I love to drink champagne.  It doesn’t have to be a special occasion, in fact, sometimes I’ll make one up just to have an excuse to celebrate with the bubbly stuff.  Whether I’m toasting to a job well done or a job I didn’t quite get done, champagne always puts a smile on my face.  But what doesn’t make me smile is the price: champagne isn’t cheap!  So today on the VC blog, let’s talk about a delicious and more affordable alternative to the fancy french stuff: cava.

I discovered cava on a recent trip to Spain.  It’s a Spanish sparkling wine, and something that Spaniards take quite seriously.  Spain is renowned throughout the world for their excellent wines: they are known especially for the care they take in growing wine grapes perfect for their different regions.  Their wines are generally excellent and highly regarded throughout the world.  Not as popular in the US, but just as important to Spaniards, is cava.

Cava is produced in the Catalonian region of Spain, concentrated in the northwestern Penedès area.  130 million bottles of cava is produced each year by 250 Spanish cava makers.  The grapes they use are predominantly Macabeo, Xarello, and Parellada, which give cava light, bright, and perfumed characteristics.

Cava is made in the traditional French method used to produce champagne: méthode champenoise, and in fact was called champán or xampany after true French champagne until champagne was given Protected Geographical Status.  In fact,  there are very strict rules governing what can and cannot be labeled a cava (just as there are such rules for champagnes) and one of them is that it’s not a cava unless it is made in the proper méthode champenoise. Thus, in terms of production at least, it’s really no different than a true champagne.  The same, of course, can’t be said for its grapes and growing conditions, but Spain’s reputation in these categories definitely makes cava a tough competitor.

Because cava isn’t as well-known as champagne, you can generally get significantly more bang for your buck by reaching for the Spanish, rather than the French stuff.  Be aware that cava comes in different degrees of sweetness, with Brut Nature being the driest (no sugar added) and Dulce being the sweetest (more than 50 g/litre of sugar added.)  Also be aware that not ever sparkling wine from Spain is a cava (and those that aren’t are not subject to the same production quality regulations).  Here’s an easy way to tell: all true cavas have a 4-pointed star on the cork.

So, fellow champagne lovers, get out there and try some cava, and let us know what you think!

Summer is so close that you can practically taste it!  Well, in my case, the tasting is more literal than figurative, because right now, I’m enjoying a chilled glass of rosé and dreaming about the beach.  Rosé is the quintessential summer wine: it’s light and refreshing, meant to be enjoyed chilled, and goes perfectly with summer foods like grilled chicken and fresh salads.

“But what’s up with that color?” you might ask (especially if you’re of the male persuasion).  Yes, rosé is pink.  But don’t let this deter you!  Remember that rosé is pink by necessity, not design.  Rosé attains is color, which can vary from a pale orange to a vivid purple, because at the beginning stages of winemaking, red-skinned grapes are crushed and allowed to remain in contact with the wine for about two or three days.  The skins are then discarded, but they were in the mixture long enough to impart their color–and flavor–to the finished product.  The skins give rosé its appealing tart, flavorful quality, setting it apart from the generally lighter white wines.

In the 1970s, the style was for rosés to be of the medium-sweet variety.  This has perhaps contributed to a negative public perception of rosé: many think of it as a pink, sweet wine that isn’t taken seriously by true wine connoisseurs.  But what’s stylish and cool in the wine world is constantly changing, and as a result, drier, bolder rosés are now all the rage.  Rosé is being produced in new and different ways that are resulting in unique and complex wines: many rosés are now made from grapes from the Rhone region such as Syrah and Grenache.  And in France, arguably the wine capital of the world, sales of rosé have now surpassed the sales of white wine.

So how do you pick a good one?

The number one characteristic of a good rosé is crispness.  ”Crisp,” in wine terms, conveys that a wine has a tart, acidic quality–one that’s not overbearing, but is rather pleasing and refreshing.  Taste a couple of rosés, and you’ll probably find yourself especially enjoying those that are highly crisp.

