In case you were wondering where I have been for the last 3 weeks, I came back from Japan 2 weeks ago. It was a refreshing trip to be able to walk the markets and taste the cuisine. There is no place better to taste authentic Jap food than the homelands itself. If you think you can get the same quality in your country, you will be pleasantly suprised how much better it can get over there.
So I have been busy packing for USA and will be gone for 4 months. Hopefully I will have time to write about my experience there but it being on the road makes it a challenge. We will see how things go. Happy drinking, y'all. Maybe I will post some pics?
Thursday, May 31, 2012
Thursday, May 10, 2012
Supermarket Senarios: Going French
I was over at Cold Storage Orchard Point. I was quite impressed as Orchard Point has a good range of wines including fortified, sparkling and dessert wines at some reasonable prices. They also have some aged wines at good prices such as 2004 Australian Chardonnay and Soave. Today, we will look more at the French. I recommend you to check it out as there are some good finds there.
1) Chateau Germain Bourgogne 2002 at $42.95. This is a Chardonnay from Burgundy at the lowest entry level. If you are into aged Chardonnay, you can expect something toasty, honey, figs and developed on the nose and heavier on the palate. This is a wine that can go well with salty nuts or even caramel ice-cream if the wine is chilled. For a Burgundy Chardonnay, the price is acceptable
2) Paul Jaboulet Aine Chateaunuef-du-Pape 2007 at $86.55. This price for a CDP is also quite reasonable considering that CDP in France can cost from 30 to 45 Euros. From previous experience in CDP, I expect aromas of wild cherries, pepper, stewed plum notes, soy or the other extreme of floral, cherry, confectionary & liqourice. In terms of body, it is medium plus bodied. This is a wine that can go with lamb dishes with rosemary and thyme.
3) Paul Jaboulet Aine Gigondas 2007 at $57.70. The grapes are similar as Gigondas but the climate is not as warm. The soils of Gigondas too is different as it is limestone at higher altitudes. In a blind tasting, it is not easy to differentiate between CDP and Gigondas. Given the price difference, I would pick the Gigondas over the CDP.
4) Paul Jaboulet Aine Muscat de Beaumes-Venise 2007 at $76.90. This is a wine that is sweet and alcohol has been added to it to stop fermentation. It is honeyed, sweet, grapey with floral aromas and peaches. Good as a starter with fruit salad or at the end of the night by itself. My only problem is the price is slightly too high when I can get half a bottle in France for 10 Euros.
My Choice: Gigondas is my pick for tonight. It isn't overly priced like the Muscat or CDP. Its flavour-profile can be similar to CDP but the quality can be better. I would stay away from the 2002 Chardonnay as there is no guaranteed that a village Burgundy can be aged that long. Most of the time, a village Chardonnay is meant to be drank young.
2) Paul Jaboulet Aine Chateaunuef-du-Pape 2007 at $86.55. This price for a CDP is also quite reasonable considering that CDP in France can cost from 30 to 45 Euros. From previous experience in CDP, I expect aromas of wild cherries, pepper, stewed plum notes, soy or the other extreme of floral, cherry, confectionary & liqourice. In terms of body, it is medium plus bodied. This is a wine that can go with lamb dishes with rosemary and thyme.
3) Paul Jaboulet Aine Gigondas 2007 at $57.70. The grapes are similar as Gigondas but the climate is not as warm. The soils of Gigondas too is different as it is limestone at higher altitudes. In a blind tasting, it is not easy to differentiate between CDP and Gigondas. Given the price difference, I would pick the Gigondas over the CDP.
4) Paul Jaboulet Aine Muscat de Beaumes-Venise 2007 at $76.90. This is a wine that is sweet and alcohol has been added to it to stop fermentation. It is honeyed, sweet, grapey with floral aromas and peaches. Good as a starter with fruit salad or at the end of the night by itself. My only problem is the price is slightly too high when I can get half a bottle in France for 10 Euros.
My Choice: Gigondas is my pick for tonight. It isn't overly priced like the Muscat or CDP. Its flavour-profile can be similar to CDP but the quality can be better. I would stay away from the 2002 Chardonnay as there is no guaranteed that a village Burgundy can be aged that long. Most of the time, a village Chardonnay is meant to be drank young.
Wednesday, May 9, 2012
The Tastebud Myth & Wine Glasses
The market has many different sorts of wine glasses with brands from different parts of the world such as Riedel, Schott Zwiesel, Mikasa, Chef & Sommelier and Plumm. Each company has different series of glasses and each series has different types of glasses for different wines. There are glasses for everything - for different grapes and different styles. Purchasers of such glassware believe that their experience will be enhanced if they use the right glass for the wine - like fitting a shoe with the right size to their foot. But does the right glass enhance the wine?
Each wine smells different. Some are more aromatic, some can be fruity, or woody, or grassy. I believe that the right glassware makes a difference in expressing the wine aromas. Some glass shapes can concentrate the aromas better than other glasses. It may not be a better glass because it all depends on whether what you are concentrating is good or bad. Then again, I have had many ocassions where a few of us are using the same glass, but then our wines smelt different. Some more expressive than others.
Then, there are the five tastes of salty, sweet, sour, bitterness, and savoury. Each wine has different degrees of tastes. Glassmakers shape the lips of each glass in a certain fashion so that they can control the way the wine lands on our tongue to create a favourable impression. For example, if the wine is sweet, the glass should direct the wine away from the tongue's tip, where the sweet receptors are located. This is to prevent the wine from tasting too cloying. All this is based on the assumption that the tongue map exists and everyone has the same map. The reality is that it does not. There are no special spots on the tongue that contains solely sweet receptors or bitter receptors. It doesn't matter where the wine lands.
Would I still buy special wine glasses for tasting wines? It all depends on how much it costs?. Usually, such glasses don't come cheap. They cost about $25 per glass. We are talking about crystal and this is considered cheap! However, the glasses do thrill me aesthetically. They are beautiful to look at and I love drinking in style. Since wine is not just about aromas and flavour, but also how it looks visually, drinking from a beautiful well-crafted crystal can add to my pleasure and perhaps even make me approve of a bad wine.
References: http://www.livescience.com/7113-tongue-map-tasteless-myth-debunked.html
Each wine smells different. Some are more aromatic, some can be fruity, or woody, or grassy. I believe that the right glassware makes a difference in expressing the wine aromas. Some glass shapes can concentrate the aromas better than other glasses. It may not be a better glass because it all depends on whether what you are concentrating is good or bad. Then again, I have had many ocassions where a few of us are using the same glass, but then our wines smelt different. Some more expressive than others.
Then, there are the five tastes of salty, sweet, sour, bitterness, and savoury. Each wine has different degrees of tastes. Glassmakers shape the lips of each glass in a certain fashion so that they can control the way the wine lands on our tongue to create a favourable impression. For example, if the wine is sweet, the glass should direct the wine away from the tongue's tip, where the sweet receptors are located. This is to prevent the wine from tasting too cloying. All this is based on the assumption that the tongue map exists and everyone has the same map. The reality is that it does not. There are no special spots on the tongue that contains solely sweet receptors or bitter receptors. It doesn't matter where the wine lands.
