New Perspectives on Wines of Uruguay

Last week the Uruguay Wine Fall Tour landed in Washington DC where 16 producers poured several wines each at  La Cosecha (voted one of America's Top 50 Best Wine Retailers in 2021). The tour was sponsored by Uruguay Wine, the brand used by INAVI - Instituto Nacional de Vitivinicultura to promote Uruguayan wine around the world. During a previous tasting almost a decade ago, the emphasis was strictly on Tannat -- introduced into Uruguay in 1870 by Basque immigrants and at the time had represented one-third of all wine produced in that country.  And yes, there were several single-varietal Tannat wines and Tannat-based blends poured at this event. However, I was more impressed by the emergence of other grape varietals and stylistic changes. 

Uruguay resides in the same parallels as its neighbors Argentina & Chile, but also South Africa, Australia, and New Zealand. The soils are mostly clay, there's plenty of sunshine, and the vineyards are primarily situated near the Rios de la Plata (across from Buenos Aires) or near the Atlantic Ocean. Think cool coastal breezes and balanced and structured wines. There's a relatively long wine-making tradition in the county as immigrants from Spain, Italy, and Germany brought their wine-making traditions and wine grapes with them. 

The first new trend I noticed was the expansion of Albariño. The grape was introduced into Uruguay by the Bouza Winery incorporating the family's Spanish roots from Galicia. They also farm several other winegrapes in five vineyards from the metropolitan areas of Montevideo and Canelones to the oceanic-influenced Maldonado region. These are Pinot Noir, Chardonnay, Riesling, Merlot, Tempranillo, and Tannat. The last three comprise their Mount Vide Eu - a full-bodied and structured wine providing a robust mouthfeel. Yet, it was their tropical fruit and saline-driven Albariño 2022 that piqued my interest in discovering who else was producing wines from this grape variety.

Bodega Garzon was the next station I visited and they poured a coastal and racy Albariño Reserve 2022 that featured grapefruit and refreshing acids and minerality.  In addition, their Pinot Noir Rosé 2022 was very provencal - elegant with layers of strawberries. 

Another excellent example was provided by Familia Deicas and their Atlantico Sur Albariño.  As the name suggests, the grapes are grown no further than 30 kilometers from the coast where the cooler temperatures allow for slow ripening and fresh wine. This version has similar acidity and saline as the Bouza but shows more floral and citrus notes.  Familia Deicas has been very innovative throughout the years by producing the first Sauternes-style noble rot wine in Uruguay, the first ISO 9001 Quality Certification in South America, the first Tannat Liqueur in Uruguay, the first Tannat produced according to the Bordeaux Cru Garage techniques in Uruguay, and many others.

Winemaker Santiago Deicas has continued this innovation through his  Bizarra Extravaganza brand. This project began in 2014 when he started making craft beer and inspiration from the purity of that beverage triggered the concept of producing natural wines. Two of these wines were presented at the tasting: the Vino Natural Amphora and Vino Natural Orange. The former is made from 100% Tannat and aged two months in Amphora and 10 months in concrete tanks. The latter is composed of Gros Manseng and Petit Manseng and is aged nine months in used French oak and concrete tanks. Both are truly unique with the Amphora showing fruit-forward Tannat.

Another fruit-forward innovative wine was the Pizzorno Maceracion Carbonica Tannat 2022. The wine was fermented using carbonic maceration in concrete tanks where, in a carbon dioxide-rich environment, most of the juice is fermented while still inside the grape. The resulting wine is low in tannins and showcases the grape's fruit - in this case, rich raspberries and cherries. The 4th generation at Pizzorno Family Estates also poured a very elegant Pinot Noir Reserve 2020 and a sturdy Tannat Reserve 2020 with the grapes from all of these wines grown in the country's largest wine region: Canelones. 

Another new perspective occurred while visiting the table for Bodega Cerro Chapeu. This 10th-generation family started producing wine in Catalonia in 1792 and in Uruguay in 1930. They are located in the Cerro Chapeu of the Rivera wine region which is located in northern Uruguay - very close to the Brazilian border.  This continental region is "characterized by its vineyards on the sides of hills and slopes, around 220 meters high, and its deep red sand soils with very good drainage and the seasons are drier with longer sun hours. Ideal for late-maturing varieties like Trebbiano and Malvasia. These are the grapes that form the Castel Pujol Folklore Pet Nat. The grapes are fermented separately and right before complete fermentation, they are blended and bottled. I was not expecting a fun wine like this. They also poured a delicious still version of the Pet Nat, the Castel Pujol Folklore Blanco, with plenty of fruitiness and surprisingly body. Finally, they continued to stretch traditional winemaking with the Castel Pujol Folklore Tinto -- 80% Tannat co-pigmentation with 20% Petit Manseng first press skins. What a mouthfeel. 

