Wednesday’s Meritage – Wine Quiz Answer, Chardonnay Day, Wine Appellation Earth?, Best Blogging Tips and more
First and foremost, let’s start with the answer to the wine quiz #57, Grape Trivia – Grenache. Below are the questions, now with the answers:
Q1: Name two grapes which are traditional blending partners of Grenache
A1: Yes, we are talking the famous GSM blends, and the blending partners of Grenache are Syrah (Shiraz in Australia) and Mourvèdre (known as Monastrell in Spain and often called Mataro in Australia).
Q2: Below is the list of countries which use Grenache in the winemaking. Sort the list by the area of Grenache plantings, from the highest acreage to the lowest:
A. Australia, B. France, C. Italy, D. Spain, E. United States
A2: The correct answer is France, Spain, Italy, US, Australia (so it will be BDCEA). The culprit here was Italy, in my opinion, there Grenache is known as Cannonau – I didn’t expect that Italy grows so much of it… Here is my source of data – an article at Wine Folly’s web site.
Q3: One winery in US is often credited with spearheading the success of Grenache in US. Can you name that winery?
A3: Tablas Creek winery in California – they imported Grenache cuttings from France to the US in 1990, and it was the beginning of great Grenache wines in US. Here is an excellent article about Grenache on Tablas Creek’s web site.
Q4: A few centuries ago, Grenache was a popular blending addition in one of the regions in France, until it became illegal by the AOC rules. Do you know what region was that?
A4: Actually, it was Burgundy, where addition of Grenache was popular way to add body to otherwise finicky Pinot Noir wines. Of course it is illegal practice for the long time.
Q5: Same as for the number of other grapes, Grenache exists in three different grape variations – Grenache Noir, Grenache Blanc and Grenache Gris. There is one wine where it is absolutely legal to use all three grapes as the part of the blend. Can you name that wine?
A5: Châteauneuf-du-Pape! Well, I should’ve post the question as “type of wine” – but in any case, Châteauneuf-du-Pape (CdP for short) AOC rules allow inclusion of all three different Grenache grapes into the same wine. I always thought that CdP allows 13 grapes to be blended together in production of CdP wines, but it appears that the rules has recently changed, and now there are 18 grapes which are all allowed for use as winemaker desires.
And the winner is…(drum roll)… The Drunken Cyclist with five correct answers! He is definitely on the winning streak for a while and once again he gets unlimited bragging rights. I want also to acknowledge The Winegetter, Red Wine Diva and Eat With Namie who all got 3 out of 5 questions right – definitely a commendable effort.
Now, to the interesting stuff around the web vine – boy, there is plenty to share!
First, sorry for the late notice, but tomorrow is 4th annual Chardonnay Day! Well, Chardonnay is not such a hard wine to get, right? You still got time to make sure you will celebrate in style, whatever your style is – Burgundy, Chablis, Big California, California-pretending-to-be-Chablis, I-am-unoaked-and-almost-like-Pinot-Grigio-chose-me – anyway, any kind of Chardonnay goes. And if you want to officially assert your participation, here is a link to the event page where you can officially join the ranks of Chardonnay aficionados.
Next, I want to bring to your attention an interesting post by Mike Veseth of The Wine Economist fame. The post is titled Is This the Beginning of Juice Box Wine? and it is talking about true globalization of wine in terms of production – one of the new wines from Barefoot called Impression and it is produced from the juice sourced from all over the world, so the wine doesn’t state any appellation on the label. What do you think of such approach to winemaking? Will this be a fluke, or will we see more of the wines from appellation Earth?
As you know, I’m a big fun of Stéphane Gabart’s blog, My French Heaven. I find his food pictures as some of the most incredible I ever come across, in the blogs or on Pinterest. Now Stéphane was very kind to write a blog post called “20 tips for stunning food photography“, which definitely worth your attention if you want to master your food picture taking skills. Also, as this is not the first time I refer to some of the “best tips and practices”, I decided to create a dedicated page for the Best Blogging Tips, where I will be collecting all the references like this one. If you have any suggestions as to what should be included in that “Best Blogging Tips” collection, please let me know – I hope to make it into a very useful resource for all.
