Faustini Wines Blog
Welcome to the Faustini Wines blog. Here you will find info on what's happening at the winery, our thoughts on winemaking, food, life, and wine industry news. Let us know if you want us to post on any topics....
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A crisp glass of rosé. What’s better than that on a sunshine filled spring or summer afternoon? Did you know that many rose productions are actually meant to be drunk year round and can pair with a vast majority of different cuisines? A perfect excuse for me to open one of my favorite bottle of rosé whenever I’m in the mood.
Rosé winemaking has quite the rich history. The development of rosé wine dates back to the 1700’s with the popularity of “Claret” meaning a clear or light-colored wine. This was a popular style of red Bordeaux during the 1700′s. Back then, the British were the ones who favored the pale style wines made with Cabernet Sauvignon and Merlot. Of course these days wines from Bordeaux have become gallant richer and darker, and the lovely rosé has received a well-deserved category of its very own.
The 2018 Faustini Charm and Hammer rose is made using the “Saignée method” from a blend of Cabernet Sauvignon & Malbec. This style of winemaking is capable of producing some of the longest lasting rosé wines that we see today. It is actually a by-product of red winemaking. During the fermentation of a red wine, about 10% of the free run juice is bled off. This process leaves a higher ratio of skin contact on the remaining juice, making the resulting red wine richer and bolder. The leftover bled wine or “Saignée” is then fermented into a rosé wine. Wines made from the Saignée method are typically much darker than maceration method (when the grapes are pressed and sit with their skins) wines and also much more savory.
Upon opening, the nose of the wine charms your senses with notes of fresh raspberry, summer strawberry and ripe figs. The palate is robust, warm clove and spices, ripe jammy fruits similar to that of the nose. Body is round and textured with deep complexity on the finish. I enjoy wines from this style because I think they become very versatile wines that have alot to offer which attribute to the name especially. “Charm”, reminding each of us how beautiful and charming the wine truly is, while, “hammer” brings in an impactful sense of strength and power to the wine. Whether you’re an avid Cabernet or Merlot drinker, the Faustini Charm and Hammer rosé is definitely one that’s not to be missed.
-Shannon Hurley, Certifed Sommelier
Beautiful, elegant, Roussanne. A grape that’s often forgotten about by many consumers and top wine enthusiasts alike. This grapes richness and crisp acidity highlight the beauty of the varietals characteristic yellow pear & honey flavors. I’m here to guide you through this captivating wine that will surely make you a believer on why Roussane deserves more attention and a place in your cellar.
Although no one is precisely sure where Roussanne originated…it seems likely the varietal is native to the Rhône Valley and to the Isere Valley in south eastern France. This varietal has not ventured far from its origin; most of the worlds’ Roussanne is grown throughout the Rhône, where it is traditionally used as a blending grape. In the Southern Rhône valley, Roussanne is one of six white grape varietals permitted in the famous Châteauneuf-du-Pape region, and it is often blended with Grenache Blanc. In the Northern Rhône, Roussanne is frequently blended with the grape Marsanne in the appellations of Hermitage, Crozes-Hermitage, and Saint Joseph to provide acidity, minerality and richness.
Roussanne may not be the first grape you think of when you think of California wine, however did you know that this grape does extremely well in the soils and climate of the Napa Valley? After some early, largely unsuccessful experiments with Roussanne (the last of which were pulled out in the 1920s.) Several growers reintroduced the grape into the United States in the 1980s. Cuttings, taken from the Rhône Valley, were planted in vineyards around California, and many wines from those cuttings garnered critical acclaim.
The “Vineyard Collection” consists of limited-production, single vineyard wines that express the distinct personality and terroir of each unique site. The grapes from the Talahalusi vineyard in the Rutherford AVA are a perfect example of just that. “Talahalusi” meaning ‘Beautiful Valley’ comes from the Wappo tribe that had populated the area for many years what we now know as Napa Valley. Talk about some serious history! The vineyard is in the heart of the growing area close to the Napa River which keeps the soil fairly rich. The fruit is some of the last to fully ripen in the valley, usually picked come late October.
The 2015 Talahalusi Vineyard Roussanne is laced with a bounty of different aromas. Fresh apricot, meyer lemon, sweet tarragon, honeysuckle flowers, roasted almonds and subtle baking spices. The wine has a characteristic lush texture and body that is more reminiscent of red wines than whites. An ideal grape for any wine lover to try!
