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Wine labels - Peeling off the mystery

One of the most baffling subjects that confronts the budding wine enthusiast is the deciphering of the myriad of information contained on the bottle label, especially that contained on wine bottles from European countries. Once the basic rules are taken on board it becomes a lot simpler. Whereas most New World countries put details of the grape varieties on the front label, a lot of European regions do not, and as this is the most basic of information for taste purposes why is this the case?

European winemakers tend to put more emphasis on the place of origin. For instance, a Bordeaux red typically wont say 'Cabernet' or 'Merlot' on the front label, but instead have the name of the chateau where it was made, and usually the part of Bordeaux where it was made, for example Haut-Medoc. Similarly a Sancerre is totally Sauvignon Blanc, but an in depth analysis of the label will leave you none the wiser. For the French the important factor is that the wine comes from Sancerre in the Loire valley and for them it is inbred knowledge that white Sancerre is Sauvignon Blanc.

Moving south to Spain, red Rioja declares itself as Rioja on the label, not Tempranillo the grape variety used, whilst in Italy most Tuscan reds have no information on the Sangiovese grape that is most widely used in these wines. Given this mish-mash of information it is no wonder that many of us head for that bottle with the label announcing it is a Chardonnay Viognier from the Ironstone Vineyard of California.

It is clear then that the Europeans believe the most important factor influencing a wine's character is the soil, climate and culture of the area where the grape is grown and this is particularly important to single-vineyard wines who make the most of capturing the essence of a particular area of land. So whereas a French winemaker will see his wine as reflecting the character of a particular region, a New World winemaker mad about grape varieties will consider that soil is just the growing medium in which the fruit grows, and that the grape variety and hard work in the winery are what really counts. Today these two opposing approaches to wine labelling are moving closer together with New World producers emphasising their regionality and its characteristics, whilst European, even the parochial French winemakers possibly prompted by the wholesalers and the supermarkets are labelling their wines more clearly.

About the Author

James Pendleton is a lover of the better things in life. For more information on wine visit Wine Capital

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Wine making tips one and two.

You can try for years and home made wine will never taste as good as a real wine from a Mediterranean country, or more recently the wines of the Southern hemisphere. OK, occasionally there is an exception, but the abundance of chemicals used in making wine at home frequently taints it.

My grandfather who was otherwise a pretty sane chap and fountain of knowledge, having spent a lot of time in India, started making his own wine when he retired. My first taste of homemade wine was when I was about 7 when I was allowed a few sips of his "vintage" blackberry wine. Even at that tender age I could tell that it was immensely alcoholic but tasted awful. He belonged to a wine making "Circle" who used to give out wine making tips to other keen winemakers. Because all the members used the same chemicals they did not notice them at their 'tastings'. Anyone used to real wine would rather have a G&T or a Scotch.

I must admit that later in life I dabbled in winemaking myself. I should have known better, I know, but living in the English countryside with often more produce than I needed I decided to do something with the gluts of apples, pears and other fruits in the garden, as well as picking blackberries and elderberries from the local hedgerows.

I invested in a load of gear, bottles, books, corks, demi-johns and tried to make wine without chemicals, having remembered the times I had been forced to try various friends' unpalatable brews, "Oh you must try my carrot wine, it tastes just like Frascati". (It was more like battery acid and bore no resemblance to that fine wine).

So I read loads of books, most of which told me to use lots of chemicals without which one could not make wine, and gave it a go. A few gallons of apple vinegar (which was great for cooking), several gallons of funny tasting water and a year or two later I finally made a small batch of very drinkable elderberry wine using a port yeast. It was rather like a half-decent chianti. So having invested in all the equipment, spent many, many hours picking fruit, washing it, bottling-up, siphoning-off and all the other numerous tasks necessary in home-made wine making, I ended up with some very good vinegar (around 10 years worth) and 7 bottles of drinkable wine.

Nowadays I'm very happy to go to the local shop and get a decent bottle of the real thing. One of the main problems with homemade wine is its unknown strength. Yes I know there are various gadgets for measuring that sort of thing, but that is rather throwing good money after bad, and if it doesn't really taste very nice anyway why bother?

Sitting here with a glass of chilled Frascati and a smoked salmon sandwich I really wish I had taken the two most important wine making tips before I even started. It would have saved me a lot of aggravation.

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Short of Money for Chrismas Gifts, Great Food & Fine Wine this Year

It?s this time of the year that the shops start to put their decorations up, and you start getting thousands of mail-outs in the post (or thousands of emails from online shops).

It?s a great time of the year ? isn?t it? Or is it? Well - for some people it?s not so great. It?s the time of the year when you have to fork out a lot of money (for gift shopping, for food shopping or for decoration shopping) ? and if you don?t have the money ? you can really get yourself in trouble. Especially ? if you need to be paying the bills at the same time (and the bills always seem to come right when you don?t need them!).

You want to be able to give your kids, your friends, & your family the best Christmas possible. You want to be able to shop for awesome gifts that will make their mouths fall open. You want to be able to lay out the best service possible ? turkey, ham, roast meats, roast vegetables, trifle, pavlova, the works? And most importantly ? you want to give them a Christmas to remember.

But ? the power bill & the phone bill are also due this week - so? what do you do? Well of course you have to pay the power bill, so the decorations, food & gifts will just have to wait?

There are some ways to get around the problems though:

They always say you could get the kids involved ? get them to make their own crackers, & decorations. But - I'm not going to pretty this "saying" up - generally this method will cost you more. You will pay around $2 for a six pack of crackers down the road. If you do this separately - , you have to buy the snaps (the centre bits that go BANG) , the paper for making them, the trinkets to put inside them, the paper to fill the crackers out etc?? Sure - you can get the kids involved - just do it wisely - they can make cards out of paper (with felt-tip pens etc) - but fancy things are generally more expensive than at the shops - remember that.

You could get cheaper meats (chicken instead of turkey etc..), sides (potatoes instead of kumara), and deserts (bread & butter pudding instead of trifle) ? but is this something you want to do? If you normally have a ?traditional Christmas?, it is sure to be a let-down if you have lesser foods.

And? you could get smaller pressies ? there is nothing wrong with this ? you could buy a whole sack of $2 pressies (or even $10 pressies), and the kids would enjoy them (maybe not your teenagers ? but the young ones will never know the difference).

So ? what do you do? You just have to spend the money unfortunately. There are two ways to do this:

a) Get your friends & family to contribute some money and have a co-joint christmas experience (we personally do this & it works out great ? we have a ?family? Christmas where everyone contributes something).

b) Get a loan, or a cash advance. There are several companies that will do this - so you can do plenty of online shopping for gifts, food & decorations. Just do a google search for "apply for loan online" or "apply for cash advance", and you will see lots of companies willing to help you out. Of course, you should try to avoid this measure. It's just going to end up getting you in more debt. If you are just looking for something to tide you over (until you get the next pay cheque), by all means - go for the cash advance. But the loaning of money is dangerous, so be very careful!

So in closing, yes ? there are options for xmas! Just make sure you make it a good one, and most of all - enjoy it!

Shirlene owns www.grizzlynut.co.nz - an online shopping network in New Zealand, where you will find thousands of NZ online shops & global online shops for a complete online shopping experience.

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