A collection of newsletter wine references, and tips on enhancing your wine experience.
Remember, the fun is exploring new types of wine and regions.
Nebbiolo – the legendary grape of Barolo and Barbaresco. These wines can be magical but they’re expensive.
If you enjoy flavorful, full bodied wines, keep reading because you don’t have to spend a lot to have the same experience.
Focus on ‘lesser-known’ beauties from the Langhe area of Piedmont. It’s another wine ninety-five percent of drinkers don’t know about and thus there is less demand. Take advantage of this in-balance.
A suggestion is to seek out Langhe Nebbiolo wines. They may not be as stunning as the best Barolos or Barbaresco but are still enjoyable and can be had for 20-30 a bottle.
They’re generally made with grapes from the same areas as the expensive wines are. The same producers are behind these delicious wines and they are widely available.
Chenin Blanc – An affordable, food friendly white wine to consider.
Though it’s roots are originally from France’s Loire Valley, good Chenin Blanc is also coming from South Africa, Australia and California.
Generally speaking, wines made from chenin blanc, feature a taste profile including apple, pear, quince and honey.
Because of its high acid and fruit-forwardness, chenin blanc is one of the most versatile grapes for pairing with food.
They are also wallet friendly. Try one tonight!
Vino Nobile di Montepulciano – Here’s another Italian wine, from the Siena region of Tuscany, that is off the radar. It’s difficult to pronounce and most people are unfamiliar with it. That keeps demand & prices low.
Seek these wines out. They are widely available and appear on many restaurant wine lists. They are aged from 24 – 36 months (with a min of 12 months in oak) With a deep maroon color and dark cherry and plum aromas, these wines have a flavor profile including strawberry and cherry flavors with a touch of tea.
Just 20 – 30 dollars, give them a try. You’ll enjoy them.
CHIANTI – The image many Americans had of Chianti in a straw covered bottle full of low grade juice took a long time to recover from. For too long a period, most of the Chianti in the United States was cheap and barely drinkable.
Changes in wine making technique and stricter control of what is classified as Chianti have dramatically improved the wines of this important region.
Chianti, especially the higher quality designations known as Classico or Superiore, is something every wine lover should revisit.
Chianti is in the heart of Tuscany and its wine sub-zones were created back in 1716. The primary grape of the region is Sangiovese and to be called a Chianti, a wine must contain at least 80% of it.
The wines of Chianti are aged for different periods before release. Six months for simpler wines, a year for Classico and Superiore, 2 years for Riserva and 2 1/2 for a relatively new designation known as Gran Selezione.
Focus on Classico, as quality is high and the wines are readily available. There are a wide range of prices but excellent wines can be had in the neighborhood of $25.- Many of these wines are age worthy and its an inexpensive way to build a little collection on the cheap.
The time is now. Recent vintages are outstanding and provide a wonderful time to explore these important, tasty wines.
Factoid – The Black Rooster that appears on many Chianti Classico bottles is a symbol of the peace between Florence and Siena, who had been bitter rivals for centuries.
Wine Ruts – I’m a big proponent of trying new wines. However, we’re all prone to routine and ‘sticking with what we know.
It’s comfortable defaulting to a wine style or producer we like. But that’s limiting and you’ll be spending more than you should for a pleasurable drinking experience.
What is surprising is how wide-spread drinking the same wine is, even amongst professionals in the wine business. Lettie Teague writes a wine column in the Wall Street Journal and recently wrote an article on this subject. She interviewed several sommeliers who admitted to drinking the same wine over and over.
I’m not going to allow you to fall into the same ‘trap’. How do you know you found your favorite wine if you haven’t explored the bounty of wines produced around the globe? If you find a restaurant or wine bar with a varied selection of wines by glass, your ‘investment’ is just a glass deep.
Stretch, it’s fun and will probably end up saving you a lot of money.
Languedoc-Roussillon, France – I know it’s a mouthful but the very fact it looks tough to pronounce makes it a place for values.) Anything you can’t easily ask for without feeling silly, is likely to be in far less demand.)
Languedoc – (Laang daak), Roussillon (Roo see own) (see that was easy) – are in the southern part of France, bordering the Mediterranean coastline. Despite being relatively unknown, the region is responsible for one third of France’s formidable wine production.
Most of the wines from this region are blends. Red wines are usually full-bodied and fruit driven. The grapes are generally Rhone varietals – Grenache, Syrah, Carignan & Mourvedre.
Whites are generally zesty and oak is rarely deployed. Grenache Blanc and Picpoul are prominently used. They are great summer wines.
There are many appellations (and sub-appellations) but don’t concern yourself about them at this point. Browse your retailer’s offerings. You’re sure to find a lot of offerings below $20.- in both the red, rose and white categories.
Maremma, Tuscany, Italia – Bordering the Tyrrhenian Sea, this region is producing some wonderful wines and they are generally price friendly.
Interestingly, the area was mainly marshlands which were drained under a plan pushed by the Medici family. Now, onto the wines…
Widely available are Maremma Toscana Rossos – These are red wine blends using varietals such as Sangiovese, Cabernet Sauivignon, Cabernet Franc, Syrah, Merlot and an up and coming Italian grape called Ciligiolo. The ruby colored wines have good fruit flavors (dark cherries) and soft tannins.
