Monday, April 22, 2013
Tasting - Smoking Loon Sauvignon Blanc
Name: Smoking Loon Sauvignon Blanc
Variety: Sauvignon Blanc
Region: California
Country: USA
Year: 2009
Price: $7.95
Winery Review: This bleached blonde beauty is reminiscent of fresh green apples, pineapple and has hints of hibiscus blossoms. The concentration of zesty lemon and gooseberry fills your mouth leaving notes of thyme and melon behind. The bright acid in this wine gives you a zing while the fruit keeps your mouth watering for more. This wine pairs beautifully with a grilled prawn salad with a grapefruit vinaigrette, veggie spring rolls or grilled tilapia with mango salsa.
My Review: Flowers and lime on the nose. Peach, lemon, lime with a crisp, clean finish. I did not have this wine with food, but I would like to try it with a salad.
Tasting - Bricco Dei Tati Rosè
Name: Bricco Dei Tati Rosè
Variety: Barbera
Region: Piedmont
Country: Italy
Year: 2012
Price: $6.95
Winery Review: 100% Barbera
Fresh with aromas of strawberries, cherries, and rose petals, this
an ideal wine with shellfish, salads, chicken, and appetizers
My Review: Cherry and strawberry on the nose. Sweet lingering taste. Flabby. I did not have this wine with food. I did not care for it.
Tasting - Wilson Daniels Merlot
Name: Wilson Daniels Merlot
Variety: Merlot
Region: Central Coast California
Country: USA
Year: 2010
Price: $7.95
Winery Review: Made predominantly from Paso Robles grapes, the wine is fullbodied and silky yet robust, with aromas of black cherry and plum and a palate of blackberry, raspberry and blueberry jam laced with vanilla and toast.
My Review: Peppery and cherry on the nose. Jammy, spicy with lots of berry flavors. Acidic backbone and very dry. I did not have this wine with food.
Tasting - Torre Castillo Alegre
Name: Torre Castillo Alegre
Variety: Monastrell
Region: Jumilla
Country: Spain
Year: 2010
Price: $9.95
Winery Review: 100% Monastrell
4 months in new American oak barrels. Bright ruby-red. Dried cherry, pipe tobacco and rose aromas, with a hint of woodsmoke. Sweet and fleshy on the palate, with blackberry and cherry flavors complimented by licorice and a suggestion of dried herbs. The cherry and smoke notes repeat on the finish.
My Review: Tobacco, apple pie and Twizzlers on the nose. Smoky, tannic with a hot back end. I did not have this wine with food.
Tasting - Caprice de Bastor- Lamontagne
Name: Caprice de Bastor- Lamontagne
Variety: 60% Semillon, 36% Sauvignon Blanc, 4% Muscadelle
Region: Saunters
Country: France
Year: 2004
Price: $7.95
Winery Review: Very clean, with lemon, mineral and honey aromas that follow through to a medium body. Shows vanilla, apple and melon flavors, with a medium finish. Lightly sweet.
My Review: Honey, black licorice on the nose. Sweet ice tea, caramel apple, light and sweet. This is a dessert wine, so I wasn't surprised that I really liked it. I did not have it with food.
Monday, April 15, 2013
Tasting - Ruta 22 Malbec
Name: Ruta 22 Malbec
Variety: Malbec
Region: Patagonia
Country: Argentina
Year: 2011
Price: $7.95
Winery Review: Stout and dense from the beginning, with blackberry and violet aromas. Despite being a bold and dark Malbec, this is fresh and composed, with sweet blackberry and cassis flavors. Good on the finish, with candied fruit and caramel sweetness.
My Review: Raspberry and blackberry on the nose. Sweet, candy, acidic and hot at the end. Good mid palate. I did not have this wine with food.
Tasting - Château Serres Sainte Lucie Corbières
Name: Château Serres Sainte Lucie Corbières
Variety: Syrah, Grenache, and Mourvèdre
Region: Corbieres
Country: France
Year: 2010
Price: $4.95
Winery Review: Superb dark garnet color with a few reflections of dark orange. Intense nose of ripe fruits, spices, and roasted coffee. The palate is rounded and full, with silky matured tannins and hints of vanilla. This wine is rich and powerful with layers of tannins.
