You walk into your favorite shop or restaurant and tell them you's like a bottle of Pinot. You might have eliminated 3/4 of the offerings available, but you've still haven't narrowed things down all that much... Pinot Noir, Pinot Grig, Pinot Blanc, Pinot Meunier, Pinot Auxerrois... Are you looking for a red, white, rose? Sparkling or still wine?
Experts believe the name “Pinot” may be derived from the fact that its grape clusters have visual similarities to pine cones. Many belive Pinot Noir was used to make wine with as far back as the first century AD. but the name Pinot Noir first is found in the historical record in the fourteenth century, where it was already considered important in eastern France and southern Germany to both the nobility and the church.
A bit about grapevine propagation - When one grapevine pollinates another, the seeds that result have DNA mixed from the two parent plants. So, anytime a grape seed is planted, a new variety is born. Most vineyard owners wish to avoid this genetic mixing and propagate a single variety use a technique called “grafting” – essentially, taking cuttings from a vine to produce a new plant rather than using seeds. Vines grown from cuttings are called “clones,” because they came from the same plant and are therefore genetically identical. If a variety is cloned over and over for centuries, mutations can cause significant variation among examples of the same variety. The older a variety, the more mutations can occur – and Pinot is a very old variety that is less genetically stable than most other grape varieties and mutates more often. So, Pinot Noir, Grigio, Blanc, and Meunier (and others) are all the same variety, but different clones expressing various mutations.
The Pinot family of grapes make wines that are fantastic parings for fall weather and cuisine, especially perfect for a Thanksgiving turkey with all the trimmings. Therefore, we're putting all Pinot family wines on sale, all month long to give you plenty of time to sample and select the perfect wine for the year's most important feast!
]]>Focus on Aglianico
If you're like most wine drinkers, then it is not surprising if you've never heard of Aglianico.
⭐️CLICK HERE TO SHOP ALL ITALIAN WINES THIS MONTH & SAVE⭐️
Aglianico (pronounced al-YAN-ik-oh)considered by many as Italy's 3rd best red grape after Nebbiolo and Sangiovese and is widely grown in the southern Italian regions of Puglia, Campania and Bascilicata. If you're a fan of rustic reds with deep fruit flavors and bold, dusty tannins, then Aglianico could be your new favorite!
Aglianico's origins
Aglianico is one of the world's oldest grapes to be cultivated for wine production and thus the origins are largely shrouded in mystery and hotly debated. Traditionally, the vine is thought to have originated in Greece, first cultivated by Phocians and then brought to southern Italy by Greek settlers in the 8th century BC. However DNA analysis shows that the grape little to no relation to any known Greek varietals. This has led many to conclude that the varietal is native to southern Italy although it is possible that it could be the scion of a lost strain of Greek grapes lost to time.
What does Aglianico taste like?
In years past Aglianico's massive tannins would require a number of years in the cellar to resolve into flavors and textures that would compliment instead of overpower the dark fruit flavors of the grape, similar to Nebbiolo (thus the grape being known to many as the Nebbiolo of the south). Today is it still possible to find many old school wines that require extended cellaring, many producers have begun to craft softer, smoother examples of the grape that haven't lost savory soul of the varietal but are much more enjoyable a a younger age.
Young Aglianico wines are known for strikingly savory flavors of leather, white pepper, black fruits and cured meat that when aged, develop soft dusty aromas of dried figs and sun-tanned leather.
]]>The ancient Greeks brought wine to Italy over 4,000 years ago as they populated the islands and the mainland of the South of Italy. So perfect was the landscape and climate for grape growing that the Greeks referred to Italy as ‘Oenotria’, which translates to ‘The Land of Wine’.
Italy is by far the world's largest wine producer. For 2021, Italy produced over 25% more than 2nd place Spain, which was only fractionally ahead of 3rd place France.
