Confusion Corner: Slovenia, Slavonia, Slovakia

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As a wine student, you’ve heard the terms…Slovenian Sivi Pinot and Slavonian Oak. You may also have heard that a tiny portion of the Tokaj region crosses the border of Hungary, extending into Slovakia.

You may have thought that these three terms—Slovenia, Slavonia, Slovakia—are so similar in spelling and pronunciation that they represent the exact same thing expressed in three similar languages. (I thought that for a very long time.) However, here’s the truth: these are three separate places in three distinct countries, and they each have their own fascinating story when it comes to wine.

So here goes:

Slovenia: Slovenia is one of the countries to emerge from the Kingdom of Yugoslavia (1918–1941)—later known as the Socialist Federal Republic of Yugoslavia (1945–1992). Others include Croatia (more on that later), Montenegro, Bosnia–Herzegovina, and Serbia. Slovenia is a mountainous country located just to the east of Italy’s Friuli Venezia Giulia region.  Slovenia has been a member of the European Union since 2004.

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Slovenia’s wine connection: Slovenia—located between Italy, Austria, Croatia, and Hungary—has a long history of viticulture and wine production. Many of Slovenia’s wine regions are located along the border with Italy, and could almost be considered “extensions” of the Italian areas; these include Slovenia’s Goriška Brda region that rests alongside Italy’s Collio Goriziano DOC, as well as Slovenia’s Kras region/Italy’s Carso DOC. Slovenia has close to 22,300 ha/55,100 acres of vineyards. Approximately 75% of the country’s output is white wine; leading white grapes include Riesling, Gewürztraminer (Traminec), Müller-Thurgau (Rizvanec), Pinot Gris (Sivi Pinot), Sauvignon Blanc, and Ribolla Gialla.

Slavonia: Slavonia is—along with Istria, Central Croatia, and Dalmatia—one of the four historical regions of Croatia. Croatia—one of the countries to emerge from the Kingdom of Yugoslavia (along with Slovenia)—became a member of the EU in 2013. The Slavonian region is located in the eastern (inland) section of Croatia; it borders Hungary (to the north), Serbia (to the east), and Bosnia–Herzegovina (to the south).

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Slavonia’s wine connection: Croatia has a long and well-documented history of wine production as well as international fame as the native home of the Crljenak Kaštelanski grape variety and its lineage (including Primitivo and Zinfandel). Croatia’s vineyards are divided roughly into two sections—Kontinentalna Hrvatska (inland, or continental Croatia) and Primorska Hrvatska (coastal Croatia)—and contain several EU-designated geographical indications.

However…the region of Slavonia is particularly famous for its oak. The next time you hear of a wine being aged in Slavonian oak barrels, please direct your thoughts to the lightly forested, inland area of northern Croatia. Slavonian oak—known for its compact fibers, tight grain, and sweet aromas—allows wine to undergo a long, slow oxidation in the barrel. Large barrels made from Slavonian oak are all the rage in Tuscany, Veneto, and Piedmont. The next time you enjoy Amarone, Chianti Classico, or Barolo, check the winemaker’s notes—it might have spent some time in Slavonian oak.

Slovakia: Along with the Czech Republic, Slovakia is one of the two countries to emerge from the sovereign state of Czechoslovakia, which lasted from 1918 (upon the dissolution of the Austro-Hungarian Empire) to 1993 (when it peacefully dissolved into the two countries). Slovakia is a landlocked country tucked between Poland, Ukraine, Hungary (to the south), Austria, and the Czech Republic. Slovakia has been a member of the EU since 2004.

