Joe W

TOP CHARDONNAY WINE

Chardonnay is a green-skinned grape variety used in the production of white wine. The variety originated in the Burgundy wine region of eastern France, but is now grown wherever wine is produced, from England to New Zealand. For new and developing wine regions, growing Chardonnay is seen as a ‘rite of passage’ and an easy entry into the international wine market.

Top Chardonnay wine is the most popular white wine on earth and, more recently, it has also become the most divisive. Travel to any wine region in the world, and you’ll find at least one vineyard growing Chardonnay. It’s a wine that can be simple or regal, aged for many years or consumed immediately.

Chardonnay was born in the Burgundy region of France, where it is known as White Burgundy, and it was there that the wine gained great acclaim for its elegance.

Soon after Chardonnay’s rise in popularity, winemakers in Champagne began to grow the grape as well, using it as the dominant ingredient for their sparkling wines.

Chardonnay Origins

For much of its history, a connection was assumed between Chardonnay and Pinot noir or Pinot blanc. In addition to being found in the same region of France for centuries, it was noted that the leaves of each plant have near-identical shape and structure. Chardonnay’s true origins were further obscured by vineyard owners in Lebanon and Syria, who claimed that the grape’s ancestry could be traced to returning Crusader who introduced the grape to Europe. There has been no solid external evidence supports that theory.  Another theory stated that it originated from an ancient indigenous vine found in Cyprus. The Chardonnay grape itself is neutral, with many of the flavors commonly associated with the wine being derived from such influences as terroir and oak. It is vinified in many styles, from the lean, crisply mineral wines of Chablis, France, to New World wines with oak and tropical fruit flavors. In cool climates (such as Chablis and the Carneros AVA of California), Top Chardonnay wine tends to be medium to light body with noticeable acidity and flavors of green plum, apple, and pear. In warmer locations Australia and New Zealand), the flavors become more citrus, peach, and melon, while in very warm locations as California, more fig and tropical fruit notes such as banana and mango come out.

Chardonnay is an important component of many sparkling wines around the world, including Champagne and Franciacorta in Italy.

Modern DNA fingerprinting research has now suggested that Chardonnay is the result of a cross between the Pinot noir and Gouais blanc grape varieties. The Romans are thought to have brought Gouais Blanc from Croatia, and it was widely cultivated by peasants in eastern France. The Pinot of the French aristocracy grew in proximity to the Gouais blanc, resulting in grapes having an opportunity to interbreed. Since the two parents were genetically distant, many of the crosses showed hybrid vigor and were selected for further propagation.

Chardonnay grapes are complicated as they take on very different characteristics when in Champagne than in Burgundy. Winemakers began to realize that the grape could truly embody the region and area where the wine is grown. No two places that grow Chardonnay produces the exact same wine, yet every region finds it is relatively easy to grow.

Chardonnay Growth Conditions

While Chardonnay can adapt to almost all vineyard soils, the three it seems to like most are chalk, clay, and limestone, all very prevalent throughout Chardonnay’s traditional “homeland”. The Grand Cruz of Chablis are planted on hillsides composed of limestone, and chalk. The outlying regions, falling under the more basic “Petit Chablis” appellation, are planted on Portlandian limestone which produces wines with less finesse. Chalk beds are found throughout the Champagne region, and the Côte-d’Or has many areas composed of limestone and clay. In Burgundy, the amount of limestone to which the Chardonnay vines are exposed also seems to have some effect on the resulting wine. In the Meursault region, the premier Cruz vineyards planted at Meursault-Charmes have topsoil almost 79 in above limestone and the resulting wines are very rich and rounded. In the nearby Les Perrieres vineyard, the topsoil is only around 12 in above the limestone and the wine from that region is much more powerful, minerally, and tight, needing longer in the bottle to develop fully. In other areas, soil type can compensate for a lack of ideal climate conditions. In South Africa, for example, regions with stonier, shaley soils and high clay levels tend to produce lower-yielding and more Burgundian-style wine, despite having a discernibly warmer climate than France. In contrast, South African Chardonnay produced from more sandstone-based vineyards tend to be richer and more weighty

