Sweetness Levels in Sparkling Wine

December 14, 2024 / A Layman's Wine Musings / Leave a comment

With many people cruising wine store shelves this time of year looking for a bottle of bubbly to celebrate the season with, it is a good time to examine how to identify the various types sparkling wine or Champagnie. There is no doubt about it; the sweetness classification system for sparkling wines is confusing. There are seven standard sweetness categories. Those are brut nature or brut zero, extra brut, brut, extra sec, sec, demi sec and doux. Each class indicates slight differences in aromas and flavour.

The sweetness level is determined by the dosage or liqueur d’expedition, which is a mixture of sugar and wine. It is used to top off the amount of wine in the bottle after riddling has taken place. Riddling occurs when the winemaker removes the dead yeast cells (referred to as the lees) from the neck of the bottle.

The dosage mix may contain anywhere between 500 and 700 grams of sugar per litre of sparkling wine. The precise ratio of sweetener-to-wine varies according to the producers’ desires and region the wine is produced in. Some producers use a sweeter liqueur d’expedition, while others choose not to sweeten their wines at all.

The classification system was designed a hundred years ago by the French to identify the sugar levels in Champagne. This is part of the laws that govern the production of Champagne. The laws have been modified countless times over the years.

The seven levels from dryest to sweetest are:

Brut Zero/Brut Nature

These wines are the driest, containing less than three grams of sugar per litre. These wines may also be referred to as “sauvage” or “zero dosage”. They contain only natural residual sugar with no dosage added to the bottle.

Spanish Cava and Corpinnat producers may refer to these wines as “brut nature”, where in Germany the term “naturherb” may be used.

Extra Brut

In Champagne as well as Spanish Cava and Corpinnat, “extra brut”, or in Germany “extra herb”, is used to describe the second driest level of sweetness. These wines contain less than six grams of residual sugar.

Brut

“Brut” is the most common style of Champagne. To be labeled a brut wine, it must contain less than 12 grams per litre of sugar. This is a broad range and technically includes both “brut nature” and “extra brut”, so this category can vary widely in sweetness levels.

This term is also used to describe Spanish Cava and Corpinnat. In Germany the style may be referred to as “herb.”

Extra Sec/Extra Dry

“Extra Sec” or “Extra Dry” wines are slightly sweeter than “brut”. They contain between 12 and 17 grams of sugar per litre. In Spain, the style is referred to as “extra seco” and in both Germany and Australia the term “trocken” is used.

Sec

“Sec” wines contain sugar levels between 17 and 32 grams per litre. These wines are considered to be ‘medium dry’ or ‘off-dry.’

Demi-Sec

Wines labeled “demi-sec” or Spanish “semi seco” contain between 32 and 50 grams of sugar per litre. Fun fact, this is equivalent to the amount of sugar in a typical gin and tonic.

Doux

This is the sweetest style of sparkling wine with the highest sugar content, usually over 50 grams per litre. Doux wines are very rare.

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Corkscrews

December 7, 2024 / A Layman's Wine Musings / Leave a comment

The characteristic of the ideal corkscrew varies depending on who you ask. There is no right or wrong type of corkscrew to use. The best one is the one that you are most comfortable with and successful using. I think everyone has occasionally struggled to open a bottle of wine that has had an uncooperative cork, making it seem near impossible to free the contents from its glass prison. The trick is to find the type of corkscrew that maximizes your chances of successfully opening your wine seamlessly, without a broken cork, spilled wine or sloppily cut foil.

The most classic corkscrew option is the waiter’s style wine key corkscrew. It is simple enough to use with some practice. Learning how to best utilize the double hinge can be a little tricky, but once mastered it is generally the most cost affective and versatile option.

The winged style corkscrew is larger than the waiter’s style but offers similar ease of use. The screw is sharp and penetrates both natural and synthetic cork easily and the winged arms make it a favourite for many. While the functionality is high, it is a bit bulky for small, crowded kitchen drawers or well-stocked home bar carts. Because of its ergonomic grip and design that doesn’t require a ton of force to operate, it’s a good option for anyone who has joint issues, arthritis, or generally struggles to open a bottle of wine. This style often doesn’t include a foil cutter.

