Joe W

GOOD PORT WINE

Port is the world’s most popular fortified wine. Made for centuries in the rugged region of northwest Portugal’s Douro Valley, Port is a fortified wine, meaning it’s a wine that’s been blended with a small amount of a distilled spirit, usually brandy. Good Port Wine is a Portuguese fortified wine produced with distilled grape spirits exclusively in the Douro Valley in the northern provinces of Portugal. It is typically a sweet, red wine, often served as a dessert wine, though it also comes in dry, semi-dry, and white varieties. Fortified wines in the style of port are also produced outside Portugal, including in Australia, France, South Africa, Canada, India, Argentina, Spain, and the United States. Under the European Union Protected Designation of Origin guidelines, only the product from Portugal may be labeled as port or Porto. In the United States, wines labeled “port” may come from anywhere in the world, while the names “Oporto”, “Porto”, and “Vinho do Porto” have been recognized as foreign, non-generic names for port wines originating in Portugal.

Port wine, associated with Portugal really came into being as a result of the activity of England. Essentially, the English boycotted French wine during the late 17th century and as a result of the war and began sourcing their red wine from Portugal instead of France. The British were adding a small amount of brandy to the Port to stabilize it during the transport from Portugal to England. As a result, Ports have a reputation for being higher in alcohol, noticeably sweeter, and with more body and palate density than other wines.

The Brits started adding a wee bit of brandy to the Port to help sustain it during the voyage back to England. The brandy served to give the fragile still wine the fortitude to make the long trip on a rocking boat without spoiling, but it also made the wine considerably sweeter when it was added early enough to halt fermentation and leave residual sugar levels elevated. As a result, Ports have a reputation for being higher in alcohol, noticeably sweeter, and with more body and density than other wines.

Grapes

Over a hundred varieties of grapes (castas) are sanctioned for port production, although only five Tinta Barroca,

Tinto Cão, Tinta Roriz (Tempranillo), Touriga Francesa, and Touriga Nacional are widely cultivated and used. Touriga Nacional is widely considered the most desirable port grape but it is difficult to grow. Touriga Francesa is thus the most widely planted grape. White ports are produced the same way as red ports, except that they use white grapes of Donzelinho Branco, Esgana-Cão, Folgasão, Gouveio, Malvasia Fina, Rabigato and Viosinho. All commercially available Ports are from a blend of different grapes. Quinta do Noval, which, since being planted in 1925 on ungrafted rootstock, has produced some of the most expensive vintage ports.

Grapes grown for port are generally characterized by their small, dense fruit which produces concentrated and long-lasting flavors, suitable for long aging. While the grapes used to produce port made in Portugal are strictly regulated by the Instituto do Vinho do Porto, wines from outside this region which describe themselves as the port may be made from other varieties.

How Port Is Made

Port starts off similar to other still wines as far as the production process goes. Grapes are harvested in the fall after a season of significant struggle in low-nutrient, dry schist soil in the patchwork of Douro Valley vineyards.

Next, the grapes are pressed to extract the juice and initiate fermentation. Many Port producers still embrace traditional foot treading in open-air Lagares or large stone or cement tanks for pressing the fruit. After treading, the grape ‘must’ the fresh-pressed juice along with the seeds, stems, and skins—ferments for several days, until alcohol levels reach around 7 percent.

At this point, the young wine is fortified with brandy to bring the fermentation process to a sudden stop and to capture the new wine’s unique fruit flavors. This fortification will leave the residual sugar levels considerably higher than most still wines, typically in the 100 g/L range.

Finally, the batch of Port is pumped into large oak casks, typically for 18 months or so of aging. At the year and a half mark, these young Port wines are blended with other lots of Port wine to find complementary components that will ultimately deliver a delicious wines with well-defined fruit, a great palate appeal, and overarching balance. The young Port may then be transferred to bottles for further aging or receive additional time in a cask.

Types of Port

In broad terms, Port can be split into two distinct categories: wood-aged or bottle-aged. Wood-aged Ports are typically designed to be consumed while still relatively young. The bottle-aged beauties, like Vintage Port, are built to go the distance, often requiring another decade or two to reach full maturity.

Ruby Port

Ruby Ports, so named for their distinct ruby color, are young wines with fresh, fruit-filled aromas. These wines are wallet-friendly, entry-level Ports made from a mix of both grapes and vintages. They’re aged for a total of three years and are quite popular in U.S. markets. Ruby Ports are intended to be consumed young and enjoy a remarkable food-pairing versatility.

Foods to Pair With a Ruby Port: Blue cheese, milk chocolate, and berry-based desserts

Tawny Port

A Tawny Port is a blend of older vintage wines and displays a rich amber color. Tawnies typically fall on the slightly sweeter side of the spectrum.

As a tawny port spends more time in oak, its color starts to fade from ruby red to more ruby-orange or a “brick-red,” often reaching a deep amber or mahogany color by the time it’s matured. As the aging process continues, a Tawny will taste nuttier and will develop the rich flavors of caramelized figs, dates, and prunes, compared with the fresh-fruit character of Ruby Port.

On the label, the age is most commonly designated as 10, 20, or 30 years. These year designations represent the average age of the various vintages used in the Tawny Port blend, not the exact years the wine has been aged as a whole. Tawny Ports come in three different styles:

• A Colheita Port is made from grapes that were all harvested in the same year.
• A Crusted Port is an unfiltered tawny that develops visible sediment, “crust,” and needs decanting before serving.
• Indicated Age Tawny Ports are designated as being 10, 20, 30, or 40 years old; the number indicates the minimum average age of the wines used in the bottle.

