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A New AVA for Santa Barbara

  By admin | October 14, 2013 - 3:33 am | ,
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14956727_lThere’s a new AVA in Santa Barbara County! Officially approved on October 1, 2013, the new Ballard Canyon AVA is located within the existing Santa Ynez AVA.  With this new addition, there are now a total of five AVAs located within Santa Barbara County:  Santa Ynez Valley, Sta. Rita Hills, Happy Canyon of Santa Barbara, Santa Maria Valley, and the newest member, Ballard Canyon.

Santa Barbara County, located a 90-minute drive north of Los Angeles, sits on the Southern California coast between San Luis Obispo County to the north and Ventura County to the south. The area is geologically unique in that it is one of the few places on the California Coast where both the coastline and the mountain ranges – including the Santa Ynez Mountain Range (located near the coast) and the San Rafael Mountain Range (further inland) run east-west as opposed to north-south.

The transverse nature of the region creates an east-west flow of ocean breezes off of the Pacific Ocean, as well as a diversity of soils from diatomaceous earth near the shore and chert and limestone further inland.  With such diverse terroir, it makes sense for the region to host five AVAs.

santa barbara vineyardsSanta Maria Valley – The Santa Maria Valley, 35 miles north of Santa Ynez, is the northernmost of Santa Barbara’s five AVAs, and was the first area to be officially recognized as an AVA.  The often foggy and windswept region has complex soil conditions and is known for cool weather grapes including Chardonnay and Pinot Noir. The oldest commercial vineyard in Santa Barbara County, the Nielson Vineyard, was planted in 1964 in Santa Maria Valley.

Santa Ynez Valley – The region’s largest AVA, Santa Ynez Valley, is a long, east-west corridor with a diversity of climates; the cool temperatures near the coast become progressively warmer inland. Many types of grapes and wine are produced in this region, from Chardonnay, Pinot Noir, and botrytis-affected wines in the west to Bordeaux and Rhône varieties in the west.

Sta. Rita Hills – The Sta. Rita Hills AVA sits mostly within the larger Santa Ynez Valley AVA, on its western border, and therefore much cooler than the inland areas. Located just a few miles from the Pacific Ocean, the area generally sits under marine layer clouds and fogs in the morning.  By 10 am, the fogs burns off and gives way to a few hours of calm sunshine.  In the afternoon, the on-shore breezes pick up, giving this region an overall maritime climate well-suited to Chardonnay and Pinot Noir. Located between the towns of Buellton and Lompoc, the area is intersected by the Santa Ynez River.

Ballard-Canyon-IdentityBallard Canyon – Located in the center of Santa Ynez Valley, with Sta. Rita Hills to the west and Happy Canyon to the east, the area’s newest AVA enjoys the hot, sunny days of its relatively inland position, and the cool nights brought in by post-sunset ocean breezes.  At 7,800 acres (560 of which are planted), Ballard Canyon is by far the smallest AVA in Santa Barbara County.  (By comparison, Sta. Rita Hills is 64,000 acres.) Ballard Canyon is planted heavily towards the Rhône varieties of Syrah, Grenache, Roussanne, and Viognier, as well as Sangiovese, Sauvignon Blanc, and other international varieties.

Happy Canyon of Santa Barbara – First recognized as an AVA in 2009, Happy Canyon is located to the east of the Santa Ynez Valley, making this one of the warmest areas in Santa Barbara County.  Summertime temperatures often reach the low to mid-nineties.  The region specializes in Bordeaux and Rhône varietals.  Local lore suggests that the name of the region comes from the time of Prohibition when bootleg alcohol was produced in the region, prompting folks to “take a trip to Happy Canyon.”

Some beautiful maps of the AVAs of Santa Barbara can be found on the website of the Santa Barbara County Vintners’ Association: http://sbcountywines.com/vineyards/map.html.

Click here to return to the SWE Website.