A similar co-fermentation occurred with Alto de la Ballena and their 2018 Tannat - Viognier Reserve. This is an 85% - 15% co-fermented blend aged for nine months in American oak barrels. The Viognier softens the Tannat and provides a pleasant floral aroma. This 20-year-old winery is located in the southeast and seaside region of Maldonado and also produces a luscious Cabernet Franc Reserve - silky and juicy in nature

Perhaps the most delicious Cabernet Franc was provided by Bracco Basca and their 2021 Cabernet Franc. Layers of dark cherries, structured, and a long satisfying tail. The winery was founded in 2005 by Darwin Bracco and Mirtha Bosca "but its vineyards have been in the family for 5 generations. Originally from Piedmont, Italy, the family moved to Uruguay and established in Atlántida region to continue the wine tradition".  This winery is also releasing several innovative products such as the first dry Muscatel in Uruguay as well as a Merlot - Ugni Blanc Claret. Fun, fantastic wines. 

Looking forward to visiting all these wineries in person one day. Cheers. 

Grappa, Brandy, Vidal, and Sangiovese at Maryland's Fiore Winery & Distillery

Since attending my first Maryland wine festival about 20 years ago and through various festivals and trade tastings over the successive years, I've wanted to visit Fiore Winery & Distillery. Yet its relatively remote location with its back to the Pennsylvania border in northeast Maryland hindered that effort. Fortunately this past weekend we traveled to visit relatives in Harford County who live only minutes away from the Free State's 12th bonded winery.

This year Fiore Winery is celebrating its 36th anniversary which doesn't include the many earlier years when founder Mike Fiore joined the Maryland Wine Association and planted two acres of 150 Vidal Blanc vines. After making the difficult decision to become bonded they expanded the plantings with more French hybrids such as Chancellor and Chambourcin and it was a bottle of an aged Reserve Chambourcin that drew my attention to the winery and the wine I would seek out at future tastings and festivals. The family added several vinifera grapes to their portfolio including a uniquely Maryland Sangiovese to honor Mike's Italian heritage. And eventually seeing the popularity of craft distilling on the horizon, they incorporated distilling and warehouse operations into the farm.

Their current lineup includes a large range of dry to sweet wines and traditional spirits to flavored moonshine. The three of us shared two wine flights of seven wines each and a spirit flight of four samples. For the spirits, I chose the Bourbon Whiskey ($34.99), Straight Rye Whiskey ($29.99), Apple Brandy ($29.99), and Grappa Nicholas Reserve ($39.99). The two whiskies were excellent representatives of their genres with the Bourbon rounder than the Rye, but both having a dry lasting finish.  The Apple Brandy is a solid spirit where the apple fruit dominates the palate and ends with a clean pomme finish. Fiore produces two grappas by distilling the leftover pomace from their estate-grown grapes. The Reserve is produced by aging a portion of that spirit in specially designed 30-gallon oak casks for a minimum of two years. This rounds out the intense profile of the grappa providing roundness, nuts, and honey. Nicely done. 

We stuck to mostly their dry wines and for the whites, their traditional dry Vidal Blanc ($14.99) being the consensus among our party. The wine provides plenty of tropical and stone fruit notes and refreshing acidity -- excellent for a sunny, autumn day. Their Chambourcin 2016 ($19.99) is still one of the best produced in the Free State, aged two years in oak, and shows loads of dark fruit (without the jamminess) with a round slightly tannic finish. We tried the single varietal Cabernet Sauvignon, Cabernet Franc, and Merlot but these grapes are better represented in the Proprietor's Select Meritage 2014 ($39.99) -- a proprietary blend aged two years in new Hungarian oak barrels.  A mouthful of structured fruit and a lasting tail. Fiore is an east-coast pioneer in planting Sangiovese and offers two versions in their tasting room. The Sangiovese 2013 ($19.99) is a fresher wine whereas the Proprietor's Select Sangiovese 2014 ($39.99) is aged longer in new Hungarian oak barrels which helps create a fuller character with some earthiness and chocolate mixing with the dark fruit. The final wine was the Green Apple Riesling ($12.99) which is also canned and a little sweeter than the others. However, the tartness of the apples and acidity from the Riesling helps alleviate that sensation for a refreshing palate cleanser. 

During the visit, we learned more about the area and hope to return soon to visit the neighboring breweries (in both PA and MD) and hike to Kilgore Falls --  Maryland’s second-highest free-falling waterfall. See what other craft beverage operations are in the area using theCompass Craft Beverage Finder. Cheers. 

Studying for the Certified Cider Professional Level 1 Exam with Sage Bird Ciderworks Virginia Hewe's Crab

I finally began preparing for the Certified Cider Professional (CCP) exam this week as part of the BevFluence New Perspectives on Cider, Perry, and Brandy campaign and thought that the Sage Bird Ciderworks Virginia Hewe's Crab would be an appropriate study device. The American Cider Association (ACA) presents two levels for the CCP, " Level 1 CCP is designed for people who would benefit from a deeper but still introductory level of cider knowledge. The more advanced Certified PommelierTM test covers more in-depth cider knowledge, including sensory evaluation". 

The Level 1 CCP exam focuses on seven categories (1) Apples, the Orchard & History; (2) Cidermaking; (3) Evaluation; (4) Families & Flavor; (5) Keeping & Serving; (6) Food & Cider; and (7) Social Responsibility. I will now present the Virginia Hewe's Crab cider in terms of reviewing for the CCP. 

