What to Look For on a Wine Label - Wine Simplified

Hello,

I really recommend this video with useful and straight forward tips. This video will help you to understand more about wine just by looking at labels. Whether you are a wine expert or just an occasional wine drinker, this video will help you find wine close to your liking.

Enjoy!

Wine Words: DOC or DOCG — Do You Know the Difference?

 DOC or DOCG — Do You   Know the Difference?

DOC and DOCG are letters that you see on bottles of Italian wine. Do you know what these letters stand for? And what is the difference between the two?

DOCG and DOC are both quality classifications.

DOCG stands for Denominazione di Origine Controllata e Garantita (Denomination of
Controlled and Guaranteed Origin, DOCG). Under Italian wine law DOCG is the highest
designation of quality among Italian wines.

DOC stands for Denominazione di Origine Controllata (Denomination of Controlled
Origin).

The DOC designation for wines was introduced in the early 1960s. It equates more or less to the French AOC/AC system. The regulations for each DOC wine delimit the production area, wine color, permitted grape varieties and max/min proportions, styles of wine, max/min alcohol levels as well as permitted or mandated viticultural, vinification and maturation techniques. There are 330 DOC wines in Italy today.

The DOCG wine designation was created in 1980 to differentiate the top Italian wines, as there was a general feeling that the DOC status was grated too liberally. The regulations for DOCG wines are tighter and more restrictive. For example maximum permitted grape yields are lower. Also each wine must pass an in-depth technical analysis and tasting to receive the official DOCG seal of approval from the Ministry of Agriculture.

DOCG – The First Five

At the beginning just five wines were acknowledged as being sufficiently superior for DOCG status. These were:

• Brunello di Montalcino (Tuscany)
• Vino Nobile di Montepulciano (Tuscany)
• Chianti (Tuscany)
• Barolo (Piedmont)
• Barbaresco (Piedmont)

Today there are 73 wines that have DOCG status in Italy. Quite a significant number and naturally there are some rumblings that some of these were granted too easily or for political reasons.

Are DOC and DOCG always the best indicators of quality?

Unfortunately quality classification systems only tell part of the quality story. They signify that all the boxes have been ticked, and that the rules and regulations have been adhered (though Italy is rife with DOC and DOCG wine scandals – but that is another story for another day).

At the end of the day quality comes down to the individual producer. There are many top quality Italian wines that fall outside the DOC or DOCG system — not because of lower quality, but rather because the producer chooses to make the wine from varieties or proportions of varieties not permitted by the DOC/DOCG rules.

Remember the birth of the Super Tuscans — the celebrated Tignanello, Sassicaia, and Ornellaia wines — which had to be labeled as simple ‘table wine’ initially because they did not adhere to the Chianti DOCG regulations. At the time producers choose to make these wine outside the DOCG 'quality' classification because felt that the DOCG rules were too restrictive, preventing them from making the best wines possible.

So, while DOC and or DOCG classifications may be helpful in understanding Italian wine quality classification, they are not always the definitive guides to real wine quality.

Wine Review: Rockridge Shiraz

Rockridge Shiraz

Grape: Shiraz

Country: South Africa

This wine is not easy to find on the internet, because people (and Google) always confuse it with Rockridge Estate Shiraz Cellar Selection from Australia. I was surprised to see that the Vivino app and web site classified this wine as Australian. It is clearly visible on the label "WINE OF SOUTH AFRICA". So specify that you need Rockridge from South Africa if you want to find this fruity and easy drinking wine. 

In aromas there are rape black berries, plum and a bit of chocolate.

In palate there are lots of black fruits, some black pepper taste and oaky flavours. 

It's complex, full body wine with medium to long finish.

Food pairing: spicy meat dishes, grilled meat, tomato and spicy sauce pasta,  full body cheeses.

I had it with Thai cuisine and grilled seafood.

