Bordeaux’s Best Kept Secret

                       Most white Bordeaux comes from the sub-region called Entre Deux Mers

This article is the first in a four part series on Wine-Knows' September trip to Bordeaux.  

White Bordeaux?  That’s an oxymoron for many.   Production of white wine accounts for a mere 10% of Bordeaux’s total (and 3% of this is sweet wine from Sauternes), thus, it’s not surprising that a dry white Bordeaux is even less known.  Indeed, Bordeaux’s dry white is rare, with little of the miniscule amount produced ever making it across the Atlantic.  Dry white Bordeaux is definitely worth seeking out, and when you find it you’ll be astonished at the inexpensive price. 

                                     Entre-deux-Mers is just east of the city of Bordeaux
 

Most dry whites produced in Bordeaux come from the Entre Deux Mers sub-region of the wine district.   One of the top from this area is Chateau Marjosse which can be found online for about $15 a bottle (and the chateau’s owner is the managing director of Cheval Blanc and Yquem).    Other stars of Entre Deux Mers include Thieuley and Haut Garriga, both under twenty bucks.

                      Chateau Roqufort in Entre Deux Mers produces a stunning Bordeaux Blanc

Bordeaux’s dry white is a blended wine made from mainly two grape varietals,  Sauvignon Blanc and Semillon.  Sauv Blanc is often the majority of the blend, which is not surprising since this grape originated in Bordeaux.  Contributing citrus notes and a mineral profile, Sauv Blanc forms a solid acid backbone for the area’s whites.   Semillon, on the other hand, is responsible for the unctuous texture of white Bordeaux.  Moreover, Semillon’s deep golden color also adds to the wine’s color by intensifying the hue. 

As dry white Bordeaux remains relatively unknown in the US, there is little demand and prices are downright a steal for the quality.  Why not have a Bordeaux Blanc party and spread the secret?

Bordeaux’s Unsung Hero: White Wine

                            A blend of Sauv Blanc & Semillon, this wine is a stunner

White wine in Bordeaux?  Surely that’s an oxymoron!   But, I’m here to tell you that it is not a contradiction.   Yes, many folks may know that Bordeaux produces white sweet wines (Sauternes), but that’s not what I’m talking about.  White dry Bordeaux is one of the most spectacular white wines I know.  Maybe I’m drawn to it because it’s unique?  That could be a possibility, but I think it’s a real star, period.

Let’s start with the grapes.  White dry Bordeaux is a combination of two grapes of which I’m particularly fond:  Sauvignon Blanc and Semillon.   Most wine aficionados know  Sauv Blanc as this aromatic varietal is quite popular at the moment in many wine-centric countries of the world.   Depending on where it is grown, the varietal can offer different flavor profiles.   Cooler climate renditions, for example, serve up a palate of lemon and other citrus fruits along with green apples.  Warmer weather Sauv Blancs move to the tropical side of the scale with papaya, melon and even pineapple.

Semillon, on the other hand, is not a grape that many wine-lovers know….unless they are into sweet wine.   Once considered the most widely planted white wine grape in the world, Semillon has fallen out of style in many countries.  Still popular as a varietal in France and Australia, it is rarely seen in the US.   It’s such a pity as the Semillon grape makes a full-bodied wine with enticing flavors (think pears and papayas), however, it’s Semillon’s voluptuous texture that grabs me.  

Dry white Bordeaux is a blended wine with both Sauv Blanc and Semillon represented.   Very few wine shops carry it in the US, but don’t let that deter you as it is available online for in-the-know lovers of wine.   The good news is that because it is unknown, there is not much of a demand, hence, prices are extremely reasonable. 

Check out these great unsung heroes:

~ Chateau Haut–Mayne $15---a definite best buy

~ Chateau Haut Bertinerie $25

~ Chateau Chantegrive Oiseaux  $25

~ Chateau La Louviere:  $45

Very few Bordeaux chateaux produce white wine.   But, this wine is worth seeking-out!

