Types of Wine
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Alsace is in the northeastern section of France, up against the German border. It is separated from the rest of France by the Vosges mountains. Because of its location, Alsacian wines have many German traits. One of the similarities is in the the way the wines are named. Alcase is one of the only French areas to name their wines after the grape used, for example Gewurztraminer or Riesling, instead of by a region. Indeed, the main wines of Alsace are ones often found in German wineries - Gewurztraminer, Muscat, Riesling, Pinot Gris, and Chardonnay. The land tends to create a spicy wine, so even the Gewurztraimner in Alsace is spicier than in its native Germany. The land is also best for white wines, although a very few red are grown here. Alsace produces some fine "Vendange Tardive," or late harvest wines. These wines are sweeter than normal and are lovely for dessert.
Airen is planted extremely heavily in Spain, and in the 80s covered around 1.2 million acres of land. It is planted with a low number of vines per acre, and is used in the production of brandy as well as standard dry white table wines. The light-skinned grapes create wines that are typically inexpensive and not well known for their flavor.
Even simple things about Sherry have been decided long ago. The capacity of the Sherry cask (butt) was set in the 1400s! To help Sherry stay stabilized during ocean voyages of these times, brandy was added to the wine. This is why Sherry is now a "fortified", or alcohol-added, wine. In 1933 the Consejo Regulador was setup to protect Sherry's consistency. In the mid 1990s, the EU ruled that all EU nations must abide by the ruling that Sherry only comes from this region in Spain. The three centers of Sherry in Spain are Jerez de la Frontera, Sanlucar de Barrameda, and Puerto de Santa Maria. Spain produces 19.8 million gallons of sherry a year. Other current producers of a "Sherry" are South Africa, Australia, France, and Germany. There are dry sherries that can be served chilled, and sweet sherries for room temperature. Sherry can be created as a dessert wine or a cheese wine, or anything in between. The two main types of sherry are the pale, dry fino/manzanilla and the dark, full, dry oloroso sherry. Andalucia holds sherry vineyards in areas where the ground has a lot of albariza soil - porous, white limestone/sand/clay/chalk. This sherry uses the palomino, pedro ximenez, and muscatel grapes. The grapes are harvested around September 8th. Sherry is unique in that it exposes the wine to air during aging - usually something that is prevented. A layer of "Flor", or yeast, forms on top of the liquid and holds back the air. Amontillado is perhaps the most famous style of sherry, mentioned in the famous short story by Edgar Allan Poe - "The Cask of Amontillado". The word Amontillado, which is Spanish, is an adjective meaning "Montilla-like". Montilla is in southern Spain, part of the Andalucia wine zone. The fortified wines from this region are made using the standard Sherry production method. Montilla fortified wines are medium-weight, first maturing under a layer of flor (yeast cells), and then cycled through the 'solera' system where older casks are refilled with younger wine. This keeps the wine flavor consistant over the years. Amontillado therefore is a Sherry, made in Jerez, in the style of this Montilla beverage. Sherry is aged for five years and is done with a solera method of blending. In this, the first sherry is "laid down" in a cask. The next year, a similar tasting sherry is put above it. Some sherry is taken from the bottom cask, and it is "replenished" with liquid from the cask over it, which is replenished from the cask over it, and so on. The "series" of casks is called a criadera, and the cascade method is called "running the scales". Only 33% of the solera is removed per year. In this manner, the sherry maintains a consistant taste. Often Sherries are labelled with the date that the solera was first started - often quite a while ago! Sherry should be served at 57F. Because it is fortified it can last quite a while, but is not immortal :) Try to drink sherry within 5-10 years of its original date. People tend to drink fortified wines such as sherry in small glasses because of their higher alcohol levels. The small glass mouth can help to minimize the alcohol aroma and prevent it from overwhelming the flavor. Sherry is usually sipped as an after dinner drink, perhaps with cheese or nuts.
Word Definitions: For most of the world, cider has always been alcoholic. It is only in modern time US that "cider" can mean the unalcoholic version. Even in colonial America, it was alcoholic cider that was enjoyed by the colonials. The word "cider" is simply the traditional word for apple alcoholic beverage, and can be used interchangeably with the word "wine". It is simply the result of apples interacting with yeast to create an alcoholic beverage. In fact in Germany, they do call this drink an "apple wine".
Aramon is a red wine which once was the most commonly planted grape in France! Amazingly, in modern days most wine drinkers have never heard of Aramon or tried it. I admit I like the name Aramon because it reminds me of Aragorn, my hero from Lord of the Rings :) In France Aramon did very well, especially in the Languedoc region. It produced tons of fruit and resisted disease well. Aramon was never a "high end $200/bottle" type of wine. Rather, it made tons of juice, could grow easily, and would result in lots of easy-drinking jug wine. The perfect thing for kicking back on a streetside cafe in the afternoon, sipping some inexpensive wine, nibbling some cheese and talking with friends. Aramon traces its parentage to Gouais blanc and another unknown parent. That means Aramon is sort of related (a cousin?) to the Gamay grapes. Researchers believe the Gouais line was brought to France and other regions by the Romans as they came into the area. If you can find some Aramon, give it a try! It's definitely a historical treat, to drink what most of the French were drinking up through the mid 1900s.
Armagnac is a brandy created in Gascony, about 100 miles south of Cognac. There are three areas in Armagnac - Bas-Armagnac (the best), Tenareze, and Haut-Armagnac. Most Armagnac are created from these four grapes: Folle Blanche, Ugni Blanc (trebbiano), Colombard and Baco. This region uses a continuous still method, where they ferment to a lower alcohol level. This allows the spirit to retain many of its characteristics, although it often needs longer aging (13-15 yrs) than a Cognac. Armagnac has an additional level - Hors d??ge - which must be aged for 10 years before release. Note that after around 35 years, almost all brandies have lived too long. Brandies are typically drunk after a meal, at around 70F. They go well with nut and apple desserts, or on their own. It should be served in a thin glass, which should be held by the stem - not the bowl. Warming the glass causes the alcohol to evaporate too quickly, drowning out the fruit aromas.
A non-Champagne sparkling wine, Asti spumanti comes from the Turin region of Italy and is very popular with new wine drinkers. Asti spumanti is Italy's second most produced wine, with "clones" produced in California and other locations. It is a sweet-to-semi-sweet dessert wine. Some people prefer asti to French Champagne because of asti's sweetness and easy drinking qualities. Asti Region Asti is a "DOCG" wine, meaning it is regulated as to what grapes can be used in it, and what areas can create an Asti Spumanti. The DOCG rating system for Asti was set up in 1993. The Asti DOCG rating requires: D.O.C.G. STATUS: 1993 GRAPE: Moscato bianco (white Moscato) MAXIMUM PRODUCED AMOUNT: 100 quintals grapes per hectare. COLOR: from straw yellow to pale golden yellow PERLAGE: fine and persistent BOUQUET: fragrant, of Moscato grapes TASTE: sweet, aromatic and chatacteristic LIMPIDITY: brilliant OVERALL MINIMUM ALCOHOL LEVEL: 11 degrees with minimum 4.5 degrees of reduced alcohol. Riedel Glass Martini & Rossi, the leading producer of asti spumanti, cranks out 21 million bottles annually of this fine alcohol. It was first named "Moscato Champagne", but by the time it came over to the US (1930s) they changed the name. Asti spumanti is made from Muscat Canelli grapes. Asti is the town that actually supplies the grapes, while "Spuma" means "foam". Asti Spumanti is a light yellow color, and is sweeter than typical French Champagne. It should be served in a tall, thin glass to preserve its bubbles. Asti spumanti goes very well with sweet desserts - a dish of strawberries, a sweet peach pie. It is the perfect summertime drink - light and sweet! Asti spumanti should be served at 41F, which is almost out-of-the-fridge temperature. Asti Spumanti is a drink now wine. It is not meant for aging. It will not go "bad" if it's old, it just will not taste as good.
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What a red! None of this mamby-pamby light stuff. A Baco Noir, created from hybrid grapes, has heft to it - very complex flavors, with wood, spice, richness, texture. Definitely a long finish, something that can go with a rich BBQ ribs dish. Best of all, there's the infamous Purple Mouth that results! When I tasted one at Henry of Pelham's winery in the Niagara region of Canada, they made me stick out my tongue to show the purpleness. You can offer this wine to unsuspecting friends and see if they notice each others tongues. They probably won't, they'll be enraptured by the wine's flavor. I love this quote. "Pelham's Baco Noir is the 'true north' red wine - woodsy, rustic and wild. It needs food that smacks of the wilderness and a few plaid shirts 'round the supper table. If your dining room is from Ikea forget Baco Noir. Delicious now, but age two or three years if you can." William Munnelly, The 100 Best Wines for 1999.
You might wonder why balsamic vinegar is showing up on a wine site. The answer is easy - it is made with wine! It was used way back in the year 1,000. The name, meaning "like Balsam", refers to its rich spicy aroma. Since people have been drinking wine for thousands of years, it's no surprise that they enjoyed wine vinegar too. This is simply what happens to wine when it gets old. Of course, they don't tend to "let" a wine get old in order to make vinegar. They control it. With balsamic vinegar they use specific types of wine - the Trebbiano and Lambrusco red grape as well as the spergola white grape. A balsamic vinegar must be 100% wine - nothing else. The wine is then aged in different oak barrels to give flavor to the wine. These are acacia, ask, cherry, chestnut, juniper, mullbery and oak. It is aged anywhere from 12 years to 150 years. Of course the older the better. Balsamic vinegar is not meant to be glugged all over your salad. It is a concentrated flavor and is meant to be added in small amounts to your dish! There are of course many fake balsamic vinegars on the market, with artificial flavors. It's important to read the label when choosing your botle.
Banyuls is a deliciously sweet red wine from Southwestern France - the Pyrenees region, to be exact. Banyuls is made from the Grenache grape, typically spending around 8 years aging in oak. Sort of woodsy like a tawny port, Banyuls has a sweet flavor - vanilla, cinnamon, refreshing and crisp. Banyuls goes well with chocolate, as an aperitif or dessert wine. It should be served in a small glass at 57F
Barbaresco is a red wine and in a way the younger brother of Barolo. Both of these red wines are made in the Piedmont area of Italy, and made from the nebbiolo grape.
The Beaujolais region is made up of 55,000 acres, more than the three other regions of Burgundy combined. Beaujolais itself is split in two by the Nizerand River - north is Haut-Beaujolais with light soil. This produces the Beaujolais-Villages wines and all ten Crus. South of the river are the Bas-Beaujolais. Beaujolais is very light, fruity, and easy to drink. It typically has aromas of pear, banana, and like smells. Because of its easy drinkability, there is a lot of cheap, jug wine - normally served in 46cl (note this is NOT 1.2 gallon as the Oxford Wine Guide says!) containers. On the other hand, the Crus produce fine quality, crafted wines. Beaujolais Nouveau is the first output from each harvest - ready exactly on the Third Thursday of November each year. It's a celebration across the world, as people gather to taste the first Beaujolais of the new season. Around half of Beaujolais is from Bas Beaujolais, at 10% alcohol. A small amount is Beaujolais Superieur, 10.5% alcohol. One quarter is Beaujolais-Villages, and the remainder is split beteween other varietals. Beaujolais has a distinct wine making method - a combination of carbonic maceration and chaptalization, or adding sugar to boost the alcohol content. Beaujolais owes much of its fame to Georges Duboeuf, who promoted it far and wide. He controls 10% of Beaujolais production. Louis Jadot also creates a fine wine. How long can you keep a Beaujolais for? Beaujolais Nouveau should be drunk IMMEDIATELY - it is barely even wine, being released so soon after the harvest. Most Beaujolais and Beaujolais-Villages should be drunk within 2 years. Some of the best crus can last 3, and some made in more 'traditional' winemaking styles could last up to 10 years if it's a really good vintage.
