What are Super Tuscan Wines?

March 09th, 2010 by Sébastien Gavillet

A great question with a very simple answer. Super Tuscan wines (or Super Tuscans) are wines from Tuscany (Italy), and they have the following characteristics:

  • At least 85% of Super Tuscan wines consist of grapes produced in Tuscany to receive IGT cassification
  • The Super Tuscans’ winemaking process does not adhere to the local appellation law

montepulciano-tuscany
View of Montepuciano, Tuscany

What does that mean exactly? Makers of Super Tuscan wines do not use Sangiovese as the dominant varietal. Instead, they use other wine grape varieties (mostly Bordeaux types) such as Cabernet Sauvignon and/or Merlot. This makes Super Tuscans ineligible for DOC (Denominazione di Origine Controllata) or DOCG (Denominazione di Origine Controllata e Garantita) classification under the local appellation law. Nevertheless, Super Tuscan wines do qualify for IGT (Indicazione Geografica Tipica) classification.

Some of the most expensive wines from Tuscany are Super Tuscan wines such as Sassicaia, Tignanello, Solaia, Magari, Ornellaia and Picconero.

Cheers!

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The Wine Vibe Blog 2.0 Beta

January 05th, 2010 by Sébastien Gavillet

Welcome to the new and much improved Wine Vibe, the first multilingual wine review and wine education blog by industry professionals.

Six months ago, Wine Vibe was already a great wine education blog. It had news about the wine industry, accounts of wine tastings I’ve attended, stories about wineries and vineyards I’ve visited, helpful guides on serving and drinking wines, and exclusive wine reviews. I wanted more, however. I felt Wine Vibe could do more, be more and share more, so I decided to push the envelope – and thus began an extensive and definitely expensive overhaul of the Wine Vibe blog.

I began with a redesign of the way Wine Vibe looked. I then went back to my old posts and revised them extensively to make them even clearer and easier to digest. This took a lot of time out of my busy schedule, but I felt that I needed to do it to give you – my readers – greater value for your time. After revising the posts, I removed 99.5% of the external links in the posts. I wanted Wine Vibe to be your one-stop wine education resource, so I hired researchers and compiled an internally available, comprehensive glossary of wine lingo and grape varieties. I hired programmers to create custom applications that would make the site more interactive. I also hired animators so I could add multimedia content to the blog.

As a final step, I got professional translators on board and had Wine Vibe translated into 6 other languages apart from English. Then I had the site thoroughly reviewed by industry professionals.

It’s been seven months since I started revamping Wine Vibe. I plan to add more features and applications, compile a list of the who’s who in the wine industry, add more animations, post more pictures, and create more multimedia content.

I am happy to be back and I have a dozen new great posts pending to be posted once they are translated.

Cheers!
Sébastien Gavillet

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Nuschese Wine Tasting at Southern Wine & Spirits

May 14th, 2009 by Sébastien Gavillet

When Franco Nuschese said he would present his new collection in style, he spoke only the absolute truth.  For the wine tasting, he flew three of his chefs and Bruno de Conciliis (Italian winemaker and owner of Viticoltori de Conciliis) from Italy.  He also flew in additional personnel from his DC office to assist in the tasting and ensure the proper execution of his plans.  Larry Ruvo, General Manager of Southern Wine & Spirits (SWS) hosted the wine tasting event, assisted by Carmelo Messina, SWS’s Italian wine specialist.

All of the wines presented were native to (harvested/made in) the Campania region (Southern Italy), of which both Franco Nuschese and Bruno de Conciliis are natives.

larry-ruvo-bruno-de-conilii
(Larry Ruvo hosting the Franco Nuschese, Bruno de Conciliis lunch/dinner at SWS)

Nuschese Wines

Nuschese wines are not the type of wines that you will find in regular wine lists or in local wine stores.  They are made from less available grape varietals like:

The more readily available varietals or wine grapes used in making Nuschese wines are:

Wine Reviews and Wine Tasting Notes

The Nuschese wines featured at the tasting were paired with a seven-course meal.  There were nine wines in all.  Two of the wines were served as an aperitif while the remaining seven were served with a specific course.  It was definitely a wonderful and innovative way of presenting wines.

