Argentina Wine

What in the world is Orange Wine !?!

By in Argentina Wine, California Wine, Education and Culture, French Wine, Italian Wine, Keep an Eye out for these Wines, Oregon Wine, Spain Wine, Tampa Bay Wine Pairing, Tastings, Wine and Food Pairings, Wine Chatter and Blather

orange-wine

Let’s start real quick here “Orange” is not a type of grape or winemaking technique. It’s a color! And it’s just one color in the enormous style, and color spectrum, of skin-contact wines.
Like red and white and rosé before it, people have begun to use the color orange to define and judge wines. Any white-wine grape can be used to make orange wine. It’s true!
Hey! If colors are what open your world up to try wines; more power to you. Skin contact on wines has been around for thousands of years.
If you go to the Wine Folly website…you’ll get this:
The process of making orange wine is very old, but the reinvigoration of this ancient process has only resurfaced in the last 20 odd years. Many modern-day orange winemakers look as far back as 5000 years in Caucasus (modern-day Georgia,–not the state) where wines were fermented in large subterranean vessels called Qvevri (“Kev-ree”) that were originally closed with stones and sealed with beeswax.

Which I am sure will cause debate and confusion.
So just remember this…
1.       It’s not made from Oranges
2.       Orange wines are the product of vinifying white grapes the way red wine is normally made.
3.       Most Orange wines taste like a bolder, savorier version of wines from the same white grape it was made from.
4.       It’s not like Blue Wine which is Blue wine is made from red and white grapes, and gains its strange color from that.
5.       Orange Wine goes with a lot of food and they handle this wide range of flavors well. Especially foods that do not usually go with reds.
6.       All skin contact wines are not orange, but all orange wines are made from skin contact.
By all means, try an Orange Wine. It’s now the trendy thing to ask for…

Just found a little terrific Perubian restaurant …Terra Sur

By in Argentina Wine, Bistros Eateries & Cheese, California Wine, Foodies, Restaurant, Wine and Food Pairings, Wine Chatter and Blather

Just found a little terrific Perubian restaurant in Carrollwood , Florida called Terra Sur. Thanks to some good friends…My style.

It has your traditional Spanish Perubian fare such as Octopus, Shrimp, Clams with baked cheese, Chicharron de Calamar,  Lomo, Beef Tenderloins, Tapas… rice dishes, the whole 9 yards.

To me the best part is the winelist which includes wines from California like Plumpjack, Justin, Austin Hope, Peju, Provenance and a slew of others Spanish and Argentinian at a good price point. If you like wine with your grilled meats; this is the place. Plus, the staff is always talking up the wine offering a taste hear or there.

Not to mention that next door is a Cafe owned by the same people which is more bistro than restaurant and it’s worth trying as well.

It’s definitely a place you can go to several times for pairing…mixing and matching food and wine.

Desserts too!

Terra Sur is located at 5358 W Village Drive Tampa ,FL  33624

I like it.

A Grand List of Wines (mostly under $25) that will not dissapoint…Seek them out over 2015 and 2016

By in Argentina Wine, Australian Wine, Chile Wines, German Wines, Italian Wine, New York Wine, New Zealand Wine, Travel, Washington State Wine, Wine Chatter and Blather, Wine Scores and Reviews

A friend asked me to put together a wine list and this is what I did. Enjoy the list and happy searching.

 
 
2011 Abadia Retuerta Seleccion Especial Sardon de Duero, Ribera del Duero (750ml)

 

2014 Daou Vineyards Cabernet Sauvignon, Paso Robles (750ml)

 

2012 Bodega Norton Privada, Mendoza (750ml)

 

2010 Castello di Bossi Berardo Chianti Classico Riserva, Chianti (750ml)

 

2013 M.Chapoutier Domaine de Bila-Haut Occultum Lapidem, Cotes du Roussillon Villages (750ml)

 

2013 Villacreces Pruno, Ribera del Duero (750ml)

 

2012 Montes Alpha Syrah, Colchagua Valley (750ml)

 

2012 Fattoria Poggiopiano Chianti Classico, Chianti (750ml)

 

2011 Frescobaldi Castello di Nipozzano Chianti Rufina Riserva, Chianti (750ml)

 

2012 Freemark Abbey Cabernet Sauvignon, Napa (750ml) $32

 

2013 Ladera Cabernet Sauvignon, Napa (750ml) $29

 

2013 Newton Cabernet Sauvignon Unfiltered, Napa (750ml) $34

 

2012 St. Clement Cabernet Sauvignon Oroppas, Napa (750ml) $39

 

