Introduction to wine

[Lynchmeister]

Gentlemen-

My fiancee and I are starting to explore the world of wines. This is a bit intimidating for us as I'm a "beer" guy and she's more of a (insert fruity malt-beverage marketed toward club-goers here) drinker. We also both have a nice appreciation for vodkas.

With that said, we started with the newbie friendly white zin and have since expanded into rieslings and pinot grigio. Aside from that though, do any of you have any thoughts as to the next logical step of the progression? Reds, at least the ones we've tried up to this point (sorry don't know which ones), are still a little out of reach for us. High tannin content and what not... It is a goal of ours, though.

I've been reading the wine and spirit posts with much fascination. You guys are a great resource.

[Dennis]

One thing you can do is make a trip to a/several wineries. Depending on the winery, what they have may not be the best or most interesting representation of the grape or blend, but their whole house of wines is available for tasting with usually very knowledgeable associates to give you any information you want. I had a lot of fun at some small wineries that were not that busy and they gave you loads of time and information and tastings.

Dennis

[chop-chop]

I was a late-bloomer when it came to appreciating wines. Well, not particularly late... but, into my mid-twenties.

What I would suggest is planning meals around your wine selections.. or, at the very least, appetizers. Most wines are best when enjoyed this way. Few, in my opinion, are great "stand-alone" wines. The one exception that I've found is Cabernet Sauvignon.

There are many very fine wines that are available in the $15.00 - $20.00 range. In fact, most "table" wines are often the best for every day... and, they are what you'll tend to find in most homes where wine is consumed with nearly every meal, except breakfast.

It's also nice to sample wines from around the world, to try to find something that really works for you. Of course, Mother Nature plays a huge role in wine production.... thus the term "a good year". One of my very favorite sparkling wines (aka as champagne, but produced outside of Champagne, France... which is the only "true" champagne.) is produced in Spain.

One more thought... your choice of wine glass should match your wine selection.

Have fun with it!

chop-chop

[Lynchmeister]

I'm a firm believer in matching the beverage type to the glass. As a drinker of good beer, I know that the size and shape of the glassware has tremendous effect on the beer. You wouldn't drink a fine ale out of the bottle. You want to pour it into a pint and let it breathe. The same goes for a nice pilsner or weißbier. They also require the appropriate glass. To say the same for wine varieties makes all the sense in the world.

Thanks for the feedback, guys. Keep it coming!

[TimmyBoston]

See if some of the liquor stores in your area have wine tastings. This could give you an opportunity to try several things for just a couple dollars or even free. Many in my area has wine tastings every Saturday Afternoon.

[ouch]

A good, reliable white that's inexpensive and widely availabe (I think they produce around two million cases) is Lindeman's Bin 65 Chardonnay, from down under.

It's properly made and not over oaked, and should set you back all of $6. A perennial Parker best buy, it's a no brainer for folks just starting out.

[Doc4]

Explore by drinking!! It's as enjoyable as it sounds.

It's hard to recommend specific wines because there is so much selection that there's a really good chance that Chateau X that I love you can't find where you live.

For whites, look for sauvignon blanc, gewurztraminer, and chardonnay next. Try them from all over the world, and see which country's style you like best.

With reds, you can get a BIG difference in tannin content. For now, look for the fresh & fruity 'early drinkers' rather than the tannic monsters ... maybe Beaujolais or Valpolicella ... and be sure to have them with food, which makes a world of difference.

[Doc4]

I'm a firm believer in matching the beverage type to the glass. As a drinker of good beer, I know that the size and shape of the glassware has tremendous effect on the beer. You wouldn't drink a fine ale out of the bottle. You want to pour it into a pint and let it breathe. The same goes for a nice pilsner or weißbier. They also require the appropriate glass. To say the same for wine varieties makes all the sense in the world.

Thanks for the feedback, guys. Keep it coming!

A tulip-shaped glass, with the 'bowl' taller than it is wide and curved together at the top, is a good all-rounder. Fill it only one-third full, to leave room to swirl the wine around.

If you really get into stemware, check out the great stuff from Reidel.

[MacArthur Mike]

Move up to some Rieslings...very reasonably priced and a great wine. You can get either drier or sweeter. I tend to prefer ones on the sweeter side, but that is just me.

Another logical progression to wines is to move on to actual Zinfandel and drop the white zin which is usually pretty poor in quality. Zinfandel is a "big" wine. It is jammy, fruity and thicker on the palate. Notes of cherry, plum, tobacco, chocolate.

