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Education

7 HOUSE WINE STYLES TO ALWAYS KEEP IN STOCK

Posted on February 13, 2019
house wines

The ultimate wine lover’s dream is a large wine cellar – with perfect temperature and humidity conditions – laden with treasures from around the wine producing globe. Unfortunately, not all of us have the space or the budget to make this fantasy a reality. But, if you love to drink wine regularly, and to entertain, it is still nice to have a small stock of “house wines” to avoid last minute rushes to the wine store.

Not sure what to buy? Keep reading!

I recommend having at least one bottle of these seven different styles of house wines on hand. They should cover the majority of wine drinking occasions.

***Side note: I have also made this post into a YouTube video. To watch, just scroll down to the bottom & click play. If you enjoy the video, consider subscribing to my YouTube channel so you never miss an episode of my weekly wine education series. 

2 Sparkling Wines (yes, you need two!)

First up, sparkling wine. When I moved to France a number of years ago, I discovered something incredible. Small growers in Champagne were selling excellent non-vintage fizz for 12 – 15 euros! At the time, only the big Champagne houses were making it to the liquor store shelves in Canada, and their basic bubblies were five times more expensive than these little gems. I started drinking Champagne regularly. I always had a cold bottle ready for any piece of good news – big or small. Every little triumph was a reason to drink Champagne. Those were the days…

Back home in Montréal, my budget doesn’t quite extend to weekly bottles of Champagne. This is potentially for the best though, as I have been forced to branch out and discover the wide world of excellent sparkling wines outside of France.

I recommend stocking two types of bubblies for your house wines: a more affordable version for the every-day celebrations, and a finer bottle for the big moments.

For your first bottle, even though you are spending less, you still want something you’d enjoy drinking. I suggest seeking out the higher quality tiers of budget-friendly sparkling wine regions. If you like delicate fruity aromas, soft bubbles, and fresh acidity, try Prosecco at the Superiore DOCG level. If you prefer the more vigorous, firm bubbles of Champagne, with hints of brioche, biscuit-type aromas, go for Cava at the Reserva or Gran Reserva level. Crémant wines, made through out France, will also provide a similar experience.

In terms of your fancier fizz, Champagne is obviously the classic choice. If you want to go all out, look for Vintage Champagne or a Prestige cuvées of a non-vintage wine. Don’t forget however, that really top-drawer sparkling wine is cropping up all over the world – potentially in your own backyard – and drinking local is awesome! Look to England, parts of Canada, Tasmania, Marlborough if you want something with that really racy acidity of Champagne. If you want something a little richer & rounder – try California or South Africa’s top sparkling wines.

To learn more about premium sparkling wines, click here.

An Aperitif-style White Wine

Ok…on to your every-day house wines. I enjoy drinking a glass of white wine while I am cooking supper. I want something fairly light in body, crisp, dry and generally un-oaked at this juncture of the evening; a wine that is easy-drinking on its own and as refreshing as lemonade on a hot day. These are also typically the kinds of wines I would serve at a dinner party as an aperitif, or with light fare such as oysters, grilled white fish, or salads.

An easy go-to white wine grape variety is Sauvignon Blanc (more elegant, restrained styles from Loire, more pungent grassy, passion fruit examples from New Zealand) or dry Riesling (try Alsace, or the Clare and Eden Valleys in Australia). If you would like to try something a little different, look for the zesty, peach-scented, mineral Albarino grape from Spain, the crisp, dry, herbal, lemony Assyrtiko grape grown mainly on the island of Santorini in Greece, or finally firmly structured, brisk, peach/ grapefruit/ earthy Grüner Veltliner from Austria.

 A Richer, Fuller-bodied White Wine

If you are cooking poultry, fattier fish, cream-based sauces, or serving soft cheeses, you will need a weightier, more textural white that can stand up to the heavier food. Chardonnay wines, notably those aged in oak, work well here. Be careful however, because Chardonnay runs the gamut from quite lean, citrussy & mineral to very broad, heavy & tropical – check with store staff before buying to make sure you get a style that suits your palate.

Interesting alternatives to Chardonnay include white Rhône Valley blends featuring grapes like Marsanne, Roussanne and Viognier. These can also be found outside of France, with fine examples made in Paso Robles, California and Victoria, Australia. Pinot Gris from Alsace, notably the Grand Cru versions, also have a lovely textural weight, depth, and vibrancy of fruit that will shine in this category.

A Light-bodied Red Wine (or Rosé)

Sadly, not all of your guests are going to love white wine (I know…it is a shock to me too). The perfect host will not be flustered by this set-back. They will simply trade out the white for a crisp rosé, or a light, juicy red wine. Pale, dry rosé works well for pre-dinner drinks. Rosés with deeper colour and more depth, or pale, fresh red wines will marry well with those fleshier fish or poultry dishes.

Pinot Noir, Gamay, and lighter styles of Cabernet Franc are excellent light-bodied red wine grapes. Look for cooler climate origins, as the hotter regions will likely verge into the medium to full bodied category, with more baked fruit flavours and higher alcohol. What you are looking for here is tangy acidity, a delicate structure, and fairly silky tannins.

For a more exotic option, try Etna DOC wines, made from the Nerello Mascalese grape, on the slopes of the famed Mount Etna in Sicily.