As the grape quickly spread across the world, winemakers discovered that warm climates would produce a Chardonnay grape that was full of tropical flavors, while in cooler climates the grape had flavors of apple as well as earthy fall aromas such as mushrooms and fresh leaves. With the variety of different Chardonnays that can be produced around the world, wine drinkers literally have a Chardonnay for every season and occasion. This worldwide variety allows Chardonnay to go extremely well on its own while sitting outside in the summer, or even on a cold winter’s night with a hearty stew.

Top Chardonnay Wine Food Pairing

Appetizers:

• Hummus with Pita Chip,
• Shrimp Baked with Herbs,
• Seafood Terrine

Cheese:

• Brie
• Fresh Mozzarella
• Ricotta
• Brillat-Savarin
• Fontina

Vegetables:

• Green Peas
• White Beans
• Zucchini
• Edamame
• Butternut Squash
• Carrots
• Yams/Sweet Potatoes
• Corn
• Pumpkin
• Truffles and Mushrooms
• Fruits:
• Apple
• Pear
• Peach
• Mango
• Lemon

Pizza:

• White Pizza with Chicken,
• Mushrooms and Mozzarella,
• Mushroom & Brie Pizza,
• Apple and Brie Pizza.
• Four Cheese White Pizza

Pasta / Polenta / Risotto:

• Lemony Shrimp Risotto
• Wild Mushroom & Herb Pasta
• Spring Vegetable Risotto Fettuccine with Scallops & White Wine

Sauce:

• Pasta Creamy Chicken Sauce
• Butternut Squash Risotto
• Fettuccine Alfredo
• Creamy Pasta Primavera
• Fettuccine with Scallops & Cream Sauce
• Polenta with Beurre Blanc and Scallops

Pork:

Roast Pork with Wine or Lemon

• Pork Chop with Gremolata
• Roast Pork with Cream or Apples
• Pork Chop with Cream and Calvados
• White Sausage (Boudin Blanc)
• Hazelnut-Crusted Pork Chops

Poultry:

• Poached Chicken with Lemon Butter Sauce
• Baked Chicken Breasts with Tarragon
• Baked Chicken with Herbs & Mushrooms
• Roast Chicken with Herbs
• Wine-Braised Chicken with Mashed Potatoes
• Grilled Lemon-Garlic Turkey
• Pecan-Crusted Chicken
• Roast Turkey with Stuffing
• Chicken/Turkey Pot Pie

Soup:

• Vichyssoise
• Creamy Vegetable Soup
• Pureed White Bean Soup Seafood Bisque
• Corn Chowder
• Butternut Squash Soup

Salad:

• Chicken Salad with Grapes
• Poached Salmon Salad
• Tarragon Lobster Salad
• Pecan-Crusted Chicken Salad with Apples and Brie
• Warm Scallop Salad with Mango and Hazelnuts
•  

Sauce:

• Wine Sauce
• Butter Sauce
• Cream Sauce
• Mild Cheese Sauce

Seafood:

• Sole with Butter & Lemon
• Almond-Crusted Trout
• Crab Cakes
• Lobster with Drawn Butter
• Pan-Seared Scallops
• Classic Crab Roll
• Baked/Poached Salmon Cod
• Halibut with Brown Butter
• Lobster/Scallops with Butter & Cream
• Macadamia-Crusted Mahi-Mahi
• Seared Sea Bass on Potato Puree
• Lobster Pot Pie

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 chose from our samples of fine Chardonnay below or go to our site for select from all fine wine and spirits.

