It’s very popular.  What can I say?  It’s the most popular wine imported into this country – it’s easily made, produced – and thus inexpensive.

It’s great for a wedding – especially when you have a bunch of indiscriminate drinkers.  It gives them what they want – and it’s easy on the pocket book – a win-win in my book.  Plus, it’s pairs well with chicken, fish and pasta – food that is very popular at weddings.

Pinot Grigio is the Italian counterpart to France’s Pinot Gris (can I mention those in the same sentence?).  Sorry, if I committed a faux-pas.  The popularity of Pinot Grigio has grown to such portions that Oregon and California have jumped onto the Grigio bandwagon – with California producing more Pinot Grigio than Chardonnay.  Amazing!

While wine professionals poo-poo Pinot Grigio – there may be some notable bottlings.

Italian Northern Region of Trentino-Alto Adige

Italy – other regions

California

Happy planning!

wineintro.com

Cabernet Sauvignon adopts it’s name from the widely used grape – known as the king of all red grapes – largely due to the fact that it can grow worldwide and thrive in a number of different climates.  It also produces wines with a lot of character and diversity.  Of course, the territory where it’s grown (terrior in France) gives Cabernet Sauvignon it’s unique flavor.  The most popular regions (known for it’s taste) are in Bordeaux and California.

The Cabernet Sauvignon grape also plays principle and supporting roles in may of the red wines in Bordeaux – as well as many Napa Valley cult and classic wines.  It’s thick skin gives wine a high solid to juice ratio – giving Cabernet Sauvignon it’s rich red color and high tannin content.  Often, other grapes are needed to soften the tannins and taste – and is often blended with Cabernet Franc and Merlot (tune in next week for more information on Merlot).

The primary taste of Cabernet Sauvignon is black currant, with overtones of mint and blackberry.

Cab goes particularly well with beef, lamb and goose.  It is also well paired with brie, cheddar and chocolate.

Yum!

You need to enjoy cab from a robust glass, so the glass will provide the most surface area for the aromas to be released.  Don’t fill the glass full of wine – just a bit.  This allows the wine to interact with the air – allowing it to gain it’s full flavor as it sits on the table.

Happy sipping!

Bordeaux is the wine producing capital in all the world.  There are 10,000 chateaux (or producers) and over 13,000 growers.  Together, they produce over 700 million bottles (900 million in good vintages) that range in quality from ordinary table ones to some of the most prestigious wines in the world.

85% of the wines produced in Bordeaux are red, with some notable sweet white wines (Chateau d’Yquem), dry white wines, rose and sparkling white wines (Cremant de Bordeaux).  The grape varieties that make up  the wine are as follows:

• Merlot (50%)
• Cabernet Sauvignon (26%)
• Cabernet Franc (10%)
• Semillon (8%)
• Sauvignon (4%)

A mix of these grapes produce full and medium bodied red and dry and sweet white wines.

Red Bordeaux is well paired with game such as Pheasant, grilled veal, beef and poultry such as grilled Turkey.  It’s wonderful with Camembert, Brie, and Roquefort.  The dry whites are great as an aperitif and is well paired with Seafood and Chicken.  The Sweet wines are best with dessert.

The classification system is in flux and is very confusing.  However, here are some of the more notable wines from the Bordeaux region (I think it’s always fun to post prestigious wines)

To taste just a glass….

Mazel Tov!

We’ve talked about some of the great white wines of Burgundies…

• Le Montrachet

• Chablis

But the great red ones – made from the Pinot Noir grape are exquisite.  While this delicious beauty should be saved for High Days and Holidays – I cannot imagine any higher day than a wedding!

Bugundy’s Cote d’Or region is home to some of the most loved and expensive Burgundies in the world.  The cote d’Or is divided into the Cote de Nuits (red wine) and the Cote de Beaune (white wine) regions.  A very small area on this hilly region has perfect  rain and wind protection, the best sun exposure and drainage – and wines grown are classified as Grand-Cru.  Wines grown in a less favorable area are classified as Premier Cru.

Wikipedia

Despite Burgundy’s expensive reputation (Domaine de la Romanée-Conti, Domaine Leroy, Henri Jayer, Emmanuel Rouget, Domaine Dugat-Py, Domaine Leflaive and Domaine Armand Rousseau), it is possible to get some great Premier Cru or Village wines for a semi-reasonable price.  Look for the less known Villages in the region.

Marsannay – Domaine Bruno Clair

For Villages brands, check out the following Producers:

• Denis Bachelet

• Louis Jadot

• Philippe Rossignol

These wines are paired well with fish, fowl, white meats, and vegetables.  Avoid heavy spicy foods as it will overpower the taste of the wine.

Happy planning!

I tasted 8 delicious wines at the wine tasting last week – and I thought I would share them with you.

2007 Stephen Vincent Crimson

Double Gold Medal – San Francisco International Wine competition

Deep dark crimson color, with lots of black fruit in the nose.  Soft tannins round out rich flavors of licorice, blackberries, and cinnamon.  It’s perfectly paired with Chicken, beef, lamb, duck, turkey and pasta.

