Apple, hawthorn and honey notes. Albarino.

History and Cultivation
    Spanish vino blanco. If you ask a wine-loving Spaniard to name their country’s quintessential white wine varietal, they would most likely answer with Albarino. The name Albarino stems from the root words Albus (Latin), albar (Galician), and alvar (Portuguese), all meaning “white”. Also known as Alvarinho, this white wine was thought to have been introduced to the Iberian Peninsula in Spain sometime in the 12th century by French Cluny monks. Many believe that this white varietal is actually a clone from a Riesling vine from the Alsace region of France. However, this claim is highly speculative, as the earliest known mention of a Riesling wine came from the 15th century, well after the first known documentation on Albarino.
    Currently, Albarino is grown most heavily in the Rias Baixas wine region in the western Galician coastline of northwest Spain. However, this white varietal is also being cultivated in neighboring Portugal, most commonly in the Vinho Verde region. Although these grapes are highly revered and are used to produce well-loved white wines, they have not been one to travel far-and-wide geographically, as many grape varietals often do. However, Albarino has made its way over to the United States, where it is currently being cultivated in California, Oregon, and Washington state, and even to a lesser extend in Australia.
    Albarino is often grown with a unique method that can distinguish it from other grapes in the field. In Spain, Albarino vines are grown in pergolas above the ground. Vines will typically be spaced far apart, which ensure that each section of each vine has enough exposure to the sun and elements, ensuring even ripening. This practice was preceded by hundreds of years of these vines growing naturally and happily along the trunks of overhead poplar trees in Spain. Albarino grapes have been found to respond well to heat and humidity and often flourish. However, like many other varietals, vintners often use water stress in order to limit yield and instead maximize flavor in each grape. During harvest time, Spanish vintners must take meticulous care to quickly transfer the harvested grapes over to a temperature-controlled environment, as they are prone to quick oxidation. After this, fermentation is almost always exclusively carried out in highly controlled stainless steel chambers.


Tasting Profile and Pairing
    Traditional Albarino from Spain is crisp and refreshing, with a distinctive botanical aroma of light flowers. This, therefore, is the perfect wine to drink on a hot summer day (but also is just as great year-round when paired correctly with food). This is one wine that should not be waited on. It is best to drink Albarino while its young, as it is not a wine that holds up well in the bottle. When fresh and at its best, this wine is delicate with citrus fruit flavors, hints of melon, peach, and nectarine, and a detectible hint of lees as well. It is high in acidity, and often has a lingering finish with a slight bitter note at the end due to the thickness of the grape skins. However, if left much longer than 16 months in the bottle, Albarino wine can taste stale and wheaty, so drink early! The best food pairing for this wine is undeniably in the seafood category. This makes sense, as the best Albarino grapes are grown in close proximity to the Atlantic Ocean. Flaky white fish such as cod or tilapia is the perfect pairing for Albarino, as are seared sea scallops, grilled shellfish, lobster, or king crab.
    Albarino produced outside of its native Spanish land has been made to appeal to the palates of those in Europe and America, which leads to wines that have noticeably riper fruit flavors, and are overall richer and slightly heavier in body. However, this is not to say that Albarino outside of Spain would not pair well with light fish, as it still very much is a match made in heaven. However, richer Albarino bottles can pair with slightly heavier fish dishes such as a swordfish steak. ​

Try this Recipe with a Crisp, Refreshing Glass of Albarino
Lemon Garlic Grilled Sea Scallops ​

ngredients
Scallops
Olive Oil
Lemon Juice
Garlic
Italian seasoning
Salt and Pepper


Method
In a medium sized bowl combine olive oil, lemon juice, garlic, and Italian seasoning. Salt and pepper the scallops and add to the bowl and toss in marinade to coat. Let marinate in the fridge for about 30 minutes. Place the scallops on a grill over medium high heat. Let cook on each side for about 2 minutes or until cooked throughout and slightly charred. ​

     A little technical difficulty we've been dealing with so today 3 wines people! Carmenere, Grenache and Cab Franc.
​

