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Yountville, CA

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Archive for the 'Answers' Category

Q: When is harvest?

June 15, 2009 in Answers, Ask our Educator and Wine Education. 0 Comments

Question from Beverly: What time of the year is the grape harvest?

Reply: Hi, Beverly! Thanks for writing!

In the Napa Valley, sparkling wine producers usually begin harvesting around mid-to-late August (they need to pick their grapes a little less ripe than the rest of us). The table-wine harvest usually begins around Labor Day with early-ripening varieties, such as Sauvignon Blanc and Chenin Blanc and continues through most of October, finishing with Cabernet Sauvignon and Petit Verdot.

harvesting by hand

The harvest can be relatively early or late, depending upon the weather. If you’re planning a visit, I’d suggest you time it for mid-to-late September. That’s often the peak and there’s sure to be something going on regardless of the weather.

If you do, it’s smart to plan ahead because it’s also the peak time for visitors and your preferred hotels and restaurants will book up quickly. But, it’s worth it! You can see, smell and taste things that don’t exist any other time of year.

HM crush 004

I hope that answers your question. We have an article on the annual vineyard cycle if you’d like to know more about what happens from season to season. We also have a podcast episode, if you prefer to listen.

If you’re planning a visit, there’s help on our website under ”Plan your Visit”.

guests_

Thanks, again, for writing! Cheers!

Q: Conversion rate for fermentation?

April 27, 2009 in Answers, Ask our Educator, Wine and Winemaking. 0 Comments

Question from Karen: I have a question for you… If you crush wine grapes and the juice has 20% sugar, is the alcohol 5%??? Looking forward to your answer. Thank you.

Reply: Hi, Karen! Thanks for writing!

Here’s a brief reply from our winemaker, Geoff Gorsuch: “Depending on all the parameters, yeast, temperature, nutrients, and how the crush and pre-fermentation treatment is handled you should end up around 9-12% alcohol if fermentation is finished.” By finished, he means if you let the wine ferment dry rather than stopping it in order to retain some sweetness.

The most common conversion rate of sugar to alcohol is 50-60% and Geoff allowed for a little more than that. The choice of yeast is one of the biggest factors and late-model, “cleaned up” yeasts are playing a role in the whole “hang-time” discussion regarding the alcohol in the finished wine.

Here’s how Wikipedia explains fermentation. Hope that helps! Cheers!

Q: Sulfites/California Wine/Headaches

April 13, 2009 in Answers, Ask our Educator, Wine, Wine Education and Winemaking. 0 Comments

Question from Susan: We have a friend who claims that she can only drink French reds because California reds have more nitrates/nitrites and give her headaches. Is this possible or is it a bit of wine snobbery?

Reply: Hi, Susan! Thanks for writing! I think your friend must have meant sulfites rather than nitrites. I’m pretty confident that nitrites aren’t a significant part of the wine picture (although they’re found in water, so…). They’re used to preserve hot dogs and salami and stuff like that. The sulfite question comes up pretty frequently.

It’s hard to blame her for thinking that French wine doesn’t have sulfites because, up to quite recently, only the US and Australia required the sulfite warning on the label. If you vacationed in Paris and drank French wine, a few years back, you wouldn’t have seen the warning. But, now you would (unless it’s an old vintage) and this applies to all the wine-producing countries in the European Union.

The law is very similar to the American one and enologists have determined that a bottle of French or California wine is likely to have around 80 parts per million. Any variation is more from brand to brand than country to country. Goosecross wine usually leaves here at around 30-35 ppm.

Sulfites, or sulfur, have been used to preserve wine for centuries. Even in Roman times it was used to help create a seal for the container. Without a little sulfur the wine loses its fruit and has a short shelf life. Fortunately, if the wine spoils it’s not harmful, but it’s not much fun to drink, either, which is why sulfur is still in use. Sulfites turn up in a lot of foods, too, especially dried fruit.

At this very moment, enologists are working to try to eliminate the need for sulfur. The success, so far, is by way of reducing it. Today’s wine has much lower sulfur levels than wine did as recently as 50 or 60 years ago.

