Leaving Madrid on a Southbound train, Europe’s highest capital city scales down to scattered suburbs before disappearing entirely. Olive trees step in and take the place of buildings. Beautiful and then monotonous, the scenery is one continuous stream of thousands of olive trees on thousands of white rolling hills. My recent trip to Spain lasted only nine days, just enough time for me to explore Andalucia’s historical treasures and discover the Montilla-Moriles wine region, located 30 km south of Cordoba.Cordoba itself is famous for its rich history as a Roman city and then a Moorish capital until its reconquest by Ferdinand and Isabella in 1236. Hundreds of years of Moorish rule produced the architectural jewel, the Mezquita. Recognized as a UNESCO world heritage site, the Mezquita is a rare architectural example of two of the worlds greatest religions occupying the same space and time. A single visit allows one to see a 8th century mosque and a 13th century cathedral. Moving to say the least and a bit like meeting a celebrity for history buffs like me.As usually happens wherever Roman roads lead, vineyards follow. Less famous than it’s popular big brother, Jerez, the Montilla-Moriles region is a collection of small towns connected by the swathes of olive trees and vineyards. The earth here is poor in organic nutrients but high in calcium carbonate, a result of a rich concentration of ancient seashells. In fact, if one looks closely at Cordoba’s many city walls, one see’s hundreds of intact seashells. Calcium carbonate helps retain moisture in this hot, arid region.First a bit about the word "Sherry." I bring this up because one finds wines from Montilla-Moriles labeled as "Sherries" at restaurants or wine shops. Like "Champagne," true "Sherry" comes only from Jerez region. Jerez employs the Solera process for making its famed wines. Now zip over to Montilla-Morilles which also employs the Solera process. Using similar techniques produces similar wines, these similarities cause them to be lumped together into the "Sherry" category. There are many types of "sherries" but the one explained here is the Fino. Difficult to find and underappreciated, the Fino has escaped the notice of the American market. However, these wonderful wines can forever change one’s notion of what wine tastes like. These are delicate, dry wines, lacking fruity aromas. Instead they display salty and nutty aromas. Fino’s are incredibly popular in Spain and enjoyed with or without food. Given their rarity, I was extremely pleased to find a little time to explore at least one Bodega and see the Fino winemaking process in-person.We arrived in the white-walled town of Montilla without any plan, map or reservation, risky in a region that enjoys very long siestas. Thankfully, the city provided signs pointing the way to its many Bodegas. We attempted to find the tourist station but gave up after seeing so many signs pointing the way. Getting a bit lost landed us at the door steps of Bodegas Cruz-Conde.Our guide explained that, unlike Jerez, where the primary grape is the Palomino grape, here the primary grape, Pedro Ximenez, serves as the base for all for all of its wines. While Jerez is situated near the Atlantic, Montilla is about 5 hours inland and experiences very hot and dry conditions. This desert climate relies on a high concentration of calcium carbonate to maintain soil moisture. The vines here are not trellised and grow small and gnarled. With pride, our guide told us that grapes grown here ripen fully in the intense heat and consequently achieve higher sugar levels. This is critical because higher sugar levels allow for higher alcohol levels. So high, in fact, that these wines are not fortified at all at reach and reach fifteen-percent alcohol! This is huge difference from Jerez wines because, in Jerez, the grapes are unable to reach high sugar levels and must be fortified with brandy to increase the alcohol content to roughly fifteen-percent. Consequently, wines from Montilla-Moriles exhibit much lighter bodies and more delicate and subtle aromas.We were guided into the wine cellar where the wine is barrel aged after fermentation. The barrels were stacked in layers up to 4 barrels high (and go higher where space permits). The ground level layer of barrels is called the "Solera" and derives from the the word "suelo" meaning "floor". The layers stacked on top are the crianzas. The Solera level barrels contain the oldest wine, the next layer up contains slightly younger wine, and so on with each layer. Logically, the youngest wine is found in the barrels stacked at the very top. Wine for bottling is taken from the solera level barrels (the oldest wine) and replenished with wine from the barrels immediately above them (slightly younger wine). Those barrels in turn are replenished with yet younger wine from the barrels stacked on top of them. Thus, younger wine is constantly filtering down to the solera level barrels. Complicated and labor intensive? You bet, but this process allows for uniformity and constant vintage blending. As a visual learner, I really needed to see it in person to appreciate the process. While traditionally unique to Spain (and a handful