Pinot Gris and Pinot Grigio are two names fotr the same grape variety. The Pinot Gris of France became the Pinot Grigio of Italy when it was planted there. Although they are the same grape they are referred to as being associated with different styles of wine. Pinot Gris is used in the Alsace region of France and, also in Oregon. In California, Australia, and Italy the wine is referred to as Pinot Grigio.
Pinot Gris/ Grigio is a wine that does not get much respect. It is known by many as a quaffer that is generally sold by the glass on restaurant wine lists, with the bottle selections some of the slowest selling on the page. As often as the more quality focused wines are overlooked most people really do enjoy them, and generally admit that they forget about the nicer wines in lieu of a different variety.
Admittedly, the wines that are sold by the glass are extremely light not showcasing brilliant fruit flavors, and other varieties can be packed full of flavor. Pinot Gris/ Grigio is a lighter style of wine by design. It has characteristic aromas and flavors of apple, lemon, peach, minerals, and almonds. The acidity can be low to high depending on where it is grown.
In Alsace, Pinot Gris is at home where it has been grown since the 1500's. France produces more Pinot Gris than any other country. The grapes ripen slowly and maintain good acidity due to a large diurnal temperature swing. Alsace is cool, but the vines are bathed in sunshine allowing the grapes to ripen slowly developing more complex aromatics. The style of wine is richer and sometimes floral with a medium to full body, and an almost oily texture. The wines can be very long lived.
Oregon Pinot Gris is styled after Alsace, and is also a cool marginal climate for viticulture. Since Pinot Gris is an early ripening variety it matches the shorter growing season in Oregon. The wines here can be a darker color of copper pink with crisp lively flavors of melon, pear, and apple. When allowed to hang on the vines longer the wines are richer and sweeter. These wines are a great alternative to Chardonnay. Here the wine should be drank within 2 to 6 years.
Another popular growing region is Italy. Here Pinot Grigio is grown in the northeastern areas of Friuli, Trentino- Alto Adige, and Veneto. The wines tend to be more mineral driven thanks to heavy concentrations of limestone soils where the vines are mostly planted. The wines show light and lean with light color, and the better areas developing more complexity and minerality from the grapes.
Then we have California. Here the wines ae generally light and sometimes showing a touch sweeter with lower levels of acid. These are not usually designated to the better sites and can rarely show much complexity. Most often mass produced and sold at a relatively low price.
Lastly, there is Germany's Grauer Burgunder (AKA Pinot Grigio), which represents a sleeker and drier style allowing the wine to be more compatible with food.
Whether it be Pinot Grigio or Pinot Gris the styles can represent different aromatics and textural sensations when enjoyed. Although the flavors can be relatively close there is more to this wine than simple patio sippers. If you enjoy Pinot Grigio I would recommend an Alsatian or Oregon Pinot Gris to really experience what this grape is capable of producing. All Pinot Grigio wines will be to a certain extent lighter in style, and are great accompaniments to salads and lighter seafood dishes. The wines are most often fermented in stainless steel at cool temperatures to allow the fruit to stay fresh and the wine to remain crisp. Either way, this white wine is sure to please in the heat of the summer.
Sunday, April 27, 2014
Sunday, April 20, 2014
Discover Rioja
Spanish wines are picking up the pace in the United States, because once they are tasted they lure you in with their power and elegance. Understanding Rioja can be a bit more tricky, however, but once understood its time to start exploring.
Winemaking in Rioja dates back more than 1,200 years and is steeped in history as most wines of Europe are. The wineries were actually established by a growing community of sheep farmers, and were traditionally vinified for communal purposes for the Catholic churches. Today Spain is the number three importer behind France and Italy.
In Rioja the queen of grapes is the Tempranillo which covers 80% of vineyard land there. Most of the red wines are made primarily from this grape, which displays aromas and flavors of red fruits with soft tannins when young,and developing earthy aromas and flavors with age. There are four other grapes grown in Rioja that add complexity and balance to the vines. These grapes include Garnacha Tinta, Graciano, and Mazuelo. In various proportions they add color, acid, and alcohol to the blend.
Rioja is also labeled and shows different characters depending on its age. The youngest wine category is Consecha. These wines are indicated by an olive green label on the back of the bottle. They must be aged for less than one year in oak and less than one year in the bottle before release. They are meant to drink young, fairly inexpensive, and show fruitier, jammy flavors. The next category is Crianza, which has to age at least one year in cask and one year in bottle. These wines start to develop more complexity from their aging requirement and can start to show different layers of complexity. The wines are indicated by a red label on the back of the bottle. Next is Resrva indicated by a a burgundy back label. These wines must age for one full year in cask and two years in bottle. The wines have more depth of flavor and come from the better vineyards of the region. Lastly, is Gran Reserva. This wine is indicated by a royal blue label, showing the royalty of the wine in this region. Grapes are picked from the best vineyards and must age for two full years in cask and three years in bottle. The wines can last for fifteen to twenty years developing layers upon layers of flavors of fruit, earth, and even mushroom.
The most common white wine is Viura. This wine tastes fresh and crisp with apple and citrus flavors. Other grape varieties include Malvasia, and Garnacha Blanca which can be added in various proportions.
The reds are best enjoyed with various meat dishes and can even go well with difficult food pairings such as Indian curry dishes. Overall the reds are very versatile. The whites are fabulous with seafood and are great summer sippers. Either way, try something new and exciting from the typical wines on the grocery store shelves. Discover the number one wine in Spain; Rioja.
