Viticulture began in British Columbia around 1859, but it wasn’t until the 1990s that a quality-focused approach saw the emergence of consistent, comprehensive excellence in their wines. The Okanagan Valley is situated in the rain shadow of the Coast and Monashee mountain ranges, which protect the valley from rain and help create ideal conditions for over 60 grape varieties to flourish.
The valley stretches over 250 kilometres, experiencing a temperature differential of about 5°C from north to south which, along with numerous site-specific mesoclimates, has a significant impact on the style and type of wines produced.
With 84% of the province’s vineyard acreage, the valley stretches over 250 kilometres, across four sub-regions, each with distinct soil and climate conditions suited to growing a range of varietals from sun-ripened reds to lively, fresh and often crisp whites. The four sub-regions are Golden Mile Bench, Naramata Bench, Okanagan Falls and Skaha Bench.
With both quiet family-run boutique vineyards and world-class operations, the Okanagan Valley wineries are rich in tradition and character, consistently ranking among the world’s best at international competitions. Nearly every style of wine is produced across the whole spectrum of sweetness levels that include still, sparkling, fortified and dessert wines—most notably ice wines.
The more than 60 grape varieties grown in the Okanagan include Merlot, Cabernet Sauvignon, Pinot Noir, Pinot Gris, Chardonnay, Auxerrois Blanc, Marechal Foch and Cabernet Franc. Additionally many German varieties are still found throughout the Okanagan including Riesling, Gewürztraminer, Bacchus, Optima, Ehrenfelser, Kerner and Siegerebe.
Recently, growers have been planting warmer climate varieties typically not associated with the Canadian wine industry. These varietals include Sangiovese, Syrah, Tempranillo, Trebbiano, Pinotage, Malbec, Barbera and Zinfandel.
The Okanagan Valley is on my bucket-list of places I would like to visit once we reach the post-COVID-19 era. The valley provides not only great wines but is a hiker’s and biker’s dream, with awe-inspiring vistas, theatre, music, boating, art galleries, craft breweries, boutiques, artisanal bakeries and great restaurants.
Switzerland may be a little known wine producing nation but it has been making wine for more than two thousand years. Swiss wine’s lack of fame is not due to any lack of quality or quantity, but because it is produced mostly for the Swiss themselves.
The Swiss consume nearly all the wine they make. In 2016, Swiss residents drank 89 million litres of domestic wine which made up only about a third of the total 235 million litres of wine they drank. They export only about 1% of their wine production and the majority of that goes mainly to Germany.
Things are gradually changing as the world is beginning to discover the high quality of Swiss Pinot Noir and white wines made from the locally grown Chasselas.
Switzerland possesses multi-cultural influence. The Germanic wine influence is demonstrated by a preference for varietal winemaking and crisp, refreshing wine styles, and is most prevalent in the German-speaking north between Zurich and the Rhine. French influences are felt mostly in the French-speaking south-west in Geneva, Vaud and Valais. Switzerland’s favourite grape varieties – Chasselas, sometimes referred to as “Fendant”, Pinot Noir, Gamay and Merlot are all of French origin.
Do to the terrain, Swiss wines are some of the world’s most expensive. Many vineyards are inaccessible to tractors and other vineyard machinery so most work is done by hand. This substantially increases production costs. This does have an advantage; when grapes are harvested by hand, there is an obvious incentive to favour quality over quantity.
The Chasselas white wine grape is gradually giving up production to more popular ‘international’ varieties like Chardonnay and Sauvignon Blanc. Riesling, Pinot Gris, Pinot Blanc and Gewurztraminer are also grown in Swiss vineyards.
Red wines now outnumber whites in Switzerland. Pinot Noir, also known as Blauburgunder, is the most widely produced and planted variety in the country, making up almost 30% of wines produced. Chasselas represents just over a quarter of all wines.
The next most popular wine in the red category is Gamay. It is often blended with Pinot Noir to produce “Dôle” wines.
Also significant among Swiss red wine grapes is Merlot. Syrah has also done well here, even if only in the warmest parts of the country.
Wine has been produced in Switzerland for more than 2,000 years. As in France, the spread of viticulture during the Middle Ages was mainly driven by monasteries.
Today the Swiss wine industry has about 16,000 hectares of vineyards that produce about 100 million liters of wine each year.