Tawny Port Food Pairing Aged cheddar cheese, caramel apples or apple pie, dried fruit, milk or dark chocolate, cheesecake, tiramisu, and pumpkin or pecan pie.

Vintage Port

A Vintage Port is a Port that is made of blended grapes, usually from various vineyards, which are all from the same vintage year. Historically, Vintage Ports are only declared every three out of 10 years on average. The best grapes, from the best vineyards in the best years, come together to create a quality Vintage Port.

These Ports typically spend about 6 months in oak and then go unfiltered into a bottle for further aging. This extended aging is typical to the tune of another 20 years or more! As a direct result of long-term aging, a pretty heavy layer of sediment forms, and Vintage Ports require decanting and a good bit of aeration before they’re consumed.

Vintage Ports represent the upper echelon both in style and cost. A classification that is common to mistake with the “Vintage Port” designation is the Late-Bottled Vintage (LBV) Port. This particular style of Port is made with grapes from a single vintage, but it was aged in oak only four to six years before it is bottled and released. Late-Bottled Vintage Port is exceedingly popular in the U.K.

Vintage Port and Food Pairing: Stilton and other blue cheeses, almonds and walnuts, chocolate and chocolate-based desserts, and puffed pastries

White Port

As the name implies, White Port is derived from white grape varietals and can be made in both very dry to semi-sweet styles. White Port is typically fruitier on the palate and a bit fuller-bodied than other fortified white wines.

Storing and Serving Port

Vintage Ports should be stored on their sides, in a dark, cool environment like their still wine counterparts. Ruby and Tawny Ports are ready to drink once released and can either be stored upright or on their sides. Once opened, Ports can last from a day (Vintage Port) to several weeks for Ruby Ports and several months for a Tawny Port.

When serving Port, try to keep the serving temperature right around 60 to 65 degrees. Serving Port wines with a slight chill will lift the aromatics and focus the innate fruit and flavor components.

Today, various renditions of Port are made outside of Portugal in several wine-producing countries. However, these fortified wines are typically made from raisined grapes and often lack the depth and remarkable acidity that comes with the original. Authentic Portuguese Port is designated as “Porto” on the bottle’s label.

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Please sample some of our fine selections below or go to our main website for a total selection of your favorite beverages

 

Wine & Soul Pintas Vintage Port 2014

Port from Douro, Portugal

GOOD PORT WINE – Wine & Soul Pintas Vintage Port 2014

Port from Douro, Portugal

Warre’s Fine White Port

Port from Portugal

Smith Woodhouse Vintage Port 2016

Port from Portugal

Ferreira Vintage Port 2011

Port from Portugal

Ferreira White Port

Port from Portugal

Ramos Pinto 10 Year Tawny Ervamoira

Port from Portuga

Quinta Nova Cla Port Special Reserve

Port from Portugal

Ferreira Dona Antonia Reserva Tawny Port

Port from Portugal

Fonseca 10-Year-Old Tawny

Port from Portugal

Smith Woodhouse Colheita Tawny Port 2000

Port from Portugal

Sandeman 10-Year-Old Tawny

Port from Portugal

BEST SHERRY WINE

Sherry is a fortified wine made from white grapes that are grown near the city of Jerez de la Frontera in Andalusia, Spain. Sherry is produced in a variety of styles made primarily from the Palomino grape, ranging from light versions similar to white table wines, such as Manzanilla and Fino, to darker and heavier versions that have been allowed to oxidize as they age in barrels, such as Amontillado and Oloroso. Sweet dessert wines are also made from Pedro Ximénez or Moscatel grapes and are sometimes blended with Palomino-based sherries. The sherry designation contains some of the driest as well as the sweetest wines on the planet.

Today, sherry, just as with other spirits or liquors, can only be made within a specific region. Known as the Marco de Jerez or “Sherry Triangle,” sherry is made in three towns in Southern Spain — Jerez de la Frontera (known simply as Jerez, and pronounced “he-ref”), Sanlúcar de Barrameda, and El Puerto de Santa Maria.

After fermentation is complete, the base wines are fortified with grape spirit in order to increase their final alcohol content. Wines classified as suitable for aging as Fino and Manzanilla are fortified until they reach a total alcohol content of 15.5 percent by volume. As they age in barrel, they develop a layer of flor—a yeast-like growth that helps protect the wine from excessive oxidation. Those wines that are classified to undergo aging as Oloroso are fortified to reach an alcohol content of at least 17 percent. They do not develop flor and so oxidize slightly as they age, giving them a darker color. Because the fortification takes place after fermentation, most sherries are initially dry, with any sweetness being added later. In contrast, port wine is fortified halfway through its fermentation, which stops the process so that not all the sugar is turned into alcohol.

Wines from different years are aged and blended using a solera system before bottling so that bottles of sherry will not usually carry a specific vintage year and can contain a small proportion of very old wine.

Jerez has been a center of viniculture since wine-making was introduced to Spain by the Phoenicians in 1100 BC. The practice was carried on by the Romans when they took control of Iberia around 200 BC. The Moors conquered the region in AD 711 and introduced distillation, which led to the development of brandy and fortified wine.

Wine production continued through five centuries of Muslim rule. In 1264 Alfonso X of Castile Spain took the city. From this point on, the production of Sherry and its export throughout Europe increased significantly. By the end of the 16th century, Sherry had a reputation in Europe as the world’s finest wine.

Christopher Columbus brought Sherry on his voyage to the New World and when Ferdinand Magellan prepared to sail around the world in 1519. He spent more on Sherry than other significant supplies.

Sherry became very popular in Great Britain, especially after Francis Drake sacked Cadiz in 1587 and acquired 2,900 barrels of Sherry. These spoils of war were brought back to the British Isles and made Sherry very popular. Because sherry was a major wine export to the United Kingdom, many English companies and styles developed. Many of the Jerez cellars were founded by British families.