The following are my wine reviews of the wines featured at the Nuschese wine tasting:  

Il Sogno (Italian for Dream)

60% Fiano, 30% Malvasia, 10% Moscato

Served as an aperitif

franco-nuschese2
(Franco Nuschese enjoying a glass of Il Sogno with a Mrs. Ruvo)

Wine tasting notes:  This sparkling wine, which is not a Prosecco, is made using the Charmat method, also known as the Metodo Italiano.  Unlike Champagne, it undergoes a secondary fermentation in the tank rather than in the bottle, after which phase it is bottled under pressure.

This wine has floral aromas with a touch of tropical fruits on the nose.  In mouth, the aromas open up to more floral notes, and you can notice “saltiness” due to the proximity of the grape vines to the ocean.  Refreshing and clean, with a smooth finish pulling more towards the acidity side.

Falanghina 2007 IGT

Falanghina

Served as an aperitif

Wine tasting notes:  This is a white wine with the aromas of lime, grapefruit rind, lemon, green apple, and lots of jasmine.  Very noticeable minerality giving way to the more tropical fruit side of this wine.

Greco di Tufo 2007 DOCG

Greco di Tufo

Paired with citrus marinated langoustine with zucchini, fennel salad and pink peppercorn olive oil

citrus-langoustine-zucchini

Wine tasting notes:  This is an aromatic white wine.  It has the aromas of melon, lime, bruised pear, and white flowers.  Fresh and lively, well-balanced with good minerality notes.  This has a wine style that you will not encounter often.

Fiano di Avellino 2007 DOCG

100% Fiano di Avellino

Paired with warm baby octopus salad with vegetable panzanella and Italian parsley pesto

baby-octopus-nuschese

Lucretia 2007 IGT

50% Fiano di Avellino, 50% Greco di Tufo

Paired with imported paccheri pasta with sautéed Maine Lobster, marjoram and fava beans in a light spicy cherry tomato sauce

lobster-nuschese-sws

Wine tasting notes:  This aromatic white wine has more complexity than the Fiano di Avellino.  Its aromas of green apple, melon rind and jasmine as well as its strong terroir attributes beautifully complemented the lobster.

La Pietra 2007 (The Rock)

50% Barbera, 40% Aglianico, 10% Primitivo

Paired with sautéed Monkfish ossobuco with Italian lake beans, pancetta and mussels guazzeto

Wine tasting notes:  This wine is called “The Rock” after Bruno de Conciliis.  It represents the more realistic side of life, as opposed to the Il Sogno (see above), which was named after Franco “the dreamer” or the visionario.

This red wine with medium plus acidity is very well suited to tomato-based dishes or even fish.  It has the aromas of red cherry, raspberry preserve, green pepper, plums, a hint of white pepper, and a touch of strawberry (typical Sangiovese characteristic); yes, indeed, this wine has a splash of Sangiovese in it.  Fruit forward with fruit tannins, no oak.  Long finish.

Taurasi 2004 DOCG

Aglianico

Paired with braised veal cheek with Jerusalem artichoke pure and baby vegetables

Cassius 2005 DOC

Aglianico

Paired with imported Italian Pecorini cheese with truffle honey and homemade radicchio jam

Wine tasting notes:  This wine is definitely unique.  After drinking it, you’ll think a small piece of vanilla bean was left on your tongue!  You can tell that this wine has had substantial oak contact.  New World wine style aficionados will surely love this wine.

MarcAntonio 2006 DOC

Primitivo di Manduria

Paired with chocolate chili cremoso with delicious rosemary berries compote

chocolate-chili-cremoso

Wine tasting notes:  Very complex and sophisticated for a Primitivo di Maduria, this dark-colored, almost-black wine has the aromas of raspberry, blackberry, plum, spices, leather, dark chocolate, vanilla, and a hint of smoke.

