CHOOSING A WINE

Ordering Wine in a Restaurant
Wine Ordering Basics — Just a Sniff, a Sip, and a Swallow
Perhaps you’re comfortable ordering your “grande, nonfat, extra hot, wet cappuccino” every morning or having it your way every afternoon with your “hold the onions, hold the bun, pickles on the side, extra cheese cheeseburger wrapped in lettuce.”
However, that doesn’t mean you’re exactly thrilled when it comes to ordering wine in a shi-shi restaurant. With just a little “how to” knowledge, you can start ordering wine with your head held high. It’s a good idea to keep reading because you might humiliate someone if you dare ask for a bottle of “2-Buck Chuck” on your next outing.
Choosing a Wine
By the Glass or Bottle?
• It’s less expensive to get a bottle if two or more guests are having a couple glasses of wine.• You’ll be much more limited in your selection when ordering by the glass.
What Kind of Wine Do You Want?
• Decide on red versus white. That eliminates half the list right away. • If ordering for a group of people, you might order a red AND a white bottle to satisfy a broader range of preferences.
What Are You Eating?
• Choose a wine that compliments your meal whether you’re having a steak or Caesar salad. o Whites with lighter foods like grilled chicken or salads.o Big reds with steaks or heavy red sauces.o Lighter, fruitier reds with anything else.• Connect your menu choice with a wine from the same region, i.e., Rioja with tapas, Chianti with red-sauced Italian dishes, and so on.
How Much Do You Want to Spend?
• Know your approximate budget before you peruse the wine list.• Beware that the house wines frequently have a high mark up for the restaurant and usually not the best values.• If asking the server for suggestions, try asking about a particular wine in the price range you are considering. They will usually pick up on this clue and not suggest wines out of your budget.
Ask Your Server
• Don’t be afraid to ask for wine recommendations from your server.• Some fine restaurants have a dedicated sommelier, (pronounced som-mel-yay), which is basically an on staff wine expert. Ask if you are unsure.• Listen to their suggestions, but don’t be bullied into any decisions, especially if you feel they are simply pushing a high mark up wine or one too expensive for your budget.• Inform the server the type of wine you are looking for, such as a heavy or fruity red, or an oaky or dry white.
The Serving Ritual
After you have made your decision, the server will serve the wine in a ritual that may seem odd to novice wine drinkers. Here is the process and what you need to do.
1. The server should first show you the bottle BEFORE it’s opened. Inspect the label and vintage to make sure it is in fact what you ordered. Sometimes the restaurant will be out of the specified vintage and will bring you a different one. Now is the time for you to decide whether this is acceptable.
2. After opening, the server will present you the cork. Simply make sure it is not dried out and cracked. Note: Sometimes white wines will form white crystals on the cork. This is normal and is not a sign of a fault.
3. Then the server will pour a small amount in your glass. Check the aroma to make sure there are no strong, offensive odors that you know shouldn't be there (such as vinegar and rotten eggs). If unsure, smell again or ask your server.
4. Now taste the wine. If trying a new type of wine that you are not familiar with, I would be extra cautious and ask the waiter his opinion before sending the wine back. It is not my policy to send back a wine that I just don't like unless the server notices my reaction and offers a replacement.
5. Once you have tasted the wine and feel it is not faulty, a simple nod or a “it’s fine” will inform the server to start filling the glasses. The server will now decant the wine if necessary and then fill the guest’s glasses first and finish with your glass.
Maintaining Your Glass
• In most fine dining establishments, the server will refill your glasses as needed.• If your glass runs empty, feel free to pour more yourself.• Pour only to the lower one-third the glass. This lets air in and leaves you room to swirl — both of which enhance the enjoyment of your wines.
Advice on Rejecting a Bottle
A good restaurant should be more than happy to exchange a bottle of wine for any reason but especially if there is reasonable doubt (a dried and cracked cork is good proof).
A good patron should give the restaurant the benefit of the doubt if you are unsure, but do not let the waiter bully your decision. If they give you a hard time, I would let the tip reflect the disappointment and advise the manager on the way out.

