Wine Labels in BC: How Wines are Named

There is a lot of information on wine labels. Sometimes deciphering them can be a bit of a challenge. There are strange words that don’t look like they’re in English and it’s probably because they aren’t. I vividly remember walking down the aisles of my local liquor store trying to figure out which wine to buy for dinner and having absolutely no clue about any of them. In this series of articles, I will explore the information behind the labels for wines made in BC.

In general, wines are usually named after 3 things:

  1. The grape variety or varieties used to make the wine (as in Merlot or Chardonnay)
  2. A proprietary name (i.e. a name that the winery simply made up, as in Oculus or Nota Bene)
  3. A place name, usually for the region where the grapes are grown (as in Bordeaux, Burgundy, or Champagne)

If you’ve ever been confused by the things that are written on the labels, perhaps this will help you out when you visit your local wine store or winery. Let’s start with the grape varieties first.

The Grape Variety or Varieties

IMG_6224There are thousands and thousands of grape varieties out there and the ones that we see on wine labels here in BC represents only a small portion of what’s available around the world. There are many families of grapes out there but the one that concerns us the most here is called Vitis Vinifera. Vinifera grapes are the ones that have been the most popular for making wine and some of the names of them will probably be familiar; Merlot, Chardonnay, Cabernet Sauvignon, Pinot Noir, Pinot Gris, and many others.

Wineries in BC have been making wine from these Vinifera varieties for only the past 25 years, although there were a few intrepid producers who planted Vinifera vines in BC before then. Some wineries make wines using only a single grape variety as the source of juice. This kind of wine usually lists that particular variety clearly on the front label like the Joie Farm Riesling on the right.

Sometimes the wine is a blend of two different varieties, such as Thornhaven’s ever-popular Sauv Blanc / Chardonnay, or Quails’ Gate’s Chasselas Pinot Blanc Pinot Gris. It’s not just whites that get this treatment either. Hester Creek’s perpetual Cabernet Merlot combines the names of the 3 grapes used in the blend (Cabernet Franc, Cabernet Sauvignon, and Merlot).

Sometimes these names get a bit long. So for those wineries interested in brevity, they can use…

Proprietary Names

IMG_6216These are wine names that have been made up out of the blue: Fandango, Legend, Old Main Red, A Noble Blend, Two Hoots, and Beleza. Usually, but not always, these wines are blended with two or more different grape varieties. Sometimes it does get a little confusing as to which ones are the grape varieties and which ones are the proprietary names. Newer wine tourists should never be afraid to ask how the wine is named because it is not always obvious, especially with rare grape varieties. A wine label with the word “symphony” on it suggests that it is a proprietary name when it could also be a wine made with the grape variety called “symphony“. On Vancouver Island there is also a winery called Symphony Vineyards but thankfully they label everything clearly by variety. It helps to look at all of the labels clearly.

Proprietary names may not be able to tell you a lot about the wine but it’s very likely that the winery has a reason for its name and perhaps a story about it. From my experience, it is easier for people to recall unique proprietary names when shopping for wine the next day. A wine called “The Fifth Element” is far more uniquely named and memorable than a “Chardonnay”.

Unique names almost invite the consumer to look into the wine. They are almost forced to examine the bottle more closely and read the back label more carefully. A merlot is a merlot is a merlot and may not garner any more attentive examination than that. A bottle with “Hypothesis” written on it will likely be examined far more thoroughly.

Place Names

Wines named after places are much more common in Europe, or as wine people like to call it, the “Old World”. The 3 examples of place names in BC wine that come to mind use the names of the towns only, but only one of them does it directly. “Calona” is a homonymic spelling of “Kelowna” and Oliver Twist Estate Winery was the first to incorporate the town name of Oliver into a winery name, among other meanings. (They cleverly promoted their use of screw caps – i.e. the twist-off, and of course alluded to the novel by Charles Dickens.) Osoyoos-Larose, a blend (not ironically) of the Groupe Taillan’s most prestigious Chateau Gruaud Larose and the town of Osoyoos, also uses the name of the town as part of the name.

20150102-222119.jpgA critical difference with all of these examples is that these are the names of the wineries and not of the wines themselves. There is no winery called “Chateau Bordeaux”. There are many chateaux (wineries) near Bordeaux (the city) that make wine and we generically refer to them as “Bordeaux” wines based on that.

