Wine Grape Cheat Sheets: Grenache

December 30, 2022 Leave a comment

The Soundbyte:  Grenache is coming into its own as a single-variety wine, and wonderful examples can be found from Australia, California, Washington State, Texas, Spain, France, and Italy. At their best, these wines are fruity, earthy, and flavorful while not being too tightly wound. What’s not to love?

However, when discussing Grenache, we cannot forget its roles as (what I like to term) the world of wine’s most in-demand wing man. This refers to the fact that—while Grenache is certainly capable of starring in varietal wines—it is undoubtedly an in-demand partner in some of the world’s most famous red wine blends.

In Spain, Grenache is often blended with Tempranillo, Cinsault, and a host of other grapes; this is particularly apparent in the DOCa wines of Priorat/Priorato.  In France, Grenache is one of the three amigos (Grenache-Syrah-Mourvèdre) of the Rhône Blend (otherwise known as G-S-M), while also playing a part in some of the more complex (13-grapes-or-even-more) wines of the Southern Rhône. Grenache is also made into dessert and fortified wines and makes a world-class rosé.

Typical Attributes of a Grenache-based Wine:

  • A typical varietal wine made with Grenache might be described as relatively high in alcohol with aromas and flavors red fruit, black fruit, and spice.
  • The texture of Grenache has been described as rustic due to its rich flavors yet moderate structure.
  • The grape tends to be thin-skinned and low in both color and tannin, however, these factors can vary depending on vineyard conditions and winemaking; Grenache can sometimes pack a tannic punch.
  • Grenache is used in fortified wines, dessert wines, and delightful rosés; but its most common incarnation is as the backbone of hearty red blends.

Typical Aromas of a Grenache Based Wine:

grenache grapesFruity:  Cherry, Raspberry, Blackberry, Blueberry, Strawberry, Cranberry, Currant, Raisin, Plum, Fig

Spicy:  Black Pepper, White Pepper, Menthol, Licorice/Anise, Clove, Cinnamon, Juniper

Earthy:  Mineral, Stony, Baked Earth, Wet Earth, Leather, Forest Floor, Bramble, Tobacco, Smoke, Leather

Floral:  Roses, Dried Rose Petals, Violet

Herbal/Vegetable: Herbs de Provence, Garrigue (Shrubland), Rosemary, Dried Herbs (Savory), Mint, Menthol, Eucalyptus

Oak-Derived:  Chocolate, Mocha, Cocoa, Vanilla, Sweet Wood

Where The Best Grenache is Grown:

  • In France’s Rhône Valley, especially the Southern Rhône, where it is the super star grape of Châteauneuf-du-Pape, Gigondas, and Rasteau. Typically, it plays a leading role—along with Syrah and Mourvèdre—in the blended red wines of the Southern Rhône
  • The grape is part of the blend that is used to produce many delightful rosés throughout the Southern Rhône, including Lirac and Tavel
  • Also in France, Grenache is grown in Provence, Rouissillon, Languedoc, Minervois, Fitou, and Corbières. It is also the leading variety of certain fortified wines in produced in Banyuls and Maury
  • In Spain, where it is among the most widely planted red grapes in the country, the grape is called “Garnacha”
  • Garnacha is main variety in Priorat and Campo de Borja; and plays a role in the wines of Rioja, Navarra,  Somontano, Catalonia, and La Mancha
  • In Italy where—known as Cannonau—it stars in the Sardinian wine known as Cannonau di Sardegna
  • Australia, where it makes some awesome varietals, including my favorite, d’Arenberg’s McLaren Vale “The Custodian” Grenache
  • California, where it has historically been grown in San Joaquin Valley and is now produced in many other regions such as Santa Barbara and Paso Robles.
  • Washington State is also getting into Grenache

NOTE: Across the wine world, there are many names for Grenache, including the following: Garnacha, Garnatxa, Lladoner, Uva di Spagna, Cannonau, or Tinto Aragonés. As Grenache has several color mutations, sometimes the grape is identified as Grenache Noir or Garnacha Tinta. 

