Fun Whites from Chenin Blanc!

Chenin Blanc is very often overlooked as a grape, mostly because wine producers prefer to plant and make wines from other white varieties that are more appealing to consumers such as Chardonnay, Sauvignon Blanc or Muscat.

Originally from the Loire Valley, where it thrives in appellations such as: Anjou-Saumur, Vouvray, Savennières Coteaux du Layon, Quarts de Chaume and Bonnezeaux. it is also the most planted white grape in South Africa, covering more than 18,000 hectares, where it is known as Steen. Chenin Blanc is also favored in California, Chile, Argentina, Australia and Israel.

Despite its underdog status, producers value Chenin Blanc for its versatility in producing all styles of wines, from dry to sweet, from mineral to fruit forward, from still to fine sparkling. It looks like for Chenin Blanc the sky is truly the limit.

From a viticultural perspective, Chenin Blanc is early budding but late ripening and naturally very vigorous, so plenty of cropping/ green harvest is necessary to keep it tamed. It thrives at lower yields, with 50 hl/hr considered ideal. Similarly to Riesling, it reflects the terroir in which it grows; sandy soils produce lighter and more delicate styles of wine, while clay yields richer full-bodied versions. Limestone soils result in elegant wines with crisp acidity, while schist, quartz and tufa soils impart plenty of minerality. Its ability to retain its natural high acidity makes it well-suited for warm climates, explaining its success in South Africa's Stellenbosch, Paarl and Swartland appellations.

Yet as imagined, geography will significantly influence the style of Chenin Blanc in your glass. Cool climate Chenin Blanc from the Loire Valley is made in an old world style, showcasing delicate aromas of green and yellow apple, citrus, honeysuckle, with medium alcohol content, and prominent mineral and chalky notes. In contrast, New World Chenin Blanc from California or South Africa, tends to be riper, due to warmer weather conditions, and the winemaker’s intent to emphasize fruit-forward, tropical flavors, such as guava, pineapple, apricot and mango. Warm climates also soften Chenin’s piercing acidity, making these wines approachable earlier than some of their Loire Valley’s counterparts.

From a winemaking perspective, South Africa Chenin Blanc is typically vinified in inert containers such as concrete vats, old oak casks that don’t impart any flavors or stainless steel vats, to preserve fruit purity, without excessive winemaking intervention. Some producers may choose lees aging or battonage to add body and creaminess. Malolactic fermentation is usually avoided in warm areas, but probably widely used in the Loire Valley, that per se could be considered a marginal climate for growing this grape.

Chenin Blanc's superb sweet styles are crafted from noble rot affected grapes, exhibiting completely different aromas of quince, apricot, peach, honey, marzipan and brioche. They usually have higher acidity than Sauternes, and higher alcohol content than German dessert wines. Chenin Blanc is also a key component of Crémant de Limoux, a sparkling wine from the Languedoc Roussillon region in the South of France and also plays an important role in South African Cap Classique, the term used to label sparkling wines made using the Traditional method.  

My recommendations: recently I had the pleasure of attending a mini wine tasting organized by Wines from South Africa that featured a selection of Chenin Blancs.

Their delicious fruit, refreshing acidity and in some cases very affordable prices, make these wines an enticing alternative for Summer enjoyment. If you appreciate lively and vibrant dry whites as much as I do, consider giving your Rieslings and Sauvignon Blancs a break and trying one of these fantastic Chenin Blancs listed below, you will be pleasantly surprised.  Until the next one, Cheers! Silvina. 

Sparklehorse MCC 100% Chenin NV, $26.99
Lievland Old Vines Chenin Blanc 2022 $18.99
Beaumont Chenin Blanc 2023 $20.99
Reyneke Vinehugger Organic Chenin Blanc 2023 $17.99
Testalonga Cortez 2021, $49.99
Bellingham Old Vine Chenin Blanc 2021 $29.99
Raats Old Vine Chenin Blanc 2022 $31.99
illimis Chenin Blanc $49.99

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#Thoughtsoflawina #WineWednesday #Cheninblanc #Cheninblancwines #SouthAfrica #Southafricanwines 

A Sweet Treat for Summer: Canadian Icewine!

Canadian Icewines, often described as “liquid gold” are a treat that all of us should experience at least once in our lifetimes. 