BEST SHERRY WINE, DRY AND SWEET TYPES

• Fino is the driest and palest of the traditional varieties of Sherry. The wine is aged in barrels under a cap of flor yeast to prevent contact with the air. There is oxygen exposure, but the perfect amount, given the flor’s protective abilities. Relatively simple and great chilled, this is a good, inexpensive introduction to sherry. Try it with tapas. Fino sherries are purely biological in their production.

• Manzanilla is an especially light variety of Fino Sherry made around the port of Sanlúcar de Barrameda. Manzanilla is also aged under the flor and shares many characteristics with fino sherries, except for one: Manzanilla sherry is only made in Sanlúcar de Barrameda.

• Manzanilla Pasada is a Manzanilla that has undergone extended aging or has been partially oxidized, giving a richer, nuttier flavor.

.

• Amontillado is a variety of Sherry that is first aged under flor and then exposed to oxygen, producing a sherry that is darker than a Fino but lighter than an Oloroso. Naturally dry, they are sometimes sold lightly to medium sweetened but these can no longer be labeled as Amontillado. The result is a beautiful tawny specimen, often tasting woodsy, with candied fruit and nut elements. Amontillado sherries retain both the biologic and oxidative elements of sherry production.

• Oloroso (‘scented’ in Spanish) is a variety of Sherry aged oxidatively for a longer time than a Fino or Amontillado, producing a darker and richer wine. With alcohol levels between 18 and 20%, Olorosos are the most alcoholic sherries. Like Amontillado, naturally dry, they are often also sold in sweetened versions called Cream Sherry (first made in the 1860s by blending different sherries, usually including Oloroso and Pedro Ximénez). If you’re looking for sherry at its most dense and sophisticated, this style is for you.

• Palo Cortado is a variety of Sherry that is initially aged like an Amontillado, typically for three or four years. This will develop a character closer to an Oloroso. This either happens by accident when the flor dies or commonly the flor is killed by fortification or filtration.

• Jerez Dulce (Sweet Sherries) are made either by fermenting dried Pedro Ximénez or Moscatel grapes, which produces an intensely sweet dark brown or black wine or by blending sweeter wines.

Grapes for Sherry Production

Currently, there are only three white grapes grown for sherry-making:

• Palomino: the dominant grape used for the dry sherries. Approximately 90 percent of the grapes grown for Sherry is Palomino. As varietal table wine, the Palomino grape produces a wine of very bland and neutral characteristics. This neutrality is actually what makes Palomino an ideal grape because it is easily enhanced by the sherry winemaking style.
• Pedro Ximenez: used to produce sweet wines. When harvested these grapes are typically dried in the sun for two days to concentrate their sugars.
• Moscatel: used similarly to Pedro Ximénez, but it is less common.

Fortification

Immediately after fermentation, the wine is sampled and the first classification is performed. The casks are marked with the following symbols according to the potential of the wine:

/

a single stroke indicates a wine with the finest flavor and aroma and thus compatible with Fino or Amontillado. These wines are fortified to about 15 percent of alcohol to allow the growth of flor.

/.

A single stroke with a dot indicates a heavier, more full-bodied wine. These wines are fortified to about 17.5 percent alcohol to prevent the growth of flor, and the wines are aged oxidatively to produce Oloroso.

//

a double stroke indicates a wine that will be allowed to develop further before determining whether to use the wine for Amontillado or Oloroso. These wines are fortified to about 15 percent alcohol.

///

a triple stroke indicates a wine that has developed poorly and will be distilled.

Fine Sherry and What To Eat

The wines under the ‘sherry’ umbrella range from the lightest and driest in the world right through to the sweetest and everything in between. Here are just a few of the key styles to try and what to eat with them. All but one here are made from the white Palomino grape.

Fino and Manzanilla

The lightest and driest sherries, with virtually no sugar content. Not the style that most Brits associate with sherry, but these days it’s hugely popular. Treat like a dry white wine.

Straw-colored, crisp, with nutty floral notes. It’s aged under a beautiful layer of ‘flor’ made of local yeasts that protect its light color and give huge flavor to the wine.

Drink with: Lots of tapas would be a good start! In particular, anchovies, fine ibérico ham, crisp fried fish and plump juicy prawns, as well as sushi. Always drink fridge cold in a wine glass. Order good olives and almonds than just keep grazing.

Amontillado

A style that started life as a fino, but then aged for several more years creating a delicate and elegant wine, dry, amber-colored with floral and caramel notes, dried fruits and hazelnuts.

Drink with: Perfect with mushrooms, risottos and Spanish rice dishes. It pairs incredibly with asparagus and artichokes, as well as smoked fish and cured meats. Also, brilliant with spiced oriental and Asian dishes. It’s so versatile with most foods.

Oloroso

Oloroso translates to ‘aroma’. It’s powerful and robust, and a bit higher in alcohol (at least 17%). Aged in contact with oxygen, the color has more of a mahogany tinge. Olorosos will be warming, rounded, with hints of wood, hazelnut, and dried fruits.

Drink with: As a more powerful sherry it pairs wonderfully with braises, stews, casseroles and mature cheese. It also goes wonderfully well with good rare tuna dishes.

Pedro ximenez

‘PX’ as it’s often termed is no shrinking violet. If fino is the driest sherry in the world, then this is the sweetest, with up to 50% sugar content! Not made from palomino, but actually from the Pedro Ximenez grape, sun-dried in the Andalucian sun to concentrate its sugars before being pressed.

Drink with: vanilla ice cream as a saturating topping. Also, heavenly with any chocolate dessert, such as churros with hot chocolate sauce. Contrasting it also pairs wonderfully with strong blue cheeses.

