Contemplating Muscat, Muscadelle, and Muscadet Wine... What’s the difference?

 

I am writing this not only because it is a fun subject, but many people ask me what’s the difference between Muscat, Muscadelle, and Muscadet and some other similar wines. What follows is some good info; so the next time you go into your favorite wine shop you have it all straight….

Let’s talk about Muscat first. There are many pseudonyms for this grape. For example Moscato (in Italy ), Muskadel (in South Africa ), Muskateller (in Germany ) and Moscatel (in both Spain and Portugal ). Phew!!!

Why can’t everybody just agree on one freakin’ name, right? Life would be too easy.

To make it even more confusing, Muscat can have various names attached to it, such as “ Alexandria ”, “Ottonel”, and the rather drawn-out phrase “Blanc à Petits Grains”. But don’t focus on these add-on phrases – they’re just different varieties of the same grape, and all will be extremely sweet-scented, aromatic and grapey.

So, just note that Dry or Sweet; Still, Sparkling, or Fortified: Muscat has a discrete aroma and flavor that is absolutely beautifully delicious.

The next one is Muscadelle, which is not related to Muscat at all. Just to be clear….

Muscadelle, is one of the three grapes allowed for white French Bordeaux, the other two more notable grapes being Sauvignon blanc and Sémillon.

Muscadelle is commonly used to add a tangy and tasty, youthfulness to white Bordeaux blends. It hardly ever gets top billing because it lacks the characteristics necessary to make a single varietal wine you’d call yummy. But it’s a matter of taste. If you see one, pick it up and try it.

Wait! hold your horses!

There is one exception to this Muscadelle rule and it is in Australia, where Muscadelle is used on its own to produce lusciously sweet fortified wines. The grape is called “Tokay” over there. Don’t ask why. But it is incredible! By the way, there is Tojaji from Hungary which Peter the Great used to drink calling it the “Wine of Kings” …but that’s another story.

Finally, there’s Muscadet. A popular LIGHT and DRY wine produced in the western part of France's Loire region.

Distinct from most other wines in France, the name of the wine is not taken from a town or geographic area, but rather from a grape known locally called Muscadet, even though its proper name is Melon de Bourgogne.

Although it can be a bit neutral in flavor, Muscadet has a lot of energy. It is dry with a crisp zippy acidity, making it a great match for shellfish. You might see the term “sur lie” on the label. If you do, make sure to buy that one because it has been aged on the lees (with all the wine sediment), and this lends a delicious richness to the wine.

I hope this helps clarify Muscat, Muscadelle, and Muscadet; because it’s really great stuff and if you love wine you should be having a lot of these three.

 

There’s two worlds you say? - Two very distinctive styles of wines? ... The “Old World” and the “New World” - Which style is better?

In the world of winemaking there are two different Worlds. Known as
the “Old World” and “New World”. Likewise, no two wines are created
the same.

There’s two worlds you say…?

Yes!

And in both these worlds the approaches to making wine give life to
two very distinctive styles of wines. The “Old World” and the “New
World”

Geography plays a huge part in the flavor profile of wines but
tradition also impacts the approach winemakers take when deciding on
what sort of artistic quality they use and at the end of the day what
type of wine style they intend to make.

So, wines made in the “Old World” style are related to the traditional
winegrowing regions in Europe such as France, Italy, Spain and
Portugal. These regions are famous for their early history in wine
production, with their style of wine regularly showing a level of
elegance and finesse sought out by the global wine enthusiast.

On The other Hand, wines made in the “New World” are from countries
where winemaking is a comparatively modern industry. Places like North
America, Australia and New Zealand have a winemaking history that is
only 100 to 200 years old. These wine producing countries are often
climatically varied to those of their European counterparts. So these
‘New World’ regions frequently experience longer, warmer summers that
result in riper fruit with more obvious varietal characteristics.

What is the real difference in Old World and New World Wines?

With a very deep and wide history, the Old World winemaking approach
evokes images of age old, traditional wine practices where, because of
the climate, the varietal expression is difficult so the winemaker
will focus more on creating a wine that has wonderful structure and
texture. The Old World style develops softer, more subdued oak flavor
profiles – to ensure balance with those subtler varietal expressions.
These wines tend to be defined by the winemaker’s knowledge of
blending theory where the winemaker tries to produce a ‘seamless
transition across the palate’, from start to finish.

