| Women and wine, unite Traditionally the world of buying, teaching and learning about wine has been a male-dominated one, but much has changed. Make room for the first wine club by women and for women only. |
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We’ve all been there and done that. The sommelier comes out with a bottle of ’92, you swirl, you swish, you sniff, you nod and hesitantly say, “Excellent year.” Or you may have rented Academy Award-winner “Sideways” to learn about the mysterious and delicate Pinot Noir. A Pinot what, you ask. A sommelier, who? That’s where Phu?ng Kim Vu comes in. The director of sales at Women and Wine, a women’s-only wine and travel company, spoke with Nguoi Viet 2 on its weekly radio talk show. We were so intrigued that we had to probe her more to expand our knowledge. NV2: Women and Wine’s founder has called it “Desperate Housewives meets Sideways.” As a woman, how has Women and Wine helped you as well as empower other women? Vu: My background was already in women’s based-businesses so Women and Wine is just an extension to that. I’ve always worked in the women’s arena and now it extends to women and leisure. These days women are doing everything by working, cooking, raising children; we tend to do things that aren’t leisure. It’s important to take a break once in a while. Women and Wine gives them that chance to do something leisurely and explore a new hobby at the same time. This allows them to learn in a women-friendly atmosphere. NV2: We can very well see the popularity of wine these days from quality pickings at the local Target store to the celebration of wine on the big screen. Does this rise in recognition diminish some of wine’s original “mystique?” Vu: Actually, wine hasn’t always been mysterious when it comes to men. It’s something men or high-powered men have always enjoyed and know about. The mystique is really there for women because they’ve been uneducated about wine. The Internet is really helping as it’s geared towards educating. Nowadays women are getting married later and have higher incomes. They want to do something with that time and money such as entertain their friends with wine. If you’re speaking about classiness, I don’t think wine has lost that reputation. It has a long history so I think it will always be highly valued. NV2: OK, first things first. You are going tasting and have a glass set in front of you. What are the steps to tasting it? Is there a different way for red and white wines? Vu: Wine is enjoyed by every sense of your body. So first, look at the wine. You do this because the surface of different wines reflects light differently. For example, white wines can be greenish to straw-colored or bright gold. Red wines also can span from garnet to ruby to roseù. The colors can be brilliant or dull and cloudy because it might be unfiltered. It also shouldn’t have any sediment. Older wines sometimes have this because of age. A fun thing about wine is that the color and taste can be fooling you. Just try it and you will find out that wines of the same color aren’t always similar in taste and consistency. Next, smell your wine. Swirl the glass around to aerate the wine and release the aromas. It’s very important to note that 90 percent of what we smell is what we taste. Your wine can smell grassy, like vegetation, or fruity. Now take a sip and swish the wine around in your mouth. It can feel thick and heavy, light or even greasy. The taste itself can be sour, bitter or sweet. In a formal wine tasting you don’t swallow. The wine is a swish in the mouth, allowed to sit on the palate and tongue and then spat so you don’t get drunk after sampling a dozen wines. At home the whole idea is to drink it, of course, so the tasting menu is usually about six wines. Sampling about one to two ounces per wine is enough to look, swirl and sip. The interesting thing is to experience the aftertaste. Does it linger and if so, is it long or short? Sometimes the aftertaste can change from the initial sip, swish, and or swallow. And there are so many fun aspects of wine. I believe the only thing we can’t do with wine is hear it. NV2: What really is champagne? Vu: It’s actually made from Chardonnay grapes so it’s a Chardonnay wine. The only difference is that it’s fermented differently. There’s carbonation, hence the bubbles, and sugar so it doesn’t sit in a barrel or cask made of wood or steel but is pressed straight into the bottle. The grape juice in the bottle is combined with yeast which creates the carbonation. When it’s allowed to ferment in a cask the carbonation leaks out so that’s why it goes right into the bottles. Legally, it can only be called champagne if it’s made in the Champagne region of France. That’s why we have sparkling wines instead in California. Wine making has a lot of rules and regulations. Sometimes the sparkling wine bottles have a label with “method champagnoise”, which means made in the traditional way. NV2: Where do the different wine names come from? Vu: Historically, wine making is more European. Contrary to popular belief, not all the names are French. They come from the actual name of the grape. In fact, Pinot Grigio is Italian and Grenache is Spanish. NV2: Where does wine get its color? Vu: All wines come from pressed grapes and are allowed to incubate. Red wine is red because the skin is left in the juice. For a white wine, the skin is separated from the grape juice and then fermented. NV2: What does “dry” mean? Vu: Dryness is the amount of sugar in a wine. So you can choose from sweet or dry - less sweet. Sugars which come naturally from the grape are processed as the wine is made. NV2: How does one become a sommelier, or a wine steward? Vu: There are classes and certifications for sommeliers. I’m in the process of this right now. There are actually few women who are sommeliers let alone master sommeliers, who are the highest-ranked ones. If you think about it, women in this country have really only been working for 40 years. It’s one of those fields that are just becoming open to women. As