Wine 101

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Photo by Briana Brough
Photo by Briana Brough

START HERE

Know next to nothing about wine? Begin by familiarizing yourself with the major grape varieties, and then go from there …

What are the major regions?

What are the major differences between how a red wine versus a white wine is made?

Then, you have a foundation to understand blends, new regions, unusual grape varieties and/or different approaches to winemaking.

WINING & DINING

Determining the quality of a restaurant’s wine list all boils down to variety – look for a range of grapes, regions and price points. Which wine should you pair with your meal? “Generally, wines that have higher levels of acid,” Sheri says. “Oak tends to dominate the food. You want to find something that’s going to enhance your food rather than dominate it.” Pinot Noir and Pinot Gris are easy-to-find safe bets.

DON’T FEAR THE FRUIT

“Fruity is a tough word,” Sheri says, “because a lot of people, when you say fruity, think you mean sweet. A fruit-forward character is different from a sweet wine that has residual sugars. A wine can be dry and fruity; it can also be sweet and fruity. When I say fruity, I just mean that there is a lot of primary fruit character, where you really smell different fruits – strawberries and blackberries and things like that.”

BOTTLES ARE BETTER

Ordering a glass of wine is almost never the economical choice. But if you must, ask how long the bottle has been open to ensure you’re getting the freshest, highest- quality glass possible.

TEMPERATURE CONTROL

“We generally serve our whites too cold and our reds too warm,” Sheri cautions. Kitchens actually tend to be one of the warmest rooms in the house, so consider storing your wines elsewhere.


“‘Wine is boring,’ said no one ever.”

Sheri’s top tip for learning about wine? Try it yourself! Buy two bottles of “very plain, inexpensive wine” – one red and one white – and then doctor them up. Take small, mindful sips and sniffs before and after various add-ins to see how the flavors and aromas change. Some ideas to get you started:

  • Orange essence
  • Vanilla extract
  • Sugar
  • Vodka
  • Berry jams and citrus marmalades

Q Once opened, how long will my bottle of wine keep?

A When you have wine left over from dinner or entertaining, cork the bottle as tightly as possible and refrigerate. While there will be a slight decrease in quality, most wines will still be good and drinkable for a day or two. Remove red wines from the fridge a few hours before serving and let them naturally come to room temperature.

Q What’s the purpose of a server pouring me a taste after they open my bottle of wine?

A Sheri says this pour isn’t exactly a tasting pour. “First and foremost, you are checking that that wine is a sound wine,” she says. “You’re assessing the wine’s condition more than ‘Do I like it or do I not like it.’” Trichloroanisole, or TCA, is a compound mold that can get in corks and affect wines – not to worry, it’s not toxic and only affects about 5% of corked wines. While it’s harmless, it will give wine a moldy, stale cardboard taste to watch out for. It’s also possible for wines to get overly oxidized in transit, which will make them taste slightly off – trust your senses of taste and smell! Another possibility is that your wine is at the wrong temperature. All of these things are fine to bring to a sommelier’s attention. Beyond that, “once you’ve ordered it and it’s open and there’s nothing wrong with it,” Sheri says, “it’s yours to drink with your meal.”


SHERI’S RECOMMENDATIONS

Sheri just helped to launch an app – Winering – that helps consumers choose the right wine based on location and personal preference. We asked for three affordable bottles available for purchase in Durham:

  • Tyrrell’s Old Winery Semillon, $12.99

TOTAL WINE

“Often overlooked, Semillon from Australia is fresh, light bodied, citrusy and low in alcohol. This would be delicious with seafood.”

  • Hendry Ranch Rosé, $16.99

WINE AUTHORITIES

“A blend of Zinfandel, Cabernet Sauvignon and Cabernet Franc, this is a zesty, completely dry rose. Notes of fresh strawberries, citrus fruits and a hint of floral character make this a great wine to enjoy on its own or at a barbecue.”

  • G.D.Vajra Langhe Rosso, $16.99

CAVE TAUREAU

“From Italy’s beautiful Piedmont region, this is a blend of Nebbiolo, Dolcetto, Barbera, Albarossa, Freisa and Pinot Noir. It’s perfect with everything from your favorite Italian pasta dish to burgers to pizza.”

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