The best way to pick a good rosé is by region.  And since rosé is so popular in France, it is France that produces the highest-quality rosés.  Look for the region on the bottle to get a better idea of what’s inside.  Rosés from Bandol and Cassis are very high quality.  They are usually dry and well-balanced.  But since these are the best rosés, they are usually also the most expensive.  If you’re looking for something a little more budget-friendly, look for rosés from the French regions of Tavel and Lirac (which produce dark, rich rosés more like red wine than white), and Coteaux du Languedoc (which produces a wide variety of rosés that are usually of good quality and inexpensive).

So give summer a warm welcome this year: next time you get the urge to cook on the grill and eat outside, pick up a delicious, refreshing rosé to complement your summer mood.

If you haven’t yet ventured into Spanish wines, it’s time you start.  Spain has more acres devoted to wine grapes than any other country in the world.  They don’t produce as much wine as some other countries because of their obsession with quality.  They don’t force plants to produce over their natural limits, and they don’t overcrowd their vines.  Spain has long been known as one of the world’s best wine producers, and its region of Rioja is particularly well-known.

Vineyards in Rioja, Spain

In 1635, the mayor of a town in Rioja passed a decree banning carriages from driving on the roads next to wine cellars, for fear that the vibration would disturb the aging process and harm the wine.  Rioja’s attention to detail hasn’t waned much since.  Rioja has three main wine-producing areas, each of which has a different environment and so contributes a unique style of Rioja wine.  Rioja Alta, with its high elevation, and resulting shorter growing season, produces wines in the “Old World” style.  Its wines are fruity and light.  Rioja Alavesa has a climate much like Rioja Alta, but much poorer soil quality which necessitates that the vines be planted far apart so that they won’t be competing for nutrients.  Wines from this region are more acidic and full-bodied than those from Rioja Alta.  The third region, Rioja Baja, has a warm and dry Mediterranean climate.  Wines from this area are characterized by intense colors and can often be very high in alcohol content.  These wines are most often used in blends.

Rioja wines can be red, rosé, or white.  Red Riojas are the most common, and for good reason: these wines are classic and bold.  They are usually blends primarily made up of Tempranillo, which is a dark red wine that has flavors of dark berry, plum, leather, and herbs.  Garnacha Tinta, Graciano, and Mazuelo are other grapes that are often incorporated into red Riojas.  Red Riojas age well, with time mellowing their tannins and bringing out their subtle fruity flavors.  Steak is a classic food to pair with red Rioja.

Rosé Riojas are made primarily of Garnacha grapes (called Grenache in the US), which are bold and spicy.  Rosé Riojas are bright pink in color, and make for a great summer wine that is both refreshing and flavorful.  Try rosé Riojas with grilled chicken or seafood.

White Riojas are very light in aroma and flavor.  They are similar to a Pinot Grigio, but with a slightly more tart, crisp quality.  White Riojas are very delicate and refreshing.  Try them with foods with subtle, delicate flavors that you don’t want to overwhelm.  Foods with citrusy flavors goes especially well with the tart characteristics of white Rioja.  Try a one with pasta with a lemony white wine sauce.

Of course, all three kinds of Rioja pair best with Spanish food.  Want a unique party idea?  Have a Spanish party!  Serve all three kinds of Rioja along with different tapas.  Tapas are often very simple: some common ones are shrimp grilled in garlic, skewered lamb, and bread with aioli.  Your guests will be able to chat and nibble and you won’t have the stress of preparing a sit-down dinner.  Best of all, comparing the different Riojas will give your guests something to talk about!