New Zealand Beyond Sauv Blanc

 

NZ's top level Pinot Noir, Chardonnay & Bordeaux blends are world-class

Sauvignon Blanc (SB) is the flagship varietal of New Zealand.  Both SB and New Zealand catapulted to fame, hand in hand, in the 1990’s.  There is something inherently and unmistakably likable about this SB.  The varietal’s citrus and tropical notes, mixed with zesty aromas and tastes of freshly mowed grass, make it a compelling wine for easy summertime drinking.  SB’s bracing acidity also make it a perfect food-friendly wine.   Although many wine geeks cut their teeth on this well-priced New Zealand SB, it should be noted that the country is no longer a one-trick-pony.  It is now producing several world-class wines.

While SB today accounts for nearly 75% of New Zealand’s vineyard plantings, the remaining 25% has seen a significant change since the millennium.  Pinot Noir is the new darling child of New Zealand.  The second most widely planted grape, Pinot Noir, has skyrocketed to fame in just the last ten years.  Top bottles of Kiwi Pinot can be magnificent gems.  With red Burgundies now commanding astronomic prices, many are turning to New Zealand’s well-crafted wines for a Pinot fix.

Chardonnay, the most planted wine grape prior to the SB explosion, is now the third most planted grape in New Zealand.   Like Pinot Noir, the country’s top examples of Chardonnay are also superlative, and considerably easier on the wallet than a white Burgundy, or for that matter a top Chardonnay from Napa.

Bordeaux-style blends are also ratcheting up the New Zealand ante for outstanding wines that can compete on the world stage.  Unique terroirs such as the Gimlett Gravel soils of Hawke’s Bay are giving these Cabernet-Merlot based wines some important bragging rights. 

The harvest in New Zealand is now underway.  How about hosting a southern hemisphere harvest party as a way of warming up cold February?   Refer to my blog of January 24 for first-class wines from the North Island.  For the South Island, consider these stunning wines which are all imported into the US:

• Fromm Clayvin Chardonnay ($50)
• Fromm Pinot Noir ($40)
• Greywacke SB Wild Ferment ($30)
• Valli Bannockburn Pinot ($45)

The World’s Most Widely Planted Grape?

                                      

There are over 10,000 grapes on the earth, but not all of them are used in making wine. While numbers vary, most would agree that at least 1,000 of them are currently used to make wine.  Now, make a guess as to what wine grape is the most planted varietal.   If you guessed Merlot, you’re close…. it’s second.  If you guessed Cabernet Sauvignon you are right!  Cabernet Sauvignon accounts for >5% of the grapes for wine production around the globe.  There are more than Cabernet vines than both Pinot Noir and Syrah and plantings combined.

You may have been lucky on choosing Cabernet, however, for the most planted white wine grape varietal, what’s your guess?   Chances are >99% of you guessed incorrectly.  For white wine grapes, the world’s most widely planted variety is Airen.  That’s right…Airen.    This grape ranks 4^th among both red and white wine grapes.  It is surpassed only by Cab, Merlot, and Tempranillo.  Airen vines account for more than both Pinot Noir and Sauv Blanc combined.

Airen is grown almost exclusively in Spain.  Up until a few years ago it was the world’s most widely planted grape.  If you’ve never heard of it, it’s because Airen is often used for Spain’s unpretentious wines.   The last five years, however, many of the Airen vines have been ripped out and replaced with Tempranillo, another grape native to Spain.    That being said, Airen and Tempranillo combined currently account for 45% of all of Spain’s wine grapes.

Below is a list of the Top Ten wine grape varietals across the globe:

1.     Cabernet Sauvignon
2.     Merlot
3.     Tempranillo
4.     Airen
5.     Chardonnay
6.     Syrah
7.     Grenache
8.     Sauvignon Blanc
9.     Pinot Noir
10.  Trebbiano (also called Ugni Blanc)

8 Things You Should Know About Sauv Blanc

It’s the beginning of the harvest for white wine grapes in California.  This is the first in a series of several articles.  Each week of the harvest a different grape will be showcased.  We’ll start with the varietal that is usually picked first, Sauvignon Blanc, and we’ll end with the grapes that are picked last (e.g. Cabernet Sauvignon and Zinfandel).

