Pinot Gris and Pinot Grigio are made from the same grape and are obviously both white wines, but it can be argued that the similarity ends there.
Photo credit: vinomofo.com
Pinot Gris originates in France and is believed to be a mutation of Pinot Noir. It’s mainly grown in the Alsace region of France. The grape is thought to have reached Italy during the 1300s where the variety was called Pinot Grigio. The Italian version is primarily grown in the Alto Adige region of northwestern Italy.
Gris is the French word for gray and grigio is gray in Italian. The gray describes the grayish-purple skin of the grapes.
Both Pinot Gris and Pinot Grigio will appear on wines produced in countries other than France or Italy. There is an abundance of Pinot Gris grapes produced in countries such as Canada, the United States, Australia and New Zealand.
So what determines why some are labelled Pinot Gris while others are referred to as Pinot Grigio? Winemakers have the choice of selecting which name they use. There is no hard and fast rule, however most will base the name on the style of the wine they produce. You can usually tell the style by the colour. Pinot Gris style wines are typically darker and more yellow in colour, whereas Pinot Grigio wines are very light yellow, almost clear.
Pinot Gris wines are rich, full-bodied and accompanied by higher alcohol content. Made with fully ripe grapes that are occasionally barrel fermented, Pinot Gris often has extra sweetness and a creamy feel. The darker grape skins tend to produce a golden colour.
By contrast, Pinot Grigio is harvested early, resulting in a light-bodied, crisper wine with a lower level of alcohol. The aromas are primarily of fresh fruit and florals.
Pinot Gris embodies complex flavours such as cinnamon and lemon, with a tingly aftertaste. Late harvest French-style Pinot Gris is a rather sweet wine. This is due to noble rot, which creates honeylike undertones.
Pinot Grigio tends to be a lighter, crisp, dry style of wine with flavours of citrus and green apple, pear, lime and lemon, with a refreshing spark of acidity. Some Italian-style Grigio wines also have a floral aroma of honeysuckle.
The Pinot Gris style pairs well with roast pork, creamy pasta, and dense cheeses like Comté or Gruyère, seared scallops, or creamy mushroom risotto. Off-dry versions go well with spicy Asian or Indian dishes like chicken tikka masala or Thai green curry.
The lighter Pinot Grigio is a great apéritif but, also goes well with grilled shrimp, salads or fruit platters and sushi.
Now it is up to you to decide whether you prefer Pinot Gris or Pinot Grigio.
Sauternes is a sweet wine from France’s Bordeaux region. It is made from Sémillon, Sauvignon Blanc and Muscadelle grapes that have been affected by Botrytis cinerea, also known as noble rot. Sauternes is one of the few wine regions where infection with noble rot is a frequent occurrence. The noble rot causes the grapes to partially shrivel like raisins, resulting in concentrated and distinctively flavoured wines.
Sauternes is a full-bodied, sweet, late-harvest white wine that is an exceptional dessert wine. It is well complimented by aging in oak barrels and will keep for several decades.
Wine production is not consistent from one year to the next as harvests vary widely. The wines produced from Sauternes can be very expensive, largely due to the very high cost of production.
Sauternes are characterized by sweetness with the zest of acidity. Some common flavour notes include apricot, butterscotch, caramel, coconut, mango, marmalade and citrus, as well as honeysuckle and toasted baking spices. The finish may remain on the palate for several minutes. A Sauternes typically starts out with a golden yellow colour that darkens as it ages.
Most Sauternes are sold in half bottles of 375 ml. The wines are typically served chilled at 10 °C, but wines older than 15 years are often served a few degrees warmer.
Sauternes is a great dessert wine but it may also be served with several food pairings. Consider cheesecake of all kinds, almond tart, lemon tart, meringues and custards. As well, it may be served along side something savory such as Roquefort or Livarot cheese and foie gras or terrine with caramelized onions. Mains such as herb-roasted poultry or spicy Asian fare are recommended as well.
Bordeaux; most people have heard of this French wine region, which is one of the most famous Old World wine regions, but many people don’t understand it. To begin with, Bordeaux is divided into two sections, referred to as the Left Bank and the Right Bank. The banks refer to the left (west)and right (east) bank of the Gironde Estuary and Garonne River.
The Left and Right banks have significantly different terroirs. A terroir is the natural environment in which a particular wine is produced, including factors such as the soil, topography, and climate.
