Cabernet Sauvignon: The Basics

The King of Reds

Cabernet Sauvignon might be the most important red wine variety in the world because of its global  production and widespread popularity. In my opinion, there really is nothing better than a good "Cab" on a chilly night paired with a grilled steak. 

Cabernet Sauvignon is a noble grape variety that grows well in many climates, except very cool areas. It became famous through the age-worthy red wines of the Medoc district of Bordeaux (which also contain Merlot and Cabernet France, in varying proportions). But today, California is an equally important region for Cabernet Sauvignon - not to mention Washington, Italy, Australia, South Africa, Chile, Argentina, and so on. In nearly every major wine growing region, you will most certainly find Cabernet Sauvignon being produced.  

The Cabernet Sauvignon grape makes medium to full-bodied wines that are high in tannin. The textbook descriptor for Cabernet Sauvignon's aroma and flavor is black currants and cassis. Many of the finest wines have a marked note of minerality, and many have toasty or smoky aromas and flavors from aging in oak barrels. 

Cabernet Sauvignon wines come in all price and quality levels. The least-expensive versions are usually fairly soft and very fruity. The best wines are rich and firm with great depth and classic, concentrated Cabernet flavors. Serious Cabernet Sauvignons can age for 15 years or more. 

Because Cabernet Sauvignon is fairly tannic (and because of the blending precedent in Bordeaux), winemakers often blend it with other grapes: usually Merlot - being less tannic - is considered an ideal partner. Australian wine-makers have an unusual practice of blending Cabernet Sauvignon with Syrah. 

Cabernet Sauvignon generally pairs well with the following foods:

• Beef 
• Lamb
• Blue Cheese
• Venison

Wine Review: 2010 Montes Alpha - Syrah

Vintage: 2010
Grapes: 90% Syrah, 7% Cabernet Sauvignon, 3% Viognier
Region: Colchagua Valley, Chile
Producer: Montes
ABV: 14.5%
Serving Temp: Cool room temperature
Paired with: Pizza
My suggested pairing: Grilled red meat
Price: $20

Review:

This is a good wine that has the traditional flavors of Syrah. The color is dark red with a violet hue. On the nose there are aromas of blackberry, plum, cassis, and some subtle smoked game notes. On the palate this wine is full-bodied and has a creamy texture. There are flavors of game and pepper with just a hint of dark fruit that are structured by bitter, but not overpowering tannins. The finish is of tang, smoke, and anise; vanilla flavors start to show on the finish when the wine is given more time to breath.  This wine does not have a lot of acidity.

This is a good wine that does not have enough acidity for my personal taste, but there will definitely be fans of this style of wine. My overall impression of this wine was its smoky character that should pair nicely with grilled red meat.

Recommended 

Wine Review: 2010 Domaine la Garrigue - Vacqueyras

Vintage: 2010
Grapes: 70% Grenache, 15% Syrah, 10% Mouvedre, 5% Cinsault
Region:  Vacqueyras, Côtes du Rhône, France
Producer: Domaine la Garrigue
ABV: 14.5%
Serving Temp: Cool room temperature
Paired with: Braised Short Ribs
My suggested Pairing: Braised Short Ribs!!! or other rich dishes. 
Price: $20

Thoroughly enjoyed this delicious red Rhône that is from my favorite appellation of Vacqueyras. Had a deep dark ruby red and a nose of lots of herbs and subtle berry aromas. During the first sip of this wine, you'll get lots of acidity and spicy flavors that are hallmarks of the 2010 vintage; but this full-bodied wine is still able to stay incredibly balanced between all the acidity and soft tannins. After your mouth gets used to the acidity, there are flavors of tart cherry and blackberry  followed by the spice of new oak, herbs, and licorice on the long finish. 

This delicious Vacqueyras needs rich food to be able to really show its great flavors; but when you have the right food pairing, this wine is an incredible steal for the price. This wine needs some ageing to mellow some of its acidity and spicy notes, and should drink well over the next ten years. I put some bottles in my cellar and cannot wait until fall/winter to open a bottle to go with a hearty meal. 

