Wine Grape Cheat Sheets: Sangiovese

December 18, 2022 2 Comments

Sangiovese ChiantiThe Soundbyte:  It is widely accepted that Sangiovese was well-known to the winemakers of Ancient Rome, and it is suspected that the grape was known in Tuscany as far back as the time of the Etruscans. These days, Sangiovese is widely grown throughout Central Italy—from Romagna to Lazio—and throughout Italy down to Campania and Sicily.

Outside of Italy, Sangiovese is mainly known as the lead grape of Chianti (in all its variations), but lovers of Italian wine know that it also stars in the majority of the Tuscany’s other red wines—to include Carmignano, Vino Nobile di Montepulciano, Morellino di Scansano, Brunello di Montalcino, Rosso di Montalcino, and Sangiovese di Romagna, among others. In a country growing hundreds (if not thousands) of different grapes, Sangiovese reigns as the number one grape variety in Italy, where it accounts for nearly 10% of the entire wine grape crop.

While increasingly seen as a stand-alone varietal, Sangiovese is often used in blends. In Tuscany it is likely to be blended with small amounts of Canaiolo, Colorino, Trebbiano, or even international varieties such as Cabernet Sauvignon, Cabernet Franc, or Merlot.

Typical Attributes of a Sangiovese Based Wine:

  • The flavor profile is complex, with earthy aromas often overtaking the scent of fruit, spice, flowers, and oak.
  • Sangiovese has a moderate to high level of natural acidity.
  • Medium to full-bodied, with descriptors ranging from supple-and-elegant to assertive-and-robust.
  • The finish tends to have a little bite of bitterness.  I often describe it as “bitter cherry.”
  • Medium to medium-plus tannins, often assisted with a bit of oak contact.
  • Sangiovese can be used to produce a lighter style of red wine, and this approachability has made it a consumer favorite.  Sangiovese also makes a wonderful, spicy rosé, and stars in many an Italian rosato.

Typical Aromas of a Sangiovese Based Wine:

  • Fruity:  Plum, Cherry, Blackberry, Raspberry, Strawberry, Blueberry, Mulberry, Orange Peel
  • Spicy:  Tea, Clove, Cinnamon, Thyme, Anise
  • Floral:  Violet, Dried Flowers
  • Wood-derived:  Cedar, Oak, Vanilla, Sweet Wood, Smoke, Toast, Tar
  • Earthy:  Wet Leaves, Wet Dirt, Forest, Tobacco, Tea, Dusty, Herbal

Where The Best Sangiovese is Grown:

  • Italy—its native home—where it is the most widely-grown red grape variety.
  • Sangiovese BrunelloIt especially thrives in Tuscany, where it forms the base of the wines of Chianti, Chianti Classico, Vino Nobile de Montepulciano, and Brunello di Montalcino as well as many other wines. It is sometimes part of the blend—often alongside Cabernet Sauvignon or other grape invaders—in the wines known as the Super Tuscans.
  • Beyond Tuscany, it is found throughout Italy and is a main grape in Umbria, Marche, Lombardy, Emilia-Romagna, and as far south as Campania and Sicily.
  • Italian immigrants brought Sangiovese to California.  The earliest recorded Sangiovese vineyard in California is the Seghesio Family’s Chianti Station Vineyard, planted near Geyserville in 1910. However, Sangiovese never really took off in California until the Super Tuscan movement of the 1980’s.  Since then, Sangiovese has been gaining popularity in the United States and is now grown in Napa, Sonoma, and The Sierra Foothills.
  • Flat Creek Estate in Marble Falls, Texas (once-upon-a-time in 2005) created a Sangiovese-Cabernet Sauvignon blend they called a Super Texan. The wine immediately commanded world wine attention when it won the coveted Double Gold Medal at the San Francisco International Wine Competition that year.  Sangiovese continues to thrive in Texas.
  • Oregon, Washington State, Virginia, and The Niagara Peninsula now have Sangiovese plantings, as do Australia, Argentina, Romania, Corsica, South Africa, and Chile.

 Food Affinities – Base Ingredients: 

  • Beef, Lamb, Pork, Chicken, Turkey, Duck, Hard Cheeses
    sangiovese steak

Food Affinities – Bridge Ingredients:

  • Simple, rustic dishes, Grilled Foods, Fresh Herbs
  • Tomatoes, Sun-dried Tomatoes, Tomato Sauces
  • Onions, Garlic, Mushrooms, Eggplant, Fennel, Roasted Bell Peppers
  • Green Olives, Black Olives, Capers
  • Pecans, Walnuts
  • Pasta Dishes, Risotto Dishes
  • Prosciutto, Pancetta, Bacon

Note: When it comes to food pairings, by all means—drink what you like!

