Weekly Wine Notes

2026 Wine Calendar

Fri, 16 Jan 2026 00:28:41 GMT

Whether you're looking for a reason to try a new wine or to just celebrate the day, tag this page for 2026 wine celebration days!

January

No "Dry January" here - celebrate every day

February
February 1 - International Furmint Day
February 18 - Global Drink Wine Day
February 28 - Open that Bottle Night (OTBN) - (Last Saturday in February each year)
Created by Dorothy Gaiter and John Brecher who wrote the WSJ "Tastings" column.

https://grapecollective.com/articles/open-that-bottle-night-2022-stop-and-enjoy-it

March
March 13 - International Riesling Day

April
April 14 - Tannat Wine Day shorturl.at/oyI37
April 17 - World Malbec Day https://www.malbecworldday.com
April 24 - International Viognier Day - (Last Friday in April each year)

May
May 1 - International Sauvignon Blanc Day - (First Friday in May each year)
May 17 - Pinot Grigio Day
May 25 - National Wine Day
May 21 - Chardonnay Day - (Thursday before U.S. Memorial Day each year)

June
June 13 - National Rosé Day - (Second Saturday in June each year)
June 13 - International Chenin Blanc Day - shorturl.at/bjoU5
June 21 - World Lambrusco Day https://lambruscofest.com/festa/
June 26 - International Rosé Day - (Fourth Friday in June each year)

July
July 12 - International Cava Day shorturl.at/ckuHJ
July 23 - Shiraz Day - (Fourth Thursday in July each year)

August
August 1 - National Arbariño Day https://albarinoday.co.uk/
August 13 - International Prosecco Day
August 18 - International Pinot Noir Day

September
September 3 - International Cabernet Sauvignon Day - (First Thursday in September each year)

September 4 - National Chianti Day - (First Friday in September each year)
September 10 - International Port Wine Day https://rotadodouro.pt/en/port-wine-day/
September 18 - International Grenache Day - (Third Friday in September each year)

October
October 14 - International Pinotage Day - (Second Saturday in October each year)
October 23 - World Champagne Day - (Fourth Friday in October each year) https://champagneday.champagne.fr/

October 29 - International Carignan Day - (Last Thursday in October each year)

November
November 1 - Internat'l Xinomavro Day https://winesofgreece.org/international-xinomavro-day/
November 7 - International Merlot Day
November 12 - International Tempranillo Day - (Second Thursday in November each year)
November 18 - National Zinfandel Day - (Third Wednesday in November each year)
November 19 - Beaujolais Nouveau Day - (Third Thursday in November each year) shorturl.at/bAFR4
November 24 - International Carménère Day

December
December 4 - International Cabernet Franc Day
December 10 - International Tokaj Aszú Day
December 16 - Pinot Meunier Day

Cheers to a great 2026!

Learning Wine Basics by Tasting

Thu, 19 Jan 2023 11:54:09 GMT

How do you learn the basics of wine? Tasting is the best way to learn, even for the experts. Start by grabbing paper, a pencil, and a bottle of wine. It's as simple as that. Tasting experience will increase your wine enjoyment and purchasing confidence. Read on...

I cannot stress enough the importance of writing down what your smelling and tasting with each glass of wine you experience. I use a $2 mini (4.5x3.25in) composition book and carry it with me everywhere. Cheap or fancy; pen and paper or electronic cell phone notes; it doesn't matter, just practice. This should not be an exhaustive exercise. It just takes a couple minutes. You will see the difference in your notes the more you practice.

There are about 20+ different factors that experts note when tasting a glass of wine. Let's start with just how it looks, smells and tastes. I've included a few "other" factors below also to note as you gain more experience.

Appearance : The appearance can tell you much about a wine. For beginner purposes, we're just going to note briefly the clarity, intensity and color.

Clarity: Most wines are very clear. If a white wine is cloudy, it may indicate a problem. However, if a wine has not been filtered for example, which is more frequent recently with the "natural" wine popularity, it may also appear a bit cloudy. Sometimes you'll see tartrate crystals in white wines. These characteristics do not indicate a bad or unsafe wine at all. These are just characteristics to note, for now.
Intensity: How deep is the color of your red or white wine; pale, medium or deep? Most, but not all, white wines will be pale. For red wines, I call it deep if, as I'm looking down into the glass, I can't see my hand holding the stem. The intensity of the color is not necessarily an indication of the flavor intensity. It can be a better indicator of age. For white wines, a deeper color will generally indicate the wine has been aged longer. Red wines actually lighten in color as they age.
Color: For white wines, is it more yellow/green or more gold in color? For red wines, is it purple or ruby, or is it leaning more garnet or tawny? The color of red wines comes from the skin of the grapes and can provide one of many indications of the grape variety in blind tastings. For both red and whites, a more tawny (for reds) or gold (for whites) color can indicate longer aging.

