Wine Infographic: Burgundy Cheat Sheet

New in the wine cheat sheet series:  Burgundy!

See the full collection of wine cheat sheets here.

To see the Cheat Sheet in full size…
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You may also be interested in:
French Wine Cheat Sheet
Bordeaux Cheat Sheet
Champagne Cheat Sheet
Loire Valley Cheat Sheet
Botrytis (Noble Rot) Cheat Sheet
Wine Altitude Cheat Sheet

Wine Infographic: Wine 101 Cheat Sheet

Next in the wine cheat sheet series:  Wine 101.  Everything you need for a basic understanding of wine.

To see the Cheat Sheet in full size…
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You may also be interested in:
Acid 101
Tannin 101
U.S. Wine Cheat Sheet

Wine Infographic: New and Improved Australian Wine Cheat Sheet

I'm redoing some of my older wine cheat sheets with a better look and more information. Here's the new and improved Australian Wine Cheat Sheet!

To see the Cheat Sheet in full size…
…in Internet Explorer, right click on it and select “open in new tab.”
…in Chrome, right click on it and select “open link in new tab.”
…in Firefox, right click on it and select “view image.”  

You may also be interested in:
Chilean Wine Cheat Sheet
Syrah/Shiraz Cheat Sheet
South African Wine Cheat Sheet
New Zealand Wine Cheat Sheet

Wine Infographic: Champagne Cheat Sheet

Next in the wine cheat sheet series:  Champagne!  The most important thing is if it doesn't come from the Champagne region in France, it is not Champagne.  Just call it sparkling wine.

See the full collection of wine cheat sheets here.

To see the Cheat Sheet in full size…
…in Internet Explorer, right click on it and select “open in new tab.”
…in Chrome, right click on it and select “open link in new tab.”
…in Firefox, right click on it and select “view image.”   


You may also be interested in:
Wine Infographic:  French Wine Cheat Sheet (new and improved)
Wine Infographic:  Loire Valley Cheat Sheet
Tour Bordeaux with a French Wine Scholar in 2017

Wine Infographic: French Wine Cheat Sheet - new and improved!

The original French Wine Cheat Sheet was one of the first wine cheat sheets I ever made, more than 3 years ago. I've gotten better at it since then! Here's the new and improved version.

This kicks off a greater focus on French wine in my personal tasting and studying, in preparation for being the wine educator on a river cruise through Bordeaux next year. Want to come along? Find more info here:  Tour Bordeaux with a French Wine Scholar.

The full collection of wine cheat sheets is here.

To see the Cheat Sheet in full size…
…in Internet Explorer, right click on it and select “open in new tab.”
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Wine Infographic: California Wine Cheat Sheet

Next in the series of wine cheat sheets - California!

See the full collection of wine cheat sheets here.

To see the Cheat Sheet in full size…
…in Internet Explorer, right click on it and select “open in new tab.”
…in Chrome, right click on it and select “open link in new tab.”
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You may also be interested in:
Texas Wine Cheat Sheet
Cabernet Sauvignon Cheat Sheet
Washington-Oregon Wine Cheat Sheet

Wine Infographic: Loire Valley Cheat Sheet

Next in the Wine Cheat Sheet series:  Loire Valley!

See the full collection of wine cheat sheets here.

To see the Cheat Sheet in full size…
…in Internet Explorer, right click on it and select “open in new tab.”
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You may also be interested in:
An eclectic list of good white wines under $15
Sauvignon Blanc Cheat Sheet
Returning to Messina Hof for my 1st harvest and grape stomp!

Wine Infographic: Washington and Oregon Wine Cheat Sheet

Next in the wine cheat sheet series:  Washington and Oregon!

See the full collection of wine cheat sheets here.

To see the Cheat Sheet in full size…
…in Internet Explorer, right click on it and select “open in new tab.”
…in Chrome, right click on it and select “open link in new tab.”
…in Firefox, right click on it and select “view image.”   

You may also be interested in:
Texas Wine Cheat Sheet
Cabernet Sauvignon Cheat Sheet
Wine Altitude Cheat Sheet
Riesling Cheat Sheet

Meet Ferrari (not the car, the sparkling wine!)

Lately, I've been interested in learning about wines from higher altitudes (as you may have noticed from the Wine Altitude Cheat Sheet and the article on wines from San Juan, Argentina), and an invitation I received to taste the wonderful sparkling wines of Ferrari fit perfectly with that theme.

