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..
Back on March 18, 2023, I talked about France’s use of the term cru for identifying wines. In France the label is used to identify geographic terrain, specifically the soil type, climate and altitude where the grapes are grown. The term cru is also used in Germany and Italy but there are additional variations in how the name is applied, as well as its meaning.
In Germany, the Verband Deutscher Prädikatsweingüter (VDP), an association of elite German wine estates, has its own vineyard classification system, similar to the one used in Burgundy, France. In Germany the top tier is VDP.Grosse Lage (grand cru). This is followed by VDP.Erste Lage (premier cru), then by VDP.Ortswein (village) and finally VDP.Gutswein (regional).
In Italy, cru is used in several regions, but the application between regions is not exactly the same. Piedmont and Sicily are probably the best known regions using it. In Piedmont, Barolo and Barbaresco have mapped out their grand crus by geographic area, and those vineyard explanations are part of the bylaws of their Denominazione di Origine Controllata e Garantita (DOCGs).
Wine producers in Sicily’s Etna DOC are identifying crus that follow old lava flows and the soil and elevation changes along Mount Etna. At this point there is no formal classification system but it is anticipated to be ratified in the future.
So, if there is one thing that can be concluded regarding the use of the term cru in the labeling and description of wine, it’s that there is no consistency in its use within a country let alone between nations.
People sometimes look at me funny when I tell them I periodically write about whiskey in my wine blog. However, here is an excellent example of how the world of one is in many ways very similar to that of the other.
Photo credit: thedrinksbusiness.com
Raimonds Tomsons, who is from Latvia, won the ASI (Association de la Sommellerie Internationale) Best Sommelier of the World competition earlier this year in Paris, France. Prior to winning the championship, Tomsons had already made a name for himself due to his work in wine, being a board member of the Latvian Sommelier Association and having worked with several high-end restaurants and importers in Latvia.
He is now going to be the global brand ambassador for The Craft Irish Whiskey Co. of Dublin, Ireland. Tomsons will now be applying his expertly trained nose and palate in his new role. He sees this new endeavor as giving him the opportunity to further enhance his learning by exploring the diverse world of spirits and other beverages.
Tomsons sees that by joining Jay Bradley and his team at The Craft Irish Whiskey Co., he will have an opportunity to explore fine Irish whiskey in depth, and work on innovative whiskey and food pairings. Bradley feels that Tomsons’’ knowledge and ability to detect nuances and layers of flavour compliments the way he makes whiskeys, each bottle of which offers a unique complexity of flavours.
The Craft Irish Whiskey Co. was founded by Bradley in 2018. The distillery creates rare and ultra-rare Irish whiskeys, including The Emerald Isle, worth an incredible $2 million US, making it one of the most expensive whiskeys in the world.
Craft Irish Whiskey is made only in a pot still and with hand-selected barrels. They craft whiskey as it was once made before the rise of blends and mass-production techniques. They are proud to be reviving the art of crafting whiskey. The Craft Irish Whiskey Co. considers themselves as being rooted in tradition but with an eye on the future, a modern expression of a historic craft.
It is now also a marriage between the world of wine and that of whiskey.
If you have ever found yourself gazing at a restaurant wine list unsure of how to properly pronounce the wine you want to select, rather than attempting to pronounce the name and facing the potential embarrassment of saying it wrong, many often point to the selection with an apologetic grin.
Since wines originate from all over the world, pronouncing many wines can be rather tricky. It may be helpful to think back to high school French, Italian, German or Spanish lessons. For those of us whose memory of those language lessons has faded or who didn’t take language courses, here is a pronunciation guide for many common wines and wine terms. After all, you should never have to feel stressed or discouraged when you want to enjoy some wine.
The words appearing in italics are wine terms or descriptors.
