Blog | Wine By Alia

Unraveling the Complexities of Wine

November 11th, 2011

The most intriguing thing about wine to me is how one bottle can vary so greatly from another, even though it can be made from the exact same grape varietal. It is this uniqueness and mystery that can differentiate an average table wine from a top growth Bordeaux. But what makes one bottle so complex and another so ordinary; aren’t they both made from fermented grape juice? The answer lies in the Terroir…

There is no English equivalent for the French term and concept of terroir. Meant to describe the total natural environment of any viticultural site, it encompasses the climate, sunlight, topography, geology and soil-water relations. Each plot of land that grows grapes has its own unique terroir, and it is these specific natural influences that give the wine a sense of place. Regardless of variations in harvesting and wine-making, these distinctive qualities create a certain taste and style of wine that are consistent from year to year. Even with similar harvesting practices, the final product cannot be replicated elsewhere. The subtle flavours and nuances that differ from one bottle of wine to the next are a direct result of the terroir it grew in.

Terroir also determines what types of seeds can be planted, and where, because the ultimate ripening of the grapes and quality of wine depend on it. Early ripening varieties, such as Chardonnay, require cooler climates, or else they will appear heavy and lack freshness and aromatic expression. Chardonnay from Chablis in France or Sauvignon Blanc from New Zealand, are both examples of early ripening grapes that when grown in cooler climates are expressed perfectly. Producers in New World countries seem to be developing a better understanding of the importance of local climatic conditions with respect to the types of grapes they are planting. Growers are seeking out cooler regions, such as Carneros instead of Napa Valley in California, or high altitude vineyards in Argentina, New Zealand and Tasmania.

Planting a seed and growing a vine does not simply result in good wine. There are many aspects that go into producing the final product. With all the intricacies that make up a “simple” bottle of wine (from genetically modified seeds, grafted vines, terroir and harvesting methods to the use of American versus French oak), it’s not hard to imagine that one day bottles will have their own DNA attached to a barcode to help us in our selection process!

Picture courtesy of Dr. J. Klassen’s trip to France

Posted in Terroir | Comments Off

Terroir…what does it mean?

April 6th, 2011

Have you ever wondered what differentiates a bottle of top-growth Bordeaux from a simple table wine? Or why two wines made from the same grape varietal can be so different? The answers lie in their terroir, but what exactly does that mean? For a complete explanation, you can read my article titled “Unravelling the Complexities of Wine” in the spring issue of Delish Magazine. Check it out online at www.delishmag.com or simply click on the picture above. Enjoy!

Posted in Terroir | Comments Off

Top 50 Sommelier and Master of Wine Blogs and Posts

March 7th, 2011

A tremendous thank you to Cindy Cullen for voting me #2 in the “Best Female Sommelier” category. I will keep working away at fun and interesting wine info for you all!

You can read the article at http://www.culinaryartscollege.org/dionysus-lives-on-top-50-sommelier-and-master-of-wine-blogs-and-posts/ .

Picture courtesy of window.punkave.com

Posted in Top 50 Sommeliers | 1 Comment »

Another One Bites the Dust!

February 17th, 2011

I have searched far and wide in hopes of finding a drinkable de-alcoholized wine. I’m very sorry to report that I have yet to find anything remotely suitable. Giving this project a real effort (since I am 6 months pregnant and wanting the satisfaction of actually SWALLOWING my wine) I sampled many different brands.

Most de-alcoholized wines boast that they are in fact “real” wines with the alcohol content removed. Because they are made from the same ingredients and the same wine-making process as traditional wines, they are supposed to retain the authentic wine flavor, ensuring the drinker “won’t be missing out on the taste”. Unfortunately, this is not the case at all. My experience has shown that they taste nothing like the real thing.

Worst offender:
Fre Non-Alcoholic Wines – Fre by Sutter Home
When I saw that this wine was produced in Napa Valley, I suddenly had a glimmer of hope thinking they must have gotten this right too…that lasted for a fleeting second because as soon as I opened the bottle of Premium Red and gave it a swirl and a sip, I could not spit it out fast enough. It tasted like a mixture of grape and apple juice that had been left out in the Arabian desert for 7 days. The aftertaste was even worse.

Lesson:
Save your money! If you are looking for a wine substitute, squeeze a lemon wedge into a glass of Perrier and call it a day. Trust me.

Picture courtesy of snooth.com

Posted in De-alcoholized wines | 5 Comments »

For the Love of Cork

December 29th, 2010

What are the pros and cons of cork?

