Yes, it’s true! Although I’ve stated in a previous blog that I equate ‘screw caps’ with cheap wine and hobos the fact is that if I want to review any wines from New Zealand and Australia, to name a few, I will most likely have to swallow my pride and purchase a wine with the aforementioned ‘screw cap’.
These ‘screw caps’ also known as a Stelvin cap (named for the company that first invented them back in the late ’60s early ’70s) are predominately used on most wines produced south of the Equator such as in New Zealand and Australia. Although they were met with resistance and phased out in the early 1980’s they were reintroduced in the 1990’s.
Since then the consumer acceptance of these Stelvin caps on wines have gone from 1% in 2001 to 70% in 2004 according to Wikipedia.The main reason, or so I am told from a wise wine instructor, is three-fold.
First off, there is the debate that Stelvin caps actually preserve the wine better and virtually guarantee that the wine will reach the customer in the condition that the wine maker intended it to. Others still argue that the slight oxygen leakage that comes from cork helps the wine age better. Who’s to say who’s right?
The second reason for the re-emergence of Stelvin caps particularly south of the Equator is cost. Cork trees primarily grow in countries that run along the coast of the Mediterranean Sea, where there’s plenty of sunshine, low rainfall and high humidity. The countries that produce the most cork include Portugal, Algeria, Spain, Morocco, France, Italy and Tunisia. Because of this geographic dilemma using cork in wines produced south of the Equator adds more cost to producing a bottle of wine. When that happens you pay more for wines from these regions. (That explains that really expensive bottle of New Zealand wine with a cork I saw the other day…but I digress…)
To keep the cost of the wines down in Australia and New Zealand most wineries in those areas use Stelvin caps instead of cork. It’s easier and more cost effective to produce Stelvin caps locally then to ship in cork from all the way across the world.
The third reason that wines south of the equator use Stelvin caps rather than cork is to preserve the environment or so some are saying. I, myself, am doubtful of this. The argument is that all the cork being used for wine will deplete the cork forests however I’ve read other articles (namely this one from About.com) that state just the opposite.
Conservationist, environmentalists, and local cork regions are concerned that if wine producers stop using cork for their bottle closures then the cork forests will be discarded and the local animals and environment that depend on the cork trees to survive will also be discarded and ultimately destroyed. Being the tree-hugging vegetarian that I am I have to say that this view makes more sense to me than the former. It will make it even harder for me to buy a bottle of wine with a Stelvin screw cap.
So there you are! Your little tidbit of wine knowledge for the week. Use it as you see fit. Please feel free to comment, ask questions, and base your decision on cork versus screw top on what makes sense to you. 🙂
I’ve been informed that today is National Drink Wine Day. So the question is: what are you planning on drinking today? Leave your comments below and let us know what you’re planning on drinking today and whether it’s a red or white wine. Also, are you planning on eating something special with it too? Tell us all the exciting details….Enjoy!
At my recent visit to Total Wine an More’s ‘Wine 101’ class I learned a very easy way to determine what the body of a wine is. Up until taking that class determining the ‘body’ of a wine was a distant concept to me. I knew that they were talking about the ‘heaviness’ of the wine but still couldn’t figure out how everybody was coming to their conclusions so easily and with conviction.
Well I now know that it is really easy to make this determination using something that most people have a daily experience with – drinking milk! Now I haven’t had a glass a milk in over 20 years but I am no stranger to the differences in consistency when it comes to dairy products. It was something that I wholeheartedly participated in prior to that 20 years.
Most people will agree that when drinking milk there is a distinct difference in consistency when it comes to skim milk, 2% milk, and whole milk. Skim milk, to most, has the weight and consistency of drinking a glass of water. 2% milk is slightly heavier/thicker and whole milk is the heaviest/thickest in the mouth. Knowing this simple fact is the key to determining the ‘body’ of the wine you’re drinking.
‘Light Bodied Wines’ are those that when you take a sip and move it around your mouth has the consistency and thickness of water or skim milk. It’s very ‘light’ on the tongue.
‘Medium bodied Wines’ are those that when you take a sip and move it around your mouth has a slightly heavier weight and thickness. They are the equivalent of drinking 2% milk.
‘Heavy bodied Wines’ are those that are thick and…well…heavy on the tongue. They are reminiscent of drinking whole milk or even heavy cream. They loom large in your mouth as far as thickness is concerned.
