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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

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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

Best Cabernet Franc Wine

Cabernet Franc is a black-skinned French wine grape variety grown in most wine-producing nations. The variety is most famously known as one of the main wines of Bordeaux and can be found in many of the world’s top Bordeaux Blend wines. It most commonly appears in blended red wines, where it adds accents of tobacco and dark spice.

Best Cabernet Franc wine shares many of the same phenolic and or aroma compounds as Cabernet Sauvignon but with differences. Cabernet Franc tends to be more lightly pigmented and produces wines with the same level of intensity and richness. Cabernet Franc tends to have a more pronounced perfume with notes of raspberries, blackcurrants, violets, and graphite. It is often characterized by a green influence that can range from leaves to green bell peppers. It has slightly fewer tannins than Cabernet Sauvignon and tends to produce a wine with a smoother mouth. New World examples of Cabernet Franc tend to emphasize the fruit more than the green notes.

Cabernet Franc Origin

The Best Cabernet Franc wine is thought to have originated as Libournais in Bordeaux sometime in the 17th century when Cardinal Richelieu transported cuttings of the vine to the Loire Valley. They were planted at the Abbey of Bourgueil under the care of an abbot named Breton. Within this sub-region are the prestigious villages of Pomerol and Saint-Émilion, which is where some of the most highly regarded Cabernet Franc wines originate. Examples include Cheval Blanc typically around two-thirds Cabernet Franc and Ausone which is an even split of Cabernet Franc and Merlot.

Cabernet Franc is commonly compared to Cabernet Sauvignon, which is not without justification. Along with Sauvignon Blanc, the former is a parent of the latter. Recent DNA profiling has also shown that Cabernet Franc is also one of Merlot’s parents.

Cabernet Franc is very similar to Cabernet Sauvignon, but buds and ripens at least a week earlier. This trait allows the vine to thrive in slightly cooler climates than Cabernet Sauvignon, such as the Loire Valley. The vine is vigorous and upright, with dark-green, 5-lobed leaves. The winged bunches are elongated and small-medium in size. The berries are quite small and blue-black, with fairly thin skins. The Cabernet Franc grapevine is more prone to mutation than Cabernet Sauvignon, less so than Pinot noir.

The variety prefers cool, inland climates such as the Loire Valley. The appellations of Chinon in Touraine along with Saumur and Saumur-Champigny in Anjou are important bastions of varietal Cabernet Franc wines. The wines are prized for their aromas of ripe berry and sweet spices. Top examples can also be found in the Anjou Villages appellation, and in Bourgueil and Saint-Nicolas de Bourgueil en Touraine.

Throughout the world, Cabernet Franc is one of the twenty most widely planted grape varieties. Plantings are found throughout Europe, in the New World, China, and Kazakhstan.

France

In France, Cabernet Franc is found predominantly in the Loire Valley and in the Libournais region of Bordeaux. As of 2000, it was the sixth most widely planted red grape variety in the country. By the early 20th century, there were nearly equal plantings of Cabernet Sauvignon and Cabernet Franc in Bordeaux with around 25,000 acres by the late 1960s. Towards the end of the 20th century, even though plantings of Cabernet Sauvignon had rapidly increased in Bordeaux to a 2 to 1 ratio in proportion to Cabernet Franc, plantings there were over 35,360 acres of the latter, nearly half of the country’s total 88,900 acres.

Italy

By the year 2000, there were over 17,300 acres of Cabernet Franc in Italy. It is mostly planted in the far northeast of Italy, particularly in Friuli, but it is also found in the vineyards of the Veneto and is found as part of some Chianti blends, even as far south as Apulia. Plantings of Cabernet Franc in Tuscany have been increasing in recent years, particularly in the Bolgheri and Maremma region where the grape is prized for the balance and elegance that it brings to blends.

