I’m down in lovely Williamsburg, Virginia for the long weekend. I’ll get back to actual wine related posting next week. In the meantime, happy thanksgiving to all !
Pinot may be the historic grape of Burgundy but Chardonnay is the modern calling card of the region. It’s by far the most planted grape in the region and it also is its calling card, especially in foreign markets. Chardonnay represents 70% of the wine production in the region.
Chardonnay is a versatile grape in the way that it can thrive under diverse climates, soils and weather conditions but, before all, because it lends itself very well to a variety of wine-making techniques and styles. In fact, the grape itself is pretty neutral; it gets character from the soils, climates and work of the winemaker. This dependence on growing conditions makes it well suited to Burgundy and its thousand terroirs.
In some ways, Chardonnay is the anti-Pinot Noir, it’s pretty easy to grow and it doesn’t need the constant care and attention Pinot craves. The fact that the variety can grow under a wide range of climates doesn’t hurt, and neither does the multitude of clones of the grapes that can be used to emphasize certain traits. Basically, Chardonnay can take whatever form the terroir and winemaker combine to give it.
To make things a little simpler, let me just give you the two extreme styles of Chardonnay you can find in Burgundy
– The bone-dry, mineral wines from Chablis, in the northern part of the region are a good example of a “less is more” approach to wine-making. In their purest expression, these wines have no oak in them, no barrel fermentation, no frills, just Chardonnay. A common description of these wines is “flinty” which gives an idea of the mineral character they can have. Chablis usually are very clear in color, with high acidity. Some higher end Chablis Grand Crus are different, they have been oaked and are rounder, but the basic Chablis fits the previous description.
– The rounder, fatter wines of the Cote de Beaune that usually grow in oak barrels and undertake a secondary fermentation process, usually by leaving residual yeast called lees in contact with the wine (“sur lies” in French). These techniques result in richer flavors such as butter, honey or hazelnut (or even Marzipan). There are eight Grand Crus vineyards in the Cote de Beaune that make white wines. The famous Grand Crus are the Montrachets: Batard-Montrachet, Bienvenues-Batard-Montrachet, Montrachet, Chevalier-Montrachet, Criots-Batard-Montrachet, and the Cortons : Corton and Corton-Charlemagne
A look at the prices for one of these eight vineyards can make me cry like a baby. I had a Corton-Charlemagne 4 years ago and I still think about it sometimes. Sometimes I wish I had run away with it to live our love in a quiet place, far from the world,…
Em, anyway ! Now that you have the two ends of the scale, you can populate it with everything in between. Depending on the terroir and the wine-making approach you can end up with a variety of outcomes for your Chardonnays, everything between bone-dry and extremely round and full.
Hahn Winery Pinot Noir 2011
Region: Central Coast, California, USA
Grape: 100% Pinot Noir
Price: around $12 online
I went to a friend’s new apartment last weekend and we had some wine while touring the new place. A California Pinot was one of the options, and considering I’ve been writing a lot zbout Burgundy recently, I thought it would be a good opportunity to compare Burgundian Pinot Noirs to their surfer-dudes cousins. On theory alone, I have a hard time wrapping my mind around the idea of growing Pinot in California. In my mind Pinot comes from miserable, rainy weather (i.e. Burgundy). Nothing says Burgundy in the wintertime better than frozen mud. New Zealand? Sure, it rains, there are clouds, it makes sense. The Pacific Northwest? No problem, it rains all the time, Twilight takes place there, it’s miserable all right. Sunny, warm, easy-going California? That makes less sense, let’s investigate.
Eye: clear, surprisingly intense for a young Pinot Noir but still light to medium ruby with a hint of garnet at the rim
Nose: Clean, medium intensity, aromas of dark berries, riper and darker than a young Pinot from Burgundy would give you. The nose gets a little heavier after a while with some “fall” aromas, a mix of spices and light smoke, very entertaining.
Palate: dry, medium to high acidity, bordering on the high, light tannins, light to medium body, medium finish
Pinot Noirs from California have a reputation for straightforward fruitiness (in a good way), especially when compared to the Burgundy red my early wine education relied so much on. This wine is a good illustration of that stereotype, lots of fruits, mostly dark cherries, very ripe, very fruity and also, very smooth. I didn’t get any hints of the “heavier” aromas I got on the nose, what I called the “Fall” notes which are to me a staple of Pinot Noir. It is straightforward and fruity but it’s also very, very smooth. I was surprised by the ripeness of the fruit; it was like the wine was happy to see me! It’s something you rarely get from Old World Pinots Noir and it was refreshing! I didn’t mind the wine getting a little familiar and California like with me. Had it called me “brah” I would have drawn a line but the inherent classiness of the Pinot gave it that much restraint at least.
Food pairings: I had this wine without any food, a conversation wine if you will. It served that purpose well. It would go well with lighter meats like veal of chicken, nothing too spicy. I think the good acidity would help it deal with sauces though.
Overall opinion: Go back to the top of the page, check the price, then come back down, I’m not going anywhere. Good? You’re back? Great. $12 for a more than decent, smooth Pinot Noir, I call that great value for money. It’s an unpretentious wine that works on its own and could accommodate a wide range of dishes, I’d stock up on it a little bit.
Did you know…that the oldest bottle of wine in the world is almost 1700 years old ?