Would I still buy special wine glasses for tasting wines? It all depends on how much it costs?. Usually, such glasses don't come cheap. They cost about $25 per glass. We are talking about crystal and this is considered cheap! However, the glasses do thrill me aesthetically. They are beautiful to look at and I love drinking in style. Since wine is not just about aromas and flavour, but also how it looks visually, drinking from a beautiful well-crafted crystal can add to my pleasure and perhaps even make me approve of a bad wine.
References: http://www.livescience.com/7113-tongue-map-tasteless-myth-debunked.html
Friday, May 4, 2012
Supermarket Senarios - Cabernet or Carménère
Today, we take a look at the shelves in Giant at Supermarket for some affordable swill. I'm thirsty for some red wine tonight. I just bought a steak which I am planning to fry in a pan full of butter. I am going to caramilize some onions first. Don't forget to season the steak with sea salt and cracked pepper. I am going to cook some potatoes in the oven with the rosemary and thyme.
We have:
1) Table Mountain Cabernet Sauvignon. $17.90, South African from Stellenbosch. It's from a mediterranean climate, meaning the climate can get hot in the summer, up to forty degrees. I am expecting this Cabernet to be ripe, full-bodied, full of fruits and maybe some cigar box if it is oaked.
2) Deetlefs Cabernet Sauvignon from Rawsonville at $22.80. A South African from Breede River Valley in the Western Cape. The climate is almost similar. This one is at 14% alcohol so lots of heat and ripeness too. Rawsonville and Stellenbosch are not very far from one another but Rawsonville is further from the Ocean. I think this will be even jammier than Table Mountain. Not good to have a fruit bomb affect the wonderful flavours of steak.
3) Hemisferio Miguel Torres Carménère from the Central Valley in Chile at $25.50. Carménère is a grape with lots of tannins too like Cabernet, but less harsher in texture. It is usually smells of cherries, smoke and earth and tastes of red fruit, tobacco, leather and dried herbs. If you don't like sometime as harsh as Cabernet, go for this.
4) Hemisferio Miguel Torres Sauvignon Blanc from the Central Valley in Chile at $25.50. Grassy, herbaceous and probably bland in the mid-palate just like other Central Valley examples. Not always a bad thing but at $25.50 for the same price as the red, forget it.
My decision: Go for stellenbosch. It's much cheaper than the Carménère and has bolder flavours with the steak. But if you like something softer and are willing to pay, the Carménère is good. Serving temperatures at 16-17 degrees Celsius. Forget the SB because SB doesn't work well with steak. Forget Deetlefs because if you want to go for that, you might as well get the Table Mountain.
1) Table Mountain Cabernet Sauvignon. $17.90, South African from Stellenbosch. It's from a mediterranean climate, meaning the climate can get hot in the summer, up to forty degrees. I am expecting this Cabernet to be ripe, full-bodied, full of fruits and maybe some cigar box if it is oaked.
2) Deetlefs Cabernet Sauvignon from Rawsonville at $22.80. A South African from Breede River Valley in the Western Cape. The climate is almost similar. This one is at 14% alcohol so lots of heat and ripeness too. Rawsonville and Stellenbosch are not very far from one another but Rawsonville is further from the Ocean. I think this will be even jammier than Table Mountain. Not good to have a fruit bomb affect the wonderful flavours of steak.
3) Hemisferio Miguel Torres Carménère from the Central Valley in Chile at $25.50. Carménère is a grape with lots of tannins too like Cabernet, but less harsher in texture. It is usually smells of cherries, smoke and earth and tastes of red fruit, tobacco, leather and dried herbs. If you don't like sometime as harsh as Cabernet, go for this.
4) Hemisferio Miguel Torres Sauvignon Blanc from the Central Valley in Chile at $25.50. Grassy, herbaceous and probably bland in the mid-palate just like other Central Valley examples. Not always a bad thing but at $25.50 for the same price as the red, forget it.
My decision: Go for stellenbosch. It's much cheaper than the Carménère and has bolder flavours with the steak. But if you like something softer and are willing to pay, the Carménère is good. Serving temperatures at 16-17 degrees Celsius. Forget the SB because SB doesn't work well with steak. Forget Deetlefs because if you want to go for that, you might as well get the Table Mountain.
Wednesday, May 2, 2012
Some concepts to grapple with Quality - Length
You have always heard that a key consideration in determining quality is length. The longer the flavours of the wine remain in your mouth after spitting or swallowing, the better.
Experience has taught me that a wine with long length does not necessarily make a wine better. It all depends on what flavours linger in your mouth? I have had wines which had undesirable bitter flavours lasting a long time. When evaluating quality, we have to look at the context in which the wine is being served. Is it to be drank by itself or with food? If by itself, then a long length is desirable but yet again there are exceptions.
The problem with a long length is that it makes the moment when you first taste the wine a pleasure. However, it can dilute the whole experience with the rest of the bottle. Flavour fatigue can set in and the next few remaining sips of the same wine may start to lose its appeal. Sometimes, a good wine is one in which you keep going back for more and more, like an addiction. Think of it as drinking very sweet apple juice and after a while, the juice tends to get flavourless. All you can taste is sugar and sourness. Or think bubblegum when after chewing for a while, the flavour disappears but in actual fact, it is still present in the gum. Too much of something can make it bad.
When eating food with wines, it is usually harder to appreciate the food as the backpalate flavours from the wine can come into conflict the flavours of the food. This is why I find a lot of wines that go well with food tend to wines from the low to mid-end price range. That is good news for most of us who can't afford to drink $50 bottle of wines daily. For example, a cheap bottle of highly acidic, Italain Pinot Grigio or Soave can suit flavourful dishes without overcoming the dish. Its acidity brings out more flavours just like squeezing a lemon on some dishes bring out flavour. If the acidic white wine had more flavour in the finish due to picking the grapes riper, fermenting them on skins or aging them in new barrels, those stronger flavours from the wine can still linger around and make each bite you take seem heavier due to a sensory overload.
Experience has taught me that a wine with long length does not necessarily make a wine better. It all depends on what flavours linger in your mouth? I have had wines which had undesirable bitter flavours lasting a long time. When evaluating quality, we have to look at the context in which the wine is being served. Is it to be drank by itself or with food? If by itself, then a long length is desirable but yet again there are exceptions.
The problem with a long length is that it makes the moment when you first taste the wine a pleasure. However, it can dilute the whole experience with the rest of the bottle. Flavour fatigue can set in and the next few remaining sips of the same wine may start to lose its appeal. Sometimes, a good wine is one in which you keep going back for more and more, like an addiction. Think of it as drinking very sweet apple juice and after a while, the juice tends to get flavourless. All you can taste is sugar and sourness. Or think bubblegum when after chewing for a while, the flavour disappears but in actual fact, it is still present in the gum. Too much of something can make it bad.
