PDF Oldman's Guide to Outsmarting Wine: 108 Ingenious Shortcuts to Navigate the World of Wine with Confidence and Style By Mark Oldman

PDF Oldman's Guide to Outsmarting Wine: 108 Ingenious Shortcuts to Navigate the World of Wine with Confidence and Style By Mark Oldman Praise for Oldmans Guide to Outsmarting WineThe perfect primerconcise evenhanded fun and practical The New YorkerFresh funny guideglib and unpretentious Oldman decodes wine tasting lingo and shows howPraise for Oldmans Guide to Outsmarting WineThe perfect primerconcise evenhanded fun and practical The New YorkerFresh funny guideglib and unpretentious Oldman decodes wine tasting lingo and shows how to spot a bargain bottle PeopleTHE benchmark book for a wine introductionGoodGrapeHighly approachable an inviting and informative book sure to please both novice and experienced wine connoisseurs Library JournalTransforms the wine experience Kirkus ReviewsIf youre a budding wine enthusiast with a distaste for encyclopedic volumes this is the book for you La Cucina ItalianaSimplifieswith fun and celebrity San Francisco ChronicleWe love Oldmans Guide Mark demystifies the world of wine Family Circle Editors Choice SelectionWinespeak without the geekwill make you fluent in wine without sounding like a blowhard Bon ApptitThe perfect book Wine EnthusiastIf only wed had just one wine book Oldmans Guide to Outsmarting WineJesse Kornbluth The Huffington PostPENGUIN BOOKS Oldmans Guide to Outsmarting WinePassionate about helping wine enthusiasts jostle the jaded and slay the snooty Mark Oldman is one of the countrys leading wine personalities His signature style was summed up as winespeak without the geek by Bon Apptit and the ideal mix of wine connoisseur showman and everyday dude by Publishers WeeklyThe bestselling Oldmans Guide to Outsmarting Wine was called perfect Wine Enthusiast shortcuts to a connoisseurs confidence BusinessWeek and the perfect primerconcise evenhanded fun and practical The New Yorker Currently in its ninth printing it won the Georges Duboeuf Best Wine Book of the Year Award was a finalist for Best Wine Book at the World Food Media Awards and is published in Japan Belgium and in four volumes in FranceMark has also written the bestselling Oldmans Brave New World of Wine which was called the perfect book for someone whos just caught the bug or would like to The Wall Street Journal one of the Best of Books of the Year iTunes amazing hilarious Marie Clare charismatic and cool Publishers Weekly and a book you will cherish The Huffington PostMark is a lead judge in the PBS television series The Winemakers and has just completed filming the shows next season in Frances Rhone Valley He has written for several top publications including Food Wine Departures and Travel Leisure and he has chosen all of the wine picks for the million annual readers of Everyday with Rachael Ray magazine A renowned speaker he lectures at the countrys top gastronomic festivals including the Aspen Food Wine Classic the Boston Wine Expo and the South Beach Food Network Wine Food FestivalGraduating Phi Beta Kappa from Stanford University with a BA MA and JD Mark has long been keenly interested in innovating in the areas of education and consumer advocacy Mark cofounded the career portal Vault in and served as the companys president through its successful sale in to a private euity firm He has served on four major boards of Stanford including the universitys Board of TrusteesVisit Mark online at MarkOldman facebook wetakem or twitter markoldman I drink to th general joy o th whole tableShakespeare Macbeth IntroductionI know nothing about wine is the classic sheepishly exasperated refrain uttered in wine shops and restaurants at dinner parties and anywhere else corks are popped Whether youre a habitu of Michelin three stars or a connoisseur of Subway sandwiches chances are youve experienced a Maalox moment when faced with making a decision about wine Its one of those universal knowledge deficiencieslike remembering friends birthdays or knowing the right dance movesthat haunt people throughout their livesThe wine and restaurant industries are partially to blame How do you experiment with new types of wine when restaurants mark them up at least three times over retail price Even if you can afford to broaden your wine horizons in a restaurant theres not always someone there to guide you Although some restaurants employ wine savvy servers many of them have no background in wine or just arent that approachable if they do The situation can be just as difficult in wine shops For every customer focused wine store there are others run by imperious or indifferent owners who careabout moving stock than educating their clientele Even if you ignore the shopkeeper its difficult to decipher the multiplicity of wine label types with some wines identified by grape variety others by region of origin and still others by brand nameCompounding the problem is wines Grey Poupon aura which makes it needlessly difficult to master Do restaurants employ scotch stewards Do we decant teuila Do beer guzzlers feel compelled to memorize vintage charts And its not just what you do with wine its what you say Can a wine really be diffident and flintaceous or smell like gooseberries and tomato leaves Snobs would have you believe you need a PhD in linguistics to truly enjoy wine Oldmans Guide to Outsmarting Wine cuts through this needless confusion like a samurai sword The idea for it came from my students who over the twenty years Ive taught wine courses have urged me to put this stuff in a book The book mirrors my teaching style which is always focused on providing an approachable answer key of uick easy to implement nuggets of wine wisdom Having attended countless wine tastings devoured virtually every wine book on the shelves and talked with innumerable wine pros I derive enormous pleasure from serving as a human filter for budding wine enthusiasts by distilling wine information down to its essentials And because wine is not my primary business I bring an independent perspective to the task I am beholden to no winery distributor wine shop publication or restaurantThere is no shortage of wine books on the market and I recommend some of the excellent ones in the last chapter But even the good ones reuire several readings to glean basic principles Oldmans Guide to Outsmarting Wine gets to the heart of the matter with unambiguous answers to practical wine uestions It is not a coffee table book a reference book or an in depth study of a particular wine region If you want to learn the chemistry behind malolactic fermentation or the history of the Cte dOr please look elsewhereBut if you know nothing about wine and want to rectify that swiftly and painlessly this book will help I have covered the subjects most useful to my students and me and have done so with the kind of brevity that makes these principles easy to remember This book contains streamlined shortcuts each followed up by a few explanatory paragraphs They are carefully designed to impart just enough wine knowledge to conuer dinner parties business dinners gift selection wine handling and storage and visits to the