This isn’t to say that you can’t buy wine that doesn’t have added sulfites. The “Organic Wine” designation prohibits sulfur additions to wine, as opposed to “organically grown”, which only refers to the farming (and even there, elemental sulfur application to the vines is permitted to keep mildew under control). The reason you don’t see very many “organic wines” is that they usually don’t taste very good. I should add that organic wine may still contain sulfites because they’re a by-product of the fermentation. The level, in that case, is extremely low.

As to the headaches, chemists keep telling us that sulfites don’t cause headaches, but statements like that can set off a maelstrom of heated opposition from those who believe otherwise. Your friend might try eating some brightly colored dried fruit to see if that causes a headache. If not, something other than sulfur is the cause. California wine is quite often higher in alcohol than French wine, due to climatic differences, so that’s the more likely culprit.

I hope that puts your debate to rest! May you and your friends enjoy wine, whatever its nationality, in good health! Cheers! Nancy

Q: White Zin/Red Zin: The Confusion Continues…

January 19, 2009 in Answers, Ask our Educator, Wine and Wine Education. 2 Comments

Question from Linda: I am still confused. Is white zinfandel considered a red wine and does it have the benefits I keep reading about red wine?

Reply: Hi, Linda. Thanks for writing! It seems that confusion about white/red Zin is extremely common, as I look through our “Ask the Educator” archives! So, here goes:

Even though White Zin is pink, it’s really made and tastes very much like a slightly sweet white wine. If I was categorizing it on a restaurant wine list, I’d call it a blush or pale rosé. If given only the choice of red or white, it’s most like a white.

It’s safe to assume that rosé wines have been made as long as there’s been wine but, as the story goes, the original, slightly sweet wine we call White Zinfandel was first made, unintentionally, at Sutter Home winery and it was this serendipitous event that transformed our neighbors from a very small farmhouse of a winery, into the multi-million case producer they are today.

Regarding the health benefits: Since the goodies (polyphenols, resveratrol, procyanidins) you’ve been reading about come from the grape skins it stands to reason that White Zin will be low in them because of the very brief skin-to-juice contact time it takes to get the light pink color (the juice of dark varieties is clear). Just the time it takes to get the fresh grapes crushed, stemmed and plopped into a fermentation tank can be enough, depending on the variety, state of ripeness and how much color the winemaker is looking for. So – I’d say that drinking dark red wine, in moderation, is more likely to provide those health benefits you’re asking about than pink or white wines. Any enologists or physicians out there care to comment?

If you’re not fond of red wine, but would like to be, there’s a fairly painless, but slow, way to develop a taste for it. If you’re drinking mainly White Zin and other sweet-ish wines, try a very fruity, but dry, white like our dry Viognier, or a dry Riesling or dry Gewürztraminer (you need to specify “dry” because these varieties are often made sweet). The fruitiness helps to bridge the gap from sweet to dry. Also, breaking in new styles goes easier if you include food – I’m always hungry Once you’ve come to a place where you like these dry wines, try something a little bigger, such as a relatively fruity Chardonnay (Goosecross Chard has loads of fruit). From there, go on to light-bodied reds like Pinot Noir or a Beaujolais type. A couple of days ago I served our sleek AmerItal Red blend to someone who said the reds are “too bitey” for her and she loved it. Before you know it, you’ll be asking for monster Cabs! It just takes a bit of time, and most of us prefer reds with a meal or some cheese (semi-hard to hard cheeses are usually best with reds).

I hope that answers your question and that you have a lot of fun exploring until you find something you really like! And, as always, when you’re contemplating drinking wine for the health benefitss, consult your physician! Cheers!

Q: White Zin/Red Zin

December 22, 2008 in Answers and Ask our Educator. 0 Comments

Question from Richard: I was recently informed that white zin is always red, is this correct? Is that a shortened form of white zinfandel?

Reply: Hi, Richard! Thanks for writing! There’s so much confusion about Zinfandel, White Zin (yes, Zin is short for Zinfandel – maybe also a term of endearment) - and blush! Not to mention blush vs. rosé. Who can blame you, if you come to the conclusion that the industry goal is to make this as confusing as possible!

