Chilean Reds!

Chile can be considered the Bordeaux of South America, since its wine industry,  was very much influenced by the French, and for a very long time was known as a source of inexpensive Cabernet Sauvignon and Bordeaux blends, a reputation that Chile has successfully shook from its shoulders. 

The first vine cuts though, were of Criolla/ País grapes, a grape that Spanish monks brought to Chile to make sacramental wine, a similar phenomenon to what happened in California and Argentina. But, starting in the second half of the 19th century, Chilean producers, impressed with Bordeaux Grand Crus started planting French varieties. Today, over 137,000 hectares are dedicated to wine production, Cabernet Sauvignon is the most important variety, followed by Merlot, Carménère and Syrah.

Chileans have an appellation system based mostly on geography, but like in every other new world country, viticulture and vinification are not regulated here as it is in Europe.  Chilean wine growers are free to grow and plant what they want and they do so according to demand and of course climate.  

Chile is a very narrow country, as we may see in the map (courtesy of Wines of Chile). It has the shape of a long strip that extends for 2,600 miles. To the north, we find the Atacama desert, which is very dry and hot and is well known for its production of Pisco. To the west, the cool Pacific ocean and a low chain of mountains known as the Coastal range which can have altitudes up to 10,000 feet. And to the east, the Andes mountains which separate Chile from Argentina with altitudes of 13,000 + feet. In the middle, sandwiched between the Andes and the Pacific ocean, we find numerous valleys crossed by rivers that go from east to west, (from the Andes to the coast). This astounding combination will yield multiple terroir, topography, expositions, and microclimates within Chile, suitable for viticulture.  

Climatically the country can be divided in 3 zones, where the north is hot and dry, the middle, Mediterranean (a climate between Napa and Bordeaux) and the south cool and wet. Yet, Chilean producers came up with a new classification for their terroir, considering the differences from west to east 1) In the Coastal areas (Costa) of Chile, located on the west, these areas are influenced by the cooling Humboldt current, bringing cold air, dry winds and fog. This current will provide ideal conditions for cool climate varieties such as Pinot Noir, Sauvignon Blanc and Chardonnay. 2) In the middle, between mountain ranges (Entre Cordilleras) we have a second chain of mountains lower than the Andes, and many flat valleys with altitudes between 300-800 m. This is exactly where the most important red appellations are located in the Central Valley of Chile and to the south of Santiago.  You will recognize these names from your labels: Maipo, Rapel Valley (includes Colchagua and Cachapoal), Curico and Maule. The most important grape varieties here are Cabernet Sauvignon, Merlot and Carménère.   And finally 3)To the east, Alto (High) vineyards are affected by the alpine influence of the Andes.  On the labels, usually categories 1 and 3 are indicated, for example a wine can be a Colchagua Costa, (meaning influenced by the west) or  a Maipo Alto, (meaning influenced by the Andes on the east) wines made in the middle, in the Entre Cordilleras, usually don't have any specification. 

See sketch of the terroirs, courtesy of Wines of Chile, featuring the three categories: Costa, Entre Cordilleras and Andes/Alto.

Chilean soils vary, in the Aconcagua region in the north are mostly alluvial (sedimentary), in the Maipo and Rapel Valleys are mostly loam, clay and sand and in the South in Maule and Bio Bio, volcanic. Besides this, Chile is also phylloxera free, meaning the deadly louse never arrived in Chile and with that, there was no need to graft vines, keeping their original vinifera roots. They, however have, other challenges such as downy and powdery mildew and nematodes, yet organic and sustainable viticulture is widely practiced here. In recent years, drought has become a problem, especially in the north and center, but irrigation is allowed, and like in nearby Mendoza, usually comes in the form of melted snow from the Andes. 

66% of the total production is dedicated to making red wines, especially from Cabernet Sauvignon, Merlot, Bordeaux blends and Carménère. Carménère was at the very beginning, identified as a late ripening Merlot, until ampelographer Jean Michel  Boursiquot’s research proofed otherwise. Syrah and Pinot Noir are also important. 

Starting in the late 80’s Chile saw a change in quality in its wines, thanks in part to investments in vineyards and wineries. Domestic producers, on their own or in joint ventures with foreign wine producers worked together to prove that Chile could produce more than $10 wines (I'm sure some of you are familiar with Gato Negro). Some of these ventures include top names such as: Robert Mondavi, Miguel Torres, Château Lafite Rothschild, etc.

Now, if you are looking for red Chilean wines, you need to know that though producers are spread all over the country, most of them are concentrated in the middle, in the Central Valley. However in the north, there are important appellations that produce very good red wines, like the wonderful and elegant Syrahs from Elqui and Limari Valleys featuring peppery and ripe black fruit aromas or Cabernet Sauvignon, Carménère and Bordeaux blends from the Aconcagua Valley, where famous Chilean producer Viña Errazuriz has its base and makes its famous Seña wines there. 

