Wings and beer are pretty much standard fare, a pairing seemingly made in heaven. When it comes to pairing drink with wings, usually the last thing to come to mind is wine. However, I am here to talk about wine, not beer, so here are some fun and interesting wine pairing suggestions for the next time wings are on the menu. The only challenge will be keeping the sticky sauce off your wine glass.
Photo credit: mapleleaffarms.com
When it comes to pairing wine with wings, it is all about the sauce. The wine needs to match the spice, heat and acid found in the wing sauces. Therefore, the wine must calm the heat, highlight the sauce’s acidity with its own acidity and complement the spiciness – a relatively easy task.
Here are some of the more typical wing varieties and corresponding wine recommendations:
BBQ
There are many varieties and interpretations of BBQ sauce. But when it comes to wings, the sauce is likely to be sweet and heavy. Such big bold sauces call for a big bold red wine, such as Cabernet Franc, Tempranillo, Zinfandel or Carménère. The intense red and black fruit you find in these wines will complement the tomatoes and spices found in BBQ wing sauce. The high tannins will offset the heat of chili and cayenne.
Savory, herbal notes found in these reds will go well with the garlic and onions in the sauce. And the wine’s dry nature will offset the sweetness of brown sugar and molasses.
Buffalo
This is a classic made from butter and hot sauce with heat levels ranging from mild to super hot. A sweeter wine such as Riesling, Vouvray or Gewürztraminer is just the thing to pair with spicier foods. The higher acidity of these wines will cut through the buttery sauce and the fatty chicken beneath.
Garlic Parmesan
The light, stone fruit flavours of Pinot Grigio will pair well with the taste of garlic and hit of flavour of the Parmesan cheese.
Honey Garlic
Sweet and savory, honey garlic wings tend to forego heat for a big aroma, along with a tangy flavour. Honey and garlic are both strong flavours so the wine needs to support the aromas and flavours. Sparkling Rosé, Crémant d’Alsace, Chenin Blanc or Prosecco will work well in this regard.
Honey Mustard
The sweet tang of honey mustard wings will go well with an unoaked or slightly oaked Chardonnay.
Jerk
Rosé is the perfect pairing for quelling the lingering heat of chicken wings coated with a peppery jerk rub.
Korean-Style
The bright acidity of a Grüner Veltliner is a great pairing for crispy Korean-style wings.
Lemon Pepper
Whether you’re trying a dry rub or a sauce, lemon pepper wings offer a light, zingy flavour that is typically less spicy. It will pair well with wines with lots of citrus flavour and acidity. A French Sauvignon Blanc, Chablis or Dry Riesling are good choices. These wines typically have brilliant lemon aromas, along with a strong sense of minerality that will go with the hit of pepper.
Sweet Chili
Thai-inspired wings are both the sweet and the spicy. Generally, a Thai Chili sauce packs less heat than other wing sauces so an overly sweet wine is not required. An off-dry white or light red can easily offset the spice. Good wine pairings include Chenin Blanc, a sweet Riesling, Zweigelt or Pinot Gris.
Teriyaki
A light fruit forward Spanish Garnacha will complement the sweet glaze of teriyaki wings.
I strongly suggest having a glass of wine along side your next feed of finger-licking good chicken wings. It may surprise you.
Last week I began the discussion on wine glasses. Now I will turn the discussion to the specific types of glasses used for the various varietals of red and white wine.
White Wine Glasses
Having short bowls and long stems, these glasses are perfect for capturing the bright acidity in white wines. The glasses are smaller than red wine glasses, with a less curved bowl and a much narrower opening. White wines don’t require as much space to breathe as reds, and these glasses help deliver subtle aromatics by bringing the wine closer to your nose. There are specific white wine glasses that are designed to enhance full-bodied white wines and those that work best with high-acid wines.
Chardonnay Wine Glasses
White varietals like Chardonnay are best served in a Chardonnay glass. The u-shaped bowl and long stem help the wine’s notes to shine and keep the warmth of your hand away from the bowl. A Chardonnay glass works well with other full-bodied whites such as Viognier, Chenin Blanc, Trebbiano and Sémillon. For oaky Chardonnays, a Pinot Noir wine glass may also be used.