grenache foodFood Affinities – Base Ingredients:

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

Food Affinities – Bridge Ingredients:

  • Simple, rustic dishes, Grilled Foods
  • Tomatoes, Sun-dried Tomatoes, Tomato Sauces
  • Onions, Garlic, Mushrooms, Eggplant, Fennel, Roasted Bell Peppers
  • Green Olives, Black Olives, Capers, Green Peppercorns, Black Pepper
  • Rosemary, Thyme, Bay Leaf

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

The Bubbly Professor is “Miss Jane” Nickles of San Marcos, 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: Gewürztraminer

October 16, 2022 3 Comments

The Soundbyte:  Simply stated, Gewürztraminer is an enigma.  It is the one wine you either love or hate.  The wine has a tendency to be a bit of a shock to the palate; and is not quite what you expected from its rather forward floral, fruit, and spicy aromas. This is not to say it is not a delightful wine; it can be a delicious wine indeed and, in my opinion, it makes a fantastic pairing partner for many otherwise hard-to-pair foods.

The French region of Alsace has seen the most success with Gewürtraminer, and the name is obviously German, but it is believed that the grape’s history began in Italy (somewhere in the Tyrollean Alps, near the village of Tramin in Alto Adige).  Like many grapes, Gewürztraminer tends to mutate based in its surroundings, so the grapes themselves may be golden yellow, light pink, or even pinkish-brown and spotted.  It also tends to be a difficult vine in the vineyard, being quite susceptible to poor fruit set, frost damage, and certain viral diseases.  However, the grapes, with their thick skins and blotchy colors, can attain very high sugar concentrations and those amazing aromas, which can lead to some pretty interesting wines!

Note: outside of Germany, the grape is typically spelled without the umlaut (Gewurztraminer); both spellings should be considered correct. 

Typical Attributes of a Gewürztraminer Based Wine:

  • The one thing that cannot be denied about Gewürtraminer is its spectacular fragrance.  Be prepared for a waft of rose petals, exotic fruits, and spicy perfume aromas that seem to leap out of the glass.
  • Gewürztraminer’s lychee-like aroma is legendary. It has even been reported that Gewürztramier and lychee share a common chemical structure responsible for the aroma. If you’ve never sniffed a lychee, go grab a can from your neighborhood grocer’s Asian Foods section and prepare to be amazed!
  • Gewürztraminer is made in many styles, from bone dry to very sweet.
  • Guard your palate and brace yourself.  Even in dry styles of the wine, Gewürztraminer’s aromas smell sweet, but the flavor can hit the palate with a bombshell of dry spice and perfume.  I’ve often compared it to eating pure ground cinnamon.  Not entirely bad, but kind of weird if you were expecting cinnamon cookies.
  • Gewürtraminer tends to be low acid, which can be problematic in some of the sweeter wines.  However, at the same time the wine tends to have a bit of bitterness to it.  This can lend a needed balance to a low-acid wine, especially those of the off-dry or sweet styles. P.S. When pairing the wine with food, remember that acidity and bitterness react to food pairings in very different ways.
  • The amazing ability of Gewürztraminer to attain high sugar levels means that dry versions of the wine can be misleadingly high in alcohol…this is a wine to watch out for!
  • Sweet versions of Gewürtraminer are made from late harvest grapes and botrytis-affected grapes.  In Alsace, these wines might be called “Vendages Tardives”or “Sélection de Grains Nobles.”
  • Gewurz also makes a very nice ice wine is made as well.