An ‘”All-Rounder” Red Wine

Between the delicate, tangy light reds and the big, bold ones, I always think that it is a good idea to have a more versatile red in your house wines arsenal. A wine that is medium in body, fresh (but not overly acidic), subtly fruity, smooth and rounded on the palate. These wines tend to pair with the widest range of foods making them a great option for your every-day fare.

Côtes-du-Rhône red wines (made from a blend of Grenache and Syrah) are a fantastic choice here. If you like the style, but prefer a wine with a touch more body and depth, look for the Villages level of Côtes-du-Rhône. Valpolicella from the Veneto in Italy is also a lovely, fruity option, or – if you like the vanilla, spice flavours of oaked reds – try a Rioja Reserva.

A Full-bodied Red Wine

When you are barbecuing steak, preparing a heartily flavoured stew, or serving pungent, hard cheeses, you need a wine with equally bold flavours. The tannins from these more powerful reds also binds with and softens proteins in meat, intensifying their rich savoury flavours, and in turn, reducing the astringency of the wine.

A wide range of options exist. Classics include Cabernet Sauvignon, Merlot blends (with more vibrant, tart fruited examples from Bordeaux vs. more lush, ultra-ripe fruited versions from the Napa Valley), Malbec and Syrah are also great traditional choices. Looking a little further afield, you could try Portuguese blends from the Douro region, or Grenache, Carignan blends from Priorat region of Spain.

Final Thoughts

In France, the dessert is sometimes accompanied by a sweet wine and it is common practice to offer a digestif (literally a wine/ spirit to help you digest) after the meal. The French really know how to live. Sigh…

There is a vast world of amazing options out there but, for most of us, after-dinner wines tend only to be served on special occasions. Unless space permits, you don’t necessarily need to stock these in advance.

I hope that this helps you a little with your next trip to the wine store. If you have any questions, or comments on any of the wines, write me a comment and I will happily respond.

Education Life Reviews Wines

BLENDING AT CHATEAU PETIT-VILLAGE

Posted on May 15, 2018
Pomerol wine blending

After a fabulous dinner in the gracious company of Christian Seely, managing director of AXA Millésimes, and Corinne Ilic, AXA Communications Director, we headed to bed with visions of 2005 vintage Château Pichon Baron dancing in our heads.

In our rooms, a document awaited us. The next morning, we were set to visit another AXA property: Château Petit-Village in Pomerol. The document contained instructions, starting with the day’s objective, namely “to create a blend from 7 samples of pure individual grape varieties from the 2017 vintage”.

Many people equate Bordeaux to Cabernet Sauvignon. However, Cabernet is only one of six grape varieties permitted for Bordeaux reds. These wines, barring a few exceptions, are always blends of two or more grapes. Moreover, Cabernet Sauvignon is not the most widely planted red grape in Bordeaux. That honour goes to Merlot.

Bordeaux reds, barring a few exceptions, are always blends of two or more grapes.

The most acclaimed vineyards of Bordeaux are divided into those on the left bank of a large body of water, the Gironde Estuary (and its tributary, the Garonne), and those on the right bank of another tributary, the Dorgogne river. On the left bank, Cabernet Sauvignon is the principal grape in the majority of fine wine blends. On the right bank, Merlot reigns supreme, with Cabernet Franc as its blending partner.

Perhaps you are wondering why Bordeaux wine producers blend multiple grapes together in their wines? Why not focus on individual varietals as they do in Burgundy and elsewhere?

There are many reasons. Two of the most important are related to climate and soil conditions.

Each grape type has its own specificities. If you were to plant different varieties of roses in your garden, you would see that each would bud and bloom at different dates; each would be more or less resistant to drought, to heavy rain, and to all manners of pests and diseases. Vineyards are the same.

On the left bank, Cabernet Sauvignon is the principal grape in the majority of fine wine blends. On the right bank, Merlot reigns supreme.

The left bank of Bordeaux has a temperate maritime climate with hot summers and mild autumns. The famous vineyards of the Médoc area are protected from cooling Atlantic breezes by coastal pine forests. This is the ideal climate for the late ripening Cabernet Sauvignon. On the right bank, significantly further inland from the coast, the climate is continental with cooler winters and chilling winds. Cabernet Sauvignon struggles to reach maturity here, but Merlot, an earlier ripening variety, thrives, as does Cabernet Franc.

Soil types vary widely from one vineyard to another in Bordeaux. Gravelly soils (in temperate areas) work well for Cabernet Sauvignon. They drain water away well, and radiate heat back up to the vines, providing a warmer environment to boost ripening. Clay soils are cooler, retaining water, and absorbing heat. Merlot is better suited to clay. Cabernet Franc can adapt to a wide variety of soils, yielding lighter, fresher wines in sand or limestone rich soils, and bolder, fuller-bodied wines in clay soils.

To ensure that each piece of land is used optimally growers plot out these soil and micro-climatic variations and plant different grapes accordingly.

The majority of Bordeaux vineyards have a wealth of different soil types. And while the left bank is generally warmer than the right bank, there are many factors that affect the micro-climate of each individual vineyard (orientation, altitude, shelter or lack thereof from wind, just to name a few). To ensure that each piece of land is used optimally – growing grapes that have the best chance of remaining healthy and reaching full ripeness year after year – growers plot out these soil and micro-climatic variations and plant different grapes accordingly.

