A Cabernet Collection

     

Sometimes, a widely-planted grape variety, like Airen, is not the most popular in the area or country where it is planted.  The Spanish red grape Airen accounts for 20% of the country's vineyards, yet it lags well behind Tempranillo in popularity.

On the other hand, Cabernet Sauvignon is the most planted wine grape variety in the world, and it is also the most popular.  In the United States, Cab Sauv, as it's often called, is a stand out grape, ahead of Merlot, Chardonnay, Pinot Noir, Syrah and Sauvignon Blanc, in popularity.

There are some Cabernet names you might see on wine labels that look like Cabernet Sauvignon, but aren't, including: Cabernet Blanc, a Swiss hybrid; Cabernet Franc, a single varietal and a blending grape; Cabernet Severny, a Russian cold-hardy hybrid.

And, some noted wine grapes have dozens of synonyms or local names; Muscat Blanc racks up more than two dozen. But worldwide, Cabernet Sauvignon is known only by that name, although Petite Vidure, is a name some old-timers still use in Bordeaux for Cab Sauv. 

Getting your head around the popularity of Cabernet Sauvignon can be puzzling when you consider how difficult it is to love a young Cabernet Sauvignon.  Closed, ungenerous aromatics, tight flavors with hard tannin and shy fruit. Cab Sauv is a wine that tests the patience of even the most devoted fan of red wine.

But give Cabernet Sauvignon at least five years of bottle age (top end blends from Bordeaux's Médoc can take up to 10 years) and you have a different wine.  At 10 years the essentials begin to knit together forming a harmonious whole with black fruit accents, softer more approachable tannin, leafy notes and a balanced extended finish.

Mature Cab Sauv from Bordeaux, California, Washington state, Australia, as well as a handful of other select spots where the grape grows to maturity with a minimum of problems in the vineyard, has a certain elegance that earns it a place in your wine memory. 

The Rise of Cab Franc  

As noted above, Cabernet Franc shares a family connection with Cabernet Sauvignon.   In fact, the original Cabernet was likely Franc and not Sauvignon.  Records show that Cabernet Franc was already in St. Emilion long before the 18th century.  The right bank terroir was more hospitable to Franc, while Sauvignon did better in the Médoc. 

In the 1960s, plantings of Cab Sauv and Cab Franc were about even in Bordeaux.  By 2020, white varieties were a drag on the market, so during replanting, more Cab Sauv vines were planted than Cab Franc.   Even before the replanting, though, it was known that Cab Franc performed better in cooler St. Emilion soils, moving Cab Sauv on the right bank to third place behind Cab Franc and Merlot.

Cabernet Franc has more up front fruit than Cabernet Sauvignon and it's lighter in tannin with a distinctive hint of raspberry and a subtle herbaceous note, adding a level of complexity.  These attributes stand out in St. Emilion and Pomerol, where Cab Franc contributes more to the blend.

While it's hard to deny the great appeal of 60% Cab Franc in a St. Emilion like Ch. Cheval Blanc, fans of Cabernet Franc say the variety shines brightest in the Loire Valley sub-regions of  Chinon and Bourgueil. 

Bourgueil, made in two styles, can have a little Cab Sauv, but the wine mainly is all Cab Franc. The lightest style, is from gravel soils closest to the Loire river.  A more substantial version is reflective of the rocky soil further from the river.  

Chinon production is more varied than Bourgueil. This large area in the Touraine district makes a well-known Chenin Blanc, a little rosé and, of course, Cabernet Franc, lots of it.  Chinon comes in three styles: lighter, like Bourguel; a second more robust version; and a complex mineral-laced style. 

Elsewhere, look for lighter Cabernet Franc from Friuli in northern Italy, Australia and New Zealand. Varietal Cabernet Franc vies with Cab Sauv in California and is a major red in Washington state.

Summer is a good time for outdoor grilling of steak or a shank of lamb on a spit.   Add a mixed salad, or cole slaw, and a glass of Cabernet Franc or Cabernet Sauvignon. 

Unsplash image 

 

Next post: Northern Rhone Whites

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Concentrate on Sauvignon & Franc -- how they differ and how they compliment esch other. 

Memories of Umbria

Orvieto

There is an attraction to Italy that's hard to put into words.  Countless visitors to the sun-washed Mediterranean country have tried to describe what draws them back time and again to Italy, but their attempts never seemed adequate enough. 

Umbria, the small landlocked region southeast of Tuscany, has that effect on me.  Ever since my first trip  to the small Umbrian town of Torigiano, as a wine judge, I've wanted to return as often as possible to poke around in every corner of Umbria.  

In the purist form, Umbria is Italy.  Cyril Ray, the eminent English wine writer of the 1960s, described Umbria as "typically or characteristically Italian...there is something of the essence of Italy in Umbria." 

My first trip to Umbria was to attend the Banco di Assaggio, a competition of Italian wines, held at the Lungarotti inn and restaurant, Tre Vaselle, in Torigiano.  It was a not-to-be-missed opportunity to taste Lungarotti wines, like Umbrian Sangiovese, Orvieto, Sagrantino as well as other Umbrian wines, where they are made. 

The Umbrian take on Sangiovese lacks the fame of the Chianti version from nearby Tuscany.  But Umbria has Sagrantino, a powerful red with a hint of exotic spice, and Umbria is home to the noteworthy Orvieto, a mineral laced white made from the Grechetto grape.

Various interpretations of all these Umbrian wines were pitted against other vini bianchi and vini rossi, judged by panels (called "juries" by the competition) of Italian and non-Italian wine journalists and Italian sommeliers.  

Judging sessions were long and tedious, with extended discussions over the merits of certain wines and if they deserved a medal or not.  Compromises were difficult , as the Italian judges frequently insisted on offering dogmatic opinions about Umbrian wines. 

The rewarding pauses from this rigidity were excursions into the Umbrian countryside to historic towns like Assisi.  My first experience at Assisi was with fellow judge, Martin Gersh, then the wine writer for "Vogue" magazine.  Gersh was a middle aged New Yorker who had never traveled to Europe or been in an airplane.   

Yet, he knew in detail every fabulous Giotto fresco in the lower church of the 13th century Basilica di San Francesco, in Assisi.   

                                                     

Armed with lira to feed the meters that give the viewer a very brief illumination of the frecoes, I listened to Martin describe each masterpiece with the enthusiasm of a young boy explaining a television cartoon to his father.   It seemed that little had changed in the Umbrian landscape, from the 15th century, as depicted in the religious paintings we saw from that time.  

