Tertiary notes in wine arise through bottle aging, bringing depth and complexity as a wine matures. These notes offer a glimpse into the evolution of flavors that go beyond the fruit and winemaking, revealing the passage of time.
Tertiary characteristics develop after the wine has been bottled and allowed to age. This stage is often where the magic happens, as the wine’s primary and secondary notes begin to fade, and more complex, earthy, and savory elements take center stage. Tertiary notes reflect oxidation, maturation, and the slow chemical changes that occur as the wine ages.
Key Influences on Tertiary Notes
Aging Time
Extended aging allows the fruit to mellow, revealing deeper, more nuanced flavors.
Red wines, in particular, develop dried fruit, leather, tobacco, or forest floor notes as they mature.
Oxidation
Over time, exposure to small amounts of oxygen helps develop nutty or savory notes. This is especially true for wines aged under cork.
Bottle Conditions
The storage environment—temperature, light, humidity—can significantly influence the development of tertiary notes.
Examples of Tertiary Aromas
Dried Fruit: As the wine ages, fresh fruit aromas evolve into dried fig, raisin, or prune, particularly in red wines like Amarone or aged Port.
Earthy/Savory: Leather, tobacco, forest floor, truffle, or mushroom are common in well-aged wines like Barolo or Rioja Gran Reserva.
Nutty/Caramelized: Especially common in oxidative wines like Sherry or Madeira, these notes include walnut, almond, toffee, or caramel.
Identifying Tertiary Notes in Wine
To recognize tertiary notes, time and patience are key:
Smell for Depth: Aged wines will have a more subdued, nuanced aroma. Instead of fresh fruit, you may detect dried fruit, leather, or tobacco.
Taste for Mellow Flavors: A well-aged wine will have softer tannins, less pronounced acidity, and flavors that reflect the earth or savory elements.
Look for Color Change: Red wines develop a brick or garnet hue, while whites darken into golden amber tones, signaling the presence of tertiary characteristics.
As wine ages, it transcends its origins, offering a complex symphony of evolved flavors—where dried fruit, earth, and time-worn elegance come together in harmony, leaving behind the vigor of youth for the wisdom of age.
Gregory Dean, SOMM&SOMM
By understanding the progression from primary to secondary and tertiary notes, wine enthusiasts can fully appreciate the transformative journey a wine takes, unlocking new layers of complexity at each stage. Cheers 🍷
After primary notes, the next set of characteristics arises from the winemaking process itself. Secondary notes are influenced by human intervention, transforming the grape’s raw material into something more structured and nuanced. This article explores how fermentation, yeast, and oak barrels contribute to secondary characteristics.
Aging in Barrels – Photo by Jan van der Wolf on Pexels.com
What Are Secondary Notes?
Secondary notes in wine are aromas and flavors that develop during fermentation and aging in barrels or on the lees. While primary notes highlight the grape’s nature, secondary notes focus on the influence of winemaking techniques, adding complexity and texture.
Key Influences on Secondary Notes
Fermentation
The choice between stainless steel or oak, as well as the use of wild or cultured yeast, profoundly affects the wine’s development.
Malolactic fermentation, a secondary process where tart malic acid is converted into softer lactic acid, gives wines a creamy or buttery note (commonly found in Chardonnay).
Lees Aging
Aging wine on the lees (dead yeast cells) enhances richness and adds notes of bread, biscuit, or even nuttiness. This technique is especially notable in Champagne, contributing to its toasty complexity.
Oak Aging
Oak barrels introduce flavors like vanilla, smoke, toast, or cedar, depending on the type of oak (American vs. French), the level of toasting, and the duration of aging.
Wines aged in new oak will develop more intense oak-derived notes compared to those aged in older or neutral barrels.
Examples of Secondary Aromas
Oak-derived: Vanilla, coconut, clove, cinnamon, smoke, or coffee. For example, Rioja often has coconut notes due to American oak aging, while Bordeaux may present more subtle cedar or spice from French oak.
Fermentation-derived: Butter, cream, or yogurt from malolactic fermentation, and bread dough, brioche, or yeast from extended lees contact.
Smoky/Spicy: Wines that undergo extended barrel aging or have significant oak influence, such as Cabernet Sauvignon or Syrah, may develop smoky, spicy characteristics.
Evaluating wine – Photo by Pavel Danilyuk on Pexels.com
Identifying Secondary Notes in Wine
To recognize secondary notes, approach the wine with a focus on structure:
Pay Attention to Texture: Does the wine feel creamy or smooth? This could indicate malolactic fermentation or lees aging.
Smell for Oak Influence: Oak-aged wines often reveal themselves through warm, spicy, or woody aromas.
Taste for Added Complexity: Secondary characteristics layer upon the primary fruit, adding depth through vanilla, toast, or buttery elements.
With the introduction of time and technique, the wine begins to reveal its second layer—a crafted interplay of oak, fermentation, and aging that deepens its character and whispers the hand of the winemaker.
Gregory Dean, SOMM&SOMM
Next, we will look at tertiary notes—the final stage of a wine’s evolution, developed over time in the bottle.
The primary notes of a wine are the very soul of its identity, directly stemming from the grape itself. These notes encapsulate the freshness, vibrancy, and fruit-driven aromas that dominate a wine in its youth, reflecting the intrinsic qualities of the grape variety and the terroir. The complexity of primary characteristics evolves through fermentation but is mostly influenced by vineyard practices, climate, and grape variety.
Sensing the primary notes – Photo by Pavel Danilyuk on Pexels.com
What Are Primary Notes?
Primary notes are the first sensory impressions you experience when encountering a young wine. These are typically fruit-forward, floral, or herbaceous aromas that emerge from the grape itself and are most noticeable when a wine is relatively new. These notes tend to be more prominent in white wines and younger reds, but even in mature wines, they offer a glimpse into the grape’s original state.
Primary notes leap out of a young Chardonnay
Key Influences on Primary Notes
Grape Variety – Different grape varieties offer unique primary aromas. For example:
Cool climates tend to produce wines with higher acidity and leaner, more precise fruit notes (think green apple and citrus).
Warm climates allow for riper fruit expressions, such as tropical fruit, fig, and stone fruit in whites or blackberry and plum in reds.
Viticultural Practices
Organic or biodynamic practices can emphasize pure fruit expressions.
Harvest timing is critical: earlier harvests bring sharper, more herbaceous notes, while later harvests yield more concentrated, ripe fruit aromas.
Examples of Primary Aromas
Fruit – These can range from fresh citrus, berries, and tropical fruits to ripe stone fruit, depending on the grape variety and climate.
White wines typically exhibit green apple, lemon, peach, or pineapple.