[Lynchmeister]

Great feedback guys! Doc4, your advice to explore by drinking is great advice. I guess I'm just hesitant to plop down cash on something I know nothing about, only to be disappointed and dump it down the drain. Then again, nothing ventured, nothing gained!

Our current favorite is definately Riesling. We initially looked for the fruitier ones, but now are definately appreciating the complexities of the drier ones. I take that to be "progress," hehe.

As a sub-question, on the different rieslings we have, I'm seeing "kabinett," "spätlese," and "auslese" on the different labels. Does anyone know what these refer to?

Thanks for all your replies!

[Doc4]

Great feedback guys! Doc4, your advice to explore by drinking is great advice. I guess I'm just hesitant to plop down cash on something I know nothing about, only to be disappointed and dump it down the drain. Then again, nothing ventured, nothing gained!

Our current favorite is definately Riesling. We initially looked for the fruitier ones, but now are definately appreciating the complexities of the drier ones. I take that to be "progress," hehe.

As a sub-question, on the different rieslings we have, I'm seeing "kabinett," "spätlese," and "auslese" on the different labels. Does anyone know what these refer to?

Thanks for all your replies!

Those german terms relate to the sugar content of the wine ... which is generally associated in Germany with quality (more sugar better wine, right up to icewine. But don't let that fool you, the dry kabinett can be superb.)

You could benefit from pickiing up Hugh Johnston's Pocket Encyclopedia of Wine, which will help decode these terms &c &c &c. It's produced every year with updates for the recent vintage(s), but you don't have to get each year's one. It'll probably cost about $15, and is small enough to carry in a pocket to the liquor store!

[Frank7580]

Howdy Lynch,

When you do feel comfortable trying some of the reds I would suggest a moderately priced Pinot Noir. These are typically very smooth with very little tannin presence. Something in the $10 - $12 range should be safe. Later, when you develop flavor & vineyard preferences you can find something good for even less money.

I'd also suggest not drinking any wines (but especially the reds) when they are too cold. Think about this as being similar to a good Belgian beer or strong stout... as the beverage warms a lot more flavors appear. It's the same with wines.

Have a great weekend!

[Lynchmeister]

Doc, thank you for that explanation. That will help us a lot!

Frank, I was aware that reds should be served "warmer," and I use the term loosely, but would you say that drinking a white that is right out of the fridge is too "chilled?" Your analogy to the beers makes perfect sense.

[Frank7580]

Hi Lynch,

Sorry for the late reply... I'm rarely online over the weekend.

would you say that drinking a white that is right out of the fridge is too "chilled?"

It really boils down to personal preference. IMO, right out of the fridge may be more "refreshing" but that is hardly the reason to drink wine in the first place.

I think that you'll be able to discern more flavors if the white is just a bit above fridge temps. (but whether or not you like those flavors... only experience can answer)

[kozulich]

Gentlemen-
With that said, we started with the newbie friendly white zin and have since expanded into rieslings and pinot grigio. Aside from that though, do any of you have any thoughts as to the next logical step of the progression? Reds, at least the ones we've tried up to this point (sorry don't know which ones), are still a little out of reach for us. High tannin content and what not... It is a goal of ours, though.

A very nice progression from riesling would be gewuerztraminer (Fetzer's is good yet affordable). Its a bit more spicy and complex. Notice especially how you will be able to taste a good gewuerz on every part of your tongue. Sweet at the tip, sour at the sides, and bitter in the back.

A good entry level red would be a decent Chianti. Not much oak there, and fruity enough for a beginner to appreciate, yet it does have some of the drier complexity found in many reds

[PeteW]

A good easy drinking Red wine would be a Banfi - Chianti Classico Riserva

For lighter and fruitier wine I would recommend a Riesling Auslese

[ouch]

Here are some simple, pedestrian selections you should have no trouble finding at the local quicky mart.

[ouch]

A few more to enjoy with hot dogs and fries, while watching wrestling.

[drP]

A few more to enjoy with hot dogs and fries, while watching wrestling.

You devil, how dare you blasphemize these sacred classics......

(and you owe me a new keyboard because it's soaking wet of saliva......)

[ouch]

You devil, how dare you blasphemize these sacred classics......

(and you owe me a new keyboard because it's soaking wet of saliva......)

Of course, there's more to life than just Bordeaux.