tag:blogger.com,1999:blog-77924432803000423722024-03-13T06:26:52.480-04:00WineCompassFocusing on the world of wines, beer, and spirits that we experience through our travels at <a href="http://www.winecompass.com">WineCompass.com</a> and <a href="http://thecompasscbf.com/">theCompass Craft Beverage Finder</a>. Todd M. Godbouthttp://www.blogger.com/profile/14313670575438968131noreply@blogger.comBlogger1508125tag:blogger.com,1999:blog-7792443280300042372.post-19478900278582250092024-03-09T15:30:00.002-05:002024-03-10T10:37:09.311-04:00Another Exploration into Uruguay Tannat<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmCzLVrsnU24P0q2joDc13eBzGcEj83yZ4ETjGiGdLkLXVoQHlbxZisCqxp0zePYn4GhaxS35VPCssZ_A8YVrY9XJZgw4YqBGVXOdGCfqkay88lBO5y3549LIdq51OH8W90UYJGKFp8x3LR7z1sWmw27CQXvOkfCJJPEW_M7EiuUZTpZnITOSAaSLhhO_b/s3515/20240301_101748.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3515" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmCzLVrsnU24P0q2joDc13eBzGcEj83yZ4ETjGiGdLkLXVoQHlbxZisCqxp0zePYn4GhaxS35VPCssZ_A8YVrY9XJZgw4YqBGVXOdGCfqkay88lBO5y3549LIdq51OH8W90UYJGKFp8x3LR7z1sWmw27CQXvOkfCJJPEW_M7EiuUZTpZnITOSAaSLhhO_b/w172-h200/20240301_101748.jpg" width="172" /></a></div>Last week I was able to continue my exploration of Uruguay wine - specifically <b>Tannat</b> - through a Masterclass presented by Peter Granoff, MS. and sponsored by <a href="https://uruguay.wine/en/" target="_blank"><b>Uruguay Wine</b></a> and <a href="https://www.inavi.com.uy/" target="_blank"><b>INAVI (Instituto Nacional de Vitivinicultura)</b></a>. The seminar stressed the lighter and fresher versions of Tannat rather than bold, heavily oaked expressions as well as the 200+ soil types and maritime influences. <p></p><p>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. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihjqMnoBp25hFp_j0eww6OoBC-OuCim4A3WB9egSoXt-iJUFoJzN6cQ9Hb9yiwL4M0mRmKkgP8jCWsxtmMpfNg6zy88RP_emzhmq9eAHEgz0T9J2ygJQ2rMKl61VKGHfQTJLUkeJHFMMPNqEFFOdmLeYETXu81Eol8zGsZBQU5qe0KHXFc53EW-9T1Jdfx/s4032/20240301_154742.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihjqMnoBp25hFp_j0eww6OoBC-OuCim4A3WB9egSoXt-iJUFoJzN6cQ9Hb9yiwL4M0mRmKkgP8jCWsxtmMpfNg6zy88RP_emzhmq9eAHEgz0T9J2ygJQ2rMKl61VKGHfQTJLUkeJHFMMPNqEFFOdmLeYETXu81Eol8zGsZBQU5qe0KHXFc53EW-9T1Jdfx/w200-h150/20240301_154742.jpg" width="200" /></a></div>It's most important to stress the maritime influences upon viticulture. According to our prep material, "About a third of Uruguay has an Atlantic coastline. The dominant winds in Uruguay come from the sea, bringing with them cool, rainy conditions resulting in about 1,000 mm/39 inches of rainfall a year, while the interior experiences high peaks in temperature in summer and rainfall that can be as much as 63 inches/1600 mm a year in some areas.<p></p><div><div>Another third of Uruguay runs along the Uruguay River, which flows into the Paraná River to form the Río de la Plata, one of the largest estuaries in the world. This shoreline experiences higher temperatures, which can be as high as106° F/41º C in summer. Similar conditions are to be found in the center and north of the country, albeit with a larger thermal range.</div><div><br /></div><div>In general terms, whites and varieties with shorter cycles are to be found closer to the coast, in vineyards stretching from Rocha to Maldonado through part of Canelones. Meanwhile, the interior,</div><div>stretching from Canelones to San José and Colonia, specializes in reds with longer growing</div><div>cycles".</div></div><div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEOLLQVdXAGKbdQI_duQdh5l6OITjYRfj7t4Q7OVNmNIUYMKTgt8X9dZFE_OMsL04PufZ9SEgO5bktkYN3jrHNMkZ-t5oj9pqRHt_Onth5oR2_bGfh4_UVxAHBNTimSOOn1BhL8BRh6Mt_ptbIORIo7YhmGBJjfGdF2dkONaYsntHDnYlzMOLJ2S3DR4gP/s1159/uruguay-climate.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="693" data-original-width="1159" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEOLLQVdXAGKbdQI_duQdh5l6OITjYRfj7t4Q7OVNmNIUYMKTgt8X9dZFE_OMsL04PufZ9SEgO5bktkYN3jrHNMkZ-t5oj9pqRHt_Onth5oR2_bGfh4_UVxAHBNTimSOOn1BhL8BRh6Mt_ptbIORIo7YhmGBJjfGdF2dkONaYsntHDnYlzMOLJ2S3DR4gP/w320-h190/uruguay-climate.png" width="320" /></a></div><br />Uruguay is located on the Río de La Plata craton; a craton is a mass of pre-Cambrian rock that has not been affected by the movement of continents. The Río de la Plata craton is one of five on the continent of South America. The craton and rivers help create three distinct soil types. "(1) In the Department of Maldonado it takes the form of low, heavily eroded sierras of grey granite – 2.5 billion years old, and the oldest rock on the planet. The soils of Maldonado are formed by the erosion of this rock and are rich in clay, with varying depth determined by proximity to the hills. (2) Around Montevideo, in Canelones, the soils are deeper, created by erosion of the craton itself as well as eolian deposits. These soils are clay-based and retain less water, depending on the sand content brought by the river. (3) The shore of the Uruguay River, between San José and Colonia, has clay soils deposited by the river along with abundant pockets of calcium carbonate created by dead sea life from previous eras.</div></div><p><u><b>Wine Regions:</b></u> </p><p></p><ul style="text-align: left;"><li><b>Metropolitan</b>: 12,076 acres/4,887 ha<br />Includes departments of San José, Canelones, and Montevideo. Deep, clay soils also include strips of pink granite, making for a terroir well-suited to Tannat. </li><li><b>Oceanic</b>: 1,053 acres/426 ha<br />Includes two departments, Maldonado and Rocha with a varied topography which is the primary factor in distinguishing its wines. The Cuchilla Grande is the highest point in Uruguay, reaching a height of 1,600 feet/488 m above sea level, contributing a mix of granite and ballast to the soils. The climate is oceanic where white varieties dominate. </li><li><b>Southern Riverside</b>: 722 acres / 292 ha<br />Includes departments of Colonia, Río Negro, and Soriano. The influence of the Uruguay River can be seen in the sedimentary soils of Carmelo, while the San Juan River is distinguished by rockier soils. The region accounts for 5.2% of hectares under vine in Uruguay. Carmelo lies at the center of the southern shore. A dozen wineries are scattered throughout the area. Soils are distinguished by pockets of calcium carbonate deposits. Reds are the heart of the region.</li><li><b>Northern </b><b>Riverside</b>: 408 acres/165 ha<br />This terroir spans the departments of Artigas, Paysandú and Salto along the shore of the Uruguay River. This is a continental terroir, with a thermal range between day and night of up to 20 degrees, and high relative humidity. Soils range from riverbed gravel to calcareous clay, with varying amounts of lime and sand. </li><li><b>Center</b>: 109 acres/44 ha<br />Here, the departments of Durazno, Florida, and Lavalleja are the most relevant in terms of area under vine. The soil and climate are similar to that of the Metropolitan area.</li><li><b>North</b>: 84 aces/34 ha<br />The Rivera and Tacuarembó departments are planted in different geological formations, each rich in iron, comprising 84 acres/34 ha of vines, or 0.6% of the total. A continental climate with a significant thermal range. Experiences more hours of sunlight than any other region of Uruguay.</li></ul><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN62_ah59UApCiuvuQHnhZ_b4UTvjyxKWvvVuPpsloFHMNBEWMlgs4ePZKaJ5nIG_KUWFNbp9_v4ysAt-MT088i95_lf6yKC41aKnuNi25bwOf-Cxo4ugUm2hVFTucaXY4XTqfMFoTt6yH1Rl-nJi4ackiH8fu9fpkzvYFrw_8rkHZW251svDzp7AUu_ts/s1159/uruguay-tannat3.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="688" data-original-width="1159" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN62_ah59UApCiuvuQHnhZ_b4UTvjyxKWvvVuPpsloFHMNBEWMlgs4ePZKaJ5nIG_KUWFNbp9_v4ysAt-MT088i95_lf6yKC41aKnuNi25bwOf-Cxo4ugUm2hVFTucaXY4XTqfMFoTt6yH1Rl-nJi4ackiH8fu9fpkzvYFrw_8rkHZW251svDzp7AUu_ts/s320/uruguay-tannat3.png" width="320" /></a></div>Tannat was introduced into Uruguay in 1870 by Basque immigrants -- most likely collected from Southwest France. According to the seminar, the genetic origins are unclear but the first written record occurred in 1783 at Madiran in SW France. The grape has thick skins which provides a bulwark from humidity and contains 5-6 large seeds instead of the more standard 2-3 small seeds. And Tannat appears to be well adaptive the the various Uruguay climate and soils. Viticulure and winemaking with Tannat has evolved over the last 20 years with growers pluck leaves to allow more sunshine and green harvest up to 50% of the fruit in order to "balance leaf area and fruit weight for a crop that can achieve better ripeness". In the cellar, the grapes are cold macerated before fermentation and micro-oxygenation where oxygen is introduced into the wine in a controlled manner to help tame Tannat's tannins. Other new methods are the co-fermentation with Viognier as well as a judicial use of oak or even completely unoaked wines. <p></p><p><b><u>The Wines:</u></b></p><p><b><a href="https://www.pisanowines.com/inicio" target="_blank">Pisano Wines</a> </b>is witness to a century of winemaking tradition - in Progreso in Canelones - and is operated by three Pisano brothers: Gustavo, the winemaker; Eduardo, the agronomist; and Daniel, the export manager. The family traces their heritage to Italian and Basque immigrants - this later from the group of people who introduced Tannat to Uruguay. Again like Montes Toscanini, the Pisano wines benefit from the Río de la Plata (River Plate) - an estuary formed by the confluence of the Uruguay River and the Paraná River at Punta Gorda. The <b>Pisano RPF Tannat 2020 Progreso, Canelones</b> ($24) s a fresh and well-rounded wine with light and chewy sour cherries that alternate with darker fruit and soft tannins. </p><p>The <a href="https://www.cerrodeltoro.uy/?lang=en" target="_blank"><b>Cerro del Toro Winery</b></a> was started by the Norwegian businessman, Lars T Ugland and the Kambara family from Japan in 2016 in a joint venture. The winery is located on the north-eastern face of the Cerro del Toro hill in an 800-hectare estate in Piriápolis. The Cerro del Toro vineyard currently have 28 hectares of vines planted only 2 km from the Atlantic Ocean. The <b>Cerro del Toro Tannat 2020 Piriápolis, Maldonado</b> ($25)vis unoaked with the dark fruit coming forward with some earthiness and saline as the freshness lasts long into the tail. </p><p><a href="https://bodegagarzon.com/en/" target="_blank"><b>Bodega Garzón</b></a> is also a coastal winery located eleven miles from the Atlantic Ocean. Their estate has more than 1,000 small vineyard blocks covering its hillside slopes, which benefit from varying microclimates, different levels of humidity, and an intense canopy management as was described above. These factors allow the vines to develop with maximum exposure to the sun providing rich, expressive fruit. This is the <b>Garzón Reserva Tannat 2021 Maldonado</b> ($18) in a nutshell, very structured with layers of fresh fruit and an extended finish.</p><p><a href="https://altodelaballena.com/?page_id=1117&lang=es" target="_blank"><b>Alto de la Ballena</b></a> is a small winery operating in the Sierra de la Ballena located just 15 kilometers from the Atlantic coast. The small 8-hectare estate vineyard benefits from the oceanic air as well as excellent drainage from the steep, granite, and schist hillside mountain soils. The winery's birth is dated at the Millenium when Paula and Alvaro quit their finance jobs after spending the previous two years searching for the ideal vineyard location. They found that in the Maldonado department in the Oceanic region. They showed an interesting wine in the <b>Alto de la Ballena Tannat Viognier 2018 Sierra De La Ballena</b> ($26) - an 85-15% blend. They manage both lots so that they can be harvested very close together allowing for co-fermentation. The Viognier adds a more intense aroma and softens the Tannat's tannins creating a fantastic fresh wine. Still structured with juice acidity, some herbs, and juice and chewy sour cherries. </p><p><a href="https://bastaspirit.com/index_en.html" target="_blank"><b>Basta Spirit</b></a> was founded in 2018 and produces spirits using a Tannat base. The <b>Vermut Flores Rosé NV Canelones </b>($16) contains 27 botanicals, including flowers such as hops, chamomile, rose, and elderberry. It is extremely aromatic, with loads of herbaceousness and forest spiciness - very gin-like. One participant mentioned sipping with sour cherry juice and thus I created a delicious using equal parts vermouth and <b><a href="https://delmaguey.com/" target="_blank">Del Maguey</a> Mezcal</b> followed by a heavy dose of <a href="https://www.donciccioefigli.com/home" target="_blank"><b>Don Ciccio & Figli</b></a> <b>Cerasum Aperitivo</b>.</p>WineCompasshttp://www.blogger.com/profile/04345126760904894726noreply@blogger.com0tag:blogger.com,1999:blog-7792443280300042372.post-63779442280721340832024-03-04T14:01:00.001-05:002024-03-04T14:05:45.245-05:00Four Fresh and Food Friendly Organic Wines from Domaine Bousquet <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitDCpUV6RC0pBCErDUU_N6L1JKUg0L6PURSGDnnINLmbiTJxd0staunvKMpGY0IEOHWuktuLL4Nl91rpJh5-CUl27hBA75jltOtNYHVdTn28qMSEbfzxJu1YpKg2RDergbwvHc1QYW_ePhl9cxDnNELcofyzMm6PzBsAeQOg-TtWBoXp5gGjkVnTq7FTgU/s4032/20240227_184652.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitDCpUV6RC0pBCErDUU_N6L1JKUg0L6PURSGDnnINLmbiTJxd0staunvKMpGY0IEOHWuktuLL4Nl91rpJh5-CUl27hBA75jltOtNYHVdTn28qMSEbfzxJu1YpKg2RDergbwvHc1QYW_ePhl9cxDnNELcofyzMm6PzBsAeQOg-TtWBoXp5gGjkVnTq7FTgU/w150-h200/20240227_184652.jpg" width="150" /></a>I received another shipment of Argentinean Wines with Altitude from <b><a href="https://domainebousquet.com/en/" target="_blank">Domaine Bousquet</a></b> where their estate vineyards are located 4,000 feet above sea level in Gualtallary within the Tupungato mountain range. In this environment, rainfall is scant, sunshine is plentiful, and the desert-like climate creates a massive 59° F day/night temperature differential. The area also has poor stony and alluvial soils that are interlaced with layers of sand and limestone. This diverse combination creates free-draining soils that, due to the already mentioned limited water availability, stress the vines. The grapes react to these conditions by increasing skin tannins, concentrating flavor, and retaining acidity and aromas.<p></p><p></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnau3goYrCSFdsXTpIgNwTV0ePwXyAhhWVDrpK0L0-s8CF3u3aH4NbX35mrK1UPy82w1gWrADNe-CAX_032KGUvEWnotLAwxfpnEP2TcOvE7JrsepOSNRbEc-FEDxuj4RdUk0hlxsu8uKzdcN3C2sWn19QV-7QYNX8HXIeQhdkvii4zap3BQ9RhFAX331M/s4032/20240227_185743.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnau3goYrCSFdsXTpIgNwTV0ePwXyAhhWVDrpK0L0-s8CF3u3aH4NbX35mrK1UPy82w1gWrADNe-CAX_032KGUvEWnotLAwxfpnEP2TcOvE7JrsepOSNRbEc-FEDxuj4RdUk0hlxsu8uKzdcN3C2sWn19QV-7QYNX8HXIeQhdkvii4zap3BQ9RhFAX331M/w200-h150/20240227_185743.jpg" width="200" /></a>I decided to pair the two white offerings with a bowl of spicy sausage and shrimp jambalaya. Initially I thought the acidity expected in the <b>Bousquet Organic Sauvignon Blanc 2023</b> ($13) might be the best option but the white stone fruit flavors were essentially overwhelmed by the food's richness. Instead the <b>Bousquet Organic Unoaked Chardonnay 2023</b> ($13) was ideal as the wine's depth of apple-peach flavors and acidity, not only stood up to the richness, but also complimented it as the wine's expression lasted past the jambalaya's.<p></p><p></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhID9x6k8hgIC3Dray2RiJ-ODpq9jsJJbk9m0uSKLdc9Z96c0-PPndKM4WKAQyS2jbB5wXs3z7TTe9pdSxcZG9aNqK9EUqgqUOj36mMRJnrk6TYohHB8w-8UwVkUO28RIbvJb8nEhVwtEjto7KxiEe_ixjrLvn_gdRVz-KpYi5_71_tjGv1f82WdLgZFxfv/s4032/20240228_204312.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhID9x6k8hgIC3Dray2RiJ-ODpq9jsJJbk9m0uSKLdc9Z96c0-PPndKM4WKAQyS2jbB5wXs3z7TTe9pdSxcZG9aNqK9EUqgqUOj36mMRJnrk6TYohHB8w-8UwVkUO28RIbvJb8nEhVwtEjto7KxiEe_ixjrLvn_gdRVz-KpYi5_71_tjGv1f82WdLgZFxfv/w150-h200/20240228_204312.jpg" width="150" /></a>The four wines are incorporated into Domaine Bousquet’s premium varietal series. This program blends estate and purchased organic fruit from the Uco Valley in the high Andean foothills. The grapes benefit from huge day/night temperature swings, achieving exuberant ripeness and juiciness. The wines receive no oak treatment allowing the fruit shine through and make the wines extremely food-friendly as described above. <p></p><p></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9s-vCGg5R7e99jezKkREN9mIBvrZ5gxINUPp5UXf6ammDpE7yfWPJ5-cjfncPejX_RGq6zggSfOTdT9BdQZzFRcq4k3T697fsiLkNPn0RM_Gz2hWM03ZTfJLClyTp5ldM0tZnJuymbWVRo5_2uPywGnJ31UywF3cVBiYvSL0JambezDn_8MtkimbVjEWE/s4032/20240228_205210.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9s-vCGg5R7e99jezKkREN9mIBvrZ5gxINUPp5UXf6ammDpE7yfWPJ5-cjfncPejX_RGq6zggSfOTdT9BdQZzFRcq4k3T697fsiLkNPn0RM_Gz2hWM03ZTfJLClyTp5ldM0tZnJuymbWVRo5_2uPywGnJ31UywF3cVBiYvSL0JambezDn_8MtkimbVjEWE/w150-h200/20240228_205210.jpg" width="150" /></a>The <b>Bousquet Organic Cabernet Sauvignon 2022 </b>($13) and <b>Bousquet Organic Malbec 2023</b> ($13) portray this juicy fruit forward profile. They each had abundant acidity and strong blackberry flavors. They both provided approachable tannins with the Cabernet more chewy and the Malbec silky. Both of these worked well with BBQ and burgers. I would say that these are four excellent picnic wines. <p></p><div>The wines also be available throughout the United States. The Domaine Bousquet website provides a <a href="https://domainebousquet.com/en/our-wines/find-our-wines/usa-retail-restaurants/" target="_blank">handy tool</a> to search for retail outlets and restaurants that carry their wine. For those in Fairfax County, <a href="https://momsorganicmarket.com/" target="_blank">Mom's Organic Market</a> carries may of their wines. </div>WineCompasshttp://www.blogger.com/profile/04345126760904894726noreply@blogger.com0tag:blogger.com,1999:blog-7792443280300042372.post-76583276580612665562024-02-22T15:48:00.005-05:002024-02-23T08:38:52.090-05:00Let's Visit Alentejo, Portugal through the Herdade do Esporão Reserva<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3W7y1uOWvDKCf3V52zfw57ornQdgqwz648uEQKcdWj_UqHPHl_K1_PIGag590TGNgMNFEMP30u2ToEd6ub0p3eKG_X4THvKmHpklLIryXFioC9wB1iDy2WedxP67qid_G63jzL-Y_ziYplh3MgZSNhaTayNttE0WFmg-JwfNffNbloEc-cNI1WlAdASWj/s3928/20240221_172141.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3928" data-original-width="2521" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3W7y1uOWvDKCf3V52zfw57ornQdgqwz648uEQKcdWj_UqHPHl_K1_PIGag590TGNgMNFEMP30u2ToEd6ub0p3eKG_X4THvKmHpklLIryXFioC9wB1iDy2WedxP67qid_G63jzL-Y_ziYplh3MgZSNhaTayNttE0WFmg-JwfNffNbloEc-cNI1WlAdASWj/w128-h200/20240221_172141.jpg" width="128" /></a></div><a href="https://www.esporao.com/en/" target="_blank"><b>Herdade do Esporão</b></a> is a Portuguese wine brand that many readers might have familiarity with. They are the largest producer in the <b>Alentejo </b>region and also the most widely distributed in the U.S.. We love receiving samples from this producer.<p></p><p>As a refresher, Alentejo covers much of Portugal’s southern half, spanning the flatlands below the Tejo River down to Portugal's southern Atlantic Coast. It accounts for 13% of Portugal's area under vine and 18% of wine production. Alentejo incorporates eight sub-viticultural zones (from north to south: Portalegre, Borba, Évora, Redondo, <b>Reguengos</b>, Granja-Amareleja, Vidigueira, & Moura). The climate is hot and dry with both a Continental and Mediterranean climate with winters exceptionally cold whereas spring and summer are dry and hot. The region experiences high levels of sunshine in the growing season -- over 3,000 hours annually. <a href="http://wine-searcher.com/" target="_blank">Wine-searcher.com</a> also shares that the "Alentejo is broadly flat with hilly areas dotted across its zone. Major mountainous or hilly regions across the area include the Serra de São Mamede (1025m) on the border with Spain at the very northeastern end of the area, and the Serra de Portel (421m) and the Serra d’Ossa (649m), both in the central east".</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCBDozRah5KK0Mk6s1cxwTuqFC2_yWYzfePWSsiSRUYJZg73nKhiyUaQmF9ePgXmNh4-g8sAo5Cu4hwcMDsD_rpZaZs7yaNedisCeyYJTcLkY50EWhHkGm6YqxOssTSkUcUlBxNnykueBgS-ohFNoDe_rL5a_VORLjpV5r8oLdArRU7o3OtWba1cFJ1PXH/s1028/alentejo.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="633" data-original-width="1028" height="123" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCBDozRah5KK0Mk6s1cxwTuqFC2_yWYzfePWSsiSRUYJZg73nKhiyUaQmF9ePgXmNh4-g8sAo5Cu4hwcMDsD_rpZaZs7yaNedisCeyYJTcLkY50EWhHkGm6YqxOssTSkUcUlBxNnykueBgS-ohFNoDe_rL5a_VORLjpV5r8oLdArRU7o3OtWba1cFJ1PXH/w200-h123/alentejo.png" width="200" /></a></div>The Herdade do Esporão estate is located in the <b>Reguengos de Monsaraz DOC</b> sub-region which itself is located squarely in central Alentejo. The granite and schist soils and the local climate are particularly favorable to vine-growing and the region is well known for its production of high-quality wines with their own distinctive characteristics (<a href="https://www.visitportugal.com/en/NR/exeres/208EB9AF-677E-4A77-8A90-4ADBD8EB28D6" target="_blank"><b>VisitPortugal</b></a>). The region provides the estate with two key advantages: access to water and diversity of soils. According to the winery, "Alentejo is a dry region, averaging just 58 cm/23 inches of rainfall per year. The estate sits on a probable north–south fault zone; fault zones coincide with areas blessed with groundwater. This relative abundance of water was decisive to the medieval occupation of the land and building of the defensive Esporão tower.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdHeGy7TxOhXUc8BPzxMvlAyyNkwDoF1kFCWA-zkJduMewvKBS60QW-XUHVTm5jWKZe2zckw-glxgFda4skMgO0HC7bYGPefYgsJNICIFp6L_XSMUwD44j8nEc-5dOvugRMBj678DsJELXih4zAnBZ8qnSNfablLogCcI7WTrAUugChvsWi6xR7ckn0A7F/s4032/20240221_172236.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdHeGy7TxOhXUc8BPzxMvlAyyNkwDoF1kFCWA-zkJduMewvKBS60QW-XUHVTm5jWKZe2zckw-glxgFda4skMgO0HC7bYGPefYgsJNICIFp6L_XSMUwD44j8nEc-5dOvugRMBj678DsJELXih4zAnBZ8qnSNfablLogCcI7WTrAUugChvsWi6xR7ckn0A7F/w150-h200/20240221_172236.jpg" width="150" /></a></div>Soil mapping begun in 2008 by geologist José Borrego established that at least seven different soils exist within the property, with dioritic soils (medium- to coarse-grained igneous rock) found only at the estate. Dioritic soils result in wines wines with lots of aroma, fruit, and acidity. Granite-origin granodiorite soils eventually yield wines with great freshness and minerality. Other soils include mottled schists (the Reserva Red) for grapes with high sugar and phenol levels, and two different versions of sandy clay loam soils are home to some of the white grapes".<p></p><p>The boundaries of the Herdade do Esporão estate were first established in 1267 and have been unaltered since. In 1973, José Roquette and Joaquim Bandeira bought the property because the Reguengos sub-region "ensures wines that were full-bodied but elegant and both big and seductive, thanks to a mix of very poor, stony soils and a harsh climate". The first wine was produced in 1985 using the brand name Esporão which coincidently was the <b>Esporão Reserva Red</b> -- which we will be reviewing the 26th vintage. Currently, they have 450 hectares of vines planted with 194 grape varieties, 37 of which are in full production. Three of these grapes are included in the Reserva White and five in the Reserva Red.</p><p><b>Esporão Reserva White 2022</b> ($23)<br />The grapes for this blend of Antão Vaz, Arinto, Roupeiro were grown on a granite/schist base with a loam/clay structure. After harvest, 75% of the grapes were fermented in stainless steel tanks and the remaining 25% in new American and French oak barrels. This slight oak treatment yields a creamy and structured core surrounded by a white floral and slightly citrus aroma and a fresh herbaceous finish. </p><p><b>Esporão Reserva Red 2021</b> ($23)<br />Red blends comprise a large percentage of Alentejo output and this wine is a blend of Alicante Bouschet, Touriga Nacional, Aragonez, Trincadeira, and Cabernet Sauvignon. Each variety was vinified separately, destemmed, crushed, temperature controlled alcoholic fermentation in stainless steel vats, concrete tanks and small marble lagares, pressed, followed by malolactic fermentation in stainless steel tanks. The wine then spent 12 months in new (20%) and old (80%) American and French oak barrels. After bottling, the wine aged at least 6 months in the bottle. This is one of my favorite Portuguese wines with dark fruit (blackberries, plums, and dark cherries), spice and herbs, and a wonderful structured balance with the approachable tannins and pop rocks acidity. </p><p><br /></p><b><u>Notes on the Grapes:</u></b><div><b><u><br /></u>Antão Vaz</b>: This is the most dominate white grape in Alentejo and most prevalent in the Vidigueira and Reguengos sub-regions. The berries are loosely clustered and thick skinned providing disease resistance and they are also able to cope with drought-like conditions. In general it can provide stone and tropical fruit notes, various nuts, minerality, and ripe citrus. </div><div><br /><b>Arinto</b>: Alentejo's best white blending variety, thanks to its exuberant acidity. Discreet aroma. Green apple, lemon, and lime freshness and mineral notes. Arinto has large leaves for shading and super-high acidity, making it well suited to the hot Alentejo climate.</div><div><br /><b>Roupeiro</b>: A pale-skinned grape variety that is grown throughout Portugal under several aliases. Wines with Roupeiro exhibit citrus and stone fruit flavors with noticeable aromatic lift.