Please sign up for our email list below to get the latest information on our latest product descriptions, upcoming sales and special offers. We have some of the best offers in the business so please keep updated and have all questions answered in our COMMONWEALTH NEWS

Please sample some of our fine selections of Sherry or go to our main site for an absolutely complete selection of fine wines and exceptional beverages for your pleasure.

 

Deliciosa manzanilla 2019 en rama valdespino, 15%

El Maestro Sierra amoroso medium, 19%

Mil Pesetas cream sherry NV, 18%

Don PX vino dulce de passas 2017, 17%

Gonzalez byass apostoles palo cortado VORS, 20%

Pedro’s almacenista selection amontillado, 19%

Xeco fino, 15%

Croft Particular sherry, 17.5%

Gonzalez byass del duque VORS amontillado sherry, 21.5%

THE BEST SEMILLON WINE

Sémillon is one of the wine world’s somewhat famous grapes. This gold-skinned grape produces France’s most famous and revered sweet wines, such as Sauternes, and some greatest dry white wines of Australia and the best Semillon wine of either France for Sauternes or Australia for fine dry white wines

Sémillon Grapes

The Sémillon grape is native to the Bordeaux region. It was known as Sémillon de Saint-Émilion in 1736.It first arrived in Australia in the early 19th century and became extremely popular. The Semillon grape by the 1820s the grape covered over 90% of South Africa’s vineyards, where it was known as Wyndruif, meaning “wine grape”. It was once considered to be the most planted grape in the world, although this is no longer the case.

Sémillon, which is relatively easy to cultivate, consistently produces six to eight tons of grapes per acre from its vigorous vines. It is fairly resistant to disease and ripens early, when, in warmer climates, it acquires a pinkish hue. Since the grape has a thin skin, there is also a risk of sunburn in hotter climates; it is best suited to areas with sunny days and cool nights.

The Sémillon grape is rather heavy, with low acidity and an almost oily texture. It has a high yield and wines based on Semillon can undergo significant aging. Along with Sauvignon blanc and Muscadelle, Sémillon is one of only three approved white wine varieties in the Bordeaux region.

The grape is also key to the production of sweet wines such as Sauternes. For the grapes to be used for sweet wine production, they need to have been affected by Botrytis cinerea, (also known as “noble rot“). This fungus dries out the grapes, thus concentrating the sugar and flavors in the grape berry.

Semillon showing signs of developing noble rot

The grape’s home is Bordeaux, and in the 1960s it was planted more than any other variety there. It is here on the Atlantic coast that Sémillon gives its most famous expression: the botrytis-affected wines of Sauternes. Foggy mornings followed by sunny afternoons encourage the development of Botrytis cinerea, leading to the luscious, long-lived wines that are some most collectible in the world.

When vinified, sweet wine made from Sémillon can take on a multitude of flavors, particularly peach, nectarine and mango, with notes of citrus, nuts and honey. Because of the concentrations of sugar and glycerol the wine demonstrates a very silken texture.

Often lacking the acid required to balance its weight, Sémillon is often blended with Sauvignon Blanc. Muscadelle is also added to enhance the fruitiness of the white Bordeaux Blend. Intensely structured Sémillon wines may be barrel-aged, while fresher examples are typically fermented in stainless steel.

As a dry wine, Sémillon requires a unique set of conditions in which to make quality wine including a certain amount of rain to produce these top quality dry wines of the unoaked Sémillon. The best Hunter Valley wines are some longest-living dry white wines in the world.

Sémillon is an important cultivar in two significant wine producing countries. In France, Sémillon is the preeminent white grape in the Bordeaux wine regions. The grape has also found a home in Australia; whereas today the country’s major white varieties are Chardonnay and Sauvignon blanc, early in the country’s viticultural development it was Sémillon that was the most significant white variety.

France

In France, the Sémillon grape is grown mostly in Bordeaux where it is blended with Sauvignon blanc and Muscadelle.[6] When dry, it is referred to as Bordeaux blanc and is permitted to be made in the appellations of Pessac-Léognan, Graves, Entre-Deux-Mers. However, when used to make the sweet white wines of Bordeaux (such as those from Sauternes, Barsac and Cérons) it is often the dominant variety. In such wines the vine is exposed to the “noble rot” of Botrytis cinerea. Which consumes the water content of the fruit, concentrating the sugar present in its pulp. When attacked by Botrytis cinerea, the grapes shrivel and the acid and sugar levels are intensified.

Australia

Sémillon vines growing in Gisborne, New Zealand

Sémillon is widely grown in Australia, particularly in the Hunter Valley north of Sydney. Four styles of Sémillon-based wines are made there:

• a commercial style, often blended with Chardonnay or Sauvignon blanc;
• a sweet style, after that of Sauternes;
• a complex, minerally, early picked style which has great longevity;
• and an equally high quality dry style, which can be released soon after vintage as a vats- or bottle-aged example.

The latter two styles were pioneered by Lindemans, Tulloch, McWilliam’s Elizabeth, Drayton and Tyrrell’s, and are considered unique to Australia.

Most examples of these bottle-aged Hunter Semillons exhibit a buttercup-yellow color, honey characteristics on the nose and excellent complex flavors on the palate, with a long finish and soft acid. Young Hunter Valley semillon is almost always a dry wine, usually exhibiting citrus flavors of lemon, lime or green apple. Cooler-year Hunter Semillons seem to be the most highly sought after.

Sémillon is also finding favor with Australian producers outside the Hunter Valley in the Barossa Valley and Margaret River regions. The Adelaide Hills is becoming a flourishing region for Semillon with the cooler climate producing some wines of great complexity.