Winemaking in Rioja dates back more than 1,200 years and is steeped in history as most wines of Europe are. The wineries were actually established by a growing community of sheep farmers, and were traditionally vinified for communal purposes for the Catholic churches. Today Spain is the number three importer behind France and Italy.
In Rioja the queen of grapes is the Tempranillo which covers 80% of vineyard land there. Most of the red wines are made primarily from this grape, which displays aromas and flavors of red fruits with soft tannins when young,and developing earthy aromas and flavors with age. There are four other grapes grown in Rioja that add complexity and balance to the vines. These grapes include Garnacha Tinta, Graciano, and Mazuelo. In various proportions they add color, acid, and alcohol to the blend.
Rioja is also labeled and shows different characters depending on its age. The youngest wine category is Consecha. These wines are indicated by an olive green label on the back of the bottle. They must be aged for less than one year in oak and less than one year in the bottle before release. They are meant to drink young, fairly inexpensive, and show fruitier, jammy flavors. The next category is Crianza, which has to age at least one year in cask and one year in bottle. These wines start to develop more complexity from their aging requirement and can start to show different layers of complexity. The wines are indicated by a red label on the back of the bottle. Next is Resrva indicated by a a burgundy back label. These wines must age for one full year in cask and two years in bottle. The wines have more depth of flavor and come from the better vineyards of the region. Lastly, is Gran Reserva. This wine is indicated by a royal blue label, showing the royalty of the wine in this region. Grapes are picked from the best vineyards and must age for two full years in cask and three years in bottle. The wines can last for fifteen to twenty years developing layers upon layers of flavors of fruit, earth, and even mushroom.
The most common white wine is Viura. This wine tastes fresh and crisp with apple and citrus flavors. Other grape varieties include Malvasia, and Garnacha Blanca which can be added in various proportions.
The reds are best enjoyed with various meat dishes and can even go well with difficult food pairings such as Indian curry dishes. Overall the reds are very versatile. The whites are fabulous with seafood and are great summer sippers. Either way, try something new and exciting from the typical wines on the grocery store shelves. Discover the number one wine in Spain; Rioja.
Sunday, April 6, 2014
The Wines of Chile
The wines of South America are known to be sources of value for wine consumers. As they become further engrained in their winemaking expertise, the wines are also proving to be world class.
Chile is a 2,700 hundred mile ribbon of land that is set between the Andes Mountains and the Pacific Ocean. With an average width of 110 miles you are never more than a two hour drive from the ocean. It is a dynamic area for grape growing with the frigid Pacific to the west sheltered by the snow capped Andes Mountains. To the north is the arid Atacama- the driest desert in the world, and to the south the ice flows of the Antarctica. The climate is Mediterranean with large temperature swings between the day and night, perfect for ripening grapes slowly, while maintaining acid levels.
One of the most unique facts about Chile is that phylloxera has never been present. Phylloxera devestated crops in Europe and the New World wine growing regions. The isolation of Chile is responsible for this and accounts for the amount of old vine vineyards in the region.
Chile is currently divided into 14 wine growing regions offering a diversity of altitude and soil types for growing grapes.It's virtual lack of humidity and predominately sandy soils lessens the need for pesticides and fertilizers, so viticulture is naturally eco friendly.
The grapes are three quarter red varieties, with Cabernet Sauvignon being the most widely planted, accounting for more than 75% of vineyard land. Merlot is the next most popular, followed by Carmenere, Syrah, and Pinot Noir. With the white grapes Chardonnay and Sauvignon Blanc
tied for second place of all grapes grown.
The good news is that the recent earthquakes left all of the vineyards mainly untouched, so rest assured you will be able to find plenty of wine from Chile in the years to come.
Chile is a 2,700 hundred mile ribbon of land that is set between the Andes Mountains and the Pacific Ocean. With an average width of 110 miles you are never more than a two hour drive from the ocean. It is a dynamic area for grape growing with the frigid Pacific to the west sheltered by the snow capped Andes Mountains. To the north is the arid Atacama- the driest desert in the world, and to the south the ice flows of the Antarctica. The climate is Mediterranean with large temperature swings between the day and night, perfect for ripening grapes slowly, while maintaining acid levels.
One of the most unique facts about Chile is that phylloxera has never been present. Phylloxera devestated crops in Europe and the New World wine growing regions. The isolation of Chile is responsible for this and accounts for the amount of old vine vineyards in the region.
Chile is currently divided into 14 wine growing regions offering a diversity of altitude and soil types for growing grapes.It's virtual lack of humidity and predominately sandy soils lessens the need for pesticides and fertilizers, so viticulture is naturally eco friendly.
The grapes are three quarter red varieties, with Cabernet Sauvignon being the most widely planted, accounting for more than 75% of vineyard land. Merlot is the next most popular, followed by Carmenere, Syrah, and Pinot Noir. With the white grapes Chardonnay and Sauvignon Blanc
tied for second place of all grapes grown.
The good news is that the recent earthquakes left all of the vineyards mainly untouched, so rest assured you will be able to find plenty of wine from Chile in the years to come.
Saturday, March 29, 2014
Nebbiolo- The King of Piedmont
Italy has many famous regions that produce outstanding wines, but I would say that one of my absolute favorites is Nebbiolo from Northwest Piedmont.
Nebbiolo as a grape is high in alcohol, acidity, and tannin creating a very powerful wine. What makes this grape so unique is that all that power is balanced by an ethereal, perfumy, lightness, with a color that is moderate due to it's very thin skins. The captivating aromas of tar, leather, and spice meld deliciously together with nuances of rose petals, dried red fruits,and cinnamon. The flavors are savory, sweet, and spicy in lieu of fruity, rich, and jammy.