Hungary

Cabernet Franc in Hungary had gained attention by the end of the 1990s when in some wine-producing regions climate and growing conditions proved to be not optimal for Cabernet Sauvignon to reach its full ripeness. Successful varietal examples from Villány and Szekszárd show great potential. Hungarian varietal Cabernet Franc is a typically full-bodied, moderately, or highly tannic wine with rich aromas of spices, blue flowers, and red/blackberry fruits with a reasonably good aging potential of about 10 years. These wines typically undergo 12 to 18 months of aging in new Hungarian oak barrels.

Cabernet Franc is also present in Eger, and in South Balaton and Sopron vineyards, to a lesser extent. Cabernet Franc often complements Bordeaux-style blends from these regions and occasionally plays a role in rosé production.

Outside France and Italy, sizable plantings of Cabernet Franc are found in Spain, Greece, Bulgaria, Slovenia, and Croatia.

Canada

Cabernet Franc is becoming more popular in Canada, being planted in Ontario’s Niagara Peninsula, Prince Edward County, the north shore of Lake Erie, Pelee Island, and the Okanagan Valley in British Columbia. While it is most often used in blends, it is gaining some popularity as a single varietal and as ice wine. Cabernet Franc Ripen about two weeks earlier than Cabernet Sauvignon and fares better in Canada’s cooler climate than other red wine grape varieties. Ontario Cabernet Francs often add a characteristic raspberry-like flavor to wine with moderate acidity.

USA

Cabernet Franc became popular in California with those who wanted to develop a Bordeaux in this country. This interest in Cabernet Franc led to an increase in plantings that helped push the total acreage of Cabernet Franc in California to 3,400 acres, most of which is in Napa and Sonoma counties. In 1986, Casa Nuestra Winery in Napa Valley initiated the first Cabernet Franc program in the United States, winning a Double Gold and Best of Class Medal in the Los Angeles Times Wine Competition for their first vintage.

In Washington State, the first plantings of Cabernet Franc were cultivated in experimental blocks by Washington State University in the Columbia Valley during the 1970s. In 1985, Cabernet Franc was planted in the Red Willow Vineyard for use in Bordeaux style blends. The first varietal Cabernet Franc in Washington was released in 1991 by Columbia Winery followed by Chateau Ste Michelle in 1992 with grapes planted from their Cold Creek Vineyard.

Argentina

Cabernet Franc plantings in Argentina have been producing top quality wines in recent years, and the varietal has been claimed as having the most potential in the country after Malbec.

Cabernet Franc and Exciting Food Pairing

Meat

• Roasted Pork
• Beef Burgers
• Meatballs in Tomato Sauce
• Chicken Tomato Curry
• Turkey with Cranberry
• Wild Game Hens
• Lamb Gyros

Cheese

• Goat Cheese
• Ravioli
• Camembert
• Feta
• Fontina
• Cheese and Spinach Quiche

Herb/Spice

• Oregano
• Thyme
• Rosemary
• Sage
• Savory
• Chervil
• Jalapeño Pepper
• Coriander
• Aleppo Pepper
• Red Pepper Flakes
• Black Pepper

Vegetable

• Black Lentil
• Red Bean
• Pinto Bean
• Roasted Red Pepper
• Mushroom
• Tomato
• Eggplant
• Leeks
• Spinach
• Sunchokes
• Arugula

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PLEASE CHECK OUT AND ORDER FROM OUR SELECTIONS BELOW OF CABERNET FRANC WINES OR GOTO OUR MAIN WEBSITE FOR A COMPLETE SHOWCASE OF WINE AND SPIRITS

Red Newt Cellars Cabernet Franc Finger Lakes 2016

Jarvis Estate Cabernet Franc Napa Valley 2013

Onabay Cot Fermented Cabernet Franc 2016

Laroque Cabernet Franc Cite de Carcassonne 2017

Domaine Charles Joguet Chinon Les Petites Roches 2016

Garzon Cabernet Franc Uruguay Reserve 2015

Waterkloof Circumstance Cabernet Franc Stellenbosch 2015

Lang and Reed Cabernet Franc North Coast 2014

Alexander Valley Vineyards Estate Cabernet Franc Alexander Valley

BEST GEWURZTRAMINER WINE

Gewurztraminer A German wine is used in white wines and grows and thrives best in cooler climates. Gewürztraminer is a variety with a pink to red skin color, which makes it a “white wine grape”. Dry Gewürztraminers may also have aromas of roses, passion fruit, and floral notes. It is not uncommon to notice some spritz or fine bubbles on the inside of the glass.