Next subject is … beer! Yes, even in the wine blog there is a place for a beer. When you hear about the beer called Nuclear Tactical Penguin – is that the beer you would want to try? Well, okay, I don’t know about you, but I’m definitely interested. But turns out that this beer is practically impossible to get in US, so the best thing one can do is to enjoy it vicariously. This is what I did when I read this post at Wayward Wine blog. Outside of just great description of the beer, you can also learn about Frozen Beer category and how those beers are made – I think this reading will be well worth the time. Also, while looking for another beer from BrewDog company, this one called Sink the Bismark, I came across the list of 10 most expensive beers in the world! Now I want to try BrewDog’s The End Of History (55% ABV and still a beer!), but considering that it costs $765 for 330 ml, I will need a sponsor… anyone?
And last, but not the least subject for today – Wine Blog Awards finalists are finally announced. No, I didn’t make it to the list of finalists (sigh). But I would like to congratulate Jeff a.k.a. The Drunken Cyclist as he got into the finals in the Best Writing category. Anyway, this week is the public voting week, so you can cast your vote for the best blog here.
That’s all I have for you for today, folks. The glass is empty – but more wine is coming. Cheers!
Finally, we’re arriving to the culmination point of our Study of Port cycle (here are the links to the previous four posts – post 1, post 2, post 3 and post 4). You probably noticed that while the cycle is called “study of port”, we talked very little about Port wines themselves.
For me, Port is one of the most difficult subjects in wine (of course Burgundy classification and German wines are the crown jewels of “difficult wine subjects”). There are many different styles of wine, overall still collectively called Port. There are Ruby, Tawny, non-vintage, Vintage, Late Bottled Vintage, 10-, 20-, 30-, 40- years old ports, all available in the wide pricing range. On top of everything, Port is considered to be a dessert wine, and at certain point in life, brain just start either outright protesting or at least behave extremely cautiously around anything related to the word “sugar”.
Thus I was determined to use my Porto trip as a learning opportunity and do my best to acquire an understanding of the subject of Port directly from the source (I hope that clarifies the overall name of the theme chosen for this series of posts). Before I arrived to Porto, I sent out a few e-mails and twitter messages to he various Port houses, explaining that I’m a blogger and I would like to learn about Port and taste some of the older vintages. The only person who actually responded to me was Oscar Quevedo from the Quevedo Port house. After a bit of back and force we settled on the date and time.
Once I arrived at the Quevedo Port house… Well, I will not inundate you with the long story, and the short story was that Oscar was not there (but he was very kind to stop by the hotel in the afternoon of the same day and undergo my very intense questioning for 30 minutes). Rachel and Manuel were “running the shop”, and while I was there at the Port house, I read a lot of useful information along the walls (I guess it can be called a self-guided tour), but that still didn’t answer all my questions (like why Vintage port should be consumed within 1 to 3 days from the opening of a bottle, and Late Bottled Vintage (LBV for short) does not. I started asking Rachel and Manuel all of my questions, and I think I drove them both a bit insane – I have to thank them both for their patience with me, especially Rachel, as she really did her best trying to to figure out all the differences and details together with me.
I also tried young vintage port, 2010 Quevedo Vintage Port – and it made me happy.
The vintage port is supposed to be filtered when it is poured in the glass, which was performed using the jigger and special metal mesh filter.
Every aspect of this wine was simply exciting. The color – I don’t know if the picture truly conveys the color, but it was deeply concentrated, dark ruby red. The nose – ahh, all the fresh berries you can imagine, … And the the palate – texturally present, dense, heavy, lots of fresh fruit. Yes, the was sweetness there, but oh so balanced with acidity, tannins and overall power. So far I was refraining from rating of the wines in this series of posts, but this wine was definitely a 9 and I’m sure it will be a part of my “2013 top dozen”.
When I met with Oscar in the afternoon, I used the opportunity to bombard him with the questions in my effort to understand the wine called Port. And now I want to share my newly found understanding with you, so for what it worth, below is my attempt so dissect and summarize the world of Port.
First, here are some interesting facts about Port.