Back at the tasting, my panel was tasked with evaluating  Sangioveses, like that in Lungarotti Torgiano Rubesco.  The Umbrian style is a standout for light cherry-herbal flavors and brisk acidity.  No doubt, the  Rubesco, with its high percentage of Sangiovese, was one of the wines we tasted. 

We also had three flights of red blends of  Sangiovese and Sagrantino, the latter a native Umbrian variety that adds firm tannins and a smoky note.  

Assisi had fed my spirit, but a visit to Orvieto promised to slake my thirst for Umbria's best known white wine.  An Umbrian original, Orvieto bianco takes its name from a town dominated by its duomo (cathedral), an imposing 14th century mix of Gothic and Romanesque architecture, featuring a stunning facade of white granite and black basalt stripes that wrap around the building.

Orvieto is justly famous for its white wine blend of Grechetto, Trebbiano, Verdella and Malvasia.  The best Orvieto has a high percentage of Grechetto, giving the wine richness, good structure and a lingering minerality.  

Lungarotti Torre de Giano is a blend of  Grechetto, Vermentino and Trebbiano.  Tuscany's Family Antinori, with its presence in Umbria, pairs Grechetto with Chardonnay in Cervaro della Sala. 

Umbrian cooking reflects the robust nature of the landscape, people and wine.  In "Vino Italiano," renown authority on Italian cuisine, Lidia Bastanich, offers up a recipe for the Umbrian dish, Spaghetti alla Norcina, a flavorful combination of pasta, olive oil, garlic, black truffles and anchovies, paired with a dry Orvieto.

With the competition completed and medals awarded, we judges moved to the lounge while the competition space was transformed back to the Tre Vaselle restaurant for the judges dinner.  Bastianich was not there to cook for us, but the Lungarotti chefs prepared a sumptuous meal, featuring black truffles from Umbria.    

Besides Tre Vaselle in Toriano, there are many other restaurants in Umbria to enjoy country cooking, like Buca di San Francisco in Assisi and Villa Cicona in Orvieto.   

 

Next post:  A Cabernet Collection 

Leave a comment at boydvino707@gail.com 

 

A Multitude of Muscats

     

There are many satisfying things about wine and the multitude of Muscats is one of them.  Muscats are among the oldest wine grapes on the planet, with at least one Muscat in every major wine region. 

Some familiar grape and wine names allude to "Muscat," even though they are not made from a Muscat variety, such as Muscadelle, blended with Semillon and Sauvignon Blanc for Bordeaux sweet wines; Muscadet, a Loire Valley wine made from Melon de Bourgogne; and the Rhone sweetie, Muscat de Baumes-de-Venise. 

Muscat is one of few varieties that  taste of grapes.  All Muscats have what is best described as orange blossom and citrus zest note.  Muscats tend to be low in acidity, so the citrus tang can help balance the wine.  The variety Muscat Blanc sometimes has the elusive taste of rose petals, in the way they smell, not taste.  

Musqué, a grape off shot, is a French term meaning "muscat-like."  Years ago, a mini-trend in California promoted a Chardonnay mutation with a subtle musky character. 

Universally known simply as Muscat, the variety (and wine) have local names, such as Moscatel in Spain and Portugal, Moscato in Italy and Muscadel in South Africa.  Growers in Austria, Hungary and Bulgaria, grow a variety named Muscat Ottonel. 

But no matter how it's spelled, the versatile Muscat grape is used for dry, sweet, sparkling and fortified wine. There is a multitude of Muscats and at least 60 synonyms, many of them tied to a specific place, like Muscat d'Alsace.  At the top of the order are Muscat Blanc and Muscat of Alexandria, the two varieties responsible for most of the world's best Muscats.

Muscat Blanc a Petits Grains, usually shortened to Muscat Blanc, is the finest of all Muscats for making a wine with clearly defined flavors.  As the name implies, Muscat Blanc has small round berries, packed with flavor.  Alsatian producers Zind-Humbrecht and Trimbach have Muscat wines made from Muscat Blanc. Here are a few more Muscat Blancs, some by other names:

France:  Muscat de Frontignan is the name used in parts of France and in South Africa; Muscat d'Alsace is a synonym for Muscat Blanc;  Muscat de Lunel, Languedoc; Muscat de Rivesaltes, Pyrenees Orientales and Aude; in California, Muscat Blanc is called Muscat Canelli; Muscardin, a red variety used in Chateauneuf-du-Pape. 

Italy:  Moscato d'Asti, a sparkling wine made from Moscato Bianco in Piemonte; in Tuscany's Montalcino the name for Muscat Blanc is Moscadello.

California: Muscat of Hamburg is also called Black Hamburg; Orange Muscat, with distinctive orange blossom characteristics.  Popular examples of these two Muscats are made by California's Quady Winery.

Muscat of Alexandria, a commonly known variety in U.S. wine making,  doesn't quite have the refinement of Muscat Blanc, but it is widely grown in California, Australia, South Africa, Italy and many other places.  

Australia's outstanding Liqueur Muscat, a dark, rich and sweet fortified wine, is made from Muscat of Alexandria by Seppelt, Brown Brothers and McWilliams, among others. 

Pisco is a popular drink enjoyed throughout Chile and Peru.  Made from Muscat of Alexandria, Pisco  is distilled fermented grape juice.  Enjoyed as an on-the-rocks drink, Pisco is also the base for many cocktails, like Pisco Sour. 

                                                                         

Make your own Pisco Sour with Pisco Porton, Capel Pisco or Barsol Pisco , sweet and sour mix or freshly-squeezed lemon or lime juice, blended to your taste.

Muscats are loaded with character, similar to Gewürztraminer, making them challenging to pair with food. Dry Muscats, with spice and citrus, are a good choice with Indian food and lightly spiced Asian dishes, like Thai curries.  Sweeter Muscats, such as sparkling Muscat,  are best as dessert or matched with  fruit pies, fresh peaches and apricots. 

Pixabay photos

 

More on AI & Wine: The hottest topic today in technology is the pros and cons of artificial intelligence.  The question for AI and wine is: What is the relationship of AI and wine now and in the future and how will it affect wine production and consumption?  This is only part of the answer.

Recent articles in such varied publications as "New York Times" and "Morning Ag Clips" report that AI is being used by companies like John Deere to develop autonomous tractors.  Mason Earles, co-founder of AI-powered farm management platform Scout says AI can help grape growers with virus problems in vineyards and predicting yields.