Riojas are always labelled for quality (wouldn’t it be nice if all wines were?)  The quality mark will often be on the back of the bottle.  The simple label “Rioja” signifies that the wine is the youngest available–it’s been an oak barrel less than a year.  ”Crianza” means that the wine has been aged for at least two years, and spent at least one of those in oak.  ”Rioja Reserva” signifies that the wine has been aged for at least three years, one of which in oak.  And the highest quality Riojas are labelled “Rioja Gran Reserva” and have been aged for a minimum of two in an oak barrel and at least three in the bottle.  The last two types of Rioja are only produced in good years.

Give Spain’s attention to quality a test for yourself!  All three kinds of Riojas are great, enjoyable wines that are easy to pair with lots of dishes.  Happy tasting!

Meet Malbec!  Malbec grapes are a beautiful deep purple color, and they produce a rich, dark wine.  Malbec is commonly used in combination with other grapes to create Bordeaux-style blends, but can stand alone as an exceptional wine as well.

The Malbec grape is very thin-skinned, delicate, and easily ruined by frost.  It requires more sunlight than most grapes, and ripens mid-season.  Malbec is the principle grape of the French wine region of Cahors.  Malbecs grown here are often highly tannic.  In recent years, however, Malbec has earned a reputation as the grape of Argentina.  Argentina’s Mendoza region has both cool nights and lots of sunshine, producing Malbecs that are softer and more approachable than their French counterparts.

Many wine experts think that Malbec’s move to Argentina was of great benefit to the grape’s development.  Argentine producers have brought Malbec back to an old way of growing, by dramatically cutting yields and focusing instead on quality.  They have put much time and thought into selecting the best planting sites, and developing vineyards that benefit from their individual environments.  As a result, Malbecs, which were once high-priced and sold only domestically, are now available around the world, and many quality bottles can be had in the $15-$30 range.

Malbec is particularly deep in color and intense in flavor.  It can be very plummy or very peppery, and can also have notes of dark berry and leather.  Because of its tannic nature, Malbec is a great candidate for aging.  The tannins will mellow out as the years pass, and the more subtle, richer flavors hidden in the bottle will become apparent.  Many Malbecs have the structure necessary to allow them to age well for a decade or even more.

Argentina, the current most popular producer of Malbec, is also known for its excellent grass-fed steaks.  Grass-fed beef is leaner than its American corn-fed counterpart, and so can be a bit tougher, but it more than compensates with its rich, intense flavor.  It’s no mere accident of geography that great Malbecs and great steaks both come from Argentina–the two complement each other perfectly.  Try Malbec with your next steak.  Its intense, spicy characteristics mean that it can handle the most flavorful steak you want to try.  So this time, skip the filet mignon and go for a flavorful ribeye or t-bone: it and a glass (or three) of Malbec is truly a mouthwatering combination.

This morning, I picked up a bottle of sherry for dinner tonight.  Not to drink, but to cook with.  But then it struck me: why was I abjuring it from my glass, and banishing a cup to the soup pot and the remainder to a slow death in the cupboard?  Sherry is wine, after all.  Why don’t we drink it?

It’s not like sherry has always been denied a place in the bar.  In the 70s, twice as much was exported as is today.  It comes from the far south of Spain, near a town called Jerez.  Here extreme summer heat meets cool Atlantic breezes, creating the perfect sherry-making environment.  The soils in the region are chalky and preserve moisture well.  There are three grapes grown here for Sherry-making: Palomino, Pedro Ximénez, and Moscatel.  Approximately 90% of the grapes grown for sherry are Palomino grapes, which produce a very neutral, crisp wine, a blank canvas upon which production paints sherry’s distinctive flavors.

In production, the wine is put in barrels (called “butts” in sherry-making).  A large amount of space is left in the top of each butt, giving yeasts the opportunity to collect, grow, and add their flavors to the final product.  After fermentation, brandy is added.  This step was originally introduced in the 1400s, so that the sherry wine wouldn’t rot during the long, hot voyage to the New World.  Now, it’s the essential step in the process, and what makes sherry a “fortified wine.”