Here are the important details to know about Sauv Blanc:

#1)   What is the Origin of Sauv Blanc?  

Sauv Blanc’s origin is France.  DNA researchers have traced its birthplace to the Bordeaux area. 

#2)   Is there any connection between Sauv Blanc and Cabernet Sauvignon?

Yes.  Sauv Blanc is actually one of the parents of Cab.  The other parent is Cabernet Franc.  The crossing of these two varietals occurred sometime during the 18^th century in France.

#3)   What about Fumé Blanc?

Sauv Blanc and Fumé Blanc are the exact same grape.  In the 1960’s Robert Mondavi, a marketing guru, decided to make quality, dry Sauv Blanc.  To differentiate his wine from most of the Sauv Blanc swill being produced at the time, he changed his wine’s name to Fumé Blanc (a play on words from France’s famous wine, Pouilly Fumé).  It was a genius marketing maneuver and his Fumé Blanc became an instant best-seller.

#4)   Where is the best Sauv Blanc made?
“Best” is in the eyes of the beholder.  Sauv Blanc, grown in many international wine regions, is currently one of the world’s most popular wine grapes.  France’s Loire Valley and Bordeaux produce stunning renditions.  There is also extremely well made Sauv Blanc in New Zealand, Australia, Chile and South Africa.  Additionally, in the US, California and Washington offer well-crafted Sauv Blancs.

#5)   How can so many diverse climates produce quality Sauv Blanc?

The Sauv Blanc grape thrives in both cool climate areas, as well as warmer climates, however, the wines are very different.  Cooler microclimates produce wines that have grassy, citrus (especially lime and grapefruit), and even gentle floral notes such as elderflower.  Warmer climate Sauv Blancs have flavors that develop with warmer temperatures such as ripe stone fruit (think luscious peach), or even tropical nuances. 

#6)  Is Sauv Blanc only dry, or are there any quality sweet versions produced?

Because of Sauv Blanc’s high acidity, it works especially well with sweet wines to balance their sweetness.  Bordeaux’s famous sweet wine, Sauternes, is produced from Sauv Blanc.  This grape is extremely welcoming to Botrytis, the “noble rot” which causes the grape to dehydrate and chemically change its flavor and aroma structure.

#7)  What about oak and Sauv Blanc? 

Sauv Blanc can swing both ways.  In an unoaked Sauv Blanc the wine’s fruit flavors are the star of the show.  If the wine is aged in oak, the fruit flavors are still present, however, you’ll also find additional nuances associated with oak such as vanilla, coconut, butterscotch, and even caramel flavors.  

#8)   How does Sauv Blanc pair with food?

Dry Sauv Blanc is a dream with food because of its acidity.  First, the acidity can cut through the fattiness of foods (think cream sauces, cheeses, and dishes with butter).   Sauv Blanc also works well with lighter foods such as simply prepared fish and shellfish.  The sweet version (still with a high acidity), works well to temper the fat as well (e.g. foie gras or crème brulee).

How about a Sauv Blanc tasting this harvest season featuring wines from around the world?  Perhaps you could pick two cool climate wines (in the case of California, that would be Sonoma) and contrast them with two warmer climate versions (think Napa).

Sassy Sauv Blanc

                   Wine-Knows will be visiting Bordeaux's Chateau-Haut-Brion in 2021               

          

Sauvignon Blanc is a feisty varietal that can produce wine ranging in flavor from grassy to tropical depending upon the terroir in which it is grown.  The popular grape variety is grown in most of the major wine countries of the world.  In cooler climates such as coastal New Zealand, the grape tends toward the “green profile” (grass, gooseberry, asparagus and lime/limon/grapefruit).  Warmer areas yield Sauv Blancs (think Sonoma) that focus on a ripe fruit profile:  passion fruit, pineapple and peach.

    Wine-Knows will be visiting New Zealand's Sauv Blanc vineyards in 2020

Sauv Blanc’s origin is France.  Sometime in the 18^th century, this racy white grape crossed in the vineyard with the red grape Cabernet Franc and birthed a new variety, Cabernet Sauvignon.  Thus, Sauv Blanc is one of the parents of well-loved current day Caberent.