</div><div><p><b>Alicante Bouschet</b>: Although not indigenous to Portugal it has found a home accounting for 2% of all Portuguese plantings and ranking #8 for all reds. The grape thrives in Alentejo, particularly in Vidigueira and Reguengos, and is the second most planted red grape after Aragonez. It produced dense wines with dark fruit, pepper, smoke, and abundant tartness and astringency. </p><p><b>Touriga Nacional</b>: A dark-skinned grape variety that is widely believed to produce the finest red wines of Portugal. Called Portugal's answer to France's Cabernet Sauvignon. </p><p><b>Aragonez</b>: This is a southern Portuguese name for Tempranillo known to produce red wines with red fruit and leather aromas, high tannins, moderate to low acidity, and moderate alcohol. </p><p><b>Trincadeira</b>: Considered one of the oldest varieties of Portugal. The wines produced from this grape grape are full-bodied and very rich as to their flavor. The aromas are fresh and herbaceous with flavors of blackberries and flowers.</p></div>WineCompasshttp://www.blogger.com/profile/04345126760904894726noreply@blogger.com0tag:blogger.com,1999:blog-7792443280300042372.post-35774977705805978682024-02-05T14:13:00.002-05:002024-02-05T14:17:48.554-05:00Domaine Juliette Avril - AOP Cairanne 2019<div><blockquote>The origins of the Cairanne AOP vineyards derive from the Roman period where vines have been tended for at least two millennium. The name « Cairanne » probably comes from the Latin « Cara », which means « rock » or « stone », referring to the stony and stony soils characteristic of the area.</blockquote></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLoeq3NoBz3RDZdH2cSMaOY6pk-4EtkdU-2PKzqF_huVyXmaaBM5E1-n6wbBFKVy_gexQTReARlUCW2BkId6sX51At2CcRcoCD1ucrHGkyOJC7CpLgOWhl_KHkh7P4rDlhuBuELY9QHiZAAZTUFi3ST_bRlE4C7NAnBfK37KOpfhyphenhyphenq0EtNxYKfGZydQVsq/s4032/20240201_190944.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLoeq3NoBz3RDZdH2cSMaOY6pk-4EtkdU-2PKzqF_huVyXmaaBM5E1-n6wbBFKVy_gexQTReARlUCW2BkId6sX51At2CcRcoCD1ucrHGkyOJC7CpLgOWhl_KHkh7P4rDlhuBuELY9QHiZAAZTUFi3ST_bRlE4C7NAnBfK37KOpfhyphenhyphenq0EtNxYKfGZydQVsq/w200-h150/20240201_190944.jpg" width="200" /></a></div>I received a <b>Hopwine </b>package of three wines from <a href="https://julietteavril.com/" target="_blank"><b>Domaine Juliette Avril</b></a> and was quite enamored with their <b>AOP Cairanne 2019</b>. Cairanne is an appellation for quality red, white and rosé wines from the parish of <b>Cairanne </b>in the southern half of the <b>Rhone Valley</b> in France. The wines were previously classified as 'Côtes du Rhône Villages Cairanne', but after an extended period where it was seen by many as as the most consistently excellent of the villages, it was elevated to cru status in 2016. This means that wine produced here is now just labeled 'Cairanne'. (<a href="https://www.wine-searcher.com/regions-cairanne" target="_blank">wine-searcher.com</a>)</div><p>Cairanne's climate is Mediterranean, characterized by hot and dry summers, and mild winters. This sunny climate is strongly influenced by the proximity of the Mediterranean, which acts as a thermal regulator, moderating temperature variations. The <b>Rhone River</b> also acts as a thermal regulator, moderating temperature variations and protecting the vines from winter frosts. Thus nights are usually cool in the area and this day-night thermal amplitude allows the grapes to maintain acidity, which brings a touch of freshness to the wines and balances their richness in alcohol.</p><p><b>Domaine Juliette Avril</b> is currently managed by the grandson of Juliette Avril's, Stephan Brun-Avril. He represents the third generation of an estate consisting of 43 ha in the Châteauneuf-du-Pape, Cairanne, Côtes du Rhônes Villages Plan de Dieu, and Côtes du Rhône appellations. The Cairanne vines cover over 10 ha over two types of terroirs: white limestone clays (cold earth that gives the wines tight, robust, powerful tannins) and red clays (which provide a generous aroma).</p><p></p><p>The <b>AOP Cairanne 2019</b> is made from a GSM blend of Grenache 65%, Syrah 25% & Mourvèdre 10%. It is a wine of character but still well balanced and supple. The grapes are mixed during harvest and fermented together. The aroma is earthy with some leather that yields to a fresh fruit and black pepper. The tannins are approachable yet build structure and depth. </p><p>The Hopwine kit also included two other wines starting with a very delicious <b>AOP Côtes du Rhône 2020</b>. The is a majority Carignan blend that also includes Cinsaut, Grenache, and Syrah. It is herbaceous, fruity (dark plums) with very approachable acidity and tannins. <b>AOP Châteauneuf-du-Pape 2019</b> is a blend of Grenache 65%, Syrah 25% & Mourvèdre 10% that was aged casks for six months. Expect a lively aroma, vibrant fruit, black tea, and a long, friendly finish. </p>WineCompasshttp://www.blogger.com/profile/04345126760904894726noreply@blogger.com0tag:blogger.com,1999:blog-7792443280300042372.post-37875941529796604932024-01-16T09:30:00.000-05:002024-01-16T09:30:03.760-05:00World Drinks Award Road Trip 2023<p><span style="background-color: white; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px;">While in Washington D.C. to judge in the Whiskey and Gin Categories for the World Drinks Award, we spend several days visiting wineries, distilleries, breweries, and cideries in the Metropolitan area. Interestingly, while traveling from Frederick Maryland in the northwest to Fredericksburg Virginia in the south and to Leonardtown, Maryland in the East, our tour evolved into a journey back in time when America was the center of Rum production. Along the way we visited four distilleries that focus exclusively on distilling Rum as well as excellent Rum expressions at two other distillers. In addition, we visited three other Maryland distilleries as well as other friends in the cider, beer, and wine sectors.</span></p><div class="wp-block-image" style="background-color: white; box-sizing: border-box; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px;"><figure class="alignright size-large is-resized" style="box-sizing: border-box; display: table; float: right; margin: 0.5em 0px 0.5em 1em;"><img alt="" class="wp-image-1665" decoding="async" height="241" src="https://bevfluence.com/wp-content/uploads/2024/01/20231128_162544-766x1024.jpg" style="border-radius: 0px; border: none; box-shadow: none; box-sizing: border-box; height: 241px; max-width: 100%; vertical-align: bottom; width: 321px;" width="321" /></figure></div><p style="background-color: white; box-sizing: border-box; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px; margin-block: 0px 0.9rem;"><span style="box-sizing: border-box; font-weight: bolder;"><a data-id="https://www.cottonandreed.com/" data-type="link" href="https://www.cottonandreed.com/" rel="noreferrer noopener" style="background-color: transparent; box-shadow: none; box-sizing: border-box; color: #cc3366; text-decoration-line: none;" target="_blank">Cotton & Reed</a></span> is a distillery and cocktail bar located in Washington D.C.’s Union Market where they have been producing award-winning rum for the past seven years. Their rums are made using cane syrup and molasses from one of only two BONSUCRO-certified sugar refineries in the United States. Bonsucro is a global sustainability platform and standard for the production and use of sugarcane. During this visit we sampled through their standard expressions as well as a vertical tasting of their Solera Scorpio sherry finished rums. These are very clean and well-made products, starting with the White Rum and a slight grassy profile. The Gold Rum spends a year in used bourbon barrels and provides honey and vanilla notes.</p><div class="wp-block-image" style="background-color: white; box-sizing: border-box; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px;"><figure class="alignright size-large is-resized" style="box-sizing: border-box; display: table; float: right; margin: 0.5em 0px 0.5em 1em;"><img alt="" class="wp-image-1644" decoding="async" height="328" sizes="(max-width: 246px) 100vw, 246px" src="https://bevfluence.com/wp-content/uploads/2024/01/20231128_162935-1-768x1024.jpg" srcset="https://bevfluence.com/wp-content/uploads/2024/01/20231128_162935-1-768x1024.jpg 768w, https://bevfluence.com/wp-content/uploads/2024/01/20231128_162935-1-225x300.jpg 225w, https://bevfluence.com/wp-content/uploads/2024/01/20231128_162935-1-1152x1536.jpg 1152w, https://bevfluence.com/wp-content/uploads/2024/01/20231128_162935-1-1536x2048.jpg 1536w, https://bevfluence.com/wp-content/uploads/2024/01/20231128_162935-1-scaled.jpg 1920w" style="border-radius: 0px; border: none; box-shadow: none; box-sizing: border-box; height: 328px; max-width: 100%; vertical-align: bottom; width: 246px;" width="246" /></figure></div><p style="background-color: white; box-sizing: border-box; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px; margin-block: 0px 0.9rem;">The PX Dark Rum rests 18 months in new American Oak barrels before finishing in a re-seasoned 500L PX Sherry Butt. This is very complex, with a full mouthfeel of various flavors from dried fruit, nuts, vanilla, and sweet honey. The Coconut Rum is one of the best we’ve tasted. Instead of chemical coconut, the rum leaps with fresh toasted coconuts based on the dried organic coconut flakes. Next, we moved to the vertical of Solera rums — the 2020, 2022, and 2023 Solera Scorpio. In general, the rums were aged up to two years in used bourbon barrels, then moved into PX Sherry-seasoned barrels, and finally blended into a giant 450-liter Armagnac cask for a year. They all share a nuttiness and honeyed fig profile with varying degrees of intensity. If any of these are within your budget, they are highly recommended.</p><div class="wp-block-image" style="background-color: white; box-sizing: border-box; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px;"><figure class="alignleft size-large is-resized" style="box-sizing: border-box; display: table; float: left; margin: 0.5em 1em 0.5em 0px;"><img alt="" class="wp-image-1639" decoding="async" height="227" loading="lazy" sizes="(max-width: 302px) 100vw, 302px" src="https://bevfluence.com/wp-content/uploads/2024/01/20231202_131201-1024x768.jpg" srcset="https://bevfluence.com/wp-content/uploads/2024/01/20231202_131201-1024x768.jpg 1024w, https://bevfluence.com/wp-content/uploads/2024/01/20231202_131201-300x225.jpg 300w, https://bevfluence.com/wp-content/uploads/2024/01/20231202_131201-768x576.jpg 768w, https://bevfluence.com/wp-content/uploads/2024/01/20231202_131201-1536x1152.jpg 1536w, https://bevfluence.com/wp-content/uploads/2024/01/20231202_131201-2048x1536.jpg 2048w" style="border-radius: 0px; border: none; box-shadow: none; box-sizing: border-box; height: 227px; max-width: 100%; vertical-align: bottom; width: 302px;" width="302" /></figure></div><p style="background-color: white; box-sizing: border-box; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px; margin-block: 0px 0.9rem;"><span style="box-sizing: border-box; font-weight: bolder;"><a data-id="https://www.thrashersrum.com/" data-type="link" href="https://www.thrashersrum.com/" rel="noreferrer noopener" style="background-color: transparent; box-shadow: none; box-sizing: border-box; color: #cc3366; text-decoration-line: none;" target="_blank">Thrasher’s Rum</a></span> is produced at the DC’s District Wharf and served upstairs at the Tiki TNT bar. The distillery was founded by Todd Thrasher based on his love of Guyanese-style rum. (Guyana rums are very fruity and rich – among the fullest in body of all Caribbean rums. The area is known for the famed Demerara River where the rich Demerara sugar is renowned for its high quality and contributes a unique caramel-like sweetness to the rum.) Along with Justin Owens, the duo produces an interesting range of rums by fermenting equal parts black strap molasses and raw turbinado sugar (sourced from Louisiana) and distilling using a pot still. Depending on the recipe the rum is distilled a second time through a column still and adding a botanical basket if necessary. The rum is proofed down to 40% ABV using a steady drip from their water filtration system.</p><div class="wp-block-image" style="background-color: white; box-sizing: border-box; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px;"><figure class="alignleft size-large is-resized" style="box-sizing: border-box; display: table; float: left; margin: 0.5em 1em 0.5em 0px;"><img alt="" class="wp-image-1646" decoding="async" height="244" loading="lazy" sizes="(max-width: 325px) 100vw, 325px" src="https://bevfluence.com/wp-content/uploads/2024/01/20231202_124034-2-1024x768.jpg" srcset="https://bevfluence.com/wp-content/uploads/2024/01/20231202_124034-2-1024x768.jpg 1024w, https://bevfluence.com/wp-content/uploads/2024/01/20231202_124034-2-300x225.jpg 300w, https://bevfluence.com/wp-content/uploads/2024/01/20231202_124034-2-768x576.jpg 768w, https://bevfluence.com/wp-content/uploads/2024/01/20231202_124034-2-1536x1152.jpg 1536w, https://bevfluence.com/wp-content/uploads/2024/01/20231202_124034-2-2048x1536.jpg 2048w" style="border-radius: 0px; border: none; box-shadow: none; box-sizing: border-box; height: 244px; max-width: 100%; vertical-align: bottom; width: 325px;" width="325" /></figure></div><p style="background-color: white; box-sizing: border-box; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px; margin-block: 0px 0.9rem;">White: This is a very clean rum, grassy and cane aromas leading to a honey profile. Spiced: The White Rum is steeped with star anise, clove, cinnamon, vanilla, and orange peels. The baking spices and vanilla stand out with a long pleasant finish. Green Spiced: Thrasher’s Green Spiced Rum is a one of a kind spirit creatively infusing botanicals and spices using a botanical basket. These include lemon verbena, lemongrass, lemon balm, mint, green cardamom, and lime peels, and builds a juniper-less spiced gin profile. Looking forward to experimenting with several cocktails. Coconut: This rum is created by steeping 60 pounds of raw coconut in the White Rum overnight, then loading the botanical basket with five pounds of toasted coconut for a column run Then an additional five pounds of dehydrated coconut is steeped for four more days. The toasted and fresh coconut flavors are unreal. Excellent. Gold: This rum is made by aging the White Rum for sic months in medium char, medium tasted New American Oak barrels. A solid offering.</p><div class="wp-block-image" style="background-color: white; box-sizing: border-box; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px;"><figure class="alignright size-large is-resized" style="box-sizing: border-box; display: table; float: right; margin: 0.5em 0px 0.5em 1em;"><img alt="" class="wp-image-1648" decoding="async" height="253" loading="lazy" sizes="(max-width: 338px) 100vw, 338px" src="https://bevfluence.com/wp-content/uploads/2024/01/20231129_183137-1024x768.jpg" srcset="https://bevfluence.com/wp-content/uploads/2024/01/20231129_183137-1024x768.jpg 1024w, https://bevfluence.com/wp-content/uploads/2024/01/20231129_183137-300x225.jpg 300w, https://bevfluence.com/wp-content/uploads/2024/01/20231129_183137-768x576.jpg 768w, https://bevfluence.com/wp-content/uploads/2024/01/20231129_183137-1536x1152.jpg 1536w, https://bevfluence.com/wp-content/uploads/2024/01/20231129_183137-2048x1536.jpg 2048w" style="border-radius: 0px; border: none; box-shadow: none; box-sizing: border-box; height: 253px; max-width: 100%; vertical-align: bottom; width: 338px;" width="338" /></figure></div><p style="background-color: white; box-sizing: border-box; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px; margin-block: 0px 0.9rem;"><span style="box-sizing: border-box; font-weight: bolder;"><a data-id="https://www.coppercompass.co/" data-type="link" href="https://www.coppercompass.co/" rel="noreferrer noopener" style="background-color: transparent; box-shadow: none; box-sizing: border-box; color: #cc3366; text-decoration-line: none;" target="_blank">Copper Compass Craft Distilling Co</a></span>. is the handiwork of cousins Board-certified pediatric dentist April Toyer and retired U.S. Navy command master chief Herb Banks. The distillery is located outside of Waldorf Maryland in White Plains and focuses on craft rum – a very suitable decision based on Banks’ Navy career. The name “Copper Compass” also combines this career with the history of our American predecessor’s distilling operations. Herb also built out most of the facility from the beautiful wood bar made from wood reclaimed from a 200 year old barn to the graphics displaying the distilling process.</p><div class="wp-block-image" style="background-color: white; box-sizing: border-box; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px;"><figure class="alignright size-large is-resized" style="box-sizing: border-box; display: table; float: right; margin: 0.5em 0px 0.5em 1em;"><img alt="" class="wp-image-1649" decoding="async" height="261" loading="lazy" sizes="(max-width: 348px) 100vw, 348px" src="https://bevfluence.com/wp-content/uploads/2024/01/20231129_183549-1024x768.jpg" srcset="https://bevfluence.com/wp-content/uploads/2024/01/20231129_183549-1024x768.jpg 1024w, https://bevfluence.com/wp-content/uploads/2024/01/20231129_183549-300x225.jpg 300w, https://bevfluence.com/wp-content/uploads/2024/01/20231129_183549-768x576.jpg 768w, https://bevfluence.com/wp-content/uploads/2024/01/20231129_183549-1536x1152.jpg 1536w, https://bevfluence.com/wp-content/uploads/2024/01/20231129_183549-2048x1536.jpg 2048w" style="border-radius: 0px; border: none; box-shadow: none; box-sizing: border-box; height: 261px; max-width: 100%; vertical-align: bottom; width: 348px;" width="348" /></figure></div><p style="background-color: white; box-sizing: border-box; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px; margin-block: 0px 0.9rem;">Currently the distillery offers four styles of rum starting with a very clean yet funky Platinum rum made from home-made molasses. The Coconut Rum starts with the Platinum as a base and then is seeped with real toasted coconut. This is evident by the pure coconut flavors as opposed to any chemical solution. The Whiskey Barrel Spiced Rum is another expression that is complex without any artificial characteristics. Their Platinum Rum rests in a spirit tank and spiced with seven different natural spices along with staves from a Charred Oak American Barrel. The spices are all of the place (vanilla, clove, ginger, orange peel, all spice, black pepper, star anise, and cinnamon spice) with the oak imparting more vanilla and accentuating the cane sugar sweetness. Looking forward to trying this one at home. Finally, they offer the Lemon Drop Rum made with natural lemon flavor. This expression is definitely refreshing leaving a clean sweet finish.</p><div class="wp-block-image" style="background-color: white; box-sizing: border-box; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px;"><figure class="alignleft size-large is-resized" style="box-sizing: border-box; display: table; float: left; margin: 0.5em 1em 0.5em 0px;"><img alt="" class="wp-image-1650" decoding="async" height="277" loading="lazy" sizes="(max-width: 208px) 100vw, 208px" src="https://bevfluence.com/wp-content/uploads/2024/01/20231201_160722-768x1024.jpg" srcset="https://bevfluence.com/wp-content/uploads/2024/01/20231201_160722-768x1024.jpg 768w, https://bevfluence.com/wp-content/uploads/2024/01/20231201_160722-225x300.jpg 225w, https://bevfluence.com/wp-content/uploads/2024/01/20231201_160722-1152x1536.jpg 1152w, https://bevfluence.com/wp-content/uploads/2024/01/20231201_160722.jpg 1200w" style="border-radius: 0px; border: none; box-shadow: none; box-sizing: border-box; height: 277px; max-width: 100%; vertical-align: bottom; width: 208px;" width="208" /></figure></div><p style="background-color: white; box-sizing: border-box; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px; margin-block: 0px 0.9rem;">Pitorro is Puerto Rican moonshine — sometimes an artisan rum produced by distilling sugar cane and traditionally cured with fruit and buried for several months. This process helps to balance the high alcohol volume. And Puerto Rico’s unofficial national spirit is now available in the Old Line State courtesy of Frederick’s <span style="box-sizing: border-box; font-weight: bolder;"><a data-id="https://puertoricodistillery.com/" data-type="link" href="https://puertoricodistillery.com/" rel="noreferrer noopener" style="background-color: transparent; box-shadow: none; box-sizing: border-box; color: #cc3366; text-decoration-line: none;" target="_blank">Puerto Rico Distillery</a></span>. The distillery is led by the father-daughter team of Angel and Crystal Rivera and their portfolio starts with an unflavored pitorro weighing in at 100 proof. This spirit is distilled from sugarcane molasses and has a funky character. They are also aging batches infused with coconut, coconut chai, pineapple, pineapple ginger, almond, butter pecan, coffee, and kiwi. Loads of interesting expressions especially their Traditional which is a Puerto Rico tradition infused with raisins, prunes, and cranberries. Imagine all the cocktail recipes…</p><div class="wp-block-image" style="background-color: white; box-sizing: border-box; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px;"><figure class="alignright size-large is-resized" style="box-sizing: border-box; display: table; float: right; margin: 0.5em 0px 0.5em 1em;"><img alt="" class="wp-image-1651" decoding="async" height="363" loading="lazy" sizes="(max-width: 272px) 100vw, 272px" src="https://bevfluence.com/wp-content/uploads/2024/01/20231129_1002530-768x1024.jpg" srcset="https://bevfluence.com/wp-content/uploads/2024/01/20231129_1002530-768x1024.jpg 768w, https://bevfluence.com/wp-content/uploads/2024/01/20231129_1002530-225x300.jpg 225w, https://bevfluence.com/wp-content/uploads/2024/01/20231129_1002530-1152x1536.jpg 1152w, https://bevfluence.com/wp-content/uploads/2024/01/20231129_1002530-1536x2048.jpg 1536w, https://bevfluence.com/wp-content/uploads/2024/01/20231129_1002530-scaled.jpg 1920w" style="border-radius: 0px; border: none; box-shadow: none; box-sizing: border-box; height: 363px; max-width: 100%; vertical-align: bottom; width: 272px;" width="272" /></figure></div><p style="background-color: white; box-sizing: border-box; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px; margin-block: 0px 0.9rem;">The <span style="box-sizing: border-box; font-weight: bolder;"><a data-id="https://asmithbowman.com/" data-type="link" href="https://asmithbowman.com/" rel="noreferrer noopener" style="background-color: transparent; box-shadow: none; box-sizing: border-box; color: #cc3366; text-decoration-line: none;" target="_blank">A. Smith Bowman Distillery</a></span> has a long history in Northern Virginia, starting when A. Smith Bowman moved to what is today’s Reston and started Sunset Hills Farm in 1927. This 4,000-acre farm employed 150 people and was a self-sufficient community. In 1934 he created a distillery to distill the excess corn and the spent grain was used to feed the cattle. The farm and distillery became a local tourist attraction along the Washington and Old Dominion Rail Line. Bowman’s two sons took over the operations when he died in 1952 and they expanded production and distribution with a peak in 1970. Eventually, the Bowman family sold most of their estate to Robert E. Simon, who used proceeds from selling Carnegie Hall to create the planned community of Reston. As the area became more urbanized, in 1988, the distillery moved south to Fredericksburg. Over time the distillery was purchased by various companies leading to today’s ownership by the Sazerac Company.</p><div class="wp-block-image" style="background-color: white; box-sizing: border-box; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px;"><figure class="alignright size-large is-resized" style="box-sizing: border-box; display: table; float: right; margin: 0.5em 0px 0.5em 1em;"><img alt="" class="wp-image-1652" decoding="async" height="253" loading="lazy" sizes="(max-width: 337px) 100vw, 337px" src="https://bevfluence.com/wp-content/uploads/2024/01/20231129_104618-1024x768.jpg" srcset="https://bevfluence.com/wp-content/uploads/2024/01/20231129_104618-1024x768.jpg 1024w, https://bevfluence.com/wp-content/uploads/2024/01/20231129_104618-300x225.jpg 300w, https://bevfluence.com/wp-content/uploads/2024/01/20231129_104618-768x576.jpg 768w, https://bevfluence.com/wp-content/uploads/2024/01/20231129_104618-1536x1152.jpg 1536w, https://bevfluence.com/wp-content/uploads/2024/01/20231129_104618-2048x1536.jpg 2048w" style="border-radius: 0px; border: none; box-shadow: none; box-sizing: border-box; height: 253px; max-width: 100%; vertical-align: bottom; width: 337px;" width="337" /></figure></div><p style="background-color: white; box-sizing: border-box; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px; margin-block: 0px 0.9rem;">We tasting four well made spirits starting with the Deep Run Vodka, distilled seven times from a corn mash and charcoal filtered. Clean, peppery, and grassy. The George Bowman Colonial Era Dark Caribbean Rum is named for A. Smith’s German immigrant relative who first migrated to the Shenandoah Valley. This rum is distilled in Guyana using a pot still and local molasses and then imported and bottled in Fredericksburg. It’s a fantastic rum, honey, and nuts, with a chewy texture, and lasting finish. The Isaac Bowman Virginia Straight Bourbon Whiskey Port Barrel Finished is very complex showing baking spices, vanilla, dark fruit, nuts, and an approachable finish. Finally, we tasted the Mary Hite Bowman (George Bowman’s wife) Caramel Bourbon Cream Liqueur where the caramel is complimented by baking spices such as nutmeg and finishing with a pleasant kick.