Brush Up On Your Wine Facts

Believe it or not it is the end of October, Halloween is next week and sports fans are elated & over stimulated with the World Series, NBA and football are occurring simultaneously. For California Winemakers it is also a time of elation as they have just completed fall harvest – the process of harvesting, fermenting, and perfecting their wines for the world’s enjoyment.  You may have read headlines of this season’s spectacular harvest, seen the tweets & viewed images of grapes and tanks, but what does it all really mean? Here is some information from our friends at Wine Enthusiast to help you brush up on your wine facts.

• The ability to smell the “aroma” of a young wine or the “bouquet” of a more mature wine is essential to isolating the flavors during a wine tasting.
• “Bad” wines can result from bad corks or poor storage.  When tasting wine at a restaurant, a damp, musty smell could be the result of tainted corks and you may need to send the wine back.
• The type of wine able to be produced depends on the country.  France is ideal for producing many types of wine including Cabernet Sauvignon, Merlot, Pinot Noir, Chardonnay, and more.  Some countries are more limited, like New Zealand, which is ideal for Sauvignon Blanc and Pinot Noir.
• White wines, like Mira’s subtle and reserved 2011 Chardonnay, should be served at temperatures about 10 degrees lower than red wines.
• When preserving wine, use a quick vacuum pump because the wine will last longer if there is less air in the bottle.

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