Giulio Ferrari founded the company in 1902, and in 1952 handed it over to the Lunelli family, which still runs it. Fun fact:  by law the name Ferrari may be used in Italy only by the car maker and the wine maker - no one else. 

Ferrari is famous for its sparkling wines made in the traditional method (though it also makes mineral water, Prosecco, grappa, and non-sparkling wines). Only 10% of sparkling Italian wines are made using this method, and Ferrari is the most well known producer. The traditional method is the same as the method used in Champagne and is called Metodo Classico in Italy. (See the details of this process here. Most Italian sparkling wines, like Prosecco and Moscato d'Asti, are made using the tank or Charmat method.)

The sparkling wines of Ferrari have several things in common with Champagne, in addition to using the same process. A second similarity is the grapes, as the wines are made primarily from Chardonnay and Pinot Noir. A third is the soil:  Ferrari's grapes grow mainly on limestone, while Champagne is famous for its chalk, which is a type of limestone.

Ferrari's vineyards are located in the Trento DOC area, within the larger winemaking region of Trentino-Alto Adige in far northern Italy. Altitudes range from 985-2300 feet (300-700 meters). You can read about the potential effects of higher altitude winemaking here, but in this case the most important effects are that it helps the Chardonnay grapes to maintain their acidity, slows the grapes' ripening so the flavors can become more complex, and creates very gentle tannins in the Pinot Noir. Some say the altitude also helps the resulting wine stay younger and fresher longer.

Ferrari's grapes are both estate grown and supplied by local growers in close partnership. No herbicides or pesticides are used, and all the growers are either already organic or transitioning to organic.

Ferrari's sparkling wines come in 3 categories:

• The Classic Range, including Ferrari Brut and Ferrari Rosé
• The Perlé Range, including the regular Perlé, the Perlé Rosé, and the Perlé Nero, with about 5-6 years of aging
• The Riserva Range, including the Lunelli and Giulio Ferrari wines, with 8-10+ years of aging

Despite the similarities with Champagne, these wines do come across quite differently. They give a younger, fresher impression, with less of the richness, heaviness, or breadiness that some people don't like about Champagne. But they maintain the great flavor and complexity that you want from a good sparkling wine. The prices are attractive, with the Classic Range starting at below $30 per bottle. The upper level ranges are also competitive with the prices of top quality Champagne.

I tasted Ferrari's delicious wines at Houston favorite Tony's restaurant, paired with wonderful food, and I've included some of my notes below. I hope you'll try Ferrari for yourself this holiday season. I love these wines, and I don't think you'll be disappointed.

Ferrari Perlé 2007, 100% Chardonnay, $35

Aromas of brioche, apple, peach, floral. Tastes crisp, young, and fresh, despite being 7 years old. This was served with a salmon tower with cucumber, granny smith apple, avocado, and mango. Try it with any seafood or poultry that's light, fresh, and not too strongly flavored.

Ferrari Perlé Rosé 2006, 80% Pinot Noir and 20% Chardonnay, $59

The wine is a beautiful pink-salmon color, with most of the aromas mentioned above, plus ripe strawberry (and maybe candied orange?). It was served with lobster risotto with mushrooms and lobster roe. This is for your seafood or poultry that's rich and a bit more flavorful.

Ferrari Perlé Nero 2006, 100% Pinot Noir, $78

This is similar to the rosé described above, but richer and heavier. Accordingly, it should be paired with food that's one step heavier and richer as well. We drank it with heirloom beet and foie gras soup. The soup was possibly the most surprising dish of the meal, rich and delicious. I like beets, but I had no idea they could taste like this. I ate it all before I even thought about taking a picture...


Moving on to the Riserva Range...

Ferrari Riserva Lunelli 2006, 100% Chardonnay, $59

This wine goes back to Chardonnay, but has more tartness and minerality than the Perlé made from Chardonnay. It's quite rich, with vanilla aromas that come from the 1st fermentation in oak.

Giulio Ferrari 2001, 100% Chardonnay, $100

Due to the age, this wine was a dark yellow color, almost gold, and smelled of roasted pineapple, brioche, honey, pastry, and almond. Amazing.

With the previous 2 wines we ate halibut with caviar, raisins, and kale.

