Wine 101: Sparkling Wines Revisited

While I have touched on sparkling wine quite a bit, but the lovely ladies (and gents when they aren't too scared to show up) of The Enthusiasts! NYC Wine Club are tasting sparkling wines for the month of March. I'm so proud of this group! Still meeting after almost two years and new members join every month - it's super exciting! So here's a quick refresher on sparkling wines with some new details on food pairings!

In case you did not know, I am obsessed with sparkling wines. I drink the during them holidays, I drink them during rainy days, and, if I could maintain productivity during the week, I'd drink them EVERYDAY. Seriously, (Dr. Seuss tribute aside) sparkling wines should be considered as a serious wine option beyond those celebratory times! Not convinced? Let me prove the awesomeness of sparkling wine.

There are Affordable Options Beyond Champagne.

In an earlier post on sparkling wine options for NYE, I shared my philosophy on sparklers: find something fresh, fun and affordable. This philosophy requires you to often look beyond sparkling wines from Champagne, France. Champagne is a big name and usually means high quality, which will cost you a pretty penny. But if you look for words like: Cava, Prosecco, or Crémant on the label you will likely get a fun sparkler, of equal quality, at a lower price.

• Cava - refers to sparkling wines made in Penedes, Spain. 
• Prosecco -  refers to the grape used in the popular (and increasingly trendy) Italian sparklers.
• Crémant - refers to the ultimate secret code word when it comes to sparkling wines from the Old World, specifically France. This term indicates that the sparkling wine is made in the traditional Champagne style but was made in a region other than Champagne.

If you want the full details on these great Champagne alternatives, check out my original post on sparkling wine.

Sparkling Wine is a Great Addition to Cocktails.

So you aren't the biggest wine fan, or when you do drink wine you like bold reds, try adding sparkling wine to a cocktail. In a past post, I share some of my favorite sparkling wine cocktails. Under my favorite them of affordability, try cocktails that have a few ingredients. Just by picking up a fun liqueur, like blackberry or elderflower, you can really add some spark to that gin based cocktail.

Sparkling Wines Pair Well with Food.

When it comes to food and wine pairings, I always urge friends to think beyond light wine with light foods and dark wine with heavy foods. Wine flavors are actually derived from: acid, sugar, fruit, tannin and alcohol. Each of these elements can have a significant impact on the flavor of food. Sparklers are a great pairing for food generally because they help enhance the flavors of the dish. However, I highly recommend  you check out pairing sparkling wine with fried foods - the pairing is magical.

Less Common Sparklers to Check Out.

As if the above reasons weren't enough to persuade you buy a bottle of sparkling wine, there are so many options when it comes to sparklers beyond white sparkling wine. Including:

• Lambrusco - a sparkling red from Italy, check out the feature here. 
• Rose Champagne.
• Asti.

Looking forward to your comments on the sparkling wine tasting!

Cheers!

Dessert Wines 101

So much for those resolutions to eat better, work out more and lose weight. Why? - because the lovely ladies and gents of The Enthusiasts! an NYC Wine Tasting Club have chosen a truly decadent topic for this month's tasting - Dessert Wines!

Photo Source. Creme Brulee is by far my favorite dessert!

Personally, when it comes to dessert wines - I am typically NOT a fan. Seems weird, I love dessert and have a serious sweet tooth. My first experience with sweet wines was an Eiswein tasting in Heidelberg, Germany. Then, (age the grand old age of 18) I remember thinking the wine was sweet but delicious. However, a few years later, at a food and pairing event (where I had a white dessert wine paired with cheesecake) I was turned off to dessert wines because the pairing was way too sweet. And last month, when I sampled the Lacrima Dolce from Penns Woods Winery, my appreciation for dessert wines was revived! I am officially a fan!

