Afleveringen
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In this episode of Winephabet Street, Debbie and Lori tackle the questions you've been hesitant to ask about wine. Remember, in the world of wine, no questions are considered foolish. Whether you've been pondering about tannins, wine pairings, or curious about corks, now is your opportunity to gain clarity without hesitation.
We had such a good show and didn’t get to all the questions, we have a part 2 coming up.
I hope you enjoy!
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Welcome to another engaging episode of Winephabet Street, where the world of wine becomes more accessible, one letter at a time. In this episode we're delving into the letter "P" with a focus on Petit Manseng, a varietal that may not be on every wine lover's radar but certainly deserves a spotlight for its distinctive qualities and growing popularity, particularly in Virginia.
Lori and I are joined by Lee Hartman from Bluestone Vineyards in Virginia, who shares his deep insights into Petit Manseng. Lee's journey in the wine industry, from his initial reluctance to his aha moment realizing the magic of winemaking, is as inspiring as it is educational. Bluestone Vineyards is nestled in the Shenandoah Valley, benefits from its unique microclimate and terroir, contributing to the distinctive character of their Petit Manseng.
Petit Manseng is a white grape variety native to Southwestern France, now gaining ground in Virginia and even Arizona. Known for its small berries and loose clusters, is celebrated for its resilience against common vineyard challenges such as mold and mildew. Its ability to thrive in Virginia's climate, retaining acidity while achieving high sugar levels, makes it an intriguing varietal for winemakers. The grape's versatility shines through in the variety of styles it can be crafted from dry to dessert wines, showcasing its broad appeal.
Lee Hartman's discussion on the challenges and rewards of working with Petit Manseng provides a fascinating glimpse into the art and science of winemaking. From the considerations in the vineyard to the decisions made in the winery, it's clear that crafting wine from Petit Manseng is a labor of love that requires patience, skill, and creativity.
As Petit Manseng gains recognition beyond Virginia, exploring this varietal offers an exciting opportunity for wine lovers to expand their palates and discover new favorites. Whether you're a seasoned wine drinker or new to the wine world, Petit Manseng's unique profile is sure to captivate and surprise.
For those eager to learn more about Petit Manseng and perhaps even taste it for themselves, Lee's invitation to visit Bluestone Vineyards is an open door to explore the beauty of Virginia wine country. As Winephabet Street continues to uncover the Winephabet of wine, Petit Manseng stands out as a memorable chapter that enriches our wine journey.
So, pour yourself a glass, settle in, and listen to the podcast. -
Zijn er afleveringen die ontbreken?
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In December on Winephabet Street we learned about the Orange Muscat grape with our special guest, Andrew Quadi of Quadi Winery. Nestled in Madera, California, Andrew and his wife have been crafting exceptional wines since the late '70s, transitioning from an engineering background to the art of winemaking.
Orange Muscat, is a grape variety that boasts a fusion of orange and apricot flavors that fascinate the senses in a surprisingly delightful way. Despite its green skin, the wine reveals a captivating golden orange hue and an irresistible aroma,
The winemaking process for Orange Muscat is a meticulous art. The grapes undergo one to two days of skin contact at a low temperture before being pressed and fermented, bringing out the unique apricot-orange flavors. Aging in French oak barrels adds to its rich, vibrant taste and golden appearance.
What sets Orange Muscat apart is its natural sweetness, with grapes maturing to at least 23% sugar content. This sweetness, combined with layered fruit and floral aromas, usually leads to the creation of delightful sweet wines.
Orange Muscat can elevate your tasting experience. It pairs wonderfully with desserts, particularly those less sweet than the wine itself. Imagine it with nice creamy New York cheesecake.
Orange Muscat offers a unique and memorable experience. Its distinct taste and color make it a delightful discovery, perfect for pairing or enjoying solo.Quady Winery 2020 Essensia Orange Muscat SRP $23.99 - Nice slightly orange in color to match the name. Smooth on the palate with hints of orange and apricot. This wine is on the sweeter side, but nice consistency on the palate. Serve slightly chilled.
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Back in the fall, I had the opportunity to spend an afternoon with Michael Migliore, owner of Whitecliff Vineyard and Winery, at their Olana Vineyard in Hudson, NY. This is a 10 acre site just over the Rip Van Winkle Bridge on the Hudson side, in the shadows of the Olana Estate and on the banks of the Hudson River.
Michael established and started farming this land in 2015 with Cabernet Franc, Pinot Noir, Gamay Noir, and Chardonnay. The vineyard is situated on land that has a long agricultural history dating back to indigenous peoples who inhabited the area over 3,000 years ago. Artifacts like arrowheads and a 4-foot-long mortar pistol for grinding corn have been uncovered on the property.
