Exploring the World of Wine: A Beginners Guide to Wine

Welcome to The Dish! Whether you're searching for a new dish to try or you're a dish yourself seeking the latest scoop, we're here to dish out all the details on ways to elevate your everyday! For our first issue we're delving into the world of wine...

Have you ever been tasked with choosing the wine for a work dinner, find yourself in the company of wine connoisseurs, or simply wish to articulate the sensations in your mouth when enjoying wine? We've all been there, myself included! But have no fear we've got you covered with Wine 101 basics. So, whether you're out with friends or selecting a bottle to complement a home-cooked dinner, you can feel more confident in your wine knowledge and choices.

When I made a career switch from the beer industry to the wine world, I was left feeling lost and less sophisticated than my new peers. However, I was fortunate to have a great boss who encouraged me to continue my industry education and work towards my WSET. For those of you not familiar with the term it stands for The Wine & Spirit Education Trust (WSET). If you watched any of the "Somm" movies, you might be more familiar with the Court of Master Sommeliers (CMS). Both are prestigious organizations offering certification programs in the world of wine, each with its own distinct focus and approach.

WSET primarily emphasizes a comprehensive understanding of wine regions, grape varieties, and winemaking techniques, catering to enthusiasts, industry professionals, and those seeking a foundational knowledge of wine. Their structured courses lead students through levels of increasing complexity, from beginner to expert, fostering a deep appreciation for wine from a global perspective.

On the other hand, the Court of Master Sommeliers is renowned for its rigorous examinations and training specifically tailored for aspiring sommeliers. Founded to elevate the standards of beverage service, the CMS places a strong emphasis on practical skills, including blind tasting, wine pairing, and service etiquette. The organization offers a hierarchical system of certification, with four increasingly challenging levels culminating in the prestigious Master Sommelier diploma, recognized as one of the highest achievements in the wine world. While WSET provides a broad understanding of wine, the CMS equips individuals with the hands-on expertise needed to excel in the demanding realm of hospitality and fine dining. Both are open to anyone over 21 looking to further their wine knowledge. And now back to the basics!

A Beginner's Guide to Wine

Wine, with its rich history and diverse array of flavors, has captivated connoisseurs and novices alike for centuries. But for those just dipping their toes into the vast ocean of oenology (the study of wines), understanding the basics can be both enlightening and empowering. Let's uncork the essentials and embark on a journey through the world of wine.

What Is Wine?

At its core, wine is a fermented beverage made from the juice of crushed grapes. However, the complexity lies in the myriad factors that influence its taste, aroma, and character. One such factor is the type of grape used, known as the varietal. From the robust Cabernet Sauvignon to the crisp Chardonnay and the floral Riesling, each grape variety imparts its unique profile to the wine, offering a spectrum of flavors to explore.

Common Red Wine Grape Varietals: Cabernet Sauvignon, Merlot, Pinot Noir, Syrah (Shiraz), Zinfandel, Malbec, Sangiovese, Tempranillo, Grenache (Garnacha), Nebbiolo

Common White Wine Grape Varietals: Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio (Pinot Gris), Chenin Blanc, Gewürztraminer, Viognier, Moscato (Muscat), Albariño, Grüner Veltliner.

How is Wine Made?

Wine is made through a process called winemaking, which involves several key steps. It all begins in the vineyard, where grapes are carefully cultivated and harvested at optimal ripeness. Once harvested, the grapes are sorted to remove any unwanted debris or damaged fruit.

Next, the grapes undergo crushing and pressing to extract their juice. For white wines, the juice is typically separated from the skins, seeds, and stems immediately after crushing to prevent color and tannins from leaching into the wine. In contrast, red wines are often fermented with the grape skins to impart color, flavor, and tannins.

After pressing, the grape juice undergoes fermentation, where yeast converts the sugars in the juice into alcohol and carbon dioxide. This fermentation process can take place in stainless steel tanks, oak barrels, or other fermentation vessels, depending on the winemaker's preference and the desired style of wine.

