Pinot Grigio: The other white grape! - Day 9

Ramona on the Real House Wives of New York City is obsessed with Pinot Grigio so I decided to find out why.  Tonight I'm going to explore the world of Pinot Grigio and Pinot Gris.

"Pinot Grigio and Pinot Gris are actually the same white grape...  In Italy and California, it is Pinot Grigio, while in Oregon and France, it is known as Pinot Gris." Says www.wineintro.com/pinotgris.html.

The Pinot Grigio grape is basically a white mutation of the Pinot Noir Grape, which is red.  The grape clusters are colored blush gray, pink and brown.  Pinot Blanc is a different kind of mutation of the Pinot Noir grape and is not the same grape as Pinot Grigio (Gris).

This wine is often high in acidity and low in tannins, which are more of a feeling that you get on your tongue while you drink wine as opposed to a specific flavor.  Pinot Grigio tends to pair well with light dishes like chicken and pasta in white sauce and usually tastes of green apple, pear and citrus with light floral notes and sometimes you can taste the oak with hints of vanilla.  The aroma is usually crisp and clean with hints of stone fruit, like peaches.  Most Pinot Grigio wines are created in Italy, and tend to be dry and light, but not sweet.  The California varieties are richer, often finishing with a lemony or citrusy flavor.  Both types of wine have a mineral taste to them.  It sounds like something I would like, oh wait, I do!

This wine should be served at 48 F.

Verizon Fios is Leading Me to Drink - Day 8

I am waiting for Verizon Fios to be installed in my apartment today and of course their in time is between 8 and 11 and they aren't here yet at 11:30.  Once they arrive it will take them 6 to 8 hours to install their service so I think I may start drinking early today.  Ok, maybe not, but I sure would like to add a little something to my morning coffee right now to take the edge off of sitting around waiting, to just wait some more.

Tonight, my best friend Kait and I are going to Ten Degrees Wine Bar in the East Village for their Monday special.  All bottles of wine are 1/2 off!  That means that my brokeness can actually afford to go out.  So, if you have someone to share a bottle with and you have Monday nights free, you should check it out.  They have a great selection and during my last visit there I enjoyed a great bottle of David Bruce Petite Sirah.  So yummy.  I'm tempted to order it again tonight but I really want to broaden my horizons and try something new.  We'll see.

Because of my love affair with David Bruce I'm inspired to learn more about the difference between Syrah (also called Shiraz in Australia) and Petite Syrah (this can also be spelled Petite Sirah).  Petite Syrah is mostly grown in California and Syrah is famously known as being from the Rhône valley in France.  According to The New Wine Lover's Companion third edition "True Petite Sirah grapes produce deep-colored, robust, peppery wine that packs plenty of tannin, giving it good aging ability."  And, "Syrahs are long-lived, and as they slowly mature, they take on characteristics of sweet blackberries, blackcurrants, and plums, with hints of smokiness."  When Syrah is still young it will be "... deep-colored and tannic, with strong tar, spice and pepper qualities."

It sounds to me like the two wines have a lot of similarities.  In some cases, Petite Syrah grapes are actually created by crossing Syrah grapes with Peloursin grapes.  This is why some Petite Syrah's will taste so much like Syrah.  However, not all Petites are related to the non Petites.

I love both of these wines, even Shiraz.  As to which may be my favorite... I can't say 100% that I have a favorite between the two.  But, if I was held at gun point and forced to pick, I think I'd say Petite Syrah.

Cheers!

Chardonnay vs. Sauvignon Blanc: Battle of the Whites - Day 7

So I finally encountered my first blog dilemma!  Because I work Saturday and Sunday nights, I barely have any time on Sunday to write, let alone research different topics.  I do, however, have an article topic for today – the difference between Chardonnay and Sauvignon Blanc.  Here it goes…

The New Sotheby’s Wine Encyclopedia defines Chardonnay as “The greatest dry white wine grape in the world, despite its proliferation in virtually every commercial wine-making area.  Once erroneously thought to be a member of the Pinot family, this classic variety is responsible for producing the greatest white Burgundies and is one of the three major grape types used in the production of Champagne.”

Sauvignon Blanc is defined as “at its best-defined in the central vineyards of the Loire, where it produces characteristically aromatic dry wines.  In Bordeaux, the dry wines it makes have a dusty quality, although with earlier picking and improved vindication techniques this is now changing.  It is also used in Sauternes and Barsac blends."

While Chardonnay and Sauvignon Blanc are both green-skinned grapes, Chardonnay is found in the Burgundy wine region of eastern France, and Sauvignon Blanc is found in the Bordeaux region.  Chardonnay grapes are one of the most popular.  Sauvignon Blanc, on the other hand, is crisp and dry and not as commonly sought after.  Chardonnay is an important component of many sparkling wines, including Champagne, and Sauvignon Blanc is an important component of many dessert wines.

