The basics of enjoying wine, part III

image This is the third of a three-part question and answer series about wine basics. To see part I, go here; part II, here.

Everything you have said so far sounds good. But how do I find out what I like to drink?
Drink a glass, of course. If you like it, then buy something similar. If you don ?t like it, pour it down the drain and try something else. Wine is not rocket science. You don ?t have to go to school to learn how to like it. If it tastes good to you, that ?s enough.

Start with inexpensive wines, and work your way up. And don ?t be afraid to try different wines. Just because you like white zinfandel doesn ?t mean that ?s the only wine you can drink. Try a rose or a German riesling. They are similar to white zinfandel, but more sophisticated.

Well, I suppose. But there are so many wines to choose from. How do I get started?
Walk into a wine store, or a grocery store with a good wine department, and ask for help. Do you want to learn about reds? Whites? About a region? About wine for picnics? About inexpensive wines? Don ?t try to learn everything in one day. It can ?t be done, for one thing, and it ?s not any fun either.

Tell the staff how much you want to spend, if you have any preferences (dry vs. sweet, red vs. white, and the like), and ask them to recommend something. In addition, ask if they offer classes or tastings. These days, as wine becomes more popular, more and more stores do those things. They ?re cheap and easy ways to taste even more wine.

How can you tell I tell if the retailer is any good? If they don ?t tell you what wine you should drink, but ask you what you want to drink. It ?s your money ? don ?t let a snooty retailer with inventory to move make you buy something you don ?t want to buy. And if you buy something you don ?t like on a retailer ?s recommendation, it ?s perfectly acceptable to tell them the next time you ?re in the store.

That makes sense. But aren ?t there some simple rules of thumb, just to start with?
Sure. Remember these, and you ?ll always be able to come up with a decent bottle in a pinch. First, all wine doesn ?t have to be a varietal like chardonnay or cabernet. The best values, especially for inexpensive wine, will be blended from several different grapes. It ?s very difficult to find a terrific cabernet for less than $10, but there are a dozen red blends that will do the same thing the cabernet does for one-third less.

Second, younger is better, since less expensive wines were not made to last as long as their more expensive cousins. Stay away from red wines older than 3 and white wines older than 2. It ?s better to have a wine that ?s a little too young than a little too old.

That should you get you started. The rest is up to you. The most fun part about wine is the journey ? so much wine to taste, and so little time to do it.

A great, great look


Chicago Cubs announcers Len Kasper (left) and Bob Brenley, giving the Wine Curmudgeon a run for his sartorial money. That’s a helluva brown pinstripe that Kasper is wearing. The occasion? The Cubs and WGN, which broadcasts the team’s games, held a 1948 throwback game on Thursday to celebrate the station’s 60 years of showing Cubs’ games.

And why is this post on a wine blog? Because the Wine Curmudgeon has two great weaknesses: white Burgundy and the Cubs. (Note to the faint of heart: The link includes a reference to former manager Lee Elia’s X-rated tirade against Cubs fans.)

Plus, I’m a sucker for fedoras.

Technorati Tags: ,,

Wine of the week: Taltarni Three Monks 2005

imageHere’s a red blend for Father’s Day from an Australian producer that is one of the Wine Curmudgeon’s favorites, a company that almost always delivers quality for around $20.

The Three Monks (about $17) is 70 percent cabernet sauvignon and 30 percent merlot, which means it’s hardy enough to stand up to big steaks but isn’t overwhelming. Best yet, it’s not only low in alcohol for an Aussie wine (14 percent), but it has a bit of French style, so that the fruitiness doesn’t overwhelm the wine.

Father’s Day wine suggestions

image Call it barbecuing or grilling. Use a smoker or a gas grill or charcoal. Choose between beef or pork or chicken or vegetables. Regardless of which, though, it’s part of the Father’s Day tradition.

So what wine do you pair with kind of food? The classic pairing for grilled sausage is sweetish white wine like riesling or gew rztraminer. And the heartiest red meats, like grilled rib eye or smoked brisket, can take a hearty red wine.

But sometimes, how you ?re cooking the food makes a difference. Grilled chicken marinated in olive oil, garlic and rosemary pairs with sauvignon blanc. But smoke that same piece of chicken with a dry rub, and it changes character entirely. Then, you ?ll want a light red wine like a tempranillo or a beaujolais. And rose, of course, will go with almost everything except that grilled rib eye. The bright fruit complements barbecue ?s smokiness quite nicely, in fact.

Continue reading

Tuesday tidbits 30

? Texas winemakers in Washington: They’ll be featured at Texas at the Smithsonian, part of the 2008 Smithsonian Folklife Festival aty the end of June and the beginning of July. Among those participating will be Wine Curmudgeon favorite Kim McPherson of McPherson Cellars in Lubbock, Texas wine pioneers Ed and Susan Auler of Fall Creek Vineyards, master sommelier Guy Stout, and a couple of up and comers, Justin Wiggins of Kiepersol Estates in Tyler and Jason Englert of Grape Creek Vineyards in Fredericksburg. If you’re in the D.C. area, check out the schedule. It should be worth a visit.

? James Beard wine winners: The Beard awards are food and wine’s version of the Oscars, and it’s a big deal to win one. This year, Eleven Madison Park in New York won the restaurant award, while importer Terry Theise won for outstanding wine and spirits professional.

? Pour another riesling: Wine insiders have  insisted for a couple of years that riesling is the next big thing, and they may have some numbers to bear their forecast out. Riesling was the fastest-growing white varietal and second-fastest growing of all varietals, behind pinot noir, according to 2007 AC Nielsen data. Sales of riesling have increased 54 percent over the past three years. It still isn’t popular as chardonnay, which has more than 20 percent of the market in terms of dollar sales.

Bidding adieu to the Cordon Bleu

Cordon Bleu Friday was my final day teaching the introductory wine class at Dallas’ Cordon Bleu. As much as I enjoyed it — and I enjoyed it very much — the class was more work than I had time for. For one thing, it cut back on the Wine Curmudgeon’s wine drinking.

I’m going to write a longer piece about my experiences (that’s a hint to any magazine editors reading this who need a clever, well-written, thoughtful article), but I do want to offer these observations:

Continue reading