What’s your favourite wine?
Ask any wine geek and this is one of the most popular questions people ask. I’ve been asked this for as long as I can remember but I always come to the same conclusion — I can’t pick just one! As for favourite wine style, I always respect and appreciate the classic styles but I’m always open to trying new things. I enjoy any wine that gets me thinking and keeps me on my toes. Life is too short for boring wine!
Stelvin or Cork?
This question has caused quite a ruckus in the past few years. You’ve got the Stelvin diehards versus the classique cork folks. I’ve heard it all, whether it be that Stelvins scream cheap, bad wine or how corks are the epitome of class and a part of the full wine experience. For me, I’m a big fan of Stelvin closures. From a quality perspective, I appreciate all that Stelvin has to offer. I know better than to relate the wine closure to whether it is a bad or good wine. Educating ourselves about the ecological footprint both wine closures have is important in making that call.
How do I get out of wine sales and into the cellar?
Like many of my industry colleagues, I started out in the tasting room and really enjoyed wine sales but was intrigued by the viticulture and viniculture aspect. My best piece of advice is that if you do work for a boutique, family owned winery — just ask! During the off season, I always found the cellar team looking for additional help. It’s a good way to continue to work through what normally is a very seasonal industry. You also get the added benefit of returning to the tasting room with so much more information. You will level up the experience your winery visitors receive by having that behind the scenes information and experience. Depending on whether or not you have formal viticulture/viniculture education, your role may be small or big. Either way, you’ve got your foot in the door of the cellar! Whether it be cleaning barrels or learning to prune, it all helps and you’ve got to start somewhere!
Why do people “slurp” wine while tasting?
When wine professionals or winery guests slurp wine, they’re essentially doing the same exact thing you’re doing when you swirl wine in the glass. It’s a slightly different method of introducing oxygen to the wine and opening up the wine so the aromas lead to much more pronounced flavours. Whether you swirl or slurp, you’re actively engaging the wine to enhance your experience. And I’ll drink to that!
How do I learn more about wine?
There are so many different ways to jump right in to the world of wine. I recommend starting off by doing some research online and if you’re really enjoying it, invest in some wine books. Try to practice tasting at home and using the lexicon you find most approachable. Learning common wine terms is also very helpful. If you live in a wine region, most definitely visit often and taste as much as you can. And don’t forget to visit your local specialty wine store or liquor store, in the name of research of course. You may be able to find some wonderful recommendations from the staff there. There are plenty of wine courses online as well, if you feel like you need a bit more structure. All in all, wherever you start surely will lead you on a fun, exciting and tasty journey.
How do I pair wine and food?
My biggest piece of advice for pairing is to avoid pairing the wine with the protein in the dish and instead, pair the wine with the most dominant flavour in the dish. This really changes things up and you’re most likely to be successful with that outlook in mind. That being said, everyone pairs differently and it really does come down to your individual palette. There is plenty of wine and food pairing information out there but if you can enrol in a wine and food pairing course, I highly recommend that. It is an experience you won’t regret!
What are tannins?
Tannins are primarily responsible for that bitter taste that leaves your mouth feeling dry after you take a sip of a wine like a Cabernet Sauvignon. They mostly come from the grape skins, seeds, stems, and oak, and get stronger the longer the skins are in contact with the juice as it ferments. It is similar to tea in the sense that if you leave it to steep too long, it will be quite bitter.