Top Ten Most Used Wine Terms

eBacchus.com, a premier wine information community known for its unbiased member ratings and reviews, has compiled a list of the Top Ten most used wine terms based on an extensive review of user contributions. Take a look and see if you can add any of these to your own wine vocabularly.

eBacchus® Top Ten Most Used Wine Terms

Aroma
The intensity and character of the aroma can be assessed with nearly any descriptive adjective. (eg: from “appley” to “raisiny”, “fresh” to “tired”, etc.). Usually refers to the particular smell of the grape variety. The word “bouquet” is usually restricted to describing the aroma of a cellar-aged bottled wine.

Balance
Denotes harmonious balance of wine elements – (ie: no individual part is dominant). Acid balances the sweetness; fruit balances against oak and tannin content; alcohol is balanced against acidity and flavor. Wine not in balance may be acidic, cloying, flat or harsh etc.

Crisp (Whites)
Wine has pronounced but pleasing tartness, acidity. Fresh, young and eager, begs to be drunk. Generally used to describe white wines only, especially those of Muscadet de Sevres et Maine from the Loire region of France.

Finish
Term used to describe the taste left in the mouth after swallowing the wine. Both character and length of the aftertaste are part of the total evaluation. May be harsh, hot, soft and lingering, short, smooth, tannic, or nonexistent.

Fruity
Used for any quality that refers to the body and richness of a wine made from good, ripe grapes. A fruity wine has an “appley”, “berrylike” or herbaceous character. “Fruitiness” usually implies a little extra sweetness.

Smooth / Soft (Velvety)
Generally has low acid/tannin content. Also describes wines with low alcohol content. Consequently has little impact on the palate.

Spicy
Almost a synonym for “peppery”. Implies a softer, more rounded flavor nuance however.

Structure
The flavor plan, so to speak. Suggests completeness of the wine, all parts there. Term needs a modifier in order to mean something – (eg: “brawny” etc).

Tannins (Reds)
A naturally occurring substance in grapeskins, seeds and stems. Is primarily responsible for the basic “bitter” component in wines. Acts as a natural preservative, helping the development and, in the right proportion, balance of the wine. It is considered a fault when present in excess.

Taste
The four basic sensations detectable by the human tongue. The tip of the tongue contains the taste receptors registering “sweetness”. Just a little further back, at the sides, taste will appear “salty”. Behind that, flavour will have a “sour” taste at the sides, finally dissolving into “bitterness” at the near center-rear of the tongue.

Test Your Wine Knowledge!

The Wine Hub.com has a new 10-question quiz online that will help you to get the most out of your wine education. The URL follows — give it a shot! You will need to register first for a FREE membership. http://www.thewinehub.com/learn/quiz

No Bridge? No Problem! Take the Road Less Traveled

Don’t let the six-week Hood Canal Bridge closure (May 1 – June 15) keep you from experiencing spring on the Olympic Peninsula. Consider this “downtime” a catalyst for adventure with the Pacific Coast Scenic Byway (aka Hwy. 101) leading the way! From wine tasting to wilderness beach backpacking to touring the Forks setting for Stephenie Myers’ best-selling “Twilight” series of books, this beautiful region has it all. A number of Olympic Peninsula resorts, inns, B&Bs and vacation rentals are offering spring lodging specials to make your getaway the best it can be. And, for those who prefer to commune more closely with Mother Nature, beautiful campgrounds abound throughout the region.

The Pacific Coast Scenic Byway traverses the east, west and north sides of the Olympic Peninsula in a 284 mile loop, which begins in Olympia and terminates in Aberdeen, located on the Peninsula’s southern edge, or vice-versa. The distance is ideal for a leisurely three-day weekend or longer vacation, but if short on time, choose a destination and continue your exploration on another trip.

To start planning your trip, go to www.visitolympicpeninsula.com.



Hood Canal Bridge Reconstruction
Originally uploaded by Washington State Dept of Transportation

Just What Is Terroir Anyway?

Terroir, prounounced “ter-wah,” is a french word often heard sprinkled throughout wine-centric conversation. But what exactly does it mean? If you’ve ever wondered about that term, the following definition provided by the website Terroir-France.com and accompanying commentary by Wine Press Northwest Columnist Ken Robertson should shed some light.

“A ‘terroir’ is a group of lands from a certain region, belonging to a specific vineyard, and sharing the same type of soil, weather conditions and winemaking savoir-faire, which contribute to give its specific personality to the wine.”

Experience Wine from the Terroir of the Olympic Peninsula

Experience Wine from the Olympic Peninsula

Robertson: In the Northwest, I think we mean a little more and a little less than that. What I hear winemakers, winery owners and wine lovers saying when they use the word is they mean the character a vineyard site gives to its wines as a result of its soil, its sun, its wind, its elevation and whatever else the land and climate may have to offer.

For a veteran wine taster with a sophisticated palate, those elements are surprisingly detectible. Most of us pick up some of the elements and may recognize a “terroir” less than consistently. What’s really important to remember is that a well-tended vineyard on a well-chosen site will consistently produce fine wine in the hands of a capable winemaker.