My mind is already racing with the many different cuisines I can pair this wine with. It definitely has some versatility to it. This Roussanne sees a slight kiss of some neutral oak aging making it an ideal match for foods with a little more body to them. As I swirl my glass I would love to go for a lobster pasta with this wine. The succulence and texture of the lobster with a creamy pasta dish that adds some fresh tarragon and spices hits all the checkpoints for a dish that’s sure to be a winning meal. Grab a bottle of this limited production wine while you can. You won’t want to miss out on these exciting flavors. Till next time oenophiles.... Cheers!
-Shannon Hurley, Certified Sommelier
Malbec, the deep skinned varietal. You may think that most Malbec’s can only come from Argentina but today you will find many plantings grown all over the beautiful state of California. Not as often as consumed with its blending cousins Cabernet and Merlot, Malbec is a grape that’s not to be missed when drank on its own.
A little history about this amazing varietal. It’s often thought that Malbec originated in Argentina where it is widely grown but did you know Malbec actually comes from France? Many people associate Malbec with Argentina when in fact the grapes were born in the Bordeaux region of France. The main reason Malbec didn’t rise in stature in France was its susceptibility to disease and rot. In the mid-19th century, Argentinians went to France to find a grape that would bring up the quality of their wines. They came back with Malbec which has flourished in the Mendoza region of Argentina. For almost 100 years, Malbec remained an Argentinian wine. In the late 1990’s, Malbec began to be planted in parts of California and Washington State. Due to the long, arid growing season, cool nights and abundant sunshine, the Malbec’s of California are full of bright flavor and color.
Almost from the first harvests, California grape growers and winemakers discovered that Malbec could yield particularly stunning results. A typical Malbec is fruit-forward with flavors of dark purple fruit akin to blackberry, black cherry and huckleberry.
Nestled from the prized Mueller vineyard in Carneros district of Napa Valley, the 2016 Faustini Malbec is made like no other. The grapes are harvested at the end of the growing season in late September. The grapes were hand sorted and went through a cold soak at 55 degrees to retain freshness. After a 10 day fermentation period the wine was moved to French Oak Barrels. 50 % new (for intense flavor) and 50 % neutral (for more moderate flavor). The wine aged in these barrels for 20 months prior to bottling. With a deep garnet purple hue the 2016 Malbec brims with black plum, boysenberry and warm clove on the nose. The palate is smooth and medium bodied with lush supple tannins and bright acidity. Secondary flavors of black currant and dark chocolate dominate the palate followed by lingering notes of black pepper and all-spice.
What do I want to eat with this? Fire up the grill because this wine has me in the mood for a juicy burger! The burger I’m going to make actually calls for a little bit of the wine put into the meat mixture for a little extra flavor. Wait, did you say wine IN the burger? Yes I did, you’ll thank me later :). Atop the burger with some aged cheddar and braised onions, we have ourselves a trip to a steakhouse in our very own home. YUMM! Check out recipes page to see how I’ll be making this coveted wine burger, or should I say Malbec burger. Till next time oenophiles, cheers!
-Shannon Hurley, Certified Sommelier
The sun is out and shining it’s time to pour a glass of rosé. There's something about drinking rose on a sunny day that just puts you in a serious mood. The feeling of the sun on your face, birds chirping and a refreshing glass of wine in your hand… Ahhh.
The Playdate Collection Tempranillo rosé makes you feel like you're having your very own playdate right in your glass (heyy!). That’s one of the reasons why I love this collection. It’s tasty, approachable and oh so delicious with many different types of cuisines.
The wine comes from the grape varietal Tempranillo, a grape that you would usually be accustomed to finding mostly in Spain, particularly from the regions of Rioja and Ribera del Duero. A robust and flavorful grape by nature, this varietal made its way into parts of California in the early 1900s by Spanish settlers. Present day the grape has now been plated in other parts of the U.S. Washington, Texas, and Oregon to name a few. For this rosé the grapes are coming from the wine region of Lake County in California. An area with over 9,000 acres of vineyards and some of the oldest geological lakes in North America make this an ideal place for growing the tasty varietal.