The government body in charge of the Swiss appellation system, the OIC, has a separate title for each of the country’s three official languages: “Organisme Intercantonal de Certification” in French, ‘Interkantonale Zertifizierungsstelle” in German and “Organismo Intercantonale di Certificazione” in Italian. The OIC is responsible for delineating the official Swiss wine regions and creating wine quality guidelines and laws. The OIC is reportedly in talks to bring their labelling practices into line with European standards even though the country is not a member of the European Union.
I myself have never had the opportunity to try Swiss wine but I will keep an eye out for it whenever I cruise the aisles in the Vintages section of my local liquor store.
There are in excess of 100 grape varietals that have 2 or more uniquely different names. Many of these have multiple names within the same country! I have compiled a list of the more common ones that make an appearance in wine stores in North America.
So what’s in a name? Are they always interchangeable, or does their place and name hold a clue to their style?
Where a grape is grown may greatly impact its flavour. I have compiled some examples where this is the case.
Red Varietals
Blaufränkisch grapes, also known as Lemberger, Kékfrankos, Frankovka, and Frankinja, are found in the temperate and distinctly continental latitudes of Central Europe. In eastern Austria, it’s known as Blaufränkisch. In southern Germany, it’s Lemberger. It also goes by Kékfrankos in Hungary, Frankovka in northern Croatia and western Slovakia and Frankinja in eastern Slovenia. No matter the name, it produces quality reds that age well. It also forms part of Egri Bikaver, Hungary’s historic “bulls’ blood” wine.
Fairly full-bodied for such northerly reaches, Blaufränkisch produces structured, elegant wines. Cooler vintages or sites add an irresistible pepperiness to the usually dark-fruit spectrum, where there are notes of dark cherry and blueberry.
Vinified in stainless steel, Blaufränkisch is sometimes confused with fuller-bodied Gamay. However, when aged in small, new oak barrels, Blaufränkisch attains some punch and needs to be laid down for a few years to return to its inherent subtlety.
Grenache, also known as Garnacha and Cannonau is known for its luscious red fruit flavours. Grenache is an archetypal Mediterranean variety. It needs full sun, will withstand heat and drought and it thrives on meager, stony soils.
Grenache is full-bodied without being tannic. It can also make charming, aromatic reds in the Rhône cru villages of Vinsobres, Rasteau, Gigondas and Vacqueyras. As Cannonau in Sardinia, it’s bigger, stronger and bolder.
Malbec, also known as Côt, is synonymous with Argentina, where this aromatic, black grape revels in the bright, high-altitude sunshine of the Andes.
Malbec is sometimes referred to as Côt in France. It’s even one of the five permitted varieties in red Bordeaux, even though it ripens unreliably there. In France’s cooler Loire Valley, Côt produces wines that are very fresh, and often spicy.
The Mourvèdre grape also referred to as Monastrell, Mataro, Rossola Near and Garrut, is a thick-skinned, small-berried grape of Spanish origin that thrives in hot climates. Mourvèdre is at home on the Mediterranean coast in Spain, where it’s called Monastrell, and forms the gutsy, heavy, tannic reds of Yecla, Jumilla and Alicante. In Australia, where it’s known as Mataro, it is included in Grenache, Syrah and Mourvèdre blends.
The Primitivo grape of Italy is also known as Tribidrag or Crljenak Kaštelanski in its native Croatia and Montenegro, as Primitivo in Puglia and as Zinfandel in California.
As a red wine, Zinfandel always boasts full, juicy and plump fruit that covers a spectrum of ripeness, often with elevated alcohol levels of up to 14%. In Puglia, Primitivo is smooth and warming. On an inland elevation, Gioia del Colle produces the freshest versions, while coastal Primitivo di Manduria is strong, dense and powerful. In Croatia and Montenegro, Tribidrag is produced as a fruity local wine.
Syrah, also known as Shiraz, can taste almost like polar opposites depending on the climate. Syrah was traditionally a French grape found in the Northern Rhône region. There the grape has firm, drying tannins and is more slender.
Known as Shiraz in Australia, the grape is most distinct in the hot Barossa and warm McLaren Vale regions, but it also thrives in cooler Canberra. Australian Shiraz is often described as peppery, big and bold.
White Varietals
Chenin Blanc is also known as Pineau de la Loire and Steen. It is native to France’s cool Loire Valley, where it is also called Pineau de la Loire. Its acid is high, and its expression always tinged with apple flavors that range from green to dried.
It’s inherent acidity makes Chenin Blanc a popular grape in South Africa, where it’s referred to as Steen.
Pinot Gris, also known as Pinot Grigio, Grauburgunder, Fromenteau, Pinot Beurot, Ruländer, Malvoisie, Pinot Jaune and Szürkebarát, may range from being an easy-drinker to a full-flavoured white.
