Breakaway Blog

How Much Should You Spend for Wine in a Restaurant?

Trying to impress your guests with the price of the wine you order is the sure sign of a bonehead wine novice and can backfire miserably. On the other hand, you probably don't want to look like a cheapskate. One way to avoid this dilemma is to pick out a few wines from the list in the price range with which you're comfortable, then ask the sommelier to help you choose among them. This tactic should eliminate any discussion of prices.

Many sommeliers report a curious phenomenon: People refuse to buy wines that are true bargains. One buyer for a prominent restaurant put a wine on his list at $24. It didn't sell until he marked it up to $32, then it began to move briskly. Most people evidently think you have to spend at least $30 to get a decent bottle. Not true! There are bargains on most wine lists. Avoid the big blockbuster names with three-digit prices and move to a more remote section of the list, where sommeliers will generally put some of their special finds, at very reasonable prices. You won't find bargains in the Merlot or Cabernet Sauvignon list; look at the Syrahs and Pinot Noirs instead. The wines of Austria, Spain, or Chile can be great values, as can the lovely cru Beaujolais from France. Look for a Cabernet from Argentina instead of a cult label from Napa. Finally, ask the sommelier for a lesser-known wine that he personally likes.

Why We Age Wines

When a wine begins life, it is youthful, and bursting with fruit. As it ages, the lively fruit begins to soften and is replaced by a mellow complexity called "bottle bouquet." All during its life, the wine continues slowly, steadily, to exchange fruit for complexity. Because fruitiness is a desirable characteristic of white wines, they are usually aged for less time than reds. As a rule, white wines — other than Chardonnay — require no aging. Chardonnays can be aged for several years.

In young red wines, tannin — that astringent, puckery quality in the mouth — can be strong. Through a red wine's aging, the tannins will soften and slowly disappear. Consequently, red wines usually require improvement by aging. Cabernet Sauvignon generally needs more aging time than other red varieties, while Merlot, Pinot Noir, Syrah, and Zinfandel tend to require less. In a restaurant, one of the latter varieties often makes a better choice than Cabernet, because most restaurants don't age Cabernet enough, or if they do, they charge considerably more for it.

When are the ideal times to drink wines? There are no easy answers here. It really depends on your own personal preference. If you like fresh fruitiness in your wine, then opt for wines on the young side. If instead you prefer softness and complexity, drink them on the older side. To get a ball park figure, you can also ask the winemaker or wine representative at the time of purchase when they think the vintage will be at its peak. Although, trial and error is the best way to judge your own tastes. A good test is to buy a case of red wine and drink a bottle from it every year. Discovering when you like it best will give insight into your preferences.

Decanters, What Are They Good For?

When drinking wine at a restaurant, decanting wine can be very romantic, mysterious and sometimes intimidating. But why do we do it? What is the benefit of decanting wine? There are three basic reasons:

The first is to separate the liquid from any sediment that has formed in the bottle. Depending upon how the wine was produced, sediment can form in a bottle that has been aged just a few years to more than 10 years. The second is to soften and bring some maturity to younger wines. When exposed to oxygen in a wide-based decanter, some of the harsher elements of young wine can be softened. Therefore, many young bottles of red wine, regardless of the price, can benefit from being decanted. The third reason for decanting wine is for the esthetic purpose, romance and awe. Decanting wine can bring a hint of elegance and ambiance to the entire dining experience.

If you have yet to ask for wine to be decanted at a restaurant, I encourage that you do so. It is a wonderful experience.

What Makes an Ideal Vintage

What makes an ideal vintage? A great year is produced by a combination of factors that are all related to weather. First, it requires a warm spring, with no freezes and mild temperatures during bud-break (when the first new buds appear on the vines), then steady, moderate weather throughout the growing season (April to September in the Northern Hemisphere; October to March in the Southern Hemisphere), especially at the time of flowering (in June or December, respectively). The ideal scenario is warm days and cool nights, with a little bit of rain to keep the vines irrigated. A long, slow growing season is most desirable because the grapes not only need to ripen (make enough sugar) but they need to mature (develop all their flavor nuances). Most important, the weeks leading up to harvest must be free of rain or any other kind of weather aberration to avoid molds or other damaging elements.

Although some wineries do rent helicopters to blow the moisture off grapes after a rainstorm, we can't really do much about the weather. However, growers over the years have learned much more about how and where to plant vines to take advantage of a prevailing climate. Vineyard management techniques, such as selective pruning and crop thinning (dividing growth among a smaller number of bunches), and organic pest and disease controls also help. Careful irrigation at key times during the growing season can also amend the effects of low rainfall. Thus, to a certain degree, science has saved us from vintages that vary wildly between the sublime and the awful.

If you want to see the difference that a vintage makes, try a side-by-side comparison of the same wine from one vineyard from a range of years. This is often a very instructive exercise. You might find out that the differences between vintages, although quite discernable, are much more subtle than you had expected.

