What to Look For in August

cru-appellation-series-santa-lucia-highlands-chardonnay-2011In August The International Wine of the Month Club’s Premier Series features four exceptional offerings, including the 2011 Cru Santa Lucia Highlands Chardonnay and the just released 2014 Château Eulalie Plaisir d’Eulalie from Minervois.  In past vintages, Madame Coustal’s Plaisir d’Eulalie Minervois from France’s oldest wine producing region has been a perennial favorite with club members.  For the record, Madame Coustal’s 2014 Plaisir already drinks beautifully and looks to be one of her finest Plaisirs to date.  Wine lovers will also want to check out this month’s two Spanish wine offerings, the 2012 Bodegas Ayles Barrica Garnacha and the 2013 Nidia Rueda Verdejo.

yardstick-ruth's-reach-napa-valley-cabernet-sauvignon-2012This month, our Collectors Series members won’t want to miss Nick Goldschmidt’s 2012 Yardstick Ruth’s Reach Napa Valley Cabernet Sauvignon, a wine by which many other Napa Valley Cabernets will be measured.  Yardstick is made by Goldschmidt Vineyards, which produces an elite group of limited release Cabernet Sauvignons from single sites.  It earned it a 90-point rating score and Gold Medal from The Tasting Panel magazine (Anthony Diaz Blue).   The limited, highly allocated 2014 Joseph Chromy Tasmania Chardonnay and the 2013 Nugan Alfredo Dried Grape Shiraz, a special wine akin to the great Amarone wines of Italy’s Veneto, both make their debut with The International Wine of the Month Club in August.

Looking ahead, September promises more outstanding wines, including the 2012 Stolpman Vineyard Ballard Canyon Syrah, 2012 Domaine Grand Tinel Châteauneuf-du-Pape and Greece’s most compelling white wine from the enchanted island of Santorini – the 2014 Sigalas Santorini Assyrtiko.  Enjoy!


Chardonnay and Cabernet Sauvignon: America’s Beloved Wines

Napa Vineyard

For nearly a half century Chardonnay and Cabernet Sauvignon have captured America’s palates and become its most beloved wines. It’s not that other wine varietals or blends have not enjoyed their ascendency and even ridden tides of popular demand (i.e. Merlot, Pinot Noir, Sauvignon Blanc, Zinfandel, etc.). Rather, Chardonnay and Cabernet Sauvignon have never fallen out of favor as the United States Department of Agriculture will attest. According to USDA records, California alone had 300 grape varietals and 496,313 acres of wine grapes under cultivation in 2014, of which 185,798 acres were either Chardonnay or Cabernet Sauvignon. These two ever popular varietals account for more than 37% of the total wine grape plantings in California, the source of the vast majority of wine consumed in the United States.

Chardonnay and Cabernet Sauvignon immigrated to the United States more than a century ago from their native France. Chardonnay hails from France’s Burgundy and Champagne regions where it gained fame as the world’s most prestigious white grape varietal, while Cabernet Sauvignon is indigenous to southwest France and Bordeaux, in particular, where it figures predominantly in many of Bordeaux’s greatest red wines (Châteaux Haut-Brion, Lafite, Latour, Margaux and Mouton among others). From its native France, Chardonnay and Cabernet Sauvignon have traveled the world, gaining adherents everywhere, but nowhere more than in the United States where the names Chardonnay and Cabernet have become nearly synonymous terms for white and red wine.

Red-&-White-Wine-in-GlassesCalifornia remains the source of most of America’s greatest Chardonnay and Cabernet Sauvignon wines, with Napa and Sonoma counties enjoying top billing. However, savvy consumers need to know that some of California’s most compelling and often most affordable Chardonnays and Cabernets emanate from small family owned wineries in the big two appellations as well as from wineries outside of Napa and Sonoma. Anderson Valley in Mendocino County, Arroyo Seco and the Santa Lucia Highlands of Monterey County, as well as many areas of Santa Barbara County all fashion outstanding California Chardonnay, while Lake County in northern California and California’s Central Coast (Paso Robles in particular) are increasingly sources of exceptional Cabernet Sauvignons at prices some of us can still afford, so enjoy!


What to Look For This Summer

mischief_maker_2010The International Wine of the Month Club™’s Premier Series has a great line-up of summertime wines, including the Bodegas Angel Rodriguez Martinsancho Rueda Verdejo 2013, Spain’s quintessential Verdejo, from the legendary Angel Rodriguez, and the Black Pearl Vineyards Mischief Maker Paarl Shiraz 2013 from South Africa’s leading lady of wine, Mary-Lou Nash.  Past vintages have received high member praise and enjoy limited distribution.

In August, the highly allocated 2014 Joseph Chromy Tasmania Chardonnay makes its debut with us in the Collector Series, as does the 2013 Nugan Alfredo Dried Grape Shiraz, a special wine akin the great Amarone wines of Italy’s Veneto.  Yardstick’s 2012 Ruth’s Reach Napa Valley Cabernet Sauvignon will also be an August feature.  The wine’s seductive scents of blackberry, cassis and currant mixed with touches of cedar and smooth vanilla oak have just earned it a 90-point rating score and Gold Medal from The Tasting Panel magazine (Anthony Diaz Blue).