Post authored by Jane A. Nickles, CWE – your SWE Blog Administrator – jnickles@societyofwineeducators.org

 

Within the Walls of Clos Vougeot

  By admin | October 5, 2013 - 3:18 am |
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The vineyard was originally planted, and the wall built around it, by the Cistercian monks of Cîteaux Abbey around the year 1336.  The Château de Clos de Vougeot, built by rebuilding and enlarging a small chapel on the property, was added in 1551.

After the French Revolution, the Château and vineyards were taken from the Church by the State and in 1881 were sold to Julien-Jule Ouvrard (who also bought Romanée-Conti). After Ouvrard’s death, Clos de Vougeot passed to his three heirs, who put the estate up for sale in 1889.  as a result of this sale, the vineyard was subdivided for the first time since its creation 700 years prior. Since that initial division, the estate has gone through several generations of inheritance subdivisions and land sales, such that today Clos de Vougeot has over 80 individual owners.

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The vineyard itself is roughly rectangular, sloping from the northwest corner down towards the south and east. Roughly 117 acres of the enclosure are planted to vineyards. As the vineyard is large and situated on a slope, there is a great deal of diversity in the terroir within the enclosed vineyard.  While most other vineyards in Burgundy have been delineated and classified by soil, Clos Vougeot seems to have been classified by the delineation of the wall itself.

The area surrounding the Château, in the northwest corner of the vineyard, is considered to be the finest.  The soils here are light chalk and gravel over well-drained oolitic limestone. This portion of the vineyard borders the Grand Cru vineyards of Musigny and Grands Échezeaux.

The middle region of the vineyard has soil consisting of softer limestone, clay, and gravel with moderate drainage.  Most of the other Côte de Nuits vineyards situated at this level of the slope are classified as premier cru.

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The lowest portion of the vineyard borders RN74, the main road of the area, and is nearly flat, with alluvial clay soil and poor drainage. This part of the vineyard borders mostly village and regional-level vineyards. No other Grand Cru vineyard in the Côte de Nuits stretches down the hill to RN74.

Clos de Vougeot is a Grand Cru AOC for red wine produced from Pinot Noir. Red wine that does not meet the INAO regulations for Grand Cru status, such as those regarding maximum yield and minimum sugar levels at harvest, may be bottled as Vougeot Premier Cru.  White wines produced with Chardonnay may also be produced under the Vougeot Premier Cru AOC.

The array of soils and vineyard owners added to the typical vintage variations expected in the Burgundy region mean that Clos de Vougeot wines are produced in a dizzying array of quality levels and even styles.

When the Cistercians tended the vineyard, they produced batches of wine from the entire vineyard, and then blended them to a style and quality consistency. In more modern times, the finest wines of Clos de Vougeot, dense and robust while young, can blossom with perhaps ten years of age into elegant wines worthy of the Grand Cru Status.

References/for more information:

Click here to return to the Society of Wine Educators website.

 

 

 

1855: It was a Very Good Year…

  By admin | September 28, 2013 - 12:21 am | ,
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Bordeaux 1Its a familiar story to wine enthusiasts…in 1855, Napoleon III, the Emperor of France, decided that France would host an event to rival the Great Exhibition held in London four years earlier.  That event, the Exposition Universelle de Paris, would showcase all the glory that was France – including its finest wines.

One of the exhibitors was the Bordeaux Chamber of Commerce, which decided to feature a list of the region’s best wines. However, knowing better than to draw up the list themselves, they asked the Syndicat of Courtiers (Bordeaux’s Union of Wine Brokers) to draw one up.

It did not take the Syndicat long to think through the list; two weeks later, they were finished.  Their original list included 58 of the finest Châteaux of the Gironde department – four first growths, 12 seconds, 14 thirds, 11 fourths, and 17 fifths.   Apparently, the brokers did what brokers do:  they assigned the rankings based on price, reasoning that the market, in its infinite wisdom, had already ranked the wines based on who was commanding the highest price.  This move makes more sense if you know that in the 1850’s; the wine trade in Bordeaux was still largely controlled by the British.

bordeaux 2The Syndicat’s original list ranked the Châteaux by quality within each class. Mouton-Rothschild, quite famously, was at the head of the seconds.  However, the controversy concerning the entire list was such that by the time the Exposition rolled around, a few months after the list was first released, they had rescinded the quality listing within the categories, quickly claimed that no such hierarchy had ever been intended, and took to listing the Châteaux alphabetically.