Primitive man was a hunter and gatherer, and one of the things they gathered were berries. Blueberries and their relatives, being chock full of antioxidants and nutrients, were a primary source of nutrition for our ancestors. By the times of the Greeks and Romans, blueberry relatives were a much loved part of the daily diet. The delicious spheres were known as "vaccinium" back then, named after the cows that would nibble on them. Blueberries have been known to pretty much every culture. When explorers came to the Americas, they found the native Americans using blueberries in marinades and for medicinal purposes. This native American type of blueberry is the one that most associate with the word "blueberry" in modern times. This small colorful seed pod has made its way into many myths, mainly because of bears who love to eat them. Berry vs Fruit A berry is an object where the ovary of the plant becomes the actual outside of the edible object. So things that are berries would be blackberries, grapes, dates and so on. Actually, a tomato is therefore technically a berry. On the other hand, fruits are items where the ovary is NOT the actual outside of the edible object. So those would be apples, cherries, along with things we "call" berries such as strawberries, blueberries and cranberries. In realistic terms, though, we tend to call tiny fruits "berries" and bigger fruits either "fruits" or "vegetables". So we call a tomato a vegetable, and we call strawberries, blueberries and cranberries "berries".
The region of Bordeaux, France is largest region of wine growing in the world. Bordeaux is made up of five main districts - Medoc, St. Emilion, Pomerol, Graves, and Sauternes. While Medoc and the entire region are best known for their reds ("Clarets"), white wines also have their place. Graves creates dry whites, and Sauternes is known for its sweet whites. When people just say "bordeaux wine", they typically mean the classic red blend. The red Bordeaux are created with Cabernet Sauvignon, often blended with Cabernet Franc and Merlot. The color tends to be a garnet/ruby shade. The flavor is typically a light one, with blackberry, black fruits, wood, and other notes. A classic Bordeaux is said to have a "cigar box" aroma to it. Graves, the dry whites, are made by blending mostly Sauvignon Blanc with a small amount of Sauvignon Gris. Sauternes, the sweeter whites, are made with S?millon, Sauvignon and a drop of Muscadelle. Bordeaux Glass There are many levels of quality of wine grown in Bordeaux, so for the 1855 Exposition Universelle de Paris (sort of like a World Fair) Napol?on III asked a panel to break the region's wines down by price (therefore, hopefully, quality as well). These classifications of 1855 were never meant to be an official quality roster.
In the seafaring days of wine shipments, something had to be done to wine to allow it to survive the long ocean journeys. They did not have refrigeration back then! Brandy was added to allow the wine to last longer, and to be more resistant to temperature changes. Wines altered like this were called "fortified wines" and became hugely popular. In modern times, we still enjoy port, , marsala, madeira and others. What is Brandy, that creates these fine drinks? Brandy has a very interesting history. In the 17th Century, the wine trade was very important to many shippers. Some shippers began to bring cheap Portuguese wine to Britain, to sell it for a profit. They did not want to 'waste' valuable cargo space with it, though, so they boiled out all of the water before loading it, and on the other end simply added water back in. At some point, someone tasted the distilled liquid, and decided it tasted even better than the end result wine! Thus was brandy born. The first brandies were mostly made with the ugni blanc grape - the ones being used in the original wines. Now, however, there are a vast variety of grapes used in brandy, depending on where the brandy comes from. Brandy is also made in other areas of the world. In addition to grape brandies, many countries are well known for their specific fruit brandy styles. Brandies are typically drunk after a meal, at around 70F. They go well with nut and apple desserts, or on their own. Brandy should be served in a small, thin glass, not the big-fish-bowl style popularized in the old days. That large-bowl style was called a "snifter". The more slender glass helps to minimize the heavy alcohol aroma, so that you can better appreciate the natural flavors found in the brandy. There is a whole culture invented around brandy and brandy shifters. The image promoted in movies is an elderly man in an ancient English mansion, resting by a large roaring fire, lounging in his leather chair with his favorite dog at his feet. My theory on why these movie types used a large-bowled snifter is that they were proving their manhood by being able to bring such an alcohol-fumed glass style to their face :) It's the same thing with the wide-mouthed Champagne bowls which show up in old movies. They were awful for actually enjoying Champagne, but it created lots of bubbles, quickly, for the movie shot. You can find out for yourself just what the snifter problem is. Get a Brandy snifter and then get a proper Brandy glass. Serve the same brandy in both of the glasses, side by side. See how different the Brandy tastes in the proper glass! I've done this experiment several times and it always impresses people.
Many of the names wine drinkers associated with France come from Burgundy. Chablis, Beaujolais, Macon, C?te de Beaune, C?te d'Or, they're all here. Located in eastern France, below Paris, Burgundy is often the sole stop of wine drinkers touring this country. Burgundy is known as Bourgogne in France, and has a long history in winemaking. Each sub-region of Burgundy is so different from each other that it is hard to address the region as a whole, and to make any sweeping generalities. The flinty, classic Chablis flavor is made solely with Chardonnay grapes, while the freshness of Beaujolais Nouveau comes from the fruity Gamay.
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Cabernet Franc is the name of both the grape and the wine it produces. Red Bordeaux, while mostly created with Cabernet Sauvignon, uses for blending in flavor both Cabernet Franc and Merlot. Cabernet Francs are also an important ingredient in Meritage. Glass Cabernet Franc traces its ancestry, as do most grapes in the Medoc region, to the Biturica. This grape was imported during the first century A.D., but it wasn't until the eighteenth century that the name 'Cabernet' began to be used. Lighter and fruitier than its Cabernet Sauvignon relative, Francs often have cherry, blackberry, and vanilla aromas. The tannin is soft and gentle, and the finish is smooth. Cabernet Francs can typically age for 10-15 years, although they can also be enjoyed young. This wine should be drunk at 63F.
Wine Types Cabernet Sauvignon Wine Information Cabernet Sauvignon is the name of both the grape and the wine it produces. Cabernet is known as one of the world's finest red wines, with its depth of complexity and richness of flavour. Other names for this grape and wine are Petit Cabernet, Petit Vidure and Vidure, and in Italy, Uva Francese. Cabernet Sauvignon Grapes Cabernet is grown all over the world - South America; Australia; Lebanon; Long Island, NY; Northern California; and of course France. The grape is very durable and adapts to various climates well. The two areas of Bordeaux, France that use this grape - M?doc and Graves - have only created the red wine since the 18th century, so it is a relatively new occurrence. The grapes seen on this page were growing at the Inniskillin Winery in Niagara, Canada. Red Bordeaux wines are created with Cabernet Sauvignon, often blended with Cabernet Franc and Merlot. This same set of grapes is used to create Meritage (rhymes with heritage), the US's answer to Bordeaux. Cabernets can be mellow and mild, hearty and rich. It has a deep red color, with the primary taste being black currant. Other overtones can include blackberry and mint. Traditionally aged in oak, the wine also takes on an oaky, vanilla flavor. Higher quality cabs age extremely well (although a bit slowly), developing a sprinkling of five or six tastes within it. Cabernet goes well with beef, lamb and goose, especially when cooked with herbs. It also is a great match for brie, cheddar cheese and chocolate. Genetic testing has shown that Cabernet Sauvignon sprang into life in the 1600s when nearby plants of Cabernet Franc and Sauvignon Blanc happened to fertilize each other, creating a cross of a child. Luckily local farmers realized how well this new vine was doing and began taking cuttings of it! Cuttings are how all grape varieties in the world are propagated and developed. Grapes cannot be planted from seed and have a child identical to the parent. Riedel Cabernet Sauvignon Glass The glass that Riedel recommends for a Cabernet Sauvignon has a large bowl, to provide ample surface area for the wine's aromas to be smelled. The point here is not to fill the glass full of a lot of wine - rather, it is to allow a lot of the wine to interact with the air while it is sitting on the table, to help it develop the fullest flavors for your nose and mouth.
Castel del Monte is a wine region in Apulia, Italy, known for its reds. The name "Castel del Monte" comes from a huge castle built by Emperor Frederick II, in the shape of an octagon. It uses mainly Uva di Troia as the red grape, also using pinot noir, sangiovese, montepulciano and aglianico grapes. The wines tend to be gentle and soft, full with cherry and blackberry flavors. The region produces around 3.4 million bottles of wine annually. The region does also produce white wines and rose wines, but they are not as highly regarded.
Cava, a Spanish "sparkling wine", is a centuries-old tradition carried on in the northern areas of Spain. A Cava is created in the same manner as French Champagne is. For example, Jaume Serra makes their Cavas in the traditional methode champenois, and they are aged for a minimum of 18 to 24 months prior to releasing. Cava Region Ninety-nine percent of Cava in Spain is made in the northwest region - in the Penede`s area of Catalonia. The other 1% is scattered randomly amongst small producers in the rest of the country. One of the most popular sparkling wines in the United States, Freixenet, is actually a Spanish Cava. Out of the 130 million bottles of Cava produced each year, Freixenet accounts for over 60% of the volume. The grapes traditionally used for Cava - macabeo, xarello, and parellada - make Cava a light, white, fruity, perfumed wine. There are currently around 250 Cava producers in operation in Spain, with most falling into the defined region and therefore legally able to use the Cava designation on their labels. The Spanish wine term for this is the 'denomination of origin'.
Champagne is a region of France, and only wines which come from this region can properly be called "Champagne". Similar drinks from California, Massachusetts, and the rest of the world should be called "sparkling wines". Champagne's signature bubbles were included by accident! Back in the 1700s, wine was supposed to be flat, like most wine is today. Bubbles were an error in the process, and the monk Dom P?rignon worked hard to remove them. Instead, he found methods of blending and clarifying the drink, and soon it was sought after by French aristocracy. The rest, they say, is history! The Champagne market is extremely cyclical. Normally 50% of all Champagne is sold from January through the end of November. Then, 25% is sold up until Christmas Day. A full quarter of all Champagne sold is sold during that final week between Christmas and New Years!
Chardonel (also known as Geneva White 9 and GW 9) is one of the group of grapes known as hybrid grapes. They are grapes who were created by breeding French grapevines and American grapevines together to create a hearty grape with a combination of good flavor and winter-sturdiness. Unlike most french hybrids, who have mysterious parents that nobody has heard of, Chardonel has a very well known parentage. It is the cross of Seyval and Chardonnay, and was done in 1953. Both of these grapes are fairly well known. Seyval is a French hybrid iself, while Chardonnay is an extremely well known French grape variety. Chardonel is not extremely hearty, but does well in mid-cold areas. It provides good productivity and creates a nice tasting white wine. It is in essence the flavors of Chardonnay with the more sturdy character to better grow in cold climates that Seyval has.
The Chardonnay grape is thought to have originated in Lebanon, and in France Chardonnay became the only grape allowed to be grown in Chablis, Burgundy. These white Bungundy wines were well enjoyed, and the grape is also used in sparkling wines and Champagne. Chardonnay really hit its prime when it was grown in California, however. Its popularity has grown immensely in the past fourty years, to where it is now the most popular white wine available. Winemakers love Chardonnay because the vines are easy to grow, and have a high yield. Wine drinkers love Chardonnay because of the wide variety of flavours it can take on. Depending on where it's grown and how it's fermented, Chardonnay can taste semi-sweet or sour, heady or light. Typical flavors are apple, tangerine, lemon, lime, melon, and oak. Also, Chardonnay is not a "rich man's drink". A surprisingly good chardonnay can cost under $10. Chardonnay Glass Chardonnay is usually dry, and goes best with poultry or seafood, like lobster or scallops. It can even go well with a light red meat dish. Good cheeses for Chardonnay include Gruyere, Provolone, and Brie.