Two of the most famous areas for Nebbiolo wines are Barolo and Barbaresco. This is also the name of the wine, which is indicated on the label along with the name of the producer. Barolo is typically more powerful than Barbaresco, which tends to be softer and ready to drink earlier. Barolo can age for decades in the bottle before the high tannin content settles out, mellowing and softening the wine.
Barolo, the king of the region, can be produced in 11 communes with the 5 communes of Barolo and La Morra in the west, and Serralunga d'Alba, Montforte d'Alba, and Castiglione Falletto in the east, comprising 90% of the wine. Only certain areas with attributes can fully ripen the Nebbiologrape that requires a very long growing season. Also, certain soil differences in each commune contribute subtle differences in the wines.
There are two main soil types in Barolo for growing Nebbiolo; Helevetian sandstone in the east and Tortonian soils in the west. Helevetian soils provide more structure to the wines, allowing for longer aging. Tortonian soils have more calcareous marl and produce softer wines. Regardless of soil, Barolo is a massively tannic wine by nature that needs time in the bottle to mature.
Today by law, Barolo must spend 38 months aging before release, with 18 months spent in oak barrels. A Barolo Riserva must age for 62 months. Barbaresco a minimum of 24 months, with 12 months in oak.
Historically, longer aging periods were required in large neutral oak casks, with longer maceration of the grapes( left on the skins). These wines required years even decades of cellaring before the wines were approachable to drink. Today there are producers that are using techniques such as shorter macerations, and smaller oak barriques for aging that give softer , rounder, more approachable wines in youth.
Nebbiolo is also produced outside of Barolo in Ghemme and Gattinara, both in Piedmont. These wines are often blended with the native grape varieties of Bonarda and Vespolina, where as, Barolo and Barbaresco must be 100% Nebbiolo. In neighboring Lombardy, Nebbiolo is the main grape component of Valtellina Superiore as well.
Nebbiolo certainly requires food because it is such a big wine. Lighter styles pair with salami, pates, and lighter meat dishes. Bigger styles with hearty fare such as beef casseroles and slowly braised meats for this substantial wine.
Remember, this is not a wine for the meek, but if you are willing to spend a few dollars on a bottle of Nebbiolo, this wine can be mesmerizing.
Nebbiolo as a grape is high in alcohol, acidity, and tannin creating a very powerful wine. What makes this grape so unique is that all that power is balanced by an ethereal, perfumy, lightness, with a color that is moderate due to it's very thin skins. The captivating aromas of tar, leather, and spice meld deliciously together with nuances of rose petals, dried red fruits,and cinnamon. The flavors are savory, sweet, and spicy in lieu of fruity, rich, and jammy.
Two of the most famous areas for Nebbiolo wines are Barolo and Barbaresco. This is also the name of the wine, which is indicated on the label along with the name of the producer. Barolo is typically more powerful than Barbaresco, which tends to be softer and ready to drink earlier. Barolo can age for decades in the bottle before the high tannin content settles out, mellowing and softening the wine.
Barolo, the king of the region, can be produced in 11 communes with the 5 communes of Barolo and La Morra in the west, and Serralunga d'Alba, Montforte d'Alba, and Castiglione Falletto in the east, comprising 90% of the wine. Only certain areas with attributes can fully ripen the Nebbiologrape that requires a very long growing season. Also, certain soil differences in each commune contribute subtle differences in the wines.
There are two main soil types in Barolo for growing Nebbiolo; Helevetian sandstone in the east and Tortonian soils in the west. Helevetian soils provide more structure to the wines, allowing for longer aging. Tortonian soils have more calcareous marl and produce softer wines. Regardless of soil, Barolo is a massively tannic wine by nature that needs time in the bottle to mature.
Today by law, Barolo must spend 38 months aging before release, with 18 months spent in oak barrels. A Barolo Riserva must age for 62 months. Barbaresco a minimum of 24 months, with 12 months in oak.
Historically, longer aging periods were required in large neutral oak casks, with longer maceration of the grapes( left on the skins). These wines required years even decades of cellaring before the wines were approachable to drink. Today there are producers that are using techniques such as shorter macerations, and smaller oak barriques for aging that give softer , rounder, more approachable wines in youth.
Nebbiolo is also produced outside of Barolo in Ghemme and Gattinara, both in Piedmont. These wines are often blended with the native grape varieties of Bonarda and Vespolina, where as, Barolo and Barbaresco must be 100% Nebbiolo. In neighboring Lombardy, Nebbiolo is the main grape component of Valtellina Superiore as well.
Nebbiolo certainly requires food because it is such a big wine. Lighter styles pair with salami, pates, and lighter meat dishes. Bigger styles with hearty fare such as beef casseroles and slowly braised meats for this substantial wine.
Remember, this is not a wine for the meek, but if you are willing to spend a few dollars on a bottle of Nebbiolo, this wine can be mesmerizing.
Sunday, March 23, 2014
Amarone: One of Italy's Greatest Wines
Amarone della Valpolicella is a big, rich, and dry red wine; one of Italy's greatest acheivements in winemaking. It comes from one of the most significant regions in Italy; Veneto. This region produces more wine than any other region in Italy. Located in the north-eastern sector, the regions capital and largest city is Venice. Veneto also produces more wine than any other region in Italy- much falls at a lower level of quality, but here Amarone is king.
The raisinated styles of Amarone della Valpolicella along with it's dessert style Recioto della Valpolicella represent the height of complexity in the Valpolicella region of Veneto. Amarone is made by apassimento process ,which adds complex dried fruit components and alcoholic warmth to the wines. The grapes are harvested at peak ripeness and left to dry in special lofts for at least three months, before fermentation, effectively concentrating their suger and extract. The wines are then fermented to dryness and aged in either large neutral casks, or smaller oak barrique barrels ,which add spice and density.