The first question that comes to mind when talking about Canadian wine is: How? How is viticulture even viable here, so north in latitude to ripen grapes?

Indeed, all four wine appellations that make wines in Canada: Ontario, British Columbia, Quebec and Nova Scotia, enjoy very cool climates, described as continental-maritime. This entails a short growing season with less than the minimum 1500 sun hours required to achieve ripeness and a spring frost proneness enough to discourage anyone.  This was why historically, vine growers planted and experimented only with hybrid crosses, such as Vidal Blanc, Seyval Blanc and Marechal Foch, deemed better suited to withstand these harsh conditions than traditional vitis vinifera varieties. It was not until the 1980s that growers began uprooting some of these hybrids and began replacing them with vinifera plantings of Riesling, Chardonnay, Gewurztraminer and Cabernet Franc. 

But to answer the question I posted at the beginning, viticulture is only possible here, mostly due to the proximity to large bodies of water, the Ontario and Erie lakes, that naturally moderate temperature in the vineyards and reflect their much needed sunlight. Besides we are talking about icewine production here, a style of wine made from frozen grapes. But, how does this magic happen? 

Icewine is a luscious, dessert wine crafted from naturally frozen grapes, purposely left to mature on the vines, until temperatures drop sufficiently to at least 17.6º F or -8º C. This usually occurs between the months of December and late February. Once frozen, these super sweet grapes are harvested by hand and pressed immediately, usually on crushers located outside the wineries. Here the juice is separated from the ice, yielding a concentrated nectar. Fermentation can take up to 6 months, due to the high sugar content in the must, which is measured in brix. All Canadian icewines must contain a minimum of 38 brix + of sugar by law. Such amounts will, for sure, slow down the fermentation process, with yeasts dying before consuming all of it, leaving plenty of residual sugar behind. The resulting wine is sweet, light, low in alcohol, with high acidity, featuring delightful aromas, reminiscent of Sauternes or German TBAs, with notes of peach, apricot, pineapple, lychee and quince. Some grapes may or may not be affected by Botrytis Cinerea or noble rot, adding complex notes of lanolin and honey to the wine's profile.  

Similar to what happens in Europe, Canada’s VQA system regulates all aspects of viticulture and winemaking, including the grapes allowed in each appellation, the minimum weight limits and the minimum brix on the grapes. No sweet reserve is allowed in icewine production and wines must have a minimum of 125 gr/lit of residual sugar in them, though 138 gr is typical.
The favorite grape used to make icewine is Vidal Blanc, but wonderful samples also come from Riesling, Cabernet Franc, Gewürztraminer and Cabernet Sauvignon. 

Wondering about what to pair with these seductive wines? Foie gras and blue cheeses offer a delightful savory-sweet contrast, but also spicy cuisines like Thai or Indian can complement icewines beautifully. Additionally, they pair exquisitely with sweet desserts such as fruit tarts, crème brûlée, panna cotta, cheesecake or simply they could be served on their own as a luxurious finale to any meal.

Beyond icewines, Canada produces many other delicious wines including late harvest, sparkling, and dry wines from both vinifera and hybrid varieties. Ontario stands as the most significant of the four Canadian appellations, producing 75% of all wines. It boasts a rich winemaking history, with vineyards established as early as the 1860s on Pelee Island in Lake Erie.

My recommendations: I had the pleasure of attending my first Canadian wine tasting in late March, these are just some of my favorite wines tasted while there:
 
Inniskillin Gold Vidal Icewine 2021 $70
Enticing, with plenty of layers of dried apricot, orange marmalade and ripe mango. Lip smacking acidity balances its delicious sweetness. 

Inniskillin Cabernet Franc Icewine 2022 $93
Truly fabulous, showing elegant notes of red fresh fruit that includes raspberry, red cherries and strawberries.  Very expressive with lively acidity and a long spicy finish.

Reif Estate Grand Reserve Vidal 2019 $90
Decadent, displays succulent apricot marmalade, white peach and honey notes. Unctuous, yet vibrant with acidity.

Stratus Riesling Icewine 2022 $77
Packed with delicious minerality, offering caramelized pineapple, citrus and quince preserve notes. Its cleansing acidity balances the generous finish.