Chelois - or Seibel 10878 - is one of the group of grapes known as hybrid grapes. They are grapes who were created by breeding French grapevines and American grapevines together to create a hearty grape with a combination of good flavor and winter-sturdiness. In these terms Chelois is not meant for really cold plantings. While grapes such as St. Crois and Vignoles do well in frozen tundra, Chelois is usually counted as "less hardy" along with grapes like Chambourcin and Vidal Blanc. It's also sort of sensitive to disease. Mr. Seibel was a plant breeder who developed a plethora of grape styles in the 1950s in France. His aim was to mix the strong winter-hardiness of American stock with the better flavors and aromas of French stock. In this case he erred on the side of flavor rather than easy growing. Chelois is found to make a fairly tasty wine, but can be challenging to grow. Even with its relatively good flavor, Chelois is primarily used as a neutral blending wine. The parents of Chelois are Seibel 5163 and Seibel 5593. This makes it related to De Chaunac which also has Seibel 5163 as a parent. On the other side, Seibel 5593 is the child of Seibel 880 and Seibel 4202. Interestingly Chancellor is the child of Seibel 5163 and Seibel 880. So Chancellor is also a direct cousin. So on with the pedigree. Seibel 880 comes from Couderc 28-122 and Seibel 2003. I can't find the parents of either of these grapes. On the Seibel 4202 side, it comes from Couderc 28-122 and Dattier. Similar dead end. Wine Types Main Listing
Wine Types Chenin Blanc Wine Information The Chenin Blanc grape is best known for its use in the Loire Valley of France. There, it is used to make Vouvray. It is also planted in the Central Valley area of California. Chenin Blanc is a white grape that produces crisp, balanced wine that ages well. Chenin Blanc tends to taste of apples, pears, tropical fruits. It tends to be dry to semi-dry, and goes well with chicken, seafood, and fish. It can age for 2-5 years. It should be served at 48F.
Chianti. In the "old days", Chianti was the basket-bottle wine, served on a red checked tablecloth, holding a romantic candle. In a modern reworking, Chianti now usually comes in a standard glass bottle, looking for a more elegant image. If you're a traditionalist, however, some brands still use the basket.
Fall in New England comes on without pretense. Suddenly, after a summer of warm evenings and green trees, a cool wind blows and the landscape becomes a painter's vision of warm color. People flock from all over the US to see the trees, covered bridges, ocean waves and other features that make New England unique. One of the biggest draws are the small farms, with their pumpkins, squash, homemade apple pie, and ciders and fruit wines. Massachusetts is well known for cider - West County Winery in the Berkshires has quite a collection of ciders available. They collect the apples from various orchards in the Berkshires, and create some tasty wines and ciders, as well as other products. Also in Massachusetts is Goodale Orchards, in Ipswich Mass. Since 1920 this farm has been producing fine fruits and vegetables for people from hundreds of miles away. In addition to this produce, they put forth a startling variety of wines. Their fall supply includes: New England Cider Perry Cider Rhubarb Wine Peach Wine Pear Wine Strawberry Wine Cherry Wine Raspberry Wine Jostaberry Wine (black current & gooseberry) While the fruit wines are very tasty and worthy of mention, it is the cider that becomes popular in the fall season. Cider is a relative of wine, with almost as ancient a history. Cider was common in England back before Christ, where apple trees were worshipped as sacred. Cider always had alcohol in it. Especially in New England, cider was an immensely popular drink with the pilgrims and was drunk at meals by everyone, including children. Even clergymen, while denouncing 'harder spirits', would drink cider as a matter of course. In those days cider was not sweet, because there was no refrigeration. Now that modern technology makes it easy to keep liquids cool, sweet cider is a very popular beverage. Modern langugae has also evolved so that 'cider' often means non-alcoholic, while 'hard cider' means the stuff with alcohol. Remember when buying cider that There is a risk of E. Coli when purchasing it unpasteurized, so be cautious where you choose to purchase it.
One of the most famous brandies is Cognac, the brandy produced in the Cognac area of France - just north of Bordeaux. Cognacs are created with white wine. There are six areas of Cognac - the best two are named Grande Champagne and Petite Champagne. Note that these have nothing to do with Champagne, France, creator of some fantastic bubblies - they both just happen to have chalky soil. The remaining four areas are Fins Bois, Borderies, Bons Bois and Bois. Cognac is made mostly with Ugni Blanc, although small amounts of Folle Blanche and Colombard are also used. Cognac, and many brandies, are rated by age. The ratings are: AC: two year old spirits, aged in wood. VS: three year old spirits, in wood, often called 'three star'. VSOP: Five year old spirits, in wood, called 'five star'. The initials stand for 'Very Special Old Pale'. XO: Six year old spirits. Every brandy maker has its own special name for this level - 'reserve', 'extra', 'paradis', and so on. Brandies are typically drunk after a meal, at around 70F. They go well with nut and apple desserts, or on their own. It should be served in a thin glass, which should be held by the stem - not the bowl. Warming the glass causes the alcohol to evaporate too quickly, drowning out the fruit aromas.
The C?te d'Or is located in the very heart of Burgundy, France. The literal translation of Cote d'Or is "golden slope", but the name is actually an abbreviation for Cote d'Orient, or "east slope". This region stretches for a narrow 35 mile band. The Cote d'Or has two primary sections. First, the northerly C?te de Nuits, which grows mainly Pinot Noir and other red grapes. This half is named for the village Nuits-Saint-Georges, and is a mere one mile by 12 miles. Second, the southerly Cote de Beaune, which while well known for its whites, actually grows both Chardonnay and red grapes. The land in the Cote is mostly limestone, which produces high quality wines. One of the most famous villages in the C?te de Beaune is Pommard, known for its heavy, full-bodied reds.
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Dattier is an unusual wine - many people have never heard of Dattier. It goes by a number of different names. It can be found with literally over 100 different names, such as "Bolgar", "Afus Ali", "Raisin D'Or", "Rosetti", "Zeine", "Regina", and "Waltham Cross" just to name a few Dattier is a white wine, and is reputed to have a "grapy" flavor. I've never been able to get my hands on Dattier wine to give it a try. From the news I read it grows fairly easily and produces well. It's grown primarily in Australia but also shows up in Italy and other locations in very small amounts. Dattier is fairly unique in that people would often eat these grapes as table grapes as well as making them into wine. Apparently Europe would get tons of Bolgar grapes in their stores every fall, from Bulgaria.
Delaware is a white wine grape that was first propagated in Delaware, Ohio in 1849. This is a vitis labruscana grape that is mostly grown in the east coast US, as well as in Japan. It ripens early, which does well in these climates that have short growing seasons. The delaware grape has only a slight foxiness when compared to other grapes in this class, and is used by many wineries in New England where growing conditions are rough.
E
The word "mulled" simply means heated and spiced. Many liquids can be mulled - mead, cider, and of course wine. Mulled wine is a traditional favorite in cooler locations, and goes well with the various celebrations that come around the end of the year. Mulled wines have a long history. In medieval times these wines were called Ypocras or Hipocris, named after the physician Hippocrates. They were thought to be very healthy, and indeed, with wine at the time being far more sanitary than water, these heated drinks did keep people healthy through the cold winters.
Est! Est!! Est What a great name! Est! Est!! Est!!! is a wine created in Montefiascone, north of Romae around the 'Lago di Bolsena' (Lake Bolsena). The white wine is made from trebbiano and malvasia grapes. It's a pretty low-key semi-sweet wine with a small amount of effervescence and mild, fruity flavors. The fun part about this wine is its name. Apparently it was named this in the 1100s, during the times of Henry V. A German bishop, Johann Fugger, needed to go to Rome for his coronation. He sent his lacky ahead of him to mark the inns serving the best wines with "Est!" on their doors in chalk. This stood for vinum est bonum, the wine is good. When this runner hit Montefiascone, he liked the wine there so much that he wrote "Est! Est!! Est!!!" on the door! There is actually a tomb in the Montefiascone church with Fugger's name on it, although nobody knows for sure how much of the tale is true. This wine is of the drink-now variety and goes well with light appetizers.
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Fior D'Arancio, as it's known in Italy, is also known as muscat fleur d'Oranger and Orange Muscat in other parts of the world. It has citrus and honey flavors. It's a fairly rare grape. In California it is often used for fortified, thick dessert wines. In Italy it can create a delicous sparkling wine that is on the sweet side. This pairs well with fresh fruit, cheesecakes, and other light fruity desserts
Sauvignon Blanc has been used for generations in France, and came to California in 1878. In the US it is sometimes called "Fum? Blanc", a name first coined by Robert Mondavi to play up its smoky flavors. The sales of the wine under this new name now exceed sales under the original name. New Zealand is now known as one of the top producers of sauvignon blanc. Sauvignon Blanc has pronounced flavors of a herbal variety, with grassy and apple flavors, plus olive and a soft, smoky flavor. They can be anything from sweet to dry, but are typically very light. Sauvignon blancs tend to be crisp and acidic, helping the wine cut through heavy food flavors. It pairs well with thick sauces and stews. Sauvignon blanc should be served at around 52F and should be drunk within a few years.
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Gavi comes from the Piedmont area of Italy, and is made primarily with the Cortese grape. The two wines coming out of this region are Gavi and Cortese di Gavi. This is Italy's most expensive white wine shipped to the US. Gavi, for Italians, is the standard "Bianco" (white). Gavi tends to have a straw color and a neutral, mild aroma. It is very acidic. Its unassuming flavor is usually fruity, persistent, dry and balanced. Gavi goes very well with fish. Gavi is best drunk young - it peaks after a year, and it is only drinkable for another 2-3 years after that. Gavi should be drunk at 48
Most people think of Gewurztraminer as the sweet white wine with the unpronounceable name. Originally from Germany, Gew?rztraminer is pronounced 'ga-VERTZ-trah-MEE-ner' - the name means Spice Grapes. It is primarily grown in Germany, Alsace France, and in smaller amounts in California and Australia. Gew?rztraminer tend to be a sweet white wine, although they do make dry versions. The aroma is a flowery, spicy one, with particular odors of roses and lychees. While you often can drink Gew?rztraminers young, some benefit from 2-4 years worth of aging. It should be served at around 50F.
Grappa is a traditional Italian drink, made from the leftover skins and seeds of grapes used for wine. This is called the "Pomacy" or "Pomace". The Pomace is fermented and distilled in its natural state. The result is around 90 proof and clear in color. Grappa is also known by other names. It is called Marc in France, Aguardiente in Spain and Portugal, and in Germany it's known as Tresterschnapps. Grappa Glass The grappa is dry and high in alcohol, with the flavors ranging from floral to earthy. It can have highlights of oak or juniper berries as well. Grappa is typically consumed after dinner. It should be served in a small glass at a cool temperature, 57F or so.
The Grenache grape variety is claimed by some to be the second most planted grape in the world, competing with Trebbiano for that honor. It is the most planted red grape in Spain, and is popular in many other European countries as well. It seems to have originated in Spain, but has long since been spread to all corners of the globe. Grenache wines tend to be a pale red color with a flavor of sweetness. It can also be made into a thick red wine, if the vines are pruned and cared for properly. Grenache is a key ingredient in Rioja, where blending with Tempranillo creates a robust, hearty red. In France, most Grenache comes from the Rhone region, and it is popular in California and Australia as well. There is also a white version of this grape - Grenache Blanc, although this is far less popular. Grenache pairs well with hearty meals - steak, burgers - and should be served at 64F. It should normally be drunk quickly, within 5 years or so.
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Hermitage is the most famous of all Rhone Valley, France appellations. The region itself is only 311 acres of granite hills. Red Hermitage wine is made solely from the Syrah grape, and has been famous in France for centuries. Red Hermitage wines are known for their long life and robust flavor. Even in Roman times, they were known as "Vienne wines". Later, because of a nearby chapel to the saint, they were called "Saint Christopher's Hillside Wines". These wines are an inky black to deep garnet color, and the aroma is very much of black fruits and spice. The flavor has smoke and pepper, sometimes raspberry or blackberry, as well as mellow tannins.
