Beaujolais and Respect

Beaujolais is the Rodney Dangerfield of wine.  For those readers too young to remember Rodney Dangerfield; he was a hilarious television comedian, who popularized the dark blue suit and red tie, long before a not-so funny person, looming today on television.  At the beginning of his standup routine, a deadpan Rodney Dangerfield would utter this memorable line: "I tell you, I don't get any respect."  

The same can be said about Beaujolais.  The thing about Beaujolais and wine writers is that some of us believe it is our responsibility,  at least once a year, to suggest appropriate wines with holiday foods.  

                         

Beaujolais for the Holidays

To intimately know a wine, it is important to know where the wine is from.  True Beaujolais comes from a wine region in east-central France, between the cities of Macon  and Lyons. Why true?  Because there is a lot of wannabe bogus "beaujolais" trading on the name of the French wine.

The next main thing to know about (true) Beaujolais is it's made from Gamay Noir, or more officially, Gamay Noir à Jus Blanc , which means "white juice from a black grape." Beaujolais is planted in about 98% Gamay Noir, the rest is Chardonnay, Melon and Aligote, grown mainly for Beaujolais Blanc or table wine enjoyed by locals.

The other important thing to know is that Beaujolais is characterized by a wine making method known as carbonic maceration.  Usually, understanding the fermentation technique used is not essential to wine enjoyment, but with Beaujolais, having some idea how CM works, will help to understand the nature of Beaujolais and why it may appeal to you. 

For full CM, individual grapes or whole clusters, skins unbroken, are placed in an oxygen-free atmosphere, allowing the transformation of grape sugars in the juice into ethanol, without the presence of yeast.  Essentially, a fermentation occurs within each berry.  In practice, though, a percentage of the grapes at the bottom of the tank are partially crushed by the weight of the clusters above,  creating semi-carbonic maceration.

CM is the main characteristic of Beaujolais Nouveau, a fruity, gulpable, ready-to-drink red wine, released in mid-November to the bistros of Paris and later around the world.  Nouveau is dismissed as plonk by some wine merchants and restaurateurs, who refuse to sell it, while others see Nouveau as a revenue-generator that gets customers through the door.

                                                                                                                         Adobe image

Nouveau Beaujolais not your drink?  No worries, there are other more serious styles, such as basic Beaujolais and Beaujolais-Villages.  The former is a red wine with all the character of Beaujolais: deep purple-red color, up-front juicy fruit and lots of texture.  If the wine comes from one of the 38 named villages, the wine may carry  the name of the village.  A subtle difference, to be sure, but one that carries the promise, real or not,  of higher quality.

That promise becomes a reality with the so-called Beaujolais Crus, 10 specific communes with a consistent reputation for higher quality wine.  The Crus, different from each other in terms of texture, weight, flavor characteristics and longevity are: Brouilly, Cote de Brouilly, Fleurie, Chiroubles, Juliénas, Régnié, Saint-Amour, Chenas, Morgon and Moulin-à-Vent.  The last three are considered the most structured and longest lived.  

Cru Beaujolais are permitted under French wine law to be sold as AOC Bourgogne, but rarely do, as they are proudly Beaujolais, not Burgundy.

No matter what style of Beaujolais impresses your palate, drink it with the respect due a French wine that doesn't pretend to be anything but what it is. 

Note:  Every year I post my annual column on what I think is the best wine to have with the Thanksgiving feast. Look for this year's post on November 8.

 

Next post: Lazio Vino 

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The 3M's of Dessert Wines

Dessert wines, so-called stickies that most people agonize over,  don't easily fit into a meal or a wine event. 

Planning a meal with multiple wines, the challenge with dessert wine is its often too sweet as an aperitif or cocktail wine, although Port is a favorite aperitif wine in France.   And, with the possible exception of Sauternes and Barsac, dessert wines are usually not the best choice with the entree.  

Serve a rich, gooey chocolate dessert to an American and you have a happy person. But if you present a dessert wine with a sweet dessert, instead of as dessert, you're asking for a clash of the sugars.