The German name Gewürztraminer literally means “Spice Traminer” or “Perfumed Traminer”, and originally comes from the Alsace region in France. This grape variety is a mutation of the Savagnin blanc, also named Traminer in South Tyrol (northern Italy).

Gewürztraminer is particular about soil and climate. The vine is vigorous, but it hates chalky soils and is very susceptible to disease. It buds early, so is very susceptible to frost, needs dry and warm summers, and ripens erratically and late. Its natural sweetness means that in hot climates it becomes blowsy, with not enough acidity to balance the huge amounts of sugar. On the other hand, picking early to retain the acidity, means that the varietal aromas do not develop, and these aromas may be further diluted by overcropping in an attempt to overcome the low yields.

The history of Gewürztraminer starts with the ancient Traminer variety, a green-skinned grape that takes its name from the village of Tramin, located in South Tyrol, the German-speaking province in northern Italy. It was thought that Traminer was identical to the green-skinned Savagnin blanc. More recently it has been suggested that Savagnin blanc acquired slight differences in its leaf shape as it traveled to the other end of the Alps. The Viognier of the Rhone Valley may be a more distant relative of Savagnin blanc.

At some point, either Traminer or Savagnin Blanc mutated into a form with pink-skinned berries, called Red Traminer or Savagnin Rose. A mutation in the Red Traminer/Savagnin rose then led to the extra-aromatic Gewürztraminer, although in Germany these names are all regarded as synonymous.

Traminer is recorded in Tramin from ca. 1000 until the 16th century. It was spread down the Rhine to Alsace, by way of the Palatinate, where Gewürz (spice) was added to its name – presumably, this was when one of the mutations happened. The longer name was first used in Alsace in 1870 – without the umlaut.

Gewürztraminer is like a version of Moscato. While Gewürztraminer wine has many similarities to Moscato it also has higher alcohol, more striking aromatics and lower acidity. All of these characteristics make Gewürztraminer a glass of wine to savory.

The first aroma you’ll come across in a glass of Gewürztraminer is its tell-tale lychee aroma or ‘sweet rose.’ The lychee aroma is usually so intense, it’s one of Gewürztraminer’s ‘tells’ in a blind tasting. If you’re drinking high quality Gewürztraminer you’ll find a great many complex aromatics including Ruby Red grapefruit, rose petal, ginger and a smoky aroma similar to burnt incense.

Gewürztraminer is an aromatic grape-like Moscato, Riesling, and Torrontés and it will have an inherently sweet flavor simply due to the smell. Generally, Gewürztraminer has a gram or two of residual sugar (RS). But because of the heightened aromatics, higher alcohol, and lower acidity, many Gewürz taste sweeter than they actually are.

Gewürztraminer Wine Regions

Australia

Australian Gewürztraminer is more notable from the country’s coolest regions. These include Gewürztraminers from the Adelaide Hills, Eden Valley, the island of Tasmania, Clare Valley, Yarra Valley and the vineyards scattered in the Australian Alps. The Macedon Ranges, just North of Melbourne has a cold climate and volcanic soils, much suited to the production of Gewürztraminer. (Macedon Ranges Vignerons Association.)

Canada

Canadian wine regions where it is grown include Vancouver Island and the Okanagan Valley of British Columbia, the Niagara Peninsula, and the north shore of Lake Erie and Prince Edward County wine regions of Ontario.

France

Gewürztraminer reaches its finest examples in Alsace, where it is the second most planted grape variety and the one most characteristic of the region. It grows better in the south of the region. Styles of Gewurztraminer d’Alsace range from the very dry Trimbach house style to the very sweet. The variety’s high natural sugar means that it is popular for making a dessert wine, both vendange tardive and the noble rot-affected Sélection de Grains Nobles.