Winemakers in the New World tend to be blessed with a warmer climate
and so their approach will often focus on emphasizing the evident
primary fruit features delivered naturally by Mother Nature.

Yet again, to ensure balance, the winemakers may employ stronger oak
influences and will create wines that are noticeably fuller bodied
than their European counterparts. These factors are most notable in
the highly regarded big & bold Shiraz style for which Australia is
most famous and Wines from Napa Valley

Which style is better?

Wine is in the eye of the beholder. That’s entirely up to you, your palate,
and how you’re trying to enjoy your wine or what food you are pairing it with.

Wines made in the the Old World style are often designed with the
intention of cellaring, allowing the further development palate
structure and texture over time. For some this approach is considered
the hallmark method of crafting exceptional wines – particularly the
long-lived Cabernet Sauvignon from Bordeaux, France.

 But in no way does this mean that New World wines are not designed to age.
The approach is just different. For example, In fact it is well known historically
that the Wines of Napa Valley have outscored the wines of France head to head
in several very famous competitions over the past 40 years.

5 Hand-Picked Red Wines that are Great year in and year out. Give them a try!

Here are some red wines that never skip a beat year in and year out. Tasty and delicious and accessible. While even most wines meant for immediate consumption, several reads with quality improve if they're aged a year or two. These can good to drink now or lay down two or three years! 

Even the best wineries do not produce consistent quality year after year; But these wines I have enjoyed regularly and always seem to be available; which is a big plus… serve these in a big wide glass. They go well with an assortment of food as well. Pasta, Steak, Pizza, Burgers, Fish Tacos.. 

No frills. I have hand picked these 5 red wines.

2017 ‘CS’ Substance Cabernet Sauvignon Columbia Valley, Washington

Delicious and structured wine with deep dark cherry, espresso bean, cedar and baked spice flavors. A rich and round wine. Good Length on the finish. Good Stuff from Columbia Valley Washington that continues to impress over the past few years. If it was form California it would be a lot more expensive than it is.

2015 Petra Zingari Toscana 2015 Tuscan Blends, Tuscany, Italy

Savory tobacco notes, earth and herb notes, lots of plums and big tannins. An Tuscan wine with Merlot and Petit Verdot. A juicy wine with cherries, dark chocolate I blind tasted this wine among some solid French Bordeaux and it the comments were fantastic; given that it is about half Sangiovese. It can age too.

2017 Chateau Puygueraud Bordeaux Cotes de Francs, Bordeaux, France

Black fruits, black olives and soy, smoky tobacco and rich. Every year seems to provide a better and better value. A very fine Bordeaux from the Cotes de Francs. Mostly Merlot with a good dose  of Cabernet Franc and the rest Malbec; it’s dense with layers of fruit.

2016 d'Arenberg The Footbolt Shiraz McLaren Vale, South Australia, Australia

I’ve been drinking this one for over 10 years now. Dark fruit chewy and round tannins. These tannins have a long, spicy, peppery finish. Clean, Oaky and complex wine showing tons of fruit like a blackberry pie along with that fresh mushroom and forest floor you want from an earthy Shiraz.

2015 Guigal Cotes du Rhone Rouge Cotes du Rhone, Rhone, France

An always elegant and rich Syrah, from up and down the Western Rhône. Spicy, peppery, and smoky, dark fruit, alive and earthy and more salt notes of black olive on the finish. Year in and year out this wine has always hit the mark. This Côtes du Rhône GSM from Guigal is aromatic and smooth.

Special Report, 2017 was a year full of some memorable wines. Here are 5 of my favorites

By Ralph Del Rio, Wine Correspondent

2017 was a year full of some memorable wines. Here are 5 of my favorites of the year I've handpicked. Each year I try to come up with wines that stand out for me and try to describe them for you. My top 5 wines for the year are 4 from California made my list this year and 1 great value from Australia:

PlumpJack Syrah 2014 Syrah/Shiraz from Napa Valley, California

An intense concentrated aroma of blackberry, blueberry. Boysenberry pie. Structured. Pepper spice on the finish, the oak gives off smokiness to the nose cacao chocolate to the finish.

2015 Flowers Sonoma Coast Pinot Noir California

Sweet red cherry, plum, dried flowers, tea and tobacco flavors. Soft and cagey, totally approachable; Firm tannin yet subtle, Very polished.

