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Extend your summer with chilled red wines

October 2, 2017 Comments off
Grapes_growing_in_Valpolicella

Grapes hanging in the Valpolicella region of Italy. The 2016 harvest appears ahead of schedule after stable weather conditions through July and August. Photo courtesy Ilares Riolfi on Flickr.

September is showing its well-known frenetic side as a month of extremes, starting with typical late-summer heat and by month’s end showing a distinct turn toward winter.

This weekend may be a hint of the season to come with an early snowfall blanketing the Colorado high country with more than 10 inches of snow.

The latter is great news for skiers and boarders but sure throws my wine drinking into a spin. During the heat of early September chilled wines (like those still in my fridge) took top spot, especially lightly chilled (no more than 30 minutes in the fridge) reds which offer more body and structure than most whites, which make the reds perfect for those late-summer barbecues.

Many wine drinkers shy away from chilled reds and opt for “room temperature” wines but what exactly is room temperature?

The custom of serving wine at room temperature began back when everyone sat around those drafty castles, which may never have been as warm as today’s centrally heated houses.

Wines served too warm or too cold can be unpleasant but when the thermometer rises a properly chilled red wine can be a blessing. The caveat of  over-chilling or over-warming a wine, whether it’s a red or your favorite white, is the affect cold has on a wine and how it changes our perception of alcohol, acid and flavor (fruit).

A colder wine seems flat and astringent, has less perceptible (key word) alcohol as well as less fruit and more perceived acidity.

A room-temperature (not over 65 degrees) red wine may seem fat, showing show more fruit and the alcohol may be more evident. A suggestion is to trend toward lighter style wines, such as Valpolicella, Chianti and Beaujolais.

2014 Rafaèl Valpolicella Classico Superiore – $16. This medium-bodied red is one of the best examples of the wines coming from the region north of Verona and east of Lake Garda. Rich with dark cherries and plums, the fruit and acidity stay in delicate balance when served chilled.

2013 Frescobaldi Nipozzano Chianti Rufina  Riserva – $20-$24. Sangiovese, especially a Sangiovese Riserva, might not be the obvious choice for drinking chilled but this well-made Chianti Riserva from one of Italy’s oldest wineries has plenty of fruit (Montmorency cherry, currant and raspberry) and structure to hold its place at the table when served chilled.

Other suggestions for red wines that retain their flavors and balance when chilled include Pinot Noirs from France and Chile, Grenache from the Côtes du Rhone, Tempranillo from Spain and Colorado and the Gamay-based Beaujolais.

 

 

 

 

Wine, starting at the ground up

terroir-nf-valley

The view across the North Fork Valley is one of diverse terrors, all producing a sense of place in the agriculture and people of the region.

 

One of the most-revealing ways to visit a winery is to walk its vineyards. This long has been popular as a way to get close to the very land that grows the grapes. You may smell, touch and even taste what it is winemakers are talking about when promoting the importance of terroir, “minerality”, and the like.

The concept of “terroir” can encompass many variants but it has been best served by several writers as the “somewhereness” of a wine, meaning the sum of those factors contributing to a sense of place from which a wine comes.

I’ve spent hours in vineyards with grape growers explaining the differences in soil texture, color and mineral/chemical content and then retiring to tasting rooms where all the strands converge and are revealed in the glass.

If, as it often is, the grape grower and the winemakers are the same person (or work closely together), the message you received in the vineyards is the same message speaking to you from the glass.

However, with the recent discovery of the vine-devastating phylloxera louse in Colorado’s vineyards, the opportunity is gone to walk vineyards (the louse can spread from one vineyard to another by the soil on your shoes) but you still you can look from a distance and, of course, talk to the winemakers about the most-basic of the tools they work with.

luca-formentini-selva-capuzza

Luca Formentini of Podere Selva Capuzza in Brescia, Italy, explains to visitors the importance of the soil to his wines.

While the type and condition of the soil is a common topic of discussion in other winemaking regions, I’ve rarely heard the topic presented in Colorado tasting rooms. Maybe the hosts and hostesses just don’t get asked, or maybe there’s a feeling that the audiences may quickly go glassy-eyed at the very mention of soil chemistry.

And, indeed, some wine critics are skeptical of the concept of terroir or that a vine’s roots can absorb and transfer flavor-enhancing compounds from the soil to the roots.

There’s an interesting article (at least to the stone-suckers among us) about the role of soil to terroir and wine flavors on the wineanorak.com site. The New York Times’ wine critic Eric Asimov recently wrote about the “many variables” that go into “making a wine from a particular place can often be overwhelmed by grape-growing and winemaking decisions.”

This, he argues, loses the “intricacies of terroir” that one finds in wines from, say, Burgundy where that expression “has been raised to a high art.”

He does emphasize, terroir not withstanding, that “the human element” remains uppermost in winemaking. A talented winemaker (the human element) can make good wines no matter where the grapes come from, that’s a given. And that same winemaker learns to use the flavors of the terroir to the wine’s best advantage.

