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Chardonnay

Chardonnay is often referred to as the king of white grapes; a traditional grape responsible for producing the white wines of Burgundy and it is known for its noted importance in the production of Champagne.

STYLE:  Chardonnay can be bone dry crispy with clean acidity, when unoaked, as seen in Chablis, or full bodied/baked apple and oaky/buttery style as found in barrel fermented versions of the New World, like Sonoma County.  Flavors can depend greatly on winemaking techniques. Stainless steel fermentation allows much more focus on acidity and mineral, with hints of lemon, pear and or apple.  When allowed to go through malolactic fermentation (MLF), with battonage (lees stirring) and barrel aging; a softer, richer, and toasty style can emerge.

In North America, California produces largest quantity of and most popular style of Chardonnay.  The first successful production of commercial wines using Chardonnay started early1940s.  In 1976 “The Judgment of Paris” crowned Chateau Montelena victorious in a field of French wines and rocketed California Chardonnay to popularity in America.

ORIGIN: The origin of Chardonnay appears to come from Croatia (yes them again) with a seemingly extinct varietal called Gouais Blanc (although once I post this – someone may tell me of a producer still making it). The Romans then planted a cross-version of Gouais and a Pinot varietal in a “Jardin” (garden) and it adopted the name “Chardonnay” … perhaps the Jardin was in the town of Chardonnay (which is in the Macon)?

Chardonnay is also planted in Austria, Australia, Argentina, Chile, Hungry, Italy, Israel, Lebanon, New Zealand, Oregon, and South Africa.

AKA Aubaine, Beaunois, Gamay Blanc, Melon Blanc

Cabernet Sauvignon is one of the world’s most celebrated and important grape varieties, in terms of total plantings and total dollars.

Rivaled only by Merlot as the most planted dark-skinned grapes and gaining ground on Grenache as one of the most planted varietals on earth.

Cabernet serves as a dominate blending varietal backing up a majority of the Medoc/Haut Medoc’s productions and the elite wines or Napa Valley, Chile, and Argentina.

Cabernet is the king of red wine varietal offerings with strong retail, wine by the glass, high volume productions as well as artisan productions with even the highest of price tags.

Cabernet Sauvignon is a relative newcomer onto the world scene of fine red wine production; it did not make its way into the wines of Médoc and Graves until the late-18^th century.   Today, the late-ripening Cabernet is now the dominant varietal on the left bank of Bordeaux and is creeping into the right back as well.

Planted all over Europe, it is the blending varietal with Sangiovese in Italy’s Super Tuscans and stretches from Spain to lesser-known winegrowing regions like Georgia, Russia and Lebanon. In North America, Cabernet Sauvignon has found its niche as a pure varietal in almost every region in California as well as Washington.   In South America, it is seeing a meteoric rise in Chile and Argentina and to a lesser extent Brazil, Uruguay, Mexico, Peru and Bolivia.

Cabernet Sauvignon’s origin was under much speculation until 1997 when DNA profiling proved that it was the result of a cross between Cabernet Franc and Sauvignon Blanc; thought to have been a happy accident in one of the many vineyards planted with a mixture of vines.

The distinctive small berries and their high ratio of pip to pulp are the major factors behind Cabernet’s tannic power and structure while the thickness of its dark skins account for the depth of color, ability for long maceration and worthiness of long-term aging.

Cabernet’s most remarkable quality is its signature cassis and blackcurrant fruit, eucalyptus/mint/menthol and green pepper/vegetal like aromas and its sturdy tannin structure.

Cabernet Sauvignon has an ability to convey individual vintage and individual vineyard characteristics and to showcase winemaking and aging techniques and most importantly find a wide audience of eager enthusiasts.

AKA:  Bouchet, Sauvignon Rouge, and Vidure

Port requires some appreciation and the cool weather helps remind us to “drink more port!”

Rules – ABC’s – and the “10 things to Learn About Wine of Oporto”

1.  Port can now only come from Portugal, the region of Oporto is on the Douro River Valley of Portugal.

2.  Cabernet Port, Napa Port and Zinfandel Port are “styles” and not location based names.

3.  Vintage Port only occurs during the best vintages (1960, 63, 66, 70, 75, 77, 83, 85, 91/92, 94, 97, 00, 03, and 2005).

4.  Never have more than 3 vintages been declared in a single decade (that is threatened in the current decade) and never have back to back vintages ever been declared “universally” in Portugal.

5.  Port wine is fortified by the addition of a spirit to 20% alcohol – leaving the ripeness and sweetness.

6.  Vintage Port is made for long term “bottle aging” and represents the legacy of a winemaker (pressure is on!).  A minimum of 10 years is recommended for a nice mature wine experience (and ideally 20 or more!), but drinking young vintage port can be fun until it shuts down and asks for cellaring (about 4-5 years after vintage).

7.  Tawny Port is barrel aged and blended to create wines that are characterized in age styles – 10 year, 20 year, 30 year and 40 year.

8. Single vintage barrel aged wines are called “Coheitas” (sadly, not very common)

9.  LBV – Late Bottle Vintage and branded house style ports – (Fonseca “Bin 27,” Grahams “Six Grape,” Warres “Warrior”) are made to be drank now and use a Non Vintage approach to blending, much like the Champangne region – crafting house styles from reserves and proper blending.

10. Port is not made for a cigar, port is made for drinking and conversation.  It is healthy for the body to finish a meal with a glass of port, and it is healthy for the mind to continue conversation until your point is made clear or the person your trying to convince succumbs to superior worldly charm, enhanced of course by a nice glass of port.

Suggested foods

Vintage or Ruby – Chocolate and cheese, especially a nice blue veined cheese.

Tawny – Fruit pies like Pumpkin, Apple tarts, Carmel desserts, and ripe Cheeses

Questions

What is the most important grape used to make port wine?

What is the name of the liquor added to fortify port wine?

What else would you like to know about port?

Come back and see the answers and responses soon…. or visit our special class on Port – this Saturday 12/20 in Orange County California, or Sunday 12/21 in Los Angeles.

For information visit our calendar at www.learnaboutwine.com- Learn About Wine – The Source for Wine Education and Events.