of other places in Europe), the use of a Solera to blend wine is now appearing in the New World.But the real magic happens inside the barrel during the blending process. The barrels are only partially filled, creating a large air space. Within that airspace yeast thrives and creates a yellowish veil of "flor" over the surface of the wine. The flor simultaneously shields the wine from the air and imparts the major nutty and salty aromas present in these wines.So what the heck does a "veil" of yeast on wine look like? Well, thankfully, our guide was ready with a glass-walled barrel so that we could see inside a barrel. Yup, it looks like a layer of yellow muck floating on the wine. Delicious.So how about a barrel tasting? Because the flor layer protects the wine from the surrounding air, our guide explained, it is critical that the flor be disturbed as little as possible so that once the layer is broken and wine collected, the flor can immediately close over the hole and prevent bacteria from contaminating the wine. To do this our guide showed us a "venencia." The long flexible handle is made of baleen and at the end is a narrow cup (narrow to make a only a tiny hole in the flor). Our guide lined the venenzia up as straight as possible and dipped in and out quickly, then swung the venencia up high and poured its contents into the glass. I took a photo of myself pretending to do the same.I took a sip and was so pleased to find the characteristic bone-dry, nutty, salty air qualities that make Fino’s so special and unique. These wines may not sound like a wine you might enjoy, but they have a mouthwatering quality about them and unexpected food friendliness that keeps Fino lover’s scouring wine lists to find them.
100 wineries plus one 110-pound woman equals one enormous challenge. Wednesday night oenophiles packed the Galleria at the San Francisco Design Center for the 6th Annual Wine & Spirits Top 100 Wineries event. I wish I could say I tried everything, but with so many wines, I am ashamed to say that I only scratched the surface. But, if anyone has ever had crème brûlée, the surface can be pretty sweet.
The event was in full swing by the time I arrived and grabbed my Riedel glass. I swiped a map of the layout and planned my attack. Knowing that time and body weight, rather than gusto, were going to be my limitations, I decided to try two of every category. I was able to stick with that plan, more or less, and leave the place sober and content. Luckily, t he wineries were arranged by category and each category arranged in a logical tasting order.
Sparkling: Schloss Gobelsberg NV Brut Reserve (Austria)
Not only do they make phenomenal Gruner Veltliner still wines, but they also make this sparkling wine made by the traditional méthode champenoise, complete with hand riddling. The wine is made from 70% Gruner Veltliner and accompanied by Pinot Noir and Riesling. Subtle aromas of crushed stones and slight citrus notes preceded a disarmingly smooth mouth-feel.
Crisp Whites: Boutari Santorini 2008 (Greece)
Made with 100% Assyrtiko, Boutari’s Santorini is a steal at around $20. I really enjoyed the unique aroma. The rep hit the nail on the head and pinned down the aroma as that of oxidized fruit. Think of the aroma of an apple or pear that’s been sliced and left out in the air. I didn’t find it particularly acidic or crisp, but then again, I think it was served a bit warm. At a cooler temperature I think the acidity would have jumped out a bit more.
Rich Whites: E. Guigal Condrieu 2007 (France)
This wine does not need any alcohol to be intoxicating. Honeysuckle, orange blossoms and a hint of spiced bread predominated. Weighty without being heavy handed, it’s a luxurious wine.
Pinot Noir: Louis Jadot Corton-Grèves Grand Cru 2007 (France)
One winemaker for 150 labels? Yes, Jacques Lardière has the privilege of this Herculean task. His rep at the event said he exudes energy and passion. She described how at harvest he is a man possessed and even over the telephone she can hear his anxiousness to get off the phone and get back to work. And what a marvelous fruit his labor bore. Possessing a gorgeous ruby red color, aromas of tart red fruit and the subtle scent of smoke and cloves hovering in the background. Good thing for Jacques, at the end of his work, he created something worthy of quite contemplation.
Rhone Family: Delas-Frères Hermitage Marquise de la Tourette 2005 (France)
Hermitage truly is a beast and I mean that as a compliment. Spicy, tannic and just plain immense, this wine should really come in a bigger bottle. Black fruit and pepper lead the way to long and sumptuous finish.
Cabernet Family: Henschke Eden Valley Cyril Henschke Cabernet Sauvignon 2005 (Australia)
This was a bit of a preview, as the wine is not yet available. A phenomenal year for Australian wines, Eden Valley is more known for Riesling than Cabernet. This particular hillside is planted with old vine Cabernet and small strips of Cabernet Franc and Merlot for blending. Cassis and pitted black fruit aromas prevailed. Most impressive was the mouth-feel, walking the razor thin edge between elegance and tannic, cellar worthy structure, I loved every second of it.