</p><div class="wp-block-image" style="background-color: white; box-sizing: border-box; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px;"><figure class="alignleft size-large is-resized" style="box-sizing: border-box; display: table; float: left; margin: 0.5em 1em 0.5em 0px;"><img alt="" class="wp-image-1654" decoding="async" height="267" loading="lazy" sizes="(max-width: 200px) 100vw, 200px" src="https://bevfluence.com/wp-content/uploads/2024/01/20231201_172050-768x1024.jpg" srcset="https://bevfluence.com/wp-content/uploads/2024/01/20231201_172050-768x1024.jpg 768w, https://bevfluence.com/wp-content/uploads/2024/01/20231201_172050-225x300.jpg 225w, https://bevfluence.com/wp-content/uploads/2024/01/20231201_172050-1152x1536.jpg 1152w, https://bevfluence.com/wp-content/uploads/2024/01/20231201_172050-1536x2048.jpg 1536w, https://bevfluence.com/wp-content/uploads/2024/01/20231201_172050-scaled.jpg 1920w" style="border-radius: 0px; border: none; box-shadow: none; box-sizing: border-box; height: 267px; max-width: 100%; vertical-align: bottom; width: 200px;" width="200" /></figure></div><p style="background-color: white; box-sizing: border-box; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px; margin-block: 0px 0.9rem;">Just like Puerto Rico Distillery, we’ve visited <span style="box-sizing: border-box; font-weight: bolder;"><a data-id="https://www.dragondistillery.com/" data-type="link" href="https://www.dragondistillery.com/" rel="noreferrer noopener" style="background-color: transparent; box-shadow: none; box-sizing: border-box; color: #cc3366; text-decoration-line: none;" target="_blank">Dragon Distillery</a></span> several times (easy since they are practically next door to each other) and am still savoring their Free State Collaboration with Flying Dog Brewery in the Dragon Dog Frederick Rye Whiskey. Dragon Distillery was the first East Coast distillery to launch an RTD product and two that we go to often are the Dragon’s Mule and Dragon’s Draft Bourbon & Cream Soda. For spirits, they have a very interesting and unique portfolio ranging from moonshine to rye and bourbon through gin and rum into infused spirits. One of these is 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. The Dwarven Morning Blend is for the rum-coffee lover as is the Sultan’s Surprise Toasted Coconut Rum which provides plenty of toasted coconut. Also, try the Snallygaster Blended Whiskey (Bourbon & Rye Blend) and the Joust Gin.</p><div class="wp-block-image" style="background-color: white; box-sizing: border-box; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px;"><figure class="alignright size-large is-resized" style="box-sizing: border-box; display: table; float: right; margin: 0.5em 0px 0.5em 1em;"><img alt="" class="wp-image-1655" decoding="async" height="331" loading="lazy" sizes="(max-width: 441px) 100vw, 441px" src="https://bevfluence.com/wp-content/uploads/2024/01/20231201_142103-1024x768.jpg" srcset="https://bevfluence.com/wp-content/uploads/2024/01/20231201_142103-1024x768.jpg 1024w, https://bevfluence.com/wp-content/uploads/2024/01/20231201_142103-300x225.jpg 300w, https://bevfluence.com/wp-content/uploads/2024/01/20231201_142103-768x576.jpg 768w, https://bevfluence.com/wp-content/uploads/2024/01/20231201_142103-1536x1152.jpg 1536w, https://bevfluence.com/wp-content/uploads/2024/01/20231201_142103-2048x1536.jpg 2048w" style="border-radius: 0px; border: none; box-shadow: none; box-sizing: border-box; height: 331px; max-width: 100%; vertical-align: bottom; width: 441px;" width="441" /></figure></div><p style="background-color: white; box-sizing: border-box; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px; margin-block: 0px 0.9rem;">For 7 years, <span style="box-sizing: border-box; font-weight: bolder;"><a data-id="https://mcclintockdistilling.com/" data-type="link" href="https://mcclintockdistilling.com/" rel="noreferrer noopener" style="background-color: transparent; box-shadow: none; box-sizing: border-box; color: #cc3366; text-decoration-line: none;" target="_blank">McClintock Distilling Company</a></span> has operated in downtown Frederick MD producing a wide range of spirits from Maryland Rye Whiskey through bourbon and then vodka, gin, and cordials & liqueurs. They source organically and locally as much as possible and are the only certified organic distillery in Maryland. Their whiskeys are made from locally sourced heirloom grains whereas the gins and vodkas are made with only organic ingredients and the gins use non-GMO botanicals with no concentrates or extracts.</p><div class="wp-block-image" style="background-color: white; box-sizing: border-box; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px;"><figure class="alignright size-large is-resized" style="box-sizing: border-box; display: table; float: right; margin: 0.5em 0px 0.5em 1em;"><img alt="" class="wp-image-1656" decoding="async" height="454" loading="lazy" sizes="(max-width: 340px) 100vw, 340px" src="https://bevfluence.com/wp-content/uploads/2024/01/20231201_140442-766x1024.jpg" srcset="https://bevfluence.com/wp-content/uploads/2024/01/20231201_140442-766x1024.jpg 766w, https://bevfluence.com/wp-content/uploads/2024/01/20231201_140442-224x300.jpg 224w, https://bevfluence.com/wp-content/uploads/2024/01/20231201_140442-768x1027.jpg 768w, https://bevfluence.com/wp-content/uploads/2024/01/20231201_140442-1149x1536.jpg 1149w, https://bevfluence.com/wp-content/uploads/2024/01/20231201_140442-1532x2048.jpg 1532w, https://bevfluence.com/wp-content/uploads/2024/01/20231201_140442-scaled.jpg 1915w" style="border-radius: 0px; border: none; box-shadow: none; box-sizing: border-box; height: 454px; max-width: 100%; vertical-align: bottom; width: 340px;" width="340" /></figure></div><p style="background-color: white; box-sizing: border-box; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px; margin-block: 0px 0.9rem;">The Bootjack Rye Whiskey is made using 75% Danko Rye in a pre-prohibition mash bill, aged in white American oak barrels. It has a spicy rye profile up front which leads to a sweeter bready finish. The Matchstick Straight Bourbon Whiskey is set at exactly 51% corn (30% red fife wheat and 19% Danko Rye) and aged at least 2 years in oak. This is an intense bourbon, layers of honey, figs, tobacco, and a sweeter character at the tail. The Old Etzler Straight Rye Bottled in Bond whiskey spent five years in oak and has a sizzling profile with noticeable baking spices, vanilla, and black pepper. We tasted three gins, all made using a vapor infusion process. The Forager Gin is made using 21 botanicals inspired by native herbs found in the Appalachian Wilderness. The Gardener’s Gin differs in that it is aged in Madeira Wine Casks which provides a unique color. McClintock’s Reserve Gin is noted as the first American gin to be aged in Cognac barrels but this treatment doesn’t diminish the pine and citrus profile. And ask about their collaboration with <span style="box-sizing: border-box; font-weight: bolder;"><a data-id="https://monocacybrewing.com/" data-type="link" href="https://monocacybrewing.com/" rel="noreferrer noopener" style="background-color: transparent; box-shadow: none; box-sizing: border-box; color: #cc3366; text-decoration-line: none;" target="_blank">Monacacy Brewing</a></span> where they distill spent grain from various beers. The Brewtus Aged Spirit is made from the spent grain of a Monacacy Coffee Stout where the coffee aromas are compelling and chocolate on the finish. The Riot Rye IPA Aged Spirit is funky and a bit fruity.</p><div class="wp-block-image" style="background-color: white; box-sizing: border-box; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px;"><figure class="alignleft size-large is-resized" style="box-sizing: border-box; display: table; float: left; margin: 0.5em 1em 0.5em 0px;"><img alt="" class="wp-image-1658" decoding="async" height="441" loading="lazy" sizes="(max-width: 331px) 100vw, 331px" src="https://bevfluence.com/wp-content/uploads/2024/01/20231201_150039-768x1024.jpg" srcset="https://bevfluence.com/wp-content/uploads/2024/01/20231201_150039-768x1024.jpg 768w, https://bevfluence.com/wp-content/uploads/2024/01/20231201_150039-225x300.jpg 225w, https://bevfluence.com/wp-content/uploads/2024/01/20231201_150039-1152x1536.jpg 1152w, https://bevfluence.com/wp-content/uploads/2024/01/20231201_150039-1536x2048.jpg 1536w, https://bevfluence.com/wp-content/uploads/2024/01/20231201_150039-scaled.jpg 1920w" style="border-radius: 0px; border: none; box-shadow: none; box-sizing: border-box; height: 441px; max-width: 100%; vertical-align: bottom; width: 331px;" width="331" /></figure></div><p style="background-color: white; box-sizing: border-box; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px; margin-block: 0px 0.9rem;"><span style="box-sizing: border-box; font-weight: bolder;"><a data-id="https://www.tenthwarddistilling.com/" data-type="link" href="https://www.tenthwarddistilling.com/" rel="noreferrer noopener" style="background-color: transparent; box-shadow: none; box-sizing: border-box; color: #cc3366; text-decoration-line: none;" target="_blank">Tenth Ward Distilling Company</a></span> was founded in 2016 by Monica Pearce and is located in what used to be the Tenth Ward of downtown Frederick, Maryland. They have a unique lineup that includes Absinthe Nouvelle, Genever Gin, Maryland Rye Whiskey, Smoked Bourbon, seasonal liqueurs, and canned cocktails. Their whiskey selection is distilled in-house, aged in Frederick and the grain base is 100% sourced from local farms. We need to start by discussing Maryland’s first and only absinthe — Absinthe Nouvelle. It is distilled with anise, fennel, grand wormwood, star anise, chrysanthemum, and mace and then naturally colored with petite wormwood, lemon balm, hyssop, and bergamot orange. It is excellent – no need for sugar just a little water. The Smoked Bourbon is a blend of 80% smoked corn and 20% malted barley aged in char #3 medium toast American White Oak barrels. It is another unique spirit = the smoke provides a peat-like character with a little campfire caramel. The Genever Style Gin is distilled from malted rye and cane spirit then vapor infused with juniper, angelica root, orris root, cardamom, elderflower, ginger root, persimmon, chicory root, and orange peel. Pine characters are prevalent finishing with bitter roots. I can envision a Negroni here. The final year-round spirit is the Maryland Rye Whiskey with 100% rye grown and malted in Frederick. This fits perfectly into the #mdryerevival happening now that highlights the historic nature of Maryland Rye Whiskey. There’s definitely a malty character intermingled with spices and pepper.</p><div class="wp-block-image" style="background-color: white; box-sizing: border-box; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px;"><figure class="alignright size-large is-resized" style="box-sizing: border-box; display: table; float: right; margin: 0.5em 0px 0.5em 1em;"><img alt="" class="wp-image-1667" decoding="async" height="322" loading="lazy" sizes="(max-width: 429px) 100vw, 429px" src="https://bevfluence.com/wp-content/uploads/2024/01/20231129_123857-1024x768.jpg" srcset="https://bevfluence.com/wp-content/uploads/2024/01/20231129_123857-1024x768.jpg 1024w, https://bevfluence.com/wp-content/uploads/2024/01/20231129_123857-300x225.jpg 300w, https://bevfluence.com/wp-content/uploads/2024/01/20231129_123857-768x576.jpg 768w, https://bevfluence.com/wp-content/uploads/2024/01/20231129_123857-1536x1152.jpg 1536w, https://bevfluence.com/wp-content/uploads/2024/01/20231129_123857-2048x1536.jpg 2048w" style="border-radius: 0px; border: none; box-shadow: none; box-sizing: border-box; height: 322px; max-width: 100%; vertical-align: bottom; width: 429px;" width="429" /></figure></div><p style="background-color: white; box-sizing: border-box; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px; margin-block: 0px 0.9rem;">“The Southern Maryland Wine Growers Cooperative (SMWGC) cooperative was formed in 2007 as the region began to transition away from tobacco production to other agricultural pursuits…The SMWGC formed as the first agricultural cooperative in the state of Maryland leading the way for viticulture and future wineries. In 2009, the SMWGC officially opened the <span style="box-sizing: border-box; font-weight: bolder;"><a data-id="https://www.polwinery.com/" data-type="link" href="https://www.polwinery.com/" rel="noreferrer noopener" style="background-color: transparent; box-shadow: none; box-sizing: border-box; color: #cc3366; text-decoration-line: none;" target="_blank">Port of Leonardtown Winery</a></span> making it the first commercial winery in St. Mary’s County.” They may also be the only winegrower cooperative on the East Coast. The cooperative consists of 12 vineyards from St. Mary’s, Calvert, and Charles counties but they also source grapes from western Maryland and the Eastern Shore. In total, they source from 28 vineyards which help produce a wide range of wines from dry whites, reserve reds, sweet wines, port-styled wines, and apple wine – which they were fermented on our visit.</p><div class="wp-block-image" style="background-color: white; box-sizing: border-box; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px;"><figure class="alignright size-full is-resized" style="box-sizing: border-box; display: table; float: right; margin: 0.5em 0px 0.5em 1em;"><img alt="" class="wp-image-1659" decoding="async" height="407" loading="lazy" sizes="(max-width: 293px) 100vw, 293px" src="http://bevfluence.com/wp-content/uploads/2024/01/20231129_164541_8.jpg" srcset="https://bevfluence.com/wp-content/uploads/2024/01/20231129_164541_8.jpg 575w, https://bevfluence.com/wp-content/uploads/2024/01/20231129_164541_8-216x300.jpg 216w" style="border-radius: 0px; border: none; box-shadow: none; box-sizing: border-box; height: 407px; max-width: 100%; vertical-align: bottom; width: 293px;" width="293" /></figure></div><p style="background-color: white; box-sizing: border-box; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px; margin-block: 0px 0.9rem;">Ontario native Lauren Zimmerman has been the winemaker for the past eight years and has consistently produced innovative and award-winning wines. These include a dry Vidal Blanc, Albarino, and Governor’s Cup winning Chambourcin Reserve. In fact, 30% of the winery’s production is Chambourcin which goes into various blends, a lightly pressed Rosé, their Port of Leonardtown, and Chambourcin Reserve. During our visit we started with a tank-drawn Viognier and Chambourcin Rosé which led to a vertical of their Old Line Red Bordeaux blend which demonstrated the aging ability of these wines. In the tasting room, we started with a floral and surprisingly tannic dry 2022 Vidal Blanc eventually followed by a very delicious, medium-bodied, and complex Barbera Reserve. They also produce interesting 5-varietal blends like the 2022 Blanco Loco, the McIntosh Run apple wine, and various dessert wines. A wine for all palates. Since 95% of the wine is sold out of the tasting room, plan a long excursion into historic St. Mary’s County.</p><div class="wp-block-image" style="background-color: white; box-sizing: border-box; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px;"><figure class="alignleft size-large is-resized" style="box-sizing: border-box; display: table; float: left; margin: 0.5em 1em 0.5em 0px;"><img alt="" class="wp-image-1660" decoding="async" height="302" loading="lazy" sizes="(max-width: 402px) 100vw, 402px" src="https://bevfluence.com/wp-content/uploads/2024/01/20231129_162329-1024x768.jpg" srcset="https://bevfluence.com/wp-content/uploads/2024/01/20231129_162329-1024x768.jpg 1024w, https://bevfluence.com/wp-content/uploads/2024/01/20231129_162329-300x225.jpg 300w, https://bevfluence.com/wp-content/uploads/2024/01/20231129_162329-768x576.jpg 768w, https://bevfluence.com/wp-content/uploads/2024/01/20231129_162329-1536x1152.jpg 1536w, https://bevfluence.com/wp-content/uploads/2024/01/20231129_162329-2048x1536.jpg 2048w" style="border-radius: 0px; border: none; box-shadow: none; box-sizing: border-box; height: 302px; max-width: 100%; vertical-align: bottom; width: 402px;" width="402" /></figure></div><p style="background-color: white; box-sizing: border-box; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px; margin-block: 0px 0.9rem;"><span style="box-sizing: border-box; font-weight: bolder;"><a data-id="https://www.mullysbrewery.com/" data-type="link" href="https://www.mullysbrewery.com/" rel="noreferrer noopener" style="background-color: transparent; box-shadow: none; box-sizing: border-box; color: #cc3366; text-decoration-line: none;" target="_blank">Mully’s Brewery</a></span> is a family-owned and operated brewing facility that is a testament to hidden gems available throughout the American countryside. The brewery was started by Cindy and Jason Mullikin in 2012 and features a range of beer styles from lagers through sours to dry stouts. During our late November @BevFluence tour of southern Maryland, we visited and tasted through two flights of beers grasping the breadth of their portfolio. One of the most interesting was the Brunch Crunch – a Golden Ale brewed with coffee and cinnamon. Think of cinnamon toast with subtle coffee and a balanced finish. The Backstop Kolsch was very refreshing and clean as was the Not Forbidden Apple Cider. The Mowlawner Pils is a solid German Pilsner showing bready notes, while the Chin Czech Pilsner is weightier with more hop bitterness. The biggest surprises were the very well-made Red Squirrel Vienna Lager and Dunkel Buck Munich Dunkel. These beers were malty but sweet, and very balanced with the Dunkel providing a mocha and dry finish. Can’t wait to revisit a few of these with the mixed six-pack we purchased.</p><div class="wp-block-image" style="background-color: white; box-sizing: border-box; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px;"><figure class="alignright size-large is-resized" style="box-sizing: border-box; display: table; float: right; margin: 0.5em 0px 0.5em 1em;"><img alt="" class="wp-image-1661" decoding="async" height="324" loading="lazy" sizes="(max-width: 344px) 100vw, 344px" src="https://bevfluence.com/wp-content/uploads/2024/01/20231202_113650-1024x966.jpg" srcset="https://bevfluence.com/wp-content/uploads/2024/01/20231202_113650-1024x966.jpg 1024w, https://bevfluence.com/wp-content/uploads/2024/01/20231202_113650-300x283.jpg 300w, https://bevfluence.com/wp-content/uploads/2024/01/20231202_113650-768x725.jpg 768w, https://bevfluence.com/wp-content/uploads/2024/01/20231202_113650-1536x1449.jpg 1536w, https://bevfluence.com/wp-content/uploads/2024/01/20231202_113650-2048x1932.jpg 2048w" style="border-radius: 0px; border: none; box-shadow: none; box-sizing: border-box; height: 324px; max-width: 100%; vertical-align: bottom; width: 344px;" width="344" /></figure></div><p style="background-color: white; box-sizing: border-box; color: #4a4a4a; font-family: Montserrat, sans-serif; font-size: 16px; margin-block: 0px 0.9rem;"><span style="box-sizing: border-box; font-weight: bolder;"><a data-id="https://www.lostboycider.com/" data-type="link" href="https://www.lostboycider.com/" rel="noreferrer noopener" style="background-color: transparent; box-shadow: none; box-sizing: border-box; color: #cc3366; text-decoration-line: none;" target="_blank">Lost Boy Cider</a></span> is northern Virginia’s first urban cidery, serving Alexandria with a unique array of ciders from single varietal heirloom apples to cocktail inspired recipes. There’s usually at least 20 ciders on tap with pre-configured flights presented on the tasting board. We tasted through two flights starting with a Heirloom Series of the Wild Virginia (Albemarle Pippin, Arkansas Black, and golden russet apples), Small Apples (Hewes, Wickson, Ashmeads Kernel), Green and Gold (50% Rhode Island Greening and 50% Golden Delicious), and the Virginia Cyser (Apples, Wildflower, Clover Honey). With these ciders, you are presented with excellent representatives of the apple’s textural character ranging from sharpness to bitterness (tannic). The second flight was a mixed bag starting with the Pashionista (passion fruit and lemongrass) which was obviously tart with the soft lemon on the tail end. The Pura Vida (pineapples and spices) is very refreshing and we envisioned augmenting it with the Cotton & Reed Coconut Rum for the full expression. And the Spritz was the most pleasant surprise — made to replicate an Aperol Spritz with currants and house-grown bitters — and much better than my homemade blend of their Lost Boy Cider with a shot of Campari.</p>WineCompasshttp://www.blogger.com/profile/04345126760904894726noreply@blogger.com0tag:blogger.com,1999:blog-7792443280300042372.post-19047008137479540762024-01-03T12:16:00.004-05:002024-01-03T13:08:35.261-05:00Grape Spotlight: Cortese di Gavi DOCG from Riva Leone<p></p><blockquote>The Gavi or Cortese di Gavi DOCG is an appellation covering still and sparkling white wines produced from the indigenous Cortese grape grown in and around the town of Gavi in southern Piedmont, Italy, roughly 50km (30 miles) due north of Genoa on the shores of the Mediterranean. -- <a href="https://www.wine-searcher.com/regions-gavi+-+cortese+di+gavi" target="_blank">wine-searcher.com</a></blockquote><a href="https://www.wine-searcher.com/regions-gavi+-+cortese+di+gavi" target="_blank"></a><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN069uGcOBelQr6f7QmRD85-5_3g66xBZLMCnT3LtSR0jxsemE1Rzw9FhtZPsVSv_Nuj2IzFJHoQ1UYkBPd9u6OuAflQ5xDSkPZbdLdl1uqhHWE7vJVffz7yjYM5GH2rDJofhJxh6jA3FZZYWaylbnXX60uypQpHx-kjMrcibmR4Y2Zc35S9Ealx0BGI52/s4032/20240102_180658.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN069uGcOBelQr6f7QmRD85-5_3g66xBZLMCnT3LtSR0jxsemE1Rzw9FhtZPsVSv_Nuj2IzFJHoQ1UYkBPd9u6OuAflQ5xDSkPZbdLdl1uqhHWE7vJVffz7yjYM5GH2rDJofhJxh6jA3FZZYWaylbnXX60uypQpHx-kjMrcibmR4Y2Zc35S9Ealx0BGI52/s320/20240102_180658.jpg" width="240" /></a></div>The designation of origin Gavi or <b>Cortese di Gavi DOCG </b>was established in 1998 based on a pre-existing DOC created in 1974. The DOCG area is a predominantly hilly area and vines are planted within 11 municipalities in the southern part of the province of Alessandria. The soils are primarily alluvial, calcareous, and limestone resulting in low yields and decent minerality. It's climate contains elements of both Continental and Mediterranean with abundant winter rainfall followed by hot and dry summers. The summer conditions are tempered by the influence of winds from the sea with abundant sunshine allows the grapes to slowly ripe. And the high diurnal temperature range between night and day allows for the grapes to retain acidity and boist the aromatics. <p></p><p><b>Cortese</b> is a white grape variety most famously associated with the crisp, lime-scented wines of Gavi. The variety is known for its bracing acidity and its ability to retain freshness even when grown in warm environments. The variety has been grown in the southeastern part of Piedmont for hundreds of years with documents on Cortese dating back to the beginning of the 17th century (wine-searcher.com). The thin skinned grape can be very rigorous and vines and grapes must be pruned and dropped which also helps prevent rot by allowing more airflow. And the warn environment in Gavi allows the grapes to ripen fully balancing the high acidity.</p><p><a href="https://mack-schuhle.com/" target="_blank"><b>Mack & Schuhle</b></a> offers a Riva Leone line of wines from the Piedmont which includes the <b>Riva Leone Gavi 2021</b> ($14.99). According to the <b><a href="https://www.consorziogavi.com/en/" target="_blank">Consorzio Tutela del Gavi</a></b>, 2021 provided conditions in which "the grapes revealed a slow maturation ... stands out compared to previous years, with a better stability of the malic acid which suggests an excellent qualitative potential for the 2021 Gavi DOCG". For this wine, the grapes were lightly pressed and the must fermented in temperature controlled stainless steel vats. This is a delicious wine, starting with powerful aromatics of pineapple and pears leading to a lemon-lime profile, texture and minerality, finishing with racy - fresh acids. A complete bargain. </p>WineCompasshttp://www.blogger.com/profile/04345126760904894726noreply@blogger.com0tag:blogger.com,1999:blog-7792443280300042372.post-18954979259238561542023-12-29T20:26:00.006-05:002023-12-30T10:16:49.491-05:00Exploring Exotic Spirits at Stoutridge Distillery & Winery<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSJkdoeMrO7PgMwCruynucyOytsMKyOYqAx16iDJ5WDYKSNsFRbtM3TJYqoMb82LwaUuQ4ukMD543FJbZxe4DZ52tvOCkc3rLtqsGKA_bxBW5TbYWGati4Su-ejHsuqvvMGsEpS_pfFyrT9aYWUU4uilStd4CAy4FJJ7NwAE7hmBVoDtpSL6mMFZQ-wVjt/s4032/20231215_142203.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSJkdoeMrO7PgMwCruynucyOytsMKyOYqAx16iDJ5WDYKSNsFRbtM3TJYqoMb82LwaUuQ4ukMD543FJbZxe4DZ52tvOCkc3rLtqsGKA_bxBW5TbYWGati4Su-ejHsuqvvMGsEpS_pfFyrT9aYWUU4uilStd4CAy4FJJ7NwAE7hmBVoDtpSL6mMFZQ-wVjt/w200-h150/20231215_142203.jpg" width="200" /></a>It looks like we will finish 2023 visiting just over 180 craft beverage establishments. A recent sampling of the unique portfolio at Stoutridge Distillery & Winery was one of the highlights of the year. The establishment was founded in 2006 by Stephen Osborn and Kimberly Wagner who converted a historic farm they had purchased five years earlier to a licensed winery. The farmhouse dates back to the mid-1800s and was originally built by Italian immigrants. In 1902, Vincenzo Marino purchased the property and produced wine commercially until his death in March 1919. But, because of Prohibition and neglect, the farmhouse and vineyards were in ruins by the turn of the century. <p></p><p></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFICzo_cvJi7PJm5UVs9ZznDoNwImxzX6hMPHaU4-wvX3ysrAcaMR_Vtw-HiCB0XrWYUCe7Xm62A5hi6DYJT8DOYltizp4nXrnZeY-biJI1KDg_RO47yLxU160Rf3vsS-y2KHc-42EERZwqp9pFgLJjEMit0-DEOeXjJCPq82pTMQEEfM6w2FVylxbaumy/s4032/20231215_142754.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFICzo_cvJi7PJm5UVs9ZznDoNwImxzX6hMPHaU4-wvX3ysrAcaMR_Vtw-HiCB0XrWYUCe7Xm62A5hi6DYJT8DOYltizp4nXrnZeY-biJI1KDg_RO47yLxU160Rf3vsS-y2KHc-42EERZwqp9pFgLJjEMit0-DEOeXjJCPq82pTMQEEfM6w2FVylxbaumy/w200-h150/20231215_142754.jpg" width="200" /></a>The winery started producing natural (without sulfates or other chemicals) wine using locally grown fruit and using a state-of-the-art, gravity-flow system. In 2017, they expanded into distilling small-batch spirits, and not only distilling, but malting and kilning the grain. In fact, "Stoutridge is one of eight distilleries in America to do its own malting and the ONLY Distillery in the U.S. with a traditional Scottish style kilning floor."