She’s Got Legs…Wine Legs

There’s only one thing I love more than being told I’m awesome; it’s an honest friend giving me a suggestion on how I could be more awesome.  After my last blog, my good friend Mark Rogers said I fell hook, line and sinker for a common misconception within the wine industry.  Mark was referring to how, while sharing a few helpful tips to make wine tasting a little more fun and enjoyable, I very briefly discussed the “legs” of wine and its ability to aid in immediately determining quality.  Out of the goodness in his heart, he decided call me out stating legs don’t mean squat.  His challenge led me on a hunt for the truth to settle the debate.

What the heck are legs anyway?  Legs are the streaks, or veins, that run down the side of the glass after wine is swirled. The French and Spanish call them tears; Germans know them as church windows.  For way too long, seemingly knowledgeable winos have been ‘oohing’ and ‘aaahhing’ as glasses are swirled, assumptions are made, and wine is prematurely judged.  The common myth is simple; nicely shaped, thick legs signify great body, flavor, balance, and higher glycerin/alcohol content.  Wine knowledge is fun, but many tend to believe everything they hear and I’ll admit I never questioned the importance of legs until now.

There is no glycerin in wine.  Glycerin is the trade name for glycerol syrup one can find at most local pharmacies.  Glycerol, however is an alcohol compound found in wine that adds sweetness, but the amount found in any glass is so tiny that its weight has a negligible effect on the body.  What do “legs” have to do with overall wine quality?  There is literally nothing found in the appearance of legs that reveal the wine’s greatness – unless higher alcohol content means better wine (hey…we all have nights like that).  The same goes for flavor.  The phenomenon, if we choose to call it that, is known as the Gibbs-Marangoni Effect and states that alcohol has a faster evaporation rate and lower surface tension than water, effectively forcing the alcohol to evaporate at a faster rate.  As the water’s surface tension and concentration increases, the liquid moves up the glass and pushed into beads.  After awhile, our good pal gravity decides to drop in for visit and pull the liquid back towards the dusty earth from whence it came…thus creating legs/veins/tears/church windows or whatever your little heart desires.

“So that’s it?  The thicker the legs, the more alcohol,” you say?  Well yes….technically, but this still won’t help you in a tasting.  In order to really see a noticeable difference in the legs, the wines would have to be as far apart (in regards to alcohol) as table reds are to fortified wines.  Overall, legs are a redundant observation of anything related to the wine’s significant characteristics.  Please, however, don’t take this as a plea for you to go around correcting people when they bring up this topic.  Unless you’re asked, don’t correct or give advice.  Just be happy that the next time you overhear some cute blonde say “did you notice these legs,” you can nod and smile knowing that’s not all you noticed.  Enjoy life with friends and drink happy!

For more on the topic click here or here.

Here is a little 80’s inspiration on another kind of ‘legs’

About The Author

Ben Hilzinger is a wine slinger at Nectar Tasting Room and at the Arbor Crest Winery. During the day he masquerades at Lindeman’s bistro and coffee shop on Spokane’s South Hill. In the evening Ben dons his rock star cape as a drummer for a local band. Ben hopes to share the love of wine with his generation and has aspirations to be a wine maker.

Healthy Wines

Guest blog post by Nan Gibbons

As a female fitness trainer, I am often asked for advice about foods and drinks which are beneficial to your health. In this day and age, when health insurance is more important than ever, my clients count on me to offer sound advice for healthy living. Many of my clients are surprised to hear me say that certain red wines, in moderate amounts, can be very good for your body. Compounds found in red wine, called antioxidants, are very healthy for your heart. They raise your good cholesterol and help prevent clogging of the arteries. Certain red wines are beneficial to heart health due to flavonoids and a compound called resveratrol which is found in high quantities in darker red wines. Antioxidants in red wine, named polyphenols, help safeguard the artery lining in your heart. A certain polyphenol known as resveratrol is getting a lot of attention for having healthy benefits.