The Bubbly Professor is “Miss Jane” Nickles of Austin, Texas….

 

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Wine Grape Cheat Sheets: Tempranillo

October 22, 2022 5 Comments

The Soundbyte:  Tempranillo is a primary red grape for much of Northern and Central Spain, including the famous wines of Rioja and Ribera del Duero.  It is also a key blending grape used in Port—where it often goes by the name Tinta Roriz.  It is often said that the name Tempranillo is derived from the Spanish word temprano—meaning early—and refers to the fact that the grape buds, flowers, and ripens a full two weeks before Spain’s other leading red grape— Garnacha (Grenache).

There is a fantastic old legend that says that Tempranillo ended up in Northern Spain via the Camino de Santiago.  According to the legend, Cistercian Monks making the religious pilgrimage from Burgundy to Santiago de Compostela left Pinot Noir cuttings behind at the monasteries around Haro, Burgos, and Logroño.  From these vines, the Pinot Noir grape morphed itself into its new surroundings and ended up as the Tempranillo we know now and love.  Alas, this tale must remain with us as “just a good story” seeing as recent have shown no such genetic connection between the two cultivars.  Tempranillo is, these days, believed to be a native son of Northern Spain.

Typical Attributes of a Tempranillo-based Wine:

  • Medium-to-deep ruby-red color in appearance (while young); Tempranillo-based wines can sometimes show a deep hue but lighter color intensity such as is often seen in Sangiovese or Pinot Noir.
  • These are long-lasting wines that often improve with significant aging and maturation.  This is in part due to the fact that Tempranillo has a low amount of oxidizing enzyme, making it particularly resistant to oxidation.
  • These wines, made from heat-loving, thick-skinned black grapes, tend to be medium to high in alcohol.
  • Medium-to-high levels of tannin, often described as “firm yet round”
  • Intense fruit flavors mingled with spice and earth tones, often enhanced via contact with oak
  • Tempranillo can be made into a fun, fruity, easy drinking wine via Carbonic Maceration.
  • Tempranillo makes some wonderful, dry rosés.

Typical Aromas of a Tempranillo-based Wine:

Fruity: Strawberry, Blueberry, Raspberry, Blackberry, Black Currant, Red Stone Fruit, Cherry, Plum, Raisin, Prune

Spicy: Vanilla, Dried Herbs, Clove, Cinnamon

Herbal: Green Herb, Mint, Eucalyptus

Earthy: Wet Earth, Leather, Mineral, Tobacco, Graphite

Oak-Derived:  Cedar, Vanilla, Oak, Soft Spice

Where The Best Tempranillo is Grown:

  • Spain, where it is one of the leading grapes and grown throughout the country (particularly in the northern reaches of the country). It is (perhaps) best-known as the leading grape of the Rioja DOCa.
  • Spain’s (arguably) most famous wine and winery, Vega Sicilia, makes a Tempranillo-based blend and is leading the way for a resurgence of the vines and wines of the Ribera del Duero DO.
  • Tempranillo is also the leading grape variety of the Spanish regions of Valdepeñas and La Mancha, where it sometimes goes by the name of Cencibel, Ojo de Libre, Tinto Fino, Tinto del Pais, Tinto del Toro or Ull de Liebre.
  • Portugal’s Douro Valley, where it is used to produce varietal wines and is also a key blending partner in the fortified wines of Port.
  • Tempranillo is also used as a varietal wine in the Portuguese region of the Alentejo. In Portugal it is usually referred to as Tinta Roriz or Tinta Aragonez.
  • Tempranillo thrives in many locations int he United States, to include California, Washington State, Southern Oregon, and Texas. (One of the first Texas wines I ever tasted (and truly enjoyed) was made a 100% Estate-grown Tempranillo Blend called El Guapo made by Alamosa Wine Cellars in Bend, Texas (alas, the owners have since retired and are now traveling the world in the comfort of a luxury RV).  You can read more about that story here.
  • Australia, particularly McLaren Vale.  Australian producer D’Arenberg has a Tempranillo/Grenache/Souzao blend called “Sticks and Stones”.
  • Chile, Argentina, and Mexico all have some vineyards planted to Tempranillo.