My Review: A very funky, spicy aroma. Smooth, spicy, oak, full bodied, big tannins and hot on the back end. I did not have this wine with food which might be part of the reason that I did not like it very much.
Tasting - Cresta Azul NV
Name: Cresta Azul NV
Variety: Macabeo, Moscatel, Parellada and Xarel-lo
Region: Emporda
Country: Spain
Year: NV
Price: $5.95
Winery Review: Moscatel, Macabeo, Parellada, Xarel-lo
Peach, orange cream and vanilla flavors mingle in this softly
bubbly white. Off-dry, but with crisp acidity and a clean finish.
My Review: Oak, vanilla and peach on the nose. Bubbly, vanilla and peach with a good clean finish. I did not have this wine with food. I really enjoyed it and would like to have more than a taste next time I drink it!
Tasting - Veleta Tempranillo Rosado
Name: Veleta Tempranillo Rosado
Variety: Tempranillo
Region: Granada
Country: Spain
Year: 2010
Price: $3.95
Winery Review: Fresh in flavor and crisp in texture, this dry rosé offers berry, tart cherry and light herbal flavors, with firm acidity
My Review: Fruit, fruit and more fruit on the nose! Light and dry on the palate. Grassy and hints of candy all wrapped into one. I did not have this wine with food.
Tasting - Veleta Brut Vino Espumoso Rosado NV
Name: Veleta Brut Vino Espumoso Rosado NV
Variety: Tempranillo
Region: Granada
Country: Spain
Year: Non Vintage (NV)
Price: $3.95
Winery Review: Rosé salmon with copper reflections. Slow rising fine bubble that forms “lace” and “rosary”. In the nose is complex and elegant with red fruit, citric, exotic, fresh flowers, and notes of dry fruits and dry flowers. Fresh, gentle, and alive. Perfectly integrated “perlage” with serious and subtle flavors of dry fruits, pomegranate and lemonade. Long lasting scent of flowers and herbs.
My Review: Apricot and flowery on the nose. Lemon, acidic, lime with big flavors. I did not have this wine with food. I really enjoyed it and would like to have it with an appetizer.
Monday, April 8, 2013
Tasting Gallo Family Pinot Grigio
Name: Gallo Family Pinot Grigio
Variety: Pinot Grigio
Region: California
Country: USA
Year: Non vintage
Price: $5.99
Winery Review: Our Pinot Grigio brings together refreshing crispness with bright flavors - fresh green apple, white peach and citrus.
My Review: Green apple, grapefruit, lemon and lime on the nose. Crisp, acidic, lime and medium bodied. I did not have this wine with food.
Tasting - Dom La Ricoune St. Gervais CDR
Name: Dom La Ricoune St. Gervais CDR
Variety: Grenache, Syrah
Region: Cote du Rhone
Country: France
Year: 2011
Price: $15.95
Winery Review: Inky. Intense and complex nose, fruity and spicy. Aromas of berries, garrigue, licorice, cinnamon, cloves. The palate is intense and fresh. Red fruits. Seductive and lingering finish.
My Review: Spicy, plum and blackberry on the nose. Spice, cinnamon and dry. I did not have this wine with food.
Tasting - Bogle Petite Sirah
Name: Bogle Petite Sirah
Variety: Petite Sirah
Region: California
Country: USA
Year: 2010
Price: $12.95
Winery Review: Deeply inky, this wine coats the glass and lingers before the first sip has been taken. Heady aromas of boysenberries and blackberries headline the entry, while flavors of wild blueberries steal the show. Full-bodied and concentrated, seductive juniper and anise tangle with coffee and leather tones as the wine's finish lingers on stage. Enduring and enthralling, this wine is perfectly suited for an encore.
My Review: Blackberry and plum on the nose. Coffee, caramel and full bodied. I did not have this wine with food.
Tasting - D'Arenberg The Stump Jump Riesling/Marsanne
Name: D'Arenberg The Stump Jump Riesling/Marsanne
Variety: Riesling, Sauvignon Blanc, Marsanne and Rousanne
Region: Fleuieu
Country: Australia
Year: 2011
Price: $13.95
Winery Review: Since 1912, the Osborn family has tended the 19th century vineyards at their d'Arenberg winery, located in McLaren Vale, South Australia.
