Wine Grape Cheat Sheets: Chardonnay

July 17, 2013 4 Comments

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

Typical Attributes of a Chardonnay-Based Wine:

  • Creamy, complex, high alcohol and lush flavors.
  • The fruity aromas wary widely depending on the climate.
  • The grape itself can be called “delicate” in aroma and flavors, but Chardonnay is very susceptible to the influence of wine making, and can be laden with aromas and flavors of oak, butter, cream, yeast, and vanilla, among others, through wine-making processes.  Whether or not these are “good for the wine” is a matter of personal opinion and much debate.
  • Attributes of a European “Chablis Style” Chardonnay: Crisp, Medium-bodied, terroir-driven, fruity, and mineral
  • Attributes of a New World, “California Style” Chardonnay:  Full-bodied, highly alcoholic, likely oak-aged, and “buttery”
  • Chardonnay is also used in Sparkling wines, including Champagne and Franciacorta.

Typical Aromas of a Chardonnay-Based Wine:

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

Chardonnay HarvestWhere Chardonnay is Grown:

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

Food Affinities – Base Ingredients:

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

 Roasted Chicken for ChardonnayFood Affinities – Bridge Ingredients:

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

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

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

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Wine Grape Cheat Sheets: Grenache

December 30, 2012 Leave a comment

grenacheThe Soundbyte:  Grenache (technically Grenache Noir) might just be the most popular “wing man” in the world of wine.  By that I mean that while Grenache is certainly capable of starring in varietal wines, it is one of the world’s most popular partners in a red wine blend.

In Spain, Grenache is often blended with Tempranillo, Cinsault, and a host of other grapes.  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 (ie., 13-grapes-or-even-more) wines of the 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 soft on the palate, relatively high in alcohol and with aromas of spice and berries.
  • The texture of Grenache has been described as “rustic” or “fleshy”.
  • 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; some Grenache packs a powerful tannic punch.
  • In addition to varietals, 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:  Blackberry, Blueberry, Strawberry, Cranberry, Currant, Cherry, Raisin, Plum

Spicy:  Black Pepper, Menthol, Licorice

Earthy:  Wet Earth, Leather, Forest Floor, Bramble, Tobacco, Smoke, Leather

Floral:  Roses, Dried Rose Petals, Violet

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 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 Pirorat and Campo de Borja; and plays a role in the wines of Rioja, Navarra,  Somontano, Catalonia, and La Mancha.
  • 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.
  • Several regions throughout the south of Italy, particularly Sardinia, where it stars in the wine known as Cannonau di Sardegna.

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 Austin, Texas…

 

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Wine Grape Cheat Sheets: Sémillon

December 24, 2012 Leave a comment

35-Semillon-grapesThe Soundbyte: Sémillon is a golden-skinned white wine grape known primarily for its close association with Sauvignon Blanc, as in the Sauvignon/Sémillon blends of White Bordeaux and its many imitators worldwide.  Sémillon is increasingly seen as a stand-alone varietal, 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 Sauternes.  Fans of Sémillon like to brag that the most famous dessert wine of all, Château d’Yquem, is 80% Sémillon. 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 culitivate.  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, “oily” texture or weight, sometimes referred to as “waxy”.
  • Varietal wines tend 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. 
  • It has been described as rather “bland” in its youth but 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  

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 likley 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 well-known for being 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, a Vin de Pays produced 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: Tempranillo

October 22, 2012 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, Burgros, 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, and can 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 improved by oak contact.
  • 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.  The grape is the star of many of the the wine regions of the North of Spain, including Rioja, Nararra, and Penedès.  Here and elsewhere, it is frequently blended  with Grenache, Cariñena (called Mazuelo in Rioja), and Graziano.
  • 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 region of Spain.
  • 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”.
  • California, Washington State, and Oregon. The TAPAS (Tempranillo Advocates and Producers) people do a lot to promote Tempranillo in the New World – check them out!
  • Texas – Alamosa Wine Cellars in Bend, Texas made a 100% Estate-grown Tempranillo Blend called “El Guapo” – it  was the first Texas wine I fell in love with! Read more about that story here: https://bubblyprofessor.com/2011/08/26/texas-tempranillo/
  • 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 plantings.