Carménère, a grape that had become extinct in Bordeaux reached a new height in Chile,  and is their signature grape variety, producing savory and spicy reds with lush and textured bodies, balanced acidity and velvety tannins.  Important enclaves to look for are Peumo, Alto Cachapoal and Apalta. Cabernet Sauvignon, the most popular red grape, produces wines that show medium + to big bodies with balanced alcohol and acidity, and muscular tannins, showing on the nose black currant, mint and olives notes. Puente Alto, Pirque and Alto Maipo produce some of the best samples. Besides the outstanding Cabernet Sauvignons like Concha y Toro Don Melchor, Casa Lapostolle Clos Apalta or Viña Almaviva, I also recommend you to try the wines from the Vigno appellation. This appellation is located in the Secano area (Maule); here impressive, concentrated reds are made from dry farmed Carignan vines, that are also some of the oldest in Chile (30 years +). 

My Wine Recommendations: Once again, I would like to thank all the producers and importers for providing a huge selection of samples. A special thanks to Wines of Chile for sending important data, maps and pictures. 

*Value Wines - less than $20

Apaltagua Envero Gran Reserva Cabernet Sauvignon 2018, $16.99

Escudo Rojo Carménère 2018, $17.99

Veramonte Primus Carménère 2018 $18.99

Peñalolen Cabernet Sauvignon 2017, $19.99

Montes Alpha Cabernet Sauvignon 2017, $19.99

Viña Tarapaca Gran Reserva Cabernet Sauvignon 2018, $19.99

 

*Smart Buys- $20- $40

De Martino Legado Carménère 2018, $21.99

Ventisquero Grey Pinot Noir 2017, $24.99

Ventisquero Grey Cabernet Sauvignon 2017, $24.99

Cono Sur 20 Barrels Cabernet Sauvignon 2016 $24.99

 

*Premium- $40 and up

De Martino La Cancha Cabernet Sauvignon 2017, $39.99

Maquis Viola Carménère 2014 $49.99

Milla Cala Vik Millahue (Bordeaux blend) 2016 $44.99

De Martino Vigno Carignan 2018 $54.99

So there you have it! your mini tour around Chilean red appellations. Hoping you will enjoy some of these fine reds soon! Cheers, Silvina

#chileanreds #chileanwine #thoughtsoflawina #Carménère #Vigno #drinkchile

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Impressive yet Affordable Chilean Cabs!

Value wines… indeed are the holy grail of all wine writers whether big or small like me. We taste and taste and always strive to find the next wine holy grail: wines that combine great quality at an affordable price, wines that most of our readers will love and easily find.

And of course, when thinking about that, South America always comes to mind, and especially Chile, also known as the Bordeaux of Latin America, it is the ideal place where any wine lover can find outstanding Cabernet Sauvignon without breaking the bank.

 

Cabernet Sauvignon and Chile is like the perfect marriage, since from the beginning and influenced by the French, this grape became the flagship of all Chilean producers. These days over 40,200 hectares are dedicated to Cabernet Sauvignon, flourishing in almost every Chilean appellation from the Atacama desert to the Araucania region down the coast. Yet, the best wines are produced very close to the capital of Chile: Santiago. Here from Chile’s Central Valley, and in particular from the Maipo Valley hail the best samples of note. Colchagua, located 80 miles south is another important enclave. 

 

Stylistically, Chilean Cabernets differ according to the location of the vineyards, those planted at high altitudes, like in the between ranges or Alto zones, tend to be more elegant and refined, showing Cabernet Sauvignon’s angular structure and herbal notes. While vineyards from the warmer, lower valleys tend to have riper fruit, rounder structures and smoother tannings. For more information about the climate, soils and terroirs in Chile please read my article about Chilean reds published in February 2021.

Here are my five Chilean Cab recommendations that I hope you will try soon!

Miguel Torres Reserva Especial Cordillera Cabernet Sauvignon Maipo 2018, Maipo Valley $20

Renowned Spanish Wine producer Miguel Torres has been making wines in Chile since 1979. This reserva especial  is made from 100 % Cabernet Sauvignon, vinified in stainless steel and aged for 18 months in a blend of French and German oak. This medium plus bodied red delivers blackberry and dark cherry aromas combined with  leather and smoky/ toasty notes, featuring vibrant acidity and an elegant finish with silky tannins.

Echeverría Limited Edition Cabernet Sauvignon 2016,  Maipo Valley, $25

This suave red is made from a blend of 85% Cabernet Sauvignon, 10% Syrah, and 5% Carmenere. It’s vinified in stainless steel tanks and aged for 12 months in French oak. This full- bodied red delivers dry currant, chocolate and green peppercorn notes, complemented with a touch of balsamic and mild pyrazine (green pepper) notes. Chewy tannins support the textured structure.

Maquis Gran Reserva Cabernet Sauvignon 2018, Colchagua Valley $20

This round and velvety red is a blend of  90% Cabernet Sauvignon with 6% Cabernet Franc, 3% Carmenere and 1% Petit Verdot.  Clay rich soils in Colchagua yield a denser, smoother and fatter Cabernet Sauvignon. This wine is full of plum and blueberry notes, mixed with spicy cinnamon and clove. The finish is long and tight with smooth yet very present tannins.