Sage Bird Ciderworks is located in downtown Harrisonburg, Virginia and opened a couple years ago due to the persistent hard work of Zach and Amberlee Carlson. This is the first cidery in the home of the Dukes and they offer a wide array of various styles and apple varieties including Hewe's Crab from their Age Old Apples series. 

Hewe's Crab was once the most popular apple variety in Virginia and is thought to be a cross between the native American crabapple, Malus angustifolia, and a domesticated European apple. The Hewe's Crab apples for this cider were harvested from orchards in the mountains surrounding the Shenandoah Valley. These are most likely low-density and freestanding orchards with relatively wide spacing between the trees.  Each individual tree is also most likely a graft of a Hewe's Crab scion fused to a rooted tree. 

The Hewe's Crab apple itself is considered Bittersharp with the bitter implying high tannins (polyphenols) and the sharp implying high acidity (malic acid). This is based on the Long Ashton Research Station (LARS) classification. The tannins and acidity can provide this cider the capability to age.  The apple's flesh is white so makes a clear cider as opposed to some cider apples with pinkish flesh which can add a little color to the cider without having to macerate on their skins - unlike red wine grapes. However, I believe this cider was aged several months in oak which will impart color and other flavors. 

Let's look at this particular cider bottle. Since the cider is over 7% abv, its label is regulated by the TTB, whereas labels for ciders under 7% are regulated by the FDA. The TTP requires the ABV, total volume, name and address of the producers, and whether the cider contains sulfites. You will not see vintages or designated geographic areas like the wine AVA system. This label provides additional information stating its sweetness level (dry) and composition -- 100% Virginia grown, single heirloom Hewe's Crab Apples. 

This Virginia Hewe's Crab cider is made from 100% apples and thus falls into the cider category as opposed to the Perry, Fruit Cider, Botanical Cider, or Dessert Cider categories. The ACA uses five commonly accepted flavors that we can taste so let's examine this cider in terms of sweetness, acidity/sourness, bitterness, salt, and savoriness. This is a caramel-colored cider, completely dry, with a tart, tannic, and full-bodied. There is a general savoriness I think both from the flesh and the oak treatment. The cider also provides an interesting array of pineapples, raisins, and a little saltiness or saline. 

The ACA recommends several food and cider pairings - particularly with a Bittersharp cider apple like this Virginia Hewe's Crab.  The acidity has a cleansing quality that cuts through fat and rich flavors and thus refreshes the palate. High tannins can have a similar effect. Think beef short ribs, pork schnitzel, sausage,  nutty and mushroom flavors, and dense cheeses. And because of the cider's rich tannins, it can be paired with similar intense foods and not be overwhelmed.

The preparation for the CCP sure increases the amount of information to process when evaluating a cider. Cheers. 

Languedoc: The New French Wine Scene by Vins du Languedoc

Recently I attended a seminar and wine tasting titled Languedoc: The New French Wine Scene and presented by Vins du Languedoc. I thought I knew a lot about the region but in reality - not so much. Thank you Erik Segelbaum. Particularly for informing us of the History of Innovation in Languedoc starting with fortified wines in 1295, sparkling wines in 1544, grafting in 1873, and the recent research into organic and heat-resistant grapes. (more to follow on these innovations)

Languedoc is located in southeast France on the Mediterranean and is comprised of 20 AOPs representing 90k+ acres of vines. These vines - representing 26 main grape varieties - receive more than 300 days of sunshine each year and are planted in generally limestone soils along with low-lying scrub and herbal vegetation. The region can be divided into three growing zones: Mediterranean, Atlantic, and Hills & Mountains.

The Mediterranean or Coastal Plains zone is the warmest with abundant sunshine and mild, wet winters. The soils are mostly limestone with mineral-rich clay and sandstone. Indigenous grapes such as Piquepoul, Bourboulenc, and Clairette thrive in this zone.  And that was evident by the Villa Noria La Serre 2021 ($30) - made from 100% Piquepoul farmed organically in the AOP Picpoul de Pinet region. This wine has more body than others as it is matured on its lees but retains freshness and a strong citrus profile.

The Atlantic Zone is much cooler and moist and is shaped by two winds -  the crisp and dry Atlantic wind from the west and the warm Mediterranean wind from the east. The coky soil of sandstone and limestone also assists in creating a very distinct terrior. This zone is widely planted with several better-known French varieties, Cabernet, Chardonnay, and Malbec as well as the local Mauzac used in sparkling Limoux wines. Several domains stood out starting with Domaine de Brau in AOP Cabardès. Their Cuvée Château 2020 ($14)  is a fresh, but luscious blend of Syrah, Merlot, Grenache, and Cabernet Sauvignon. And their Etymologie 2020 is a more structured blend of the same grape varieties. An excellent wine.

Finally, the Hills & Mountains zone has a dry and hot climate with longer diurnal cooling. The soils are mostly sandstone and limestone and the higher elevations and volcanic subsoils lead to more mineral-driven wines. The grape varieties planted here are shared with its southern Rhone neighbors - Grenache, Syrah, Mourvedre, and Carignan. Most of the wines poured at this session were from this region and the red blends were in general structured with a fresh, full mouthfeel. 

