tag:blogger.com,1999:blog-8063529040662716172024-03-14T22:45:46.619-07:00What's Open TodayA blog for wine geekeryAdriennehttp://www.blogger.com/profile/08578328278151086962noreply@blogger.comBlogger97125tag:blogger.com,1999:blog-806352904066271617.post-32088532409881113582024-02-29T23:08:00.000-08:002024-03-01T15:17:44.834-08:00Surely, This Wine is Aged Sur Lie<p>Have you had a white wine or a sparkling wine and thought to yourself, <i>Th</i><i>is is a bread bomb!</i></p><p>It smells yeasty and lands on your palate like a liquified brioche - bready and nutty with a creamy mouth feel. If so, there is every chance that the wine you just had has been aged <i>sur lie</i>. </p><p><i></i></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhafY0DI8slSCEg2lqMXxEEAOVz0R0zPbfdcPaptR-5zUZRyOi4sHlA0Q2-e8gcsiDG-wioEU1nViQkLy6M54NNF2M0nLX7HXosKOcJ1R7JC8dSRRSJkqsjFFn5tDbc_YdqgQZ7TNHbmixghhEpmxaC8ynUhZ3k1WA5U2RaBxqGk32Ih1JOfNfwwf_TzZ4/s6000/anton-gMZNtPDqobg-unsplash.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhafY0DI8slSCEg2lqMXxEEAOVz0R0zPbfdcPaptR-5zUZRyOi4sHlA0Q2-e8gcsiDG-wioEU1nViQkLy6M54NNF2M0nLX7HXosKOcJ1R7JC8dSRRSJkqsjFFn5tDbc_YdqgQZ7TNHbmixghhEpmxaC8ynUhZ3k1WA5U2RaBxqGk32Ih1JOfNfwwf_TzZ4/w400-h266/anton-gMZNtPDqobg-unsplash.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="-webkit-text-size-adjust: auto; text-align: start;">Bread by </span><a href="https://unsplash.com/@uniqueton?utm_content=creditCopyText&utm_medium=referral&utm_source=unsplash" style="-webkit-text-size-adjust: auto; text-align: start;">Anton</a><span style="-webkit-text-size-adjust: auto; text-align: start;"> on </span><a href="https://unsplash.com/photos/bread-on-black-round-plate-gMZNtPDqobg?utm_content=creditCopyText&utm_medium=referral&utm_source=unsplash" style="-webkit-text-size-adjust: auto; text-align: start;">Unsplash</a><span style="-webkit-text-size-adjust: auto; text-align: start;"></span></td></tr></tbody></table><p></p><p><b>The <i>Lie</i> in <i>Sur Lie</i></b></p><p><i>Sur lie</i> (pronounced <i>sewr-h lee</i>) is French for “on lees.” Lees are basically solid remnants from the winemaking process. There are generally two kinds of lees - gross lees and fine lees. Gross lees are mostly made up of grape debris. They are larger and tend to settle easily to the bottom of the wine. Fine lees refer to the sedimentary residue that consists primarily of dead yeast cells. They are smaller and can be easily stirred into a cloudy swirl before being drawn downwards by gravity.</p><p>Gross lees are often removed (or racked off) during the winemaking process. Prolonged contact with gross lees can contribute to off-flavors in wine. The funk may come from decomposing grapes, spoilage organisms, or excess sulfur found on the harvested grapes.</p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOlPvFg0VNqHrcn5Um9qb27lTuWXaJWdmWL9A7Rm6WRBByBjP8E_olX2qmQIvd46uiXpPTyXL3U2aJ4_D_BfLUDVXDN7T-2_J1L4HlX07AnLsg9b5ik-a5IrhuOXkhSGfAIpHkiQA-M6aekEzLvZdJo09Wsi3HhS5oQdrQmbVnv-fRxN7DGBzbA0iwRz8/s2048/IMG_4564.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOlPvFg0VNqHrcn5Um9qb27lTuWXaJWdmWL9A7Rm6WRBByBjP8E_olX2qmQIvd46uiXpPTyXL3U2aJ4_D_BfLUDVXDN7T-2_J1L4HlX07AnLsg9b5ik-a5IrhuOXkhSGfAIpHkiQA-M6aekEzLvZdJo09Wsi3HhS5oQdrQmbVnv-fRxN7DGBzbA0iwRz8/w300-h400/IMG_4564.JPG" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Lees left after racking</td></tr></tbody></table><p></p><p>Fine lees, on the other hand, bring about desirable texture, flavors, and complexity to the wine. As yeast cells break down, they release mannoproteins, polysaccharides, fatty acids, and amino acids. Together these compounds contribute to the aromas and flavors of brioche, honey, and nut. They also create a buttery creamy mouthfeel while softening the tannins. As a bonus, fine lees are also reductive in nature and protect the wine from oxidation.</p><p><b><i>Bâtonnage</i>, Stirring Up the <i>Lie</i></b></p><p style="-webkit-text-size-adjust: auto; border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px 0px 1.5em; padding: 0px; vertical-align: baseline;"><span style="font-style: inherit;">There are two different methods for aging wine on lees: 1) keeping the lees at the bottom of the barrel, or 2) stirring the lees periodically to ensure homogenous and consistent contact with the wine. The latter approach is known as </span><i>bâtonnage</i><span style="font-style: inherit;"> (pronounced </span><span><i>bah-too-naj</i></span><span style="font-style: inherit;">). It is believed that both processes give pretty much the same result with some stylistic differences. See the video on </span><i>bâtonnage</i><span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit;"> below.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/g-7bTxrX0dY" width="320" youtube-src-id="g-7bTxrX0dY"></iframe></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">When considering whether to practice <i>bâtonnage</i>, the winemaker has to determine how much lees contact is needed to bring out the desired characteristics in the wine. Major Burgundy house Maison Louis Latour uses little to no <i>bâtonnage </i>on their Chardonnay, believing that the lees-to-wine ratio in the barrel does not always require it. For wineries that choose to practice <i>bâtonnage</i>, they vary in how frequent and how long to stir the lees, walking the fine line between over and under-stirring.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Famous <i>Sur Lie</i> Wines</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><i>Sur lie</i> wine aging is believed to date back to the Roman Republic era, as documented by Cato the Elder. In modern winemaking, the two regions famous for aging their wines on lees are Burgundy and Champagne. White grape varieties that benefit from aging on the lees are Chardonnay, Muscadet, Chenin Blanc, Pinot Blanc, Pinot Gris, and other crisp white wines with high acidity.</div><p></p><p><b><i>White Burgundy</i></b> - Made with 100% Chardonnay grapes, white Burgundy is often credited as the originator of <i>sur lie</i> aging in modern winemaking. After harvest, the grapes are pressed, and the juice goes into the barrels without solid grape debris. Alcoholic fermentation starts in the barrels, followed by malolactic fermentation. Since there are no gross lees, the wine does not need to be racked till the next spring. After racking, some amount of lees is retained in the wine for another 10 to 18 months of barrel aging. <i>Bâtonnage</i> is optional.<br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQqsjs1oiwJHvPvlc1IwEyrRFJz9-CbigTO4IQY6IYELy3e6XuN13DoBzHTi-0HESiDsjwHmuojejF1bKyLpFFj9S8o4E1HpjTdoJS3tdWKe69vye6IKYAYneBJCtAWV7KTiECz7XXpC-wQpwFx4o-Qb7BFPe7oMpAXA8tIXIkkDBc_KDlNQBG2QukRZ0/s4032/IMG_0330.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQqsjs1oiwJHvPvlc1IwEyrRFJz9-CbigTO4IQY6IYELy3e6XuN13DoBzHTi-0HESiDsjwHmuojejF1bKyLpFFj9S8o4E1HpjTdoJS3tdWKe69vye6IKYAYneBJCtAWV7KTiECz7XXpC-wQpwFx4o-Qb7BFPe7oMpAXA8tIXIkkDBc_KDlNQBG2QukRZ0/w300-h400/IMG_0330.jpeg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">2022 Maison Castel Chablis, a white Burgundy</td></tr></tbody></table><b><i>Champagne</i></b> - There are three main grape varieties in a Champagne - Chardonnay, Pinot Noir, and Pinot Meunier. With the exception of making a rosé Champagne, the harvested grapes are pressed and clarified to obtain a clear juice. The juice then goes into stainless steel vats to start alcoholic fermentation. The use of oak and malolactic fermentation is optional.<div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheDYX7hyphenhyphen120IppUbWyT5ArHfqh9_udeJlhAxyA4sUv1c9PwkD_OrZMNLZlWDHwVH4R_aHMr6cLdLHvGLq6kUraNVIxot8cuV3vmz5sEXnFL0zDlGpWQfKOtZ0iqjWDN6oSXRRkvNDHCuxBABpSinEeqtIdvhvXxbQbOEoWjltFmgOyjccND-AYmk0Wp6A/s3814/IMG_3672.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3814" data-original-width="2860" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheDYX7hyphenhyphen120IppUbWyT5ArHfqh9_udeJlhAxyA4sUv1c9PwkD_OrZMNLZlWDHwVH4R_aHMr6cLdLHvGLq6kUraNVIxot8cuV3vmz5sEXnFL0zDlGpWQfKOtZ0iqjWDN6oSXRRkvNDHCuxBABpSinEeqtIdvhvXxbQbOEoWjltFmgOyjccND-AYmk0Wp6A/w300-h400/IMG_3672.jpeg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">NV Laurent-Perrier Ultra Brut</td></tr></tbody></table>When fermentation is complete, the wine is bottled with the addition of <i>liqueur de tirage</i>, which consists of still wine, sugar, and yeast. This starts off a secondary fermentation to create carbonation. Thereafter, the wine goes through <i>sur lie</i> aging in the bottle for a minimum of one year for a non-vintage Champagne and three years for a vintage Champagne. <i>Bâtonnage</i> is non-existent.</div><b><div><b><br /></b></div>Aging on Lees in Barrel vs. Bottle</b></div><div><br /></div>Wine aged on lees in the barrel benefits from the aroma compounds that are extracted from the oak. These add notes of caramel, vanilla, and spice. Additionally, there is space to maneuver a baton or any long metal tool to stir up the lees if <i>bâtonnage</i> is so desired.<div><br /></div><div>As for aging wine on lees in the bottle, <i>bâtonnage</i> is virtually impossible. Also, there is also the challenge of removing the lees when aging is complete. This is achieved through a process called riddling, where wine bottles with lees are first placed at 35° angle on a wooden rack. The bottles are then gradually shaken and rotated at an increasing angle, with gravity pulling the lees to the lowest part of the bottles. When the bottles are virtually upside down, the lees that have settled in the bottlenecks are then frozen and removed. <i>Voila!</i></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-6JhzCStTU12aEVzPf_8v96tZmfJrD0isYAc9lHcXoaXVdQV9sK403MKEyGradfXqQluZfbr9qOaGDJN0B8Y9DnGGXxcLXDvzL1vqFVrZ3-vJpocR5pGg_P1gHPGYzlofsMbswDcyU2dEd2sDd7TJgxtf3Nc3erFApfZqpx58TeyI_CW4IlBjZtL7DBw/s960/Riddling.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="720" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-6JhzCStTU12aEVzPf_8v96tZmfJrD0isYAc9lHcXoaXVdQV9sK403MKEyGradfXqQluZfbr9qOaGDJN0B8Y9DnGGXxcLXDvzL1vqFVrZ3-vJpocR5pGg_P1gHPGYzlofsMbswDcyU2dEd2sDd7TJgxtf3Nc3erFApfZqpx58TeyI_CW4IlBjZtL7DBw/w300-h400/Riddling.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Riddling rack</td></tr></tbody></table>Now you have learned about a few things about lees - gross versus fine lees, to stir or not to stir lees, to age on lees in a barrel or a bottle. The next time you encounter a yeasty, bready wine, you may proclaim with confidence, “Surely, this wine is aged <i>sur lie</i>!” <br /><div style="text-align: center;"><br /></div><div><br /></div><div><br /></div>Adriennehttp://www.blogger.com/profile/08578328278151086962noreply@blogger.com0tag:blogger.com,1999:blog-806352904066271617.post-72464887012229213622024-01-27T13:51:00.000-08:002024-02-29T12:25:44.229-08:00Sparklers for Valentine’s Day and Super BowlSince the winter holidays, one doesn’t have to look far for a reason to pop open a bottle of sparkling wine. With Valentine’s Day right around the corner, there is yet another occasion for a sparkler. Let’s also not forget that Super Bowl beer bros and Swifties may enjoy some bubblies too. With that, here’s a primer on the different types of sparkling wine and my take on what to drink for the occasion.<div><br /><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6YTYGnosabHPiT4OFO1OehMA1to6IWmO9MWo8pnXvopRxhsndEZBQHA4Id_ioUrrbmMW9siWCxD-Texg5xwnzGGWCJHXFsSznIaA-_WI0uGqLVurTBXrP8XZa9zPin-Pa-bh_3IlIU1UoLZ1nox1_9f2BlJ7J7DxXtcMds0Wo1VUnb6jJDjFPooVTs1s/s6000/michelle-mcewen-HPM3jVF8_as-unsplash.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6YTYGnosabHPiT4OFO1OehMA1to6IWmO9MWo8pnXvopRxhsndEZBQHA4Id_ioUrrbmMW9siWCxD-Texg5xwnzGGWCJHXFsSznIaA-_WI0uGqLVurTBXrP8XZa9zPin-Pa-bh_3IlIU1UoLZ1nox1_9f2BlJ7J7DxXtcMds0Wo1VUnb6jJDjFPooVTs1s/w266-h400/michelle-mcewen-HPM3jVF8_as-unsplash.jpg" width="266" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sparkling Wine<span style="-webkit-text-size-adjust: auto; text-align: start;"> by </span><a href="https://unsplash.com/@michellem18?utm_content=creditCopyText&utm_medium=referral&utm_source=unsplash" style="-webkit-text-size-adjust: auto; text-align: start;">Michelle McEwen</a><span style="-webkit-text-size-adjust: auto; text-align: start;"> on </span><a href="https://unsplash.com/photos/person-holding-clear-wine-glass-HPM3jVF8_as?utm_content=creditCopyText&utm_medium=referral&utm_source=unsplash" style="-webkit-text-size-adjust: auto; text-align: start;">Unsplash</a></td></tr></tbody></table><div><br /></div><div><b><span style="color: #990000;">From the Rustic Pét-Nat</span></b></div><div><br /></div><div>Let’s start with how sparkling wine came about. Wine is produced from the alcoholic fermentation of grapes or grape juice (called the must). During the process, yeast in the must converts sugar into alcohol and produces carbon dioxide as a byproduct. When making a still (as opposed to a sparkling) wine, the yeast will consume virtually all the sugar and release carbon dioxide into the atmosphere. When that happens, fermentation is considered complete. The wine is then racked to remove grape debris and remaining yeast (called the lees) and bottled.</div><div><br /></div><div>If residual sugar is left in the wine and the lees are not thoroughly removed prior to bottling, then fermentation may continue in the bottle. Carbon dioxide that is released in the process is then trapped in the bottle, resulting in a bubbly. This was probably how sparkling wine was first discovered, and the process is known as the ancestral method or <i>méthode ancestrale</i>. This class of sparkling wine is called <i>pétillant-naturel</i> or pét-nat for short.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyCf4nnoROAICZBv7HnIUW0PF90kZZzig-HccUca647x2XEs8Xe6fEBe9us152EGn50tINiV8WN6AtkzofxHQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><div><br /></div><div>I have made pét-nat before, and it is a really fun wine. (My friend in the video was opening a bottle of my pét-nat.) While it may be the father of all sparkling wines, pét-nat has only returned into vogue in recent years. This, not surprisingly, coincides with the natural wine movement. Unconstrained by conventions and rules, the lightly fizzy wine may be made with any grape varieties and may be filtered or not. The main requirement is that the wine is made in a single fermentation that lasts through the bottle. Many pét-nats have playful labels and are sometimes enclosed with a crown cork, like a beer bottle.</div><div><br /></div><div><div><b><i>Best for Super Bowl party or any casual get-together with pub grub. A little lower in alcohol content (around 10-12% ABV) and with a friendly price point (around $20/bottle), pét-nats may deliver a range of fun and funky flavors depending on the grape variety and the length of lees contact. In fact, many would compare a pét-nat with a craft beer. So drink up, Super Bowl beer bros.</i></b></div><div><br /></div><div><b><span style="color: #990000;">To the Ritzy Champagne</span></b></div><div><br /></div><div>If pét-nat is the wine of the people, then Champagne is the wine of royalty. Besides being made in the region of Champagne, the namesake wine is also highly regulated in terms of grape varieties (primarily Chardonnay, Pinot Noir, and Pinot Meunier), viticulture practice, viniculture method, and the length of maturation on the lees; all of which run contrary to the making of a pét-nat.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRM1z9F2RX-Tmf84QByT20FOzL896DAk8qdyzgS8qjCkUCYEdj4DYvqBYUJVjL2nHjR110ErFg54iE-NTZ8-R4cionClHgk_CzfwrwLA_qHMXyO31x5T2-B_EfVP0BUgPNuty8aroTSaiAeDjzv7q2neWh73e99AfFPy3OCsmdpjZZ8nYtm_tvIBPQiBg/s2048/IMG_4151.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRM1z9F2RX-Tmf84QByT20FOzL896DAk8qdyzgS8qjCkUCYEdj4DYvqBYUJVjL2nHjR110ErFg54iE-NTZ8-R4cionClHgk_CzfwrwLA_qHMXyO31x5T2-B_EfVP0BUgPNuty8aroTSaiAeDjzv7q2neWh73e99AfFPy3OCsmdpjZZ8nYtm_tvIBPQiBg/w300-h400/IMG_4151.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Champagne tasting at Möet et Chandon</td></tr></tbody></table><div style="text-align: left;">Unlike pét-nat, Champagne goes through an elaborate winemaking process to deliver a floral, bready, nutty wine with a creamy and full texture, crisp acidity, and a steady stream of bubbles. The steps in making a Champagne, known as <i>méthode Champenoise</i> or <i>méthode traditionalle</i>, include:</div><div><ul style="text-align: left;"><li><b><i>First alcoholic fermentation</i></b>: A still wine is first made and bottled.</li><li><b><i>Second (or secondary depending on your perspective) alcoholic fermentation</i></b>: Add more yeast, sugar, and wine (the mixture is called <i>liqueur de triage</i>) in bottles of still wine.</li><li><b><i>Aging</i></b>: The bottles are then aged for at least 15 months on the remaining lees.</li><li><b><i>Riddling or remuage</i></b>: The bottles are placed on special wooden racks called <i>pupitres</i> or the machinery-equivalent at 35° angle and then gradually shaken and rotated in the rack at an increasing angle.</li><li><b><i>Dégorgement</i></b>: When the bottles are virtually upside down, the remaining lees that have now settled in the bottleneck will then be frozen and removed.</li><li><b><i>Final Touch</i></b>: The bottles are then topped up with base wine, sucrose, and sulfur dioxide (the mixture is called <i>liqueur d’expédition</i>) to balance and stabilize the wine before being secured with a cork and a wire cage (<i>muselet</i>). The amount of sweetness added is also known as the <i>dosage</i>.</li></ul></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyIJ__CFmZOTt9D43IEMljMAznwLkSfb8FDLdNy6wnZ4zEHkJt9l7BZ-zO6nh6GltwjPd6Wy8SsB0HoM0lu-gFcP_diGIxkVx_gNCNGfs7A-O1nejvkWQCcJbhXBVxr6piE7TBdzsPwgZ2B7jwnajJjBh50eFiS2o7LRH8pDMaSH4L_JenX8r2b3M6FaY/s960/Riddling.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="720" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyIJ__CFmZOTt9D43IEMljMAznwLkSfb8FDLdNy6wnZ4zEHkJt9l7BZ-zO6nh6GltwjPd6Wy8SsB0HoM0lu-gFcP_diGIxkVx_gNCNGfs7A-O1nejvkWQCcJbhXBVxr6piE7TBdzsPwgZ2B7jwnajJjBh50eFiS2o7LRH8pDMaSH4L_JenX8r2b3M6FaY/w300-h400/Riddling.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Riddling</td></tr></tbody></table><i><b>Best for Valentine’s Day or any special occasion. Champagne, the gold standard for sparkling wine, can be a splurge with a starting price of $50/bottle. However, the sparkler is super versatile and can pair with a wide range of cuisine from fried chicken to fresh oysters. But nothing says luxury better than Champagne and caviar.</b></i></div><div><br /><b><span style="color: #990000;">And Everywhere in Between</span></b></div><div><b><br /></b></div><div><span style="font-weight: bold;">Traditional Method, but not Champagne -</span><i style="font-weight: bold;"> </i>Do you like a Champagne but not the price? Thankfully, there are many wallet-friendly bubblies available outside of Champagne that are made in the traditional method. These include French crémant, Spanish cava, and sparkling wines all over the world with Traditional or Champagne Method stated on the label.</div><div><br /></div><div><div>There are eight French crémant regions, each with its own regulations around grape varieties and style. The same goes to Spanish cava. However, these regulations are less stringent than those in Champagne, allowing the producers to keep the cost down while delivering quality sparklers.</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN0aZU2BnTNygrYigT3cxi1FnUccKhLWyYoEeXVEnN0wjHM8lDLr0XQIuLbYS58jAzsiOZIJNFhtryqosaN4KlBBtgIcyAGdv9mnm1V99QoQMBjvH-CB-USElc3RqVV1nuX7fMoMOwQQUyIuMsJ-rwmyrPuqqsk6h5aKnGryFSeom3OpfMgah5RaD_WPA/s600/Zhampagne.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN0aZU2BnTNygrYigT3cxi1FnUccKhLWyYoEeXVEnN0wjHM8lDLr0XQIuLbYS58jAzsiOZIJNFhtryqosaN4KlBBtgIcyAGdv9mnm1V99QoQMBjvH-CB-USElc3RqVV1nuX7fMoMOwQQUyIuMsJ-rwmyrPuqqsk6h5aKnGryFSeom3OpfMgah5RaD_WPA/w320-h320/Zhampagne.jpg" width="320" /></a></div><div><br /></div><div><div>While New World bubbly producers are not restricted in how they make their wine, they tend to go beyond <i>méthode Champenoise</i>. This includes the use of Chardonnay, Pinot Noir, and sometimes Pinot Meunier grapes. Many even follow the Champagne labelling of Blanc de Blanc (100% Chardonnay) and Blanc de Noir (100% Pinot Noir clear juice) in their offerings.</div><div><br /></div><div><b><i>Best for a Valentine’s Day celebration on a budget or casual brunch. The price range varies, but a bottle of Cava may start with $10/bottle. At that price, you can even use it to make mimosa or Champagne float guilt-free. (Side note - Please do not use real Champagne in your Champagne float.)</i></b></div><div><br /></div><div><b>Charmat Method - </b>If you remove the labor-intensive steps of second (or secondary) fermentation in the bottle as well as the subsequent riddling and dégorgement, you may end up with the Charmat method. In this method, the <i>liquer de triage </i>is added to still wine in a pressurized tank instead of a bottle. The wine then goes through second fermentation is in the tank for 1 to 6 weeks. After this, the wine is clarified, and <i>dosage</i> is added during bottling.</div><div><div><br /></div><div>While commonly known by its French name, the Charmat Method was invented and patented in 1895 by Italian winemaker in Asti named Federico Martinotti. A couple of decades after that, French oenologist Eugène Charmat improved on the process and patented it. In Italy, this process is sometimes known as the Martinotti method.</div></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAAB0XFJQHqYtURyIZLmT2j_8_fB9Rte5Xd8fG8onoSEoNVZIWWaSCcaq6eUEIIdg5TTLDzzOaDEcQER7ZKiI-ezIlZ3-dwDitBXcUpCkeo7FHdH6lKpAMOPOYp7zxwCQIKqodSD03g1EfA4j0B-Su1Zrbvzf45f93DgOVtq9I0d6w5AEbKIL7RGaC0mM/s4032/lisanne-van-elsen-bTLY5vK7Xis-unsplash.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAAB0XFJQHqYtURyIZLmT2j_8_fB9Rte5Xd8fG8onoSEoNVZIWWaSCcaq6eUEIIdg5TTLDzzOaDEcQER7ZKiI-ezIlZ3-dwDitBXcUpCkeo7FHdH6lKpAMOPOYp7zxwCQIKqodSD03g1EfA4j0B-Su1Zrbvzf45f93DgOVtq9I0d6w5AEbKIL7RGaC0mM/w300-h400/lisanne-van-elsen-bTLY5vK7Xis-unsplash.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Prosecco<span style="-webkit-text-size-adjust: auto; text-align: start;"> by </span><a href="https://unsplash.com/@lisannevanelsen?utm_content=creditCopyText&utm_medium=referral&utm_source=unsplash" style="-webkit-text-size-adjust: auto; text-align: start;">Lisanne van Elsen</a><span style="-webkit-text-size-adjust: auto; text-align: start;"> on </span><a href="https://unsplash.com/photos/black-champagne-bottle-beside-champagne-flute-bTLY5vK7Xis?utm_content=creditCopyText&utm_medium=referral&utm_source=unsplash" style="-webkit-text-size-adjust: auto; text-align: start;">Unsplash</a><span style="-webkit-text-size-adjust: auto; text-align: start;"></span></td></tr></tbody></table></div><div>In terms of flavor profile, bubbly made in the Charmat method tends to be more aromatic (mostly due to the grape varieties used) but lacks the nutty, bready, multi-dimensional flavor found in Champagne. As one might expect given its origin, many Italian sparklers are made in the Charmat method; the most famous of which is Prosecco. This low-labor low-cost approach is also adopted around the world. If the label on a New World sparkling wine does not indicate the traditional method, it is probably made using the Charmat method.</div><div><br /></div><div><b><i>Best for Super Bowl party, a casual get-together, or brunch. Starting at a price of less than $10/bottle, sparkling wine made in the Charmat method can be enjoyed as-is or be used to make fun sparkling cocktails. Peach Bellini, my Swiftie friends?</i></b></div></div></div></div><div><b><i><br /></i></b></div><div>Now that you know about the different types of sparkling wine, what will be your pick for Valentine’s Day or Super Bowl party? I’d love to hear what you think.</div>Adriennehttp://www.blogger.com/profile/08578328278151086962noreply@blogger.com0tag:blogger.com,1999:blog-806352904066271617.post-14048516197549107892023-12-30T12:36:00.000-08:002023-12-31T23:07:13.082-08:00Tokaji, a Sweet FinishIf sparkling wine is for ringing in the new year, then dessert wine is for wrapping up the current one. For 2023, my sweet finish of choice is Tokaji. Tokaji is made with grapes that are infected with noble rot. Noble rot is caused by a beneficial fungus, <i>Botrytis cinerea</i>. Famous dessert wines made from botrytized grapes include the French Sauternes and German Trockenbeerenauslese. However, Tokaji is a botrytized wine of another level and is known as the king of wines and the wine of kings. Here are a few things you want to know about Tokaji.<div><br /></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNuG6916QfZVptu0TPEhWF1MDzTO36d5qfXHALsS0n4sSO7Z66qL9dQYswqdf_4uIZ8owUW_zet7z1mbHSEoe4FHN4FR3VVvRPkQ67TeeoZ8spetY775i24P6kotDZX01DHseyYbMINwxlvu_iZxFyGOiakTxdaHhkfMyalwfj2ODFfmsvFJYNNla4rJE/s1600/IMG_0358.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNuG6916QfZVptu0TPEhWF1MDzTO36d5qfXHALsS0n4sSO7Z66qL9dQYswqdf_4uIZ8owUW_zet7z1mbHSEoe4FHN4FR3VVvRPkQ67TeeoZ8spetY775i24P6kotDZX01DHseyYbMINwxlvu_iZxFyGOiakTxdaHhkfMyalwfj2ODFfmsvFJYNNla4rJE/w400-h300/IMG_0358.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://commons.wikimedia.org/wiki/File:Several_bottles_of_Tokaji.jpg" target="_blank">Tokaji by Takato Marui</a></td></tr></tbody></table><div><div><b><span style="color: #990000;">How do you pronounce Tokaji?</span></b></div><div><br /></div><div>No matter what Google tells you, Tokaji is <i><u>not</u></i> pronounced toe-kah-jee<i>. </i>The dragged out pronunciation is<i> </i>toe-kah-yee<i>, </i>but most wine connoisseurs simply shorten it<i> </i>toe-kai<i>. </i></div><div><i><br /></i></div><div><b><span style="color: #990000;">Where is Tokaji from?</span></b></div><div><br /></div><div>Tokaji comes from the Tokaj wine region that is actually shared by two countries; Hungary and Slovakia. In Hungary, the region is called <i>Tokaji borvidék</i> while in Slovakia, it is called <i>Vinohradnícka oblast’ Tokaj</i>.</div><div> </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxBoTpUi5kh72GAjSwZ_HbPxsnBy9FArYvVzj19OM-P1jwHlzuf4mLFziwcl2mnHks2tsuTFBdVDJ7hqEQ7azblU6jzl5nviKTxwwX1tU4ogxgDOX2uySPy1h0BnFPZUfnKjYxITzTbHxaI5COP8oOoD2NTlfxRKSqX1RRAzmIBPp3y4h7FXz_WgjjV4k/s1119/Map_of_Slovakian_part_of_Tokaj_Wine_region.jpeg" style="margin-left: auto; margin-right: auto;"><img alt="Licencnazmluvac.87-11-3899/2015 © Igor Vizner 201" border="0" data-original-height="460" data-original-width="1119" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxBoTpUi5kh72GAjSwZ_HbPxsnBy9FArYvVzj19OM-P1jwHlzuf4mLFziwcl2mnHks2tsuTFBdVDJ7hqEQ7azblU6jzl5nviKTxwwX1tU4ogxgDOX2uySPy1h0BnFPZUfnKjYxITzTbHxaI5COP8oOoD2NTlfxRKSqX1RRAzmIBPp3y4h7FXz_WgjjV4k/w400-h165/Map_of_Slovakian_part_of_Tokaj_Wine_region.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://commons.wikimedia.org/wiki/File:Map_of_Slovakian_part_of_Tokaj_Wine_region.jpg" target="_blank">Tokaj Wine Region adapted from Igor Vizner’s map</a></td></tr></tbody></table><div>The majority of the wine region, which consists of 28 communes and 5,500 hectares, resides within Hungary. The Slovakian side of the wine region is a fraction of its Hungarian counterpart with 7 communes and over 900 hectares of vineyards. Under the current EU legislation, the name Tokaj (and other variations of the spelling) has been given the Protected Designation of Origin (PDO) status and may be used by either country. As of March 2007, French and Italian producers who had previously used Tokay or Tocai on their wine labels are no longer allowed to do so.</div><div><br /></div><div><span style="color: #990000;"><span style="caret-color: rgb(153, 0, 0);"><b>What kind of grapes go into a Tokaji?</b></span></span></div><div><span style="color: #990000;"><span style="caret-color: rgb(153, 0, 0);"><b><br /></b></span></span></div><div>As mentioned, grapes used to make a Tokaji are infected with <i>Botrytis cinerea</i>. The grey fungus infects ripe grapes in misty mornings and punctures the skins. As the temperature rises in the afternoons, water evaporates through the ruptured skin. Over time, the loss of water concentrates the sugar content in the partially raisined grapes.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwy137Hn0nlW-ydkb7eluLeMnGPbvfd7awcPImo00bkzobaQ-dCRKEx2Jl7zq0VlE3YRHDH4ixzc4bJ1ZduszVMMREMYkpXk8d7xH3IocuXEit0YavF09Lijw1BDD5nBbdZSUp9zv4KgdowG-m1ZsADAvi8nGhsIajw5U1goSVn6Kyyw9lJQcGXmJj9II/s3648/SemillonBotrytisCinerea.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2736" data-original-width="3648" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwy137Hn0nlW-ydkb7eluLeMnGPbvfd7awcPImo00bkzobaQ-dCRKEx2Jl7zq0VlE3YRHDH4ixzc4bJ1ZduszVMMREMYkpXk8d7xH3IocuXEit0YavF09Lijw1BDD5nBbdZSUp9zv4KgdowG-m1ZsADAvi8nGhsIajw5U1goSVn6Kyyw9lJQcGXmJj9II/w400-h300/SemillonBotrytisCinerea.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://commons.wikimedia.org/w/index.php?curid=6401778" target="_blank">Noble rot by John Yesberg</a></td></tr></tbody></table><div>As for grape varieties, whether in Hungary or Slovakia, the three main ones are Furmint, Hárslevelű, and Sárgamuskotály (or Yellow Muscat). Furmint is the most dominant grape. Other grapes allowed in a Tokaji are Zéta, Kövészőlő, and Kabar. This is not to be confused with grape varieties that are or were named Tokay or Tocai. In the EU, these grapes are now required to use different names. For instance, Tocai Friulano in Italy is renamed to Sauvignonasse, and Tokay d’Alsace has gone with its international name, Pinot gris.