Sauvignon Blanc / Riesling Wine Glasses
Sauvignon Blanc and Riesling wines can be served in the same style of glass. The mid length stem and the narrow bowl will taper slightly. The smaller bowl makes it easier to enjoy the aromas in the wine.
Dessert / Port Wine Glasses
Dessert wine glasses are available in many shapes and sizes, but they tend to be much smaller than standard wine glasses, as these high-alcohol wines are commonly served in two-ounce pours. These glasses will strengthen the aromas and flavour of dessert wines.
Champagne Flutes
Tall and thin, the traditional Champagne flute is generally a visual sign for a celebration. With a small surface area, streamlined straight lines and sturdy base, these glasses help preserve the rising bubbles in Champagne, Sekt, Cava and other sparkling wines. The design helps keep the wine’s bubbles at the base of the glass.
Red Wine Glasses
The overall height and bowl of red wine glasses are larger than those used for white wine. The shape and thickness of a glass influences the aromas, tastes and textures in the wine. The wide bowls on red wine glasses are ideal for swirling, aerating and smoothing the wine, similar to what a decanter would do. This allows the fruity, floral and minerally aromas and flavors to soften, creating a balanced wine tasting experience.
Cabernet Sauvignon / Bordeaux / Merlot Glasses
Bordeaux glasses are designed to enhance full-bodied red wines such as Cabernet Franc, Cabernet Sauvignon, Merlot and Bordeaux blends. These glasses are a good match with tannic wines that are often higher in alcohol. The tall bowls and tapered rims round out the flavour intensity and increase alcohol evaporation.
Syrah / Shiraz / Sangiovese / Malbec Glasses
This style is shorter than the Cabernet Sauvignon type glass and has a smaller bowl, designed for medium to full-bodied red wines. The wine’s flavour and spice are softened because the wine hits your palette more gradually due to the smaller opening. The narrower bowl is more tapered to help trap the aroma.
Pinot Noir / Burgundy Wine Glasses
Pinot Noir/Burgundy glasses are perfect for light-bodied reds but are also good for Rosé and oaked Chardonnay. A Pinot Noir glass has a shorter stem and very wide bowl and slightly tapered rim that softens the acidity and tannins. This enables aeration so the delicate floral aromas of the wine can be appreciated.
Universal Wine Glasses
Most glassware manufacturers offer grape and regional specific wine glasses designed for specific styles of wine. This is great if your preferred choice is one style or grape varietal. However, this is not so good if you don’t just like one type of wine. In this situation, a universal wine glass may be a better option, especially if you only want to have a single type of wine glass in your cupboard.
Also, for people just getting started, universal wine glasses are a good investment. These glasses do a reasonable job of balancing the aromas and flavour of most types of wine. They are characterized by having medium-sized bowls, stems and bases, making them versatile, regardless of the varietal or occasion. They are good for serving red, white and sparkling wines.
Stemless Wine Glasses
Despite the risk of warming the wine with the heat of your hand, stemless wine glasses are a good practical option for everyday use and casual gatherings. Having a universal bowl, these glasses are often a good choice when there are young children or active pets around, reducing the likelihood of both spillage and breakage.
The vessel from which we devour the sweet nectar of the gods – wine – is an important component of the overall experience. The correct shape and style of the glass ensures that we experience the wine’s full and uninhibited aroma and flavour. The experts agree that using a glass made for the varietal that you are drinking is important if you want to taste and smell all the complexities and intricacies of the grape’s character. Varietal-specific glasses are designed to accentuate the fruit character and structural components of the wine to allow for full enjoyment.
Photo credit: travelmedford.org
There are two different types of wine glasses, stemmed and stemless. There are four parts to every stemmed wine glass, three parts to a stemless one. The similarities and differences are described below.
The rim is the uppermost part of the bowl on both types of glasses. The thickness, shape and size of the rim controls how quickly and smoothly the wine flows out of the bowl into your mouth and where in your mouth the wine first makes contact.
