Wine 101: Swirling, Sipping, and Savoring

story by Mary Catherine Craig
photo by Edward Zawadzki

To most college students, wine is either white or red, cheap or expensive, boxed or bottled. Here’s a crash-course on wine that will make the liquor store’s security guard, and not the wine-picking process, the most stressful aspect of the trip.

Wine has been produced since long before it was “cool” to drink. Winemaking, which may have started 6,000 years ago as an accident in Israel, is essentially the natural fermentation of crushed grapes. The yeast in grapes breaks down the nat­ural sugars and converts them into alcohol. Fermentation is com plete when the alcohol concentration reaches 10-14% and kills off the remaining yeast. Once fermentation is finished, wines are stored in oak casks for aging and flavor enhancement. The oak cask imparts the nutty, vanilla, and roasted tones associ ated with wine.

Tasters often sense hints, or “notes,” of certain fruits in a wine’s flavor. While grapes are the only fruits involved in the wine making process, fermentation releases chemicals present in other fruits, tricking our tongues into perceiving different fruity flavors. The tart apple flavor in chardonnay, for example, comes from the presence of malic acid. These fruit under tones and the intensity and concentration of the wine, combine to constitute what is known as the wine’s body. Light-bodied whites have a watery feel, while full-bodied reds have a heavier, denser taste.

Identifying the wine’s body is crucial to pairing it with food. Wine has the ability to cleanse and refresh one’s palate between bites, enhancing the flavor of the food with out overpowering it. Red wines come from grapes crushed and fermented with their skins, giving the wine a dark red color. Tannins (com pounds found in grape seeds, skins, and stems) can make reds more bitter or acrid. Reds are generally heavier-bod ied than whites.

Red wines pair well with red meat, mushrooms, tomato-based sauces, and strong cheeses. With the exception of salmon, it is best not to pair reds with fish dishes, because the tannins react with compounds in the fish to create an unpleasant metallic taste. White wines are easier on the palate for novice wine drinkers, as they tend to be sweeter and more delicate. There is argu ably more variety in white wines, ranging from very crisp to deliciously smooth. Some whites are dry and puckery, while others have a wetter, cooler taste. Whites go well with lighter dishes like fish, poultry, and salads. Lemon-based pasta sauces, pesto, and light cream sauces should also be accompanied by whites. While the bitterness in reds intensifies the spiciness of certain ethnic foods, sweeter whites can bal ance it out. Once you’ve chosen your wine, serve it in a glass with a stem. The glass’s shape allows you to swirl the wine, releasing its aroma and flavors. The stem keeps the drinker’s warm hands away from chilled wine to avoid the cloying taste of warm wine.

However you enjoy your wine, remem ber to savor it. Appreciate its color, taste, and aroma. Sip it purposefully, and try to identify what you enjoy about it. The ultimate dem onstration of your wine-mastery will be the moment you take a glass, slowly swirl it, and after sipping, proclaim: “A balanced nose, but too heavy for my taste...”

RECOMMENDATIONS

Cabernet Sauvignon is one of the most full-bodied and intense varieties of red wine. In the McManis Family Vineyard Cabernet Sauvignon, 2005 ($10), you’ll notice coffee and cherry notes. It goes well with steak and other red meats.

Merlot is an equally full-bodied red wine, but somewhat less bitter than Cabernet. Wine Enthusiast recommends Tin Roof Merlot, 2005 ($13), with its hints of cherry and chocolate.

Pinot Noir has a remarkably soft body for a red. Rex Goliath Pinot ($9) is light and fruity. The ripened strawberry and raspberry flavors will remind you of a summer evening. Pinot Noir pairs well with lighter veggie dishes.

Chardonnay has become the most popular white wine. is known for apple, pear, and peach flavors, with a buttery finish. Alice White Chardonnay, 2006 ($8) has hints of pineapple and vanilla.

Sauvignon Blanc isn’t creamy like Chardonnay, but has a crisp, dry taste. Its strong citrus fla vors pair well with lemony or fish dishes. Try Nobilo Sauvignon Blanc, 2007 ($12) the next time you have sushi.

Riesling is a sweet, floral, and fruity German wine that tops my list. It perfectly offsets spicy foods, so enjoy Chateau St. Michelle Riesling, 2005 ($9) with your Indian or Thai takeout.