The land for many of the region's old vineyards was originally cleared using a Stump Jump plough, the South Australian invention which enabled the ploughshare to jump over the gnarled 'mallee' Eucalyptus roots, saving valuable time and resouces.
This vintage Stump Jump white is a blend of the Riesling, Marsanne and Sauvignon Blanc grape varieties, which were gently crushed and basket pressed, followed by temperature controlled fermentation prior to bottling.
My Review: Flowery, peach and honey mix on the nose. Lemon and lime with a bite at the end. I did not have this wine with food. I would love to try it with flounder.
Tasting - Salneval Albarino
Name: Salneval Albarino
Variety: Albarino
Region: Northwest Spain
Country: Spain
Year: 2011
Price: $13.95
Wine Spectator: This smooth white offers pear, dried peach and tangerine flavors, with smoky and light earth notes. Features tart acidity.
My Review: Peach and orange on the nose. Vanilla, celery and smooth going down. Red Leicester cheese brought out a smoky component. Very interesting wine.
Sunday, April 7, 2013
Chianti, Italy Wine Region Report
Wine Regions of Italy |
Chianti, Italy has been inhabited by humans since at
least 2000 B.C. The Etruscans are said
to
be the first civilization ever recorded living there. The name Chianti may have come from the
Etruscans, but no one knows for sure. The Etruscans were the first to cultivate
grapes and make
wine in Chianti, a practice that has not stopped for
thousands of years after them. The
Etruscans
were absorbed by the Romans which was fantastic for
viticulture as the Romans grew and
developed it.
In 1716, Chianti and surrounding towns of Gaiole, Castellina and Radda
were
declared a wine area by the Duke of Tuscany. At the beginning of the nineteenth century,
Chianti fell under the power of France and became known
for its red wine. In the 1860s, Italy
was formed and a treaty was signed to recognize
Chianti as part of Italy. It was during
this time
that Bettino Ricasoli came up with the “Chianti
recipe” of 70% Sangiovese, 15% Canaiolo, 10%
Malvasia and 5% local red wines. In 1995, it became legal to produce Chianti
with 100%
Sangiovese and it was required that at least 80%
were Sangiovese in order to put Chianti on the
label. The
rules changed again in 1996 to allow 75% to 100% Sangiovese, up to
10%
Canaiolo and up to 20% other approved red wines such
as Merlot and Syrah.
Italy highlighted on the world map |
Wine Regions of Tuscany |
If all the rules and laws about what can be labeled
Chianti was not confusing enough, this region of Tuscany is further divided into seven sub regions. The subregions were redrawn in 1932 and include Classico, Colli Aretini,Collie Fiorentini,
Colline Pisane, Colli Senesi, Montullbano and Rufina. In 1996, part of Colli Fiorentini was
renamed as Montespertoli.
Chianti Classico is by far the largest
subregion. It is the land that was originally
named Chianti and it located between Florence and Siena. It is the only subregion allowed to use the
black rooster seal on the neck of the bottle. The winery must also be part of the Chianti
Classico Consortium which enforces the rules and laws they
set pertaining to wine. Wineries in
Chianti Classico are not allowed to label their wines
Chianti Superiore. Other subzones can
put Chianti Superiore on their label if the vineyard has lower
yield, higher alcohol and dry extract. The altitude of this subzone it 820 feet to 2000 feet
which is a huge range which obviously has an influence on the terroir. As you might imagine, there are many hills throughout
the region. The soil is a bluish-grey chalky marlstone called
galestro. The Arno river flows through
the north part of Chianti Classico where the temperatures tend
to be cooler than the south. Wines from this subzone tend to be medium bodied, medium to
high acidity and have firm tannins.
Floral, cherry and a light nut taste are signature flavors.
Sub regions of Chianti |
The other regions of Chianti are made of soil that
is mostly marl and chalk. The two big
vineyards throughout Chianti and all of Tuscany are
Antinori and Frescobaldi. Colli
Florentine
is known for its strong character and fruit notes. Colli Pisane usually has the lightest body
and
color out of all the sub regions. Colli Aretini is relatively new and still
making a name for itself.