In the 19th century, the land was primarily used to grow Concord grapes which were shipped to major cities along the East Coast. After Prohibition, it transitioned to apples and cherries before Michael brought grape growing back to the site. Some legacy cherry and apple trees still remain scattered throughout the property.
On our tour, which was just before harvest, we tasted grapes right off the vine. We check the seeds for maturity and flavor.
Listen to the podcast and you will receive a lesson in history dating back to the Mohegans who inhabited the property, to Frederick Church who built Olana in the 1870’s and the town of Greendale (which doesn’t exist today) to present day grape growing and vineyard management.
It is an inspiring podcast for the history buff and wine geek. I hope you enjoy it.
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I wanted to talk to you today about an article that was in the Daily Catch. org. It was written by Scott Davis and full disclosure, I am quoted twice in the article. The article is about Milea Vineyard's plans. with Clinton Vineyards. And if you're not already aware, Clinton Vineyards was purchased by Malaya in 2022.
And it was a great article, talks about Phyllis and Ben Feder, how they started Clinton Vineyards, with the Seyval Grapes, because they knew that the Save All Grapes grew well on that property. And they made Meth and Champagnois, still wine. So what they plan on doing with the Clinton Vineyards property is make it a sparkling wine house.
Now, I thought that was great when I first started to read it. I'm like great because Long Island has Sparkling Point. They make sparkling wines from grapes grown in Long Island and we have Hearts and Hands that focuses on sparkling wines in the Finger Lakes. So why not in the Hudson Valley? Well, as I read deeper, here's what I don't agree with.
They are going to create a label called Hudson Valley Vineyards. And in that label, you're going to have the left bank and the right bank. So I thought, oh, that's great! They're going to designate grapes from the right side of the river and the left side of the river. because that Hudson River can be a great divide.
But no. The right bank is going to be the focus of sparkling wines made with New York grapes. The left bank is going to be sparkling wines coming from Oregon. Don't know if they're coming already made or if they're coming and going to be finished at Clinton Vineyards. Honestly, I am unclear on that.
However, when people go out wine tasting in the Hudson Valley, they want to taste wines made in the Hudson Valley. They want to taste wines that the winemaker can speak to, the tasting room staff can speak to, that have the terroir of the Hudson Valley and when you're bringing in grapes from Oregon, you know, or already finished sparkling wine from Oregon.
You're really kind of messing with the integrity of Hudson Valley wines and Hudson Valley wine region. And if people want to go and taste Oregon sparkling wine. They're going to do one of two things. They're either going to go out to Oregon and go wine tasting and purchase sparkling wines and bring them home or they're going to go to the liquor store and they're going to purchase a sparkling wine from Oregon.
Um, I don't agree with that. The Hudson Valley is viticulture. We have wonderful winemakers. We have wonderful vineyards and Why bring Oregon wine into the Hudson Valley to sell? There's so many opportunities within purchasing grapes from New York State and making sparkling wine and even just purchasing grapes within the Hudson Valley and making wonderful sparkling wines with them
Why are you going to bring Oregon sparkling wine to the Hudson Valley and include it in some type of wine tasting and put it on a label that says Hudson Valley Vineyards. The grapes are coming from Oregon. So, like I said, I don't usually get my point of view known because I kind of keep to myself.
But this really got my panties in a bunch because I love the Hudson Valley. It's my baby. The wine region is wonderful. There's new wineries. There's younger winemakers. They're experimenting with different varietals. , and it's just a wonderful place for wine tasting. Bringing Oregon wine into the Hudson Valley to sell out of a tasting room, it messes with the whole integrity of our region that we have spent a long time building up.
So I'm going to leave the article, link below. , make sure you click on it and read it and I'd love to hear,, your point of view on it. Thanks for listening.
https://www.thedailycatch.org/articles/staatsburgs-milea-vineyard-plans-expansion-a-wine-club-and-culinary-offerings-as-it-reimagines-aquisition-property-for-a-new-age/
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I’m taking you on a virtual journey down Winephabet Street, where we dive deep into the world of N for Nero d'Avola, a red wine varietal from Sicily. In this episode of Winephabet Street, our special guest comes from the heart of Sicily, Gaetana Iacono from VALLE DELL' ACATE Winery.
Gaetana hails from a family in the wine business for six generations. She has a great affinity for the native wines of Ragusa, Sicily. Determined to continue the legacy, she works hard to promote the value of the native wines of her region. The region is known for it
s beautiful landscapes and rich cultural heritage.The Essence of Nero d'Avola
Nero d'Avola is considered the 'king of the grapes' in Sicily. This variety is full-bodied yet versatile. Depending on viticulture and winemaking techniques, it can be made into wines to be enjoyed now or aged for later enjoyment.