Here’s how it goes:

If it’s called Zinfandel, or Zin, it should be red. There are those who assume it’s pale pink because they’ve only been exposed to White Zinfandel before but, if the name Zinfandel isn’t qualified in any way, you should expect a dry, red wine.
If it’s called White Zinfandel, or White Zin, it will actually be light pink! Very confusing! Zinfandel is a dark-skinned grape with clear juice (like most red wine varieties) and the amount of color in the wine depends upon how long the juice is in contact with the skins. The length of skin to juice contact also has a big influence on flavor and texture. When making White Zin, most winemakers extract just a blush of color from the skins and thereafter the wine is produced as a white wine. Quite often they blend in very fruity white varieties, such as Riesling or Muscat, to accentuate the fruitiness. This will usually be sweet or sweetish.
If it’s called blush, the wine has been produced just like White Zin, but using a different variety or a blend of varieties. If a variety is named on the label, like Merlot, then federal law is the wine must be at least 75% of the stated variety. If no variety is mentioned, you can assume it’s a blend. Blush, also, tends to be sweet.
If it’s called rosé, it may be a little darker than blush, but not necessarily (rosé means pink, in French). It’s often dry, but may be a little sweet. Really, blush is just a term that came into use to try to sell rosé at a time it wasn’t popular.

So, if you come into our tasting room – and I hope you do – and ask for Zinfandel, we will sadly tell you that we’re sold out of that delicious red wine at the moment. If you ask for White Zin or White Zinfandel, we’ll apologize that we don’t make any, but we do have a Merlot Rosé that’s just a tiny bit sweet – would you like to try that? And, a few of our good neighbors make White Zin. That’s a long answer to a short question, but I hope it’s helpful!

Thanks, again, for writing and I hope you have wonderful holidays that include some equally wonderful wines!

Cheers!
Nancy

Q: How to pronounce French wine names?

December 6, 2008 in Answers. 2 Comments

Question from Russ: I am unable to find a website that has a pronuciation link for French wine labels. For instance, how do you pronounce Echezeaux?

Reply: Hi, Russ! Thanks for writing! I think we all “feel your pain” ;-) I’m sure that the French will forgive us for our mispronunciations, just as we forgive theirs. And, sometimes we have fun with it, for instance, pronouncing Lynch-Bages as “lunch bags” on purpose!

Personally, I’d feel kind of pretentious pronouncing Chateau Mouton-Rothschild the way Berry Bros and Rudd does on this page, but it’s correct. In ‘Mercan it comes out moo-tawn roths-child As far as I can tell, they only help with Bordeaux pronunciations, so they don’t have Echezeaux or any other Burgundy wines. I found a site with French pronunciation, in general, that might help. We usually just say: esh-eh-zoh (accent on first syllable) and hope it’s not too far off. Just say it really fast and slightly nasal and it will be very convincing No matter how you say it, YUMMMM!!! Do you have some? Care to share???

Can anyone help Russ? Merci beaucoup (mercy buckets)! Santé!

Q: What are the Best Wines for Thanksgiving Dinner?

September 29, 2008 in Answers. 0 Comments

Question from Janice: I’m hosting Thanksgiving for the first time this year and I want everything to be perfect! What wines go best with a traditional Thanksgiving meal of turkey, spicy stuffing, mashed potatoes and gravy, candied yams, etc? There will be about 20 people.

thanksgiving

Reply: Hi, Janice! Thanks for writing! I’m so impressed! Congratulations on being one of those organized people who plans ahead!

Wow - with 20 people, I hope some of them bring some wine so you don’t break the bank! But, you’re smart to assume they won’t…

The Thanksgiving meal is such a wild hodgepodge of flavors that it presents a wine-matching challenge. And, with 20 people, there’s no way everyone will like or want the same thing. So, over the years, I’ve learned to worry about it less and less. Truly, the best advice I can give you is to put several bottles on the table – some white, some rosé, some red – and some sparkling if you want! – and let people choose for themselves.

