High-end wine is almost always better than cheaper bottles; this is true, but not exclusively so. 

It is absolutely better than the bulk, often-on-sale-at-Kroger brands that may tempt you with low prices. Resist! Most of them (but not all; we can recommend some large producers that do a good job) are poorly produced, often contain additives and colorings, labeled in such a way as to make it difficult to know what’s really in them, and, well, just not that tasty. So in that regard, more expensive wine — which typically comes from quality producers with a history of carefully crafting their juice and thus elevating the price — is hands-down better.

But it is possible to find good deals on delicious bottles from great producers, if you know what to look for.  Want Champagne but have a beer budget? Check out these recommendations for other bubblies at lower prices. And if you take some time to learn about wine regions and labels, you can spot a potentially great wine at Costco that’s sporting a can’t-miss price.

On the other hand, if you want to be a baller and spring for a high priced bottle, take our advice and talk to a sommelier or wine store rep first. Just because it has a hefty price tag doesn’t mean it will automatically be the kind of thing you’re looking for, and sometimes bottles that sell for high prices aren’t even meant to be drunk right away. It would be a shame to spend hundreds on a bottle of French Bordeaux that, if not allowed to age for some years, is so tannic you can’t swallow it.

Myth #2: If you shun big brands like Barefoot or Meiomi, you’re just a snob

What if I told you millions of bottles of mass-produced U.S. wines contain something called “Mega Purple,” an additive designed to make the juice look, well more purple. In fact, “Mega Purple is used by almost every low- to moderate-value wine producer (below $20US per 750 ml bottle) to help standardize the bottled product ensuring a more uniform product.”

Is that really what you want to drink? And if you answered “no,” does that make you a snob?

Many (but not all!) large wineries churn out crappy “Frankenwines” with additives that distort the natural flavors, colors and mouthfeel. They disguise lower quality juice and figure the people buying it won’t know the difference.

Well, now you do know the difference, and becoming a more discerning wine consumer just makes you wiser, not snobbish. But does that mean you can’t buy any of those big brands you see in the grocery aisle? 

Actually, you can. We heartily endorse several large producers that make lovely wines at affordable prices. Like Kendall Jackson, for example, or — believe it or not — Kirkland brand wines from Costco.

So if you’re accustomed to drinking 19 Crimes or Barefoot, etc, let us suggest some new wines to try instead, which you should be able to find at a grocery store near you:

Instead of 19 Crimes Red Blend, drink Marrietta Old Vine Red (which is simply a better version of the same type of thing), look for Cotes du Rhone (a centuries-old red blend), or try a ripe and easy Spanish Garnacha.

Instead of Meiomi Chardonnay, drink Cambria, Heron, or even Kendall-Jackson Chardonnay.  Or look to Argentina and try Catalpa or Catena.  These have nice acid to counterbalance the richness inherent in Chardonnay.

Instead of Barefoot Pink Moscato, drink Moscato from where it originates, Italy.  Asti to be exact.  There are plenty of tasty and affordable ones out there that still have nice sweetness but with balance as well.

Instead of 14 Hands Sauvignon Blanc, try a Chilean Sauv Blanc like Casa Silva.  The cool pacific ocean makes Chile ideal for this grape.  Wanna feel fancy?  Look for something from Tourraine in the Loire Valley of France.  That is arguably where SB reaches its zenith but values can still be had.

Instead of Dark Horse Pinot, drink… OK, so this is a tough one.  In short, most of these very ripe “Pinots” don’t represent what Pinot is supposed to be about.  If you like Dark Horse or Meiomi Pinot, you might actually really like ripe wines like what we recommended for the 19 Crimes.  However, if you want to drink some tasty Pinot that is easy on the budget, try Underwood from Oregon (or any of the other wines that Union Wine Company makes).

Myth #3: Red wine should always be served at room temperature

Wine professionals will tell you that most regular folks (like me) serve red wine too warm, and white too cold.

So if you don’t have a wine fridge with multiple temperature zones, the rule of thumb that red wine shouldn’t be cooled is a fine one to follow. But the truth is, many reds show better with a little bit of chill. Lambrusco, for example, is a fun, fizzy red that is delicious straight from the fridge. Same with Beaujolais.  But, honestly, nearly all reds will show more better if they’re served at about 60 degrees.