</div><div><br /></div><div><b><span style="color: #990000;">Are there different types of Tokaji?</span></b></div><div><br /></div><div>Yes, there are different types of Tokaji wine, but the two most famous ones are Aszú and Eszencia.</div><div> </div><div style="text-align: left;"><b>Aszú</b> means dried in Hungarian. The grapes are individually picked, collected in large vats, and mashed into a paste or aszú dough. Must (unfermented grape juice) or wine is poured on the aszú dough and stirred periodically for 24-48 hours. The juice is then racked (or transferred without the solid debris) into wooden vats to complete fermentation and maturation. </div><div style="text-align: left;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwvQP5g6-iPsAmLVj4OJUmLzkG7twz_nky_F3lPjiPeV_l66KBgRuaM2W5sbEPliR1vKcUiWUJWKsHbFfqi0HpxQDfPFoMip3aMhKRnMgRMeTF7fKcNQB_X0ZzxUK4kvAPqssYlOuYvBUU0cRef-NI5SXY7cee3J1PRisENyx_g0nYyq0OdWl9l6LgQ68/s1927/IMG_0361.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1927" data-original-width="1445" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwvQP5g6-iPsAmLVj4OJUmLzkG7twz_nky_F3lPjiPeV_l66KBgRuaM2W5sbEPliR1vKcUiWUJWKsHbFfqi0HpxQDfPFoMip3aMhKRnMgRMeTF7fKcNQB_X0ZzxUK4kvAPqssYlOuYvBUU0cRef-NI5SXY7cee3J1PRisENyx_g0nYyq0OdWl9l6LgQ68/s320/IMG_0361.jpeg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://commons.wikimedia.org/wiki/File:Tokaji_Aszu.jpg" target="_blank">Tokaji Aszú by Naotake Murayama</a></td></tr></tbody></table><div style="text-align: left;"><b><i>What’s new with Aszú?</i></b> Previously, the sugar content of an aszú was measured in puttonyos, ranging from 3 to 6 puttonyos (or 60 to 150 grams of sugar per liter). Puttonyos were based on the use of 22-23 kg basket of the botrytized grapes, known as a puttony. Since 2013, Hungarian wine law has declassified wines with 3 or 4 puttonyos from the Aszú designation. These are now labeled as Late Harvest. Aszús today are required to have at least 120 grams of sugar per liter, previously known as 5 and 6 puttonyos.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><b>Eszencia</b>, one of the most expensive dessert wines in the world, is made from the free run of aszú grapes after harvest. Free run refers to the juice that is extracted using gravity and the weight of the grapes alone. This juice may be added to aszú wine to ferment or just ferments on its own. Eszencia takes at least four years to ferment into a thick syrupy wine. Called the nectar, Eszencia is enjoyed in small sips using specially made glass spoons. Watch British wine journalist, Jamie Goode, taste different vintages of Eszencia in the YouTube below.</div></div></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/jKo10T8XMDk" width="320" youtube-src-id="jKo10T8XMDk"></iframe></div><div><br /></div><div>To be classified as an Eszencia, the wine needs to have over 450 grams of sugar per liter. In some years, Eszencia may even exceed 900 grams of sugar per liter. Because of the high sugar content, the alcohol level rarely rises above 5%. Eszencia is known to cellar for 200 years.</div><div><br /><div><div><b><span style="color: #990000;">Why is Tokaji famous?</span></b></div><div><b><br /></b></div><div>Tokaji gained popularity among European royalties since the 18th Century.<i> </i>In 1703, Prince Francis Rákóczi II of Transylvania gifted King Louis XIV of France Tokaji from his estate. During a feast in Versailles where Tokaji was served, the menu read, <i>C’est le roi des vins, et le vin des rois</i> (translated to “It is the king of wines, and the wine of kings). The list of Tokaji fans among monarchs included Louis XV, Napoleon III, Emperor Franz Josef, Frederick the Great, Peter the Great, and others. In fact, prior to the end of World War I, the best Eszencia was not sold but exclusively reserved for the Imperial cellars of the Habsburg monarchy.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSBuFa0KZyY-p39pM-EoJxOWQFUsIsomh9TeZ7SmG8SUbUig2O62Cv5fLKrUbHDK-s94_nk6Tv2KCY1uJ6XbBs3meDLVsJM9jy1CDel-UERcNBsZLQJcOTH9SnvHfLihv0PhKe0QTRuyCc6ugYqsS1Geu7jsDFEye2d5fnQIB727HHU8lXdb-EjwAuKbo/s1975/IMG_0362.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1975" data-original-width="1390" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSBuFa0KZyY-p39pM-EoJxOWQFUsIsomh9TeZ7SmG8SUbUig2O62Cv5fLKrUbHDK-s94_nk6Tv2KCY1uJ6XbBs3meDLVsJM9jy1CDel-UERcNBsZLQJcOTH9SnvHfLihv0PhKe0QTRuyCc6ugYqsS1Geu7jsDFEye2d5fnQIB727HHU8lXdb-EjwAuKbo/w281-h400/IMG_0362.jpeg" width="281" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">King Louis XIV, a Tokaji fan</td></tr></tbody></table><div>Tokaji wine was also the among first to be receive appellation classification. Vineyard classification started in 1730 based on soil, sun exposure, and the potential to develop noble rot. In 1757, a closed production district in Tokaj was established. The Tokaji classification predated that of port and even Bordeaux wine.</div><div><br /></div><div><b><span style="color: #990000;">What is my take on Tokaji?</span></b></div><div><br /></div><div>After enjoying Tokaji in restaurants on several occasions, my husband bought me a bottle of 2017 Royal Tokaji 5 Puttonyos Aszú for Christmas. We coravin’ed a serving for each of us, and here are our tasting notes.</div><div><br /></div><div style="text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix5xnJUGIi3oDSEjzeJahNgsSuExVxK4iXUCwPib8n__jdLUHZSrLpZLhwvPNpeeDiFfzGVK4pTvsSodvAL0dsjfijb01mawc4cttR1ciUKjnGiQbLoJZLNs1Ul_8v9Vf09tMDGYhlDmua_lXdyKxUZG6df5KnT5a222HRkX-5IABMeILge6oj9QM70S0/s3574/FullSizeRender.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3574" data-original-width="2654" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix5xnJUGIi3oDSEjzeJahNgsSuExVxK4iXUCwPib8n__jdLUHZSrLpZLhwvPNpeeDiFfzGVK4pTvsSodvAL0dsjfijb01mawc4cttR1ciUKjnGiQbLoJZLNs1Ul_8v9Vf09tMDGYhlDmua_lXdyKxUZG6df5KnT5a222HRkX-5IABMeILge6oj9QM70S0/w298-h400/FullSizeRender.jpeg" width="298" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">2017 Royal Tojaki 5 Puttonyos Aszú </td></tr></tbody></table></div><div><br /></div><div>Remarkably pale amber in color, the Aszú smells of a blend of honeycomb and straw. On the palate, it is Meyer lemon-esque with a tinge of bread crust. It is sweet but not cloyingly so. It is rich, unctuous and well-balanced with high acidity. The finish goes on and on, coating the mouth and delighting the palate.</div><div><br /></div><div>If there is a wine that provides a sweet finish to a year, this 2017 Royal Tokaji 5 Puttonyos Aszú makes a fine choice. If you do see a Tokaji in a restaurant (and it doesn’t come by often), try it. It’s an exceptional sweet finish to a meal too.</div><div><div style="text-align: left;"></div></div></div></div>Adriennehttp://www.blogger.com/profile/08578328278151086962noreply@blogger.com0tag:blogger.com,1999:blog-806352904066271617.post-11207524244546743792023-11-26T14:15:00.000-08:002023-11-30T22:25:21.572-08:00Thanksgiving with Saint Joe<p>I thought I didn’t like Roussanne until I opened a bottle of white Saint-Joseph (pronounced “sahn joe-zef”) over Thanksgiving. Made with 100% Roussanne, the 2020 vintage from Domaine des Pierres-Sèches delighted my palate and changed my mind. It reminded me of the time when I thought I didn’t like Chardonnay, and then I tasted my first white Burgundy.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPnz_YBPZgc4V1B16QwfcytSQCRN4FKC0mxAyUDEc1afBbpTE4TtRuru5lZVAb9K350znJ21FudgdDyYHxLHfEWL8_a6gB1o4nsIh-DmcbjxAyV0hPi9VCI64vvG3EJnEuNiVvRHs3v3JZ3KeOifBt6bZqo4wh4ENwzRGFTg7Vc2GH62VsCyEVbULt2U0/s4032/IMG_4597.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPnz_YBPZgc4V1B16QwfcytSQCRN4FKC0mxAyUDEc1afBbpTE4TtRuru5lZVAb9K350znJ21FudgdDyYHxLHfEWL8_a6gB1o4nsIh-DmcbjxAyV0hPi9VCI64vvG3EJnEuNiVvRHs3v3JZ3KeOifBt6bZqo4wh4ENwzRGFTg7Vc2GH62VsCyEVbULt2U0/w300-h400/IMG_4597.jpeg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">2020 Domaine des Pierres-Sèches Saint-Joseph Blanc</span></td></tr></tbody></table><p>The same day, my neighbor surprised me with a 2012 red Saint-Joseph from Domaine de Blacieux. It was earthy, spicy, and quite vibrant for its age. As it turned out, both white and red Saint-Josephs made fine pairings for a turkey feast. It seems appropriate to give some love to this Northern Rhône Appellation d'Origine Contrôlée (AOC) that has been dwarfed by its more famous siblings - Côte Rotie, Hermitage, and Cornas. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH8BRL7JU9Y2doqeqxBP_VL76m_BrhzE3KkQB9CUQzUX1lbC5sHLg3E5Vi25iOoa6nBNpBHxMjunWNz0skakU6eHYYvtPzPUpYtJbVR_q2tEaoB2eRQN-LQSGzBZYqDwV6lPCJL_buWKHlWq1NeXVfyAvuHpWNrclXoVsw1MZtFaGLgioigUSfua0XmIo/s3834/IMG_4599.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3834" data-original-width="2876" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH8BRL7JU9Y2doqeqxBP_VL76m_BrhzE3KkQB9CUQzUX1lbC5sHLg3E5Vi25iOoa6nBNpBHxMjunWNz0skakU6eHYYvtPzPUpYtJbVR_q2tEaoB2eRQN-LQSGzBZYqDwV6lPCJL_buWKHlWq1NeXVfyAvuHpWNrclXoVsw1MZtFaGLgioigUSfua0XmIo/w300-h400/IMG_4599.jpeg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">2012 <span style="text-align: left;">Domaine de Blacieux Saint-Joseph Rouge</span></td></tr></tbody></table><p>So let's talk Saint-Joseph.</p><p><b>Then…</b></p><p><span style="background-color: #fefefe;">It is believed that vines were grown in the Saint-Joseph region during the Roman Empire, as early as 124 BC. By the Middle Ages, the wines were known as Vin de Mauves or Mauves wines. Vin de Mauves were enjoyed by royalties, such as Emperor Charlemagne and King Louis XII. French writer Victor Hugo even mentioned the wine in his masterpiece, <i>Les Misérables</i>.</span></p><p><span style="background-color: #fefefe;"><b>And Now</b></span></p><p><span style="background-color: #fefefe;">Fast forward to 1956, Saint-Joseph received its AOC designation. Today, it is now among over 30 appellations in the Rhône Valley. Located on the west side of the Rhône River, Saint-Joseph is the longest appellation in Northern Rhône, stretching 50 km from north to south. To its north is Condrieu, famous for its exquisite Viognier. To its south is Cornas, known for its powerful age-worthy Syrah.</span></p><span style="border: 0px; caret-color: rgb(55, 55, 55); color: #373737; font-family: inherit; font-size: 15px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-weight: bold; margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0GAMPUGymnMUc28fwt3RBbP4zF_tqOyZ0aK01MBVnFbqrJWIM3j9ZT8I334j3dmAJ0E-Ax8jMi94rWVnE9dUw9UyhsIod_yBiA2U8uINx8PWMR8m3CJVSgLW6WDXCHY1XFfNFqTvnzOPHRkiQj53yDma7sIVcbrPLS51R1ArCrUxsUkpwA9Kva7FxVC0/s1227/IMG_0344.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1227" data-original-width="1008" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0GAMPUGymnMUc28fwt3RBbP4zF_tqOyZ0aK01MBVnFbqrJWIM3j9ZT8I334j3dmAJ0E-Ax8jMi94rWVnE9dUw9UyhsIod_yBiA2U8uINx8PWMR8m3CJVSgLW6WDXCHY1XFfNFqTvnzOPHRkiQj53yDma7sIVcbrPLS51R1ArCrUxsUkpwA9Kva7FxVC0/w526-h640/IMG_0344.jpeg" width="526" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-weight: bold; margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUch3i7qRZDZ_hwBAEktuCRAHVpfPxSpLXTr9EmsLiEXSOkpaR62ArpZKbSr8gl0XHy5waIiyTyIOXlgNcHKsuP8evzexgMzVym1fGskvsJzlF6BRYvb_m4rIa9RgzoS79O27LkLUI0i0JMxkrQQKuZxOX5ipnz6x0gIDVSamUFyOPjC6_aGb_pUec1vw/s558/IMG_0345.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="558" data-original-width="337" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUch3i7qRZDZ_hwBAEktuCRAHVpfPxSpLXTr9EmsLiEXSOkpaR62ArpZKbSr8gl0XHy5waIiyTyIOXlgNcHKsuP8evzexgMzVym1fGskvsJzlF6BRYvb_m4rIa9RgzoS79O27LkLUI0i0JMxkrQQKuZxOX5ipnz6x0gIDVSamUFyOPjC6_aGb_pUec1vw/w121-h200/IMG_0345.jpeg" width="121" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://creativecommons.org/licenses/by-sa/4.0" style="font-weight: normal;" target="_blank">Northern Rhône Wine Map by DalGobboM at French Wikipedia via Wikimedia Commons</a></td></tr></tbody></table></span><span><div><span><b>Vines and Wines</b></span></div><div style="font-weight: 400;"><span style="font-weight: 400;"><br /></span></div><div style="font-weight: 400;"><span style="font-weight: 400;">Three grape varieties are grown in over 1,300 hectares of vineyards within Saint-Joseph. They are Syrah, Roussanne, and Marsanne. The vast majority of the wines produced (about 85%) are red. AOC regulations require that red Saint-Joseph be made with at least 90% Syrah and no more than 10% Roussanne and Marsanne. White Saint-Joseph can be made with any amount of Roussanne and/or Marsanne. </span></div><div style="font-weight: 400;"><span style="font-weight: 400;"><br /></span></div><div style="font-weight: 400; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ePq2k7Rs_A0iNtYszmu9fJI68i_zWJvJ3c9GvUpOWgfwc_rmAcNKnM8tsTw0R2z0Hugo-2jTjktA5LTo0dudsKzNwap1gEPO4RWLHwyy2V3LYAy5dy3mF6UMqx5CA0cUSR8OtWwlBGQQOUtjn_lcZxR3cNu7CvgrT94cb7V6N5ORTcA1CtPYD6SoGIU/s1280/IMG_0346.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="853" data-original-width="1280" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ePq2k7Rs_A0iNtYszmu9fJI68i_zWJvJ3c9GvUpOWgfwc_rmAcNKnM8tsTw0R2z0Hugo-2jTjktA5LTo0dudsKzNwap1gEPO4RWLHwyy2V3LYAy5dy3mF6UMqx5CA0cUSR8OtWwlBGQQOUtjn_lcZxR3cNu7CvgrT94cb7V6N5ORTcA1CtPYD6SoGIU/w400-h266/IMG_0346.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://creativecommons.org/licenses/by-sa/4.0" target="_blank">Rhône River by Txllxt TxllxT via Wikimedia Commons</a></td></tr></tbody></table></div><div style="font-weight: 400;"><span style="font-weight: 400;">The vines in Saint-Joseph are mostly grown on east-facing slopes, and the grapes are ripened by the morning sun. The terroirs range from rock formations to limestone and alluvial soils along</span> the Rhône River. The resulting wines tend to be lively with varied expressions depending on the soil from which the grapes grew<span>.</span> Red Saint-Joseph tends to be meaty and spicy with more vibrancy than its more famous Rhône counterparts. White Saint-Joseph is rich and floral with lively acidity to balance it out. </div></span><div><span><br /></span></div><div><span>Here are my tasting notes from the two Saint-Josephs:</span></div><div><span><br /></span></div><div><span style="color: #990000;"><b>2020 Domaine des Pierres-Sèches Saint-Joseph Blanc</b></span></div><div><span>A lovely deep gold and almost amber hue, the wine was aromatic with honeysuckle and jasmine. The palate was rich, silky, and pleasing with honey and a tinge of herb, all balanced with a nice acidity. The finish was long and lingering. It was the first Roussanne that turned my head.</span></div><div><span><br /></span></div><div><span style="color: #990000;"><b><span style="text-align: center;">2012 </span>Domaine de Blacieux Saint-Joseph Rouge</b></span></div><div><span>Deep brick red, the nose on the wine was earthy, funky, leathery, and reminiscent of an old Cornas that I once had. On the palate, it was tart cherry and spice. Its body was medium to light with high acidity and refined tannins. For a 2012 vintage, it was surprisingly vibrant. The finish was brief but pleasant.</span></div><div><span><br /></span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuQNsDsHOG9c7IXNGzinTtU3twZizqy7zEvfPMfT1HTASzfy5AqZuZEZKVdPPxzV0JZ82cn2MbKhlTIGTgPbVTPVKUQha9ymIxaILVsbYpjP9VLt19W9b7f1vY3lXVFLddE79LhMU2vfxsixMGrB1CsieHP37QzSluJG0IVnuB3Qh7vpd8K9WAyhfdY-w/s5616/pro-church-media-ZBlGrPvGiHg-unsplash.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3744" data-original-width="5616" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuQNsDsHOG9c7IXNGzinTtU3twZizqy7zEvfPMfT1HTASzfy5AqZuZEZKVdPPxzV0JZ82cn2MbKhlTIGTgPbVTPVKUQha9ymIxaILVsbYpjP9VLt19W9b7f1vY3lXVFLddE79LhMU2vfxsixMGrB1CsieHP37QzSluJG0IVnuB3Qh7vpd8K9WAyhfdY-w/w400-h266/pro-church-media-ZBlGrPvGiHg-unsplash.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;">Thanksgiving by </span><a href="https://unsplash.com/@prochurchmedia?utm_content=creditCopyText&utm_medium=referral&utm_source=unsplash" style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;">Pro Church Media</a><span style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;"> on </span><a href="https://unsplash.com/photos/white-ceramic-bowl-with-rice-and-green-vegetable-ZBlGrPvGiHg?utm_content=creditCopyText&utm_medium=referral&utm_source=unsplash" style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;">Unsplash</a><span style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;"></span></td></tr></tbody></table></div><div><div><b>My Verdict:</b> There were a few firsts for me this Thanksgiving - my first Saint-Josephs, both white and red; and the first Roussanne that I loved. I was also pleasantly surprised by how well both wines paired with our Thanksgiving meal. Both have a nice acidity to cut the richness of the gravy galore as well as the herb and spice undertones to complement with the turkey and stuffing. It was a nice change of pace from the usual Pinot Noir, Gamay, and Riesling rotation. Try it some time and let me know what you think.</div></div>Adriennehttp://www.blogger.com/profile/08578328278151086962noreply@blogger.com0tag:blogger.com,1999:blog-806352904066271617.post-26734651677308351242023-10-30T22:01:00.006-07:002023-11-01T22:42:59.682-07:00Talk Fermentation Like a Wine Pro<p>A few weekends ago, my girlfriends and I went wine tasting in a touristy town outside of Seattle. As I was going over the tech sheet, the description of a wine piqued my interest. According to the write-up, this wine was fermented with two different yeast strains. Curious, I asked the tasting room manager for more information.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-DDa0Ha246azK-EY5by4EcCmxwhthypvZcT-FFLkhhgndHA8iihyuvrjca2UHoLboTok7don_Kxlq0ei2rsmInrc-ym8dIk5a4o7qOgVx8naSHaAvbj7tNjR2G8idgZIvdb9jaEtswgjw8BXzkPOOpXShrRAkZWAG4V7F16gd4SseyE5V9PCWSZ0UHac/s3699/A8A0265F-0872-4D83-8B82-73FBCEC69C0F.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1849" data-original-width="3699" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-DDa0Ha246azK-EY5by4EcCmxwhthypvZcT-FFLkhhgndHA8iihyuvrjca2UHoLboTok7don_Kxlq0ei2rsmInrc-ym8dIk5a4o7qOgVx8naSHaAvbj7tNjR2G8idgZIvdb9jaEtswgjw8BXzkPOOpXShrRAkZWAG4V7F16gd4SseyE5V9PCWSZ0UHac/w400-h200/A8A0265F-0872-4D83-8B82-73FBCEC69C0F.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Wine tasting</td></tr></tbody></table><p>“Well, I am not a winemaker,” he prefaced and then proceeded to describe what essentially was a case of stuck fermentation.</p><p>If you get the sense that the term “stuck fermentation” sounds more dire than what is presented in the tech sheet, you are right! For this month’s post, we will go over some wine fermentation terms so that you can talk like a wine pro in a tasting room.</p><p><b><span style="color: #990000;">Alcoholic Fermentation</span></b></p><p>All wines go through alcoholic fermentation. This is often referred to as <i><b>primary fermentation</b></i>. Wine grapes are typically harvested at a sugar level of 20-25 Brix. During alcoholic fermentation, yeast converts the sugar into alcohol and carbon dioxide. To make a dry (as opposed to a sweet) wine, the fermentation will typically go for 2-3 weeks till the sugar level drops to 0 Brix. At which point, the yeast will run out of sugar to consume and become dormant. With a starting Brix of 20-25, the resulting wine will be at 11.5-15% of alcohol by volume (ABV).</p><div><b><span style="color: #990000;">Spontaneous vs. Inoculated Fermentation</span></b></div><div><br /></div><div><i><b>Spontaneous fermentation</b></i> is how wine and other fermented goodness were discovered. It refers to the fermentation caused by ambient or natural yeasts. However, not all yeast strains are capable of fermenting to dryness. Nor do they always produce the flavors you want in a wine. Except for very established wine regions where the natural yeast strains have proven success in fermenting and making good wine, one would be relying on chance to make wine using spontaneous fermentation.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNzKFd5IBB1zkYoUtiwDMkWGuO0uy5TmZ7lwWQJRifkDDFNwTObAVXNVoYc6ONaIVEBxJrSFPzVr80HheZ89dAClTufMo9iY-jtIzgEoLLcIul6LfMjmyVnSW1UBEPMBgtjOZbvdodelMSd6x3qbI2yeve1Qbt0b5aE_y-tkDlvavNdRsAaXFNaLeLvJc/s4032/IMG_0337.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNzKFd5IBB1zkYoUtiwDMkWGuO0uy5TmZ7lwWQJRifkDDFNwTObAVXNVoYc6ONaIVEBxJrSFPzVr80HheZ89dAClTufMo9iY-jtIzgEoLLcIul6LfMjmyVnSW1UBEPMBgtjOZbvdodelMSd6x3qbI2yeve1Qbt0b5aE_y-tkDlvavNdRsAaXFNaLeLvJc/w300-h400/IMG_0337.jpeg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pitching yeast in inoculated fermentation</td></tr></tbody></table><div>With modern winemaking, yeast strains have been commercially cultivated to reliably ferment and to produce certain characteristics in wine. In <i><b>inoculated fermentation</b></i>, wineries will first treat the must (fancy term for crushed grapes or juice to be fermented) with sulfite to prevent spoilage from wild yeasts and bacteria. After a couple of days, the selected yeast strain will then be pitched into the must to start the fermentation process. </div><p><b><span style="color: #990000;">Stuck Fermentation</span></b></p><p>Sometimes alcoholic fermentation gets sluggish over time. A fermentation is considered stuck when Brix is stagnant for over 48 hours. Stuck fermentation is a symptom of stressed yeast and is a winemaker’s nightmare. Some of the stressors include:</p><p></p><ul style="text-align: left;"><li><b>Inadequate yeast nutrition</b> - Beside sugar, yeast needs nutrients to properly propagate and complete the fermentation process. There are established nutrition protocols for different yeast strains to ensure successful fermentation.</li><li><b>Hostile must temperature</b> - If the must is too cool, the yeast will become dormant, and fermentation will halt. On the converse, an excessively hot must may kill the yeast. Keeping the must at 75-85 degrees Fahrenheit is a safe guardrail.</li><li><b>High alcohol must</b> - This is often the result of fermenting grapes with a high starting Brix. The must then reaches an alcohol level that is toxic to the yeast before all the sugars are fermented. Hence, the Brix level stays stagnant and does not fall to 0.</li></ul><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8gbDdghVnuwsNH1dRZ6-rkm0SvgGq20IaV5eug-jJKB0f2DRi00F6ZQrZj0Dh_2SyH7AoCArBLj3UGM2UbmjZiv3hPSio5WuI7qNhxqSrPjPzk29_8YCQKJLSuD0udGP1ac9RbWG9CkOlS-nJokMJjX-4EaqYPUVUMCJ5tm0Fn4LpKyXy-f0cubs5DCo/s4032/IMG_2165.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8gbDdghVnuwsNH1dRZ6-rkm0SvgGq20IaV5eug-jJKB0f2DRi00F6ZQrZj0Dh_2SyH7AoCArBLj3UGM2UbmjZiv3hPSio5WuI7qNhxqSrPjPzk29_8YCQKJLSuD0udGP1ac9RbWG9CkOlS-nJokMJjX-4EaqYPUVUMCJ5tm0Fn4LpKyXy-f0cubs5DCo/w300-h400/IMG_2165.jpeg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Measuring Brix using a hydrometer</td></tr></tbody></table><div>The fix for stuck fermentation is to restart it. This can be tricky and often requires a different yeast strain that can tolerate the specific must environment presented by the stuck fermentation. The resulting wine is often of a lower quality or exhibits less desirable characteristics than intended.</div><p></p><p><b><span style="color: #990000;">Primary vs. Second vs. Secondary Fermentation</span></b></p><p>This is a surprisingly confusing topic, and I have seen the terms used differently. But this is how I understand the difference:</p><p></p><ul><li><b>Primary fermentation</b> refers to fermentation prior to racking. Racking is the process of transferring wine from one vessel to another to remove sediments and dead yeasts. Some winemakers rack in the middle of alcoholic fermentation while others do it after.</li></ul><ul><li><b>Second fermentation</b> refers to a new alcoholic fermentation due to the presence of sugar. This may be accidental if there is sugar left from a prior fermentation. Or it may be intentional where more yeast and sugar are added to a still wine to trigger a second fermentation and subsequent carbonation. That is how a sparkling wine is made.</li></ul><ul><li><b>Secondary fermentation</b> refers to fermentation after racking. If racking occurs in the middle of alcoholic fermentation, then secondary fermentation is the continuation of that. If racking occurs after alcoholic fermentation is complete, then secondary fermentation may refer to malolactic fermentation if used.</li></ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbOBAqY3M3WC9EvdCcepm_3sOQ74FTON9k20cR5hdxNio3_QFPK8phEKDnsTzTToxv9XbPiwsQ-li8J2X373YJnI1lyMMb_INU00xhNFfCFUMMAuZBju3ZibTCS0796sOSUi13Q7sBuaMl0jpwnR7AinbU936Oilfz-KmFbvbKMyjKP3nKbJj9yBdPiZA/s4032/IMG_1520.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbOBAqY3M3WC9EvdCcepm_3sOQ74FTON9k20cR5hdxNio3_QFPK8phEKDnsTzTToxv9XbPiwsQ-li8J2X373YJnI1lyMMb_INU00xhNFfCFUMMAuZBju3ZibTCS0796sOSUi13Q7sBuaMl0jpwnR7AinbU936Oilfz-KmFbvbKMyjKP3nKbJj9yBdPiZA/w400-h300/IMG_1520.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Racking from barrel to carboy</td></tr></tbody></table><div><b><span style="color: #990000;">Malolactic Fermentation</span></b></div><p>Often known as malo or MLF, malolactic fermentation is the process of converting tart malic acid (think green apple) in wine to creamy lactic acid (think milk) using a bacteria called <i>Oenococcus oeni</i>. MLF is common in making red wine to create a velvety round texture. It is rarely used in making white wine except to create a buttery Chardonnay. MLF is sometimes known as secondary fermentation.</p><p>That concludes the primer on fermentation terms. Go forth into that tasting room and talk fermentation like a pro. Or at least spot a marketing spin. Now you know.</p>Adriennehttp://www.blogger.com/profile/08578328278151086962noreply@blogger.com1tag:blogger.com,1999:blog-806352904066271617.post-5324385829253550422023-09-30T22:34:00.005-07:002023-10-01T15:30:09.148-07:00When the Crush Gets Real<p>I remember my first crush day seven years ago. It was a gorgeous sunny fall day as we prepped the equipment at the crush site. Once the truckful of grapes arrived, we got busy distributing the loot into crates of 50 lbs, making sure that everyone got what they ordered. We then moved like clockwork, running the grapes through the crusher-destemmer. It was backbreaking but satisfying work.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3c7FzecV0LgrqcEs1aXPZLn274NCC8ojrmYNRvF6FRk344Z75F8jX8KmtAv4UQ7_cSYUZUFL5SNYsPLvB_TOU8BQLtDsNdZfy5i024XKhG_zUywDTTNrCK6TSCLndbK6ab6fJbUTx76FlL386FtDiuk5hX2agZRbw-VvhlDKnEf1tXexgpQ2xRpiut3U/s2048/IMG_4540.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3c7FzecV0LgrqcEs1aXPZLn274NCC8ojrmYNRvF6FRk344Z75F8jX8KmtAv4UQ7_cSYUZUFL5SNYsPLvB_TOU8BQLtDsNdZfy5i024XKhG_zUywDTTNrCK6TSCLndbK6ab6fJbUTx76FlL386FtDiuk5hX2agZRbw-VvhlDKnEf1tXexgpQ2xRpiut3U/w300-h400/IMG_4540.JPG" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Crush Day 2016 - grapes heading home</td></tr></tbody></table><p>Looking back, I wish every crush was like that. Call it the beginner’s luck, but I have since learned that crush days often don’t go that smoothly. Without the resources of a commercial winery, a typical crush event for hobby winemakers can be challenging and chaotic. Let me quash any romantic notion and share some of my experience.</p><p><b>It’s Not Always Sunny in Snoqualmie</b></p><p>The crush site for my winemaking club is conveniently located in Snoqualmie, close to the gateway between eastern and western Washington and also between the vineyards and the winemakers. We process our grapes in the open area outside the storage unit that contains the club’s winemaking equipment. There is no roof or canopy to protect us, the grapes, or the equipment from the elements. Unlike the weather on my first crush day, the more typical Pacific Northwest fall weather ranges from light drizzle to straight downpour and even hail.</p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDHj5lj4TSJ2jyoa2RrFfrT3066H8fI6IRQ3dQ96F_tBqA-ha1xH6s4NzlXCYAZsLkyRdEDvfS_0NuwpqzRmtlZhWHI8pE12_Qd-L05UZBEEFjNd0p3b14lFedZ7PF83-300T0UfPXrNaA1QaakptpAE7gG7PlWOYUWF71Fop6-BSobbVqJSrYKQ7_qp4/s4032/IMG_4407.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDHj5lj4TSJ2jyoa2RrFfrT3066H8fI6IRQ3dQ96F_tBqA-ha1xH6s4NzlXCYAZsLkyRdEDvfS_0NuwpqzRmtlZhWHI8pE12_Qd-L05UZBEEFjNd0p3b14lFedZ7PF83-300T0UfPXrNaA1QaakptpAE7gG7PlWOYUWF71Fop6-BSobbVqJSrYKQ7_qp4/w400-h300/IMG_4407.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Crush Day 2023 - processing grapes in the rain</td></tr></tbody></table><p>The club rules are based on the principle that we are in this together. It means all the winemakers involved will work together to prep the equipment, weigh and distribute the grapes, process the berries, and finally clean up the sticky grape-y mess. Regardless of whether you ordered 100 lbs or 1,000 lbs of grapes, you’d stay for the four to five hours needed to crush the grapes. Now, imagine doing this in the cold and wet fall weather.</p><p><b>Not American Pickers</b></p><p>Grapes, like many agricultural products, are best picked early in the morning. Harvest is a busy period as vineyards coordinate pick dates while keeping in balance the optimal grape ripeness, the forecasted weather, and the available vineyard crew. It is a wonder how the stars were ever aligned to pull that off, but they did for the most part. Still it is easy to tip the balance and in the area that we often take for granted - migrant vineyard workers.