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 and Thanksgiving DESSERT!

November 16, 2022 1 Comment

In my experience, the typical accompaniment for T-day dessert has been the dregs of whatever wine was served with the meal.  Nothing wrong with that, but Thanksgiving is a special day, so why not offer up a specially chosen Pumpkin Pie Pairing to cap off the day?

In terms of food-and-wine pairings, one of the most important concepts is to pair to taste, not to flavor.  This makes a pumpkin pie pairing really simple:  you need a sweet wine, lest the food dull out the wine. It does not need to be a tooth-zapper, uber-sweet, sugar coma-inducing type of wine—just a hint of sweetness will do. (This is, however, one of those pairings where super-sweet wine works.)

Here are a few of my favorites…perhaps you will enjoy them as well!

Sauternes:  Sauternes and its luscious sweetness is a match made in heaven for pumpkin pie.  The wine is a good “big and rich meets big and rich and they live happily ever after” type of match in terms of texture, and the subtle dried apricot-vanilla-nutmeg-dried leaves kind of aromas and flavors of Sauternes make this a fall fest in a glass.  Sauternes can be expensive; my personal favorite, Chateau Guiraud, is a cool one hundred bucks, however, there are many inexpensive (around $20.00 a bottle) versions on the market these days, and they are worth a try as well.

Tawny Port: In my personal opinion, this is one of the finest choices to pair with pumpkin pie. Over the years, as I’ve hosted (or attended) big Thanksgiving gatherings, I’ve typically been in charge of dessert wine. Without exception— no matter how big or impressive a spread I provide—the first bottle to be emptied is the Tawny Port.  So there.  First emptied = great match.  Not a scientific experiment, but a darn good one.  My go-to Tawny Port is Taylor-Fladgate 10-Year-Old Age Indicated Tawny Porto, which runs about $30.00 a bottle.

Moscato d’Asti:  Moscato d’Asti, besides being just plain hands-down delicious, is a great match for pumpkin pie. It’s light, fizzy, and sweet—but not too sweet—and when paired with pumpkin pie, the wine will transform and taste just slightly off dry.  It’s a cool trick to play with people who claim to be too sophisticated for sweet wine.  Moscato’s popularity of late has spawned a host of cheap imitations, but you can’t go wrong with a true Italian; Michele Chiarello makes a wonderful version (should retail for around $20.00).

Vin Santo:  Tuscany’s famous wine for meditation is another great match for pumpkin pie.  The wine’s just-barely-there sweetness will allow it to pair with the pumpkin pie well; after a bite of pie, you won’t taste the wine’s sweet side anymore, but it will still taste rich, woodsy, spicy, and delightful.  If you try, you might even find a scent of pumpkin pie spice lingering in your glass.  Just about any Vin Santo will delight you, but my personal favorite is from Borgo Scopeto.

Sweet wine from California: If you are looking to provide an All-American slate for your wine pairings, look to Napa Valley for some impressive sweet wines. They aren’t made in huge amounts, by Dolce (by Far Niente) is an amazing sweet white wine, as is Violeta from Grgich Hills Estate.

Brandy:  If you enjoy a long evening of conversation, Brandy is a great choice to serve with your pumpkin pie.  I personally don’t buy into the “spirits dull the palate” argument and think that Brandy with its warmth and calm makes a perfect pie pairing partner.  I fell in love with Torres Brandy on my last trip to Spain (sipped on Christmas Eve just as the neighborhood tapas bar was closing down for the night, with Christmas lights twinkling all around)—but I am equally enamored with Christian Brothers Brandy from the San Joaquin Valley in California.  The Christian Brothers Wineries and Distillery played an impressive role in the history of California Wine, as any visitor to Napa knows…perhaps that’s a story for a future blog post!

Coffee:  If you are in need of a wake-up (or sober-up) session before continuing on to the rest of your day, nothing beats a good cup of coffee with your pumpkin pie.  Coffee and pumpkin pie also makes a great day-after-Thanksgiving breakfast…just don’t tell  your fitness trainer.

Happy Holidays, Everyone!