The vertical lever-style corkscrew works well overall as a wine opener. It removes the cork quickly, easily, and with minimal physical effort. Simply position the non-stick screw above the cork, and in two easy motions and one pump of the lever, the corkscrew releases and removes the cork.

If you desire something requiring the least amount of effort, an electric corkscrew is the best choice. These are available from a variety of vendors in a reasonable price range. They are the perfect tool for those who prefer high-tech kitchen gadgets or and anyone with mobility or strength limitations. Just make sure that you have the bottle placed on a level surface. Electric wine openers are effortless to hold and will seamlessly remove the cork with a push of a button. It’s also useful for opening older cellared bottles of wine with troublesome corks.

Depending on the manufacturer there may be some variation in the appearance of each of these types of corkscrews. Price points can also differ depending on the producer and materials used.

Here are some final thoughts to consider when purchasing your next corkscrew.

If you need to open bottles quickly, you will be slowed down if the opener doesn’t have a foil cutter. While many corkscrews have built-in options, there are numerous that don’t.

Corkscrews come in all shapes and sizes. Some are small and compact enough to carry in your pocket while others are much bulkier and more cumbersome to store.

The price may be a factor in your purchasing decision. For most everyday wine-drinking purposes, you can find a reliable and easy-to-use corkscrew for under $30.

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The Ten Best

November 30, 2024 / A Layman's Wine Musings / 1 Comment

I am always seeing articles about ‘TheTen Best this’ or a list of ‘The Best that’. When I read those articles I am always left with the question, “What makes these ones the best? To me beauty is in the eye of the beholder. Whether it be whisky or wine, I have tasted some that I love and others that are so-so, or even worse, that I detest. Just because someone tells you this one is fantastic doesn’t mean that you will agree. Does this mean you are less learned than the author or lacking in your ability to recognize great flavour? Absolutely not. After all, what makes the author’s opinions any better than our own? Nothing.

Another thing I find interesting is that often many of the selections found on these lists are not available in Canada and many are not even accessible to order via the internet. Thus, the information becomes basically useless. It would be like searching for a unicorn.

Lastly, the price point on some of these choices is out of reach for many as prices may reach well into four digits to obtain a bottle of the golden nectar. In my opinion, a steep price doesn’t automatically equate to it being a fantastic wine or whisky. It only means that it is expensive. A high price is better equated to the economic and production factors associated with making the wine or spirit.

To me these articles provide mere opinions and are nothing more than casual reading entertainment. I find it interesting to compare these lists to see whether there are any that I have tried. Of those that I have tasted, I compare the writer’s opinion to my own. If there is agreement, then I am more interested in what the writer has to say since there is then a stronger likelihood that we have similar tastes.

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Pair Wine with Soup

November 16, 2024 / A Layman's Wine Musings / Leave a comment

With summer now behind us, it is once again time to focus on winter comfort foods, such as soup. That started me thinking about the possible pairings of wine with soup. If I am having a bowl of soup on its own, accompanying it with a glass of wine isn’t appealing to me. Why serve a hot liquid with a cold liquid?

However, if the soup is being served as part of a multi course meal at home or in a restaurant, a glass of wine may have more appeal. In general, when picking a wine to go with soup, consider the consistency and main flavours. If you break down your soup’s ingredients and view them as you would a pasta sauce, the task may become less intimidating.

Overall, creamy soups pair well with a wine that contains a fair amount of acidity, whether that be red or white wine. Then look at the dominant flavours of the soup. Savory vegetables generally pair well with a fruit-forward wine. Ginger goes well with an aromatic white wine like Gewürztraminer. Spicy soups pair well with wines having a lower level of alcohol.

Lastly, consider the protein. Light vegetarian or chicken-based soups often pair well with white wine while red meats pair best with medium to full-bodied red wine.

