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New versus Old

Do you have questions about wine?

I love to answer your questions about wine. I’ve been soliciting them on Twitter and Facebook, with the hopes of making wine more approachable once they’re answered. A recent question came from my friend Joe who asked “What’s the difference between New World and Old World?” Great question, and one I’ll answer simply. When people refer to Old World wine, they usually are referring to wines from traditional wine making areas in Europe, such as France or Italy, among other places. On the other hand, New World wine comes from regions such as the US or New Zealand, in addition to many other places.

The palate, or taste, of Old World wine is usually a bit less fruit, a bit more earth or vegetables, leather, and tobacco. Whites and reds of course will vary, with white wines perhaps showing more minerals, grapefruit or citrus than a New World wine with tropical flavors, including stone fruits or tree fruits. Additionally, the nose, or bouquet of Old World wines will frequently mirror the palate, a bit more earthy for reds, a bit more mineral driven and austere for whites. In contrast, New World wines usually show a bit more fruit on the nose or palate, and can be more easy drinking and approachable. Many Old World wines are food wines, and while they can be sipped on their own, food tends to bring out their qualities. New world wines, on the other hand, are often good without food, though it’ll be find with food as well!

Christian Moreau Chablis 2008

To compare a specific grape, we’ll take Chardonnay. An Old World example is Chablis, which some have called the purest expression of Chardonnay. There’s rarely any oak or malolactic fermentation, and all that shows is the grape. However, the expression is often mineral driven, a little grapefruit and acidic, which is much different than a Chardonnay you’ll see from California, for example. I enjoyed a bottle of Christian Moreau 2008 Chablis, a Frederick Wildman selection. The nose was crisp and clean, showing a mineral focused bouquet. The palate bursts with lemon and grapefruit notes, and it had fantastic acidity. Awesome on it’s own, we paired it with mussels and clams steamed in white wine with garlic, and it was fantastic. Robin found it a bit austere on it’s own, but with the food, she found the two were a great pair.

Passaggio Unoaked Chardonnay

In contrast, the New World version of Chablis would be the Passaggio Unoaked Chardonnay I wrote about previously. The nose and palate are markedly different, and you may almost believe they’re two different grapes. The nose was a mixture of of pears and fresh fruits, and the palate was a very nice tropical pineapple and pear flavor. Perfect on it’s own, easy to drink and enjoy, the Passaggio also went well with Shrimp Scampi, proving to be food friendly similar to it’s French cousin from Chablis.

Of course, there are exceptions to the rule of Old versus New World wines. Oregon, for example, makes some great Old World style Chardonnay and Pinot Noir, leaning towards Burgundian in style in many cases. Cameron comes to mind, a winery I visited in May 2010. Additionally, you’ll find some New World styles coming out of France or Italy, as the world market changes.

And of course, New World doesn’t only mean The US or New Zealand. You’ll also have the opportunity to experience New World wines from South America, such as Malbec from Argentina, or Chile. It’s polar opposite from Malbec from Cahors, France, which I’ll discuss in a future post. What do you think about New versus Old World wines? Where does your palate live?

My PinotMoment – Best Pinot Ever?

Domaine Pierre Damoy 2000 Chambertin Clos de Beze

I could not tell you the first time I fell in love with Pinot Noir. I’ve written about various Pinot Noir wines on the blog, and I’ve loved most, if not all of them. I’ve also not written about hundreds of other Pinot Noir bottles that I’ve enjoyed with family, friends and .. well .. alone. I’ve had the pleasure of visiting J Christopher’s Appassionata Vineyard, a joint venture with Dr Loosen in Oregon, producing spectacular Pinot Noir. I’ve also had the pleasure visiting Hahn Family Wines, which not only makes great Pinot Noir, but in 2008 was the first live video streaming tasting I did as a blogger. Those two fabulous wineries were actually part of the catalyst for making me fall in love with Pinot Noir again.