A Land of Diversity: Sicily's Wine Regions
Sicily, described as a continent in itself, boasts a range of climates and influences. The eastern part, including Ragusa, is heavily influenced by Greek culture, offering many fish, vegetables, and cheeses. In contrast, western Sicily showcases stronger Arabian influences, focusing on agro-sweet flavors.
The Unique Terroir of VALLE DELL' ACATE
A standout feature of VALLE DELL' ACATE is its seven distinct soil types, each contributing uniquely to the flavor profiles of their wines. Gaetana's approach to vineyard management and wine production is meticulous, ensuring each variety expresses the essence of its specific soil type.
Bridging Tradition and Innovation
Gaetana's philosophy revolves around continuity and innovation. Her commitment to organic and sustainable practices, coupled with respect for the land's heritage, sets the stage for producing exceptional wines that truly reflect the spirit of Sicily.
The Future of Sicilian Wines
The potential for Nero d'Avola and other native varieties to gain international recognition is immense, especially as wine enthusiasts become more adventurous in their selections.
Watch the webinar or listen to the podcast and learn more about the “King of Grapes” in Sicily.
About the Hosts:
Lori: Owner of Dracena Wines, wine educator, and advocate for Cabernet Franc. Debbie - Hudson Valley Wine Goddess: CSW,WLS,CSWS, author, and restaurateur, with a focus on wine education and promotion of the Hudson Valley wine region.Special Thanks to Our Guest:
Gaetana Jacono: A visionary winemaker from VALLE DELL' ACATE, dedicated to preserving the legacy of Sicilian wines.What We Tasted
VALLE DELL' ACATE Il Moro Sicilia 2019 -This wine was grown in the black soil. Smooth on the palate with nice raspberry with a hint of spice on the finish.
VALLE DELL' ACATE BND Cerasuolo di Vitoria DOCG 2020 - This is grown in red soil. It's 60% Nero d'Avola and 40% Frappato. Bursting with raspberry on the nose. Very well-balanced palate with notes of red fruit and plum.
VALLE DELL' ACATE Tane 2014 DOC - Serious notes of chocolate on the nose. It is a full-bodied wine, nicely balanced with notes of cherries, red currants, vanilla, and tobacco.
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Join us on our journey to South America, where the rich soils of Argentina have produced some of the world's best Malbec wines with guest Veronica Kathuria from Wines of Argentina.
Argentina it's located in the southern most corner of South America the South American content And it's about in a better way I have I will speak kilometers and miles because I still go to kilometers but it ranges about 38 kilometers distance from extreme north to extreme south.
A Brief History: Malbec's Journey to Argentina Malbec's origins can be traced back to France, especially in regions like Cahors and Bordeaux (It's one of the Bordeaux 5). However, the grape variety found its true calling in Argentina, where it thrives.
It was in 1868 when Michel Aimé Pouget, a French agronomist, introduced Malbec to Argentina. He had been hired to help improve the country's wines. Today, Argentina is the leading producer of Malbec, with the province of Mendoza being where the concentration of Malbec is grown. The high-altitude vineyards provide Malbec with the ideal conditions to develop deep colors, velvety textures, and an incredible range of flavors.
Understanding Malbec: The DNA Deep Dive
In 1992 it was discovered that Malbec is a sibling of Merlot. They share the same mother, Magdeleine Noire des Charentes, and its father is Prunelard.
What Does Malbec Mean to Argentina? For Argentines, Malbec is more than just a wine; it's a symbol of national pride and a celebration of their unique terroir. Argentina has become synonymous with this varietal with over 75% of the world's Malbec acreage. Don't forget to mark your calendars for World Malbec Day, April 17Our conversation with Veronica will provide insight into the Malbec grape, the growing climate in Argentina and travel to Argentina. Veronica is a wealth of knowledge and kept of captivated for an hour! Our conversation could have gone longer and we hope to have her back again. I hope you enjoy the episode.
PS. My Boykin Spaniel Gigi makes her Winephabet debut during our tasting.
Malbec Wines Tasted:
Argento Single Vineyard Finca Agrelo Organic Vineyard Malbec 2021 - Notes of cooca, stewed tomates, smooth with black fruit, baking spice and nice acid on finish.
BenMarco Sin Limites Valle de Uco Organico Malbec 2020 - Intense color. You’ll get purple teeth color. Medim bodied. Not a heavy heavy red. Will drink nice in the summer with steak. More austere, nicely structured with dark plum and black fruit and refreshing acidity. Hint of cinnamon on finish.