The downside of the AI juggernaut in wine comes from Angelo Camillo, a business professor at Sonoma (California) State University.  Camillo warns that small family-owned wineries, which he says account for 80% of the wine business, do not understand AI technology and cannot afford AI investment and education.  Can an AI driven grape picking bot be far behind?

 

Next post:  Memories of Umbria

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St. Emilion

      

St. Emilion is a city, resting on a plateau, built from the inside out. Beginning in the 8th century, workers began to dig a maze of caves for the limestone to erect the buildings that would rise over the years to become St. Emilion. Today, the city is one of the more attractive in an otherwise ordinary-looking Bordeaux.

For centuries, St. Emilion played an important role in the history of the region. The nearby port of Pierrefittte, on the Dordogne river, was used to ship local wine to England and it was a stop on the Path of St. James, for pilgrims on their way to Santiago de Compostela in Spain. 

St. Emilion's wine connection got a boost when early wineries discovered constant cool temperatures in the caves were ideal for wine storage. The discovery placed St. Emilion as the region's most important right bank city, equal to that of Bordeaux city. 

The value of the wine trade to the region's growth as a commerce hub continued to grow, thanks in large part to the administration of the trade by English merchants. 

In the early years of the 20th century, the Bordeaux wine trade was divided in two, with merchants in the city of Bordeaux concentrating on the wines of the Médoc, while across the Gironde estuary, in the right bank city of Libourne, tradesmen dealt in the wines of St. Emilion.

Then, as now, Cabernet Sauvignon, was the dominant red variety in Bordeaux.  But for St. Emilion, Merlot proved to be the more important grape, partnered with Cabernet Franc.  Meanwhile, Médoc chateaux preferred a blend of Cabernet Sauvignon, Merlot and then Cabernet Franc. 

There is a family resemblance in Cabernet Sauvignon and Merlot. As part of the Bordeaux blend, with Cabernet Franc, Malbec and Petit Verdot, there is a harmonious synergy in a blend of the five varieties. Individually, though, Cabernet Sauvignon is more herbal, while Merlot is fruitier. 

Merlot based St. Emilion wines tread a fine line between fruit-forward black cherry and plum flavors, and vegetal dill notes. The shift to herbal is more noticeable in off years in St. Emilion. 

So why isn't Cab Sauv not the major grape of St. Emilion? The distance, after all, from vineyards in the Médoc to vineyards in St. Emilion is a mere 20 miles. 

The answer is terroir. In that short distance, the climate and soils are cool enough in St. Emilion, that Cabernet Sauvignon finds it difficult to ripen in most years. On the other hand, earlier-ripening Merlot is more comfortable in the cooler damp clay soils of St. Emilion.   

The relationship of climate and soil temperature seems at odds in both St. Emilion and the Médoc. Inland St. Emilion has a warmer continental climate and cooler soils, while the Médoc, not far from the ocean, is in a more maritime climate with warmer soils. 

Climate and soil, along with other factors, are prescribed by the French appellation system,  Appellation d'Origine Controlée (AOC), drafted in the 1930s. The American version of AOC, the American Viticultural Area (AVA), was initiated by the federal government in the 1980s. 

While the two systems share similarities, the American system is only geographical and does not include rules on viticulture and wine making. And, unlike AOC, the AVA designation does not appear on a wine label. These differences are critical when weighing the value of label information at the point of purchase.

The debate pitting Merlot and St. Emilion with Cabernet Sauvignon and Médoc has no winner since any result is a matter of personal preference. Pairing these wines with food is also a matter of personal choice. Here are a few suggestions that have worked, based on complimentary flavor components. 

Merlot's soft and fruity flavors work nicely with vegetable and meat patés and terrines, roast duck and cured ham, and curried meat dishes and cheesy entrees. 

Cabernet Sauvignon is an ideal choice with all roast and grilled meats, especially lamb, beef stews, roast turkey, grilled steak and dishes with mushrooms. 

If you caught the Merlot wave and want to sample a classic expression of the classic grape, look for St. Emilion on your next trip to the wine shop.  

Getty image 

 

Next post: A Multitude of Muscats

Leave a comment at boydvino707@gmail.com  

 

 

The Wines of Santa Barbara County

    

Californians have a friendly disagreement about which part of their state is the "real" California: Northern California or Southern California? However, the Golden State is too big and diverse for an honest answer.  

The dispute does pose a similar question among wine people. Where in California can you find the real or best Chardonnay, Pinot Noir or Syrah? 

Top choices in the north are multiple places in Sonoma County and in Napa-Carneros, while in the south, the clearest expressions of the three varietals are in Santa Barbara County.

While it can be fun, playing the "best" game is impossible. Geography is one limiting factor, and then there's stylistic variations defined by terroir differences. Bottom line, though, it may come down to personal preferences for one region or another, or the winemaker's approach. 

In the past, I've examined various wine region in Northern California, so this post will focus on Santa Barbara County and its unique Chardonnay, Pinot Noir and Syrah.  

There are seven American Viticultural Appellations (AVA) in Santa Barbara County. Here's a capsule look at each AVA, with the key wines. The year the AVA was granted is in parenthesis.

Santa Maria Valley AVA (1981), east and south of the city of Santa Maria, is an ideal spot for growing excellent Pinot Noir, Chardonnay and Syrah. The growing season is long and cool, tempered by the nearby ocean. It's an ideal environment for varieties like Pinot Noir. Essential pinot flavors like black cherry and plum develop nicely here.  

Santa Maria Valley AVA boasts a long list of noteworthy wineries: Byron Vineyard & Winery, Au Bon Climat, Foxen Vineyard & Winery, Qupé, Rancho Sisquoc.  Many of them, like Au Bon Climat, get their grapes from Bien Nacido Vineyards.

Santa Ynez Valley AVA (1983) has the most wineries in Santa Barbara County.  Chardonnay does well in the cooler western part of the valley, thanks to marine fog through a gap in the western hills. Further east, in the warmest part, Rhone varieties, like Syrah, are favored. Wineries: Brander Vineyard, Roblar Winery & Vineyards.

Santa Rita Hills AVA (2001) is a large sub appellation between Lompoc and Buellton. Pinot Noir and Chardonnay are the most planted grapes. Wineries include Sanford Winery & Vineyards and Babcock Winery & Vineyards. 

In 2006, a claim by Chile's Vina Santa Rita that the Santa Rita Hills AVA was causing market confusion, prompted a name change to Sta. Rita Hills. Wineries and vineyards in the area were featured in the 2004 film "Sideways." 