Now that I’ve learned this little comparison trick it’s been easy for me to identify the body of every wine I’ve been drinking with little or no need for second thought. It’s an immediate ‘knowing’ now which frees me up to figure out more about the complexities of the wine like the bouquet and aromas that want to be identified.
I also want to add that a wine can fall between those categories of ‘light, medium, and heavy bodied’ too. Like anything else there’s a scale where something can be mostly light bodied but bordering on medium and thus you might say that that particular wine is a light to medium bodied wine or a medium to heavy bodied wine.
Nothing is absolute. It doesn’t have to fall neatly into just one category. Just like a person can be primarily an introvert but with some extrovert qualities a wine can absolutely do the same thing. It’s a living and breathing thing just like you and I are and even though a particular wine may be described as a medium bodied wine it can still have some slight variations too.
So now armed with this new knowledge (I am assuming it’s new to you too…if not then forgive my assumptions here) I challenge you to get out there and start to get to know the body of your wines. Feel them, touch them, get to know them! 🙂
Most people already know that white wines are served chilled but most, like me, don’t know what that temperature actually is supposed to be. White wines should be served between 48-53 degrees F. This is usually the standard temperature that you’ll find in your refrigerator.
It’s also good to note that even though white wines are supposed to be served cold make sure you don’t serve them too cold. That can affect the flavors of the wine too.
Another good tip for white wines is to take them out of the refrigerator 10 to 15 minutes before you’re going to drink them.
If you’re serving a champagne, sparkling wine, or Prosecco it should be served between 40 to 45 degrees F. In order to get it to this temperature you may have to place it in an ice bucket filled with ice or put it in the freezer for 5 to 10 minutes before serving to get it to that temperature. Of course, you should have had it in the refrigerator before that but the standard temperature in your fridge is not going to be cold enough to get your bubbly to the right temperature thus the use of the ice bucket or freezer stated above.
Here I would like to introduce you to a new series of posts called ‘Interesting Wine Facts’. This is where I will share a few interesting facts that I’ve learned about wines recently. So without further ado here’s fact #1.
FACT #1: Red wine should be served at a temperature of 65 degrees.
Most people have heard that red wine should be served at room temperature and never put in the fridge. The fact is that in the old days in European wine country that was indeed true and for the most part is still true however, ‘room temperature’ there is different then say here in Florida. If I serve my red wine at room temperature you’re going to get a nice hot wine most of the time.
The fact is that it is best to serve wines at their suggested temperature rather than some arbitrary, nondescript instruction of ‘serve at room temperature’. The actual serving temperature for most red wines is 65 degrees F. If you are in a cooler climate you probably can achieve that by leaving the wine at ‘room temperature’ but if you’re in a warmer climate it’s perfectly okay to put the bottle in the refrigerator for an hour or so, use a bucket of ice to chill it for 15 to 20 minutes, or any other method to get it to reach its optimal temperature. No one is going to take your head off for doing that especially if they really know their wines.
Okay, today we’re going to talk about a little fiction. Let’s pretend that you’re sitting down with friends and enjoying a bottle of wine. Now let’s pretend that at the end of the night you find you still have an unfinished bottle of wine left (I know…I know. I told you this was fiction but stick with me anyway 🙂 ).
So at the end of the night you find that there’s an unfinished bottle of wine. Now I ask you: what do you do? Now I know many of you are saying ‘THAT just wouldn’t happen”. I’ll confess it doesn’t happen in my house often either when I am sharing with friends BUT there are times when I just want a glass of wine in the evening and I DO have left overs. Why? Because in my house my other half very rarely drinks wine. He says it tastes and smells like vinegar to him. I just think we haven’t found the RIGHT wine for him yet…but I digress.
Initially when a bottle of wine is opened oxygen actually helps the wine to ‘breathe’ and express its true self better but too much of that oxygen for too long will start the rapid process of deteriorating the wine. This is where left over wines need your help. There are basically four ways to slow that deterioration process.
- Put the cork back in the bottle and put the bottle in the refrigerator. This is probably the most common way to slow down the process of oxidation on a wine. By doing this you are stopping the bottle from being exposed to more oxygen and the cooling temperature in the refrigerator also slows down the process of the wine spoiling. This is also the cheapest way to preserve wine though not the most effective way.