Wine / Term
Pronunciation
Albariño
ahl-bah-REE-nyo
Aligoté
ah-lee-go-TAY
Amarone
ahm-mah-RO-nay
Armagnac
AHR-muh-nyak
Asti Spumante
AH-stee spoo-MAHN-tay
Auslese
OWS-lay-zuh
Beaujolais
bo-zho-LAY
Beerenauslese
BEH-ruhn-OWS-lay-zuh
Cabernet Franc
ka-ber-NAY frahn
Cabernet Sauvignon
ka-ber-NAY so-vee-NYON
Carménère
kar-may-NAIR
Chablis
sha-BLEE
Chardonnay
shar-dn-AY
Chemin Blanc
SHEN-in BLAHN
Châteauneuf-du-Pape
shah-toh-NŒF-dy-pap
Chianti
kee-AHN-tee
Chinon
SHEE-nohn
Condrieu
cohn-DREE-uh
Crljenak Kaštelanski
suhrl-YEH-nak ka-STUH-lan-skee
Eiswein
ICE-vine
Enology
ee-NAW-luh-gee
Fumé Blanc
FYU-may BLAHN
Gewürztraminer
guh-VURTS-tra-mee-ner
Grenache
gruh-NAHSH
Grüner Veltliner
GROO-ner VE|LT-lee-ner
Kabinett
ka-bih-NET
Kir
keer
Liebfraumilch
LEEB-frow-milk
Loire
lwahr
Madeira
muh-DEER-uh
Merlot
mehr-LO
Montepulciano
mawn-tee-pool-CHYA-noh
Muscadet
MYU-ska-day
Muskat
MUH-skat
Nebbiolo
neh-BYO-lo
Nouveau
noo-VO
Petit Verdot
puh-TEET vair-DO
Petite Sirah
puh-TEET sih-RAH
Piemonte
pyay-MAWN-tay
Pinot Grigio
PEE-no GREE-gee-o
Pinot Gris
PEE-no GREE
Pinot Meunier
PEE-no muh-NYAY
Pinot Noir
PEE-no NWAHR
Pouilly-Fuissé
POO-yee fwee-SAY
Pouilly-Fumé
POO-yee fyu-MAY
Prädikat
PRAY-dih-cot
Rheingau
RINE-gow
Riesling
REES-ling
Rioja
ree-O-ha
Sangiovese
san-jo-VAY-zay
Sauternes
so-TEHRN
Sauvignon Blanc
SO-vee-nyon-BLAHN
Sémillon
SAY-mee-yawn
Shiraz
sh-RAHZ
Sommelier
suh-muh-LYAY
Spätlese
SHPAYT-lay-zuh
Syrah
sih-RAH
Tempranillo
tem-pra-NEE-yo
Tokaji
toke-EYE
Trebbiano
treh-BYAH-no
Vinho Verde
VEE-nyo VEHR-day
Viognier
vyo-NYAY
Vitis Vinifera
VIH-tiss vin-IF-uh-rah
Vouvray
voo-VRAY
Zinfandel
ZIN-fan-dell
It may be helpful to know that terms having a French origin do not vocalize the last letter.
What does “minerality” in wine mean? While ‘minerality’ is a useful term, there is no definite view on what it actually means. Many wine labels provide no information about how the soil might affect the wine. Others specify in vague terms about how the soil contributes certain aromas or contains concentrated minerals.
Photo credit: diwinetaste.com
There is often an assumption that a small amount of material from the soil is drawn up through a grapevine’s roots and deposited in the fruit where it remains until the grape juice is fermented into wine. The popular notion is that the minerals can be tasted when we drink the wine. However, scientific research has established that this is not the case. It is not possible for us to taste minerals from the soil when we drink wine.
If this is true then why are people tasting minerality in wine? In essence, the word mineral refers to three things. The first is geologic minerals that make up the rocks in the ground. Minerality can also refer to nutrient minerals like potassium, that vines absorb through their roots and use in vital processes. Finally, minerality can be a flavour descriptor where people think of the minerality in a physical sense rather than metaphorically as you would when describing a wine as having hints of lemon or fresh berries.
So, if minerality is not actually real is it still a useful concept? The simple answer is yes. Being able to associate imagery of things such as slate, gunflint, chalk or iodine helps us to associate and recognize flavour impressions even though we know we are not tasting the actual minerals.
Wines that are described as mineral are also generally described as ‘lean’, ‘pure’ and ‘acid’. They have a taste of licking wet stones and often a chalky texture. Some argue that it only applies to white wines, but it also occurs in reds.
There is an assumption that mineral wines are superior to mass produced New World fruity wines. They have a romantic image, one that implies they are handmade by artisans and express the mystery of the soil. Typical examples are found in the Old World such as Chablis and Sauvignon Blancs in France, Rieslings from the Mosel and Rheingau in Germany and Wachau and Kremstal in Austria. This is not just a European characteristic but it does seem more prominent in places where the wines show less fruit and more acidity.
Many producers see it as an expression of the terroir, while some oenology experts (those who study wines) put it down to compounds produced in winemaking. Whatever the origin, there is no agreed definition of minerality, but for many it’s a very useful word.
Rising summer temperatures are impacting grape growers around the world, however today I will focus on France’s Bordeaux region. Temperatures are expected to rise between 0.3°C and 1.7°C over the next 20 years. At this point global warming has benefited Bordeaux but that is about to change, especially if the grape crop is not somewhat modified.
