so last night I had a fun little mix of people over and we tried a gamut of wines. below is a little list breaking it down...
Rancho Zabaco Reserve Sauvignon Blanc Dry Creek, California
• Many different styles depending on where and how it is grown and vinified – acts as a barometer of soil and site
-New Zealand: grapefruit/citrus fruit, sometimes jalepeno and asparagus
-California: fig and melon elements (from rich, warm soils)
• First grape harvested – less residual sugar and higher acidity
• “Fume Blanc”
-A Mondavi creation from the 1970s
-Its conception and how its changed today
The group was pretty impressed with this wine, and having 10% Semillion really softened it out.
Alamos Torrontes Salta, Argentina
• Argentina: Third largest consumer of wine and fifth largest producer
• Argentina’s first grapes were brought by the Spanish. Spanish rule ended in 1820, when the country was inundated with a large wave of immigrants
-98% of the Argentine population is of European descent with over 50% hailing from Italy
• Best wines for the world market: Torrontes and Malbec
• Salta Region
-Northern most region, high altitude
-COOL NIGHTS + WARM DAYS = RIPE, ACIDIC GRAPES
This wine went over both ways. Some of the group appreciated the floral undertones, while others thought it was a little sweet.
Louis M. Martini Chardonnay Napa, California
• The most planted grape in California (followed by Cabernet and Merlot)
• Main grape used in Champagne (along with Pinot Noir and Pinot Meunier)
• Considered the “blank slate” grape
-Malolactic Fermentation: converting malic acid into lactic acid
-Sur Lie Aging: “on lees” (dead yeast cells) creating a toasty, nutty bouquet
• Home sweet home: Indigenous to Burgundy, France
A fun example representing the quintessential Napa taste profile for a Chard. Rounded oak notes and bright green apple fruit.
BLIND WHITE: Novellum Chardonnay Languedoc, France
• TASTE PROFILE: A Chardonnay that has been aging on Viognier lees. Subtle aromas of honey, white peach, light floral notes and fine herbs. In the mouth, it offered a great balance of lees creaminess with a light acidic finish.
BLIND RED: Georges DuBeuf Beaujolais Nouveau Beaujolais, France
• TASTE PROFILE: Very fruity and not at all complex. I used this to show a traditional Nouveau as a segway to our next wine.
Cannon River Nouveau Cannon River, Minnesota
• Grapes: Minnesota Foch, Zinfandel, Syrah & Barbera
• Made in style of Beaujolais Nouveau
-Like a preview to a movie: offers sample of quality for release coming in spring
-Carbonic Maceration – ferments the juice while still inside the grape
-Meant to drink immediately, but this one could last a little longer
This is a wine that didn't go over too well, but thought it was fun to show a Minnesota-styled wine. Typically, you should have already consumed your Nouveaus by now, but the strong grapes in this wine allow it to age a little longer.
Feudo Arancio Nero d’Avola Sicily, Italy
• First country to initiate laws to protect the names and origins of wines
• Pinot Grigio and Chianti account for over 75% of the country’s volume
• Food wine v. Fireside wine we tried this with pizza for a little play on the wine...really heightened the flavors!
• Sicily
-One of Italy’s largest wine-producing regions
• Torrid, Mediterranean climate (almost North African)
Sattler Zweigelt Burgunland, Austria
• Most widely-planted red grape variety in Austria
• Burgunland, Central Austria: 48th parallel (same as Burgundy, France)
• Picking up the pieces: 1985 wine scandal
• Zweigelt grape: cross between Blaufrankisch and St. Laurent
I had never heard of this wine before, and bought it on a whim. Actually got the best feedback on this one. Has a rich, plum fruit, acidic finish and a touch of pepper.
Errazuriz Carmenere Single Vineyard Chile
• Chile has no indigenous grapes
-Grapes were brought from Bordeaux in the mid-1800s (pre-phylloxera)
• Carmenere
-Originally thought to be Merlot until the late ‘80s
-Not a wine that can age
Rich, bold and complex, this wine was a great finish to the night. I highly recommend it if you're eating a steak, or something with a nice char.