                          France's Loire Valley may be the birthplace of Sauv Blanc

Wines can be made with 100% Sauvignon Blanc or the grape can be blended.  The most famous blend is a white Bordeaux in which Sauv Blanc is mixed with Semillion.   Crisp Sauvignon is combined with voluptuously textured Semillon to complete a near perfect pairing.  A well-made white Bordeaux can be phenomenal.  If you can’t afford Chateau Haut-Brion’s outrageously luscious white ($500), than consider Chateau Brown ($40), a lovely rendition of the marriage.

Best food choices for Sauvignon Blanc?   It all depends on the style of the Sauv Blanc.  The “green” style herbaceous wines pair nicely with dishes containing green herbs such as cilantro, basil or mint.  This is why Sauv Blanc is one of the few dry wines that work well with Asian cuisine.  My favorite New Zealand wines in this style include Dogpoint and Greywacke (both the $25 range).  These two faves have integrated a lemon/lime/grapefruit profile with stone fruit and nuances of herbs.

                                                Sauv Blanc works well with sushi

Sauv Blancs from warmer climates often are made with some oak influence, thus they pair well with chicken or veal, and can work with anything containing butter or cream (including pastas or soups).  I can’t seem to get enough of Merry Edwards’ Sauv, a true benchmark for what a Sauv Blanc should be.  Selling for just under $35,  I think it’s the pinnacle for a Sauv with the tropical flavors.  I serve it as an aperitif, but also have served it with the first course (as long as it’s not a salad), and it is killer with Julia Child’s veal scallopini.

Sauv Blancs versatility makes it a wine to have on your buy list!

Spring Forward Wines

Morels can change a benign dish into sublime!

Spring has sprung and with the changing of the season comes not only a bounty of fresh food products in our Farmer’s Markets but a movement away from the heavier wines of winter.  Let’s, however, get one thing out of the way:  no wines seem to pair well with one of Spring’s most famous vegetables, asparagus.  

After a long rainy winter, there’s nothing more welcoming than a profusion of wild mushrooms.  At the top of my list are morels, a earthy flavor bomb.  One of my favorite ways to prepare them is the classical French style: a sautee with shallots, butter and garlic.  I serve them along-side a grilled meat such as spring lamb or chicken.   An earthy Pinot Noir is a perfect pairing for both proteins, as well as the morels.   Try for an aged Pinot versus a younger one…older Pinots have more earthy profiles while the younger ones boast more fruit flavors.

Spring also means an abundance of tender lettuces and also watercress.  One of my favorites for this time of year is Julia Child’s recipe for watercress Vichyssoise. The color is definitely in the spring palette and depending upon Spring’s tricky weather, the soup can be served cold or warm.   The best wine?   Watercress is delicate so I suggest using a matching profile wine.  Regardless of what temperature the soup is served, I would head for a Gruner Veltliner or an unoaked, steely Chardonnay.

Fresh green peas and tender green beans are also some of Spring’s edible gems.  Either of these would work beautifully in a pasta dish with a light cream sauce.  A lighter red wine (such as a Pinot Noir) which cuts through the fat of the cream but does not overwhelm, would pair well, but also a Sauv Blanc or an oaked Chardonnay (which also cuts the fat) would also work with the cream.  

Strawberries and Spring are synonymous.  A cold strawberry soup is a gorgeous way to begin a Spring meal.   The recipe below (from the NY Times) is a delight and pairs with a Gruner or a warm weather Sauv Blanc that has more robust fruit (versus grass) flavors.   https://cooking.nytimes.com/recipes/1012735-strawberry-soup

There’s a theme here.  Wines that match with Spring’s bounty are often Pinots, Gruners, Chars, and Sauv Blancs.  Next week we’ll take an in depth look at Sauv Blanc.

Kiwi Sauv Blancs

                           Sauv Blanc is the star of the show in the Marlborough wine district 

New Zealand has been historically a world leader when it comes to Sauvignon Blanc (SB) wines.  The classical Kiwi style is easily recognizable---a kind of in-your-face pungency of grass and citrus.  (One critic has even said that if you don’t like New Zealand Sauv Blancs, it’s because you were forced to mow the lawn as a kid).   