Typical Aromas of a Gewürztraminer Based Wine:

Fruity:  Pear, Lychee, Peach, Apricot, Guava, Pineapple, Passion Fruit, Mango, Grapefruit, Sultana (Golden Raisin)

Floral:  Roses, Rose Petal, Gardenia, Carnation, Jasmine, Honeysuckle, Honey, Perfume

Spicy:  Ginger, Cinnamon, Nutmeg, White Pepper, Allspice, Clove

Strange but True:  Coconut, Pond’s Cold Cream, Cheap Rose Perfume, Nivea Cream, “Cosmetics,” “Old Lady Perfume” (don’t try to deny it), Church Incense, Petroleum, Turpentine, Diesel, Gasoline

Where The Best Gewürztraminer is Grown:

  • The Alsace region of France, which many people consider to be the place where Gewurztraminer finds its perfect expression.  (Remember that there is no “ü” in Gewurz in the French language, so don’t let anybody tell you it is spelled wrong!)  In Alsace, Gewurztraminer accounts for about 20% of the vineyards, making it one of the most widely planted grapes of the area. Riesling, the number one grape, accounts for 23% of the vineyards.
  • Austria, Germany, Hungary, Switzerland, Luxembourg and many of the smaller wine producers of Eastern Europe also grow Gewürztraminer, but it may be going by any one of the following aliases:  Roter Traminer, Drumin, Pinat Cervena, Livora, Tramini, Mala Dinka, among others.
  • True to its history, the grape is still grown in the Trentino/Alto Adige areas in Italy 
  • Areas of Canada, such as Vancouver Island, The Okanagan Valley, and Ontario, as well as New York’s Finger Lakes and Long Island Wine Country 
  • The Cooler regions of Australia and New Zealand  
  • California grew a lot of Gewurztraminer back in the 1870s; a well-regarded version was produced by Charles Krug in Napa and Jacob Gundlach in Sonoma.  These days, the cooler regions of California, including Mendocino County, Monterey County and Sonoma, do quite well with small plantings of the grape.

 Food Affinities—Base Ingredients:

  • Crab, Mussels, Shrimp, Salmon, Smoked Salmon, Sushi, Tuna, Sturdier Fish
  • Smoked Food  
  • Pungent Cheeses, Smoked Cheeses (Roquefort, Muenster, and Gouda among the favorites)
  • Chicken, Turkey, Duck
  • Liver, Chicken Liver, Foie Gras
  • Just about anything made with Pork
  • Salami, Paté, Bacon, Pancetta, just about any type of Charcuterie

 Food Affinities—Bridge Ingredients:

  • Tropical Fruits, Orange, Lychee
  • Ginger, Fennel Seed, Cinnamon, Clove
  • Onions, Garlic
  • Smoked Gouda, Smoked Mozzarella
  • Asian Flavors, Curry, Spicy foods
    • It seems that the pungency of many foods actually cuts the pungency of Gewurz, which does not always happen in the food-and-wine world but this is a great example of a “flavor bridge” being a good thing!
  • French Onion Soup and Gewurz is one of the best food pairings on earth! Click here for My Favorite French Onion Soup Recipe.

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

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

 

 

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Wine Grape Cheat Sheets: Chenin Blanc

October 13, 2022 6 Comments

The Soundbyte:  Chenin Blanc is native to the Loire Valley Region of France and is widely grown throughout the Loire Valley. It also thrives in many other regions in Europe and beyond!

Chenin Blanc produces a fruity, floral, easy to drink white wine with clean, fresh flavors and a good zing of acidity.   However, this is no simple little white wine grape—Chenin Blanc can be made into serious, mineral-driven dry wines, traditional method sparkling wines, and decadent botrytis-affected dessert wines in addition to the well-known, and much beloved easy drinking style.

Typical Attributes of a Chenin Blanc Based Wine:

  • Typical, dry (to off-dry) Chenin Blanc wines are generally light bodied with fruity, floral, and nutty overtones. They tend to be low(er) in alcohol and easy to drink.
  • Chenin Blanc has a good deal of acidity. However, this zing is often balanced with the fruity (and sometimes sweet) flavors typical of the grape; as such, it generally comes across as a smooth, easy to drink and easy to love wine.
  • Despite its reputation for producing easy drinkers, Chenin Blanc most definitely has a serious side, as is often seen in the western/middle Loire. For example, the steely, nervy, mineral-driven wines of Savenniéres have been called “the most cerebral wines in the world.” (Imho, this means that the wine steals your attention and makes you think.)
  • Chenin Blanc’s delicate character makes it a good match for delicately flavored foods—there are few chances for the flavors of the wine and the food to clash.
  • Chenin Blanc is also made into Sparkling wines in the Loire Valley and other regions.
  • Chenin Blanc also stars as a dessert wine often produced in a late harvest or botrytis-affected style. Excellent examples of sweet Chenin are produced in the Coteaux du Layon region (in France’s Loire Valley) and South Africa.