with any profession, there’s an element of politics, and traditionally, it’s a men’s world. NV2: Why are there so many vineyards in California? Vu: The climate is very good here in California. Grape needs a grape-friendly place, and the West Coast is really conducive to that. We have a long growing season and are able to harvest grapes all year long. Nearby, there are vineyards in Temecula and in Santa Barbara. NV2: Women and Wine offers many travel packages. If someone were looking for a quick weekend getaway, what would you recommend? Vu: Women and Wine conveniently has lots of packages at many hotels such as the Ritz Carlton. A close location I recommend is in Santa Monica. The package includes spa, dinner and wine, and a view — something almost all our trips include. It’s also very easy to go to Santa Barbara. NV2: The social rule is that red wines go with red meats like beef and white ones go with lighter dishes such as fish. However, I heard that an artist came up with this rule only because it was aesthetically pleasing. Is it really a faux pas to pair opposites? Vu: I tell our clients to drink what you like. Wine is supposed to be fun and individualized to your tastes. It is not a faux pas to pair opposites. There are two ways to pair food. If you’re eating heavy food, drink a heavy wine. The reason for this pairing is that the two need to be able to stand up to each other. Like Vietnamese food, which can be spicy, I drink a Pinot Noir, which is light but is still spicy like the cuisine. For red meat you can still drink a white Burgundy, which can stand up to it. There are so many ways to choose an appropriate texture. Wine can complement or contrast with food, but pairing is all about enhancing your overall experience. NV2: What do you recommend for a beginner? Vu: California wines are really good to start out with. Find out first how to taste wine. Then you can truly enjoy the experience and the wine. Try the basic spectrum of Sauvignon Blancs, Chardonnays, Cabernet Sauvignons, Syrahs, Pinot Noirs and Merlots. NV2: Does age really matter? Vu: As wine ages, it does get better. You do have to be careful because if you wait too long, it can turn into vinegar. Wines bought in a retail store are meant to be drunk immediately. Wine spectator guides can also show you the peaking period, or ripest point, of your wine and so does www.womenwine.com. Also, the vintage year is what year the wine was bottled not when the grapes were harvested. Therefore, a wine can be older than the vintage year. NV2: How do you store wine? Vu: To be sure the cork doesn’t dry out, lay the bottle horizontally like on a wine rack. If the cork dries out, it will shrink and let air in, thus ruining the wine. A dark place is usually good since light can damage the wine. It’s necessary to keep your wine where the temperature stays even. Seventy degrees is fine since a wine cellar is usually 68 degrees. We drink white wine chilled because it is so light and refreshing. Forty degrees in the fridge is actually a little too cold so take out your bottle a little before serving. If the wine is too cold, the aromas cannot be released and it’ll taste like water. NV2: Throughout the year, wine is usually given as a gift. Are there shipping restrictions? Vu: Well, of course you have to be 21. Each state has a different rule, but Web sites will usually show you if you can ship to your state or others. Since wine is only about 12 to 14 percent alcohol, it’s not explosive and can be shipped. Always check with your delivery service about international shipping. I know France has certain restrictions because really, they want to drink their own wine and not ship any more in. It’s best to ship wine through a store or a catalog such as Women and Wine because they have all the licenses necessary. NV2: How do men and women taste differently? Vu: Biologically our tongues are the same as to where we taste sweet, bitter and sour. It’s the shape that’s different. A woman’s is actually smaller, so when she drinks from a glass, the wine will hit her tongue on a different spot. Taste is also very individualized. Some people like salty things or have a sweet tooth. Women also take in contextual cues when they taste a wine. For example, if she’s at a fabulous party having a great time, the wine she tries might seem equally fabulous and she’ll like it from then on. The way you experience wine can make you like it or not. NV2: What kinds of wines would be best paired with different Vietnamese dishes? Vu: Vietnamese dishes can be spicy so go for equally spicy wines. For light dishes go for a light wine. Red wine in general is really good with Vietnamese food. Be careful when choosing white wines and get one that’s not too sweet such as a Chardonnay or a Fume Blanc versus a Pinot Grigio. For reds try a Syrah or a Cabernet Sauvignon. I personally like a meritage or a mix. These table wines can be less expensive. However, some can be even more expensive depending on which wines are being mixed. It’s truly an art because there’s a very specific percentage of the wines mixed together. It isn’t just thrown together half and half. NV2: How can we incorporate wine when cooking food? Vu: Many recipes call for wine. You can add wine in sauces for beef and fish. Don’t worry about getting tipsy. The alcohol burns off but the wine leaves such a beautiful flavor. NV2: Wine goes so well with sugar and baking. How does one explore dessert wines? Vu: Just buy one and try it. I like the German Gewurtzaminer. Or try a Riesling, Port or Muscat. Port can be very grapey and sweet or taste more like a cognac. Some people pair dessert with an Amaretto. Special offer for Nguoi Viet Daily News readers Join Women and Wine’s wine club and choose from three different tasting packages for a limited time. Call your Women and Wine representative today to take advantage of this exclusive deal as well as travel itineraries. Mention NGU?I VI?T over the phone or type it in the comment box online. www.womenwine.com |
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