Sherries come in a variety of styles.  Some are dry and light, some heavy and sweet.  The two main types are Finos, which are very dry with a light body, and Olorosos, which still fall on the drier side but are much heavier and more flavorful.  Also available are Manzanilla, Palo Cortado, Sweet Sherry, Cream Sherry, Pedro Ximénez, and Amontillado, (yes, the Amontillado made famous by Edgar Allen Poe).

Sherry is currently experiencing a resurgence in popularity.  Many wine experts think it’s under-appreciated.  Sherries pair well with cheeses and desserts, or as aperitifs.  They are usually served in copitas, small, tulip-shaped glasses.  This shape is ideal because of the sherry’s high alcohol content–the small opening of the glass limits the alcohol fumes that reach the nose, allowing other flavors to come through (and the small size keeps you from drinking too much).  If you’re willing to give sherry a try with fresh taste buds, pick one up today!  If you don’t like it, you can always use it for cooking–many soups and sauces, especially tomato-based ones, call on sherry to add richness and depth of flavor.

Pinot Grigio (or Pinot Gris, but more on that later) has long been a wine scorned by experts.  It is thought to be a wine easy to drink—light on acidity, structure, and aroma; in other words, only good for those whose palates aren’t sophisticated enough to enjoy the truly great things about wine.  But is this reputation deserved?

First off, let’s clear up the name issue: Pinot Gris is a long-grown grape varietal nearly genetically identical to its red cousin, Pinot Noir (the color difference between the two is due only to a genetic mutation, and in fact, the leaves and vines of the two plants are so similar that the color is the only way to tell them apart).  In Italy, clones of Pinot Gris are called Pinot Grigio.  In California, many winemakers copy the Italian style and also change the “gris” to “grigio” because of their wines’ similarities to the Italian style.

“Pinot” means “pinecone” in French, and might reflect the fact that Pinot Gris/Grigio grapes grow in pinecone-shaped and –sized clusters.  “Gris” means “grey,” and is so called because the grapes are usually bluish-grey (but can often be brownish, pinkish, or even almost white or almost black).  The wine produced from the grapes can be a variety of yellows, from copper to gold to pinkish to almost clear.

Pinot Gris most likely spread from Burgandy along with Pinot Noir about 700 years ago.  Since 2005, it’s been one of the most popular wines with consumers (if not with critics), and today is sold in competing numbers with Sauvignon Blanc, a wine so popular that it is grown in almost every location in the world that will support it.  But despite its growing popularity among casual drinkers, Pinot Grigio has kept its poor reputation with serious drinkers.

Most Pinot Grigio deserve its stigma.  It is often an unimpressive wine, without much flavor or aroma to speak of.  But with its increased popularity has come some increase in quality.  A good Pinot Grigio will be a highly acidic wine, perfect for light summer foods, especially those prepared on the grill.  It can be highly mineral-tasting, a clean, crisp backdrop to the terroir, an honest reflection of the soil in which it was grown.  A good Pinot can have a pleasant aroma of pears, apples, or flowers.

If you’re willing to give Pinot a second chance, start with the Italian and Californian Pinot Grigios, as their flavors are usually superior.  Another great region for Pinot Gris is Alsace, France, which grows the grape on nearly 14% of its available vineyard space.  The cool climate, warm, volcanic-rock soils, and long, dry fall seasons, which allow the grapes plenty of time to mature on the vine and develop the deep flavors that many Pinots lack, is the perfect environment for the Pinot grape.

Pinot Gris or Grigio is a perfect example of a wine in which reputation should not play too strong a role in your opinion.  Go out and try Pinot for yourself—you might be surprised with what you find.

First off, let’s get that pronunciation correct: it’s ga-VERTZ-trah-MEE-ner.  Gewürztraminer, besides being a fun way to show off your best German accent, is a great wine that has increased in popularity in recent years.  Besides Germany, it is grown in Alsace, France, and less notably, in California and Australia.

