Posts Tagged ‘White wine

24
Sep
12

99 Vines Chardonnay

TASTING NOTES:
This Chardonnay is pale yellow in color and has a distinct citrus bouquet with hints of apple as well.  On the palate, this wine is nicely balanced with a medium body.  Tastes of apple, lemon, and pineapple are present with just a hint of banana.  It’s dry finish is nice and refreshing.  This would make a great pair with Shrimp Scampi or an Alfredo based dish, or even a good evening sipping wine!

ABOUT 99 VINES:
99 Vines Winery is located in the heart of California’s wine country, where the vineyards that produce some of America’s favorite wines surround Highway 99.

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08
Feb
12

White wines….

White Wine Grapes

White Wine Grapes

As I promised, here is a list of many of the grapes used for making white wines… as you can see there is no shortage of vinifera in the world for you to explore…. And these lists are not even complete! So, let’s grab a bottle, pop a cork and try some wine!

White grapes

  • Aidani / Aidini / Aedani
  • Airén
  • Alarije / Alarijen
  • Albalonga
  • Albana
  • Albarello
  • Albariño / Alvarinho / Cainho Branco
  • Albarola
  • Albillo
  • Alcañón
  • Aligoté
  • Altesse / Roussette
  • Amigne
  • Ansonica / Inzolia
  • Antao Vaz
  • Aragnan Blanc
  • Arbois
  • Arinto
  • Arneis
  • Arnsburger
  • Arrufiac / Arrufiat / Ruffiac
  • Arvine
  • Asprinio Bianco
  • Assario branco
  • Assyrtiko / Assyrtico
  • Athiri
  • Aubin
  • Auxerrois Blanc
  • Avesso
  • Azal
  • Barcelo
  • Bacchus
  • Baco Blanc
  • Baiyu / Rkatsiteli
  • Banat Riesling / Banat Rizling
  • Baroque
  • Belina
  • Benedino
  • Biancame / Bianchello
  • Bianchetta Trevigiana
  • Bianchetti Genovese
  • Bianco d’Alessano
  • Biancolella
  • Biancone
  • Bical
  • Blanc de Morgex
  • Boais
  • Bogdanuša
  • Bombino Bianco
  • Borba Blanca
  • Borrado das Moscas
  • Bosco
  • Bourboulenc
  • Bouvier
  • Breidecker
  • Bual
  • Budai Zöld
  • Bukettraube
  • Buonamico
  • Burger / Monbadon
  • Camaralet
  • Carica l’Asino
  • Carignan blanc
  • Catarratto
  • Cayetana / Calagraño
  • Cerceal
  • Cereza
  • Chardonnay
  • Chasan
  • Chasselas / Fendant / Gutedel
  • Chenel
  • Chenin Blanc / Pineau de la Loire / Steen
  • Clairette
  • Claret de Gers / Claret de Gascogne
  • Claverie
  • Cococciola
  • Cocur
  • Coda di Volpe
  • Codega / Roupeiro
  • Colombard
  • Completer
  • Cortese
  • Crato / Crato Bianco
  • Courbu / Xuri Zerratua / Bordelesa Zuri
  • Criolla Grande
  • Crouchen / Clare Riesling / Cape Riesling
  • Cygne blanc
  • Cserszegi Fűszeres
  • Dattier
  • Debina
  • Diagalves
  • Dimiat
  • Dinka
  • Dona blanca
  • Doradillo
  • Drupeggio
  • Durella
  • Ehrenfelser
  • Elbling
  • Emerald Riesling
  • Emir Karasi
  • Encruzado
  • Erbaluce
  • Esgana Cão / Esagna / Sercial
  • Esquitxagos
  • Ezerjó
  • Faber / Faberrebe
  • Favorita
  • Falanghina
  • False Pedro / Pedro Luis / Cañocazo
  • Favorita
  • Fernao Pires / Fernão Pires
  • Ferral
  • Fetească Albă / Fetiaska / Leànyka
  • Fetească Regală
  • Fiano
  • Fié / Fiét / Fié gris
  • Findling
  • Flora
  • Fologosão
  • Folle Blanche / Gros Plant / Piquepoult
  • Francavida
  • Francusa
  • Freisamer / Freiburger
  • Friulano / Tocai Friulano
  • Fromenteau
  • Frontignan
  • Furmint / Mosler / Sipon
  • Galego Dourado
  • Garganega
  • Garnacha blanca / Grenache Blanc
  • Garrido
  • Gellewza
  • Gewürztraminer / Tramini
  • Gloria
  • Godello
  • Goldburger
  • Goldriesling
  • Gouais blanc
  • Gouveio
  • Graisse / Plant de Graisse
  • Grasă de Cotnari
  • Grecanico
  • Grechetto
  • Greco
  • Greco Bianco
  • Green Hungarian
  • Grenache Blanc / Garnacha blanca
  • Grenache Gris
  • Grignolino
  • Grillo
  • Grasa
  • Grk Bijeli
  • Grolleau gris
  • Gros Manseng / Izkiriota Handi
  • Grüner Veltliner
  • Guardavalle
  • Guarnaccia Bianca
  • Gutenborner
  • Hárslevelű
  • Hondarrabi Zuri
  • Humagne
  • Huxelrebe / Weisser Gutedel / Courtillier Musqué