As mentioned above, around Heiligenstein there is a grape known as Klevener de Heiligenstein, which is a Red Traminer (Savagnin Rose) and not a true Gewürz; the Heiligenstein wines are certainly more restrained than other Gewurztraminer d’Alsace.

Germany

Germany has about 10 square kilometers of the variety, but it is very different from that of its neighbors across the Rhine. The Germans go for a relatively dry style, that tries to subdue the natural flamboyance of the grape.

Italy

The Traminer is native to the cool Alpine slopes of the Trentino-Alto Adige/Südtirol in northeastern Italy. Whether the Gewürz- mutant is certainly grown there today. What is certain is that the name “Traminer” derives from the town of Tramin. Confusingly, both pink and green grapes may be called simply Traminer.

Luxembourg

Luxembourg has also been prominent in the production of wines with Gewürtztraminer grapes.

United States

In the United States, Gewürtztraminer grapes are concentrated in Monterey, Mendocino, and Sonoma in California, the Columbia Valley of Washington and Oregon, and the Snake River Region of Idaho. It is also grown in Michigan, Rhode Island, Caddo County, Oklahoma, Ohio, Pennsylvania, Kentucky, Indiana, Hawaii, Texas, Virginia, Maryland, Missouri, New Mexico, New Hampshire, Grand Valley, Colorado and the Finger Lakes and Long Island Regions of New York.

GEWURZTRAMINER FOOD PAIRING SUGGESTIONS

Middle Eastern and Moroccan cuisine, both utilizing nuts and dried fruits with roasted meats

Meat Pairings:

Beef Pork, Chicken, Duck, Shrimp, and Crab

Spices and Herbs:

Highly spiced and aromatic herbs including Cayenne Pepper, Ginger, Clove, Cinnamon, Allspice, Turmeric, Madras Curry, Sichuan Pepper, Shallots, Soy Sauce, Sesame, Almond, Rose Water, Lime Leaf, Bay Leaf, Coriander, Cumin

Vegetables & Vegetarian Fare:

Roasted vegetables and veggies: Coconut, Red Onion, Bell Pepper, Eggplant, Tempeh, Squash and Carrot.

Spicy Dishes: Chinese Sichuanese, Korean, Indian Food,

Strong Cheeses: Munster, Epoisses, Maroilles and Stinking Bishop:

Desserts:

apple-based desserts such as apple crumble or streusel cakes with cinnamon

mango-based desserts with ginger.

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Please review some fine Gewürztraminer wines below or go to our main site for a complete selection of fine wine and spirits

Robertson Late Harvest Gewürztraminer South Africa- Full bodied wine with honeysuckle and rose petals in bouquet.

Claiborne & Churchill Gewürztraminer Central Coast, CA- Not only is this aromatic and floral “spicy” varietal, it is also a remarkably dry dinner wine.

Anne de K Gewurztraminer Vogelgarten Vieilles Vignes Alsace, France- A complex nose composed of fruits and flowers with a spicy touch that suggest a powerful wine.

Elfenhof Gewurztraminer Spatlese Austria- Gorgeously sweet Gewurztraminer with moderately low alcohol and typically alluring diversity of aromas, including rose petals, pear, nutmeg, and white lilies.

Courtney Benham Gewurztraminer California – Made in a slightly sweeter style, a crisp refreshing wine that is gorgeous. Loaded with spicy aromas and lush, exotic fruit flavors.

Albrecht Gewurztraminer Tradition Alsace, France- Bursting with aromas of rose petal, tropical fruits and exotic litchi, yet dry and lush on the palate.

Arthur Metz Gewurztraminer Alsace, France- Spicy notes of cinnamon and Asian five-spice linger in the nose of this delicious dry white.

Cottesbrook Gewurztraminer Canterbury, New Zealand- This medium-bodied Gewurtztraminer presents an intense aroma of crushed rose petals with exotic spices.

