Vintage Fountain Pens
The objective of this article is to provide the education to comfortably serve and suggest wines that compliment a guests meal and meet their value expectations.
The grape vine is the source of all wine. Reaching the highest level of quality in wine is only possible by starting with the highest quality fruit. Maximizing fruit quality from any vineyard site can be a lengthy process, because the end results are revealed only after several seasons of comparison.
There are multiple and interlacing factors to consider in order to achieve highest fruit quality. In selecting a site, the average length of the ripening season, the normal annual weather conditions, the soil type, fertility and drainage, the topography, sun exposure, and likely pest problems should all be taken into account well before the first vine is planted.
With time, it was discovered that better-quality fruit would grow on vines that are pruned back to distribute the bearing wood evenly over the vine. So, in the winter months, when the leaves have dropped and the vines are empty of sap, they are pruned back almost to the main stem. Pruning is an art of delicate balance; too much will cause small, uneconomical crops; too little will cause over-cropping and low-quality fruit. Pruning also facilitates cultivation, disease control and harvesting, when the vines are trained to grow in a particular shape.
There are only two basic pruning methods: cane-pruning and spur-'pruning, also known as head-pruning in late May or early June, when the daytime temperature reaches 60-65° F, the flowering will begin. An early flowering usually signals a very good quality vintage. The warmer and calmer the weather, the better; rain or hail can be disastrous now. After flowering, the shoots are thinned, the best shoots tied to th_ wires. The grapes now begin to sweeten as sugar is transported from the leaves into the fruit. The berries swell and their increased water content dilutes the concentration of the acids. Flavor compounds and tannins also begin to build. Monitoring for ripeness will soon move from weekly to daily.
Varieties differ in the amount of heat required to mature their fruit. One-hundred to 120 days after flowering, the grapes should be ripe. The harvest may start mid. August in warm areas, to late-September in the coolest ones. Sugar is measured i the U.S. using the Brix scale which uses specific gravity to determine the percentage of sugar by weight. Wine grapes are normally harvested between 19° and 25° Brix.
Picking and the crush usually continues for two to three weeks. When it is over, the grape skins from the wine presses are mixed with fertilizer and spread over t1: vineyards. When the ground is dry and the severity of winter weather past, pruning will begin again for the next season.
Major Wine Grape Varieties
White
Chardonnay (Shar' -doe-nay)
Sauvignon Blanc (So' -veen-yawn Blawn') Riesling (Reese' -ling)
Chenin Blanc (Shay' -nan Blawn) Gewurztraminer (Gevoorts' -tram-me-ner) Pinot Blanc (Pee' -no Blawn)
Pinot Gris (Pee'-no Gree)
Viognier (V ee' -awn-yay)
Muscat (Moos' -cat)
Semillion (Say' -me-yawn)
Red
Cabernet Sauvignon (Cab' -air-nay So' -vin-yawn) Merlot (Mair-lo')
Pinot Noir (Pee' -no Nwahr)
Cabernet Franc (Cab' -air-nay Fronc) Sangiovese (San-gee-oh-vay' -say)
Tempranillo (Temp-pra-nee' -yo)
Syrah (Sir-rah')
Grenache (Gren-nash')
Zinfandel (Zin- fan-dell')
Gamay(Gam-may')
Nebbiolo (Neb-be-oh' -low)
Petite Syrah (Puh-teet' Seer-rah')
White Wine Grapes
Chardonnay
Rich is the word that best both describes Chardonnay and explains its popularity. It often smells like apples, lemons, peaches or tropical ftuits. Oak commonly takes over Chardonnay if the wine is fermented or aged in new barrels or for too long in seasoned ones.
Varietal Aromas/Flavors:
Stone Fruits: apple, pear, peach, apricot Citric Fruits: lemon, lime, orange, tangerine Tropical Fruits: pineapple, banana, mango, guava, kiwi Floral: acacia, hawthorn.
Processing Bouquets/Flavors: Malolactic: butter, cream, hazelnut Oak (light): vanilla, sweet wood, coconut Oak (heavy): oak, smoke, toast, lees, yeast Terroir: flint, mint
Sauvignon Blanc
Charles Wetmore, founder of Cresta Blanca winery, brought the first cuttings ofSauvignon Blanc to California in the 1880s. Some came from the vineyards of the legendary Sauternes Chateau Y'Quem, world's most expensive and famous dessert wine. These plantings did well in the Livermore Valley and Sauvignon Blanc became one of the early favorite dry whites from California. Eventually, Sauvignon Blanc became a varietal with an alias in California, where it is now often known and labeled as “Fume Blanc”.
“Fume” literally translates to “smoke,” but this has nothing to do with a “smoky” flavor in the wine, although that is a popular notion. It instead refers to the morning fog that covers the Loire Valley and is “as thick as smoke.” Any smokelike smells or flavors in Sauvignon Blanc probably arise from aging in toasted oak barrels and are definitely not due to any inherent character of this grape variety.
Varietal Aromas/Flavors: Herbaceous: grass, weeds, lemon-grass, gooseberry Vegetal: bell pepper, green olive, asparagus, capsicum Fruity: grapeftuit, lime, melon Aggressive: mineral, “catbox”
Processing Bouquets/Flavors: Malolactic: vanilla, Oak (light): sweet wood butter, cream oak, smoke, Terroir: toast flint
Riesling: Because of both its cellar longevity and its ability to maintain varietal identity while reflecting the individuality of its terroir, Riesling may be the best of all the white wine grapes. Its homeland is Germany, where it has been cultivated since the 1400s or earlier, and where it is made into wines that run the gamut from bone dry and crisp quaffers to the complex, unctuous nectars made from Botrytis-affected, shriveled berries, individually late-picked, and known by the moniker Trockenbeerenauslese. Riesling vines are particularly hard-wooded and tolerant of cold weather and they bud late, so are well-suited to the coldest wine-growing climes. If dry conditions, however, follow a single day of wet. Riesling grapes left on the vine beyond nornlal ripeness can develop shriveling of the grapes, the evaporation of much of the juice, and the concentration of the sugar.
Varietal Aromas/Flavors:
Floral: woodruff, rose petal, violet Stone Fruits: apple, pear, peach, apricot Tropical Fruits: (not usually)
Processing Bouquets/Flavors:
Petroleum: terpene, diesel Mineral: flint, steel, gunmetal
Gewürztramineris one of the most pungent wine varietals, easy for even the beginning taster to recognize by its heady, aromatic scent. While the French have achieved the greatest success with this grape and its name may be German, the history of Gewurztraminer began in Italy's Tyrollean Alps, near the village ofTermeno (Tramin) in Alto Adige. Gewurztraminer wines are an excellent match for fresh fruit and cheeses and a good complement to many simple fish and chicken dishes, especially recipes that use capsaicin (hot pepper) spices, oriental five spice, or even curry.
