Sulfites: Headaches & Salad Bars! By Jimmy Quaile, Certified Sommelier First, a little background: Sulphur dioxide (aka, Sulfites) is a chemical compound made up of sulfur and oxygen. It occurs naturally but can also be produced in a laboratory. Measured in parts per million (ppm), it has been used for thousands of years as an antioxidant and antimicrobial to preserve foods and beverages. As far back as the 8th Century BC, ancient Greeks who used sulfur
Wine Scores: What’s The Point? By Jimmy Quaile, Certified Sommelier Customer: What score did this wine get? Me: Off the top of my head I don’t know, but I’ve had this wine recently and I would easily give it a 90. Customer: Yeah, but I only buy wines that actually GET a 90. Me: From who? Customer: It doesn’t matter, as long as it gets a 90. There isn’t a day that goes by
By Jimmy Quaile, Certified Sommelier What’s the Difference Between Sweet Wine and Dry Wine? Answer: Sweet wine tastes sweet and dry is the opposite of sweet. The end. Ok Ok, lets start with a little wine science; Grapes have natural yeast. During fermentation, the yeast eat the sugar and alcohol is the by-product. Therefore, the higher the alcohol ~ the dryer the wine. To make sweet wine a winemaker can stop the sugar from turning
All Hail Riesling, Queen of White Wines! By: Eugene G Fitzgerald III, CS, CSW, WSET ADVANCED In the world of wines few would debate that Cabernet Sauvignon is the undisputed king of grapes. It is grown in nearly every major hub that produces wine and can thrive in almost every climate. Despite being extremely recognizable, both on the nose and the palate, no two wines produced by this grape are exactly the same. Cabernet is
“I’m a beer drinker. What wine would I like?” By Certified Sommeliers, Jimmy Quaile & Eugene Fitzgerald I’m a beer drinker. What wine would I like? As crazy a question as this seems, there is an answer. The trick is to find a bridge between the drinks. For those who are fans of ales, in particular hoppy India Pale Ales or IPAs, I’ve got the answer and a delicious one at that, but first a
Now We’re Cookin’! By Jimmy Quaile, Certified Sommelier Let’s start with a few ground rules: The first is to not use wine called “cooking wine”! If you don’t want to drink it, you shouldn’t cook with it. Secondly, you can add sweetness but can’t take it out. So unless the recipe calls for sweet or fortified wine, stick with dry wine varietals. In the red wine category, good choices are Merlot and Pinot Noir.
Ordering Wine at a Restaurant By Jimmy Quaile, Certified Sommelier No matter if the wine list is a single page or a leather bound book, ordering wine at a restaurant shouldn’t be intimidating at all…in fact, it can be fun! First, know that a bottle has five 5-ounce glasses in it and should serve three people (ok, not if I am one of those three, but I’ll continue). Ask around the table who is drinking
Answer: 2.4 pounds of grapes, or 39 ounces. Think about that next time you buy grapes! One Bottle of Wine contains: 750 ml of liquid 2.4 pounds of grapes (39 oz.) 25.6 ounces of wine (4/5 quarts) One Case of Wine Contains: 12 x 750ml bottles 30 pounds of grapes 307.2 ounces of wine One Barrel of Wine contains: 740 Pounds of grapes and 59 gallons 24.6 cases of wine (12x750ml bottles) 295 bottles of
In addition to grapes, tasty wines can be made from other autumn fruits like cranberries and pumpkins.
Since the advent of DNA profiling of grape varieties in 1993, ampelography (ámpelos = vine and lógos = study) has been rewriting wine books by correctly identifying grape origins and rejecting synonyms. For example, Zinfandel was long suspected to be identical to Primitivo, however after DNA analysis it was established that the grape was native to Croatia where it is called Crljenak Kastelanski. DNA testing has also revealed several unexpected parentages, the most surprising being Cabernet Sauvignon which