Happy Canyon of Santa Barbara AVA (2009) farms vineyards up to 3,000 ft., in the northeast corner of the appellation. Only a few wineries, including Happy Canyon Vineyard and Grassini Family Vineyards, are making Cabernet Franc, Cabernet Sauvignon, Malbec, Merlot, Syrah and Sangiovese.

Ballard Canyon AVA (2013), east of Happy Canyon, benefits from morning fog that can cause a 45F diurnal shift in the temperature, for slow ripening of Syrah and Grenache, in the loamy, limestone soils. Wineries: Stolpman Vineyards, Beckman Vineyards.

Los Olivos District AVA (2016) is east of Ballard Canyon, near the Danish-style city of Solvang. The district, with 12 wineries and 47 vineyards, is on a broad, flat plain.  Best varieties here are Sauvignon Blanc, Cabernet Franc, Cabernet Sauvignon and Rhone grapes. 

Alisos Canyon AVA (2020) is the latest Santa Barbara AVA, with one winery, Dovecote Estate. The small AVA, 25 miles from the Pacific Ocean, is known for Syrah, Grenache and other Rhone varieties, that ripen well in the warm canyon climate. 

The AVA concept was initiated by the federal government in the 1980s, as an American version of the French Appellation d'Origine Controlée (AOC), drafted in the 1930s. While the two systems share similarities, the American system is only geographical and does not include rules on viticulture and wine making. And, unlike AOC, the AVA designation does not appear on a wine label. These differences are critical when weighing the value of label information at the point of purchase.

There is a wine for every taste in Santa Barbara County. The moderate climate is ideal for distinctive Pinot Noir and Chardonnay, as well as fruit-driven Rhone varieties. 

Freepik photo 

 

Next post: St. Emilion

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Return of the Blog

Readers, 

I have had on-going computer problems, which, hopefully are now resolved.

The blog originally scheduled for June 27, about the wines of Santa Barbara County, will now be posted on July 4.   

Gerald D. Boyd 

Tempranillo

                                             

Tempranillo is Spain's most popular red wine grape.  Mainly associated with Rioja and Ribera del Duero, Tempranillo has won over thousands of enthusiasts worldwide, making it the fourth most widely planted variety in the world.  

Moreover,  87% of the world's Tempranillo is grown in Spain, planted in more than 501,000 acres.  The popularity of Tempranillo in Spain has caused some to proclaim Tempranillo as Spain's answer to Cabernet Sauvignon.  

Not that Tempranillo tastes anything like Cabernet.  Fresh off the vine, Tempranillo has ripe juicy strawberry flavors, while Cabernet Sauvignon leans more to herbaceous.  

And, youthful Tempranillo has the up-front tannin  you might expect of an early-drinking red wine.  But after one taste  of a Rioja or Ribera, both made primarily from Tempranillo, any thought of a light  wine dissolves.   Tempranillo grows best in cooler climates at higher elevations. 

The Spanish word "temprano" means early.  In the vineyard, Tempranillo ripens before other grapes, mainly in chalky clay soils.  Chalk gives the wine acidity and elegance, while clay develops body.   

Layers of chalk and limestone can be found in Ribera del Duero and Burgundy.  The medium helps to improve the bracing acidity found in Tempranillo (and Pinot Noir), as well as helping to develop the spice, leather and tobacco leaf notes that mature with age in Tempranillo. 

In Rioja, Tempranillo marries well with American oak, lots of it.  Recognizing the demand for international wines has meant that a lot of wineries are replacing old American oak with new French oak.  Still, while a greater percentage of new oak is now the new reality in Rioja and Ribera, the tradition remains for long barrel aging in older oak. In Rioja, Crianza and Riserva wines are required to stay in oak for at least one year, and Gran Riserva for two years.  

A number of synonyms are used for Tempranillo, including Tinto Fino and Tinta del Pais in Ribera del Duero, Tinta de Toro in Toro, Ull de Lebre in Catalonia and Cencibel in La Mancha and Valdepenas.

Tempranillo's  nature makes it a good candidate for blending.  It has a neutral palate and needs the help of oak to be a wine for long aging.  Thus the need for blending with other varieties to give the wine more complexity and flavor with greater longevity.  Gran Riserva Rioja and Ribera, especially from old vines, can take long aging in  bottle

Garnacha (Grenache), Mazuelo (Carignan) and Graciano, the most common Spanish red grapes, are  blending partners with Tempranillo.  International varieties like Cabernet Sauvignon, Merlot and Syrah are being used more, as tastes continue to evolve. 

Records show that Tempranillo was first brought to the Iberian Peninsula by the Phoenicians sometime between 1550 BCE and 300 BCE.  The Portuguese re-named the grape to Tinta Roriz, a major contributor to modern Port wine. 

In fact, it was once thought that Tempranillo was related to Pinot Noir.  Legend is that Cistercian monks left Pinot Noir cuttings along their pilgrimage in Spain, on the way to Santiago de Compostela. 

A Remembrance: I had read about the legend, but wanted to see for myself what The Way of St. James was all about. So, on a trip to Galicia, I took a moment to wander the narrow passageways near the cathedral in Compostela. 

Pausing to look in a shop window, I heard an eerie sound echoing off the high walls, growing louder. Then, around the corner strolled a young man playing a set of bagpipes, or more correctly, a gaita, the Galician bagpipe, an instrument that can be traced back to pre-Christian Celts.  

I admit to being part of a small minority that enjoys the sound of bagpipes, but I never expected to hear one in Spain.

Pausing to listen for a few minutes, I then made my way back to the cathedral. A group of road-weary pilgrims had gathered by the cathedral's low side door. Once a year, on the Day of St. James the Greater, the door is opened, allowing pilgrims to enter the cathedral. 

That, in itself, is not so unusual. But on the left side of the door frame there is a wet spot, that supposedly never dries. 

According to Catholic lore, the mysterious moisture is not connected to any source or pipe inside the church and is believed by the faithful to be holy water.  

As the pilgrims stooped to pass through the low door, they touched the spot and blessed themselves, bringing an end to their long pilgrimage along the Camino de Santiago.  

Tempranillo's big success in Spain has spread worldwide to Portugal, Australia, Oregon, South Africa, Argentina and California.  A handful of California Tempranillos include Stevenot, Calaveras County, a Tempranillo pioneer in California; St. Amant, Amador; Justin and Booker, Paso Robles. 