When eating food with wines, it is usually harder to appreciate the food as the backpalate flavours from the wine can come into conflict the flavours of the food. This is why I find a lot of wines that go well with food tend to wines from the low to mid-end price range. That is good news for most of us who can't afford to drink $50 bottle of wines daily. For example, a cheap bottle of highly acidic, Italain Pinot Grigio or Soave can suit flavourful dishes without overcoming the dish. Its acidity brings out more flavours just like squeezing a lemon on some dishes bring out flavour. If the acidic white wine had more flavour in the finish due to picking the grapes riper, fermenting them on skins or aging them in new barrels, those stronger flavours from the wine can still linger around and make each bite you take seem heavier due to a sensory overload.
Tuesday, May 1, 2012
Dessert wines are not for desserts alone
Many people have the impression of that sweet wines can only be meant for dessert. The lists of sweet wines are long: Moscato d'Asti, Asti Spumante, Sauternes, Tokaji, Port, Madeira, Late-harvested, Botrytis, german white wines, Grenache Vin doux Naturel and Muscat Beaumes de Venise, ice wine, etc.
Perhaps to many, it seems logical to drink sweet wines last since we have sweet desserts as the last course. However, during my travels in the wine world, this rule is not so strongly adhered to. In Italy, Moscato d'Asti is treated as a breakfast wine, sometime to start your day with. You can have it with bacon and eggs done sunny side up. The French love to have their fortified Muscat as a starter or added with rockmelon and a bowl of fruit salad. Fortified wines are wines that have high sugar in it because fermentation is stopped by the addition of alcohol called mutage. I once had Sauternes with artichokes and asparagus in Bordeaux. Auslese and Spatlese German white wines go well with oven roasted pork dishes when I was there. Recently in Singapore, I had a Moscato rosé with sweet chinese egg tart. How delicious was that!
Here's a basic principle you can learn from my experience:
1) Sweet wines do not necessarily go well with sweet stuff. The reason is that if sweet wine is not sweeter than your dessert, it will taste acidic, sour and sometimes bitter. The tongue has experienced a sensory overload of sweetness from the dessert, that it makes the sweet wine taste less sweet and out of balance.
2) Try something bitter or highly acidic with the dessert. Food and wine is a marriage. A wine that is unbalanced by itself can be balanced by the right food. A bitter wine can be like some red wines and a acidic wine can be like a young Hunter Valley Semillon or Pinot grigio from Veneto.
3) Some sweet wines are best left to be drank by themselves like Old Port and Madeira.
Perhaps to many, it seems logical to drink sweet wines last since we have sweet desserts as the last course. However, during my travels in the wine world, this rule is not so strongly adhered to. In Italy, Moscato d'Asti is treated as a breakfast wine, sometime to start your day with. You can have it with bacon and eggs done sunny side up. The French love to have their fortified Muscat as a starter or added with rockmelon and a bowl of fruit salad. Fortified wines are wines that have high sugar in it because fermentation is stopped by the addition of alcohol called mutage. I once had Sauternes with artichokes and asparagus in Bordeaux. Auslese and Spatlese German white wines go well with oven roasted pork dishes when I was there. Recently in Singapore, I had a Moscato rosé with sweet chinese egg tart. How delicious was that!
Here's a basic principle you can learn from my experience:
1) Sweet wines do not necessarily go well with sweet stuff. The reason is that if sweet wine is not sweeter than your dessert, it will taste acidic, sour and sometimes bitter. The tongue has experienced a sensory overload of sweetness from the dessert, that it makes the sweet wine taste less sweet and out of balance.
2) Try something bitter or highly acidic with the dessert. Food and wine is a marriage. A wine that is unbalanced by itself can be balanced by the right food. A bitter wine can be like some red wines and a acidic wine can be like a young Hunter Valley Semillon or Pinot grigio from Veneto.
3) Some sweet wines are best left to be drank by themselves like Old Port and Madeira.
Thursday, April 26, 2012
Supermarket Senarios: Chardonnay Decisions
This week on Supermarket Senarios, I take a look at what's on the shelves of Giant at Vivocity. What should I drink for a Friday night especially when I have to make a decision on the spot without having taste the wines before? The chardonnays are all relatively young, from 2008 to 2010. The age difference is small between the wines so there is no point taking it into consideration.
1) HobNob Chardonnay from Vin d'Oc at $27. The Languedoc is at the south of France. It is a warm climate. I can guess that it has more fruit flavours due to the climate. The price is quite decent.
2) Route d'Or is also from the same region at $25.90.
3) Louis Jadot Chablis is a fresh and mineral style that usually doesn't see oak at the entry level. $43.95 is a normal price for a entry level Chablis but it definitely doesn't taste $43.95 especially if it is likely not to have seen oak aging. This is just for the brand name that Chablis brings to the table. I am expecting a wine with more green apple and citrus fruit.
4) Louis Latour Ardèche Chardonnay at $27.50. Ardèche is near the Rhone Alps in the south of France, before Languedoc. The land can go up to 300m in elevation with chalk-clay soils. It is still relatively unknown outside of France. This is a style which has been aged in barrels and has undergone a transformation to palate roundness.
My selections: If you are thinking of having oysters and scallops tonight, go for the Laroche Chablis at $36.99. It is more reasonably priced than Loius Jadot and Loius Latour. But if are looking for a quaffer with more fruit flavours to go with your marinated herb-infused pork loin, go for the Route d'Or. It is cheaper than the HobNob. How much difference can $1.10 get you in perceptible quality? Feeling adventurous and don't mind spending $1.60 more? Then try the Ardèche. Limestone and Chardonnay are lovers. There is a tendency for limestone soils to produce elegant, and mineral Chardonnays. This may be more balanced between acid and flavours than the Route d'Or and Chablis. Remember to chill your Chardonnays in the fridge before serving them! Warm Chardonnays under the Singapore heat are no fun to drink!
2) Route d'Or is also from the same region at $25.90.
3) Louis Jadot Chablis is a fresh and mineral style that usually doesn't see oak at the entry level. $43.95 is a normal price for a entry level Chablis but it definitely doesn't taste $43.95 especially if it is likely not to have seen oak aging. This is just for the brand name that Chablis brings to the table. I am expecting a wine with more green apple and citrus fruit.
4) Louis Latour Ardèche Chardonnay at $27.50. Ardèche is near the Rhone Alps in the south of France, before Languedoc. The land can go up to 300m in elevation with chalk-clay soils. It is still relatively unknown outside of France. This is a style which has been aged in barrels and has undergone a transformation to palate roundness.
My selections: If you are thinking of having oysters and scallops tonight, go for the Laroche Chablis at $36.99. It is more reasonably priced than Loius Jadot and Loius Latour. But if are looking for a quaffer with more fruit flavours to go with your marinated herb-infused pork loin, go for the Route d'Or. It is cheaper than the HobNob. How much difference can $1.10 get you in perceptible quality? Feeling adventurous and don't mind spending $1.60 more? Then try the Ardèche. Limestone and Chardonnay are lovers. There is a tendency for limestone soils to produce elegant, and mineral Chardonnays. This may be more balanced between acid and flavours than the Route d'Or and Chablis. Remember to chill your Chardonnays in the fridge before serving them! Warm Chardonnays under the Singapore heat are no fun to drink!