Los Vascos Cromas Gran Reserva Cabernet Sauvignon 2018, Colchagua Valley $22

The Lafite Rothchilds of Bordeaux’s great fame produce this everyday Chilean red, a combination of the best of the new and the old worlds. Cromas is a blend of  85% Cabernet Sauvignon, with 10% Syrah, and 5% Carmenere. Indeed!, a velvety red that yields plenty of raspberry and red cherry notes, with bay leaf, tobacco and graphite aromas. This wine was aged for 12 months in second hand French oak. It has a nice and flavorful finish.

Terranoble Gran Reserva Cabernet Sauvignon 2018, Colchagua Valley, $20

A perfumed, seductive red, made from a 100% Cabernet Sauvignon. This full-bodied tinto delivers layers of plum, violet, blueberry and chocolate framed by spice and inky notes. Its fine tannins build up its wonderful depth and lovely structure.

 

Cheers! Salud! DrinkChile! Silvina

#Thoughtsoflawina #ChileanCabs #Winesofchile #drinkchile #WineWednesday.

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Chilean Whites!

To make white wines with elegance and finesse, we need plenty of sun and dry weather but cool to moderate temperatures, so that grapes can develop their fruit flavors slowly, yet keeping their refreshing acidity.

One of the biggest problems in the new world is that sometimes producers plant white grapes in appellations that are too hot for them, so they end up getting overripe fruit and sometimes flabby wine. This is not the case of Chile, which was blessed with a combination of maritime and alpine influences that made it possible for them to produce fantastic whites in several of their appellations. 

Back in February I wrote a post about Chilean reds, so in this second part, I decided to visit Chile’s white wine appellations. 

Reviewing what I said back in the winter, Chile is a very narrow and long country that extends for 2600 miles and has many coastal regions. These coastal regions are influenced by the cooling Pacific Humboldt current, which provides breezes, fogs and even salty/iodine notes. If you read my post about Napa, you will notice, that this similar phenomenon happens also in California, especially in the appellations closer to San Pablo’s Bay.  Besides the cool Pacific’s influence, Chile has an alpine influence, with temperatures going down as we go further up the mountains. There are two important mountain systems, one is the Entre cordilleras or Coastal range, (this mountain system is located between the Pacific ocean and the Andes) and the other is the Andes themselves, where altitudes may reach up to 13,000 feet.  Finally, white wine production happens also in appellations located in southern Chile, which is naturally cooler.  

Though most Chilean production is basically red wine, 36% of their production is white. The most important white variety in Chile is Sauvignon Blanc, followed by Chardonnay, Muscat or Moscatel, and Riesling.  The style of Chilean Sauvignon Blanc is very much from the new world: more fruity and less mineral like in the Loire Valley, and closer to New Zealand’s style. These are medium bodied wines with plenty of acidity, fresh citrus (grapefruit, lime) passion fruit and green peppers flavors. Chardonnays are made in the Burgundy style, and like in Burgundy, Chile has plenty of limestone soils, so the styles vary from mineral, citrusy and elegant similar to Chablis to rounder and fat, featuring pear, apricots and pineapple notes with a touch of oak and in some cases aging on its lees, similar to the Côte d’Or burgundies. Chardonnay is also used to produce sparkling wines. 

Following the map (courtesy of wines of Chile), our tour of the appellations should start in the north, where we find the Huasco Costa and Huasco Alta appellations, where fine samples of mineral Chardonnay are produced, as well as elegant Sauvignon Blancs and Pajarete, which is a sweet and aromatic wine made from a blend of moscatel grapes. Continuing south we find the Elqui and Limarí valleys, both regions are influenced by the Pacific breezes. Elqui is known for its distinctive style of Sauvignon Blanc, while Limarí , also known as Chile’s green north, specializes in Chardonnay.  Then, come the important white wine appellations: Casablanca Valley, located about 60 miles west from Santiago, where the Chilean cool climate wine revolution started in the 1980s led by Pablo Morandé, the San Antonio and the Leyda Valleys, located about 70 miles southwest from Santiago. All three produce racy Sauvignon Blancs that showcase minerality, citrus and tropical fruits and Chardonnay from vines that grow on granitic, sand and limestone soils. See some of my recommendations below.

Further south, Sauvignon Blanc has found a home in the Curicó valley, an appellation that attracted investors like famous winemaker Miguel Torres. The Alto Maule is also known for its award winning Sauvignon Blancs, though Maule doesn't have any maritime influence, it is affected by the alpine influence from the Andes.  Finally, In the south, we find regions like the Bío Bío, Malleco and Osorno Valleys, where the protective effects of the coastal range are felt less. These regions are cooler and wetter and produce fabulous Sauvignon Blancs, Chardonnays and Rieslings grown in volcanic and sandy soils.

Below my Chilean wine recommendations: many thanks to Wines of Chile and Chilean producers and importers for sending samples. These were just delicious, and are widely available in the US.