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: 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: 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: 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: Sauvignon Blanc

August 27, 2021 2 Comments

Sauvignon Blanc—the Soundbyte: Sauvignon Blanc is one of the world’s major white wine grape varieties, celebrated for its distinctive aromas and bracing acidity.  Its crisp acidic backbone makes it one of the most food-friendly of all table wines.  Sauvignon Blanc is a highly aromatic white wine, and its distinctive aromas can vary greatly depending on terroir and winemaking.  While generally thought of as a single-varietal or blended dry white wine, Sauvignon Blanc is also used to craft luscious dessert wines.

Typical Attributes of a Sauvignon Blanc-Based Wine:

  • Sauvignon Blanc can be made in a variety of styles, based primarily on fermentation techniques and whether or not the wine is blended or oak aged.
  • Botrytis-affected and late harvest Sauvignon Blanc can be used to produce very sweet, complex dessert wines.
  • Lighter style, dry Sauvignon Blancs are generally stainless steel fermented and aged only briefly (if at all) in stainless steel.
    • The typical attributes of this lighter style wine are: light-to-medium bodied, crisp (quite acidic), delicate, steely, precise, and fruity.
  • The richer style, sometimes called Fumé Blanc in the New World, is often oak-fermented, sur lie aged, and sometimes oak barrel aged.
    • The attributes of this richer style include: medium bodied, rich, complex, smoother, and sometimes showing oak-derived complexity.
  • Sauvignon Blanc is often blended with Sémillon in order to add complexity and tone down its usual razor-sharp acidity.  This style was pioneered in the white wines of Bordeaux.

Typical Aromas of a Sauvignon Blanc-Based Wine:

Fruity:  Green Apple, Apricot, Lime, Lemon, Green Plum, Melon, Pear, Grapefruit, Pineapple, Gooseberry, Kiwi, Papaya

Herbal/Vegetative: Cut Green Grass, Green Bell Pepper, Asparagus, Fennel, Herbs, Lemon Grass, Hay, Straw, Wildflowers

Mineral:  Wet Sand, Wet Stone, Riverbank, Ozone, Fresh Rain (Petrichor)

Chemical:  Ammonia, sometimes referred to as “pipi du chat”

Dessert Wine Styles of Sauvignon Blanc can display aromas of honey, dried apricot, peaches, nutmeg and even curry…botrytis-affected wines will have that inimitable “earthy edge”!

Where The Best Sauvignon Blanc is Grown:

  • The Bordeaux Region of France, notably Graves and Entre-deux-Mers
  • The Loire Valley Region of France, notably Pouilly-Fumé and Sancerre
  • California’s Napa and Sonoma Regions
  • New Zealand, notably the Marlborough Region
  • South Africa, particularly Stellenbosch
  • The cooler regions of Chile and Argentina
  • Australia, notably The Adelaide Hills Region

Food Affinities – Base Ingredients:

  • Raw Shellfish
  • Seafood of all kinds
  • Chicken
  • Acidic Sauces
  • Tomatoes
  • Salads, Vinaigrettes
  • Vegetarian Dishes
  • Avocado
  • Asparagus

Food Affinities – Bridge Ingredients/Flavor Bridges:

  • Citrus
  • Fennel, Bell Pepper, Eggplant, Zucchini
  • Herbs, Mushrooms, Garlic
  • Dijon Mustard
  • Capers, Green Olives
  • Prosciutto
  • Feta Cheese, Goat Cheese

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 – Pinot Gris

August 28, 2020 3 Comments

Pinot Gris—the Soundbyte: Pinot Gris, known to most of the world as the delightful Italian Wine called Pinot Grigio, is renowned for its crisp, fruity, and vaguely floral wines from Northern Italy.  The variety known as Pinot Grigio is the “same grape-different name” as the grape variety Pinot Gris and goes by many other aliases as well.  Pinot Gris (aka Grigio) is successfully grown in France, Germany, Austria, Switzerland, Hungary, Oregon, and California. Its popularity is every-expanding and new plantings seem to know no bounds. The grape acquired the name Pinot Gris (Grey Pinot) in France due to its grayish-white fruit. It is believed to be a natural mutation of Pinot Noir.