Not only is Italy one of the largest producers of wine in the world, they are also one of the top consumers of wine, with the average adult Italian drinking over 40 Liters per year. This is down considerably from the not too distant past as craft beer and cocktails surge in popularity across Europe, but still miles ahead of the average American at just 10L per person.
The word vino (wine in Italian) comes from the Sanskrit word “venas” which means “to love”. From the same word comes the name “Venus” – the Roman goddess of love.
This vast amount of wine is produced from a wider variety of grapes than anywhere else. Viticulturist and botanists estimate that around 30% of all grape species are Italian, most of which are still found only there. There are over 2000 grape varieties in Italy with over 350 of currently approved for winemaking.
Italy is divided into 20 general wine regions with those subdivided into over 350 DOC sub-regions. Similar to our AVA system in the Unites States, or the French AOC system, Italy has the DOC system for controlling wine labeling. The lowest quality/regional level is VdT (Vino da Tavola), Italy's "table wines" that can be sourced and blended from anywhere in Italy, from any approved grape varieties and not necessarily adhering to the stricter standards of higher designations. This doesn't mean that all VdT wines are simple, uninteresting swill. Many of Italy's best and most expensive wines wear or at one time wore the VdT badge since their producers decided to break some of the DOC rules in their given region.
IGT (Indicazione Geographica Tipica) are wines that come from a particular zone or region is the next step above VdT. Wines with this designation must contain fruit from a single area. Many of the "rule breaker" high quality wines that used to be forced to bear the lowly VdT moniker now can use the newer IGT designation.
DOC (Denominazione di Origine Controllata), is similar to IGT, in that the grapes must come from the specified region, the the regions are smaller and minimum quality standards for things such as approved varietals, minimum ageing, maximum production and yields.
DOCG (Denominazione di Origine Controllata e Garantita) is Italy's highest ranking and only around 60 areas have been awarded this designation. There are strict conditions in the DOCG rules relating to the origin of the grapes, the varieties, the methods that can be used, the maximum yield and the location and production method of vinification.
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If you're already a fan of Orange and Natural wines and you've been by the shop to grab your favorite, you may have been dismayed to not find it in the usual spot on the shelf.
Fear not! We've moved and expanded our selection of this increasingly popular category of wines. They're now located on the back, "Cabernet Wall," on the right-hand side, underneath the Merlots.
If you on the other hand have no idea what we're talking about or have been hearing about Orange and Natural Wines and wanted to try them, we've got you covered!
So what is an "Orange Wine" and what makes a wine "Natural?"
Orange Wines, sometimes called "amber" or "skin contact wines" are basically white wines that are made like red wines. Instead of filtering off the grape skins as one would usually do when making a white wine, the skins and pulp are left to macerate in the juice picking up extra flavor components and color. NO ORANGES INVOLVED!
These wines are often described as robust bold and "funky," with honeyed aromas of jackfruit (a fleshy tropical fruit), hazelnut, Brazil nut, bruised apple, wood varnish, linseed oil, juniper, sourdough, and dried orange rind.
On the palate, they’re big, dry, and even have tannin like a red wine, often with a sourness similar to fruit beer.
Most Orange Wines will fit into the "Natural Wine" category, but not all Natural Wines are Orange Wines. There are plenty of Red Wines that fit into the Natural category and also white wines that aren't made with extended skin contact that can also be called Natural. Called Natural is the correct term because there is no legal definition of "Natural Wine" and no certification process. It basically means that the wines are made with organically grown grapes, with no additives or chemicals, utilizing the native yeasts, with the minor exception of a small dose of sulfur dioxide.
But how can it be "Natural" if there's sulfites?! After all they've got that "contains sulfites" government warning label on every bottle!