Calmel & Joseph poured a few wines with the Entre Amis 2020 ($39) from AOP Languedoc Pézenas as a standout. It is a blend of 40% Syrah, 40% Mourvèdre, & 20% Grenache and think blackberries and figs followed by herbs and a structured finish. The Terre des 2 Sources Empreintes 2020 had a similar structure and freshness with more red fruit.  And their AOP Terrasses du Larzac Caprices 2019 is a blend of predominately Syrah, then Grenache, and Carignan and has a fresh mouthfeel and brings us back to dark fruit and savory spices. The Domaine Saint-Martin d'Agel Pèlerin 2020 is a fabulous blend of  45% Syrah, 30% Grenache, 15% Carignan, & 10% Mourvèdre that has velvety red fruit and noticeable minerality.  Finally, Château de Lascaux is a multi-generation family winery - we are talking 14 generations of winegrowers. Today they farm 85 Demeter-certified hectares in AOP Pic Saint-Loup. Their Carra 2020 ($22) is a GSM blend of 70% Syrah that is plainly delicious with a vibrant mouthfeel and juicy red fruit.

Grape Spotlight: AOP Limoux Blanquette de Limoux Mauzac Blanc

Blanquette de Limoux is considered to be the first sparkling white wine produced in France and it was created long before the Champagne region became world-renowned. Although the vineyards date back to the 5th Century BC, introduced by the Greeks, this particular wine was discovered in 1531. A hundred years before Dom Perignon, some Benedictine Monks were fermenting a white wine at the Abbey in Saint-Hilaire.  It was produced in cork-stoppered flasks (the cork oak forest south of Limoux was an important factor). To this day an age-old tradition is followed to bottle at the time of the full moon in March ready for the warmer weather to start the secondary fermentation that produces les bulles (the bubbles) and the fabulous sparkle within the bottles. -- The Good Life France

This fact was highlighted during a recent seminar I attended titled Languedoc: The New French Wine Scene and presented by Vins du Languedoc. This region is located in southeast France on the Mediterranean and is comprised of 20 AOPs representing 90k+ acres of vines. AOP Limoux is a sub-regional appellation located close to the Pyrenean foothills and includes three sparkling wine AOPs: Crémant de Limoux, Limoux Blanquette de Limoux, and Limoux Méthode Ancestrale.  Mauzac Blanc is the dominant grape with each region allowing different percentages. Limoux Blanquette de Limoux and Limoux Méthode Ancestrale both obtain secondary fermentation in the bottle with Limoux Blanquette de Limoux using dosage and Limoux Méthode Ancestrale being bottled when the must reaches 5-6% abv.  

The AOP Limoux and three sparkling AOPs share similar growing conditions affected by the two main geographic influences: the Atlantic and the Mediterranean. These are a cool, moist climate affected by the crisp and dry Atlantic wind from the west and the warm Mediterranean wind from the east.  In addition, the region's vineyards are higher and thus cooler than others in the general Languedoc appellation. The soils are rocky, mostly sandstone and limestone, providing excellent drainage. 

The Limoux Blanquette de Limoux AOP requires 90% Mauzac Blanc (plus no more than 10% Chardonnay and/or Chenin Blanc) with "Blanquette" representing the grape's local name. Mauzac prefers the region's limestone soils and cooler temps as it is a late-ripening variety and requires slow ripening.  The grape's dominant profile is honey and green apples. 

The most popular Limoux Blanquette de Limoux sparkling wine in the U.S. is most likely the Saint Hilaire Blanquette de Limoux with its recognizable yellow-orange label and honors the Benedictine Monks from the Abbey in Saint-Hilaire.  The 2019 vintage is composed of 95% Mauzac and 5% Chenin Blanc and is extremely clean with a dry and crisp green apple profile. Love the yeasty aromas and the creamy texture that proceeds the effervescence. 

Wine Tour Across Borders: Croatia and Hungary; Osijek-Baranja County and Villány

A cross-border region where rivers connect, not divide

During our Spring trip to Croatia and specifically in the historic city of Osijek, I saw a poster advertising the Wine Tour Across Borders. The program has many sponsors but it centers upon the Tourist Boards of Osijek-Baranja County and Villany and obviously reflects the shared culture between the two regions. Baranya (Baranja in Croatian) translates to marshland in Slavic and the swampy region is bordered by the Drava and the Danube rivers and is divided by the Croatian-Hungarian border.  Another translation of Baranya is "Mother of Vines and viticulture is robust.  

Up until the Treaty of Trianon, the two regions were joined together within the Roman Empire, the Hunnic Empire, the Kingdom of the Ostrogoths, the Kingdom of the Lombards, the Avar Kingdom, the Frankish Empire, the Balaton Principality, the Bulgarian Empire, the Kingdom of Hungary, the Ottoman Empire, the Habsburg monarchy, the Austrian Empire and the Austria-Hungary.  After Trianon, the territories were split between Hungary and Yugoslavia. 

