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

Leave a comment at boydvino707@gmail.com 

 

 

 

 

 

 

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

Send a reply to boydvino707@gmail.com

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 

Leave a reply at boydvino707@gmail.com

 

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

Leave a comment at boydvino707@gmail.com

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

Leave a comment at boydvino707@gmail.com

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  

Leave a comment at boydvino707@gmail.com

Monterey

 

Few California wine regions have a mixed history as Monterey.  In the early 1970s, some Monterey wines were said to have the dreaded "veggies."  The distasteful characteristic, mostly in red wine, was alleged to have been from planting wine grapes in the northern Salinas Valley, which was better known then for lettuce than grapes. 

The miscalculation forced one major winery to mount an image redo.  And another winery was rumored to have poured a few tanks of suspect Monterey red wine, with the veggies, down the drain, to avoid damaging the winery's growing reputation for quality moderately-priced wine.

That was  then. Today, Monterey County is home to distinctive Pinot Noir from the Santa Lucia Highlands and Chalone, terroir-driven Cabernet Sauvignon from Carmel Valley, and Chardonnay and Riesling from southern Arroyo Seco. 

For the wine consumer curious about the appellation and its wines, Monterey can be confusing.  Most of the county's American Viticultural Areas come under the Central Coast AVA, a sprawling area that stretches from San Francisco to Los Angeles.  

Within the Central Coast AVA, is the smaller Monterey AVA, covering most of the county.  The exception is Carmel Valley AVA that, for some reason, comes under the Central Coast AVA.  Monterey AVA has five specific sub-appellations: Arroyo Seco, Santa Lucia Highlands, San Bernabe, plus the lesser known Hames Valley and San Lucas. 

An aside. One of the more interesting stories in Monterey viticulture is San Bernabe, at 13,000 acres, the largest contiguous vineyard in the world. Managing the layout of such a massive vineyard presented a number of problems for its designer.  

When I visited San Bernabe in the mid-2000s, the owner, Delicato, was grappling with the challenge of picking simultaneously in multiple rows.  

San Bernabe's vineyard manager took me to a spot in the vineyard where the problem had occurred. Looking to increase productivity, the vineyard crew  suggested picking grapes simultaneously in multiple parallel rows, with a special hybrid machine harvester, they would design and cobble together, to be pulled by a tractor. 

According to the vineyard manager, the monster harvester rumbled and rattled down the rows, until it got to the end and stopped. The unwieldy machine couldn't be turned around and then lined up for the next pass, because there wasn't enough space between the vineyard and a row of neighboring vines that had been planted at a right angle to the harvester had traversed.   

Pointing to a rusting pile of junk, laying useless at the end of the vine rows, the vineyard manager looked at me and just shook his head.

Monterey has more than 50 wine grapes in hundreds of vineyards, including San Bernabe.  In addition to Pinot Noir, Cabernet Sauvignon and Riesling, Monterey County has an admirable reputation for Syrah, and other Rhone varieties.  Limited plantings of odd varieties not in the main stream, include Falanghina, Petit Manseng, Gruner Veltliner and Olonde (Grolleau). 

Lone cypress on 17 Mile Drive

Here are brief overviews of the four most significant wine regions in Monterey County.

Santa Lucia Highlands  is situated between the Salinas Valley and the Pacific Ocean. Vineyards up to 1,200 feet are moderated by fog and cool breezes drawn in from the ocean by warm air rising from the valley floor.  Pinot Noir, Syrah and Chardonnay are the main grapes in the highlands. On the valley floor, lettuces, bell peppers, tomatoes and other row crops have earned the valley's nickname as "California's Salad Bowl."  

Chalone, a tiny appellation in the eastern Gavilan Mountains, pioneered the growing of Pinot Noir in the county on limestone soil.  Although grapes were grown near the Pinnacles National Monument early in the 20th century, Richard Graff planted Pinot Noir at nearby Chalone in 1960, later adding Pinot Blanc and Chenin Blanc. The other area winery is Michaud Vineyard.

Arroyo Seco, the Spanish for "dry stream," is at the southern end of the Salinas Valley.  For many years, Jekel Vineyards worked to convince wine consumers that this warm part of the county is right for Chardonnay and Riesling, two varieties that define the area.  A few growers, challenging conventional wisdom, continue to work what little Cabernet Sauvignon there is in the arroyo.