Wines for Easter

If you’re wondering which wines to pair with your Easter ham or leg of lamb this year, following are a few tips.

Ham is often prepared with a sweet glaze or topping to balance the saltiness of the meat. Well-paired wines can accomplish the same objective. A Riesling or a Gewurtraminer are excellent choices.

Pair a Merlot with your Easter Ham

Pair a Riesling with your Easter Ham

Both wines offer fresh, flavorful taste profiles with enough sweet fruit to balance the salt in the ham and enough acidity to support the combination without compromising the flavor of the ham or the wine. If you prefer to serve a red wine, Zinfandel is a perfect pick, as the higher alcohol content and fruit forward approach can handle ham’s sweeter side.

If you’re serving lamb, go with a red wine. Your best choices are those with a decent tannin structure, good fruit, and a finish that can endure as long as the lamb itself. Cabernet Sauvignon, Syrah, and Merlot are good choices. The goal is to serve a wine with enough fruit and acidity to handle the robust flavors of the lamb, but not overpower it in the process.

All of the above mentioned wines can be found in Olympic Peninsula Wine Country, handcrafted at our seven artisan wineries. Visit our tasting rooms or order online and let us help make your Easter dinner extra special this year.

Northwest Wine and Cheese Tour – Save the Date!

Mark your calendars for the Olympic Peninsula Wineries’ inaugural Northwest Wine and Cheese Tour! On April 18 and 19, each of the seven wineries will host a different northwest specialty creamery and pair handcrafted wines with a delectable selection of artisan cheeses. Participating cheese makers include Wild Harvest Farms located in Chimacum; Port Townsend’s own Mt. Townsend Creamery;Gotherberg Farms from Bow, WA; Fairaview Farm located in Sequim; from Montesano, Estrella Family Creamery; and Beechers Handmade Cheeses located in Seattle.

Tickets are $25.00 per person and include a special commemorative wine glass, complimentary wine tasting, and mouth-watering samples of northwest artisan cheeses. Purchase your tickets online at https://www.olympicpeninsulawineries.org/nwwinecheese.php (recommended) or at the door. The wineries will be open from 11 a.m. to 5 p.m. each day.

A Place in Washington Wine Industry History

The Associated Press ran a story yesterday about the phenomenal growth of Washington’s wine industry. Just 10 years ago, 160 wineries supported the state’s burgeoning industry. Since then the number of wineries has grown nearly 300 percent, with winery #602 receiving its license just last month.

A little known fact, the Olympic Peninsula’s place in our state’s wine industry dates back three decades, to a time when there were a mere 15 wineries in the state!

Port Angeles’ Olympic Cellars, the Peninsula’s first commercial winery, was founded by grower Gene Neuharth in 1979. Formerly known as Neuharth Winery, the name was changed to Olympic Cellars in the mid-80s. Now the woman-owned and operated home of “Working Girl Wines,” Olympic Cellars continues to offer Gene’s popular “Dungeness Red” and “Dungeness White” labels.

Lost Mountain Winery of Sequim was established in 1981 by second-generation Italian winemaker Romeo Conca. Currently owned and operated by Steve and Sue Conca, Romeo’s son and daughter-in-law, Lost Mountain continues to produce premium red wines in old-world style, without added sulfites.

Get away to the beautiful Olympic Peninsula this spring and experience this piece of our state’s wine industry history! Olympic Cellars, Lost Mountain and the five additional wineries that have made the Peninsula their home over the past 30 years — FairWinds, Sorenson Cellars, Black Diamond, Camaraderie Cellars and Harbinger Winery — welcome you!

Cedar Creek Winemaker Dinner To Showcase Peninsula’s Best

On Saturday, February 7, Cedar Creek Restaurant in Sequim will host a Winemaker Dinner showcasing the “Best of the Olympic Peninsula.” The French inspired menu will feature nine wines, each crafted by one of our seven award-winning wineries. Timed to coincide with the annual Red Wine & Chocolate Tour, it’s the perfect way to wrap-up a day on the tasting trail! The four-course dinner will be served at 6 p.m. Tickets are $85 per person. For reservations, call 360.683.3983.

Research Shows Wine, Chocolate & Tea Improve Brain Performance

Good news just in time for the Olympic Peninsula Red Wine & Chocolate Tour! According to an article in the International Business Times, new research shows that consumers of wine, chocolate and tea performed significantly higher on tests and had lower prevalence of poor cognitive performance than those who do not indulge. The study was conducted by Oxford’s Department of Physiology, Anatomy and Genetics and published in the Journal of Nutrition. The researchers link their findings to flavanoids, although they caution that more testing is needed to verify the connection. Evidence does point to wine having pronounced effects. http://www.ibtimes.com/articles/20081222/wine-chocolate-and-tea-eaters-rejoice-consumption-improves-brain-performance.htm

Red Wine & Chocolate 2009 – Save the Date!

Mark your calendars! The Olympic Peninsula Wineries will once again host the popular Red Wine & Chocolate Tour over two delicious weekends, February 7-8 and February 14,15,16, from 11 a.m. to 5 p.m.