I couldn't find supplier of this wine in UAE. But I had it in Beachcombers Restaurant in Jumeirah Beach Hotel  https://www.jumeirah.com/en/hotels-resorts/dubai/jumeirah-beach-hotel/restaurants/beachcombers/

Wine Review: Masia J Vino de la Tierra de Castilla Tempranillo

Masia J Vino de la Tierra de Castilla Tempranillo
Grape: 80% Tempranillo, 20% Cabernet Sauvignon

Country: Spain

This juicy, soft, easy drinking wine is blend of Tempranillo and oak aged Cabernet Sauvignon. 

In aroma there are ripe raspberry and red currant, and cinnamon, with rich summer fruits flavors and sweet vanilla finish.

In palate its fruit-driven red with immense spicy.

It's soft, medium-bodied wine with medium-long finish.

Food pairing: pastas with tomato and spicy sauces, red meat, aromatic cheese.

I had it with lamb rack and carrot puree.

Supplier in UAE is A&E. You can buy this wine in some of their stores: 

http://abudhabi.africaneastern.com/p-3644-masia-j-tempranillo.aspx

What is Organic Wine?

What is Organic Wine?

Organic wines are produced with organically grown grapes. In order to have organically grown grapes, a vineyard manager must implement an entirely different set of practices to maintain their vines.

By the way, organic doesn’t imply that the wine doesn’t have additives. There is, in fact, a list of additives, including things like yeast, egg whites, and animal enzymes (like rennet in cheese) that are allowed in organic wines. Being organic doesn’t necessarily mean a wine is vegan.

Organic Wine Dilemma

The dilemma with organic wines (and what sets them apart from other organic foods) is the importance of sulphur-dioxide (SO2) in the winemaking process. Perhaps you’ve seen a lot more European organic (called ‘bio’) wines and this is because Europe has a different definition of organic:

• USA: “a wine made from organically grown grapes without added sulfites”
• EUROPE & CANADA: “a wine made from organically grown grapes that may contain added sulfites”

Organic wines from the US must not add sulfites, which in most scenarios greatly reduces a wine’s shelf life and, in some cases, can substantially change the flavor. Wineries find themselves in a quandary because spending the time to make organically grown grapes is immediately lost because they use SO2 in the bottling line. 

What are Non-Organic Wines?

Non-Organic wines can use chemicals like herbicides and fungicides in the vineyards and other additives (like sulfur or Mega Purple) in a wine. You’ll find most of the bizarre chemicals in non-organic wines are used in the vineyard. It is common to see pesticides and fungicides used in areas that are calm (low wind) and have more moisture in the air to cause fungal infections (perhaps close to a river, pond or lake). You’ll find many fungicides and pesticides being employed to kill invasive species. For instance, in Napa, a foreign bug called the glassy winged sharpshooter is a carrier of Pierce’s Disease. This particular disease basically turns vines into lepers with rotting leaves and eventually kills them.

How To Drink More Green?

Fortunately there is a solution that drinkers of American wines should know about and it’s called ‘Made with Organically Grown Grapes’. Why only America wines? Because i Europe they mark wine with "BIO" on the label. These little words on a US wine bottle are your ticket to drinking more green for two reasons:

• Wines is made with grapes from Certified Organic vineyards
• Wines must contain less than 100 ppm sulfites (good!)

Other Cool Sustainability Programs You Can Trust

A certification of sustainability for California wines that restricts the use of bad chemicals in vineyards. sipcertified.org

A certification program created in the Northwest that focuses on bolstering riparian areas and reducing farm run off into streams and rivers. salmonsafe.net

Demeter offers organic and biodynamic certifications internationally. demeter-usa.org

The USDA National Organic Program. Also look for wines labeled “Made with Organically Grown Grapes”. USDA NOP

Source: http://winefolly.com/update/organic-wine-vs-non-organic-wine/

Wine Review: Fuzion Chenin Blanc - Chardonnay

Fuzion Chenin Blanc - Chardonnay

Grape: 70% Chenin Blanc, 30% Chardonnay

Country: Argentina

Fuzion is a wine that brings together Argentina’s rich culture that is a unique expression of the old and new world, a Fuzion. It's an organic wine.

In aromas it´s a lovely dry wine with floral and citrus notes

In palate it's crispy, with good harmony in the palate and a refreshing finish.