2014 Louis M. Martini Napa Valley Cabernet Sauvignon

Over performing Champ’ of the year. One of the strongest efforts. eucalyptus, cedar and blackberry jam. Underbrush tones; Multilayered chewy tannins, fresh, good acidity with good fruit finish.

 2015 Turley "Estate" Napa Valley Zinfandel, California

Great aromatics and intense fruit. Wild berries, rich raspberry fruit ; powerful wine. Hints, of burnt cherry pit, smoke and cedar Elegant big and plush.

 Paringa 2015 Shiraz South Australia

This Aussie Shiraz takes me back to the style of the early 2000’s when Aussie Shiraz shook the world. It’s bold, full-bodied, warm and plush, oozing with blackberries, gobs of plums and big with vanilla and mocha flavors. Very obscene and hedonistic. Try the sparking version too!

5 Killer Wines to try..that I enjoyed in 2016 and recommend

These are five great wines that come to mind as I think of some of the best I've tasted this year. They are not value wines. They are serious and all of them can be cellared for enjoyment. The Domaine Serene Chardonnay is a special one to point out because it has a cerebral quality to it that is not often found in whites as well as the Glaetzer Bishop Shiraz which is diverse enough to be served with fish and Chinese food. Seek them out and enjoy!

 

Sierra Cantabria 2010 Reserva -Rioja  Excellent baked spices and toasty notes, herbs, plums, big flavors

 Domaine Serene 2013 Evenstad Reserve Chardonnay -Dundee Hills  Big fruit, really creamy exudes a mouthfeel that is very sensuous, nice long finish.

Glaetzer 2013 Bishop Shiraz  -Barossa Valley  Nice strong chewy Shiraz the way they should be; meaty with eucalyptus, glycerin and dollops of berry fruit.

 Château Calon Ségur 2013 -Saint Estèphe  Great fresh black fruits, vivid with integrated tannins; layers and a tautness in it that says ‘lay me down’.

Château Haut-Monplaisir 2012 Prestige Malbec – Cahors  Great concentration with mouthwatering acidity and black plums, complex, intense fruit and dry tannins

A Grand List of Wines (mostly under $25) that will not dissapoint...Seek them out over 2015 and 2016

A friend asked me to put together a wine list and this is what I did. Enjoy the list and happy searching.

 

 

2011 Abadia Retuerta Seleccion Especial Sardon de Duero, Ribera del Duero (750ml)

 

2014 Daou Vineyards Cabernet Sauvignon, Paso Robles (750ml)

 

2012 Bodega Norton Privada, Mendoza (750ml)

 

2010 Castello di Bossi Berardo Chianti Classico Riserva, Chianti (750ml)

 

2013 M.Chapoutier Domaine de Bila-Haut Occultum Lapidem, Cotes du Roussillon Villages (750ml)

 

2013 Villacreces Pruno, Ribera del Duero (750ml)

 

2012 Montes Alpha Syrah, Colchagua Valley (750ml)

 

2012 Fattoria Poggiopiano Chianti Classico, Chianti (750ml)

 

2011 Frescobaldi Castello di Nipozzano Chianti Rufina Riserva, Chianti (750ml)

 

2012 Freemark Abbey Cabernet Sauvignon, Napa (750ml) $32

 

2013 Ladera Cabernet Sauvignon, Napa (750ml) $29

 

2013 Newton Cabernet Sauvignon Unfiltered, Napa (750ml) $34

 

2012 St. Clement Cabernet Sauvignon Oroppas, Napa (750ml) $39

 

2012 Chateau Haut Bergey Rouge, Pessac-Leognan (750ml)

 

2006 Chateau La Vieille Cure, Fronsac (750ml)

 

2012 La Fleur de Bouard, Lalande de Pomerol (750ml) $29

 

2012 Chateau La Tour Carnet, Haut-Medoc (750ml) $33

 

2012 Saint Damien Les Souteyrades, Gigondas (750ml) $29

 

2013 Saint Cosme, Gigondas (750ml) $34

 

2010 Domaine Pallieres Gigondas Les Terrasse du Diable, Gigondas (750ml) $36

 

2013 Chateau Saint Roch La Chapelle, Côtes du Roussillon (750ml) $29

 

2012 Ridge Zinfandel Three Valleys, Russian River (750ml)

 

2012 Condado de Haza Tinto, Ribera del Duero (750ml)

 

2011 Allegrini Palazzo della Torre, Veneto (750ml)

 

2012 Tikves Bela Voda, Tikves (750ml)

 

2014 Turley Wine Cellars Juvenile Zinfandel, California (750ml)

 

2013 Duorum Colheita, Douro (750ml)

 

2012 Zolo Reserve Malbec, Uco Valley (750ml)

 

A list by Wine Correspondent Ralph Del Rio of Great Red Wines to be on the lookout for $25 and under... with a few exceptions.

