My Goals for this Blog

Ultimately this is a reference for me to use in my exploration of “all things wine”. I don’t really expect many people to read the blog, but for those that do I invite you to share your experiences. Feel free to comment anywhere you like, as long as you remain vino-topical. I do have a family blog where a wider range of discussion takes place.

I want to have a topic for each of the varietals, both red and white. I want to explore the various combinations such as Bordeaux and the American Meritage that followed... famous wine regions... food pairings... recipes... and perhaps I will eventually digress into some of my favorite cheeses and chocolates. On the side, I’ll maintain a gift shop that I by no means mean to profit much from. Perhaps I could make pointed Christmas hints to my wife or close family; I’ve already spotted a few gifts that I might want to buy for some friends.

So you see, this page really revolves around my own needs and usage, but as always... You are more than welcome to stay.

-- Michael E. Cummins, Fort Lauderdale, FL

From the International Wine of the Month Club

The origins of this tremendously versatile and popular grape are still not known for certain, although it is thought to have come from Southern Italy as a cousin of Primitivo. Zinfandel is the most widely planted red grape in California (although Australia has also played around with the grape.) Much of it is vinified into white Zinfandel, a blush colored, slightly sweet wine.

Real Zinfandel, the red wine, is the quintessential California red. It can also be used for blending with other grapes, including Cabernet Sauvignon and Petite Sirah. It has been made in a claret style, with berry and cherry flavors, mild tannins and oak shadings. Zinfandel has also been made into a full-bodied, ultra-ripe, intensely flavored and firmly tannic wine designed to age. In addition, it is sometimes made into late harvest and Port-style wines that feature very ripe, raisiny flavors, alcohol levels above 15 percent and chewy tannins. At its best, Zinfandel can and often does produce shining wines that are ready to drink when only a couple of years old.

From WikiPedia

Zinfandel (Zin) is a red-skinned wine grape popular in California for its intense fruitiness and lush texture. Vintners use Zinfandel grapes to produce a wide range of wine styles including sweet White Zinfandels, light bodied reds reminiscent of Beaujolais Nouveau, full bodied dry reds, sweet late harvest dessert wines, and ports.

Vintners have grown Zinfandel in California in quantity for over one hundred years. Many of the oldest wineries in the state grow Zinfandel and the vines are now treated almost like historic landmarks. The vineyards survived Prohibition because the thick skins of the grape allowed it to survive shipping to home winemakers in eastern states. (Limited home winemaking was allowed during Prohibition as well as the making of sacramental wine.) The invention of White Zinfandel in the 1970s further saved the vines. In the 1990s the market for premium wine increased sufficiently that old vine Zinfandel became valuable on its own.

Wineries in Sonoma, Napa, Mendocino, Contra Costa, Alameda, San Luis Obispo, San Joaquin, Amador, El Dorado, Lake and Santa Clara (Santa Cruz Mountains) counties and in the Cucamonga region of Southern California all produce Zins. Wineries particularly known for their Zinfandel include:

* Castoro Cellars
* Cline Cellars
* Rancho Zabaco Winery
* Ravenswood Winery
* Ridge Vineyards
* Rosenblum Cellars
* Sutter Home Winery
* Turley Wine Cellars

In Italy, the Primitivo grape has been found to be genetically identical to Zinfandel. Primitivo and Zinfandel are thought to two different clones, both originally from Croatia, where it is known as Crljenak Kaštelanski. The link between Zinfandel and Crljenak was discovered through the work of Carole Meredith, a UC Davis geneticist. The Italian wine can be marketed in the U.S. under either name but U.S. zinfandel cannot be called Primitivo in Europe.

From the International Wine of the Month Club

Hermitage and Cote-Rotie in France, the great old vines renditions of South Australia-the epitome of Syrah is a majestic red that can age for half a century. The grape seems to grow well in a number of areas and is capable of rendering rich, complex, and distinctive wines, with pronounced pepper, spice, black cherry, tar, leather and roasted nut flavors, as well as a smooth, supple texture and ripe tannins. In the south of France, it finds its way into various blends, as in Chateauneuf-du-Pape and the better wines of the Languedoc-Roussillon. Known as Shiraz in Australia, Syrah was long used there for bread-and-butter blends, but an increasing number of high-quality varietal bottlings are now being made, especially from old vines in the Barossa Valley.

