winery adheres to a non-interventionist philosophy and a firm belief that the start of every great wine begins in the vineyard. Their wines reflect their unique terroir near Vineland, in the heart of the Niagara wine Region.
Healthy vines yield quality fruit which allows for the creation of terroir-driven wines of great elegance, depth and character. Promoting the health of the vines and vineyards requires a labour-intensive and hands-on approach. Yields are kept low by cluster-thinning to ensure that all the energy of the vine is focused to ripen fewer, higher-quality grape clusters.
Organic farming feeds the vines and controls diseases without the use of synthetic insecticides, fungicides and fertilizers. They strive to create a diversified balanced ecosystem that generates health and fertility from the vineyard itself. Healthy vines mean less need for outside substances to control diseases and promote growth.
The architecture of the winery was created to be environmentally friendly. The wines are aged in underground cellars, which keeps the ambient temperature between 10 and 16 degrees Celsius, with a natural humidity of approximately 85%. The modern geo-thermal energy system has reduced the use of traditional forms of energy by 80%. There is also a wetland bio-filter which allows them to re-use all their sanitary and winery process water.
Tawse earned 2 Platinum, 4 Gold, 8 Silver and 5 Bronze medals this year at the National Wine Awards. The Platinum and Gold award-winning wines include the following:
At the dawn of the twentieth century, Ireland was the hub of the world of whiskey with Bushmills being the oldest licensed whiskey distiller in the world. Jameson was one of the most recognized names and Dublin, the centre of it all having one of every three workers involved in some way with the whiskey industry. At that time about three quarters of the world’s whiskey came from Ireland.
Photo credit: forbes.com
However, the events of history were not kind to the Irish whiskey trade. Two world wars, the Irish War of Independence, Prohibition and the rise of the Scotch Whisky industry all played a part in its demise. By the 1960s the industry was on the verge of extinction with only one percent of the world market share.
By the 1970s there were only two operational distilleries in all of Ireland; Midleton, who produces many well-known Whiskey brands including Midleton, Jameson, Powers, Redbreast, Writers Tears, The Irishman, Green Spot, Yellow Spot, Red Spot, Blue Spot amongst other labels, and Bushmills, who at the time was also then owned by the same company.
For several decades there were no working distilleries in Dublin (Midleton was located in County Cork and Bushmill was in County Antrim, Northern Ireland) but today there is a resurgence throughout Ireland, including Dublin. In 2015 the redevelopment began in Dublin with the launch of Teeling Distillery. Since then there have been others who set up shop including Roe & Co, Pearse Lyons and the Dublin Liberties.
Today the Irish Whiskey industry is healthier than it has been for over 120 years. According to the Irish Whiskey Association, as of December 2019 there were 32 distilleries in operation in Ireland.
If you are planning to visit Ireland here are some of the best distilleries to visit:
DUBLIN
Pearse Lyons Distillery – Founded by the late Pearse Lyons in the Liberties district of Dublin, this boutique distillery is a unique spot to learn about the brewing and distilling processes. It is located in the restored St James’ Church on James St.
Tullamore D.E.W. Distillery – Created in 1829 and later prospering under general manager Daniel E Williams (hence D.E.W. in the name), Tullamore D.E.W is the second largest selling brand of Irish Whiskey globally.
Teeling Whiskey Distillery – The first new distillery in Dublin for 125 years, it is located in Dublin’s historic distilling district.
Roe & Co Distillery – Named after legendary 19th-century whiskey pioneer George Roe, Roe & Co opened their doors in 2019 at the Guinness Power House.
The Dublin Liberties Distillery – Set in the district from which it takes its name, it is a modern, state-of-the-art distillery on Mill St. You can hear the tales of trade, conflict and debauchery about the Liberties district, stretching back hundreds of years to when it was outside of the official Dublin city limits.
Jameson Distillery, Bow St. – Ireland’s most famous whiskey opened in 1780 by John Jameson. The distillery on Bow St in Smithfield has been a staple in Dublin for over two centuries. Although since 1971 it has operated only as a visitors’ centre.
