The Bubbly Professor’s third annual “I don’t Wanna Study on Christmas Eve” Wine Quiz

I know you probably don’t want to study today, tonight, or tomorrow…but you also don’t want to lose your study rhythm! How about a nice compromise….the Bubbly Professor’s third annual “I don’t wanna study on Christmas Eve” quiz!

It’s so dang hard to study on Christmas…

If you want to go for it, click here.

Happy Holidays to those that are celebrating, and best wishes to all!

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

Wine Grape Cheat Sheets: Sauvignon Blanc

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 it’s 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 Body, Crisp, Delicate, Highly Acidic, 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 Body, Rich, Complex, Smoother, Oak-derived Complexity.
  • Sauvingon Blanc is often blended with Semillon in order to add complexity and tone down it’s 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

Chemical:  Ammonia, Sometimes referred to as “PiPi du Chat”

Dessert Wine Styles of Sauvignon Blanc can disply 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

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

 

Wine Grape Cheat Sheets: Cabernet Sauvignon

Cabernet Sauvignon – The Soundbyte:

Cabernet Sauvignon is probably the world’s most popular and well-known red grape variety.  It is the main grape in the world famous wines of Bordeaux, 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 is thick skinned by being resilient to a variety of climates and soils in the vineyard.  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
  • Complex with layers of interesting flavors and textures
  • The high level of tannin in Cabernet Sauvignon-based wines makes them among the most age-worthy of all wines.
  • Aged Cabernet takes 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 and Washington State, the far south of Oregon
  • Chile and Argentina
  • Australia
  • Italy, where it stars in some Super Tuscans, and is used in small amounts in many different wines
  • 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
  • Hard Cheeses

Food Affinities – Bridge Ingredients/Flavor Bridges:

  • Currants, Prunes, Raisins (go easy on the sweetness)
  • Walnuts, Pecans
  • Mushrooms, Eggplant, Tomatoes, Roasted Tomatoes
  • Mint, Rosemary, Thyme, Oregano, Basil, Black Pepper
  • Blue Cheese – but be careful with the bitterness!

The Urban Legend:  The Cabernet Sauvignon/Chocolate Food Pairing:

According to some…Chocolate and Cabernet Sauvignon is a match made in Heaven.  For other people, it’s not so great and some people really dislike the pairing! In my Intro to Professional Wine Studies Class, I have my students try out the Cab/Chocolate combination without giving them any hints as to whether they “should” like it or not.  In my 16 years as a wine teacher, I’ve led more than 12,000 students through this exercise, and I estimate that the split is just about 50/50, with women more likely to enjoy the combination than men.

The idea behind the combination is a common flavor or aroma bridge…Cabernet often displays aromas of cocoa or chocolate.

The reason some people do not care for the combination is that sweet food tends to dry out and emphasize the acid/bitter/tannic tastes of a dry red wine.  I personally do not care for it…but all I can really do is suggest you try it for yourself!

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