Beer, Wine & Spirits Defined
Beer:
Stout vs. Lager
The two main differences between stout and lager are how the yeasts ferment and the color/richness of the final product. According to Sam Adams Beer Glossary, lager is made with a bottom fermenting yeast and is characteristically smooth, crisp and clean. Compared to stout, lager is lighter in color texture. On the other hand, stout is made with top-fermented yeasts and roasted malt that give this type of beer its dark color, heavy texture and rich flavor. For more detail on the differences between types of beers, including ales, ciders, porters, wheat beers and more, visit http://www.readingliquors.com/beer.htm
Wine:
Brix
Brix is a measurement of the ratio of sugar and water. A small hand-held device is taken out to the vineyards to measure the brix of the ripening grapes to determine the best time for harvesting. There is an optimum brix scale for grapes to produce the most excellent wine.
Brut (and other levels of Champagne sweetness) While Champagne and sparkling wines have become a drink for every day celebration over recent years, consumption still spikes on New Year’s Eve. So when shopping for the bubbly for your New Year’s bash, remember these definitions that indicate the wine’s sweetness:
Brut: The driest with less than 1.5% sugar.
Extra Sec or Extra Dry: Slightly dry with 1.2 to 2% sugar.
Sec: Medium sweet with 1.7 to 3.5% sugar.
Demi-Sec: Sweet with 3.3 to 5% sugar. Considered a dessert wine.
Doux: The sweetest with over 5% sugar. Considered a dessert wine.
Carignane
(kah-ree-NYAHN)
Carignane is a wine grape, in fact, one of the most widely planted grapes in the world. Carignane grapes are popular to grow because of their hefty yield and high alcohol content in wine.The Carignan grape variety has alot to offer in wine making, with spicy red fruit flavors, deep purple color and high tannin content. France grows more Carignane grapes than any other grape. Spain, Algeria and Israel also grow vast quantities of Carignane grapes, as does California. Carignane is often used as the base for many blended table wines.
The Clone
We’re not talking about the product of a science fiction experiment gone awry, but rather the very specific science of vineyard management. According to Barron’s Wine Lover’s Companion, a clone is a plant that is propagated asexually, usually by cuttings or grafting, to produce plants with distinctive traits such a high productivity, disease resistance and/or better adaptability to environmental conditions. Throughout history, use of clones has enabled some wine regions to become internationally known for producing fine wines (like Oregon, see this Fall’s newsletter for more info). In other cases, use of clones and root grafting has prevented the world’s most respected vineyards, like some in France, from being completely destroyed by disease. See http://www.wineskinny.com/hist990607.htm or http://www.tsha.utexas.edu/handbook/online/articles/view/MM/fmu8.html for more on this story.
Gamay
Gamay is a red grape which originated in France and is used in wine making. Gamay grapes make young, light bodied, fruity wines. Beaujolais Nouveau is made from Gamay grapes, with predominantly cherry and berry flavors.
Beaujolais and the Loire Valley are home to the Gamay grape. Gamay grapes are grown for their high yield and have been grown in France since before the 1400s. California grows a similar grape called "Napa Gamay" but as of 2008, the name Napa Gamay can't be included on the label because it is not a true Gamay. Canada, Australia and Oregon also produce Gamay.
Gewurztraminer Gewurz is a German word meaning spiced or perfumed which should give you a hint about the nature of Gewurztraminer wine, famous for its floral aroma. Try the Fetzer Echo Ridge Gewurztraminer, a delightful blend of delicate fruit flavors with a crisp acidity, a medium bodied off-dry great summer sipping wine.
Grappa
Grappa is made after the wine making process is finished, by pressing what's left of the grape skins and seeds. It is then fermented without any additional sugar, and then distilled, producing a clear drink which is usually in between 80 and 90 proof. In France, it is called marc, in Spain, aguardiente, in Germany, its called testerbranntwein and bagaceira in Portugal.
Grenache
A behind the scenes hard working grape, Grenache is one of the most planted grapes in the world. It is used primarily in blending with other grapes. In France Grenache is used to make causal rose's in the south as well as the esteemed Chateauneuf-du-Pape, lets just say versatile! It's blended in Spanish Rioja, in some California wines but is being replaced by Syrah in Australia. Occasionally its made into a varietal wine. Grenache is medium bodied with lots of red and black fruit, spicy with subtle tannins. Blending is great!