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAZNspgvleLtZPeSLxU43Gu0NMDzR-TDN2BZmzmI9piRSaUig6uKxrA6lk5eULyZkIe0krUgJxZ7Xl4tdwgCfJuwSB2sepuV-eF-21W1_hauWThBaoXXIFhC6OPipFhyc3pt8CkHx2wVNgTeVtVicPKBmiS2cXKe03cNLQdbYKLCDaD4IVi0gZtVpRlv8/s4242/vindemia-winery-uy7a5hilvnY-unsplash.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2828" data-original-width="4242" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAZNspgvleLtZPeSLxU43Gu0NMDzR-TDN2BZmzmI9piRSaUig6uKxrA6lk5eULyZkIe0krUgJxZ7Xl4tdwgCfJuwSB2sepuV-eF-21W1_hauWThBaoXXIFhC6OPipFhyc3pt8CkHx2wVNgTeVtVicPKBmiS2cXKe03cNLQdbYKLCDaD4IVi0gZtVpRlv8/w400-h266/vindemia-winery-uy7a5hilvnY-unsplash.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Harvest<span style="-webkit-text-size-adjust: auto; text-align: start;"> by </span><a href="https://unsplash.com/@vindemia?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Vindemia Winery</a><span style="-webkit-text-size-adjust: auto; text-align: start;"> on </span><a href="https://unsplash.com/photos/uy7a5hilvnY?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Unsplash</a></td></tr></tbody></table><p>In the past several years, vineyards have been grappling with labor shortage, initially due to immigration crackdown and more recently the pandemic. As a result, grapes were sometimes picked past the prime hours, impacting the grape quality. For the club, this also means hours of delay on the same-day crush, extending grape processing into nightfall. This leads to the next set of challenges.</p><p><b>Noise, Lights, Action!</b></p><p>Using the outside of a storage unit to crush grapes is ideal for numerous reasons. You can retrieve and set up the necessary equipment quickly. When the crush and cleanup are done, the equipment are returned to storage, just feet away. All is well till you have to crush in the dark. The storage unit has no power outlet. The only source of light comes from a low voltage bulb that is operated by an analog timer, similar to the one you use to run your bathroom fan. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUGpAjJzIGHXSw3a3B8UOe8rm6qsLBjYjYzIFR5Q1_LDBjb5fBo3UytvFvFZrX4IbIq74KBIsrU83oa_X0cIqdV__tde4800e9odlKSsufBf1pUlfMQ1dYdi-c8ljvx4O5hZMKMbvZWO2SqVqN-22lr8FvYFU0Vv1U_MDj4Gs9l4C5rq0V84lbfbwI8GI/s1549/crush.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1549" data-original-width="1076" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUGpAjJzIGHXSw3a3B8UOe8rm6qsLBjYjYzIFR5Q1_LDBjb5fBo3UytvFvFZrX4IbIq74KBIsrU83oa_X0cIqdV__tde4800e9odlKSsufBf1pUlfMQ1dYdi-c8ljvx4O5hZMKMbvZWO2SqVqN-22lr8FvYFU0Vv1U_MDj4Gs9l4C5rq0V84lbfbwI8GI/w278-h400/crush.jpg" width="278" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Crush Day 2017 - crushing in the dark</td></tr></tbody></table><p>Where one generator is used to fuel the crusher-destemmer in the day, a second is needed to power the heavy-duty flood lights at night. Even then, head lamps are donned to illuminate areas that are missed by the lights. More generators also means more noise to compete with while coordinating crush activities. 2017 crush day was by far the most challenging for that reason. We finally completed the crush close to midnight, exhausted but relieved.</p><p><b>Crushing, but Not Crushed</b></p><p>The anticipation of crush day is a mix of excitement and anxiety for me. Oftentimes it is not till a few days prior that the harvest and crush date is confirmed. And you pray - for good (enough) weather, for manageable amount of grapes to process, and for no delay. </p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwaEEoy12cy5XFLYg567RmkGupnfnyTQtYu-kR5xmVWTYoBPu6zYgWH9UMTZJDr0PXX-nCQcSteWJkwdxy6Sw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><p>Crush day is not exactly the image of Lucille Ball stomping grapes in a wooden vat or grape fighting with the Italian winemaker. You do what must be done till all the grapes are processed - crushing, but not crushed. Once the grapes are home with me, that is when the real fun begins - pitching the yeast, punching down the cap, and guiding the fermentation process. I love all of that! </p><p>Soon it will be time to press the grapes. While not quite the mess that crush day is, it is a feat in itself and a topic of another post. In the meantime, I shall enjoy the buzzing of the yeast transforming grape juice into wine.</p>Adriennehttp://www.blogger.com/profile/08578328278151086962noreply@blogger.com0tag:blogger.com,1999:blog-806352904066271617.post-75087895305839834312023-08-31T21:18:00.002-07:002023-12-10T12:14:09.220-08:00A Tale of Two Wine Programs<p>I noticed an emerging wine trend in some of the snazzy new restaurants. I am talking about the kind of restaurants that will more likely snag a James Beard than a Wine Spectator Award. You will probably not find Bordeaux First Growths, big Champagne houses, or Napa’s Screaming Eagle on their wine lists. But that <i>is</i> the point. Their wine offerings are meant to pair with their food and not with Robert Parker’s scores. Let’s explore further.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLZ_C8OOIb3eub735WuIxF_tidhvmLz25xujxrkFVe9KZusuZUkvLZ7v_wzgz310BqGjv0JUUeX1DjtDXNZVVEXggP2qx01vqxpijalBJmT87iRtATtXLYTbp8bVUIT1E9j0U5wajWu19kUugvToZ3XuSXIsm2lCWF6wAXdpCcCFljy6PCuT8JMBVYTeQ/s4096/lee-myungseong-y1XXWct5rBo-unsplash.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2726" data-original-width="4096" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLZ_C8OOIb3eub735WuIxF_tidhvmLz25xujxrkFVe9KZusuZUkvLZ7v_wzgz310BqGjv0JUUeX1DjtDXNZVVEXggP2qx01vqxpijalBJmT87iRtATtXLYTbp8bVUIT1E9j0U5wajWu19kUugvToZ3XuSXIsm2lCWF6wAXdpCcCFljy6PCuT8JMBVYTeQ/w400-h266/lee-myungseong-y1XXWct5rBo-unsplash.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Food and wine<span style="-webkit-text-size-adjust: auto; text-align: start;"> by </span><a href="https://unsplash.com/@yvonnemorgun?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Lee Myungseong</a><span style="-webkit-text-size-adjust: auto; text-align: start;"> on </span><a href="https://unsplash.com/photos/y1XXWct5rBo?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Unsplash</a></td></tr></tbody></table><p><b>Two Restaurants, Two Wine Programs</b></p><p>If you live in Seattle, you have heard of <a href="https://canlis.com/" target="_blank">Canlis</a>. Perched on the edge of Queen Anne Hill with a spectacular view of Lake Union, Canlis has been awarded multiple James Beard and Wine Spectator Awards. In fact, it has won Wine Spectator’s highest level Grand Awards consecutively for over 20 years.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVM9uQcin-3WD2sRtmHI8uGu83asAUORnVJIIbfGYHOQV2DBcg8G6B6-RaeUVMLx9HdzsA0Pqfcu-_5hpP3YYWumJdKg9daK3J-i1LFY3TKtf0vAUJsYxTs35IqbTRafTNM7rvt24llO8Tg45tjz7IZQV5J644VeXGqQVX2Xveyagd86TYd2VyZ6o3TpM/s2712/IMG_0305.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2000" data-original-width="2712" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVM9uQcin-3WD2sRtmHI8uGu83asAUORnVJIIbfGYHOQV2DBcg8G6B6-RaeUVMLx9HdzsA0Pqfcu-_5hpP3YYWumJdKg9daK3J-i1LFY3TKtf0vAUJsYxTs35IqbTRafTNM7rvt24llO8Tg45tjz7IZQV5J644VeXGqQVX2Xveyagd86TYd2VyZ6o3TpM/w400-h295/IMG_0305.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Iconic Seattle restaurant, Canlis from Canlis.com</td></tr></tbody></table><p>Canlis’s line of wine directors hailed from the International Sommelier Guild and/or the Court of Master Sommeliers. Two years ago, the restaurant welcomed its first woman wine director. Linda Milagros Violago carries comparable credentials as her predecessors. The <a href="https://canlis.com/uploads/winelist.pdf" target="_blank">wine list</a> is a book of over 100 pages with 2,600 wine selections, ranging from sparkling to still wines of red, white, and pink.</p><p>In 2019, Brady Ishiwata Williams at Canlis cinched the James Beard Award for the Best Chef in the Northwest. Two years later, Williams left Canlis to start his own restaurant, <a href="https://tomoseattle.com/" target="_blank">Tomo</a>. Located next to an adult video store in a lower- to middle-income, admittedly grungy White Center, Tomo serves well-executed innovative upscale fare, which is a juxtaposition to its neighborhood.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjBHs5Q6zvAU5-otlgq5fqA3JxhCQzYsHS_8sYvdqdMJTkL20KJ_zCqMWiaoIa_s-LH3FyHSQ6E-evwySj9igEjKzQ5gajErhcV9Dwufm4KPfAP8qQZ2an5tK7mPUE6H5fpM4OSFMet16YVJTr7bOz_b-zA4LLXu7lbk-GeCY5bDyfSsGysZ_kHGKmjk/s941/IMG_0309.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="506" data-original-width="941" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjBHs5Q6zvAU5-otlgq5fqA3JxhCQzYsHS_8sYvdqdMJTkL20KJ_zCqMWiaoIa_s-LH3FyHSQ6E-evwySj9igEjKzQ5gajErhcV9Dwufm4KPfAP8qQZ2an5tK7mPUE6H5fpM4OSFMet16YVJTr7bOz_b-zA4LLXu7lbk-GeCY5bDyfSsGysZ_kHGKmjk/w400-h215/IMG_0309.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tomo next to Taboo Video by Google Maps</td></tr></tbody></table><p>At almost 20 pages, Tomo’s <a href="https://www.sirved.com/restaurant/seattle-washington-usa/tomo/929479/menus/4234901" target="_blank">wine list</a> is a fraction of Canlis’s. Nonetheless, it boasts of over 900 wines, curated from small production wineries to complement their dishes. Tomo’s current wine director, Rebar Niemi, came from a background of technology and education. Rebar may not share the credentials of his Canlis counterparts. However, in my few interactions with him, Rebar is very much a wine geek with a pulse on the palate of the Millennials and Zoomers. It is hardly surprising that Tomo was a semi-finalist for the James Beard’s Outstanding Wine Program in 2022.</p><p>Let’s delve into their wine lists.</p><p><b>The Sparkling</b></p><p>Both Canlis and Tomo have separate lists for Champagnes and other sparklers. Canlis showcases about 100 Champagnes, neatly catalogued by growers versus négociants, subregions, and vintages or non-vintages. In addition, there are 35 other bubblies from six countries with a good mix of French crémants, Spanish cavas, and mostly sparklers made in the Champagne style or traditional method. There are also a handful of Italian Moscato d’Astis and European Pet-Nats.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUNZrBXgAxELpdMjClRIFx627qzvi9E541P37UVqJ358FTHVOznBgGvvaNZDVyJ_HgFqjFN7JgGbTYlVgBRN2zb_VLiLN3ZzxZT62W_yuoig1NoraZoe5gMxWr1tgggnPGbYxwXDTwFE5x1akEYXASGm-KZZPzGauFv7xesg4fJNgkC2nXJJa8M4KpebY/s2048/DP2019.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUNZrBXgAxELpdMjClRIFx627qzvi9E541P37UVqJ358FTHVOznBgGvvaNZDVyJ_HgFqjFN7JgGbTYlVgBRN2zb_VLiLN3ZzxZT62W_yuoig1NoraZoe5gMxWr1tgggnPGbYxwXDTwFE5x1akEYXASGm-KZZPzGauFv7xesg4fJNgkC2nXJJa8M4KpebY/w400-h300/DP2019.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Dom Pérignon in Canlis but not in Tomo</td></tr></tbody></table><p>Tomo’s Champagne list is not too shabby with about 30 selections, favoring grower Champagnes. You will not find the big négociants such as Billecart-Salmon, Dom Pérignon, and such. More interesting though is the list of 50 non-Champagne sparklers. There is one crémant and a Pet-Nat, intermixed with sparkling ciders and other non-classified sparkling wines.</p><p><b>The Still</b></p><p>Canlis’s impressive list of 2,000 reds and whites come from almost 20 countries. They are methodically organized by country, sub-region, winery, grape variety, and vintage. Canlis also has about 25 rosés. Each producer is respectable, and each wine is of a high quality. With a multi-year award-winning cellar, Canlis caters to a knowledgeable wine clientele who expect to find almost any special bottle to mark an occasion.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMVlPGf9-m5edAvkWFJFefUWE7yNO9LpdCxLShmgTg84rzAmVtluNzs_Rt5nUdRzOLq4dtfzUkT9X3xC2LVQ1wY90XH1Clab59lDSr8VQZ0NIYPx_5ujWvxl3YterIe9NLfm1KnWV4x46pRJRVx0RSDWuO0HzjRKzMrExX9h1EGtanrOF31RBC-qWRem4/s3481/IMG_3938.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3481" data-original-width="2671" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMVlPGf9-m5edAvkWFJFefUWE7yNO9LpdCxLShmgTg84rzAmVtluNzs_Rt5nUdRzOLq4dtfzUkT9X3xC2LVQ1wY90XH1Clab59lDSr8VQZ0NIYPx_5ujWvxl3YterIe9NLfm1KnWV4x46pRJRVx0RSDWuO0HzjRKzMrExX9h1EGtanrOF31RBC-qWRem4/w308-h400/IMG_3938.jpeg" width="308" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tomo’s Seasonal Wine Selections, May 2023</td></tr></tbody></table><p>Tomo holds its own with 400 selections from about 15 countries. You will be hard pressed to find a bottle of Bordeaux (compared to nearly 100 offered at Canlis). What you will find in Tomo, but not at Canlis, are the occasional Japanese wines as well as close to 80 orange wines. Listed under “Skin Contact” with 50 pink wines, that is the most orange wines I have seen in any restaurant wine list. Unlike Canlis, Tomo is catering to a younger and more adventurous wine clientele, who are willing to go off the beaten Robert Parker path to try something different.</p><p><b>About Skin Contact</b></p><p>While I love the incredible list of orange wines at Tomo, I am perplexed by the use of Skin Contact as a category. For those new to orange wine, it is made using white wine grapes with extended skin contact. White wine is typically made by separating the juice from the skin prior to fermentation. When making orange wine, these white wine grapes are fermented in the skin which leads to the orange hue in the wine; hence the term “skin contact.”</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy01Q9RKNKTpQksvVDG0iGZY7bhUKYZG59grRh9qOD15O4K84Hi48HekHCjvnz-9EksWJ71f1_p9K1zqnwuatzKYnyM6pOBwqHqLn4g2L7erqdrMpBDFD4O9y6os1YEwtbflPtN3sZeqVH4dIsXw71bKZp4l_fVUzbYy0NcZy6MA3pl8FCbqWhK-zsn8o/s3630/IMG_3193.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3630" data-original-width="2631" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy01Q9RKNKTpQksvVDG0iGZY7bhUKYZG59grRh9qOD15O4K84Hi48HekHCjvnz-9EksWJ71f1_p9K1zqnwuatzKYnyM6pOBwqHqLn4g2L7erqdrMpBDFD4O9y6os1YEwtbflPtN3sZeqVH4dIsXw71bKZp4l_fVUzbYy0NcZy6MA3pl8FCbqWhK-zsn8o/w290-h400/IMG_3193.jpeg" width="290" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Orange wine at Tomo</td></tr></tbody></table><p>Skin contact is, however, not an accurate descriptor for pink wine. Pink wine is technically the opposite of orange wine. Rosé, in essence, is made the same way as a white wine except that it uses red grapes. There are different ways to make rosé; separating the juice from the skin immediately after harvest or siphoning a portion of the juice from the red grape must into a different vat for fermentation. Regardless of the method, the goal is to minimize skin contact, not prolong it. Otherwise you will be making a red wine. </p><p><b>My Verdict:</b> I am excited about the new wine trend I see in hip innovative restaurants, like Tomo. It introduces a myriad of wines that are not constrained by traditional winemaking methods or Old World classification systems. This may just be up the Millennials’ and Zoomers’ alley. That said, I also don’t want to lose the tried and true wine styles - the Bordeaux, the Barolos, and similar styles in the New World. So let’s encourage innovation but continue to celebrate tradition - in wine.</p>Adriennehttp://www.blogger.com/profile/08578328278151086962noreply@blogger.com0tag:blogger.com,1999:blog-806352904066271617.post-4816107675832410812023-07-31T22:05:00.001-07:002023-07-31T22:05:14.875-07:00Fourteen Wine Hacks or a Wack? Part Two<p>This is Part Two of my review of the <a href="https://www.cnn.com/wbd/14-practical-wine-hacks-that-are-here-to-save-the-day/index.html?utm_term=link&utm_content=2023-06-12T16%3A00%3A42&utm_source=fbCNN&utm_medium=social&fbclid=IwAR2W7aCKPAGsO_cG_wS6RfLKZE2HDRkMhAKeM2yRSxuwtOYEgBRaslFx44o" target="_blank">14 Practical Wine Hacks that Are Here to Save the Day</a>, published by CNN. As mentioned in my last post, I only counted thirteen hacks in the article so I will cover the remaining six. Unlike last month, I am happy to report that many of these are truly hacks or at least semi-hacks, focused on what to do with leftover wine. There is one that feels like a Martha Stewart wannabe moment gone complicated. Check them out!</p><p><b>8. Whip Up a Slushy</b></p><p><b><i><span style="color: #38761d;">SEMI-HACK.</span></i></b> This is technically a frosé hack. Frosé is a wine cocktail that originated from <a href="https://www.barprimi.com/" target="_blank">Bar Primi</a> in New York City. Since its inception less than a decade ago, frosé has grown in popularity. Today, you can find frosé in many restaurants and even ballparks during summertime. The original recipe calls for freezing rosé, some vermouth, and muddled strawberries. Because of the alcohol content in rosé, it may take up to six hours to freeze. Several shortcuts have since emerged, which skip the step of freezing rosé. Instead, you freeze the berries and blend them with the rosé.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAhhdY05oVAVTGH2SdR-sic_LuL_PJhYhM5vrxgX4Muh-aag9Tc0qp1ATF774sO4U_3mf0JS4d0HSGFwvz3hNkznB4x6FiwLYEWJ2PpUhmWBYE0sIfuZWIUZhvro3-GZ-AAWFLGyCt1Alrh4FOY2fa_gf2iNUsda5wLwMG1a5pKFF2tovx2yOFfndL1YM/s5317/john-rodriguez-bO4Q7h8YqII-unsplash.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3545" data-original-width="5317" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAhhdY05oVAVTGH2SdR-sic_LuL_PJhYhM5vrxgX4Muh-aag9Tc0qp1ATF774sO4U_3mf0JS4d0HSGFwvz3hNkznB4x6FiwLYEWJ2PpUhmWBYE0sIfuZWIUZhvro3-GZ-AAWFLGyCt1Alrh4FOY2fa_gf2iNUsda5wLwMG1a5pKFF2tovx2yOFfndL1YM/w400-h266/john-rodriguez-bO4Q7h8YqII-unsplash.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;">Frosé by </span><a href="https://unsplash.com/@johnmrodriguez?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;">John Rodriguez</a><span style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;"> on </span><a href="https://unsplash.com/photos/bO4Q7h8YqII?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;">Unsplash</a><span style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;"></span></td></tr></tbody></table><div><p><b>9. Make a Wine Cocktail</b></p><p><b><i><span style="color: #38761d;">HACK.</span></i></b> Not a particularly new idea, but yes, you can make sangria from leftover wine. Sangria is a wine cocktail that came from Spain and Portugal. The standard sangria recipe calls for wine with chopped or sliced fruit, some sweetener, and a liquor. The author’s shortcut recipe skips the liquor and uses a splash of soda water.</p><p></p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-size-adjust: auto;"><b>10. Make 2-Ingredient Red Wine Vinegar</b></p><p><b><i><span style="color: #38761d;">SEMI-HACK. </span></i></b>I once tried making my own vinegar from a batch of homemade wine that had gone acetic. As it turned out, it is harder to make good vinegar than good wine. My vinegar got moldy. Maybe it is because I haven’t mastered the science behind vinegar making the way I have with winemaking. So yes, theoretically, you can make vinegar out of oxidized wine. But it is harder than you think!</p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td class="tr-caption" style="text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigmCV2XtdgKhMrdi0K6JzLoxQo6tePgb3u4AZMNQJbSiRkLIWOZ3k-cAxsn44a_o0RchR2N2SVxrwDcbf_dKB0cbdgIgr_C0_9HtyH2opI4URULdciVOtxFw9sHXEMDc0C32pWTjinDN4aHnSooNxoMCCizRZFbAbMNoeDo5nd0Z4sc6eDkvv9te_e/s5472/ca-creative-uaMwBQ_wjng-unsplash.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3078" data-original-width="5472" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigmCV2XtdgKhMrdi0K6JzLoxQo6tePgb3u4AZMNQJbSiRkLIWOZ3k-cAxsn44a_o0RchR2N2SVxrwDcbf_dKB0cbdgIgr_C0_9HtyH2opI4URULdciVOtxFw9sHXEMDc0C32pWTjinDN4aHnSooNxoMCCizRZFbAbMNoeDo5nd0Z4sc6eDkvv9te_e/w400-h225/ca-creative-uaMwBQ_wjng-unsplash.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;">Acetic acid by </span><a href="https://unsplash.com/@ca_creative?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;">CA Creative</a><span style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;"> on </span><a href="https://unsplash.com/s/photos/vinegar?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;">Unsplash</a></td></tr></tbody></table></td></tr></tbody></table><div><b>11. Make Wine Syrup</b></div><div><br /></div><div><b><i><span style="color: #38761d;">HACK.</span></i></b> This is really a wine reduction with sugar in a 3:1 wine to sugar ratio. I haven’t tried this since we don’t do much dessert at home. But it is worth a shot if you’d like some wine syrup over ice cream, fruit slices, or pancakes.</div><div><p><b>12. Reduce Oxygen Contact to Make Wine Last Longer</b></p><p><b><i><span style="color: #38761d;">HACK. </span></i></b>While minimizing air contact by putting leftover wine in a smaller container is a wine hack, the explanation offered by the author is kind of wack. The suggestion that screwcap wines taste fresh for longer than bottles with cork closures is only true so long as the bottle has not been opened. Even then, the difference is minuscule given that oxygen ingress via natural cork is only about 1 mg a year. Wine experts would also argue that micro oxygenation offered by a cork, as opposed to an anaerobic environment from a screwcap, helps the wine develop its complexity.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjhctIF6sis7VYfcTCNqfLF5gVonVqQ195ZxiLfZW_2vzE3NuR_2ahbb9li3EhwxJVAwrivMyV23MbW86UDaQyDQEpbQ5DOKaXkdcWiSvtuFT6dMM1dd8Ms8RKg_8UFpfF0Yq5e4cW-AfpC5tOcExKcxKbsUGvr6njyx54j1RSKd8OUuHfZHQ3wmx1Qzw/s6000/ibrahim-boran-_jDNDvLBD8Q-unsplash.jpg" style="font-style: italic; font-weight: 700; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjhctIF6sis7VYfcTCNqfLF5gVonVqQ195ZxiLfZW_2vzE3NuR_2ahbb9li3EhwxJVAwrivMyV23MbW86UDaQyDQEpbQ5DOKaXkdcWiSvtuFT6dMM1dd8Ms8RKg_8UFpfF0Yq5e4cW-AfpC5tOcExKcxKbsUGvr6njyx54j1RSKd8OUuHfZHQ3wmx1Qzw/w400-h266/ibrahim-boran-_jDNDvLBD8Q-unsplash.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;">Opened bottles by </span><a href="https://unsplash.com/@ibrahimboran?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;">Ibrahim Boran</a><span style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;"> on </span><a href="https://unsplash.com/photos/_jDNDvLBD8Q?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;">Unsplash</a><br /></td></tr></tbody></table>Once the bottle is opened, it is no longer about the closures nor the surface area. It is all about the headspace or the amount of oxygen in the bottle. When you transfer leftover wine into a smaller jar, depending on the width of the jar, you are not necessarily reducing the surface area of the wine that will be in contact with oxygen. But you will be reducing the headspace. </div><div><br /></div><div><b>13. Chill Wine with DIY Frozen Wine Holder</b></div><div><br /></div><div><b><i><span style="color: #990000;">SEMI-WACK.</span></i></b> I confess that I am no Martha Stewart. The instructions to create this frozen wine holder may be for someone with more time, DIY flair, and freezer space than I do. The steps include freezing a see-through container with some water and an empty wine bottle, taping the bottle in place, filling the container with more water and whatever floral and fruit combo, refreezing them all, and finally transferring wine into the bottle.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDC2W1T7QvCFHX6Te1Oyuv7aCRhaNlrsb6tvNmiZLPmniMAzWa7eY9ixi9zhhMfqS4FnsN7HCG-GcjSgPOlDFrTxbZOqIB4cqhahEF4nexauh-ODuT8kpivirmGO3KZumaGq8hFkTwllM9uR4-yzP392iM2vRF1tkq7N7wW4gFbYa5v8Q3D9zw9Kwr3NE/s2048/IMG_1754.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1640" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDC2W1T7QvCFHX6Te1Oyuv7aCRhaNlrsb6tvNmiZLPmniMAzWa7eY9ixi9zhhMfqS4FnsN7HCG-GcjSgPOlDFrTxbZOqIB4cqhahEF4nexauh-ODuT8kpivirmGO3KZumaGq8hFkTwllM9uR4-yzP392iM2vRF1tkq7N7wW4gFbYa5v8Q3D9zw9Kwr3NE/w400-h320/IMG_1754.jpg" width="400" /></a><br /></td></tr><tr><td class="tr-caption" style="text-align: center;">Ice mold wine chiller from C&B</td></tr></tbody></table>This DIY idea is likely inspired by <a href="https://www.crateandbarrel.com/ice-mold-wine-bottle-chiller/s556434" target="_blank">Crate and Barrel’s Ice Mold Wine Bottle Chiller</a>. My friend owns one of these, and I thought it was really cool. Plus, the use of the store bought version requires a fifth of the DIY steps and half the freezer space. For $45 a pop, I’d rather get the Crate and Barrel chiller or order a knock-off from Amazon for a few bucks less.</div><div><br />This completes my review of the wine hacks published by CNN. Do you know of any other cool wine hacks to share? Or maybe a wack?<br /><div><br /></div></div>Adriennehttp://www.blogger.com/profile/08578328278151086962noreply@blogger.com0tag:blogger.com,1999:blog-806352904066271617.post-85536645310836475912023-06-30T23:03:00.002-07:002023-06-30T23:21:39.696-07:00Fourteen Wine Hacks or a Wack? Part One<div>Every now and then, I come across new wine hacks. Some are great ideas that I’ve added to my wine bag of tricks. Others may raise an eyebrow or even inspire a groan. Recently, CNN published an article about <a href="https://www.cnn.com/wbd/14-practical-wine-hacks-that-are-here-to-save-the-day/index.html?utm_term=link&utm_content=2023-06-12T16%3A00%3A42&utm_source=fbCNN&utm_medium=social&fbclid=IwAR2W7aCKPAGsO_cG_wS6RfLKZE2HDRkMhAKeM2yRSxuwtOYEgBRaslFx44o" target="_blank">14 Practical Wine Hacks that Are Here to Save the Day</a>. <i>(I counted only thirteen by the way.) </i>Apparently, these hacks were tested to work. Here is my review on the first seven “hacks,” and I will cover the rest in my next post.</div><div><br /></div><div><b>1. Chill a bottle on the fly by wrapping it in wet paper towel and popping it in the freezer for 10 minutes</b></div><div><i style="font-weight: bold;"><br /></i></div><div><i style="font-weight: bold;"><span style="color: #38761d;">SEMI-HACK.</span> </i>Sticking a bottle of wine in the freezer for a quick chill is nothing new. Wrapping the bottle with a wet paper towel before popping it in the freezer? That seemed like an easy experiment so I decided to give it a try. The outcome? It chilled, but not any better than without the wet paper towel.</div><div><br /></div><div style="text-align: center;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpSeCXCcNtoyLCxaFM8uwfPmnRhfeXyLCYBMC2O9Zpw1BupO1Z6BOHw9OXJ2005gEQbW6htebvHUMKIkTmYMVMjsEFRmxFfwj8UiBM9f5jGhnBSNoNGkDKeQaPvcgBiy2boE2erQ_Jth5eCiFA7Gre8MUaUU2OMVbhzhvp90poB0voND0e0i1v5RsO4b0/s4032/IMG_4071.jpeg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpSeCXCcNtoyLCxaFM8uwfPmnRhfeXyLCYBMC2O9Zpw1BupO1Z6BOHw9OXJ2005gEQbW6htebvHUMKIkTmYMVMjsEFRmxFfwj8UiBM9f5jGhnBSNoNGkDKeQaPvcgBiy2boE2erQ_Jth5eCiFA7Gre8MUaUU2OMVbhzhvp90poB0voND0e0i1v5RsO4b0/w300-h400/IMG_4071.jpeg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Freezer chilled with wet paper towel</td></tr></tbody></table></div><div>With or without the wet paper towel, the more important note is that white wine and red wine are best served at different temperatures. The general rule of thumb is to serve whites at 45-50°F and reds at 55-65°F. For a fast chill, I would pop the whites in the freezer for about 15 minutes and the reds for about 5. Also, do not forget to take the wine out of the freezer. Water content in the wine will expand when it freezes and can cause breakage to the unopened bottle.</div><div><br /></div><div><b>2. DIY a wine opener using a long screw, a screwdriver, and a hammer</b></div><div><b><br /></b></div><div><b><i><span style="color: #990000;">WACK</span></i></b>. I don’t know in what situation you will have a long screw, a screwdriver, and a hammer, but not a corkscrew. Enough said.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4eIfN5nqb3ALwYzxYyAnCv-PA9bl5Svce-pCW-nnhiq5i6HdJrwQw1guZb51gRfVM8YBYeOTeqGJbfTsxk0cP7qGTJd-T_NJBNbpEjg-O9XeLQ0ecTi6roHGoulru1S0MgzE-ZBDEsHh0atkOOSjxYVtbS_lb57ZJoqlYuxq5T6ksj_wDXRfVUQiXAs/s3982/julie-molliver-Z3vFp7szCAY-unsplash.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3982" data-original-width="2844" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4eIfN5nqb3ALwYzxYyAnCv-PA9bl5Svce-pCW-nnhiq5i6HdJrwQw1guZb51gRfVM8YBYeOTeqGJbfTsxk0cP7qGTJd-T_NJBNbpEjg-O9XeLQ0ecTi6roHGoulru1S0MgzE-ZBDEsHh0atkOOSjxYVtbS_lb57ZJoqlYuxq5T6ksj_wDXRfVUQiXAs/w286-h400/julie-molliver-Z3vFp7szCAY-unsplash.jpg" width="286" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="-webkit-text-size-adjust: auto; text-align: start;">Not a Cockscrew by </span><a href="https://unsplash.com/@jmolliver?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Julie Molliver</a><span style="-webkit-text-size-adjust: auto; text-align: start;"> on </span><a href="https://unsplash.com/photos/Z3vFp7szCAY?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Unsplash</a><span style="-webkit-text-size-adjust: auto; text-align: start;"></span></td></tr></tbody></table><div><br /></div><div><b>3. Save leftover wine for weeks by freezing it into iced wine cubes</b></div><div><br /></div><div><span style="color: #38761d;"><b style="font-style: italic;">HACK</b>.</span> According to the article, you can pop out an iced wine cube for cooking or making a chilled wine cocktail. I do keep leftover wine in the fridge for cooking, but I never freeze it. To make a chilled wine cocktail, it may be fun to use an iced wine cube. However, if I have an open bottle of good wine and need to leave town for a period of time, I would freeze the leftover bottle <i>(forget the cubes)</i> and thaw it to enjoy when I return. It will be as good as when you left it. </div><div><br /></div><div><b>4. Use frozen grapes instead of ice cubes to chill a glass of wine</b></div><div><span style="color: #351c75;"><br /></span></div><div><span style="color: #990000; font-style: italic; font-weight: bold;">SEMI-WACK</span><span style="color: #351c75;">.