These Rossos offer plenty of pleasure in the 18 – 30 dollar range.
Maremma is also know for it’s white wine, particularly, Vermentino. Though they also have a Maremma Toscana Bianco (primarily a blend of Vermentino and Trebbiano). The whites of the region are a good switch from Sauvignon Blanc and have a flavor profile of pear, vanilla and minerals.
*Sangiovese – translates to – The blood of Jupiter
Restaurant Wine Lists – Who hasn’t sat at a table where the wine list is passed around like a hot potato? Navigating a wine list is a skill everyone can use to find a good value.
Some truths –
Many restaurants have gone crazy, marking up wines, 3 and 4 times, the retail prices. I consider that gouging.
The highest mark-ups are on the wine regions and styles everyone knows – Bordeaux, Super Tuscans. Napa Valley Cabernets.
Restaurateurs who are passionate about wine, not only offer a great selection of wines but usually price them with lower mark-ups.
If a wine list is weighted toward a particular region or country, it’s a sign whoever built the list is knowledgeable about those wines and enjoys them. You should make your selection from it, even if obscure (dined at restaurant with several wines from the Canary Islands. (I have limited knowledge of the wines, but choose one, enjoyed it and banked the info.)
Avoid the cheapest and second cheapest wines on the list. (they’re generally the worst values)
If a list fails to mention the vintage (year), it’s a sign they’re not serious about wine. Be careful.
Building a awareness of a small base of solid producers, will go a long way towards finding drinkable values.
More Coming – I’ll add to this with widely available producers to consider as well as varietals (grape types) to look for and to void.
Values can be found around the globe but let’s start with Italy, which has 355 different grape varietals. How about a white as a summer sipper, that’s not a Pinot Grigio?
The whites from Orvieto, Italy (Umbria region) are usually, a blend of the Grechetto and Trebbiano grapes. They pair well with seafood, chicken and white pizza. Best of all, they’re inexpensive around $10 – 20 a bottle.
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The key in Italy, as in most producing countries, is not to focus on the ‘big boys’; In Italy’s case – Barolo, or Super Tuscans as examples. They’re good but expensive. Instead, explore wines from lesser known regions like Basilicata or Veneto.
Try a Dolcetto or Barbera, which come from the same region as Barolo. Or if you enjoy Tuscan wines, instead of a Super-Tuscan, try a Montepulciano. It’s what Luca would do!
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Barbera – An Italian red grape type, is the 3rd most widely planted in Italy.
Traditionally, it is grown in Northern Italy, in particularly in Piedmont (home of Barolo) If you enjoy wine made with the Nebbiolo grape (Barolo, Barberesco) or Chianti, you’ll love a Barbera. They can be bought from just $20 – 35 a bottle.
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Gigondas- (gi·gaan·duhz) is a wine region in France’s Southern Rhone. Just 10 miles away from the legendary area of Châteauneuf-du-Pape, it is also made from the Grenache grape. One difference is Gigondas vineyards are planted at higher elevations than C D Pape.
Most people don’t know these rich and complex wines or even how to pronounce the name. The unfamiliarity usually translates into a good value. Seek them out.
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Tasting and Assessing Wine
First and foremost, drinking wine should be pleasurable and uncomplicated. At the end of the day, it’s a beverage and you should never feel intimidated or pressured to explain what you think about it.
If you want to go further than just filling a wine glass and chugging it down, here are some suggestions to evaluate a wine.
What does the wine look like?
Tilt a glass at a 45-degree angle and look at the wine against something white, like a napkin. Is the wine clear or cloudy? Examine the color. Bright or subdued? Look at the rim of the wine. Is there a brownish tinge, indicating an older wine that may be in decline?
Smell the Wine
Swirl a glass of wine to agitate its aromas. Stick your nose in the glass and take a couple of sniffs.
Is the aroma strong or weak? What do you smell? Common scents in white wines are yellow, white and orange fruits. In reds, they can be red, purple, black and blue fruits. Irrespective of the color of wine, many give off floral, herbal or spice scents. Oak aromas such as vanilla, cedar or oak may also be detectable, if oak was used in making the wine.
Some wines have a funky aroma to them. Often it is described as a barnyard smell. It does not necessarily mean the wine is bad, though it may be. Give it some time to ‘blow off’ then take a sip. Tasting the Wine
Now comes the fun part! Some people are incredible tasters; able to detect and describe flavors many of us cannot. Don’t let that deter you from having fun with it.
The temperature of the wine is critical to its taste. Assuming the guidelines laid out in an earlier article were followed, take a sip of wine and move it around in your mouth. Make sure it hits every part of your mouth, as there are sensors everywhere. In fact, much of your ‘taste’ comes through your nasal passages.
Is the wine light bodied or full?
Are the flavors bold or weak? What flavors? Do they mirror what you got from the aroma?
Are the wine’s flavors balanced? Or does something stick out?
Is the wine ‘hot’? Meaning too high in alcohol.
How are the tannins? Gripping, astringent? Silky or smooth?
Take another sip. This time concentrate on the finish of the wine. How long do the flavors last?
This doesn’t have to be a serious endeavor. These steps should enhance your wine drinking experience. It is a lot of fun to do this with other people and bounce your discoveries off each other.