Food pairing: salads with fish or chicken, roasted/grilled chicken, any kind of fish dishes.

I had it with Nicoise Salad (tuna and boiled vegetables).

Supplier in UAE is MMI. You can buy this wine in some of their stores: 

http://mmidubai.com/common/image/Caption/digital-2013-portfolio.pdf

Wine Review: Argento Shiraz

Argento Shiraz

Grape: Shiraz

Country: Argentina

This wine is a great example of combination quality and good price. 

In aromas is lovely purity of black ripe fruits and real spice flavour impact.

In palate there are concentrated flavours of cherry, plum and spices, supported by soft oak ageing. 

It's dense, medium to full bodied,  and medium-long finish wine.

Food pairing: red meat, pasta with rich tomato sauce, any kind of cheeses with dry fruits,

I had it with tenderloin steak with black pepper sauce.

Supplier in UAE is A&E. You can buy this wine in some of their stores: 

http://www.africaneastern.com/p-2976-argento-shiraz.aspx

Opening sparkling wine or champagne

What's the difference between Champagne and Sparkling Wine?

The Champagne we know and love comes exclusively from the Champagne region of France, and claims the honor of being the most famous of the sparkling wines. 

Technically, it is the only sparkling wine that may be referred to as "Champagne." 

Bubbly from all other regions in the world are simply referred to as "sparkling wine," though regional specialties abound. 

Spain's sparkler is called Cava, Italy's bubbles come in Prosecco and Moscato d'Asti, and French sparkling wines from everywhere outside of Champagne are referred to as Cremant. Italy, Spain, Australia, New Zealand and the U.S. give France a run for the money by producing some fantastic sparkling wines at exceptionally competitive price points.

Steps for opening sparkling wine or champagne

1. Chill your sparkling wine completely in the refrigerator or in an ice water bucket, so that the contents are completely chilled.

2. Remove the foil wrap over the cork. Twist the metal loop to loosen the metal cage around the cork to loosen it. You don't have to remove it immediately, as you may risk the bottle uncorking before you are ready.

3. Grip the body of the bottle in your dominant hand (right hand if you are right handed). Grip the cork with a kitchen towel with your left hand. The bulbous end of the cork should be in the palm of your hand.

4. Support the base of the bottle against your right hip or side. Slowly begin turning the bottle back and forth with your right hand while holding the cork firmly steady with your left. Continue to turn more and increase the distance between your hands, as the cork turns.

5. Slow down toward the end when the cork's almost out, allowing the cork to gently slide out rather than popping aggressively. Point the bottle away from you, so that the cork does not pop in your eyes.

6. Serve your Champagne in your best Champagne glasses!

What is "decanting" and why people do that?

DECANTING WINE

Fundamentally, decanting serves two purposes: to separate a wine from any sediment that may have formed and to aerate a wine in the hope that its aromas and flavors will be more vibrant upon serving.

Older red wines and Vintage Ports naturally produce sediment as they age (white wines rarely do); the color pigments and tannins bond together and fall out of solution. 

Stirring up the sediment when pouring will cloud a wine’s appearance and can impart bitter flavors and a gritty texture. It’s not harmful, but definitely less enjoyable.

Decanting is simply the process of separating this sediment from the clear wine. It’s fairly safe to assume that a red will have accumulated sediment after five to 10 years in the bottle, even if this can’t be verified visually, and should be decanted.

Sediment is a desirable by-product, especially in age-worthy red wines. However, sediment can have a rather bitter flavor, gritty texture and unattractive residue, so decanting (or separating) the wine from a sediment is a step worth taking. 

If the wine you are planning to serve has sediment, it should be left standing upright for 12 to 24 hours to allow the sediment to settle at the bottom of the bottle. At this point the bottle is carefully uncorked and wine gently poured into a decanter in a smooth, uninterrupted motion. Place a light under the neck of the bottle as you are pouring into a decanter so that you may see when the sediment of the wine is approaching the neck. The idea is to leave a sediment in the bottle and serve clear wine from a decanter.

