The Enthusiasts! NYC Wine Club: Bubbles Details

To start: some words of wisdom from a great movie...

Cassandra:

"I don't believe I've ever had French champagne before..."

Benjamin Kane:

"Oh, actually all champagne is French, it's named after the region. Otherwise it's sparkling white wine. Americans, of course, don't recognize the convention so it becomes that thing of calling all their sparkling white champagne, even though be definition they're not."

For those who haven't guessed, the above was quoted from the movie Wayne's World. Who would have thought that movie would have provided such fundamental information about our next topic -- Champagne and other sparklers.

No way! Way!

All jokes aside, the following information is meant as an introduction to the topic of sparkling wine. This introduction will include a brief overview of how sparkling wine is made and details about several styles of sparkling wine, including: Champagne, Cremant, Cava, Prosecco, Franciacorta, and Rose Champagne.

How Sparkling Wine is Made:

The process of marking sparkling wine is one of the most complicated wine making processes. When grape juice is fermented, sugar is converted into alcohol and carbonic gas. Generally, still winemakers allow the gas to escape, producers of sparkling wine do not. The key difference in the production of sparkling wine is the second fermentation.

 This generally occurs in the bottle for a minimum of 18 months and allows the bubbles to fully integrate into the liquid. A typical indicator of quality is --> the smaller the bubbles, the higher the quality of sparkling wine. Bubble size is affected by (a) the length of time champagne ages (longer = smaller) and (b) temperature of the aging cellar (cooler = smaller).

Four formal methods of sparkling wine production include:

1. Methode Champenoise; this term indicates wine that has undergone a second fermentation in the bottle it will be sold in. The second fermentation traps the natural carbon dioxide inside the bottle which eventually becomes bubbles.
2. Bottle Fermented; this refers to a wine produced through a second fermentation, but not necessarily the bottle in which it will be sold.
3. Methode Rurale; this is the precursor of method champenoise, involves no second fermentation, wine is bottled before the first alcoholic fermentation is finished.
4. Cuve Close; (Tank method) used for bulk production of inexpensive sparkling wine that have undergone second fermentation in large tanks before being filtered and bottled.

Opening a Bottle of Sparkling Wine:

Each bottle of sparkling wine is under 6 atmospheres of pressure, so it is important to open each bottle with care. The steps to opening a bottle safely are: 1) Remove foil. 2) Place thumb on cork prior to removing wire. 3) With other hand, loosen and remove cage. 4) Holding cork firmly, begin to twist the cork in one direction until released.

Champagne.

True Champagne comes only from the Champagne region of France. This region is known for its high quality. What makes this region unique? Its northern climate and its chalky soil.   

Champagne is typically made from a blend of the following grapes: chardonnary, pinot meunier and pinot noir. Each grape contibutes something different: chardonnay contributes finness and elegance, pinot noir contributes body and texture, and, pinot meunier contributes fruitiness and earthiness. 

• If you see blanc du blanc on the label, that means 100% chardonnay
• If you see blanc du noir on the label, that means 100% pinot noir

What about vintage, or the lack thereof? 

Champagne makers use reserve wine to blend in each year (called the assembleage) – this maintains consistency across each year and gives extra depth and richness. However, some finer Champagne Houses do release vintage wines if the weather has been particularly good that year.

Cremant

If you see Cremant on the label, this means the bottle is a sparkling wine from France, made in Champagne style, but sold at a more affordable price. This style of sparkling wine is typically made with the grape of the specific region in France were it is produced. The most popular cremant regions include: Cremant d'Alsace, Cremant de Bourgogne, Cremant  de Limoux, and Cremant de Loire.

Cava.

Known as an even better value that Cremant. Cava is a style of sparkling wine from Spain, most of which from a region called Penedes. The name cava, is Catalan for cave or cellar.  By law, this style of sparkling wine is made with one or more native spanish grapes, including: parellada, xarel-lo, and macabeo. It is known as a great partner with food, specifically popcorn.

Prosecco.

Prosecco is a style of sparkling wine from Italy, the best from a region north of Venice. Prosecco is the only sparkling wine named after the grape (yes, prosecco is a grape too!) instead of the region where it is produced. This style is typically made in the charmant, or bulk tank, fermentation method (opposed to the traditional method). Producers use a different method to preserve the freshness. Prosecco is known for its light and bright taste. Another notable, yet sometimes difficult to find, Italian sparkling wine is Francicorta. It is made with chardonnay grapes instead of prosecco grapes.