MIDLETON
Jameson Distillery, Midleton – Midleton, in County Cork, is where the bulk of Jameson operations have taken place since 1975.
COUNTY CARLOW
Royal Oak Distillery is the first to distill all three styles of Irish whiskey: pot still, malt and grain, all under one roof. It’s also the largest non-automated distillery in Ireland.
COUNTY CORK
Clonakilty Distillery – Single pot still whiskey is Clonakilty’s specialty. They also will explain how different woods change the character of the whiskey as it matures.
DINGLE PENINSULA
Dingle Distillery – Since 2012, the Dingle Whiskey Distillery has been distilling some excellent single pot still whiskey.
COUNTY KILKENNY
The Ballykeefe Distillery – Though only in operation since 2017, the distillery is situated on land that has a distilling heritage going back hundreds of years. They follow the family farm traditions and have a strong commitment to sustainability.
With records of distilling going back to 1324, it’s claimed that Kilkenny is the birthplace of Irish whiskey.
COUNTY MEATH
Slane Irish Whiskey Distillery – Located 50 minutes outside of Dublin, the distillery is located in in the 250-year-old stables of Slane Castle.
WATERFORD
Waterford Distillery – Distilling since 2015, Waterford Distillery’s state-of-the-art facility is on the banks of the river Suir.
COUNTY WESTMEATH
Kilbeggan Distilling Co. – Established in 1757, it claims to be Ireland’s oldest licenced distillery and after battling through a painful closure in 1953, it was revived by locals in the 1980s who have maintained it ever since.
COUNTY WICKLOW
Powerscourt Distillery – At the foot of the Wicklow Mountains, Powerscourt Distillery is located a short drive south of Dublin. Set in The Old Mill House, the distillery was once at the heart of the local farming community.
COUNTY ANTRIM, NORTHERN IRELAND
The Old Bushmills Distillery – On the wild north coast of Ireland, the Bushmills Distillery has been in operation for over 400 years, making it one of the oldest whiskey distilleries in Ireland. Established in 1608, it claims to be the oldest licensed distillery in the world.
What do you do when you find yourself in the predicament of desperately needing to open a bottle of wine and you don’t have a corkscrew, and the bottle is not a screw top? Several of the major wine publications have invested time and effort to find reasonable solutions to this problem. I will present those that I feel are not too farfetched, are fairly safe and hold a realistic chance of success. However, none of these methods are as reliable as using a corkscrew and could result in breaking the cork, chipping the wine bottle, or in a worst-case scenario, breaking the wine bottle.
This list of potential solutions is presented in no particular order.
Screw, Screwdriver and Hammer
Take a screw (minimum 1 ½ inches long) and screw it into the cork with a screwdriver until there is about an inch or so left showing. Then, you take the claw side of the hammer, lock it under the screw, and pull the cork out.
Push the Cork into the Bottle
Using the handle of a wooden spoon, Sharpie, highlighter or other object that is slightly smaller in diameter than the cork, push the cork down into the bottle of wine. Unfortunately, it is almost impossible to remove the cork from the bottle once you push it in. If the bottle of wine is old, the cork may crumble and shed into the wine once pushed in. If this happens, use a strainer, coffee filter or sieve and pour the bottle of wine through it into a decanter to remove the cork pieces.
Wire Clothes Hanger
This method is relatively easy as long as you have an unused wire hanger taking up space in your closet. However, in our house the wire hangers were replaced with plastic hangers years ago.
To begin, bend the tip of the hanger about 30 degrees back so that it looks similar to a fishhook. Next, slide the wire down through the cork slowly until the hook is past the cork and into the wine. Rotate the wire 90 degrees so that the hook is underneath the cork. Then pull the wire up and the cork should release. Pliers can be used instead of your fingers to tug at the hanger.