<p></p><p></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMEDKcqACdVuqBf4IbHi2DI_HqbaQ078QBskFucHcDvgSttQu_1yWMzx6oT98dxva0TxxK3KhjzX_TYZ4E1zIiZcMLk4P4KiPU8rZS6_od1UKRshKI9EHpCISZk4nsGMKpOTHYK6q5LnZx53M2CZoOB2dVUNRK3YPUyVEmfdVTOa4oahI5n5LdGzHIy_mL/s4032/20231228_113246.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMEDKcqACdVuqBf4IbHi2DI_HqbaQ078QBskFucHcDvgSttQu_1yWMzx6oT98dxva0TxxK3KhjzX_TYZ4E1zIiZcMLk4P4KiPU8rZS6_od1UKRshKI9EHpCISZk4nsGMKpOTHYK6q5LnZx53M2CZoOB2dVUNRK3YPUyVEmfdVTOa4oahI5n5LdGzHIy_mL/w150-h200/20231228_113246.jpg" width="150" /></a>During our visit I was tempted to start with their wine particularly since they source interested native and hybrid grapes such as Frontenac, Noiret, DeChaunac, Seyval, and Niagra, as well as a N.Y. Riesling. But then I saw their spirits portfolio of approximately 75 expressions comprised of Rye Whiskey, Malt Whiskey, Corn Whiskey, Bottled-In-Bond Whiskeys, Brandy, Whiskey-Brandy blends, Grappa, Eau de Vie, Vodka, Gin, Fernet & other bitters, Absinthe, Mastic, and Liqueurs. Where to start? We decided to skip the whisky, vodka, and gin in order to plow into the exotic. <p></p><p><b>Vincent Grappa</b>: A traditionally made grappa, distilled from the skins of Hudson Valley grapes fermented for two months. This method produces incredible aromatic intensity (think of perfume) from both the concentrated natural oils of the grape skins and the myriad fermentation flavors. Named after Vincente Morano who made wine on our site from 1901 to 1919. <i>We purchased a bottle of this spirit because I felt out of all the expressions we tried, it seemed to hold a sense of place combining the wine and distillery operations. It's also a very agreeable grappa with a full mouthfeel and textured finish. </i></p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf3kgFafqevleN-OhEC1OCr-ilSavIEITEDI188dqMlpyFJnrXjpqRx7i8Pj3GobqHLregosQCDyaOKAK6iH6lVWHqB4CK5KKdSRnriQleyfti4WQyttEaSKCtrYqvw1gl3CiN7_MsXvRqx1Qh66XR1-4iFBLlRSV1Bjw8L_Hsmw4n_fbKcDAMCjXof7bA/s4032/20231215_143927.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf3kgFafqevleN-OhEC1OCr-ilSavIEITEDI188dqMlpyFJnrXjpqRx7i8Pj3GobqHLregosQCDyaOKAK6iH6lVWHqB4CK5KKdSRnriQleyfti4WQyttEaSKCtrYqvw1gl3CiN7_MsXvRqx1Qh66XR1-4iFBLlRSV1Bjw8L_Hsmw4n_fbKcDAMCjXof7bA/w200-h150/20231215_143927.jpg" width="200" /></a></b></div><b>Slivovitz</b>: 100 proof plum brandy from locally harvested fruit. We use five kinds of plums in making this spirit to maximize it’s complexity. Slow distilled at high proof captures the complexity but yields a clean spirit that’s very smooth even over-proofed. <i>With an affinity for Eastern European Palinka, Rakija, and Slivovitz we were instantly attracted to this spirit and the plum character starts immediately and the nose and continues until the long, slightly rugged finish. </i><p></p><p><b>Kirschwasser</b>: 100 proof cherry brandy (kirsch) from locally harvested fruit. We use four kinds of cherries, harvested at varying levels of ripeness in making this spirit to maximize it’s complexity. Slow distilled at high proof captures the complexity but yields a clean spirit that’s very smooth even over-proofed. <i>Delightful. The cherries hold up to the alcohol very easily.</i></p><p><b>The Damascene</b>: We've added the perfect nuances of cardamom, angelica and white sage to our pot distiller locally grown field blend plum brandy. With a touch of sugar the result is a simply spectacular style of Slivovitz. <i>A very interesting take on Slivovitz and very close to a Croatian Travarica. With a larger budget I think I would have returned home with a bottle. </i></p><p><b>Fernet</b>: Our Fernet is a mint bittersweet liqueur in the Italian style. Developed to express our love of wintergreen and spearmint, but also to adhere to classic proportions of an amaro. This Fernet is a great replacement for bitters in any cocktail recipe. We offer this at 92 proof in order to give the spirit an elegance that is lost at lower proofs. <i>I was excited to try this bitter and I could envision slowly sipping and not just using in a cocktail. Love the mint profile. </i></p><p><b>Quartarium Seed</b>: Our venture into Absinthe production was the inspirational seed of so many flavor projects! Here we celebrate our success in competitions with a Swiss style 'Verte' made from 100% grape spirits in a wooden pot still of our design. This one has more hyssop flower and less artemis pontica. <i>This really incentivizes an exploration into Absinthe particularly through the several expressions available at Stoutridge. Just a few drops of water and the flavors pop. </i></p>WineCompasshttp://www.blogger.com/profile/04345126760904894726noreply@blogger.com0tag:blogger.com,1999:blog-7792443280300042372.post-80927417123355928662023-12-26T11:26:00.001-05:002023-12-27T11:10:04.664-05:00The 'A's of Alentejo Wine Masterclass<b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMY7S8pJTvTIYXoUS0B7OEpa8taNkdjbIvpFyLLYmGfgnMKCDO9ZR9KnXxma-PT4r9n3hjI8gvLKaIdbwlAA4hAl4ZPDxi6KunDWjh7AQEeAW6sYNW2Rm4gxL3rFp-pFOLnKcT7xZ6jtsz1R0NVbJLGMVoRLnqj1-6A4A31Aj4uVZgXgMX48_VK3IoY7Ab/s4032/20231212_182727.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMY7S8pJTvTIYXoUS0B7OEpa8taNkdjbIvpFyLLYmGfgnMKCDO9ZR9KnXxma-PT4r9n3hjI8gvLKaIdbwlAA4hAl4ZPDxi6KunDWjh7AQEeAW6sYNW2Rm4gxL3rFp-pFOLnKcT7xZ6jtsz1R0NVbJLGMVoRLnqj1-6A4A31Aj4uVZgXgMX48_VK3IoY7Ab/w150-h200/20231212_182727.jpg" width="150" /></a></div>Alentejo</b> is Portugal's largest viticultural zone and covers much of Portugal’s southern half, spanning the flatlands below the Tejo River down to Portugal's southern Atlantic Coast. It accounts for 13% of Portugal's area under vine and 18% of wine production. Alentejo incorporates eight sub-viticultural zones (from north to south: Portalegre, Borba, Évora, Redondo, Reguengos, Granja-Amareleja, Vidigueira, & Moura). <p></p><p></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgut7RvGWL4IV_rfDDeiav1FDj5K4yFG4D1HIVCK3b0o8oMGKaSVFPZuUfnpySxXIKKXFK1rFKqOI2KIzAh_aZA9o1D6wgTw2n25-zXGKn5hX0OJtGK5qVeXHePGfSiUQILwWVtE6fIWecip8-Koo3TL8neWsol4abksygNjk2RroNYDVbru_ANCvzf4S6R/s4032/20231212_125950.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgut7RvGWL4IV_rfDDeiav1FDj5K4yFG4D1HIVCK3b0o8oMGKaSVFPZuUfnpySxXIKKXFK1rFKqOI2KIzAh_aZA9o1D6wgTw2n25-zXGKn5hX0OJtGK5qVeXHePGfSiUQILwWVtE6fIWecip8-Koo3TL8neWsol4abksygNjk2RroNYDVbru_ANCvzf4S6R/w200-h150/20231212_125950.jpg" width="200" /></a>The climate is hot and dry with both a Continental and Mediterranean climate with winters exceptionally cold whereas spring and summer are dry and hot. The region experiences high levels of sunshine in the growing season -- over 3,000 hours annually. <a href="http://Wine-searcher.com" target="_blank"><b>Wine-searcher.com</b></a> also shares that the "Alentejo is broadly flat with hilly areas dotted across its zone. Major mountainous or hilly regions across the area include the Serra de São Mamede (1025m) on the border with Spain at the very northeastern end of the area, and the Serra de Portel (421m) and the Serra d’Ossa (649m), both in the central east".<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWRHEcqlOPMZdSk5FYg_Otp19YZxSDFmxmqmrcQxFGIgt6x5xUi8HA3L4kxLyKBrHRflK56pa8LN0bej8QhgeZzdRl6nDGh0lz3HV9ncvJvU9Qhh0QNt61Z8cwL6qiOY0m18NFJw4EL74I0LDKgTC87mEb45NDBNrSxSaz3ghRL5qQUgNQYb4C0DW5V1Eg/s4032/20231212_123030.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWRHEcqlOPMZdSk5FYg_Otp19YZxSDFmxmqmrcQxFGIgt6x5xUi8HA3L4kxLyKBrHRflK56pa8LN0bej8QhgeZzdRl6nDGh0lz3HV9ncvJvU9Qhh0QNt61Z8cwL6qiOY0m18NFJw4EL74I0LDKgTC87mEb45NDBNrSxSaz3ghRL5qQUgNQYb4C0DW5V1Eg/w200-h150/20231212_123030.jpg" width="200" /></a></div>Portugal has one of the most expansive number of native grape varieties at close to 250, which is the highest density of native grapes per square mile of any country in the world. These grapes are also reflected in Alentejo with the native Antão Vaz, Arinto, and Alfrocheiro joining the international varieties Aragonez (Tempranillo) and Alicante Bouschet as major players. <p></p><p>These Alentejo wine facts were stressed during a recent Masterclass presented by Master Sommelier Evan Goldstein titled <b>The 'A's of Alentejo</b>. During the presentation we sipped six wines, each representing an "A" fact about the region. The wines were part of a <a href="https://mtwwines.com/" target="_blank"><b>Master the World</b></a> wine kit of small bottles.</p><p><b>Antão Vaz - The Grape</b><br />This is the most dominate white grape in Alentejo and most prevalent in the Vidigueira and Reguengos sub-regions. The berries are loosely clustered and thick skinned providing disease resistance and they are also able to cope with drought-like conditions. In general it can provide stone and tropical fruit notes, various nuts, minerality, and ripe citrus. These characteristics were prevalent in the <b>Herdade de Malhadinha Nova Antão Vaz da Malhadinha Branco 2022</b> ($30) with tropical, tangly lemons, cashews, and racing minerality. </p><p><b>Altitude</b><br />Although Alentejo is predominately flat, there are areas of significant height that provides important micro-climate benefits. In the northern region of Portalegre, vines planted on on steep slopes at close to 2,500 feet in the Serra de São Mamede benefit from lower temperatures and higher levels of humidity, yielding fresh, elegant wines. This was evident in the <b>Quinta da Fonte Souto Branco 2021</b> ($29), a blend of 75% Arinto and 25% Verdelho and aged in various oak treatments. The grapes were harvested from two vineyards located at 1,640 feet. The wine is excellent with a creamy, generous mouthfeel; stone fruits; and a lasting somewhat chewy and tannic finish. </p><p><b>Amphora/Talha</b><br />The Phoenicians introduced viticulture into Portugal 2,500 years ago as well as the use of clay pots in the winemaking process. These talhas de barro or amphorae hold up to 520 gallons of wine and can be as large as seven-feet in height, and weigh a ton. The clay pots are lined with <b>Pez </b>- a mix of pine resin and beeswax to make the clay impenetrable. Unlike the Georgian process, amphora in Alentejo are stored above ground and are moistened during the fermentation process to lower temperatures. During this segment we sampled the <b>Jose Maria da Fonseca Jose de Sousa 2017</b> ($19), a blend of Grand Noir, Touriga Francesa, and Touriga Nacional. It is dry, jammy with cherry and plums and a jolting tannic structure that mellows as the wine settles in the glass. </p><p><b>Alentejano Blends</b><br />Red blends comprise a large percentage of Alentejo output and the <b>Fitapreta Tinto 2021</b> ($27) was appointed as their representative. This wine was fermented using native yeasts an is a blend of four grape varieties featuring primarily Aragonez (Tempranillo) and Alicante Bouschet. Expect a dry wine with loads of dark plum flavors interspersed with earthy tones and a chewy-tannic finish. </p><p><b>Activism<br /></b>In 2015, the <b>Wines of Alentejo Sustainability Program (WASP) </b>was created to identify and certify sustainable farming and winemaking practices. Today the certification includes 171 criteria which 651 members have met. These criteria include reducing pesticides and other chemicals, conserving water, soil management, and worker wellbeing. <b>Casa Agricole Alexandre Relvas</b> is WASP certified and dedicates a portion of its land to preserve local endangered plant species. We sipped a wine from their first label, the <b>Herdade de São Miguel Colheita Seleccionada Tinto 2018</b> ($16). This another four grape red blend dominated by Alicante Bouschet and Touriga Nacional and is fresh and vibrant with a bright cherry nose, fresh fruit, and a long acidic finish. </p><p><b>Alicante Bouschet</b><br />Although not indigenous to Portugal it has found a home accounting for 2% of all Portuguese plantings and ranking #8 for all reds. The grape thrives in Alentejo, particularly in Vidigueira and Reguengos, and is the second most planted red grape after Aragonez. It produced dense wines with dark fruit, pepper, smoke, and abundant tartness and astringency. The <b>Herdade de Rocim Alicante Bouschet 2021</b> ($23) is drinkable now but will benefit with more age as the licorice and tart, astringent, and tannic characters mellow into juicy dark fruit. </p>WineCompasshttp://www.blogger.com/profile/04345126760904894726noreply@blogger.com0tag:blogger.com,1999:blog-7792443280300042372.post-845067291294614652023-12-14T07:00:00.001-05:002023-12-14T08:12:24.837-05:00Wines with Altitude: Domaine Bousquet Part II - The Ameri Label<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtfMfX5jDZRSl0ZEl1UG2QyB_eam7wOVOCiHAEca2elLldprE7qnDmNYd5mNXjQaflvLse5maWipeeh89ykPN8Sq8r0_HvaBS8eTwS4ikxliuI2tv5GeufIW4y830BmDz6UzTkHy9JE0RbC2xEiPnd_VDdHR6feKA-iihO_pR3eIWUfVCmpGVk9ARMi3VH/s4032/20231207_131440.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtfMfX5jDZRSl0ZEl1UG2QyB_eam7wOVOCiHAEca2elLldprE7qnDmNYd5mNXjQaflvLse5maWipeeh89ykPN8Sq8r0_HvaBS8eTwS4ikxliuI2tv5GeufIW4y830BmDz6UzTkHy9JE0RbC2xEiPnd_VDdHR6feKA-iihO_pR3eIWUfVCmpGVk9ARMi3VH/w150-h200/20231207_131440.jpg" width="150" /></a></div>In <a href="https://winecompass.blogspot.com/2023/10/wines-with-altitude-domaine-bousquet.html" target="_blank"><b>Wines with Altitude: Domaine Bousquet Part I</b></a>, we discussed these estate vineyards 4,000 feet above sea level in <b>Gualtallary</b> within the Tupungato mountain range. To repeat, "In this environment, rainfall is scant, sunshine is plentiful, and the desert-like climate creates a massive 59° F day/night temperature differential. The area also has poor stony and alluvial soils that are interlaced with layers of sand and limestone. This diverse combination creates free-draining soils that, due to the already mentioned limited water availability, stress the vines. The grapes react to these conditions by increasing skin tannins, concentrating flavor, and retaining acidity and aromas". <p></p><p>Today <b><a href="https://domainebousquet.com/en/" target="_blank">Domain Bousquet</a></b> is managed by founder's Jean Bousquet's son-in-law and daughter: <b>Labid al Ameri & Anne Bousquet</b>. al Ameri had joined his father-in-law full time in 2005 helping to build the winery while Anne joined the company in 2008. "In 2009, the couple moved to Tupungato full-time, assuming full ownership in 2011".</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4c9Swnb4qKeN7PNRl7NqkV35HwW65N1MB0A30LmlWjYCapMDW2Ko8ZmpKyxzNafckiX9ncOkhUk1vxJoL7eLwBUbHu_q_OigkcMfQrr_BnmOvR0GQNXVuI3sxNKAz1Rorq8k5woTTKBShqZqdaxLRf5P_58J7QyMX5A6KBBheU5FLaWWQ-RA0A0ssR42R/s4032/20231208_183414.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4c9Swnb4qKeN7PNRl7NqkV35HwW65N1MB0A30LmlWjYCapMDW2Ko8ZmpKyxzNafckiX9ncOkhUk1vxJoL7eLwBUbHu_q_OigkcMfQrr_BnmOvR0GQNXVuI3sxNKAz1Rorq8k5woTTKBShqZqdaxLRf5P_58J7QyMX5A6KBBheU5FLaWWQ-RA0A0ssR42R/w150-h200/20231208_183414.jpg" width="150" /></a></div>We were very fortunate to receive samples of two wines from their premium label, <b>Ameri</b> -- sourced from fruit from the <b>Bousquet Estate Vineyard</b>. Both of these wines are certified organic which has been the case for this vineyard since the winery's inception in 1997. <p></p><p>Earlier this year the couple started the three-year transition to fully biodynamic farming even though they have also earned the <b>Regenerative Organic Certified (ROC)™</b> status from the 501(c)3 <a href="https://regenorganic.org/ " target="_blank">Regenerative Organic Alliance</a>. Thus, Domaine Bousquet became one of only four wineries achieve this status to date, and the first outside the United States to meet ROC™’s stringent requirements that pertains to food/produce, fiber, and botanical ingredients. The other three wineries are Fetzer Vineyards (CA), Tablas Creek Vineyard (CA) and Troon Vineyard (OR).</p><p></p><blockquote>"The California-based Regenerative Organic Alliance (motto: “Farm like the world depends on it,”) has adopted USDA Organic standards as a baseline. ROC™ requires certification in three areas: soil health and land management, animal welfare, and farmer and worker fairness. Sensibly, potential members apply existing certifications from blue chip organizations such as Demeter, Certified Fair Trade, and Certified Humane, among others, to meet requirements. "</blockquote><p></p><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2oh-9kD4AwUWYHac3jttAAOlz_ig2DoNB_ewaRvSD8Zy3vtbqZQjaIaAIirnEIvn7mdHHSgvkRtyTwXhXQQib4RlzWnSCIqIy56ybU99LlUnYsDt5JtUqJLBN0wclqF0o7Rux_6WrXxZUi0w6GkBePBocHRZ10XrjLK7KKN6f_t9kXQt9-6X-CC574k1v/s4032/20231211_183729.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2oh-9kD4AwUWYHac3jttAAOlz_ig2DoNB_ewaRvSD8Zy3vtbqZQjaIaAIirnEIvn7mdHHSgvkRtyTwXhXQQib4RlzWnSCIqIy56ybU99LlUnYsDt5JtUqJLBN0wclqF0o7Rux_6WrXxZUi0w6GkBePBocHRZ10XrjLK7KKN6f_t9kXQt9-6X-CC574k1v/w150-h200/20231211_183729.jpg" width="150" /></a></div>To repeat, the fruit for both the <b>Ameri Red Blend</b> and <b>Ameri Malbec</b> are certified organic and from vines first planted in the <b>Bousquet Estate Vineyard</b> in 1998. The vineyard is located in the Uco Valley’s Alto Gualtallery zone at an altitude of about 4,125 feet. The Ameri Red Blend debuted with the 2011 vintage and bottles have been numbered since 2018. The blend is Malbec dominant followed by different percentages of Cabernet Sauvignon, Syrah, and Merlot. According to the winery, the "Ameri Malbec is a new development, starting with the 2019 vintage when Domaine Bousquet winemaker Rodrigo Serrano determined that the Ameri Red Blend component wines were presenting so well that the time had come to showcase them individually, starting with the Malbec".</div><p><b>Ameri Red Blend 2020</b> ($37)<br />The wine starts with an earthy, barnyard, and mint aroma. Blackberries, chocolate cherries, and sharp tannins dissolve into a chewy, pleasant finish.</p><p><b>Ameri Malbec 2020</b> ($37)<br />The wine melts throughout the mouth, spreading evenly and relaxes the body. Seriously, a relaxing sensation. Cherry flavors pop with pieces of chocolate finishing with light approachable tannins.</p>WineCompasshttp://www.blogger.com/profile/04345126760904894726noreply@blogger.com0tag:blogger.com,1999:blog-7792443280300042372.post-4625455815676794472023-12-11T20:04:00.000-05:002023-12-11T20:04:22.155-05:00Masciarelli d'Abruzzo Masterclass with Miriam Lee Masciarelli<p></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitDZUgw7-WF6ygSs1_V27rkzYbAvpBb2XLDF15FOjS_eMvPYmjmcyoO1p5ZLgSgJ0HOZNplUHYc8LMBPXZ-wrx_NkrW0GHf1LcqtpskjzYTg8itnKJqPmFwJbzBNm6oIgod3nCeabCvmJvWqn_m4MRnG0URv1EIVLUH2p7bIWniAi-0_GVjZn0mUIuIRxZ/s4032/20231205_125842.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitDZUgw7-WF6ygSs1_V27rkzYbAvpBb2XLDF15FOjS_eMvPYmjmcyoO1p5ZLgSgJ0HOZNplUHYc8LMBPXZ-wrx_NkrW0GHf1LcqtpskjzYTg8itnKJqPmFwJbzBNm6oIgod3nCeabCvmJvWqn_m4MRnG0URv1EIVLUH2p7bIWniAi-0_GVjZn0mUIuIRxZ/w200-h150/20231205_125842.jpg" width="200" /></a>For the last few months we have been fortunate to receive several samples from the Abruzzo producer <a href="https://www.masciarelli.it/en/" target="_blank"><b>Masciarelli</b></a> and have written multiple <a href="https://winecompass.blogspot.com/search/label/Masciarelli" target="_blank">posts</a> concentrating on Trebbiano d'Abruzzo, Montepulciano d'Abruzzo, and their Cerasuolo d'Abruzzo. Last week we received a personal overview of the winery and their wines through the daughter of the founders, <b>Miriam Lee Masciarelli</b>. Her father Gianna founded the winery in the early 1980's and we learned during the masterclass that during an early trip to Croatia searching for Slavonian oak barrels he returned with her mother Marina Cvetić instead. When Gianna died suddenly in 2008, Marina took over the winery's management and today shares that responsibility with Miriam Lee.<div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY2bWj4CZtoX6dnJ4OD_vsy5Uezx8iZKvZ79j8Mw9MYIpN479JeAUl6zr-5-8MPV2jtYzEC6zJvQotssSU1YYbabnN5UYWBkL4UaLJ0-NJQ2H0AtopihM6N6ITi5vix0SDnG_wALlV4p6UxHxUINl0nowZOgRhauqDneXynbmihLOmhB1HrpyLM9CNYSFr/s948/img-pesc-prov-1.webp" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="634" data-original-width="948" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY2bWj4CZtoX6dnJ4OD_vsy5Uezx8iZKvZ79j8Mw9MYIpN479JeAUl6zr-5-8MPV2jtYzEC6zJvQotssSU1YYbabnN5UYWBkL4UaLJ0-NJQ2H0AtopihM6N6ITi5vix0SDnG_wALlV4p6UxHxUINl0nowZOgRhauqDneXynbmihLOmhB1HrpyLM9CNYSFr/s320/img-pesc-prov-1.webp" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Loreto Aprutino Vineyard, Pescara<br />(photo courtesy of Masciarelli) </td></tr></tbody></table><div><p></p><p></p><p>During the masterclass Ms. Masciarelli discussed the history and innovations established by Masciarelli Winery such as the introduction of the Guyot training system in Abruzzo and the use of French oak barrels to age Montepulciano d’Abruzzo. Also, the heart of the Cerasuolo DOC lies in a area first sourced by Gianni in 1986 for a Rosato wine. Finally, Masciarelli was also the first winery in Abruzzo to produce a reserve-level Montepulciano d'Abruzzo (1984) which they continue to produce today from the original 12-acre Colle Cave “home vineyard,” dating back to 1930.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNeNkCRvYoPKuiCdgG43rH-2HwMgWggQPjGmG-k1GD0jIhd0dnUQiov_NTUyuU_W1UJt4M4vzx_ue-1t0bdAcYNFOfu8AB449LFkBfZm7fYTyqDosXldowWzPZw9edfvFwA5ewoK3Sd9pyVuYuNc1NCC6-G3gV0UHsIv7BWcy6BREOkaYhsWvEdk6hmq9B/s4032/20231203_201117.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNeNkCRvYoPKuiCdgG43rH-2HwMgWggQPjGmG-k1GD0jIhd0dnUQiov_NTUyuU_W1UJt4M4vzx_ue-1t0bdAcYNFOfu8AB449LFkBfZm7fYTyqDosXldowWzPZw9edfvFwA5ewoK3Sd9pyVuYuNc1NCC6-G3gV0UHsIv7BWcy6BREOkaYhsWvEdk6hmq9B/w150-h200/20231203_201117.jpg" width="150" /></a></div>We sampled this lineage through the <b>2018 Villa Gemma Montepulciano d’Abruzzo DOC Riserva</b> ($98) and quickly understood the sticker shock. The Riserva is only produced in the best of harvests and fermented in stainless steel. The wine is then aged for five to six years in new French barriques, then more aging in the bottle. This is both a luscious and elegant wine with dark fruit, earthiness, and cocoa on the nose. The structured center is full bodied, with dark cherries and slight spice and chocolate. The tannins are very approachable and the finish lingers and lingers....<p></p><p>Masciarelli is also the only Abruzzo producer with vineyards in all four Abruzzo provinces (Chieti, Pescara, Teramo, l’Aquila) and Ms. Masciarelli discussed the geographic attributes of each regarding soil, climate, and temperatures. The southernmost <b>Province of Chieti</b> is their primary source of grapes and is host to the home <b>San Martino sulla Marrucina</b> estate - the source of the above Montepulciano d’Abruzzo DOC Riserva - as well as three other vineyards. </p><p></p><blockquote><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb35jUM5RT3rX0rsJFlabSaHD_2UUkIhYPPMflJTa_LWHMiJRWFsJcDhw6GIHPBystGzCJLIS9dGkCuzww8mXIMmtpHpnZiO_UQ8zGldVVhU552swVASx39VXz9XjlDo3xUIiyIgn3Hjhe35r1nOjsyGtooR-uUJaN5tdE_9F3Ec_v2YwttwLp_XDbLwPQ/s948/san-martino.webp" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="571" data-original-width="948" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb35jUM5RT3rX0rsJFlabSaHD_2UUkIhYPPMflJTa_LWHMiJRWFsJcDhw6GIHPBystGzCJLIS9dGkCuzww8mXIMmtpHpnZiO_UQ8zGldVVhU552swVASx39VXz9XjlDo3xUIiyIgn3Hjhe35r1nOjsyGtooR-uUJaN5tdE_9F3Ec_v2YwttwLp_XDbLwPQ/s320/san-martino.webp" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">San Martino sulla Marrucina Vineyard, Chieti<br />(photo courtesy of Masciarelli)</td></tr></tbody></table></blockquote><blockquote><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw5jnhQ5nY2rH-w_3_i-poYND92lTU0lC13fB-5scqXRCdX8TBkF6L5zPDDPW3BXqNDvMA3IX77ZM_D6tvSXsq0UjY7JG_nlw7hlANm-ZqvV0NRXOt9UWLKaj_ZxYUXdbTV-gZ4DT8qBZCCI_s8egLe27VucAkRkBFmb1qtyEX7eRAbLGD6NJjHkwvU8AE/s4032/20231202_183736.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw5jnhQ5nY2rH-w_3_i-poYND92lTU0lC13fB-5scqXRCdX8TBkF6L5zPDDPW3BXqNDvMA3IX77ZM_D6tvSXsq0UjY7JG_nlw7hlANm-ZqvV0NRXOt9UWLKaj_ZxYUXdbTV-gZ4DT8qBZCCI_s8egLe27VucAkRkBFmb1qtyEX7eRAbLGD6NJjHkwvU8AE/w150-h200/20231202_183736.jpg" width="150" /></a>"In the northernmost part of the province of Chieti, the landscape is more arid, whereas in the south it is smoother and full of small scattered settlements. A large part of the Majella massif, which is the second highest mountain of the Apennines chain after the Gran Sasso d’Italia, is also located in the province of Chieti. After the limestone peaks, the landscape of the rolling hills at the foot of the Apennines is characterized by extraordinary phenomena, such as the impressive ravines."</blockquote><blockquote></blockquote><p></p><p></p>The <b>Province of Pescara</b> lies just north of Chieti and is the home of the <b>Loreto Aprutino</b> vineyard, which looks up to the Calderone glacier on top of Gran Sasso. The <b>2022 Villa Gemma Abruzzo Bianco DOC</b> ($24) is a blend of 50% Trebbiano, 30% Pecorino, 20% Cococciola where some of the grapes are derived from this vineyard and the rest from Chieti. What I find most interesting about this wine is the distinct lime profile that Ms. Masciarelli attributed to the <b>Cococciola</b> grape. The variety also contributed herbaceous to the nose, whereas the Pecorino provides minerality and a fruit/floral balance. A truly unique, refreshing, and satisfying wine. <p></p></div>WineCompasshttp://www.blogger.com/profile/04345126760904894726noreply@blogger.com0tag:blogger.com,1999:blog-7792443280300042372.post-83552461582868582912023-12-04T06:00:00.001-05:002023-12-04T06:00:00.130-05:00Cerasuolo d'Abruzzo DOC with the Villa Gemma Cerasuolo d’Abruzzo DOC Superiore<p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7XrmItFutCOQWnc-KAiLbNhureTxb6tx6gvDB5WEHv4mZf2AuJsqjiibk0RGSpdicxMeHugKodvdLvGuttguIQhUoTBOGPXNrqUuDa5gaeN750ndY8lmG-cY7xkRKe8Aajj9guy2eSSh-qfue95IBhEwtSbMUrHhGxb8Hpx7YVzMR_Ye7K96cQzHAUSEy/s4032/20231130_183237.