It’s critical to be able to trust the people who make your wines. Trust that they know exactly what to do when the weather does unpredictable nasty things, Drought is tough; fires are worse. Too much rain is rot. Hail is the worst as it can damage both the grapes and the vines. You want to trust that your winemakers know how to bring the beauty out of the grapes under their care no matter what the weather does. How to choose the right casks for aging their wines. How long is just the right length of time to let the wine mature.
Dutton-Goldfield is one of the good guys in that regard. You can feel confident trusting them when you’re looking for an above-average wine to complement your particular dish or impress your neighbors or cap off a special occasion. We are delighted to remark upon a few of their recent wines.
Dutton Ranch – Shop Block 2021 Pinot Blanc. Situated in the valley of Purrington Creek, a tributary of Green Valley Creek, this spot is where cold coastal air lingers through the mornings and nurtures grapes with fresh acidity and deep flavor. Inhale the super fresh white peach aromas while Bartlett pear, lily of the valley, and pink grapefruit zest round out the nose. The holidays are a great time to indulge yourself with this 5-star beauty. Great by itself but also think pairings like salads and seafood to quiches and pasta and almost any cheese. Thank you, winemaker Dan Goldfield. Alc. 13.3% SRP ~$33.
2020 Chileno Valley Vineyard Riesling. This perfect dry Riesling partner for seafood The mouth is creamy and zesty at the same time, with flavors of key lime pie, white grapefruit, kiwi, and pear. There’s a great energy to the wine, letting you know this will be a wine that will evolve for many years to come before it finishes with a kiss of ocean air and oyster shells. Try it with fresh sushi or sashimi, raw oysters with a mignonette sauce, clam chowder, and steamed mussels. Fresh young cheeses would make a great match, like burrata, ricotta, goat, and feta.. Alc. 12.9% SRP ~$40
2021 Rosé of Pinot Noir. An elegant and sophisticated wine. In the mouth, creaminess combines with the strawberry and citrus core. Stone fruit, melon, and candy apple notes add to the fruit party, with a touch of grapefruit peel giving the wine a zesty flair. The finish is lively and succulent, making your mouth water for the next sip. Try it as an aperitif or pair it with especially wonderful with a charcuterie board, fresh young cheeses, chicken salad, clams, and grilled halibut. Alc. 14.1% SRP ~$33
Always a pleasure to discover new products that touch us in some way – flavor being, of course, the #1 consideration. But sometimes the health benefits are significant, and sometimes the environmental impact is a blessing that results from the thoughtul care given by the entrepreneurs to the making of their products. And sometimes it’s just about the pleasure of consuming!
Vegetarian Traveler Protein Toppers. The idea is to provide plant-based protein snacks/toppers that are good for you and good for the planet. And I was slightly surprised but really happy that these things are pretty darn good. One whole snack bag (1.25 oz, ~150 calories) provides as much protein as two and a half eggs. Plus, they are a whole lot less trouble to peel, since they don’t actually have to be peeled. Crispy, crunchy, full of protein, and lightly salted for your eating enjoyment. Tried these in plain Greek yogurt, but didn’t find that too appealing, texture-wise. But it sure was a big hit of protein – first time ever my Fitbit reported 46% protein in my daily stats. Have since found I like them just straight out of the bag as a snack or meal supplement. Nice healthier substitute for the allure of the dreaded potato chip…
The toppers come in three flavors, all of which involve some form of soy. So if you’re sensitive to that, these aren’t for you. But otherwise, these mixtures make a terrific, easy, relatively low-fat way to painlessly add extra plant-based protein to your diet – and contribute mightily to the health of our beloved planet Earth. Because the amount of land we have to use to grow food for those animals is staggering – and in doing so, we are destroying the forests our atmosphere depends on. Not available in stores in Chicago yet, you can buy these online from Amazon at $24.99 for a 4-pack of all three varieties. Free shipping if you’ve got Amazon Prime. Works out to about $2 a serving.
Petal Sparkling Botanical Blends. This brand makes a line of very lightly sweetened botanical-based sparkling beverages that make great foundations for cocktails or as refreshing bubbly beverages on their own. Flavors include several rose petal-infused types as well as lemongrass-dandelion, elderberry with white tea flowers, and peach marigold. You can imagine how aromatic and delicate these are just from the titles! Each 12-ounce can is only 10-15 calories, due to the 2-3 grams of added sugar-in-the-form-of-agave in each can. Compare that to the typical 39 grams – nearly 10 teaspoons – in a regular 12-ounce soda.