Malivoire Icewine Gewurztraminer 2019 $65
Creamy and rich, it offers rose, lychee and spicy ginger notes. Intensely long and mouth filling, this was my favorite of the whole tasting! What can I say, I’m a Gewurz fan in any shape or form!

Pillitteri Family Reserve Riesling Icewine 2019 $45
Rich and lavish displaying candied lemon peel, ripe pineapple and apricot preserves notes. Seamlessly balanced with piercing minerality and a viscous, multilayered texture.

Pillitteri Market Collection Vidal Icewine 2021 $45
Palate teasing, this beautiful icewine features crème brûlée, orange rind preserves and honey blossom notes. Refreshing acidity complements its creamy richness.
 
So what do you say? Isn't it time to drink some sweet Canadian Icewine? Give them a try and let me know what you think. Cheers! Silvina.

#thoughtsoflawina #Canadianwines #Canadianicewines #Canada #Drinkupamerica #WineWednesday.

Thoughts from Rome!

I guess I’m officially a late bloomer, it took me years before I had the chance to visit many European cities that most people usually visit in their twenties. Mostly, because I chose to spend most of my younger years on vacations at the beach either in the US or at the Caribbean, and didn’t start my so-called cultural yearly trips until recently. 

Nowadays, It is so exciting for me to pick a different major European city for my vacation and explore it fully. It usually takes me 7 days to visit all the museums and main attractions, to try its traditional foods, and to live life like the locals do as much as possible.

 

This year, it was my turn to visit Rome. The trip was truly incredible, though I found a few things I didn’t really like. For starters I knew it was going to be hot and this is why I opted not to travel in the middle of summer, hoping that my mid May dates were going to be better. Well not really,  temperatures climbed to 30º Celsius most days and it was also very humid too. And then the crowds, my goodness! I started believing nobody worked anymore; there were too many people everywhere, long lines and bumping into others were annoying as I like to move quickly at my own pace, to most places.  

Other than that, I had so many great experiences to share with you, starting with Italian food, which is and was truly exceptional in Rome. Not only because of the quality of the ingredients, but also some dishes were truly addictive, like their delicious al dente pasta (Carbonara, Amatriciana or Cacio e Pepe are a must-try of any visit), their endless pizza combinations served in squares (al Taglio), my favorite was one with radicchio on top, a combination I’ve never seen somewhere else. The fried Suppli balls (rice balls filled with meat, cheese and tomato sauce, usually served as appetizers), the Maritozzi with panna (brioche filled with sweet cream) a sweet powerbomb. The artisanal Gelatos, also served with cream on top as the locals do, and of course the delicious fried Artichokes (known in Rome as Carciofi alla Giudia), enjoyed al fresco with a glass of Prosecco. Food and coffee were truly astounding in Rome, but I also think they tasted better because of the way Romans are and live, enjoying “La Dolce Vita”, an expression they use for chilling and relaxing, in other words enjoying the good sweet life. 

Rome is so incredible, and there was so much to see; it’s truly an open museum. From the Roman ruins you will keep bumping into all around the city (Roman Forum, Largo di Torre Argentina, Marcellus Theater, Colosseum, Pantheon, etc), to their very artistic fountains (Trevi, especially, but also Fontana dei Quattro Fiumi), its many piazzas (Navona, Pincio, Popolo and Spanish Steps) and many Obelisks spread all around the city, as well as their hundreds of churches with their wonderful domes, the list of things to see is endless. 

Yet to truly enjoy it all, I have a couple of recommendations for those planning a trip to Rome in the near future. The first thing will be to book your tickets to the main attractions in advance, before they sell out, so you don’t end up paying double or triple their cost to purchase them via re-vendors. Unfortunately this happened to me, I ended up paying more than the usual price to secure a ticket on my days there. Whenever possible, pay for a guided tour with skip-the-line option (I know these are expensive, but so worthy), especially for places such as the Vatican Museums, the Colosseum and the Borghese Gardens and Gallery (a truly baroque paradise). 

Know where you want to go and what you want to see. Every year once I decide my vacation destination, I start planning my trip, by watching videos on YouTube and start listing the places I am going to visit, and adding them on my Google Maps. This way I know where everything is, what is close by, including attractions and restaurants. I found that the Rome Vlog Romewise did the trick for me, to help me familiarize myself with Rome before I arrived.