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Icewine, or Eiswein, originated in Franconia, Germany in 1794. Grapes were left on the vines until the first deep frost, and the freeze/thaw cycles that occurred concentrated both the sugars and flavors of the grapes. The process was refined, and now icewines are highly prized drinks that are created in Germany, Austria, and Canada. The Niagara region of Ontario, Canada is currently the most widely respected producer of ice wines. German eiswein is a Qualit?tswein and falls under those rules. In Canada, the ice wine is governed by the Vintners Quality Alliance. VQA Canadian Ice wine, properly created, must follow VQA (Vintners Quality Alliance) regulations to ensure a quality product. Key amongst these rules is that the wine must be naturally produced - no artificial freezing allowed. This makes ice wine very difficult to create - grapes must be guarded against too extreme temperatures, and because they are the last grapes on the vines, they must be defended vigorously against birds and other animals.
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The town of Jerez is locateded in Andalucia, southwest Spain. Sherry, at the time a simple red wine, was started by the Phoenicians here around 1100 BC, and the practice was continued by the Romans. The Arabs invaded in 711, renaming the town here 'Sherish'. This became 'Jerez'. And so a tradition was born. The delicious, rich wine is known both by the names of Sherry and Jerez. Sherry Region Even simple things about Sherry have been decided long ago. The capacity of the Sherry cask (butt) was set in the 1400s! To help Sherry stay stabilized during ocean voyages of these times, brandy was added to the wine. This is why Sherry is now a "fortified", or alcohol-added, wine. In 1933 the Consejo Regulador was setup to protect Sherry's consistency. In the mid 1990s, the EU ruled that all EU nations must abide by the ruling that Sherry only comes from this region in Spain. The three centers of Sherry in Spain are Jerez de la Frontera, Sanlucar de Barrameda, and Puerto de Santa Maria. Spain produces 19.8 million gallons of sherry a year. Other current producers of a "Sherry" are South Africa, Australia, France, and Germany. There are dry sherries that can be served chilled, and sweet sherries for room temperature. Sherry can be created as a dessert wine or a cheese wine, or anything in between. The two main types of sherry are the pale, dry fino/manzanilla and the dark, full, dry oloroso sherry. Amontillado Andalucia holds sherry vineyards in areas where the ground has a lot of albariza soil - porous, white limestone/sand/clay/chalk. This sherry uses the palomino, pedro ximenez, and muscatel grapes. The grapes are harvested around September 8th. Sherry is unique in that it exposes the wine to air during aging - usually something that is prevented. A layer of "Flor", or yeast, forms on top of the liquid and holds back the air. Amontillado is perhaps the most famous style of sherry, mentioned in the famous short story by Edgar Allan Poe - "The Cask of Amontillado". The word Amontillado, which is Spanish, is an adjective meaning "Montilla-like". Montilla is in southern Spain, part of the Andalucia wine zone. The fortified wines from this region are made using the standard Sherry production method. Montilla fortified wines are medium-weight, first maturing under a layer of flor (yeast cells), and then cycled through the 'solera' system where older casks are refilled with younger wine. This keeps the wine flavor consistant over the years. Amontillado therefore is a Sherry, made in Jerez, in the style of this Montilla beverage. Sherry is aged for five years and is done with a solera method of blending. In this, the first sherry is "laid down" in a cask. The next year, a similar tasting sherry is put above it. Some sherry is taken from the bottom cask, and it is "replenished" with liquid from the cask over it, which is replenished from the cask over it, and so on. The "series" of casks is called a criadera, and the cascade method is called "running the scales". Only 33% of the solera is removed per year. In this manner, the sherry maintains a consistant taste. Often Sherries are labelled with the date that the solera was first started - often quite a while ago!
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The Loire Valley is a strip of France from the middle western edge to below Paris. This region is best known for Sauvignon blanc, Chenin blanc and Cabernet Franc, with wineries nestled down against the Loire River. The two wine types most recognize from this region are Sancerre and Vouvray. However, back in the 11th and 12th century, perhaps the most well known wine came from the western region of the Loire Valley - the Wines of Anjou. Henry II was born in Anjou, and the white wines created here were world famous. They were hailed in the Three Musketeers as being almost as good as Champagne or Grand Cru Cote d'Or wines. In recent years, Anjou is more known for its rose wines, and for a few Cabernet Franc producers. Across the Loire, Chenin blanc in particular is created in many different styles in this region. It can be dry or sweet, light or sparkling
Landot Noir, or Landot 4511, is one of the group of grapes known as hybrid grapes. They are grapes who were created by breeding French grapevines and American grapevines together to create a hearty grape with a combination of good flavor and winter-sturdiness. Landot Noir is a red grape (Noir means "black" in French). Landot Noir is primarily grown in New York and Ontario, Canada where the vineyards need a grape that can take the cold weather. It's always a tricky balancing act to find grape vines that can survive killer frosts and still create a tasty wine. People are sometimes interested how these "unusual grapes" came to be. It is the result of breeding, then more breeding, then more breeding, to figure out how to get a grape to grow well and taste good at the same time. Let's look at this situation. Landot Noir has been around since the 1950s. It was created from Landal Noir 244 (also known as Landot 244) and Seyve Villard 12.375 (also known as Villard Blanc) as its parents. So on to the parents. Let's start with Landal Noir 244. Landal Noir 244 was a cross of Seibel 5455 and Seibel 8216. Seibel 5455 was a cross of Seibel 4461 with (berlandieri x Jacquez). Seibel 4461 was a cross of Clairette Doree Ganzin x Seibel 2003 (you can see how this gets confusing). The man Seibel, as a comment, was a grape researcher in France in the 1950s who did a lot of testing and breeding experiments. Clairette Doree Ganzin was created from (Aramon x rupestris) X Gros Clairette.
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Macon is the name for the red and white wines which come from the M?connais section of Burgundy, France. This region is the most southerly in Burgundy, and also the largest. There are 42 villages in the M?connais region, broken out into seven designations: Macon, Macon Superieur, Macon Village, Pouilly Fuiss?, Pouilly Loche, Pouilly Vinzele, and Saint Veran. Pouilly Fuiss? is the most highly regarded region in the Maconnais area. Only Chardonnay grapes can be grown here and it is only around 2,100 acres large. They are normally aged in the barrel for a year and can be aged in the bottle for a few years before drinking. The majority of wines from Macon are red wines, using the gamay noir, pinot noir, and pinot gris grapes. These are light wines, and should be drunk young. They go well with red meats and mild cheeses. The remainder are (of course) white wines, from the pinot blanc and chardonnay grapes, with a light, fruity taste. They should also be drunk relatively young - 2 to 4 years. These go well with seafood and poultry.
M?laga began as a deep brown, rich, raisiny wine, created by the Greeks in 600 BC. It was originally called Xarabal Malaguii, "M?laga syrup", and was very sweet. It was created in the Andalucia region of Spain - the same region that Sherry originated in around the 1100s. In 44 AD, Columela wrote about the fine wines available in the Roman Province of M?laga. Its popularity grew. During the 1500s, something had to be done to wine to allow it to last the long ocean journeys. Brandy was added to allow the wine to last longer, and to be more resistant to temperature changes. This is why M?laga is termed a "fortified wine". Spain now produces 5.8 million gallons of M?laga a year. Practically this whole region is dedicated to the creation of these fine wines. M?laga is mostly made with the pedro ximinez grape, along with some muscat of Alexandria. M?laga must actually be aged in the city of M?laga to earn the name. M?laga is regulated by the Consejo Regulator.
Malbec is a red grape that is popular in Argentina and Chile. While it once was also grown in Bordeaux, it is rarely used here in modern years. Still, it is legally one of the only grapes which is allowed to be used in a red Bordeaux blend. This black grape creates a rustic, mid-bodied wine, but is most often used in blending with other wines. In Argentina it is almost the most-planted red grape, and is the third most planted in Chile. Malbec goes well with roast meats such as chicken or turkey. It should be served at 58F and can be aged for up to 5 years typically.
Mead is a honey wine, with origins obscured in the mists of time. It's considered by many to be the first alcoholic beverage created, predating both grape wine and beer. It was mentioned in Beowulf and known to the Greeks and Romans. The Romans knew mead as 'ambrosia' and felt it was sent to them by the gods. Romans would also add honey directly into still wine, as a sweetener, to create sort of a mulled wine drink. Mead is perhaps best known as the drink of the Celts and Vikings. Norse warriors would expect to find women with mead in the afterlife of Valhalla. For all of these reasons, mead is beloved by reenactors everywhere as an authentic drink of the medieval times. In fact, mead is at the root of the term "honeymoon"! When a couple was married, they would traditionally drink mead for the month after the wedding. This was supposed to help produce a baby boy.
Haut-Medoc is one of the most prized regions of Bordeaux, including such well known appellations as Margaux, Pauillac and St Julien. It lies northwest of the city of Bordeaux. This was a marshy area until drained in the 1600s, but now produces some of the best wines in the world. The red Medoc wines are created with Cabernet Sauvignon, often blended with Cabernet Franc and Merlot. The color tends to be a garnet/ruby shade. The flavor is typically a light one, with blackberry, black fruits, wood, and other notes. A classic Bordeaux is said to have a "cigar box" aroma to it. This should be served at 64F.
Merlot is the name of a red grape which traces its ancestry to the biturica variety. This was brought to France in the first century. From this stock came many of the varieties we know today - Cabernet, Malbec, and so on. The "Merlot" grape was not named as a distinct variety until the 1800s. It is known as a Noble Bordeaux varietal. Merlot is not well suited for long aging, so until recently the wine made from merlot grapes was used solely as a blending wine. Soft and compliant, it was used to mix with Cabernet in the French Bordeaux wines. It would bring a more mellow aspect to these wines. Recently, merlot has been discovered as a delicious wine in its own right. It is being grown for that purpose primarily in California and Chile, and in a few other wine regions. It tends to be more tolerant of soil conditions than a Cabernet vine is, and while it buds earlier, it also can be harvested earlier. Not quite as harsh as other reds, merlot has less tannin than a Cabernet and can therefore be drunk earlier. It is mellow but still complex, a bit chewy. Merlot is known for the flavors of plums, black cherry, violets, and orange. It is a perfect match for beef and other medium-heavy dishes. Try some with a rich, red pasta dish, or even a heavy chicken dish. Merlot is also an excellent compliment to chocolate. Merlot should be served at 64F. Merlot vaulted to infamy with the movie Sideways. The lead character in Sideways loved pinot noir and avidly hated merlot. He even said in one scene that he would leave a restaurant if someone ordered Merlot. Sadly, Merlot sales dropped after the movie came out - but have since regained their previous levels.
Meursault is the name for the white wines which come from the Meursault section of Burgundy, France. These are often considered to be some of the very best wines of France. This region has been making wines for over a thousand years. These wines are made with 100% Chardonnay wine. They can be drunk both immediately as well as aged for 10 years or more
Montepulciano is the name of a red grape that is planted in central Italy. It is grown in Tuscany, but it is most widely known for its use in Abruzzi. Here it is used to create Montepulciano d'Abruzzo, which is an inexpensive but tasty red wine. Montepulciano is best served around 60F and goes well with red sauce dishes.
Mourvedre is a red grape variety originally planted in France and is best known as being a component of Chatueaneuf-du-Pape. Recently several other countries have done small plantings of Mourvedre but in general the grape is not widely grown. In Spain, the grape is known as Monastrell, and there are plantings up to 100 years old available there. Mourvedre has flavors of red fruit and earth. Often you can find plummy, blackberry, leathery, and blueberry flavors.