Photo credit: foodandwine.com
Growers are going to need to reconsider their mix of grapes as temperatures continue to rise. The future of white varietals from the region may become non-existent while the existing proportion of reds, where 60% to 70% is currently Merlot, is already too great an amount. Merlot is ideal in cooler regions where there is a shorter growing season. However, with temperatures increasing and the growing season getting longer, Merlot now ripens too quickly. Many of these vines will need to be replaced with varietals such as Cabernet Sauvignon, which perform better in hotter climates with a longer growing season.
At least until now the increase in temperature and the resulting riper fruit have not had a detrimental effect on the quality of the wine. Instead, higher temperatures have made wine quality more consistently better. However, if warming continues the quality of the wine will begin to deteriorate.
It is well known that high temperatures can have harmful effects on grape composition, such as a decrease in anthocyanins (the pigmented molecules that give red wine its colour), as well as other molecules, that could cause unpredictable aromas. The grape skins are also negatively impacted by higher temperatures.
Growers, scientists, and wine professionals all speculate that continued increases in temperature will negatively impact fruit and wine quality in the future. However, to date Bordeaux has successfully adapted to the quickly changing climate, but experts fear that the danger point is swiftly approaching.
Whisky can be enjoyed in many ways, whether it be on the rocks, with a splash of water, soda water, a mixer or in a cocktail. However, there are those of us who, on occasion, feel it’s important to appreciate the spirit in its simplest state. This is particularly true when trying a whisky you have not had before. Here is a simple guide for conducting a whisky tasting.
The process is very similar to the way a wine tasting is conducted. After all, they are both a savoured, complex drink. As with a wine tasting, it is fun and beneficial to do this with company. It is both entertaining and educational to see how your interpretations compare to those of your friends. The beauty lies in the senses of the beholder and there are no right or wrong interpretations.
There is a set of simple steps to follow that will help ensure you have the best possible whisky tasting experience. It is recommended to use tasting glassware such as tulip-shaped International Standards Organization (ISO) vessels or Glencairn footed glasses. Pour half an ounce or less into each glass, just enough for a few sips.
The first step is to examine the whisky in your glass. The colour can indicate what kind of cask the whisky was matured in and how long it aged. The older the whisky, the darker the colour. Also, the newer the cask, the darker the colour. The more a cask has been used, the lighter the colour of the whisky. However, in many places including Canada and Scotland, it’s legal and common to add artificial colouring. Most whiskies are in a range of gold to amber.
Avoid swirling whisky as you might wine; the higher alcohol content in spirits can prickle your senses, burning your nose and palate. Bring your nose to the glass slowly. Many whiskies can be over 50% alcohol by volume (ABV) and thus too intense if your nose isn’t accustomed. Get in close to the glass, take your time, and start sniffing. Some experts recommend frequent, small sniffs, while others say long, soft sniffs are better. People often recognize one or more of floral, fruity, spicy, toasty, nutty, caramel, toffee, butterscotch or vanilla aromas.
Take a small sip and then another. As with the aromas, focus on flavours that immediately pop into your head. Spend a few minutes sipping slowly, moving the whisky around your mouth and identifying the flavours. Then add a few drops of water to the whisky; this will lower the alcohol percentage, allowing more aromas and flavours to be identified. Consider how long they linger on the finish.
Also consider the whisky’s texture; whether it is rough and hot, oily and silky or intense and sharp. Note the flavours you taste, and how long they linger on the finish.
All that is left now is to gather a couple of fellow whisky enthusiasts together, along with a favourite bottle, and let the exploration begin.
This summer has proven to be especially bad for the grape harvest in France’s Bordeaux region. The perfect combination of meteorological conditions has led to an alarming spread of mildew throughout the region. The combination of warm weather and rain has resulted in new plant growth being left unprotected as the wet weather has hindered the application of herbicides.
Photo credit: vivino.com
The mildew has been having the greatest impact on the red grape varietals, most notably Merlot. So far this year the region has been impacted by two separate waves of mildew. It remains to be seen whether the disease will progress onto the stalks of bunches and if it can be ultimately contained.
Some growers have lost their entire harvest. As a result, a helpline has been established to help growers cope with the devastation. Some grape growers are even considering their careers because of the mildew. It has been quite traumatic for those trying to control it.
This is the second consecutive year where Bordeaux growers have been impacted by the weather. The 2022 harvest was about 11% less than the ten-year average.
Grape growers are hoping that the region will soon see a return to more uninterruptedly dry, hot weather. If the dry heat returns, Bordeaux may see the 2023 harvest being within the top three earliest harvests in the past decade. However, given the devastation caused by the mildew, the harvest yield will be much lower than in previous years. This will no doubt impact the price when the 2023 vintage of Bordeaux reaches store shelves in a few years’ time.
A Layman's Wine Musings 