Wine decanting

Wine Decanting

There are almost no wines that decanting would damage, so it’s a pretty safe call if it floats your boat. Plenty of everyday drinkers wouldn’t likely improve much and may not be worth the fuss, but it won’t hurt them.

While I’ve never done it, I’d imagine some whites could be improved. To begin with, it would help warm them up quickly which is not a bad thing if the wine came straight from the fridge. Also, if it’s an age worthy wine like a riesling or white burg, it could help open them up a bit.

Ironically, the only wines that one needs to be careful of are fragile old wines which might be on the verge of turning. Of course, many of these need to be decanted off their sediment anyway. You just need to be sure to drink them up quickly. 1/2 hour later and you could be looking at vinegar.

Fundamentally, the question of when, or if, decanting is justified depends on how the wine reacts to aeration.
From a chemical standpoint, decanting exposes a wine to air, triggering oxidation and evaporation.
Whilst I advocate for decanting wine, prolonged aeration can adversely affect oaky, tannic young reds.
In general, the tannins seemed to grow greener and less supple with aeration, while the fruit lost vibrancy. I sometimes observed that the cedar and vanilla notes from new oak barrels grew progressively more dominant. Although oak tends to integrate with bottle age, aeration magnifies it in young wines as oxidation reduces fruit character. My advice is to be conservative when decanting young red wines, tasting frequently so as not to miss their sweet spot.
For older reds with sediment, decanting is advisable. Although sediment, which is comprised mostly of color and tannin molecules precipitated out of the wine, forms naturally during maturation and poses no health dangers, it should be removed before serving. Otherwise it clouds appearance and can impart bitter flavors and a gritty texture.
It’s difficult to predict how much sediment an older wine will contain. While it’s sometimes possible to inspect a wine with a strong light, it’s wise to assume that reds start accumulating sediment with five to 10 years in bottle. Some wine types, such as Vintage Port, generate significantly more sediment than others, such as red Burgundy. White wines rarely develop sediment.
Proper decanting requires forethought and a steady hand. Ideally, the wine should stand upright for three or four days to allow any sediment to settle. Some particles can be fine as dust and need several days to collect on the bottom of the bottle. Decanting older wines is a simple process, though exacting. After the bottle is gently uncorked, the capsule should be removed and the neck wiped clean. A bright light, such as a flashlight beam, should be positioned under the neck of the bottle. Then, the wine should be poured slowly and steadily into the decanter, until sediment reaches the neck. The remaining ounce or two of wine, with sediment, should be discarded.
Wines should be served sediment free. But mature bottles sometimes lack the fruit to withstand aeration, so I prefer a cautious approach. Once they really develop bottle bouquet, I think it’s very possible you’ll miss something in that first hour.

Decantus Wine Aerator

Generally speaking, discretion is the better part of valor for bottles 15 or more years old. So gauge a wine’s condition before decanting. Pour a small taste (carefully, though, so that the sediment isn’t disturbed). If the wine shows well, decant just before service. But if it seems closed and unexpressive, moderate aeration in a decanter might bring about a memorable transformation.
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The art of decanting wine
Have you ever poured the last few drops of a good bottle of red wine only to find pieces of something floating around in your wine glass? For some, it can be an unattractive scene. But here’s the good news. Typically, it’s not bottling negligence or some other winery faux pas. It’s simply sediment, a matter (in this case, the cork) settling to the bottom of a liquid. And even better news; you can refresh your Casanova di Nieri with elegance and ease. As the youngest child of a self-appointed wine connoisseur, I viewed from afar the many cocktail party and wine tasting at my parents home following an afternoon at the country club with their golfing pals. During these years, my father developed an affinity for fine wine, and ultimately furthered his passion for old and red wine. I would stand in awe when I watched him perform the wine decanting ritual with ease and precision. I was honored and delighted when at only 13-years old, he introduced me to the graceful art of decanting wine.

The need for decanting began long before the modern winery filtration and bottling process. Wine was typically bottled straight from the wine barrel rather than receiving any type of filtering to remove debris. Now, a process known as fining ensures a more clarified, stabilized wine. Fining is basically the modern day version of decanting on a much larger scale. (It’s important to note since red wine is aged more often in the bottle than white wine, decanting is usually reserved for reds only.)

Many myths surround decanting. For example, apparent sediment in the bottom of a wine bottle indicates the wine is bad. Some people believe you should only decant an older, mature wine. Another common myth is only the professionals – a sommelier (the French term for a wine steward or cellar master) – should decant wines tableside in posh, expensive restaurants. While myths of this sort may have been true years ago, decanting a bottle of wine is a simple ritual ensuring a pleasurable tasting experience.

So what is decanting? Decanting is a process of carefully moving (pouring) wine from its vessel (typically the bottle) into a decanter. A decanter can be a glass pitcher or carafe. Many wine masters believe the best decanter has a long neck and wide bottom surface area, almost the opposite of a wine bottle. These features better allow oxygen to reach the wine for a more smooth, mellow finish.

First, what types of wines are appropriate for decanting? Mature wines, anywhere from six to eight years old, may or may not contain sediment. The need for decanting will largely depend on how the wine has been stored, whether straight up or lying on its side, and the age. On the other hand, it’s perfectly acceptable to decant a young, less mature wine for the purpose of aerating, or breathing, to soften harsh tannins. If you are choosing to decant a bottle of wine for this purpose, there’s no need to complete the following steps.

You should first assemble a clean glass decanter, a candle and the bottle of wine for decanting. (Note: For optimum results, allow the bottle of wine to stand upright for at least 24 hours prior to decanting. This will allow any sediment to settle to the bottom of the bottle.)

* Remove the foil and cork the wine. Carefully clean the neck and mouth areas of the bottle with a damp paper towel. Be careful not to allow any dirt or debris to fall into the bottle. The entire neck should be exposed and free from covering. If your wine is very mature, take great ease and caution when corking. The cork may be very brittle and dry, causing it to split or break. But if you’ve properly stored your bottle in a dark, cool cellar, you should be fine.
* Light the candle (a long taper works best) and secure in a candleholder. (This method is our family tradition.) Asking a friend to help might be of some pleasurable assistance. You can then stand up, rather than stooping over the counter, holding the wine bottle in one hand and the decanter in the other. Your friend can hold the candle at the neck of the bottle while you decant. Be sure to ask your friend to follow your motions with the candle so as not to impede the decanting process.
* Carefully holding the neck close enough to the candle flame to see through the neck, begin very slowly pouring the wine into the decanter. (Don’t pour too slow or you’ll heat the wine.) As you pour, carefully watch for any particles of sediment or debris, or a cloudy presence. Should either of these two become present, stop pouring immediately.

The end result will be a perfect decanter of wine. For most bottles requiring decanting, you should have about a half-inch to an inch worth of wine remaining in the bottle. It will all depend on the maturity and storage history of the wine.

I hope you will take the time to discover the age-old ritual of decanting wine. Sure, you could purchase a fine mesh strainer and remove any sediment less formally, but the delicate art of decanting a bottle of wine will be an exquisite task to include in your entertaining arsenal.

On a personal note, the love for wine remains in my family today. (It was this same long-standing love that led me to the writing of a one thousand-word term paper in the 8th grade, Bordeaux Wine, and an oral presentation on how to decant a [non-alcoholic] bottle of wine. I had to use a flashlight, but received an A. My father was so proud.) However, thanks to advanced winery processing and filtration, it’s not often we must decant a bottle of wine. But you can often find us enjoying a good bottle of wine while reminiscing about old wine labels and decanting days gone by.

Silver Oak Napa Valley Cabernet Sauvignon 2005

Silver OAK Cabernet

While a $90 wine may not be on everyone’s grocery list this week, it is worth considering for a variety of upcoming “special occasions” like summer weddings, graduations, and Father’s Day, if you are looking for a gift that a red wine lover would be thrilled to receive then this is undoubtedly your wine.

Gorgeous garnet in color, the 2005 Silver Oak Napa Cab exudes elegance with intense fruit, well-rounded structure placing defined tannins front and center and plenty of persistence on the finish. Overall this is a big, rich Cab that can be enjoyed now or aged for another decade or two. Would make a tremendous gift for Father’s Day this Sunday.

