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Hello again! So, many of you participated in our cleaning the glass experiment? Shocking, isn’t it?
Now you are on your way to better-tasting, terrior-driven wine. And what do I mean by that?
Well, it’s a little complicated, but I do my best. The only reason to drink wine is for pleasure, period! And that means more than just “it tastes good.” A well-made wine is a companion, a friend, sometimes an antagonist, but always a good conversationalist. So it must speak eloquently of its birthplace. When tasting it, I need to recognize the lineage, that exact spot on the globe.
Unlike our ancestors, drinking wine today is an option, not a necessity. We don’t need wine anymore to survive. Fresh water is abundant, so wine is now optional. We don’t drink wine to live. Instead, we drink fermented beverages because they enhance our culinary experiences and please us.
What gets to me is no one talks about wines’ dirty little secrets. Sometimes, I feel like Frank Serpico; I just dated myself, but I love classic movies, so who cares? It’s a good analogy. When did speaking the truth become a liability? We are talking about wine, not national security. I don’t tolerate lazy, sloppy, or greedy winemakers. If you care, you are vigilant and proactive. We deserve a clean wine that speaks to us.
Today’s wines are cleaner and fresher than we drank forty years ago. And they should be. When you embrace science, you preserve terroir, which means uniqueness. Modern science allows a bottle of wine to reflect the exact spot it came from. So a well-made wine speaks to and talks to you like you have been there.
If a wine doesn’t smell and taste like fermented pure grape juice, meaning “grapey,” you have a problem! Wine is NOT supposed to smell like leather, mushrooms, wet-basement, barnyard, burnt tire, green pepper, bandaid, cloves, nail polish, green peppers, or dirt! But, if it does run, I will expand on the causes of faults in a future column.
There are tricks of the trade that remain “trade secrets,” and that’s a problem. For example, did you know your California Cabernet, Chardonnay, or Zinfandel can be technically sweet? The question I’m most frequently asked is, is it “dry?” Well, that depends, and it’s not as simple a question as you think.
Table wine should be dry unless the cuisine has a note of sweetness, which I’m sad to say is far too prevalent today. A winemaker can leave unfermented sugar in the wine to make it easier to drink — think Kendall Jackson Chardonnay, it was deliberately bottled with a slight but perceptible amount of residual sugar to make it appealing to the masses.
Classic European cooking has little, if any, sweetness. Therefore a dry wine is needed. A New World wine is in order if there is any hint of sweetness. Wines from the New World tend to be higher in alcohol from all the sun. Thus energy the vines receive. In the New World, we plant for “commercial” reasons and ensure success, so we grow grapes where we know they will ripen. If not, over-ripen.
Our ancestors weren’t so lucky. So they planted where they stood and had to figure the rest out. Unless you had well water, you couldn’t be sure the water floating downhill was pure enough to drink. Fermented beverages were necessary for survival, lucky us.
Good Wednesday evening, Fairfax County. Let’s take a look back at today’s stories and a look forward to tomorrow’s event calendar. 🕗 News recap The following articles were published earlier…
Fairfax Connector will pull into the Fairfax County Government Center soon for its first-ever Winterfest. Space is quickly disappearing for the public bus system’s holiday event, which will take place…
A solo exhibition by sculptor and microbiologist Kendall Buster will descend on Reston’s Tephra Institute of Contemporary Art on Dec. 9. The exhibit, SEED, is presented in conjunction with Buster’s…
A coffee shop inspired by Saudi Arabia’s cafe culture is now bringing that hip energy to both Tysons malls.
Shotted has gained a loyal following, especially within the D.C. area’s Muslim community, since opening a kiosk at Tysons Corner Center in 2020. Three years later, Shotted has expanded for the first time with a new branch in Tysons Galleria.
The Georgetown Visitation Masqueraders proudly present
Descendants The Musical
Art House 7 warmly welcomes you to our upcoming Fall 2 session of classes starting on October 30th. We’re thrilled to offer a diverse range of mediums and flexible class lengths, catering to a wide age range, starting from as young as 2, and, of course, providing a multitude of engaging options for adults!
Our classes cover an exciting spectrum of creative mediums, including fiber arts such as knitting, modern embroidery, crochet, and sewing. We also offer classes in ceramics on the wheel, drawing, watercolor, gouache, oil, acrylic, still-life painting, and captivating Japanese Suminagashi and printmaking. One of the highlights of this session is the highly anticipated 5-week “Painting the Portrait and Figure” workshop, led by the renowned local artist, Danni Dawson.
For our younger artists, we have specially designed classes like “Art Exploration through Impressionism” for students in kindergarten through 5th grade, an engaging “Art Together” parent-child class designed for 2–4-year-olds, and a “Teen Taught Art Club” tailored for kindergarteners through 4th graders.
The Ravel Dance Company will present the beloved holiday tradition The Nutcracker. It is Christmas Eve and the Stahlbaum family’s daughter Clara has received a Nutcracker from the mysterious toymaker and godfather Herr Drosselmeyer. Follow her journey through the Pine