Varietal Overview: Grenache ​

History and Cultivation
    The Spaniards are to thank for this red grape varietal (where it is known by the traditional name, Garnacha), which is among one of the most highly cultivated red grapes in the world today. In addition, It is the chief varietal that is responsible for making one of the world’s most famous and high-quality reds; Châteaunef-du-Pape. It is likely that the Grenache grape originated in the Aragon region of northern Spain, where it was originally called Tinto Aragones, meaning  “Red of Aragon”. Although it originated in Spain, today it is most prevalent in France in terms of acreage planted, specifically in the Rhone region, which is the first international land that Grenache grapes saw outside of Spain. After its introduction into France, Grenache grapes have spread to various wine-growing regions around the world, including Australia, the United States, and Italy.
    Grenache vines thrive best in hot and dry climates, such as that of its native land in Aragon, Spain. Oddly enough, due to the vines’ thick, woody stalks (often growing in a “wood canopy”), these grapes grow well in regions that are prone to frequent gusts of wind, such as in the Mediterranean. Although not fragile, Grenache grapevines can be slightly picky when it comes to climate, and will only grow best in only the warmest viticultural regions. Yield on these vines is relatively high, so growers often induce water stress (most common in Old World European Grenache wine) to limit the yield of fruit and instead enhance the flavor of those grapes that do grow. These grapes are early to bud but almost always last to be harvested, and are exposed to ample warmth and sunshine which produces high levels of sugar within the fruit. In the wine-making process, this ample sugar translates over to a fairly high alcohol content.
    Due to the high level of sugar in Grenache grapes, winemakers will often use them in the production of sweeter port wines or fortified dessert wines, especially in France.


Tasting Profile and Pairing
    Often times, Grenache grapes are used as a component of red blends in order to add some sweetness and body. Grenache grapes are notoriously low in tannins, acid, and phenolic compounds. Due to the low level of phenols, Grenache wine can tend to oxidize fairly rapidly if not treated correctly during the winemaking process. If this occurs, the color of the finished product will be muted. In most cases, winemakers working with Grenache grapes will use a slow, drawn out fermentation that is carried out at a cooler temperature than average. Overall, finished Grenache wine will be tastefully sweet with a hint of spice, and full of juicy red fruit such as strawberry and raspberry, making it the perfect blending component with a bold, more tannic and harsher red like a Syrah.
    Old World Grenache from Spain has plenty of this juicy red fruit and sweetness, but also displays a delightful herbal aroma. This wine will pair nicely with plenty of braised meat such as beef, pork, veal, or game. Due to the low tannins and acidity, spicier dishes can also be paired with Grenache wines. However, be careful not to pair with too much hot spice, as the higher alcohol content in Grenache can clash with overly-spicy food.
    New World Grenache wines tend to have a distinctive aroma of licorice. Often times, New World American Grenache have slightly juicier and more in-your-face fruit flavors that can be used along with the detection of licorice to distinguish it from traditional Spanish Grenache. ​

​Try this Recipe with a Nice, Fruity Red Grenache
Braised Chicken Thighs with Carrots, Potatoes, and Thyme

​Varietal Overview: Carmenere

Try this Recipe with a Nice Glass of Chilean Carmenere
Chicken Mole ​

​Varietal Overview: Cabernet Franc

History and Cultivation
As far as the world of wine is concerned, Cabernet Franc is a relatively newer varietal. It is thought that this grape originated in the Libournais region of Southwestern France sometime within the 17th century. Cabernet Franc grapes have a history rich in…well, history, as they were originally established in the Loire valley of the Libournais region by the prominent Cardinal Richelieu. At this time, however, Cabernet Franc was not known by its modern name, and was instead called by a different name, Bouchet. Why, do you ask, would a perfectly good French name like Bouchet be replaced with something which takes much longer to say and write? The fact of the matter is, Cabernet Franc was not called what it is today until it was cross-bred with Sauvignon Blanc grapes to produce Cabernet Sauvignon, which is this grape’s main claim to fame. When Cabernet Sauvignon grapes took off, Bouchet became Cabernet Franc and has henceforth been known by this name.
    Today, Cabernet Franc grapes are one of the few main red varietals used in the famed Bordeaux Blends of France (along with Merlot, Cabernet Sauvignon, Petit Verdot and Malbec). In fact, these grapes are used most often in red blends, even beyond those produced just in Bordeaux, such as California’s famed Meritage Blends. Outside of France, Cabernet Franc is grown in many wine-producing countries such as Australia, New Zealand, Italy, South Africa, the United States, and even Hungary and Canada! With the great array of climates that this grape varietal grows in, it has particularly been found to thrive in cooler regions, and is typically early to bud. The vines are thick and strong, as are the fruit which they produce. Cabernet Franc grapes are typically small in size, deep purple to black, and have relatively thin skins (which translates over to a slightly less tannic wine than that produced by the closely-related Cabernet Sauvignon; and often times, Cabernet Franc is thought of as the “feminine side” of Cabernet Sauvignon). Winemakers tend to classify these grapes as “yield sensitive”, meaning that although Cabernet Franc vines have the ability to produce a high yield of grapes, it is best to limit yield (often via water stress), as an overabundance of grapes can lead to wine that is vegetal, bland, and less flavorful overall.