Highly Recommended

Wine Review: 2010 Domaine Saint Gayan - Côtes du Rhône

Vintage: 2010
Grapes: Red Rhône Blend - primarily Grenache
Region: Côtes du Rhône, France
Producer: Domaine Saint Gayan
ABV: 14%
Serving Temp: Cool room temperature
Paired with: Savannah Red Rice
My suggested pairing: Grilled pork or veal
Price: $17

Review:

This is a bargain Côtes du Rhône that is very easy drinking. The color of this wine is a clear, but dark blood red with a pink rim. The nose at the beginning was a little closed, but started opening up to aromas of ripe red fruit (possibly strawberry) with a hint of pepper. On the palate there are flavors of raspberry and strawberry with a medium long finish of red fruit and black pepper. This medium bodied Côtes du Rhône has decent balance between the restrained acidity and chalky tannins.

There is little ageing potential for this wine, but this wine is ready to drink now. Definitely a summer style of Côtes du Rhône because it is not concentrated and heavy as other wines of the area. I enjoyed this straightforward wine and believe it is very well priced.

Recommended 

Wine Review: Stoller - JV Estate - Pinot Noir

Vintage: 2010
Grapes: Pinot Noir
Region: Dundee Hills, Willamette Valley, Oregon
Producer: Stoller Family Estate
ABV: 13.2%
Serving Temp: Cool Room Temperature
Paired with: Pasta with Bolognese
My Suggested Pairing: Incredibly food friendly. Pair with salmon, tuna, or poultry.
Price: $22

Review:

This is a very refreshing and food friendly Pinot Noir. Pretty light cherry red in color. On the nose there is floral notes and sweet red cherries that are followed by a small hint of damp earth. Light bodied and slight effervescent mouth-feel on the palate with flavors of tart cherries and other red fruits. Finishes with tangy dark fruits. This wine has a good amount of tart and tangy acidity with a little bit of tannin, but it stays balanced.

This was a good and enjoyable entry level Pinot Noir that is very well priced. Definitely worth picking up if you would like to try an Oregon Pinot Noir and not break the bank.

Recommended 

Merlot: The Basics

Deep color, medium to full-bodied, high alcohol, and soft tannins are the characteristics of wines made from the Merlot grape. The aromas and flavors can be plum, berry, currant, chocolate, and even sometimes tea leaves. In my opinion, Merlot is definitely the most underrated grape variety grown and is the one international grape variety that has the most value. If you find that you prefer Merlot to Cabernet Sauvignon, you will save yourself considerable money in the long run.

Some wine drinkers find Merlot more approachable than Cabernet Sauvignon because it's less tannic; but some winemakers feel that Merlot is not satisfactory in its own right, and thus often blend it with Cabernet Sauvignon, Cabernet Franc, or both. Merlot makes both inexpensive, simple wines and, when grown in the right conditions, very serious wines.

Merlot is actually the most planted grape variety in France's Bordeaux region, where it excels in the Right Bank districts of Pomeral and St.-Emilion. Merlot is also important also important in Washington, California, and Chile, among other regions.

Merlot is incredibly food friendly (more so than Cabernet Sauvignon) and generally pairs well with: beef, chicken, duck, lamb, pork, turkey, and veal, to name a few.

Wikipedia Page
Wine-Searcher.com Page

Pinot Noir: The Basics

Pinot Noir is not just a grape, it's...it's... Well that is the problem, because it's impossible to describe what exactly Pinot Noir means with  the droves of  "Pinot  lovers" who will go to all four corners of the Earth looking for a good bottle of Pinot Noir, and will not accept any other grape variety as satisfying. I cannot think of another grape that gets people so enthused, and there is no other grape that has a similar cult following. "Pinot lovers/Pinotfiles" are some of the most intimidating people in the wine world because of their intensity and passion.  Yet it still really is impossible to describe this enthusiasm and dedication people have to this grape; although I will admit that there is something very zen like in drinking a good bottle of Pinot Noir. There is a lot that could be written about Pinot, but I will just stick to what Pinot Noir is objectively.

Pinot Noir is finicky, enigmatic, and challenging grape variety to grow. The prototype for Pinot Noir wine is red Burgundy, from France, where tiny vineyard plots yield rare treasures of wine made entirely from Pinot Noir. Oregon, California, New Zealand, and parts of Australia and Chile also produce good Pinot Noir. But Pinot Noir's production is relatively limited, because this variety is very particular about climate and soil.