Definition: Foodie

It has come to my attention that I use the word “foodie” quite often in my posts. For those of you who are thinking, “What in the world is this woman talking about?” let me explain and forewarn. By simply knowing this definition, you are opening your eyes to a world of food (and drink) that goes beyond rudimentary understanding and the basic necessity of survival. You are entering a world of savory fulfillment and delight that may lead to obsession. In the simplest definitions, or as defined by Dictionary.com, a foodie is: A person who has an ardent or refined interest in food; a gourmet. Or, in other words, someone who is devoted to and appreciates the refined and serious enjoyment of food (and wine). Now that I have explained this bit of slang, hopefully my posts will make more sense. Thank you for asking. =)

Cheers!

10 Helpful Hints About Saving Wine

1. Wine is like a flower; it is alive and it will die. After 2 days, some/partial flavors will diminish and deteriorate.

2. It is best to pour any left over into a smaller airtight bottle.

3. Opened white wine can benefit from staying in the cooler refrigerator. 

4. Opened red wine can benefit from cooler storage and lack of light. 

5. Pumps suck oxygen out of the bottle. This helps a little, but two days of drinking is still the maximum amout you are going to get out of the bottle. The same is true for "Cans of Gas" available at retail wine shops.

6. Old wine will not hurt you; it just doesn't hold its freshness. 

7. Don't be afraid to save your old wine for cooking; it can be used for weeks. 

8. Champagne needs a special press capsule or, believe it or not, a silver demitasse spoon in the top of the bottle. 

9. Some wines, namely less expensive table wine, will not make it to day two. 

10.  Hint: Sometimes at home, I break every rule in the book and I play wine-blender. I marry a couple open bottles together to fill up one bottle (if possible, I'm pouring together the same types of wine). It's a fun way to help get your money's worth from good wine. The wine ages slower, giving you a couple days to enjoy a better glass of wine. Just remember to fill the bottles all the way to the cork, and remember not to take your new blend too seriously. =)

10 Helpful Hints About Serving Wine

1.  Foil: The foil cap should be cut cleanly around the bottle. If that is too difficult for you, remove it as discretely as possible.

2.  Serving Temperature (White Wines): White wine straight out of the refrigerator is too cold, but serving white wine at cellar temperature is a great way to taste it. After removing white wine from the cooler, let it open up and warm up on the table, usually for about 10 minutes. Or, if you have yet to chill the wine from your cellar, put it on ice for about 10-15 minutes, bringing the bottle down from 50-55 degrees to 42-44 degrees, the perfect temperature. Champagne should remain on ice and stay as cool as possible.

3.  Serving Temperature (Red Wines): Red wines also enjoy cooler temperatures. If a wine gets too warm, the nose becomes hot as the alcohol comes forward. The ideal temperature for red wines is at cellar temperature, around 58 degrees. As a general rule, if your red wine is at room temperature, I recommend placing it in the refrigerator for about 10 minutes before serving.

4.  Wine Ordering Tip: If you're a party of four, order two wines at the beginning of the meal (you'll be there for a while and would order two bottles anyway, right?). Have the waiter open the bottles immediately, but keep in mind that the best place for a wine to open is in the glass.

5.  Glassware: Nice glassware is becoming more common. If you are presented with glassware below your standards, ask your server, "Do you have any nicer glassware?" Often, restaurants reserve this for VIP's (Very Informed Persons). Ask and you shall receive. Some times there is an up-charge, but if you are willing, do it. Wine is so much better in good glassware.

6.  Corked or Fresh?: If you're the host, it's your job to approve the wine. Pour a taste, swirl it and smell. Do you smell freshness or staleness when the wine is opening? If the small taste you pour yourself doesn't smell very good, and you're not confident, ask your guests to see if they think it is 'off.' Just the fact that you know what to look for shows concern. It's better to offer someone else a taste, and then find out you were wrong. If you are in a restaurant, ask the server to check. They will more often than not bring you another bottle. I would try the same wine choice, as odds are that the second bottle will be better.

7.  Pouring: You've gotta swirl babe! Ask that short or small pours be offered, as a full glass doesn't allow you room to swirl. You can also ask to pour your own and eliminate the server's push to have you finish the bottle.

8.  Proper Service: After the server offers the host a taste, it is proper to pour the women first (oldest to youngest) and then offer the gentlemen (no particular order). The server should pour wine from the right shoulder; you don't want to reach across your guests face from the left shoulder. Look for servers that know better.

9.  No-No: Never turn an empty bottle upside down in the ice.

10.   Service Etiquette: Offer to replenish your guest's glass before it is empty. An empty glass can be embarrassing for your guests, as they may feel uncomfortable to ask for more.