Red wines can display red fruits (raspberry, cherry), black fruits (blackcurrant, plum), or even fig.
Floral – Many wines, especially aromatic whites like Riesling or Gewürztraminer, offer delicate floral aromas such as jasmine, rose, or honeysuckle.
Herbaceous and Vegetal – Grape varieties like Cabernet Franc and Sauvignon Blanc often showcase green bell pepper, grass, or tomato leaf notes.
Identifying Primary Notes in Wine
For wine enthusiasts, distinguishing primary notes starts with a systematic approach to tasting:
Visual Clues: A young wine will often have more vibrant color—pale straw for a young white or ruby red for a youthful red.
Smelling for Freshness: Focus on the first hit of fruit or floral aromas that jump out of the glass. Is it citrus? Berry? Tropical? Fresh fruit aromas dominate in this phase.
Tasting for Fruit Character: Young wines should deliver a burst of fruitiness on the palate, with bright acidity often playing a supporting role. Primary notes dominate at this stage.
How Primary Notes Evolve
Over time, these fruit-driven characteristics diminish and give way to more complex layers. However, in the early life of a wine, they serve as the essence of a wine’s youthful personality. Wines that are consumed young, like Beaujolais Nouveau or Vinho Verde, emphasize these fresh, bright, and fruit-forward characteristics.
The essence of a wine’s youth is captured in its primary notes—an unfiltered expression of the vineyard’s vitality, where every sip is a celebration of the grape’s purest form.
Gregory Dean, SOMM&SOMM
In the next article, we will explore secondary notes—those that arise during winemaking, particularly through fermentation and oak aging. Cheers🍷
Wine and poetry have long been intertwined in the human experience, both reflecting the depth of our emotions, the richness of history, and the subtleties of culture. Like a well-crafted poem, wine has the ability to evoke complex feelings, conjure vivid imagery, and carry us through a journey of taste and sensation. This article explores the emotional, historical, and ideological parallels between famous works of poetry and different wine styles, illustrating how these art forms echo each other in surprising and profound ways.
Wine and poetry—two art forms that intertwine like vines in a vineyard, each sip, each verse, revealing deeper layers of beauty. One nourishes the soul, the other the spirit, both creating moments that linger like a perfect finish.
Gregory Dean, SOMM&SOMM
Romanticism and the Elegance of Pinot Noir
Portrait of John Keats – William Hilton, Public domain, via Wikimedia Commons
Poet: John Keats Poem: “Ode to a Nightingale” Wine: Pinot Noir from Burgundy, France
John Keats, a central figure of the Romantic movement, is known for his rich, sensory language and an obsession with transience, beauty, and nature. In his poem “Ode to a Nightingale“, Keats explores the bittersweet nature of existence, juxtaposing the fleeting beauty of life with the eternal, almost transcendent quality of the nightingale’s song. The poem, lush with imagery, oscillates between moments of intense joy and sorrow, much like the delicate balance in a fine Burgundy Pinot Noir.
Pinot Noir, particularly from Burgundy, is a wine that thrives on nuance and subtlety. Its light body and complex structure evoke an emotional complexity similar to Keats’ poem. Much like “Ode to a Nightingale“, a good Burgundy Pinot Noir captures a sense of fleeting beauty. It can be ethereal, elegant, and haunting, with its perfumed red fruit, earthy undertones, and graceful acidity. Just as Keats’ work leaves readers with a lingering sense of melancholy and beauty, a glass of Pinot Noir leaves an indelible mark on the palate, making us reflect on its ephemeral nature.
Modernism and the Complexity of Bordeaux Blends
Poet: T.S. Eliot Poem: “The Waste Land” Wine: Left Bank Bordeaux
T.S. Eliot’s “The Waste Land“ stands as one of the most iconic works of Modernist poetry, delving into themes of fragmentation, disillusionment, and cultural decay in the aftermath of World War I. Its complexity lies in the many layers of references, shifting voices, and intertextuality, all blending into a single tapestry of chaos and order. This is akin to the grand structure and deep complexity found in the classic Left Bank Bordeaux blends, particularly from the prestigious appellations of Médoc or Pauillac.
TS Eliot – Lady Morrell, Public domain, via Wikimedia Commons
A Bordeaux blend, usually composed of Cabernet Sauvignon, Merlot, and other Bordeaux varietals, brings together distinct elements to create a unified whole, much like Eliot’s fragmented verses. Cabernet Sauvignon provides structure and tannic grip, akin to the poem’s harsh imagery of a decaying world. Meanwhile, Merlot brings softness and fruit, like the rare moments of warmth in “The Waste Land”. Each varietal contributes something unique to the blend, but together, they create a wine with depth, longevity, and the capacity to evolve over time.
Just as “The Waste Land“ challenges the reader with its dense allusions and structure, a fine Bordeaux challenges the drinker to find harmony in its often austere tannins, powerful fruit, and earthy complexity. The wine, like Eliot’s work, rewards patience and contemplation, revealing more with each sip or read.
Transcendentalism and the Natural Purity of Organic Orange Wine
Poet: Walt Whitman Poem: “Song of Myself” Wine: Organic Orange Wine from Friuli, Italy
Walt Whitman’s “Song of Myself“, a cornerstone of Transcendentalist poetry, celebrates the unity of humanity and nature, the self, and the universe. Whitman’s poetry is an ode to individualism, nature, and the interconnectedness of all things. The free-verse structure of the poem, with its expansive, inclusive tone, mirrors the natural, unfiltered essence of an organic orange wine, a style known for its minimal intervention winemaking that allows nature to express itself fully.
Walt Whitman – Photo by George Collins Cox 1887
Orange wine, made from white grapes fermented with their skins, often carries a unique oxidative quality, blending the freshness of white wine with the tannic structure typically found in reds. This ancient winemaking method, popular in regions like Friuli, Italy, speaks to a return to the land, to a more natural and authentic way of making wine. Just as Whitman sought to break down the artificial barriers between man and nature, orange wine blurs the lines between white and red, creating a harmonious blend of the two.
There is an honesty in both Whitman’s words and the profile of orange wine. The slightly wild, untamed nature of this wine, with its hazy appearance, earthy notes, and textured mouthfeel, mirrors Whitman’s free spirit and unstructured poetry. Both the poem and the wine invite you to embrace the raw, unpolished beauty of the world.
Handwritten Draft of Oh, Captain! My Captain! – Walt Whitman (1819-1892)
Romanticism and the Lushness of German Riesling
Poet: Johann Wolfgang von Goethe Poem: “The Sorrows of Young Werther” Wine: German Riesling from Mosel
Johann Wolfgang von Goethe (Stieler, 1828)
Goethe’s “The Sorrows of Young Werther”, though technically a novel, is often praised for its poetic prose and its emotional depth, which made it an important work in the Romantic literary movement. The unbridled passion, intense longing, and melancholy of young Werther’s love is mirrored in the character of Mosel Riesling—one of the most expressive and emotionally charged wines in the world.