Chianti's landscape |
The terrior of Chianti as a whole is very mild. The temperatures in the winter are about 45°F
along the coast and 40°F inland. Many of the days are sunny, but nights are
very cold. July and
August are the warmest months with a high of 90°F. June and September are both warm, but
there are occasional dry spells. November gets the most rainfall, about 4.4
inches. The wind and
sun really depend upon elevation. As discussed above, there a great differences
in elevation
throughout the region which really adds something
unique to each wineries’ terroir.
Wine bottle from Marchesi Antinori |
As mentioned before, there are many
laws in Chianti regarding labeling of wines.
In 2006, the use of white grapes have be prohibited
from being in Chianti Classico. Chianti Classico
must have at least 12% alcohol and have been
aged in oak for 7 months. In order to
put “Riserva” on the label, the wine must have been aged
in oak for 27 months and have a 12.5% alcohol content. Chianti Classico cannot harvest more
than 7.5 tonnes/hectare while Chianti is only restricted to 9 tonnes/hectare. Chianti needs a 11.5% alcohol level and can
be released on March 1st following the vintage year. Chianti Classico cannot be released until
October 1st following the vintage year.
Colli Fiorentini, Montespertoli and Rugina can release their wines on
June 1st following the vintage year. The DOC and DOCG areas actually overlap in
Chianti. In order to know what wine is designated
with which, you really have to look at the label because these are not
designated by sub region.
Wine bottle from Frescobaldi |
A few large, prominent wineries got
fed up with these laws about a decade ago.
They decided to use different types of grapes, different equipment and
make different styles of Chianti. They
were not allowed to label them Chianti, so they labeled them as table
wines. In Europe, table wines are the
lowest grade and cheapest wines around.
However, since these “table wines” were from big name producers with a
hefty price tag, people were curious.
They turned out to be globally recognized as “Super Tuscans”. Now, other wine regions across the global
have added the word “Super” into their description of their winery or
wine.
Chianti is fiasco, meaning "flask" |
Chianti is no longer always packaged
in a squat bottle that is nestled in a straw basket. Few wineries still use these packaging due to
the reputation it got during World War II.
Chianti went through a few unfortunate circumstances which lead to this
reputation. During the 19th
century, a odium and phyllorexa epidemic affected all of the vineyards. This had Chianti almost starting from scratch. During World War II, few resources were
towards viniculture and after the war, Chianti followed the world trend to
plant cheaper grapes. Chianti planted
Sangiovese clones, there was over cropping and quantity was put over
quality. This diminished the quality of
the product and really gave Chianti and undeserved bad name.
Beautiful landscape of Chianti |
Despite the obstacles, Chianti is
still a large producer of wine in Italy and has improved on quality
tremendously, just ask the Super Tuscans.
Chianti covers 17,300 hectares and produces more than 8 million cases of
wine with a DOC recognition or above.
It has been called the “Bordeaux of Italy” due to its flexibility in
blending. It is difficult to get a count
of the wineries in Chianti, but I am sure the number is large. This is a
growing wine industry which has had its roots in wine for a very long time.
Sources
Friday, April 5, 2013
Tasting - Foris Gewurztraminer
Name: Foris Gewurztraminer
Variety: Gewurztraminer
Region: Rouge Valley, Oregon
Country: USA
Year: 2011
Price: $14.95
Winery Review: Nose of rose petal and lychee that Gewurztraminer is known for as well as stone fruits and lemongrass. The palate shows good concentration but stays fresh and lively due to its crisp acidity We have always finished our Gewurztraminer drier than many of the more commercial bottlings in the market.
My Review: Grassy was the only aroma I could get on the nose. It really lacked aromas. Spicy and crisp, but pretty boring. I did not have this wine with food.
Tasting - Ferrari - Carano Siena
Name: Ferrari - Carano Siena
Variety: Sangiovese with a little bit of Malbec and Syrah
Region: Sonoma County California
Country: USA
Year: 2010
Price: $40 - $24.95
Winery Review: Ferrari-Carano's Italian heritage is reflected in this Sangiovese-based, easysipping blend. Select lots of grapes are chosen from our vineyards in Alexander, Dry Creek and Russian River Valleys to create a beautifully-balanced and medium-bodied wine. Siena has delicious aromas and flavors of freshpicked blackberries, raspberry jam, cola, cinnamon and clove. Sweet oak notes of vanilla and butterscotch complement lingering tart cherry, cranberry and strawberry. A wine with nice acidity and refined, elegant texture, Siena has tannins that are showy and evenly coat the palate.