J Christopher and Appassionata pinot noir

I actually visited both Hahn and J Christopher in the same week, which was also the week of my 40th birthday. My much better half, Robin, planned a fantastic birthday dinner, and it was during this dinner that my love for Pinot Noir was rekindled, or perhaps set ablaze. The meal was at Casanova in Carmel by the Sea, an old house turned into a restaurant that serves European food, Italian, Spanish and French styles. The menu is full of amazing dishes, and Robin and I had the best meal of our lives that night. Additionally, the wine list is quite impressive, and they do have a sommelier on hand to help with selections. After we selected our main courses, Robin having cannelloni with meat sauce, and I ordered rack of lamb, I slowly poured over the wine list. There were a few 1970′s, and I was tempted to order one. I resisted however, and settled on what would be one of the most amazing bottles of wine I ever had. I selected a Domaine Pierre Damoy 2000 Chambertin-Clos de Beze, a Burgundy red made from, of course, Pinot Noir.

I will be the first to tell you that it’s often the experiences around a wine that makes the wine so good. The company you enjoy it with, the festivities surrounding it’s pouring, that’s what makes the wine so good. Of course, the wine maker and the grapes play a role, an important one, but the situation can take a mediocre bottle of wine and make it good, and a good bottle of wine and make it fantastic. Damoy makes great wine, and has for years. If you’re a ratings follower, Spectator has rated the Chambertin-Clos de Beze 90+ every year since 1998. However, it wasn’t just the grapes in the glass that made this wine spectacular. It was pouring the right wine, with the right people, at the right time, that made it sing that evening.

Hahn SLH Pinot Noir

The wine was a perfect fit for both dishes. It harmonized delightfully with the pasta, as well as the lamb. It was of feminine character, reminding me rose petals laced with black pepper, and was soft and sensual and inviting. We could have sipped on a second, and probably a third bottle, and enjoyed it well into the night. It was positively perfect, and I would love to get my hands on some to savor at a later date. However, what made this my PinotMoment was the fact that I was with someone I love, doing something I love, celebrating life. And that’s what wine is for me, something I love, and a way to celebrate life. So, raise your glass and toast to life with me.

Why not leave a comment below. When was the last time you had a Pinot Noir? Or celebrated life with wine? What’s your PinotMoment?

What wines will you serve for Thanksgiving

Thanksgiving Is Upon Us

Wine Experts are bombarding you with the perfect Thanksgiving wine ideas right now. You’ll see them on TV, you’ll read about them in the newspapers, and probably get an email or tweet about them. While I did indeed visit Kara Kostanich and the folks at CBS12 here in West Palm Beach to talk about wines that you can serve with your Thanksgiving Cornucopia, I rather point out a few wines that go well with the various dishes you may find on your table this holiday season, and let you pick which one you believe is perfect.

Thanksgiving is about, well, giving thanks, whether it’s for family, freedom, or the bounty we call our daily lives. It’s one time a year that everyone stops and takes stock of what they have, and celebrate with friends or family or strangers in doing so. That celebration often takes the form of a large meal, and undoubtedly some libations. For us, that libation is wine, and pairing wine with food is one of my favorite parts of the feast. Food and wine pairing is intimidating for some, and fascinating for others. While some may break out into a sweat trying to pick a wine that will go with your steak, I always love pairing food and wine and coming upon one that reminds me of a waltz, two parties dancing gracefully together in close proximity. This short video will talk about three of the wines, and I’ll have more information below about them, as well as three other options for you to choose from in another post.

Paul Jaboulet Aine Parallele 45 Rose

The first wine in the segment was Paul Jaboulet Aine Parallele 45 Rose, from the Rhone in France. This $15 wine is made from three different grapes, Grenach, Cinsault, and Syrah. It’s light enough to have as an aperitif, but weighty enough to stand up to your cheeses, appetizers and even your main course, should you prefer rose wines. The nose is great strawberry with a light floral aroma. There is good acidity on this wine, which as I mentioned in the clip, lends itself to pairing well with food. There is a nice fresh fruit forward palate, strawberry and raspberry, with an almost citrus feel from the acidity. The finish is great white pepper and spices, and it balances the fresh fruitiness of the wine wonderfully. As an aside, you pronounce Cinsault as San-Soh , not sin-salt as I mentioned in the video. Pair this wine with turkey or ham if that’s what’s on your table, as well as the various cheeses and appetizers you may have. Or, just sip on it and enjoy!