Co-planting provides wine producers with an insurance policy of sorts. If certain parcels attain only marginal ripeness, are ravaged by frosts, or hit hard by rot, higher percentages of healthier, riper grapes can be selected from other vineyard plots to create the season’s blend. While vintage variation is an accepted trait in Bordeaux (see article here), each Château still strives to maintain a sense of stylistic similarity from one year to the next. This forms their reputation, and brings them a loyal following from their patrons.

Crafting the vintage’s blend is arguably the most important of the winemaker’s yearly tasks. Fine winemakers ferment each grape and plot separately. The wines are then transferred to barrel to begin their élévage. This resting period in contact with the micro-porous wood allows the wine to soften and harmonize.

Crafting the vintage’s blend is arguably the most important of the winemaker’s yearly tasks.

Depending on the percentage of new barrels used, their origin, fabrication methods, and so forth, the oak will impart more or less flavouring components (such as cedar or vanilla notes) to the wine. During this maturation period, the winemaker will take samples from each lot and taste them with his team to determine how much, if any, of each parcel will make it into the Grand Vin. This lofty term refers to the top wine of the estate. Lots judged lesser in quality are downgraded to the second and sometimes third wines of the Château.

Blending is a veritable art. There are many factors that need to be taken into consideration. The winemaker must calculate the overall quantity of wine required and the volume available of each parcel. They must also consider how the wine will evolve in bottle. An age-worthy Bordeaux requires blending components with fresh acidity, firm structure, and good tannic grip. Tasted early on in their maturation, these elements may appear less seductive, but given time to soften they will form an attractive framework, enhancing the more expressively fruity, plusher lots.

Our blending session at Château Petit-Village was, in reality, nothing more than an amusing exercise. The winemakers knew better than to let us loose on their fine wine!  Daniel Llose, AXA Millésimes Technical Director, very generously gave of his time to guide us in our endeavors. We tasted through seven different parcels: 5 Merlot base wines from different plots and of varying vine ages, 1 Cabernet Franc, and 1 Cabernet Sauvignon. We then split into two-man teams and got busy with our funnels, beakers, and pipettes, pouring varying amounts of each of our preferred samples into a bottle, thus creating our Pomerol blends.

Blending is a veritable art. The winemaker must consider how the wine will evolve in bottle.

Pomerol is a small, yet highly prestigious appellation on the right bank. There are just under 800 hectares of vines planted here on a mix of gravel, limestone and clay soils. Château Petit-Village has an enviable position at the highest point of the (low lying) Pomerol vineyards, where the soils are gravelly with optimal drainage. The subsoil here is of particular note. The highly prized “crasse de fer”, an iron-rich clay, is said to impart complex aroma of truffles to the resultant wines. Grapes grown on these soils are the most sought after of Pomerol.

After our blends were tasted and politely deemed acceptable by Daniel, we moved on to taste the finished product. Over a sumptuous lunch of roasted duck, we sampled three very fine vintages of Château Petit-Village: 2010, 2007, 2000.

Without further ado, my notes:

Château Petit-Village Pomerol 2010

 

Fragrant aromas of ultra-ripe dark plum, black cherry, and blueberry dominate the nose, underscored with licorice, truffle, cedar, and floral notes. Powerfully structured and weighty, with rounded acidity. Velvety in texture, with impressive depth of dark fruit flavours lingering long on the persistent, layered finish. Firm, fine-grained tannins ensure superior ageability.

Blend: 73% Merlot, 18% Cabernet Franc, 9% Cabernet Sauvignon

Ageing:  70% new French oak, 30% second use barrels. 15 months.

Château Petit-Village Pomerol 2007

Pretty notes of crushed plum, ripe raspberry, and blueberry mingle with hints of violet and subtle oaked nuances. Quite fresh and vibrant in style, with a full-body, soft, chalky texture, and medium weight, powdery tannins. Not as concentrated as the 2010, but very elegant, with well-integrated oak, and a long, lifted finish.

Blend: 78% Merlot, 16% Cabernet Franc, 6% Cabernet Sauvignon

Ageing: 60% new French oak, 40% second use barrels. 15 months.

Château Petit-Village Pomerol 2000

Fully mature, with an attractive tertiary nose featuring earthy, truffle aromas, dried plum, sweet tobacco hints, and exotic spice. Still pleasingly fresh on the palate, with a full-body, and supple texture. A concentrated core of dried floral and savoury nuances marks the mid-palate. The tannins are plush and rounded.

Blend: 75% Merlot, 18% Cabernet Franc, 7% Cabernet Sauvignon

Ageing: 70% new French oak, 30% second use barrels. 15 months.

Reviews

VERTICAL TASTING AT CHATEAU PICHON BARON

Posted on May 8, 2018
Pichon Baron Wine Tasting
Photo credit: Daphne Feng

Three weeks ago, I was still bundling my kids up in snow suits. Today, they are sweating in shorts and tee-shirts. There is just no accounting for weather these days. And, according to climate change experts, the frequency of extreme weather events, and erratic weather patterns, is only going to increase in the coming years.

One of the (many) things that makes fine wine so fascinating, is its variability from one growing season to the next. While, “everyday wines” generally list a vintage on the label, they aim to offer a consistent taste profile year after year. Not so with fine wines. The goal here is to show the best of what that year’s vintage had to offer. In cooler years, the winemaker may strive to showcase the lively acidity, elegance, and restrained, tangy fruit. In warm years, producers might focus on the rich texture, ample body, ripe tannins and so forth.