Giulio Ferrari 1995, 100% Chardonnay, $100

I felt so lucky to get to try this one. It was still amazing after 19 years, with aromas of almonds, honey, vanilla, floral, a maybe a little raisin?

For dessert we had a pineapple and white chocolate "candy bar," which was even more decadent than it looks.

Wine Infographic: New Zealand Wine Cheat Sheet

Next up in the series:  New Zealand!  You're probably familiar with New Zealand's famous Sauvignon Blancs, but they make other wines too, many of which are light, fresh, and great for warm weather.

See the full collection of wine cheat sheets here.

To see the Cheat Sheet in full size…
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You might also be interested in:
Improve Your Tasting Skills: Sauvignon Blanc and Gooseberries

Burgundy, Bottle Aging, and Tertiary Aromas

I’ve pointed out before that many of us keep our wine for too long, and that most wines don’t improve after the first few years in the bottle.  Of course, there are exceptions to that rule, and one of them is Burgundy. This week I attended a tasting, hosted by the Bourgogne Wine Board (BIVB), of older vintages of Burgundy from 1996 to 2006.  These wines were amazingly fresh and fruity for their age.  Some of them were still improving and could last another several years (or 10). 

Let’s briefly review what happens when wine ages:

1. The molecules of acid and alcohol bind together in new and exciting ways, creating additional, more complex flavor and aroma compounds. (more on that here)
2. Tannins soften and mellow (and eventually begin to precipitate out of the wine, creating sediment).
3. Fruit aromas change from fresh to dried, and eventually fade, while the non-fruit aromas (like earthiness or minerality) become more prominent.

In tasting notes, you sometimes see wine aromas described as primary, secondary, or tertiary.  This has to do with #3 above.  Primary aromas come from the fruit itself.  Secondary aromas come from the winemaking process (oak aging, malolactic fermentation, aging on the lees, etc.).  Tertiary aromas come from bottle aging.  In older wines, the primary aromas move to the back seat, and the secondary and tertiary aromas start driving.  For instance, a young Burgundy that is primarily fruity with a hint of earth and sweet spice could potentially age into an amazing Burgundy like the one I tasted a few weeks ago that smelled like incense – seriously, it smelled just like church on Easter.  The fruit character was still there, but muted, and the sweet spice aromas had evolved into an intoxicating incense bouquet.  (This kind of transformation won’t happen every time – just with the best wines under the right conditions – and it will depend on what the original aromas were.)

Back to Burgundy...  Both red and white Burgundies are capable of aging well, as long as they are stored properly (in a cool, dark place, not too dry, and not bumped around too much).  Burgundy's wine regions – also called appellations, AOCs, or AOPs – are divided into a hierarchy.  Grand cru is the top, then premiere, then village, then regional.  Here's a handy list of all the appellations from the BIVB website, which indicates which level in the hierarchy each appellation holds.  For long-term aging (10+ years), focus on appellations at the village level or above.  The Cote de Nuits and Cote de Beaune sub-regions are particularly known for good quality and ageability.  These can be expensive, so if you have less money to spend, a cheaper bottle can still age, just maybe not as long.  Burgundy is one of the increasingly rare regions where the wines are built to age.

I plan to create my own cheat sheet for Burgundy at some point, but for now, check out the one from Wine Folly below.  All those appellation names are what you will look for on the bottles!  (click to enlarge)

You may also want to read:
A little chemistry explains a lot
Is your wine over the hill?
French Wine Cheat Sheet
Chardonnay Cheat Sheet
Pinot Noir Cheat Sheet

Mulled Wine Recipe

I love mulled wine on a cold day.  I drank some a few weeks ago at Dickens on the Strand in Galveston, decided to serve it at a holiday party I was hosting, and went in search of a good recipe.  Some of the recipes I found had a multitude of steps and seemed awfully tedious.  Others were more cider than wine, or loaded with a ton of sugar.  Here is my version – not too sweet, highly spiced, and easy.

For the red wine, you want something inexpensive, fruity, and not too heavy on the tannin.  I used a Cotes du Rhone, but nearly anything would work – Malbec, Merlot, Pinot Noir, lighter Syrahs.  I’d avoid using the heaviest, most tannic reds – like Cabernet Sauvignon or the heaviest Syrahs – but most of those are more expensive that what you’d pay anyway for a mulling wine.