Wine Basics

In order to appreciate wine, it’s essential to understand the characteristics different grapes offer and how those characteristics should be expressed in wines. Cabernet Sauvignon, Merlot and Zinfandel are all red grapes, but as wines their personalities are quite different. Even when grown in different appellations and vinified using different techniques, a varietal wine always displays certain qualities, which are inherent in the grape’s personality. Muscat should always be spicy, Sauvignon Blanc a touch herbal. Zinfandel is zesty, with pepper and wild berry flavors. Cabernet Sauvignon is marked by plum, currant and black cherry flavors and firm tannins. Understanding what a grape should be as a wine is fundamental, and knowing what a grape can achieve at its greatest is the essence of fine-wine appreciation.

In Europe, the finest wines are known primarily by geographic appellation (although this is changing; witness the occasional French and Italian varietals). Elsewhere, however—as in America, Australia, South Africa and New Zealand—most wines are labeled by their varietal names; even, sometimes, by grape combinations (Cabernet-Shiraz, for example). To a large extent, this is because in the United States, the process of sorting out which grapes grow best in which appellations is ongoing and Americans were first introduced to fine wine by varietal name. In Europe, with a longer history for matching grape types to soil and climate, the research is more conclusive: Chardonnay and Pinot Noir, for instance, are the major grapes of Burgundy. Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petite Verdot are the red grapes of Bordeaux. Syrah dominates northern Rhône reds. Barolo and Barbaresco are both made of Nebbiolo, but the different appellations produce different styles of wine. In Tuscany, Sangiovese provides the backbone of Chianti. A different clone of Sangiovese is used for Brunello di Montalcino.

As a result, Europeans are used to wines with regional names.

In time, the New World’s appellation system may well evolve into one more like Europe’s. Already California appellations such as Carneros and Santa Maria Valley are becoming synonymous with Chardonnay and Pinot Noir, Oregon’s Willamette Valley is known for Pinot Noir and Australia’s Hunter Valley for Shiraz; back in California, Rutherford, Oakville and the Stags Leap District are all associated with Cabernet-based red table wines. Wineries with vested financial interests in these appellations and the marketing clout to emphasize the distinctive features of the wines grown in these areas will determine how the appellation system evolves and whether specific wine styles emerge. The appellations themselves will also determine which grapes excel and deserve special recognition.

Following are descriptions of the most commonly used Vitis vinifera grapes. American wine is also made from native Vitis labrusca, especially the Concord grape. For definitions of wine-making terms mentioned, please see the glossary. For information about wine growing regions mentioned, please see the country descriptions.

Most successful in Italy’s Piedmont region, where it makes such wines as Barbera d’Asti, Barbera di Monferato and Barbera di Alba. Its wines are characterized by a high level of acidity (meaning brightness and crispness), deep ruby color and full body, with low tannin levels; flavors are berrylike. However, plantings have declined sharply in the United States. A few wineries still produce it as a varietal wine, but those numbers too are dwindling. Its main attribute as a blending wine is its ability to maintain a naturally high acidity even in hot climates. The wine has more potential than is currently realized and may stage a modest comeback as Italian-style wines gain popularity.

This strain of Sangiovese is the only grape permitted for Brunello di Montalcino, the rare, costly Tuscan red that at its best is loaded with luscious black and red fruits and chewy tannins.

Increasingly popular as both stand-alone varietal and blending grape, Cabernet Franc is used primarily for blending in Bordeaux, although it can rise to great heights in quality, as seen in the grand wine Cheval-Blanc. In France’s Loire Valley it’s also made into a lighter wine called Chinon. It is well established in Italy, particularly the northeast, where it is sometimes called Cabernet Frank or Bordo. California has grown it for more than 30 years, and Argentina, Long Island, Washington state and New Zealand are picking it up.

As a varietal wine, it usually benefits from small amounts of Cabernet Sauvignon and Merlot, and can be as intense and full-bodied as either of those wines. But it often strays away from currant and berry notes into stalky green flavors that become more pronounced with age. Given its newness in the United States, Cabernet Franc may just need time to get more attention and rise in quality.

Much blended with Cabernet Sauvignon, it may be a Cabernet Sauvignon mutation adapted to cooler, damper conditions. Typically light- to medium-bodied wine with more immediate fruit than Cabernet Sauvignon and some of the herbaceous odors evident in unripe Cabernet Sauvignon.

The undisputed king of red wines, Cabernet is a remarkably steady and consistent performer throughout much of the state. While it grows well in many appellations, in specific appellations it is capable of rendering wines of uncommon depth, richness, concentration and longevity. Bordeaux has used the grape since the 18th century, always blending it with Cabernet Franc, Merlot and sometimes a soupçon of Petite Verdot. The Bordeaux model is built around not only the desire to craft complex wines, but also the need to ensure that different grape varieties ripen at different intervals or to give a wine color, tannin or backbone.

Elsewhere in the world—and it is found almost everywhere in the world—Cabernet Sauvignon is as likely to be bottled on its own as in a blend. It mixes with Sangiovese in Tuscany, Syrah in Australia and Provence, and Merlot and Cabernet Franc in South Africa, but flies solo in some of Italy’s super-Tuscans. In the United States., it’s unlikely any region will surpass Napa Valley’s high-quality Cabernets and Cabernet blends. Through most of the grape’s history in California (which dates to the 1800s), the best Cabernets have been 100 percent Cabernet. Since the late 1970s, many vintners have turned to the Bordeaux model and blended smaller portions of Merlot, Cabernet Franc, Malbec and Petite Verdot into their Cabernets. The case for blending is still under review, but clearly there are successes. On the other hand, many U.S. producers are shifting back to higher percentages of Cabernet, having found that blending doesn’t add complexity and that Cabernet on its own has a stronger character.

At its best, unblended Cabernet produces wines of great intensity and depth of flavor. Its classic flavors are currant, plum, black cherry and spice. It can also be marked by herb, olive, mint, tobacco, cedar and anise, and ripe, jammy notes. In warmer areas, it can be supple and elegant; in cooler areas, it can be marked by pronounced vegetal, bell pepper, oregano and tar flavors (a late ripener, it can’t always be relied on in cool areas, which is why Germany, for example, has never succumbed to the lure). It can also be very tannic if that is a feature of the desired style. The best Cabernets start out dark purple-ruby in color, with firm acidity, a full body, great intensity, concentrated flavors and firm tannins.

Cabernet has an affinity for oak and usually spends 15 to 30 months in new or used French or American barrels, a process that, when properly executed imparts a woody, toasty cedar or vanilla flavor to the wine while slowly oxidizing it and softening the tannins. Microclimates are a major factor in the weight and intensity of the Cabernets. Winemakers also influence the style as they can extract high levels of tannin and heavily oak their wines.

Also known as Carignane (California), Cirnano (Italy). Once a major blending grape for jug wines, Carignan’s popularity has diminished, and plantings have dropped from 25,111 acres in 1980 to 8,883 in 1994. It still appears in some blends, and old vineyards are sought after for the intensity of their grapes. But the likelihood is that other grapes with even more intensity and flavor will replace it in the future.

Also known as Grande Vidure, this grape was once widely planted in Bordeaux, but is now associated primarily with Chile. Carmenere, along with Merlot and Cabernet Sauvignon, was imported to Chile around 1850. According to Chilean vintners, Carmenere has been mislabeled for so long that many growers and the Chilean government now consider it Merlot.

Found mainly in California (and possibly actually Dolcetto), this grape has dwindled in acreage. Its stature as a wine was supported mainly by Inglenook-Napa Valley, which bottled a Charbono on a regular basis. Occasionally it made for interesting drinking and it aged well. But more often it was lean and tannic, a better story than bottle of wine. A few wineries still produce it, but none with any success.