Sauvignon Blancs

De Martino Parcela 5 Sauvignon Blanc 2017, Casablanca Valley,$29.99

Calcu Sauvignon Blanc Semillon 2020, Colchagua Valley, $12.99

Albamar Sauvignon Blanc 2020, Casablanca Valley, $12

Los Vascos Sauvignon Blanc 2020, Colchagua Valley, $11.99

Veramonte Sauvignon Blanc 2020, Casablanca Valley, $11.99

Montes Sauvignon Blanc 2020, Aconcagua Coast, $11.99

Chardonnays

Montes Alpha Chardonnay 2018, Aconcagua Valley, $21.99

Miguel Torres Cordillera Chardonnay 2019, Limarí Valley, $20.99

De Martino Legado Chardonnay 2017, Limarí Valley, $19.99

Escudo Rojo Chardonnay 2019, Casablanca Valley, $19.99

Veramonte Chardonnay 2019, Casablanca Valle, $11.99

Cheers! Silvina.

#drinkchile #chileanwhites #whitewines #thoughtsoflawina

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Spicy Reds: Carménère!

Spicy reds are full of personality, flavor and pizzazz. Textbook samples of spicy wines are those made from grapes such as Malbec, Barbera, Pinotage, Shiraz and of course Carménère! These happen to be some of my favorite grapes to enjoy in the fall, no wonder I keep coming back to these delicious wines every year, as we transition to cool weather.

Originally from Bordeaux, Carménère, whose name derives from the French carmin (crimson), can be considered the Cinderella of grapes, mostly because at the beginning, Carmenère’s identity was ignored, misunderstood and mistaken to be something else.  In Bordeaux, it is one of the six allowed varieties,  joining the ranks of the classics: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. But there, it always played a minor role in blends. Then, in 1869, phylloxera arrived and devastated most of the French vineyards, causing Carménère to become almost extinct. When the time came to replant Carménère, the Bordelais chose not to do so, sticking to Cabernet Sauvignon and Merlot, which were better investments and easier to grow.

However, the Cinderella of grapes was destined to survive and thrive somewhere else. Starting in the 1850s,  just a few years  before the appearance of phylloxera in France, Chilean producers imported cuts of all Bordeaux grapes. They did so, like many others, to replicate the wonderful wines of Bordeaux. Cuts of Cabernet Sauvignon, Merlot and Carménère were planted all over Chile. But here, Carménère didn’t shine on its own either.  See, the Chileans planted all these varieties, together, in a field blend and not separately as they do today, this resulted in Carménère being mistakenly labeled as Merlot.  The truth is, both grapes are siblings and share some common characteristics. But Carménère matures 3 to 4 weeks later and its leaves turn red during the fall. Because of these facts, Chilean growers started talking about 2 types of Merlot, calling Carménère “Merlot Chileno” or Chilean Merlot.  It was not until 1994, that French ampelographer Jean Michel Boursiquot discovered, during a visit to Chile, that most of this variety known as Chilean Merlot was in fact Carménère.  A year later, Chilean authorities recognized publicly their mistake and added Carménère to their list of grape varieties allowed by law.

Genetically, Carménère is a cross of Cabernet Franc and Gros Cabernet, having Cabernet Franc as a parent, made Carménère a close sibling of both Cabernet Sauvignon and Merlot. Carménère shares with them its typical, green herbaceous notes from pyrazines, especially the spicy jalapeño, mint and green pepper found in most Carménères. Carménère also shares with Merlot its plushness, and ripe black fruit flavors that include: plum, blackberry, boysenberry and blueberry notes.  However, Carménère requires more warmth and plenty of sunshine and this is why it does better in Chile than in its native Bordeaux. It’s early budding and likes extra hanging time, deciding its ideal picking time is key to reflect the different styles, with two styles coexisting, the traditional or overripe Carménère, made so to mute the green notes from pyrazines and focusing in its black fruitiness character and the modern style which is refreshing spicy and elegant, showing hints of the pyrazines/green notes.

It took Chilean producers plenty of time and much trial and error to finally figure it out! Today, their aim is to obtain beautiful black fruit, keeping fresh acidity, balanced alcohol, matured tannins and just a touch of Carménère’s herbaceous, vegetal and spicy notes. As you may imagine, sites in Chile are very important, Carménère does not like fertile soils, and it’s mostly planted in decomposed granite, stony gravel and clay (iron rich) soils. It doesn’t like too much water either, as this will exacerbate its green character. Optimal trellising of the vines is used to aid grapes to reach perfect maturity (both in fruit and tannin), and green leafing to control its natural vigor. 

There are over 10,000 hectares of Carménère planted all over Chile, yet it does better in these top wine regions: Colchagua and Cachapoal in the O’Higgins region, Maule and Maipo. Top Carménères come from the appellation of Apalta, in Colchagua, which has a unique microclimate for this grape; other important enclaves include: Palmilla, Marchigüe, Santa Cruz, Peralillo and Nancagua. Famous are the wines from Peumo, located in Cachapoal, known for their structure and ability to age for 15 + years. Pichidegua, San Vicente and Las Cabras are also very good spots, all located in the “Entre Cordilleras” or between two mountain ranges in Chile. In Maule, further south, we find spots such as San Javier, Pencahue and Talca by the Maule River; Molina and Sagrada Familia by the Teno River and Cauquenes.

