It's National Bittersweet Chocolate Day! So what wine should you pair with your sweet treat?! Well unfortunately if you do any amount of searching you'll often see conflicting recommendations. Some state champagne with Valentine's chocolate is a great combination. Others loathe that and say a hearty red is a better choice. Part of this is due to personal preference, but mostly it is because chocolate, like wine, can be so diverse.
Today we will primarily be focused on bittersweet chocolate, and the wine that pairs best with that will be very different from a semi-sweet, milk chocolate or even white chocolate. Bittersweet chocolate is a full flavor, complex, chocolate flavor containing between 70% and 100% cacao. Flavors found in this dark chocolate can be bitter, roasted, fruity, earthy or nutty.
There are two major factors to consider when determining what wine will pair best with a given chocolate. The first is sweetness. In general you want to select a wine that is about as sweet, or slightly sweeter than the chocolate. This allows them to play off one another and prevents the wine from tasting bitter or the wine from completely overpowering the chocolate. Bittersweet chocolate, having the least amount of sugar, would be best paired with wine that is less sweet, like a red. Whereas a milk chocolate or white chocolate would be better pair better with sweeter red or white wine.
Next you want to match wine and chocolate in terms of complexity and weight. Bittersweet chocolate has a pretty complex flavor so you would want the wine to compliment those elements. A dark chocolate paired with a lower tannin wine will highlight the tannin. Although that same chocolate when paired with a high tannin wine you may notice more of the fruit flavor. If the chocolate is flavored, try to fine a wine that also has that characteristic.
For bittersweet chocolate some recommendations are Cabernet Sauvignon, Bordeaux, Malbec, Tawny Port, Shiraz and California Zinfandel. However if you have a favorite chocolate and a favorite wine, by all means, consume them together! Most wine pairings are very personal. Although I wouldn't hold it against you if you want to experiment how some of the different combinations taste!
Sunday, January 10, 2016
Saturday, January 9, 2016
National Apricot Day- January 9
Happy national apricot day! Apricot, and other stone fruit are common flavors in wine. What wines? In general it can be found in white wines that are on the sweeter side.
Riesling- A more common variety known to produce wine with lime, lemon, pineapple and apricot flavors. It is known for having high acid and being very aromatic. It can be found as a dry wine, typically from Alsace or Washington State, or a sweeter wine such as those from in Germany. My husband's favorite Riesling is Chateau Ste. Michelle.
Viognier- This is a lesser known grape which is gaining in popularity. It is grown primarily in Northern Rhone and California. It is noted to have apricot as well as floral, citrus, spice, apple and peach flavors. The wines are typically medium bodied with high acid and fruit.
Moscato- This wine is a generally sweet fizzy (spumante) wine. It is grown throughout the world, but most of it the sparkling moscato d' Asti found in France. However there are also non-fizzy whites and reds made from the moscato grape. It has medium acidity with citrus flavors.
Some other wines that may have apricot flavors are Semillon, Chenin Blanc, Alsatian Pinot Gris.
Riesling- A more common variety known to produce wine with lime, lemon, pineapple and apricot flavors. It is known for having high acid and being very aromatic. It can be found as a dry wine, typically from Alsace or Washington State, or a sweeter wine such as those from in Germany. My husband's favorite Riesling is Chateau Ste. Michelle.
Viognier- This is a lesser known grape which is gaining in popularity. It is grown primarily in Northern Rhone and California. It is noted to have apricot as well as floral, citrus, spice, apple and peach flavors. The wines are typically medium bodied with high acid and fruit.
Moscato- This wine is a generally sweet fizzy (spumante) wine. It is grown throughout the world, but most of it the sparkling moscato d' Asti found in France. However there are also non-fizzy whites and reds made from the moscato grape. It has medium acidity with citrus flavors.
Some other wines that may have apricot flavors are Semillon, Chenin Blanc, Alsatian Pinot Gris.
Friday, January 8, 2016
Italian Wine Classifications
When discussing old world versus new world wines, I mentioned that old world wines were steeped in tradition and had legally binding naming requirements. Today we are going to delve into what these classfications are in Italy and what they mean.
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The first classification is Denominanzione di Origine Controllata (DOC). It was first introduced in 1963 to encourage Italian wine producers to focus on quality and protect the international reputation of Italian wine. Wines with this classification maintain strict guidelines based on grape varieties and production techniques. It is equivalent to the French wine's classification of Appellation d'Origine Controlee (AOC). There are 329 DOC regions in Italy. One is Fara which is located in the Piedmont region of Northwest Italy. It creates a wine which must be 30-50% Nebbiolo, 10-30% Vespolina, and up to 40% Uva Rara (Bonarda Novarese) and the wine must be at least 12% alcohol to earn the DOC designation.