Varietal Aromas/Flavors: Floral: rose petal, gardenia, honeysuckle Fruity: lychee, linalool, peach, mango Aggressive: spice, perfume
Processing Bouquets/Flavors: Petroleum: terpene, diesel Wood: oak (not usually) Late Harvest: Botrytis, honey, sweet cabbage
Chenin Blanc At the beginning of the 1970s, Americans began to discover that California's better wines are labeled by the predominate grape variety. Made in the style ofthe day, fragrant and lightly sweet, and also easy to pronounce, Chenin Blanc quickly became the best-selling wine ofthe era. Chenin blanc is arguably the most versatile of all wine grape varieties. Crisp, dry table wines, light sparkling wines, long-lived, unctuous, nectar-like dessert wines, and even brandy are all produced in various areas of the wine world, all of chenin blanc.
Varietal Aromas/Flavors: Floral: honey, honeysuckle Fruity: quince, melon, esp. Honeydew, cantaloupe Aggressive: iodine, “gym socks” Herbal: grass, hay
Processing Bouquets/Flavors: Wood: vanilla, sweet wood, oak (not usually) Mineral: flint, smoke
Pinot Blanc Pinot blanc is a genetic mutation or clone of pinot gris, which is in turn, a clone of pinot noir. The leaf structure, clusters and berries so resemble Chardonnay that there are many vineyards in Europe where the grapes are planted intermingled. This may have led to some confusion and mis-naming of grapes as “pinot chardonnay” (chardonnay is decidedly not of the pinot family). Aroma in pinot blanc is very light, non-distinct, nearly neutral. It is balanced with high acid and can be full-bodied. California winemakers frequently get fairly good results by applying the same techniques as they might to Chardonnay, barrel fennentation, lees stirring, full malolactic, etc.
Varietal Aromas/Flavors: Nut: almond Fruit: apple
Processing Bouquets/Flavors: Malolactic: butter, cream, hazelnut Oak: vanilla, sweet wood, toast, smoke, tar
Pinot Gris Pinot gris (or pinot grigio, as it is known in Italy) probably is the bestknown “white” variant-clone of Pi not Noir. Pinot Gris / Pinot Grigio is usually delicately fragrant and mildly floral. Depending upon ripeness at harvest and vinification technique, Pinot tIris can be tangy and light, or quite rich, round and full bodied. Made in an appropriate style, it is one dry white wine that may even age well.
Varietal Aromas/Flavors: Floral: (vague) Fruit: apple, pear
Processing Bouquets/Flavors: Oak: vanilla, sweet wood, smoke Malolactic (unusual): butter, cream
ViognierThe major drawback of the viognier grape is that it is a very shy producer and somewhat difficult to grow. Although drought tolerant, it is easily infected with powdery mildew. The fruit usually has very deep color, but is somewhat low in acidity. Cultivation problems and the grape's somewhat rarity combine to make Viognier wines relatively expensive. Probably the main attraction of Viognier is its powerful, rich, and complex aroma that often seems like overripe apricots mixed with orange blossoms or acacia. With as distinctive an aroma-flavor profile as Gewiirztraminer, Viognier is usually made in a dry style and seems to appeal more to the typical Chardonnay drinker. The distinctive Viognier perfume holds up even when blended with a large portion ofother grapes. As California wineries experiment with Viognier-Chardonnays, Viognier Chenin Blancs, and Viognier-Colombards, this may be the grape's ultimate destiny, as a blender. Both Chardonnay and Viognier share tropical fruit flavors and a creamy mouthfeel. Even with little or no wood aging, Viognier can be as full-bodied as an oaky Chardonnay, but has much more distinctive fruit character. It also has a typically deep golden color, as well as rich and intense flavor. As to food matches, Viognier works well with dishes that might nonnally call for Gewtirztraminer. Spicy dishes, such as spicy oriental stir-frys and even curry, especially Thai-style made with coconut milk, may be accompanied and complemented by Viognier.
Varietal Aromas/Flavors: Floral: orange blossom, acacia, violet, honey Fruit: apricot, mango, pineapple, guava, kiwi, tangerine Spice: anise, mint Herbal: mown hay, tobacco
Processing Bouquets/Flavors: Malolactic: butter, cream Oak (light): vanilla, sweet MuscatOf the four principal varieties of the muse at grape, including Muscat of Alexandria, Muscat Blanc, Muscat Hamburg, and Muscat Ottonel, the most widely propagated and also most representative of the family character is Muscat Blanc, known as Muscat Frontignan in France and Moscato di Canelli in Italy. Each muscat produces, with subtle variation, wines with the distinct, intense, aromatic, sweet, and easily-recognized scent ofmuscat and, unusual for most wine varieties, that actually taste like grapes. Muscat of Ale:((andria and Muscat Hamburg are, in fact, cultivated as table grapes, as well as for making wine. Muscat orange, which has a distinct orange blossom aroma is grown on 135 acres. Muscat of Alexandria, which has much less distinctive aroma and flavor than the other muscat varieties, but thrives in warm growing areas, is planted to over 5,000 acres of California vineyard. It sets a very large crop of fruit that can get very sweet, but the flavor is merely grapey.
Varietal Aromas/Flavors: Perfume: terpine Spice: coriander Fruit: peach, orange
Processing Bouquets/Flavors: (best if not aged in wood)
Semillion Semillon grapes make up 80% of the blend in the most expensive and famous dessert wine in the world, Chateau dry quem. Semillon seems the favorite foil of Botrvtis Cinerea. the noble rot which concentrates the sugars and flavors and intensifies the aromas for dry quem and the other” late-harvest” dessert wines of Monbazillac and Sauternes. These wines hold up spectacularly in antiquity, unique in the spectrum of unfortified wines. Most California Semillon today is blended with Sauvignon Blanc and rendered dry, but an experimental dessert wine created a sensation in the middle of the 20th Century. The ripe semillon berry is a rich yellow color at maturity, although increasing sun exposure may turn it amber-pink. In warmer climates, there is always danger of sunburn and raisining.
Varietal Aromas/Flavors: Fruity: fig, lemon, pear Spice: saf:fi:on Herbal: grass, weeds Vegetal: bell pepper, asparagus
Processing Bouquets/Flavors: Botrvtis: apricot, quince, peach, honey, pineapple, vanilla, candy Malolactic: butter, cream Oak (light): vanilla, sweet wood Oak (heavy): oak, smoke, toast
Red Wine Grapes
Cabernet Sauvignon Among the best red wines produced in California is Cabernet Sauvignon. It is the most dependable candidate for aging, more often improving into a truly great wine than any other single varietal. It is the most widely planted and significant among the five dominant varieties in the Medoc district of France's Bordeauxregion. Recent genetic studies at u.e. Davis have determined that Cabernet Sauvignon is
actually the hybrid offspring of Sauvignon Blanc and Cabernet Franc. Cabernet Sauvignon began to emerge as America's most popular varietal red wine in the mid-60s. By the late 1980s, it had replaced “burgundy” as a consumer's generic term for red wine (as had Chardonnay replacing “chablis” as the equivalent for generic white wine). This popularity was based partly on the flavor appeal of the grape and partly on its status or snob-appeal as a “collector's” wine. Indeed Cabernet Sauvignon is the wine most subject to inflationary climb, as fans, collectors, and the Nouveau Riche bid the supply ever upward.