Easy-drinking, lighter versions are often labeled Pinot Grigio, while rounder wines, often with some residual sweetness, are designated Pinot Gris. Pinot Gris makes full-fruited, rounded whites heavy enough to accompany red meat and are suitable for aging.
The Vermentino grape is also known as Rolle, Pigato, and Favorita and thrives in Italy, France and on the islands of Corsica and Sardini., prized for its fine, crisp acidity.
On its own, Vermentino displays citrus aromatics and inherent crispness. From the Tuscan coast, it evokes a citrus-scent. Pigato, from Liguria, while still fresh, is a little more robust and structured.
As Vermentino di Gallura from Sardinia, the grape is fuller-bodied with intense, medicinal notes of lemon balm and yarrow. When grown in places such as Italy’s Piedmont region, it is known as Favorita. There the grape takes on an aromatic quality. More recently, Vermentino is also finding a new home in Australia.
The Lists
Below is a more complete list of both red and white varietals and countries where they are located.
Reds
Varietal
Location
Blaufränkisch / Limberger
Austria, Germany, Slovakia, Hungary, Romania, Croatia, Italy, USA
Selecting a wine can be confusing enough without adding the complication of a single varietal having multiple names. Hopefully this helps remove some of the mystery for you.
Lebanon is among the oldest sites of wine production in the world. The Phoenicians of the coastal strip were instrumental in spreading wine and viticulture throughout the Mediterranean in ancient times. For this reason, Lebanon is included as an ‘old world’ wine producer along with the wine nations of Europe.
Despite the many conflicts in the region, Lebanon manages to produce about 8,500,000 bottles of wine each year. The majority of this wine comes from the Bekaa Valley, which produces some wonderful red wines.
One of the best known labels internationally is Chateau Musar, which is renowned for its bordeaux-like structure. This winery has been creating international attention since the 1970s. For a long time, Musar was a lone success; but since the mid-2000s new winemakers have started to emerge. These new producers are creating a style they feel is more “Lebanese”, with less European influence. Using different grape varieties and techniques they are creating wines with a definitive sense of place.
Chateau Kefraya’s oaked Bordeaux-blended red and Ksara’s dry rosé are great examples of the new producers as well as Massaya, a serious red wine enterprise backed by top quality St-Émilion and Châteauneuf expertise. Other up and coming ventures include Chateaux Belle-Vue, Khoury, St Thomas and Domaines de Baal, des Tourelles and Wardy.
One member of the new breed of vintner is the head of Domaine des Tourelles, Faouzi Issa. He is a Château Margaux–trained winemaker who believes the future of Lebanese wine lies not with Cabernet, but with the Lebanese Cinsaut grape. The floral, slightly spicy Cinsaut tastes like Pinot Noir.
Other producers are championing native varietals such as Merwah and Obaideh. Château Ksara launched its first 100 percent Merwah in 2017; a single-vineyard white with notes of citrus and melon. Château Kefraya has gone further, testing a dozen native grapes including Assali el Arous, Inab el Mir and Assouad Karech, as well as aging the wines in amphorae, which is a tall ancient Greek or Roman jar with two handles and a narrow neck, in recognition of the grapes’ Phoenician heritage.
Naji and Jill Boutros returned home from work careers in London to begin producing wine in Bhamdoun, the small mountain village where Naji was raised. Today their winery, Chateau Belle-Vue, supplies its reds to Michelin-starred restaurants in London and Chicago. And it has breathed new life into a community that has been decimated by war.
In Canada we are fortunate enough to have Lebanese wines occasionally available in the Vintages Section of the local liquor stores. I’d suggest they’re worth giving a try.
The sweetness of a wine is determined by how our taste buds interpret the interaction of a wine’s sugar content, the relative level of alcohol, acid and tannins. Sugars and alcohol enhance a wine’s sweetness; acids (sourness) and bitter tannins counteract it.
Among the components influencing how sweet a wine will taste is residual sugar. It is usually measured in grams of sugar per litre of wine (g/l). Residual sugar typically refers to the sugar remaining after fermentation stops, but it can also result from the addition of unfermented must (a German practice known as Süssreserve) or ordinary table sugar.
Even among the driest wines, it is rare to find wines with a level of less than 1 g/l. By contrast, any wine with over 45 g/l would be considered sweet, though many of the great sweet wines have levels much higher than this. The sweetest form of the Tokaji or Eszencia, contains over 450 g/l, with some vintages reaching 900 g/l. Such wines are balanced by the use of acidity. This means that the finest sweet wines are made with grape varieties that keep their acidity even at very high ripeness levels, such as Riesling and Chenin Blanc.