Once fermentation is complete, the young wine may undergo additional aging and maturation to develop complexity and character. This aging process can occur in various types of vessels, including oak barrels, stainless steel tanks, or concrete vats. Some wines may also undergo malolactic fermentation, a secondary fermentation that softens acidity and imparts creamy textures.

Finally, the wine is clarified and stabilized to remove any remaining sediment or impurities before being bottled and sealed. From vine to bottle, winemaking is a meticulous and intricate craft that requires skill, patience, and a deep understanding of the grapevine, terroir, and winemaking techniques.

Cool Climate vs Warmer Climates

The climate in which the grapes are grown plays a pivotal role in shaping the wine's personality. Cooler climates, such as those found in regions like Burgundy or Oregon, tend to produce wines with higher acidity and more delicate flavors. In contrast, warmer climates, like those of California's Napa Valley or Australia's Barossa Valley, yield wines that are fuller-bodied, richer, and often more fruit-forward.

Single Varietal or Blended

Another aspect to consider is whether the wine is a single varietal or a blend. Single varietal wines are crafted predominantly from one type of grape, allowing its distinct characteristics to shine through. This transparency is ideal for those seeking to explore the nuances of specific grape varieties. Conversely, blended wines combine two or more grape varieties, resulting in a harmonious marriage of flavors and textures. Blending offers winemakers greater flexibility to achieve balance and complexity, exemplified in renowned blends like Bordeaux or Châteauneuf-du-Pape.

Basic Wine Characteristics

Now that you have a general understanding of what wine is and how it is made, let's look at the 5 key elements that shape our wine-drinking experiences:

1. Sweetness: Sweetness in wine refers to the perception of sugar content. Wines can range from bone-dry to intensely sweet, depending on the amount of residual sugar left after fermentation. Grapes naturally contain sugar, which yeast converts into alcohol during fermentation. Wines with higher residual sugar levels, like dessert wines or some Rieslings, offer a perceptible sweetness on the palate, while dry wines have little to no residual sugar.
   

2. Acidity: Acidity is a crucial component that contributes to the overall balance and freshness of wine. It provides brightness and liveliness, stimulating the taste buds and enhancing the wine's flavors. Acidity can be perceived as tartness or crispness on the palate. Wines with high acidity, such as Sauvignon Blanc or Chianti, pair well with a variety of foods and have a refreshing quality that makes them particularly enjoyable on warm days.
   

3. Tannin: Tannins are natural compounds found in grape skins, seeds, and stems, as well as in oak barrels used for aging. They impart a sensation of dryness or astringency in the mouth, akin to the feeling of strong tea or biting into an unripe fruit. Tannins provide structure and texture to wine, particularly in reds, where they help balance flavors and contribute to aging potential. Wines like Cabernet Sauvignon or Nebbiolo are known for their pronounced tannic structure.
   

4. Alcohol: Alcohol content in wine is the result of fermentation, during which yeast converts grape sugars into alcohol and carbon dioxide. It is typically expressed as a percentage by volume. Alcohol contributes to the body and mouthfeel of wine, as well as its perceived warmth and intensity. While alcohol levels can vary, most table wines range between 11% and 14% alcohol by volume, though some styles, such as fortified wines like Port or Sherry, may have higher alcohol content.
   

5. Body: Body refers to the weight and texture of wine on the palate. It is often described as light, medium, or full-bodied. Light-bodied wines feel delicate and crisp, with less viscosity and intensity, while full-bodied wines have a richer, more substantial mouthfeel. Body is influenced by factors such as grape variety, winemaking techniques, and alcohol content. Wines like Pinot Noir are light-bodied, while Cabernet Sauvignon tends to be full-bodied.

Styles of Wine

Lastly, let's look at wine styles, some examples, and common terms used to describe them. To keep things easy and not overwhelm anyone, the main styles of wine can be simplified into Red, White, Rosé, Sparkling, and Dessert.

Red Wine

Red Wine: Made from dark-colored grape varieties, red wines vary from light and fruity to bold and tannic. Common examples include:

Cabernet Sauvignon ("cab-er-nay saw-vin-yawn"):

• Appearance: Deep ruby to garnet color, often with violet hues.