Upon opening to bottle, the color has a beautiful deep red hue with a bright rim. The aromas are quite picturesque. Imagine a warm summer day being on a farm picking fresh raspberries and cherries. This wine is full of those gorgeous notes! The palate is similar to the nose, accompanied by some savory spices, red currants and cranberries, with a bright long finish characteristic of the Tempranillo grape varietal. The wine sees some contact with the skin to get its bright color, then is matured in stainless steel tanks. The grapes for this wine are picked in early September at peak weather. The wine is then brought to the winery has skin contact for 36 hours to retain its vibrant color, then aged in some neutral oak barrels for freshness. This beautiful wine can get from vineyard from your home in a minimum of 6 months’ time. Talk about good juice!
If you’re like me you are probably thinking right now…”What do I want to eat with this?” Well, the truth is this wine is very versatile that it’s tough to narrow down. I like it best with light poultry, soft cheeses and BBQ. Anyone having ham on Easter? This would be a great bottle! Something that calls to mind for me is a recipe I made back in my first year of culinary school. Springtime Chicken Stew with peas and bacon lardons (YUM). So now all that’s left to do is pick up a bottle of this rosé and taste for yourself! Pick up a bottle today and use the code “health20” at checkout for $1.00 shipping when you purchase 3 or more bottles (Score!).
Check out the recipe section for the Springtime Chicken Stew to make for your next meal. Till next time oneophiles, Cheers!
-Shannon Hurley, Certified Sommelier
Growing and Harvesting Grapes
Naturally, the wine making process begins with the acquiring of its most essential ingredient: red grapes. It’s not an instantaneous process though; grape vines will only produce fruit after three years, minimum, of growth. Inversely, the individual stalks on which the grapes grow will only produce before it turns 1 year old. Since this process is so time-sensitive, many viticulturists (the people who study & grow grapes) will prune their vineyards yearly to prompt growth. The grapes are either cut from the vine by human hands with shears or they are removed by a machine. At this point in the process, the grapes are still intact with their stems, along with some leaves and sticks that made their way from the vineyards. These will all be removed in the next step.
After the grapes have been harvested they typically have their stems and leaves removed to reduce the potential of hash tannins making it into the final product. After they’re all sorted, the grapes are crushed in huge presses and moved to a location that’s favorable to yeast growth. The skins are left on the grapes to help give red wine it’s bold, rich coloring.
Simply put, fermentation is where the sugar converts into alcohol. There are plenty of techniques and technologies used during this process to accompany the different kinds of grapes. In red wine making carbon dioxide is released during fermentation which causes the grape skins to rise to the surface. Winemakers must punch down or pump over the “cap” several times a day to keep the skins in contact with the juice. Some wineries prefer their yeast growth to happen naturally, whole others will add specific strains in a process called inoculation, to provide greater control over the red wine’s flavor. Red wine is fermented at a much higher temperature than white wine. The length of the fermentation process is used to control the wine’s dryness. The longer it ferments, the less sugar there is, and the dryer the red wine will be.
Aging the Wine
Winemakers have lots of choices in this step, and again they all depend on the kind of wine one wants to create. Flavors in a wine become more intense due to several of these winemaking choices:
Aging for several years vs. several months
Aging in stainless steel vs. oak
Aging in new oak vs. ‘neutral’ or used barrels
Aging in American oak barrels vs. French oak barrels
Aging in various levels of ‘toasted’ barrels (i.e. charred by fire)
While a wine ages, additives are usually added to remove certain proteins, resulting in a clearer wine. This process is called “fining.” Next the red wine is usually filtered for any errant particles and bottled. Some wines are not fined or filtered, to create bolder wines with a stronger body.
Bottle the wine
When we feel that a wine has reached its full expression in aging, then it’s time to bottle the wine for consumption. Most dry reds need 18-24 months of aging before bottling. And the rest is history, my friends.
On a warm August afternoon, the big reds that normally match with red meat are about as refreshing as hot coffee, yet white wine seems a little wimpy next to a rib-eye. Grilling adds different levels of smokiness and char, and those are flavors that you want to consider. They can definitely overwhelm more timid wines. Here are pairings that will take your meal to the next level. Cabernet Sauvignon is a classic with steak (our 1023 or Due Finali will work with just about any grilled red meat) but grilling isn’t strictly about meat. When you’re adding vegetables, or even salad greens like crispy heads of Romaine to the grill grate, you’ll often need a more versatile wine.
2012 Opportunity Collection Pinot Noir. A Pinot Noir from the Russian River Valley is generally on the lighter side, so it won't overpower more delicate grilled foods, and it often has smoky flavors that really work with the grill. The wine’s earthy, savory notes and good acidity also make it a match with balsamic vinegar.