The bowl is attached to the top of the stem on a stemmed wine glass. The bowl enables the wine to be swirled, allowing aeration of the wine and permitting for the release of subtle nuances in the wine which would otherwise remain hidden. With white wines, a smaller bowl maintains vibrancy and freshness in the wine while for big bold red wines, a large bowl moderates the high tannin and alcohol content, to allow the complex flavour and characteristics to be distinguished.
Next, on a stemmed glass the stem connects the bowl to the base. The stem is a thin piece of glass that helps keep the warmth, oils and scents from your hand away from the wine. It also aids in enabling the wine to be swirled. The length and thickness of a stem varies depending on the type of wine glass for the varietal the glass is designed for. Because of the body heat factor, I use only wine glasses that have a stem. However, it is now possible to obtain double-walled stemless wine glasses which help to insulate the wine from the heat of your hand. However, these glasses don’t appear to be available in a variety of bowl types.
Finally, the base of the glass provides stability. Bases come in various shapes and sizes, depending on the overall design of the glass. Stemless wine glasses are not constructed with a base. Their bowls rest directly on a flat surface. Because the stemless glass does not stand as high as a stemmed glass it does have the benefit of being more stable and there is less likelihood of it being knocked over.
Next week I will continue the discussion on glasses, examining the variation in glasses by the type of wine each is intended for.
While dining in a restaurant in Paris earlier this year I came across something that I had never seen before – being able to purchase wine by the portion of the bottle that you consume. The server provides you with your choice of a bottle of French red or white. The bottle comes with a string tied around the neck that then drapes down the length of the bottle. There are knots in the string to indicate 12, 25, 37, 50, 62 and 75 centilitres of wine.
This is referred to as, “à la ficelle”. It is a very practical approach to purchasing wine when you don’t want to consume a whole bottle but desire more than a single glass.
Although the concept of ficelle wine has only started to become popular in restaurants in recent years, the concept dates all the way back to the 15th century. According to legend, it was an Auvergne innkeeper by the name of Gaultier who, in the 1400s, used a piece of string to determine how much wine his customers drank.
During that time wine was served in earthenware or pewter pitchers. The innkeeper used an evenly spaced knotted rope to determine the quantity of wine his patrons had consumed. The distance between each knot represented 25 centilitres of wine.
With the current trend where people are reducing their wine consumption, the concept of string wine is becoming more popular. Less restaurant patrons are purchasing wine by the bottle and instead 20% now favour wine by the glass while 12% now prefer the wine by string concept.
Many of the world’s wine regions are facing problems resulting from an oversupply of grapes. For example, last year the French government spent 200 million euros to dispose of surplus wine. In addition to that, Bordeaux region vintners received 57 million euros to destroy 9,500 hectares of grape vines.
Photo credit: vancouversun.com
In Australia, millions of vines are being destroyed and tens of millions more must be removed to control overproduction. Drastically reduced grape prices are threatening the incomes of growers and wine makers.
Falling consumption of wine worldwide has hit Australia particularly hard as demand shrinks fastest for the cheaper reds that are its biggest product. It had relied on the Chinese market for growth until recent years. Last year there was more than two billion litres of surplus wine in Australia.
Oversupply is not a new phenomenon. In the past the industry has always been able to readjust but going forward it may not be as easy. Past declines were triggered by economic factors such as market crashes, the tech boom, new tax laws and other more specific events that impacted the amount of money people spent and how they prioritized their consumption of wine.
Today the reduction in wine consumption is the result of a change in attitude and lifestyle resulting in people consuming less wine. Campaigns such a “Dry January” and “Sober October” are becoming more and more popular, leading to less wine consumption in the other ten months of the year. As a result, wine drinking has been declining year over year since 2017.
In France, wine consumption has declined significantly, from 150 litres per person per year in 1950, to 40 litres per person in 2022. The French people are no longer insular with just their own culture. Instead, they have adopted influences from other parts of the world and as a result, have substituted some of their wine consumption with other beverage options, such as beer, whiskey and cocktails.