Varietal Aromas/Flavors: Fruit: black currant, blackberry, black cherry Herbal: bell pepper, asparagus (methoxy-pyrazine), green olive Spice: ginger, green peppercorn, pimento
Processing Bouquets/Flavors: Oak (light): vanilla, coconut, sweet wood Oak (heavy): oak, smoke, toast, tar Bottle Age: cedar, cigar box, musk, mushroom, earth, leather
Merlot is to the American wine consumer in the 1990s as “burgundy” was in the 70s: the new generic red. A “boom” in wine consumption, combined with the consumer trend to move away ITom generic wine blends and into varietals, stimulated plantings of “new,” as well as “proven” wine grapes in California during the '70s. Merlot did not appear as a California varietal label until the end of the decade and was not a big seller until the end of the '80s. Less than 2,000 acres existed in California in 1985; there are over 12,000 acres today. Merlot is by far the most widely planted grape of the entire Bordeauxregion and third, behind carignan and grenache as the most planted black variety in France. However, it has a starring role in only one region, historically, north of Bordeaux's Gironde River, where it is the basis of the wines of St. Emi/ion and Pomerol. While its flavor profile is similar to Cabernet Sauvignonl, Merlot tends to be slightly more herbaceous overall in both aroma and taste. Ripeness seems critical; both under ripe and overripe grapes lean away ITom fruit and towards herbaceousness. Merlot has slightly lower natural acidity than Cabernet and generally less astringency, therefore usually a more lush mouth-feel. Syrah is richer and darker, Pinot Noir lighter and more velvety, but Merlot has become the darling red wine. Is it because the consumer finds Merlot easy-to-drink or is it perhaps, because Merlot is easy-to-say? I'll have a glass ofMerlot, please, while I think about it.
Varietal Aromas/Flavors: Fruit: currant, black cherry, plum Floral: violet, rose .fu!ice: caramel, clove, bay leaf, green peppercorn Herbal: bell pepper, green olive
Processing Bouquets/Flavors: Oak (light): vanilla, coconut, sweet wood Oak (heavy): oak, smoke, toast, tar Bottle Age: truffle, mushroom, earth, coffee,leather, cedar, cigar box
Pinot Noir is one of the oldest grape varieties to be cultivated for the purpose of making wine. Ancient Romans knew this grape as Helvenacia Minor and vinified it as early as the first century AD. Recognized worldwide as a great wine grape, pinot noir has many alias and is grown in Algeria, Argentina, Australia, Austria (called Blauburgunder or Spiitburgunder), Brazil, Canada, Czechoslovakia, England, France, Germany (Spiitburgunder), Greece, Hungary, Italy (Pinot Nero), Mexico, New Zealand, Switzerland (Clevner, labeled “Dole” when blended with GamayNoir), the United States, and Yugoslavia (Burgundac). The reputation that gets pinot noir so much attention, however, is owed to the wines of Burgundy (Bourgogne), France. For most of wine history, this two-milewide, thirty-mile-long stretch of hills, called the COte d'Or (”Slope of Gold”), is the only region to achieve consistent success from the pinot noir vine. The nominees for Best Supporting Appellation in California Pinot Noir are much the same as for Chardonnay: Santa Maria Valley (Santa Barbara County); Russian River Valley (Sonoma County); Carneros (in both Sonoma and Napa Counties); Anderson Valley (Mendocino County); as well as the Pinnacles (Monterey County) and, recently, Santa Lucia Highlands (Monterey County). Great Pinot Noir creates a lasting impression on the palate and in the memory. Its aroma can be intense with a ripe-grape, vaguely pepperminty or black cherry aroma. Ripe tomato, mushroom, and barnyard are also common descriptors for identifying Pinot Noir. It is full-bodied and rich but not heavy, high in alcohol, yet neither acidic nor tannic, with substantial flavor despite its delicacy. The most appealing quality of Pi not Noir may be its soft, velvety texture. When right, it is like liquid silk, gently caressing the palate. Pinot does not have the longevity in the bottle of the darker red wines and tends to reach its peak at five to eight years past the vintage.
Varietal Aromas/Flavors: Fruit: cherry, strawberry, raspberry, ripe tomato Floral: violet, rose petal Spice: peppermint, rosemary, cinnamon, caraway Herbal: rhubarb, beet, oregano, green tomato, green tea, black olive
Processing Bouquets/Flavors: Terroir: mushroom, earth, barnyard, truffle, leather, meat Oak (light): vanilla, coconut, sweet wood Oak (heavy): oak, smoke, toast, tar Bottle Age: cedar, cigar box
Cabernet Franc
Recent studies in ampelography, using the relatively new application of DNA fingerprinting, have determined that cabernet franc is one of the genetic parents of cabernet sauvignon (the other is sauvignon blanc). Both cabernet varieties are among the five major grapes of Bordeaux. Cabernet franc vines bear thinner-skinned, earlier-ripening grapes with lower overall acidity, when compared to cabernet sauvignon. France has by far the most cabernet :franc plantings of any wine producing nation with over 35,000 acres. There are
significant plantings of cabernet franc in St. Emilion, the Loire Valley (where it is known as Breton), and south west France New plantings in the 1990s in Australia, New Zealand, and Argentina show promise. In the United States, cabernet franc is planted in Long Island, New York, and in Washington state. California has about
2,000 acres, mostly planted since 1980, over half in Napa and Sonoma. Depending a great deal on vineyard practices, the flavor profile of Cabernet Franc may be both fruitier and sometimes more herbal or vegetative than Cabernet Sauvignon, although lighter in both color and tannins. Typically somewhat spicy in aroma and often reminiscent of plums and especially violets, Cabernet Franc is more often used as a secondary or tertiary element in varietally-blended red wines, such as Bordeaux or Meritage, instead of as a stand-alone varietal bottling.
Varietal Aromas/Flavors: Fruit: raspberry, cherry, plum, strawberry Floral: violet Herbal: bell pepper, stems
Processing Bouquets/Flavors: Oak (light): vanilla, coconut, sweet wood Oak (heavy): oak, smoke, toast, tar Bottle Age: musk, mushroom, earth, cedar, cigar box
Saniovese Italian immigrants from Tuscany probably introduced the Sangiovese grape to California in the late 1800s, possibly at the Segheshio Family's “Chianti Station,” near Geyserville. It is one of several varietal components of the field blend in many old North Coast and Gold Country vineyards that are often otherwise identified as Zinfandel. Sanguis Jovis, the Latin origin for the varietal name, literally means “blood of Jove” and it is likely that Sangiovese (a.k.a. Sangioveto or San Gioveto) was known by Etruscan winemakers, although the first literary reference to it was in 1722. It is probably indigenous to Tuscany, whose most famous wine is Chianti. The basic blend of Chianti was established
by Baron Ricasoli in the 1890s. This averages 70% sangiovese as the varietal base (along with 15% canaiolo , and 15% trebbiano and sometimes a little' colorino ). In some ways sangiovese is to Chianti as cabernet sauvignon is to Bordeaux. Both form the base of wines normally blended with other varietals and both by themselves share a certain distinctive elegance and complexity, when well-made. The flavor profile of Sangiovese is fruity, with moderate to high natural acidity and generally a medium-body ranging from firm and elegant to assertive and robust and a finish that can tend towards bitterness. The aroma is generally not as assertive and easily identifiably as Cabemet Sauvignon, for example, but can have a strawberry, blueberry, faintly floral, violet or plummy character.
