Everything you wanted to know about wine
Everybody’s a wine tasting rookie at some point in their lives.
With all the great wines Lodi has to offer, however, it’s worth the time to take a few minutes and learn the basics so the tasting experience can be fully appreciated. Here’s a few tips to get you on your way.
Q: Why are red wines red and white wines white?
A: Typically, white wines come from white grapes and red wines come from black grapes. The difference between the two wine types goes beyond the grapes used, however.
Red wines take their color from the grape’s skin, which is left on the fruit during the crush and fermentation process. The deep purple grape skins seep into and color the juice, and provide the tannins that add texture and body to the wine.
The grape skins are removed before the crush while making white wines. The absence of tannins makes a lighter, less complex wine.
Some white wines are made by removing the skins from black grapes. A good example is White Zinfandel, which gets its light pink hue because it uses the black Zinfandel grape.
Q: Why swirl wine in a glass when tasting?
A: Swirling wine against the sides of the glass allows the wine to breathe, which brings out a stronger aroma. Using all senses — eyes for color, nose for smell and of course the tastebuds — allows for a more complete tasting experience.
Q: How long after the harvest is the wine ready to drink?
A: That depends on the wine. According to Mark Chandler, executive director of the Lodi-Woodbridge Winegrape Commission, wines can take as little as two months and as long as five years before they’re ready for consumption.
White Zinfandel harvested in August can sometimes be bottled in October, since the wine requires a fresh, young flavor. Most red wines are aged about 18 months before bottling, though some can spend up to three years in a barrel and two more in the bottle before being opened.
Q: How many bottles of wine can be taken from a vine?
A: It’s impossible to say for sure, given the different varieties and winemaking philosophies out there. It’s somewhere in the ballpark of three bottles per vine, or approximately 400 grapes a bottle, Chandler said.
Q: Why age wine in wood barrels?
A: Wood is porous, and allows oxygen to seep into the wine while it ferments. The oxygen softens the wine, giving it a smoother texture.
Q: Aren’t all older wines better?
A: Not necessarily, Chandler said. Many wines are made to be drunk right away, and would not be well served by sitting in a cellar collecting dust.
If a wine collector is going to save a bottle, he should keep it away from direct light, in an area with a constant temperature that is protected from vibration. “Putting it on top of your refrigerator is not a good idea,” Chandler said.
Q: What’s up with that wine label?
A: Labels attract attention, sell the product, answer questions and comply with the law — all on around 12 square inches of paper. They typically include the winery’s or brand’s name, the grape variety, the appellation or region in which the grapes are grown, the year or vintage during which the grapes were grown and the wine’s alcohol content.