Cuisine is changing as well, which has altered drinking habits. Lighter food choices and finger foods are often replacing traditional multi-course meals. Also, people have been reducing the amount of red meat in their diet. This has resulted in consumers wanting lighter, lower-alcohol wines. The Bordeaux region in particular has been greatly impacted by this, having reduced demand for their full-bodied red wines.
The U.S. market is being impacted as well due to a focus on wellness and a change in lifestyle. Non-alcoholic beverages sales there have increased 20.6 percent from 2021 to 2022.
People are drinking less wine but better wine. Over the past seven years, the U.S. wine industry is seeing growth rates sag in the under $12 category but wines in higher-priced tiers continue to see growth.
This change has also impacted wine sales in Australia where for the first time since the mid-1990s there is an oversupply based on a lack of consumer demand. A main driver of the decline is due to the lack of demand for Australin wine in the U.S.
There are other factors as well affecting Australian wine sales. In March 2021, China imposed a 218 percent tariff on Australian wine in response to Australia requesting an independent investigation as to the origins of COVID-19. China’s decision wreaked havoc on Australia’s wine industry.
The world is also still feeling the effects of the pandemic. From supply chain issues to how people purchase and consume wine was severely impacted. The good news is that there are indications that the wine industry is heading toward a return to normalcy, at least in this regard. Wine consumption remains lower than in 2015 but above what it was in 2021. This is largely due to the reopening of bars and restaurants. The long-term effects remain to be seen.
Depending on soil conditions, some French vintners are now investigating switching to other crops such as corn or wheat. Others are changing vineyards into livestock pastures. Australia is focusing on market expansion and providing wineries with market data so they can determine their best course of action. Not waiting for new markets to open, some growers are turning to citrus and nut trees instead.
One thing for certain is there is currently much uncertainty in the wine industry.
Here is what the organizers and judges were seeing, hearing and thinking at this year’s WineAlign National Wine Awards of Canada (NWAC). Their narrative has been separated by each judging category and presented below.
Photo credit: winealign.com
Sparkling Wine
While global wine consumption has decreased over the past two years. Sparkling wine, except for costly Champagne, has progressed upwards. In Canada, the Sparkling category burst during the pandemic, especially with accessible and affordable selections. The quality of Canadian sparkling wine continues to improve.
Red Blends
Red blends are abundant in both British Columbia and Ontario, making it the second largest category at the National Wine Awards. There is a variety of styles and grape varieties.
Bordeaux blends and Rhone blends continue to be important, but winemakers are increasingly evolving beyond the traditional French classic style. The next frontier is beginning to appear where blends consisting of Malbec, Carménère and Syrah are part of a new wave of Okanagan red blends.
White Blends
Winemakers continually mix and match with several varietal combinations. There are many permutations made with traditional varietals, as well as hybrid grapes.
There are no firm rules other than those set out by VQA which says that all the grapes in a labeled bottle must come from the province, an appellation and sub-appellation. Beyond this, the choices are endless, allowing white blends to vary from the traditional to the eclectic. Concepts include the Bordeaux combination of Sauvignon Blanc and Sémillon, Rhône blends that may include Marsanne, Roussanne and Viognier, but also Grenache Blanc, Clairette Blanche, Bourboulenc, Picpoul and Ugni Blanc. This year, British Columbia has continued to set the trends for blending and styles.
Rosé
There is a great deal of flexibility with respect to producing Rosé wine. Extraction levels and pigmentation can vary, many red or combination of red and white grape varietals can be used and there are no rules overseeing sweetness levels or oak aging.
Most Rosés are not meant for extended aging and are often best consumed in the year in which they are made. In Canada, most Rosés are bottled from March to June and make it to the stores between April and July.
Pinot Gris/Grigio
This white wine grape is a mutation clone of the black Pinot Noir grape. The skin colour varies greatly, and the wines produced from Pinot Gris also vary in hue from palest yellow to deep golden to blushing salmon. Pinot Gris also goes by its Italian name, Pinot Grigio. Wines made in the fresh, crisp and unoaked style of Italy’s Veneto region are called Grigio, while those in a richer, riper version go by Gris.