2012 Chateau Haut Bergey Rouge, Pessac-Leognan (750ml)

 

2006 Chateau La Vieille Cure, Fronsac (750ml)

 

2012 La Fleur de Bouard, Lalande de Pomerol (750ml) $29

 

2012 Chateau La Tour Carnet, Haut-Medoc (750ml) $33

 

2012 Saint Damien Les Souteyrades, Gigondas (750ml) $29

 

2013 Saint Cosme, Gigondas (750ml) $34

 

2010 Domaine Pallieres Gigondas Les Terrasse du Diable, Gigondas (750ml) $36

 

2013 Chateau Saint Roch La Chapelle, Côtes du Roussillon (750ml) $29

 

2012 Ridge Zinfandel Three Valleys, Russian River (750ml)

 

2012 Condado de Haza Tinto, Ribera del Duero (750ml)

 

2011 Allegrini Palazzo della Torre, Veneto (750ml)

 

2012 Tikves Bela Voda, Tikves (750ml)

 

2014 Turley Wine Cellars Juvenile Zinfandel, California (750ml)

 

2013 Duorum Colheita, Douro (750ml)

 

2012 Zolo Reserve Malbec, Uco Valley (750ml)

 

A list by Wine Correspondent Ralph Del Rio of Great Red Wines to be on the lookout for $25 and under… with a few exceptions.

By in 2016 Top Wines, Argentina Wine, Australian Wine, California Wine, French Wine, Italian Wine, Spain Wine, Tampa Bay Wine Pairing, Wine Chatter and Blather

By Ralph Del Rio, Wine Correspondent

I was asked by a friend to put together a list of red wines, short of notes, that I thought were a good buy to put in his wine cellar. The idea is to come up with some age-worthy wines under $25. So I took a crack at it and while I was putting the list together I realized that there were a lot of great wines on this list. These wines not only are great to drink today but could go 4-5 years and maybe a whole lot more. I hope you enjoy this shopping list. I have had the opportunity to taste all of these wines wines

It is 2016 and these are the wines to be on the lookout for. The majority are available for under $25 and under. There are a few exceptions because I wanted to get some very tasty French wines on this list…all wines are under $40

Good Luck, Enjoy and Happy Shopping!

2011 Abadia Retuerta Seleccion Especial Sardon de Duero, Ribera del Duero (750ml)

2014 Daou Vineyards Cabernet Sauvignon, Paso Robles (750ml)

2012 Bodega Norton Privada, Mendoza (750ml)

2010 Castello di Bossi Berardo Chianti Classico Riserva, Chianti (750ml)

2013 M.Chapoutier Domaine de Bila-Haut Occultum Lapidem, Cotes du Roussillon Villages (750ml)

2013 Villacreces Pruno, Ribera del Duero (750ml)

2012 Montes Alpha Syrah, Colchagua Valley (750ml)

2012 Fattoria Poggiopiano Chianti Classico, Chianti (750ml)

2011 Frescobaldi Castello di Nipozzano Chianti Rufina Riserva, Chianti (750ml)

2012 Freemark Abbey Cabernet Sauvignon, Napa (750ml) $32

2013 Ladera Cabernet Sauvignon, Napa (750ml) $29

2013 Newton Cabernet Sauvignon Unfiltered, Napa (750ml) $34

2012 St. Clement Cabernet Sauvignon Oroppas, Napa (750ml) $39

2012 Chateau Haut Bergey Rouge, Pessac-Leognan (750ml)

2006 Chateau La Vieille Cure, Fronsac (750ml)

2012 La Fleur de Bouard, Lalande de Pomerol (750ml) $29

2012 Chateau La Tour Carnet, Haut-Medoc (750ml) $33

2012 Saint Damien Les Souteyrades, Gigondas (750ml) $29

2013 Saint Cosme, Gigondas (750ml) $34

2010 Domaine Pallieres Gigondas Les Terrasse du Diable, Gigondas (750ml) $36

2013 Chateau Saint Roch La Chapelle, Côtes du Roussillon (750ml) $29

2012 Ridge Zinfandel Three Valleys, Russian River (750ml)

2012 Condado de Haza Tinto, Ribera del Duero (750ml)

2011 Allegrini Palazzo della Torre, Veneto (750ml)

2012 Tikves Bela Voda, Tikves (750ml)

2014 Turley Wine Cellars Juvenile Zinfandel, California (750ml)

2013 Duorum Colheita, Douro (750ml)

2012 Zolo Reserve Malbec, Uco Valley (750ml)

How do you explain the High Altitude wines? Are they any better?