The sweetness of a wine is also controlled by factors such as the acidity and alcohol levels, the amount of tannin present, and whether the wine is sparkling or not. A sweet wine such as a Vouvray can actually taste dry due to the high level of acidity. A dry wine can taste sweet if the alcohol level is increased.
Medium and sweet wines are perceived by many consumers as being of lower quality than dry wines. However, many of the world’s great wines, such as those from Sauternes or Tokaji, have a high level of residual sugar, which is carefully balanced with additional acidity.
People with more proteins in their saliva do not feel the drying effect of tannin as much as people with less. Another interesting fact is that the taste of tannin is reduced when paired with salty and fatty foods.
Our sense of smell also greatly affects our perception of sweetness. A wine that smells sweeter will also taste sweeter. Wine varieties are often referred to as ‘Aromatic’ because of their sweet floral aromas. A few examples of this are Riesling, Gewürztraminer, Torrontés, and Moscato.
The sweetness scale for wine ranges from bone dry to dry, off-dry, semi-sweet, sweet and very sweet.
THE WHITE WINE SCALE
Bone Dry with flavours of lemons and minerals
Pinot Grigio (Italy)
Pinot Gris (France)
Albariño (Spain)
Garganega (Italy)
Dry Furmint (Hungary)
Gavi (Italy)
Muscadet (France)
Chablis (France)
Grenache Blanc (Spain, France)
Macabeo (Spain, France)
Vinho Verde (Portugal)
Grillo (Italy)
Arinto (Portugal)
Dry with Savory and herb flavours
Sauvignon Blanc (France)
Verdejo (Spain)
Grüner Veltliner (Austria, Hungary, Slovakia, and the Czech Republic)
Veroiccho (Italy)
Colombard (France, California)
Dry with flavours of grapefruit and green apple
Vermentino (Italy)
Sauvignon Blanc (New Zealand)
Dry Chenin Blanc (France)
Dry Torrontés (Argentina)
Dry with flavours of yellow apple and pineapple
Chardonnay (France, Australia, North America)
Marsanne (Switzerland, France)
Roussanne (France)
Sémellon (France, Australia)
Trebbiano (Italy, France)
Dry with flavours of peach and lemon
Pinot Gris (United States, Canada)
Viogner (France, Australia, North America, South America, New Zealand, South Africa)
Dry Riesling (Germany, Australia, Hungary, Washington State, Canada)
Off-Dry with flavours of honeycomb and lemon
Kabinett Riesling (Germany)
Spätlese Riesling (Austria)
Chenin Blanc (France)
Torrontés (Argentina)
Müller Thurgau
Semi-Sweet with flavours of tropical fruit
Moscato (Italy)
Gewürztraminer (Germany)
Sweet with flavours of sweet lemon and honey
Late Harvest white wine (Everywhere)
Sauternes (France)
Ice Wine (Canada)
Auslese Riesling (Germany)
Tokaji (Hungary)
Very Sweet with flavours of golden raisin, fig and apricot
White Port (Portugal)
Moscatel Dessert Wine (United States)
Passito (Italy)
Vin Santo (Italy)
THE RED WINE SCALE
Bone Dry with a bold, bitter finish
Tannat (France, Uruguay, Argentina, Australia, Brazil, Bolivia, Peru, South Africa, Italy
Nebbiolo (Italy)
Sagrantino (Italy, Australia)
Malbec (France)
Bone Dry with savory flavours
Chianti (Italy)
Bordeaux (France)
Tempranillo (Spain)
Mourvèdre (France)
Anglianico (Italy)
Barbera (Italy)
Montepulciano (Italy)
Dry with flavours of vegetables and herbs
Sangiovese (Italy)
Carménère (France)
Cabernet Franc (France, Canada)
Lagrein (Italy, California)
Cabernet Sauvignon (France, Canada)
Dry with flavours of tart fruits and flowers
Mencía (Spain)
Valpolicella (Italy)
Rhône Blend (France)
Beaujolais (France)
Burgundy (France)
Syrah (France)
Merlot (France)
Trincadeira (Portugal)
Dry with flavours of ripe fruits and spices
Garnacha (France, Spain)
Amarone Della Valpolicella (Italy)
Negroamaro (Italy)
Pinotage (South Africa, Brazil, Canada, Israel, New Zealand, United States, Zimbabwe
Semi-sweet with flavours of candied fruit and flowers
Lambrusco (Italy)
Brachetto D’Acqui (Italy)
Recioto Della Valpolicella (Italy)
Sweet with flavours of fruit jam and chocolate
Port (Portugal)
Banyuls (France)
Maury (France)
Very sweet with flavours of figs raisins and dates
Tawny Port (Portugal)
Vin Santo (Italy)
Final Thoughts
Depending on where a grape is grown, the characteristics may change somewhat. The climate and soil can be a great influence over taste. For example Pinot Noir from Burgundy, France can be very different from the same varietal grown in Canada or the United States. The same applies to any other varietal grown in multiple climates.