My Review: Very spicy and cherry coke on the nose. Cranberry, spice and cherry with big tannins. Red Leicester cheese brought out some oak flavors.
Tasting - Yalumba Museum Muscat
Name: Yalumba Museum Muscat
Variety: Muscat
Region: Barossa
Country: Australia
Year: Non-vintage
Price: $22.95
Winery Review: "The Non-Vintage Museum Reserve Muscat is medium amber with a superb bouquet of honey, ginger, candied apricots, and peach. Ripe, sweet, and hedonistic, it has a very long finish.."
My Review: Caramel and molasses on the nose. Figs, jam and sweet with a spicy lingering taste. I did not have this wine with food, but would like to try it with dark chocolate.
Tasting - Sean Minor Chardonnay
Name: Sean Minor Chardonnay
Variety: Chardonnay
Region: Central Coast California
Country: USA
Year: 2010
Price: $13.99
Winery Review: Our Chardonnay fruit was 100% whole-cluster pressed to minimize astringency from the skins and immediately racked to stainless steel. Once settled, a portion was fermented in small French oak barrels while the remaining lot was left in stainless steel tanks to ferment. The slow and cool fermentation allowed the wine to develop a balance of ripe tropical fruit flavors and crisp apple and mineral nuances. Once primary fermentation was completed, a portion of the wine went through malo-lactic fermentation which softens the wine and provides a perfect balance.
My Review: Pear and flower on the nose. Sweet, grapefruit and no oak flavors. This was not my favorite wine, but I have found that I am a fan of the oak monster. I did not have this wine with food.
Tasting - Honoro Vera Granacha
Name: Honoro Vera Granacha
Variety: Granache
Region: Calatayud
Country: Spain
Year: 2011
Price: $10.99
Winery Review: It exhibits greater aromatic complexity, richness with mineral and blueberry notes leading to a savory and spicy wine nicely balanced and very easy to drink.
Pair with paella, pasta (noodles, spaghetti, macaroni), white and blue fish, goat cheese, cold meat, vegetables, lentil soup, peas, mushroom, beef, chicken, roast meat, red and white grill meat.
My Review: Plum and cherry on the nose. Spicy, bold with big tannins and delicious with cheddar cheese. Well balanced, nice mid-palate and lingering smoky flavor. I only had a chance to have it with cheese and crackers, but I think it would pair well with a meal.
Sunday, March 31, 2013
Alsace, France Wine Region Report
Close up view of Alsace, France |
Alsace, France is a wine region with quite a long
history. It borders Germany along the
Rhine
river, France’s eastern boundary. It started off as a land of nomads and was
soon taken over by
the Romans in 58 BC.
The Romans declared it a center for viticulture and that is where its
winemaking history begins. During the Middle Ages, Alsace was traded
between many different
nobles. In
the early 800s, it fell under the rule Middle Francia and by the late 800s, it
was under
the Kingdom of Germany. Then the Holy Roman Empire took control for
900 years and the
Kingdom of France took the region back. It went back and forth between France and
Germany
for a while until the end of World War II when Nazi
Germany fell. France has had control of
Alsace ever since.
It was not until 1975 that the INAO recognized Alsace as a Grand Cru AOC
region because even though France had taken the
region back, German or local law was in effect
for some time afterward.
France highlighted on the world map. |
Alsace highlighted within France |
Alsace is divided into two regions, Bas-Rhin and
Haut-Rhine which are north and south
respectively.
They both grow grapes on the lower slopes that face east towards
Germany. Both
sub-regions go by the same classification system and
produce very similar wines.