2013 Play Date Chardonnay. Usually, oysters are served with sparkling wines, but the intensely flavorful grilled component here allows for a more full-bodied wine. The Play Date Chardonnay has simplistic texture with flavors ranging from citrus to mild tropical fruits, accompanied by crisp with soft floral notes on the finish
N.V Velvet & Vinyl Brut. The crisp acidity, effervescence, and moderate alcohol level of our brut sparkling wine will be perfect with smoky grilled fishes or even a grilled chicken burger with fresh cut salty fries.
2012 Beach House Sauvignon Blanc. The sea mist breezes, cooling off the Rutherford Valley floor at night tend to give the grapes good acidity, creating tangy citrusy wine. Perfect for any type of grilled fish taco with fresh Pico de Gallo and guacamole.
2011 Opportunity Collection Malbec. Of course when grilling up a Texas rib eye or a kobe burger with blue cheese you’ll need a wine that can stand up to these big bold flavors. The Malbec lays down a violet bouquet with dark fruit flavors of ripe blackberry and plum accompanied by subtle notes of smoke & cocoa powder. An ideal match for those heavy hitters.
What I like to tell people about food pairing is to go with your gut and be a little adventurous. When thinking about the weight and cooking technique of your main item, try to think of a wine that will have those similar flavors. It’s all about balance. Chances are you know a big cabernet is not going to pair nicely with a grilled piece of Dover Sole. But a coastal Chardonnay might or for some fun you could always try a sparkling. Stepping outside of your comfort zone with wine is something I would definitely recommend to everyone.
Don't Forget to check out our wine of the month 1023 paired with an awesome grilled rack of lamb. Click here http://www.faustiniwines.com/recipes/Grilled-Rack-of-Lamb-with-Carmelized-Onion-Jam
Although every season is a good for pairing food and wine, summer, with its lighter food offerings seems to be perfect for pairing refreshing crisp white or rosé wines. In summer, we tend to eat lighter and simpler -- fresh garden salads, grilled vegetables, fresh fruit, and simple cheese platters. A crisp cool wine offers a refreshing option for these lighter foods. There is nothing better than the look of condensation on an elegant wine glass, and savoring that first cool sip of wine. Add in a comfortable patio chair, on a boat or at the beach I think we can agree that nothing could be more relaxing!
White wines tend to have a crisper finish than reds, which leaves our palates feeling more refreshed. When we eat a food, our palate is coated with the flavors of that food. The crisp finish on a white light bodied wine washes over our palate and intermixes with the food, creating a unique food and wine pairing experience. If a wine is too heavy, it can overpower the flavors of the food. So for lighter foods, a lighter wine offers that perfect combination of flavor and body. For Summer white wine drinking we recommend pairing our 2012 Beach House # 34 Sauvignon Blanc, 2013 Play Date Chardonnay and of course our Velvet & Vinyl Brut Sparkling. The Sauvignon Blanc is the lightest, perfect for any kind of grilled fish or vegetable, followed by the Chardonnay, unoaked in style it’s a great match for most light sauces and pasta dishes, last is the bubbly which is of course great anytime but also excellent with any raw bar items or sushi.
If you crave a wine with a little more fruit quality but the same crispness and food pairing quality of a white, rosés are also a great summer option. Rosés are once again becoming a popular wine style and the offerings are far more expansive. The Play Date Syrah Rosé is crisp and dry (almost like a light Pinot Noir in a way) and can definitely suit either a white or red drinker’s palate. Nowadays if you browse the Rose section of a wine shop will find that rosés that come from many different regions and are made from a wide variety of grapes. Summer is a great time to explore your taste buds and try different styles of lighter wines.
As the weather heats up we find ourselves reaching, more often than not, for some crisp, zingy Sauvignon Blanc. It’s a perfect way to cool down and is versatile enough pair with appetizers, cheese, salads, light seafood and the like.
The name Sauvignon Blanc literally means “Wild White” and the grape is related to Traminer with origins in the South of France. Sauvignon Blanc is one of the most widely planted wine grapes in the world and because of this it has a wide range of styles and flavors. As we know the wines of Napa Valley are very complex and full bodied. The heat of the valley and the diverse soils of the region enhance the aromas and flavors of the wines. The warmth contributes to the texture and character of the wine. Sauvignon Blanc is not grown everywhere in Napa Valley but it is grown in St Helena, Chiles Valley, Rutherford, Mt. Veeder, Oak Knoll District and Los Carneros.