Stylistically, Carménère yields delicious medium to full body reds, with ripe black fruit, featuring notes of blackberry, boysenberry and blueberry, all of these blended with a touch of leafy freshness from green pepper, kale,  jalapeño or tomato leaf notes. With barrel aging, Carménère will also show vanilla, chocolate, espresso, grilled meats and soy sauce flavors. One of the things I truly love about Carménère is its texture, while Merlot is smooth and plummy, Carménère has a delicious fleshness/meatiness on the palate that makes it an excellent food match, not only to all types of beef and pork dishes (especially BBQ) but also to many vegetarian dishes, such as corn empanadas, vegetable quiche, grilled portobello mushrooms, artichoke pizza, etc. Carménère, like its siblings, also has tannin that provides backbone to its wines, without being as angular as Cabernet Sauvignon. In Chile, it is equally vinified as a varietal (on its own)  but also in blends, providing them with texture, freshness and spice. Besides Chile, where it has become a flagship, there are plantings of Carménère in North East Italy and in Jiaodong, China, where it is known as Cabernet Gernischt.

And now, here are my wine recommendations: 

I was lucky enough to receive plenty of samples, so selecting the final six was not easy. I made sure to select wines in different price points and from different regions, including both the classic and modern styles. While researching for this article I encountered the perfect definition of Carménère as “a jalapeño chocolate bomb”, indeed, if you try them, you will find these notes in most wines made from this variety.

Primus Carménère 2020, Apalta, Colchagua, $20.99
Made from organic grapes, this chewy red was aged for 12 months in 18% new French barrels, it shows ripe plum and blackberry notes, with balsamic hints, a dash of green jalapeño and dark chocolate bits from oak.  Medium plus bodied with grippy tannins that provide tension and structure to what it could be described as a classic or traditional style of Carménère.

Viña San Esteban In Situ Carmenere Reserva 2021, Valle del Aconcagua $13
Hearty yet so smooth, this red included 5% of Cabernet Sauvignon in its blend and is aged in both French and American oak for 12 months. This expansive red shows black cherries, cumin, black pepper and tomato leaf notes. Very balanced tannins lift up the gorgeous finish.

Morandé Carménère Vitis Unica 2021, Maipo $20
A powerbomb red from Cabernet Sauvignon’s own territory: the Maipo Valley. This luscious red  was aged in 2,000 and 4,000 liters foudres (80%) and the rest in French barrels. So fruity, rich and silky, showing plum compote and pomegranate notes,  with spicy cinnamon and roasted coffee bean hints. This is a modern style of Carménère. 

Los Vascos Cromas  Carménère Gran Reserva 2020, Colchagua $23.99
Made from 100 %  Carménère, this appetizing red is saturated with ripe plum and boysenberry fruit, combined with notes of nutmeg, graphite and roasted green pepper. So delicious and smooth, it reminds me of Malbec.

Terranoble Carménère CA2 Costa 2020, Colchagua (Costa) $36
Fleshy red made from grapes grown in granite and clay soils, this single vineyard wine was aged for 16 months, in a mix of foudres and new 300 liters barrels. It shows appetizing blackberry and ash notes, with spicy mint notes from pyrazines and a vibrant finish. Dazzling!

Montes Wings Carménère 2020, Apalta, Colchagua $55
Outstanding red made with grapes from the Apalta vineyard which includes 15% of Cabernet Franc, planted in granite soils. This wine was aged for 18 months in 70% new French oak barrels. One of the finest Carménères I tasted lately, showing  blueberry and blackberry notes with black pepper and garrigue hints. So elegant and linear, with refined tannins, this one will definitely improve with cellar aging. 

Don’t you think it’s time to give all of these a try? I hope you do. Until the next one. Cheers! Silvina.
 

#thoughtsoflawina #Carménère #Chile #DrinkupAmerica #drinkchile #chileanreds

Tips to help you identify your favorite Wine Styles!

One of the reasons I started blogging about wine almost three years ago was to help you, my dear reader, not only to learn a bit more about wine, but also to help you identify what wines you like and what you don’t like and should avoid!

We have to agree there’s nothing more frustrating than to buy a bottle of wine and after tasting it, realizing it was not what you hoped for! I always say thank God for tastings! they happen, so that we can get a sip before we decide and in a way start filling our mental wine library/ bank. So, next time you see a person with a few bottles opened at your favorite wine store, go ahead and stop for 5 minutes and try whatever they are offering, maybe there’s a jewel there waiting to be discovered.

But the truth is, there’s so much wine on the shelves, even if you have the money and time, it’s going to be extremely difficult to taste all of it. And even if you do taste a lot, the next step is identifying the different wine styles you like. I suppose in life it is the same, you need to know what you want first, in order to pursue it!