Resveratrol is a very important ingredient in red wine. It protects blood vessels from damage, lowers “bad” cholesterol and protects against blood clots. It also reduces inflammation and helps prevent heart disease, one of the leading causes of death today. In my travels, helping my clients to become more healthy and fit is top priority. Here’s the most important fact I tell all of my fitness clients. The antioxidants, especially resveratrol, are found primarily in the skin of the grape. Darker wines, such as Cabernet and Merlots, have been exposed to the grape skins longer. So what does all this mean, you ask? Darker wines are healthier than lighter ones. They contain much more of these wonderful, healthy components. The darker the wine, the healthier it is. Blush wines are only briefly in contact with the grape skins, and therefore are not as healthy.

So which wines should you buy? The world’s healthiest red wines have the greatest amounts of potent heart healthy polyphenol antioxidants, especially resveratrol. The healthiest wines are imported from the region of France. Studies show that the population in Southwest France has an extraordinary lifespan. Wine from this part of the world is significantly higher in polyphenol antioxidants. As a matter of fact it has over 10 times more. The type of grapes and traditional wine-making skills of the French southwest winemakers creates a higher level of antioxidants, especially compared to contemporary, light, everyday drinking red wines.

References:

Mayo Clinic article regarding wine & health - http://www.mayoclinic.com/health/red-wine/HB00089
Studies regarding wine & heart health: http://www.winesummit.com/documents/frenchparadox.pdf

About the Author

Nan Gibbons is a fitness expert and advisor. She spends her time traveling, cooking, and running the beach with her lab mix Cody. If you can keep up, follow her on twitter: @healthnut2011

Five Wine Tasting Tips For Wine Newbies

Guest blog from wine slinger Ben Hilzinger

Anyone from the smelly shmuck sitting beside you on the bus to the overworked soccer mom behind you in line at the shopping mall would agree that in order to taste wine, you must drink it first.  Not everyone, however, understands that drinking doesn’t necessarily mean tasting. For those who do know the difference, wine tasting, as an event, can be very intimidating.  Ever since a banished, suicidal harem to the King of Persia drank a bottle of spoiled grapes labeled “poison” only finding the effects changing her mood completely, winemakers have allowed customers to sample and/or taste their wines.  Many young people, including myself at one point, find the whole ordeal to be comedic, pretentious and aimed towards high-class folk with a dictionary full of terms and references to pull out their bums proving they know a thing or five.  Don’t believe this!  If one has the ability to enjoy drinking wine, one has the equal ability to enjoy wine tasting.  Here are a few helpful hints to those anxious first-time tasters that will hopefully make the experience more enjoyable and allow you to get the most of out every minute!

1. Check business hours!

There’s little more embarrassing than setting time aside to go to the tasting room of your choice only to be greeted with a locked door and the inevitable “@$#!” moment.  You’ve already made the first step; don’t dampen your spirits by feeling more out-of-place by messing up the hours.  Most wineries are open 12-5 on weekends with many open on weekdays as well.

2. Buddy system

This is the Boy Scout in me talking, but don’t go alone!  Wine tasting should be an occasion shared with a friend, and who better to compare verbal notes with than someone you know.  No one behind the counter should ever tell you what you WILL taste (I find it to be condescending), but talking with a friend about what you DO taste will make you more confident and willing to make more judgments for yourself.  Did I mention it is one of the best afternoon date ideas?

3. Come with an open mind

Throw any preconceived notions about the wine out the window because high or low expectations will ruin everything.  Don’t expect to be blown away, but don’t always rely on what you think you already know; the experts tend to do this from time to time reinforcing the popularity of blind tastings among the elite.  A great deal of passion and hard work is put into every wine you’ll taste so taking the time to listen to what the employee has to say (whether it be history, knowledge about the varietal, and/or reasons the winemaker chose the grapes he did) will make the experience uber times more satisfying.