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7XrmItFutCOQWnc-KAiLbNhureTxb6tx6gvDB5WEHv4mZf2AuJsqjiibk0RGSpdicxMeHugKodvdLvGuttguIQhUoTBOGPXNrqUuDa5gaeN750ndY8lmG-cY7xkRKe8Aajj9guy2eSSh-qfue95IBhEwtSbMUrHhGxb8Hpx7YVzMR_Ye7K96cQzHAUSEy/s320/20231130_183237.jpg" width="240" /></a></b></div><b>Cerasuolo</b> (chair-ah-swolo) translates loosely to "cherry-colored” in Italian and refers to Italian rosés in general. However the Abruzzo province is one of the few appellations in Italy exclusively dedicated to rosé, the <b>Cerasuolo d’Abruzzo DOC</b>. This designation was established in 2010 and mandates that 85-100% of the rosé wine consist of Montepulciano and the remaining percentage be filled with local white grapes. Montepulciano's dark color and tannins give the rosatos body with characters of cinnamon, orange peel, strawberry, rose and a mineral acidity. <p></p><p>We received a sample of Cerasuolo from <b><a href="https://winecompass.blogspot.com/search/label/Masciarelli" target="_blank">Masciarelli</a></b>, a leading producer in Abruzzo and the producer with vineyards in all four provinces (Chieti, Pescara, Teramo, l’Aquila). The winery has been producing a rosato since 1986 and Villa Gemma is their flagship line from winemaker Gianni Masciarelli. The Montepulciano grapes for the <b>Villa Gemma Cerasuolo d’Abruzzo DOC Superiore</b> ($20) were harvested from 30 year old vines from the <b>San Martino sulla Marrucina</b> estate in <b>Chieti</b>, destemmed and macerated on their skins for 24 hours, before fermentation in stainless steel. This rosato has exceptional texture and body with raspberries, pomegranate, and herbaceous aromas followed by a full red raspberry profile enveloped with minerality and subtle mint and finishing with refreshing acids. </p>WineCompasshttp://www.blogger.com/profile/04345126760904894726noreply@blogger.com0tag:blogger.com,1999:blog-7792443280300042372.post-42306221365897551372023-11-30T17:06:00.000-05:002023-11-30T17:06:27.111-05:00Grape Spotlight: Anderson Valley Pinot Noir through Crosby Roamann<p></p><blockquote>The illustrious Anderson Valley is located in the rolling hills of the northern California coastal region of Mendocino County, 110 miles northwest of San Francisco. It is the wine country we all used to know – approachable, intimate, uncrowded, and primarily owner-operated. -- <a href="https://avwines.com/about-anderson-valley/" target="_blank"><b>Anderson Valley Wines</b></a></blockquote><a href="https://avwines.com/about-anderson-valley/" target="_blank"><b></b></a><p></p><p>The Anderson Valley AVA encompasses a very narrow, low lying region situated ten miles from the Pacific and at the very northern end of California's prime winegrowing area. It is only one mile wide and 15 miles long covering approximately 57,600 acres (23,300ha) of vines. It is amongst the coolest of California's wine regions where the valley is positioned to allow ocean breezes and fog to cool the area. Rain is plentiful, particularly in the cooler months of November through to March. These conditions forced early commercial wineries into planting Chardonnay, Gewürztraminer and Riesling where in 1982, these three grapes accounted for 400 of the 582 acres then planted. However, during the next decade and into the new millennium, growers increasingly experimented with <a href="https://www.wine-searcher.com/grape-384-pinot-noir" target="_blank"><b>Pinot Noir</b></a> clones and soon that variety became a dominant force within the AVA. These clones could ripen reliably in the cool Anderson Valley climate particularly during it's hot days and cold nights. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj04RDR1Nj_jUZ4gIhXBClkF6Keg-zkHLhd_YRWm9TbvCcDmAujsHICU9ps3DlFTerLa38G_z1AmbkIj0Kc73GPecpUD6tdZ5_-ZYnmedjPYK1agxpMSr7deq6wVl6uO4JQvc9Lqh9owW5tWKPri1cmLt5UAA4LuabGgh1qABYkDfNjpxh0Ylrwb-sMpRjG/s4032/20231123_150107.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj04RDR1Nj_jUZ4gIhXBClkF6Keg-zkHLhd_YRWm9TbvCcDmAujsHICU9ps3DlFTerLa38G_z1AmbkIj0Kc73GPecpUD6tdZ5_-ZYnmedjPYK1agxpMSr7deq6wVl6uO4JQvc9Lqh9owW5tWKPri1cmLt5UAA4LuabGgh1qABYkDfNjpxh0Ylrwb-sMpRjG/s320/20231123_150107.jpg" width="240" /></a></div><p><a href="https://www.crosbyroamann.com/" target="_blank"><b>Crosby Roamann</b></a> is a Napa Valley with an estate in Los Carneros but that also source's grapes from a range of AVAs for their Single Vineyard label. The winery was founded by vintners Sean and Juliana McBride who produced their first Napa Valley Cabernet Sauvignon in 2007 at a custom crush facility. Soon Sean was working harvests at White Rock Vineyards and learning winemaking under Christopher Vandendriessche. He spent five years at White Rock while simultaneously making wine at Michael Mondavi’s FOLIO winery for three of these years. In 2015, the couple opened Crosby Roamann in the Crusher District with the estate in Los Carneros.</p><p>While sourcing fruit from other regions, the playfully "redub" the vineyard's name to reflect ancient and modern Irish girl names based on Sean’s Irish heritage and their twin daughters. For instance the "Fiadh" for the Fiadh Vineyard in Anderson Valley refers to an Irish girl's name meaning "wild" and "untamed". This "one-acre block of Dijon Pinot Noir clones is just outside the town of Boonville on the south end of the valley – a warmer climate for Pinot. Biodynamically farmed, the vines grow in a wild yet zen spot on clay silt loam, and grapes are harvested in early September". </p><p>The <b>2019 Fiadh Vineyard Pinot Noir, Anderson Valley</b> ($38) is a bright and medium bodied wine starting with a sweet cherry aroma with a bit of black pepper that leads to a pleasant herbaceous and dark cherry profile. The oak influences of vanilla are present but allow the fruit to dominate. The finish provides enough tannins and acidity to lift the wine and allow for a lingering finale. A very nice wine. </p>WineCompasshttp://www.blogger.com/profile/04345126760904894726noreply@blogger.com0tag:blogger.com,1999:blog-7792443280300042372.post-20225355539094538112023-11-22T08:00:00.001-05:002023-11-22T08:51:44.063-05:00Grape Spotlight: Catalonia Cariñena (Samsó)<p></p><blockquote>Carignan (Cariñena in Spain) is a black-skinned wine grape variety, most likely native to Aragon. The variety is found in wines along the Mediterranean coast, particularly in northeastern Spain and in France's Languedoc-Roussillon region. It is used most commonly for blending with many of the region's other key varieties – most famously Grenache, Syrah and Mourvedre. In Spain the best Cariñena wines are found in the acclaimed Priorat region and in Catalonia it is often labeled as Samsó. Often found blended with the more plush Garnacha, Cariñena makes up just under a quarter of plantings (of red wine varieties) in the area.</blockquote><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtANR4A_C-bavbnzVGb7hk6ZyfWa4q33FhIs0v6Xkuwi4Q2jhwUFXqFpk4J39z9pmVlF2QHr5_TJlyRxPlqzAjj0ehiYxGLqFqkYA8lm4uLLqE8k-HYbMa83mBb3ycXHFQIpPwQgv5Dr-vG-pEbScThba0CO3JN_MpiMGxgXUPnRyvTLA76Gy6e_ObM8Io/s1600/wineyard-catalonia.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="431" data-original-width="1600" height="86" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtANR4A_C-bavbnzVGb7hk6ZyfWa4q33FhIs0v6Xkuwi4Q2jhwUFXqFpk4J39z9pmVlF2QHr5_TJlyRxPlqzAjj0ehiYxGLqFqkYA8lm4uLLqE8k-HYbMa83mBb3ycXHFQIpPwQgv5Dr-vG-pEbScThba0CO3JN_MpiMGxgXUPnRyvTLA76Gy6e_ObM8Io/s320/wineyard-catalonia.jpeg" width="320" /></a></div><br />Carignan prefers warm, dry climates when the grape can express high tannins, acid and color. This makes it an excellent addition to red wine blends that have plenty of aroma and flavor, but lack body and depth of color. Carignan is only rarely made as a varietal wine, but the best examples can show characteristics of dark and black fruits, pepper, licorice, and spicy and savory accents.<p></p><p></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip23WArhrJWi-mzxWKb90lYaWMdnKwUrQq0Fnj4GAnMh-hp_slTJs-Kf5LqgtjSHmmkw-qtIk37K_x6kVrfRv7cCf35S5TE_STg7e6rIHqInAGEa6FVs0XVS1uKDtiU3Gup95jKmUBinTEEmSHGBo2BpxJBQHB4Myo2rHTHwT6BlvOWOQpp9AagYCHXxME/s503/solafred.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="503" data-original-width="196" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip23WArhrJWi-mzxWKb90lYaWMdnKwUrQq0Fnj4GAnMh-hp_slTJs-Kf5LqgtjSHmmkw-qtIk37K_x6kVrfRv7cCf35S5TE_STg7e6rIHqInAGEa6FVs0XVS1uKDtiU3Gup95jKmUBinTEEmSHGBo2BpxJBQHB4Myo2rHTHwT6BlvOWOQpp9AagYCHXxME/w78-h200/solafred.png" width="78" /></a>Carignan is usually grown as bush vines, many of which are very old and require hand-harvesting as the vines' stems are too tough for machines. It is a late-ripening variety that is known to produce high yields if not properly cropped. This was once considered an attractive attribute of the grape but, as this can make it difficult to achieve good flavor concentration, it also led to it falling out of favor. (wine-searcher.com)<p></p><p>For a broader view of <a href="https://www.catalanwinesusa.com/" target="_blank"><b>Catalonia Wines</b></a> please read <a href="https://winecompass.blogspot.com/2023/11/catalan-wines-usa-master-class.html" target="_blank"><b>Catalan Wines USA Master Class -- Catalunya's Grapes, Designations, and Wine-making History</b></a>. During this tasting there were three expressions of 100% Cariñena poured all representing a different Catalonia appellation. </p><p><a href="https://cellermasroig.com/en/" target="_blank"><b>Cellar Masroig</b></a> is a century old winery located in Priorat County in the <b>DO Montsant</b>. This is a mountainous region known for their red wines and the owners of Cellar Masroig asserts that Cariñena is the foundation of their wines. Their <b>Cellar Masroig Sola Fred 2022</b> ($15) is 100% Carignan and aged six months in stainless steel showing a bright fruit, very fruit forward, with a vibrant mouthfeel and refreshing acidity. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk8Xx_xeJrRL-_shyv2rUIBoD9sCSwH090NdQsCOHQw7oM2a-UBW9EhX2te_lSX1HEOQ7GhzNKsgrmeJMcAAQZfTojKoMI85pVSL26z_XpMpPV2qRQNmcD4xy0uVF9Llms80ZCkSuSn4KBbqksKtzczxHJnPAag6gCQIX2rehbdtjiHlkud4f3jen2Test/s4032/20231024_135757.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk8Xx_xeJrRL-_shyv2rUIBoD9sCSwH090NdQsCOHQw7oM2a-UBW9EhX2te_lSX1HEOQ7GhzNKsgrmeJMcAAQZfTojKoMI85pVSL26z_XpMpPV2qRQNmcD4xy0uVF9Llms80ZCkSuSn4KBbqksKtzczxHJnPAag6gCQIX2rehbdtjiHlkud4f3jen2Test/w200-h150/20231024_135757.jpg" width="200" /></a><a href="https://moliparellada.com/en/" target="_blank"><b>Molí Parellada</b></a> was founded in 1987 in the town of Sant Sadurni d'Anoia (near Barcelona) as El Xamfra -- specializing in cava production. In 2016, they opened a second winery in the town of Torrelavit in the <b>DO Penedes</b>. Since the new winery was built within an old paper mill, the new cellar was named Molí Parellada. Second generation Francisco Domínguez is now the winermaker and CEO and has envisioned the large expansion of production in both cava and still wines. The <b>Molí Parellada Alabrent 2022</b> ($36) - is one of these still wines, made from 100% Samsó which is interestingly aged six months in a locust tree barrel. The wine has a chewy structured mouthfeel full of slightly spicy sour cherries and other red fruit which carries through the long finish. Imported by </p><p></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAsGZJqSZQmt1SHhyphenhyphenIdxJ4vAIbn3hsKmelN2aSVgUGSummvWOhqN9nLy6Na_BShzq5Z2JdcCvRvfYrrZK7CeW03Usr-kNvXUSskDKLKIJJ7wR268ogyxractdPKanhu-iOj512W0T27XtTtpWPK4eJzK02kWDxBPzJomXr_aepomKDwmy7WGJ_SjcYd4SX/s725/barqueres.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="725" data-original-width="177" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAsGZJqSZQmt1SHhyphenhyphenIdxJ4vAIbn3hsKmelN2aSVgUGSummvWOhqN9nLy6Na_BShzq5Z2JdcCvRvfYrrZK7CeW03Usr-kNvXUSskDKLKIJJ7wR268ogyxractdPKanhu-iOj512W0T27XtTtpWPK4eJzK02kWDxBPzJomXr_aepomKDwmy7WGJ_SjcYd4SX/w49-h200/barqueres.png" width="49" /></a>In 1985, <b>Tomàs Cusiné Barber</b> started making wine at the family-owned Castell del Remei winery, started the Cérvoles winery in 1997, and the <a href="https://www.tomascusine.com/en" target="_blank"><b>Tomàs Cusiné</b></a> winery in 2003. All three within the borders of the <b>DO Costers Del Segre</b>. This is a dry, semi-arid Continental climate featuring limestone and clay spoils and Catalonia's northernmost DO. The 30 hectares of vineyards he manages are organically or biodynamically farmed. These vines are planted in high elevations and result in the slower ripening of grapes, thicker skins, optimal acidity, and vibrant colors. This is the situation regarding the <b>Finca Barqueres Carignan 2018</b> ($53) -- 100% Cariñena harvested from a 1.5 hectare plot of old vine Cariñena. After fermentation, the wine is aged twelve months in French oak barriques. The wine is delicious, layers of stewed plums and tobacco, some spice, and an approachable finish. Excellent. Imported by <a href="http://valkyrieselections.com/producer.cfm?producerid=P901" target="_blank"><b>Valkyrie Selections</b></a>.<p></p><div><br /></div>WineCompasshttp://www.blogger.com/profile/04345126760904894726noreply@blogger.com0tag:blogger.com,1999:blog-7792443280300042372.post-21676288667425014742023-11-18T06:42:00.000-05:002023-11-18T06:42:20.590-05:00Grape Spotlight: Louisiana Blanc Du Bois from Landry Vineyards<p></p><blockquote>Pierce's disease is a bacterial disease caused by Xylella fastidiosa, which lives in the water-conducting system of grapevines and is spread from plant to plant by sap-feeding insects. Glassy-winged sharpshooter, an exotic plant pest, is a key vector. Symptoms of Pierce's disease in grapevines include leaf scorch, where leaves become yellow around the leaf margins or between the veins, and the outer leaf area may dry suddenly while the rest of the leaf remains green. Affected leaves are less vigorous and smaller than healthy leaves. </blockquote><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVc1dJ8BAE_BMzyG59TA9LfhbMBCTc1wjZm9qDJpIjimjQj73QTB8N2SE59ElzgbEEQrAJizI_rYFIRGgUmRDVmPszzwG_QhN9efzTTeIQeKG68h14eM-F8GxnM_F9SThRxccKO3FPLsiiFOkzGK2sVQgG8KHviK98YFbF0dudGP9Jd6uwnQwKy6MEKOHT/s4032/20231117_163740.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVc1dJ8BAE_BMzyG59TA9LfhbMBCTc1wjZm9qDJpIjimjQj73QTB8N2SE59ElzgbEEQrAJizI_rYFIRGgUmRDVmPszzwG_QhN9efzTTeIQeKG68h14eM-F8GxnM_F9SThRxccKO3FPLsiiFOkzGK2sVQgG8KHviK98YFbF0dudGP9Jd6uwnQwKy6MEKOHT/s320/20231117_163740.jpg" width="240" /></a></div>Grape growers in the Southeast and Texas are susceptible to Pierce's disease primarily because of their humid climate. Native muscadine grapes are mostly resistant to the disease but not Vitis Viniferia or French Hybrids. Enter <b>Blanc Du Bois</b>. Researchers at the University of Florida’s Leesburg Research Station, began a program to create a new grape that was fully resistant to Pierce's disease. Led by Dr. John Mortenson, in 1968, the team was able to develop a complex hybrid grape from crossing a Florida-developed muscadine hybrid (Florida D 6-148) with the Cardinal (a Vitis vinifera L.) table grape. They called this new white grape Blanc Du Bois, after Emile DuBois, a noted grower who emigrated from France to the U.S. in 1882. As a wine grape, it is known to create white wines with floral and citrus flavors with decent acidity. <p></p><p><b>Blanc Du Bois</b> is now found in parts of Texas as well as Florida, Georgia, and Louisiana. In the Pelican State, Jeff Landry has been cultivating Blanc Du Bois since he founded <a href="http://winecompass.com/DesktopDefault.aspx?tabindex=10&tabid=6&companyid=ab4685a9-cb03-439f-9bab-096f11afc0a2" target="_blank"><b>Landry Vineyards</b></a> in 1999. The winery and estate used to be located in eastern Louisiana, but moved post-Katrina to West Monroe, in north-central Louisiana, where the soils, hills and climate are more suitable to growing wine grapes. In the new estate, they cultivate 16 acres of vines, specializing in Blanc Du Bois, Lenoir/Black Spanish and Crimson Cabernet (I envision a few more spotlights). Over the past 20 years, they have improved the quality of the their grapes through canopy management, cover crops, composting, leaf pulling, and other vineyard practices -- many from recommendation from Viticulturist, Fritz Westover.</p><p>I purchased this <b>Landry Vineyards Louisiana Grown Blanc Du Bois</b> ($13) while in Lafayette and this <a href="https://certifiedlouisiana.org/" target="_blank">Louisiana Certified Craft Beverage</a> is dry and flavorful with a floral aroma and citrus profile. There's also depth which hints at some type of oak treatment. Would only ask for a little more acidity - otherwise a pleasant wine at a very reasonable price. </p>WineCompasshttp://www.blogger.com/profile/04345126760904894726noreply@blogger.com0tag:blogger.com,1999:blog-7792443280300042372.post-32008405244237735982023-11-14T18:12:00.000-05:002023-11-14T18:12:17.431-05:00Catalan Wines USA Master Class -- D.O. Cava<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinrbLXEnTKLFxBz9J-3R8wn4f9jXDMteUmLV0qJ41GRMrWDZfIDt7I14PX0Wf9cx06cLswb4fW1doRrR8fz-w1TV1E-_2YrnKWibTjlsvLOaYf5F_lXfVgNT596ub6blu9_NTqRwdjCdg_sJ6-Q5URk40MR6ghCG-5-peFtnRU16ixw87jv56W30W2tc9g/s4032/20231024_141000.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinrbLXEnTKLFxBz9J-3R8wn4f9jXDMteUmLV0qJ41GRMrWDZfIDt7I14PX0Wf9cx06cLswb4fW1doRrR8fz-w1TV1E-_2YrnKWibTjlsvLOaYf5F_lXfVgNT596ub6blu9_NTqRwdjCdg_sJ6-Q5URk40MR6ghCG-5-peFtnRU16ixw87jv56W30W2tc9g/w150-h200/20231024_141000.jpg" width="150" /></a>There was plenty of sparkling wine on display during the <a href="https://www.catalanwinesusa.com/" target="_blank"><b>Catalan Wines USA</b></a> Master Class & Wine Tasting last month. For an overview of the region and Master Class, please see <a href="https://winecompass.blogspot.com/2023/11/catalan-wines-usa-master-class.html" target="_blank"><b>Catalan Wines USA Master Class -- Catalunya's Grapes, Designations, and Wine-making History</b></a>. Here, we will focus on D.O. Cava and the many expressions poured at the event.</p><p>D.O. Cava encompasses multiple areas within Catalonia but is almost 95% within Penedès. It was established in 1991 and highlights the traditional home to this sparkling wine, although today Aragon, Navarra, Rioja, Pais Vasco, Valencia and Extremadura have specific Cava demarcated areas. The traditional grape varieties used in Cava were Macabeo, Parellada, and Xarel-lo with Chardonnay and Pinot Noir now also being used. "Macabeo makes up around half of a typical Cava blend – not because of its flavor (it is quite bland), but because it represents a viticultural insurance policy. Macabeo vines bud relatively late in the spring, ensuring that their flowers and grapes are safe from early frosts. The interesting, slightly earthy flavors that distinguish Cava from most Champagnes are generally attributed to Xarel-lo grapes". -- <a href="https://www.wine-searcher.com/regions-catalonia+%5Bcatalunya%5D" target="_blank">wine-searcher.com</a></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3wB9_VPWt2noZ_nJ5tXv77q4uaooUDKsmzxns9zbNC9geNnTp2i1xKs6JIlwVIliaPD_zEMVsugGclR42yoNlDuIzmAU3HFnQh1gpo7n7TZ3TWqO6-woeUEhZQcBtSkKy6nxoBmE1VgNzdfCR3BpZIL12rht1CdMfi5WvsSYJDTaDZJw1mddcNextOEY6/s4032/20231024_142947.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3wB9_VPWt2noZ_nJ5tXv77q4uaooUDKsmzxns9zbNC9geNnTp2i1xKs6JIlwVIliaPD_zEMVsugGclR42yoNlDuIzmAU3HFnQh1gpo7n7TZ3TWqO6-woeUEhZQcBtSkKy6nxoBmE1VgNzdfCR3BpZIL12rht1CdMfi5WvsSYJDTaDZJw1mddcNextOEY6/w200-h150/20231024_142947.jpg" width="200" /></a><p><a href="https://fincacanestella.com/" target="_blank"><b>Finca Ca n'Estella</b></a> is a small, third generation operated, and family owned winery located northwest of Barcelona and based out of an 1800 winery and farmhouse. The estate is protected from the north winds by the Montserrat mountains and its proximity to the Mediterranean sea provides a temperate climate. They poured the <b>Cava Rabetllat i Vidal Brut Nature</b> ($20) which is composed of 60% Chardonnay, 20% Macabeo, and 20% Xarel-lo. Winemaker Miquel Medall allowed this non-vintage Cava to mature two years in the bottle. The bready - yeasty aroma leads to tight effervescence due to the fine bubbles and a delicious dried fruit profile. </p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPSC556Ds24iY64-ZpOWCbwCztX2AFB8-TzngukCBjG5sVdg74Ipbu9Ra9ShyG5JVKkFF7xKdITrR8rzLQtqcj_L0-Q7Bc6jn9sXBTlEkpy6gaqUskKxTL6VmrkCFack12dckhzxGAz19-A41mFhM1apJyfyv3Sh7W27Y98wsKbUWxfgs2T4-FNUlQUkBT/s4032/20231024_144913.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPSC556Ds24iY64-ZpOWCbwCztX2AFB8-TzngukCBjG5sVdg74Ipbu9Ra9ShyG5JVKkFF7xKdITrR8rzLQtqcj_L0-Q7Bc6jn9sXBTlEkpy6gaqUskKxTL6VmrkCFack12dckhzxGAz19-A41mFhM1apJyfyv3Sh7W27Y98wsKbUWxfgs2T4-FNUlQUkBT/w200-h150/20231024_144913.jpg" width="200" /></a><p><a href="https://www.canalsimunne.com/en/" target="_blank"><b>Canals & Munné</b></a> is another small winery located just outside of Barcelona that was founded in 1915 by Josep Canals Capellades, great-grandfather of the current oenologist Òscar Canals. The winery's name arises from the union of Josep's son, Josep Mª Canals Casanovas and Dolors Torres Munné - the parents of current manager Montserrat Canals Torres. They operate two wineries, the original 1915 facility dedicated to weekend wine tourism, and a newer facility located between the vineyards. They poured a trio of sparkling wine starting with the <b>Insuperable Brut</b> ($16). This is a fresh and textured blend of Macabeu 40%, Xarel·lo 30% & Parellada 30% aged 25 months with a floral nose and a yeasty dried nuts profile. The <b>Dionysus Brut Nature</b> ($18) is a blend of 30% Chardonnay, 60% Macabeo, and 10% Xarel-lo aged 22 months with another floral nose and a lengthy dry profile. Finally, the <b>Lola Rose Pinot Noir – Brut</b> ($25) is 100% Pinot Noir aged 20 months and has a delicious concentration of red fruits balanced with delicate and persistent bubbles. </p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCnM36TwGmYtkUAQykDnJkSR8FK-shTyhUte0biFsjh3KjdYTPA38zf1qwVJzCOOoD5bzl_cIeymANTIXyl-SxLIh13P5LtpSn1mQUy9zA-q9tDi2UElyemchEYy06V1wk6HKGqlcnWRQwV6vqFsSwTFak_AjgHV2yR32oKPzb4yGhTM9t_fr8F5GVxYT6/s4032/20231024_143925.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCnM36TwGmYtkUAQykDnJkSR8FK-shTyhUte0biFsjh3KjdYTPA38zf1qwVJzCOOoD5bzl_cIeymANTIXyl-SxLIh13P5LtpSn1mQUy9zA-q9tDi2UElyemchEYy06V1wk6HKGqlcnWRQwV6vqFsSwTFak_AjgHV2yR32oKPzb4yGhTM9t_fr8F5GVxYT6/w200-h150/20231024_143925.jpg" width="200" /></a><p><a href="http://castelldage.com/en/" target="_blank"><b>Castell d'Age</b></a> poured a single Cava in the <b>Anne Marie Brut Nature Reserva</b> ($20). This is a non-vintage blend of 40% Xarel·lo, 40% Macabeu, & 20% Parellada that is aged a minimum of two years. The fruit from this delicious sparkling wine are grown in slate and clay-limestone soils from three estates located in the D.O. Penedès and situated on the southern slope of the Montserrat mountains. The winery is the result of three generations of woman, Aurèlia Figueras, daughter Anne Marie Comtesse who pioneered the introduction of organic farming, and granddaughter Olivia Junyent.</p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwmscJuDUOgD5fkrOg7jBa4IPElp4YvGJ_gSpAWWuiLH1EUT1dMIC2GiCNtiZW2WStiegl9hy1m4LhMxn9gJwldKrbpvS0m3dCcecRCRgLuBz-H2HQjc4nREQQG9W_9ULDJdba05guzTWwLvqdwzxyNA7QD-fN8xk7Asw-O4n56LHkwdZtdHnue-OQjhek/s4032/20231024_140934.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwmscJuDUOgD5fkrOg7jBa4IPElp4YvGJ_gSpAWWuiLH1EUT1dMIC2GiCNtiZW2WStiegl9hy1m4LhMxn9gJwldKrbpvS0m3dCcecRCRgLuBz-H2HQjc4nREQQG9W_9ULDJdba05guzTWwLvqdwzxyNA7QD-fN8xk7Asw-O4n56LHkwdZtdHnue-OQjhek/w150-h200/20231024_140934.jpg" width="150" /></a><p><a href="https://www.covides.com/en/" target="_blank"><b>Covides</b></a> is a cooperative that was founded in 1963 and is comprised of 600 grape growers across the Penedès region. These estates amount to over 2,000 hectares of vines spread out over 50 municipalities. The cooperative operates three winery facilities distributed evenly through Penedès to ameliorate the distances, means of transport, and transit time for the member growers. Since 2013, most of the vineyards are organically farmed and these vineyards cover the four major sub-terriors: Coastal Vineyards, Massif Vineyards (high active lime content ), Vineyards of the Plain, and High altitude vineyards. The <b>Covides Vineyards Elocuente Brut</b> ($12) is an excellent entry level sparkling wine, aged 13 months, with tight persistent bubbles providing a bready and fruity profile. The <b>Covides Vineyards Elocuente Rosé </b>($13) is 100% Trepat -- an indigenous grape that is known to make fresh, berry-flavored sparkling wine. Exactly. <b>Duc de Foix</b> is the Covides premium brand and the <b>Brut Nature Gran Reserva 2017</b> ($50) is a stately blend of mostly Xarel·lo with lesser amounts of Macabeu and Parellada that is aged a minimum of 30 months in the bottle. There's abundant texture of toasted nuts with candied fruit and a long effervescent finish. </p><p>One of my favorite sparkling wines was the <b>Panot Gaudi Reserva Brut</b> ($19) from <a href="https://ferrerwines.com/" target="_blank"><b>Ferrer Wines</b></a>. This is a blend of 40% Xarel·lo, 20% Macabeu, and 15% Chardonnay aged at least 18 months. It's intoxicating and not from the 11.5% alcohol; complex, tight bubbles, and lasting fruit and toasted bread. This is probably what one would expect from Pedro Ferrer Noguer and one of the oldest wineries in the D.O. Cava -- <b>Cavas Hill</b> founded in 1887.