The wines are produced from the native Italian varieties of Corvina(45-95%), Rondinella(5-30%), and a maximum of 25% other grape varieties of which 10% must be native to Veneto, with no grape comprising more than 10% of the other grape varieties. The wines then must age for at least two years from January 1st, following the harvest. Riserva wines must age for four years from November 1st. Also, grapes may not be vinified before December 1st of the harvest year.
In Valpolicella there is the Classico area to the western end of the appellation, near the shores of Lake Garda that is known for some of the highest quality. Eastern areas of Valpantena and Ilasi can be equal in quality. The wines are often labeled according to the area in which the grapes are harvested. Classico (west), and Valpantena (east).
Basic Valpolicella wines are made from the same grape varieties as Amarone without the drying of the grapes, and since Amarone is in such high demand, it is mandated that not more than 65% of harvested grapes can be used for the making of Amarone.
In the glass the wine is powerful, ripe, raisiny, and dry possessing dark fruit flavors. Amarone's big flavors pair well with hearty dishes such as beef, game and stews.
Many that try Amarone for the first time are pleasantly surprised at how delicious this wine is. As in any style of wine, producer is key to quality. Some of my favorites are Sartori for a more approachable style; this is made from a lesser percentage of Corvina, Masi Costasera, and Bertani Valpolicella Valpantena. Bertani also makes vintage Amarone, but you will pay the high price of $100 a bottle and significantly higher for older vintages. Traditional Amarone can age and develop in the bottle for decades. To experience Amarone for the first time, seek out the producer Sartori for a price of about $35 a bottle.
The raisinated styles of Amarone della Valpolicella along with it's dessert style Recioto della Valpolicella represent the height of complexity in the Valpolicella region of Veneto. Amarone is made by apassimento process ,which adds complex dried fruit components and alcoholic warmth to the wines. The grapes are harvested at peak ripeness and left to dry in special lofts for at least three months, before fermentation, effectively concentrating their suger and extract. The wines are then fermented to dryness and aged in either large neutral casks, or smaller oak barrique barrels ,which add spice and density.
The wines are produced from the native Italian varieties of Corvina(45-95%), Rondinella(5-30%), and a maximum of 25% other grape varieties of which 10% must be native to Veneto, with no grape comprising more than 10% of the other grape varieties. The wines then must age for at least two years from January 1st, following the harvest. Riserva wines must age for four years from November 1st. Also, grapes may not be vinified before December 1st of the harvest year.
In Valpolicella there is the Classico area to the western end of the appellation, near the shores of Lake Garda that is known for some of the highest quality. Eastern areas of Valpantena and Ilasi can be equal in quality. The wines are often labeled according to the area in which the grapes are harvested. Classico (west), and Valpantena (east).
Basic Valpolicella wines are made from the same grape varieties as Amarone without the drying of the grapes, and since Amarone is in such high demand, it is mandated that not more than 65% of harvested grapes can be used for the making of Amarone.
In the glass the wine is powerful, ripe, raisiny, and dry possessing dark fruit flavors. Amarone's big flavors pair well with hearty dishes such as beef, game and stews.
Many that try Amarone for the first time are pleasantly surprised at how delicious this wine is. As in any style of wine, producer is key to quality. Some of my favorites are Sartori for a more approachable style; this is made from a lesser percentage of Corvina, Masi Costasera, and Bertani Valpolicella Valpantena. Bertani also makes vintage Amarone, but you will pay the high price of $100 a bottle and significantly higher for older vintages. Traditional Amarone can age and develop in the bottle for decades. To experience Amarone for the first time, seek out the producer Sartori for a price of about $35 a bottle.
Sunday, March 16, 2014
Mucat- The progenitor of grape varieties
Moscato is all the rage for wine drinkers, especially millenials, which is a category for those born after 1980. Young and old alike though, are purchasing this wine in vast quantities, and it has become one of the fastest growing categories for wine in the last few years.
Moscato is known for it's decadently sweet wines, that have flavors and aromas of orange blossom, apricots, and fresh picked peaches. The wine is considered a white wine, and has a golden colored hue. It can be purchased as a still wine, slightly effervescent, or as fully sparkling spumante styles. Dry or sweet wines are produced however, and the Muscat grape is rarely subtle in its characteristics, regardless of how it is vinified. It is the one grape variety that actually tastes like grapes, and is grown for table grapes as well as wine production.
Moscato is not something new, it is known to be the first grape variety that is the progenitor to all other grape varieties. There are three types of Muscat that are grown to produce wine. The first is Muscat Blanc a Petits Grains, this is the oldest grape variety that we have, and is the star of Muscat. This type produces the most refined wines with intense flavors, showing more depth and complexity. Muscat of Alexandria is less refined, and also grown for table grapes in California. The wines can be intense but lack the complexity of Muscat Blanc a Petits Grains. Lastly, is Mucat Ottonel, it has less powerful aromas and lacks intensity.
Most wines that you find on grocery store shelfs labeled Moscato, are more than likely made from Muscat Alexandria grapes. Generally the grapes are grown in the Central Coast AVA in California. They are produced sweet, but will lack the intensity of a true Moscato d'Asti. This is a region in Piedmont, Italy that has been producing the most aromatic, deliciously sweet moscato wines, that show the complexity of Muscat Blanc a Petits Grains. Asti is also the area in Italy where Asti Spumante is produced. Martini and Rossi Asti Spumante has had its heyday, and millions of bottles have been enjoyed around the world. Most people still do not realize that this is made from their beloved Moscato. Producers of these wines are starting to label them as Asti Spumante Moscato to catch some of the action.
