Wine Serving Temps and Tips

Not sure if you are serving your wine at the right temperature or how to get it to the perfect serving temp? Confused on what stemware to use? Check out the Wine Enthusiast piece below (by WWG) that has all the info you need to ensure that the lovely juice you are pouring at your holiday party is being enjoyed to its full potential.

Your Cheat Sheet to Serving Wine

 

How to serve wine

5 Simple Rules of BYO

With more and more consumers reluctant to pay the high markups that are inherent to many wine lists, BYO has become more prevalent than ever. Restaurants tend to mark up wines anywhere from 2-4 times the retail price that you will find at your local wine shop, not to mention the mark up from their cost. While the convenience and selection is well worth the price to some, others prefer to select from their own collection then the restaurant’s wine cellar. Below are 5 simple rules to help determine the appropriate scenario to bring your own bottle and some guidelines for restaurant etiquette if you choose to do so.

  • Free is for me! – If there is no corkage fee, than there is no reason NOT to bring your own bottle. Even if restaurants charge a nominal (under $10) corkage fee it still makes all the sense in the world. You could choose to bring a moderately priced bottle and it will still be a lot less at your local wine shop then at the restaurant.
  • Big names = Big Corkage Fees – If you are going to a top tier steakhouse or a popular French bistro, you are probably looking at a corkage fee of $35-75. For these eateries you’re probably better off sticking with their wine list.
  • Make it worthwhile – You certainly could bring an inexpensive bottle, but that would defeat the purpose. Mark ups are typically higher on the reserve selection wines, especially from older vintages, so the better bottle you bring the more you are saving.
  • Tip on the service – The server should provide the same service on the bottle of wine whether it is purchased from the restaurant or not, so be sure to include something in the tip for that bottle. A good rule of thumb is to multiply the retail cost of the wine times 2 or 3 and add that to the total bill before calculating the tip.
  • Buy an additional bottle from the wine list – If you’re dining with a large group, doing this shows you appreciate their hospitality and would like to thank them for it…that is of course if you are enjoying the meal and the experience!

 

Cheers!

A Joseph Drouhin Wine Dinner Hosted by GlenArbor GC

Wine pairing dinners are popping up all over the culinary world these days. No longer are they limited to high end restaurants or wineries. You can find these carefully curated menus matched alongside their perfect wine counterparts at such venues as local pubs, car dealerships, real estate openings, corporate functions and most recently country club dining rooms.

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I attended such a dinner at the scenic GlenArbor Golf Club in Bedford Hills which featured the wines of Joseph Drouhin. With club members expressing an interest in overall wine exposure and education, ownership brought a Certified Sommelier on board to help quench that thirst. Fernando Silva, a Master Somm in training, has overhauled the club’s entire wine list and worked diligently to put together this event showcasing the 2011 vintage of selected Drouhin wines as well as the culinary creations of GlenArbor’s kitchen.

In keeping with a Burgundy themed evening, the Chef prepared a menu highlighting a few traditional French dishes including a celeriac risotto with marrow accent, a local striped bass dish and crepinettes of guinea hen alongside a guinea hen roulade. While there was some confusion regarding which wines were to be paired with which dishes for the first couple of courses, it did not seem to bother the members who appeared more than content with the wines in their glasses as well as the quality of dishes being served.

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The white wine selections for the evening were the Puligny-Montrachet, Meursault and the very impressive Batard-Montrachet Grand Cru all from the 2011 vintage. The Batard was quite a treat, as there is not much wine to come out of this small Grand Cru vineyard. Layered and complex with notes of honey, lemon, and tropical fruits playing beautifully off the buttered toast, smoky oak and nutty backbone. It possesses amazing structure and length as well. While tasting through these whites, Laurent Drouhin (a Westchester resident) expressed his passion for not only his wines but for the region in general. His motto was “If you can’t come to Burgundy, Burgundy comes to you” when tasting his Drouhin wines.

The reds were up next and they were all served alongside the duo of guinea hen main course. Choosing to serve three wines with basically one dish was a little unorthodox, but in this relaxed environment where everyone knows and seems to enjoy one another’s company, it was not an issue. The Gevrey-Chambertin was showing nicely already with forward cherry and fresh strawberry fruit laced with hints of peppery spice and vanilla. The famed Clos des Mouches wine started a bit musty and gamey. However with some time the dark berry fruit, classic minerality and licorice nuances came about giving it a good amount of charm while displaying that classic Burgundy terroir.

But the wine of the night was easily the 2011 Echezaux. It took about 2 hours to finally show its true colors, but when it did it was truly stunning. Offering aromas of dried red cherry and berry, plum and raspberry with intensely fragrant notes of rose petals and sage. It maintained elegance and balance that only a well made Echezaux can, and is clearly a wine for the cellar as it will age over the next decade or more.

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On top of the quality wines being served, what the members seemed to enjoy most was the explanations and descriptions of the wines given by Laurent. He provided insight into the vineyards, the winemaking process and his family history giving those in attendance a glimpse into the Drouhin way of life. Since Laurent is not only a Westchesterite, but a golfer as of a few years ago (and apparently he has been bitten by the bug pretty seriously), everyone seemed to relate to one another on some level and enjoyed the vibe of the evening.

Golf and wine are a perfect pairing of passions for many, so why not indulge in both all in the same day?! However it’s not as easy as it may seem to pull off.  The club needs a kitchen staff that has the skill to execute a serious dinner service and put together an appropriate menu. Some high quality juice needs to be served, preferably with a host that can entertain and educate the members throughout the course of the evening. But the most important factor is the desire of the members to act on their passion and create an environment where wine becomes a priority within the workings of the club. If that all adds up, you have a pretty special scenario that can lead to some wonderful culinary experiences.