As every good wine student knows, the only formal revision to the original list came in 1973, when, following a half-century of unceasing effort by Baron Philippe de Rothschild, Mouton was elevated from second-growth to first growth, and the winery’s motto became “Premier je suis, Second je fus, Mouton ne change.”  (“First, I am. Second, I used to be. Mouton does not change.”)

9.8-The-Haut-Medoc-4-color-[Converted]Since 1855, many changes have occurred in the names and ownership of the properties. However, as long as an estate can trace its lineage to an estate in the original classification, it can retain is cru classé status. Due to divisions of the estates, the 58 original estates now number 61.

And now for the rest of the story…

As any good CSW Student knows, Bill Lembeck, CWE, has designed the maps for the last few editions of the CSW Study Guide.

Next month, (Spoiler Alert) SWE will launch its 2014 version of the CSW Study Guide, and Bill has once again designed and updated the maps for us – this time in color! As a special bonus, Bill has created this map of the Häut-Médoc which gorgeously lists the Châteaux of the 1855 Classification.  A larger image and pdf of the map is available here.

Enjoy, and many thanks to Bill!

 

 

 

The Romance of Saint Amour

  By admin | September 16, 2013 - 4:46 pm |
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Saint-AmourSaint Amour claims to be the most romantic of the Beaujolais Crus. It’s tough to argue with the “romance angle” when a wine’s name translates – literally- to “Saint Love” and loosely to “holy love,” “pure love,” or a variety of other equally delicious and romantic terms. Duboeuf describes their Saint Amour as “the wine of poets and lovers.”

According to the “Discover Beaujolais” website, more than 25% of the wine’s sales occur in February, around Valentine’s Day – most likely helped by the Smiling Cupids or hearts that adorn many of the labels.  Suffice it to say that, with both the cheery name and the reasonable price (about one-quarter of the cost of Pink Champagne) going for it, this wine is ready for romance.

Saint Amour is the northernmost Cru of the region, located where the granite soils of Beaujolais – so prized for the growing of Gamay – give way to the limestone soils of the Mâconnais to the north, better suited for the cultivation of Chardonnay.  Saint Amour actually borders the Saint-Véran AOC in the Mâcon, and many vignerons in the region own land and produce wine in both regions.

duboeuf sainat amourNot to quell the rumors of romance, but local lore actually suggests that the region was named after a Roman soldier rather than an angel of love. St. Amateur, the story goes, was a soldier of war who converted to Christianity after narrowly escaping death, and established a monastery overlooking the Saône River.

The wines of Saint Amour can be enjoyed while young, and while youthful often show aromas and flavors of cherry, berry, peach, apricot and spice. Most producers say the wines need at least a year to open up, and are at their supple best with two or three years of aging, when floral aromas start to shine. Some producers claim their Saint Amour is capable of producing vin de garde, wines suitable for aging, and can reveal their complex side anytime between four and 8 years after bottling.

Designated as a Cru in 1946, perhaps the wines of Saint Amour can remind us that love is grand in all its forms – through youth, middle age, and maturity – and that a good wine is always an excellent accompaniment to romance!

Discover Beaujolais:  http://www.discoverbeaujolais.com/

Duboeuf/Saint Amour:  http://www.duboeuf.com/en/page/Selection/Beaujolais-Fleurs-Saint-Amour#/en/page/Selection/Beaujolais-Fleurs-Saint-Amour

 

 

Chinato: Cocchi, or Cappellano?

  By admin | September 15, 2013 - 1:07 pm | ,
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cappellanoIf you love Italian wine, you can most likely discuss the intricacies of Brunello, Barbaresco, and Bardolino.  If you love Italian food, you probably crave Bolognese, Balsamic, and Burrata on a daily basis. But what can you tell us about Barolo Chinato?

Don’t worry – you don’t have to give up your Italophile badge just yet.  Barolo Chinato is rare – it’s not exactly easy to find in America, despite it being more widely available than ever these days, thanks to the longevity of the craft cocktail craze and an ever-growing American fondness for all things Italian.