Living within these various empires and trade routes the multiple ethnicities combined aspects of various cultures (Hungarian, Croatian, Swabian (Germans), and Serbian). These influences include architecture, culinary dishes, and of course, wine grapes. Kekfrankos <=> Frankovka is obviously a shared grape, but since the regions lie near the infamous 45-degree latitude, many international grapes thrive in their vineyards: Cabernet Franc, Merlot, Pinot Noir, and Chardonnay. 

In northwestern Baranja, close to the Danube, the town of Zmajevac is located on the slopes of Baranja Mountain. For centuries, vines have been grown on Banova kosa, an elevation that stretches west-east along the entire region.  Zmajevac grew out of the Roman colony of Ad Novas and the Romans called "kosa" the Golden Hill.  The vineyards survived the various kingdoms and occupations and today several wine cellars are dug into the southern slope of the mountain with vineyards situated right above.  The Turkish name for these cuts is "sarduk" while the wine cellars or houses are called gators. Within these cellars, the temperature remains constant between 53 and 59 degrees Fahrenheit. According to one of the top wineries, Josic Winery, "Sarduks are considered one of the most prominent original cultural and historical treasures of this part of Baranja".  Looks very Hungarian to me. 

In 1999, the Osijek-based Josić family purchased a wine cellar built in 1935 and restored it by adding modern technology but keeping the original appearance. Simultaneously they purchased 1.6 hectares of languishing vines and a winery restaurant was established. Based on our visit, both are flourishing with the restaurant offering numerous river fish specialties such as perkelt, stewed fish, smoked fish - sometimes cooked over a spit, as well as the goulash, game, and other meat dishes.

Their food menu suggests wine pairings for each dish and we indulged in multiple courses - nine to be exact and paired with eight wines - with the duck perkelt and paprika fish stew the most memorable. There were several wines we anticipated such as Traminac, Grasevina, and a Frankovka blend, but they also offer a pleasant Pinot Bijeli (Pinot Blanc) and a solid Grand Cuvee (Cabernet Franc, Cabernet Sauvignon, and Pinot Noir)  Yet, the standout wine was the 2018 Cabernet Franc -- aged 1.5 years in both barrique and bottle. Textured with layers of red fruit and juicy tannins. Interestingly the wine labels depict rare or endangered species of birds that live in this area with the original design signed by the academic painter Sabina Ostojić and the famous photographer Mario Romulić. 

Kneževi Vinogradi or Prince's Vineyards is located southwest of Zmajevac and also has Roman roots. Locals also refer to it as Suljoš and it is one of the oldest places in Baranja. Belje Winery operates two facilities in or near the village of Kneževi Vinogradi. Their Old Cellar is the largest gator in Slavonia and was dug into the hill in the center of the village.  It was first mentioned in 1526 in the descriptions of the Battle of Mohács where it was used as a stable. [This was an overwhelming Otttomen victory leading to the destruction of the Kingdom of Hungary and the first siege of Vienna.] 170 years later Prince Eugene of Savoy was awarded an estate between the Danube and Drava rivers after his victory over the Turks at the Battle of Zenta in 1697. [The Turks had been slowly retreating from the Pannonian Basin since the second siege of Vienna in 1683.]  According to the winery, "At Belje, Eugene of Savoy built a castle and unified 19 surrounding villages into an agricultural estate where he developed crop husbandry and livestock breeding and in the village of Kneževi Vinogradi, where there already were large wine cellars, he built an irrigation system and planted grapevines". 

From that time the Old Cellar was expanded to three floors spanning 1,200 square meters. It holds wooden barrels made of Slavonian oak from the forests of Spačva and a wine archive containing 20,000 samples, with the oldest bottle, a Cabernet Franc, dating back to 1949.  Recently Vina Belje built a new state-of-the-art, 10,000 sqm winery within the confines of their vineyards. 

The wines from Vina Belje were very impressive, particularly those from their Premium and Goldberg brands. The Premium Blaufränkisch shows its suitability in the overall Baranya region and shows sherry notes with rich cherry fruit, slight spices, and noticeable tannins. The Premium Graševina is Belje’s most important wine and showcases the fresh green apple and bitter almonds characteristic of the Slavonian Graševina. The Premium Pinot Noir 2015 was the overall favorite with its integrated fruit (red and black fruit), a fresh mouthfeel, and structured tannins. A great selection of affordable wines -- all under $10.

Villány is a village in southcentral Hungary with a strong Swabian influence, evident in its rows of traditional whitewashed cellars. [The Danube Swabians refers to German settlers used by the Hapsburgs to repopulate the devastation inflicted by the Ottoman occupiers. During the 18th century, nearly 150,000 Germanic settlers moved into the territories of today's Hungary, Croatia, Serbia, and Romania.] Villány is known as the "Mediterranean of Hungary" because of its relatively warmer climate and vines also benefit from mountains in the north that protect the area from cold northerly winds. Southern ranges help establish a micro-climate where the number of sunny hours is the highest in the country. Villány is known for Bordeaux, Rhone, and Burgundy grape varieties as well as a few indigenous grapes like Kékfrankos and Kadarka. 