Full disclosure: I work in the tasting room at Penns Woods Winery (and it's kind of the best job ever!). But, I aim to be upfront about my affiliations and remain unbiased when discussing wines I have tasted here (fun fact - it's actually the law). All disclosures aside, the Lacrima Dolce really did change my perspective on wine - it's merlot based and has ripe cherry flavors with a chocolate and cinnamon finish. I would have gladly had just that wine as the perfect finish to any meal. So even,  if you're not the biggest fan of dessert wines you will keep tasting and maybe there will be a game changer for you out there!

Photo Source. 

Now before you rush to the store to pick up a few bottles of sweet wine, it is important to understand the different types: late harvest, noble rot wines, raisin wines, and fortified wines.

Late Harvest Wines.  Typically, when wine is made, the majority of the natural sugar found in the grapes is consumed by the yeast during fermentation and yields the production of alcohol. So it actually takes a bit of effort to reach the increased sugar levels found in most dessert wines. When reading about dessert wines you may see the term chaptalization**, or the process of adding sugar before fermentation. Many winemakers today consider this cheating and it is an unpopular winemaking technique, especially among higher end producers. Thus, some sweeter wines are made from "late harvest" grapes, or grapes left on the vine as long as possible to increase their natural sugar content. This style of wine is commonly made in Germany, Austria and the Alsace region of France with Riesling, Gewürztraminer, Pinot Gris, Muscat and Chenin Blanc grapes. Be sure to check the label, for "late harvest," vendange tardive (French: "late harvest"), spätlese (German: "late harvest") or auslese ("select harvest," even later) - these are the sweeter styles.

Photo Source.  Ew, noble rot!

Noble Rot Wines.  Or 'botrytis cinerea' (if we want to get super nerdy), is a beneficial form of fungus that concentrates the sugar content of the grapes. This process is typically used with white grapes because red grapes become too unstable under noble rot. Also, be prepared to pay more for these sweet styles because this process is very expensive - many of the grapes are unusable so it takes many more grapes per bottle. Some of the best examples are made in Sauternes, Barsac from Bordeaux and Centraol Loire Valley. In Germany, look for "beerenauslese and trockenbeerenauslese" or even look to Hungary. The grapes used in each region vary.

Raisin Wines and Eiswein.  Both of these styles involve a process that dehydrates the grapes resulting in wines with high residual sugar. Making wine from raisins is actually one of the oldest methods of making sweet wines. Similarly, eiswein is made from grapes that are exposed to cold temperatures and frozen. 

Fortified Wines.  This is the process of adding alcohol during the winemaking process, either during fermentation or after fermentation has been completed. Common styles include: Port, (made in Douro, Portugal) which is infused with brandy-like yeast or Sherry, (made in Jerez, Spain) which isn't necessarily a sweet style, and even vermouth.  

Regardless of what method is used, expect to pay a bit more for quality dessert wines. It may seem like a splurge, given the smaller size of the bottles, but you are paying for the the extra production costs. If you are looking for values, check out wine made from Moscato or "Late Harvest" Riesling as these styles have higher residual sugars.

Cheers!

**Correction, this term was previously misspelled as "chapitalization" and has since been corrected.

French Wine 101

Dear Wine-Nerds & Friends! Get excited because two big things are happening in this post. First, I am happy to announce that the tradition of (co)hosting a holiday wine tasting party after Christmas lives on! So stand by for reviews of wine from that tasting. And second, we are finally providing an overview of the wines of France! (Please excuse my lack of proper punctuation on many of the French words, I was eager to get this post live!)

Photo Source

This year's holiday wine tasting is French themed, so I have provided a general (and I mean general) overview of French wine below:

History of Wine-Making in France.  I think it goes without saying that the French are passionate about wine. But, as with most things in Europe, grapes were mostly likely introduced to the French by the Romans. However, the vast expansion of wine across the country can be attributed to Christian monasteries because they made wine for the sacrament (and for profit). Vineyards were even donated by rich patrons "seeking divine favor." But those monks definitely contributed to the history of French wine-making. For example, many wine-making break-throughs can be traced back to monasteries, such as the second fermentation process required for sparkling wine...  created by monk Dom Perignon. Since then, French winemakers have continued to develop their technique and produced much of the world's best wines - despite wars, down economies and politics generally.