Barolo Chinato is digestive (equally qualified to serve as aperitif) produced in Piedmont, Italy created from a base of Barolo wine.  The word “china” (pronounced “key-na”) in Italian refers to “cinchona bark,” known to Americans as quinine. This, if we want to stay literal, Barolo Chinato (pronounced “key-not-o”) is Barolo wine that has been  infused with quinine bark and other herbs and spices.

Technically, Barolo Chinato is considered a quinquina (an aperitif that contains cinchona bark) as well as an aromatized (flavored) wine.  With alcohol levels of 16.5 – 18%, some versions of Barolo Chinato may also be considered a fortified wine, as some of the flavorings may be added in the form of extracts produced using alcohol.

Cocchi ChinatoWhile the actual recipe of Chinato varies by producer and is a closely guarded secret, the flavorings are rumored to include sugar, rhubarb root, cinnamon, mint, vanilla, star anise, citrus peel, fennel, juniper, gentian root, and cardamom in addition to quinine. Don’t forget that all those layers of flavors are added to a base wine of Barolo – undisputedly one of Italy’s most complex wines to begin with. This is a smooth, spicy, flavorful sip with a hit of bitterness on the end – enough to wake up any appetite, or help smooth out an over-indulged one.

Barolo Chinato was first produced in the area around the city of Turin sometime in the 19th century.  By this time, companies like Martini & Rossi and Cinzano were already producing Vermouth and other aperitifs in the region.

A Tuscan pastry chef named Giulio Cocchi is often cited as the inventor of Barolo Chinato.  After moving to Asti, he was inspired by the region’s vermouth industry and founded his winery in 1891. Soon after, he invented a formula for Barolo Chinato. Dr. Giuseppe Cappellano is also believed by many to the Barolo Chinato’s creator.  Dr. Cappellano was a pharmacist in Turin and the second son of the owner of the Cappellano Winery, which was founded in 1890.

Luckily, both companies are still around, and Barolo Chinato from both the Cappellano and Cocchi wineries are available in the United States. We may never decide who was first, you can decide for yourself who you think is best.

While the debate rages on, there are a few things that fans of Barolo Chinato can agree on:  Barolo Chinato can help calm down a rumbly tummy after a hearty meal; it be used like an Amaro or Vermouth in a creative cocktail recipe, and it pairs very well with chocolate cake.

Cappellano Barolo Chinato:  http://madrose.com/index.php/italy/piedmont/cappellano#barolo-chinato

Cocchi Barolo Chinato:  http://www.cocchi.it/eng/barolo_chinato.htm

 

 

 

 

 

 

Hugel’s Law

  By admin | August 30, 2013 - 12:09 pm | ,
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Alsace SceneAlsace, with its strategic location tucked between the Vosges Mountains and the Rhine River, has passed between French and German rule for hundreds of years. As a matter of fact, in the period between 1844 and 1919, Alsace was passed back and forth between the two regions four times! However, with the ratification of the Treaty of Versailles in 1919, Alsace became officially French.

Alsace has a long history of wine production…viticulture and wine making in the region has been traced to the fourth century BC!  However, due to the fact that even after Alsace’s return to France in 1919, German wine laws remained in effect for quite some time, Alsace was not granted an Appellation d´Origine Controllê until 1962.

Currently, 119 communes are allowed to produce Alsace AOC using the following ten grape varieties: Riesling, Gewurztraminer, Pinot Gris, Pinot Noir, Pinot Blanc, Sylvaner, Muscat, Chasselas, Auxerrois, or Klevener de Heilgenstein.  (Klevener de Heilgenstein, aka Savignin Rose, may only be grown in a few areas.)

The AOC for Traditional Method Sparkling Wines – Crémant d’Alsace – was approved in 1976. Crémant d’Alsace may be produced using any of the 10 approved grapes of the region, and may include Chardonnay as well.