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 (a richer verision, as opposed to those heavy on the seafood.)
  • 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, Green Olives
  • Black Pepper, Chili Spices, Barbeque Flavors, Hearty, highly seasoned foods

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, 2012 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 have a flavor quite different than what is expected from its rather forward floral, fruit, and spicy aromas; and your first sip can be quite a “shock” to the palate, to say the least! This is not to say it is not a delightful wine; it can be a delicious wine indeed, and in my opinion a fantastic 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 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 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. However, 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 “VendagesTardives”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”.  (By the way, in the French language there is no “ü” in Gewurz, so don’t let anybody tell you it is spelled wrong!)  In Alsace, Gewurztraminer accounts for about 20% of the vineyards, making it the second-most planted grape of the region.  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 Gewurztraminer back in the 1870’s; 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, also 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: Pinot Noir

September 24, 2012 Leave a comment

The Soundbyte:  The Pinot Noir grape has been grown in the Burgundy region of France for centuries, and, typically unblended, makes 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.  Pinot also growns in the Loire; Sancerre Rogue is Pinot Noir!

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

However, the grape is incredibly finicky in the vineyard, and many other growing regions are taking a chance with Pinot Noir.  Pinot Noir is often called the “heartbreak grape”, as it is also a difficult grape to handle in the winery, Pinot Noir can be “the best of wines…or the worst of wines.”

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 with good, zingy, balanced acidity.
  • Pinot Noir is potentially one of the most delicate, complex, and food-friendly red wines.
  • Pinot Noir has a signature aromas (imho) of floral notes at the top of the glass, cherry-berry at the bottom, both circling a core of “earthy-wet dirt” hints.
  • 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, Plum

Earthy:  Mushroom, Wet Dirt, Wet Leaves, Barnyard, Smoke

Floral:  Rose, Violet, Dried Flowers

Wood-Derived:  Vanilla, Smoke, Oak, Hints of Spice from Barrel Aging

Where The Best Pinot Noir is Grown:

  • The Burgundy Region of France
  • Champagne
  • France’s Loire Valley…Sancerre Rouge is actually Pinot Noir
  • Oregon State…sometimes called “Burgundy West”!
  • California, particularly in and around the Central Coast, Los Carneros, and The Russian River Valley.
  • New Zealand
  • Australia grows Pinot Noir in its cooler regions such as Tasmania, Yarra Valley, and the Mornington Peninsula.
  • Be very wary of Pinot Noir from Other Regions…it is a finicky grape in the vineyard!

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…)
  • 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, 2012 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 actually considered to be among the leading white wine grapes in the world.  Riesling produces some of the world’s finest, most complex, and long-lasting white wines.  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 of a 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, you have to smile in order to sy it correctly – go look in the mirror!

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.
  • The world’s great Rieslings are grown in cool growing regions and made into dry white wines renowned for their bracing acidity; terms like steely, nervy, racy, tongue-splitting 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, I must admit that many of the Rieslings on the shelf have a degree of residual sugar in them which may or may not be detectable due to the balancing acidity in the wine.  The Germans have developed the label term “Classic” to indicate a wine with some residual sugar that is still perceived as dry to most palates.  Genius.
  • The German term “Halbtrocken” means “half-dry” and pertains to wines with between 0.9% and 1.8% residual sugar.  Most American palates would describe these as “just slightly sweet”.

The term “Kabinett” 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 may have a small degree of residual sugar.

As for the dessert wines made from Riesling, they have their place among the best dessert wines in the world.  The new world makes “Late Harvest” Rieslings “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 and Ice Wine Rieslings 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, but “in a good way”) and these wines can remind me 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, 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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