There are also other wines produced from this grape in even sweeter dessert styles, such as Vin Doux Naturels in France. These are made by adding pure grape spirit to the fermenting grape juice, arresting fermentation and leaving a residue of natural sugar in the wines. Usually these are sold in smaller bottles and are intoxicatingly complex, and deliciously sweet. These are also made from Muscat Blanc a Petits Grains grapes. Rutherglen Muscats from Australia have also gained recognition for their version of sticky sweet Muscat Blanc a Petits Grains.
These fragrant Moscato wines range from delicate to syrupy. Delicate, grapy styles match up with spicy Thai or Indian food, and are delightful to enjoy on their own. Sweeter styles go with a wide range of desserts incorporating fruit.
So when you are at the store wondering what to buy, price is relevant. The lower priced bottles labeled Moscato will not be as intensely flavored as Moscato d' Asti. So if you want to get a true sense of the grape try something from the Asti region, one of the original homes of this glorious grape.
Enjoy your Moscato- there is much to love!
Moscato is known for it's decadently sweet wines, that have flavors and aromas of orange blossom, apricots, and fresh picked peaches. The wine is considered a white wine, and has a golden colored hue. It can be purchased as a still wine, slightly effervescent, or as fully sparkling spumante styles. Dry or sweet wines are produced however, and the Muscat grape is rarely subtle in its characteristics, regardless of how it is vinified. It is the one grape variety that actually tastes like grapes, and is grown for table grapes as well as wine production.
Moscato is not something new, it is known to be the first grape variety that is the progenitor to all other grape varieties. There are three types of Muscat that are grown to produce wine. The first is Muscat Blanc a Petits Grains, this is the oldest grape variety that we have, and is the star of Muscat. This type produces the most refined wines with intense flavors, showing more depth and complexity. Muscat of Alexandria is less refined, and also grown for table grapes in California. The wines can be intense but lack the complexity of Muscat Blanc a Petits Grains. Lastly, is Mucat Ottonel, it has less powerful aromas and lacks intensity.
Most wines that you find on grocery store shelfs labeled Moscato, are more than likely made from Muscat Alexandria grapes. Generally the grapes are grown in the Central Coast AVA in California. They are produced sweet, but will lack the intensity of a true Moscato d'Asti. This is a region in Piedmont, Italy that has been producing the most aromatic, deliciously sweet moscato wines, that show the complexity of Muscat Blanc a Petits Grains. Asti is also the area in Italy where Asti Spumante is produced. Martini and Rossi Asti Spumante has had its heyday, and millions of bottles have been enjoyed around the world. Most people still do not realize that this is made from their beloved Moscato. Producers of these wines are starting to label them as Asti Spumante Moscato to catch some of the action.
There are also other wines produced from this grape in even sweeter dessert styles, such as Vin Doux Naturels in France. These are made by adding pure grape spirit to the fermenting grape juice, arresting fermentation and leaving a residue of natural sugar in the wines. Usually these are sold in smaller bottles and are intoxicatingly complex, and deliciously sweet. These are also made from Muscat Blanc a Petits Grains grapes. Rutherglen Muscats from Australia have also gained recognition for their version of sticky sweet Muscat Blanc a Petits Grains.
These fragrant Moscato wines range from delicate to syrupy. Delicate, grapy styles match up with spicy Thai or Indian food, and are delightful to enjoy on their own. Sweeter styles go with a wide range of desserts incorporating fruit.
So when you are at the store wondering what to buy, price is relevant. The lower priced bottles labeled Moscato will not be as intensely flavored as Moscato d' Asti. So if you want to get a true sense of the grape try something from the Asti region, one of the original homes of this glorious grape.
Enjoy your Moscato- there is much to love!
Sunday, March 9, 2014
Pinot Noir is a grape that I find fascinating , not only because it produces some of the greatest wine in the world, but it has a lightness and ethereal character that keeps you coming back for more.
Pinot Noir is a grape variety that is native to Burgundy, France. It can excel when Mother Nature provides the region with perfect growing conditions for the grape. That is just enough sun, with a dry, cool climate allowing for a long slow ripening period. Pinot Noir is finicky, demanding absolute perfect conditions to ripen fully. It's skin is thin making it susceptible to rot in humid environments, along with not being able to withstand excessive heat and hot sun.
Characteristics of the grape include aromas of raspberry, strawberry, cherry, lilac and forest floor, leather, even mushroom with an aged wine. Often finished wines are referred to in terms of texture, such as silk or satin.
Burgundy, France sets a standard for excellence with Pinot Noir wines, where the grape originated. On a fault line in an area known as the Côte d'Or , is where you will find some of the highest expressions possible in this grape. On marl and limestone soils that originated 180 to 170 million years ago, Cisterian monks have created 100% varietal wines here since 200 AD.
Vineyard land is segmented in a hierarchy from Grand Cru, Premier Cru, and Village wines, with Grand Cru coming from the most exceptional vineyards, with perfect eastern exposure to the sun. The wines here can age for decades developing layers of complexities. Out of the top fifty most expensive wines in the world, two thirds are Burgundy. At a recent auction, Henri Jayer's 1987 Richebourg Grand Cru, from Domaine de la Romanee Conti, received $14,397 a bottle!
While these wines are obviously out of reach, with the exception of the extraordinarily wealthy, good Burgundy can be experienced at Village level for about $30.00 a bottle.
