Big Eight Wine Night
We will be sampling the big eight varietals of wine with examples of both class old-world wines and new-world versions from California.
Whites
Sauvignon Blanc
Sauvignon blanc is a green-skinned grape variety which originates from the Bordeaux region of France. The grape gets its name from the French word sauvage ("wild") and blanc ("white") due to its early origins as an indigenous grape in South West France. It is now planted in many of the world's wine regions, producing a crisp, dry, and refreshing white varietal wine. Conversely, the grape is also a component of the famous dessert wines from Sauternes and Barsac. Sauvignon blanc is widely cultivated in France, Australia, New Zealand, South Africa, California, and South America.
Depending on the climate, the flavor can range from aggressively grassy to sweetly tropical. Wine experts have used the phrase "crisp, elegant, and fresh" as a favorable description of Sauvignon blanc from the Loire Valley and New Zealand. Sauvignon blanc, when slightly chilled, pairs well with fish or cheese, particularly Chèvre. It is also known as one of the few wines that can pair well with sushi.
Along with Riesling, Sauvignon blanc was one of the first fine wines to be bottled with a screwcap in commercial quantities, especially by New Zealand producers. The wine is usually consumed young, as it does not particularly benefit from aging. Dry and sweet white Bordeaux, typically made with Sauvignon blanc as a major component, is the one exception.
Old World - Sancerre (AOC) 2007, Les Champs Clos Loire Valley, France
New World -Yorkville Highlands 2006, Yorkville Cellars from Randle Hill Vineyard Redwood Valley, California
Organic grapes
YorkvilleCellars.com
Riesling
Riesling is considered to be one of the world’s great white-wine grapes and produces some of the very best white wines. It’s a native of Germany, where it’s believed to have been cultivated for at least 500 years, possibly as long as 2,000 years. This grape’s balance of good acid and high sugar levels produces wines with considerable aging potential. The delicate but complex Riesling wines are characterized by a spicy, fruity flavor (that’s sometimes reminiscent of peaches and apricots), a flower-scented bouquet, and a long finish. Riesling is vinified in a variety of styles ranging from dry to very sweet. There are extensive Riesling plantings in California where early wines were made in a dry, oaky style. California winemakers now produce high-quality, German-style Rieslings, which are lighter, more delicate, and slightly to medium sweet. They also make some excellent late harvest wines from botrytis-infected grapes. Other states that have had success with Riesling wines include Oregon, Washington, and New York. Australia has extensive plantings of this grape and produces high-quality Riesling wines, particularly from the Eden and Clare Valleys.
New World: - Columbia Valley Dry Riesling, 2007 from Chateau St. Michelle (Columbia Valley, Washington state)
"We made a special dry Riesling just for the Northwest for the past 15 years. Slowly we started hearing from customers in other parts of the country who wanted this drier style Riesling. Starting with the 2006 vintage, we were able to make it available nationwide. The Chateau Ste. Michelle Dry Riesling is a dry, crisp, refreshing style of Riesling with beautiful forward fruit flavors, crisp acidity and an elegant finish. It offers brisk, Riesling character of white peach and mandarin oranges with a clean finish. For the 2007 bottling, we were looking for even more minerality and citrus character by sourcing more fruit from the cooler Yakima Valley. This is an incredibly versatile food wine and my new favorite with oysters.”
-Bob Bertheau, Head Winemaker, Chateau St. Michelle
* Riesling fruit for the Dry Riesling came from cooler sites within the Yakima Valley of eastern Washington.
* Sunny days and cool evening temperatures create ideal conditions for intense aroma and flavor development in the ripening grapes.
* Riesling grapes were picked under cool nighttime skies to preserve the variety’s bright, juicy style and retain all the natural acidity.
Old Word - BEX 2006, Mosel-Saar-Ruwer, Germany
Mineral fades to fruity citrus, honeysuckle, orange blossoms
The Mosel wine region has northernly continental climate that is marked by cool temperatures. The best producing vineyard sites are located along the Mosel river and its tributary where the heat from the sun can be maximized by reflecting up from the water. South & southwest facing slopes are even more sought for because of the increased exposure to direct sunlight that can aid in ripening of the grapes. The soil of the area is dominated by porous slate which has ideal drainage for the regions heavy rainfall and good heat retaining properties. Many of the best vineyards have no topsoil at all, just broken slate. During the summer months the weather is warm but rarely hot with July's average temperatures around 64 °F (18 °C).