Another must: always, bring comfortable shoes. Rome's streets are made of cobblestone and you will need a good pair of sneakers to support your feet, considering you will most likely spend 4 to 5 hours daily just walking, if not more. And though Rome has a subway system, subway stops sometimes are a 15-minutes walk away from most attractions, so be ready to walk everywhere. Think of this as a good way to burn the extra calories from all those Cornetto (croissants) you will have for breakfast.  

If you can’t pay for guides, download apps such as Rick Steves’ (free at Google play), he has audio tours for most of the attractions in Rome, including tours of the Colosseum, Pantheon and Roman forums. I actually did the last three, following his instructions and it worked wonderfully for me.  But you know, some museums are so big, it is almost impossible to see everything in one day, so paying for a guide to point you to the essential masterpieces helps, not only by saving you time, but also preventing you from missing the basics of your visit (like the bust that inspired Michelangelo to do his last judgment painting in the Sistine Chapel for example). 

Though tickets are needed for most things, there are plenty of things that are free, like all of the art inside Roman churches. I (a Jew) spent a day visiting most of them, to discover the wonderful sculptures of Bernini and Michelangelo and the paintings by Caravaggio and Raphael. Even access to the biggest church in the world, St Peter’s Basilica, is free, though prepare yourself for long lines.  I also took pictures of the many church ceilings, some of which have incredible baroque designs and paintings.

But what I truly enjoyed the most, was visiting the ruins, and old attractions such as the Pantheon and the Colosseum only a few blocks from my Airbnb. I was lucky enough to book my studio in the neighborhood of Monti, which was very well situated. Imagine my surprise on my first day, when I went for a walk around and saw the Colosseum only three blocks away. Visiting the Pantheon was also something else, these days is not free anymore, though you can book your entry ticket, that will cost you 5 Euros online, or at the machine outside.  I must confess, I couldn’t help and rested my hands on its over 2,000-year old columns. It was as if part of me wished these walls could talk about all the history they have witnessed.

Towards the end, I found myself fully knowing how to move through the metro system like a local, and I even stopped looking at Citymapper for a while, allowing myself to get lost in the many charming Roman streets, following only my intuition to guide me through. Of course, I also enjoyed crossing bridges to check what was on the other side, something I normally do when visiting other cities, such as Paris or London. This time, I crossed the Tiber river to Trastevere, a fun and vibrant neighborhood full of hip bars and restaurants. Now, looking at my pictures again, feels like transporting myself to Rome’s charming streets, to its history and art, allowing me to savor every moment I spent while there.

Though I was in Italy, a country with many wonderful wines, I found myself drinking what the locals drank after a long day of sightseeing. I discovered the Aperol Spritz, an orange based concoction made with Aperol, Prosecco, ice and orange slices. So delicious and refreshing, I enjoyed it with a bruschetta, as the best way to wrap up my long day adventures.

Here’s my favorite Aperol recipe, so that you can enjoy this cocktail this summer, just mix these together and enjoy!

 

4 oz. of a good quality Prosecco 

2 oz. Aperol

1- 2 ounces of Club soda

orange slices and ice

 

I guess, with so much beauty in the world to be discovered, all we have to do is just open our eyes and see it. Cheers! Silvina

#Rome #aperolspritz #thoughtsoflawina #romanvacation #dolcevita

#WineWednesday.

What to drink this Spring? Wines from Alsace!

Let me start by saying that I love Alsace, not only because I’m familiar with their grapes and their wine styles but also because it’s so easy to write about places that have almost perfect conditions to grow grapes, and that year in and out yield unbelievable wines. Alsace, as you may imagine, is one of these lucky places on earth.

Very much influenced by German winemaking, Alsace has historically belonged to both France and Germany at different times in the past. Much depended on where their border was set, either by the Rhin river that separates France from Germany or on the Vosges mountains.  