What a feast!  I have to say that the wine pairing was executed flawlessly; the wine and the dishes were exceptionally well-matched.  I look forward to visiting the de Conciliis winery this summer and enjoying the wines on site.  I am sure that the trip will make for some pretty interesting posts in this wine blog.

That’s all for this wine tasting.  Cheers!

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Kracher Wine Tasting at Spago

March 18th, 2009 by Sébastien Gavillet

The Kracher wine tasting was held at Spago, a Wolfgang Puck restaurant located at The Forum Shops in Caesar’s Palace.  J & P Wholesale (a division of Southern Wine & Spirits), in association with third-generation winemaker, Gerhard Kracher, hosted the tasting.

Kracher Winemakers:  Scrumptious Dessert Wine

For the information of those who have never had wine from Kracher, the Kracher Family specializes in making sweet dessert wines.  Kracher dessert wines are truly delicious and “literally” mouthwatering.  I would even go so far as to say that Kracher dessert wines are some of the finest dessert wines available. Three generations of Krachers have been crafting fine wine.  To say that the Kracher Family is one of the top Austrian winemakers is an understatement.  In truth, Kracher sweet wines (among others) helped put the Seewinkel region (Burgenland, Austria) on the map and mark it as a quality wine-growing region.

Back to the Wine Tasting

Gerhard Kracher himself poured the wines for the tasting.  He took the time to explain in detail each of the wines we sampled.  Needless to say, I truly enjoyed his briefing. I have always found accounts from winemakers fascinating and enriching.  It is a real privilege to be let in on a winemaker’s vision and techniques of wine production.  A winemaker’s stories, moreover, are quite enlightening; they help me assess the “heart and soul” that a winemaker has put into making his wines.

Wine Reviews and Wine Tasting Notes:  My Top 6 Kracher Wines

I cannot provide you with wine reviews of all 24 wines I sampled at the tasting, but here are my wine tasting notes on the 6 most interesting Kracher wines:

TBA No. 03 Traminer “Nouvelle Vague” 2004

Straw bale in color with deep hues, this wine has the aromas of orange rind, muscat, hawthorn, honey, rose, and a hint of clove.  It has some delicate smokiness to it.  It is intensely rich and complex with a lingering aromatic finish.  This wine has yet to reach its full potential and should age beautifully.

TBA No. 08 Welschriesling “Zwischen Den Seen” 2002

Dark golden/amber in color, this wine has the aromas of linden, grapefruit bud (floral notes), possibly quince (fruit), saffron, and other spice notes with no presence of oak contact.  This wine is elegant yet complex.  Ready to drink.

TBA No. 12 Noble Wine “Zwischen Den Seen” 2002

Technically, this is not wine.  It cannot be classified as wine because its alcohol content is too low (4%) on account of its extremely high sugar content (RS).  This “wine” is made from a blend of 50 % Scheurebe and 50 % Welschriesling.  Its characteristics resemble that of a Tokaji Eszencia from Hungary. This beverage is amber in color.  It has the aromas of Nestea concentrate or – if you want specifics – citrus (lemon), bruised pear, dried apricot, honey, tea leaf, and a hint of tobacco.  Basically a Tokaji Eszencia but with less dried fruits on the nose.

TBA No. 09 Chardonnay “Nouvelle Vague” 2004

Straw bale in color, this wine has the aromas of pineapple (faint), peach, linden, honey, vanilla, grilled almonds, and a hint of caramelization and smoke.  It is intense yet well-balanced.  Very approachable and still youthful considering it has less acidity than its 2005 version.  Ready to drink and should age well. Word to the wise:  some of the aromas mentioned above will evolve or be transformed over time.

TBA No. 10 Chardonnay “Nouvelle Vague” 2005

Yellow/golden in color, this wine presents the aromas of lemon, linden (very similar to honey), honey glazed baked pear, clove (hint), vanilla, grilled almonds, and just the right touch of smoke.  Full-bodied and rich, it has a surprisingly creamy texture (from aging in oak and on account of it being a Chardonnay) yet great acidity with a lengthy smooth finish.  Simply beautiful.