But, which white, rosé and so forth? Go for wines that are versatile – good, solid acidity and not too high in alcohol, not too tannic, not too sweet. So, here goes:

Bubbly wine: This is a great mood setter. Truly – how can you be in a bad mood with a glass of fizzy wine in your hand???? Plus, the high acidity can take you through from the first welcome until you scrape that last bit of gravy off of your plate. Sparkling Rosé or a Blanc de Noirs is a little more full bodied than the Blanc de Blancs and might go better with dinner, if that’s your goal. Of course, there’s always Aunt Marge or someone in the group that doesn’t like sparkling wine – IMAGINE!!! In that case…

Rosé wine: Well-made rosé that’s dry or off-dry is remarkably versatile. This is another wine that makes a very nice greeting for your guests, because it’s so pretty, and can sustain you right through to the very end of the meal. I have to say, we made a killer Merlot Rosé under our State Lane label. This wine is just slightly sweet and has strawberry and orange peel out the kazoo with a cleansing, ruby grapefruit finish. When you mentioned spicy stuffing this wine popped into my head because spicy and sweet like each other a lot! Also, a good rosé is darned tasty with turkey – white or dark meat. I thought of Gewürtraminer, too. The rosé and Gewürtz are great bridge builders when you have a cacophony of flavors like you do on Thanksgiving. Which leads us to whites!

White wine: You want a white with very good acidity, and also plenty of flavor, that’s dry or off dry. Unless your Sauvignon Blanc or Pinot Grigio are unusually flavorful, in spite of the acid, they may be out-shouted by the food. Reliable whites for this situation: High quality Riesling, to repeat myself, Gewürtz, Viognier and cool-climate Chardonnays that go easy on the oak. Hey! Goosecross Chardonnay has cool-climate acidity and goes easy on the oak! That should work well, too!

Reds: Not too heavy and low in tannin and alcohol. My top three recommendations: Pinot Noir, Pinot Noir and Pinot Noir! It’s one of the most versatile wines around. Finding a good one that’s actually affordable is another issue… Thanksgiving is a great excuse to get yourself a bottle of Beaujolais Nouveau - the 2008 should be released exactly one week before Thanksgiving this year. The best ones smell like ambrosia salad, are very light on the palate, and are dry and refreshing (by red wine standards) - almost like a rosé. Relatively light-bodied Zins that aren’t too oaky would be nice for the red-wine lovers. By Thanksgiving, we should have released our AmerItal VI – packed with fruit, racy by red-wine standards and low in tannin – yum!

Can’t let Thanksgiving come and go without sharing one of Colleen’s favorite Thanksgiving recipes. She makes her famous Green Bean Casserole for the family every year (no, we’re not talking mushroom soup and canned onion rings…)! ;-)

Not sure what you’re serving for dessert, but the general guideline is that the wine should be at least as sweet as the food or it will taste sour. If you’ve got a really fruity dessert, like apple pie, Muscat wines can be refreshing and delicious! The State Lane Orange Muscat is something to keep in mind. If its a rich dessert, like pumpkin cheesecake, you may want to go with a late harvest. Our downtown-Napa tasting room carries a scrumptious Late Harvest Sauvignon Blanc by R.A. Harrison that might just fill the bill.

Of course, everything tastes better when it’s shared by good friends and family! Cheers! I know you’re going to have a great meal and a wonderful time! Happy T-Day!

Q: What’s with all the different bottle shapes?

August 4, 2008 in Answers. 0 Comments

Question from Bob: Why do the wine bottles have certain shapes? Does the bottle shape mean anything? Why do some of them have indentations at the bottom?

Reply: Hi, Bob! Thanks for writing!

