The Grapevine

Champagne Basics

Fri, 02 Dec 2011 16:18:00 GMT

Is Champagne a true wine?

Yes, Champagne and other sparkling wines are truly a category of wine and it is typically derived from a blend of grapes such as Chardonnay, Pinot Noir or Pinot Meunier.

What's the difference between Champagne and Sparkling Wine?

The Champagne we know and love comes exclusively from the Champagne region of France, and claims the honor of being the most famous of the sparkling wines. Technically, it is the only sparkling wine that may be referred to as "Champagne." Bubbly from all other regions in the world is simply referred to as "sparkling wine." Italy, Spain, Australia, New Zealand and the U.S. give France a run for the money by producing some fantastic sparkling wines and they are often less expensive.

What are typical Aromas and Flavors found in Sparkling Wine and Champagne?

Aroma – can be reminiscent of fresh applesauce, spiced apple, ripe pear and “fresh baked bread” smells, compliments of the yeast that's added during the second fermentation.

Flavor – apple, pear, citrus, strawberry, cream and vanilla (typically on the finish), yeast and nutty flavors are all common denominators in sparkling wines and Champagnes. However, if there is more ripe tree fruit on the palate, then it is likely one of the New World sparkling wines. The more subtle, creamy, yeast and nut-like flavors are more common in Old World Champagne.

Where do the Bubbles Come from in Sparkling Wines?

The bubbles of sparkling wines are formed during a second fermentation process. For the second fermentation, the winemaker takes still wine and adds a few grams of sugar and a few grams of yeast. This yeast and sugar convert to carbon dioxide (bubbles) and, of course, alcohol. This conversion makes for millions of bubbles trapped in a very small space, sending the pressure soaring to about 80 psi in the typical bottle of sparkling wine. This second fermentation typically occurs in the actual bottle, but can also take place in the fermentation tank. It's up to the winemaker's preferred method.

How are Sparkling Wines Classified?

Sparkling wines and Champagnes are categorized as Extra Brut, Brut (pronounced "broot"), Extra dry, Sec and Demi-sec, depending on their sugar levels. These classifications can be somewhat confusing, but keep in mind that in wine terms, "dry" is the opposite of "sweet."

Extra Brut – "extra" dry
Brut – dry (most popular style and very food-friendly)
Extra dry – middle of the road dry, not as dry as Brut (Great as an aperitif)
Demi-sec – pretty sweet (pair with fruit and dessert)

Champagne and sparkling wines are also categorized as "vintage" or "non-vintage" (NV on the label), meaning they either come from a single year or are a blend of several different years. The "vintage" Champagnes are typically pricier, as the non-vintage Champagne and sparkling wines make up the majority of the market.

Sav-Mor’s Pilgrim Picks

Fri, 04 Nov 2011 18:44:00 GMT

The Sparklers: The fine bubbly bite of a great sparkling wine makes any event more lively and special. Serve a flute or two as a starter as guests are arriving -- or at the table; they're wonderful companions for food. If you're serving a sparkling wine with dinner, be sure it is labeled brut (which means it is dry) and not a sweet sparkling wine such as Italy's Asti Spumante.

The Whites: Though the standby white wine for many is Chardonnay, generally, the oakiness and intensity of most Chardonnays is not ideal for the Thanksgiving feast. Consider instead white wines that are refreshing, tangy and fruity, such as:

Viognier: Floral and fruity, with essences of peach, apricot and pear. Low acidity.
Chenin Blanc: Spicy and slightly sweet with high acidity.
Sauvignon Blanc: Light and crisp, with grassy or herbaceous flavors. Higher acidity.
Riesling: Can be dry or sweet; spicy, fruity flavor with touches of peaches or apricots and a floral fragrance.
Gewurztraminer: Can be dry or sweet. The German word gewurtz means "spiced." These wines are highly aromatic with floral touches and spice notes such as cloves or nutmeg.

The Reds: Yes, you can serve red wine with turkey breast. You may not want to serve Cabernet because it is generally too tart and high in tannins to match well with turkey, but you can serve a lighter red. In fact, it is a red wine that has long been the classic choice for Thanksgiving because its light berry brightness contrasts well with the heartiness of the traditional menu. But red wine doesn't stop there.