Wednesday, April 25, 2012
Questions that Matter
At the end of wine shows, I always have people who attended the show telling me that they didn't understand anything about what they were drinking. So why didn't they ask questions? Their response would be that they didn't know what questions to ask. Here are some questions that you can ask winemakers to give you a better understanding of the wines you are drinking.
1) Are you organic or bio-dynamic? This questions allows you to understand more about the producer's farming practices. I am in the camp that it doesn't matter as long as the wines are good but some people are not a fan of pesticides and herbicide sprays leeching onto the grapes.
2) How old are your vines in this drink? The older a vine, the better the quality, say 50 years and above. Usually around 5 to 15 years is still considered young.
3) What is the climate of your vineyard like? Cool climate can mean that you can expect light, delicate characters in your glass and high acid while warm means you get jammy fruits and high alcohol wines.
4) Is your vineyard on a hill? What is the exposition of your vineyard? Vineyards on a hill facing south are the best vineyards in the northen hemisphere as they recieve the most sun and get lots of drainage. It depends if grape varietal needs a lot of sun to ripen. For the southern hemisphere, it is north facing.
5) Has your wine seen any oak? What type of oak and what % of new oak? How long has your wine been in the barrel? Oak gives a different flavour dimension to the wine. The magnitude of the cedary taste comes from the % of new oak. The longer it is in barrel, the more oak it soaks up if it is new. For red wines, oak is needed to mellow out the texture of the wine to smoothen it. USA oak gives a more vanilla and dessicated coconut taste and french gives are more spicy, clove-like, new furniture aroma/flavour.
6) How long do you recommend I age this wine for? What is the oldest vintage you have tasted that is still looking good? It is good to get a winemaker's opinion on the longevity of his wine. High acid, lots of tannins or high alcohol are signs of a wine's aging potential but getting better as it ages is a different story.
7) What food do you usually eat with the wines you produce? This allows you to understand how wine from a specific geography marries with eating habits of a region.
There are many other questions those are more technical and unless you are at a wine school, it would be more useful to you.
1) Are you organic or bio-dynamic? This questions allows you to understand more about the producer's farming practices. I am in the camp that it doesn't matter as long as the wines are good but some people are not a fan of pesticides and herbicide sprays leeching onto the grapes.
2) How old are your vines in this drink? The older a vine, the better the quality, say 50 years and above. Usually around 5 to 15 years is still considered young.
3) What is the climate of your vineyard like? Cool climate can mean that you can expect light, delicate characters in your glass and high acid while warm means you get jammy fruits and high alcohol wines.
4) Is your vineyard on a hill? What is the exposition of your vineyard? Vineyards on a hill facing south are the best vineyards in the northen hemisphere as they recieve the most sun and get lots of drainage. It depends if grape varietal needs a lot of sun to ripen. For the southern hemisphere, it is north facing.
5) Has your wine seen any oak? What type of oak and what % of new oak? How long has your wine been in the barrel? Oak gives a different flavour dimension to the wine. The magnitude of the cedary taste comes from the % of new oak. The longer it is in barrel, the more oak it soaks up if it is new. For red wines, oak is needed to mellow out the texture of the wine to smoothen it. USA oak gives a more vanilla and dessicated coconut taste and french gives are more spicy, clove-like, new furniture aroma/flavour.
6) How long do you recommend I age this wine for? What is the oldest vintage you have tasted that is still looking good? It is good to get a winemaker's opinion on the longevity of his wine. High acid, lots of tannins or high alcohol are signs of a wine's aging potential but getting better as it ages is a different story.
7) What food do you usually eat with the wines you produce? This allows you to understand how wine from a specific geography marries with eating habits of a region.
There are many other questions those are more technical and unless you are at a wine school, it would be more useful to you.
Tuesday, April 24, 2012
Mind & Dine: Interesting findings
I thought today would be nice to do a short post on studies found concerning consumer perceptions.
1) Researchers in Britain found that when playing French music in a wine store, more French wine was bought and when German music was played, more German wine sales increased.
2) Patrons at a restaurant spend more money when classical, jazz and popular music were being played in the background compared to none.
3) People eating alone at restaurants eat the least. With one person, they eat 35% more than they do at home. With 3, they eat 75% more and with 7 or more, 96% more.
Heuristics - cognitive biasness
1) Priming - Your decisions are affected by the event that just took place. You read cards containing the words like apricots, oak, honey and pineapples. Then you go into a wine shop. You will be searching for an oaked Chardonnay.
2) Anchoring - Making a decision based on comparison to something. A $50 bottle of wine seems expensive when it is surrounded by $7 bottles but cheap when surrounded by $200 bottles.
3) Framing- Reaching conclusions based on the 'framework' within which a situation was presented. You go into a wineshop and you see your favourite wine. You will buy a bottle. But when you see that there is a limit to only 6 bottles per customer, you are likely to buy 4 or 5.
4) Expectations - The mind makes models of what it thinks will happen. When you drink a bottle of wine that you are being told cost $50, you will find that it tastes better than a bottle that cost $5, even if both wines were actually identical.
5) Arousal - People think differently depending on their state of mind. If you drink wine with a picture of a beautiful smiling woman in front of you, you will enjoy it more than when you have a picture of an angry man.
References: 1) Why we make mistakes: how we look without seeing, forget things in seconds and are all pretty sure we are way above average, pg92-93
2) The effect of Music in a Restaurant http://esf.ccarh.org/254/254_LiteraturePack1/Restaurant_Music_Wilson.pdf
3) Nudge: improving decisions about health, wealth and happiness, pg64
1) Researchers in Britain found that when playing French music in a wine store, more French wine was bought and when German music was played, more German wine sales increased.
2) Patrons at a restaurant spend more money when classical, jazz and popular music were being played in the background compared to none.
3) People eating alone at restaurants eat the least. With one person, they eat 35% more than they do at home. With 3, they eat 75% more and with 7 or more, 96% more.
Heuristics - cognitive biasness
1) Priming - Your decisions are affected by the event that just took place. You read cards containing the words like apricots, oak, honey and pineapples. Then you go into a wine shop. You will be searching for an oaked Chardonnay.
2) Anchoring - Making a decision based on comparison to something. A $50 bottle of wine seems expensive when it is surrounded by $7 bottles but cheap when surrounded by $200 bottles.
3) Framing- Reaching conclusions based on the 'framework' within which a situation was presented. You go into a wineshop and you see your favourite wine. You will buy a bottle. But when you see that there is a limit to only 6 bottles per customer, you are likely to buy 4 or 5.
4) Expectations - The mind makes models of what it thinks will happen. When you drink a bottle of wine that you are being told cost $50, you will find that it tastes better than a bottle that cost $5, even if both wines were actually identical.
5) Arousal - People think differently depending on their state of mind. If you drink wine with a picture of a beautiful smiling woman in front of you, you will enjoy it more than when you have a picture of an angry man.
