Question: Do California wines age faster than old world wines?
Answer: There are 3 primary components that allow a wine to age: tannin, acidity and residual sugar. To age well, a wine needs to have 2 out of the 3 …
A friend sent me an email about buying a “nice bottle” of Bordeaux or Burgundy to give as a gift. Of course vintage always matters in these regions, but without knowing what store he was shopping at and/or what was available to him, I tried to create a list as general as possible – without vintages. Here are a few of my favorites (running about $35 to $125/bottle) – I would not be disappointed to receive a bottle from any of these producers, regardless of the vintage …
General Tipping on Wine
It is customary in the US to tip on the wine at the same rate that you would for the entire meal. Just as you would if you were drinking cocktails. So, if you are planning to leave 20% for excellent service for the meal, then you would leave 20% of the entire bill except tax (wine and drinks included.)
What if it is an expensive bottle?
Consider how you define ‘expensive.’ Living in Los Angeles, I would consider this to be anything over $125/bottle. For anything less than this, I would tip as normal. For wine over $125/bottle, if there was no additional or exceptional service, then I would be inclined to tip a smaller percentage on the wine (say 10%) then on the rest of the bill (20%.) I define excellent wine service as …
Question: I have a question about Beaujolais wines. There has been a lot of buzz about the 2009 vintage being excellent, and I was wondering if I should be concerned with mixing that up with the Nouveau wines. How can I tell the difference, is it clearly labeled?
Answer: Beaujolais Nouveau is released on the 3rd Thursday of November – so mid-November is when you will start hearing the most about it. You’ll see the current release around Thanksgiving. It will be dated with the current vintage. The grapes were grown, harvested and made into wine in that year.
Beaujolais Nouveau (BN) is made with a unique fermentation method called carbonic maceration (CM). It is an intracellular fermentation (conversion of sugar to alcohol) without the use of yeast. The benefits are that the wine ferments quickly, it limits the extraction of tannins and it produces a bright, fresh, fruity aroma. These wines are meant to be consumed quickly, while their aromas are at their height …