By in Argentina Wine, French Wine, Italian Wine, Travel, Wine Chatter and Blather

What exactly should the limits be in order to call it a high altitude wine? Is it 1,000 feet above sea level? Was it 2,000?  What if you’re trying to market high-elevation wines…What do you need to explain? Will you confuse the consumer?

How do you explain the High Altitude wines? Are they any better? It’s all debatable.

Maybe 2000 feet should be the limit. Who knows…

Furthermore, what we do know is that unless something is certified it will be up for grabs.

We know this because unless a certification is granted clearly defining a category, something called high elevation or mountain wines would fall under the title or designation similar to “old vine” wines or “reserve” wines in which the categories have no officially sanctioned meaning or definitive guarantee.

In my opinion, even with altitude, Climate seems to be the single-most influence on wines these kind of wines. Cool temperatures at higher elevations manifest in wines that can be beautifully balanced with intense fruit with somewhat of a dry aspect.

One thing I found that is very interesting is there is research being done that is trying to verify that consumption of wines from high altitude vineyards may contribute to a greater life expectancy. That’s great especially when you combine it with the research that has shown new evidence on how wine might help prevent heart attacks. – particularly red wine rich in polyphenols which they say is very good.

With all this good info… High elevation/mountain vineyards are some of the more difficult to farm. It’s harder work to establish them, they’re lower yield. Also, it’s safe to say that the people who plant the vineyards at elevation are of a different type of character maybe than those you have vineyards at valley floor or flatland. Which is interesting to talk about.

Again, for the most part, I find the high elevation or mountain wines are bigger, with more alcohol, more tannin. Valley floor wines are softer and a little rounder, more feminine. I do find that high altitude wines are less plush. And have tighter structure without being hard and there is frequently a little kind of dry spice aspect or tannin aspect to them, not peppery spice though…

The Argentinian Malbec is probably a good indicator or a wine from Sardinia, Napa Valley Cabernet Sauvignon or Châteauneuf-du-Pape.

Unlike water, wine always has an aftertaste, a finish – however long or short. ‘The Wine Finish’… Let’s try to explain a few things about it!

By in Argentina Wine, Australian Wine, California Wine, Tampa Bay Wine Pairing, Tampa Examiner Wine Pairing, Wine and Food Pairings, Wine Chatter and Blather

Different people like different flavors in their red wines.

People like their Cabernet Sauvignon, Merlot and Syrah and their higher tannins seem to have much longer textures with the higher alcohol content.

Yet, there is an equal amount if not more folks liking lower tannin wines that do not elicit such an astringent mouthfeel such as Pinot Noir and Malbec.

When you drink wine and the aftertaste lingers. It is often a major indicator of a wines quality. There have been economic studies on this trying to find real conclusions and the debate goes on. Wine Finish really remains an understudied area in wine; but it is very related to the well-studied qualities of wine aroma and flavor. We know that.

Let’s try to explain a few things about it!

As much as wine lovers would love it to be socially acceptable to simply hold and swish wine in the mouth for hours on end…we know its unrealistic (okay, a little weird to the regular person too…).

But who wants to give up on all those great wine flavors? No one! That’s why a pleasant and memorable aftertaste is so important.

Unlike water, wine always has an aftertaste, a finish – however long or short. The wine components like sugars, acids, ethanol and tannin influence the perception of aroma and flavor in red wine and thus the ending of the wine.

The better the wine finish, the longer the wine’s flavor and tastes linger in your mouth and memory after swallowing a sip. So how do describe this sensation? How do you tell folks what the finish is like?
For me, a really great wine finish often stays on my mind for a while. Sometimes days or months even years later recalling the finish and remembering the exact moment you had the sensation and the wine. Probably because so many of the senses are engaged. That’s another story though…

In the same way; there is a very appropriate wine quote from Maynard A. Amerine who was one of the most significant wine scientists in the past century and it goes… “The fine wine leaves you with something pleasant; the ordinary wine just leaves.”  