Sulfur, sulfites and sulfates are everywhere and in everything! Sulfites are measured in parts per million (ppm) and a single serving of dried fruit... 3500ppm, an order of french fries...1900ppm. Your typical wine has around 80ppm and by law cannot exceed 330ppm. There is about 1% of the population that is sensitive/allergic to sulfites, but if you don't already have a laundry list full of foods that you can't eat because of sulfites, then you've got nothing to worry about from the sulfites in your wine. Want more info on sulfites and the "Contains Sulfites" warning label? Check out this really great article at Bon Apetit:
https://www.bonappetit.com/drinks/wine/article/sulfite-free-wine
]]>The positive result from DEG Scandal is that Austria now has some of the world's most stringent rules, regulations and testing of their wines. Also, in trying to distance themselves from sweeter style wines that could possibly be artificially sweetened, most producers in Austria now concentrate on dry style table wines although many fantastic sweet, dessert level wines are still produced. So don't be afraid of the skinny Riesling shaped bottles that many Austrian wines come in!
Regions & Varietals: As seen on the map above, Austria's vineyard lands are concentrated in the eastern regions. Austria's four most important wine regions are Neiderosterreich (Lower Austria), Burgenland, Steiermark (Styria) and Wien (Vienna).
Neiderosterreich, the most northern wine growing region gets the name lower Austria from altitude not longitude. Known for producing many of the country's best Gruner-Veltliners, it has Wachau, Kremstal and Kamptal as the most well known sub-regions within Neiderosterreich.
Steiermark, the southernmost of the four main growing regions is known for producing many of Austria's best Non-Gruner white wines as well as great examples of the country's signature white.
Burgenland, is small (the 7th largest of Austria's 9 states) but very important in the world of Austrian wine. Known primarily in the past for producing some of the country's top dessert wines, although focus in recent years has shifted to dry white and red wine production.
Wien is easily Austria's most unique wine region, if not the most unique in the world. Wien (or Vienna in English) is essentially the vineyards in and around Austria's capitol city of Vienna. In recent years Vienna's signature wine, a white field blend known as Gemischter Satz undergone a renaissance thanks to small number of dedicated producers and has been elevated to DAC status (Austria equivalent of our AVA system, Italy's DOC system or France's AOC).
]]>Dai Ginjo or Daiginjo - A sake with added distilled alcohol and a milling rate of at least 50%, meaning that only 50% remains after being polished.
Genshu - Normally brewers will dilute sake to bring its natural alcohol percentage of 18-20% down to a more manageable 14-16%. The term Genshu is used to label sakes that have not gone through this dilution process.
Ginjo - A sake with added distilled alcohol and a milling rate of at least 40%, meaning 60% remains after the process.
Honjozo - A category of sake with a milling rate of at least 30%. This type of sake also includes added brewers alcohol to the mix.
Jizake - Roughly translated into "Local sake." Equivalent, and as overused, as the term "micro-brewery" in the United States.
Junmai Dai Ginjo - A category of sake that has a milling rate at least 50% for each rice grain, meaning that only 50% of the exterior grain remains.
Junmai Ginjo - A category of sake that has a milling rate of at least 40% for each rice grain, meaning that only 60% of the exterior grain remains.
Junmai – translates to “pure rice” and means that only rice, water, yeast and koji were used in production. No brewer’s spirits addition or any other additives.
There are many questions and misconceptions around Sake, especially the differences between when and why some Sakes are served cold and some warm or hot.
Check out our Japanese Sake Collection here >>
The most traditional way to serve Sake is hot, into square wooden cups called masu. The reason why Sake was served this way in the past centers around how Sake was brewed before modern technological advances made possible Sakes that were suitable for serving chilled.
For thousands of years Sake was brewed, aged, stored and served in wooden (usually cedar) vessels. All of this wood contact made for Sakes that were rustic, strongly flavored, woody, and sweeter than the styles of Sake that can be produced today. Serving the Sakes produced this way hot helped to mask and mellow these strong flavors and present a more harmonious and pleasant drink.
Around 50 years ago advances in brewing technology make new styles of Sake possible. Temperature controlled stainless steel and ceramic brewing vessels, new rice strains, newly cultured yeast strains and advances in rice milling technology created new Sakes that were delicate, aromatic, complex, and elegant. Sakes that didn't need wood or heat to make them palatable and teeming with ethereal qualities that would have masked or destroyed by heat and cedar ageing.