Varietal Aromas/Flavors: Fruit: strawberry, blueberry, orange peel, plum Floral: violet Spice: cinnamon, clove, thyme
Processing Bouquets/Flavors: Oak (light): vanilla, sweet wood Oak (heavy): oak, smoke, toast, tar
Temvranillo This grape produces some of the finest wines in northern Spain. The wines are known for sturdiness, a backbone of acidity and tannin and a depth of black fruit flavors. It is grown in the Rioja, Ribera del Duero, and the Cataluna in Spain.
Syrah or Shiraz is the only grape used to make the famous Rhone wines of Cote Rotie and Hermitage, but also forms the backbone of most Rhone blends, including Chateauneuf du Pape. More than half the world's total Syrah acreage is planted in France, but it is also a successful grape in Australia (called Shiraz or Hermitage), South Africa and California. Syrah is a fairly new variety in California, first introduced in 1971. Some of the state's vines were propagated from Hermitage and some from Australian cuttings. It is also one of California's most rapidly increasing varieties. ill 1984, there were less than 100 acres. Syrah now accounts for 12,700 vineyard acres, almost half of which is less than three years old and not yet bearing fruit. Syrah forms intense wines, with deep violet, nearly black color, texture and richness, and often alcoholic strength, with aromas that tend to be more spicy than fruity.
Varietal Aromas/Flavors: Fruit: black currant, blackberry Floral: grass fu2ice: black pepper, licorice, clove, thyme, bay leaf Herbal: sandalwood, cedar
Processing Bouquets/Flavors: Terroir: musk, civet, truffle, earth Oak (light): vanilla, coconut, sweet wood Oak (heavy): oak, smoke, toast, tar Bottle Age: cedar, cigar box, earth, leather
Grenache noir is the world's most widely planted grape used to make red wine, sometimes made into a stand-alone varietal, frequently as a rose, but most often as a backbone of red blends. Although it is one of the primary grapes of Chateauneuf du Pape and used nearly exclusively for Rhone roses and as a major component in many red Rhone blends, Spain is likely this grape's origin The grenache grape is relatively low in both pigment and malic acid, and oxidizes readily. Although some 100% varietal wines are produced from grenache, particularly in Spain's Rioja and from some “old vines” plantings in California, it is mostly used to “fill out” red blends and soften harsher partners, such as syrah and carignan. On its own, grenache makes fleshy, heady, very fruity wines in their youth. They tend to age rapidly, showing tawny colors and prone to oxidation or maderization after only a relatively short time in bottle. The general character and mouthfeel of Grenache wines are more distinctive and identifyable than any particular aromas or flavors.
Varietal Aromas/Flavors: Character: rustic, fleshy, sweet, dusty Fruit: black currant, blackberry
Processing Bouquets/Flavors: Oak (light): vanilla, sweet wood Oak (heavy): oak, smoke, toast, tar Bottle Age: tobacco, dried apricot, cigar box
Zinfandel was for many years somewhat of a mystery grape, as far as its origins are concerned. Recent research in Croatia and at the University of California at Davis, using DNA profiling, has proved Zinfandel is a clone of the Croatian variety Crljenak. While it had been theorized that Zinfandel's genetic twin, the Italian Primativo, was the source, it, too, mutated from Crljenak. Further research may indicate the original plantings migrated from Albania or Greece. ill April, 2002, the BATF announced they are considering ruling Zinfandel and Primativo synonymous for use on wine labels. Producers of California Zinfandel will probably object, anticipating that Italian producers with a bountiful supply would then be able to undercut the market with inexpensive Primativo wine labeled “Zinfandel”. Nearly as versatile as Chardonnay in the number of different styles of wine produced from it, it has only achieved widespread popularity in America since 1980, as a pink, slightly sweet wine. In fact, this popularity has so outstripped all other forms, that many fans think that there is actually a grape called “White Zinfandel” (there isn't)! At its best, Zinfandel (red) has a very fruity, raspberry-like aroma and flavor and a “jammy” quality. The most common aroma and flavor descriptors used with Zinfandel are:
Varietal Aromas/Flavors: Fruit: raspberry, blackberry, boysenberry, cranberry, black cherry, (jammy can be used with all) Herbal: briar, licorice, nettle Spice: cinnamon, black pepper
Processing Bouquets/Flavors: Carbonic Maceration: tutti-frutti, candy, bubblegum Oak (light): vanilla, coconut, sweet wood Oak (heavy): oak, smoke, toast, tar Bottle Age: musk, mushroom, earth, leather cedar, cigar box
Gamay noir is the primary black grape of France's Beaujolais region, where the wines are typically fermented, spared from aging, and consumed young to appreciate their fresh, fruity qualities, with more tang than tannin. The name is so closely associated with Beaujolais, that many vineyards and wines in
California especially were identified as “GamayBeaujolais” for many years. The technique of carbonic maceration is quite often used to enhance the fruitiness of this grape. The fruit is placed whole, uncrushed, in the fermenting vessel and the
fermentation begins within the individual berries, trapping the forming bubbles of carbon dioxide until the grape bursts. The resulting wine has a lighter, yet brighter color, “candy” or “bubblegum” quality in the fruity aroma, and often a slight petillance or tickle to the texture.
Varietal Aromas/Flavors: Fruit: cherry, strawberry, raspberry Floral: violet, rose petal
Processing Bouquets/Flavors: Carbonic Maceration: banana, bubblegum, cotton candy (spun sugar) Oak (rarely): vanilla, coconut, sweet wood, oak, smoke, toast, tar
Nebbiolo is one ofthe more tannic, even bitter, wine varieties. Jealously guarded in Barolo, few nebbiolo vines have been exported to other countries.
Varietal Aromas/Flavors: Herbal: truffle Fruit: blackberry Spice: smoke, tar, anise, licorice
Processing Bouquets/Flavors: Terroir: truffle, earth Oak: oak, smoke, toast, tar, vanilla Bottle A_ earth, leather, cedar, cigar box
Petite Syrah is a variety grown in California whose origin is unknown and whose identification is uncertain and, until quite recently, could only be speculated. Although the nomenclature is similar, the Petite Sirah vine and grape is quite different ftom the true Syrah. As many as sixty California wineries today produce varietal Petite Sirahs for fans and followers. The first to do so were Concannon and the original Souverain, both ftom the 1961 vintage. Some vintners choose to spell it as “Petit Sirah”, “Petite Syrah”, or “Petit Syrah”. These variant spellings are also used in other countries where the grape has migrated: Argentina, Brazil and Mexico. On its own, the flavor of Petite Sirah can be vaguely black peppery, but can mostly be described as “vinous” and, although agreeable, pleasant, and sometimes delicious, not highly distinctive. Nevertheless, wines made ftom Petite Sirah age slowly and can survive fairly long cellaring of ten years or more.
