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

Introduction to the Grapes of Texas

Now is a great time to get interested in Texas wine. Texas is the 5th largest wine producer in the country with more than 300 wineries and growing fast. Texas has more wine history than most people know -- vines were planted in Texas in the early 1600s, which is earlier than they came to California. In the early 1900s transplanted Texan Thomas Munson played an important role in solving the worldwide phylloxera crisis using rootstock from Texas grapes. The Texas wine industry today is often compared to the California wine industry in the 1970s -- the winemakers are still experimenting to see what works best in the climate, the quality ranges from very high to low-but-improving, and the wine is generally undervalued. Check out the Texas Wine Cheat Sheet for an overview of Texas' wine regions.

Most people think about wine in terms of grape variety. Learning about the grapes of a region is a good beginning for learning about the region's wines, but it's especially important in Texas because winemakers here are still figuring out what grapes grow best. In Burgundy winemakers have spent hundreds of years perfecting the wine identity of the region and the marriage of grape to vineyard site. In Texas these are open questions. So far, wineries and grape growers in Texas have tended to take one (or a combination) of the following approaches to their grape selection.

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…
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Wine Infographic: Syrah/Shiraz Wine Cheat Sheet

The next edition in the Wine Cheat Sheet series - Syrah/Shiraz!  See the full collection here.

To see the Cheat Sheet in full size…
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You may also be interested in:
Wine Infographic: Australian Wine Cheat Sheet
Sixty-One: An IPA Brewed with Syrah Grape Must
Wine Infographic: Argentina Wine Cheat Sheet

Did you know Louisiana makes wine?

A friend from Louisiana recently gave me my first Louisiana wine.  Although I knew that most states make wine, I had never seen one from Louisiana and wouldn't have thought it had a good climate for winemaking.  I do know quite a bit about wine from east Texas, but I hadn't considered that Louisiana is right next door, and there are strong similarities!

Like east Texas, Louisiana struggles with high heat, humidity, and Pierce's disease.  As a result, Louisiana, like east Texas, grows several hybrid grape varieties which can withstand these conditions and is experimenting with various winemaking techniques and styles to see what best suits these atypical grapes.  

Louisiana has 7 wineries:

• Amato's Winery in Independence, LA
• Casa De Sue Winery between Baton Rouge and New Orleans, LA
• Feliciana Cellars Winery in Jackson, LA
• Landry Vineyards in West Monroe, LA
• On Cloud Wine in Shreveport, LA
• Pontchartrain Vineyards in Covington, LA
• St. Amant Winery in Amant, LA

You can see them on a map here.

I tasted Zydeco Rosato from Pontchartrain Vineyards.  Pontchartrain makes wine from estate-grown grapes as well as grapes imported from California.  Zydeco Rosato is an unusual blend of estate-grown Blanc du Bois, estate-grown Cynthiana/Norton, and California Syrah.

This rosé has an orange hue with aromas of peach, strawberries, flowers, a hint of citrus, and a hint of something vegetal.  Unfortunately there's also an aroma of burnt rubber.  This is a common side effect of using too much sulfur dioxide as a preservative.  The good news is that this aroma "blows off" in a minute or two and then the wine smells and tastes fine.

Zydeco Rosato is dry, with medium body, high acid, and oak influence which gives it a taste of vanilla on the finish.  The tasting note on the web site describes the wine as having a "hint of madeira."  Madeira is a fortified wine which is intentionally oxidized (exposed to oxygen) and maderized (exposed to heat), conditions which are normally considered faults in other wines.  So it's unusual to see a wine compare itself to madeira, but I do smell and taste an impression of madeira here.  It comes across as a hint of nuts and caramel, which is highly unusual in a rosé, but tasted fine if a little strange.  I enjoyed drinking Zydeco Rosato with a variation on this recipe for Winter Pasta (I made it with arugula and basil).  A bottle will cost you about $13.

Can I recommend this wine?  Yes and no.  No, because it's technically flawed and has some odd flavor characteristics.  Yes, because I have a lot of affection for wines like this, from small wineries in out-of-the-way places that are doing unexpected things with unusual grapes and blends.  These wines express their local character in a way that sets them apart, and though they may not be perfect, they're definitely fun and interesting to drink.