Aroma : What are you smelling? Pulling out different aromas in your wine is not an easy task, even for the most experienced. A few tips:

Practice smelling different fruits and vegetables at the grocery store. Don't be shy, just pretend you're a serious chef and must ensure the quality of your produce.
Purchase a few unique jars of jam such as goosebury, black current and red current. I'm able to pull out the smell of goosebury in my Sauvignon Blanc very quickly now, just from purchasing a jar of goosebury jam. Like many of these more unusual items, you'll find it more readily on Amazon.com versus your local grocery store.
Pull out several different spices from your cabinet, place in generic dishes or jars, and practice trying to pick them out blindly. Suggested starters: black pepper, thyme, oregano, dill, cinnamon, nutmeg, ginger, and cloves.
Go to your local Lowe's/Home Depot and smell the different flowers and plants. Learn the differences between honeysuckle, roses, violets, geranium, eucalyptus, and lavender.

Try to write down at least 3-5 diffent aromas from each glass of wine you taste. This gets much easier with practice.

Taste : What flavors are you tasting?

Berries - red or black berries?
Green fruit - apple, goosebury or pear? Does it taste like fresh fruit or cooked fruit?
Stone fruit - peach or apricot?
Citrus - lemon, lime or grapefruit? Juicy citrus? Or more like a lemon/lime peel?
Spices - savory or baking spices?
Flowers - white flowers, violets or roses?
Do the flavors you're tasting match what you pulled out for the aroma? Whether the answer is yes or no can have several meanings; that's the advanced class, but it's just good to note for now.

Other : For the more experienced taster, there are many additional characteristics to note. I've briefly noted just five: acidity, tannin, alcohol, body and finish.

Acidity - A tartness like you've just bitten into a lemon may indicate higher acidity.
Tannin - A mouth drying factor, like sucking on a bag of tea, indicates higher tannin.
Alcohol - A slight burning in your throat may indicate the wine has more alcohol.
Body - A wine consistency of skim milk is lighter body versus whole milk is more full body.
Finish - Count the seconds you can still taste the wine in your mouth after you swallow. Is that taste pleasing? Or bitter? I love a long fruit/floral/spice finish in wine.

Note : I will frequently refer to blind tastings in my posts. Blind tasting is not a contest or party trick (though can be a super fun activity for everyone at your parties for sure!). Blind tasting is the ultimate way to appreciate what's in your glass, not what's on the label, and the best way to learn about wine. More to come on that topic.

Conclusion : Did you like it? That is ultimately the most important conclusion of this exercise. I'm of the opinion that there is no "bad" wine from a taste perspective. Every wine has a purpose and someone who will appreciate it. By performing the quick exercise above, you will begin appreciating the differences in wines, and you will better describe to your local wine shop purveyor, or waiter in a restaurant, your personal taste profile, allowing them to recommend more wines within that profile. Even better, show them your paper or electronic journal with the specific wines you've tasted. They will greatly appreciate these specifics to guide you to other interesting wines you'll love.

Happy Tasting!

Sauvignon Blanc

Wed, 11 Jan 2023 19:23:25 GMT

Think you know Sauvignon Blanc? Try it again, from a different country – Chile, South Africa, France? Tell me which you like best.

Try: Side/Side – Whitehaven, Marlborough, New Zealand, about $14; versus Vistamar Sepia Reserva, Casablanca Valley, Chile, about $12 (a great bargain!)

Description/Pairing: Whitehaven : Gooseberry, stone fruit, lemon, grass, crisp, round long finish. Vistamar: Pineapple, lime, grass, salty, very clean and refreshing. Sauvignon Blanc wines are great with Thai food, chicken, fish, sushi, salad and goat cheese.

Fun Fact: Robert Mondavi started promoting Sauvignon Blanc in California as Fume Blanc in 1968. Sancerre and Pouilly Fume wines in France are also Sauvignon Blanc.

More Info: For Sauvignon Blanc, as with many wines, there are notable aroma and taste differences between countries, and even within the same country. As in the tasting notes above, New Zealand wines tend to be more assertive in the aromas and flavors of gooseberry and tropical fruits, yet still with very refreshing acidity. Additionally, some New Zealand winemakers add just a hint of residual sugar, adding to the body and roundness of the wine.

Chilean Sauvignon Blanc tends to be more restrained and herbaceous but also with very refreshing acidity. In Chile the Humboldt Current flows up from Antarctica, bringing cold Pacific Ocean breezes inland. These breezes can lower the hot Chilean temperatures by as much as 18 degrees F. These ocean breezes add a very distinct saltiness to the Sauvignon Blanc flavors for those vineyards near the coast. If you’re looking for a less assertive, very refreshing white wine, try a Chilean Sauvignon Blanc, particularly from the Casablanca or San Antonio Valleys, near the cool ocean. Chilean wines also can be found at excellent price points for your every day go-to whites.

Red Bordeaux

Wed, 11 Jan 2023 18:25:06 GMT

Bordeaux has over 50 different regions and 7,000 chateaux. It can be expensive and difficult to understand, but it doesn’t have to be. Read the basics, look to “experts” for general guidance, info and ratings, but NOT the answers. You will then know how to find your own personal region/château preferences and the so many more reasonably priced bottles available. Read on for a very brief overview of Bordeaux.