10 Helpful Hints About Storing Wine

1. Wine has three enemies: Light, Heat and Oxygen. 
2. Store wine in a cool place, but not in your garage, because it probably doesn't have the thick insulation that the rest of the house has. Temperature needs to remain as stable as possible. 
3. Store wine in a dark place, away from bright lights that go on and off. 
4. Store wine in a place with good humidity. The cork needs the moisture so that less wine will be lost to evaporation. 
5. Storing wines on their side will allow the wine to keep the cork moist and eliminate air from slipping by and oxidizing the wine. 
6. White wines should not be stored in the refrigerator. They should be kept with the reds and chilled ½ hour prior to service. This rule also applies to Champagne. 
7. If necessary, white wines can stay in the refrigerator for a couple of weeks.
8.  If a wine storage unit is not possible, a hall closet may be your best option. I cover mine with a blanket.
9.  If possible, avoid taking a cold bottle to room temperature and then chill it again. This exercises the cork and may tire the wine. 
10. Drink your wine before it gets too old. It is a shame to save wine for a special occasion and then never get enjoy it.

How to Read California Wine Labels

A wine label is much like an address to a house. Most wine labels will tell the consumer who made the wine, the year it was made, the varietal, and the vineyard and appellation where the grapes came from. But, like all things wine, there is more complexity to the story if you dig a little deeper.

The Brand Name: Winery or individual brand within a winery’s portfolio.

Vintage: The year that the grapes were harvested. The requirement is that 95% of the grapes used in the wine must have been harvested in the year listed. Non-vintage wines can be a combination of different vintages.

Varietal: In the United States, wines are often labeled by their varietal, such as Pinot Noir. In Europe, on the other hand, it is common for wines to be labeled regionally, such as a Rhone or Burgundy. When labeled by varietal, a wine must contain at least 75% of that grape in order to bear its name. If the wine is a blend with less than 75% of any varietal, the winery will create a proprietary name for the wine such as Wolff Winery’s Brixie’s Red, a blend of Sarah, Merlot and Cabernet Sauvignon.

Reserve, Estate and Vineyard Designate: Although there are no legal definitions of the word Reserve, most wineries limit this term to describe their finest wines. Estate wines, on the other hand, must execute all aspects of production onsite. Therefore, the grapes must be grown from the winery’s vineyards and then pressed, fermented, stored, bottled and labeled on the winery’s property. In order to list a vineyard designate, 95% of the wine must come from the specified vineyard.

Appellation of Origin: This identifies where the grapes came from, whether state, county or American Viticulture Area (AVA). If a sate is specified, 100% of the wine must come from this state. If a county is listed, 75% of the wine must come from within the counties borders. If multiple counties are listed, the percentages of the grapes grown in these c ounties must be listed. If an AVA is listed, 85% of the grapes must come from that designated AVA. An AVA is identified and regulated by the Tax and Trade Bureau as having unique characteristics such as climate, soil, elevation, physical features and sometimes historical data.

Why Do Winemakers Use Oak Barrels?

I was with a group this week that had a great question about wine barrels. With so many tree options out there, why do winemakers use barrels made out of oak? Why not maple or pine or chestnut? The truth is that the oak tree is believed to be as magical of a plant as the vine itself. Long ago, winemakers discovered that the trees natural tight grain, strength, flexibility, and desirable flavors and tannins create the perfect environment for winemaking. When made into a barrel, oak gives natural flavors to the wine, in some cases adding as much to the finishing composition and taste as the vine itself.

Why are barrels so important in winemaking?
The barrel is an essential part of winemaking; it is where storage, fermentation, oxidation, aging and flavor imprinting takes place. Central Coast Magazine put it right when they said that the wine barrel is the equivalent to the winemakers spice rack. An oak barrel can add a variety of flavors to the wine such as coffee, nutmeg, vanilla, chocolate, clove, cinnamon and a long list of others. In fact, a winemaker will purchase different types of oak barrels depending upon what flavors she wants in the finishing product. A good barrel can give the juice complexity, smoother textures and sophistication.

How much do wine barrels cost?
French oak barrels can cost about $1000 with their American oak counterpart costing about half as much, so about $500.

Why French oak over American oak?
Although a majority of wine makers favor French oak, many use American oak as well. Aside from their cost, the differences can be great. French oak, usually from forests planted in the days of Napoleon for shipbuilding, tend to impart smoother more consistent flavors. American oak, on the other hand, comes mostly from Virginia, Missouri and Kentucky, and gives immediate flavor with aggressive texture and aroma. Therefore, the type of oak will greatly depend upon the types of wine being made and the winemaker’s personal choice. Like all things wine, it is all up to interpretation.

How long do barrels last?
Wine barrels last for about five years, releasing more flavors in the first year and dropping from there. Much like a reusing a tea bag in five different cups of hot water, the first cup will be more flavorful and the last cup will be the least flavorful. After about five years, the barrel is considered neutral, giving little to no characteristics back to the wine.