By Ralph Del Rio, Wine Correspondent


I was asked by a friend to put together a list of red wines, short of notes, that I thought were a good buy to put in his wine cellar. The idea is to come up with some age-worthy wines under $25. So I took a crack at it and while I was putting the list together I realized that there were a lot of great wines on this list. These wines not only are great to drink today but could go 4-5 years and maybe a whole lot more. I hope you enjoy this shopping list. I have had the opportunity to taste all of these wines wines

It is 2016 and these are the wines to be on the lookout for. The majority are available for under $25 and under. There are a few exceptions because I wanted to get some very tasty French wines on this list…all wines are under $40

Good Luck, Enjoy and Happy Shopping!

2011 Abadia Retuerta Seleccion Especial Sardon de Duero, Ribera del Duero (750ml)

2014 Daou Vineyards Cabernet Sauvignon, Paso Robles (750ml)

2012 Bodega Norton Privada, Mendoza (750ml)

2010 Castello di Bossi Berardo Chianti Classico Riserva, Chianti (750ml)

2013 M.Chapoutier Domaine de Bila-Haut Occultum Lapidem, Cotes du Roussillon Villages (750ml)

2013 Villacreces Pruno, Ribera del Duero (750ml)

2012 Montes Alpha Syrah, Colchagua Valley (750ml)

2012 Fattoria Poggiopiano Chianti Classico, Chianti (750ml)

2011 Frescobaldi Castello di Nipozzano Chianti Rufina Riserva, Chianti (750ml)

2012 Freemark Abbey Cabernet Sauvignon, Napa (750ml) $32

2013 Ladera Cabernet Sauvignon, Napa (750ml) $29

2013 Newton Cabernet Sauvignon Unfiltered, Napa (750ml) $34

2012 St. Clement Cabernet Sauvignon Oroppas, Napa (750ml) $39

2012 Chateau Haut Bergey Rouge, Pessac-Leognan (750ml)

2006 Chateau La Vieille Cure, Fronsac (750ml)

2012 La Fleur de Bouard, Lalande de Pomerol (750ml) $29

2012 Chateau La Tour Carnet, Haut-Medoc (750ml) $33

2012 Saint Damien Les Souteyrades, Gigondas (750ml) $29

2013 Saint Cosme, Gigondas (750ml) $34

2010 Domaine Pallieres Gigondas Les Terrasse du Diable, Gigondas (750ml) $36

2013 Chateau Saint Roch La Chapelle, Côtes du Roussillon (750ml) $29

2012 Ridge Zinfandel Three Valleys, Russian River (750ml)

2012 Condado de Haza Tinto, Ribera del Duero (750ml)

2011 Allegrini Palazzo della Torre, Veneto (750ml)

2012 Tikves Bela Voda, Tikves (750ml)

2014 Turley Wine Cellars Juvenile Zinfandel, California (750ml)

2013 Duorum Colheita, Douro (750ml)

2012 Zolo Reserve Malbec, Uco Valley (750ml)

Unlike water, wine always has an aftertaste, a finish - however long or short. 'The Wine Finish'... Let’s try to explain a few things about it!

Different people like different flavors in their red wines.

People like their Cabernet Sauvignon, Merlot and Syrah and their higher tannins seem to have much longer textures with the higher alcohol content.

Yet, there is an equal amount if not more folks liking lower tannin wines that do not elicit such an astringent mouthfeel such as Pinot Noir and Malbec.

When you drink wine and the aftertaste lingers. It is often a major indicator of a wines quality. There have been economic studies on this trying to find real conclusions and the debate goes on. Wine Finish really remains an understudied area in wine; but it is very related to the well-studied qualities of wine aroma and flavor. We know that.

Let’s try to explain a few things about it!