Oliver Leflaive Bourgogne Blanc Les Setilles

Next our holiday wine selection takes us to Burgundy, France, where we meet up with an Oliver Leflaive Bourgogne Blanc Les Setilles 2007, $20-25. Made from Chardonnay grapes, this Bourgogne Blanc is fermented in a mixture of 60% oak,10% of which is new, and 40% stainless steel. What does that mean for you and your taste buds? You’ll experience some of the vanilla and spice from the oak, but the pear and apple characteristics of Chardonnay will still shine. There is a harmony of crisp meets creamy in the mouth, and this becomes an exciting and versatile wine. Of course, this would go with your Turkey, but also your fish, fried shrimp or gator tail (hey, we’re in Florida). We did our tasting with roasted chicken and potatoes with rosemary and garlic, and it was fantastic.

Coto de Imaz Rioja

Finally we have Coto de Imaz Rioja 2004 Reserva. This red wine, made from 100% Tempranillo and aged 18 months in oak and another 24 months in bottle comes from Spain, and will certainly grace our holiday table this year. On it’s own, it has flavors of dark fruit and leather, and is quite dry. However, when paired with beef, the palate was a silky indulgence of chocolate and coffee mixed with earthy flavors that just were amazing. For a $20 wine, there was great complexity that beckoned you to take another sip, and another bite, to discover what flavors would show next. If your family has a beef dish, such as prime rib or perfectly grilled steaks, or perhaps serves roasted lamb, this is your go-to wine.

The three wines I discuss were all provided by the folks at Frederick Wildman, importers of fine wines. While they were indeed provided as samples, this in no way influenced what I spoke about on TV, or what I post here. I freely selected the wines, based on what I like and what I support, and there was no influence or pressure to do discuss them.

I leave you this something Richard Auffrey said quite well - dont be merely a glutton. Find ways to not only be thankful for what you have, but also to give freely to others. Regardless of how hard your year has been, or how difficult things may be for you, there is someone, somewhere, who could greatly benefit from whatever charitable act you can muster. Whether it’s a monetary donation, articles of clothing, or your time at a local shelter or soup kitchen, someone needs what you have to offer. Please, offer it this holiday season.

WBW68 Domaine Ruet Chiroubles – Cru Beaujolais

Domaine Ruet Chiroubles - Cru Beaujolais

I had mixed emotions when I saw Frank from Drink What You Like announce that Wine Blogging Wednesday 68′s topic would be “Got Gamay”! While I am a huge fan of Wine Blogging Wednesday, an idea started in 2004 by Lenn Thompson from New York Cork Report to help bring wine bloggers together on one united topic monthly, Gamay really is not my favorite grape. However, I approached the topic from an educational standpoint, hoping to help at least one person understand not only what wines Gamay will produce, but help them identify where it can come from and what to expect. To do so, I popped open a bottle of Cru Beaujolais from Domaine Ruet ($17), and did this short wine tasting and discussion.

As I pointed out in my Gamay discussion, the grape is most commonly recognized when it comes from Beaujolais, an AOC or appellation in France. There are several different areas within Beaujolais that produce wines of varying quality. The first level, Beaujolais, produces the most Gamay wine, most which is bottled as Beaujolais Nouveau. Beaujolais Nouveau is that marketing ploy developed in the 1980s, where young Gamay is bottled and distributed quickly as a light, overy fruity, almost fake wine. I’ve not tried the past three vintage of BN, and really don’t feel like I’m missing out. Beaujolais usually cost around $12. That brings us to the second tier of vineyards, or Beaujolais-Villages. That isn’t pronunced Village like like Village People. It’s Vih-lah-zges, Anyway, these wines are still light and fruity, but typically a tad more intense and structured. You can find these for about $15. Finally, the third and highest tier of Beaujolais, Cru Beaujolais, which may cost around $17.

Cru Beaujolais, which is made up of 10 distinct areas as discussed in that other post, and produces a but more refined and intense wine. While Beaujolais is is typically consumed within the year after bottling, and Beaujolais-Villages perhaps within 2 years, Cru Beaujolais often needs a year of aging to be approachable, and can age for 5 to 10 years, depending on the vintage. That brings us to the topic of the post, the Cru Beaujolais from Domaine Ruet – Chiroubles.