wine shop and wine countryEven better this book will vastly increase the number of bullets in your vinous holster Because most people are hopelessly resigned to falling back on the same old bottles in stores and restaurants Ive designed every section of this book with an eye toward expanding your wine options Youll learn the basic grape and regional styles as well as a slew of secret alternatives with many sections loaded with Marks Picks wine recommendations To make your wine decisions even easier my Faithful Fifty lists supply you with dozens of time tested bottles that will deliver big pleasure at small cost Finally to broaden your perspective even Ive included On My Table profilesthe personal wine picks and insights of several of the worlds most accomplished wine enthusiasts from Francis Ford Coppola to Rmi KrugConsider me your wine sherpa helping you navigate the perilous but rewarding elevations of vinous knowledge If my goal is achieved this book will allow you to dothan just enjoy wine You will become so confident that youll feel as though youve gotten the better of it You will outsmart wine Key CHEAT SHEET To help you remember the driving principle of each entry the Cheat Sheet sums things up in a pithy sentence or two LABEL DECODER Even experts lose sight of whether a wines name refers to its grape or its place of origin the Label Decoder will supply the answer OUTSMART THE TABLE Designed to entertain and enlighten Outsmart the Table provides a bit of supplementary color to each entry and gives you something scintillating to say around a table of guests TALK THE TALK A key reason wine intimidates us is that we cant pronounce all of those tricky european names Talk the Talk supplies the pronunciations for hundreds of major wine words and producer names MARKS PICKS Each Marks Picks sidebar offers a list of recommended producers for a particular wine type based on years of gauging the preferences of my students my wine friends and myself It is designed to be not a complete list of uality producers but a gateway to your exploration of a particular wine category I have tried to emphasize options that are affordable and widely availablebut be advised that even these bottles are sometimes difficult to find given Americas byzantine distribution laws In addition the On My Table profiles interspersed throughout the book provide hundreds of other interesting picks FIT FOR FEASTING While the guiding principle of food and wine pairing should be always to follow your own taste its helpful to know about the foods that tend to flatter certain wines Fit for feasting provides a sampling of these recommendations with emphasis on general categories but also specific dishes especially ones that have traditional eg red burgundy and roast chicken or regional eg Gewrztraminer and Muenster cheese significance By no means should you feel constrained by these or anyone elses food recommendationslet your palate ultimately be the judge ON MY TABLE SURVEY Ive found the best way to expand your wine horizons is first to hear about what other people drink So I set out to discover what some of the worlds most interesting and accomplished wine lovers drink in their leisure time The result the On My Table survey the personal wine preferences of oenophiles around the world Interspersed throughout the book these profiles are designed to inspire the development of your own wine passions They constitute a veritable Noahs Ark of prominent wine enthusiasts winemakers winery owners star chefs and restaurateurs award winning sommeliers leading importers academics auction house legends merchants wine educators and celebrity collectors I wanted you not only to become familiar with the names and preferences of these wine heroes but also to catch their excitement about wines ability to in the words of Herman Melville open the heartand thaw it right outEach On My Table profile supplies a respondents favorite wine type followed by a sampling of specific producers Consult the Appendix for a full list of On My Table participants as well as the fascinating trends that emerged from this survey The Faithful Fifteen Fifteen Top Producers for ValueW hen it comes to dispensing wine advice I dont hide the ball So lets start things off by answering the uestion that everyone asks where are the best values Although I cover buying strategies in depth later on including my Faithful Fifty lists of the worlds best wine deals I couldnt wait to give you my Faithful Fifteen producers These are the wineries offering wine that is consistently delicious widely available and affordably priced often below a bottle They have served my friends my students and me so well over the years that they deserve to be recognized if not memorizedHere are the Faithful Fifteen producers followed by some of the wines that make them such an impressive source for valueBrancott New ZealandSauvignon Blanc Pinot Noir Castle Rock California elsewhereCabernet Sauvignon Chardonnay Merlot Pinot Noir Petite Sirah Chateau Ste Michelle Washington StateChardonnay Pinot Gris Riesling Merlot Syrah Ice Wine Columbia Crest Washington StateChardonnay Sauvignon Blanc Cabernet Sauvignon Merlot Shiraz Ice Wine Concha y Toro ChileCasillero del Diablo wines including the Chardonnay Sauvignon Blanc Cabernet Sauvignon Merlot and Carmenre dArenberg AustraliaRiesling Shiraz Sauvignon Blanc Viognier Marsanne Georges Duboeuf Franceall types of Beaujolais Gruet New MexicoSparkling wine Hogue Washington StateChardonnay Cabernet Sauvignon Gewrztraminer Syrah OUTSMART THE TABLEIn your home designate a house white red and bubblyand call them thatLindemans AustraliaChardonnay Bin Cabernet Sauvignon Bin Shiraz Paul Jaboulet An FranceCtes du Rhne Parallle Crozes Hermitage Segura Viudas SpainCava Veramonte ChileSauvignon Blanc Cabernet SauvignonOn My Table MARIO BATALI is one of the most influential chefs of our time and the owner of several cutting edge restaurants New Yorks Babbo being the most famousProseccoMionettoRed BurgundyChambolle MusignyGeorges Roumier and Ghislaine BarthodI love the soft and feminine Burgundies because they go so well with the braised winter food I cookSouthern RhneChteauneuf du Pape red and white Henri Bonneau Les CaillouxWhite BurgundyChablisFranois Raveneau Moreau LarocheTocai lively full bodied white from the Friuli region of northeastern Italy not to be confused with TokayPinot Gris from Alsace or Tokaji Asz from Hungary Schiopetto Bastianich Marco FellugaPrimitivoA Mano Sinfarossa FellineBrunelloCerbaiona Col dOrcia BarbiSpecial wine for special occasionsW e begin our journey with a few simple principles that will forever improve how you judge a glass of wine As you read on youll realize that the dirty little secret of wine appreciation is that theres just not that much to it Swirl your wine breathe deeply take a taste and think about what comes to mind Does it smell like fruit or flowers or spices Fermented grape juice can evoke everything from apricots to violetsbut you have to train your nose to make these associations Does the wine smell a bit sweet like vanilla Thats evidence of oak Is there a tingle around the sides or tip of your tongue Acidity Is there