Category : A Collection of Games for DOS and Windows
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WINE CLASSIFICATION
-------------------

There are three classifications of wine from a quality point of view.
Ordinaire covers 80% of the world's production of wine. These mass produced
wines are blended and given a generic name such as Burgundy, Rhine, or
Chablis. Good wine has a distinctive flavor following the true taste of the
grape variety. For example a Zinfandel has an entirely different flavor
from Merlot. Fine wines are usually better than good (but are not
necessarily great). Almost all of the fine California wines are varietals.
(named after the the grape variety from which they are made).

WINE TASTING
------------

Tasting of wine has developed more formality and greater consideration of
different issues than simple tasting of other things (like beer). The first
thing about wine that is noticed is the "sight" or "gown" - the wine's
color. White wines, red, and Rose' each have a number of different shades.
Red wines when new are a deep purple and turn to a brownish red when aged a
long time. Rose's range from a slight orange to nearly red. Whites can be
nearly clear, to very pale green, to a deep gold color.

When the wine in the glass is twirled around the glass and then allowed to
stabilize, a thin film of wine on the glass forms into droplets which
slowly descend the curved walls leaving trails that wine tasters call
"legs" of the wine. Legs are sign of richness and the maturity of the wine,
and fatness can be judged by whether the legs are numerous and dense or
sparse. (the more dense the legs the better the wine) However not all wines
can be judged this way.

The "aroma" of a wine is derived from the grape from which it is made. A
Cabernet Sauvignon should have the aroma of Cabernet Sauvignon. There are
other odors from aging or processing. This is called the bouquet. A wine's
perfume collects at the top of a glass, thus filling a glass to half full
allows enjoyment of the wine's fragrance. Inhaling deeeply of the wine
reveals the wine's bouquet. Serving a wine cold inhibits the bouquet and
aroma but warming and oxidation incrase it. Sometimes no aroma or bouquet
cannot be detected and this is called a "little" wine. Also a wine may have
little odor but still be very good. There are other possible odors such as
a strong sulphur smell or corkiness. Overuse of sulphur dioxide by the
winery causes the sulphur smell. Corkiness comes from interaction of the
wine and cork over time and this can be a defect or a feature. Corkiness is
a moldiness that is apparent in the taste and aroma of the wine.

After all this the wine can be tasted - but slowly. Start with sipping and
get the full flavor, dryness, and acidity. The flavor of the wine can often
change flavor as the bottle is consumed - due to oxidation. Wine is a
complex compound and has a "compound" flavor as well. There are several
tricks the experts use to bring out the full flavor such as "gargling" the
wine or holding a small amount at the front of the tongue and inhaling. The
most important thing is to be slow and attentive.

A wine's body is how it feels to the taster. A wine causes a slight burning
but never feels hot. The alcohol, fullnes, texture and weight of the wine
in the mouth make up its' body. The legs of the wine gives an indication of
te "body" of the wine.

The aftertaste of the wine leaves one with different fragrances filling the
mouth and nose. There are more qualities to be discovered at this stage. A
little wine may also have little aftertaste.

A sweet wine is the first type of wine we tend to go for and as the
participation increases a greater experience in depth and richness are
searched for. The dry white wines and then the dry and bitter reds are the
usual chronological progression. Experience is the best teacher and reading
about it is a "dry" experience.


WINE LABELS
-----------

Wines range from "box" wines which can be very acceptable (ordinaires) to
the fine aged vaietals. California and the federal law control how a wine
may be labeled. California law separates the meaning of "produced", "made",
and "estate bottled". "Produced" signifies that 75 percent of the wine in
bottle was crushed, fermented, and aged by the winery. "Made" means the
winery produced 10 - 75 percent of the wine in the bottle. "Estate bottled"
means that 100 percent of the wine was grown and produced at the winery.
"Perfected", "Cellared", and "Prepared and Bottled By" tell us that the
bottler did some finishing on the wine.

Table wines contain 10 - 14 percent alcohol according to California law.
Dessert wines can contain up to 21 percent plus/minus 1 percent alcohol.

Generic wines can be made from any type of grape. Most premium wines in the
U.S. are named after the grape from which they are made (varietals).
Cabernet Sauvignon is a leading example. California wine can be labeled as
a varietal when at least 51 percent of the wine is derived from the grape
for which it is named. A vintage dated varietal must contain 75 percent of
the named variety.


AGING, STORING, AND SERVING
---------------------------

Some wines require significant aging and some require very little. White
wines usually are aged well enough after a year with some preferring up to
three or four years. Roses need as little as 6 months of aging. Red wines
may need more aging in the bottle with Cabernet Sauvignon needing five
years while still improving after that. Red Pinot will be past its best
after 10 years. If a bottle is not vintage dated, a year is sometimes is
imprinted into the glass on the bottom of the bottle. Adding 1-2 years to
this year can give the wine's age (time aged in wood).

When wine is served at home or at a restaurant it should allowed to
breathe. The time between uncorking and drinking should be half an hour to
allow it to develop its full bouquet. This does not apply to champagne of
course. As the wine is first served there are two things to watch for -
corkiness (a strong musty smell) or sulphur. Sending wine back at a
restaurant is your prerogative and should be exercised if an unacceptable
wine is received.

Wines can be stored in a dark, dry, and constant cool temperature. A
basement or closet is sufficient. An eighteen inch deep storage cabinet can
be constructed fairly simply. Wines should be stored on their side so that
the cork does not dry out.