Typical Aromas of a Chenin Blanc Based Wine:

Fruity:  Apricot, Melon, Green Apple, Green Plum, Pear, Quince, Lemon, Lime, Grapefruit, Greengage (a light green plum popular in France and England)

Floral/Herbal:  Orange Blossom, Wildflowers, Perfume, Honey, Honeysuckle, Acacia, Grass, Hay, Angelica (na herb that smells somewhat like celery, is often candied, and is used to flavor Chartreuse)

Chalk, Mineral:  Flint, Smoke, “Steely”

Nutty:  Almond, Marzipan

Where The Best Chenin Blanc is Grown:

  • The Loire Valley in France, notably the regions of Vouvray, Coteaux du Layon, Savevnnières, and Saumur.  The Loire Valley is thought to be the native home of Chenin Blanc, and it is used to make just about every type of white wine possible.  The region of Savennières produces bone-dry, steely versions, while Anjou, Montlouis, and Vouvray are made in a variety of styles from dry to sweet.  Saumur and other Loire regions produce sparkling Chenin Blanc from dry to sweet, and world-class dessert wines are the specialty of Bonnezeaux and Quarts-de-Chaume.
  • Chenin Blanc is the most widely planted white wine grape in South Africa, where for centuries it has gone by the name of “Steen.”  The grape may have been one of the original grapes planted by Jan van Riebeeck in 1655, or it may have come to South Africa with the French Huguenots who arrived a bit later.
  • California, Washington, New Mexico and several other states in the US
  • Australia, where it is often blended with Semillon, and New Zealand, where it is grown in small amounts on the North Island
  • Many other wine producing regions and countries—including the emerging regions of Israel, Brazil, Uruguay, and Mexico—have plantings of Chenin Blanc.

Food Affinities – Base Ingredients:

  • Delicately Flavored Seafood, Smoked Seafood, Shellfish
  • Chicken, other types of Poultry, Chicken Liver, Foie Gras
  • Ham, Prosciutto, Bacon
  • Goat’s Cheese
  • Crudities and Dips
  • Potato Dishes, Vegetarian Dishes
Food Affinities – Bridge Ingredients:
  • Curry, Indian Spices, Asian Spices
  • Capers, Herbs
  • Mushrooms, Avocado, Zucchini, Endive, Spinach
  • Honey (go easy on the sweetness with dry wines)
  • Almonds, Hazelnuts
  • Apricot, Melon, Apple

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: Cabernet Sauvignon

August 25, 2022 1 Comment

Cabernet Sauvignon—the Soundbyte: Cabernet Sauvignon is indisputably the world’s most popular and well-known red grape variety.  Wine lovers in-the-know love to discuss the fascinating fact that Cabernet Sauvignon is the result of a natural cross between Sauvignon Blanc and Cabernet Franc. Just ask one!

Cabernet Sauvignon is one of the main grapes in the world-famous Bordeaux blend and THE wine that made the Napa Valley famous.  The beauty of Cabernet is its thick skin, both literally and figuratively.  Literally, the grape’s thick skin and small berries give a wine deep color, complex flavors, and hearty tannins.  Figuratively, Cabernet Sauvignon shows it thick skin by being resilient and able to thrive in the vineyard under many circumstances (in terms of climate, soil, and other aspects of terroir).

In short, just about every country that has a climate warm enough to consistently ripen red grapes successfully grows Cabernet Sauvignon.