Spanish red wines made from Tempranillo are available and affordable, from fresh and fruity, to aged and complex.

Next post: Wines of Santa Barbara County

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Unpublished post

Dear Readers,

Due to a disagreement with Blogger.com, the post, "NoLo & Natural" has been unpublished.  

The next blog, on Tempranillo, will be in your in box, June 20, 2025.

 

Gerald D. Boyd

 

Pink Wines for Summer

    

Summer is an ideal time for pink wine.  With temperatures on the rise, what could be more refreshing than to cool off with a lightly chilled glass of rosé wine.  

Uncomplicated and fruity, pink wines are just the thing for the hot months of summer.  If you like dry rosés, there's one for you.  If you like them sweeter, there's plenty of those too.  There is hardly a wine region in the world that does not have at least one rosé. 

Making a rosé is straight forward, mostly in stainless steel at low temperatures and no oak.  The idea is fruit retention and freshness.  Keep it simple and bottle early. 

In Provence, French winemakers employ a reductive style of wine making that allows controlled amounts of oxygen to increase freshness for Grenache and Cinsault, two varieties commonly used in pink wines.

Years ago, winemakers would blend a little white wine with red wine, and before they could say Bacchus, they had a pink wine.  Consumer preferences changed to rosés made from a range of red grapes.

Some wineries thought the clamor for rosés was a trend, so they kept their line of wines the same.  Others with new vines not yet ready to produce an honest red wine, picked the ripest grapes and made a pink wine.  

No matter what direction a winery takes, there are many different red grapes to chose.  In theory, a rosé can be made from any black grape. In practice, though, there is just a handful of varieties thought to make the best pink wines.   

France

The most popular is Grenache, common throughout the south of France, and especially in the southern Rhone Valley, for Tavel Rosé.  The color of many Tavel Rosés is dark enough to pass for a light red. But the wine has such a lip-smacking fruity flavor, that rosé fans are willing to ignore this transgression. 

A natural blending partner, especially in the Rhone, Languedoc and Roussillon, is Cinsault.  The differences between Grenache and Cinsault are more noticeable in the vineyard  than the winery.  Interest in Cinsault Rosé is on the rise.

France's other major area for pink wine is the Loire Valley.  The best known is Rosé d'Anjou, made from Grolleau.  Difficult to grow, Grolleau is slowly being replaced by Gamay and Cabernet Franc.  The latter grape is the variety of Cabernet d'Anjou, although there is a rosé made with Cabernet Sauvignon.

Grenache

California

Efforts in California to make a rosé from Cabernet Sauvignon have been sporadic, mainly because  the popular grape is too expensive to use for a pink wine.

Other black grapes, like Zinfandel, Syrah, Gamay, Pinot Noir, make flavorful rosés, but it's Grenache's  bright and lush strawberry flavors that are the popular choice of wine makers and wine drinkers.   

While Rhone Valley Grenache is different then California Grenache, the grape reaches its highest ripeness in warm climates.  Grenache is a complex wine that needs  bottle age to mature and it can be worrisome for winemakers.  When handled properly, though, Grenache Rosé is a wine that demands a second glass.

The importance of rosé wine has come a long way in California, although it still lags far behind red wine, even when the two wine styles are made from the same variety, such as Grenache or Gamay.

Warm growing areas, like most of inland California, produce high-sugar grapes and that means making a dry wine is difficult without having high alcohol.  Thus, with a few exceptions, California pink wines are off dry.  Zinfandel and Gamay can give the impression of sweetness, even when fermented to near dryness, but it's usually fruit "sweetness," not residual sugar.

A Rose by Any Other Name 

Pink wines are in demand everywhere.  Here are just a few more rosés you may see in your local wine shop.

Garnacha (Spanish for Grenache) is grown throughout Spain, for making substantial red wine as well as rosés.  The designations rosado and clarete,  are commonly used in Spain. 

In Italy, pink wines are either called rosato, or sometimes, chiaretto.  Both Italy and Spain use more specific rosé terminology, advising consumers that rosato/rosado are lighter and chiaretto/clarete are darker in color.

On the other hand, German winemakers can't seem to make up their mind.  Pink wines are identified in Germany as Schillerwein, Württemberg, Rotling and Weissherbst.  

Perhaps the most successful pink wine ever is Mateus Rosé from Portugal.  First made in 1942 at Vila Real, north of the Douro, the off-dry, lightly sparkling Mateus, and Lancers,  became a huge hit in the 1970s in the United States and Britain.  

Finally, a few words on pink wine and food. Lightly chilled rosés are great summer sipping wines and perfect with light al fresco foods, like salads and cold meats.  As a vegetarian, I like how adaptable pink wines are with vegetarian dishes.

 

Next post: LoNo & Natural

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The Bordeaux Blend

In the early 1970s, when California wineries were entering the modern era of U.S. wine, the belief among winemakers was, if you have quality grapes, then use them to make varietal wines.  The idea was to bring out the best characteristics of each grape, not to lose its distinctiveness in a blend.   

A wine made from only one variety was the antithesis  of wine making in the Médoc district of Bordeaux. The thinking then and now was to blend varieties into a wine that is stronger and of higher quality than a single variety.  

Growing wine grapes in the Médoc posed challenges that moved wine making toward blending. The wine
eventually, became known as the Bordeaux Blend, anchored by Cabernet Sauvignon and supported by Merlot, Cabernet Franc, Malbec and Petit Verdot. 

Changes in climate and vineyard environment eventually took a toll. Once favored for bringing grace notes to the Médoc blend, Malbec and Petit Verdot now proved to be problematic and, in time, a large number of chateau decided on a typical blend consisting of 70% Cabernet Sauvignon, 20% Merlot and 10% Cabernet Franc.  

Weather in Bordeaux can be unpredictable, but is usually cooler and wetter than warmer areas like California and Australia, thus ripening can be a concern.  Cabernet Sauvgnon, for instance, ripens better on the left bank vineyards of the Médoc, while Merlot is the prime variety across the river in warmer St. Emilion. 

The way to mitigate the unpredictability of localized weather is to blend varieties that ripen at different times and will compliment each other.  Each grape in the Bordeaux Blend has its champion among the chateaux.  

Here are capsule looks at the five wines that make up the Bordeaux Blend.

                                                                    

Cabernet Sauvignon needs no explanation since the variety is known throughout the wine world.  So popular is Cab, that even those regions with a marquee red grape, like Chianti and Sangiovese, sooner or later consider growing Cabernet Sauvignon. 