Storing your red wine in a regular fridge will most likely result in them cooling down way below their ideal serving temp, so we recommend popping your better-served-slightly-chilled reds into the refrigerator an hour or so before serving. That should be just enough time to lower the temp for optimal drinkability.

And while we’re on the subject, many whites, especially rich ones like Chardonnay, really prefer to be a bit warmer than refrigerator temp, so try to pull those out of the fridge a bit before serving and certainly eschew the ice bucket once you’ve opened it.  In fact, make a point of recognizing how the taste and aroma evolves as it warms up a bit.  Go ahead and drink that Pinot Grigio or Sauvignon Blanc nice and cold though.

Myth #4: You must drink red wine with red meat, white with chicken and fish

The old adage of drinking red wine with red meat and white wine with white meat and seafood is fairly reliable, but it oversimplifies things and threatens to leave out potentially lovely pairings. 

Let’s quickly disabuse you of this very common misconception. Firstly, if all the bloggers tell you to drink Cabernet with your prime rib and you’re just not into it, choose something else. Champagne or sparkling wine, for example, goes with damn near everything. Seriously, if in doubt, choose a sparkling white or rosé, and I can almost guarantee you won’t go wrong.

Secondly, a great pairing is less about the color of the food and more about the flavor profiles. Take for example, the most popular dish at one of Charlie’s restaurants, the Lemongrass-grilled Hanger Steak.  Between the somewhat sweet marinade and the cucumber salad and peanut sauce that come with it, it begs for a Riesling.  Sure, a fruity red is also nice, but your classic tannic red (that is often considered a go-to with steak) just doesn’t show as well.

And his (and far too many somms to mention) absolute favorite for roasted chicken?  Beaujolais.  A red wine.  See, the key element is the roasted part.  If you took the breast from that same chicken and sautéed it with lemon and butter, we’d be thinking white wine. But the flavors produced when you roast that chicken lend themselves to a bouncier juice you can’t typically achieve in a glass of white.

Myth #5: White wine is not “serious” wine

Wanna spot the poser at the dinner party?  It’s the guy who is waxing authoritative about wine but refuses to drink white.  Now, don’t get me wrong, if you prefer red to white, by all means, drink red.  Just don’t pretend that whites are somehow “novice” wines.  Because many of the world’s most revered wines are whites and nearly every wine professional I know drinks at least as much white as red.

In fact, I recall a recent message board discussion amongst wine pros asking for their top three grapes.  The vast majority of the grapes mentioned were white.

And, while we’re at it, there’s a ton of delicious rosés out there, so stop sleeping on them as well.  Few wines are tastier on a hot summer day and plenty deserve year-round consideration.

So, fire open that bottle of white! There’s a very good chance Charlie’s doing the same right now.

Got any long-held wine beliefs that you think just might not be true? Shoot us a note and we may feature your myth in an upcoming post!

The post Five Wine Myths You Need to Forget About Now appeared first on A Girl & Her Somm.

The night we were at a New Year’s party, and our gracious host (who had been celebrating heartily, as we all were) offered to open a bottle of wine to fill her empty glass. Corkscrew in one hand, bottle in the other, she describes how he struggled just to get the foil cut off from the top. “Surely he’s not THAT drunk,” she thought to herself. “What’s so hard about opening this bottle?”

She got her answer when, seconds later, he drew back his corkscrew to reveal the bottle had no foil on it to begin with. No cork, either.

He’d been using the corkscrew on a screw cap. 

The host later laughed with us, and admitted that he wasn’t sure what embarrassed him more: not realizing the bottle was a screwcap, or serving screw top wine in the first place!.

But here’s the thing — and Charlie and I were quick to point it out —

There’s no shame in screw cap wine!

Some truly fantastic wines are bottled with that kind of lid, and there are good reasons for it. So if you’ve been judging a wine based on it’s closure, stop! You may be missing out on some fantastic vino.

Vino such as… well, almost every single bottle produced by New Zealand. Yeah, some 95% of the wine bottled by the kiwis is closed with a screw cap, also known as a Stelvin closure.  Australia uses them a lot, too. Why? Maybe because they’ve figured out something a lot of wine producers are coming to accept — that corks, while romantic in their tradition, pose a very particular and real threat to wines.

Ever heard of a wine being “corked?”

It’s a dreaded term used to describe a wine that’s been affected by TCA, or trichloroanisole, a compound that sometimes arises when naturally occuring fungi found on the cork are treated with antimicrobial agents. TCA causes the wine to smell and taste bad, often compared to wet cardboard or a musty basement. While it isn’t dangerous, it is nasty, and can ruin a beautiful bottle of wine.