This common white variety is known by many names, from Muscadel to Muscat to Moscato to Moscatel. Two of the official names for the grapes include Muscat Blanc and Muscat Canelli. Its flavor is, of course, musky! Most people know of Muscat because it is the base white wine in Asti Spumanti, the sweet bubbly sparkling wine from Italy. While most people turn muscat into sweet dessert wines, you can actually get a dryer version if you look hard enough. The most confusing part of Muscat is the number of names it has. For example I just had a white wine from Portugal that was labeled in large labels as a "Muscat". On the back it indicated it was made from moscatel graudo grapes. But there is also Muscat Ottonel which makes dessert wines in Austria, Orange Muscat which makes dessert wines in California, and many other related varieties. The all tend to be called simply "Muscat". One name - a fairly wide range of flavors. Even more confusing, you need to note that Muscadel is quite separate from Muscadet wine.
This common white variety is known by many names, from Muscadel to Muscat to Moscato to Moscatel. Two of the official names for the grapes include Muscat Blanc and Muscat Canelli. Its flavor is, of course, musky! Most people know of Muscat because it is the base white wine in Asti Spumanti, the sweet bubbly sparkling wine from Italy. While most people turn muscat into sweet dessert wines, you can actually get a dryer version if you look hard enough.
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Nebbiolo is a red grape grown mostly in the Piedmont section of Italy. It has been around for centuries and was enjoyed by the Roman empire. Records of Nebiolo growth date back to 1235 from the castle of Rivoli. It is currently used in the production of Barbaresco and Barolo. Barolo wines are typically a deep red. Their flavor is thick and complex. Some are flowery - violets, roses. Others are fruit, licorice, or oaky. Barbaresco wines are lighter, more elegant. Other regions of the world have begun growing Nebbiolo as well, to try to reproduces these flavorful Italian wines. Keep your eyes open for wines in this category! The wine should be served around 61F. It goes well with rich dishes with red Italian sauces.
Noiret is one of the group of grapes known as hybrid grapes. They are grapes who were created by breeding French grapevines and American grapevines together to create a hearty grape with a combination of good flavor and winter-sturdiness. Noiret is a red grape. Noiret was created by the New York State Agricultural Experiment Station - a location which works hard to develop grapes that are tasty but which can also withstand the frigid cold temperatures found in many northern states and Canada. It's a tricky job! Noiret has peppery flavors and hints of raspberry. It's primarily found in New York and Canada. The parents of Noiret are NY65.0467.08 and Steuben. NY65.0467.08 is the child of NY33277 x 'Chancellor'. Chancellor is a well known French hybrid grape that can be found in a variety of wineries in the northeast. Steuben, also known as Ambrosia, is used as a wine grape as well as an eating grape and jelly grape. Steuben also came from the NY breeders and is a cross of Wayne x Sheridan.
The first thing to do with Niagara is to differentiate between the white grape and the wine region. There is a Canadian Niagara Wine Region located just over Niagara Falls. This region makes awesome ice wines. This region does NOT have anything to do with the Niagara grape. The Niagara grape is a type of Vitis labrusca grape. These grapes are native to North America, as compared with the Vitis vinifera grapes which are native to Europe. Many wine drinkers feel that Vitis labrusca grapes have a "foxy" flavor to them which is why this distinction is so clear. The Niagara grapes were created in the late 1800s, when Concord grapes were crossed with Cassady grapes. Most grape juice in the United States is created from Niagara grapes. Niagara wines can be musky, floral and lemony. The Niagara grape can grow in many cold-weather locations where other grapes might not survive at all.
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Wine Types Fior D'Arancio Wine Information Fior D'Arancio, as it's known in Italy, is also known as muscat fleur d'Oranger and Orange Muscat in other parts of the world. It has citrus and honey flavors. It's a fairly rare grape. In California it is often used for fortified, thick dessert wines. In Italy it can create a delicous sparkling wine that is on the sweet side. This pairs well with fresh fruit, cheesecakes, and other light fruity desserts.
P
Pliny the Elder, writing in the years just after Christ, was a great fan of pear wine. In Roman times, this drink was called "Castomoniale" and was one of the most popular alcohol drinks around. This wine style became a great favorite in Paris in the 1400s. There is even a specific name given to pear wine - this is, of course, "perry". The drink became so popular that the coat of arms for Worcestershire showed 3 pear trees on it. Melomel is a mead (honey wine) made with flavoring from pear added to give it an added level of complexity. In the US, pear trees never became as popular as apple trees - I suppose there was no "Johnny Pearseed" to go around planting thousands of pear trees for the settlers. Pear wine and pear products became a sign of elegance and luxury. Pear wine can be one of the most delicious wines you'll taste, and goes very well with cheese and light dishes.
The petite sirah grape creates a rich red wine. The petite sirah grape is separate from the sirah / shiraz grape even though the names are similar. The petite sirah grape is descended from the Duriff Rhone grape of France. For most of its history, petite sirah was only used to blend into other wines. The grape gained a lot of attention in the 1970s because of the general red wine push, and because of its full, tannic taste. Petite Sirah is predominantly planted in California, where it does well. Petites are anything but petite - they tend to be big, strong, muscular, and, well, purple. Typical flavors include plum, raspberry, blackberries, and black pepper. The wine tends to go well with stronger meats - game, beef, lamb, and spicy sauces. Petite Sirah can be drunk fresh from the bottle or aged for a more mellow flavor - its high tannin content makes long aging worthwhile. It should be served at around 59F
Petit Verdot is legally one of the only grapes which is allowed to be used in a red Bordeaux blend. It is usually added in very small amounts to add some color and structure to the blended wine. A few other countries have been experimenting with growing Petit Verdot and bottling it as a wine on its own. Petit Verdot can have flavors of banana and violet.
Wine Types Pinotage Wine Information Pinotage was produced by crossing Pinot Noir and Cinsault, and is grown primarily in South Africa. Wine was first planted in South Africa in 1652 by the Dutch - they used wine on sea voyages to give to the sailors prevent scurvy. In 1922 Professor Peroldt created the Pinotage cross, and in 1952 it was planted. The rest is history - the Pinotage grape ripens early and produces well. Pinotage has a distinctive flavour, very fruity with an underlying taste frequently compared with banana. It can be drunk young, to maintain its fruity flavor. It also ages well, and the mellowing effect allows the wine to taste like a mature bordeaux. Pinotage pairs well with stews and other rich dishes. It should be served at 61F - warmer than fridge temperature but not "room temerature" in modern times.
Pinot Blanc is a white wine that is primarily found in Italy, California and France. This grape is in fact a "mutation" of pinot gris, another white wine variety. The wine has a very light flavor, and is great for summer sipping. You can taste mild flavors of nut and honey.
Wine Types Pinot Grigio / Pinot Gris Wine Information Pinot Gris and Pinot Grigio are actually the same white grape, with two different names. In Italy and California this wine is known as pinot grigio, while in Oregon and France it's known as pinot gris. Other countries use the terms interchangeably. The pinot grigio grape is in essence a white mutation of the pinot noir grape, which is red. Important note - pinot blanc is not the same as pinot gris or pinot grigio. Pinot blanc is a further mutation of the pinot noir grape. Most pinot grigio wines are created in Italy. The Italian version of pinot grigio is typically dry (not sweet) and light, with a mineral taste to it. Californian variants of pinot grigio tend to be richer in flavor, but still have the mineral taste. Often, they finish with a lemony or citrusy flavor. French pinot gris wines tend to come from the Alsace region. These are more fruity and flowery than their Italian counterparts, though they still have that mineral aroma. Flavors can range from peach to grapefruit to melon. Pinot grigio pairs well with light dishes that are still on the "thick" side, like chicken in a rich white sauce, or eggplant with heavy spices. Pinot grigio is a white wine, but it is able to hold its own against richer flavors. It should be served at 48F.
Pinot Meunier is pronounced "PEE-noh muh-NYAY". This red grape is used in Champagne as a component of the bubbly wine. It is used in small amounts, blended in with the Chardonnay and Pinot Noir grapes. Meunier is named after the French word for "miller", because the leaves have an underside that looks like flour. Pinot Meunier is known for its acidity and fruity flavors.
Pinot Noir is a light red wine, first planted by the Gauls before the Roman invasion. By 150BC there were vineyards in France of this fine grape. The pinot noir grape is the main grape used in much of Burgundy. It is used for Red Sancerre wine. Some experts feel that pinot noir makes the finest wine in the world. It was only recently, in the early 1990s, that pinot noir began to be grown in quantity in California, Oregon, Australia and New Zealand. Pinot Noir grows best in cool climates. It is known as an extremely difficult grape to grow and to make into wine. A Pinot Noir's color can be any of a range of colors - from cherry red to puple-red and even brown as the wine ages. Typical flavors include earth, leather, vanilla (from the oak), and jam ... the fruity flavors of the jam often taste like raspberry, strawberry, and plum. Pinot Noirs go well with pasta with red sauce, or lighter beef dishes. Also, any local game you might have, or even goose would do well. It should be served at around 61F. While some pinot noirs are meant to be drunk immediately, a fine pinot noir can easily age for 10 years or more.
Pisco is a brandy made in Chile and Peru from local grapes. When the Spanish settled in these areas in the 1500s, they brought with them their love of grapes. It was no time at all before they not only had vineyards planted, but were also creating fortified brandies from their grapes. This brandy is now one of the most popular drinks in this region. In addition to drinking it straight like brandy, the locals also make a "pisco sour" which is the brandy with sour mix. The name Pisco comes from the name of the container used to store the brandy in during the early years of its production. Note that there are differences between how Peru and Chile make their pisco - and both claim they are the "authentic ones"!
Port originates in the Douro Valley, Portugal. The valley stretches east from the city of Oporto to the border with Spain. The term "port" can only refer to these wines, much like French regions lay claim to certain titles. Note that some people still call this "port wine" but that is redundant, sort of like calling a chardonnay a "chardonnay wine". Port's History Port first became popular when the English were at war with France, and could therefore not drink French wines. The English went in search of a new location to set up vineyards, and the Duoro Valley proved to be quite suitable. The vineyards are laid out along very steep hills, terraced to provide footing for the vines. In the seafaring days when this occurred, something had to be done to wine to allow it to survive the long ocean journeys. Brandy was added to allow the wine to last longer, and to be more resistant to temperature changes. Wines altered like this were called "fortified wines", and port is one of the more famous of the fortifieds. There are 48 authorized grape varieties which can go into a port. The most common are 8 red and 8 white, with tinta rariz, tinta francisca, touriga nacional and touriga francesca topping the list. Port is kept in oak for a relatively short time, and depending on the quality of the year, is blended with other years for a consistant taste. It is then fortified and aged in bottles. Every Quinta, or 'house', determines its own vintage years.
Primitivo is a fascinating wine. Originating from Croatia, Primitivo was then grown in Italy for thousands of years. DNA testing has now confirmed that Primitivo is the exact same grape as Zinfandel, made popular by Californian wineries. The original Croatian name for this grape is Crljenak. In modern times, Primitivo is primarily known for being grown in southern Italy. Primitivo is known for flavors such as spice, plum, fruit flavors. Interestingly, there is a lot of trauma and discussion about the Zinfandel / Primitivo situation. Winemakers in California put a huge amount of effort in creating the Zinfandel brand from scratch, overcoming consumer resistance, explaining to them that Zinfandel can make a high quality wine. Finally after decades of effort they have achieved that aim. Zinfandel has a world wide following. Their concern is, now that Primitivo has been proven to be "the same as Zinfandel", that the huge plantings of "Zinfandel" in southern Italy will flood the market. They fear that the Italian "Zinfandels" will not be as high quality in care of the vines or winemaking techniques - and Zinfandel will become looked on as a "cheap wine". Italians of course strongly proclaim they can make high end "Zinfandel" wines with an Italian flair. Only time will tell!