South Africa

Semillon is one of the Cape’s true heritage white varietals, with origins as early as the 17th century when it became known as Groendruif which translates as Green grapes. This grape variety accounted for more than 90% of plantings in the first half of the 19th century. While South African Semillon has not quite taken off as a serious commercial category in single varietal form in the modern era, there are stunning wines being made from especially older vineyards. The best South African Semillons have juicy fruit with often an ethereal-like citrus perfume, fine texture, herbal interest and manage to marry the intensity of flavors.

Other regions

Outside of these regions, however, Sémillon is unpopular and often criticised for lack of complexity and intensity. As such, plantings have decreased over the last century. As referenced above, the grape can still be found in South Africa and Chile. The latter is reputed to have the largest plantings of this grape, although the number of acres planted with Sémillon fluctuates often. California growers plant Sémillon primarily to blend it with Sauvignon blanc. There are some wineries in Washington State that have produced Sémillon as a varietal wine since the early 1980s; others actively produce Sémillon for Ice Wine and Late Harvest wines. The grape is also planted in Argentina, Canada (Niagara and British Columbia) and recently in New Zealand.

Semillon and Great Food Pairing

The Hunter Valley in Australia is the place to go for the best Semillon wine the most distinctive style. Fresh and zippy when it’s young, more complex and oily as it ages this is the perfect wine for raw and lightly cooked shellfish especially with Asian flavors.

Oysters

Fresh crab

Clams

Sashimi

Seafood salads

Spring vegetables such as asparagus and peas

Dishes with fennel

Dishes with a citrus influence

Lightly cooked fish dishes such as sea bass and razor clams

Soft shell crab

squid

smoked fish such as salmon or trout

Barossa Valley Semillon and other rich selections

Fuller and riper, often with a lick of oak, Southern Australian Semillons can take richer fish and shellfish dishes and light meats like chicken and pork – again with an Asian accent. Try:

Scallops (probably my number one choice)

Grilled lobster, prawns or Moreton Bay bugs

Salmon and salmon trout

Fish or chicken in a creamy Asian sauce

Seafood risotto

Thickly sliced ham

Pork or chicken satay

Other spicy but not over-hot pork dishes

Please sign up for our email list below to get the latest information on our latest product descriptions, upcoming sales and special offers. We have some of the best offers in the business so please keep updated and have all questions answered in our COMMONWEALTH NEWS

Please review some fine selections of the Best Semillon Wine. Also, please go to our website for a complete selection of all our fine beverages

2011 Brokenwood ILR Semillon

2014 Carpenter Semillon

2015 De Romance

2017 Moss Wood Semillon

2015 Moss Wood Wilyabrup Margaret River Semillon

1995 Tirecul La Graviere Monbazillac Cuvee Madame Vendage Tardive

2004 Two Hands For Love or Money Cane Cut Semilion Late Harvest

1942 Yquem

BEST VIOGNIER WINES

Viognier is a white-wine grape variety known for producing textural, aromatic wines with pronounced fruit flavors as apricots are the variety’s classic flavor associations. On the nose, Viognier wines can also be very herbal, with aromas of chamomile, lavender, thyme and even a possible hint of pine. In aged examples and sweeter styles, this potentially overpowering herbal profile is softened by honeyed notes. Just consider a fantastic grilled salmon and a mango and not a salad with a glass of Viognier.

Like Chardonnay, Viognier has the potential to produce full-bodied wines with a lush, character. In contrast to Chardonnay, Viognier varietal has more natural aromatics that include notes of peaches, pears, violets.

The potential quality of Viognier is also highly dependent on viticultural practices and climate with the grape requiring a long, warm growing season in order to fully ripen but not a climate that is so hot that the grape develops high levels of sugars and potential alcohol before its aromatic notes can develop. The grape is naturally a low yielding variety which can make it less economically viable to planting in some vineyards.

The Best Viognier Wines are well-known for their floral aromas, and terpenes, which are also found in Muscat and Riesling wines. There are also many other powerful flower and fruit aromas which can be perceived in these wines depending on where they were grown, the weather conditions and how old the vines were. Although some of these wines, especially those from old vines and the late-harvest wines, are suitable for aging, most are intended to be consumed young. Viogniers more than three years old tend to lose many of the floral aromas that make this wine unique. Aging these wines will often yield a very crisp drinking wine which is almost completely flat in the nose. It is thus better to select a young wine for the ultimate in flavor The color and the aroma of the wine suggest a sweet wine but Viognier wines are predominantly dry, although sweet late-harvest dessert wines have been made.

ALMOST EXTINCT

In the late 1960s, just 35 acres of Viognier vines were all that remained in the world, located exclusively in the vineyards of Condrieu and Château-Grillet. Fortunately, the 1970s saw new life into the near-extinct variety, by the Yalumba winery in Australia’s Eden Valley and a handful of California winegrowers. During the 21st Century, Viognier has had a remarkable renaissance and is now found more widely in France, and in Italy, Spain, Switzerland, the US, Chile, Argentina, South Africa, Australia, New Zealand, and even Japan. In other locations, notably California and Australia, Viognier has emerged as a prestigious niche variety.

OUTLAW CONTRABAND

The origin of the Viognier grape is unknown; it is presumed to be an ancient grape, possibly originating in Dalmatia which is present-day Croatia and then brought to Rhône by the Romans. One legend states that the Roman emperor Probus brought the vine to the region in 281 AD; another has the grape packaged with Syrah on a cargo ship navigating the Rhône river, en route to Beaujolais when it was captured, near the site of present-day Condrieu, by a local group of outlaws. The origin of the name Viognier is also obscure. The most common namesake is the French city of Vienne, which was a major Roman outpost.