The next classification is Denominazione di Origine Controllata e Garantita (DOCG). It is a step above DOC and is reserved for the highest quality wines from Italy. There are greater requirements for being classified as DOCG including limitations on production, alcohol levels and a blind taste test ensuring a standard product. Wines petition to move from DOC to DOCG status. Barbera d' Asti is one where the wine must be made from 90% Barbera grape (the rest can be Freisa, Grignolino or Dolcetto) and produced before March 1 immediately following the harvest and must have an alcohol content of 11.5%.
The next classification was to created for wines that did not meet DOC classification, but were superior quality than Italy's table wine. These are Indicazione Geografica Tipica (IGT) or Protetta (IGP). Examples of this include 'Super Tuscan' wines which were created using unapproved grapes and thus could not garner a DOC classifications. Other reasons why a wine would not meet the DOC classification could be not attaining required alcohol content.
The final classification is vino da tavola. This is wine that is generally mass-produced wine that is intended for local consumption. There are no requirements on what grapes can be used or their production. Outside of Italy vino da tavola is hard to find.
There are some other terms which you may find on Italian wine labels. These include Classico which means the wine was produced from the historically oldest part of the protected territory. The area from which this wine was created is smaller than the area as a whole. Risverva indicates that the wine has been aged for a longer period of time than is generally required. The duration of time depends on the type of wine. For example Barolo
Riserva must be aged at least 5 years (versus 4 for non-riserva Barolo). Superiore indicates that the wine has at least 0.5% more alcohol per volume than would normally be found.
Wednesday, January 6, 2016
Old World Vs New World Wine
One thing you may hear while drinking wine is the classification of old world and new world. It simply refers to the location the grapes were grown, but there are some generalities that you can make about the wine based on that.
Old world wines are primarily grown in Europe and the Middle East. So wines from France, Spain, Italy, Germany all are considered old world. Since Europeans have been making wine since before the new world existed it is steeped in tradition. There are rules and even laws about the naming convention, the way to make the wine and what grapes can be used. Additionally due to the terroir, the wines generally have particular taste profiles.
New world wines are those grown in places outside of Europe. The United States, Australia, New Zealand, Argentina, and Chile, for example. Again due to climate and terroir they tend to have a different flavor profile. And, since it is the wild wild west, they end to buck traditional wine methods and are more experimental.
The differences in climate and terroir lead to major differences in the taste between the two wine classifications. The old world wines are primarily from Europe where they experience cold winters and mild summers. The grapes are not able to ripen as fully so they produce less sugar which in turn leads to less alcohol production. The land, or terroir, of Europe is able to more fully be expressed in the wine and lends to earthy and minerality flavors. They tend to have more acidity and tannins. New world wines are grown in areas that have warmer climates, think California or Australia. As a result the grapes can get riper leading to more sugar production which leads to higher alcohol content, but also a more fruit-forward taste profile.
The differences in naming conventions can lead to confusion or give you a hint as to where the wine was produced. Old world wines are generally named for the location not the grape. For example Chianti is a region in Italy that must contain at least 80% Sangiovese grape. So there is no American Chianti, but there are American Sangiovese wines. Similarly Champagne is a region in France which produces sparkling wine using specific grapes and specific techniques, so any bubbly that is created in the United States earns the label of sparkling wine. Often times the label on old world wines only list the region, so it can be hard to do a grape to grape comparison without doing some research first. However, since the grapes are legally mandated, that information can be found.
Old world wines are primarily grown in Europe and the Middle East. So wines from France, Spain, Italy, Germany all are considered old world. Since Europeans have been making wine since before the new world existed it is steeped in tradition. There are rules and even laws about the naming convention, the way to make the wine and what grapes can be used. Additionally due to the terroir, the wines generally have particular taste profiles.
New world wines are those grown in places outside of Europe. The United States, Australia, New Zealand, Argentina, and Chile, for example. Again due to climate and terroir they tend to have a different flavor profile. And, since it is the wild wild west, they end to buck traditional wine methods and are more experimental.