The rose aroma is lovely, though I usually like it in cosmetics more than food. The rose flavor was delicate but seemed a little artificial-tasting – as we are wont to find most anything made with rose flavor. The peach marigold was very nice and tasted only a tiny bit artificial. You can buy these online or at a number of Chicago locations – use their handy store locator here. Whether you worry about artificial sweeteners or heavily sugar-sweetened drinks, and you’re looking for a unique beverage to help you cut down on soda consumption, these could make a good alternative.
Lucien Albrecht Crémant d/Alsace Brut Rosé. If you love a nice Pinot Noir, chances are you’ll enjoy this dry sparkling wine made with 100% Pinot Noir grapes. We have always had enjoyable experiences with wines by Lucien Albrecht.
With this one you’ll appreciate the nice balance – crisp acidity, with a creamy texture and long finish. This salmon-colored bubbly is made the same way genuine Champagne is – i.e., method traditionelle – and aged 14 to 16 months on the lees. Look for flavors of strawberry and wild cherry fruit that develop from the Crémant grapes grown in the lower end of the richly biodiverse soils on the slopes surrounding Orschwihr near the Vosges mountains. Under $20 and available at most wine merchants.
Miners Mix All Natural Spice Blends. We’ve all tried some of the many meat rub products out there. In a lot of cases we’ve discovered they’re loaded with salt. So it was with some skepticism we set out to try some of samples graciously provided by Miners Mix. They’re tagline is, “If it didn’t exist in 1850, it ain’t in here!” The point of which is to say the mixes are not loaded with artificial preservatives, HFCS, MSG or other artificial flavor enhancers. The heat in the spicier mixes comes straight from chiles instead of capsaicin oil.
In addition to the powerful flavors of these rubs, you’ll also get a powerful but pleasant shock to the tongue and tastebuds when you realize with the first bite that there’s decidedly less salt in these than many other seasonings with similar profiles. Started by a guy who loved grilling and eating BBQ from an early age, the company was conceived during a year-long visit to Australia where his California family felt terribly deprived of their favorite Mexican dishes. Returning home, his love of chorizo led him to want to create a better-tasting, less-fatty version of it. After much persuasion from friends and family, he started commercializing his recipe. And now you and I can get these delicious, lower-salt magic formulas to transform our grilled and baked dishes. Treat yourself to one of their dozen varieties here.
Want a wine that evokes gloriously fresh surroundings? The wines of the Loire Valley bring to mind a range of pleasant springs and mountain streams as well as gentle sun, lazy breezes and relaxed days. They come in a myriad styles – from dry to sweet and everything in between – and in all price ranges.
Recently, Jamel A. Freeman, wine director at the Bellemore Chicago, presented seminars at Spring to Loire 2019 in Chicago – facts, figures and stories about these lovely wines. He explained that Loire Valley wines are best known for crisp, dry, white wines, notably Sauvignon Blanc and aromatic Chenin Blancs. yet they also produce fruity red wines from Pinot Noir and Gamay grapes as well as earthy red wines from Cabernet Franc and Malbec. Not to mention their selection of dry and off-dry rosé, elegant sparklings and luscious sweet wines. All are known to be:
Moderate alcohol, refreshing acidity and minerality that make them ideal for pairing with foods.
Pure expressions of varietal and terroir unmasked by oak.
Jamel presented three separate seminars. One on the Diversity of LV wines. A second on the Sauvignons of LV. And a third on LV sparklings. He also shared additional interesting facts and figures about Loire Valley and about wines in general. Herewith a few tidbits:
The balance of acid and fruit is a good indicator of how well a wine will continue to develop in the bottle – like a fruit ripening, a wine may be high in acid to begin with and then become mellower and sweeter as it ages.
Is France’s #1 producer of white wines, and the #2 producer of rosés.
Is the #1 region for the number of AOC sparkling wines
Is the 3rd largest vineyard in France.
Has 51 appellations and denominations
Produces 320 million bottles per year.
Ever notice how Prosecco seems to go flat quickly? That’s because it’s produced by the bulk method. Loire Valley and other sparklings produced by methode traditionale are fermented a second time in the bottle – which results in longer-lasting bubbles.