  Kendall-Jackson Jackson Estate Camelot Highlands Chardonnay 2016

  Louis Latour Ardeche Chardonnay 2016

  Benjamin Leroux Meursault 2017

  Pepperlwood Grove Chardonnay

  Mer Soleil Santa Lucia Highlands Reserve Chardonnay 2017

  Leeuwin Estate Art Series Chardonnay 2016

Joseph Drouhin St. Veran 2017

Olivier Leflaive Meursault 2016

SYRAH and SHIRAZ

Syrah also known as Shiraz, is a red grape variety used to make high-quality fine wine. Syrah is known for being dense and full-bodied, heavy and powerful but still smooth and drinkable. As a wine, Syrah and Shiraz becomes one of the darkest red wines available, almost to the point of being purple. The syrah flavor profile is primarily characterized as meaty with black pepper, dark fruit, violets and notes of blackberry, blueberry, boysenberry, herbs, licorice, chocolate, and olives.

Both Syrah and Shiraz refer to the same type of grape, as well as the red wine produced by that grape. When the syrah grape was introduced by France to Australia, its name gradually changed to shiraz. Generally speaking, wineries use shiraz to suggest their wine is a little more rich, lush, ripe, and fruity than the traditional French syrah, which is a bit lighter on the fruit factor.

Syrah was found to be the offspring of two obscure grapes from southeastern France, Dureza and Mondeuse Blanche grapes. The style and flavor profile of wines made from Syrah is influenced by the climate where the grapes are grown with moderate climates as in such as the northern Rhone Valley and parts of central Washington State tending to produce medium to full-bodied wines with medium to high levels of tannins and notes of blackberry, mint and black pepper. In hot climates in regions of Australia, Syrah is more consistently full-bodied with softer tannin, jammier fruit and spice notes of licorice, anise and earthy leather. In many regions the acidity and tannin levels of Syrah allow the wines produced to have favorable aging potential.

Aside from its deep red hue, the syrah grape has several other distinct qualities:

• Syrah grapes are small, and range from round to a bit egg-shaped.
• The grape is sturdy, but is susceptible to coulure, a weather-related hazard which causes shattering after flowering. It is also vulnerable to attacks from mildew and oidium.
• The grapes have a short ripening period, so picking syrah is a delicate process requiring strong human oversight and know-how.
• The tannins in the skin of the syrah grapes allow it to age well in the bottle for decades. However, syrah grapes are picked at peak maturity, so the wine doesn’t necessarily need to age for decades to get the full body and flavor. Most syrah wines are ready to drink after only a few years.
• Syrah grapes prefer dry climates and soils that permit deep root penetration (hence their popularity in Australia). The syrah grape is very sensitive to frost and over-cropping.
• Syrah is known as a “workhorse grape” or a “chameleon grape” for its ability to combine well with other grapes, including Grenache, Mourvèdre, Carignan, Cinsaut, Bordeaux, and Viognier.

Syrah is used as a single varietal or as a blend. Following several years of strong planting, Syrah was estimated in 2004 to be the world’s 7th most grown grape at 142,600 hectares (352,000 acres). It can be found throughout the globe from France to New World wine regions such as: Chile, South Africa, the New Zealand, California and Washington. It can also be found in several Australian wine regions such as: Barossa, Heathcote, Coonawarra, Hunter Valley, Margaret River and McLaren Vale

SYRAH or SHIRAZ FOOD PAIRING

• Barbecue, especially spareribs
• Braised beef
• Cheese, especially aged hard cheeses like Gouda
• Chicken, especially barbecued and braised
• Duck
• Grilled meats and vegetables
• Hamburgers
• Lamb, especially roast leg of lamb
• Mushrooms
• Pork
• Sausage
• Steaks and chops
• Tuna, especially grilled or seared tuna
• Veal
• Venison

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 order from the excellent samples below or go to our site for many more options

2007 Alexandre Rochette & cie St. Joseph

2016 Amon Ra By Ben Glaetzer Barossa Valley Unfiltered Shiaz

2007 Andrew Hardy OX Shiraz

Fisher Vineyards Hidden Terrace Vineyard Syrah

2010 Guigal Ermitage Ex Voto

2012 Haut-Blanville 1955

Jean-Luc Colombo Cornas les Ruchets

2017 Lancyre Rose

2009 Nicolas Perrin Cornas

2004 Planeta Syrah

 

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BEST MOSCATO WINE

The history and origins of Muscat grapes is a bit vague and limited on good documentation with the origins of the ancestors of the varieties back to the ancient Egyptians and Persians at or about 3000-1000 BCE. Other research has suggested that the family of Muscat varieties were propagated during the period of classical antiquity at or about 800 BCE to 600 AD by the Greeks and Romans. Even though this suggestive information has been available, there is no solid historical evidence that these early wine grapes were members of the Muscat family.