As Cabernet Sauvignon is the king of reds, so is Chardonnay the king of white wines, for it makes consistently excellent, rich and complex whites. This is an amazingly versatile grape that grows well in a variety of locations throughout the world. In Burgundy, it is used for the exquisite whites, such as Montrachet, Meursault and Pouilly-Fuissè, and true Chablis; in Champagne it turns into Blanc de Blancs. Among the many other countries that have caught Chardonnay fever, Australia is especially strong.

Chardonnay was introduced to California in the 1930s but didn’t become popular until the 1970s. Areas such as Anderson Valley, Carneros, Monterey, Russian River, Santa Barbara and Santa Maria Valley, all closer to cooler maritime influences, are now producing wines far superior to those made a decade ago.

Though there is a Mâconnais village called Chardonnay, no one agrees on the grape’s origin—it may even be Middle Eastern.

When well made, Chardonnay offers bold, ripe, rich and intense fruit flavors of apple, fig, melon, pear, peach, pineapple, lemon and grapefruit, along with spice, honey, butter, butterscotch and hazelnut flavors. Winemakers build more complexity into this easy-to-manipulate wine using common vinification techniques: barrel fermentation, sur lie aging during which the wine is left on its natural sediment, and malolactic fermentation (a process which converts tart malic acid to softer lactic acid). No other white table wine benefits as much from oak aging or barrel fermentation. Chardonnay grapes have a fairly neutral flavor, and because they are usually crushed or pressed and not fermented with their skins the way red wines are, whatever flavors emerge from the grape are extracted almost instantly after crushing. Red wines that soak with their skins for days or weeks through fermentation extract their flavors quite differently.

Because Chardonnay is also a prolific producer that can easily yield 4 to 5 tons of high-quality grapes per acre, it is a cash cow for producers in every country where it’s grown. Many American and Australian Chardonnays are very showy, well oaked and appealing on release, but they lack the richness, depth and concentration to age and have in fact evolved rather quickly, often losing their intensity and concentration within a year or two. Many vintners, having studied and recognized this, are now sharply reducing crop yields, holding tonnage down to 2 to 3 tons per acre in the belief that this will lead to greater concentration. The only downside to this strategy is that lower crop loads lead to significantly less wine to sell, therefore higher prices as well.

Chardonnay’s popularity has also led to a huge market of ordinary wines, so there’s a broad range of quality to choose from in this varietal. There are a substantial number of domestic Chardonnays, which can range from simple and off-dry to more complex and sophisticated. The producer’s name on the wine, and often its price, are indicators of the level of quality.

This native of the Loire valley has two personalities: at home it’s the basis of such famous, long-lived whites as Vouvray and Anjou, Quarts de Chaume and Saumer, but on other soils it becomes just a very good blending grape. It is South Africa’s most-planted grape, though there is called Steen, and both there and in California it is currently used primarily as a blending grape for generic table wines. Chenin Blanc should perform better in California, and someday it may. It can yield a pleasant enough wine, with subtle melon, peach, spice and citrus notes. The great Loire whites vary from dry and fresh to sweet, depending on the vintage and the producer. In South Africa, Chenin Blanc is even used for fortified wines and spirits.

Almost exclusive to northwest Piedmont, this produces soft, round, fruity wines fragrant with licorice and almonds that should be drunk within about three years. It’s used as a safety net for producers of Nebbiolo and Barbera wines, which take much longer to age. There are seven DOCs: Acqui, Alba, Asti, Dinao d’Alba, Dogliani, Langhe Monregalesi and Ovada.

see Sauvignon Blanc

Beaujolais makes its famous, fruity reds exclusively from one of the many Gamays available, the Gamay Noir à Jus Blanc. Low in alcohol and relatively high in acidity, the wines are meant to be drunk soon after bottling; the ultimate example of this is Beaujolais Nouveau, whipped onto shelves everywhere almost overnight. It is also grown in the Loire, but makes no remarkable wines. The Swiss grow it widely, for blending with Pinot Noir; they often chaptalize the wines.

California, meanwhile, grows a variety called Gamay Beaujolais, a high-yield clone of Pinot Noir that makes undistinguished wines in most places where it’s grown. In the United States the grape is used primarily for blending, and acreage is declining, as those serious about Pinot Noir are using superior clones and planting in cooler areas.

Gewürztraminer can yield magnificent wines, as is best demonstrated in Alsace, France, where it is made in to a variety of styles from dry to off-dry to sweet. The grape needs a cool climate that allows it to get ripe. It’s a temperamental grape to grow and vinify, as its potent spiciness can be overbearing when unchecked. At its best, it produces a floral and refreshing wine with crisp acidity that pairs well with spicy dishes. When left for late harvest, it’s uncommonly rich and complex, a tremendous dessert wine.

It is also popular in eastern Europe, New Zealand and the Pacific Northwest.

Drought- and heat-resistant, it yields a fruity, spicy, medium-bodied wine with supple tannins. The second most widely planted grape in the world, Grenache is widespread in the southern Rhône. It is blended to produce Châteauneuf-du-Pape (although there are some pure varietals) and used on its own for the rosès of Tavel and Lirac; it is also used in France’s sweet Banyuls wine. Important in Spain, where it’s known as Garnacha Tinta, it is especially noteworthy in Rioja and Priorato. Grenache used to be popular in Australia, but has now been surpassed by Syrah; a few Barossa Valley producers are making wines similar to Châteauneuf-du-Pape. In California it’s a workhorse blending grape, though occasionally an old vineyard is found and its grapes made into a varietal wine, which at its best can be good. It may make a comeback as enthusiasts of Rhône style seek cooler areas and an appropriate blending grape.

Also,Grenache Blanc, known in Spain as Garnacha Blanca, which is bottled in the Southern Rhône. It’s used for blending in France’s Rousillon and the Languedoc, and in various Spanish whites, including Rioja.

The most widely planted grape in Austria, it can be found to a lesser extent in some other parts of eastern Europe. It achieves its qualitative pinnacle in the Wachau, Kremstal and Kamptal regions along the Danube River west of Vienna. Gruner, as it’s called for short, shows distinct white pepper, tobacco, lentil and citrus flavors and aromas, along with high acidity, making it an excellent partner for food. Gruner is singularly unique in its flavor profile, and though it rarely has the finesse and breeding of the best Austrian Rieslings (though it can come close when grown on granite soils), it is similar in body and texture.

Once important in Bordeaux and the Loire in various blends, this not-very-hardy grape has been steadily replaced by Merlot and the two Cabernets. However, Argentina is markedly successful with this varietal. In the United States Malbec is a blending grape only, and an insignificant one at that, but a few wineries use it, the most obvious reason being that it’s considered part of the Bordeaux-blend recipe.

Popular in the Rhône (along with Grenache Blanc, Roussanne and Viognier). Australia, especially in Victoria, has some of the world’s oldest vineyards. At its best, Marsanne can be a full-bodied, moderately intense wine with spice, pear and citrus notes.

Merlot is the red-wine success of the 1990s: its popularity has soared along with its acreage, and it seems wine lovers can’t drink enough of it. It dominates Bordeaux, except for the MÉdoc and Graves. Though it is mainly used for the Bordeaux blend, it can stand alone. In St.-Emilion and Pomerol, especially, it produces noteworthy wines, culminating in Château PÉtrus. In Italy it’s everywhere, though most of the Merlot is light, unremarkable stuff. But Ornellaia and Fattoria de Ama are strong exceptions to that rule. Despite its popularity, its quality ranges only from good to very good most of the time, though there are a few stellar producers found around the world.

Several styles have emerged. One is a Cabernet-style Merlot, which includes a high percentage (up to 25 percent) of Cabernet, similar currant and cherry flavors and firm tannins. A second style is less reliant on Cabernet, softer, more supple, medium-weight, less tannic and features more herb, cherry and chocolate flavors. A third style is a very light and simple wine; this type’s sales are fueling Merlot’s overall growth.

Like Cabernet, Merlot can benefit from some blending, as Cabernet can give it backbone, color and tannic strength. It also marries well with oak. Merlot is relatively new in California, dating to the early 1970s, and is a difficult grape to grow, as it sets and ripens unevenly. Many critics believe Washington State has a slight quality edge with this wine. By the year 2000, vintners should have a better idea of which areas are best suited to this grape variety. As a wine, Merlot’s aging potential is fair to good. It may be softer with age, but often the fruit flavors fade and the herbal flavors dominate.