When Romania joined the European Union in 2007, it began the task of creating a good reputation for producing quality Romanian wines. Five years were spent reviewing and organizing its wine industry. New wine laws covering production standards and labeling have been put in place and they have continued to evolve. The three quality categories are Vin de Masa (Table Wine), Vin cu Indicatie Geografica (IGP) and Denumire de Origine Controlata (AOP/DOC equivalent).
There has been an emergence of good quality, small Romanian wine producers. These wineries have a completely different approach to wine making than the large volume producers. This has resulted in the development of some premium Romanian wine. However, there is still a lot of low-quality, high-volume production. It has been reported that only about a third of Romanian vineyards use high quality grapes. This is the lowest percentage in Europe.
International Organisation of Vine and Wine (OIV) statistics place Romania as fifth in Europe and tenth in the world for the area under vine. This puts Romania in a similar situation to Chile and Portugal when comparing the portion of the country under vine. Wine production is slightly above that of New Zealand.
The Romanian wine-making industry suffered during the communist era as a result of quantity being prioritized over quality. With the end of communism the country had to deal with hyperinflation and hard economic times and the wine industry suffered further as a result. During this time mass market wine, “cheap plonk”, became the main export, giving Romanian wine a bad reputation for producing low quality wine.
However, since then the wine industry is improving. During the past few years a new generation of wine makers has been developing. These small, craft producers have taken advantage of EU funds to invest in new winemaking technology.
They have begun replanting older vines with better quality clones and are experimenting with the winemaking style, taking a new world approach to the process. Grape-growing expertise has been brought in from France and Germany to help make the most from the terrain.
These niche producers dedicate a percentage of their produce to premium, high-quality wine that feature the best grapes and have the highest care and attention. In response to the growing demand for quality wine, some of the well-established large producers have also started to make more premium wine.
Most Romanian wine producers are now making wine from a mix of international and indigenous grapes, although there are a number of producers that focus exclusively on international grape varieties. Many of the high-quality clones are French. While Romania’s domestic preference is for white wines, red varietals are on the rise to compete with the international market.
The most popular international white grape varieties are Chardonnay, Pinot Grigio and Sauvignon Blanc, while the reds include Merlot, Cabernet Sauvignon, Syrah and Pinot Noir.
There are also some Romanian grape varieties that can be very good as well. These include:
Fetească, which is used to make dry, fresh, perfumed white wines. It has some body and can be barrel fermented for more complexity.
Tămȃioasă Romȃnească (‘frankincense grape’) or Romanian Muscat, which is a clone of the Muscat Blanc à Petit Grains, one of the world’s oldest grape varieties. It results in perfumed and aromatic white wines.
Fetească Neagra is a red wine which is full-bodied and contains a medium amount of tannins. These wines become velvety with age and contain aromas of spice and black or red fruit.
Romanian wines have the name of the grape varietal on the label, making it easier to identify the type of wines you like.
Israel is located in the Middle East at the very eastern edge of the Mediterranean Sea. The modern Jewish state’s famously controversial borders were created at the conclusion of World War II. Its wine industry has its roots in the late 19th century, but has largely developed in recent decades.
A number of ‘international’ wine grape varieties have proven to be successful in Israel. Among these are Cabernet Sauvignon, Merlot, Syrah, Sauvignon Blanc, Semillon, Chardonnay and even Gewurztraminer. Several members of the extensive Muscat family, which retains its historic links with this part of the world, are also to be found here.
Although small compared to most modern wine-producing nations, Israel’s wine production has attracted attention from all across the wine world. This is not only due to the development of new cooler-climate terroirs such as the Golan Heights, but also to the quality-conscious approach of the nation’s wine producers.
Many parts of Israel are too hot and dry to be a reliable producer of high quality wine. However there are some suitable microclimates that are either well established or showing good potential.