As much as wine lovers would love it to be socially acceptable to simply hold and swish wine in the mouth for hours on end...we know its unrealistic (okay, a little weird to the regular person too...).

But who wants to give up on all those great wine flavors? No one! That's why a pleasant and memorable aftertaste is so important.

Unlike water, wine always has an aftertaste, a finish - however long or short. The wine components like sugars, acids, ethanol and tannin influence the perception of aroma and flavor in red wine and thus the ending of the wine.

The better the wine finish, the longer the wine's flavor and tastes linger in your mouth and memory after swallowing a sip. So how do describe this sensation? How do you tell folks what the finish is like?

For me, a really great wine finish often stays on my mind for a while. Sometimes days or months even years later recalling the finish and remembering the exact moment you had the sensation and the wine. Probably because so many of the senses are engaged. That's another story though...

In the same way; there is a very appropriate wine quote from Maynard A. Amerine who was one of the most significant wine scientists in the past century and it goes… "The fine wine leaves you with something pleasant; the ordinary wine just leaves."  

Just what is it that you taste at the end? How do you explain it? You are already thinking about how to describe the aromas and the flavors you just picked up while you are smelling and tasting!

Which brings us to the finish line...Ha!  OK, let’s get into some descriptors for the Wine Finish

acidic aftertaste bitter chocolate clean clipped at the end crispy dry earthy fruity hot lemon

lingering long minerality minty oak prolonged persistent short sweet tannic vanilla woody Dusty

The Answer is Yes! Great Australian Cabernet Sauvignon! So let’s get on with the Key Australian Cabernet Sauvignon Regions!

The kinship that Cabernet Sauvignon has with a maritime climate is understood due to history of Bordeaux’s Medoc region. Cabernet Sauvignon’s origins can be traced back to France’s Bordeaux region.

Over the past 15 years or so there have been many articles written by proponents of Australian Cabernet Sauvignon such as James Halladay, Oz Clarke, Robert Parker Jr and James Suckling and I agree that these wines are authentic, terrific and dynamic.

Cabernet Sauvignon reaches its highpoint (although Napa Valley may beg to differ these days) on the gravel soils of the Medoc, on the left bank of the Gironde estuary where it is widely blended with Merlot, Cabernet Franc, Petit Verdot. Within the Medoc are the famous communes, which produce some of the world’s best red wines.

Okay…so, it is fairly obvious that most (but not all) of Australia’s top quality cabernets come from regions with climates similar to Bordeaux (noticeably Coonawarra and Margaret River) which have a closeness to the sea and without any mountainous regions. Cabernet Sauvignon is a somewhat low yielding varietal, with small berries and thick skins, which give off high color, flavor and tannins. Cabernet Sauvignon ripens late, and has firm tannin structure that guarantees that it’s capable of producing wines with good potential to improve with cellaring.

Cabernet Sauvignon has been in Australia for a very long time. Early records show that by the end of the 19th century it had spread to South Australia’s Clare, Barossa, McLaren Vale and Coonawarra regions as well as in Victoria. Today Cabernet Sauvignon is really considered one of Australia’s great red wines and is widely grown all over the country, from the cool climate of Tasmania to some first-rate vineyards in Western Australia.

 

So let’s get on with the key Australian Cabernet Sauvignon Regions!

 

Coonawarra Cabernet Sauvignon

The fine strip of red ‘terra rossa’ soil over a limestone base produces Cabernet Sauvignon of distinction and refined structure, with the best wines merging sophistication and power. There’s this chocolate intermingled with the fruit and cedary oak. Lingering flavors are focused by dusty fine tannins that jog my memory to Rutherford California ...Coonawarra Estates has some fine Cabs as does Phoenix Estate. Penfold 169 is a high end...there is also Penfolds 407 which is a blend of several regions including a good dose of Coonawarra. 

 

Barossa Valley Cabernet Sauvignon

The Barossa Valley has been an important source of Cabernet Sauvignon, largely as a blending partner with Shiraz. The Barossa Valley makes terrific Shiraz. There are vines of Cabernet Sauvignon in the adjacent Eden Valley also but are of smaller quantity, but fit well with the warm Barossa material. Elderton Estate is one that I like as well as Peter Lehman's wines.