Carmel Valley is a western enclave isolated from Monterey's other wine areas by surrounding low hills. The opening to the valley is close to Carmel village, with its collection of upscale shops and restaurants.  Nearby is Monterey town and the scenic ocean side 17 Mile Drive. Carmel's wine scene is geared to Cabernet Sauvignon and Merlot from a handful of small wineries like Bernardus, Talbott and Galante.  

There is so much more to learn about the wine side of Monterey, available in the books on California wine mentioned in next week's post about books that should be in every wine fanslibrary. 

 

AI & Wine:  The April 25 post about the impact of AI on wine drew some reader responses. I believe the association of AI and wine is important, so in the future, when I read a reference to AI and wine, I'll add it  at the end of that week's posting.  

The results of a survey by the UK e-commerce platform Drinks found that 44% of those surveyed would accept a wine recommendation made by artificial intelligence.  And I wonder if the 44% is a trend that will soon fade like most trends,  or is it a disturbing harbinger of the future of wine consumption.  I hope it's just a trend. 

Next post: Essential Wine Books

Leave a comment at boydvino707@gmail.com

AI & Wine

        

For years, we have been told that our thought process is a matter of independent left and right brain. That is, the left hemisphere is for logical processing and the right hemisphere for creative thinking.  Scientists, however, say the real truth is the hemispheres work together not independently.

I don't wish to quibble with science, but I sometimes wonder if my hemispheres are working together, especially about tech innovations.  

My sons think it amusing and odd that their father talks like a tech denier, but writes a blog, using a computer.  It's a family joke that I don't try to squelch, so long as my sons are willing to help me with internet and software glitches. 

In the past, my troublesome relationship with technology has resulted in unusual collaborations that have me searching for answers.  At one time, my reluctance to embrace IT developed into a running gag with a friend and colleague.  He would jokingly call me a Luddite, adding, "Well, at least you're using a fax." 

I lost contact with that friend, but as this blog clearly shows, my sometimes difficult working relationship with computer technology, is on-going. Truth is, so long as everything is working, I hardily endorse the status quo.

Lately, my arrangement with tech has been comfortable, that is until I started reading about a new wrinkle called Artificial Intelligence or AI. 

Why am I straying from writing about wine to comment on AI?  And why is a technological development, promoted as having so much promise, personally troubling for me and potentially for wine? 

Wine is something I understand as one of life's great pleasures that can and should by shared. Sharing is what I do, through writing. Further, I understand that embracing technology is a necessity. 

The limits of AI have been debated now for a few years, but I sense that the argument about its pros and cons is gaining traction in wine circles.  Most of what I have been reading focuses on the application of AI in viticulture and sales and not so much, yet, on wine making and wine writing. 

In the last few months, I've read how AI is working wonders in the vineyard, and how AI is opening up new and creative areas in wine marketing and sales. 

Early this month, "Decanter"magazine reported that Kia Behnia, co-owner of Neotempo Wines, in the Napa Valley, told attendees at a seminar in London, that AI may be able to mitigate the impact of climate change in the vineyard. Behnia said that Scout, a vineyard management tool he co-developed, is "powered by some form of AI," and that it can "assist growers everywhere to be able to see their own vineyard, to spot disease and heat stress."

Still, the thought of AI intruding into the creative areas of wine making and wine writing troubles me, such as the appearance of AI in wine articles and blogs. This possibility is a concern for the 2025 Wine Writing Competition, from Jancis Robinson.com.  The second rule for entry spells out in part "...written without the aid of AI." (emphasis is JR's)

A series of blogs on wine I see frequently has text and a single colorful illustration, each with a different theme, but all with a monotonous sameness. Are the illustrations AI generated?  Could be, but I don't know. That's my point and I wonder if the blog author would be satisfied with monotony and sameness in their wine.

There is no disputing that AI has the power and promise to make life better, to solve difficult problems, and to introduce society to wonders we have yet to imagine.  But unregulated and uncontrolled, AI has the potential to cause havoc the likes of which we have yet to imagine. 