The idea is not to make a wine so wildly different from one year to the next that it is unrecognisable; but simply to respect the fact that wine is a natural product, made from the grape harvest of one season, in one place. Regardless of the weather, the unique attributes given to a wine by a great terroir will always shine through if the vineyards are managed with care.

…wine is a natural product, made from the grape harvest of one season, in one place…

Weather is a constant preoccupation for Bordeaux grape growers. The climate, notably on the left bank of the Gironde Estuary, is maritime. Winter is mild, and summers are generally dry and hot. It is in spring and fall that problems often arise. Inclement weather often plagues both seasons. Chilly April temperatures can bring frost, damaging new buds. Wet weather in May/ June can affect flowering, lowering the crop quantity and quality. In the fall, cool, rainy weather can delay ripening which is particularly problematic for the late maturing Cabernet Sauvignon grape. Under-ripe Cabernet Sauvignon can have pungent bell pepper aromas, overly firm acidity, and astingent tannins.

Just as poor weather can spoil a vintage; a run of fine weather can save it. Never ask a wine producer how they think the current growing season’s wines will be. Until the day the grapes are harvested, conditions can (and often do) change dramatically. Grapes that are struggling to ripen mid-summer can be perfectly mature by harvest if the end-of-summer weather is sunny and warm.

Just as poor weather can spoil a vintage; a run of fine weather can save it.

Our tour of the Château Pichon Baron estate began with a walk in the vineyards, under cloudless blue skies, on a 25°c day just two weeks ago. A far cry from the frosty weather of 2017! After a fascinating tour of the various Cabernet Sauvignon and Merlot parcels, it was on to the winery to see the state-of-the-art facilities.

Our visit came on the tail of the busy “en primeur” week. In Bordeaux, the majority of wine estates pre-sell their while still in barrel. Top Bordeaux wines are often aged for 18 months to 2 years before release. However, just 6 months into their barrel ageing, an initial blend is created and poured for prospective buyers and journalists.

We were lucky enough to sample the new blend to kick off our tasting. Château Pichon Baron is often referred to as a “super second”, standing out amongst the Second Growths (Deuxième Grands Cru Classé). This acclaimed status came in the wake of AXA Millésimes purchase of the estate back in 1987. The new team made the bold decision to cut back on the quantities of Grand Vin produced, including only the finest Cabernet Sauvignon parcels from the plateau of deep gravelly soil shared with neighbouring Châteaux Latour and Léoville Las Cases.

The mark of a truly exceptional estate is that, even in poor vintages, their wines are impressive.

Château Pichon Baron wines are renowned for their firm Pauillac style, regularly referred to as powerful or masculine. Cabernet Sauvignon dominates, making up as much as 80% of the blend in many vintages. Merlot plays a minor role here, rounding out Cabernet’s bold structure. The wines are aged for 18 months, in 70 to 80% new French oak from a range of top coopers.

The mark of a truly exceptional estate is that, even in poor vintages, their wines are impressive. A vertical tasting back through the past eight vintages of Pichon Baron showed just that. Here are my impressions from a tasting that will live long in my memory.

Many thanks to the Pichon Baron team for your gracious hospitality.

Château Pichon Baron 2017

Vibrant dark fruits (black currant, plum, blackberry) feature on the nose, with hints of graphite, sweet tobacco, and floral notes developing upon aeration. Full-bodied, yet very fresh, silky, moderately concentrated, and quite approachable despite its youth. The tannins are very firm and grippy, and the cedar, spice scented oak is already quite integrated.

Growing season: “2017 was a year of contrasts” reads the Château’s vintage report. Dangerous frosts in late spring, and very wet conditions in June challenged the harvest. Luckily the hot, dry weather that followed allowed for decent ripening.

Château Pichon Baron 2016

Exquisite balance defines this vintage. Complex aromas of ripe dark plum, cassis, gamey notes, earthy nuances, and cedar fairly leap from the glass. The palate is dense, firmly structured, yet velvety in texture. Brisk acidity lifts the highly concentrated core of black fruit, licorice, and graphite notes perfectly. The finish is incredibly persistent, wonderfully fresh and framed by elegant, fine-grained tannins.

Growing season: “A long, splendid Indian summer helped the grapes reach excellent ripeness levels”. Sugar and phenolic ripeness was optimal through-out the region, leading to elegant, firmly structured, ripe wines for long-term ageing.

Château Pichon Baron 2015

Very fruit driven aromas and flavours. Overt notes of crushed black cherry, plum, and cassis dominate on the nose. Upon aeration, licorice, cedar, and graphite notes emerge. The palate is weighty, opulent, and fleshy, with impressive depth and intensity. Cedar, spice flavours from the oak are still quite prominent, though well-balanced, adding nuance to the heady fruit. Big, grippy tannins punctuate the finish.

Growing season: “Summer started with warm and sometimes scorching hot, dry weather”. The heat led to some water stress, causing the grape skins to thickens. Stormy periods in August and September boosted ripening. The resultant wines are powerful, tannic and ultra-ripe.

Château Pichon Baron 2014

Quite restrained on the nose, with earthy, gamey, graphite, bell pepper notes in the foreground. Just ripe cassis and dark cherry notes develop with aeration. Brisk acidity is matched by a tightly knit structure, and tangy black fruit flavours. Muscular tannins need time to soften. The finish is very fresh, with attractive cassis and herbal notes.

