Winacea

Vin Santo vs Vinsanto

winacea — Fri, 27 Jan 2012 22:06:47 +0000

Most people think of Italy when they hear “vin santo“, but what about when you’re making your way through Santorini’s labyrinth of tourist shops looking at Greek wine bottles labeled vinsanto. What’s the difference? History has the answer. Apparently in 1203 Santorini was sacked by the Crusaders and given over to a Venetian conqueror. Because of this, Venice’s strong wine influence made Santorini an important wine producer. These wines became extremely popular during the vast maritime trade between the Greek island and the rest of the Mediterranean and European countries because the wines survived the boat-trip due to their high sugar and alcohol content. Not to mention, the wine had great caloric nutritiousness! The shipments of wine leaving for sea were labeled “Santo”, in reference to their Santorini origin, and “vin” or “vino”, to describe the contents. That was the very first use of the name and its true identity, which is now protected by the European Union (EU). Italians make a different, often sweet, wine in a style called vin santo, historically known as Italy’s “Holy Wine.” This is commonly misunderstood as the wine’s birth origin.

The two “vin-santo” labeled wines are uniquely different. The Greek vinsanto is made predominantly from the Assyrtico (or Assyrtiko) grape and a small proportion of Aidani and Athiri grapes. These white grapes are left on the vine to reach high levels of ripeness before they are picked. Then the grapes are sun-dried for about 14 days, plus or minus. The shriveled grapes are concentrated with sugar and flavor, but produce little juice. Fermentation lasts for several months, and then the wine is aged for a minimum of 2 years in oak. The finished vinsanto is a naturally sweet wine of golden-amber color, 9-13% alcohol with pronounced acidity and flavors of dried fruits, sweet spices and minerality.

The Italian vin santo from Tuscany is traditionally made from Trebbiano and/or Malvasia grapes, while the vino santo from Trentino-Alto Adige is made from Nosiola grape. Both of these Italian regions harvest their grapes and dry them on straw mats for 3-6 months. The difference of these two Italian wines is the way they are fermented in barrels. In Tuscany the grapes are crushed, and the wine is left to ferment slowly in sealed barrels. This process is a labor of love and takes 3-5 years. Because the barrels are sealed and never topped-up, the resulting wine can be oxidized and characteristically similar to sherry, both in color and flavor. This commonly found, classic, Italian dessert wine can range from ultra-sweet to bone dry, depending on the sugar level before fermentation. On the other hand, vino santo from Trentino-Alto Adige is fermented in barrels for 2-3 years but the barrels are not sealed and the wine receives regular topping-up. This type of Italian vino santo is difficult to find and not well known. Most Italian vin santos you will find are from Tuscany and taste deliciously rich, sweet, and nutty. Perfect with an almond biscotti.

Sweet Red Wine (red wine for the white wine drinker)

winacea — Sat, 07 Jan 2012 17:09:02 +0000

This is a tough topic that goes against my belief system, sort of speak. But, I’ve been asked more than once for recommendations of sweet red wines. I usually take a long pause and try to conjure up a decent response. With my best ability, I’m going to give a shout-out to some respectable semi-sweet, sweet, or chillable red wines. And by all means, drink what you like, even if it is Gallo’s Sweet Red, Beringer’s Red Moscato or Barefoot’s Sweet Red.

Semi-Sweet Red Wines to try (light and easy drinking style):
Lambrusco produced in Italy
Brachetto d’Acqui produced in Italy
Dornfelder produced in Germany

Sweet Red Wines to try (dessert style):
Red Icewine made from Cabernet Franc, Pinot Noir, or Zinfandel grapes and usually produced in Canada
Late Harvest Zinfandel produced in California

Chillable Dry Red Wines to try (NOT sweet, but strong fruit character):
Sparkling Shiraz produced in Australia
Beaujolais Villages produced in France
Dolcetto produced in Italy

Chardonnay “The Winemaker’s Grape”

winacea — Sun, 04 Dec 2011 22:11:22 +0000

Chardonnay is a unique varietal because it can be used to make many different styles of wine. It is often referred to as the “winemaker’s grape.” The grape is rather neutral in comparison to other classic varietals. It is lower in acid, not aromatic and has a basic flavor profile of lemon, apple and pear. Chardonnay wines are a reflection of viticulture and vinification, with the utmost influence from the winemaker. Here are three examples of Chardonnay’s versatile ability.

The Chardonnay style from the famous, cool wine region of Chablis, France is typically light, dry, steely, white table wine with high acidity, minerality, flintiness and resonates with fresh fruit. Sometimes barrel maturation is used, most often with Grand Cru or Premier Cru, but the more common use of stainless steel delivers the purest Chablis flavors. The unoaked version of Chablis is becoming quite a popular Chardonnay style and is even being imitated in other wine making regions of the world. Chablis can be appreciated with seafood and light salads.