Johnny Hugel in 2004

Johnny Hugel in 2004

Despite the fact that most Alsatian wines are dry, in 1983 two new designations were introduced – Vendange Tardive (Late Harvest) and Sélections de Grains Nobles (Botrytis-affected) – which may be used for sweet wines. These changes, now known affectionately as “Hugel’s Law,” came about as a result of an effort by Jean “Johnny” Hugel, who first described a wine as a “vendage tardive” after the long, hot summer of 1976.  Interestingly enough, up to this point the laws of the Alsace AOC stated explicitly that the wines be dry, despite the region’s Germanic influences and the long history of dessert wine production just across the border.

Johnny Hugel recognized that despite the laws, warm vintages had produced wines with residual sugar and the accompanying lushness and longevity.  He also knew that shortcuts could be taken in the cellar to produce sweet wines, so he drafted a set of strict rules and regulations for Vendage Tardive* and Sélections de Grains Nobles, which were eventually accepted by the INAO in 1984 (with the minimum sugar levels increased in 2001).  The Hugel & Fils website has a very nice summary of the regulations, and an homage to Johnny and his dedication in getting Hugel’s Law passed…click here and follow the link to “Vendage Tardive and SGN.”

Alsace ViewIn 1975, the laws were revised once again to designate some of the outstanding vineyards of Alsace as “Alsace Grand Cru.” Beginning with the 1983 harvest, 25 vineyards were allowed to use the “Grand Cru” designation on their labels.  The law was revised in 1992 when another 25 vineyards were added to the list.  The 51st Grand Cru, Kaefferkopf, was awarded in 2007. As of 2011, each of the Alsace Grands Crus was awarded its own AOC.

With very few exceptions, all of the Alsace Grands Crus wines are 100% varietal white wines and must be exclusively produced with one of the four “approved” varieties of the Alsace Grand Cru:  Riesling, Muscat, Pinot Gris, and Gewurztraminer.  The few exceptions include:

  • Zotzenberg, which may be produced from 100% Sylvaner; blends are also allowed.
  • Altenberg de Bergheim, which may produce blends containing 50-70% Riesling, 10-25% Pinot Gris, and 10-25% Gewurztraminer; as well as up to 10% (total) of Pinot Blanc, Pinot Noir, Muscat, or Chasselas – but only if the grapes were planted before 26 March 2005.
  • Kaefferkopf, which may produce blends containing 60-80% Gewurztraminer, 10-40% Riesling, up to 30% Pinot Gris, and up to 10% Muscat.

The website Alsace-Wine.net has a sortable list of Alsace Grand Cru linking to a great deal of information about each of these fascinating vineyards!

*Interesting Factoid:  The name “Vendage Tardive” is sometimes written in the plural form, “Vendages Tardives,” to indicate that several actual “sweeps” of the vineyard might be used during harvest. Both versions are correct.

 

 Post authored by Jane A. Nickles, CWE – your SWE Blog Administraor bevspecialist@societyofwineeducators.org

 

 

The (Confusion of the) Torrontés Family Tree

  By admin | July 27, 2013 - 1:26 am | ,
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Chenin Blanc GrapesTorrontés, a vinifera cross native to Argentina, is known for producing crisp, fruity, and floral wines redolent of peach, apricot, mandarin orange, honey, melon, and rose.  While Chile, Spain, and a few other countries grow grapes that go by the same name, Torrontés – actually several closely-related varieties –  is grown primarily in Argentina. Along with Malbec, it is considered one of the two “signature varieties” of the country.

A wine labeled “Torrontés” from Argentina may actually be made from three separate but related varieites.  Torrontés Riojano is the most widely grown, the most aromatic, and is considered to produce the highest quality wines.  Torrontés Mendocino, the least aromatic, is also the least widely grown; and Torrontés Sanjuanino takes the middle ground.

All three varieties of Argentine Torrontés are thought to be natural vinifera crossings involving Muscat of Alexandria that occurred on Argentine soil. As for the parentage of each, it gets a little tricky:  The leader of the pack, Torrontés Riojano, is known to be a crossing for Muscat of Alexandria and Criolla Chica (a version of the Mission grape). Torrontés Sanjuanino is a separate crossing of those two same grapes. Torrontés Mendocino is a mystery, thought to be a crossing of Muscat de Alexandria and an unknown variety.