Very thin soups, such as French consommé go well with a dry sherry or dry Madeira. Tomato consommé pairs well with a French Sauvignon while broths flavoured with fish sauce, coriander and lime will be complimented by an Austrian Grüner Veltliner or dry German Riesling.

Creamy vegetable soups generally go well with dry Italian whites such as Pinot Grigio or Soave or a French Pinot Blanc. Fennel and cauliflower soups pair with a white Burgundy or lightly oaked Chardonnay, white Bordeaux, Viognier or Chenin Blanc.

Mushroom soup will go well with a lightly oaked Chardonnay. A darker soup with more earthy varieties of mushrooms such as portabella or cremini, will match well with a Pinot Noir.

Chicken soup will go with a lightly oaked Chardonnay. A Thai style soup made with coconut milk will go with a Riesling or Verdelho. Chicken and dumplings will pair well with a lightly oaked Chardonnay or a light red wine like Pinot Noir.

Classic Provençal fish soup with flavours of garlic, tomato and saffron pairs well with a very dry, crisp white like a Picpoul de Pinet or a strong dry Rosé. Rich crab or lobster bisques match well with white Burgundy or a Chardonnay, while clam chowder goes well with a well-oaked Chardonnay. Corn chowder, on the other hand, goes along side a dry German Riesling.

Sweet vegetable soups, such as butternut squash and pumpkin, fair well with Chardonnay, Viognier or Gewürztraminer.

Tomato soups made from fresh tomatoes go well with a crisp white wine such as a Sauvignon Blanc or an Albariño. A chilled sherry could be used as well. However, if the soup has a richer, roast or cooked tomato flavour or is mixed with roast peppers, a medium bodied Italian or southern French red or a young Rioja will work well.

French onion soup is traditionally served with French Beaujolais, Beaujolais Nouveau or a white Burgundy.

Chunky, rustic soups with beans, such as minestrone or lentil soup match well with medium bodied reds like Côtes du Rhône, a young Syrah or a Sangiovese. Chickpea soup pairs with a Chianti Classico.

Beef or lamb stew will be well complimented with a Cabernet or Shiraz. If you prefer a white wine instead, Gewürztraminer is a good choice.

Beef and barley soup matches well with a bold red wine like Zinfandel or Cabernet Franc.

Cold soups go well with light, crisp dry whites such as Albariño. Gazpacho can be paired with an unoaked white Rioja, Rueda or a Fino Sherry.

There are no hard and fast rules for pairing wine with foods. However, there are some wines that will enhance your soup better than others. Don’t be afraid to experiment with some of these suggestions but don’t be afraid to try your own.

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2024: A Year to Remember in British Columbia

November 9, 2024 / A Layman's Wine Musings / Leave a comment

It would be an understatement to simply say that Mother Nature has been unkind to the B.C. wine industry this year. In January the extreme cold caused devastating damage to the vast majority of the grapevines in both the Okanagan and Similkameen Valley. It is estimated that 90% of this year’s grape crops were lost and 15% of the vines were destroyed.

Further devastation resulted because of the hot dry summer consisting of heatwaves and wildfires. The good news is that because of the heat, the remaining grapes ripened quickly, resulting in an early harvest with smaller but more concentrated fruit.

Lifelong workers in B.C.’s wine industry cannot recall a year that has been as devastating as this one. The provincial government has established a 26 million dollar vine replant program with an additional 92 million dollars to be paid through the Production Insurance and AgriStability program.

B.C.’s wine industry generates approximately 3.75 billion dollars annually for the province and employs more than 14,000 full-time workers. There are about 350 licensed grape wine wineries in the province that receive nearly 1.2 million visitors annually.

In order to help the wine industry recover from the lost grape harvest, the province is permitting the impacted wineries to import grapes and grape juice in order to produce the 2024 vintage. However, the imported products will not be eligible to carry the B.C. Vintners Quality Alliance (VQA) label. Without these unprecedented concessions, many wineries would face potential financial ruin resulting in cuts to thousands of direct and indirect jobs, including the loss of highly specialized wine makers and cellar masters whose expertise is essential to the industry.