Rose Champagne.

Rose Champagnes are considered more prestigious than white champagne. This type of sparkling wine is commonly made with pinot noir or pinot meunier. An interesting fact about this rose style, it is the only wine in France allowed to be a blend of red and white wine (which is not how rose is typically made).

Sweetness Levels:

When you pick up a bottle of sparkling wine, you may ask yourself - what does "brut" mean, and how is it different from "sec?" These words are frequently placed on the label to identify the sweetness level of the sparkling wine. Below is a spectrum of words you may see as sweetness indicators (From Dry to Sweet): 

• Extra Brut (very, very dry)
• Brut (very dry)
• Extra Dry (off-dry)
• Sec (lightly sweet)
• Demi-Sec (dessert wine)
• Doux (extra sweet - very rare today as they are somewhat out of fashion)

Standby for the group reviews and pictures of the Holiday Treats we had with our sparkling wine tasting!

Cheers!

Wine 101: My Favorite Resources

Okay. We have decided we that we want to learn more about, but where should we start?

When I first became interested in learning more about wine I found it difficult to find reliable information online alone. In fact, it seemed that even the internet wanted to keep the world of wine shrouded in cloud of websites that really only sell wine and wikipedia. So I searched for some reliable resources on wine, check out the results below:

1. Great Wine Made Simple: Straight Talk from a Master Sommelier, by Andrea Immer Robinson. The first book on wine I ever bought. I was drawn to this book because it discussed wine in a more conversational manner. 
2. Winefornormalpeople.blogspot.com. Wine for Normal People blog written by Elizabeth Schneider. Great resource for wine 101 topics and reviews on wine. She also has a related podcast available on itunes, just search winefornormalpeople. GREAT RESOURCE, I couldn't recommend it more.
3. The Wine Bible, by Karen MacNeil. Comprehensive and straight forward book. Simple encyclopedia style format. Great overview of wine.
4. The Sotherby's Wine Encyclopedia, by Tom Stevenson. This book really is a wine encyclopedia - its a huge book. But the layout is great and really detailed.
5. Hello Vino App for iPhone and Android. Great app for when you are stuck in the wine store or at the restaurant and are looking for a specific wine to pair with dinner. You can get wine suggestions based on you taste preference for food pairing. (plus its free... for now!)
6. Any book by Jancis Robinson, famous master sommelier. 

My recommendation, get the older editions of the book online, such as half.com. You will still learn all you  need to know about grapes, tastes, regions and pairings. Some of the regulations and appellations may be out of date (ex. France just did a major appellation update), but if you are looking for a basic foundation the old versions work fine. Happy Reading!

Cheers!

Big Six Grapes: The Results!

The Enthusiasts! had their first wine club meeting last night, and the results are in! 

Below is the list of wines we tasted, some commentary and an average group score. Scores based  on 1-5, 5 being high. Full disclosure, the group contained a lot of self-proclaimed NBWW'ers (Nothing But White Wine) so take the scores with a grain of salt... but maybe over time I can convert them. :)

(1) Wine: Loosen Bros Riesling 2011

Grapes:

100% Riesling

Where its from:

Mosel, Germany

Vintage:

2011

Alcohol:

8.5%

Comments:

The label says... elegant and racy style from slate-soil with a refreshing crisp taste that cools the palate. The group said... the wine was "sweet, light and fresh."

Recommend to a Friend?

Maybe, depending on friend's style. The group score for this wine was 3.3, with voter's likely turning based on sweetness. Overall, I thought it was a balanced wine that would likely go great with spicy food and refreshing for those who don't mind a bit of sweetness.

(2) Wine: Chateau de Sancerre

Grapes:

 100% Sauvignon Blanc

Where its from: 

Sancerre; Part of Loire Valley Region of France

Vintage:

 2011

Alcohol:

 13%

Comments:

 The label says... fine expression of crisp minerality and refreshing peach and  citrus qualities. The group said... "light, tart and balanced."

Recommend to a Friend?