 

Margaret River Cabernet Sauvignon

Margaret River has fashioned some of Australia’s finest Cabernet Sauvignons over the past 25 years and is praiseworthy just like Coonawarra. Their best vintages are hardly ever green, and have ripe black fruits, earth and spicy characters. The majority of Margaret River and Western Australian Cabernet Sauvignons, totally benefits from the blending Merlot. The Margaret River Cabernet Sauvignons vintages of late have been outstanding. There have been last six have been good to excellent vintages from 2007 to ’10 decidedly so and ’11 and ’12 to showing well too.

 

Mt Barker Cabernet Sauvignon

This West Australian region is known for some outstanding red wines. The overall climate and terroir is restrained enough to foster Cabernet Sauvignon to full ripeness with abundant structure and the capacity to develop into great wines.

 

Yarra Valley Cabernet Sauvignon

Some of Australia’s top Cabernet Sauvignon-based reds come from the Yarra Valley, from nicely situated vineyards with great terroir. These wines are low in extraction, supple in texture, with lean blackcurrant flavors backed by hints of Eucalyptus and Black Olives.

 

Langhorne Creek Cabernet Sauvignon

One of the mainstays for Cabernet Sauvignon many years, there are some of the oldest vines and areas of superior soil in Langhorne Creek that make very rich, substantial and earthy wine. That is offset by notes of cedar with hints of cardamom, tobacco and licorice spice.

Clare Valley Cabernet Sauvignon

The Clare Valley produces very deep, concentrated Cabernet Sauvignon of power and elegance. This region should not be overlooked. These are wines that possess great aromatics that can have good structure that are medium to long-term propositions in the cellar.

 

Other Australian Cabernet Sauvignon regions

The above regions are the prime areas that produce Cabernet of renowned quality. Other notable Cabernet Sauvignon regions include Central Victoria, South Australia’s McLaren Vale region, the famous Mudgee and the Hilltops in New South Wales.

Some of my favorites are from Mclaren Vale...seek  Mitolo Jester, Two Hands and Kangarilla Road.

There is a wide range of Australian Cabernet Sauvignon styles and regional characters, from elegant, medium-bodied examples through to full-bodied reds full of intense black fruit flavors, with oak to match and firm tannins. Australian Cabernet Sauvignons are generally versatile, rich and well structured, and usually benefit from further age in bottle, so it’s also well worth cellaring them for a year or two.

Australian Cabs also can be decanted as an option! Use a nice big 750ml glass…

By the way…Grilled Steaks and Burgers with Dijon Mustard, Slow Roasted Shoulder of Lamb with Fresh Mint Sauce, BBQ Ribs in a spice rub or sauce are great place to start for food pairing as well.

How do I find a wine I like? How do I find the winners?.. because budget wines are hitting a quality level that is worth seeking!

Over the past 15 years at least a couple of major things have changed. A lot more people are enjoying wine and budget price wines have been improving over the years. Technology has a lot to do with it; but so does the fact that winemakers have been replanting vineyards with grapes that make better wine. Just like plant breeders go all-out to offer more robust, more fragrant roses for gardeners, grape scholars and scientists have helped winemakers improve their vines.

So basically winegrowers are learning how to get more flavor from the grapes they grow by careful timing of watering and pruning. Money matters too. When wines cost $7 or $8 a bottle and above, winemakers can afford to use the better-quality grapes than they used too.

These changes probably mean that today's under $10 wines would have cost $15 five years ago. Or your $15 wines are hitting a quality level that is worth seeking. Then apply that to a $20 bottle and so on.

Just to think that the price for a high quality Napa Valley Cabernet Sauvignon or French Bordeaux is roughly $50.

But we are talking the budget wines here… and their advancements!

When you walk down the wine aisle will you will see dozens upon dozens of sensibly priced wines on the shelves, yet picking one amongst the often-whacky labels—including everything from funky monkeys to long-tailed eagles—can be a royal pain. In regards to the style or the appeal of the wines in the bottle can be night and day.

So how in the heck do I find a wine I like?!? How do I find the winners?!?

Here are a few tips to follow to find a really decent wine of good quality.

Choose a grape you previously tasted but this time from a country you've never tried. For example some of the best budget or value wines have recently come from Argentina (try Chardonnay or a Malbec) , Chile (try its Cabernet Sauvignon, Merlot, and Chardonnay too). In Spain lower-priced wines from Rioja make good-value (usually the classic Tempranillo grape). Also, South Africa (Chenin Blanc, also known as ‘Steen’ sometimes) are a great opportunity to enjoy.

