Category wine waiter blog

Carbonic Maceration and the Gamay Grape

When you nose a wine from Beaujolais other than the 10 Beaujolais Crus found in the region you might have noticed a bubble gum , banana aroma to it. This is due to the fermentation method used for the Gamay grape in the region called carbonic maceration. This technique is also used in some Rhone […]

Oak and Wine

Oak is used most often for storing wine because it is easy to work with and is watertight unlike other woods. There are other woods that are utulized elsewhere such as chestnut found in some places like the Rhone Valley , but it is so porous and tannic that it has to be lined with […]

Zinfandel

An interesting grape indeed and one that has travelled extensively before making it’s home in California , the wine attains a very high alcohol with a sweet fruit , nice acidity , and a bramble like jam quality. Some other aromas you may get on the nose are black pepper , dates , prunes , […]

Nebbiolo

Nebbiolo is one of those grapes that does well in one part of the world and that is about it. In California and Australia they are trying to introduce the grape but neither match where it’s home is in a corner of northwest Italy in an area known as Piedmont. Flanking the town of Alba […]