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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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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Wine Grape Cheat Sheets: Syrah

August 30, 2021 5 Comments

Syrah—The Soundbyte: The Syrah grape, also known as Shiraz, is believed to be native to the Auvergne-Rhône-Alpes region of southeastern France. It is the leading red grape variety of the Northern Rhône Valley, and a major player in the (mainly) blended red wines of the Southern Rhône.

There’s a lovely legend that tells of the grape as a native to the city of Shiraz in Iran, transported from its Middle Eastern home to the south of France by a knight returning from the crusades—but, alas, it has been proven untrue and will remain with us as just another good story.

Today, Syrah thrives in many areas across the winemaking world and is the superstar grape of Australia. It is most often made into dry reds of both the single-variety and blended-variety styles.  While it is sometimes used to produce bubbly wines, rosé, and dessert wines; Syrah is mainly known (and widely appreciated) as a powerhouse red.

 Typical Attributes of a Syrah-based Wine:

  • European-style Syrah-based wines tend to be medium-dark in color and concentrated in flavor. European Syrah is often blended with softer grapes to minimize or balance tannin and alcohol levels. These wines are often described as earthy, dense, smoky, and herbal. 
  • Outside of Europe, Syrah/Shiraz-based wines tend to be dark purple, opaque, and inky in appearance.  Other attributes of this style of Syrah include high alcohol, fruit-forwardness, and intense tannins. These tannins are sometimes considered “soft” or “velvety” because they are drinkable when the wines are still young (often a result of winemaking techniques).
  • Australian Shiraz is sometimes described as plush ripey. Who can resist that?
  • The Australians produce sparkling Shiraz.
  • Syrah also makes a lovely, dry rosé.

Typical Aromas of a Syrah-based Wine:

Fruity:  Blackberry, Plum, Ripe Cherry, Currant, Prune, Blueberry, (Dried) Orange Peel

Spicy:  Black Pepper, Cinnamon, Clove, Vanilla, Chocolate, Coffee, Espresso, “Burnt Coffee”

Chemical:  Leather, Burnt, Tar, Smoke, Burnt Rubber, Asphalt, Graphite

Earthy:  Gamey, Smoky, Minty, Barnyard, Garrigue

Floral:  Lavender, Wildflowers, Dried Flowers, Violets

Where The Best Syrah is Grown:

  • Australia.
  • The Rhône:  Syrah stars in the wines of the Rhône, as the dominant variety in the North (in famous wines such as  Cornas, Hermitage, and Côte Rôtie) and as part of the typical Rhône blend in the South (as in Châteauneuf-du-Pape and Côtes du Rhône). The red Rhône Blend is often referred to as GSM (Grenache-Syrah-Mourvèdre); these grapes typically make up the backbone of Rhône blends, but such wines may contain other grapes as well.
  • Syrah also does well in the south/southeast of France (Provence, Languedoc, Roussillon).
  • South Africa, especially the warmer regions such as Paarl and Franschhoek.  For a real treat, try a bottle of “The Chocolate Block” from Boekenhoutskloof Winery (extra credit if you can pronounce it).
  • California, especially Sonoma, Mendocino, Napa, and Santa Barbara.
  • Washington State—a trendy growing region for Syrah—is well-represented; particularly the Walla Walla Valley AVA (which actually extends south into Oregon). The Rocks District of Milton-Freewater AVA (located in the Walla Walla Valley but within the state of Oregon) is also a fantastic (albeit small) region for Syrah.

 Food Affinities – Base Ingredients:

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

Food Affinities – Bridge Ingredients:

  • Garlic, Onions, Mushrooms
  • Walnuts, Pecans
  • Rosemary, Thyme, Bay Leaf, Sage
  • Tomatoes, Eggplant, Fennel
  • Currants, Raisins, Prunes (but go easy on the sweetness)
  • Green Peppercorns, Black Pepper, Coarse Grained Mustard, 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 .