Like their German counterparts, Alsace produces mostly white wines that are bottled in long flute bottles (they even do this for their tiny production of reds, something Alsatians are forced to follow by law and would like to see disappear). They also list their grapes on their labels, something uncommon in the rest of France, where appellations and not varieties are listed on them. Alsatian wines, like the Germans, are usually varietals and therefore rarely blended, they are wines created to express the soul of the grape and their terroir, a terroir that is truly special thanks to the Vosges Mountains. Alsace’s best vineyards are located in the Haut Rhin, on the south portion of the mountains, at their foothills or on sheltered valleys, where the Vosges protect them from the Atlantic influence. The climate in Alsace is cool, but very dry, since the mountains act like a barrier protecting the vineyards from rain, actually Alsace gets the least rain of all of France’s appellations. 

Despite its location, in the North East of France, Alsace is very sunny with a long and slow growing season, allowing grapes to mature every year. The lack of humidity and therefore diseases, favors both organic and biodynamic viticulture. Alsatian samples have more personality too, showing bigger bodies, concentrated fruit and alcohol than any of their German counterparts.  The variety of soils yield different wines too, something that producers are very proud about, as most of them make at least a minimum of 8 and up to 30 different wine styles each vintage. Clay and Marl soils yield the most concentrated wines (full of fruit, aromatics and tangy acidity), limestone and sandy soils yield the most elegant and finest of styles, while flint, quartz and schisty soils produce wines full of mineral, wet stone and petrol aromatics.

90% of all Alsace's production is white wine, which is mostly dry with some sweet production happening on the best vintages. The allowed varieties are Riesling (which has the highest percentage of all plantings), followed by Pinot Blanc, Gewürztraminer, Pinot Gris, Pinot Noir, Sylvaner, Muscat, Chasselas and Klevner. Four of these are considered the noble grapes of the region and are used only to produce Grand Cru (the best) wines and also the sweet versions.  Because Alsatian producers are purists, their intention is to showcase the aromatics of each grape, respecting what nature has created and not messing things up much. Following this approach, most wines are fermented in their indigenous (natural) yeasts, avoiding malolactic fermentation, so that they can keep their delicious acidity. Their wines are usually fermented in stainless steel, in cement containers or in very old oak barrels that don’t impart any flavors, they don’t usually age them in oak either.

Stylistically, at the entry level we have the basic Alsace AOC, made from grapes grown all over the appellation. A step up in quality are the Alsace Grand Cru wines, supposedly made from the best 51 vineyards, mostly spread in the south, where the Vosges are highest and their influence heavily felt. These can be made only from the 4 noble varieties: Muscat, Riesling, Pinot Gris and Gewürztraminer.  The subject of the Grand Crus is kind of controversial among Alsatians, as some of them are discontent with the way Grand Cru vineyards were delimited, in some cases because some important ones were omitted, while in others, because it included areas not special at all. Their disagreement was such that they refused to list the words "Grand Cru" on their labels and opted to give their wines a fantasy name, to identify them from the rest.  

The appellation also produces a ton of sparkling wine, known as Cremant d’ Alsace, these are sparkling wines made with the second fermentation in a bottle, similar to Champagne and from a blend of different grapes that include Chardonnay, Pinot Blanc, Auxerrois and Chasselas. On excellent vintages, and when autumn humidity allows it, producers make two styles of sweet wines, Vendange Tardive or late harvest wines, wines with extra hang time and Selection de Grains Noble, made with grapes affected by Botrytis Cinerea or noble rot. VT wines can be dry or sweet while SGN wines are always sweet. The best grapes to make both these styles are Gewürztraminer and Muscat. Both VT and SGN wines are produced in limited quantities, and very expensive, though if you are lucky to find these, give them a try as they are truly exceptional. The rest of the production goes to make rosé and reds from Pinot Noir, much of which is available only in France. 

Today recommendations come from Maison Willm, featuring a trio of delicious (Reserve) whites. Many thanks to Touton Selections for sending me these very expressive samples.

Willm Alsace Gentil Reserve 2022, $16.99  

A blend of 50% noble varieties that include Pinot Gris, Muscat, Gewurztraminer and Riesling, complemented with Pinot Blanc. Fully fermented in stainless steel, this was matured on its lees for 3 months. Fruity and floral with crisp acidity, showing ripe pear and citrus notes.  It’s easy to drink and a good place to start if you are new to the region. 

Willm Alsace Pinot Gris Reserve 2022, $16.99

A 100 % Pinot Gris wine showcases a lovely balance of freshness and stone fruits that include peach, apricot, orange peel and honeysuckle notes. This is a medium plus white with layers of juicy flavors and an elegant finish.

