Today I found this video and it left me thinking I wanted to talk about other important wine matters like   "Aging of the Wine".

There is so much to talk about and to learn!

So, how important is the aging of the wine? Once that the wine has been racked and clarified, it is then placed in the bottle. The bottle plays a key role in aging when we later discuss the methods for making wine. Some prestigious properties continue to age the wine in bottle, allowing the tannins to soften with continued, although extremely minimal, oxidation. The Grand Reservas in Spain are required to spend three years in bottle before release. Some prestigious Bordeaux properties opt to hold some of their vintages back for release and allow them to age an additional 5 to 10 years before re-releasing them. Vintage Port may not reach its peak until 30 years after bottling. It is essential that this aging time should be spent undisturbed in a dark, cool place with a consistent temperature. The bottles should be stored lying on their side so the corks remain moist to provide the optimal seal.

 I will get back to the corks vs. screw caps subject, it's pretty interesting and very important!

Yesterday I was talking with one of my "new readers", actually a friend! : ) and he was telling me how good it would be if people could suggest topics or subjects to talk about, or things they will want me to tell them about all wine matters. So I decided to open that space here and let YOU tell me when you want me to talk about something in particular. You can write to me at my "contact" email address, or you can leave a comment on one of my posts.

Cheers!

more whites...

Today we have one of the most popular white wines produced in Italy, PINOT GRIGIO, which is mostly grown in the northeastern regions of Italy. It thrives in Valdadige and Veneto, where this crisp, dry and refreshing white wine gains more body and substance. Most Pinot Grigio is dry, with fruit flavors of pear and apple with hints of lemon and mineral. They range from light to medium body and should be consumed when they are fresh and young. Pinot Grigio is the same grape as Pinot Gris, which is grown in a medium-bodied style in Alsace, California and Oregon.

Pinot Gris

Aromas: Perfumed pear, apple, lemon, mineral

Flavors: Pear, apple, lemon, mineral

Style: Light Bodied - Light and crisp with ample fruit flavors
           Medium - Bodied - Crisp with more complex fruit flavors

Food: Light - shellfish, quiche, light food
           Medium - chicken, white meat, pate

Regions: Italy - Veneto, Valdadige, Collio (Pinot Grigio)
              France - Alsace (Pinot Gris)
              Oregon - Willamette Valley (Pinot Gris)
              California - Arroyo Seco (Pinot Gris & Grigio)

It is important to understand that although Pinot Grigio and Pinot Gris are the same grape, they are capable of producing a variety of white wines in a number of different wine growing areas. The lesser expensive Pinot Grigio produced throughout Italy is a nice, crisp and dry wine with a nueutral flavor. As the price increases with Italian Pinot Grigio, so does the body and flavors of the wines. At their best, they contain wonderfully crisp acidity, complemented by loads of citrus fruit flavors. Impressive hints of mineral adds dimension to the refreshing long finish. The best Pinot Grigio is produced in the northern area of Italy, benefiting from the cooler climate. The Pinot Gris of Alsace and Oregon are wonderfully crisp as well, but are fuller bodied and more aromatic. Along with an abundance of citrus fruit, Pinot Gris offers additional complex flavors of the fruits and even hints of almond. This is mostly to do with the soil and climate in which they are grown.



And who says that there is no room for "fashion" in the "wine's world"!

Ramona Pinot Grigio 2010

Product Information

This Pinot Grigio from Ramona Singer of the Real Housewives of New York has been produced with grapes from the Veneto area of Northern Italy.
Fresh and fruity with a clean, crisp acidity accented by mild hints of hazelnuts. Soft and delicate finish that is very pleasant. It is best enjoyed young and chilled.Manually harvested throughout the first half of September, the grapes were immediately crushed upon reception at the cellar. Fermentation took place on the skins in stainless steel tanks over 15 days at low temperatures of 10-12°C, retaining the natural, fruity flavors of the variety. The wine was filtered and fined before resting in temperature-controlled stainless steel tanks for 2-3 months while it stabilized. Bottled and released at the beginning of the year following the harvest.
   

   

Estimated retail price  $13,50

Company :	Ramona Singer
Vintage* :	2010
Type :	Pinot Grigio/Pinot Gris
Style :	Pinot Gris/Pinot Grigio
Country :	Italy
Region :	Veneto

And here we have our first red...

Today I want to introduce you to one of my favorite red wines. I was born close to one of the first MALBEC region producers, Mendoza, Argentina, so this was an obvious choice for me.
Malbec was once popular as a blending grape in Bordeaux, where it is still one of the permitted varietals. Malbec plays a supporting role in many appellations in South West France and especially Southeast of Bordeaux, in the region of Cahors, where it is the primary grape and is referred to as "the black wine", due to its deep dark color.