Stress to vines develops complexity. Higher elevation means more acidity and more minerality.
Vouvray – which has become almost a generic name for sparklings from Loire Valley – is half as bubbly as champagne, but creamier than Cremant.
Chenin Blanc grapes are more aromatic than Charadonnay, but Chardonnay can be more easily manipulated because of its less powerful aromas.
Most of the wines Jamel presented are available at Binny’s. A few of the excellent wines showcased at the program are listed below. For more information about Loire Valley wines visit www.loirevalleywine.com/.
It’s always a joy to have the winemakers of France come to Chicago, and particularly delightful to taste the wines of Bordeaux in our fair city. Vins de Bordeaux held a tasting at Virtue Restaurant in Hyde Park that proved especially enlightening and enjoyable. As with many grape-growing lands that depend on rivers, two of them – River Garonne and the Dordogne – flow through Bordeaux. One way to categorize their red wines is to note that those from the Left Bank tend to blend more with Merlot, while wines from the Right Bank tend to blend more with Cabernet Sauvignon.
Bordeaux wines come from 65 different appellations, many of which you’ll recognize: Cotes de Bordeaux (“cotes” denotes hillsides that overlook the right banks of the Garonne and the Dordogne Rivers), Saint-Emilion, Pomerol & Fronsac, Medoc and Graves. The region produces dry whites (11% of their production) that are fresh and vibrant with good natural acidity. Bordeaux sweet whites are made from grapes affected by botrytis. They’re medium- to full-bodied and are produced mainly in Sauternes and Barsac in the southern part of Bordeaux.
As we continue dealing with the raging contest between spring and the dregs of winter here in Chicago, now’s a perfect time to turn your thoughts to lovey libations. Herewith we present for your consideration a few items we’ve sampled recently.
Bouchard Pere et Fils recently brought to Chicago a broad array of beautiful Pinot Noirs from Burgundy. The selection represents the efforts of the tall, slender, sophisticated Cellar Master Frédéric Weber, who spoke with quiet glowing happiness of the making of the current vintage. “2017 was a vintage with good growing conditions where our decisions in the vineyard transformed it into a compelling vintage… A truly pleasurable vintage ready to enjoy now.” He also promised that all these wines will be available in the U.S. by April. There were several Binny’s scouts in attendance so chances are good they’ll be able to get you these wines. At the same event, guests sampled another brand from among the Henriot Maisons & Domaines, a variety of William Fevre white wines grown in an area near Burgundy. Herewith, a few of the many lovely wines from these two iconic vineyards:
Among the Bouchard Pere & Fils Pinot Noirs were selections from Villages (the lowest level of the Burgundian hillside), Premier Cru (next highest area), and Grand Cru (highest elevation). Noteworthy among the Villages selections of 100% Pinot Noir grapes were:
Santenay Côte de Beaune, a worthy base-level burgundy wine.
Vosne-Romanée Côte de Nuits. Elegant, velvety, with charm and great length.
Chambolle-Musigny, 2017. Grown in soils ideally suited to produce elegant wines; aged 13 months in oak.
Gevrey-Chambertin Côte de Nuits. This area has the highest concentration of Grand Cru reds. These are aged 13 months in oak and are known for strength and velvetiness.
Among the Premier Crus:
Beaune Gréve Vigne de l’Enfant Jésus (Domaine) – an exceptionally smooth wine, one of the stars at Bouchard Pere et Fils
Volnay Les Casillerets Côte de Beaune- beautifully smooth blending with gentle tannins
Volnay Taillepieds (Domaine) Côte de Beaune – again beautifully blended with soft tannins
And among the Grand Crus our favorite was:
Echézeaux Cote de Nuits
Consult the William Fevre website for more information about the delicate yet full-tasting Chablis wines Winemaster Weber brought to the party in Chicago. Truly a luscious collection.