Imagine the possibility that what you're reading here has been generated by AI, or that the photo you saw in a story came from a bot and not a photographer with a camera. 

Does that make you uncomfortable?  It does me.

Among the many things we are asked to sort out today, things we know little about, is solving, or at least understanding, the mysteries of Artificial Intelligence. 

So, should I be worried, or just allow AI to wash over me and to influence my writing? It's easy to be paranoid, especially when you think of the harm AI can do and you wonder who's watching the store?  

Image by Freepik

 

Next blog: Wine Variety in Monterey

Leave a comment at boydvino707@gmail.com 

A Look at Zinfandel

Throughout the history of the United States,  Americans have enthusiastically produced and grown a lot of things.  And, we've  relied heavily on imports, including the grapes for our wine.

The history of American wine grapes is a mix of native North American varieties and hundreds of grapes carried to this country as "suitcase" imports by European immigrants.  

Zinfandel is one of those unique imports that have transcended its origins, to become known as California's own wine grape. 

Zinfandel in a basket

Today, Zinfandel is grown mainly in Sonoma County, Lodi, the Sierra Foothills and Mendocino.  As  Zin became popular, some did stray south of the Golden State to Mexico, and farther afield to Western Australia, South Africa and Chile.

It's not easy to describe the taste of Zinfandel because of the wine's stylistic versatility.  It helps, of course, to know where the Zin comes from and the age of the vines. Young Zin is all about blackberry, black pepper and aromatic spices including cinnamon and clove.  Older Zins, especially from old vines, are more concentrated, nutty, with cedar and mint.  Late Harvest Zinfandel takes concentration to another level, supported by a bit of sweetness.

Zin makers (who very likely could be Zen Masters) believe that Zinfandel has two lives. That is, once the primary fruit fades, after about eight years, there is, to use wine speak, a dumb period, followed by mature flavors of dark fruits, exotic spices combined with oak notes, that can happen after about 15 years in bottle.

I recently had a 1981 Ridge York Creek Zinfandel that was about as good a Zin as I've tasted, still very much alive with a deep ruby color, layered fruit, fine tannin and nicely integrated acidity.  Even after the meal had ended, the Ridge Zin was still a pleasurable drink.  

Coincidentally, a friend opened a 1974 Ridge Geyserville Zin that he described as "nothing short of spectacular."  Both Ridge Zinfandels are a testament to the mastery of Paul Draper then the Ridge winemaker, now retired. 

Plotting Zin History

Arguments have raged for years about the origin of Zinfandel, with some of the early accounts focused on  the spelling of the grape's name.  One version was "Zenfendel," while another claimed it was "Zinfindal."  We know today that research finally settled on Zinfandel. 

Thanks to DNA profiling, we also know that Zinfandel is related to two native grapes grown in Croatia and one in the southern Italian region of Puglia.  Croatian grown Tribidrag and the equally tongue-twisting Crijanak Kastelanski are both related to Zinfandel.  There was even some Croatian chatter about a local grape called Plavic Mali, that is, in fact, a cross of Zinfandel and an obscure local variety.

In 1994, DNA proved that Primitivo, from the Italian region of Puglia, was simply what the Italians call Zinfandel.  Apparently, the grape had somehow made its way west, across the Adriatic Sea to the heel of the Italian boot.   

Puglia: The heel of the boot

The story behind how these grapes from Croatia became associated with Zinfandel is one of dogged research and the application of modern science.  Zinfandel's lineage was initially tracked to Croatia by Carole Meredith, of UC-Davis in California and two Croatian researchers. 

But Primitivo's journey from Italy to California has a different itinerary.  One version has Zinfandel (or Primitivo) being imported from Italy by a nursery on Long Island.  Another claim says Agoston Harazthy brought the grapevine back to California on return from his native Hungary.  The more likely story, however, is that an unlabeled red grape was carried to California by prospectors, hoping to strike it rich during the Gold Rush of 1849.  

Throughout the 20th century, Zinfandel delighted and disappointed wine drinkers.  Fans were happy when Zin was on the rise, spurred on in the 1980s by the phenomenal success of White Zinfandel, even if some avid zinophiles claimed that White Zin was nothing more than a sweetish ersatz rosé.