So, what will all this mean for the wine drinker when comes to the 2024 vintage of BC wines? Because of the intense heat and early ripening of those grapes that did survive, they will provide very concentrated and flavourful wines. However, given the scarcity of the wines that will carry the VQA designation, you can expect the price of the 2024 vintage to be higher than most years.

You can also rest assured that the wines that will be created from imported grapes will meet the established standards of the winery producing them. After all, their hard established reputations are at stake here and no one is willing to jeopardize that. British Columbia’s talented winemakers will deliver great results.

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Wine & Chinese Food

November 2, 2024November 2, 2024 / A Layman's Wine Musings / Leave a comment

Pairing wine with Chinese food can seem overwhelmingly difficult due to the wide range of flavours; everything from spicy to sweet, tangy, salty and bitter. An example of this is an authentic Chinese feast that will consist of dishes with distinct ingredients and clashing flavours.

To accommodate such a dinner a well-rounded wine is optimal. Refreshing sparkling wines such as a chilled Champagne, Cava or Prosecco are well suited, as well as aromatic whites with a touch of residual sugar, such as Riesling or Gewürztraminer. Foods with red-braised seasoning pair well with fruity red wines such as Pinot Noir, Italian Nerello, Mascalese or Barbera.

If you are headed to your local westernized eat-in or take-out Chinese restaurant here are some wine suggestions to go along with your food selections.

Generally, dishes that are salty or fried will pair well with a wine with high acidity. Foods with a sweet and sour elements go well together with fruit forward wines. If having food with stronger flavours, such as a dark sauces, duck or pork, a sweeter Spätlese wine works well for balance.

Cantonese Dim Sum offers a wide assortment of food choices in small portions. The most common selections include steamed dumplings, spring rolls, scallops, streamed fish and soy-seasoned meats. Since these foods have relatively mild, savoury flavours Champagne is always a good choice, as well as a young Chablis, a white Burgundy or a German Riesling.

Gruner Veltliner pairs well with mild vegetable-filled spring rolls or egg rolls.

Steamed barbecued pork buns will go well with an off-dry Riesling, Moscato d’Asti or Gamay.

Light red wines such as Gamay, Pinot Noir or Baco Noir will go well with braised pork bellies.

Beef and broccoli, as well as lo mein pair well with a French Syrah.

Orange chicken or lemon chicken goes well with a French Chenin Blanc.

Vegetable Chow Mein is a classic stir-fried noodle dish with onions, peppers, mushrooms, ginger and garlic along with a rice vinegar and soy sauce. It pairs well with Muscat or Moscato, which is an aromatic wine. A German Riesling or French Chablis are also good options.

Crispy duck and pancakes served with hoisin sauce pairs well with Pinot Noir, Gamay, Merlot or even Spätlese Riesling.

Traditional Peking Duck will be well complimented by a French Burgundy or a Pinot Noir.

General Tao’s Chicken is a spicy, deep-fried, aromatic, sweet and sour chicken dish that goes well with an aromatic white wine such as Gewürztraminer or Torrontes, or a fruity Rosé.

Szechuwan-style foods pair well with a variety of wines. Chilled sparkling wine, whether it be Prosecco, Asti or Brut Champagne go well, but also aromatic white wines, or even sweeter wines, such as an Auslese Riesling or Sauternes. A fruity Rosé or off-dry Riesling also works well. Even reds, such as Gamay or Pinot Noir make good pairing partners.

Pork ribs marinated in a sweet and smoky sauce made of soy, hoisin, honey, garlic, rice vinegar, ginger and chili will pair well with Grenache. The flavour intensity of strawberries and plums, leather, dried herbs and blood oranges make these wines pair well with tangy Chinese spareribs.

Kung Pao Chicken is a sweet, sour and spicy dish. It is flavoured with chili, garlic, soy sauce, peanuts, vinegar and sugar. A French Pinot Gris compliments this well.

Enjoy exploring the world of wine with these Asian food specialties.