The first documented mention of grapes called “muscat” was in the works of the English Franciscan scholar Bartholomeus Anglicus who wrote of wine made from Muscat grapes in his work De proprietatibus rerum written between 1230 and 1240 A.D.

The Muscat grape is one of the oldest domesticated grapes in the world. For centuries, people have valued this grape enough to keep it in existence and use it to make a variety of interesting and appealing wines as in the best Moscato wine.

The Muscat grape belongs to the species vitis vinifera and is widely grown in warm temperate climates around the world to produce wine, raisins and table grapes. There are hundreds of varieties of Muscat grapes, but the four varieties most commonly used to produce wine are Muscat of Alexandria, Muscat Blanc a Petit Grains, Muscat Ottonel and Muscat Hamburg.

Wine produced from the Muscat grape is characterized by smelling and tasting of the grape itself. Historically the grape has been used to make rich, luscious dessert wines in varying degrees of sweetness and fortification. Sweet Muscats exhibit the taste of raisins, toffee and oranges. More recently, Muscat grapes are being made into dry, aromatic table wines. Muscat grapes are also used to produce lively, refreshing sparkling wines.

Italy is one of the oldest and most important wine producing countries. Grapes were cultivated by the Etruscans in the 8th century BC. Muscat wines have been part of the Italian wine scene for centuries.

The Muscat grape most commonly grown in Italy is Moscato Bianco. It is the fourth most commonly grown white wine grape in the country. This aromatic grape produces wines that are characterized by floral aromas with peach and citrus overtones. It is widely used in Italy for lightly sparkling, or Frizzante wines, the most famous of which are Asti Spumante and Moscato d’Asti. Most of the non-sparkling Italian Muscats can be categorized as having varying degrees of sweetness. The strongest and sweetest Muscats are the specially made “Passito” and “Liquoroso” wines. An exception to the very sweet Muscat wines are Muscat de Chambave from the Aosta Valley which is an ancient and impeccably made dry table wine and the drier, crisper Muscats from the Trentino region.

Muscat Grapes

The Muscat family of grapes includes over 200 grape varieties belonging to the Vitis vinifera species that have been used in wine production and as raisin and table grapes around the globe for many centuries. Muscat grapes and wines almost always have a pronounced sweet floral aroma. The breadth and number of varieties of Muscat suggest that it is perhaps the oldest domesticated grape variety, and there are theories that most families within the Vitis vinifera grape variety are descended from the Muscat variety.

Among the most prominent members of the Muscat family are Muscat blanc à Petits Grains, which is the primary grape variety used in the production of the Italian sparkling wine Asti  made in the Piedmont region. It is also used in the production of many of the French fortified wines known as vin doux naturels. In Australia, this is also the main grape used in the production of Liqueur Muscat, from the Victorian wine region of Rutherglen. Young, unaged and unfortified examples of Muscat blanc tend to exhibit the characteristic Muscat “grapey” aroma as well as citrus, rose and peach notes. Fortified and barrel aged examples tend to be very dark in color due to oxidation with aroma notes of coffee, fruit cake, raisins and toffee.

Muscat of Alexandria is another Muscat variety commonly used in the production of French vin doux naturel, but it is also found in Spain, where it is used to make many of the fortified Spanish Moscatels. Elsewhere it is used to make off-dry to sweet white wines, often labeled as Moscato in Australia, California and South Africa. In Alsace and parts of Central Europe, Muscat Ottonel is used to produce usually dry and highly perfumed wines.