Food Affinities – Base Ingredients:

  • Beef, Lamb, Veal, Pork, Grilled Foods

Food Affinities – Bridge Ingredients:

  • Spanish Ham, Smoked Paprika, Tapas
  • Paella, especially when made with lots of Chicken and Sausage (leave the seafood-heavy paellas to a different/lighter styles of wine)
  • Garlic, Onions, Roasted Garlic
  • Tomatoes, Roasted Tomatoes, Dried Tomatoes
  • Currants, Prunes, Almonds (go easy on the sweetness)
  • Mushrooms, Bell Peppers, Roasted Bell Peppers, Stuffed Peppers

Note: When it comes to food pairings, by all means—drink what you like!

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

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Wine Grape Cheat Sheets: Zinfandel

August 29, 2022 2 Comments

Zinfandel—The Soundbyte: Zinfandel used to be known as “California’s Mystery Grape,” as an old-timey legend says that Zinfandel vines of the vitis vinifera species were growing happily in California before European settlement of the New World.

This was fun to believe for a while, but today we know better. It is now known that Zinfandel traveled from Croatia to Vienna during the Habsburg Monarchy’s rule over Croatia, when some cuttings ended up in the Imperial Nursery in Vienna. From there, they were sent to a horticulturist in Long Island who sent some vines out to California. In California, Italian immigrants working the gold rush appreciated the grape’s sturdy, robust style and planted them with enthusiasm—only to abandon their vineyards when the gold rush fizzled out.  Those vineyards—and their (Zinfandel) mystery grapes—were rediscovered years later when California experienced a new wave of post-Prohibition winemakers. Quite a story, right?

DNA fingerprinting has revealed that today’s Zinfandel is identical (or near identical) to a grape known as Tribidrag or Crljenak Kaštelanski and native to the Dalmatian Coast of Croatia. Zinfandel is also either identical to—or very closely related to—a grape known as Primitivo, as grown in Puglia in Southern Italy.

Wherever it came from and whatever you call it, Zinfandel has proved itself as a hardworking, heat-seeking, robust grape.

Typical Attributes of a Zinfandel-based Wine:

    • Fruit-forward and often intensely fruity…the aromas and flavors of blackberry, cherry and plum are quite recognizable.
    • In my wine tastings I generally introduce Zin as having aromas of blackberry, black pepper, and black licorice.  It’s a pretty good Zin cliché.
    • Medium to high alcohol…sometimes 15% or more
    • Medium to full body; more likely towards the fuller side
    • Medium to high tannin combined with refreshing acidity.  Zinfandel grown in warm climates/warm vintages can show velvety (rather than grippy) tannins, but the medium to high tannin levels abide.
    • Yes…. the Zinfandel grape can be made into White Zinfandel (rosé).  This style of wine is produced by allowing the juice to ferment in contact with the intensely colored red grape skins for a day or two—just until the juice turns a light pink color.  At this point, the juice is pressed off the grape skins and fermentation is allowed to complete using just the (now pink-hued) juice. While it is true that your Mama’s White Zinfandel most likely had a touch of residual sugar and this style remains popular today, Zinfandel is also made into crisp, dry, serious rosé.
    • Late harvest Zinfandel is often made into a luscious, complex dessert wine. (which makes a great pairing for chocolate).

Typical Aromas of a Zinfandel-based Wine:

  • Black Fruit:
    • Blackberry (Blackberry Jam), Boysenberry, Plum, Raisin, Prune
  • Red Fruit:
    • Raspberry, Ripe Cherry, Pomegranate
  • Savory Spice:
    • Black Pepper, White Pepper
  • Baking Spice:
    • Cinnamon, Clove, Nutmeg, Allspice, Anise (Black Licorice)
  • Cocoa/Chocolate
  • Wood-derived:
    • Oak, Vanilla
  • Sometimes:
    • Maple, Mushroom, Mint, Mineral

Where the Best Zinfandel is Grown:

  • California—it grows all over the state; good choices include Sonoma County, Amador County/the Sierra Foothills, Paso Robles, Napa County, and Lodi
  • The south of Italy—where it is known as Primitivo
  • Croatia—the native home, where it is sometimes called Tribidrag or Crljenak Kaštelanski
  • In smaller amounts—South Africa, South America, and Australia

Food Affinities – Base Ingredients:

  • Beef, Lamb, Venison, Pork, Chicken, Turkey, Duck, Sausage

Food Affinities – Bridge Ingredients:

  • Any type of burgers (even turkey burgers)
    • Blue Cheese Bacon Cheeseburgers
    • Burgers with Caramelized Onions
  • Sausage and Peppers
  • Eggplant, Mushrooms, Black Beans
  • Tomatoes, Sun-dried Tomatoes
  • Mint, Rosemary, Oregano
  • Grilled Flavors, Smoky Flavors
  • Onions, Shallots
  • Walnuts, Pecans, Hazelnuts
  • Chocolate—which many people love, but most folks will recommend that you stick to the sweet versions of Zin for dessert.

