Wine Course 5
Sparkling Wine
Wine Course 5 Sparkling Wine
Sparking wine effervesces either as the result of carbon dioxide, produced by fermentation, being trapped in the bottle or as a result of carbon dioxide being injected into still wine.
There are four principal methods of making sparkling wine: the Traditional Method; the Tank Method; the Transfer method and the Injection method.
1) The Traditional Method
In this method there is a primary fermentation to produce a dry wine which is then bottled. When the wine is bottled yeast and sugar are added to the dry wine before it is sealed. A second fermentation then takes place in the same bottle to trap carbon dioxide gas. Any sediment which has formed is removed by a process of riddling or gently shaking the bottle (remuage) to settle the particles in the neck of the sealed bottle. The neck of the bottle is then frozen; the sediment is disgorged and the bottle resealed. Before resealing with a wired cork, the bottle is topped up with a similar wine, and then a sugar based syrup (liqueur d’expedition) is added according to style. Riddling by hand and disgorgement have, largely, been replaced by automated methods..Some expensive and high quality Champagnes are, however, still riddled and disgorged by hand.
The Traditional Method is used to make top quality sparkling wines such as Champagne, Cava and premium Sekt.
2) The Tank Method
The wine is made in a pressure tank or “cuve close” , the second fermentation produces a sparkling wine which is then filtered and bottled under pressure and at a low temperature. This process is used for bulk sparkling wine production. This method is sometimes named the Charmat method , after Eugene Charmat who first used the process. Most Sekt, Prosecco and Asti (Spumante) is produced by this method. Some commentators believe that the tank method is superior to the traditional method when making sweet sparkling wine.
3) Transfer Method
This is a cross between the traditional and tank methods; the second fermentation takes place in the bottle but then it is disgorged to a tank under pressure and at a low temperature. The wine is then filtered to remove the sediment and rebottled under pressure. Many good quality wines are made by this method especially in Germany, Australia and the USA.
4) The Injection Method or Carbonation
In this method bulk still wine which has been chilled is injected under pressure with carbon dioxide. Once the bottle is opened the wine quickly loses its sparkle, but modern carbonation techniques are improving the quality and longevity of the bubble effect.
5) Champagne
The traditional method was invented in France. In the 17th century the monk Dom Perignon is reputed to have invented the method of sealing the bubbles in glass bottles, which were now strong enough to withstand the pressure. He also invented the method of blending wines to create an individual style. In the 19th century, la veuve Clicquot ( the widow Clicquot) invented the methods of riddling and disgorging the sediment. From then on, the traditional method was finalised.
The names Champagne and “Mêthode Champenoise” are legally protected. Champagne is regarded is the finest sparkling wine. White champagne is most usually made from a blend of wines made from white and black grapes: Chardonnay, Pinot Noir (black) and Pinot Meunier(black). Blanc de Blancs style is made exclusively from white Chardonnay grapes .Rosé champagne is made from a blend of white and red wine.
6) Some questions
What gas produces the bubbles in Sparkling wine?
What is the most famous sparkling wine?
Who invented remuage or riddling?
What is the injection method of making sparkling wine?
Who first used the tank method to make sparkling wine?
What is Blanc de Blancs?
In what century did Dom Perignon make sparkling wine?
How is sediment removed from wine produced by the transfer method?
By which method is premium Sekt made?
Name another sparkling wine made by the traditional method other than Champagne?
Sunday, 22 August 2010
wine course 4
Wine Course 4
Light Wine Making Adjustments and Bottling
Wine Course 4 - Light Wine Making Adjustments and Bottling
There are many adjustments and technical issues to be considered in the production of light wine, and these are discussed below.
1) Malo-lactic Conversion
Many wines, especially reds, contain too much malic acid which makes the wines taste tart. Apples contain this acid which is why they often taste sharp. To reduce the malic acid concentration, wine makers encourage the growth of bacteria, such as Lactobacillus, which convert this acid to softer tasting lactic acid. This adjustment is often called secondary fermentation and takes place in the fermentation vat before the wine is drawn off for maturation.
2) Residual sugar
The residual sugar left in the wine after fermentation determines the sweetness of the wine; either dry, medium, medium sweet or sweet:
Dry wine up to 9 grams per litre of sugar
Medium up to 18 grams per litre
Medium Sweet up to 45 grams per litre
Sweet no less than 45 grams per litre
Naturally sweet wines are produced when the fermenting must is unable to convert all the sugar into alcohol. To prevent the alcohol level from becoming too high, very sweet grapes are used in the original must; and this high level of sweetness inhibits the growth of yeast. Grapes exposed to “noble rot” contain a natural fungicide which, also, inhibits yeast growth. Cooling the wine then stops the fermentation.
3) Alcohol
Light wines are fermented to between 8% and 15% alcohol by volume depending on style. Most wine is fermented to around 12% to 14%. The level of alcohol is controlled by the amount of sugar available for fermentation, the yeasts used, the temperature and the length of time the wine is allowed to ferment. If a wine achieves a 15% level of alcohol fermentation stops.
Modern techniques can stop fermentation and alcohol production by the addition of sulphur dioxide to kill the yeast, filtering out the yeast or increasing the pressure of carbon dioxide. This can result in an unstable wine which might start to re-ferment.
4) Yeasts
Traditional fermentation used natural yeasts found on the grapes, in the air and on the surfaces of the vineyard to ferment the must.
Modern methods use yeasts cultured in the laboratory and sold as a freeze dried product or as a living culture.
Whilst cultured yeasts enable the wine maker to control fermentation better, the use of standardised yeast cultures has lead to loss of individuality of taste and standardised wines which taste the same across the world. Some winemakers are using a mixture of traditional and modern techniques.
5) Must Adjustment
Before fermentation starts, the grape must is protected by the addition sulphur dioxide which acts as a disinfectant and anti-oxidant. It is added in the form of potassium sulphite or potassium meta-bisulphite powder.
In vintages where the weather has been less than kind, the grapes may not be balanced for acids and sugars. The wine must is then adjusted by adding or removing acid from the must to control acidity Adding sugar or rectified concentrated grape must improves the sweetness of the grapes. Biochemical intervention must be controlled carefully, and in the EU is controlled by rules. There is really no substitute for using high quality grapes.
6) Racking
After fermentation is complete wines are racked to allow dead yeasts to fall to the bottom of the vat as sediment or lees. This helps to clear the wine before it is drawn off the lees for subsequent maturation. Several racking operations may be conducted throughout the maturation process.
7) Fining
Fining is used to remove haze producing colloids, in the wine, and help clarify it. The fining agents used include: egg white, gelatine, bentonite and isinglass gelatine.
8) Filtration
Filtration is not usually used for traditionally made wines, which often throw natural sediments whilst they age in the bottle.
Modern wine making techniques use coarse filtration to remove particles to clarify the wine. Membrane filters are sometimes used to remove micro-organisms and sterilise the wine.
It is a controversial subject when filtration is used for traditionally produced wines, as some commentators believe it ruins the wine.
9) Sweetening
Some commercially produced light wine is sweetened before with bottling with rectified concentrated grape must. In the European Union this is strictly controlled.
10) Bottling and other packaging
Most wine is sold in glass bottles. Glass is the best medium for storing wine when it needs to be aged before drinking. All top quality wine is bottled.
There is increasing use of “bag in the box”, cardboard “tetrapack” and plastic bottles. These add to the convenience of storing and serving the wine quickly. The wine deteriorates more quickly in this type of package which is meant for commercially produced wine. The shelf life of these products is limited and should be noted before purchase.
Whatever the form of bottling or packaging, all wine is preserved with sulphur dioxide before packaging and all containers must be completely clean and aseptic before they are filled.
11) Seals
The traditional method of sealing bottles was to use seals made of natural cork. However, the problem of cork taint, where a fungal infection caused a taste of mould to taint the wine, has converted some wine makers to use “technical corks”, plastic corks or screw caps to eliminate the cause of cork taint. It is estimated that 5% of wines sealed with natural cork are subject to cork taint.
Artificial seals also reduce the ingress of oxygen into the bottle. Screw caps are increasingly seen as being an ideal solution but they can easily get damaged in transit or on the supermarket shelf.
Natural cork is still being used to seal wines meant for ageing; as they allow very small amounts of oxygen to penetrate the wine to help it mature. This point is, however, hotly debated. Top quality wines are sealed with very long corks.
Natural cork suppliers are “fighting back” by improving cork preparation techniques to eliminate the cork taint problem.
The use of seals is hotly debated as this is where the wine actually meets the consumer after a long process. The pulling of a cork remains part of the mystique of wine consumption. Many quality wines producers will no doubt retain natural corks.
12) Some Questions
What happens to fermentation when the alcohol level reaches 15% by volume?
What types of yeast are used for fermentation by the traditional method?
What type of filter is used to remove particles?
What is egg white used for?
What does cork taint smell of?
What is used to sweeten some commercially produced wine?
What type of container is used for wines meant for ageing?
Why are wines racked during maturation?
What is potassium sulphite used for?
Why should a wine bottle sealed with a screw cap be examined before purchase?
What prevents a very sweet grape must from fermenting to too high a level of alcohol?
Light Wine Making Adjustments and Bottling
Wine Course 4 - Light Wine Making Adjustments and Bottling
There are many adjustments and technical issues to be considered in the production of light wine, and these are discussed below.
1) Malo-lactic Conversion
Many wines, especially reds, contain too much malic acid which makes the wines taste tart. Apples contain this acid which is why they often taste sharp. To reduce the malic acid concentration, wine makers encourage the growth of bacteria, such as Lactobacillus, which convert this acid to softer tasting lactic acid. This adjustment is often called secondary fermentation and takes place in the fermentation vat before the wine is drawn off for maturation.
2) Residual sugar
The residual sugar left in the wine after fermentation determines the sweetness of the wine; either dry, medium, medium sweet or sweet:
Dry wine up to 9 grams per litre of sugar
Medium up to 18 grams per litre
Medium Sweet up to 45 grams per litre
Sweet no less than 45 grams per litre
Naturally sweet wines are produced when the fermenting must is unable to convert all the sugar into alcohol. To prevent the alcohol level from becoming too high, very sweet grapes are used in the original must; and this high level of sweetness inhibits the growth of yeast. Grapes exposed to “noble rot” contain a natural fungicide which, also, inhibits yeast growth. Cooling the wine then stops the fermentation.
3) Alcohol
Light wines are fermented to between 8% and 15% alcohol by volume depending on style. Most wine is fermented to around 12% to 14%. The level of alcohol is controlled by the amount of sugar available for fermentation, the yeasts used, the temperature and the length of time the wine is allowed to ferment. If a wine achieves a 15% level of alcohol fermentation stops.