References: 1) Why we make mistakes: how we look without seeing, forget things in seconds and are all pretty sure we are way above average, pg92-93
2) The effect of Music in a Restaurant http://esf.ccarh.org/254/254_LiteraturePack1/Restaurant_Music_Wilson.pdf
3) Nudge: improving decisions about health, wealth and happiness, pg64
Monday, April 23, 2012
Professional tips for surviving Wine Shows
At wine shows, there are hundreds of wines to try but little time to taste them all. Here are some useful tips to have a meaningful day to survive a 100 wines day.
Survival pack:
1) White bread. The bread keeps your stomach filled and clenses your mouth.
2) 500ml of water
3) A notepad to write down notes or names of wines your like.
4) A map of the exhibition layout.
Increasing your stamina: Most people can do about 30 wines a day before they are exhausted. With practice and strategy, you can do more.
1) Keep the wine on your tongue. Do not let the wines get onto the sides of your mouth or gum. Have enough wine to cover the surface of your tongue. You need only about 15 ml of a wine.
2) Always spit to avoid getting drunk faster.
3) Be selective. Taste wines from the top range. If you like them, work your way down to the winery's entry-level range. You may find good wines at bargain prices.
Narrowing down options and reducing time by research:
1) It is always useful to know who will be at the wine shows. Select wineries or wines that you are curious about.
2) If possible, know where their stand is so that you can work out a plan to cover your desired wineries with minimal travel.
3) Prioritize which winery to visit first. Make a list of must-does and optional. Remember that the more you taste, the more fatigue sets in so seperate your must-does as well.
4) If there are too many customers being served at a stand, move on to another one so that you will not waste time by waiting till you get served. Go someplace less crowded and return later.
Maximising your learning: Many people taste wines at a show in the order of whites, reds and desserts. That means they will go to each winery for only the whites and then start over again with the reds. This makes the learning process confusing. My suggestions:
1) Taste by wineries. This allows me to understand the winemaking style of the winery better and I get more talk-time with winemakers.
2) Taste only certain grapes. This enables you to build a profile of how the same grape expresses itself in different regions.
3) Taste by style. For example, you only want to taste port styles or sparkling wines.
4) Ask the right Questions. This will allow you to understand more about the winery's devotion to quality. More on this shall be elaborated.
Survival pack:
1) White bread. The bread keeps your stomach filled and clenses your mouth.
2) 500ml of water
3) A notepad to write down notes or names of wines your like.
4) A map of the exhibition layout.
Increasing your stamina: Most people can do about 30 wines a day before they are exhausted. With practice and strategy, you can do more.
1) Keep the wine on your tongue. Do not let the wines get onto the sides of your mouth or gum. Have enough wine to cover the surface of your tongue. You need only about 15 ml of a wine.
2) Always spit to avoid getting drunk faster.
3) Be selective. Taste wines from the top range. If you like them, work your way down to the winery's entry-level range. You may find good wines at bargain prices.
Narrowing down options and reducing time by research:
1) It is always useful to know who will be at the wine shows. Select wineries or wines that you are curious about.
2) If possible, know where their stand is so that you can work out a plan to cover your desired wineries with minimal travel.
3) Prioritize which winery to visit first. Make a list of must-does and optional. Remember that the more you taste, the more fatigue sets in so seperate your must-does as well.
4) If there are too many customers being served at a stand, move on to another one so that you will not waste time by waiting till you get served. Go someplace less crowded and return later.
Maximising your learning: Many people taste wines at a show in the order of whites, reds and desserts. That means they will go to each winery for only the whites and then start over again with the reds. This makes the learning process confusing. My suggestions:
1) Taste by wineries. This allows me to understand the winemaking style of the winery better and I get more talk-time with winemakers.
2) Taste only certain grapes. This enables you to build a profile of how the same grape expresses itself in different regions.
3) Taste by style. For example, you only want to taste port styles or sparkling wines.
4) Ask the right Questions. This will allow you to understand more about the winery's devotion to quality. More on this shall be elaborated.
Tuesday, April 17, 2012
The Dictators of Order
The first time I was in Burgundy, I drank a Pinot Noir from a producer and decided to try the Chardonnay. I was told that after tasting the red wines, I shall not be served the white. Today, at FHA2012, I was told that after tasting the "better" wine, I am not allowed to go back to the "lower" quality wine. Who made those rules?
Frankly, I am sick of having the dictators of wine-order tell me how I should drink my wine. As the evaluator, I should decide how I want to assess my wines. If I don't like the taste of your wine, it doesn't matter how I drink it, or which order I drink it in.
You learn that the order of tasting is white, red and then dessert wines. After tasting reds, the tannins will affect your tastebuds for the white. That is why you don't drink big barossa shiraz, then a white wine or oaked chardonnay, then a flavourless unoaked light wine. Basically, it is about progressing from a lighter-bodied wine to a fuller body. If your chardonnay has the same body as your Pinot Noir (which is possible), let me drink it! I know many people who can't taste whites after their reds. Luckily, I don't have such a problem. I know how to keep the tannins on my tongue and off the gums and the sides of my cheek. Drink a little water. I am good to go again.
As for quality, they say it is wrong to mix the "bad" after drinking the "good". You are doing the "good" wine injustice. Well, shouldn't they be pleased? The "wine labelled as bad that you just served me should taste better with the "good" wine I just drank. Ask a winemaker; he will say all his wines are good because he made them. Ask a distributor; he will say the one which is more expensive. Robin Goldstein & co disagrees.
"Our results indicate another reason for why the average wine drinker may not benefit from expert wine ratings: he or she simply doesn’t like the same types of wines as experts. This is consistent with Weil (2001, 2005), who finds that even among the subset of tasters who can distinguish between good and bad vintages, or reserve or regular bottlings, they are as likely to prefer the “better” one as the “worse” one. Unless they are experts, individuals on average enjoy more expensive wines slightly less. Our results suggest that non-expert wine consumers should not anticipate greater enjoyment of the intrinsic qualities of a wine simply because it is expensive or is appreciated by experts."
At a wine show with thousands of wines, it is poor strategy to taste wines in a particular order because you simply lose track of which wine you have drunk from each winery. The most pratical way is to taste the whole range from the winery and move on because:
1) you spend more time with the winemaker.
2) you understand the winery better after you have tasted the whole range.
3) chances are that you will be caught up with other wineries and you probably won't return to taste the remaining wines.
References:
http://www.wine-economics.org/journal/content/Volume3/number1/Full%20Texts/01_wine%20economics_Robin%20Goldstein_vol%203_1.pdf
Frankly, I am sick of having the dictators of wine-order tell me how I should drink my wine. As the evaluator, I should decide how I want to assess my wines. If I don't like the taste of your wine, it doesn't matter how I drink it, or which order I drink it in.
You learn that the order of tasting is white, red and then dessert wines. After tasting reds, the tannins will affect your tastebuds for the white. That is why you don't drink big barossa shiraz, then a white wine or oaked chardonnay, then a flavourless unoaked light wine. Basically, it is about progressing from a lighter-bodied wine to a fuller body. If your chardonnay has the same body as your Pinot Noir (which is possible), let me drink it! I know many people who can't taste whites after their reds. Luckily, I don't have such a problem. I know how to keep the tannins on my tongue and off the gums and the sides of my cheek. Drink a little water. I am good to go again.