Mulled Wine (makes ~6 cups)
1 bottle red wine
3 cups of apple juice (100% juice - no added sugar)
8 teaspoons of honey
2 large (or 4 small) cinnamon sticks
1 whole nutmeg
12 whole cloves
12 whole allspice
1/4 cup brandy
juice from 1 small or 1/2 of a large orange
1/2 teaspoon vanilla

1.  Add the wine, apple juice, honey, and spices to a sauce pan and gently simmer it on the stove for 5 minutes.  (Don't worry, not that much alcohol will actually cook off in that short a time! Of course, with all the apple juice, this is not a high-alcohol drink anyway.)
2.  At this point, either turn the heat down as low as it will go, or transfer the mixture to a crock pot set to warm.  The crock pot works very well for keeping everything warm over of the course of a party.
3.  Then stir in the brandy, vanilla, and orange juice.

Taste and feel free to make adjustments.  I like it just like this, but if it’s too strong, or too highly spiced for you, just add more juice or cider until it tastes the way you want.  If you want it stronger, add more wine, brandy, or spices.

You can serve this right away, but it tastes even better after being kept warm for a few hours.  Serve it with the spices, or strain them out as you fill individual cups.  Leftovers will keep for a couple of days in the fridge, but remove the spices first so they don't continue to flavor the wine and become overpowering.

I've been wondering whether this recipe would also work with white wine.  Have you (or would you) make mulled white wine?

Ideas for Thanksgiving

Here are some thoughts to help you select a wine (or wines) for Thanksgiving.

Whites:

I've never seen a recommendation to serve Vouvray, but I think it would be excellent with Thanksgiving dinner.  Vouvrays come from the Loire Valley in France and are made from the Chenin Blanc grape.  They vary in sweetness, but all combine strong fruit character with earthy/mineral qualities and plenty of acid, which makes them a good match for a variety of foods.  I can recommend 2 that are available at our local Bay Area Spec's:  Sauvion, which is on the drier side ($11), and Chateau Moncontour, which is a "demi-sec" or medium-sweet ($14).

Reds and Rosés:

Pinot Noirs are the classic recommendation for reds, but last year I wrote about some good options from the southern Rhone Valley in France, here.  I mention rosés in that post as well, but I'll add that any rosé from Provence is a good choice.

Bubbles:

The Two-Minute Guide to Bubbles should help you get a fast idea of what you're looking for.  If you decide on Champagne, you may want to read Champagne 101, which includes a guide to the French terms that indicate levels of sweetness.

What am I serving this year?  Much as I hate to admit it, for the first year ever, I may compromise among the various family preferences and end up serving . . . Belgian ale.  I take comfort in the fact that it is the wine of beers.

Wine Infographic: United States Cheat Sheet

Update:  I've revised and updated this cheat sheet. Check out the new and improved U.S. Wine Cheat Sheet.

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I'm working on making cheat sheets for all the major wine regions in the world.  (See the full collection here.)  Here's one covering the United States, without California.  California produces 90% of the wine that comes from the U.S., so it will get its own page.

This overview includes information on climate, grapes, wine laws, and major American Viticultural Areas (AVAs).  AVAs are the American version of AOCs in France or DOCs in Italy, except with far fewer regulations.  I included some technical details that might not be of interest to the casual consumer, but are necessary for any serious wine students to know - such as labeling requirements and latitude.

I chose 4 states to focus on - New York, Washington, Oregon, and Texas.  The first 3 were the top producers of wine in the U.S. in 2012 (after California).  And I included Texas because I live here and I'm interested!

I hope you'll find this cheat sheet useful and educational, and that it will inspire you to try a wine from a place you've never had before!  My personal favorites from these regions are Pinot Gris from Oregon, Cabernet Sauvignon and dry Riesling from Washington, and Cabernet Franc and dry Riesling from New York.

To see the Cheat Sheet in full size…
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Wine Infographic: Pinot Noir Cheat Sheet

Here is the third in the series of grape profiles - Pinot Noir.  (See the full collection of wine cheat sheets here.)  It covers the typical Pinot Noir characteristics and the main growing regions.  Use this to learn more about a grape you love or to explore a new one!  (Click on the graphic for a larger view.)