Orange
Orange wines are skiin contact white wines. There is no rule as to the length of the contact period or the grape varietals used. These wines range widely in colour and style.
Niagara’s popular Vidal grape responded well to skin contact, bringing texture and complexity to its tropical fruit profile. However, aromatic Gewürztraminer, with its subtly oily mouthfeel and subtle tannic framework, also showed well.
Gamay
Things change each year as there are new entries from newer wineries making Gamay. Some things also remain the same as many long-time advocates and committed Gamay producers continue to make excellent wines.
Pinot Noir
No other grape causes more of a stir. For many, there is no other grape variety. Pinot Noir has found enormous global success and Canadian soils are largely responsible for that. From agile, transparent, high-toned, red berry charmers to darker, seriously ripe and often tannic iterations, Pinot Noir succeeds with harmony and balance.
Chardonnay
This is always one of the largest categories in the competition. Chardonnay always leads or equals the greatest number of medals from platinum to bronze. Prices ranged from $87 for the most expensive medal winner to $11.95 for the least costly.
While the most expensive wine was not a platinum winner, there is a correlation between price and medal earned, establishing that top quality wine sells for more money. The average price for the platinum winners came in at just over $45, $40 for gold, $39 for silver and $33 for Bronze.
Malbec and other Red Single Varieties
Malbec represented 18 of the 41 medal winners in this category and accounted for 7 of 8 of the gold medals. It accounted for just 1.4% of entries in the competition but earned 4.1% of all gold medals.
This trend is almost entirely driven by British Columbia. There is something special about Okanagan Malbec. Much like Syrah, it does well up and down the valley.
Other White Single Varieties
Chardonnay and Riesling are often singled out as the signature grapes when it comes to top quality Canadian white wine. There are many other white varieties producing spectacular results including Grüner Veltliner wines from British Columbia.
Chenin Blanc is another consistent performer in BC and Ontario, making vibrant, fruit- forward wines.
Sleek, elegant Sémillon wines are also cropping up with increased frequency from coast to coast, as single variety wines and in classic Sauvignon blends.
Pinot Blanc proved its merit for good value, easy drinking white wine.
Gewürztraminer and Viognier
Viognier and Gewürztraminer remain minor varieties on the Canadian wine scene. Both grapes are particularly unreliable in Ontario, where Gewürztraminer accounted for just 2% of total production in 2023. Viognier is so rare that it is in the “other” category in the VQA’s annual report. In B.C. Gewürztraminer places a respectable 4th among white varieties in 2023, behind Pinot Gris, Chardonnay and Riesling. Viognier sits in ninth position alongside other Rhône varieties suitable to the West Coast’s unique conditions.
Sauvignon Blanc
At this year’s competition, Sauvignon Blanc took great strides and gained increased favour from judges and wine lovers. There were 32 medals awarded, with 20 going to Ontario and 12 to British Columbia. Of impressive interest is the average price of the 16 Silver Medal winners. These are wines that scored 90 points with an average cost of $23.40.
Syrah
“Syrah” above “Shiraz” is the key style in Canada. Reflective of a French Rhône style “Syrah”, as opposed to “Shiraz”, wines labelled as such tend to be distinctively peppery, with more sharp tannins, lower alcohol and exhibit more freshness than “Shiraz”. Yet in Canada, there is no enforcement over the use of these terms. Vintage variation and place do play a deterministic role, but the style of Syrah in Canada is heavily influenced by winegrowing and winemaking decisions that vary from producer to producer.
Ontario can produce excellent Syrah, but the category has forever been dominated by British Columbia.
Riesling
Canada has many great and quality examples of Riesling. It is a variety that truly expresses the place where it is grown. Riesling also counts among some of Canada’s oldest planted vinifera varieties, with plantings dating back to the mid 1970’s and early 1980’s in both Niagara and the Okanagan Valley.
Icewine & Late Harvest
Icewine, is the most important wine export. Now more than ever, due to erratic weather patterns, production is being threatened. Since the start of Icewine production in the 1970’s, a harvest has never been missed despite coming close a few times because of a mild winter in Ontario.