Worse yet, it could totally turn you off a particular type of wine or producer entirely. Why? Well, when TCA is really noticeable, you can spot it pretty quickly; the smell is unmistakable, and you know right away the bottle is flawed. But when it’s faint, and just barely afflicted? You may taste the wine and think it just doesn’t taste good, but not realize it’s not the wine talking, but the TCA. You could condemn that winery or that grape type without realizing that the cork was to blame for your bad experience. And that would really be a shame.

I’ve heard some estimates as high as one in every 20 bottles of wine are corked. Charlie and I opened a large-format bottle of high-quality, much-anticipated Brunello a few months ago only to find it was corked and undrinkable. There wasn’t a darn thing we could do about it and no one to blame.

So the New Zealanders have figured out one sure-fire way to protect their delicious wines — forget about the corks! Use a screw cap instead.

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Step Three: Take Your Time

You’ve poured yourself a nice glass of red. You’ve noticed its color, swirled it, breathed it in, identified in your mind what the aromas remind you of. Now it’s time to taste — and take it slow.

DO: take a sip, but…

DON’T swallow right away. Hold the liquid in your mouth and take a moment to notice what you taste at first.

Wines can be complex and layered, and very often you’ll notice one thing immediately; but then as you move the wine across your tongue, your tastebuds will pick up other notes. You might notice some of the same things you smelled, or you may discover something entirely new. Even after you do swallow, take note of the flavors left behind. Some wines will show even more flavors on what’s called the “finish” — the last remnants of taste left behind.

Next…

DO: ask yourself, what do I taste? Is it fruity? Like strawberries or like blackberries? Citrus or melon? Do you taste an earthiness, or saltiness? Maybe you’re getting hints of chocolate, or coffee, or even pipe tobacco or tar.

DON’T: try too hard. Let your mind wander, and don’t judge any idea that pops into your head as too crazy. Wines will surprise you with the extreme variety of flavors that can somehow be coaxed out of humble grapes. They can have a lot to say.

But to hear what they’re saying, you have to let the wine speak, and you can’t do that by guzzling that juice. When you drink a beer, it’s easy to swig it quickly, icy cold and going down easy. Same thing with a cocktail, especially one that’s sweet and super easy to enjoy. Wine is different. It begs to be savored, slowly and evenly, to give it a chance to say everything it has to say. Wine isn’t like other alcoholic drinks; there’s a reason it’s known as the drink of the gods. So much has gone into the production of that juice in your glass, it would be a shame to knock it back too quickly and miss all of the beauty.

So force yourself to slow down when you taste wine. Let all of your senses experience what that bottle has to offer. From the color to the aroma to the taste, it all tells a story about where that juice came from and how it got here. Don’t rush it! Sip it slowly and deliberately, and I guarantee you you’ll enjoy it more.

Happy tasting!

SPEAKING THE LANGUAGE

There is an entire vocabulary that wine people like Charlie like to use — I’ve even written a handy guide for you — and knowing those words can help you identify commonly noticed flavors and characteristics. But ultimately what’s important is your experience and enjoyment, so however you choose to express that is just fine.

The post When Tasting Wine, Take Your Time appeared first on A Girl & Her Somm.

Back it up. Let’s start out slow.

Becoming a confident wine drinker (and picker-outer) is a multi-step process. Let’s start with step one. Hang on, because I’m about to drop some knowledge. Thank you, sommelier hubby.

All wines are not created equal.

At its most basic, this adage is true simply because some wine producers are better than others. Often, this is because they use better fruit.  What I really want you to learn is a bit more complicated, but crucial to making headway towards really knowing what you like, and how to find it. Wines aren’t created equal because there are so many ways they can vary!

The flavor and characteristics of a wine are influenced by a four main variables:

The type of grape used.

Winemaking grapes are different than grapes we squeeze for breakfast grape juice, or those we eat for snacks, and they come in many varieties. Different varieties of grapes produce specific types of wine. For example, chardonnay is made from the chardonnay grape… but so are many Champagnes, and what’s known as white Burgundy. Other common winemaking grapes include pinot noir, merlot, chenin blanc and cabernet sauvignon.

The location of the vineyards.