How Wine Is Made
By definition, wine is a drink made by the partial or complete fermentation of the juice of fresh grapes. Grapes are the only fruit with a high enough level of sugar and with the proper balance of acid and nutrients to sustain a natural fermentation to dryness with stable results. Other fruits or berries may be fermented, but without additions of sugar, acid, or various yeast nutrients, they are soon to spoil. Although the biochemistry of fermentation was mysterious until the late nineteenth century, the results of the process were known to man for over 5000 years. Fermentation was thought to be a spontaneous act of Nature, merely set up by man. The grapes were crushed to release the juice into a fermentation vessel. When the fermentation was complete, the wine was pressed by some mechanical means to separate the liquid from the stems, skins, pips and pulp. It was then stored to age and clarify until it was drunk. The bloom, that hazy coating on ripe grapes, is actually a collection of single-celled plants called yeast. There are approximately 6000 yeast cells per ounce of fermenting must. When yeast comes in contact with the grape juice, it begins to feed on it. An enzyme (zymase) within the yeast converts sugar in the grape juice into roughly equal parts of alcohol and carbon dioxide and also releases energy in the form of heat.
The formula is C6H12O6- 2CO2 + 2C2H5OH (SugarCarbon DioxideEthyl Alcohol)
This process will continue naturally until the sugar is used up or, more likely, until the yeast cells are no longer able to tolerate the level of their waste products: alcohol, carbon dioxide and/or heat. Like all living things, yeast cells have a primary drive to reproduce. In the first and most vigorous stage of fermentation (2 to 4 days), the yeast action mainly produces more yeast. This is the aerobic (contact with air) fermentation. The anaerobic (without air) fermentation follows and produces most of the alcohol. Under optimum conditions, a wine fermentation will last approximately three weeks, but this may take as much as several months, sometimes for no apparent reason. Fermentation can continue until the wine is dry (without residual sugar), or be stopped at some mid-point to make wines at levels of sweetness ranging from the barest hint to extremely sweet. This can be accomplished by killing or removing the yeast cells by one of several methods: adding alcohol to raise the leve1.to 15% or more (as in port or sherry), adding sulfur dioxide or sorbate (sorbic acid), chilling the must and filtering out the yeast cells, or by simply filtering out the yeast cells using a sterile filter.
With a very few exceptions, all grapes have clear juice, whether the skins are white (green) or black (purple). Pigmentation (anthocyanin) comes from the skins. White wine can be made from black grapes by simply pressing the grapes and separating the clear juice from the pigmented skins before fermentation. This is the basis of “White Zinfandel” table wines and “Blanc de Noirs” sparkling wines. The longer the contact between skins and must, the more color is extracted from the skins into the must. To make most white wines, winemakers crush and press the juice from the grapes and add sulphite (75-150 parts per million) to the must to kill the wild yeast and bacteria and prevent oxidation. The stems, skins, pips and pulp are separated from the juice. One variation has the fruit go directly into the press, without going through the crusher, to avoid some degree of oxidation. In another variation the grapes, after crushing, go into a settling tank where they are chilled and may sit for up to 24 hours of skin contact before being pressed.
Juice separated before the press is called free-run. It is of higher quality, with less bitterness and oxidation. The leftover skins, pips and pulp is called the marc. The resulting juice usually has a lower fixed acidity, but higher volatile acidity, as well as higher tannin than the free-run. Both the speed and the pressure of the press affect the quality. Sometimes the marc is pressed first with a modern bladder-type cylindrical press and then with a traditional basket press. Some portion of the pressed wine may be added back to the free-run, but it most often is used for bulk wine production or distillation. Interesting to note is that whites are pressed as unfermented must, while reds are pressed after they have fermented into wine. One ton of grapes will yield 155 to 195 gallons of must, with 120 to 160 gallons being free-run juice. The leftover cake of solids is often returned to the vineyard and ploughed back into the soil. After inoculating with a selected yeast culture, the must is allowed to ferment for from 2 to 45 days at a temperature usually between 45° and 65° F. Stainless steel tanks or oak barrels of various sizes are the most common vessels for fermentation. Tanks made of materials such as concrete and redwood are not as easy to clean or to temperature control, but are still in use at some wineries. The lower the temperature, the longer the fermentation continues and the more fruitiness in the resulting wine. A fermentation allowed to get too hot produces off flavors and can get stuck. Over the years, temperature control was accomplished by fermenting small batches in a cooled environment, pumping the must through a heat-exchanger, or inserting refrigerated coils in the tanks.
For most red wines, winemakers crush, sulphite and inoculate the grapes and allow the juice to ferment in contact with the skins and pulp for 2 to 5 days at temperatures between 70° and 80° F (pinot noir is often allowed to go to 95° F). During this initial period, color is extracted from the skins as more sugar is converted to ethanol.
The skins and solids in the must will float to the top of the fermenter, forming a cake that the carbon dioxide cannot escape from. This leaves only the portion of
juice underneath the cake in contact with the skins. Methods used to break up this cake and insure more color extraction include punching down by hand several times a day, pumping-over the juice to the top of the cake using a must pump, or stirring by some other mechanical means, including the relatively new rota-tanks that turn the entire contents over, like a cement mixer. After enough color and tannin are extracted, the must is pressed and the juice separated for clarification, finishing and aging.
A secondary fermentation, called malolactic fermentation, takes place in most wine. This is the conversion by bacteria (oenococcus oeni) of some of the malic acid naturally present in grapes into lactic acid, along with the bi-product of carbon dioxide. Malolactic fermentation has the effect of “softening” the wine, taking some of the sharp edge off, often imparting a “creamy” texture and leaving a “buttery” aroma. This is desirable with certain wines, undesirable with others.
Malolactic fermentation is natural, but does not always occur. Sometimes wineries inoculate new wine with a malolactic culture and may also heat up the wine slightly to encourage it. Some wineries do all they can to avoid it, keeping the white wine operation completely separate from the red, where malolactic fermentation is more likely to occur due to the normally extended ageing of red WIlles.
Wine can be aged in barrels of oak or other woods to impart and mature flavors. Wooden barrels leech tannins into wine and can also impart “smoky” flavors if the barrels have been toasted, short of actual charring. Different wood species from different forests impart differing flavors and to a degree of strength depending upon the age of the barrel, relative to how much use it has seen. The newer the barrel, the stronger the oak flavor. Flavor can also vary, depending on the manner of cooperage, or barrel-making. Wooden barrels also allow a degree of oxidation that can mellow a wine. Some loss occurs through evaporation and wine in barrels, even when kept in a relatively humid environment, must be topped occasionally with more wine.