There is also an unrelated Merlot Blanc.

As long as the weather is warm, Mourvèdre likes a wide variety of soils. It’s popular across the south of France, especially in Provence and the Côtes-du-Rhône, and is often used in Châteauneuf-du-Pape; Languedoc makes it as a varietal. Spain uses it in many areas, including Valencia. In the United States it’s a minor factor now, pursued by a few wineries that specialize in Rhône-style wines. The wine can be pleasing, with medium-weight, spicy cherry and berry flavors and moderate tannins. It ages well.

Known as Muscat, Muscat Blanc and Muscat Canelli, it is marked by strong spice and floral notes and can be used in blending, its primary function in California. Moscato in Italy, Moscatel in Iberia: This grape can turn into anything from the low-alcohol, sweet and frothy Asti Spumante and Muscat de Canelli to bone-dry wines like Muscat d’Alsace. It also produces fortified wine such as Beaumes de Venise.

The great grape of Northern Italy, which excels there in Barolo and Barbaresco, strong, ageable wines. Mainly unsuccessful elsewhere, Nebbiolo also now has a small foothold in California. So far the wines are light and uncomplicated, bearing no resemblance to the Italian types.

Known for its dark hue and firm tannins, Petite Sirah has often been used as a blending wine to provide color and structure, particularly to Zinfandel. On its own, Petite Sirah can also make intense, peppery, ageworthy wines, but few experts consider it as complex as Syrah itself.

There has been much confusion over the years about Petite Sirah’s origins. For a long time, the grape was thought to be completely unrelated to Syrah, despite its name. Petite Sirah was believed to actually be Durif, a minor red grape variety first grown in southern France in the late 1800s. However, recent DNA research shows Petite Sirah and Syrah are related after all. A study done at the University of California at Davis determined not only that 90 percent of the Petite Sirah found in California is indeed Durif, but also that Durif is a cross between Peloursin and Syrah.

Just to make things more confusing, in France, growers refer to different variants of Syrah as Petite and Grosse, which has to do with the yield of the vines.

Often referred to as a poor man’s Chardonnay because of its similar flavor and texture profile, Pinot Blanc is used in Champagne, Burgundy, Alsace, Germany, Italy and California and can make a terrific wine. When well made, it is intense, concentrated and complex, with ripe pear, spice, citrus and honey notes. Can age, but is best early on while its fruit shines through.

Known as Pinot Grigio in Italy, where it is mainly found in the northeast, producing quite a lot of undistinguished dry white wine and Collio’s excellent whites. As Pinot Gris, it used to be grown in Burgundy and the Loire, though it has been supplanted, but it comes into its own in Alsace—where it’s known as Tokay. Southern Germany plants it as Ruländer. When good, this varietal is soft, gently perfumed and has more color than most whites.

Pinot Noir, the great grape of Burgundy, is a touchy variety. The best examples offer the classic black cherry, spice, raspberry and currant flavors, and an aroma that can resemble wilted roses, along with earth, tar, herb and cola notes. It can also be rather ordinary, light, simple, herbal, vegetal and occasionally weedy. It can even be downright funky, with pungent barnyard aromas. In fact, Pinot Noir is the most fickle of all grapes to grow: It reacts strongly to environmental changes such as heat and cold spells, and is notoriously fussy to work with once picked, since its thin skins are easily bruised and broken, setting the juice free. Even after fermentation, Pinot Noir can hide its weaknesses and strengths, making it a most difficult wine to evaluate out of barrel. In the bottle, too, it is often a chameleon, showing poorly one day, brilliantly the next.

The emphasis on cooler climates coincides with more rigorous clonal selection, eliminating those clones suited for sparkling wine, which have even thinner skins. These days there is also a greater understanding of and appreciation for different styles of Pinot Noir wine, even if there is less agreement about those styles—should it be rich, concentrated and loaded with flavor, or a wine of elegance, finesse and delicacy? Or can it, in classic Pinot Noir sense, be both? Even varietal character remains subject to debate. Pinot Noir can certainly be tannic, especially when it is fermented with some of its stems, a practice that many vintners around the world believe contributes to the wine’s backbone and longevity. Pinot Noir can also be long-lived, but predicting with any precision which wines or vintages will age is often the ultimate challenge in forecasting.

Pinot Noir is the classic grape of Burgundy and also of Champagne, where it is pressed immediately after picking in order to yield white juice. It is just about the only red grown in Alsace. In California, it excelled in the late 1980s and early 1990s and seems poised for further progress. Once producers stopped vinifying it as if it were Cabernet, planted vineyards in cooler climates and paid closer attention to tonnage, quality increased substantially. It’s fair to say that California and Oregon have a legitimate claim to producing world-class Pinot Noir.

One of the world’s greatest white wine grapes, the Riesling vine’s hardy wood makes it extremely resistant to frost. The variety excels in cooler climates, where its tendency to ripen slowly makes it an excellent source for sweet wines made from grapes attacked by the noble rot Botrytis cinerea, which withers the grapes’ skin and concentrates their natural sugar levels.

Riesling is best known for producing the wines of Germany’s Mosel-Saar-Ruwer, Pfalz, Rheinhessen and Rheingau wines, but it also achieves brilliance in Alsace and Austria. While the sweet German Beerenauslese and Trockenbeerenauslese wines, along with Alsace’s famed Selection de Grains Nobles, are often celebrated for their high sugar levels and ability to age almost endlessly, they are rare and expensive.

More commonly, Riesling produces dry or just off-dry versions. Its high acidity and distinctive floral, citrus, peach and mineral accents have won dry Riesling many fans. The variety pairs well with food and has an uncanny knack for transmitting the elements of its vineyard source (what the French call terroir).

The wines from Germany’s Mosel region are perhaps the purest expression of the grape, offering lime, pie crust, apple, slate and honeysuckle characteristics on a light-bodied and racy frame. Germany’s Rheinhessen, Rheingau and Pfalz regions produces wines of similar characteristics, but with increasing body and spice.

In Alsace, Riesling is most often made in a dry style, full-bodied, with a distinct petrol aroma. In Austria, Riesling plays second fiddle to Gruner Veltliner in terms of quantity, but when grown on favored sites it offers wines with great focus and clarity allied to the grape’s typically racy frame.

In other regions, Riesling struggles to maintain its share of vineyard plantings, but it can be found (often under synonyms such as White Riesling, Rhine Riesling or Johannisberg Riesling) in California, Oregon, Washington, New York’s Finger Lakes region, Australia, New Zealand, South Africa, South America and Canada.

Sangiovese is best known for providing the backbone for many superb Italian red wines from Chianti and Brunello di Montalcino, as well as the so-called super-Tuscan blends. Sangiovese is distinctive for its supple texture and medium-to full-bodied spice, raspberry, cherry and anise flavors. When blended with a grape such as Cabernet Sauvignon, Sangiovese gives the resulting wine a smoother texture and lightens up the tannins.

It is somewhat surprising that Sangiovese wasn’t more popular in California given the strong role Italian immigrants have played in the state’s winemaking heritage, but now the grape appears to have a bright future in the state, both as a stand-alone varietal wine and for use in blends with Cabernet Sauvignon, Merlot and maybe even Zinfandel. Expect sweeping stylistic changes as winemakers learn more about how the grape performs in different locales as well as how it marries with different grapes. Worth watching.

Another white with a notable aroma, this one “grassy” or “musky.” The pure varietal is found mainly in the Loire, at Sancerre and Pouilly-FumÉ, As part of a blend, the grape is all over Bordeaux, in Pessac-LÉognan, Graves and the MÉdoc whites; it also shows up in Sauternes. New Zealand has had striking success with Sauvignon Blanc, producing its own perfumed, fruity style that spread across North America and then back to France.