Pinot Noir wine is lighter in color than Cabernet or Merlot. It has fairly high alcohol, medium to high acidity, and medium to low tannin (although oak barrels can contribute additional tannin to the wine). Its flavors and aromas can be very fruity - often like a mixture of red berries and black berries - or earthy and woodsy, depending on how it is grown and/or vinified. Many argue that Pinot Noir is the best grape for showing its terroir/growing region. Pinot Noir is rarely blended with other grapes in making red wine, but most Champagnes combine Pinot Noir with Chardonnay.

Wine Review: 2010 Markham Vineyards - Merlot

Vintage: 2010
Grapes: Merlot
Region: Napa Valley, California
Producer: Markham Vineyards
ABV: 14.5%
Serving Temp: Cool Room Temperature
Paired with: Grilled pork sausage with tarragon
My Suggested Food Pairing: This food friendly wine can pair well with dark poultry or beef.
Price: $23

Review:

This enjoyable Merlot is a clear ruby red that has aromas of bittersweet chocolate, cedar, and some subtle blackberry. On the palate the flavors of blackberry and dark cherry are present along with some heat from the high alcohol levels. This wine has an appealing long finish of licorice and dark chocolate. Medium- to full-bodied with decent balance.

This wine is still young and it shows from its still tart acidity and chalky tannins, but I did enjoy this wine a lot. I'd give this wine maybe a few more months  to round out and have the acidity and tannins come more into balance.  Markham Vineyards wines are easy to find and definitely a reliable choice when you are look for a food friendly red wine.

Recommended 

Oregon - Willamette Valley

Bi-Pinot Land

I recently did a review of a Pinot Noir from Oregon, so I thought it would be helpful to do a post about Oregon wine. Winemaking is fairly new in Oregon, but it is growing rapidly. As you probably figured out at this point, I really enjoy regions that offer good value wine; and Oregon definitely is a good place to find quality wines that do not have the California prices. 

Oregon is a great region for people who enjoy Pinot Noir, but do not enjoy the heavy and overtly fruity Pinot Noirs of California. The reason for the generally lighter wines of Oregon occur from the cooler climate because of the cool ocean influences of the Pacific. The Ocean influence brings lower temperatures and rain. In California many of the wine regions are further inland and high mountains limit the cool winds from the Pacific from reaching the interior valleys. 

Oregon's Pinot Noirs, the state's flagship wine, is highly respected in wine circles. This grape variety needs cool climates to perform at its best, and a vast majority of the state's wineries make this wine. Generally, Oregon Pinot Noirs have characteristics of black-fruit aromas and flavors, with lots of depth and complexity. They are usually lighter in alcohol compared to California Pinot Noirs and for that reason not as heavy on the palate. 

Red wine encompasses a slight majority of Oregon's wine production; with white plantings Pinot Gris, Chardonnay, and Riesling making the majority of white plantings. Oregon's Chardonnays have been greatly improving in quality over the years after they replanted vineyards with French clones suited for cooler weather, instead of the California clones that were created for the warm climates. If you enjoy the crispness of French Chardonnay, Oregon is definitely a place to search for a similar style of wine. 

Surprisingly there is a white wine grape that out-produces the hugely popular Chardonnay variety, and it is Pinot Gris. A natural mutation of its ancestor, Pinot Noir, the Pinot Gris variety has grapes that are normally pale pink-yellowish in color when ripe. Almost every winery in the Willamette (Wil-lam-et) Valley, Oregon's most important wine region, makes Pinot Gris, along with Pinot Noir. Two styles of Oregon Pinot Gris exist:

• A lighter, fruity style (for which the grapes are picked early) - always made without oak; these wines can be consumed as soon as six to eight months after the autumn harvest.
• A medium-bodied, golden colored wine from grapes left longer on the vine, which sometimes has a little oak aging; these wines can age for five to six years or sometimes longer in a good vintage. 

In general, Oregon Pinot Gris is light to medium-bodied with aromas reminiscent of pears, apples, and sometimes of melon, and surprising depth for an inexpensive wine. It is an excellent food wine, even when it is slightly sweet; it works especially well with seafood and salmon - just the kind of food that Oregon is often associated. Most Oregon Pinot Gris are lower than $20 a bottle with quality ones that are just over $10. 

The main home of Pinot Noir and Pinot Gris in Oregon is the Willamette Valley, directly south of Portland in northwestern Oregon. The Willamette Valley has established itself in the last 40 years as the most important wine region in Oregon; in fact, a majority of the state's winemakers are concentrated in the valley; all of them produce Pinot Noir. 