TBA No. 07 Welschriesling “Zwischen Den Seen” 2004:

Golden straw bale in color, this wine has the aromas of grapefruit bud, linden, honey (alpine), apricot, peach, tea leaf, and a hint of tobacco and/or other wood spices.  It exhibits intense fruitiness, but remains well-balanced.  This wine has such complexion and an ever lingering finish.  Ready to drink and will age beautifully. That’s all for this wine tasting.  Cheers!

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Wine Styles: New World vs. Old World Wines

February 14th, 2009 by Sébastien Gavillet

It is common belief that Old World wines refer to wines from the Old World (specifically wine regions in countries like France, Italy and Spain) and that New World wines refer to wines from the USA, South America and Australia.  This benchmark might have been true in the past but, nowadays, one can no longer rely on this simplistic classification.  Today, when we pit New World wines against Old World wines, we are actually comparing the wine styles and the wine making processes more than the wines’ place of origin.

Wine Styles of Old World Wines

What are the typical characteristics of Old World wine styles?  Compared to New World wines (i.e. wines that have New World wine styles), Old World wines tend to be less bold, less vibrant in color, more delicate, and more elegant.  They also tend to have higher acidity and better natural balance.  Old World wines also feature more of the characteristics of the grape varietals used and their Appellation or terroir.  In Old World wine styles, higher minerality is usual.  Wines of the Old World wine style, moreover, are typically made according to the traditional wine making guidelines of their region of origin.

Wine Styles of New World Wines

Wines that are considered to be New World wines are characterized by wine styles that are almost always bolder and more luscious than Old World wine styles.  They are often bursting with fruit aromas from the get go.  Typically, they also have higher alcohol content since, in the New World style of wine making, grapes are often left to ripen longer/ripen faster; this can be attributed to the warmer climate in New World wine regions.  New World wines, moreover, tend to have mid-to-light acidity levels.  The nose is also less delicate and sophisticated.

The Rule and the Exceptions that Prove the Rule

There are, of course, exceptions to this two-way classification system.  Some young Barolos and Barberas are known for their “boldness” and higher-than-typical alcohol content.  These are probably the exceptions that prove the rule, though.

Once again, remember the general rule for comparing New World and Old World wine styles.  Old World wines (i.e. wines exhibiting Old World wine styles) have lower alcohol content, are more delicate and are more terroir-driven than New World wines.  On the contrary, New World wines (i.e. wines exhibiting New World wine styles) are typically big, bold and fruity.  Furthermore, they have light to medium acidity and have higher alcohol content than Old World wines.

Cheers!

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Wine World Event: Somms in the Kitchen

February 07th, 2009 by Sébastien Gavillet

The word is out! Have you heard about the “great” cook-off that’s setting the Las Vegas wine world on fire? It’s called Somms in the Kitchen. Somms in the Kitchen is a private, invitation-only event where sommeliers compete against one another for the top spot in the kitchen. That’s right; Somms in the Kitchen is all about sommeliers showing off their cooking and wine pairing skills.

Typical Format

First, the theme and the basic criteria are set. Next, the competing sommeliers are selected. Up to three sommeliers are chosen to compete. The competing sommeliers have to volunteer, of course; these sommeliers compete for personal glory and do not represent their establishment. Once the candidates have been selected, the location (usually a private residence) is selected next. During the contest, the competing sommeliers may be required to prepare as many as three dishes. Most of the cooking must be done on-site. The sommeliers must not only cook the best dishes; more importantly, they must pair their dishes with the right wines. The “best somm in the kitchen” is chosen by a panel of three judges who can be chefs, sommeliers and/or food critics. Typically, the judges select the winner based on food presentation, originality, taste, and wine pairing.

A Toast-Worthy Experience

Let me tell you. There really is nothing better than when gourmands get together and show off their hidden culinary skills, share their favorite dishes and pair them with the perfect wines. If you get lucky enough to get invited to “Somms in the Kitchen,” don’t forget to bring the required bottle of wine. And it had better be decent wine! When you have twenty plus sommeliers in the house – sommeliers, I might add, who work in some of the most prestigious restaurants in the country – the last question you want to hear anyone asking about your wine contribution is, “Who brought this bum wine?” Cheers!