In the United States, Robert Mondavi rescued the varietal in the 1970s by labeling it FumÉ Blanc, and he and others have enjoyed success with it. The key to success seems to be in taming its overt varietal intensity, which at its extreme leads to pungent grassy, vegetal and herbaceous flavors. Many winemakers treat it like in a sort of poor man’s Chardonnay, employing barrel fermentation, sur lie aging and malolactic fermentation. But its popularity comes as well from the fact that it is a prodigious producer and a highly profitable wine to make. It can be crisp and refreshing, matches well with foods, costs less to produce and grow than Chardonnay and sells for less. It also gets less respect from vintners than perhaps it should. Its popularity ebbs and flows, at times appearing to challenge Chardonnay and at other times appearing to be a cash-flow afterthought. But even at its best, it does not achieve the kind of richness, depth or complexity Chardonnay does and in the end that alone may be the defining difference.

Sauvignon Blanc grows well in a variety of appellations. It marries well with oak and Sèmillon, and many vintners are adding a touch of Chardonnay for extra body. The wine drinks best in its youth, but sometimes will benefit from short-term cellaring. As a late-harvest wine, it’s often fantastic, capable of yielding amazingly complex and richly flavored wines.

On its own or in a blend, this white can age. With Sauvignon Blanc, its traditional partner, this is the foundation of Sauternes and most of the great dry whites found in Graves and Pessac-LÉognan; these are rich, honeyed wines,. SÉmillon is one of the grapes susceptible to Botrytis cinerea. Australia’s Hunter Valley uses it solo to make a full-bodied white that used to be known as Hunger Riesling, Chablis or White Burgundy. In South Africa it used to be so prevalent that it was just called “wine grape,” but it has declined drastically in importance there.

In the United States, SÉmillon enjoys modest success as a varietal wine in California and Washington, but it continues to lose ground in acreage in California. It can make a wonderful late-harvest wine, and those wineries that focus on it can make well balanced wines with complex fig, pear, tobacco and honey notes. When blended into Sauvignon Blanc, it adds body, flavor and texture. When Sauvignon Blanc is added to SÉmillon, the latter gains grassy herbal notes.

It can also be found blended with Chardonnay, more to fill out the volume of wine than to add anything to the package.

Hermitage and Côte-Rôtie in France, Penfolds Grange in Australia—the epitome of Syrah is a majestic red that can age for half a century. The grape seems to grow well in a number of areas and is capable of rendering rich, complex and distinctive wines, with pronounced pepper, spice, black cherry, tar, leather and roasted nut flavors, a smooth, supple texture and smooth tannins. In southern France it finds its way into various blends, as in Châteauneuf-du-Pape and Languedoc-Roussillon. Known as Shiraz in Australia, it was long used for bread-and-butter blends, but an increasing number of high-quality bottlings are being made, especially from old vines in the Barossa Valley.

In the United States., Syrah’s rise in quality is most impressive. It appears to have the early-drinking appeal of Pinot Noir and Zinfandel and few of the eccentricities of Merlot, and may well prove far easier to grow and vinify than any other red wines aside from Cabernet.

Spain’s major contribution to red wine, Tempranillo is indigenous to the country and is rarely grown elsewhere. It is the dominant grape in the red wines from Rioja and Ribera del Duero, two of Spain’s most important wine regions.

In Rioja, Tempranillo is often blended with Garnacha, Mazuelo and a few other minor grapes. When made in a traditional style, Tempranillo can be garnet-hued, with flavors of tea, brown sugar and vanilla. When made in a more modern style, it can display aromas and flavors redolent of plums, tobacco and cassis, along with very dark color and substantial tannins. Whatever the style, Riojas tend to be medium-bodied wines, offering more acidity than tannin.

In Ribera del Duero, wines are also divided along traditional and modern styles, and show similarities to Rioja. The more modern styled Riberas, however, can be quite powerful, offering a density and tannic structure similar to that of Cabernet Sauvignon.

Tempranillo is known variously throughout Spain as Cencibel, Tinto del Pais, Tinto Fino, Ull de Llebre and Ojo. It’s also grown along the Douro River in Portugal under the monikers Tinta Roriz (used in the making of Port) and Tinta Aragonez.

This is Trebbiano in Italy andUgni Blancin France. It is tremendously prolific; low in alcohol but high in acidity, it is found in almost any basic white Italian wine. It is so ingrained in Italian winemaking that it is actually a sanctioned ingredient of the blend used for (red) Chianti and Vino Nobile di Montepulciano. Most current Tuscan producers do not add it to their wines, however.

The French, who also often call this grape St.-Émilion, used it for Cognac and Armagnac brandy; Ugni Blanc grapevines outnumbered Chardonnay by five to one in France during the ’80s.

Viognier, the rare white grape of France’s Rhône Valley, is one of the most difficult grapes to grow, But fans of the floral, spicy white wine are thrilled by its prospects in the south of France and the new world. So far most of the Viogners produced in the United States are rather one-dimensional, with an abundance of spiciness but less complexity than they should have. Still, there are a few bright spots.

It is used in Condrieu’s rare whites and sometimes blended with reds in the Northern Rhône. There are also a variety of bottlings available from southern France, most of them somewhat light.

The origins of this tremendously versatile and popular grape are not known for certain, although it is thought to have come from Southern Italy as a cousin of Primitivo. It is the most widely planted red grape in California (though Australia has also played around with the grape). Much of it is vinified into white Zinfandel, a blush-colored, slightly sweet wine. Real Zinfandel, the red wine, is the quintessential California wine. It has been used for blending with other grapes, including Cabernet Sauvignon and Petite Sirah. It has been made in a claret style, with berry and cherry flavors, mild tannins and pretty oak shadings. It has been made into a full-bodied, ultraripe, intensely flavored and firmly tannic wine designed to age. And it has been made into late-harvest and Port-style wines that feature very ripe, raisiny flavors, alcohol above 15 percent and chewy tannins.

Zinfandel’s popularity among consumers fluctuates. In the 1990s Zinfandel is enjoying another groundswell of popularity, as winemakers took renewed interest, focusing on higher-quality vineyards in areas well suited to Zinfandel. Styles aimed more for the mainstream and less for extremes, emphasizing the grape’s zesty, spicy pepper, raspberry, cherry, wild berry and plum flavors, and its complex range of tar, earth and leather notes. Zinfandel lends itself to blending.

Zinfandel is a challenging grape to grow: its berry size varies significantly within a bunch, which leads to uneven ripening. Because of that, Zinfandel often needs to hang on the vine longer to ripen as many berries as possible. Closer attention to viticulture and an appreciation for older vines, which tend to produce smaller crops of uniformly higher quality, account for better balanced wines.

—Excerpted from James Laube’s book “California Wine,” with some additions by James Molesworth

Know Where a Wine Really Comes From by Jim Gordon

The mantra of real estate buyers everywhere — “location, location, location” — is almost as important for wine buyers. While certain foods and beverages carry a general notation of their origin, like Idaho potatoes and Sumatra coffee, wine can narrow the notion down to the precise plot of land where the grapes grew.

Governments in virtually all winemaking countries have made it illegal to cheat consumers by putting misleading information about a wine’s origin on a label. They needed to, because a minority of dishonest winemakers is constantly tempted to make more money by tricking the consumer. They make a wine from inexpensive grapes grown in a low-quality growing region, then pass it off as something pedigreed and expensive.

Most wine producers are honest, of course, but it’s still important to know what you’re buying. Look carefully at the wine label to learn at least the minimum. The front label of most U.S. wines usually carries the name of the grape variety along with an appellation (place name), which refers to the legally defined American Viticulture Area (AVA) in which the grapes were grown. In general, the more specific the appellation, the better you can expect the wine to be.

Here’s what the most common terms on American-made wines mean:

California: If a wine label says “California” on the front it means the grapes could have been grown anywhere up and down this gigantic state. In effect it often indicates that a high percentage of the wine comes from cheaper Central Valley grapes that make less concentrated, less interesting wines.

Coastal: Be careful with this increasingly popular term. Many of the wines are great values, but “Coastal” is not an AVA and doesn’t mean a thing, legally.

Counties, valleys: Specific terms such as Napa Valley, Sonoma County and Willamette Valley are almost always a good sign. They mean that at least 85 percent of the wine was made from grapes grown there.