Willamette Valley is huge and encompasses several counties, Yamhill County, directly southwest of Portland, has the greatest concentration of wineries, all of which produce Pinot Noir. But quite a few wineries are located in Washington County, west of Portland, and in Polk County, south of Yamhill. In addition to the general Willametter Valley AVA (American wine origination designation), there are six specific AVAs that now exist in the Willamette Valley: Chehalem Mountains, Dundee Hills, Yamhill-Carlton District, Ribbon Ridge, McMinnville Foothils, and Eola-Amity Hills. The diverse soils of the Willamette Valley have inspired winemakes to differentiate the area and formalize these AVAs. 

Two other wine areas of some importance in Oregon are Umpqua Valley and the Rogue River Valley. Both these areas produce Pinot Noir, but also grow other international grape varieties like Cabernet Sauvignon because the warmer weather. 

I hope everyone enjoys this post, for I believe Oregon is a great place to find lighter American Pinot Noir and interesting Pinot Gris at lower prices. 

Wikipedia Link if you would like to start looking up more information. 

Wine Review: 2010 Ponzi Vineyards - Pinot Noir

Vintage: 2010
Grapes: Pinot Noir
Region: Willamette Valley, Oregon
Producer: Ponzi Vineyards
ABV: 13.6%
Serving Temp: Cool Room Temperature
Paired With: Pasta with Duck Sauce
My Suggested Food Pairing: Light meat, poultry, or pasta dishes
Price: $28

Review:

The color of this Pinot Noir is a very light red, but the aromas of flowers, raspberries, and strawberries come bursting from the glass. On the palate, the dominant trait of this wine is the tart acidity that keep it from being well balanced. Mainly flavors of strawberry jam and kirsch. On the mid-palate there are some smoky/burnt toast flavors from the newly charred oak barrels that must have been used to some extent. A medium long finish of dark cherries and spices.

This is not a very memorable Pinot Noir, although it is very easy drinking and should pair well with a wide range of foods because of its high acidity. If you like Beaujolais, you probably will like this wine; otherwise I would not recommend this wine for I believe it is a little overpriced.

DECENT  

Côtes du Rhône - Red

The Robust Red Wines of Southern France

Since I recently reviewed a red Côtes du Rhône wine, I thought it would be helpful to do a post about this  southern French wine region because it offers such good value and the recent vintages of 2009 and 2010 have been absolutely spectacular. If you read this and find yourself wanting to go try some southern French wine, I highly recommend going out and buying 2009 or 2010 vintages.  I will cover white Rhône wines when I review a bottle. 

The Rhône (rone) Valley is in southeastern France, between the city of Lyon in the north and Avignon directly south. The growing season in the Rhône Valley is sunny and hot. The wines reflect the weather: The red wines are full, robust, and fairly high in alcohol. Even some of the white wines tend to be full and powerful. But the wines from the southern part of the Rhône are distinctly different from those in the northern Rhône Valley, and it is important to know the distinctions of the two different sub-regions.  

In my opinion, everyday Rhône Valley wines are some of the best bargains to be found. For a good, reliable dry red wine that cost under $20, look no further than Rhône wines with the AOC (French wine origin designation guarantee) designation of Côtes du Rhône, which comes mainly from the southern part of the region. The Rhône Valley makes more serious wines - mostly red- but Côtes du Rhône is one of the best inexpensive red wines in the world and are perfect for hearty meals. 

Wines of the Southern Rhône

Most Rhône wines come from the southern Rhône, where the wines are generally inexpensive and uncomplicated. They are mainly blends of several grape varieties. The dominant grape variety in the southern Rhône is Grenache, which makes easygoing wines that are high in alcohol and low in tannin - but some blends contain significant amounts of Syrah or other varieties, which makes for somewhat gutsier wines. Almost all Côtes du Rhône wines are red. 

Besides Côtes du Rhône itself, other southern Rhône wines to look for are:

• Côtes du Ventoux (vahn-too), which is similar to but a bit lighter than Côtes du Rhône. 
• Côtes du Rhône-Villages, from 95 villages, making fuller and a bit more expensive wines than Côtes du Rhône; 19 of these villages are entitled to use their names on the label, such as Cairanne - Côtes du Rhône-Villages. 

The next two wines are former Côtes dur Rhône-Villages wines that graduated into their own distinguishable wine appellations.