Pairing Food With Moscato Wine

Moscato is not formulated to be aged. It is best served fresh and well chilled. Moscato is great with fresh fruits and berries, summer salads, meringue pies, hazelnut desserts, lemon and poppy bread and cakes, and fruit cobbler.

Moscato pairs well with spicy Asian (Thai, Szechuan or Korean), as well as Indian and Mexican dishes.

Moscato d’Asti wines pair well with a variety of cheese courses, charcuterie, or antipasto plates.. Its versatility–when carrying a balance of sweet and acidity–along with lower alcohol also make Moscato an ideal aperitif candidate.

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 order a Moscato wine below or go here for a complete selection of  wines and spirits

Saracco Moscato d’Asti

Rivata Moscato d’ Asti

Marchese dell’Elsa Moscato d’Asti

Mallee Point Moscato

Castello Poggio Moscato

Risata Moscato d’ Asti

Barefoot Bubbly Pink Moscato

Chiarlo Nivole Moscato

BORDEAUX WINE

A Bordeaux wine is any wine produced in the Bordeaux region of southwest France. The Bordeaux wine region is extensive and somewhat complex. The region is centered on the city of Bordeaux, on the Garonne River. To the north of the city the Dordogne River joins the Garonne forming the broad estuary called the Gironde and covering the whole area considered the Gironde region. These rivers define the wine-producing geographical subdivisions of the region. The ‘right bank’ is the right bank of the Dordogne, in the northern parts of the region, around the city of Libourne. The section is known as Entre-Deux-Mers which is French for ‘between two seas’. The area between the rivers Dordogne and Garonne is both tidal and in the center of the region. This region has about 8000 unique producers with close to 120,000 planted hectares. Average with a total vineyard area of over 120,000 hectares producing up to making it the largest wine-growing area in France. Bordeaux is the largest and most popular wine region in the world.

Wine

The wine was introduced to the Bordeaux region by the Romans around the mid-1st century A.D. and wine popularity and production has continued for 1000’s of years. Bordeaux had its beginning and notoriety in the approximate 1600s. Bordeaux in its entirety can be divided into two parts or regions consisting of the ‘Left Bank’ and the ‘Right Bank’. The Left Bank, which is famous for its wines dominated by Cabernet Sauvignon while the Right Bank produces wines that have a large percentage of Merlot. The Right Bank is the home to Petrus and Cheval Blanc. Bordeaux has one other major appellation, Sauternes, which is where the world’s greatest, sweet Bordeaux wines come from. It is these two main areas that produce many of the world’s best red wines.

Wines of the Left Bank:

The wines from the Left Bank are blends with predominantly Cabernet Sauvignon. Thus, the most important grape is Cabernet Sauvignon followed by Merlot, Cabernet Franc, Petit Verdot, Malbec, and Carmenere. The major appellations in the Left Bank are Pessac Leognan, Margaux St. Julien, St. Estephe, and Pauillac.

The main character of the Left Bank wines is due to the appropriate soil condition consisting of limestone and clay. The best wines combine elegance with tannic structure, giving the wine’s flavors of currants, spice, earth, and tobacco when young.

As the wines age, they become more refined, and they take on additional nuances of cedar, herbs, truffle, leather, and smoke. Bordeaux wines from the Left Bank are famous for their ability to age and develop for years or even decades. And the best chateaux, in the top vintages are capable of making wines that can age for a century or longer.

Wines of Right Bank Bordeaux:

The Right Bank of Bordeaux is where you find the absolute best wines in the world produced from Merlot and Cabernet Franc. Beside Merlot and Cabernet Franc there are also smaller plantings of Cabernet Sauvignon, Petit Verdot, Malbec and Carmenere. The 2 most famous appellations in the Right Bank are St. Emilion and Pomerol.