You’ve probably heard the French word “terroir,” which literally means “land” but with wine refers to the characteristics grapes pick up specific to the place they were grown.  So, it’s not just the soil, but also the climate, and even attitude of the people who grow it. In truth, it’s a very holistic notion. Terroir makes a HUGE difference in how grapes taste from one place to another!

Continuing our chardonnay example, chardonnay produced from grapes grown in California will taste very different than wine from the same type of grapes grown in France. Actually, one can grow the same type of grape in the same immediate area, but if one vineyard is on a mountainside and the other is in a valley, these grapes will not taste the same. Chalk it up to weather and soil conditions, availability of sunlight and water, and general farming techniques.

The method by which the wine is made.

Wine is fermented grape juice, yes; one harvests the fruit, extracts the juice, and lets it sit until alcoholic things happen. That’s what all wine has in common. However, the journey from the vine to the bottle has myriad paths, and all of the choices a winemaker makes influence the final flavor of the wine. Some may squeeze out the juice with a machine, while others may let the grapes sit until they leach out their juice by themselves. Some wine goes into stainless steel tanks while others are aged in oak barrels. Some do both! My point is, a chardonnay made in one style, again, will taste very different than one made in an alternate style.

Finally, the year the grapes were picked.

You know this as the vintage, and it’s normally on the label. The vintage is important due to one simple fact: weather changes from year to year. So, a hot, dry summer will produce a particular crop that won’t taste the same as a harvest from a cooler, rainier year.

Knowing all of this is good background for the becoming a more confident wine drinker. So now it’s time to explore some of our other tips on drinking wine, knowing what you’re tasting, and then figuring out what you like.

The post All Wines Are Not Created Equal appeared first on A Girl & Her Somm.

So I must have first sipped sparkling wine at a party somewhere, maybe at a wedding or on New Year’s Eve. I’m sure I thought it was fancy, and if it bubbled, I called it Champagne. It wasn’t until I got a little older that I heard Champagne is only Champagne if it comes from France. I filed that information away and felt more sophisticated for knowing it. All that other bubbly stuff? If it’s not French, and it’s not Champagne, it must not be as good, right?

You know what I’m going to say, don’t you?

I was wrong back then — SO wrong — and I think we should talk a minute about the category of sparkling wine.

Sparkling wine. What is it? What’s good? Why should you drink it?

Sparkling wine is wine with effervescence. Bubbles. There are many types of sparkling wines, of which Champagne is only one. Prosecco, Cava, Franciacorta, Lambrusco are all sparkling wines (and can all be delicious).

There are a few ways one can create bubbles in wine. Wine Folly has a great, detailed description here, and you can check out the image below for a visual, but I’ll summarize: all the best methods start with regular base wine (called the cuvée) and then add sugar and yeast. The yeast reacts with the sugars in the wine to create alcohol and CO2. Winemakers trap that CO2 and it carbonates the wine, creating those wonderful, tickly bubbles. The differences in methods mostly have to do with where you first trap the carbonation (in a tank or in bottles), and if you’re interested in that level of detail, read the Wine Folly piece.

Low-quality, bulk sparkling wines may be created by pumping CO2 into a still wine, like a Soda Stream for vino. I’m not going to judge you for drinking that stuff, but I am going to steer you away from it. The naturally fermented sparkling wines are just better.

So, what should you drink?

Champagne

Yes, of course. Champagne is usually a white wine, often made from Chardonnay or Pinot Noir, and always made in the Champagne region of France. Many other wines may taste like Champagne, may indeed be as good as Champagne. But by law, only the wine produced in that specific region can carry the name “Champagne.”

What you should know:

Experiment with Champagne and figure out what you like. Here’s a chart explaining the categories of sweetness in Champagne. Because of its high acid, even relatively sweet Champagnes taste pretty dry. Which is how I personally like it, but you may prefer something different. There’s only one way to know — taste it.

Cremant de…

If you see this in front of a French wine region — Bordeaux, for example — it means it’s sparkling. Because Champagne is not the only region in France that makes bubbly wine.

What you should know:

Cremants are generally cheaper than Champagne but are undeniably delicious, well-respected and, you know, French. So nothing to sneeze at.

Lambrusco

Yummy, fizzy and, yes, red. Surprised? This Italian red is lightly carbonated and once had a reputation for being inexpensive and sweet. No more. Many producers are making crisp, dry Lambruscos that are eminently drinkable. If you’ve never tried one, you really should. Bring one to your next party and you’ll be the cool kid.