Casa Rosada ArgentinaOf the versions of the grape grown in Argentina, Torrontés Riojano is by far the most widely grown and renowned. As the name suggests, it thrives in the La Rioja region, and is also widely planted in Mendoza and the Salta region of northern Argentina.  It seems to do particularly well in the arid, ultra-high altitude vineyards of Salta where the conditions allow the grape to retain a crisp acidity and develop the intense floral aromas the grape is known for.  Torrontés Sanjuanino is planted mainly in the San Juan province, but even there plays second fiddle to Torrontés Riojano.  Torrontés Mendocino, despite being named after Mendoza, is rarely seen there and is mostly found in the southern province of Rio Negro.

For many years it was thought (naturally, I think) that the Torrontés of Argentina was the same grape, known by the same name, grown in Galicia and other regions of Spain. It was thought that the grape was simply brought to the new world along with an influx of immigrants from Galicia into Argentina.  However, recent DNA evidence has shown there is no relation between the two grapes. The Torrontés of Galicia, grown mainly in the DO of Ribeiro, is now known to be identical to the Fernão Pires of Portugal.  It aslo appears that many different grape varieties go by the name “Torrontés” in Spain. To quote Jancis Robinson and her co-authors in Wine Grapes, “Confusion reigns supreme over Torrontés in the Iberian Peninsula.”

Crios TorrontesChile grows a good deal of Torrontés, sometimes under the synonym “Moscatel de Austria.”  There are varying reports of its exact provenance, with some publications claiming that most Chilean Torrontés is the Sanjuanino version and others that claim it to be Riojano. We do know for certain that much of the Torrontés grown in Chile ends up distilled into Pisco.  Wines (and grapes) labeled as Torrontés in Chile may also actually be Torontel, a closely related but separate crossing of Muscat of Alexandria and Criolla. Tortontel—known by its correct name—is grown in many regions in Chile.

In case you would like to be confused even more, there is also a red grape known as Torrontés, which also goes by the names Tarrantes and Turrundos. Perhaps that is a good topic for another day.  For now, I think I need a glass of Crios de Susana Balbo Torrontés, Cafayate, 2012 (peach, melon, honeysuckle, tropical fruit, and most likely Torrontés Riojano) to calm my brain down.

Post authored by Jane A. Nickles, your SWE Blog  Administrator – bevspecialist@societyofwineeducators.org
 References/for more information:
  • Robinson, Jancis and Hugh Johnson: The World Atlas of Wine, 7th edition. London, 2013: Mitchell Bealey (Octopus Publishing Group).
  • Robinson, Jancis, Julia Harding and José Vouillamoz: Wine Grapes. New York, 2012: Harper Collins Publishers
  • http://www.winesofargentina.org/argentina/variedades/malbec-torrontes/torrontes/

The Cannons of Cape Town

  By admin | July 22, 2013 - 1:00 am | , ,
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The Victoria and Alfred Waterfront, Cape Town, South Africa

The Victoria and Alfred Waterfront, Cape Town, South Africa

If you ever visit the wine regions of South Africa, and find yourself wandering around Cape Town at lunch time, be warned:  a cannon is about to go off! There’s no need to worry, but if you aren’t expecting the resounding boom, the sound of the Noon Gun may have you running for cover.

The Noon Gun has been fired in Cape Town at noon, every day except Sunday, since 1806.  The gun – two cannons, actually – is located just outside of the center of the city on Signal Hill. Signal guns have been a part of Cape Town since the Dutch settled here in 1652, and the two cannons on Signal Hill were part of the original artillery stashed at the Imhoff Battery at the Castle in Cape Town. In 1806, the two cannons were removed from the Battery and placed in town for use as signal guns.  After the loud retort from the cannons unnerved a few too many citizens, the cannons were move to Signal Hill, where they still stand.

