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)

7 Facts Every Wine Lover Should Know About Cabernet Sauvignon

The harvest of Cabernet Sauvignon, one of the last wine grapes to be picked, is in full swing in most northern hemisphere vineyards.  There are many aficianados of wines made from this grape.  If you’re one of them, below are some must-know facts.

1. Cabernet Sauvignon is the most widely planted red varietal in the world. 

2. The varietal is also grown in nearly every wine producing country in the world.  From Napa to Bordeaux, from Chile to China, and from Australia to Italy, Cabernet Sauvignon can thrive in diverse terroirs.

3. There are many reasons, other than consumer demand, that Cabernet Sauv is so widely planted around the globe.   Its thick skin is impermeable to insects, its vines are hardy and low yielding by nature, and its late bud break allows it to avoid any early frosts.

4. Cabernet Sauv is an accidental grape.  It’s an unintentional crossing in the vineyard of the red Cabernet Franc with a white Sauvignon Blanc (grape vines used to be intermixed in the same vineyard).  It is thought to have occurred in the 17^th century in the southwest of France near the Bordeaux region.

5.  Cabernet Sauv has a propensity to age well due to its tannin.  The varietal is usually aged in oak barrels which further augment the tannic structure and allow for long aging.  The flip side is the tannin make a Cabernet difficult to drink when young.

6.  When the grapes are under-ripe, Cabernet Sauv can taste of green bell peppers.  Over-ripe grapes move the wine to  raisin and prune-like flavors, as well as a high alcohol content.

7.  Caberet Sauv can easily overwhelm light foods.  Cabernet Sauv desperately needs fat and protein to neutralize its tannin.   A well-marbled steak, lamb with a cream sauce, or even pizza makes for an ideal pairing.

  

6 Facts for Syrah Lovers

Syrah grapes are already being harvested in the warmer regions of California.  The harvest in the coastal areas, however, won't happen for another week or so.  Here are some important things to know about the versatile variety Syrah. 

1.  Syrah is the exact same grape as Shiraz.  In Australia, New Zealand and South Africa, this varietal is called Shiraz.  In the US and Europe it is referred to as Syrah.

2.  Don’t confuse Syrah with Petite Syrah as they are completely different grapes.  That being said, Petite Syrah is actually the child of Syrah and a relatively rare grape by the name of Peloursin.

3.  Syrah is the darkest of all the red wines.  Made from a nearly black grape, the wine is opaque, an almost inky purple-black.

4.  Some of the world’s famous cult wines are made from Syrah.  For example, both Hermitage and Chateauneuf de Pape from France’s Rhone, as well as Penfolds Le Grange from Australia are made from Syrah.

5.  Syrah works well in both cool and warm climates.  In the cooler climates the spicy profile tends toward flavors of white pepper.  In warmer climates, the spicy character changes to black pepper with layers of espresso and dark chocolate.

6.  Syrah pairs great with bold foods:  think BBQ or spicy.  As with any pairing, try to match the wine’s weight and flavor intensity with that of the food’s weight and flavor intensity.

10 Things You Should Know About Merlot

Merlot is being harvested this month in California, France and many other vineyards in the northern hemisphere.  Below are some interesting facts about this varietal.

1.  Its name means "little blackbird" in French dialect.  

     2.  Merlot can be both a blending grape, or can be made as its own varietal.

     3.  This grape is one of the 5 varieties allowed by law in red Bordeaux wine.

     4.  Merlot's parent is Cabernet Franc and an obscure old varietal from Brittany called Magdeleine Noir de Charentes.

     5.  Merlot's relatives include Cabernet Sauvignon---a step-sibling.

     6.  Merlot wine falls in the medium-bodied spectrum for red grapes.  Its moderate tannin structure allows it be be drunk younger than the full-bodied wines like Cab Sauvignon.

     7.  The Merlot grape does well in several types of soil, from clay to limestone.

     8.  Merlot also can do well in both cool and warm climates.

     9.  Merlot's flavor can vary depending upon the terroir in which it is grown.  That being said, Merlot is usually characterized by a lush texture and plum is often the dominant flavor.  Cherries and raspberries are also very common.

    10.  Merlot is food friendly due to its mild tannin structure.  It is a good pairing with poultry, as well as pork and lighter red meats.

8 Pinot Noir Facts That May Surprise You

                        Salmon screams for Pinot---the varietal is a fabulous choice for fish

Pinot Noir is one of the first red wine grapes to be harvested each season.  The warmer regions in California began picking the varietal a week ago.  In Germany and Burgundy the harvest for Pinot won't occur for another week or two.  Here are some interesting tidbits for all the Pinot lovers during the time of its harvest.