Growing season: Difficult early summer requiring careful green harvesting and leaf stripping to help the grapes ripen. Hot and sunny late summer weather spurred on ripening. Wines were leaner and fresher than in 2015 or 2016.

Château Pichon Baron 2013

Very attractive on the nose, with inviting mint and dark fruit notes, underscored by hints of mushroom and gamey nuances. Tightly knit and somewhat angular on the palate, with crisp acidity and a very firm tannic structure.

Growing season: “They key word for the 2013 harvest could be ‘responsiveness’ as we constantly had to adapt operations to the unstable weather conditions.” The cool, damp conditions of 2013 led to leaner, more marginally ripe wine styles.

Château Pichon Baron 2012

Understated, yet elegant nose featuring leafy, minty notes providing an attractive backdrop for bright cassis, plum, and licorice notes. Graphite and cedar notes emerge with aeration. Very youthful and firm on the palate, yet also quite plush in texture. Fine-grained tannins, and well-integrated oak bring additional finesse.

Growing season: A late blossoming, wet vintage, where particular care was needed with green harvesting, plot selection, and grape sorting. A good, yet not highly concentrated vintage.

Château Pichon Baron 2011

Alluring nose with subtle notes of black cherry, plum, exotic spice, and leafy, floral hints. Lively, moderately firm, and silky on the palate, with fresh, almost peppery tannins. This is a lighter, yet very well balanced vintage, with seamless oak integration, and a long, lifted finish.

Growing season: “2011 was an early vintage…by September, we were recording astonishingly high phenolic potential in our Cabernet Sauvignon”. Though not as highly regarded as the stellar 2009 and 2010 duo, 2011 is an attractive, fresh-fruited vintage.

Château Pichon Baron 2010

Fragrant, highly complex nose brimming over with ripe black and blue fruits, exotic spice, graphite, tobacco, earthy notes, and hints of game. Very powerful, firmly structured, and muscular on the palate, with a vibrancy to the acidity that brings great focus and precision. Incredible concentration of sweet dark fruit, tobacco, and cedar flavours lingers long on the finish, promising exceptional ageing potential.

Growing season: “Dry conditions, low temperatures, and exceptional sunshine were the three major climate factors in this vintage”. An outstanding, very balanced vintage with for long term cellaring.

Château Pichon Baron 2009

Intense aromas of macerated red fruits, black cherry, cassis, and plum, are underscored by heady floral scents, licorice, sweet tobacco, and cedar. A lovely freshness underscores the weighty, layered sweet fruit flavours ably. Broad, and velvety smooth, with polished tannins and attractive, integrated oak.

Growing season: “Rich levels of sugar and anthocyans turned out to be well above those estimated in pre-harvest analyses”. A long, hot, and dry summer producing very ripe, voluptous wines. A top vintage.

 

Education Life

Beat the winter blues with these big, balanced reds

Posted on January 18, 2018
big, bold red wine winter fresh balanced
Photo credit: Catena Zapata Winery (Adrianna Vineyard, Tupungato)

Winter hit us like a ton of bricks this year. It was like someone flipped a switch; from lazy Indian summer to North Pole overnight. In Montréal, we have broken records held nearly 150 years for longest, extreme cold snap. And it is only mid-January…

So, what do you drink when you can’t feel your face?

VODKA. Well, yes, but this is a wine blog folks, so I am thinking more along the lines of full-bodied red wines.

Before I go on, let me first apologize to my fellow wine geeks for this heresy. It is terribly uncool here to champion rich, dense, dark fruited red wine. There seems to have been a secret committee meeting amongst local wine writers and sommeliers whereby it was decreed: crisp, light wines good/ big, bold wines bad. I guess my invitation was lost in the mail.

Don’t get me wrong, I love the lighter reds too. If I was on a desert island, and I could only choose one red wine region for the rest of my life I’d pick Burgundy in a heart beat…but it would be hot on this island.

I don’t know about you, but when my fingers and toes feel like they might fall off, I don’t want a chilled Beaujolais. I want something that is going to light a fire in my belly; something with such rich, luscious fruit that I almost believe it will be summer again one day.

What I don’t want is a sweet, oaky, fruit bomb, with alcohol so fiery it tastes like kirsch. It is these wines that have given the full-bodied, high alcohol red category such a bad name in wine connoisseur circles. The missing element to these heavy, clumsy wines is balance.

Imagine a see-saw, or a two-sided weighing scale. On the one side, you have sweet, ultra-ripe fruit and high alcohol. In order to achieve equilibrium, you need an equivalent level of vibrant acidity. When these elements are in harmony, the fruit becomes brighter (less cloyingly sweet), and the alcohol is far less perceptible.

This is, of course, an oversimplification. There are far more factors at play. Not the least of which is the quality of the tannins. In a well balanced wine, they can vary from soft to quite firm (depending on the grape variety), but are smooth. That is to say, lacking the unpleasant bitterness or astringency they possess when under-ripe.

But how to find these wines amongst the vast selection on liquor store shelves?

One solution is to seek out hot, sunny regions with cooling influences. Factors like a refreshing maritime breeze, or high altitude, can slow the ripening process. The vines get plentiful warmth and sunshine for optimal sugar accumulation through-out the day, but at night, cooler air halts plant respiration and metabolism, allowing acid levels to drop more gradually. This drawn out grape vine maturation also allows tannins (naturally occurring compounds found in the grape skin, stems and pips) more time to fully ripen.

