Category Archives: Pinot Noir
The Making of Champagne
There are only three types of grapes that can be used in the production of champagne. These three varieties are: Pinot Noir, Pinot Meunier and Chardonnay. Pinot Noir is the wine growers nightmare, but the drinkers paradise. Pinot Noir is extremely sensitive to rot and disease. A very difficult grape to cultivate and all contact with the grapes skin must be avoided to ensure a white champagne. Pinot Noir grapes of the highest class can only be found growing in Burgundy and the region of Champagne. It is used to give backbone and structure to champagne.
Pinot Meunier is the grape that the majority of champagne houses use and dominates the regions of Aisne and Seine- et- Marne. The Pinot Meunier grape is a very hardy grape and is the only variety that ripens in very cold years. It is also less sensitive to spring frost and gives a 10- 15% higher yield per vine than the Pinot Noir. Producers praise Pinot Meunier for its fruity qualities and wines from this grape mature quickly. Pure blanc de noirs from Pinot Meunier are unusual and are rarely good for no more than ten years.
Chardonnay is probably the worlds finest grape. Today Chardonnay is a fashionable grape which is harvested more and more in France. The greatest increase has taken place in Champagne. The grape allows itself to be formed to perfection in various climates and soils. The Chadonnay vine does however waste energy in producing leaves instead of using it to ripen the grapes. This however is combated by hard pruning and planting the vines very close together. On the whole the grape is very easy to cultivate with just one problem being its sensitivity to frost.
There are seven steps in the process of making Champagne:
1- The vineyard:The vine farmers work goes on all year round. He must prune, fertilize and spray the crop protecting against viruses, parasites and spring frosts. The average age of a vine is 15 years, with a vine reaching its peak at 30 years.
2- The harvest:In any wine region the harvest is the highlight of any given year. The harvest festival is a colorful occasion. The harvesting usually begins in the middle of September.
3- The pressing:The press house is located as near as possible to the vineyard as its essential that the grapes are whole and in their best condition when they reach the press house. In 1992 the legally set volumes for each pressing were set at 2550 litres from 4000 kilos of grapes.
4- Fermentation:When the grape juice has been taken to the fermenting vats it immediately begins to ferment, due to the yeasts originally in the grapes skin. Selected yeast cultures are also added.
5- Blending:When the wine has finished fermenting during the winter it is racked twice, separating the wine from the yeast sediment that builds up. In march blending begins with the cellar master- chef de caves- blending the wines with each other to produce the best possible champagne.
6- Second fermentation:When the blending has been completed in giant tanks more sugar and yeast is added and then the wine is bottled and sealed temporarily.
7- Disgorging:After the second fermentation has completed the bottlenecks are frozen at – 28c half freezing the sediment, which is shot out of the bottle by a machine with a sharp mechanical movement. The lost wine is then replaced with new wine and some sugar. The bottle is then fitted with the cork and the bottle of champagne has been made.
Wine Importers: Know the Australian land, the spirit
Australia is blessed with abundant sunshine which enables our grapes to ripen to perfection. Whatever the vagaries of a particular red grape variety, there will be a part of Australia that can give it everything it needs. Even toughies like rustic Malbec or black-as-pitch Petit Verdot turn out a treat.
In general, the warmer the wine region, the more likely it will produce rich, full flavoured styles which many people come to associate with Australian red wine. However, Australia also has cool climatic conditions well suited to red varieties which produce lighter and more delicate red wine styles.
The world’s classic premium red grape varieties are all found in abundance in Australia.
Cabernet Sauvignon has several natural “homes” amongst Australia’s wine regions. The famous Coonawarra terra rossa soils have produced excellent Cabernet Sauvignon for over a century, while few regions can match Western Australia’s Margaret River Cabernet Sauvignon for sheer stylishness.
In cooler regions the tricky grape Pinot Noir fits in nicely, while the versatile Shiraz, expresses itself wonderfully well in virtually all but the coolest regions. Several of the milder climate regions are also home to that eccentric and wonderful Australian speciality wine, sparkling red Shiraz.
Whatever you’re looking for in terms of red wine, the chances are Australia will be making that style somewhere. Here’s what to expect from the different varieties that Australia grows:
Barbera
Of the Italian varieties, Sangiovese and Barbera have had the most success in Australia. Barbera is perhaps the most suited to the country with its full-on plummy fruitiness and it is evidently at home in hot temperatures.