Aromatics and flavors for Cabernet Sauvignon vary by grape ripeness and the local terroir, especially climate.  Uneven ripeness tends toward green bean and other objectionable notes.  Over ripeness makes  wines jammy and atypical for Cabernet Sauvignon.  Peak ripeness means blackberry and black currant, while more mature wines develop cedar and cigar box accents.

Aging the wine in oak has a major influence; the higher percentage of new oak, the stronger the influence. In general, few Bordeaux chateau exceed 60% new barrels in the annual rotation. The amount of new oak used is dependent on how ripe the harvest is, with the percentage often higher in California and Australia.

                                                      

Merlot is the most planted variety in Bordeaux.  And, thanks to DNA profiling, Merlot's known ancestry is connected to Cabernet Sauvignon. Thus the claim that mature Merlot is hard to tell from mature Cabernet Sauvignon.

Plump with ripe-tasting fruit, Merlot has softer (but not fewer) tannins than Cabernet Sauvignon, an impression that helped coin the phrase, "Cabernet without the pain."  The voluptuousness of Merlot in the blend helps take the harder edge off Cabernet.

Ripe Merlot is silky and smooth, tasting of plums and dark cherries, with earthy traces of cedar and tobacco.  Under ripe Merlot smells like dill weed, or even worse, canned green beans.

To put it simply, Merlot is easy on the palate.  It's that easiness in Merlot that appeals to fans of Syrah, both wines having that appealing voluptuousness. Merlot's softness balances the harder more angular character of Cabernet Sauvignon and is a valuable part of the Bordeaux Blend.

                                                    

Cabernet Franc is the third variety in the Bordeaux Blend.  In the late 1990s, DNA profiling showed  Cabernet Franc had paired with Sauvignon Blanc to become a parent of Cabernet Sauvignon.  But Franc  is more able to tolerate poor weather than Cabernet Sauvignon and it ripens earlier in the right bank vineyards of St. Emilion and Pomerol where the soils are cooler than they are in the Médoc.  

This advantage is important for the winemaker, as he or she can process Cab Franc early enough to make tank space available, if needed before Cab Sauv arrives from the vineyard.

Cabernet Franc delivers raspberry notes, backed by mineral accents, like you find in Loire reds, Bourgueil and Chinon.  Some Cab Francs are slightly herbal, with good acidity and firm tannins.  

With French Cab Franc, it's a matter of preference: Bordeaux or Loire Valley. But it's an apples and oranges argument.  The more adventurous taster will look for Cabernet Franc from Washington state, California, Australia and Northern Italy.  A fun exercise would be to decide on the percentage of Franc in Italy's Ca' del Bosco and Napa Valley's Viader.  

Malbec was used in Bordeaux to soften Cabernet Sauvignon, until Merlot came along, and then it fell out of favor, even though Malbec remains a major variety in Cahors.  When Malbec left Bordeaux, it surfaced in Argentina, out pacing Cabernet Sauvignon in popularity.  

Malbec has a deep purple-red color, ripe fruit flavors and firm but refined tannin, qualities that make Malbec an alternate choice to Cabernet Sauvignon in California, Washington state and Long Island.

Petit Verdot had fans among the Bordelaise for it's lovely violet aroma, but it lost popularity because it ripens later than Cabernet Sauvignon.  Today, PV plantings in the commune of Margaux, where the contribution can run as high as seven percent.   

The Bordeaux Blend is not just for wines made in France.  Winemakers in such far-flung places as California, Chile, Australia, Northern Italy and Washington state, have a unique combination of two or more of the five grapes, that reflect local terroir.  

Make up your own personal blend: Cabernet Sauvignon and Merlot (from just about anywhere), Cabernet Franc (California, Loire Valley), Malbec (Argentina), Petit Verdot (California), invite a few friends over and have some fun with wine.  

                                                                                                -o0o-

 More on AI & Wine: The hottest topic today in technology is the pros and cons of artificial intelligence.  What is the relationship of AI and wine now and in the future and how will it affect wine production and consumption?  A part of the answer is in this latest entry on AI and wine: 

Wine Industry Network has announced the next installment in the on-going Growing Forward series of free Webinars. "AI Enabled Virus Protection & Yield Forecasting for Vineyards" is set for June 18 at 10 am PDT,   to discuss "how AI is helping vineyard teams."  For more information and to register, go to wineindustryadvisor.com/growingforward.

Next post: Pink Summer Wine 

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Portuguese Dry Reds

Terraced vineyards along the Douro

   

Port is a wine with no equal.  Port is Portugal's great contribution to the world of wine.  Hands down, Port is the greatest fortified wine made. 

This is not, however, an overblown personal tribute to Port.  Even though, for years I've been attracted to Portugal and Portuguese wine.  And, it has always seemed outrageous to me that such a small country could produce two great fortified wines: Port and Madeira. 

But, this is not a salute to Madeira.  Even though, as I type this, I'm thinking of a memorable wine adventure I had traveling to the Portuguese island of Madeira, sampling a range of complex old Madeira, visiting a few shippers, then relaxing with a glass of Sercial Madeira, on the porch of the hotel where I was staying in Funchal, with a small group of charming English pensioners. 

Anyway, this post is about Portugal's growing list of impressive dry red wines.  Made from some of the same grapes used in the production of Port, these complex red wines are not fortified like Port and not as well known as Port.  But they should be. 

Winemakers in the Douro can select from a mind-boggling 80 different grapes to make a bottle of Port.  The number was unwieldy, so in the 1970s, research determined these five grapes - Touriga Nacional, Touriga Franca (also Touriga Francesa), Tinta Barroca, Tinta Roriz (Tempranillo), Tinto Cao, as best for making Port.  

Port producers worked out different combinations of these five grapes for their individual Port wines, in many cases selecting Touriga Nacional as the most important component.  Touriga Nacional probably was first rooted in the Dao region and migrated to the Douro River Valley, where it has become more famous than in the Dao.  

In both places, Touriga Nacional makes a concentrated wine with firm tannin and deep black fruit flavor.  Important in Port and dry red wine, Touriga Nacional is favored by winemakers beyond Portugal wanting a big red wine.

These reds are 100% or contain some Touriga Nacional: Monte Xisto (100%), Dos Lusiridas, Wine & Soul "Manoella," Casa da Passarella Tinta Dao, Quinta de Saes, Niepoort "Redoma," Luis Seabora.  Most of these dry reds, from the Douro or Dao, cost less than $30.