Filed under Cheat Sheets for Red Wine Grapes Tagged with , , , , , , ,

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: Merlot

August 2, 2021 4 Comments

Cabernet TopThe Soundbyte:  Thank goodness we are many years past the hysterical-but-unfair, Sideways movie-inspired decade of bashing Merlot. While I still find myself in defense of Merlot on occasion, most of the wine-loving world has come to realize that Merlot has a lot going for it.  Merlot is loved for its supple texture, fruit-forward juiciness, and moderate tannins. It’s a great wine to sip on its own and it pairs easily with food.

Merlot is often thought of as a blending partner for Cabernet Sauvignon—and indeed, these two grapes play well together (in some of world’s greatest red wines). Merlot does just fine on its own, however, and the very qualities that make it a great blending partner can also shing in a single-variety wine.

Typical Attributes of a Merlot-Based Wine:

  • Medium tannin (as compared to many red grapes).  This is due to the large size of the grape berries, which give it a high juice-to-skin ratio
  • Smooth, soft, and supple texture…many winemakers say it’s all about the texture when it comes to Merlot
  • Rich red color…often belying the smooth character of the wine
  • Moderate-to-lively acidity
  • Fruit-forward aromas and flavors, combined with some floral, spicy, or herbal complexity
  • Lighter than Syrah and heavier than Pinot, Merlot ranks just under Cabernet Sauvignon in the rankings-by-heft.
Well, hello my little vixen. You try to look so tough and edgy, yet I know you are velvety smooth...

Well, hello my little vixen. You try to look so tough and edgy, yet I know you are velvety smooth…

Typical Aromas of a Merlot-Based Wine:

  • Fruity:  Grapes—Merlot is one of the few red vinifera wines that (sometimes) tastes like grapes:  look for aromas of Grape Jelly or Grape Jam; Berries (Blackberry, Boysenberry, Strawberry, Raspberry, Cranberry), Plum, Ripe Cherry, Currant, Fig, Prune
  • Floral:  Rose, Violet
  • Oak-Derived: Cedar, Cocoa, Cigar, Tobacco, Vanilla, Smoky
  • Herbal:  Mint, Bay Leaf
  • Spicy:  Cinnamon, Clove, Licorice, Coffee
  • Sometimes: Candied Fruit, Fruitcake, Sandalwood, Truffles, Tobacco

Where The Best Merlot is Grown:

  • The Bordeaux region of France, where it is a large part of the blend of most wines, and the predominant variety in the wines of the Right Bank (as well as those bottled under the generic Bordeaux appellations)
  • The Languedoc, Roussillon, and throughout Southern France
  • Surprise, surprise…Merlot is the most widely planted red grape in all of France (who’s Merlot-bashing now?)
  • California, particularly the North Coast Regions
  • Washington State…where NO ONE has ever dared to bash Merlot
  • Italy, especially Trentino-Alto Adige, Tuscany, Veneto, and Fruili
  • Australia, Chile, and Argentina
I'll have what she's having.

I’ll have what she’s having.

Food Affinities – Base Ingredients:

  • Beef, Veal, Venison, Pork
  • Lamb – Merlot does especially well with Lamb.  Everywhere that Mary went, Merlot was sure to go…
  • Duck, Turkey
  • Cheddar Cheeses
  • Blue Cheeses

Food Affinities – Bridge Ingredients:

  • Mushrooms, Onions, Garlic
  • White Beans – weird but really really true
  • Rosemary, Mint, other fresh and dried herbs
  • Walnuts, Pecans
  • Tomatoes, Sun-dried Tomatoes
  • Eggplant, Fennel, Beets
  • Bacon, Pancetta
  • Dijon Mustard

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

Are you ready to stop bashing Merlot now?  Don’t make me get out the Petrus!

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

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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

Filed under Cheat Sheets for White Wine Grapes Tagged with , , , , , ,

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