The Noon Guns atop Signal Hill

The Noon Guns atop Signal Hill

The original signal cannons of Cape Town, 18-pounder, smoothbore muzzle-loaders, are still in use today. The ritual represents one of Cape Town’s oldest living traditions. They fire every day at 12 noon sharp, except Sundays and public holidays, and are maintained by the South African Navy. On Friday January 7, 2005, both the main gun and backup gun failed to fire owing to a technical difficulty. This was the first time in 200 years that the noon gun had not fired as scheduled.

The Noon gun was used as a time signal for the sailing ships in the harbor, to allow them to calibrate their navigational instruments and accurately calculate their location. However, their original use as a “signal gun” is much more interesting.

In the 1800’s, Cape Town was known as “The Tavern of the Seas,” as one of its main commercial functions was the provisioning of vessels making the long trip from Europe to India and the rest of the East. As the ships approached, the cannons atop signal hill were fired to let the farmers and the merchants know that provisions were needed.  A series of cannons, all set on hilltops, would relay the message far inland.

The Kanonkop Wine Estate

The Kanonkop Wine Estate

One such cannon was located on a farm called Kanonkop, Afrikaans for “Cannon Hill.”  Kanonkop, located in the “red wine bowl” of Stellenbosch, is now a well-known, fourth generation family wine estate producing highly regarded red and rosé wines.  The vineyards at Kanonkop are heavily planted to Pinotage, Cabernet Sauvignon, Merlot, and Cabernet Franc.

The top-flight wine at the Kanonkop Wine Estate, Paul Sauer, is a Meritage blend named for one of the original owners.   Their widely distributed Cape Blend, Kanonkop Kadette, is produced as both a medium-bodied, crisp red wine and a dry, lively rosé.

The term Cape Blend can be used to denote any red wine produced in the Cape Winelands made with a minimum of 20% Pinotage, South Africa’s “native home” vinifera variety.  However, many winemakers think that Pinotage should a larger part of the blend, in homage to the unique characteristics of the region and the grape.  Kanonkop’s Kadette is 57% Pinotage, while the rosé version is 100% Pinotage.

For more information on Cape Blends: http://www.capeblend.co.za/news.aspx

The Wine Formerly Known as Tricastin

  By admin | July 19, 2013 - 1:34 pm |
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Rhone1973 was a very good year for the winemakers of the Côteaux du Tricastin.  The region, which sits on the eastern bank of the Rhône River, was approved as an AOC after nine years as a VDQS.  It’s a unique area, slightly at a crossroads, being the northernmost appellation of the southern Rhône, with vineyards sitting at a slightly higher elevation than elsewhere in the Rhône.

A year later, construction began on the Tricastin nuclear plant, just west of the Rhône, and within a few miles of the vineyards. In France, where three quarters of the electricity is generated via nuclear power, you are never far from a reactor. So, life went on, both nuclear and bucolic.

That is, until July 2008, when 4,755 gallons of Uranium solution were accidentally released in a “Level One International Nuclear Event.” That’s level one out of seven, on the Nuclear Reactorsmall side, so officially this event was labeled as an “anomaly” as opposed to an “accident” or even an “incident.” However, no one seems to like the thought of nuclear radiation near their food, wine, or water!

Needless to say, sales of Côteaux de Tricastin wines plummeted.  In a business where image is everything, the name “Tricastin” had become associated with a nuclear error, however small. Some producers reacted by printing the name of the appellation in teeny-tiny print, or even moving it to the back label.  Others brought in Geiger counters to prove the wine was not radioactive. Some even gave into EU incentives to dig up their vines and find a new profession.

Others began to look for a more permanent solution, and petitioned the INAO for a name change.  The INAO, defenders of terroir that they are, do not take name changes lightly. However, in this case, a change was allowed and as of the 2010 vintage, Côteaux du Tricastin is now officially known as the Grignan-Les Adhémar AOC.

Château de Grignan

Château de Grignan

The new name refers to Grignan, the main village of the region, which comes complete with an elegant Château and ties to both nobility (the dashing Count of  Grignan was a member of the noble Adhémar family) and French literature (the 17th-century letters of the Marquise of Sévigné were addressed to an inhabitant of the Château). The vignerons of the region thought this was a nicer association than glow-in-the-dark wine.