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Slovakia’s wine connection: Slovakia has over 20,000 ha/49,000 acres of vineyards. The country has 400 wineries and nine EU-designated protected (PDO) regions. The majority of the vineyards are located along the country’s western border (alongside Austria) and southern border (alongside Hungary).  Leading white grapes include Grüner Veltliner, Welschriesling, Müller-Thurgau, Riesling, and Pinot Gris; leading red grapes include Blaufränkisch, St. Laurent, Cabernet Sauvignon, and Pinot Noir. Outside of Europe, the wines of Slovakia are not (yet) very well-known; however, the area is famous for its production of Tokajská—a small portion of  Hungary’s famous (and historic) Tokaj-producing region that extends northward into Slovak territory. When Hungary and Slovakia joined the European Union in the early 2000s, both countries agreed to abide by the same standards in viticulture, wine production and labeling for the wines labeled as Tokaji or Tokajská.

References/for more information:

The Bubbly Professor is “Miss Jane” Nickles of Austin, Texas… missjane@prodigy.net

Confusion Corner: Loir (not Loire)

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First things first: there is an actual Loir River and Loir Valley, and they are geographically close to—but not the same things as—the Loire River and the Loire Valley.

And yet, if you tell your friends you are going to the Loir Valley to taste Chenin Blanc, visit the gardens of the Prieuré de Vauboin, and tour the stunning Château du Lude—they would probably guess that you are going to the Loire Valley.

The Château du Lude in France’s Loir Valley. Photo credit: Manfred Heyde via Wikimedia Commons

Your destination, however, would be the valley of the Loir—a river that flows somewhat parallel to and about 20 miles/32 km north of the Loire River as it passes the city of Tours (and the wine regions of Touraine).

The Loir River flows—from its source just north of the town of Illiers-Combray—for a total of about 200 miles/322 km. Its waters eventually make their way into the Loire, and it is considered a third-order tributary of the larger river. Before joining the Loire, the Loir flows west/southwest for nearly 180 miles/290 km and eventually joins the Sarthe River just north of the city of Angers. From there, the Sarthe River joins the Mayenne River to form the Maine River, which flows south for a mere 7 miles/11.5 km before joining the Loire-with-an-e.   (Note: the Maine River of which we speak is a different Maine River than the more-famous Maine River [aka the Petite Maine] that flows northward through the region of Muscadet Sèvre et Maine.)

Three AOCs—considered part of the Loire Valley “family” of wine regions and often grouped together with the other regions of Touraine—are located along the Loir River. The easternmost—Coteaux du Vendômois AOC—surrounds the city of Vendôme; all three are located along a 40-mile/67-kilometer stretch of the Loir as it flows north of (and fairly parallel to) the Loire.

Graph of the Maine, Mayenne, Sarthe and Loir rivers in France by Mbursar via Wikimedia Commons

As befits the location, Chenin Blanc and Pineau d’Aunis (Chenin Noir) are the leading grape varieties planted along the Loir River. Here’s a bit more information about the AOCs and wines of the Loir (not Loire) Valley:

Coteaux du Vendômois AOC: The Coteaux du Vendômois AOC is approved for three styles of wine: red, white, and vin gris (a light-in-hue rosé made via direct press, thus avoiding skin contact). White wines are typically based on Chenin Blanc; Chardonnay is allowed as a secondary variety. Vin gris—considered the speciality of the region and also the most widely produced by volume—must be 100% Pineau d’Aunis (Chenin Noir). The reds are always a blend, requiring a minimum of 50% Pineau d’Aunis along with 10% to 40% Pinot Noir and 10% to 40% Cabernet Franc (Gamay is allowed [up to 20%] but not required).

Jasnières AOC: The Jasnières AOC (technically a sub-appellation of the Coteaux du Vendômois) is a small, white wine-only appellation. The first vineyards were planted here by Cistercian monks in the Middle Ages; centuries later the wines were beloved by Henry IV. Jasnières benefits from soil rich in tuffeau (a type of limestone) and clay, as well as south- and southwest-facing hillsides. All the wines produced under the Jasnières AOC are 100% Chenin Blanc, but the wines may be made in dry or sweet styles. Well-made Jasnières can be quite age-worthy; most producers suggest allowing the wines to age for at least five years; sweet versions may last for 12 years or even longer.