Just what is it that you taste at the end? How do you explain it? You are already thinking about how to describe the aromas and the flavors you just picked up while you are smelling and tasting!
Which brings us to the finish line…Ha!  OK, let’s get into some descriptors for the Wine Finish

  • acidic
  • aftertaste
  • bitter
  • chocolate
  • clean
  • clipped at the end
  • crispy
  • dry
  • earthy
  • fruity
  • hot
  • lemon
 
  • lingering
  • long minerality
  • minty
  • oak
  • prolonged
  • persistent
  • short
  • sweet
  • tannic
  • vanilla
  • woody
  • Dusty

Five Top Red Wine Values under $20 – that are Big and Bold; that Drink 3 to 5 times their Cost – A Special Report by Wine Correspondent Ralph Del Rio

By in 2015 Top Wines, Argentina Wine, BBQ and Wine, French Wine, Spain Wine, Tampa Bay Wine Pairing, Washington State Wine, Wine Chatter and Blather, Wine Scores and Reviews

By Ralph Del Rio, Wine Correspondent

Every now and then I jot down some of my favorites values; especially when they knock your socks off! Here are 5 wines that are ridiculously good. They are big tasty wines. Decant if you like…but not necessary. All of them are delicious on their own or with a hearty meal, stew or grilled meats. Try them today, they won’t disappoint.

Dona Paula Black Label Red Blend Argentina, South America 2012 – Whiffs of plum, spices and juicy red pepper stand out in this very harmonious(Is it forward or not?) and balanced wine; with round integrated tannins and a deliciously endless finish…grapes are from a very high altitude.

Substance Cabernet Sauvignon Columbia Valley, Washington 2013 – Charles Smith, who continues to make great wines at all prices…the 2013 Substance is big and bold with aromas and flavors of cassis, wild flowers, pencil shavings and tobacco it is a great wine at any price; tastes 3 times what wines like this are usually going for…not kidding.

Bodegas Castano Solanera Spain 2012 – It comes through importer Eric Solomon. Every year it’s one you can count on. This is better than the 2003. It’s rich and harmonious with black raspberries, blueberries and black currants abound. It’s very full-bodied, very intense but somehow approachable. Magic for the price. It taste almost five times as much which sounds totally preposterous!

Gerard Bertrand Corbieres 2011 Languedoc-Roussillon, France – the 2011 Corbieres Terroir offers an elegant lead pencil, tobacco leaf presence and with blackberry notes and plummy aromas and flavors. It has enveloping solid structure with a persistent feel that goes into a memorable finish

Bodegas Zerran Tinto Spain 2011 – a Jorge Ordonez from the region of Montsant which by the way has soils just like its neighbor, Priorat! The overall balance is remarkable, very intense black fruit flavors with high level of concentration with hint of vibrancy. The fruit is ripe, chewy with earthy, smoky nuances on the palate and the retrohale.

Let’s start by saying that in Bordeaux, Practically all Wines are Blended. Many do not Consider the Fact and would be Surprised…

By in Argentina Wine, California Wine, Chile Wines, French Wine, Wine Chatter and Blather

There are many great books and websites with great research and information, but a lot of people ask me about Bordeaux and what makes it so well-regarded while comparing to Napa Valley wines. I just hosted a varied, full-on Bordeaux tasting(which I’ll cover on a later date) and there was a lot of blather abound. So here are some thoughts on it.

Let’s start by saying that in Bordeaux, practically all wines are blended. Those who know…know that. Many do not and would be surprised.


Only a few producers make single-variety or varietal wines, which is a lot different than many in Napa Valley, California.


So the French labels actually mask that fact. There’s no naming of the varietals on the labels; but for a few…

So let’s talk a little French Bordeaux…

 
The classic blend consists of Merlot and Cabernet Sauvignon and/or Cabernet Franc, with small embellishments of Petit Verdot and Malbec and very occasionally Carmenere. Malbec has become the signature grape of Argentina and Carmenere is becoming the signature grape of Chile…but that’s another story.

Merlot is favored on the right bank of the Gironde River system (the main river that divides both sides of Bordeaux), and Cabernet Sauvignon on the left, though Merlot plantings have been increasing on the left bank over the past twenty years. It’s hard to tell what effect that will have.


Bordeaux wines are done in is a highly controlled process, with prevalent use of stainless steel vats for fermentation, cooling devices, mechanisms, procedures and a lot of hygienic self-control and restraint. Let’s face it. This where the whole shebang sort of comes from… more or less.


Just so you know in the early 1950’s, adding sugar became legal in Bordeaux. The sugar is not to sweeten the wine. It is to help it along so it ripens to a better potential along with the alcohol. The use of sugar (chaptalization) is common in Bordeaux, except in the warmest of years, and on the left bank, where Cabernet Sauvignon leads the way and ripens well ahead of the Merlot.

Also, the left bank is the place where the original ‘Classified Growths’ are…so they want to optimize the area, to say the least.



Let’s get to the wine!