Typical Attributes of a Cabernet Sauvignon-based Wine:

  • Dark ruby red to purple; opaque and almost inky in appearance
  • Young Cabernet Sauvignon is ripe, powerful, and concentrated.
  • Highly tannic and, because of this, Cabernet Sauvignon is capable of producing age-worthy wine.
  • Complex with ever-evolving layers of interesting flavors and textures
  • When handled correctly, aged Cabernet can take on grace, finesse, and an earthy, complex bottle bouquet.

Typical Aromas of a Cabernet Sauvignon-based Wine:

  • Fruity
    • Blackberry, Blueberry, Ripe Cherry, Black Currant, Cassis, Plum, Prune, Raisin
  • Herbal/Vegetative
    • Vanilla, Mint, Eucalyptus, Bay Leaf, Green Bell Pepper, Green Olive, Rosemary, Dried Herb
  • Earthy
    • Cedar, Cigar Box, Cigar Smoke, Pencil Lead, Graphite, Tobacco, Wet Dog
  • Oak-Derived
    • Oak, Fresh Lumber, Cedar, Chocolate, Cocoa, Smoke

 Where The Best Cabernet Sauvignon is Grown:

  • The Bordeaux Region of France
  • California, Washington State, and parts of Southern and inland Oregon
  • Chile and Argentina
  • Australia
  • Italy—where it stars in some Super Tuscans and is used in small amounts in several wines (such as Carmignano DOCG)
  • Cabernet grows successfully in many regions throughout the wine making world…it adapts well to a variety of conditions.

Food Affinities – Base Ingredients:

  • Beef—prime rib, grilled steaks…it’s all good!
  • Lamb—Bubbly Prof prefers Merlot here, but Cab works!
  • Veal
  • Venison
  • Pork

Food Affinities – Bridge Ingredients/Flavor Bridges:

  • Walnuts, pecans, pistachios…roast them up and bring on the salt!
  • Mushrooms, eggplant, tomatoes—especially if you roast those veggies and give them some rich flavors
  • Caramelized onions, roasted garlic
  • Mint, rosemary, thyme, oregano, basil, black pepper
  • Blue Cheese – but be careful with the bitterness! Try a mild blue cheese such as Gorgonzola melted over a filet.
  • Hard, aged cheeses such as aged Cheddar, Gouda, Comté, Gruyère, or Swiss
  • Currants, dates, prunes, raisins (go easy on the sweetness)

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

 

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Wine Grape Cheat Sheets: Sémillon

December 24, 2021 Leave a comment

The Soundbyte: Sémillon is a golden-skinned white wine grape known primarily for its close association with Sauvignon Blanc, as exemplified by the Sauvignon/Sémillon blends of Bordeaux and its many imitators worldwide.  However, Sémillon is increasingly seen as a stand-alone variety—particularly in the Hunter Valley Region of Australia, where it seems to have found its second home.  Sémillon has a well-documented susceptibility to Botrytis and is often made into dessert wines.  It is the most widely planted white wine grape in Bordeaux, particularly in and around Sauternes (the most famous of the botrytis-affected wines of France).  As a matter of fact, the most famous Sauternes of them all—Château d’Yquem—is reportedly 80% Sémillon in most years.

Note: outside of France, the grape is often spelled without the accent on the e (Semillon). Both spellings should be considered correct. 

Typical Attributes of a Sémillon Based Wine:

  • The grapes are hardy in the vineyard and relatively easy to cultivate.  They are fairly resistant to disease, but as luck would have it, are quite susceptible to Botrytis.
  • Sémillon tends to have moderate acidity, which is most likely why it became the world’s best blending partner for Sauvignon Blanc, which tends to scream with acidity.
  • Sémillon tends to have good extract, and a rich, somewhat oily texture or weight—this may be referred to as a waxy character.
  • Varietal Sémillon tends to have medium to high levels of alcohol.
  • Sémillon tends to be low on aromatics when made into a varietal, which is another reason why it does so well with the intensely aromatic Sauvignon Blanc. 
  • Sémillon-based wines are sometimes described as rather “bland” in their youth, but this is one of the rare white wines that can transform with age.  Older versions can take on a hazelnut, toasty richness. Oak aging also helps create a more complex wine and—along with malolactic fermentation—can encourage aromas of butter, cream, vanilla and smoke.
  • An interesting wine-tasting term that is often used to describe Sémillon is lanolin, which is actually a substance found in wool and used in cosmetics (!).  In winespeak the term refers to a smooth, creamy impression that might be considered to opposite of tart or sharp. 

