Chesapeake Home

One of my favorite interviews was with a sommelier for an upscale restaurant in DC last year. He noted that when people asked him whether he was traveling for business or for pleasure, he would often answer, “what’s the difference?”

And so it is for many in the wine business. Who can blame them? If I could justify a case of Sauvignon Blanc or a trip to South France as a business expense, I would!

Bin 201, where Baltimore restaurateur and CH contributing editor Tony Foreman serves as a wine consultant, is a wine boutique in Annapolis. After accepting an invitation to attend a wine class at Bin 201 last week, I went in knowing that I liked spicy wines that are medium bodied. A sweet finish doesn’t hurt, either. If we’re doing red, give me a Rioja. White? I’ll take a Gewurztraminer.

I’m pretty good at identifying what tastes, aromas, and viscosities I like, and I have enough of a vocabulary to describe those characteristics to a liquor store employee or wait staff. But beyond that, I don’t know what makes one Chardonnay buttery while another is more fruit forward and citrusy. I don’t know how a French Syrah differs from an Argentinean one. And I’ve certainly never taken a 2005 Merlot home just to see how the 2004 vintage compared. So, for someone who loves to ask the question “why?” this was my chance.

The course I participated in was the “Wine 101” beginner’s class. Having sat in on similar tastings elsewhere for “research” (no, really! I had to write an article…) I thought I knew what to expect. But because this particular tasting was held in a private room with limited seating, it allowed much more opportunity for questions, observations, and all the geography lessons we pupils could bear. (As well as getting to do some retronasal breathing without too much embarrassment.) The style of discussion was very informal and conversational. (Especially after tasting six wines…) But I did find out a few answers to my “whys.”

New World versus Old World:
•    When someone says “Old World” wines, he is referring to Europe.
•    When someone says “New World” wines, he is referring to everywhere else in the world.
•    Old World wines are more often named for a place, as this is indicative of what kinds of grapes are grown in certain parts of the world.
•    New World wines are more typically labeled with a type.
•    Old World wines tend to have more earthy, mineral tones. New World wines tend to be more fruit-forward.

Check the label:
•    The Pinot Noir grape is very thin-skinned, which is why it tends to be less tannic than other reds.
•    Burgundy = 100% Pinot Noir.
•    A wine’s finish refers to what flavors you taste after you’ve swallowed it.
•    If someone says a wine is “hot on the finish,” he means that you can still taste a lot of alcohol (sometimes an overwhelming amount) on the finish, and that particular wine might benefit from being allowed to age for a little longer.
•    Big, juicy, fruity qualities tend to fade with age, so don’t let those sit for too long!
•    Reds and whites both turn brown as they go bad with age.
•    Higher quality wines have more complexity. In particular, they have a longer, more complex finish.

“Wine 101” is part of the BINOLOGY 100 Series, which also includes these classes: “Wine 102: A Guide to Food and Wine Pairing,” “Wine 103: A Comprehensive Exploration,” and “Wine 103: Gain Familiarity with French Wines.”

These Saturday classes last from 2 pm to 3:30. Each class is $29-$39 per student and restricted to 15 students. Each class includes a tasting of six wines in Bin 201’s private tasting room. Advance ticket purchase is required.

Separate wine tastings and private tasting parties are available by appointment.
Baltimoreans are encouraged to visit its sister store, Bin 604, in Harbor East.

For a helpful guide to pairing wine with your favorite foods, go here and scroll to the bottom for a chart.