Throughout much of the 20th century, wine production was focused on Kosher wine to be exported around the globe. These wines were generally sweet and made from high yield vineyards. Carmel Winery was the first to produce a dry table win, as late as the 1960s. Today sacramental wine accounts for only about a tenth of Israel’s wine output.
The revival in quality winemaking began in the 1980s. This was aided by an influx of winemakers from France, Australia and the USA, and a corresponding modernization of technology. The 1990s saw a marked rise in the number of boutique wineries. By 2000 there were 70 wineries and by 2005 this number had doubled.
Today Israeli wine is produced by hundreds of wineries ranging in size from small boutique enterprises to large companies producing over ten million bottles per year. In 2011, Israeli wine exports totaled over 26.7 million bottles.
It has been observed by several wine authorities that Israel’s approach to winemaking has evolved from being an Old World producer to developing into a stylistic New World producer.
The demand for kosher wines throughout the world has reinforced the development of the Israeli wine industry over the past few decades. However, not all wine made in Israel is kosher. Modern Orthodox Jews believe that for wine to be considered truly kosher, the wine should only be prepared by Jews. Some Jews consider non-Jewish wine (known as yayin nasekh) to be kosher if it has been heated; the reason being that heated wine was not used as a religious libation in biblical times and its consumption is therefore not sacrilegious. Therefore, mulling, cooking and pasteurizing wine renders it kosher in the eyes of many Jews.
The modern Israeli wine industry was founded by Baron Edmond James de Rothschild, owner of the Bordeaux estate Château Lafite-Rothschild. Today winemaking takes place in five vine-growing regions: Galilee, Shomron, the Judean Hills, Samson and Negev. Some of the Israeli defined wine-growing regions, such as the Judean Hills, refer to areas that are largely Israeli-occupied territories. Because of this the definition of wines produced in such areas are subject to legal contention abroad.
Wine and cheese are two of my culinary pleasures, and finding a good match can be a delicious endeavor. As with any wine and food pairing, there are a number of considerations such as texture, acidity, fat and tannin.
The first thing to decide is whether you want to give the starring role to the wine or to the cheese. If it’s the cheese, pick a wine with less character that will complement it. If you want the wine to be the star, select a cheese with less forcefulness.
Cheeses can be divided into six categories:
Fresh Cheese
These are soft rindless cheeses that are made with cow, goat or sheep milk. They’re not aged and have a mild, slightly tangy flavour. Cheeses considered in this category include:
Mozzarella
Burrata
Chèvre (goat)
Feta
Ricotta
Mascarpone
Stracchino
Boursin
Very young Selles sur Cher
Wine pairings with fresh cheeses include:
Crisp, dry and young white wines such as:
Albariño Soave
Pinot Blanc
Muscadet
Vermentino
Verdejo
Arneis
Sauvignon Blanc
Young Chardonnay
For salty cheeses like Feta, off-dry whites such as:
Gewürztraminer
Riesling
Very young, fruity, unoaked red wines such as:
Loire
Cabernet Franc
Pinot Noir
Gamay
Valpolicella
Crisp, dry rosé.
Bloomy Cheese
These cheeses are named for the bloom of white mold that they are contained within. They tend to be the richest and creamiest type of cheese, with a soft, spreadable texture. The rind is edible, and it has a stronger flavour than the inside.
Bloomy cheeses include:
Brie
Camembert
Robiola
Chaource
Coeur du Neufchatel
Crottin de Chavignol (goat)
Wine pairings with fresh cheeses include:
A variety of white wines including:
Dry, traditional-method sparkling wines
Light-bodied, dry, unoaked Chardonnay (Chablis)
Dry, light-bodied Sauvignon Blanc (Sancerre)
Dry young Riesling
Dry Chenin Blanc (Vouvray)
Grüner Veltliner
Semillon or white Rhône varieties such as Châteauneuf-du-Pape Blanc
Dry and light-bodied red wines that are young, fruity and unoaked such as:
Pinot Noir
Dolcetto
Barbera
Gamay
Cabernet Franc
Washed Rind Cheese
These are cheeses that are soaked in brine, beer or wine that produce an orange rind. They are rich and creamy, and will be of soft or semi-soft texture.
