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Question: Is there difference between Chianti and Chianti Classico?

Answer: Yes indeed. Confusing similar names but they are 2 distinct and separate DOCGs with 2 different sets of production regulations, production zones and consortiums for the protection of the wine. Chianti is from a much broader far reaching planting area in Italy while Chianti Classico is focused on a very specific zone of 70,000 acres between Florence & Siena. Chianti has lower minimum alcohol levels of 10.5 (annata) & 11.5 (riserva) of 70-100% Sangiovese and up to 30% authorized red grape varieties but still allowed to use up to 10% white grapes. Chianti Classico has minimum alcohol of 12 (annata), 12.5 (riserva), and 13 (gran selezione) using 80-100% Sangiovese with up to 20% authorized red grape varieties but white grapes no longer permitted. Only Chianti Classico is entitled to be identified with that historic Black Rooster symbol on the bottle.

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Question: How are the wild fires ravaging the California vineyards affecting the grapes and the vines?

Answer: Shouldn’t be a problem for those grapes that already were picked and being processed in the winery. However those later ripening varieties including cabernet sauvignon could be affected by a resulting smoke taint in the grapes which is likely to appear later on in the wine. Just a little bit of it could add complexity but a lot would overwhelm the fruit purity. More problematic is the damage to the vines. They tend to be strong and hearty but flames could burn those that were very dry after the long hot summer weather. All vineyards will require careful monitoring and the final assessment on whether or not any specific vine survived probably won’t be known till bud break in the Spring 2018.

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Question: I often don’t finish a bottle of sparkling wine (sometimes Champagne) I open and wondering about the best method you use to retain those bubbles?

Answer: I find that using one of those hinged stoppers with a rubber insert works best for me. Be sure to keep that bottle really cold in a refrigerator which really helps to keep the most carbon dioxide in the wine rather than escaping. In fact cold temperature is probably the main key factor for retaining the bubbles. Others still suggest using a silver spoon (or some a stainless one) inserted into the neck of the bottle with the handle down that works for them. I have tried this method with poor results but it may be a myth because there seems to be no scientific explanation or support for this procedure. Keep those leftover bubbles very cold!

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Question: What are the best vintages for Port?

Answer: Your question is not really clear but assume you are asking me which Vintage Port years are the best. Generally the year is less important for the many other port styles out there from Late Bottled Vintage to Single Quinta to old vintage Tawny. Our IWFS 2017 annual Vintage Card & Chart lists years 2015 back to 1995 but only gives a top 7 rating to three Vintage Ports: 2011, 2007, and 2000. Good choices though some would add 2003 and the 1997 is now approachable at 20 years.

Going back further here are some of my personal favourites: Classic 1994 with both 1991 & 1990 worthy, 1985, 1977 & 1970, 1963 (collected and enjoyed a lot of these but 1966 often seem to be aging better), 1955 underrated, the pair of preferred 1948 & 1947, 1945, 1931 especially famous Quinta do Noval Nacional (though last time tasted it with the Regular that outshone it), and historic old years of 1927, 1912, and 1908!

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Question: Does putting your fingers around the bowl of a wine glass actually help warm the contents?

Answer: Long time Montreal IWFS member Ted Pearson raised this interesting question and experimented for an answer. He took two identical glasses and poured an identical amount of cold wine into each. The temperature in each glass on a food thermometer showed 46.9 F. Ted grasped one glass by the bowl that still had the thermometer in it with his thumb and the tips of three fingers and counted to 1 minute and 42 seconds. The temperature in that glass had gone up to 47.5 F and he immediately moved the thermometer to the other glass and the temperature was the same at 47.5 F. Ted did not expect that result and concludes that the wine in the glass was affected only by the ambient temperature and not by holding it with his fingers. He believes the thickness of the wine glass and the temperature of each person’s fingers may have some impact on a different result but we know glass is a poor conductor of heat. Interesting result as I use this technique to warm the contents of my wine glass. Note the normal human body temperature is usually around an average of 98.6 F (or 37 C) but that is taken as an oral temperature through the mouth and not by the fingers which would be lower (though some people including myself have much warmer hands than others). The ambient room temperature could be an influence as well with a warmer room likely leading to this result in the short term while in a cooler room the cupped glass might result in a higher temperature. As well a longer test period may help raise the temperature of the held glass. What are your experiences?

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