Thanks to its expanding crowd of fans, supported by Zinfandel Advocates & Producers (ZAP,) the Zinfandel promotional group, Zinfandel continues to give Cabernet Sauvignon, its main red rival, stiff competition.  You can learn more about Zinfandel from the ZAP web site, at  www.zinfandel.org.

 

Next post: AI & Wine 

Leave a comment at boydvino707@gmail.com

Vino from Southern Italy

                                

For a fan of Italian wine, there are many choices to select from, even with looming tariffs. Italy is awash in vino, from the cool mountainous regions of the far north, to the warmer parts of the south. The range of Italian wine is truly impressive. 

A convenient way to look at Italian wine, is to divide the long narrow country into thirds. The northern tier has light fruity white wines and substantial reds. Drop down to the central part for iconic reds and unique whites. For the final third, south of Rome, savor Italy's equivalent of jug wine and a distinctive red created from ancient volcanic soil. 

The southern regions, Molise, Campania, Puglia, Basilicata and Calabria, are better known for wheat and olives than wine grapes, although Italy's major source of table grapes comes from the warmer south.  As with other areas of interest in Italy, where the north dominates the south, wine is no exception.  

However, the one thing the southern regions have in common, would be the wines are all made, more or less, from the same grapes.  Aglianico is widely planted in most of the regions.  Montepulciano d'Abruzzo and Trebbiano d'Abruzzo, named for the neighboring region Abruzzo, are also commonly shared. Campania's noted Greco di Tufo and Falangina are popular throughout the south. 

Here's a brief look at the southern regions and their main grapes.  For those readers who put stock in Italy's DOC and DOCG designations, as a way to determine vine and wine quality, I've added DOCs for each of the five regions.  In theory, a DOCG wine is better than a DOC wine from the same area, and both are better than an IGT wine.

In practice, though, there are too many factors, such as terroir, politics and the effects of climate change on local weather that have occurred since the awarding of DOC, to make a flat statement about wine quality. 

Molise is the second smallest wine region, after Aosta (Valle d'Aosta), the mountainous valley in Italy's northwest corner.  Many of the most widely planted grapes, such as the red Montepulciano and white Trebbiano, are shared with neighboring Abruzzo. The region has four DOCs, with the Molise DOC, which covers the entire zone, the most noteworthy.  Look for Molise wines from Di Majo Norante.

Puglia, with its long Adriatic coast, has a narrow border in the north with Molise.  The region is mostly flat plains, planted with olive groves and expansive wheat fields.  Change is underway, though, to more vineyards, reflected by the region's 30 DOC and four DOCG zones.

Puglia is hot and sunny, rivaling only Sicily for year-round sun days.  Red grapes, like Primitivo (related to Zinfandel) and Negroamaro, the most widely planted red variety in Puglia, thrive in the iron-rich soils.  Also of interest are Aglianico and the red version of Malvasia Bianca.

For whites, both Trebbiano Toscano and a variety with the delightful name, Bombino Bianco, are bottled as varietals and in blends, although Bombino is used mostly for blending.  Other whites include Chardonnay and the local grape, Verdeca.

Campania is famous for a handful of attractions: the chaotic sprawling city of Naples,  the nearby island of Capri, the towering Mt. Vesuvius and the Roman-era ruins of Pompeii.  

Old porous tufa

Campania is also known for the grapes of antiquity like Taurasi, Fiano, Falanghina and Greco, the latter reputedly of Greek origin.  Taurasi stands alone as Campania's premier red grape.  Fiano di Avellino is seen mostly near the town of Avellino, and the vines for Greco di Tufo, draw mineral nuances from the volcanic soils, around the town of Tufo.

Taurasi DOCG, is a full-bodied red wine with textured fine tannins and red fruit flavors.  Fiano DOCG, the Latin word for bees, is aromatic with honey and spice flavors.  Greco DOCG has lots of body and a dry full mineral flavor. There are 18 DOCs, including Falanghina, a  juicy and dry white with herbal notes.

Basilicata is emblematic of the enduring poverty of southern Italy, a stark contrast to the more prosperous north.  The region sits atop Calabria and is bracketed by Puglia and Campania. 

