wino-alphabet

Colombard

Sun, 24 Jan 2010 12:37:24 +0100

image from in vino san francisco

Colombard has long been what is termed a "workhorse" grape - grapes that are used as blenders to bulk up other wines, to mellow out grapes which may otherwise have too much character and verve or to lend acidity to wines that lack it.

It is a high yield grape that produces light wines with abundant acidity and little other notable attributes apart from a pleasant floral aroma. It is for this very reason that the Colombard grape has traditionally been distilled for the production of brandy, where neutral or bland grapes are the preference, so as not to impose too much of themselves on the finished product. Its other main role used to be in the production of cask wine, especially in California, during the 1980s.

Before the onslaught of Chardonnay, Colombard was very much more widely planted than it is today.

Perhaps the main attribute of this "second fiddle" grape is it's rare (in the grape universe) ability to retain high acid levels, even when grown in warmer climates. It is this prized acidity that lends backbone to other wines produced in warmer regions that while having all other desirable characteristics, have had their acidity neutralised by too much sun. The most distinguished wine, without acidity, is like a beautiful, polished, woman.... without shoes; a sartorial disaster, and in the case of the wine, a dissapointment in the glass.

While it has never really been much used as a varietal wine grape, rebellious Australian vintners have capitalised on its ability to retain its acidity in the generally warmer Australian climate and experimented with Colombard, pairing it so far, with the edgy Sauvignon Blanc, voluptuous and distinctly floral Viognier and the well loved Chardonnay. The results have been encouraging, so keep an eye out and have your wine glass at the ready.

Chenin Blanc

Mon, 11 Jan 2010 15:01:15 +0100

image from www.culinarymanager.com

The Chenin Blanc grape which originates from Anjou, in the Loire Valley of France, is a greatly underrated grape and is so versatile, it's almost schizophrenic. It can produce both honeyed dessert wines like Vouvray (though usually sweet, Vouvray also comes in dry versions) or dry wines like Saumur. Both these wines come in still or sparkling variants. And you thought it was only good for the inexpensive, undemanding, quaffers lining supermarket shelves?

If I had to describe Chenin Blanc in say, two words, they would be "floral" and "honeyed".

Though this seems to be the grape's key notes, Loire valley specimens often come across as more complex and richer with more than a hint of peaches or apricots in the mix, yet, still with enough acidity to give it an interesting edge and save it from being cloying.

In California, where it is also widely planted, the Chenin Blanc grape is used to produce rather neutral, uncomplicated, medium dry wines, precisely the kind that this potentially brilliant grape has unfortunately become known for.

In South Africa where it is more well known as Steen, and where it happens to be the single most planted grape, red or white, the wines it produces tend to be in the same vein as those of California. What distinguishes South African Chenin Blanc though, is that it has more acidity than either French or Californian models and to me, always, a whiff of green apple, as well as a slight and rather welcome prickle in the mouth.

Cabernet Sauvignon

Sun, 06 Dec 2009 11:01:12 +0100

image from uscellars.com

The Cabernet Sauvignon grape is distinctively small and strikingly dark, in fact, an inky almost bluish purple, with a skin thicker than that found on most other grape varieties. Hence, there is a high ratio of skin to flesh so this grape is never short on tannin - the reason it so capably produces long lived wines.These wines are in fact downright undrinkable in their youth, because of abundant tannin and many require longer than usual aging before they are even approachable.

This grape grows in rather tight clusters and is a late ripening variety, with pronounced notes of blackcurrants and notable acidity. In cooler climates, it produces wines that tend to be austere and lean with more acidity, while warmer climates result in wines that are fruitier, fuller bodied, some may say "jammy", "syrupy" or "viscous".

As this is a relatively hardy variety, it can grow in a wide range of climates and consequently produces an almost wildly diverse range of wine styles, though always with the same key notes of dark currants, very generous tannins and deep colour.

Cabernet Sauvignon is still widely considered king of all red grape varieties largely because of its unrivalled aging potential and its ability to grow just about anywhere and still produce outstanding wine.