4. Know the five S’s of wine tasting

• See-inspect the wine for color, legs, viscosity…this will make you look cool, I promise.
• Swirl-oh yes, the swirl that every outsider sees as useless and, perhaps, the most pretentious part about wine-tasting.  It coats the inside of the glass causing more surface area for the wine to flirt with the air and, ultimately, allowing the aroma to smack you in the face.
• Sniff-Don’t sip yet!!!!  Whew, did I catch you?  The nose will tell you more about the wine than ANYTHING ELSE.  Trust me; take a good 15 seconds just smelling the wine before you ever let it touch your palate.  Most tastes are going to spill their beans in the nose. 
• Sip-Ok, now drink!  Let it coat your entire tongue and suck in some oxygen ever so softly.  Mimicking gum-chewing works best for me to bring out the most flavors.
• Savor-Close your eyes and enjoy.  This, of course, is the plot of the entire movie!  Now to spit or swallow is another question for another day.  Keep those minds clean! 

5. Don’t EVER….and I repeat EVER be too scared to ask questions

The worker pouring the wine is there for a reason, so bombard them with questions and if they give you lip just tell them I said it was ok.  Most, if not all people involved in the wine industry are there because they love everything that IS wine. I’ve never met a wine worker who rolls there eyes at any sort of inquiry.  The more you ask the more you’ll know (thanks ma!).

All in all, no expert can tell you what you will or won’t like because only YOU can truly make that decision.  In the same token, no one should ever make you feel like you don’t belong at a tasting.  Recently, I walked into a local winery with some tattered jeans and shirt I bought from Value Village only to be written off as just another frat boy looking for a mid-afternoon buzz.  I knew my place, however, and within minutes of asking enough of the right questions about the wine (and using the five S’s), the man changed his tone completely.  You were born to be wine-lover!  Support you local wine scene and taste at every single place you can!

About The Author

Ben Hilzinger is a wine slinger at Nectar Tasting Room and at the Arbor Crest Winery. During the day he masquerades at Lindeman’s bistro and coffee shop on Spokane’s South Hill. In the evening Ben dons his rock star cape as a drummer for a local band. Ben hopes to share the love of wine with his generation and has aspirations to be a wine maker.

Wine An Open Letter to the Millennial Generation

Guest blog post from Ben Hilzinger

While rummaging through some papers in my desk the other day, I found a letter from a great friend of mine.  I thought some of my fellow young readers might find it interesting.

Hey Ben,

I’m really not doing so hot…perhaps a little insecure if you will.  I feel underappreciated and underestimated by a lot of the younger generation.  What gives?  I mean, am I wrong in thinking that wine has its place with the kiddos too – with which the ‘legally-aged challenged’ title does not apply?  I’m gonna ramble now Ben, but tell me if I don’t have a good argument.

Save from my corky carbonated buddies in the sparkling and champagne family, I don’t have the bubbly that makes your tummbly go rummbly associated with other drinks (don’t worry beer, I still have your phone number…I’ll text you!)  For those weight watchers, I’m inherently low-cal and my alcohol actually helps you burn calories!  Ever heard of the Fountain of Youth?  Well recent studies prove that it would be full of me and who knows, perhaps I’d be fun to play in during a hot summers day.  I’m also the Dupont of social lubricants.  Just the thought of me screams refined romance or stifling sexuality, both of which are welcomed on first dates those youngins find themselves on all too often.   Knowing a thing or five about me is certainly an attractive quality and most women will agree.  Dropping lines like “ahem…waiter? Yes, now does your Chianti come in a fiasco?” or “hmmm, well this Sauvignon Blanc is certainly isn’t acidic enough to cut through this alfredo sauce” will surely get a second date if not more, right?  Of course, knowing what a fiasco is would undoubtedly keep the conversation going as well.    These go-to phrases must, of course, be used with discretion.  There’s a fine line between politic and pretentious.

