Wednesday’s Meritage – Wine Quiz Answer, Too Hot and Too Cold, Grading Wine Ratings and more
I think I have a lot of interesting stuff for you , but – let’s start from the answer to the wine quiz #48, Let’s get a little technical. Considering that I got only one response to the quiz, I can only guess that I went too far – even though I really didn’t see it that way – my hope was that everybody will try to answer at least something – it is definitely fine to say “I have no idea” – makes it as good of an answer as anything else.
Anyway, in that quiz you were supposed to match wines in the list with some of the technical terms, and as a bonus part to explain what the terms mean. These were the terms presented: Appassimento, Estufagem, Flor, Malolactic fermentation, Noble Rot, Solera, Vintage. Here is the list of wines with the relevant terms and explanations:
A. Cabernet Sauvignon – this was a curve ball, as I warned you. None of the given terms are really associated with this wine.
B. Champagne – Vintage is only declared in the exceptional years
C. Chardonnay – Malolactic fermentation is often used to produce softer-tasting Chardonnay
D. Jerez - flor, solera
E. Madeira – Estufagem
F. Port – Vintage is declared only in exceptional years.
G. Riesling – Noble rot
H. Valtellina Sfursat – Appassimento – in production of Valtelina Sfursat, Nebbiolo grapes are dried before pressing, sometimes for 100+ days.
I. Vin Jaune – flor
All in all, VinoInLove gets an honorable mention, both for the courage and for providing a number of right answers. Also, this quiz forced me to add a feature to this blog which I wanted to do for the long time – a Wine Glossary! Now, instead of providing explanation for all the terms one by one, I can simply refer you to my new Wine Glossary page. And as it is new feature, I would love to hear from you – comments, yay, nay, suggestions – anything and everything goes!
And now, to the news!
Boy, so much stuff happens when you get away from the Reader for a while. Some of my “news” might not be new for you at all, but – I still would like to share it here.
First, I found this very interesting article by Dr. Vino, who writes for the Wine-Searcher site – the article hits close to home for all of us who gets wine shipped to them ( and who doesn’t nowadays). Do you know how your wine was stored during the shipping? Was it exposed to extreme heat or extreme cold? Both can equally destroy your wine, but for more details go read the article.
The next interesting article again comes from Dr. Vino and it is dedicated to all the number addicts and Champagne aficionados ( I know I have a few among my readers, but I will not name names). Want to know how many bottles were made, consumed and broken (okay, I’m pulling your leg here) – take a look at this post.
Can you name the wines which are produced by the iconic Spanish winery, Vega Sicilia? Unico? Yes, of course. Valbuena 5? Very good. How about some Rioja? No, no Rioja from Vega Sicilia? Well, there is now – two Rioja wines called Macan and Macam Classico from Vega Sicilia, and it looks like they might be even affordable (well, for now, anyway) – but of course, not available in US for now.
Do you know who Antonio Galloni is? If you do, great. If you don’t – you soon will. Antonio Galloni left Wine Advocate (surprise, surprise, after Wine Advocate was essentially sold to the group of Asian investors) to start his own web site. Get ready to look for the new abbreviation next to the wine ratings – AG, I guess. For more details you can click here.
And now, this mention of the wine ratings is a great segway to our last news subject for today – a very interesting Wall Street Journal article by Lettie Teague about the value of wine ratings and overall perception of good and bad wines. Would you actively seek 88 point rated wines, or would you go out of your way to drink only 95+ pointers? Robert Parker alone awarded last year 78 100-point ( perfect! ) scores, where Wine Spectator awarded … zero. Is 100 points losing its value as it becoming a lot more readily available, or famous Robert Parker’s palate is faltering? The article raises a lot of interesting questions and definitely is worth reading.
That’s all I have for you for today, folks. The glass is empty. Until the next time – cheers!