December 6, 2013 · 2:47 am
If ever there was Port weather in the Napa Valley, this is it. Highs in the 30s. Lows in the teens. It’s a bit warmer today – it’s supposed to wander up into the 40s. I know that this is nothing compared to what may happen in Nebraska or Niagra, but never the less I say “Brrrr…..”
Why does a glass of Port taste and feel so good on these very chilly nights?
Aside from tradition and romance, there’s actually a logical explanation for it. Port falls into a category of wines called “fortified” wine. What’s the fortification? Grape spirits, or brandy. As the wine ferments, the yeast gradually consumes the grape sugar and converts it to alcohol. The spirits are added before all the sugar is used up. The extra alcohol is too much for the yeast to tolerate so the fermentation ends, leaving a wine that’s typically between 18 and 22% alcohol and noticeably sweet. Continue reading →
October 24, 2012 · 9:00 pm
And, the winner is… “The older the better.” This myth crops up over and over, all the time, and it’s not a good thing because for the vast majority of wines made, world wide, the opposite is true.
When in doubt, down the hatch!
Forget about aging value wines. I know someone is going to write me back citing their favorite value red that’s always nicer with age, but let’s go with the big picture here. Generally speaking, these wines are made for immediate consumption and won’t hold up for more that two to four years. Especially whites and rosé wines. In most cases, the younger the better.
This means, when you see white wine in the sale bin, it may not be such a bargain. Not if you end up dumping it down the drain instead of drinking it.
And, in the world of fine wine, there are still more wines that don’t improve with age than those that do.
So, which wines to age? Continue reading →
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Tagged as acid in wine, aging wine, nancy hawks miller, old vintages, old wine, tannin in wine, the older the better, the tasting group, vintage port, vintage wine, wine improves with age