2008 Stephen Vincent Chardonnay

A terrific value – the 2008 Chardonnay offers attractive melony, buttery citrus, and tropical fruit characteristics as well as a hint of minerality.  Elegant, fresh and medium bodied, it tastes far better than its humble price suggests.

2007 Don Ramon Grenache/Tempranillo

Ruby dark garnet in color, with an effusive creamy cherry with flavors that turn more towards deeper, darker black cherry and raspberry on medium bodied framework.  A subtle earthiness underneath the bright fruit adds some depth and complexity.

2007 Bastide Beauvert Cotes du Rhone Red

A beautiful ruby red wine.  Very fragrant with aromas of red fruit (currant, strawberry and cherry) with hits of black pepper and cinnamon.  Medium-bodied and silky in the mouth with mature, round tannins.  Enjoy with meats , grilled vegetables or cheese.

La Cabotte Cotes du Rhone Blanc

This is a dry white wine with aromas of summer fruits, white peaches, apricots and a hint of spice.  The wine is very well balanced and has a long finish.

La cabotte Cotes du Rhone Rouge

Produced from Grenache and Syrah, with a touch of Cinsault and Carignan, it has a ruby red violet color.  It has a soft mouth feel and is very pleasant with its cherry and black currant notes.  Enjoy this with pizza, pasta, and various meats and cheeses.

La Cabotte Cotes du Rhone Village

Deep red in color with a complex nose showing red fruits and terrior.  The mouth is full and powerful with notes of black currant and blackberry with shades of spice and resin.  The tannins are silky and mellow.  A perfect complement to small game, grilled meats and lamb.

And my absolute fav – the sweet…

Bellevue Sauvignon Blanc

Pretty stone fruits, gooseberry and yellow floral notes are profuse in the aromas.  Delicious notes of ripe fruits grace the palette with enough acidity to keep it lively and refreshing.  Drink alone or with a wide range of fare.  It’s perfect for a hot summer day, a picnic, or an elegant brunch.

Visit Paul’s Wine and Spirits.  Visit Steve or anybody behind the desk.  They know what they are talking about!

Happy drinking!

While perfect for a more casual picnic or brunch style wedding rather than a formal sit down dinner, Beaujolais is the fun wine on most wine drinkers list.  Its lack of tannins, candy-like fruity flavors of cherry and raspberry, and low price (even the best Cru beaujolais can be snagged for under $20.00) makes it approachable for everyone (even the non drinker).  Unlike most red wines, it’s fruity flavors benefit from being served chilled (it accentuates it’s fruitiness and allows it to be consumed in large quantity).  All of these qualities help make Beaujolais the life of a party!

Beaujolais is produced in the southern portion of the Burgundy region and is made with the Gamay grape (Gamay Noir a Jus Blanc).  Interestingly enough, French law dictates that the grapes be picked by hand – a characteristic only shared with champagne.  The wine itself is made by a process called Carbonic Maceration (Whole Berry Fermentation) – a process which allows winemakers to extract the juice with minimal tannins.

There are different types of Beaujolais…

• Beaujolais Nouveau – A tradition not only in France but around the world.  The Beaujolais Nouveau is the celebration of the first vintage of Beaujolais.  All the manufactures rush to get it to Paris and in the stores by the stroke of midnight.  It’s only aged a few weeks – and lacks body and taste – it’s overly light and simple, but like anything – it’s a great excuse to throw a wonderful party!

• Beaujolais – It comes from somewhere in Beaujolais

• Beaujolais Villages – This wine comes from grapes of about 30 designated villages.  The wines from the villages are known to be better than from the other areas of Beaujolais.

• Cru Beaujolais – Of the villages that make up Beaujolais Villages – there are about 10 that are recognized as being the best.  These villages are Brouilly, Cote de Brouilly, Regnie, Morgon, Chiroubles, Fleurie, Moulin-a-Vent, Chenas, Julienas, and Saint-Amour.

Here are some consistent producers of a good Beaujolais

Any of the Cru Beaujolais would also be a good bet as they are the best of the Beaujolais.

Happy celebrating!

The lovely and ever popular Riesling is pleasing to the palettes of many, pairs with almost everything, and can be extremely affordable – all the qualities that make it a great choice for a wedding!

Riesling wines originated in Germany’s Rhein region but is now grown all over the world.  The top wine regions are…

Germany

• Mosel
• Pfalz
• Rheinhessan
• Rheingau
• Nahe

France – you cannot talk about wine without talking about France

• The spicy regions of Alsace

Austria

Washington

Oregon

New York

Riesling can be highly aromatic with apple, pear and peach at the forefront mixed with nice floral undertones.  It can be bought in dry, semi dry and sweet varieties.  Just as a note, German Rieslings are by both their style (level of dryness) and the grapes ripeness at the time of harvesting (Kabinett, Spatlese, Auslese, etc).

Here are a few recommendations.  I have gathered great varieties all across the board (region, levels of dryness, price) hoping to give ideas to all!

Happy planning!