I think tradition is the short answer. But, just imagine how dull the shelves would look if all the bottles were the same shape, size and color??? Shopping wouldn’t be half as much fun…

Bottle Shapes

Anyway, around the beginning of the 19th century, some French regions began to adopt their own bottle shapes, and they’re the same ones we use today. Even with the evolution of winemaking in the new world, being a traditional business, most of us put the Bordeaux varieties in a traditional Bordeaux bottle and a Burgundy-type in a Burgundy bottle. This is actually kind of practical, because it communicates the flavor profile to us in an instant - no reading required! That dark green, Bordeaux-shaped bottle will most likely have a Cabernet or Merlot-based wine inside. A green, slope-shouldered bottle may well probably contain Chardonnay or Pinot Noir. Beyond that, there’s a whole lot of creativity in bottle design, especially for italian winemakers, and also for dessert wine producers. So, here’s a run-down on the most popular shapes:

THE BORDEAUX BOTTLE
The Bordeaux region, in south-western France, adopted the high-shouldered bottle with straight sides for its wines. They say that those almost-flat shoulders were meant to help catch the sediment when the wine is decanted. Anyway, red Bordeaux varieties such as Cabernet Sauvignon and Merlot and white Bordeaux-types, like Sauvignon Blanc and Semillon, are usually packaged this way regardless of where they’re produced, and the whites will usually be in clear glass or light green bottles. Authentic Sauternes, from the southern part of Bordeaux, is a late harvest of predominantly Semillon, and will also come in the clear Bordeaux bottle. So will most new-world Sauternes styles, whatever they may be called. The problem with the Bordeaux bottle is it’s often used as a catch-all and can represent lots of different styles of wine, from any part of the world, for instance it’s common to find Zinfandel in the Bordeaux bottle. But – at least you know the intention. Oh – and if that Sauvignon Blanc is from the Loire Valley (Sancerre, Pouilly Fumé), you’ll find it in the burgundy bottle (see below).

THE BURGUNDY BOTTLE
The classic Burgundy bottle has a wide body, compared to the Bordeaux, and the shoulder has an elegant slope to it. The red grape of Burgundy is Pinot Noir and the white is Chardonnay and this bottle shape is used by Pinot Noir and Chardonnay producers throughout the world. The tricky part is that the wines of the Loire Valley are often packaged in the Burgundy bottle, too. Plus, other shapes are awfully similar, such as the Rhone shape, which often represents Syrah or a southern Rhone-style blend of Grenache, Syrah, Mourvedre and other varieties. If you look closely, you’ll see that the Rhone bottle is not quite as wide and will often bear a coat of arms on the neck.

THE GERMAN/ALSATIAN BOTTLE
It’s important to talk about German bottles because Riesling is making a major come-back! These are tall, slim bottles with long, graceful necks, and we’ll be seeing more and more of them on the shelves in the near future. Traditionally, if it’s a wine from the Mosel, the bottle is green and if it’s “Hock” wine from the Rhine, it’s brown. The Alsatian wines of north-eastern France usually go in the Mosel bottle. If it’s from the new world, we tend to use this bottle shape to represent sweet wine of any type and the color is the one the marketing department prefers.

CHAMPAGNE BOTTLES
In the early days of making sparkling wine in the Champagne region, it was a perilous business, going into the cellar, because bottles exploded on a frighteningly regular basis. Winemakers and cellar workers routinely wore face masks and eye protection to avoid injury or disfigurement. Eventually, the thick, heavy bottle with the very deep punt we know now was developed, and it’s not as hard for sparkling wine producers to keep their cellar workers from looking for other employment. It takes a very strong bottle to contain all the pressure which, at around 90 pounds per square inch, is three-times the pressure in a typical car tire. The punt also came in handy for stacking the bottles “en point” – nose down, one on top of the other. Very few producers still store their wine this way.

WHY THE PUNT?
The most likely reason we have punts is that they were born of ancient glass-blowing techniques. The word punt is short for pontil stick, which was a wooden tool that was attached to the base of the hot bottle while it was being blown. Of course the tool, which came to be known as the punty, left an indentation. That indentation was viewed as a real plus because it gave the bottle stability. If they attempted to make the bottom completely flat, it often came out convex and the bottle would tip. These days, antique glass vases and perfume bottles will get a higher price at auction if they have the original pontil scar.