- Transfer what’s left of the wine into a smaller bottle. By putting the remaining wine in a smaller bottle you are in essence reducing the amount of oxygen that the wine stays in contact with. How? Well, if there’s less room in the bottle for oxygen there’s less oxygen touching the wine. Simple. 🙂
- Pump out the air from the bottle with a ‘wine pump’. This is slightly more effective and has a minimum amount of cost (about $10). These ‘wine pumps’ are available at any wine store, Target, Bed Bath and Beyond, etcetera. This isn’t a foolproof way though because no ‘wine pump’ can ever get all the air out of a bottle. It will preserve the wine for a few days but it will work even better if you still put the wine in the refrigerator too.
- Pumping the bottle with gas. You can find these gas cartridges or bottles at most wine stores or online. These gases are inert (meaning they won’t hurt you or anything else for that matter) and are usually a combination of Nitrogen and Carbon Dioxide. This is the most effective way to preserve wines and can even preserve them for WEEKS if done correctly. Though me being who I am I would probably still put the bottle in the fridge just to be extra sure.
Now there are other things you can do with left over wine too. If you cook then you can use the left overs in recipes for things like risotto or gravies and other yummies.
Another thing you can do is freeze the wine in an ice cube tray for use at a future time in a recipe. This will keep it even longer then just refrigerating.
Also, as my friend Camille from Camille Cooks mentioned in a previous post here, you can make mulled or spiced wine. This is something that is popular around the holidays/winter in countries like the Czech Republic (I’ve had some in Prague. It was pretty good 🙂 ) It’s hot and spicy and so different from that glass of Pinot Noir you had last night.
So there you have it, some tips and tricks for preserving every last drop of wine. My philosophy is that not a drop should ever go to waste. Even a bad wine can usually serve it’s purpose in a recipe for something.
Also, if you live in a colder climate than I do (Florida) and the room where you have the half bottle of wine is 65 degrees or cooler and it’s a red wine then you don’t have to put the bottle in the refrigerator. I figured I would just add that last little tip in there. I forget sometimes that others live in climates that are a little cooler than mine. 🙂
Anyway, I’ll end here for now. Come back again on Sunday for my next wine review and if you like chocolate you might want to make sure you don’t miss next Wednesday’s post. Just saying! 😉
Now I’ll just say this now ‘I am a traditionalist when it comes to wine’. Over the last few years I’ve been hearing ridiculous rumors that soon all wines will have a screw top rather than a corks. To me that just sounds sacrilege! Why would anybody want to do that?
I equate wines with screw tops to drinking lighter fluid, homeless people, and people who just don’t know anything about wine. So why would anyone want to replace my wine corks with something with such a bad image? I decided to look into this ludicrous debate and see what everyone has to say about it.
It seems that the debate revolves around several factors. The main one being that a screw top supposedly protects the wine better and preserves it more to the liking of the winemaker. Apparently wines with corks can be ruined by a tainted cork that lets in too much oxygen. Some corks get tainted by something called 2,4,6-trichloroanisole (TCA) and it can cause the wine to smell like a damp basement. It’s harmless to humans but can spoil a bottle of wine regardless of how expensive it is.
The other smaller debate among some people is that it is causing the deforestation of cork trees. I don’t really know if this is a huge issue compared to other environmental issues that need to be addressed but it is an issue none the less.
Now don’t get me wrong I am a pretty good environmentalist and I don’t want my wine to go bad but when it comes to my wine I still have a really hard time giving up my bottles with corks in them especially since I can probably only name two times in my wine drinking life that I’ve gotten a bottle of wine that had gone bad from a cork that was tainted. Both times I returned them to the store where I got them and they replaced the bottle without question.
You see, with some things in life I am a big non-conformist but with other basic things I am the most traditional person you’ll meet. Roses are my favorite flower. I like romantic dinners. I think that every woman should have a classic black dress in their closet just in case and when it comes to wine I want my corks please.
The corks to me represent how wine is supposed to be made. It’s primal to some extent but it’s really romantic in my opinion. There’s something about the thought of some Roman a long time ago opening his bottle of wine the same way I do (minus the modern cork screw…but I think you get the gist none the less). There’s also that beautiful popping sound the cork makes when you open that bottle and the slightly musky cork smell. It’s just the way it should be in my opinion.