What you should know:

much like a bouncy Beaujolais Nouveau, Lambrusco is meant to be enjoyed young and slightly chilled, and it goes well with all sorts of food (especially pizza!).

Sparkling Rosé

God yes. One of my favorites on a hot summer day, or pretty much any other day. I’ve already written about my year-round love of rosé but let me just add that bubbles do nothing but enhance all the deliciousness that is this pink wine.

What you should know:

want a real treat? Try rosé Champagne. My favorite is the somewhat pricey but completely fabulous Billecart-Salmon.

Prosecco

A sight cheaper than Champagne but delicious in its own way. This Italian white sparkling wine is easy to find and budget friendly, which means you can pour it freely and generously. Maybe at your next party? Because like Champagne, it goes with just about anything.

What you should know:

Prosecco is a great choice for mixing into cocktails that require a sparkling wine. You wouldn’t want to pervert a fine Champagne that way, but Prosecco is happy going anywhere. Try the classic Italian Aperol Spritz and tell me that’s not darn good.

Cava

The Spanish version of Prosecco, although slightly bubblier and drier. Charlie tells me that Cava ranges greatly in quality, but that even the very nicest ones still come in around $20 or less. So again, if you’re looking for a sparkling wine that’s budget friendly, Cava is perfect.

What you should know:

Cava is usually white but also comes in pink. Do try them both.

So, now that you know there’s so much more to bubbles than just Champagne, what do you want to try?

The post What Does it Mean to Drink “Real” Champagne? appeared first on A Girl & Her Somm.

“If it tastes good drink it. If not don’t. Always use a decantor and cheap wine is usually better.”

That was a comment — missing commas, misspellings and all — I read on Facebook not long ago. The commenter seemed to be trying to simplify wine, an idea I wholeheartedly support because, indeed, that’s what I’m trying to do here with A Girl and her Somm.

But in this case I think he overdid it a bit. Actually, a lot.

Look, I agree with the first part of his statement. Drink good tasting wine! Don’t bother with stuff you don’t like! Words of wisdom for sure.

But there is a common misperception that not-so-great wine can somehow be improved by pouring it into a decanter. (That’s with an e, btw.) Or that all red wines should be decanted in order to taste their best. Chalk it up to another one of those mysteries about wine that people think they know, and that can often overcomplicate the joy of drinking.

Here are some good rules of thumb to follow to get you on the right track.

Why should you decant a wine?

One reason is that decanting, or pouring a wine into another pitcher-type vessel, introduces air to the wine. Yeah, it may not seem like much, because you pour it pretty quickly from the bottle into the decanter, right? True, but even that little bit of time circulates air into the liquid.

Why can that be a good thing? Many red wines benefit from some aging — sitting in the bottle for a few years or more. During those years in the bottle, air actually comes in through the cork and interacts with the wine, softening tannings and acids, opening up the flavors and aromas, and generally improving the overall taste and balance of the wine.

If you’re trying to drink a red wine that hasn’t aged in the bottle quite long enough, you may need to artificially introduce that air, and decanting is a great way to do that.

When should you decant a wine?

When it’s a young red wine with a lot of tannins. Aerating a tannic wine can soften those tannins considerably, leaving the wine more balanced and more easily drinkable.

How do you know if a wine has tannins? It’s safe to assume that relatively young (5-10 year) reds such as Cabernet Sauvignon, Nebbiolo or Syrah will be tannin-heavy. These are wines that can typically age well; with age, the tannins soften naturally in the bottle. If you choose to drink one of these wines earlier in its lifespan, it will likely benefit from decanting.

When it’s a young red wine with a bit too much acid. If you take a sip and are taken aback by the bright, mouth-watering tartness — to the point that the wine seems out of balance and not pleasurable — try pouring it vigorously into a decanter.

When it’s an older red wine that has sediment. Sediment is completely normal, particularly in older (10+ years) reds, but those sediments can be unpleasant.

To remove the sediment, stand the bottle upright for a day so the particles collect at the bottom. Then slowly pour the wine into the decanter, watching the sediments until they slide up to the neck of the bottle. You’ll be able to get most of the wine out that way without pouring in the bits and pieces, too. A flashlight or candle to shine into the bottle while you’re pouring can be helpful here.

When should you NOT decant a wine?

When it’s white. Generally speaking, white wines suffer from being exposed to air; they don’t improve. (There are a few exceptions, notably some higher-priced French wines and Rieslings opened when still young.)