In the same way; try up-and-coming grapes and wine styles now before they take off in appreciation and reputation (and price). If you enjoy Cabernet Sauvignon style, try a Malbec—those again from Argentina are good values. Vinho Verde is a light, refreshing white wine from Portugal that's famously inexpensive.

Also, just because it’s pink does not mean it is White Zinfandel.

Don’t pass over rows of massively unrecognized and underpriced rosé wines—many of that are enjoyably dry and crisp. Just so you know…this wine generally goes really great with lightly seasoned fish or chicken dishes.

Riesling, too, is so under-appreciated and that the price remains low for many of these well-designed and delicious wines. Riesling is very versatile. It can be bone dry, semi-sweet or very sweet. So have fun with that.  Remember hot and spicy food goes great with Riesling

By the way…A quick very basic food pairing hint…match ‘Power with Power’

You can't really judge a quality of a wine by its label, but the label might tell you a bit about the style of wine inside If you see a wine label with a beautiful pastel collage of flowers on it, it’s not going to be a big, heavy concentrated red wine…but you never know… Likewise, a wine with a huge red or dirty old truck on it is unlikely to be anything too light-bodied or sweet.

Look, If you see the brand..Barefoot, Robert Mondavi, Jacob’s Creek, Lindeman’s, Beringer, Kendall Jackson, Echo Domani, Chateau St, Michelle, Yellow Tail, Concha Y Toro, Gallo…even Joseph Drouhin brand is in the budget price game now. Those wines are standardized uniform and consistent, regular- even unvarying.

While it's tempting to stick to your "same old same old," usual’s… it's worth rolling the dice to find a new favorite at a low price. It's great to know that with all the good wines out there at this price range, the odds are now better than ever that you'll find winners.

 

Is terroir still central to winemaking? Doesn’t it seem that the New World wines lower its significance...

Is terroir still central to winemaking?  Doesn’t it seem that New World wines and new world winemakers on the face of it give a lower profile to its significance? Is that really happening?

A lot of wine drinkers say terroir and the ‘sense of place’ is the most important necessity in the wines they most enjoy drinking.

Why is that?

The crux of the issue is that there’s this acceptance that establishing the appearance of prestige for a wine and those who drink it is very important... and to the French this is no alien concept. They are so very good at this

The French market prestige very successfully, particularly in Bordeaux and Burgundy which has exaggeratedly increased the value of the wine in those areas; it’s almost guaranteed that with every vintage there’s recognition that the wines constantly have a place at the uppermost of the wine industry.

In roughly all cases, it practically doesn’t matter what chateau or domaine produced the wine, as the brand is so powerfully tied to the region.

But let’s be clear… the history of accomplishment that has permitted this occurrence to happen, has taken a lot of time and a lot of money and Bordeaux and Burgundy has some of the worlds very best wines.

But can the same tactic be used effectively in the new world?

Napa Valley has as near to a terroir-like approach. Does it matter?

...and yes Napa Valley has established an almost unusual success among wine drinkers, especially with cult cabs and the spotlight on certain AVA's... But has this truly furthered the region in total?

It’s not so easy to pinpoint because of the regions and sub-regions.

A lot of the new world areas are so much more infinite than their equivalents in the old world. So there will be some degree of comparison. But sometimes not. Let's take the Barossa Valley of Australia as an example; there are some thirty different soil types while in to contrast in Bordeaux France there are about six.

So how much specificity can one find with the amazing amount of variableness. Probably not very much all the time.

Does modern wine making in new world vineyards make the perception of terroir irrelevant?

Right now the many regions and sub-regions of the new world are virtually unknown outside the local community. It's changing but not at an accelerated pace. That’s where marketing can come into play and poses a conundrum.

Considering prestige of areas like Bordeaux and Burgundy; the effect is that new world wine makers are pushing the regions that are known and that leads to the new world winemakers knowing that they can do better by leveraging the areas that are known. This leads to more and more oversimplification which is without question the opposite of what terroir is really all about.

What’s really happening is that as more new world producers start to take an interest in terroir, the scientists are staying on top of it and are becoming more concerned in defining terroir and describing its effects on wines. Because there is no denying that where grapes are grown impart unique characteristics into those grapes, which are singular to their region of the world.