  

You may also be interested in:
Texas Wine Cheat Sheet
Visiting Los Pinos in the Piney Woods
Madeira Wine Cheat Sheet

Beers with a Wine Influence

Check out my latest article for HomeBrewTalk.com!

Beers With A Wine Influence

See all my articles for HomeBrewTalk.com here, and for WineMakingTalk.com here.

2 Surprisingly Different Ways to Make Syrah

I love reminding people of the 3 things that make one wine taste different from another:

1. Type of Grape
2. Climate
3. Winemaker Choices

Recently I tasted 2 Syrahs which perfectly illustrate what happens when you take the same grape, grown in the same climate, and apply different winemaking techniques. These 2 Syrahs come from Chile. One is red, and one is rosé. Syrah is an uncommon choice for making rosé. Apart from reading the label, I'm not sure I'd have known that these wines came from the same grape.

These 2 wines were made by the Emiliana Winery in Chile as part of their "Natura" line, which focuses on grapes grown organically and sustainably. (Full disclosure: these wines were sent to me as samples.)

The primary difference between any red and rosé wine is skin contact. The red wine ferments with the grape skins sitting in the juice. The rosé wine has the skins removed from the juice after a few hours. (For more detail about the 3 primary ways to make a rose winé, check out my article on WineMakingTalk.com.)

2013 Natura Syrah

This red is made from 100% Syrah grapes. It has aromas of dark fruits like blueberry and blackberry, vanilla, and leather. 

On the palate, it also tastes of dark fruits, but with some tartness. It has medium body, medium-to-high acid, a good bit of tannin, and a fairly high alcohol content at 14% abv.

This is a nice Syrah, with the characteristics that are expected from the grape. Like many big wines, it benefits from breathing in the glass (or aeration), or could be held back to age for several years.

2014 Natura Rosé

This rosé is made from 85% Syrah and 15% Cabernet Sauvignon, and the Syrah is clearly taking center stage. It has aromas of strawberry, cherry, some minerality, and a hint of lime. There's also a touch of something herbal or vegetal on the nose, which comes from the Cabernet.

On the palate you can taste tart red fruits, with a lot of acidity, and a bit more tannin than I'm used to in a rosé. The level of alcohol was also higher than most rosés at 13.5% abv.

It's fun to see what happens with less skin contact. The higher-than-average levels of tannin and alcohol in this rosé make sense, since Syrah grapes have thick skins and are known for making big, powerful wines. From the red to the rosé the fruit character changes from darker fruits to red fruits, and the minerality and hint of lime were a surprise. 

This kind of comparative tasting reminds us that the juice from red grapes is clear, and could be made into a white wine. Tasting these wines together, we get a hint of what pure Syrah juice might taste like if it were fermented as a white wine, and we get to experience some Syrah flavors that normally don't get to express themselves. 

The best wine tastings teach you something interesting about wine overall. And often the best way to do that is to select wines that all have several characteristics in common, with just one difference, so you can see how that difference impacts the wine. In this case, the grape and climate were the same, but the winemakeing techniques differed.  For more ideas on how to set up comparative tastings like this, check out my article "Building a Better Wine Tasting."

For more about Emiliana, I wrote a longer post a few years ago about some of their other wines. And I can't mention Emiliana without linking to their extremely cool interactive biodynamic/organic vineyard.

You may also be interested in:
Chilean Wine Cheat Sheet
Top 3 Things to Know About Biodynamic Wine

Sixty-One: An IPA Brewed with Syrah Grape Must

Dogfish Head makes exciting and innovative beer, some of which I've written about before (here, here, and here). Ironically, many of their beers are inspired by ancient recipes. This one involves a combination of beer and wine, so of course I had to try it.

The Dogfish Head web site tells me that the idea for this beer, called Sixty-One, came about when the brewery president ordered a 60 Minute IPA and a glass of his favorite red wine. On a whim he poured a little of the wine into his beer and liked what he tasted.

Sixty-One is a "continuously hopped India Pale Ale brewed with Syrah grape must." It truly does taste like someone poured a little wine in your beer, and if you think that sounds awful, you're in for a pleasant surprise. It's actually delicious.