Popular French Varietals.  To understand French wine, it is important to under the players. (aka grape varietals). 

• The major white grapes include: Ugni Blanc (aka Trebbiano, and used primarily in brandy production), Chardonnay, Sauvignon Blanc, Melon de Bourgogne (aka Muscadet), Semillon, Muscat and Chenin Blanc. 
• The major red grapes include: Merlot, Grenache, Syrah, Carignan, Cabernet Sauvignon, Cabernet Franc, Gamay, Pinot Noir, Cinsault, Pinot Meunier (frequently blended in Champagne) and Mourvedre.

Tips for Reading a French Wine Label.  France was the first country to devise a system for protecting the use of place names for wine regions and having a basic understanding of this system will definitely help you when facing the wall of wine in your local wine store. The system is administered by the INAO and mandates or prohibits certain wine-making procedures for any winery that plans to use the protected "appellation" or place name on it's label. There are four French wine appellations:

1. Vin de Table, the entry level appellation for general table wine. (Only about an 1/8 of French wine uses this designation).
2. Vin de Pays, typically reserved for wine with a geographical indication. (1/3 of French wine uses this designation).
3. VDQS or "delimited wine of superior quality," generally seen as temporary status for wines with potential to move up.
4. Appellation d'origine controlee (AOC) or "name of controlled origin," this appellation carries the high quality wines and most restrictive wine-making rules. 
   • Regional > District > Communal or Vineyard.

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Take note that the established AOC regions (like Bordeaux or Burgundy) will have regional or even communal AOC regions within them. So when reading a French wine label you will frequently see two or even three terms that describe where the wine was made. Check out the graphic above.

French Wine Regions in Detail.  

(1) Bordeaux.  The classic red wine from Bordeaux is a blend of at least 2 grapes from the following list: Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Malbec. The classic white is a blend of Sauvignon Blanc and Semillon. Go hear for expensive, yet quality wines. 

SUMMARY: Look here for high quality red blends, but expect to pay for it.

(2) Loire Valley.  There are four key regional AOCs located in the Loire Valley: (1) Pays Nantais, (2) Anjou, (3) Touraine, and (4) the Central Vineyards (Pouilly-sur-Loire and Sancerre).  If you like Sauvignon Blanc, look for wines from Sancerre or Pouilly-Fume. Generally, Touraine isn't known for high quality wines, with the exception of Vouvray - a region that features whites made with Chenin Blanc. If you are interested in trying wine made with Muscadet, look for something from Pays Nantais.

SUMMARY: Look here for fun whites, try anything with Pouilly-Fume, Sancerre or Vouvray on the label.

(3)  Champagne.  This region supplies 15% of the world's sparkling wine (or 25 million cases a year). Champagne is a blend of Chardonnay, Pinot Noir and Pinot Meunier grapes. Here are some fast facts about Champagne:

• Blanc de Blanc, means the wine was produced only from Chardonnay.
• Blanc de noirs, means the wine was produced only with red grapes, most likely Pinot Noir.
• You will only see a Vintage for spectacular harvests from a single year (non-vintage is more common).

SUMMARY: Look here for expensive yet quality sparkling wine. However, look for "Cremant" on the label of sparklers from any other French region, this means the wine was made in the same style as Champagne, but made in another region. (Think store brand knock-offs, same formula without the brand name).

(4) Alsace.  This is a French region with strong German roots, known for growing mostly Riesling, Gewurtztraminer, and Pinot Gris. The region has a bad reputation for making only sweet wines - but ask your local wine store rep to point you in the direction of dryer styles, because they do exist! Most wines from this region pair well with spicy food.