- As with any other wines, the truth is in the eye of the beholder – and in our case, “beholder” will be a winemaker. Effectively, winemaker knows his vineyards, and winemaker knows what vines are capable of producing specific kinds of ports – Tawny, Ruby, Vintage, non-vintage and so on. But when it comes to Port, that winemaker’s knowledge is also verified before it can be put in the bottle and on the label – by the governing organization called IVDP.
- Instituto dos Vinhos do Douro e Porto, or IVDP for short, is a top authority regulating production of all Port wines. When winemaker wants to declare a vintage, the sample is sent to IVDP, where it is assessed ( in the blind format) for all the quality of the vintage port, starting from the color, and then vintage designation is either granted or declined. According to Oscar, IVDP knows everything about each and every port producer – how much of what kind of port is in the barrels, how many bottles were sold, how many bottles are still remaining with the Port house and so on – IVDP owns and processes all the information related to the production of Port.
- Less than 1% percent of the total port production is designated as Vintage port.
- Most of the red port wines are made out of Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinta Francisca and Tinta Cão grapes.
- Port is typically fermented for 3-5 days, after which fermentation is stopped with addition of neutral spirit (grape brandy). The addition of the spirit is also a reason behind port’s classification as “fortified wine”. The resulting port wine usually has ABV in the 18% – 21% range.
- Treading, the process of pressing grapes with the feet, is still in use today, but by a very small number of producers and only for the very special wines. The pressing by the feet creates just the right amount of pressure which doesn’t break the seeds – which helps to reduce bitterness of the wine.
- Vintage port is the only port which continues aging in the bottle. Vintage port should be treated as regular wine in terms of handling and storage, and consumed during 24-72 hours after opening of the bottle.
- New oak barrels are never used in production of the port. The barrels have to be used a few times for producing the regular wines, only then they become suitable for production of the Port.
Now, let’s look at the classification of the Port wines. As you know, I like using mind maps, so here is Port’s classification in the form of the mind map:
Now let’s add some details:
- Rose Port
- the latest addition to the world of port, had being produced only for a few years. Very short contact with skin after pressing. Personal note – I tried a few, and had not been impressed so far.
- White Port
- 3 years aging in stainless steel or neutral oak, then blended, filtered and bottled. Will not age in the bottle and ready to be consumed when you bought it. After bottle is opened, it should be stored in the fridge and consumed relatively quickly. Personal note – the white port from Sandeman was an eye opening experience – you should really try it.
- Tawny – ages in the small oak barrels with controlled oxidation. All ports in this group don’t age in the bottle and ready to drink when you buy them. Also all ports will last for many weeks after the bottle is opened.
- Single Vintage
- Grapes from the single vintage. At least 7 years of aging in the oak barrel (can be longer), then blended, filtered and bottled.
- Blend of vintages
- 4 years in oak barrel, blended, filtered, bottled
- Tawny Reserve
- 8 years in oak barrel, blended, filtered, bottled
- Age-designated Tawny
- 10 years old, 20 years old, 30 years old, 40 years old – all of these ports are blends of ports of various ages. The blend is composed by winemaker’s discretion – for instance, a 40 years old can be a blend of 30 years old and 100 years old.
- Tawny More Than 40 years old (not an allowed designation in US)
- Single Vintage
- 3 years of aging in the stainless steel/neutral oak, then blended, filtered and bottled. After opening, the bottle should be consumed within a few days, and best to be refrigerated.
- Ruby Reserve
- 6 years of aging in the stainless steel/neutral oak , then blended, filtered and bottled. After opening, the bottle should be consumed within a few days, and best to be refrigerated.
- about 2 years in stainless steel, can be some time in oak barrels, bottled unfiltered, continues aging in the bottle. After opening, consume within 24-48 hours.
- Late Bottled Vintage (LBV)
- 4 – 6 years in the oak barrel (I’m sure about the age, not sure about oak barrel versus stainless steel)
- Single Quinta Vintage
- Somewhat complicated. It designates that grapes are coming from the single vineyard, but age/blending/bottling etc. is not very clear. But for all intents and purposes, should be treated as Vintage port.