It's a dilemma that some gladly embrace, while others just as gladly ignore.  There's no secret formula or strategy for deciding when to enjoy a dessert wine, but a good place to start is to consider Madeira, Marsala and Malaga, the 3Ms of dessert wine.  

Clinging terraced vineyards on Madeira

Madeira is an historic dessert wine, with an American connection.   Madeira comes from the Portuguese island of the same name, floating in the Atlantic Ocean, closer to North Africa than it is to Portugal. 

At the end of the 18th century, American colonists were importing enough Madeira, that the new country became a major export market for Madeira.  So popular was Madeira in the colonies, that it was used to toast the Declaration of Independence in 1776.

Madeira is a fortified wine.  That is, at a specified stage of fermentation, grape spirit  is added, arresting the fermentation, resulting in a sweet fortified wine with about 20% alcohol.  An examination of old records, though, reveals that Madeira likely started as a non-fortified wine. 

Production of Madeira is centered around artificial "aging" in an estufa, a special room, heated by an outside source or by warm water circulating through a network of pipes inside the room.  Barrels or lodge pipes (145-200 gals.) of Madeira are stored in the rooms, heating the wine until it attains a yellow-brown color and a nutty/prune aroma.  Modern estufagem use stainless steel tanks heated by an external system of hot-water pipes. 

At the top of the grape list for Madeira is Tinta Negra, a red-skinned variety that grows well in the island's fertile soils.  Additionally, there are five traditional white grapes used to make Madeira: Boal, Malvasia, Sercial, Terrantez and Verdelho.  A few American hybrids are grown for making local dry table wine. 

All, or some, of these grapes are used in the following styles, roughly from dry to sweet: Sercial, Verdelho, Boal, Malmsey.  Special historic styles, like Rainwater, remain popular, while the latest types of Madeira include  an indication of age (10-Year), Colheita and Vintage. 

Marsala and a Sicilian snack

Marsala is an Italian fortified sweet wine, from the province of Trapani, on the island of Sicily.  Unlike the origin story of Madeira, Marsala owes its beginnings to one  Englishman, named Woodhouse, who thought the local wine made around Trapani was similar to Port and Madeira.  So, he fortified the wine and shipped it to England where Marsala became an instant hit with his fellow countrymen. 

The base wine for Marsala comes from Sicily's traditional white grapes: Grillo, Cataratto and Inzolia (See "Sicilian White Wine," July 19, 2024).  Marsala is made either by adding grape spirit, or by increasing the alcohol level through the infusion of mistela, a high-sugar grape juice, similar to Germany's süssreserve.   

 There are three main styles of Marsala: Fine, made with the addition of grape spirit, mistela and one year of cask aging;  Superiore, only mistela and two years of cask aging;   Vergine, a dry style with no mistela and at least five years of cask aging.

Marsala has suffered indignities in years past, including the addition of  "special flavorings such as chocolate, almonds and eggs.  After years of poor quality and shrinking sales, Marsala has turned the corner and the "special" styles of Madeira are no longer allowed to be labeled as DOC Madeira. 

General Jose de San Martin, hearing the tasting results

Malaga, is a Spanish dessert wine from the sun-drenched province of Andalucia. Malaga traces its history back to Moorish occupation of the land.  By the 18th century, with the Moors gone, Malaga was openly exported worldwide.  

At what may have been the first "blind" wine tasting, Argentine General San Martin asked his dinner guests to taste one of his favorite Mendoza wines against the reputation of a Malaga. The general's wine game reportedly boosted the reputation of Mendoza wine.

In Andalucia, Muscat of Alexandria and Pedro Ximenez ripen to high sugar levels, maxing out at 14% residual sugar. At one time, Malaga was made by drying the grapes in the sun on grass mats to concentrate the grape sugars. 

Today, the Malaga technique is to stop fermentation by adding a mistela, the sweet juice of  late-harvest sun-dried Moscatel, or by adjusting the sweetness with arrope, the process where unfermented grape juice is boiled down to 30% its normal volume, then added to the fermenting wine.  