VQA regulations require the grapes to be naturally frozen on the vine, harvested, and pressed while the air temperature remains at or below -8 degrees Celsius. Recurrent periods of freezing and thawing can cause grapes to split, increasing unpredictable acidity in the wine. Production is a physically demanding task for both for the vines, that must bear their fruit into the cold of winter, as well as for the winemaker, who often harvests on the coldest of winter nights.
Cabernet Sauvignon
The number of gold medals has dropped from 13 in 2022 to 10 in 2023 to 7 this year. Despite the results, it is the category that has the most potential.
Cabernet Sauvignon is the most widely planted grape in the world, but such is not the case in Canada. It is the third most planted red variety in British Columbia, with 7.7% of total grapes grown. In Ontario, Cabernet Sauvignon represents only 5.9% of the grape harvest. There’s been a consistent downward trend, as a percentage of tonnage, over the last five years.
Cabernet Franc
Ontario has historically had a slight edge over the Okanagan Valley, given Ontario’s generally cooler and wetter climate, which suits the lighter, aromatic style that the judges tend to favour. However, the margin of difference has always been slim.
This year Ontario captured 38 out of 53 medals in total. However, British Columbia’s representation was impacted by the wildfires that severely impacted the Okanagan Valley in 2021, which resulted in smoke-tainted wines from some parts of the valley. Since these wineries did not submit any smoke-tainted wines, the number of submissions from B.C. was reduced significantly.
Merlot
Merlot remains the number one red planted grape in British Columbia.
There you have it; and that’s a wrap on the 2024 National Wine Awards.
Before I begin let’s be clear on what ‘vintage wines’ are. Vintage wines are wines that are produced from grapes harvested during a single growing season as opposed to non-vintage wines, which can be produced from grapes grown in two or more growing seasons.
Photo credit: stlukes-glenrothes.org
Vintage wines that are cellared go through ongoing chemical effects that will continue until a bottle is uncorked. These outcomes are the result of continuous interactions between the wine’s alcohol, sugar and acid compounds, which combine in the bottle to create new complex flavours, textures and aromas. However, these results are not random. Skilled winemakers understand the chemistry behind aging wine and will manipulate the cellar environment to encourage various flavours and aromas that result in an appealing good vintage.
During cellaring the varietal’s natural flavours do not significantly change. A wine’s primary flavours will always be preserved regardless of cellaring timelines. These flavours are a result of the grape varietal and the conditions the grapes grew in.
However, aging a vintage varietal will affect the secondary and tertiary flavours and aromas. Both notes result from the winemaker’s techniques as well as the chemical interactions between a wine’s natural compounds. These activities define an aging wine.
White wines, especially dry whites like Sauvignon Blanc or Chardonnay, tend to become oily, heavy and stickier over time. Red wines, particularly those with naturally high tannin levels such as Nebbiolo, Syrah or Cabernet Sauvignon, tend to soften with time. This creates sediment that collects at the bottom of a bottle. As a result, the wine becomes smoother and less sharp, resulting in a gentler drinking experience.
The final characteristic affected by aging wine is colour. To see if a red wine has been properly aged, first look at the outer edge where the poured wine meets the glass. At that meeting point, which is referred to as the rim, the wine will appear lighter in colour. A young red wine, on the other hand, will have a rim that appears murky or opaque.
As red wines oxidize with age, their colours often change to deep shades of ruby-purple to softened mauves and then finally to tawny, deep browns. As white wine ages it tends to move from paler, straw-yellow shades to deeper golden hues. White vintages aged three or more years can eventually darken to the point of turning a golden amber color.
These changes in colour are the result of oxidation. When a wine bottle is properly sealed the only oxygen in a bottle will be the small amount trapped in the bottle’s neck, as well as what little oxygen passes through the cork or seal. Most cellared red and white vintages will be sealed with a traditional cork, which allows minimal oxygen to permeate. However, given that cork is itself a natural non-uniform product, oxygen permeation will vary significantly even between bottles cellared and cased at the same time.