Grape cultivation in Villány probably originated with the Celts, and continued with the Romans as an inscription on a Roman-era altar stone discovered on the hillside of Szársomlyó documents 50 hectares of vine stock plantings. The Magyars continued this practice and, in his deed of foundation of the Szársomlyó Castle, King Béla IV mentions vineyards on the outskirts of Harsány. However, during the Turkish wars, the vineyards suffered terribly; and were rehabilitated when Serb and German settlers moved into the area. At the same time, these settlers introduced Hungarians to new grape varieties (Kadarka and Portugieser) as well as new winemaking and storage techniques. Villány wines soon were exported throughout Europe and the Americas and the region thrived until the phylloxera arrived in the late 1800s. Just like the rest of Europe, Hungary's vineyards suffered almost complete devastation. As over half the vineyards perished; a local grower, Zsigmond Teleki, established an experimental stockyard in Villány to test varieties of rootstock - both American and domestic. He eventually created several rootstocks that were used to reconstruct vineyards, in Villány, Hungary, and throughout Europe. With this reconstruction, Bordeaux varieties, as well as Syrah and Pinot Noir, were planted in this temperate climate.

Sauska Winery opened in 2007 and farms multiple sites in Villany. I've tasted several vintages of their Kadarka over the years and recall them as medium-bodied wines with layered cherries and a bit of spice. And their  Villány Cuvee 7, usually aged 15 months in French Oak, in general, is a fantastic silky and textured wine.

Years ago we met the Swiss and German owners of the Heumann Winery at the Hungarian Embassy.  They accommodate the Bordeaux style with the Terra Tartaro Meritage blend of Cabernet Sauvignon, Cabernet Franc, and Merlot while staying true to local grapes with an excellent Blaufränkisch.

Wines from Gere Attila Winery were being poured during a wine festival in Osijek from a booth advertising the Wine Tour Across Borders. This multi-generation organic winery produces several wines that are easily recognizable in Croatian Baranja. These include Kékfrankos (Frankovka ), Olaszrizling (Grasevina), Pinot Noir (Pinot Crni), and Cabernet Franc which is rebranded Villányi Franc. It was this Villányi Franc 2018 Csillagvölgy that was being poured at the festival - bright fruit, plenty of spices, and structured tannins. 

Organic and Vegan Wines from Italy's Corvezzo Winery

"Skins are thicker and this helps wines develop better aromas. For this reason, I believe that organic grapes have the potential to generate superior wines.", Giovanni Corvezzo

Corvezzo is a third-generation family-owned and 100% certified organic winery located near Treviso, between the cool Dolomite Mountains and the sunny Adriatic Sea. They currently organically tend 154ha of vines and are in the early stages of converting to biodynamic farming. The winery was founded in 1960 by  Giovanni and Maria Corvezzo and over the next three decades their sons, Giuseppe and Renzo, expanded the number of vines and started experimenting with a more sustainable approach to viticulture with integrated pest control. 

In 2009, Renzo’s son Giovanni took charge of operations and over the next decade converted it into a completely certified organic operation. And in 2017, the first organic Prosecco was released. Simultaneously, Giovanni moved to a vegan approach in the winery by replacing the use of animal products (egg whites, gelatin, fish bladders, or milk proteins) with bentonite clay during the fining process. 

Giovanni believes that these procedures improve the quality of the grapes as based on the quote above. He also believes that organic farming gives wines better balance and greater fruit concentration in addition to enhanced aromatics. These features were definitely apparent in the three sample wines that we received. 

Pinot Grigio Delle Venezie DOC 2020 ($13)
This is the weightiest Pinot Grigio I've tasted in recent memory; perhaps due to 5% aged in oak. Intense aroma followed by stone fruits and lasting acidity.
 

Prosecco DOC Rosé - Extra dry Millesimato 2020  ($13)
This is a blend of Glera and Pinot Nero (Pinot Noir) undergoing secondary fermentation using the Charmat method. This sparkling Rosé was a great surprise, velvety with layers of red berries and a refreshing bready effervescence. 

Prosecco DOC Treviso Extra Dry 2020 ($13)
This is a blend of 85% Glera and 15% DOC admitted grapes also undergoing secondary fermentation using the Charmat method. Lots of green apples, some pear, and a very satisfying finish. 

Amazing values for all three wines. 

Grape Spotlight: DO Navarra Ribera Alta Graciano with Bodegas Alconde

Navarra’s reputation for making exceptional wine blossomed during the late Middle Ages, as pilgrims traveling along the Camino de Santiago—a medieval pilgrimage route currently enjoying a dramatic resurgence in popularity—began noting the particularly high quality of wines they encountered as they made their way through the Kingdom of Navarra, en route to the shrine of St. James the Apostle in Santiago de Compostela, roughly 400 walking miles to the west, in the northwestern Spanish province of Galicia. (Rioja, Navarra’s next-door neighbor to the west, found its own early fame in precisely the same way.)  -- Navarra Wine

Navarra is not only the convergence of Camino de Santiago pilgrims and traded between the Iberian Peninsula and the rest of Europe, but also a "rugged, transitional zone at the convergence of three major climate types–Mediterranean, Continental, and Atlantic".  This results from its proximity to the Bay of Biscay (Atlantic Ocean) to the northwest, the Pyrenees to the northeast, and the Ebro River -- all combine to moderate the temperatures within the inherent Mediterranean climate. This convergence helps create a diverse landscape comprising a semi-desert basin, lush woodland hills, and high mountain peaks, all within a total area smaller than that of Connecticut.