The Sauvignon Blanc grape is native to France.  The Loire Valley, known for its gigantic castles, is also famous for its SB.  In Bordeaux, the grape is mixed with Semillon to create an unctuous white Bordeaux.  But, it’s on New Zealand’s south island that the varietal morphs into something quite different from its heritage.   

Some of New Zealand’s most spectacular SBs come from the Marlborough wine region on the south island.  Producing >75% of all of New Zealand’s wines, this area’s flagship grape is SB.  Marlborough is a river valley that empties into the sea and its sandy-gravely soil makes for perfect drainage.  The low fertility of the soil also encourages concentration of flavors via lower yields.   The heavier soils produce the more herbaceous SBs, while its stonier soils left over from the river’s erosion impart more lush and tropical flavors.   Some scientists, however, think that a hole in the ozone layer over this region influences these bold fruit flavors.

                      Stony soils washed down over centuries by the river exert a strong influence

As in all wine, the weather plays a major influence.  New Zealand’s geography ensures that no vineyard is more than 80 miles from the coast.  This means maritime climates that are moderated by the sea---never too hot, but never too cold.  Such climactic factors ensure a long and steady growing season that allows grapes to ripen slowly.  Also, this allows for the development in balance between acids and sugars, one of the hallmarks of a well-crafted wine.

In my opinion the best renditions of Kiwi SBs are those that have tamed the grassy profiles to merely subtle background notes.  Dogpoint offers a well-made SB full of melon and passion fruit mixed with citrus and mineral flavors.  Often available at our local Costco for $20, it consistently delivers big in the quality/price department.  Greywacke (owned by the original winemaker at Cloudy Bay) also delivers a tremendous product in the same price range.  This one offers a superb rendition of well-integrated citrus, tropical, herbal, and mineral.  

Wine Knows will be visiting both of the above wineries on its 2020 harvest tour.  Currently we have 7 seats available:  www.WineKnowsTravel.com.

Giving Thanks...

This upcoming week reminds us to give thanks for our blessings.   I have many, most of them big blessings like great health and wonderful family/friends. On a less serious note, here’s my list of wines for which I am thankful.

Tropical Sauvignon Blancs

I love Sauv Blancs that offer a tropical profile (usually from in warmer climates).   I don’t find cool climate Sauv Blancs with their green, grassy, herbal notes particularly appealing (but many do).   Merry Edwards is my current fave Cali rendition.

Buttery Chardonnays

Yes, I’m going to buck the trend of those shying away from these wines and put in a plug for a well-crafted Char with a voluptuous, velvety texture and other subtle nuances that stem from Malo-Lactic fermentation.  

Wines with a great finish

While many concentrate on a big fruit forward wine that offers enticing aromas and a great palate, one of the most important things for me is a lengthy finish.

Wines that offer a great bang-for-the-buck

I don’t mind paying some serious money for a killer wine.   That being said, my faves are those that provide killer price/quality ratios.  One of the best producers for quality/price is Joel Gott (Napa Valley) who sources all of his grapes.  His wines are in the 20 bucks range.   Another great producer is Barrel 27 (Paso Robles) which offers off-the-chart-values for their well-crafted wine in the same price range.

Wines with fruits and minerals

I’m falling in love with subtle mineral nuances, especially if they are layered with fruits.  Suggestions:  Assyrtiko (a wine from the Greek island of Santorini), or Nero di Avola (from the Mount Etna region of Sicily).

Obscure varietals

I am so excited to learn about new varietals, especially indigenous varieties that aren’t available anywhere else.  Look for the Torrontes (a white fruit-bomb) from Argentina, or Bierzo (a heavenly red) from Northern Spain.  Be adventurous!

Happy Thanksgiving!

Life is a Cabernet----Franc!