Aged Malaga matures in oak barrels, arranged in a solera, similar to the fractional blending system popularized in the Sherry region of Andalucia.  Spanish law allows an impressive 16 types of Malaga, from Seco (dry) to Sweet, gradated on different levels of residual sugar.  Additionally, there is a golden Dorado (no arrope) and Negro (at least 15% arrope).

The taste of Malaga is defined by concentration and ripeness.  With Malaga, and Marsala more than Madeira, sweetness is secondary.  The essence of good Malaga is raisiny, with underlying spice and subtle caramel.  Sufficient acidity assures Malaga will be sweet but not cloying.

A small glass of Madeira, Marsala or Malaga, is a great way to end a meal.  Lighter and less filling than a heavy dessert, one of the 3M's of dessert wine satisfies the craving for something sweet, after a meal. 

 

Next post: Beaujolais and Respect

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"ABR"

A while ago, some wags thought they would do wine drinkers a service by coming up with the acronym, "ABC."  Suggesting an "Anything But Chardonnay" drinking strategy was not only presumptuous, it was silly. 

I say presumptuous, because there are a helluva lot of people that enjoy a glass of Chardonnay.  And, "ABC" is a silly ban since Chardonnay is planted in all the major wine regions.  Like it or not, Chardonnay is synonymous with white wine.

But the ABC miss-adventure also got me thinking:  Imagine trying to float the idea of "Anything But Riesling," in Germany.   Not likely, since 23% of Germany's 135 varieties are Riesling.  And, 67% of that 135 are white grapes, which means, that while Riesling still holds a firm place, there is a lot more to German white wine.  

Tongue-twisting grape names like Scheurebe, Roter Traminer, Grauburgunder (Pinot Gris),  Müller-Thurgau and Gewurztraminer, are fairly common in Germany, but they don't have the caché of Riesling.  Lesser known are Trollinger and Weissburgunder (Pinot Blanc).

Roter Traminer is also known as Savagnin Rose, a non aromatic version of Gewürztraminer.  Savagnin, an ancient variety, is connected through genetic to many modern grapes, including Chenin Blanc and Sauvignon Blanc.   And, Ruländer, the traditional German name for Pinot Gris, appears on wine labels, along with Grauburgunder.

Pfalz vineyard

Germany's Pfalz region is home to a number of these lesser known white grapes.  Pfalz sits atop the point where the Saar and Rhine rivers meet.  To the north is Nahe and Rheinhessen, with Baden in the southeast.  Many of these grapes are grown in Baden, Nahe and north along the Mosel. 

A Closer Look

Scheurebe is a recent arrival on the vineyard scene, first in the Rheinhessen, then the Pfalz.  Developed as a cross of Riesling and Bukettraube, itself an obscure cross.  The aim was to grow Scheu, its common name, as a replacement for the noble Riesling.  There were problems with getting Scheu to the desired ripeness, because slightly green, it made a harsh wine.  Scheurebe has good acidity, supporting black currant flavors and an edgy citrus note.

Pinot Gris is an adaptable grape that does quite well in Alsace, northern Italy as Pinot Grigio and Oregon, where its honeyed flavors are a good foil for Chardonnay. German Pinot Gris is popularly known as Ruländer and Grauburgunder.  The best examples offer ripe pear and nutty flavors with a subtle trace of wild honey. 

Pinot Blanc, called Weissburgunder in Germany, is a mutation of Pinot Gris, tracing its heritage to Burgundy's Pinot Noir.  An attractive feature of Pinot Blanc is its creamy texture.  That, plus good acidity and flavors that resemble ripe apples, put Pinot Blanc in the Chardonnay taste-alike category.