So that means "good" Sakes are served cold and "bad" Sakes are served hot, right? Not so fast. It is true that at many restaurants the house pour hot Sake is not what anyone would call top quality, but there great Sakes produced today that are meant to be served hot, warm and room temperature as well as cold.
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2) Built like beer but drinks like wine, Sake is it's own unique thing - Aromatic and complex like a wine but brewed similar to beer, Sake tastes like neither one. There are thousands of Sake breweries across Japan and many different styles. Chances are there is one out there for you.
3) Sake is great with many types food - As mentioned above, Sake doesn't just go with Sushi. The unique umamai characteristics of Sake means that it actually enhances your flavor perceptions of many foods more than wine would.
4) Great packaging - Sakes come in some of the prettiest bottles you will find in the alcohol world, many with unique shapes and fantastic labels. They also almost always have screw caps or pull tab tops, so no corkscrew necessary!
5) Sake keeps well after opening - Didn't finish your bottle? Just screw the cap back on and stick it back in the 'fridge. Sake doesn't oxidize like wine and doesn't go flat like beer (unless you have a sparkling Sake). You usually have about 3 weeks to finish off an open bottle before you start to notice any deterioration in flavor. But don't AGE your Sake like wine. Sakes are meant to be drunk fresh, so consume any bottles you buy within a year of purchase.
]]>Unless you grew up Bulgaria or the Soviet Union in the 1970s and 80s, there’s a pretty good chance that you’ve never tried Bulgarian wine. Believe it or not though, it was during this time that Bulgaria (a country smaller than New York State) became the 4th largest wine producer in the world! Of course, westerners barely saw a drop as 90% went to the Soviet Union and the Bulgarian wine industry was a state-run, socialist, wine-growing monopoly.
Before and after that period, the Bulgarian wine industry is vastly different. Winemaking in Bulgaria dates back to 4000 B.C. when the Thracian empire ruled the land. Historical sources like Homer’s The Iliad and The Odyssey mention fine Thracian wine. By the time the Romans arrived, winemaking was in full swing, and the country’s wine industry continued to thrive throughout the Ottoman reign between the 14th and 19th centuries. Despite suffering significant damage to vines during the phylloxera epidemic, Bulgaria’s wine production flourished in the late 1970s, when it was considered one of the largest and best wine exporters in the world. As with the other Eastern European wine producing regions that we've discussed this month, the fall of the iron curtain has seen the return of vineyard land to private hands and new life to the industry.
5 main winegrowing regions:
Thracian Valley - Home to 35 percent of Bulgaria’s wine production, the Thracian Valley in the south, makes up the entire Thracian Lowlands PGI. The hot summers, dry, mild winters, and limestone soils make this region ideal for various grapes. Both indigenous and international varietals flourish here.
Danube River Plains - About 30 percent of all Bulgaria’s wine production occurs in the Danube River Plains across its Eastern, Central, and Western subregions. This large region stretches from the Serbian border to the Black Sea with widely varying climates, weather, and landscapes.
Black Sea Coast - On Bulgarian’s eastern wine region is the Black Sea Coast, which is broken up into two subregions: the Northern sea coast and the Internal subregion. This area is known for producing fresh and vibrant white wines from both international and regional varietals.
Struma Valley - This important region is close to North Macedonia and Greece lies the southern tip of Struma Valley. High mountains and close proximity to the Aegean Sea result in a diversity of microclimates throughout the area. Still, overall, Struma Valley is one of the warmest regions in the country. Nicknamed Melnik, after the famous local grape variety and the local town, several international grape varieties thrive here, too, including Cabernet Sauvignon, Merlot, Chardonnay, and Traminer.
Rose Valley - Although the Rose Valley is predominantly known for its captivating rose fields, a small amount of wine production is done here too.
