Wedding toasts, food wine, Shiraz and more

 By: Michael Bray

Welcome back to another month of, “you ask and I’ll answer.” This format has proven to be very successful, judging by the level of email responses I have received. Thank you so much for your questions, comments and overall introductions via email. For those of you just tuning in, you can find me at, Michael@passionvines.com. I welcome you to email me with any wine-related questions, and I will use this monthly column to answer them. While I will not be able to answer them all here, I do promise to always provide an answer via email.

Q: Sam L. from Linwood asks, “What’s the difference between Shiraz and Syrah?”

A: Sam, great question. The short answer is location: Shiraz is from Australia and South Africa, and Syrah is from France — same grape, just grown in different regions. Pronounced see-RAH, this red wine grape has been growing in the Rhone region of France since Roman times. As you know, Syrah brings with it characteristics of tar, spice and pepper. In their youth, they can be very tannic and bold in color. As they age (and they can age beautifully because of their tannic structure) they will develop flavors of plum, sweet black fruits, berries and currants. My suggestion would be to explore the different regions of Northern Rhone, Australia and even South Africa. One caution: because Shiraz is the most widely planted grape in Australia, there can be a lot of bulk and lesser-quality wines on in the market. Best to consult before you buy, in order to give yourself a true taste of terroir, in order to determine which region you prefer.

Q: Donna B. from Northfield asks, “I hear people talk about ‘food wines’ — what makes a wine a great food wine?”

A: Donna, excellent question and a fun one to discuss. There are a few factors to consider when trying to determine if a particular wine is better served with food. 1) Tannin: found in the production of quality red wine, tannin is what leaves you with a mouth-puckering feeling. Tannin is a byproduct of the seeds, skins, stems and oak barrels during the production process. The pairing of food (especially fatty meats) will tone down and integrate with the tannin, leaving you with a better mouthfeel and finish. 2) Acid: found in both red and white wine. Acid is what keeps a wine fresh; without it, the resulting wine will be flabby and dull. Acid is best felt on the sides of your tongue and within the first 15-seconds after taking a sip — think Sauvignon Blanc from New Zealand and shrimp ceviche. Lastly, 3) Weight: I often like to think of weight in terms of milk. There is skim (light body), 1 percent (medium body) and 2 percent (full body). The greater the weight, the more likely it will be a “food wine” — think buttery Chardonnay, crème sauces and lobster. On a final note, it is important to know, regardless if it tastes better with or without food, do what tastes right.

Q: Laura J. from Somers Point asks, “My daughter is getting married, and I’m wondering what you would suggest to pour for the champagne toast?”

A: Laura, first off, congratulations! The traditional champagne toast is such a ceremonial and momentous part of the wedding day. With that said, it is also the most wasted, in terms of leftover product. From experience, roughly only 15 percent of guests will actually finish their glass of champagne. With that said, I recommend either a Spanish Cava (Dibon), an Italian Prosecco (Bele Casel), or a sparkling wine from New Mexico (Gruet). All three styles of sparkling wines deliver a big bang for a very moderate price point. However, if the goal is to serve “true champagne,” from Champagne, France — check out Paul Goerg Brut Reserve NV. It is delicious!

Lastly, we finish with me asking YOU a question. Email me the answer, and I’ll reply with a prize.

Q: What are the six “noble grapes” of the world?

You keep asking, and I’ll keep writing …

Drink Passionately,

Michael

Michael@passionvines.com