Red Veltliner

• October 2009

  So while my first reactions while reading this were to start by recommending a white wine I prefer lighter reds with Gnocchi. I'm thinking of the Veneto, Trentino or Friuli here. I was thinking of aged Refosco or even a nice Marzemino, then thought of Gropello but then I was... Read moreSo while my first reactions while reading this were to start by recommending a white wine I prefer lighter reds with Gnocchi. I'm thinking of the Veneto, Trentino or Friuli here. I was thinking of aged Refosco or even a nice Marzemino, then thought of Gropello but then I was distracted with thoughts of Pelaverga from Piedmont! If you prefer a white this is a great place for a nice smoky Fiano di Avellino or move over to Greece for a fine Assyrtiko, but that might be a bit too bright. Something fatter. Ok, a nice Pigato from Liguria would work well here. Man am i predictable or what? OK a white and a red not from Italy then. Perhaps a Cabernet Franc from Chinon though the sweetness of the pea puree is tough with Cabernet tannins. No better to go to a nice Beaujolais perhaps. Even better St. Laurent from Austria, though i'm getting awful close to Italy again. For the white, ok Gruner Veltliner is a natural with the peas, again Austria, again awfully close to Italy. OK, I'm gonna leave while I'm ahead.    (hide)

  Forum post in the topic Wine recommendation needed... by Gregory Dal Piaz

  
  