Müller-Thurgau was, for German wine, the great white hope.  While working in Switzerland,  Dr. Müller developed a cross of Riesling and Silvaner, naming the new grape for the canton of Thurgau in Switzerland.  Müller's idea was to combine the quality of Riesling with the reliability of Silvaner.  Despite a general lack of enthusiasm for the grape, M-T was widely planted, producing oceans of uninspiring  Liebfraumilch, Piesporter and others of the same ilk.  Today, when it is remembered, Müller-Thurgau, with its hint of Muscat, is mostly the backbone of what the Brits call "cheap and cheerful" wine.

Gewürztraminer

Gewürztraminer, an aromatic variant of Savagnin, has one of the most recognizable grape and wine aromas: exotic spices, lychee and perfumed roses.  Occasionally, GT is sometimes shown as Gewürz-Traminer, the perfumed variant of the Traminer grape. The German word "gewürz," when applied to the grape, means perfumed more than spice.  GT is grown throughout Germany and Europe. In 1973, the official grape name was altered, dropping the umlaut, in the French region of Alsace, across the Rhine river from Germany.

Trollinger likely came to Germany from northern Italy.  Historically, Trollinger and Roter Traminer trace a history in Wurttemberg, back to the 14th century.  Locals in this small region east of Baden, enjoy the light red wine produced from the red-skin grape.  

Riesling is a noble variety that displays its greatness as a dry, sweet or sparkling wine. But Riesling can be problematic to grow, so vintners turned to other white varieties, including crosses, to counter problems in the vineyard and the marketplace. Although efforts have been mixed, the result is a collection of wines, worth a try. 

Next post: The 3Ms of Dessert Wines

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The Douro

There are few wine regions, that once visited, leave an impression that stays with you, long after you return home.  For me, anywhere in Italy, South Africa's Western Cape and the starkly beautiful Douro Valley of northern Portugal, come readily to mind.

The Douro is a deep gash in the earth, carved over the millennia by a river that flows from the frontier with Spain, west  to the city of Oporto.  Before the Portuguese government damned the vital waterway, starting in 1968, to provide hydroelectricity, the river raced through the valley, moving barco rabelos, loaded with pipes of new Port wine to aging lodges in Vila Nova de Gaia, across the river from Oporto. 

                                                                                                                                                  Shutterstock

It must have been quite a sight.  Daring boatmen, balancing on the stern of a barco, one eye on the  precious Port, the other scanning the rocky walls that rose above the river, while manipulating a long rudder pole, keeping the cargo boat in the fast moving rapids and away from the rocks.  The men who worked those barcos, added the Portuguese word rabelo, or "fishtail," to describe the back and forth action of the steering pole in the water. 

Today, the few remaining barcos rabelos are kept around to impress the tourists, while the cargo and passengers move up and down the valley by rail. 

Up river, some 50 miles from Oporto, terraced vineyards stair step up the steep banks of the Douro, or are hidden in the narrow valleys, just off the river.  Large signs, visible from rail cars and the winding road between the tracks and the river, announce historic Port estates or quintas, like Sandeman, Croft, Dow, Fonseca and Ramos Pinto.  

A personal aside. Life in the Douro is peaceful and slow. On my first visit to Bom Retiro, the gentle slow-paced atmosphere of the quinta was a shock to my senses, coming from the fast-paced world outside the Douro.  

I was with Joao de Alemeda. We first met when Joao was with Ramos Pinto, owner of Bom Retiro.  As the director, Joao was a busy man, so he suggested the quiet of the quinta for our interview.  Although he had an office in Gaia, Bom Retiro was a spot for him to unwind and relax. 

Following a tour of the business end of the quinta, which included a look at one of the quinta's old lagers, a large trough made of slate, used by workers, shod in studded boots, to trod the grapes, we walked over to the old estate house, that once housed workers and company men up from Oporto.

We found a comfortable spot on the shaded porch of the main house, where I tried to finish the interview.  But, it was difficult to concentrate in the fading twilight, with the approaching evening slowly transforming the valley from light to dark, and the warm air shimmering with the buzz of insects. 

On that porch, in that secluded valley in Portugal, sipping an aged Tawny Port, while across the valley, a church bell counted out the evening hour, was a magical experience that has stayed with me all these years.