Description/Pairing : Bordeaux is the largest volume region in France, with blended wines produced from three major black grapes (though more may be used): Cabernet Sauvignon, Cabernet Franc and Merlot. You may be surprised to know that Merlot is the most planted varietal in all of Bordeaux, not Cabernet Sauvignon. Bordeaux wines pair well with grilled steaks, sausages, burgers, and lamb. My recent Bordeaux horizontal tasting was paired beautifully with lamb meatballs and a charcuterie tray of different salamis, cheese and pâté.

Fun Fact : The famous 1855 classification (see “More Info” below on this) in which the five first growths were chosen (Château Lafitte Rothschild, Latour, Margaux, Mouton Rothschild and Château Haut-Brion) was created purely to determine which wines to take to the World’s Fair in 1855 and was calculated by taking the average market prices over the previous 40 years (1815-1855). It was never meant to be a permanent determination of quality. Of course since then, these chateaux, which were picked to be the best, have changed ownership multiple times, acquired more land, changed winemaking methods, etc. Are they still the best wines of Bordeaux today? Maybe. Are they worth the enormous prices from this 160 year old rating system? I suspect not, but you be the judge.

More Info : Bordeaux is a large, complex area of different micro-climates and soils. In very broad terms red Bordeaux is discussed using the terms “Left Bank” or “Right Bank” and then specific regions within each of those left or right bank areas.

“Left Bank” (to the left, or South, of the Gironde River) has more gravel soils which increase the vineyard temperature and Cabernet Sauvignon loves that heat. Thus Cabernet Sauvignon is typically the dominant varietal in the mix of those wines.
“Right Bank” (to the right, or North, of the Gironde River) has more cooler clay soils which are best for Merlot, and thus dominate in the mix of those wines.
There are many exceptions to this of course, particularly the area furthest north on the left bank, the Médoc region and partially Saint-Estèphe, which also has more clay and thus more Merlot.

The Comparison :

Below are six producers from the more well known regions of the over 50 different appellations in Bordeaux. Included in the details are some high level distinctions that are common within each region.

1855 Classification : You should be aware of this system , whether or not you put any credence into this quality rating. A quick guide: There are currently 61 chateaux in the classification system, graded over five different levels (called “Growths”). In the 1st level, or Growth, which is the highest quality level, there are five different chateaux names, as mentioned above in Fun Fact. In the 2nd level, or Growth, there are 14 different chateaux names, and so on, with the 5th level, or Growth, being the last. For example, the Château Haut-Batailley below advertises that they are a 5th Growth, which means they are one of the 61 chateaux named in the 1855 Classification, and are classified at the 5th level.

The 6 wines : My recent horizontal tasting of six wines from the 2015 vintage are detailed below. The first four are from the left bank, and the last two are from the right bank. It should be noted that these were all very good wines. There wasn’t one that I could say I would never purchase again. However, they all need more time to mature at which point more differentiation may be observed.

LEFT BANK:

Château Tronquoy – Lalande, Saint-Estèphe – 2015 ~$55

55% Merlot, 37% Cabernet Sauvignon, 6% Petit Verdot, 2% Cabernet Franc – 14% alcohol – Saint-Estèphe has more clay soils and thus more Merlot based wines. This wine had the freshest fruit of the six. Tart red cherries, red plums, blueberries, tobacco, spice and minerals. Easier to drink now.

Château Haut – Batailley, Grand Cru Classé, Pauillac – 2015 ~$85

72% Cabernet Sauvignon, 28% Merlot – 13.5% alcohol – 5th Growth – Pauillac is broadly a desired area as it is home to three of the five first growths. However, there are a variety of soils and varietal blends. This particular wine had tastes of black cherries, black plums, tobacco, cedar and mint. Smooth but powerful tannins.

Château Giscours, Grand Cru Classé, Margaux – 2015 ~$130

60% Cabernet Sauvignon, 32% Merlot, 5% Cabernet Franc, 3% Petit Verdot – 14% alcohol – 3rd Growth – Cru Bourgeois (a better classification system that is revised annually) – Margaux has the lightest soil and most gravel of any other area in Médoc. The vine roots can go down to almost 23 feet below the surface. Margaux is also the largest area in Médoc and, combined with some soil variation, there can be great variation in quality among producers. Don’t assume Margaux on the label means it’s a great wine. This particular wine was one of the two (Pomerol being the other) that was the most complex with flavors of both red and black fruit, tobacco, cedar and violets. Softer and more elegant with smoother tannins. I must say (with background that I work in Finance) this was a great wine, but I was not wowed by this bottle for the price paid.

Château Smith Haut Lafitte, Le Petit Smith, Pessac – Léognan – 2015 ~$50

60% Cabernet Sauvignon, 40% Merlot – 14.5% alcohol – Pessac – Léognan is within the larger Graves area and has more gravel and stone content in soils, providing distinctive mineral notes to the wine. Wines from this area may also be lighter in color and body with lower tannins. This particular wine was actually the lightest in color of the six wines with tastes of black fruit, leather, barnyard, mushroom and minerals. A little more distinctive tastes than the others.