Towns, districts: If you see a town name like Oakville or a district name like Carneros it means even more specialization, better odds for high quality and an inevitably higher price.

Vineyard designations: The individual property where the grapes came from, like Sangiacomo Vineyard or Bien Nacido Vineyard, is the finest geographical distinction a winery can put on a bottle. This is usually a good sign of quality and a chance to experience what the French call terroir, the taste of a place.

Estate bottled: Another good sign of quality. It means that the wine was made from grapes grown in vineyards owned (or leased for the long term) by the winery itself, not grown by an independent farmer or another winery.

Produced and bottled by: This is one of the best phrases to see in fine print on a label. It means that the winery itself actually crushed the grapes, fermented the juice and put the wine into bottles. The only thing better in this regard is “grown, produced and bottled by,” which is basically the same as estate bottled. Other phrases, such as “vinted and bottled by” and “cellared and bottled by” can mean the winery bought the wine from another vintner, maybe blended it and aged it a bit — maybe not — then bottled it.

Spanish Wine

The third largest country in production, Spain ranks first in land under vine. Diversity and innovation are the key factors bringing Spain back into the world wine market.
The most popular red varieties of Spain include Tempranillo and Garnacha (Grenache). Whites don’t garner quite as much recognition, but there are some regional varieties not to be missed, like Albarino and Verdejo. The popular red regions of Spain include Rioja, known for its outstanding wines of the Tempranillo grape; Ribera del Duero, producing high quality reds from Tempranillo and Garnacha; Galacia, with the sub-region of Rias Baixas, home to the deliciously crisp and floral Albarino grape; and Priorat, a region increasing in popularity with its high-quality cult reds. Other regions of note are Rueda, growing the Verdejo grape, La Mancha, a wide desert region, covered in the most planted white variety in the world, Airen, and Jumilla, making wines based on Monestrell (Mourvedre).

Spain’s wine laws are based on the Denominacion de Origen (DO) classification system, devised in the 1930′s. A four tiered system, the most basic level is Vina de Mesa (table wine) followed by Vino de la Tierra (country wine), DO and at the top DOC. Currently, only Rioja and Priorat have DOC status, while over 55 Dos scatter the country.

Most DO regions are classified and regulated by how long they age the wines. On a red wine label, one may find the terms Crianza, Reserva or Gran Reserva, denoting the wine’s barrel and bottle time. Crianza is usually two years between barrel and bottle (the time in each depends on the DO and/or the winemaker), Reserva up to 4 years and Gran Reserva 5 – 6 years. Classifications of each region and wine are controlled by the region’s Consejo Regulador.

Bordeaux Red Blends

The Fab Five – Bordeaux

With so much history under its belt, it’s no wonder that Bordeaux has figured out the recipe to produce amazing wines. Centuries of making (and drinking) wine has led them to the blend that has become synonomous with Bordeaux. Winemakers in the New World replicated this formula and have created successful blends in their respective areas – you may see Bordeaux blends from the US labeled Meritage (rhymes with heritage).
Bordeaux Notable Facts
Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot. These five red grapes are the components of a Bordeaux blend. Cabernet Sauvignon and/or Merlot are usually play the lead role, while Cabernet Franc, Malbec and Petit Verdot act as the supporting cast. These three grapes help to add color, structure and body in varying amounts. A Bordeaux blend typically, but not exclusively, uses at least three of the five grapes to be labeled as such. The beauty of the blend? Each year the percentage of each grape in the blend can vary and the winemaker can include more of the variety that excelled in that particular vintage.

Summing it up

Successful Sites:
Bordeaux, California, Australia, Washington

Red Wine – The Basics

There are a countless number of red grape varieties in the world, some able to make wine, others best suited for the Welch’s factory. Right now, the world wine market focuses on about 40 – 50 different red wine grape varieties, the most widely recognized and used listed below.

What differentiates red wine from white is first, the skin color of the grape, and second, the amount if time the grape juice has with its skins. After picking, red grapes are put into tanks or barrels where they marinate with their skins for a bit, absorbing the pigments and other aspects of the skin (think tannins). This is how red wine gets its red color. The exact color, which can range from light red to almost purple, depends on both the color of the particular grape skin and the amount of time it sits with the skins. Remember, the inside of almost all grapes is a light, golden color – it’s the skins that have the pigment. For example, much of Champagne is made from Pinot Noir and/or Pinot Meunier, both red grapes. Yet because it spends so little time on its skins, the color of the Champagne is often white.

The list below is roughly organized from lighter-bodied to fuller-bodied, lower tannins to higher tannins and light color to deeper color – but note that this is not an “always” list, just a general guideline. Remember, European and old-world countries tend to label their wine by region, while new world wine is most often labeled with grape variety.

Other popular red grapes and where they grow best:

Campo Viejo Rioja Winery

“In 2001 the new Campo viejo winery was inaugurated. Known as Bodegas Juan Alcorta, its name pays tribute to a pioneer person who strongly influenced the history of the brand, and of the entire Rioja. Located on a high plateau, close to Logroño, its construction was a real milestone for Rioja, stimulating a trend of innovation throughout the whole region.

A vast number of prizes validate Campo Viejo winery as one of the best wine-cellars in the world. A winery which is true to its Rioja roots, which also has innovative winemaking resources. Campo Viejo winery is gently integrated in the landscape and in absolute harmony with the environment. An ideal atmosphere where the winemaker Elena Adell is able to successfully obtain, year after year, precious high-quality wines for all wine lovers.
Elena agrees that the winery is amazing; a dream shared by all those who work in the elaboration of Campo Viejo, and also by those who enjoy and love the wine world.”

¿Cuáles son las principales fases de elaboración del vino?

La uva llega a la bodega en remolques que son descargados en las tolvas de

recepción. Las tolvas son unos cajones de acero inoxidable donde bascula la uva

desde los remolques. Disponemos de 4 lo que nos permite separar la uva por

parcelas. La uva es desplazadas hasta las cintas de selección mediante bandas

transportadoras o sinfines de gran diámetro. En las bandas se hace la selección de los

racimos se retiran hojas, luego un resto de sarmiento y de allí se pasa la

despalilladoras.

El despalillado consiste en separar los

granos del racimo de su parte herbácea,

llamada raspón o escobajo. Estos granos

pueden ser parcialmente estrujados o no

según entren en acción las estrujadoras

que son 2 rodillos situadas a la salida de

la despalilladora y cuya separación puede

variar en función de como quedamos de

enérgico estrujado.

Si miramos con atención un grano de uva de las variedades de vinificación veremos

quizás con cierta sorpresa que excepto las tintoreras que tienen la pulpa coloreada, en

el resto el color está únicamente en la piel. El vino tinto es tinto porque hemos

conseguido durante la vinificacion extraer el color de la piel de la uva.

Los granos de uva se desplazan por unas tuberías muy gruesas que nos permiten

llegar hasta las bocas de los depósitos de fermentación. Podemos conducir la uva

desde cualquier tolva hasta cualquier depósito de la bodega.

Nunca se mezcla las uvas. Durante todo el proceso se mantiene separadas por

parcelas.

Nuestra bodega está semi-enterrada, esta característica de diseño nos permite mover

la uva, el mosto y posteriormente el vino que obtenemos siempre en pendiente

descenderte, siempre por gravedad. Todas las tuberías tiene la misma sección. Lo

que nos posibilita mover el mosto y el vino sin que sufran de ninguna presión debido a

los cambios de diámetro. Esto unido nuestras nos permite dar la materia prima en

mejor trato posible.

Cada deposito de fermentación es autónomo, es decir, tiene su propio sistema de

remontado y su propio programador que no permite fijar en cada momento la

temperatura que queremos que fermente la uva y el numero de remontados y la

duración de los mismos. Partimos de la uva despalillada en el depósito de

fermentación que solo se llena un 75%. A las horas, dentro del depósito se

¿Cuánto sabes de vino?

desencadena la fermentación alcohólica, que es un proceso tremendamente complejo

pero que podemos resumir diciendo que es la transformación por acción de las

levaduras, del azúcar de la uva en alcohol, con un gran desprendimiento de color y de

gas carbónico.