Alta Vista Single Vineyard Albaneve, Campo De Los Andes, Valle De Uco, Malbec 2018 - Alta Vista was the first Argentinean vineyard to produce single vineyard wine. Nice structured wine with big tannins and bouncing acidity. Notes of plum, blackcherry, leather and tobacco.
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In the heart of Alto Adige, a region nestled amidst snow-capped mountains and verdant valleys, thrives a grape as bold and characterful as the landscape itself - Lagrein. Join us on Winephabet Street, as we delve into the fascinating world of this indigenous Italian variety, accompanied by a very special guest - Karoline Walch from the esteemed Elena Walch Winery.
The Magic of Lagrein
Born from Alto Adige's mineral-rich soils and varying climatic conditions, the Lagrein grape creates an intoxicating wine that commands attention. Its dark fruit flavors, robust tannins, and slight spiciness make for a compelling, multi-layered wine experience. Each sip of Lagrein hints at the very essence of the terroir it hails from, allowing us a taste of the unique microcosm that is Alto Adige.
A Commitment to Sustainability
The story of Lagrein is incomplete without a mention of the Elena Walch Winery. This family-owned estate is a bastion of sustainable winemaking and the birthplace of some of the finest Lagrein wines. The winery's commitment to the environment is reflected in their approach to viticulture, ensuring each vine is nurtured with utmost care and respect for nature.
Meeting Karoline Walch
Our journey into the world of Lagrein would not be complete without insights from an expert. That's why we're thrilled to have Karoline Walch join us on Winephabet Street. Daughter to Elena Walch herself, Karoline has been instrumental in shaping the winery's ethos and maintaining its position as a beacon of innovative winemaking practice.
During our show, Karoline will delve into the intricacies of Lagrein, the winemaking process, and what sets their wines apart. Her passion for wine is infectious, and her knowledge about this unique varietal is sure to leave you wanting to explore more of what Alto Adige has to offer.
The Unveiling
So, if you're a wine lover with a curiosity for unique grape varietals, join us on Winephabet Street for our latest episode, "Lagrein Unleashed: A Journey into Alto Adige's Bold Red". Here's your chance to be entranced by the flavors of Lagrein and to learn from the expertise of Karoline Walch, from a winery that's a true reflection of innovation and sustainability.
See you on Winephabet Street, where every bottle has a story, and every story takes us on a journey through the world's most cherished wine regions.
Don't forget to bring your glass! -
The Kotsifali grape is an indigenous red grape variety from the Greek island of Crete. This grape is an essential component of many Cretan wines and is highly prized for its unique qualities.It is known for producing wines with medium to full body and moderate acidity. The grape is often blended with the Mandilaria grape to create wines with a deep ruby color and notes of dark fruits, herbs, and spices. The Kotsifali grape also produces rosé wines with fresh fruit flavors and floral aromas.
The winemaking tradition of Crete dates back to ancient times, and the island has a long history of producing wine. In the Middle Ages, Crete was under Venetian rule, and during this time, the wine industry experienced significant growth. The Venetians introduced new grape varieties and modern winemaking techniques, which helped improve Cretan wine quality.
Last month during Winephabet Street we explored the Kotsifali grape with Evan Turner the Wine Director/Sommelier at Krasi Meze + Wines restaurant in Boston. During the webinar, Evan shared his knowledge and experience with the Kotsifali grape, providing insights into the winemaking techniques used to create these unique wines. We also discussed the history and culture of the island of Crete and how it has influenced the region's winemaking tradition.
Winephabet Street is a monthly series where Lori Budd of Draceana Wines and I work through the alphabet exploring wine and wine regions one letter at a time. The show is live on the third Monday at 8pm (but does change depending on our schedules) and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us. It is sponsored by Dracaena Wines and Trio North Wildwood.
Grab a bottle of wine, relax and listen to the podcast.
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The Jampal grape, also known as Jampel or Malvasia Fina de Jampal, is a unique and rare grape variety native to Portugal. It is believed to have originated in the Douro Valley region. It is predominantly grown in the Terras do Dão region, located in the country's central northern part.
The Jampal grape is a white grape known for its high acidity and aromatic qualities. It is said to produce wines with a rich, full-bodied flavor that is often described as having a mineral quality with notes of citrus, green apple, and stone fruits.
Jampal grapes are known for their thick skin, which helps protect them from the intense heat and sun the region is known for. They are also known for their resistance to disease, making them a popular choice for growers in the region.
Despite its unique and complex flavor profile, the Jampal grape has remained relatively unknown outside of Portugal. This is partly due to its rarity, as it is only grown on a small number of vineyards in the Terras do Dão region. In fact, as of 2021, only around 200 hectares of Jampal grapes were known to be cultivated in Portugal.