Modern techniques can stop fermentation and alcohol production by the addition of sulphur dioxide to kill the yeast, filtering out the yeast or increasing the pressure of carbon dioxide. This can result in an unstable wine which might start to re-ferment.
4) Yeasts
Traditional fermentation used natural yeasts found on the grapes, in the air and on the surfaces of the vineyard to ferment the must.
Modern methods use yeasts cultured in the laboratory and sold as a freeze dried product or as a living culture.
Whilst cultured yeasts enable the wine maker to control fermentation better, the use of standardised yeast cultures has lead to loss of individuality of taste and standardised wines which taste the same across the world. Some winemakers are using a mixture of traditional and modern techniques.
5) Must Adjustment
Before fermentation starts, the grape must is protected by the addition sulphur dioxide which acts as a disinfectant and anti-oxidant. It is added in the form of potassium sulphite or potassium meta-bisulphite powder.
In vintages where the weather has been less than kind, the grapes may not be balanced for acids and sugars. The wine must is then adjusted by adding or removing acid from the must to control acidity Adding sugar or rectified concentrated grape must improves the sweetness of the grapes. Biochemical intervention must be controlled carefully, and in the EU is controlled by rules. There is really no substitute for using high quality grapes.
6) Racking
After fermentation is complete wines are racked to allow dead yeasts to fall to the bottom of the vat as sediment or lees. This helps to clear the wine before it is drawn off the lees for subsequent maturation. Several racking operations may be conducted throughout the maturation process.
7) Fining
Fining is used to remove haze producing colloids, in the wine, and help clarify it. The fining agents used include: egg white, gelatine, bentonite and isinglass gelatine.
8) Filtration
Filtration is not usually used for traditionally made wines, which often throw natural sediments whilst they age in the bottle.
Modern wine making techniques use coarse filtration to remove particles to clarify the wine. Membrane filters are sometimes used to remove micro-organisms and sterilise the wine.
It is a controversial subject when filtration is used for traditionally produced wines, as some commentators believe it ruins the wine.
9) Sweetening
Some commercially produced light wine is sweetened before with bottling with rectified concentrated grape must. In the European Union this is strictly controlled.
10) Bottling and other packaging
Most wine is sold in glass bottles. Glass is the best medium for storing wine when it needs to be aged before drinking. All top quality wine is bottled.
There is increasing use of “bag in the box”, cardboard “tetrapack” and plastic bottles. These add to the convenience of storing and serving the wine quickly. The wine deteriorates more quickly in this type of package which is meant for commercially produced wine. The shelf life of these products is limited and should be noted before purchase.
Whatever the form of bottling or packaging, all wine is preserved with sulphur dioxide before packaging and all containers must be completely clean and aseptic before they are filled.
11) Seals
The traditional method of sealing bottles was to use seals made of natural cork. However, the problem of cork taint, where a fungal infection caused a taste of mould to taint the wine, has converted some wine makers to use “technical corks”, plastic corks or screw caps to eliminate the cause of cork taint. It is estimated that 5% of wines sealed with natural cork are subject to cork taint.
Artificial seals also reduce the ingress of oxygen into the bottle. Screw caps are increasingly seen as being an ideal solution but they can easily get damaged in transit or on the supermarket shelf.
Natural cork is still being used to seal wines meant for ageing; as they allow very small amounts of oxygen to penetrate the wine to help it mature. This point is, however, hotly debated. Top quality wines are sealed with very long corks.
Natural cork suppliers are “fighting back” by improving cork preparation techniques to eliminate the cork taint problem.
The use of seals is hotly debated as this is where the wine actually meets the consumer after a long process. The pulling of a cork remains part of the mystique of wine consumption. Many quality wines producers will no doubt retain natural corks.
12) Some Questions
What happens to fermentation when the alcohol level reaches 15% by volume?
What types of yeast are used for fermentation by the traditional method?
What type of filter is used to remove particles?
What is egg white used for?
What does cork taint smell of?
What is used to sweeten some commercially produced wine?
What type of container is used for wines meant for ageing?
Why are wines racked during maturation?
What is potassium sulphite used for?
Why should a wine bottle sealed with a screw cap be examined before purchase?
What prevents a very sweet grape must from fermenting to too high a level of alcohol?
wine course 3
Winecourse3
Light Wine making
Winecourse3 – Light Wine making
Winemaking and or vinification is equally as important as the quality of the grapes used to make good wine. In the mid 19th century, Louis Pasteur researched the fermentation process, which produces both wine and beer, and discovered that yeast, especially Saccharomyces Cerevisae, is responsible for the process. Since his discoveries winemaking has become an increasingly science and technological based procedure. Some wine producers now make wine on an industrial scale. Pasteur also researched the role of oxygen in winemaking.
1) Fermentation
In the fermentation process, yeast converts the sugars in the grape juice to alcohol and carbon dioxide. This form of fermentation, however, must occur anaerobically or in the absence of oxy gen. If yeasts are supplied with unlimited supplies of oxygen, the sugars in the grape must are converted to just water and carbon dioxide. Yeasts “prefer” to reproduce in the presence of oxygen as they can derive more energy from the sugar. The role of oxygen is, therefore, very important in wine making. For light wines, the carbon dioxide is allowed to vent into to the atmosphere.
2) Oxygen
Oxygen must be controlled at all stages in the fermentation of wine. It can destroy fruit flavours or oxidise alcohol to undesirable chemicals such as acetaldehyde or acetic acid.
Small quantities of oxygen are, however, involved in the ageing process of top quality wines. Some fortified wines such as Sherry and Madeira are produced in a deliberately oxidised process to give them their distinctive style; so if a light wine smells of Sherry or Madeira it has probably been oxidised and is faulty.
Traditional methods of wine making did not concentrate on the exclusion of oxygen. Modern methods use anaerobic techniques to exclude oxygen from most of the stages of winemaking, by use of anti-oxidants, carbon dioxide or nitrogen etc., to exclude oxygen and produce fruitier wines.
3) Light red wine production
Red wine is made predominantly from black grapes. The pigment which gives red wine its colour is contained only in the skin of the grape and not in the juice which is clear.
The grapes are de-stalked and crushed, usually, by machinery. The crushing produces the grape must and then the grape skins and must are transferred to a fermentation vat.
The must is fermented, usually, at between 20 and 32 degrees celcius.
Modern techniques use stainless steel vats to better control temperature and exclude oxygen. Traditional methods use wooden (oak) vats which allow oxygen to penetrate the must but add the tannins and oak flavour to the wine. Other types of vat are also used such as glass lined cement containers.
The period of fermentation affects the style of the wine: lighter style wines such as Beaujolais will ferment for about five days, heavier styles such as Barolo for about 10 days or longer to extract more tannin and red pigment.
When the fermentation is complete the wine is run off (“free run”) to a fresh vat. The skins are then drawn off and pressed to extract a pressed wine which is rich in pigments and tannin. This “press wine” is then blended with the “free run “wine according to the desired style.
The finished wine is then drawn off to mature in stainless steel vats or oak barrels depending on style.
Adjustments to the wine must may be made before fermentation and the wine will be racked to allow sediments to fall or fined to remove haze before maturation.
4) Light white wine production
White wine is usually made from white grapes but the juice of black grapes is clear and if their skins are removed from the must a white wine will result.
The grapes are crushed and pressed and the juice is fed to a vat without the skins. Modern methods use stainless steel vats but wooden vats are sometimes used as per red wine production.
The must is fermented at a lower temperature, usually, between 10 to 18 degrees celcius. The fermentation period is usually longer than for red wine at around 14 to 28 days. The lower temperature preserves the more delicate odours and flavours of the white wine but, also, increases the time needed for fermentation.
The finished wine is then run off to mature, either in stainless steel vats or wooden barrels according to style.
Once again adjustments may be made to the must before fermentation and the wine may be racked and fined before maturation.
5) Light Rosé Wine production
Rosé wine is made in a similar process to red wine. Black grapes are used, but some white grapes could be added to the must. The grapes are crushed and are fermented with their skins for a short period of 12 to 48 hours. The fermenting must is then run off to another vat to complete fermentation, but at a lower temperature than red wine. Press wine is not added to the final wine. The result is a wine with less colour and pigmentation than red wine.
Some bulk and cheap Rosé wine is made by blending red and white wine.
6) Maturation
Wines are matured for varying lengths of time in stainless steel vats, stainless steel barrels or oak barrels before bottling. The maturation process rests the wine and allows flavours to develop.
Oxygen is excluded from the process to prevent it from adversely affecting the wine. This means that wine matured in wooden barrels needs to be topped up to replace wine lost by evaporation. Wooden barrels allow very small amounts of air to seep into the wine but this is part of the maturation process.
Top quality wines are matured in oak barrels which impart extra flavour and tannin to the maturing product. Some commercial producers mimic this process by adding oak chips or oak staves.
7) Some Questions
What temperature is white wine fermented at?
Why is better quality wine matured in oak barrels?
What type of grape is used to make good quality Rosé wine.
Why can white wine be made of black grapes?
Where does the pigment which gives red wine its colour come from?
What temperature is red wine fermented at?
Why is white wine fermented at a lower temperature than red?
Name a component of “press” wine.
Why is a light wine which smells of sherry or Madeira probably faulty?
What happens if yeast is allowed to have un-limited supplies of oxygen during the fermentation process?
Name one of the undesirable chemicals produced when wine is exposed to too much oxygen.
What is the principal species of yeast used to ferment the grape must?
Light Wine making
Winecourse3 – Light Wine making
Winemaking and or vinification is equally as important as the quality of the grapes used to make good wine. In the mid 19th century, Louis Pasteur researched the fermentation process, which produces both wine and beer, and discovered that yeast, especially Saccharomyces Cerevisae, is responsible for the process. Since his discoveries winemaking has become an increasingly science and technological based procedure. Some wine producers now make wine on an industrial scale. Pasteur also researched the role of oxygen in winemaking.
1) Fermentation
In the fermentation process, yeast converts the sugars in the grape juice to alcohol and carbon dioxide. This form of fermentation, however, must occur anaerobically or in the absence of oxy gen. If yeasts are supplied with unlimited supplies of oxygen, the sugars in the grape must are converted to just water and carbon dioxide. Yeasts “prefer” to reproduce in the presence of oxygen as they can derive more energy from the sugar. The role of oxygen is, therefore, very important in wine making. For light wines, the carbon dioxide is allowed to vent into to the atmosphere.