Cork comes from the cork tree and has a unique combination of qualities that make it an excellent bottle stopper. Because it expands when it is inserted into the head of the bottle, it acts as a super barrier between the wine inside and the air outside. Unfortunately, the cork can sometimes be “tainted” which is a result of a number of potent organic compounds and causes the wine to develop an unpleasant musty, chemical smell. This occurs in approximately 5% of bottles and the wine is undrinkable. Because of this serious wine fault (and the increased cost of producing corks), a number of other bottle stopper methods have become popular such as screw caps, glass stoppers, synthetic corks… However, none of these options work very well for wines that need years of ageing. And I must admit, there is nothing sexy about unscrewing a rare and expensive bottle of red wine at the dinner table!

Why do we store wine on its side?

We store wine on its side to ensure that the cork does not dry out thus allowing air to come into contact with the wine. Excessive exposure to air will cause the wine to become oxidized, another fault that leads to unpleasant aromas and tastes.

Picture courtesy of yemmhart.com

Posted in Cork | Comments Off

Winter Issue of Delish Magazine is out!

December 13th, 2010

It’s that time again, another issue of my favorite magazine! For some fun and helpful hints on ways to celebrate the season with wine and cocktails, checkout my article in Delish Magazine on page 66. Enjoy!! http://www.delishmag.com

Picture courtesy of new-jersey-leisure-guide.com

Posted in Delish Magazine | Comments Off

Do Organic Methods Produce Better Wines?

November 15th, 2010

There is currently no international agreement on what constitutes organic viticulture. Though many producers would love to make fully organic wine, it is simply not feasible. Certain regions like South of France, Chile and California have advantages that can promote this production method, such as climates with very little humidity which can lead to mildew, rot and other ailments. In cooler regions, organic viticulture can cause a loss of up to 30 per cent of the annual crop. Such is the case in Germany. Full-blown organic viticulture forbids the use of any industrial synthesized compound and fertilizers must, therefore, be natural: compost and manure.

Sustainability, or lutte raisonnee in French, seems to be the compromise. Integrated management of the use of chemicals is the goal. Many producers who are not organic or biodynamic aim to be sustainable. They will stop the use of herbicides and use other methods to control pests. However, this practice requires much more time and detailed studies of the vineyards. It is far more complicated than simply loading up your tractor with containers of chemical spray. However, more and more serious growers seem to be prepared to make the commitment.

So, with all the extra work, do organic methods produce better wines? One would imagine they should, yet the range of quality is in fact the same as is found in non-organic wines. Too many wines with organic accreditation are disappointing. As a result, an organic logo on a label is not in itself a guarantee of a good wine.

Posted in Organic | 2 Comments »

Red Wine with your Thanksgiving Dinner

October 8th, 2010

It’s the general consensus that you should only drink white wine with your turkey at Thanksgiving. I’m here to tell you that you CAN enjoy a bottle of red this weekend! In fact, I recommend it. Personally, I prefer having red wine with my dinner and find the experience so much more satisfying. Try pairing your roasted turkey, stuffing and cranberry sauce with a New World Pinot Noir, a fruity Zinfandel or a Beaujolais Nouveau. If you really feel like being adventurous, pair it with a Sparkling Shiraz!

Happy Thanksgiving.

picture courtesy of cnbc.com

Posted in Turkey | 1 Comment »

And the Winners Are… My Top Picks in England

September 20th, 2010

Top Winery: The Three Choirs Vineyards

Next time you find yourself in England, I would highly recommend a visit to The Three Choirs Vineyards located in Newent, Gloucestershire. If it were not for the occasional grazing sheep seen off in the distance, you would think that you were visiting the Okanagan or Napa Valley. With never-ending rows of vines lining the English rolling hillsides, the vineyard offers a superb selection of guest rooms for a weekend getaway, an exquisite restaurant (reservations required) and a delightful gift shop full of wine and gadgets, preserves, confectioneries and gifts. For a nominal fee, you can register for a 45 minute guided tour that runs twice daily. Led by knowledgeable staff, you are first taken to the vineyard where the viticultural process is explained, one that is totally organic and pesticide-free. The second part of the tour takes place inside the winery where a step by step process of the sparkling and still wine production methods are detailed. I especially loved the hustle and bustle happening around me as they did their last minute preparations for the harvest.

After the tour a wine tasting is available. You can select and sample any five of the numerous wines grown and produced on site. The majority of the wines are from white Germanic varietals (predominantly Seyval Blanc) with the exception of one bottle of red (using the varietals Rondo and Regent). Relaxing and enjoying my wines out on the courtyard under the sun has got to be the highlight of my visit. It’s a shame that the Three Choirs wine is only available in the UK or onboard British Airways flights. I can tell you that I loaded up my suitcase with many bottles…

www.threechoirs.com

Top Wine Bar: John Gordons

A quick pass through the town of Cheltenham is a must. The classic elegance combined with the upscale shops in town center remind me of a smaller, safer (and perhaps cleaner) version on London.