a puckering dryness on your tongue or inner cheeks Tannin Does the wine taste hot Alcohol Awareness of these and other principles provides a helpful lens through which to assess wineso that you can then communicate your preferences to wine merchants servers and others charged with fulfilling your libational happiness Educate Your NoseH ow did strawberries get in the wine When one of my students asked this uestion as I was describing Pinot Noir her navet generated snatches of snickering in the class But I thought it was a reasonable uestion because to the uninitiated the vocabulary of wine appreciation seems less about grapes andabout the inventory of a fruit standAs you embark on your wine journey be assured that it takes experience and dedication to begin to see what the pros perceive in wine As when learning French or the piano you need discipline concentration and faith that it will eventually get easier You have to want to detect the subtleties in winethey wont come to you The payoff is that even just a little bit of effort will push you light years ahead of most casual wine drinkersand turn the daily obligation of eating into a ritual of pleasure and fascinationMuch of the initial difficulty of wine tasting is that were not used to thinking while we smell and taste When we eat were freuently like cows grazing in a pasture glassy eyed and oblivious to the nuances of what is in our mouths If we like a steak we think its good or deliciousnot that its juicy with a funky charred minerally character Were especially unfamiliar with using the nose to makedetailed discriminationswhich makes scrutinizing wine that muchdifficult because as we discuss in the next shortcut most of taste is in fact smellMoreover were not accustomed to homing in on specific components in winesuch as distinguishing the grass from the grapefruit in Sauvignon Blanc or the earthiness from the berry aromas in red Burgundy Its like listening to music if youre not trained to look for the twang and guttural growl of the bass guitar you may never notice it But if someone demonstrates what the bass sounds like by itself that element becomes infinitely easier to identify when layered into the wholeE GRUAUD LAROSE WAS PERHAPS THE FUNKIEST WINE I HAD EVER TASTED WHEN I OFFERED A TASTE TO OUR WAITRESS SHE REPLIED WITH GLEE IT SMELLS LIKE A BABYS DIAPER I DONT KNOW WHY THOSE SMELLS IN WINE APPEAL TO ME PERHAPS SOME DEEP ANIMAL INSTINCT BEING AWAKENED Karen King former wine director at New Yorks Gramercy TavernEven if we do detect aromas and flavors in wine we dont necessarily know how to express those sensations Think about it there are innumerable ways to describe what you see hear and touchbut where is our vocabulary for smell It usually doesnt venture far beyond good bad sweet or Whos smoking the Mary JaneTAKING NOTES ON WINE WAS A PROVING GROUND FOR MY RESEARCH ON THE UNIVERSE NOW WHEN I DESCRIBE THE BEAUTY OF A NEBULA MY VOCABULARY IS INSPIRED BY YEARS OF WINE COMMENTARY Neil deGrasse Tyson collector astrophysicist and director of the Hayden Planetarium on how years of recording his personal wine reflections pays off in galactic studiesYour mission then is to construct your own sensory vocabulary for wine Begin by becoming familiar with the descriptors that experts use This terminology relates primarily to the aromas and flavors that naturally spring from grape juice after it undergoes fermentation For example fermented Cabernet Sauvignon grapes yield wine that is usually aromatic of blackcurrants and plums while Sauvignon Blanc is often described in terms of lemon and herbs Wine terminology also describes nongrape essences such as vanilla from wines contact with oak barrels baked bread from the yeast used in the fermentation process and leather or mushrooms from the secondary aromas that develop as ce.

Rtain wines age To provide a common vocabulary for these kinds of words one enterprising expertretired viticulture professor Ann C Noblefashioned them into something called the Wine Aroma Wheel Long a favorite tool of wine tasting classes the wheel includesthan a hundred popular descriptors helping narrow down impressions from the general like fruity to the specific such as blackberries raspberries strawberriesWinespeak isnt limited to the concrete of course Wine is often associated with gender an aggressive muscular Barolo or a gentle perfumed Volnay class a well bred Bordeaux as opposed to a rustic Primitivo and of course plenty of sex a lush full bodied hedonistic Meursault Such associations are limited only by your imagination a Chardonnay once reminded me of a frozen yogurt shop because as I later realized the wine was redolent of the vanilla scent that always filled that store It is of course possible to take wine descriptions a bit too far And for your entertainment I include on page a list of some of theflorid and bizarre terms I have encountered over the yearsEAT SHEETWine appreciation neednt be stuffy or onerousbut you must be willing to train your nose and develop your own sensory vocabularyOUTSMART THE TABLE Although the terms are used synonymously by most people aroma technically refers to the simple intrinsic smell of a particular grape type while bouuet is supposed to refer to thecomplex smells that develop in wine with years of bottle age For our purposes the difference isnt important Foron the Wine Aroma Wheel visit winearomawheelAs for the classic descriptors this book will introduce you to dozens of them But just knowing them is only the beginning You then need to figure out which of these words make sense to you and educate your nose to recognize those aromas This is as simple as smelling the real articlea lemon a jar of blackcurrant preserves the crushed pepper on your saladand then looking for those aromas in the wine itself Become a student of smells paying attention to everyday aromas like the fruit you eat cedar in a closet or the smell of pavement after it has rained Doing so you willeasily isolate the individual components in the winelike the bass guitar twangs in our music analogyAnother helpful techniue is to smell different wine types side by side noticing the subtle aromatic differences among say a Cabernet Sauvignon a Pinot Noir and a Beaujolais Finally its valuable to compare your own impressions against those of the experts How do the descriptions of seasoned tasters like famed wine critic Robert Parker or the editors of Wine Spectator match up with your own Eventually your own sensory repertoire will take shapeand youll be able to describe your wine preferences with precision and flair Thirty Poetic and Perplexing Wine DescriptorsThe following are unusual wine descriptions Ive heard over the yearsuse them at your own risk THE GREAT OUTDOORSHeatheryMeadow flowersSeaweedMown lawnBurning autumn leavesINDUSTRIALAshLead pencilFlintKeroseneCandle waxCreosoteEXOTICLychee nutsChamomile teaNettlesuinceLanolinBacon fatVaucluse trufflesPERPLEXINGTatsoiJanglySeptembralDOWNRIGHT WRONGOld running shoesWet dogCats peeCrushed earthwormsSweatBeef bloodDirty hot tubWaterlogged Buick RivieraFungalExcremental On My Table FRANCIS FORD COPPOLA is one of Americas great filmmakers and the founder