When it’s crappy. Do not confuse this with cheap. While Mr. Comments from Facebook is completely wrong about cheap wine being best, cheap wine is NOT always bad. In fact, sometimes it’s great! I’ve had beautiful bottles for under $15.  It’s not about the money, it’s about the grapes and the care put into turning them into vino. So no, don’t decant crappy wine; it really won’t help. Just throw it away.

When it’s Beaujolais. Beaujolais is almost always a red wine best consumed young (2-3 years). It’s already pretty vibrant and fresh, so there’s absolutely no need to decant it.

Finally, how long should you decant?

For those tannic reds, up to two hours. If you open a bottle a realize you should have decanted it earlier, go ahead and do it anyway. Swirl it around some and introduce as much air as you can; every little bit helps.

To remove sediment, do that right before serving, up to 30 minutes prior.

Don’t have time to decant?

Somm hubby and I also use this handy little device for quick aeration.

The post Decanting Wine: When, How & Why appeared first on A Girl & Her Somm.

Sounds a bit fancy, doesn’t it? French words have a way of sounding that way, anyway, but most of us who know even a little bit about wine have heard the term. Without knowing more, we likely associate it with a person — probably a man — working in a nice restaurant giving advice about what wines to drink with which foods.

That’s not entirely incorrect, but nowadays there’s so much more to being — and becoming — a sommelier.

Starting with the fact that quite a few are women. 🙂 

The French word “sommelier” originally translated to “butler,” but now is defined as a “wine steward.” That doesn’t really tell you much, though, does it? Sommeliers are indeed people who work in restaurants giving advice on wines; they are also people who work in many other areas of the food and beverage and hospitality industries. They work for winemakers (some make wine themselves); they sell wine for importers and distributors; they run wine shops; they own restaurants and carefully curate wine lists for their patrons; they teach classes about wine for other budding sommeliers, or for the general public interested in learning more. In short, they are people who are so passionate about wine and winemaking that they’ve decided to pursue careers that let them work with it all the time.

Only a few decades ago, being a sommelier almost certainly meant working solely in a service position, and was just something you became, informally, with time, experience and skill. No official international certification agency existed, and sommeliers earned their titles much as say, a maitre’d would — by working hard, proving they knew their stuff, and moving up in the ranks.

(It’s worth noting that many people who hold the title of sommelier even today feel that you shouldn’t consider yourself a somm if you aren’t actively working the floor of a restaurant, helping patrons and recommending wine. Not everyone feels that way, but some do.)

Becoming a Somm

Today, sommeliers in the United States and internationally earn their certification by completing years of rigorous testing through the Court of Master Sommeliers. Candidates are tested on their knowledge of wine theory — where it’s made, how it’s made, who makes it, what the geography is like, what the weather is like…. basically everything that goes into the trade and then some. Passing takes an extraordinary level of knowledge, much of it obscure to the common wine drinker.

Candidates must also pass exams in service (literally serving wine and spirits, which is much more detailed than it may sound) and blind tasting, where a number of wines are put before them and, using their senses and what they know about wine, they are expected to properly identify what’s in the glass.

After an introductory course, the Court offers three levels of certification, each representing an increasing level of difficulty and each bestowing a different color of lapel pin – certified (purple), advanced (green) and master (red).

How hard is it to pass? Um, very, at every level. The pass rate for masters is less than 10%. Here’s some perspective — since the Court began certifying master somms internationally in 1977, only 256 people IN THE WORLD have earned the title. One hundred sixty-five of those are in the U.S. and of those, 39 are women. Of course, many more have earned the certified and/or advanced titles — my somm hubby Charlie is one, he’s certified — which are notable accomplishments in and of themselves. Those numbers are harder to come by, but estimates are in the neighborhood of only around 10,000 certified and advanced somms in the country. Still pretty exclusive company.

How do you pronounce “sommelier?”

It’s actually pretty easy. Let’s break it down into three syllables:

“some”

“el”

“yay”

“some-el-yay”

That’s it!

So do you have to be a graduate of the Court truly to be a wine expert? Absolutely not. For example, Charlie a) has worked in the business for some 30 years and b) just has a knack for understanding wine and remembering related facts. He was already an expert even before he chose to sit for the exams. Some may not feel the need to validate their knowledge and experience with some silly pin that took many months and thousands of dollars to earn.

But those who do wear the pin leave no doubt: if you have a question about wine, they’ll have answers. 

