Do Turkeys Have Spirits?
It’s not an easy decision to open a high end bottle of something on an ordinary Tuesday night. We all have the impulse to save the Big Dogs for special occasions or dinners. But the other night we said what the hell and pulled down a bottle of Peter Michael L’Esprit des Pavots 2008. So glad we did.
In the glass, it’s slightly translucent, with a brilliant dark ruby color. Good sign.
At first, we didn’t detect much on the nose, even though we had decanted the bottle. Some earth, maybe, and green olive. But definitely not a fruit bomb. On the palate, there were definite notes of bramble, and what the French call garrigue, with a little bit of heat from the alcohol.
That calmed down about halfway through the first glass, and by the time we got to the second, the blackberry came through, along with some nice tar and earth notes and a great sense of balance. This wine definitely needs time in the glass, or a few hours in the decanter. We’ll know for next time.
What’s a WOTY?
Every year Wine Spectator magazine publishes a list of their top 100 wines of the year. We call them WOTYs. Had one the other night: Clos des Papes Chateauneuf du Pape 2003, which was the magazine’s #2 Wine of the Year in 2005.
In the glass, the color was brilliant ruby. It didn’t look at all like a 10-year-old wine. The nose offered raspberry and cherry candy, with not a lot of earth or vegetal aromas. Not very typical of an Old World wine.
Initially, it was hot on the palate – another surprise – but calmed down after a few minutes. It’s medium-bodied, with sensations of smoke, grilled meat, red cherries, and nice minerality. The tannins were soft, but slightly grabby on the finish. We have a few more bottles, but I don’t think I’ll revisit them for another few years. WW 93-94
There’s life beyond Cabernet Sauvignon
Mostly, when we hear the word “cabernet,” we immediately think of Cabernet Sauvignon. That’s reasonable, because Cab Sauv is the big dog in the red wine world. Most of the finest, longest-lived wines are made from this grape, which is known as one of the six “noble” varietals. (The others are Chardonnay, Riesling, Sauvignon Blanc, Syrah, and Pinot Noir).
However, there’s more than one kind of Cabernet to enjoy. One of my favorites is the somewhat obscure alternative of Cabernet Franc. This grape also makes big, bold reds, just like its genetic cousin. The difference is that, while a really fine Cabernet Sauvignon can cost hundreds, a decent Cab Franc will cost a fraction of that. Bargains abound.
Sidebar: the real fame of Cabernet Franc comes from the role it plays in the so-called “Bordeaux blend.” Wines from France’s justly-famous Bordeaux region generally consist of a blend of Cabernet Sauvignon, Merlot, Petit Verdot, and yes, Cabernet Franc. The grape gives Bordeaux wines a measure of finesse, and an interesting, subtle, peppery edge. Vinified on its own, it produces a wine that ranges from medium to full-bodied. We enjoy drinking it alone, as well as pairing it with grilled meats and similar dishes.
The spiritual home of the Cabernet Franc grape is right in the middle of France’s Loire valley. A few years ago, I kidnapped my wife Debi to the Loire for an important birthday…the kind that ends in a zero. We stayed in chateaux, and sipped our way from Sancerre to Bourgeuil. I’ve always been enchanted with the beautiful, crisp, fruity Sauvignon Blancs that made the region famous. (Still enchanted, by the way). But even though the region is known for white wines, the Cab Francs from the central part of the valley can be blockbusters.
Since I spend a good deal of time inspecting the selections on local wine store shelves, I’ve recently noticed a flood of very respectable, highly rated wines in the under-$20 range. And, since most people may not recognize the names of the somewhat obscure winegrowing regions, those who do (that’s us) can pretty much have our pick.
The big bargains right now are coming from the aforementioned regions of Chinon and Bourgueil, and also from another central Loire region called Samur-Champigny. This area is mostly known for sparkling wines, and for whites made from the Chenin Blanc grape. The red wines are made from Cabernet Franc.