Château de Bazouges in the commune of Bazouges-sur-le-Loir (Photo credit: Manfred Heyde via Wikimedia Commons)

Coteaux du Loir AOC: The Coteaux du Loir AOC—located downriver from (and to the west of) the Coteaux du Vendômois and Jasnières—produces red, white, and rosé. The white wines are 100% Chenin Blanc and may be produced in a range of sweetness levels from dry to sweet (including some affected by botrytis). Many of the reds and rosés are 100% Pineau d’Aunis; however, they may also be produced as blends. Red wines must contain a minimum of 50% Pineau d’Aunis; the remainder is Cabernet Franc, Malbec, and/or Gamay.  Rosé blends must also include a majority of Pineau d’Aunis; the remainder may be comprised of Malbec, Gamay, and Grolleau Noir (a common component in many of the rosés produced in that other Loire Valley). The vineyards of the Coteaux du Loir AOC are protected, in part, by the magnificent Forest of Bercé (Foret de Bercé), located to the north and west of the region.

The vineyard area of the three Loir Valley AOCs combined totals just 700 acres/280 ha. Compare this to the 185,000 acres/75,000 ha of vineyards found throughout the Loire Valley region and it becomes crystal-clear that the Loir comprises just a tiny part of the Loire Valley wine story.

And yet, it seems worthwhile to know your Loir (without an e) from your Loire (with an e)—and to plan a trip to visit both!

References/for more information:

The Bubbly Professor is “Miss Jane” Nickles of Austin, Texas… missjane@prodigy.net

Confusion Corner: Blaye, Blaye, Blaye

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Tucked away in a sleepy corner off the right bank of the Gironde Estuary, you’ll find the town of Blaye. Blaye is a picture-postcard-perfect town rich in history and charm. Wine lovers, of course, will recognize the name Blaye as a small-but-impressive area for the production of Bordeaux wine. And that’s where the confusion begins. There are three appellations d’origine contrôlée (AOCs) that go by the name of Blaye: Blaye AOC, Côtes de Blaye AOC, and Côtes de Bordeaux–Blaye AOC They all share the exact same location and all three—of course—produce Bordeaux wine.

And yet and still, each of these three appellations comes with its own unique twist.  Here’s what we mean:

Blaye AOC: The Blaye AOC is approved to produce still (non-sparkling) dry red wines only. Blaye AOC may be produced from any of the six “typical” red Bordeaux varieties: Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec (known here as “Côt), Petit Verdot, and/or Carmenère. There are, however, some interesting parameters set to the assemblage (blend): at least 50% of the blend must consist of the three principal varieties of the appellation—Cabernet Sauvignon, Cabernet Franc, and Merlot. The other three grapes (Malbec/Côt, Petit Verdot, and Carmenère) may only be found in concentrations of less than 50% (combined).

Photo of vineyards in Blaye by Michael Clarke via Wikimedia Commons

Côtes de Blaye AOC: The Côtes de Blaye AOC produces still (non-sparkling) dry white wines only. This appellation could be considered a loveable misfit of Bordeaux, as the wines are required to be based on Colombard and/or Ugni Blanc. You read that right! As a matter of fact, the wine must be produced using 60% to 90% (combined) Ugni Blanc and/or Colombard. The remainder may consist of Sauvignon Blanc, Sauvignon Gris, Sémillon, and/or Muscadelle.

Côtes de Bordeaux–Blaye AOC: The Blaye sub-region of the Côtes de Bordeaux AOC produces still (non-sparkling wines) in both dry red and dry white. This appellation was created in 2015 when the late, great Premieres Côtes de Blaye AOC was absorbed by the Côtes de Bordeaux AOC.

The regulations for the red wines are similar to—but not exactly the same—as those for the Blaye AOC. Côtes de Bordeaux–Blaye AOC Rogue must contain a minimum (combined) 50% Cabernet Sauvignon, Cabernet Franc, and Merlot; Carmenère has a maximum of 10%, and Petit Verdot and Carmenère combined may not exceed 15%.

