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