Tasting Profile and Pairing
    Cabernet Franc is what many would call an “easy drinking” red wine, and the more tame relative of Cabernet Sauvignon. Many will say that new wine produced from slightly under-ripe Cabernet Sauvignon grapes has a similar flavor to that produced by Cabernet Franc grapes, as these wines tend to be slightly lighter both in color and flavor profile. As far as wines go, Cabernet Franc can be classified as medium-bodied, with a very palatable and soft tannins (especially as compared to Cabernet Sauvignon). Sommeliers call this wine the perfect food-pairing red, as it has a delightfully savory taste, especially those Old World bottles, full of green bell pepper, tomato, raspberry, and even roasted jalapeno, which gives the wine a natural level of spiciness that sometimes offsets the mild tannins. Old World style Cabernet Franc typically is heavier on the spice and savory flavors than that produced in the New World, and can be paired easily with a variety of foods. Try pairing an Old World Cab Franc with dishes that have a tomato base and herbal components, such as spaghetti and red sauce, or even roasted root vegetables for a lighter dish.
    New World Cabernet Franc tends to be richer and more full-bodied than Old World bottles when grown in a warmer climate, and therefore is less intense in the savory side, and instead enhanced on the fruit side (especially raspberry jam, cherry, and cassis). These wines are often times aged in oak, which adds flavors of baking spice and cedar. Often times, the warm climate brings out a slight sweetness in these grapes, which adds flavors of roasted red pepper instead of green pepper. All food pairings mentioned above will also work for New World Cabernet Franc. ​

Try this Recipe with a Nice Glass of Cabernet Franc
Spaghetti and Fresh Herb Tomato Sauce ​

     You've heard of Chianti right? Do you know what varietal it is? It's Sangiovese, so let's get to it.

Varietal Overview: Sangiovese ​

History and Cultivation
    Now this grape is truly a “gift from the gods”, at least according to the ancient Romans. The name Sangiovese comes from the Latin term Sanguis Jovis, which literally translates to “blood of Jove”, referencing to the ancient Roman god Jupiter. As the story goes, the name Sangiovese was coined by ancient Roman monks of Santarcangelo di Romagna commune. With a name like that, it is no doubt that this grape varietal dates way way back to the time of ancient Roman winemaking.
    Nowadays, this grape is still synonymous with Italian winemaking, and is the most highly cultivated red grape varietal by acre in Tuscany, but is also grown in various regions throughout central Italy and in isolated areas in the northernmost and southernmost parts. Sangiovese grapes are grown elsewhere in the world as well, including France, Argentina, the United States, and Australia. Although most grapes tend to express terroir differences in the wine in which they produce, Sangiovese is one of the most variable when it comes to terroir expression and variations in vintages (often based on yearly weather patterns and method of cultivation). In Italy, it is both the blessing and curse of the wine industry, as it has the potential to produce grapes that go into some of the finest wines, but also can produce some train wrecks if not grown by a skillful vintner.  This isn’t to say that this grape is picky when it comes to soil, as it has the ability to grow in a fair variety of soil types. It does, however, do best in soils that have a high level of limestone or clay. The grapes tend to be early to bud and slow to ripen, and do best when temperatures during the ripening period are moderate to warm, but not hot.
    The real problem that winemakers often face with Sangiovese wine as a varietal is a variable quality in flavor and overall body. Some Sangiovese wines can be too acidic, lack color, and lack flavor. Often times, this poor quality can be a consequence of a grape varietal which has an extremely high yield, often to a fault! Too many grapes can lead to too little flavor. To compensate, Sangiovese is often used in red blends, such as the famed Italian Chianti. All Chianti wines will contain Sangiovese, but also contain Syrah, Cabernet or Merlot for a smoother, silkier finish.


Tasting Profile and Pairing
    Throughout its native land of Italy, Sangiovese is used in a variety of red “Super Tuscans”, some of the most notable red wines of Tuscany. Traditionally, Sangiovese produced in the Old World (Italy) emphasizes savory and earthy herbal flavors combined with leather, slight bitter cherry notes, and a subtle hint of tomato, and adds an interesting dimension to many Old World red blends. Typically dry, Old World Sangiovese is noticeably tannic with naturally high acidity. The savory nature of Italian Sangiovese makes it the perfect pairing with rare steak that is substantially marbled (since the tannic nature of the wine will cut through the fat nicely), as well as dishes with Italian sausage  (which makes sense, since it’s an Italian wine), or potato gnocchi with a  rich, earthy cream sauce or sage butter.
    In the New World, winemakers tend to aim to extract more of the red, plush fruit flavors that Sangiovese grapes can have while balancing out the acidity. Fruit flavors tend to involve cherry, plum, and black currant. As opposed to Italian Sangiovese, New World wine are typically earlier drinking and are best consumed within 3 to 4 years of bottling. ​

