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.
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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.
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.
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.
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Because of the early Spanish settlers, Peru has a strong Spanish influence. During the 16th century Spanish conquistadors planted grape varieties that came from the Canary Islands. The 17th and 18th 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.
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.
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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.
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 2nd 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.
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.
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.
The WineAlign National Wine Awards of Canada (NWAC) is the country’s largest competition, involving only 100 percent Canadian-grown and produced wines. The judging involves a select group of Canadian wine writers, educators, sommeliers and two international judges who spend a week assessing some 2000 wines and ciders. This year’s competition took place near Niagara Falls, Ontario.
Double Honour
The Winery of the Year and Small Winery of the Year is Kelowna British Columbia’s SpearHead Winery. In addition to the twin honours this year, they also had unprecedented success in an individual category (Pinot Noir), winning a total of seven medals for their Pinots, including three platinum, one gold, three silvers and a bronze. In total they earned a total of twelve medals.
Top 10 Wineries
Six of the top ten wineries this year are from British Columbia, with the remaining four from Ontario. The top ten are:
SpearHead Winery, British Columbia
Meyer Family Vineyards, British Columbia
Henry of Pelham, Ontario
Black Hills Estate Winery, British Columbia
Thirty Bench Wine Makers, Ontario
Quails’ Gate Estate Winery, British Columbia
Nostalgia Wines, British Columbia
Peller Estates Niagara-on-the Lake, Ontario
Lake Breeze Vineyards, British Columbia
Vieni Estates, Ontario
The Top 10 Small Wineries
Seven of the top ten small wineries are from British Columbia, with the remainder from Ontario. The top ten are:
SpearHead Winery, British Columbia
Meyer Family Vineyards, British Columbia
Nostalgia Wines, British Columbia
Lake Breeze Vineyards, British Columbia
The Organized Crime Winery, Ontario
Corcelettes Estate Winery, British Columbia
Black Bank Hill, Ontario
Kismet Estate Winery, British Columbia
Fort Berens Estate Winery, British Columbia
Lailey Winery, Ontario
Regional Top 10 Winners
British Columbia
SpearHead Winery
Meyer Family Vineyards
Black Hills Estate Winery
Quails’ Gate Estate Winery
Nostalgia Wines
Lake Breeze Vineyards
Corcelettes Estate Winery
Nk’Mip Cellars
Burrowing Owl Estate Winery
Kismet Estate Winery
Ontario
Henry of Pelham
Thirty Bench Wine Makers
Peller Estates Niagara-on-the-Lake
Vieni Estates
The Organized Crime Winery
Black Bank Hill
Two Sisters Vineyards
Lailey Winery
Hidden Bench Estate Winery
Marynissen Estates
Platinum and Gold Medal Winners
Only 1% of the wines entered earn a Platinum Medal. This year, 18 out of 1,800 wines received this recognition. Every Platinum winner has passed through a minimum of two tastings and a review by a minimum of five judges. These wines must be put forward by at least three judges in the first round and re-considered by at least five judges in the second round.
Earning a Platinum Medal greatly increases a winery’s performance score based on the mathematical degree of difficulty in reaching Platinum. This helps to decide the Winery of the Year and the Top 25 list.
Platinum and Gold medals were awarded in the following categories, presented alphabetically below:
Cabernet Franc
Platinum Medal
Black Bank Hill 2020 Cabernet Franc, Lincoln Lakeshore, Niagara Peninsula, Ontario
Vieni Estates 2022 Cabernet Franc, Vinemount Ridge, Niagara Peninsula, Ontario
Gold Medal
Bordertown 2020 Cabernet Franc Reserve, Okanagan Valley, British Columbia
Domaine Queylus 2022 Cabernet Franc Réserve du Domaine, Niagara Peninsula, Ontario
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.
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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.
A Layman's Wine Musings 