• Gigondas (jhee-gohn-dahs) is quite rich and robust and can live for ten years or more in good vintages. 
• Vacqueyras (Vah-keh-rahs) is less powerful and robust than Gigondas but also less expensive; Vacqueyras is a particular good buy and is personally one of my favorite wine regions.  

Vineyards is the Vacqueyras region.

Two interesting dry rosé wines of the southern Rhône are Tavel (tah-vel) and Lirac (lee-rahk); Lirac is less well known and, therefore, less expensive. In my opinion, Lirac is a very well prices wine and goes well with almost any food pairing. Lirac can also be white or red, but all Tavel wines are rosés. Both are made from the Grenache and Cinsault grapes. They can be delightful on hot, summer days, or at picnics. As with most rosé wines, they are best when they are young when fruit flavors are still fresh and vibrant. 

Many Châteauneuf-du-Pape bottles
have the Papal Crest shaped on them. 

But Châteauneuf-du-Pape (shah-toe-nuf-doo-pahp) is the king in the southern Rhône. Interestingly, its name recalls the 14th century, when nearby Avignon was the home of the Popes. Almost all Châteauneuf-du-Pape is red wine and a blend of grapes: as many as 13 different varieties can be used, but Grenache, Mourvèdre, and Syrah predominate. At its best, Châteauneuf-du-Pape is full-bodied, rich, round, and ripe. In good vintages, it will age well for 15 to 20 years. Most Châteauneuf-du-Pape wines retail in the $30 to $60 price range, which is a very low price for highly collectible wine. 

The Grand Wines of the North

The two most highly respected red wines of the entire Rhône - Côte-Rôtie (coat-roe-tee) and Hermitage (er-mee-tahj) - hail from the northern Rhône Valley. Both are made from the noble Syrah grape. 

• Although both are rich, full-bodied wines, Côte-Rôtie is the smoother and polished of the two. It has wonderfully fragrant aromas - which reminds people of bacon, green olives, and raspberries - and soft, fruity flavors. In good vintages, Côte-Rôtie can age for 20 years or more. These are definitely in the more expensive range of Rhône wines. 
• Red Hermitage is definitely the most full-bodied, longest-lived Rhône wine. It is a complex, rich, tannic wine that needs several years of aging before it begins to develop, and it ages easily for 30 years or more in good vintages. They are also, in the higher price range among Rhône wines. 

Cornas, also made entirely from Syrah, is another fine northern Rhône red wine. Cornas resembles Hermitage in that it is a huge, tannic wine that needs 10 to 20 years of aging. It is also relatively expensive. 

Terraces of vineyards in Côte Rôtie.

Two relatively less-expensive red wines from the northern Rhône are Crozes-Hermitage, from an area surrounding the Hermitage zone, and St. Joseph - both made entirely from from Syrah. These wines are usually below $25 and worth checking out if you enjoy Syrah. 

Concluding Thoughts:

I hope everyone enjoyed this post about the red wines of southern France. They are definitely worth seeking out, enjoying with hearty meals, and collecting. This is absolutely one of the best value wine regions on the globe. 

Syrah: The Basics

The northern part of France's Rhône Valley is the classic home for great wines from the Syrah grape, but these days, Australia can be considered the grape's second home. Syrah also grows in California, Washington, Italy, Spain, Chile, Argentina, Israel, Greece - you name it. Syrah right now is definitely the trendy grape being grown. New plantings of Syrah are starting to pop up everywhere where weather permits because there is an increasing demand for its rustic, but vibrant flavors.

Syrah produces deeply colored wines with full body, firm tannin, and aromas/flavors that can suggest berries, smoked meat, black pepper, tar, or even burnt rubber. In Australia, Syrah (called Shiraz) comes in several styles; some Shirazes are charming, vibrantly fruity wines that are quite the opposite of the northern Rhône's powerful Syrah wines, such as Hermitage and Côte-Rôtie, while others are even more powerful than those classic French wines. 

Syrah does not require to be blended with any other grape to complement its flavors, although in Australia, it is often blended with Cabernet Sauvignon, and in the southern Rhône Valley it is often part of a blended wine with Grenache and other regional varieties. 

Grenache: The Basics

Grenache (gren-aash) is a Spanish grape by origin, called Garnacha there, and is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain, southern France, and central California. It generally can make deeply colored wines that are medium to full-bodied with velvety texture and flavors of: blackberry, black currant, black pepper, raspberry, strawberry, and spice.