From WikiPedia

Shiraz is the name of a grape variety used to make a popular style of red wine, either on its own or blended with others.

It is generally known as Syrah in France, though some argue that Syrah and Shiraz have diverged sufficiently to be considered separate varieties. Though it is usually known as Shiraz in Australia, some winemakers there occasionally sell it as "Syrah." South Africa usually calls it Shiraz. In other countries where it is cultivated, usage differs. In the U.S. this grape is grown primarily in California, where it is most commonly called Syrah. Adding some confusion is the fact that it is not uncommon for Shiraz wines to be labelled as "Syrah" when exported to some parts of the world.

In France Shiraz is the main grape of the Northern Rhône (where it is always called Syrah), associated with classic wines such as Hermitage and Cote-rotie. Although its best incarnations will age for decades, it is usually regarded as an early-drinking wine. For this reason it has been widely used as a basic blending grape in the red wines of many countries.

It is Australia's most popular red grape (also sometimes called Hermitage there), and is grown in many wine producing regions around the world. Shiraz has not always been in favor in Australia; in the 1970s white wine was so popular growers were ripping up unprofitable Shiraz vineyards, even those with very old vines. Many factors, including the French paradox and the affinity of influential wine critic Robert M. Parker, Jr. for the lush, powerful wines produced from Shiraz caused a turnaround in demand, and plantings expanded dramatically through the 1980s and 1990s.

Wines made from Shiraz are quite powerfully flavoured and full-bodied, reminiscent of blackcurrants, with a distinctive "spicy" finish. With time in the bottle these flavours are moderated, and indeed many premium Shiraz-based wines are at their best after some considerable time aged in a cellar. The large Australian firm of Penfolds says that its flagship Shiraz-based wine, Grange, does not start giving its best until 12-15 years from the vintage.

In Australia, and other New World countries, it is common to blend Shiraz with either Cabernet Sauvignon or Merlot, and such wines are labeled with the grape providing the largest volume listed first. For instance, a blend with a majority of Shiraz and a minority of Merlot would be labeled "Shiraz-Merlot".

Shiraz is also used to make the unique "sparkling Shiraz," an alarmingly blood-red sparkling wine that is not usually exported from Australia.

It has sometimes been thought that the name of the grape Shiraz was taken directly from that of the city of Shiraz, Iran. More likely is that the name of the grape is a modification of "Scyras," one of a number of synonyms for Syrah in the Rhône Valley, where it was already established in Roman times and from where it was taken to Australia by James Busby in 1832.

From the International Wine of the Month Club

Pinot Noir, the great red grape of Burgundy, is a touchy varietal. The best examples offer the classic black cherry, spice, raspberry, and currant flavors, and an aroma that can resemble wilted roses, as well as earth, tar, herb and cola notes. Conversely, Pinot Noir can also be rather ordinary, light, simple, herbal, vegetal and even weedy. Other times, it can be downright funky, with pungent barnyard aromas. In fact, Pinot Noir is the most fickle of all grapes to grow: It reacts strongly to environmental changes such as heat and cold spells, and it is notoriously fussy to work with once picked, since its skins are easily bruised and broken. Even after fermentation, Pinot Noir can hide its weaknesses and strengths, making it a most difficult wine to evaluate out of barrel. In the bottle, too, it is often a chameleon, showing poorly one day, brilliantly the next. Nevertheless, it can and does produce some of the plane'ts greatest red wines, like Romanee Conti.

From WikiPedia

Pinot Noir is a red wine grape variety, considered to make some of the greatest wines. It reaches its peak in Burgundy, but is also used in the production of Champagne and is planted in most of the world's wine growing regions for use in both still and sparkling wines. Pinot Noir grown for dry table wines is generally low-yielding and often difficult to grow well. Pinot Noir grown for use in sparkling wines (eg. Champagne) is generally higher yielding.

While Pinot Noir can vary dramatically, the wine tends to be of light to medium body with an aroma reminiscent of black cherry, raspberry or currant. Generally, Pinot Noir is produced as a red wine, although Pinot Noir is used in the production of most Champagne and some rosé still wines, and even occasional "vin gris" white wines.