of the award winning Niebaum Coppola Estate Winery in Napa Valley CaliforniaShirazRosemount LindemansCabernet Sauvignon and other reds from NapaSwanson Staglin The Three Steps of Wine Appreciation or Dont Give Short Shrift to the SniffI f you remember anything from this book know that you should never give short shrift to the sniff In fact as well soon cover it is the most important aspect of wine appreciationWith that in mind here are the three classic steps that wine tasters use THE LOOK In a step called eyeing the wine tasters tilt a glass of wine away from them preferably against a white surface and take a good look at the wine Besides the aesthetic pleasure of admiring your wine such as the twenty four karat glow of an Australian Chardonnay or the pitch black mystery of a Petite Sirah a wines appearance can give you an idea of its bottle age White wine gains color as it ages often becoming golden and eventually a deep yellow brown A red wine sheds color as it evolves showing a purplish tint in its youth which turns ruby and finally a faded red brown hue after several years Of course a wines color also varies with its particular grape type a pinot noir for example starts life with a kind of ruby translucence while syrah is characteristically darker and opaueAlthough you may feel compelled to consider a wines legsthe streaky droplets wine leaves on a glassShortcut will disabuse you of this unnecessary ritualWITHOUT VISUAL CUES FROM THE LABEL AND THE WINE COLOR YOU WILL BE AMAZED AT HOW MUCH MORE YOU NOTICE IN THE AROMA Ann C Noble retired professor of viticulture THE NOSE Your olfactory sense is mission control for wine appreciation While the mouth is a relatively ignorant sensory organbasically capable of perceiving only things that are sweet sour bitter and saltyyour nose is a veritable Geiger counter of sensitivity able to detect thousands of nuances So most of our sense of taste is actually smellwhich is why Alfalfa of the Little Rascals held his nose before being force fed castor oilTo get a good hit of a wines aromas you must first aerate the wineexpose it to oxygenby swirling it in the glass Its easier to perform this so called tasters twitch if you swirl the glass with its base resting on a table and when the glass is nothan half full Then after swirling the wine insert your nose well into the glass and take several uick sniffs This is when you start looking for the whole range of essences mentioned in the previous shortcutfrom aromas of fruit and flowers to things like vanilla earth and pepper Tasters refer to the aromas or bouuet of wine as its nose as in I notice a lot of blackberries on the noseEAT SHEETAlthough proper wine tasting involves three steps nothing isimportant than getting good deliberate sniffs of the wineOUTSMART THE TABLE Never judge a wine by the first sipallow some time for you and the wine to settle down and get acuainted Always hold a glass by its stem so as not to warm or smudge the bowl THE TASTE Lets not kid ourselves herethe smell may be mission control but the taste is the money shotthe real payoff As you roll the wine on your tongue ask yourself if any of the scents echo in its taste Some will but remember its far easier to smell these nuances than it is to taste them As the coming chapters explain youll also want to assess a wine for its weight or body light medium or heavy acidity sharp moderate or low dryness bone dry off dry or sweet and with red wine its level of tannin gum numbingly high moderate or low As you sit with the wine you should consider its aftertaste or finish long or short balance harmonious or out of proportion and complexity does the wine have a lot to say The pros often use the word palate to refer to a wines taste as in On the palate the wine is full bodied tannic and complexWell clarify these concepts ahead but if youre asking why its necessary to consider such a laundry list of factors the answer is well its not However if you wish to be able to describe the style of wine you really likeso that you can then communicate your preferences to wine servers and other purveyors of vinous pleasurelearning about the basic components of wine is well worth the effort Ignore a Wines LegsL egs also known as tears are the film that collects inside a glass after you swirl your wine I tell my students to think about how paint looks when it drips down a wallthose are a wines legsLegs are easy to identify but they arent easy to interpret In general prominent slow dripping legs tend to indicate a wine thats of some viscosity and thuslikely to taste fuller bodied A generation ago some wine pros declared legs an indication of a wines uality and before long every bell bottomed barfly was looking to see whether a wine had nice legsAlthough the notion of legs has persisted in the popular imagination these days you wont hear experts euate legs with uality At best a wine with slow dripping droplets may tip you off to a fuller mouth feel but there are plenty of exceptions to this rule Youll learn muchabout a wine from actually nosing and tasting it than you will from ogling its dropletsEAT SHEETSlow dripping droplets or legs can indicate a fuller bodied wine but not much elseOUTSMART THE TABLEIn Spain a wines legs are called lagrimas tears in Germany they are Kirchenfenster church windows On My Table ALAN RICHMAN is one of the worlds leading chroniclers of gastronomy and a multiple winner of the James Beard Foundation Award for his contributions to G magazineSauvignon Blanc from California New Zealand France and South AfricaUS Rochioli Sancerre Crochet New Zealand Craggy Range South Africa MulderboschPinot Noir from CaliforniaSiduriRed BurgundyLignier DujacZinfandelMartinelli SeghesioChampagneMumm de Cramant Blanc de BlancsGewrztraminerAlsace Zind Humbrecht New York Standing Stone New Zealand Lawsons Dry HillsRiesling from Germany California and AlsaceGermany Dr Loosen Selbach Oster California Smith Madrone Alsace Trimbach Zind Humbrecht Dry Wine Is Technically Unsweet butE ven if you dont know much about wine you probably order your wine dry Somehow somewhere ordering a glass of dry wine became the politically correct thing to do even if some people dont know exactly what dry means or they normally like sugary beverages like cola and frozen margaritasLets set matters straight dry is technically the opposite of sweet so you can think of a dry wine as being unsweet A truly dry wine occurs when all of the natural sugar in grapes converts to alcohol during fermentation Sweet wine in contrast gets that way because not all of its sugar is allowed to convert to alcohol The unfermented sugar left in the wine is called residual sugar and is the reason dessert wines taste sweet on the tip of your tongue Wines that are off dry such as many Rieslings have only a moderate amount of residual sugar so they are semisweet but usually dry enough to be enjoyed with a mealWhere it gets tricky is that many wines that are fermented dry can nevertheless give the impression of sweetness In fact many bestselling dry wines from bubbly to Chardonnay to Zinfandel to Shiraz can seem a bit sweet This sweet sensation comes not from residual sugar but from the