Grenache Blanc
Grenache Blanc is the fourth most abundant white grape in France, grown in the Rhone region. It's straw color, richness, crisp acids with bright green apple and orange aromas make it a perfect blending wine.
Grenache Blanc grapes are drought-resistant and are easily grafted to vines. Grenache Blanc grapes are now being grown in California.
Grüner Veltliner
Grüner Veltliner is a white grape grown for winemaking in Austria and the Czech Republic. 37% of Austria's vineyards plant Grüner Veltliner grapes. It has been considered a high yielding plant producing an easy drinking light wine. More recently winemakers have been producing beautifully intense and complex wines by reducing the yield, thus concentrating flavors.
Grüner Veltliner wine is noted for citrus and grapefruit aroma with hints of white pepper. Some Grüner Veltliner wines are known for their citrus and peach flavors with spiciness of pepper and tobacco.
Malbec
Malbec, a beautiful, luscious black grape variety, is primarily famous as a Bordeaux blending wine. Malbec has come into its own as a favorite grape in Argentinean wines. The high altitude vineyards of Argentina are graced with 340 days of sunshine a year, producing one good vintage after another. The essence of Melbec wines...rich, fat and juicy, with black and red fruit balanced by a smoky earthiness.
Mourvedre (more-VAY-druh)
Originally from Spain where it was called Monastrell, Mourvedre vines were brought to southern France centuries ago. Now the dominant grape planted in Bandol in Provence, Mourvedre is used for the signature dry Bandol Roses and blended with Grenache and Cinsault in red wines. Mourvedre grapes are planted in Australia and California and most often used as a blending wine. Mourvedre is a deep colored, spicy and rustic Rhone varietal, with hints of blackberry, known for it's high alcohol and tannin content.
Old Vines...
Old age venerated in the vineyard.
What constitutes an old vine?
Although regulations are loose, generally a vine must be over 35 years old to qualify senior citizenship. Grape plants can easily live a hundred years or more in some cases. The European phylloxera epidemic in the 1800's wiped out what would now be some bonafide ancient plants, however, the house of Bollinger in Champagne has a small plot of vines from the 1800s.
Is it true that old vines produce better wine?
These gnarly old plants have root systems that make their way deeply into the earth, producing a grape with terior/mineral flavors rather than fruit forward. The old plants produce less fruit but often more highly concentrated in flavor and character.
Pinot Gris (PEE-noh GREE) vs. Pinot Grigio Like Shiraz and Syrah, this is another case of the same grape called by different names in different places. Gris, which is French for "gray," presumable refers to the grayish color of this white wine grape. In America and Oregon in particular, Pinot Gris is used to make refined fruity and spicy dry white wines like King Estate Pinot Gris. In northern Italy, where Pinto Gris is called Pinot Grigio, it is used to make crisp, light and dry white wines like Santa Margherita Pinto Grigio.
Pinotage Pinotage is South Africa's primary wine making grape. Pinotage was developed in 1925, a cross between Pinot Noir and Cinsault. Unlike Pinot Noir which is hard to grow, Pinotage is an easily grown red grape with high yields. Pinotage is known for its earthy, smoky flavors, deep red and bramblly with hints of tropical fruit. Sometimes it is noted to have an acetone fragrance.
Rioja (ree-OH-hah) Historically the most important red wine region in Spain, Rioja produces classic red wines of medium alcohol content, bright in color with fresh, penetrating aromas that are light on the palate. Like the wines of Bordeaux, Riojas are blends of two or more grapes. Tempranillo, an indigenous grape of the region, is predominantly used in blending Rioja's reds, along with the Garnacha, Mazuelo and Graciano grapes. The region also produces a few quality Rosé and White wines. Rioja wines are often aged in oak barricas (barrels) that give them a vanilla characteristic the region has become known for. While this “oaking” isn’t as aggressive now as it was in the past, Riojas are still generally aged longer before release than any other wines in the world. Try one of our favorites, Arzuaga Rioja, available at LW. Riojas also make tasty Sangria. Try the Marques de Caceres Rioja in any of a bunch of new sangria recipes in our Cocktail Lounge.