Gewürztraminer grapes are difficult to grow.  They require cold conditions, but can be easily damaged by frost.  Gewürztraminer lacks natural defenses against many diseases that attack vines, and is not a very productive grape varietal, producing very small clusters of grapes even when the vines are in peak conditions.  The grapes have thick, tough skins which protect extraordinarily high sugar contents.  The high sugar content also means that Gewürztraminer grapes can be made into very successful dessert wines.  In dry Gewürztraminers, this can translate to very high alcohol contents.

The Gewürztraminer grape makes an aromatic and pungent wine.  Gewürztraminer means “spice grape,” and it’s true to its name, an exceptionall full-flavored wine that can include tastes of pepper, cinnamon and nutmeg.  It is extremely full-bodied, especially for a white wine.  It has a strong aroma with identifiable tastes of lychee, an Asian seed that is sweet and nut-like or fruit-like in character.  Gewürztraminers taste of lychee because the two share many of the same aroma compounds.  Gewürztraminers that fall on the drier side may have a bouquet that includes passion fruit, roses, and flowers.

Gewürztraminer pairs well with fruits and cheeses, especially Münster.  It has a rich, oily character that complements game and other oily meats, such as smoked salmon.  It is one of the few wines that pairs exceptionally well with Asian food, especially dishes with curry, chinese five spice, or capasicin (hot pepper).

Don’t be intimidated by the name–try this excellent, fulll-bodied white wine soon!

Along with Chardonnay and Sauvignon Blanc, Riesling is considered one of the world’s greatest white wines.  Riesling has a long history, even for a wine: it has been produced for at least 600 years.  Rieslings are highly versatile: they cover a widerange from dry, crisp wine perfect for a spring picnic, to  highly sweet dessert wines with complex, unctuous flavors.

Riesling grapes originated in the Rhine region of Germany.  They are highly  aromatic, imparting flowery, perfumed scents and high acidity to the wines they produce.  Riesling grapes are known for their expression of terroir, or the unique qualities of the soil they are grown in.  In addition, Riesling wines are hardly ever aged in oak barrels, meaning that their flavor and aroma is not changed by the addition of flavor compounds from the wood.  As a result, Riesling is prized for its clean, pure reflection of the soil in which its grapes are grown.

Riesling grapes need a rare environment: cool, with lots of sun and protection from the wind.  Small microclimates that fulfill these conditions often produce the best Rieslings.  Vineyards in Germany along the Mosel River and the French region of Alsace produce what are arguably the world’s best Rieslings.  Other notable areas are: Washington, Oregon, and in California, Santa Barbara, Monterey, Santa Cruz, and Mendocino.  Australia, South Africa, Austria, Chile, Switzerland, Russia, Yugoslavia, and Italy also grow Riesling grapes, but their product is generally of lesser quality.

Riesling grapes are fairly hardy in that they withstand cold well, but one rainy day can ruin a whole crop.  Riesling grapes left on the vine in wet weather develop the Botrytis cinerea fungus, more commonly known as Noble Rot.  The name “Noble Rot,” is truly a contradiction in terms, for this fungus is actually welcome by viticulturists.  In the late 18th century in Johannisberg, a vineyard’s workers received permission to harvest too late.  The grapes began to rot before they were picked, but the resulting beverage was remarkably tasty.  Noble rot causes the grapes to shrivel and the juices to evaporate, resulting in a wine with a sweeter, more concentrated and dynamic flavor.  This is particularly suited to Riesling grapes, which have the acidity needed to balance out the added sweetness, and in fact, Noble Rot helps to produce many great Riesling dessert wines.

Riesling’s flavor profile is highly fruity, balancing its high acidity with flavors of apple, pear or apricot, and floral aromas of rose and violet.  Because its taste so faithfully reflects its soil of origin, Rieslings can also have natural mineral tastes like flint, steel, and gunmetal.  Aged Rieslings can develop a distinct petroleum taste, but because it develops in grapes grown in ideal conditions and is thus present in often-great wines, these petroleum notes are actually prized by wine connoisseurs.