I think I told you everything I know at the moment about Port – but I will keep adding and refining to this post just to make sure I got it all correctly. Before we part, here are couple of pictures for you:
That’s all I have for you, folks. Comments and corrections are most welcome. Cheers!
As you might know, I’m following blog called Foodimentary for quite some time – it is fascinating to see all those food holidays celebrated literally every day.
It appears that today’s celebration is very close to near and dear subject of this very blog, hence the re-post.
Happy Drink Wine Day, everyone. Cheers!
First, the answer for the Wine Quiz #27 – This Whiskey Can’t Age Any Longer. Looks like this was an easy quiz, as most of you got it right – it is a high altitude and climate which don’t let whiskeys such as Stranahan’s to age for the long time. As Stranahan’s distillery located high in the mountains, if the cask will be left to age for 8 years, there will be nothing left in that cask (ohh, those angels…). Stranahan’s distillery is not the only one with such problem – Amrut, a very good quality whiskey from India, can’t age for longer than 3 years due to the same issue of altitude and climate. Located at 3000 ft in Himalayan Mountains in the tropical climate, Amrut whiskey rapidly disappears from the cask if kept for longer than 3 years. As a side note, even with [only] 3 years of age, it is a whiskey you don’t want to miss – if you are into the whiskey, of course.
Going into the interesting wine happenings section, W. Blake Gray had done it again – stirred the debate, I meant. Here is the post and here is related poll (poll is closed, but you can see the results), all about blind tasting by the wine publications, or may be not so blind? Read and decide for yourself – and be sure not to miss the comment section, as it has a lot of emotions brewing.
Joe Roberts of the 1WineDude fame reviewed some of the wine books which I think worth your attention – you can read his reviews here.
It is the harvest time in the Northern hemisphere, so of course there are lots of harvest news from all over. Decanter magazine gives you a good harvest run down for Europe and US (they expect the prices of California wine to go up – this is great, I think I missed the memo about economy being in the excellent state), and here is a take on California harvest from W. Blake Gray.
Last, but [may be] not least – did you have Pizza today? You should’ve, as September 5th was a National Cheese Pizza Day. Well, yes, I missed it too.
The glass is empty – Meritage is all gone for today, however full shipment is expected to arrive in a week. Until then – cheers!
Today (or it might be yesterday, depending on when I will finish this post), on August 30th, we are celebrating Cabernet wines, which include some of the most coveted and sought-after wines in the world.
For this event, I want to talk a bit about Cabernet wines in general. While Cabernet wines often include both Cabernet Sauvignon and Cabernet Franc grapes, I want to focus today on the wines which have Cabernet Sauvignon as the only or at least a primary ingredient – I should save something (Cabernet Franc, to be precise) for an easy post next year, shouldn’t I?
For what it worth, here are ten facts about Cabernet Sauvignon – some might be actual facts, and some might be… myths? I will let you be the judge…
- Cabernet Sauvignon grape is relatively young, first appearing in 17th century as the result of the cross between Cabernet Franc and Sauvignon Blanc grapes (hence the name).
- Cabernet Sauvignon grapes are very small with the thick skin, which means that the ratio of seeds and skin versus pulp is quite high, leading to lots of tannins being extracted during maceration process. More tannins = bigger wine, which usually also can age for a long time, but on a flip side needs an additional breathing time to open up.
- Cabernet Sauvignon wines are successfully made all over the world, but the best known regions are Bordeaux, California, Tuscany and Australia. These main regions are closely followed by Argentina, Chile, Israel, Spain and South Africa.
- Typical flavor profile of Cabernet Sauvignon wines include black currant (Cassis), green bell peppers and eucalyptus (not necessarily all at the same time).
- Not all the Bordeaux wine are predominantly Cabernet Sauvignon based. The wines made in Médoc and all the sub-appellations (situated on the left bank of Garonne river) are actually based on Cabernet Sauvignon (70% is quite typical). The wines made on the right bank of Dordogne river are predominantly Merlot wines (typically containing about 70% of Merlot grapes). Some of the most successful Bordeaux wines, such as Chateau Petrus and Le Pin, are actually made out of Merlot.