The soil is rockier on the Left Bank. It is packed with gravel and deep deposits of limestone which serves to provide more character and potential quality in the wine. This is why Left Bank wines are considered prime candidates for aging, while Right Bank wines are generally thought to be smoother and more drinkable at the time they are released for sale.
This is not to suggest that Right Bank wines are simple and boring. With limestone closer to the surface and less gravel for the vine roots to contend with, the wines of the Right Bank don’t lack character; it’s just that they possess a different kind of character.
When it comes to the grape varietals grown, because of the differences in the terroir between the Left and Right Bank, each supports its own type of grape. As a result, this is often the best way to distinguish between a Left and Right Bank Bordeaux, as the label will not often tell you. Left Bank wines are mostly Cabernet Sauvignon with a smaller portion of Merlot. The Right Bank wines are dominated by Merlot balanced by a smaller proportion of Cabernet.
The Cabernet dominated Left Bank wines tend to be higher in tannin, thus the reason why they age well. Aging the wine helps to mellow out the tannins and integrate the flavors of the wine. Merlot-based Right Bank wines are generally smoother, with softer fruit flavours as tannins are not as dominating.
The last comparison is between the wineries or chateaux themselves. These are the castle-like structures that appear on many of the Bordeaux wine labels. Generally, the Left Bank chateaux have larger vineyards than those of the Right Bank. Left Bank vineyards are on average 5o to 80 hectares in size versus those of the Right Bank, which only have a maximum of about 30 hectares. However, this is only a fun-fact as vineyard size really has no impact on the quality or character of the wine. Arguably the most renown chateaux include Chateau Margaux, Lafite, and Mouton Rothschild on the Left Bank and Petrus and Cheval Blanc from the Right Bank.
So, which wines are better? Neither. If you are looking for a wine to enjoy with dinner tonight, a Right Bank wine is probably the better choice, whereas if you are looking for a wine to age and appreciate in the future, you will find that a Left Bank wine will improve with age and provide a delightfully satisfying experience when it is uncorked in a few years’ time.
Winter is a time for comfort food and one of my favourite comfort foods is pasta. When it comes to pairing a wine with pasta, the deciding factor should be the accompanying sauce, not the pasta itself because after all, pasta by itself does not have a great deal of flavour.
Photo credit: finewinemaster.com
Tomato-Based Pasta
Tomato-based sauces are high in acid and are often blended with beef or pork. Because of the acidity in tomatoes, a dry, medium-bodied red wine is recommended. Examples of red, medium-weight wines include:
Chianti
Grenache
Nero d’Avola
Primitivo
Rhône Blends
Sangiovese
Zinfandel
Cheese Pasta
There are a wide range of red as well as white wines that will pair well with cheese sauces. You shouldn’t feel restricted to serving just white wine with white cheese pasta. An oaked white wine will have a buttery character that will compliment the creamy sauce. Examples include an oaked Trebbiano or Chardonnay. Here are a couple of white wine options to consider:
Oaked Chardonnay
Oaked Trebbiano
Also, lighter more floral red wines will also pair well with intense hard-cheese pasta, especially if there are mushrooms or root vegetables in the sauce. Red wine options include:
Chianti
Nebbiolo
Pinot Noir
Sangiovese
Seafood Pasta
Light-bodied white wines are the preferred pairing choice for seafood pasta. These wines will be relatively acidic, thus a good balance for creamy white sauces and fatty seafood, such as scallops, shrimp, oysters or mussels. White wine options include:
Chenin Blanc
Grenache Blanc
Pinot Gris / Pinot Grigio
Riesling
Sauvignon Blanc
For seafood pasta that is cooked in a tomato-based sauce, light body red wines or Rosé are a good option. Red wine options include:
Pinot Noir
Malbec
Pesto Pasta
Whether you are serving the traditional pine nut and basil pesto or another type of pesto, the focus should be on matching the green, whether it be parsley, cilantro, mint, etc. which is the centerpiece of the dish. For the most part, herbaceous wines are said to be best suited when serving pesto pasta. Herbaceous wines are those wines that have aromas and flavours like herbs such as mint, vegetables such as asparagus, freshly cut grass or tomato leaves. Wines considered to be herbaceous include:
Grüner Veltliner
Sauvignon Blanc
Cabernet Sauvignon
Primavera (Vegetable) Pasta
Spring onions, garlic ramps, artichoke hearts and broccolini are among the choices on which to base primavera. The objective is to highlight the springy freshness of the vegetables; thus, it is often best paired with a light-bodied white wine with lemony and floral notes. However, if the pasta has major vegetable intensity, it needs to be matched with an equally savory white wine. White sauce wine options include:
Pinot Gris / Pinot Grigio
Riesling
Sauvignon Blanc
Vermentino
If tomatoes are a major component of the primavera, a light-bodied acidic red wine would be a better choice. Tomato sauce wine options include:
Cabernet Franc
Pinot Noir
Rosé
No matter which type of pasta you fancy, one of the corresponding wine options will compliment your meal.