 Maybe. Again the average score here was a 3.3. Overall, I really enjoyed this wine as it was balanced and refreshing. Full disclosure... I am

obsessed

 with sauvignon blanc. Next time, I will be sure to put our goat cheese and I am sure the wine will get a higher score.

(3) Wine: Buitenverwachting Husseys Vlei Sauvignon Blanc

Grapes:

 100% Sauvignon Blanc

Where its from:

Constantia, South Africa (Costal Region)

Vintage:

 2010

Alcohol:

 13.5%

Comments:

 The group said... low to nonexist scent, but the taste is strong and peppery, almost like green peppers.

Recommend to a Friend?

 Yes! Group score of 4.3 Overall, I feel that people either love or could go without this wine. Personally, it was a wine that blew my mind. As an avid sauvignon blanc drinker, loving the crisp citric taste of most styles, I was totally surprised at the green pepper taste with this wine. A perfect addition to any salad (depending on dressing choice). However, if you are not looking for the "salad in a glass" vibe of this wine, might want to choose another label.

(4) Wine: Woodbridge by Robert Mondavi

Grapes:

 100% Chardonnay

Where its from:

California

Vintage:

 2011

Alcohol:

 13.5%

Comments:

 The label says... rich and elegant, vibrant fruit and spice notes with creamy texture. The group said...definitely "creamy texture, medium oak." 

Recommend to a Friend?

 Maybe. Group score of 3.1. Again, it seems that people are love or are not a fan of oak. Personally, I sit in the not-a-fan-of-oak camp, but I still enjoyed this wine. The oak was complimentary and not overbearing. Overall, a balanced wine.

(5) Wine: Kevin O'Leary Unoaked Chardonnay

Grapes:

90% Chardonnay, 5% Chardonnay Musque, 5% Sauvignon Blanc

Where its from:

surprisingly, Niagara Peninsula, Canada

Vintage:

 2011

Alcohol:

 12%

Comments:

 The label says... light creme brulee, fresh lemon juice, apple, and minerality notes, wine is full, balanced and mouth-filling. The group said... "fresh and tasty."

Recommend to a Friend?

 Yes! Group score is 3.6. I was surprised to be drinking a wine from Canada, even more so that it was so tasty!

(6) Wine: Meiomi Pinot Noir

Grapes:

 Pinot Noir (51% Monterey County, 26% Sonoma County, 23% Santa Barbara County)

Where its from:

Monterey, Sonoma and Santa Barbara County, California

Vintage:

 2011

Alcohol:

 13.9%

Comments:

 The label says... perfect layers of spice, bright berry flavors and rich texture. The group said... "smooth with light berry flavor."

Recommend to a Friend?

 Yes! Group score was a solid 4.

(5) Wine: Los Osos J. Lohr Paso Robles Merlot

Grapes:

78% Merlot,17% Malbec, 4% Zinfandel, 1% Petie Verdot

Where its from:

Paso Robles, California

Vintage:

 2011

Alcohol:

 13.5%

Comments:

 The label says... aromas of raspberry, red currant, and blackberries with rich, concentrated and velvety texture. The group said... "red fruit flavor yet complex texture."

Recommend to a Friend?

 Maybe. Group score 3.1. Personally, I thought it was better than the cabernet sauvignon we tasted next, but still nothing to write home about.

(6) Wine: Sterling Vinter's Collection Cabernet Sauvignon

Grapes:

 100% Cabernet Sauvignon

Where its from:

Sonoma, California (Central Coast)

Vintage:

 2009

Alcohol:

 13.5%

Comments:

 The label says... lush blackberry, cherry and black currant with vanilla and spice from oak aging.

Recommend to a Friend?

 Yes. Group score 3.5.

(7) Wine: The Wolftrap Syrah Blend

Grapes:

 65% Syrah, 32% Mourvedre, 3% Viognier

Where its from: 

Western Cape, South Africa

Vintage:

 2011

Alcohol:

 14.5%

Comments:

 The label says... spicy, aromatic, red blend that has been matured in oak. The group said... "smells burnt."

Recommend to a Friend?

 No? The group score was 2.5. However, if I could have a save card, I would use it on this wine. (Yes, blaming the  low score on the NBWW-ers.) Yes, I typically love syrah, but this why was still complex and interesting on its own. I did notice the burnt smell, but found it interesting and would likely pair well with red meat.