</span> This hack comes with a plea to sommeliers to cover their ears so that says a lot. I would not use frozen grapes or ice cubes to chill a glass of good wine. Sticking the bottle in the freezer for 5-15 minutes is plenty good. But if you like the aesthetics of frozen grapes in your Two Buck Chuck, then sure, whatever floats in your wine.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibird3r1dKt6NcbckU4EvLtWYLPJCcAq9oqT8sO7EGoG0qnFxECjLBM7-MVr3wOZTatbg08EbO1OxGOKPx8v_hnFNTblA_HF-KBR-Dm5O38xi7v_QOiaFG3aaLSLDQ9K6aVzDE3FTMeboQr-6KKmFYH-jfupnXW_DihaTMlL5iObe96Gky-dUHNga8pDk/s5760/chris-reyem-WNU1qDUIzIU-unsplash.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="5760" data-original-width="3840" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibird3r1dKt6NcbckU4EvLtWYLPJCcAq9oqT8sO7EGoG0qnFxECjLBM7-MVr3wOZTatbg08EbO1OxGOKPx8v_hnFNTblA_HF-KBR-Dm5O38xi7v_QOiaFG3aaLSLDQ9K6aVzDE3FTMeboQr-6KKmFYH-jfupnXW_DihaTMlL5iObe96Gky-dUHNga8pDk/w266-h400/chris-reyem-WNU1qDUIzIU-unsplash.jpg" width="266" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="-webkit-text-size-adjust: auto; text-align: start;">Frozen grapes by </span><a href="https://unsplash.com/@chris_reyem?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Chris Reyem</a><span style="-webkit-text-size-adjust: auto; text-align: start;"> on </span><a href="https://unsplash.com/s/photos/wine-cocktail?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Unsplash</a><span style="-webkit-text-size-adjust: auto; text-align: start;"></span></td></tr></tbody></table><div><b>5. Press salt generously into wine stain for two hours and pour boiling water over it</b></div><div><span style="color: #351c75;"><br /></span></div><div><b><i><span style="color: #990000;">SEMI-WACK</span></i></b>. I haven’t tried this method, but Good Housekeeping seems to think that salt and hot water will set the stain permanently so try this at your own risk. My go-to is <a href="https://www.wineaway.com/shop">Wine Away Stain Remover</a> and cold water. Check out this Good Housekeeping article on <a href="https://www.goodhousekeeping.com/uk/house-and-home/household-advice/a657023/remove-red-wine-stains/" target="_blank">How to Remove Red Wine Stains</a>.</div><div><br /></div><div><b>6. Use a blender to aerate wine</b></div><div><br /></div><div><b><i><span style="color: #990000;">SEMI-WACK</span></i></b>. Made popular <i>(again)</i> by the HBO series Succession, this extreme way of aerating wine is known as hyper decanting. The term was coined in 2011 by Nathan Myhrvold, author of <i>Modernist Cuisine. </i>Myhrvold claimed that hyper decanting works even for a 1982 Château Margaux. I wonder if anyone would experiment with the said wine or something equivalent.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyznXCYILKI0H9vzP8CT-nASjmy1sTbPrYxOYjmtXYcfEN08oKuHoC-AxdIutuX9yTRXmtqa8PkPHgQMAb4NuEp7S88rgTG2d1FxZXUbkZidW380GtrDm7dBR8X6OBfH__2uJPmK3dmMjC1YHmHUusw7GDaBv09qpNP0o7Pu2Ba9q1QlWCBOKweI0wJ0I/s1202/IMG_0284.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1202" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyznXCYILKI0H9vzP8CT-nASjmy1sTbPrYxOYjmtXYcfEN08oKuHoC-AxdIutuX9yTRXmtqa8PkPHgQMAb4NuEp7S88rgTG2d1FxZXUbkZidW380GtrDm7dBR8X6OBfH__2uJPmK3dmMjC1YHmHUusw7GDaBv09qpNP0o7Pu2Ba9q1QlWCBOKweI0wJ0I/w399-h400/IMG_0284.jpeg" width="399" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Succession’s</i> Connor Roy hyper-decanting wine</td></tr></tbody></table><div>Aerating or introducing oxygen to wine brings out its aromatics and softens its tannins. This benefits young wine that tends to be tightly wound. Wine that has been aged for several years in the bottle is likely to have interacted with a very small amount of oxygen in the cork or through the cork. Over time, this micro-oxygenation allows the wine to develop complexity and elegance. For such older vintages, a sudden influx of oxygen will tip the balance of the wine chemistry and destroy the wine. Most sommeliers will not even use a <a href="https://vinturi.com/" target="_blank">Vinturi aerator</a> for old wines, let alone a blender. Check out <a href="https://wineandsommelier.com/hyper-decanting-the-controversial-method/" target="_blank">the experiment of hyper decanting</a> by The Chicago Wine School before trying this on your own.</div><div><br /></div><div><b>7. Use a coffee filter to catch bits from a broken cork</b></div><div><br /></div><div><b><i><span style="color: #38761d;">HACK</span></i></b>. Broken corks happen when the stoppers become dried out and brittle. This is not uncommon with older bottles of wine or when wine bottles are stored upright in a dry condition. While I often use a fine mesh strainer to catch bits from a broken cork, a coffee filter will work as well, albeit more slowly. However, prevention is better than cure. To avoid broken corks, store wine bottles on the side or even upside down in a case. That way, the cork is in constant contact with the wine and will not dry out.</div><div><br /></div><div><b><i>A note on corked wine </i></b>- Be assured that corked wine is not caused by bits of cork floating in your wine. A screwcapped wine may be corked too. Corked wine is also not the same as oxidized wine. <i>(The latter is wine that has been over-exposed to oxygen and is on the way to becoming vinegar.)</i> Cork taint, which smells like wet cardboard, is caused by a compound called TCA. If you’d like to learn more, check out my blog post on <a href="https://www.whatsopentoday.blog/search?q=Corked" target="_blank">Cork Taint in a Screwcap?</a></div><div><br /></div><div>Join me next month for my review on the rest of the hacks!</div><div><br /></div><div><br /></div><div><br /></div>Adriennehttp://www.blogger.com/profile/08578328278151086962noreply@blogger.com1tag:blogger.com,1999:blog-806352904066271617.post-47290208668267935722023-05-31T22:24:00.005-07:002023-06-11T22:01:29.544-07:00Vintage, Non-Vintage, and Solera<!-- Google tag (gtag.js) -->
<script async src="https://www.googletagmanager.com/gtag/js?id=G-8KKVVNLYPE"></script>
<script>
window.dataLayer = window.dataLayer || [];
function gtag(){dataLayer.push(arguments);}
gtag('js', new Date());
gtag('config', 'G-8KKVVNLYPE');
</script>
<p>When I first got interested in wine, one of the terms I learned was “vintage.” I realized quickly that a vintage wine was nothing like a vintage car. For one, almost every still (vs. sparkling) wine you see in a regular grocery store is a vintage wine. Not true about cars in a regular car dealership.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirJsyRtSrb3w3pSYCEl8V9UCEDRfIu9YVYNlnsdkGz6r80BIVGF4Xx-FjJFG8PVxnhPyFKco6bKDfuQq-sm_k1IH1kbLImeI5M_1GvF6n9iSuGbZMW4_9dyl7h_PE1psAdIv5LBezDjSnJCDAfgviOr-h_c9uU4typBrYfRvYDKBz2NUcELpCmsysb/s4132/cayton-heath--hWM8SVsBwA-unsplash.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4132" data-original-width="2750" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirJsyRtSrb3w3pSYCEl8V9UCEDRfIu9YVYNlnsdkGz6r80BIVGF4Xx-FjJFG8PVxnhPyFKco6bKDfuQq-sm_k1IH1kbLImeI5M_1GvF6n9iSuGbZMW4_9dyl7h_PE1psAdIv5LBezDjSnJCDAfgviOr-h_c9uU4typBrYfRvYDKBz2NUcELpCmsysb/w266-h400/cayton-heath--hWM8SVsBwA-unsplash.jpg" width="266" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="-webkit-text-size-adjust: auto; text-align: start;">Vintage Car by </span><a href="https://unsplash.com/@cayton?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Cayton Heath</a><span style="-webkit-text-size-adjust: auto; text-align: start;"> on </span><a href="https://unsplash.com/s/photos/wine-and-vintage-car?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Unsplash</a><span style="-webkit-text-size-adjust: auto; text-align: start;"></span></td></tr></tbody></table><p>Vintage refers to the year grapes were harvested to make a wine. Let’s delve into why vintage matters and also explore two other terms: non-vintage and solera.</p><p><b>Vintage</b></p><p>Most traditional wine regions are located between the latitudes of 30° to 50°, both north and south of the equator. The climate is generally classified as temperate, with sub-categories of continental, maritime, and Mediterranean. These vineyards go through a one-year cycle from bud break, flowering, fruit set, veraison or ripening, and finally harvest before returning to winter dormancy. Because grapes are only harvested once a year, identifying wine by its vintage makes sense. It gives you an idea of the age of the wine. Some wines are meant to be enjoyed young, and others require cellaring.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikgsdth62XkQMITBdR6ibFZMjtzv2vpLe7pj_VrEXCjQQYFtGUnIbv3yRV-XtYSQh-HhKsT94RdLcIG2GeioyC7Pe2Uh6CHT_L878Wq8HBvG08lEWfh4QOq72ukWxNQJz1dlcDQzRzFPMc9xzDQg1szMnlcAA1Owk3UI9w4awrtWcrCBZJYe1oZwIK/s6000/andrea-cairone-lzM3pbQim70-unsplash.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3376" data-original-width="6000" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikgsdth62XkQMITBdR6ibFZMjtzv2vpLe7pj_VrEXCjQQYFtGUnIbv3yRV-XtYSQh-HhKsT94RdLcIG2GeioyC7Pe2Uh6CHT_L878Wq8HBvG08lEWfh4QOq72ukWxNQJz1dlcDQzRzFPMc9xzDQg1szMnlcAA1Owk3UI9w4awrtWcrCBZJYe1oZwIK/w400-h225/andrea-cairone-lzM3pbQim70-unsplash.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="-webkit-text-size-adjust: auto; text-align: start;">Harvest by </span><a href="https://unsplash.com/@kaicaironejpg?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Andrea Cairone</a><span style="-webkit-text-size-adjust: auto; text-align: start;"> on </span><a href="https://unsplash.com/photos/lzM3pbQim70?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Unsplash</a><span style="-webkit-text-size-adjust: auto; text-align: start;"></span></td></tr></tbody></table><p>Each wine vintage reflects a culmination of factors during the growing season. The weather pattern for a particular year may affect the flavor, acidity, and sugar of the grapes. Unseasonably hot or cold weather may cause grapes to ripen prematurely without developing full flavors, or not ripen at all. A dry or rainy harvest season may concentrate or dilute the grape juice. Other numerous factors include an untimely windstorm or proximity to forest fires; all of which affect the quality of the finished wine.</p><p></p><p>The bottom line is that grapes are an agricultural product. As such, they are grown at the mercy of their environment. While modern science and technology has allowed wineries to do vineyard damage control due to force majeure, good wine still starts with good grapes. When the stars are aligned in the vineyards to produce high quality grapes in a particular year, that year is then considered a good vintage.</p><p><b>Non-Vintage</b></p><p>Non-vintage wines are made with grapes that are not harvested in the same year. The most common non-vintage wine is house-style Champagne, often indicated by “NV” on the label. Champagne houses generally make two types of sparklers - vintage and non-vintage. Vintage Champagnes are only made if the growing condition for that year produces outstanding grapes. Over 90% of the Champagnes produced are non-vintage.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPkhIod-4A_S5s5F0vabaxVKsf0uHjMe5KjgEqCI-o1VNmG0x35dPU-u2dU3t0JoafEQKfP9UjftbdTICAXBpFi1wNTsEeF9fysmKphz5DnP4ck9YduyBz7Pd23ukhthPaeybPjVE7Wj8AxGPvcUHoxoRO1CZiiFrijjHMA2EhY2N9QZzPlSVz2DaV/s2048/BottleSize.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPkhIod-4A_S5s5F0vabaxVKsf0uHjMe5KjgEqCI-o1VNmG0x35dPU-u2dU3t0JoafEQKfP9UjftbdTICAXBpFi1wNTsEeF9fysmKphz5DnP4ck9YduyBz7Pd23ukhthPaeybPjVE7Wj8AxGPvcUHoxoRO1CZiiFrijjHMA2EhY2N9QZzPlSVz2DaV/w400-h300/BottleSize.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Moët & Chandon NV Champagne</td></tr></tbody></table><p>NV Champagnes usually consist of a blend of 50-80% base vintage with reserves from other vintages. They are often less expensive than their vintage counterparts and provide a consistent style that you may expect from a particular house. It is important to note that NV Champagnes do not taste identical from year to year. House style simply refers to consistent characteristics such as yeastiness vs. fruit forwardness or crisper vs. rounder mouthfeel.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmbe6ubW_g_TQ54bz8ywSfcfVeHVDbxAc4Ne90owm6Pz8UPiPik2YE8OYKD6heImLOKQUX8qyU-OKgPE4Di2KK2AHvLM_xTrPZVduyM72ZlD-jodn54VQY2XovhepP1hIra61gMdBtA3gGcAtJqj-G1DAoTR820XM7nvsgf2hKviJCgmev6-bmZ3y2/s270/2069A93D-EC7B-4CD5-BAF1-C5729B3603A1.webp" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="270" data-original-width="270" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmbe6ubW_g_TQ54bz8ywSfcfVeHVDbxAc4Ne90owm6Pz8UPiPik2YE8OYKD6heImLOKQUX8qyU-OKgPE4Di2KK2AHvLM_xTrPZVduyM72ZlD-jodn54VQY2XovhepP1hIra61gMdBtA3gGcAtJqj-G1DAoTR820XM7nvsgf2hKviJCgmev6-bmZ3y2/w320-h320/2069A93D-EC7B-4CD5-BAF1-C5729B3603A1.webp" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Grapes are harvested up to 3 times a year in Bali</td></tr></tbody></table><p>More recently, a different flavor of non-vintage has emerged from non-conventional wine regions, such as Tahiti and Indonesia. In these tropical wine regions, vineyards do not experience winter dormancy, and harvests can take place two to three times a year. This new phenomenon challenges the traditional concept of “vintage.” You will find that the wine labels from these regions do not indicate a vintage.</p><p><b>Solera</b></p><p>Solera is a method of aging wines or spirits that originated with aging sherry over multiple vintages. To institute a solera system, you start with the oldest vintage at the bottommost row of barrels, known as the solera (see diagram below). The row of barrels above the solera is called the first criadera, and it contains the next oldest vintage. The next row up is called second criadera, and it contains the third oldest vintage, and so forth. The topmost row of barrels are always filled with the newest vintage.</p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsmTWOsIPHwKPK7n6czmHOf3fKJjuNFWRxA7aAz6-BDgXNZ5wLySw5xCUqBNLIdme0m_7ETbJ-ExdO5gd71mHUbpdv-I5xE7iIbOncjbW77ffIMTNDs3FDemxVzcAUUBAu3GzWuMOKHxKLO15PNaZ3O-a0v11TJNKyjlYMYoOMzykbgeFEQE5XLpXI/s855/IMG_0274.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="824" data-original-width="855" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsmTWOsIPHwKPK7n6czmHOf3fKJjuNFWRxA7aAz6-BDgXNZ5wLySw5xCUqBNLIdme0m_7ETbJ-ExdO5gd71mHUbpdv-I5xE7iIbOncjbW77ffIMTNDs3FDemxVzcAUUBAu3GzWuMOKHxKLO15PNaZ3O-a0v11TJNKyjlYMYoOMzykbgeFEQE5XLpXI/s320/IMG_0274.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://creativecommons.org/licenses/by-sa/3.0">Solera Method by Denkhenk via Wikimedia Commons</a></td></tr></tbody></table>As a fraction of the wine in the solera is extracted to be bottled, the headspace left will be replenished by a fraction of the wine from the first criadera. The new headspace in the first criadera will also be replenished by a fraction of the wine from the second criadera and so forth. Over time, the solera method results in consistent aroma, taste, and quality in the final bottles.<div><div style="text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfiz8Xp6NqrFnRmG7W8srZ0GkIvTUQN6yrFwNwhuRg9O4pcC29n0CERfZKF9g0yKywKCe3PW6bgzZTycki4k9Bc7c0R-svOcz70DK23i7rm7qC8IWsvF7aeTNBx1WMQtzKWSH5WYtg4m-G6F4te0v1DICfnsvmWEuZhim9a1vXyPqa3tP5qfs8QEoZ/s3607/IMG_3941.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3607" data-original-width="2705" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfiz8Xp6NqrFnRmG7W8srZ0GkIvTUQN6yrFwNwhuRg9O4pcC29n0CERfZKF9g0yKywKCe3PW6bgzZTycki4k9Bc7c0R-svOcz70DK23i7rm7qC8IWsvF7aeTNBx1WMQtzKWSH5WYtg4m-G6F4te0v1DICfnsvmWEuZhim9a1vXyPqa3tP5qfs8QEoZ/s320/IMG_3941.jpeg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Paul Prieur et Fils Sancerre Rosé Perpétuel</span></td></tr></tbody></table><p></p><p>Solera is one of the ways used to produce NV Champagnes. More recently, I came across an NV Sancerre rosé that was made using the solera method. Sancerre is mostly known for its white wine made from Sauvignon Blanc. I also have had Sancerre Rouge that is made with Pinot Noir. Blanc or Rouge, I had only had vintage Sancerre until then. This Paul Prieur et Fils Rosé Perpétuel was a triple first for me (Sancerre rosé, non-vintage, made using solera method), and it was delicious.</p><p><b>Final Thoughts: </b>Vintage wine makes up most of the still wine volume. Non-vintage wine makes up most of the sparkling wine volume, and some of these are made in the solera method. I wonder if the ratios will change in the coming years - perhaps due to climate change or maybe a new generation of more experimental winemakers. Here’s to toasting to a future of surprises.</p><br /><p><br /></p><p></p></div>Adriennehttp://www.blogger.com/profile/08578328278151086962noreply@blogger.com0tag:blogger.com,1999:blog-806352904066271617.post-11646525408673637162023-04-30T21:48:00.003-07:002023-06-11T21:55:15.662-07:00Côte Rôtie - The Brunette, the Blonde, and the La Las<!-- Google tag (gtag.js) -->
<script async src="https://www.googletagmanager.com/gtag/js?id=G-8KKVVNLYPE"></script>
<script>
window.dataLayer = window.dataLayer || [];
function gtag(){dataLayer.push(arguments);}
gtag('js', new Date());
gtag('config', 'G-8KKVVNLYPE');
</script> <p>While doing a bit of spring cleaning in my cellar, I unearthed a bottle of 2014 Vignobles Levet Côte Rôtie Les Journaries. Medium garnet in color, the wine was floral and full of black fruits on the nose. Acidity was very high, and body was medium plus. On the palate, it was elegant with well-integrated tannins, a savory note, and an incredibly long finish. While savoring this gem, I decided to dig into what makes Côte Rôtie so special.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiECuTLaVe4BNlITIt7sePkOpb8H1fhDt9mWuhBQSrNFzcCVjSyks_BB2hmwGjF2SLzfJCB0tmcpbGrFu0I8-8IwpNhKqvJ0uF9BATm3ovg6wuyR7jEZqN5e1s-iqrNQN0uTpAEIKCZOda7xiHWeD9VnMUC28P9msvAw-fbKdylJ3W13YUWn0UGfUh/s3524/IMG_0257.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2828" data-original-width="3524" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiECuTLaVe4BNlITIt7sePkOpb8H1fhDt9mWuhBQSrNFzcCVjSyks_BB2hmwGjF2SLzfJCB0tmcpbGrFu0I8-8IwpNhKqvJ0uF9BATm3ovg6wuyR7jEZqN5e1s-iqrNQN0uTpAEIKCZOda7xiHWeD9VnMUC28P9msvAw-fbKdylJ3W13YUWn0UGfUh/w400-h321/IMG_0257.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">2014 </span><span style="text-align: left;"> Vignobles Levet </span><span style="text-align: left;">Côte Rôtie Les Journaries</span></td></tr></tbody></table><p><b>Roasted Slope and Racy Grapes</b></p><p>Located on the northernmost end of the Rhône Valley wine region in France, Côte Rôtie is often translated to the Roasted Slope. This is attributed to the steep slopes or hillsides that rise up to 1,150 feet (over 330 meters) off the banks of the Rhône River, allowing for maximum sun exposure on the vineyards. </p><p>In some areas, the sharp incline gets up to 60 degrees. That with the constant risk of erosion bring unique challenges to vine growing. Vineyards are planted in terraces. Since there is no way to use tractors and other machinery on the slopes, tending to the vines and grape harvesting have to be done by hand.</p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5vFQWvlcZRh_YThD3O31rp7jNhlmd7n4ZFEheJbG1mV3QI1WlkaCgvpMkhK0aBHvHSecVavsQKhAKNYTsAyVYrQHqKXr2I41gfBhdI10G_15EO-RPhBLEPDS1X3eo58g0PoKxH9qU916qva2z4MGMxTwSjvDS89I35-USJqUwCA5AeeauxIhKC9vG/s5472/Cote_rotie.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3648" data-original-width="5472" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5vFQWvlcZRh_YThD3O31rp7jNhlmd7n4ZFEheJbG1mV3QI1WlkaCgvpMkhK0aBHvHSecVavsQKhAKNYTsAyVYrQHqKXr2I41gfBhdI10G_15EO-RPhBLEPDS1X3eo58g0PoKxH9qU916qva2z4MGMxTwSjvDS89I35-USJqUwCA5AeeauxIhKC9vG/w400-h266/Cote_rotie.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Côte Rôtie by </span><a href="https://creativecommons.org/licenses/by-sa/4.0">Olivier Lemoine via Wikimedia Commons</a></td></tr></tbody></table><p>The grapes grown in the region are mostly Syrah and a small amount of Viognier. With 224 hectares (or 550 acres) of vineyards, Côte Rôtie is one of the smallest appellations in the Rhône Valley. It is about a third the size of Walla Walla Valley and only about 1.2% the size of Napa Valley.</p><p>To qualify as Côte Rôtie AOC (Appellation d'Origine Contrôlée), the wine needs to be made with predominantly Syrah and up to 20% of Viognier. The rules also require that the grapes be co-fermented rather than fermented separately and blending afterwards. It is believed that the co-fermentation with Viognier, a white grape, stabilizes the color of Syrah and also adds a floral note to the savory wine.</p><p><b>The Brunette or the Blonde</b></p><p>There are two main hills in Côte Rôtie where some of the best wines are made. According to folklore, a feudal landlord gifted his two daughters each a hill. The hill that went to the dark-haired daughter is known as Côte Brune while the hill that went to the light-haired daughter is called Côte Blonde.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK2KsX7GsCV3bMbsqCCfA7OffxtTyquo3kIZIvNNJmeDO_LYZou03gLhFfic7bT5YHNYMCFwbU7R5meu2Hr6kkOlynmX6W2pD1FMOvM5VpYXOlw3JSZ8pgiE2O9HatxUry-wHaDwtn9IlQozROcQBWDk3unqupwqLPyfT9GRVx5-NFv37Cr53NtQBL/s5984/martins-zemlickis-g5183GoQiX0-unsplash.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3366" data-original-width="5984" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK2KsX7GsCV3bMbsqCCfA7OffxtTyquo3kIZIvNNJmeDO_LYZou03gLhFfic7bT5YHNYMCFwbU7R5meu2Hr6kkOlynmX6W2pD1FMOvM5VpYXOlw3JSZ8pgiE2O9HatxUry-wHaDwtn9IlQozROcQBWDk3unqupwqLPyfT9GRVx5-NFv37Cr53NtQBL/w400-h225/martins-zemlickis-g5183GoQiX0-unsplash.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="-webkit-text-size-adjust: auto; text-align: start;">Brunette and Blonde by </span><a href="https://unsplash.com/@mzemlickis?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Mārtiņš Zemlickis</a><span style="-webkit-text-size-adjust: auto; text-align: start;"> on </span><a href="https://unsplash.com/photos/g5183GoQiX0?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Unsplash</a><span style="-webkit-text-size-adjust: auto; text-align: start;"></span></td></tr></tbody></table><p>The soil of Côte Brune is mostly reddish-brown mica schist and is rich in iron. Côte Brune is often made with 100% Syrah. The wine tends to be tannic, structured, and powerful with good aging potential. Côte Blonde has pale yellow gneiss soil that is similar to granite. It is more likely to be co-fermented with Viognier. The wine is lighter, fruitier, and more approachable when enjoyed young.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghfFQj7XTfgVPH_h5q2GT_08WJG6FqpsJSJNt_hC_P54k4EefNzwlqwjO-7yEKNhQPqy4ZlmlUgotf5YmVfOo9YE86SKan-p7AjLrCPw76LjR6JRo0ahwoTMq7fvDi_Bw6ZPTToTql0-RAZFPgbjg-CIEgAkGCJmcyKZhKXYIx6rDjpIbJEXN4v5LW/s992/Cote-Rotie-00-RG.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="992" data-original-width="267" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghfFQj7XTfgVPH_h5q2GT_08WJG6FqpsJSJNt_hC_P54k4EefNzwlqwjO-7yEKNhQPqy4ZlmlUgotf5YmVfOo9YE86SKan-p7AjLrCPw76LjR6JRo0ahwoTMq7fvDi_Bw6ZPTToTql0-RAZFPgbjg-CIEgAkGCJmcyKZhKXYIx6rDjpIbJEXN4v5LW/s320/Cote-Rotie-00-RG.png" width="86" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCrxqH2LXRGCbAC1meBstIgP3Fl6IVr4pE1aUZ7FXBX6jZkXPulWjX6HeA_v85j7547grimjZMlAZ6Zv8iKahWcEWy1I9K01q6niLNJkOnczfgTLx3neWGsJm79wqateOhsKQoMiNI8lhlgt1KkXZ7uICOY7dv81wKaxau9IkQCrf1TOSd8FM6_PP6/s992/Copy%20of%20Cote-Rotie-Chateau-D-Ampuis-00-RG.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="992" data-original-width="260" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCrxqH2LXRGCbAC1meBstIgP3Fl6IVr4pE1aUZ7FXBX6jZkXPulWjX6HeA_v85j7547grimjZMlAZ6Zv8iKahWcEWy1I9K01q6niLNJkOnczfgTLx3neWGsJm79wqateOhsKQoMiNI8lhlgt1KkXZ7uICOY7dv81wKaxau9IkQCrf1TOSd8FM6_PP6/s320/Copy%20of%20Cote-Rotie-Chateau-D-Ampuis-00-RG.png" width="84" /></a></div><p>But why pick a Blonde or a Brune when you can have the best of both worlds? Renowned Rhône winery and négociant, Guigal, has you covered with its Brune et Blonde that retails for around US$70 a bottle. Feeling spendy? For about twice the price, you can get Guigal’s higher-end Château d'Ampuis, that is made with grapes from seven select terroirs on both hills. Château d'Ampuis is known to be incredibly perfume-y and combines muscle (from Brune) and elegance (from Blonde) beautifully.</p><b>The La Las</b><div><br /></div><div>Next, let’s zoom into three famous vineyards in Côte Rôtie known as the La Las. They stand for La Mouline, La Landonne, and La Turque, the vineyards behind Guigal’s single-vineyard wines. The La Las rose to fame when they started receiving multiple 100 points from Robert Parker in the 1980’s. Today, Guigal’s La La wines run north of US$300 a bottle.</div><div><br /></div><div>La Mouline, located in Côte Blonde, is the oldest vineyard with a history that goes back 2,400 years. It is also the first of Guigal’s single-vineyard wines with the inaugural vintage of 1966. La Mouline is a monopole, which means that Guigal is the sole wine producer for that vineyard. About 10% of Viognier is typically used in La Mouline, making the wine floral and elegant with complex aromatics.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAiNygZJuvVffgzeK4e4oDZPF0sdEueBe8PQQ7IZv5qJGxB_EFYZDVu9et6_JoVDIlXdy2XTxefPwnyHdvhuW4XwN1MOHmFK8O5IOWoNwwWQF9eEPkWmAxFaz3n5qJh5x1hlaCAPUMHyGulQcI0hLF3gRQWotGY-fcJIr57PgY1rVLQnSFTCiVj3xp/s2447/IMG_0263.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1837" data-original-width="2447" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAiNygZJuvVffgzeK4e4oDZPF0sdEueBe8PQQ7IZv5qJGxB_EFYZDVu9et6_JoVDIlXdy2XTxefPwnyHdvhuW4XwN1MOHmFK8O5IOWoNwwWQF9eEPkWmAxFaz3n5qJh5x1hlaCAPUMHyGulQcI0hLF3gRQWotGY-fcJIr57PgY1rVLQnSFTCiVj3xp/w400-h300/IMG_0263.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Guigal vineyard in <span style="text-align: left;">Côte Blonde</span></td></tr></tbody></table><div>La Landonne is the second single-vineyard wine released by Guigal. Located in Côte Brune, it is made with 100% Syrah and is the most powerful and structured of the La Las. It also has the longest aging potential. La Landonne was planted by the namesake winery founder Etienne Guigal in 1975 to honor the birth of his grandson, Philippe. Unlike La Mouline, La Landonne is not a monopole. You will see La Landonne wine by other producers, such as Rene Rostaing and Bernard Levet. In fact Levet’s Les Journaries is made predominantly from La Landonne grapes.</div><div><br /></div><div><div>La Turque, Guigal’s third single-vineyard wine, is located north of Côte Blonde and into Côte Brune. It was re-planted in 1980 and 1981 with mostly Syrah and a small amount of Viognier. In terms of style, it marries the power of La Landonne with the elegance of La Mouline. Like La Mouline, La Turque is also a monopole.</div><div><br /></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1280" data-original-width="1920" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjGmNLxK53eOMMvDORB5SHjF43DF2xv8itMjR_UcqYfCftM2ZG5_8O9uot0hnsGNPU2-YCGbnBxovly22sBbjiJmPNj1to5NyafTjA7zOXRnpnAB9RzB4Qw5EOb5UW0Va4EyOak3WkwYdtE1z4-NVDqk5oillNPEa5ReTeYhrksILqIm-sfCijdixT/w400-h266/IMG_0262.jpeg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Guigal’s La La wines<br /></td></tr></tbody></table></div><div>In November 2021, Guigal announced the addition of a fourth La to the collection - La Reynarde in Côte Brune. Just as La Landonne was a tribute to Philippe Guigal, La Reynarde will be dedicated to his twin sons, Charles and Etienne. The vineyard went into construction in 2010, the birth year of the boys. Syrah vines were planted in 2015, and the first vintage is expected to be from 2022. </div></div><div><br /></div><div><b>My Verdict:</b> For a very small appellation, there is certainly a lot to discover in Côte Rôtie. The Les Journaries has given me a flavor of the power of a Côte Brune. It will be fun to do a horizontal tasting of Côte Brune and a Côte Blonde, or better still, a horizontal tasting of the La La wines! Do you have a favorite Côte Rôtie? I’d love to hear what you think.</div>Adriennehttp://www.blogger.com/profile/08578328278151086962noreply@blogger.com0tag:blogger.com,1999:blog-806352904066271617.post-67204277847256371712023-03-31T20:06:00.008-07:002023-06-11T21:55:52.065-07:00Tuscany Tasting: Chianti Classico<!-- Google tag (gtag.js) -->
<script async src="https://www.googletagmanager.com/gtag/js?id=G-8KKVVNLYPE"></script>
<script>
window.dataLayer = window.dataLayer || [];
function gtag(){dataLayer.push(arguments);}
gtag('js', new Date());
gtag('config', 'G-8KKVVNLYPE');