It is the star grape of Bordeaux though it is far from the region's most planted variety and has brought wine fame to Chile, California and South Africa, thanks to some of the stellar specimens these countries have been consistently producing in the last few decades.

Cabernet Franc

Sun, 06 Dec 2009 11:00:46 +0100

image from post wine and spirits

Cabernet Franc is believed to be the parent of Cabernet Sauvignon but is in fact, rather like a watered down version of Cabernet Sauvignon. It is a thinner skinned and earlier ripening grape with less acidity but more cold weather resistance than Cabernet Sauvignon. It is one of the most planted vines in France, especially in Bordeaux and the Loire Valley.

It's main role is that of a blending grape, lending it's fruitiness and softness to the many austere wines of Bordeaux, for example. The flavour profile of this 'second fiddle' grape tends toward fruity (berries and dark stone fruit), herbal or floral (capsicums and violets) and less desirably, vegetal, in the hands of less skilled winemakers. Compared to Cabernet Sauvignon, it is lighter in both tannins and body and consequently, it does not have the aging potential of Cabernet Sauvignon. It generally produces light, fruit driven wines with a short to medium finish.

In the Loire Valley, it is also known as Breton and in parts of Bordeaux, it is called Bouchet.

Varietal Cabernet Franc are few and far between but the best examples are probably the red wines of Chinon and Saumur in France, which are Cabernet Franc dominant. The U.S. is also producing interesting specimens of varietal Cabernet Franc.

Bourboulenc

Sun, 06 Dec 2009 11:00:12 +0100

image from Vins-Rhone

Alright, all you Dionysian degenerates (a group I am a very happy member of) here is an ancient variety that is thought to have originated from Greece. Bourboulenc is a little known grape outside of Southern France and one that is rarely made into a varietal wine.

It is a white, late-ripening, high-acid variety that is primarily used as a blending grape to lend acidity to both red and white wines, especially in Chateauneuf-du-Pape. It has a tendency to produce neutral wines but if picked after full maturity displays very pleasant floral and citrus notes.

It is now grown mainly in the south of France, primarily in the regions of Corbieres and Minervois, in Languedoc and in the Tavel, Lirac, Cotes-du-Rhone and Chateauneuf-du-Pape regions of the southern Rhone Valley.

Alternate names for it are Malvoisie, Picardin Blanc, Grosse Clairette and Blanquette (in Australia). Perhaps the best examples of what can be achieved with this grape are the white wines of La Clape, in the Languedoc, which are usually a mixture of almost half Bourboulenc, with the remaining percentage divided between Grenache Blanc and Clairette. I would recommend it as a very interesting alternative to Sauvignon Blanc,or Riesling.

Barbera

Sun, 06 Dec 2009 10:59:51 +0100

image from ITS Malta

The Barbera grape originates from Piedmont, in northern Italy and is a high acid grape that possesses some of the characteristics of Cabernet Sauvignon, but overall, lacks the finesse of Cabernet. It produces wines of generally medium to full body, moderate tannins and a deep garnet colour and is commonly used as a blending grape to add acidity to wines that lack it.

Although globally cultivated, the Barbera gives its best in northern Italy, where it goes into the making of most notably, Barbera d'Asti, Barbera di Alba and Barbera di Monferato. In warmer regions, it develops less acid and more sugar and can thus be too alcoholic.

In Italy, it has so far, played second fiddle to the venerable Nebbiolo, though it has far more plantings than the latter. Outside of Italy, Barbera varietals are rare, though Californian vintners are beginning to pay this grape some attention and are creating Barbera varietals of some note.

The high acid of this grape makes wines that go very well with tomato based dishes and even hearty, tomato-based preparations of fish and shellfish.

Aligote

Sun, 06 Dec 2009 11:04:54 +0100

image from (sue me, i wasn't paying attention)

The Aligote grape is originally from Burgundy, France and produces a light white wine of high acidity, with apple and lemon flavours and aromas. It is uncomplicated and best enjoyed young with fish and shellfish. In the region of Burgundy, it has been supplanted by Chardonnay which is far more popular with winemakers and consumers and is usually planted in less "desirable" sites often at the lower and upper ends of the Burgundian slopes that are under vines, as it is hardier than Chardonnay and less susceptible to cold.