THE LANGUAGE OF WINE

Like any special endeavor, wine has a language of its own. Descriptions for flavor are usually self explanatory, but there are specific terms that you may encounter in conversing or reading about wine. Below is a quick reference of some of the most common or important. Now these aren't for you to "memorize." Just read through them once or twice. And when you next hear them in conversation about wine, you'll remember and be able to understand and to put them in the context of wine and how to describe it.
Acidity- An important component in all wines, acidity can lend crispness and life to a wine. Acidity levels mark the difference between a wine that is "bright" and refreshing and one that is "soft" or "flabby." Controlling acidity, both in the vineyard and in the winery, is a large part of the winemaker's art.
Appellation- A defined area where grapes are grown. Champagne, in France, is an appellation. California appellations include the Napa Valley and Sonoma County.
Aroma- The scent of a wine. White wines tend to have aromas of pale-colored fruits like citrus, peaches or melons. Red wines tend to have aromas of darker colored fruits like strawberry, cherry or plum. Bouquet generally describes aromas gained through the aging process.
Aromatic- Having a pronounced and specific impact on the olfactory sense. Herbal, floral, or spicy are some descriptors for aromatic wines.
Balance- A harmonious interplay among the many components of a wine, including ACIDITY, TANNINS, TEXTURE, and OAK.
Big- Robust, intense, full-bodied, and high in alcohol. Synonym: FAT.
Body- Refers to the weight of a wine in your mouth. Wines are usually described as light-, medium- or full-bodied. To get an idea of the concept of "weight" think about the difference between skim milk, whole milk and half-and-half. Refers to the richness and viscosity of a wine, tied closely to the amount of alcohol in a wine. For example among reds, Cabernet Sauvignon typically has more body than Pinot Noir. Body affects both the COLOR and the MOUTH FEEL described above.
Botrytis Cinerea- Pronounced boh-TRI-tis sin-EHR-ee-uh, this is a desirable fungus (also called "noble rot") that can attack grapes left on the vine past ripeness. It causes the water to be dehydrated out of a grape. Many late-harvest and dessert wines are affected by botrytis. Botrytisied wines have added extract (those substances that contribute to the character and flavor of a wine) and, consequently, are richer, with a distinctive honey-like taste.
Bouquet- A term that refers to a wine's smell, particularly the AROMAS that wines acquire as they age. Synonym NOSE.
Breeding- A quality of finesse and BALANCE, without heaviness or coarseness. Synonym: ELEGANT.
Brut- A term designating a sparkling wine or Champagne that is bone-DRY to the taste. Brut is dryer than Extra-Dry.
Buttery- Having the taste of butter. Actually, the compound that can give wine a buttery taste is the same one that is found in butter. Wines that have undergone MALOLACTIC FERMENTATION are commonly found to have buttery flavor qualities.
Clean- This is one of the most important characteristics of good wine. Modern technology has made it possible to avoid the dirt and spoilage that used to plague the winemaking process. Well-made wines should always be clean.
Closed- There are times in a wine's maturation process when it seems to retreat into itself. Its aromas close down and flavors become tight and restrained. Usually, in a few months, the wine will open up again. See OPEN.
Coarse- Crude, simple, and lacking finesse. See RUSTIC.
Color- A quality that is sometimes overlooked by novice wine drinkers, a wine's color gives an indication of its BODY, its VARIETAL makeup, and the methods of its production. Ideally, no matter what its hue, a wine should be limpid and clean-looking, with no murkiness.
Complex- Having depth and subtlety of flavor.
Crisp- This refers to fresh, fruity ACIDITY, which is a highly desirable quality, especially for white wines. Synonyms: SNAPPY, TART, and BRISK.
Dry- In wine parlance, "dry" is the opposite of "sweet." A dry wine has little or no residual sugar after fermentation.
Dull- Flat, lifeless, lacking crispness, and ultimately boring.
Elegant- Having complexity and finesse without being aggressive or heavy.
Fat- See BIG.
Finish- The lasting impression of a wine. The way a wine tastes after it has been swallowed; the lingering effects of a wine in the mouth, the AFTERTASTE.
Flight- Two or more wines tasted side by side for the purpose of comparison.
Fruity- Describes a wine with abundant or pronounced fruit flavors, but does NOT indicate sweetness. A wine can be fruity AND dry. The taste of fresh fruits — particularly grapes. This is a characteristic of well-made young wines. New World wines are often characterized as being fruitier than their Old World counterparts, although many European wines are now being made in a fruitier style.
Grassy- An HERBACEOUS flavor that is often characteristic of Sauvignon Blanc. Attractive as part of a whole, but overbearing and negative when too pronounced.
Herbaceous- Another characteristic that is desirable in a small quantity. Subtle herbal flavors are frequently associated with Cabernet Sauvignon and Sauvignon Blanc. Contrast VEGETAL.
Hot- Refers to an excessive level of alcohol.
Lees, Leesy- The lees are the dregs (mainly yeast and grape pulp) that remain on the bottom of the wine's fermentation tank. Aging a wine "on the lees" usually gives it a richer, more complex, "leesy" taste, especially in white wines.