The best type of glass for wine is a clear glass which can hold a cup of
liquid. The glass shold be large enough to allow the nose inside the rim
when drinking the wine. An inexpensive nonfragile glass is the best choice
for most of us. Special glassware for champagne is not necessary. (but can
add interest).

White wines and Rose's are better chilled and reds slightly below room
temperature. Very cold wine loses its aroma. Flavor can also be inhibited
if very cold.


FOOD AND WINE
-------------

For the most part in the food with wine field your personal preferences and
experience are the best guide. There are some guidelines that can be
followed if one is unsure. Vinegar will chemically alter wine and turn it
to vinegar (this includes pickles). Citrus (acidic) fruits destroy the wine
flavor. Some kinds of fish can give red wines a metallic taste (tin can
flavor). Fish is generally best with white wine.

With beef and lamb many people prefer red wines such as Cabernet Sauvignon
or a French Burgundy. For turkey, chicken and other domestic poultry either
red or white wine will go. Pork is preferred with a white. Ham is well
highlighted by clarets and burgundies. For Italian food a good red wine
such as Merlot or the red Italian wines are excellent.

Before a meal it is sometimes customary to drink an aperitif or appetizer
wine - sherry, dry white, or champagne (or sparkling wines). The best
champagne is made by the "la Methode Champenoise" while other sparkling
wines are produced under pressure in bulk tanks.


WHITE WINES
-----------

Pinot Chardonnay is a premier grape being one of the main ingredients in
French champagne and Pouilly fousse. It is full bodied and smooth. It is a
fairly expensive white wine.

Pinot Blanc is a white burgundy grape considered somewhat inferior to Pinot
Chardonnay.

Sauvignon Blanc is a sweet wine sometimes intensely sweet. The best wines
from theis grape are dry but yet retain Sauvignon Blanc's sweetness.
Pouilly Fume' is a superior wine made from the Sauvignon Blanc.

The Semillon is the chief ingredient of Sauternes. This grape can make both
sweet and dry wines depending on the area grown. Dry Semillon improves with
a few year's aging.

The Johannisberg Riesling is derived from Germany. It produces a fresh and
fruity flavor which is easy to get used to. The special picking (Auslese in
Germany) and late picking (Spatlese in Germay) produce a smooth, sweet
dessert wine.

The Sylvaner Riesling, also from Germay, prduces a pale, light, and smooth
wine. It does not often produce a fine wine.

The Gewurztraminer (Gewurz means spicy in German) is a somewhat spicy but
soft wine with a delicate flowery aroma. This wine is best consumed within
a year of bottling.

The Grey Riesling can produce a "little" wine but can still be good. This
wine is light on acidtity and simple. Sometimes it is described as dry and
refreshing.

The Emerald Riesling, produced only in California, makes another "little"
wine but again can be good. The wine is medium dry and pleasing but falls
short of fine.

The Chenin Blanc can be a fine wine with a soft and sweet flavor. A fine
Chenin Blanc will be strongly aromatic with some sweetness.

French Colombard is a main ingredient in Chablis and low cost champagnes.
It has a fruity and crisp flavor with a pleasant aroma when made as a
varietal.

Green Hungarian, which is grown only in California is a nice "little" wine
on the dry side with some sweetness. It is often blended in Rhine Wine or
Chablis.


ROSE'
-----

Rose' is made from a number of different grape types. The method used as
compared to a red is to use less grape skins, thus the lighter color. A
Rose' is something that is not usually considered a fine wine and going for
low cost will not ususally hurt the quality. The Grenache grape usually is
the main ingredient in Rose' and makes what is considered good. Gamay and
Zinfandel can also be used in Rose' and are considered to be even better.


RED WINES
---------

Cabernet Sauvignon is considerd to be one of the top red wines. It has a
dark ruby color which lightens up with age. When young, this wine is
permeated with tannin and is quite astringent. Therefore Cabernet Sauvignon
should have some years behind it before it is consumed. This wine can
improve even after fifteen years if stored properly. Cabernet Sauvignon
goes well with beef and especially lamb. It is a strong, rich wine with
balance and delicacy. Cabernet Sauvignon is the principal ingredient of
Bordeaux, Haut. Brion, and other major French wines.

The Merlot is a black grape which makes a soft and very agreeabe red wine.
It is very good with game and Italian foods.

Ruby Cabernet which is derived from Cabernet Sauvignon makes a very mild
wine which some describe as "weak".

The Pinot Noir makes a fairly light wine with a powerful flavor. The
California variety of this grape doesn't usually make wines that match the
Cabernet Sauvignon. Pinot Noir should be aged 2 - 3 years and stops
improving after 5 years.

The Gamay Beaujolais and Beaujolais produce "little" wines that are light
bodied and light colored with a pleasant, fruity flavor. It is often used
in Rose's. This wine is best at lunches and not highly reccomnded for
dinner. This wine should be served cooler than other red wines.

The Petite Sirah can produce an outstanding varietal wine. The best of this
wine are smooth and soft with a lot of body. Petite Sirah is best with
steaks, roasts, and other hearty meals.

Zinfandel is a prolific grape producer used in many different types of
wine. It does improve some with age but does not have the same
characteristic in this department as Cabernet Sauvignon. In its finest form
Zinfandel is preferred by some over Cabernet Sauvignon. It produces a full
bodied, zesty, and fruity wine.

The Carignane is the most widely planted red used in ordinaires. It makes a
soft wine.

The Barbera is an Italian grape producing a purple, rugged, full bodied
wine with a biting flavor. The Barbera ages well and goes very well with
Italian food.

The Grignolina is also an Italian grape. The Grignolina produces a strong,
medium colored wine.