Behind the Cork™ - Ferrari Carano Fume Blanc

2020 Ferrari Carano Fumé Blanc ($13.99)

One of the first two wines Ferrari-Carano ever made 40 years ago, this Fumé Blanc is from Sauvignon Blanc grapes grown in Sonoma County — Dry Creek, Alexander and Russian River Valleys.

When the grapes for this wine arrived at the winery, each lot was gently crushed and pressed into stainless steel tanks for 48 hours of cold settling. The juice was either transferred to stainless steel tanks (73%) or older French oak barrels (27%) for fermentation. The wine in barrels were sur lie aged and stirred every other week for two months, then blended and bottled.

This wine is a medium-gold color with pleasant aromas of tropical fruit. On the palate, this is a medium-bodied dry wine with medium-high acidity, flavors of pear, pineapple and grapefruit, and finishes balanced and bright. (ABV: 13.8%, Acidity: 5.6 g/L, pH:3.27)

This Ferrari Carano Fumé Blanc is a tasty refresher that is priced nicely and is widely available. A great fit as this week’s Behind the Cork™ Wine of the Week! Cheers!

Ever Wonder? What Exactly is in Wine?

We know that wine is a lovely drink made from fermented fruit, but what exactly is in a bottle of wine?

Water

Wine is usually comprised of 80-90% water that is directly extracted from squeezed grapes. In rare instances, water may be added to dilute the wine when the alcohol content (or potential alcohol) and/or phenolics become excessive. However, this practice is quite uncommon.

Alcohol

Between 10% and 15% of wine consists of alcohol, specifically ethyl alcohol (also known as ethanol), which is the primary alcohol component in wine. Other alcohols, such as glycerol and methyl alcohol (also known as methanol), may also be present in wine. Why is alcohol significant in wine? It imparts a “body” and “weight” to the palate, providing a tactile sensation as the wine’s elements linger in the mouth. Ethanol plays a crucial role in your nose as well, as it evaporates rapidly and carries the wine’s aromas up to your olfactory receptors.

Acid

The amount of acid in wine typically ranges between 4 to 8 grams per liter (g/L). To put this in perspective, a bottle of wine is 750 ml or 3/4 of a liter. Thus, a typical bottle of wine has 3-6 gm of acid. This level can vary based on the style of wine, grape variety, and region of production.

Tartaric acid is the most common acid found in wine.

Sugar

Most wines, including common varieties like Cabernet Sauvignon, Chardonnay, and Merlot contain less than 4 g/L of residual sugar or less than 3 gm. Glucose and fructose are the two simple sugars that can be found in equal amounts in the grapes. At harvest, grapes typically contain about 15 – 28% sugar. These sugars are highly fermentable, and the yeast converts these sugars into ethanol, making grape juice into wine.

Phenolic Compounds

This gets a bit technical, so hang in there. Phenolic compounds are tiny molecules, called polyphenols and phenolics and they can really make a difference in wine. Some of these compounds include anthocyanins, flavanols, tannins, and vanilla. We know that vanilla aromas and flavors come from oak barrels and tannins come from the skin, stems, and seeds of the grapes. But, the other compounds affect the wine’s color. Anthocyanins are the ones that give red wine its color. The more anthocyanins there are and the less acidic the wine is, the redder it will be. Flavanols are yellow pigments found in white wines. These compounds are sensitive to light, which helps wine look more golden in warmer climates compared to cooler climates.

So, there you have it! Wine is primarily composed of water, along with some alcohol, acids, sugar, and phenolic compounds. When a wine tastes ‘off,’ it’s typically due to an imbalance in these components. Acquiring the right balance is challenging, which is what makes winemaking such a captivating art. Cheers!

Behind the Cork™ - Daou Chardonnay

2022 Daou Chardonnay ($16)

Daniel Daou always had dreams of becoming a winemaker, but as a young man in France, this was completely out of reach. He placed this dream on the back-burner, but the pulse of that dream never truly faded. It was always there in the background, calling to him. To feed that passion, Daniel ravenously studied and collected wines while raising his young family in San Diego. “When I would go to kiss my father goodnight, he was always reading a wine book,” his eldest daughter Katherine fondly recalls. This passion ultimately led him to follow his winemaking dream and discover what is now DAOU Mountain in Paso Robles, California.