It is labelled and sold everywhere in and out of France, as Aligote, an unremarkable, easy drinking white, except in Bouzeron, Burgundy where in 1998, the efforts of the local winemakers were recognised and rewarded with the granting of AOC (Appelation d'Origine Controlee) status, the only Aligote based white wine in Burgundy to be so honoured.

Incidentally, the popular aperitif Kir (named in honour of the Mayor of Dijon, Burgundy) a mixture of white wine and Creme de Cassis is traditionally and "properly" made with Aligote.

Alicante

Sun, 06 Dec 2009 11:04:37 +0100

image from Cephas Picture Library

Here is a wine that is on my "to drink" list. I can't tell you anything from personal experience but hope to be able to soon. I'm keeping an eye out for it but what I do know is that this grape is unusual in that it is one of the very, very few that actually produce red juice. The overwhelming majority of grapes, regardless of the colour of their skin, produce juice of roughly the same indistinct colour, a pale yellowish green.

For this reason, the originally French Alicante or more correctly Alicante Bouschet (in Portugal) or Garnacha Tintorera (in Spain), was prized in the past, mainly for the deep, dark colour of its juice which enabled winemakers to dilute and therefore stretch their wine yields, without the wine appearing "thin" or "light". This grape is also well known for its incredibly high yield. This was especially desirable during America's Prohibition period, when alcohol was outlawed and therefore, hard to come by. Under such circumstances, the Alicante Bouchet grape translated into a very tidy profit for Californian winemakers. It was also commonly used to darken other wines that lacked colour.

Because of its inglorious past as a mainly blending and darkening wine, it has gained a reputation as a workhorse grape, rather than one that is worthy of being made into a varietal wine. However, well made specimens are said to fruity, subtly spicy, with the warm sweetness of vanilla and hints of leather. It has aging potential but remains approachable because of its generous but supple tannins. All of which sounds to me, like a wine I could easily appreciate. Can't wait.

Albarino

Sun, 06 Dec 2009 11:04:26 +0100

image from Cephas Picture Library

Albarino is the main grape used to make dry white wine in parts of Galicia, Northwestern Spain. It is widely credited as Spain's premier quality white wine. In Portugal, it is known as Alvarinho and is often included in the country's best examples of Vinho Verde, one of my favourite white wines and in my opinion, one of Portugal's best, for easy drinking.

These grapes have a relatively thick skin when grown in Galicia, resulting in lively wines with intense aromas ranging from marzipan, to peaches, citrus fruit, green apples and herbs. They go wonderfully with fish and shellfish because of their keen acidity and inherent freshness and zing. Albarino is not made for aging and should be enjoyed in all its youthful vigour as it can fade and lose much of its character within a year of bottling.

Apart from Spain and Portugal, Oregon is beginning to attract attention because of the quality of its Albarino wines.

Aglianico

Sun, 06 Dec 2009 11:04:10 +0100

image from The Italian Wine Connection

The Aglianico vine is said to have originated in Greece but now makes its home in Campania and Basilicata, Italy. It was brought to Campania by Greek settlers and its very dark grapes produce deep garnet coloured wines.

In early Roman times, it was the principal grape of the famous Falernian wine, a sweet white wine favoured by no less than kings and so named because it was made on the slopes of Mount Falernus. In its day, it was the ancient Roman equivalent of a First Growth wine today. Wines from this grape tend to be full bodied with pronounced tannins and lots of acidity. Thus, they have aging potential. The rich and full flavour of Aglianico wines makes it an excellent match for rich meats such as lamb, rich roast or stewed beef, most game and even duck.

In Campania, the grape is sometimes blended with Cabernet Sauvignon and Merlot. Youthful wines are very tannic and pack too much of a punch to be appreciated.They require a few years aging before they become supple and approachable. With aging, they develop fruitiness and balance and when well made, give off aromas and/or flavours of dark chocolate, black stone fruit and sometimes, a fleeting ferric tang.