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Cos d’Estournel Le Medoc de Cos 2014 Wine Tasting Video
Meet Wine Enthusiast’s Chief Revenue & Education Officer, Marshall Tilden III, DWS
28/07/2020
by WSET Global
This week we are chatting with Marshall Tilden, Chief Revenue and Education Officer at Wine Enthusiast, to mark the launch of Wine Enthusiast Academy in New York on 1st August. Marshall tells us about setting up Wine Enthusiast Academy and becoming a WSET course provider
It’s a long way from wine publishing and commerce to wine education, talk us through Wine Enthusiast’s strategy…
Wine Enthusiast has been the ultimate source in the US for everything wine for the last four decades. From our reviews and ratings to our colourful and insightful editorial pieces, to our exclusive wine cellars, coolers, glassware, and other wine accessories to our bridal registry for the ultimate wine-centric newlyweds. We have always had such a personal involvement with our audience’s wine lifestyle and education, that offering WSET classes seemed like a perfect partnership and the best way to help educate our ever-curious followers. And with my background in education and wine, everything came together just perfectly.
How is Wine Enthusiast Academy starting its journey as a WSET course provider? What classes will be offered?
Our goal was to start our classes in our Westchester County, NY headquarters in April this year. However, with COVID-19 that obviously will be delayed. So, we quickly switched to online courses and will be offering WSET’s Level 1 Award in Wines starting this August. Once we are all back to some form of normality, we feel offering an online programme as well as classroom teaching will be a perfect combination for our students. We also plan to offer the Level 2 Award in Wines by the end of 2020 in both the online and classroom formats as well.
What type of students are you hoping to attract?
We have so many customers, readers and followers that are thirsty for more wine knowledge. They continually voice their desire for us to help them learn more about the wine world. So, we hope that both the everyday wine lover, as well as wine industry professionals, will come and join in the fun… particularly when it comes to the Level 1 Award in Wines. It is such a great introduction to the world of wine and offers so much useful information for the at-home collector as well as the wine professional. Our main goal is to make this wine education as fun and engaging as it is informative.
What are your ambitions for Wine Enthusiast Academy as a WSET course provider?
To help educate those wine consumers and professionals both in our community and now throughout the US, with our online classes using all the wine knowledge that we at Wine Enthusiast possess. We are so fortunate to have some of the most enlightened wine editors and professionals in the world. To have them contribute to our programme and help educate those who are interested in learning more about the wonderful world of wine makes our academy like no other course provider in the world.
The wonderful part about Wine Enthusiast is our diversity across so many channels in the wine industry. Our enrolled students will be able to take advantage of special promotions through our commerce division and receive benefits and discounts on products and subscriptions, which makes us unique in our offering.
How would you describe your own WSET learning journey?
My WSET experience started with the online Level 3 in Wine and Spirits course… and that was no walk in the park! I had always considered myself fairly knowledgeable about wine, but just a few weeks, in I knew I was going to be learning about wine at a much higher level.
And then there was the Diploma… that programme truly brings about a roller coaster of emotions. Working a full-time job and having two young children at home, I had to take my Diploma online. It took almost three years of early morning studying, late-night tasting and just continual learning of the overall wine business in general. It required focus, persistence, dedication and a continued desire to succeed in order to pass all six units (which I did on the first try for each level). But it has transformed the way I think about tasting and brought my analytical skills to an extremely heightened level. I can no longer take the first sip of any glass of wine and not go through the full Systematic Approach to Tasting grid in my head. And I love to share that information with others who are interested in how that process works.
What is the most exciting aspect of becoming a WSET course provider?
Being able to share the wine experience with others. Wine is a wonderful beverage that brings people together. We celebrate with it; we enjoy meals with it, and it helps lead to meaningful interactions between family and friends. Any way that we can help our audience learn more about wine, and bring them into our Wine Enthusiast family, will only help improve the overall wine culture in our global community.
If you are interested in learning more about wine, spirits or sake, why not take a WSET course online or in the classroom. To find a course provider near you click here.
