Wood on Wine

Random thoughts on wine
© by Linwood Slayton
Folks have asked me why I write this column since "you're no expert on wine" or I am asked "how did you get to be a wine 'expert' all of a sudden?" or I hear: "you know you are copying what you write". They're right on all accounts - partially. I am not a wine expert, but, I like wine and I am learning more about wine and this column is intended to help me to share what I learn and induces me to read and seek out new information. I don't copy what I write. I do summarize, highlight, and glean from various sources - especially when I write about technical stuff.I love wine and I find it to be a fascinating topic to delve into.

Let me share a few random and isolated thoughts and comments this week.

Merlot is a wine that has reached an astounding level of popularity in a few short years. As was the case several years back with respect to Charadonnay, the price of Merlot has become too high in light of the quality received. The high demand for Merlot (now that it is fashionable) has resulted in a glut and lower quality wines at inflated prices. Check out the markup for a bottle of your favorite Merlot the next time you go to a "good" restaurant. Compare that with the markup on a bottle of Zinfandel.

I prefer to buy my wine from a specialty wine store where the people who work there also know and love wine. Large liquor stores and supermarkets don't offer advice and the information that may be available is "hype" put there by the distributors. It is important to feel that you are getting straight and correct answers to your questions when shopping for wine. Yes, I may pay a dollar or two more for some selections (smaller stores can't buy enough volume to discount their prices), but I think I save in the long rum because I am less likely to select and buy wines that I don't like or are just bad bottles.

Believe it or not, the type of glass you drink your wine from does make a difference. Basically, you need two types of wine glasses- one for reds and one for whites. There is no real need for a different glass for Chardonnays and Sauvignon Blancs and Zinfandels and Cabernets.

The eternal quest to match the right wine with a particular food item will always continue. If you are ordering for a group of people at a restaurant, try to find a wine that is somewhere in the middle of the range of choices. If half of the group is eating beef and the other half is eating fish, ask the sommelier to suggest wines that would go better with these range of food choices and then make your best judgment. If your group is large enough, buy two wines -one for eachj food group. It gets a little tricky when people are eating very spicy foods or highly seasoned Asian cuisine. Often it is the sauce in which the food is prepared that will determine your selection. There are no hard and fast rules. When in doubt, try a basic bottle of Champagne or sparkling wine.

I hate it when someone tells me that a particular wine that I like or choose does not taste good or is cheap or will not go well with the steak or fish that I am eating. Opinions on wine and selections are only valuable when you are asked for yours. Wine is for all of us and we all have our opinions as to what"good" wine is --for ourselves.

Here are a few selections for you this week - try them out:

1999 Saintsbury Pinot Noir Carneros - very fruity but balanced, not sweet at all; develops well in the glass - smooths out as it breathes; $20 - worth the price.

Edna Valley Chardonnay is a good mid-range wine that you can rely upon from the Chalone group - not superb but good; has a taste of apple and vanilla flavors; ($17)

Acacia Carneros Chardonnay 1999 - also from the Chalone group - $20;

Have a good week and be adventurous when you are buying your wine - wine is an adventure, not an exercise, that you should repeat ever time you drink - go for the gusto!

March 5, 2001