Tim's Wine

Poll: Americans Reach Wine Awakening at Age 29

by timswine on Friday, July 27, 2018

Source: https://uk.news.yahoo.com/

The average American has their “wine awakening” at age 29, according to new research.

A new study of 2,000 wine drinkers showed that the average Americans will only start to fully appreciate a good bottle of vino toward the tail end of their 20s, but how they get into it, and what they prefer, varies greatly.

The most common way Americans get into wine is from a friend, with 30 percent reporting that’s how they originally tried it. One in five (21 percent) discovered it on their own, and 17 percent were drawn into wine by a partner.

The average American can also name four wine types off the top of their head, and is most familiar with chardonnay (69 percent), merlot (62 percent), and rosé (58 percent).

According to the results, Americans are embracing wine and becoming knowledgeable on the subject earlier and earlier, with millennial respondents being able to name the most wine varietals off the top of their head compared to those older.

They could name five on average, whereas those aged 55 or older could only name three. Millennials are also appreciating wine at the youngest average age at 23 years old, compared to those aged 55 and older coming around to wine at age 34.

The new survey, conducted by OnePoll on behalf of Jordan Winery, found that zinfandel was the most popular first wine that awakened a person’s wine senses, with 17 percent saying it was the first they knew they liked.

Americans prefer their wine to be smooth (56 percent), fruity (48 percent), and sweet (47 percent), with chardonnay being voted tops as the wine that Americans are drinking most frequently.

Wine can be a rewarding treat after a long day, and according to the results, Americans will typically pour themselves two glasses a night, two nights a week. But one in four (23 percent) tend to wind down with a glass of wine four or more nights a week.

But how much of a connoisseur are Americans exactly?

Well they certainly act the part, as over half (56 percent) of American wine drinkers will sniff the glass before taking a drink, and another 48 percent will even give the glass a swirl before indulging.

One in four Americans (25 percent) even prefer wine over every other alcoholic beverage.

Why? Taste, mostly. Forty-six percent of all survey respondents think wine simply tastes better than other drinks, whereas another 43 percent say it better helps them relax at the end of the day.

And the reasons why wine is superior don’t stop there. Forty-three percent say it pairs best with food, and a third (34 percent) enjoy the health benefits that come with wine.

“It’s always great to be reminded that we’ve been on the right path with making wines specifically to pair with a broad range of foods,” said John Jordan, owner of Jordan Winery in Healdsburg, Calif. “I’m still surprised so many California winemakers have chosen to produce over-the-top wines that are high in alcohol and tannin, making them destructive at the dinner table.”

They say home is where the heart is, but according to the study, it’s also where the bottle is, as 64 percent of Americans are more likely to drink wine at home rather than at a restaurant.

“We’ve seen a significant increase in winery direct purchases for home consumption over the last five years,” said Jordan, whose parents founded the winery in 1972. “But, we’ve also seen a resurgence in wine sales at restaurants. Restaurants don’t seem to be losing business to at-home drinkers.”

Dealing with long wine menus at restaurants can be enough to frustrate and confuse 30 percent of Americans, and while having a sommelier provide insight as to what to order is nice for some people, one in five (19 percent) report they’re intimidated by them.

But when choosing a wine at a restaurant, familiarity with a brand is the biggest factor determining what people end up with a glass of, with 46 percent saying they will most likely order a wine they’ve had before rather than branch out into uncharted waters.

“This is precisely why we have focused on making quality wines of balance for four decades,” Jordan said. “Once you earn the trust of your customer, if you keep your promise, if you always deliver a quality product, they will remember you.”

Madeira Diary – Day 4 – The wines

by timswine on Thursday, October 15, 2015

If you are discovering this blog with this post I would recommend that you scroll down and read the first three days of the Madeira diaries, which relate to the island/climate/growing conditions, the Blandy family and the way the wines are made.  This will give you the background information to understand the material of this post.