Posecco is a sweet, sparkling wine from Italy. This is perfect for appetizers.
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In Germany, Qualit?tswein is a general term to describe wines made from late-harvest or overripe grapes. These wines fall into two categories. First comes the standard wines - the Qualit?tswein bestimmter Anbaugebiete (QbA). This merely indicates the wine comes from one of 13 regions, from an approved grape. The ripeness level is tested to ensure the light, fruity, easy-drinking quality. Of a higher quality is the Qualit?tswein mit Pr?dikat. Discovered by accident in the late 1700s, the technique involves harvesting over-ripe grapes to get an extra sweetness and flavor. These more distinctive wines can be divided into six categories. Kabinett: The lightest of these six wines, the grapes are fully harvested. This can be drunk with a meal. Sp?tlese: This is the first 'late harvset' wine. As in other parts of the world, this creates a fruitier, richer flavor, which is also sweeter. This can be drunk with a rich food that can stand up to the flavor, or alone. Auslese: Another late-harvest, these tend to be intense and very fruity. Some can have a crispness that fend off the sweetness, but most tend to be sweet. Good dessert wine. Beerenauslese: You're moving into ice wine territory here, and the price has begun to go up. The grapes are now over ripe, making a rich, sweet wine that is perfect for dessert or sipping. Eiswein: Just as with the ice wines of Canada, these grapes are at the Beerenauslese level, and then harvested and pressed while still frozen. The wine is a pure gold color, sweet, smooth, fruity. Prices can be high. Trockenbeerenauslese: Popular since its introduction in 1921, these grapes are not only over ripe but have dried up like raisins. These wines are very rich and sweet, with a honey flavor. Also expensive. Like ice wines and other sweet wines, these are best served alone for sipping after a meal. They should be served chilled, at around 43F. Not quite fridge temperature, a bit warmer than that.
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Refosco dal Peduncolo Rosso is an awfully long name for a single grape! This grape is ancient, known in the days of the Romans. It has been enjoyed by many famous people over the years, and in our modern world of Zinfandels and Cabernets it's making a resurgence. Refosco dal Peduncolo Rosso originally hails from Italy and is still primarily grown there. It is a heavy, rich red wine, full bodied, with flavors of plum and almond. You might have trouble finding Refosco dal Peduncolo Rosso at your typical small wine shop, but if you happen to come across some, be sure to give it a try! The lush flavors might entice you!
The Rhone Valley is well known for its spicy, fiery red wines, although it does make a very small amount of white and rose wine as well. The Rhone is in the southeast of France, from Vienne to the north to little Riez in the south. Perhaps best known of all Rhone wines is the Hermitage wine, created in the northern section of the Rhone valley. Northern Rhone has the Hermitage wines, as well as Cote Rotie and Condrieu. The vineyards in this section are along a very narrow strip of land, with most wineries using syrah grapes. A few, such as Condrieu, use viognier, and other grapes are used very infrequently. Southern Rhone is far different geographically than Northern Rhone, with a very Mediterranean feel to it. The southern area of Rhone is best known for its Grenache grape usage. This region boasts the Chateauneuf-du-Pape wines. In addition to grenache, the region grows a wide variety of lesser grapes such as muscat, cinsault, cargnan, and so on. These wines tend to be mellower and easy to drink.
Riesling is a white grape with many names - Weisser Riesling, Rheinriesling, Riesling Renano, and Johannisberg Riesling. Riesling is usually made to be a sweet wine, although it can also create a dry wine as well. In a way, sweet riesling is the 'precusor' to White Zinfandel - Riesling is the wine that "sweet tooth" drinkers sought out before White Zinfandel became available. The Riesling grape is believed to be indigenous to Germany, and has been planted there since the fourteenth century. Riesling does the best in Germany and in California, but is also grown in the Alsace region of France, in Austria, Australia, Canada and New Zealand. Riesling is the most planted grape in the Rhine Valley in Germany, and people who talk about a "Rhine Wine" (that rhymes!!) are talking about a Riesling. Riesling and Rhine Wines were very popular in England in past centuries. In fact in Hamlet, the wine that the Danish court gets drunk with every night is a Rhine Wine! Most German riesling wines are labeled "Kabinet". This is simply the most basic category of wine in Germany, as compared with special types of wine which are harvested late in season to have added sweetness. Riesling is a late-ripening grape, and only has a moderate yield. This makes it difficult to grow, and often the price reflects this. A cheap Riesling might be sharp, but a well grown riesling will be a sweet but complex white wine that ages very well. Riesling is affected by where it is grown - Californian Rieslings tend to be dry and have a melony taste, while Germanic Rieslings are more tart and 'grapefruity'. Other typical Riesling flavors include fruity and floral, as well as honey and musky. Rieslings should be served cool at 47F (but not as cold as fridge temperature). Riesling goes very well with oriental dishes. It also goes well with seafood of all types, and is one of the few wines that goes well with chocolate. It is also great on its own, as a dessert wine. In Ontario, Canada, Riesling is used in the creation of Ice Wines. Pronouncing the Word Riesling Note that Riesling does NOT rhyme with Rhine NOR with Wine. The way you pronounce Riesling is Reeee-zling. It is NOT REYE-sling like eyeball. Just like Riedel glassware is Reeeee-dle, like needle, and not Reye-dell like Ridell High in Grease. How do I know? I've talked to reps at Riedel, and they say that's the way the owners pronounce their name. They should know! Plus, in the German and Austrian languages, that is how the letters Rie are pronounced. If the Germans want an "Eye" sound, the spell it Rhei, like in the Rhein River (that's the German spelling of Rhine) and in Rhinegold. Rie = Reeeeeach for the moon. Rhi = REYEball that moon from afar.
Recioto della Valpolicella, or Recioto for short, is created in the Venitian region of Italy. Originally there was only one legal region, or DOC, for the Valpolicella name. These wines are made with the Corvina Veronese, Rondinella and Molinara grapes. Two sub-groups emerged, though - recioto, which is a sweet dessert wine, and amarone, which is a dry red wine with great body. Both recioto and amarone are made with grapes that have been dried on racks, bringing out their flavors. In 1991 these two were granted their own DOCs. The land area encompassed by these three DOCs is the same, but the types of wine are quite different.
Rioja is a region in Spain with a long, glorious vinicultural history. Rioja wine, especially the red, has been well known for centuries. The Rioja vineyards were planted even before the traditional bringers of wine, the expanding Romans, moved into the area. Rioja Region Wine and vineyards have always held a special place in Spaniards' hearts. Spain has more acreage planted than any other country. They do not produce the most wine because of their standards of quality. Their attention to detail has been documented for centuries. According to the Consejo Regulador of Rioja website: In 1635, the Mayor of Logron~o banned carriages from passing along the roads next to cellars "for fear that the vibration from these vehicles might affect the juice and the ageing of our precious wines". The board was created in 1926 to oversee the proper use of the Rioja appellation. The appellation itself was set up by royal decree in 1902. Red Rioja The "red Rioja" is most well known style of Rioja. Classic, bold, these wines taste mostly of their tempranillo roots and have a bright, fresh flavor to them. This goes extremely well with steak and other hearty meats. Serve red Riojas at 61F - they do not need decanting. Ros? Rioja The ros? version of Rioja is also fresh and strong, but has a lighter weight to it. They are predominantly Garnacha grapes, and are bright pink. White Rioja (Rioja Blanca) More greenish-yellow than white, Rioja Blanca has a light, fine aroma and flavor. These wines are made primarily with the Viura grape. There are seven types of grapes used in making Rioja. Four are used for the red variety, which makes up 80% of all production. Three are used for the white variety, which is another 10%. The final 10% is ros?.
Rose is not a specific grape or region. Instead, it is a category of wine, much like "white" and "red" are categories of wine. Rose (pronounced roh-ZAY) is named for the pale red color of the wine, and refers to any wine which is light red / pink in color. White Zinfandel is a primary example of rose wine. This style of wine is also known as a blush wine. Rose wines are traditionally made from RED wine grapes. All grapes are white on the inside. It is only the outside skin that is red or white. The reason red wines are red in color is that, during the winemaking process, the wine makers let those red skins "sit" on the wine juice. The red color soaks from the skins into the resulting wine. The longer the winemaker lets the skins stay with the juice, the darker and rich the color becomes. Therefore, to make a light rose wine, with a light pink / blush color, the winemaker simply lets those skins stay in touch with the wine for a very SHORT period of time. The wine only becomes light pink in color rather than dark red. The flavor is also light and fruity. You can use this same process with pretty much any red grape. People make white merlot, for example, which is a blush style of merlot. You can even do it with Champagne! A pink Champagne is a Champagne made with a rose wine. Not all rose need to be sweet. Rose can be made in any style from dry to sweet, all based on the winemaker's aim. There are many rose from France which are traditionally pink - and traditionally quite dry.
Roussanne is a nice white wine found primarily in France, but also grown in California. It has smooth, nutty flavors which are often used in blending.
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Sake is known by most non-Japanese as the hot drink served at the local slice-and-dice - no strong flavor, but a potent punch. Sake is actually a very diverse set of flavorful rice wines, dating from the 3rd century. Sake was first called kuchikami no sake, which meant "chewing in the mouth sake". A whole village would gather to chew up rice, nuts and other grain, and then spit it into a tub to ferment. This formed part of the Shinto festivals of fertility. Luckily, more modern practices are a little more sterile. Sake is, at its simplest, a concoction of rice, water, and mold. Because of this, the type of rice used, the purity of the water, and other basic quality standards make a huge difference in the type of sake created. The rice is often polished down, removing the surface imperfections. This polishing also removes fatty acids - some companies claim the more fatty acids removed, the less of a hangover the drinker gets.
Sangiovese is best known as being the fruity, fresh wine that is at the core of all traditional Italian Chianti wines. Chianti is the wine traditionally served in a basket-bottle, served with lasagna and pasta with red sauce. For the longest time you could not get a straight sangiovese wine, but in modern times you can find it occasionally. Most Sangiovese is grown in the Chianti region of Tuscany, Italy. Sangiovese is a rather hefty red wine, and goes well with well-seasoned foods. Sangiovese should be served at 59F and is good for up to 10 years, for a good variety. If you can find any, 1997 was considered by many to be the "vintage of the century". Lisa loves pizza and eggplant parm, so Sangiovese is high on her list of wines to drink
Sassicaia is an Italian red wine, typically a blend of 85% Cabernet Sauvignon and 15% Cabernet Franc. This is similar to the Bordeaux blend. The vineyards are found in the Tuscany region.
Sangria recipes are the inspiration for many red wine punch styles. Sangria as a named drink was created in Spain and made popular in the US at the 1964 World's Fair. It normally has red wine, brandy, and fruit. However, it can be made in just about any style you can imagine. Sangria as a mixture did not spring from the ether in the 1960s - or even in the 1800s. Rather, the idea of mixing wine, alcohol, and fruit has been around for many centuries. For most European parties this concoction was the center of attention - a big bowl full of fruit and wine that people would ladel into cups or glasses. The beauty of sangria is that you can make your sangria to perfectly match the event. You can use oranges, lemon, and citrus fruit to give freshness to a hot day. You can create a dense blend of blueberries and blackberries to warm you up at a wintry celebration. It's no surprise that in modern times Sangria is the perfect party punch that just about everybody loves! Fresh, fruity, delicious, Sangria can be made in any number of styles from spicy to mild to rich to bubbly. You can make sangria with red wine, white wine, and even sparkling wine. The sparkling wine from Spain is known as cava. Read on below to find the perfect Sangria recipe to meet your party needs. We have nearly 100 sangria recipes online, including detailed instructions, with more added daily! Sangria Pitcher Ceramic Sangria Pitcher
Sauvignon Blanc has been used for generations in France, and came to California in 1878. In the US it is sometimes called "Fum? Blanc", a name first coined by Robert Mondavi to play up its smoky flavors. The sales of the wine under this new name now exceed sales under the original name. New Zealand is now known as one of the top producers of sauvignon blanc. Sauvignon Blanc has pronounced flavors of a herbal variety, with grassy and apple flavors, plus olive and a soft, smoky flavor. They can be anything from sweet to dry, but are typically very light. Sauvignon blancs tend to be crisp and acidic, helping the wine cut through heavy food flavors. It pairs well with thick sauces and stews. Sauvignon blanc should be served at around 52F and should be drunk within a few years.