- The oldest continuously producing Cabernet Sauvignon vines in the world are located in Australia – it is Block 42 of the Kalimna Vineyard in the Barossa Valley, which belongs to Penfolds. It is assumed that the vines were planted between 1886 and 1888, which will give us an approximate age of 125 years.
- Typical California Cabernet Sauvignon wine needs about 13 years to reach its peak (see, I told you – patience is one of the important traits of oenophile).
- Malbec was the most popular grape in Bordeaux until early 18th century, when it was replaced by Cabernet Sauvignon.
- Cabernet Sauvignon holds the title of most expensive wine ever sold in the world. An Imperial (6L = 8 bottles) of 1992 Screaming Eagle Cabernet Sauvignon was sold at the auction (proceeds went to charity) for $500,000 in year 2000.
- When it comes to pairing with food, there are two combinations which are typically stand out. Cabernet Sauvignon and steak are usually go very well together, and same is true for Cabernet Sauvignon and dark chocolate (be advised – your mileage might vary).
That’s all I have for you for today, folks. I have to admit that I didn’t get a chance to drink Cabernet today (I promise to compensate tomorrow) – but I really want to know what was in your glass for the Cabernet day? Please comment below. Cheers!
Okay, let’s get to our meritage business – starting with the answer for Wine Quiz #26 – Extreme Wines, Part 2. Actually I think the question was not difficult, which is also showing in having many people chose the right answer – Tavel. While Jerez, Marsala, Vin Jaune and Vin Santo are all aged in the open barrels, Tavel, while famous, is a regular Rose wine from Rhone. Just for the quick heads up, I think the next quiz will still be along the same line of “wines and factors”, and then we will probably play with “wines and places”.
Going into the news, let’s start with the important one – believe it or not, but it is harvest time already! Many vineyards in Texas already picked they grapes, and California wineries are well on the way. Dr. Vino just had a great quiz regarding the harvest – try it on for a size, you might find the answer quite surprising.
Wine Bloggers Conference 2012 just took place a week ago in Portland, Oregon – but the wine blogging doesn’t take any breaks, and Wine Bloggers Conference 2013 is already announced – it will take place in Penticton, British Columbia (yep, in Canada), on June 6-8. As I missed the one in Portland, I will have to really think about this one now …
Steve Heimoff wrote a very interesting blog post (love the language, very colorful) about monetization of the wine blogs, which was triggered by the discussions at WBC12. Whether you are thinking about monetizing your blog or not, this will be an interesting read – don’t miss it.
Interested in exploring 100 top restaurant in US? You are in luck! Forbes just published an article about those 100 best restaurants, circa 2012, just to make your job easier. And if you need more information, you can go directly to the source – the full list at Opinionated About Dining website (while I have no comments about the list, the overall design of that OAD website looks very unappealing to me – but hey, the information should be still good, right?).
This is the end of my wine news for today. Ohh, wait, no – whatever you do, don’t forget the #CabernetDay day tomorrow! And if anyone needs help to finish that bottle of Screaming Eagle, or Bryant, or Harlan, or (tired yet? I can continue) anyway, you got the point – I’m at your full disposal! Okay, fine, for real – what are you going to open?
Happy Wine Wednesday! Cheers!
It is Meritage time, so let’s start from the answer for the Wine Quiz #25 – Extreme Wines. The question was about wines which are not destroyed by heat, but instead, are “made” by it. And the right answer is… Madeira! Madeira wine, which was discovered as a by-product of a long sea journeys of the wine barrels, is commercially made using the method called estufagem, where wine is heated up to 130F for at least 90 days. If you haven’t tried Madeira recently, you should, as the Madeira is currently in the process of revival, and it has a lot to offer.
And now for the sipping, errr – wine news section. Wine Blog Awards winners had been announced at WBC12 – here is the list. Congratulations to all the winners!
Decanter magazine just announced that Wine Grapes book is ready to be published. The book is written by Jancis Robinson and the team, and it provides information on 1,368 (!) wine grapes – looks like I got long ways to go in my Wine Century quest.
For those of us who missed Wine Bloggers Conference 2012, here is the summary by Tom Warks. I know that The Drunken Cyclist also attended WBC2012 – I will be very interested in reading his prospective on the conference.