Rose (roh-ZAY) Barron’s Wine Lover’s Companion defines Rose as “French for “pink” or “rose-colored,” used in the wine world to refer to wines of this color…usually (always in France) made from red grapes. However, contrary to the normal process of making red wine, the skins are removed almost immediately, generally within 2 to 3 days.” It is this contact with the skins that gives roses their slight pink color and light body. Traditionally, Roses are slightly sweet, but over the years much sweeter Blush wines and White Zinfandels have changed consumers’ perceptions that all Roses are sweet wines, when in fact many are not. Some of our favorite Roses are dry or just off dry, and pair perfectly with spicy foods that are often hard to match with tradition varietals. Try California’s Novee Rose or Toad Hollow Eye of the Toad Pinot Noir Rose.
Rousanne
Considered one of the most important grapes of the Rhone Valley, the Rousanne grape is not grown in abundance elsewhere. Why? It's quite difficult to grow, and produces a low yield. California is now growing some carefully tended Rousanne used for delightful single varietal wines and in blends as well.
The Rousanne gets its name from the French word "roux", which means russet, referring to the russet colored skin of the ripe grape. Rousanne is famous for honey, floral, apricot and pear flavors with a delicate bouquet, producing an elegant wine that ages well.
Sake (SAH-kee) Often called Japanese rice wine, sake is unlike other wines in that it's made from grain and not fruit. According to Barron's Wine Lover's Companion, this pale yellow or colorless drink is slightly sweet and traditionally served warm in small porcelain cups called sakazuki. Sake is made in several steps, during which the starch of specially selected, steamed rice is converted to sugar and then alcohol through fermentation. Once fermentation is complete, the liquid is drawn off, filtered, heated and placed in casks for maturing. Sake's alcohol content ranges from 12 to 16 percent. .
Saké hot or cold...that is the question.
Saké is a fermented alcoholic beverage made from rice, water, yeast and koji, an enzyme. The highest quality sakes are generally served chilled while the lesser quality sakes are typically warmed up before serving. Liquor world has a number of delicious sakes to chose from.
Saké should be stored in a cool place and is not intended to age for years like wines. Once opened, the closed bottle should be kept in the refrigerator.
Sangiovese (Sahn-joe-VAY-zeh) Not only is this delicious Italian grape used for making Chianti in Central Italy, but it's also now being grown in California for Cal-Ital wines. Sangiovese wine has a lush cherry tone with an earthiness, combined with a high acidity which pairs nicely with spicy Italian style foods. Come in to Liquor-World and take a tour of the Sangiovese wines we have on hand.
Sauvignon Blanc (SOH-vee-nyawn BLAHNGK) This white grape, which gets its name from the French word “sauvage” meaning wild, is grown all around the world. In her 2003 Wine-A-Day calendar, Karen MacNeil notes that the styles of wine it’s made into vary greatly, from pretty tame versions that are melony and floral to outrageously bold versions that are tangy with green herbal, grassy flavors. Here’s where she puts seven well-known Sauvignon Blanc regions in the spectrum from mild to wild:
MILD
Chile
United States
Bordeaux (France)
South Africa
Loire (France)
New Zealand
WILD
Sémillon
Sémillon, (pronounced SEM-ih-yon) is a white grape used for its full bodied, aromatic flavors in many blended wines. It is one of the three wines used in making white wines in Bordeaux, France. Sémillon is commonly blended with Sauvignon Blanc, and Fume Blancs. California and Washington produce Sémillon varietal wines. Sauterne, Barsac and other dessert wines are often made from Sémillon.
Sherry
Sherry is a fortified wine from the Jerez Region in Southwestern Spain. Sherry comes in a wide range of varieties and styles, from super dry to syrupy sweet. On the more expensive side of the spectrum, Fino and Manzanilla are dry and delicate. Amontillado is a bit more robust, known for its nutty flavor. Somewhere in between dry and sweet is the aromatic Oloroso and the lush Palo Cortado. The other end of the spectrum in taste are the sweeter cream sherries. The sweetest of sweet is the Pedro Ximenez, often used to sweeten cream sherries, and served as a dessert wine.
Syrah & Shiraz - what's the difference? Actually, not much. In fact, Shiraz is just the Australian name of the Syrah grape, a complex red wine grape grown in France's Rhone region, and more recently in California. This grape is used to make bold, spicy and peppery wines. Shiraz is Australia's most widely planted red wine grape. In fact, LW carries dozens of value-priced to premium Australian Shiraz wines to choose from.