Along with the name change, tougher standards for the wines of the region were enacted, which include lower permitted yields, restrictions on herbicides, and minimum percentages for the highest quality grapes.

Red wines of the Grignan-Les Adhémar AOC are made from Syrah and Grenache, with Carignan, Mouvèdre, and Cinsaut permitted up to levels of 15% each, as long as their combined total does not exceed 30%. Whites are a blend of Grenache Blanc, Clairette, Marsanne, Roussane, and Viognier; with no single variety allowed to exceed 60% of the final blend.

Post authored by Jane A. Nickles, CWE – your SWE Blog Administration jnickles@societyofwineeducators.org

Pineau de Charentes…Extreme Fortification?

  By admin | July 11, 2013 - 6:40 pm |
1 Comment

Vieux Pineau“Fortified Wine Day” in my professional wine studies class is one of my favorite classes to teach.  The incredible array of colors, aromas, and flavors offered by fortified wines amazes the students, and the rich histories of Port, Madeira, and Sherry are full of tales ripe for the telling.

It’s a favorite day for the students as well, although that could be due to the 20% alcohol content of some of the wines.

Yesterday, after tasting Ruby Port, one of my students asked, “dude, what would happen if you just added brandy to grape juice…would it be like extreme fortification?” At least that’s what I think he said.

It’s a good question, albeit in need of some editing. What if we asked it question a bit more properly, as in: “What would happen if a winemaker added grape spirits to wine must, before it even begins to ferment?”

The answer would be “Vin de Liqueur!” Vin de Liqueur is a unique type of fortified wine that is fortified just before or just after fermentation begins, creating a strong, sweet liquid.  Vin de Liqueur is very close in style to Vin Doux Naturel; the main difference being that Vin Doux Naturel is allowed to ferment until the residual sugar reaches around 10%.

Vins de Liqueur are made in many places throughout Europe. They are often referred to as “Mistelle” or “Mistela,” and the style has been copied in the new world as well.  The Italians make good use of the technique, producing a blend of unfermented grape juice and brandy called “Sifone” that is often used, in turn, as a sweetening agent in Marsala.

CharentesThe most famous French Vin de Liqueur is Pineau des Charentes, made in the départements of Charente and Charente-Maritime in Southwestern France.  The region of origin is technically the same as the region of origin for Cognac.  Pineau de Charentes is produced by combining Cognac with freshly pressed grape juice, in a ratio of approximately one part Cognac to three parts must.  The Cognac must be at least one year old, and the mixture is aged for at least 18 months in oak.

Two older varieties are also made, including Vieux Pineau, which is at least 5 years old, and Tres Vieux Pineau, (“Very Old Pineau,” if my high school French hasn’t failed me), which is at least 10 years old. These older versions are rich, complex works of art as compared to the fruity, floral, and crisply acidic young version.

Many of the large Cognac houses make Pineau, and there are several small, artisan producers that focus on Pineau exclusively.  The Cognac house of Normandin-Mercier makes several versions, including white, rosé and “Tres Vieux.”  Almost 90% of the Pineau de Charentes that is produced is consumed locally, with another large percentage going to Belgium.  However, it is available in the United States and seems to have been discovered by the “Craft Cocktail Movement,” so it should be easy to find…just ask your local celebrity mixologist.

Cognac and Pineau de CharentesAs with many fortified wines, Pineau de Charentes has a good back story. This one tells of a wine and brandy making Monk who, in 1589, filled a barrel with freshly pressed grape must, not knowing that the barrel was already partially full of aging Cognac.  Five years later, a bumper crop had him emptying out a series of barrels to use for new wine, and he discovered what he had done five years earlier.  By this time, of course, his Cognac and grape juice “mistake” had evolved into a rich, thick, sweet liquid…and, as they say, the rest is history.

Pineau de Charentes from Nonmandin-Mercier:  http://cognacnm.fr/products-page/pineau-des-charentes/pineau-des-charentes-tres-vieux-blanc-75-cl-17-vol