WHAT WINES SHOULD BE DECANTED

Cheap wines

Decanting any cheap wines because it makes them taste better. Cheap wines can have really awkward rotten egg smell sometimes when you first open them due to sulfide dioxide. Our noses are very sensitive to this smell (some more than others) and it can ruin a wine tasting experience. Fortunately, often this smell can burn off very quickly after decanting wine and the resulting value wine can be very tasty!

Expensive vintage wines

Decanting expensive vintage wines, especially massive cabernet sauvignons, Italian wines such as Barolo, Chianti, Montepulciano d’Abuzzo, other grapes such as  Syrah, Malbec, Petite Sirah, Cabernet Sauvignon and Merlot.

ALLOWING WINE TO BREATHE

Allowing wine to “breathe” is simply a process of exposing it to air for a period of time before serving. Exposing wine to air for a short time can help soften flavors and release aromas in a way similar to swirling the wine in your glass. Young red wines, especially those that a high in tannins, such as Cabernet Sauvignon, most red Zinfandel, Bordeaux and many wines from Rhone Valley, actually taste better with aeration because their tannins soften and the wine becomes less harsh.

Uncorking a bottle and letting it sit undisturbed for period of time actually does very little to let the wine breathe as only a small percentage of wine is in contact with air. A much better suggestion is aerating the wine in young glass or in a decanter.

Wine Me Up Facebook page

Wine Me Up is now in Facebook!

As it's easier and faster make instant posts with Facebook Mobile App, I will post there Fun.Wine.Facts. But apart of it, I will share all Wine Me Up Blog posts there. 

So please find, like and share Wine Me Up Facebook page:

https://www.facebook.com/winemeupblog

Wine Review: Bodegas Navajas Crianza

Bodegas Navajas Crianza
Grape: 95% Tempranillo, 5% Mazuelo
Country: Spain

This wine is made with cold maceration and rested in stainless still barrels. No oaks were used. This helps to keep young and wild berries aromas significantly bright. 

This wine has easy to find aromas of forest black berries, some ripe plums and black cherry.

In palate there are cherries, blackberries and a bit of chocolate. Its a complex, meduim-bodied and medium-long wine.

Food pairing: cold meats, stews and all kinds of red meat. Also good with rich meat salads or med-spicy sauce salads.

I had it with lamb chops and grilled vegetables.

Supplier in UAE is A&E. You can buy this wine in some of their stores: 
http://www.africaneastern.com/search.aspx?searchterm=rioja

Understanding "wine language"

Have you ever been in a situation where you want to order wine and ask for advice from a waiter, manager or sommelier, and they start to describe the wine with unusual words like "tannins", "full body", "oaked", "long finish" etc?

To help you understand what these words describe, here are some of the 4 main factors that affect the taste of wine. 

1. Aroma

When describing aromas, there are two key points to consider: 

1-Intensity of the aroma (is it highly aromatic, powerful and inviting or is it more subtle?)

2- A description of what the wine’s aroma reminds you of.

Aroma is the smell of the grapes used to make the wine. Wine-making modifies these aromas in different ways. Malolacting fermentation produces butterscotch aromas, while aging in oak barrels contributes to the hint of vanilla.

2. Flavor

Even though all wines are made from grapes, the process of fermenting and cellaring wine creates a myriad of flavors that reminding you of fruit characteristics that are not a part of the ingredients, just a development. 

Commonly, many white wines taste like tree fruits (such as apple, pear or peaches), tropical fruits (such as pineapple, melon or banana) and citrus fruits (such as grapefruit, orange and lemon/lime).

Red wines are often placed in two camps: red-berry and black berry fruits. Red fruit flavors include cherries, strawberries, raspberries and currant. Black fruit flavors include blackberries, blueberries, plum, raisins or blackcurrants. 

In additional to fruits, some other flavors may be detected such as oak, spice, vanilla pepper, herbs, chocolate, coffee, tobacco.

3. Body

The term “body” refers to the feeling of weight a wine seems to have in your mouth. 

A good way to understand this is to imagine a difference between the feel of skim milk, whole milk and cream. 