Grenache is the dominant variety in most Southern Rhône wines, where it is blended with the traditional grape varieties of the region. In Australia and United States it is typically blended in "GSM" blends with Syrah and Mourvèdre. It can also be found as a varietal wine in Spain and other places where it is grown in large quantities.

Grenache alone or the dominant grape variety in a blend, tends to pair well with lamb and other red meats.

Wikipedia Page on Grenache
Wine-Searcher Page on Grenache

Wine Review: 2009 Alain Jaume & Fils - Domaine Grand Veneur - Les Champauvins

Vintage: 2009
Grapes: Red Côtes du Rhône Blend - 70% Grenache, 20% Syrah, 10% Mourvèdre
Region: Côtes du Rhône, France
Producer: Alain Jaume & Fils
ABV: 15%
Serving Temp: Cool Room Temperature
Paired With: Pot Roast
My Suggested Food Pairing: Pot roast or other braised red meat dishes.
Importer: Kysela Pere & Fils LTD
Price: $19

Review:

Excited to taste this wine because 2009 was a great year for Côtes du Rhône wines. This wine has a dark ruby red color that looks black from a distance. The nose has distinctive notes of black cherry and current that is followed by black pepper. On the palate the wine is very concentrated and full bodied with flavors of dried cherry and prunes. Long finish of licorice and black pepper with some heat from the high level of alcohol. There is some acidity to this wine and the tannins are soft. There is some balance in this wine, but it lacks finesse because of the forwardness of concentrated fruit flavors.

This is a wine that is definitely made for the international market with its high degree of alcohol, distinct dark fruit flavors, and medium acidity. I found it pleasurable, but because it lacked some balance I would only recommend it for very heavy and savory meals where this wine can really shine. Well priced.

RECOMMENDED 

What I'll Be Drinking and Review for the Rest of April

I have started collecting wine and been looking for wines from regions that have had recently good vintages. My goal is to start a collection that I can enjoy over the years when I become older. 2009 and 2010 in south and southwest France are regarded as both extraordinary years. Grape growing conditions were nearly perfect in both years and wines from these regions should be able to age for more than 10+ years. I will be drinking and reviewing these wines and going into detail about the specific regions.

Stay tuned.

The Loire Valley, France

The White Wine Center of France

I recently did a review of a wine from the Loire Valley region of Sancerre, so I thought it would be helpful to give a brief description of the Loire Valley. In general, this area produces some of the lightest and most food friendly white wines in the world, and is definitely a great region for finding great bargains. The three most important white grape varieties are: Savignon Blanc, Chenin Blanc, and Muscadet. 

The Loire (l'wahr) Valley stretches across northwest France, following the path of the Loire River from central France in the east to the Atlantic Ocean in the west. The rather cool climate, especially in the west, produces relatively light-bodied white wines. The Loire Valley has three sections, each of which features different grape varieties. 

I will go into more detail on each region and specific grape variety when the opportunity presents itself. 

The Upper Loire:

In the eastern end of the Valley (called the Upper Loire), just south of Paris, are the towns of Ancerre and Pouilly-sur-Loire, located on opposite banks of the Loire River, Here, the Sauvignon Blanc grape makes lively, dry wines that have spicy, green-grape, and minerally flavors. The two principal wines in this are are Sancerre (sahn-sair) and Pouilly-Fumé (pwee-foo-may). 

• Sancerre is the lighter and more vibrant of the two. It's perfect for summer drinking, especially with shellfish or light fish. 
• Pouilly-Fumé is slightly fuller than Sancerre and can have attractive flinty, mineral flavors. Because it is a fuller weight, Pouilly-Fumé goes well with rich fish, such as salmon, or with chicken or even veal. 

These wines are at their best when served young; drink them within four years of the vintage. 

The Central Loire Valley:

The central Loire Valley is known for both its white and red wines. The Chenin Blanc grape makes better wine here than it does anywhere else in the world. The Anjou district produces arguably the greatest dry Chenin Blanc wine, Savenniéres. A great dessert white wine made from Chenin Blanc, Coullée de Serrant, also comes from Anjou. Bonnezeaux and Quartz-de-Chaume are two other well known dessert white wines from Anjou that are made from Chenin Blanc. 

