Wine
Ralph's Wine Club
Ralph’s Market has one of the largest selections of wine and spirits in the area. We loves events, whether its in your home, cluhouse, conference center or our annual wine galas at Houmas House, you are sure to have a good time. Special request? no problem, call Mickey Martin our specialist and he is sure to find what you are looking for. Need suggestions? Want to learn more about wine? not a problem, give us a call!
Ralph's Wine Club
Ralph’s Market has one of the largest selections of wine and spirits in the area. We loves events, whether its in your home, cluhouse, conference center or our annual wine galas at Houmas House, you are sure to have a good time. Special request? no problem, call Mickey Martin our specialist and he is sure to find what you are looking for. Need suggestions? Want to learn more about wine? not a problem, give us a call!
What is Wine?
Wine is the fermented juice of grapes. Period. Is that it? No way!
Wine is art, beauty, power, sophistication, fun, and knowledge all wrapped up in one.
Wine is one of the most civilized things in the world and one of the most natural things of the world that has been brought to the greatest perfection, and it offers a greater range for enjoyment and appreciation than, possibly, any other purely sensory thing.”―
How is Wine Made?
Turning grapes into wine is a relatively simple process. Turning grapes into a wine that tastes wonderful and will last becomes a little more difficult. There are many who believe that wine is made in the vineyard and not in the cellar. Quality grapes, without question, are key, but fine wine is also the result of the successful completion of a series of processes.
In short, pick the grapes, press the grapes, add yeast, fermentation begins, fermentation stops, transfer juice to barrels, let it sit, bottle it, sell it. Sounds simple enough, right? Not so fast- I could write a dissertation on the process that would take you weeks to read, but you wouldn’t want to. That was the quick and easy version.
Reading the Label
Vintage Date
The vintage date indicates the year the grapes were harvested. In order for a wine label to carry a vintage date, 95% of the grapes used in production of the wine must have been harvested in that year.
Varietal Designation
This refers to the dominant grape used in the production of the wine. By law, at least 75% of that particular grape variety must be used.
Appellation of Origin
The appellation indicates the region, state, or county where the majority of the grapes were grown. As mentioned under Name of Wine, the actual growing area or appellation becomes the name of many European wines. In other areas like the United States and Australia, where the wine is more often named for the grape variety, some producers also list the growing region on the label, particularly if the area is prestigious. The Napa Valley in the United States and the Hunter Valley in Australia are examples of appellation.
Alcohol Content
Alcohol content in wine is always stated by volume. The United States requires that alcohol by volume information be included on wine labels. For table wine, the U.S. requirement is a minimum alcohol level of 7 percent, a maximum of 14 percent. The label variance can be up to 1.5 percent. For example, a wine label stating “Alcohol 12.5% By Volume” can legally range anywhere from 11 to 14 percent.
Brand Name
The brand name is the name given to the particular line. It is not necessarily the name of the winery responsible for production. Many wineries offer several lines of wines.
Barrel Select
Designation used at the discretion of the wine-maker. While the information is not considered mandatory, it is used to distinguish a special bottling.
Tasting Wine?
#1 - See
Hold the glass by its stem and tip it away from you, preferably against a white background. The white allows you to see the different shades of color, particularly at the rim where the age of a wine tends to show. As a rule, red wines lose color with age; whites deepen in color with age. Usually, the browner a wine, the older it is.
#2 - Swirl
Wine’s flavor molecules are given off only on the surface of the liquid. By swirling, you maximize the wine’s surface area and release more of the bouquet. As you swirl, lift the glass to your nose.
#3 - Smell
Smelling is a very important part of the tasting process. Think about how smell affects your enjoyment of food. Smell the wine three times, swirling each time to release the bouquet. Notice if the wine is clean and attractive, the intensity of the smell, and what the aromas bring to mind. Negative or “off ” smells are: Vinegar: Too much acetic acid in wine. Sherry: Too much oxygen in wine. Cork: Wine has absorbed the taste of defective cork making it musty or moldy in flavor. Sulfur: Too much sulfur dioxide present. (Sulfur dioxide is used as a preservative.)
#4 - Sip
Take a sip of wine and try to make sure that all of the tongue is exposed to the liquid. Hold the wine in your mouth for 3 seconds before swallowing. Notice how sweet or sour, bitter, astringent, or alcoholic the wine is. Gauge the body of the wine. Think skim milk, milk, heavy cream. Also, how does the wine feel in your mouth? The term “mouth feel” is used for the sensations experienced.
#5 - Savor
Now is the time to assess the wine as a whole. Do I like this wine? Why or why not? Were all the elements in balance or did one of them seem obtrusive? In young reds, tannin often dominates while young whites are often very acid. In an older wine, this lack of balance would be a fault. Is the wine light, medium, or full-bodied? What kinds of food would work well with this wine?
Wine and Food Pairings
The single most important aspect of wine and food pairing is not color, but body. Delicate or lightly flavored foods work best with light-bodied wines. Stronger, heavier foods should be paired with medium to full-bodied wines.
Traditional Pairings
The basic rule used to be to pair white wines with fish and white meats like chicken; red wines with red meats. Ultimately, this style of pairing really relates more to body than to color. So, it works, to a degree. But this pairing rule is limiting.
Mirror Pairings
This approach has the body, texture and characteristics of the wine reflect those of the food. If there is indeed a best way to pair wine with food, this would be it. For example, the white wine with fish rule would keep you from an excellent pairing of broiled salmon and Pinot Noir, as the red wine with meat rule would preclude serving Sauvignon Blanc with veal. Body to body pairing offers greater variety along with great taste. Remember, too, that sauces play a major role in pairing because they can completely change the taste and texture of a dish. A lightly flavored sauce can complement a delicate wine, but a heavy sauce needs some body in its wine partner.
Difficult Pairings
There are few foods that can’t be paired with complimentary wine. Those that can be difficult are very spicy foods (except for horseradish and mustard). These can work well with wines that are slightly sweet. The key is to avoid very tannic or acidic varieties. Smoked fish can make wine taste slightly metallic. Again, wines that are slightly on the sweet side can provide a good match. Most chocolate is so sweet and mouth-coating, it tends to annihilate most wines. A good rule of thumb for chocolate or any dessert choice is to be sure that the wine is as sweet or sweeter than the dessert itself.
Storing Wine?
The single most important aspect of wine and food pairing is not color, but body. Delicate or lightly flavored foods work best with light-bodied wines. Stronger, heavier foods should be paired with medium to full-bodied wines.
Storing Unopened Wines
Wines are sensitive to light, air and heat. They should be stored in a cool, damp, dark area away from sun or fluorescent light. Unopened, corked bottles should be stored on their sides to prevent the corks from drying out and air from entering. Wines should be stored in a cool place (53-69 degrees F).
Rapid temperature changes will damage the quality and flavor of a wine. While many fine red wines will improve with bottle aging, white wines should not be stored for any length of time.
Storing Opened Wines
Use opened bottles as soon as possible for optimum quality. When opened, table wines tend to lose flavor and become acidic, therefore they should be kept closed. White wines should be refrigerated. Fortified wines tend to hold up longer when opened because of their higher alcohol content. There are a few tools that will elongate the life of your wine, but they only add hours or days, not weeks.
SPECIAL ORDERS
Looking for that special bottle of wine or liquor? Can’t seem to track down that beer you had at Chimes? We will be happy to special order any wine, liquor or beer that we don’t stock normally. In most cases, it only takes a few days to get you your product. You can inquire at any particular store or contact Mickey Martin directly.
To reach Mickey Martin, call 225-276-1221 or wine@ralphsmarket.net.
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