At every turn in the river, carved terraces hung precariously, following the contours of the steep banks.  I was told that more than one driver of a big yellow grader, carving a new terrace, lost his perspective, jumping to safety just before the huge machine plunged into the river.  In recent years, some quintas, replanting or were putting in a new vineyard, decided on vertical rows that look like green stripes disappearing over the top of the hill.

Grape growing in the Douro is labor-intensive, so having the vineyards close to the quinta was important.  For years, few growers could identify what grapes were in their vineyards, which was understandable as more than 80 varieties are authorized in the production of Port.  

Obviously, something had to be done, so in the 1970s, Cockburn and Ramos Pinto narrowed the extensive list down to five main grapes: Touriga Nacional, Touriga Franca, Tinta Barroca, Tinta Roriz (Tempranillo) and Tinto Cao.  Those five varieties have become the accepted standard, with a handful of other grapes favored by some Port houses.

                                                                                         Wine Folly

There are two basic types of Port, plus a bewildering range of styles that demand detailed definitions to better understand the differences, sometimes subtle, between the styles of wood and bottle-aged Ports.  

Briefly, Ruby and Tawny are the two styles in the wood Port category.  Bottle-aged Port includes a string of styles like Vintage, Single Quinta Vintage, Crusted, LBV and Garrafeira.  And there's Colheita and Aged Tawny. 

A Port house has its own style, made from a proprietary combination of the five main grapes.  And, each has something unique to contribute to the house style. What is important to the consumer is which house style they find appealing.  That, of course, means that you need to sample a number of Ruby, aged Tawny Ports or Vintage to find your favorite.  

More on the pleasures of Port is scheduled for a post in the near future. 

Next post:  ABR

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Worldwide Merlot

For some fans of red wine, Cabernet Sauvignon is the complete package: aromatics, structure, flavor profile, tannin, acidity, and most of all, the promise of long life.  Others would happily apply those attributes to Syrah.

All of that appeals to me, but so does Merlot.  Think about it. Merlot has the acidity and stiff backbone found in the best Cabernet Sauvignon.  As for fruit, Merlot has plenty of it, without being overblown or jammy.  Briefly stated, Merlot has it all, the fruit of Syrah and the structure of Cabernet Sauvignon.

Merlot attracts fans for its different expressions captured in the scores of Merlots from around the world.  This is what English wine writer, Oz Clarke, said about Cabernet's partner: "Merlot tastes of all sorts of things: it can be anything you want, from light and juicy through Pinot Noir-silky to Cabernet-oaky and extracted." 

Ok, so Clarke says "po-tot-toe" and I say "po-tay-toe."  Either way, Merlot has what it takes for a red wine to be a good match with food, whether it comes off your backyard grill, has a place on the dining room table, or is on the wine list at your favorite restaurant. 

Still, Clarke's comment sounds like Merlot is a chameleon, when he suggests that Merlot can be anything you want.   Shape shifting or not, no matter where it's from, Merlot's core identity is the same, even as it takes on characteristics of the local terroir.

If all that sounds like smoke and mirrors to you, then here's a closer look at some noteworthy and stylistically different Merlots from France, Italy, California, Washington state, Argentina, Chile, Australia, New Zealand and South Africa. 

France: Merlot is rarely bottled as a varietal in France, except for the popularly-priced Merlots from the Mediterranean regions in the south of France.  Languedoc and Provence  Merlots  are soft, fruity, mildly tannic and very drinkable.

 Bordeaux vineyard                                                                                      Getty image

In Bordeaux, Merlot is famous for its role in the classic Bordeaux blend, with Cabernet Sauvignon and Cabernet Franc.  And French Merlot gives structure to  Pomerol and St. Emilion, two Bordeaux right bank areas that rely on Cabernet Franc.  It's in Pomerol that Merlot, not Cabernet Sauvignon, helps Cabernet Franc round out the blend.