Lift, Lifted- A pronounced and invigorating sensation on the palate.
Long- With flavors lasting a long time in the mouth after the wine has been tasted.
Lush- Having a soft mouth feel, with rounded flavors in BALANCE.
Malolactic Fermentation- A chemical process known as a wine's "secondary fermentation" that takes place after the primary fermentation, generally with the advent of Spring's warmer weather. It can soften a wine's acidity and add flavor complexity which in white wines is often perceived as a buttery richness. This secondary fermentation converts malic acid to lactic acid. Not all wines undergo malolactic fermentation, but those that do acquire this softer, more buttery quality. Also called MALO, for short.
Mouth Feel- The way a wine feels (as opposed to tastes) in the mouth; e.g., thin, oily, sumptuous, or viscous. TEXTURE is a related term.
Mousse- The foam in a sparkling wine. A very fine, tight mousse structure is considered desirable.
New World- Refers to wines produced outside of the traditional wine producing nations of Europe, e.g., the Americas, Australia and New Zealand.
Nose- A shorthand term for the combined effects of a wine's smell in the glass. A large part of any wine's appeal lies in its nose. See also the related but now seldom used term BOUQUET.
Oaky- The flavors of wood, toast, and vanilla, which come from fermentation in good oak barrels. A judicious use of oak can add complexity and polish, but overuse (especially in American and Australian Chardonnays) has been much commented on by wine writers in recent years.
Old World- Refers to wines from the traditional wine producing nations of France, Italy, Spain, Portugal and Germany.
Open- Wines go through various stages during maturation. When a wine is at its most generous, affording easily accessible aromas and flavors, then it is said to be open. See CLOSED.
Oxidized- A spoilage condition caused by excessive exposure to air, oxidation causes a wine to brown and lose its fruitiness and freshness. Deliberate exposure to oxygen is, however, part of the character of some wines — Oloroso Sherries, for example. See RANCIO.
Proprietary- A wine that has been given its own distinctive name, such as Flora Springs Trilogy or Caymus Vineyards Conundrum. Proprietary wines are often blends, which do not legally qualify to be labeled as a single-varietal wine (Chardonnay, Merlot, etc.).
Rancio- A desirable quality similar to oxidization that adds a nutty, earthy complexity. It is brought about in certain fortified wines and brandies by exposure to air or heat.
Raisiny- The dried-grape flavor that appears in wines made from overripe fruit.
Reserve- Means different things in different countries, but most often used by wineries to designate their best quality wines. In Italy and Spain can mean additional time in oak aging.
Residual Sugar- Unfermented sugar that remains in a finished wine.
Rustic- Simple, unassuming, and lacking in finesse or pretension. Rusticity can be charming in certain less expensive wines but is undesirable in expensive bottles.
Silky- Smooth; light in texture and mouth feel.
Snappy- See CRISP.
Soft- Lacking harshness; smoothly textured.
Structure- A very important element of any wine, especially reds. A good Cabernet Sauvignon, for instance, should have a firm backbone of ACIDITY, upon which all of its other characteristics hang. This backbone gives the wine structure and indicates that it will age well. Without structure a wine is flabby, shapeless, lacking in promise, and ultimately flawed.
Tannic, Tannins- Derived from the underside of grape skins and stems of grapes as well as from oak barrels. This substance balances the fruit and sweetness of a wine and gives red wine the ability to age. Characteristic of young red wines, tannin manifests itself as an astringent, puckery feeling in the mouth. In an ideal scenario, the tannins eventually soften and allow the fruit and VARIETAL character of the wine to show through.
Tart- See CRISP.
Terroir- The French concept that the flavor and character of a wine will reflect the soils, climate and situation of its origin. Each individual growing site is said to have its own terroir or character that can be distinguished from another.
Texture- The physical structure of a wine's BODY. Wines can be thin, viscous, grainy, or silky. The MOUTHFEEL of a wine, especially on the finish. In red wines, the texture is determined primarily by tannins and might be described as silky, smooth or rough.
Varietal- A wine made completely or predominantly from one grape VARIETY. Often used erroneously to refer to a grape variety.
Varietal Character- The particular flavor of the grape VARIETY used in making the wine. Definitely a desirable characteristic.
Variety- The specific type of grape used in producing a wine. Cabernet Sauvignon and Pinot Blanc, for example, are grape varieties. If comprising purely or predominately one variety, is called a "varietal" wine. Chardonnay and Cabernet Sauvignon are examples of varieties often bottled as varietals.
Velvety- Soft, thick, and smooth on the palate.
Vegetal- Smelling or tasting of vegetables. This could manifest itself in a number of ways, all of them unattractive. Some of the more common vegetable likenesses that crop up are bell peppers, asparagus, and broccoli. Contrast HERBACEOUS.
Vintage- The year in which the grapes for a wine were harvested.
Volatile Acidity- A vinegary taste brought about by the presence of acetic acid and ethyl acetate. Acceptable in small amounts but very undesirable in large quantities.