As wine ages, natural settling and clarification will occur to some degree, although it is inefficient and inconsistent. The public, however, is usually
unwilling to accept cloudy wine or wine with crystals or other particles in it, so various methods are used for “cleaning-up” and finishing wine after fermentation, either before, during, or after aging. These processes also insure a level of stability or shelf-life for wines shipped to retail or restaurant outlets where the bottles may spend some time “on the shelf” before purchase and consumption. Clarification methods are similar for both white and red wines. All methods of clarification remove unsightly particles from wine, but may also strip wine of pleasant aroma and flavor elements, body, and color. Beyond natural settling, the oldest technique of clarification is racking. This is simply siphoning off the relatively clear wine after the lees have settled to the bottom, leaving them behind to discard. The lees are the insoluble matter including dirt and dust, cellulose, dead yeast cells, bacteria, tartrates and pectin. Racking may be done only once or several times before a wine is bottled. Red wines, especially those barrel-aged, are sometimes bottled after racking without further processing. Cold stabilization may also be considered an adjunct to racking. This process removes excess tartaric acid that might form potassium bitartrate crystals, which can show up in bottled wine or on corks. Although these tartrates dissolve easily and are edible (common cream of tartar, used in cooking) and harmless, they can cause alarm to the uninformed consumer who thinks there is “broken glass” in his wine. Cold stabilization is accomplished by allowing the wine to wann up to some degree and then chilling it down to about 40° F. The tartaric acid crystallizes in the tank and the wine drawn off. Fining is adding a substance to the wine that causes small particles to coagulate and precipitate out along with the substance additive. Some fining agents (physical) work by attracting particles by their opposite electrical charge and some (chemical) by fonning chemical bonds with hydrogen elements in the undesired particles. Fining agents include egg white, milk, blood, gelatin, carbon, casein (the principal protein constituent of milk and cheese) and isinglass (an extract of sturgeon bladders). Filtering is passing the wine through a filter that is small enough to remove undesirable elements. Depth or sheet filtering uses a relatively thick layer of fine material (diatomaceous earth, cellulose powder, perlite) to trap and remove small particles. Surface or membrane filtration passes wine through a thin film of plastic polymer with unifonnly-sized holes smaller than the particles. Sterile filtration uses micropore filters which remove yeast and bacteria cell bodies.
Before bottling, the winemaker conducts blending trials, combining small samples of cuvees or batches of wine from different grape varieties, or vineyards, or of different vintages, in varying combinations until the wine tastes best. When the final blend is detennined, the “recipe” is made and the wine is blended accordingly and bottled. A world standard size wine bottle is now 750 mililiters (26.7 oz.). '
How Champagne Is Made
Wines with bubbles are associated, for many people, primarily with festivities and celebrations. More precious and complicated to make than still wines, they have traditionally been considered as occasional extravagances. With higher acidity, more delicate flavor, their unique palate tingle and lower alcohol than most table wines, they are, however, some of the most versatile wines to accompany food. Modern production techniques have brought sparkling wines to market that are more affordable and accessible for everyday enjoyment. Early success making sparkling wines in the French district of Champagne made its name famous, so much so that “champagne” has become generic for sparkling wine, to the eternal aggravation of the resident producers. The Champagne Appellation has some of the strictest, most exacting standards for growing, producing and labeling in all the wine world. Sparkling wine production techniques have been developed that are very different and, many would argue, inferior to the Methode Champenoise, which took centuries to evolve. Twentieth century technology brought the Channat or “bulk” process and the “transfer” process. This latter method, invented in Gennany, does not have a proprietary name (possibly because no commercial entity would claim it) and is only announced by a very subtle labeling regulation.
Around the 1690s, a blind Benedictine monk named Dom Perignon made two very significant developments as cellar master at the Abbey of Hautvillers in Epernay. First, he experimented with the bark ofthe cork oak as a closure for wine bottles. By securing the corks in the bottles with string, he could retain the sparkle for long periods of time. The traditional way of making sparkling wine begins with the grape harvest, which is always early in the season, compared to the picking of still wines. Picking when sugars are relatively low keeps the alcohol low, since secondary fermentation will boost it later. The initial fermentation takes place most often in stainless steel tanks, although any variety of containers from concrete vats to redwood tanks may be used. After the usual period of three weeks or more, when all of the natural grape sugar has been converted to alcohol, the wine is “dry.” At this point it is clarified, after allowing to sit in a cold environment so that solids and particles settle to the bottom,by siphoning the top wine offthese lees. Sometimes it is aged in oak barrels during or after this racking. The new wine may then be blended with stocks of older wine saved from previous vintages, to keep a consistent “house” style, or cuwie.
At bottling, a small amount of sugar that has been dissolved in old wine, along with special yeast is added. This assures a uniform secondary fermentation in the bottles. Some producers now insert a small plastic reservoir, called a bidule, which later aids in collecting and removing the sediment. After closing with corklined metal crown caps, the bottles are stored on their sides in cool cellars while the yeast ferments the sugar, boosting the alcohol and producing the bubbles of carbon dioxide. At this point, the wine is only half made, although the wine will become complete and reach the consumer in this same bottle. The cuvee is now en tirage. This phase may span from two to several years. Meantime, the bottle stacks are observed for the inevitable breakage that occur. Flawed glass is sometimes unable to withstand the pressure that gradually increases to 100 pounds or more per square inch. During the secondary fermentation, sediments form from dead yeast and solids left behind during the initial clarification procedures. Consolidating the sediments for removal is another long process, known as remuage. Traditionally, the bottles are placed at a forty-five degree angle, necks-down, in specially built “A-frame” racks, called pupitres. An experienced worker grabs the bottom of each bottle, giving it a small shake, an abrupt back and forth twist, and a slight increase in tilt, letting it drop back in the rack. This action, called riddling, recurs every third day over a period of several weeks. The shaking and twist is intended dislodge particles that have clung to the glass and prevent the sediments from caking in one spot; the tilt and drop encourage the particles, assisted by gravity, to move evermore downward; the time in between riddlings allows the particles to settle out of solution again. Whether riddled by hand or machine, in the end, the bottles are standing nearly straight upside down, with the sediment now resting on the caps. Removing the sediment from the bottles is a process called degorgement, or disgorging. The bottle necks are dipped in a solution of freezing brine or glycol. This freezes a plug of wine and sediment in the top ofthe neck. Skilled workers then invert each bottle as they uncap it, releasing a small amount of wine as the plug of frozen sediment flies out. The bottle is then topped up with a dosage of reserve wine, sweetened to the right amount for the determined style. Sparkling wine made by the transfer process, follows the same procedure to the point of bottling. The secondary fermentation does not take place in the actual bottle sold to the customer. The wine is bottled en tirage. Following secondary fermentation, the fermentation bottles are emptied under pressure and the wine filtered. This replaces the remuage, riddling and degorgement steps. The transferred wine is then bottled under pressure into a new set of bottles that are shipped to market. Differences between the processes are readily noticeable in their end products. Both the transfer and Charm at wines usually have larger, lesslong-lasting bubbles. Methode Champenoise bubbles are usually more integrated into the wine and longer lasting. Style is determined by the maker. There is a Common Market Standard for levels of residual sugar (in parentheses) in sparking wines, but adherence is voluntary. Brut nature (.0-.5%) should taste bone dry. Brut (.5-1.5%) should taste dry with no perception of sweetness. Extra Dry (1.22.0%) tastes slightly sweet and is a style invented for the American market that “talks dry and drinks sweet.” Sec (1.7-3.5%) literally translates to “dry”, but is noticeably sweet. No wonder the public is confused! Demi-Sec (3.3-5.0%) is very sweet and Doux (over 5.0%) is extremely sweet.