semillon bottlesTypical Aromas of a Sémillon Based Wine:

Fruity:  Apple, Pear, Lemon, Nectarine, Grapefruit, Melon, Fig, Date  

Herbal/Spicy:  Saffron, Vanilla, Dried Herb

Vegetal:  Green Grass, Asparagus, Bell Pepper 

Botrytis-affected Versions:  Apricot, Dried Apricot, Quince, Peach, Honey, Pineapple, Vanilla, Butterscotch, Curry

Oaked Versions:  Vanilla, Sweet Wood, Toast, Smoke, Oak, Coconut

Where The Best Sémillon is Grown:

  • The Southwest of France, particularly Bordeaux, where it most likely has its native home.  Sémillon is the most widely planted white grape in Bordeaux, particularly in Sauternes where it may claim up to 80% of the vineyard property.  Of course, it shares the white Bordeaux blend with Sauvignon Blanc and sometimes a dash of Muscadelle, so it has remained somewhat out of the spotlight. But be sure…Sémillon rules the white Bordeaux world.
  • Australia’s Hunter Valley, which has become Sémillon’s adopted home in much the same way that Malbec has taken to Mendoza. Hunter Valley is a leading producer of 100% varietal Sémillon.
  • In other parts of Australia, Sémillon is used as a blending partner for Chardonnay as well as in Bordeaux-inspired Sémillon-Sauvignon Blends.
  • The Côtes de Gascogne—an IGP/Vin de Pays area in the Armagnac region, is heavily planted to Sémillon.
  • The Loire Valley has a smattering of Sémillon, as does Portugal, Israel, Argentina, Chile, California, Washington State, New Zealand, and South Africa.

semillonFood Affinities – Base Ingredients:

  • Roast Chicken with Herbs!
  • Seafood of all kinds…try Classic French Steamed Mussels
  • Poultry, Duck, Veal, Pork…

Food Affinities – Bridge Ingredients:

  • Corn, Pumpkin, Squash, Polenta
  • Coconut, Apples, Pears, Pineapple
  • Nutmeg, Saffron
  • Hazelnuts, Cashews, Walnuts, Pecans
  • Bacon, Mushrooms, Sweet Onions, Garlic
  • Lemon and Grapefruit make excellent flavor bridges, but try not to overdo it on the acidity (remember, this is a low-acid wine)
  • Tarragon, Basil, Thyme, Lemongrass, Basil, Rosemary, Fresh herbs of all kinds
  • Butter, Brown Butter, Cream, Sour Cream, Olive Oil

If your Sémillon-based wine is more “Sauvignon” than “Sémillon” – check out the food pairing advice on the Cheat Sheet for Sauvignon Blanc.

If your Sémillon is botrytis-affected, it will go well with sweet dishes made with honey, cream, apricots, apples, and pears—in addition to pairing beautifully with savory dishes such as blue cheese and foie gras!

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

The Bubbly Professor is “Miss Jane” 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: Gamay

October 12, 2021 5 Comments

The Soundbyte:  The Gamay grape—officially known as  Gamay Noir à Jus Blanc—can make uncomplicated, easily drinkable, light bodied, light-colored red wines.  It is also capable of producing richly hued, rather tannic, complex, and age-worthy wines.  It’s a vinifera chameleon.

One thing that we can be assured of, though, is that the grape is hearty in the vineyard.  The grape is so prolific and high-yield that long ago it was feared that Gamay would overwhelm the vineyards of Burgundy, and the prolific grapes would damage the reputation of the fine Pinot Noir the Burgundy region was (and is) known for. In order to avoid this messy complication, Philip the Bold—then the Duke of Burgundy—banished the grape from the Kingdom and declared it to be an evil, disloyal plant. In a wonderful twist of fate, grape growers in Burgundy who loved the high-yield, easy-drinking wine made from Gamay were nonplussed and set up their beloved Gamay vines just a bit to the south of the vineyards of Burgundy, where the grape still reigns today.

