Monthly Archives: October 2013
Not that you needed an excuse to pop a cork, but global Champagne Day is October 25. In restaurants, bars, living rooms and maybe even (evolved) offices, wine drinkers around the planet will be sipping frothy bubbles from the Champagne region of France. Which, by the way, is the only place true Champagne comes from. It’s not that other bubbly is bad; it just never tastes quite like the Real Deal.
Here are some fun facts to know about Champagne while you’re sipping:
1. The Champagne region is the easiest wine region to visit in France. Just an hour and a half train ride from Paris, and you’re there.
2. Champagne is the most northern wine region in France and the wines have unbelievable freshness and crispness as a result.
4. The bubbles in all Champagne are the result of a long, expensive process of a second fermentation inside each individual bottle. (Champagne, unlike cola or sparkling water—or even other sparkling wines—is not carbonated).
5. Champagne can only be made in Champagne, France. Sparkling wines made in other parts of France are called crémant.
6. The biggest flavor differences between Champagne and other sparklers comes down to 2 things: minerality (which is the result of Champagne’s amazing limestone soils) and creamy complexity (which is the result of the long years Champagne spends in contact with yeasts).
How do you decant wine?
Decanting wine simply means pouring it from its bottle into some other container: a carafe, a decanter, even a water jug. Here are 5 easy steps to decant wine:
- To decant a bottle with sediment, first leave it upright for about a day to settle the sediment at the bottom. When you’re ready, make sure the decanter and the mouth of the bottle are clean.
- For the actual pouring process, stand a flashlight on the table so that it shines upwards—it gives stronger light than the classic lit candle. Place the decanter beside it and pour the wine so that the light shines through the neck of the bottle. This will allow you to see when the sediment is approaching, so that you can stop pouring then.
- Discard the sediment left in the bottle.
- Leave younger wines in the decanter for about an hour or two, and older wines anywhere from fifteen minutes to a half an hour.
- Taste the wine periodically to see how it’s opening up. If you decide that the wine has peaked, but the guests aren’t due for a while, drape a cloth over the top of the decanter to slow aeration.
Why decant wine?
Wines are decanted to get rid of sediment, the organic matter that naturally precipitates from the wine as it matures. The wines that throw the most sediment are mature, full-bodied red wines and vintage port.
The second reason to decant is to let the wine breathe so that it helps to warm up a wine that’s too cold, soften any harsh tannins and open up its aromatics.
This is especially true of rough-and-not-ready reds, particularly young, full-bodied ones: Cabernet Sauvignon, Zinfandel, Brunello, Barolo, Bordeaux, Rioja, Shiraz, Syrah and Northern Rhone wines.
Should some wines not be decanted?
Even decanting hardliners admit that some wines just aren’t made for airing out. Delicate red wines, such as Pinot Noir and gamay, aren’t usually decanted because their subtle aromas can quickly dissipate.
The same goes for zesty whites, such as Rieslings and Sauvignon Blanc: they can lose their crisp, refreshing edge.
Others are borderline: full-bodied whites, such as oakey chardonnays and some sweet wines, may benefit from decanting, depending on the style you like.
Which types of decanters are best?
You need a decanter large enough to hold the contents of a standard bottle, with some room at the top to allow the wine to breathe.
Decanters that maximize the wine-to-air surface ratio are best for young wines, while those with narrow necks that reduce air exposure are better for older wines that just need their sediment removed.
My personal favorite decanter is the “duck” style made by Riedel and others. It allows for lots of air exposure, but is very easy to pour and distributes the weight of the wine evenly. You also don’t get that awkward moment near the end of the wine when you have to tip a decanter like the one at the top of this post almost upside down to get the last drops of wine.
This month, Chateau Montelena Winery proudly released the 2011 Napa Valley Chardonnay, making this the 40th vintage of Chardonnay produced at Chateau Montelena.
Here is what our winemaker, Cameron Parry, has to say about the wine and the 2011 vintage:
“This Chardonnay shows a beautiful rich golden straw color in the glass with clean pure aromas of pear and crisp green apple, all overlaid with light tropical fruit notes and a hint of honeysuckle. On the palate, this wine has wonderful fullness and creaminess without being heavy. A clean soft entry is quickly followed by crisp acidity and a rich display of fruit including juicy nectarine and white peach along with a hint of lychee and fresh citrus. The flavors on the finish are reminiscent of pear tart while the oak contribution is well integrated throughout the profile, with just a touch of nuttiness showing through.”
It’s my favorite time of year for beer and all because of this delicious autumn seasonal. This is fall at it’s finest. I just cannot get enough. Southern Tier Brewery of Lakewood, NY has grown to produce more than 60,000 barrels of beer annually. Founders Phineas DeMink and Allen “Skip” Yahn started the brewery in 2002. Since then, have created some of the most unique and thirst quenching beers on the market. Their dessert beer line is an especially popular choice on our shelves. Who could dream of such palate pleasers like Choklat, Creme Brulee, or Plum Noir? But the “KING” is my absolute favorite and for many reasons. Just the pure smell upon opening gives aromas of fresh pumpkin pie, cinnamon, and nutmeg. And each sip leaves you wanting another. The 22 oz. bomber is the perfect package for sharing, or like myself, selfishly enjoying alone. For the ultimate treat, pour Pumking into a tall glass with a scoop of vanilla ice cream. Best beer float of your life. Hail to the “KING”!
I will take this over a pumpkin spiced latte any day.
ABOUT THE BEER
STYLE: Imperial Pumpkin Ale
BREWED SINCE: 2007
FERMENTATION: Ale yeast, two types of malt, two types of hops, pumpkin
COLOR: Deep copper
EFFERVESCENCE: Medium carbonation
NOSE: Pumpkin, pie spices, buttery crust, vanilla, roasted pecans
FLAVOR: Malty sweetness, vanilla, clove, allspice, cinnamon, nutmeg, pie crust
SERVING TEMPERATURE: 40-48°F
AVAILABILITY: Autumn seasonal, August release / 22oz / 1/6 keg