How To Taste Wine
Tasting is just a catchall phase for using all the senses to understand and capture many of the properties and dimensions of a specific wine one is analyzing. The basic purpose oftasting is weather the taster enjoys a wine and the reasons why or why not. This is a checklist we use when buying wines for ourselves or for the restaurant. Is there a good price/value relationship of what we will sell it for? Is it delicious - will it deliver pleasure at the table? Can we sell it to our guests? Is it good wine? Weather a wine is good or not is determined by the person tasting it. Not all people will like all wines. The important thing to remember is all palettes are different and people's likes and dislikes are different. As long as you or the guest enjoy yourselves we have accomplished our goal.
The FOUR ELEMENTS of FLAVOR
To understand these variables, let's firstJook at the phenomenon oftaste from a physiological standpoint. Although the senses of smell and taste are truly most important, flavor is not an experience limited to these, but a combination of experiences from the senses of smell, taste, touch, and sight, to a certain degree. Smell and taste are the chemical senses because their receptors are stimulated by chemical molecules, rather than by energy from light, pressure, or sound.
ONE - SMELL:
The nose can sometimes even beat the eyes in the race for setting up the tasting expectations. An aroma can carry ftom one room to another, beyond the line of sight. Of the five senses, smell is the most acute, approximately 1,000 times more sensitive than the sense of taste. As a result, what is termed flavor is composed of roughly 75% smell and 25% taste. Ever notice how foods seem to taste bland when the nose is blocked by a cold? As little as one molecule in a million may be detected by the nose, but it takes a minimum 0:( one part per thousand to stimulate the tongue. As sensitive and accurate as this organ is, relatively few people ever realize its potential for sensory enjoyment by learning how it works and the language of smells. Professional food and wine tasters and perfumers use analogies to common experience to describe aromas. Experts are those that practice and use their sense of smell most ftequently.
TWO - SEEING: Clues Only; Don't be Fooled
This idea of sight affecting flavor is not hard to grasp if one thinks of some food which looks unappetizing, but then tastes very good. The reverse is also true. How often is an item selected ftom a cafeteria line that appears very tasty but turns out to be bland or worse? This expectation based on appearance often psychologically sets up our taste buds. In wine, this sight prejudice leads us to expect that transparent and bright wines will be good-tasting, and wines that are cloudy or dull in color will not. Although this does not necessarily hold, still our sense of sight sets us up psychologically for gustatory enjoyment or disappointment. Color can be an indicator of what the nose and the mouth might expect. Clues as to the grape varietal identity and the age of wine can be revealed by its hue and transparency or opacity. White varietal wines may appear from very pale greenish and brightly clear (suspect youth and bone dryness) to deep golden brownish and approaching translucence (probably well-aged, possibly nectar-like). Red varietals run from brickish red and nearly transparent (may be older, mellow) to deep opaque bluish-purple (expect young, brash, tannic). Bright pink rose or blush wines are often youthful, while orangey-bricky ones are usually past their point of prime drinkability. Although they may appear to be in a range of either red-purples or green-yellows, wine grapes are referred to as black (noir) or white (blanc), depending on the color oftheir skins at ripeness. Pinot Noir, Grenache and Mourvedre tend towards a garnet or brickish tone. SYfah, Cabernet Sauvignon, Cabemet Franc and Barbera can make wines so inky-purple they could refill fountain pens. The hues of the black grapes are consistent but they become nearly transparent when made into rose or blush-style wines. Sauvignon Blanc and Chenin Blanc tend to be green. Semillon and Viognier are generally more yellow. Gewfirztraminer and Pinot Gris (Grigio ) can have a light tannishgrey cast if allowed to fully ripen before made into wine. Most unnamed varietals fall in between these color ranges.
THREE - TASTE: Primary Categories and Individual Sensitivity
While there may be a vast array of aroma categories, there are generally considered to be only four primary tastes: bitter, salty, sour, and sweet. These parts of taste are sensed by nerve receptors called buds and there are about 9,000 of them on the average tongue. Combinations of these tastes, along with the accompanying combined aromas, account for different flavors. Although patterns
and concentrations may be highly individualized, specific areas of the tongue are more sensitive to one kind of primary taste than another. Sweet tastes are mainly sensed near the tip. Salt is detected just behind, for about one-third of the tongue.
Sour is mainly noticed along the middle fifty percent of the side edges. Bitterness shows up at the back quarter of the tongue, near where it opens to the throat. The center of the tongue contains a mixture of all these specialized taste receptors, but in much lower concentrations.
FOUR - FEELING: Texture, Body, Tannin, Alcohol and Temperature
The sense of touch figures in the overall flavor impression by conveying temperature, texture and pressure, the feeling differences that exist between cold iced tea and hot coffee, plain fruit punch and carbonated soda, or between smooth pudding and crunchy cookies. The body of a wine is felt as light or heavy, thin or full, rich or crisp. Body is one of the most often misunderstood components of wine. The description “full bodied” is frequently applied to wines that are high in either alcohol or tannin or in both, without having the texture and weight to be truly “full”. One of the most prominent elements of wine “flavor” is tannin, more a sensation oftouch rather than taste. It is also a major flavor component of tea. Tannin leaves a puckery, astringent feeling on the tongue, gums, and cheeks and can sometimes also taste bitter.
A wine palate is part ability and part experience. The individual's preferences for and sensitivity to smell and taste elements, along with the memory of their taste history, combine to fonn the palate. In developing this personal wine palate, remember to consider the temperature, the texture, and the feel, as well as the flavors. Besides judging the wine, learn to recognize which flavor elements help you arrive at that judgment and use accepted tenns to describe them. Use the swirl, sniff, and slurp method to enhance your tasting ability.
Champagne/Sparkling
Nino Franco Prosecco, Italy: The sparkling wine ofItaly, this wine is soft, supple and sexy, that offers mild flavors of sweet :tTuit and almonds.
Piper Heidsieck Brut, Napa: A lively and vivacious sparkling, offers traditional crispness and flavors with a very round and full style.
Billecart Salmon Brut Rose, France: Bright, fresh and pink in color, has a spicy bouquet as fTesh as a daisy, with the flavor of strawberries and its dancing finish; a heavenly mouth fTeshener.
Lanson Brut, France: Vitality on the palate and springtime scents, together with hints of toast and a bouquet of ripe :tTuits and citrus, this sparkling can satisfy even the most sophisticated palate.
Piper Sonoma Brut, Sonoma: A true expression of the Piper style from California, this champagne has all the characteristics of a great champagne, at a lot lower price. It sprin,gs with lively aromas of berry-apple fruit with a long lemony finish that is crisp and invigorating.
Bollinger Special Cuvee Brut, France: A blend of all three champagne grapes (Pinot Noir, Pinot Meunier, and Chardonnay) This champagne lends itself to a very well balanced, :tTuit forward wine.
Laurent Perrier Brut Rose, France: On the nose, it is bright, fresh and intense, showing aromas of raspberries, strawberries and black cherries.
Perrier Jouet Fleur de Champagne, France: A masterfully made champagne, this wine exudes all that Champagne is for. Round and full, but so supple and sexy, this will make any evening special.
Pinot Grigio/Pinot Gris
Montevina Pinot Grigio, California: Very light wine with a fresh aroma of ripe citrus, pear and peach :tTuit offering rich, round and juicy flavors.