RIGHT BANK:

Château Rouget, Pomerol – 2015 ~$75

85% Merlot, 15% Cabernet Franc – 15% alcohol – Pomerol is home to one of the most expensive wines in all of Bordeaux – Château Pétrus. The clay soils in Pomerol have a high iron content which many believe is the reason for the higher quality. Pomerol wines can have a rich body, lower acidity and softer tannins, and may be easier to drink while they are young. This wine had the deepest color of all six wines and the second of the two (Margaux being the first) with the most complex flavors of red and black fruit, vanilla, spice, herbs and dried meat.

Château de Ferrand, Grand Cru Classé, Saint-Émilion – 2015 ~$55

79% Merlot, 11% Cabernet Franc, 10% Cabernet Sauvignon – 15% alcohol – Saint-Émilion has several different soil content areas with either more limestone, gravel, sand or clay. Try different producers in this area. You can find great wine at very reasonable prices here. This wine had tastes of black plums, black cherries, cedar and rather tight tannins. More time needed for this wine.

Summary :

Talk to the folks at your local wine store or, even easier, ordering online at Wine.com, using some of the terms/regions above, and try different regions and varietal blends to find your favorites. With over 7,000 producers, there are many reasonably priced bottles out there once you understand the basics. Have fun!

Chardonnay

Wed, 11 Jan 2023 18:17:25 GMT

The best way to really understand Chardonnay and the taste profiles you prefer is to do a side by side tasting. Today’s taste test: five wines, all under $25, from around the world.

Description/Pairing : Chardonnay in general is a medium to full bodied wine with medium acidity and alcohol, all depending to a great extent on the place and the winemaker. The lighter, unoaked styles of Chardonnay pair well with lighter dishes such as steamed or grilled fish and pasta with lighter sauces. The more full-bodied, oaked styles of Chardonnay pair well with heavier cream sauces. After winding down from this taste testing, I grabbed the remainder of wine in my glass and ate a large, rich, buttery cookie from a local bakery – fabulous pairing!

Fun Fact : The wines in this comparison tasting are all from different countries and/or states, and the climate/terroir may show in the wine, but because Chardonnay is such a neutral grape, the winemaker has many different levers to choose from to make their own individual style. If you’ve tried a Chardonnay or two that you didn’t care for, try another in a different style. There’s a reason it’s one of the most popular grapes in the world.

LaPostolle : I love Chilean wines for their quality and very reasonable price points. This wine is a bit of an outlier from the other four in that it’s two years older, 2016 versus 2018. It had a much deeper gold color, more pronounced aromas, sharper acidity as one would expect from the Casablanca region, and a nice longer finish. Aromas and flavors of apricots, melon and lemon. No malolactic fermentation; 75% stainless steel. Another fun fact: LaPostolle was founded by Alexandra Marnier LaPostolle, who’s family has produced Grand Marnier for seven generations.

Chateau Ste Michelle : This wine was one of the more pleasant surprises for me with its very fresh, bright style. Aromas and flavors of lemon, orange blossom, and apples in a subtle, creamy texture. I have several red wine favorites from Chateau Ste Michelle. This will be one of the ir white wines I’ll keep on hand also , particularly at it's great value price .

La Crema : This wine had much more subtle aromas and flavors of apple, pear, and lemon, with some noticeable oak. Covering over 500,000 acres, with many different producers and microclimates, the Sonoma Coast can produce vastly different styles of Chardonnay.

Vasse Felix : I was very excited to include a Vasse Felix Chardonnay in this tasting. I recently opened a Cabernet Sauvignon from this winery that was absolutely stunning and one of my favorites. Of the five Chardonnays today this was the most elegant and showed the most complex aromas and flavors, with lemon, orange, apple, buttered toast (in a nice, restrained fashion), and vanilla. Vasse Felix advertises as the founding wine estate in the famous Margaret River area of Australia .

Jean-Marc Brocard Chablis : A glass of Chablis is how I finally turned onto Chardonnay many years ago. This wine is from 30 year old vines, on Kimmeridgian limestone soils, farmed biodynamically. As is typical of Chablis, this wine has sharper acidity and mineral notes from the soils. Other aromas and flavors include tart green apples, lemon, and floral notes. I was struck by this wine in how much it tasted like champagne without the bubbles. Still a fan favorite.

Overall Favorite? Every wine has a purpose and a place, but for the quality and value, I chose Chateau Ste Michell as my favorite. What are your favorites? Please comment – would love to hear.

You can find all the above wines at Wine.com S hopping at Wine.com has made these types of tasting exercises even more fun and efficient with all the information they provide on their web site. From a cost perspective, I also love the one-time fee for all deliveries , regardless of size, for the entire year .