WINE AND FOOD PAIRING

The whole purpose for finding good wine and food pairings is simple. Since wine can change the way your food tastes and vice versa, you want to pick a combination that will make the whole dining experience a pleasurable one.
At best, you will find a combination that makes both the wine and the food taste better together than they ever would by themselves (a phenomenon you have to experience for yourself to believe).
At worst, you will find a combination that makes an otherwise great wine or entrée completely unpalatable. You may like garlic toast, and you may like ice cream, but you eat them both at the same time and… I think you get my point.
Before I start mentioning guidelines and pairings I must first express my opinion about rules and wine. Taste is more art than science. Just because something tastes good or bad to you, does not mean that they will taste bad to others.
Take the suggestions for what they are worth, but don’t be afraid to bend the rules to your liking. If it tastes good to you, that’s all that matters. Although, if you’re planning a dinner party, it’s usually best to play it safe and stick with combinations that have proven to be favorable among a wide group of people.

WINE OF THE MONTH CLUBS

Are wine of the month clubs something you or someone you know would enjoy? If so, which one of the many wine clubs would you join?
Ask yourself these questions.
* Do you feel like you're too busy to learn enough about wine to make educated buying decisions? * Do you wish there was an easier way to get introduced to the many varieties of wine available today? * Do you live in an area where it is inconvenient to find a wine shop with a good selection? * Do you like surprises? * Do you need a little push when it comes to trying something new? * Do you enjoy the convenience of home delivery? * Do you feel a little overwhelmed with the huge selections available? * Are you tired of buying wines without a clue of its quality? * Are you looking for a unique gift that can be delivered on a recurring basis? * Are you interested in learning about and trying wines of a specific type or region?
If you answered yes to any of the above questions, then wine of the month clubs are definitely worth considering. The absolute first thing you need to consider when choosing from the many wine clubs available is making sure that the laws in your state allow alcohol to be shipped to your address.