Tag Archives: Wine Style

Can You Identify Wines Matching Your Taste? Part 1 – Wine Without Food

2011-07-06-wine

Wine online has become such a gimmicky topic. Today, we have wine questionnaires that profess to tell us which wine we will prefer. If we like strong coffee, or bitter dark chocolate, we will enjoy this wine, or that… such bull. Many trained wine professionals choose to define wine styles by defining categories of wine. I will try something similar, but approach it from the opposite viewpoint: by categorizing wine enthusiast preferences. This two part series will break the issue apart into primary categories: those who enjoy wine by itself and those who prefer wine with food. This will be my opportunity to share a few observations with you from my experience.

With Food, or Not?

The first question your server in a restaurant should always ask is: “Will you be enjoying a beverage before, after, or with your meal tonight?” Next, “Beer, wine, cocktail?” For those answering wine with your meal, the final question should be: “to assist you with a wine selection, which dish(es) are you considering?” These questions are at the core of what a properly trained fine dining waiter/waitress does: pair food and wine… but not everyone in the U.S. drinks wine with food. So, unlike most Old World restaurants/bars, a U.S. wine service attendant has to think differently and broaden their mind to include clients that drink wine before, or after a meal, or those who drink wine like many beer drinkers: “I just want to go out today/tonight, hang-out and have a few.”

Which Type of Drinker are YOU?

Wine produced in Europe in traditional Old World styles is specifically made to taste its best when paired with food. Although, there are many European wines made to drink without food today, all the traditional labels are meant to be food friendly. Keep this in mind, when you are searching out a new wine to try. How do you determine if your palate is geared to wine with food? If you are a “Foodie” that can appreciate nuanced, or bold vs. subtle flavors, or velvetty vs. silky textures, or enjoy sweet & salty together, or appreciate how acidity breaks through richness… if you are not drinking wine with food, you should give it a try. If you enjoy wine on its own, it is likely you experience alcoholic beverages differently than “Foodie” types. I believe there are two categories here. Those who: enjoy how wine (or alcoholic beverages) makes them feel, or those that focus on how it tastes.

All About the Wine Experience?

The focus on experiencing wine without food puts you in the “feel” category. When you prefer to enjoy a conversation over a glass of wine, relax with or without friends taking in atmosphere and enjoying social pursuits, you are unlikely to be a wine drinker overly concerned about structure in wine, or looking for complex/subtle flavors. In fact, many I have run into with this preference, find these types of wines annoying. This isn’t wrong, bad, or unsophisticated, it is just who you are – embrace it. It is probably the largest category of wine drinker in the U.S. It is OK to be all about finding good atmosphere and drinking straight-forward, easy-drinking wines. So, how do you find these wines and stay away from the others? Wine critics are unlikely to review lower-cost, simple wines. This is a serious missing piece in wine culture: professionals typically don’t review this category of wine. In my opinion, this is a contributor to many wine drinkers being turned-off by the supposed high-brow attitudes in the biz. Here are some mandatory descriptors for wines like this, if you can find a review:  low to medium acidity, little or no tannins and fruit-forward (fruity taste first).

All About the Taste?

A little more “complex” may be good for you. This kind of consumer should put a little effort into exploration, attend wine tastings and decide whether you enjoy the common categories of these flavors: earthy (dirt, bramble), mineral (crushed rock), funk (forest floor/manure), kerosene (petrol), herbal/spice (mint, pepper/cinnamon), vegetal (tobacco, tomato) and floral (violets, honeysuckle). For this category of drinker, the next two elements are most critical: residual sugar (sweetness) and high/low alcohol. The usual easy-drinking wine has at least some residual sugar and an average alcohol content in these ranges: reds 13-15%, whites 12-14%. These characteristics contribute to the description you may want to learn that ensures the wine will taste “good” to you. For example, this request to an attendant: “I prefer low acid, low tannin, fruit-forward wines that have some residual sugar and are easy-drinking.”

Suggested Wines

This category of consumer will likely enjoy these easy-to-find U.S. origin wines. Examples: Ravenswood Lodi Old Vine & Peachy Canyon Westside Zinfandels, Apothic Red (sweet & buttery – if you like that), Meiomi Pinot Noir (rich style vs. other PN), Andrew Murray Tous Les Jours Syrah, Robert Hall Cuvee de Robles, Sonoma-Cutrer Sonoma Coast, Twisted & Chateau Souverain Chardonnays, Handley Anderson Valley Gewurtztraminer or Chateau Ste. Michelle Riesling (for a little adventure) .

This is probably the best website on the net to find this type of wine reviewed: https://www.reversewinesnob.com/ . Enjoy!

Next up:

Part 2 – Wine with Food

Leave a comment

Filed under Wine Education, Wine Tasting

Breaking Down Winemaking Styles

During a recent trip to Napa-Sonoma, California, I had the opportunity to interview several winemakers and talk with tasting room managers in the premium wine segment.  The discussion produced a large amount of material, but a few ideas stood out. One question continued to run over and over in my mind:  does a winery begin with some sort of vision for the final product?  If so, how does it come to be…

Is Wine Style Part of the Business Plan?

