maven&meddler

Despite the fact that I’ve had wine tasting classes and travelled the wine trails of Europe, you’d have to make a life of wine to know ‘what from what’ at the local wine store. I don’t know about you, but I’m always looking for help.

The best part of the following list is the extra ‘tips’ that, in my experience, are very true.

At my house, I’ve poured wines and had folks really learn to open up the wine by swirling it in the glass, aerate it and then learn to actually taste a wine as it evolves with the food. They’ll think I’m just trying to be snotty at first, but then as we progress they begin to ‘get it’ … if they have a somewhat refined, educated palate. And, here’s my point, we all have the ability to ‘taste’ on a higher level, but must be practiced to achieve that. If that doesn’t interest you, don’t fake it. But if you are curious about it all, then take the time to put your assumptions aside and learn with an open mind.

The following cheat sheet is from Eat This, Not That :

Flavor Intensity: 1.5
119 calories
3 g carbohydrates

New World (recent producers): New Zealand
Old World (original sources): Loire, France

EXTRA TIP: WHAT YOU NEED TO KNOW ABOUT WINE RATINGS
They’re not gospel, and they’re biased. Tasters evaluate wines based on such factors as color, aroma, flavor, finish, and overall quality. For fair, sharp, and conservative ratings, turn to Stephen Tanzer. His tasting notes are some of the most insightful and interesting in the world. If you prefer wines like Chambolle Musigny and Puligny Montrachet from Burgundy, Allen Meadows is your go-to guy. And Robert Parker, a famous critic, is incredibly consistent. He favors luscious wines, such as Bordeaux, Rhone, and California varieties.

Flavor Intensity: 2.0
122 calories
3 g carbohydrates

New World: Oregon
Old World: Italy

EXTRA TIP: DON’T Buy the label
There’s a saying in the wine industry: “Put critters on the label, sell cases.” Labels are designed by marketing companies who know how to trick you into buying juice that doesn’t pack the thunder. Playful labels and cartoons are major warning signs. Be wary of red or yellow lables, which are designed to stand out.

Flavor Intensity: 2.5
118 calories
6 g carbohydrates

New World: Australia
Old World: Germany

EXTRA TIP: Double-Check the Ratings Card
Often, wine shops post ratings for the wrong year. How much can the quality of wine vary from year to year? A ton. Most 2000 California cabernets are just average wines, for example, but the 2001 vintage is exceptional.

Flavor Intensity: 5.0
120 calories
4 g carbohydrates

New World: California
Old World: Burgundy

EXTRA TIP: Don’t Choose From a Display Near the Counter
Chances are, they’re trying to unload wines that didn’t sell as well as expected or are aging quickly. Either way, these won’t be among the best bottles in the store.

Flavor Intensity: 5.5
121 calories
3 g carbohydrates

New World: Central Otago, New Zealand
Old World: Burgundy

EXTRA TIP: How to Order in a Restaurant
When handed a wine menu that’s in Italian - or may as well be - don’t try to fake it. Mention a wine you like an dask the waiter to recommend a bottle. When he pours you a glass, it’s not to see if you like it. It’s to see if the wine is flawed. You’ll know just by smelling it. If it’s “corked,” it’ll smell like cardboard or wet paper. Just smell it and get on with your dinner.

Flavor Intensity: 6.5
122 calories
4 g carbohydrates

New World: Argentina
Old World: Pomerol, France

EXTRA TIP: Pick Up Four New Wines for Every One of Your Old Favorites
This is the key to expanding your palate - and be sure to keep good notes.

Flavor Intensity: 7.5
129 calories
4 g carbohydrates

New World: California
Old World: Italy

EXTRA TIP: Build a Wine Cellar
If you’re into wine even a little bit, you’ve probably thought about cellaring. With proper stoarge, the tannic acid in a wine will dissipate, and the fruit will emerge. Here’s all you need to do:
1. Find a spot where temperatures stay between 55 and 58 degrees Fahrenheit - which is best for longer life - or use a cooler.
2. Lay the bottle flat so the cork stays moist. If the cork dries up, it’ll contract, let oxygen in, and ruin the wine.
3. Wait.

Flavor Intensity: 8.5
122 calories
4 g carbohydrates

New World: Australia; California
Old World: Rhône, France

EXTRA TIP: Learn to Serve
Serve both red and white at room temperature. A chill can mask a wine’s flaws and stregthen the astringent taste of the tannins. At room temperature, the wine’s unique flavors - fruit, oak, whatever - are more obvious.

Flavor Intensity: 9.0
127 calories
4 g carbohydrates

New World: California
Old World: Bordeaux

EXTRA TIP: Learn to Taste
First, give it a sniff, which primes your palate. Take a sip and let the wine hit every part of your mouth. You’ll taste several flavors at once. The wine will evolve as you eat, as certain foods bring out different flavors.

When you really just don’t know what to do, then take my son-in-law to be’s advice: Champagne.