Riesling from the steep slopes of the Mosel captures the tension between sweetness and acidity, embodying the complex emotional landscape Goethe navigates in his novel. The wine is often described as having a purity and precision that belies its rich, honeyed fruit flavors. Just as Werther’s love is overwhelming yet tinged with sadness, Mosel Riesling can be achingly beautiful, with its bright acidity cutting through lush, almost decadent notes of peach, apricot, and honey. The delicate minerality that runs through a Riesling is like the undercurrent of sorrow in Werther’s story, a reminder that beauty and pain often coexist.
Symbolism and the Mystical Nature of Champagne
Poet: Charles Baudelaire Poem: “L’Invitation au Voyage” Wine: Vintage Champagne
Charles Baudelaire (Étienne Carjat, 1862)
Charles Baudelaire, the enigmatic French poet, is often associated with the Symbolist movement, which emphasized the mystical, the dreamlike, and the emotive power of words. His poem “L’Invitation au Voyage” speaks of an idealized, almost otherworldly place of beauty, where everything is calm, luxurious, and sensuous. Vintage Champagne, particularly from houses like Dom Pérignon or Louis Roederer, captures this same sense of otherworldly perfection and elegance.
Champagne has long been the wine of celebration and luxury, but vintage Champagne takes that association further, offering a sense of depth, mystery, and refinement. Much like Baudelaire’s poetry, a fine vintage Champagne creates an immersive experience, transporting the drinker to a place of beauty and pleasure. Its fine bubbles, complex aromas of brioche, almonds, and citrus, and its luxurious mouthfeel make it a sensory journey, echoing the poem’s longing for a distant paradise.
Baudelaire’s poem, much like Champagne, invites indulgence in beauty, a brief escape from the mundane. But underneath the surface, both the wine and the poem carry a hint of melancholy, a recognition that such beauty is fleeting, much like the effervescence of a Champagne flute.
Here’s to the intricate dance between poetry and wine, where words and flavors meet in a symphony of expression!
Gregory Dean, SOMM&SOMM
The Shared Language of Wine and Poetry
Both wine and poetry offer us ways to express the inexpressible. They reflect the deepest corners of human emotion, from the lightest moments of joy to the most profound sorrows. In comparing famous works of poetry with various wine styles, we can see how both art forms communicate on the same emotional wavelength, providing a sensory journey that transcends mere consumption.
By exploring these correlations, we gain a richer understanding of how wine, like poetry, can evoke powerful feelings, speak to our history, and reveal the beauty of both nature and human creation. Wine, much like a well-written poem, is an invitation to slow down, to savor, and to reflect. Cheers 🍷
Cover Photo Credit: Photo by Dulce Panebra on Pexels.com
Winning Wine and Cocktail Pairings for Your October Tailgate.
October is here, and so are the cravings for heartier dishes that match the brisk air, camaraderie, and weekend football gatherings. As tailgaters fire up their grills and slow-cookers, classic fare like chili, wings, ribs, and stews become the go-to choices for feeding a crowd. But let’s take these crowd-pleasers to the next level with the perfect wine pairings and a couple of cocktails sure to score big at your next tailgate.
Spicy Chili + Zinfandel or Off-Dry Riesling Few things warm the soul like a steaming bowl of chili on a crisp October afternoon. Whether you’re loading up on beef, beans, or going for a veggie version, chili’s complex layers of flavor (and spice) call for a wine that can keep pace.
Zinfandel: The go-to for those who love bold, fruity reds. Zinfandel’s ripe blackberries, raspberries, and touch of sweet spice tame the heat and complement chili’s smoky notes from cumin, paprika, and charred peppers. Avoid the overly jammy versions; seek out ones with balanced acidity to cut through the richness.
Off-Dry Riesling: For those craving a white, Riesling’s delicate sweetness and vibrant acidity act as a cooling agent for chili’s heat. The natural sugars help counterbalance the spice, while the lime zest and apricot flavors offer a refreshing contrast.
BBQ Pulled Pork + Syrah Pulled pork, whether slathered in a tangy BBQ sauce or slow-cooked with a hint of smokiness, begs for a wine with enough depth to match the savory goodness.
Syrah: This bold red offers the structure and body to complement the layers of flavors in pulled pork. Syrah’s black pepper, smoky bacon, and dark fruit notes accentuate the savory spices and richness of the meat. If you’re using a sweeter sauce, pick a Syrah with less oak and more fruit-forward notes to balance the flavors.
Hearty Beef Stew + Malbec A tailgate classic, beef stew’s hearty, comforting qualities demand a wine that can stand up to the richness of slow-cooked beef, root vegetables, and herbs.
Malbec: With its deep plum, black cherry, and cocoa flavors, Malbec’s tannins help cut through the richness, while the wine’s inherent juiciness complements the stew’s savory profile. Argentine Malbec, in particular, works wonders here with its earthy undertones and subtle hints of spice.
Spicy Buffalo Wings + Sparkling Wine Buffalo wings are a game-day favorite, but pairing these spicy bites with alcohol can be tricky. Higher-alcohol wines or cocktails can intensify the heat, leaving your mouth on fire instead of enjoying the flavors. So, what’s the solution?
Sparkling Wine: The crisp bubbles in a dry sparkling wine or Prosecco serve as a delightful counterpoint to the fiery sauce. The acidity and effervescence cleanse the palate, while a hint of fruit sweetness from the wine helps balance the heat. Plus, let’s face it: bubbles make everything more festive.
Spicy game day favorites like Buffalo wings, hot sausages, and jalapeño-laden nachos can make pairing a challenge because alcohol intensifies the sensation of heat. Wines with high tannins or elevated alcohol content (think Cabernet Sauvignon or Shiraz) can exacerbate the burn, turning what should be a delightful pairing into a flavor clash. That’s why it’s essential to look for wines with lower alcohol, higher acidity, and a touch of sweetness to help balance the heat. When in doubt, sparkling wines or slightly off-dry whites are safe bets.
Tailgate-Ready Cocktails
Spicy Margarita No tailgate is complete without a margarita twist. This Spicy Margarita brings the heat but balances it with zesty citrus and a touch of sweetness.
Ingredients:
2 oz silver tequila (or mezcal for a smoky twist)
1 oz lime juice
1 oz orange liqueur (Cointreau or triple sec)
½ oz agave syrup (adjust to taste)
2 slices jalapeño
Tajín seasoning for the rim (optional)
Instructions:
Rub a lime wedge around the rim of your glass and dip in Tajín seasoning.
