One of the Best Wine Seminars

                                         Barrel toasting can add many complexities to wine

Have you ever wondered why flavors such as mocha or caramel are present in wine?  I’ve been a member of the Society of Wine Educators since 1982.  The society has an annual conference drawing attendees and speakers from countries around the globe.  Over the course of 3-4 days, attendees have the opportunity to taste hundreds of wines in formal seminars that are conducted several times throughout each day.  One of the most enlightening break-out sessions in my nearly 30 conferences was a seminar on the effect of the barrel’s toast level on a wine. 

First, let’s discuss toasting.  Oak barrels are “toasted” (or charred) with fire to impart complexity to the wine.  Toast levels can vary from low intensity up to a heavy char.   A winemaker chooses the degree of toasting depending upon exactly what he/she wants to accomplish in their final product.  Some winemakers even choose a variety of different toast levels and then blend the barrels for even more complexity.

Now, back to that fascinating seminar on barrel toast.  The winery that sponsored this session had conducted an experiment over the prior year using one wine.  This white varietal wine that had only been in stainless steel served as the “control wine.”  The control had then placed in 4 different oak barrels—one with light toast, another with medium, a third with medium plus, and the last with heavy toast.  Seminar participants first acquainted themselves with the unmanipulated control wine, then moved through the varying toasts to learn the nuances of each level of toasting on the mother wine.  This exercise was one of the best learning experiences I’ve ever had related to wine.

Below is a general summary of how barrel toasting can influence the final flavor profiles in a wine:

• Light toast:  coconut, hints of vanilla

• Medium toast:  vanilla, subtle spices (e.g. cinnamon, cloves), mocha

• Medium plus toast:  vanilla bean,  butterscotch, coffee, chocolate, more intensity of spices, nuts (e.g. hazelnut)

• Heavy toast:  caramel, smoky, roasted coffee

Best of 2012

As the year comes to a close, it’s only natural to reflect on the superlative wines that have passed through these lips in 2012…a daunting task considering all of the bottles from our cellar that have been opened, the many special wines that we’ve been gifted (or were served in friends’ homes), a Society of Wine Educators annual conference and several meetings of the American Wine Society, as well as our more than three months of travel to wine regions outside of the U.S.  Here is a best-of-the-best, my Top 10 List, listed in no particular order (but like wines have been clumped together).  Prices vary from $20 to >$1000…all prices are per bottle cost.

·   Best Australian:  Peter Lehman 2009  VSV 1885 Shiraz.  This one was so compelling (and not available in the U.S.) that four of us on the Wine-Knows trip had several cases sent back home.  $60 plus shipping.

·   Best New Zealand:  Te Whau Vineyard The Point.  During our reconnaissance trip in April for the March 2014 tour, the earth moved so much when we drank this Bordeaux blend that my husband and I ordered a case (it’s not available in the US).  $80…including shipping

·   Best Champagne:   Piper Heidsieck Millesime 1999:   I’ve had some off-the- charts vintage champagnes but this one is très spécial.   Thank you Maureen & Howard for this exquisite gift.  $300-350

·   Best American Bubbly :  DMZ 2005. Made by Mumm’s in Napa, this super-star is aged for at least 6 years. DMZ is one of the finest American sparklers I’ve had and worth every penny.  Thank you Lynne & John for serving this superb aperitif of which I knew nothing about.  $55

• Best Red Bordeaux:   This is somewhat like choosing your favorite child.  The tasting was a comparative one with Chateau Haut Brion paired with Mission Haut Brion.  The location was Chateau Mission Haut Brion. The Wine-Knows group split right down the middle on preference, but I personally preferred Haut Brion. $1000+

• Best 2^nd label Bordeaux:   Hands down this goes to a Chateau Latour’s 'Les Forts de Latour' 2001.   Thank you, Conni, for buying this on the Wine-Knows trip to Chateau Latour in 2008…and saving it for your recent birthday dinner!  $230

• Best White Bordeaux:  Those of you who don’t know white Bordeaux, should rush out and buy a case of Chateau Lagrange’s Le Fiefs de Lagrange 2010.  I typically prefer reds, but this one will knock your socks off., especially considering its price.  $20

• Best Barolo:   Paulo Scavino Barolo Rocche Dell’ Annunziata Riserva 2007.  I’ve been a huge fan of this producer for years, however, in the recent Wine-Knows truffle tour to Piedmont this one was ethereal.  $95

·   Best Bargain Barbaresco  Produttori del Barbaresco 2002.  This was not a great vintage in Piedmont, however, this producer managed to pull off a real coup.  Known for making a consistently well-crafted Barbaresco, the winery’s 2002 was of shocking quality considering its price.  $40