(5) Burgundy (in French "Bourgogne").  The secret to Burgundy is easy, red Burgundy is made from Pinot Noir and white Burgundy is made from Chardonnay. But in Burgundy, much like the Loire Valley, it is important to learn the popular regional AOCs. The two most famous are: (1) Cote de Nuits and (2) Cote de Beaune. However, Chardonnay produced in Chablis is known for exhibiting greater minerality than the rest of Burgundy. The wines of Maconnais are known for their lighter style (you may see some Gamay based wines here as well).

SUMMARY: Look here for Pinot Noir or Chardonnay with French style. Note that to get quality you will have to spend a bit more than usual, but there are great bottles out there!

(6) Beaujolais.  Frequently considered part of Burgundy, Beaujolais is quickly becoming a region of notable wines. Be sure to remember Beaujolais and Beaujolais-Nouveau are different, the latter is a quickly bottled style of the Gamay grape meant to be consumed young. 

SUMMARY: Look here for the best versions of the fruity Gamay grape.

(7) The Rhone Valley.  Generally, this region is known for its red wine. Yet, it is best to discuss the Rhone in two regions: (1) The Northern Rhone and (2) The Southern Rhone. In the Northern Rhone, red wines are primarily made from Syrah and white wines are primarily made from Viognier, Marsanne and Roussane. While, in the Southern Rhone, red blends are the most popular, featuring Grenache (a personal favorite), Syrah, Carignan, Mouvedre and Cinsault. 

SUMMARY: Look here for interesting red blends featuring Grenache. The best regions are Chateauneuf-du-Pape and Gigondas. (Pricey but totally worth it).

PHEW!  So, that brings us to the end of my overview of French wine. As you can see, I barely scratched the surface and this post is already double the length of most others. Feel free to post questions in the comments below and I will happily answer them! 

Happy Holidays and Cheers!

The Enthusiasts! NYC Wine Club: American Wine

"I want YOU to drink American Wine!"

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Dear Enthusiasts! This month's wine club brings us back to the good, ol' U.S. of A -

get excited

- we are learning about the Wines of America!

Now before you all head to your wine cellars and grab your favorite bold Cabernet Sauvignon or creamy Chardonnay from California - take note - CA wines are

off limits.

 That's right folks, this week we are examining American wines and totally not inviting the most popular kid in school.

So, let's talk history!

  In case you didn't know, the U.S. has its own native grapes! The most common,

vitis lambrusca

, produces an exotic, but somewhat wild wines (at least for the Europeans). But these wild wines satisfied the local thirst and Americans kept producing wine. Until, duh... duh... duh... Prohibition. This "dry legislation" resulted in the uprooting of hundreds of vineyards and the destruction of the wine industry. Prohibition, together with the Great Depression and those pesky World Wars left the American wine industry very out-dated. 

Yet around the 1960s, Americans began to produce wine from

vitis vinifera

 grapes and eventually the great Europeans regions began to sense the competition. Today, wine all across American is recognized internationally.

U.S. Appellation System.

  So what will you see on the wine label?? Historically, much of American wine is organized around the political borders of the 50 states. However, much  of the major wine regions are organized into

Approved Viticultural Areas

 (AVAs), based on geography and climate. You may think, this sounds similar to the European tradition of placing the village or vineyard on the label. However, I still think it is extremely uncommon for American winemakers to label based on region or sub-region without also putting at least the state or grape on the bottle as well.

A Few Fun Facts...

• The U.S. is the world's #1 consumer of wine (passing France in 2010).
• The most popular varietals in the U.S. are: #1 Chardonnay, #2 Cabernet, #3 Merlot.
• Only grape names approved by the TTB are allowed to be used on labels, currently there are 312 varietals approved.

Now we know that wine is produced in all 50 states (yes even Alaska). But, I know we don't have time talk about everything from Alaska to Wyoming, so I have featured the top 15 based on wine production:

1. New York (3.692% of US Production).  

Leave it to the Empire State to come in at #2 after California, who produces nearly 90% of American wine. Most wine nerds argue that New York has the greatest potential for wine-making in the Atlantic Northeast, but isn't quite reaching that potential yet. Biggest problem - New York is still producing wine with native grapes (thus not using the major players consumers are used to from Europe). Yet, the New York soil does yield some interesting wines (mostly shale, slate, schist and limestone). So check out Long Island, Hudson River Valley and the Finger Lakes wine regions.