Lucas & Lewellen Estate Vineyards Cabernet Sauvignon Valley View 2016. Santa Ynez Valley. 75% Cabernet Sauvignon, 7.5% Petit Verdot, 7.5% Malbec. The warm days and cool nights of the Santa Ynez Valley facilitate a long, gentle growing season, and grapes grown in the Valley View vineyard there make fine wines. This wine is carefully blended to produce a distinctive, layered taste of blackberry and fig jam on the palate with silky tannins and a long finish. It’s marvelous with meat, pasta or, basically, anything your heart desires. SRP ~$25
Tre Bicchieri 2019 Gambero Rosso Tre Bicchieri USA tour‘s recent stop in Chicago brought us a broad selection of lovely special Italian wines. Many stood out this year at the show which was held again in the beautiful spaces of the Bridgeport Arts Center. The exhibition is designed to let members of trade and media in various cities across the U.S. experience the wide variety of Italian wines that have reached the highest standards.
If you’re a fan of naturally sparkling wine, consider one showcased in this show from Lusvardi, Italy. While we here in the US grew up with “spumante” as something overly sweet and extremely basic, Lusvardi now makes a line of sophisticated bubblies, several of which are made with no added sugar. We liked the Lusvardi Brut Lambrusco Dell’Emilia IGP – dry but with just a little sugar added – that we tasted at the show. Every year Tre Bicchieri celebrates Italian wines that have gained the coveted “Three Glasses” designation from a large cadre of experienced judges. Another notable bubbly, somewhat sweeter but with no added sugar, was the red Senzafondo Lambrusco Dell’Emilia IGP. These wines are made from grapes grown on a small 35-acre family farm and vinified with love.
A couple of other excellent listings from “Tre Bicchieri” (Three Glasses) participants:
San Salvatore Pian di Stio, a lovely white wine from Campania, available in the US for ~$40.
Fattori Nicolucci Romagna Sangiovese Sup Predappio di Predappio V. del Generale Ris. 2015, another beautiful white wine grown on a family farm in Emilia Romagna.
Susana Balbo turns the rich terroirs of Mendoza, Argentina, into her personal palate for creating fine wines of all varieties. From whites and rosés to reds, these wines are made with deft yet powerful touches that make them standout choices for entertaining, gifting or simply enjoying at home. Try some of these for your next party – wherever it might take place.
Susana Balbo Signature Rosé 2018. 60% Malbec and 40% Pinot Noir. Almost impossibly luscious. Hard to believe it’s a rose – but then roses have become all the rage these days. And this one is right up there with the nicest. Elegant salmon color with a delicate nose of floral with aromas of strawberry and cherry. Fresh, juicy acidity pairs with strawberry and red currant flavors.Nicely balanced and well structured. Great by itself or paired with smoked salmon, Asian food, grilled white meats and hard cheeses.
Susana Balbo Signature Brioso White Blend 2017. 45% Semillon, 30% Torrontes, 25% Sauvignon Blanc.Aged 4 months in first-use French oak barrels and 40% second-use. Floral and citrus aromas with hints of resh grass, white fruits and orange. Tastes of flowers, fresh and fruity, combine beautifully with the smooth oak ageing. Persistent finish with nice minerality. Great potential for aging. Pair with fish, rabbit, Asian food and hot sauces. Very nice.
Susana Balbo Signature Brioso 2016. 53% Cabernet Sauvignon, 24% Cabernet Franc, 16% Malbec, 7% Petit Verdot. Deep, bright ruby red in color, this wine has strong tannins with its sweet red and black fruit and subtle oak flavors. Aged 15 months in 100% new French oak barrels. The elegant florality of Cabernet gets additional flavor and complexity from the other grapes. Fine and fresh finish with excellent ageing potential. Serve with beef, pork, lamb, squab, quail and duck. Highly enjoyable.
Under Susana Balbo’s sister (brother?) label, BenMarco, come these delicious options:
BenMarco Cabernet Sauvignon 2016. 100% Cabernet Sauvignon, aged 11 months in 100% second-use French oak. Grown in the rich, alluvial soils in Los Arboles, Uco Valley. the grapes gives this wine a rich concentration along with its floral notes. On the palate, black fruits, black pepper and cassis balance with fine-grained tannins. Serve with beef, sausages, veal, rabbit, medium-strong cheeses and meat pasta sauces. Utterly delicious!
BenMarco Expresivo 2016. 75% Malbec, 25% Cabernet Franc. Aged 14 months in 100% new French oak barrels. Chalky alluvial soils in Gualtailary, Uco Valley, where BenMarco grows these grapes, yield a wine with deep, bright ruby color and notes of chalk, earth, floral, peppercorn and tree fruits. Ultrfine tannins and great ageability. Enjoy with grilled meat, veal, medium-strong cheese and spicy sauces. Wonderful wine.