Not all wines are created with the ability to be aged. The wine maker’s notes are often a good indication of a wine’s aging capability. Red wines that generally age well include:
Bordeaux and Loire Valley Cabernet Franc, aged 2 to 4 years
Chianti Riserva, aged 2 to 4 years
Petite Syrah, aged 2 to 5 years
New World Nebbiolo, aged 2 to 6 years
Australian and Californian Grenache, aged 2 to 10 years
Italian or Californian Cabernet Sauvignons, aged 3 to 15 years
Italian Barolo, aged 3 to 15 years
White wines with aging capability include:
Dry White Bordeaux, aged 2 to 3 years
Alsace Pinot Gris, 2 to 5 years
White Rioja, aged 2 to 5 years
Alsace Gewürztraminer, aged 2 to 10 years
Californian Fume Blanc, aged 2 to 10 years
New Zealand Sauvignon Blanc, aged 3 to 10 years
Australian Chardonnay, 3 to 10 years
German Riesling, 3 to 15 years
These lists are only a suggested guideline, not an exclusive list.
On the surface, the difference between vintage and non-vintage wines is simple. Vintage wines are made from grapes harvested during a single growing season, while non-vintage wines can blend a few different harvests. Non-vintage wine, sometimes referred to as stylized wine, is where the winemaker often aims to match the flavour of the wine to be the same as previous years. On the other hand, vintage wines are based on the characteristics of the vineyard and climate. Due to climatic conditions, some years produce wines that are considered better than others.
Photo credit: vinepair.com
Finding a bottle’s vintage is relatively straightforward. Simply look for the year printed on the label of the bottle. This tells you when the grapes were grown and the wine produced was made. Wine labels containing the description “single vintage” indicate that the wine was produced exclusively from grapes from a single harvest. Depending on the producing country, that ratio must be comprised of 75% to 95% of same-crop grapes. As long as a producer abides by that percentage, they can label their bottle as vintage.
The vintage is an indication of the quality of the wine. The wine flavours, textures, mouthfeel, aroma and bouquets are fundamentally determined by the weather and climate conditions during its specific growing season. Since vintage tells you what year those grapes were grown, you are provided with an accurate distinction between “good” crop years yielding delicious, balanced wines from “bad” crop years hindered by poor weather.
Non-vintage wines are wines created by blending grapes from multiple crops. As a result, they will not have a year printed on the label or will simply have “N.V.” to denote the fact its contents are not from a single harvest. Non-vintage wine quality will vary, as with vintage wines. Many are raved about for their consistency and cost-consciousness and represent good value for more casual wine drinking.
Which is better? The answer depends on what you are looking for from your drinking experience. There are wonderful single vintages and non-vintages available. Non-vintages will offer more diversity and flexibility, particularly when it comes to blends combining several complementary grape varietals. In contrast, vintages provide the opportunity to discover a specific wine region, a micro-climate and even a winemaker’s bottling skills and expertise in ways non-vintages cannot.
While visiting a winery in the Beaujolais district of France a few weeks ago I was introduced to a new term. I was told that the winery I was visiting was a biodynamic winery. This was a description I had not heard before, so I decided to research the topic in more depth when I returned home from my trip.
You may be familiar with what organic farming entails (if not, see my post Organic Wine from August 8, 2020), however the biodynamic movement is somewhat different. According to the Biodynamic Farming and Gardening Association, biodynamics is “a spiritual-ethical-ecological approach to agriculture, gardens, food production and nutrition.” Biodynamic wine is made with a set of farming practices that views the vineyard as one solid organism. The ecosystem functions with each portion of the vineyard contributing to the next. Conceptually, everything in the universe is interconnected and gives off a resonance or ‘vibe’. This interconnectivity even includes celestial bodies like the moon, planets and stars. Biodynamic viticulture is the practice of balancing this resonance between vine, human, earth and stars. Biodynamics is a holistic view of agriculture.
As with organic farming, natural materials, soils, and composts are used to sustain the vineyard. Chemical fertilizers and pesticides are not permitted. A range of animals from ducks to horses to sheep live on the soil and fertilize it, creating a rich, fertile environment for the vines to grow in. Biodynamic farming also seeks sustainability, leaving the land in as good or better condition.