As in Left Bank, it is the clay that gives the wines from this area its plush, opulent, character as well as the ability to be aged as well as the best wines of the Left Bank

Right Bank wines at their best offer lush, sensuous textures, soft tannins and noses of juicy, black cherries, licorice, black and red plums, chocolate, flowers and truffle when young. As the wines age, you find more tobacco, truffle, dark chocolate, and earthy characteristics.

It is basically the soil condition that gives the variations between the Left Bank and Right Bank Bordeaux wines. The terroir (soil conditions, climate and environmental factors) provide the factors that produce the variations and similarities for all the wines in the Bordeaux region.

Bordeaux is famous for its red wines with 90% of the production as very fine red wine. However, Bordeaux is also very capable producing great white Bordeaux wine. These are traditionally made from Sauvignon Blanc, Semillon and Sauvignon Gris. The famous sweet, white Bordeaux wines are made from Semillon, Sauvignon Blanc and Muscadelle which have been affected by noble rot, also known as botrytis.

Bordeaux Wine and Food Pairing:

Generally, the more expensive the wine, the more decanting it might need, depending on the vintage. Lesser wines might need little or no decanting to be delicious. Decanting allows the wine to soften and open its perfume. The wine will also gently warm in the glass, releasing its aromatics. Older vintages might also need decanting, for both aerating and to remove the sediment.

Red Bordeaux wine is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes.

Red Bordeaux is a perfect match with Asian dishes, hearty fish courses like tuna, salmon, mushrooms and pasta as well as cheese.

Dry white Bordeaux wine is a perfect wine to serve with shellfish, sashimi, sushi, all types of seafood, chicken, veal, and cheese.

Sweet Bordeaux wine is best paired with cheese, spicy foods, Chinese or Asian food, rich seafood like crab, lobster, and chicken, veal or pork.

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 the fine samples below or go to our main website, for selections from around the world.

  Chateau La Fleur Peyrabon 2014

  Chateau Prieure Lichine 2012

  Chateau La Lagune 2004

  Chateau Gruaud LaRose 2012

  Chateau Chasse Spleen 1996

  Chateau Cantemerle 2012

  Chateau Margaux 1990

  Chateau D’Yquem 2017

  Chateau La Croix Du Casse 2005

Chateau La Confession 2015

BEST CHENIN BLANC WINES

Chenin Blanc is a great and universal white-wine grape variety that has been cultivated in France with it’s documented history going back to 845. I most commonly associated with France’s Loire Valley, and its high acidity levels mean it can be vinified in a number of different styles: as lusciously perfect dessert wines, light, honeyed sparkling wines and as full-bodied white wines.

Most of the Loire’s significant acreage planted to Chenin Blanc is around the cities of Angers and Touraine. Intense, minerally white wines with green apple characters are most commonly associated with the Savennieres appellation of Angers France, while dry and semi-dry Vouvray wines of the latter are a little more tropical and honeyed in character. The sparkling Cremant de Loire wines of Anjou, Saumur and Touraine are largely based on Chenin Blanc. These lean, racy wines often have a more floral nose and a nuttiness that comes from the lees contact required by the appellation.

The best expressions of the best Chenin Blanc wines from the Loire Valley are the sweet, botrytized wines from Quarts de Chaume and Bonnezeaux, where the Loire’s cool side valleys produce the required conditions for noble rot, resulting in wines with peach, baked-apple, and quince flavors. Botrytized Chenin wines are very capable of aging as long as the Bordeaux sweet wines, sometimes for longer. Good sweet Chenin Blanc requires a decade to hit its peak but can be cellared for more than a century.

Outside France’s Loire Valley it is found in most of the New World wine regions. However, it is the most widely planted variety in South Africa. The grape may have been one of the first to be grown in South Africa, or it may have come to that country with Huguenots fleeing France in 1685.

The best Chenin Blanc wines have found a specific home in the vineyards of South Africa. This country has surpassed France to become the largest grower and producer of Chenin, and it remains the most-planted variety there. Chenin Blanc arrived in South Africa in the mid-17th Century, and was immediately popular for its productivity and its ability to generate high acidity, even in hot conditions. Then, Chenin Blanc was used to create a base spirit for the brandy trade and, for much of its viticultural career thereafter, it was consigned to bulk-wine production, often blended with other white varieties.