Examples of washed rind cheese include:
Fontina
Epoisses
Reblochon
Taleggio
Langres
Chaume
Livarot
Munster
Vacherin de Mont d’Or
Wines that compliment washed rind cheese include:
White wines such as:
Dry, traditional-method sparkling wines
Dry and off-dry, unoaked white wines like:
Gewürztraminer
Pinot Gris
Chenin Blanc
Dry, structured whites such a:,
Marsanne
Roussanne
Semillon
Riesling
Red wines such as:
Beaujolais Villages
Pinot Noir
Poulsard
Trousseau
Semi-Soft Cheese
Semi-soft cheeses are not spreadable nor do they break in shards like a hard cheese. They tend to be creamy with a fairly mild flavour. Many are excellent to melt and perfect to slice. Some cheeses like Gouda are semi-soft in younger styles, while when aged, their texture turns hard.
Included in this category are such cheeses as:
Gruyère
Gouda
Havarti
Wine pairings include:
Slightly oaked white wines such as:
Chardonnay
Pinot Gris
Rioja
Gently oaked red wines such as:
Côtes de Rhône
Corbières
St-Chinian
Chianti
Mencía
Young Bordeaux blends
Hard Cheese
These cheeses are aged and are quite firm and crumbles or breaks into shards. They tend to have nutty and complex flavours. Some are fairly pungent and salty.
Cheeses included in this category are:
Cheddar
Double Gloucester
Parmesan
Pecorino
Manchego
Grana Padano
Beaufort
Cantal
Emmenthal
Sbrinz
Comté
Wine pairings for hard cheese include:
White wines such as:
Vintage traditional-method sparkling wines
Amontillado Sherry
Palo Cortado Sherry
Red wine pairings include bold wines with some age:
Nebbiol0
Sangiovese
Aglianico
Rioja
Bordeaux blends from cooler climates
Blue Cheese
Veins of blue mold run through these cheeses. They can be soft and creamy, or semi-soft and crumbly. Some are sweeter and milder, but all contain a fair amount of sharpness and tang.
Blue cheese varieties include”
Cambozola
Danish Blue
Gorgonzola
Roquefort
Stilton
Fourme d’Ambert
Bleu d’Auvergne
Cabrales
Wine pairings to coincide with blue cheese include:
White wines such as:
Noble Rot sweet wines like:
Sauternes
Barsac
Monbazillac
Riesling Beerenauslese
Trockenbeerenauslese
Quarts de Chaume
Dessert wines from dried grapes:
Vin Santo
Jurançon
Recioto de Soave
Late-harvest wines:
Riesling Spätlese
Gewurztraminer Vendanges Tardives
Sweet fortified red wines such as:
Vintage Port
LBV Port
Maury
Banyuls
If all of this is too mind boggling and you want just one wine to match any cheese the experts suggest choosing one of either Amontillado Sherry, Rivesaltes, tawny Port or Madeira. They complement any cheese as they are not too delicately flavoured. All of these wines are considered to be crowd-pleasers.
If you listen to the ads on television, eggs are no longer just for breakfast and thus could be enjoyed with a glass of wine beyond the traditional mimosa, which is champagne and orange juice.
There’s a reason why mimosas are a brunch mainstay. Dry sparkling white wines like Champagne, Cava, and Prosecco are the number-one pick for any egg-based dish. Eggs, particularly the yolks, are rich and coat your palate with their savory flavor, which means their flavour lingers when you take a sip of wine. That makes the wine taste a little funny; maybe bitter or metallic or it’s difficult to taste at all. Sparkling wines, however, have that effervescence that actually cleans out your palate. They also tend to have high acidity, which does the same thing, as well as cuts through the natural richness of eggs. So that lingering egg yolk washes away and you can taste the wine again.
Below is an assortment of egg dishes that have been paired with a complimentary wine for enjoyment as a lunch or dinner entree.
Quiche Lorraine
Quiche Lorraine is the original form of quiche, from the French region of Lorraine. It is an open savory pie, filled with a cream and egg custard, and usually containing pork in one form or another, often bacon. Quiche pairs well with Riesling.
Classic Rancher’s Meal
The Classic Rancher’s Meal consists of eggs, potatoes, pork (ham, sausage or bacon), and toast. The combination, with the exception of the toast, is fried in a skillet. Due to the nature of this fried meal, it is best paired with a Sauvignon Blanc.
French Toast
Chenin Blanc is a White wine grape variety from the Loire Valley of France. It is high in acidity to help cut the sweetness of French Toast with maple syrup.
Eggs Benedict
Eggs can be poached on the stovetop or in the microwave, and then set on English muffin halves topped with a slice of back bacon and a spoonful of creamy Hollandaise sauce. Chardonnay or Rosé will pair well with this rich delicacy.
Breakfast Sandwich
This ham, egg, and cheese sandwich on toasted bread or an English muffin pairs well with Lambrusco which is one of the oldest wines of Italy. It dates all the way back to the Bronze Age.