It may happen here at some point in the future but it seems unlikely to be any time soon that anyone will sit back and relax with a glass of “Penticton” or “Oliver” the way that we do with a glass of Bordeaux, Chambertin, Beaujolais, or Chablis. The local town names here don’t seem right as the dominant name on the label nor do they roll off the tongue as the European names do. That kind of thing isn’t impossible in the “New World” (aka. not-Europe). If I put a glass of red wine in front of you and told you it was a Napa, what would you assume it was made with? Even for most casual wine lovers, Napa is synonymous with big, rich reds and particularly Cabernet Sauvignon. White wines from Napa (aka Chardonnay) and reds from the Willamette Valley (aka Pinot Noir) are also sewing their place names tighter to the variety or style.

A Domaine

We are pretty lucky here in BC with our labels being relatively easy to read. There aren’t too many obscure-sounding names to mispronounce or any “Chateau This” or too many “Domaines de That”. The wine industry here has grown along with a clean and modern style of branding that really seems to prefer uncluttered, easy to read labels. The same can’t be said of wine labels from the rest of the world and any cruise down a liquor store aisle will tell you that (especially in the German section). Burgundy confused me at first but I think I’m getting a handle on it now (after 10 years).

The issue here in BC is this: Will it even matter? I think it is starting to matter, perhaps more than wineries want to admit. I think that there are differences between the north and south of the Okanagan valley that is quickly becoming apparent. Could that one day be a part of the information on our wine labels? Sub-DVA’s like the forthcoming “Golden Mile Bench” are going to put a spotlight on a smaller piece of land very soon. Why can’t that happen to the Black Sage Bench or West Kelowna? Perhaps we need the divisions to build up first before we see them on labels.

Next time you pop a cork, think of the place where it came from. Enjoy your glass of Osoyoos (Syrah)!

~Luke

 

The Terroir of Tasting

I believe that where and when we taste a wine will have an effect on how we perceive the wine. The physical conditions and environment of the person along with those of the wine will influence perception. I call it the “Terroir of Tasting”. How can wineries better prepare their own wine shops to have better tasting terroir for their customers? The same is true for music – listening to a song at a loud concert with all of the sensory stimulation that comes with it (light show, smells, other people, etc) is very different from listening on an iPod in the dark – so why not for other experiences like wine?

Don’t agree? Try pouring a glass of your favourite wine into the most suitable stemware that you own. Turn on some appropriate music, light some candles, maybe prepare a little food to compliment the wine, and then… take that wine and drink it while sitting on a bucket in a broom closet with the door closed.

Not the same experience, is it?

“The wine tasted different at home than it did when I tasted it at the winery,” said more than a few customers to me over the years while working at a wine store. There must be reasons for that and it may help understand the terroir of tasting a little bit more. It’s not a scientific study or anything (this is a wine blog after all, not a peer-reviewed academic journal) but are a collection of observations based on my own experiences. Just like in Jonah Lehrer’s book Proust Was a Neuroscientist, science generally proves what art has already figured out first. A great article recently in The Guardian also touches on this subject as well.

So, why do the wines sometimes taste different when you get them home? Let’s explore…

1. Travel Shock

Wine bottles get shaken up a lot while they are travelling. While there’s nothing scientific to prove that the wine is somehow different after arriving home, I think it’s always a good idea to let the wine rest for a while (maybe a couple of weeks) before opening it after coming home from your wine country excursion. Just like wine, we can be travel shocked in a way as well. Having a glass of water is a little boring during a meal but I’m pretty sure most people think it tastes pretty amazing after a vigorous run or a workout.

2. Decanting or Ageing

Sometimes wines poured in a tasting room have been open for a little while. They may have been exposed to oxygen for an unknown amount of time and anyone who has worked in a wine shop pouring the same wines each day for years knows that the same wine will change as it is being pour throughout the day. (I always used to feel bad for whoever had to taste the top 2 inches of wine from a freshly opened premium bottle of Cab Franc at winery where I used to work.) It may be that you, as the wine customer, tasted the wine at a point that you really enjoyed.