A Rich and Complex Pinot Grigio from Livio Felluga
The Best Wines for Thanksgiving
We’re approaching holiday season and it’s about time to set the table with the best wines for Thanksgiving. This is one of my favorite days of the year, since we know the day will include a couple of our favorite things… wine and food (and lots of it!) However, sometimes it can be a challenge to figure out what wines will pair best with such a variety of foods served at the turkey table. Don’t worry, I got you covered!
Check out my recent video which highlights t some of the best wines for Thanksgiving, it is sure to steer you in the right direction for the holiday ahead! Of course, the best wines are always the wines that you enjoy most, especially when enjoyed among family and friends.
Chardonnay
A classic white wine to pair next to turkey and mashed potatoes would be Chardonnay, thanks to its rich and full body. Chardonnay is also a great option to pair with a variety of hors d’oeuvres that might be getting passed around before the main event.
Try this Beringer 2020 Chardonnay, Private Reserve, Napa Valley
Pinot Noir
Pinot Noir is a go-to red wine on Thanksgiving Day thanks to its versatility, great fruit and mouth-watering acidity that will hold up to Turkey and all of the trimmings, without overpowering them.
Try this Primrose Trail 2017 Pinot Noir, Grand Reserve, Sonoma Coast
Zinfandel
An American Holiday calls for an all-American grape, Zinfandel. We like red Zinfandel on the Thanksgiving table for a lot of the same reasons we like Pinot Noir. Zinfandel is versatile, offers berry fruit and acidity, and pairs splendidly with cranberry sauce and the variety of sides served.
Try this Buehler 2015 Zinfandel, Napa Valley
Riesling
Riesling is another great high acid, fruit forward wine that will help cut through some of the fattier, and rich foods you’ll be reaching for.
Try this Trefethen 2021 Dry Riesling, Napa Valley
Chateauneuf-Du-Pape
If you want to venture to the Old World, look no further than Chateauneuf-Du-Pape. One of our favorite fall wines and a great red option for the holiday feasts ahead.
Try this Chateau La Nerthe 2019 Chateauneuf-Du-Pape Les Graniers
Champagne
Is it a celebration without a little Bubbly? Not only is Champagne a great wine to kickoff the holiday with passed hors d’oeuvres, but it is a great wine to gift to the host if you’re visiting family or friends for the holiday.
Try this Veuve Clicquot Yellow Label NV Brut (w/ Ice Jacket!)
There’s Nothing Petite About Petit Verdot
BY MARSHALL TILDEN III as featured on Wine Enthusiast
If there is one grape variety that exemplifies the phrase, “Don’t judge a book by its cover,” it is Petit Verdot. This small grape earned its name, which translates to “little green,” due to its tendency to ripen later in the season as compared to its Bordeaux cohorts, such as Cabernet Sauvignon and Merlot. When allowed to fully ripen, this compact yet dynamic grape unveils jammy black fruits, enticing floral aromas and firm tannins along with a deep, dark purple color.
Due to its long, leisurely ripening period, many Châteaux in Bordeaux have replaced Petit Verdot plantings with varieties that ripen to their full potential more expeditiously. However, many New World wine regions are welcoming Petit Verdot into their vineyards to be celebrated as a single-varietal wine, as opposed to a petite percentage of a larger blend.
United States
In the North Fork of Long Island, New York, Pellegrini Vineyards Winemaker Zander Hargrave believes that “the variety works well because it is late to go through veraison.” This later ripening protects it from early weather fluctuations. Further, the smaller berries are able to concentrate sugars in mid to late October, resulting in depth of flavor and more intense color. The wines exude wild fruit flavors and earthy undertones. In Virginia, many wineries are using Petit Verdot in place of Cabernet Sauvignon to satisfy consumers looking for an alternate big, bold style of red wine. These wines carry vibrant acidity along with ripe dark-berry fruit and, in the best examples, firm and gripping tannins.
Australia
Australia’s largest plantings of Petit Verdot can be found in the Riverland region, but it has also found success in the Barossa and Murray valleys as well as Riverina. Its ability to retain acidity in these warmer climates is key, leading to full-bodied wines with a flavor profile similar to Shiraz: intense red berry fruit, black pepper spice and floral notes such as lavender and violet.