The video above touches on the 84 year old Ruet Family estate, which is located on the remarkable terroir of Voujoin in Cercie-en-Beaujolais, at the foot of Mount Brouilly. They produce wines from 6 of the 12 Beaojolais appellations, Brouilly, Morgon, Côte de Brouilly, Régnié,Beaujolais and Beaujolais Villages. I’ll leave you to the short video for tasting notes on the wine. I will say two followup comments – it was very nice with the roast chicken, though I found it a tad more dry and tannic than I expected. Finally, it opened up nicely over night, showing a bit more cherry on the nose, and on the palate. I would probably grab another bottle of this and give it a bit to decant, and see how it compares to the pop-and-pour I did in the video.

In retrospect, I owe Frank a big thank you for his Wine Blogging Wednesday 68 topic. While I am not much fonder of Gamay, I enjoyed reviewing, discussing, and trying this wine. It’s piqued my curiosity to try their other Cru’s, and perhaps a few other Beaujolais in comparison. It’s been quite a while, perhaps two years, since I seriously considered Gamay. Well done Frank!

Wine 101 – Introduction to Gamay

Gamay Grapes

The Gamay grape has a history dating back to approximately 1360, and it is thought to have first appeared in the Village of Gamay, it’s namesake. It’s nearly synonymous with Beaujolais, the AOC (Appellation d’Origine Contrôlée) in which it is most abundantly produced. What does all that mean? Well, The short two minute video here tries to explain a little bit about the grape, the styles of wine you can expect from Gamay grapes, and the main geography it is produced in.

There are several regions, or appellations, of Beaujolais, and each produces a different style and quality of wine made from Gamay grapes. The Beaujolais AOC is considered the first quality tier, and is likely what you think of when you have Beaujolais Nouveau each November. Beaujolais wines are meant to drink soon after bottling, and are typically fruit forward and easy drinking. They also, perhaps, have a bad reputation of being too simple and barely a step up from sweetened fruit juice. While masterful marketing in the 1980s has made Beaujolais Nouveau a wine people anticipate each year, it has also perhaps hurt the reputation of a grape that could produce great wines.

The next step up in quality is Beaujolais-Villages (Vill-ah-zche). While the wines produced here are also meant to be consumed young, like Beaujolais, they typically have lower yields, or smaller crops, which in turn produce more intense grapes and a smaller amount of more intense wines. There is not, typically, a tremendous price difference between wines from Beaujolais vineyards versus Beaujolais-Villages, and trying wines from each area will help understand the differences and similarities.

Finally, there are the ten Cru Beaujolais regions, each with it’s own characteristics that are imparted upon the wine, and can be broken into three categories. The Cru’s that make the lightest style of wine includes Brouilly, the largest Cru, Regnie, which was upgraded from a Beajolais-Villages are in 1988, and Chiroubles. The Cru Beaujolais producing medium bodied wine, which some experts recommend at least a year of bottle aging before approaching, include Cote de Brouilly, Fleuire, and Saint-Amour. Finally, the four Cru’s that typically produce the fullest bodied wines are Chenas, Juliénas, Morgon, and Moulin-a-Vent.It’s difficult to summarize each of the Cru’s, so I’ll expand on them in future posts.

Now you have an opportunity to add your thoughts! While I mentioned cheeses like Munster, Emmental, and Brie, as well as chicken or turkey, I barely covered foods that pair well with Gamay, or Beaujolais. What are some of your favorite food and Gamay wine pairings? After watching the video and reading the post, leave a comment below. I’m curious your take on Gamay, Beaujolais, and related topics.

Delicious White Wines From France

As the weather warms up, I wanted to highlight three cool, crisp wines that you can enjoy all spring and summer long. Often, my friends avoid wines from France, for fear of butchering the pronunciation of their names. While the names are often difficult to pronounce, a little information will have you ordering delicious French wines in no time.

Chardonnay from Chablis, France

The first wine we tried was Gilbert Picq (gill-bay peek) Chablis (sha-blee). It’s made from 100% Chardonnay grapes, and has a crisp minerality that isn’t typical of New World Chardonnay. I enjoy sipping on Chablis with oysters and other fish and shellfish. I also enjoy it very much with goat cheese.

Sauvignon Blanc from Bordeaux, France

Next, we enjoyed Chateau la Rame Sauvignon Blanc. A blend of 90% Sauvignon Blanc and 10% Semillion grapes, this is a delicious French white wine. Flavors of pink grapefruit and lemon are followed by a big wave of acidity on the finish that makes this a great food wine. Pair it with fish and shellfish, grilled chicken, or cheeses, especially goat!