Armenia is a wine region that I was unaware of until I saw an Armenian wine advertised recently in a wine catalogue. That enticed me to do some research and here is what I learned.
The bulk of wine grapes indigenous to Armenia are not very well known in North America. Hindering Armenia’s ability to familiarize the rest of the world with its wines are the ongoing conflicts surrounding its borders. Armenia is situated between Georgia, Iran, Azerbaijan and Turkey. Armenia’s rivers and high plateaus are surrounded by the Caucasus Mountains.
The country’s wine history is ancient. The region of Vayots Dzor claims to be home to the oldest winery in the world, in operation since some 6,100 years ago.
As with some other Eastern European countries, the progression of Armenian wine ended when the Soviet Red Army invaded in 1920. In 1922 the country was merged into the Transcaucasian Soviet Federated Socialist Republic. Then, in 1936 it became the Armenian Soviet Socialist Republic or Soviet Armenia.
Innovation stopped with the elimination of private enterprise. The Soviets converted wineries into processing plants and vineyards turned over fruit for brandy distillation or bulk wine production. Some vineyards were planted in unfavorable locations, while others went neglected or abandoned.
In 1991, after the demise of the Soviet Union, Armenia regained its sovereignty. Young Armenians and those with investment money began to embrace the region’s ancient wine-making techniques and wine culture. As a result, Armenia has become the youngest oldest wine industry in the world.
During the Soviet years a great deal of information was lost, including knowledge of the traits of many indigenous grape varieties, understanding soil suitability, sun preference, as well as how much maceration and aging of the grapes is best. Regaining this knowledge requires years of experimentation.
A few producers work with international grapes mainly for the Russian and other former Soviet republic markets. However, new quality-driven wineries focus on local varieties. Much of the post Soviet revival has included using a combination of modern technology and traditional techniques, such as aging the wine in terracotta jars called karasi.
The drive to produce quality wines has helped winemakers find export partners. Being a landlocked country, Armenia cannot produce low-cost wines. It must become part of the higher-priced market segment.
Armenia contains four main wine regions. The best known is the south-central region of Vayots Dzor, a long, narrow plateau which stands out for its highest elevation vineyards, some which reach almost 6,000 feet above sea level.
The Aragatsotn region is situated at slightly lower elevation. The remaining regions include Ararat, which is located on a sunny plateau, and Armavir, which is a mountainous area in the southwest.
Grape varietals include Areni Noir, which produces medium-bodied red wines with fruits like cherry and strawberry laced with black pepper aromas. It compares in its freshness, silkiness and transparency to Pinot Noir.
Voskehat is Armenia’s signature white grape. The wine has light to medium body. It has floral and stone fruit aromas with notes of herbs and citrus.
Khndoghni, or Sireni, is a red grape that gives black fruit flavors, deep colour, good tannins and the potential to age.
To sum it up, Armenia is small, landlocked and poor. However, it appears to have resilience, an ability to adapt, and a desire to show the world its world-class wines. Many experts feel that there is a future for quality Armenian wines.
My wife and I recently returned from a Rhine River cruise where we had the opportunity to sample wines from Switzerland, France and Germany during our travels. I was most anxious to try some Swiss wines as I had never had the opportunity of tasting any. These wines are not often available outside of Switzerland (see The Wines of Switzerland from May 1, 2021).
The first Swiss wine we tried was a 2022 Weinbau Ottiger Pinot Noir. The wine is very similar in character to a French Pinot Noir. The second sampling was a red blend from Château Constellation sa 1950 Sion, called “Humagne Rouge”. It has a spicy bouquet characterized by notes of pine and cinnamon. It has accents of black fruit aromas balanced by silky tannins. It was very enjoyable.