Muddle the jalapeño slices in a shaker.
Add tequila, lime juice, orange liqueur, and agave syrup. Shake with ice until well-chilled.
Strain into a glass with ice and garnish with a slice of jalapeño.
The spicy kick pairs beautifully with anything from wings to grilled sausages, while the citrusy tang provides a refreshing balance to richer dishes.
Autumn Bourbon Cider For a cozy cocktail that’s sure to please, this bourbon-based concoction pairs beautifully with tailgate classics like BBQ or burgers.
Ingredients:
2 oz bourbon
4 oz apple cider (preferably fresh)
½ oz lemon juice
Dash of cinnamon or nutmeg
Apple slice for garnish
Instructions:
In a shaker, combine bourbon, apple cider, lemon juice, and cinnamon with ice.
Shake well and strain into a glass with ice.
Garnish with an apple slice and a cinnamon stick.
The warm flavors of bourbon and spiced apple are perfect for cooler weather and pair effortlessly with fall favorites like pulled pork sandwiches or chili.
Final Play: What Not to Do
Avoid pairing your spicy wings, chili, or sausage with high-alcohol wines or spirits unless you enjoy setting your mouth on fire! Alcohol intensifies capsaicin—the active ingredient in chili peppers—which can make already spicy dishes unbearable. So, when serving dishes with a lot of heat, think low alcohol, high flavor—your palate will thank you.
Whether it’s bold, fruity Zinfandels for chili or refreshing bubbles for wings, pairing the right wine or cocktail can take your tailgate game to the next level. Here’s to cooler weather, warmer food, and winning combinations🍷
Third article in the series–The Seasons of Winemaking.
As the leaves begin to turn, the excitement in the vineyard is palpable. Autumn is the season most commonly associated with winemaking, often evoking images of grapes being hand-harvested and clusters piled high in baskets. While harvest may indeed be the centerpiece of the season, there are numerous other tasks that play equally critical roles in ensuring the quality of the wine and the sustainability of the vineyard. This article delves into not only the harvest but also the less glamorous yet essential activities that take place in the vineyard and winery during the fall.
Harvesting grapes is the most anticipated event of the winemaking calendar. It’s a race against time, as winemakers must decide the exact moment to pick the grapes based on their sugar, acid, and tannin levels. This decision is a combination of careful science—using refractometers to measure sugar (Brix) and pH meters to gauge acidity—and deep experience, where tasting the grapes is just as important as the metrics.
For most winemakers, harvest is staggered. White wine grapes like Chardonnay and Sauvignon Blanc often ripen earlier than red varieties such as Cabernet Sauvignon or Syrah. Each grape variety, and indeed each vineyard block, requires unique attention, as factors like slope, soil composition, and sun exposure lead to different ripening times. As a result, harvest can stretch over several weeks, with winemakers and vineyard managers working around the clock to ensure that each grape is picked at its peak.
However, beyond simply picking grapes, winemakers must also deal with logistical hurdles, such as organizing teams of workers, securing harvest machinery, and ensuring that the winery is ready to receive the influx of fruit.
Once grapes are harvested, they head straight to the sorting table. Sorting is a less romantic but absolutely critical process. Here, vineyard workers meticulously sift through the clusters to remove underripe, overripe, or damaged fruit, along with leaves, stems, or any other debris. This ensures that only the healthiest grapes make it to the fermentation tanks. A little-known fact is that, for some premium wines, winemakers may even opt for a second sorting, this time focusing on individual berries to further refine the quality of the final product.
A Controlled Chaos
Depending on the type of wine being made, pressing happens at different stages. For white wines, the grapes are usually pressed immediately after sorting, separating the juice from the skins and seeds before fermentation. In contrast, red wines undergo fermentation with their skins to extract color, tannin, and flavor, after which they are pressed.
Fermentation, though a naturally occurring process, is far from hands-off. Winemakers must closely monitor temperature, sugar levels, and fermentation activity. In many cases, they may also punch down the cap (the layer of grape skins that rises to the top during red wine fermentation) or pump over the juice to ensure maximum extraction of color and flavor. All the while, cleanliness is paramount, as any contamination can lead to unwanted bacterial or yeast activity, jeopardizing the entire batch.
Post-Harvest Tasks
While the grapes may have been picked, the vineyard itself still requires attention. After harvest, winemakers and vineyard managers focus on preparing the vines for winter dormancy.
Cover Crops: Many vineyards plant cover crops—such as legumes or grasses—between the rows of vines. These crops serve multiple purposes: they help prevent soil erosion during the rainy season, add nutrients to the soil, and encourage beneficial insects that control pests.
Post-Harvest Irrigation: Although the vines are entering dormancy, they still need a final round of irrigation after the harvest. This helps the plants store the necessary carbohydrates for the following growing season.
Disease Control: As the temperatures drop, there’s an increased risk of fungal diseases like botrytis. Spraying for these diseases before the onset of heavy rains helps to maintain the health of the vineyard.
Soil Analysis and Amendments: Autumn is also the time for soil sampling. Winemakers test for pH levels, nutrient content, and overall health, and then amend the soil as needed, incorporating compost or other organic materials to restore balance before winter.
Preparing for Aging
Once fermentation is complete, the wine is transferred to barrels or tanks for aging. This is where a winemaker’s vision really begins to take shape. The choice of oak, stainless steel, or even concrete vessels is deliberate, as each medium imparts different characteristics to the wine. Some winemakers also add fining agents to clarify the wine at this stage or conduct blending trials to experiment with how different lots can be combined to create the final product.
For many wineries, autumn also marks the beginning of bottling for wines that are not meant for extended aging. White wines or rosés from the previous harvest, which may have been aging in tanks over the summer, are typically bottled during this time.
Preparing for Winter
After the frenzy of harvest, the winery itself needs attention. Deep cleaning is essential to prevent any residual grape matter from spoiling the next vintage. All equipment—fermentation tanks, presses, sorting tables, pumps, hoses—undergo thorough sanitization. Additionally, barrels that are not in use must be properly cleaned and stored to prevent mold or other issues during the colder months.
Pruning and Training
Autumn is also a time for reflection and planning. While pruning primarily happens in the winter, autumn gives vineyard managers an opportunity to assess the overall structure and health of the vines. Observing how the vines performed during the growing season allows them to make informed decisions about which canes to prune and how to shape the vine’s growth for the following year.
Additionally, autumn is a good time to inspect and repair the vineyard’s trellising systems. Any broken posts or wires need to be fixed before the winter storms set in, as these structural components are crucial for supporting the vines through the next growing season.