Dry Riesling

Thu, 05 Jan 2023 00:49:15 GMT

Riesling is one of the very best food friendly wines, admired by most serious chefs, but is often misunderstood as a “sweet wine”. Read on for a few simple tips on navigating the labels to ensure your search for a fabulous dry Riesling doesn’t mistakingly turn into a sip of sticky sweet ice wine.

This Domdechant Werner, Domdechaney (name of one of their several vineyards) Riesling is a higher quality Riesling from the Rheingau region of Germany. The difference between these wines and the “everyday”, more reasonably priced wines, is in the body and complexity. This wine is very aromatic with peach, honeysuckle, and wet rock, like smelling the flowers along a rambling, rocky river bed. Pronounced flavors of ripe peaches, honeysuckle, lemon/lime twist, and wet rocks, with bright acidity. Beautiful wine.

Description/Pairing : Rieslings tend to have very floral aromas, with citrus and stone fruit flavors and higher, refreshing acidity. They are made in a variety of styles from very dry to super sweet. With the various sweetness levels and high acidity, these are one of the easiest food-pairing wines. They are great with your traditional chicken, pork, duck, and vegetable dishes; the bright acidity cuts through white cream sauces and cheeses; and an off-dry Riesling with just a hint of sugar is THE best pairing with spicy Asian dishes. These are also great summer porch-sipping wines!

Fun Fact : The largest overall production of Riesling is in Germany of course, but the largest single producer of Riesling is….wait for it…Chateau Ste. Michelle in Washington! They have a great, easy-to-find, reasonably priced Dry Riesling I highly recommend for every day. Look for “Dry” on the label as they make a variety of styles. Another great dry Washington Riesling I love is Kung Fu Girl by Charles Smith. These two wines are about $10, more or less.

More Info : How to easily find a dry Riesling? Look for the following on the label and/or bottle:

“Dry” – Many U.S. producers will make that abundantly clear on the label.
“Trocken” = German word for “Dry”
“GG” on the bottle – Grosses Gewächs = Great Growth. These are considered to be some of the best wines in Germany, and they are all dry wines
If you don’t see any of the above, another good option is to look at the alcohol content. In some cases, your dry Rieslings will have at least a 12% or higher alcohol content, but not always - ask at your local retail shop.
Shop on Wine.com for great Rieslings – so easy, right to your door.

What is Rosé

Thu, 05 Jan 2023 00:35:30 GMT

How do you pick a rosé wine when there are so many to choose from? Each rosé will taste slightly different as they are all made from different varietals, in different countries and in different styles. Taste a few different styles, write down your likes/dislikes and get to know your individual preferences. See “Comparison” section below for recommendations.

Description/Pairing : Most Rosé wines found in the store are actually dry, not sweet, and are for all year round, not just summer sippers. Rosé is a very food friendly wine and is a fabulous pairing with charcuterie, bbq, tacos, sushi, pizza and more. Find the one or two you prefer and stock up!

Fun Fact : How many famous musicians/celebrities can you name who are now producing rosé wine? How about Bon Jovi and his son partnering with the famous Bertrand name in Provence to produce Hampton Water Rosé? Or Angelina Jolie and Brad Pitt partnering with the French Perrin family on Château Miraval in Provence? Or John Legend partnering with Jean-Charles Boisset to produce his LVE rosé brand? There are many others. Any favorites?

More Info : How is rosé made? In very general terms, it can be made by crushing and pressing red grapes, just like the white grape crushing process, and extracting a bit of the red color, but not too much, and sometimes even letting the juice sit in contact with the red skins a little longer. This must be a very careful process not to extract too much color and tannins. Or, it can be made by simply blending a little red wine into white wine, though this is not as common of a practice.

The Comparison : The rosé wines in this comparison are all under $15 and are made in different countries from a variety of different grapes – from traditional Syrah, Grenache and Pinot Noir, to a more unusual Merlot varietal for rosé. They all have a slightly unique taste, so try different wines and determine your individual preferences. Remember to write down your likes and dislikes on each wine or take a photo of your favorites.

Charles & Charles Rosé , Columbia Valley, Washington 2019 – 71% Syrah, 16% Grenache, 8% Mourvèdre, 4% Cabernet Sauvignon and 1% Counoise – 11.4% alcohol. One of my favorites for overall taste and value. Light pink color with very balanced aromas and flavors of watermelon, strawberries & cream, raspberries and citrus. Very refreshing acidity and medium length. Excellent summertime sipper at a great price. I love Charles Smith wines for that taste and value combo, and Washington produces great Syrah, which I personally prefer and dominates in this rosé. His wines can be found at most local wine and grocery stores.

Francis Coppola Diamond Collection Rosé of Pinot Noir , California 2019 – 12.5% alcohol. This is a more savory/serious rosé. The Pinot varietal character is coming through with slight aromas and flavors of earth and mushrooms, followed by more traditional rosé flavors of strawberries, red cherries, citrus and mineral notes. Great rosé for food, but if you’re looking for that fun-in-the-sun rosé, this is probably not at the top of your list.