On the nose we have typical IPA aromas like bitter herbs and citrus, combined with rich, fruity black cherry aromas from the Syrah. On the palate we also have some typical IPA flavors, like grapefruit and hops, but with a rich fruitiness. 

Don't worry - it's not sweet at all! But it is strongly flavored. Due to the wine component, it has additional acid and tannin on top of an already strongly-flavored-and-hopped beer. Dogfish Head was wise in this case to leave the abv at 6.5% rather than increase it, as many craft breweries do with their strongly flavored concoctions. More alcohol would have made Sixty-One tough to drink. As it is, it goes down dangerously easily, despite the strong flavors.

If you're either a wine geek or a beer nerd, this is a must-try. (I promise I wrote that without noticing the pun. But I take full responsibility for leaving there after I noticed.)

Wine Infographic: Argentina Wine Cheat Sheet

Next in the wine cheat sheet series:  Argentina!

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:
Wine Infographic:  Wine Altitude Cheat Sheet
The Wines of San Juan, Argentina
Wine Infographic: Chilean Wine Cheat Sheet

Wine Infographic: South African Wine Cheat Sheet

Next in the wine cheat sheet series:  South Africa!

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:

Cabernet Sauvignon Cheat Sheet

Make your own aroma standards - the reds

Oxidation:  Friend or Foe?

Is your wine over the hill?

The Wines of San Juan, Argentina

When we think of wine from Argentina, we usually think of the Malbec grape and the region of Mendoza. In fact, there are many other wine regions and grape varieties in Argentina. Some of these wines are not yet exported to the U.S., but they are gradually becoming more available. Recently I attended an event showcasing the wines of San Juan, a province of Argentina just north of the more famous Mendoza.

Altitude is essential to the character of wines from San Juan (as well as Mendoza). San Juan spans the 29°S to 32°S latitudes, with vineyard altitudes between 570 meters (1870 feet) and 1550 meters (5085 feet). These qualify as moderate-to-high altitudes for grape growing. In general, higher altitudes can produce grapes with higher sugar levels, better sugar/acid balance, smoother tannins, and more concentrated aromas. For more on the effect of altitude on climate, grapes, and wine, check out the Wine Altitude Cheat Sheet I posted last week.

San Juan produces wine from several grape varieties, such as Syrah, Malbec, Cabernet Sauvignon, Bonarda (red), Tannat (red), and Torrontes (white). The Syrahs I tasted had the characteristic aromas/flavors of Syrah, but were lighter and leaner than the Australian style many of us are used to. Torrontes is not familiar to many consumers, but these examples had floral and melon aromas, and were rich and smooth with good acidity. Tannat is a grape historically grown in southern France (in the Madiran AOC) that is now very popular in Uruguay (it's posed to become Uruguay's Malbec). I tasted some good Tannats at this event. The grape can be harsh and tannic, but these Tannats had the flavors of rich, black fruits and well-rounded tannins.

I was fortunate enough to go home with a bottle of Syrah from producer Finca Sierras Azules.  The wine has a deep, purplish-ruby color, aromas of fresh red and black fruits (a bit of blueberry?), herbs, and sweet spice. The flavors on the palate generally match the aromas, with the addition of Syrah's characteristic savory taste. It's somewhat tart, with higher-than-average acidity.  The tannins are definitely present, but not aggressive. Overall, it's well balanced. Sometimes I like to try to guess the alcohol level before reading it on the label. This time I guessed 13 - 13.5%, but it's actually 14.3% abv. I often find wines over 14% to be harsh and imbalanced, but this one is not at all. I enjoyed how it developed as it breathed in the glass.

  

Here is the full list of producers from San Juan who offered their wines at the tasting. Hopefully some of these wines will appear in your local wine shop soon, so keep an eye out for them and give them a try!

Alta Bonanza de los Andes
Bodegas Borbore
Bodegas & Vinedos Casa Montes S.A.
Cavas S.R.L.
Bodega Merced del Estero
Finca del Enlace
Fincas Sierras Azules
La Guarda
San Juan de la Frontera S.A.
San Juan Juice and Wine S.R.L.
Tierra del Huarpe S.A
Viticola Cuyo S.A.
Jose A. Yanzon AICISA

Wine Infographic: Texas Wine Cheat Sheet

October is Texas Wine Month, so use this to brush up on your Texas wine knowledge and try something new!