1.  Pinot Noir, a 1000 years older than Cabernet, is one of the oldest wine grapes on the planet.

2.  It has the same DNA as Pinot Blanc & Pinot Grigio---the latter two are simply color mutations of the same grape.

3.  Pinot Noir is one of the parents of Chardonnay.  

4.  Germany is largest producer of Pinot Noir in the world.

5.  Pinot Noir actually means "black pine" in French.  It is named after its pine cone shaped bunches of fruit.

6.  Pinot Noir is more fickle to grow than many other grapes.  Its thin skin is sensitive to the elements and to pests.

7.  All red Burgundy is 100% Pinot Noir.

8.  Pinot Noir is the perfect pairing for food.   It can swing both directions---from seafood and poultry, to red meats.

8 Important Facts about Chardonnay

1.  Popularity

Although many think that Chardonnay wine consumption peaked in the early 1990’s, that isn’t true internationally.  In spite of the ABC (“anything but Chardonnay”) movement that began prior to the millennium, Chardonnay today is the second most planted white wine grape in the world.  (Airén, a varietal from Spain, is numero uno).  Among all wine grapes, Chardonnay ranks 5th in the vineyards across the globe.

2.  Origin

DNA research has unveiled that Chardonnay is a cross between Pinot Noir and Gouais Blanc.   The Romans are thought to have brought Gouais Blanc from Croatia to Burgundy.  Pinot Noir, thought to actually be indigenous to Burgundy, mixed in the vineyard with Gouais and birthed Chardonnay centuries ago.

3. Old World versus New World

Burgundy is the epitome of the traditional old world style Chardonnay:  think less is more.  In Burgundy there is little (if any) new oak used, less manipulation (e.g. pumping over, punching down, fining), less alcohol, less fruit, and more minerality. Burgundy’s lean and mineral-laced Chablis is a classic example of old world style Char.

In contrast, new world Chars don’t follow centuries of European wine-making tradition.  New world winemakers push the envelope with riper fruit (leading to bolder, more fruit-forward aromas and tastes, as well as higher alcohol levels).   They also use techniques such as punching down and pumping over more often to extract more flavor.  New world Chars are also typically vinified using some new oak barrels.

4.  Oak

There are two other distinct styles of Chardonnay:  those aged in oak barrels or wine aged in stainless steel.  Many American Chars are oaked, and their degrees can range from a light use of oak to the full-on version of oak.  Several consider oaky Chars to have more layers of complexity.  Oak with Char translates to flavors ranging from vanilla, to toasted nuts or even crème brûlée.   On the other hand, for some the unoaked Chardonnay is viewed as the more pristine of the two.

5. Aromas & Flavors

Chardonnay’s profile is dependent upon several factors.  Obviously oak is a factor, as is the ripeness of the grapes.  In cooler climates where fruit is less ripe, one can expect Chars to lean toward a lemon profile with green apple notes.  Warmer weather Chardonnays are tropical often with aromas and flavors of pineapple and mangoes.   Moderate climates bring pear, peach and apricots flavors.

Buttery can be another descriptor of Chardonnay’s flavor.  This component comes from Malo-Lactic fermentation (often shortened to “ML”).   ML is a chemical process that winemakers can use to soften the acidity of wines such as Chardonnay.  In the process of softening, ML used with Char adds a butter-like flavor along with a velvet-like, creamy textures to the wine.

6.  Sparkling Wine

Chardonnay, one of the three grapes allowed by law in Champagne, is used all over the world to also make bubbly wine.  If Blanc de Blanc appears on the label, this means that the wine is 100% Chardonnay.

7.  World’s Best Chardonnay?

That is totally subjective depending upon what style appeals to you.  Oaked?  Unoaked?  Old World?  New World?  Cool climate or warm?  While I like them all, I tend to lean more toward the slightly oaked versions of both old world and new.  For example, I just returned from Burgundy where I tasted some jaw-dropping white Burgundies (all, of course, are made from the Chardonnay grape).   One of my favorites was the Cuverie of the Hospice de Beaune’s 2018 Bâtard-Montrachet (barrel-tasted), but I also loved Drouhin’s 2016 Corton Charlemagne.   Here in California I am a raving fan of Dehlinger and Merry Edwards’ renditions.  Again, the best is in the eyes of the beholder.

8.  Food Pairing

One size does not fit all when pairing Chardonnay with food.  Chardonnay, as discussed above, comes in many different styles and the type of Char must be addressed when pairing it with food.  Here are some general guidelines:

• Unoaked Chardonnay pairs best with delicate foods such as simply prepared seafood, fish or chicken.  

• Moderately oaked Chardonnay can work with richer foods such as lighter cream sauces.

• Fully oaked Chars can take on foods that have an extra degree of richness such as pasta with a heavy cream sauce, lobster or scallops in a cream sauce, and meats served with a cream sauce.  Also rich cheeses and even foie gras can work with these big Chars.

• Try to match flavors in the Chardonnay with those in the food.  For example, if you have a warm climate Chardonnay with rich tropical flavors, use similar flavors in the food to complement the wine (e.g. a mango-infused sauce).  Or, play to ripe Chardonnay’s impression of sweetness by serving it with ingredients such as corn, butternut squash or sweet potatoes, as well as foods that are carmelized.

• Last, foods that don’t work well with Chardonnay include any type of tomato sauce or spicy dishes.

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).