The white wines of the Côtes de Bordeaux–Blaye AOC somewhat reflect the requirements for standard dry white Bordeaux wines and may contain any combination of Sauvignon Blanc, Sauvignon Gris, Sémillon, and/or Muscadelle (although it is likely to be heavy on the Sauvignon Blanc). Colombard and Ugni Blanc, while allowed, must be kept to a (combined) maximum of 15%.

The red wines of the Blaye AOC and the Côtes de Bordeaux–Blaye AOC seem awfully similar, so it helps to keep in mind that the Côtes de Bordeaux is considered one of Bordeaux’s over-arching regional appellations, and as such it maintains somewhat looser standards than those required for the other AOCs, as seen in the following examples:

  • Blaye AOC: Minimum potential alcohol: 12%, maximum yield: 48 hl/ha
  • Côtes de Bordeaux–Blaye AOC Rogue: Minimum potential alcohol: 11.5%, maximum yield: 52 hl/ha

Any questions?

References/for more information:

The Bubbly Professor is “Miss Jane” Nickles of Austin, Texas… missjane@prodigy.net

Confusion Corner: Tuff, Tufa, Tuffeau

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Tuff, tufa, tuffeau: welcome to confusion corner.

These “three t’s” are all types of stone and/or soil. Two—tuff and tuffeau—are of particular interest to viticulture, while tufa is the odd man out.

Let’s take a closer look:

Tuff: Tuff (pronounced tuhf like the English word tough) is a type of volcanic soil; however, it is sometimes classified as a sedimentary soil—so let’s just say it is formed via both volcanism and sedimentation.

Tuff is created when molten lava blasts out of a volcano, cools and fragments as it floats through the air, and eventually lands in a heap upon the ground. With time, the fragments (including volcanic ash as well as bits of igneous rock) settle, condense, and cement together into a soft, porous stone.

Tuff soils inside the crater of Mount Vesuvius (photo credit: Simona Cerrato via Wikimedia Commons)

Tuff-based soils are found in Napa (Howell Mountain), Lake County (California), Madeira, Hungary (Tokaj), Alto Piemonte (Gattinara, Ghemme), Campania (Mount Vesuvius) and large swaths of Yellowstone Park.

Tuffeau: Tuffeau (pronounced too’-foo) is a local type of limestone found in the Loire Valley. Tuffeau is fine-grained and very low density (about half the density of granite). Tuffeau is formed from the remnants of the sea floor (sediment, fossilized sea creatures, and sand) that covered the Loire Valley over 90 million years ago. Over the millennia, these particles became compressed to form a unique type of limestone due to the presence of foraminifera (creatures with multi-chambered shells), and the (previously) shallow water that stood between 2 and 20 meters deep—other forms of limestone were formed under deeper waters.

The fortified wall at the 8th-centure Château de Loches, showing tuffeau blocks of various ages (photo credit: Valerius Tygart via Wikimedia Commons)

Weathered tuffeau, combined with sand, flint, and clay—as found in the Central Loire regions of Anjou, Saumur, Touraine—is an excellent vineyard soil. Tuffeau is equally famous for being the building blocks of many of the gorgeous castles of the Loire, and may also be known as Turonian Limestone (after the city of Tours).

Tufa: The words “tufa” (pronounced too’-fah) and “tuff” and commonly confused, and that’s ok for people having casual conversations about the ground beneath their feet. However, for geologists and wine geeks, there’s a big difference between the two (and, to make matters worse, tufa and tuffeau have more in common than tuff and tufa). So here goes: tufa is a rare is a rare type of limestone created when calcium carbonate-saturated water releases carbon dioxide and precipitates a soft, caclium-carbonate rock. Tufa is specifically formed in ambient-temperature water.