Geil Gewurztraminer Kabinett Rheinhessen, Germany- The Gewurztraminer grape variety ripens especially well in the Rheinhessen region of Germany. The resulting dry style wine is aromatic and perfumed with a fruity, spicy flavor.

B Lovely Gewurztraminer Washington- Fragrant aromas of lychee, pear, and spice. This wine is fresh and focused with bright lychee, tropical fruit, and honeysuckle flavors.

Fetzer Gewurztraminer California- Passion fruits along with tangerine, mango and aromas of honey and orange spice join with pineapple, baked pears and hints of cinnamon.

Best Grenache Wine

Grenache or Garnacha is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain, where the grape most likely originated. Grenache is the French (and most internationally recognized) name for the grape, but it has a number of synonyms. In Spain, where it is one of the country’s primary varieties, it is known as Garnacha, and on the island of Sardinia, it has been known for centuries as Cannonau. Some believe that the grape originated in Sardinia, and was taken back to Spain by the Aragonese, who occupied the island in the 14th Century.

Grenache is spicy, berry-flavored with relatively high alcohol content, but it needs careful control of yields for best Grenache wine. Characteristic flavor profiles on Grenache include red fruit flavors (raspberry and strawberry) with a subtle, white pepper spice note. As Grenache ages, the wines tend to take on more leather and tar flavors. Wines made from Grenache tend to lack acid, tannin and color, and it is often blended with other varieties such as Syrah, Carignan, Tempranillo, and Cinsaut. Grenache (Garnacha) is grown extensively in France, Spain, Australia, and the United States.

In Spain, Garnacha is the second most-planted red-wine grape variety, surpassed only by its modern blending partner Tempranillo. It is grown in almost every area of Spain, but most notably in the north and east – it is the key constituent in the prestigious wines of Priorat. The arrival of the grapevine pest phylloxera to the Iberian Peninsula in the 19th Century brought unexpected benefits to Garnacha; as the native vines were devastated it was robust Garnacha that replenished the vineyards and helped to re-energize the wine industry.

In France, Grenache is most widely planted in the southern Rhone Valley and throughout both Provence and Languedoc-Roussillon. It is most commonly found alongside Syrah and Mourvedre in the classic Southern Rhone Blend (notably in Cotes du Rhone wines), and is the main grape variety in Chateauneuf-du-Pape.

In the 1980s and 1990s, Grenache’s status was reduced, but it survived efforts to eradicate it, returning to international favor in the 21st Century. Emerging wine-producing nations such as China, Mexico and Israel are now cultivating this ubiquitous grape variety.

Grenache is a vigorous and hardy vine with a strong wooden frame, often grown as free-standing bush vines. It is resistant to wind and drought, making it suitable for use in arid climates in California and South Australia. Because it is often grown in hot environments, the alcohol levels of Grenache-based wines can be very high, often surpassing 15 percent ABV. Some Australian winemakers use Grenache as the base for fortified, Port-style wines, but its most common use in the country is in the GSM blend – the classic combo of Grenache – Shiraz – Mourvedre.

Grenache berries have thin skin and ripen late in the growing season. Acid and tannins can be variable depending on growing conditions and cropping levels but tend towards the low-medium end of the spectrum. However, old-vine Grenache grown in schist or stone can produce significantly concentrated wines capable of aging over many decades.

The Grenache Grape

Grenache vines are popular among both growers and drinkers for many reasons, including their hardiness and ability to grow grapes that are fruity and low in tannin. Grenache grapes are:

Natural sweetness: Wines made with grenache burst demonstrate ripe fruit flavors like raspberry, red and black cherry, and strawberry jam.

Blend well: Grenache is aromatic and full of fruit flavor, so it is an easy choice to blend with meatier, more tannic grapes like mourvedre or syrah.

A Versatile Wine: Most grenache varietal wines are approachable and can be enjoyed young, but with careful wine making practices from the fruit of old vines, grenache can become a complex, powerful wine that can be aged well.