Did I mention I’m one of the best ways to celebrate any occasion?  I consider myself the one constant at anycongratulatory event and who doesn’t ring in every New Year with a belly full of my big, bold (most often sparkly) self?  I bring people together, whether its friends, family, or enemies.  Can’t say I bring frat boys together, but who says I want them anyways!  Busch Light sales keep this economy on its feet and it leaves the appreciation of yours truly to the crowd most fitting.

All in all Benny, if you don’t mind me calling you that, I have so much to offer and appreciating the wonderful world that is wine says a lot about the person one plans to be as he or she grows older and walks through this crazy catastrophe we call life.  It shows patience, attention to details, a romantic imagination, and a more relaxed attitude.  Sometimes I wish, with all this stress, I could pour myself a nice glass of, well, myself.  I just want the young ones to age with me.  Tell your mom I said hi.

Sincerely,

Wine

About The Author

Ben Hilzinger is a wine slinger at Nectar Tasting Room and at the Arbor Crest Winery. During the day he masquerades at Lindeman’s bistro and coffee shop on Spokane’s South Hill. In the evening Ben dons his rock star cape as a drummer for a local band. Ben hopes to share the love of wine with his generation and has aspirations to be a wine maker.

The Joy of the First Time

Remember when you first fell in love? This weekend I was reminded of what it was like to explore wine for the first time. Do you remember you first wine experience? Think back to the explosion of flavor, the romance, the mystery…and the excitement of the unknown. Do you sniff then swirl, or is it sip, then sniff? What is a Rose? What is the all the fuss?

Saturday I experienced the joy of helping two people through their first wine tasting. Both ladies were brought in by their wine loving friends and both were so excited for their first experience. There was nervousness and an anticipation that accompanied the fear of the unknown. Think back to a first date. These are the feelings and emotions that seemed to explode out of first time wine explorers.

The Joy of the First Time

The first kiss, the first car, the first touch, the first sip; each imparts a memory that will not soon be forgotten. I remember my first time. I was 16 and the night was hot and passionate. The windows of the car were getting steamy…

…uh, oops, wrong story….

I remember my first time. I picked out a wine for a date, unsure of what to get. After awkwardly fumbling with the cork, I finally managed to pour the Merlot into the glass. I watched as she swirled the wine in the glass and then lifted it to her nose. I did the same.  As the liquid flowed over my tongue, I was hooked. The flavor was new, intense, full of fruit, and intriguing. Each sip brought a new rush of intensity. I knew this was more than an alcoholic beverage. This was art with layers of depth that begged to be explored.

Saturday, I watched as two people experienced the same awakening and arousal from the fermented grape. Their eyes lit up with joy and each wine brought a slew of new questions and curiosities. Each swirl, sniff, sip brought a smile to their face.

“Why do you swirl the wine?”

It releases the aroma so you can get a better sensory experience. It also helps bring oxygen into the wine which can soften some of the rough edges as it opens up.

“What am I smelling or tasting?”

Start with the basic taste characteristics of sweet, salty, sour and bitter. Then move on to any fruit flavors and aromas that you can identify. Next, are there any spice or herb components and finally, do you detect any earth or mineral flavors and aromas.

“This is so cool!” exclaimed both participants. The questions continued and the curiosity was contagious as the world of wine wonderment unfolded before them. The wine tasting started with a dry rosé and included a pinot noir, merlot, syrah, and finally a late harvest chenin blanc. One lady enjoyed the wine more as the tasting got heavier, but balked at the syrah. The other’s preference was the syrah. However, in the end both wine explorers purchased the Terra Blanca Late Harvest Chenin Blanc.

“It’s like a tropical fruit salad dessert in a glass!”

Success! Wine loving converts. Ambitious explorers who will be back for more. Their trip to the store will now include a walk down the wine section. Their confidence and knowledge of what wine to bring to parties has increased.