The best-known examples of tufa (in the fascinating form of tufa towers) can be found at Mono Lake, California. Tufa is not—to the best of my knowledge—a factor in vineyard soils.

Tufa deposits originating from hot springs are known as travertine—and that’s a whole other corner story.

References/for more information:

The Bubbly Professor is “Miss Jane” Nickles of Austin, Texas… missjane@prodigy.net

Confusion Corner: The Grecos

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There are at least 7 different grape varieties that go by the name “Greco.” One of those, Greco Bianco, stars in a sweet, copper-colored dessert wine known as “Greco di Bianco DOC.” Another—that we’ll call “just plain Greco”—produces a crisp, clean, dry white wine in the Greco di Tufo DOCG.

And then there are the red Greco varieties—including Greco Nero, Greco Nero di Sibari, and Greco Nero di Verbaicaro—not to be confused with the un-related Grechetto di Orvieto or Grechetto di Todi (aka Pignoletto, not to be confused with Pignolo).

Welcome to confusion corner, where (in this case) the confusion needs no further introduction. In this post, we’ll attempt to unravel the white varieties (and wines) of the Grecos.

First we’ll unravel the white grapes that go by the name Greco:

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Greco: While the name “Greco” certainly seems to imply that this aromatic white grape variety originally hails from Greece—and this has been suggested—however, it is possible that the grape is native to Western/Central Italy. There are several reasons to believe this theory, including the fact that (these days) a majority of the planet’s Greco is grown in Italy’s Campania region. Beyond Campania, Greco is grown in Puglia, Molise, Lazio, and even Tuscany. The Greco grape variety is allowed for use in several DOCs, scattered throughout Central and Southern Italy. These include the Vignanello DOC (Lazio), Vesuvio DOC (Campania), Capri DOC (Campania), Bianco di Pitigliano DC (Tuscany), the Gravina DOC (Puglia), and—most notably, Campania’s Greco di Tufo DOCG (more on Greco di Tufo later).

Wines produced using the Greco grape variety tend to be slightly aromatic, showing scents of citrus, apricot, white peach, fresh herbs, and a decided minerality. The color tends to be deep yellow to gold. The grape is a late-ripener making it ideal for Central Italy’s warm, Mediterranean climate

Noted (and confusing) synonyms for the Greco grape variety include Greco di Tufo, Greco del Vesuvio, Greco di Napoli, Asprinio, and Greco della Torre but NOT Greco Bianco.

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Greco Bianco: According to Jancis Robinson, et al in the book Wine Grapes, despite the constant confusion between the grapes, the Greco Bianco grape variety is NOT linked to, or even closely related to, the Greco variety (as discussed above). Greco Bianco, rather, is identical to (synonymous with) Pecorello Bianco. Both names are used in Calabria, where most Greco Bianco is found. The Greco Bianco grape variety is allowed for use in a smattering of DOC wines, including Melissa DOC, Terre Di Consenza DOC (Calabria), Frascati DOC and Frascati Superiore DOCG (Lazio), and Cirò DOC (Calabria). As Pecorello Bianco, it may be found in the wines of the Savuto DOC and the Donnici DOC (both of Calabria). Greco Bianco is often used in the production of late harvest/dessert wines, but may also be made in to dry wines with fruity, floral, and citrus aromas.

Greco Bianco di Gerace: Also known as Malvasia di Lipari, and often confused with Greco Bianco (even by the experts – so who knows).

Greco Bianco di Novara: Also known as Erbaluce.

Next, the wines:

Campania, Italy—with the town of Tufo highlighted (via Google Maps)

Greco di Tufo DOCG: First things first: Greco di Tufo is both a grape (synonymous with Greco) and an Italian DOCG wine region. Here, we are focusing on the wine. The Greco di Tufo region (located about 35 miles inland from Naples and about the same distance away from Mount Vesuvius) is named after the town of Tufo. The town—Tufo—is itself named after the “tuff” soil of the area, created when volcanic ash falls down and eventually consolidates into a sedimentary rock.