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Holdredge Wine Tasting

January 21st, 2009 by Sébastien Gavillet

J & P Wholesale, the boutique wine division of Southern Wines & Spirits, hosted the Holdredge Wines’ 2007 release wine tasting.  The tasting took place at the Rio Hotel and Casino in Las Vegas.  John Holdredge, owner/wine maker of Holdredge Wines, presented the wines himself.

Nine wines were presented during the Holdredge wine tasting.  These wines were made using the following varietals or grapes:  Pinot Noir, Syrah, Zinfandel, late-harvest Pinot Gris, and late-harvest Gewürztraminer.

Pinot Noir is John’s specialty, and his wine making technique focuses on showing off the features of the terroir in which the grapes are grown.  He uses an all-natural wine making process, one that is directed by his nose, palate and heart.  John produces truly fine Pinot Noir, and two of his new wine releases are included in my top 5 California Pinot Noir wines for 2007.

Wine Reviews and Wine Tasting Notes:  My Top 2 Holdredge Wines

Now, let’s talk about the Holdredge Wines, particularly the wines presented at the tasting.  The following are the two wines that I liked best among the newly released Holdredge wines:

2007 Bucher Vineyard Pinot Noir (Russian River)

This wine has the aromas of raspberry, rose petals, strawberry, hazelnuts, and some spices.  It has medium plus body.  It is heavier/bigger than the Wren Hop (see below), but it still has great structure, body and complexity.  This is one great wine.

2007 Wren Hop Vineyard Pinot Noir (Russian River)

This is the wine I liked best among the nine wines presented at the Holdredge wine tasting.  The 2007 Wren Hop Pinot Noir is such a delicate yet complex wine – almost Burgundian.  It has the aromas of cherry “griotte,” raspberry, strawberry, and maybe even pomegranate.  It is medium-bodied and elegant, and it has delicate structure with almost silky tannins and a lingering velvety finish.  This wine is truly very enjoyable even at such a young age; it should age well.

That’s all for this wine tasting.  I know my wine reviews and wine tasting notes are rather brief, but I hope they’ll still help you make wine buying decisions.  Cheers!

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How Does Champagne Differ from Sparkling Wines?

October 21st, 2008 by Sébastien Gavillet

What is the difference between champagne and sparking wine?  For that matter, is there really any difference between champagne and sparkling wines?  These are questions I get asked all the time.  I figured they are a worthy blog subject, so here goes.

Champagne and sparkling wine are different.

Champagne is different from sparkling wines.  The difference between them may not seem very “significant,” but the difference – however slight – remains.  Remember that the term Champagne refers to an AOC (geographic region) of France.  This wine region undoubtedly produces the world’s best sparkling wines.

So what exactly is champagne, the wine?  Only sparkling wines that have come from the Champagne AOC, been made through the traditional sparkling wine production method (méthode champenoise) and been produced following the strict guidelines of the Champagne AOC can be called champagne.

Champagne is a type of sparkling wine.

Champagne, therefore, is a specific type of sparkling wine.  Again, remember that champagne refers exclusively to sparkling wines that have come from Champagne and have been produced according to that AOC’s strict sparkling wine production method.  All other sparkling wines that do not fit the Champagne Appellation guidelines may simply be designated as non-champagne sparkling wines.

Champagne Making – Some Particulars

Champagne can only be made from six types of grapes.  The following are the most commonly used varietals or wine grapes in champagne production:

The following varietals or wine grapes are also used in making champagnes, but they are used less often than the above-mentioned grapes:

The wine grapes used for making champagnes must be handpicked.  They are also pressed as whole clusters; that is, they are not destemmed.  Champagnes must also rest a minimum of 15 months on lees for non-vintage crus and 36 months for vintage crus.  It is not uncommon for the best cuvee to rest for up to a decade.  Chaptalization is permitted, but this is mostly used when making non-vintage crus.