fermentation of extra ripe grapes When grapes get intensely ripeas they often do in warm climates like California and Australiathey can produce wine that gives a sensory impression of sweetness Vegetables like corn or tomatoes have the same impact although we dont think of them as sweet per se at their ripest and most succulent they can seduce the palate with sensations of sweetness Dry wine can also seem a bit sweet from contact with oak barrels which imparts a sweet vanilla dimension to wineEXPERIMENT EXPERIMENT AND EXPERIMENT SOME MORE MOST WINE LOVERS TRACE AN EVOLUTION FROM SWEETER OFF DRY WHITES TO DRIER WHITES TO LIGHTER REDS TO HEAVIER FULLER MORE STRUCTURED AND LESS OBVIOUS REDS Allen Meadows owner BurghoundCHEAT SHEETIn wine dry is the opposite of sweet but dry wines can sometimes seem a bit sweet This impression of sweetness comes not so much from unfermented ie residual sugar as from the natural fruitiness that results from the fermentation of intensely ripe grapes as well as the wines contact with oak barrels Acidity Is a Lemon Sueeze for FoodM iss may I get a plate of lemons If I can only tell you how many times Ive heard this while dining out with my friend Adrian Every chance he gets he orders lemons with his food Not just with fish either Omelets tacos spaghettieverything he eats gets a hit of lemonAt first I thought Adrian had some sort of citric obsessionyou know a lemon colored car crates of Lemon Pledge in his closet and posters of ripe lemons in his bedroomBut as I learnedabout wine I realized that his lemon lust makes perfect sense A sueeze of lemon is like acidity in wine it heightens the flavor of foodAcidity is naturally present in wine and is most noticeable in tart whites like Sauvignon Blanc and light reds like Beaujolais You know it by the tingle on the edges and tip of your tongue as well as a mouthwatering sensation in the cheeks and back of the throat Dont confuse acidity with tannin Shortcut the drying sensation perceptible in big red wines When describing a wine with noticeable acidity tasters often use terms like racy juicy tart tangy and zestyLike everything else in wine acidity should be in balance If a wine doesnt have enough acidity it can taste dull and lifelessflabby in wine parlance It is also what makes off dry and dessert wines refreshing counterbalancing their sweetness and preventing them from tasting syrupy On the other hand when a wine has too much acidity it imparts a sharp sour almost salty sensationHow much acidity a wine has depends on things like its grape type soil and climate Cooler climates such as Frances Chablis region and New Zealands Marlborough region tend to produce wines withpronounced acidity Winemakers can reduce the acidity in wine by inducing malolactic fermentation Thats a scary phrase that simply refers to a secondary fermentation that takes place in many wines When a wine undergoes malolactic fermentation its sharp malic acids the same biting acids present in green apples are converted into lactic acids the creamy soft acids in milk making the wine softer and smoother Now when you hear about a wines malo in winery tasting rooms youll know that its just a chemical reaction that tones down the wines acidityNE WINE IS FOOD FOR THE TABLE ITS MEANT TO BE DRUNK AND ENJOYED NOT ENDLESSLY STUDIED REMEMBER WHAT YOU LIKE IS THE MOST IMPORTANT THING DE GUSTIBUS NON EST DISPUTANDUM THERES NO DISPUTING YOUR TASTE Jack Stuart former winemaker Silverado VineyardsAs my lemon loving friend has demonstrated however you dont want to suppress all of a wines acidity Not only is tanginess a flavor booster for food it can actually make certain foods taste better An acidic wine like Chianti pairs so well with acidic foods like tomato sauces and tangy cheeses because the tart tastes in the wine and the food subdue each other The net effect for your taste buds is a bit sweeta pleasing sensation A wines tanginess is also useful with creamy sauces helping to cut through their richness and cleanse your palate The one pitfall to avoid is pairing acidic wine with sweet fooda combination that clashes on most peoples palatessuch as having Sauvignon Blanc with birthday cakeEAT SHEETAcidity in wine is your friend amplifying the flavor of food and giving the wine zest and in exceptional cases ageabilityOUTSMART THE TABLEAs well cover in Shortcut coldness emphasizes a wines acidity Thats why serving fine dessert wines ice cold will bring out their tartness which is needed to balance their sweetnessFinally acidity is the primary reason that a tiny percentage of white wines can actually improve with age becomingcomplex and interesting as the years roll on Acidity acts the same way that tannin does in red wine serving as the wines structurea gradually diminishing preservative that allows an ageable white like a grand cru Puligny Montrachet or a fine German Riesling eventually to scale celestial heights Oak Gives Wine Hints of Vanilla and or SmokeI s the broccoli buttered Ordering a vegetable like broccoli off a menu is always a gamble It can come lightly buttered its crunch softened by a light coating of beurre blanc Or it can be swimming in a buttery lagoon its very vegetability smothered by a creamy canopySo it is with oak and wine Oak is an add on winemakers use to enhance a wines natural fruit adding a sweet scent and a creamy texture to the wine Applying it excessively or with the wrong grape type however creates a heavy handed wine that deadens the palate and clashes with foodSo how do you know that oak is in play Its signature scent is that of vanilla but it can also smell like butterscotch caramel cinnamon nutmeg coconut smoke or burned toast Chardonnay from California and Australia is famous for its oakiness while many of the worlds great reds Cabernet Sauvignon and red Bordeaux see a lot of time in oak too Mature Cabernet Sauvignon and red Bordeaux are often described as redolent of cedarwood a cigar box or as a wine friend once said a sleepless night at the Cohiba factory Australian Shiraz and Spanish Rioja are sometimes infamous for their heavy contact with strong scented oakOak adds not only aromas but also flavors that echo these scents as well as greater viscosity and creaminess Because tannin naturally occurs in oak wood contact with oak barrels can also give some reds a bittannic impactAn even easier tip off to oak is a label mention such as Oak Aged or an allusion to barrels as in Barrel Fermented Barrel Aged or Barrel Selection These terms describe how a wine gets oaky in the first place One way is to ferment it in oak barrels rather than stainless steel tanks which unlike oak dont add any flavor to the wine The other source of oakiness is aging in oak barrels after fermentation typically over a period of six months to two years and sometimes longer to give a winecomplexityThe type of oak used determines the impact it makes New barrels have a much stronger effect than used ones American oak is consideredaggressive and somewhat less refined than its French counterpart Another consideration is the degree to which the inside of the barrel has been charred which gives wine a toasty smoky characterOAK IS THE LAZY WAY TO GET FLAVOR IT.