According to regulations, Greco di Tufo DOCG must be comprised of a minimum of 85% Greco, with the remaining 15% allowed to contain Coda di Volpe. Greco di Tufo DOCG is a highly regarded, dry white wine well-appreciated for its crisp acidity and aromas of citrus (lemon, mandarin orange), pears, peaches, almonds, fresh green herbs and distinctive minerality.

Greco di Tufo is one of the four DOCGs located in Campania; the other three are Fiano di Avellino DOCG, Aglianico del Taburno DOCG, and Taurasi DOCG.

Calabria, Italy—with the town of Bianco highlighted (via Google Maps)

Greco di Bianco DOC: Greco di Bianco DOC, located in the hills surrounding the coastal town of Bianco, is a copper-colored dessert wine produced from dried (passito) grapes. The grapes must be so concentrated as to have a potential of 17% abv and the resulting wine must be either amabile o dolce (semi-sweet to sweet, meaning basically a minimum of 1.5% RS and more likely at least 4.5% RS). The grapes must be at least 85% Greco Bianco (as opposed to just plain Greco), with the other 5% loosely defined as “white grapes allowed for production in Calabria.” Greco di Bianco DOC wines tend to be rich, velvety, and luscious with intense aromas of dried citrus peels, lemon curd, roasted almonds, and honey. These wines are typically aged for a minimum of one year; regulations do not allow its release before November 1 of the year following harvest. To recap: the name of the town is Bianco, the name of the grape is Greco Bianco, and the name of the wine is Greco di Bianco.  Any questions?

References/for more information:

The Bubbly Professor is “Miss Jane” Nickles of Austin, Texas… missjane@prodigy.net

Confusion Corner: Haut Benauge

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It happens at least once a month: someone emails me (or calls me out over social media) claiming that the list of Bordeaux Appellations in the CSW Study Guide is missing Haut Benauge.

While I love to be called out over social media as much as anyone, here is my typical response: Haut Benauge is not an AOC (but it is a defined sub-zone of two different AOCs), and it is not “missing” from the list.

So…what exactly is Haut Benauge?

Haut Benauge is a region located within the Entre-Deux-Mers area of Bordeaux, situated “between the two rivers” (the Dordogne and the Garonne), to the east of the Cadillac AOC. Haut Benauge covers nine communes: Arbis, Cantois, Escoussans, Gornac, Ladaux, Mourens, Saint-Pierre-de-Bat, Soulignac, and Targon.

The name “Haut Benauge” is an homage to Jean de Foix (1414–1484), the Viscount of Benauge. The 11th-century Castle of Benauge is still standing, and is open to visitors by appointment.

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The terroir of Haut Benauge is differentiated by the surrounding areas due to its elevation and soils. The elevation is slight (between 85 meters/275 feet and 118 meters/390 feet) but is sufficient to define an elevated ridge, formed when the sea floor was pushed up and out of the sea via the movement of the Pyrenees Mountain range several million years ago.

The soils of Haut Benauge reflect its aquatic past, and include limestone, fossilized oyster shells, sand, gravel, and clay.

Haut Benauge was defined as an appellation in 1955 and designated as a sub-zone (defined geographical indication) of BOTH the Entre-Deux-Mers and the Bordeaux AOC. This is where the confusion seems to come in. Here are the two different wines that may carry the Haut Benauge name:

  • Bordeaux-Haut Benauge AOC:
    • White wines only, produced using any mix-and-match blend of Sémillon, Sauvignon Blanc, Sauvignon Gris, and/or Muscadelle
    • May be dry/off-dry or sweet; there is a minimum of 5 and a maximum of 60 g/L residual sugar
  • Entre-Deux-Mers-Haut Benauge AOC:
    • White wines only, based on a minimum of 70% (combined) Sauvignon Blanc, Sauvignon Gris, Muscadelle, and/or Sémillon; there is an allowed maximum 30% Merlot Blanc, and an allowed (combined) maximum 10% Mauzac, Colombard, and Ugni Blanc
    • Must be dry with a maximum of 4 g/L of residual sugar

Photo of the Castle of Benauge by Henry Salome, via Wikimedia Commons

Fun fact: Haut-Benauge is the only appellation located within the Entre-Deux-Mers area that does not have a boundary that touches one of the defining rivers of the area (the Dordogne nor the Garonne).

