Increase your wine knowledge by 132%: same grape, different region

January 5, 10:54 PMBoston Wine ExaminerJulia Timakhovich

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Street in Cahors, France

Picture this. You walk into a new wine store, and stand lost in the sea of bottles organized by nothing but the staff's random choices. Or you finally make it to that cute ethnic restaurant, and you notice it has wines from that country only on the list.

Not a familiar label in sight.

What do you do?

Using the ubiquitous method trial and error, just grab whatever piques your interest and taste it. Seriously. And don’t forget to ask whoever is selling the wine what they know about the product. You’d be surprised at how helpful some wine folks are when you pick a unique selection. They will be just as curious to hear about your reasons for trying it as you are about their offbeat tastes.

The wine columnists at Wall Street Journal, Dottie Gaiter and John Brecher, assembled a compelling To-Do List for Wine for 2009. The prevailing call to action is: try different wines. Because there are two ways to increase your wine knowledge: the physical way—by drinking it, and the academic way—by studying it. Boston is all too eager to offer wine classes, wine dinners, and all possible kinds of tastings free and paid. Take advantage of them, but have your own opinion.

So go ahead and try things.

Anything you can get your hands on that catches your atttention is fair game. Try wines just because you like the label. Or just because you heard something about that region. Just because you fell for marketing. Or just because it’s there—a random bottle of a 1997 Australian Cabernet Sauvignon, with a half-ripped label in the back of a liquor store...

Try a familiar grape varietal from a different region

Did you know that Malbec, for example, the Argentinean darling, originated in Cahors, a Southwest France appellation, small in size but rich in history? French Malbecs are enjoying a comeback in popularity. The Romans called them “black wines of France” for their dark color and strong flavor. These potent wines are nothing like their fruitier counterparts in Mendoza. They last for ages, too—so go ahead and try older vintages.

South Africa, famous for its Chenin Blancs and Pinotage, produces interesting Cabernets. So do Lebanon and Israel and New York State.

Syrah originated in Northern Rhone, which, in my mind, is where it still finds its best expression. But personal opinion aside, how about a bold Syrah from South America? They have succeeded with most of everything else...

Zinfandel is the pinnacle of jammy, in-your-face, alcoholic, powerful wine from the US. It represents the country's bold spirit. But Zinfandel is essentially a clone of Primitivo, an Italian variety, in taste (although genetically they are not the samge grape). Any interest?

Good old Merlot, if you are used to the fruitier US style, can surprise you coming from St. Emilion at the right bank of the river in Bordeaux. Seek it out and taste it with everything from spicy chicken to lean meats.

Sometimes you win and sometimes you learn. Experiment.