Here are just five such regions to look out for this winter:

Central Otago, New Zealand

Central Otago is a mountainous, inland region whose vineyards are the most southerly in the world. This land of extremes boasts the coldest winters, and the hottest day time summer temperatures, in all of New Zealand. The vines are planted on steep slopes, as high as 420 metres in altitude. They enjoy abundant sunshine during the day, with thermostat readings regularly exceeding 30°c. However, at night, temperatures can plummet to as low as 10°c. The region also has high UV levels, resulting in thick skinned grapes. Thicker skinned grapes have greater concentrations of polyphenols (compounds responsable for colour pigmentation, many of wines flavours, and tannic structure). Therefore, depending on winemaking procedures, thick skinned grapes tend to produce dark coloured, fragrant wines, with robust tannins.

Pinot Noir is King in Central Otago. While this variety is generally known for its pale, lighter bodied reds, here the wines are richly coloured, intensely aromatic, and bold in structure. Flavours range from ultra-ripe dark cherry, and plum, to crushed raspberries, with hints of thyme. They are vibrant, fresh, and highly concentrated, with smooth, ripe tannins.

Wineries to look out for: Rippon, Felton Road, Peregrine, Akarua, Mt. Difficulty

Gigondas, France

The Southern Rhône valley is famed for its sunny, mediterranean climate and rich, powerful Grenache, Syrah blends. Châteauneuf-du-pape is the most acclaimed, premium appellation. The double effect of the baking hot sun, and the large, rounded stones that adorn the vineyard floors, reflecting light and warmth back up to the vines, make for massive, velvetty smooth, alcoholic reds with raisined fruit. Looking for something similar, but with a more vibrant, fresher fruited character? Gigondas is the answer.

The vineyards surrounding this tiny town are perched on the edge of the Dentelles de Montmirail mountains at 100 to 430 metres in altitude. Temperatures are marginally cooler here. On the rare wintry days I experienced while living here, there was often a layer of snow in Gigondas, whereas just 5km away in the lower lying Vacqueyras, and Châteauneuf-du-pape, the fields remained green. Pockets of sandy soils at the foothills, and limestone-heavy areas further up, also contribute to the fresh, elegant style of the grapes grown here.

Wineries to look out for: Domaine des Bosquets, Château St. Cosme, Domaine de Longue Toque, Perrin, Domaine de la Bouïssière, Pierre Amadieu

Mendoza (Valle de Uco, Lujan de Cuyo), Argentina

The Uco Valley, at the foot of the Andes mountains, is located in the upper reaches of the Mendoza region. Vineyards are among the highest in the world, at 800 – 1100 metres.  Poor, free draining soils encourage vines to dig deep for moisture and nourishment, resulting in low yields and highly concentrated wines. The favourable climate conditions (hot, sunny days, cool nights, high UV levels, and long, dry growing season) has attracted many prominent French wine producers to set up shop. Further north, on the banks of the Mendoza river, lie the vineyards of Lujan de Cuyo. Sitting at 1000 metres in altitude, with cooling alpine breezes, this hot, dry sub-region also benefits from significantly cooler night air.

Malbec is the major grape produced here*. The wines are dark in colour, with lots of body, and velvetty smooth tannins. The Uco Valley examples are wonderfully vibrant, with elegant floral and ripe dark fruit aromas. Lujan de Cuyo wines are almost black in colour, and equally dense on the palate. Ultra-ripe black fruits, exotic spice, and mineral hints feature on the nose and palate.

* Cabernet Sauvignon and, increasingly, Cabernet Franc, also show great promise here.

Wineries to look out for: Catena Zapata, Achaval Ferrer, O. Fournier, Lurton, Zuccardi (the higher end, 20$+ wines), Trapiche (Terroir Series)

Ribera del Duero, Spain

The vineyards of the Ribera del Duero are located in the Castilla y Leon region, due north of Madrid, and south west of Rioja. The vineyards are planted on a high plateau, 600 to 800 metres above sea level. Hot, sunny days are tempered by chilly nights, thanks to the region’s elevated position, and to regular cold winds. Day-to-night temperature can vary by more than 50°c. These dramatic fluctuations allow for a very gentle ripening pace. Grapes are generally not harvested before late October. The Duero river divides this semi-arid land, providing a much needed water source for the vineyards to thrive.

This is red wine country. All blends must be composed of at least 75% Tempranillo (locally referred to as Tinto Fino or Tinta del Pais). The balance can be made up of Cabernet Sauvignon, Merlot, and/ or Malbec. Up to 5% of Garnacha, or the indigenous Albillo, can also be used. There are strict rules on wine ageing before the wines are bottled and released for sale. The levels range from: Crianza (2 years’ ageing, minimum 1 year in oak), Reserva (3 years’ ageing, minimum 1 year in oak), Gran Reserva (minimum 2 years in oak + 3 years’ in bottle).

At their best, Ribera del Duero reds are inky black, highly concentrated and full-bodied. Intense aromas of dark berry fruit and mocha are underscored by attractive French oak nuances (toasty, spicy notes). They are very fresh, firmly structured, but smooth, with elegant, polished tannins.