So…what’s it taste like? When sampling wine, it’s helpful to remember that there are five major characteristics to look for: fruit, floral, spice, vegetal, and oak. Most Cabernet Francs offer fruit flavors of black currant, raspberry, and plum. Floral notes are usually of violets. The spice flavors are often reminiscent of black licorice, and aging in oak barrels imparts flavors of vanilla, coconut, and sometimes caramel.
Here are my favorite new discoveries, all under $20 a bottle.
Vignobles du Paradis Cuvée Signée Chinon 2009 — This is one of the wines I discovered in Fort Lauderdale. Bought a bottle, tried it, went back and bought a case.
Two other great finds: JV Fleury Carianne 2009, a blend of Grenache, Syrah, and Mourvedre from the Cotes du Rhone area, and Jean Marie Arnoux Vacqueyras 2007, a Grenache-based wine from the Southern Rhone. The 14.5% alcohol content makes this a big, bold experience.
Watch for my new book, “Secrets of the Wine Whisperer,” out soon!
The “Other” Italy
Most of us who eat pasta and pizza are pretty familiar with the wines that come from the Chianti region of Italy. At least we’ve heard the name of the area, and we know that the tannin and acidity of these wines are a perfect offset to the acidity of the tomato sauce so characteristic of Tuscan cuisine.
But Italy is the only country in the world where wine is made in every single region, which means that there are discoveries all over the place, and there are wines with names like Aglianico and Piculit Neri that almost never make it to the shelves of local stores.
The good news is that the wines from the Piedmont area, in the very north of the country around Milan and Turin, are sensational in a different way than Tuscan varieties. The cuisine they match with is different; the climate (at the foot of the Alps) is different. These wines offer a whole ‘nother dining and drinking experience.
Let’s start with the “Three Bs.” That’s Barolo, Barbera, and Barbaresco, the most characteristic red wines of the area. It’s a little confusing, though…Barolo is made from the Nebbiolo grape, and is named after the region, while Barbera and Barbaresco are the names of the grapes themselves. (See? That’s why we need to go to wine school).
The bad news is that Barolo, which has been historically described as “the king of wines and the wine of kings,” can be quite expensive. It’s big, bold, rich, elegant, ages and improves forever, and…it costs a car payment.
Speaking of Barolo, when you do want to splurge, look for the wines of Angelo Gaja. First of all, he’s a sweetheart, second, he’s crazy about my wife Debi, and third, he’s kind of like the godfather of winemaking in Northern Italy. His single vineyard Barolos and Barberas will knock your socks completely off. Problem is, the wines are made in fairly limited quantities and pricing starts well north of $250 a bottle.
The good news is that buying a wine labeled Nebbiolo instead can offer just about the same great experience at a fraction of the price. However, even with Barolos, there are some values to be found. Look for anything by Vietti, a producer that offers good value in the $40 range, and produces wine in plentiful quantities.
The big reds from Piedmont are usually released about 2-3 years after the vintage date, so the 2009s are in stores now. All will require some time in your spacious wine cellar or the bottom of your closet. Here are my current suggestions:
Marchesi di Barolo Barbaresco 2009 – This is a big producer, and offers consistent quality. Look for this name on many varieties of wine from Piemonte. The Barbaresco offers characteristic richness and density, along with flavors of cherries and berries. There’s some licorice and spice, too. Around $45.
Azelia Barolo 2008 – Here’s the exception that proves the rule. This producer offers Barolos for around $40. This highly rated vintage is on the sweet side, very fruit-forward, with raspberry and tea flavors leading to a nice long finish.
Vietti Barolo Castiglione 2008 – Like many Barolos, this wine gives you undertones of licorice, cherry, and spices. It’s a big wine, perfect for pairing with heavy stews, filets, etc. Around $50.