(8) Wine: Layer Cake 100% Pure Shiraz

Grapes:

 100% Shiraz

Where its from: 

South Australia

Vintage:

 2010

Alcohol:

 14.1%

Comments:

 The label says... lush blackberry, cherry and black currant with vanilla and spice from oak aging. The group said... "red fruit flavor but tannic."

Recommend to a Friend?

 No. Group score was 2.8. I've had layer cake several times before. I find it to be a reliable and affordable red wine option, no complaints here. 

What a tasting! I can't believe we tasted eight different wines! Overall, I think everyone learned a lot about what they like in wines and what they don't. One of the main reasons why I like this tasting. Love to hear any comments from the group (I believe some awesome questions were posed and I didn't write them down, so if you comment - I will look them up) or new followers feel free to comment!

Cheers!

The Enthusiasts! NYC Wine Club: Big Six Grapes Details

This post includes an introduction to the big six grapes in more detail. It discusses an overview of tasting wine and suggestions regarding the look, scent and taste of each grape. If you are looking for a great wine book to start your wine education with, I highly recommend

Great Wine Made Simple: Straight Talk from a Master Sommelier

 by Andrea Robinson. It is straight forward, interesting and easy to follow. Check it out

here.

Purpose:

The Purpose of this

 this tasting will illustrate that each grape has its own climate affinity.

Riesling:

Grows best in cool climates. 

Cool zone = Germany, Alsace, France. 

Moderate zone = Austria, Canada, NY Finger Lakes. 

Choosing the wine;

Look for Kabinett or Spatlese on label.

Cool Zone:

Germany, Alsace, France

Moderate Zone:

Austria, Canada, NY Finger Lakes

The look

Pale yellow-green (from both zones)

The scent

The taste

Notice delicate, light body and fruit flavors, acidity may come through as lemony

Flavor mirrors scents of peaches, apricots, citrus. Slightly fuller body

Summary; 

Riesling has expressive flavor and scent. Signature style includes orchard fruits, sometimes floral character and vibrant acidity.

Sauvignon Blanc:

Grows best in cool to moderate climates: 

Cool zone = Loire Valley (Sancerre and Pouilly-Fume) and New Zealand. 

These regions rarely use oak. 

Moderate zone = Bordeaux and Coastal California. 

These regions are more likely to use oak for fuller fruit. 

Fume Blance is used a lot on American labels – this is the fullest bodied style. 

Cool Zone:

Loire Valley & New Zealand

Moderate Zone:

Bordeaux and Coastal California

The look

Pale yellow green to straw yellow

Similar to cool zone but a bit darker

The scent

Notably tart or grassy/herbaceous

Citrus like grapefruit and lime. Possibly peach, honeydew or cantaloupe

The taste

Granny smith apple, tart, and tangy

Fruit flavors represented in scent – citrus and melon.

Summary; 

Like Riesling, Sauvignon Blanc has vibrant acidity. 

Medium body and classic flavor range from tart apple to citrus (especially lime and grapefruit) to honeydew melon and peach. 

Great range and availability.

Chardonnay:

Successfully grown in many regions.

Cool Zone:

Burgundy (Macon, Pouilly-Fuisse, Chablis)

Moderate Zone:

Coastal California

Warm Zone:

California warm spots

Notes

Almost all Burgundy is made from chardonnay, no oak traditionally

Most have some oak

Oak is likely a factor

The look

Pale yellow-green

Pale yellow-green to straw yellow

Yellow-gold

The scent

Less tart than Riesling or sauvignon blanc.

Fruit salad in a glass – lemon, orange, tangerine, peach and melon

Exotic – pineapple and mangos, maybe apricots, mandarin orange and spice.

The taste

Flavors are delicate with refreshing tartness from acidity

Lots of fruit, juicy lip-smacking style.

Luscious, much richer and riper fruit flavor.

Pinot Noir:

Grows best in cool to moderate climates. 

Pinot noir from all major regions is typically oak aged, but matched to intensity of fruit. 

Known as “chef’s wine” because it typically pairs well with a variety of foods. 