Chardonnay pairs well with chicken and other white meats such as turkey.  It does not pair well with fish and seafood.  Sauvignon Blanc, on the other hand, pairs well with fish or cheese and are also one of the few wines that go well with sushi.  Also, Sauvignon Blanc was one of the first fine wines to be bottled with a screw top.  Further, it is usually consumed at a young age, as it does not particularly benefit from aging unlike Chardonnay.

If you are a white wine lover, and have an opinion as to which is preferred, Chardonnay or Sauvignon Blanc, I would love to hear from you.  Personally, my favorite is Chardonnay because of the way it picks up the oak flavors from the oak barrels used during aging.  A bold, thick and buttery glass of Chardonnay is so much better to my taste buds than an acidic, crisp, lemony, pear tasting Sauvignon Blanc.

Thank You and Wine Values - Day 6

My lovely wife, Jill, was reading The Wall Street Journal on Thursday when she came across an article about wine.  For obvious reasons she brought the article home to me thinking that I may enjoy it.  She is so sweet and wonderful.  Also, my Mom sent me an email with a link to a website with information on a book guiding its readers on how to purchase affordable wines that still taste great, I've posted the address here to share with all of you... farmprogress.com.  Thank you to Mom and Jill for being so thoughtful and so supportive.  I love you both very much and I appreciate everything you do for me.

Today I wanted to learn more about wine values since both Jill's article and Mom's shared book title are about the current wine market as well as purchasing GOOD wine at a rate we can all afford during this hard economic time.  In this month's Food & Wine Magazine Ray Isle writes about how to find a good bottle of wine in a less than good wine shop or even in a chain restaurant where the wine lists are usually mediocre.  In Ray's list of 5 reds and 5 whites I'll share with you the two lowest priced that he recommends for each.  For the 2 reds he says, "2009 Alamos Malbec ($11) Made by Argentina's illustrious Catena family" and "2008 Bogle Vineyards Petite Sirah ($12)... Petite Sirah is still less well known than it should be, especially given how appealing this boysenberry-scented wine is."  For the 2 whites he says, "2009 Chateau Ste Michelle Columbia Valley Riesling ($9) This off-dry (i.e., lightly sweet) bottling is a good example of how a touch of sweetness can nicely set off Riesling's lively acidity" and "2009 Kris Pinot Grigio ($14) This nectariney wine is made by noted Alto Adige producer Franz Haas..."

I fully agree with Ray on the Chateau Ste Michelle Riesling, it is a wonderful white wine for such a low price and my entire family enjoys it.  I also recommend Fat Bastard's Shiraz (red) and also their Chardonnay (white) for a great wine at a reasonable price.  If you are looking for something sparkling that won't break the bank, I really like Riondo Prosecco.  To find out more about what wines you can buy for a reasonable price that suite your taste, check out consumersearch.com.

Right now the most popular wines are wines that are priced between $9 and $15.  When people stopped spending so much money on wine because of a crashed stock market, its like they suddenly realized that they could actually find good wine in the $10ish range because they were forced to pull back on their spending.  This price range has always offered great wines but people always think that more money means a better wine.  It just isn't true.  There is no need to break your bank when you want to enjoy a fantastic wine.  When you are shopping for your next bottle you can do a Google search online to find what wines are being sold for great values in your area or you can talk to the expert in your local wine store or grocery store where you shop to find the best choices in your price range.

Enjoy!

Blends - Day 5

I'm finally feeling better and a kidney infection is nowhere in sight!  One can only guess what that means... that's right, I'm drinking again.  Tonight I opened my bottle of House Wine that I wrote about purchasing a couple of days ago.  After letting it air out for a while, several hours, it was finally ready for consumption.  Before it had time to breathe, the after taste was very acidic and lingered for far too long.  However, once the wine was ready to drink, it had a great balance of taste while in the mouth and following the swallow into the after taste.  I'm going to attempt to tell you all what I smell and taste in this wine even though I'm more of an experienced wine drinker and not necessarily an experienced "Wine Taster."  Here it goes.

"Stretch... knuckle pop..."  It smells earthy like dirt, and jammy like plums and blackberries.  I taste slight acidity like blood orange as well as black cherry and maybe some black currant too.

Now that the tasting is out of the way and I've survived, here's what I've learned about blends today.  A blended wine is made from more than one grape and/or vintage.  The basic idea behind the method of blending is that you can put together several different grapes to find a perfect balance for liquid enjoyment.  Each grape separately has its own flaws and excellence due to the vintage or grape type, soils etc. and by blending these different grapes from different vineyards or vintages, you can hone in on the perfections to make the best wine possible.  In my opinion, blends are better than pure wines.  Not that pure wines are bad... but I almost feel like they are naked or unprotected in a way that opens them up to noticeable imperfections while they are being consumed.