</script> <p>My niece and I are planning to go to Tuscany next year. It will be my first trip to Europe since the pandemic and my first time in Italy. Tuscany conjures in my mind images of sunshine and sunflowers, culture and cuisine, and wondrous wines. I can’t wait!<br /></p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM_-OG9GKih9RUghWhU1JZsmyJw5lwMp9n4sZaoHLNZAPBJJ0guU0B1BzYM6GvGCxhy7quzUp5ImrDIJg7EA2xskza2BM0CIYUO7u68pVwrtXzpCmawt3hiyZ2CEgEnmOuv-oY1ISY-LkBdP_CxBKj8j11ZWBE9cB7O82JJP3KeqaEdk2zWK0gWXPn/s4000/johny-goerend-pnigODapPek-unsplash.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2667" data-original-width="4000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM_-OG9GKih9RUghWhU1JZsmyJw5lwMp9n4sZaoHLNZAPBJJ0guU0B1BzYM6GvGCxhy7quzUp5ImrDIJg7EA2xskza2BM0CIYUO7u68pVwrtXzpCmawt3hiyZ2CEgEnmOuv-oY1ISY-LkBdP_CxBKj8j11ZWBE9cB7O82JJP3KeqaEdk2zWK0gWXPn/w400-h266/johny-goerend-pnigODapPek-unsplash.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="-webkit-text-size-adjust: auto; text-align: start;">Tuscany by </span><a href="https://unsplash.com/@johnygoerend?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Johny Goerend</a><span style="-webkit-text-size-adjust: auto; text-align: start;"> on </span><a href="https://unsplash.com/photos/pnigODapPek?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Unsplash</a><span style="-webkit-text-size-adjust: auto; text-align: start;"></span></td></tr></tbody></table><p>In the meantime, I will have to settle for experiencing Tuscany with my palate. Lucky for me, I happened to have two bottles of San Felice Chianti Classico Gran Selezione of different vintages in my cellar: 2013 and 2016. Both of them are made with 100% Sangiovese.</p><p><b>There is Chianti, and There is Chianti</b></p><p>The area known as Chianti today was a wine growing region demarcated in the 1700s by Cosimo III de’ Medici, the Grand Duke of Tuscany. It has since expanded in size and production. In 1967, shortly after the launch of the Italian wine classification, Chianti was designated as a <i>Denominazione di Origine Controllata</i> (DOC). Sangiovese was and remains the primary grape variety allowed by the designation.</p><p>A couple of decades later in 1984, the Italian government added an even higher level of classification known as <i>Denominazione di Origine Controllata e Garantita</i> (DOCG) and designated the area as Chianti DOCG. Then in 1996, Chianti Classico separated from Chianti DOCG to become its own DOCG.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.winetourism.com/wine-region/tuscany/" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="1783" data-original-width="1170" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOrFa2rZqzza0q8QHzJ9iljS109fqwhyENMFFI7hMKCV2-_0r5vSaC4lFb4Gag6y2Q6fLR44Wd7A-mLZ670EqKPNeCv9mP4S37VM8AmEsFsQY9rrfy-_eMLGWpbZgKmyI60ia4J8HOb-nQdl9HwZCRP0ph7kKDCnZ72Q2UcWiD3dbA_qxNZK6Ry88y/w419-h640/34DAAA1F-5491-45BA-83BB-325E37EC5B6F.png" width="419" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Today, Chianti is the largest wine region in Tuscany with two DOCGs. <div><b><br /></b></div><div><b>Chianti DOCG</b> has <u>seven sub zones</u>: <div><ul style="text-align: left;"><ul><li>Chianti Colli Aretini</li><li>Chianti Colli Fiorentini</li><li>Chianti Colli Senesi</li><li>Chianti Colline Pisane</li><li>Chianti Montalbano</li><li>Chianti Montespertoli</li><li>Chianti Rufina</li></ul></ul>There are also <u>two quality categories</u>: Superiore, for wines made from vineyards with lower yields, and Riserva, for wines aged at least two years before release.</div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG6eKLfksjmTsle2q4NrFuDUEUfz2J3k67XfS4eF_XEqswjTriclhbofabJJ3mn84HHnyc7MA4f08BV04HvUq1ow2vbptrBc2VfOLi2b8gjDMVI8HaMeYuLWyKdlMOW5pFE8aJtruY1oLuDBa_QV-kfhyli3wEWfFTb5raiJmBLp5xahsb3w8xH_48/s200/E03F0947-D101-4DFF-8081-521FD9722E05.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="200" data-original-width="200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG6eKLfksjmTsle2q4NrFuDUEUfz2J3k67XfS4eF_XEqswjTriclhbofabJJ3mn84HHnyc7MA4f08BV04HvUq1ow2vbptrBc2VfOLi2b8gjDMVI8HaMeYuLWyKdlMOW5pFE8aJtruY1oLuDBa_QV-kfhyli3wEWfFTb5raiJmBLp5xahsb3w8xH_48/w200-h200/E03F0947-D101-4DFF-8081-521FD9722E05.jpeg" width="200" /></a></div><div><br /></div><div><b>Chianti Classico DOCG</b>, on the other hand, is marked with the black rooster (<i>gallo nero</i>) seal and has <u>nine communes</u>:</div><ul style="text-align: left;"><ul><li>Barberino Val d’Elsa</li><li>Castellina in Chianti</li><li>Castelnuovo Berardenga</li><li>Gaiole in Chianti </li><li>Greve in Chianti</li><li>Poggibonsi</li><li>Radda in Chianti</li><li>San Casciano Val di Pesa</li><li>Tavernelle Val di Pesa</li></ul></ul><div>The DOCG has <u>three different quality levels</u> based on aging requirements prior to release: Annata (12 months), Riserva (24 months), and Grand Selezione (30 months).</div><div><br /></div><div><b>San Felice Chianti Classico Gran Selezione</b></div><div><br /></div><div>Agricola San Felice owns estates in two famous Tuscan territories - Chianti Classico and Montalcino. The Chianti Classico estate is within the commune of Castelnuovo Berardenga. With 140 hectares of vineyards, San Felice is recognized as a top producer in the region with a strong commitment to viticultural research. In the 1970s, the estate developed Poggio Rosso as a Chianti Classico ‘cru.’</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTCQCILdXGN3GHEzL_i_gyuic_FvHJxfvAJdDSbO0BPnqy4wvy8O2ZX--PxcaLtQEIPSuKdgF95I8OAsMHaGSGK4uXeASjLyLsIYi84VTK-VPzCbRiMEhEo8tHYm46kmcSWfd7ftPV8knTiUxVz0HQcymvgbcDZGjPkkzQXP2URXJu6J5wPPvuWceC/s4032/7C225411-EBD4-4F03-AD04-839E95ABD383.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTCQCILdXGN3GHEzL_i_gyuic_FvHJxfvAJdDSbO0BPnqy4wvy8O2ZX--PxcaLtQEIPSuKdgF95I8OAsMHaGSGK4uXeASjLyLsIYi84VTK-VPzCbRiMEhEo8tHYm46kmcSWfd7ftPV8knTiUxVz0HQcymvgbcDZGjPkkzQXP2URXJu6J5wPPvuWceC/s320/7C225411-EBD4-4F03-AD04-839E95ABD383.jpeg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Vertical Tasing of Poggio Rosso</td></tr></tbody></table><div><p>This later earned the designation Gran Selezione in 2011, which required the wine to come from a single vineyard and be aged for at least 30 months.</p><p><b>2013 Poggio Rosso</b></p><p>Gran Selezione is only released during outstanding vintages. In fact, the 2013 Poggio Rosso was only the second vintage of the Gran Selezione. The year started cooler with an abundance of rainfall that led to delayed flowerings among the vines. This recovered quickly with above average temperatures in early July and gradual maturation in August and September. By harvest, the grapes had plenty of aromatic substances and polyphenols.</p><p>Medium ruby with a tinge of garnet in the glass, a swirl of the wine brings an opulent aroma of cherries and herbs. The palate is delicate and pleasant with tart cherries. It is medium-bodied with high acidity. The tannins are fine and integrated, and the finish is very long.</p><p><b>2016 Poggio Rosso</b></p><p>2016 is the fourth vintage of the Gran Selezione. That year, the winter was mild and rainy. Unlike 2013, high temperatures in April of 2016 caused the vines to flower a couple of weeks early. A regular May followed by unseasonably hot summer months with periodic rains allow the vines to fruit without water distress.</p><p>Possessing the classic Sangiovese medium ruby color, the wine gives off a yeasty, earthy aroma. On the palate, the funk eases into a vibrant burst of tart cherries. The wine is light to medium-bodied with high acidity and hairy tannins. The finish remains very long.</p><b>My Verdict: </b>While both vintages differ in the finer flavor profiles, the underlying structure of the wine is typical of a Chianti Classico - the ruby color, the tart cherries, high acidity, and long finish. The older vintage has an elegance to it, while the younger vintage is livelier and has more character and complexity. I look forward to enjoying a glass of Chianti Classico next year in Tuscany itself.</div><p></p></div>Adriennehttp://www.blogger.com/profile/08578328278151086962noreply@blogger.com1tag:blogger.com,1999:blog-806352904066271617.post-82616735185734661352023-02-28T21:51:00.004-08:002023-06-11T21:56:45.960-07:00Alphabet Soup of Wine<!-- Google tag (gtag.js) -->
<script async src="https://www.googletagmanager.com/gtag/js?id=G-8KKVVNLYPE"></script>
<script>
window.dataLayer = window.dataLayer || [];
function gtag(){dataLayer.push(arguments);}
gtag('js', new Date());
gtag('config', 'G-8KKVVNLYPE');
</script><p></p><div><p>You may have noticed that some wineries provide technical sheets for their wines. These sheets often contain a bunch of acronyms - pH, TA, RS, and ABV. Ever wonder what they mean and whether you should care? Let’s demystify this alphabet soup of wine.</p></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWy3UiTcYd-lPgnw9d3yetGTElOqKzYdzNEAzRWqODUbsVHj7uvLyf37JyN82uNDvRmScnQBtaOI_ThdGhI4OppGfsEh6x6iURLi5aIAZCF80_8f0mU27pVZY6cLM3dEPBWzaj7VGSEMmlcVNe2AEwhUm7dDKkE1STokW87KQ4FBAcVNed7Y_dqlwh/s3819/sigmund-yXiLaaYwg_E-unsplash.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2804" data-original-width="3819" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWy3UiTcYd-lPgnw9d3yetGTElOqKzYdzNEAzRWqODUbsVHj7uvLyf37JyN82uNDvRmScnQBtaOI_ThdGhI4OppGfsEh6x6iURLi5aIAZCF80_8f0mU27pVZY6cLM3dEPBWzaj7VGSEMmlcVNe2AEwhUm7dDKkE1STokW87KQ4FBAcVNed7Y_dqlwh/w400-h294/sigmund-yXiLaaYwg_E-unsplash.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="-webkit-text-size-adjust: auto; text-align: start;">Alphabet Soup by </span><a href="https://unsplash.com/@sigmund?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Sigmund</a><span style="-webkit-text-size-adjust: auto; text-align: start;"> on </span><a href="https://unsplash.com/s/photos/wine-alphabet?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Unsplash</a><span style="-webkit-text-size-adjust: auto; text-align: start;"></span></td></tr></tbody></table><div><b>pH</b> </div><p>pH stands for potential of hydrogen or power of hydrogen. It measures the acidity or alkilinity of an aqueous solution. The pH scale ranges from 1 to 14, with 7 being neutral. Wine is acidic, and its pH usually runs in the 3’s. White wines pH is typically in the 3.0 to 3.6 range, and red wines in the 3.4 to 3.9 range. Wines with lower pH tend to be more puckering on the palate, while wines with higher pH tend to be rounder. Think lemon juice versus tomato juice.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgszacgUwrDW9Mi4LmbhH4GVywbi8Ar7ru3GCB32JgXPVsJpFCMcR_ddAU4EXAro_T03N6n1QvKaikCwgbv0-75Eptk31u8Ic6NWh9M3eyBAFPrRpVTgNwgKBHFFhGWXQ4hYnMNsbeHyzTJi0xyH37vZTHuWrwRa2uAZ88AFdDKOAg0yx6Ku0OqaPmv/s495/14EF8DA7-7C11-4082-90EB-713D9904D72E.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="371" data-original-width="495" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgszacgUwrDW9Mi4LmbhH4GVywbi8Ar7ru3GCB32JgXPVsJpFCMcR_ddAU4EXAro_T03N6n1QvKaikCwgbv0-75Eptk31u8Ic6NWh9M3eyBAFPrRpVTgNwgKBHFFhGWXQ4hYnMNsbeHyzTJi0xyH37vZTHuWrwRa2uAZ88AFdDKOAg0yx6Ku0OqaPmv/w400-h300/14EF8DA7-7C11-4082-90EB-713D9904D72E.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">pH Scale by <a href="https://creativecommons.org/licenses/by/4.0">Alvy16 on WiKimedia Commons</a></td></tr></tbody></table>In the vineyard, pH is used in conjunction with TA (or Titratable Acidity), sugar, and flavor to determine the optimal time for harvest. pH in grapes increases as they ripen and further rises incrementally during the fermentation process. If pH is lower than 3.0, it may be an indication that the grapes have been harvested before they are fully ripened. The resulting wine flavor may not be well developed. The reverse is true if pH is more than 4, suggesting a flabby wine with little acidity to liven it. <div><br /></div><div><i><b>Fun Fact:</b> Acidity acts as a buffer to preserve wine. Wine collectors often favor a vintage with a lower pH for cellaring.</i><div><div><br /></div><div><b>TA</b><br /><div><div><br /></div><div>TA is often used to refer to Total Acidity and Titratable Acidity interchangeably. The truth is that Total Acidity is the measure of <i>both</i> titratable and non-titratable acids. However, because Titratable Acidity is easier to derive, it is often used as an approximation of Total Acidity. In this blog post, TA refers to Titratable Acidity. A good TA range for white wines is 7-9 g/L and that for red wines is 6-8 g/L. </div><div><br /></div><div>While pH measures the intensity of acids, TA measures the concentration of acids. To illustrate the difference between pH and TA, let’s make a Bloody Mary.</div><div> </div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQFQ0zIBr3eaKgKM33uSZ_BhumvTCmYhpili_0340hCsoY8OFRfpAnvysoItJ8F3CqFyFXvQgQ-v8YV3kOnLgCg8o_AWG4nThzw8Ms3BDb8GwBHzGWlwsN7StuEvhi0NfiyUBqPlL7fRX6kHRYQnCNI8PTMF3V2TXn55TjWykjzLzY4z0pf2LqFAmj/s5760/toni-osmundson-arCQ2Xgt_OE-unsplash.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="5760" data-original-width="3840" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQFQ0zIBr3eaKgKM33uSZ_BhumvTCmYhpili_0340hCsoY8OFRfpAnvysoItJ8F3CqFyFXvQgQ-v8YV3kOnLgCg8o_AWG4nThzw8Ms3BDb8GwBHzGWlwsN7StuEvhi0NfiyUBqPlL7fRX6kHRYQnCNI8PTMF3V2TXn55TjWykjzLzY4z0pf2LqFAmj/w266-h400/toni-osmundson-arCQ2Xgt_OE-unsplash.jpg" width="266" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="-webkit-text-size-adjust: auto; text-align: start;">Bloody Mary by </span><a href="https://unsplash.com/pt-br/@lifewithsydney?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Toni Osmundson</a><span style="-webkit-text-size-adjust: auto; text-align: start;"> on </span><a href="https://unsplash.com/photos/arCQ2Xgt_OE?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Unsplash</a><br /><span style="-webkit-text-size-adjust: auto; text-align: start;"></span></td></tr></tbody></table></div><div><br /></div></div></div></div></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div><div><div><div><div style="text-align: left;">1. Mix 0.5 oz of lemon juice to 2 oz of vodka and taste it. It will likely pucker you up! </div></div></div></div></div></blockquote><div><div><br /></div></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div><div style="text-align: left;">2. To that, add 4 oz of tomato juice, mix, and taste again. It will taste less sour. </div></div></blockquote><div><div><br /></div></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div><div style="text-align: left;">Both lemon juice and tomato juice are acidic ingredients. However, lemon juice contains citric acid which has a low pH of 2, while tomato juice contains a blend of citric, malic, and ascorbic acids with a combined pH of 4.1 to 4.4. So even though the concentration of acids (or TA) in the drink has increased with the addition of the tomato juice, the intensity of the combined acids has decreased. </div></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: left;"> 3. Now add your Worcestershire sauce, Tobasco sauce, horseradish, celery salt, and all the other good stuff and enjoy!</p></blockquote><div><div><b style="font-style: italic;">Fun Fact:</b><i> While some wine collectors use pH as an indication of good acidity and therefore aging potential, others use TA as a measure. A vintage with a higher TA is definitely preferred for aging to a vintage with lower TA. </i></div><div><i><br /></i></div><div><b>RS</b></div><div><br /></div><div>RS stands for residual sugar, the leftover grape sugar after alcoholic fermentation is completed. RS is measured using g/L or %. (10 g/L is 1% residual sugar.) Most dry wines will have close to zero residual sugar so you don’t typically see RS listed in the tech sheet. Sweet wine starts at about 35 g/L or 3.5% RS and can go up to over 200 g/L or 20% RS. </div></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq4jwlNs2EbPtie0Cc8BfHpq9pSsJ29id0mg582LdF0d1lbAz96oy1XOMAO5-11TaIW8uoNLyjL_Yb1HwotRUNOU3oFIb_uO3NXLkymm7GskNVei6ld3g46gu50ozqLRHOUJE0a4abR8Yyw9LTSTmAe0Cradq4DLm0jDcdcJUs2yXcs0CfJHIiAN_q/s3360/jeff-burrows-VvkVEqQ2o3I-unsplash.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2081" data-original-width="3360" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq4jwlNs2EbPtie0Cc8BfHpq9pSsJ29id0mg582LdF0d1lbAz96oy1XOMAO5-11TaIW8uoNLyjL_Yb1HwotRUNOU3oFIb_uO3NXLkymm7GskNVei6ld3g46gu50ozqLRHOUJE0a4abR8Yyw9LTSTmAe0Cradq4DLm0jDcdcJUs2yXcs0CfJHIiAN_q/w400-h248/jeff-burrows-VvkVEqQ2o3I-unsplash.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-size: 11.88px; text-align: start;">Sauternes by </span><a href="https://unsplash.com/@jmb5121?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; color: #771100; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 11.88px; text-align: start; text-decoration: none;">Jeff Burrows</a><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-size: 11.88px; text-align: start;"> on </span><a href="https://unsplash.com/s/photos/sauterne?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; color: #771100; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 11.88px; text-align: start; text-decoration: none;">Unsplash</a></td></tr></tbody></table>Some of the best sweet wines are produced as a result of <i>botrytis</i>, also known as Noble Rot. <i>Botrytis</i> is a type of fungus that causes grapes to shrivel. As water content evaporates from the grapes, the sugar level increases and intensifies. This causes alcoholic fermentation to complete with excess sugar remaining. Famous botrytized wines include French Sauternes, Hungarian Tokaji, and German Beerenauslese or Trockenbeerenauslese.<div><br /></div><div><i><b>Fun Fact:</b> The most expensive botrytized wine is the Royal Tokaji Essencia that at one point cost $40,000 a bottle. The last I checked, you can get a half bottle for about $1,000.</i></div><div><i><br /></i></div><div><b>ABV</b></div><div><br /></div><div>Last but not least, ABV stands for Alcohol by Volume. It measures how much alcohol is in 100 mL of wine and uses % as the unit of measure. ABV of a wine is dependent on the grape sugar pre-fermentation. During alcoholic fermentation, wine yeast converts grape sugar into ethanol. Wine grapes or <i>vitis vinifera</i> often reach 22 to 26 degrees Brix (symbol °Bx) by harvest. 1 °Bx is 1 g of sugar in 100 g of crushed grape juice and will yield about 0.55% in alcohol content. 22 to 26 °Bx will yield about 12.1 to 14.3% ABV.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiroAtQz1FpdhBNpMBQB41YaYHarROAPK0lFU8VppRGcAYZctDhBDoU0gj1GB_sHCclmdSIxzvwAdSBcf9I5U-PN9RCO1WXC8dEuqhm4R1ijUWXq-ZlwZGZqlYFm60gakTnJuWSYOeafMUSj72l2sI7H5JO9NkoNj8xxXExTQNxOog2k2jbCPm8CJTD/s2048/IMG_0398.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiroAtQz1FpdhBNpMBQB41YaYHarROAPK0lFU8VppRGcAYZctDhBDoU0gj1GB_sHCclmdSIxzvwAdSBcf9I5U-PN9RCO1WXC8dEuqhm4R1ijUWXq-ZlwZGZqlYFm60gakTnJuWSYOeafMUSj72l2sI7H5JO9NkoNj8xxXExTQNxOog2k2jbCPm8CJTD/w320-h240/IMG_0398.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Measuring Brix</td></tr></tbody></table><div>While most new world wines tend to run high in ABV, some European wines have less than 10% ABV. Moscato d’Asti runs around 5-6% ABV, and German Riesling runs around 7-8% ABV. By law, these old world wines are required to stop fermentation before all the sugars are converted to alcohol to create the respective styles of sweet wines.</div><div><br /></div><div><i><b>Fun Fact:</b> In the United States, the alcohol excise tax for wine above 16% ABV is about 50% higher than that for wine at 16% ABV and below. For that reason, you will not see many bottles of wine (if any!) with ABV above 16%.</i></div><div><br /></div><div>I hope you enjoy the demystifying of the alphabet soup of wine and gain some confidence in reading wine technical sheets. And if you are hoping to start a wine cellar, you are now armed with a bit more knowledge on how to pick wines with aging potential. Salud!</div>Adriennehttp://www.blogger.com/profile/08578328278151086962noreply@blogger.com0tag:blogger.com,1999:blog-806352904066271617.post-70172851780439577922023-01-31T21:38:00.002-08:002023-01-31T21:38:27.563-08:00Apa Plagã? Wine from Bali?<p>“Do you like the wine?” The wait staff asked in anticipation.</p><p>I had been having Sauvignon Blanc with dinner at the off-the-beaten-path beach resort in Bintan Island. It was wet and balmy during the monsoon season. Sauvignon Blanc seemed like the best bet with spicy scrumptious Indonesian dishes. The spartan wine menu listed three whites and three reds, just grape varieties. No winery and no vintage were mentioned, making it easy to switch out certain wines. That was what happened. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSaU9gYzWEE7xa7lmfCpkWKU5mgmDiddbwdVNd55Nm9rcToWIlUtbg6NrprbssvJmdXU9Ehxd0Xhe31V9XqSZ4dTpL4P8YrtlA8Qv-WRzHMb9CjJjYyUrrFKtPMFZI-yz0rTrFXymau7Gk_FsKSLihVngiydUJBo3KlsOoCTQAxK0x30LqWnpPVHE9/s3467/90D4532B-46F3-49FE-A24A-C8A43590B146.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3467" data-original-width="2777" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSaU9gYzWEE7xa7lmfCpkWKU5mgmDiddbwdVNd55Nm9rcToWIlUtbg6NrprbssvJmdXU9Ehxd0Xhe31V9XqSZ4dTpL4P8YrtlA8Qv-WRzHMb9CjJjYyUrrFKtPMFZI-yz0rTrFXymau7Gk_FsKSLihVngiydUJBo3KlsOoCTQAxK0x30LqWnpPVHE9/w320-h400/90D4532B-46F3-49FE-A24A-C8A43590B146.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Plagã Sauvignon Blanc</span></td></tr></tbody></table><p>After I told him I actually liked the latest rotation better than the last one, the young man beamed with pride and informed me that the wine was from <a href="https://plagawine.com/" target="_blank">Plagã</a>, a winery in Bali. An Indonesian wine? Go figure!</p><p><b>Journey of Indonesian Wine</b></p><p>Here’s a little known fact. Indonesian viticulture dates back to the 18th Century in Kupang on Timor island, where locals helped Dutch explorers put down the roots of the first vines. Subsequently, there was an expansion of vineyard areas to Besuki and Banyuwangi in the island of Java. When the Dutch rule in Indonesia ended with World War II and was followed by Indonesian self-rule, the Muslim country imposed strict alcohol controls that set its wine culture back.</p><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuWtuX6CSW8RMwtfh7HX2HYecKii8630YPXcSQJzoRo7DylLE7fT7FylxiBbYEtqZ1d1birKi2k-5zyqrYk4VlnB4Hf1Q2q-dBo_QXa7qJvTTd3hsdvWE_zvz86rFDV6eVlso1osIx3IkbRjN8je4iV6wDtNykrmFtua3y1Plin04RwvsoWYEAhdqr/s3872/cassie-gallegos-Lqno1bhxoiE-unsplash.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3872" data-original-width="2581" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuWtuX6CSW8RMwtfh7HX2HYecKii8630YPXcSQJzoRo7DylLE7fT7FylxiBbYEtqZ1d1birKi2k-5zyqrYk4VlnB4Hf1Q2q-dBo_QXa7qJvTTd3hsdvWE_zvz86rFDV6eVlso1osIx3IkbRjN8je4iV6wDtNykrmFtua3y1Plin04RwvsoWYEAhdqr/w266-h400/cassie-gallegos-Lqno1bhxoiE-unsplash.jpg" width="266" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="-webkit-text-size-adjust: auto; text-align: start;">Bali by </span><a href="https://unsplash.com/@theadventurebitch?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Cassie Gallegos</a><span style="-webkit-text-size-adjust: auto; text-align: start;"> on </span><a href="https://unsplash.com/s/photos/Bali?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Unsplash</a></td></tr></tbody></table></div><p>In the last couple of decades, however, the Indonesian government has relaxed its controls on alcohol importation and consumption. With an ever rising popularity of Bali as a tourist destination and an increased appetite for fine wines among urban middle-class Indonesians, wine culture is making a swift comeback. </p><p><b>Viticulture in Bali</b></p><p>The arid high-altitude north coast of Bali is rich with volcanic soil making it suitable for growing wine grapes even in a tropical climate. Vineyards that dot Sanggalangit and Seririt villages grow mostly Probolinggo Biru (or Chasselasloulou), Alphonse-Lavalée, and Muscat. More recently, Syrah (or Shiraz), Pinot Gris (or Pinot Grigio), Cabernet Sauvignon, Chardonnay, and even Italian grape, Malvasia Nera, were added to the mix.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhgy5rkxfnmDe3DU4UpPnfSWwZWXr2_9QjePJM799kCAxJYSaaUMawsXO3sW8dnB1YTxU_a98LgEMOpu6mLQmTAS8U2KltHfrs0OFpDKNorKxSpNmtGCVyKyj_julSowwrhPV-Lsd67ceAoe9Dmd6P6LA2AYkGtVO_oydwPVUqTtc85zic-sdgqgRr/s270/2069A93D-EC7B-4CD5-BAF1-C5729B3603A1.webp" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="270" data-original-width="270" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhgy5rkxfnmDe3DU4UpPnfSWwZWXr2_9QjePJM799kCAxJYSaaUMawsXO3sW8dnB1YTxU_a98LgEMOpu6mLQmTAS8U2KltHfrs0OFpDKNorKxSpNmtGCVyKyj_julSowwrhPV-Lsd67ceAoe9Dmd6P6LA2AYkGtVO_oydwPVUqTtc85zic-sdgqgRr/w320-h320/2069A93D-EC7B-4CD5-BAF1-C5729B3603A1.webp" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span face="poppins, sans-serif" style="-webkit-text-size-adjust: auto; caret-color: rgb(46, 46, 46); color: #2e2e2e; font-size: 15px; letter-spacing: 0.07px; text-align: start;">Vineyard in </span><span face="poppins, sans-serif" style="-webkit-text-size-adjust: auto; caret-color: rgb(46, 46, 46); color: #2e2e2e; font-size: 15px; letter-spacing: 0.07px; text-align: start;">Sanggalangit Village, Bali</span></td></tr></tbody></table><div>Located just 8 degrees south of the equator with temperature ranging from low 70s to high 80s degrees Fahrenheit, Bali is unconventionally warm for growing <i>vitis vinifera. </i>Vineyards have to experiment with different growing practices to produce viable grapes for winemaking. Also being challenged is the concept of vintage since grapes may be harvested as often as three times a year without the constraints of temperate seasonal changes. As a result, some wineries even stop listing the vintage on the wine label.</div><div><div><br /></div><div><b>Viniculture in Bali</b></div><div><br /></div><div>There are about half a dozen wineries in Bali. Some produce wines with grapes from their local estate vineyards while others prefer to source grapes from more conventional wine growing regions. I now have had a taste of a locally grown Indonesian wine and an Indonesian wine that is made from sourced grapes. I can’t say I fully appreciated the former, but I quite enjoy the latter, perhaps because it tastes more familiar.</div><div><br /></div><div>Founded in 1994, <a href="https://www.hattenwines.com/" target="_blank">Hatten Wines</a> is the first winery in Bali and one that grows grapes locally. Led by Australian winemaker James Kalleske, the winery offers a wide portfolio of red, white, rosé, and sparkling wines from its estates. Other Balinese wineries with local estate vineyards are <a href="http://sababaywinery.com/Home" target="_blank">Sababay Winery</a> that makes both wines and spirits as well as <a href="https://cantinebalitawine.com/" target="_blank">Cantine Balita</a> that focuses on Italian grapes or Italian-style wines.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ObrFBHYc9edX8Ar3inXtDQi1KnHh-EUotw2Ad3otYaBi2dJ2yCfL_GKBkkQuiyqbO6ipeM01ATx97fvBHmVWRwa1BVUgDyxQES-Mb3Khm_k4aaZRxlSlzrrPiGINxnT1JZaaRPavZyKsLeQf7Qx-BO2fEuO8XFLGvDXLyDsVHNwoy5ZtpwQuxovS/s2280/Hatten.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2280" data-original-width="1645" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ObrFBHYc9edX8Ar3inXtDQi1KnHh-EUotw2Ad3otYaBi2dJ2yCfL_GKBkkQuiyqbO6ipeM01ATx97fvBHmVWRwa1BVUgDyxQES-Mb3Khm_k4aaZRxlSlzrrPiGINxnT1JZaaRPavZyKsLeQf7Qx-BO2fEuO8XFLGvDXLyDsVHNwoy5ZtpwQuxovS/w289-h400/Hatten.jpg" width="289" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Hatten sparkling white</td></tr></tbody></table><div>Plagã is one of two Balinese wineries that source grapes outside of Indonesia. The winery was launched in April 2013 by <a href="https://indowines.com/" target="_blank">PT Indowines</a>, one of 14 licensed wine importers in Indonesia. Led by Argentinian winemaker Pablo Gonzalez, Plagã wines are made with grapes sourced from Chile, Australia, and parts of Europe. In fact, the Sauvignon Blanc I had was made with 60% Chilean (Central Valley) and 40% Italian (Sicily) grapes. The other Balinese winery <a href="https://www.capediscovery-wines.com/" target="_blank">Cape Discovery</a> sources its grapes from Australia, New Zealand, and France.</div><div><br /></div></div><div><b>My Verdict:</b> While unexpected, it was fun to taste wine from a tropical climate. My favoring the Indonesian wine that is made with grapes sourced from conventional wine growing regions is likely a personal bias. It may be worthwhile to revisit both types of Indonesian wines side by side and paired with local cuisines. That’s definitely on the list for my next trip to Bali!</div><div class="separator" style="clear: both; text-align: center;"></div>Adriennehttp://www.blogger.com/profile/08578328278151086962noreply@blogger.com0tag:blogger.com,1999:blog-806352904066271617.post-7298528033699151962022-12-31T21:53:00.001-08:002022-12-31T21:53:14.206-08:00The Water of Life Named Marc<p>I recently had my first taste of a Marc de Bourgogne, thanks to an old friend. Not just any marc, but one that is made from the pomace of the elusive, exclusive Domaine de la Romanée-Conti (affectionately known as DRC and definitely a bucket list wine). While I am not a connoisseur of fine spirits, this marc was aromatic, luscious, smooth, and without the slightest bit of burn.</p><p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6miVFKQBlltDhpRg0EhNqLatcBefjRvR898ykkZhpnU0-fgd54Nhj_n9Bt6mGwRItzcppCrAOVwlAKNSsYYORtp15c6hrbdymtEDxkQ6Ykuz68Grh4k7h7Y6NLaDPpYfkyJxeIVmYStn28PkhEkUCVjdKTmEY4mlGzxLddmgpj5Mt2axOpMfLCC2E/s4032/C285CD87-9E4E-421C-95ED-BBE16F6C72D7.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6miVFKQBlltDhpRg0EhNqLatcBefjRvR898ykkZhpnU0-fgd54Nhj_n9Bt6mGwRItzcppCrAOVwlAKNSsYYORtp15c6hrbdymtEDxkQ6Ykuz68Grh4k7h7Y6NLaDPpYfkyJxeIVmYStn28PkhEkUCVjdKTmEY4mlGzxLddmgpj5Mt2axOpMfLCC2E/w300-h400/C285CD87-9E4E-421C-95ED-BBE16F6C72D7.jpeg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Domaine de la <span style="text-align: left;">Romanée</span>-Conti Marc de Bourgogne</td></tr></tbody></table><br />Fascinated, I decided to dig a little deeper - <i>What is marc? Is it different from brandy or grappa? What makes it special?