Bulgaria's Main Local Grapes:
Mavrud - Although the origin of Mavrud is unclear, the grape is believed to be the oldest in Bulgaria as well as the the most widely planted. A thick-skinned red grape, Mavrud produces deep ruby red wines full of black fruit notes, plenty of tannin, and acidity.
Rubin - Created in 1944, Rubin is a cross between Nebbiolo and Syrah. Like Mavrud with its thick-skinned complexity, Rubin makes red wines that can include herbal and plummy fruit characteristics, though it is known to have rigid tannins.
Shiroka Melnik - Also known as Shiroka Melnishka Loza and broad-leaved Melnik, this grape is also an ancient variety with unknown origins. Ask the people of Melnik, and they’ll say the grape has been there longer than the people. Shiroka Melnik is often used for sparkling wines and rosés.
Gamza - Believed to have originated in the Balkans, Gamza thrives throughout the northwest areas of Bulgaria. Producing light- to medium-bodied wines, the grape can be compared to Gamay and is increasingly attracting younger drinkers with its tart cherry and savory profile.
Dimiat - The most recognized white wine that’s also the most consumed white wine in Bulgaria is made with the Dimiat grape, also known as Dimyat. The grape is believed to have first appeared in Bulgaria during the Middle Ages. It produces rather easy-drinking and refreshing white wines with plenty of acidity.
photo credit: Wine Folly
]]>The region takes its name from a period of time when the seat of the Catholic Pope was moved to Avignon. From 1309-1378, 8 different Popes served in Avignon and wine production for the church was a key agricultural pursuit for many local farmers. These weren't the first vineyards planted in the area though as archeological and written evidence suggests that the ancient Greeks and Romans spread viticulture throughout the area as far the 6th century BC.
Despite the historical significance of the Pope's move to Avignon in the 1300's it was probably savvy marketing by the area's vignerons that led to the the area's name change to Chateauneuf du Pape from Chateauneuf Calcernier as it was known since around 1200. The name change officially occurred in 1893, and in 1919 the first "official" boundaries for the Chateauneuf du Pape region were drawn up. In 1936 Chateauneuf du Pape became one of France's first official AOC's (appellation d’origine controlée).
Chateauneuf's Vineyards and Grapes
The Chateauneuf du Pape region has a wide variety of sub soils that influence the terroirs of the region's top wineries, yet for many wine lovers and vigerons, it is the abundance of rounded river-stones that cover the area's vineyards that makes Chateauneuf du Pape so wonderful and unique. These stones reflect the sunlight back up on the vines, which helps with even ripening, protect the soils underneath from drying out and radiate heat back in the evenings.
The Grapes - Grenache is king (for the reds), but there are 12 other varietals allowed to be used in the production of Chateauneuf du Pape. While you are allowed to use up to 13 different grapes, very few producers actually grow and use all 13 or even a large percentage of the 13 varietals. In addition to Grenache, the other 12 are - Syrah, Mourvèdre, Cinsault, Clairette, Vaccarèse, Bourboulenc, Roussanne, Counoise, Muscardin, Picpoul, Picardan and Terret noir. Red Chateauneuf du Pape is much more famous and easier to find than white Chateauneuf since a much smaller amount of vineyard land is dedicated to growing white grapes, but Chateauneuf du Pape Blanc is worth trying and seeking out. In fact, since they are rarer and highly prized by aficionados, many producers whites are more expensive than their reds!
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photo credit: wine folly
Try these fantastic Pinotage wines:
Kanonkop "Kadette" Pinotage $21.99: Attractive deep plum, with scented aromas of red currants, black cherry, strawberry confit and nutmeg and wood spice. The palate is medium-full bodied and opulent, with finely textured tannins and flavors of red pastille sweets, bright cherries and a hint of nutmeg oak spice and dark chocolate. The acidity is in balance with the fruit and wood components, and adds a sparkle of freshness to the red and black fruit flavors on the finish.