Wineries to look out for: Vega Sicilia & Dominio de Pingus (if you have very deep pockets), Bodegas Protos, Aalto, Finca Villacreces, Bodegas Valduero, Emilio Moro

Santa Barbara County, California

A mere 90 minutes north of Los Angeles, lies the vineyards of Santa Barbara county. The topography of this region is unique, in that the valleys run east to west, rather than the more standard north to south. There is massive diversity to be found here in terms of soil types and microclimates. The vineyards located on the eastern foothills are cooled by fog and ocean breezes funneled through the surrounding hills and mountains. Appellations such as Santa Maria Valley, Santa Ynez Valley (especially the Ballard Canyon sub-zone for Syrah), and Sta Rita Hills, are gaining prominence.

Pinot Noir is the most planted red varieties in Santa Barbara County. It is generally dark in colour, with dense, powerful structure, and impressive depth of flavour. Very fragrant on the nose; brimming with black cherry, plum, and floral aromas. Syrah is also gaining in prominence. Imagine a mid-way point between a jammy, lush Shiraz and a crisp, taut Northern Rhône Syrah. This is a common style here. Rich, ripe dark berry fruit, lively acidity, full body, smooth, rounded mouthfeel, and firm, elegant tannins.

Wineries to look out for: Domaine de la Côte, Sanford, Au Bon Climat, Bien Nacido, Ojai Vineyard, Fess Parker

 

Education

THE RENAISSANCE OF SOUTH AFRICAN WINE – PART 2

Posted on January 13, 2017
Swartland vineyards
Photo Credit: Swartland vineyards, Wines of South Africa

In part 2 of my South Africa series, I look at some of the exciting Western Cape wine growing districts and wine producers cropping up on our liquor board shelfs. Click here for a map of the Cape winelands (courtesy of Wines of South Africa). 

The majority of South Africa’s vineyards are situated in the Western Cape, in proximity to the coast whose cooling influence tempers the otherwise baking hot growing season. This results in good acid retention and balanced wines.  Value priced offerings will often be labeled under this large, generic region or the sub-zone of the Coastal Region. These wines can be blended from across their delimited territories.

Smaller sub-divisions (named districts and wards) exist when we move up the ladder to mid-range and premium priced wines. Within these smaller vineyard areas, more specific styles emerge. The following are just a handful of the most exciting, high quality districts that we are starting to see in regular rotation here:

ELGIN: Attractively aromatic whites and vibrant light reds flourish here due to the combined cooling influence of southerly winds and moderate elevation (350 metres above sea level). Elgin lies in a basin of the Hottentots-Holland Mountains, south-east of Stellenbosch.

Chardonnay, Riesling and Sauvignon Blanc make up the bulk of white wine production, while Pinot Noir and Syrah account for much of the red wine. Paul Cluver is an excellent, mid-sized Elgin producer making consistently high quality, good value whites and reds.

STELLENBOSCH: Likely the best-known district of the Cape Winelands, wine production in Stellenbosch dates back to the 17th century. Less than one hour’s drive due east of Cape Town, the terrain here is mountainous with sufficient rainfall and well-drained soils. While a wide diversity of soil types and mesoclimates exist (owing to the varying exposition and altitude of plantings), many of the most prized vineyard sites lie on ancient decomposed granite or sandstone beds. The climate is generally hot and dry, with cooling afternoon breezes from the south-east.

Cabernet Sauvignon is king here, though Pinotage, Syrah, Chenin Blanc and Sauvignon Blanc are also produced in abundance. Over 170 wine producers call Stellenbosch home, and trade continues to flourish. Among the many excellent wineries, Rustenberg, Glenelly, Vergelegen produces good, mid-range to premium priced Bordeaux Blends, Waterkloof for fantastic, biodynamic Rhône style blends and Ken Forrester for clean, consistent, good value old vine Chenin Blanc and Sauvignon Blanc.

SWARTLAND: Traditionally a wheat-producing region, the Swartland (65km north of Cape Town) has been making waves on the international wine scene in recent years as the hot, new growing region of South Africa. Hot is indeed an apt descriptor, as well as dry, making hardy, drought resistant bush vines a common occurrence. The dominant soil type is shale, with pockets of granite and schist providing interesting alternative terroirs.

The Mediterranean climate makes for excellent Rhône style reds. Lovely Chenin Blanc is also grown here. The excitement generated by Swartland’s star producers is largely justified. Fantastic, affordable quality can be found from the Kloof Street (from the Mullineux Family Wines), A.A. Badenhorst and Leeuwenkuil (bright, juicy Cinsault). Exceptional, premium to luxury priced wines from: Mullineux Family Wines and The Sadie Family.

TULBAGH MOUNTAINS: A fairly secluded valley, inland from the Swartland, encircled by mountains to the west, north and east. Due to this unique topography, cool night time air becomes trapped in the vineyards making for chilly morning temperatures that gradually rise in the hot afternoons. Soils are quite varied making for a wide variety of styles. Only 13 wine producers reside here at present, but the acclaim of their wines speaks volumes.

Traditional method sparkling wines, called ‘Méthode Cap Classique’ are gaining traction here. Syrah and Rhône blend whites are also performing well. Krone produces easy drinking, competitively priced sparkling wines, while Fable Mountain Vineyards is garnering top accolades for their premium white and red Rhône blends.

WALKER BAY: This pretty district extends from the town of Hermanus on the south coast of the Western Cape, with the majority of top-rated vineyards lying in the aptly named Hemel-en-Aarde valley (meaning Heaven and Earth). The close proximity to the Atlantic Ocean brings cooling breezes that temper the otherwise hot climate. Clay-rich soils bring a firm structure to the wines. I spent many a happy month here, working harvest and sampling my way through the vibrant, juicy wines of the region.