 

  Wine-Knows at Chateau Latour surrounded by Cab Franc

 

I’m Francophile…in this case, I’m referring to my love of Cabernet Franc, not my love of France.  One of the five grapes allowed in Bordeaux’s world-class reds, this close relative of Cabernet Sauvignon adds rich notes of raspberries, black currants and violets to this benchmark area’s blended wines.  Cabernet Franc is also less tannic and produces a smoother mouth-feel than Sauvignon---both of these essential to the complex red wines of Bordeaux.  Cabernet Franc, on the other hand, is not just a Bordeaux grape.  The varietal truly takes on rock-star status in another area of France, the Loire Valley.  Here it is vinified as a 100% varietal wine and is known as Chinon, Saumur or Bourgueil.

Cabernet Franc, however, is not just the step-sister of Cabernet Sauvignon.  It may surprise many of you to learn that Cabernet Franc is actually one of the parents of Cabernet Sauvignon.  DNA analysis shows that Cabernet Franc crossed in the vineyard with a neighboring Sauvignon Blanc plant and produced the off-spring we now call Cabernet Sauvignon.  This cross is thought to have taken place in France.

Now one of the world’s 20 most planted grapes, Cabernet Franc is grown outside of France in many wine districts around the globe.  In addition to Europe, Cabernet Franc is grown in the USA, South Africa, New Zealand and Australia.  When I was last in South America, both Chile and Argentina were growing the grape.  A young, cutting-edge Chilean producer (Maquis) was working closely with one of Bordeaux’s premier wine consultants and producing a killer 100% Cabernet Franc he aptly named “Franco.”  Argentine winemakers are also working with the grape but mainly as a blending variety.

 

What I love most about Cabernet Franc is its approachability at a young age.  Because of its lower tannin structure, it can be drunk much earlier than a Cabernet Sauvignon.  Moreover, I love its structure---especially this time of year when a lighter-weight (but equally compelling) red works better with the summer heat.  Last but not least, I’m a fan both of the grape’s flavor profile and texture.

Cheval Blanc, one of Bordeaux’s most highly esteemed estates, produces one of the world’s most expensive wines----it is 100% Cabernet Franc.  Need I say more? If you don’t know Cabernet Franc you should make it a point to exercise this  muscle.  Recommended producers, listed in order of price, include:

 

• Bernard Baudry La Croix Bausee Chinon (Loire)  $35
• Spring Valley Winery (Washington) “Katherine”  $50
• Pride Mountain (California)  $50
• Los Maquis’ Franco (Chile)  $60

Coming to Bordeaux with us for the 2016 Harvest tour?  You will learn a lot about what Cabernet Franc adds to the area's hallmark wines.   There is only one spot remaining for some lucky oenophile.  For more about this trip, check out
www.WineKnowsTravel.com.
 

The Best of the Best---New Zealand

More than 100 wines were tasted on the recent Wine-Knows trip to New Zealand.   As we visited only la crème de la crème wineries, choosing the premier wines is like being asked to pick your favorite Michelin star meal from 2 weeks of outrageously grand dining in Europe or Japan.  Of interest is that only one Sauv Blanc made it on the list.

Below is what floated to the top.  Wines varied from $12 to $80 US and are listed in alphabetical order by producer:

• 2008 Ata Rangi Pinot Noir:  This winery was one of our Wine-Knows clients’ favorites.  An outdoor tasting overlooking the vineyards with one of the owners and the winemaker…what could be more sublime when you add rock-star wines?  This Pinot, with soft but complex tannins, was an elegant standout. ($60 US)

• 2010 Bilancia La Collina Viognier:  Maybe it was the drop-dead gorgeous panoramic hillside terrace setting where the wines were tasted?  Maybe it was the oh-so-talented female winemaker that lead us through the tasting of her “babies.”  Maybe it was the unique combination of 85% Viognier mixed with Gewurztraminer (another aromatic bombshell) that created this heavenly mélange?  Whatever it was, it had me at “hello.”  ($40 US)

• 2013:  Brannock Brae’s Grϋner Veltliner:  This white varietal, little unknown outside of Austria, was just only released from quarantine in New Zealand in 2008.  If this is any example of what the varietal is capable of in the Southern Hemisphere I would say that Grϋner might be the Kiwi’s next Sauv Blanc.  With a nose of peaches and nectarines, tastes of exotic fruits and white flowers, a solid acid backbone, all matched with a lovely finish… this one really stood out.  ($20 US)