Keys, Scissors or a Serrated Knife
This method is somewhat similar to the first option where a screw and hammer are used. However, this time plunge your keys, scissors or serrated knife into the cork at a 45-degree angle and move the top of the item in a circle, essentially twisting the cork out slowly. After several rotations the cork should come out. Make sure you really get the tool well into the cork otherwise the cork may crumble.
The Sole of a Shoe
Wrap the bottom of the wine bottle in a towel and place it upside down in between your legs while sitting and slap it with the sole of a shoe. Stop before the cork comes all the way out or the wine may end up all over you and the floor.
Tire Pump and Sports Ball Needle
Take a bike pump that has a needle attached that is used to inflate a basketball, football or volleyball and push it all the way through the cork where the needle reaches the air space between the cork and the wine. Then pump air into the bottle. As air is pumped in, the cork should slowly move out of the bottle due to the air pressure.
Final Thoughts
As long as you are careful and take your time, any of these alternatives should work. However, in my opinion nothing is better than a tried and true corkscrew, if one is available.
When searching for the ideal bottle of wine to compliment a meal, for a special occasion, or simply to lounge with in front of the television, many people rely on the wine’s rating number or score, as it’s often referred.
Photo credit: vivaavida.r7.com
The most commonly used scoring system is what is referred to as the 100-point scale, which was created by James Suckling in the 1980s. Wines with a score between 89 to 91 are considered good; a score between 92 and 94 is great; a score between 95 and 97 is excellent; and a score from 98 to 100 is considered outstanding.
It is important to realize however that every bottle of wine with a score of 98 is not necessarily better than every bottle of wine with a score of 92. Other factors, such as price to quality, must also be considered. Therefore, it is important to take into account other factors of a wine review before making the ultimate decision as to which bottle you are taking home.
If you see the name of a winery whose wine you have enjoyed in the past, there is a good probability that you will like other wines produced by that winery as well.
Noting the type of grapes contained in the wine is an excellent indicator as to whether you may like a wine or not. If you favour certain grape varietals, for example Riesling or Merlot, chances are wines containing those grapes will be more enjoyable for you.
Many countries, including Canada, have a quality standards system that will indicate on the bottle whether the wine has met the appellation of origin standards. These standards ensure that certain agricultural criteria are met. In Canada we have the VQA (Vintner’s Quality Alliance) system. For more information regarding quality standards see the following posts from 2019: Selecting Canadian Wines, France’s Standards of Quality, Germany’s Quality Standards and Italian Quality Standards.
A wine’s place of origin is one factor in determining its characteristics. The region where a wine comes from will indicate the style of wine as well as flavour characteristics. So, if you find you favour the flavour of a wine from a particular region, chances are you will enjoy other wines from that same region.
Not all wines are intended to be consumed right away. Although the majority of wines may be enjoyed when you take them home, some wines are best drunk after they have been laid down for a few years. The vintner’s notes or the wine store will often indicate whether a wine is intended to be enjoyed now or is best to be cellared. Drinking a wine too soon may leave you with unpleasant thoughts about that wine.
My wife and I recently returned from a Rhine River cruise where we had the opportunity to sample wines from Switzerland, France and Germany during our travels. I was most anxious to try some Swiss wines as I had never had the opportunity of tasting any. These wines are not often available outside of Switzerland (see The Wines of Switzerland from May 1, 2021).
The first Swiss wine we tried was a 2022 Weinbau Ottiger Pinot Noir. The wine is very similar in character to a French Pinot Noir. The second sampling was a red blend from Château Constellation sa 1950 Sion, called “Humagne Rouge”. It has a spicy bouquet characterized by notes of pine and cinnamon. It has accents of black fruit aromas balanced by silky tannins. It was very enjoyable.
We ventured through Strasbourg, France and the Alsace wine region. World-renowned for its viticulture, Alsace has a dry mild climate, favourable soils and ideal exposure to the sun for its vineyards. The white wines produced here rival the Rieslings created in neighbouring Germany.