• Aroma: Complex aromas of blackcurrant, blackberry, and plum, with hints of cedar, tobacco, and graphite. Some examples may display herbal notes of mint or eucalyptus.

• Palate: Full-bodied with firm tannins, flavors of dark fruit, cassis, and black cherry. Oak aging adds layers of vanilla, spice, and toasty notes. Structured and age-worthy, with a long, lingering finish.

• Food Pairing: Pair with grilled or roasted meats such as steak, lamb, or hearty stews. Also complements aged cheeses like cheddar or Gouda.
  

Merlot ("murr-low"):

• Appearance: Ruby to garnet color, sometimes with purple hues.

• Aroma: Aromas of ripe red fruits such as cherry, plum, and raspberry, with hints of chocolate, herbs, and vanilla.

• Palate: Medium to full-bodied with soft, velvety tannins, flavors of red and black fruits, plum, and blackberry. Smooth and approachable, with a round mouthfeel and a touch of spice.

• Food Pairing: Pair with roasted poultry, grilled vegetables, or dishes with tomato-based sauces like pasta or pizza. Also pairs well with mild cheeses like Brie or Camembert.
  

Pinot Noir ("pee-no nwar"):

• Appearance: Pale ruby to garnet color, sometimes with brick-red hues in aged examples.

• Aroma: Delicate aromas of red fruits such as cherry, strawberry, and raspberry, with hints of earth, mushroom, and floral notes like violet.

• Palate: Light to medium-bodied with silky tannins, flavors of red berries, cranberry, and pomegranate. Subtle oak influences may add notes of vanilla or spice. Elegant and balanced, with a long, graceful finish.

• Food Pairing: Pair with roasted or grilled salmon, duck, or mushroom risotto. Also pairs well with charcuterie, goat cheese, or dishes with truffle accents.

White Wine

White Wine: Produced from green or yellow grapes, white wines range from crisp and dry to rich and creamy. Common examples include:

Chardonnay ("shar-dun-nay"):

• Appearance: Pale straw to golden color, sometimes with hints of green.

• Aroma: Aromas of ripe orchard fruits such as apple, pear, and peach, with hints of citrus, vanilla, and toasted oak.

• Palate: Medium to full-bodied with a creamy texture, flavors of ripe fruit, buttery notes, and subtle oak influences. Crisp acidity provides balance, with a lingering finish.

• Food Pairing: Pair with roasted chicken, creamy pasta dishes, seafood, or dishes with buttery sauces like lobster or scallops.
  

Sauvignon Blanc ("saw-veen-yawn blonk"):

• Appearance: Pale straw to light green color.

• Aroma: Vibrant aromas of citrus fruits such as grapefruit, lemon, and lime, with hints of tropical fruits, green herbs, and grassy notes.

• Palate: Light to medium-bodied with zesty acidity, flavors of citrus, green apple, and passion fruit. Herbal and mineral undertones with a refreshing, crisp finish.

• Food Pairing: Pair with fresh salads, seafood, goat cheese, grilled vegetables, or dishes with tangy sauces like pesto or salsa verde.

Riesling: ("REESE-ling")

• Appearance: Pale straw to golden color, sometimes with a slight green tint.

• Aroma: Aromas of ripe stone fruits such as peach, apricot, and nectarine, with floral notes of honeysuckle and jasmine. Some examples may exhibit petrol or mineral aromas with age.

• Palate: Light to medium-bodied with high acidity, flavors of stone fruits, citrus, and honey. Off-dry to sweet styles may have a pronounced sweetness balanced by acidity, while dry styles showcase purity of fruit with a crisp, refreshing finish.

• Food Pairing: Pair dry Rieslings with spicy Asian cuisine, seafood, or pork dishes. Off-dry to sweet Rieslings pair well with spicy dishes, blue cheese, or fruit-based desserts like apple pie or peach cobbler.