Cool Zone:

Burgundy, Oregon, and New Zealand

Moderate Zone:

California

The look

Dark pink to translucent ruby red

Ruby red to violet

The scent

Predominant scents are tangy red berries – cranberry, cherry.

Scents are riper, black cherries and raspberries, still tang that makes your mouth water. Potential sweetness from oak.

The taste

Taste is tangy and mouthwatering, all red berries with a little spice.

Acidity is less prominent than cool zone. Therefore, less tart and more juicy.

Merlot and Cabernet Sauvignon:

Grows best in moderate climates. 

Taste ranges from dark berries to plums.

To learn of the complexity of these grapes should be examined through classic European Regional Wines.

Merlot

• Tends to be medium body and some oak agin.
• Look for wines from: Washington State, California, Chile.
• The look; Ruby red
• The smell; Predominant scents are plums and dark berries, some oakiness including vanilla or spice.

Cabernet Sauvignon

• Famous as main ingredient in French Bordeaux, arguably trumps merlot 9/10 times for the money.
• Generally full bodied with ample tannins that should be matched by fruit.
• Fruit tastes typically of blackcurrant and cassis.
• Some oak aging.
• Look for wines from: California, Chile
• The look; Ruby red to dark purple
• The smell; Similar to merlot.

The Taste!

• The taste of merlot and cabernet sauvignon is similar. Try to concentrate on tannin and body to differentiate.

Shiraz and Syrah

Shiraz vs. Syrah, What is the difference? Nothing! They are actually the same grape!

• One of the most popular red varieties in the world
• Possible name origins: Syracuse (city in Italy, speculated to be its place of origin); Shiraz (city in Iran); corruption of “Scyras,” by which it was originally known in Australia
• “Old World home” in France’s northern Rhône region; now grown extensively in France, Italy, Spain, Australia, US, Chile, Argentina, South Africa
• Grows best in moderate to warm climates
• The Look; Dark ruby red, often with fuchsia pink tinged rim that is typical of young wines.
• The Smell; Soft plum and berries, especially raspberries. Maybe sweet baking spice like cinnamon or clover.
• The Taste! Fruit flavor typically echoes scent.  Warmer climates yield the flavor of wild black fruits laced with spices, chocolate and even licorice. purple and red flowers; peppery and meaty; big and firm structure.

Not to be confused with Petite Syrah… 

Different grape, also known as

Durif

is a variety of red wine grape primarily grown in California, Australia, France, and Israel.

Cheers!

·         

The Enthusiasts! NYC Wine Club First Meeting Introduction - Big Six Grapes

Whether you agree or disagree with the phrase "big six grapes" that is the theme of the wine club's first meeting! Based on a few wine books I have read, some wine professionals lump the following together as the six basic grapes: Riesling, Sauvignon Blanc, Chardonnay, Pinot Noir, Merlot and Cabernet Sauvignon, and Syrah/Shiraz.

If you are interested about starting your own wine club, here's an overview of our structure:

• Once a month we will pick a host/hostess who chooses the theme of the tasting
• The host/hostess researches the theme and provides a brief overview of the topic, region, grape or winery (depending on how the theme is structured).
• Tasting party! Every member has a tasting sheet and rates each bottle of wine.
• Afterwards, the host/hostess will send a summary of the event and reviews back to me and I will post it on the blog for the group to review!

Below is the suggestion list I sent to my guests to help them with their wine shopping before the event!

WINE

1. Riesling

From Germany*, Alsace, France or Austria

2. Sauvignon Blanc

From Loire Valley (France), New Zealand, Bordeaux or Coastal California.

3. Chardonnay+

From Burgundy (look for Macon or Puilly-Fuisse* on bottle) or Coastal California.

4. Pinot Noir+

From Burgundy, Oregon*, New Zealand*, or California*

5. Merlot/Cabernet Sauvignon

From Washington State, California, Chile*

6. Shiraz/Syrah

From Northern Rhone (France), Australia, Chile*, Argentina*, South Africa*

* = wines/regions I think may be easier to find/better quality for a more affordable price.

+ = wines that would be beneficial to have 2 of (Chardonnary, try one with oak and one without; Pinot Noir, try one new world (everywhere else), one old world (Europe).

Stay tuned for my research sheet on the above wines and the group reviews!

Cheers!