As for quality, they say it is wrong to mix the "bad" after drinking the "good". You are doing the "good" wine injustice. Well, shouldn't they be pleased? The "wine labelled as bad that you just served me should taste better with the "good" wine I just drank. Ask a winemaker; he will say all his wines are good because he made them. Ask a distributor; he will say the one which is more expensive. Robin Goldstein & co disagrees.
"Our results indicate another reason for why the average wine drinker may not benefit from expert wine ratings: he or she simply doesn’t like the same types of wines as experts. This is consistent with Weil (2001, 2005), who finds that even among the subset of tasters who can distinguish between good and bad vintages, or reserve or regular bottlings, they are as likely to prefer the “better” one as the “worse” one. Unless they are experts, individuals on average enjoy more expensive wines slightly less. Our results suggest that non-expert wine consumers should not anticipate greater enjoyment of the intrinsic qualities of a wine simply because it is expensive or is appreciated by experts."
At a wine show with thousands of wines, it is poor strategy to taste wines in a particular order because you simply lose track of which wine you have drunk from each winery. The most pratical way is to taste the whole range from the winery and move on because:
1) you spend more time with the winemaker.
2) you understand the winery better after you have tasted the whole range.
3) chances are that you will be caught up with other wineries and you probably won't return to taste the remaining wines.
References:
http://www.wine-economics.org/journal/content/Volume3/number1/Full%20Texts/01_wine%20economics_Robin%20Goldstein_vol%203_1.pdf
Monday, April 16, 2012
Southern Rhône Wine Dinner 14/04/12
It was a saturday night. Spirits & expectations were high. I was bringing in wines to show to a group of my sisters' friends who are wine & food lovers. Two wines was paired with each dish. I am a big fan of 2 wine pairings with a meal to give people a chance to compare two different wines side by side and experiment for themselves which goes better with the food. It gives them a point of reference and also more fun, more drunk. In addition, different elements on the dish can go better with each wine. My sister cooked all the meals.
First Course: Red bell peppers stuffed with couscous and shaved iberico ham.
Wines: 1) Elodíe Balme 2010 Côte du Rhône, grenache syrah carignan 14.5% unfiltered& 2) Elodíe Balme 2010 Côte du Rhône, "Champs libres", Roaix village, Grenache. Mourvèdre 14.5% Both wines cannot be bought in Singapore. Elodie is a young and talented winemaker based in Rasteau.
Wine 1 had aromas of toasted strawberries, roasted capsicum, pepperoni and oregano fading to a more prunish nose. Flavours of dark aniseed with a firm structure. There was bitterness in the back that faded away eventually. Brilliant with the food.
Wine 2 was meaty and exotic. It smelled of coriander, soya sauce used for steamed fish and then sweet sarsi. Flavours of strawberries, cherries, chestnuts and a nice chalky texture.
Second Course: Pan-roasted Lamb with Ratatouille.
Wines: 3) Le pointu 2007 Chateaunuef-du-Pape, "Cléments", 15% & 4) Domaine les Goubert, 2004 Gigondas, "cuvée Florence" 2004,14.5%
CDP means the pope's new castle and gigondas means the land of joy. Although seperated by a river, both produce wines with the same grapes. The soils are different as Gigondas has more schisty limestone than CDP. Le Pointu is not found in Singapore but Domaine les Goubert is carried here.
Wine 3 had a nose of roasted tomatoes on its stalks and later developed to a honeyed and light confectionary aroma with hints of floral. Flavours of coffee, honey and well integrated acid shines through to a rasin finish.
Wine 4 had a nose of coffee, truffle, and mineral. Its flavours were pronounced and powerful, savoury, meaty, soft, silky tannins, finishing with a big burst of flavours in the end. Some did not find this wine smooth because I did not decant this wine to get rid of the sediments, giving the wine a gritty texture. Note to self: Decant if it is an old wine with sediments. Don't be lazy! I was told wine 3 went better with the Ratatouille and the wine 4 with the lamb.
Third Course: A platter of goat cheese, saint nectar, and beemster with dried apricots and chocolate truffles.
Wines: 5) Domaine Faverot 2005 cotes du luberons, cuvée du général 14% & 6) Clonakilla 2009, Canberra, Shiraz viognier, 14%Domaine Faverot is not available in Singapore. The last wine was not French but Australian using the Northern Rhone style. It is available in Singapore.
Wine 5 was earthy and full of redcurrants. It reminded me of dark chinese herbs and cloves.
Wine 6 had aromas of ginger, oak, rose water, and red candied cherries. The palate had some jasmine characters, white pepper, tints of coffee and cedar. A very long length with an apricot finish. However, I felt the 2008 was better as the wine lasted longer with the oxygen compared to this one. After an hour, it was a skeleton with little flavour but charry oak.
It was good night ending on a high note. Everyone was pleased with the wines and the food. As for me, I enjoyed all the wines except the Clonakilla. It was a letdown because I know it can do better. 2009 was an extremely hot year with heat waves that produced low acid. I suppose that has to be accounted for but with a cool climate like Canberra, it is beneficial for them to give riper grapes aka more flavour. It was expected to be better than 2008! What happened?
*I am sorry that I went over the 5 minutes of promised reading time. But this rule is excluded for events.
First Course: Red bell peppers stuffed with couscous and shaved iberico ham.
Wines: 1) Elodíe Balme 2010 Côte du Rhône, grenache syrah carignan 14.5% unfiltered& 2) Elodíe Balme 2010 Côte du Rhône, "Champs libres", Roaix village, Grenache. Mourvèdre 14.5% Both wines cannot be bought in Singapore. Elodie is a young and talented winemaker based in Rasteau.
Wine 1 had aromas of toasted strawberries, roasted capsicum, pepperoni and oregano fading to a more prunish nose. Flavours of dark aniseed with a firm structure. There was bitterness in the back that faded away eventually. Brilliant with the food.
Wine 2 was meaty and exotic. It smelled of coriander, soya sauce used for steamed fish and then sweet sarsi. Flavours of strawberries, cherries, chestnuts and a nice chalky texture.
Second Course: Pan-roasted Lamb with Ratatouille.
Wines: 3) Le pointu 2007 Chateaunuef-du-Pape, "Cléments", 15% & 4) Domaine les Goubert, 2004 Gigondas, "cuvée Florence" 2004,14.5%
CDP means the pope's new castle and gigondas means the land of joy. Although seperated by a river, both produce wines with the same grapes. The soils are different as Gigondas has more schisty limestone than CDP. Le Pointu is not found in Singapore but Domaine les Goubert is carried here.
Wine 3 had a nose of roasted tomatoes on its stalks and later developed to a honeyed and light confectionary aroma with hints of floral. Flavours of coffee, honey and well integrated acid shines through to a rasin finish.
Wine 4 had a nose of coffee, truffle, and mineral. Its flavours were pronounced and powerful, savoury, meaty, soft, silky tannins, finishing with a big burst of flavours in the end. Some did not find this wine smooth because I did not decant this wine to get rid of the sediments, giving the wine a gritty texture. Note to self: Decant if it is an old wine with sediments. Don't be lazy! I was told wine 3 went better with the Ratatouille and the wine 4 with the lamb.