Note: When it comes to food pairings, by all means—drink what you like!

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Wine Grape Cheat Sheets: Chardonnay

July 17, 2022 4 Comments

Chardonnay Salmon PastaThe Soundbyte:  Chardonnay may very well be the world’s most widely recognized white grape variety.  It was very likely the first wine you ever heard of, and what you will most likely be served if you order a glass of “white wine” at a cocktail party.  The grape itself is quite neutral, but can be transformed via wine making magic into an oak-infused butter bomb, a crisp, citrus-and-mineral balancing act, or even Champagne!  There’s a lot to be said about the chameleon-like grape known as Chardonnay!

Typical Attributes of a Chardonnay-Based Wine:

  • Creamy, complex, high alcohol and lush flavors.
  • The fruity aromas wary widely depending on the climate.
  • The grape itself can be called “delicate” in aroma and flavors, but Chardonnay is very susceptible to the influence of the winemaker. As such, this naturally neutral grape can be laden with aromas and flavors of oak, butter, cream, yeast, and vanilla—among others—during the processes of production and aging.
  • Typical attributes of a European (sometimes called Chablis Style) Chardonnay: crisp, medium-bodied, terroir-driven, fruity, and mineral
  • Typical attributes of a New World (sometimes called California Style) Chardonnay:  full-bodied, highly alcoholic, likely oak-aged, and (often) buttery
  • Chardonnay is also used in Sparkling wines, including Champagne, Franciacorta, and many sparkling wines from California, Oregon, Australia, and South Africa

Typical Aromas of a Chardonnay-Based Wine:

  • Fruity:  Green Apple, Red Apple, Baked Apple, Pear, Peach, Apricot, Pineapple and Other Tropical Fruits, Citrus:  Lemon, Lime, Orange
  • Caramel: Honey, Butterscotch, Caramel, Brown Sugar
  • Nutty: Hazelnut, Toasted Hazelnut, Walnut
  • Yeast-Derived: Toast, Baked Bread, Oatmeal, Popcorn
  • Butter (from malo-lactic fermentation…of course!)
  • Mineral: Flint, Wet Stone, Wet Sand
  • Oak-Derived: Vanilla, Coconut, Sweet Wood, Oak, Smoke, Toast, Tar

Chardonnay HarvestWhere Chardonnay is Grown:

  • The Burgundy Region of France, notably Côte de Beaune, Chablis, Côte Chalonnaise, and Mâconnais
  • The Champagne Region of France
  • Other regions of France such as Alsace (where it is only allowed to be used in sparkling wines) and the Languedoc-Roussillon
  • California, where it is grown in many diverse regions and produces a wide range of styles
  • Oregon, where it shines in both still wines and sparklers
  • Australia, where it is a leading white wine grape
  • New Zealand, where it is the #2 white wine grape after Sauvignon Blanc
  • The cooler regions of Chile
  • Franciacorta and other regions in Italy
  • Canada, including Ontario, Quebec, and British Columbia
  • And…almost anywhere wine is grown!

Food Affinities – Base Ingredients:

  • Seafood of all kinds
  • Crab Cakes, Lobster, Shrimp dripping with butter and garlic…
  • Chicken, Turkey, Game Hen, Duck
  • Roast Chicken…Roast Chicken…Roast Chicken
  • Veal, Pork…Beef.  (About that beef…be careful with the preparation. As certainly as the heavier bodied white wines, including Chardonnay, can pair with beef, that does not mean that it is a good substitute for red wine in every case.   Keep your dishes plain and simple, seasoned with herbs, mushrooms, or grilled onions.  Unless you want to hurt someone, avoid Texas Chainsaw Barbeque Sauce and other condiments that are over-the-top rich and heavy in flavor, texture, sweetness, or spiciness with Chardonnay. Trust me on this one.)