But I have to say that nowhere does Malbec's star shine as brightly as it does in the Mendoza region of Argentina. The ripe and plush Malbec wines of Argentina feature dark fruit flavors of blackberry, blueberry, black raspberry and supple tannins, with nuances of violets and toasty oak in the more expensive offerings. Blending with Cabernet Sauvignon and Syrah add additional complexity. Malbec pairs perfectly with grilled meats (it couldn't be any other way!), game and robust, spicy dishes.



And the selection for today is:

Wine Description

Catena Zapata, Malbec Argentino, is made from a meticulous vine selection in the best lots of the Catena family’s estate vineyards. These Zapata vines are carefully hand tended and produce extremely low yields. The grapes are micro-fermented in new French oak barriques and the wine is then aged for 24 months in new French oak. This wine is made in very limited quantities.

Tasting Notes

The Catena Zapata, Malbec Argentino 2008, shows a saturated dark violet color; the nose offers cassis, mocha and clove, along with a strong suggestion of soil tones. It combines density and sweetness on the one hand, with gripping, lightly saline flavors of tobacco, dark berries, spices and minerals; a palate-staining finish dominated by sweet black and blue fruits.

Fact Sheet

VINIFICATION:

De-stemmed, whole berry fruit is hand loaded into 225 liter new French oak barrels; 100% barrel fermented for seamless oak integration; low fermentation temperatures extract intense aromas; all cap management done by hand for soft, gentle flavor and tannin extraction; alcoholic and malolactic fermentation in barrel leaves considerable less sediment.

VINTAGE:

The 2008 vintage shows exceptional levels of concentration and complexity. Climate conditions were exceptionally dry. This caused the physiological ripening of sugars to accelerate but the phenological ripening of polyphenols to slow down. In late January, some precipitation moved in which lowered temperatures and brought the physiological and phenological ripening processes back into synchronization. April has been dry and very cool. The grapes still on the vine are developing very nicely and will be harvested in excellent sanitary conditions, with exceptional levels of concentration and complexity.

VINEYARDS: 

Adrianna Vineyard (Gualtallary district)
Nicasia Vineyard (La Consulta district)

Estimated retail price:             $20

Winemaker:

Alejandro Vigil

Varietal:

100% Malbec

Alcohol:

14,50%

Total acidity:

5,6

PH:

3,7

Residual Sugar:

2 g/l

Appellation:

Mendoza, Argentina

Food pairings:

Lamb Chops with Spinach and Chèvre

Our first "tasting" together...cheers!

I will introduce you each time to a new varietal ( see vocabulary), and will work on one example.


I chose to start with a white wine, SAUVIGNON BLANC.

This dry, white wine grape, offers distinctive flavors of citrus fruit, melon, fig, herb and sometimes grassiness. Sauvignon Blanc can also offer vanilla and creamy flavors when introduced to oak. Typically light, crisp and full of fruit, Sauvignon Blanc thrives as the white wine of Bordeaux and is used to produce delicious Pouilly-Fume and Sancerre of the Loire Valley. It has also proven extremely successful in California, New Zealand and Chile. Although Sauvignon Blanc is wonderful with food, it's also the ideal selection for an aperitif.

Aromas: 

Fruit - Citrus (Grapefruit, Lemon), Melon
Grassy - Grass, Herbs, Mineral
Oak - Vanilla, Spice, Smoke

Flavors: 

Fruit - Citrus (Grapefruit, Lemon), Melon,
Grassy - Grass, Herbs, Mineral
Oak - Vanilla, Spice, Smoke

Styles: 

Crisp - Lively and refreshing with loads of fruit flavors
Elegant - Crisp, yet round and complex, layers of flavors
Oak - Influenced by oak aging with hints of smoke and vanilla

Food: 

Fruity - Mussels, scallops, shellfish
Grassy - Grilled vegetables
Creamy - Grilled chicken, swordfish

Regions: 

Bordeaux - Pessac-Leognan, Graves
Loire - Pouilly-Fume, Sancerre, Touraine
New Zealand - Marlborough, Hawkes Bay
California - Sonoma County, Napa Valley
South Africa - Stellenbosch
Others - Chile, Washington State


And our example today is

2008 Sauvignon Blanc, Dry Creek Valley, Greene Vineyard

 

A vibrant balance of acidity, this wine has a fresh green 

apple mouthfeel, followed by layers of caramel and vanilla. 

Underneath these layers lies notes of pumpkin and nutmeg spices. 

This wine is the perfect compliment to a warm summer day.

Kick your feet up and enjoy a full glass. 

 

Quick Profile

• Kind White    
• Type Sauvignon Blanc (Fumé Blanc)
• Appellation Dry Creek Valley
• Finished Alcohol 14.1%
• Volume 750mL
•  Estimated retail price $22

Continuing with yesterday's TIP...