Autumn is a season of transition in the vineyard and winery. While the harvest is undoubtedly the focal point, winemakers and vineyard managers must juggle a myriad of tasks to ensure that the vines are properly prepared for dormancy and that the wine begins its journey from fermentation to bottle. From the invisible maintenance of soil and vine health to the meticulous work inside the winery, autumn lays the groundwork for the success of the next vintage, proving that there’s far more to this season than simply picking grapes. Cheers 🍷
Pairing wine with vegan dishes presents unique challenges, primarily due to the absence of animal-derived ingredients like fat, proteins, and umami-rich components such as cheese or meat, which traditionally enhance the mouthfeel and balance of certain wines. However, with a scientific understanding of flavor chemistry and a sommelier’s intuition, we can create pairings that elevate the vegan dining experience, balancing acidity, tannins, sweetness, and texture in ways that complement plant-based dishes.
Animal proteins and fats help soften the perception of tannins in wine, creating a smoother mouthfeel. Without these components, high-tannin wines can feel overly astringent when paired with vegan dishes. Therefore, lower-tannin reds or those with softer, more integrated tannins are preferable.
Recommended Wine: Pinot Noir (Vegan-certified)
Reasoning: Pinot Noir’s lower tannin structure and bright acidity make it a versatile partner for many vegan dishes, especially those with earthy components.
Dish Pairing: Roasted Beet and Walnut Salad with Balsamic Reduction. The earthiness of beets and walnuts echoes the subtle complexity of the Pinot Noir, while the acidity of the balsamic reduction aligns with the wine’s vibrant structure.
Animal-based dishes often contain high levels of umami, which balances out tannins and acidity. Vegan dishes, while lower in umami, can still develop it through ingredients like mushrooms, miso, soy sauce, and fermented foods.
Reasoning: Chianti Classico offers moderate tannins and bright acidity, with notes of cherry and tomato that complement umami-rich plant-based foods. Its savory character matches well with the umami derived from mushrooms or soy-based dishes.
Dish Pairing: Miso-glazed Grilled Portobello Mushrooms. The umami from the miso and mushrooms harmonizes with the rustic, earthy notes of Sangiovese, while the wine’s acidity cuts through the richness of the glaze.
Many vegan dishes are vegetable-forward, emphasizing fresh, raw, or lightly cooked ingredients with high acidity. Wines with balanced acidity are crucial to avoid overwhelming these delicate flavors.
Reasoning: Sauvignon Blanc is known for its crisp, zesty acidity, which matches well with the fresh, green flavors often found in vegan dishes. Its herbal notes also complement dishes that feature herbs, citrus, or green vegetables.
Dish Pairing: Avocado and Citrus Salad with Arugula and Mint. The bright, tangy flavors in this dish are mirrored in the Sauvignon Blanc’s lime and green apple notes, while its acidity contrasts the richness of avocado.
Many plant-based dishes feature spices, which can be challenging for wine pairings. Spice amplifies the perception of alcohol, so lower-alcohol, fruit-forward wines with a touch of sweetness often work best with spicier vegan dishes.
Reasoning: Off-dry Riesling has just enough sweetness to counterbalance the heat in spicy dishes while offering bright acidity to keep the palate refreshed. Its fruit-forward profile softens the impact of spices.
Dish Pairing: Spicy Thai Green Curry with Tofu. The slight sweetness and acidity in Riesling tame the curry’s heat while enhancing its complex flavors of lemongrass, coconut, and lime.
Many vegan dishes, especially those using grains, legumes, or root vegetables, have substantial texture but lack the rich body of animal-based fats. Wines with texture and body are necessary to complement these heartier components without overwhelming them.
Reasoning: Chenin Blanc can have a rich, creamy texture while maintaining refreshing acidity. This makes it ideal for pairing with hearty vegan dishes that have substantial texture but are lower in fat.
Vegan desserts often use natural sweeteners, and the absence of dairy can make them feel lighter. Pairing vegan desserts with wine requires a delicate balance, ensuring the wine is sweeter than the dish to avoid bitter or sour clashes.
Reasoning: Moscato d’Asti is a lightly sparkling, sweet wine with low alcohol content, making it ideal for pairing with fruit-based or lightly sweet vegan desserts. Its bright acidity prevents the pairing from feeling cloying.
Dish Pairing: Almond Milk Panna Cotta with Fresh Berries. The delicate sweetness of Moscato complements the panna cotta, while the wine’s effervescence adds an element of freshness to balance the richness.
Vegan-certified wine is distinct from conventional wine in its production process, specifically during clarification and fining, where traditional animal-derived agents are avoided. Most wines go through a fining process to remove unwanted particles, proteins, and other compounds that can cloud the wine or affect its flavor. Traditionally, winemakers have used substances like egg whites (albumin), casein (milk protein), gelatin (animal protein), and isinglass (fish bladder) as fining agents. These substances bind to the unwanted particles and help filter them out, but since they are derived from animals, they render the wine unsuitable for vegans.
In vegan-certified wine, plant-based or mineral fining agents are used instead. These include materials like bentonite (a type of clay), activated charcoal, pea protein, and silica gel, which effectively clarify the wine without the use of animal by-products. Some winemakers may even skip the fining process entirely, opting for a natural sedimentation approach that allows particles to settle over time, leading to unfiltered, often more complex wines that still meet vegan standards.
To ensure that a wine is truly vegan, it must be certified by organizations that confirm no animal products were used in any part of the production process. This extends beyond fining to include other elements, such as ensuring animal-derived materials weren’t used in vineyard fertilizers or in the production of additives like colorants. Vegan-certified wines allow consumers to enjoy a high-quality product while staying true to their ethical or dietary choices.
Pairing vegan dishes with wine is a delicate dance of balancing acidity, texture, and flavor, compensating for the absence of animal fats and proteins by focusing on the structure and nuances of both food and wine. By understanding the scientific interactions between these elements, you can create harmonious pairings that elevate both the vegan dish and the wine. Cheers 🍷
Cover photo credit: Photo by ready made on Pexels.com
A Deep Dive into this Important Process for Wine Classification.
Organoleptic screening, a sensory evaluation involving sight, smell, taste, and sometimes texture, is one of the most crucial and fascinating steps in the classification of top-tier wines. This process plays a vital role in determining a wine’s eligibility for prestigious labels such as Italy’s Denominazione di Origine Controllata e Garantita (DOCG) and Spain’s Denominación de Origen Calificada (DOCa). Through rigorous sensory testing, these wines are evaluated not just for adherence to technical standards but for their ability to embody the qualities expected from their appellation and vintage.