While in Breisach, Germany, the tour offered a wine tasting at Domaine Albert Seltz, Alsatian Vineyards. There they follow a rigorous process to preserve the authenticity of their wines, respecting traditional techniques while integrating the most recent advances in technology. Sustainable viticultural practices are followed that promote biodiversity and respect for nature.
The area surrounding Breisach, the capital of Alsatian wines, has the third largest wine co-op in the world, following California and South Africa. Twelve million litres of wine are produced there each year, taking advantage of being the sunniest place in all of Germany.
We also visited Rüdesheim, which is a German winemaking town in the Rhine Gorge, and part of the UNESCO World Heritage Site. It is in the heart of the Rheingau wine region.
Close to Speyer, Germany lies the Roter Hang wine area. It is considered to be one of the most important vineyard sites in the world, sitting to the south of Mainz, not far from Nierstein and Nackenheim. The soil is red, the result of red slate that exists throughout the region, providing the perfect conditions for outstanding wines that are characterised by unmistakeable flavour.
Further north at the intersection of the Rhine and Moselle Rivers is the town of Koblenz. Koblenz is a principal seat of the Mosel and Rhenish wine trade. Mosel is best known for growing some of the finest Riesling grapes in the world.
The vineyards are found tiered along the hillsides of the Moselle River. The steepest vineyard slopes in all of Europe are found here. Some of the grape vines are planted in vertical rows while others are in horizontal rows. The grapes planted vertically are machine groomed vines while those planted horizontally are generally on the steepest slopes and are maintained totally by manual labour.
Along the Moselle River in Winningen we visited the Weingut Rüdiger Kröber winery where we sampled four different Riesling wines ranging from dry to sweet; the 2022 “Kröber Weingut Steinig Riesling” dry, the 2022 “Kröber Weingut Uhlen Laubach” dry, the 2022 “Kröber Weingut Winninger Brückstück Riesling Feinherb” semi dry and the 2021 “Kröber Weingut Winninger Röttgen Kahimer Riesling Alte Reben” sweet. I found the Uhlen Laubach to be my favourite as it was robust with character and full of flavour.
The winery’s vineyards are up to 28 terraces in height along the slope of the hills. Weingut Rüdiger Kröber grows 90% Riesling, 5% Pinot Blanc and 5% Pinot Noir varietals. The vines range from 50 to 80 years in age. The winery produces 60,000 bottles of wine per year and like many of the wineries in the region, it is all sold locally to individuals and restaurants.
Now that we have returned home from the Rhine, my wife and I are in the midst of planning our next wine excursion, which will be along the Rhone River in France during the spring of 2024.
With the price of whisky ever increasing, ranging from $50 to $500 or more for a standard bottle to well into the thousands of dollars for rarer offerings, it is becoming more important to be sure that the whisky does not deteriorate after you purchase it. There are a variety of factors to take into consideration when storing whisky; heat, evaporation and alcoholic content.
Photo credit: liquor.com
Rare collectable whiskies are best stored in a cold storage facility. However, for most whiskies, storing it in a cool location in your house is often sufficient. This will help to ensure that no evaporation occurs.
Unlike wine, whisky bottles should be stored in an upright position. If a bottle is stored on its side, the high alcohol content will weaken the cork, resulting in the whisky leaking out of the bottle. Be sure to keep an eye on the condition of the cork. Constant contact with the high strength alcohol can degrade the cork, causing it to disintegrate or transfer unpleasant flavours into the whisky. Turn the bottles upside down a couple times a year to help ensure the cork does not dry out or oxidate.
It’s best to keep the whisky in a consistently cool, but not cold location. If the liquid becomes too cold, it can cause it to become cloudy. Experts recommend storing whisky at a temperature of between 15° and20° Celsius (59° to 68° Fahrenheit). If you’re collecting both whisky and wine, like I do, you may not want to store them together, as the ideal temperature for keeping whisky is higher than for wine, which is 13° to 14° Celsius (55° to 57° Fahrenheit).