I’ve been told that all wine will eventually turn to screw tops but I find that really hard to believe because I know I am not the only one out there that prefers good old corks. If, by chance, that should be true I’ll deal with it then but for right now I will be honest and forthright and tell you that I won’t be buying any wine with a screw top. I just can’t! It goes against all that I believe in (well maybe not ALL…I might be being a bit melodramatic…but I digress…).
So I ask you all, what is your position in the great wine cork versus screw top debate? Give me your comments and input on the whole thing.
Okay, we’ve all been there (and some of us still are). You’re in a restaurant or at a party and you’re enjoying a really good wine and blissing out because of it and then someone starts talking all about the nuance of the wine using terms that you can only guess what the hell they’re talking about. Suddenly without any warning you’re pulled out of your wine induced bliss by a feeling of guilt because you don’t know the terminology associated with drinking wine. Should you even be allowed to enjoy that glass of vino? How embarrassing!
Well fear no more. We are going to learn this terminology together and furthermore I would just like to say that you can talk about wine without using this terminology. What’s really needed to talk about wine intelligently is an understanding of the qualities of a wine and then just be able to communicate those qualities in regular, good old English (or the language of your choice 🙂 ).
So here, and in the next few Wednesday posts, I will attempt to put this terminology into a language we all can understand and share.
Okay, first off when someone talks about the ‘bouquet’ of a wine they are simply talking about what the wine smells like.
When they describe the ‘bouquet’ or ‘nose’ of the wine they will use several different characteristic ‘aromas’ to describe it. Among those aromas are: Caramel, earthy, floral, fruity, herbaceous or vegetative, nutty, spicy, or woody.
Now it does get more complicated than that because each of those aromas I noted above have other more precise characteristics that help you describe exactly what you’re smelling.
So I am not going to quote Total Wine and More’s ‘Guide to Wine’ 2011 edition on these.
CARAMEL: Butterscotch, Honey, Molasses, Chocolate, Soy Sauce (For example, all of the above could be smelled independently in a glass of wine, but you could generally describe a wine as having a ‘caramel’ aroma if you detect caramel, molasses or honey in the nose). Some examples are Sauternes, California Chardonnay, and French Puligny-Montrachet.
EARTHY: Moldy, Mushroom, Dusty, Chalky, Mineral (Frequently used in describing Red Burgundy, Zinfandel or some fine examples of California Pinot Noir). Fortunately it tastes far better than the description allows. 🙂
FLORAL: Violet, Rose, Orange Blossom. Some examples are Chenin Blanc, Vouvray, and Sancerre.
FRUITY: Tree fruit, Tropical fruit, Citrus fruit, Red fruit, Dark fruits. Basically with this one when something smells fruity just simply ask yourself ‘what kind of fruit am I smelling?’ Some of the red wines that commonly display these fruity tastes are Beaujolais, Merlot, and Pinot Noir.
HERBACEOUS OR VEGETATIVE: Does it smell or taste like cut grass, bell peppers, or mint? How about olives or asparagus? Tea or tobacco? Just ask yourself ‘what does this remind me of?’ you’re probably not far off. Wines that might display these aroma characteristics are Sauvignon Blanc, Gerwurztraminer and Rieslings.
NUTTY: Walnut, Hazelnut, Almond. These aromas are often used to describe Sherries, Meursault, and Madeiras.
SPICY: Licorice, Anise, Black Pepper, and Cloves. Wines that might display these aromas are Australian Shiraz, Rhone wines, and California Zinfandels.
WOODY: Burnt (Smoky, Coffee), Resinous (Oak, Cedar, Vanilla). Good examples of this are Chardonnay and Cabernet Sauvignon.
As you can see when it comes to the ‘bouquet’ and ‘aroma’ of a wine you just have to ask yourself ‘What do I smell? What am I tasting? What does this remind me of?’ If you answer those questions you’ll not only get to know the wine a little better you’ll also start to see what bouquets and aromas you’re more attracted to. Having this knowledge will help you to know what wines you like the best and why.
Also, you don’t have to be a snob when describing wines. All you have to know is what qualities you like in a wine and then communicate that to the people at the wine store or the sommelier at the restaurant. I don’t think anyone would fault you if you told the sommelier that you tend to like a wine that smells and tastes like cherries or chocolate or with a hint of almonds. If he’s a good sommelier he’ll know exactly what to get you
So that’s our education for this week folks. Join me again next Wednesday for another installment of ‘Pardon the language but what the hell are they talking about?’ Until then I’ll have another wine review on Sunday!