The term “organoleptic” stems from the Greek words “organon” (organ) and “leptikos” (sensitive). In essence, it refers to the human sensory faculties used to perceive and evaluate products like wine. This process has roots in early agricultural societies, where farmers and winemakers relied on their senses to judge the quality of their products.
However, it wasn’t until the 20th century that formal regulatory frameworks began incorporating organoleptic screening into legal systems governing wine classifications. Today, this subjective sensory evaluation complements objective chemical analysis, offering a holistic assessment of wine quality.
Countries and Regions Using Organoleptic Testing
Several prominent wine-producing countries use organoleptic screening as part of their classification systems. These include:
Italy – DOCG
Italy’s Denominazione di Origine Controllata e Garantita (DOCG) is the highest classification for Italian wines. Before receiving the DOCG label, wines must pass rigorous organoleptic testing to ensure they meet the sensory standards expected of their region and vintage. Key regions include Barolo and Brunello di Montalcino, where producers must submit samples for sensory evaluation by a panel of experts before release.
Spain – DOCa (Rioja and Priorat)
In Spain, the Denominación de Origen Calificada (DOCa) is a step above the regular DO classification. Currently, only Rioja and Priorat hold the DOCa designation. Wines from these regions are subject to organoleptic screening to confirm they meet the stringent quality standards for flavor profile, aroma, balance, and typicity.
France – AOC (Appellation d’Origine Contrôlée)
Though not officially named “organoleptic” testing, France’s Appellation d’Origine Contrôlée (AOC) system employs similar sensory evaluation protocols. Regions like Burgundy and Bordeaux have regulatory bodies that conduct tastings to ensure the wines reflect the terroir and meet the stylistic expectations associated with their appellation.
Portugal – Tawny Port
One of the most interesting applications of organoleptic screening occurs with tawny ports in Portugal. Here, the process is used to determine the perceived age of the port (e.g., 10 years, 20 years, 30 years, 40 years). This assessment is highly subjective, relying on the expert palates of a tasting panel to judge the port’s maturity, complexity, and aging characteristics. While chemical analysis can help, it is the organoleptic judgment that ultimately determines if a tawny port can be labeled as a specific age.
The organoleptic screening typically consists of several key steps:
Sensory Evaluation:
Wine samples are subjected to a sensory analysis that evaluates four key characteristics:
Sight: Appearance and clarity of the wine, including color, viscosity, and any potential faults.
Smell: Aromatic profile, including intensity and complexity of fruit, floral, earthy, and other scents.
Taste: Balance of flavors, acidity, sweetness, tannins, alcohol, and the overall harmony of the wine.
Mouthfeel/Texture: How the wine feels in the mouth, including body, weight, and structure.
Panel Composition:
Organoleptic evaluations are typically conducted by panels of trained wine tasters. These committees often consist of winemakers, sommeliers, wine educators, and occasionally oenologists. They bring a blend of expertise and practical experience to the process. The panel size can vary but often includes 5 to 10 individuals, ensuring a range of perspectives while maintaining consistency.
Standardized Protocols:
To minimize subjectivity, these panels follow standardized tasting protocols. Wines are usually tasted blind, with no information on the producer or vintage, ensuring an unbiased evaluation. The panel uses score sheets to rate the wine on various sensory dimensions, with threshold scores required for the wine to pass.
The Importance of Organoleptic Screening
Organoleptic testing serves several critical functions in the wine classification process:
Upholding Regional Identity
The primary purpose of organoleptic screening is to ensure that a wine accurately reflects the qualities expected from its appellation. This is particularly important for prestigious regions like Barolo or Rioja, where consumers expect a certain flavor profile and stylistic consistency across vintages.
Ensuring Quality Control
Organoleptic testing adds a human element to quality control that complements chemical analysis. While laboratory testing can confirm technical aspects like alcohol content or sulfite levels, it cannot assess the overall sensory experience of the wine. Human tasters can identify subtle faults or imbalances that a machine might miss.
Protecting the Consumer
Consumers rely on labels like DOCG or DOCa as markers of quality. Organoleptic screening ensures that wines carrying these labels meet the high standards associated with them, protecting consumers from subpar products that may damage the reputation of an entire region.
Tawny Port – Jon Sullivan, Public domain, via Wikimedia Commons
Tawny Port: Organoleptic Evaluation for Perceived Age
Tawny port, a style of aged fortified wine from Portugal, provides a fascinating case study in the use of organoleptic testing. Unlike vintage ports, which are made from a single year’s harvest and aged in the bottle, tawny ports are aged in wooden barrels. As they age, tawny ports develop complex flavors and aromas, including notes of caramel, dried fruit, nuts, and spice.
One of the defining features of tawny port is its labeled age designation—commonly 10 years, 20 years, 30 years, or 40 years. These age designations do not refer to the exact age of the wine, but rather the perceived average age based on the sensory experience of the taster.
During organoleptic screening, tasters evaluate the tawny port for its:
Color: Aged tawny ports tend to shift from ruby hues to amber or brown.
Aroma: As tawny ports age, they lose primary fruit aromas and develop more oxidative, nutty, and caramelized notes.
Flavor Profile: The complexity of the wine increases with age, with older tawny ports displaying greater depth, balance, and a lingering finish.
The panel’s subjective assessment of the wine’s age is based on how these sensory factors evolve over time. For example, a tawny port labeled as “30 Years” must present the characteristics expected of a port with three decades of aging.
The qualifications of the individuals on these panels are critical to the success of the organoleptic process. Members typically possess deep experience in the wine industry, often holding roles as winemakers, oenologists, sommeliers, or wine educators. Many have undergone formal sensory training to hone their tasting skills. In some cases, panelists must pass certification exams or undergo additional training specific to the appellation or classification system they are evaluating.
Panelists are expected to be:
Objective: Able to set aside personal preferences and judge the wine according to its typicity and quality.
Experienced: Years of tasting experience are essential to develop the ability to detect subtle nuances in the wine.
Calibrated: Panel members often taste wines together before formal evaluations to calibrate their senses and ensure consistent judgments.
The organoleptic process is a cornerstone of the world’s top wine classification systems. It ensures that wines carrying labels such as DOCG, DOCa, and AOC reflect the qualities expected from their appellation and meet rigorous quality standards. In the case of tawny port, organoleptic screening is used to determine the perceived age of the wine, adding a layer of complexity to the evaluation process. Ultimately, this subjective testing plays a critical role in preserving the integrity of prestigious wine regions and providing consumers with confidence in the wines they choose. Cheers 🍷
A Journey Through Grape Varietals and Their Many Names.