• 2012 Dogpoint  Pinot Noir.  The earth moved on this one, and it may have been the best Pinot of the trip.  A combination of old vines mixed with others, the aromatics were cinnamon and cloves mixed with raspberries.  Roses and blueberries on the taste, along with a very good finish completed this near perfect package.  ($50 US)

• 2012 Dry River Chardonnay:   This winery’s owner has a PhD in Chemistry from Oxford.  As chemistry is the science of composition and structure, this Chardonnay is a perfect example of complex structure and well composed parts.  With its kaffir lime, melon, pear & vanilla nuances, I can imagine drinking it with everything from Asian to Mediterranean cuisine.  ($37 US)

• 2011 Fromm La Strada Chardonnay:   This Char garnered “one of the best buys of the trip” award.  Made in the style of un-manipulated French Burgundy, it was all about the more austere mineral profile, with hints of gooseberry and lemons.  The winning element was the finish---impressive at this price point.  ($30 US)

• 2013 Greywacke Sauvignon Blanc:  It was a real toss-up between this and their 2011 Wild Ferment Sauv Blanc, but I chose this one for its tropical nose versus the Wild Ferment’s slightly vegetal aromatics.  The flavors were grapefruit, lychees and a hint of peaches.   A fabulous finish wrapped it all up with a big bow for me.  ($25 US)

• 2011 Mt Difficulty Long Gully Pinot Noir.  The outdoor tasting at this knock-out winery was stupendous…breathtaking vistas, gorgeous weather and 10 beautiful wines.   This single vineyard wine was the star of the Central Otago area (the new darling area for Pinot), and one of the best in the country. ($80 US)

• 2011 Paritua Chardonnay:  I cried crocodile tears when I learned that this one is not exported to the US.  (In fact, China buys most of the winery’s limited production.)  Nonetheless, the long finish of its tropical fruit mixed with nuts really rocked my world.  The winemaker is coming to our home in August for a winemaker dinner…my fingers are crossed he’ll bring this wine.  ($30 US)

• 2012 St Clair Grϋner Veltliner Block 5:   Although Grϋner is a very food-friendly varietal, I could sip this one all afternoon at our pool on a warm summer’s day….or, serve it as the perfect aperitif.  With an enticing lemon curd nose, it boasted a savory and spice-filled palate and a fairly decent finish considering the price point.  ($25 US)

• 2013 Unison Rosé:  We had a killer night here at a private dinner composed of a 5 course degustation menu…all paired perfectly with this brilliant winery’s portfolio.  Bone dry, this well-made rosé made from Cab, Merlot and Sryah was matched with a homemade pumpkin tortellini in a tomato and chorizo sauce.   Loved every sip and morsel.  Fabulous buy.  ($15 US)

What I Learned this Year

My first four learnings of 2013 were due to the exciting DNA work by scientists studying the origin of grapes.  However, there are several other cogent details I’ve picked up in the last 12 months.  Here’s my top 10 list, checked it twice…and yes, I’ve been both naughty and nice.

1. Cabernet Sauvignon is a cross between two grapes; Cabernet Franc is the father, Sauvignon Blanc is the mother.

2. Chardonnay is a cross between two grapes:  Pinot Noir is the father; Gouais Blanc is the mother.

3. The first Chardonnay grapes came from the Burgundy district in France.

4. The origin of wine grapes is actually Turkey---9000 BC!

5. New Zealand, while known for Sauvignon Blanc, is now focusing on Pinot Noir…and they are excellent.

6. Argentina, which holds the record for the highest vineyards in the world (5,000 ft), is now planting grapes in the Andes at >10,000 ft. 

7. While blending is the hallmark of Champagne, there are >400 cuvees blended to create Veuve Cliquot.

8. China will be the world’s largest wine consumer by 2016.

9. Wine consumption by the French has dropped >50% since 1975.

10. Saltiness in wine is due to the minerality of the soil 

     in which the grapes are grown.