 Roasted Chicken for ChardonnayFood Affinities – Bridge Ingredients:

  • Corn, Pumpkin, Squash, Polenta
  • Tarragon, Basil, Thyme, Oregano and other fresh herbs
  • Soft cheeses such as Brie or Camembert (especially good with unoaked versions)
  • Semi-firm cheeses such as Havarti, Monterey Jack, Muenster and Gouda. Smoked versions of Gouda are especially good.
  • Firm cheese such as Swiss, Emmentaler, Gruyère, Manchego, and Jarlsberg
  • Nutmeg, Cinnamon, and Allspice (but resist the temptation to go sweet…think savory…savory…savory…)
  • Hazelnuts, Cashews, Walnuts, Pecans, Coconut (savory…savory…savory…)
  • Butter, Brown Butter, Cream, Sour Cream, Olive Oil
  • Bacon, Ham, and other cured pork products
  • Mushrooms, Onions, Garlic
  • Dijon Mustard (think about it…where is the town of Dijon?  hmmmm….)

Note: When it comes to food pairings, by all means—drink what you like!

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

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Wine Grape Cheat Sheets: Cabernet Franc

October 14, 2021 4 Comments

The Soundbyte:  Cabernet Franc has often been thought of as Cabernet Sauvignon’s more cerebral and refined little brother. However, it might be time to hang up the “Cabernet Sauvignon’s little brother” cliché, and the sooner the better:  recent DNA technology has confirmed that Cabernet Franc, with a little help from Sauvignon Blanc, is actually Cabernet Sauvignon’s father.

Cabernet Franc is appreciated in France—particularly in Bordeaux, where it holds fast as one of the red grapes of the Bordeaux blend, and in the Loire (around Saumur and Touraine). The grape’s cold weather-heartiness is also leading to increased plantings in the wine world outside of Europe, where its unique elegant-structured-spicy quality is inspiring new legions of fans.

Typical Attributes of a Cabernet Franc-based wine:

  • Medium tannins, sometimes referred to as silky, fine, or well-integrated tannins.  Whatever you call it, Cabernet Franc does indeed have a lower tannin profile and a smoother mouth feel than many red wines.
  • Elegance, finesse, and good structure: these are well-earned terms often used to describe Cabernet Franc’s moderate levels of tannin combined with its typical moderate acidity.
  • Typical flavors and aromas include red fruit, berries, perfume, and spice.
  • Bright, sometimes pale red in color, although the color and depth can be deeper in warm weather versions.
  • Though typically thought of as lighter wines, Cabernet Franc-based reds from strong vintages or warmer climates can be full bodied and well-structured for aging.
  • Cabernet Franc is used to make delightful rosés in the Loire and many other regions (such as California and New York State).
  • Cabernet Franc’s ability to thrive in cooler (even cold) climates makes it a natural for use in ice wines as well as late harvest dessert wines, as is done in Ontario and New York.

Typical Aromas of a Cabernet Franc-based wine:

  • Fruity: Raspberry, Blueberry, Strawberry, Cranberry, Red Cherry, Black Currant, Cassis, Plum, Pomegranate
  • Spicy:  Black Pepper, White Pepper, Dried Herbs, Black Licorice, Rosemary
  • Earthy/Herbal/Vegetal:  Tobacco, Cedar, Cigar Box, Green Bell Pepper, Green Olives, Graphite, Mushroom, Tea
  • Floral:  Violets, “Blue Flowers,” Perfume
  • Oak-derived:  Vanilla, Coconut, Sweet Wood, Smoke

Where the Best Cabernet Franc is Grown:

  • Bordeaux, where it generally plays third fiddle in the Cabernet Sauvignon/Merlot/Cabernet Franc/Malbec/Petit Verdot/Carmenère blend.
    • Cabernet Franc does, however, often get to be the star of the show in St. Émilion and in much of Bordeaux’s right bank, where some of the most prestigious wines of the region (and the world) give Cabernet Franc a starring role. The vineyards at Château Cheval Blanc—one of the world’s most renowned estates—are planted to about 57% Cabernet Franc, and the vineyards Château Ausone are reportedly 50% Cabernet Franc and 50% Merlot.
  • The Loire Valley, where the regions of Chinon, Bourgueil, and Saumur-Champigny make both red and rosé wines from a minimum of 90% Cabernet Franc.  Cab Franc is sometimes called Bouchy or Breton in the Loire.
  • Tuscany, of all places, where a brave soul at Tenuta di Trinoro makes a blended wine with varying levels of Cabernet Franc, feeling it is “under planted” in Bordeaux.
  • Northern Italy, particularly Friuli and Veneto, where it may be known as Bordo.
  • Hungary: Many people feel Cabernet Franc might have found a home in the vineyards of Hungary.  Cabernet Franc in Hungary gained lots of attention in the late 1990’s when it became apparent that some regions of Hungary were not optimal for Cabernet Sauvignon to reach its full ripeness. Cabernet Franc is now grown widely in the Hungarian regions of Villány, Szekszárd, and Eger.
  • Ontario, Canada, where it may be used for dry (table) wine, sparkling wine, or sweet wine/Icewine.
  • New York’s Finger Lakes and Long Island wine regions, as well as the states of Virginia, Michigan and Colorado.
  • California and Washington State, where the grape appears as part of the Meritage Blend as well as in varietal wines. In the warm Napa Valley, the plantings are small, but in some cases quite prestigious.