Third Course: A platter of goat cheese, saint nectar, and beemster with dried apricots and chocolate truffles.
Wines: 5) Domaine Faverot 2005 cotes du luberons, cuvée du général 14% & 6) Clonakilla 2009, Canberra, Shiraz viognier, 14%Domaine Faverot is not available in Singapore. The last wine was not French but Australian using the Northern Rhone style. It is available in Singapore.
Wine 5 was earthy and full of redcurrants. It reminded me of dark chinese herbs and cloves.
Wine 6 had aromas of ginger, oak, rose water, and red candied cherries. The palate had some jasmine characters, white pepper, tints of coffee and cedar. A very long length with an apricot finish. However, I felt the 2008 was better as the wine lasted longer with the oxygen compared to this one. After an hour, it was a skeleton with little flavour but charry oak.
It was good night ending on a high note. Everyone was pleased with the wines and the food. As for me, I enjoyed all the wines except the Clonakilla. It was a letdown because I know it can do better. 2009 was an extremely hot year with heat waves that produced low acid. I suppose that has to be accounted for but with a cool climate like Canberra, it is beneficial for them to give riper grapes aka more flavour. It was expected to be better than 2008! What happened?
*I am sorry that I went over the 5 minutes of promised reading time. But this rule is excluded for events.
Internet dating & Wine
At supermarkets, it can be mind-blowing when one comes
across endless shelves of different wine brands. The consumer is confronted
with so many choices. Time is of an essence. What do we choose? Most of the
time, it is the eye-catching bottle that has a nice label. The physical played
the most part in making a decision. Sounds a little like me when I choose to
hook up with a woman because of her looks without considering the goodness of
her character. By the end of the night, the woman, just like the wine, disappoints.
An article was published in The Economist on February 11th 2012, titled “Sex and love”. Some interesting points brought up were:
1. Internet dating sites offer a huge range of
choices and a system that can help match your specifications as to what you are
looking for in a partner. Thus, it assumed that finding a suitable long-term
partner through the internet would be easier.
2. Data suggest that we do not know what we want
and that our preferences differ from our selected choice.
3. When presented with a large volume of choices,
less attention is paid to characteristics that require evaluation by both thinking
and conversation. Instead, more attention is paid to the physical attributes.
This applies in the context of wines. With internet sales getting more popular, it still doesn’t solve the choice dilemma in supermarkets. There may be more misses than hits, even if you were to use the advanced search to narrow down your choices. This re-affirms the old adage that less is more.
Many do not know what wines they are looking for. Sommeliers get frustrated with such customers. You help narrow down their choices and they still don’t like the wines. Knowing what your preferences are requires time and opportunity to taste various wine styles. You know you like it when you keep coming back to it. I love big oaky vanilla-flavoured reds and rich buttery chardonnay. What about you?
Friday, April 13, 2012
Supermarket Senarios: Spoilt for Choice
I recently read a book about how humans are poor in making decisions when presented with more than two choices. I am starting a new series on situations where one goes into a supermarket and meets a wide range of choices. What do you do? Take a look at this.
Let's say you are looking at the above. You have 5 minutes to come to a decision for tonight's dinner soiree. You have to think of your wine in terms of price and style of what you want. You don't have much information because you have not tasted the wine but you can at least make educated guesses. The options are:
1. Piper-Heidsieck Champagne for SGD54. Not a bad price for a bottle of Champagne. Maybe to impress people who don't know much about wines but know that Champagne sounds like a great idea because of the brand. Expect leesiness, nuttiness and high acid. Tonight will be oysters and shellfish.
2. Asti from Italy for SGD34.40. A pleasing wine for most people. Sweet and good as a starter to get the good mood started. I like that with cake.
3. Marlborough Sauvignon Blanc for SGD25. For 25 dollars, it should be your typical grassy SB with lots of asparagus and passionfruit. Give me salad with that!
4. Lindemans sweet seasons for a special of 18.95. You may not know the wine but from looking at it, you can guesstimate that it probably has sweetness in there. No idea what grape it is but for that price, it is more about the sugar than the expression of a single varietal. This one is for quaffing and hopefully you won't wake up with a killer-headache.
My choice: Go with the Asti. Be cheap. Save your money for a good day. If you want to splurge, there are other stuff besides the Piper. But the Asti always loosens up the mood and women and new drinkers can associate with sweetness. Let the bubbles take you away. Marlborough is alright but for 25SGD, this one is suspect for ripeness. Good Marlborough SB this days cost more than 35 SGD these days.
Thursday, April 12, 2012
Bubbles for your Troubles
Based on a recent report by Harpers (http://www.harpers.co.uk/news/news-headlines/12009-more-regions-look-to-sparkling.html), it seems that there is a growth in demand for Sparkling wines. Considering the current economic climate, I question what people worldwide are so upbeat about.
According to the report, it says, "Sparkling sales grew 11.6% by value in the off-trade, while Champagne grew by just 1.2% in the same period (Nielsen, year to March 1, 2012). Star performers included Italian wines, up 48%, while Chilean and English were up by 26% each. French sparklers from outside Champagne grew 12.5% too".
Coming back not long ago from London and Italy, I must say that both countries have been doing a great drop in penetrating the bubbly market. English bubblies are of exceptional value and rival that of Champagne in quality but unfortunately we don't see them here in Singapore. As for Franciacorta, the Champagne equivalent of Italian sparkling wine, I have never come across any yet here in Singapore. The argument is that with the sort of money you pay for Franciacorta, you might as well buy a Champagne. Cremants, bubblies from outside Champagne, are delicious and so much more affordable than Champagne.
I suggest that if you are interested in tasting Cremants, try the ones from Burgundy, Bordeaux and Loire. They are widely available in Carrefour at Suntec city. And if you are adventurous, buy a bottle of Cremant de Die over there made from the Clairette grape. The Cremants from each region are made from different grapes so if you like something, say cheesy and leesy, go for Burgundy. Good acid and green apples, then go for Loire. Lemony and citrus belongs to Bordeaux. I can't remember if they sell Cremants rose from Bordeaux but that is absolutely delicious and reminds me of raspberry coulis.
Don't like the French? Have a go at Asti or fan-favourite, Moscato d'Asti. What's the difference? Both ASti and Moscato are made from the same grapes but Asti has a high alcohol and taste less sweet. Moreover, Asti has more bubbles than Moscato. Some say Moscato is a dessert semi-sparkling wine. Quite honestly, I could drink Moscato in the morning or anytime of the day, during any part of the meal. It's a convival drink, and most examples of it can be cosumed with levity.