A wine’s body can simply be described as light, medium and full. Other words are heavy or light, thick or thin, velvety or powerful, sleek or robust. 

A wine’s body is usually linked to the level of alcohol content within.

4. Tannin

Tannin and oak are usually present together. It is detected primary in red wines since it’s an acid found in the pigment of grape skins and new oak. 

The effect of tannin is best compared to the sensation you feel when drinking strong, unsweetened tea.

Of course, the main differentiation are the type of grape and its place or country of origin.

Wine Revew: Santa Carolina Sauvignon Blanc

Santa Carolina Sauvignon Blanc.
Grape: Sauvignon Blanc.
Country: Chile.

This Sauvignon Blanc is late harvest which makes this wine very fruity. In aromas easy to find melon and pineapple aromas with citrus notes of lime and grapefruit.
Palate is soft and fruity medium-bodied palate with well balanced acidity. 

Food pairing: salads with white meat or fish, seafood, fish any style of cooking, medium to full intense cheese.

I had it with arugula salad with Parmesan cheese, dried tomatoes, cherry tomatoes and balsamic sauce. 

 

Supplier in UAE is A&E.You can buy this wine in some of their stores: 

http://www.africaneastern.com/p-2996-santa-carolina-late-harvest-sauv-blanc.aspx

Opening a bottle of wine

What is the best and easiest way to open a bottle of wine?

Nowadays there are so many wine openers:

And ways to open wine without them:

I personally prefer the very popular and easy to use waiter's corkscrew opener:

Using it is very easy:

1 - Cut the foil with a foil cutter. Be careful with your fingers! In respectful restaurants, professional staff will the keep bottle of wine on the table with the label facing the guest and turn the foil cutter 360 degrees, not the bottle.  Be sure to cut it all the way around, cutting around again if needed.  After you finish cutting the foil around, cut one vertical line from the cut line up to the top of the bottle. Grab one side of the foil using the foil cutter and your finger tip and pull it up. 

2 - Place the tip of the worm in the middle of the cork and make the first twist slightly pressing. This will help worm to go deep in the middle of cork so it wont fall down or go sideways. Screw the worm all the way in until right before the last curl. Save the last curl for adjustments, if needed.

3 - Use first step of opener. Securely hold the place where first step touches the neck of the bottle, grabbing it with your hand. Pull the opener's handle, holding it in the end.

4 - Use the second step when you reach maximum height with first step.

5 -  Don't pull the cork completely out. When you see that the cork is almost out, slow down. Slowly pull the cork to avoid splashes, especially if it is a red wine.

Wine Review: La Chablisienne Petit Chablis "Pas Si Petit"

La Chablisienne Petit Chablis "Pas Si Petit".
Grape: Chardonnay.
Country: France.

One of Chablis in La Chablisienne range. 

Petit Chablis is fresh and full of strong green apple and citrus aromas as it's unoaked Chardonnay. 

In palate is has fresh fruit flavours with elegant mineral character. 


Food pairing: chicken in white sauce, grilled fish, green salad and medium intense cheese. 

I had this wine with Gnocchi with mushrooms in white sauce.Petit Chablis also goes good by itself. 

Supplier in UAE is A&E. You can buy this wine in some of theirs stores:
http://www.africaneastern.com/p-2980-la-chablisienne-petit-chablispas-si-petit.aspx

Prince Charles

Prince Charles uses wine to power up his vintage Aston Martin

Wine Review

Wine Review is another blog section where I will post small reviews about wine I try and know.

As I'm located now in Dubai, I will attach link to official supplier (A&E or MMI) so you can go and buy reviewed wine and share with me your experience.

 

Fun.Wine.Facts.

This is the first post in Fun.Wine.Facts. blog section.

I think name says by itself about the content.I will try to make easy reading, useful and straight to the point posts.

Just a daily update on something interesting and fun about wine. 
I'm gonna start from the beginning: 

Wine is fermented juice. That's the standard answer. Actually, wine can be made from all sorts of common and not so common foods. Things like fruits, herbs and flowers. Most wine, though, is made from grapes. Source: http://www.winetrail.com/whatiswine.html