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2. Washington State (3.250% of US Production).

  Until 1889, when Washington became the 42nd state, there was an issue of sovereignty because Spanish, American Colonists and British had all claimed the land as theirs. Identity issues aside, the Pacific Northwest produces some great wines, focusing on Chardonnay, Cabernet Sauvignon, Merlot, Riesling and Syrah. Best recent vintage for Pacific Northwest was 2008.

3. Oregon (0.906%).  

Much of Oregon's success actually came from new winemakers who decided to dropout of California and set up shop in a different region. Specifically, winemakers from Hill Crest, The Eyrie Vineyards and Tualatin were some of the early producers that helped establish Oregon as a notable wine region. 

Primary varieties grown here include Chardonnay, Pinot Gris and Pinot Noir. Favorite regions include Columbia Valley (which includes Walla Walla and Yakima) and Willamette Valley.

4. 

Pennsylvania (0.476%).

  Man, in Pennsylvania all roads lead back to William Penn. Penn established the first vineyard in PA in 1683 (unfortunately, it failed). But lasting wine producing success can be linked to Conrad Weiser in 1729. The most successful varietal in the state is Chambourcin, a native grape known for its tough resistance to rot and producing Beaujolais-like red wine.

5. Ohio (0.440%).  

Ohio may be the dark horse of the Atlantic Northeast. Back in the 1860s, it rivaled California for vineyard acreage. While the vineyards dwindled for much of the 19th century, there has been expansion lately. The most popular varietal grown there is Catawba, a

lambrusca x vinifera

 hybrid, known for its "foxy" aroma. Some notable wine regions include: Grand River Valley, Isle St. George, Loramie Creek, Lake Erie and the Ohio River Valley.

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6. Kentucky (0.316%).  

There are approximately 65 wineries and 4 vineyards in Kentucky. Most stick to growing the native American grapes and there has been some success with the American-French hybrids. One notable

vinifera

 producer is Chrisman Mill, known for their Cabernet Sauvignon. Or... you could stick to drinking Bourbon, we all know Kentucky does that well.

7. Missouri (0.270%).  

The "King of Missouri grapes" is Norton. Norton is a black grape variety (sometimes called Cynthiana) native to the United States

without

 a "foxy aroma." (And while I don't know what "foxy" means in terms in flavor, I think going without it is a good thing). The wine made from these grapes can been tannin and high in acid. Producers to look for - Mount Pleasant Vineyards and Stonehill Winery.

8. 

Florida (0.258%).

 The first wines in FL were made around 1563. Beware the local grape, Muscadine (not to be confused as a member of the Muscadelle family), its not too tasty. Its safer to try some of their fruit based wines. Yes, they make wine with oranges, key lime, mango and passion fruit in Florida!

9. New Jersey (0.207%).

 New Jersey is actually more famous for cider rather than wine, but actually produced the first American wine to win an international award. In 1767, two NJ vintners were recognized by London's Royal Society of the Arts. Today, there are approximately 32 vineyards but no major recognition of late. 

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10. Texas (0.182%).  

Who knew the Lone Star State made wine in addition to great BBQ. Much of France should be indebted to Texas winemakers because it was Thomas Volney Munson who saved the phylloxera-infected vines by sending Texas rootstock. Producers to look for - Caprock (aka Teysha Cellars), Flat Creek Estate, and Messina Hof Wine Cellars.

11. Michigan (0.179%).

  Initially, Michigan vintners only grew native grapes, but around the 1960s there was a major transition to French hybrids. What is interesting about Michigan is the soil - glacial scree in Fennville. I don't know if glacial soil produces tasty wines, but its definitely something different! Wineries to look for: Left Foot Charley and 2 Lads.