March edition of Winephabet Street we explored the Jampal grape with Special guest Direu Vianna Junior MW. a renowned Portuguese wine expert, who will share his insights on the near-extinct Jampal grape. 🌟 Winephabet Street is a monthly series where Lori Budd of Draceana Wines and I work through the alphabet exploring wine and wine regions one letter at a time. The show is live on the third Monday at 8pm (but does change depending on our schedules) and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us. It is sponsored by Dracaena Wines and Trio North Wildwood.
Listen to the podcast and you will:
🔍 Discover the history of Jampal
🥂 Learn about its unique flavor profile
🏞️ Explore winemaking techniques & regions
🎤 Hear firsthand accounts of reviving this rare grape
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In this episode of Winephabet Street, we learned about the Isabella grape with Stephen Casscles, a viticulturist and winemaker from New York's Hudson Valley. His project is Hudson Valley Heritage Wines where he works with indigenous, native or historically notable grapes and re-introducing them and a national audience to bring these grapes back.
Winephabet Street is a monthly series where Lori Budd of Draceana Wines and I work our way through the alphabet exploring wine and wine regions one letter at a time. The show is live on the third Monday at 8pm (but does change depending on our schedules) and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us. It is sponsored by Dracaena Wines and Trio North Wildwood.
The Isabella grape is a “Chance Hybrid or Chance Seedling” grape explains Stephen. Horticulturist George Gibb planted the grape in his garden in Brooklyn, New York and Nurseryman, William Prince from Flushing, New York went to Gibb’s house, like the grape and got cuttings from it. Date, 1819. He began selling it out of his nursery and named the grape Isabella after Gibb’s his wife. Today, Isabella is grown in Brazil, India, Moldovia and the Ukraine, covering over 70,000 acres.
Learn more about Isabella from Stephen who is so knowledgeable in this grape and may others by listening to the podcast of watching the webinar.
Unfortunately we didn’t get to sample any wines during the webinar. If you do find and taste an Isabella wine, please let me know.
Enjoy the podcast!
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Have you heard of the Txakoli region of Spain and/or the Hondarrabi Zuri grape? First let me tell you how these words are pronounced.
Txakoli is pronounced chah-kuh-lee and Hondarrabi Zuri is pronounced ohn-dah-rah-bee Zoo-Ree.
Our January episode of Winephabet Street we explored the Txakoli region of Spain and the Hondarrabi Zuri grape with special guest Rick Fisher, Spanish Programs Director at the Wine scholar Guild.
Winephabet Street is a monthly series where Lori Budd of Draceana Wines and I work our way through the alphabet exploring wine and wine regions one letter at a time. The show is live on the third Monday at 8pm (but does change depending on our schedules) and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us. It is sponsored by Dracaena Wines and Trio North Wildwood.
Txakoli is a unique wine-growing region located in the Basque Country along the northern coast of Spain. The region is known for producing a distinctive and refreshing white wine made from the Hondarrabi Zuri grape.
The Hondarrabi Zuri grape is an indigenous variety that is well adapted to the cool and damp climate of the Txakoli region. The grape produces crisp and zesty wines that are high in acidity and low in alcohol.
The Txakoli wine-making process is also unique, as the wine is often bottled before it has completed fermentation. This results in a naturally carbonated wine that has a lively and effervescent character. The wine is traditionally poured from a height into glasses to create a frothy head and enhance its flavor and aroma. Rick demonstrates this during the webinar.
In recent years, Txakoli and the Hondarrabi Zuri grape have gained international recognition and become increasingly popular with wine lovers. Despite this popularity, the Txakoli region remains small and traditional, with many vineyards using sustainable and organic methods of production.
On this webinar, I was sipping on Zudugarai Bodegas Txakoli Malda from the Getariako Txakolina D.O. Made with 100% Hondarrabi Zuri grapes. Aged for only a few months on fine lees prior to bottling.
Tasting Notes: lots of green apple, lime zest, salinity, crisp, high acid and a minerality finish.
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Have you heard of the Graciano grape? I didn’t until we featured it on Winephabet Street in November. Graciano is mainly grown in the Rioja and Navarra regions of Spain. It is difficult to grow, is low-yielding, late harvesting and susceptible to mildew. It is used a lot as a blending grape for its deep color, strong aromas and ability to age.
Winephabet Street is a monthly series where Lori Budd of Draceana Wines and I work our way through the alphabet exploring wine and wine regions one letter at a time. The show is live on the third Monday at 8pm (but does change depending on our sechedules) and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us. It is sponsored by Dracaena Wines and Trio North Wildwood.