The D.O. Navarra wine region occupies roughly half the area of the municipal region of Navarra, with approximately 11,500 hectares of vineyards. The D.O. is bounded to the north by the verdant lower slopes of the Pyrenees, just below Pamplona, and extends southward and outward, down a series of river valleys until the region reaches its southern terminus at the arid Ebro basin. Because of its geographic and climatic diversity, five sub-zones were created: Baja Montana in the northeast, Valdizarbe in the north, Tierra Estella in the northeast, Ribera Alta in the center, north of the Ebro, and Ribera Baja in the south below the river. A small section of Navarra is classified as Rioja DOCa (Denominación de Origen Calificada)".

Ribera Alta is situated along Navarra’s midsection -- a transitional belt between the semi-arid south and the dry north -- with a large concentration of wine-growing centered around the historical town of Olite. Many of the 4,125 hectares of vines are planted along the gentle slopes leading to the River Ega. Far from the influences of the Atlantic and the Pyrenees, Ribera Alta is typically warmer than its three neighboring subzones to the north. It contains a mixture of soils, depending on elevation and substrata composition. On most slopes, soil depth and particle size vary, with layers of fine or silty loam alternating with marl and sand. There are exceptions where vineyards sit atop shallow, loamy-clay soils with marked calcareous content. 

Photo Courtesy of Bodegas Alconde

Although Graciano is considered indigenous to Navarre, it is considered a minor grape with less than 2% of D.O. Navarra plantings. Perhaps because this variety is susceptible to mildew and very low-yielding. Wines made from Graciano have moderate tannins and an intense aroma that makes the variety very popular with winemakers to use in the classic Rioja blend with Tempranillo and Garnacha.

However, just to the west of Olite, in Lerín, Bodegas Alconde produces a single-varietal Bodegas Alconde Graciano X01 (14%).  Viticulture in Lerin is at least as old as the Roman era as evident by the wine artifacts found at the Roman villa at Arellano. Later in medieval times, there is documented evidence of the wine trade between Navarre and the Basque Country and La Rioja written in the La Saca of 1356 -- "a document which, by order of the Crown of Navarre, contained the records of this national export of the wine produced in the town".

According to Bodegas Alconde, "we bring together the whole tradition of winemaking that dates back to Roman times. We are local winegrowers, we are from here, we are Lerineses and we have been growing vines and making wine for many, many generations. In fact, we don’t even know from when because it is not documented. We only know that our grandparents, our grandparents’ grandparents, and their grandparents… all made wine".

In fact, Bodegas Alconde was created in 1956 as a collective of several small family winemakers who learned their craft directly from techniques passed from previous generations. They combined their vineyards -- 150 hectares of vineyards and all at least 50 years old and sometimes over a century old -- with the shared goal to create quality Ribera Alta wines. The vineyards around Lerin experience old winters and hot summers and are planted in poor and limy soils that are suitable for small yields.  The grapes for the Bodegas Alconde Graciano X01 come from such a low-yield plot. The wine is immediately impactful from its strong floral aroma which yields to bright silky cherries and a structured soft finish. Excellent. 

Maps courtesy of  Navarra Wine.

Inventing the Catoctin Mountain Craft Beverage Trail

According to wikipedia, the "Catoctin Mountain, along with the geologically associated Bull Run Mountains, forms the easternmost mountain ridge of the Blue Ridge Mountains, which are in turn a part of the Appalachian Mountains range. The ridge runs northeast–southwest for about 50 miles (80 km) departing from South Mountain near Emmitsburg, Maryland, and running south past Leesburg, Virginia, where it disappears into the Piedmont in a series of low-lying hills near New Baltimore, Virginia. The ridge forms the eastern rampart of the Loudoun and Middletown valleys".

Furthermore, "Catoctin Mountain traverses Frederick County, Maryland, and extends into northern Loudoun County, Virginia. It rises to its greatest elevation of 1,900 feet (580 m) above sea level just southwest of Cunningham Falls State Park and is transected by gaps at Braddock Heights (Fairview Pass), Point of Rocks on the Potomac River, and Clarke's Gap west of Leesburg, as well as several other unnamed passes in Maryland and Virginia. The mountain is much lower in elevation in Virginia, reaching its highest peak just south of the Potomac at Furnace Mountain (891 feet/271 m) and with only one peak above 800 feet (240 m) south of Leesburg".

This past Sunday I decided to visit a few craft beverage establishments starting near Frederick, Maryland then move south towards the Potomac and back into the Commonwealth.  Inadvertently I had traversed a potential Catoctin Mountain Craft Beverage Trail running parallel to the mountain and along Route 15. Seems like a well-matched partnership that the proper entities should investigate.