Azelia Nebbiolo Langhe 2010 – Another bargain from this fine producer. Highly rated offering is quite elegant, with those cherries and berries again, and some spice on the finish. A steal at $24, if you can find it (don’t forget about searching for some of these wines online.
America’s Wine? Zinfandel!
Most of the wines we enjoy are made from grapes that originated in other parts of the world. Almost all of them, in fact. But America does have one type of wine that’s uniquely our own, and it’s Zinfandel. While Cabernet, Chardonnay, Syrah, and other grapes are grown just about everywhere wine is made, practically nobody grows Zinfandel except us. (There’s one exception, which I’ll reveal in due course).
Zinfandel has been cultivated in California since the early 1800s. In fact, the miners of the Gold Rush drank it when they weren’t out prospecting or drinking hard liquor. But until fairly recently the grape itself was something of a mystery. Nobody knew where it actually came from.
Then, the science of ampellography was developed, which uses DNA evidence to figure out how grape varietals are related to each other. The result: the darn thing originated in Croatia. Today, the genetic twin of our Zinfandel grape is grown in Italy, and they call it Primitivo, but it’s considered indigenous to America.
Most people in the wine world don’t take Zinfandel seriously, because it doesn’t produce long-lived, super-complex “noble” wines like Pinot Noir and Cabernet Sauvignon. But there’s an organization in California called ZAP – Zinfandel Advocates and Producers – that promotes Zinfandel as “America’s heritage grape.” That’s a good thing, because Zinfandel makes a big, bold, fruity wine that pairs perfectly with many types of uniquely American cuisine.
Unfortunately, when most people think of Zinfandel, the “white” variety comes immediately to mind. Wineries like Sutter Home and Beringer have made a fortune pushing that slightly sweet, moderately alcoholic pink stuff. Fact is, Zinfandel grapes are red. The “white Zinfandel” so many people know and love is actually the result of an accident in the cellar. Long story. Not very interesting.
Another reason some don’t take Zinfandel seriously is that it was formerly a major component of California jug wines. Remember Gallo “Hearty Burgundy?” That stuff never got near the French winegrowing region. It was mainly Zinfandel, with some other cheapo varietals blended in. Even the Zinfandel winemakers have a puckish sense of humor about what they’re doing. They give their wines names like “Lust,” “Seven Deadly Zins,” “Dancing Bull,” and “Liar’s Dice.” They’re having too much fun.
Stylistically, Zinfandel stands alone. It has no heritage or historic standards that date back to Roman times, like Cabernet from Bordeaux, Pinot Noir from Burgundy, or Syrah from the Rhone. And it’s not very ageworthy. After three to five years, the wine loses its fruit and the alcohol content becomes more uncomfortably obvious. So drink it young.
It’s versatile, too, made in a very wide range of styles, from light and fruity like Beaujolais to rich and extracted like Bordeaux. There are also late harvest styles that taste a lot like Port.
The major flavors and aromas you can expect from a decent Zinfandel include violets and roses on the nose, and rich raspberry, cranberry, black cherry and jammy strawberry on the palate. Also, look for licorice and mint, plus baking spices like cinnamon, clove, and allspice.
The bold fruitiness of Zinfandel can support a very high alcohol content, which will make you really happy really quick, and pairs wonderfully with foods that go toward the sweet and spicy side. I’m thinking specifically of barbecue. Some of us call Zinfandel the “4th of July” wine because it pairs so well with sweet and smoky barbecue sauce, the mélange of flavors from hamburgers on the grill, and similar typically American cuisine. So, next time you’re thinking of throwing some ribs (beef ribs, of course) on the barbie, give some serious thought to opening a bottle of Zinfandel.
Now…what to drink. A sommelier at Wolfgang Puck’s restaurant in San Francisco once told me that the best Zinfandel comes from wineries that begin with the letter “R.” And guess what…that’s mostly true. Look for Ravenswood (the Vintners Blend is a good entry-level choice), Renwood, anything by Rosenblum, Rafanelli, and Ridge, which will be a bit more expensive. Since many of these vines were planted a long time ago, you’ll occasionally see the designation “Ancient Vines” on the label…which brings me to my last suggestion: Cline Ancient Vines Zinfandel. A bargain at around $14.