Pinot Noir: Younger wines are fruity with essence of plums, strawberries, cherries, and raspberries. Older wines have a smoky edge to them.
Syrah: Strong spice and black pepper qualities. Older syrahs are fruitier, with some smokiness. Also called Shiraz if it comes from Australia.
Zinfandel: Lots of intense, plummy, jammy flavors with spicy or peppery notes.
Beaujolais: Light and dry with fresh, fruity flavors. Choose more recent vintages and serve it slightly chilled.

Rose: Crisp and light, this lovely pink wine (drier than White Zinfandel) might be just the thing to serve with a hearty meal. Serve it chilled.

With Dessert:

Muscat: Can be white, light and slightly sweet or dark and quite sweet. Perfumy and musky, with essence of oranges. Serve chilled.
Port: Sweet, fairly heavy fortified wine. Younger ports are fruitier. Older ports are less sweet, tawny in color, and have a nuttier flavor from longer aging in wood.
Sauternes: Be sure there's a final "s" on the bottle of Sauternes you buy. "Sauterne" is a generic name for cheap, dry to semi-sweet wines made from a blend of only fair-to-middling grapes. Real Sauternes comes from France and is delightfully sweet, with notes of vanilla, pineapple and peach.
Riesling or Gewurztraminer: Reprise either of these -- in their sweeter incarnations (see entries under "The Whites" above) if you served them with dinner. Or break out a new bottle with the pumpkin pie.
Asti Spumante: A sweet or semi-sweet sparkling wine from Italy. Serve it well chilled.

Find pricing on special holiday selections at Sav-Mor.

Sake: The Basics

Mon, 03 Oct 2011 20:06:00 GMT

Sake is a Japanese beverage made from the fermentation of rice. There are 4 ingredients in sake: rice, water, yeast, and koji. The origins of sake are unclear, but it dates back to as far as 700 AD.

Sake is also referred to in English as a form of rice wine. However, unlike true wine, in which alcohol is produced by fermenting the sugar naturally present in fruit, sake is made through a brewing process more like that of beer, thus it's more like a rice brew than a rice wine.

Sake Classification

General rule for sake quality: more polished rice = less impurities = MORE PREMIUM

Junmai “premium” – Made with 30% polished rice. – TY KU Sake Silver
Junmai Ginjo “super premium”– Made with at least 45% polished rice. – TY KU Sake Black
Junmai Daiginjo “ultra premium” – Made with at least 60% polished rice. – TY KU Sake White

How to Drink Sake

In Japan sake is served chilled, at room temperature, or heated, depending on the preference of the drinker, the quality of the sake, and the season. Typically, hot sake is a winter drink, and premium sake is not drunk hot, because the flavors and aromas will be lost. This masking of flavor is the reason that low-quality and old sake is often served hot.

Aside from being served straight, sake can be used as a mixer for cocktails, such as tamagozake, saketinis, nogasake, or the sake bomb.

TY KU Sakes

Enotria (Land of Vines)

Mon, 08 Aug 2011 14:13:00 GMT

Enotria is one of the ancient names of Italy. It means “land of vines.” Too bad that too many of the hundreds of different vines that cover the countryside have been relegated to obscurity by distributers, wholesalers and merchants.

The wines were a status symbol during Roman times; it was used as a currency substitute, medicine, and was considered a mythical beverage. Virgil wrote that so many different types of vine existed that they were equal to the amount of grains of sand found on a beach.

Let’s explore some of the best known and lesser known types of vines, their characteristics, their virtues, aging potential, drinkability and food pairing possibilities.

Starting from Sicily and its native grapes: Nero d’Avola, Frappato, Calabrese, Grossonero, Nerello, Mascalese, Imzoliza, Grillo, Moscato di Noto, Malvasia delle Lipari.

We move to the island of Sardinia to discover: Cannonau, Nuragus, Monica di Sardegna, Nasco, Torbato di Alghero, Vermentino, Semidano. Vermentino and Torbato pair with the abundant varieties of fish and crustaceans of the island. The reds will complement suckling pig (a specialty of the island) and real pecorino sardo cheese.