The slopes of Alsace, France |
There are four different classes in Alsace which are
Alsace Grand Cru AOC, Alsace AOC,
Cremant d’Alsace AOC and Vin de Table. Almost all wines from the region are AOC
wines and
Vineyards of Alsace, France |
there are no Vin de Pays in Alsace. This means that if it is not an AOC wine,
then it must be a Vin de Table which cannot include the grape variety,
region of origin or vintage on the label. Cremant d’Alsace AOC means that it is a sparkling
wine. Alsace AOC can be a red, white or rose wine and they have very few restrictions
compared to Alsace Grand Cru AOC. Alsace Grand Cru AOC includes 55 vineyards out of the 120
in the region. In order to include this
label, the winery must only produce single noble varieties. The four noble grapes are Riesling, Muscat, Gewarztraminer and Pinot Gris. Varietals that are named after grapes is
unheard of in France expect for in this region. The vineyard must be at an altitude between
200m and 300m and the yield must be 65 hectoliter per hectare or
less. It must be a single named vineyard
of Grand Cru status and the vineyard’s name must be on
the bottle.
Any wine produced in Alsace must be in tall bottles
called flutes d’Alsace and this is a legal requirement.
Late harvest classifications include Vendage Tardive and Selection de
Grains Nobles. Vendage
Tardive is used in making dessert wines where the grapes stay on the vine until they dehydrate. Selection de Grains Nobles is also used for dessert wines, but it
depends
upon the grapes being affected by noble rot. Alsace was the first to coin the term Selection
de Grains Nobles and it did not have a legal definition
until 1984.
Bottles of wine from Domaine Emile Beyer |
As you might have guessed, 90% of the wine produced
in Alsace is white. The two biggest
being Riesling and Gewurtz. 23% of the white wines made in Alsace are
Riesling, followed
closely behind by Gewurtz with 18%. Alsace is known for its dry white wines as
that is what s
separates is from German white wines. Some wineries
are starting to experiment with leaving
some residual sugar in their wines, but it may be a
while until they can be mass produced due to
the strict wine laws in France. They are trying this with Pinot Gris and
Gewurtzraminer, so it
will be interesting to see what becomes of it.
Vineyard in Alsace, France with a glass of white wine |
Alsace has a very interesting climate for
viticulture and this of course affects the wines produced.
The soil is a mix of block, pebble, gravel, sand,
silt and clay. The sand helps with
drainage, clay
with providing nutrients and the rest of the mixture
helps sustain the life of microorganisms
which are needed for reactions such as producing
Nitrogen in a form where the plant can use it.
The total rainfall per year is around 680 mm and the
daily average is 7.5 mm. Alsace’s dry
days
just about equal how many wet days they have. In the summer, the hottest it gets is 80°F
and in
the winter, the coldest it gets is about 30°F. These are pretty stable temperatures compared
to
what we deal with here in Virginia. In order to get the most sunlight, vineyards
should be
between a 30° and 60° inclination facing South-East
to South. Alsace has several valleys
which
is where many vineyards are planted. The highest point is Grand Ballon in
Haut-Rhin and it is 1426m. Alsace
is only 8238 km2 and is the fifth smallest region of France’s 27
regions.
Alsace wines tend to be very aromatic wines with
aromas of floral and spice. They rarely see
Bottel label from Hugel & Fils |
any time in the barrel as most of them are dry,
white wines. However, Alsace produces 8%
of its red wines from Pinot Noir. These wines are rarely exported as most are
consumed in the region. Some of the largest wine producers are Maison Trimbach, Domaine Zind-Humbrecht, Hugel & Fils, Leon Beyer, Weinbach, Josmeyer and Marcel Deiss. If the label includes “Domaine”, then all the grapes are supposed to be
from their vineyard. Many of these
larger producers not only sell their own wine but also wine
produced from bought grapes. This seemed
a little odd since from my understanding, if a
vineyard is large enough then they don’t need to use bought grapes. If one takes a moment to think
about the regulations of only producing so many hectoliters perhectare then their dilemma starts
to make sense. Only 35% of Alsace wines
are AOC designated, so most vineyards do not have to
abide by these standards.
Sources:
Grenache Report
Grenache is the most popular grape that you have
never heard of unless you really read the
labels. It is
said to be the most planted grape in the world, over 120.000 hectares. Grenache can
be a varietal wine, however it is more famous for
what it can bring to blended wines. This
grape
ripens very later, even after Cabernet Sauvignon and
because it is on the vine so long, it has a lot
of time to produce sugar. This sugar gives Grenache wines the high
alcohol content. Most
Grenache varietal wines are at least 15% alcohol if
not more. So why does it need to be blended
with other grapes?
