A Wine Common Sewer

Summer Wine Smoothies

At a recent summer concert at the winery where I work part-time, I learned the valuable skill of making wine smoothies, or in this case, "Slushies."  As a complement to the Jimmy Buffet-style Margaritaville music that was being performed, we featured "Slushiville" with sushies made from our Steuben wine.  Steuben is a cold-hearty hybrid grape developed at Cornell University.  The grape makes a semi-dry wine good for picnics and sipping on the porch on a summer day.    

The Slushie recipe: 

1.  Fill a blender two-thirds full with ice 

2.  Pour in enough Steuben wine (or any light red or Rose wine) to cover the ice 

3.  Add 3 tablespoons of sugar and one cup of frozen strawberries

4.  Blend to desired thickness

Enjoy!

Fourth of July at the Winery

We had a good turnout this holiday weekend at the winery where I work part-time.  When giving tastings there, I typically encounter customers who like one type of wine more than another, which is fine.  For example, some only want to taste the red wines, some just the whites.  Some only want to try the sweet ones, and others want to taste everything but the sweet ones. 

 

 

As we celebrate life, liberty, and the pursuit of happiness, we can also celebrate the variety of grapes -- red and white -- that make wines which appeal to many different palates.  Visit a winery near you or when you are away on vacation.  You will have the freedom to choose, taste, and compare wines made from various grapes, such as Cabernet Franc and Cabernet Sauvignon, Pinot Gris and Pinot Noir, Merlot and Malbec, Chardonnay and Chambourcin, and countless others.

Here is a good Web site of the various wine trails in the U.S.  Many proud wine makers are out there just waiting for the chance to talk about their wines and let you decide what varieties best appeal to your particular palate.

The Paso Robles -- Rhone Connection

 

I have visited Paso Robles in central California and recommend it for any wine enthusiast.  It is an
 up-and-coming wine region with welcoming wineries and beautiful, diverse scenery.  While there, I climbed high in the foothills to visit Tablas Creek, a winery that uses grape varietels from France's Rhone Valley in their wines.  Indeed, they are the sister winery to the famous Chateau Beaucastel in the Chateauneuf du Pape regon of the Rhone Valley.  If I ever return to the Rhone Valley, Chateauneuf du Pape and the Chateau Beaucastel winery will be on my must-see list. 

For more on this old world (France) and New World (California) connection, here is a good article from novelist and Wall Street Journal wine writer Jay McInerney. 

 
  
  

Cotes du Rhone Wines: Quality and Value

Wines from the lower part of the Rhone River Valley provide delicious alternatives to pricier offerings from other parts of France. The Rhone River runs north to south beside some of France’s best vineyards. For years, wines from the Cotes du Rhone region along its southern banks have been flying under the radar of many wine lovers who are seeking examples of unique character and exceptional value.

Grenache is the Main Southern Rhone Grape

The regional Cotes du Rhone (COAT do RONE) wines are the core wines of the area. They represent thousands of wine growers and more acreage than any other wine of this type. Like most red Cotes du Rhone wines, the regional varieties are made predominately from the Grenache grape and may be blended with Syrah and one or two other grapes. These wines are produced in a range of styles from light and fruity to supple and elegant. Although red wines make up the largest share of the appellation (the name for a distinctive wine growing area), the white wines are also worth a try. Any bottle labeled simply “Cotes du Rhone” will provide a tasty, comfort wine at an affordable price.

The Cotes du Rhone Village Wines

Sixteen Cotes du Rhone varieties are allowed to cite the name of their home village on the label. Unlike the regional wines, village varieties are subjected to rigorous production criteria, including lower maximum yields from the Grenache vines for more concentrated flavor. Growers and winemakers in these tightly defined and regulated areas create wines a step above the regional selections in quality. Though more expensive than those wines, they are good values nonetheless. Such wines will display either “Cotes du Rhone Villages” on the label, or simply the village where it was grown, such as Rasteau, Sablet, or Seguret.