Argentina
With more than 1,600 acres of Petit Verdot planted in Argentina, 72% are in the high-altitude, warm continental-climate region of Mendoza. Today, the regions of San Juan, La Rioja, Patagonia and the Calchaquí Valley all have the grape under vine. “Petit Verdot gets fuller with sweeter, gentler tannins than you find where it originally came from,” says Tomás Hughes, winemaker at Finca Decero.
A Recent Bourbon Find
A lot of things happened since Covid hit and the lockdowns and quarantines rolled around. One of the most notable is that just about everyone starting drinking more… and who can blame us?? The everyday stresses intensified and with gyms and bars struggling to survive, the outlets to blow off some steam minimized. Plus, how else were we supposed to cope with virtual education, seriously ?!?
While the increase in wine consumption and sales has been widely publicized, more people are also now sipping on bourbon than ever before. It makes sense… higher alcohol content so you can consume less volume and there are so many delicious options out there that don’t have to break the bank. Plus, a bottle of bourbon lasts a lot longer than the same 750 ML bottle of wine. Think about it… a $50 bottle of wine may get polished off in one sitting, whereas a $50 bottle of bourbon can last weeks to months.
Since bourbon can be produced anywhere in the US (myth debunked: bourbon does not have to come from Kentucky) there are some stellar new offerings coming from producers all over America. And since bourbon is truly an American made product, you can feel good about supporting local businesses while sipping on a tasty adult beverage while winding from a long day. One new producer I just discovered is Penelope and their interesting lineup of various style bourbons.
Quick snapshot, Penelope Bourbon is distilled in Indiana and was created to celebrate the birth of Mike and Kerry Paladini’s child in 2018. Her name? You guessed it… Penelope. To commemorate this occasion, Mike realized he wanted to create a spirit that embodied the daily joy of celebrating life’s pleasures, both big and small. He teamed up with his childhood bud Danny Polise to distill their first batch of straight bourbon whiskey and voila, a new company was born.
Their entry level Four Grain Bourbon (75% Corn, 15% Wheat, 7% Rye, 3% Malted Barley) is anything but ‘entry’. Earning multiple awards, this is an extremely solid bottle of $40-45 whiskey. It’s on the lighter side, but not lacking in balance or flavor. Very classic caramel and vanilla aromas with fresh apple notes, baking spices and a little touch of tangerine citrus on the smooth finish. An easy sipper, but also a great cocktail bourbon with all of those distinct flavors.
They also produce a Barrel Strength version of this Four Grain Bourbon, and man is this one a beast! I think Kara Newman from WE said it best in her 93 Point review of this one… ‘bold, concentrated caramel tone that mingles with a hint of plum skin. A pleasant prickle of sweet spices—cinnamon, cardamom, clove, cayenne—lingers on the finish’. And at a whopping 58% alcohol you probably want to drop a cube, or a splash of water, in the glass before imbibing.
But my favorite from their assortment is the Rose Cask Finish Bourbon. They did a wonderful job integrating the nuances of Rose, such as strawberry fruit and rose petals, while maintaining the distinct bourbon core of apple fruit, toasted vanilla, candied caramel, cinnamon and nutmeg. And even though the Rose wine barrels they use are not from a sweet rose wine, those bright red fruit and floral notes that help add a lovely kiss of sweetness on the pleasing finish.
Is This Wine Any Good? The Five Most Important Structural Components to Know
How do you determine whether a wine is ”good”?
The first rule of thumb is to drink what you like. If you enjoy it, then it must be good!
However, if you want to gauge the technical quality of wine, there are five major structural components to assess. After you examine those levels, you can determine if and how they balance each other and lead to an intense or expressive wine with complexity on the nose, palate and finish.
Here are the five most important structural components of wine and how to understand them in the glass.
Sweetness
Just because a wine is fruity doesn’t mean it’s sweet.