Grenache on the Vine |
Varietal Grenache wines will knock your socks off
because they are so hot. There is little
balance in these wines. They have high alcohol content, lots of sugar
with very little acid or
tannins.
Great wines have balance and this grape does not produce wines with
balance. When
blended with other big reds such as Syrah or Mourvèdre, then the balance
can be achieved and is
the reason why Grenache is such a big deal in today’s
wine world! These wines are explosive
since they combine high alcohol with the big tannins
that Syrah brings to the table. There are
five countries around the world that have discovered
this secret along with how to mass produce
it. Spain,
France, Australia, South Africa and America are all countries keeping the best
kept
secret in the wine world. The map below has all of the United States highlighted,
but please
keep in mind that this grape is mostly grown in
California.
Where Grenache is grown right now in 2013 |
California’s San Joaquin Valley, Southern France,
most of Spain, Australia and South Africa all
have a climate which Grenache excels in because they
are hot and dry. Grenache thrives under
water stress and while it can adapt to other
climates, it produces the most sugar in a
Mediterranean climate. As more wine is being produced all over the
world, I wouldn’t be
surprised if places like India, South America and
other African countries start to experiment with
this varietal.
In climates that get more rain, it is more susceptible to diseases such
as downy
mildew, bunch rot and coulure due to the tight grape
clusters. It is a thin grape that is
blue-black
in color and attached to a strong, woody canopy that
grows upright. This canopy makes it
difficult to mechanically harvest and is a reason
why it is getting less popular in Australia, but
might become more popular in third world countries
where mechanically harvesting is not an
Bottle of Grenache Shiraz |
option.
It thrives in schist and granite soil and that might
be why it is planted all over Southern France.
Grenache is usually the dominant grape in Southern
Rhone wines and is 80% of the blend
Chateneuf-du-Pape which is Rhone’s most famous wine. It is attributed to adding a spicy flavor
to this award winning wine. This is a great contrast to the fruity chewiness
it adds to Cotes du
Rhone Villages. It is often blended with Syrah and Mourvèdre. It is also grown in Languedoc
Roussillon where the heavy winds help the grape to
grow. It is the second most planted
grape in
France and is only second to Merlot. The French have
been planting not only Grenache, but other
mutations of the grape such as Grenache Blanc,
Grenache Noir, Grenache Rose and Grenache
Gris. Grenache has been used to make roses in both
France and Spain using Grenache Rose.
France’s Provence, Tavel and Lirac regions are especially
known for using Grenache in rose
wines. The
Roussillon region uses Grenache Gris and Grenache Noir in many fortified wines.
Spain is where Grenache originated from,
specifically, Aragon. Below is a map of
where
Grenache was planted in the 18th
century.
Where Grenache was grown in the 18th Century |
Of course a lot has changed since then, but Grenache
is still the most planted grape in Spain
which it is called Granacha. Spain grows several clonal varieties;
Garnacha Tinta, a thin-skiined
dark colored grape and Granacha Peluda which
translates to “Hairy Grenache” because of the
texture of the leaves. It is often blended with Tempranillo where
Grenache brings fruity flavors
and adds body.
Rioja often uses it for rose wines while Navarra uses it for even
lighter wines.
All Grenache are meant for early consumption since
the grape oxidizes so quickly. The
flavor
profile is usually very fruity as that is one of
Grenache’s signature flavors.
Grenache brings together fruity and spicy along with
tobacco, pepper, plums, raspberry and
blackberry. It
is almost always hot unless blended with other grape varietals. Australia has been
doing a lot of experimenting with it as a fortified
wine. This of course is not a stretch at
all since
Grenache typically produces copious amounts of sugar
which could all be fermented if the
winemaker chooses to do so. Unlike France, Australia does not have strict
wine laws and can
dabble in whatever kind of experimentation that they
desire. Australia has been doing a blend
commonly referred to as GSM which is Grenache with
Syrah and Mourvedre. South Africa does
not have strict wine laws either and has the perfect
climate for Grenache. It has been experiemnting with Grenache rose as well. It will be
interesting to see what becomes of South Africa in the wine world
and if Grenache will put it on the map.