BenMarco Malbec 2016. 100% Malbec. 11 months in second-use French oak. Grown in sandy loam and rocky soils, the grapes must struggle and thus assure the complexity of this wine with aromas of fresh black fruits and hints of violets. Great balance with fine tannins and just enough acidity to lift the wine and add to the length of the finish. Complements beef, sausages, spiced or grilled pork, medium-strong cheese and meat-based pasta sauces. Excellent!
Maximillian Riedel, owner of Riedel Glassware in Austria, came to Chicago recently as part of his six-US-cities tour and staged an impressive demonstration of how the size – and shape – of your glass matter immensely to how your wine will taste.
We’ve all heard that wine glass characteristics are critical to gaining the maximum pleasure from each type of wine, but until you’ve actually experienced the difference, you might be skeptical. Attendees at West Loop’s City Winery were eager to see what this master of wineglass making would have to say.
Riedel spoke at length about the purpose of a wineglass, chief among which is to be “the loudspeaker for the wine.” Every group varietal has its own DNA, he said, and only the proper glass will showcase it to its best advantage. He also said Riedel is commissioned by wineries all around the world to create glasses for their particular grape varietal. They’ve fulfilled some heady assignments: Dom Perignon asked Riedel to create a single type of glass for all their wines. Joseph Krug asked for a glass other than a flute for his champagnes. The flute shape promotes the smell of yeast rather than fruit, and thus all champagnes tend to smell the same when served in a flute.
In regards to global warming, a critical question for winemakers these days, the wine glass makers said they have had to continue to enlarge their glasses in order to manage the increased intensity of the fruit and the higher alcohol that warmer temperatures are promoting. He said even Norway is beginning to plant grape vines. “As to whether this is a good thing,” he said, “time will tell.”
Riedel defended the thinness of the company’s glasses by saying this contributes to keeping the beverage longer at the proper serving temperature. When you put a cool or cold liquid into a glass that’s at room temperature, the thicker the glass the more quickly the liquid begins to warm up.
Maximillian is tall, slender, aristocratic and, especially with his delightful Austrian accent, a compelling speaker. He commanded the attention of the audience from the moment he came onstage. He spoke about how his great grandfather invented the first Riedel glasses that changed the way wine makers felt about their beloved beverage. He spoke of how his grandfather, his father and he himself have honored the tradition by continually testing and crafting new and better shapes and configurations to improve the experience of drinking quality wine and other alcoholic beverages.
We certainly expected to notice a difference in this demo, but perhaps not as much as we actually did, especially on the white wine. He started the demonstration with wine poured into plastic cups – the type you usually get at outdoor events or crappy bars. Then he reminded everyone to remember that you experience wine in four different ways: 1. The texture. 2. The temperature. 3. The taste. And, 4. The aftertaste [which includes the finish, or how long the flavors stay on the palate ~BP} before instructing us to pour the white wine into the first three glasses to begin.
A few of the tasting tips this master of wineglass architecture shared with attendees:
Decant every bottle of wine, even champagne, and for Pinot Noir, it is a must. Aerating wine makes it absorb oxygen which helps it mature – and aging will always improve a wine. For mature wines (10-plus years), decant slowly to avoid sediment.
Swirl your wine gently in the glass to continue aerating as you enjoy. The new optic finish (read: ever-so-slightly rippled) inside the new Riedel Performance series increases the surface area inside the glass which further helps aerate the wine.
Do not rinse your glass with water between wines. Tap water has its own taste and aroma that can interfere.
To properly experience a wine’s aroma, place your nose into the glass and breathe in. On this first sniff you should notice the fruit in the wine, but keep your nose in the glass as you breathe out then in again. The second time you should notice more of the minerality.
Throw out your old traditional white wine tulip glasses (and your plastic). I noticed the greatest difference here. White wine in the small traditional-shape glass gave off very little aroma except alcohol. Virtually nothing at all in a plastic cup. Once you pour and swirl it in the much wider and more rounded bowl of the balloon-shaped Riedel Restaurant Oaked Chardonnay glass – designed in 1973 for Italian sommeliers (and in Europe, Riedel said, they use this glass for gin & tonics) – you get the full effect of all aromas: fruit, yeast and oak. He said you end up sort of sucking your wine out of this shape, so that it hits your tongue higher up, thus avoiding the tip of the tongue (see **tip below). But at least as impressive to me was the transformation of the texture, compared to drinking from the original glass. In the new glass the wine comes into its silky and creamy natural state. A real eye-opener.