Sweetness indicates the amount of residual sugar in wine. So, when people say they prefer a “dry wine,” it’s not to say they don’t enjoy fruity wines, just wines without any real sugar content.
There’s no direct correlation between sweetness or dryness and quality. Sure, you would be hard-pressed to find a 100-point White Zinfandel on Wine Enthusiast, but there are plenty of 100-point sweet wines, like Port and Tokaji, that are some of the most sought-after wines in the world.
Acidity
You know that mouthwatering feeling you get when you bite into a fresh pineapple or sip freshly squeezed lemonade? That’s acidity, and it’s one of the most important components of wine.
Derived from grape pulp, acidity accounts for less than 1% of the composition of wine. (Water comprises 80–86%, and alcohol typically 11–16%.) Acidity helps to make cool-climate white wines zippy and refreshing and helps rich reds, like Saint-Estèphe in Bordeaux or Rioja Gran Reserva, to age gracefully for decades.
While acidity will tend to be lower in red grapes than white, without medium to high acidity in a wine, it will appear as flabby or flat and it will be nearly impossible for it to exhibit balance or harmony.
Tannin
A great exercise to understand tannin is to peel the skin off a red grape and eat it by itself. That drying feeling in your mouth that sucks your cheeks in is from the tannin.
Extended maceration, in which winemakers press the grapes with their skins intact, is one way to impart tannins to wine. Since most white wines are produced without skin contact, the vast majority has little to no tannins.
However, tannins can also come from oak aging, so you will notice a bit of tannin in those big, buttery Napa Chardonnays and gloriously complex Sauternes.
Tannins are more prevalent in red wines because there is more skin contact with the juice during fermentation and when the juice is pressed, or when liquid is separated from solids. The more contact the juice has with the skins, and possibly stems, the more the tannins can be detected in a wine.
Without a healthy dose of tannins, it’s very difficult for a wine to improve and evolve over time. Conversely, a wine that is oversaturated with tannins, and that doesn’t possess enough fruit or acidity to balance it out, will feel astringent and come across as particularly bitter on the finish.
Alcohol
The cat’s out of the bag: Wine has alcohol, and it’s a critical component of the body and weight of your pour.
Alcohol is a byproduct of the fermentation process. The more sugar in whatever grapes are fermented, the higher the wine’s potential alcohol. Grapes develop sugar as they ripen, which explains why high-alcohol wines can come from generally warmer regions like Barossa in Australia, Priorat in Spain and many regions in California, while cool-climate white wines from Vinho Verde in Portugal or the Loire Valley in France tend to have lower alcohol levels.
Lower or higher levels of alcohol are not surefire signs of quality in wine, though. There must be a minimum level of around 8% alcohol by volume (abv) for even the lightest of white wines. And, for those big, high-alcohol reds that exceed 15% abv, there should be a hefty dose of fruit, ample tannins and at least moderate acidity to keep everything balanced.
Body
Residual sugar, tannin and alcohol work in tandem with fruit concentration to determine the body or weight of a wine. The denser the fruit and higher the alcohol, the heavier and fuller-bodied a wine will feel on the palate.
A great way to judge body is to think about water and milk. A light-bodied wine like a New Zealand Sauvignon Blanc will have a consistency similar to water, whereas a full-bodied wine like an Argentine Malbec will be closer to heavy cream. The collaborative effort of all these structural components leads you to determine whether you’re drinking a light-, medium- or full-bodied wine.
So, What Makes a ‘Good’ Wine?
Once you have made your assessments of all these structural components, you can then determine how they complement one another. Does the acidity balance out potentially high tannins?
Does the alcohol complement the high fruit concentration, leading to a long and pleasing finish? Does the combination of these components then culminate in an intense, expressive and potentially complex wine?
If the answer to all these questions is yes, you probably have a good, or possibly outstanding, wine on your hands.
Published on October 26, 2021
How Long Should I Let My Wine Breathe?
As Featured by Wine Enthusiast
Getty
It’s Friday, the end of a long week. You’ve decided to open a bottle to celebrate. Perhaps it’s an older Bordeaux, or a young, vibrant Austrian Grüner Veltliner. You pour a splash in the glass and give it a sniff. A wave of disappointment crashes down around you as the wine smells like burnt matches and rotten eggs.