2) Oxygen
Oxygen must be controlled at all stages in the fermentation of wine. It can destroy fruit flavours or oxidise alcohol to undesirable chemicals such as acetaldehyde or acetic acid.
Small quantities of oxygen are, however, involved in the ageing process of top quality wines. Some fortified wines such as Sherry and Madeira are produced in a deliberately oxidised process to give them their distinctive style; so if a light wine smells of Sherry or Madeira it has probably been oxidised and is faulty.
Traditional methods of wine making did not concentrate on the exclusion of oxygen. Modern methods use anaerobic techniques to exclude oxygen from most of the stages of winemaking, by use of anti-oxidants, carbon dioxide or nitrogen etc., to exclude oxygen and produce fruitier wines.
3) Light red wine production
Red wine is made predominantly from black grapes. The pigment which gives red wine its colour is contained only in the skin of the grape and not in the juice which is clear.
The grapes are de-stalked and crushed, usually, by machinery. The crushing produces the grape must and then the grape skins and must are transferred to a fermentation vat.
The must is fermented, usually, at between 20 and 32 degrees celcius.
Modern techniques use stainless steel vats to better control temperature and exclude oxygen. Traditional methods use wooden (oak) vats which allow oxygen to penetrate the must but add the tannins and oak flavour to the wine. Other types of vat are also used such as glass lined cement containers.
The period of fermentation affects the style of the wine: lighter style wines such as Beaujolais will ferment for about five days, heavier styles such as Barolo for about 10 days or longer to extract more tannin and red pigment.
When the fermentation is complete the wine is run off (“free run”) to a fresh vat. The skins are then drawn off and pressed to extract a pressed wine which is rich in pigments and tannin. This “press wine” is then blended with the “free run “wine according to the desired style.
The finished wine is then drawn off to mature in stainless steel vats or oak barrels depending on style.
Adjustments to the wine must may be made before fermentation and the wine will be racked to allow sediments to fall or fined to remove haze before maturation.
4) Light white wine production
White wine is usually made from white grapes but the juice of black grapes is clear and if their skins are removed from the must a white wine will result.
The grapes are crushed and pressed and the juice is fed to a vat without the skins. Modern methods use stainless steel vats but wooden vats are sometimes used as per red wine production.
The must is fermented at a lower temperature, usually, between 10 to 18 degrees celcius. The fermentation period is usually longer than for red wine at around 14 to 28 days. The lower temperature preserves the more delicate odours and flavours of the white wine but, also, increases the time needed for fermentation.
The finished wine is then run off to mature, either in stainless steel vats or wooden barrels according to style.
Once again adjustments may be made to the must before fermentation and the wine may be racked and fined before maturation.
5) Light Rosé Wine production
Rosé wine is made in a similar process to red wine. Black grapes are used, but some white grapes could be added to the must. The grapes are crushed and are fermented with their skins for a short period of 12 to 48 hours. The fermenting must is then run off to another vat to complete fermentation, but at a lower temperature than red wine. Press wine is not added to the final wine. The result is a wine with less colour and pigmentation than red wine.
Some bulk and cheap Rosé wine is made by blending red and white wine.
6) Maturation
Wines are matured for varying lengths of time in stainless steel vats, stainless steel barrels or oak barrels before bottling. The maturation process rests the wine and allows flavours to develop.
Oxygen is excluded from the process to prevent it from adversely affecting the wine. This means that wine matured in wooden barrels needs to be topped up to replace wine lost by evaporation. Wooden barrels allow very small amounts of air to seep into the wine but this is part of the maturation process.
Top quality wines are matured in oak barrels which impart extra flavour and tannin to the maturing product. Some commercial producers mimic this process by adding oak chips or oak staves.
7) Some Questions
What temperature is white wine fermented at?
Why is better quality wine matured in oak barrels?
What type of grape is used to make good quality Rosé wine.
Why can white wine be made of black grapes?
Where does the pigment which gives red wine its colour come from?
What temperature is red wine fermented at?
Why is white wine fermented at a lower temperature than red?
Name a component of “press” wine.
Why is a light wine which smells of sherry or Madeira probably faulty?
What happens if yeast is allowed to have un-limited supplies of oxygen during the fermentation process?
Name one of the undesirable chemicals produced when wine is exposed to too much oxygen.
What is the principal species of yeast used to ferment the grape must?
wine course 2
Wine Course 2
The Vineyard
Wine Course 2 – The Vineyard
Like all form s of agriculture, the growing of vines is influenced by the climate, the weather, the soil and the type of grape grown. It is also influenced by the method of growing the vines and the control of pests and vine diseases. The object of viticulture is to produce the best quality grapes from the available soil. These grapes should be well balanced between the sugars, acids and tannins to produce the style of wine desired. In modern times, grape production has been increasingly subjected to science based technology and some producers are now growing grapes on an industrial scale.
1) The Type of Grapes
Most quality wine is produced from the Vitis Vinifera species which originated in Europe and which dominates commercial wine production. There are thousands of varieties some of which have become better known than others. Famous red wine varieties include Merlot, Cabernet Sauvignon, Pinot Noir, Zinfandel and Shiraz (Syrah). Well known white wine varieties include, Sauvignon Blanc, Chardonnay, Pinot Grigio and Viognier. The variety of grapes grown influences the style and taste of the wine. In Europe, there is a tradition of matching grape varieties to the soil, weather and climate and this is reflected in quality control rules.
2) Soil
The soil plays a major role in agriculture; grape vines like to thrive in poor soils which are well drained. In a poor well drained soil the vine roots are encouraged to penetrate deeply to obtain both water and mineral nutrients. Poor soils reduce the crop yield which is associated with the production of finer quality wines. Richer soils produce higher yields and this is generally associated with lower quality wine. Much research has been made to into the concept of yield versus quality and there is now a modern emphasis on producing high quality grapes from higher yields. It is not only the soil which affect yield but also growing techniques.
The soil is often associated with the style of wine so, for instance, Champagne grapes grow better in chalky soils.
3) Climate
Climate is different to weather. Climate can be defined as the weather conditions averaged over a long period of time. Climate is influenced by latitude and altitude. In general, vines grow best between latitudes 30 and 50 degrees north or south of the equator. Outside of these latitudes the local conditions or micro-climate may allow viticulture. For example, closer to the equator vines can be grown at higher altitudes where the climate is cooler.
Winter should be cold enough to restrict the growth of the vines to rest them. It should produce frosts severe enough to kill insect pests and diseases but not so sever e as to kill the vine itself. There should be sufficient rain to replenish soil moisture.
Spring should be mild to encourage the growth and budding of the vine. There should be sufficient rainfall to replenish the soil’s moisture and water reserves.
The late spring or early summer should be warm to promote the flowering of the vine.
A hot and sunny summer is then needed to promote the development of the grape berry. Light rain is required to swell the growing grape. Sunny conditions are needed in late summer to start the ripening process.
Autumn needs to be sunny and dry to complete the ripening of the grapes.
4) Weather
Local weather conditions can either encourage the good growth of the vines or adversely affect it. Bad weather can either destroy the vines or reduce the size of the crop.
Heavy frost in spring can destroy roots and prevent the budding of the vine.
Hail in late spring and summer can damage young shoots and flowers and in late summer it can damage the developing fruits.
Heavy or prolonged rain in summer can swell the grapes too much and dilute the sugars, flavours and acids in the berries. Heavy or prolonged rain also encourages fungal and mould disease s and slows down late summer ripening.
In autumn, heavy rain delays the ripening of the grapes or delays the harvest. A damp atmosphere also encourages fungal rot
Strong winds can damage the vines when they are flowering or prevent pollination.
It should be noted that the quality of the vintage of a wine is controlled by the weather not the climate. Good weather in all seasons improves the vintage and its wine but bad weather can ruin the quality of the grapes leading to inferior quality wine.
5) Viticulture
The growing methods in the vineyard also have a considerable influence on the quality of the grapes produced. The growing conditions of the grapes are vital to the health of the vine, the quality of the grapes and the control of diseases and pests.
Climate change is now beginning to affect growing conditions in some regions. In Australia drought has lead to changes and advances in irrigation techniques. In Europe, Spain has been affected by drought, in the La Mancha region, and this has lead to changes in the quality control rules to allow irrigation. Climate change may also affect which grapes can be best grown in a region and may prompt further changes to viticulture and changes to the rules in Europe.
Rootstocks
Whilst the actual grapes are produced from the Vitis Vinifera species, the shoots of this vine are grafted onto the roots of American species of vines including: Vitis Berlandieri, Vitis Riparia and Vitis Rupestris,. American rootstocks are resistant to the insect louse Phylloxera Vastatrix which infests vine roots. This louse has spread throughout all vine growing regions of the world. In the late 19th century, this louse almost destroyed viticulture in France and other European countries. Virtually all vines grown throughout the world are European vines grafted onto American rootstocks and this includes the USA. Rootstocks are selected to suit local climate and soil conditions.
Vine Training and Pruning
Vine training and pruning are essential to maintain the origin and health of the grapes. Because European grapes are grafted onto American rootstocks, any shoots produced by the rootstock above the ground must be pruned away to prevent cross-pollination of the grapes and hybridisation. Equally, the canes and shoots of the European vine variety must be prevented from taking root as they are not resistant to the Phylloxera louse and the vines could be destroyed.
Vines are trained in a way which suits the local vineyard conditions, climate and soil. There are two main ways of training the vines:
Cane training where the main horizontal cane is cut off, in winter, to be replaced by a spare cane. Cane trained vines are trellised on wires supported by a frame.
Spur training as often seen on Bush vines. The main canes are not pruned back in the winter. Bush vines are either left un-supported or just supported by a pole. Other forms of spur trained vines are supported on wires and trellises.
There are numerous variations of both types of training and in some European Countries there are rules governing the training methods used.
Vines can be trellised high to avoid ground frosts or trained low to benefit, at night, from heat stored in stones in the soil.
Vine growth is also influenced by the distance between rows of vines and their orientation either to attract sunshine or avoid dampness etc.
Pruning and canopy management also affects the quality of the grapes and the yield, and is adapted to local growing conditions.
The Vineyard year
In winter the vines are allowed to rest. Pruning is used to train the vines and damaged trellises are repaired. The soil is fertilised if necessary. Any grafting is performed in late winter or early spring when the vines begin new growth.
In spring the ground around the vines is ploughed or hoed to aerate the soil. Spraying against pests and disease is started depending on rules. New vines are planted. Vine training and pruning is continued.
In summer, pest and disease control spraying continues according to rules and standards. The canopy is managed by pruning to ensure that vine growth is concentrated on the production of ripe grapes rather than excess leaf cover.
