Grape Varietals
Click on the Varietal name for a full description....
Chardonnay Chenin Blanc
Merlot Nebbiolo
Pinot Noir Sangiovese
Sauvignon Blanc Syrah/Shiraz
Zinfandel
Barolo:
Defined as "the king of wines and the wine of kings'' because of its regal characteristics, this splendid Piedmontese
red is one of the standard-bearers of Italian enology.
Barolo began acquiring its royal standing as early as the Middle Ages and its reputation steadily grew in
succeeding periods. It was customary for sovereigns, as well as many nobles, to enrich their tables with classic
Bordelais or Burgundian bottles of the wine. It is reported that Barolo was often found on the table of Louis XIV,
while other admirers of the wine included King Charles Albert, the Marquises of Saluzzo and of Monferrato and
Maria Cristina of Savoy.
Many other illustrious figures in history also contributed to the growth of the wine's reputation, chief among whom
was Count Camillo Benso di Cavour.
Cavour used to give dinners at which the wine was featured. He took a personal role in the making of the wine at
his estate at Grinzane and the results he obtained were outstanding. In a short time, he became a highly expert
grower and the Barolo of his vineyards was fully competitive with the finest French wines.
Pontiffs were also enchanted by the wine. At the beginning of the 19th century, Pius VII exclaimed, after having
tasted an excellent Barolo: "Ah, La Morra! A beautiful sky and good wine!'' Afterward, he ensured that the wine
was always available at his court and he drank it frequently.
Because of the absolute excellence of the quality of Barolo, there has never been any dearth of poets and writers
to render homage to the wine.
Cabernet Sauvignon:
Cabernet Sauvignon is the King of Red grapes. Making some of the most famous wines
in the world this grape has all of the components necessary for producing blockbuster wines
with a long aging potential; lots of color, tannin, and a complex aroma. Wines made
from Cabernet include most red Bordeaux, wines from all over California both as straight
Cabernet and as blends, and other regions like South Africa, Australia, and Chile, which
has a wonderful heritage of making great Cab.
Chardonnay:
The Primary White grape of Burgundy, also well known for its California incarnations.
Chardonnay is one of the most versatile grapes, it can be grown in a variety of conditions and
vinified in many different ways to give a different characteristics. Chablis is crisp and
minerally, Mersault is nutty and rich, and Chardonnay from the Russian River Valley tends to be
ripe and mouth-filling with a touch of toasty oak. Chardonnay is also used for sparkling wine
production from Champagne to Sonoma.
Chenin Blanc:
Often described as the Chameleon of the wine world this grape is capable of producing
huge yields with little character or being one of the world’s premier Dessert wines, it all
depends on production and vinification. Grown in the Central Loire Valley, South Africa,
and California its zippy acidity and ripe honey-like flavors when very ripe are things to
look for in good examples. Dry Vouvray is excellent with shellfish, Savennieres is known
for its beeswax intensity and fine aging potential Coteaux du Layon makes some of the
worlds finest dessert wines, and great everyday drinking wines come from South Africa
often labeled as Steen.
Merlot:
Used as either a base grape or a blending grape for some of the finest Bordeaux table
this grape is also grown the world over. St Emilion and Pomerol are the two Sub-Regions of
Bordeaux most known for their Merlot, California is another area producing world-class wine
from Merlot. Keep an eye out for great Merlot values from the South of France.
Nebbiolo:
There is a popular legend that explains the origin of the name Nebbiolo. It concerns a monk who cultivated a
small garden near the hut in which he lived. He also tended a small vineyard from which he obtained the little wine
that he himself consumed. One morning, he found that the garden and vineyard were hidden by thick fog. He saw
in that phenomenon a sign that the Lord was angry with him and he therefore ceased cultivating the earth to
dedicate himself entirely to prayer. When the period of the harvest arrived, the fog finally dissipated, revealing
clusters of grapes, now ripe, that gleamed like gems in the sunlight. However, the more believable explanation is
that the variety's name is derived from the mists (nebbia) that are customary in the vineyards on cool mornings
during the harvest period. In any case, Nebbiolo has been known since at least 1268. The variety is clearly cited in a document of the
Castle of Rivoli written in that year. Another 13th-century document mentions the Nubiola grape, while in the
15th century the bishop of Turin demanded payment in casks of Nebbiolo of rents for property owned by the
church. Nebbiolo is the third member of the triad of fine wines made in the Alba area from Nebbiolo grapes, the two
others being Barolo and Barbaresco. Nebbiolo was one of the preferred wines of members of the House of
Savoy, whose love for a fine table is well known. And it is said that the wine was one of the subtle diplomatic
"instruments" employed by that house. During the period of Savoyard rule, the royal jeweler, in writing about
wines, suggested that Nebbiolo was a corruption of the word noble (nobile). He also observed that that word,
more than any other, described the wine's quality.
This is the Primary red grape of Burgundy but is also grown in cooler regions
of the West Coast, it is known for its delicate yet complex aromas and flavors.
There are many different clones of Pinot Noir and they are vinified into everything
from Champagne to red table wine. The style of Pinot Noir has much to do with the
location or terroir it is grown in. Pinot Noir from around the village of
Corton is known for its power, from around Volnay for its silky elegance and from
the West Coast of America for its pleasant fruity constitution and round tannins.
Syrah/Shiraz
This grape, also known as Shiraz, is grown the world over, from Southern France,
to Australia, Argentina, California, and Washington State. It can vary in intensity from
lighter fruity wines to the hearty world-class wines of Penfolds, Jaboulet, Chapoutier,
and Phelps. The wines from the Northen Rhone are spicy and full-bodied while most
Australian examples are great for everyday drinking with grilled foods, lamb, and other
rich dishes. It is also made into both a sparkling red wine and a dessert style wine in
Australia where it is the most highly planted grape vareity.
Sangiovese:
The Primary grape of Tuscany in central Italy make wines with medium body and a
backbone of bracing acid that lets these wines pair very well with tomato dishes.
Chianti is the best known region for Sangiovese, in this region it makes everything
from rustic everyday drinking wines to the world class "Super-Tuscans" which
are blends of Sangiovese and Cabernet Sauvignon. Some Sangiovese is grown in
California with admirable results though some may argue that it never reaches the
intensity that it gets on its native soils.
Sauvignon Blanc:
This is the primary white grape of Bordeaux and the Eastern Loire Valley
(Sancerre and Pouilly Fumé), it is also grown in California, Australia, New Zealand,
Argentina, and Chile. In Bordeaux it is often blended with Semillon and produces both dry Graves
and sweet Sauternes. Most New-World examples and Loire are often bottled as a varietal with no
blending and may be more well known by Sauvignon Blanc’s Americanized name: Fumé
Blanc. Descriptors for this wine range from cat urine to fresh cut grass to tangerine.
Crisp acid and a citrus dominated aroma with an undercurrent of herbaceousness is the norm,
although some California examples have been in oak barrels and are much creamier and toasty.
Zinfandel:
This powerhouse wine grape is of mysterious parentage, Enologists are unsure where
this grape came from or its genetic parents. Zinfandel is grown almost exclusively in
warmer regions of California and its character as a wine shows that fact off with
jammy red-berry aromas, with an undertone of apricots or peaches and a healthy dose
of both alcohol and tannin. This is a truly All-American wine and accordingly matches
well with bar-b-cued dished and grilled foods.
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