Dragon Distillery, Frederick Maryland
I set out for this distillery in order to sample a couple of their Ready-to-Drink cocktails as we wind down the BevFluence RTD campaign. And I learned earlier that they were the first East Coast distillery to launch an RTD product.  They have a couple that I really enjoyed starting with the 20 proof Dragon's Mule - a take on the popular Moscow Mule. The recipe calls for Barritt's Ginger Beer, vodka, and artificial flavors; I was surprised by its lack of sweetness and generally pleasant vibe. I also sat down to their 38-proof Dragon's Draft Bourbon & Cream Soda. Although it uses sugar-free cream soda it comes across as a little sweeter but plays nicely with the bourbon.  

On previous visits I had tasted their traditional moonshine and whiskey, so today I delved into their flavored products starting with the FigZilla Fig Infused Whiskey. Despite the name, vanilla overtakes the subtle fig which is most noticeable on the nose. A very smooth, drinkable whiskey.  You must be a coffee lover to enjoy the Dwarven Morning Blend -- where coffee completely overwhelms the white rum. Instead, I came home with a bottle of the Sultan's Surprise Toasted Coconut rum for its cocktail potential. It has a little more burn than the other two, but the toasted coconut will play nicely with the iCiNG Pina Colada flavor shots. 

Willow Oaks Craft Cider and Wine, Middletown Maryland
This cidery is a subset of Country Pleasures Farm, a 35-year-old family farm and orchard located in the Middletown Valley - with Catoctin Mountain in the background. While talking to proprietor Eric Rice, I learned quite a bit about the region's history, the farm, and Maryland cider regulations. His, and many surrounding farms, were originally part of a colonial land grant that waited until the late 20th century to be subdivided.  Rice planted his farm 35 years ago and at the time there were no certified organic farms in the Free State and not a single organic orchard on the East Coast. More firsts on this tour - the first organic farm in Maryland and the first organic orchard on the Atlantic. Rice has planted a large number of traditional cider apples, some newer varieties, a couple English and French cidre apples, plus Asian pears.  Even though cider is the focus, Maryland regulations are still in their infancy where cider making was illegal only 13 years ago; thus Willow Oaks is registered as a winery.  

The ciders are all fermented using natural yeast and at times bottled unfiltered.  I went through a flight of six which highlighted the preferences of Washington, Jefferson, and Jackson. The All In is their flagship and this organic cider blend is aged in neutral oak barrels. The natural fermentation is telling, with an appealing refreshing finish. The Blue Note enhances this process with organic blueberries adding tartness and berry fruit to the tangy apples. The Confluence is a juicy heritage blend of Spitzenburg and Winesap apples with rounded tannins that provide a contrast to the previous tangy ciders.  I was all in on this cider, bringing a bottle home. The Appearition was the first perry on the flight but was overshadowed by the Pairing - also organic Asian pears, but this time infused with fresh pressed ginger juice. Very unique.  The final cider, and another in my cellar, was the Gloaming, a delicious blend of organic apples and organic black currants. Tart for sure, but also dry, fruity, and refreshing. 

Smoketown Brewing Station, Brunswick Maryland
Situated on the Potomac River, Brunswick is a transportation and recreation hub with many activities involving the river and Chesapeake and Ohio Canal Towpath. It also contains a bridge spanning the Potomac that leads directly into the bowels of Loudoun county. Smoketown Brewing Station sits in a converted fire station and theatre near the bridge and houses plenty of history within its walls. Plus the spirit of Walter Rice which is the namesake for their best offering, the Walter's Spirit Bourbon Barrel Aged Porter. This beer was aged four months in A. Smith Bowman bourbon barrels and is one of the best of 2022; an excellent melding of chocolate and bourbon & honey and vanilla. The brewery has plenty of other beer styles ready to satisfy the most discriminating palate. I enjoyed the low abv "Cherry Lane Social Club" Cherry Berliner Weisse enough to purchase a crowler. The Patsy Hazy IPA is named after the famous country singer who once performed in the second story Swing Hall and is juicy and delicious. The Fighting Fifth Cream Lager was a little too sweet for this palate, but the "Couchboy" Pilsner is a new favored lawnmower beer. 

Corcoran Vineyards and Cider, Waterford Virginia
Our favorite family cider and wine producer is on a direct line from Brunswick, over the Potomac on the Berlin Turnpike. A historical note that Brunswick was once called Berlin until it started being confused with the town on the Eastern Shore. Lori and Jim are good friends so I try to visit whenever I'm in the area.  Their standard flight of ciders consists of the Sinful, Original, Popo Peach, and Knot Head. These are made using Virginia-grown apples and each with a unique technique. The Sinful is dry but with added cinnamon and all-spice. The Original is just apples but fermented using champaign yeast. As the name suggests, Popo Peach includes some peach juice and the Knot Head is aged in whiskey barrels. This last is still my favorite, but they are all solid ciders. Would love to see these and other Maryland and Virginia ciders in the Cider: New Perspectives on Cider, Perry, and Brandy campaign. Cheers.