Enjoy award-winning red wines and new wine releases paired with a variety of chocolate delights ranging from sweet to savory. Wine specials will be available throughout the event.

Tickets are available online now at https://www.olympicpeninsulawineries.org/redwinechocolate.php.

On Saturday, Feb. 7, Cedar Creek Restaurant in Sequim will host a four-course Winemaker Dinner featuring seven locally produced wines. The event begins at
6 p.m. For further information and reservations, call 360.683.3983.

New Year’s Eve Hors d’oeuvres and Morning-After Brunch

This final post in our holiday recipe series features two delicious hors d’oeuvres and wine pairings perfect for New Years Eve entertaining, and a Monte Cristo Sandwich that’s sure to be a hit on your New Year’s Day brunch menu.

The first recipe was provided by Winemaker Richard Sorensen of Sorensen Cellars.

Apricot-Almond Chevre Spread

This recipe is a collaboration between myself, my wife Rita and Dacia Morrisonbuck of Cuisine Med in Port Townsend.

We introduced my Sorensen 2007 Viognier during Passport Weekend this year, and wanted a bite of something to go with the wine.  I feel that there are nuances of apricot, almond and peach in the wine and I wanted to pull these together with a light appetizer. This is what we came up with.

Ingredients

1 Small log, approx. 3-4oz, goat cheese
1 Small, 3oz pkg cream cheese

1/2 cup toasted,  skin on, almonds, chopped medium
1/2 cup dried apricots, chopped medium

Drizzle of honey to taste

In a food processor blend cheeses until smooth, then drizzle in honey (approx. 1 teaspoon or to taste).  Fold in almonds, (reserving 1 Tablespoon for garnish), and apricots.  Mold into a mound-press or small attractive bowl.  Sliver a few apricots on top along with the Tbs. of almonds.  Spread on hearty crackers or firm bread.
The next recipe comes from Edgar Burks, wine specialist at Harbinger Winery.

Shrimp St. Charles

This recipe comes from my friend and cooking mentor, Chef Giuseppe Brucia. It is modified slightly from the original.

Serves 6 as appetizers or 4 as main course. Pair with Harbinger Dynamo White, Chardonnay, or Viognier.

Ingredients
24 jumbo shrimp, peeled, and deveined
12 green onions
1 Tbsp. olive oil
2 Tbsp Butter
4 large mushrooms, sliced in eighths
2 Tbsp. red bell pepper, finely sliced
½ tsp. garlic, finely chopped
2 Tbsp. Cognac
½ cup Harbinger Dynamo White
*½ cup shrimp stock
½ cup heavy cream (36% preferred)
4 drops Worcestershire Sauce
4 drops Tabasco Chipotle Sauce
1 tsp. fresh lemon juice
1 tsp. chopped parsley
Salt and black pepper to taste.

*Prepare simple shrimp stock by simmering shrimp shells in ¾ cup of water until reduced to ½ cup. Pour through strainer and discard shells.

1. Prepare the green onions by removing the top 1/3 of the green tops. Discard or save for other use. Cut the remaining onion in half so that there is a white portion and a green portion.

2. Dry the shrimp with paper towels. In a large skillet over high heat, add 1 Tbsp. of butter with olive oil. When hot add the shrimp and brown each side for 40 seconds.

3. Add bell pepper, garlic, both green onion halves and mushrooms. Cook, stirring constantly, for 45 seconds.

4. Add Cognac and flame (use caution).

5. Add Harbinger Dynamo White and shrimp stock. Bring to boil over high heat.

6. Add the heavy cream, stir and let the sauce thicken.

7. Remove shrimp, placing 4 shrimp on each hot plate.

8. Return sauce to heat to further thicken for a few seconds.

9. Add Worcestershire Sauce, Tabasco and lemon juice.

10. Turn off the heat and white stirring add last 1 Tbsp. of butter, salt and pepper to taste.

11. Pour sauce over shrimp. Sprinkle with parsley.

Variations: Make sauce alone and serve over halibut or ling cod.
The last recipe is from Sharon Adams of Black Diamond Winery. Enjoy!

One of my favorite parings is Cranberry Wine and a Monte Cristo Sandwich. It’s great for brunch!

Yield: One Serving.  Serve with chilled Black Diamond Cranberry Wine.

1 egg beaten with 1 tablespoon cream or half and half.
2 slices day old white bread
Thinly sliced turkey breast (enough to cover on slice of the bread)
1 slice Swiss cheese
Powdered sugar, sifted.

Heat pan over medium hi heat. Oil pan with favorite oil. Dip one side of bread in egg mixture place in pan. Place slice of turkey and cheese on bread, and cover with second piece of bread dipped in egg mixture (only dip one side). Cook as you would French Toast, turning when first side is golden brown. Cook second side until golden brown and cheese is melted. Put on warmed plate and sprinkle with powdered sugar. Optional – put your favorite jam or cranberry sauce on top.

HAPPY NEW YEAR!