</p><p>The final Cava wines, and apologies to any that I missed, were the premium trio from <a href="https://agustitorellomata.com/" target="_blank"><b>Agusti Torello Mata</b></a>. This winery was born in Penedès in 1955 by the winery's namesake and today produces over 500,000 bottles of Cava each year. They source from 150 organic vineyards in the Valls d'Anoia-Foix where the grapes are hand harvested from at least 30-year-old vines. Today the winery is operated by his children -- Àlex, who is the winemaker, technical and viticulture director, and Gemma, who is the lawyer and administrator of the company. Their <b>Rosat Trepart 2021</b> ($29) is 100% Trepat from 30 year old organic vines from the Obach Estate in Mediona, located 800m high with clay and slate soils. The wine is aged 19 months in the bottle and is dry with a charming red fruit profile with lasting effervescence. The <b>Barrica 2018</b> ($50) is 100% Macabeu that was vinified six months in French oak and then aged four years in the bottle. It provides plenty of a floral and fruity aroma, yeasty toasted notes, with a textured and creamy body, and lasting finish. The <b>Kripta Brut Nature Gran Reserva 2016</b> ($130) is their flagship cuvee bottled in a distinct, amphora-shaped bottle. It is a blend of 45%, Macabeu (from Vinya Vicari planted in 1962), 35% Parellada ()from Vinya Lola planted in 1969, and 20% Xarel·lo (from Vinya Mercader planted in 1974). Each bottle is hand-riddled and disgorged and spends 84 months on the lees. Yes, seven years. The wine starts with fine and persistent bubbles leading to a complex nature and a silky texture. Expect a very long finish. </p>WineCompasshttp://www.blogger.com/profile/04345126760904894726noreply@blogger.com0tag:blogger.com,1999:blog-7792443280300042372.post-51709630874810631172023-11-09T19:00:00.001-05:002023-11-09T19:00:00.135-05:00The Rías Baixas Roadshow 2023 - Part 2Our previous post <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7budonKoNm-3Dxz4YIZTyOMievIXJ7dVDaGYbeSYIL_Rko8vNGP0bU2ILR-Z1NwAGui0HxnHFrOwmjarjdmvnwaxfC_ZPRZPLtZ5eOkjzFnCHUl9y0G1XEF7HbTQtjH0DmaPfZea4wg-lC52WAyV2OJtA-6NnR34TLufZhvlY9Ro5U9u9esJWsMEmK_vt/s3272/Ri%CC%81as%20Baixas%20Illustrated%20Map.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3272" data-original-width="2595" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7budonKoNm-3Dxz4YIZTyOMievIXJ7dVDaGYbeSYIL_Rko8vNGP0bU2ILR-Z1NwAGui0HxnHFrOwmjarjdmvnwaxfC_ZPRZPLtZ5eOkjzFnCHUl9y0G1XEF7HbTQtjH0DmaPfZea4wg-lC52WAyV2OJtA-6NnR34TLufZhvlY9Ro5U9u9esJWsMEmK_vt/w159-h200/Ri%CC%81as%20Baixas%20Illustrated%20Map.png" width="159" /></a><a href="http://winecompass.blogspot.com/2023/10/the-rias-baixas-roadshow-2023-part-1.html" target="_blank"><b>The Rías Baixas Roadshow 2023 - Part 1</b></a> provides an introduction into Rías Baixas pertaining to its history, wine regions, wine regulations and styles, as well as its signature grape - Albariño. And <a href="http://winecompass.blogspot.com/2023/10/grape-spotlight-rias-baixas-val-do.html" target="_blank"><b>Grape Spotlight: Rías Baixas, Val Do Salnés, Attis Bodega y Viñedos Souson</b></a> describes a new trend we discovered at the Roadshow -- the small, but rising production of Rías Baixas red wine. We will continue down that path and describe some of the interesting wines and trends highlighted at the event in terms of lees aging, blends, and sparkling Albariño.<p></p><p></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-azA-sBFky3xgV1eFutdd6iByRoCvfU7Fy1MrssHBMGWNyMfRpcc7R10QFgmt37yuM_y8MdlQErSKvzdxFNsNYuSUB_5KFLNjNLftb_JRE2YdQtO_x1OkTRGguuGCGgE5jBRs7jdEuKs8p5DRF4ZQiTY5sspIMP68xFcZr-MRPtskrp3_UC_Ed9FPkmye/s2802/20231004_112805.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1709" data-original-width="2802" height="122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-azA-sBFky3xgV1eFutdd6iByRoCvfU7Fy1MrssHBMGWNyMfRpcc7R10QFgmt37yuM_y8MdlQErSKvzdxFNsNYuSUB_5KFLNjNLftb_JRE2YdQtO_x1OkTRGguuGCGgE5jBRs7jdEuKs8p5DRF4ZQiTY5sspIMP68xFcZr-MRPtskrp3_UC_Ed9FPkmye/w200-h122/20231004_112805.jpg" width="200" /></a>Traditionally <b>Albariño</b> has been produced by fermenting the green skinned grape in stainless steel fermenters and then bottling quickly in order to encapsulate the high acidity, salinity, and citrus flavors associated with the grape. In this style, expect noticeable aromas and minerality due to the granite soils and proximity to the ocean as well as notes of lemon, lime, grapefruit, and sometimes pear. <p></p><p></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1BOGpIwM2mXzIOIPzMrRCJuWmyH4ZtsyCQnUqGb7MEqoKmiyfI383q4WZUxRqVLAbs13jtUDOhgElOiHGad9ext8RqBVQEvGUZta3YpfMWoRC56xI8qWJyJ5gJUvp5FOtVxZIP8W2jGJktKw26PwKyzWrh0-9xBlQXqAvzAdCiUJ8_e4J3NaWkAlhoCxH/s4032/20231004_124738.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1BOGpIwM2mXzIOIPzMrRCJuWmyH4ZtsyCQnUqGb7MEqoKmiyfI383q4WZUxRqVLAbs13jtUDOhgElOiHGad9ext8RqBVQEvGUZta3YpfMWoRC56xI8qWJyJ5gJUvp5FOtVxZIP8W2jGJktKw26PwKyzWrh0-9xBlQXqAvzAdCiUJ8_e4J3NaWkAlhoCxH/w150-h200/20231004_124738.jpg" width="150" /></a>This traditional style is evident in a wine from <b><a href="https://www.martincodax.com/blog/en" target="_blank">Bodegas Martín Códax</a></b> -- a cooperative located in <b>Val do Salnés</b> and founded in 1985 by 270 member grape growers. Since 2005 Katia Álvarez has managed the winemaking department that created the <b>Martín Códax 2022</b> ($18.95) -- a classically styled Albariño that provides a crisp citrus minerality and bright acidity that carries through to a long, refreshing finish. On the more innovative side is the <b>Burgans Albariño </b>($19.95) , a custom custom cuvée made for importer. <a href="https://www.europeancellars.com/" target="_blank"><b>European Cellars</b></a> and reflects Celtic name for the hill on which the cooperative is located. The wine is aged on its lees, providing richness to the otherwise citrus and stone fruit profile. Pressing even further, the <b>Val de Burgáns</b> ($60) is naturally fermented and aged for 7-8 months in French foudre providing a luscious wine that continues to show fresh acidity and minerality along with the stone and tropical fruit.</p><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh74RRcBuwOffM6IWxa8MAk5aNqO_DFnYQ2cs3r9CvWgA-bXe-0DeqCqwhjlFATlHCFNkMHgz7jniPrXUMRcd0qk0t4fTyiK8pDV-Lw7x1iQp-kIxzocMsQ3JkvCT8i7Ni-BSqY1qzfp3G72BjhTdHxDfzBWeXCkuy7crSA-KucETFhhMtr2eKPEXBNm4kV/s4032/20231004_123847.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh74RRcBuwOffM6IWxa8MAk5aNqO_DFnYQ2cs3r9CvWgA-bXe-0DeqCqwhjlFATlHCFNkMHgz7jniPrXUMRcd0qk0t4fTyiK8pDV-Lw7x1iQp-kIxzocMsQ3JkvCT8i7Ni-BSqY1qzfp3G72BjhTdHxDfzBWeXCkuy7crSA-KucETFhhMtr2eKPEXBNm4kV/w150-h200/20231004_123847.jpg" width="150" /></a>Staying within Val do Salnés, <b><a href="https://pacolola.com/en/" target="_blank">Paco & Lola</a></b> is another winery that provides different expressions of Albariño. This is also a cooperative, founded in 2005, and today has over 400 members making it the largest cooperative in the DO Rías Baixas. Their portfolio ranges from the traditional <b>Paco & Lola Albariño</b> ($21) with its noticeable polka dots to the <b>Paco & Lola Prime Albariño</b> ($35) made from the free run must of a selection of grapes from the oldest vineyards and then aged on lees for 6 months. As expected, the texture and body increases while the fruit, acidity, and salinity remain constant. The <b>Paco & Lola Vintage Albariño 2015 </b>($60) shows the ageability of these wines as this spent one year sur lees. We had heard in the Roadshow's Master Class about the quality of sparkling Albariño and this is expressed by the <b>Lola P&L Sprkling Albariño 2017</b> ($55). It's bready, effervescent, minerally driven, and rather excellent.</div><p></p><p></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsQ3ZvCdPKheSPwPXpGc9wZYkI_hbzbIcBzrPbEj0fGwN_zeX4rU2mEe_aXTSJqE8s0ka1SFDu2uZhRxEmxXgQn8wjlm0uL4hCk6hqxtQwBBbMvzloOWLSFxYZxYIejDWz72xHDXSIGnz4XiG_vKavYb8U996_vazFJZxWACNb7lPVmQ_afre_Tw5ga-56/s4032/20231004_125656.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsQ3ZvCdPKheSPwPXpGc9wZYkI_hbzbIcBzrPbEj0fGwN_zeX4rU2mEe_aXTSJqE8s0ka1SFDu2uZhRxEmxXgQn8wjlm0uL4hCk6hqxtQwBBbMvzloOWLSFxYZxYIejDWz72xHDXSIGnz4XiG_vKavYb8U996_vazFJZxWACNb7lPVmQ_afre_Tw5ga-56/w150-h200/20231004_125656.jpg" width="150" /></a>Another sparkling Albariño came from <b>Condado do Tea</b> and <a href="https://www.bodegasaslaxas.com/en/" target="_blank"><b>Bodegas As Laxas</b></a>, a family owned operation with a tradition of winemaking going back to 1862. It's 30-year-old vines are planted on granite terraces overlooking the Miño River which itself provides a little warmer environment for the grapes. That being said, the traditional <b>Laxas Albariño 2022</b> ($19.99) has exuberant acidity lasting much longer than expected. Then there's the <b>Sensum Laxas</b> ($32.99), a sparkling Albariño with a mineral driven, bready and nutty wine with a full creamy mouthfeel and refreshing landing. A fantastic wine. <p></p><p><b><a href="https://xn--viacaeira-m6a.es/" target="_blank">Viña Caeira</a></b> is another Condado do Tea winery founded by <a href="https://carlosmoro.es/" target="_blank"><b>Carlos Moro</b></a>. During the Roadshow, they poured a traditional Albariño in the <b>Viña Caeira 2022</b> ($27.99) and a single vineyard sur lees Albariño in the <b>CM Albariño 2022</b> ($36.99). The winery was founded just over 20 years ago and the 25 year-old vines are also planted on granite terraces (<b>Caeiras</b>) overlooking the Miño River. The first one is a delicious portrayal of Albariño -> aromatic, mineral driven, fresh acidity, and lasting fruit. The CM is structured with similar acidity and minerality. </p><p></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCWqfD5roO7JA_8Ii5xju7hPwtmLavwXcPZKjpGdchqf23CSWycclQOxMW1zs-GQMiltPxkuuIejOnHo0Bm_tuKvfVe4V1xGGSgFWj46DXkyMSsIWOV2feIyhiJ5Dx54jC54cP4j-uT28WmAwGjt5HWwyn72WMFg8RwEvmH2S7tRiIenGgUpuJ82UdxzGH/s3192/20231004_120723.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3192" data-original-width="2089" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCWqfD5roO7JA_8Ii5xju7hPwtmLavwXcPZKjpGdchqf23CSWycclQOxMW1zs-GQMiltPxkuuIejOnHo0Bm_tuKvfVe4V1xGGSgFWj46DXkyMSsIWOV2feIyhiJ5Dx54jC54cP4j-uT28WmAwGjt5HWwyn72WMFg8RwEvmH2S7tRiIenGgUpuJ82UdxzGH/w131-h200/20231004_120723.jpg" width="131" /></a>Interestingly, the wineries representing O Rosal featured mostly Albariño dominated blends or non-Albariño single varietal wines like the <b><a href="https://adegasvalminor.com/" target="_blank">Adegas Valmiñor</a> Davila L 2022</b> - 100% Loureiro. This is a light-skinned white grape that is most familiar in the Vinho Verde wines of Portugal's Minho region. They also poured several several blends featuring Albariño, Loureiro, and two other Galacian white grapes Treixadura and Caino Blanco. We have been fans of the <b>Santiago Ruiz</b> ($22) blend of for quite some time and this includes five Galacian varieties, the four already mentioned plus Godello. This is one of the oldest wineries in Rías Baixas, founded by Santiago Ruiz's grandfather in 1860 and reopended by Ruiz in 1984. Another long time favorite comes from <a href="https://www.terrasgauda.com/mobile/index_en.php" target="_blank"><b>Terras Gauda</b></a> and their <b>Terras Gauda O Rosal 2022</b> ($22.99) blend of Albariño, Caino Blanco, and Loureiro. A delicious wine. Finally, we sampled the <b>Lagar de Cervera</b> <b>Pazo de Seoane Rosal 2021</b> ($22.99) a blend of Albariño, Loureiro, Treixadura, and Caino Blanco that provided more tropical fruit as well as white grapefruit. <p></p><p>There's plenty of explore in Rías Baixas, not just traditional 100% Albariño wines, but white and red blends, sur lees wines, and sparkling Albariño. Cheers.</p>WineCompasshttp://www.blogger.com/profile/04345126760904894726noreply@blogger.com0tag:blogger.com,1999:blog-7792443280300042372.post-53187438647905180412023-11-06T09:31:00.000-05:002023-11-06T09:31:33.472-05:00 Catalan Wines USA Master Class -- Catalunya's Grapes, Designations, and Wine-making History<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPZUNX7PBcRLBWKp0R9k_PP2EUirxNAcm_2zeVUa-xacHAqc7zKPJMicACivcET2FtOGlOduH4UgeLsvqA1Jlxo_QowtYOzd_KqXP1CkccrQLfjCGRHAumaXY_wEK7jWpELOqFKawS17oeWeoBSLYFbd29_u0nCiIT31XuLwnmkwC3xOykKv5lRXR7X38o/s1600/wineyard-catalonia.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="431" data-original-width="1600" height="86" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPZUNX7PBcRLBWKp0R9k_PP2EUirxNAcm_2zeVUa-xacHAqc7zKPJMicACivcET2FtOGlOduH4UgeLsvqA1Jlxo_QowtYOzd_KqXP1CkccrQLfjCGRHAumaXY_wEK7jWpELOqFKawS17oeWeoBSLYFbd29_u0nCiIT31XuLwnmkwC3xOykKv5lRXR7X38o/s320/wineyard-catalonia.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Catalan Wines USA</td></tr></tbody></table><br /><div>Every so often <a href="https://www.catalanwinesusa.com/" target="_blank"><b>Catalan Wines USA</b></a> hosts Wine Tasting & Master Classes across the country and fortunately one landing in Washington D.C. last month. The Master Class was presented by Lucas Paya, former beverage director of Think Food Group by Jose Andres and the wine tasting featured a baker's dozen of producers from throughout the Catalunya DO appellation. *</div><p></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHjNmyxgmVXdcG49Qo27p00LB17Ge4rJHVeoK0-8jgASPgBiPlR5Zar0i-7GVlGMJI93ubwOjMlrqSRE-v7KIXNLh2yo8flkt7fflmUE7MT18JF4DOGP4jKAyKp5bK1qj4C5x2FYdKWg8gDrD1yT0KhyphenhyphenV4ep2pBdo5_B7OisG4zKgrwyvCBO5s3oSBU2UB/s3816/20231024_125604.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2187" data-original-width="3816" height="114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHjNmyxgmVXdcG49Qo27p00LB17Ge4rJHVeoK0-8jgASPgBiPlR5Zar0i-7GVlGMJI93ubwOjMlrqSRE-v7KIXNLh2yo8flkt7fflmUE7MT18JF4DOGP4jKAyKp5bK1qj4C5x2FYdKWg8gDrD1yT0KhyphenhyphenV4ep2pBdo5_B7OisG4zKgrwyvCBO5s3oSBU2UB/w200-h114/20231024_125604.jpg" width="200" /></a>This autonomous community is located "in the north-east of Spain. It stretches from the historic county of Montsia in the south to the border with France in the north with the Mediterranean Sea forming its eastern border... The Catalunya DO appellation was Spain's first region-wide, cover-all DO title, created in 1999". Most of the wines within this region are covered by 12 DO designations, which includes an all-encompassing Catalonia DO for all the scattered vineyards not covered by the sub-regions and the Cava designation for the region's signature sparkling wine. </p><p>Viticulture in Catalonia started from at least 400 B.C. through the Phoenicians and the Greeks and extended into the Roman period. It died out during the Moorish occupation and resurged after the Christian reconquest -- primarily through monasteries and convents. Some of the more famous are the Benedictine monastery of Sant Pere de Rodes, the Cistercian monasteries of Poblet and Santes Creus, and the Carthusian monastery of Escala Dei. The monks experimented with vine stock and crafting and improved winemaking techniques. This fostered cultural and social development and actually led to a strong export market which expanded further after the 1870s. This is when "José Raventós, founder of the Codorníu group, began producing sparkling wines around the town of Sant Sadurní d'Anoia in Penedes, employing the traditional method used for Champagne" -- the birth of Cava. </p><blockquote><div style="background-color: #a1b7cd; padding: 5px;"><p></p><br /><div style="text-align: center;"><b>Grape Varieties</b></div><br />Catalonia includes a wide range of grape varieties from the indigenous Macabeo, Parellada, Xarel-lo to other Spanish varieties such as Tempranillo (known in Catalan as Ull de Llebre) and Garnacha to international varieties such as Chardonnay, Monastrell (Mourvedre), and red Bordeaux varieties. These grapes benefit from Catalonia's strong Mediterranean climate where the warm coastal areas experience moderate rainfall. Inland areas are more similar to Spain's arid central plateaus, although there are plenty of cooler zones among the foothills and on elevated sites where grapes for the region's signature Cava (Macabeo, Parellada, Xarel-lo) are grown. <p></p><p><b>Macabeo </b>is synonymous to Rioja's Viura and its "wines can be fresh, floral and aromatic when harvested sufficiently early and aged in stainless steel, but weighty, honeyed and nutty when aged in oak and harvested slightly later...Macabeo is also quite resistant to oxidation, in no small part due to its high levels of antioxidant resveratrol monomers".</p><p><b>Parellada </b>is found almost exclusively in Catalonia and is used almost exclusively in the classic Cava blend where it provides aromas of blossom and green apple to the wine – ideal complements to the honeyed, grapefruit notes of Macabeo and the earthy flavors of Xarel-lo. Parellada grows best at higher altitudes, where the growing season is both cooler and longer than in lower-lying areas.</p><p><b>Xarel-lo</b> is also practically exclusive to Catalonia where the light-skinned grape is one of the region's most widely planted varieties. Although there is nothing distinct about the grape in the vineyard, Xarel-lo is valued by winemakers for the acid structure it brings to wines.</p><br /></div></blockquote><p></p><p><br /></p><p style="text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpAzIhq6q5fjG3ghpEM0ELPmU9oSMP_593vKdHvijY_IyMitf-N2AmV6nFaGWb3cbUYw3OUR3SSEOSY_M1ccfkx7XTHA022w9FaEU82gq0nUr_I1fNPchZgeouqF_R9oabBDR6PGh-Sr21GE_Ph-IE8vyFJIajBkKMV2ldiulenGVU5jD8Z78rSo2zGh8V/s2203/Catalonia.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2203" data-original-width="1416" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpAzIhq6q5fjG3ghpEM0ELPmU9oSMP_593vKdHvijY_IyMitf-N2AmV6nFaGWb3cbUYw3OUR3SSEOSY_M1ccfkx7XTHA022w9FaEU82gq0nUr_I1fNPchZgeouqF_R9oabBDR6PGh-Sr21GE_Ph-IE8vyFJIajBkKMV2ldiulenGVU5jD8Z78rSo2zGh8V/s320/Catalonia.jpg" width="206" /></a>Denominación de Origen</b></p><p></p>There are twelve wine appellations in Catalonia that include ten distinct geographic designations as well as DO Cava and DO Catalunya where the geographic boundaries for each cover multiple sub-designations. <p></p><p><b>DO Alella</b><br />This designation was created in 1955 and the designation is the closest to Barcelona and encompasses two small areas northeast of the city. For this reason it is constantly threatened by urban developmental pressure. Because of its coastal location, Alella's climate is broadly Mediterranean, but the area's complex topography makes for considerable variation between vineyard sites. The soils are mainly granite and sandy alluvial. The majority of Alella wines are crisp, dry, floral-scented whites made from local grape varieties Xarel-lo (known here as Pansa Blanca), Garnacha Blanca and Viura, and also the French "international" varieties, particularly Chardonnay and Sauvignon Blanc. The red and rosé wines are based on Monastrell, Syrah, Garnacha, Cabernet Sauvignon, Merlot and Tempranillo. </p><p><b>DO Emporda</b><br />This designation was created in 1972 as Empordà-Costa Brava and encompasses the extreme northeast of Catalonia bordering France's Roussillon region, and thus shares a similar winemaking heritage. The titled was shortened to Empordà in 2006. The Mediterranean climate and proximity to the sea and mountains provides the DO tagline, "Wines of the Wind" as the strong Tramontana wind can stress the grapes. The limestone rich soil attracts several grape varieties Carinena (Carignan), Garnacha, Macabeo, and Garnacha Blanca. </p><p><b>DO Costers del Segre</b><br />This is Catalonia's northernmost DO, established in 1988, and a collection of subregions clustered around along the Segre river valley. It has a dry, semi-arid Continental climate featuring limestone and clay spoils. The DO is comprised of seven sub-zones, four of which are considered "mountain viticulture". It also experiences a high diurnal temperature variation (70 degrees F) producing aromatic and structured wines. The cooler vineyards produce grapes for Cava (Macabeo, Parellada and Xarel-lo), while the drier areas are suitable for growing red grapes, especially Tempranillo, Garnacha, Cabernet Sauvignon, Merlot, Trepat, Monastrell, Pinot Noir and Syrah. Varietal white wines are also produced, based on Chardonnay, Riesling and Sauvignon Blanc.</p><p><b>DO Pla de Bages</b><br />This designation sits in the very middle of Catalonia, producing a range of wines from Macabeo, Parellada, Picpoul, Chardonnay, Tempranillo, Garnacha, Cabernet Sauvignon, and the native Sumoll. The climate is more Mediterranean than Continental, with another high diurnal temperature variation. The soils range from limestone in the higher elevations, to mostly clay to alluvial in the lower reaches.</p><p><b>DO Conca de Barbera</b><br />This is a very small region where the production centers on Cava and thus the Macabeo and Parellada grape varieties. It is located right at the heart of Catalan wine country and practically surrounded by other designations. <i>Conca </i>is Catalan for 'basin' and describes the DO's geography formed by the combined valleys of the Francolí and Anguera rivers, above which rise various low-lying mountain ranges. It has a Mediterranean climate with some Continental influences and predominately limestone soils. For red wines, Garnacha, Mazuelo (Carignan), Ull de Llebre (Tempranillo), Cabernet Sauvignon and Merlot are the most successful red wine grape varieties.</p><p><b>DO Tarragona</b><br />This region is immediately south of Conca de Barbera and received DO status back in 1947, making it one of Spain's older designations. The terrain climbs gently from the Mediterranean sea towards the Serra de Montalt mountains in the north and east where elevations reach 1,310 feet. Here the soil is calcareous, stony and alluvial largely because of the Ebro River. Closer to the sea, the soils are calcareous, tending towards granite further inland. Garnacha and Carignan dominate the reds while Cava ((Macabeo, Parellada and Xarel-lo) for whites. </p><p><b>DO Montsant</b><br />This designation, created in 2001, bisects DO Tarragona inland but retains a strong Mediterranean climate. Soils range from silty-loam, clay and granite, to sand and slate. This is another "mountain viticulture" area where elevations reach 2,300 feet. Even though the region is small, there is enough diversity for six sub-zones. Montsant has earned a reputation for its high-quality red wines, particularly those based on old Garnacha and Carinena (Carignan) vines. </p><p><b>DOQ Priorat</b><br />This designation was created in 2006 out of older designations and is completely encircled within DO Montsant. It is one of only two DOCa - <b>Denominación de Origen Calificada</b> (DOQ) designations in Spain; the other being Rioja. The term Calificada translates as 'qualified' or 'guaranteed' and implies a guarantee of high wine quality. Like Montsant, this is a high altitude region with a combination of Mediterranean and Continental influences. Soils are quartz and slate and known as <b>llicorella</b>. These conditions have lead to the "intense, full-bodied red wines; the classic Priorat wine is made from old-vine Garnacha and Samso/Cariñena, and has concentrated aromas of licorice, tar and brandied cherries".</p><p><b>DO Terra Alta</b><br />This is the most southern designation bordering the inland section of Tarragona and has the highest altitude with the mountain peaks reaching 3,000 feet. The vineyards are located down in the foothills and valley floors. The climate is mostly Mediterranean with some Continental influences with long, hot summers and very cold winters. El Cierzo, a local dry wind which originates in the Ebro River valley to the west, plays a vital role in moderating temperatures during the growing season, as well as helping to prevent mildew diseases on the vines. The soils are clay and coastal limestone, with good drainage. Garnacha Blanca is the key white grape variety and not surprisingly Garnacha for red. </p><p><b>DO Penedès</b><br />This designation was created in 1960 and is the most important viticultural area in Catalonia in terms of both volume and the diversity of wine styles. The region starts at the coast south of Barcelona and extends inland where elevation reaches close to 3,000 feet. The Mediterranean climate provides warm summers, mild winters, and moderate rainfall for the calcareous, clay and limestone soils. Red Penedès wines have traditionally been made from Garnacha, Carinena, Monastrell, Tempranillo, and lately Merlot and Cabernet Sauvignon. The white wines are made from the varieties otherwise used for Cava: Macabeo, Parellada, Xarel-lo, and more recently Chardonnay. </p><p><b>DO Cava</b><br />This designation encompasses multiple areas within Catalonia but is almost 95% within Penedès. It was established in 1991 and highlights the traditional home to this sparkling wine, although today Aragon, Navarra, Rioja, Pais Vasco, Valencia and Extremadura have specific Cava demarcated areas. The traditional grape varieties used in Cava were Macabeo, Parellada, and Xarel-lo with Chardonnay and Pinot Noir now also being used. "Macabeo makes up around half of a typical Cava blend – not because of its flavor (it is quite bland), but because it represents a viticultural insurance policy. Macabeo vines bud relatively late in the spring, ensuring that their flowers and grapes are safe from early frosts. The interesting, slightly earthy flavors that distinguish Cava from most Champagnes are generally attributed to Xarel-lo grapes". </p><p><b>* Source for this article:</b> <a href="https://www.wine-searcher.com/regions-catalonia+%5Bcatalunya%5D" target="_blank">wine-searcher.com</a> and Master Class Presentation</p>WineCompasshttp://www.blogger.com/profile/04345126760904894726noreply@blogger.com0tag:blogger.com,1999:blog-7792443280300042372.post-66890357593768240582023-10-31T19:00:00.004-04:002023-11-01T10:23:27.886-04:00Grape Spotlight: Rías Baixas, Val Do Salnés, Attis Bodega y Viñedos Souson<p></p><blockquote style="text-align: center;"><i>Did you know that red wine is being produced in Rías Baixas?</i></blockquote><p></p><p><b></b></p><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Y1fl1-VLhn2hV5hrm9-w12FM7F2s2WyygXJUmW0ZPmh7iEmbErIiSoDmDvNMonxaLGUbHZAazFDm1hQrgdzNxc21iz34uvLBqy-2Xe-6mIyjOaYUVrr3GSbJQ6KZlWIMof2tQTiCbHWJrNAm6YX_Uif57jyG302HCXqAqx0URyrQcPdU6_esDH_ZxbIb/s888/attis_souson.