The town of Jerez is locateded in Andalucia, southwest Spain. Sherry, at the time a simple red wine, was started by the Phoenicians here around 1100 BC, and the practice was continued by the Romans. The Arabs invaded in 711, renaming the town here 'Sherish'. This became 'Jerez'. And so a tradition was born. The delicious, rich wine is known both by the names of Sherry and Jerez. Sherry Region Even simple things about Sherry have been decided long ago. The capacity of the Sherry cask (butt) was set in the 1400s! To help Sherry stay stabilized during ocean voyages of these times, brandy was added to the wine. This is why Sherry is now a "fortified", or alcohol-added, wine. In 1933 the Consejo Regulador was setup to protect Sherry's consistency. In the mid 1990s, the EU ruled that all EU nations must abide by the ruling that Sherry only comes from this region in Spain. The three centers of Sherry in Spain are Jerez de la Frontera, Sanlucar de Barrameda, and Puerto de Santa Maria. Spain produces 19.8 million gallons of sherry a year. Other current producers of a "Sherry" are South Africa, Australia, France, and Germany. There are dry sherries that can be served chilled, and sweet sherries for room temperature. Sherry can be created as a dessert wine or a cheese wine, or anything in between. The two main types of sherry are the pale, dry fino/manzanilla and the dark, full, dry oloroso sherry. Amontillado Andalucia holds sherry vineyards in areas where the ground has a lot of albariza soil - porous, white limestone/sand/clay/chalk. This sherry uses the palomino, pedro ximenez, and muscatel grapes. The grapes are harvested around September 8th. Sherry is unique in that it exposes the wine to air during aging - usually something that is prevented. A layer of "Flor", or yeast, forms on top of the liquid and holds back the air. Amontillado is perhaps the most famous style of sherry, mentioned in the famous short story by Edgar Allan Poe - "The Cask of Amontillado". The word Amontillado, which is Spanish, is an adjective meaning "Montilla-like". Montilla is in southern Spain, part of the Andalucia wine zone. The fortified wines from this region are made using the standard Sherry production method. Montilla fortified wines are medium-weight, first maturing under a layer of flor (yeast cells), and then cycled through the 'solera' system where older casks are refilled with younger wine. This keeps the wine flavor consistant over the years. Amontillado therefore is a Sherry, made in Jerez, in the style of this Montilla beverage. Sherry is aged for five years and is done with a solera method of blending. In this, the first sherry is "laid down" in a cask. The next year, a similar tasting sherry is put above it. Some sherry is taken from the bottom cask, and it is "replenished" with liquid from the cask over it, which is replenished from the cask over it, and so on. The "series" of casks is called a criadera, and the cascade method is called "running the scales". Only 33% of the solera is removed per year. In this manner, the sherry maintains a consistant taste. Often Sherries are labelled with the date that the solera was first started - often quite a while ago! Sherry should be served at 57F. Because it is fortified it can last quite a while, but is not immortal :) Try to drink sherry within 5-10 years of its original date. People tend to drink fortified wines such as sherry in small glasses because of their higher alcohol levels. The small glass mouth can help to minimize the alcohol aroma and prevent it from overwhelming the flavor. Sherry is usually sipped as an after dinner drink, perhaps with cheese or nuts.
Shiraz and Syrah are both names for the same red wine grape. This grape is most definitely NOT the same as Petit Sirah, a different red wine grape grown mostly in California. The Shiraz / Syrah grape is called Syrah in the US, France and many countries. In Australia it is called Shiraz, where it is considered the finest red wine grown there. Shiraz is certainly the most widely planted red grape in Australia. Now that Shiraz has become well known and popular, some wineries in the US who are making an "Austrlian style wine" with this grape are calling their wines Shiraz as well. The Shiraz grape was once thought to have originated in Persia, but recent research indicates the grape is a native of the Rhone valley, in France. Yes, there is a town in the middle east named Shiraz that has made wine for centuries. However, that town is NOT where the Shiraz grape came from. Until recent times, shiraz was best known for its usage in Hermitage, in the Rhone valley. Now Shiraz has taken off as a variety in its own right, bottled as a straight Shiraz wine. Shiraz is known for its spicy blackberry, plum, and peppery flavors. Often there are additional notes of licorice, bitter chocolate and mocha. Shiraz is even affected by growing temperature - warmer climates bring out the mellower flavors of plum, while cooler temperatures spice up the wine. Shiraz can be made in a fruity style, which many "sweet" wine drinkers enjoy. It can also be made in a dry style.
Silvaner is a white wine grape that originally came from Austria, but is now most associated with Germany wine production. It creates a gentle, floral white wine that is low key. Because of its gentle flavors, it pairs extremely well with foods that also have mild flavors - rice dishes that do not involve a lot of spices, mild chicken dishes, and so on.
Soave (swah-vay) is an Italian white wine. Soave is one of the top selling wines in Italy, along with Asti Spumanti, Amarone and Chianti. Soave is created in the Venice area from the Garganega and Trebbiano di Soave grapes. There are three styles of Soave: dry, still spumanti - sparkling recioto - sweet The best Soave are the Classico Superiore, which are grown in hillside vineyards and account for 20% of total Soave production. Soave is an extremely popular export, with around 50 million liters a year being produced. The only "grade" of Soave is Superiore, which requires 8 months aging and a minimum alcohol level of 11.5%. Legend has it that Dante, the famous Italian poet of the 13th century, gave soave its name (meaning "smooth"), because of its mildness.
Sauternes is a region of Bordeaux, France, and is well known for its sweet white wines. There are five villages in Graves that make this wine style - Sauternes, Barsac, Preignac, Fargues, and Bommes. This region is located near a river, and the resulting misty conditions helps breed a "noble rot" - pourriture noble. This is a type of fungus. Early winemakers found that this rot turned the flavor of the grapes into a rich, honey flavor, with a deep brown color. This wine can age almost indefinitely. Sauternes are primary made with the semillon grape, along with small amounts of sauvignon and muscadelle. It is difficult to make a Sauternes. The rot must be of just the right level, and only the most affected grapes are picked. The grapes get up to 14% alcohol in them - this kills off the yeast, leaving behind much of the sugar that normally would be fermented away. Flavors in sauternes range from apricot, peach, pineapple, and vanilla. The wines are smooth and creamy. More so than many other wine types, vintage in Sauternes is extremely important. The weather conditions can make or break and entire year's crop in this region.
Semillon is a thin-skinned white grape that ripens early. Semillon is used primarily in Bordeaux, France. It is the key ingredient in Sauternes. When drunk alone it has a grassy, "figgy" flavor, which can tend towards more of a nutty, floral flavor depending on the climate. Semillon is often blended with sauvignon blanc or chardonnay for added balance. As of 1998 there were 30,000 acres of Semillon planted in Bordeaux. Semillon is also grown in Australia and California, and while at one time it was the most planted white grape anywhere, it has fallen out of fashion. Semillon was brought to Australia in the early 1800s - it is currently well known there in the Hunter Valley. In general, semillon is a very easy vine to grow and is often used in new wine regions to test the soils and climate. Semillon can be drunk young for its fresher flavors, or allowed to age so the mellower flavors come through. It should be drunk within 5 years. It should be served at around 50F. It goes well with seafood and fish - from oysters, clams and scallops to salmon and tilapia.
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When most wine drinkers think of "Eastern Europe", the wine that comes to mind is Hungary's Tokaji (pronounced and sometimes spelled tokay). The wine's famous reputation dates back to the 1500s. Prized by the Tsars of Russia, this wine was so desired that there was a group of Cossacks whole only mission was to ensure this wine reached them. Now, many of the Tokaji estates are owned partially by Europeans or Australians. The three top wineries are Nyulaszo, Szt Tamas and Betsek. There is one second growth, Birsalmas. Perhaps the best known Tokaji is the Royal Tokaji Wine Company, which is partially owned by the English wine critic Hugh Johnson. Tokaji is a sweet wine, made in a similar style to Sauternes. Wineries make Tokaji with semi-dry grapes that have had 'noble rot' take hold. The grapes in this state are called Aszu. They are put into a wooden putton for a certain number of days, between 6 and 8 usually. The juice concentrates at the bottom of the putton - usually 50 pounds of graapes will only yield 1/4 of a pint. This goes into a special "Essencia" wine, which is incredibly rich in sugar. The remaining paste is added to a blend of 'normal' grape wine, with air left in the cask to allow oxidation, like Sherry. The sweetness of this final wine depends on how many puttonyos are added to this base wine. Tokaji is rather sweet and is typically drunk as a dessert wine. It is normally drunk on its own rather than with food, but it could go well with a sweet fruit dish, such as an apricot pastry. It should be drunk at around 57F from a small glass, to concentrate its aromas. Tokaji can age for many years, most around drunk between 5-10 years old.
You look down the wine aisles and see row after row of Chardonnay and Cabernet. You would think, logically, that one of these two grape varieties must be the most planted grape on the planet. Guess again! While Chardonnay is the first or second most planted grape in the US, France, Australia and New Zealand, it is not the most planted grape in total area. This honor belongs to Airen. Yes, Airen, a grape you've probably never heard of! The second-most planted grape in the world is Trebbiano, a white grape used in France and Italy. Trebbiano, another name for ugni blanc, is slightly behind Airen in land usage - in part because Trebbiano vines can be planted much more closely together than Airen. It therefore is thought to produce more actual wine than any other wine grape. Trebbiano is commonly used as a base for brandy, but is also a typical table wine in many parts of France and Italy. It is also listed as an ingredient in Chianti, although fewer and fewer Chianti makers are using trebbiano in their blends because of its low quality.
Tempranillo is a red grape which has been used in the Rioja wine from Spain for centuries. Rioja is a red wine blend which is also made from Garnacha Tinta, Graciano, and Mazuelo. In the recent past more winemakers outside of Spain are taking the plunge and making a wine solely from tempranillo. Tempranillo makes wines with tobacco, herb and berry flavors. They can be drunk young, but many also benefit from several years of ageing
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Verdejo is primarily known as a Spanish white grape, grown in the Rueda area. It is generally grown at high altitudes with well drained soil. If a wine is called "Rueja Verdejo" it must be at least 85% Verdejo. Verdejo is generally harvested after dark and cool fermented to preserve its flavors. It has a light, grassy flavor, similar to Sauvignon Blanc and is often blended with Sauvignon Blanc. Some people feel Verdejo is Spain's best white grape variety for its honey and nutty flavors. Interestingly, though, it can be challenging to find a wine labelled as "Verdejo" for people to try and see what its flavors are. The only wine I've found that had Verdejo labeled as a component was Ipsum - a Spanish wine with an old-style bicycle label. It has 60% Verdejo and 40% Viura. It was indeed much like a sauvignon blanc in flavor, crisp and grassy.