Reds
Pinot Noir
New World - Ponzi 2007 (Willamette Valley, Oregon)
Merlot
New World - Red Diamons 2o005, Washington State
softly-spiced black cherry, berry and plum
Cabernet Sauvignon
Cabernet Sauvignon is one of the world's most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Canada's Okanagan Valley to Lebanon's Beqaa Valley. Cabernet Sauvignon became internationally recognized through its prominence in Bordeaux wines where it is often blended with Merlot and Cabernet franc. From France, the grape spread across Europe and to the New World where it found new homes in places like California's Napa Valley, Australia's Coonawarra region and Chile's Maipo Valley. For most of the 20th century, it was the world's most widely planted premium red wine grape until it was surpassed by Merlot in the 1990s.
Despite its prominence in the industry, the grape is a relatively new variety, the product of a chance crossing between Cabernet franc and Sauvignon blanc during the 17th century in southwestern France. Its popularity is often attributed to its ease of cultivation - the grapes have thick skins and the vines are hardy and resistant to rot and frost - and to its consistent presentation of structure and flavours which express the typical character ("typicity") of the variety. Familiarity and ease of pronunciation have helped to sell Cabernet Sauvignon wines to consumers, even when from unfamiliar wine regions. Its widespread popularity has also contributed to criticism of the grape as a "colonizer" that takes over wine regions at the expense of native grape varieties.
There are a couple of noted Cabernet Sauvignon flavors that are intimately tied to viticultural and climate influences. The most widely recognized is the herbaceous or green bell pepper flavor caused by pyrazines, which are more prevalent in under-ripened grapes. Pyrazine compounds are present in all Cabernet Sauvignon grapes and are gradually destroyed by sunlight as the grape continues to ripen. To the human palate this compound is detectable in wines with pyrazine levels as low as 2 nanograms (ng) per liter. At the time of veraison, when the grapes first start to fully ripen, there is the equivalent pyrazine level of 30 ng/l. In cooler climates, it is difficult to get Cabernet Sauvignon grapes to ripen fully to the point where pyrazine is not detected. The green bell flavor is not considered a wine fault but it may not be desirable to all consumers' tastes. The California wine region of Monterey was noted in the late 20th century for its very vegetal Cabernet Sauvignon with pronounced green pepper flavor, earning the nickname of "Monterey veggies". In addition to its cool climate, Monterey is also prone to being very windy, which can have the effect of shutting down the grape vines and further inhibiting ripeness.[2]
Two other well known Cabernet Sauvignon flavors are mint and eucalyptus. Mint flavors are often associated with wine regions that are warm enough to have low pyrazine levels but are still generally cool, such as Australia's Coonawarra region and some areas of Washington State. There is some belief that soil could also be a contributor to the minty notes, since the flavor also appears in some wines from the Pauillac region but not from similar climate of Margaux. Resinous Eucalyptus flavors tend to appear in regions that are habitats for the eucalyptus tree, such as California's Napa and Sonoma valleys and parts of Australia, but there has been no evidence to conclusively prove a direct link between proximity of eucalyptus trees and the presence of that flavor in the wine.
One of the most noted traits of Cabernet Sauvignon is its affinity for oak, either during fermentation or in barrel aging. In addition to having a softening effect on the grape's naturally high tannins, the unique wood flavors of vanilla and spice complement the natural grape flavors of black currant and tobacco. American oak, particularly from new barrels, will impart stronger oak flavors that are less subtle than those imparted by French oak. Even within the American oak family, the location of the oak source will also play a role with oak from the state of Oregon having more pronounced influence on Cabernet Sauvignon than oak from Missouri, Pennsylvania and Virginia. Winemakers will often use a variety of oak barrels from different locations and of different ages and blend the wine as if they were blending different grape varieties.