</i></p><p><b>Marc vs. Brandy</b></p><p>Marc<i> </i>(pronounced “mahr”) is short for <i>eau de vie de marc</i>, which literally translates to water of life of the grape pomace. It is more commonly known as pomace brandy. The term “brandy” is generally used to describe a spirit that is distilled from wine. If a fruit wine is used for distillation, then the distillate will be referred to as that particular fruit brandy; such as plum brandy or pear brandy. Marc however is distilled from grape pomace rather than wine. So what is grape pomace? </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNevNc58CV8GH2IcxP7891GCJsoXl0sdvA7YZI8Men6hDb3WbISsaaA9XeT5ZiIcyhzx1BHPSM2OnU926STnJzEjOE6B5S3M_lY6zR0BRdIXUaK7qPSP9mmH_MyxbgcBHDb8Ne2TrAqixvwYTSTqYE4GVtSk4nft8Ew3NE3bif9vh8VG6e2QCSIFsb/s461/B399C3A4-1EA5-4D01-9237-2DF469B79DEB.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="346" data-original-width="461" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNevNc58CV8GH2IcxP7891GCJsoXl0sdvA7YZI8Men6hDb3WbISsaaA9XeT5ZiIcyhzx1BHPSM2OnU926STnJzEjOE6B5S3M_lY6zR0BRdIXUaK7qPSP9mmH_MyxbgcBHDb8Ne2TrAqixvwYTSTqYE4GVtSk4nft8Ew3NE3bif9vh8VG6e2QCSIFsb/w400-h300/B399C3A4-1EA5-4D01-9237-2DF469B79DEB.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Grape pomace by <a href="Olivier Colas (https://olouf.fr), CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via Wikimedia Commons" target="_blank">Olivier Colas</a></td></tr></tbody></table><div>In winemaking and especially for red wine, crushed grapes (including pulp, skin, seeds, and stems) are fermented with the juice. When the fermentation is done, the wine is pressed to extract the juice from the solid grape debris. What is then left on the press is alcoholic grape pomace that can be distilled into marc. </div><div><br /></div><div>The general opinion of experts in fine spirits is that wine brandy is more refined, aromatic, and complex than pomace brandy. However, Marc de Bourgogne breaks the rustic spirit stereotype. It is multi-dimensional, smooth, and velvety. A vintage DRC marc further brings it up several notches and is definitely <i>la crème de la crème</i>.</div><div><br /></div><div><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><b>Marc vs. Grappa</b></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><div><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><br /></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><div>For the longest time, I had always associated brandy with distillate from wine and grappa with distillate from pomace. Beyond my over-simplified paradigm of grape spirits, the world of brandies spans countries, terroirs, grape varieties as well as distillation and aging methods. Now let’s delve into the difference between marc and grappa.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguYOssWeFHUg9HjEJP0s3F_wlhrXj3kLelhMLgFA4fQ7BYVff2sckisuLZCj8uXl9XMjNOPtgj-C2fRrhF3dUFtcvVscRg81XvhNXeR0m8cywp0Q9-JmRfcql1fsDFz286v8P9L82gN9SIFk-2E3aeWVkZBjF97T9ZLtZPihQ6ujlF3oxRSataprY_/s6000/joel-jasmin-forestbird-TXi0fsYFlu0-unsplash.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguYOssWeFHUg9HjEJP0s3F_wlhrXj3kLelhMLgFA4fQ7BYVff2sckisuLZCj8uXl9XMjNOPtgj-C2fRrhF3dUFtcvVscRg81XvhNXeR0m8cywp0Q9-JmRfcql1fsDFz286v8P9L82gN9SIFk-2E3aeWVkZBjF97T9ZLtZPihQ6ujlF3oxRSataprY_/w266-h400/joel-jasmin-forestbird-TXi0fsYFlu0-unsplash.jpg" width="266" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Grappa<span style="-webkit-text-size-adjust: auto; text-align: start;"> by </span><a href="https://unsplash.com/@theforestbirds?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Joel & Jasmin Førestbird</a><span style="-webkit-text-size-adjust: auto; text-align: start;"> on </span><a href="https://unsplash.com/s/photos/grappa?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Unsplash</a><span style="-webkit-text-size-adjust: auto; text-align: start;"></span></td></tr></tbody></table><br /><div>The obvious difference is that marc is French and grappa is Italian and consequently the different grape varieties used. For instance, Marc de Bourgogne is made from one or several of the Burgundian grapes such as Pinot Noir, Chardonnay, and Aligoté. While grappa may be made from the respective regional grapes, a special category known as aromatic grappa is made from the more “fragrant” grape varieties, such as Moscato, Gewürztraminer, Müller-Thurgau, and Riesling.</div><div><br /></div><div>Marc and grappa also have different aging requirements. According to French regulations, Marc de Bourgogne has to age at least two years uninterrupted in an oak barrel. It is not uncommon however for aging to go on for 10 to 20 years. Grappa, on the other hand, is only required to rest for 6 months after distillation and does not have to age in oak. As a result, grappa tends to be a clear spirit while marc is darker with a caramel tinge.</div><div><br /></div><div>Still intrigued? Check out this educational comparative tasting of Marc de Bourgogne and grappa by YouTube reviewer, Scott of Different Spirits. </div><div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/xNDqoZ8snVg" width="320" youtube-src-id="xNDqoZ8snVg"></iframe></div></div><div><div><br /></div></div><div><b>My Verdict:</b> I am so blessed to be able to try a very special Marc de Bourgogne. While you can get a bottle of Marc de Bourgogne for under $100, marcs from many reputable Burgundian wineries run in the hundreds and one from DRC may run in the thousands, that is if you can get your hands on a bottle. If you find marc in a restaurant digestif menu, you should try it. I’d love to know what you think.</div>Adriennehttp://www.blogger.com/profile/08578328278151086962noreply@blogger.com0tag:blogger.com,1999:blog-806352904066271617.post-3336017686847883442022-11-30T23:09:00.001-08:002022-11-30T23:11:39.744-08:00Wine Gift Ideas<p>Even though Black Friday and Cyber Monday are behind us, it is still a while before Christmas. Are you looking for some gift ideas for the oenophile on your nice list? Or are you the oenophile on your nice list? Let me share some of my favorite wine things. Hopefully they will inspire more ideas, whether you are going for the style, the sparkle, the splurge, or something else.</p><p><b><span style="color: #990000;">The Style</span></b></p><p>Be it going to a restaurant or to a party, every wine lover needs a good tote to carry that special bottle for the occasion. I have owned and lost several single-bottle wine totes over the years. Then my friend gifted me with this stylish two-bottle insulated wine cooler bag made by <a href="https://www.picnictime.com/pages/legacy" target="_blank">Legacy</a>. I love the the elegant design of earth-toned cotton canvas and faux leather as well as the luxurious feel to it.</p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr-Juo7PCx1VWB7oTNe-WOWmcf0ylZ7vDRd7rEwXw7DMmlwqJCceTp0asBOck8ppao_FngmADq5pymGXG-kArKtiWEFCXyinAy2rdxyHkGefbBqwLhmMldMz8hi_yYfo3tBHshAqoaB4H1Xe0Ne86eCWhLe3r_MAYkpFisAf7d8-MyY3_tTVxvTgQJ/s828/C190530B-E348-4EB3-B69F-1CC4A327AA20.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="707" data-original-width="828" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr-Juo7PCx1VWB7oTNe-WOWmcf0ylZ7vDRd7rEwXw7DMmlwqJCceTp0asBOck8ppao_FngmADq5pymGXG-kArKtiWEFCXyinAy2rdxyHkGefbBqwLhmMldMz8hi_yYfo3tBHshAqoaB4H1Xe0Ne86eCWhLe3r_MAYkpFisAf7d8-MyY3_tTVxvTgQJ/w400-h341/C190530B-E348-4EB3-B69F-1CC4A327AA20.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Legacy Two-Bottle Wine Tote</td></tr></tbody></table><p></p><p>This tote must be bound to me by some magic spell because I have not lost it. Truthfully, it could simply be the fact that it is bigger compared to the single-bottle collapsible totes I used to own. I often carry my water bottle in the second compartment so that I can stay hydrated at any time. You will find many cute wine totes in the market. Select the size and style that fit your favorite oenophile and your budget.</p><p><b><span style="color: #990000;">The Sparkle</span></b></p><p>I love the sparkle of wine glasses and own a modest collection. For dessert wine or just little taste, I have small Waterford Lismore lookalikes and straight narrow bowl stemwares. For Champagne and other bubblies, there are flutes, coupes, and tulip wine glasses. Last but not least, I own stem and stemless glasses of various sizes for red, white, and rosé.</p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVjQIkDyw65_RU84pRMHS3U0xqkdkwrwdaqydOdkgwbSpHhy0LU9R0U04qhJ35ISmhwQlDbE7qjg3vIF-LbrjZExK3oiuib9p_0UrPmBghie5CvdeJMBTyYl1qUXk-xUT6z1Mn1pq5aDNi7-9tN_bH4_bLlw7-cDU45YL3_CqRhCj3ENBjjMkeHDzo/s3855/4567356E-E724-4DA7-ACA2-A14C48512C7D.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2137" data-original-width="3855" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVjQIkDyw65_RU84pRMHS3U0xqkdkwrwdaqydOdkgwbSpHhy0LU9R0U04qhJ35ISmhwQlDbE7qjg3vIF-LbrjZExK3oiuib9p_0UrPmBghie5CvdeJMBTyYl1qUXk-xUT6z1Mn1pq5aDNi7-9tN_bH4_bLlw7-cDU45YL3_CqRhCj3ENBjjMkeHDzo/w400-h221/4567356E-E724-4DA7-ACA2-A14C48512C7D.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">My wine glass collection</td></tr></tbody></table><i>Does the shape or size of the wine glass matter?</i> I think it does to some extent. For example, stemware lets you to hold the glass in a way that does not impart body heat to the wine. The bigger bowl in red wine glasses allows the wine to swirl and breathe, and the narrower rim directs the aroma to your nose as you sip the wine. As for sparkling wine, you get to admire the strings of bubbles traveling the length of the flute or spreading out in tiny bursts on the surface of a coupe. Pick something from the vast selection and enhance your oenophile’s wine sipping experience.<div><p></p><p><b><span style="color: #990000;">The Splurge</span></b></p><p>If you are going for the splurge, the Coravin wine preservation system is an excellent gift for the serious wine collector… if he or she doesn’t own one already. Coravin allows you to extract wine from the bottle without removing the cork. A hollow needle is inserted into the cork and pumps argon into the bottle to draw out the wine. The inert gas then displaces the space left behind. Unlike oxygen that will oxidize and age the wine, argon is non-reactive. The cork then reseals from the needle hole naturally.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhopqLaTFK6il3DxIeksAQ9kgViYPSt2cqawrMBRCCgRfGwQfdUs98AjHvkI3cv554Y4kBJbtOgKhVS-KWIfJ64eQvMijCI3yz9fCUuDrWZQUSXt3e_K5-qyLq0nkYPDA3eksn0bXnIG253S32gxGKTyVYGgVJkwu8khczsgg5JoAglbAoKT1SXvZLs/s2048/fullsizeoutput_2c39.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1422" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhopqLaTFK6il3DxIeksAQ9kgViYPSt2cqawrMBRCCgRfGwQfdUs98AjHvkI3cv554Y4kBJbtOgKhVS-KWIfJ64eQvMijCI3yz9fCUuDrWZQUSXt3e_K5-qyLq0nkYPDA3eksn0bXnIG253S32gxGKTyVYGgVJkwu8khczsgg5JoAglbAoKT1SXvZLs/w278-h400/fullsizeoutput_2c39.jpeg" width="278" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">My Coravin preservation system</td></tr></tbody></table><p style="text-align: left;">With a three-figure price tag, Coravin is a great accessory for that respectable cellar. A wine connoisseur is often curious about how a special bottle of wine will evolve over time. You can buy several bottles of the same wine and open a bottle every year or you can just buy one bottle and taste it via Coravin over a few years. Or perhaps your wine connoisseur fancies a glass from a particular wine but not the entire bottle. Coravin is perfect for that too. </p><p style="text-align: left;"><b>My Verdict:</b> Whether you are gifting a casual wine lover or a serious wine connoisseur, I hope this list of my favorite wine things will generate more ideas. But more precious than all these is the gift of friendship and the joy of sharing a treasured bottle together. Cheers to you and yours this holiday season!</p></div>Adriennehttp://www.blogger.com/profile/08578328278151086962noreply@blogger.com0tag:blogger.com,1999:blog-806352904066271617.post-77793075846623514762022-10-31T22:02:00.001-07:002022-10-31T22:02:19.226-07:00Upcycle that Wine!<p>Do you have a bottle of wine that doesn’t meet your expectation? In my case (pun intended), I have a dozen from my own vintage with high volatile acidity (VA). As you contemplate drinking or draining the wine, may I suggest you upcycle it! Here are a few of my tried and true tricks with upcycling sub-par wine:</p><p><b><span style="color: #990000;">1. Cook With It</span></b></p><p>You hear celebrity chefs telling you to only cook with wine that you will drink. That makes sense if you enjoy drinking the same wine as you are cooking. Personally I keep my cooking wine and drinking wine separated. In fact, I almost always cook with wine that I <i>don’t</i> want to drink. In my experience, cooking with a sub-par wine does not detract from the dish. I'm convinced that no one can tell the difference. </p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD43SF_Sr8hO49-9L49XWkbT8CF-hnDNGiDiWxans7BJC4Kzw9OtEd3o64cCrGyJfeOZroWt7PAJ7mJumrr6VuxAsuPwsT3ooEbAJ-tpVYIk3rUPY5a2spwDjE174uWkm2aWrNidl-gyaWS3wFgHa3dPKpafU127lQkBNznZZ8V3pIOu3wy-2Frrsa/s2400/food-photographer-jennifer-pallian-6S27S6pZ6o0-unsplash.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2400" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD43SF_Sr8hO49-9L49XWkbT8CF-hnDNGiDiWxans7BJC4Kzw9OtEd3o64cCrGyJfeOZroWt7PAJ7mJumrr6VuxAsuPwsT3ooEbAJ-tpVYIk3rUPY5a2spwDjE174uWkm2aWrNidl-gyaWS3wFgHa3dPKpafU127lQkBNznZZ8V3pIOu3wy-2Frrsa/w266-h400/food-photographer-jennifer-pallian-6S27S6pZ6o0-unsplash.jpg" width="266" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;">Bolognese by </span><a href="https://unsplash.com/@foodess?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;">Jennifer Pallian</a><span style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;"> on </span><a href="https://unsplash.com/s/photos/bolognese-sauce?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;">Unsplash</a></td></tr></tbody></table><p></p><p>The trick is to add it to dishes where wine is used to enhance the flavor but is not the star of the show. Some of my favorites are bolognese, Coq au Vin, and braised briskets/short ribs/fill in the blank meat. I would not, however, use it to make wine poached pears.</p><p><b><span style="color: #990000;">2. Whip Up Some Sangria</span></b></p><p>Originated from Spain and Portugal, sangria is a cocktail of wine and chopped or sliced fruit, oftentimes topped with a liquor. Sangria is especially popular in the summer as it takes advantage of the fruit in season. The flavors of sangria vary widely, ranging from dry to sweet and depending on the fruit of choice. But you can always count on it to be refreshing.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFg2nYW9nZPIFPBBwcEd3Dp6TLIoACy6e1eVuZUzd4gdilzD-UhLAvrR-xhF7pPxxWndosk44rW9vUxrvbrCdk-ts8I-h2S34XD05PvSCMWKA7aFWPLO8ei9Pz7dZM2Um0SU3I7KrxTanufE9KopLlvSuXKZI6qBKuNvwbxxeDL-qi9yCfO1u9TZEV/s6720/frank-zhang-2QvfyIkmMWE-unsplash.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4480" data-original-width="6720" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFg2nYW9nZPIFPBBwcEd3Dp6TLIoACy6e1eVuZUzd4gdilzD-UhLAvrR-xhF7pPxxWndosk44rW9vUxrvbrCdk-ts8I-h2S34XD05PvSCMWKA7aFWPLO8ei9Pz7dZM2Um0SU3I7KrxTanufE9KopLlvSuXKZI6qBKuNvwbxxeDL-qi9yCfO1u9TZEV/w400-h266/frank-zhang-2QvfyIkmMWE-unsplash.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;">Sangria by </span><a href="https://unsplash.com/@terasproductions?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;">Frank Zhang</a><span style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;"> on </span><a href="https://unsplash.com/s/photos/sangria?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;">Unsplash</a><span style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;"></span></td></tr></tbody></table><p>Sangria can be made with red wine or white wine; the latter is known as Sangria Blanca. In either version, load a flask up with citrus fruit (oranges and lemons), stone fruit (peaches and nectarines), or even berries, apples or pineapples. Pour a bottle of your favorite sub-par wine in and add some liquor. Most people use brandy. I have used Grand Marnier, rum, fruit schnapps or even port. Sweeten it with sugar or syrup to your taste. Top the flask with ice, stir, and refrigerate for a couple of hours for the flavors to meld together before serving.</p><p><b><span style="color: #990000;">3. Mull Some Glühwein</span></b></p><p>As fall turns into winter, nothing warms the body and the soul like a comforting mug of Glühwein or German mulled wine. In fact, I have just made a couple batches of Glühwein for Halloween. Mulled wine is made by steeping spices in a blend of wine, oranges, and sugar over very low heat so as not to burn the alcohol away. Mulling spices may consist of cloves, star anise, cinnamon sticks, nutmeg, mace, or allspice. They are highly aromatic, comforting, and warm.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEqhdrTjLW6r71FfGuRQj4WkkPdhMTcZ3rj_fR5bNJrgZo_DRjcd-Cw8Vpnjx9KSytssBQQik4io8CDYdc3uVCpWdfl8dcHoWs3q2CnfE2OE-k7JT2E9uttsx-7QtV80iKLrg65GJBxqzNR2kY7x1vUr_n29E8h3JAdUGTyHGgK7Vd4Hnsswxv_GCQ/s3000/hannah-pemberton-bXi4eg4jyuU-unsplash.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3000" data-original-width="2000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEqhdrTjLW6r71FfGuRQj4WkkPdhMTcZ3rj_fR5bNJrgZo_DRjcd-Cw8Vpnjx9KSytssBQQik4io8CDYdc3uVCpWdfl8dcHoWs3q2CnfE2OE-k7JT2E9uttsx-7QtV80iKLrg65GJBxqzNR2kY7x1vUr_n29E8h3JAdUGTyHGgK7Vd4Hnsswxv_GCQ/w266-h400/hannah-pemberton-bXi4eg4jyuU-unsplash.jpg" width="266" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Glühwein</span><span style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;"> by </span><a href="https://unsplash.com/@wandalust?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;">Hannah Pemberton</a><span style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;"> on </span><a href="https://unsplash.com/s/photos/gluhwein?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;">Unsplash</a><span style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;"></span></td></tr></tbody></table>While Glühwein is considered German, different versions of mulled wine, known by different names, can be found all over Europe in the winter. If you like an extra punch, add a shot of liquor to your mulled wine. Popular choices include rum, brandy, vodka, and whiskey.<div><br /></div><div><b>My Verdict:</b> These are three fool-proof ways that I have personally used to upcycle my sub-par wine. One caveat - I would not use wine with cork taint for Sangria and Glühwein. I may cook with it in small amounts. How would you upcycle your wine?</div>Adriennehttp://www.blogger.com/profile/08578328278151086962noreply@blogger.com0tag:blogger.com,1999:blog-806352904066271617.post-69728954507622151802022-09-30T21:42:00.004-07:002022-09-30T21:42:34.167-07:00Somm Blinders - Blind Tasting for the Rest of Us<div>If you are a wine geek, you are probably familiar with the 2012 documentary, <a href="https://www.imdb.com/title/tt2204371/" target="_blank">Somm</a>. The film follows four individuals as they prepped for the Master Sommelier exam. You were likely awed by the candidates’ impeccable ability to blind taste a wine and guess correctly its vintage, variety, appellation, and sub-region. While you aspire to have <i>that</i> kind of palate, you secretly wonder if you could even tell the difference between Coke and Pepsi, or even Diet Coke.</div><div><br /></div><div style="text-align: center;"><iframe frameborder="0" height="360" src="https://youtube.com/embed/f5lytFBQ0aQ" style="background-image: url(https://i.ytimg.com/vi/f5lytFBQ0aQ/hqdefault.jpg);" width="480"></iframe></div><div style="text-align: left;"><br /></div><div style="text-align: left;">The good people behind the documentary have since produced sequels, started a streaming service, and even come up with a blind tasting game for the rest of us. The <a href="https://blindersgame.com/" target="_blank">Somm Blinders</a> is a fun card game that anyone who enjoys wine can play. You may even learn a few things along the way. I’m going to share a few tips on how to get the most out of the game.</div><div style="text-align: left;"><p></p><div style="text-align: left;"><b><span style="color: #990000;">How to Play</span></b></div><div style="text-align: left;"><b><span style="color: #990000;"><br /></span></b></div><div>The Somm Blinders now consists of three decks - the original, the red, and the white. Each deck has a list of wines to be included in the blind tasting. Most of the cards in the deck are about that wine (such as its flavor profile, country of origin, and vintage). Each card is also assigned a number of points.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgobFfMlYiqwkVAw-fy3P8B3DXMcZvElafGrFzPQaxV7uOIraOS18Dn1Y5-vpq0KrDilL1sn4Hje2mgZiOYnF-S3fXfepSSyFSH8YTmDRaw3tFqomsGsHDJn2TjT_V2Z1C0j0tHHvW8xNuEeIl0lLka_UBBt7oYv6OKLs7sAey-qgiSojS2XSL0YRYl/s4032/04647E7C-256B-400E-8639-28DBD2B302EE.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgobFfMlYiqwkVAw-fy3P8B3DXMcZvElafGrFzPQaxV7uOIraOS18Dn1Y5-vpq0KrDilL1sn4Hje2mgZiOYnF-S3fXfepSSyFSH8YTmDRaw3tFqomsGsHDJn2TjT_V2Z1C0j0tHHvW8xNuEeIl0lLka_UBBt7oYv6OKLs7sAey-qgiSojS2XSL0YRYl/w400-h300/04647E7C-256B-400E-8639-28DBD2B302EE.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Somm Blinders Original Deck</td></tr></tbody></table><div>For each bottle round, you will blind taste a wine on the list. But first, every player gets five cards. At each turn, you will pick a new card and then discard one so that you will always have five cards in your hand. As you taste the wine, your goal is to match the cards to the wine. The bottle round ends when someone calls the wine correctly. Each player then gets the total points of the cards that match the wine. For the player who calls the right wine, five extra points will be given.</div><div><br /></div><div><b><span style="color: #990000;">Not All Rules Are Meant to be Broken </span></b></div><div><br /></div><div>The game came with quite a bit of rules. Like many drinking games, part of the fun comes from breaking the rules. But to get the most out of the game, I’d suggest that you not break the following rules.</div><div><br /></div><div><b><i>1. Include only wines that are on the list</i></b></div><div><b><i><br /></i></b></div><div>Do not go rogue, and I don’t mean French red. Do not pick a bottle of wine that is not on the list. The cards are set up to describe the wines on the list and will not work as well if you decide to pick something else.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr6DnEI2e_T4qVlt-7abhAduAPN326Iwat02bhVS0QY-i9MxcHsW_-i6Hmzs7ne12I0y6PTysLdRMzHCcD-hwHSqVu5S93dnJlXC8Jz1gpC0iiq1zg9P8tgJOdidtQMvlF345-oDNGJTa6ppbb3aEcUV7djJBSrOqkRo33scue1IkuopF1hp_FeJS6/s4032/D0B5E389-84A5-43B6-909C-7C10373233C1.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr6DnEI2e_T4qVlt-7abhAduAPN326Iwat02bhVS0QY-i9MxcHsW_-i6Hmzs7ne12I0y6PTysLdRMzHCcD-hwHSqVu5S93dnJlXC8Jz1gpC0iiq1zg9P8tgJOdidtQMvlF345-oDNGJTa6ppbb3aEcUV7djJBSrOqkRo33scue1IkuopF1hp_FeJS6/w400-h300/D0B5E389-84A5-43B6-909C-7C10373233C1.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Five wines from the original deck</td></tr></tbody></table><div><b><i>2. Use only “typical” wines </i></b></div><div><br /></div><div>Here’s a wine term for you - <b>typicity</b> or <b>typicality</b>. According to Jancis Robinson’s <i>Oxford Companion to Wine</i>, this refers to the wine’s quality of being typical of its type, geographical provenance, and even its vintage. An often sited example is Chardonnay from California versus one from Chablis. </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXZqET41cYRdxbnuTfdIT9lH18QKinSBO8WUkflE1PkdhoBSAapjGrFCqmQ5mPVjbVNFonsE421hBa2hDtQB1b-APHpfAmkIuehjSLrhGfDUOiezMP0nu_BVuFqUgAkKJUGvd342lmxwRqHsELKVAfnDEJClfQnucObYdaYMw5vSjYNlZYxj_Sajd1/s3406/54ACFA5E-5286-4572-B763-CCC8E60AC366.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2047" data-original-width="3406" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXZqET41cYRdxbnuTfdIT9lH18QKinSBO8WUkflE1PkdhoBSAapjGrFCqmQ5mPVjbVNFonsE421hBa2hDtQB1b-APHpfAmkIuehjSLrhGfDUOiezMP0nu_BVuFqUgAkKJUGvd342lmxwRqHsELKVAfnDEJClfQnucObYdaYMw5vSjYNlZYxj_Sajd1/w400-h240/54ACFA5E-5286-4572-B763-CCC8E60AC366.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Oaked and unoaked Chardonnay</td></tr></tbody></table><div>First, the grapes may taste different based on the soil and climate from which they grow; in other words, different <i>terroirs</i>. The winemaking method also differs. Chablis is not typically oaked (with the exception of the Grand Cru) and tends to produce a lean and clean Chardonnay with high acidity. California Chardonnay is often oaked, which produces a richer, buttery wine with spice notes. Watch James Beard Award-winning author and wine communicator, Madeline Puckette of Wine Folly, blind taste both wines.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/E7GqBB4w1Nc" width="320" youtube-src-id="E7GqBB4w1Nc"></iframe></div><br /><div>How do you pick a bottle that is “typical” of the grape variety and region? Ask your wine merchant or wine steward from where you purchase your wine. If there is none around, read the label and go for at least a mid price range bottle. I would avoid bottom shelf wine as they are highly unreliable in terms of typicity or typicality. (That is a blog post in itself for another day.)</div><div><br /></div><div><b><i>3. Swirl, smell, sip, and spit</i></b></div><div><br /></div><div>While spitting is optional, this is a friendly reminder to play the game responsibly. Depending on how many bottles you are blind tasting and how you are getting home after the game, spitting may be the smartest thing you do. Even if you don’t win the game this time (who is really keeping a straight score anyways), you will likely live to play another day.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZooQyNUQzL6vWqSNS0zM87_0shCfB3_LMcNsxi6Xy-3rF4DHISm5ffvByPg-u_SS5yp0slvmuJU40_X_-zR8yuqc-dbnMYJdU_newdXEic8m1gy2E4zpJo3Uv9gPzJS3jtvO-lrrJSFLxF-qmlyo1W1j25EFZXdiffSDjwirJWYtQRsinCE6sgLy/s3699/A8A0265F-0872-4D83-8B82-73FBCEC69C0F.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1849" data-original-width="3699" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZooQyNUQzL6vWqSNS0zM87_0shCfB3_LMcNsxi6Xy-3rF4DHISm5ffvByPg-u_SS5yp0slvmuJU40_X_-zR8yuqc-dbnMYJdU_newdXEic8m1gy2E4zpJo3Uv9gPzJS3jtvO-lrrJSFLxF-qmlyo1W1j25EFZXdiffSDjwirJWYtQRsinCE6sgLy/w400-h200/A8A0265F-0872-4D83-8B82-73FBCEC69C0F.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Blind tasting</td></tr></tbody></table><div><b>My Verdict: </b>I have played Somm Blinders with both serious wine nerds and social wine drinkers. Everyone had a great time! We even made up other rules just to keep things interesting. It presents a level playing field so no one has to worry about how much or how little wine knowledge they bring to the game. I currently own the original deck but will definitely be adding to that. Cheers, and let’s have some fun!</div></div>Adriennehttp://www.blogger.com/profile/08578328278151086962noreply@blogger.com0tag:blogger.com,1999:blog-806352904066271617.post-9054269011989945112022-08-31T12:23:00.000-07:002022-08-31T12:23:04.915-07:00Wine Flaw - Excessive Volatile Acidity<p>Ugh! My 2021 vintage has high volatile acidity (VA). It smells of pressed sugarcane juice and nail varnish. While I have made wine with high VA in the past, they were all within the threshold to be bottled and enjoyed. But the prospect for this vintage is dim. Hopefully, the addition of sulfites (sometimes referred to as SO2) will salvage some of it. </p><p>Wait? Is sulfite the good guy now? What about VA? Let’s delve a little into the wine science. </p><p style="text-align: center;"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-JcI2B4O9h0Qnq81Sz-QOYMtJ4RhZrP12XHABLKJm7gCovbaDm8NaonsG3ehWS-QhCGX8wcu76rzmrJeb8PwL10mSxH_Hl_BAUJV07ZIoyxiz5RPbIM_GRntDTw7Lsch9Kkh_lkl7_pQt1ue1EtFcv0Lemyah_0NYJLSz3ckX1PcDXVvDZCsHZVaC/s4608/laura-chouette-PxLeI0pxXrY-unsplash.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4608" data-original-width="3456" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-JcI2B4O9h0Qnq81Sz-QOYMtJ4RhZrP12XHABLKJm7gCovbaDm8NaonsG3ehWS-QhCGX8wcu76rzmrJeb8PwL10mSxH_Hl_BAUJV07ZIoyxiz5RPbIM_GRntDTw7Lsch9Kkh_lkl7_pQt1ue1EtFcv0Lemyah_0NYJLSz3ckX1PcDXVvDZCsHZVaC/w300-h400/laura-chouette-PxLeI0pxXrY-unsplash.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="-webkit-text-size-adjust: auto; text-align: start;">Nail varnish by </span><a href="https://unsplash.com/@laurachouette?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Laura Chouette</a><span style="-webkit-text-size-adjust: auto; text-align: start;"> on </span><a href="https://unsplash.com/s/photos/nail-polish-bottle?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Unsplash</a></td></tr></tbody></table><p></p><p><b>What is VA?</b></p><p>VA is the measure of the volatile or gaseous acids in wine. The gaseous state of the acids is also the reason why VA can often be detected by smell. The aroma compounds that contribute to high VA in wine are primarily acetic acid (commonly known as vinegar) and secondarily ethyl acetate (associated with the smell of nail varnish). Oftentimes, the presence of VA is noticeable by the smell of nail varnish rather than that of vinegar. </p><p>A certain amount of VA is acceptable and sometimes desirable to add to the character of a wine. Some sweet wines, such as Amarone della Valpolicella and Sauternes, and even dry ones, like Barolo, often accumulate a high level of VA. If you see the descriptor “lifted” in tasting notes or wine reviews, that’s what it means. However, when the level of VA results in an overpowering and off-putting aroma, it becomes unpleasant and can result in wine spoilage.