Chenin Blanc from Vouvray, France

Chenin Blanc is the predominant grape grown in the Vouvray region of France. The La Craie Vouvray is a slightly sweet medium bodied wine with tame floral aromas and a thick, honeyed fruit or even honeydew palate. It’s great to sip on around the pool, or with a cheese and fruit plate at a party. It pairs with charcuterie, and goes well with a host of cheeses like Camembert, Crottin, Derby, Aged Gouda, Havarti, Monterey Jack, Saint-Nectaire, and you can even try Cheesecake!

What’s your take on white wines from France? Leave a comment below, and let me know if you’ve had any of the wines I’ve discussed, or similar ones. And, as always, I love constructive criticism of the blog and tv segments. How can I make it a good time with wine for you?

Cheers!

Food and Wine Pairing – Grilled Grouper

Grilled Grouper recipe from Cooking Light http://is.gd/89SKo

My friends frequently ask for wine pairing ideas, and always love to help them out. I often just think about the last few wines I’ve had, and pick one or two of those. I’ve decided to start cataloging those recommendations here, to build a library and resource for everyone to use. There are, of course, dozens of places to find food and wine pairing tips, but I hope to make this your go to resource. Today, my friend Ron asked about pairing a nice white wine with Grilled Grouper for Valentines Day.

Grouper is a white, flaky fish, and is a staple here in South Florida. I’ve enjoyed it many ways, but Robin and I definitely opt for it grilled. It’s a clean flavor, and the grill just gives it the right seasonings. It’s also fairly easy to pair a host of wines with Grouper.

The first wine that comes to mind with Grouper is Chardonnay. While Grouper can definitely stand up to a buttery, toasty Chardonnay, such as Le Crema or Sonoma Cutrer, I would prefer to put it with a unoaked or lightly oaked Chardonnay. The first option that come to mind is Wente Wines Riva Ranch 2008 Chardonnay. For just $20, this wine offers great fruit, nice oak integration without being a hunk of wood in a bottle, and has great acidity that makes it very food friendly. The nose is bursting with pear and white flower scents, with bosch pear or yellow apple on the palate and a finish of spice that lasts a very long time.

Paraiso Chardonnay

The next Chardonnay that comes to mind to pair with grilled grouper is Paraiso, a Chardonnay from Santa Lucia Highlands, CA. Ripe tropical fruit (pineapple, citrus, melon) is teamed to rich viscosity, bright acidity, and a light overlay of vanilla from the gentle oak aging. For $19, this wine would make your meal rock. Finally, a value Chardonnay that I have been talking about non stop, Gougenheim 2009 Chardonnay. This delicious white wine from Argentina offers a great balance of fruit and toasted notes from gentle oak aging. An easy drinking wine well worth it’s price of under $9.

Ch Les Maines Bordeaux Blanc 081

If you want to try a different grape, Sauvignon Blanc and Grilled grouper would pair expertly. I have two in mind, as I just discussed them for television segments on Daytime, a nation wide morning show I contribute to. The first is Chateau Les Maines 2008 Cuvee Soleil D’or from Bordeaux, France. The nose is very fruit driven, with pear and “minerals” showing. The palate is crisp, with citrus and a little zip that really delights your tongue. Great acid on the finish, this $15 white wine will definitely work nicely with grilled grouper.

Jean Francois Merieau Touraine

Another French white that I loved recently was Jean-Francois Merieau 2008 Touraine, a Sauvignon Blanc from the Loire Valley, France. Also retailing for about $15, this white wine showed bosch pear on the notes, and had a soft, silky mouthfeel. Flavors of lemongrass and citrus fruits, there was perfect acidity and balance. It was a pleasure to drink, and it would fit in well on the dinner table with a white fish like Grouper. We paired this with shrimp sauteed in garlic and white wine, and it was a fantastic meal.

There are many other wine options to pair with Grilled Grouper, and I’d love to hear your ideas. Let me know which wines would make it to your table by leaving a comment below.