Champagne is a perfect example of blending for perfection, however, we are talking about Cabernet Sauvignon Blends tonight!  Champagne is for another day.  "In Bordeaux, Cabernet Sauvignon is most often blended with one or more of the following: Merlot, Cabernet Franc, Petit Verdot or Malbec." Says The New Wine Lover's Companion third edition.  It also says that "In Australia, there is a predilection to blend Cabernet Sauvignon with Shiraz, which is widely grown there."  Each region sort of has its own special blending method or common recipe; for example, Italy often blends Cab with Sangiovese and Spain blends its Cab with Tempranillo.  My favorite Cab blend is with Shiraz but you should try a few different blends to find your favorite.  Koonunga Hill by Penfolds makes a great Shiraz Cabernet blend that I enjoy.

There are many other blends to be enjoyed, not just Cabernet or Champagne blends.  I can't wait to discover more about the different grapes, the best blends and the very special world of blended Champagne and sparkling wines.  Stay tuned and you'll find out too.

Kudos to Lacy Garrison and Rosé - Day 4

Last night when I arrived home from work (or this morning rather) I found a book with a note on it from my neighbor.  The note said "Autumn, I found this book on the take shelf today.  Maybe it will be useful for your blog.  Lacy."  The book is Oldman's Brave New World of Wine by Mark Oldman.  Thank you so much Lacy!  That was so thoughtful.

For today's blog I decided to pick a topic from my new book.  Rosé.  Enough said.  Most of you Americans reading this are already laughing but I am about to let you in on a little secret that the Europeans already know.  It's not that bad.  In fact it is quite chic.

According to Oldman's Brave New World of Wine the bouquet (or to us common folk, the scent) is much like its color.  Rosé smells like "juicy red fruits like raspberries, cranberries, or watermelon, joined sometimes by floral essences, citrus fruits, or perhaps a whiff of minerals."  This dry wine tastes crisp like white wine but has the fuller body of a light red wine.  Mark Oldman also claims that the color comes in handy when pairing the wine with food.  "... serve it with anything pink - lobster, shrimp, ham, pork..."

Rosé comes from red wine grapes.  Oldman says that a method called "soignée" is used to make the wine which in French means "to bleed," "whereby the juice of red-wine grapes is bled off before the skins can make it fully red."  However, sometimes Rosé is actually made by blending red and white wines together.  If you want to test out your own taste buds on this wine and help put its bad reputation to rest, here's my advice to you... try a good bottle and don't purchase this luscious juice in a box.  If you try it the right way you may actually enjoy it!  Juice boxes are for kiddie lunches, oh and, stay away from Beringer's White Zinfandel.  What?

February 2011 Food & Wine Magazine recommends trying "2000 R. Lopez de Heredia Viña Tondonia Gran Reserva" when you purchase your next bottle of Rosé.  In fact, it is one of their "Staff Favorite" picks.  Check it out, it may change your life forever.  Or maybe not.

I feel like tomorrow's blog should be about my most favorite wine, Cabernet Sauvignon.  Tomorrow shall bring research on Cabs and Cab blends.  If you have a grape or wine related topic that you want to learn more about but you don't have the time to look it up yourself, just leave me a comment with your request and I'll research if for you and post it here on my blog.

Goodnight.

Vintage - Day 3

Unfortunately I have no tasting notes for you from yesterday's purchase.  I am visiting my Doctor today because I think I may have a kidney infection, so no drinking for me.  I'll keep you posted.

I decided to research vintage today.  Most bottles, but not all, have a vintage year posted on their label.  Although most wine drinkers don't really care about the date, it is very important to some, and so I found out why.

According to The New Sotheby's Wine Encyclopedia A Comprehensive Reference Guide to the Wines of the World, "The anomalies of a vintage can bring disaster to reliable vineyards and produce miracles in unreliable ones."  Basically the vintage stands for the weather climate in which the grapes in that particular bottle were subject to while on their vines.  Hot and dry regions will sometimes have an off year that will provide more rain or cooler temperatures that affect the grapes during that particular year, and vice versa.  This can destroy or perfect a grape in a perfect region and/or can make changes in production size depending on how severe the weather remains during that grow season.  For example, a hail storm or high winds can knock buds off of vines and minimize the production size or destroy the entire crop altogether.

By knowing the year, or vintage, and region of the grapes in a particular bottle you can research whether or not they had a good or bad year for growth and assess if the wine will taste the way it should, or not.  Different countries have different laws about how vintners are allowed to label their wines.  For instance, according to The New Wine Lover's Companion third edition, in the United States of America a vintage can only be labeled if at LEAST 95% of the grapes used in that bottle are from the vintage labeled.  Champagne vintage is a whole other beast.  I'll take some time in the future to tackle that beast and focus my research only on Champagne.  That posting will come another day.

Obviously so much more than weather and vintage influences a consumer when considering a wine purchase, like region, soil types, pests, chemicals used and barreling techniques to name a few but most of those practices will not be labeled on the bottles.  For now, I'll be talking to the experts at my local wine store when I decide to try something new.  But by the end of this year, I'll be one of the experts!