Trellising is also an important factor in the Champagne Appellation.  Four methods are authorized and they are Chablis, Cordon, Guyot, and Vallee de la Marne.  I will not elaborate on these methods as they are an entirely new subject.

Some of Champagne’s finest vintages are 2002, 1996, 1995, 1990, 1985, 1982, 1976, 1975, and 1971.

Non-Champagne Sparkling Wines

There are so many different styles of non-champagne sparkling wines.  Sparkling wines are produced in numerous wine-producing regions and from so many different varietals of grapes.  The sheer number of sparkling wine variants worldwide prevents me from talking about them further in this blog post.  Perhaps, non-champagne sparkling wines will be a future topic in this wine blog; who knows?  Cheers!

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Wine Preservation: The Best Way to Preserve an Open Bottle of Wine

September 12th, 2008 by Sébastien Gavillet

What is the best way to preserve an open bottle of wine?

This is a question that I have always answered but have never written about.  Read on to know the answer.  Specifically, I will discuss the two main methods of wine preservation (the vacuum pump method and the inert gas method) and the method I personally use to preserve wines.

The Two Methods of Wine Preservation

Have you ever succeeded in drinking an entire bottle of an older Sauterne in one sitting?  Good for you, if you have.  I myself haven’t been able to do that yet.  As this is wine that I don’t drink all that often, I naturally want to preserve whatever’s left in the bottle.  Like me, you also probably need a way to preserve wine you can’t drink in one sitting.  Otherwise, you’ll be wasting a lot of wines.  The alternative – drinking and enjoying wine only when you have company – is not something true wine lovers would ever consider.

There are several wine accessories out there that can help you preserve an open wine bottle.  The wine accessories or wine-saving products from Vacu Vin are probably the most commonly used.  To use the vacuum wine saver, place the vacuum wine stopper in the opening of the wine bottle.  This will pump out the air and create a vacuum inside the wine bottle, thereby halting the oxidation process or reducing the rate of oxidation.

There are also inert gas wine preservers.  In this case, inert gas is pumped into the open wine bottle.  The inert gas is heavier than air, so it successfully replaces the air inside the bottle and “blankets” the wine.  After pumping the inert gas into the bottle, put the wine cork back on and you will be all set.

The Best Wine Preserver

I know that some of you are thinking, “I do not wish to purchase an expensive wine accessory just to preserve my wines.”  Well then, I have great news for you.  Using inert gas is probably the cheapest method of preserving wine.

You do not need to buy a refrigerated inert gas dispenser!  There’s a much simpler and inexpensive alternative.  For only $9.95, you can buy a can of Private Preserve – “the original inert gas preserver” – and get up to 120 uses per bottle.  You can use this inert gas wine preserver not only to preserve wines but also to preserve ports, whiskeys, olive oil, and any other bottled product.  This inert gas wine preserver is what I personally use because, in my opinion, it works better than the vacuum pump and has no harmful consequences.

I believe that the vacuum pump method preserves wine only temporarily.  Sucking air out of an open bottle of wine and creating a vacuum seal should be good only for a day or two; the air will eventually make its way back in.  In contrast, Private Preserve lets me preserve wine for a long period of time.  Some of my bottles have been open for months, but I have been able to successfully preserve them with inert gas.

[One word of advice:  Make sure that the wine cork you use does not breathe.  If you put your cork screw all the way thru the cork when you opened the wine bottle, you shouldn’t use that same wine cork to reseal your wine bottle.  If you do, air would seep back in.  Do keep that in mind the next time you open a wine bottle.]

The use of the vacuum pump method may also have an unintended and undesirable effect; it is generally believed that repetitively sucking the air out of the same wine bottle will eventually suck out the bouquet and aromas of the wine in that bottle.  There are no such issues if you use the inert gas wine preserver.

Finally, preserving wines through the vacuum pump method can be expensive in the long run; the vacuum wine stopper needs to be replaced at least once a year if it is to work at maximum efficiency.  On the other hand (and as already mentioned above), Private Preserve costs below 10 bucks and can be used a total of 120 times.