12. Virginia (0.137%).

  Despite Thomas Jefferson's attempts, Virginia was not the first state to make wine - that honor goes to Florida. Virginia was the first state to attempt to cultivate the

vinifera

 grapes, but unfortunately most attempts failed due to the hot and humid growing season. (The heat leads to overripe grapes and the humidity encourages disease). The quality of each vineyard widely varies.

13. Colorado (0.046%).

  Its a bit tough to actually grow grapes in Colorado, but the number of wineries is on the rise. In the past 20 years, the number of wineries has grown from five to ninety! The most popular varieties are Chardonnay and Merlot.

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14. Maryland (0.045%). 

 Sadly, my home state of Maryland is not a major player, producing a mere 0.045% of American wine, and most of it is a fruity sugar bomb. But, Maryland has been making since 1662 (shout out to Lord Baltimore for that one!) and has three major wine regions: Catoctin, Cumberland Valley and Linganore. Look out for wine festivals that feature small producers because there is quality out there, its just hard to find. My favorite local winery - Boordy Vineyards (Who couldn't love a bottle of wine with a Terrapin on it - honestly!).

15. Idaho (0.042%).  

For you east coasters (myself included) that aren't exactly sure where Idaho is on the map, its technically grouped with the Pacific Northwest when discussing U.S. wine. Wine production here is typically an extension of Washington State's Snake River, where extreme

diurnal* 

differences create wines with high acidity and alcohol balance. 

Primary varieties grown here include Chardonnay, Cabernet Sauvignon and Riesling.

And that wraps up our overview of American Wines. While the International community makes a mean glass of fermented grapes, get out there in you local community and see what is available. You just may find something delicious!

Cheers!

*Wine Nerd Definitions...

 diurnal, term used for extreme temperature variations between day and night (warm days and chilly nights).

The Enthusiasts! NYC Wine Club: A Night Out on the Town

"Life is too short, and I'm Italian. I'd much rather eat pasta and drink wine than be a size zero."

                                                                                              ~ Sophia Bush 

Photo Source: 

http://www.hampshirewineschool.com/catlist.php?cat=64

Hey there Enthusiasts! This week the wine club is in search of a change of scenery. Well, in search for a great wine club really. This month, the wine club will explore what makes a great wine bar!

As usual, what makes a great wine bar is whether it suits your personal taste. If you like it, then it's a great spot. However, if you are looking for something new, I usually consider the following:

1. Formalities:

 I know its unromantic, but its the lawyer in me to start with logistics. Does the wine bar your looking at take reservations? Do they have an awesome happy hour? Sometimes having a reservation and some piece of mind is worth it.

2. Ambiance:

 Are you looking for a place that is small and off the beaten path. Somewhere where you can see and be seen? Or somewhere with dimly-lit tables and a low key atmosphere. If any of the above is important to you, you will want to focus your search on specific types of bars.

3. Wine Region:

 Now - finally to the wine! Do you want to try something from a specific region or do you want to visit a place with a diverse wine list? Some bars will focus only on Italian or French wine - so if you are craving a creamy California Chardonnay, you may want to narrow your search accordingly.

4. Wine Selection:

 Similarly, if you are looking to try something new and different - I recommend looking for a bar with a diverse list of wines by the glass. This way you can try wines from many different regions without breaking the bank (or your liver for that matter).

5. Food Options:

 You may be thinking - duh! what wine bar doesn't have food? But don't over look this step. I've been caught at a great wine bar, craving something for dinner, and turning to bread and cheese for dinner alone (which is great - but expensive).

Just a few things to think about when choosing a wine bar! My ultimate recommendation - try something new!

Cheers!

Pinot Grigio v. Pinot Noir: The Results!

Dear Enthusiasts! Please don't harm the messenger for posting these results a few ... ahem ... months late. If you remember, the wine club tasted

pinot grigio vs. pinot noir

one evening, and the group certainly learned a lot! Below are the results, enjoy!

A refresher on

Pinot Grigio...

 the name pinot grigio is a synonym for pinot gris. It is a widely cultivated grape, but it grows best in Italy, Oregon, and California.