Cotes du Rhone Cru Wines Offer Quality and Character

 Also worth mentioning are the cru wines, offering a higher level of quality (and price) than village and regional wines, but often compared favorably in quality to more expensive wines from the popular Bordeaux and Burgundy regions of France. What is special about these thirteen wines (five of which are in the southern Rhone) is that each has their own distinct character and unique flavors from different growing conditions and blends. Cru wines tend to be fuller-bodied than other Cotes du Rhone offerings and subsist in their very own appellations. Examples are Chateauneuf du Pape, Vacqueyras, and Gigondas (which I wrote about previously). Notably, the latter two examples were once categorized as village wines before they were deemed worthy of an appellation designation.

Overall, a good Cotes du Rhone will offer flavors and aromas of blackberry, raspberry, and pepper, in a full-bodied style that is meant to be consumed within a few years of the vintage. They will match well with stews, steak, hamburgers, chili, and meatloaf. Wines from the northern Rhone are excellent representations of the Syrah grape but typically fetch steep prices. So, for a combination of quality, variety, and affordability, it’s worth paying a visit to the southern Rhone section of the local wine store.

A Tasty Blend from Paso Robles

I visited the Paso Robles wine region in Central California a few years ago and was impressed with the wines and the beautiful scenery. Rhone varietals do well there, but I recently tried a delicious and reasonably priced Paso wine that had two Italian grapes in its blend.

It was the 2005 Martin & Weyrich Insieme (Italian for “All together”). The Martin & Weyrich winery specializes in classic Italian grape varieties and has become one of the premier producers of Italian varietals in the U.S.

The Insieme is a delicious blend of Petite Sirah (45%), Sangiovese (21%), Syrah (21%), Cabernet Franc (9%), Barbera (2%), and Merlot (2%). These are some of my favorite grapes, although I never tasted Barbera before. And never have I tasted a blend of so many grapes that worked so well.  

  

Deciphering American Wine Labels

Wine enthusiasts and those just beginning to enjoy fine wines can learn much about the product in the bottle by focusing on a few important details on both the front and back labels.

Look for the Wine Varietal

The first decision a wine consumer makes is usually which varietal to buy, depending on the consumer’s preference or that night’s dinner menu. The term “varietal” refers to the type of grape from which the wine is made, such as Merlot, Chardonnay, or Pinot Noir. (Notably, many European wines list the growing region rather than the grape on their labels.) In the U.S., regulations specify that a wine must contain at least 75% of the varietal listed on the label. Most good “varietals” will have much more than that minimum amount, and will include other grapes only for specific blending purposes. For example, a small percentage of Merlot may be used to soften a robust Cabernet Sauvignon.

The Geography of the Wine is an Indication of Quality

A label will indicate where the grapes for the wine were grown. Generally, the more specific the area listed, the better the wine. That’s because winegrowers and winemakers have found specific areas within certain regions where growing conditions are favorable for producing better grapes. For example, a Pinot Noir from Sonoma’s Russian River Valley, which embodies ideal growing conditions for that varietal, will probably be better than a wine labbeled simply “Sonoma,” which in turn will probably be better than a wine labeled simply “California.” By law, and depending on how the region is categorized, 85% to 95% of the grapes in the bottle must come from the named location. Of course, a more specific grape growing region may correlate with a higher price. Therefore, consumers need to consider the price/value relationship of a wine to decide whether or not the taste justifies the cost.

A Wine’s Vintage Refers to the Harvest

The vintage year on the label bears no relationship to when the wine was bottled, but to when the grapes where picked. The majority of wines available in wine stores are meant to be consumed now; only a small percentage of wines, like some Cabernets from top producers, need to be stored away in wine cellars. Therefore, consumers should look for wines that are not too old if they plan on enjoying them soon.

Look for Alcohol Content and Information on the Who Produced the Wine 

A wine containing 15% or more alcohol may be too much for some palates, and may overpower the food with which it is served. Alcohol content at or below 14% may be a better choice for most wines. Also, look for the term “estate bottled,” or “produced and bottled by,” which certifies legally that the winery grew all or most of the grapes on land it owns or controls, and that the winery crushed, fermented, finished, aged, and bottled the wine. An indication like “cellared and bottled by” is also good, although it signifies somewhat less control by the winery over the growing of the grapes.