The most important wine, and the only DOC, is Aglianico del Vulture, a powerful rustic red from the slopes of Mt. Vulture, in the north across the eastern border with Puglia.

Basilicata bottles white wine, mostly from Muscats and Malvasia, that go into blends and sold locally. Little, if any Basilicata white wine is exported to the United States.

Calabria has the distinction of having 12 DOC wines, although the output of each is small, some even minuscule.  The reason none of the DOCs has yet been elevated to DOCG status is that, until about 15 years ago, modern advances in wine making had not yet made inroads into this ancient wine region. 

Few places in Italy experiment with indigenous grapes like Calabria.  A group of winemakers operating within an organization called the Ciro Revolution, are working with native grapes and organic and biodynamic viticulture.  Signs of innovative wine making are evident in blends of international varieties such as Cabernet Sauvignon and indigenous red Magliocco.

Calabria forms the toe of the boot, that almost  touches the eastern tip of Sicily. There's an interchange here with grapes, such as the Sicilian Nerello Mascalese and Nerello Cappuccio, that grow equally well in both regions and are components of blends and bottled as varietals.

Next time you're cruising the Italian wine section of your local wine store, look for the varied wines of Basilicata, Calabria, Molise, Campania and Puglia -- the vino of Italy's south.

 

Next post: A Look at Zinfandel 

Leave a comment boydvino707@gmail.com

 

Wine & Wood

French oak forest  

For a long time, I've been curious about the relationship of wine and wood, more specifically wine and oak.  

Does wine taste better, or different, after spending time in oak?

The sensible answer, of course, is that it's a matter of personal taste.  Yet, there is an undeniable symbiosis that occurs, when wine meets oak.  Some consumers find that meeting attractive and others can take it or leave it, preferring the varietal personality and flavor of a wine sans oak.  

A very little history of wine and wood.  Thousands of years ago, tradesmen in Armenia, shipped wine down the Tigris river in palm wood containers.  In the years since, wine has been stored and shipped in all manner of wood, including acacia, chestnut, cypress, ash, pine, beech, oak, redwood, popular and eucalyptus.  

Winemakers used whatever wood was available locally: redwood in California, evergreen beech in Chile. Then, in the mid 20th century, the world wine community, led by France, settled on oak as the most compatible wood with wine. 

An often heard maxim is, "Good wine begins in the vineyard."  Vintage after vintage, winemakers prefer Chardonnay from the same vineyard, even the same rows, because they like the continuity they get, year after year.  That continuity is important, whether you're making Chardonnay in California or in Burgundy, or another wine from anywhere else.

Unfortunately, most wine making decisions and techniques are not known to the consumer.  What happens, though, is a sensory alert stimulates the palate, telling the taster that this style of wine is what I like.

Some wines seem to taste better with a little oak, such as Chardonnay.  The popular wine is the best (though not the only) wine to explain the conundrum of oak or no oak. Your senses would have to be dead not to be able to tell the difference between a Chardonnay that has not seen oak and one that has been fermented and/or matured in oak.   

Uncork a California Chardonnay and the scent of new oak rises from the glass and slaps you in the face, while the presence of oak in Burgundy is more subtle and integrated.  Racking a Chardonnay (or any wine) into a new barrel, with a toasted interior, and there's an assertive oakiness that is hard not to notice.

In recent years, over oaked California Chardonnays have taken a beating from consumers and wine writers. Winemakers met the criticism by backing off the percentage of new oak, but there still is too much new oak in many Chardonnays. 

 

California Chardonnays  are often fermented and aged in French oak, essentially delivering a double hit of oak to the wine, usually with some percentage of it new.  Burgundian winemakers are likely to use less new oak in white wine, which for the consumer means a more pleasing balance between oak and wine. 

 New oak has an assertiveness that masks the fruit aromatics and flavor.  It takes time for fruit and oak to come into balance.

 The length of time the wine stays in the barrel, plus the toast level, can make a big difference.  Or, maybe the difference is the winemaker's talent for matching the potential quality of the wine with the measurable quality of the harvest. 

There are other times when a wine benefits from contact with oak.  Fermenting in oak, rather than  stainless steel, gives the wine a more tactile mouth feel and texture.  Maturing a wine in once-used oak imparts an oaky nuance, allowing the essential fruit to show through.  