Touriga Franca is favored as a partner with Touriga Nacional, in Port and dry wines for its perfume and body.  Formerly called Touriga Francesa, Franca has no connection with France, despite its name.

Touriga Franca is a good producer,  but is susceptible to rot.  In good years, though, Franca out performs Touriga Nacional.  Franca is known for its distinctive varietal aroma, often with a hint of exotic spice. 

When rot is not a problem in the vineyard, growers look to Touriga Franca for its consistent fruit, while winemakers like Franca for the spicy note it gives to a blend.

The slightly jammy structure of Tinta Barroca adds weight and plenty of fruit to Port and dry reds.  Barroca's high sugar is valuable to the winemaker trying to compensate for a deficiency in the blend of the other varieties.   

Tinta Roriz (aka Spain's Tempranillo), ironically is Portugal's most planted wine grape.  Roriz is planted widely in the Douro for Port and showing up in more dry red wines.  

Tinto Cao is one of the most important varieties in Port wine and is also important in dry red wines, despite being light in color.  Tinto Cao, meaning "red dog," is popular in Dao as a table wine and in the Douro for both Port and dry red table wine.

The Portuguese are late to export top-end red table wine.  Some of the best quintas in the Douro have been making dry reds for years, but mostly for local consumption or sale inside the country.  In a cabernet-centric world, Portuguese reds are good value wines. 

An interesting thing about all Portuguese wine grapes, is the near absence of French varieties in the blends, like Cabernet Sauvignon and Merlot.  Portuguese dry reds proudly stand on their own as quality wines made mainly (Tempranillo the exception) from indigenous grapes. 

Pixabay photo

Next post: The Bordeaux Blend

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The Return of Chenin Blanc

  

It's hard to imagine a time when there was a white wine on American tables that wasn't Chardonnay. 

You'd probably have to return to the years immediately following WWII, when American GIs returned from France with an appreciation and thirst for French wines. At the top of their list were wines of the Loire Valley, where many Americans were stationed. 

Muscadet, from the western portal of the Loire, was unfamiliar to many young Americans new to wine. The grape flavors and minerality of the Melon grape were not as attractive to the unschooled palates, who preferred the bright fruity flavors of Chenin Blanc, the grape of Vouvray, the wine area in the Touraine.  

Universally, the grape in Vouvray was known as Chenin or Chenin Blanc. Although growers and vintners in Touraine preferred Pineau, the local name for Chenin. For the French,"blanc" is superfluous, but universally, the name became Chenin Blanc.

Historically, interest in Chenin Blanc moved slowly beyond the Loire Valley to other parts of the world. The good news is Chenin Blanc is back and growing in popularity. Today, noteworthy Chenin Blanc is strongest in the Loire Valley, South Africa and California. Also, Australia, New Zealand and Washington state.  

France: Loire Valley Chenin Blanc

Long thought of as the "Garden of France," the Loire Valley is more with its castles, grand estates, a beautiful river flowing through it, and wine estates stretching from the Atlantic Ocean to the upland regions beyond Sancerre. 

The Loire Valley is France's most varied wine region, and the country's third largest wine producer. The Loire river valley is divided into lower Loire, famous for Muscadet; middle Loire, known for Chenin Blanc; and the upper Loire and the Sauvignons of Sancerre and Pouilly-Fumé.  

Along the middle Loire, the river meanders past the city of Tours, in the Touraine. Chenin Blanc is the majority grape. Within the district are five communes making Chenin Blanc.  Nearby, are the still and mousseux (sparkling) Saumur Chenins.  

Up river a short distance from Tours is Vouvray, perhaps for Americans, the best known French Chenin Blanc. Vouvray is made in a range of styles, from dry to sparkling.  Vouvray Liquoreux, a sweet Chenin Blanc made from grapes infected with noble rot, is a French classic to rival Sauternes. 

One of the most memorable white wine experiences I had was a 1955 Vouvray from Marc Bredif. There was still life in the aging wine, honeyed apples with a trace of citrus. Some misguided people want to reduce the wondrous transformation in this Vouvray to just a change in chemicals, but I believe there is a little bit of a mystery we have yet to work out.    

Loire Chenin Blanc to consider: Marc Bredif, Vouvray, Coulee de Serrant, Savennieres; Clos Rougeard, Saumur Blanc; Domaine Guiberteau, Saumur Blanc; Domaine Huet, Vouvray.

South Africa Chenin Blanc

Arguably the most beautiful wine region, the Cape wine land is a scimitar shaped region at the southern tip of Africa. Grapes from France were first brought to South Africa by the Dutch in the 17th century. By the 19th century, the British controlled the export of South African wines to Europe, the most famous being from Constantia, outside Cape Town.

The geographical breakdown for Cape wine country is region, sub-region, then district, and local wards.  An example would be: Coastal Region, District of Stellenbosch and the Ward of Devon Valley. Any of these appellations could be on a South African wine label.

Today, the most recognized districts are Stellenbosch, Paarl. Franschhoeck and Robertson, all within a short distance of Cape Town.  Further to the east is Klein Karoo. Wine from the district of Swartland is gaining ground in export. 

A word about a South African original, before we move on to Chenin Blanc. Pinotage, an odd South African cross of Pinot Noir and Cinsaut, has it's advocates and detractors.  Although many of the first Pinotages smelled like varnish, recent examples from specialists like Kanonkop are clean and fruity with good balance and longevity.  Despite the improvements in the vineyard and winery, Pinotage remains a tough sell outside South Africa.  

Chenin Blanc, once a major variety, now makes up about 19% of Cape plantings.  Sauvignon Blanc and Chardonnay are on the rise. Cabernet Sauvignon, Syrah/Shiraz and Merlot are the major reds.

Tropical flavors like pineapple and guava, supported by bracing acidity are the hallmarks of Cape producers like Mulderbosch, Nederberg and Kanu, all members of the Chenin Blanc Producers Association, a winery group serious about Chenin Blanc. The CBPA strives to identify the best vineyards and terroir for growing Chenin Blanc. 

Other South African Chenin Blancs include Badenhorst, Die Cuwingerdrecks Mev. Kirsten, Alheit Vineyards, Jean Engelbrecht, Craven Wines, Kloof Street.

California Chenin Blanc

At one time, Chenin Blanc was grown in many areas of California, including the Napa Valley. Today, most California wineries looking to add Chenin Blanc to their wine list, are buying Chenin Blanc grapes from Clarksburg in the Sacramento Delta.   