Quick reminder for the upcoming wine holiday (NJVinoMan, please take notice : ) ): 3rd Annual Cabernet Day (#CabernetDay hash tag on Twitter) will be celebrated on August 30th – I hope you have enough time to decide on that special bottle.
That’s all for today, folks. Cheers!
It’s Meritage Time!
First things first – the answer for the Wine Quiz #24 – Bottles Big, Bottles Small. The list in the quiz actually included names of the wine bottles of the different sizes, only slightly mixed up between the different regions. While some of the bottle names are the same between Champagne and Bordeaux, some of the names are unique and are used only in one region, and not in both. The question was to find “one which doesn’t belong”. While Piccolo (187 ml, or one quarter of a bottle) and Methuselah (6L, equal to 8 bottles) are uniquely used in Champagne, it is Imperial ( also 6L, or 8 bottles) which is one and uniquely Bordeaux, thus the right answer for the wine quiz is “Imperial”. Whomever marked “Imperial” as the right answer, please pat yourself on the back – you got all the bragging rights for the right answer for the wine quiz #24. In case you are curious about all the bottles sizes and their names, here is a Wikipedia link for you.
Now let’s talk about interesting “news and such” I came across during the last few days.
There was (yes, unfortunately “was”, not “is”) a restaurant in Spain, called El Bulli – literally the best restaurant in the world, by the famous chef Ferran Adrià (also one of the best in the world). The restaurant closed last summer, and now, as I learned from Dr. Vino’s blog post, about 10,000 bottles from El Bulli’s wine cellar will be auctioned at Sotheby’s in the near future. Dr. Vino’s blog post lists also a link to the El Bulli’s wine list, but for some reason it didn’t seem to work for me. However – in case you want to see the wine list - here it is, 139 pages of goodness… Drooling is acceptable.
Wine Bloggers Conference, a.k.a. WBC2012, is opening in Portland, Oregon in two days. At that conference, winners of the Wine Blog Awards will be announced. It seems that the subject of the awards is heated up considerably with various bloggers expressing their last minute opinions. You can reserch the subject on your own, but here is the opinion of Joe Roberts (1WineDude) – I recommend checking out the blogs he is referring to – they look quite interesting.
Last, but not least, a few interesting posts from The Passionate Foodie blog. First, here is a advanced notice of the upcoming great food holiday – October is a National Cheese Month! Cheese is definitely one of my favorite (if not The Favorite) foods, and knowing that in October I will have an additional reason to eat it, makes me happy. Also, as The Passionate Foodie writes from Boston, he mentioned that The Cheese Shop of Concord will be celebrating its 45th anniversary on October 6th, by offering a number of cheeses at 1967 prices – if you are into cheese, you still have time to find a good reason to be in Concord, MA on that date (I don’t think I need a reason – I plan to be there).
Also in the same The Passionate Foodie blog, you can find a series of posts about Port, one of the [wrongly] under-appreciated but amazing wines – here are the links for Part 1, Part 2 and Part 3 for you – well worth your time, I think.
That’s all I have for today’s Meritage. Don’t forget – it is always [Wine] [Whisky] Wednesday – pour something good into your glass. Cheers!
As you probably know, I’m an enthusiastic member of the Wine Century Club – a virtual club dedicated to the grape adventures. I already talked too many times about virtues of the Wine Century Club, thus I’m not going to bore you with those details again. Instead, let me focus on only one, dare I say it, sacred bottle of wine – 2005 Giribaldi Cento Uve Langhe DOC.
What makes this wine “sacred”? It is made out of 50% Nebbiolo and the other 50% containing additional 151 (!) varieties, so it can really help you to advance in the quest for higher levels of The Wine Century Club membership (except that it doesn’t count towards the first level of membership with 100 varieties). The wine is almost impossible to find in US – except one wine shop in Colorado which actually carries it (if you are interested, the wine is available from The Vineyard Wine Shop, 303-355-8324). When I called the store to order this wine, gentleman who answered the phone, Matt, said that he is quite convinced that they don’t have any wine under such name – after checking his computer, he was surprised more than me by actually finding it. At $60 + $20 for the shipping, this was definitely worth the experience.