Other regions in the United States, such as Willamette Valley in Oregon, along with California's Central Coast, Carneros, Russian River, and Santa Barbera are also producing an array of delicious Pinot Noir.
Willamette, Oregon is most notably compared to that of Burgundy in regards to climate. Here the wines must be composed of 90% of the grape variety, with quality conscience producers still making the wines with 100% of the grape variety.
In California many bargains can be found, but buyer beware, generally the fruity less expensive wines only need to be composed of 75% of Pinot Noir, with darker, richer grapes masking the subtlety of the Pinot Noir can offer.
You can find Pinot Noir in many parts of the world such as Champagne producing delicious Blanc de Noirs Sparkling wines, Spatburgunder in Germany's cool marginal climate, and New Zealand's Central Otago and Martinbourough, making wines with thrilling intensity.
One thing is for certain, there is much to be explored in this single grape variety. Once you discover it for yourself, it may too, become one of your personal favorites.
Pinot Noir is a grape variety that is native to Burgundy, France. It can excel when Mother Nature provides the region with perfect growing conditions for the grape. That is just enough sun, with a dry, cool climate allowing for a long slow ripening period. Pinot Noir is finicky, demanding absolute perfect conditions to ripen fully. It's skin is thin making it susceptible to rot in humid environments, along with not being able to withstand excessive heat and hot sun.
Characteristics of the grape include aromas of raspberry, strawberry, cherry, lilac and forest floor, leather, even mushroom with an aged wine. Often finished wines are referred to in terms of texture, such as silk or satin.
Burgundy, France sets a standard for excellence with Pinot Noir wines, where the grape originated. On a fault line in an area known as the Côte d'Or , is where you will find some of the highest expressions possible in this grape. On marl and limestone soils that originated 180 to 170 million years ago, Cisterian monks have created 100% varietal wines here since 200 AD.
Vineyard land is segmented in a hierarchy from Grand Cru, Premier Cru, and Village wines, with Grand Cru coming from the most exceptional vineyards, with perfect eastern exposure to the sun. The wines here can age for decades developing layers of complexities. Out of the top fifty most expensive wines in the world, two thirds are Burgundy. At a recent auction, Henri Jayer's 1987 Richebourg Grand Cru, from Domaine de la Romanee Conti, received $14,397 a bottle!
While these wines are obviously out of reach, with the exception of the extraordinarily wealthy, good Burgundy can be experienced at Village level for about $30.00 a bottle.
Other regions in the United States, such as Willamette Valley in Oregon, along with California's Central Coast, Carneros, Russian River, and Santa Barbera are also producing an array of delicious Pinot Noir.
Willamette, Oregon is most notably compared to that of Burgundy in regards to climate. Here the wines must be composed of 90% of the grape variety, with quality conscience producers still making the wines with 100% of the grape variety.
In California many bargains can be found, but buyer beware, generally the fruity less expensive wines only need to be composed of 75% of Pinot Noir, with darker, richer grapes masking the subtlety of the Pinot Noir can offer.
You can find Pinot Noir in many parts of the world such as Champagne producing delicious Blanc de Noirs Sparkling wines, Spatburgunder in Germany's cool marginal climate, and New Zealand's Central Otago and Martinbourough, making wines with thrilling intensity.
One thing is for certain, there is much to be explored in this single grape variety. Once you discover it for yourself, it may too, become one of your personal favorites.
Sunday, March 2, 2014
Champagne
I think that we have all had a glass of sparkling wine at one time or another. Generally it is brought out at special occasions, like weddings or New Years Eve events, but I enjoy sparkling wine year round. Actually, next to Pinot Noir it probably tops my list of favorite wines.
There are several types of sparkling wine made throughout the world, but the most widely recognized is Champagne. Champagne is actually a region in Northwestern France where grapes are grown to produce this bubbly concoction. It is governed by law as to the way the grapes are grown, how large the harvest can be, what type of grape varieties can be used, the fermentation process, and aging recommendations. First of all, Champagne can only be legally called Champagne if it comes from this delineated area of France. If sparkling wine is made outside of this area in France, it is simply known as cremánt, followed by the region from where it is produced. Example Cremánt d'Alsace, which is another region in France.
Sparkling wine is known by different names in other countries such as Sekt in Germany, Prosecco or Franciacorta in Italy, Cava in Spain, and simply Sparkling wine here in the United States. All have their own styles and types of grapes that are used.
Champagne can only use three different grape varieties by law, they are Chardonnay, Pinot Noir, and Pinot Meunier. These grapes are also only permitted to grow in the five districts of Montagne de Reims, Valle de la Marne, Cote des Blancs, Cote de Sézanne, and Cote des Bars (Aube district). The grapes grown from these three regions are further classified into different status levels, based on the best land for growing conditions. This can also be part of the determining factor on the price that you pay for a finished bottle of wine.
Bubbles are created in wine by trapping the by products of alcoholic fermentation, which are carbon dioxide and ethanol, in a closed atmopshere. The carbon dioxide is then forced to integrate into the wine.There are also different ways in creating the bubbles in Champagne and Sparkling wines that are relevant to quality. The first and most tedious is known as Traditional Method. This is where a secondary alcoholic fermentation takes place in the same bottle in which it is sold as a final product. Other production methods are secondary fermentation taking place in a pressurized tank, and simple carbonation injection. The Traditional Method wines are always more developed and complex due to extended aging, and bottle fermentation, allowing the carbon dioxide to dissolve more thoroughly into the wine. This is also an obviously more expensive process than simple tank fermentation. Your most inexpensive bottles will generally employ the tank method, and the really cheap wines that you may see are more than likely simply carbonated, just like soda.