Once the producer decides the wine has aged for the right amount of time, the selection begins for the right blend for the vintage. This is released as the château’s grand vin. Sometimes there is leftovers from the blending and this may be released as a second-wine (or in even a third-wine). It’s not inferior wine. Some are very expensive which can be superior to a lot of great wines. Some get so popular that they have a conundrum as to whether they need to put aside for the second wine.


…Well after the blending, the wine will be bottled, and will then typically goes through a further ageing process before being released.

 
In Bordeaux the oenologists and their science of winemaking plays a huge role. Many of these folks work as consultants to different châteaux and carry a whole lot of weight these days in major decisions regarding the wine. The Chateaux contract these wine scientists/wine process experts/visionaries to help them make the best wine they can.


Some of the most famous oenologists are Stéphane Derenoncourt, Emile Peynaud, Jacques Boissenot, Pascal Chantonnet, Olivier Dauga, Denis Dubourdieu, Jean-Philippe Fort, and Michel Rolland.


Likewise, In Bordeaux, hand picking grapes is now common among the more prestigious châteaux. Hand- picking is the traditional way. But while hand-picking is the main way of doing things, some classified châteaux still want to harvest by machine.

Here’s the thing on hand picking grapes in Bordeaux…The delicate and careful process of gathering by hand is still the best way to secure a maximum quality harvest ….The one problem with manual harvesting is the sheer size of vineyards in Bordeaux. 

On the other hand; mechanical harvesting also has a big benefit. It is very flexible: it makes possible harvesting at night, which is very desirable and effective during hot weather ….

 
What is also important is that the flatter geography of Bordeaux also allows for mechanical harvesting, it is not like the Rhone where the steep slopes of wine-producing areas such as Côte-Rôtie makes machine harvesting practically impossible.

 
It goes without saying that Quality and Profit are always very significant factors on all of this. 

The other big decision these days while on the subject of the blended wines of Bordeaux is that there has been this rise in the use of ‘green harvesting’, where unripe bunches are cut off in the summer in order to be this conduit for more of the plant’s strength to the remaining bunches.

‘Green Harvesting’ is really controversial and some big wine making names such as Jean Gautreau of Château Sociando-Mallet, Gonzague Lurton of Château Durfort-Vivens and Olivier Bernard of Domaine de Chevalier, who assert that the remaining berries just get fleshier and grow bigger and are not better. Their camp basically says; It may be a cheaper way of harvesting but will the quality of the blended wines of Bordeaux suffer.

Bordeaux is definitely not the only wine area with blended wines and certainly not the only area with process challenges. Nevertheless, it is interesting to note that all these things mentioned previously occur in the place where arguably the world’s greatest blended wine is located.  


By the way did you know Bordeaux is a blended wine?  J/K.

 

 

A little history on Malbec

By in Argentina Wine

Malbec grapes originated in France and play the starring role in the wine production of Argentina. The flavors and aromas of wines made from Malbec grapes include dark blackberry, black pepper, cherry, plums, and chocolate. Other characteristics of Malbec wines include inky-black coloring, soft or high tannins, and high acidity. It can be chewy too. It’s earthy and is great with pizza or pasta with tomato sauce, barbeque pork, roasted meats, Asian and spicy foods.

Malbec grapes are reasonably small, very dark, and juicy. Monitoring the fruit on the vines is important to ensure good concentration of flavors. Luckily, the Argentine wine industry’s almost 100% reliance on irrigation, it almost never rains, which gives the winemakers the tools they need to improve quality of the fruit.

Yet, Malbec is fairly sensitive to its climate. In cooler conditions and in Mendoza, which means in the higher the altitudes, it makes it a thick-skinned grape which develops high acidity and tannic content, leading to more robust wines. At lower the altitudes the grapes have much thinner skins, a lot more more juice, and make wines that are light-bodied and better for drinking young.

Malbec was initially one of the minor blending varieties of red Bordeaux, it now accounts for a very small percentage of local production. But its real home now is just about totally in Argentina, where after about 100 years of cultivation it has come into its own both as a pure varietal, and also gets blended with Syrah, Cabernet Sauvignon or Merlot.

As a varietal in Argentina is where Malbec flourishes and produces both complex wines and also wines of softer tannins and strong fruit flavors. I urge you to keep these in mind and enjoy these regularly for some great values and also while having some good tasty food. Some of my favorites are the 2009 LaMadrid, the 2009 Pascual Toso, the rich and supple 2008 Trapiche (Jorge Miralles Single Vineyard), the 2008 Bodega Norton Reserva and the any of the last 2 or 3 vintages of the Norton blend called Privada.