Wine on Wednesday February 2016

Through the Grapevine
A Quest for Value
We’ve all been there. Seated at the table with a
prospective client, a new love interest, or even
just friends when the wine list comes round.
Sadly, most people look uncomfortable as they
mumble, “I don’t know anything about wine,”
while others simply opt for a beer. Of course,
there’s nothing wrong with that, but most
people do want to know which wine to pick,
what to avoid, and genuinely have the confidence
to choose something pleasurable from the menu
or while at the wine shop. To this end, here are a
few tips:
White wines are safe bets!
Whites wines are a refreshing accompaniment to
almost any meal. As a safe choice when ordering,
try a Sauvignon Blanc. This grape is light, with
a zesty zing that creates a mini-wall around the
fruit flavors to help you enjoy this grape with
food. There are some delicious options from New
Zealand out there like Rapaura Springs and Two
Rivers. If you prefer something French, why not
try a Cotes du Gascoigne? <strong>Wine</strong>s from this
grape are crisp and aromatic, with cool notes of
citrus and tropical fruits, and can be had for a
fraction of the price of more established French
regions.
Reds – Choices choices…
The go-to grape for reds is Cabernet Sauvignon,
as it is so plump and fruity, even a bad producer
will have a tough time screwing it up. If Left
Bank Bordeaux prices put you off, however,
Australia and the United States make excellent
fruit-forward examples that many find more
accessible. For something a little light, try
Grenache. French Cotes du Rhone blends are
often more predominantly made from this grape
and can be found at a good price. For Spanish
wines, we recommend wines labeled Crianza,
which designates that the Tempranillo grape has
been aged in oak barrels for 2 years with at least
6 months in oak before going on sale. This period
of aging gives the Tempranillo grape real depth
and smooth vanilla tones that are accessible to
both novices and aficionados alike.
Pass on the house wines
A restaurant’s house wine is more often than not
the biggest rip-off on the menu, as one glass
generally pays for the whole bottle. Instead, try
selecting the second or third cheapest for a lot of
extra quality at only a small mark-up. In fact,
very often it is the wines at the higher end of the
list that are the best value, as restaurants add an
absolute value to the bottle rather than a
percentage mark-up.
Vineworks Korea offers wine education, tastings
and consulting. www.vineworkskorea.com.
24 <strong>Wine</strong> on Wednesday February 2016