Typical Attributes of a Gamay Based Wine:

    • Light-to-medium bodied, although it can surprise you at times with a sturdy wine.
    • The tannins in a Gamay-based wine can be quite diverse—some versions are light-to-medium, while some versions have sturdy tannins.  The grapes themselves are considered high tannin, although wine-making traditions often ameliorate their impact.
    • Crisp, lively acidity.
    • Some versions can have a light, cranberry juice-like clear red color; others have a deeper red hue that resembles a dark version of Pinot Noir.
    • Fruit-forward aromas and flavors of ripe berries, red fruits of all kinds, even apples and pears—however, some versions can show more aromatic complexity. Such version may show aromas and flavors such as savory herb, earthiness, and minerality.
    • Many versions are considered picnic wines—uncomplicated and easy to drink.  The fact that Gamay can be served slightly chilled for a refreshing thirst quencher adds to the picnic appeal.
    • Beaujolais is sometimes produced via the fermentation technique known as carbonic maceration.  Because of this unique process, Beaujolais often displays aromas of banana, bubble gum, pear gummies and/or red candy.
    • Many Gamay-based wines are highly drinkable when young. However, Gamay is capable of producing age-worthy wines. The Beaujolais Crus are all good examples of age-worthy Gamay.
    • We can’t forget the very popular “nouveau” style wine made from Gamay that is intended to be consumed just a few months after harvest.  Look for Beaujolais Nouveau to be released every year on the Third Thursday of November, along with a good deal of publicity and many excellent parties.

Typical Aromas of a Gamay-based Wine:

  • Fruity:  strawberry, raspberry, cranberry, cherry, red plum, red currant, ripe pear, red apple
  • Floral:  lavender, wildflower, violet, rose 
  • Herbal: dried herbs, white pepper, crushed black pepper
  • Earthy/Mineral: wet stone, crushed rock, dried leaves, wet dirt
  • Oak-Derived: oak, cedar, vanilla, sweet spice, licorice, nutmeg
  • Sometimes found as a result of carbonic maceration: pink bubblegum, banana, pear drop, red candy

Where The Best Gamay is Grown:

  • The Beaujolais Region of France, just south of (and somewhat overlapping) the Burgundy Region.  The wines of the Beaujolais Region include Beaujolais AOC Beaujolais-Villages AOC, and the highest quality wines—the ten Beaujolais Cru. Each of the ten Beaujolais Cru has its own AOC and will be labeled with the appellation name (such as Saint-Amour, Juliénas, Chénas, and Moulin-à-Vent.
  • We can’t forget the fun-and-fruity Beaujolais Nouveau, which accounts for almost 50% of the entire output of the region.
  • It’s kind of a well-known secret, but Gamay is still permitted to be used in in certain parts of Burgundy such as the Mâconnais, and just may be surreptitiously tucked in amongst the Pinot vines—even in some of Burgundy’s higher-ranking vineyards.
  • France’s Loire Valley, particularly Anjou, Touraine, and Cheverny, where the grape may turn up in red wines, rosé, or sparkling wines.
  • The Niagara Peninsula and other parts of Ontario (Canada).
  • California grows some Gamay, but there was confusion in the past about a wine called Napa Gamay or Gamay Beaujolais.  It is now known that these wines were made from a grape known as Valdiguié, which has its own history and style.  However, you can find true Gamay in California and Oregon these days.
  • Australia and New Zealand have a bit of Gamay.

Food Affinities – Base Ingredients:

Seafood of all kinds – try Mussels, Lobster Rolls, Crab Salads, Snapper Veracruz, or fried shrimp.  This might work best with the lighter versions, but if you are looking for a red wine with seafood match, Gamay will be among your best choices.

