Carafe Winemakers

Well, yes and no. Every year the LCBO offers collectors the opportunity to buy Bordeaux wine futures, to lay good money down today for wine still in barrels in France. One of the most expensive each year is Château Pétrus, at $1000 or more per bottle. Behind that pricey label is a very good Merlot, so yes, you can pay that much. Of course, there is also a lot of good Merlot for a lot less.

In the 2004 hit movie Sideways Miles famously threatens, as he heads out on a blind date, that “if anyone orders Merlot, I’m leaving. I am NOT drinking any f***ing Merlot!” The movie had an immediate effect on California wine sales, as demand for Pinot Noir (Miles’ preferred red) soared and Merlot dropped. That effect didn’t last long, however, and Merlot continues to be one of the most popular red wines around the world.

Merlot is the most widely planted red wine grape in its native Bordeaux. In reputation Merlot is overshadowed by Cabernet Sauvignon, the most highly reputed of the Bordeaux grapes, but winemakers there have long understood that Merlot helps soften and balance Cab’s strong tannins and higher acidity, and blends are common. In parts of the region Merlot in fact dominates, and wines from St. Émilion and Pomerol (home of Pétrus) are almost pure Merlot.

Globally, Merlot is popular with both grape growers and wine drinkers. It grows well and ripens earlier than other varieties, and so is particularly important in cooler regions with shorter growing seasons. Washington State is one of the newer wine regions in which Merlot excels and is building an international reputation.

For the wine drinker, Merlot offers a range of styles, but it is typically a soft, medium-bodied wine with hints of berry, plum, and currant.

At the lower end of the price spectrum Merlot makes an approachable, easy-drinking wine that is versatile on the dinner table. At the other end, the makers of Pétrus have shown the richness & complexity that the wine can achieve.

Our January specials offer you two good Merlots for fairly immediate enjoyment. To experience more of the grape’s potential, ask about other Merlots we also have available for you to enjoy.

                                    Article courtesy of Geoff Barley

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Have you ever wondered why most glass wine bottles are 750 ml? There are a few theories, but first, a little history…

Although glass blowing has been around since ancient Roman times, glass was expensive. Wine was usually carried and stored in clay jugs with glass more often used for serving wine. It wasn’t until the 18th Century, that something close to the modern day wine bottle could be found in common use. Not coincidentally, the use of the cork stopper developed at this time.

As far as size is concerned, most antique wine bottles fall into the range of 600 ml to 800 ml. Eventually, Great Britain legalized the “fifth” bottle – one-fifth of a gallon – as the standard size for wine and liquor and the United States followed with a standard one-fifth of a U.S. gallon (approximately 757 ml). Meanwhile, Europe gravitated to the similar 750 ml metric size which Canada changed to when we “went Metric”. The US changed to the 750 ml metric measurement for wine in 1979.

But all this begs a question: Why the specific “fifth” or 750ml size? The three most common theories are:

1) This is the average capacity of a glass-blower’s lungs, and thus the size of a bottle created in one steady blow.

2) A typical “fifth” weighs about 2½ pounds, a convenient size to pack and carry.

3) The “fifth” size originated as proper ration for a grown man at a meal.

No one seems to know for certain!

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Since I starting making wine at Carafe, my wine cellar is starting to look impressive.Many friends have asked what is the best way to store the wine? After some research I have found that wine should be stored at a relatively constant temperature. Ideally, both red and white wines should be stored between 10º and 15º C. It is best to keep avoid excess heat, direct sunlight or letting the wine freeze. It’s best to store the bottles in a horizontal position. This keeps the cork moist, and helps the air trapped inside the bottle to facilitate the ageing process.