Wildekrans Pinotage - Reg: $19.99, Taylor's: $17.99: This medium bodied Pinotage shows dried plums, wild cherries as well as a blend of cinnamon and clove on the nose. An assortment of berries, including strawberries and raspberries on the palate, followed by subtle spice and wood smoke from gentle soaking in older French barrels.
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Dutch East India Company: South Africa is one of the oldest "New World" Wine Regions. Jan van Riebeeck of the Dutch East India Company first brought grapes to South Africa way back in the 1650s. Van Riebeeck had heard that red wine could prevent scurvy, and, noticing Cape Town's Mediterranean climate, planted a vineyard using red wine grapes imported from France.
Winemaking spread in the region throughout the seventeenth century, and by the late eighteenth century, South African wines were well known in Europe.
British colonial rule: South Africa was under British occupation beginning in 1795, and there most South African wine was exported to Britain. In 1861, though, tariff laws changed, and South African wines were no longer affordable to the British. Then Phylloxera (a root louse that kills vines) arrived in 1886, dealing another devastating blow to the South African wine industry. Growers replanted with high-yield varieties and, faced with a surplus of wine, ended up dumping some in rivers.
Cooperative Wine Growers’ Association: In 1918, a group of growers formed in response to these crises. Known as the KWV (Koöperatieve Wijnbouwers Vereniging van Zuid-Afrika, or Cooperative Wine Growers’ Association in Afrikaans), they set regulations for the South African wine industry for the next 80 years. Their standards quantity over quality mentality prioritized bulk wine production for brandy and distillation rather than high-quality wine bottles from independent producers.
Wine of Origin system: In 1973, South Africa developed the Wine of Origin system, which officially designated regions and labeling procedures and helped clear up confusing labels. The 1970s also saw the introduction of barrel-aging in French oak, a practice that continues today for both red and white wines. Increase in wine production: By 1990, under KWV's influence, less than 30 percent of the grape harvest went towards bottled wine. For the most part, grapes that weren’t distilled into brandy were sold as grape juice or table grapes. Over the last 30 years, though, wine production increased, and as of 2019, 86 percent of South Africa’s grape harvest was for wine. The KWV co-op still exists, but much of that production is now focused on producing lower yields and high quality wine from independent producers.
South Africa is a world leader in sustainable wine production integrity: Since 1974, the Wine of Origin scheme guarantees the information on the label that states where the grapes came from, the vintage year and the variety or varieties. This quality guarantee was followed by the introduction of guidelines on sustainability as early as 1998 and today over 95% of the growers and cellars stick to the guidelines. These guidelines are constantly improved, and independent auditors audit the farms and cellars. If the farms pass the audit, they can use the sustainability seal. 3 Major South African Wine Regions: South African wine regions are classified (in descending order of size) by geographic unit, region, district, and ward. The wards are the smallest unit other than individual vineyards, and they share elements of terroir such as climate and soil.
Most of South Africa's wine regions are located in the geographic unit of the Western Cape, including these 3 main ones: The Breede River Valley region, which includes the districts of Robertson, Worchester & Breedekloof. The Cape South Coast region, which includes the Elgin and Walker Bay districts. The Coastal region, which includes the historical Constantia ward (established in 1685) in the Cape Peninsula district, as well as the Franschhoek Stellenbosch, Swartland, and Paarl districts.
Want to know more about your wine and it's Sustainability Seal? This seal means that the Wine and Spirit Board, appointed by the Department of Agriculture, certifies that The vintage, variety and origin that are shown on the label are correct. The wine has been produced sustainably, in an earth-friendly manner. The wine can be traced all the way from the vine to the bottle. It was bottled in South Africa – so it is 100% South African!
Check it out! Go to https://www.sawis.co.za/sealsearch.php and enter the numbers on your seal.
Map from CapeClassics.com
]]>What is a "sparkling wine" and why do we say "sparkling wine" and not just "Champagne“?