Chicken (hot or cold), Duck, Poultry of any kind.  Try duck with cherries.

Just about anything made from Pork:  Ham, Prosciutto, Sausages, Charcuterie, Roasted Pork Loin, Pork Chops

Picnic Food, Cold Food, Cheese Plates, Sandwiches (think Prosciutto on a Baguette with a slice of Brie…)

Food Affinities – Bridge Ingredients:

  • Tomatoes, Capers, Dijon Mustard
  • White Cheeses, Sharp Cheeses such as Feta
  • Salty Foods – maybe chips and dips, pretzels and hummus?
  • Onions, Garlic, Green Bell Peppers
  • Green Olives, Black Olives
  • Mixed flavors such as an array of appetizers or finger foods

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: Viognier

October 5, 2021 1 Comment

The Soundbyte:  Just a generation ago, Viognier was close to extinction. These days, this richly scented white grape has made a full recovery in terms of fame, popularity, and acreage. Viognier makes unique white wines that will bowl you over with their outrageous floral aromas and peach-pear-apricot fruit flavors. While Viognier will beguile you with its gorgeous scent and yellow-gold hue—make no mistake, this wine can pack a punch in terms of body, flavor, and alcohol. Proceed with caution!

Typical Attributes of a Viognier-Based Wine:

  • Intriguing floral scent combined with apricot, peach, and pear aromas
  • Rich fruit flavors (tree fruit, tropical fruit, ripe citrus) and a creamy mouthfeel
  • Even without oak aging, Viognier can be as full-bodied as an oaky Chardonnay
  • Deep golden color
  • Rich and over-the-top intense in flavor
  • Very often, this tips the scales for high alcohol (in the context of a white wine), although the overall richness of the wine often masks the perception of the heat of the alcohol content
  • Viognier is quite low in acid, but it may contain a bit of a bite of bitterness on the finish
  • The typical low acid often comes across as smooth and velvety on the palate
  • I have had a few late-harvest dessert wines made from Viognier, and they are delicious!

Typical Aromas of a Viognier-Based Wine:

Fruity:  Apricot, Over-ripe Apricot, Mango, Pineapple, Ripe Citrus (Tangerine, Mandarin Orange), Apple, Pear, Peach

Floral:  Honey, Acacia, Orange Blossom, Violet, Honeysuckle, Wildflowers

Spicy:  Anise, Clove, Cinnamon, Nutmeg, Vanilla

Herbal:  Mown Hay, Tobacco, Mint

Butter, Cream

Where the Best Viognier is Grown:

  • The Northern Rhône appellations of Condrieu and Chateau-Grillet produce amazing white wines from 100% Viognier.
  • In the Southern Rhône and throughout the south of France, Viognier may be produced as a single-variety wine or used in an eclectic “white Rhône blend” alongside Marsanne, Roussanne, Piquepoul, and/or Muscat (among others)
  • Also in the Southern Rhône (and elsewhere), Viognier is known to be used in teeny-tiny amounts to add fragrance and a soft side to the red G-S-M or Syrah-based wines of the Rhône.  Even if you wouldn’t know it from looking at the label, a red Southern Rhône blend may contain up to 10% Viognier in the mix.
  • California, particularly the warmer regions such as Lodi and the Sierra Foothills.
  • The State of Virginia is beginning to make some excellent Viognier, and Texas makes some nice versions as well!
  • Australia makes some excellent versions.
  • Plantings in France’s Languedoc, Roussillon, and Provence regions are expanding.

Food Affinities – Base Ingredients:

  • Pungent Cheeses
  • Crab, Mussels, Shrimp, Salmon, Smoked Salmon
  • Smoked Food, Poultry, Turkey, Pork

Food Affinities – Bridge Ingredients:

  • Curry, Ginger, Clove, Cinnamon
  • Sweet Onions, Garlic, Coconut, Honey
  • Herbs, Corn, Polenta, Walnuts, Hazelnuts
  • Butter, Cream, Fresh Cheeses

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

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