 

**INSERT Dilbert cartoon HERE** ©Scott Adams

 

Folks, I am not able to include this Dilbert cartoon, but you simply must click on this Link and check it out.  Funny stuff and right on point for this commentary.  This cartoon was excerpted from: Washington Business Journal, “Is your vision statement for real?”, Mar 17, 2011, Link Here.  Good read!  Unfortunately, even non-profit commentary use must still respect creative property!

 

The Vision

In the over $25/btl retail segment, I would say the wine itself easily contributes 2/3 (or more) to the brand identity.  Can you develop a brand, without developing a vision for the product?  I find this kind of discussion fascinating…

Is it important for employees and customers to understand that vision?

Should a Winery Have a “Wine Style”?

Every winery has a story to tell that differentiates them from the thousands of other producers in the marketplace.  That story is the cornerstone of each label.  So, what does this have to do with winemaking? Everything!  The questions posed in these interviews uncovered a glimpse into that underlying vision and ultimately how they wish their wines to be perceived by both their own organization and the consumer.

Why would an owner choose the difficult premium wine segment of the market in the first place?  There must be a calling, or a passion driving that decision?  Framing that story in a way that can capture a wine enthusiast’s imagination… is a message worth crafting.  So, where could wine style fit into this picture?  In this price category, more than any fancy, gimicky label design, or strategic marketing plan, the wine itself defines the brand.  If this thinking is sound, then the style of wine produced IS the winery’s identity.  Following this logic, finding a way to bring the story behind making the wine directly to the consumer is absolutely critical to building the brand.  If you look at wineries in this way, what stories do they have in common?  After interviewing enough winemakers / owners, you start to see commonalities.  In my opinion, the choice of wine style seems to manifest in one of three different ways:

1.  Begin With the Quality of the Fruit  –  Wine should express the character of the fruit and Terroir

  • This is the winemaker as viticulturist view.  Requires an emphasis on the wine growing.  With a complementary view of nurturing the vines to produce supreme quality fruit.  This is best implemented in an estate winery situation.

Impact on the Wine – Tends to add complexity and layering of flavors.  These wines often have a more defined mid-palate. This style is frequently made to be fruit-forward and emphasizes clarity and freshness.  This approach will usually drive good structure, but may not emphasize balance and often has a varietally correct flavor profile.  This style is typified by the winemaker as farmer – often with formal training in biology, botany, or agriculture and the winemaker leans heavily on learning his trade through internships and experience.

2.  Begin With Analyzing the Fruit  –  Better wine through better chemistry

  • This is the winemaker as technologist view.  Monitor and measure everything.  Wine is a mixture of chemical components and the optimum desired profile can be identified and reproduced.

Impact on the Wine – Brings more consistent quality.  These wines tend to focus on correct ratios.  There is rarely a desired component missing, but the product can often lack finesse.  Tannins, acidity, alcohol, phenolic development all carefully measured to arrive at the optimal formula generally accepted by the industry.  This style is typified by the winemaker with a UC Davis MS in Enology, who has taken the technological training completely to heart.

3.  Begin at the End  –  Start with a clear vision for the final product

  • This is the winemaker as artist view.  Where the winemaker is the star and bringer of quality.  This demands a winemaker as leader, who can leverage a history of experience, knowledge and technique to drive the wine to match his vision.

Impact on the Wine – These wines tend to be either elegant and composed, or knock your socks off with a focused over-the-top approach.  Focusing on the elegant approach…  Whether, or not the fruit is up to muster, these winemakers find a way to make the wine balanced and have great mouth-feel.  These most often are classically styled wines, with good structure, acidity, tannins and texture.  Flavors and aromas are less of an emphasis.  This style is typified by the winemaker as the leader and star – having a decade, or two of experience, always knowing the right decision to make, regardless of vintage variation.

Most wineries mix some combination of these ideas, but one of these philosophies typically shines through.

Does One Style Produce Better Wine?

The answer is most definitely no, but the wines within each style category do tend to have similar characteristics.  I enjoy wines in my cellar from producers that fall into all three categories, depending on my mood.

As a consumer, does identifying the story behind your favorite winery matter?

This time the answer is most definitely yes.  If you are like myself and many of the wine enthusiasts I know, we enjoy quality wines, but like to vary flavors and styles.  You may recognize these different styles in your favorite wines.

I have always found this to be sound advice:  “The key to finding new wines you are likely to enjoy, is to track the winemakers and vineyards.”  Pay attention to this information for your favorite wines and it will help you find other labels worth trying.  Connecting to the story behind your favorite winemakers and favorite vineyards can make your wine appreciation much richer.

5 Comments

Filed under Wine Education, Wine Industry, Wine Tasting, Winemaker Interview