Riesling pairs well with many food.  Try the lighter, crisper Rieslings with delicate dishes like poached fish or simple salads.  The sweeter, more full-bodied and minerally Rieslings pair exceptionally well with foods with strong spices and sauces, especially Asian foods.

Celebrate the beginning of spring by trying a Riesling tonight!

Ahh, Sangiovese.  Despite its delightfully Italian name (which, incidentally, gives you a great opportunity to do your best Godfather impression), Sangiovese is a great wine that has been loved for a long time.  The first literary reference to Sangiovese was made in 1722, but it is most likely much older than that.

Sangiovese is a bit similar to Chianti, because Chianti is made from 70% sangiovese grapes.  Here’s a handy analogy: Sangiovese is to Chianti as Cabernet Sauvignon is to Bordeaux.  (OK, that was a mouthful.  But it’s still a handy way to think about the relationships between these wines.)  Both Sangiovese and Cabernet Sauvignon are made solely from grapes that are most often seen as a component of mixed-varietal wines.  But alone, they make great wines too.

Sangiovese grapes have thin, delicate skins and can easily rot if exposed to the damp.  As a result, they thrive in a hot, dry climate, and so are very popular in Tuscany.  But because it’s so easily influenced by climate, the sangiovese grape takes careful and knowledgeable cultivation.  The quality of Sangiovese varies from vino di tavola at the lower end to the best classico superiore.

In flavor, Sangiovese is a fruit-forward wine.  Often, flavors of blueberry, cherry, strawberry, violets, and plums are evident, and Sangiovese can often have a faint floral aroma.  Sangiovese isn’t as bold as, say, Cabernet Sauvignon–it’s generally medium-bodied, moderately tannic and moderately acidic, but can range to assertive and robust with a slightly bitter finish.  Because of its balanced, smooth character, Sangiovese pairs well with many dishes, making it great to share at a restaurant with people who are eating different entrees.  Try it with chicken, red meat, fish, pastas, and even cheeses.

Chianti used to be regarded as an inferior wine.  But in the last 40 years, this simple red has undergone what might be bigger changes than any other varietal out there.  Chianti is made mostly from Sangiovese grapes: one of the hardest kinds of wine grapes to grow.  In the past, growers over-cut the Sangiovese vines, and also mixed the resulting wine with other varietals (some Chiantis were only 50% Sangiovese) led to a shoddy product: Chiantis were often low in taste and too acidic.  In the ’80s, Chiantis experienced a revival.  Superior Sangiovese grapes were rediscovered, and regulations became more stringent (now, a Chianti must be at least 75% Sangiovese, and the remainder must be an approved varietal).  As a result, today’s Chianti is a much better product than it used to be.  Many Chianti brands have also lost the traditional straw basket in favor of a sleeker, re-vamped look.

Chianti is the traditional wine of Tuscany.  Tuscany, which lies in the hilly country between Florence and Siena, has been producing Chianti for 700 years.  Today, seven areas of Tuscany produce Chianti: Classico, Colli Aretini, Colli Fiorentini, Colline Pisane, Colli Senesi, Montalbano and Rùfina.  Chianti produced in the central Classico area is traditionally regarded as the best.

Chianti is a strong, bold wine: very dry and tannic.  It pairs well with foods with strong spices or flavors; it will overwhelm a dish that’s too delicate.  That said, it’s great with a huge variety of foods, like pork, chicken, and beef, but obviously, its classic pairing is with Italian food.  Chianti was made to be drunk with pasta, and pizza.  And despite its recent improvements, most bottles are still relatively inexpensive, meaning that you can snap up a great bottle for a wallet-friendly price.

Chianti isn’t a crowd-pleaser, like a Merlot or a Chardonnay.  It’s more of an all-or-nothing wine: some like it, some hate it.  Which side of the fence do you fall on?