Rutherford (where our Sauvignon Blanc is grown) is 50 miles north of San Francisco. The soils are composed of alluvium and marine sediment with some volcanic influence, particularly on the east side of the region. The climate is warm although there can be as much as a ten degree difference between the northern portion of Rutherford which is warmer and the southern portion. The Elevation is about 500 feet.
The intense flavor of this Sauvignon Blanc grab’s your attention. Rutherford's Sauvignon Blanc has the classic characteristics of citrus, green apple, floral, mineral and lemon grass aromas and flavors. The 2012 vintage of Beach House #34 is possibly one of the prettiest Sauvignon Blancs that Faustini has produced. Gorgeously perfumed, the aromatics are vibrant yet delicate at the same time. The stunning white peach note is accompanied by apricot and citrus zest. The palate is very persistent, dominated by a fresh and bright entry, with a great acid pop that lingers for over a minute. Flavors of honeydew melon, lemon grass, and grapefruit all play well together to top off this wine. An endlessly long finish.
So my wine friends after spending a long day at the beach or on the boat (or even while you’re there) kick back and relax with family and friends over a bottle of Beach House #34 Sauvignon Blanc. It’s crisp, refreshing and will sure help you create that memorable summer moment.
Till next time oneophiles…
Read more about the story behind “Beach House #34” here! http://www.faustiniwines.com/Our-Story/Beach-House-34
Looking for a great dish to pair with this wine? Check out our featured recipe! http://www.faustiniwines.com/recipes/Beach-House-Clams
People always ask me how it is that I taste and remember different wines/grape varietals. Aside from trying to taste as many wines as I can the key is to train your palate. Remember, wine tasting, wine drinking, or evaluating wine are related, but they are all different skill sets. Tasting wine is more for education to help you understand the wine and let you know if you do like the wine, or not. Evaluating wine is for a deeper, more critical look at the wine, or wines in question. Drinking wine is for pleasure. Hopefully, you will be spending a lot more time drinking wine than evaluating or tasting wine. The best wines in the world are meant to be enjoyed with friends and family over a lovely meal. The following wine tasting tips are practiced by most sommeliers to refine their palates and sharpen their ability to recall wines. Even though this method is used by professionals. It’s actually pretty simple to understand and can help anyone to improve their overall wine palate.
Through the Looking Glass
Just like food, your initial taste of a wine starts with your eyes. The color of a wine can tell you a lot about the wine itself. One helpful hint is, when looking at a wine, hold out the glass and tilt it a bit. Try to hold the wine over a white surface like a white table cloth, or napkin other blank surface. At this point, you need to notice the depth of color from the rim to the center of the glass. To fully understand the ramifications of the color, in this case, it helps to have a slight understanding of how a wine should look for its grape varietal & age. Color and opacity of the wine can give you hints as to the approximate age, the potential grape varieties, the amount of acidity, alcohol, sugar and even the potential climate (warm vs. cool) where the wine was grown. As wines age they tend to change color towards more yellow and brown colors. Red wines also tend to become more translucent. Throughout the blog we will use the 2010 Faustini Cabernet Sauvignon as an example. This wine is ruby in color with a light pink rim. As with most cabernets as the wine ages the grape will become more of a brick color and the rim will become almost orange.
The size of the tears or legs and the length of time they remain in the glass give a glimpse into the wines potential alcohol level and sweetness, as well as the viscosity of the wine. Thin legs that dissipate quickly are usually found in lighter, less concentrated wines. While fatter, are usually an indicator of more concentrated wine with lots of fruit, sweetness and length. The 2010 cab will have more rounded tears.
It’s said that as much as 85% of taste is derived from your sense of smell. But you cannot smell the wine without first swirling your glass gently. If you’re a beginner, swirl the glass, but keep the stem of the glass firmly planted on the table (your clothes will thank you for this) The action of swirling your glass allows oxygen to enter into the wine, which allows the wine to release its scents into the air while coating the glass at the same time. After swirling your wine, you can use whatever technique that works best for you, when nosing the wines aromatics. However, one little trick that could help is, keep your mouth slightly open when inhaling and exhaling the scents from the wine. That little secret will allow you to decipher more aromatic complexities in your wine. But at the end of the day use what works for you. Generally speaking, if a wine smells good, meaning there are no off odors such as scents of wet dogs, old newspapers, mold, vinegar or generally unclean scents, the wine is considered “clean”. The next step is to note how complex the wine smells and what scents make up its complex, aromatic profile.