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Pairing Potato Chips with Wine

October 26, 2024 / A Layman's Wine Musings / 1 Comment

You may have seen the ads suggesting that you snack on a bag of potato chips while indulging in a glass of wine. I initially found the thought laughable but then later came across an article published by Wine Enthusiast suggesting that wine and potato chip pairings are actually a thing. Investigating further I found some statistics suggesting that 50% of Canadians eat potato chips while watching TV and that 61% of Canadians have a glass of wine with their snacks at least once or twice a month.

Potato chips pair well with wine because of the salt and fat content of the chips. Following the basic principles for pairing food flavours with wine, the following combinations complement each other:

Original classic flavour chips with Champagne or other sparkling wine. The sparkling wine is great at offsetting the salt and fat of the potato chips.
Barbeque flavoured chips with Pinot Noir or Zinfandel wine. The chips have a sweet coating that goes well with one of these fruity, crisp reds. These same wines go well with ribs brushed with real BBQ sauce.

Salt and vinegar chips with Pinot Grigio or Sauvignon Blanc. The sharp and tangy vinegar on the chips needs to be balanced with a fresh bright wine.

Sour cream and onion chips with oaked Chardonnay. The sharp, tangy chips pair well with this buttery white wine as the tropical fruit flavours and acidity contrast with the saltiness of the chips.

Lime and black pepper flavoured chips with Sauvignon Blanc. The crisp bright tropical notes of the wine are a good balance for the lime and black pepper flavour of the chips.

Balsamic vinegar and onion flavour chips with Merlot. The Merlot offsets the tangy sweetness of the chips.

There are a variety of other flavours of chips available in the marketplace, but this will provide the basic idea for pairing your favourite potato chips with wine.

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Peruvian Wine

October 19, 2024 / A Layman's Wine Musings / Leave a comment

It seems that many people are not aware that Peru produces a variety of quality wines. In fact, it is the oldest wine producing country in South America, ahead of the more familiar wine nations of Chile and Argentina.

Because of the early Spanish settlers, Peru has a strong Spanish influence. During the 16^th century Spanish conquistadors planted grape varieties that came from the Canary Islands. The 17^th and 18^th centuries were the golden age of wine production with Peruvian wine being sold throughout South America.

Unfortunately, during the 19th century viticulture suffered as a result of earthquakes, volcanic eruptions and phylloxera, an insect pest of grapevines worldwide. There were also economic restrictions imposed by Spain resulting in growers refocusing and producing crops other than grapes.

Those vineyards that remained changed their focus from wine making to producing pisco. Pisco is a pale yellowish to amber coloured spirit. It is produced by distilling fermented grape juice into a high proof spirit. Alternatively, grapes were used to make Borgoña, which is a sweet wine made from Isabella hybrid grapes.

Today Peruvian winemakers are once again focused on producing fine wine. They have modernized their wineries and repurposed their vineyards with the help of international consultants.

Producers are following one of two different paths. One is to grow European grape varieties, notably Malbec, Cabernet Sauvignon, Syrah, Merlot, Tannat, Sauvignon Blanc and Chardonnay. The other choice is to raise heritage grapes that have historically been used to make pisco. These include Quebranta, Mollar, Negra Criolla, Torontel, Muscatel Negro del Perú, Albilla and Italia. Some of these have been around since viticulture first began in South America, while others were bred there.

Production of wines from heritage grapes is a way to differentiate Peruvian wines from the other South American counties. On the other hand, there is plenty of potential to produce unique expressions using international varieties such as Malbec, Syrah, Cabernet and Muscat.

Whether you select a Peruvian wine made with heritage grapes or European varieties, the taste experience is well worth the effort to find one of these treasures along your wine store shelves.

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The Serving Temperature of Wine

October 12, 2024 / A Layman's Wine Musings / Leave a comment

Is taking the time to serve wine at the proper temperature worth the fuss? Absolutely! Temperature can significantly impact the way a wine smells and tastes. Cooler serving temperatures can suppress the aromatics of a wine and accentuate its structure, making the acidity more noticeable, but also enhancing the wine’s tannins and bitterness. Therefore, aromatic wines, such as Sauvignon Blanc, Riesling and Gamay benefit from being chilled. These wines have the necessary strength to persist through cold temperatures.