For the winemaker, it's a matter of balance between varietal characteristics, desired aging time and wine making skill.  

For you, the wine consumer, the question of oak or no oak, is a matter of personal taste. 

Pixabay photos

Next post: Vino from Southern Italy 

Leave a comment at boydvino707@gmail.com

Alexander Valley

  

Hop yard with climbers

In 1840, Cyrus Alexander headed west from his home in Illinois to set down roots in northern California.   He settled in a broad valley by a river, hoping to continue in his trade as a trapper.  But farming was more important in the valley, so by 1843,  Alexander had joined the local farming community.   

Cyrus Alexander became a leader in the small growing community, a move that was recognized when the valley was named in his honor.  Farming in the mid-19th century, in what would become  Sonoma County,  was mostly row crops.  Prune orchards and hop yards were added, and up to the 1960s, were the major agriculture in the Alexander Valley.  

The transition to vineyards, mainly to support bulk wine production, came later.  By the early 1970s, hops had mostly disappeared from the crop mix and prunes gave way to vines, a sign of the new reality that would help slake Americans growing thirst for wine. 

These were early years for wine in Alexander Valley.  Jug wine and bulk wine were the first wines to build a core for the wine business. Varietal wines, mainly Cabernet Sauvignon and Merlot, were poised to bring fame to Alexander Valley. 

As vineyards spread across the bench lands east of the Russian River, wineries got busy transforming grape juice into wine.  With one eye on vineyard soils and climate, and the other on the growing consumer demand for wine, growers planted more red grapes.

The change to the modern era of wine making in the valley began in the early years of the 1970s, with the resurrection of Simi Winery and the arrival of Jordan Vineyard & Winery.  

The ocher colored Jordan winery building, designed to appeal to Francophiles, Tom and Sally Jordan, at first produced, in Bordeaux fashion, only an Alexander Valley Cabernet Sauvignon, later adding a textured, weighty Chardonnay.

Alexander Valley's warm climate is well suited to Cabernet Sauvignon and Merlot, planted in hillside  vineyards and flatter valley floor.  A singular distinction occurred with the 1974 vintage when Rodney Strong Vineyards bottled the valley's first single vineyard Cabernet Sauvignon from Alexander's Crown near Jimtown.

 In the mid-1960s, Robert Young, on the advice of UC Davis, planted Cabernet Sauvignon and Chardonnay, positioning Robert Young Vineyards as one of the most valued wine grape growers in the state.  Word of  Young's success soon spread to other wineries including Chateau St. Jean. 

Alexander Valley Cabernet leans toward a harmonious blend of herbs and black fruits, backed with nicely integrated fine tannins.  Alexander Valley Merlot is decidedly fruit driven, with plenty of natural acidity.

Seghesio Home Ranch Vineyard

Zinfandel is Alexander Valley's other red that attracts Zin fans everywhere. One of the top Alexander Valley Zins is the Seghesio  Home Ranch Vineyard, an old-vine Zinfandel that plays off of the Seghesio's Italian heritage.  The Home Ranch is one of a dozen Zinfandels from Seghesio. 

Ridge Vineyards, a winery with a long history of storied Zinfandels, has an impressive collection of 17 Zins, four of them from Alexander Valley, including Buchigani Ranch, Boatman, Stone Ranch and the iconic Ridge Geyserville.

Chardonnay, on the other hand, benefits from cooler conditions  along the Russian River and around Jimtown, the small spot famous not only for neighboring vineyards but also the Jimtown store, where you're likely to see local wine people picking up a sandwich.  The Chardonnay from this area is lean with tropical fruit notes.  

There are more than two dozen wineries in Alexander Valley.   Here are 12 worth consideration: Alexander Valley Vineyards, deLorimer Winery, Ferrari-Carano Winery, Francis Ford Coppola Winery, Jordan Vineyard & Winery, Lampson Family Wines, Lancaster Estate, Robert Young Estate Winery, Rodney Strong Vineyards, Silver Oak, Stonestreet Estate Vineyards, Trentadue Winery.

 

Next post: Wine & Wood 

Leave a comment at boydvino707@gmail.com