oldman's pdf guide pdf outsmarting kindle wine: kindle ingenious ebok shortcuts pdf navigate epub world free wine free with epub confidence epub style epub Oldman's Guide download to Outsmarting download to Outsmarting Wine: 108 pdf Guide to Outsmarting kindle Guide to Outsmarting Wine: 108 epub Oldman's Guide to Outsmarting Wine: 108 Ingenious Shortcuts to Navigate the World of Wine with Confidence and Style PDF/EPUBRtain wines age To provide a common vocabulary for these kinds of words one enterprising expertretired viticulture professor Ann C Noblefashioned them into something called the Wine Aroma Wheel Long a favorite tool of wine tasting classes the wheel includesthan a hundred popular descriptors helping narrow down impressions from the general like fruity to the specific such as blackberries raspberries strawberriesWinespeak isnt limited to the concrete of course Wine is often associated with gender an aggressive muscular Barolo or a gentle perfumed Volnay class a well bred Bordeaux as opposed to a rustic Primitivo and of course plenty of sex a lush full bodied hedonistic Meursault Such associations are limited only by your imagination a Chardonnay once reminded me of a frozen yogurt shop because as I later realized the wine was redolent of the vanilla scent that always filled that store It is of course possible to take wine descriptions a bit too far And for your entertainment I include on page a list of some of theflorid and bizarre terms I have encountered over the yearsEAT SHEETWine appreciation neednt be stuffy or onerousbut you must be willing to train your nose and develop your own sensory vocabularyOUTSMART THE TABLE Although the terms are used synonymously by most people aroma technically refers to the simple intrinsic smell of a particular grape type while bouuet is supposed to refer to thecomplex smells that develop in wine with years of bottle age For our purposes the difference isnt important Foron the Wine Aroma Wheel visit winearomawheelAs for the classic descriptors this book will introduce you to dozens of them But just knowing them is only the beginning You then need to figure out which of these words make sense to you and educate your nose to recognize those aromas This is as simple as smelling the real articlea lemon a jar of blackcurrant preserves the crushed pepper on your saladand then looking for those aromas in the wine itself Become a student of smells paying attention to everyday aromas like the fruit you eat cedar in a closet or the smell of pavement after it has rained Doing so you willeasily isolate the individual components in the winelike the bass guitar twangs in our music analogyAnother helpful techniue is to smell different wine types side by side noticing the subtle aromatic differences among say a Cabernet Sauvignon a Pinot Noir and a Beaujolais Finally its valuable to compare your own impressions against those of the experts How do the descriptions of seasoned tasters like famed wine critic Robert Parker or the editors of Wine Spectator match up with your own Eventually your own sensory repertoire will take shapeand youll be able to describe your wine preferences with precision and flair Thirty Poetic and Perplexing Wine DescriptorsThe following are unusual wine descriptions Ive heard over the yearsuse them at your own risk THE GREAT OUTDOORSHeatheryMeadow flowersSeaweedMown lawnBurning autumn leavesINDUSTRIALAshLead pencilFlintKeroseneCandle waxCreosoteEXOTICLychee nutsChamomile teaNettlesuinceLanolinBacon fatVaucluse trufflesPERPLEXINGTatsoiJanglySeptembralDOWNRIGHT WRONGOld running shoesWet dogCats peeCrushed earthwormsSweatBeef bloodDirty hot tubWaterlogged Buick RivieraFungalExcremental On My Table FRANCIS FORD COPPOLA is one of Americas great filmmakers and the founder of the award winning Niebaum Coppola Estate Winery in Napa Valley CaliforniaShirazRosemount LindemansCabernet Sauvignon and other reds from NapaSwanson Staglin The Three Steps of Wine Appreciation or Dont Give Short Shrift to the SniffI f you remember anything from this book know that you should never give short shrift to the sniff In fact as well soon cover it is the most important aspect of wine appreciationWith that in mind here are the three classic steps that wine tasters use THE LOOK In a step called eyeing the wine tasters tilt a glass of wine away from them preferably against a white surface and take a good look at the wine Besides the aesthetic pleasure of admiring your wine such as the twenty four karat glow of an Australian Chardonnay or the pitch black mystery of a Petite Sirah a wines appearance can give you an idea of its bottle age White wine gains color as it ages often becoming golden and eventually a deep yellow brown A red wine sheds color as it evolves showing a purplish tint in its youth which turns ruby and finally a faded red brown hue after several years Of course a wines color also varies with its particular grape type a pinot noir for example starts life with a kind of ruby translucence while syrah is characteristically darker and opaueAlthough you may feel compelled to consider a wines legsthe streaky droplets wine leaves on a glassShortcut will disabuse you of this unnecessary ritualWITHOUT VISUAL CUES FROM THE LABEL AND THE WINE COLOR YOU WILL BE AMAZED AT HOW MUCH MORE YOU NOTICE IN THE AROMA Ann C Noble retired professor of viticulture THE NOSE Your olfactory sense is mission control for wine appreciation While the mouth is a relatively ignorant sensory organbasically capable of perceiving only things that are sweet sour bitter and saltyyour nose is a veritable Geiger counter of sensitivity able to detect thousands of nuances So most of our sense of taste is actually smellwhich is why Alfalfa of the Little Rascals held his nose before being force fed castor oilTo get a good hit of a wines aromas you must first aerate the wineexpose it to oxygenby swirling it in the glass Its easier to perform this so called tasters twitch if you swirl the glass with its base resting on a table and when the glass is nothan half full Then after swirling the wine insert your nose well into the glass and take several uick sniffs This is when you start looking for the whole range of essences mentioned in the previous shortcutfrom