• July 2009

  I'm Chad Carns, author of The Gourmet Bachelor - Global Flavor, Local Ingredients cookbook. I've been studying food and wine for years but I'm not a wine expert or a chef. I try to bring global food and expert wine knowledge to the home cook in a simple way. Enjoy my tasting... Read moreI'm Chad Carns, author of The Gourmet Bachelor - Global Flavor, Local Ingredients cookbook. I've been studying food and wine for years but I'm not a wine expert or a chef. I try to bring global food and expert wine knowledge to the home cook in a simple way. Enjoy my tasting notes from Aureole Wine Weekend Las Vegas..... The Gourmet Bachelor Wine Review Tasting Notes by Chad Carns 1 - 10 Rating Scale 8 - 10 Special 5 - 7 Recommend 1 - 4 Pass Special: Wines exhibit several layers of flavor, something unique, perfect balance or a long finish. Recommend: Wines exhibit depth, interest or amazing value. Pass: Wines taste extracted, plastic, flat or just bad. Descriptive words refer to the initial aromas released from the bouquet, flavors that roll around your mouth while tasting the wine or with great wine, flavors that linger 10, 20 and occasionally 60 seconds after you consume the wine. ___________ Aureole, Las Vegas Wine Weekend, June 12 - 14, 2009 Tasting Notes by Chad Carns, author of The Gourmet Bachelor - Global Flavor, Local Ingredients Cookbook ___________ Loire Valley Sauvignon Blanc, Chenin Blanc 7 Sancerre, Domaine Vacheron, Les Romains 2006 Honey Suckle, Mineral, Saffron 6 Pouilly Fume, Didier Dagueneau, Silex 2002 Grape Fruit, Lavender 7 Savennieres, Coulee de Serrant, Nicolas Joly 2004 Hibiscus, Chai Tea, 6 Savennieres, Coulee de Serrant, Nicolas Joly 2004 Dandelion, Citrus, Light Ash 8 Savennieres, Baumard 1988 Cream Corn, Black Pepper 7 Vouvray, Huet, "Clos du Bourg," Demi-Sec 1962 7 Vouvray, Huet, "Clos du Bourg," Moelleux 1995 Baked Apricot, Chai Tea, Coriander ___________ Northern Rhone, France White: Marsanne, Rousanne, Viognier 7 Hermitage Blanc, Bette & Scholl 2001 Subtle bouquet, Red Pepper Flakes, long finish 7 Hermitage Blanc, Chapoutier, Cuvee de L'Oree" 1991 7 Chateau Grillet, Neyret-Gachet 2001 Exotic Fruit, White Cherry, Floral 8 Condrieu, Guigal, "La Doriane" 1996 Expressive Bouquet, Bacon 7 Condrieu, Gangloff 2002 Slightly Oxidized, Mineral 7 Condrieu, Guigal 2006 Balanced ___________ Northern Rhone, France Red: Syrah 7 Cornas, Auguste Clape 2004 Dirt, Stem, Raspberry, Sea Mist 7 Cornas, Alain Voge, "Cuvee Vieilles Fontaines" 1999 7 Cornas, Thierry Allemand "Reynardt" 2004 Elegant 7 Cornas, Noel Verset 1995 ___________ 7 Cote Rotie, Chapoutier, La Mordoree" 1996 Strawberry 8 Cote Rotie, Jamet 1997 Granit, Black Pepper, Special 7 Cote Rotie, Jean-Michel "Les Grandes Places" 2001 8 Cote Rotie, Rostaing, "La Landonne" 2004 Special ___________ 7 Cote Rotie, Delas Freres "Maugiron" 2004 7 Cote Rotie, Cuilleron, "Bassenon" 2005 Sea Mist 8 Cote Rotie, Pierre Gaillard, Rose Pourpe" 2001 Rustic, Cinnamon, 7 Cote Rotie, Gangloff 2002 ___________ 7 Hermitage, Chapoutier, La Sizeranne 1997 8 Hermitage, JL Chave 2001 8 Hermitage, Jaboulet, "La Chapelle" 1990 (100 pt Parker) Cassis, Espresso 8 Hermitage, Chapoutier, "La Pavillon" 1994 ___________ 7 Hermitage, Delas Freres, "Les Bessards" 2003 Classic 7 Hermitage, Guigal, "Ex Voto" 2001 Driftwood, Sage 8 Hermitage, Betts & Scholl 2004 7 Hermitage, Guigal 1998 ___________ Aromatic White Wines of the World 7 Weissburgunder, Heidle Schenkenbichl, "Maximum," Kamptal, Austria 200 Cantaloupe, Honey Suckle, Fresh Basil 8 Riesling, Breuer, "Montosa Charta" Rhiengau, Germany 1997 Spice, Chalk, Full-bodied, Crisp, Special 7 Albarino, Iberian Remix, Edna Valley 2008 Tarragon 7 Chablis, Francois Raveneau, "Montee de Tonnerre," France 2004 Lime, Chalk, Crisp 6 Gruner Veltliner, Huber, "Berg," Traisental, Austria 2004 Lychee 7 Chardonnay, ISC, Arroyo Grande 2007 Cucumber, Citrus ___________ California Syrah 7 Syrah, Arnot-Roberts, Griffins Lair," Marin 2005 Spearmint, Cranberry, Pomegranate, Old-World style 7 Syrah, Copain, "Hawks Butte," Mendocino 2004 Big Mouth Feel 7 Syrah, Miner Family, "La Diligence," Napa 2005 Old-World style ___________ Washington Syrah 8 Syrah, Columbia, "Red Willow," Columbia Valley 1998 Cinnamon, Currant, Eucalyptus, Floral 8 Syrah, Mathews, "Hedges Vineyards," Columbia Valley 2002 Deep Black Tar, Venison 7 Syrah, McCrea, "Amerique," Columbia Valley 2000 Cherry, Sea Breeze ___________ California Cabernet 7 Cabernet Sauvignon, Seavey, Napa 2003 Cassis, Violet, Sea Breeze 7 Cabernet Sauvignon, Martin Estates, Reserve, Napa 2001 Italian Sausage, Fennel, Green Peppers, Onions 7 Cabernet Sauvignon, Laurel Glen, Sonoma Mountains, 2002 Violet, Vanilla 7 Cabernet Sauvignon, Abreu, "Madronna Ranch," Napa 2002 7 Cabernet Sauvignon, Vineyard 29, "Grace Family," Napa 1994 Lavender, Raspberry, Pine 8 R.T.W. Colgin, "Cariad," 2001 Napa Quince, Unique 8 Cabernet Sauvignon, Joseph Phelps, "Eisele," Napa 1984 8 Cabernet Sauvignon, Beaulieu Vineyards, "Georges de Latour" 1976 Old World, Special 8 Cabernet Sauvignon, Mayacamas, Napa 1970 Special ___________ Washington Cabernets 7 Cabernet Sauvignon, Chateau St Michele, Columbia Dried Rose Pedals 7 R.T.W. Woodward Canyon, "Charbonneau," Columbia 1987 Black Tea, Molasses 7 R.T.W.Hedges, "Red Mountain Reserve," Columbia 1988    (hide)