Viognier Wine & Food Pairings

The best selections could be mild creamy curries like kormas or spicy south-east Asian curries. Even curries made with curry powder work well as do spicy dishes with a hint of peach or apricot, echoing the flavors in the wine

Mild spicy noodle dishes like Pad Thai

Chicken salads with apricot, peach or mango

Fruity chicken – and even lamb – tagines with apricot

Dishes with ginger, saffron and coconut

Chicken, pork or rabbit with creamy sauces, especially if the dish includes a dash of viognier. More intensely flavored viogniers can stand up to roast pork, chicken, and turkey

Rich shellfish dishes such as seared scallops, grilled lobster and baked crab, especially with a hint of spice

Creamy and buttery cheeses

Sweet root vegetables especially carrots, parsnips and sweet potatoes and spicy butternut squash

Salmon

Mahimahi

Chilean Sea Bass

Lobster

Crab Cakes

Pork

Turkey

Ham

Almonds

Creamy or buttery Pasta Dishes

Please sign up for our email list below to get the latest information on our latest product descriptions, upcoming sales and special offers. We have some of the best offers in the business so please keep updated and have all questions answered in our COMMONWEALTH NEWS

With all these great food ideas it is time to order and sample some great Viognier Wine. Please check out the selections below or go to our website for the ultimate source of all wine and spirits

Alban Central Coast Viognier 2017

Viognier from Central Coast, California

Barboursville Reserve Viognier 2017

Viognier from Virginia, Other U.S.

Cristom Viognier 2016

Viognier from Eola-Amity Hills, Willamette Valley, Oregon

Penner-Ash Viognier 2018

Viognier from Oregon

Darioush Signature Viognier 2018

Viognier from Napa Valley, California

Miner Family Viognier 2017

Viognier from California

M. Chapoutier La Combe Pilate 2016

Viognier from Rhone, France

Yalumba Organic Viognier 2017

Viognier from South Australia, Australia

Guigal Condrieu 2017

Viognier from Condrieu, Rhone, France

Domaine Pichat Condrieu La Caille 2017

Viognier from Condrieu, Rhone, France

Peay Vineyards Estate Viognier 2017

Viognier from Sonoma Coast, Sonoma County, California

Chateau Lagrezette Le Pigeonnier White 2015

Viognier from France

BEST BARBERA WINE

Barbera is a red Italian wine grape variety that, as of 2000, was the third most-planted red grape variety in Italy (after Sangiovese and Montepulciano). It produces good yields and is known for deep color, full-body, low tannins and high levels of acid

Barbera is believed to have originated in the hills of Monferrato in central Piemonte, Italy, where it has been known from the thirteenth century. In the 19th and 20th centuries, waves of Italian immigrants brought Barbera to the Americas where the vine took root in California and Argentina among other places. Recent DNA evidence suggests that Barbera may be related to the French-Spanish vine Mourvedre.

Century-old vines still exist in many regional vineyards and allow for the production of long-aging, robust red wines with intense fruit and enhanced tannic content. When young, the wines offer a very intense aroma of fresh red cherries and blackberries. In the lightest versions notes of cherries, raspberries, and blueberries and with hints of blackberry and black cherries in wines made of more ripe grapes. Many producers employ the use of toasted oak barrels, which provides for increased complexity, aging potential, and hints of vanilla notes. The lightest versions are generally known for flavors and aromas of fresh fruit and are not recommended for aging. Wines with a better balance between acid and fruit, often with the addition of oak and having a high alcohol content are more capable of cellaring; these wines often result from reduced-yield viticultural methods.

The Barbera vine is very vigorous and capable of producing high yields if not kept in check by pruning and other methods. Excessive yields can diminish the fruit quality in the grape and accentuate Barbera’s natural acidity and sharpness. In Piedmont, the vine was prized for its yields and ability to ripen two weeks earlier than Nebbiolo even on vineyard sites with less than ideal exposure. This allowed the Piedmontese winemakers in regions like Alba to give their best sites over to the more difficult to cultivate Nebbiolo and still produce quality wine with Barbera that could be consumed earlier while the Nebbiolo ages. Harvest for Barbera usually takes place in late September-early October, usually two weeks after Dolcetto has been picked. In recent times, winemakers have been experimenting with harvesting Barbera later at higher sugar levels to produce heavier, more fruit-forward wines. In some vintages, these producers may even harvest their Barbera after Nebbiolo.[1]

Barbera can adapt to a wide range of vineyard soils but tends to thrive most in less fertile calcareous soils and clay loam. Sandy soils can help limit the vigor and yields. The grape rarely thrives in very alkaline or saline soils.

The Best Barbera Wine

Barbera is usually made into dry red wines which are basically table wines. Most barbera consumers will see the varietal barbera wine, sometimes blended with a small percentage of the French grapes cabernet sauvignon or merlot.

• Barbera d’Asti: Barbera d’Asti, a DOCG wine from the town of Asti, and Barbera d’Alba DOC, from the town of Alba and the surrounding area in the Piedmont hills, are the quintessential Barbera wines of Italy. Asti is thought to be slightly more delicate and feminine, while Alba barbaras should be aged a little longer to mellow their acidity. The “superiore” designation, for example in Barbera d’Asti Superiore, indicates at least 12 months of aging before release. The Nizza subzone of Asti, centered around the town of Nizza Monferrato, is the newest DOCG for barbera wines.
• Sparkling barbera: West of Piedmont, the wine region of Emilia-Romagna is home to a unique sparkling version of barbera that is similar to Lambrusco. It is produced in very small quantities and is rare to find outside of Italy. Look for wines labeled Colli Piacentini DOC. Another slightly sparkling (“frizzante”) barbera is produced in the Barbera del Monferrato DOC, but again, this wine is rarely exported.