Kim Crawford Rosé , New Zealand 2020 – Appears to be 100% Merlot – 12.5% alcohol. This producer is not very transparent in the varietal content, likely because Merlot is a bit unusual for a rosé. I find that lack of info a bit annoying, however, I ultimately liked this wine very much. The Merlot provides a very interesting, delicious character. This rosé had the deepest pink color and a very pronounced nose, with aromas and flavors of rich, juicy tropical fruits, strawberries, citrus and floral notes. Fuller body, refreshing acidity and great price. Available at Wine.com, see link below (sign up for free shipping for a year for the best deal).

Campuget, Costières de Nîmes , Provence, France 2018 – 70% Syrah and 30% Grenache – 13% alcohol. This wine is more traditional Provence-like with its light salmon color and pronounced minerals/wet rock flavors, followed by raspberries, citrus and a hint of grapefruit, with great acidity. Great Provence rosé. More current vintage available at Wine.com, see link below.

The Palm by Whispering Angel , Vin de Provence Rosé 2020 – Grenache, Cinsault and Carignan – 12.5% alcohol. This wine had the lightest, prettiest pink color and a pronounced nose of cotton candy. Wow. Initial flavor of watermelon jolly ranchers, followed by raspberries, citrus and floral notes. It’s not a sweet wine; it’s very dry, just more refreshing fruit forward. Surprisingly, I loved it. The whole package is fabulous. Yes, the pretty bottle, the pretty color, the pretty flavors, and the bright refreshing acidity. I even found just a hint of fizz on this bottle. Definitely a summer party crowd pleaser. The Palm rosé seems to be in every aisle of every wine and grocery store, so it shouldn’t be hard to find.

Have fun in your rosé tastings! Cheers!

Syrah – Northern Rhône

Thu, 05 Jan 2023 00:19:57 GMT

Looking for a great Syrah? Read on for a quick summary, tips and fun facts on Northern Rhône Syrah. You may just change your traditional thinking on Northern Rhône Syrah!

Description/Pairing : Northern Rhône Syrah is typically a fuller bodied wine with higher tannins and alcohol and medium acidity, with black fruit, spice, black pepper, meaty and violet notes. These wines are fabulous with beef or heavy vegetarian stews, most grilled meats, hamburgers, meatloaf, and my favorite pairing – sausages. Syrah complements the garlic and spices in these dishes. Syrah is also a great pairing with big, salty cheeses. Choose bold foods that stand on their own.

Fun Fact : Many instinctively equate the entire Rhône Valley to Syrah. In fact, Northern Rhône, where Syrah is the only permitted red grape, is less than 10% of total production in the Rhône Valley. Most wine production is in Southern Rhône with Grenache as the dominant grape – think Châteauneuf-du-Pape. More on that fabulous Southern Rhône area soon in a separate post.

More Info : The River Rhône flows down from the Swiss Alps and carves out this narrow Northern Rhône Valley, approx. 50 miles long, with very steep slope gradients of up to 60 degrees. Back in Roman times, terraces were built into many of these slopes for easier management and to stop the soil wash down the slopes. There’s little if any mechanization here which is reflected in the final product prices.

There are eight Crus (the most select quality rated areas) in Northern Rhône, three of those produce 100% white wines. The remaining five red producing Crus are listed below, generally in the order of north to south. Each of these areas has a distinct character, and each of these, except Cornas, are permitted to add a small amount of the local white wine to their reds for additional aroma and flavors. These will have a higher price tag than a more generic “Côtes du Rhône” label without a specific area indication. However, I am certain you will gain a whole new perspective on Rhône Syrah after trying wines from these Crus below!

Côte-Rôtie – (translation “roasted slope”) This area is the furthest north, close to Burgundy. The slopes are so steep here, many vineyards have pulleys and monorails to haul the grapes down the hill. The wines here are traditionally more feminine as compared to the big, bold wines of Hermitage.

Lionel Faury Côte-Rôtie 2018 – Wow, I personally found a new favorite here. This is the most elegant wine of the five, oddly reminding me of Burgundy even though it’s Syrah. Fantastic, pronounced perfume of flowers, fruit and spice. A lighter, very elegant look and feel of red cherry liquor, strawberries, blueberries, cranberries, baking spices, vanilla, new leather, coffee and violets. So much going on here. Smooth, silky tannins; long red berry and floral finish.

Hermitage – This is the most famous area, typically described as producing very masculine wines with a fuller body and developing more gamey flavors with age. These may also contain more sediment and should be decanted. Historical records indicate that in the 1700s, Bordeaux was actually enhancing their wines with those from Hermitage.

Maison Lombard Hermitage 2014 – In sharp contrast to the above Côte-Rôtie, this was much bolder, with a deeper purple color, more body and more meaty aromas and flavors. Full mouthful of black cherries, blackberries, meaty, herbs de Provence, tobacco and black pepper. Stronger but very smooth tannins and a long finish of black fruit and tobacco. This wine was especially good with my sausage pairing, bringing out the spices in the wine and the meat.