From Sardinia to Puglie with its Negroamaro e Primitivo, to Campania where we find the tasty Coda di Volpe, Greco di Tufo, Falanghina e Aglianico. The Falanghina and Greco are a match made in heaven with the Neopolitan seafood preparation. The minerality found in these wines is a reflection of the volcanic soil component of the Campania region. To Abruzzo e Molise for the divine Montepulciano d’Abruzzo , Trebbianos e Pecorino. To Lazio e Umbria where the Sagrantinos a second to nothing and in the past twenty years are considered cult wines with great aging potential of twenty years or more. A perfect marriage can be made with Sagrantino and the great Umbrian cuisine. Truffles of Norcia, boar, and game meats.

To Toscany where the first appellation for wines was established; Sangiovese and hundreds of clones of it reign, Colorino , Canaiolo, Vernaccia di San Gimignano e Cigliegiolo. In Liguria the Pigato, Vermentino, Albarola and Rossese. In Piemonte the king of wines, Nebbiolo, used in the production of Barolo, Barbaresco e Gattinara. Futher in this region we have the Cortese for the Gavi production, Erbaluce, Arneis, Barbera, Dolcetto, Brachetto, Favorita, Freisa, Gamba di Pernice, Grignolino, Moscato d’Asti, Ruche’ e Timorasso. In Piamonte the Nebbiolo combines with white triuffles, porcini mushroom, rabbit and pappardelle will please any palate. In Friuli, Trentino Alto Adige and Veneto the vines varieties are innumerable: Corvina, Rondinella and Molinara for the making of Amarone, Ribolla Gialla, Pinot Grigio, Vespaiola, Verduzzo, Traminer, Tocai Rosso, Tocai Friulano, Terrano, Teroldego, Refosco, Prosecco, Piculit Neri, Picolit, Malvasia Istriana, Lagrein, Groppello, Garganega, Durello and Casetta. The Malvasia delle Lipari (Sicily) and Picolit (from Friuli) accompany with formagelle (small cheesecakes) and honey, they are wines for contemplation and a prelude to romance.

The promotion of all of the above wines requires knowledge, not only in the wines per se, but in the geographical areas of production. The task is arduous, but not impossible, and we at Sav-Mor love to promote and discuss unusual wines, match them with the right food, and most of all, cultivate a friendship with our customers. We expand our wine horizons with emphasis on unusual small and midsized producers so our customers ultimately will benefit from it.

BOX WINES: Quality Wine for a Value Price

Mon, 11 Jul 2011 16:24:00 GMT

If you didn't think you'd see 1980s-era wine-in-a-box become hip again in your lifetime, you might be quite surprised by the popularity of the alternative packaging movement. That's right -- boxed wine is back and coming on full force.

Its latest incarnation isn't the expected jug wine white Zinfandel, either; instead, it's high-quality fine wine that you'd be proud to pour to friends. Or better yet, show it off when you pull it out of your backpack at the next picnic in the park.

The typical format is a three-, four- or five-liter "bag in a box," similar to what we've seen in the past. One of the newer developments is the one-liter "Tetra Pak." Think of this as a kid's juice box, but for adults. While it lacks the romantic allure of uncorking (or more often these days, unscrewing) a bottle, boxed wine is being applauded for several reasons:

It's green. Lighter and less bulky than bottles, boxed wine often can be shipped more efficiently, thereby cutting down on the carbon footprint of your wine. The carbon footprint of a one-liter Tetra Pak is said to be less than 50 percent that of a typical glass bottle.
It's easier to transport. No corkscrews or foil cutters are needed, plus there's no fear of breaking a bottle while you cart it around town.
Less waste. The "bag in a box" package can typically stay fresh for four weeks because the internal bag collapses as it's consumed and doesn't allow air to negatively affect the wine.

This is helpful if you're like many people who end up drinking one or two glasses out of a bottle over dinner, then have to toss the rest out when it goes bad two days later, literally throwing money down the drain. You can feel good about your savvy purchase and (thankfully!) not cut wine out of your budget.