We ventured through Strasbourg, France and the Alsace wine region. World-renowned for its viticulture, Alsace has a dry mild climate, favourable soils and ideal exposure to the sun for its vineyards. The white wines produced here rival the Rieslings created in neighbouring Germany.
While in Breisach, Germany, the tour offered a wine tasting at Domaine Albert Seltz, Alsatian Vineyards. There they follow a rigorous process to preserve the authenticity of their wines, respecting traditional techniques while integrating the most recent advances in technology. Sustainable viticultural practices are followed that promote biodiversity and respect for nature.
The area surrounding Breisach, the capital of Alsatian wines, has the third largest wine co-op in the world, following California and South Africa. Twelve million litres of wine are produced there each year, taking advantage of being the sunniest place in all of Germany.
We also visited Rüdesheim, which is a German winemaking town in the Rhine Gorge, and part of the UNESCO World Heritage Site. It is in the heart of the Rheingau wine region.
Close to Speyer, Germany lies the Roter Hang wine area. It is considered to be one of the most important vineyard sites in the world, sitting to the south of Mainz, not far from Nierstein and Nackenheim. The soil is red, the result of red slate that exists throughout the region, providing the perfect conditions for outstanding wines that are characterised by unmistakeable flavour.
Further north at the intersection of the Rhine and Moselle Rivers is the town of Koblenz. Koblenz is a principal seat of the Mosel and Rhenish wine trade. Mosel is best known for growing some of the finest Riesling grapes in the world.
The vineyards are found tiered along the hillsides of the Moselle River. The steepest vineyard slopes in all of Europe are found here. Some of the grape vines are planted in vertical rows while others are in horizontal rows. The grapes planted vertically are machine groomed vines while those planted horizontally are generally on the steepest slopes and are maintained totally by manual labour.
Along the Moselle River in Winningen we visited the Weingut Rüdiger Kröber winery where we sampled four different Riesling wines ranging from dry to sweet; the 2022 “Kröber Weingut Steinig Riesling” dry, the 2022 “Kröber Weingut Uhlen Laubach” dry, the 2022 “Kröber Weingut Winninger Brückstück Riesling Feinherb” semi dry and the 2021 “Kröber Weingut Winninger Röttgen Kahimer Riesling Alte Reben” sweet. I found the Uhlen Laubach to be my favourite as it was robust with character and full of flavour.
The winery’s vineyards are up to 28 terraces in height along the slope of the hills. Weingut Rüdiger Kröber grows 90% Riesling, 5% Pinot Blanc and 5% Pinot Noir varietals. The vines range from 50 to 80 years in age. The winery produces 60,000 bottles of wine per year and like many of the wineries in the region, it is all sold locally to individuals and restaurants.
Now that we have returned home from the Rhine, my wife and I are in the midst of planning our next wine excursion, which will be along the Rhone River in France during the spring of 2024.
Italy is the largest wine-producing nation in the world and has 20 wine regions. Unlike other countries where grape growing is largely restricted to specific geographical areas, Italian wine is produced nearly everywhere from the top of the boot to the tip of the toe.
Most serious wine drinkers are well acquainted with Tuscany’s Chiantis and Piedmont’s Barolos and Barbarescos. However, with so many wine regions, each having its own unique terroir, and with over a thousand indigenous grapes, there are many great quality, lesser known Italian wines.
The next time you are at your favourite wine store, try a bottle from one of these lesser-known wine regions.
Abruzzo
This southern region is referred to as ‘the green lung of Italy’. Historically, the area was known for the bulk wine production of Montepulciano and Trebbiano, but wineries are working on changing that. There is a native light-skinned white grape varietal called Pecorino, that was once thought to be extinct, but is now gaining popularity thanks to its ability to produce ripe and refreshing wines.
Calabria
Calabria, which is situated at the toe of the boot, has been producing wine for more than 2,500 years. It’s best known for a regional style called Ciro Rosso, made from the Gaglioppo grape. It is a powerful, flavourful red with earthy notes and persistent fragrance.