]]>While not exactly a brand name, like the "all tissues aren't Kleenex brand, but when we say hand me a Kleenex, we mean hand me a tissue," the Champagne & Sparkling Wine difference is similar. All Champagnes are sparkling wines, but not all sparkling wines are Champagnes. So while many people use the terms interchangeably, they really shouldn't be.
So what IS Champagne?
First off, Champagne is a place and like Port, Chianti and Bordeaux and the wine must come from that place to bear that moniker. Also, like most of these other regional wine names, the wine must also adhere to all winemaking rules that apply to that region. The key one for Champagne is that the wine must be made using the "Champagne Method, Methode Champenoise, or the Traditional Method." All those terms describe the classic method of making sparkling wine in the Champagne region, meaning that the secondary fermentation that creates the wine's carbonation happens in the bottle.
This secondary fermentation is accomplished by adding a mixture of sugar and yeast, called the liqueur de tirage, to still wine. This wine is then bottled and capped, with a bottle cap similar to ones found on beer bottles – not a cork. The yeast acts on the sugar and the resulting carbon dioxide remains trapped in the bottle. Quality sparkling wines are usually left on their yeast for several months, even up to six years. Next a dosage is added and this refers to the amount of sugar added to the sparkling wine just before corking to adjust the sweetness level of the finished wine. The dosage, or liqueur d’expedition (as it is called in French), is typically a mixture of sugar and wine, though it could just be a sweet wine. The tradition of adding dosage comes from Champagne. Champagne has a cool climate, where grapes struggle to ripen and the base wines for making Champagne are noted for their very high acidity. This acidity becomes even more marked after the second fermentation which creates the bubbles. The addition of a ‘dosage’ mixture was traditionally deemed necessary to balance the acidity in the wines and render them drinkable. At the end of this process the cap is removed and replaced with the traditional cork with wire cage.
Everything else is Sparkling Wine
Fizzy Moscoto, Prosecco, Pet-Nat, Lambrusco... these are all sparkling wines but not Champagnes, even if they are made using the traditional Champagne Method. But are there sparkling wines made that aren't crafted using the Champagne Method? Absolutely! The other way of making sparkling wine is called the Charmat Method or tank method. The Charmat method begins, like the traditional method, with the creation of an uncarbonated base wine. This wine is mixed with a measure of sugar and yeast (together called the liqueur de tirage), then put in a large stainless steel pressure tank, or autoclave. The yeast and sugar cause a second fermentation in the closed tank, which is held under pressure so the carbon dioxide from the fermentation is forced into the wine.
The second fermentation takes one to six weeks, after which the fizzy wine is immediately filtered and bottled. The dosage is added at bottling, usually to a brut level of sweetness (6–12 grams of sugar per liter).
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It's Pinot Month At Taylor's! November is a great time to reflect on what we are most thankful for and family is on the top of that list. Including the Pinot Family! We love a good pinot at the holidays, Pinot Noir, Pinot Grigio, Pinot Blanc, Pinot Gris...
Click here to Shop our Pinot Sale and Save on All Pinot Family Wines
Here's 5 Pinot Noir Facts that you can use with your family & friends to keep the conversation lively this holiday season:
1) The name "Pinot Noir" is French and means "Black Pine,"referring to the dark color of the skins and that the grape clusters were thought to resemble pine cones.
2) Pinot Noir is an old grape. Compared to most of the other varietals that are popular now, Pinot Noir is an old varietal, thought to be over 2000 years old and was popular among the ancient Romans. That means Julius Ceasar may have enjoyed a Pinot Noir while watching the gladiators at the coliseum! By comparison, Cabernet Sauvignon is only around 600 years old.
There are only a few other grapes still around as old as Pinot Noir and the only other one that is still popular is Muscat Blanc. Gouais Blanc & Timorasso are the only other two varietals still around, but relatively obscure that are as old as Pinot Noir. BTW, it was Gouais Blanc that crossed with Pinot Noir to create Chardonnay!