Runner-up: Ridge Monte Bello 2005: Straight-forward and precise.
Port: Niepoort 1991 Porto Colheita (Portugal)
Simply delightful. This wine was the life of the party and conveniently located next to the Brix Chocolate table. Bright red fruit flavors melted away into a rich consistency.
Sherry: Lustau Jerez-Xérès-Palo Cortado VOS 20 (Spain)
This dry sherry made me wonder why it’s so hard to find them. Complex and refined, with incredible depth of color and flavor. It reminded me of the smell of the ocean and perhaps some toasted hazelnuts.
Lately I’ve been craving Syrah for two simple reasons: It pairs well with hearty meals and, best of all, it costs much less than other popular varietals. With so many options for wine lovers out there, one question I get from time to time is, 'what is the difference between Syrah and Shiraz?' Answer – Nothing! In the true spirit of Australian individualism, the Aussies planted Syrah and called it Shiraz. The two grapes are genetically identical, though in taste profile, you will find some differences.Since Roman times Syrah has been grown in the a Rhône region of France. Hence, it is commonly referred to as a Rhône varietal. Syrah has seen a surge in popularity and is now grown in California, Washington, South America and South Africa. You can find it in just about every region, though those listed are most popular. Despite these new challengers, I prefer Australian and French Rhône wines. Syrah from these regions offer intense richness and a full-body.French SyrahFrench Syrah comes from the Rhone Valley, which is divided into the Northern and Southern Rhône. Northern Rhône wines command a high price and produce some of the most sought after and long-lived Rhône wines. Northern Rhône wines are made primarily from Syrah, though in some areas a small percentage of white can be blended in. Familiar appellations in the Northern Rhône include: Côte Rotie, Saint-Joseph, Crozes-Hermitage, Hermitage and Cornas. The Southern Rhône produces much more accessible wines in that they are priced affordably and made for much earlier consumption than Northern Rhône wines, which can take decades to mellow. The freshness of Southern Rhône wines is a result of blending Grenache with Syrah, as well as a myriad of other grapes, including Carignan, Cinsault and Mourvedre. In fact, Grenache is considered the dominant grape in the Southern Rhône and Syrah is often added to beef up the blend with powerful tannins and flavor (a practice also followed in Australia). Familiar appellations include: Gigondas, Vacqueyras, Côtes du Rhône and Chateauneuf-du-Pape.Northern Rhône Syrah offers leather and spicy black pepper qualities coupled with intense tannins and a higher natural acidity than its Shiraz brother. Complex flavors lead to a long wonderful finish worthy of contemplation. Southern Rhone wines, having a smaller percentage of Syrah and different growing conditions, are much softer, though still providing some spicy, earthy notes. Notable Producers: E. Guigal, Jean-Luc Columbo, M. Chapoutier, Chateau BeaucastelShiraz
Australian wines are booming and winemakers have made huge strides understanding which varietals grow best in each region. Australian Shiraz is planted in several areas, but the best come from the Barossa, McLaren Vale and Coonwarra (also noted for its Cabernet Sauvignon). These areas experience high temperatures resulting in very ripe fruit with lower acidity. The ripe fruit coupled with Australian winemaking techniques create luscious, silky, mouth-filling wines. The Barossa Valley in particular excels in the Aussie style offering round tannins and dark fruit flavors, accented with chocolate notes. Thirsty yet?Notable producers: Penley Estate, Penfolds, Hewitson, Tait, Peter LehmannMy PicksDelas St. Esprit Côtes-du-Rhône Rouge 2007 ($9.99). Contains soft tannins with smoky aromas of black pepper and burnt brown sugar. Pair with roast chicken. A steal at $9.99!
Tait The Ball Buster 2007. Luscious dark fruit with cocoa nuances. Pair with steak or roasted lamb.
Does reading a German Riesling label leave you scratching your head and running for the beer aisle? Too much information on a label can be daunting especially when the words are in German. What the heck does “Kabinett” mean anyway? Thankfully, there is a method to the madness. The many designations on the label are designed to be helpful so that you can select something that you will like. Once you crack the code you can be confident in what you are buying and even (to some extent) what it will taste like.Continue reading Wrestling with Rieslings – How to Decipher their Labels