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigmCV2XtdgKhMrdi0K6JzLoxQo6tePgb3u4AZMNQJbSiRkLIWOZ3k-cAxsn44a_o0RchR2N2SVxrwDcbf_dKB0cbdgIgr_C0_9HtyH2opI4URULdciVOtxFw9sHXEMDc0C32pWTjinDN4aHnSooNxoMCCizRZFbAbMNoeDo5nd0Z4sc6eDkvv9te_e/s5472/ca-creative-uaMwBQ_wjng-unsplash.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3078" data-original-width="5472" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigmCV2XtdgKhMrdi0K6JzLoxQo6tePgb3u4AZMNQJbSiRkLIWOZ3k-cAxsn44a_o0RchR2N2SVxrwDcbf_dKB0cbdgIgr_C0_9HtyH2opI4URULdciVOtxFw9sHXEMDc0C32pWTjinDN4aHnSooNxoMCCizRZFbAbMNoeDo5nd0Z4sc6eDkvv9te_e/w400-h225/ca-creative-uaMwBQ_wjng-unsplash.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="-webkit-text-size-adjust: auto; text-align: start;">Acetic acid by </span><a href="https://unsplash.com/@ca_creative?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">CA Creative</a><span style="-webkit-text-size-adjust: auto; text-align: start;"> on </span><a href="https://unsplash.com/s/photos/vinegar?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Unsplash</a><br /><span style="-webkit-text-size-adjust: auto; text-align: start;"></span></td></tr></tbody></table><p>VA is created by the activities of acetobacter. Acetobacter is a genus of acetic acid bacteria. It is widespread in nature and is responsible for creating vinegar, intentionally or otherwise. In winemaking, acetobacter can be found in bruised grapes, annoying fruit flies, winemaking equipment or anywhere in the cellar. Good sanitation practices, such as constant wiping down and cleaning with <a href="https://fivestarchemicals.com/star-san" target="_blank">Star San</a>, an acid-based sanitizer, is effective in limiting the presence of acetobacter.</p><p><b>SO2 versus VA</b></p><p>The reality is that it is nearly impossible to keep acetobacter out of the wine. The next layer of defense is to make the wine less conducive for bacterial activity. Acetobacter are aerobic organisms, which means they require oxygen to create havoc in the wine. Sulfite, an antioxidant, is often used to inhibit the microbial activity and growth. Yes, the much maligned sulfites are needed if you don’t want your wine to turn into vinegar.</p><p><b><i><span style="color: #990000;">Side note - </span></i></b>How do natural wineries even make wine without adding sulfites? Maybe that is why natural wines often taste “interesting” and unpredictable!</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx-hzyZtQ67cda9u7Oda0oUBtRJfMYyTCLL3SZ_-JEOu2VYyE8pwb8Nm7W8oq5Qcl9Dye8EC_u6pboDG0LOc1dziBnTgtPZ9HoEYSg0NZMoaIlTSqBMi7MGCwhUthl2XpG_7xELFEUGfrYMRk-K_4rb2jzLWBOgEUhbA9QKAqT6eWZCox6ZlIqblJ4/s5075/mauro-lima-KqxIaTUReYg-unsplash.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="5075" data-original-width="3383" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx-hzyZtQ67cda9u7Oda0oUBtRJfMYyTCLL3SZ_-JEOu2VYyE8pwb8Nm7W8oq5Qcl9Dye8EC_u6pboDG0LOc1dziBnTgtPZ9HoEYSg0NZMoaIlTSqBMi7MGCwhUthl2XpG_7xELFEUGfrYMRk-K_4rb2jzLWBOgEUhbA9QKAqT6eWZCox6ZlIqblJ4/w266-h400/mauro-lima-KqxIaTUReYg-unsplash.jpg" width="266" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Barrel tasting<span style="-webkit-text-size-adjust: auto; text-align: start;"> by </span><a href="https://unsplash.com/@limamauro23?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Mauro Lima</a><span style="-webkit-text-size-adjust: auto; text-align: start;"> on </span><a href="https://unsplash.com/s/photos/smell-wine?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Unsplash</a><span style="-webkit-text-size-adjust: auto; text-align: start;"></span></td></tr></tbody></table><p>Thankfully, modern science has crafted a formula to calculate the amount of sulfites needed for wine protection based on a number of parameters - such as pH and alcohol content. This hobby winemaker is just keeping up with it. </p><p><b><i><span style="color: #990000;">Geek alert - </span></i></b>As a rule of thumb, I have always targeted 50 ppm of FSO2 (parts per million of free sulfur dioxide) in the absence of a lab test. When sulfites are added to the wine, some will bind to the chemicals in the wine and some will dissipate. FSO2 refers to the remaining sulfur dioxide that is “free” or available to protect the wine. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK3gBtd7PW-_MZ9esU8735atJSD9PkxL7gUw2lWvMB2Um60zkxFm4rNgTYdb4HJTBImZEPhYtkIsCFi5OoOatWzxdgByO3yrajgccWjXXjs26XTW0nNZnmuk6ZUIIM6S40hOkvgfeTA5tAC3ArZoU5aKC0ZM55lOaVvLAevLFJ8hV-pu6IcMXsv6FD/s379/23A7D6F6-D3B0-4662-867A-712F77F9C9A8.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="210" data-original-width="379" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK3gBtd7PW-_MZ9esU8735atJSD9PkxL7gUw2lWvMB2Um60zkxFm4rNgTYdb4HJTBImZEPhYtkIsCFi5OoOatWzxdgByO3yrajgccWjXXjs26XTW0nNZnmuk6ZUIIM6S40hOkvgfeTA5tAC3ArZoU5aKC0ZM55lOaVvLAevLFJ8hV-pu6IcMXsv6FD/w400-h221/23A7D6F6-D3B0-4662-867A-712F77F9C9A8.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">FSO2 need by pH level (Credits: <a href="http://enobytes.com">enobytes.com</a>)</td></tr></tbody></table><p></p><p></p><p></p><p>As a hobby winemaker, I don’t perform multiple tests on my wine, unlike a commercial winery that would test throughout fermentation and aging. Instead, I tend to do a single broad spectrum test closer to bottling. Well, that did not work very well when the final test results indicated that the wine was not stable nor stabilizing.</p><p>My wine pH was >4.0, a first for me. Based on the chart above, I would have needed more than twice the regular SO2 dose to protect the wine. Even though I was dosing to achieve 50ppm FSO2, the test results showed that my FSO2 level was only at 4ppm. No wonder my wine is suffering from high VA. Recovery from high VA this late in the game is incredibly challenging. So lessons learned!</p><p><b>My Verdict:</b> Rules of thumb are great until they don’t work. Learning from my own mistakes, albeit painful, sticks better. The good thing about winemaking is that if one vintage fails, you get to do it all over again the next year. You bet I’m going to do things differently, like doing focused tests on the wine and paying more attention to pH. I plan to kick VA in the butt for this next vintage. Wish me luck!</p>Adriennehttp://www.blogger.com/profile/08578328278151086962noreply@blogger.com0tag:blogger.com,1999:blog-806352904066271617.post-53207835222265480142022-07-31T22:46:00.005-07:002022-07-31T22:57:27.618-07:00My Go-To “Grocery Store” Wines<p>Summer! It’s time for road trips, hikes, and picnics. For such moments, you want a wine that is made for easy drinking and maybe fits into a CamelBak®. Here are my three go-to “grocery store” wines that are widely available and eager to please - a white, a pink, and a bubbly.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuMNGUCyjqnjxfIblsU4n31OUptwzwrl1p7N6EBWp7eWMvfEQofzt9Bh-UpfMYhlM_CSVZ6U0VwjFWwv-5hyDGJCdB652ifHQKzeMyM-r_lnvaN7ixA9dcPVU1bbTokDieZyC9DnMQNlXQUsGxbrfqSlTBTw5wknj-hksqb6X7hkeASvWFn6BgNqGx/s1142/FCB3BEF8-C9D9-4B91-8D15-DC4BEFA2738A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1142" data-original-width="913" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuMNGUCyjqnjxfIblsU4n31OUptwzwrl1p7N6EBWp7eWMvfEQofzt9Bh-UpfMYhlM_CSVZ6U0VwjFWwv-5hyDGJCdB652ifHQKzeMyM-r_lnvaN7ixA9dcPVU1bbTokDieZyC9DnMQNlXQUsGxbrfqSlTBTw5wknj-hksqb6X7hkeASvWFn6BgNqGx/w320-h400/FCB3BEF8-C9D9-4B91-8D15-DC4BEFA2738A.jpeg" width="320" /></a></div><p><b>Kim Crawford Sauvignon Blanc</b></p><p>New Zealand Sauvignon Blanc from the Marlborough region is an easy choice for the summer. Kim Crawford ensures consistency of quality for US$10-$18. Pale yellow in the glass, the Sauvignon Blanc has the distinct Marlborough perfume of green apple and fresh herbs. On the palate, it is vibrant with plenty of acidity, tropical fruit, and a tinge of grassy field. Kim Crawford pairs really well with fresh oysters and seafood. It also works with corn dogs and coleslaw.</p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzSrIyNFM2P9qEaZ1RbuUkN5KPWxJH8zOT54DRg4H2svTTrVZOhkKHK2vpbTw-b7ZXjK9Y6LtmABDEMACu4tq6-jxQCCWTUHBuNRAasBk9OaGzfUAMXAvZJph13cHa046jvbd7goVZjBWuMDk1ae69_nlLP5VhamhCIZeaViPUS_3Cchxlocs-B4k8/s1162/6A8F8526-A58B-4C39-9757-420AD27FD719.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1162" data-original-width="1143" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzSrIyNFM2P9qEaZ1RbuUkN5KPWxJH8zOT54DRg4H2svTTrVZOhkKHK2vpbTw-b7ZXjK9Y6LtmABDEMACu4tq6-jxQCCWTUHBuNRAasBk9OaGzfUAMXAvZJph13cHa046jvbd7goVZjBWuMDk1ae69_nlLP5VhamhCIZeaViPUS_3Cchxlocs-B4k8/s320/6A8F8526-A58B-4C39-9757-420AD27FD719.jpeg" width="315" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Kim Crawford Sauvignon Blanc</td></tr></tbody></table><b><i>Fun Facts:</i></b> Founded by the namesake winemaker and his wife, Kim Crawford Wines started in 1996 as a “virtual” winery. The couple ran the business from their home and used leased facilities to keep operating costs low. In 1998, the wines were exported to the United States and were highly successful. By 2003, Vincor International, a Canadian company, bought the the winery for US$8.6 million plus an incremental amount based on the growth in profit for the next five years. In 2008, Vincor was purchased by global beverage giant, Constellation Brands. Since then, Kim Crawford has been part of the Constellation wine portfolio, which ensures its availability throughout the country.<p></p><p><b>AIX Rosé</b></p><p>If your favorite wine color is pink, I recommend a nice Provençal rosé. And if you’d like a label that you can remember, it doesn’t get easier than AIX. From Maison Saint Aix, AIX Rosé is a blend of Grenache, Syrah, and Cinsault. Salmon pink in color, the rosé is aromatic with floral and herbal notes. On the palate, it is dry, medium-bodied, and zesty with tropical fruit and briny minerality. AIX Rosé pairs well with poached lobster and roast chicken. Or enjoy it with ham sandwiches and potato salad. You can find AIX Rosé in the range of US$16-19 at major grocery stores.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2AQUK_zvxjPL6p5-fHc9VohGoKwpuR8vX2McbppKsd7mSLtUWPrusnRCpSebbSgSm_X2MxbtDIj6FuBvK_pyX54o7N8mpmmggUjQrvl8AHUdaBC0as2PtDUB3JRQE38IqA9IJulnzLDl3DInOJt87HkhuRTN6k-oyCNljyLsSWlH3VC-0ajxF5sKQ/s329/AIX.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="323" data-original-width="329" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2AQUK_zvxjPL6p5-fHc9VohGoKwpuR8vX2McbppKsd7mSLtUWPrusnRCpSebbSgSm_X2MxbtDIj6FuBvK_pyX54o7N8mpmmggUjQrvl8AHUdaBC0as2PtDUB3JRQE38IqA9IJulnzLDl3DInOJt87HkhuRTN6k-oyCNljyLsSWlH3VC-0ajxF5sKQ/s320/AIX.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">AIX <span style="text-align: left;">Rosé</span></div><b><i>Fun Facts:</i></b> Despite being named after the celebrated appellation of Coteaux d’Aix en Provence, AIX is a young winery owned by a Dutchman. Looking for a life change in his mid-forties, owner and winemaker Eric Kruger left his advertising career and moved to France with his family. He eventually decided to follow his passion in wine, something he nurtured since his high school days working in a wine shop. The first vintage of AIX was produced in 2009 and won the Medaille d’Or in Paris. Leveraging his marketing expertise, Kruger was able to catapult AIX into the US market, and we can now find it in our grocery stores. <p></p><div><b>Flama D’Or Brut Cava</b></div><div><br /></div><div>Perhaps you are looking for a little sparkler this summer without breaking the bank. At US$6-9, the Flama D’Or Brut Cava is an excellent deal. Cava is Spain’s affordable answer to Champagne. It is made in the traditional or Champagne method. This means that the second fermentation of the wine takes place in the bottle (as opposed to a tank like a Prosecco). Flama D’Or is made with three Spanish grapes - Macabeo, Xarel.lo, and Parellada. Straw yellow in color, persistent bubbles from the wine help deliver floral and fruity aroma. On the palate, it is vibrant, fizzy, and citrusy. Flama D’Or Brut Cava is perfect with tapas. It is also yummy with fried chicken or creamy mac and cheese.</div><div></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgussIUAmmgtWpOI6TeEOH4BOh5tOVZRhx0Lvkh9tjOb30D458k-x2KCkeZJkqvS8B9QaRe_Yyn_9R_92zh23fMM2SJEtjnssC0eQfSFBLqa2XJ2n9d_BmC3-vNj9TfpPcQ0abrlG_HEF_3JTYxVg4lBUjro8BVjrDcKzBDCUPBG0iMEdZOJHfqciyE/s1024/68085C02-634E-415E-8B72-4275CF5E4C04.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1024" data-original-width="683" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgussIUAmmgtWpOI6TeEOH4BOh5tOVZRhx0Lvkh9tjOb30D458k-x2KCkeZJkqvS8B9QaRe_Yyn_9R_92zh23fMM2SJEtjnssC0eQfSFBLqa2XJ2n9d_BmC3-vNj9TfpPcQ0abrlG_HEF_3JTYxVg4lBUjro8BVjrDcKzBDCUPBG0iMEdZOJHfqciyE/s320/68085C02-634E-415E-8B72-4275CF5E4C04.jpeg" width="213" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Flama D’Or Brut Cava</td></tr></tbody></table><b><i>Fun Facts: </i></b>Flama D’Or Brut Cava is made by Castell D’Or, founded by a group of 13 Catalan cooperative wineries in 2006. These wineries span the areas of El Penedès, La Conca de Barberà, Priorat, Tarragona and Montsant. In Spain, cooperativism dates back to the second half of the 19th century. The member wineries of Castell D’Or pull together their generations of winemaking knowledge to create a wide range of cavas and a few still wines. Besides being found in grocery stores, Flama D’Or Brut Cava has also gained popularity in restaurants for being food-friendly at a great price point.<div><br /></div><div>With several weeks of summer left, I hope you find a “grocery store” wine that beats the heat and also the inflation. And if you happen to try any of the three, let me know what you think. Enjoy!</div>Adriennehttp://www.blogger.com/profile/08578328278151086962noreply@blogger.com0tag:blogger.com,1999:blog-806352904066271617.post-75357859052478338182022-06-29T21:53:00.001-07:002022-06-29T21:53:04.256-07:00The Pinot Gris You Never Knew<p>Pinot Gris is often thought of as the grape next door - commonplace, approachable, and pleasant. Originating from France, Pinot Gris is mostly used to make a dry white wine that is zesty with notes of stone fruit. The grape is also known as Pinot Grigio in Italy, where the style of wine made tends to be lighter and livelier with higher acidity. Either expression of the white wine makes for easy sipping in the summer but not something that wows the palate.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-08dK_oSW4RJZ1BrSqzBcnvpUc_J5dcCssQAhWeFQs_v9aJjQGpqaB6ZP1xkySd7tg-4zBw015iR2DkM_MkHjAph0wATtwyIK_9xaBkpRPxlYVgiLWyk9wWeFQYfoCyGYrfg0ya4UJVJF_DBcQkWhRNouYr8fu4GQaNV-3Om6X3mGZMmhYXSwTrXE/s5182/5F3025B1-FD3A-416B-B0D1-3597C9DA1A56.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="5182" data-original-width="3886" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-08dK_oSW4RJZ1BrSqzBcnvpUc_J5dcCssQAhWeFQs_v9aJjQGpqaB6ZP1xkySd7tg-4zBw015iR2DkM_MkHjAph0wATtwyIK_9xaBkpRPxlYVgiLWyk9wWeFQYfoCyGYrfg0ya4UJVJF_DBcQkWhRNouYr8fu4GQaNV-3Om6X3mGZMmhYXSwTrXE/w240-h320/5F3025B1-FD3A-416B-B0D1-3597C9DA1A56.jpeg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Grayish-pink Pinot Gris by <a href="https://commons.wikimedia.org/wiki/User:Ermell" style="background-image: none; color: #0b0080; text-decoration: none;" title="User:Ermell">Reinhold Möller</a><br /></td></tr></tbody></table><p><b><span style="color: #990000;">It’s Not Really White</span></b></p><p>What you may not know is that Pinot Gris is not even a white grape. In fact, it is a mutation of Pinot Noir, where one of the two cell layers responsible for berry color is missing anthocyanins. It is crazy to think that both grapes are genetically identical except that the skin of Pinot Gris is grayish-pink (“gris” is gray in French) while the skin of Pinot Noir is deep dark red (“noir” is black in French).</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijEm-saIVFKFNl70xHEYCUnl-But2zR0BoC8576TDOi6yrwwaVSqkYXbTKgkbISzroRC2faxLmTJKg-kg7qLzrS5qcBO-_oHUiCn3aTzsVzvIUkuHQUgAY-msc3W_XiXmzZAf-M2d0P90YfNk4HKAaPkCwM6Q5gtPp1wiG-XNHETbChWJ9BIrFh6Y3/s2880/bruna-branco-Uq5i5_cQdr8-unsplash.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2880" data-original-width="1920" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijEm-saIVFKFNl70xHEYCUnl-But2zR0BoC8576TDOi6yrwwaVSqkYXbTKgkbISzroRC2faxLmTJKg-kg7qLzrS5qcBO-_oHUiCn3aTzsVzvIUkuHQUgAY-msc3W_XiXmzZAf-M2d0P90YfNk4HKAaPkCwM6Q5gtPp1wiG-XNHETbChWJ9BIrFh6Y3/w266-h400/bruna-branco-Uq5i5_cQdr8-unsplash.jpg" width="266" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="-webkit-text-size-adjust: auto; text-align: start;">Anthocyanins by </span><a href="https://unsplash.com/@brunabranco?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Bruna Branco</a><span style="-webkit-text-size-adjust: auto; text-align: start;"> on </span><a href="https://unsplash.com/collections/256447/food-and-drink?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Unsplash</a><span style="-webkit-text-size-adjust: auto; text-align: start;"></span></td></tr></tbody></table><p style="text-align: left;">Anthocyanins are color pigments found in many blue, red, and purple fruits and vegetables. Although anthocyanins by themselves are odorless and nearly flavorless, they do interact with aroma substances during the vinification process to enhance the flavor of the completed wine. Because of its lower level of anthocyanins, Pinot Gris is seldom made into a red wine. </p><p style="text-align: left;"><span style="color: #990000;"><span style="caret-color: rgb(153, 0, 0);"><b>You Say Rosato</b></span></span></p><p style="text-align: left;">In recent years, I have seen more Pinot Gris being made into rosé (or rosato in Italy). That was actually how I found out that Pinot Gris is not a white grape. <a href="https://www.smakwines.com/ osé" target="_blank">SMAK</a>, a woman-owned winery in Walla Walla that makes rosés exclusively, has a summer blush that is 100% Pinot Gris. Depending on the vintage, the color ranges from light copper to pink hue. But it is always crisp, with notes of peaches and melons as well as delicious minerality. I have since tasted other pink Pinot Gris and generally prefer it to the dry white expression.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3jfxEzyAwp7dZMX8THncCD_Ly58YAfWsE5AbscdYzbx738UW4eQ_vtlGAUOzX1uRugY0X_xAAgjOuNseenBp_NuSEWOePy51GAg91TFSfISJdF85LJsj18KZIhyvbwCeChtBvRPSBQ0RM1EagTf-3XPyc1OY_RSiN-JwkCa5IaKX9QW9OO9XxwPOb/s1500/B56F3C05-8CD5-464B-B6BC-2F7F25B2C3E0.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1000" data-original-width="1500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3jfxEzyAwp7dZMX8THncCD_Ly58YAfWsE5AbscdYzbx738UW4eQ_vtlGAUOzX1uRugY0X_xAAgjOuNseenBp_NuSEWOePy51GAg91TFSfISJdF85LJsj18KZIhyvbwCeChtBvRPSBQ0RM1EagTf-3XPyc1OY_RSiN-JwkCa5IaKX9QW9OO9XxwPOb/w400-h266/B56F3C05-8CD5-464B-B6BC-2F7F25B2C3E0.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">SMAK Summer Ro<span style="text-align: left;">sé</span></td></tr></tbody></table><br /><div><b style="caret-color: rgb(153, 0, 0); color: #990000;">I Say Ramato</b></div><div><b style="caret-color: rgb(153, 0, 0); color: #990000;"><br /></b></div><div>Last year, I had a taste of the 2020 Holocene Pinot Gris that blew my mind away. It had a beautiful deep orange-red hue and the aroma was a juxtaposition of smoke, cigar, and stone fruit all at once. On the palate, it was vibrant yet smoky and complex with notes of whiskey.<div><br /><div><b><i>Is this a red, pink or orange wine?</i></b> As I savored the wine, I knew this much - that was not a white wine! I would have pegged it as an orange wine except that it was not made with white grapes. <a href="https://holocenewines.vinespring.com/purchase/detail?item=2020-holocene-pinot-gris" target="_blank">Holocene website</a> describes their Pinot Gris as a “great balance between a ramato-style orange wine and a rosé.” <div><br /></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmb2P7xyQ7285P7_O9huJW8JSiqoaxAsyoDE_suOd_QBXKtV1mywdZCRJtMMqZaONpYYxZi4g6I8uqgunHf6yOb2fotYvn2mC22CLZIMZ9ABmVhQz3wvecJSL-uzLTyiXN3L0D8AQlBFEOAzMwCN1_Py41uUnfeRiXIV4vHGC_BZ-UYWeuiJWkLjfg/s350/1ED17DF2-DE23-455B-84D9-0BE8A4ED5918.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="314" data-original-width="350" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmb2P7xyQ7285P7_O9huJW8JSiqoaxAsyoDE_suOd_QBXKtV1mywdZCRJtMMqZaONpYYxZi4g6I8uqgunHf6yOb2fotYvn2mC22CLZIMZ9ABmVhQz3wvecJSL-uzLTyiXN3L0D8AQlBFEOAzMwCN1_Py41uUnfeRiXIV4vHGC_BZ-UYWeuiJWkLjfg/s320/1ED17DF2-DE23-455B-84D9-0BE8A4ED5918.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">2020 Holocene Pinot Gris</td></tr></tbody></table></div><div><i style="font-weight: bold;">So what exactly is ramato? </i>Wine scholar Lynn Gowdy of <a href="https://savortheharvest.com/" target="_blank">Savor the Harvest</a> described it best when she wrote “(o)range wines are made from white grapes, rosé from red grapes, and ramato only from Pinot Grigio.” Ramato style of Pinot Grigio originated from the Friuli-Venezia-Giulia region of Italy. It was the traditional way of making Pinot Grigio till the 1960s when white Pinot Grigio was popularized and exported.</div><div><br /></div><div>Because Pinot Gris (or Grigio) is technically a red grape, one could argue that ramato is closer to a rosé or rosato than a traditional orange wine. However, the length of skin contact for a ramato sits somewhere between that of a pink wine and an orange wine. Depending on the winemaker’s style, maceration may last from 24 hours to two weeks and hence the wine develops the kind of complexity that is more commonly found in an orange wine than a pink wine.</div></div><div><br /></div><div><b>My Verdict: </b>Why limit yourself to dry white Pinot Gris? In my opinion, Pinot Gris blush and ramato are far more interesting and delicious. Give it a try this summer and prepare to be wowed. The grape next door does not always have to be plain. </div></div></div>Adriennehttp://www.blogger.com/profile/08578328278151086962noreply@blogger.com0tag:blogger.com,1999:blog-806352904066271617.post-63199815304739675952022-05-31T22:53:00.009-07:002022-06-02T14:28:32.689-07:00Savennières, the Cerebral Chenin Blanc<div>For most Americans, Chenin Blanc is a nice nondescript sipper. We may have an opinion on Chardonnay (oak or steel), Sauvignon Blanc (Marlborough or Sancerre), and Pinot Gris versus Pinot Grigio. But very few have much to say about Chenin Blanc. In parts of France and in South Africa, however, Chenin Blanc is the talk of the wine town.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLrjuuVWjg8OFmVODKzWhobevFlBGUrOSWWlX5PNZcyaB9FCzGnKb0s1HX9TZrsfZPfHQTjDOvYJuBqYrSb_51UOuAiF5NOo0fe8QmNIJHlZhsKle4xrhy6de4rABSKSzmf8-aYs7uvQYp-p0K5wUpEWWjnb7UYhJg6DGuiEtnAuT0iY6EgZfBIfrW/s4032/0B6DC745-78CE-4AAF-91F3-EB5A97FEB1A4.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLrjuuVWjg8OFmVODKzWhobevFlBGUrOSWWlX5PNZcyaB9FCzGnKb0s1HX9TZrsfZPfHQTjDOvYJuBqYrSb_51UOuAiF5NOo0fe8QmNIJHlZhsKle4xrhy6de4rABSKSzmf8-aYs7uvQYp-p0K5wUpEWWjnb7UYhJg6DGuiEtnAuT0iY6EgZfBIfrW/w300-h400/0B6DC745-78CE-4AAF-91F3-EB5A97FEB1A4.jpeg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">2018 Château Pierre-Bise Savennières <br /></span></td></tr></tbody></table><div><div>Recently, I broke out a bottle of the 2018 Clos le Grand Beaupréau Savennières from <a href="https://www.chateaupierrebise.fr/en/" target="_blank">Château Pierre-Bise</a>. Savennières (pronounced <i>sah-ven-yair</i>) is a captivating but underrated wine made from Chenin Blanc. Medium to deep straw in color, the wine started off lightly aromatic. But when it opened up in the glass, I got a tinge of botrytized sweetness, honey, toffee, pear, and quince, all of which balanced with an abundance of acidity. The wine had a full mouthfeel and a very pleasant finish. </div><div><br /></div><div>For this month’s post, let’s delve into Savennières, the wine that some wine critics call the cerebral Chenin Blanc.</div></div><div><b><br /></b></div><div><b>Where in the World is Savennières?</b></div><div><br /></div><div>Lovers of Old World or generally European wines are familiar with the practice of labeling wine by the region names rather than grape varieties. Savennières is an area within the Anjou wine region located in western Loire Valley (the orange area below). Anjou is also believed to be the place of origin for Chenin Blanc, where it is also known as <i>pineau de la loire</i>. </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuX2OB9ofsyUMH0L-8agfm2EER5qPNov7MQqTWgriOtKH5GuxzUxtjpxCOCDHTtTpDe9DVc5h3hSYkbKcWHGhFkJ4kBlIzaSRKwNqKP3vladczbxc-S6mnaIYee37jShMqz6P8lvYcLxqh168U761w-RyUKCkymoXki6lDn4kBbwDoMf2SHBPkYq8s/s600/LoireValleygif.gif" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="253" data-original-width="600" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuX2OB9ofsyUMH0L-8agfm2EER5qPNov7MQqTWgriOtKH5GuxzUxtjpxCOCDHTtTpDe9DVc5h3hSYkbKcWHGhFkJ4kBlIzaSRKwNqKP3vladczbxc-S6mnaIYee37jShMqz6P8lvYcLxqh168U761w-RyUKCkymoXki6lDn4kBbwDoMf2SHBPkYq8s/w640-h270/LoireValleygif.gif" width="600" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Savennières is within Anjou wine region in the Loire Valley</span></td></tr></tbody></table><div>In the Loire Valley, Chenin Blanc is made in a broad range of styles - from sweet to dry, from sparkling to still. In addition to its versatility, the grape also has a lot of natural acidity and holds enough sugar to give the wine a burst of crisp tartness that is rounded and smooth. </div><div><br /></div><div><b>Savennières vs. Vouvray</b></div><div><br /></div><div>While Vouvray tends to take the center stage for Chenin Blanc in the Loire Valley, Savennières offers a compelling alternate expression of the grape. Savennières is often more interesting and engaging while Vouvray is deemed friendlier and more approachable. While I have yet to taste the two wines side by side, my limited palate memory certainly favors Savennières over Vouvray in general.</div><div><br /></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAGSNkfeKJjFEQw_BgLvdpX-0UhUzvtqlDzYOl7iSIHoiXNh9YB0ZF7H1aZJ037c1t4VRIj1Ng44ZsM-biloy36XloIMvZR6s-booeiS7wbymCGOISEuLPWM8KxE3B2IwjshZFQVV4Qpt1iYaNaYnXQS0arHWfya7BAdIV9PFYnOlF2gTR-FSiLBjP/s1024/3406FEE2-BB6F-46B4-828F-4DC18132247E.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="680" data-original-width="1024" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAGSNkfeKJjFEQw_BgLvdpX-0UhUzvtqlDzYOl7iSIHoiXNh9YB0ZF7H1aZJ037c1t4VRIj1Ng44ZsM-biloy36XloIMvZR6s-booeiS7wbymCGOISEuLPWM8KxE3B2IwjshZFQVV4Qpt1iYaNaYnXQS0arHWfya7BAdIV9PFYnOlF2gTR-FSiLBjP/w400-h266/3406FEE2-BB6F-46B4-828F-4DC18132247E.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Vineyard at Château Pierre-Bise</span></td></tr></tbody></table></div><div>Both Savennières and Vouvray vineyards are situated in similar latitude with comparable climate. One difference between them is the soil. The soil in Vouvray is mostly clay and limestone while Savennières has hills of schist. Andrew Jefford did a “<a href="https://www.decanter.com/wine-news/opinion/jefford-on-monday/schist-wines-limestone-terroir-386457/">terroir tasting</a>” for Decanter a few years ago, specifically focusing on wine grown on limestone versus schist. The results were consistent with the flavor profiles of Vouvray and Savennières. Wines grown on limestone are fresher, more vibrant and more ready to enjoy while wines grown on schist are weightier, more intense, and need more time to open up. </div><div><br /></div><div>Another difference between the two wines lies in the winemaking approach. Savennières often goes through malolactic fermentation while Vouvray does not, resulting in a buttery and fuller mouthfeel in the former. Savennières also tends to be more oxidative and has a higher alcohol content, giving it a different character from Vouvray.</div><div><br /></div><div><b>My Verdict:</b> If Chenin Blanc has not struck your fancy in the past, you may want to try Savennières. You can often find good bottles in the $20-40 price range at your local wine shop. Savennières does take time to open up, sometimes up to 48 hours. I prefer to let it sit in the glass and sip it over a couple of hours to observe its transformation. I hope you give Savennières a go. I would love to hear what you think.</div>Adriennehttp://www.blogger.com/profile/08578328278151086962noreply@blogger.com0tag:blogger.com,1999:blog-806352904066271617.post-79374443121923718762022-04-30T23:45:00.001-07:002022-05-02T20:24:39.649-07:00Wine and War in Ukraine<p>Unless you have been hiding under a rock (and I don’t blame you for that), you have been bombarded with headlines about Ukraine. For over two months, the world has watched in horror as Russia invaded the country and inflicted devastation on its infrastructure and its people.</p><p>Unbeknownst to many, myself included, Ukraine has a rich wine history. That is not top of mind as Ukraine vineyards are being pummeled with Russian missiles and artillery. But it does draw a parallel to the resistance of French wine families against the Nazi regime during World War II. While today’s history is still in the making, let’s look back at the origin of wine culture in Ukraine.