All sparkling wine is made in one of these general categories with a few exceptions such as Transversage, which is used for different bottle formats, Partial Fermentation Method for low- alcohol, sweet sparkling wines such as Moscato d' Asti (this is also tank method), and lastly, the Ancestral Method which is rarely encountered.
Sparkling wine is also made in a variety of sweetness levels to enjoy:
Brut- dry
Extra Dry- off dry
Sec- slightly sweet
demi-sec- sweet
Doux- very sweet
The next time you reach for a beverage try something sparkling- it has a way of bringing a special occasion to any day!
Sunday, February 23, 2014
Making the Most Out of Wine
Do you ever wonder what makes a wine great or not so great? Well there are no rights or wrongs when it comes to the appreciation of wine. The most important aspect of any wine is that you enjoy it. However, there are certain concepts that you can apply to allow yourself to better appreciate what you are drinking while assuring an accurate assessment to the type and quality of the wine.
We tend to think of wine in terms of the way it smells and tastes when in fact the distinction of the two is very vague. The taste of the wine is actually an impression that we make by our sense of smell; we do this through our noses and our mouths. Without the sense of smell we are unable to appreciate what we are drinking. Taste is actually a misleading term that we think of as being connected with our mouths. In actuality we have four very basic senses directly associated with our palate; sweetness, sourness, saltiness, and bitterness. There is also another that is debated called "umami", a savory component of which sodium glutamate is an example.
Sweetness in wine, detected on the tip of the tongue, is the residual sugar that is left in the wine after fermentation has stopped. This can vary from bone dry to very sweet. Most inexpensive bottles- outside of dessert styles- have higher amounts of residual sugar left in the wine as this is a sure fix for hiding imbalances, making the wine easier to enjoy while masking poor quality.
While sweetness is the most obvious of the four tastes, acidity is the key to the balance of the wine. Acidity is referred to as sourness- like a sour lemon. Sourness is noticed on the sides of your tongue. It is extremely important in winemaking to have acidity to balance out sweetness. Too much acidity can make the wine tart while not enough will make the wine seem flabby or flat. This is also important in the vineyard as grapes lose acidity as they ripen, therefore winemakers try to harvest at peak time when grapes are perfectly ripe and before the acid starts to drop. These two components are very crucial to balance in a finished wine.
Other basic tastes such as saltiness is rarely found in wine, while bitterness registers on the back of the tongue. Bitterness is less important than sweet and sourness but can be found in red wines from extraction of bitterness from the stems and seeds of grapes or from a particular grape variety. This is most seen in Italian red wines.
There are two more relevant sensations; tannin and weight. Tannin is derived from the skins, stems, and seeds in grapes or can be extracted from wood barrels during aging of the wine. Tannin is most noticeable in tea and walnuts outside of wine producing a dry chaffing sensation in the mouth. Wines that contain copious amounts of tannin in their youth are meant to drink in the future with the tannin acting as a preservative. Tannin will eventually break down in a wine allowing flavor elements of the young wine to knit together, producing over time a softer, elegant, and mature wine.
Last is the weight of the wine; this can be light to full bodied. A wines weight is the measure of how much extract and alcohol it has. A full bodied wine has alcohol levels of 13.5% and higher while a light bodied wine can be 8% alcohol and lower. This sensation can be detected in the mouth - does the wine feel heavy like cream or light and watery? Full bodied wines can also leave a burning sensation when swallowed so this too can be an important factor in the balance of the finished wine.
Since we have covered the basics and you can now assess a wines balance of sugar, acid, tannin, and body, what about the quality of the wine. The first is cleanliness- wine is described as clean if it has no faults. This is best detected by the way the wine smells. There are many common faults in wine but the best advise is that if it doesn't smell right don't drink it!
The second is quality which can be determined by the length or finish of a wine. This is the lingering flavor that stays with you after you have swallowed the wine indicating a wine that has been well made. A great wine can linger for a very long time furthering your enjoyment.
By applying these simple concepts you can become an excellent taster while getting the most from your next glass of wine.
We tend to think of wine in terms of the way it smells and tastes when in fact the distinction of the two is very vague. The taste of the wine is actually an impression that we make by our sense of smell; we do this through our noses and our mouths. Without the sense of smell we are unable to appreciate what we are drinking. Taste is actually a misleading term that we think of as being connected with our mouths. In actuality we have four very basic senses directly associated with our palate; sweetness, sourness, saltiness, and bitterness. There is also another that is debated called "umami", a savory component of which sodium glutamate is an example.
Sweetness in wine, detected on the tip of the tongue, is the residual sugar that is left in the wine after fermentation has stopped. This can vary from bone dry to very sweet. Most inexpensive bottles- outside of dessert styles- have higher amounts of residual sugar left in the wine as this is a sure fix for hiding imbalances, making the wine easier to enjoy while masking poor quality.
While sweetness is the most obvious of the four tastes, acidity is the key to the balance of the wine. Acidity is referred to as sourness- like a sour lemon. Sourness is noticed on the sides of your tongue. It is extremely important in winemaking to have acidity to balance out sweetness. Too much acidity can make the wine tart while not enough will make the wine seem flabby or flat. This is also important in the vineyard as grapes lose acidity as they ripen, therefore winemakers try to harvest at peak time when grapes are perfectly ripe and before the acid starts to drop. These two components are very crucial to balance in a finished wine.