Food Affinities – Base Ingredients:

Beef, Veal, Pork

Chicken – just make sure you prepare it via a grill, sauté, bake, roast, broil or braise in order to add lots of flavor and complexity.  (Save the poached chicken on a bed of spinach salad for a Chenin Blanc day.)

Duck and just about any Poultry (see above.)

On the grill: meat, poultry, games, vegetables

Food Affinities – Bridge Ingredients:

Garlic, Roasted Garlic, Onions, Mushrooms

Bell Peppers, Cajun/Creole Spices

Rosemary, Thyme, Mint, Bay Leaf

Tomatoes, Roasted Tomatoes, Eggplant, Fennel

Barbeque Flavors, Grilled and Smoked Foods

Greek and Middle Eastern Flavors

Note: When it comes to food pairings, by all means—drink what you like!

The Bubbly Professor is “Miss Jane” Nickles of Austin, Texas.

 

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Wine Grape Cheat Sheets: Malbec

October 10, 2021 Leave a comment

The Soundbyte:  One of Malbec’s earliest claims to fame is the spot it holds as one of the classic grape varieties approved for making red wines in the Bordeaux region of France.  Malbec was fairly widely planted in Bordeaux before a particularly harsh winter in 1956 wiped out a good majority of the vines, moat of which were never to be re-planted.  Nevertheless, Malbec is still used in Bordeaux, albeit in small amounts. Malbec can bring spiciness, deep color, ample tannin, and a particular plum-like flavor to blended red wines. These days, Malbec is best-known as the superstar of the high-altitude red wines of Argentina.  The best Malbecs can be described as mouth-filling, fruity, and sumptuous.  Worldwide, Malbec is planted in small amounts, but its popularity and acreage is on the rise.

Typical Attributes of a Malbec-based Wine:

  • Medium to full-bodied.  Malbec-based reds are known for having medium-to-high tannin and (often) a high level of dissolved solids (extract).
  • In France, Malbec is primarily used as a minor grape in the blended wines of Bordeaux and Southwest France. Outside of Europe, however, Malbec is often used in into 100% varietal wines.
  • The tannins can be a conundrum. In younger wines (or those made from less-ripe grapes), the tannins are sometimes described as tight or tightly-wound. Wines from warmer regions or riper grapes—as well as those made using certain wine making techniques (such as PFM)—can have tannins that are described as plush or ripe.
  • Malbec tends to make earthy, rustic wines.
  • Malbec-based wines tend to be very deep red or purple—opaque or almost inky—in color.
  • Malbec also makes a delightful rosé wine and…I’m beginning to see some late harvest/sweet wines made using Malbec.

Typical Aromas of a Malbec-based Wine:

Fruity:  Plum, Dark Cherry, Cooked Berries, Blackberry, Boysenberry, Raspberry, Fig, Black Currant

Floral: Violet, Lavender, Perfume (especially in wines of high altitude) 

Herbal: Fresh Herbs, Eucalyptus

Spicy:  Anise, Vanilla, Cocoa, Chocolate, Espresso, Tobacco

Sometimes from the Grape, and sometimes from Oak:  Oak, Cedar, Fresh Lumber, Mocha, Toast, Coffee, Tar

Where The Best Malbec is Grown:

  • Argentina…it especially thrives in the province of Mendoza.  Malbec is the major red varietal grape planted in Argentina.
  • In the Bordeaux region of France, where it is blended in small amounts to add spice to the Bordeaux Blend.
  • Cahors, the region in Southwest France known for making Malbec-based wines sometimes called “The Black Wine of Cahors.”
  • There is small amount grown in the Central Loire Valley of France.
  • There are some plantings in California, Washington State, Oregon and Texas— where it is made into both varietal wines and as a part of the Meritage blend.
  • You may be drinking Malbec but don’t know it; the grape goes by many aliases including Auxerrois, Côt (sounds like coat), and Pressac.