Interestingly enough, finding this wine and drinking it was the easiest part – the tough (seriously tough) part was figuring out what grapes I already tasted and what grapes I can actually add to my list. As this is one of the coolest parts of Wine Century Club membership ( figuring out what is what in the grape world), let me explain it with appropriate level of details.
To begin with, the web site for this wine states that it contains 152 varieties. The list of grapes is nowhere to be found on the winemaker’s web site. The only place on internet where you can find the list is at the Indian Wine Academy. Well, list is a list, you say, right? Yes, but not precisely. As I need to properly account for all the grapes I already tasted, I need to go through that list very carefully, line by line. As soon as I started going through the list, I noticed duplications (same grapes listed twice, like Gamay, for instance) – I called it a red flag and decided that the right thing to do is to contact Giribaldi, the winemaker. After 2 or 3 of my e-mails went unanswered, I decided that it is a time to … get an audience support? No, call a friend! And as I happened to have a good friend in Italy, Corrado, I asked him to help me to get to the correct list. This was not easy, but after a few conversations with the winery, he was able to get full description of the wine, including the list of grapes.
Yay? Nope. The list of grapes was … identical to the one published on the site of the Indian Wine Academy! Fine. From here on, I had to figure it out myself. I converted the list to the Excel file, and sorted it alphabetically. Then I had to figure out how to get from 156 varieties listed to the 152 which we know this wine has. It later downed on me that 156 varieties include Nebbiolo and 4 Nebbiolo clones , therefore if we will take all 5 Nebbiolo varieties from consideration we will get to the target number of 151. Whew. Tired of me yet? No? Let’s continue.
Next step was to remove obvious duplicates, then go through the list again. For every grape I didn’t know, I used Internet resources to verify that such a grape exists (i.e., referenced at least once on one or more sites). Here is the good list of references in case you ever need to conduct a search on grape etymology (Italian grapes, if you will):
After all the cleanup, removing duplicates, fixing the spelling and checking the references, I got to the final list of 138 grapes (don’t ask me where the 14 went – let’s keep it a grape mystery), out of which I was unable to find any references for the grape called Michele Pagliari – therefore I’m keeping it on the list, but not counting towards the new grapes. In case you want to see a transition here is an excel file for you – note that is has multiple spreadsheets inside starting from full list. Here is the list of those final 138 grapes.
Legend: letter N next to the grape stands for Nero (red), B is for Bianche (white), Rs is for Rose. Showing in Bold are the grapes which I count as new grapes for my grape count.
|Aglianico N||Michele Pagliari N|
|Albarola N||Montepulciano N|
|Albarossa N||Moscato bianco B|
|Aleatico N.||Moscato giallo B|
|Alicante Bouschet N||Moscato nero di Acqui N|
|Ancellotta N.||Moscato Rosa Rs|
|Arneis B||Muller Thurgau B|
|Avanà N||Nascetta B|
|Avarengo N||Nebbiolo N.|
|Baco Nero N||Nebbiolo ( Bolla) N|
|Barbera bianca B.||Nebbiolo ( Rosè) N|
|Barbera N.||Nebbiolo (Lampia) N|
|Becuet N.||Nebbiolo (Michet)N|
|Bianchetta Tevigiano B||Negrette N|
|Bianchetta Veronese B||Neretta cuneese N.|
|Bombino Bianco B||Neretto di Bairo N|
|Bombino Nero N||Nero Buono N|
|Bonarda Piemontese N||Nero d’Ala N|
|Bosco Nero N||Nero d’Avola N|
|Brachetto N.||Neyret N|
|Bracciola N||Pampanuto N|
|Brunello N||Pecorino N|
|Bussanello B||Pelaverga (di Pagno) N|
|Cabernet Franc N||Pelaverga N|
|Cabernet Sauvignon N||Pelaverga piccolo N|
|Canaiolo B.||Petit Arvine N|
|Canina N||Petit Verdot N|