Private Preserve is truly the inexpensive, practical and effective way of preserving open bottles of wine – and only a tête de mule wouldn’t give Private Preserve a try!

Cheers!

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Oregon Pinots: Wines with Plenty of Personality

August 12th, 2008 by Agi Toth D.W.S.

Finally!  My chance to participate in the Oregon Pinot Camp has arrived.  “Camp?” my friends’ incredulous faces stared back at me.  “Your work is taking you to Oregon to drink wine for four days?”  Well… when you put it like that… I guess I have to say, “Yes!”

Every year, 50 of Oregon’s wineries or wine companies come together and invite over 250 hospitality and wine professionals to explore and experience the Oregon wine country.  In the last 30 years, Oregon’s Pinot Noirs have gone from being unknown entities to international “celebrities,” receiving recognition and acclaim from wine industry professionals worldwide.  Wine lovers who had previously stocked only Burgundies in their wine cellars have now started stocking Pinots produced from the wine grapes grown in Willamette Valley, Dundee Hills and Yamhill County.

The Oregon Pinot Camp

I and the other wine professionals participated in six workshops.  We learned about the history of Oregon wine making and explored Oregon wines’ vintages and wine styles.  We also discussed and tasted Oregon’s white wines.  Winemakers took us to their vineyards to discuss terroir.  You know what?  There’s nothing like squeezing dirt clods (oops, excuse my indelicate faux pas… should I say soil samples instead?) if you want to understand the difference between sedimentary and volcanic-based earth.

The star of the show?  The Pinot Noir, bien sûr (of course) – that persistently persnickety grape that perpetually puzzles and perplexes even the most devoted winemaker.  In order to make the wonderfully elegant and silky wine that we call Pinot, vine growers dedicate their lives to combating this thin-skinned grape’s proneness to rot.  They have to stay up at all hours of the night, zipping through their plots, tasting, chewing, spitting, and tasting again and again – until the grapes finally “whisper” to their caretakers that full ripeness has been achieved and the right moment to begin harvest has arrived.

The Pinot wine tasting focused on the 2006 vintage, a year that pleased many winemakers and yielded high-quality grapes.  It is clear that Oregon winemakers strive to produce wines that are true to Pinot’s varietal characteristics.  Although the wines at the wine tasting were very young, they displayed a variety of aromas and flavors that ranged from bright, fresh, red berries to riper, dark blackberries and plum.  The various uses of oak were apparent, and the flavors ranged from the more subtle (e.g. elegant Pinots from the Domain Drouhin winemaker) to fuller-bodied, spicier versions that expressed more cedar, vanilla and tobacco (e.g. Pinots from the Panther Creek and Witness Tree vineyards).

As a group, Oregon Pinots exhibit a mouthwatering acidity, firm tannins, fruit complexity, and a lengthy finish – all of which are important elements of quality and agreeability.

The Pinot Gris was also featured, and this grape reigned supreme among the whites.  The Pinot Gris wines we sampled were deliciously crisp, clean and refreshing.  They can accompany many a dish.  Gee, I suddenly have this craving for seared scallops and asparagus – but, I digress.

The winemakers from Oregon are also being creative and are experimenting with other varietals such as Chardonnay.  A wonderfully refreshing example is Soter/Argyles’s sparkling blanc de blancs.  The Ponzi Winery makes a lovely Arneis; others are dabbling with more aromatic varietals such as Riesling and Gewürztraminer.

As we floated over the vineyards of Oregon in our hot air balloon (mais oui!) one morning, I thought about the Oregon winemakers.  Although they have initially looked to Burgundy for inspiration, they remained true to their goal of discovering their own style and unique expression of terroir.  They are succeeding quite well in this department, too.  In fact, they have started attracting the French.  French owned Willakenzie Winery had fun in mind when it produced Plaisir à Trois, a unique blend of Pinot Noir, Pinot Meunier and Gamay Noir.

The Oregon wine country deserves our praise, indeed.  It’s a place worth watching, especially for those people who have a predisposition for particular Pinots.

Cheers!

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