The most common question that I have been asked since the Madeira experience began is, “so the wines are like Port?” While there are some similarities in the way the wines are made and their alcohol content,  they have little in common. What makes Madeira so unique is the result of the aging process.  Unlike most table wines where the producers try to minimize the effect of oxygen in the aging process, in Madeira it is encouraged.  This causes a concentration of the flavor compounds of the wine and encourages a wide range of exotic aromatic compounds, the result of the wine slowly breaking down.  What protects the wine is an almost inconceivable level of acidity, always over 6 grams per liter, which also limits the need for sulfur in aging or bottling.  (For perspective most Napa Cabs are usually a little more than 4 grams per liter.)

When the Blandy’s winemaker, Francisco Albuquerque begins the blending for each wine, he starts with a pallet of thousands of barrels and tanks of Madeira aging in their lodges.  His mission is to craft blends that are typical of the style of that grape.  For example Sercial wines are typically the driest, Verdelho slightly off dry, Bual finished semi-sweet and Malmsey a fully sweet wine.  There is a lesser style, called Rainwater, which is produced using only Tinta Negra Mole, the lone black grape variety on the island, which is typically pretty dry.  By using barrels of wines from different years he can create consistent blends with dimension and complexity.  If you can imagine, Francisco creates 80+ wines per year, for the Miles, Leacock’s, Cossart-Gordon and Blandy’s brands, all owned by the Madeira Wine Company.

The notes you see here are from a comparative tasting, led by Mr. Albuquerque, to study the differences between the wines.  You will note some similar adjectives between the varieties as well as some that are unique to each wine.

Blandy’s Madeira “Rainwater”

100% Tinta Negra aged at least 3 years with a small amount of old wine to boost the aromatics

75-77 g/l residual sugar (RS), 6 g/l total acidity (TA)

Nose of tumeric, orange marmalade, dried strawberry, slightly maple; bright on the palate, almost crunchy, picks up a nice sense of fruit mid-palate, quite long but sharp edged.

$25 per 750 ml bottle

Blandy’s Madeira “Alvada”

A proprietary bottling of the company, almost equal parts of Bual and Malmsey

120 g/l RS, 7 g/l TA

The nose is almost resinous; juniper, hickory, candied orange peel, dried date, faint gorgonzola dolce; Palate is quite rich and full to start, sweetness fades mid-palate and acidity cleans it up.

$25 per 500 ml bottle

The ten year old series are typically made from a blend of six or seven vintages with the blend exceeding the average age.  All are $38 per 500 ml bottles and are in stock.  There is also a similar series of 5 year old blends that are in stock for $33 per 750 ml bottle. 

Blandy’s Madeira Serial 10 year

45 g/l RS, 7.5 g/l TA

Savory nose of toasted almonds, aged sheep’s milk cheese, dried sage/rosemary/thyme, fresh orange peels.  The palate initially shows sweet but searing acidity cleans it up quick, crunchy/citrus like finish.

Blandy’s Madeira Verdelho 10 year

78 g/l RS, 6.5 g/l TA

Sharp nose of grapefruit rind, bitter orange, coriander, sea salt, new leather, cracked black peppercorns; Palate is surprisingly round and balanced, brief flash of sweetness before the acidity perks up at the finish to dry it out.

Blandy’s Madeira Bual 10 year

95 g/l RS, 6.0 g/l TA

Exotic notes of toasted caraway seeds, Worchestshire sauce, caramel, toasted walnut shells, bit of soy sauce; In the mouth it is nicely plump and broad, high acidity but not as obvious, very long, persistent barely sweet finish.

Blandy’s Madeira Malmsey 10 year

127 g/l RS, 6.0 g/l TA

Obvious streak of green herbs (parsley?) then savory back notes of roasted beef bones, sea salt, dried chantarelle mushrooms, candied orange peel, allspice, green cardamom; In the mouth a more obvious sweetness at first, good balance of acidity but not aggressive, very long and slightly more sweet than others.

The remainder of this list are wines we tasted during several sessions of the trip, mostly with meals.  They are not available for sale, at least not yet.

The Colheita designation was created by the Blandy’s family, at the encouragement of the Symington’s, to represent great wines that are not yet entitled to the vintage designation.  Vintage Madeira must be aged at least 20 years in cask before bottling, Colheita’s by law must be aged for 5 years.