One of the most confounding yet fascinating aspects of wine study is the dizzying number of synonyms for grape varietals. Understanding how a single grape can go by multiple names depending on where it’s grown is a challenge even for seasoned sommeliers. The intricacies of geography, tradition, and history create a web of alternate names, turning what seems simple into a complex puzzle. In this article, we’ll explore some of the world’s most popular grape varietals, their synonyms, the countries that recognize these varietals, and the historical context behind these alternate names.
There are several reasons why grape varietals have different names:
Historical Reasons: Wine has been produced for millennia, and over time, different regions developed their own local names for the same grape. These names stuck, even as the world became more connected.
Geographical Influence: Certain names are tied to the local culture or language. Grapes grown in a particular region often take on names that resonate with the area’s history or language, even though they might be genetically identical to a grape in another part of the world.
Trade and Law: In some cases, regulations require specific names to be used for varietals, often to protect local wine industries. The European Union, for instance, enforces strict rules regarding Protected Designations of Origin (PDO), which can dictate what a grape can be called depending on where it is grown.
Popular Varietals and Their Synonyms
Let’s dive into some of the most well-known varietals and their confusing array of aliases.
Synonyms: Shiraz (Australia, South Africa), Hermitage (older term in France)
Main Regions: France (Rhône Valley), Australia, South Africa, United States (California)
The Syrah grape is one of the most storied varietals in the world, producing wines with deep color, bold flavors, and age-worthy structure. The alternate name “Shiraz” is most commonly associated with Australia, where the grape thrives in warm climates like Barossa Valley and McLaren Vale. But why two names? The French name, Syrah, reflects the grape’s origin in the Rhône Valley, whereas Shiraz is a name that was adapted by Australian winemakers in the 19th century. There’s a popular myth that Shiraz comes from the ancient city of Shiraz in Persia, but no evidence supports that the grape originated there. However, the name stuck in the New World.
Main Regions: Spain, France (Rhône, Provence), Italy (Sardinia), Australia
The name Grenache is widely recognized in France, where the grape forms the backbone of many Rhône blends, like Châteauneuf-du-Pape. In Spain, it goes by its native name, Garnacha, and is a key grape in the production of Rioja and Priorat wines. In Sardinia, it’s known as Cannonau, a name that speaks to the island’s Italian and Spanish influence throughout history. The grape’s versatility and ability to produce high-alcohol wines make it a favorite in many regions, but the variety of names reflects its extensive travel across Europe over the centuries.
Main Regions: Spain (Rioja, Ribera del Duero), Portugal (Douro Valley), United States
Tempranillo is Spain’s signature red grape, responsible for the world-famous wines of Rioja and Ribera del Duero. But in Portugal, it goes by the name Tinta Roriz in the Douro Valley, where it is a key component in Port wine. In southern Portugal, the same grape is called Aragonez, likely a reference to its origins near the Spanish region of Aragón. Tempranillo, derived from the Spanish word “temprano” (meaning early), refers to the grape’s tendency to ripen earlier than other red varietals. The multiple names illustrate the Iberian Peninsula’s diverse winemaking history and regional pride.
Main Regions: France (Burgundy), Germany, Austria, United States (Oregon, California)
The beloved Pinot Noir is known for producing elegant, complex wines in cool-climate regions like Burgundy, France, and Oregon, USA. In Germany, however, the grape is known as Spätburgunder, which translates to “late Burgundy,” a nod to the grape’s origin. In Austria and Northern Italy, it’s often referred to as Blauburgunder. The variations in name across Europe reflect the grape’s long migration from its French homeland, with each region adopting its own terminology based on language and local tradition.
Main Regions: United States (California), Italy (Puglia), Croatia
Zinfandel has become synonymous with California wine, known for its jammy, fruit-forward style. However, genetic testing revealed that Zinfandel and Italy’s Primitivo are one and the same. The grape likely originated in Croatia, where it is known as Tribidrag, one of its oldest recorded names. How did it end up with so many aliases? The grape was brought to the United States in the 19th century, where it was mistakenly identified as a distinct varietal and named Zinfandel. Meanwhile, Italian growers had already embraced the grape as Primitivo, a name reflecting its early ripening qualities.
Synonyms: Fumé Blanc (United States – Loire Valley influence)
Main Regions: France (Loire Valley, Bordeaux), New Zealand, United States (California)
Sauvignon Blanc is one of the most widely planted white grape varietals, prized for its high acidity and distinctive green, herbaceous flavors. In the U.S., particularly in California, Sauvignon Blanc is sometimes labeled as Fumé Blanc, a term coined by winemaker Robert Mondavi in the 1960s. He wanted to create a marketing distinction for his oak-aged version of the grape, taking inspiration from the French Pouilly-Fumé, a famous Sauvignon Blanc-based wine from the Loire Valley. Though both names refer to the same grape, the term Fumé Blanc evokes a sense of Old World elegance and smoky complexity.
As a sommelier, mastering the countless synonyms for grape varietals can feel like learning a new language—actually, several languages! For example, understanding that Monastrell in Spain is the same grape as Mourvèdre in France and Mataro in Australia requires not only memorization but an appreciation for the history and geography that shaped these names. These alternate names are often steeped in local culture, which adds to their charm but also to the complexity of wine education.
Tips for Remembering Synonyms:
Contextual Learning: Studying the geography and history of a region can help make the names stick. Knowing that Primitivo came from Croatia as Tribidrag makes it easier to remember.
Tasting with Focus: When tasting wines from different regions, focus on varietals with synonyms. Taste a French Syrah alongside an Australian Shiraz and note the differences and similarities.
Storytelling: Linking a varietal to its story helps with retention. Knowing the tale of Robert Mondavi’s invention of Fumé Blanc gives the name more meaning.
Here’s to the thrilling challenges of learning wine, and to the rich cultures that make every bottle a story worth savoring. Cheers!
Gregory Dean, SOMM&SOMM
The world of wine is full of fascinating nuances, and grape varietal synonyms are just one of the many complexities that make it endlessly interesting. Whether it’s a French Syrah transforming into an Australian Shiraz or a Spanish Garnacha becoming an Italian Cannonau, these alternate names tell the stories of migration, tradition, and regional pride. Embracing this challenge is part of the joy of studying wine, and while it may take time to memorize them all, each name offers a window into the culture and history of the regions that make wine such a rich and diverse world to explore. Cheers 🍷
Cabernet Sauvignon is known for its robust structure, high tannins, and full-bodied nature, which makes it a perfect pairing for steak. The science behind this lies in how the components of both the wine and the meat interact:
Tannins and Fat: Tannins, naturally occurring polyphenols in wine, bind to proteins. In a bold Cabernet Sauvignon, the high tannin content interacts with the rich fat of a steak, essentially softening the perception of tannins. Fat coats the mouth and mitigates the drying or astringent sensation of tannins, making the wine taste smoother.