El burbujeo del carbónico, al

desprenderse impulsa la parte superior

del depósito a lo sólidos: piel, pepitas,

resto de pulpa, algún tracito de raspón,

formando lo que en nuestro argot

llamamos el sombrero, y bajo del

sombrero queda el mosto burbujeante en

plena fermentación. Por otra parte se está

desprendiendo mucho calor, que

contribuye a que se maceré la parte

sólida que forma el sombrero en el mosto

que enseguida comienza a contener

alcohol y color. En el sombrero está la

piel, es decir el color de nuestro futuro

vino tinto, pero también precursores de

algo mas y cantidades de compuestos

que luego van a ser responsables de la

estructura, el cuerpo, el volumen, la grasa

del vino.

¿Debemos extraerlas de allí? ¿Como?

Mediante lo remontados. Lo remontados

consisten en tomar el líquido que ha

quedado en la parte inferior del depósito y

verterlo sobre el sombrero de forma que

la vemos que extraigamos toda la riqueza

que antes hará.

Haremos tanto remontados y de tal

duración en función del vino que

queramos conseguir. Todos los días

tomamos una muestra de cada fermentador que se analiza y se cata, y en función de

los resultados decidimos como actuar ¿continuamos o no fermentando a tal

temperatura?, ¿continuamos o no con nuestra pota de remontados? ¿Continuamos o

no macerando? Hasta que decidimos que ha llegado el momento del descubre.

El descubre consiste en abrir las válvulas de la parte inferior del deposito y dejar que

salga el vino que llamamos “Yema” por gravedad. Dentro del deposito quedan las

partes soledades que formaban el sombrero a las que llamamos orujos y que hora

están impregnadas de vinos.

Los orujos se extraen del depósito y pasan en las prensas donde por suave prensado

tendremos el vino de prensa que separamos en deposito a parte los orujos ya sin

vinos se envían al alcoholera para obtener aguardientes, abonos, etc.

Al vino obtenido aun le queda por sufrir una segunda fermentación llamada

fermentación maloláctica, la realizan las bacterias lácticas y consiste como su propio

nombre lo indica en la transformación del ácido málico que venia en la uva y que ha

quedado en el vino en ácido láctico. El málico se responsable de la sensación de

verdor, el láctico es mucho mas calido mas agradable, por lo tanto la fermentación

malo láctica siempre mejora órgano lacticamente los vinos tintos. Esta fermentación

normalmente se produce después del alcohólica y tras de ella el vino queda

estabilizado y listo para pasar a la fase siguiente.

¿Como se elaboran los blancos y rosados?

Para elaborar los vinos blancos, partimos de uvas blancas que tras el proceso de

despalillado pasan a las prensas. En ella separamos el mosto que es blanco de los

orujos. Los orujos van a la alcoholera. En este caso están sin fermentar, por lo tanto

están dulce ya que aun no han sufrido el procesó de fermentación. El mosto que esta

muy turbio, lo limpiamos es decir retiramos las partículas que tiene en suspensión, es

lo que llamamos desfangado y este liquido ya limpio pasa los depósitos de

fermentación, donde fermenta a muy baja temperatura para que conserve toda sus

aromas frutales y florales cuando termina la fermentación lo enfriamos lo estabilizamos

y ya estaría listo para pasar en la siguiente fase.

Los rosados los podemos elaborar como los blancos pero partiendo de uvas tintas o

de mezcla de uvas tintas y blancas. De estas hasta un porcentaje máximo que fija

cada denominación de origen. No olvidemos que el color lo extraemos de la piel de la

variedades tintas o podemos utilizar la técnica del sangrado en esta técnica partimos

de la uva tinta fría, en el deposito como si fuésemos a elaborar un tinto.

La dejamos macerar unas horas hasta que el mosto tenga el color, los aromas, y la

boca que queremos. Cuando lo tenemos siempre sin que comienza la fermentación

alcohólica, abrimos la válvula inferior ya el mosto sangra sale por gravedad del

deposito.

A partir de aquí se desmanga y sigue la elaboración tradicional descrita anteriormente

para los blancos y los rosados. Es decir cual es la grande diferencia entre la

elaboración de tintos y la de blancos y rosados.

Que en los tintos la fermentación siempre se produce en presencia de la piel de los

orujos y en el caso los blancos y rosados lo que fermenta es el mosto son la piel de la

uva.

¿Qué aporta al vino la fase crianza?

Solo los vinos más potentes que tienen suficiente estructura van a pasar a la fase de

crianza. Hablamos básicamente de dos tipos: la crianza en barrica y la crianza en

botella.

La barrica va a transmitir al vino durante su estancia en ella los taninos de la

madera, los aromas tostados especiados, pero también durante este periodo el vino va

a sufrir una lenta micro-oxigenación que va a fundir los aromas y al cuerpo del vino

con todo lo que le importa la madera. Este aporte lento extremadamente bajo pero

constante de oxigeno hace que el vino gane en aromas pero también se redondee y se

pule en boca. El resultado de esta espera prolongada y paciente va a hacer un vino

mucho más complejo, más aromático, tanto en intensidad como en matices y además

mucho más agradable en boca.

Cuando consideramos que el vino de debe salir de barrica lo embotellamos. También

se transforma en la botella una de las cosas que a mi juicio hace tan atractivo al vino

es su capacidad de cambio de evolución constante.

En la botella, el vino a contrario con la barrica se encuentra el abrigo del aire y en el se

siguen produciendo cambios que incrementan los matices aromáticos

enriqueciéndolos con toques de tabaco, atisbos de cuero, de trufa, marcando un poco

mas el café, el cacao, mientras prosigue su redondeo en boca. Tras el periodo de

crianza obtendremos un vino nuevo que habrá sumado a su fruta y a su vinosidad

departida las sensaciones seguidas por la madera de la barrica y la complejidad

granada en la botella. Todo esto con una boca pulida y suave. Unas de las claves de

estos procesos es que son prolongados si queremos un bueno resultado debe

llevarnos un tiempo. Por lo tanto es imprescindible controlar muy bien las condiciones

ambientales, las naves en las que el vino sufre la crianza deben estar a temperatura y

humedad constantes. Nuestra bodega por su diseño consigue esto muy fácilmente. Ya

que al estar enterrada necesita la climatización en momentos muy puntúales

¿Qué tiempo mínimo exige la doca rioja para calificar un vino como

reserva?

Puede ser este un buen momento para recordar quien nos garantiza rioja cuando

vemos sus contra etiquetas en las botellas. En todos los casos nos garantiza que el

vino es de la añada indicada. En el caso del crianza, esta contra etiqueta nos indica

que este vino ha estado como mínimo 12 meses en barrica de roble. En el caso del

reserva la contra etiqueta nos esta indicando que este vino ha tenido un periodo de

crianza mínimo de 3 años de los cuales al menos 1 ha transcurrido en barrica. En el

caso de gran reserva la contra etiqueta nos esta garantizando una crianza mínima de

5 años, 2 en barrica y 3 en botella.

¿Qué tres subzonas se distinguen en la D.O. Ca. Rioja?

En la Rioja distinguimos 3 subzonas, en

función de se climatología, tipos de suelo y

características del viñedo.

Por una parte está la Rioja Alta con una

climatología fresca y suave. Y con un suelo

estructurado en pequeñas parcelas y

terrazas, por otra parte tenemos Rioja Baja

de clima más calido y con parcelas

mayores. Por último Rioja Alavesa cuyo

clima es más frio y húmedo y con parcelas

muy pequeñas en laderas

¿Cuáles son las variedades de uva autorizadas en la D.O.Ca. Rioja?

Las variedades de uva autorizadas en la Rioja son: por un lado las blancas Viura,

Malvasia y Garnacha Blanca y por otro lado las tintas: Graciano, Mazuelo, Garnacha y

Tempranillo

French Wine Regions

There are seven primary wine-producing regions in France. Alsace, Bordeaux, Burgundy, Loire, Provence and the Rhone Valley comprise the dominant French wine regions. These regions, are known for particular grape varietals as dictated by the district’s indigenous terroir.