On the other hand, wines having high levels of tannin, including many orange and red wines, are best served at a higher temperature as chilling them can make them unpleasant to drink.

Generally speaking, there is a range of proper serving temperatures for wine. Most red wines should be served at a temperature that is slightly cooler than room temperature, that is between 15 and 20°C. White wines should be served at a temperature slightly warmer than fridge temperature, that is 7 and 12°.

Below are some basic guidelines to follow when serving various types of wine.

Sparkling, Light-Bodied White Wines and Icewine – Serve ice cold between 3 and 10°C. This can be accomplished by placing the bottle -0n ice or in the freezer for about 30 minutes.

Full-Bodied White, Late Harvest and Rosé Wines – Remove from the fridge a few minutes prior to serving. Serve at a temperature between 7 and 12°C.

Light and Medium-Bodied Red Wines and Orange Wines – Serve at a temperature between 12 and 15°C.

Bold Red Wines – Place in fridge for about 20 minutes prior to serving. The temperature should be between 15 and 20°C.

Don’t be afraid to experiment on your own to find the temperature that best suits your palate. If you have never tried drinking wine at the recommended temperature, give it a try; otherwise you will never know the experience you may be missing.

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Maritimes Adventure

October 5, 2024 / A Layman's Wine Musings / Leave a comment

During a recent trip to the maritime provinces of Canada, I made a point of seeking out local wines to try. The first I came across while in St. Andrews by the Sea, New Brunswick; the second I found in North Rustico, Prince Edward Island and two while in Nova Scotia.

The first wine my wife and I tried was a 2019 Marquette from the Magnetic Hill Winery of Moncton, New Brunswick. It was a light bodied red wine similar to a Pinot Noir. It had aromas of cherries, blackcurrants and blackberries. The wine was a pleasure to drink and reasonably priced at $20.00 CDN.

The Marquette varietal is the cousin of the Frontenac varietal, which is a well-known French North American hybrid, and a descendant of Pinot Noir. This wine pairs well with pub foods such as cheeseburgers, bangers (sausages) and mash and chili con carne.

The second wine we tried was a $21.99 CDN Gamay from Matos Winery & Vineyards of St. Catherines, PEI. Until then I was not aware that there is a winery on PEI.

Matos Winery & Vineyards is a family-owned and run business that was initiated in 2007. They utilize the French concept of terroir whereby they found a location where the combination of soil, slope, sun exposure and the peculiar weather patterns allow certain grape varieties to thrive. They consulted with European vintners who visited PEI to provide their skill and knowledge.

Their Gamay has won a bronze medal at the National Wine Awards in 2016, 2014, 2012 and silver in 2011.

The first wine from Nova Scotia that we tried was the 2022 Baco Noir from Blomidon Estate Winery, of the Annapolis Valley, near Canning.

The 2022 Baco Noir has a nose of bright berry fruit accentuated by vanilla and notes of spice. Unfortunately for us, we found the wine to be slightly harsh and not quite as smooth and mellow as we have become accustomed to for Baco Noir. The price of this wine is $23.00 CDN.

Given the structure of this wine it would be best suited for pairing with barbecued beef or pork.

Blomidon Estate produces 100% Nova Scotia grown grapes and wines. Over the years they have earned several national and international awards.

The 2^nd wine from Nova Scotia we experienced was Founders’ Red from Jost Winery, which is made from a blend of Leon Millot and Marechal Foch grapes. We experienced this wine during a quiet afternoon at our B&B outside of Cap-Pelé, New Brunswick. Like the day, this wine was very smooth and mellow. It had wonderful fruit flavours and was well worth the $17.19 CDN we paid for it.

Founders’ Red is a well-balanced blend of Nova Scotian-grown grapes with deep colour and intensity. This wine pairs well with barbequed meats and roasted pork.

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