Sonoma County's Dry Creek Vineyard has been making a Clarksburg Chenin Blanc for decades. Dry Creek's success helped bring Clarksburg Chenin Blanc to the attention of wine drinkers looking for an alternate white wine.

Clarksburg, northwest of Lodi, has long been a source of grapes destined for blends. More recently, varietal wines, carrying the Clarksburg appellation are showing up in wine shops.    

Besides Chenin Blanc, other Clarksburg white grapes riding the wave of current popularity include the Spanish Albarino, Austrian Grüner Veltliner and Chenin Blanc. 

Other California Chenin Blancs to consider include Aperture Cellars, Kirchoff, Clarksburg; Madson, Santa Barbara County; Foxen, Santa Maria Valley; Kendall-Jackson, California, Chalone, Husch Vineyards, Chappellet Vineyards, Napa Valley and Pine Ridge Chenin Blanc-Viognier. 

Next time you set the table for dinner, add a bottle of Chenin Blanc, a pleasant alternative from the usual Chardonnay.

Photo by Pixabay

 

Next post: Portugal's Attractive Reds

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Essential Wine Books

     

Collectors are a passionate lot.  They want to know everything there is to know about their passion, from  major points to the finest detail.  They believe if you're going to do something, then do it right. 

Wine collectors are true believers when it comes to amassing a collection.  Passionate to a point about the wines in their collection, they devote considerable time and energy to gathering knowledge about the history and background of  each bottle of wine.   

Most collectors find that the devotion and time spent is justified.   Others think the passion is just a little too precious.

Gathering knowledge requires tools and for the wine collector that means an adequate wine book library.  "Webster's New World" dictionary defines library as "any collection of  things (like wine) that is organized for a particular purpose."   The basic rule is that the first definition is the most suggested one.  

When you start collecting wine, you want to try everything.  I found the same approach to be true with wine books.  And, depending on your interests, that can be anywhere from two books to two hundred books.  

The size of my wine book collection, for example, has fluctuated over the years. Eventually, I settled on a small number of essential wine books that all wine drinkers should have in their wine book library, to include reference, history, geography and even the odd wine-based novel.

Depending on your taste in wine, some of the following 20 books may not fill your needs.  A search may be necessary as some of the books are out of print. The first book on the list is the essential one, while the book(s) in parenthesis are suggested for subject depth and perspective.

"Oxford Companion to Wine."  This is an authoritative A-Z reference with maps, photos and graphs. Now in its Fifth Edition, "The Oxford" is the one reference to have.  ("The New Frank Schoonmaker Encyclopedia of Wine" was the go-to wine reference before The Oxford.  The 1975 edition was revised by the late wine writer, Alexis Bespaloff.)

"American Wine"  is a well-written comprehensive look at the many wines of the United States, by wine writers Linda Murphy and Jancis Robinson, with the main focus on California, Washington, Oregon and New York.  ("The Wine Atlas of California," by Bob Thompson, includes a section on the Pacific Northwest and a Traveler's Guide. "The Wines of America," by Leon D. Adams, Fourth Edition, 1990, was first published in 1973 and may be the first comprehensive history and guide to the wines of the United States and Canada.)

"Oz  Clarke's Encyclopedia of Grapes."  Clarke is an erudite English actor/writer who happens to know something about wine.  His book covers in detail 17 "Classic Grapes," such as Chardonnay and Merlot, plus 15 "Major Grapes," and includes taste descriptions, food matches and more.  ("Terroir" is an analysis of the "role of geology, climate and culture in the making of French wines," by geologist James E. Wilson.)

"The Wine Atlas of France," by Hugh Johnson and Hubrecht Duijker, is one in the excellent series of wine atlases and traveler's guides.  It's a little dated but the essential information on the French wine regions is still relevant.  (The following books are good references on specific French wines: "World Encyclopedia of  Champagne & Sparkling Wine," THE book on all bubbly by Tom Stevenson; "The Wines and Domaines of France," Clive Coates MW; "The Finest Wines of Bordeaux," James Lawther MW.)  

"Wine Atlas of Australia & New Zealand," by James Halliday.  Halliday, is a winery owner in Victoria, and the most respected wine writer in Australia.  I've tasted wine with many expert wine people, none more experienced and accurate than James Halliday. 

                                                                       

"Vino Italiano," Joseph Bastianich & David Lynch. This is the definitive guide to the regional wines of Italy, with the added bonus of wine-pairing recipes from Lidia Bastianich and Mario Batali, plus a collection of delightful anecdotes by Joseph Bastianich.  ("Vino," by Burton Anderson, the book on Italian wine to have, before Vino Italiano and still a useful guide.)

"The New Spain," John Radford.  An authoritative reference by a Spanish wine specialist.  ("The Finest Wines of Rioja and Northwest Spain," an informative collaboration by three Spanish wine writers.)

"The Atlas of German Wines and Traveler's Guide," Hugh Johnson, one of the world's most experienced and prolific wine writers.  ("The Finest Wines of Germany," Stephan Reinhardt)

"Vintage: The Story of Wine," a fascinating history of wine by the well informed Hugh Johnson. ("How to Taste," a compendium of tasting tactics by British wine writer, Jancis Robinson.  Her approach is orderly with short introductions to major categories, followed by the characteristics of white wines, red wines and sparkling wines, or "fizz," as the Brits call sparkling wine.) 

Note: "The Finest Wines" books is a series of compact references, authored by experts in their respective areas. 

There are hundreds, possibly thousands, of English language books on the subject of wine.  For the 20 books mentioned above, as well as other titles, check:  Barnes & Noble, your local library, wine publications, used book stores, yard sales, wine shops, and suggestions from people you know who are friends of wine.  

 

More on AI & Wine: The hottest topic today in technology is the pros and cons of artificial intelligence.  What is the relationship of AI and wine now and in the future and how will it affect wine production and consumption?  A part of the answer is in this latest entry on AI and wine:

Global Data Ai Palette has analyzed and isolated six data points, out of thousands of niche flavors and ingredients, using AI to discover and grow consumer products in the wine and spirits field.  Flavors were identified for each of the six key markets, with Valencia Orange identified for the United States.  According to Ai Palette, Valencia Orange, which also includes Cara Cara, navel and blood oranges, is growing in demand in wines, spirits and ciders.

My question: Wouldn't it be more intellectually satisfying for a scientist, rather than AI, to discover and develop the niche flavors we look for in wine?

 

Next post: The Return of Chenin Blanc  

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