Another example, and wildly different style, of Chardonnay is the traditional “New World”, oak matured, full bodied, dry, white table wine. The California Chardonnay as most people know it. A warmer climate, such as California or Australia, creates higher levels of sugar in the grapes, potentially leading to higher alcohol concentrations, while decreasing the acidity. The wine also undergoes malolactic fermentation and oak aging. The resulting Chardonnay feels soft, yet powerful, and smells of vanilla, butter, tropical fruits, baked apples and nuts. New World Chardonnay can be enjoyed with rich, buttery, cream sauces and various cheeses.

A personality of Chardonnay not-to-be-missed is the beloved Blanc de Blancs (translates to “white of whites”) Champagne from the cold region of Champagne, France. Sparkling wines made from Chardonnay grapes by this traditional method undergo a second fermentation in the bottle which creates the tiny bubbles. The resulting wine is high in acid with vibrant flavors of lemon, apple, toast and hazelnuts. The beauty of Blanc de Blanc sparkling wines is in its extraordinary food affinities. Enjoy it with oysters, french fries, sushi and virtually all appetizers.

A winemaker is like an artist and the Chardonnay grape is like a canvas. Chardonnay has many styles and personas, each one appealing in their own way, and it is the winemaker that creates the wine’s destiny. There is a Chardonnay style for everyone, even you.

Cellaring Wine

winacea — Wed, 12 Oct 2011 13:48:15 +0000

What are the perfect conditions for storing wine? Well, if you don’t have a fancy wine cellar, don’t worry. Just follow these simple rules.

1) Store in a reasonably even temperature (45-64 degrees F), ideally 50 degrees F. Only sudden and drastic fluctuations in temperature will harm wine, aging it prematurely.

2) Keep the environment dark. Light ages a wine, especially when contained in a clear glass bottle. Ultraviolet rays will even penetrate a dark glass bottle!

3) Too little humidity will dry and shrink a cork, so invest in a humidifier or improvise with a tray of water or moist sand.

4) Eliminate vibrations from the wine storage environment. Small vibrations typical of most homes are not harmful.

5) How long should you age a wine? That question will never have a cut-and-dry answer. Read vintage charts, wine magazines, winemaker notes and glean whatever possible from the bottle. Wine is a living thing, changing and evolving in the bottle.

6) If the wine has a genuine cork, the bottle must be laid on its side or the wine must have contact with the cork. An exception is fortified wine sealed with a cork, in which case, stand the bottle upright so the highly alcoholic wine doesn’t wear down the integrity of the cork.

7) Which wines improve with age? Virtually all white wines and roses are made to drink young and fresh. Great white burgundies, German Rieslings and some sweet dessert wines like Sauternes are some of the exceptions to the rule. Otherwise, as a guideline, very expensive, strong red wines with generous fruit and firm tannins can age at least 5 years, 10 years or decades.

The 3 elements that “preserve” wine are tannins, acid, and sugar.

Burgundy’s seduction

winacea — Sat, 08 Oct 2011 17:43:09 +0000

Burgundy is the Queen of French wine, and often wine enthusiasts comment that it is the greatest wine in the world. What makes Burgundy so special is the magic of finding and affording a really great one. This can be a tall order! But once you discover the magic, you will never forget the Queen’s seductive charm. Burgundy is a challenging wine region to understand because it consists of 100 AOC’s (“Appellation d’Origine Controlee” = regulated place name) and every parcel of land has a name that recognizes uniqueness. Vines were planted in Burgundy as far back as the 1st century AD and have survived invasions, revolutions, and now global warming. The land is a patchwork of soils and geological history spanning 45 million years. Even though red Burgundy is always made with Pinot Noir grapes and white Burgundy is always made with Chardonnay grapes, each Burgundy wine is completely different from the next. This is because the ancient soils are extremely varied in their richness, depth and mineral concentration. In addition, the weather is unpredictable, causing great variations in vintages, and the vineyards are fractioned into small properties (sometimes only 2 or 3 rows of vines). There is inconsistency in every aspect except the grapes used to make Burgundy, and therefore, buying Burgundy is very tricky. If Burgundy sounds intriguing to you, invest some time studying the wines and you will get an incredible return!

Chocolate wine

winacea — Tue, 04 Oct 2011 12:31:37 +0000

Do you have a hankering for sweets and love wine? Consider combining the two and enjoy a glass of chocolate wine. You can find chocolate wines at nearly every liquor store or wine shop now. Our recent visit to Black Mesa Winery in New Mexico inspired this topic. Black Mesa’s Black Beauty wine is infused with real chocolate, and surprisingly, has quite the fan-club. Many casual wine drinkers love to pair chocolate with rich red wine (although that concept is newsletter worthy by itself), which is why these sweet, dessert-style, wines are so popular. Wine snobs consider these wines adulterated because it is a wine product (wine with the addition of chocolate cream or syrup) not a natural wine. Regardless, some wine drinkers enjoy sipping these chocolate wines to satisfy their sweet-tooth cravings and experience something different. A 2 ounce pour of a decadent, chocolate infused wine can be the perfect, fireside, after-dinner drink. This holiday season, experiment with these dessert-style wines and entertain your guests with dessert-in-a-glass. Here are a few to look for: Rosenblum NV Desiree Chocolate Dessert Wine, Cocoa di Vine , Sweet Sunset Red Chocolate, ChocoVine,Chocolate Shop , Black Mesa Black Beauty.