Campania
Located in southern Italy, east of Naples, Campania is primarily home to the Aglianico varietal. It has very high acidity and tannins, similar to Piedmont’s Nebbiolo grape. Thus, Campania is sometimes referred to as the ‘Nebbiolo of the south’. It produces an earthy, hearty red wine that goes well with fatty meats and spicy sauces, and like its Piedmont counterpart, has tremendous aging potential.
Emilia-Romagna
Emilia-Romagna is one of the oldest wine-producing regions and spans most of central Italy. It’s known for Lambrusco, a sparkling red wine made from the grape of the same name. The wine ranges from dry to sweet, depending on the producer. It has high acidity and notes of berry.
Friuli
Friuli is situated in northeastern Italy between the Alps and the Adriatic Sea. The region was historically known for its white wines, many of which were created from the area’s Friulano grapes. However, it is now receiving international attention for its red wines, which are composed of international varietals such as Merlot.
Lake Garda
Lake Garda
Garda, the largest lake in Italy, is in the alpine foothills, midway between Venice and Milan. There are several small wine regions scattered along its shores, each with its own specialty. For example, the Bardolino region produces wines from Corvina, Molinara and Rondinella varietals, similar to those grapes of the Valpolicella region.
The Lugana region has developed a reputation for bold complex white wines from locally grown Trebbiano grapes.
Langhe
The Langhe region is found between the Barolo and Barbaresco appellations in the Piedmont region of northwestern Italy. Just like Barolo and Barbaresco, Langhe makes its most acclaimed wines from local Nebbiolo grapes.
Liguria
Liguria is in north-west Italy to the south of Piemonte. The eastern half of the region is home to the famous wine-producing Cinque Terre area, while the western side, Riveria Ligure di Ponente, is known for several highly distinctive wines. Rossese is unique, said to be unlike any other Italian red. It’s been likened to both Dolcetto and Valpolicella and yet boasts its own unique complex character.
Sardinia
Sardinia is the second largest island in the Mediterranean Sea. There are several underrated indigenous wine varietals found there such as Vermentino, Cannonau and Mirto. Wines made from the white grape Vermentino are crisp, acidic and fruity.
The island’s dominant red variety is Cannonau, which is very similar to France’s Chateauneuf-du-Pape. It has robust fruit and earthy flavours.
Sicily
Sicily is an island off the coast of the tip of Italy’s boot. Its finest red wines are made from Nero d’Avola grapes which grow in arid vineyards and produce rich wines with intense flavour. Similar to Syrah, it has the ability to produce a hearty, fruity and sometimes tannic wine. There are also reds that are produced from the Nerello Mascalese varietal that create elegant, expressive wines.
Taurasi
In western Italy, south of Umbria is the town of Taurasi. The local vineyards contain Aglianico, Nebbiolo and Sangiovese grapes which are Italy’s three most distinguished varieties.
Umbria
Umbria is located in the middle of central mainland Italy. It is bordered by Tuscany to the north and west, Marche to the west and Lazio to the south. According to some experts, Umbria is home to some of the most undervalued wines in Italy, ranging from crisp, dry Grechetto to bold, ruby red Sagrantino. Sangiovese grapes are also popular in Umbria.
During a recent 16-day springtime excursion to Italy as part of a tour group, I discovered passionate people, their food and their wine. I enjoyed homemade soups, pasta, olives and olive oil, mozzarella and parmigiana reggiano cheese, prosciutto, seafood, pizza, risotto, gelato, tiramisu, limoncello and a variety of amazing coffees.
Aperol Spritz
Italy is the home of the “Dolce Vita” sweet life of physical pleasure and self-indulgence. It has the subliminal charm of fine leathers, renaissance art, classical music and of course, great food and wine.
My wife Valerie and I had the wonderful opportunity to travel by bus through the regions of Veneto, Emilia-Romagna, Tuscany, Lazio and Campania where we enjoyed the regional cuisine and wines.
We began our excursion in Veneto, the home of the cities of Venice and Verona where the white sparkling wine Prosecco is enjoyed in numerous cocktails; most notably Aperol Spritz and Bellini. Aperol Spritz consists of 3 parts Prosecco, 2 parts Aperol and 1 part soda. It is then garnished with an orange slice before serving.
A classic Bellini consists of 1 1/2 oz. of peach puree, topped off with chilled Prosecco. It is served in a champagne glass and garnished with a peach slice. Both drinks are refreshing on a warm sunny day.