How is Rosé Wine Made?

light red wine in glassRosé wines seem to be all the rage once again.  Gone is the stigma of the pink drink and memories of sweet, low alcohol, innocuous White Zinfandels, which weren’t white and barely rosé, either.  Today’s rosé wines come in all shades of pink, from a barely perceptible blush from leading Provencal rosé producers, to deeply colored concoctions made from Cabernet Sauvignon and Merlot.  Rosés can be made from any number of grape varietals, and they can range in residual sugar from bone dry to quite sweet.  Today’s consumers tend to eschew sweet rosé wines in favor of dry versions, which have been popular among Europeans for generations.  In fact, the French drink more dry rosé wine today than white wine.

Methods for Making Rosé

Rosé wines can be made in several ways.  They can be made exclusively from one or more red grape varieties that spend just enough time on their skins after crushing to impart color and a bit of flavor (remembering that it is the skin of the grape that determines a wine’s color, not its juice).  The longer the red varietal’s skins remain in contact with the juice or must, the greater the wine’s color.  When red skins are removed soon after contact, rosé rather than red wine results.  This is the most common method of producing rosé.

Rosé can also be made by adding a small amount of red wine in the form of a completely fermented wine or as unfermented juice to white wine. This practice is rarely done today, except in Champagne, where small amounts of Pinot Noir or Pinot Meunier are often added to white Champagne to create rosé Champagne.  The two then marry in the bottle as the wine undergoes secondary fermentation.

Almost any red grape variety can produce rosé.  Some of the most common grape varietals are Grenache, Syrah, Mourvèdre, Cinsault (Rhône and Southern French varietals known for producing the bone dry rosés of Provence and nearby Languedoc), Pinot Noir, Cabernet Sauvignon, Merlot and Zinfandel. Almost all wine-producing countries make some rosé wine from local or international varietals.  Garnacha (Grenache) and Tempranillo in Spain produce excellent dry rosés, as do Sangiovese and Nebbiolo in Italy.  Cabernet, Merlot, Pinot Noir, Syrah and Zinfandel based rosés predominate in California, many of which are deliciously dry.  So pick your pink pleasure, indulge yourself and enjoy!


The Best White Wines for Summer

White-Wine-wmcSummer calls for white wines that quench the thirst and refresh the palate, wines with zip that disappear eagerly down the throat and immediately make me want to come back for more.   Big, buttery Chardonnays with plenty of oak have their place, but summer makes me search out a wide array of white wines with distinctive varietal character, minimal oak, and real quench-ability.

Sauvignon Blanc is my first go-to summer varietal, particularly from Sancerre and producers such as Fournier and Moreux.  Sancerre is France’s quintessential Sauvignon Blanc with crisp, racy flavors that capture the palate and enliven the senses.

Excellent Sauvignon Blancs from Chile, New Zealand and South Africa abound, too.  The Errazuriz Max Reserva and Casa Silva Cool Coast from Chile are particularly noteworthy, as they provide more body, flavor and quench-ability than most.  Although New Zealand and Sauvignon Blanc have become nearly synonymous, some New Zealand examples strike me as a bit thin and acidic, but not Dog Point’s Marlborough Section 94Dog Point Section 94 is full-throttle Sauvignon Blanc that’s truly world class; it drinks great young and is even better after five or more years in the bottle.

For high-quality, everyday summer white wines, Italy is hard to beat, and I don’t mean just Pinot Grigio.  Costantini Frascati from estate organic grapes, the remarkable Stefano Massone Masera Gavi and any Verdicchio from Bisci or Tavignano make me smile as often as I drink them all year round.  Authentic estate grown Soave from the Veneto’s premier grape varietal Garganega offers plenty of pleasure, too, in every season.  Gini and Tamellini are clear stand-out producers who make consistently exceptional Soave every year.

Another wonderfully refreshing summer wine is Grüner Veltliner, Austria’s quintessential white grape.  Premium producers, such as Pichler and Hirtzberger, fashion world-class examples, but for every-day fare, Domaine Wachau gets my vote for their hard to beat, affordable, and tasty Grüner Veltliner.

Blends make great summertime whites, too.  California and South Africa have become quite adept at putting together thirst quenching blends with plenty of character.  Bouchard Finlayson Blanc de Mer from South Africa’s South Coast strikes me as one of the best.  Fashioned initially with seafood accompaniments in mind, this mouth-watering blend of Riesling, Viognier, Chardonnay and Chenin Blanc offers especially pure fruit flavors as well as good, crisp acidity, which makes it a summer stand-out as well as a great all year round quaff.

It’s summer, be adventurous.  Try something other than big, buttery Chardonnay, even if it’s a delicious un-oaked California Chardonnay, such as the soon to be released 2014 Pietra Santa Estate Chardonnay.