<br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_xTuicaT7KLoZRYtdQqgEO7hqjaXizomh4UgBHu24EWEnQxsCkd10gKTzyxPBmjTRLvslbQVRbWYRGNKVKNyTe0tkYoqv5BGYc9h0hDW3ss94nenGsgREx76MlnbtjbbWExoouXSx-fo6obSTYxaR9w7CksRt4m5z6gOhcNCdT-QtutCz8fbzVltf/s1200/E96C4F76-9608-4A00-AF30-CD0F626D5FE1.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="627" data-original-width="1200" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_xTuicaT7KLoZRYtdQqgEO7hqjaXizomh4UgBHu24EWEnQxsCkd10gKTzyxPBmjTRLvslbQVRbWYRGNKVKNyTe0tkYoqv5BGYc9h0hDW3ss94nenGsgREx76MlnbtjbbWExoouXSx-fo6obSTYxaR9w7CksRt4m5z6gOhcNCdT-QtutCz8fbzVltf/w640-h334/E96C4F76-9608-4A00-AF30-CD0F626D5FE1.jpeg" width="600" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ukraine Wine Regions by WSET</td></tr></tbody></table><p><b><span style="color: #990000;">Early Winemaking</span></b></p><p>Winemaking in Ukraine dates back to the 4th century BC on the south coast of Crimea. There is evidence of wine presses and amphorae from that era. Crimea and the southern Ukraine areas that hug the <b>Black Sea</b> have always been considered the oldest wine regions of the country. Ancient Greeks and later Ancient Romans that settled along the area had found it to be ideal for growing grape varieties for table wine. In addition to Crimea, these would include modern day Odessa, Mykloayviv, and Kherson.</p><p>North of the Black Sea regions and on the west side of Ukraine is the <b>Transcarpathia (or Zakarpattya)</b>. It is believed that winemaking in the area was started 2,000 years ago by the Celts and Dacians. The first documented mention of Transcarpathian grapes was found in a letter dated 1093. It was written by a Hungarian king to gift the village of Sevlyush (translated as “grape village”) to the monks.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyaqIGuDYQwFllV9d6YpeBiXjVh2DnKeWQSkJGZS6DHQTGIvCDAKmP4pCrR-rFnvkxLS9cuQlK6SkkU_YepMr4BkJ_hkamEcbUHjINpxuXtCj-jWVcEMyNQyspG23503emx6ltmS1zc7XlGeX-yDuBVkLVIcAGZmPbvnAxMRp7vg-NqoGi_AMiXs3P/s4896/rodion-kutsaev-HJcb2t7rmJg-unsplash.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3264" data-original-width="4896" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyaqIGuDYQwFllV9d6YpeBiXjVh2DnKeWQSkJGZS6DHQTGIvCDAKmP4pCrR-rFnvkxLS9cuQlK6SkkU_YepMr4BkJ_hkamEcbUHjINpxuXtCj-jWVcEMyNQyspG23503emx6ltmS1zc7XlGeX-yDuBVkLVIcAGZmPbvnAxMRp7vg-NqoGi_AMiXs3P/w400-h266/rodion-kutsaev-HJcb2t7rmJg-unsplash.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="-webkit-text-size-adjust: auto; text-align: start;">Melitopol vineyard by </span><a href="https://unsplash.com/@frostroomhead?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Rodion Kutsaev</a><span style="-webkit-text-size-adjust: auto; text-align: start;"> on </span><a href="https://unsplash.com/s/photos/ukraine-wine?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Unsplash</a><br /><span style="-webkit-text-size-adjust: auto; text-align: start;"></span></td></tr></tbody></table><p><b><span style="color: #990000;">From Russian Royalty to Russian Revolution</span></b></p><p>In the early 19th century, Crimea thrived as an agricultural area under Russian Prince Mikhail Vorontsov. He also developed vineyards and helped establish Crimea’s first school of winemaking. Upon his death, his estates were sold to the Russian Imperial family and then placed under the charge of Paris-educated Lev Golitsyn. Golitsyn was considered the father of modern winemaking in Crimea and had cultivated 600 grape varieties. Golitsyn also had great success making sparkling wine in Crimea so much so that his sparkler defeated all French entries to claim the Grand Prix de Champagne at the 1900 Paris World Fair.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img alt="" class="thumbimage" data-file-height="371" data-file-width="269" decoding="async" height="400" src="https://upload.wikimedia.org/wikipedia/en/thumb/4/4e/Sovichampagne.jpg/170px-Sovichampagne.jpg" srcset="https://upload.wikimedia.org/wikipedia/en/thumb/4/4e/Sovichampagne.jpg/255px-Sovichampagne.jpg 1.5x, https://upload.wikimedia.org/wikipedia/en/4/4e/Sovichampagne.jpg 2x" style="background-color: white; border: 1px solid rgb(200, 204, 209); margin-left: auto; margin-right: auto; vertical-align: middle;" width="290" /></td></tr><tr><td class="tr-caption" style="text-align: center;">1952 poster advertising Soviet champagne</td></tr></tbody></table><p></p><p>Following the Russian Revolution, wineries in Ukraine and other Soviet Union countries were subject to the changing agendas of the Kremlin leadership. During collectivized agriculture in the 1920s, quantity of wine was preferred over quality. In 1936, Stalin decided that sparkling wine should be made available to all people. This led to the introduction of Sovetskoye Shampanskoye (or Soviet champagne). Ukraine, with 250,000 hectors of vineyards, was the largest wine producer to the USSR. In the 1980s, however, a third of its vineyards were destroyed as part Mikhail Gorbachev’s anti-alcohol campaign.</p><p><b><span style="color: #990000;">Post Soviet Era</span></b></p><p>After the breakup of the Soviet Union and the independence of Ukraine in 1991, many vineyards were pulled and repurposed for other forms of agriculture. As the dust settled, the remaining Ukraine vineyards were generally categorized into four regions, three of which hug the Black Sea:</p><p></p><ul style="text-align: left;"><li><b>Transcarpathia</b> on the westmost part of Ukraine and within close proximity to the Hungarian Tokaj region</li><li><b>Bessarabia</b> between Moldova and the Black Sea</li><li>Rest of the <b>Black Sea Region</b></li><li><b>Crimea</b> peninsula</li></ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYTgXJaoXFofBaXhdqmROg77fgFPJJRguiWS38hBoQve8skrcknf6o0AydKiG_RUaBnM9StYKB8KK74bi4vCcw8M5Akry7JyqksQf5ozGQ6LsXRgxG2jt4ohD8iNW90pArOsqS6E7I4CZIgl3_QBBf94djPXcOZb3MV4VMt51toJjdCotGW7zS8fSd/s1920/alexey-fedenkov--lWI0BrYYmM-unsplash%202.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="408" data-original-width="1920" height="125" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYTgXJaoXFofBaXhdqmROg77fgFPJJRguiWS38hBoQve8skrcknf6o0AydKiG_RUaBnM9StYKB8KK74bi4vCcw8M5Akry7JyqksQf5ozGQ6LsXRgxG2jt4ohD8iNW90pArOsqS6E7I4CZIgl3_QBBf94djPXcOZb3MV4VMt51toJjdCotGW7zS8fSd/w640-h136/alexey-fedenkov--lWI0BrYYmM-unsplash%202.jpg" width="600" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="-webkit-text-size-adjust: auto; text-align: start;">Vineyard in Crimea by </span><a href="https://unsplash.com/@alexfedini?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Alexey Fedenkov</a><span style="-webkit-text-size-adjust: auto; text-align: start;"> on </span><a href="https://unsplash.com/s/photos/crimea-vineyard?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText" style="-webkit-text-size-adjust: auto; text-align: start;">Unsplash</a></td></tr></tbody></table><div>In 2014, Russia annexed Crimea and took half of the Ukrainian wine production with it. Most of the wines produced in Crimea were semi-sweet and dessert wines. The Ukrainian wine industry then moved its focus to making Western-style dry wine. Since then, Ukraine’s production of dry wines has grown by seven to nine percent every year. This was further accelerated with the lifting of an archaic law that required a steep registration fee of US$19,000 to bottle wine. This was replaced in 2018 with simpler requirements and an annual fee of US$30. </div><p><b><span style="color: #990000;">What now?</span></b></p><p>As one knows, the modern Ukrainian wine boom was short-lived. Since February, many of the wine regions around the Black Sea were shelled. Russian troops occupied, looted, and destroyed numerous wineries. Russian missiles peppered the vineyards. The fallout from the war also impacted supply chain and wine tourisms in neighboring countries, such as Poland, Georgia, and Hungary. </p><p>The international wine community has been showing support for Ukraine in different ways. Several European wineries got organized to provide accommodation for Ukrainian refugees. Renowned British wine media, <a href="https://www.decanter.com/" target="_blank">Decanter</a>, will be cancelling entries of Russian wineries for the prestigious Decanter World Wine Awards while waiving fees for Ukrainian entrants. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLzyJShkSUlknQBPumlrBZdiLILBkNIsHq8vPo-7YC14eqtHNeUQle9oCFpxHfPdtCU1ZmZvEp5EjrHqo3BgFnhqyJXJ4-JDLtbDRRttqKD5xx8oCjvWFEWrvt1OaPTDBcC8qpWMCySakLucbE8uVEVlI5W4ekOBkuSwHQJwVNK3rMoCQ9nYrvxk54/s663/7FD4D975-B96A-43E7-9969-CBDE7296EBB2.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="442" data-original-width="663" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLzyJShkSUlknQBPumlrBZdiLILBkNIsHq8vPo-7YC14eqtHNeUQle9oCFpxHfPdtCU1ZmZvEp5EjrHqo3BgFnhqyJXJ4-JDLtbDRRttqKD5xx8oCjvWFEWrvt1OaPTDBcC8qpWMCySakLucbE8uVEVlI5W4ekOBkuSwHQJwVNK3rMoCQ9nYrvxk54/w400-h266/7FD4D975-B96A-43E7-9969-CBDE7296EBB2.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Quilceda Creek Winery fund raising for Ukraine</td></tr></tbody></table><p>Several fine wine auctions are being held to raise funds for emergency relief efforts and humanitarian aid for Ukrainian refugees. One private member club, Crurate, raised US$130,000 that were distributed to the Red Cross, Save the Children, UNHCR, and UNICEF. </p><p>Many wineries are also raising funds for Ukraine. Top Washington winery <a href="https://www.quilcedacreek.com/" target="_blank">Quilceda Creek</a> is donating 100% of the gross sales from the release of their first and only planned production of white wines to the José Andrés’s World Central Kitchen to feed Ukrainian refugees. Upon release on April 20, the wines were sold out in under an hour. It was estimated that over US$300,000 would be raised. I was among the several privileged winery members to secure the 2020 Quilceda Creek Horse Heaven Hills Sauvignon Blanc and 2020 Quilceda Blanc Columbia Valley White Wine.</p><p><b>My Verdict:<span style="color: #990000;"> </span></b>In today’s world, it is hard to comprehend the atrocities that are committed against a sovereign nation. I hope that many will contribute to humanitarian aid for displaced Ukrainians. Check out your local wine shops, wineries, or communities for opportunities to help. Or you can donate to the efforts of José Andrés’s <a href="José Andrés’s World Central Kitchen" target="_blank">World Central Kitchen</a>. Peace to you.</p>Adriennehttp://www.blogger.com/profile/08578328278151086962noreply@blogger.com1tag:blogger.com,1999:blog-806352904066271617.post-16009420961338193442022-03-30T13:51:00.005-07:002022-04-01T16:48:45.195-07:00Behind a Great Winery is a Carrie Alexander<div>I first met Carrie Alexander of <a href="https://forcemajeurevineyards.com" target="_blank">Force Majeure Vineyards</a> three years ago. Carrie was and still is the Director of Sales and Marketing, and I was among a dozen people attending the winemaker dinner. An unforeseen construction delay at the winery’s new facility in Milton-Freewater led to a last-minute change in the dinner venue. Carrie moved the dinner to the lovely home she shared with her husband and winemaker, Todd. </div><div><br /></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPg0VIaUQYfJ9t8Vl-LT0axEdlgKRhD42c7MYG0Eg3hOW6RAT6MRePV9h75MfostAgao9TQlTmEuwTLuS18KDIfDgNrZ0lx4Viu-amMObQLys_TTLZJSyxP1MCRWlXOSNN8Ra7s2rlWK8d4i0unDQs88QcP5SsdUeLL3h0RnPuSo-hNMBaegjj_-h_/s4032/IMG_20190316_191053.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPg0VIaUQYfJ9t8Vl-LT0axEdlgKRhD42c7MYG0Eg3hOW6RAT6MRePV9h75MfostAgao9TQlTmEuwTLuS18KDIfDgNrZ0lx4Viu-amMObQLys_TTLZJSyxP1MCRWlXOSNN8Ra7s2rlWK8d4i0unDQs88QcP5SsdUeLL3h0RnPuSo-hNMBaegjj_-h_/w400-h300/IMG_20190316_191053.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Force Majeure winemaker dinner at Carrie and Todd's home<br /></td></tr></tbody></table></div><div>That night, from the pre-dinner social to the seated affair, Carrie made sure our wine glasses were never lacking and each course was served and timed flawlessly. Her goal was to showcase the carefully curated wines while crafting a memorable dining experience. She achieved both with the grace and finesse that came from years of experience in fine dining.</div><div><br /></div><div>Today, Carrie wears many hats. In addition to her work at Force Majeure, she also plays a pivotal role at <a href="https://www.thewallswines.com/" target="_blank">The Walls Vineyards</a>, <a href="https://pasxawines.com/" target="_blank">Pasxa Wines</a>, and <a href="http://holocenewines.com/" target="_blank">Holocene Wines</a>. I am stoked when Carrie agreed to let me interview her for the blog. Let’s get to know Carrie.</div><div><br /></div><span style="font-family: times; font-size: medium;"><i><b><span style="color: #990000;">You've been somewhat of a veteran in the wine industry from Napa to Walla Walla. How did you first get into the wine business?</span> </b></i></span><div><br /><div>I got my start in the late 90’s working as a server at the Napa Valley’s <a href="https://rutherfordgrill.com/" target="_blank">Rutherford Grill</a> and <a href="https://www.thomaskeller.com/bouchonyountville" target="_blank">Bouchon</a>. I had access to many amazing wines during the weekly staff tastings with winemakers. It was an opportunity you can’t get just anywhere. Later, I became a restaurant manager and wine buyer. During my time at the <a href="https://www.arizonainn.com/" target="_blank">Arizona Inn</a> in Tucson, I achieved the AAA Four Diamond Award for the restaurants at the Inn, a first in its 70-year history. I also elevated the wine list, which gained recognition from the New York Times.</div><div><br /></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhUWyytx8igVUTwASfm-vYlZ8cLMZkkxpjSQvzg7xNv47ns71dejM2s4rrOo2Ya1JBDcVD3mP7wKrXiSAbpkBi_FLzrz3Ca6EWj81ZX2rMZFAQGm0AWrG4N5fC47SdRnO_L7C7mR6mSXA36qAvWTYHPZB3mov8HxGWX86hvGyevtu82LnlNtsOAAb/s835/Mollys%20Pic%20of%20Me.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="557" data-original-width="835" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhUWyytx8igVUTwASfm-vYlZ8cLMZkkxpjSQvzg7xNv47ns71dejM2s4rrOo2Ya1JBDcVD3mP7wKrXiSAbpkBi_FLzrz3Ca6EWj81ZX2rMZFAQGm0AWrG4N5fC47SdRnO_L7C7mR6mSXA36qAvWTYHPZB3mov8HxGWX86hvGyevtu82LnlNtsOAAb/w400-h266/Mollys%20Pic%20of%20Me.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Carrie in Molly Chappallet’s garden<br /></td></tr></tbody></table></div><div>After many years working in restaurants, and with my children being school-age, I made the transition to the wine industry. I managed the tasting room and marketing for <a href="https://www.chappellet.com/" target="_blank">Chappellet Winery</a>. That was life changing.</div><div><br /></div><div></div><div>Molly Chappellet is an unparalleled woman whose attention to detail and creativity had a major influence on me. When my staff think I’m being overly specific about how I want things done at the winery, I have been known to mention that Molly would make us measure all of the edges of a table cloth to ensure they were perfectly even on all sides. </div><div><br /></div><div><div><b><span style="color: #990000; font-family: times; font-size: medium;"><i>People tend to romanticize working in a winery, and yet the business part of running a winery is just as important. Tell me how you developed your business skills.</i></span></b></div></div><div><br /></div><div><span>While in the the Napa Valley, I worked for Chef Cindy Pawlcyn of Mustard’s Grill fame. What an amazing business woman she is. </span>Her partner Sean Knight was instrumental in developing my skills as a manager. He took time to train me on financials and really seemed to believe in my potential.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEtq1z4AnfMkAJ1zkJioGjAZyYEWFeww4UaB1c1iq7dHZHsv-cOG_SqoB5GnI9TIrgWi8lH2NHTLzsX0lHLPDZv9m3B3UCZe73613wy8B4O7QQmVwViPUNHVm2qfBfmrgcrfQT2JnDRiq5WNTeGLGqZ8AQnu0tekdUlx5u8NjWrE_2OdlMMwGQyVal/s1600/C88F8BFB-BD95-4F9F-B2F4-59CE108771D5.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEtq1z4AnfMkAJ1zkJioGjAZyYEWFeww4UaB1c1iq7dHZHsv-cOG_SqoB5GnI9TIrgWi8lH2NHTLzsX0lHLPDZv9m3B3UCZe73613wy8B4O7QQmVwViPUNHVm2qfBfmrgcrfQT2JnDRiq5WNTeGLGqZ8AQnu0tekdUlx5u8NjWrE_2OdlMMwGQyVal/w400-h300/C88F8BFB-BD95-4F9F-B2F4-59CE108771D5.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Carrie with Chef Cindy Pawlcyn</td></tr></tbody></table><div><b><span style="color: #990000; font-family: times; font-size: medium;"><i>What is it like to be a female in the wine industry, and how has it changed over the years?</i></span></b></div><div><b><br /></b></div><div>I think it’s really common for women to deal with gender-related challenges at some point in their career. I have been extremely fortunate because I have worked with, and for, some truly amazing and inspiring women - and men, for that matter.</div><div><br /></div><div><div>In recent years, I have observed that “women in wine” is being used more frequently as a marketing angle. It’s certainly a driver for consumers, who are particularly interested in supporting wineries with female winemakers.</div></div><div><br /></div><div><b><span style="color: #990000; font-family: times; font-size: medium;"><i>In your experience, what has been done to champion women in the wine industry?</i></span></b></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWVjksWM4yQqz2PiGdlctodUGJCbYLQYJ-qrC0RGjgJRzIY1T49UvDN4W1HFwODPFM45Z25nDWMQCrgWax0hL5ls99B4e_EIeWQ6MN45z1LYlH636MDoOWSYd4vlw1gLPC9vjy8RfPdnl_4XLkw0Ii5bICExsztegWY9hUOKC28RH5ekvUrOPnXXme/s2304/382ACA4E-A3D1-472C-9881-C7A716045FEF.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"></a><br /></div><div>There are winery owners out there who really champion women in the wine business. Mike Martin, owner of The Walls, is one of them. Early on in our discussions about my joining The Walls, he expressed an appreciation of my experience and knowledge in the wine industry. He was really the first person in Washington who didn’t see me as Todd Alexander’s wife, but as an individual with her own set of skills and accomplishments. </div><div><br /></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3k2KM12WUFyda378rTu6zQc1VJkKngrRZQmrWlqhjah8R2trqQx3dwT0PuyCyi_cStubmOesLzVEuaAHpyZzZFvd9VlvZOMA9x-GOHHpOg0gHxq8xoen43rqp4G5sTzJSkisUFjboxJF3_H_N4BU9BnKSIwRtEmytdrw1HMiySM3DCYcCa6PsD_hi/s2304/382ACA4E-A3D1-472C-9881-C7A716045FEF.jpeg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2304" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3k2KM12WUFyda378rTu6zQc1VJkKngrRZQmrWlqhjah8R2trqQx3dwT0PuyCyi_cStubmOesLzVEuaAHpyZzZFvd9VlvZOMA9x-GOHHpOg0gHxq8xoen43rqp4G5sTzJSkisUFjboxJF3_H_N4BU9BnKSIwRtEmytdrw1HMiySM3DCYcCa6PsD_hi/w266-h400/382ACA4E-A3D1-472C-9881-C7A716045FEF.jpeg" width="266" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Carrie showcasing The Walls wine</td></tr></tbody></table><div>I can understand why some might see my position in the industry as having to do with being married to a very well-respected winemaker. There are certainly benefits to being so close to someone so talented, creative, and dedicated. But we both work very hard and have our own set of skills contributing to our overall success in this industry. </div></div><div><br /></div><div><div>To me, feminism is about equality. It may be somewhat controversial, but I actually don’t try to involve myself in groups that are specifically for women. I prefer to be a part of groups that are diverse and then work toward improving women’s recognition within those groups. </div><div><br /></div><div><span style="color: #990000; font-family: times; font-size: medium;"><b><i>Is there one woman in the industry who has inspired you throughout your career? </i></b></span></div></div><div><br /></div><div>Absolutely. I don’t even have to think for two seconds about who it is. Blakesley Chappellet is someone I admire and whom I consider a mentor. I worked with Blakesley at Chappellet in the Marketing Department. Her uncompromising quest for excellence in experience and aesthetics are an inspiration to me. I will never forget her saying, “Fine is NOT fine.” That is, if it’s “fine,” it is not good enough. </div><div><br /></div><div><b><span style="color: #990000; font-family: times; font-size: medium;"><i>What is your advice for young women who want to venture into the wine industry? </i></span></b></div><div><b><br /></b></div><div>Find people who care about purpose-driven businesses. A purpose-driven business is one that cares not just about gender equality, but about equality for all. It cares about economic and environmental sustainability and providing a living wage to all those along the supply chain. Sustainable, purpose-driven businesses are inherently going to care about your future within them. </div><div><br /></div><div>Also, try to find people who inspire you and believe in your potential. Those who work with me know that I care about their careers, not just the job they do today and for our winery. I try very hard to nurture their passions and their skills so that they can go on to create a life they love. Sean Knight, Cindy Pawlcyn, Blakesley Chappellet, Molly Chappellet, and Mike Martin have all done that for me, and for that I am eternally grateful.</div><div><br /></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiURBUPksDZFimlvVqH8hELRQtIDKNZinBwVw9MT-kp2HMqczthbNdAeUsZcBRjGV2blJfwICPsxdQF8S2Fzo8aOjVKusE96z8Uiy5LutSOb1npSzZQaPow3o8CWPapuUXqM3-0sZkPNJaQRVjxe_LPE9OjXQz7hHHAU4qezVEISww4yANBDdGFXJgZ/s383/IMG_5116.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="383" data-original-width="324" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiURBUPksDZFimlvVqH8hELRQtIDKNZinBwVw9MT-kp2HMqczthbNdAeUsZcBRjGV2blJfwICPsxdQF8S2Fzo8aOjVKusE96z8Uiy5LutSOb1npSzZQaPow3o8CWPapuUXqM3-0sZkPNJaQRVjxe_LPE9OjXQz7hHHAU4qezVEISww4yANBDdGFXJgZ/w339-h400/IMG_5116.jpg" width="339" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">"Find people who inspire you and believe in your potential" - Carrie</td></tr></tbody></table></div><div><b><span style="color: #990000; font-family: times; font-size: medium;"><i>Outside of work, you are also passionate about giving back to the community. Can you tell me about your volunteer work?</i></span></b></div><div><br /></div><div>I sit on the Executive Board of the <a href="https://www.wwallianceforthehomeless.com/" target="_blank">Walla Walla Alliance for the Homeless</a>, and that is currently the main focus of my volunteer work. The Alliance is celebrating its 5th anniversary on May 22nd with a <a href="https://www.wwallianceforthehomeless.com/fundraiser" target="_blank">fundraiser</a> at The Walls. The goal is to raise money to create fifteen transitional shelters for those who have demonstrated that they are ready to take a step toward housing. It provides an opportunity to practice more independent living before being assisted to move into an apartment or a house.</div></div>Adriennehttp://www.blogger.com/profile/08578328278151086962noreply@blogger.com3tag:blogger.com,1999:blog-806352904066271617.post-51434161356359879732022-02-27T19:19:00.005-08:002022-02-28T22:45:51.369-08:00Pete - A Review on the Wine and the Documentary<p></p><div class="separator" style="clear: both; text-align: left;">I did not make Pete, the wine or the politician.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">My friend, Shane, was the winemaker of the 80% Les Collines Merlot and 20% Chandler Reach Cab Franc blend. The grapes were sourced from the same lots that were used to make our 2018 vintage political series - Kamala Walla Walla, Notorious RBG, and AOC Columbia Valley. It seems fitting to add Pete to the mix, especially with the hullabaloo around his wine cave fundraising event. (This wine blogger/winemaker has no objection to wine caves and even wrote a <a href="https://www.whatsopentoday.blog/2019/12/who-is-in-your-wine-cave.html" target="_blank">blog post</a> about wine caves and politics.)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEghg0YaONmK4jfMvPXn3af3QqAC0jgWBsgbBIgwdn4Ohmn_e2daOLc0zNp71d9g0aCrSrJJrxO5DPkucsnq51SAFDypighdQHJYF6rlwoAodxSr-M8JYSuTaAPeZFDmMR5cDtdU2_VyJBoa5HJfqTU6YjIOMlRWYpqSGsQRxQSytAUqCKdElmCcVHmQ=s2865" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2865" data-original-width="2105" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEghg0YaONmK4jfMvPXn3af3QqAC0jgWBsgbBIgwdn4Ohmn_e2daOLc0zNp71d9g0aCrSrJJrxO5DPkucsnq51SAFDypighdQHJYF6rlwoAodxSr-M8JYSuTaAPeZFDmMR5cDtdU2_VyJBoa5HJfqTU6YjIOMlRWYpqSGsQRxQSytAUqCKdElmCcVHmQ=w294-h400" width="294" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Shane and I with our 2018 vintage</td></tr></tbody></table><div class="separator" style="clear: both; text-align: left;">Now coming back to the wine. At the time of bottling the 2018 vintage, Pete Buttigieg was gearing up his campaign to seek the Democratic Party nomination for the 2020 presidential race. He was a fresh face, incredibly bright, and exuded an Obama-esque presence.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Fast forward to 2022, Mayor Pete of Sound Bend, Indiana is now Secretary Pete of Transportation. He ended up fifth in the primary among a myriad of candidates seeking to unseat the incumbent at that time. There is even a documentary, <a href="https://www.amazon.com/gp/video/detail/B09K345BVR/ref=atv_dp_share_cu_r" target="_blank"><b><i>Mayor Pete</i></b></a>, that followed him through his campaign trail. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Pete, the wine, has had three years of age on it at the time of this blog post. It seems like the right time to revisit the wine while watching the documentary. (Credits to Alisa Kessel, Political Science Professor at the University of Puget Sound and once my partner-in-wine, for the suggestion.)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh2us3FBNRIN1iFvJSisCS9dIVbcn870NAtNtLM9CQovVvDYE7tpXBxInHDYg81XWv8n3-VrVl6OBeUG2mzf60YFjCBMc-Wyiz4_-xZNYiP2GnMqttuhxJalWZBgiNQYKywjdQWIqAAynBD9t9xtY4thzl6qnUiEAsqIAtK2BAUHSND67eBWLOQ8UV5=s3651" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2792" data-original-width="3651" height="306" src="https://blogger.googleusercontent.com/img/a/AVvXsEh2us3FBNRIN1iFvJSisCS9dIVbcn870NAtNtLM9CQovVvDYE7tpXBxInHDYg81XWv8n3-VrVl6OBeUG2mzf60YFjCBMc-Wyiz4_-xZNYiP2GnMqttuhxJalWZBgiNQYKywjdQWIqAAynBD9t9xtY4thzl6qnUiEAsqIAtK2BAUHSND67eBWLOQ8UV5=w400-h306" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Enjoying Mayor Pete with a glass of Pete</td></tr></tbody></table><div class="separator" style="clear: both; text-align: left;">Here is my review:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;"><b>The Wine</b></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Deep ruby and inky, Pete opened up with a burst of dark fruit aroma of blackberry, plum, and fig. The fruit flavors are concentrated on the palate reminiscent of fig jam and stewed plums with a touch of spice and vegetal notes towards the end. The wine is luscious and full-bodied with soft hairy tannins and puckering acidity. The finish is lingering and balanced. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Compared to the first time I tasted Pete, the wine has developed beautifully and is exhibiting aging potential. Thankfully I have a few bottles left and look forward to revisiting the wine over time.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjuWMKBafIawdKagP15ivCUwVMv8rhhFfk0KdPSYm-x7I8oJ70bkNGS9z_s4641P6sbRTGbfIlanYiR5Yqj2sXnVpFIHP6Sn_Y4aZaU7HrfTUQQ2Zr_QHTvi9HoLeAEQhkEFza8AW_8FNAJne7EmzxkXSU-n7cXE7j3kj7reirUHUaEVsk2YVPcZrCF=s4032" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjuWMKBafIawdKagP15ivCUwVMv8rhhFfk0KdPSYm-x7I8oJ70bkNGS9z_s4641P6sbRTGbfIlanYiR5Yqj2sXnVpFIHP6Sn_Y4aZaU7HrfTUQQ2Zr_QHTvi9HoLeAEQhkEFza8AW_8FNAJne7EmzxkXSU-n7cXE7j3kj7reirUHUaEVsk2YVPcZrCF=s320" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">2018 Pete</td></tr></tbody></table><div class="separator" style="clear: both; text-align: left;"><b><span style="color: #990000;">The Documentary</span></b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The film started with Pete Buttigieg’s husband, Chasten, suggesting a few interview questions that were directed at the young politician’s identity. Buttigieg was after all relatively unknown on the national platform but had enjoyed professional and regional political success while keeping a closeted past. It was not till his early 30’s that Buttigieg came out as a gay person, and that was only seven years ago. The film attempted to unearth who Buttigieg was, not just for the audience but perhaps even for the protagonist himself. As Chasten so eloquently put it, “Don’t bullsh*t us, Peter.”</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">From the start of the campaign trail to his appointment as Secretary of Transportation, the film chronicled the peaks and valleys of the political journey. Through it, Buttigieg strove to “master the game without it changing (him).” Yet, it is a fine line to not be corrupted by the process but to grow and be better from it. I do see a transformation at the end of the film and would attribute it to the latter.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>My Verdict:</b> Pete, the wine, was made with quality ingredients and nurtured in the right conditions. It is developing well and will continue to age beautifully. I certainly have reasons to hope the same for Pete, the politician. Secretary Pete, time is certainly on your side, and many will be keeping their eyes on you. Cheers!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Adriennehttp://www.blogger.com/profile/08578328278151086962noreply@blogger.com0