Originally produced in France, in recent years Pinot Noir has become a popular grape in wines from, amongst other places, California, New Zealand and Chile, with some of the best regarded coming from the Willamette Valley in Oregon and the Russian River Valley in California. As a rule, the better pinot noirs are grown in climates at the colder end of the spectrum for wine growing.

In Germany it is called Spatburgunder, and is now the most widely planted red grape. Historically much German wine produced from pinot noir was pale, often rosé like the red wines of Alsace. However recently, despite the northerly climate, darker, richer reds have been produced, often barrel (barrique) aged, in regions such as Pfalz and Ahr. These are rarely exported and are often very expensive in Germany for the better examples.

There is also a smaller-berried, lower yield variety called Fruhburgunder which is grown in Franken, which can produce very good wines. It is thought to be a mutant clone of pinot noir.

Robert M. Parker, Jr. says in one of his books that German pinot noir tastes thin, like badly made Burgundy. While some examples may not be well made, many are, and are highly sought after.

While it is the most common red grape in Germany, much of the Spatburgunder is used to produce Sekt, German sparkling wine rather than red wine.

The Pinot Gris grape is a mutant clone of Pinot Noir.

From the International Wine of the Month Club

As long as the weather is warm, Mourvedre ably tolerates a wide variety of soils. It is popular across the south of France, especially in Provence, where it is responsible for the greatness of Bandol, and many a fine red Cotes-du-Rhone. It is often blended in Chateauneuf-du-Pape; Languedoc makes it as a varietal. Spain uses it in many areas, including Valencia. In the United States, Mourvedre remains a minor factor for now, pursued by a few wineries that specialize in Rhone-style wines. The wine it produces can be quite pleasing, with medium weight, spicy cherry and berry flavors and moderate tannins. It ages well.

From Tablas Creek

Mourvedre is native to Spain, where it is known as Monastrell and is second only to Grenache (Garnacha) in importance. From the Spanish town of Murviedro, near Valencia, Mourvèdre was brought to Provence in the late Middle Ages where, prior to the phylloxera invasion at the end of the 19th century, it was the dominant varietal. The phylloxera invasion was particularly devastating to Mourvedre. Whereas most of the other Rhone varietals were easily matched with compatible rootstocks, Mourvedre proved difficult to graft with the existing phylloxera-resistant rootstock. Thus, when the vineyards were replanted, most producers in Chateauneuf-du-Pape chose to replant with varieties that were easier to graft, such as Grenache. For decades, Mourvedre was found almost exclusively in the sandy (and phylloxera-free) soil of Bandol, on the French Mediterranean coast, where it is bottled both as a red wine (blended with Grenache and Cinsault) and as a dry rose. Compatible rootstocks for Mourvedre were developed only after World War II. Shortly thereafter, Jacques Perrin of Chateau de Beaucastel led regeneration efforts in Chateauneuf-du-Pape and made Mourvedre a primary grape in the red Beaucastel wines. Since the late 1960s, total plantings in Southern France have increased dramatically. Mourvedre came to the New World as Mataro (a name taken from a town near Barcelona where the varietal was grown) in the mid to late 1800s. In Australia, it found a home in the Barossa Valley and in California it was first established in Contra Costa County. Until recently, the grape was rarely bottled by itself, and was instead generally used as a component of field blends. The increasing popularity and prestige of Rhone varietals and a return to the French Mourvedre name has given the varietal a new life. Currently about 400 acres are planted in California.

From the International Wine of the Month Club

Drought and heat resistant, Grenache yields a fruity, spicy, medium-bodied wine with supple tannins. The second most widely planted grape in the world, Grenache is widespread in the southern RhoneValley. It figures strongly in the blend of Chateauneuf-du-Pape (although there are some pure varietals), and it is used on its own for the rose wines of Tavel and Lirac; it is also used in France's sweet Banyuls wine. Grenache is also important in Spain, where it's known as Garnacha Tinta; it is especially noteworthy in Rioja and Priorat. Grenache used to be more popular in Australia, but has now been surpassed by Syrah, although a few Barossa Valley producers are making wines with Grenache similar to Chateauneuf-du-Pape. In California, it's a workhorse-blending grape, although occasionally old vines are found and its grapes are made into a varietal wine, which at its best can be quite good. It may make a comeback as enthusiasts of Rhone style wines seek cooler areas and an excellent blending grape.