Bubbles, Bubbles Everywhere – Sparkling Wines for Valentines

Louis Roederer Cristal

If you aren’t a connoisseur of fine Champagne, there’s no doubt you heard of Dom Perignon, Cristal, or Veuve Cliquot from a James Bond movie and rap video. Indeed, there’s no shortage of expensive Champagne poured each and every February 14th. This Valentines Day men and women everywhere will spend a decent amount of money on good Champagne, often not knowing inexpensive options exist. I’m here to let you know you can pour some fantastic bubbly, and still delight you sweetheart.

When I was asked to visit the CBS12, WPEC studio this week to talk about wines for Valentines Day, I wanted to do something different. Immediately my mind went to Rose wines, something all too often over looked. Once I settled on the Think Pink for Valentines Day segment, I was asked to fill in for a second segment, and came up with three Sparkling wines under $20. I ran into my local Total Wine, with thousands of bottles to choose from, I knew I would find some great options.

Louis Bouillot Perle de Nuit Blanc de Noirs Brut

First up was Louis Bouillot (Lou-ee Boo-yoh) “Perle de Nuit” Blanc de Noirs Brut. Their “Pearl of the Night”, this dry sparkler, made in Burgundy, is a light, crisp and delightful wine. With beautiful bubbles, the palate is light pears and fresh dough, the finish is clean, with a great cherry component. Made of 90% Pinot Noir and 10% Gamay, in the traditional method, the Louis Bouillot Blanc de Noirs is aged 24 months, well past the legal requirement of 9 months. This is a great sipper, and I wouldn’t pair it with anything other than good company. I grabbed this at Total Wine for just $16, and it was well worth the price.

You may have watched Kara Kostanich ask on the CBS segment about wines being called “Champagne”. Sparklers not made in the Champagne region of France can not be called Champagnes. The appellation for the Louis Bouillot is Cremant de Bourgogne, which covers France’s Burgundy region and features dry sparkling wines. And while Champagne holds their wines to a high measure of quality, so does the Cremant de Bourgogne appellation.

Rondel Pura Raza Semi-Seco Cava

From France, we jet over to Spain, where a blend of the three traditional Cava grapes; Xarel.lo, Macabeo & Parellada make their appearance. Cava is a Spanish sparkling wine made by the traditional Champagne method, and includes fermentation in steel tanks, then a secondary fermentation in the bottle, which gives it the bubbles we love so much. Another Total Wine selection, this $8 sparkler is great. The Rondel Brut Cava has been very highly rated by several magazines, however I selected the Semi-Seco, or sweeter, offering. I felt that for Valentines Day, you may want a slightly sweeter wine, one that is fun and easy to drink. With flavors of dried pineapple or pear, it’s a tad sweet, but not cloying. It’s crisp on the finish, and pairs perfectly with Strawberries. If you’ve ever wanted to try Champagne and strawberries, I highly suggest trying it with the Rondel Pura Raza Semi-Seco Cava!

Our final Sparkling wine brings us back to Europe, Italy to be precise. It’s time to talk about Brachetto, a sparkling dessert wine from Italy. If your sweetheart is a fan of desserts, this bubbly will be sure to hit the spot. I selected the Sant-Orsola Brachetto D’Acqui, a delicious gem for about $16 at Total Wine! Brachetto is a red grape that is found mainly in Piedmont, the northwest region of Italy. The cherry cola red color is brilliant, and the palate of dry raspberry with a slightly sweet note is balanced with a very clean finish. The sweet berry flavors of the Sant-Orsola Brachetto D’Acqui makes it a natural pair for several desserts.

Sant'Orsola Brachetto D'Acqui

Pairing this wine with a chocolate cake, or even a piece or two of chocolates from that heart you always bring your beloved, works wonderfully. The chocolate enhances the fruit flavor, and the two work well together. I brought a chocolate mousse tart to the CBS set, and it was a very nice pairing. I’d also happily serve the Brachetto with fruit, or alone. It’s a very nice sipper, with a fun, fruity flavor.

There are, of course, hundreds of other wine options for Valentines Day. If these Sparklers don’t tickle your fancy, and you aren’t adventureous enough to try the Rose Wines I recommended, leave a comment below and I’ll try to help you find just the right wine for your Valentine. And, if you do use one of the QPR Wines (wines with Good Quality to Price Ratio) I mentioned this weekend, don’t be surprised if your sweetheart looks at you, slyly, having read this article, and wants a bigger present with the money on the wine!

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