Speak like a savvy sommelier with our A to E-Z wine guide
Story Katelyn Williams Photos Angie Làzaro, Richard Aaron and supplied
A
Aroma refers to the smell of the grape varietal. Don’t confuse aroma with bouquet which is the total scent of the wine. When wine tasters want to describe the bouquet and the aroma together, they use the term nose.
Art. Winemaking is described as an art and not a science because wine is made up of 86 percent water, 11.2 percent alcohol and 2.8 percent of over 250 other components.
B
Barrel. Barrel-making is an art form and choosing barrels to age or ferment wine in is an important decision for the winemaker as various types of oak, their age, and the degree to which they are toasted all influence a wine’s characteristics.
Blogs. A few interesting wine blogs – take your click!
drinkingwine.co.za
blogs.timeslive.co.za/pendock
winevibe.comspitorswallow.co.za/site
blog.winecountry.co.za
heinkoegelenberg.typepad.com/blog
Bottle. You may have noticed that wines come in mainly two bottle shapes. The Burgundy bottle has a fat belly and sloping neck and was used for red and white wines of the Burgundy region in France. It’s now also used to bottle wines made from the traditional Burgundy grapes (eg Chardonnay, Pinot Noir). The tall bottle shape, Bordeaux, is mostly used for Cabernet Sauvignon, Merlot and Bordeaux blends. This is because these are the key grape varieties from the Bordeaux region in France.
C
Chocolate/coffee. Rest assured, there is no coffee essence in Pinotages with strong mocha characteristics – these are simply clever combinations of oak and yeasts by the winemaker to exaggerate the coffee and chocolate whiffs and tastes. Diemersfontein first developed its coffee Pinotage in 2001. Francois Roode, Diemersfontein winemaker, talks about this unique wine: ‘Our famous Diemersfontein Pinotage has distinct coffee and chocolate aromas with baked plums in the background and follows onto the palate giving a chocolate sensation along with soft round tannins for everyday drinking.’
Calendar. Book now! 30 Oct Pinotage on tap, Wellington. It’s been called the best party on the Winelands calendar, an event of growing proportions that sees thousands of wine-lovers make the annual pilgrimage to Diemersfontein in Wellington. The event launches the latest vintage of SA’s original coffee Pinotage. The wine is, of course, served on tap with a popular chocolate fountain. Early bookings are advised. Tickets R260, contact 021-864-5050.
D
Decanting is the process of pouring wine carefully from the bottle into another container.
Why? * To remove sediment from older red wines – old wines deposit sediment as a natural part of ageing.*Very young wines can also be decanted before serving to allow the wine to ‘breathe.’ The wine is exposed to air which softens harsh tannins and bring out aromas.
E
Etiquette. extracted from Wine Etiquette by Gary Agnew.
China. Do toast ‘Gay bei!’ and make at least one toast during a meal. Don’t pour your own drink as it shows a lack of protocol. Never point with your index finger while making a speech.
Japan. Do reciprocate a toast... and learn when to bow, and say ‘Kampei’. Don’t reach for the bill – the host is always expected to pay.
Russia. Do down your drink if you cheers with your glass – this is obligatory. Don’t start eating before a toast has been made – toasting is important in Russian dining.
Spain. Do arrive with a gift for the hostess – this is good etiquette. Don’t sit until you’re invited to do so and always return a toast if you’re an honoured guest.
Scandinavia. Do raise your glass and make eye contact when toasting – eye contact should be kept while lowering your glass after the toast. Don’t forget to say thanks after the meal if you’re a guest.
Expensive. The world’s most expensive wine is valued at $160 000. The 1787 Chateau Lafite still holds this title in the Guinness Book of World Records, 18 years after its auction.
Get your FREE complete Pinotage Guide in the August issue of the Top Billing Magazine
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