3) Pinot Noir is hard to grow. Those tightly bunched, pine cone-like clusters make Pinot Noir difficult for grape growers and winemakers. They are susceptible to lots of diseases and pests because of lack of air flow between the grapes, they also tend to ripen unevenly and the thin skins of the grape are easily damaged and can burst after rains.
4) Pinot Noir is genetically unstable. The Pinot family of grapes has lots of members because the variety mutates easily, giving us many sub-species that we are now familiar with like Pinot Grigio/Gris, Pinot Meunier, Pinot Blanc, Pinot Auxerrois... These other grapes didn't come about by crossing Pinot Noir with something else the way many of our new varietals are created, but are rather mutations that were kept by a grower and proliferated.
You see the words "Old Vine" on lots of wine bottles these days, most often though you see it on Zinfandel bottles. Why do wine producers put it on their labels? Why would you want a wine from old vines versus younger vines? Short answer: They taste better!
]]>What Does "Old Vine" Mean?
You see the words "Old Vine" on lots of wine bottles these days, most often though you see it on Zinfandel bottles. Why do wine producers put it on their labels and why would you want a wine from old vines versus one from younger vines?
Why you want old vine wines - Short answer: They taste better!
1) As vines get older, their trunks thicker and their roots systems get larger and go deeper into the soil. This means they have a more consistent and stable source of water and nutrients.
2) Weather conditions, especially extremes, don't phase them as much and a grape grower knows pretty much what they're going to get out of the vineyard from year to year.
3) Older vines produce smaller yields. This means that the vine is putting all the nutrients and energy it gets from its ever growing root system into a smaller amount from fruit, concentrating the flavors of that smaller yield. Most vines, as they age, produce a smaller amount of fruit year to year until they hit a plateau and stabilize, producing around that same amount of fruit for the rest of their lives. For many varietals, Cabernet, Chardonnay, Merlot..., this plateau is so low that a grower begins to get so little fruit from the vineyard that they have to either start charging more per ton of fruit because it takes more vines to yield that ton, or rip the vine up and plant new one. For Zinfandel, Grenache, Shiraz and a few other varietals, while they produce less than young vines, they still produce enough fruit that growers still get enough fruit per vine/acre that prices aren't too high.
4) The holy grail for grape growers is "perfect ripeness." Older vines tend to fruit that ripens more evenly and easily, allowing growers to harvest fruit that reaches their idea of perfect ripeness more predictably.
So how old is an "old vine?" - This one's a little trickier
Sadly there is no LEGAL definition of old vine, which means a producer can label anything what want as "old vine" and not suffer any repercussions should the wine not contain any fruit from what any reasonable person would call and "old vine." For respectable producers, few would consider anything less than 25 years old as old vine, the age where most vines start producing less fruit.
So what does "old vine" mean for respectable producer? While there isn't any real consensus among grape growers, producers and the TTB, we like the Lodi Grape Growers Association's proposal:
Carol Shelton "Wild Thing" Old Vine Zinfandel - Reg: $24.99, Taylor's: $22.99: Old Vine Mendocino Zinfandel is a treasure. Grown on the benchlands and slopes of mountainsides — this 60 plus year old vine Zinfandel was named for these wild- looking vines and also for the uninoculated, or “wild,” yeast ferment that was used to create it.Aromas of black cherry, ripe plum and raspberry fruit combine with a hint of cigar box, and vanilla-oak baking spice loveliness. Smoothly textured in mouth, and the palate is very creamy and round, with a finish that is long with lush jammy fruit.
Klinker Brick Winery Lodi Old Vine Zinfandel $22.99: Klinker Brick's flagship Zinfandel, is made from vineyard blocks up to 120 years old. Delta Breezes and the associated fog allow us to retain above average acidity for the region, providing notes of dark cherry and spices. Barrel fermentation provides additional structure to a thin skinned varietal. The extremely low yields of century old vineyards bring notes of raspberry and cranberry, with a hint of black pepper.
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