Today's Aging Wine Article

What You Can Learn From Wine Labels

Have you ever stood in the wine aisle staring at row and row of wine bottles wondering which wine you should buy? Most people will select a wine because they like the label. They are usually drawn to an interesting graphic or clever name on the label. Wine labels are important marketing tools, but there are also facts to be learned by actually reading the label.

Who? The wine label will always tell the name of the winery that made the wine. Wineries often add a proprietary name to the wine. This is usually a marketing tool to encourage interest in the wine.

What? The label will state what type of wine is in the bottle. If it is labeled as a specific type of wine, such as Cabernet Sauvignon, this means that at least 75% of the wine was produced from Cabernet grapes. Blending juice from other types of grapes is a common practice and often will improve the flavor and aroma of the wine.

When? Vintage is the term used to refer to the year in which the grapes were grown. In the United States wineries are allowed to blend in wine from other years. However, 85% of the volume must be from the year on the label. Not all wines are bottled as vintage wines. If you don't see a year on the label, it is not a vintage wine. Vintage becomes important when wine from a particular year is known to be of better quality than wine from other years. Vintage is also important in aging wines.

Where? When a wine label states that a wine is made from California grown grapes, 100% of the grapes used to produce that wine must be from California. Other states are not as strict and usually require that 75% of the grapes come from a particular state.

Sometimes wine labels will specify which officially designated viticultural area a wine came from; usually this is a region such as Napa Valley that is noted for high quality wines. When this occurs, it means that 85% or more of the grapes must have been grown in that area.

Some vineyards have become known for producing wine of a superior quality. The winery will want to mention the vineyard on the label. Vineyard specific wines like these need to use 95% or more of the grapes from that particular vineyard.

There are wineries that specialize in "estate bottled" wines. Usually this would be included on the label. Estate bottled means that all of the grapes were grown by the winery and that all of the wine making processes were also under the winery's control.

The next time you are shopping for a bottle of wine, take a closer look at the wine label. You will find that wine labels can be quite informative.

About the Author

Kathy Howe and her husband, Steve Howe, spend much of their free time tasting and enjoying wine. Their interest in wine is reflected in their web site, http://www.cheers2wine.com. They continue to explore wineries throughout California to keep up-to-date on the California Wine Country.

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What You Can Learn From Wine Labels


Have you ever stood in the wine aisle staring at row and row of wine bottles wondering which wine you should buy? Most people will select a wine beca...


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How To Make The Perfect Wine Choice For Your Meal

Actually, there is no such thing as a "perfect" choice when it comes to choosing wine to go with your meal. Taste is too subjective, and what is perfect for one person could spell a disaster for someone else.

However, there are some rules that do need to be taken into consideration, such as red wines going with beef, and white wines going with fish, chicken, and seafood. Just make sure you choose the best wine you can afford, mainly because they are usually higher quality and provide much more variety when it comes to aroma and flavor.

If you're planning on a main course featuring beef, it is important to weigh the strength of its flavor against the strength of the wine's bouquet. If you're looking for a wine to go with your rather flavorful meal, choose a wine that is equal in its intensity. On the other hand, you could always choose a lighter wine to go with this type of meal, if you're looking for a contrast. It all depends on what you're trying to feature, the wine or the food.

One popular pairing is a Grenache, with its rich black pepper bouquet, and Steak au Poivre (steak with pepper). If you happen to find a Grenache from the Gigondas region of the Rhone Valley in France, you're in luck. A more subtle dish, such as Steak Tartar, goes best with a Merlot or Cabernet Sauvignon, as these wines are less intense in flavor and bouquet.

When it comes to white wines, there's a reason why they go best with seafood, chicken, turkey, etc. These are usually lighter meals, and as such are complemented well by the more subtle flavors of white wines. It is usually the sauces these meals are prepared in which help determine the wine to be enjoyed. The Alsace region has a great Pinot Blanc, which has a spicy taste to it, and thus it goes well with a turkey dish flavored with paprika. One should not count out a Burgundy, though, as it has its place among spicier poultry dishes.

There are some forms of poultry which are richer than others, and duck is a good example. Dishes like this are best served with an acidic wine, such as those from the Sangiovese area of Tuscany. If you're going for a grilled chicken or turkey dish, though, you should probably choose a German Riesling or Chardonnay.

Sometimes, people focus too much on what meats to serve with wine. Cheese and fruit are often forgotten, but these foods can bring out a wine's flavor in different ways than meats can. There is an old tradition followed by many Portuguese involving serving a high quality Port with fruity desserts. A touch of a fine Gew?rztraminer can often bring out the best in some of the stronger cheeses on the market.

Perhaps you're looking for something to complement your bisque, or cream based soup. You can't go wrong with a Chardonnay, with its hint of apple or pear flavor. But, perhaps a Sauvignon Blanc would be more to your liking, as it has vegetable undertones and would emphasize the flavors of your soup.

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