White chocolate goes best with a quality Pinot Noir. He had us chew a piece of it, then sip the wine with the chocolate still melting in our mouths. Nice. [And how we love dark chocolate with Cabernet!]
Some of the words Riedel used to describe the way wines can taste/feel – good or bad: thin/heavy/viscose/jammy, rough/smooth/creamy/silky, salty/dry/green/bitter, heavy/light and so on. If you think about it, you’ve probably experienced all of those reactions to a wine at some point, but perhaps, like many of us, were not always quite able to name them. [The magic word for good wine is “balanced” so that no one of these qualities overpowers the others. ~BP]
In case you need additional expert testimony, Robert Parker, the famed wine critic, uses Riedel glassware for his taste testing. And most of Riedel’s business is from home eonophiles rather than restaurants. Only a guess – restaurants are businesses and the cost and relative fragility of these fine Riedel glasses may be a deterrent.
**Riedel said the tip of your tongue is an “acidity bumper” and that this is desirable when you want the acidity to counterbalance the fruit – which is why the unusually shaped Performance Pinot Noir glass is designed specifically to make the wine touch the tip of your tongue immediately. Works beautifully.
The term “kosher” when applied to wines has, in the past, made most of us think of very sweet, viscous wines such as one made by Manischewitz. But just as the sophistication of wine consumers everywhere is growing by leaps and bounds, so the makers of kosher wines have been finding new ways to create wines that hold their own in more sophisticated company. Case in point, The Royal Wine Corp. has a summer portfolio of quality rosés from around the world that taste delicious – and are also priced reasonably.
Since rosé isn’t meant to hang around for a long time, it’s a good idea to get to your wine store soon and plan to invite friends over to help you enjoy these crisp, all-shades-of-pink rosé wines, each with its own personality. Some god choices for the fall holidays from The Royal Wine Corp. portfolio include:
Shiloh Rosé. Colored bright raspberry red with a nose of apricot, yogurt, ripe strawberries, cherries, and cream. The Israeli wine is medium in body with notes of strawberries, cantaloupe, grapefruit, and peach. Medium in acidity with a long finish, its soft and inviting tannins make it perfect to enjoy with food.
Herzog Lineage. This unique California rosé “has guts,” according to Geller, with medium acidity and a “long and bursting finish” of flavorful, ripe fruit. The medium-bodied wine would be a great companion to BBQ, oven-baked salmon in a rich sauce, or simply on its own as an aperitif – with or without some light snacks on the side. “Superb wine, grab it as it will go fast!”
Elvi Vina Encina Rosa. This light- to medium-bodied Spanish rosé is redolent of fresh ripe black cherries, papaya, forest berries, and rose petals. On the palate are enticing notes of cherries, papaya, guava, and peaches, with a lingering finish of dried cranberries. Medium-plus acidity is ever-present but not heavy or ponderous. “An impressive effort, especially considering the price,” Geller says.
Sainte-Béatrice Instant B. Very light on the palate and the nose, this Provincial rosé delivers nice acidity with notes of fresh berries and has a very pleasant light color. Geller notes that this entry-level wine shows Château Roubine’s ability to make quality rosé at every price point.
Château Roubine, Cru Classé (Côtes de Provence, France)
Vibrant and light-bodied with a pleasant soft smell of sweet meadow flowers. Light in tannin, then grows more complex as it opens up. Perfect for quaffing or with food.
Les Lauriers des Barons Edmond & Benjamin de Rothschild, Rosé (Bordeaux, France). Completely dry with fresh acidity. Hints of white flowers and herbaceous aromas. Medium-bodied, notes of sweet lemon. Ideal with light, delicate white fish.
Folio Fine Wine Partners, a group organized by Michael Mondavi Family Estates, represents an extensive collection of excellent wines from around the world. They brought some of their clients to Chicago recently to showcase a truly beautiful collection of vintages and blends. Plus they conducted a Master Class on one of their Spanish winemakers, Alejandro Fernández. See **notes below.