In this episode we were joined by Josh Harp, winemaker at Jada Vineyards and Winery. Jada is a small winery with a 3000 case production.
The wine we sampled during this webinar was Jada’s 2019 Hell’s Kitchen. It’s a blend of 55% Syrah, 17% Graciano, 15% Grenache and 12% Tannat from the Willow Creek District of Paso Robles. Aromas of cassis, plum and leather escaped the glass. The wine is serious but exciting. Nice expression of tannins, dark fruit, black currant with a plum pepperiness and a touch of earth on the finish. Very easy to drink!
I will add, I did have a bottle of Ser 2018 Graciano in my cellar that I drank recently. Ser is women-owned and located in Santa Cruz, Ca. The grapes for this wine that was 100% Graciano came from Bokish Vineyard in Lodi Ca. It had lots of cherry aromas with hits of violets. This led to a palate that was soft, not complex with silky tannins and full of black cherry. There was a wonderful black pepper spice that is soft and lingers on the finish. Very easy drinking.
Listen to the podcast and hear what Josh has to tell us about the Graciano grape and Jada Vineyards and Winery. If you find yourself drinking a glass or bottle of Graciano, please let me know what you think.
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Welcome to Winephabet Street Season 3, Episode 6- F is for Frappatto. In this episode of Winephabet Street, we talk about the Frappatto grape with Pietro Russo, the winemaker at DonnaFugata Winery.
Winephabet Street is a monthly series where Lori Budd of Draceana Wines and I work our way through the alphabet exploring wine and wine regions one letter at a time. The show is live on the third Monday at 8pm and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us.
The Frappato grape is grown in the southeastern coast of Sicily. It produces a wine that is low in tannins and light bodied. It is bottled as a single varietal and used as a blending grape with Nero d’Avola.
Pietro talks with us all about the Frappato grape and the estates of Donnafugata. One of the items discussed is that s Frappato does very well with climate change.
We got to taste Donnafugata 2020 Bell’Assai Vittoria DOC Frappato. The name Bell’Assai is the noble family of Vittoria. The wine is 40% Frappato and 60% Nero d’Avola. Beautiful rose petal and floral freshness with hits of lavender, strawberries, and a soft, delicate spice finish.
I invite you to watch the webinar or listen to the podcast. You will be reaching for a bottle of Frappato! PS. It will go well with your Thanksgiving dinner.
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If you haven’t tasted wines from the Jumilla region of Spain, you must. You will become a fan instantly! Trust me!
On October 12, I had the opportunity to attend Spain’s Great Match at the Mercado Little Spain, NYC, and learned a little more about the wines from this region of Spain. The Jumilla region has some beautiful wines, and the predominant grape is Monastrell. Take time to read the article and listen to the podcast about the Jumilla region and the wines. You will have a better understanding of the grapes and wines from this region. You will reach for a bottle next time you are in the wine shop.
Here are some interesting facts about Jumilla. At the end of this article, please listen to the podcast about Jumilla.
Jumilla is pronounced hoo-mil-luh There are 1600 growers and 42 wineries. It is located 60 miles inland and does get Mediterranean influence. The topography is high altitude with rolling hills. High altitude is between 1300 - 2950 feet above sea level. They have 3000 hours of sunshine. Great conditions for organic agriculture. 70% of the vineyards are certified organic. There are 8 red varieties and 8 wine varieties grown in the region. They produce 70% red wine, 5% wine, 4% rose wine, and 1% dessert wine.During the Jumilla seminar, we got to taste 8 wines. I wouldn’t hesitate to pick up a bottle.
Parajes del Valle Bodegas y Vinedos Monastrell Organic 2020 - 100% Monastrell and aged in a concrete vat. Very fresh with red jammy fruit. Lots of red currants, cherry, and raspberry.
Bodegas Cerron La Servil 2020 Monastrell - 96% Monastrell grown at a high altitude of 3000 feet. Aged in 5000 liters French oak founders. It shows some soft minerality and soft and silky red fruit with a hint of baking spice on the finish.
Bodegas Luzon Altos de Luzon 2020 - 100% Monastrell from a single plot. Maceration for 10 days and aged 12 months is American and French oak. Fine tannins lace this wine with red and black fruit and sweet spice.
Bodegas Juan Gil Silver Label, 2019 - 100% Monastrell, grown at an altitude between 1800 and 2300 feet. It spends 12 months in French oak. It’s a fresh, easy-drinking wine with mild tannins, floral notes, and fresh berries. Would work well with Thanksgiving dinner.
Bodegas Vina Elena Familia Pacheco Barrica 2019 - This is a blend of 60% Monastrell 20% Cabernet Sauvignon, and 20% Syrah from 30 - 40-year-old vines. Medium-bodied with notes of plum, red fruit, licorice, and a Syrah finish of blue fruit.