Cabernet Franc
Cabernet Franc is mostly included in blends with big brother Cabernet Sauvignon or Merlot. This is a shame, because in its own right it’s full of wild-strawberry and cherry fruitiness – a tad lighter in style than Shiraz but no less of a wine and great for drinking in warmer weather!
Cabernet Sauvignon
Usually considered the noblest of red grapes, probably due to its pride of place in the history of old world classics.
In Australia, look for it in the medium to cool regions and the wines will be as powerfully flavoured, blackcurranty and full-bodies as you’d expect from anywhere. It’s at its minty best in Coonawarra and Margaret River – the latter region coming up with wonderfully good blends with Merlot.
The Yarra Valley in Victoria is another Cabernet Sauvignon producer, making wines that are pure-fruited and elegant. McLaren Vale in South Australia and Mudgee in New South Wales also generate wines with black currant and berry characters with a hint of chocolate. All of these wines are rich and well structured to benefit from further age in bottle, so it’s also well worth cellaring them for a year or two.
Grenache
Another red grape variety from the Rhône, which is just as at home in Australia as Shiraz is.
Like Shiraz it was taken for granted for a long while – prized principally for its juicy rosé and fiery fortified wines. Today, with the discovery of some of the original old vines, first planted over 150 years ago, growers now realise that this grape makes just about the most luscious cherry and raspberry-filled wines possible. Renowned for their sweet ripeness, these grapes (which grow best in Australia’s warmer regions) make wines which are high in alcohol and low in tannin. They’ll warm you to your toes!
Merlot
Merlot is not a grape variety which you’ll often see on its own in Australia.
When you do, however it will be full of attractive primary fruit flavours and velvety softness to make you wonder why. Merlot makes a perfect partner for Cabernet Sauvignon; Merlot adds the suppleness to Cabernet’s stern, serious structure.
Fine examples of Merlot blended wines are available from the warmer inland regions, such as Riverina, Riverland and Murray Darling. Unblended Merlot is also being increasingly seen from these areas, where like the Barossa Valley and McLaren Vale it produces a soft dry red often described as plush plum like.
In cooler climates such as the Yarra Valley or Margaret River, unblended Merlot tends to take on more savoury flavours with firmer tannins.
Mourvedre
Mourvedre (or Mataro) was another grape used in Australia’s bulk wines during the1960s. Mourvedre has since been rediscovered for its fabulously rich, spicy old-vine/bush-vine wines. The Barossa Valley has some wonderful examples of this variety which should be treasured for their history and for their spice and liquorice concentration.
Pink or Rose Wines
Rosé style wines are made by pressing ripe, red grapes but leaving the juice in contact with the skins for just a short while so that the wines just acquire a pink blush. These wines are generally drunk young, while they are still fresh and vibrant.
They tend to be drunk chilled, an increasingly popular option during warm Aussie days, particularly among red wine drinkers who just can’t bear the transition to a true white wine despite the heat. As Australian winemakers are using their favourite grapes such as Shiraz and Grenache for the wine with their tendency to produce more complex flavours, Australian rosés fall mid-way between whites and fuller bodied reds.
Pinot Noir
What’s a delicate, pernickety grape like this doing in a sun-drenched robust country like Australia, you might ask.
You’d be asking a good question. Pinot Noir is a challenge to grow in any part of the world. What’s now emerged is a handful of Pinot Noir styles all Australia’s own and a proud group they are too. Being a cool climate variety, growers in the coolest regions are seeing great success; that’s in regions like the Adelaide Hills, Tasmania, Mornington Peninsula, Geelong, the Yarra Valley and Great Southern.
In these regions the wines tend to come out strawberry / raspberry- fruited when young, then get progressively more mushroomy and savoury with age. The best styles of all come from vines with a little age, which haven’t been harvested too heavily and from wines given a gentle maturation in oak barrels.
Sangiovese
Of the Italian varieties, Sangiovese and Barbera have had the most success in Australia. Sangiovese’s sour-cherry tones have proved more difficult to perfect but a few from the McLaren Vale region have shown good potential.
Shiraz
No other grape has such a uniquely Australian character. Try to copy they might but the rest of the world’s winemakers will never capture that mulberry, spicy, slightly ‘wild’ flavour that can only be Australia’s own.
Shiraz (the same grape as Syrah in France’s Rhône Valley) was one of the first vine varieties to arrive in Australia in 1832. So at home was it on its new turf that plantings prospered and it wasn’t long before the local population began to take it for granted. However, by the 1980s people had begun to realise how versatile it could be, its character changed depending on the region in which it was grown.