A bottle found in 1867 in a Roman tomb near the city of Speyer in Germany was scientifically dated to 325 AD. It’s now on display in a museum in that city. According to scientists, the content of the bottle is still liquid. The bottle was sealed with olive oil to isolate the wine and wax to close the bottle. However they are concerned that it could not stand the shock of contact with the air and that “it would probably not bring joy to the palate”.
A reminder to drink your wines before they age beyond the point of enjoyment. I’ve seen that happen, it’s terribly sad.
A colleague of mine (at my normal, pay the bills job) recently learned that I was taking wine tasting classes and asked me for wine recommendations. I decided to make a game out of it and told her to send me a list of dishes and I would come up with a wine for each entry. The idea was to limit myself to wines I’ve tasted recently (and for some of them, wrote about). Here are the results. I’ll try to get feedback on how it worked out. What do you think? Also, feel free to give me some more dishes to match, it’s one area I’m trying to get better !
Veal Marsala : Costamolino Vermentino di Sargegna, Sardinia, Italy
Eggplant parmesan (red sauce) : Vignole Chianti Classico, Tuscany, Italy
Chicken Broccoli Ziti (white sauce) : Pewsey Vale, Eden Valley Dry Riesling, Barossa Valley, Australia
Baked/broiled Salmon (with veggies) : Raats Family Chenin Blanc, Stellenbosch, South Africa
Roasted Chicken : Nicky Pinot Noir, Hahn winery, Central Coast, California
Baked Turkey : Pine Ridge Dijon Clones Chardonnay, Carneros, California
Curried/Thai Chicken : Pine Ridge Chenin Blanc & Viognier, Napa Valley, California
Beef Stew : Gnarly Dudes Barossa Valley Shiraz
Steak & mashed potatoes : Rib Shack Red, Western Cape, South Africa
Lamb chops : St Supery Cabernet Sauvignon, Napa Valley, California
I learned yesterday that I passed the wine exam I took last month.
I have officially received the WSET Level 2 Wine & Spirit Award. The classes focused on the major grape varieties and wine-growing regions on the theoretical side and an introduction to serious tasting methodology on the practical side. Basically we study the basic characteristics of varieties and regions and then taste a few examples to illustrate the lesson. For instance after a lecture on Pinot Noir, there’s a tasting of Pinots from Burgundy, California and New-Zealand to illustrate the differences in style.
I was happy to realize I did better than I expected on the exam. It was a 50 questions multiple choice answer questionnaire and I got 43 questions out of 50 right. I remember finding the exam much harder than I expected so this came as a nice surprise.
I want to take the Advanced, level 3 class next year if I can afford it. It should be a lot more intense with actual tasting exercises at the exam, not just theoretical questions. A good challenge is always nice. A good challenge that gives you the opportunity to sample more wines and learn a lot is always great.
So there you go, I’m certified now ! Does that give more value to what I’m writing ? Not sure about that but it definitely can’t hurt, right ?
One of the first things you learn when taking a wine class is how to read. Really, that’s the first thing you learn, how to read a label. You’d think it would be easy enough, I mean, you’ve been reading for years, right? The problem is, as it always is, the French. Like many aspects of French life, wine production is heavily regulated in France and the information on a label must obey specific rules. The confusing part is that these rules vary from region to region based on the way their wine production works. For instance, for terroir-focused Burgundy, wine labeling is structured by a system of territorial appellations.
Basically, every vineyard in Burgundy has an appellation based on its location. The acronym you’ll see on the bottles is AOC which stands for Appellation d’Origine Contrôlée (controlled designation of origin). There are around 150 AOCs used in Burgundy, some are very wide, some cover very small areas but luckily, they are organized in levels to make a little more sense.
There are four levels of appellations, the smaller the covered area, the higher the quality (and the higher the price…). To be able to put the name of an appellation on the label, all the grapes used to make the wine must come from within the same appellation, if not you will have to use a wider (and thus supposedly not as good) appellation level on your label.
At the bottom you have the regional appellations that cover wide areas. The basic appellation is Bourgogne Rouge (Red Burgundy) for which the grapes can come from all over Burgundy, and there are sub-regional appellations like Hautes-Cotes de Beaune or Hautes-Cotes de Nuits.
The second level is Village appellation. Grapes for a Village appellation wine must come from a variety of vineyards within the village territory, or a single unclassified vineyard from this village. The label will carry the name of the village (Pommard, Ladoix…) and sometimes the name of the individual parcel the wine came from. Village wines account for 36% of the production withing Burgundy.
Above Village is the Premier Cru appelation (1st growth), they are produced from specified vineyards within a village that are supposed to be of greater quality than those used for the Village appellation. The label will show the name of the village, the Premier Cru status and, if applicable, the name of the individual vineyard: Ladoix, Premier Cru, Les Joyeuses. Premier Cru wines account for 12% of the production in Burgundy.
Finally, the top-most level for Burgundy wines, the Grand Cru appellation (Great Growth). To label a wine a Grand Cru, all the grapes must come from a single Grand Cru vineyard. These vineyards are recognized as the best in Burgundy and there are only 43 Grand Crus accounting for 2% of the surface of Burgundy and 1.3% of its production. The label will show the name of the vineyard and the Grand Cru status, not the Village name: La Romanée Grand Cru (from the Vosne-Romanée Village).
Basically, the higher the appellation level, the rarer the wine, and the more expensive too. Aging potential also usually goes up for Premier Crus and especially Grand Crus. It can make for incredibly pricey bottles but I managed to sneak in a Grand Cru tasting once and it was life changing. I think I briefly saw God. If God was a wine, he’d be a Grand Cru.