Fear not. A little aeration may be all you need.
First, let’s get this out of the way. Not all wine needs to be decanted. Decanting is necessary mostly for younger red wines that need maximum aeration, or for older wines to help remove sediment.
However, just about every wine will improve with some aeration, whether in a decanter or through a quick swirl in the glass. So how much time does a wine need to breathe? And how long should you swirl before your wrist feels like it’s going to fall off? The answer is…it depends.Aerator vs Decanter: Which is Better?
If you have a young, opulent and highly tannic Rhône red, it may need to decant at least an hour to soften tannins and round out any hard edges. This applies to most wines with similar structure and concentration. But, for an easy-drinking New Zealand Sauvignon Blanc, something that is fresh, zippy and full of aromatic citrus fruit, an hour of breathing may dull the qualities that give the wine its character.
However, a few swirls and a bit of time to breathe in the glass will usually help reductive or sulfur-related aromas blow off the wine. Here are a few tips to help decide how long a wine should breathe so each pour will shine.
Even at home, pour a sample before a full glass
Just like a sommelier at a restaurant, pour a small sample to test the nose and palate before you commit to a full glass. Some wines may have some reductive or sulfur notes, which come across most notably as aromas of rubber, burnt matches or rotten eggs. Often, these aromas will dissipate after 10–15 minutes. You may opt for a decanter, but it could be simpler to pour a small glass and swirl away to see if those odors fade.
Young, tannic reds need oxygen to soften tannins
Whether it’s a young Napa Cab, an Argentine Malbec or Aussie Shiraz, these wines typically need a dose of oxygen to smooth out any roughness and soften tannins. Of course, if you enjoy the punch that these wines can pack straight out of the bottle, there’s no need to delay. Allowing them to breathe too long can overly soften their opulent nature.
Still, most young, tannic reds can benefit from some aggressive swirling and 10–20 minutes in the glass. This will help open up big, brooding wines and allow for overpowering oaky notes to fully integrate with the fruit and often high alcohol levels.
Older vintage wines may be ready right out of the bottle
There’s a common misconception that older wines all require several hours of decanting. The truth is, even several minutes in a decanter may overly oxidize an older, delicate wine. It can obliterate the drinking window to just a few short seconds.
Yet, there are longer-aged wines, usually those that started with high levels of tannins, alcohol content and fruit concentration, that will benefit from several minutes in the glass to open completely. These could also potentially benefit from decanting.What are Tannins, Really?
The rule of thumb for older wines is that the lighter and older a wine, the less aeration it will need. When in doubt, pour a small sample into a glass and examine it. Red wines tend to lose color with age, meaning the lighter in color the wine appears, the less aeration it will likely need. An inky, bright ruby, opaque older wine will require more oxygenation. The opposite is true for white wines, which gain color as they age.
White and sparkling wines do not typically need aeration
That’s not to say all whites and sparkling wines can’t benefit from a bit of oxygen. If any reductive notes are detected in a white wine, by all means give it some air and possibly 10–15 minutes in a decanter. The same is true for those rich, deep gold whites that may need a little bit of room to stretch their legs. But the vast majority of these wines come out of the bottle ready to rock.
If you pour a sample and the wine is slightly muted or not as aromatic as expected, add a bit more to your glass and swirl away. The problem will usually solve itself.
Enjoy the process
One of the best parts about tasting wine is to see how it develops from the time it’s opened until the last sip. Nothing is more rewarding than when the final taste from a highly anticipated wine is the best of the bottle. It allows you to fully appreciate the journey that it took to get there. So, while aerating and decanting some wines will certainly help bring them to their ideal drinking window, to taste the natural evolution of the wine after it’s opened is its own great pleasure.Published on June 8, 2021
Five New York Distilleries Bringing Out the Best in Bourbon
As featured at Wine Enthusiast
BY MARSHALL TILDEN III
Taconic Distillery’s Bourbon / Photo by Catherine Frost
New York has become quite the hot spot when it comes to Bourbon production.