This 100% Chardonnay, barrel-aged for five months, with 30% in new French oak, exhibits a deep golden yellow color and light aromas of tropical fruit, vanilla, and floral notes. On the palate, it strikes a balance between a bright, crisp, and fruity Chardonnay from stainless steel tanks and one with heavy oak aging. While it undergoes five months in French oak, pineapple and pear flavors persist, complemented by rich vanilla notes from the new oak. 

This Daou Chardonnay is another fantastic wine from Daou. And guess what? It’s super affordable and widely available. That makes it the perfect choice for this week’s Behind the Cork™ Wine of the Week!

Pick this one up. I'm going back for more! Cheers!

Give Non-Alcoholic Wines a Try for Your Dry January

Embarking on a “Dry January” involves voluntarily abstaining from alcohol consumption for the entire month of January. This practice has gained popularity as a New Year’s resolution, with individuals choosing a temporary break from drinking to kickstart a healthier lifestyle, reassess their relationship with alcohol, and experience various physical and mental benefits. Whether motivated by health goals, curiosity, or a desire for self-reflection, this month-long commitment has become a widespread phenomenon, fostering a supportive community that encourages individuals to reevaluate the role alcohol plays in their lives.

So, if you are going for a “Dry January", have you considered non-alcoholic wines as an alternative? They’ve been around for years. 

But, you may have wondered: 

  • “What exactly is non-alcoholic wine?” 

  • “How is it made?” 

  • “Is it any good?”

First, let’s consider non-alcoholic wine. It’s essentially ‘real’ wine that’s been made from fermented grapes. It can exhibit similar flavor profiles to regular wine, but without the alcohol content. However, it’s important to note that non-alcoholic wine may still contain a minuscule amount of alcohol. Therefore, it’s always a good idea to check the label for the precise amount of alcohol it contains.

Now, let’s briefly examine the process of making non-alcoholic wine. As mentioned earlier, it begins with “real” wine, which is made from fermented grapes. Subsequently, it undergoes one of two methods to eliminate the alcohol content. One method is known as vacuum distillation. In this process, the wine is heated to temperatures where the alcohol starts to evaporate. However, these temperatures are below the boiling point of the wine. Since the boiling point of alcohol is lower than water, the alcohol “boils” off and is extracted in a vacuum chamber. 

The other method is reverse osmosis. This process employs an exceptionally fine filter that permits only water and alcohol to pass through. The filter captures all the fine grape particles responsible for the wine’s color, tannin, and flavors. Subsequently, the mixture of water and alcohol is distilled to eliminate the alcohol. The remaining water is then reintroduced to the grape solids to create a non-alcoholic wine.

These same two processes are used for “low calorie” or low-alcohol wines except they don’t remove all the alcohol. 

Alright, I’m sure you are already thinking “Is non-alcoholic wine any good?” Well, as you might have guessed, it’s not exactly the same as regular wine, but it does have a lot of tasty similarities. 

If you’re considering participating in “Dry January,” consider exploring non-alcoholic or low-alcohol wine options. Stay hydrated and raise a glass to your success! Cheers!

Ever Wonder What it Means for a Wine to Have Grippy Tannin?

Photo by Mario Amé on Unsplash

There is a lot of wine ‘lingo’ that gets tossed around. And here is yet another phrase that is commonly used - grippy tannin.

One of the components of a wine, especially a red wine, is its tannin. It is derived primarily from grape skins, seeds and stems, but also from oak barrels.

While some may describe tannin in a wine as causing an astringent reaction in your mouth, others describe tannin as making your mouth feel like it’s full of cotton balls, dust or like having a sandpaper-surface sensation. Others simply describe a wine as having “grippy'“ tannin.

This term “grippy” comes from the sandpaper analogy. If you rub two pieces of sandpaper together, there’s going to be a lot of friction or stickiness.

In your mouth, the astringency of a wine’s tannin can make your tongue feel like it’s rough - like sandpaper. And, it can make the roof of your mouth feel rough - like sandpaper. Then, when you slide your tongue against the roof of your mouth you’ll experience this friction or “grippy” sensation.

So, next time your hear or read about a wine as having “grippy” tannin, you’ll know that you’re in for a wine that is highly tannic. Get your decanter ready! Cheers!