aromas of fruit and flowers to things like vanilla earth and pepper Tasters refer to the aromas or bouuet of wine as its nose as in I notice a lot of blackberries on the noseEAT SHEETAlthough proper wine tasting involves three steps nothing isimportant than getting good deliberate sniffs of the wineOUTSMART THE TABLE Never judge a wine by the first sipallow some time for you and the wine to settle down and get acuainted Always hold a glass by its stem so as not to warm or smudge the bowl THE TASTE Lets not kid ourselves herethe smell may be mission control but the taste is the money shotthe real payoff As you roll the wine on your tongue ask yourself if any of the scents echo in its taste Some will but remember its far easier to smell these nuances than it is to taste them As the coming chapters explain youll also want to assess a wine for its weight or body light medium or heavy acidity sharp moderate or low dryness bone dry off dry or sweet and with red wine its level of tannin gum numbingly high moderate or low As you sit with the wine you should consider its aftertaste or finish long or short balance harmonious or out of proportion and complexity does the wine have a lot to say The pros often use the word palate to refer to a wines taste as in On the palate the wine is full bodied tannic and complexWell clarify these concepts ahead but if youre asking why its necessary to consider such a laundry list of factors the answer is well its not However if you wish to be able to describe the style of wine you really likeso that you can then communicate your preferences to wine servers and other purveyors of vinous pleasurelearning about the basic components of wine is well worth the effort Ignore a Wines LegsL egs also known as tears are the film that collects inside a glass after you swirl your wine I tell my students to think about how paint looks when it drips down a wallthose are a wines legsLegs are easy to identify but they arent easy to interpret In general prominent slow dripping legs tend to indicate a wine thats of some viscosity and thuslikely to taste fuller bodied A generation ago some wine pros declared legs an indication of a wines uality and before long every bell bottomed barfly was looking to see whether a wine had nice legsAlthough the notion of legs has persisted in the popular imagination these days you wont hear experts euate legs with uality At best a wine with slow dripping droplets may tip you off to a fuller mouth feel but there are plenty of exceptions to this rule Youll learn muchabout a wine from actually nosing and tasting it than you will from ogling its dropletsEAT SHEETSlow dripping droplets or legs can indicate a fuller bodied wine but not much elseOUTSMART THE TABLEIn Spain a wines legs are called lagrimas tears in Germany they are Kirchenfenster church windows On My Table ALAN RICHMAN is one of the worlds leading chroniclers of gastronomy and a multiple winner of the James Beard Foundation Award for his contributions to G magazineSauvignon Blanc from California New Zealand France and South AfricaUS Rochioli Sancerre Crochet New Zealand Craggy Range South Africa MulderboschPinot Noir from CaliforniaSiduriRed BurgundyLignier DujacZinfandelMartinelli SeghesioChampagneMumm de Cramant Blanc de BlancsGewrztraminerAlsace Zind Humbrecht New York Standing Stone New Zealand Lawsons Dry HillsRiesling from Germany California and AlsaceGermany Dr Loosen Selbach Oster California Smith Madrone Alsace Trimbach Zind Humbrecht Dry Wine Is Technically Unsweet butE ven if you dont know much about wine you probably order your wine dry Somehow somewhere ordering a glass of dry wine became the politically correct thing to do even if some people dont know exactly what dry means or they normally like sugary beverages like cola and frozen margaritasLets set matters straight dry is technically the opposite of sweet so you can think of a dry wine as being unsweet A truly dry wine occurs when all of the natural sugar in grapes converts to alcohol during fermentation Sweet wine in contrast gets that way because not all of its sugar is allowed to convert to alcohol The unfermented sugar left in the wine is called residual sugar and is the reason dessert wines taste sweet on the tip of your tongue Wines that are off dry such as many Rieslings have only a moderate amount of residual sugar so they are semisweet but usually dry enough to be enjoyed with a mealWhere it gets tricky is that many wines that are fermented dry can nevertheless give the impression of sweetness In fact many bestselling dry wines from bubbly to Chardonnay to Zinfandel to Shiraz can seem a bit sweet This sweet sensation comes not from residual sugar but from the fermentation of extra ripe grapes When grapes get intensely ripeas they often do in warm climates like California and Australiathey can produce wine that gives a sensory impression of sweetness Vegetables like corn or tomatoes have the same impact although we dont think of them as sweet per se at their ripest and most succulent they can seduce the palate with sensations of sweetness Dry wine can also seem a bit sweet from contact with oak barrels which imparts a sweet vanilla dimension to wineEXPERIMENT EXPERIMENT AND EXPERIMENT SOME MORE MOST WINE LOVERS TRACE AN EVOLUTION FROM SWEETER OFF DRY WHITES TO DRIER WHITES TO LIGHTER REDS TO HEAVIER FULLER MORE STRUCTURED AND LESS OBVIOUS REDS Allen Meadows owner BurghoundCHEAT SHEETIn wine dry is the opposite of sweet but dry wines can sometimes seem a bit sweet This impression of sweetness comes not so much from unfermented ie residual sugar as from the natural fruitiness that results from the fermentation of intensely ripe grapes as well as the wines contact with oak barrels Acidity Is a Lemon Sueeze for FoodM iss may I get a plate of lemons If I can only tell you how many times Ive heard this while dining out with my friend Adrian Every chance he gets he orders lemons with his food Not just with fish either Omelets tacos spaghettieverything he eats gets a hit of lemonAt first I thought Adrian had some sort of citric obsessionyou know a lemon colored car crates of Lemon Pledge in his closet and posters of ripe lemons in his bedroomBut as I learnedabout wine I realized that his