Next swirl the wine in the glass. This exposes the wine to more oxygen, which encourages the release of the fragrances within the wine this might take a bit of practice, so don't be embarrassed if you spill a little wine the first time you try this.
Evaluate the aroma. As with food, most of a wine's taste actually comes from the aroma, hence the expression, "It's smells so good I can almost taste it." Determining the fragrance of a wine is the first part of tasting it; in fact, 80 percent of what we taste actually comes from our sense of smell. Is the aroma intense or faint? What are the major characteristics? Does the scent remind you of any foods, such a particular fruit, spice or vegetable? With a little experience you will recognize  a wide variety of scents, which will indicate the variation between different grape varieties, diverse wine making styles, and even identification of the geography of the wine-producing regions.

Sip the wine. Draw in a small but comfortable amount, enough to coat your mouth easily. The wine should be able to touch every part of your tongue. Drawing in a bit of air will further stimulate the release of flavor. Wine experts have even been known to lightly "chew" the wine for a few seconds, aerating the wine and encouraging every possible bit of flavor to emerge. Before swallowing, let the wine rest in your mouth and taste buds. Ten seconds is the recommended amount of time to fully experience the wine, and you should taste it at least twice before judging the flavors. A wine's taste should parallel its aroma. Is the texture of the wine light or heavy? Can you taste notes of fruit or a hint of woody oakiness? Is it flat (too low in acidity), harsh (too much acidity) or pleasant medium? Is it sweet or dry, spicy or plain? Is there a bit of astringency or bitterness? All of these descriptive phrases help determine your personal preference in a wine's flavor.

Swallow the wine. Concentrate on the flavor that lingers in the mouth. A good wine leaves a pleasurable, lingering flavor after being swallowed called the "finish". This is similar to a sustained piano chord floating out over a music hall. The sound is string at first, then changing, softening and gradually dissipating. An indication of a wine's quality is found in the strength and duration of the finish.


And now we are ready for our first "tasting", let's do it together, join me tomorrow!

TODAY's TIP

I like to think sometimes about wine as a food rather than a beverage. When you go to a restaurant, part of the enjoyment of the dish is in the preparation, presentation and appearance. The fragrance of a good dish is nearly as delightful an experience as the actual meal. The senses of smell and taste are as interrelated with wine as they are with food. Actually some of us get more excited about what we are going to experience wine wise at a restaurant than the same food. The pleasure of enjoying fine dining is a simple undertaking, and one can easily appreciate the appearance, aroma, taste and balance of a dish with no formal training or special abilities.

 The ritual of wine tasting is intended to increase your enjoyment in a similar manner. Most people use "taste" to describe all the sensations associated with wine. However, humans can only distinguish between four tastes: sweet, salt, bitter and acid. Since there is no salt in wine, we are down to three. Becoming proficient in wine evaluation calls for just slightly more analysis than simply answering how the wine tastes, since there are so many other factors involved. Thankfully, the process is simple and you already possess the tools required to become a world-class wine taster.

Prior to tasting wine, it might be beneficial to briefly review hot to taste wine like professionals do.

First, fill the glass to about one-third of its capacity. Look at the wine's color. All wines should have clarity, brightness and sparkle, which indicate careful wine making. Compare the different shades of red wines that can range from brilliant ruby to dark purple, or whites that appear pale straw to golden yellow. A wine's color and clarity con give you a suggestion as to the wine's age. For example, a dark red-to-purple or pale white-to-straw-yellow color indicates youth, whereas, a light brick-to-brown/tawny or deeply golden colored wine usually hints that the wine is older and more mature.

Come back tomorrow and I will tell you more about it!

Let the journey begin!!!

Enjoying wine is like many other activities, the more knowledgeable you are, the greater the enjoyment. Watching a soccer or football game is more fun when you understand the rules and strategies by which the games are played; the same is true for the wine. The reigning myth that one must dedicate his or her life to fervent study of wine prior to being allowed an opinion on matters of taste and evaluation of wines, is simply not true. It is not necessary to spend years in a dark cellar, hunched over vintage charts, studying the fermentation process by candlelight while possessing an encyclopedic knowledge of every wine producer in the world in order to participate in a conversation about wine. You need only to be familiar with a few guidelines:

1. Color and appearance

2. Bouquet/aroma; intensity and character

3. Fruit; intensity of flavor and taste characteristics

4. Balance between fruit, sugar, acid and tannin

5. The finish - length

So, stay tuned and let's meet again tomorrow to talk about these great wine tasting tips and start reviewing the best wines from all around the world!!



I want to give special THANKS to my mother Miriam, and my aunt Marta, without whom I would never have discovered the beauty of the "bubbles" and "that Red Pleasure".  Love you both!