Wine Growing Regions

Bourdeaux – With over 12,000 winegrowers and over 50 diverse growing appellations, it is no wonder that Bordeaux is the red wine hound of France. Over 80% of the wine produced in Bordeaux is red, primarily from Cabernet Sauvignon, Cabernet Franc and Merlot grapes. The two prevailing red wine-producing subregions of Bordeaux are aptly referred to as “Left Bank” and “Right Bank.” The Left Bank has soils with higher gravel content that favor Cabernet Sauvignon grapes. French wines from the Left Bank usually require more time to mature and will age for years. While the Right Bank lends itself to soil with more clay, preferring the Merlot grapes, with their early-ripening characteristics. The Right Bank wines are typically better suited for beginning Bordeaux wine drinkers, as they have lower tannin content, more fruit-forward flavor and are more inviting initially. Bordeaux wines can fit a myriad of budgets with prices per bottle ranging from $6 to $500+, with $20-30 buying a very nice wine, suitable for dinner parties to gift-giving. It should also be noted that the Bordeaux region is also famed for Sauternes, a delightfully sweet white wine that has earned a reputation for being among the world’s best for dessert wines. If you are looking for a moderately priced Bordeaux try the Chateau Lanessan 2000 Bordeaux.

Burgundy – The French wine-growing region of Burgundy, yields only about 25% of the wine of Bordeaux; however, it remains legendary in its legacy for both red and white wines. Burgundy lies on the eastern side of France and covers just over 100 miles. The dominating grape varietals grown in this region are Pinot Noir (making Red Burgundy wines), Chardonnay (making White Burgundy wines) and Gamay (making Beaujolais). Burgundy’s moderate climate with warm summers and cold winters allow the high-maintenance Pinot Noir grape to grow particularly well. Red Burgundy wines are often on the pricier side; however, if you are looing for a recommended producer start with Louis Jadot – notable for producing consistent, quality Burgundies vintage after vintage. White Burgundy is a Chardonnay Lover’s delight, with flavors of peaches and honey, crisp acidity and complex flavors that pair particularly well with seafood. Chablis are a unique forms of Chardonnay as they are not aged in oak, but instead winemakers ferment them in stainless steel, making a lighter-bodied white wine. As for Beaujolais – this is certainly a fun, affordable and very approachable red wine. Perfect for those beginning their red wine adventures, with lots of fruit-flavor, low tannins and general palate appeal. You can pick up a Beaujolais for $8 to $20. These are terrific warm weather wines.

The Rhone Valley – The Rhone Valley lies in southeastern France, providing distinct growing conditions to produce some of France’s best bargain red wines. Grenache, Syrah and Viognier are the primary grape varietals grown in this region. The laid-back Grenache grapes flourish in the sizzling southern Rhone, producing red wines that are good deals, with good flavor and plenty of food pairing options. The northern Rhone specializes in Syrah grapes, manifesting themselves into the two most popular red wines the Hermitage and the Cote Rotie.

Alsace – Unlike the rest of France, Alsace names its wines by grape varietal instead of just place names of origin. White wines comprise the vast majority of Alsace wines. Gewurztraminer, Pinot Blanc, Pinot Gris and Riesling are the most noteworthy of the Alsace varietals. The Alsace Gewurztraminer has remarkable flavors, unlike any New World wines, low acidity, high alcohol content all wrapped in a zesty blend of aromatic spice. The Alsace Pinot Blanc is reasonably priced and is a light-bodied white wine. The Pinot Gris has a fuller-body and reveals a rich flavor profile. The traditional Alsace Riesling is a dry, white wine with characteristic mineral nuances.

The Loire Valley – Known for its white wines mainly Sauvignon Blanc, Chenin Blanc and Muscadet, the Loire Valley rests on the northwest side of France. The wines from the Loire Valley come in a vast array of styles, from dry to sweet and from white to sparkling – wines from the Loire are typically lighter-bodied due to the cooler climate. Styles to keep an eye out for include Pouilly-Fume (made from Sauvignon Blanc grapes, Sancerre (also made from Sauvignon Blanc), Muscadet (made from the Muscadet grape), and Vouvray (from the Chenin Blanc grape).

Provence – The beautiful French wine-growing region of Provence is known predominantly for its rosé wines. A few producers to try include: Chateau Pradeaux and Chateau de Roquefort.

The varied growing-regions, a rich wine-making history and a passionate vineyard heritage all allow for French wines to continue to set an uncompromising, gold standard in the world of wine.

Red Wine Basics

First things first, red wine is well…red, but why? It’s color can be derived from a vast assortment of grape varietals ranging from grapes that are reddish, deep purple, and even a beautiful blue on the color scale. These grapes give rise to a wine that is color classified with such descriptors as garnet, almost black, dark red, light red, ruby red, opaque purple, deep violet, maroon and the list goes on. It is the grapeskins that are responsible for the red wine’s distinct color spectrum. The skins are in contact with the grape’s juice during the fermentation process, allowing the dispersion of both color and tannins. The individual wine’s particular red hue depends on the grape type used in the process and the length of time the skin’s pigmentation is in contact with juice. There are right around 50 key red wine varietals that consistently manifest themselves in today’s worldwide wine market.

Red Wine Glass Choice

Red wines will put their best foot forward when poured into and sipped out of a wine glass with adequate room. A distinctly oval or egg-shaped bowl that narrows slightly at the top as opposed to a slender flute-like glass is necessary to enjoy a red wine to the fullest . The ideal red wine glass will accommodate between 10-22 ounces of liquid, allowing more room to swirl your wine and better surface area for allowing the wine to breathe a bit. On the serving note, keep in mind that most red wines are at their best when serving temperatures are between 60-65 degrees Farenheit – serve them too warm and the taste of alcohol is overly evident, serve them too cold and they will quickly veer towards bitter and more astringent on the palate.

Red Wine Style

As with all wines, the particular winemaker will have adequate “say” in the style of wine he will produce. That said, red wines are often classified by “body-type.” For example, one might say that a certain red wine is “light-bodied” – referring to the mouth-feel and tannin structure. A light-bodied wine will have fewer tannins present and less presence on the palate. These wines tend to be less demanding partners with flavor-filled foods. An example of a light-bodied red wine would be one derived from the Gamay grape varietal, such as France’s famed young red wine: Beaujolais Nouveau. A medium-bodied red wine will contain more tannins than the above Beaujolais Nouveau, but will not have near the pucker power of a high-powered California Cabernet Sauvignon or an Italian Super Tuscan. Typical examples of medium-bodied red wines include: Merlot, Shiraz or a Chianti. Full-bodied red wines boast the highest tannin (and often alcohol) content. Prime examples of full-bodied reds are France’s esteemed Bordeaux wines, California’s key Cabs and Italy’s sizzling Super Tuscans. In general, light-bodied wines tend to “feel” more like water in the mouth. In contrast, “full-bodied” wines feel heavier, more like milk, this effect is due in large part to the higher tannin (and again, alcohol) content.

Key Red Wine Varietals

The top red wine varietals that you are likely to encounter are: Cabernet Sauvignon, Pinot Noir, Zinfandel, Merlot, Cabernet Franc, Petite Sirah, Syrah, Shiraz, Sangiovese, Malbec, and Grenache.

Sometimes, you will hear of red wines referred to by their popular regional names. For example, a “Bordeaux” is a red wine from France that is made primarily from three varietals: Cabernet Sauvignon, Cabernet Franc and Merlot grapes. Or move to ordering a wine from Italy and you will often hear of a Chianti- made from the Sangiovese grape varietal, or look at Piedmont’s Barolo or Barbaresco wines (both of which hail from the Nebbiolo varietal).

Common Red Wine Flavor Descriptions

Cherry

Plum

Strawberry

Blackberry

Raspberry

Currant

Gooseberry

Boysenberry

Raisin

Fig

Pepper (white/black)

Clove

Cinnamon

Coffee

Cocoa

Mocha

Tobacco

Leather

Licorice

Toast

Smoke

Violet