Page 15 - Italian American Herald - April 2020

ITALIAN-AMERICAN HERALD
VINI D’ITALIA
Top 10 tips for newcomers (and old-timers) in the wine world
By Frank Cipparone
With apologies
to David Letterman, aTop10Listofall things wine-related to think about, and some helpful hints.
1Aside from magazines and the internet, the most effective form of advertising is labeling that tries to draw you in with
colorful visuals or gimmicky names, neither of which tell anything about the wine. Is a picture of Marilyn Monroe meant to suggest a voluptuous wine? The back label can be just as frustrating. Quotes from Homer’s epic poems or fanciful descriptions of fog rolling over the vineyards aren’t instructive. All we need to know is where it came from, alcohol level and three important terms – “grown,”
“produced,” and “bottled by.” If all three
are there it means the winery has nursed it from vine to wine. Without “grown” they sourced the grapes or just bought fermented juice. “Bottled by” is obvious and gives no indication of by whom or where the other two steps took place.
2Decanting is proactive, basically a stretching exercise for wine before it races to the finish line in your mouth. Like
an athlete, the wine in the bottle requires
a warmup after a long period of inactivity. Older wines can develop unwanted sediment that needs to be loosened or filtered. Young wines can stand up to accelerated decanting. Using two glass pitchers, take a sip of wine and then pour the rest of the bottle in one and go back and forth four or five times to the other, sloshing the wine around. Another taste will show you the difference.
3Screw caps have gotten a bad rep in some circles, but what they do better than cork is consistently maintain freshness, aroma and
flavor with a lower rate of spoilage. They are also easy to open if you follow this
tip. Don’t twist the cap away from the collar attached to it. Hold the collar firmly and turn the bottle until
they separate. Open, pour,
enjoy, repeat.
4Stemless glasses are great for everyday drinking, unless you’re pouring a big- ticket
bottle or vintage wine. Then we’re talking crystal stemware
to bring out the best qualities.
A stemmed glass also keeps you from cupping with your hand and unintentionally warming the wine. How you feel about wine in general tells you what fits your needs.
5Restaurant wine lists can be intimidating, especially if they’re as thick as a telephone directory. Ask questions if there’s
someone on hand to assist you, ideally a wine steward. Tell them the kind of wines you like using simple terms – fruity, light, not tannic, etc. – that will narrow the possibilities. And never shy away from stating an acceptable price range. It’s your money and you want something you can live with.
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a fee, don’t feel obligated unless you enjoyed the experience ... or the wine, of course.
7Not sure what to do with an unfinished bottle?
Remember, all wine
loses a little something once opened, reds more so than whites. Storing them in the right place
is key. Room temperature amps up the alcohol level. The fridge is too cold to keep them for more than a few days, although whites can hold out longer. Screw capped leftovers hold better
than a cork that
has already been
pierced and
exposes
the
wine to oxidation.
Putting together a wine and cheese party
glass, averaging anywhere from $10-$16,
the current per-bottle norm for many people.
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Visiting a tasting room is fun and you can
learn a lot if the winemaker is holding court. They’re happy to talk about their wine and chat if you show interest. Making a purchase is optional, but my guidelines
are simple. First, no charge for tasting. If the staff makes you feel welcome, buy a bottle or two. If there’s
doesn’t have to be a problem if you stick to the fundamentals. First, don’t stress to impress, but don’t serve good wine with the equivalent of Kraft Velveeta. As a rule
of thumb, if you’re uncertain spend more on better grade cheese and moderately on the wine.
9There’s a lot to like about wine bars. They offer variety, novelty and usually have food from snacks and charcuterie to
small plates. You can be adventurous and try things from lesser-known wine regions or grapes you never heard of. The only downer can be the escalating price per
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Here are two demonstrations you can
try at home to understand the whole swirl-and-sniff thing. Only use an ounce of wine or less. Take a sip and don’t swallow,
let it sit on your tongue and slowly draw air through your lips to release the aromas and flavors. Take another sip, hold again, and pinch your nostrils together for five to ten seconds. What’s the difference? Without air you “tasted” nothing, all you could sense were the presence of a liquid, its temperature, whether it was light or heavy, and the level
of acidity. Those are sensations we feel on our so-called “taste buds,” not things we actually smell or taste that are filtered through our olfactory system. Swirling stirs up those aromas and sniffing combines our senses of smell and taste. IAH
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