Some excellent examples of Haut Benauge wines are produced by Château Morlan-Tuilière and Château de Bertin. These wines are known to be a great value for lovers of white Bordeaux wines—enjoy!

References/for more information:

The Bubbly Professor is “Miss Jane” Nickles of Austin, Texas… missjane@prodigy.net

Confusion Corner: Torrontés, Terrantez, Turruntés

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Torrontés, Terrantez, and Turruntés…the name of these three grape varieties look and sound so much alike that even the most well-read wine students among us might be tempted to assume they are all the same grape—each using some local or dialect-specific of the same name.

However, let me set the record straight: these sound-alike grapes are indeed three unique varieties, and I am going to try to untangle the confusion therein. For starters, here’s the super-quick version of what to remember:

  • Torrontés—Argentina
  • Terrantez—Madeira
  • Turruntés—Spain

And now for the long version:

Torrontés: Torrontés—a white wine grape that produces a lovely, aromatic, fruit- and floral-scented white wine, is considered to be one of the signature grapes of Argentina. However…it’s not quite that simple. There are three related-yet-distinct Torrontés grape varieties grown in Argentina: Torrontés Riojano (the most widely grown), Torrontés Mendocino, and Torrontés Sanjuanino. (The label on your wine bottle, however, will most likely read just “Torrontés.”)

At least two of the three (Mendocino and Sanjuanino) varieties have been confirmed as native to Argentina, and all three have been determined to be natural crosses of Muscat of Alexandria (Moscatel). The other parent grape is assumed to be Listan Prieto (otherwise known as Crilla Chica, or the Mission grape).  The name Torrontés has been used in Argentina since the mid-1860’s; and the various versions of Torrontés (combined) now make it one of the top white gapes of Argentina—in both viticultural acreage and reputation.

Terrantez: Depending on whom you ask, Terrantez is either a rising star, or a has-been white  grape of the Portuguese island of Madeira. According to Jancis Robinson, et al, in Winegrapes, there are currently just 5 acres (2 ha) of Terrantez on Madeira, and much of that is newly planted. We also know for certain that the grape used to be quite widespread on Madeira, and many older bottles (19th and 20th  century) of Madeira sold at auction even to this day are labeled as Terrantez. The grape does, however, tend to have extremely low yields (which certainly may have contributed to its downfall).

Despite its rarity, it is (according to many sources) possible to get varietally-labeled Terrantez Madeira (see one example here) in various tasting rooms and wineries on Madeira. If you get a chance to taste one, you’ll find a lovely, delicate wine with a sweetness level somewhere between those found in Sercial and Verdelho.

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Turruntés: It’s easy to see why this grape variety is often mistaken for Argentina’s Torrontés…but Turruntés is actually a synonym for Albillo Mayor—which is itself perhaps best-known for being used (in allowed-yet-small amounts) in the red wines of Ribera del Duero. Turruntés/Albillo Mayor is also approved for use in the white wines of the Rioja DOCa and the Cangas VCIG (in Asturias). The grapes are known to create pale yellow-green wines with fruity (green apple) and vegetal (green-grassy) aromas.

It’s natural low acidity makes Turruntés an ideal blending partner with Viura/Macabeo. There are currently about 3,500 acres/1,440 ha of Albillo Mayor/Turruntés planted in Spain.

References/for more information:

The Bubbly Professor is “Miss Jane” Nickles of Austin, Texas… missjane@prodigy.net