Yields and Harvest Time

The Chenin blanc grapevine buds early in the growing season and ripens mid to late in the harvest year. However, in warm years, the balance between the Loire’s marginal climate and the warmth needed to attain full ripeness has the potential of producing wines with exceptional complexity. The age of the vine can have an influence on wine quality, with older vines have a tendency to produce lower yields. Chenin blanc grapes are highly sensitive to developing noble rot which produces a unique style of wine. Noble rot will also lower yields and as well as facilitates some other flavors with less overtly floral aroma notes

The climate and soil conditions of the wine region will largely dictate whether Chenin blanc is produced in a predominantly sweet or dry manner, while the vineyard soil type will generally influence the overall style of the wine. Heavy clay-based soils, paired with the right climate, is favorable to the development of fantastic dessert wines that need time to age and mature. Well-drained and predominately sandy soils tend to produce lighter styles of wine that mature more quickly. Chenin blanc planted in soils with a high silex content will produce wines with distinctive minerally notes, while limestone-based soils will encourage wines with sharp acidity.

Wine Regions

Chenin Blanc is planted throughout the world from China to New Zealand, Canada, and Argentina. However, it is considered the “major” planting in only a few locations. France is the virtual home of Chenin blanc and is a major planting for such. However, South Africa is soon expected to have planted twice as much Chenin Blanc as there is in France. The grape’s versatility causes it to lead what is described as a “double life“. In the Loire Valley of France, it is prized as a premium quality wine grape able to produce world-class wines, while in many New World wine regions it used as a variety, contributing acidity to bulk white blends and showing more neutral flavors. Throughout all its manifestations, Chenin blanc’s characteristic flavors and quality is found almost universally in all wine regions.

Chenin Blanc Food Pairing

Meat Pairings

Veal, Trout, Chicken, Turkey, Pork Chop, Guinea Fowl, Halibut, Smoked Salmon,

Chenin Blanc with a Honey Glazed Ham. The slight sweetness of the wine

complements the salty-sweet nature of the ham. Meanwhile, the acidity

tears through protein, making each bite taste fresh.

Foods and Entrees that usually pair

Cool and warm climate Chenin Blanc goes with fish, shellfish, chicken,
pork and veal with citric and other acidic sauces; salads, sushi; Off
dry go with Chinese, Thai, Vietnamese, foie gras, apples and
apple-based desserts

Cheese Pairings

Soft to semi-firm cow’s milk cheeses, such as triple-cream brie, Gruyere, cream cheese, yogurt and cheddar work very well with Chenin Blanc. Boursin herbed (cool climate), Brick, Derby, Feta, goat cheese, Gouda, Havarti, Majorero (Spanish hard goat cheese) Mahon, Bucheron (French goat cheese), dry Jack cheese

Vegetables & Vegetarian Fare

Carrot,
Cauliflower, Oyster Mushroom, Corn, Red Bell Pepper, Apple, Quince, Pear Squash, Jicama, Guava, Shallot, Chives, Savoy Cabbage

Spices and Herbs

Cinnamon, Dill, Tarragon, Turmeric, Ginger, Fenugreek, Fennel, Clove,
Marjoram, Allspice, Red Pepper Flakes, Cilantro, Cumin, Coriander,
Fennel, Macadamia Nut, Peanut, Cashew, Sesame Seed

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 the samples below for a fine selection of Chenin Blanc or go to winetospiritscrown.com for a total beverage experience

Badenhorst Secateus Chenin Blanc

Vinum Cellars Chenin Blanc 2015

MAN Vintners Chenin Blanc 2018

Clos du Gaimont Vouvray 2017

Beaumont Hope Marguerite Chenin Blanc

Indaba Chenin Blanc 2017

Ken Forrester Petit Chenin Blanc 2018

Domaine des Baumard Savennieres 2016

Baron Herzog Chenin Blanc

Domaine Huet Vouvray Le Mont Demi-Sec 2018

BEST MALBEC WINE

Malbec is one of the original five main Bordeaux wine varietals. Malbec is an offspring of an old, almost non-existent grape variety, Madeleine Noire des Charentes. Originally the grape was first known as Auxerrois. In time that grape changed its name to Noir de Pressac, which was shortened for expediency to Pressac.