  Forum post in the topic 1990 Hermitage, 1976 Cabernet... by The Gourmet Bachelor

  
  

• March 2009

  Here's my latest find for the "refreshing" category, though not so much "rich"....Godello from Spain. Was just introduced to it by a new local wine shop and have already been back for more. Closest comparison I can make is to an Austrian Gruner Veltliner. The same region of Spain... Read moreHere's my latest find for the "refreshing" category, though not so much "rich"....Godello from Spain. Was just introduced to it by a new local wine shop and have already been back for more. Closest comparison I can make is to an Austrian Gruner Veltliner. The same region of Spain grows Mencia, if you'd like a somewhat obscure red option to match.    (hide)

  Forum post in the topic Recommend something new please! by chadrich

  
  

• January 2009

  Mario, the vast majority US market is still following the traditional varieties Cabernet, Merlot, Pinot Noir, Chardonnay, Sauvignon and Pinot Grigio. However, there is a growing and important segment who is always on the hunt for something new. Chilean Carmenere is a relatively... Read moreMario, the vast majority US market is still following the traditional varieties Cabernet, Merlot, Pinot Noir, Chardonnay, Sauvignon and Pinot Grigio. However, there is a growing and important segment who is always on the hunt for something new. Chilean Carmenere is a relatively small phenomenon because Chile doesn't export that much of it yet. However, Sangiovese and Tempranillo are Italy and Spain's key red grapes, respectively. Tuscan reds have been very popular for a while here, but I think that Spanish reds are poised to become much better known in the US over the next few years. I would also put southern Italian and Sicilian wines in that expanding category as well. Meanwhile, among the whites, new grapes keep appearing on wine lists: Albarino, Fiano, Gruner Veltliner, Sylvaner, etc. The most important news for the US wine consumer is that there is now a vibrant new generation of wine drinkers who want to use any means possible (stores, blogs, web 2.0) explore new grapes, new styles, new regions and even new countries. It is amazing how quickly things are moving right now.    (hide)

  Forum post in the topic Wine Dynamics by RBoulanger

  
  