Nosing what you smell in a wine can tell you a lot about the wine and its potential character. Primary aromas are from the type of the grape and the climate where it grows. For instance, The 2010 Cab will often smell of ripe jammy stewed fruits like a red bing cherry. This is because of the terrior (see last blog for more information on that word) and winemaking styles of the Napa cabernet grapes. Generally speaking, the fruit flavors in wine are primary aromas. Secondary aromas come from the fermentation process (the yeast). A great example of this is the aroma that you can find in our Velvet & Vinyl sparkling wine that is sometimes described as ‘bready’ or ‘yeasty’. This has to do with this wine undergoing a secondary fermentation inside the bottle. Tertiary aromas (classically referred to as ‘bouquets’) come from aging wine. Aging aromas come from oxidation, aging in oak and aging in the bottle over a period of time. The most common example of this is the ‘vanilla’ aroma associated with wines aged in oak. Our cabernets are typically all aged in new French oak.
Part of being a good wine taster is also being able to recognize flaws in wine, especially in corked wines. which causes a wine to smell like a wet dog, damp basement or old wet newspapers. This can happen when a wine isn’t stored at the correct temperature or if you open it up past its peak.
Taste, Taste, Taste!
With practice you could be able to blind taste a wine down to the style, region and even possible vintage! Tasting a wine involves more than just your sense of taste, which focuses on the primary sensations of sweet, salt, bitter, sour and Umami, which are experienced on the top of your tongue and through your taste buds. Remember, you are going to become a better wine taster the more you taste. You would not be reading this page, (at least not this far into the page) if you were not interested in learning how to taste wine. So go ahead, pour a glass of some 2010 cab (if you’ve already had one feel free to pour another) or any of your other favorite Faustini wines and let’s move on to the final and most fun part of this article! Here are some tips and details on what to pay attention to.
Like I mentioned earlier, wine is for drinking, right? Wine tasting tip number 1, decanting wines. Young full bodied red wines are almost always better with decanting. Decanting in advance allows the wine to breathe, which means the wine is going to soften in texture and develop more complex aromas in the glass. Decanting coupled with correct temperatures will improve your tasting experience with young wines. Wine tasting tip #2 is, taste wines at the right temperature. Temperatures, red wine likes to be served at cooler temperatures. 60 to 65 degrees is about right. When red wines become too warm, they become flabby, lacking freshness and a refreshing quality. White wines should be served 50 to 55 degrees. White wines become much less interesting as they warm up in the glass.
Keep in mind, there is a big difference between tasting a wine and drinking wine. Tasting is more like studying each component of the wine. When tasting wine, you asses the wines balance, structure, level of sweetness, acidity, complexity and length of the finish. Wine tasting tip #3, tasting wine is actually quite easy. Take a small, but reasonable sip of wine into your mouth and next, slightly open your lips and inhale some air. At that point, gently chew and swirl the wine around for a bit (don’t mind my details) Take a small swallow and enjoy. Notice all the sensations taking place in your mouth and on your palate. The best way to sense sweetness is on the front of your tongue in the first moment you taste a wine. Wines can range from bone dry to super sweet. Then you have acidity. Acidity plays a major role in the overall profile of a wine because higher acidity wines tend to taste lighter in body. High Acidity wines are more tart and taste lighter. High Acidity can also indicate a wine from a cooler climate region. Low acidity wines tend to taste smoother and have more body. Extremely low acid wines will often taste flat or flabby. For the 2010 Cab you will find that it is a dry wine with medium to low acidity.