Crozes-Hermitage – This is the largest area, with still some vineyard newcomers, whereas most of the other Crus are smaller and all built out. With the varied soils, depending on sub-area, and varied styles, good value can be found but research may be required.

E. Guigal Crozes-Hermitage 2016 – This was the least expensive of these 5 wines, with much more fresh fruit aromas and flavors. A medium bodied wine of fresh red cherries, blueberries, raspberries, cranberries, spice cabinet, vanilla, new leather, tobacco and black pepper. Softer, smooth tannin levels with a medium red berry and violet finish.

Saint-Joseph – This is also a highly varied area, depending on vineyard location and winemaker style. Most wines here are lighter in style, many undergoing carbonic maceration, but there are exceptions with some as bold as a Hermitage.

Domaine Paul Jaboulet Aîné La Croix des Vignes Saint-Joseph 2015 – This wine had the deepest purple color with fresher aromas of red and black fruit and new leather. Silky mouthfeel of red cherries, blueberries, vanilla, black pepper, tobacco and new leather. Sharper tannins that lingered a bit into the finish of berries and leather. Not quite as complex as the above wines but otherwise a great, lighter style Northern Rhône.

Cornas – The most southern and warmest of the red Cru, and the only Cru that requires 100% Syrah. These wines tend to lean to the Hermitage style with more bold and meaty characters.

Maison Denuzière En Saruman Cornas 2015 – Not as elegant as Côte-Rôtie, not as serious as Hermitage, this wine is just right. A deep, purple color with meaty, herbal and black fruit aromas. Soft, silky mouthfeel of fresh black cherries, blueberries, blackberries, tobacco, black pepper, meaty and violet notes. Firm smooth tannins and a medium black fruit finish.

Explore more Northern Rhône reds and let me know what you think! Link to Wine.com below has many great options.

10 Quick Keys to Italian Wine Lists

Thu, 05 Jan 2023 00:15:05 GMT

“Favorite” this site on your phone for the next time you’re at an Italian Restaurant. Below are 10 quick keys, to an enormously complicated country, for a better experience at your next Italian dinner. Other websites include details on every region and grape, resulting in 30+ minutes on 20 different regions with 1,000+ grapes that you’ll never remember. Keep scrolling for a fast 2-minute read while scanning your wine menu.

These Are The Top-10 Things To Know When Trying Wine

Start with a glass of Italian white wine, paired with calamari or other appetizer. Even if you’re not a fan of white wine, please try one of the hundreds of different Italian whites. I truly believe you will begin to appreciate it. Ask your knowledgeable Somm/server for advice.
For the remainder of the meal, don’t just go straight to Chianti ’cause it’s easy. Yes, Chianti, particularly Chianti Classico, is great wine but please explore! There is so much more Italy has to offer.
Barbera – A crowd-pleasing wine, made from the Barbera grape, with more fruit and lower tannins, and usually offered at a very reasonable price. This pairs well with so many dishes, including pizza, chicken parmesan, charcuterie, etc. Typically you’ll see Barbera d’Alba or Barbera d’Asti on the menu (Alba and Asti are more specific areas in the Piedmont region where this is produced, in northwest Italy).
Super Tuscan – What is that? A common source of confusion, the “Super Tuscan” was created when Italian winemakers wanted to experiment with other grapes that were not indigenous to Italy, such as Cabernet Sauvignon and Merlot. You may have heard of Sassicaia, the first official and arguably the most famous Super Tuscan wine, which was made with Cabernet Sauvignon and Cabernet Franc. Super Tuscans are great wines to try. Because these may be produced from a variety of different grapes, utilize your informed Somm or server to recommend which Super Tuscan will taste best with your meal.
Montepulciano – This is either a GRAPE (Montepulciano d’Abruzzo: the Montepulciano grape from the Abruzzo region) or a PLACE (Vino Nobile di Montepulciano: the Sangiovese grape in the town of Montepulciano in Tuscany). These are completely different wines and you will be viewed by many as an expert if you remember just that. These are both fabulous wines, for different reasons, and you should see these on most Italian wine menus. I tend to reach more often to Montepulciano d’Abuzzo, a good rustic wine that is much easier on my wallet.
Barolo – 100% Nebbiolo grape from a tiny place in the Piedmont region of Italy. Barolo wines are lighter in color, with an appearance similar to a Pinot Noir, but do not be fooled! These are much bolder, historically requiring more aging to soften the higher tannins. More recently producers have been releasing easier wines for less patient consumers. These very famous wines, with great elegance and complexity, pair well with osso buco, lamb, steak or a meat pasta sauce.
Etna Rosso – This wine, gaining popularity more recently, is predominantly from the Nerello Mascalese grape, with a smaller portion of Nerello Cappuccio and possibly other grapes added. The name is from Mt. Etna, a 10,000-foot active volcano in Sicily where it was made. You can imagine those ashy volcanic soils as you drink this fabulous wine with typically a lighter color, bright acidity, and firm tannins. This wine pairs well with pizza and many other Italian dishes.
Amarone – Another very popular wine, made in the northeast part of Italy, predominantly from the Corvina grape but will likely include several others as well. Production involves drying the grapes before fermentation, at the beginning of the winemaking process, to add more structure and to concentrate flavors. This adds a bit of sweetness to the wine, but it’s still considered a dry to off-dry wine. These fuller body wines pair wonderfully with steak, stewed beef or a big meat pasta sauce like bolognese.
Primitivo – This grape is a very close relative to Zinfandel. If you like a good Zin, give this a try! Primitivo is another crowd pleaser and very food friendly wine with a fuller body, bold fruit characteristics, higher alcohol, higher acidity depending on micro-origin, and moderate tannins. From the Puglia region in the southeast, on the heel of Italy’s “boot”, it’s a fabulous pairing with grilled vegetables, eggplant or chicken parmesan and lasagna.
There are so many additional, great Italian wines to choose from but, whichever you choose, take a picture of the bottle so you know what you did or did not like. Don’t be vain, every other person in the restaurant is also taking a picture of their wine and food.