Torrontés

winacea — Thu, 01 Sep 2011 01:36:18 +0000

Have we told you about Torrontés yet? It is the chill’n prescription for the summer heat. Torrontés is a white wine primarily produced in Argentina, where it is the most planted white grape in that country. The gold-standard is Crios de Susana Balboa Torrontés. If you get unlucky and can’t find that one, try the Urban Uco Torrontés or the Acordeón Torrontés. Most often, the wine has brilliant acidity and structure similar to Sauvignon Blanc with flavors parallel to Muscat. Think peaches, citrus blossoms, orange zest and a dash or two of tropical aphrodisiacs. Torrontés is a perfect match for Thai food, sushi, gazpacho, grilled shrimp salad or just kicking up your feet on the patio, no food required.

Calories per Glass of Wine

winacea — Fri, 19 Aug 2011 21:58:55 +0000

Calories per glass of…

champagne/sparkling wine; dry 116, sweet 138
dry white wine 110
sweet white wine 115-130
dry red wine 114-127
fortified wine; i.e. port/sherry/madeira 150-180

Generally speaking…

Lower in alcohol = lower in calories

Lower in sugar/sweetness (drier) = lower in calories

Smaller pour size = lower in calories

Now compare those numbers to your standard 6 oz margarita with about 300 kcal (although some “margs” are a dangerous 700 kcal!). Wine is still a wise choice for the health conscious or if you’re watching the waistline. If you want to drink less calories, but always have a drink in your hand, dry white wine is the best game plan. “Salud!”

Wine Tasting Do’s & Don’ts

winacea — Fri, 12 Aug 2011 20:09:16 +0000

This blog post was inspired by our recent participation at the Steamboat Wine Festival.

What to Know Before Your Next Wine Tasting Engagement…

> Don’t wear perfume, cologne or aftershave. The strong smell will interfere and compete with the wine aromas.

> Do have a Designated Driver.

> Don’t wear white or light colored clothing. Spills happen all too often, and why is it always red wine?

> Do bring a pen & paper/notepad with you to keep track of your favorites and make notes.

> Don’t brush your teeth immediately before wine tasting. Nothing tastes good after you brush your teeth, especially wine.

> Do drink plenty of water before, during and afterward. Bringing bottled water in your car or purse is helpful.

> Don’t rinse your glass with water between tastes unless you’ve been tasting reds and switch to whites, or been tasting sweet wines and go back to dry wines. Residual water will dilute the wine and add minerals to the glass that can interfere with the wine. The best thing to do is rinse the glass with the wine you want to try next and dump it out. Then get a fresh pour in the “seasoned” glass.

> Do ask questions and try wines you’d never buy for yourself. This is an opportunity to move out of your wine comfort zone.

> Don’t drink on an empty stomach, but be mindful not to eat strong or gaseous foods that might cripple your palate before tasting wine.

> Do swirl every taste, stick your nose well inside the glass and then taste the wine. If you don’t like it, use the dump bucket. That’s what it’s there for.

Wrong Place, Right Wine

winacea — Wed, 27 Jul 2011 22:43:50 +0000

Don’t you hate it when you’ve got a hankering for a glass of wine, but you’re not in the right place at the right time? You know what I mean, your friends invite you out to the local pub for dinner and drinks but the wine list has 5-10 (or less) wines to choose from. Of course, you’re at a joint that prides itself on its beer list. Unfortunately for you, tonight you don’t feel like having a beer, you’ve got it bad for a glass of vino. What next? You look at the wine list again, it only takes a split second to read the list of choices; Pinot Grigio, Sauvignon Blanc, Chardonnay, Merlot, Shiraz, or Cabernet Sauvignon. There are two paths to take, wine snob highway or wine optimist byway. The wine snob, which is by no means an insult, will quickly assess the selection of brands/producers and opt not to drink wine at all. ”What’s on draft?”, asks the wine snob, repressing the desire to drink wine. Now, the alternative is the wine optimist’s path. Here is where a little know-how and deductive reasoning can be helpful. First, what are you going to eat and will one of the meager wine choices compliment the food? Second, what are the chances the restaurant will serve the red wine at the proper temperature? If it’s too warm, red wine will taste bad regardless. Take a gander at the wine storage behind the bar. Maybe a really cold glass of one of the white wines is the path with the least resistance on that note. Thirdly, what are the chances that the wine bottle has been opened for days? When it’s been open more than 24-48 hours, depending on the wine naturally, wines lose their freshness and aromatic profile. Better to pick their most popular wine by the glass. This ensures that the bottle your glass comes from has been opened relatively recently. Don’t hesitate to send it back if you think it tastes bad, off, or old. It very well could be. Last but not least, don’t take the wine too seriously. Seriously! So, if you’re the optimist, make your assessments and cross your fingers.