In autumn, the vintage or wine picking takes place. Vines are either hand picked or picked by machine depending on commercial and quality considerations. Some vineyards do not lend themselves to mechanisation because of geography or the spacing of the rows of vines.
Vineyard location
Vineyards need to be located on soil which is conducive to viticulture. The best wines are usually produced from vineyards located on limestone, chalk, gravel, schist, granite or volcanic based soils.
From a weather and climate point of view, the best location for a vineyard is on a slope for good drainage and facing the sun to attract light and heat.
6) Wine pests and Diseases and their Control
Wine pests and diseases create serious problems for the wine grower and must be controlled for economic and quality reasons.
Phylloxera Vastatrix or the Vine louse
This aphid is the most serious vineyard pest and it can only be controlled by using American rootstocks as described before.
Other Insects pests
Other insect pests, such as the grape berry moth, are controlled using insecticides when they become a problem. Organic growers, who are opposed to the use of pesticides, encourage natural insect predators such as ladybirds or predatory wasps.
Downy Mildew
This is caused by the Peronospera mould which thrives in damp conditions and can destroy leaves and grapes. It can be controlled by spraying with either Bordeaux mixture which is a mixture of copper sulphate, lime and water or Copper based sprays. Improved ventilation of the vines helps to prevent the damp conditions which encourage the mould.
Powdery Mildew
Powdery Mildew or Oidium is caused by a fungus which grows in both humid and dry conditions it can affect both the leaves and the grapes. Even a mild case can affect the photosynthesis in the plant leaves. It is controlled by sulphur or fungicides.
Grey Rot
This is caused by the Botrytis Cinerea, this fungus attacks the vine in wet or humid conditions but usually in autumn when the grapes start to ripen. Grey mould covers the leaves and grapes especially white varieties. Bunches of grapes with grey rot can give an unpleasant taste to the wine.
For certain styles of sweet wine, such as Sauternes or Monbazillac and the sweet wines of Germany, grey rot is encouraged, it is then called noble rot. The white grapes are allowed to develop the rot which dries out the grapes and increases the concentration of sugar to make the high quality dessert wines of these regions. Any unpleasant taste is masked by the sweetness of the wine.
7) General Considerations
The climate, weather, grape type, vineyard techniques and pest and disease management are all subjects which can fill many books. In the final analysis, all of these factors combine together to affect the quality of our vines and ultimately our wine.
8) Some questions
What direction is it best for a vineyard to face?
What causes powdery mildew?
Between what latitudes are the wine growing regions mainly located?
Name one type of vine training?
What is the definition of climate?
What is the name of a well known red wine grape?
What is the most important insect pest in the vineyard?
Why are European vines grafted onto American rootstocks?
Name a wine which is produced by grapes exposed to Noble Rot?
What can affect the yield of grapes?
Which soil is regarded as best for growing grapes?
What controls the quality of the vintage the weather or the climate?
In what season are vines left to rest?
In what season does the vintage take place?
What affect does strong wind have on the vine?
Why would vines be trellised high above the ground?
What is the name of a well known white grape?
What components of the grape should be well balanced?
The Vineyard
Wine Course 2 – The Vineyard
Like all form s of agriculture, the growing of vines is influenced by the climate, the weather, the soil and the type of grape grown. It is also influenced by the method of growing the vines and the control of pests and vine diseases. The object of viticulture is to produce the best quality grapes from the available soil. These grapes should be well balanced between the sugars, acids and tannins to produce the style of wine desired. In modern times, grape production has been increasingly subjected to science based technology and some producers are now growing grapes on an industrial scale.
1) The Type of Grapes
Most quality wine is produced from the Vitis Vinifera species which originated in Europe and which dominates commercial wine production. There are thousands of varieties some of which have become better known than others. Famous red wine varieties include Merlot, Cabernet Sauvignon, Pinot Noir, Zinfandel and Shiraz (Syrah). Well known white wine varieties include, Sauvignon Blanc, Chardonnay, Pinot Grigio and Viognier. The variety of grapes grown influences the style and taste of the wine. In Europe, there is a tradition of matching grape varieties to the soil, weather and climate and this is reflected in quality control rules.
2) Soil
The soil plays a major role in agriculture; grape vines like to thrive in poor soils which are well drained. In a poor well drained soil the vine roots are encouraged to penetrate deeply to obtain both water and mineral nutrients. Poor soils reduce the crop yield which is associated with the production of finer quality wines. Richer soils produce higher yields and this is generally associated with lower quality wine. Much research has been made to into the concept of yield versus quality and there is now a modern emphasis on producing high quality grapes from higher yields. It is not only the soil which affect yield but also growing techniques.
The soil is often associated with the style of wine so, for instance, Champagne grapes grow better in chalky soils.
3) Climate
Climate is different to weather. Climate can be defined as the weather conditions averaged over a long period of time. Climate is influenced by latitude and altitude. In general, vines grow best between latitudes 30 and 50 degrees north or south of the equator. Outside of these latitudes the local conditions or micro-climate may allow viticulture. For example, closer to the equator vines can be grown at higher altitudes where the climate is cooler.
Winter should be cold enough to restrict the growth of the vines to rest them. It should produce frosts severe enough to kill insect pests and diseases but not so sever e as to kill the vine itself. There should be sufficient rain to replenish soil moisture.
Spring should be mild to encourage the growth and budding of the vine. There should be sufficient rainfall to replenish the soil’s moisture and water reserves.
The late spring or early summer should be warm to promote the flowering of the vine.
A hot and sunny summer is then needed to promote the development of the grape berry. Light rain is required to swell the growing grape. Sunny conditions are needed in late summer to start the ripening process.
Autumn needs to be sunny and dry to complete the ripening of the grapes.
4) Weather
Local weather conditions can either encourage the good growth of the vines or adversely affect it. Bad weather can either destroy the vines or reduce the size of the crop.
Heavy frost in spring can destroy roots and prevent the budding of the vine.
Hail in late spring and summer can damage young shoots and flowers and in late summer it can damage the developing fruits.
Heavy or prolonged rain in summer can swell the grapes too much and dilute the sugars, flavours and acids in the berries. Heavy or prolonged rain also encourages fungal and mould disease s and slows down late summer ripening.
In autumn, heavy rain delays the ripening of the grapes or delays the harvest. A damp atmosphere also encourages fungal rot
Strong winds can damage the vines when they are flowering or prevent pollination.
It should be noted that the quality of the vintage of a wine is controlled by the weather not the climate. Good weather in all seasons improves the vintage and its wine but bad weather can ruin the quality of the grapes leading to inferior quality wine.
5) Viticulture
The growing methods in the vineyard also have a considerable influence on the quality of the grapes produced. The growing conditions of the grapes are vital to the health of the vine, the quality of the grapes and the control of diseases and pests.
Climate change is now beginning to affect growing conditions in some regions. In Australia drought has lead to changes and advances in irrigation techniques. In Europe, Spain has been affected by drought, in the La Mancha region, and this has lead to changes in the quality control rules to allow irrigation. Climate change may also affect which grapes can be best grown in a region and may prompt further changes to viticulture and changes to the rules in Europe.
Rootstocks
Whilst the actual grapes are produced from the Vitis Vinifera species, the shoots of this vine are grafted onto the roots of American species of vines including: Vitis Berlandieri, Vitis Riparia and Vitis Rupestris,. American rootstocks are resistant to the insect louse Phylloxera Vastatrix which infests vine roots. This louse has spread throughout all vine growing regions of the world. In the late 19th century, this louse almost destroyed viticulture in France and other European countries. Virtually all vines grown throughout the world are European vines grafted onto American rootstocks and this includes the USA. Rootstocks are selected to suit local climate and soil conditions.
Vine Training and Pruning
Vine training and pruning are essential to maintain the origin and health of the grapes. Because European grapes are grafted onto American rootstocks, any shoots produced by the rootstock above the ground must be pruned away to prevent cross-pollination of the grapes and hybridisation. Equally, the canes and shoots of the European vine variety must be prevented from taking root as they are not resistant to the Phylloxera louse and the vines could be destroyed.
Vines are trained in a way which suits the local vineyard conditions, climate and soil. There are two main ways of training the vines:
Cane training where the main horizontal cane is cut off, in winter, to be replaced by a spare cane. Cane trained vines are trellised on wires supported by a frame.
Spur training as often seen on Bush vines. The main canes are not pruned back in the winter. Bush vines are either left un-supported or just supported by a pole. Other forms of spur trained vines are supported on wires and trellises.
There are numerous variations of both types of training and in some European Countries there are rules governing the training methods used.
Vines can be trellised high to avoid ground frosts or trained low to benefit, at night, from heat stored in stones in the soil.
Vine growth is also influenced by the distance between rows of vines and their orientation either to attract sunshine or avoid dampness etc.
Pruning and canopy management also affects the quality of the grapes and the yield, and is adapted to local growing conditions.
The Vineyard year
In winter the vines are allowed to rest. Pruning is used to train the vines and damaged trellises are repaired. The soil is fertilised if necessary. Any grafting is performed in late winter or early spring when the vines begin new growth.
In spring the ground around the vines is ploughed or hoed to aerate the soil. Spraying against pests and disease is started depending on rules. New vines are planted. Vine training and pruning is continued.
In summer, pest and disease control spraying continues according to rules and standards. The canopy is managed by pruning to ensure that vine growth is concentrated on the production of ripe grapes rather than excess leaf cover.
In autumn, the vintage or wine picking takes place. Vines are either hand picked or picked by machine depending on commercial and quality considerations. Some vineyards do not lend themselves to mechanisation because of geography or the spacing of the rows of vines.
Vineyard location
Vineyards need to be located on soil which is conducive to viticulture. The best wines are usually produced from vineyards located on limestone, chalk, gravel, schist, granite or volcanic based soils.
From a weather and climate point of view, the best location for a vineyard is on a slope for good drainage and facing the sun to attract light and heat.
6) Wine pests and Diseases and their Control
Wine pests and diseases create serious problems for the wine grower and must be controlled for economic and quality reasons.
Phylloxera Vastatrix or the Vine louse
This aphid is the most serious vineyard pest and it can only be controlled by using American rootstocks as described before.
Other Insects pests
Other insect pests, such as the grape berry moth, are controlled using insecticides when they become a problem. Organic growers, who are opposed to the use of pesticides, encourage natural insect predators such as ladybirds or predatory wasps.
Downy Mildew
This is caused by the Peronospera mould which thrives in damp conditions and can destroy leaves and grapes. It can be controlled by spraying with either Bordeaux mixture which is a mixture of copper sulphate, lime and water or Copper based sprays. Improved ventilation of the vines helps to prevent the damp conditions which encourage the mould.