The first winery we visited was the Le Fraghe winery near Verona, where we sampled several of their wines. First was Camporengo Garganega, which is straw yellow in colour. It has a balanced bouquet of floral hints of acacia and mimosa with peach and apple. It has full body flavour.
The second wine, Ròdon Chiaretto di Bardolino, consists of red Corvina and Rondinella grapes. Cherry red with rich purple highlights, Ròdon has fragrant aromas. Notes of wild rose are the first to emerge, followed by nuances of wild strawberry and redcurrant. The wine is crisp and full bodied. It also had excellent tannins and acidity with a lengthy finish.
Brol Grande Bardolino Classico consists of Corvina and Rondinella grapes. Brol Grande is a purple-tinged ruby red of medium intensity. Its bouquet is the result of a blend of the fruity essences of sweet-sour cherry and blueberry, along with spicy nuances of cinnamon and black pepper. The one-year barrel time helps the development of the wine. It has a long and slightly salted finish.
All three wines contain Italy’s DOC designation. They are occasionally available in wine stores in Ontario and Quebec.
Veneto is also the home of Valpolicella and Amarone wines. Unfortunately we did not have the opportunity to visit one of these wineries.
The second winery we visited was the Fattoria Poggio Alloro winery, in San Gimignano, Tuscany. The name Poggio Alloro means Bay Leaf Hill, and it refers to the bay laurel bushes that grow on the property. The farm is a family business. At the present time it consists of one hundred hectares and it is completely organic. The grape varietals include Vernaccia di San Gimignano (a local grape that grows only in this town), Sangiovese (to produce the famous Chianti wine), Canaiolo, Colorino, Malvasia and Trebbiano, Chardonnay, Cabernet, and Merlot.
We sampled six wines while we were there, three white and three red. The white wines included Montecarlo Bianco, which is a blend of 50% Vermentino Toscano and the balance consisting of Vermentino, Roussanne, Sauvignon and Pinot Bianco. This combination produces a light, clear wine with a straw yellow colour. The aroma is delicate while the taste is dry, delicate and well-balanced. Montecarlo Bianco has the DOC designation.
The second white was Montecarlo Bianco Otium, which consists of 40% Trebbiano Toscano, 20% Vermentino, 20% Roussanne, 10% Sauvignon and 10% Pinot Bianco. This wine also contained the DOC designation.
The final white was Incantate Bianco IGT Toscana, which was made totally of Chardonnay grapes. The flavour is tropical and the wine is well balanced.
The first red wine presented was Montecarlo Rosso, which was a blend consisting of 60% Sangiovese, Syrah, Canaiolo, Malvasia and Merlot. It is a light red wine with an aroma that is intense, and the taste is delightfully smooth and dry. It contains the DOC designation.
The second red was Montecarlo Rosso Otium, a DOC designated wine consisting of 50% Sangiovese, 30% Syrah, 10% Cabernet and 10% Merlot. It was aged in oak barrels for four months.
The final wine was Incantate Rosso Toscana which was a bold and structured blend of 60% Merlot and 40% Syrah.
There are also 1,500 olive trees on the farm that are utilized to produce extra-virgin olive oil. The olives are completely hand picked each November and then cold pressed to guarantee the superior quality of this product.
The final winery that we attended was the Tenuta Torciano winery, also in the San Gimignano area. The winery provided a wonderful lunch to accompany the wine tasting but unfortunately the staff did not display the labels of the wines or describe the wines in any detail. The wines are available to be ordered online but they did not say whether any could be purchased from wine stores within Canada.
One wine that we sampled was Tenuta Torciano Baldassarre “IGT Toscana”. This wine is a blend of Sangiovese Grosso, Cabernet and Merlot. It had a deep ruby red colour which transitions to garnet as it ages. It has an elegant bouquet. Hints of wood can be perceived amidst the typical herbaceous notes. Its flavour is dry, full and smooth.
Chianti Classico “Doge” DOCG red wine is produced with Sangiovese grapes, which are harvested by hand and then aged for 12 months.
Doge is characterized by an intense ruby red color. The nose contains hints of violet, then enriched with nuances of ripe red fruit, licorice and vanilla. The taste is full and harmonious, with soft tannins.
Tenuta Torciano Chianti Classico Riserva “Godenzio” is made from Sangiovese and Canaiolo grapes. It has a deep ruby red colour with a penetrating bouquet and full and smooth taste.