  • Incrocio Manzoni
  • Inzolia / Ansonica
  • Irsai Oliver / Irsay Oliver / Irsai Olivér
  • Italia
  • Izsáki Sarfehér / Izsáki
  • Jacquère
  • Jaén blanca
  • Jampal
  • Juhfark
  • Juwel
  • Kanzler
  • Keknyelu / Kéknyelű
  • Kerner
  • Knipperle / Klein Rauschling
  • Kövérszőlő
  • Karija l’Osü
  • Krstač
  • Kujundžuša
  • Ladikino
  • Lado
  • Lagorthi
  • Lauzet
  • Len de l’El / Len de l’Elh
  • Loureira
  • Lumassina
  • Macabeo / Macabeu / Alcañón / Viura
  • Maceratino
  • Madeleine Angevine
  • Majarcă Albă
  • Malagousia / Malagoussia
  • Malvar
  • Malvasia, includes several sub-varieties
  • Malvoisie
  • Mantonico Bianco
  • Petit Manseng / Izkiriota Ttipi
  • Manteudo
  • Maria Gomes = Fernão Pires
  • Marsanne
  • Mauzac
  • Melon de Bourgogne / Muscadet
  • Merseguera / Escanyavella
  • Meslier St-François
  • Mezesfehér
  • Miousap
  • Misket
  • Molette
  • Moll
  • Montu
  • Morio-Muskat
  • Moscatel de Austria
  • Moscatel Rosada
  • Moschofilero / Moscophilero
  • Mtsvane
  • Müller-Thurgau / Rivaner
  • Muscadelle (Tokay in Australia)
  • Muscadet / Melon de Bourgogne
  • Muscat / Moscato
  • Muscat of Alexandria / Moscatell / Moscatel de Málaga, de Setúbal
  • Muscat Blanc / Muscat Frontignan / Muskateller / Moscatel Branco
  • Muscat Ottonel
  • Nasco
  • Neherleschol
  • Neuburger
  • Nobling
  • Nosiola
  • Nuragus
  • Ondenc
  • Optima
  • Orion
  • Ortega
  • Ortrugo
  • Oz
  • Pagedebit
  • Palomino / Listan / Perrum
  • Pampanuto / Pampanino
  • Parč
  • Pardillo / Pardina
  • Parellada
  • Pascal Blanc
  • Passerina
  • Pecorello
  • Pecorino
  • Pedro Giménez
  • Pedro Ximénez/ PX / Alamís
  • Perle
  • Petit Courbu
  • Petit Meslier
  • Petite Arvine
  • Picardin
  • Picolit / Piccolit / Piccolito
  • Picpoul
  • Pigato
  • Pignerol
  • Pignooletto
  • Pinella
  • Pinot Blanc / Pinot Bianco / Klevner / Weissburgunder
  • Pinot Grigio / Pinot Gris / Grauburgunder
  • Pinot Jaune / Szürkebarát
  • Planta Fina
  • Planta Nova
  • Plavai
  • Pošip
  • Prosecco
  • Prunesta
  • Rabigato
  • Rabo de Ovelha
  • Raisin Blanc
  • Rauschling / Rāuschling
  • Regner
  • Reichensteiner
  • Rèze
  • Rhoditis / Roditis
  • Ribolla / Robola
  • Riesling / Johannisberg Riesling / Rheinriesling / Klingelberger
  • Rieslaner
  • Rkatsiteli
  • Robola
  • Roditis / Rhoditis
  • Rolle
  • Rollo
  • Romorantin
  • Roter Veltliner
  • Rotgipfler
  • Roupeiro / Codega
  • Roussanne
  • Sabro
  • Sacy
  • Ste Marie
  • St-Pierre Doré
  • Sarfeher / Sárfehér
  • Sauvignon Blanc / Sauvignon Gris
  • Sauvignon Vert / Sauvignonasse
  • Savagnin / Savagnin Blanc
  • Savatiano
  • Scheurebe
  • Schönburger
  • Sémillon
  • Septiner
  • Sercial / Cerceal / Esgana Cao
  • Sereksia
  • Sideritis
  • Siegerrebe
  • Silvaner / Sylvaner / Österreicher
  • Smederevka
  • Spagnol
  • Spätrot / Zierfandler
  • Steen / Chenin Blanc
  • Sultana
  • Symphony
  • Tamarêz / Tamares / Crato Branco
  • Tamîioasa / Tămîioasă Românească / Tamianka
  • Taminga
  • Téoulier
  • Terrantez
  • Terret gris
  • Timorasso
  • Torrontés / Torontel
  • Tourbat / Torbato
  • Traminer / Tramini / Traminac
  • Trbljan
  • Trebbiano / Ugni Blanc
  • Treixadura / Trajadura
  • Tresallier
  • Trousseau Gris / Grey Riesling
  • Tsaoussi
  • Tsolikauri
  • Ugni blanc / Trebbiano
  • Verdea
  • Verdeca
  • Verdejo
  • Verdelho / Gouveio / Godello
  • Verdello
  • Verdesse
  • Verdicchio
  • Verdil / Verdosilla
  • Verdiso / Verdia
  • Verdoncho
  • Verduzzo
  • Verduzzo Trevigiano
  • Vermentino / Rolle
  • Vernaccia
  • Veroga
  • Vespaiola
  • Vilana
  • Vinhao
  • Viognier
  • Viosinho
  • Vital (grape)
  • Vitovska
  • Viura / Macabeo / Macabeu /Alcañón
  • Vugava
  • Weldra
  • Welschriesling / Riesling Italico / Olaszrizling / Lazki Rizling / Graševina
  • Würzer
  • Xarel·lo / Xarello
  • Xynisteri
  • Zala Gyöngye
  • Zalema
  • Zefir
  • Zenit
  • Zéta / Orémus
  • Zeusz
  • Zierfandler
  • Žilavka
  • Žlahtina
21
Feb
11