Acidity and Protein: The acidity of Cabernet Sauvignon also plays a key role. A well-balanced Cabernet often has enough acidity to cut through the richness of the meat, particularly with fattier cuts like ribeye. This creates a harmonious balance where the wine refreshes the palate between bites, amplifying the savory flavors of the meat.
Intensity of Flavors: Cabernet Sauvignon, especially those from warmer climates, exhibits strong black fruit flavors (blackberry, cassis) along with earthy, herbaceous, and sometimes even smoky notes. Steak, especially when grilled or charred, mirrors this intensity with caramelized and umami-rich flavors, resulting in an elevation of both the food and wine.
Keeping an open mind when exploring wine pairings is essential, as it fosters a deeper appreciation for the diversity of flavors and combinations available. Discussions and debates about pairings often arise because everyone’s palate and experiences are unique. What works for one person might not resonate with another, and that’s the beauty of food and wine.
Including perspectives like Scott White’s in this article highlights the value of differing viewpoints. His expertise with California Cabernets, for example, brings a unique lens to the table, reminding us that experimentation can uncover unexpected and delightful pairings. Scott and Alison White’s wine pairing dinners are epic. The Five Decade Chateau Montelena Wine Pairing Dinner was over the top.
This diversity of thought enriches the overall understanding of the science and art of pairing.
Characteristics: A ribeye is richly marbled with fat, making it one of the most flavorful and tender cuts. The high fat content is perfectly suited to the strong tannins of Cabernet Sauvignon, particularly a bold Napa Cab.
Why It Works: The fat cuts the astringency of the wine, while the wine’s acidity and bold flavors counterbalance the richness of the steak. The char from grilling also complements the smoky, spicy, and earthy undertones of the wine.
Recommendation: Choose a Cabernet with some age on it to soften the tannins further and allow the wine’s tertiary characteristics (like leather and cedar) to pair with the steak’s charred exterior.
Scott's Notes: "For me wine pairing is often all about the sauce.
But in the case of big flavored beef like ribeye or even NY strip the sauce is secondary. The beef usually is still the dominant flavor profile.
For me its more about the fat content.
So ribeye or NY strip needs a big, high tannin + acid cab... Like Trinchero Central Park West or St Francis Lagomarsino"
New York Strip
Characteristics: A New York Strip has less fat than a ribeye but is still marbled enough to provide a good balance between tenderness and flavor.
Why It Works: With its slightly leaner profile, this cut benefits from a Cabernet Sauvignon with firm tannins and a more pronounced fruit-forward profile. A younger, fruit-driven Cab can bring out the savory qualities of the meat while still taming the wine’s tannins.
Recommendation: A fruit-forward Cab from a region like Paso Robles with more pronounced black cherry and plum notes will enhance the meat’s natural sweetness while balancing the firmness of the cut.
Characteristics: Known for its tenderness rather than its flavor, filet mignon has very little fat and a more subtle beefy profile.
Why It Works (or Doesn’t): The lean nature of filet mignon requires a different approach. A high-tannin wine can overpower the delicacy of this cut. Instead, a softer Cabernet Sauvignon, perhaps one with some Merlot blended in or one that has been aged to mellow out the tannins, can provide enough structure without overwhelming the meat.
Recommendation: Consider a Bordeaux-style Cabernet blend where the softer fruit and mellow tannins complement the lean nature of the filet without overpowering it.
Scott's Notes: "Filet and to lesser extent sirloin has to be more subtle. Maybe some herbaceous notes like your old friend Silver Oak Alexander Valley. Especially with a chimichurri type sauce.
I would lean more to pinot for filet. I know thats a safer bet. I'm ok with traditional pairings."
Sommelier and host, Scott White, serving sparkling wine from a Methuselah (6-liter bottle)
When to Consider Other Wines
While Cabernet Sauvignon works beautifully with most steaks, certain situations call for different wines:
Lean Cuts: For leaner cuts like a flank steak or sirloin, consider a wine with lower tannins and more acidity, such as a Zinfandel or Syrah. These wines bring more fruit and spice to the pairing, complementing leaner, tougher cuts that benefit from a little more juiciness in the glass.
Delicate Preparations: If your steak is served with a light sauce or prepared sous vide, the boldness of Cabernet may overpower the dish. Opt for a more restrained wine like a Pinot Noir or even a Tempranillo, which offers depth but with a lighter touch on the palate.
Why It Works: Duck breast is rich and flavorful, similar to steak but with a gamier profile. A high-tannin Cabernet will cut through the duck’s fattiness, and the wine’s dark fruit (blackberry, plum) will highlight the duck’s inherent sweetness. The charred crust from searing complements the wine’s earthy, smoky undertones.
Twist: Add a cherry reduction sauce to echo the wine’s fruit character, creating an enhanced balance between the dish and the glass.
Braised Short Ribs with Cabernet Franc
Why It Works: Short ribs are deeply flavorful and benefit from slow braising. Cabernet Franc, while less tannic than Cabernet Sauvignon, still provides enough structure to stand up to the richness of the meat. Its herbal and green pepper notes will contrast beautifully with the umami richness of the short ribs.
Twist: Consider serving the short ribs with a dark chocolate mole sauce to play off the wine’s earthy and cocoa-like finish.
Lamb Shoulder with Cabernet Sauvignon
Why It Works: Lamb, especially a well-marbled shoulder, is rich, earthy, and slightly gamey, which pairs excellently with the tannins of a Cabernet Sauvignon. The wine’s herbal notes (like sage or thyme) echo the common herb seasonings of lamb.
Twist: Serve the lamb with a mint pesto or herbaceous chimichurri to highlight the green, herbal elements in the wine, creating a refreshing balance with the richness of the meat.
Why It Works: The bold, spicy, and umami-rich flavors of Korean BBQ (gochujang, soy sauce, sesame oil) can overpower a typical Cabernet. Instead, Syrah’s spiciness, smoky undertones, and black fruit character make it a perfect match for the dish’s intense flavors.
Twist: The slight pepperiness of Syrah complements the heat of the BBQ, while its softer tannins keep the pairing from becoming overwhelming.
Special thanks to fellow wine enthusiast, Scott White, for his unique perspective and insight into the art of the perfect pairing. These adventurous pairings demonstrate the interplay between fat, tannins, acidity, and flavor intensity. Understanding the science behind food and wine interactions allows sommeliers to push boundaries and craft unique, delicious experiences for the curious palate. Cheers🍷
Cover photo credit: Photo by Farhad Ibrahimzade on Pexels.com
SOMM&SOMM 
You must be logged in to post a comment.