Variations of the Grenache Grape

There have been many mutations to this ancient grape variety producing different appearances

Grenache noir: This is the original and most common grenache, whose thin skins result in a medium-ruby colored wine. It is made into red wines as well as rosé styles.

Grenache Blanc: A white mutation of Grenache, that is grown in northeast Spain as well as France’s Rhône Valley. White Priorat wines made from grenache blanc and other white grapes are gaining popularity. Grenache blanc has long been an important blending grape in rich southern Rhône whites.

Grenache Gris:, A mutation named after the grayish-pink color of its skin. It is mostly planted in France’s Roussillon, where it is blended with Grenaches noir and blanc in the dessert wines of Banyuls, Rivesaults, and Maury.

Grenache Wine Style

The grenache grape is made into many different wine styles, from dry to sweet, and from white to red.

Spain:

• Priorat: The wines from Priorat are usually made with cariñena in powerful, spicy blends that are sometimes aged in new oak. These wines can age well
• Rioja and Navarra: Grenache is used to soften or add aroma to the tempranillo grape. On their own, grenache wines from these regions are light in color with fleshy, red fruit.

France:

• Côtes du Rhône AOC is the label found on most Grenache-based wines made in France’s Southern Rhône region. The Grenache is usually blended with a little syrah, carignan, or mourvedre. Côtes du Rhône wine can also be 100% grenache. These are good value wines with moderate tannins and a herbal, tobacco overtone to the red fruit aromas.
• Châteauneuf-du-Pape is an appellation in the Southern Rhône where 13 grapes, including all of the Grenaches, are allowed in the wines. These wines are smokey and intense, with savory licorice notes.
• Provence rosé: Some of the most popular rosés from Provence are often Grenache-based, which gives them strawberry and orange zest flavors.
• Languedoc, a region in southern France, is responsible for juicy, inexpensive grenache/Syrah/Mourvedre (GSM) blends. The warm climate means that these wines are full-bodied and higher in alcohol. Languedoc whites are usually unoaked, easy-drinking blends made with grenache blanc and other local white grapes.
• Roussillon, the region southwest of Languedoc, is known for fortified dessert wine called vin doux naturels, made from grenache blanc, grenache gris, and grenache noir. VDNs labeled rancio are made in an oxidative style, similar to Madeira.

New World:

• Australia is known for its GSM blends. Shiraz/syrah is still the most well-known of the three grapes, but a few top producers in the Barossa Valley and the Yarra Valley have recently released varietal grenache wines. The sweetness and alcohol in the wines are amplified by Australia’s warm climate, but producers are using winemaking techniques to create a slightly lighter style of wine.
• California has been growing grenache ever since a wave of Italian immigrants brought the grape with them to the United States in the 1880s. Small producers in the Central Coast are reviving grenache’s reputation as an easy-drinking table wine, but prizing quality over quantity.

GRENACHE FOOD PAIRING

Grenache Whites Garnacha Blanca/Grenache Blanc

Raw Shellfish, Summer Salads, Scallop Risotto

Fried Seafood, Fried Chicken, GlazedHam,

Grenache Reds: Garnacha Tinta/Grenache Noir

Indian Curries, Burquers with Smoked Gouda, Chorizo in Red Wine

BBQ Ribs, Grilled Sausages, Lamb Chops

Grenache Rosé garnacha/grenache wines

Grilled Tuna, Chicken Salad, Charcuterie

soft cheeses like Camembert or Brie, pasta with cheese or cream sauce, scrambled eggs, poached egg, or stuffed hard-boiled eggs.

Desserts: lemon sponge cakes, chocolate and cream cake, crepes with melted chocolate or fruit tarts.

Fortified Sweet Wine: Vin Doux Naturel (VDN)

Deep dark chocolates, caramels, Desserts, and Fruits

Sparkling Grenache Wine

Desserts Sushi lemon sponge cakes, chocolate, cream cake, crepes with melted chocolate or fruit tarts.