In France, Syrah is the principal grape of esteemed Northern Rhone wines including Cornas, Cote-Rotie, Crozes-Hermitage, Hermitage and Saint-Joseph. In the southern Rhone, Syrah is blended with other grapes in Chateauneuf-du-Pape and Cotes-du-Rhone wines.
Some American Syrah winemakers of note at LW include Bonny Doon, Beaulieu and Benziger. You may also have heard of Petite Syrah, a red wine grape thought to be related to Syrah. Petite Syrah is grown mainly in California to produce bold, full bodied red wines. Stag's Leap Petite Syrah, which has somewhat of a cult following, is available at LW along with the more value priced Petite Syrah from Bogle.
If you like exploring new red wines, try Syrah, Petite Syrah and Shiraz wines from different regions as they vary greatly depending on where they are grown and how they are made.
Touriga
Touriga Nacional and Touriga Franca
Two varieties of grapes used in wine and ports, Touriga Nacional (pictured left) is considered one of Portugal's finest winemaking grape, providing structure and body to the ports and wines it is blended in, contributing high tannins and intense black fruit flavors. It is commonly used in making Portugal's best ports.
Touriga Franca or Francesa (pictured right), another great blending wine is also used to make ports as well as table wine. It has greater yields than the Nacional, because of the larger sized grapes, and contributes fruit and floral flavors with less structure than the Nacional.
Vin Gris
(van GREE) French for "gray wine", vin gris wines are made in the same manor as rosé. Red grape skins are separated from the juice after the desired color is achieved. Vin gris wines are generally a very pale pink.
Viognier (vee-OHN-yay) Not one of the prominent white wines, and relatively new on the California scene, Viognier is a delightful alternative. A great aromatic summer sipping wine, Viogner has complexity and depth of character. It is a medium bodied wine with a great blend of acids and exotic floral and fruit. Viogner wines vary, from spicy, floral, orange peel, mango, apricot and peachy, to hints of green pepper, herbs, and vanilla.
Viogner is a grape that has been grown in Rhone, France for 2,000 years, but grown in California only the past 20 years. It's a difficult grape to grow, thus not popular with many vineyards. Viognier is a wine to enjoy in its youth for maximum aroma and fruit.
Spirits:
Amaretto
Amaretto is a sweet Italian liqueur with a bittersweet almond flavor.
Did you know amaretto is made from the pits of "drupe" fruits, such as peach or apricot, which adds to its almond flavor. Disaronno Originale is made in Saronno, Italy using the same recipe since 1525. It is made with burnt sugar and 17 selected herbs and fruits soaked in apricot kernel oil. Stop by Liquor World and pick up a bottle for your liqueur collection. Great on its own or mixed in cocktails, such as the Steamy Orange Infusion (above), sure to warm you on a chilly winter's eve.
Chambord
Chambord is a French black raspberry liqueur made with black raspberries and other fruit, vanilla, honey and fragrant herbs, steeped in Cognac and then distilled. The process includes maceration, where the mixture soaks in Cognac, then it is percolated and distilled.
Cognac The finest of all brandies, Cognac hails from the French town of Cognac and the surrounding areas of western France. It is double-distilled immediately after fermentation to create a clear spirit. But to get its rich color and flavor, Cognac must be aged in oak barrels for years-the longer the better. As it ages, some of the water and alcohol gradually evaporate. In fact, somewhere from 2 to 5% of the alcohol, called the "angel's share," evaporates from each barrel every year. Given the abundant number of barrels in the Cognac region, it's estimated that about 20 million bottles worth of Cognac evaporate every year. Try these Cognacs available at LW (they also make great gifts): Hennessy VSOP (France) or Germain Robin Shareholder's Reserve (California).
Creme de Cacao
Chocolate and vanilla in one...
Crème de cacao is a sweetened chocolate liqueur flavored with the cocoa bean and a bit of vanilla. Creme de Cacao is available in two varieties, white which is clear, and dark, which is dark brown. Not quite as sweet as many chocolate liqueurs on the market today. Pick up a bottle of Hiram Walker Creme de Cacao next time you visit Liquor World.