The report also adds that Brazil is a country to watch out for and I must concur to that. I have managed to try a few from Vinexpo last year and I must say the quality is growing. Their style reminds me a lot of what Australia is doing from the level of ripeness obtained from their grapes (Hey, it's Brazil, it's hot). If you are interested, go to http://www.garnetnperidot.com. These guys are specialised in Brazilian wines here in Singapore and bring in Miolo bubblies. It's not a boutique winery but it gives you a taste of what Brazil is like. And if you are ordering some wines from them, you have to include their Quinta do Seival Castas Portuguesas. I know it's not a bubbly but I tasted that in London a month ago, and you can't hate a red wine like Touriga Nacional. If you like floral aromas, Nacional is your hero.
According to the report, it says, "Sparkling sales grew 11.6% by value in the off-trade, while Champagne grew by just 1.2% in the same period (Nielsen, year to March 1, 2012). Star performers included Italian wines, up 48%, while Chilean and English were up by 26% each. French sparklers from outside Champagne grew 12.5% too".
Coming back not long ago from London and Italy, I must say that both countries have been doing a great drop in penetrating the bubbly market. English bubblies are of exceptional value and rival that of Champagne in quality but unfortunately we don't see them here in Singapore. As for Franciacorta, the Champagne equivalent of Italian sparkling wine, I have never come across any yet here in Singapore. The argument is that with the sort of money you pay for Franciacorta, you might as well buy a Champagne. Cremants, bubblies from outside Champagne, are delicious and so much more affordable than Champagne.
I suggest that if you are interested in tasting Cremants, try the ones from Burgundy, Bordeaux and Loire. They are widely available in Carrefour at Suntec city. And if you are adventurous, buy a bottle of Cremant de Die over there made from the Clairette grape. The Cremants from each region are made from different grapes so if you like something, say cheesy and leesy, go for Burgundy. Good acid and green apples, then go for Loire. Lemony and citrus belongs to Bordeaux. I can't remember if they sell Cremants rose from Bordeaux but that is absolutely delicious and reminds me of raspberry coulis.
Don't like the French? Have a go at Asti or fan-favourite, Moscato d'Asti. What's the difference? Both ASti and Moscato are made from the same grapes but Asti has a high alcohol and taste less sweet. Moreover, Asti has more bubbles than Moscato. Some say Moscato is a dessert semi-sparkling wine. Quite honestly, I could drink Moscato in the morning or anytime of the day, during any part of the meal. It's a convival drink, and most examples of it can be cosumed with levity.
The report also adds that Brazil is a country to watch out for and I must concur to that. I have managed to try a few from Vinexpo last year and I must say the quality is growing. Their style reminds me a lot of what Australia is doing from the level of ripeness obtained from their grapes (Hey, it's Brazil, it's hot). If you are interested, go to http://www.garnetnperidot.com. These guys are specialised in Brazilian wines here in Singapore and bring in Miolo bubblies. It's not a boutique winery but it gives you a taste of what Brazil is like. And if you are ordering some wines from them, you have to include their Quinta do Seival Castas Portuguesas. I know it's not a bubbly but I tasted that in London a month ago, and you can't hate a red wine like Touriga Nacional. If you like floral aromas, Nacional is your hero.
Sunday, April 8, 2012
What is a Wine of Quality?
Whenever broaching upon the subject of quality, I get questions on what is a good wine and what is a bad wine. It is a strange question because we don't usually have problems telling the difference between a good and a bad apple, or an overburnt steak vs a tender juicy piece. The concept is no different from drinking a fresh orange juice vs diluted orange juice.
Judging a wine in absolute terms is the same as setting your own standards of what a good human being is. I prefer to look at a wine in context apart from just basing quality on absolutes.
Are you serving it with food? Get a wine that is not intensely concentrated in flavour or it will overpower the food.
What environment are you drinking it in - hot or cold? Have a robust red in front of the fireplace or a chilled white while basking in the summer sun.
What time of the day is it? Something ligter in the morning perhaps to start the day and heavier in the night to put you to sleep?
Are you drinking it with friend or acquaintance? Open the nice stuff for your friends or if you want to be a crowd pleaser, go for the sweet stuff.
Yes, the absolutes are important - generosity of aroma and flavour; balance between acid, sweetness and tannins; complexity of flavours with layers upon layers; harmony of sensations instead of disjointedness; a long length with a desirable finish of acceptable flavours; no bitterness in the back of the tongue or sourness that makes the wine experience unbearable.
Building a concept of quality requires time, patience and lots of tasting. You find the best pasta by going to different restaurants and comparing your present experience with the last. The same goes to wine and even love. It is hard to know what love is until you experience it or realise that you weren't happy in the last relationship because you notice the difference with your current relationship. You know what a good Pinot Noir is only when you try something better than the last. That's how you build hierachies of quality in your mind.
Most importantly, accept yourself as a unique individual with a unique taste and a biasness to specific wines. I love sherries and wines with huge amounts of oak. It may not be to everyone's liking, but it doesn't mean that it is poor quality. It is an acquired taste. There is quality but there is also knowing what you like to drink.
Judging a wine in absolute terms is the same as setting your own standards of what a good human being is. I prefer to look at a wine in context apart from just basing quality on absolutes.
Are you serving it with food? Get a wine that is not intensely concentrated in flavour or it will overpower the food.
What environment are you drinking it in - hot or cold? Have a robust red in front of the fireplace or a chilled white while basking in the summer sun.
What time of the day is it? Something ligter in the morning perhaps to start the day and heavier in the night to put you to sleep?
Are you drinking it with friend or acquaintance? Open the nice stuff for your friends or if you want to be a crowd pleaser, go for the sweet stuff.
Yes, the absolutes are important - generosity of aroma and flavour; balance between acid, sweetness and tannins; complexity of flavours with layers upon layers; harmony of sensations instead of disjointedness; a long length with a desirable finish of acceptable flavours; no bitterness in the back of the tongue or sourness that makes the wine experience unbearable.
Building a concept of quality requires time, patience and lots of tasting. You find the best pasta by going to different restaurants and comparing your present experience with the last. The same goes to wine and even love. It is hard to know what love is until you experience it or realise that you weren't happy in the last relationship because you notice the difference with your current relationship. You know what a good Pinot Noir is only when you try something better than the last. That's how you build hierachies of quality in your mind.
Most importantly, accept yourself as a unique individual with a unique taste and a biasness to specific wines. I love sherries and wines with huge amounts of oak. It may not be to everyone's liking, but it doesn't mean that it is poor quality. It is an acquired taste. There is quality but there is also knowing what you like to drink.
Thursday, April 5, 2012
New Life, New Beginnings
That's right. After more than a year, I am finally back on the blogosphere. It's been a hell of a ride but after a year of travelling, I have been tasting wines from France, Italy, Germany and England. I am now prepping up for the States as I write this. Where will all these lead to? Life, just like wine, is a mystery, and we have to wait and see. This blog is going to be used for less serious articles, which I will put on the Wandering Palate instead. The concept is going to be short and easy readings that should take up less than 5 minutes of your time. It should deliver to you pratical information that you can you use to make on-the-spot decisions when you make purchases, plan a party/dinner to go with the wines or vice-versa, and how to understand what you are drinking. We are going to start digging wines on the supermarket shelves, ponder about decisions on what to drink together, and look at what's going on in the wine-scene and how this relates to us. Exciting times!
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