Avoid Wines with Critters on the Label

As I mentioned in this post, the popularity of Australia’s Yellow Tail wines has no doubt encouraged the profusion of critter labels on wine bottles. Be wary of these wines that can be more about marketing and less about wine that tastes good. Former Wall Street Journal wine writers, Dorothy Gaiter and John Brecher, wrote that “especially when it comes to less-expensive wines, we’d avoid wines where the cute animal seems to be the main point of the wine. These wines are generally less attractive than the labels.”

Bud Break at the Winery

Unlike earlier in the year when they lay dormant (see these photos), the vines in the vineyard are now showing signs of life. Bud break, the emergence of the shoots that will grow to bear grapes, came several days ago, after which the vines were the most vulnerable to late frosts. Now comes the unfolding of leaves and shoot growth, then the flowering, blooming, and clustering of the grapes. The continuing life cycle of this vineyard and others around the world is amazing to behold.

The vine in the photo above produces the Niagara grape, the same grape that Welch's white grape juice is make from.  Niagara is the sweetest table wine we make, and served last in the tasting order when you visit the winery.  Many who have tasted this wine say it reminds them of the grapes their father or grandfather once grew in the backyard when they were kids.  Wine is like that -- the aroma, the taste, or where and why the bottle was purchased, often bring back fond memories.

 

A Wine Called Gigondas

Gigondas (zhee-gawn-DAHS) is a small, quaint town in the beautiful Rhone Valley of southeast France. It is also a famous wine district, designated as one of 13 “crus” in the Cotes du Rhone wine region due to the superior quality of the red wine produced from its distinct vineyards. Therefore, a bottle of wine from this area is allowed to have “Gigondas” on the label, instead of the more generic (but still good) “Cotes du Rhone” designation.

Wines from Gigondas, like most in the southern Rhone, are made primarily of blends of Granache and Syrah (called Shiraz in Australia). These wines are full-bodied, bold, and intense, and generally good values here in the States, especially when compared to the more well-known and expensive wines from Chateauneuf du Pape, which is another crus-designated wine from that nearby town. Indeed, many consider some Gigondas blends to be equally as good as Chateauneuf du Pape, at much lower prices.

While these “Old World” wines sometimes lack the up front fruitiness and easy-to-drink style of “New World” wines (California, Australia, Argentina, etc.) that Americans have come to enjoy, I tried one recently that had the best of both worlds (some complex flavors, richness but not too bold, good fruitiness, easy to drink, and above all, a very good taste!).  It was the Pierre Amadieu 2007 Gigondas Romane Machotte, a blend of 80% Granache and 20% Syrah. If you want a good example of a crus wine from the Cotes du Rhone, this is a good one to try.

 
  

What if Your Spouse Doesn't Care for Wine?

My wife doesn't drink wine . . . but I married her anyway.  For her, it's a matter of tolerance (with me and with wine).  Apparently she and some other Chinese are missing a certain enzyme that would otherwise enable her to tolerate wine better.  (if anyone else has heard of this condition, I'd like to learn more.)  It's not that she dislikes wine, just that she can't tolerate more than a sip or two before becoming flushed.  Surprisingly, she has a good palate and can differentiate among various wines from just one sip.  But that's as far as it goes. 

Where does that leave me?  Well, with a full bottle all to myself, at least when we're home.  When we go to a restaurant, I will order a glass instead of a carafe (better value) or a bottle.  When just the two of us go to a BYOB restaurant, I bring the remainder home.  And when I do enjoy a bottle at home, it lasts at least two to three nights, not one. 

My wife, however, is a good sport.  She doesn't object to my trying try new wines and is not jealous of this passion of mine.  On vacations she may roll her eyes at my interest in visiting yet another winery or vineyard, but lets me go just the same.  Of course, like in any marriage, there is some give and take, some compromise.  I get to add new wines to my cellar, and she gets to add new shoes to her ever-expanding closet.  Still, I think I got the better deal.  

 

Wine Tasting Tips

 

I had several questions from customers at the winery's wine tasting last weekend which I always enjoy answering.  One taster, however, saw a description of a wine as having an aroma of strawberries, and asked where in the vineyard we plant those strawberries?  I had to tell him that fruity tastes and aromas like that are not directly from actual fruit, but are components of the complex interaction between the soil and the vine that sometimes gives off similar flavors/aromas.

A few people also had questions about the wine tasting process itself, so I thought I'd share an article I wrote about the topic last year.  Cheers.