Hopefully, this classification below will help shed some light into the sea of wine labels you encounter in stores and online. Some of which have been smart enough to classify their bottles by style, instead of by grape or country, like most retailers do. 

Now, the elements in wine play an important role here when talking about styles, since they vary and connect differently. Fruitiness can vary from nonexistent to mild, from balanced or too intense or concentrated, acidity can go from low, medium or high, body can be light, medium or full (alcohol plays an important role here) and oakiness might be present or not. In the case of the reds, we need to add one more element which is tannin. Tannins can go from non-existent to mild and smooth, or super tannic (harsh). Of course each variety has their own character/aroma profile and depending on climate the same grape could smell/ taste differently, a Chardonnay could be very tropical in warm/ hot locations:  and will show pineapple, guava, passion fruit notes or in a cool climate it could show citrus, lemon, green apple notes. 

To make things easier I created this classification below. I also took the time to explain some of the terms too. 
Once upon a time when I used to coordinate and pour at in-store tastings, the two questions I always asked to all customers that walked through the door were: Do you want to taste my wines? Followed by which wines do you like or normally drink? This helped me identify whether the person in front of me would like or wouldn't like what I was serving.

So, are you ready? Let’s play the game, If you like...? You should fill out with one of the categories below, to obtain your answer.

First, Whites: 

*Bone-dry, mineral and neutral whites: You like whites that are usually light in body with high acidity, no oak and kind of neutral with light aromatic character, some notes they may show: almond, hazelnut, lemon and pear flavors. Then go for: Muscadet, Pinot Grigio, Soave, Orvieto, Airén, Aligoté, Pinot Blanc, Gavi,Verdicchio.

*Green, tangy whites: You are like me! We have the same wine taste. You like crisp and refreshing whites, with herbaceous, vegetal notes: green pepper, peas, asparagus, fresh grass, minerality and citrus (lemon, lime) notes, good acidity here too. Then go for: Sauvignon Blanc, Chenin Blanc, Verdejo, Gruner Veltliner, dry Riesling.

*Aromatic whites with intense fruit or floral notes: I also love this style, especially as an aperitif or with spicy foods. You like wines with intense fruit or floral notes (lychees, roses, apricot, peach). They could be light to medium bodied, usually without oak. Then go for: Viognier, Riesling, Albariño,Muscat, Torrontés, Moschofilero, Gewurztraminer.

*Bold whites with nutty notes: nutty notes come from oak, it could be a touch like in Burgundian Chardonnay or a lot like in CA Chardonnay. But also, these are the biggest whites of the spectrum so expect: plenty of body and fruit here. If you close your eyes, it will be almost as if you are tasting a red. Then go for: good quality Burgundy Chardonnay, and Chardonnay from warm climates: California, Australia, Spain, these will have more oaky flavors.

Now Reds:
*Delicate and velvety reds: then you like wines that are light to medium bodied with strawberry, raspberry, cranberry or other red fruit flavors. Light on tannin and mellow. Then go for my favorite red grape: Pinot Noir! from anywhere in the world, but Burgundy if you have $$$$, if not Oregon, California or Chile.

*Juicy fruity reds: here I include two categories, fruit forward and fun like Beaujolais (banana, bubble gum notes) and young Garnacha/Grenache (strawberry, raspberry) or mouthwatering, with light to medium bodies, high acidity and refreshing, featuring red or black fruits and some herbaceous notes.  Then go for light Italian reds, with solid acidity: Chianti, Barbera, Dolcetto, Valpolicella.

*Spicy warm reds: I like these because they have plenty of fruit aromatics and spice, but also a bit of structure from tannin from grapes or oak. These are usually medium to full bodied, some featuring black pepper, chocolate, cinnamon, vanilla, clove or other spicy notes. Then go for: Syrah, Malbec, Carmenere, Pinotage, Zinfandel, Tempranillo (Rioja, Ribera del Duero, reserva and gran reserva).

*Bold and Intense reds: these are big big big! Tannic, with concentrated black fruitiness (blackberry, plum, black cherry), full bodied and with oak. I like to call them A Powerbomb! These are the biggest reds of the spectrum! these you age for a long time. Go for: Napa Cabernet Sauvignon, Bordeaux, Barolo, Barbaresco, Douro, Priorat, Châteauneuf-du-Pape, Uruguayan Tannat.

Now Rosé: they can be fruit forward or dry.

*Fruity Rosé: with some rs (residual sugar) go to White Zinfandel or any rosé from the New World, where there’s plenty of sun and the grapes get riper, for example Portuguese,Argentinean, Chilean, Australian. They will feature aromas of watermelon, strawberry, ginger.

*Dry Rosé: is on the other hand more serious, crisp and refreshing sometimes mineral. Tons of complexity here! Then, go for Provence, Languedoc, Navarra and Rioja rosés.

Finally Dessert Styles:

*Golden and sweet wines:these are rich, full of honey, dry apricot and quince flavors. Most of them made from botrytis affected grapes. These are sweet and delicious to have as dessert or with dessert. Go for Sauternes, Quarts de Chaume, Alsace SGN or VT, German Riesling BA or TBA,Hungarian Tokaji or Canadian Ice Wines.

