Wine Tip #10 – How Many Types Of Wine Are There?

In 2006, there were approximately 45,000  different types of wine being produced in the world. Recently that number was increased to 75,000. Wow! That’s a lot of wine to try in one persons drinking life, even for a wino like me. If you’re new to wine you might be wondering how many types of wine there are. Basically, wine can be broken down into four categories: table wine, sparkling wine, fortified wine and sweet wine. Let’s quickly go through each one so you have an idea of their differences.

Table Wine -For the sake of simplicity, essentially all wines are considered table wines which include white, red and rosé wines. However, there are some exceptions to this rule, for example, in many European countries a table wine is considered to be of a lesser status then their quality wines. Take Italy for instance, a wine is considered a table wine when the vintner doesn’t produce their wine according to local regulations. These winemakers purposefully forgo the denominations of DOCG and DOC because they believe those regulations restrict their ability to make top notch wines. Which means, just because a wine in Italy displays those denominations on their labels and is considered higher quality wine because they follow the local regulations doesn’t guarantee the wine is of high quality. Many Italian wines that are considered table wines are some of the highest quality wines Italy produces. Tuscany is a great example of this.

So when you see the word “table wine” on a wine label don’t confuse it with cheap or read to much into it. Depending on where the wine comes from it could mean a few different things. Knowing what you know now you won’t judge the wine by it’s label and if it sounds good for heaven sake give it a try!

Sparkling Wine – Is exactly what it sounds like, wine that contains bubbles. Actually it is the carbon dioxide that makes the wine fizzy. The carbon dioxide is either infused or happens through natural fermentation. Most of us are familiar with white and rosé sparkling wines but make no mistake there are several yummy red sparkling wines available.  A sparkling wine can’t boast the name Champagne unless it was made in Champagne, France. Sparkling wine can be really dry or really sweet. Sparkling wine comes from a variety of different countries like Cava from Spain or Mousseux or Crémant refer to sparkling wine that was produced outside of Champagne, France.

Fortified Wine – also known as liqueur wine is wine that has a distilled beverage added to it, such as brandy. Fortified wines can be dry or sweet and are generally served in small amounts as digestifs.  Port, Vermouth and Sherry are all fortified wines you might love or have tried.

Sweet Wine or Dessert Wines - Ice wine is one of my favorite dessert wines. There are many techniques used to produce sweet wines. Generally they are served as an digestif.

So, while there are over 75,000 different wines being made across the world they can be broken down into four different types of wines.  Now you know for yourself so you can hold a conversation with a wine snob if need be and worst case scenario, just nod your head and agree, drink more and find a diversion!

Rapid Ice Wine Cooler

This weekend I invested in a VacuVin Rapid Ice Wine Cooler since I prefer my wines chilled. My private collection consists largely of red wines and in my opinion red wines are served to warm. This is a great little bar tool every wino should have. It is easy and doesn’t take up any space. Simply place it in the freezer six hours before you plan on drinking. When you are ready to drink your wine, you remove the rapid ice wine cooler from the freezer and slide over your wine bottle. In about five minutes your wine will be chilled and it keeps it chilled.

Thanks to heating and air conditioning, modern house temperatures are 68 to 73 degrees… I know people who keep theirs higher. Historically, the average room temperature was 55 to 65 degrees and this is the ideal serving temperature. You can quickly see why modern homes aren’t conducive for your wine and would be wise to invest in a wine storage cooler.

Red wines should be served between 55 to 65 degrees. As Master Sommelier Alpana Singh says:

Serving reds closer to their proper cellar temperature heightens the fruit flavor while lessening the alcohol aroma, giving the wine a more vivid structure with focused acidity.  She recommends drinking warm, rather than chilled, vodka to see the difference.

Cheap wines and lighter wines should chilled too. The grape acidity reacts to the cold in a way that makes the wine crispy and snappy, “brightening the wines acidity and heightening its fruitiness, giving it a crunchy, rich texture that will make the simpler or less expensive red wines taste richer and fuller,” says Alpana Singh from Alpana Pours.

Heavier and more complex wines should be served warmer…but not at modern day room temperatures.

Wine Type——————————–Serving Temperature
Sparkling (red, white, rose)                                     40-45
White                                                                                 45-50
Rose & light-bodied red                                             50-55
Medium-bodied red                                                     55-60
Full-bodied red                                                             60-65

To get a more extensive idea of what temperature your favorite wine should be served at visit Nuvo Vino’s Wine Temperature Chart and Wine Temperature Tutorial.

It is a good idea to invest in a Wine Thermometer to get the full essence from your wines.

What happens if the wine temperature is too high?
The higher the temperature, the faster the volatile compounds evaporate from wine in a glass. When red wine is served above 68°F, the alcohol can begin to evaporate so quickly that it unbalances the wine. This same effect happens with whites at about 58°F.

The palate is increasingly sensitive to sweetness the higher the temperature. Most sweet wines have low acidity in relation to their sweetness. When served too warm they taste cloyingly sweet. Chilling sweet wines tempers the sweetness while showcasing the acidity for balance.

With sparkling wines, the higher the temperature, the faster carbon dioxide is released. This not only creates overly frothy wines after opening, but they become flat very quickly.

What happens if the wine temperature is too low?
Quite simply, wine served too cold causes an imprisonment of important aromas derived from the grape. Whites and reds served too cool can taste rather dead, withholding their prominence. In the case of reds, tannins will taste rough and bitter. Serving reds warmer will soften those rough tannins. -Nuvo Vino Temperature Tutorial

Wine Tip #9 – When Should I Drink My Wine?

This is a great question and can cause a great deal of confusion for the majority of pleasure seeking wine drinkers. I’m not going to get into storing or collecting wine in this post, that is a subject all on its own I’m not read to tackle.

When I first started drinking wine I believed, like many wine drinkers, that all wine got better with age. I would hold onto wine only to open it a year or two later to find it dull, flat, and gross. All wines aren’t created equal. Most wines are meant to drink right after bottling. In fact, less than 1% of wines are made to age for more than five years.

Most wines are made to be enjoyed while they are young, vibrant and fresh. Therefore, you should drink most wines after they hit the bottle to capture the wine’s best aromas and flavors.

You should drink most red wines within two to five years of the vintage/year. While most white wines within one to three years of the vintage/year. If there isn’t a year/vintage on the label, drink red wine within two years and white wine within one year of purchasing.

For the wines that you plan on drinking a year or two from now, make sure you store them on their side to keep the cork moist, fully plump and air tight (with the exception of sparkling wines and screwtop lids),  in a cool spot, preferably dark, away from harsh lights or artificial lighting, temperature fluctuations, heat, sunlight, any vibration, and chemical odors or strong smells. Invest in a nice wine storage cooler.

Refrain from storing unopened wine on your counter, especially in the sunlight. Recork and refrigerate.

Also, let wine sit and settle for 24 to 48 hours that has been shipped or that’s been in transit. Lastly, for wines you plan on holding on to longer than a few months, try not to purchase it if it has been sitting under artificial or well-lit shelves. Ask for a bottle that is still in the storage room, boxed up.

The best temperature for storing wine is 55% but a constant temperature between 53 and 60 is good too. Ideal humidity is 75%. Some people prefer it more or less.

A fun little tasting tip: if you have a wine from two separate vintages save them for your next tasting experiment and taste them at the same time. Also, experiment with temperature. First, taste the wine directly from the bottle before chilling, then put the remaining wine in the refrigerator or bring down using a VacuVin rapid ice wine cooler and try it again. You will be completely surprised at what you find.