 

There is nothing like a great BBQ American Burger and a glass of big red California Zinfandel!

I like all kinds of burgers beef, pork, turkey, lamb, fish and falafel(veggie burgers are awesome)...

 All go great with wine!

But, to me there is nothing like a great grilled American Burger and a glass of big red California Zinfandel.

Surely BBQ goes great with a lot of varietals such as Shiraz, Cabernet Sauvignon, Cabernet Franc or a juicy Barbera. But, there's something about the lively cherry and that bramble! The Blackberry, even Raspberry character...Which is what a lot of California Cabernet has as well, It has spice  and some volcanic smokiness. There can be a lot of heat too because of the alcohol as well. For BBQ's its a Zin that says "Drink me"!

This is the rule I go by in BBQ. Go 'Power with Power' which means the spice in your burger can go with the spice in your wine. Unless you want to go way on the other end of the scale with a very acidic wine. That's why weirdly enough sometimes a Sancerre wine or an Italian Barbera does the trick. Just think...Why does Port wine go so well with Blue cheese?... Same thing!

I digress...Now by American Burger I mean ground chuck, Worcestershire sauce, plenty of garlic, salt, freshly ground pepper American cheese(optional). It can be Wisconsin cheddar… and of course buns…and any garnishes or condiments that you like.

OK, in searching for balance with wine, chuck works best with a burger because it has a good fat vs lean ratio. You need around 20-25% fat on your meat or you may end up with a dry burger…unless you prefer it that way.

Light your charcoal to preheat and let the coals burn down to a medium hot temperature.

Make sure your grill surface is hot and oil to take advantage of the sealing in the flavors and get some of that grill mark taste.  Cook the burgers 3-4 minutes on each side depending on your level of doneness. Put it on your bun, garnish it and enjoy!

Remember these things…

Don’t push down on the burgers, you will squeeze out the juices and lose flavor. Sometimes you see your neighborhood burger guy do it. They do it for speed nothing else. You are trading off flavor for speed of getting your burger quicker.

The FDA says to 160 degrees; but if you like mediun rare it’s around 145 to 150 degrees. You need to decide what you like and your level of risk of course.

A big Juicy Zinfandel such as a Cline Ancient Vines, Ridge Three Valleys(a lot of choices in Ridge wines), Ravenswood Lodi (same here), The Rancho Zabaco’s Heritage too…just to name a few. Oh and the Sancerre (white!!!), try one from Kermit Lynch, the acidity will cut through the fat of the burger and bring out the fruit in the wine.

My day with Australian Barrossa and some fine tasty sausages

I was having something called a Metty sausage that I bought with some kangaroo burgers(which I bought in a specialty market) that I haven’t tried yet. The Metty sausage is full of meat – not fatty. almost none it seems!... and lots of flavor, smokey bacon, tangy brandy…

I paired it with The Barossa Peter Lehman 2007, Penfolds Bin 28 2007. Both wines which I like a lot; year in and year out.

All this made me reflect…

I think Syrah from the Barrossa are exceptional and diverse and often provide great value. In the early 2000’s Australian Barrossa was a revelation. Big black fruit jammy opulent wines, rich with pepper and smoke, which I like. But later in the decade became a little homogeneous from folks cashing in on the craze of this wine hitting its stride. But now appears to be back on track.

To dig a little deeper…Syrah style changes depending on the climate, region and of course the winemaker. The aromas and flavors from most Syrah include pepper, blackberry and leather or smoke. Australian Shiraz and Central or Southern California Syrah are usually more thick in fruit flavors, some quite jammy even chewy and in the warm environments leads to riper fruit. On the other hand, in France the Northern Rhone style of Syrah classically shows more pepper and leather notes, with a lot less upfront fruit. The other place that makes a knockout Syrah is Washington state .

Getting back to the Barrossa, I think one of the prominent reasons for it being one of the world's best wine regions is it's home to some of the oldest vineyards in the world and with this history, and the soil that is low in fertility, which makes for intense wine, and the age of these vines bring a lot to the table.

The region is renowned for its Shiraz, but the Barossa is much more than Shiraz. Cabernet Sauvignon, Grenache, Mataro (also known as Mourvedre), Merlot and also Semillon are in ample supply and the wine styles include the well-known GSM Rhone style blends. They are marketed as such!

A lot to ponder, especially while having a snack of sausages…and now for that kangaroo!