Now let’s return to Colorado wines. I’m often asked (it’s the nature of the job) for my favorite Colorado wine and over the years I’ve discovered there isn’t one, only favorite winemakers.

I’m a firm believer in the role of terroir (I wrote about it here) and this valley and the North Fork Valley have immense ranges of terroir. The Grand Valley has sandy terraces on the west and heavy clay soils on the east, with a few ancient riverbeds, floodplains and long-dry lakebeds thrown in.

The most-obvious example might be in the North Fork, where the Gunnison River divides the landscape into distinct geological regions, volcanic on one side, lots of Mancos Shale across the river, and the wines reflect those differences.

The wines might not taste exactly alike, depending on their origin (part of the terroir). Even grapes from within the same vineyard can taste differently, which is what French winemakers learned centuries ago.

You can test this: Find a winery that makes estate-grown wines and also makes wines from purchased grapes and see if you can distinguish place-of-origin (estate grown) vs. winemaker’s touch theory.

It’s certainly not a bad thing that the human element has a determining role in a wine’s finished product, and you may find it’s not the place or the grape but the winemaker that lifts your spirits.

– Story and photos by Dave Buchanan

It’s the weather – Late freeze hits Europe’s wine regions

SCHWEIZ FROSTKERZEN

 Anti-frost candles burn April 28 in a vineyard in Flaesch, in the Swiss canton of Grisons. The candles provide some protection to young grape shoots from unseasonably usual low temperatures. (Photo: KEYSTONE/Gian Ehrenzeller) Article by Dave Buchanan

Spring brings constant change to Colorado wine country.

We’ve already seen temperatures ranging from the 30s to the 80s, high winds, and daily weather ranging from scorching sun to rainy stretches reminiscent of winegrowing in the Northwest.

One thing we’ve dodged so far is temperatures below freezing affecting grape buds.

Orchardists haven’t been so lucky and several times this spring they’ve been rousted out of bed by the frost alarm going off.

Up to now winemakers count themselves lucky, and if things continue this way we may see a repeat of last year’s bountiful harvest, which was the largest so far seen and came at a time many winemakers’ reserves were running bony following several lean years.

One of the global impacts of climate change seen in fruit- and grape-growing regions from western Colorado to the Rhine and Burgundy is earlier bud breaks, which puts most stone fruits at a severe disadvantage because their young flowers are susceptible to late frosts.

Grapes break bud later than tree fruit, which normally puts grape buds still tightly wrapped and mostly unaffected during late frosts.

This year, however, the shoe dropped in some of the world’s most-famous wine regions, including Burgundy and elsewhere in Europe where a late frost on April 26-27 brought temperature below freezing.

A report issued by the Bourgogne Wine Board (BIVB) said the “extremely rare” frost affected vineyards across Burgundy.

Among the vineyards most affected were the higher vineyards in Chablis and the Grand Auxerrois, the north of the Côte de Beaune (Savigny, Chorey and down to Meursault, Pommard and Volnay) and the Côte de Nuits.

Early reports came too early to provide detailed analysis of the damage but this week its was reported nearly half (46percent) of the vineyards – covering 13,453 hectares (33,234 acres) – suffered damage to at least 30-percent of the young buds with 23 percent of the vineyards reporting losses of more than 70 percent.

The remaining 54% – 15,797 hectares– received less than 30% damage.

There also have been reports of equally severe frosts in the Loire and Languedoc regions of France and in the Abruzzo in Italy.

It’s not like Abruzzo, which borders the Adriatic Sea about midway along the east side of the Italian “boot” and perhaps more remembered for the 2009 L’Aquila earthquake, hasn’t suffered setbacks before.

But like many of the smaller wine regions in Italy, the last 40-50 years have seen a renaissance in Abruzzo, where winemaking dates back to the sixth century B.C.

Large cooperative wineries concentrated in the Chieti province produce vast amounts of wine, which then is sold in bulk to other Italian wine regions such as Tuscany, Piedmont and the Veneto for blending.

The region is famed for its Montepulciano D’Abruzzo, which in the late 20th and early 21st centuries became one of Italy’s most-exported wines.

 

 

 

Vino 2016: Italian winemakers looking to increase share in U.S. market

April 23, 2016 Leave a comment
Vino 2016 crowd shot

Vino 2016 in New York City offered a two-day immersion into the world of Italian wine. Article and photos by Dave Buchanan

NEW YORK – Romano Baruzzi took a breath and looked out at the sea of faces in front of him.
“Buona sera a tutti, welcome everyone,” said Baruzzi, deputy trade commissioner for the Italian Trade Commission in New York City. “Welcome to the biggest event promoting Italian wines in the U.S.”
It’s opening night for Italian Wine Week/Vino 2016 and the featured panel discussion is titled “On the Bright Side: What’s Ahead for 2016.”
This first-night talk offers the attending producers, importers and the occasional journalist insights into what lies ahead for the next two days of concentrated immersion into Italian wine.
More than 160 Italian wine makers and their representatives are here, some of them plying their wares to almost that many importers and buyers while other winemakers, nearly one-third of those present, simply are seeking someone trustworthy in whom to entrust their wines. Read more…