 
*Warm, fortified wines: if you like these, you like high alcohol, full bodied dessert wines that can taste of molasses, chocolate, raisins, prunes, dates,brown sugar, caramel, toffee, some have been oxidized. Then, go for Port, Madeira and sweet Sherries (Oloroso, PX).
  
I probably omitted a style or two, but this post should be the beginning for you my Dear Winos and a sample of everything that is out there. Now, what are you waiting for? go discover more! Cheers! Silvina.

 

 
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Elements in Wine: Body and Texture

If you were a wine, what would you be? I normally pose this question to my students, when talking about body in wines, and I usually do a comparison between Sarah Jessica Parker (skinny and bony) or Jennifer Lopez (voluptuous with curves) to help them differentiate what they are experiencing on their palates when tasting different wines.

See, when talking about body in wines, most of the wine critics, use different descriptors like angular, linear, for wines that have high acidity or structured for wines that have high tannins and then there’s the opposite: rounder, beefier, for wines that are all about ripe fruit and alcohol and velvety or smooth when dealing with wines with very soft tannins. The typical example of an angular wine is a Cabernet Sauvignon, while Malbec is a great example of a round wine. Of course, most wine educators prefer to compare wine with dairy products, and then they talk about wines that feel like light skim milk (light bodied), wines that feel like regular milk (medium bodied) and wines that feel like heavy cream (full bodied). In the case of Cabernet Sauvignon, angular wines will be sharp, with marked corners, because of its acidity and/or tannins, while round wines like our Malbec will be plush, fleshy, spreading their weight fully on your palate.

Keeping in mind that tasting is very subjective, I tend to like light bodied wines, with some acidity, which I think give wines their elegance and freshness. I like Riesling and Sauvignon Blanc for whites, Pinot Noir and Barbera for reds. I also like medium bodied wines with some spice, wines that have smokey flavors, white or black pepper, vanilla, cloves, chocolate, and leather or cedar notes like a good Rioja Reserva, Argentinean Malbec or Chilean Carménère. As a rule, I tend to avoid wines that are too tannic, too alcoholic or too overripe (this happens when the fruit profile tends more towards prunes and raisins, instead of fresh black fruits).

When talking about wine bodies, we must also talk about textures in wines, and of course the finish. When you taste these wines, what is their mouthfeel? are they silky, like a Pinot Noir? or coarse like some young Barolos?  Or perhaps, savory and meaty like Chilean Carménère?, are they simple/ one dimensional or complex: showing different dimensions, and layers of flavors and nuances that open up with every sip?  After you taste them, do they stay on your palate for a while or disappear quickly? and how long is the finish? Usually the longer the finish, the better the wine. 

To give you an idea of what you can expect in wines according to body, here are a few tips:

Light bodied wines usually come from these grapes/regions: Riesling, Grüner  Veltliner, Pinot Grigio, Muscadet, Gamay (Beaujolais), Pinot Noir (Burgundy/ Oregon), Sangiovese (Basic Chianti)  Barbera, Dolcetto, etc. If you like this style, stick to wines that come from cool to moderate climates. I know you need to know some geography!

Medium bodied wines come from these other grapes/regions: Sauvignon Blanc (New Zealand, Chile, Loire), Albariño (Spain), Verdejo (Spain), Gewurztraminer (Alsace, Germany), Chenin Blanc, (Loire Valley, South Africa) Tempranillo (Rioja Crianza and Reserva), inexpensive Merlot and Cabernet, most Rosé, etc. If you like this style, stick to wines that come from moderate and/or maritime climates.

And Full bodied wines come from these grapes/regions:  Viognier, Châteauneuf-du-Pape Blanc or red, Chardonnay from California or Australia, Cabernet Sauvignon from California or high end Bordeaux, Zinfandel, Syrah, Nebbiolo (Barolo and Barbaresco), Tannat (Uruguay), Douro, Malbec etc. If you like this style, stick to wines that come from warm to hot climates.

Following what I just said above, I dare you to buy a bottle of each tonight! and taste them together in a flight, so that you can experience the different bodies and textures, this will surely help you identify the best style of your choice and to clearly see the difference.

My recommendations for this week are three excellent full bodied reds that are super round and smooth, they come from Luke Winery, located at Wahluke Slope AVA, Columbia Valley, WA. 

Luke Cabernet Sauvignon 2018 showcases blackberry and cassis notes, with a touch of mint and smoky flavors, beautiful and supple tannins make this less angular than your typical Cab. Delish! $25
Luke Merlot 2018 is my favorite of all three, it features plum and blackberry fruits with a touch of vanilla and cedar notes from oak. Merlot is the typical example of a plush wine for me, and always a crowd pleaser, even for those that don’t usually drink red. $25
And finally Luke Red Blend 2018 is an explosive combination of 60% Cabernet Sauvignon, 20% Syrah and 20% Merlot, showing blueberry and cherry with chocolate and spicy black pepper notes. Opulent! $20. All three are distributed nationwide by Folio wines.