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PLEASE CHECK OUT THE SAMPLES BELOW FOR A FINE GRENACHE WINE OR PLEASE GO TO OUR MAINTAIN SITE TO CHOOSE ANOTHER FINE SELECTION

Domaines Lupier El Terroir 2012

Viñas Del Vero La Miranda De Secastilla Garnacha 2012

Hancock & Hancock Grenache Rosé 2016

A.D. Beckham Amphora Grenache MMXV

Ess & See Grenache No 2 2012

Zalze Shiraz Grenache Viognier 2015

Comando G Las Rozas 1er Cru 2015

Côtes-Du-Rhône Rouges Ceps Centenaires La Mémé 2014

Waitrose Côtes Du Rhône Villages 2015

Bodegas Borsao Tres Picos Garnacha 2015

Domaine Grandy Vacqueyras 2014

BEST CHIANTI WINE

Chianti is currently the most popular Italian red wine in America and is known for being a great dry red wine that goes very well with food. Like most other wines made in the Old World, Chianti derives its name from the region where it is made. The Chianti region is located in Tuscany and the Chianti wines are made primarily from the Sangiovese grape. This area of central Italy is known for its sweeping landscapes, warm sun and artistic and food history.

For the wine to be defined as Chianti, it must be produced in the Chianti region and be made from at least 80% Sangiovese grapes. While most Chiantis are 100% Sangiovese, some winemakers in the region like to blend Sangiovese with a little Cabernet, Merlot or Syrah to soften the finished wine.

A Chianti wine is any wine produced in the Chianti region of central Tuscany. It was historically associated with a squat bottle enclosed in a straw basket, called a fiasco or flask. However, the fiasco is only used by a few makers of the wine as most Chianti is now bottled in more standard shaped wine bottles. The recipe created in the middle of the 19th century consisted of 70% Sangiovese, 15% Canaiolo and 15% Malvasia bianca

The earliest documentation of a “Chianti wine” dates back to the 13th century when viticulture was known to flourish in the “Chianti Mountains” around Florence. The merchants in the nearby townships of Castellina, Gaiole and Radda formed the Lega del Chianti (League of Chianti) to produce and promote the local wine. In 1398, records note that the earliest incarnation of Chianti was as a white wine. In 1716 Cosimo III de’ Medici, Grand Duke of Tuscany issued an edict legislating that the three villages of the Lega del Chianti (Castellina in Chianti, Gaiole in Chianti and Radda in Chianti as well as the village of Greve as the only officially recognized producers of Chianti. This delineation existed until July 1932, when the Italian government expanded the Chianti zone to include the outlying areas of Barberino Val d’Elsa, Chiocchio, Robbiano, San Casciano in Val di Pesa and Strada. Subsequent expansions in 1967 would eventually bring the Chianti zone to cover a very large area all over central Tuscany.

The first definition of a wine-area called Chianti was made in 1716. It described the area near the villages of Gaiole, Castellina and Radda; the so-called Lega del Chianti and later Provincia del Chianti (Chianti province). In 1932 the Chianti area was completely re-drawn and divided in seven sub-areas: Classico, Colli Aretini, Colli Fiorentini, Colline Pisane, Colli Senesi, Montalbano and Rùfina. Most of the villages that in 1932 were suddenly included in the new Chianti Classico area added in Chianti to their name-such as Greve in Chianti which amended its name in 1972. Wines labeled “Chianti Classico” come from the biggest sub-area of Chianti, that includes the original Chianti heartland. Only Chianti from this sub-zone may boast the black rooster seal (known in Italian as a gallo nero) on the neck of the bottle, which indicates that the producer of the wine is a member of the Chianti Classico Consortium, the local association of producers.