Near the town of Tours, lies the town of Vouvray (voo-vray). Vouvray wines, also made from Chenin Blanc, come in three styles: dry (sec), medium-dry (demi-sec), or sweet (called moelleux, pronounced m'wah-leuh). However, Vouvray sec is a less austere and less fullbodied wine than Savenniéres. Vouvray also can be a sparkling wine and can be a good value when compared to the more expensive sparkling wines of Champagne. 

Less expensive Vouvrays are pleasant to drink young. Even the drier versions are not truly bone-dry and are a good choice if you do not enjoy very dry white wines. They go well with chicken or veal in a rich white sauces, spicy cuisines, or fruit and soft cheese after dinner. Typical flavors of Chenin Blanc are: citrus, grass, green apple, honey, melon, and mineral; Chenin Blanc is traditionally light to medium-bodied. 

The central Loire Valley also boast the region's best red wines. Made mainly from Cabernet Franc, they carry the place-names of the villages the grapes come from: Chinon (she-nohn), Bourgueil (boor-guh'y), St. Nicolas-de-Bourgueil (san-nee-co-lah-deh-boor-guh'y), and Saumur-Champigny (soh-muhr-shahm-pee-n'yee). They are all spicy, offer great value, medium-bodied reds that are famously food friendly. 

Pays Nantais:

Close to the Atlantic Ocean is the third wine district of the Loire Valley - Pays Nantais (pay-ee nah-tay)m named after the city of Nantes, right where the Loire River empties into the Atlantic Ocean. The area is home of the Muscadet grape (also known as Melon de Bourgogne), is light and very dry, with apple and mineral flavors - absolutely perfect with clams, oysters, mussels, and white fish. It is naturally ideal for summer drinking. Muscadet is the best value in the entire Loire Valley, and you can find very good Muscadet for absurdly low prices. 

Useful Links:

Loire Valley on Wiki

Wine Searcher on Loire Wine

Wine Review: 2011 Thomas-Labaille - L'Authentique Sancerre

Vintage: 2011
Grapes: Sauvignon Blanc
Region: Sancerre, Loire Valley, France
Producer: Thomas-Labaille
ABV: 12.5%
Serving Temp: Chilled
Paired With: Grilled Halibut with Moracan Spices
Suggested Pairing: Grilled White Fish
Price: $20

Review:

This is one of the first Sancerres I have ever drank. Had a very pale straw yellow color and had a nose of green apple followed by basil; could also smell a hint of grapefruit. On the palate, the first thing that jumps out is the smoke flavors of charred oak. There was also very classic Sauvignon Blanc flavors of mineral, herb, and subtle grapefruit. Light bodied with a high amount of mouth puckering acidity which help gives the wine structure.

A tad bit heavy on the oak flavors for my taste, but overall this is an enjoyable wine. For those who like an oaky/new world style of wine, this Sancerre is worth trying.

RECOMMENDED 

Sauvignon Blanc: The Basics

Sauvignon Blanc [Sew Veen YON Blon] is a white variety with very distinctive character. It's high in acidity and has pronounced aromas and flavors. Besides herbaceous notes (sometimes referred to as grass), Sauvignon Blanc wines display mineral aromas and flavors, vegetal character, or - in certain climates - fruity character, such as ripe melon, figs, or passion fruit.  The wines are light to medium bodied and very dry (non-sweet).

France has two classic wine regions for the Sauvignon Blanc grape: the Loire Valley, where the two best-known Sauvignon blanc wines are called Sancerre and Pouilly-Fumé, and Bordeaux (where the grape originates). In Bordeaux, Sauvignon Blanc is sometimes blended with Sémillon; some of the Bordeaux wines that are blends of the two grapes and fermented in oak are among the great white wines of the world. 

Sauvignon Blanc is also important in northeastern Italy, South Africa, Chile, and parts of California (sometimes labeled as Fume Blanc). New Zealand's Sauvignon Blanc wines are particularly renowned for teir intensely flavorful style. 

Sauvignon Blanc in general pairs very well with the following foods: 

• Asparagus
• Chicken, esp. fried, poached, or roasted.
• White Fish
• Foods with an Herb Sauce
•  Oysters
• Vegetables
• Goat Cheese 

Links with more info:

http://www.wine-searcher.com/grape-435-sauvignon-blanc

http://en.wikipedia.org/wiki/Sauvignon_blanc

Tasting and Savoring Wine

The Common Ritual of Wine Tasting

There is a lot I can write about how to "properly" taste a wine. But as I have said before, what is most important when tasting a wine is whether its aromas and flavors give you enjoyment. I will try to keep this brief so when you next taste a wine you can have a simple method for tasting a wine that can help you determine if it is any good. The traditional way to taste a wine is done in the following method.