Wines from Way Down South
You can’t get much farther south than South Africa, but as it turns out, it’s a perfect place to make fine wine. The major winegrowing regions are on about the same latitude as the prime regions of Australia, and the location at the very tip of the African continent provides important cooling winds from the (very) cold ocean waters around the Cape.
Plus, they have a lengthy wine history, with the first record of vines being planted way back around 1650. An influx of French Huguenots, who fled religious persecution and wound up in South Africa, added to that heritage. (There is an area called Franschoek, which means “French Town” in Afrikaans.) However, the prominence and popularity of these wines is relatively recent, due to a series of complex (and wrongheaded) government regulations that prevented the growth of the industry and have only now been relaxed. And, of course, the institution of apartheid resulted in boycotts by other countries, preventing even the good wines from being exported.
At one time, the wine industry was controlled by a central co-op known as KWV, the initials standing for an Afrikaans name that’s about a mile long and contains dozens of vowels. The KWV encouraged the cultivation of native grapes, particularly Pinotage and Chenin Blanc, which the South Africans call Steen. Problem was that Pinotage does not make a wine that compares all that favorably with more popular varietals, so it was a local beverage for quite a long time. And the KWV outlawed the importation of foreign varietals and vine cuttings, so aspiring winemakers were pretty much stuck with what they had. The organization dominated the industry in this way until the end of apartheid, at which time things opened up…a lot.
Today, the influence of winemakers from France, Italy, Spain, and the US, plus the presence of so-called “flying winemakers,” has elevated the quality of wines across the board. Too, investments by prominent South Africans like golfer Ernie Els have had beneficial effects. International varietals are being planted: Syrah, Grenache, Sauvignon Blanc, and the ever-popular Cabernet and Merlot have all found a place on wine store shelves (and in collectors’ wine cellars) around the world.
The country also got into the global game by establishing a “Wines of Origin” (WO) program that controls how winegrowing regions are defined, and what information can appear on wine labels. Unlike the French AOC system, the WO designation does not restrict which grapes can be grown in what areas, or specify blends or yields. Still, it gives buyers some indication of the wine’s characteristics.
The major wine regions you’ll find listed on South African labels are Constantia, Stellenbosch (perhaps the most common), Paarl, and the previously-mentioned Franschoek. While each region may specialize in certain grape varieties, you’ll find all types coming from all regions.
So what’s good? As I mentioned, they grow everything down there, so whether you like zingy whites, rich reds, or fortified sweet wines, there will probably be something to suit your taste.
Bowe Joubert Chardonnay
The French name tells us that this family is descended from the Huguenots, and that the wine is made in the typical Chablis style, with a light touch of oak, and flavors of citrus, tropical fruits, and vanilla undertones on the finish.
Warwick Sauvignon Blanc
The New Zealanders aren’t the only ones who have a way with Sauvignon Blanc. Since South Africa is on roughly the same parallel, there are areas that enjoy the long cool nights that bring out the zippy acidity of this varietal. There are typical tropical fruit, gooseberry, peach and pineapple flavors that work nicely with shellfish and other seafood dishes. For wine and food pairing, remember my “Lemon Law.” If you can put lemon on it, you can drink Sauvignon Blanc with it.
Fort Simon Shiraz
This is made in a fruity New World style, with cherry and plum flavors upfront, and just a hint of violets. The oak makes itself known, but is supported with spice and the peppery quality that’s most associated with Shiraz.
So for something a little different, get to know the wines of this fascinating country. Even though the place names may be a bit strange, the wines have climbed in quality, and most are terrific bargains. If you’d like to visit, Capetown is a mere 19-hour flight from New York.