Now, if you want it to be in something other than wine geek speak, well… that’s why I’m writing this blog. 🙂  

If you really want an inside look at what it takes to become a master somm,check out the documentary “Somm,” available on Amazon and other streaming channels. It follows several masters level candidates during their last few weeks of preparing for the exam. And while it skips over the many, many years of study it took to get them to that point, still it gives you an excellent glimpse into the extremely intense (some might say crazy) world of the master sommelier-to be.

The post What Does it Mean to be a Sommelier? appeared first on A Girl & Her Somm.

But unfamiliar experiences — even those with wine as the focus — can be a little nerve wracking. What do I wear? Who will be there? Will everyone know I’ve never done this before? Will I look stupid?

So let’s break down a wine tasting and talk about what you’ll encounter and what you should do. It’s truly not that complicated, but knowing a few tips and some etiquette can help you feel more at ease and subsequently enjoy yourself more. Which, after all, is the whole point.

First up — what to wear / how to look / etc.

This is an area in which I frequently overthink things; I always like to make a good impression and I rely on clothes to help me do that. But wine tastings aren’t inherently fancy. Even at the most prestigious or expensive of wineries, standard afternoon-on-the-town attire is just fine. Somewhere between “I’m going to the zoo” and “I’m going to a cocktail party.” Of course, if the tasting is part of another function — bridal shower, work event, or maybe an actual cocktail party — dress in a fashion appropriate for that. Of course.

Want to know what’s equally as important as what you’re wearing? What you’re NOT wearing — perfumes, colognes, or heavily scented sprays or lotions. Don’t do it! Because wine tasting is so much about noticing and appreciating aromas, perfumes really get in the way. And even if you aren’t someone who breathes in her wine before sipping, other people are, so be courteous. (Also, you should be smelling your wine.)

How to get there (or, really, how to get back home after)

I can’t overstate the importance of this decision — one that’s best made BEFORE you arrive. Whether you’re joining some friends for a single round of wine tasting or hitting several tasting rooms in wine country, know before you go that you have a safe and reliable means of transportation.

What I’m really saying is make sure you eliminate the possibility of driving drunk. Period, full stop. Designate a DD, get there and back with an Uber/Lyft, hire a care for the day (a popular and easily available option in popular wine regions). When you’re trying new vino and generally having a good time, it can sneak up on you (TRUST ME!), and you don’t want to be left at the end with no safe way home.

What to expect

Most wine tastings follow a predictable course — depending on what’s being offered, you’ll get a sparkling wine first, then white wines, then reds, and any particularly sweet or dessert wines at the end. The reason for this is not to overwhelm your palate with the heaviest or most powerful wines first.

If you’re attending some kind of wine tasting party, you’ll likely get the array of wines offered along with (hopefully) some informative details about the producer(s), grapes, styles, etc. You may or may not have the option of buying wines afterward; it just depends on the type of event.

Some winery tasting rooms will give you a sample of almost anything they have for sale, while others offer different groupings of tastings — maybe all reds, or all from a particular area or in a certain style. Likewise, some tastings are complimentary while others, increasingly so, incur a charge. It’s a good idea to figure this out before you go just to avoid being surprised. Most of the time, the cost of your tasting will be applied to any wine purchase of a certain amount you make while visiting. And you can be guaranteed that the winery tasting rooms will certainly have bottles to buy (and possibly a “frequent buyer’s club” to consider joining).

That being said, you do not have to feel obligated to purchase anything. Treat the person behind the counter with the same respect you’d show a restaurant server, be gracious about the wines whether you like them or not, and in general just be a polite guest. If the wines aren’t your cup of tea, simply make nice, thank the host and be on your way.

A few other things you’ll encounter: a spit bucket or cup. Some people like to swish the wine in their mouth and spit it back out again; most sommeliers or industry people who taste a lot of wine for their jobs MUST do this to avoid getting black-out drunk. Charlie, for instance, spends one day a week tasting wines to feature on the menus at his restaurants. Sometimes he sees 100 wines in a day, and if he swallowed even a sip of each one of those, he’d be unfit to run his business (not to mention that’s actually illegal for him to do while “on duty”). You should be provided a small vessel of some sort to spit into — and be forewarned, it’s likely to be communal, meaning one bucket for the entire group to share. I’m not going to lie, it’s kinda gross; just spit quickly and don’t think about it too much. It’s just wine.

