My New Years Wine Resolution

It’s no wonder that New Year’s resolutions are so hard to keep, since they are mostly all about deprivation. Resolving to forego carbs, quitting smoking, watching less TV, deleting your Tinder app (yeah, right), might be beneficial to your physical and mental health, but let’s face it – it’s hard to give up things that bring us pleasure (good or naughty). And then there is wine, which as a Mavens & Aficionados member, one should never resolve to give up. In fact, it’s important to do just the opposite – indulge! So, here is a suggestion for your foolproof, easy-to- maintain wine resolution.

Resolve to no longer be afraid of sweet wines. Most of us cut our wine baby teeth on cloyingly sweet cheap plonk (my hand raises in the air), so it’s no surprise that it’s hard to rid that nauseating feeling from your thoughts. But there are great sweet wines out there that are pleasurable, food-friendly, and mind-blowing. The key is finding wines that balance the sweetness with refreshing, palate cleansing acidity. Tell your favorite sommelier you would like to try these: German Riesling Kabinett or Spätlese; Vouvray Demi-Sec; Champagne Demi-Sec; Lambrusco (seriously, there are some high quality versions); Monbazillac; Sauternes...the list goes on and on, so there will be no shortage of great wines to keep you on your path to appreciating sweetness.

Zachary Amato
To Decant or Not to Decant

Unsure of why and when to decant wines? Lots of people are, so here are a few general facts about transferring wine from bottle to decanter. 

First, there are two principal reasons for decanting wines: to separate a wine from any sediment that might have accumulated in the bottle during the natural maturation process and/or to introduce oxygen to the wine (not necessarily always a good thing, as I’ll mention later) in order to encourage the wine to “open up” or express a broader range of aromas and flavors. 

When should you decant wines? This depends on the individual wine. I find that a youthful wine (red or white) can benefit from a quick slosh into a decanter just before service. More than likely, the wine will continue to develop in the glass. The timing for decanting mature wines like Bordeaux and Tuscan reds, for example, can be a little tricky, however. Some wines might take hours to show their full spectrum of flavors while others might rapidly and shockingly oxidize before your very eyes. This is an example of oxygen as the mortal enemy of wine. As a general rule, I prefer to pour my young wines straight from the bottle and let them evolve in the glass. I also prefer to decant mature wines and serve them immediately in hopes of avoiding that deflating experience of watching a beautiful red wine turn brown in the glass.

Experiment for yourself to find out what decanting methods work best for you. 

Zachary Amato
It's Time to Chill Out

As a floor sommelier with years of restaurant service under my belt, I’ve often found it curious that most guests prefer their white wines served ice cold and their red wines served at room temperature or even warmer. But what is considered the proper service temperature for various styles of wine? I’m always respectful of individual preferences, but personally, I like to advise guests and clients to drink their white wines and red wines on the cool side. Why? Because by quaffing overly chilled white wines or tepid reds you’re missing out on the broad spectrum of subtle flavors that quality wines can offer. Cooler temperatures tend to underscore and delineate the various nuances of wine – acidity is brightened; alcohol is tempered; flavors and aromas are more vivid. Whereas warmer temperatures can muddle all the elements resulting in a one-note, blurry, flat wine.

Here are some general service temperature guidelines. Serve sparkling wines in the
42°-52° range (I like mine right at 50°). Light-bodied, aromatic whites like Riesling, Albariño and Muscadet show best at 44°-54°. Rich, full-bodied wines that have been oak-aged can be served slightly cool, too. Say 50°-58°. Yes, really. As for reds, follow roughly the same rule, but add a couple of degrees. Light-bodied reds like Gamay and Pinot Noir show well at 54°-59°. Try medium weight reds like Tempranillo and Sangiovese at 55°-60°. Go slightly higher in temperature with big, bold Cabernet Sauvignon and Aussie Shiraz, for example, at 60°-64°. Experiment for yourself and see what temperature gradations work for you. But remember: teeth shattering, ice cold Chablis? Bad! Cupping a glass of Bordeaux in your toasty 98.6° hands? Don’t do it! 



Zachary Amato