Powdery Mildew
Powdery Mildew or Oidium is caused by a fungus which grows in both humid and dry conditions it can affect both the leaves and the grapes. Even a mild case can affect the photosynthesis in the plant leaves. It is controlled by sulphur or fungicides.
Grey Rot
This is caused by the Botrytis Cinerea, this fungus attacks the vine in wet or humid conditions but usually in autumn when the grapes start to ripen. Grey mould covers the leaves and grapes especially white varieties. Bunches of grapes with grey rot can give an unpleasant taste to the wine.
For certain styles of sweet wine, such as Sauternes or Monbazillac and the sweet wines of Germany, grey rot is encouraged, it is then called noble rot. The white grapes are allowed to develop the rot which dries out the grapes and increases the concentration of sugar to make the high quality dessert wines of these regions. Any unpleasant taste is masked by the sweetness of the wine.
7) General Considerations
The climate, weather, grape type, vineyard techniques and pest and disease management are all subjects which can fill many books. In the final analysis, all of these factors combine together to affect the quality of our vines and ultimately our wine.
8) Some questions
What direction is it best for a vineyard to face?
What causes powdery mildew?
Between what latitudes are the wine growing regions mainly located?
Name one type of vine training?
What is the definition of climate?
What is the name of a well known red wine grape?
What is the most important insect pest in the vineyard?
Why are European vines grafted onto American rootstocks?
Name a wine which is produced by grapes exposed to Noble Rot?
What can affect the yield of grapes?
Which soil is regarded as best for growing grapes?
What controls the quality of the vintage the weather or the climate?
In what season are vines left to rest?
In what season does the vintage take place?
What affect does strong wind have on the vine?
Why would vines be trellised high above the ground?
What is the name of a well known white grape?
What components of the grape should be well balanced?
wine course 1
Wine Course 1
What is Wine
Wine Course 1 – What is Wine
1) What is wine
Wine is a beverage produced from the partial or total alcoholic fermentation of fresh crushed grapes or grape must. Yeast ferments sugars in the grape must to produce alcohol (ethanol) and carbon dioxide. To produce alcohol the yeast must ferment in the absence of oxygen otherwise the yeast and sugars produce only carbon dioxide and water.
The origin of wine is uncertain but it is known to have been produced in the region of Georgia at around 6000 BC. The ancient Greeks and Romans regularly consumed wine and spread wine making across their empires.
In the nineteenth century Louis Pasteur discovered that micro-organisms were responsible for fermentation. In the case of wine, the yeast species Saccharomyces Cerevisiae is responsible for the production of wine. After this discovery wine making became a more technical process.
2) Wine Styles
There are four different styles or types of wine and each style is dependent upon the grapes and wine making techniques used to make the final product.
Light White
Light wines are the most commonly drunk. There are three styles: Red, White and Rosé. Red wine is, predominately, made of black grapes but some wines have white varieties in the blend. White wine is made from, predominately, from white grapes. Good quality Rosé is made from black grapes which are pressed lightly so that not too much red pigment is extracted. Poorer quality Rosé is made from a blend of red and white wine. Light wines are fermented in dry, medium and sweet styles. Dry wines are fermented until virtually all the sugar is used up. Medium wines are fermented to leave up to 45 grams per litre of sugar. Sweet wines are made from grapes with a higher level of sweetness or have unfermented grape juice added. The sugar levels of a sweet wine will be above 45 grams per litre.
Sparkling
Sparkling wines such as Champagne or Cava are produced by a second fermentation of the wine in the original bottle. Yeast and sugar are added to the dry wine to produce the secondary fermentation and carbon dioxide which is sealed in the bottle. This is called the Traditional Method or Méthode Champenoise. Other types of lower quality sparkling wine are made using a variation of the traditional method. The name of Champagne is legally protected. Sparkling wines are usually made in White or Rosé style but there are also some Reds. Sparkling wines are produced in extra dry, dry, medium and sweet styles.
Fortified or Liqueur wine
Liqueur wines such as Port and Sherry are fortified with grape spirit. Port style wines are fortified before fermentation is complete and this leaves some fruit sugar left in the wine to make a sweet style. Sherry style wines are fermented until all the sugar is used up and then fortified, and this leaves the wines dry. Any sweetness in Sherry is added ,after fortification, by adding sweet swine or unfermented grape juice. Port is made in Red or White style. Sherry is made in White, Amber or Mahogany style. Port is fortified to about 20% alcohol. Sherry is fortified to between 15.5% and 21% alcohol by volume depending upon style. Vins Doux Naturels are Port style wines produced in the South of France where the Port method of fortification was invented: the most famous reds are Rasteau and Banyuls, and the most famous whites are Muscat de Beaumes de Venise and Muscat de Rivesaltes.
Aromatised Wines
Aromatised wines, such as Vermouth, are usually liqueur wines which have been flavoured with herbs and spices. White Vermouth is dry or sweet and Red is sweet.
3) Quality Systems
European Union
In the European Union a rigorous quality system has been introduced based mainly on the French Appellation d'Origine Contrôlée (AOC or AC) regime. There are two types of wine: Quality Wine produced in a Specified Region (QWPRS) and Table Wine.
The quality wine rules control the following:
The name of the wine
Which vines are grown and where they are grown by region, district or even village.
Vine yard operations
The alcoholic strength of the wine
The crop yield
Taste and flavour standards
There are two types of quality wine: Appellation d'Origine Contrôlée is the top quality level and Vin Délimité de Qualité Supérieure VDQS).
The rules for VDQS wine are less strict and many wines are promoted to AOC after a number of years. There are moves to phase out this classification.
The Table wines rules for Vins de Pays (VDP) and Vins de Table are less strict still and allow for innovation and experimentation. Many excellent wines can be found in the VDP category.
Italy, Spain, Portugal and Germany have very similar systems.
Other Major Wine growing Countries
The USA, Australia, Chile and Argentina have much less strict rules, especially related to controls on the types of grapes grown in a region and the crop yields. This has lent itself well to naming conventions, thus a wine may be labelled Pinot Noir if the wine is made predominantly from that grape. In contrast, virtually all red wine from Burgundy, in France, is made from 100% Pinot Noir but this is not shown on the front label.
Both systems have their advantages and disadvantages: the USA and Australian systems allow for more innovation and are very much market led. In Europe, once you become familiar with the system it is possible to find wines which reflect regional character.
Tuesday, 8 June 2010
Domaine Borgnat AOC Bourgogne Contrôlée 2008
Domaine Borgnat AOC Bourgogne Contrôlée 2008 Coulange la Vineuse Pinot Noir 2008
This wine is produced on a 17 hectare estate near Auxerre. The wine has a flavour typical of the areas and is reminiscent of Epineuil and Irancy which are its mor renowned brothers. The vineyards of Coulanges La Vineuse lie on Kimmeridgian slopes. This wine is excellent value for money and of course is made to go with food. We ate it with casseroled chicken.
Wine: Domaine Borgnat AOC Bourgogne Contrôlée 2008 Coulange la Vineuse Pinot Noir 2008
Date: 5th June 2010
Appearance: Clear and Bright. Light Burgundy with a lighter meniscus. Some tears.
Nose: Clean. Pronounced aroma of cherries, red fruits and stone fruits. Full developed
Palate: Medium + tannins. Dry. Medium acidity. Medium Alcohol. Medium minus Body. Medium + length. Pronounced flavour, red and stone fruits, minerals and marzipan. Medium Complexity well integrated.
Other observations:Wine is typical of the region and above average in quality. Wine for food. Drink now will not keep long.
Price: About 7 Euro
This wine is produced on a 17 hectare estate near Auxerre. The wine has a flavour typical of the areas and is reminiscent of Epineuil and Irancy which are its mor renowned brothers. The vineyards of Coulanges La Vineuse lie on Kimmeridgian slopes. This wine is excellent value for money and of course is made to go with food. We ate it with casseroled chicken.
Wine: Domaine Borgnat AOC Bourgogne Contrôlée 2008 Coulange la Vineuse Pinot Noir 2008
Date: 5th June 2010
Appearance: Clear and Bright. Light Burgundy with a lighter meniscus. Some tears.
Nose: Clean. Pronounced aroma of cherries, red fruits and stone fruits. Full developed
Palate: Medium + tannins. Dry. Medium acidity. Medium Alcohol. Medium minus Body. Medium + length. Pronounced flavour, red and stone fruits, minerals and marzipan. Medium Complexity well integrated.
Other observations:Wine is typical of the region and above average in quality. Wine for food. Drink now will not keep long.
Price: About 7 Euro
Friday, 4 June 2010
Minimum Price for Wine,Beer and Shorts
There is much talk of changing the law in England and Wales to force retailers and merchants to charge a minimum price per unit of alcohol for wines, beers and spirits. At 50 pence per unit the price of a bottle of wine would cost at least £4.50, if it contained 9 units of alcohol by volume. Apart from the fact that wine would no longer be a loss leader for supermarkets, it would no longer be in their interests to sell bulk wines at £3.00 per bottle. This should lead to an improvement in the quality of the wine being sold; as consumers will expect better value for money in terms of quality.
The problem of excessive consumption of alcohol needs to be attacked on two fronts; economic and cultural. The drinking public should be encouraged to turn to consuming lesser quantities of higher quality drinks. Who is going to slug back a bottle of 1989 Gruaud Larose as if it was an alcopop? All drinks, except perhaps beer, should be consumed as part of meal and it is within the interests of our society to change our drinking culture to that found in Spain, Italy or Greece.
The warnings of the medical profession and their blandishments to drink a certain number of units per day or week are not working. For some people there is no safe level especially if they are suffering from liver infections or are recovering alcoholics. For other people the recommended level of maximum consumption can be slightly exceeded without ill effects. Different countries also recommend different levels of alcohol consumption. The public are sceptical of the "measuring cylinder" mentality of medical pundits appearing on breakfast television and telling us how to lead our lives and what to eat and drink. Give people the facts and let them take their own decisions and, better still, encourage everyone to find out the facts for themselves.
One thing is certain if you drink at home before going out to celebrate you are asking for trouble. In recent years the relative price of drinks has gone down considerably and the number of alcohol sales outlets has gone up considerably. This, coupled with the stresses of life and the constant free and easy party mentality, has lead to dangerous levels of over consumption not just by youngsters but many of the older generation in their homes. When I was a youngster we hardly ever drank at home or in the park before going out for a few of pints. The drinking culture is now one of excess; we need to go back to calmer times. If you drink at home everyday, limit yourself to the equivalent of a quarter or third of a bottle of wine with food. Better still do not drink everyday of the week or try to have two consecutive days a week without drinking. Keep to a similar routine when on holiday, as this will allow for the occasional over indulgence. There is no need to wear a hair shirt or jot down how many glasses you have drunk each day. Just use your commonsense. Stick to quality rather than quantity and enjoy the best wine that you can afford rather than sloshing down bulk produced wine at subsidised prices.