Appearance: 

After opening a bottle, pour yourself a half-full glass of wine. To observe a wine's appearance, tilt the glass away from you and look at the color of the wine against a white background. Notice how dark or how pale the wine is, what color it is, and whether the color fades from the center of the wine out toward the edge, where it touches the glass. Also notice whether the wine is cloudy, clear, or bright. Eventually, you will begin to notice patterns, such as deeper color in younger red wines. 

Smelling:

What a wine smells like is commonly referred to as the "nose" or "bouquet." Keep your glass on the table and rotate it three or four times so that the wine swirls around inside the glass and mixes with air. Then quickly bring the glass to your nose. Stick your nose into the airspace of the glass and smell the wine. Is the aroma fruity, woodsy, fresh, cooked, intense, light, etc. If you can, start to pick out certain smells that you can associate with the aromas coming from the wine, such as blueberries or black pepper. 

The point behind this whole ritual is that what you smell should be pleasurable to you, maybe even fascinating, and that you should have fun in the process. A good wine should stimulate your nose the same way a batch of cookies out of the oven does. 

Taste:

The normal procedure for tasting a wine:

1. Take a medium-sized sip of wine.
2. Hold the wine in your mouth, purse your lips, and draw i some air across your tongue, over the wine. 
3. Swish the wine around in your mouth as if you are chewing it. 
4. Swallow the wine. 

Taste buds on the tongue can register various sensations, which are known as the basic tastes: sweetness, sourness, saltiness, bitterness, and umami, a savory characteristic. Of these tastes, sweetness, sourness, and bitterness are those most commonly found in wine. By moving the wine around in your mouth, you give it a chance to hit all your taste buds so that you do not miss anything in the wine. When you begin to taste a wine, start by focusing on these characteristics before trying to pick out particular flavors. How a wine feels inside your mouth is another important element when tasting. Figure out if the wine is light or heavy on your palate and what kind of texture it has as it glides across your tongue. Also pay attention to the aftertaste a wine leaves in your mouth; a good wine should leave an enjoyable aftertaste in you mouth for quite some time. 

Final Note:

Many people are concerned that they are not able to detect as many aromas and tastes as they think they should. Smelling and tasting wine is really just a matter of practice and attention. If you start to pay more attention to smells and tastes, you will get better at picking you certain aromas and flavors. Getting a journal to record what wines you have and what they taste like is a great way to help expand and remember your vocabulary to describe a wine.

I hope these guidelines help you discover the full potential of a wine the text time you open a bottle. 

I have included a link to Wikipedia.com on wine tasting if you would like to read more information.

 http://en.wikipedia.org/wiki/Wine_tasting

Blog Mission Statement

My Personal Mission For This Blog:

Wine is one of the most mysterious beverages. Grown all over the world, wine has become ingrained into our western culture as a beverage of major significance.  It is a multi-billion dollar industry that includes: growers, winemakers, importers, distributors, retailers, and wine critics. And most importantly, wine is revered for its variety, complexities, collect-ability, and just plain deliciousness.

But with all that said, there are many drawbacks to wine that make it hard to be enjoyed by regular people and especially for young adults who have had little experience with wine. To enter the world of wine and enjoy it, many people feel that they need to know and understand the: grape varieties, wine regions of the world, pronunciations, ceremony of drinking wine, and a vocabulary to discuss the wine without sounding foolish.

That is where I am hoping to come in. The intricacies of wine described above should not hold anyone back from consuming it, because the most important aspect of wine is whether or not you personally enjoyed that particular wine. Aromas and taste are completely subjective, and only you can determine how a wine tastes and whether it is enjoyable to you. As a 23 year old, I wish to educate people of my generation (and anyone else who might be interested) about why wine is such a great beverage to enjoy with friends, family, and especially with food. Wine is my hobby, and I will use this blog as a medium to share my excitement.

In this blog I will post topics on:

• production and history of wine
• wine regions and grape varieties 
• specific wine reviews
• Wine terms and other subjects of interest

I will also cover some spirits and common topics about spirits when a bottle of interest comes my way.

- Cheers!