Every style emerged from elegant, peppery cool climate styles (Heathcote in Victoria) to more intensely flavoured spicy styles of Coonawarra and Margaret River to powerful and minty (Clare Valley), sweet and chocolaty (McLaren Vale), muscular, and ripe-fruited (Barossa), and leather and rich (Hunter Valley).
Shiraz, which has traditionally been blended in both cool and warm climates with Cabernet Sauvignon is also blended with Grenache and Mourvedre in warm climates.
In recent years, with the availability of increased plantings of Viognier in Australia, winemakers have increasingly blended Shiraz Viognier combinations. Typically, Shiraz Viognier blends have a perfumed aroma and softer tannins which make these wines suitable to enjoy while relatively young.
Tempranillo
Tempranillo is known for its sweet, plumy berry flavours that are balanced by savoury, dry tannins. Originally from Spain this grape is adapting well to new homes in Australia. In cool regions Tempranillo can be ‘spicy’ while warmer regions bring out sweeter fruity flavours but stronger tannins too.
Zinfandel
Zinfandel is a thin-skinned grape that performs best in warm, dry conditions. In Australia the Cape Mentelle winery in Western Australia’s Margaret River region has played ambassador to the grape producing dense, high alcohol wines with intense flavours that have developed a cult status. However other Australians are now using the grape to produce lighter, spicy wines that can, in the Californian fashion, be savoured much younger.
French Wine Regions and Grapes
Many people find French wines “confusing” and have stayed safe with wines with English labels. They have therefore missed these beautiful wines of France.
The confusion over French wines, specifically French wine labels is understandable. After all, there’s the language barrier – all those French words! In addition, most French wines – except some from Alsace, are labeled and named by the region, not by the grape.
Unless you have some basic knowledge about the French wine regions and their grapes, you would not know how to choose a bottle of French wine, and what to expect in the bottle. Having the knowledge of the French wine regions, the grapes, styles & quality of the wine is information built over time. However, this article offers descriptions of the major French wine regions and the main grapes in each region, to help you enter the world of the French wines.
Being familiar with the regions and their major grapes would help you recognize the regions on the French wine label you see next time.
Clockwise from the top right corner of the map of France, the wine regions are Alsace, Burgundy, the Rhone Valley, Province, Languedoc-Rousillon, Bordeaux, and the Loire Valley.
Many wines from Alsace for non-French wine drinkers are probably the most user-friendly for the reason that the wine labels tell you the grape variety in the wine. Alsace makes all white wines, except those from Pinot Noir. The white grapes of Alsace are Riesling, Gewurztraminer, Muscat, Pinot Gris, Pinot Blanc, Sylvaner.
Burgundy (French “Bourgogne”) is the land of Chardonnay and Pinot Noir.
The Rhone Valley is really divided into Northern Rhone and Southern Rhone since the grapes and the styles of wines are different. In Northern Rhone, the white wines are made from the fragrant Viognier, Marsanne and Roussanne, while the red wines are made from the inky dark Syrah. In Southern Rhone, Clairette, Grenache Blanc, and indigenous grapes make the white wines, while Grenache, Syrah, Mourvedre and indigenous grapes make the red wines.
In Province (French “Provence”), it wouldn’t be surprising if the wine has lavender aroma! The red grape Cinsault makes rosé wines. Another red grape, Grenache makes both rosé and dry red wines. The other red grapes for dry red wine blends are Mourvedre and Syrah.
In Languedoc-Rousillon, you’ll find all the grapes from Province, except Cinsault, and adding Carignan and some Bordeaux grape varieties.
Next comes to Bordeaux and its wines that is loved by everybody. Sauvignon Blanc and Semillon are the white grape here. Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Malbec are the red grapes in Bordeaux.
Last but not the least is the Garden of France, the Loire Valley, with red grapes of Pinot Noir, Cabernet Franc and Gamay, and white grapes of Chenin Blanc, Sauvignon Blanc and Melon de Bourgogne.
Another fact to bear in mind is many French wines are not single varietal wines, and instead are blends of local grapes.
Pick up a French wine next time and look for the region. You have now taken the first step into the French Wine World. Welcome!
Delicacy Of French Vintage Dessert Wines Of 1998
France is the finest wine making land, and no other country has gained the prominence which it enjoys amongst connoisseurs. For France, especially for the Hugel Et Fils winery, 1998 was an excellent year, with several vintages being produced, much to the joy of enthusiasts.