Will Alsace Riesling Reserve 2022, $17.99

Made from what is considered the king of all Alsatian grapes, this delicious 100% Riesling features lemon zest, white peach and green apple notes, with a touch of flinty minerality. On the palate it’s medium bodied, delicate with a vibrant finish.

Cheers! Silvina

#thoughtsoflawina #drinkalsace #alsacewines #alsace #drinkupamerica #WineWednesday

Matching Spicy Foods with Wines

Spicy foods such as Mexican, Indian or Thai are so delicious, but finding a wine to match these is sometimes a challenge, especially if you prefer to drink mostly Chardonnay (dry oaky whites) or your typical Napa red (a tannic powerbomb), which are not exactly the best pairings. The problem is that heat clashes with oak, making your wines dryer and harsher, and tannins amplify your perception of heat and spice.  Alcohol,on the other hand, enhances the spiciness, increasing the heat even further, so stay away from that. I guess your best bet for spicy foods is to choose wines with relatively low alcohol, fruity or very aromatic, with some acidity to cleanse the palate, and ideally with some sweetness to counteract the heat by toning it down.

Some of the best matches for spicy foods are German Rieslings, normally low in alcohol, these wines are very refreshing and if you see the words Spätlese or Auslese on the labels that means they also have much desired sweetness. Alsatian, Italian or German Gewürztraminer are also a good choice, but keep in mind that Alsatian samples have a bit more alcohol than German and Italian ones. Other good choices are floral wines such as Greek Moschofilero, Argentinian Torrontés, or Alsatian Muscat; these have plenty of fruity aromas, but are also light and refreshing. If you can’t find those, an Albariño from Spain or Austrian Grüner Veltliner could also work. If you prefer to drink rosé, fruity versions are best, such as those from the new world. If you prefer a red, I would choose either something fruity or spicy, such as Beaujolais Nouveau or Villages, Barbera D’ Alba or Dolcetto, which have plenty of fruit and are usually light-bodied. Bubbles will be great with spicy foods, as they normally refresh your palate (this is why beer is often chosen as the perfect pairing for Mexican or Indian dishes), but I wouldn’t match spicy foods with dry Champagne or sparkling; as extra dryness will make spices harsher,  I would opt instead for something fruity or off-dry, such as a Moscato, a fruity Cava or Prosecco. Surprisingly, Apple Cider can be a great pairing too, the natural sweetness of apples can help balance spiciness. As always, remember to check the intensity of both your dish and wine, so that they always compliment each other and none overpowers the other.

My recommendations: all the samples chosen have a few common denominators: all are served chilled, they have low or no alcohol, plenty of fruit and some sweetness, making them ideal pairings for your spicy dishes.

Nik Weis St. Urbans-Hof Estate QbA Riesling from Old Vines 2022 $21.00
A 100% Riesling from 50 year old vines, estate grown in the Mosel, aka Riesling’s top territory in Germany. This focused, light bodied white is fermented with natural yeasts. Showing zippy acidity that multiplies the elegance in this refreshing and very floral off-dry wine, saturated with beautiful ripe peach and mango notes. The alcohol is on the low side at only 10% ABV.

Cava Paul Cheneau Brut Reserva, NV $15.99
A classic Cava blend of 40% Xarel·lo, 30% Macabeo, 25% Chardonnay and 5% Parellada, this floral and elegant Cava shows notes of ripe pineapple and gala apples, with citrusy grapefruit and a long, creamy finish. It was aged on its lees for 12 months.

Cavit Moscato 2022 $11.99
Made from Muscat grapes grown in the Pavia region, this slightly frizzante white, features intense aromas of rose, orange blossom and white peach. Light bodied and off dry, with a delicious and vibrant finish.

Duché de Longueville French Sparkling Cider $13
Growing up I drank a lot of Argentinean cider during the holidays, so I was excited to try one made in France. This cider is completely non-alcoholic and made with apples grown in the region of Normandy. On the palate it’s truly refined, artisanal and very refreshing, reminds me of the  fine ciders from Asturias, Spain.
Cheers! Silvina.

#spicyfoods #winesforspicyfoods #thoughtsoflawina #winewednesday #drinkupamerica