To see the full collection of wine cheat sheets, click here.

To see the Cheat Sheet in full size…
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You may also be interested in:
Returning to Messina Hof for my 1st harvest and grape stomp!
Comparing 2 Texas Viogniers
Texas Kneecaps (with Bonus Lesson on Semi-Generic Labeling!)
Visiting Los Pinos in the Piney Woods
Texas Saké (a surprise addition to your 4th of July?)
Texas Wineries: The Bluebonnet Trail

Returning to Messina Hof for my 1st harvest and grape stomp!

Most people who are interested in Texas wine have heard of Messina Hof winery.  It was established in 1977 by Paul and Merrill Bonarrigo, whose son Paul and his wife Karen are now carrying on the family tradition.  The wines have won many awards over the years, and the Bonarrigos and Messina Hof have been instrumental in the growth and promotion of the Texas wine industry.  In 1977 there were 3 wineries in Texas - now there are 300!

Messina Hof is the first winery I ever visited.  This was about six years ago, before I knew anything about wine, except that I liked to drink it.  My husband and I had just become interested in wine and were still trying to figure out what we liked.  When we toured Messina Hof and tasted the wines, the Cabernet Franc made a huge impression.  Not only was it a grape we had never heard of, but we absolutely loved the wine - we were fascinated by the earthy/herbal qualities we had never experienced.  That visit sparked my interest in the many flavors of wine and fueled my desire to learn more about it.

Last night I visited Messina Hof again for their Moonlit Harvest and Dinner.  It was a beautiful evening - surprisingly cool and breezy for August in Texas.  We arrived about 6pm for tasting, picking, grape stomping, dinner, and then a special announcement!

Wine on Tap

It was fun to see the innovations since my last visit.  Messina Hof has been experimenting with "wine on tap."  This works a bit like beer from a keg.  The wine is taken straight from the barrel and placed into something similar to a beer keg, and attached to a tap.  This is the system they use in their tasting room, and it lets you taste the wine as it would taste straight from the barrel.  It's a neat experience for the consumer, since the flavor is different from what you taste out of the bottle.  

It's also efficient for restaurants and wine bars.  Restaurants often have to throw away leftover wine, when a bottle has been open for several days and begins to oxidize.  The tap system prevents this waste, since it keeps the wine away from air as it's being used (the same idea as bag-in-box wines).  Once the keg is tapped, the wine stays fresh for 2 months or so.  This prevents waste and saves money for the restaurant.  We tasted the Cabernet Franc on tap, and it was just as good as I remembered!

Harvest Time and Grape Stomp

After a few instructions about how to use the knives (the mixing of wine and sharp objects requires careful attention!), we were set loose in the vineyard to fill our bins with bunches of Lenoir (aka Black Spanish) grapes.  These grapes are destined to become Sofia Marie Rosé.  

Messina Hof makes 4 different wines from the Lenoir grape.  The grapes increase in sugar content as they hang on the vine (more on that here).  More sugar in the grapes translates to either more sugar or more alcohol (or both) in the finished wine, so different wines require grapes with different sugar levels.  So the Lenoir grapes are harvested at 4 different times to make these 4 wines.

After the picking, Monsignor Malinowski offered a few words of blessing and led a prayer for a continued fruitful harvest.  In today's world, especially if you live in a big city, it's easy to forget that wine is an agricultural product, and growers are still dependent on nature.   

Once the grapes are picked and blessed, it's time to stomp!  While most wine today is not made by people stomping grapes (we have machines for that now), Messina Hof still celebrates the tradition on harvest day.  I'm glad they do, because it's a great reminder of wine's connection with the past (after all, it's been around for thousands of years), and it's fun!  They'll even let you put your grapey footprints on a T-shirt.  (That's my husband peeking out from behind my T-shirt.)

If you've never harvested grapes, I highly recommend it.  There's no better way to expand your knowledge of wine than to go to a winery, see how the wine is made, look at the vines, and if you're lucky - pick some grapes yourself.  Messina Hof does a great job of making this a fun and educational event.  

