Not so long ago, wine was for snobs. Formerly a drink reserved for rich WASP-y types nestled in their mansions, the nectar of the gods has finally made its way down to the dinner table of Mr. and Mrs. Average American.
Need proof? How about the box-office smash hit Sideways?
With revenues recently topping $70 million, Sideways has grossed more than Finding Neverland, In Good Company and everyone's favorite, Man of the House.
The story of Miles, a divorced grade-school teacher struggling to get published, and Jack, a philandering washed-up actor turned voice-over artist, Sideways shows how the other half drinks.
Still not convinced? Perhaps on a recent jaunt down Commonwealth Ave you may have noticed advertisements on the bus stop walls for Yellow Tail or Alice White, both of which usually sell for fewer than $10 - right on the BU campus. The Student Village RHA sponsored two wine-tasting sessions last semester and has plans for another one soon. There's even a Facebook group devoted to wine-tasting sessions and other epicurean delights.
Wine is everywhere. But where do you start? American, French, Italian, Spanish? Late harvest, steel or oak fermented? Chardonnay, Shiraz, Pinot Noir or even the dreaded Merlot? Incidentally, most people who hate Merlot actually hate American Merlot, which tends to be overripe, sugary and boring.
French Merlot, especially those from the St. Emillion region, is usually extraordinary.
For Cali Webster, a junior in the School of Management, and a recent graduate of the wine-tasting classes offered at BU, Cabernet and Rioja are becoming her wines of choice.
"I used to drink a lot of Pinot Noir, but recently I've switched to Cabernet and Rioja." Webster said. "They're much fuller, with great body and tannins."
She recommends the Marques de Caceres 2001 ($12 at Marty's Liquors in Allston), a great choice if you want something with good balance and medium fruit.
If you are unfamiliar with wine or if you don't have the time (or strength of stomach) to take a course and taste glass after glass, your best bet is to get to know people at your local wine shop.
Nick Martinelle, wine consultant - or the "Wine Guy," as he likes to put it - at Marty's, suggests striking up a conversation with someone in the know.
"Like anything else in life, when you don't know, ask someone who does," he said.
But with so many variables related to wine, it may be hard to know where to start. So let's go over the basics:
There are two types of wine- as so once elegantly crooned by Billy Joel: red and white. The most popular reds are Cabernet Sauvignon, Merlot, Pinot Noir, Syrah (Shiraz in Australia) and Zinfandel. For whites there's the ubiquitous Chardonnay, Pinot Grigio and Sauvignon Blanc. While varietals such as Riesling and Gewurztraminer aren't as well known, they're still quality choices.
There are other choices too numerous to mention, but this list should get you going in the right direction. Though White Zinfandel is popular, you won't learn anything from it about flavors or aromas, so put the Beringer back on the shelf.
When you open your bottle, make sure to cut the foil below the top nub of the bottle, as this prevents pieces of the foil from falling into your glass. This is, of course, unless you like the taste of metal foil. Make sure while tasting the wine that you regularly swirl it to oxygenate it and develop the flavors.
Appearance
After you pour the wine you will first examine the appearance by lifting the glass and tilting it 45 degrees. It's easiest to see the elements if you hold the glass with a light behind it. Generally speaking, the rule is: The darker the color, the richer the flavor.
However, the wine should be bright and clean instead of cloudy. A dull, hazy appearance is an early warning sign of poor wine-making, improper storage or a wine that is too aged.
Smell
While sweet, sour, bitter and salty are the only four tastes our tongues can recognize, our sense of smell enables us to identify hundreds of characteristics. Stick your nose deep into the wine and take a gentle sniff - and then a big whiff. What did you smell? Just blurt it out. Do you smell grass, asparagus, roses, strawberry, apple or something else? It's up to you to decide.
Taste
Take a small sip of the wine and swirl it around your mouth, swallow and then open your mouth to let in some air. You'll notice doing this will produce different flavors. The ideal wine should strike a balance of flavor components but should remain true to the grape type and the growing region it represents. You'll recognize flavors similar to things you've eaten in the past, such as chocolate, melon or peach.
Now, repeat the process about a hundred or so more times (just kidding). Really, you should taste as much as you want. It's about getting comfortable.
Places such as Marty's, every Saturday from 3-5 p.m., offer opportunities to get comfortable with free guided wine-tasting sessions and opportunities to talk with wine experts. The Food & Wine section of The Improper Bostonian regularly posts information about upcoming wine events. Best Cellars in Brookline opens a new wine every day for customers to come in and try.
Will wine replace beer at your next beirut tournament? Probably not. But this is college. Experiment. m
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