Wine consumers are often confused by varietal bottlings, which are wines made primarily from a single grape variety that typically display the name of that variety on the label. There are many such wines. More are created all the time as producers realize that such specificity can lead to higher margins and, perhaps, higher quality as well. Here I focus on chardonnay from California and Australia. [...]
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Varietal bottlings are wines made primarily from a single grape variety. They typically display the name of that variety on the label. There are many such wines, and more are created all the time as producers realize that such specificity can lead to higher margins and, perhaps, higher quality as well. Here I focus on New World chardonnay from the various regions of California. [...] Wine consumers are often confused by varietal bottlings, which are wines made primarily from a single grape variety that typically display the name of that variety on the label. There are many such wines. More are created all the time as producers realize that such specificity can lead to higher margins and, perhaps, higher quality as well. Here I focus on New World chardonnay. [...] A good spring white is like sunshine in a bottle. Ideally, such a wine will have brilliant, drip-down-your-chin succulence. Flavors can be bold and forward, but these bottles also possess a concise textural mouth feel that quenches thirst and leaves the mouth watered and expectant of another sip. What’s more, a top-notch, warm day sipper rarely costs more than $20. [...] New Year’s Eve has come and gone and that means resolutions. One of my resolutions this year is to continue to provide terrific wine tours via Wine On The Road and to offer top-notch drinking advice via this column and my other wine writings. Toward that end, I thought I should start 2012 with a series of primers on various varietals and how they present themselves when grown in different terroirs. This week’s column is about Pinot Noir from the New World (primarily Australia and New Zealand in Oceania, Oregon and California in the U.S.). [...] A hint of chill in the air reminds me that fall is here and winter isn’t far away. The end of November is just around the corner and many of you will be purchasing wines for your Thanksgiving and Christmas holiday tables. We could spend time talking turkey, but generally such food-and-wine pairings rely more on understanding the impact of flavorful sauces and side dishes than of the main course’s relatively neutral protein. [...] For those who consider fermented grape juice their main alcoholic beverage, corks are often pulled in harmony with the seasons. I’ve long waxed rhapsodic about how good it feels to open perfectly aged bottles that complement well-matched food. It’s just as fun to pour wines that evoke fall’s celebrations, winter’s soul searching and even spring’s hope. But summer squeezings are not as easy to pinhole. Not only is the heat quotient often oppressive (which limits the range of heavier reds) but foods are lighter, requiring a deft touch when pairing with wine. [...] |
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