The differences in climate and terroir lead to major differences in the taste between the two wine classifications. The old world wines are primarily from Europe where they experience cold winters and mild summers. The grapes are not able to ripen as fully so they produce less sugar which in turn leads to less alcohol production. The land, or terroir, of Europe is able to more fully be expressed in the wine and lends to earthy and minerality flavors. They tend to have more acidity and tannins. New world wines are grown in areas that have warmer climates, think California or Australia. As a result the grapes can get riper leading to more sugar production which leads to higher alcohol content, but also a more fruit-forward taste profile.
The differences in naming conventions can lead to confusion or give you a hint as to where the wine was produced. Old world wines are generally named for the location not the grape. For example Chianti is a region in Italy that must contain at least 80% Sangiovese grape. So there is no American Chianti, but there are American Sangiovese wines. Similarly Champagne is a region in France which produces sparkling wine using specific grapes and specific techniques, so any bubbly that is created in the United States earns the label of sparkling wine. Often times the label on old world wines only list the region, so it can be hard to do a grape to grape comparison without doing some research first. However, since the grapes are legally mandated, that information can be found.
One event we did for wine night was do an Old World versus New World Blind Taste Testing. We grabbed a couple of pairs listed below, wrapped them in newspaper, labeled each pair as 1a or 1b and drank! We made sheets for people to write down their guesses and then tallied how many people got correct. I'm happy to say that I was 100% on guessing old world versus new world! We had an added challenge where we didn't tell people the varietal and had them guess, since I set up the wines I didn't participate in that part of the challenge, but I'm sure I would have done awful! :)
If you are looking for a fun evening grab a couple of them and do a blind tasting to see if you can tell them apart!
White Wine:
Champagne vs California Sparkling Wine
Alsatian or German Riesling vs California or Washington Riesling
Italian Pinot Grigio vs California Pinot GrigioAlsatian Pinot Gris vs Oregon Pinot GrisPouilly-Fume or Loire Sauvignon Blanc versus New Zealand Sauvignon BlancVouvray vs South African Chenin Blanc
Pouilly-Fuisse vs California Chardonnay
Red Wine:
Bourgogne Rouge or Burgundy vs California or Oregon Pinot Noir
Chianti vs California Sangiovese
Chianti vs California Sangiovese
Bordeaux Merlot vs California Merlot
Northern Rhone vs Australian Shiraz
Northern Rhone vs Australian Shiraz
Italian Barbera vs California Barbera
Cahors vs Argentinian Malbec
Bourdeaux (left bank) vs California or Chile Cabernet
Bourdeaux (left bank) vs California or Chile Cabernet
Sunday, January 3, 2016
National Drinking Straw Day!
Today is National Drinking Straw Day, well according to them anyway. So grab your favorite wine and a fun straw and enjoy!
Saturday, January 2, 2016
Review: Toast Sparkling wine by Jam Cellers
For New Year I purchased two bottles of bubbly to try. As you recall I wasn't much of a fan of the Blanc de Bleu a blue sparkling wine. The other bottle I purchased was one that I've wanted to try for a long time. Jam cellars makes a number of wines including Butter (chardonnay), Jam (Cabernet), and Toast (sparkling wine). A while back I did a sparkling wine comparison and was blown away with how toasty the champagne we had was. I was hoping to have a similar experience with Toast at a better price point. Unfortunately that wasn't the case. I didn't get much of a toast flavor at all. The wine itself was good, it just didn't live up to its name, or what I wanted. I've similarly heard that their Butter is good, but not as buttery as you would expect given the name.
From the Jam Cellars website you can purchase a bottle for $25 and I purchased it from our local wine store in Hawaii for about that same price. It is made with Chardonnay grapes with the traditional Methode Champenoise techniques.
Toast Sparkling Wine from Jam Cellers
Now how does a sparkling wine develop that toasty flavor? It has to do with how it is made and stored. The toast flavor, which sometimes also comes across as a nut flavor (hazelnut, almond,etc), comes when the wine has extended contact with the lees. The lees is the collection of dead yeast cells that accumulate after fermentation. When the yeast breaks down (autolysis) it releases enzymes and cellular parts which interacts with the wine.
For most wine they rack, or transfer, the wine into a new container to minimize exposure to the lees. But for some wines, particularly some whites and especially Champagne they want that flavor and will try to maximize contact with the lees. Champagne is required to spend at least 12 months on the lees, but many stay 'sur lie' (on the lees) for years. The time and storage requirements is one reason why Champagne is so expensive and why it is unlikely that Jam Cellers would be able to mimic that toasty flavor.
