The world of wine can be complicated.
Enthusiasts who study the subject for years may still ask themselves if they are indeed an "expert."
But not to worry, we have asked a couple of local wine aficionados to make things easier by answering your questions.
Ryan Sadowski is the owner of , a specialty retail store in Minnetonka. Wine has been a passion of his for the past 15 years, and he has traveled and studied to increase his knowledge of wine. Sadowski took several courses at the Culinary Institute in Napa Valley, completing Levels 1 and 2 of Wine Fundamentals through the International Sommeliers Guild, and he is currently enrolled in the Sommelier Diploma Program.
Sadowski has also completed the Level 1 course through the Court of Master Sommeliers, along with countless hours of research and education to pursue his passion.
Duane Wienke opened 25 years ago in Golden Valley. Wienke is a wine enthusiast and leads Golden Valley's Wine Society, a group that he often partners with to do wine tastings in his store. Liquor Barrel carries wine from all around the world.
So go ahead and ask away! Leave your questions in the comments area below, and our Patch Pros will check back regularly to answer them.
As you can see, there are many variables to consider when choosing a wine. At the Wine Shop we are all passionate about wine and want to help you find the perfect wine for any occasion. Having a wine shop that you can trust to recommend great wines is a great resource. We look forward to helping you find the perfect bottle of wine time and time again! -Ben (Wine Shop employee)
What I have found most gratifying when doing wine and food pairing is that moment when you are eating a dish and drinking a wine at the same time and they truly go together and complement each other. This may sound silly but take a sip of the wine while you are still chewing the food, it can be a great and memorable experience showcasing flavors in the food and wine that when separate were not there. But back to the basics... When pairing wines with food, you want to look at all the ingredients that go into making a dish, especially the sauce. I've found that its been easier for me to pair wines with the sauce. Acidic wines with acidic sauces and buttery wines with buttery sauces. One thing my professor in college always stressed was that you should cook with the wine you are drinking, it was his "wine in glass, wine in food" principle. He always said why cook with wine you wouldn't drink, I completely agree. In closing, there are many wines that can pair with many foods. The most important element is that you enjoy the wine and the food. Thanks! -Ben (Wine Shop Staff)
Wines from Torbreck, Mollydooker & Tait, have more complexity, balance and longevity than the aforementioned wines that are typically associated with Australia. Quality wines from Australia generally have new world flavor profiles. Australia has taken the Shiraz (Syrah) grape and made it a superstar. Australian winemakers are not afraid to buck tradition buy blending grapes and doing things a little different from the norm. I feel I have to also mention New Zealand when talking about Australia, I look at New Zealand as the white wine little brother to Australia. New Zealand produces many great Sauvignon Blancs with nice acidity and their trademark grapefruity citrus flavors. In closing, Australian wines have the ability to stand on their own and have a uniqueness to them but if I had to make a comparison, their new world style most closely resembles California. The Syrah (Shiraz) that is utilized in France's Rhone region usually produces much more subdued less intense and in-your-face fruit. Ben (Wine Shop staff)
I have high hopes for anything Minnesota related as I am a born-and-raised Minnesotan, but I think we will see or craft beers (a la Surly) gaining national/international acclaim way before our wines do. Ben (Wine Shop Staff)
Personally, I'm not much of a wine person, although a nice glass of cabernet sav. goes well with a special meal now and then. But I'll always prefer a tall, cold glass of my homebrew ales over a glass of wine. :-)
I am trying to do my part to make wine down-to-earth and approachable to all. I am trying to learn more about wine ever day and share what I learn with people who share my interest. I think that if you looked backed over the past 30-40 years wine has become less "snobbish". So I feel we are going in the right direction. Concerning wine prices, it's true there are wines that are very affordable and taste very good. On the flip side, there are wines that are overpriced. From personal experience I have seen quite a difference in quality in wines from different price points. I think you have to know what tastes and flavors you are looking for and from that point taste several wines from a certain area that are making the same wines. Wines that are made from grapes from specific vineyards and turned into wine on-premise may cost more money. Small boutique style hand-crafted wines with small production will generally cost more. But I have yet to drink a $500 bottle of wine. Ben (Wine Shop Staff)
Light bodied white: shellfish, salads with vinaigrette's, pasta with olive oil sauce Medium bodied white: whitefish (cod), tomato based seafood stews, cream cheese stuffed peppers, pasta with pesto sauce Full bodied white: crab, lobster, chicken, most seafood, soft cheeses, pasta with butter sauce or light cream sauces, hummus Light bodied red: salmon, pasta with mushrooms, sauteed greens Medium bodied red: pasta with braised meats, tomato sauce pizza, chili Full bodied red: beef steaks, most any grilled meats, dark chocolate
Ben (Wine Shop Staff)
http://calcoastnews.com/2011/08/do-sulfates-in-wine-cause-headaches/ People with asthma may have a sulfur allergy (which may be where your breathing issues arise from). The typical "wine headaches" are caused by tannins. Tannins are found on the grapes skins and seeds. They cause the wine to have a dry, tight or young flavor. The amount of tannins mellow over time allowing the wines true flavors and characteristics. A wine with high tannins (or a lot of tannins) may be a great candidate for aging. So to answer your question, your preference towards German white wines is that they may have little to no tannins. I hope my answer was of some help. Ben (Wine Shop staff)
I love beer myself but my love for wine goes much deeper. To me, wine is an art form. I often compare wine to music. Wine evolves, wine is one thing to one person and something completely different to somebody else. There is great history associated with wine. Almost every community in the world produces and consumes wine. I say: I love wine myself but my love for beer goes much deeper. To me, beer is an art form. I often compare beer to music. Beer evolves, beer is one thing to one person and something completely different to somebody else. There is great history associated with beer. Almost every community in the world produces and consumes beer. Ben - let's party!
Ben (Wine Shop staff)
Signed, Cork Collector
Not having consistent a weather environment, makes it hard for Minnesota winemakers to continuously create great wines. It is an expensive issue for winemakers and until the market increases enough to have good turn over, this could be an ongoing issue. I have had some awesome Marquette wines from Minnesota and we are excited to see more of it on our shelves!
My belief is that each idea probably has some merit. I truly do not believe there is a cork tree shortage. The bark is used only, it is not necessary to cut down the tree to harvest the cork. I think the economics is the true driving force, which is fine. I feel like the US market has accepted it. The main duty of a cork is to allow air to reach the wine at such a slow rate as to mellow the tannins and to allow the wine to develop. Screw caps and synthetic corks are non-porous, so no air is allowed to reach the wine, which is great for a young wine that is to be drunk young. Many people love how easy it is to open a screw cap wine. My thoughts are that true corks are here to stay. The wine industry is well steeped in tradition, especially the old world producers. As long as the wines that need aging have real corks, everything will be great. -Ben (Wine Shop staff)