Huevos Ranchero
Huevos rancheros, or “ranchers’ eggs”, is a classic Mexican breakfast. Fried eggs are nested in a bed of refried beans, sour cream and salsa and served atop a warm tortilla. Try adding a bit of your favourite hot sauce for a touch of heat. Pair with a Gamay.
Whatever egg dish you choose, there will be a wine that will pair well with it.
Croatian wine has a history dating back to the Ancient Greeks. Like other old world wine producers, many traditional grape varieties are still cultivated. Modern wine production methods are now prevalent in the larger wineries and European Union style wine regulations have been adopted, guaranteeing the quality of the wine.
Croatia is located across the Adriatic Sea from Italy. It has many indigenous grape varieties that are not very well-known internationally, partly due to their complicated names. The names may contain a long row of consonants as well as have some special characters like č, ž or dž. This can make it difficult to remember or pronounce any given name.
If you are keen to understand the correct pronunciation of the names of the wines this may help.
č – sounds like the “ch” in “chalk”
ž – pronounced like the “s” in “sure.”
dž – pronounced like “j” in “jump”
š – sounds like “sh” in “shoe”
There are two distinct wine-producing regions. The continental region in the north-east of the country produces rich fruity white wines, similar in style to the neighbouring areas of Slovenia, Austria and Hungary. On the north coast, wines are similar to those produced in Italy, while further south production is more towards big Mediterranean-style reds. On the islands and the Dalmatian coast, local grape varieties, microclimates and the rather harsh nature of the vineyards leads to some highly individual wines, and some of Croatia’s best known.
Almost 70% of wine produced is white and produced in the interior, with the remaining 30% being red, which is mainly produced along the coast. Rosé is relatively rare. Some special wines, such as sparkling wine (pjenušavo vino or pjenušac) and dessert wine, are also produced.
There are indeed many foreign “international” grape varieties grown in Croatia but its long history of wine production has left it with a rich tradition of indigenous varieties, especially in the more out-lying areas and the more extreme growing conditions.
The Croatian Institute of Viticulture and Enology was created in 1996 to oversee the country’s wine industry, and be responsible for regulating winegrowing and wine production. Standards similar to the European Union wine regulations were set up to ensure the consistent quality in their wine. Croatian wines are classified by quality, which is included on the label.
Classifications
Vrhunsko Vino: Premium Quality Wine
Kvalitetno Vino: Quality Wine
Stolno Vino: Table Wine
Types
Suho: Dry
Polusuho: Semi-dry
Slatko: Sweet
Bijelo: White
Crno: Red (literally Black)
Rosa: Rosé
Prošek: Dalmatian dessert wine made from dried grapes, similar to Italian Vin Santo
Even though a classification system is used, Croatian wines don’t have a DO or AOC system like Spain, Italy, or France which can make it confusing to understand a wine’s grade or origin.
Common Red Wines
Plavac Mali
Plavac Mali is the primary red wine of Croatia. It is a wine that is rich and full of flavour, high in both alcohol and tannin, with lower acidity, and has flavours of blackberry, dark cherry, pepper, carob, dry figs, and spice. Plavac Mali translates to “small blue”.
Teran
This is a red grape that has bold flavours of forest berries and violets with smoky meat and game-like notes. Teran generally has high tannins, and should evolve over a few years. In Italy it is known as Terrano.
Common White Wines
Graševina
The everyday wine of Central Europe, Graševina is also known as Welschriesling. It is one of the most popular white wine grapes in Croatia. Graševina is a dry, fresh, aromatic white wine with apple-like notes.
Grk
To pronounce Grk just pronounce the three letters in a row. Grk produces dry white wines with notes of white pepper, melon, herbs, and sliced pear. The variety is indigenous to Croatia and is only found close to Korčula, on an island within the Srednja-Juzna Dalmacija.
Malvazija Istarska
Malvazija Istarska is one of the main white wines of Istria and the northern Dalmatian coast. It is sometimes referred to as Malvasia Istriana, although it’s not actually the same grape as Italian Malvasia. These wines are refreshing and usually dry, with lower alcohol content and aromas of fennel, quince, honey, apricot, and spice.
Pošip
This white wine is often crisp with flavors of apples, vanilla spice, citrus fruit, and a subtle almond note.
Final Thoughts
Croatian wines are not always available or commonplace in our local wine and liquor stores but that doesn’t mean they are inferior or overpriced. When you come across one I think you will find it worth your while to take one home and drink it.
A Layman's Wine Musings 