While I’m on the subject, glassware is also hugely influential on how a wine will be perceived. Notice I didn’t say how a wine will taste. Some styles of wines just show better in some types of glasses. I did a podcast about this early on using a Pinot Noir and the results were astounding even though we were all a little sceptical that it would make a difference at all. I’ve visited a couple of very promising new wineries and been very disappointed because, for whatever reason, they skimped on the glassware or were using glasses that were entirely inappropriate – wrong size or shape for the portfolio, or just plain cheap. I’m not saying that every winery has to have Riedel Vinum XL’s or anything but if the winery plans to sell a $45 meritage as the top end of their portfolio, it won’t show very well in a $3/stem thick-walled wine glass they bought in bulk at Canadian Tire.

3. Palate Fatigue

20141108-213136.jpgEven professional tasters admit to palate fatigue. Everything starts to taste the same and none of it is good. Or at least the distinguishing flavours are a little more blurred than they would have been. Tasting the wines at the 7th winery of the day is going to be different than if it had been the 1st winery that day. It’s not rocket science to figure that out. Wine makes us hungry and after we’ve had food, our tastes seem to settle down a little.

4. Bombardment of the senses

Wine tasting is really a multi-sensory experience. Canadian composer R. Murray Schafer was intently interested in creating works of music that encompassed more than just listening to sound. Schafer (in the late ’70’s) listed the traditional Catholic Mass as a true multi-sensory experience because it involved all of the senses (sight – the beautiful church, smell – incense, taste – communion, sound – music, touch – kneeling) and this was a huge influence on all of his works. His best music had to be experienced in person and some of them sound utterly ludicrous without the proper context. Hearing 12 trombones perform around the edge of a lake in the wilderness is vastly different than listening to the same music on an iPod while waiting for the bus in the rain in Vancouver. (A completely random example that I may or may not have experienced myself…)

A turntable and a large record collection are part of the experience at Culmina.

A turntable and a large record collection are part of the experience at Culmina.

I’m amazed at how little thought goes into the acoustic environment in a wine shop. Live music can make it feel more like a special event and some wineries have really built a tradition with having regular live entertainment. I created a whole project designed for performance in wine shops and have personally seen what adding music to the mix can do to lighten the mood. Thornhaven, Dirty Laundry, and Sonoran in Summerland and Hester Creek in Oliver all have regular music performed throughout the summer months. There are probably others who have live music but these wineries have been doing it for a long time. Does that effect the tasting terroir? You bet it does.

Colours help as well. Is the environment bright or subdued? I’m amazed at how many so-called ‘architects’ or ‘designers’ think that dark brown or black is an appropriate colour for a wine bar. Thankfully we’re seeing this change with the newer, more thoughtfully designed spaces like the bright white spaces of Painted Rock in Penticton and Liquidity in Okanagan Falls. Other wine shops have more earth-toned ambiance that also work well. I love the differences between each wine shop because it really expresses the different personalities of each location. Rustico‘s shop is an old-time saloon, cluttered with wine, signs, and products everywhere and it’s great. Meyer Family Vineyards is surrounded with windows that show the vineyards rising up all around them and it’s spectacular when tasting around that focused tasting bar. Ancient Hill‘s wine shop is a classically grand and has unique views without loosing its cosiness that really contributes an elegance to the wines.

Delhi to Dublin at Festival of the Grape '12

Delhi to Dublin at Festival of the Grape ’12

The only sense that needs to be restricted is the sense of smell. A stinky wine shop will not sell much of anything although neither the customer nor winery owner will be able to put a finger on why. Possibly the only thing aromatic that I can think of that will enhance the experience is a yeasty, cellar aroma which is part of the wine’s own natural habitat anyway. Terravista in Naramata has their tasting platform (it’s a piece of glass across some barrels) in their tank room and it’s a cool experience tasting the wine steps away from where it was made surrounded by all of the sights, aromas, and ambiance of the cellar. I remember tasting the first vintage of Painted Rock‘s Syrah outside of their old, tiny tasting room after it had just rained – the smell of wet earth lifted the syrah right out of the glass. It was an unbelievable experience.

Scented products like soaps or incense have no place in the wine shop to be sold as gifts. Those scents are distracting and can interact quite badly with the wines. I did a test at a wine shop where I worked some years ago: An otherwise beautifully scented soap turned an otherwise beautifully scented Pinot Gris into the pleasant smell of rotting flowers instantly. We opted not to carry that product.