• October 2008

  In order to fully appreciate your wine experience, it's extremely important to understand the characteristics of grapes and how they create a wine's overall personality.  After all, a red grape does not just make a red wine.  One can certainly see this effect when tasting a... Read moreIn order to fully appreciate your wine experience, it's extremely important to understand the characteristics of grapes and how they create a wine's overall personality.  After all, a red grape does not just make a red wine.  One can certainly see this effect when tasting a Cabernet Sauvignon next to a Pinot Noir.  We say a wine is varietally correct when a grape's typical characteristics shine through no matter the production process.  Understanding the characteristics of a grape is a very basic part of learning about wine and I’m surprised at myself for not addressing it earlier. In Europe, wine is generally categorized by appellation, so instead of calling a wine a Cabernet like we do over here in the states, they would call it Bordeaux. This is due to the long history of European wine-making where they've matched successful grape growing to soil and climate, i.e. Pinot Noir and Chardonnay for Burgundy, Sangiovese for Chianti, and Nebbiolo for Barolo.  There are literally hundreds of different grape varietals, but I've taken the liberty of selecting a handful of the more popular grapes and have made up a sort of general descriptor guide to make it easier for people to understand individual a grape characteristics and thus their wine's general personality.  Think of it as a wine horoscope. Reds Cabernet Sauvignon Perhaps the most well known varietal in the world, Cabernet Sauvignon is responsible for making up the bulk of Bordeaux wines, is used for blending with Sangiovese in some of Italy’s top Chianti Classicos and has been proven to be a huge success in California as well.  With its ability to produce rich wines with great depth and complexity, Cabernet at its best, is ripe with black fruits, currants and spice. Pinot Noir From its home in the hills of Burgundy's Cote d'Or, to Oregon's new found glory and Champagne's entirely unique interpretation, it is said that Pinot Noir's charms are decidedly sensual and act as a vehicle for communicating local geography, the characteristics of the individual site and the terroir on which it was planted. Perhaps the only characteristic that Pinot Noirs of the world share are their sweet berry notes and elegant tannin of which only the most ambitious and experienced wine maker is capable of crafting. Syrah/Shiraz Wines made from Syrah are typically full bodied and robust. Although this grape produces wines that can vary greatly in flavor notes depending or production methods and climate, typical Syrah characteristics include pepper and blackberry notes, along with leather and earth. Nebbiolo The Nebbiolo grape is what's behind the great wines of Piedmont, most notably Barolo.  This noble grape makes wines that are big, bold, and tannic, with ability to age for a notably long time.  Smelling often of violets and truffles, Nebbiol, ranges in character from licorice, anise and tar to ripe cherries and blackberries. Merlot Easy to grow, easy to make and easy to drink.  Merlot is known for its ripe fruits and easy drinking lack of tannin. Similar to Cabernet Sauvignon1, Merlot tends to be less distinctive and slightly more herbaceous. Merlot has slightly lower natural acidity than Cabernet and generally less astringency, therefore usually a more straight-forward lush mouth-feel. Zinfandel Genetically linked to Italy’s Primitivo and Croatia’s Crljenak Kaštelanski (don’t ask me how to pronounce that mouthful), Zinfandel is known in the US as a robust fruit bomb, with jammy blueberry and raspberry notes.  Maybe more notable in the US though is the White Zinfandel, where higher levels of residual sugars result in a sweet wine.  However it should be noted that a cooler climate will create a more acidic wine with hints of anise and pepper. Sangiovese Originating from Tuscany and the main ingredient in the world renowned wines of Chianti, Sangiovese has too many clones to keep track of (not including Grosso) and is the number one planted grape in Italy.  The grape makes a wine that is firm in structure and on the higher side as far as alcohol levels go.  Cherry, plum, strawberry, cinnamon and vanilla flavors are dominate depending on production styles. Whites Chardonnay The king of whites, Chardonnay is known for its richer whites with buttery smoothness.  Incredibly versatile, well made Chardonnay has outstanding tropical, nectar and melon flavors, along with rich nutty, spice and butterscotch notes. Sauvignon Blanc Originating in France, Sauvignon Blanc is now planted in many of the world's wine regions.  Often described as crisp, racy, tangy, the grape can produce a wine with notes of tropical, citrus fruits (often from New Zealand) or herbs and grass (think Loire Valley).  It's an extremely versatile wine that can easily be paired with any food. Riesling A versatile wine that originates from the Rhine Valley in Germany, Riesling is known for its floral bouquets and high acidity.  It is used to produce sweet, semi-sweet dry and off dry wines.  Even though it is mostly grown in Germany, the grape has been planted widely throughout the world.  Notes of peaches, pears, apricots and apples as well as roses and violets are often detected. Gewurztraminer Most successfully grown in Alsace, France, this grape is known for the heady, aromatic wines that it produces.  It matures early in the season and is therefore harder to grow, but is  known for its extreme, floral bouquets, with notes of peaches, mango and lychee. Gruner Veltliner Another extremely versatile white wine, Gruner easily pairs with many different foods.  With the bulk of its production coming for Austria, Gruner Veltliner is typically a fuller bodied dry wine with a high alcohol content and firm mineral backbone.  Typical characteristics include peach and citrus flavors with notes of spice and sometimes pepper. Muscat The Muscat grape is one that tends to give its particular flavor to its wine no matter where it's planted. You can find it on labels as Muscat, Muscatel, Moscatel or Moscato, but it's the same grape. It has an aromatic quality that most commonly is put to good effect in sweet dessert wines, but the range of wine types produced by the Muscat grape is large, from the very sweet to very dry. But whatever the style, the essentially floral, almost orangey, flavor of the grape will always be present in the wine. Callie Exas has just launched her wine career at New York Wine Co. in Manhattan. So far so good!    (hide)

  Forum post in the topic Callie's Grape Guide by CallieNYC

  
  

• September 2008

  Fruhroter Veltliner. We've all heard of Gruner, but this is red veltliner. It makes white wine though. I had some the other day at a wine show, made by Boat O'craigo form the Yarra Valley. Their Pinot gris has a small percentage or Fruhroter in it.

  Forum post in the topic A Varietal (or at least an... by darby

  
  

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