Blandy’s Maderia Sercial Colheita 1998

47 g/l RS, 9 g/l TA

Bright nose of cinnamon broom, dried tobacco,butter brickle ice cream, some dried orange peel; palate is quite keen edged but very concentrated, has a slightly sweet, rounded edge, for a second, then it shears off but very long.

Blandy’s Madeira Verdelho Colheita 1998

77 g/l RS, 6.3 g/l TA

Savory, Maduro cigar wrapper, orange marmalade, candied pecan; palate is quite rich and concentrated, has a very nicely focused edge and very good persistence.

Blandy’s Madeira Bual Colheita 2002

96 g/l RS, 8 g/l TA

The nose is quite savory, orange pekoe tea, cinnamon, allspice and clove, dried dates and black figs, some candied kumquat; searing acidity shoots up then very it fleshes out just a bit, quite long.

Blandy’s Madeira Malmsey Colheita 1996

Extremely rich nose of juniper, vanilla, tangerine skin, green pepper corn; Palate is quite deep but with searing acidity carrying it the whole way, very long, very concentrated.

Blandy’s Madeira Malmsey Colheita 1999

125 g/l RS, 7.5 g/l TA

Quite rich nose of vanilla, toasted oak, marzipan, orange marmalade,(no green); quite vivid, acidity sheers off the sweetness but very long.

The following are a collection of vintage bottlings sampled during our formal tastings (with statistics) and with meals (no statistics.)

Blandy’s Madeira Verdelho 1979

82 g/l RS, 9 g/l TA

Interesting aromas of wall paper paste, brown sugar carrots, aged sheep’s milk cheese, beef bouillon; Palate is quite sweet at first, extraordinary concentration, very long although dries out quite a bit during the long finish.

Blandy’s Madeira Sercial 1975

58 g/l RS, 8 g/l TA

Words could not describe this wine, or at least I forgot to write a tasting note?

Blandy’s Madeira Terrantez 1976

This is a very rare variety on the island, considered by most producers as the finest quality

100+ g/l RS

Nose is deeply salty, beef broth, dried mushroom, toasted caraway seeds, blood orange caramel; Palate is nicely sweet at first, vivid acidity and a mushroomy, earthy quality, very long, still almost dry.

Blandy’s Madeira Terrantez 1977

Exotically sweet nose of vanilla, creme brûlée, cardamon, nutmeg, Maduro cigar wrapper, orange marmalade; Palate is quite rich to start, has vivid acidity but an almost tannic bitterness, (high cisinic acid), sheared finish.

Blandy’s Madeira Bual 1966

76 g/l RS, 10.5 g/l TA

Nose is quite syrupy, blood orange caramel and bitter orange marmalade, Claro cigar wrapper, maple syrup; Palate is quite vivid and tight, very nice concentration but held up quite a bit by acidity.  This one might last forever.

Blandy’s Madeira Bual 1920

Nose is almost citric, beef bouillon, toasted pecan, sea salt, juniper, subtle volatile acidity, treacle syrup, bitter orange peel; Palate is quite concentrated but vivid acidity, almost a streak of tannin, incredible, long, savory finish

Madeira Diary – Day 3 – Grapes, Winemaking & Aging

Monday, October 12, 2015

If you are following these posts then you know by now that Madeira is a very special place.  The climate, geography and history alone make Madeira fascinating enough that serious wine fans should want to understand more.  This post will … Continued

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Madeira Diary – Day 2 – The Blandy’s – 1808 to Infinity and Beyond

Sunday, October 4, 2015

On our first full day on Madeira my travel companions and I were treated to a tour of the south side of the island on a fishing boat.  Although I am prone to sea sickness the waters were calm and … Continued

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Madeira Diary – Day 1 – The fun is just getting there

Friday, September 11, 2015

If you found this blog based on my social media posts then probably the first question you are asking is, “why is Madeira so special that Tim is flying 19 hours to get there.”  The second  question you probably should … Continued

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The Fact(s) about Arsenic in Wine

Tuesday, March 24, 2015

In case you missed it on the evening news or your FB feed, last week a class action suit was filed against the producers of inexpensive wines claiming they were dangerously high in arsenic.  The initial comments on my FB … Continued

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