Food Affinities – Base Ingredients:

  • Beef, Lamb, Veal, Venison, Pork, Hard Cheeses

Food Affinities – Bridge Ingredients:

  • Garlic, Roasted Garlic, Onions, Mushrooms
  • Walnuts, Pecans
  • Rosemary, Thyme, Mint, Bay Leaf
  • Tomatoes, Roasted Tomatoes, Sun-dried Tomatoes
  • Cocoa, Chocolate (easy on the sweetness!)
  • Eggplant, Fennel
  • Blackberries, Currants, Figs
  • Black Pepper, Creole Spices, Chili Spices, Barbeque Flavors

Note: When it comes to food pairings, by all means—drink what you like!

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

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Wine Grape Cheat Sheets: Pinot Noir

September 24, 2021 Leave a comment

The Soundbyte:  The Pinot Noir grape has been grown in the Burgundy region of France for centuries, and is used to craft the region’s world-famous red wines.  Pinot Noir is also grown in Champagne, where it makes its way into many “house blend” Champagnes as well as Blanc de Noirs and Rosé Champagne.  Elsewhere in France, Pinot Noir is grown in the Loire Valley—several red wines of the Central Loire, including Sancerre (when its red), are based around Pinot Noir!

Pinot Noir has also found a home in the Willamette Valley Region of Oregon—so much so that the region is often referred to as Burgundy West.  The finicky grape thrives in the cooler growing regions of California, the warmer spots of New Zealand, and the coastal appellations of Australia (think Tasmania, Yarra Valley, and the Mornington Peninsula).

Despite its fame and fortune, Pinot Noir is known for being incredibly finicky in the vineyard. It is often called the heartbreak grape, and can be just as difficult in the winery as it is in the vineyard. Pinot Noir can indeed be the best of wines…or the worst of wines. Let’s talk about the best!

Typical Attributes of a Pinot Noir-based Wine:

  • Light garnet to dark ruby in color…sometimes the lightness of the color belies the flavor intensity of the wine!
  • Medium body, medium in tannin
  • The finest Pinot Noir wines combine juicy fruit flavors with earthy complexity and zingy, balanced acidity.
  • Pinot Noir is potentially one of the most delicate, complex, and food-friendly red wines.
  • Pinot Noir has a signature aromatic profile (imho) of floral notes at the top of the glass and cherry-berry scents at the bottom, both circling a core of “earthy-floral-garden dirt” aromas.
  • Save Pinot Noir for an occasion when you have at least 25 dollars to spend…bad Pinot Noir can be disappointing indeed. (The “New World Hope” exception to this rule just might be Pinot Noir from Tasmania…time will tell.)
  • Pinot Noir makes fantastic sparkling wines and is the most widely planted grape in Champagne.  If you are drinking a Blanc de Noir, chances are, you are drinking Pinot.
  • Rosé of Pinot Noir is a beautiful thing.

Typical Aromas of a Pinot Noir-Based Wine:

Fruity:  Black cherry, dried cherry, raspberry, strawberry, cranberry, blueberry, plum, dried plum, pomegranate

Earthy:  Mushroom, wet dirt, wet leaves, dry leaves, barnyard, dried herbs

Floral:  Rose, violet, dried flowers

Wood-Derived:  Vanilla, smoke, oak, cinnamon, nutmeg, clove (hints of spice from barrel aging)

Crazy but true: Cola, Dr. Pepper, prune, cocoa, Earl Grey Tea

Where The Best Pinot Noir is Grown:

  • The Burgundy Region of France
  • Champagne
  • France’s Loire Valley…Sancerre Rouge is actually Pinot Noir
  • Oregon…sometimes called “Burgundy West”!
  • California, particularly in and around the Central Coast, Sonoma, and the cooler portions of Napa
  • New Zealand
  • Australia grows Pinot Noir in its cooler regions such as Tasmania, Yarra Valley, and the Mornington Peninsula.

Food Affinities – Base Ingredients:

  • Beef, Lamb, Veal, Poultry, Pork
  • Heavier seafood such as Salmon and Tuna…this is truly a wine that can pair with both red and white meat (depending on the preparation, of course)
  • This is an ideal wine for the typical American Thanksgiving menu, as well as most other “everybody brings a dish” type of holiday meals.  

Food Affinities – Bridge Ingredients:

  • Mushrooms, Truffles, Black Olives
  • Earthy Flavored Cheeses, Blue Cheese, Soft Cheeses
  • Tomatoes, Garlic, Shallots, Onions
  • Basil Pesto, Fresh Herbs
  • Eggplant, Beets, Roasted Red Bell Peppers
  • Cherries, Cranberry, Plum – as with most dry wines, careful with the sweetness level.

Note: When it comes to food pairings, by all means—drink what you like!