Unless all of those winery smells are exactly the same at home, it’s likely that these differences will influence how you perceive the wine once you are home from your trip to wine country.

5. Context

No crowds means lots of time to learn about the wines.

Church and State’s comfy tasting bar

Then there is the context of the wine drinker and the wine itself – where are they in their day? Is there an optimal point for both to get the most out of wine? This is a big part of what intrigues me about what I do in wine sales. Wineries sometimes shoot themselves in the foot by not taking into account the ‘terroir’ of their tasting rooms. They can’t control the timing (when a customer will actually taste a wine or how many wineries they’ve already been to) but they can be aware of their tasting room environment. There is one other thing that can be either beneficial or detrimental to a customer’s wine shop experience and it’s something that I’ve found that I am tolerating less and less the more wineries I visit.

The tasting bar. There’s just something about it that has always bothered me. In terms of efficiency (getting the most customers through the bar quickly) it’s hard to beat. But I don’t have a bar of my own at home and if I did, I’m not sure that I would drink my wine standing up at it. When I go to bars, I usually get to sit down rather than stand. After visiting a half-dozen wineries, I find standing at them to be kind of tiring. None of this occurred to me until I stopped working at a winery with a tasting bar and started at another winery without one (FYI – Black Hills). It was a truly enlightening experience because I realized that the customers were getting an entirely different experience without having to stand uncomfortably at a tasting bar. They could relax, listen, have a proper conversation, and actually take the time to enjoy the wine rather than “splash and dash” through a portfolio of 8 wines in 5 minutes before hitting the road. Black Hills isn’t the only one doing this. Culmina has sit-down guided tastings and you can also sit down at both Church and State‘s and Painted Rock‘s tasting bars. Mission Hill and Hester Creek both have tours or experiences that feature guided tastings in different locations away from the typical tasting bar. Did all of these wineries really put a lot of thought into their customer’s tasting terroir when they deigned their building or set up their wine shop? You bet they did and it shows.

Conclusions

It’s time that wineries in BC start to thinking about how they present themselves a little more. Some wineries have not really given the ‘tasting terroir’ of their wine shops much thought and it shows. I’m sure that most of the successful wineries have already done this and realize how important it can be to presenting their wines as best as possible. It can also be taken a little too far where the experience overshadows the wine by a long shot (where most people remember the experience but can’t recall anything about the wines).

If you are a winery, please take the time to consider how your guests are experiencing your wines. Little changes can make a big difference in sales.

If you are a tourist in wine country, take the time to appreciate the effort that a winery has put into their ‘tasting terroir’. Some of those special touches can be used at home to make your own wine experiences more enjoyable.

Cheers from wine country!

~Luke

Podcast 95 – Light Up the Vines Part 2

My coverage of Summerland’s Light Up the Vines festival continues with this podcast. I had the amazing opportunity to interview someone who is normally the one that interviews other people – amazing people in the world of wine and music – Terry David Mulligan, host of Tasting Room Radio and Hollywood and Wines, joins me for a chat about music, wine, and broadcasting advice. He has just released his memoirs, “Mulligan’s Stew” and was eager to chat and share his experiences about music, wine, and what it takes to grow grapes in Naramata.

Also featured this week is a cavalcade of cameos from returning Wine Country BC Podcast guests as we roll down Bottleneck Drive, including Joyce Wegner from Wineries Refined of BC (Podcast 90 and 51), Kim Lawton from the Similkameen Wineries Association (Podcast 83), Allison Markin from All She Wrote (Podcast 83), and Chytra Brown from Savour Magazine (Podcast 51). And making his podcast debut this week is Brian Glaum, president of the BC Wine Appreciation Society, who is also welcome to stop by the Wine Country BC studios for a full podcast next time he’s in the Okanagan. (Sorry, dropped a hint there…)

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Podcast #4 – Judging Award-Winning Wines & Thornhaven’s Gewurz

In this week’s podcast, we talk about the value of awards in wine competitions. Do the best wines always win? What does it matter? Join us in tasting an award winning wine – the Thornhaven Gewurztraminer 2008,  the Best in Category at the Okanagan Spring Wine Festival 2009.

Thorhaven Gew

Thornhaven's Gewurztraminer 2008