Viognier is a rare type of grape brought to Condrieu, on the northern Rh?ne, over 2,000 years ago by the Greeks or Romans. It was only planted in California a mere 20 years ago. It is now predominantly found in the Rh?ne valley and California. Viognier is extremely difficult to grow and therefore is only used by few vineyards. Viognier is becoming a favored white wine, as its depth of character and complexity is greater than the current white favorite, Chardonnay. Viognier is noted for spice, floral, citrus, apricot, apple and peach flavors. It typically produces medium bodied wines with relatively high acids and fruit. I have to admit here that viognier is one of my favorite wine types, and definitely my favorite white wine. Typically, the younger the Viognier the better - aging allows the fruity medly and the aromatic strength of Viognier to fade away. Viognier should be served at around 52F - cooler than room temperature. This lets the full, rich flavors of the wine come forth. This is warmer than fridge temperature though! If you serve a white wine TOO cold your tongue cannot taste its flavors.
As if learning about wine is not confusing enough, some wines have multiple names. Viura is also known as Macabeo. These are both the exact same white grape. It's primarily grown in Spain and France. It is rarely drunk as a stand alone grape in a wine - usually it is a blending wine which goes into cava, the Spanish sparkling wine similar to France's Champagne. I had Viura as a blending wine, where 40% of Viura was blended with 60% of Verdejo in a wine named "Ipsum". The wine was light and grassy. Viura isn't known as an aging wine. It has light flavors of almond and flowers, and its high productivity makes it easy to use as a bulking-out wine to add volume to other more strong flavors. I would really like to find a Viura wine (with nothing else) to see what Viura tastes like all on its own!
Valpolicella is a red wine created from corvina, molinara, and rondinella grapes in the Veneto region of Italy. Regular Valpolicella has 11% alcohol and no more than 70% corvina. Valpolicella Superiore is created with at least a year of aging, and must be 12% alcohol or more. The traditional center of Valpolicella production uses the name 'Valpolicella Classico' - about half of all Valpolicella falls into this category. Valpolicella can be a fruity, medium-weight red wine, but because of recent production troubles and overplanting it can often be acidic and thin. They can have a light cherry flavor, with licorice hints and slightly bitter finish. Robert Parker went so far as to call it "insipid industrial garbage" at one point. It appears that Valpolicella producers are trying to improve their wines to combat this appearance.
The Loire Valley surrounds the longest river in France, and encompasses the most appellations in any classical wine region. Near its eastern edge lies the city of Tours, and just to its east, the town of Vouvray. Vouvray is well known for its white chenin blanc wine, named aptly "Vouvray". These wines are made 100% from the chenin blanc grape. There are seven townships in this appellation, which falls in the touraine district of the Loire. The Vouvray appellation was only created in 1936, although monasteries worked with wine for centureis before that time. Note that chenin blanc wines in the other parts of the world are called merely chenin blanc. Vouvray can be affected strongly by terroir, or the composition of the soil the grape is grown in. Those from clay soil might tend towards a fruity flavor, while those made on perruches (flinty clay) soil might taste more of minerals. Vouvray is typically drunk young, within 6 months of bottling, around 3 years from when the grapes are picked. However, fine years of Vouvray have been known to last up to 100 years in excellent condition. The Vouvray wine cellar, or Cave des Producteurs des Grands Vins de Vouvray, was formed around fourty years ago and is a "common storage" for a large group of growers here. A wine-tasting board decides which wines will be aged here. The cellar has a capacity of 2 million bottles. Vouvray tends towards a sweet but dry flavor, again, affected by where it is grown. Typical flavors include lemon, fruit, and minerals. Some vouvray wines have flavors of apples and pears. The richer style of Vouvray is called moelleux. Moelleux tends to be a more pure gold color, and has flavors of honey, caramel and prunes. Vouvray goes very well with shellfish, lobsters, shrimp, and seafood. It should be drunk at around 47F - i.e. just warmer than fridge temperature. Vouvray is usually drunk within 2 years of its release.
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Weissherbst is a rose, or blush, wine made in Germany. This means they begin with red wine grapes, and then start fermenting it. VERY quickly after they begin they remove the skins. That way only the pinkest of tint of color comes from the skins. All grapes are "white" on the inside so the resulting color is very pale. Weissherbst wines must be single varietal wines, so for example only Cabernet sauvignon or only Merlot. The wine must also meet the qualifications for QbA or Pr?dikat.
White Zinfandel is a relative newcomer to the world of wine. That's not to say the zinfandel grape is new. Bottles of wine were first labelled with the name "Zinfandel" as far back as the 1880s in California. First, in the 1980s red wine was touted as having medicinal effects and a red wine boom hit the US. California started planting zinfandel by the county, because it grew so well in that state. Then white wine rose in popularity, and the wineries with acres of zinfandel grape planted wondered if they could make a wine out of it. Thus white zinfandel was born. In essence, to make a white zinfandel the winmaker peels the red skins off the red zinfandel grapes. Without those skins, the resulting wine is light in color, sweet in flavor and without the harsh / rich flavors found in red wines. This is how blush wines are made. "One out of every ten bottles of table wine opened in America is white zinfandel." -- Sutter Home White zinfandel is a pale-rose wine colored that's very sweet. It has gained immensely in popularity since the 1980s, and sadly it is often looked down on by "real wine drinkers" because of its youth and sweetness. This is sad because every wine has its place in the grand palate of flavors. Yes, white zinfandel is light and sweet. But this is perfect in some situations - say a hot summer day with a crisp fruit salad. It's also a great way for non-wine-drinkers to get used to the flavors in wine, without being put off by a heavily tannic monster wine. Beringer Vineyards is the most popular producer of white zinfandel. White zinfandel is often a wine that new wine drinkers will "enter into wine drinking" with. A society that trains people to love super-sweet soda and Hi-C creates adults that have very sweet taste buds. White zinfandel is a way to slowly retrain those palates to appreciate the dryer flavors. White zinfandel is delicious with cream-based-sauce with pasta, with fish, pork, and other "lighter" meals. It tends to have citrusy and light flavors - orange, vanilla, strawberry, raspberry, cherry. In addition, new white zinfandels have fruit juices added to them right before bottling to create new flavored versions. White zinfandel should be drunk at around 54F which is much warmer than fridge temperature (around 35F). A too-cold wine hides all of its flavors. It's like eating a frozen pizza in its frozen state vs nice and warm. Let your white zinfandel warm up a bit if you keep it in the fridge before drinking it, so you can appreciate those gentle flavors it has in it. White zinfandel is NOT an aging wine and should be drunk within 6 months. NOTE: I Continue to get email from some "experienced" wine drinkers who insist that white zinfandel is "not good for anything". I find that point of view very unencompassing. Yes, some wines go well with filet mignon. Other wines go well with shrimp salad. There is no one wine that goes well with everything. White zinfandel is a light, refreshing wine that is perfect for many light summer dishes. There is nothing inherently "bad" about white zinfandel, any more than there is anything "wrong" with other rose and blush wines including blush Champagne. These are simply one style of wine of hundreds that has its place in the vast wine world! The more we can expand our horizons, the more we can enjoy and appreciate each type of wine for what it has to offer.
X
Xinomavro is of course a thrilling grape to me because it begins with the letter "X" :) - how often do you get to write about words beginning with X! I've only ever had wines with Xinomavro that come from Greece. The bottles all claim that Xinomavro is indigenous to Greece, but of course one never really knows back in the far mists of time. Xinomavro is a light red wine, gentle body, with flavors of tomato. I find this perfect combination with a robust salad. You can also get hints of leather and spice depending on which winery's version of Xinomavro you get. The color is a brick red but not very dense / dark. I compare it sort of with Chianti. I realize that no wine is exactly like any other wine, but for people looking for a general area that this wine might fit into, Chianti would be it for me. Pleasant, lovely for sipping, a good bit of character, enjoyable.
Z
Red Zinfandel is an "American Classic" wine. It was even originally thought to be made of native Californian grapes. Research has now shown that the zinfandel grape originated in Croatia, and then made famous in the early days of Italy and the Roman Empire. The original wine is now known as "primitivo". The original Croatian name for this grape is Crljenak. Zinfandel first came to California in the early 1800s. This grape is now primarily grown in California. Zinfandel grows its best in cool, coastal locations. The color of a zinfandel wine is deep red, bordering on black. Zinfandel is a spicy, peppery wine, with a hint of fruity flavor - berries or dark cherries are often the taste range. Zinfandel goes well with "typical American" food - pizza, burgers, and steaks. It's hearty enough to match up with thick red sauces. Zinfandel Glass Red zinfandel, depending on how heavy the particular one you're drinking is, is best anywhere between about 57F and 67F. This temperature range is not as warm as room temperature nor is it as cold as fridge temperature. It's somewhere in the middle. Zinfandel wine tastes best in a narrow-mouthed glass. Most people like to drink zinfandels young - within a year or two - but there are also quite a few zinfandels that age well. As a zinfandel agse, its flavor becomes much different, far more mellow. It's completely up to you if you favor the taste of a young zin over an old! White Zinfandel The red zinfandel grape is also used to make white zinfandel wine. The exact same grape is used in both wines. To make white zinfandel, the winemaker removes the red skins from the mixture before finishing up the winemaking process. The red skins are what give the robust flavor and color to red zinfandel wine. Without the extended contact with the red skins, a white zinfandel ends up being light and sweet.
White Zinfandel is a relative newcomer to the world of wine. That's not to say the zinfandel grape is new. Bottles of wine were first labelled with the name "Zinfandel" as far back as the 1880s in California. First, in the 1980s red wine was touted as having medicinal effects and a red wine boom hit the US. California started planting zinfandel by the county, because it grew so well in that state. Then white wine rose in popularity, and the wineries with acres of zinfandel grape planted wondered if they could make a wine out of it. Thus white zinfandel was born. In essence, to make a white zinfandel the winmaker peels the red skins off the red zinfandel grapes. Without those skins, the resulting wine is light in color, sweet in flavor and without the harsh / rich flavors found in red wines. This is how blush wines are made. "One out of every ten bottles of table wine opened in America is white zinfandel." -- Sutter Home White zinfandel is a pale-rose wine colored that's very sweet. It has gained immensely in popularity since the 1980s, and sadly it is often looked down on by "real wine drinkers" because of its youth and sweetness. This is sad because every wine has its place in the grand palate of flavors. Yes, white zinfandel is light and sweet. But this is perfect in some situations - say a hot summer day with a crisp fruit salad. It's also a great way for non-wine-drinkers to get used to the flavors in wine, without being put off by a heavily tannic monster wine. Beringer Vineyards is the most popular producer of white zinfandel. White zinfandel is often a wine that new wine drinkers will "enter into wine drinking" with. A society that trains people to love super-sweet soda and Hi-C creates adults that have very sweet taste buds. White zinfandel is a way to slowly retrain those palates to appreciate the dryer flavors. White zinfandel is delicious with cream-based-sauce with pasta, with fish, pork, and other "lighter" meals. It tends to have citrusy and light flavors - orange, vanilla, strawberry, raspberry, cherry. In addition, new white zinfandels have fruit juices added to them right before bottling to create new flavored versions. White zinfandel should be drunk at around 54F which is much warmer than fridge temperature (around 35F). A too-cold wine hides all of its flavors. It's like eating a frozen pizza in its frozen state vs nice and warm. Let your white zinfandel warm up a bit if you keep it in the fridge before drinking it, so you can appreciate those gentle flavors it has in it. White zinfandel is NOT an aging wine and should be drunk within 6 months. NOTE: I Continue to get email from some "experienced" wine drinkers who insist that white zinfandel is "not good for anything". I find that point of view very unencompassing. Yes, some wines go well with filet mignon. Other wines go well with shrimp salad. There is no one wine that goes well with everything. White zinfandel is a light, refreshing wine that is perfect for many light summer dishes. There is nothing inherently "bad" about white zinfandel, any more than there is anything "wrong" with other rose and blush wines including blush Champagne. These are simply one style of wine of hundreds that has its place in the vast wine world! The more we can expand our horizons, the more we can enjoy and appreciate each type of wine for what it has to offer.
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