Next we’ll look at the tannins. Tannin is a red wine characteristic and it can tell us the type of grape, if the wine was aged in oak and how long the wine will age. Tannin comes from 2 places: the skins and seeds of grapes or oak aging. Oak Tannins will often taste more smooth and round. It typically hits your palate in the center of your tongue. Grape Tannins Tannin from grape skins and seeds is typically more abrasive and tastes more green. The 2010 cab has had some time to age in the bottle so its tannin levels won’t be overpowering. In this case the tannin you do see will be more smooth and round. Next we have the alcohol level which can sometimes tell us the intensity of a wine and the ripeness of the grapes that went into making the wine. Most wines typically range from 5% – 16% alcohol. The alcohol Level is directly related to the sweetness of the grapes prior to fermenting the wine. Warmer growing regions tend to produce sweeter grapes which have the potential to make higher alcohol wines. The 2010 cab is around 14.5 % because the grapes are from a warmer growing region. Lastly we have the body and conclusion of the wine. Body can give us clues to the type of wine, the region it was grown in and the possible use of oak aging. Body is the summary of all of the wines characteristics as well as the profile of the taste from start to finish. It is here that we also asses the beautiful fruit flavors we get on the wine. For the 2010 you’ll get that ripe jammy fruit as well as that vanilla and baking spice note from the French oak aging.
Lastly, we have the length of the finish. The longer the good, enjoyable flavors remain in your mouth, typically the better the wine. Did the wine taste and feel good from the start, (the attack) to the finish? Was the wine complex? Complex means that there were multiple flavors at once. The average wine delivers a finish that is often not longer than 5 to 10 seconds. Very good wines last in your mouth for at least 20 to 30 seconds. Hello 2010 cab!
Now that you have thoroughly tasted the wine, ask yourself, do you want to drink it? Does each sip make you want another taste? Do you want to buy the wine? Do you want your friends to buy the wine? With the 2010 cab we know the answer is obviously yes yes a million times yes!!! But generally speaking if you answered “yes” to all of these questions then you have found a wine you truly enjoy. Tasting wine and drinking wine are passions many people all over the world enjoy. Using these tips and guidelines will help you better understand what is in your glass and why you liked a wine ultimately making you become a better wine taster.
Till next time oneophiles....
Many winemakers and sommeliers alike use the word “Terroir” pronounced “TARE-WHAr” lets find out the meaning behind this fancy wine word so you too can use it in everday wine conversation.
Terroir at a Glance
Terroir is how a particular region’s climate, soils and aspect (terrain) affect the taste of wine. Some regions are said to have more ‘terroir’ than others. What is ‘terroir’ and how does it affect the taste of wine?
The basic idea is that some regions or vineyards have a quality that makes them special - so that if you took the same grape variety, followed the same winegrowing practices and winemaking practices but grew it anywhere else it would never taste quite the same. While this has somewhat to do with the 'earth' in terms of the soil composition, grade and exposure of the piece of land, terroir also encompasses the microclimate of that area and some other factors
Where Does the Word Come From?
‘Terroir’ is one of the most used but least understood wine words. A complicating factor in understanding terroir is that it is a French word (derived from “terre,” meaning land) Originally it was associated with earthy notes in many Old World wines. The recognition of terroir dates back to the ancient Greeks as they noticed wines made from the same grape variety exhibited different characteristics when grown in different regions. Over time, the more celebrated regions were held in higher acclaim based on the superiority of their wines.
The concept was eventually adopted in Burgundy by the religious orders that farmed the vineyards. It became the basis of France’s “Appellation d’Origine Contrôlée” (AOC) and subsequently all other appellation laws throughout the world including our AVA designations in the U.S.
Terroir is not what the grower and farmer do in (or to) the vineyard, but rather what the vineyard gives them in the most basic sense. In this respect a grapevine’s terroir is not unlike the geographic influences and surroundings we were exposed to in our childhood that were responsible for forming many of our individual traits and habits.
Nowadays, terroir is used to describe practically every wine region (e.g. Napa’s Terroir, Bordeaux’s Terroir etc..).
Great wines (and even lesser wines) are the product of their terroir. Throughout the Napa Valley we are the grateful beneficiaries of ideal climatic and soil conditions that lead to the production of world-class wines. But are all areas the same throughout the valley? Definitely not.
A closer look at the many different areas of the valley demonstrates the concept of terroir and its effect on the wines produced. We have more than 100 different soil types spanning the valley floor and surrounding hillsides. From the Mayacamas range in the west to the Vacas in the east, we can observe vastly different exposure patterns and geography that affect the entire wine growing season. From south to north on the valley floor and up to the mountain tops there are also wide variations in temperature and daylight hours.
All of these components of terroir are what makes Napa Valley unique and among the finest winegrowing areas in the world. The differences in terrior are endless and give all growers and vintners the ability to “quench their thirst” top quality fruit mirroring the vineyard to express its distinctive character in the wine, all with a broad choice of varietals and styles based on individual terroir for every occasion.