Located along the prestigious Montpellier Arcade, John Gordons is an independent wine and spirits merchant, cafe, bar and bistro. When you first step inside the rather small and unpretentious setting, you will be impressed with the floor to ceiling bottle-lined walls shelving some of the most sought-after wines from around Europe and beyond. Whether you are there to simply enjoy a glass of wine or have a bite to eat with it, the friendly sommelier is there to help. With a wine list by the glass that changes each week, you can relax and enjoy some wine inside or outside under the covered courtyard. John Gordons also boasts nightly live jazz and blues and a Sunday Roast. Definitely worth the visit.

www.johngordons.co.uk

Top Restaurant: 64th and Social

An absolute gem in the city of London, 64th and Social has a dark and sexy lounge feel to it. Amongst the 100′s of restaurants lining the streets of London that require a quick call to your banker before entering, this is one place where you will be guaranteed to get more than you bargained and paid for. Known to have the smallest kitchen in London, this restaurant/bar serves one thing only and serves it to perfection: Steak. You are given a photocopied piece of paper with the three cuts of steaks offered (Fillet, Sirloin and Rib-Eye). For 15£ or less, you choose your steak, starch, side and sauce/dip. All of this comes with a glass of wine. The food is amazing, the service is friendly and down-to-earth and the atmosphere is happening. Come early to find a seat because this resto-lounge fills up with locals very quickly. The only downer is that on the weekends it is transformed into a cocktail bar only so plan to visit during the week for your true steak experience!

www.64thsocial.com

Posted in Uncategorized | 1 Comment »

Champagne Versus the Others

September 17th, 2010

There is a lot of confusion out there about the difference between Champagne and other sparkling wines. The range in quality and price is massive so it is worth knowing a thing or two before you buy…

To be sold as “Champagne”, the sparkling wine must have been produced in the region of Champagne in France. Unfortunately, sparkling wine from Champagne is always quite pricey (and I have yet to ever see it go on sale). Champagne costs so much because it is produced using the traditional method. This method of production influences both the style and quality and is very noticeable to the drinker. The mousse or bubbles are much finer and persistent.

If you are willing to forgo the name Champagne on the label you can find sparkling wine made using the same traditional method of production but cost much less. Head to a liquor store that has a good selection of sparkling wines and look for one that says “Cremant” on the label. This means that it was made in France using the traditional method, just not in the Champagne region. Typically the Loire Valley and Alsace are excellent producers. You can also try “Cava” from Spain, “Cap Classique” from South Africa or any California sparkling wine that says “Traditional Method” or “fermented in this bottle” on the label. These countries are all great producers of Champagne-like wines.

The other methods of sparkling wine production are transfer, tank and carbonation. These three methods produce lesser quality wines but can still be great value, if you know what you are looking for.

The transfer method of production is very similar to the traditional method and it is used in the majority of New World sparkling wines. 80% of Australian sparkling wines are made this way. Look for the words “bottle-fermented” on the label to recognize them. These wines offer great value for money.

One notch down on the quality scale is the tank method of production. These sparkling wines are generally more aromatic and fruity. Germany uses this production method and labels them as “Sekt” or “Deutscher Sekt”. In France, sparkling wines made in this style do not have AC status and will be labelled as “Cuve Close” or “Charmat”.

The final production method and the lowest in quality is the carbonation method. Basically the sparkling wine is made the same way as Coca Cola, carbonated air is pumped into still wine to add bubbles. These will be labelled as “Gazeifie”. Approach with caution!

When shopping for a quality sparkling wine, keep your eyes out for the word “brut” or “dry” in the description. Another useful strategy is to look for the descriptors “Blanc de Blancs” (made from 100% Chardonnay grapes) and “Blanc de Noir” (made from black grapes: Pinot Noir and Pinot Meunier). These are the varietals used in Champagne and are another indication of the taste and quality.

Posted in Champagne | 3 Comments »

Pick of the Week

Bouchard Ainé & Fils Merlot 2010 IGT is one of the best deals out there. For $10.99 CAD, this ruby-red Merlot is the perfect Monday through Thursday night bottle. Flavors of ripe strawberries and intense red fruit combine with well-balanced tannin. With good concentration and structure, the wine is ready to drink now or can sit in the cellar for 2 years. Bless the Pays D'Oc in France for making quality wines at affordable prices! I suggest purchasing by the case load as it somehow seems to disappear quickly... Picture courtesy of bouchard-aine.fr