Most important of all…have fun exploring!

Please leave a comment about your experiences with wine lists at Italian restaurants, and/or feedback on what you’d like to read more of on this site.

Thank you!

Salute!

Beaujolais Crus

Thu, 05 Jan 2023 00:15:02 GMT

Beaujolais wines have many different styles, they’re perfect red wines for all seasons, and are available at great prices. What’s not to love?! There’s the fun Beaujolais Nouveau tradition every November; the lighter, fresh Beaujolais for everyday drinking year-round; and then the more serious Beaujolais Crus, also for year-round enjoyment in various styles. Beaujolais Crus wines are not your fresh fruit, winter holiday wines. These are sophisticated wines at value prices. Read on for quick info and fun facts on the Crus wines.

Description/Pairing : There are 10 villages in Beaujolais with very special terroir and therefore allowed to label their wines Beaujolais Crus. They are more structured wines, expressive of their specific terroir. The taste and style will vary depending on the Cru location, and also the producer but here we’ll focus more on the Cru location. Keep reading for quick tips on the Crus that you may prefer. These wines are classic pairings with charcuterie, grilled sausages and other grilled meats, roast chicken, and are also fabulous all on their own.

Fun Facts : Though Beaujolais Crus are all 100% Gamay, each of the 10 Cru has individual characteristics: the “King”, the “Queen”, the Valentine’s Day wine, and more. Read on for quick info to find your favorites!

More Info:

T he 10 Crus, listed from North to South:

Saint-Amour – Literally means “Saint Love” – perfect for Valentine’s Day! Depending on the producer and maceration time (how long the wine rests on the skins), these wines may be either fresh and fruity (shorter maceration), or more structured and tannic (longer maceration). Your local wine retailer is a great resource for more info on specific producers.

Juliénas – Named after Julius Caesar whose troops were stationed here in 100 BC. Wines typically have notes of fresh strawberries with hints of violet and cinnamon.

Chénas – Literally means “a place planted with oaks”. This is the smallest producer of the Crus. Wines can be described as a bouquet of flowers in a velvet basket; great floral aromas, black fruit flavors, some with hints of spice and wood.

Moulin-À-Vent – Considered the “King” of Beaujolais Crus – more tannic and full-bodied. With age, this Cru and the Morgon Cru below tend to have red Burgundy (Pinot Noir) characteristics. Notes from wine in picture above: dried red and black fruit, meaty, tobacco, black tea and a hint of roses , with great length.

Fleurie – Considered the “Queen” of Beaujolais Crus – more elegant and floral. Notes from wine in picture above: More fruit forward yet great complexity, with fresh strawberries, raspberries and red cherries, hints of roses and baking spices; crisp acidity and a lingering red berry and spice finish.

Chiroubles – Considered the most Beaujolais tasting of all the Crus, typically light and more fruit forward. Notes from wine in picture above: cherry sweet tarts, fresh red plums, strawberries and violets with bright acidity, smooth tannins and a rich, tart, fruit finish.

Morgon – As with Moulin-À-Vent above, tends to have red Burgundy (Pinot Noir) characters with age. At its best, these wines would be very difficult to differentiate from a red Burgundy in a blind tasting. The wine in the picture above was fabulous with red fruit, earth, baking spices, and super smooth/silky tannins. Bonus is that these are generally at least half the price of a red Burgundy.

Régnié – The newest designated Cru, recognized in 1988, with wines typically described as fresh red berries with spice and mineral notes. These wines, as with most Crus, will become more complex with age.

Côte de Brouilly – This Cru lies within the Brouilly Cru, listed below, and is the only Cru with vineyards on slopes facing each point of the compass. Wines are typically described as fresh fruit, mineral notes, silky tannins and great acidity.

Brouilly – The largest producer of the Crus, wines typically have fresh fruit flavors. Notes from wine in picture above: fresh red cherries, minerals and a hint of refreshing mint; smooth tannins and bright acidity.

Have fun finding your favorites! Cheers!