Where Does Barbera Grow?

Barbera is a very vigorous, adaptable vine which can grow in various soils from calcareous clay to limestone to sand and can withstand hot climates. The grape’s naturally high acidity means that it can achieve full ripeness without tasting flabby or unbalanced by alcohol.

The majority of barbera is planted in Piedmont. Barbera ripens before the nebbiolo grape, which goes into Barolo, the long-aged king of Italian wine. Many Barolo producers also make a less-expensive barbera-based wine to drink, they joke, while waiting for the Barolo to mature. A few acres in other areas of Italy like Emilia-Romagna, Puglia, and Sardinia, are also devoted to growing barbera.

Because of its heat tolerance, New World growers have begun planting barbera grapes in warm wine regions like South Australia (for varietal wines), Argentina (as a blending grape), and in California’s Central Valley (for bulk wines) and Sierra Foothills (oaked varietal styles).

Wine Regions

As of 2010 there were 50,720 acres of Barbera planted, making it the sixth most widely planted red grape variety in Italy. In the Piedmont region Barbera is widely grown in Asti and Monferrato regions. While there is no officially defined Classico region, the region of the Asti province between the towns of Nizza Monferrato, Vinchio, Castelnuovo Calcea, Agliano, Belveglio and Rocchetta is considered among locals to be the “heart” of Barbera in Piedmont. In 2001, The town of Nizza was officially recognized as a sub-region within the greater Barbera d’Asti. Being one of the warmest areas in Asti, Nizza has the potential to produce the ripest Barbera with sugar levels to match some of the grape’s high acidity. The wines of Barbera d’Asti tends to be bright and elegant while Barbera d’Alba tends to have a deep color with more intense, powerful fruit.[5] In the Alba region, many of the best vineyard sites are dedicated to Nebbiolo with Barbera relegated to a secondary location, which limits the quality and quantities of the wines labeled with the Barbera d’Alba.

Beyond Italy

Outside of Italy, Berbera is rarely found in Europe except for small plantings in Greece, Romania, and the coastal region of Primorska in Slovenia.

The influence of Italian immigrants has led to a scattering of Barbera plantings in South America, in Argentina, Brazil, and Uruguay. In Argentina, it is widely grown with 1,061 hectares (2,620 acres) planted as of 2010, mostly in Mendoza and San Juan provinces, and used mostly for blending.

There are some small plantings in Israel.

Barbera has been grown in Australia for about 25 years in the Mudgee region of New South Wales, with later plantings in a number of wine regions, including the King Valley in Victoria as well as the McLaren Vale and the Adelaide Hills regions in South Australia.

South African producers have begun widespread plantings of the grape in the warm climate regions of Malmesbury, Wellington, and Paarl.

In the United States there are 4,693 hectares (11,600 acres) of plantings mostly in California, where Barbera is one of the most successful of the Piemontese grapes to be adopted in the state. It is widely planted in the Central Valley, where it is a blend component in mass-produced jug wines. In recent years, the fashion of Italian grapes has caused more California winemakers to look into producing high quality varietal Barbera.

What Kinds of Wines Are Made with Barbera?

Barbera is usually made into dry, still red wines. For Italian Vino da Tavola (meaning “table wine”), barbera will be blended with more tannic grapes from southern Italy to make cheap bulk wine. Most barbera consumers see on shelves, though, will be varietal barbera wine, sometimes blended with a small percentage of the French grapes cabernet sauvignon or merlot.

• Barbera d’Asti: Barbera d’Asti wine from the town of Asti, and Barbera d’Alba, from the town of Alba and surrounding area in the Piedmont hills, are the quintessential barbera wines of Italy. Asti is thought to be slightly more delicate and feminine, while Alba barbaras should be aged a little longer to mellow their acidity. The “Superiore” designation, for example in Barbera d’Asti Superiore, indicates at least 12 months of aging before release.
• Sparkling barbera: West of Piedmont, the wine region of Emilia-Romagna is home to a unique sparkling version of barbera that is similar to Lambrusco. It is produced in very small quantities and is rare to find outside of Italy. Look for wines labeled Colli Piacentini. Another slightly sparkling (“frizzante”) barbera is produced in Barbera del Monferrato, but again, this wine is rarely exported.

Barbera Wine, The Essence and Flavors

The barbera grape makes wines that are juicy and relatively light-bodied despite its bold, deep purple color. Barbera is extremely drinkable due to its refreshingly high acidity, low tannins, and moderate alcohol.

Barbera tasting notes often include:

• Strawberry
• Raspberry
• Red cherry
• Black cherry
• Blackberry

Barbera wines grown in Italy’s cooler areas can be more herbaceous and tart than those grown in warmer climes.

The Best Barbera Wine and Food Pairing

TOP MATCHES FOR BARBERA

Grilled and roast pork and wild boar

Steaks like hangar steak and onglet

Braised lamb dishes such as lamb shanks

Italian-style stews and braises such as rabbit with olives or braised duck

Italian-style sausages with lentils, or in a pasta sauce

Pizzas with a sausage topping

Pasta with meat and cooked tomato sauces such as bolognese. Spaghetti and meatballs

Meatloaf

Mushroom risotto

Meat-stuffed pasta such ravioli and agnolotti

Fonduta with truffles

Spicier stews with chili.

Flavors such as garlic, tomato and olives

Please order from our selection below or go to the main site for all our fine wine and spirits.