WHY DO WE STILL HAVE IT? We keep rationalzing it…
1. Many will say that Méthode Traditionelle sparkling wine still requires the punt to help strengthen the bottle. According to our consultant, with modern materials and techniques, this isn’t really necessary any more.

2. The punt helps to collect the sediment before you decant? OK, but do we really need it?

3. A number of consumers have expressed the belief that we use the punt to disguise the fact that we’ve put less wine in the bottle! Shocking!!! But, it never hurts to check – standard-sized wine bottles world-wide are 750 milliliters.

4. Is it tradition and showmanship? Absolutely! This is a very traditional business that changes rather slowly. And there’s nothing like watching the sommelier pour the wine slowly, holding the bottle with the label up, his thumb in the punt. Very elegant!

5. Do you think it might be marketing? Now there’s an argument that makes sense! The punt makes the bottle look a little bigger and it also makes it heavy. That big, impressive bottle feels more substantial in your hand. The producer has a great-looking package, whether it’s sparkling or still wine, and you, in turn, may feel that this weighty wine is more valuable and special.

As you know, the world is changing very quickly, and so are attitudes about packaging. These heavy, expensive bottles are beginning to become politically incorrect. Even in our tradition-bound wine industry, who’s to say what kinds of containers and closures we’ll be using in another fifty years? As always, whether it’s a bag-in-box or a priceless double magnum of Cabernet, the most important thing is to enjoy it over a great meal with friends and family. Cheers!

Q: Are the fires going to affect the wines?

July 14, 2008 in Answers and Uncategorized. 5 Comments

Question from Marianne: Are the fires going to affect the harvest or the wines?

Northern California Fires 2008

Reply: Hi, Marianne! Thanks for writing! My gut reaction to your question was “Naah!” but I’m glad I did my due diligence because I learned some amazing things I never would have dreamed of.

Here in the Napa Valley we are fortunate enough to say “extremely doubtful”, so far. We’re far enough away from the hot spots that we’re just experiencing an annoying haze. Theoretically, the haze is blocking a little bit of light, which could slow down photosynthesis, but I haven’t heard of any concern around here so far. In fact, for us, sometimes slowed maturation is a good thing! You can see on this map that it’s burning south and north of us – we’re just plain lucky (the Napa/Solano fire was back in mid-June and contained within about 5 days).

Not so in Mendocino County, where it’s much cooler and also far more impacted by the fires. As Larry Londer of Londer Vineyards told Wines and Vines “This has been a relatively cool spring with a late bud break, and now with the fires, it kind of gives you a filtering effect from the sun… things just get slower and slower. We’re going to be picking in December.”

Another more obvious problem for growers is that some days the air quality is so poor that they don’t feel right sending their workers out there – so they fall behind on their day-to-day activities.

The reason for my “Naah!” reaction, besides the fact that I hadn’t realized it was so smoky up there, is that the season is still relatively young and, apparently, that wasn’t too far off. A number of growers have said it’s too early in the season for the berries to be negatively affected by the smoke, ash and soot (!) they see in their vineyards. The thing is we just don’t have any experience with this particular challenge.

Dr. Roger Boulton of UC Davis told the Wine Spectator “There are examples of smokiness from forest fires showing up in wines… the conditions are there, but it all depends if the signs are still there at harvest time…” I’ve learned that the skins can absorb the chemicals from the smoke when it’s intense. Some say this can happen in a matter of hours, but Dr. Boulton seems to be implying that the length of time is a consideration, too. I guess this boils down to “it’s too soon to tell”.

The Sonoma County Vineyard Technical Group isn’t taking any chances. They’re benefitting from the experience of a consultant from Australia, where wildfires have actually ruined wines before. Would you believe he has a technique for removing “smoke taint” (our vocabulary broadens daily!) from the wine? Will wonders never cease??? According to him, the timing couldn’t be worse because the grapes are growing so rapidly now, just before veraison. Others say he’s simply trying to drum up business. There’s also the question of what’s burning. They had a lot of resinous, oily eucalyptus trees burning in Australia, where we’re mor redwoods and oaks, which could make a significant difference in the compounds released as smoke.