Italy: A balanced, smoother Italian red wine is made when lower-acid Merlot is blended with high-acid Sangiovese, in Tuscany,  Umbria and Veneto.  Northern Italian Merlot is leaner than its French cousin, but still offers  ripe black cherry flavors.  Merlot is growing in popularity in  the Maremma part of Tuscany, notably Bolgheri.  Despite Merlot's modest rise in Italy, Sangiovese is still king, and that assigns Merlot mainly as a blending component. 

California: Whether it's part of a blend, or as a varietal, Merlot is  popular up and down the state.  Napa's Duckhorn is credited with bringing Merlot forward as a varietal.  Merlot quickly became better known, both as a blending partner with Cabernet Sauvignon and Cabernet Franc and as a varietal.  

Early California Merlot tended to be green and vegetative, leaning to dill.  Growers and winemakers worked on the problem and, in time, varietal Merlots began to show signature ripe berry aromas and flavors. The state's top Merlots come from Northern California, notably Napa Valley and Sonoma County.  Merlot also grows good in Amador and the coastal part of Monterey County.

Some California Merlot has been criticized as over the top and jammy. What sold a lot of people on Merlot was the recognition that Merlot is a more generous wine than Cabernet Sauvignon.  Where young Cabernet Sauvignon can be edgy and angular, with harder tannin, Merlot's softer edges and abundant fruit gives the wine a more approachable taste. 

For years, winemakers have been pleading with consumers to age their red wine, but marketing statistics consistently show that Cabernet and Merlot is drunk too soon.  Most Merlot in today's market is not meant for cellaring, exceptions are top California bottlings and Pomerol like Chateau Petrus.

Washington: If you were to pick the three red wines the Evergreen State is best known for, it would be Cabernet Sauvignon, Merlot and Syrah.  In fact, Merlot is Washington's second-most planted red variety.  Woodward Canyon Winery, in Walla Walla, was one of the first to show Merlot's potential in the state. 

Today, growers are dealing with the effects of climate change and rising temperatures.  While cooler sites are being considered, Merlot is still a good bet from parts of Walla Walla, including Seven Hills and Red Mountain, Rattlesnake Hills in the Yakima Valley, and Horse Heaven Hills. 

Argentina and Chile: Malbec is the Bordeaux variety that best defines Argentine red wine. Cabernet Sauvignon, Cabernet Franc are on the rise, but Merlot has yet to catch on, even in Mendoza.  

                                        

 Merlot has an identity problem in Chile.  For years, a lot of  vines have been identified as Carmenere, an ancient Bordeaux grape that somehow found its way to Chile.  Vine identification is on-going, as Chilean wineries sell both Carmenere and Merlot, while  blending both varieties with Cabernet Sauvignon.

Australia and New Zealand: Generalizing about Australian wine is complicated, because of the country's size and viticultural diversity.  But wherever you find Cabernet Sauvignon, you'll find Merlot. Favored places are in the states of South Australia, Western Australia, New South Wales and Tasmania.  

Hawke's Bay, on the east side of New Zealand's north island, is Merlot country, especially in the vineyard zone known as Gimblett Gravels.  A little Merlot is also found on the South Island regions of Canterbury and Waipara Valley.

South Africa: In a broad area known as the Cape Winelands, there are no fewer than 18  areas, the best known being Stellenbosch, Paarl and Franschhoek.  Merlot, the third most planted wine grape in South Africa, is favored in these areas.  Although  varietal Merlot is popular, the variety is most often blended with Cabernet Sauvignon.

When the film "Sideways" was released twenty years ago,  Merlot was dissed by the main character, causing U.S. Merlot sales to take a beating, with some market observers predicting doom. There was a temporary dip in sales, but demand for Merlot bounced back and today, Merlot is more popular than ever.

Omission:  In the July 26 overview of Pacific Northwest wines, the Yakima Valley, Washington's first AVA, was unintentionally left out.  Yakima Valley is home to such important sub-AVAs as Red Mountain, as well as noted wineries like, Hogue Cellars,  Col Solare and Kiona Vineyards.

Next post: The Douro

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