Bodegas Carchelo Altico 2018 - 100% Single Vineyard Syrah. Aged 12 months in 225 Liter French Oak and 12 months in the bottle. Floral and fruity aromas with hints of violets. Fresh and silky on the palate with nice integrated tannins, blackberry, and spice.
Bodegas Ego GORU 18M 2016 - 70% Monastrell, 20% Syrah 10% Petit Verdot from 50 year old vines. Aged 18 months is new French and American oak. Soft and complex on the palate with notes of blackberry, red currant, licorice, cinnamon, and vanilla. Nice integrated tannins.
Bodegas Olivares Dulce Monastrell 2017 - This is a special wine that is not made every year. It’s 100% Monastrell from the oldest vines in the vineyard harvested into the fall. It spends 30 days in maceration. It is a sweeter dessert wine aged in concrete vats for 2 years. Aromas of black olives, tomato, balsamic, and figs lead to a rich palate with dark sweet fruit.
Listen to the podcast and learn about the Jumilla region of Spain and its wines.
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I got invited to a Madeira wine tasting a few weeks ago. Madeira? I realized I didn’t know much about this type of wine. I went to the tasting and attended the seminar and educated myself all about Madeira. Madeira is very versatile and pairs well with many foods.
I’m going to give you 7 facts about Madeira and at the end is a podcast that will give you a better understanding of this wine from the seminar I attended with Bruno Almeida, Sommelier and Portuguese Wine Ambassador.I hope you learn as much as I did, and give Madeira a try.
7 Facts About Madeira Wine
Madeira is a Portuguese island located off the coast of Africa. The wine produced on the island has the same name - Madeira. When Madeira wine is made using the Estufagem method, the wine can never be bottled and sold before the October 31 of the second year following the harvest. Wines made in the Canteiro method (fortified during or right after fermentation and aged in wood cask) can’t be sold until at least three years from January 1st of the year following the harvest. Grapes used to produced Madeira Sercial Verdelho Boal Malvasia Terrantez Madeira wines are classified Dry, Medium Dry, Medium Rich (sweet), Rich (sweet) Madeira Dry is made with the Sercial grape. Madeira Medium Dry is made with the Verdelho grape. Madeira Medium Rich is made with the Boal grape. Madeira Rich wine is made with the Terrantez grape. Designations of Madeira Wine Frasqueira - produced by the Canteiro system,referenced by vintage year and aged 20 years in wood. Colheita - indication of vintage year and aged in wood at least 5 years. Canteiro - Fortified during or right after fermentation. Aged in wood a minimum of 2 years. Can’t be subject to the heating production process, nor bottled aged with less than 3 years beginning with January 1 of the year following the harvest. Reserve (Old) - 5 years old. Old Reserve (Very Old) 10 years old. Extra Reserve - 15 years old. Selected, Choice ou Finest - Showing special quality for the age of the wine. Fine - Perfect balance in freshness of the acids and the aromas evolving with the aging in wood. Solera - produced by the Canteiro system and whose base wine is from only one harvest and aged in oak for 5 years. Rainwater - This wine will be pale to golden in color. The Baume degree (sugar content) will be between 1.0 and 2.5 and aged no longer than 10 years. Store Madeira wine upright The bottling date is always listed on the bottle.
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Located 35 miles from Sacramento, California lies the El Dorado AVA. Designated in 1983 it covers the majority of El Dorado County with beautiful views of the Sierra Foothills.
There are 40 wineries that grow 76 grape varietals and the highest altitude vineyards is 3,500 feet above sea level.
We welcomed Kara Sather, Executive Director of El Dorado Winery Association, to talk to us and familiarize us with the El Dorado wine region.
Pre-prohibition the El Dorado wine region had more vineyards the Los Angeles. The region is very sprawled out and not heavily populated, and you can see the mountains in Tahoe. The American River flows through El Dorado, which is one of the top whitewater rafting destinations in the world.
This is a destination you can go wine tasting, hiking, skiing, and rafting. It’s a region you come to experience!
We got to sample 2 wines from El Dorado - 2019 Skinner Native Red, El Dorado, and 2016 Toogood Estate Zinfandel, Fair Play. They both really show what nice wines the region produces
2019 Skinner Native Red, El Dorado - As one of the country’s first wineries, Skinner dates back to 1861. Wanting to make a unique wine, the Native Red was born. The wine is a blend of Petite Bouschet, Mission, Trousseau, Carignan, Cinsault, Grenache, Counoise, Mourvedre, Marsanne, Zinfandel, and Viognier. The wine is light in body with notes of raspberry, cranberry, and plum. It’s a fun wine that will be great for a Sunday afternoon.