Chardonnay and Pinot Noir are the star grapes of the area, though Sauvignon Blanc, Syrah and Pinotage are also gaining in popularity. Hamilton-Russell Vineyards has a long-standing reputation for fine, premium Chardonnay and Pinot Noir. Bouchard-Finlayson makes very precise, focused wines from ranging from attractively fruity mid-range whites to premium Pinot Noir. Crystallum Wines regularly impresses me with their beautifully creamy, complex wines.

 

Education

The Renaissance of South African Wine – Part 1

Posted on January 11, 2017
Hamilton Russell Estate
Photo: Hamilton Russell Vineyards (by Jacky Blisson)

In Canada, we are often a little late to the party when it comes to new wine trends. So, if you still think South Africa is only good for inexpensive, nondescript white wines, you are forgiven. After all, that is pretty much all our liquor boards were stocking for years. Happily, all that is changing.

Read on for a three part series on the renaissance of the South African wine industry: why South Africa was typecast in a cheap ‘n cheerful role and how the industry has changed, what exciting regions to look for, and finally the people behind the wines.

South African wine producers often flinch when they see their wines lumped in to the ‘New World’ wine category. Indeed, the history of winemaking dates back to 1655, with the establishment of the country’s first vineyard by then governor Jan van Riebeeck. This may seem relatively recent when compared with the first Calabrian vines planted around 1500 B.C. And it may not appear to massively pre-date the Californian and Australian industries, which both originated in the late 1700s.

What makes South Africa stand apart from other New World regions in historical terms, is how quickly Cape wines rose to international prominence. While most other non-European wine producing nations saw little growth, and minimal export sales until the late 1900s, the sweet wines of Constantia were sought after by the European ruling class in the 1700s. According to the Oxford Wine Companion, Napoleon himself had the wine shipped in during his exile on St. Helena.

Despite this promising start, a series of misfortunes befell South African wine growers which slowly eroded the high quality image the famed Constantia wine or ‘Vin de Constance’ had brought. Pests in the form of voracious, grape eating birds meant that many estates picked too early resulting in thin, acidic wines. The Phylloxera epidemic followed, decimating over a quarter of the country’s plantings by 1890.

Partly in response to the variable wine quality and poor financial returns of so many wine farmers, a ‘super cooperative’ was formed in 1915 to bring unity and improve conditions. In short order, the KWV (Kooperative Wijnbouwers Vereniging van Zuid Afrika) became a powerful, controlling force in the South African wine industry. They were responsible for setting grape and wine prices, as well as quotas for wine production. Growers were incentivized on quantity, leading to ever increasing yields.

The international sanctions imposed by the apartheid regime led to a period of isolation. South African producers were cut off from the latest innovations in viticultural and vinification techniques, and lost touch with changing international tastes and trends.

With Mandela’s liberation from prison in 1990 came a resurgence in international interest for South African wines. Sadly, by this point, most of the nation’s vineyards were in a poor state. Vineyard virus was rampant. The grape varieties planted were unfashionable; mainly Chenin Blanc, Sultana and Colombard. Wine quality was, on the whole, pretty dismal.

Given the often thin, reedy nature of the whites and astringency of the (under-ripe) reds, major market were only willing to buy in at very low rates, positioning the wines at rock bottom prices on shelf.  This set a precedent that has proved difficult for South Africa to shake off.

Fast forward a quarter of a century and the situation is radically different. The number of individual estates has more than doubled, with a growing number of small, boutique wineries commanding widespread acclaim. Massive advancements have been made in eradicating vineyard virus, reducing yields, achieving optimal ripening conditions and planting grape varieties best suited to individual vineyard sites.

The European and American press have been effusive in their praise of the new wave of top quality South African wines. Neal Martin, of Robert Parker fame, has proclaimed South Africa ‘the most dynamic and exciting New World country’. Tim Atkin MW, echoes this view, calling the wines ‘world class’.

In 2007, I spent a few months working the harvest at the top-rated Hamilton Russell Vineyards in the Walker Bay, and touring the wineries of the Western Cape. I saw first hand the incredible strides in quality. Carefully managed vineyards and impeccably clean wineries gleaming with modern technology were the norm. The producers we met were literally bursting with enthusiasm as they eagerly detailed their winemaking techniques and proudly poured their wines. It was a far cry from the cool, superior attitude I had thus far encountered when dealing with French vignerons.

High quality South African wines now exists not only at the luxury end of the spectrum, but also in the every day, sub 15$ category. Chenin Blanc continues to dominate white wine plantings, with Chardonnay and Sauvignon Blanc also enjoying high praise. Cabernet Sauvignon and Syrah are the two top seated reds, with increasing buzz generated by the bright, fruity old-vine Cinsault and elegant Pinot Noir. Gamey, smoky Pinotage (a South African created hybrid of Pinot Noir and Cinsault) provides a unique taste profile that further sets this exceptional wine region apart.

While I am loathe to place the wines of such a diverse, fast changing region into one mould, it is often true that South African wines seem to strike a stylistic balance between Old World and New. While bolder and fruitier than many European wines, they still tend to be more restrained, with greater intensity of savoury, earthy flavours than many of their American and Southern Hemisphere counterparts.