A refresher on

Pinot Noir...

 a light-bodied grape. Known for its notable aromatics, silky texture and lack of tannin. It grows best in Burgundy, France; Champagne, France; California; Oregon and Rioja, Spain. 

Riff Pinot Grigio

Grapes:

 Pinot Grigio

Where its from:

Veneto, Italy.

Vintage: 

2011

Comments: 

 The group thought that this was a refreshing Pinot Grigio and most were satisfied with the taste. Overall, the group concluded that they would buy it again. Personally, I agreed but also thought the pinot grigio was representative of its price point. I am curious if spending a bit more on pinot grigio will result in a wine with a bit more flavor, because while it was refreshing - if left me wanting a bit more.

Firesteed

Grapes:

 Pinot Gris/Grigio

Where its from: 

Oregon

Vintage: 

2011

Alcohol: 

12.6%

Comments: 

The la

bel says...

expressively aromatic, the wine's floral and tropical fruit aromas precede flavors of Mandarin orange and Honeydew melon. Mouthwatering and enticing

. The group says...

 we agree. Most of the group enjoyed this wine and it was definitely my favorite of the night. I was wowed by the steely acidity. A great summer sipper.

Le Grand Pinot Noir

Grapes:

 88% Pinot Noir, 12% Grenache.

Where its from:

Limoux, France

Vintage:

2011

Pairs Well With:

 Pork, salad, cheese, tuna or salmon.

Comments: 

The label says...

 Oak aged for 6 months, this wine offers pure aromas of cherry, currant and savory spices. Velvety tannins are nicely balanced by ripe red fruit flavors layered with vanilla and spice.

The group says...

 solid wine. Nothing notable about this wine, but most really enjoyed it.

Augustinos Pinot Noir

Grapes:

 Pinot Noir

Where its from:

Chile

Vintage:

2011

Comments: 

The label says...

 ruby red color with red fruit aroma of strawberries and cherries.

The group says...

 definite bargain wine. This was a favorite within the group and the best value of the night. 

Until next time wine enthusiasts!

Cheers!

The Enthusiasts! NYC Wine Club: Viva Espana!

"I have enjoyed great health at a great age because every day since I can remember I have consumed a bottle of wine except when I have not felt well. Then, I have consumed two bottles." (Bishop of Seville)

I'm not one to mix wine with religion - but this Spanish bishop really had the right idea about wine. This quote is pretty much my favorite. quote. ever. So what better place for the wine club to cover than a country home to such old school wine Enthusiasts -- Spain! 

History of Wine in Spain

As is true with most wines from Europe, it all goes back to the Romans. During Roman rule, Spanish wine was widely exported and traded. However, after the fall of the Romans, the Moors conquered much of the wine-making region and practically banned the production of wine as a low priority. During the first century A.D., the Moors were overthrown (Reconquista) and Spanish wine was exported again.

As time moved forward, Spanish wine was popular, but its development lagged behind due to additional obstacles like slow industrialization, phylloxera and several wars. Eventually, with acceptance into the European Union in 1986 and the influence of the "flying winemakers", Spanish wines slowly began to reclaim their prestige on the international market.

The Basics in Spanish Wine

Major Native Grapes, Wine Regions and the Appellation System of Spain

Native White Grapes 

-- 

Albariño

; Verdejo; Macabeo; 

Cariñena

Native Red Grapes

 -- Temperanillo; Garnacha; Monastrell (aka 

Mourvèdre)

Wine Regions at a Glance

If you are looking for Spanish wine in the United States, you are most likely going to see wine from the following regions (listed with the primary grapes grown there):

1. Rioja - Temperanillo (Tinto Fino) and Garnacha
2. Ribera del Duero - Temperanillo
3. Priorat - Garnacha, Cariñena
4. Penedés - Macabeo, Caberbet Sauvignon, Carinena, Garnacha
5. Rías Baixas - Verdejo, Albariño
6. Sherry (Jerez) - Palomino