Messina Hof is Expanding

At dinner, we heard some exciting news first hand:  Messina Hof is expanding into Grapevine, Texas.  In late 2014 they will open a new urban winery in historic downtown Grapevine, joining the Grapevine Wine Trail.  Messina Hof's newest location will be in the Wallis Hotel, and will include a 2-story space with a wine production facility, a retail shop, and a tasting room with 18 wine taps.

Grapevine Mayor William Tate spoke at dinner to welcome Messina Hof to Grapevine, and praised the Bonarrigos for their pioneering work and their involvement in promoting Texas wine, through Grapevine's annual Grapefest and in their participation in the Grapevine-based Texas Wine and Grape Grower's Association.  Mayor Tate has led the city of Grapevine for an amazing stretch of 39 years and has successfully positioned his city as a wine hub in the state, which is fitting for a city named after its wild grapevines.

What We Tasted

I can't finish this post without adding a few notes on the wines we tasted.  Messina Hof grows Lenoir in its main vineyard in Bryan and sources the rest of its grapes from other vineyards around Texas.

Blanc du Bois Private Reserve:

Blanc du Bois is a familiar grape in Texas.  This one is light, refreshing, and easy to drink.  Though it is dry, it's very fruity, so I think it would please a wide variety of palates.

Sofia Marie Rosé:

The Lenoir grapes we picked last night will become this year's Sofia Marie.  This wine is named after Paul and Karen's daughter.  It's deep in color for a rosé, but still light and crisp.  It's ever-so-slightly sweet with 1% residual sugar (the threshold where most people can just begin to detect sweetness).  The tart and jammy, yet earthy flavors are nicely balanced.

GSM (Grenache, Shiraz, Mourvedre):

I'm a big fan of GSM wines in general, especially ones from the traditional home of that blend in the Southern Rhone Valley of France, and this example could hold its own against any of those.  I love the aromas of earth and baking spice in this dry red.  Messina Hof's GSM will only be available in restaurants, and is just now making its way into the Houston area, so I'll post an update when I know where you can try some.  (Better yet, just visit the winery!)

Paolo Cabernet-Merlot Blend:

This Bordeaux-style blend is an all-around good red wine.  Smooth and approachable, yet full-bodied and steak-worthy.

"Glory" Moscato Mistella (Late Harvest):

Since the grapes develop more sugar as they hang on the vine, a "late harvest" wine has lots of sugar in the grapes and tastes sweet.  This wine is very sweet, but has a good amount of acidity to balance the sugar.  It has the typical Moscato flavors and tastes sweet without being cloying or candy-like.

Papa Paolo Port:

Messina Hof makes a great port-style wine, which was one of my clearest memories from my first visit.  Most ports are fortified with grape brandy up to the standard level of 18 - 20% alcohol, so they sometimes taste strong and harsh.  Messina Hof uses a process that allows the yeast to do the work of fermentation to get the alcohol to the correct level, without needing additional brandy, so their port is super smooth.  The aromas and flavors of dark fruits (black cherry, blackberry) and chocolate, combined with lots of sweetness, and acid to balance, just can't be beat.

If you're interested in Texas wine, a visit to Messina Hof is essential.  The main location in Bryan is an easy day trip from DFW, Houston, or Austin.  With their second location in Fredericksburg and the expansion into Grapevine coming soon, it's becoming easier than ever to get to know Messina Hof.  I appreciate their interest in community and wine education, and of course, they make a good glass of wine!  

The harvest celebration continues throughout August, so check out the special events happening all month.

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…
…in Internet Explorer, right click on it and select “open in new tab.”
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You might also be interested in:
Improve Your Tasting Skills: Sauvignon Blanc and Gooseberries

Tasting Emiliana's Organic and Biodynamic Wine from Chile

I recently tasted 3 wines from Emiliana, the first producer of a certified biodynamic wine in Chile.  (A few weeks ago I wrote about the Top 3 Things to Know about Biodynamic Wines, so check that out if you’re unfamiliar.)  I paired the wines with several different foods:  goat cheese, oil-cured green olives (these are milder and less acidic than the typical marinated varieties), smoked turkey, rosemary-lavender bread (this is a southern French flatbread topped with herbs and olive oil), and Mario Batali’s eggplant caponata*.  Grab your Chilean Wine Cheat Sheet and let’s taste!

