Category Archives: Wine Regions

Garnacha! An education

041 EL CIERZOGarnacha, also known as Grenache, is one of the world’s oldest and most widely planted wine grapes. Due to its long growing season and affinity for heat, it is the perfect Mediterranean grape. It has proliferated from its ancient homeland in Aragon to as far as Lebanon in the East, most of North Africa and throughout most of the new world. It’s luscious, fruity, intense and very diverse. Although most Garnacha is used to create blends – think Chateauneuf-du-Pape – it is starting to come into its own as a varietal wine, ready to take the worldstage with Cabernet Sauvignon, Pinot Noir and Chardonnay. Continue reading Garnacha! An education

Somme Things I Think About: Oregon Wine

drouhinIt seems to me that Oregon Pinot Noir wines are becoming more and more popular everyday. Larger wine companies are taking interest and buying up properties that were once thought of as novelty. Foley Family Wines recently purchased the Four Graces Winery, following the in-roads that Kendall Jackson and Louis Jadot laid out with their recent purchases. And this got me thinking… what does anyone really know about the Willamette Valley in Oregon? Continue reading Somme Things I Think About: Oregon Wine

Champagne 101

’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

The grapes
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!

Under $40
Ayala Brut 
Pommery Brut Royal

Under $70
Bollinger Brut Special Cuvee
Louis Roederer Brut Premier
Gosset Grande Reserve

Under $100 
Beau Joie Champagne Brut
Champagne Barons de Rothschild Brut

And of course, my all time favorite…
Champagne Krug Cuvee

Cheers!

A guide to finding value in Bordeaux

It’s a classic region, with classic wines. So often seen as unattainable, and even undrinkable, Bordeaux is slowly overcoming these misconceptions in the wine world. You can find affordable aged Bordeaux, and ready-to-drink young Bordeaux. Just need to know what to look for…

Getting into the wine industry some 10 years ago, I learned about Bordeaux – I memorized the regions and sub-regions, the left bank and right bank and the classifications systems. But over the past decade, I’ve slowly learned to DRINK Bordeaux. Continue reading A guide to finding value in Bordeaux

The official wine for not over-cooking your Thanksgiving Turkey

Thanksgiving!

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

Doctors_mediumthat 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 🙂

Cheers!