Appellation System:

The wine regions of Spain are regulated under the Denominacion de Origen (DO) laws, similar to the French AOC system, updated as of 1982. Currently, there are 71 DO regions and 2 DOC regions (Priorat and Rioja). The ranking hierarchy is as follows:

• DOC (formerly DOCa) - Denomenacion de Origen Calificada, the highest category.
• DO - Denominacion de Origin, the mainstay of Spain's wine quality control system. Each region is goverend by a Consejo Regulardor, who decides on the boundaries of the region, permitted varietals, maximum yields, limits of alcoholic strength and other quality standards or production limitations pertaining to the zone. 

If you are searching for Spanish wines in the U.S., you will likely only see wines from the

above

 categories, however the appellation system also includes the following:

• VCIG - Vinos de Calidad con Indicacion Geografica. 
• VdlT - Vino de la Tierra, a mid level regional wine that conforms to local norms without qualifying for DO status, the equivalent of the French Vin de Pays.
• VdM - Vino de Mesa, the catch-all at the bottom of the pyramid that for all wine from unclassified vinyards and wine that has been declassified by blending. 
• VP - Vino de Pago, a special term for high-quality, single-estate wines (Pago is the Spanish term for a vinyard) which in some cases also belong to DO or VdlT appellations.
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Wine Regions in Detail

Photo Source: http://www.efow.eu/vineyards_of_the_month/

rioja_the_strength_of_a_name_with_a_historic_reputation

Wines from Rioja

Rioja is known as the powerhouse of Spain. The key thing to remember when buying wine from Rioja are the three levels (or styles):

Crianza,

2 years of aging, minimum 1 year in oak barrel;

Reserva,

3 years of aging, minimum 1 year in oak barrel; 

and Gran Reserva

, 5-7 years of aging, minimum 2 years in oak barrel.

Grapes?

Temperanillo

, known for producing complex wines worthy of aging. It's name comes from the Spanish word "temprano" or "early" because the grape typically ripens several weeks earlier than most red grapes in Spain.

Garnacha

(aka Grenache in France), known for its spicy berry flavors and producing wines that are rich, warm and alcoholic - so its commonly blended.

Wines from Penedés

If you love sparklers, the first thing you should think when you think Pened

és is Cava. However, this region is also known for making some quality red table wines. If you are looking for quality wines from these region, check out Torres or Jean Leon (producers).

Wines from Ribera del Duero

Stay on the look out for wines from this wine region. It is known as an up-and-coming region of Spain. The major red grapes grown here are Tinto Fino (Temperanillo), Cabernet Sauvignon, Merlot, Malbec and Garnacha.

Wines from Priorat

Given that most of the vineyards in this region were historically farmed by Monks, Priorat was traditionally known for sacramental wine. However today, if you are looking for a quality (and pricey) bottle of red wine - Priorat is another great place to go.

Photo source: http://www.theworldwidewine.com

Wines from Rueda & 

Rías

 Baixas

FYI - not all the wine worth drinking in Spain is red! These two regions are known for the production of white wine. The modern style of wine made in Rueda is dry, fruity and fresh. These wines are made from Verdejo, Viura and occasionally Sauvignon Blanc grapes. The native Verdejo are generally harvested at night to reduce the risk of oxidation from the hot day-time. It is also known for making aromatic but full-bodied wines.

Rías

 Baixas, on the other hand, makes delicious white wines with mostly the 

Albariño

 grape. 

Albariño

 (synonym for "Alvarinho") is one of my personal favorites from Spain! Known as the classic Vino Verde grape - the grape is known for its distinctive peach and apricot aroma. It produces light but highly acidic wines.

Phew! So that covers the basics of Spanish wine. If you are searching for a take away - it seems Spain is a powerhouse of reds and not really well known for whites - similar to Italy.  However, the white wines of Spain are not to be ignored! I know I will be looking for a aromatic and crisp white from Spain next time I hit the local wine shop.

Cheers!