lemon lust makes perfect sense A sueeze of lemon is like acidity in wine it heightens the flavor of foodAcidity is naturally present in wine and is most noticeable in tart whites like Sauvignon Blanc and light reds like Beaujolais You know it by the tingle on the edges and tip of your tongue as well as a mouthwatering sensation in the cheeks and back of the throat Dont confuse acidity with tannin Shortcut the drying sensation perceptible in big red wines When describing a wine with noticeable acidity tasters often use terms like racy juicy tart tangy and zestyLike everything else in wine acidity should be in balance If a wine doesnt have enough acidity it can taste dull and lifelessflabby in wine parlance It is also what makes off dry and dessert wines refreshing counterbalancing their sweetness and preventing them from tasting syrupy On the other hand when a wine has too much acidity it imparts a sharp sour almost salty sensationHow much acidity a wine has depends on things like its grape type soil and climate Cooler climates such as Frances Chablis region and New Zealands Marlborough region tend to produce wines withpronounced acidity Winemakers can reduce the acidity in wine by inducing malolactic fermentation Thats a scary phrase that simply refers to a secondary fermentation that takes place in many wines When a wine undergoes malolactic fermentation its sharp malic acids the same biting acids present in green apples are converted into lactic acids the creamy soft acids in milk making the wine softer and smoother Now when you hear about a wines malo in winery tasting rooms youll know that its just a chemical reaction that tones down the wines acidityNE WINE IS FOOD FOR THE TABLE ITS MEANT TO BE DRUNK AND ENJOYED NOT ENDLESSLY STUDIED REMEMBER WHAT YOU LIKE IS THE MOST IMPORTANT THING DE GUSTIBUS NON EST DISPUTANDUM THERES NO DISPUTING YOUR TASTE Jack Stuart former winemaker Silverado VineyardsAs my lemon loving friend has demonstrated however you dont want to suppress all of a wines acidity Not only is tanginess a flavor booster for food it can actually make certain foods taste better An acidic wine like Chianti pairs so well with acidic foods like tomato sauces and tangy cheeses because the tart tastes in the wine and the food subdue each other The net effect for your taste buds is a bit sweeta pleasing sensation A wines tanginess is also useful with creamy sauces helping to cut through their richness and cleanse your palate The one pitfall to avoid is pairing acidic wine with sweet fooda combination that clashes on most peoples palatessuch as having Sauvignon Blanc with birthday cakeEAT SHEETAcidity in wine is your friend amplifying the flavor of food and giving the wine zest and in exceptional cases ageabilityOUTSMART THE TABLEAs well cover in Shortcut coldness emphasizes a wines acidity Thats why serving fine dessert wines ice cold will bring out their tartness which is needed to balance their sweetnessFinally acidity is the primary reason that a tiny percentage of white wines can actually improve with age becomingcomplex and interesting as the years roll on Acidity acts the same way that tannin does in red wine serving as the wines structurea gradually diminishing preservative that allows an ageable white like a grand cru Puligny Montrachet or a fine German Riesling eventually to scale celestial heights Oak Gives Wine Hints of Vanilla and or SmokeI s the broccoli buttered Ordering a vegetable like broccoli off a menu is always a gamble It can come lightly buttered its crunch softened by a light coating of beurre blanc Or it can be swimming in a buttery lagoon its very vegetability smothered by a creamy canopySo it is with oak and wine Oak is an add on winemakers use to enhance a wines natural fruit adding a sweet scent and a creamy texture to the wine Applying it excessively or with the wrong grape type however creates a heavy handed wine that deadens the palate and clashes with foodSo how do you know that oak is in play Its signature scent is that of vanilla but it can also smell like butterscotch caramel cinnamon nutmeg coconut smoke or burned toast Chardonnay from California and Australia is famous for its oakiness while many of the worlds great reds Cabernet Sauvignon and red Bordeaux see a lot of time in oak too Mature Cabernet Sauvignon and red Bordeaux are often described as redolent of cedarwood a cigar box or as a wine friend once said a sleepless night at the Cohiba factory Australian Shiraz and Spanish Rioja are sometimes infamous for their heavy contact with strong scented oakOak adds not only aromas but also flavors that echo these scents as well as greater viscosity and creaminess Because tannin naturally occurs in oak wood contact with oak barrels can also give some reds a bittannic impactAn even easier tip off to oak is a label mention such as Oak Aged or an allusion to barrels as in Barrel Fermented Barrel Aged or Barrel Selection These terms describe how a wine gets oaky in the first place One way is to ferment it in oak barrels rather than stainless steel tanks which unlike oak dont add any flavor to the wine The other source of oakiness is aging in oak barrels after fermentation typically over a period of six months to two years and sometimes longer to give a winecomplexityThe type of oak used determines the impact it makes New barrels have a much stronger effect than used ones American oak is consideredaggressive and somewhat less refined than its French counterpart Another consideration is the degree to which the inside of the barrel has been charred which gives wine a toasty smoky characterOAK IS THE LAZY WAY TO GET FLAVOR IT.

PDF Oldman's Guide to Outsmarting Wine: 108 Ingenious Shortcuts to Navigate the World of Wine with Confidence and Style By Mark Oldman

PDF Oldman's Guide to Outsmarting Wine: 108 Ingenious Shortcuts to Navigate the World of Wine with Confidence and Style By Mark Oldman En tant u’auteur connu certains de ses livres fascinent les lecteurs comme dans le livre Oldman's Guide to Outsmarting Wine 108 Ingenious Shortcuts to Navigate the World of Wine with Confidence and Style ui est l’un des lecteurs les plus recherchés Mark Oldman auteurs dans le monde

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