Throughout the world, every reputed wine retailer stocks his cellar with the elegant dessert wines that were produced in that wonderful year of French vintages. Indeed, three grapes that flourished in this glorious year are Gewrztraminer, Riesling and Tokay Pinot Gris, both of which are well known among the wine connoisseurs for their suppleness and scrumptiousness.
The Hugel et Fils Gewurztraminer Selection de Grains Nobles 750ml 1998 is a fine beverage that is a favorite of people who buy wine online regularly. It is an elegant still, dessert wine produced in Alsace, France from Gewurztraminer grapes, and possesses 12% alcohol by volume. It is a white wine that has hues of gold and a concentrated bouquet of oriental spices, honey, orange blossoms, currant and marshmallows.
This wine is well known for its luscious, smooth, luxurious texture that reminds the drinkers of fine liqueurs. Those who frequent a particular wine store would know that its price falls somewhere in upper-middle range, but bulk orders make it a great buy for all.
Another awesome offering of the land of France is the Hugel et Fils Tokay Pinot Gris Selection de Grains Nobles 750ml 1998. It is also an Alsatian still, dessert wine that is made from the succulent Pinot Gris grapes that grew in 1998. Those who wish to buy wine are mesmerized by the concentrated yellow-gold color of this beverage, along with the bouquet of ripe fruits, particularly the grapes.
It possesses vibrant aromas of figs, honey, toffees, apricots, licorice, hazelnuts, quince, grapes, zan and dates, all of which enchant the nose. People who write reviews of this wine online praise its property of being an excellent accompaniment to blue cheeses as well as pan-fried and roasted foie gras.
This list rounds up with a description of Hugel et Fils Riesling Selection de Grains Nobles 750ml 1998, which is also produced by Hugel Et Fils winery. It is another Alsatian still, dessert wine that is produced from Riesling grapes in the Alsace valley of France, and stocked by each and every wine retailer.
The white wine has hints of green color, intensity of deep colors, but eventually turns out to be crystal clear. Its bouquet boasts of pink grapefruit, melisse, pineapple & lemon grass, and the palate comprises ripeness & acidity. Indeed, it is a preferred choice of wine enthusiasts based in New York.
Wine Making Grapes
Wines are typically made from 100% grape juice. There are many varieties of wine making grapes and several components come into play that dictate the final wine produced.
The Grape
The type of grape from which the wine is made will greatly reflect in the finished product. The vine-ripened grapes contain natural sugars which are converted into alcohol. If you are growing your own grapes for wine making, it is important to make sure that the grapes are not just ripe, but mature, before picking, and then to store them in cool, dry conditions.
The grape skins contain most of the flavor and all of the color. The larger the grape, the less skin proportionately, but the more juice there is. This is fine for a light wine, but smaller grapes with proportionately more skin, will produce a much richer color and a more concentrated flavor.
The varieties of grapes you choose for making your wine will depend on the kind of wine you want to make, or the type of grapes you can obtain if you don’t grow your own. There are a few “noble” grapes which are most popular. For red wine, the favorite red wine making grapes are Cabernet Sauvignon, Merlot, Pinot Noir, Syrah and Barbera. The most popular of white wine grapes are Chardonnay, Riesling, Sauvignon Blanc and Gewurztraminer. White wine grapes are younger and contain more acidity which delivers the tarter taste in most white wines.
The Climate
Where the grapes are grown will also have an impact on the resulting wines taste. These are the two main factors: Warm and sunny weather will produce a ripe, sweet flavorful grape. Cloudy and cool weather will give you a less ripened young, tart grape.
The Soil
A well drained soil is best in growing a strong grape vine. This forces the roots to dig deeper for moisture. The acidity in the soil will also shape the taste of the grape. Vineyards are usually planted in a sloping area to provide drainage and insulation from the weather. In cooler climates, the vines are planted closer together and trained low to conserve the heat of the day. .In warmer climates the opposite is true. The vines are planted further apart and trained high to give shade and disperse the heat. They are also spaced further apart to allow for better drainage.
Red Wines
Red Wines are normally classified by the type or variety of grape used in their making.
If only one variety of grape is used, the wine is labeled varietal and named after the grape type with a capital inserted. Quite often, more than one type of grape variety is used in a wine and the names of these would be included on the label.
Different varieties of grape bring their individual taste to a wine, and the art of the winemaker is to blend these different tastes to produce a pleasing result.