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="888" data-original-width="320" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Y1fl1-VLhn2hV5hrm9-w12FM7F2s2WyygXJUmW0ZPmh7iEmbErIiSoDmDvNMonxaLGUbHZAazFDm1hQrgdzNxc21iz34uvLBqy-2Xe-6mIyjOaYUVrr3GSbJQ6KZlWIMof2tQTiCbHWJrNAm6YX_Uif57jyG302HCXqAqx0URyrQcPdU6_esDH_ZxbIb/s320/attis_souson.png" width="115" /></a></b><b>Val Do Salnés</b> is the oldest of the five sub-regions in <b>Rías Baixas</b> and contains 64% of the region's vineyards. It features the most coastline with the Atlantic Ocean and is thus the coolest and dampest of the sub-regions with an average temperature of 59 degrees F. The soils here are granite-based and quite rocky. These factors give the wines of Val do Salnés abundant acidity and noticeable salinity. Like all of the sub-regions in Rías Baixas (See <a href="https://winecompass.blogspot.com/2023/10/the-rias-baixas-roadshow-2023-part-1.html" target="_blank"><b>The Rías Baixas Roadshow 2023 - Part 1</b></a>), the vast majority of the wines here are <b>Albariño</b> but <b>Rías Baixas Tinto</b> is a permitted class of wine that accounts for 1% of all production. <p></p><p></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyumPJkpV2_1IiG5_p0mp4Q5bkZjwSzDIyIqvBrKwO1fqGXIyuL_q4d4eipYGZMR12MfZVaqNwzfmvjMQJYLFQ7eWZA1U1c5jJ6kDgOxL-j_tm50RcCnHERfafeLyuBYpJCzBtYTIPNqE1T57aZCbFPGW1MGsIGXFQeHed3fUM2RLJ2Lp01CyPULuBT0Nu/s3272/Ri%CC%81as%20Baixas%20Illustrated%20Map.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3272" data-original-width="2595" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyumPJkpV2_1IiG5_p0mp4Q5bkZjwSzDIyIqvBrKwO1fqGXIyuL_q4d4eipYGZMR12MfZVaqNwzfmvjMQJYLFQ7eWZA1U1c5jJ6kDgOxL-j_tm50RcCnHERfafeLyuBYpJCzBtYTIPNqE1T57aZCbFPGW1MGsIGXFQeHed3fUM2RLJ2Lp01CyPULuBT0Nu/w159-h200/Ri%CC%81as%20Baixas%20Illustrated%20Map.png" width="159" /></a>One of these red grapes is <b>Souson</b>, which is synonymous to Vinhao (or Sousao) from just below the border in Portugal's Minho region and composing red Vinho Verde wines. This is a dark-skinned grape variety indigenous to the western Iberian Peninsula. "It is used to make relatively light red-wine styles which are nonetheless deeply colored thanks to the grape skin's strong pigmentation. Its budding season is mid-late and its maturation cycle is long, so its location predominates in areas that are favorable for early ripening. It has high sensitivity to powdery mildew, medium to mildew and low to Botrytis". (<a href="https://www.wine-searcher.com/grape-534-vinhao-sousao" target="_blank">wine-searcher</a>)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9m3vwYlATxOCk7hjqtdb10Du3c6PyTbpHETMKNqXjZETXH_n4MhgJxqhLRl8Bk9OSwVgVeGwrUXmhXrgtTRCyYmO6HPGPs_jitvbbMoHIuGn3jEGzOwxGHEJ4a4ROWAPWseOfXQwgs0Fetkr2yZZGdltwmIF-Aqjtp3XlOH3NDeMHJBYXwx1tmBlQOjlt/s4032/20231004_122034.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9m3vwYlATxOCk7hjqtdb10Du3c6PyTbpHETMKNqXjZETXH_n4MhgJxqhLRl8Bk9OSwVgVeGwrUXmhXrgtTRCyYmO6HPGPs_jitvbbMoHIuGn3jEGzOwxGHEJ4a4ROWAPWseOfXQwgs0Fetkr2yZZGdltwmIF-Aqjtp3XlOH3NDeMHJBYXwx1tmBlQOjlt/w200-h150/20231004_122034.jpg" width="200" /></a><p></p><p><a href="https://attisbyv.es/en" target="_blank"><b>Attis Bodega y Viñedos</b></a> is situating in the center of <b>Val do Salnés</b>. Although dominate in Albariño, the winery also produces a Souson. All the vines grow on traditional pergolas and thus the grapes are somewhat protected from the humidity and moisture. The grapes must be tediously hand harvested and then are naturally fermented in open 500 liter barrels. The wine is then aged 12 months in new French oak barrels and fined with eggs and sea water. </p><p>During <a href="https://winecompass.blogspot.com/2023/10/the-rias-baixas-roadshow-2023-part-1.html" target="_blank">The Rías Baixas Roadshow 2023 - Part 1</a>, I sampled the <b>Attis Souson 2016</b> ($40), where the intense color matches the fruit forward character. There's lively acidity and noticeable saline that extends long into each sip. </p>WineCompasshttp://www.blogger.com/profile/04345126760904894726noreply@blogger.com0tag:blogger.com,1999:blog-7792443280300042372.post-24752067335115795642023-10-27T13:16:00.000-04:002023-10-27T13:16:11.095-04:00Wines with Altitude: Domaine Bousquet from Gualtallary, Argentina<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk9aJaSqinubphjh6agFdxYX3IsHhCZ2ejxqqnWtGvWo32KhAzXm9gmbXTXK4Nj5eiRMh-3f4Gv-Ri2cfbLR9mYq_nz5eb_CcIByIPNZuPGDFxSx_Vmanf2BYTTS5vlQvcK3zkVufH7DNIXKXMSDI2uC0TEwygcOtZCcC6Uas47aozb5jFZE-HXRJaavE_/s2048/Gualtallary2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="785" data-original-width="2048" height="123" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk9aJaSqinubphjh6agFdxYX3IsHhCZ2ejxqqnWtGvWo32KhAzXm9gmbXTXK4Nj5eiRMh-3f4Gv-Ri2cfbLR9mYq_nz5eb_CcIByIPNZuPGDFxSx_Vmanf2BYTTS5vlQvcK3zkVufH7DNIXKXMSDI2uC0TEwygcOtZCcC6Uas47aozb5jFZE-HXRJaavE_/s320/Gualtallary2.jpg" width="320" /></a><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ittNcjUS_sy4rAdne90BAHj5u2IaQOoOm0yg1CprYDipLh4xxe7rIfuaKpKT8wcZ25wmzrGiLWBOnMbVuqjdbFvqOGN6kn6CRPXkmi-sNwrjWnNU3uPvHbhiUN4UnqDYVpon_v-h7hfxPS6QMY9faMWPYUyQFaWOx39WJbkVQY5CgwRp30lAVxh3N9e2/s1646/Gualtallary.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="939" data-original-width="1646" height="114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ittNcjUS_sy4rAdne90BAHj5u2IaQOoOm0yg1CprYDipLh4xxe7rIfuaKpKT8wcZ25wmzrGiLWBOnMbVuqjdbFvqOGN6kn6CRPXkmi-sNwrjWnNU3uPvHbhiUN4UnqDYVpon_v-h7hfxPS6QMY9faMWPYUyQFaWOx39WJbkVQY5CgwRp30lAVxh3N9e2/w200-h114/Gualtallary.jpg" width="200" /></a></div>Imagine a 240 hectare wine estate located in the Andes foothills at an altitude of 4,000 feet above sea level. The highest peaks in California's Sierra Nevada, Washington's Cascade Range, or many of Colorado's peaks are only 300-500 feet higher. In this environment, rainfall is scant, sunshine is plentiful, and the desert-like climate creates a massive 59° F day/night temperature differential. The area also has poor stony and alluvial soils that are interlaced with layers of sand and limestone. This diverse combination creates free-draining soils that, due to the already mentioned limited water availability, stress the vines. The grapes react to these conditions by increasing skin tannins, concentrating flavor, and retaining acidity and aromas. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_9mm1hj7Fp4ckvTLaaFMrqBfuEjqjnb7e4nSWCL32tUTkxE7r3L2bLiko6bSSK8CxWjPao9fWJKlxzfJOcub3dx0-k9x7wJKwNvdwGVc9IyeB5tt0PoeFjSHWdckqOmnCvOmiQZH34dUuwuGAB9M7-FyrUvAAMHMupX-WWkd3VZHSmCv65bQ_dxOCotzZ/s2048/bousquet2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1371" data-original-width="2048" height="134" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_9mm1hj7Fp4ckvTLaaFMrqBfuEjqjnb7e4nSWCL32tUTkxE7r3L2bLiko6bSSK8CxWjPao9fWJKlxzfJOcub3dx0-k9x7wJKwNvdwGVc9IyeB5tt0PoeFjSHWdckqOmnCvOmiQZH34dUuwuGAB9M7-FyrUvAAMHMupX-WWkd3VZHSmCv65bQ_dxOCotzZ/w200-h134/bousquet2.jpg" width="200" /></a></div>The <a href="https://domainebousquet.com/en/" style="font-weight: bold;" target="_blank">Domaine Bousquet</a> estate is situated in the northern reaches of the <b>Uco Valley</b>, specifically in <b>Gualtallary</b> within the <b>Tupungato</b> mountain range. This massive Andean lava dome is one of the highest mountains in the Americas rising to 21,560 feet above sea level. The winery's founder, Jean Bousquet, fell in love with the region during a vacation and returned in 1977 to plant this estate -- close to the very highest extremes of Mendoza's viticultural limits. There were many naysayers who doubted Bousquet's endeavor, but Jean believed "he’d found the perfect blend between his French homeland and the New <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_NLy2PEmCwzbiGTFGa0feZiGCPb-F0xBA_CEtTys6RX8fOJbVRH8bugR2-IsUjJK1lzPHiMHdbmlEV2ha71bsat6a9ansaBEje0Oahw5EUHxjk8Xqzkl_C2KULT6Nm7-5UCyCB3-DiEGp9LhG3ZBontTGor5nYZbdw1PknOj8ohpX2mMXc5sImJgDcg0J/s4032/20231020_182042.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_NLy2PEmCwzbiGTFGa0feZiGCPb-F0xBA_CEtTys6RX8fOJbVRH8bugR2-IsUjJK1lzPHiMHdbmlEV2ha71bsat6a9ansaBEje0Oahw5EUHxjk8Xqzkl_C2KULT6Nm7-5UCyCB3-DiEGp9LhG3ZBontTGor5nYZbdw1PknOj8ohpX2mMXc5sImJgDcg0J/w150-h200/20231020_182042.jpg" width="150" /></a>World (sunny, with high natural acidity and a potential for relatively fruit-forward wines)". This feat was within the family winemaking tradition which goes back four generations in the South of France. This tradition continued as Bousquet’s daughter, Anne Bousquet, and her husband Labid Al Ameri became investors and eventual owners of the family operation. And one last important feature, the estate is 100% certified organic.<p></p><p></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi80re0GxuDeOBfmyUK1dsLkLANv2aEACy0cy5h7hkpELWu0GTn1Vqe-GCb1x5d_eW8YiRcSU7kwzuNbRQbqo0Z679fbET6mMiOK-WWSW_af8YVF5ydhr9Hh5aiBfDf6GelfLz5V_itnlXsAcJujfD8c7SZxxg-cdA8CLYnAoY_Rgb7PxIUgWkNHPvPtqpz/s4032/20231020_191836.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi80re0GxuDeOBfmyUK1dsLkLANv2aEACy0cy5h7hkpELWu0GTn1Vqe-GCb1x5d_eW8YiRcSU7kwzuNbRQbqo0Z679fbET6mMiOK-WWSW_af8YVF5ydhr9Hh5aiBfDf6GelfLz5V_itnlXsAcJujfD8c7SZxxg-cdA8CLYnAoY_Rgb7PxIUgWkNHPvPtqpz/w150-h200/20231020_191836.jpg" width="150" /></a>Domaine Bousquet produces a range of still and sparkling wines released through almost a dozen brands leveraging the ability to plant multiple grape varieties such as Malbec, Cabernet Sauvignon, Merlot, Pinot Gris, Sauvignon Blanc, and the focus of this post: Chardonnay and Pinot Noir. We received samples of two Méthode Traditionnelle sparkling wines, the <b>Méthode Traditionnelle Chardonnay-Pinot Noir Brut NV</b> ($18) and <b>Méthode Traditionnelle Pinot Noir-Chardonnay Brut Rosé NV</b> ($18). The first grape in each listing accounts for 75% of the blend and as expected the Rosé had a more red fruit character whereas the Chardonnay dominate Brut was more citrus and floral. And both shared a bready - yeasty character. What was unexpected was the softness of the effervescence and their lasting nature as well as noticeable minerality in both wines. Gualtallary's limestone soils may have something to do with this. <p></p><p>At $18 retail SRP, these are tremendous values which we plan to have on hand during our Thanksgiving and Christmas holidays. Cheers. </p>WineCompasshttp://www.blogger.com/profile/04345126760904894726noreply@blogger.com0tag:blogger.com,1999:blog-7792443280300042372.post-77051588576658319192023-10-23T09:43:00.004-04:002023-10-31T11:15:47.484-04:00The Rías Baixas Roadshow 2023 - Part 1<blockquote style="text-align: center;"><b><i>Rías Baixas, Galician for "Lower Estuaries"</i></b></blockquote><p></p><p></p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgk-Ut-dx947EZlpWgOPNHR2AfgcVAk3-KLiaOJxZYVn9YjLnXA_gCyCvGnQKpR9rlqyfcryNeAEAsuFtFN-0_JCA08lLUcr7z3lXGkMDUoxoow1nwZa-gueBwMGc_I7vy4l1_Md8xEoQhNJ0c05NwhnXr39OZ9uwpy6NNKx-dc1o2PMb8HsO5vfJkkKJZ/s4032/20231004_131114.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="1633" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgk-Ut-dx947EZlpWgOPNHR2AfgcVAk3-KLiaOJxZYVn9YjLnXA_gCyCvGnQKpR9rlqyfcryNeAEAsuFtFN-0_JCA08lLUcr7z3lXGkMDUoxoow1nwZa-gueBwMGc_I7vy4l1_Md8xEoQhNJ0c05NwhnXr39OZ9uwpy6NNKx-dc1o2PMb8HsO5vfJkkKJZ/w130-h320/20231004_131114.jpg" width="130" /></a>Recently I attended one stop on the <b>Rías Baixas Roadshow 2023</b> that featured a masterclass presented by <b>Advanced Sommelier, Erik Segelbaum</b> and <b>Master of Wine, Caroline Hermann</b>. It also included a showroom tasting of the wines of Rías Baixas hosted by visiting wineries and representatives from the region. Whereas Albariño was the focus we learned several exciting new trends coming from Galicia. But first, a primer.<p></p><p></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ngQQggeSke7yLUc04VJiOdU6dLI-MXCrwSUSvzW0FVDKiVz_FWTtNH8JwRZfrdEUoPEH2abi1U5OLhyphenhyphenxkSG0N-lHnsg40PXoFBKq2W4q1VVTsV-pbWev_XAO4fTuUWYoVlfUS7AimwSj1gUqOnh-OfFfMrPRkHY-p4lN7tt7kL22h2TDxtsutU19a8y6/s5616/XURXO%20LOBATO%20%20CRDO%20RIAS%20BAIXAS%20113.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="5616" data-original-width="3744" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ngQQggeSke7yLUc04VJiOdU6dLI-MXCrwSUSvzW0FVDKiVz_FWTtNH8JwRZfrdEUoPEH2abi1U5OLhyphenhyphenxkSG0N-lHnsg40PXoFBKq2W4q1VVTsV-pbWev_XAO4fTuUWYoVlfUS7AimwSj1gUqOnh-OfFfMrPRkHY-p4lN7tt7kL22h2TDxtsutU19a8y6/w133-h200/XURXO%20LOBATO%20%20CRDO%20RIAS%20BAIXAS%20113.jpg" width="133" /></a>During the height of Greek civilization between 800-400 B.C., the Celts, who we now associate with Scotland and Ireland, ruled over most of Central and Western Europe. In fact, the Alps mountain range is named from the Celtic Alpes, which itself is derived from a pre-Indo-European base alb (hill). Over time the Celts were pushed to the extremes of Europe - including Galacia where the Romans referred to them as Celtiberians - regardless whether they were ethnic Celts or a mix with Iberian tribes. One of these tribes was known as the Gallaeci and they left behind cultural remnants like language, pagan festivals and bagpipes that endure today. The first winemakers were Roman, who conquered the Celts and firmly established viticulture and global trading. Winemaking practices in the region evolved further in the 12th Century with the arrival of Cistercian monks from France.<p></p><p></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIPSwo_tfSotPLP7TDmpvXRk0I1bR4cHEdcDstcl0AORCT5E52aHno93rQxVXSxc8VQaSe_M4CJWThkgsX67cgkqhChjLLg_TNmvW2-wu3fm4_TUnUI0N0RhliOTCNR_US-z16q-SbirY3xYzyjMuu1rlIeEi9RTbUXGUkmOltczL9zihJuNFtQsPIr_dd/s5616/XURXO%20LOBATO%20%20CRDO%20RIAS%20BAIXAS%20233.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3744" data-original-width="5616" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIPSwo_tfSotPLP7TDmpvXRk0I1bR4cHEdcDstcl0AORCT5E52aHno93rQxVXSxc8VQaSe_M4CJWThkgsX67cgkqhChjLLg_TNmvW2-wu3fm4_TUnUI0N0RhliOTCNR_US-z16q-SbirY3xYzyjMuu1rlIeEi9RTbUXGUkmOltczL9zihJuNFtQsPIr_dd/w200-h133/XURXO%20LOBATO%20%20CRDO%20RIAS%20BAIXAS%20233.jpg" width="200" /></a>Spanish wine regions are usually noted for their dry desert-like conditions and bold red wines. The major exception to this rule is the Galicia region of north-western Spain, located along the Atlantic coastline and bordering Portugal to its south. This is a wet and green region, plenty of vegetation that feeds off the 71 inches of rain per year. In this moisture rich environment red wines are a rarity and the white Albariño grape dominates. In fact it consists of 95% of all grape plantings and is the primary reason that the DO Rías Baixas denomination was created in 1980.<div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZXWtYB1UCWCSPwP4_Tv9qhn-bQx8v9FpoS7NNhBHW6SoohsazfPTWgQxCMdi7vHr3_m_LrUuTZKIp5p4NhROZq4uoNlb4CX0ZsQbPcwVWGQP0BLqB2Tiept5VUeuxljDox610jDWJpbWfB4hb6pL6AQ-bKNCUvTygtJeNoCq2xKmuk5q68J2m-HS4CM5s/s3272/Ri%CC%81as%20Baixas%20Illustrated%20Map.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3272" data-original-width="2595" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZXWtYB1UCWCSPwP4_Tv9qhn-bQx8v9FpoS7NNhBHW6SoohsazfPTWgQxCMdi7vHr3_m_LrUuTZKIp5p4NhROZq4uoNlb4CX0ZsQbPcwVWGQP0BLqB2Tiept5VUeuxljDox610jDWJpbWfB4hb6pL6AQ-bKNCUvTygtJeNoCq2xKmuk5q68J2m-HS4CM5s/w159-h200/Ri%CC%81as%20Baixas%20Illustrated%20Map.png" width="159" /></a><a href="https://www.riasbaixaswines.com/" target="_blank"><b>DO Rías Baixas</b></a> encompasses five distinct sub-regions which form around the lower estuaries. <b>Ribeira do Ulla</b> is the newest (formed in 2000) and is the most northern region. <b>Val do Salnés</b> is known as the birthplace of the Albariño grape. This is the original and oldest sub-region and it's fingers reach out into the Atlantic. <b>Soutomaior </b>is the smallest of the sub-regions and was registered in 1996. Soils are light and sandy over granite bedrock. <b>Condado do Tea</b> (The County of Tea) is named after the river Tea, a tributary of the Miño River which separates the border with Portugal. <b>O Rosal</b> also resides against the Miño River -- adjacent to the Atlantic.<p></p><p></p><p></p><p></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRoH2NNGpThkMdpp2f-ayw4y1rXBvVgsdCfmD5DrRfGwaQJ_skYK0bB2q9Tn_dR1YZJIDuOTDPUFVljihQRmYJuE7tbhEwm3qYGnXfy-_retW2-VnXqZkA7QDAjIlHK7syfFyQnyQQgzywcvBJywwxcQfTXS24yLxCbyH4G_MhneqgW3xz3ftG3u6C2hDY/s5184/IMG_9860.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRoH2NNGpThkMdpp2f-ayw4y1rXBvVgsdCfmD5DrRfGwaQJ_skYK0bB2q9Tn_dR1YZJIDuOTDPUFVljihQRmYJuE7tbhEwm3qYGnXfy-_retW2-VnXqZkA7QDAjIlHK7syfFyQnyQQgzywcvBJywwxcQfTXS24yLxCbyH4G_MhneqgW3xz3ftG3u6C2hDY/w200-h133/IMG_9860.jpg" width="200" /></a>Because of the high rainfall and humidity grape vines are widely spaced and trained on stone pergolas and a wire trellis called a “parra". These parras can reach up to seven feet tall, allowing breezes to prevent mildew and to promote even ripening. During harvest, workers must stand on grape bins in order to collect the grape bunches.<p></p><p>Despite the high rainfall amounts, Rías Baixas vineyards are blessed with ample sunshine - averaging over 2,200 hours of sunshine per year. This sunshine in conjunction with the cooler climate provides an environment for high natural grape acidity. Albariño wines are also known for their floral and mineral character, most likely impacted soil composition within Rías Baixas. The bedrock is primarily hard granite with a top layer of mineral-rich alluvial (a combination of clay, silt, sand and gravel) formed from deposits eroded from flowing water.</p><center style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><blockquote class="tr_bq"><div style="background-color: #a1b7cd; width: 465px;"><b>DO Rías Baixas Wine Types:</b><br /><ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px; text-align: left;">Rías Baixas - 100% sourced from DO Rías Baixas.</li><li style="margin: 0px 0px 0.25em; padding: 0px; text-align: left;">Rías Baixas Albariño -100% Albariño, grapes can be sourced from any sub-zone.</li><li style="margin: 0px 0px 0.25em; padding: 0px; text-align: left;">Rías Baixas Val do Salnés - 100% Val do Salnés, 70% Albariño.</li><li style="margin: 0px 0px 0.25em; padding: 0px; text-align: left;">Rías Baixas Condada do Tea - 100% Condada do Tea, 70% Albariño & Treixadura.</li><li style="margin: 0px 0px 0.25em; padding: 0px; text-align: left;">Rías Baixas Rosal - minimum blend 70% Albariño & Loureiro.</li><li style="margin: 0px 0px 0.25em; padding: 0px; text-align: left;">Rías Baixas Barrica – wines aged in oak (red or white), minimum 11.5% abv.</li><li style="margin: 0px 0px 0.25em; padding: 0px; text-align: left;">Rías Baixas Tinto – red wine, less than 1% of all production. </li><li style="margin: 0px 0px 0.25em; padding: 0px; text-align: left;">Rías Baixas Espumoso – traditional method sparkling, minimum nine months on less.</li></ul></div></blockquote></center><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh51J2uVqSbwDv4xgyixgVKPF5n3NymwPA0tL-a2cXYChIzlWEBSeJb5LwC6oyOtMUz27r_fOd1GA64wZc15O1XZDKe1cYQC6VCUAmm4TPnDg11-RgnXLVUE8zFlOn-4XODHBs-y0OweBQ75VtWG5-rOYkQkTCawU1twNpM7QQUtoLFMACNtyU0Km2bIIhJ/s3192/20231004_120723.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3192" data-original-width="2089" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh51J2uVqSbwDv4xgyixgVKPF5n3NymwPA0tL-a2cXYChIzlWEBSeJb5LwC6oyOtMUz27r_fOd1GA64wZc15O1XZDKe1cYQC6VCUAmm4TPnDg11-RgnXLVUE8zFlOn-4XODHBs-y0OweBQ75VtWG5-rOYkQkTCawU1twNpM7QQUtoLFMACNtyU0Km2bIIhJ/w131-h200/20231004_120723.jpg" width="131" /></a></div>According to the Roadshow, "the accepted theory regarding the origin of Albariño, which is now backed by genetic research, is that the renowned grape is native to Rías Baixas. This evidence is further supported by Albariño’s ability to naturally thrive in the region’s cool, wet growing conditions. Given Albariño’s distinct characteristics, it is perfectly suited to the region's climate and terroir, producing wines that are truly unique. The influence from the Atlantic Ocean air, long sunshine hours, cool nights, heavy rainfall and mineral-rich granite and schist soils create an environment that yields the purest expression of Albariño which cannot be found anywhere else in the world".<p></p><p>Check back for Part 2 when we discuss these Albariño expressions.</p></div>WineCompasshttp://www.blogger.com/profile/04345126760904894726noreply@blogger.com0tag:blogger.com,1999:blog-7792443280300042372.post-73355313150371775732023-10-20T10:40:00.000-04:002023-10-20T10:40:00.671-04:00East Tennessee History at Old Tennessee Distilling Company<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhciuSa1eLRWtHXbiz9zpxp_OkZr9sWTACyFTMM45LRj8ORIezu_CktwK7XmN4gK8tjyC26E60k2D2ms1lcRJEUpU2DLFiwER6zmE0oWZOMbKCO5sHGZRIY36d2kGS-ORZxDAB0h9HCnFpu4d7mJlTrc-qhoDMgDSl862OugQktzCZZzUPbw5WjxxbxXtSn/s4032/20231016_122129.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhciuSa1eLRWtHXbiz9zpxp_OkZr9sWTACyFTMM45LRj8ORIezu_CktwK7XmN4gK8tjyC26E60k2D2ms1lcRJEUpU2DLFiwER6zmE0oWZOMbKCO5sHGZRIY36d2kGS-ORZxDAB0h9HCnFpu4d7mJlTrc-qhoDMgDSl862OugQktzCZZzUPbw5WjxxbxXtSn/w200-h150/20231016_122129.jpg" width="200" /></a>Sevierville is a popular exit off Route 40, not only because it is nestled in the foothills of the Great Smoky Mountains and feeds into Pigeon Forge & Gatlinburg but because, itself, has multiple tourist attractions such as hiking, rafting, kayaking, Brass Pro, Buc-ee's, Tennessee Smokies MiLB, Harley Davidson, and, of course, <a href="http://winecompass.com/DesktopDefault.aspx?tabindex=10&tabid=6&companyid=f92ac60a-3d26-46b7-92db-72bf96a95e4a" target="_blank"><b>Old Tennessee Distilling Company</b></a>.<p></p><p></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQNb_ATpj0q5bxXRkXUU1KXGDslnxtTFl9GCdKp_1DSNSR0hoPgM4iRwJqZxYDf_k2Ulx9eBelada7T_b-cP-6UGizOHsuBDpjepXZy2mYAfBrTxgXSRi1aJCLQX6_A6q6zz81ExKr5_JNZj7oyzfZmLbhSttoU4Ga50sEXBQuxNiXR_SkRiFpv6ynq_B/s4032/20231016_124046.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQNb_ATpj0q5bxXRkXUU1KXGDslnxtTFl9GCdKp_1DSNSR0hoPgM4iRwJqZxYDf_k2Ulx9eBelada7T_b-cP-6UGizOHsuBDpjepXZy2mYAfBrTxgXSRi1aJCLQX6_A6q6zz81ExKr5_JNZj7oyzfZmLbhSttoU4Ga50sEXBQuxNiXR_SkRiFpv6ynq_B/w200-h150/20231016_124046.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy-sqGPjrQZKDixVtWMB06IfcZ_PhAIvrG4WodPSK9WLaQXIOEi9BLplb0wTpEqTIsRjhCSG7UnpuhuQZaTgalKaJgZv0sDoTtvSw8fPZp7lN0ZyZ5FfaScmCTdyxySfcs9oWkpgd2Kv7TSsRrJtIxWHPUtvuLCmu6LGiFPtxFr8_B8shYBa0NuatTT3Ad/s4032/20231016_124123.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy-sqGPjrQZKDixVtWMB06IfcZ_PhAIvrG4WodPSK9WLaQXIOEi9BLplb0wTpEqTIsRjhCSG7UnpuhuQZaTgalKaJgZv0sDoTtvSw8fPZp7lN0ZyZ5FfaScmCTdyxySfcs9oWkpgd2Kv7TSsRrJtIxWHPUtvuLCmu6LGiFPtxFr8_B8shYBa0NuatTT3Ad/w200-h150/20231016_124123.jpg" width="200" /></a>This distillery was first known as Thunder Road Distillery when it debuted in 2014 but rebranded to Old Tennessee Distilling Co. in Jan 2019 in order to "celebrate the culture, people, history and spirits of this great state". And during a visit make sure you take time to learn about this history. For instance, their <b>Dumplin Creek</b> brand of moonshine, vodka and gin honors the <a href="https://historicalmarkerproject.com/markers/HMM5I_treaty-of-dumplin-creek_Kodak-TN.html" target="_blank">Treaty of Dumplin Creek</a>: the last treaty of the State of Franklin and the Great Cherokee Nation. This treaty ceded the territory now known as East Tennessee to residents of the unrecognized proposed state that eventually returned to North Carolina. In addition, their <b><a href="https://tennesseeencyclopedia.net/entries/caldonia-fackler-johnson/" target="_blank">Caldonia Fackler Johnson</a></b> Rum brand celebrates the life of this former slave who became a prominent Knoxville racetrack and saloon owner. By the time of his death, he was one of the wealthiest African-Americans in the state.<p></p><p></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDONdDYRd1nLUyI1xK8P0VTQduSwfrsVreriwhynhpvIvZ4nIHv3TTlGfV4diexYk24uuZbuoEJiKqk_KK22lfO8vpj3qZ8A7Kq4ysnji_ZFfmEGPO_O3Xkh677KCGtoEeKg20woG7lJd2t08tw3p7ojAsj8qmUFO_9Fz1zNqAszcoWiecwJk_YJwuiL9o/s4032/20231018_175905.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDONdDYRd1nLUyI1xK8P0VTQduSwfrsVreriwhynhpvIvZ4nIHv3TTlGfV4diexYk24uuZbuoEJiKqk_KK22lfO8vpj3qZ8A7Kq4ysnji_ZFfmEGPO_O3Xkh677KCGtoEeKg20woG7lJd2t08tw3p7ojAsj8qmUFO_9Fz1zNqAszcoWiecwJk_YJwuiL9o/w150-h200/20231018_175905.jpg" width="150" /></a>Old Tennessee Distilling Company specializes in farm to bottle spirits made from "local ingenuity and produce". Their master distillers (Dwight Bearden, Adam Gratz, & Kent Merritt) use "recipes handed down through the generations to create whiskey, moonshine, gin, vodka and bourbon that honors the name “Tennessee” on every label". One of these is their <b>Apple Brandy</b>, distilled from Gala apples based on a recipe from a member of the Moonshiner's show, and full of bright apple flavors. For the moonshine, their Coffee was my favorite. And don't overlook their Corn Whiskey which is distilled from 100% corn mash. <p></p>WineCompasshttp://www.blogger.com/profile/04345126760904894726noreply@blogger.com0tag:blogger.com,1999:blog-7792443280300042372.post-27146034806131110842023-10-18T10:21:00.005-04:002023-10-18T10:27:23.963-04:00Navigating the Bayou Teche<p></p><blockquote>A bayou is a body of water typically found in a flat, low-lying area. It may refer to an extremely slow-moving stream, river (often with a poorly defined shoreline), marshy lake, wetland, or creek.</blockquote><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOPSZ9LbXterPfiDTxyDoFXo3NEq5H7DprZ_roKRAeYye8ATJuryuLlbIFxhz05s_3bkhB_DCK3olMkUT1P6gkBybFMMdgZpO3YdFC9rgb4qw8uglgK9U11clDywhx6IEJy9TMIyj8YCX-qZXi01FtuwaWXbwhqWUIo36-OhDrla0-Prv7CMEAKPDvli-g/s4032/20231010_143847.