Wine:  Novas Gran Reserva
Grape:  100% Sauvignon Blanc
Growing Method:  Made with organically grown grapes
Region:  DO San Antonio Valley
Nose:  Herbal, grassy, mineral, and citrus aromas with a hint of asparagus.
Palate:  Very mineral and herbal, high acid, hint of asparagus, med alcohol, med-to-long finish
Pairings:  The goat cheese was an excellent match, since the grassy flavors of the cheese and the wine complemented each other, and the acidity of the wine cut through the creaminess of the cheese.  The olives, turkey, and herb bread were good matches as well, which isn’t surprising since Sauvignon Blanc is such a versatile wine.  It was not quite as good with the caponata.
Price:  Average price is $13, but I haven’t yet found a seller in the Houston area.

I liked this wine, and it scores points for value and versatility.  If you’re into Sauvignon Blancs, you’ll want to know that it’s more of an old-world style, and less fruit-forward than a typical New Zealand example.

Wine:  Natura Cabernet Sauvignon

Grape:  85% Cabernet Sauvignon, 9% Merlot, 6% Syrah

Growing Method:  Made with organically grown grapes and sustainably farmed

Region:  DO Central Valley 

Nose:  Rich, ripe black fruits, a hint of sweet spice, tobacco, vanilla

Palate:  Medium acid, fruity up front, strong tannin, a bit lean.  Opens up as it breathes.

Pairings:  The goat cheese, olives, and caponata were the star pairings here. The tartness of the goat cheese and the caponata matched the acidity in the wine and all 3 became smoother and richer as a result.  Cheese also famously smoothes out tannin, so that was a bonus.  The salty olives brought out the fruit flavors in the wine.  The bread worked well, and though the turkey was nearly overpowered, the fact that it was smoked highlighted the smokiness in the wine and allowed the turkey to hold its own in this match-up. 

Price:  Average price $10, but I haven’t yet found a seller in the Houston area.

This Natura Cabernet blend is also a good value.  Like the Sauvignon Blanc, this wine falls somewhere between old and new world styles – it’s fruity, yet not as rich and juicy as a California Cabernet.  Decant it or let it breathe in your glass for 15 minutes or so, and it really opens up.  

Wine:  Coyam 2010

Grape:  38% Syrah, 27% Carmenere, 21% Merlot, 12% Cabernet Sauvignon, 1% Mourvedre, 1% Malbec

Growing Method:  Biodynamic

Region:  DO Colchagua Valley.  

Nose:  I wanted to smell this forever.  Red and black fruits, cinnamon and chocolate, tobacco and leather, vanilla.

Palate:  The flavors on the palate echoed the aromas on the nose, but weren’t quite as rich or complex.  I suspect this is a big wine that needs time.  It really opened up as it breathed, and became as rich and wonderful as the nose had led me to believe it could be.  Decant this one, or hold it for 5 (or even 10?) years.  

Pairings:  The goat cheese won again, rounding out the tannins of the wine.  The bread and caponata shone here too. The currants, cinnamon, and chocolate in Batali’s recipe brought out the fruitiness and spice in the wine, for an unexpectedly amazing combination.

Price:  This one we can get in Houston!  Spec’s carries it, but not at every location.  It’s $30, so get a bottle for a special occasion and make that caponata to go with it!  And consider cellaring it for a few years, because it will only get better.

As far as I can tell, organic and biodynamic wines are not significantly different from other wines, in the sense that there is not a tell-tale organic or biodynamic taste or a certain quality that indicates the grapes were grown that way.  However, these wines fit with my general experience of organic wines, which is that the grapes have been treated well, so the wines demonstrate an attention to quality at whatever price point they may be. 

Even though we can only get 1 of these wines at the moment, keep Emiliana on your radar.  I suspect Houston will get more from them in the future, and I’ll be happy when we do!

*Note on the caponata recipe:  I like my eggplant very well cooked, so I let my caponata simmer on the stove about 30 minutes longer than the recipe suggested.  As it cooked, I added extra liquid as needed to keep everything from burning – first white wine, then some tomato sauce, then water until everything was as cooked as I wanted it to be. 

See the full collection of the wine cheat sheets here!