So, we have reason to be extremely grateful to be merely annoyed by the haze here in the Napa Valley. And there are countless reasons to pray for these fires to end ASAP. What a year this has been, so far. Spring Frost followed by heat waves and rain during flowering, wildfires, what’s next? Stay tuned…

Q: Which wines make good cooking wines?

June 26, 2008 in Answers and Uncategorized. 2 Comments

Question from Jason: How do I choose the right wine to cook with? Sometimes the recipe just says “red wine” or “white wine” and I’m not sure what to do.

Reply: Thanks for writing, Jason! We just love a man who cooks! This is a good question because there are so many schools of thought out there. There are those who insist that you cook with wine that’s been open too long or isn’t good for drinking. And, others will say you need only the best. Since you asked my opinion, I’ll suggest you shoot for somewhere in the middle.

The wine will be competing with other flavors and, if it’s cooked, you’ve changed its composition so it seems a reckless extravagance to flavor your beef stew with ÆROS, as wonderful as it would be.

However, keep in mind that the flavors will become concentrated through evaporation and any flaws or excess tartness will be magnfied. My rule of thumb is that if I don’t want to drink it, then I shouldn’t cook with it. So, the wine doesn’t need to be expensive, but it should be tasty.

I like to deal with a known quantity or taste the wine, first, so I’m familiar with its flavor – after all, that’s the flavor I’m adding to my food, just like adding garlic or spices. So, you might think of the other ingredients and what sort of wine flavors might be a good complement.

At the supermarket you can find a product called “cooking wine”. This is usually a poor-quality wine, to which salt, and sometimes color, is added. It’s likely to be over-priced, and probably not as good as just buying a decent bottle of table wine.

It’s not too surprising that the guidelines that work for pairing the wine with food can translate into good ones for cooking. It makes sense, doesn’t it? If it tastes good with the dish, then why not in the dish? In fact, using the wine you plan to serve in your preparation is a way of helping the wine and food pairing along. Here are some suggestions:

Match weight for weight: If the recipe calls for dry, red wine, consider the other ingredients. If it’s a robust dish like lamb shanks, or roast beef, then a full-bodied red like a big Zin or a Cab would be a good choice. If the flavors are more delicate, maybe something more subtle like a Pinot Noir or a Beaujolais style might work better.
If the suggestion is dry, white wine, it’s smart to go with something reliably crisp (but not overly tart) like Sauvignon Blanc, Pinot Grigio or any cool-climate dry white.
A lot of cooks rely on fortified wine, which is a great idea because the higher alcohol helps it to keep better than table wine, after it’s open. Did you ever notice that Julia Child used dry, white vermouth quite often? Like Sauvignon Blanc, It has an herbaceous quality that can be a complement to the herbs in the dish. Sherry has a wonderful nutty character, so you might think about how that might work with the other flavors. Madeira and Marsala add a caramelized character.
Many fortified wines are sweet, so you’ll want to factor the sweetness into the equation. A touch of sweetness can bring out the sweetness of vegetables like onions and bell peppers, if you’re using them. On the other hand, if the wine is quite sweet, the sweetness may be overwhelming after being concentrated during cooking. Avoid Sherry called “Cream Sherry”, unless you want a lot of sweetness – it’s like an Amontillado or Oloroso (those are often good choices) that’s been sweetened.
Careful about color! Just imagine how unappealing your chicken breast would look after it’s been soaked in purple wine!
And, careful about the alcohol if you have guests who avoid it. They always say that the alcohol cooks off, but not necessarily completely unless the dish simmers for hours. The greater the proportion of other liquids, the longer it will take to evaporate off all the alcohol. For most people, this is inconsequential, because wine isn’t very high in alcohol to begin with and it’s only one ingredient among many. However – it’s good to be aware.

Be sure to check out Colleen’s Kitchen, on our website, because she’s posted over 100 terrific, very do-able recipes, paired with wine. And, many of them include wine in the preparation – quelle surprise! You’ll probably begin to see a method to her madness!

I hope that helps! Happy cooking!