2016 Toogood Estate Zinfandel, Fair Play - Located on 40 acres of rolling foothills, Toogood Estate Winery produced its first vintage in 2002. The 12 acres of vineyards are planted with Zinfandel, Primitivo, Tempranillo, Pinot Noir, Merlot, Cabernet Franc, and Petite Sirah. In 2019 the Ron and Darin Mittelstaedt family purchased the winery. Their sons Bradley and Timothy work the day-to-day operation.
The 2016 Zinfandel is a wine that needs to open for a bit. It evolves nicely! It is full of baking spices and ripe dark fruit. As it opens, there are some coffee and cassis notes.
Listen to the podcast and familiarize yourself with the El Dorado wine region. It might be the next trip you plan
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The Delaware grape is an American hybrid. While its dark purplish skin would make you think it produces red wine, it’s typically used in the production of white and rose wines.
For this episode of Winephabet Street we were joined by Abby Wilkens (Stamp), Assistant Winemaker at Lakewood Vineyards in Watkins Glen, New York. I first met Abby when she was 16 years old, helping at the New York Classic wine competition. I have watched her grow into the amazing winemaker she is today.
In 1951 the Stamp family purchased an old run-down peach and apple orchard called Lakewood Farm. They began planting grapes and selling them to large wineries and grape juice companies. In 1988 Monty and Bev Stamp along with their children, pressed their first vintage.
It was our honor to have Abby join us. Please listen to the webinar or podcast. Learn about the Delaware grape, Abby and Lakewood Vineyards.
We got to taste Abby Rose, which is Abby’s namesake wine. It is a blend and has 15% Delaware. It is a sweet fun wine with candied and floral notes. On the palate you’ll find fruity notes of strawberry and other red fruit.
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Last month on Winephabet Street we explored the Carignan grape with Tana Cole, Winemaker at Jessie’s Grove Winery in Lodi, California. We were also joined by the big boss - Owner Greg Burns.
Winephabet Street is a monthly series where Lori Budd of Exploring the Wine Glass and I work our way through the alphabet exploring wine and wine regions one letter at a time. The show is live on the third Monday at 8pm and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us. (Dates do change due to our schedules)
Greg talks about the history of Jessie’s Grove Winery and it’s quite interesting. (no spoilers here, you have to listen or watch). Tana talks all about Carignan.
Carignan is a medium-bodied red wine and the grapes are grown mostly in southern France. It is also grown in Spain, where it is known as Carinena. Jessie’s Grove Winery in Lodi, California planted Carignan grapes in 1900. These vines are over 120 years old.
We got to taste the 2019 Jessie’s Grove Estate Carignane. This wine retails for $45. WOW! “It’s dense and complexity is beauty in a glass,” exclaimed Tana.
Very complex with layered aromas of cigar box, baking spice, cranberries and cinnamon. The palate is incredible. Very soft and romantic with notes of plum, and cranberry. There is a meatiness and earthiness to the wine. It is very easy drinking and beautiful.
Listen to the podcast and learn all about Jessie’s Grove Winery and the Carignan grape.
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Are you familiar with Baco Noir. It’s a French-American hybrid grape but don’t let that scare you. It makes a really nice red wine with aging potential. Think of it as a poor man’s Barolo.
In this episode of Winephabet Street Lori and I spoke with Carlo DeVito, former owner of Hudson-Chatham Winery in Gent, New York. Carlo grew Baco Noir as well as sourced some from the Finger Lakes. He has in-depth knowledge of Baco and he shares it with us.
Winephabet Street is a monthly series where Lori Budd of Exploring the Wine Glass and I work our way through the alphabet exploring wine and wine regions one letter at a time. The show is live on the third Monday at 8pm and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us.
During this episode I poured a 2010 and 2016 Baco Noir from Hudson-Chatham Winery and a 2016 from Benmarl Winery. It was very interesting to see the aging potential of the wine. I was pretty amazed.
2010 Hudson-Chatham Baco Noir Reserve Casscles Vineyards - Brickish in color but smooth and elegant on the palate. Hints of chocolate and baking spices on the nose that leads to a palate of bright bing cherry, raspberry and sour cherry.
2016 Hudson-Chatham Baco Noir Block 2 North Creek Vineyard Hudson River Region Estate Grown - This wine too, was smooth and elegant with dark cherry, black raspberry and baking spice.
2016 Benmarl Baco Noir Hudson River Region Estate Grown - This version of Baco was a bit more acidic. Notes of black cherry, sour cherry, black raspberry with the acidity popping throughout.
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