ask a sommelier
Where do the names of grapes come from?
— Jill Fischer
Dear Jill,
The short answer is: it depends. Merlot was named after its colour( apparently reminiscent of a“ young blackbird”). Pinot Noir was derived from the French words for“ pine” and“ black,” alluding to its pine cone-shaped bunches. Gamay takes its name from a French village; Sangiovese is Latin in origin, meaning“ blood of Jove.”
Then there are the grapes whose names stir controversy. It has been argued that Nebbiolo( the grape in Barolo) means“ fog,” which could refer to the famous fog that envelopes the region, or alternatively could be in reference to the milky coating that covers the grape as it ripens. As for the Syrah / Shiraz grape, no fewer than three major competing theories exist trying to explain why we call Syrah“ Syrah,” and Shiraz“ Shiraz.” On the topic of synonyms, did you know that Chardonnay has over 100 synonyms? Not to be outdone, the Argentine darling Malbec has over 1,000 documented aliases.
Finally, what happens when you call a grape Merlot, but it turns out to be Carménère? Because that’ s exactly what happened in Chile. Hmm...
— Brooklyn Hurst
I have been told I should avoid wine with sulfites. Why do some wines still contain sulfites?
— Amy Cross
Dear Amy,
All wines actually contain sulfites, though the quantity can vary from wine to wine. Sulfur dioxide is a natural byproduct that occurs at fairly low levels during fermentation, and, when mixed with water molecules, it produces a compound called sulfites. Since fermentation is necessary to produce wine, and fermentation produces sulfites, all wines will contain sulfites.
Most winemakers will add sulfites at various times during the winemaking process, for several reasons. First, sulfites will protect the wine from oxidation and bacteria during the winemaking process and after the wine has been bottled. Second, it prevents the wine from browning, allowing it to keep its bright, healthy colour for a longer time. Third, additional sulfur dioxide can help stop fermentation to achieve a desired finished product. Finally, sulfites help a wine retain its flavour once it has been bottled, allowing the wine to evolve naturally.
Generally, sweet white wines have the highest sulfite levels, followed by semi-sweet whites and rosés. Dry red wines tend to have the lowest sulfite levels.
If you have an allergy or an aversion to sulfites, try wines that are made by certified organic producers. Many of these producers will not add any sulfites at all during production, leaving only the small amount that is naturally occuring in the wine.
— Richard Thurston
What is the proper etiquette when you buy a corked bottle of wine?
— Tammy Mosek
Dear Tammy,
Opening a corked or faulted wine is never a great experience. Some can be so damaged by chemicals and mould in the cork that even the slightest whiff can bowl you over. When you think you have a faulted wine, the proper etiquette would be to bring it back to the store and ask them to confirm the fault. Return the bottle as soon as possible to avoid other damage to the wine by oxidation or heat. If there is a problem with the wine, you will be allowed to exchange it. However, you are required to return as full a bottle as possible, minus your tasting sip. If you pour out the bad wine in disgust, there will be nothing to return!
No one should ever have to drink a faulted wine. We wouldn’ t! You send back your steak if it isn’ t cooked properly, don’ t you? We want your wine experience to be nothing short of delicious!
— Karen Nissen
If you have questions for any of our Sommeliers, please submit them to www. banvilleandjones. com / cellar. apsx www. banvilleandjones. com 13