Ask the Experts Archive

This month's topic: Wine

Question: What is the one wine on your list that you consider an undiscovered gem?
- Isadore Ratsler, Los Angeles CA

Answer: The philosophy of our wine program is based on the hunt for hidden treasures so narrowing down one might be difficult if not impossible. We do feature selections from many of the world’s unknown regions and their best producers. The wines of Alsace and the Loire Valley come to mind as we feel the vibrant freshness pairs nicely with our style of food. Tremendous value is an added bonus.

Question: Can you recommend some new and affordable regions for Pinot Noir?
- Crista Oppenheim, Boston, MA

Answer: Good Pinot Noir and affordable is almost an oxymoron. The grape is difficult to grow, inconstant and rarely great. That being said after the noble wines of Burgundy, very good Pinot can be found in New Zealand, Australia and some of the best modern representations of the varietal are coming from our own backyard in the cooler climates California and Oregon.

Question: What does it mean when French wines are labeled Grand Cru and Premiere Cru? Will wines from California ever be labeled this way?
- Danielle Smith, Ann Arbor, MI

Answer: There are many different areas in the production of wine regulated by the French Government. One of the most important if not controversial, is the rating of the vineyards with names like Grand Cru and Premiere Cru. The only thing I consider when noting this information is now I know the wine’s birthplace. The most important thing one should consider when choosing wine, especially where these Cru’s play a role, is who made the wine. Just like a lousy chef will spoil the pot of soup a mediocre winemaker will not make magic unless it’s an accident.

Question: I have heard that screw-tops actually seal and protect wine better than the traditional corks do. Is this true?
- Kristen Johnson, Phoenix, AZ

Answer: Most wine produced in the world, is meant to be consumed the day it was bottled. For these wines, any number of alternative closures are acceptable. As for wines that are meant to age for 30 or 50 years the verdict is still out, although laboratories at UC Davis along with many others should lay that argument to rest over the next decade or two.

Question: I understand that Syrah and Shiraz are the same thing. Can you tell me why they have different names?
- Lindsay Lasserre, Boston, MA

Answer: Many of the world’s wine grapes are grown in different places under synonyms. Some grapes have many names in the same country let alone another continent. This is one of the more confusing topics in the pursuit of wine wisdom

Question: How can I have a nice bottle of wine without taking out a second mortgage?

Answer: I buy wine for our restaurants, because it is a great wine and a great value-price relationship. I can pass that value onto the guest more so than a wine with more exposure. Take a popular Pinot Grigio and look at the price point, and then compare it with five other lesser known Pinot Grigios and now I can give the customer a better wine for less money.

Question: I have noticed that wine by the glass are very popular. What do you think about large wine by the glass programs?

Answer: I run smaller wine by the glass programs for the simple reason because I like to see massive turnover of wines by the glass. If it wasn’t opened that day, it shouldn’t be poured by the glass. If you start running into restaurants with 30, 40, 60, 100 wines by the glass, there is so much spoilage. If I see a huge wine by the glass program, I ask them when they opened the bottle. I don’t want to spend money on a glass of wine that was opened three months ago.

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