|Cannonau N||Pigato B|
|Carica l’Asino N||Pignola Nera N|
|Carignano N||Pinot bianco B|
|Catarratto comune B||Pinot Grigio G|
|Catarratto Nero N||Pinot Nero N|
|Chardonnay B.||Plassa N|
|Chatus N||Pollera 1 N|
|Ciliegiolo N.||Portugieser N|
|Colorino Nero N||Primitivo N|
|Cornarea N||Quagliano N|
|Cortese B||Raboso Veronese N|
|Corvina Nera N||Rebo Nero N|
|Croatina N||Refosco da Peduncolo Rosso N|
|Crovassa N||Riesling B|
|Dolcetto N||Riesling italico B|
|Doux d’Henry N||Riesling Renano B|
|Durasa N||Rossese bianco B|
|Durasca (Dolcetto di Boca) N||Rossese N|
|Enantio N||Ruché N|
|Erbaluce B||Sangiovese N|
|Favorita B||Sauvignon Blanc B|
|Franconia N (Blaufränkisch)||Schiava Gentile N|
|Freisa di Chieri N||Schiava grossa N|
|Freisa di Nizza N||Schiava N|
|Gamay N.||Sylvaner Verde B|
|Gargiulo N||Syrah N|
|Grechetto N||Teroldego Nero N|
|Grignolino N||Timorasso B|
|Grillo B||Tocai Friulano B|
|Incrocio Manzoni N||Tocai Rosso N|
|Lambrusca di Alessandria N||Torbato B|
|Lambrusco Maestri N||Traminer aromatico Rs|
|Lumassina N||Trebbiano Toscano B|
|Maiolica N||Uva di Troia N|
|Malvasia di Casorzo N||Uva rara N|
|Malvasia di Schierano N||Uvalino N|
|Malvasia Istriana N||Veltlimer Fruhrot N|
|Malvasia nera lunga N||Verduzzo Trevigiano B|
|Manzoni bianco B||Vermentino B|
|Marzemino N||Vespolina N|
|Merlot N||Zweigelt N|
I can’t believe how fast these Wednesdays are coming – it was only one Wednesday, and now next one is already here…
Anyway, let’s start with the answer for the Wine Quiz #17, which was all about Penguins. I’m glad to see the diversity of opinions regarding that strange critter, known as Tactical Nuclear Penguin. Well, those of you who thought that this name implies a lot of strength were correct! And while the correct answer is … Beer (!), this beer packs a lot of punch, clocking in at 32% ABV. This beer is made by the company called BrewDog, and here is the description directly from the web site:
“This is the worlds strongest ever beer, ever (yes ever).
No Penguins were harmed in the making of this beer; some humans did get very, very cold though. It was worth it.
The Antarctic name, inducing schizophrenia, of this Ÿber-imperial stout originates from the amount of time it spent exposed to extreme cold. This beer was initially double barrel aged for 14 months; maturing in the deep, rich oak of Scottish whisky casks. After this epic maturation the beer was then frozen, then frozen again, then frozen again.”
Now, for the cool news portion: The Capital Grille once again announced The Generous Pour summer wine event. From June 9th until September 2nd, you can try a specially selected group of wines (9 wines total) for $25. The wines are specially selected by Master Sommelier George Miliotes and include Rose, White, Red and Dessert. The Capital Grille is my favorite steakhouse overall, and we had being enjoying this Generous Pour program for two years in a row (here is the link to the post from 2010). Whether you like steak or not, The Generous Pour program is a great value – take a look at the list of wines and judge for yourself. Don’t know about you, but I’m definitely going.
And for the
interesting crazy news, I recently came across of a new product, underwear for wine bottles (I’m not kidding, and today is not April 1st) – this product is called Vinderpants – you can read more at this web site, where it is also sold for $9 a piece! That site also contains a video advertizement for Vinderpants (warning: watching that video might be hazardous to your mental health and it might convert you from the wine lover to the wine hater – there, consider yourself warned). I’m really wondering if any of my readers would be willing to spend $9 on this wonder of wine marketing (this is equal to three or four bottles of two buck chuck, depending on which coast you are going to buy it, people), so I’m looking forward to your comments.
That’s all I have for you for today, folks. Cheers!