Chardonnay
Today Chardonnay has virtually become synonymous with “white table wine”. While other white wine varietals such as Sauvignon Blanc, Pinot Gris and Semillon have gained in status over the years, Chardonnay is still the most popular. It is now grown in most of the wine producing countries.
Chardonnay is popular with grape growers and wine makers because it produces premium fruit in a variety of climates, the yields are generous and levels of ripeness are reliably high. It has broad consumer appeal because of its complex aromas, distinctive flavours and its ability to be enjoyed alone or with a wide variety of foods.
Growing conditions, geography and winemaking techniques all determine the character of the grape and the flavour of the wine. Various descriptors include green apple, pear, lemon, fig, pineapple, melon and honey. Some chardonnays are aged in oak and this adds hints of vanilla and butterscotch to the finished product.
Semillon
The amount of Semillon produced worldwide is relatively small.
Growing conditions, geography and winemaking techniques all determine the character of the grape and the flavour of the wine. The Hunter Valley produces its own unique style of Semillon that is light and crisp.
The wine is pale to vibrant green in colour.
Descriptors include honeydew melon, citrus, lemongrass and passionfruit.
Semillon goes especially well with seafood.
Shiraz
For centuries, France has been producing excellent quality Shiraz that is known for its deep colour, distinctive aromas, firm tannins and robust flavour.
Shiraz is relatively productive and disease resistant. It prefers a warm climate and tends to ripen fairly late in the season. The varietal characteristics can vary greatly, but it is most commonly described as having deep colour, spicy aromas, intense berry and plum flavours, smooth tannins and incredible depth. It matches well with rustic, country fare as well as the more refined and elegant dishes.
Wine Tasting
See: Hold a glass of wine to a white background in a well lit room.
Wines should be clear rather than hazy and should exhibit intense colour. White wines such as Chardonnay, Sauvignon Blanc or Semillon may appear light green, clear, straw yellow or gold. Red wines such as Cabernet Sauvignon, Merlot or Shiraz may be purple, ruby, brick red or brownish red. As red wine ages it takes on a brick-brown hue.
Smell: Swirl the wine in a glass, bring to the nose and inhale deeply.
Our sense of smell is more important than our sense of taste when experiencing wine.
Smells evoke emotions, memories and moods. Everyone has a different set of associations and these make wine tasting fun.
Taste: Sip wine and hold it in the mouth and then swallow.
Different parts of the tongue register different tastes. Balanced wines represent the harmony among aroma, acid, tannin, fruit and sweetness. Acidity should be pleasant but not overwhelming tartness. A clean, crisp yet lingering balanced finish is the mark of a good quality wine.
Aging wine While most whites are intended for drinking within two to five years after the vintage date, many red wines perform well and improve with age. If properly stored, most Shiraz from the Hunter Valley will continue to improve for up to ten years after the vintage date. This is because of the tannins that are present in red wine. Tannins are the group of compounds that are found in the seeds and the skins of grapes that slow oxidation. Red wine is fermented with the grape skins intact. Winemakers manipulate the skins throughout fermentation. When red wine is young, its tannins are new and bitter. Overtime the tannins join with each other and wine becomes softer and more pleasant. This process begins during fermentation and continues after the wine is bottled. While aging, it is important to store the bottles at uniform temperature around 12 to 15 Celsius.
Decanting wine
Older red wines benefit from decanting, which eliminates sediment.
Some older wines are too delicate to retain their essence for long when exposed to oxygen during decanting and should be decanted at the last minute. To do so, pour the wine slowly into a decanter until nearly all the liquid is transferred and sediment remains in the neck. At Montvalley, we decant the good wines four times.
Decanting is also good for young red wines as oxygen softens tannins and pushes the fruit forward to intensify the bouquet. Allow to sit for 30 minutes.
When you are decanting wines, arrange the bottle next to the decanter so that guests may see what they are drinking.
Serving wine
Serve wine at the right temperature. Temperature affects the taste of wine more than anything else. Red wine should be slightly cooler than room temperature but never warm. White wine tastes best chilled, but not so cold that the flavours are masked. To keep white wine chilled, fill a bucket with ice and rest the bottle on top.
Pour the wine but make sure that you leave a few centimetres below the rim of the glass. This allows the wine to be swirled, releasing its flavours.
Glassware Certain characteristics of fine glassware may enhance wine tasting. A thin rim transports wine to the mouth smoothly, allowing for full appreciation of the wine’s texture. Riedel glassware is designed to release the fullest aroma of each varietal based on the shape of the bowl and the width of the rim. These features deliver wine to a targeted area on the palate, revealing the characteristics of each variety.
Storing wine
Optimum conditions for storing wine include stable temperatures around 12 to 15 degrees Celsius, humidity of approximately 80% and darkness.
Temperature fluctuations cause wine to expand and contract which causes the cork to push out and pull in and eventually it may loosen and expose wine to oxygen.
Humidity levels over 80% encourage mould while extremely dry conditions may cause high levels of evaporation and exposure to oxygen, spoiling the wine.
Wine stored in darkness is more likely to retain its clarity. Light reacts to proteins in wine to form a haze. Wine storage systems offer ideal insulation as well as adjustable temperature and humidity conditions.