From WikiPedia

Grenache is a sweet red grape variety grown primarily for the making of wine. It grows well in hot, dry regions, and is grown in Southern France, Spain, South America, and California's Central Valley. It is usually blended with other varietals, rather than made a stand-alone wine. In France it is found in many Rhône blends, especially Châteauneuf-du-Pape.

Most of the wine I drink is not at dinner paired with the perfect food, it is in front of the computer as I wind down for the evening. At these times, my favorites are usually a good Pinot Noir, Petite Syrah, or Cab Sauv. Something bold and with a bit of character.

From the International Wine of the Month Club

The undisputed king of red wines, Cabernet Sauvignon is a remarkably steady and consistent performer through much of the world. While it grows well in many countries, in specific appellations it is capable of rendering wines of uncommon depth, richness, concentration and longevity. Bordeaux has used the grape consistently since the 18th century, always blending it with Cabernet Franc, Merlot and sometimes a soupcon of Petite Verdot and Malbec. The Bordeaux model is built around not only the desire to craft complex wines, but also the need to ensure that different grape varieties ripen at different intervals and to give lesser wines color, tannin, or backbone. Cabernet Sauvignon's classic flavors are blackberry, currant, plum, black cherry and spice. It can also be marked by herb, olive, mint, tobacco, cedar and anise as well as ripe, jammy notes. In warmer areas, it can be supple and elegant; in cooler areas, it can be marked by pronounced vegetal, bell pepper, oregano and tar flavors (a late ripener, it can not always be relied upon in cool areas, which is why Germany, for example, has never succumbed to the lure). It can also be very tannic, which is why it produces many of the world's longest lived wines. The best Cabernets always start out dark ruby or purple in color, with firm acidity, a full body, great intensity, concentrated flavors, and firm tannins.

From WikiPedia

Cabernet Sauvignon is a variety of grape mainly used for wine production. Caber net Sauvignon varietals are one of the most popular styles of red table wine. Cabernet Sauvignon is the principal grape in many Bordeaux wines and is grown in most of the world's other major wine regions, although it requires a long growing season to ripen properly. For better or worse, most wines regarded as the world's greatest come from Cabernet Sauvignon, and world class examples can improve for decades, and remain drinkable for a century. Cabernet sauvignon grapes are high in tannin and are often blended with lower tannin grapes, particularly Merlot, Cabernet Franc, and Shiraz / Syrah. As a group Cabernet Sauvignon wines are generally full-flavoured, with a stronger flavour than Merlot for instance, with a smooth "finish" that lacks the "peppery" bite of Shiraz / Syrah. One of the most characteristic aromas is cassis. There is, however, a great deal of variation in flavor depending on the region, winemaking technique, seasonal weather, and bottle age. Cabernet Sauvignon is species Vitis vinifera, and recent genetic testing indicates that it is the result of a cross between Cabernet Franc and Sauvignon Blanc.

If you like bold Italian reds, Sangiovese, good Chianti... You'll like this varietal, too. I just had a nice Barbera D'Asti by Michele Chiarlo (2001) the other evening that was very nice and quite affordable.

From the International Wine of the Month Club

Barbera is the most successful grape variety in Italy's Piedmont region, where it makes such wines as Barbera d' Asti, Barbera di Monferato and Barbera di Alba. Its wines are characterized by a high level of acidity (meaning brightness and crispness), deep ruby color, full body, and low tannin levels; flavors are berrylike. Nevertheless, plantings have declined sharply in the United States. A few California wineries still produce it as a varietal, but those numbers too are dwindling. Its main attribute as a blending wine is its ability to maintain a naturally high acidity even in hot climates. This varietal has more potential than is currently being realized and may stage a modest comeback as Italian-style wines gain popularity

From WikiPedia:

Barbera is a red wine grape variety from Piemonte region, Italy. Usually produces an intense red wine with deep color, low tannins and high acid and is used in California to provide "backbone" for so-called "jug wines". Century-old vines still exist in many regional vineyards and allow production of long-aging, robust red wines with intense fruit and enhanced tannic content. In Italy the best known varietal made from it is Barbera d'Alba made in Alba, which can produce a good wine with some ageing potential.