Overall, many wines produced in Italy are not intended for export but to be consumed as table wine within Italy itself. These wines are released and drank at a young age, have an abundance of fruit flavour and a slightly lower alcohol level. Examples of these wines include Dolcetto, Montepulciano, Nero d’Avola, Aglianico and Negroamaro.
Unfortunately, being part of a tour, we were at the mercy of the tour company as to which wineries we visited. On the other hand, we had the opportunity to travel to two cheese factories, a couple of olive farms, a Prosciutto farm and a limoncello producer where we enjoyed experiences we otherwise wouldn’t have.
When you think of wine regions of the world it is unlikely that the Netherlands immediately comes to mind. Wine has been produced in The Netherlands for centuries but the winemaking industry has been working hard to reinvented itself over the past few decades. The quality of wines made in the Netherlands has increased immensely and as a result, it is slowly but surely becoming a true wine country.
Photo credit: Google
The improvements are the result of the development of new grape varieties that are better suited to the Dutch climate. These new grapes have served to increase vineyard acreage 10-fold. Also, the Dutch vintners are becoming more experienced, thus improving the quality of Dutch wines.
There are about 170 commercial vineyards in The Netherlands with a combined vineyard acreage of about 320 hectares. Most of the vineyards are in the south of Limburg, the warmest region in The Netherlands and traditionally the best place to grow grapes. The majority of the grapes are white varietals due to the cool climate, although there is some Pinot Noir grown as well.
Traditional grape varietals include whites such as:
Auxerois
Chardonnay
Müller-Thurgau
Pinot Blanc
Pinot Gris
Since 2000, several new grape varieties better suited to the Dutch climate have been added. There are more red grapes among these new varieties.
White varietals include:
Johanitter
Muscaris
Solaris
Souvigner Gris
Red varietals include:
Regent
Cabernet Cortis
Rondo
I have never had the opportunity to try wine from The Netherlands but I am hopeful that I will have that chance when I visit there later this year. Unfortunately, these wines do not seem to be available in any of the wine or liquor store that I have access to. Hopefully one day …
The aromas of wine, which are also referred to as the nose or bouquet, range from simple to very complex, depending on the wine. The best way to release the aromas is to swirl the liquid around the bowl of the glass. This will expose the liquid to the air, thus releasing all of the smells.
Photo credit: finedininglovers.com
When you go to smell the wine don’t be bashful; stick your nose as far as you can into the glass and close your eyes. You will notice a lot more scents this way. Then breathe in deep. As you do, think about what aromas you’re picking up.
If it’s a white wine, you may be reminded of bananas, lemon rind or pineapple. If it’s a red wine, you may smell prunes, cherries, strawberries, peppers, plums or tobacco. Sometimes you may just smell grapes. Your brain will only pick up scents that you are familiar with and have smelled before. Thus, you and I could smell the same wine at the same time and relate a totally different experience. The aroma is in the brain of the beholder.
When identifying the aromas, the experts will consider them at three levels referred to as primary, secondary and tertiary. Primary aromas come from the grapes or are created during the fermentation process. A simple wine may show a very limited number of primary aromas whereas a more complex wine may display many more primary aromas.
White wines will display fruity aromas such as lemon, lime, grapefruit, apricot, peach or plum. Red wines tend to present smells of strawberry, raspberry, blackcurrant or cherry. There may also be floral, herbaceous scents in both white and red wines.
The secondary aromas in wine are created by the post-fermentation process. The most obvious of these are extracted from the oak that the wine barrels are made of. Oak is often used when making wines such as Chardonnay, Cabernet Franc, Cabernet Sauvignon and Shiraz. The oak can create hints of vanilla, cloves, coconut, cedar, chocolate, coffee or smoke. Non-oak aromas may include cream, butter, cheese, toasted bread or biscuits.
Tertiary aromas occur as the wine ages in the bottle. Only older mature wines will display these characteristics. White wines may have aromas of orange marmalade, ginger, nutmeg, honey and stone fruits, such as peaches or plums. Red wines may show hints of dried fruit, leather, mushroom, meat, tobacco or caramel.
There you have it; the aromas in wine are created at three different levels but how you interpret them will be as unique as you.
A Layman's Wine Musings 