Other basic tastes such as saltiness is rarely found in wine, while bitterness registers on the back of the tongue. Bitterness is less important than sweet and sourness but can be found in red wines from extraction of bitterness from the stems and seeds of grapes or from a particular grape variety. This is most seen in Italian red wines.
There are two more relevant sensations; tannin and weight. Tannin is derived from the skins, stems, and seeds in grapes or can be extracted from wood barrels during aging of the wine. Tannin is most noticeable in tea and walnuts outside of wine producing a dry chaffing sensation in the mouth. Wines that contain copious amounts of tannin in their youth are meant to drink in the future with the tannin acting as a preservative. Tannin will eventually break down in a wine allowing flavor elements of the young wine to knit together, producing over time a softer, elegant, and mature wine.
Last is the weight of the wine; this can be light to full bodied. A wines weight is the measure of how much extract and alcohol it has. A full bodied wine has alcohol levels of 13.5% and higher while a light bodied wine can be 8% alcohol and lower. This sensation can be detected in the mouth - does the wine feel heavy like cream or light and watery? Full bodied wines can also leave a burning sensation when swallowed so this too can be an important factor in the balance of the finished wine.
Since we have covered the basics and you can now assess a wines balance of sugar, acid, tannin, and body, what about the quality of the wine. The first is cleanliness- wine is described as clean if it has no faults. This is best detected by the way the wine smells. There are many common faults in wine but the best advise is that if it doesn't smell right don't drink it!
The second is quality which can be determined by the length or finish of a wine. This is the lingering flavor that stays with you after you have swallowed the wine indicating a wine that has been well made. A great wine can linger for a very long time furthering your enjoyment.
By applying these simple concepts you can become an excellent taster while getting the most from your next glass of wine.
Sunday, February 16, 2014
Welcome to Wine Virtuoso
I have chosen to write about wine because it is part of my life.....
There are so many articles and blogs about wine these days it is hard to think of something original. I have worked in the wine distribution business for over eight years now with over a decade in the restaurant business to back that up and the subject of wine still entices me. There is so much to discover in a bottle of wine such as learning about the place in which it was made, the family history of the producer, and whether mother nature has put her stamp of approval on a particular vintage.
I have sampled countless bottles of wine and worked with producers from around the world and am preparing to sit an exam for a Certified Wine Educator. My aspirations are to help remove the mystique that often goes along with walking into a wine department or looking at a restaurant wine list and being able to choose a style of wine for yourself, or as a gift. Most importantly wine is meant to promote conversation around the dinner table, to relax, engage in great conversation, and to awaken the senses. I often have many requests to find that great bottle of wine that was enjoyed at a restaurant or while on a vacation, and often times it is not so much about the wine that they drank but the place and the time that inspired, mostly to relive that moment.
The history of wine spans over thousands of years and to truly understand and appreciate the culture I find it necessary to peel back the layers by talking about the history, discussing varieties and styles that are produced, to focus on specific producers, and to incorporate food and wine pairings to provoke your creative side.
There is an extraordinary amount of information to cover when examining the grape including history, culture, chemistry, wine faults, viticulture, wine production, tasting, health, and wine etiquette and service. Along with areas of production to include France, Italy, Spain, Portugal, Germany, Central and Eastern Europe, Eastern Mediterranean, United States and North America, South America, Australia, New Zealand, and South Africa. With each country incorporating specific laws of production and winemaking practices, all while creating their own unique style.
I am currently in the study mode for my exam and intend to cover varieties in this blog starting from the most common to the obscure with intentions of covering any topics that I stumble upon along the way. I do believe that there is a style of wine out there for anyone who enjoys an adult beverage on occasion and hope to broaden the horizons for those who choose to follow this blog. So grab a glass and enjoy your favorite wine while you join me for a trip around the world.
There are so many articles and blogs about wine these days it is hard to think of something original. I have worked in the wine distribution business for over eight years now with over a decade in the restaurant business to back that up and the subject of wine still entices me. There is so much to discover in a bottle of wine such as learning about the place in which it was made, the family history of the producer, and whether mother nature has put her stamp of approval on a particular vintage.
I have sampled countless bottles of wine and worked with producers from around the world and am preparing to sit an exam for a Certified Wine Educator. My aspirations are to help remove the mystique that often goes along with walking into a wine department or looking at a restaurant wine list and being able to choose a style of wine for yourself, or as a gift. Most importantly wine is meant to promote conversation around the dinner table, to relax, engage in great conversation, and to awaken the senses. I often have many requests to find that great bottle of wine that was enjoyed at a restaurant or while on a vacation, and often times it is not so much about the wine that they drank but the place and the time that inspired, mostly to relive that moment.
The history of wine spans over thousands of years and to truly understand and appreciate the culture I find it necessary to peel back the layers by talking about the history, discussing varieties and styles that are produced, to focus on specific producers, and to incorporate food and wine pairings to provoke your creative side.
There is an extraordinary amount of information to cover when examining the grape including history, culture, chemistry, wine faults, viticulture, wine production, tasting, health, and wine etiquette and service. Along with areas of production to include France, Italy, Spain, Portugal, Germany, Central and Eastern Europe, Eastern Mediterranean, United States and North America, South America, Australia, New Zealand, and South Africa. With each country incorporating specific laws of production and winemaking practices, all while creating their own unique style.
I am currently in the study mode for my exam and intend to cover varieties in this blog starting from the most common to the obscure with intentions of covering any topics that I stumble upon along the way. I do believe that there is a style of wine out there for anyone who enjoys an adult beverage on occasion and hope to broaden the horizons for those who choose to follow this blog. So grab a glass and enjoy your favorite wine while you join me for a trip around the world.
Subscribe to:
Posts (Atom)