Over indulgence needs to be tackled at an economic and cultural level before it becomes too much of a medical problem. We have a lot to learn from our continental cousins.
The problem of excessive consumption of alcohol needs to be attacked on two fronts; economic and cultural. The drinking public should be encouraged to turn to consuming lesser quantities of higher quality drinks. Who is going to slug back a bottle of 1989 Gruaud Larose as if it was an alcopop? All drinks, except perhaps beer, should be consumed as part of meal and it is within the interests of our society to change our drinking culture to that found in Spain, Italy or Greece.
The warnings of the medical profession and their blandishments to drink a certain number of units per day or week are not working. For some people there is no safe level especially if they are suffering from liver infections or are recovering alcoholics. For other people the recommended level of maximum consumption can be slightly exceeded without ill effects. Different countries also recommend different levels of alcohol consumption. The public are sceptical of the "measuring cylinder" mentality of medical pundits appearing on breakfast television and telling us how to lead our lives and what to eat and drink. Give people the facts and let them take their own decisions and, better still, encourage everyone to find out the facts for themselves.
One thing is certain if you drink at home before going out to celebrate you are asking for trouble. In recent years the relative price of drinks has gone down considerably and the number of alcohol sales outlets has gone up considerably. This, coupled with the stresses of life and the constant free and easy party mentality, has lead to dangerous levels of over consumption not just by youngsters but many of the older generation in their homes. When I was a youngster we hardly ever drank at home or in the park before going out for a few of pints. The drinking culture is now one of excess; we need to go back to calmer times. If you drink at home everyday, limit yourself to the equivalent of a quarter or third of a bottle of wine with food. Better still do not drink everyday of the week or try to have two consecutive days a week without drinking. Keep to a similar routine when on holiday, as this will allow for the occasional over indulgence. There is no need to wear a hair shirt or jot down how many glasses you have drunk each day. Just use your commonsense. Stick to quality rather than quantity and enjoy the best wine that you can afford rather than sloshing down bulk produced wine at subsidised prices.
Over indulgence needs to be tackled at an economic and cultural level before it becomes too much of a medical problem. We have a lot to learn from our continental cousins.
Sunday, 30 May 2010
Nederburg 2009 Shiraz - Pinotage
A South African fiend gave me this bottle of wine so I had to write a comment about it. This wine is made by a good producer from the Western Cape Paarl valley. The valley has Mediterranean climate and a soil structure which is suitable for both red and white wine production. The Shiraz grape variety originated in France where it is called Syrah. Syrah, in France, is grown mainly in the south and is well suited to a Mediterranean climate. The Pinotage grape is reputed to be a cross between the Pinot Noir and Cinsault grape varieties and, of course, Pinot Noir and Cinsault are widely grown in France but not as a cross.
When tasted on its own and an hour before our meal, both my wife and I rated the wine above average but perhaps a little rustic as it lacked complexity. An hour later and with the meal, the wine really came into its own and the taste of the wine improved. We ate sirloin steak and the wine refreshed the palate and enhanced the meaty flavour. I think the food offset the hotness of the alcohol. This is a good example of how a wine should really be judged. Wine and food go together; so many of the wines that win prizes at tasting competitions may not be the best wines for tasting with food. There is a strong French influence within the South African wine growing tradition and so this could be one of the reasons why good South African wines go with food. For this reason, I rate this wine as very good value for money, but make sure you drink it with a good meal.
One point to remember is that southern hemisphere grapes are harvested six months earlier in the year than northern hemisphere grapes.
Wine: Nederburg 2009 Shiraz - Pinotage
Date: 30 May2010
Appearance: Purple but lighter at the meniscus. Clear and bright. Some tears.
Nose: Clean. String aroma of Red fruits and spices and cloves.
Youthful
Palate: Medium + ripening tannins. Medium body. Medium Acidity. Dry. Hot in alcohol which is not fully integrated into the wine. Concentrated red fruits and spice. Medium length.
Other observations:Refreshing wine. Not particularly complex. Above average. Drink now. Good value for money
Price:
About £4-00
When tasted on its own and an hour before our meal, both my wife and I rated the wine above average but perhaps a little rustic as it lacked complexity. An hour later and with the meal, the wine really came into its own and the taste of the wine improved. We ate sirloin steak and the wine refreshed the palate and enhanced the meaty flavour. I think the food offset the hotness of the alcohol. This is a good example of how a wine should really be judged. Wine and food go together; so many of the wines that win prizes at tasting competitions may not be the best wines for tasting with food. There is a strong French influence within the South African wine growing tradition and so this could be one of the reasons why good South African wines go with food. For this reason, I rate this wine as very good value for money, but make sure you drink it with a good meal.
One point to remember is that southern hemisphere grapes are harvested six months earlier in the year than northern hemisphere grapes.
Wine: Nederburg 2009 Shiraz - Pinotage
Date: 30 May2010
Appearance: Purple but lighter at the meniscus. Clear and bright. Some tears.
Nose: Clean. String aroma of Red fruits and spices and cloves.
Youthful
Palate: Medium + ripening tannins. Medium body. Medium Acidity. Dry. Hot in alcohol which is not fully integrated into the wine. Concentrated red fruits and spice. Medium length.
Other observations:Refreshing wine. Not particularly complex. Above average. Drink now. Good value for money
Price:
About £4-00
Wednesday, 26 May 2010
Collio Goriziano DOC
Collio Goriziano DOC wines are produced from vineyards centered on the town of Gorizia in North East Italy near Trieste. Gorizia is very near to the Slovenia border and the political history of the town is very complicated. Up until the first World War, it was part of the Austrian empire. It was the scene of some intense battles between Allied and Austrian forces. In the final stages of the war the Slovenes invaded the town only to be replaced again by Italian forces in late 1918. Finally, Gorizia was incorporated into Italy in 1920. Even though it was absorbed into Italy the Slovenia influence is still very apparent and the Slovene language is still spoken in the area. The Collio Goriziano borders on the Goriska Brda wine growing area of Slovenia and the wines of both areas have a similar character. For instance, the Ribolla grape which is blended into the white wines of the Collio, is called Rebula in Goriska Brda on the other side of the border. The wines of Collio are of high quality and in true Mediterranean style are very fruity whether they are red or white.
This area of Italy is one of the most diverse in Europe with Italian, Slovene, Austrian and even French influences. Just before the the time Slovenia became part of the European Union, a drive around the area was very interesting. Some of the border posts were reserved for Italians and Slovenes only. No matter how persuasive you were, Slovenian border guards would direct non Italian EU citizens to the main border crossing near Trieste where you would be simply waved through with a smile.
Dining in the Collio area is also an interesting experience. Some of the restaurants are literally a home and you are eating home made food in the front garden and drinking a carafe of unlabelled wine from a friend's vineyard. No one cares about varietal labelling. The food is absolutely delicious and the local wine goes with it perfectly and all at very reasonably prices, even though there is no menu. Try it.
The nearby city and port of Trieste, lies on the Adriatic and its history reflects that of the rest of the region. It was finally incorporated, by international treaty, as part of Italy well after the second World War. There is an exceptionally strong Slovene influence which becomes stronger and stronger as you walk out of the city towards the Slovene border. There is also a strong Austrian influence which is reflected in the cuisine in some of the surrounding towns and villages.
Napoleon was also in Trieste so there is a slight French influence on the architecture. James Joyce resided in Trieste for a number of years.
If you pay a visit to Trieste then you must sample the food. Sea Bass is a speciality and of course a Collio white wine goes perfectly. The city is a little run down but why care wine you can find such good wines.
If you are looking for a trip which is fully imbued with great wines and food, and with a little piece of architectural and cultural diversity thrown in, then the the Collio area is the place to visit.
This area of Italy is one of the most diverse in Europe with Italian, Slovene, Austrian and even French influences. Just before the the time Slovenia became part of the European Union, a drive around the area was very interesting. Some of the border posts were reserved for Italians and Slovenes only. No matter how persuasive you were, Slovenian border guards would direct non Italian EU citizens to the main border crossing near Trieste where you would be simply waved through with a smile.
Dining in the Collio area is also an interesting experience. Some of the restaurants are literally a home and you are eating home made food in the front garden and drinking a carafe of unlabelled wine from a friend's vineyard. No one cares about varietal labelling. The food is absolutely delicious and the local wine goes with it perfectly and all at very reasonably prices, even though there is no menu. Try it.
The nearby city and port of Trieste, lies on the Adriatic and its history reflects that of the rest of the region. It was finally incorporated, by international treaty, as part of Italy well after the second World War. There is an exceptionally strong Slovene influence which becomes stronger and stronger as you walk out of the city towards the Slovene border. There is also a strong Austrian influence which is reflected in the cuisine in some of the surrounding towns and villages.
Napoleon was also in Trieste so there is a slight French influence on the architecture. James Joyce resided in Trieste for a number of years.
If you pay a visit to Trieste then you must sample the food. Sea Bass is a speciality and of course a Collio white wine goes perfectly. The city is a little run down but why care wine you can find such good wines.
If you are looking for a trip which is fully imbued with great wines and food, and with a little piece of architectural and cultural diversity thrown in, then the the Collio area is the place to visit.
Tuesday, 25 May 2010
Villeneuve-Sur-Lot
Villeneuve-sur-Lot is one of my favourite towns in the South West of France. It is a fortified town standing on the River Lot 22 miles ( 36kms) north east of Agen. It is in the department of Lot-Garonne and is not famous for wine but for its plum trees and dried prunes and its South Western France cuisine. It is a good place, however, to explore some wine regions which may not be so well known, but which produce wines of strong regional character.
45 miles (75kms) to the east is the city of Cahors, and the N911 main road runs through the Lot valley. Several miles before reaching Cahors, you pass the vineyards growing the Malbec, Merlot and Tannat grapes used for the production of the wine. Most of the production is of the Malbec variety which makes Cahors wine very dark and almost black in colour. The wines are also full bodied. The best vineyards are located on the limestone plateaux to produce a wine which ages longer than those located on the coteaux or sides of the river. Whichever terroir you choose, the wines are excellent value for money and of course match the local cuisine. The tannin structure of the wine helps to cleanse the palate, especially when eating fatty dishes. And, of course, the wines have a lovely red and black fruit character. My wife and I drink them with duck or rabbit stew. The town of Cahors is well worth visiting, if only for the cuisine and food. The town also has mediaeval architecture, including the Valentre or Devil's bridge built in the 14th century, which is the symbol of the town.