To see the Cheat Sheet in full size…
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Getting to Know Sartori di Verona

“Two households, both alike in dignity,

In fair Verona, where we lay our scene…”

I was fortunate to be invited to lunch this week with Italian winemakers Andrea Sartori and Franco Bernabei who create the wines of Sartori di Verona.  Over lunch they discussed their philosophy of winemaking and shared 7 of their lovely wines. 

The Sartori family has been making wine for 4 generations, and Franco Bernabei has been a consulting winemaker with Sartori di Verona for 11 years.  They want their wines to reflect the character of the grapes as well as the uniqueness of the region (its terroir).  They minimize the use of pesticides and fertilizers to keep the soil healthy and produce high quality fruit.  Bernabei says that when you drink the wine “you should feel like you’re chewing a grape.”  They focus on elegance and balance, and it shows in their wine!

The biggest surprise for me was the Pinot Grigio.  I’m usually not a fan of these, since many of them have so little flavor.  Not this one!  This is quite possibly the best Pinot Grigio I’ve ever had.  It retains its crisp freshness while having a lot of juicy fruit on the palate.  So yummy.  (Update:  I'm told the Pinot Grigio is available at certain HEB locations in the Houston area.)

The most unusual wine we tasted, called “Ferdi,” is made from dried Garganega grapes and fermented on the skins (very unusual for a white).  The inspiration for this wine was to make a “white Amarone.”  Amarones are made from dried grapes and very concentrated in flavor.  As a result, Ferdi is a full-bodied white wine that can hold its own when paired with heavier foods that would normally require a red wine.  This is a “super white” – a white wine that can do nearly everything a red can.  And it’s delicious.

The only wine we tasted that I know for certain is available in Houston is the Sartori Amarone della Valpolicella.  Amarones can be overpowering because of their intensity and sometimes high alcohol; they often need to breathe for a long time or to be served with very hearty food.  This one was rich in flavor, but easy to drink.  It maintained its fresh, crisp fruitiness along with the signature earthy flavors of an Amarone.  Spec’s in Houston sells the 2008 vintage for $42.  It is also available by the glass or bottle at Sorrento Ristorante on Westheimer just east of Montrose.

drying grapes for Amarone

We also tasted a Pinot Noir, a Valpolicella, and 2 other Amarones.  All the wines had a lovely balance of fresh fruit and earthiness, with good acidity.  These are incredibly tasty wines, food-friendly, and a great value for the price.  If you run across a Sartori wine, get it!  I don’t think you’ll be disappointed.  And if I learn more about where to get them I will post the information here. 

Here are the details on all the wines we tasted:

Champagne 101

As a follow-up to the sparkling wine decision map I posted recently, I thought I’d share some details on Champagne, the most famous sparkling wine in the world.  Understanding what makes Champagne unique can help you understand why you like it (or don’t), and help guide you to other sparkling wines you may like.  

What makes Champagne different from other sparkling wines?

A sparkling wine can only be called Champagne if it is made within the legally defined boundaries of that region in northern France.  This is based on the French concept of terroir, which means that a wine expresses the place where the grapes are grown.  

The process is also important.  The Champagne method is the highest quality method of making sparkling wine.  When it is used outside the Champagne region, it is called the traditional method.  Here’s an overview of the steps in the process:

Wine Infographic: French Wine Cheat Sheet

Update:  I've created a new and improved French Wine Cheat Sheet.  Find it here.
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For the Introduction to French Wine class that I taught last week, I developed a one-page cheat sheet for the major regions, grape varieties, and appellations.  I've found this information extremely useful when buying French wine, so hopefully it will help you branch out and try something new!  (See the full collection of wine cheat sheets here.)

To see the Cheat Sheet in full size…
…in Internet Explorer, right click on it and select “open link.”
…in Chrome, right click on it and select “open image in new tab.”
…in Firefox, right click on it and select “view image.”  

The Big 6 and Where They're Hiding

Remember how I said the #1 factor that makes wines taste different from each other is which grape was used to make them?  And remember how I said that the majority of wines in the world are made from only 6 grapes?  Well here they are again, along with some notes on how they’re likely to taste:

With only 6 grapes to think about (for now), it’s pretty easy to determine which ones you like and which you don’t.  You may have already tasted most of these at some time or another.  Whether you want to taste them all to see which you like, or whether you know what you like already, you have to know where to find your preferred grapes – that is, in which bottles!