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOPSZ9LbXterPfiDTxyDoFXo3NEq5H7DprZ_roKRAeYye8ATJuryuLlbIFxhz05s_3bkhB_DCK3olMkUT1P6gkBybFMMdgZpO3YdFC9rgb4qw8uglgK9U11clDywhx6IEJy9TMIyj8YCX-qZXi01FtuwaWXbwhqWUIo36-OhDrla0-Prv7CMEAKPDvli-g/w200-h150/20231010_143847.jpg" width="200" /></a></div>The <b>Bayou Teche</b> is the most famous bayou in <b>The Pelican State</b>, curling for miles through south central Louisiana, west of the Atchafalaya Swamp. This bayou runs through multiple parishes and there are several notable towns that were built along the Bayou Teche such as <b>Breaux Bridge</b> (the crawfish capital), <b>St. Martinville</b> (of Evangeline fame), <b>New Iberia</b> (home to rice, sugar cane and TABASCO), <b>Charenton </b>(the site of the Chitimacha Indian reservation, noted for its exquisite double-walled cane baskets), <b>Patterson</b> (Louisiana Aviation and Cypress Sawmill Museum) and <b>Morgan City</b> (home to the first submersible oil drilling rig, the Mr. Charlie). And let's not forget <b>Arnaudville</b>, the home of <a href="http://winecompass.com/DesktopDefault.aspx?tabindex=10&tabid=6&companyid=f0c8ec66-5296-4f27-8d9e-8cd84d24d1e4" target="_blank"><b>Bayou Teche Brewing</b></a>.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0n2Mv0R-wMBe2zHsDNNqCQxhjXNQsozaUnosqfacS7qTPHLh_I0Uz84HObZjc2tmBoLzi86VcCPghEHmB3U5wo9z5U33wxEBcOtRhpziyy59w1I1eSDExR-Yf572iUe_xfBlxrMrLDadcFUT21HHFBbLJYfxUlKUXsyxKOcG7Cx-eEx7-6-avIsDY-N_p/s4032/20231010_132848.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0n2Mv0R-wMBe2zHsDNNqCQxhjXNQsozaUnosqfacS7qTPHLh_I0Uz84HObZjc2tmBoLzi86VcCPghEHmB3U5wo9z5U33wxEBcOtRhpziyy59w1I1eSDExR-Yf572iUe_xfBlxrMrLDadcFUT21HHFBbLJYfxUlKUXsyxKOcG7Cx-eEx7-6-avIsDY-N_p/w200-h150/20231010_132848.jpg" width="200" /></a></div>The brewery was founded in 2009 by brothers Karlos, Byron and Dorsey Knott within a converted old rail car near the banks of the Bayou Teche. Their goal is to brew beers that complement the unique foods and lifestyles of South Louisiana. This includes offering brewery tours in French and English and naming most of the beers in Cajun French in an effort to help preserve and promote the native language. These beers include <b>LA 31 Acadie</b>, name in memory of their Acadian homeland in Eastern Canada; <b>LA-31 Bière Pâle</b>, brewed to pair with dishes savored in South Louisiana (boudin, crab and shrimp gumbo, fried catfish, sauce piquant); and <b>LA 31 Cocodrie DDH IPA</b>, where Cocodrie is Cajun-French for alligator. Many of these beers are prefaced with <b>LA-31</b> which honors part of the <b>Bayou Teche National Scenic Bywa</b>y which shadows the Bayou Teche from Arnaudville to Morgan City.<p></p><p><span style="background-color: rgba(255, 255, 255, 0.85); color: #4f4f4f; font-family: "Open Sans"; font-size: 16px;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG_Plv5iwVbJVNUWwWEsmNBb-kPyXOJC1amcc0VlloD60INcsYb-Sik-NxK555GMXvb-9bp3nb23pxc282IwPwcJnkMYCsKsS5Na-5vDrYSHsKepYfAJuH8yGtY7OOk76M-46SxGXtTB1M5dE3iKPOEgSrXgtbRIG2i5YzPNE4vFPd4JFpFE2CXs5KJohO/s4032/20231010_133802.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG_Plv5iwVbJVNUWwWEsmNBb-kPyXOJC1amcc0VlloD60INcsYb-Sik-NxK555GMXvb-9bp3nb23pxc282IwPwcJnkMYCsKsS5Na-5vDrYSHsKepYfAJuH8yGtY7OOk76M-46SxGXtTB1M5dE3iKPOEgSrXgtbRIG2i5YzPNE4vFPd4JFpFE2CXs5KJohO/w200-h150/20231010_133802.jpg" width="200" /></a></div>On our visit I paired a delicious pizza with a flight containing the <b>LA-31 Bière Pâle</b>, <b>LA-31 Swamp Thing IPA</b>, <b>Ragin' Cajuns Kölsch</b>, and a <b>Zwickelbier</b>. I love the Pale Ale, the brewery's flagship, brewed with pilsner and oats, slightly hazy, and with a decent supply of Mosaic and Citra hops. The Swamp Thing is a very clean and drinkable "Louisiana-style" IPA brewed with Mosaic, Citra and Chinook hops. How could I not try the Kölsch - one of my favorite styles and this one "made to represent the culture and heritage of Acadiana and the University of Louisiana: ça va mieux avec des amis - It's better with Friends." Finally the Zwick or Kellerbier is a very refreshing unfiltered lager brewed for German Fest. <p></p>WineCompasshttp://www.blogger.com/profile/04345126760904894726noreply@blogger.com0tag:blogger.com,1999:blog-7792443280300042372.post-32477490333602344942023-10-10T22:25:00.002-04:002023-10-10T22:25:25.081-04:00Avery Island & TABASCO®: Where Bourbon Barrels Find Rest<p></p><blockquote>"TABASCO® Brand products are made by McIlhenny Company, founded by Edmund McIlhenny in 1868 on Avery Island, Louisiana. It was here that he developed the recipe for TABASCO® Original Red Pepper Sauce that's been passed down from generation to generation. To this day, the company is still family-owned and -operated on that very same island". -- <a href="https://www.tabasco.com/tabasco-history/" target="_blank">TABASCO® Brand Website</a></blockquote><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxPoX8_GxIpEf9l60IcgwmDTKkfXwDYIBNADau29_XR-SAnao2L-X6l14nd4TZ9bL3zI8CxgWStUXn_KmsyjN8w7qBKw75kWYr54qCvZxJnIewBjc9VYZ3eeIvhZYfcNO-i_JH0gM_Bho-Jcsy5fB5ewKA85CURm4QAwec1IQMZXZ9MYz0lCp64kMALcp0/s3629/20231009_142123.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2722" data-original-width="3629" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxPoX8_GxIpEf9l60IcgwmDTKkfXwDYIBNADau29_XR-SAnao2L-X6l14nd4TZ9bL3zI8CxgWStUXn_KmsyjN8w7qBKw75kWYr54qCvZxJnIewBjc9VYZ3eeIvhZYfcNO-i_JH0gM_Bho-Jcsy5fB5ewKA85CURm4QAwec1IQMZXZ9MYz0lCp64kMALcp0/w200-h150/20231009_142123.jpg" width="200" /></a></div>During this trip to Cajun Country we allocated time to visit the TABASCO® Brand Factory Tour & Museum, located southwest of New Iberia on Avery Island. This is not an island in the traditional sense. Instead it is one of five salt domes formed as the weight of younger sediment pushed up a column of salt deposited over 165 million years ago creating a topographic rise. Locally, the geological formation is known as “island” because of its height relative to the neighboring land and insular appearance from a distance. The five islands are also surrounded by salt marshes, cypress swamps, and\or bayous. Over the last two centuries these island have served as wildlife sanctuaries as well as salt and petroleum fields. Not without mishaps. During a visit to Jefferson Island and their gardens we learned of the <a href="https://www.cntraveler.com/stories/2016-07-11/how-louisianas-lake-peigneur-became-200-feet-deep-in-an-instant" target="_blank">Lake Peigneur</a> catastrophe. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg_yPh38qyeS6r4bb7J6GQ1h8v2AEsEfUTVpqpz74_4OaybDnzdS2SFzFzOi4vJ-dXIR4SymTZC90VERgX18ngMf8nv8kBJiM-axP69YULshWDf2FngWpPvkwpuzrXTmIb7Z9twzVhlDJfgh8AOCRCWS3O9473PG4WHNe4m0GX_5IMyd2VLlnjee1a2YtS/s4032/20231009_134528.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg_yPh38qyeS6r4bb7J6GQ1h8v2AEsEfUTVpqpz74_4OaybDnzdS2SFzFzOi4vJ-dXIR4SymTZC90VERgX18ngMf8nv8kBJiM-axP69YULshWDf2FngWpPvkwpuzrXTmIb7Z9twzVhlDJfgh8AOCRCWS3O9473PG4WHNe4m0GX_5IMyd2VLlnjee1a2YtS/w200-h150/20231009_134528.jpg" width="200" /></a></div>Before the Civil War, Hagerstown Maryland born Edmund McIlhenny was a successful and wealthy independent bank owner married to Mary Eliza Avery -- who's family lived on a plantation house on Avery Island. By the end of the war and with the South's economic collapse, McIlhenny had lost everything. He and Mary Eliza moved in with her parents on Avery Island where McIlhenny started experimenting with Capsicum frutescens -- now known as Tabasco peppers. His goal was to invigorate the bland southern cuisine with a new pepper sauce. <p></p><p><br /></p><p><br /></p><p></p><blockquote>"McIlhenny grew his first commercial pepper crop in 1868. The next year, he sent out 658 bottles of sauce at one dollar apiece wholesale to grocers around the Gulf Coast, particularly in New Orleans. He labeled it “Tabasco,” a word of Mexican Indian origin believed to mean “place where the soil is humid” or “place of the coral or oyster shell.” McIlhenny secured a patent in 1870, and TABASCO® Sauce began its journey to set the culinary world on fire. Sales grew, and by the late 1870s, he sold his sauce throughout the U.S. and even in Europe".</blockquote><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNp-Tu7lTmmU4i5_bdKh4b4DNrlbDCveQbLLj7emafRupdeQl-hnD7i5a0u7chAWlxRy-45_CnJsdLzLVM0Bxm8cv_c_m8GgsDlqffxscArcRhZd93jwV5OBxJZm3jhEMeR7rtueW2tOHHHmksb-gW9y19zenvWqwQO-jfIu7atfrJnd_QMurP9RD58gIh/s4032/20231009_135108.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNp-Tu7lTmmU4i5_bdKh4b4DNrlbDCveQbLLj7emafRupdeQl-hnD7i5a0u7chAWlxRy-45_CnJsdLzLVM0Bxm8cv_c_m8GgsDlqffxscArcRhZd93jwV5OBxJZm3jhEMeR7rtueW2tOHHHmksb-gW9y19zenvWqwQO-jfIu7atfrJnd_QMurP9RD58gIh/w200-h150/20231009_135108.jpg" width="200" /></a></div>While today the production process is mostly automated and the peppers are grown worldwide , the recipe and process are relatively the same as in the early years. Only the oak aging takes a little longer. The peppers are crushed and the mash is stored for three years in white oak barrels (which previously held bourbon or whiskies). The inside of each barrel is de-charred (top layer of wood is removed), torched, and cleaned, to minimize the presence of any residual whiskey. In addition, the barrels are rehooped with stainless steel rings.. Once closed, the barrel tops are then sealed with salt to form a natural protective barrier that also allows for the release of gases produced during the slow fermentation process. After three years the mash is mixed with distilled vinegar and stirred occasionally for a month. The resulting liquid is strained to remove skins and seeds and then bottled as a finished sauce. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMM-9SllwaMvRzkhcA4Q2zsHqjdpoqPX6jFa4AnBC8fH3d9JwBqseqCIBmd54TlqiYjMdKhdhVAkJWeE-LDPEfjainZ3ziTBpO4QzX_q_qdet7KX-YgauPthSPP4WUvIlUjIKF4yt8fX620wN8anday4w4Y5FEs9kRas72AGkQBsGSX0EK_23KXAWXCbjD/s4032/20231009_150215.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMM-9SllwaMvRzkhcA4Q2zsHqjdpoqPX6jFa4AnBC8fH3d9JwBqseqCIBmd54TlqiYjMdKhdhVAkJWeE-LDPEfjainZ3ziTBpO4QzX_q_qdet7KX-YgauPthSPP4WUvIlUjIKF4yt8fX620wN8anday4w4Y5FEs9kRas72AGkQBsGSX0EK_23KXAWXCbjD/w200-h150/20231009_150215.jpg" width="200" /></a></div>The McIlhenny Company produced only the original version up until 1993, when the company released the Green Pepper Sauce. Today they have nine varieties, all conveniently available for purchase at the TABASCO® Country Store. This store is located next to the museum entrance where the self-guided walking factory tour begins. The entire Avery Island Experience which includes the factory tour and Jungle Gardens & Bird City driving tour is highly recommended. <p></p><p></p><a href="https://www.tabasco.com/tabasco-history/" target="_blank"></a><p></p>WineCompasshttp://www.blogger.com/profile/04345126760904894726noreply@blogger.com0tag:blogger.com,1999:blog-7792443280300042372.post-57874566493998113002023-09-26T06:00:00.001-04:002023-09-26T06:00:00.146-04:00Grape Spotlight: Masciarelli Trebbiano d'Abruzzo<p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV6lwxOG9p4756cWMQEwvEqkj5Dm32Xgo0Fu6JIzkX5G3zIzxem18lGZRgPoGbuPed_MUqj7O9RkEdGO_Fzl7jvaVsYyZTJVw2un9D4A3YxuAOw9DyZ1lSwp8TPvEfAggFmGYWiewtt5Rtuwbk0uAZW0cuJwHIlGW8GPYFvz8OauRZi0vas3Yj_JkVBWBP/s510/abruzzo2.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="510" data-original-width="510" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV6lwxOG9p4756cWMQEwvEqkj5Dm32Xgo0Fu6JIzkX5G3zIzxem18lGZRgPoGbuPed_MUqj7O9RkEdGO_Fzl7jvaVsYyZTJVw2un9D4A3YxuAOw9DyZ1lSwp8TPvEfAggFmGYWiewtt5Rtuwbk0uAZW0cuJwHIlGW8GPYFvz8OauRZi0vas3Yj_JkVBWBP/w200-h200/abruzzo2.png" width="200" /></a></b></div><b>Abruzzo</b> is a naturalist's dream "as half of the region's territory is protected through national parks and nature reserves, more than any administrative region on the continent, leading it to be dubbed 'the greenest region in Europe'". That could be why it has been occupied since the "Neolithic era, with the earliest artifacts dating to beyond 6,500 BC. In the 6th century BC, the Etruscans introduced viticulture into the area which continued with the Romans -- who contributed to much of Abruzzo’s recognizable history. Even after the fall of Rome, the Lombards, Byzantines, Magyars, and Normans successively imparted some type of influence in Abruzzo. Throughout these periods, viticulture has been a constant with multi-generation small plots, sometimes less than a few hectares, being passed down through successive generations. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipo-QuXH7kP3yYYh2E7O5Ou-eSqOTKopFzMFG3ZDQrRYptntTbf6IT_VQFAqvwNAiwhy2c2LN3WJE-FrQ5Bre9TMaBr0uHBnpmKlI2JARbZepJ5T9S3tPnA_WkDumqCKQbMtbbuUfcw4mbOTAy1fpOwre7pz0YabbOEVRuHv8rT3Li1ZenHRLOT5mDxZ71/s604/abruzzo1.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="604" data-original-width="480" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipo-QuXH7kP3yYYh2E7O5Ou-eSqOTKopFzMFG3ZDQrRYptntTbf6IT_VQFAqvwNAiwhy2c2LN3WJE-FrQ5Bre9TMaBr0uHBnpmKlI2JARbZepJ5T9S3tPnA_WkDumqCKQbMtbbuUfcw4mbOTAy1fpOwre7pz0YabbOEVRuHv8rT3Li1ZenHRLOT5mDxZ71/w159-h200/abruzzo1.png" width="159" /></a></div>Abruzzo is located directly east of Rome and bordered by the Molise wine region to the south, the Marche to the north, the Lazio to the west, and the Adriatic to its east. It is further divided into several sub-regions: Chieti, Pescara, Controguerra, Teramo, and L’Aquila (L’Aquilano) -- with Chieti being the prime winemaking region (75% of vineyards). Most of Abruzzo is rugged with 65% mountainous with this landscape assisting grape growing by blocking most storms from the west. And to the east, the Adriatic Sea provides a moderating Mediterranean climate for these vineyards; vines that are predominately planted in calcareous clay soils.<p></p><p>The most popular grape varieties in all sub-regions are <b>Montepulciano d'Abruzzo</b> and <b>Trebbiano d'Abruzzo</b>. Last week we focused on Montepulciano d'Abruzzo and now Trebbiano d'Abruzzo, both through the wines of <b><a href="https://www.masciarelli.it/en/" target="_blank">Masciarelli</a></b>. Trebbiano is grown throughout Italy, but in Abruzzo, <b>Trebbiano Abruzzese</b> is a different clone, an ancient version indigenous to the region. The wines are generally "golden in color, typically dry but fruit-forward, with a delicate bouquet and refreshing, crisp acidity". -- <a href="https://www.wine-searcher.com/regions-trebbiano+d'abruzzo" target="_blank">wine-searcher.com</a></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUacyXrA0HWVVOl3qhUiF7QGFF3TeOV6Px_vA_1SsfMnKYbVLYF98kAyW5S_ZH-qnerKqu0wtPG1aUov5jZwt2VEd3VGrTcGt7O75bO9OoywDKrTNmwTRX4mn7JmEO0fUMCHcHaNOVSgv6vp9O9P0k3uCmL8bb_wOLJINpUZ_ofg9FIk1ZwQdxDaWBH99b/s4032/20230914_181637.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUacyXrA0HWVVOl3qhUiF7QGFF3TeOV6Px_vA_1SsfMnKYbVLYF98kAyW5S_ZH-qnerKqu0wtPG1aUov5jZwt2VEd3VGrTcGt7O75bO9OoywDKrTNmwTRX4mn7JmEO0fUMCHcHaNOVSgv6vp9O9P0k3uCmL8bb_wOLJINpUZ_ofg9FIk1ZwQdxDaWBH99b/w150-h200/20230914_181637.jpg" width="150" /></a></div>The only Abruzzo producer with vineyards in all four provinces (Chieti, Pescara, Teramo, l’Aquila), <b>Masciarelli</b> wines demonstrate the diversity of Abruzzo terroir. The winery was founded in the early 1980s by <b>Gianna Masciarelli</b> when produced the first vintage of wine from 2.5 hectares of vines he had planted in land owned by his grandfather near the family home in the province of Chieti. Over the next couple decades production increased as more estates were planted and Gianna introduced several innovations to the region. He was the first to introduce the <a href="https://grapes.extension.org/guyot-vine-training-system/" target="_blank">Guyot training system</a> in Abruzzo and use French oak barrels to age Montepulciano d’Abruzzo. Tragically Gianna died suddenly in 2008 but his wifie of almost 20 years, <b>Marina Cvetić</b>, seamlessly continued the progress towards higher quality and expansion. Today, their eldest daughter <b>Miriam Lee</b> manages the winery with Marina and they focus on keeping all wines estate grown while expanding plantings, transitioning to organic viticulture, and dialing back the use of oak.<p></p><p></p><p>The <b>Masciarelli Trebbiano d'Abruzzo DOC 2022</b> ($16) is a friendly wine with a floral aroma, flavors of stone peaches and creamy lemons and a refreshingly acidic finish. It is fermented and aged in stainless steel and like the <a href="https://winecompass.blogspot.com/2023/09/grape-spotlight-masciarelli.html" target="_blank"><b>Masciarelli Montepulciano d’Abruzzo DOC</b></a>, the grapes are sourced from several of the estate vineyards in Chieti, Pescara, & Teramo. </p>WineCompasshttp://www.blogger.com/profile/04345126760904894726noreply@blogger.com0tag:blogger.com,1999:blog-7792443280300042372.post-44019187728261938282023-09-22T09:27:00.002-04:002023-09-22T09:27:19.609-04:00Academy du Rhône Wine - Washington D.C. Edition<blockquote>"Vinsobres or sober wine, drink it soberly".. Monseigneur Joseph Marie de Suarès (Bishop of Vaison-La-Romaine) in1633</blockquote><p></p><p></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigwsV6IHIKpMbjvP04MIYtpmm3_rGUVMHPsTVLYyvEd86ubsV3Co4vNWEkOT3CGlwM-Zl8kpICopqMF6__GwUqHeCeTufmZvnYMg72JhWQRHqrxeOtYLJwRY6uX-c3MVNAe8LjtQd6W9vu1Tcn2_9_fw-eh1tIiidsG-WCT0Ahp0h77OjZZGUjsg_NE15r/s4032/20230907_095638.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigwsV6IHIKpMbjvP04MIYtpmm3_rGUVMHPsTVLYyvEd86ubsV3Co4vNWEkOT3CGlwM-Zl8kpICopqMF6__GwUqHeCeTufmZvnYMg72JhWQRHqrxeOtYLJwRY6uX-c3MVNAe8LjtQd6W9vu1Tcn2_9_fw-eh1tIiidsG-WCT0Ahp0h77OjZZGUjsg_NE15r/w150-h200/20230907_095638.jpg" width="150" /></a>The <b>Rhône Valley</b> is a diverse and complex wine region that I've been slowly trying to comprehend. In 2023 I started with a <a href="https://learn.onlinewineacademy.com/courses-ld/cotes-du-rhone-online-course/" target="_blank"><b>Côtes du Rhône Online Wine Academy</b></a> course in April and attended the <b>Academy du Rhône Wine</b> this month in Washington D.C. The Academy was hosted by Master Sommelier David Keck and showcased 18 wines from various appellations within the Rhône Valley all the while discussing the grapes and terrior within each region. The Rhône Valley is located in southeast France between Lyon and Marseille and is sub-divided into Northern and Southern regions. <b>Southern Rhône</b> is sandwiched between Provence to the east and Languedoc-Roussillon to the west and is known for its Grenache, Syrah, and Mourvèdre (GSM) blends. On the other hand, Syrah is the champion of the <b>Northern Rhône</b> with Marsanne, Roussanne and Viognier its white counterparts. Overall, the Rhône Valley accounts for 9% of all French vineyards and ranks 2nd by volume for all French AOC wine regions.<p></p><p></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV7l7Xlr2H-abEEr4gMAVTRWsUQngPm9-AQAR8W5Aav-_7ejFf-mZPexWAsZ0avxSMykQzGPo5eX0cm8YVg3Nl0sxoFVn9oHSE_zb1r0xSjpdYFu_d8g-lHvrA6Orop8m3k4hTZqtx3t2L5PlqI55rRfW_GDu7ioK4Dwjgmcw8YpKZaaUcKV-ZUnmtV5Ls/s4032/20230907_095708.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV7l7Xlr2H-abEEr4gMAVTRWsUQngPm9-AQAR8W5Aav-_7ejFf-mZPexWAsZ0avxSMykQzGPo5eX0cm8YVg3Nl0sxoFVn9oHSE_zb1r0xSjpdYFu_d8g-lHvrA6Orop8m3k4hTZqtx3t2L5PlqI55rRfW_GDu7ioK4Dwjgmcw8YpKZaaUcKV-ZUnmtV5Ls/w200-h150/20230907_095708.jpg" width="200" /></a>The Rhône Valley's wine history is quite fascinating and starts three hundred million years ago as the Massif Central clashed with the Alps creating the valley and then flooding from the Mediterranean populated the valley’s soils with four different types of rock: granite, sandy silica, limestone and clay. This created conditions for the Greeks & Romans to apply viticulture which continued through the Avignon Popes up to the 1930's when <b>Baron Le Roy</b> championed the creation of the <b>Appellation d’Origine Contrôlée </b>system. The Rhône Valley was granted AOC status in 1933. Read more of the Rhône Valley's entire history at the <a href="https://www.vins-rhone.com/en/vineyard/history" target="_blank"><b>Vins Rhône</b></a> website. <div><br /><p></p><p></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNMl4nSebl5b4dfjKOGvrsWHiH8zwNBbH-LhuOyXeWkwspRUHYiM80uxadKt-gEBm-gbTEuRJdc6KpToqvB-ssJ3Ipd2m7is3QBo57UJG6QsPCqFNzLknJ4qyYQjoyRHNIATIshflm49rud-UqJsd0B0tmKSe8aZ5JbJfbQYNthkktkBX4udVb1NblxaVD/s4032/20230907_100424.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNMl4nSebl5b4dfjKOGvrsWHiH8zwNBbH-LhuOyXeWkwspRUHYiM80uxadKt-gEBm-gbTEuRJdc6KpToqvB-ssJ3Ipd2m7is3QBo57UJG6QsPCqFNzLknJ4qyYQjoyRHNIATIshflm49rud-UqJsd0B0tmKSe8aZ5JbJfbQYNthkktkBX4udVb1NblxaVD/w200-h150/20230907_100424.jpg" width="200" /></a>In brief, there are 34 different grape varieties planted in the Rhône Valley and red wines account for 76% of production, rosé 13%, and whites 11%. The diverse landscape consists of five major soil types: clay, stony, limestone, granitic, and sandy soils. Again see <a href="https://www.vins-rhone.com/en/vineyard/soils" target="_blank"><b>Vins Rhône</b></a> for a more detailed presentation. There are 31 appellations grouped within two major areas: <b>Côtes du Rhône AOCs </b>and <b>Rhône Valley AOCs</b>. The <b>Côtes du Rhône AOC</b> accounts for 75% of the overall production in the Rhône Valley and itself consists of a hierarchy starting with the <b>Côtes du Rhône Crus</b>, <b>Côtes du Rhône Villages with a geographic name</b>, <b>Côtes du Rhône Villages</b>, and <b>Côtes du Rhône</b>. Red wine accounts for 86% of overall Côtes du Rhône production, rosé 8%, and whites 6%. The Rhône Valley AOCs are more prevalent in the Southern Rhône and are distributed in a wider area from the Rhone River. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLT9cPn-00xOvFF6DWlNZp-BaO-cDP3Tf7OAJMwqvDlosOYYR8l0SHOvIhT_bpOki6fD0PA_EfT0q9z9vFRkhVJn33DBfJyDhQzEMxvrUlf7fOPV7NXbUMWKdW8Gt1DSnc1Y2rrgdlXITY6Xw0FygLLSNGTgxJbRSiI-rgDxB1IOPup3BNwFufHmFvjFaF/s3069/20230907_130859.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1826" data-original-width="3069" height="119" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLT9cPn-00xOvFF6DWlNZp-BaO-cDP3Tf7OAJMwqvDlosOYYR8l0SHOvIhT_bpOki6fD0PA_EfT0q9z9vFRkhVJn33DBfJyDhQzEMxvrUlf7fOPV7NXbUMWKdW8Gt1DSnc1Y2rrgdlXITY6Xw0FygLLSNGTgxJbRSiI-rgDxB1IOPup3BNwFufHmFvjFaF/w200-h119/20230907_130859.jpg" width="200" /></a></div>Whereas most of the 18 wines we sampled were from the Côtes du Rhône there were a handful from Rhône Valley AOCs with one I especially enjoyed, the <b>M. Chapoutier La Ciboise Luberon 2022</b>. This wine is a blend of Grenache Blanc, Roussanne, Ugni Blanc and Vermentino from the Luberon AOC. The vineyards for this appellation and high in elevation and surround the <a href="https://provence-alpes-cotedazur.com/en/get-inspired/natural-areas/regional-natural-parks/luberon/" target="_blank"><b>Luberon Natural Regional Park</b></a>, part of UNESCO’s World Network of Biosphere Reserves. Luberon is dominated by small farmers and cooperatives and this region is one of France's sunniest with 320 sunny days each year. It also straddles Provence so the wines closely resemble that style in the sense of easy-drinking and value. This <b>La Ciboise</b> is a fresh and lively wine, yet creamy and structured, with noticeable citrus and stone fruit. </div><div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNqq7hTszNB4tyU-kQLwPRfyvovIEsIlX6c0RzF6xfFWtPoBTnCDpdDorYn7EEogZFwm3yN90wfa9NgyNbx-rE2A_R7i327XeeXE5WMZUyqQORQsSeH2AZdH2YiS-zlXI2zU93Lcq6KymNm1a3-aEAJBRGFgCzU3H2Rov-y7JipsVFt3I7njeMFSIm0I8e/s2974/20230907_112459.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1732" data-original-width="2974" height="116" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNqq7hTszNB4tyU-kQLwPRfyvovIEsIlX6c0RzF6xfFWtPoBTnCDpdDorYn7EEogZFwm3yN90wfa9NgyNbx-rE2A_R7i327XeeXE5WMZUyqQORQsSeH2AZdH2YiS-zlXI2zU93Lcq6KymNm1a3-aEAJBRGFgCzU3H2Rov-y7JipsVFt3I7njeMFSIm0I8e/w200-h116/20230907_112459.jpg" width="200" /></a></div>Turning to the Côtes du Rhône, I want to focus on two wines from the tasting starting with the Southern Rhône <b>Chateau de Rouanne 2020 AOC Vinsobres</b>. The Vinsobres Crus commune has a long history of viticulture and the name is derived from "Vinzobrio, the oldest recorded version of the village name, dating back to 1137; this in turn is thought to derive from the pre-Celtic Vintio, meaning height, and the Celtic suffix briga (mountain)". It is one of the most northernly southern communes and thus shares many notable northern characteristics such as exposure to the mistral winds and a stronger reliance on Syrah. The vineyards are at high elevations and the vines are planted in very stony, red to brown soils where their warmth allows the vines to ripen early. This wine is a GSM blend of 50% Grenache, 40% Syrah and 10% Mourvèdre where whole clusters were vinified and aged in concrete vats using native yeasts. This is an elegant and complex wine, with juicy dark fruit, black pepper and earth, and silky tannins. As the quote relates above, this is a sober (and serious) wine. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw8dkfkz0fwD4AYr6JRnU9oYQCu2ZA2Mk6kAKf-GU4SJ6NjuwE55WluEDMnhXKNaM-6Rz5zJqzEohSzvvKWj4oHa4ZFI_oWPPwfQwYzw3CdPUeha7hd4S87iTZVJ7Y7UsP7oSmTpV3e0I5oEqmF3kAB9_uOBkTCTBtZCddUC1K6uPMMOwsod3Q5w81GMiE/s2875/20230907_111053.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1672" data-original-width="2875" height="116" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw8dkfkz0fwD4AYr6JRnU9oYQCu2ZA2Mk6kAKf-GU4SJ6NjuwE55WluEDMnhXKNaM-6Rz5zJqzEohSzvvKWj4oHa4ZFI_oWPPwfQwYzw3CdPUeha7hd4S87iTZVJ7Y7UsP7oSmTpV3e0I5oEqmF3kAB9_uOBkTCTBtZCddUC1K6uPMMOwsod3Q5w81GMiE/w200-h116/20230907_111053.jpg" width="200" /></a></div>Returning to the beginning of the session, the first flight featured wines from the <b>AOC Côtes du Rhône</b>. The entire appellation stretches from Vienne to Avignon and includes 171 communes across six departments: Ardèche, Drôme, Gard, Loire, Rhône and Vaucluse), covering an area of around 30,000 hectares. The climate is Mediterranean, refreshed by the cleansing and cooling Mistral wind. Summers are hot and dry, with occasional violent storms. Rainfall is low, and snow is rare. One of my favorites of the initial flight was the <b>Domaine de l'Odylée. La Talentuese 2020</b> -- a certified organic blend of Grenache and Syrah. The wine ages 14 months in oak barrels and demi-muids which contributes to a it's depth and complexity. There's a slight earthiness and herbaciousness on the nose followed by plums and raspberries and a spicy and firm finish. <p></p><p>Hopefully I will have more content to post n this tasting and further exploration of the Rhône Valley.</p></div>WineCompasshttp://www.blogger.com/profile/04345126760904894726noreply@blogger.com0