A similar distance to the North West is the town of Bergerac on the Dordogne river in the Perigord. The Perigord is famous for its Cro-Magnon cave art, its truffles, its wine and cuisine: and dare I say it Foie Gras. Bergerac reds are produced in the style of Bordeaux wines and represent excellent value for money. Pecharmant reds are one step higher in quality and can be kept longer but they are difficult to find outside of the region. For whites, Monbazillac dessert wines represent a similar quality and style to to those of Barsac and Sauternes, and are made from noble rot white Sauvignon Blanc, Semillon and Muscadelle grapes. The noble rot is encouraged by the late autumn mists prevalent in the vineyards located in the Dordogne valley. They have incredibly powerful aromas of honey and citrus fruits and are excellent aperitif or dessert wines at very good value for money. Even some of the lesser known Bergerac Moelleux semi-sweets are excellent value for money and are good dessert wines. If you are taking a wine and cuisine trip to France this area is a "must" to visit.
If you want to venture further South, to the edge of the Pyrenees, then I recommend Pau. Henry IV of France was born here at the Chateau de Pau in the 16th Century. The castle became the home of the Kings of Navarre. The Architecture has been influenced by the British and Lord Wellington created a garrison here. British tourists used to reside and visit here in the 19th Century so there are many English style villas. You cannot make a visit to Pau without tasting some great wines and the Bearn cuisine. Jurancon wines are made in the vineyards situated in the hillsides and valleys rising up from Pau to the foothills of the Pyrenees in the south. There is a mountain climate here which can get severely cold in the winter and hot in the summer, but it is moderated by the south westerly winds from the Atlantic. The soils are either marine sediments or siliceous clays and chalks. Chateau Jolys is one of my favourite dessert wines. It is made from late harvested petit manseng grapes. It is luscious with aromas of grapefruit and honey and is typical of the sweet wines of the area. It competes well pricewise with the wines of Sauternes and Barsac. No visit to Pau would be complete without trying Bearn cuisine: Piperade is one of my favourites; made from tomatoes , onions and green and red peppers and often eaten with the local Bayonne ham. Pau is next to the Basque country to the west and if you venture much further south over the Pyrenees into Spain you are in the Spanish Navarre and the land of Tempranillo.
But back to Villeneuve-sur -Lot, it is well positioned on the wine trail and a stay in the town is justified by the fact that it is a working town. It is not just dedicated to tourism and so it is the real France and all easily accessible from within the battlements.
A night at the Opera
Last weekend , my wife and I went to the theatre to see the Kentish Opera perform Carmen. It was a very good performance. Which was more than can be said about the Chilean "Sauvignon Blanc" white wine which was on sale. The wine had and overpowering smell of cat's pee, yes cat's pee, which is derived from the metoxypyrazines compounds in the wine. These compounds give wines, like Sancerre, from the Loire valley, their characteristic herbaceous aroma. Some of the metoxypyrazines also lend a hint of cat's pee as they are actually a byproduct of cat's metabolism. The aroma should not , however, be overpowering and any Sancerre style wine should also have other fruit characters to add complexity to the wine. The Chilean wine is trying to mimic the Sancerre style, but it fails miserably to leave a one dimensional wine which simple tastes of chemicals . It was almost undrinkable. The name was easily forgotten. There was only one redeeming feature; the the length of time that the aftertaste left was very short. This was obviously a bulk wine trading off the name of "Sauvignon Blanc".
Thursday, 20 May 2010
Gout de Terroir
There is so much discussion about the subject of "gout de terroir". It is a French term which is used to describe a wine whose taste has been influence by the geography of the vineyard where the vines are grown. It is meant to include the soil of the vineyard and the macro and micro climatic conditions of where the vineyard is sited. Thus "le terroir de Gevry-Chambertin" would mean "the area of Gevry-Chambertin" when applied to wine. It is not meant to mean that the wine has acquired a taste of soil.
Many wine technologists have questioned whether wine can really have a "gout de terroir" or a taste of regional character. The debate continues along the lines that it is wine faults or the type of wild yeast on the outside of the grapes, how the wine is made etc. which really influences the taste of the final product. Of course, there are many influences on what makes a wine taste good or bad or different. I would have thought that it was obvious that the soil and climate have a considerable influence. Soil too dry and the grapes will perish. Too much rain and the grapes will rot. Not enough sun at the right time and the grapes will not ripen. If you try to grow Syrah grapes in the South of England you will fail to make good wine, despite global warming.
This argument reminds me of Edward de Bono's book "Practical Thinking" where he describes "Four Ways to Be Right and Five ways to be wrong". He points out the example of a Doctor who can recognise, immediately, that a child has got measles and does not need a battery of blood and biochemical tests to confirm the diagnosis. This is recognition rightness.
I often wonder whether the protagonists on both sides of the argument have spent more time reading and writing about the subject than actually tasting wine.
Anyone who has drunk many many bottles of Epineuil, Irancy, Chitry and Coulanges-la-Vineuse reds will instantly recognise that all these wines have a distinctive "gout de terroir" despite who makes the wine. This recognition rightness can be applied to the other wines of Burgundy and also to the wines of Champagne, and many other wines from other countries.
I also ask myself why the most modern wine producers make soil surveys, of potentially new vineyards, before they make plantings?
Many "bulk made" wines have been produced in vineyards where the soil and climate are unsuitable for the grape varieties grown. They are fermented with standardised yeast cultures and are often adjusted for acid and sugar levels; they are treated before bottling to remove naturally produced crystals to make the wines look good. Some of these wines will have been treated with wood chips to make them taste as if they have been matured in oak barrels. The result is that the wines all taste to same no matter where they come from. It is difficult even to taste the difference between a "Merlot" wine and a "Cabernet Sauvignon" wine. Try a blind tasting with your friends and see the results. No wonder the marketing men want to quash any thoughts that wine should have a distinctive regional flavour.
I prefer wines with regional character no matter how the taste is produced.
Many wine technologists have questioned whether wine can really have a "gout de terroir" or a taste of regional character. The debate continues along the lines that it is wine faults or the type of wild yeast on the outside of the grapes, how the wine is made etc. which really influences the taste of the final product. Of course, there are many influences on what makes a wine taste good or bad or different. I would have thought that it was obvious that the soil and climate have a considerable influence. Soil too dry and the grapes will perish. Too much rain and the grapes will rot. Not enough sun at the right time and the grapes will not ripen. If you try to grow Syrah grapes in the South of England you will fail to make good wine, despite global warming.
This argument reminds me of Edward de Bono's book "Practical Thinking" where he describes "Four Ways to Be Right and Five ways to be wrong". He points out the example of a Doctor who can recognise, immediately, that a child has got measles and does not need a battery of blood and biochemical tests to confirm the diagnosis. This is recognition rightness.
I often wonder whether the protagonists on both sides of the argument have spent more time reading and writing about the subject than actually tasting wine.
Anyone who has drunk many many bottles of Epineuil, Irancy, Chitry and Coulanges-la-Vineuse reds will instantly recognise that all these wines have a distinctive "gout de terroir" despite who makes the wine. This recognition rightness can be applied to the other wines of Burgundy and also to the wines of Champagne, and many other wines from other countries.
I also ask myself why the most modern wine producers make soil surveys, of potentially new vineyards, before they make plantings?
Many "bulk made" wines have been produced in vineyards where the soil and climate are unsuitable for the grape varieties grown. They are fermented with standardised yeast cultures and are often adjusted for acid and sugar levels; they are treated before bottling to remove naturally produced crystals to make the wines look good. Some of these wines will have been treated with wood chips to make them taste as if they have been matured in oak barrels. The result is that the wines all taste to same no matter where they come from. It is difficult even to taste the difference between a "Merlot" wine and a "Cabernet Sauvignon" wine. Try a blind tasting with your friends and see the results. No wonder the marketing men want to quash any thoughts that wine should have a distinctive regional flavour.
I prefer wines with regional character no matter how the taste is produced.
Col de L’Orb 2005 AOC St Chinian Cave de Roquebrun
Col de L’Orb 2005 AOC St Chinian Cave de Roquebrun
This wine is exceptional value for money. The blend of grapes matches the schistous soils and the climate of the Languedoc perfectly. I am impressed by the quality of all of the wines of La Cave de Roquebrun, which is certainly worth visiting not just for the wine but for the breathtaking scenery and cuisine of the Languedoc. This wine goes well with southern French cuisine whether it is cassoulet , mutton or confit de canard. When I tasted this wine at the Caves, I was expecting to pay much more than 7 EUR per bottle. It shames a bulk produced wine from anywhere in terms of both quality and price. What more could you ask for?
Wine: Col de L’Orb 2005 AOC St Chinian Cave de Roquebrun
Date: 17 April 2010
Appearance: Clear and Bright, Purple in colour. Tears
Nose: Clean. Pronounced smell of Blackcurrants, Red Fruits and Spice. Ready for Drinking
Palate: Medium + mature and ripe tannins. Medium + body., Dry, Well integrated acidity. Medium + alcohol. Very concentrated flavours of red fruits, blackcurrants and spices. Savoury flavours. Medium Plus length
Other observations: A well integrated complex wine with concentrated flavours. Has regional character. Good quality. Syrah, Grenache, Mouvedre and Carignan. Unfiltered. Manual grape picking.
Very good value for money
Price: About 7 EUR per bottle.
This wine is exceptional value for money. The blend of grapes matches the schistous soils and the climate of the Languedoc perfectly. I am impressed by the quality of all of the wines of La Cave de Roquebrun, which is certainly worth visiting not just for the wine but for the breathtaking scenery and cuisine of the Languedoc. This wine goes well with southern French cuisine whether it is cassoulet , mutton or confit de canard. When I tasted this wine at the Caves, I was expecting to pay much more than 7 EUR per bottle. It shames a bulk produced wine from anywhere in terms of both quality and price. What more could you ask for?
Wine: Col de L’Orb 2005 AOC St Chinian Cave de Roquebrun
Date: 17 April 2010
Appearance: Clear and Bright, Purple in colour. Tears
Nose: Clean. Pronounced smell of Blackcurrants, Red Fruits and Spice. Ready for Drinking
Palate: Medium + mature and ripe tannins. Medium + body., Dry, Well integrated acidity. Medium + alcohol. Very concentrated flavours of red fruits, blackcurrants and spices. Savoury flavours. Medium Plus length
Other observations: A well integrated complex wine with concentrated flavours. Has regional character. Good quality. Syrah, Grenache, Mouvedre and Carignan. Unfiltered. Manual grape picking.