Typical Attributes of a Pinot Gris/Pinot Grigio-Based Wine:

  • Light to medium bodied
  • Almost always fruity—lemon-lime-citrus aromas are common in those from Italy, while Alsace, California, Oregon (and several other spots) tend to produce wines with slightly richer, tropical fruit-tree fruit aromas (such as apricot and pear).
  • Very often stainless steel cold fermented.
  • Generally crisp, acidic, and refreshing.
  • Italian Pinot Grigio is often described as Sauvignon Blanc without the grassy overtones.
  • Pinot Gris from Alsace and Oregon tends to have a bit more body and be a tad smoother than those produced in the Italian style. Such wines are often compared to unoaked Chardonnay. (The Bubbly Professor agrees with this comparison, but thinks that Pinot Gris has a “waxier, creamier and smoother” style than some Chardonnay.)
  • A late harvest (potentially sweet) wine called “Vendage Tardive” is made from Pinot Gris in the French Region of Alsace. Sweet Pinot Gris-based wines are also produced in Oregon and California; these might be labeled as late harvest and or vin de glacerie.

Typical Aromas of a Pinot Gris/Pinot Grigio-Based Wine:

  • Fruity: Citrus (Lemon, Lime, Tangerine), Peach, Dried Peach, Apricot, Fresh-cut Pears, Green Apple, Melon, Tropical Fruit, Kiwi, Mango
  • Floral: Wildflowers, Blossoms, Honey
  • Herbal: Thyme, Oregano, Lemongrass
  • Mineral: Wet Stones, Wet Sand
  • Nutty

Where The Best Pinot Gris/Pinot Grigio is Grown:

  • Italy, especially in the Northern Regions of Veneto, Friuli-Venezia Giulia, and Trentino-Alto Adige
  • Alsace
  • The cooler wine growing regions of Europe such as Germany, Austria, and Switzerland.
  • California, especially Napa and Santa Barbara
  • Oregon, where it shines!

Food Affinities – Base Ingredients:

  • Seafood, Smoked Seafood, Seafood Salads
  • Poultry
  • Veal
  • Vegetarian Dishes
  • Fried Foods such as fried calamari, fried clams, and fried zucchini

Food Affinities – Bridge Ingredients:

  • Tomatoes, Mushrooms, Zucchini, Hors d’oeurves
  • Cream Sauces, Sour Cream
  • Citrus, Subtle Vinaigrettes, Capers, Green Olives
  • Basil, Tarragon, and just about all Herbs
  • Bell Peppers, Roasted Fennel, Garlic, Onions, Shallots
  • Toasted Pine Nuts
  • Ricotta Cheese, Mozzarella Cheese

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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Perfect Pairings: Wine with Holiday Ham

March 31, 2020 1 Comment

If your next big, crazy holiday gathering is going to feature a holiday ham (yum), the centerpiece of your meal will probably be glazed with maple or pierced with cloves. On the side, you are likely to find the standard line-up of holiday buffet dishes, including scalloped potatoes, sweet potatoes, brandied peaches, and green beans.

Your first wine pairing guideline for such a feast is center your wine choices around white wines, rosés, or lighter styles of red. This is to avoid a clash with the inevitable sweetness on your plate and to avoid overpowering the entrée.  In addition—as is typical of holiday feasts—the array of side dishes on the table will offer up a wide variety of tastes and flavors, so our challenge is to find a wine that doesn’t wrestle with the rest of the meal.

Here are a few guidelines to help you find a great wine to pair with a meal centered around a holiday ham:

Look for something light-to-medium:  A light-to-medium bodied wine—with a corresponding light-to-medium level of flavor intensity—is unlikely to overpower the main course in terms of both weight and flavor.  For best results choose a sparkling wine, a white wine, or a rosé.  There are also plenty of options for red wines lovers; just keep to the lighter styles of red. Wines based on Pinot Noir, Mencía, Gamay, or (sometimes) Sangiovese are great choices.  This can be a great day for lovers of French wine and a great day to bring out the Burgundy and Beaujolais. For lovers of Italian wines, Chianti, Chianti Classico, or Valpolicella can be good choices (however, be advised that depending on the producer, these wines can be light-and-lovely or big-and-brawny).