The Bubbly Professor is “Miss Jane” Nickles of Austin, Texas

 

 

 

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Wine Grape Cheat Sheets: Riesling

September 23, 2021 3 Comments

The Soundbyte: Often misunderstood due to those overly sweet, bright blue-and-pink bottles resting on the bottom shelf at the supermarket, Riesling is one of the leading white wine grapes in the world.  Riesling produces some of the finest, most complex, and longest-lasting white wines in the world.  It is considered to be native to Germany, where its cultivation can be traced back thousands of years.

The Riesling grape is renowned for its ability to walk a tight rope balancing act in its combination of sugar and acid, resulting in wines that somehow manage to be both delicate and complex.  As for the pronunciation of the name, in order to say it correctly—REE-sling—you have to smile!

Typical Attributes of a Riesling Based Wine:

  • Riesling has the amazing ability to be both very fruity and very acidic at the same time.
  • Riesling’s acidic backbone and complex, balanced flavors give it the ability to age (when produced in an age-worthy style).
  • The greatest Riesling vines in the world are grown in cool growing regions and often made into dry white wines renowned for their bracing acidity. Terms like steely, nervy, racy, tongue-curling, zingy, and precise come to mind as good ways to describe the potential acidity of a Riesling in all its glory.
  • Despite my devotion to the dry Rieslings of the world, it is true that much of the Riesling you may find on the shelf does indeed have a degree of residual sugar. This sweetness may or may not be detectable due to the balancing acidity in the wine.

In a German or Austrian wine, the term Kabinett on the label indicates a low level of ripeness at harvest. The terms Auslese and Spätlese refer to grapes with a higher level of sugar at harvest—these wines may be dry, or they may contain a small degree of residual sugar (this depends on the winemaking process).

Dessert wines made from Riesling have their place among the best dessert wines in the world.  Such wines may be labeled as Late Harvest Riesling, Botrytis-affected Riesling, and Riesling Ice Wine.  German-speaking regions may refer to these wines using terms such as Beerenauslese,  Trockenbeerenauslese, or Eiswein.

Typical Aromas of a Riesling Based Wine:

Fruity:  Peach, Dried Peaches, Apricot, Apple, Green Apple, Baked Apple, Pear, Orange, Orange Peel, Lime

Floral:  Jasmine, Rose, Orchid, Juniper, Honey, Perfume, Wildflowers, Orange Blossom, Lime Blossom

Mineral:  Flinty, Steely, Wet Stones, Chalk, Ozone (the scent of the air after a rainstorm)

Chemical:  Petrol, Gasoline, Rubber Bands, Varnish, Wet Paint, Paint Remover

Late Harvest Riesling and Riesling Ice Wine (Eiswein) can take these aromas to the extreme…I’ve found that the lime aromas transform into a quick scent of pickle juice or green olives (sounds weird, I know, but give it a try). Sweet Riesling may evoke the aromas of dried peaches rubbed on a wet stone.  Just try it for yourself!

Where the Best Riesling is Grown:

  • Riesling is native to Germany and grown throughout Germany’s wine regions.
  • Austria
  • The Alsace Region of France.
  • California, Oregon, Washington State (Bubbly Prof really likes the Washington State Rieslings)
  • New York State’s Finger Lake Region
  • Canada, especially the Niagara Peninsula
  • The cooler regions of Australia such as the Eden Valley and the Clare Valley

Food Affinities – Base Ingredients:

  • Sushi…it’s the best match in town so I had to list it first.  It’s crave-worthy.
  • Seafood of all kinds
  • Smoked Seafood – Smoked Salmon and Riesling would be my “last meal” request.
  • Chicken (and poultry of any kind)
  • Ham, Pork, Prosciutto, Sausages
  • Asian Flavors, Indian Flavors—Riesling loves the salt, the spice, and even the heat.

 Bridge Ingredients:

  • Jalapeno Peppers, Wasabi – Bubbly Prof says any type of “green heat” is fabulous with Riesling.
  • Cilantro, Lemon Grass, Fresh herbs of any kind
  • Orange, Orange Zest, Lemon, Lime
  • Avocado, Corn, Leeks, Sweet Onions, Tomatoes, Sun-dried Tomatoes
  • Bacon, Pancetta, Green Olives, Capers
  • Ginger, Curry, Cinnamon, Nutmeg, Allspice, Soy Sauce, Salty condiments

Note: When it comes to food pairings, by all means—drink what you like!

The Bubbly Professor is “Miss Jane” Nickles of Austin, Texas

 

 

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