Pio Cesare Barbera d’Alba

Alessandro e Gian Natale Fanitino Barvera d’Alba Cascina Dardi Superiore 2016

Renato Ratti Battaglione Barbera d’Asti 2017

La Spinetta Barbera d’Asti Ca di Pian 2015

Terra d’Oro Barbera California 2017

Shadow Ranch Barbera Sierra Foothills 2016

Fontanafredda Briccotondo Barbera 2015

Cascina del Pozzo Barbera d’Alba Fossamara 2015

Pico Maccario Villa Della Rosa Barbera D’Asti

Ellena Giuseppe Barbera d’Alba 2015

Best Tempranillo Wine

Tempranillo is known as Ull de Llebre, Cencibel, Tinto Fino and Tinta del Pais in Spain, and Aragonez or Tinta Roriz in Portugal. Tempranillo is a black grape variety widely grown to make full-bodied red wines in its native Spain. Its name is the diminutive of the Spanish temprano (“early”), a reference to the fact that it ripens several weeks earlier than most Spanish red grapes.

The confirmation of wine in ancient Spain was discovered in 1972, when archaeologists unearthed a mosaic of the wine god Bacchus at Baños de Valdeprados in north-central Spain. Tempranillo may well have been the wine shown in the mosaic because it has been in Spain since 800 BC.

The Phoenicians brought wine to Southern Spain. Tempranillo originated from this area, so it’s quite possible that Tempranillo is related to the ancient Phoenician species in Lebanon. Tempranillo now grows most commonly in the Navarra and Rioja regions, which are about 300 miles west of Barcelona, Spain. It is the main grape used in Rioja, and is often referred to as Spain’s noble grape.

In 2015, Tempranillo was the third most widely planted wine grape variety worldwide with 570,000 acres under vine, of which 88% was in Spain.

The variety does best when hot, sunny days allow its thick-skinned berries to ripen fully, with cold nights to help them to retain their natural acid balance. The result is bright, lively, fruit-driven wine with just the right balance of warmth and tanginess. And this is where Tempranillo comes into its own. It is no surprise, then, that the continental terroirs of Argentina and Australia have been the first New World regions to adopt Tempranillo.

A thick-skinned red grape with a high anthocyanin count that makes for deep-colored wines with moderate tannins, The Best Tempranillo Wine is well suited to modern consumer tastes. While the variety lacks its own idiosyncratic flavor profile, the wide range of aromas detectable in Tempranillo-based wines result in tasting notes ranging from strawberries, blackcurrants and cherries to prunes, chocolate and tobacco depending on vineyard age and mesoclimate.

Oak and Tempranillo certainTly marry well together. American oak is the traditional choice of winemakers in Rioja, Tempranillo’s flavor profile integrates well with the vanilla and coconut notes imparted by new American oak barrels. Further west in Ribera del Duero, the fashion is to use higher proportions of French and used-oak barrels to allow Tempranillo’s fruit to shine with a focus on more spiced oak flavors.

Best Tempranillo Wine: What are the labels telling you in regard to the flavors?

If you’re buying Spanish Tempranillo and you should be buying these fine wines, it’s helpful to understand the labeling requirements and how they affect the flavor. There are 4 legal aging terms that are listed on most bottles of Spanish wine.

• Vin Joven: Vin Jovens are released young and meant to be consumed right away. These are rarely aged in oak and are uncommon outside of Spain.
• Crianza: These reds require 2 years of aging, with 6 months in oak. Traditionally, producers use American oak, which is much stronger than other types of oak.
• Reserva: These are reds that are aged 3 years, with a 1 year in oak. These wines are a big step up in quality and have rich, round flavors because of the minimum oak requirement.
• Gran Reserva: Reserved for wines from phenomenal vintages and aged a minimum of 5 years before release with 18 months of oak aging, most producers will do 20-30 months in barrel to create the outstanding flavor.

BestTempranillo Wine and Food Pairing Suggestions

Tempranillo pairs well with all types of food because of its savory qualities. Regional Spanish cuisine, which includes roasted vegetables and cured meats. However, the wine is diverse and not only pairs with local Spanish food, but it also works well foods from all over the globe.

• Roasted red peppers stuffed with rice and morcilla blood sausage
• Brazilian pork and bean stew (feijoada)
• Roast lamb with redcurrant jelly
• Lasagna, pizza and dishes with tomato-based sauces
• Barbecue grilled-meats, smoky dishes
• Grits, polenta, and dishes with corn as a major ingredient
• Mexican food such as tacos, nachos, burritos, and Chile rellenos
• Hamburgers
• Dry Indian Chili Chicken
• Cajun Filet Mignon
• Jambalaya Pasta or Rice
• Lamb Chops
• Sirloin Steak
• Lamb Chops
• chicken wings,
• turkey sausage,
• bacon,
• ham,
• sole,
• vegetable stew
• roasted eggplant and grouper

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Please Check out these samples and order the Best Tempranillo Wine Also go to our Main Site for an endless selection of great Wine and Spirits

Finca Allende, Calvario, Rioja, Northern Spain, Spain,

Legaris, Alcubilla de Avellaneda, Ribera del Duero, 2015

Màquina & Tabla, Páramos de Nicasia, Toro, 2015

Mauro, Terreus Paraje de Cueva Baja, Vino de la Tierra de Castilla y León, 2015

Olabarri, Bikandi Reserva, Rioja, Northern Spain, 2005

Abadia Retuerta, Pago Negralada, Vino de la Tierra de Castilla y León, 2015

CVNE, Imperial Reserva, Rioja, Northern Spain, Spain, 2014

Jané Ventura, Finca els Camps Ull de Llebre, Penedés, 2007

La Loba Wine, La Loba Matanza, Ribera del Duero, 2015

Oxer Bastegieta, Artillero, Rioja, Northern Spain, 2014

Pinna Fidelis, Vendimia Seleccionada, Ribera del Duero, 2012