Guiding these two wide eyed women through their first tasting was fun. It reminded me of why wine is exciting and why I wanted to get into this business of blogging, writing, and selling wine. Too often we analyze the juice like a science project and forget it is a passionate expression of some creative wine maker. It’s a personal experience with personal preference. As Charles Smith of K-Vintners says, “It’s just booze, drink it.” Explore through repetition and variety and remember to savor each sip.

What is your favorite part of wine tasting? Leave a note for all those wine explorers those who are beginning the journey full of question, intimidation, and curiosity. Remember, enjoy life with friends, drink happy!

From the Grape to the Glass Pt 4: Press to Barrel

Work, wait, work, wait, work like heck, wait, work, wait, enjoy! This seems to be the order of the winemaking process. Add in a lot of cleaning and a lot of beer and you’ve got some good wine. For the last several months we’ve been following the 2010 Bacchus Vineyard Cabernet Sauvignon from Barrister winery.

The 2010 vintage has kept owners Greg Lipsker and Michael White on their toes. In their 10 years as winemakers, 2010 will go down as the most challenging. The cool season kept the fruit on the vine longer than normal. Harvesting on November 4 yielded a fruit with lower sugar levels, higher acid and higher pH than in previous years. The snowiest November on record compounded challenges as well.

Interested in the process? Take a look at the previous posts and see what a grape goes through before it gets in your glass.

• Part 1: Progress Reports
• Part 2: The Science of Grapes
• Part 3: Harvest and Crush

Fermentation

Fermentation is where the sugar in the grapes is converted to alcohol. This process typically takes 7-10 days after the wine is inoculated with yeast (food for the sugar). Barrister winery uses four different types of yeast that emphasize different characteristics of the wine (aromatics, flavor, structure). This fermentation happens in stainless steel tanks. For 2010, Barrister decided to let the wine undergo extended maceration. This is the process where the juice and skins stay in the same tank for an additional period of time. This helps to soften the flavor and provide more weight as the short ‘hard’ tannin chains link together to become soft.

This extended maceration means…more work. During this time the skins must continually be “punched down” to avoid the cap from drying out and to keep the skins connected with the juice. The 2010 Cabernet spent a total of four weeks on the skins hoping to capture the traditional softness of Barrister wines.

Press

Two years ago Barrister bought the HAL 9000 of the press world. This beautiful blend of computer programming and stainless steel is their reward for using a small hand press for the first 8 vintages of their wine. This specific press company makes 8-12 machines per year and wineries like Betz and Col Solare use them in Washington. Prior to entering the press the “free run” juice (the juice that happens as a result of press, fermentation and punch down) is pumped into a temporary holding tank. The remaining juice – trapped in the skins goes into the press. The computer goes through a series of press and pause cycles to provide a consistent and soft extraction of juice. The juice goes through four filters before being pumped into the storage tanks. Barrister lets the pressed juice sit in the tanks for 24 hours to let additional sediment settle before being pumped into barrel.

Barrel Storage

The tradition of using oak barrels has been around for hundreds of years. Used properly the oak can impart beautiful layers of vanilla, charcoal, smoke, toast, tobacco, and more. Barrister uses French oak barrels for their 2010 Bacchus Cabernet. After soaking the oak barrels in water to swell any leaks, the free run and pressed juice are tucked in for their long rest. Barrister is lucky to have a large 7500+ square foot barrel room where hundreds of barrels rest single high in the naturally climate controlled basement. The smell is amazing. If you haven’t been to the Barrister barrel room, leave a comment, I’ll help arrange a visit for you. Access to the basement is through an old service elevator with an old fashion hand operated gate.

The Cabernet will rest in the barrel room for 18-26 months gently rocked by the trains that pass next to the winery several times per day. Part 5 in the series we’ll revisit the wine as it ages and talk about the barrels, blending and more. After all that wait, work, wait, clean, wait and work…now the long wait begins as the wine sleeps, rests and matures to become the beautiful Barrister Cabernet you’ve come to love.

« Previous Page — Next Page »