Malbec was one of the most important grape varietal in Bordeaux region of France in the mid 1800’s prior to the phylloxera epidemic. It was used as much as 50% in the blends during the early 1800’s. However, after the phylloxera epidemic, and due to Malbec susceptibility to other disease and low tolerance to the growing conditions in southwest France many of the vines destroyed and removed.

Malbec was an important grape varietal in much of the southwest area of France, especially in Bordeaux, prior to the phylloxera epidemic. Numerous chateaux classified in 1855 used it in their blends prior to the onset of phylloxera. It is thought that some estates used as much as 50% in their blends during the earlier part of the 1800’s.

After the phylloxera epidemic, in Bordeaux, much of the vines devoted to Malbec were destroyed. Malbec had difficulty ripening in Bordeaux, due to the grape’s natural susceptibility to various diseases and problems including frost, mildew and general culture.

After the frost, growers began replacing it with varieties better suited to the region like Cabernet Sauvignon and Merlot. However, even today, Malbec continues declining in popularity in Bordeaux.

However, the Malbec grape found great success in Argentina with a more complimentary climate. The Malbec plantings in Mendoza area can produce just fabulous wines. Mendoza, has the perfect growth area for Malbec, with its dry climate, sunny weather and high elevations. Here, the Best Malbec Wine is to reach its best expression.

When ripe, it adds color, tannin and spicy characteristics to the wine, producing deep colored, rich wines with freshness, balanced acidity, lush, round, supple textures and flavors of plum and blackberry.

In France, Malbec produces a different expression than what is created in Argentina. This is important because the wines made in France are quite different from the wines produced in South America from Malbec. In France, Malbec is often more rustic and tannin, which is why in much of France, it’s only used as part of the blend.

But in Mendoza, Argentina, Malbec is the undisputed best Malbec wine throughout the world! Other areas in Argentina are also perfect for the grape including Salta, La Rioja, San Juan and Catamarca. Malbec is now so popular, the grape has its own holiday, International Malbec Day, which is also known as World Malbec day is celebrated every April 17.

MALBEC FOOD PAIRING SELECTIONS

Pairing Malbec with Appetizers

• Salmon Cilantro Tartar
• Spanish Tapas
• Spanish Jamon Serrano
• Greek Lamb meatballs
• Black Pepper Steak Bites

Pairing Malbec with Beef

• Spicy Skirt Steak
• Spicy Beef or Chicken Tacos
• Lechon Asado Roasted Pork
• Jalapeno Steak Burgers
• Grilled Sirloin Steak
• Norwegian Spicy Meatballs

Pairing Malbec with Poultry

• Marinated Smoked Duck
• Jalapeno Chicken Burgers
• Turkey or Chicken Tacos Carnitas
• Chicken Burritos

Pairing Malbec with Fish

• Grilled Halibut with Cilantro
• Barbecue Halibut Steak
• Teriyaki Salmon
• Grilled Swordfish with Spicy Orange
• Swordfish Steak with Mango curried chutney

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Please review our fine Malbec wines below or go to our complete selection at winetospiritscrown and order a great beverage

2015 Vina Cobos Bramare Malbec Lujan de Cuyo

2015 Bodega Noemia de Patagonia J Alberto

2016 Gen Del Alma Seminare Malbec

2006 Dolium Malbec Gran Reserva

2013 Bodegas Catena Zapata Malbec Adrianna Vineyard Fortuna Terrae

2013 Bodegas Catena Zapata Malbec Adrianna Vineyard Fortuna Terrae