Biodynamic farming has been met with skepticism by many scientists as some of the practices are difficult at best to prove they work. In addition to organic practices, biodynamic farming takes other factors into account, such as the lunar calendar and astrology. This method of farming considers all aspects of life in the vineyard — other plants, insects and animals. It’s not just about the grapes.
Photo credit: winefolly.com
Farming practices from pruning to harvesting are controlled by the biodynamic calendar. It breaks all the tasks associated with farming into four types of days: root days, flower days, fruit days and leaf days. Each of these categories has certain tasks associated with it that are reflective of the earth’s four classical elements. Fruit days are meant for harvesting, leaf days for watering, root days for pruning. On flower days, nothing is done in the vineyard.
Biodynamic farming calls for specific and sometimes strange compost and field preparations. One of these is known as cow horn manure. Cow horns are stuffed with manure compost and buried into the ground all through the winter, then excavated the following spring. When excavated, the stuffed material is spread throughout the vineyard.
Biodynamic wines must be certified and adhere to strict rules and regulations. The wineries are overseen by 2 governing bodies, Demeter International and Biodyvin.
Biodynamic wines can be found in the United States, France, Germany, Spain, Italy, Eastern Europe, Chile, Argentina, India and Australia. Those who believe in the philosophy feel that the wines are more characteristic to the terroir where they originate. However, wine experts say there is no noticeable difference in the taste of biodynamic wine from organically produced wines. Is the difference worth the additional effort? You be the judge.
Pinot Gris and Pinot Grigio are made from the same grape and are obviously both white wines, but it can be argued that the similarity ends there.
Photo credit: vinomofo.com
Pinot Gris originates in France and is believed to be a mutation of Pinot Noir. It’s mainly grown in the Alsace region of France. The grape is thought to have reached Italy during the 1300s where the variety was called Pinot Grigio. The Italian version is primarily grown in the Alto Adige region of northwestern Italy.
Gris is the French word for gray and grigio is gray in Italian. The gray describes the grayish-purple skin of the grapes.
Both Pinot Gris and Pinot Grigio will appear on wines produced in countries other than France or Italy. There is an abundance of Pinot Gris grapes produced in countries such as Canada, the United States, Australia and New Zealand.
So what determines why some are labelled Pinot Gris while others are referred to as Pinot Grigio? Winemakers have the choice of selecting which name they use. There is no hard and fast rule, however most will base the name on the style of the wine they produce. You can usually tell the style by the colour. Pinot Gris style wines are typically darker and more yellow in colour, whereas Pinot Grigio wines are very light yellow, almost clear.
Pinot Gris wines are rich, full-bodied and accompanied by higher alcohol content. Made with fully ripe grapes that are occasionally barrel fermented, Pinot Gris often has extra sweetness and a creamy feel. The darker grape skins tend to produce a golden colour.
By contrast, Pinot Grigio is harvested early, resulting in a light-bodied, crisper wine with a lower level of alcohol. The aromas are primarily of fresh fruit and florals.
Pinot Gris embodies complex flavours such as cinnamon and lemon, with a tingly aftertaste. Late harvest French-style Pinot Gris is a rather sweet wine. This is due to noble rot, which creates honeylike undertones.
Pinot Grigio tends to be a lighter, crisp, dry style of wine with flavours of citrus and green apple, pear, lime and lemon, with a refreshing spark of acidity. Some Italian-style Grigio wines also have a floral aroma of honeysuckle.
The Pinot Gris style pairs well with roast pork, creamy pasta, and dense cheeses like Comté or Gruyère, seared scallops, or creamy mushroom risotto. Off-dry versions go well with spicy Asian or Indian dishes like chicken tikka masala or Thai green curry.
The lighter Pinot Grigio is a great apéritif but, also goes well with grilled shrimp, salads or fruit platters and sushi.
Now it is up to you to decide whether you prefer Pinot Gris or Pinot Grigio.
A Layman's Wine Musings 