Rosé Wine

Rosé Wine: Pink-hued wines made from red grape varieties with limited skin contact, ranging from bone-dry to sweet. Popular examples include:

Provence Rosé ("pruh-vaan rose-aye"):

• Appearance: Pale salmon to light pink color, reminiscent of a Provencal sunset.

• Aroma: Delicate aromas of fresh strawberries, white peach, and citrus zest, with hints of wildflowers and mineral notes.

• Palate: Crisp and refreshing with vibrant acidity, flavors of ripe raspberry, watermelon, and a touch of herbal undertones. Dry to off-dry with a clean, mineral-driven finish.

• Food Pairing: Perfect as an apéritif or paired with Mediterranean cuisine, seafood dishes, salads, or light pasta dishes.

White Zinfandel ("zin-fan-del"):

• Appearance: Pale pink to light coral color, often with a slight effervescence.

• Aroma: Aromas of ripe strawberries, watermelon, and candied fruit, with hints of tropical fruits and floral notes.

• Palate: Off-dry to sweet with a light body, flavors of ripe berries, peach, and melon. Soft and easy-drinking with a refreshing finish.

• Food Pairing: Ideal for casual occasions or paired with spicy dishes, barbecue, Asian cuisine, or fruit-based desserts like strawberry shortcake or peach cobbler.

Sparkling Wine

Sparkling Wine: Effervescent wines produced through secondary fermentation, offering a range of styles from dry to sweet. Famous examples include:

Champagne ("sham-pain")

• Appearance: Pale golden color with fine, persistent bubbles.

• Aroma: Aromas of toasted brioche, green apple, citrus zest, and hints of almond and mineral.

• Palate: Crisp acidity balanced with flavors of ripe pear, white peach, and a touch of floral notes. Creamy texture with a long, elegant finish.

• Food Pairing: Ideal as an apéritif, pairs well with oysters, caviar, smoked salmon, and creamy cheeses.

Cava ("kah-vah")

• Appearance: Pale straw color with persistent bubbles.

• Aroma: Fresh aromas of green apple, lemon zest, and hints of toasted bread and almonds.

• Palate: Crisp and refreshing with lively acidity, flavors of citrus fruits, green apple, and a touch of mineral notes. Dry finish with a creamy texture.

• Food Pairing: Perfect as an apéritif or paired with tapas, seafood paella, grilled vegetables, and light cheeses.
  

Dessert Wine

Dessert Wine: Sweet wines often enjoyed as a dessert on their own or paired with sweet dishes. Examples include:

Sauternes (sow-turnz):

• Appearance: Deep golden color with amber hues.

• Aroma: Intense aromas of ripe apricot, honey, orange blossom, and exotic spices, with hints of caramel and vanilla.

• Palate: Rich and luscious with a velvety texture, flavors of dried apricot, honeyed peach, and candied citrus peel. Complex layers of botrytis-induced sweetness balanced by vibrant acidity. Lingering finish with a touch of nuttiness.

• Food Pairing: Perfect with foie gras, blue cheese, crème brûlée, or fruity desserts like peach cobbler or pineapple upside-down cake.

Port ("port"):

• Appearance: Deep ruby to purple color, sometimes with a tawny hue in aged ports.

• Aroma: Intense aromas of dark fruits such as blackberry, plum, and cherry, with notes of chocolate, spice, and dried fruits like raisins and figs.

• Palate: Full-bodied and rich, with velvety tannins and flavors of blackcurrant, black cherry, and dark chocolate. Sweetness balanced by acidity and hints of spice. Long, lingering finish with a touch of warmth.

• Food Pairing: Pair Ruby Port with blue cheese, dark chocolate desserts, or berry-based desserts. Tawny Port pairs well with nutty desserts, caramelized nuts, or aged cheeses like Manchego or Gouda. Vintage Port is often enjoyed on its own as a dessert.
  

As you explore the world of wine, familiarizing yourself with these descriptive terms can enhance your tasting experience and deepen your appreciation for the nuances of each varietal. The best way to practice is literally drinking! So pour yourself a glass, savor the flavors, and let the words transport you on a journey through the vineyards and beyond. Cheers!

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