Cabernet Sauvignon
This is widely accepted as one of the world’s best varieties that can produce long-lived wines of great subtlety. Cabernet Sauvignon is often aged in oak barrels before being bottled. This reduces the acerbic qualities of the wine and imparts flavors from the wood to bring about a meld of tastes and complexity in the final wine.
Cabernet Sauvignon is rich in tannins. The grape produces a deep, full-bodied wine that delivers the taste of blackberry, black cherry, bell pepper, hints of wood, tobacco and leather.
Cabernet Sauvignon is grown primarily in France, Australia, California, South Africa, Hungary and Chile.
Sangiovese or Chianti
From Italys Tuscany region, this grape is famous for its full dry character and robust spiciness. Delivers the flavor of cherries, blackberries and plums. This wine has very distinctive flavors.
Merlot
Merlots offer the same full-bodied flavor as Cabernet but delivers a softer balance of fruity and spicy flavors with a smooth, supple texture. It is less tannic than Cabernet Suavignon and typically does not require such long aging.
Pinot Noir
Pinot Noir is recognized as one of the noblest varieties of red grape and the main ingredient of fine Burgundy wines, renowned for their delicate and complex flavors. The variety is not always easy to grow. The taste of Pinot Noir has been described as being of raspberries, strawberries, cherries, or plums, with hints of leather and damp earth. Pinot Noir offers a paler color and earthy aromas. This light perfumed red is not always immediately appreciated by newcomers to wine drinking.
Syrah (Shiraz)
Full. dark, tannic wine that has a strong, bold fruit flavors of black and red berries and leaves a spicy softness that leaves a distinctive taste in your mouth.
Zinfandel
This variety of grape seems to be grown almost exclusively in California. It is used to make red wines and also used to make rose or blush wines. This grape variety produces a light or richer red, with berry flavors and a peppery hint.
Barbera
The Barbera grape is another classic red wine producing variety from Italy. It is similar to Merlot is many respects and is a light wine suitable for everyday drinking. It has a juicy, black cherry or plum flavor.
These varieties of red wine grapes are those we most frequently come across, and which make up the bulk of most of the red wine drunk today. Individually, or blended, they produce red wines ranging from light, easy-drinking styles to be consumed when young, to more robust complex wines which only give of their best after years in barrel or bottle allowing their flavors to develop.
White wines
Like red wines, white wine can be classified by their grape variety. If only one type of grape is used then the wine is called a varietal, and the name is mentioned on the label. Sometimes more than one grape is used and the individual varieties are mentioned on the label. White wines can be either dry or sweet. These are the most popular white wines. There are many white grape varieties, but here are the names you will recognize quickly.
Chardonnay
The chardonnay grape originated in the Burgundy region of France, where it is still grown, producing a variety of different tasting white wines. The chardonnay grape is used to make still and sparkling wines, the most notable being champagne. The flavor and color of a chardonnay wine can vary depending on whether or not it has had contact with wood, usually oak. A well balanced grape that offers tropical, citrus aromas and flavors, with a hint of melon and vanilla. Fermenting in oak barrels adds a buttery texture and taste, plus a darker color. The fruity quality of the grape shines through and lingers to a long, crisp finish.
Riesling
The Riesling grape is the classic German variety of the Rhine and Mostel regions. These are aromatic, light wines often with balanced acidity. These can range from sweet to very dry. Grapes from the Alsace and Eastern part of the United States are somewhat drier. Rieslings deliver the flavor of green apple, peach, tangerine and honeysuckle, drinkable with or without a meal. The taste can vary depending on where the grape was grown and the method of production.
Gewurztraminer
True to its German translation: spicy. Deep color and aromatic – this wine delivers a crisp, lush refreshing taste that is a pleasure to drink on its own. It is slightly dry but with a flavor that encompasses elements of peaches and other fruits, plus the hint of spice.
Sauvignon Blanc
Sauvignon Blanc is of the French origin and grown mainly in the region of Bordeaux, where it is often blended with Semillon to produce a crisp, grassy white wine. This wine making grape is usually young and fresh, producing a wine with high acidity and herbal aromas. Sharp, green flavors can include grapefruit, lemon peel, pear and green herbs. Sometimes there are overtones of melon, mango and even black current.
Semillon
Semillon is grown in the Bordeaux region of France, and also in Chile, Argentina, Australia and California. The typical taste is fig-like and berry-like, and in some regions overripe Semillon grapes are often blended with Sauvignon Blanc to produce a more even, acceptable taste. This creates a sweet, syrupy, full-bodied wine that is yellow in color and has an intense flavor