From the Jam Cellars website you can purchase a bottle for $25 and I purchased it from our local wine store in Hawaii for about that same price. It is made with Chardonnay grapes with the traditional Methode Champenoise techniques.
Toast Sparkling Wine from Jam Cellers
Now how does a sparkling wine develop that toasty flavor? It has to do with how it is made and stored. The toast flavor, which sometimes also comes across as a nut flavor (hazelnut, almond,etc), comes when the wine has extended contact with the lees. The lees is the collection of dead yeast cells that accumulate after fermentation. When the yeast breaks down (autolysis) it releases enzymes and cellular parts which interacts with the wine.
For most wine they rack, or transfer, the wine into a new container to minimize exposure to the lees. But for some wines, particularly some whites and especially Champagne they want that flavor and will try to maximize contact with the lees. Champagne is required to spend at least 12 months on the lees, but many stay 'sur lie' (on the lees) for years. The time and storage requirements is one reason why Champagne is so expensive and why it is unlikely that Jam Cellers would be able to mimic that toasty flavor.
Friday, January 1, 2016
Review: Blanc de Bleu - A blue sparkling wine!
Well it's not everyday you see a blue wine...especially blue sparkling wine (we can't call it champagne 'cause it's from California not France!). It was a few days before New Year and my hubby said he needed to stop in at 7-11 and would buy me whatever I wanted to drink. I confirmed he actually meant whatever and headed over to the alcohol section. I was going to be sarcastic and grab a bottle of rum or vodka, but as I was perusing the isle I saw in the bottom right corner a blue bottle. It was a blue and bubbly. What more could a girl want? So I made him buy it for me.
We popped it open New Year's Eve and apparently there is something more a girl could want...it to taste good. The bottle says it has an added hint of blueberry. Presumably that is what gives it it's blue color and a flavor/scent of blueberry. But let me tell you I've never seen blueberries that color and when you open the bottle you get a big ol' nose full of blueberry. I don't have the most discerning pallet in the world (something I want to work on!), so the degree to which I smelled it seems suspicious. Then when you taste it, it tastes like blue. What does blue taste like? It's hard to explain. Have you ever had a blue Hawaiian or blue curacao or a blueberry slushy? It tastes like that. Fake blueberry taste. So I'm guessing there's something in the wine besides grapes and blueberries...and from their website they say "The addition of a small amount of blueberry extract offers gentle perfume and tender flavors." Umm hmm.
You can purchase it from their website for about $25. I paid about $18 at a 7-11 in Hawaii, and you can find it online for about $6 a bottle. So prices obviously fluctuate wildly, but they recognize they are aiming for the low end of the market with this wine, and it's good because they will likely not have many repeat customers. I was a little suspect when our local wine store wasn't carrying it, but I thought maybe they didn't have the shelf space.
So I wouldn't buy this bottle again if I'm looking for something to drink. However, I love the fact that it is blue and think it would be fun for a gender reveal or baby shower (this blue monstrosity vs a lovely pink rose).
Their advertising has it all geared up for weddings and billed as the 'something blue' for your wedding. It's cheap enough to buy for a pretty picture, but save the drinking for something else.
You can purchase it from their website for about $25. I paid about $18 at a 7-11 in Hawaii, and you can find it online for about $6 a bottle. So prices obviously fluctuate wildly, but they recognize they are aiming for the low end of the market with this wine, and it's good because they will likely not have many repeat customers. I was a little suspect when our local wine store wasn't carrying it, but I thought maybe they didn't have the shelf space.
Blanc de Bleu Cuvee Mousseux by Premium Vintage Cellers, a blue sparkling wine
So I wouldn't buy this bottle again if I'm looking for something to drink. However, I love the fact that it is blue and think it would be fun for a gender reveal or baby shower (this blue monstrosity vs a lovely pink rose).
Their advertising has it all geared up for weddings and billed as the 'something blue' for your wedding. It's cheap enough to buy for a pretty picture, but save the drinking for something else.
Happy New Year!
Happy New Year! I hope everyone had fantastic new year's celebrations. Mine was great. Hubby and I went to a friend's house in Honolulu where we played games, watched the entire island explode with fireworks, and, of course, drank bubbly!
I'd like to welcome you along on my journey as I explore and learn more about wine. I am enjoying learning so much about wines, and the wine production that I thought others might like it too. I'll review wines were drinking, share what I'm learning, and sprinkle in some fun stuff about me. So grab a glass of your favorite vino and cuddle up with your computer for this fun ride.
And as always...keep your glass to mouth!
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