Wine Infographic: Chilean Wine Cheat Sheet

The next edition in the Cheat Sheet series - Chilean Wine!  See the full collection here

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Wine Infographic: Australian Wine Cheat Sheet

This wine cheat sheet has been updated. See the new and improved Australian Wine Cheat Sheet here.
--------------------------
As regular readers know, I’m on a quest to make one-page cheat sheets for the world’s major grapes and wine regions.  (See the full collection here.)  This week we go to Australia!  

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

Sponsored Note:  I have recently corresponded with the nice people at D’Vine Wine Tours, a new venture which offers wine tours, day trips, private charters, and corporate event planning in the Swan Valley region near Perth.  They combine their expertise in tourism and wine to create a fun and educational atmosphere with something for everyone.  Give them a call if you’re in the area!

Lenoir and the Georgetown Winery

I recently visited the Georgetown Winery, which is north of Austin on the San Gabriel Wine Trail.  It has a quaint storefront on the beautiful downtown square in Georgetown, Texas, and it's a comfortable place to stop and taste.  

The most interesting wine I tasted there was Lenoir.  Lenoir is a grape, also known as Black Spanish or Jaquez, which is native to the U.S. and grows well in Texas due to its natural resistance to phylloxera and Pierce's disease.  It is a hybrid of two other grapes - one from the species Vitis aestivalis and one from Vitis vinifera (the species of most international wine grapes).  Many Texas wineries produce wine from Lenoir, to varying degrees of success.

I enjoyed Georgetown Winery's take on Lenoir.  The wine has a medium ruby color, with aromas of blackberry, cranberry, spice, herbs, earth, and vanilla.  It's initially fruity on the palate, but then develops a slightly tart, bitter edge, which balances the fruit.  It reminded me of the vegetal/green pepper notes that Cabernet Sauvignon sometimes has.  This Lenoir has moderate tannin and moderate-to-high acid.

Georgetown sources over 65% of its grapes from Texas and about 35% from other places, primarily California.  Here are my notes on the other wines I tasted.  (When I make tasting notes, I use a 4-star scale for how much I liked the wine.)  

• Tempranillo – Dry red with full body, aromas of red and black fruits, spice, potting soil, and vanilla. (***1/2)
• Cowboy Red – Dry red with full body, aromas of red and black fruits, blended from 75% Malbec (from California) and 25% Tempranillo. (***1/2)
• Super Big Texan – Dry red with aromas of blackberry, cranberry, and vanilla.  Tart on the palate, with moderate-to-high acid, moderate tannin, and high alcohol.  Blended from 70% Sangiovese, 20% Cabernet Sauvignon, 10% Merlot. (***)
• Cabernet Sauvignon – Dry red with full body, aromas of black currant, black pepper, tobacco, and cloves.  Blended from 75% Cabernet Sauvignon and 25% Shiraz. (***)
• Portejas – A sweet red Port-style wine, fortified with brandy, and made from Red Zinfandel grapes.  It's very strong at 21% alcohol, but fruity and smooth. (***)
• Chocolate Cherry Port – In the style of a ruby Port with chocolate flavoring added. (***)
• Texas Twister – A dry white that tasted mostly like apple juice with some vegetal characteristics and moderate-to-high acid. (**)

Georgetown Winery makes more wines than I tasted.  Here's the full list with prices.  Locally, I believe we can only buy the blueberry and peach wines.  But Georgetown makes an easy day trip from Houston, so I encourage you to visit and taste for yourself.  Also keep your eyes peeled for Lenoir/Black Spanish from other Texas wineries.  It's an interesting grape with a lot of potential.

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.”  

Texas Wineries: The Bluebonnet Trail

October is Texas Wine Month, so it’s appropriate that I do my first post about Texas wineries this month.  The Go Texan Wine web site is a great place to start planning a trip to some wineries, and if you’re in Houston, the Bluebonnet Trail is an easy overnight getaway.  Check out their handy map.

We traveled this trail last year, but didn’t follow the official trail order.  Instead, we drove north on I-45 to Conroe, and then headed west on 105 for the first day.  We spent the night in Brenham, then drove back east toward Houston on 290.  Below I’ve listed the wineries in the order we visited them, with some notes on each, as well as where we stayed in Brenham.