Things you always wanted to know about wine

Cathy Gowdie – Stuff | October 25, 2017

(These are some excerpts from an article which actually canvassed 10 things you might want to know about wine. I have picked out several that I found more interesting. The rest, in fact, we didn’t want to know.)

What is orange wine if it’s not from oranges?

The new rosé? Orange wine is having a moment. Photo: Edwina Pickles

Orange, some say, is the new rosé, occupying the demilitarised zone between red and white. The colour crosses a spectrum – from pale apricot to enraged Trump, all the way to amber – but what’s really different about orange wine is the way it’s made. Traditionally, red wines are made from the juice of red grapes plus grape skins. Whites are made without skins.

Orange wines are made from white grapes but get the red-wine treatment – the juice is macerated with the skins, a technique dating back 8000 years to wine’s birthplace, Georgia. The resulting texture, tannin and colour means these “skin-contact” wines have more in common with reds than whites; styles vary from fruity, floral or earthy to sour and funky.

What is natural wine and why are people so excited about it?

Natural winemaking is a broad church in which wines are generally (purists say must be) made from grapes grown without commercial chemicals. Processing takes place with minimal “intervention” – so, for example, the wine may not be filtered to remove cloudiness. Additives, such as sulphur dioxide – used for centuries to keep wine tasting fresh – are shunned or kept to a minimum. It’s a departure from the kind of large-scale industrial winemaking that values hygiene and consistency over quirks and imperfections.

As with conventional wines, quality varies hugely. There’s no regulation of what’s called natural, so if you’re going that way to avoid chemicals, look for certified organic or biodynamic wines – they’re more likely to be what you’re paying for. When made by winemakers of skill and integrity, the best natural wines celebrate quality, individuality and character – hallmarks of all great wines, regardless of whether they’re pitched as natural.

What’s better – Pinot Gris or Pinot Grigio?

The wine world can be daunting. Photo: Jennifer Soo

Same grape, different name – one name is French, the other Italian, with “gris” and “grigio” both meaning “grey”. In Europe the French approach to making gris produces a highly perfumed wine with plenty of mouthfeel; grigio from Italy is often (not always) a crisper, lighter wine. “Better” is in the eye of the beholder – good news is they’re all food-friendly styles. So in short, no difference in the grape, just the name.

Why might some wines contain traces of eggs, fish or milk?

Egg whites with fish bladders and milk: a dish that might make guests at a Game of Thrones banquet actually welcome the post-dinner massacre. Yes, it’s medieval stuff – each of these has been used for centuries to “fine” wine. Fining is a process in which one or more of these proteins is dropped into unfinished wine to bind with components that taste bitter, astringent, or are likely to make the wine hazy. They are then removed. Traces, as the label states, may remain.
If any of the above have been used you’ll find them listed on the label as allergens. The fish bladder derivative also goes by the name isinglass and is rarely used in Australia but egg whites and milk products are still common.

How long will a wine keep after it’s been opened?

Like fish and houseguests, opened wine smells less appealing after three days. Aim to finish an open bottle over no more than two nights. As a rule of thumb, red wines stay in condition for longer than whites (some robust reds taste better on day two). Exposure to air changes the aroma and flavour of opened wine, so reseal a bottle you’re not planning to finish in one go.

A bottle that’s mostly full will last better than one with only a glass or two left. It’s about the proportion of air to wine – more air in the bottle means faster deterioration. Store an opened bottle upright, not on its side. If you keep a clean, empty half-bottle handy, decant unfinished wine into that – it will stay fresher than in a full-size bottle. Otherwise, start scouting wine-saving devices.

(This last item may not reflect editorial opinion, surely once the bottle is opened it deserves to be finished in one sitting. The person I live with frequently draws my attention to the week that passes between a tasting and when the committee downs the tasting leftovers, but members may not understand the deterioration that has occurred during that time and the generous effort made by committee members to get rid of these leftovers on their behalf.)

A tour of Italy – Part 2

Glengarry’s Sunday ramblings of all things vinous, grain and glorious. A tour of Italy – Part 2 comes from The Sunday Sediment Issue 6.

Sicilia

The largest island in the Mediterranean, Sicily boasts the greatest number of wineries of any Italian region. Leading light on the island is the fortified DOC wine, Marsala; so brilliant for cooking and superb when served with a hard cheese like Pecorino. While there are some impressive DOC wines here, there is also great value being offered by top quality producers making very good IGT wines from native varieties.