However, if you have appropriate arrangements for a safe ride and you want to swallow what’s in your glass, carry on! That’s completely acceptable too; no spitting necessary. You can and should also pour into the spit bucket the remnants of wine in your glass before moving on to the next taste.

Sometimes tasting rooms will offer little snacks, maybe some breadsticks, pretzels or the like. These help you cleanse your palate between samples with the added benefit of giving you a little something on your stomach, to slow down that alcohol absorption.

Do you tip the person pouring? Well, I’ve never seen it done, but if that person provides excellent service, you can always offer. 

About looking stupid…

This is also something I’ve been known to worry too much about. I hate feeling foolish, right? Don’t worry about it — any tasting room associate worth his or her salt will be thrilled to find someone who doesn’t know much, as long as you just ADMIT IT. Say, “I’m really new to this, I don’t know much about wine, can you please tell me about this?” etc. They will be happy to enlighten you and will probably find you refreshing. I’ve been in many a wine tasting with some blowhard know-it-all who wants to wow the room with how much he (thinks he) knows, and it’s tiresome. Just imagine how the associate who sees that all the time feels.

Above all else (except maybe safety), have fun! Every wine tasting is an opportunity to try wines you might not choose for yourself, without the commitment of buying an entire bottle. It is such a great way to get to know a winery and to discover new go-to’s and favorites. I highly recommend it! Cheers.

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Maybe it’s because I’m a southern girl at heart, or maybe it’s because I have an artistic nature, and pretty things simply bring me joy. Whatever the reason, I like a little fancy, and I make no apologies for it. In fact, I’ll go so far as to say we all ought to have more fancy in our lives. Whatever that means to you, whether it’s using the “good” dishes for dinner, putting flowers on your bedside table or wearing those diamond earrings to the grocery store. Why do we have pretty things if we don’t use them? What are we waiting for?

Drinking wine, for example. There’s something about uncorking a bottle and pouring a glass that just elevates the situation, you know what I mean? Even if I’m drinking out of a jelly jar, which I’ve certainly been known to do in a pinch (see above re: southern girl at heart), wine always feels a little bit special.

So I’ve come to learn how to extend that feeling to other parts of my wine drinking experience. For example, Charlie and I frequently put out cheese, crackers and other snacks when we are sipping our vino. We could just eat them out of the packages, sticking our hands into that Triscuit box and slapping on cheese right from the plastic. And who am I kidding? We do that ALL THE TIME. But lately I’ve decided to do better — make it feel a little nicer — and it’s so easy to accomplish. Really not much harder than opening the Triscuit box.

So keep reading five steps for turning those everyday snacks into something more elegant — and worthy of that wine I know you’ll be drinking.

Steps for Building a Beautiful Appetizer Tray / Charcuterie Board

Step one: Pour some wine.

Really, this can be step one for soooo many things. 🙂

Step two: Find a foundation.

Because even the most modest snack looks better when it’s on something pretty, pull out your favorite platter and start with that. Other ideas for a foundation include a beautiful wood cutting board, a slate tile, a cool pedestal cake plate — basically anything that makes you happy and can hold some food. You may need more than one, so consider bowls and little dishes that will all work together (pro tip: that does NOT mean they all should match. In fact, your spread will look more sophisticated with a collection of dishes that are complementary but contrasting.).

Step three: Survey what you have available.

Open the fridge and the pantry and make a mental list — cheeses, crackers, bread, olives, fruit, honey or jam, nuts, chocolate — all of these things are perfect for your snack plate, but you don’t need them all. Take stock of what’s there, then go to step four.

Step four: Choose four to six items with balance and variety in mind.

I like to choose two or three savory items, one or two that are salty, and a sweet. Maybe two cheeses, a hard and a soft, with some crackers or bread to put them on. Add something sweet like honey to drizzle, or apple slices or grapes to munch on. Include a little salt with some olives or nuts.

Step five: Is it colorful?

Review your choices — including the plates and bowls — and decide if it’s aesthetically pleasing. Cheese and crackers are often similar in color, and olives or nuts don’t add a lot of pop. If you don’t already have color in your dishes, try adding a printed napkin, bright fruit or a colorful ramekin to catch the olive pits.

Bonus step: Pour some more wine!

Whether you’re 21 or 101, life is passing you by, and not a single one of us knows how long we have left. Don’t wait for an excuse to use the pretty dishes anymore. Now — today — is the only excuse you need. Cheers!

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