Contrary to popular belief, Bourbon does not have to be made in Kentucky. In fact, the spirit can be produced anywhere in the United States as long as the mash to be distilled is at least 51% corn and the spirit is aged in new charred oak barrels.
What started as a few scattered upstart distilleries has transformed into a full-fledged Bourbon movement in the Empire State. You can find Bourbon operations throughout New York that match the quality of many of Kentucky’s historic distilleries.
Here are five of New York’s finest producers. They craft world-class Bourbon and offer enjoyable tasting experiences.
Tuthilltown Spirits
Tuthilltown, the first post-Prohibition distillery in New York, also produced the state’s first Bourbon, dubbed Hudson Baby Bourbon.
Although the distiller recently transformed its labels and brand names, the storied bottling, now dubbed Hudson Whiskey NY Bright Lights, Big Bourbon, is still a quintessential example. It has classic notes of caramel, spice and vanilla that are mild and approachable.
With the Jellystone Lazy River Campgrounds just a mile away, a visit here makes for the perfect day-trip excursion if you need to sip on something with a little kick while spending a weekend camping with the family. Don’t forget to also try its extensive line of rye whiskeys while you’re there.
Black Button Distilling
Black Button Distilling is home to a variety of complex and intriguing spirits. Based in Rochester, 90% of Black Button’s ingredients are grown in New York. And Black Button’s whiskeys are truly expressive of the character of the local corn and wheat.
Its entry-level whiskey, Four Grain Straight Bourbon (60% corn mash), is smooth and delivers a spicy finish. But its Single-Barrel and Double-Barrel Straight Bourbons showcase intense vanilla, oak and caramel notes. They exude balance with long, silky finishes.
If you’re an Irish cream fan, check out the Bespoke Bourbon Cream. Its sweet vanilla notes compliment the creamy texture and flavor.
Hillrock Estate Distillery
This widely accoladed distillery is a legacy of the renowned late master distiller Dave Pickerell.
Hillrock is one of the few “field-to-glass” whiskey producers in the world, meaning the grain for its mash is all estate grown. Hillrock Estate is also the first American distillery since before Prohibition to craft whiskey on site from estate-grown grain.
Kara Newman, the spirits editor at Wine Enthusiast, gave the distillery’s popular Solera-Aged Bourbon a 96-point rating, noting its “peach and vanilla aromas, bold raisin and brown sugar flavors and a gentle exit that just hints at Sherry.”
Like many of the other distilleries, Hillrock Estate is in the Hudson Valley. Visit its early 19th-century restored Georgian house, taste its line of handcrafted spirits and enjoy the stunning landscapes.
Catskill Distilling Company
Nestled directly across from where the original Woodstock music festival took place (now the Bethel Woods Center for the Arts), Catskill Distilling is as innovative with its branding as it’s meticulous about spirit production.
The creative juices are on full display, from its 1960s-themed Peace Vodka to the The One and Only Buckwheat.
Most notable is its The Most Righteous Bourbon… and most righteous it is! It earned a 93-point score from Wine Enthusiast, where it’s “bold caramel and toffee aromas” proceeded a “long, mouthwatering finish.”
Taconic Distillery
Taconic, founded in 2013, is a relative newcomer to the state’s Bourbon game.
Its pet foxhound Copper (named after the color of their bourbon) graces each and every bottle. Located in scenic Hudson Valley, Taconic’s line of whiskeys now makes waves on a national scale.
The Dutchess Private Reserve Bourbon is an easy sipper that offers gentle notes of honey and vanilla. However, their Barrel Strength Bourbon is significantly bolder and deeper at 57.5% alcohol by volume (abv), so you might want to sit down with this body-warming selection.
Taconic’s farmhouse tasting room is located nearby to both Millbrook and Clinton Vineyards, two winery staples in the Hudson Valley. There are few better ways to spend a day than to sip on whiskey and wine amid the area’s abundant natural beauty.
Marshall Tilden III, DWS, CSW 