Cabernet Sauvignon is a very bold and assertive wine that has potential to overwhelm light and delicate dishes. The wine's high tannin content as well as the oak influences and high alcohol levels associated with many regional styles play important roles in influencing how well the wine matches with different foods. When Cabernet Sauvignon is young, all those elements are at their peak, but as the wine ages it mellows; possibilities for different food pairings open up. In most circumstances, matching the weight (alcohol level and body) of the wine to the heaviness of the food is an important consideration. Cabernet Sauvignons with high alcohol levels do not pair well with spicy foods due to hotness levels of the capsaicins present in spices like chili peppers being enhanced by the alcohol with the heat accentuating the bitterness of the tannins. Milder spices, such as black pepper, pair better due to their ability to minimize the perception of tannins—such as in the classic pairings of Cabernet Sauvignon with steak au poivre and pepper-crusted ahi tuna. Fats and proteins reduce the perception of tannins on the palate. When Cabernet Sauvignon is paired with steak or dishes with a heavy butter cream sauce, the tannins are neutralized, allowing the fruits of the wine to be more noticeable. In contrast, starches such as pastas and rice will have little effect on tannins. The bitterness of the tannins can also be counterbalanced by the use of bitter foods, such as radicchio and endive, or with cooking methods that involve charring like grilling.
Old World - Grand Moulin, 2006 (France)
New World - River View 2006 (Napa Valley) River View Vinyards, Morgan Hill California
Old World Bordeaux Blend - Chateau Recougne 2005, Galgon, France
Syrah
Syrah prefers chalky, dry soil in a warm climate. Has one of the highest recommended wine serving temperatures at 65 °F (18 °C). For Syrah produced in France varietal labeling is uncommon and only the appellation name is likely to appear on the label.
Old World - Terrasola, Crianza Syrah/Garnacha Blend, 2005, Catalunya Spain
Syrah (70% Syrah blended with 30% Garancha); Origin in Rhône region of Southeastern France. Garancha: Likely origin in Spain. Prefers soil that is hot, dry and well drained. Is suited to the dry, warm windy climate of Mediterranean Spain and Southern Italy. Typically harvested late in the season, and is relatively low yielding. Has a relatively low amount of tannins.
Dark ruby color. On the nose, it is floral and elegantly perfumed with prominent sweet notes of blueberry and redcurrant jam or compote, well balanced with those of oak ageing (toast, fine notes of coconut and spices). Silky on the palate, presenting notes of red fruits, with toasted notes of caramel and toffee and sweet, smooth tannins.
Suitable for accompanying mildly seasoned meats, especially pork. All types of poultry and game birds. Rice and pasta dishes. Fish with strong sauces.
Terrasola comes from the Catalan word “Terrassola”, which means small terrace.
New World - Trumps Shiraz, 2006 from Cimicky Vineyards, Barossa Valley, Australia
Nebbiolo
Nebbiolo (Italian), or Nebieul (Piedmontese) is a red Italian wine grape variety predominately associated with the Piedmont region where it makes the Denominazione di Origine Controllata e Garantita (DOCG) wines of Barolo, Barbaresco, Gattinara and Ghemme. Nebbiolo is thought to derive its name from the Piedmontese word nebbia which means "fog." During harvest, which generally takes place late in October, a deep, intense fog sets into the Langhe region where many Nebbiolo vineyards are located. Alternative explanations refers to the fog-like milky veil that forms over the berries as they reach maturity or that perhaps the name is derived instead from the Italian word nobile, meaning noble.[1] Nebbiolo produces lightly colored red wines can be highly tannic in youth with scents of tar and roses. As they age, the wines take on a characteristic brick-orange hue at the rim of the glass and mature to reveal other aromas and flavors such as violets, tar, wild herbs, cherries, raspberries, truffles, tobacco, and prunes. Nebbiolo wines can require years of aging to balance the tannins with other characteristics.
New World - Bella's Nebbiolo McKeon-Phillips Winery, 2005. Santa Barbara County, CA
http://www.mckeonphillipswinery.com
Basic info about the varietal: Nebbiolo is an Italian varietal that grows very strongly on the Central Coast of California. A longer growing season with more warm degree days leads to a very developed grape that has a chance to develop all the body and fruit characteristics needed for a great wine. The McKeon-Phillips Nebbiolo is from Lucas & Lewellen Vineyards located in Lompoc, CA.
Tasting notes: Light strawberry flavors right away on the tongue. Soft tannins on the front. Very slight hint of raspberry or currant, not much though. Finishes fast with an incredibly soft body.
Vineyard location/climate: The central coast has the longest growing season in California. These long warm days and nights that miss the extreme heat and cold produce grapes of unmatched character and fruit development.
Any other interesting info about the wine: Nebbiolo, which is usually a blending grape, is somewhat new in the wine scene considering how long wine has been around.
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