Very good value for money
Price: About 7 EUR per bottle.
Wednesday, 19 May 2010
Domaine Viré Durif 2007 Bourgogne Chitry AOC “Pinot Noir”
Domaine Viré Durif 2007 Bourgogne Chitry AOC “Pinot Noir”
This is an estate bottled wine from the Yonne, which is one of my favourite areas of the Bourgogne region. Chitry is situated not far from Auxerre and Chablis on outcrops of Kimmeridgian marls. The wines from Chitry are often termed Côtes Auxerrois, an area which also includes the wines of Irancy, Epineuil and Coulanges-la-Vineuse. The climate here is semi-continental and it can be cold in the winter and very hot in the summer. The canicular heat of 2003 brought forward the harvest by about one month. The climate is, however, moderated by south westerly winds from the Atlantic.
This is an estate bottled wine from the Yonne, which is one of my favourite areas of the Bourgogne region. Chitry is situated not far from Auxerre and Chablis on outcrops of Kimmeridgian marls. The wines from Chitry are often termed Côtes Auxerrois, an area which also includes the wines of Irancy, Epineuil and Coulanges-la-Vineuse. The climate here is semi-continental and it can be cold in the winter and very hot in the summer. The canicular heat of 2003 brought forward the harvest by about one month. The climate is, however, moderated by south westerly winds from the Atlantic.
The Yonne is the most northerly area of the Burgundy region so the Pinot Noir grape produces a light red wine here.
This wine is a light garnet in colour and you could mistake it for a Rosé. The wine, however, shows all the regional character of the Côtes Auxerrois with its ripe cherry flavour and taste of minerals. It is less full in flavour than an Irancy and also lighter bodied. It is an excellent value wine for everyday drinking at 7 Euros per bottle. Some websites sell it much dearer but I buy it in the area.
The wine is marketed with the brand name “Pinot Noir”. I cannot understand why producers are doing this. Most buyers of this wine know that it is made from Pinot Noir and the distinctive regional taste is just as much the product of the soil, the climate and the production techniques. It has a genuine “goût de terroir”. Varietal labelling will not go away, so I suppose I shall have to give up my opposition; well eventually anyway.
We drank this wine with cuisses de canard, pot roasted in their own fat, with potatoes and haricots verts. The wine went well afterwards with a selection of French and Welsh cheeses. It was fine dining at reasonable cost.
Wine: Domaine Viré Durif 2007 Bourgogne Chitry AOC “Pinot Noir”
Date: 14 May 2010
Appearance: Bright and Clear. Pale Garnet. Lighter Rim. Tears
Nose: Clean. Pronounced Cherry and Red Fruits , Some Spice and Minerals
Fully Developed.
Nose: Clean. Pronounced Cherry and Red Fruits , Some Spice and Minerals
Fully Developed.
Palate:Dry. Medium Tannins which are softening. Medium + acidity. Medium (minus)-Body. Pronounced flavours of red fruits and cherries, Spices, Marzipan and Minerals. Quite complex and of Medium Length.
Other observations:This wine shows all the regional character of the Yonne. It is of above average quality Drink now as it will not improve much with age. At 7 Euros a bottle it represents good value for money.
Price: 7 Euros
Other observations:This wine shows all the regional character of the Yonne. It is of above average quality Drink now as it will not improve much with age. At 7 Euros a bottle it represents good value for money.
Price: 7 Euros
Plantaže 2008 Merlot Lake Skadar Valley Podgorica Montenegro
Although I have spent plenty of time in the Balkans, I have never visited Montenegro and the only montenegrine wine I have even drunk is Vranac.
I first tasted Vranac in Serbia and my Serbian friend, who lives in London, regularly gives me a bottle after trips back home. Vranac, is a heavy full bodied red wine just made to go with Balkan cuisine such as Pljeskavica which is like a hamburger made of beef or lamb and flavoured with onions and spices. It is delicious and fully recommended on a trip to the region.
When I saw a bottle of Plantaže 2008 Merlot on promotion in the local supermarket I had to try it. This dry red wine is nowhere near as full bodied as the Vranac and does not have the exceptionally full flavour, and I doubt if it will keep anywhere near as long. But the wine is well integrated and is made in a more fresh and modern style and of course they have branded the wine “Merlot”. The wine is estate bottled, and you can tell it, and it has no hints of bulk wine production. It went well with steak but I doubt if it would handle the more heavily flavoured food from the region. The wine brought back many memories of much time spent wining and dining in Croatia, Serbia and Slovenia.
This wine is good value for money at around £5 to £6 but I would not pay anymore.
Hopefully, we shall see some more Balkan wines making an appearance on our supermarket shelves.
Wine: Plantaže 2008 Merlot Lake Skadar Valley Podgorica Montenegro Estate Bottled
Date:02May2010
Apearance: Bright and Clear. Deep Purple. Lighter meniscus. Produced legsNose
Clean. Developing. Pronounced red fruits.
Palate:Dry with a medium +body. Medium + ripening tannins. Medium Acidity and Alcohol. Pronounced flavour of red fruits, stewed fruits and stone fruits some spices and a savoury taste. Quite complex. Medium +length.
Other observations:Fresh well integrated taste, more elegant than a Vranac. Good wine and good value for money .European and Mediterranean Style. Drink now but will keep a couple of years
Price:£ 5.50
I first tasted Vranac in Serbia and my Serbian friend, who lives in London, regularly gives me a bottle after trips back home. Vranac, is a heavy full bodied red wine just made to go with Balkan cuisine such as Pljeskavica which is like a hamburger made of beef or lamb and flavoured with onions and spices. It is delicious and fully recommended on a trip to the region.
When I saw a bottle of Plantaže 2008 Merlot on promotion in the local supermarket I had to try it. This dry red wine is nowhere near as full bodied as the Vranac and does not have the exceptionally full flavour, and I doubt if it will keep anywhere near as long. But the wine is well integrated and is made in a more fresh and modern style and of course they have branded the wine “Merlot”. The wine is estate bottled, and you can tell it, and it has no hints of bulk wine production. It went well with steak but I doubt if it would handle the more heavily flavoured food from the region. The wine brought back many memories of much time spent wining and dining in Croatia, Serbia and Slovenia.
This wine is good value for money at around £5 to £6 but I would not pay anymore.
Hopefully, we shall see some more Balkan wines making an appearance on our supermarket shelves.
Wine: Plantaže 2008 Merlot Lake Skadar Valley Podgorica Montenegro Estate Bottled
Date:02May2010
Apearance: Bright and Clear. Deep Purple. Lighter meniscus. Produced legsNose
Clean. Developing. Pronounced red fruits.
Palate:Dry with a medium +body. Medium + ripening tannins. Medium Acidity and Alcohol. Pronounced flavour of red fruits, stewed fruits and stone fruits some spices and a savoury taste. Quite complex. Medium +length.
Other observations:Fresh well integrated taste, more elegant than a Vranac. Good wine and good value for money .European and Mediterranean Style. Drink now but will keep a couple of years
Price:£ 5.50
Tuesday, 18 May 2010
Tenerife Surprises
I thought that Tenerife was best for its climate and the stunning scenery of the Teide national park, rather than its wines. And I always believed that Tenerife would have been on the climatic margin for quality wine production. But the moderating influence of the Atlantic ocean and the location of the vineyards on the volcanic slopes indicated that I was wrong. The volcanic soils are also well drained and fertile. The last few days of my trip in early February were remarkable for the amount of rain, with some parts of the island receiving over 180 mm of rain in one day on the 2nd of February. I was amazed about how quickly the rain drained away from the volcanic slopes despite heavy localised floods.
We were staying at an apartment in Puerto Santiago (one of the smaller resorts) on the north western coast of the island and made several walks in the area around Santiago del Teide to see some of the vineyards and the volcanic slopes before the rain prevented our hiking.
I was surprised by the number of both German and British visitors to the island and was even more surprised by the number of "British" and "German" products in the supermarkets. I was even more surprised to find so many bulk Australian and Californian wines on sale.
Why come to Tenerife to drink new world wine? Is the local wine so bad? I had to try a bottle. The first one we tried was Marqués de Santiago Blanco Seco 2008 Ycoden-Daute-Isora. It was excellent with fish and had hints of green fruits and asparagus. It was much cheaper than a bulk Australian and I thought why on earth are the British not drinking this local delight? But of course, the power of branding and marketing is so strong. People become so familiar with a brand that they probably do not regard it as being a foreign product.
I never take or buy British products when I make a trip anywhere, not even tea. Maybe I am an exception to the rule and why buy Australian or Californian wine when in Spain? I would never dream of drinking Spanish wine on a trip to California or New South Wales.
In Tenerife they match the wine to the cuisine, but if you are eating Wall's sausages from the UK why bother with the local delights; each to his own taste.
I have made some brief notes about the other wines I tried on my brief visit to Tenerife , I urge all visitors to try them and others with the local cuisine which often consist of sardines, hake, solomillo (steak), roast kid and rabbit. The local potatoes cooked in their jackets with salted water are also delicious.
Viña Norte Red Tacoronte-Acentejo DO 2008 and produced by carbonic maceration:an excellent wine with intense red fruit flavours and full bodied with a long length on the palate.
Viñátigo Ycoden-Daute-Isora DO 2008 made from the Baboso Negra grape. This wine is full bodied , dry red with very concentrated red fruit flavours. The wine also has well structured tannins which are well integrated with the refreshing acidity. The wine at 15% alcohol did not taste hot. There was a long length on the palate. We drank this wine too young; it will not reach full maturity until 5 to 10 years. This was the best wine that we drank during our entire stay; although it is quite expensive at 20 Euros or so for a bottle. Drink with red meats.
"Patio Real" Urbano Diaz Dorta of Santiago Del Teide, Ycoden-Daute-Isora DO 2008 Dry Red wine; once again a wine that has a pronounced flavour of red berries and well integrated tannins and acidity. The wine had a long length on the palate and will keep. It is the perfect accompaniment to the local cuisine.
Flor de Chansa 2008 Cumbres de Abona Abona DO Dry white wine: this was a well balanced and structured wine with flavours of green fruits and gooseberries a nd with a mouth refreshing acidity. To be recommended with fish.
Bodegas de Miranda Valle de la Orotava Do 2008 Dry Red wine: this wine is full bodied and well balanced and structured for tannins, acidity and red fruit character, some flavour of blackcurrants. The wine will keep for several years.
Subscribe to:
Posts (Atom)