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Last week, we had a taste  test over dinner comparing the hottest wine in Onatrio liquor stores “Fuzion” along with Lindemans Bin 45 Cabernet Sauvignon and Carafe WineMakers Cabernet Quartet. Fuzion is widely popular at a price of just $7.45.  The Bin 45 Cab sells for $12.95.  The Cabernet Quartet works out to about $6.00 per bottle but you have to make a 30 bottle batch.  Quite honestly, everyone (3 couples) preferred the Quartet - hands down!  Although all enjoyed the first sip or two of each wine, it was the Cab Quartet bottle that soon went dry.  In fact, we didn’t even finish the Lindemans.  I guess it’s a question of patience.  To what extent is someone willing to make a batch, take it home and wait for several months before consuming the wine. I doubt if the Cab Quartet would have beaten out the Fuzion if opened before having some time to age.I also doubt if the Fuzion will be available at this price for long!

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Decanting is the act of slowly pouring your wine from its bottle into a carafe or decanter. There are two different reasons for decanting. The main purpose is to stimulate the wine by allowing it to “breathe”. In the case of older wines, there may also be a need to separate the wine from any sediment in the bottle.

Most wine experts recommend a glass decanter with a long neck and wide bottom. This design allows for the wine to come into contact with a large surface area, absorbing oxygen as it is poured. When the wine comes in contact with oxygen, the aromas in the wine are released and the complexities of the wine become more pronounced. Decanting will also extenuate the wine’s characteristics and soften the tannins in full bodied reds. All wines will taste better if they are allowed to breathe (aerate) before serving. This is why fine restaurants open your bottle and let it stand for awhile prior to serving. However, by decanting the entire bottle, more of the wine is exposed to air and is thereby aerated more fully.

Young Wines: Although we, at Carafe, recommend that you allow your wine to mature for a few months, we realize that sometimes this is just not possible. Next time you find yourself about to open a wine that is not fully aged, why not try decanting it? You will notice that the decanting process in some ways helps to replicate the aging process that normally takes place in the bottle over time. For example, youthful, full bodied red wines tend to have a smooth, mellower finish when decanted. Unlike older wines, there is no need to worry about going slowly as the splashing effect of young wines actually helps the wine to aerate.

Older wines: Long before modern fining and filtering techniques it was necessary to decant most wines as they usually contained a great deal of sediment. Although almost all wines can benefit from aerating, many older wines or fine fines will still need to be decanted in order to separate the wine itself from any sediment that is present in the bottle. Over time, tannins or other solids tend to fall out from the wine, forming a bed of sediment in the bottle. This is a natural process as wine matures.

Wine diamonds; Wines made from high quality grapes that contain an abundance of natural tartaric acid, a natural fruit acid present in the grapes themselves, may form tiny crystals known as wine diamonds. This “fine sand” sediment you may find at the bottom of a bottle of quality wine is probably small tartrate crystals — or solidified tartaric acid. It happens to the best winemakers in the world (you know, the folks who get $150 for a bottle of their wine). It’s entirely natural and to be expected. In finished wines, tartaric acid helps your wine maintain its “pucker” and the refreshing “zing” that so many of us enjoy in red and white wines alike. Temperature changes or movements like bottling can change the delicate dynamics of a wine so that some of the dissolved acid will actually crystallize into a solid. The “tartrate fall-out” problem is a pretty benign one that winemakers have been dealing with ever since wine was first made from grapes. The tartrate crystals are tasteless, odourless and will do you no harm if you happen to swallow them. However, the best way to remove these particles is to decant your wine prior to serving.

The best way to decant wines that may contain sediment or wine diamonds is to first remove the shrink cap so the entire neck of the bottle is visible. Then, let the bottle stand upright until the solids are settled at the bottom of the bottle. This may take a few hours. Carefully uncork the bottle and gently transfer the wine into a carafe – slow and steady. By using a candle or flashlight, continue pouring until you notice the sediment has reached the neck of the bottle. Expect to lose about half an inch (30 ml) of wine along with the debris. If you are a little nervous about this process, you can always use a bottle funnel with screen to catch any particles. Cover the carafe if you are not going to serve the wine right away as the decanted wine will soon start to deteriorate. After performing the long standing ritual of decanting, you will now have a beautiful carafe of wine that will be a distinct pleasure to serve your guests!

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