Like wine, the bottles should be kept away from sunlight as the sun can affect the delicate flavours and desired colour of the spirit, as well as cause evaporation. Darkness will also help preserve the labels from fading, maintaining them in mint condition.
It is important to maintain consistent temperature and humidity. Fluctuating temperatures and humidity can cause the liquid to expand and contract, destabilizing it. Excess humidity can cause damage to the labels and degrade the cork.
Fortified wine is wine that has had a distilled spirit added during the winemaking process. There are several types of fortified wines, each classified by its own unique set of regulations. These regulations include the type of base wine, type of spirit that is added to the wine, the amount of alcohol by volume (ABV), the amount of sugar and the period that it is aged. While fortified wines can be made anywhere, specific geographic regions are often regulated for a distinct category. For example, Madeira is only produced in Portugal’s Madeira Islands.
The basic process for making fortified wine involves fermenting the wine and adding distilled spirits, such as brandy. The winemaker determines the amount of sweetness in the fortified wine depending at which stage of the process the distilled spirits are added. If the spirit is introduced before fermentation is complete, the resulting wine will be sweet. However, it the spirits are added after fermentation is complete, the resulting fortified wine will be dry.
Wine fermentation occurs when yeast breaks down sugar molecules in grapes and produces ethyl alcohol. Adding a spirit during the fermentation process reduces the yeast content and results in a sweeter fortified wine because a larger amount of residual sugar is left behind. On the other hand, if fermentation ends before the spirit is added, the yeast will break down a higher percentage of the sugar, resulting in a drier fortified wine.
Both sweet and dry varieties are often served as aperitifs or digestifs before or after meals to help stimulate appetite and digestion. Some types of fortified wines are also used in cooking to add a delicious twist to a favourite recipe.
The regulations for making fortified wine vary by region. Here are some of the most popular types presented alphabetically:
Commandaria
Commandaria comes from Cyprus and is predominately a sweet dessert wine. It’s made with only two types of grapes, Xynisteri and Mavro, which are indigenous to the island. The maximum alcohol content is 20 percent ABV. Commandaria is rich and sweet with a fruity taste.
Madeira
This type of fortified wine derives its name from Portugal’s Madeira Islands. Brandy is added at different times during fermentation causing variations in flavours. Types of Madeira range from dry wines served as an aperitif to sweet wines served with dessert. An aging process known as estufagem is used to create the wine and give it its unique taste. Madeira can be produced in two ways: either over a period of months with hot water tanks or steam, or naturally over a period of decades.
Marsala
Marsala is a fortified wine from the Italian island of Sicily. It is available in both dry and sweet varieties and is produced using white Italian grapes and depending on its type, contains between 15 and 20 percent alcohol by volume. The various types of Marsala are determined based on their sweetness, age and colour.
Styles of Marsala range from dry aperitivos to sweet dessert-style wines. Marsala is a common cooking wine that’s fortified after fermentation, giving it a distinct dry flavour. It’s also sometimes sweetened, making it a great addition to dessert recipes.
Moscatel de Setúbal
This a Portuguese fortified wine that comes from the municipality of Setúbal. It must be made with at least 85 percent white Muscat grapes and contain between 16 and 22 percent ABV. Moscatel de Setúbal is one of the sweeter fortified wines and frequently has notes of apricot and orange zest.
Port
Port wine comes from the Douro Valley region of Portugal. Grapes must be grown and processed in the region to be considered as Port. Unaged brandy is added to the wine before it has finished fermenting, resulting in a sweeter flavour. The ABV will be in the 20 percent range.
There are many styles of Port, but its most popular form is a sweet red wine, such as Ruby Port or Tawny Port. Those seeking a different type of dessert wine might consider a White Port or Rosé Port.
Sherry
This fortified wine is produced in from Palomino, Muscat or Pedro Ximénez grapes in the Jerez region of Spain. Sherry production is unique in that the winemaker intentionally exposes the wine to oxygen, which imparts nutty and briny flavours. Before bottling, entire barrels are blended with portions of older wines. This process is referred to as the solera method and is almost entirely exclusive to the production of sherry.