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What’s With The Swirl?

There are few things more elegant and mesmerizing than watching wine endlessly twirl within the bowl of a crystal glass. Those who do it well can almost create designs with their swirl, changing direction and speed at will. For some, it can be so addictive that it becomes like second nature and the swirling never stops. I know I am certainly guilty of that on many occasions.

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Beyond its visual appeal there is an actual purpose to this entertaining, mildly annoying, ritual. Wine needs to breathe… and the bottom line is the more air you can get to the wine as quickly as possible, the faster all those hidden nuances and complexities will show themselves. For the same reason most wines will benefit from being decanted, swirling the wine allows the most surface area to come in contact with oxygen thereby allowing the wine to breath and open up.

Certain glass makers, like Riedel, take it even one step further. They leave tiny traces of lead in their glass (hence the name lead crystal) to improve this process. People ask me all the time… isn’t that dangerous? From all the studies that have been done the amount is so miniscule it is completely harmless. But it gives a hint of texture to the inside of the bowl. So that while you are swirling, the small non-visible bumps in the glass can help aeration of the wine as you twirl and swirl your favorite juice.

Once you get good, you can swirl your decanters or even 2-3 glasses at a time! But if you are about to enjoy a really young, tannic wine or an older vintage Bordeaux that needs to open up, then swirl away! It may take some practice but once you get the hang of it you may never stop.
Cheers!

Think While You Drink!

I know that may sound like an oxymoron to some, so allow me to elaborate. My colleague and I curate and teach a wine education and tasting program for our internal staff . It’s meant to provide not only a basic overall knowledge of wine, but to learn how to taste and utilize all of your senses. Granted, we start the class at 5:15 so there are some that are just looking for a drink after a long day of work. But as I was reminding everyone that we are “tasting” not drinking, I inadvertently came up with a catch phrase that I like to iterate as much as possible during these classes… that everyone should be “thinking while your drinking”.

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That doesn’t mean you should be figuring out your dinner plans or performing high level mathematics while sipping on some lovely juice. It means that you should be examining the wine to some extent in terms of its aromas, flavors, mouth feel, texture, finish, length, possible food pairings and most importantly…if you are enjoying it and why or why not. It is easy to predetermine whether you think you will enjoy a wine based on the grape, region or even price. But we try and present  classic examples of each grape variety produced in different regions to really determine its characteristics and how it can vary from region to region and why that may be. So by actually experiencing various wines from all over the world, everyone is beginning to figure out their own palate without being influenced by stereotypes or predisposed opinions.

For example, this week we took on Riesling…a very polarizing grape as most people either love it or hate it. Regardless, there is a general connotation out there that Riesling is sweet. Guess what, not so much! Of course there are many sweet Rieslings and some are even meant to be dessert wines. But they can also be made in a dry, crisp style and have very little residual sugar. In German wines you will often see Kabinett or Trocken on the label, which will note that it is in fact a dry Riesling. It was great to see some people come into the class “knowing” they didn’t like Riesling, but by the end of the class enjoying some of the selections that they weren’t aware even existed.

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So by thinking while you’re drinking, you start to take into account all the different characteristics that make a wine what it is. How intense the aromas are on the nose, what kind of fruit aromas and flavors are present, how much oak was used and what kind, how acidic or tannic a wine is, what kind of food would make an enjoyable pairing and of course if you find a particular wine pleasing. After all a wine can be well made, expensive and have a 95+ rating…but if it doesn’t itch you where your scratchin’ than all of that don’t mean a thing.

Cheers!

My Take on the Coravin Situation

Recently the makers of Coravin put out a press release regarding a handful of bottles that ruptured while their product was being used. Coravin is a device that allows a needle to penetrate through the cork, displacing the air with argon while pouring out a glass of wine, and when the needle is pulled out the cork reseals itself like nothing ever happened. Quite a visionary concept that was all the rage until this bottle breakage issue arose.

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Having tested the Coravin many times here’s my 2 cents. It is an amazing product but doesn’t quite do all that Coravin claims. Their stance is that you can use this and put bottles back in your cellar for months on months without affecting the integrity. I have gone back into bottles after months and while the wine was still ok, it was not all that it should have been. Regardless, it does allow wine consumers to tap into bottles and see how they are aging and allows a restaurant to serve just about any bottle by the glass. So that alone makes this an outstanding serve and preserve device.

So now there are reports of a handful (under 10) bottles breaking after being tapped into by the Coravin, a miniscule percentage compared to amount of bottles that have been “Coravined”. So how can that happen? In one word…pressure. The way the argon is introduced into the bottle is with pressure. So if there is too much pressure in a bottle, and the bottle itself is made of thinner glass and doesn’t have the punt at the bottom guess what can happen?  You got it… crack!!!

But think about Champagne. Those bottles have pressure as well from the secondary fermentation which is what forces the cork out of those bottles. However Champagne is bottled in a much thicker glass so it can handle the pressure appropriately. Most quality wines that you would use a Coravin on also are made of thick glass and I’m sure have not been the culprits in this breakage issue that is all the buzz in the wine community.

My take on this situation is that some wine nuts out there are going Coravin crazy! They are using it on inexpensive bottles of wine when there is maybe only a glass of wine left or so in the bottle. So if you take a thin glass bottle with very little liquid and fill it up with gas, in turn over pressurizing the bottle, of course that bottle will break. I am not saying this is not an issue and yes, Coravin should have tested every facet of the product to avoid this from happening. But if you have one I wouldn’t be too concerned over this ordeal. Just make sure you are using it properly as well as on bottles that can withstand a little bit of pressure. Chances are if you spent $300 on this product you are not bothering using it on very inexpensive wine regardless, so Coravin away!