The South

Dino Illuminati

Generally, the south of Italy is all about value and generous, forward wine styles. Abruzzo is located on the coast north and east of Rome, the region home to Montepulciano d’Abruzzo. Historically significant as the place the vine first arrived in Italy from Greece, Apulia (or Puglia) is located in the middle of the heel of Italy’s boot. Known as a large volume producer, there are now top-rated DOCG, an impressive 25 DOC zones and a chariot-full of great Italian foods.

 

Italian Sparkling

Italian SparklingProduced largely in the north, Prosecco is the current high-flier of Italy’s respected sparkling wine industry. In 2009 it was awarded DOCG status, that important ‘G’ on the end adding a rock-solid guarantee to the quality of the wine. Franciacorta is both a highly-rated DOCG area and a sparkling wine with a huge reputation, produced a la champagne, but with even more stringent aging requirements than its French cousins.

Grappa

The Italians have been perfecting their heady spirit known as Grappa since the Middle Ages. A unique concoction produced from grape pomace (the skins, pulp, seeds and stems left over after the juice has been extracted for winemaking), Grappa began life as a coarse, home-made drink enjoyed by farmers after a hard day’s work. From these humble beginnings it has evolved into a highly refined spirit. By EU law, Grappa must be produced in Italy, without any added water, from fermented and distilled pomace. To produce it, the pomace is heated in a bain-marie (also known as a water bath or double boiler) to create steam, which is forced through a distillation column. The resulting colourless, filtered distillation can be enjoyed immediately, but the finest Grappas are aged in glass or wood, which changes the colour and adds complexity. Flavours, too, can vary considerably depending on the origin of the grape pomace, the blending and the aging process. Great post-prandial, or added to espresso.

Read more in the Glengarry Wineletter – #232 August 2017.

A tour of Italy – Part 1


Glengarry’s Sunday ramblings of all things vinous, grain and glorious. A tour of Italy – Part 1 comes from The Sunday Sediment Issue 5.

Veneto

Veneto is home to the glorious sinking city of Venice and the romantic jewel that is Verona. Here, you’ll find great value Soave, Valpolicella and Bardolino wines. Less than half of the wine produced in Veneto is able to be labelled with the Italian quality mark of DOC, with large quantities of IGT (table wine) produced there, making it an important region for quantity. It is also home to the superstar Amarone, and to the sparkling Prosecco wines made in Conegliano-Valdobbiadene. Read more in the Glengarry Wineletter – #232 August 2017.

Piemonte

Bruno Giacosca

Piemonte produces some of Italy’s most long-lived wines. A treasure trove of culinary delights, it is home to Barolo, Barbaresco, truffles and hazelnuts. The predominant red grapes are the indigenous Nebbiolo, Barbera and Dolcetto, the whites, Arneis and Moscato. The wines are distinctly regional and oozing with flair. Lovers of Pinot Noir will feel right at home with Nebbiolo, which is bottled in its own right as well as being the variety behind the famed Barolo wines. Read more in the Glengarry Wineletter – #232 August 2017.

Toscana

Cesare & Andrea Cecchi with La Signora Cecchi

A long with Piemonte, Toscana (Tuscany) has the highest percentage of top-tier DOCG wines, and is home to the scarlet giants Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. It is here that the new meets the old head-on, giving rise to the so-called Super Tuscans. The main variety in Tuscany is Sangiovese, used to make Chianti, with the variety’s greatest expression derived from the legendary Brunello clone developed by Montalcino’s Biondi-Santi family.

Read more in the Glengarry Wineletter – #232 August 2017.

 

Cangrande – Michele Marai – November 2016

cangrandeThe tastings of 2016 continued with Cangrande’s offering of Italian Festive Wines.  Michele presented with enthusiasm and was very knowledgeable and informative.  We had a very good turnout with 35 members and one guest.  The Italian themed supper was great with everyone mixing well. Thanks to the organisers.

The evenings offering included wines and beer along with some options for olive oil and balsamic vinegar which were available for the supper.  The tasting included a Verdicchio aperitif style for the quaffer, three sparkling wines, an Altaluna Belgian Ale, a Primitivo and a dessert style from Pantelleria, the Donnafugata – Passito di Pantelleria Ben Ryé. Olive oil, balsamic vinegar, and a couple of coffee bean options were also available for purchase.

p61109-202414Check out Cangrande – Italy’s finest for more details.