After learning about the many faces of Tempranillo during the Master Class, the Folio Fine Wine reps sampled selections from among a number of their clients (see their full portfolio here). A few wineries from their international portfolio clients are listed below:
Palacios Remondo – superior wines from the Rioja Baja region of Italy in vineyards (550-650 meters above sea level) at the base of the Yergo Mountain (1100 m).
Vall Llach – Beautiful blends from Appellation DOQ Priorat.
Grupo Pesquera – the utterly lovely Tempranillo wines in Crianza, Reserva and Millenium from Alejandro Fernández. His wines are wonderful when released but can also age for many years.
**Alejandro Fernández makes wine in central Spain using only the Tempranillo grape. And oh, what wines he makes! He’s from the old school – born in 1932 in the village of Pesquera de Duero, one of the places he still makes wine. He has been trusting his instincts since he learned the trade by working and watching. His instinct told him to keep replanting Tempranillo grapes near the banks and highlands of the Duero River in the early 1970s when everyone else was ripping out their vines to plant beetroot and cereal crops. And he’s never looked back.
In 1982 he and his fellow winemaking pioneers co-founded the D.O. Ribera del Duero, and Alejandro moved into his modern winemaking facility that spring. He now cultivates his Tempranillo grapes across the four estates he owns. He and his four daughters produce in those bodegas many versions of naturally concentrated, elegant wines that are expressive in their crianza state and continue to mature and develop greatly with aging in the bottle.
Alejandro’s natural winemaking style includes some important techniques, including, among others:
Grapes receive a single pressing only with a pneumatic press (he sells secondary and tertiary pressed juice to distilleries).
Fermentation is done with indigenous yeasts; malolactic fermentation occurs in barrel.
To best preserve each wine’s aroma and flavor, none are subjected to cold stabilization, clarification or filtration, resulting in a bit of natural sediment in all bottles.
If you’ve ever wondered how to choose a good wine from South America, this holiday season would be a great time to try one or more. And there’s a new group here to help. The 14th Annual Wines of Chile Awards (AWOCA), a program that underscores the excellence of Chile’s world class quality, was held recently in Washington, D.C. in honor of the U.S. being one of Chile’s most important markets.
The Chilean wine industry has undergone a revolution in quality and innovation as more producers than ever are now involved. The unique geographic conditions in Chile provide ideal terroir and microclimates for making wines of many types. Meanwhile, governmental agencies like ProChile and Fundación Imagen are helping the wine industry flourish in Chile. Consider these AWOCA winners as you look for the best wines from Chile:
The winners of the 14th Annual Wines of Chile Awards are:
Best Sparkling: Viña Undurraga, Undurraga Rosé Royal N/V
Best Sauvignon Blanc: Viña Haras de Pirque, Albaclara Sauvignon Blanc 2017
Best Other White: Viña Casas del Bosque, Gran Reserva Late Harvest Riesling 2015
Best Chardonnay: Luis Felipe Edwards, Marea Valle de Leyda Chardonnay 2016
Best Pinot Noir: San Pedro, 1865 Selected Vineyard Pinot Noir 2016
Best Syrah; Best in Show: Viña Casas Del Bosque, Gran Reserva Syrah 2015
Best Carignan/Secano: Luis Felipe Edwards, LFE100 CIEN Carignan 2012
Best Carménère $25 and over: San José de Apalta, Carménère Blue Label 2015
Best Other Red: Viña Valdivieso, Single Vineyard Cabernet Franc 2013
Best Red Blend: Viña Cousiño Macul, Lota 2011
Best Cabernet Sauvignon under $20: Viña Requingua, Puerto Viejo Reserve Cabernet Sauvignon 2016
Best Cabernet Sauvignon $20-$50: Viña Maipo, Protegido Cabernet Sauvignon 2014
Best Cabernet Sauvignon over $50; Best in Show: SANTA EMA, Catalina 2014
Wines of Chile is an organization committed to promoting the quality and image of Chilean wine throughout the world. It has offices in Santiago, London and New York, as well as representatives in Canada, Ireland and Denmark. Wines of Chile also works closely with ProChile to develop and offer promotional and educational programs in Asia, Latin America and Europe. Wines of Chile’s 86 member wineries belong to Vinos de Chile and represent 88 percent of Chile’s bottled wine exports. More information is available at www.winesofchile.org.