Sherry is fortified with brandy and will contain between 15 to 18 percent ABV. Like any wine, after opening it should be refrigerated but will retain its freshness about four times as long as a typical wine. There are many styles of sherry, ranging from the lighter Fino style to the darker Oloroso style.
Vermouth
Vermouth is fortified wine that is aromatized with flavours of fruits, herbs, spices and florals. Dry Vermouth, also referred to as French Vermouth, has a distinctly crisp and floral character. Dry Vermouth is produced by blending white wine with herbs and spices before adding brandy for fortification. Sweet Vermouth, also known as Italian Vermouth, has a heavier mouthfeel and a more caramelized, fruity character than Dry Vermouth. It doesn’t have to be made from red wine, although some producers insist on it.
Where Dry Vermouth is often the basis for a Dry Martini, sweet vermouth is used to create cocktails such as Manhattan and Negroni. However, Sweet Vermouth can also be enjoyed on its own with a bit of ice or soda.
In Closing…
Many people are either unfamiliar or intimidated by fortified wines. They should not be feared and the best way to become familiar with them is to try them. I would suggest starting with a mid-priced Tawny or Ruby Port, or a sweet or dry Sherry.
Here’s some information that may be of help on trivia night or for those of you who simply have an enquiring mind. Below are 2022’s wine production statistics measured in million hectolitres. I have included production numbers for the top 30 countries; however, the complete list is available at http://www.visualcapitalist.com. A hectolitre contains 100 litres. The information was gathered by the International Organization of Vine and Wine (OIV).
Rank
Country
Continent
Quantity (million hl)
% of Total Production
1
Italy
Europe
49.8
19.3
2
France
Europe
45.6
17.7
3
Spain
Europe
35.7
13.8
4
United States
North America
22.4
8.7
5
Australia
Oceana
12.7
4.9
6
Chile
South America
12.4
4.8
7
Argentina
South America
11.5
4.4
8
South Africa
Africa
10.2
3.9
9
Germany
Europe
8.9
3.5
10
Portugal
Europe
6.8
2.6
11
Russia
Europe
4.7
1.8
12
China
Asia
4.2
1.6
13
New Zealand
Oceana
3.8
1.5
14
Romania
Europe
3.8
1.5
15
Brazil
South America
3.2
1.2
16
Hungary
Europe
2.9
1.1
17
Austria
Europe
2.5
1.0
18
Georga
Europe
2.1
0.8
19
Greece
Europe
2.1
0.8
20
Moldova
Europe
1.4
0.5
21
Switzerland
Europe
1.0
0.4
22
North Macedonia
Europe
0.9
0.4
23
Japan
Asia
0.8
0.3
24
Peru
South America
0.8
0.3
25
Uruguay
South America
0.8
0.3
26
Bulgaria
Europe
0.7
0.3
27
Canada
North America
0.7
0.3
28
Ukraine
Europe
0.7
0.3
29
Türkiye
Europe
0.6
0.2
30
Czech Republic
Europe
0.6
0.2
Just for fun I did some number crunching to determine the ratio of world production by continent. Because I rounded the individual country totals the overall total percentage added up to 101%, not 100. However, the continental totals will give you a fairly accurate perspective of world wine production.
Rank
Continent
Quantity (million hl)
% of Total Production
1
Europe
172,706
67
2
South America
28,661
11
3
North America
23,473
9
4
Oceana
16,575
6
5
Africa
11,136
4
6
Asia
7,307
3
2022 wine production by continent
It is incredible that Europe controls two thirds of the world’s wine production. I was surprised to see that overall, North America’s wine production was greater than Oceana (Australia and New Zealand),and was very surprised to see that Canada’s production was ranked as only 27th. I imagined it would be somewhere closer to that of Hungary and Greece. However, quality outranks quantity. It would be interesting to know whether a quality scale could ever be devised to compare countries..
A Layman's Wine Musings 