September 2, 2010 at 10:54 pm (Age, Argentina, Australia, Bell Pepper, Black Cherry, Black Fruit, Blackberry, Blends, Cabernet Sauvignon, California Taste Fine Wine, Carmenere, Cellaring, Collecting, Comparisions, Cote du Rhone, Dornfelder, Earthiness, Food, France, Fruit, Germany, Grahma Beck, Grenache, GSM, Italy, Laguna Niguel, Languedoc, Mclaren Vale, Merlot, Mourvedre, Nero D'Avola, Organic, Organic Grapes, Pfalz, Pic St. Loup, Pinot Noir, Red Fruit, Ripeness, Sicily, Soil, Souith Africa, Sour Cherry, South Africa, Spain, Spatburgunder, Storage, Syrah, tar, Tasting, Tobacco, Uncategorized, Winemakers, wineries, Yangarra)
Tags: Acid, Argentina, Australia, Black Fruit, Blends, California Taste Fine Wine, Carmenre, Cherry, chocolate, Dornfelder, Earthiness, France, Granache, GSm, Italy, McLaren Vale, Monastrell, Mourvedre, PAtel Cabernet Sauvignon, PAtel Zinfandel, Pinot Noir, Retail Wine Stores, South Africa, Spatburgunder, Syrah, Tasting
First, I have to start with the thought that there is a huge world of wine out there. There are so many variatals, it is impossible to name them all. Many wine enthusiats in California think only in terms of Cabernet Sauvignon, Merlot and Pinot Noir. It is funny when I ask people if they might like a Zinfandel. The typical response is,”I do not like sweet pink wines.”
But, as we all know, Zinfandel is a fantastic, deep rich red wine. Great with BBQ and strong cheeses.
When it came to the International Reds Tasting at California Taste Fine Wine in Laguna Niguel, there were a few surprises in the group. The first were the large number of countries that are producing GSM blends. A GSM blend is Grenache, Syrah and Mourvedre. These grapes all go so well together and have a spicy finish. The combination of plum, cherry, blackberry, tar, tobacco and earthiness and spice make this genre of wine a natural with so many food types.
Sometimes this blendd is found in Cotes du Rhone or other Rhone blends. The traditional home for these grapes are the Rhone Valley in Southern France. Mourvedre or Monastrall as it is known in Spainit’s original home before it migrated east to France. At the tasting was a a Falcata Casa Gran from Valencia, Spain, Yangarra Cadenzia from Mclaren Vale in Australia and a Pic St. Loup from the Languedoc in the south of France. The blends where similar, but each wine was as different from the next as an orange is as different than an apple. I would drink any one of these wines at anytime.
Another wine in the tasting was a German wine from the Pfalz region of Germany. Made by Alfred Bonnet, the Cuvee Bonus was a Trocken, or dry red comprised of a blend of Dornfelder and Spatburgunder (Pinot Noir). The first bottle opened was shot and the second was okay. The wine had a very aged look to it, almost brown. But there was still fruit predominate and a lot of acid. Not a favorite at the tasting. And the little bit that was left in the bottle was totally done the next morning.
I have never been a fan of Carmenere or Chilean wines in general. They all seem to have a green taste, like a ripe bell pepper. This is from the grapes perhaps not reaching full ripeness or too much stem, leaves and other things making it into the fermentation vat. But the La Playa Carmenere changed my mind. No green. Just a rich, thick, dried prune, chocolate and cherry taste and nose backed with a hint of toasty oak. What a great wine. A steal at under $10.
Italy was represented with a wine from Sicily. Gulfi Nero D’avola. This is a grape that is getting more popular in United States. It is a high acid wine that plays so well with so many foods. My personal preference for Italian wines showed through with this wine. All I could think about was having this with a nice veal Cannaloni.
Then there was a Pinot Noir from Argentina that was made with Organic Grapes. The Santa Julia wine brand is very solid. The Bonarda is a real winner. The Pinot Noir is very packed with cherry, strawberry and cranberry. Maybe a dark horse for that tofurkey. Graham Beck is another brand to be aware of. This South African winery makes a number of wines including a nice sparkling wine. But this tasting featured the newest vinatge of the Cabernet Sauvignon. With red, sour and black cherry coupled with minerality, blackberry in the finish, this is a fun drinking wine. Glad it is back.
But what was really interesting again is how all of these wines tasted better after being open for a couple of days. I know I have said it before, but on any given night, open two bottles and then come back to each of them the next day or the day after. The reward will be tremendos and the wines smooth and very drinkable. I guess that is how you Uncork Happiness times two!
Leave a Comment
October 23, 2009 at 10:24 pm (Cellaring, Tasting)
Tags: Acid, Burgundies, Gewurztraminer, Hermitage, Malbec, Merlot, Mourvedre, Pepper, Rioja, Spicy Wine, Taste, Zinfandel
Red wines with spice. Sometimes I cannot tell them apart.
It is true that many wines have a spicy characteristic. I have had quite a few lately. Let’s talk about red wines. Remember,white wines can be spicy as well. Just look at the name Gewurztraminer. Gerwurtz in German means spicy. Traminer is the grape.
Some spicy varietals include Zinfandel, Syrah, Mourvedre and Malbec to name a few. But what has me really concerned are old Burgundies and Merlots, especially from France. Typically, these French wines have a minerally quality. They are not as fruit forward as say wines from California, but they indded have that high acid thing going on. Great food wines.
But back to spice.
It seems that the wines that have a spicy characteristic cut through the fatty things, like lamb, soft cheeses and even decadent chocolate desserts. But it becomes an extreme challenge to identify these wines in blind tasting. I think and look for black pepper in the finish of a jammy Zinfandel. I look for white pepper and plum in a Syrah or most other Rhone varietals. An old red Burgundy is a challenge. Age makes the taste change, takng away the fruit and letting other aspects of the wine emerge.
Wines with spice, such as Syrah blends tend to age well. It takes sometimes a few years to make that wine calm down, become approachable and ready to drink. But again, more age equals less fuit. An aged wine like an Hermitage from France is such a sublime thing.
So I have come to the conclusion that tasting a wine blind, other than to understand what a classic varietal’s characteristics are is the only good use for the excercise. But it is most assurdely important to know what a wine should taste like. Winemakers from all over the world are now trying to get the big fruit prevelant in California wines. But at the same time, they want to balance the acid and minerality so the wine pairs well with food. The other area is to try and do all of this and not have the wine scream with alcohol. Many California and Australian wines are high in alcohol,compared to the same classic wine from say France or even Spain.
So try to pick up a few spicy reds and do not forget to throw in a Spanish Rioja for laughs. (By the way, Rioja, or Tempranillo from Spain is very good and typically a greatwine value). Enjoy this catagory of red wine with grilled lamb or some soft cheeses. See which stands out the most to you. Remember, many wines can have a spicy finish, but the one you like best is the basis for your future wine experiences. Do not be afraid to experiment. And keep uncorking happiness.
I am a Certified Sommelier and the owner of California Taste Fine in Laguna Niguel and can be reached through this blog or at kspears@caltaste.com.
Leave a Comment