Meritage… what is it?

meritage

meritage

What is a Meritage? The Meritage Alliance was formed to distinguish high-quality, hand-crafted blends wines from ordinary, generic ones and, additionally, limits the blending to the traditional Bordeaux varieties which include these reds: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec, Carmenere and the extremely obscure St. Macaire and Gros Verdot; and these whites: Sauvignon Blanc, Semillon, and Sauvignon Vert.

Why is this necessary? In post-repeal America, we began to associate quality with the varietal designation and common blends, such as California “Burgundy” or ” Table Wine”, were usually simple, every-day wines. The name Meritage (pronounced like “heritage”) is meant to communicate that this is no ordinary blend.

In order to use the Meritage designation the winery must be a member of the Meritage Alliance and adhere to the regulations. For a Meritage red, the wine must be a blend of two or more of the red Bordeaux varieties with no single variety composing more than 90% of the blend. Meritage whites are less common but the requirements are the same: At least two of the white Bordeaux varieties must be used with no one variety making up more than 90 percent of the blend.

Isn’t a varietal a better wine? Is a solo violin performance superior to a symphony?

Much of the art of wine is in the blend, and varietal wines come with regulations and limitations. American law requires a minimum of 75% of the named grape for a varietal wine, such as Cabernet Sauvignon. If the winemaker is trying to create an expression that is distinctly Cabernet Sauvignon, this seems to be the way to go, and the result is one clear, lovely voice. However, if the same winemaker has set out to create a harmonious symphony of flavors, regardless of varietal character, he may find these regulations tie his hands artistically. What if the overall blend is more captivating when it’s composed of 40% Cabernet Franc this year? In that case he may not use the name Cabernet Sauvignon, but the Meritage designation is appropriate or he can create a proprietary name

15
Jun
10

The mystery of wine – part 1

I always taste out wines with people and describe the characteristics of what they will most likely be tasting in any particular wine. I am always very cautious to emphasize that if  what experience in the flavors, aromas, or feel of the wine differs that it is ok, the answer your senses give you for wine is the right answer for you; my descriptions and conversations on any given wine are just guidelines to help you with your experience.

Among the first tings we need to differentiate will be the difference between a red wine and a white wine. The most essential element has nothing to do with the color of the wine itself overall, but the way in which the winemaker created the wine. White wine is essentially where they take the grape juice without the skins and other parts of the grape and ferment it by itself. Typically, you will find white wine has malic acid which lends a lush tartness that will enhance the sensation of fruit flavors. For example, a Sauvignon Blancs from New Zealand have a light tartness to it that enriches the pick grapefruit flavors that seem to explode in your mouth.

Once the primary fermentation has taken place, many winemakers choose to use a second fermentation process on their white wines. This process converts the Malic Acid to Lactic Acid (Lactic – think milk) which will soften the tartness and fruit yielding to flavors of cream and butter.  This process Malolactic Fermentation.

When I think of Malolactic Fermentation, my mind always drifts initially to a big buttery chardonnay. In Chardonnay which only has Malic Acid, the chardonnay will be crisp and clean with tropical fruits such as tangerine and pineapple predominating the flavor profile. If the winemaker takes that very same chardonnay and uses the secondary fermentation of malolactic fermentation they will convert the malic acid and crisp citrus tartness into a buttery/creamy sensation that may give way to an explosion of green apples that will still turn into a pineapple flavor about the middle of your tongue and then as you swallow the sensation of light bananas will permeate down the side of your tongue!

Now this is a very simple explanation of the basics on white wine. Hopefully, it will help in your experience with wines and in your choices of wines. With any luck, this week I’ll write a similar post on Red wines and another on the effects of oak and what flavors oak imparts to to wines. My hope is to simplify some of the terms and descriptions you see on wine and help you, and myself understand the language of wines better.

Salute!




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