Since 1996 the blend for Chianti and Chianti Classico has been 75–100% Sangiovese, up to 10% Canaiolo and up to 20% of any other approved red grape variety such as Cabernet Sauvignon, Merlot or Syrah. Since 2006, the use of white grape varieties such as Malvasia and Trebbiano have been prohibited in Chianti Classico. Chianti Classico must have a minimum alcohol level of at least 12% with a minimum of 7 months aging in oak, while Chianti Classicos labeled riserva must be aged at least 24 months at the winery, with a minimum alcohol level of at least 12.5%. The harvest yields for Chianti Classico are restricted to no more than 3 tonnes per acre. For basic Chianti, the minimum alcohol level is 11.5% with yields restricted to 4 tonnes per acre.

The aging for basic Chianti is much less stringent with most varieties allowed to be released to the market on 1 March following the vintage year. The sub-zones of Colli Fiorentini, Montespertoli and Rufina must be aged for a further three months and not released until 1 June. All Chianti Classicos must be held back until 1 October in the year following the vintage.

Chianti is Sangiovese

The Sangiovese that forms the majority of the Chianti blend is a thin-skinned grape, so it makes translucent wines.

In the glass, Sangiovese displays a ruby red color with flashes of bright burnt orange as a hue commonly associated with aged wines. Besides Sangiovese, Chianti wines may contain wine grapes like Canaiolo, Colorino, Cabernet Sauvignon and even Merlot. White grapes were once allowed in Chianti Classico but not anymore.

The best examples of Chianti are a visceral tasting experience as in preserved sour Amarena cherries, dried oregano, and notes of balsamic vinegar.

Aging & Classifications of Chianti Wine

There are many different tastes for young or aged Chianti wine

General Aging

• Chianti: Aged for 6 months. Young and tart Chianti.
• Superiore: Aged for a year. Slightly bolder wines with smoother acidity.
• Riserva: Aged for 2 years. Usually the top wines of a Chianti producer.
• Gran Selezione: Aged for at least 2.5 years. Top wines from Chianti Classico.

Chianti has several sub regions. The original is Chianti Classico. Each subzone has different minimum aging requirements. Some say that this is a sign of quality.

• Colli Senesi: Aged for 6 months.
• Colline Pisane: Aged for 6 months.
• Colli Aretini: Aged for 6 months.
• Montalbano: Aged for 6 months.
• Montespertoli: Aged for 9 months (min.)
• Classico: Aged for a year (min.)
• Rùfina: Aged for a year (min.)
• Colli Fiorentini: Aged for a year (min.)

Chianti and Food Pairing

Chianti pairs brilliantly with tomato sauces, pizza and pasta bakes such as lasagna but it’s also a great wine with a simple grill or roast or even (gasp!) a burger. Here are my favorite pairings:

Basic or Youthful Chiantis

Crostini, especially topped with mushrooms or chicken livers

Pasta with a meat or tomato sauce e.g. spaghetti bolognese, spaghetti and meatballs and even meatloaf

Baked pasta dishes such as lasagna

Pizza

Grilled cheese sandwiches

Bean or chickpea soup, flavored with rosemary

Dishes with salsa verde – even fish like this roast cod dish

Salami especially salami with fennel

Pecorino cheese

Tuscan olive oils

Better Quality Aged or ‘riserva’ Chiantis

Roast lamb with rosemary and garlic

Roast or braised veal, especially with mushrooms

Tuscan-style sausages and beans

Game, especially pheasant and wild boar

Bistecca alla Fiorentina, T bone or rib eye steaks

Burgers, hopefully with tomatoes and cheese …

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Please select from our samples shown below for a fine Chianti or go to our main site for a complete selection of wine and spirits

Cecchi Chianti Classico

Villa Calcinaia Chianti Classico 2013

Fonte alla Selva Chianti Classico gran Selezione 2013

Salvioni Brunello di Montalcino 2013

Terre Nere Rosso di Montalcino 2013

Frescobaldi Tenuta Perano Chianti Classico 2015

Vèscine Capotondo Chianti Classico 2

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Castello di Poppiano Chianti Colli Fiorentini DOCG Il Cortile 2012

 

Castello di Gabbiano Chianti Classico 2012

Castello Sonnino Chianti Montespertoli – Riserva 2011