Fruit-forward wines will shine: A dinner based on ham will most likely contain a side dish based on peaches, raisins, or sweet potatoes.  While it is very hard to predict flavor-based reactions in wine and food pairings (as opposed to taste-based, which can be predicted quite accurately), fruity flavors in food will typically cause the wine to seem less fruity, drier, and more astringent. In order to avoid a fruit-on-fruit wrestling match and ending up with insipid-tasting wine, make sure the wine has fruity flavors to begin with.

A touch of sweetness will make a great match: If your ham is honey-baked, maple-drenched, or brown sugar-glazed, this is important. While it seems counter-intuitive, sweetness in food makes wine taste less sweet (and therefore more acidic).  If the idea of sweet wines on the dinner table scares you, don’t forget that your open-door policy on holidays most likely means that your guests have a broad range of preferences in wine, and this is one case where the Moscato drinkers and the sweet wine lovers may just have an edge. In order to abide by this rule, you don’t need a super-sweet dessert wine, just a wine with a hint of sweetness. After all, a few bottles of Moscato d’Asti, Brachetto d’Acqui, or off-dry Vouvray never hurt anybody!

The Bubbly Professor’s Suggestions for wine to pair with Holiday Ham

  • Riesling from Alsace, Germany, or Washington State is a great choice. For the wine adventurer, try finding a single winery that offers wines in varying levels of sweetness.  Tasting them along with the meal will make for an interesting feast!
  • Vouvray, either sparkling or still, or any other Chenin Blanc-based wine from the Loire or elsewhere (South Africa makes some wonderful Chenin). Vouvray sometimes has a bit of residual sugar, so this wine checks a lot of boxes.
  • Rosé…just about any rosé would be lovely, and this is a time where Rosé d’Anjou with its slight hint of sweetness will absolutely shine.  A rosé made from Sangiovese—which to me always seems to have a charming little hint of baking spice in the flavor—would also work.  If you have a rich uncle, tell him to bring Domaine Tempier Bandol Rosé (from Provence) and save a bottle for me!
  • Pinot Gris from Alsace or Oregon—this is an under-appreciated wine if ever there was one.  For less than $30.00 a bottle, grab a bottle of Pinot Gris from Oregon’s Willamette Valley.  It’s a bit more expensive, but if that doesn’t bother you, try a Pinot Gris from Alsace.
  • Gewürztraminer…my favorite “love it or hate it” wine will really shine with the flavors of a holiday ham feast.  Germany and Alsace make terrific dry varieties, and some of the versions from California have a slight hint of sweetness. Either version will do.
  • Rosé Champagne might just be the perfect choice.  Go for broke and load up the table with Laurent Perrier Brut Rosé, or spend a bit less and find a Brut Rosé Cava from Spain. (Pro tip: buy the Cava for your guests and keep a secret stash of Laurent Perrier in the bedroom mini fridge just for you and your bestie.)
  • Prosecco is a good choice, but then it just about always is!
  • For the wine adventurous…try a Cabernet-Franc based red wine from the Loire, such as Chinon or Bourgueil. California is also making interesting Cabernet Franc these days.
  • Red Burgundy, Cru Beaujolais or Oregon Pinot Noir.  You just can’t go wrong with these food-loving wines.
  • Chianti, Chianti Classico, or Valpolicella—sure to please the lovers of earthy red Italian wines.
  • For the sweet wine aficionados in the crowd, grab a few bottles of Moscato d’Asti and Brachetto d’Acqui.  These slightly sweet wines will work for the whole meal from spiced cashews to pecan pie!

Remember to relax and enjoy the holidays, and don’t stress over the wine choices.  Choose something you love and something that your guests will be comfortable with, whether they be wine newbies or wine adventurers!

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

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