Rose from South Africa |
While Grenache has been around for centuries, people
are discovering that Grenache truly can be
grown around the world. As this worldwide wine revolution is taking
place, I will be very
interested to see what becomes of this
varietal. Will more Grenache varietal
wines make an
appearance?
How about more fortified or rose Grenache wines? One thing is for sure, Grenache
is starting to get some press. September 24, 2010 was International Grenache
Day! How cool is
that?
Recently I tried a bottle of Granacha from Aragon,
Spain. The sub-region of Aragon where it
was from is called Calatayud. It was a 2011 vintage and I paid $9 for it at
the Vintage Cellar in
Blacksburg, VA.
I had to ask for help in finding a Granache varietal since none were on
display.
After some searching we found a bottle that was
drinkable and within a college students price
range.
Map of Spain, Aragon is colored teal |
After reading about this grape varietal I decided
that chicken, broccoli and potatoes would go
well with it.
Grenache does not have the big tannins to stand up to a nice juicy
steak, but it is not
light enough to be paired with seafood either. Chicken was a good compromise on both
ends.
Since Grenache tends to have some left over sugar, I
stayed away from anything sweet.
Broccoli
would bring out the earthy flavor that is usually in
Grenache and possibly counter act the
sweetness. Potatoes
would help to round out the high alcohol content along with the chicken.
From past experiences if a wine is too hot for me, then
I try it with either cheese or a
carbohydrate.
Theses seem to almost absorb some of the alcohol while in my mouth. I am really
not sure why this happens, but it tastes very good. The texture would become less chewy with
this meal and it would help give this wine some
structure. The body would tone down and
make
it more drinkable.
Chicken, broccoli and mashed potaoes |
The initial aromas I got were spicy, pepper,
blackberry and raspberry. Tobacco,
cherry,
blackberry and spicy with a hot mid-palate and a
spicy after taste. After decanting for
an hour,
more earthy, celery, barnyard, hay and horses aromas
came out and added to what I added
initially smelled.
More of the tobacco flavor came out and it decreased the hot aftertaste
just
slightly.
The intensity was very mild when I first tried
it. I had to swirl the glass for a few minutes
before
I could smell anything other than spicy. After decanting, the intensity increased, but
not as much
as I expected it to which was disappointing. I have tried this with other young reds and
it has
made a world of difference. On the nose, after decanting, the intensity
of the spicy smell did
increase as I could smell it without even swirling
the glass this time. It took some time
and
concentration to get the other aromas however. Fruit such as blackberry and cherry were the
next two in intensity. This was very similar both on the nose and
while tasting it.
Bottle of Grenache which I tasted. |
Big fruits and alcohol in this bottle and decanting
increased the complexity. As said above,
more
aromas and flavors came out after decanting. There was a low level of astringency and
tannins.
There was not enough acid and a high amount of
sugar. The alcohol content was 14.5% and
I
could definitely feel it as it had a very hot
lingering aftertaste. It wasn’t bitter,
much more of a
spicy flavor.
Granache is Spain’s number one grape as it makes up
55% of all the grapes grown in the
country. The
other 45% is made of many other varieties.
Mazuelo, Tempranillo, Monastrell,
Cabernet Sauvignon, Merlot, Syrah are the other grapes
used to make red wines grown in the
region.
Macabeo, Malvasia, Granacha Blanca and Chardonnay are the grapes used to
make
white wine in the region. These are just the other grape varieties
located in Calatayud, Spain. I
am sure there are other grapes grown in Spain.
Calatayud’s climate is continental which means cold
winters and hot, dry summers. The
temperatures don’t exceed 13°C. There is the possibility of frost from
January to June. The
annual rainfall is between 300mm and 500mm. The soils are loose, stony with a lime
content.
There is a very poor amount of nutrients, but permeability
is good. The permeability helps the
roots get water and nutrients that they require. These are excellent conditions for Grenache
as it
thrives in this kind of environment.
Grenache on the vine with loose soil. |
I enjoyed tasting this wine very much. I wish that it had a more acidic component,
but for a $9
Grenache, I thought it was very good. This was the first varietal Grenache I have
taste, but from
my research, it seems to fall in line with what is
usually expected. I would like to try
Grenache
blended with other fruits in the future and I look
forward to doing just that.
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