For 50 years, the wine industry has been bringing Sauvignon Blanc to the world as one of the best food wines one can serve. A very distinctive varietal, with historical roots that go deep into the Bordeaux and Loire Valley, Sauvignon Blanc was always meant to go with food. Oysters, mussels, crab and other joys for the sea are just so much better when this match is brought out to the dining room. What makes this wine so enjoyable?
’tis the season… for Champagne of course!
Champagne reigns as the gift-of-choice during the holidays, and for good reason.
True Champagne, the real stuff from the actual region of Champagne; there is nothing like it. Just drinking it ignites all of your senses. It reflects joy, celebrations and happy gatherings of friends and family.
Should you choose to stock up on Champagne this season (and I hope you do) think of this as your cheat sheet on buying the ideal bottle, whether it is for you or for a gift.
The facts about Champagne & tips on how to read the label
There are 3 grapes used to make Champagne: Chardonnay, Pinot Noir and Pinot Meunier.
Some wines have all 3 grapes, some have only one or two.
On the label you may see the following:
• Blanc de Blancs – means “white of white” and is made only of Chardonnay; lighter in style & crisply delicious – this is a great apperatif or with seafood. A great producer is Salon
• Blanc de Noirs – means “white of black” and is a white champagne made from either Pinot Noir or both Pinot Noir and Pinot Meunier (both red grapes); usually fuller-bodied than blanc de blanc, this style enjoys the ability to match with a variety of foods.
• Rose – could be only one grape or all three, but must contain some % of a red grape – that’s where it gets the pink color! Also a great match with food – and good for any reason you might be in the mood for pink.
Non-Vintage vs. Vintage
Non-vintage wines are exactly what they say they are – not from a particular vintage. They are blends of a few wines from different years. Remember, Champagne begins as a blend of still wine. If the Chardonnay of 2011 is not acidic enough, they’ll pull some of the 2010 or 2009 Chardonnay and blend it in for acidity. The goal is consistency. So that the NV of Veuve Clicquot you buy this year will be consistent with the one you bought last year. Most NV Champagne represent a house “style” that the winemaker tries to maintain so that the consumer knows what they are getting. NV wines should be drunk within a year or two of purchase.
Some years the vintage is so delightful that the houses of Champagne declare a vintage year. The blend is made only from grapes in that vintage – no adding of back vintages allowed. Vintage wines are low in supply and high in demand, and therefore a bit more pricy than that NV. Most vintage champagnes can age about 10 to 15 years, sometimes longer. Some houses don’t even release their Champagne until 10 years later because of the amount of bottle aging they prefer – Dom Perignon released their 2004 vintage about the same time Krug released their 2000.
Other label tid-bits
Premier Cuvee or Tete de Cuvee – means the top of the top, the best blend of the house. Some good examples include Krug’s Grand Cuvee, Bollinger’s Grand Annee and Charles Heidsieck’s Champagne Charlie
Premier Cru and Grand Cru – Some vineyards in Champagne, like other areas of France are labeled Premier Cru or Grand Cru vineyards. If a house purchases all of its grapes from grand cru or premier cru vineyards, they may put that on their label.
Levels of Sweetness
Extra Brut – Bone dry
Brut – very dry, but with more dosage
Sec – Still very dry, but with a hint of sweetness
Demi-Sec – technically means “half dry” but really is half sweet
Doux – sweetest of the Champagne, more rare, often more expensive, and a delicious balance of sweetness and acidity.
And now, our favorites!
And of course, my all time favorite…
Champagne Krug Cuvee
Full oven, crazy family, long day.
Whether you are navigating difficult in-laws or 9 dishes in the oven, you may be looking to that glass of wine.
Don’t fret, we have the wine for you – the one
that will keep you sharp, yet let you sip.
Forrest Estate The Doctors’ Riesling 2012
THIS is the wine. Refreshing, zingy and… reasonable alcohol levels. Anyone else notice the rise in alcohol lately? Makes it hard to sip wine at noon when you’re cooking a turkey. This wine clocks in at a lovely 8.5%. And yet, no detectable residual sugar, just a delicious and refreshing wine that makes it easier to sip through the day.
The story of the Doctors from John Forrest is a great one. Forrest is, in fact, a doctor, who researched and studied and experimented with vineyard techniques to craft a lower alcohol wine. Rather than leaving residual sugar or reverting to reverse osmosis, Forrest avoids any winery intervention by utilizing a specific leaf removal process in the vineyard. By achieving lower alcohol in the vineyard rather than the winery, Forrest does not have to sacrifice quality for the end result: a delicious, dry refreshing wine, with naturally low alcohol.
And so we have deemed this wine the official wine for NOT overcooking your Thanksgiving turkey. You may also deem it your ideal aperitif wine or perfect summer wine… we’ll leave it to you. Either way, you’ll feel okay about having that second glass 🙂
To most lonely and dedicated wine souls, Burgundy is the greatest challenge of all. One taste of a Montrachet or Romanée-Conti and one is doomed for a life of endless searching, and the painful reality of never-enough-money to even sniff wine’s Holy Grail. Even village wines cost more money than most mortals can spend. So it comes down to this: rare, ultra-expensive wines are often difficult to pronounce and harder to locate, even if one has reconciled the cost of the wine. It is no wonder that so many consumers have been chilled out of this precious wine region. Yet Burgundy, well aware of this situation, has begun to market wines that we all can afford. Continue reading From Burgundy with love: Appellation Bourgogne
It was some time ago (circa 2003), in a dark place when I tasted my first Grüner. I had no idea (well maybe a little) of what this unusual white wine was about. Where was I? In some San Francisco Bay Area wine bar with a couple of somm friends as I recall. So what is it about Grüner that drives us wine folks crazy? The wine generally comes in a hock bottle, with its German and low-alcohol history, but the Austrian white wines are far different from their German counterparts. Can we talk Chardonnay here? I was reminded of this when I posed a Facebook question and my friend Alison Smith Story of Story Wine Cellars brought this notion to my attention. I never could understand completely why Grüner Veltliner was so appealing but I did enjoy the wine’s fatness without the aid of oak or residual sugar. I am now thinking, could there be a similarity between Grüner Veltliner and un-oaked Chardonnay. Continue reading Austrian Wines- Grüner takes a Chardonnay Spin?