Until the next one, Cheers! Silvina.
#winebody #thoughtsoflawina #lightbodiedwines #mediumbodiedwines #fullbodiedwines #winetexture.

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Matching Foods with Wines, plus Holiday Recommendations

With the holidays a few days away, and thinking about all the wonderful food you are about to enjoy soon, I decided it was time to talk about matching food and wine. Especially, because wine plays always a very important role in all of your holiday gatherings. Let's start by the beginning with rule #1: when matching food and wine, it's important to keep the balance between the two.

All of my winos have heard me say this, many times: the most important quality a wine can have, is its balance.  Balance of the elements is the holy grail of any wine producer in the world, it’s important to integrate all key components in a wine: fruit, acidity, tannins, alcohol, sweetness and body; so, that no element overpowers the other, the same rule applies when matching food and wine, we don’t want the wine to overpower the food or worse the wine to disappear when matched with the incorrect dishes. No, Cabernet Sauvignon with chicken or turkey please!

A few things to keep in mind here, when in doubt, keep it local, meaning match wines and dishes from the same region. One of the best matches is Goat Cheese with Sancerre (Sauvignon Blanc from the Loire Valley), Beef Bourguignon and Pinot noir, Sausages and Alsace Riesling etc, do match local foods with local wine.

Body in wine is a key element to match with food, if you eat/cook light dishes, then the obvious choice will be a light bodied wine: Baked Flounder and Pinot Gris for example and match big dishes with big wines: Steak and Cabernet Sauvignon or Lamb with Syrah. Match, light with light and big with big, and there’s plenty of medium bodied wines to match with everyday meals, such as Pizza, Hamburgers, Quiche. Also not only consider the main component in the dish but also the sauces, since these can change the texture of any dish.

Acidity: in the case of acidity, we can apply the law of opposites: high acid wines will go well with sweet dishes. I’m not talking desserts here, but dishes with sweet sauces. Acid can also be reduced when matched with fat, french fries and champagne (try it, it’s so good) And of course acid will match with acid, or in place of acid, if you use lemon in your dishes, then match this dish with a high acid wine.

Tannins: these are usually drying in your palate and bitter, so when considering a pairing look for dishes that will soften them in your mouth. Protein and fat can help reduce and soften the blow of the astringency found in tannins. That is why most red tannic wines will pair beautifully with hard cheeses and red meats.

Oak: oaky wines are better matched with dishes with butter and cream; these two ingredients will make dishes big so choose big wines. A good example of this, is lobster with oaky Chardonnay. Also, consider here the spices that oak in wines may provide, like coconut, or vanilla, caramel, coffee, chocolate, etc.

Match savory foods with savory wines, spicy wines (I will dedicate a post about these wines soon, Carménère and Malbec are two examples) are perfect with savory foods, but be careful with the spices, some may be too hot. Spicy wines go well with Middle Eastern foods. Now, if your dishes are very hot like Chili, it will be best to match them with an off dry or sweet wine, applying the law of opposites: do match Riesling and Indian Food.

Sweet dishes such as dessert will go very well with sweet wines, or a sweet wine can replace dessert, instead of eating cake, you can have a glass of Sauternes, or Port. Match Port with Chocolates, Ice Cream with PX Sherry, Tarte Tatin with Sauternes, Moscato D’Asti and Birthday Cake.

More recommendations in the chart below:

Beef, Lamb Chops, Hard Cheeses	Powerbombs: Barolo, Bordeaux, Priorat,  Rhone Valley reds, Ribera del Duero, Argentinean Malbec, CA and Chilean Cabernets.
Veal, Salmon, Tuna, Chicken, Turkey	Light and Classic:Pinot Noir, Burgundy, California or Aussie Chardonnay, Rosé
White Fish: filet of Sole, Pollock, Cod	Medium Whites:Sancerre, Pouilly Fume, NZ Sauvignon Blanc
Charcouterie, Hamburgers,Pasta	Light Reds:Beaujolais, Rioja Crianza, Chianti, Barbera D' Alba
Vegetarian Dishes	Light Whites: Pinot Grigio, Alsace and German Riesling, Austria Gruner Veltliner
Oysters, Shrimp, Sushi	Dry Whites: Muscadet, Chablis, Manzanilla and Fino Sherries, Champagne

My Holiday Recommendations:
Below are some of the wines I tasted lately and loved! Some of these are a bit pricey but they are so worthy of once or twice a year splurge.

Sparkling:
Amiraut Crémant de Loire Les Quarterons NV $31.99
Delamotte Champagne Brut NV $65.99
Laurent Perrier Brut NV $45 

Big Reds:
Famille Perrin Gigondas La Gille 2017 $38.99   
Marqués de Cáceres Gran Reserva 2011, Rioja $39.99
Charles Krug Cabernet 2016, Napa $30
Allegrini Amarone della Valpolicella 2014 $60
Alion 2015, Ribera del Duero $125

Cheers! Silvina
#thoughtsoflawina #lifeisbetterwithlawina #winewednesday

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