Frangelico Frangelico is a hazelnut liqueur with cocoa, vanilla and other natural ingredients, infused in alcohol and aged in oak casks. Frangelico is made in Piedmont, the northern region of Italy. Legend has it Frangelico is named after Fra. Angelico, a 17th century hermit monk. Early Christian monks living in the hills of Piedmont started making Frangelico some 300 years ago, and thus, the monk-shapped bottle. Frangelico can be sipped straight up, or mixed in cocktails hot or cold.
Irish Mist
Long ago in Ireland, there was a secret recipe for Heather Wine, which had long since been lost and forgotten. The recipe is believed to have disappeared in 1691 and was rediscovered in 1948. That's when the town of Tullamore started producing Irish Mist, incorporating the secrets of heather honey and aromatic herbs, blended with Irish whiskey. Conveniently, the same distillery produced Tullamore Dew, an Irish whiskey, which is still being produced today. Delicious sipped after dinner or as an aperitif.
Irish Whiskey The distinctive national whiskey of Ireland, most Irish Whiskey is a blend of several whiskeys of different ages. Several characteristics distinguish Irish whiskey from other whiskeys:
A. Irish whiskey contains unmalted and malted barley. Most other whiskeys contain only malted blends of barley (Scotch), corn (Bourbon) or rye (Canadian whiskey).
B. Most Irish whiskey is triple-distilled, giving it characteristic smoothness. (Scotch is only double-distilled)
C. The malted barley used in Irish whiskey is dried in closed kilns to ensure a smooth natural taste. Malt for other whiskies with a smoky character, including Scotch, are dried over peat fires. Irish whiskey is distilled absent the fires and smoke ensuring that the clean taste of the malt and barley shine through in the final whiskey.
Contrary to popular belief, only three distilleries remain today in Ireland —Bushmills Distillery in the North, and the Midleton and Cooley Distilleries in the Republic of Ireland. Most of what the Bushmills Distillery produces is sold as Bushmills whiskey. The Cooley Distillery, Ireland's only independent distillery, has been in operation since 1989 producing many different whiskeys like Kilbeggan. The Midleton Distillery in County Cork, the biggest of the three, produces many of the internationally famous whiskey brands, including Jameson, Powers, Paddy, Tullamore Dew, Murphy's and Dunphy's. Have a taste of good luck from our extensive selection of Irish Whiskies next time you're in LW.
Single Malt Scotch Whisky Defined
All Scotches are Whisky, but not all Whiskies are Scotches.
A single malt is an unblended Scotch Whisky, from a single distillery in Scotland, distinctive in its locale. Scotches are made from water and malted barley. Although the minimum aging of Scotch is three years, most single malts are aged for a minimum of eight years. Single Cask refers to Scotch Whisky that comes from one cask only. The aging process in wood casks add to the rich, unique and smoky flavors of Scotch. Some Scotches are aged in casks that have previously held Sherry or Port, to further enhance the flavor of the Scotch. Many people can distinguish what region of Scotland a particular Scotch is from, by its characteristics, whether it was produced in the Highland, Lowland or Islay region of Scotland. Other regions include Speyside, Island and Cambeltown.
Triple Sec Think Orange. Tripe Sec is a clear orange liqueur. "Sec" means dry in French, although triple sec is not exactly dry or not sweet. Rather, most triple sec has been triple distilled. Curaçao is a triple sec made on the island of Curacao from the bitter orange. Grand Mariner is an orange liqueur made from cognac flavored with orange essence. Cointreau is made from orange peels.
Vermouth
Key ingredient in the quintessential martini, vermouth is a fortified wine that has been infused with a secret blend of more than one hundred aromatic spices, barks, bitter herbs, and flavorings, according to The Wine Bible by Karen MacNeil, such as angelica, anise, bitter almond, chamomile, cinnamon, coriander, ginger, nutmeg, peach, quinine, rhubarb and saffron. It once contained absinthe before it was known to be toxic. Vermouth is fortified with brandy and has an alcohol content of 18%.
There are two main types of vermouth, dry and sweet. Sweet Vermouth is commonly used in Manhattans and dry vermouth in Martinis. Vermouth is an ingredient in many other cocktails, including Deadly Sin, Bronx, and is also sipped as an apertif.
Vermouth originated in Piedmont, Italy, and many popular vermouths, to this day, are from Piedmont. France produces many dry vermouths.
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