CaMontini Pinot Grigio, Italy: A light, dry Pinot Grigio that has a very delicate nose and a :tTuity, pleasant mouth-feel. A perfect summer time or light food wine.
Carabella Vineyards Pinot Gris, Willamette Valley: Full bodied for a Pinot Gris, this wine has the requisite peach and melon flavors, but adds a few extra layers of spice and
Perrier Jouet Fleur de Champagne, France: A masterfully made champagne, this wine exudes all that Champagne is for. Round and full, but so supple and sexy, this will make any evening special.
Sauvignon Blanc
Geyser Peak, Sonoma: The nose displays classic gooseberry, grapeftuit, lemon rind and grassy characteristics. A beautifully balanced palate finishes with a clean, crisp, acidity and a lingering aftertaste.
Chateau de Sancerre, France: A sauvignon blanc ffom the Sancerre region of France, this wine is very structured and layered, with great ftuit, earth tones and spice.
St. Supery, Napa: This wine offers aromas of ruby grapeftuit, lemongrass and nectarine. Crisp lemon and citrus flavors follow smoothly on the palate with just the right amount of acidity.
Kim Crawford, New Zealand: Classic new Zealand aromas of grapeftuit and gooseberry, with a touch ofherbaceousness. The palate, has flavors of passion ftuit and finished with crisp acidity and great length.
Other White Wines
St. Supery Moscato: This very sweet wine offers a diversion from white zinfandel. Fresh and lively with flavors of peach and fresh melon and a clean finish.
Caymus Conundrum, Napa: This wine wraps an array of floral aromas with tropical ftuit, peach, apricot, spice and zingy citrus flavor in a creamy, unctuous texture.
Sokol Blosser, Evolution, Oregon: Our most complex white wine with a blend of nine different varietals, this wine parades with different flavors. This wine is sweet, floral, spicy and fun.
D' Arenberg “Stump Jump” White, Australia: An unoaked, blend of white varietals, this wine offers a clean, crisp reffeshing alternative to chardonnay. The aromas of fresh flowers and a tropical fruit accent offer a great summer time treat.
Pierre Sparr “Alsace One”, France: This unique blend of Reisling, Pinot Blanc, Muscat, Gewurztraminer, and Pinot Gris, ffom Alsace offers a synthesis of floral aromas and bright ftuit flavors.
Dr. Loosen Reisling, Germany: This sweet white wine from Germany has a very floral, ftuity noise that is balanced by the slightest mineral characteristic.
Bertani Due Uve, Italy: “Due Dve” meaning “two grapes” in Italian, combines Pinot Grigio and Sauvignon Blanc. It is a medium bodied, dry white wine which reffeshes with flavors and aromas of fresh peaches and apricots.
Santa Margherita “Luna di Feldi”, Italy: This wine is a blend of Chardonnay, Muller Thurgau, and Gewurztraminer and offers a ftuity bouquet with subtle hints of oak and Chappellet Chenin Blanc, Napa: This wine meets the nose with hazelnut, citrus and honey. Nice mineral notes layer with honeysuckle, caramelized apple, and orange marmalade
Josmeyer Gewurztraminer, Alsace: This Alsacian white wine emits aromas of floral notes, while balancing its spicy characteristics with a long finish.
Chardonnay
Hoffman Grove, California: This wine shows typical melon, tropical ft-uit and citrus characters complimented by subtle oak, vanilla and butter overtones. This is a great low end pour. Very middle of the road and will not offend anyone.
Geyser Peak Russian River, Sonoma: A nose of tropical fruit and lifted pear, this wine is complimented by subtle nuances of smoke, butter and vanilla. This is a well integrated complex wine with a soft, creamy texture and long finish.
Rock Bare, Australia: Tight and flavorful describes this wine. Intense lime and citrus ft-uits on the front palate, that slowly changes to a mixture of guava and pears.
Sebastiani “Dutton Ranch”, Sonoma: This richly textured wine has aromas and flavors of nectarine, golden delicious apples, lemon custard and vanilla. A very lightly flavored, but elegant wine with a citrus and vanilla finish.
Nederburg, South Africa: Rather full bodied chardonnay and our only South African wine, this offers the drinker a slightly oaked wine with tropical flavors, melons and citrus.
Argyle, Willamette Valley: The flavors of this wine are ripe melon, toasted hazelnut and sweet oak. Expect a very long, fresh ft-uit finish.
Toasted Head, Dunnigan Hills: Bright tangerine and pear ft-uit aromas are highlighted by clove and nutmeg. This is a medium bodied wine with a crisp, long finish.
Mer Soleil, Central Coast: One ofthe top rated California chardonnay's every year, this wine burst with tropical ft-uit, while still layered with oak, and butter.
Hess Collection, Napa: Vibrant ft-uit flavors oflemon, apricot, and green apple are first impressions. Cinnamon, vanilla, and rich oak tones fill the full, viscous, round wine.
Joseph Drouhin Pouilly Fuisse, France: Seductive bouquets of floral, ft-uity and Flow Lounge Wine List Descriptions
Pinot Noir
Crosspoint, Paso Robles: This wine is characterized by aromas of cherry, rhubarb, and stewed strawberries with faint touch of spiciness. A soft, fruit flavored wine with a hint of spiciness makes it a good match for duck and pork.
Cambria “Julia's Vineyard, Santa Maria Valley: A sweet black cherry and strawberr) nose with hints of leather and spice. Velvety texture coats the palate and the finish lingers with a lot of cinnamon spice.
Laetitia, Santa Barbara: Medium bodied with rich aromas of plum and spice with hints of clove and cedar to accent the nose. Black cherry notes on the palate are fTamed with velvety tannins to give depth to the wine. This wine has a long finish and will go well with salmon and pork.
Cuvaison, Carneros: This complex wines has aromas of strawberry, boysenberry, allspice and vanilla, with well knit flavors of wild strawberries, licorice, and orange peel on the finish.
Hartford Court “Dutton-Sanchetti Ranch”, Sonoma: This wine exhibits aromas of lavender and tea, with flavors of blueberries, cassis and red plum.
Keller Estates “La Cruz Vineyard, Sonoma: The nose displays notes of earth, mineral and spice, mingling with pepper, cherry and cassis.Black cherry and cola dominate the palate with spice, earth and white pepper.
Merlot
Baron Phillipe de Rothschild, France: The nose on this wine offers intense berry fruit followed with tobacco and cedarwood. This wIne is perfect for the novice wine drinker.
Rutherford Hill, Napa: This wine is packed with lush layers of fruit, leather, vanilla, toasted oak and mouth filling tannins. Concentrated fruit aromas of cherry, dark plums and blackberries linger through the long velvety finish.
Randall Harris, Washington: Washington fruit at its finest. This very small producer has been able to capture all the essences of a great Cabemet at an affordable price.
Crystal Valley, California
Burgess Cellars, Napa: Rich aromas of black cherry hints of mint dominate the nose while the body is full and generous.
Plozner, Italy: The bouquet is fruity in this wine, and slightly herbaceous, reminiscent of raspberries in youth and evolving towards cherry, red berry, and violets.
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