Try this Recipe with a Rustic Tuscan Sangiovese!
Italian Sausage Lasagna ​

Ingredients
1 pound Italian sausage (bulk, remove the casings)
1 clove garlic (minced)
1 (14.5 ounces) can tomatoes
2 teaspoons basil (dried)
1 teaspoon oregano (dried)
2 1/2 teaspoons salt (divided)
2 (6-ounce) cans tomato paste
10 ounces lasagna noodles (10 to 12 lasagna noodles)
3 cups ricotta cheese
1/3 cup Parmesan cheese (grated)
4 tablespoons parsley (fresh chopped)
2 large eggs
1/2 teaspoon pepper
16 ounces mozzarella cheese (shredded or thinly sliced)


Method
Gather the ingredients. Preheat the oven to 375 F. In a skillet, brown the sausage slowly; drain off excess fat. Add the garlic, tomatoes, basil, oregano, 1 1/2 teaspoons salt, and tomato paste. Simmer, uncovered, for 30 minutes, adding a little water if it gets too thick. In a large pot, bring salted water to a boil. Add the lasagna noodles and cook according to the package directions. In a bowl, combine the ricotta cheese, Parmesan cheese, parsley, eggs, 1 teaspoon salt, and pepper. In the bottom of a 9-by-13-by-2-inch baking pan or lasagna pan, place one layer of the noodles. Cover the noodle layer with a layer of mozzarella cheese and then spoon half of the ricotta mixture over the mozzarella. Spoon half of the meat sauce over the ricotta cheese layer. Repeat the layers (starting with the noodles), ending with mozzarella cheese. Bake for 30 to 40 minutes in the preheated oven. Remove the lasagna from the oven and allow it to set a few minutes before serving.
 ​

     Rough day at jiu jitsu. A little Nebbiolo might help

​Varietal Overview: Nebbiolo

History and Cultivation
    Nebbiolo grapes have a long history indeed, dating all the way back to the 13th century when they were first mentioned! The grape’s name is derived from the Italian nebbia, meaning “fog”. Peculiar as it may seem, the grapes likely got their name from the dusty white power that covers the fruit at the time of harvest, distinguishing these grapes from other varieties in the field. As the Italian name origin suggests, these grapes originate from Italy, native to the Piedmont region in the northwestern corner of the country. These grapes grew (pun intended) to great esteem in Italy throughout their history. In fact, in the 1500s, a fine was instituted to punish anyone who intentionally cut down a Nebbiolo vine. This fine ranged anywhere from a small monetary payment to having the offender’s arm cut off! The 16th century Italians didn’t play around when it came to wine apparently…
    Sure enough, Nebbiolo grapes made their way out of the Piedmont in the 18th century, when they were planted by British winemakers. Other than that these grapes make fantastic reds, the British also got on-board with Nebbiolo because of a shortage of wine imports from Burgundy. Politics are to blame here, as a long-standing conflict between the French and the British led to the Brits looking for a new wine source after having severed ties with French importers; that source happened to be Nebbiolo in Italy. Since then, Nebbiolo grapes have been grown in the US, Mexico, Argentina, Australia, and even Switzerland, where they are revered for producing fantastic red wines.
    Nebbiolo is picky when it comes to how it grows. It is an early budding variety, but late to ripen, leaving a wide range of time in between. Even during the ripening period, vintners struggle with un-even or hesitation of ripening, so careful watch of these grapes is needed to ensure that they are harvested at the right time. Nebbiolo grapes grow best in a warm and dry climate, as heavy rain and cool weather can have a negative effect on their growth. Since these grapes are naturally very acidic, the warm sun and dry weather allows a higher production of sugar which balances the flavor at the end of the day.  It is for this reason that even within their home country of Italy and despite the varietal’s popularity, they are only grown in a very narrow strip within the Piedmont region.


Tasting Profile and Pairing
    Traditional Old World winemakers in Italy take a very specific approach to the winemaking process when it comes to Nebbiolo. In this method, grapes are subjected to a long period of maceration, ranging anywhere from 30-70 days, in order to extract the optimal level of phenolic compounds and plenty of tannins. Fermentation is then carried out at very high temperatures, which tends to limit the fruit flavor and aromas of the wine initially. For this reason, in this traditional approach, Nebbiolo wine is best aged for quite some time to ensure that the final product is balanced. Often times this aging occurs for upwards of two years in order to let the fruit, tannins, and acidity get balanced out by the oak. The finished product is a lighter-colored, somewhat translucent wine that rivals Pino Noir in appearance due to the thinness of the grape skins (although has a slightly orange hue due to the aging), but is surprisingly full-bodied and highly tannic, with strong notes of bright cherry complemented by a noticeable acidity that makes this wine the perfect pairing for any hearty red meat dish such as braised veal or pasta Bolognese, just like the Italians like it! The grippy tannins and acidity of classic Old World Nebbiolo make it the perfect pair for dishes which feature olive oil and that are higher in fat.
    New World Nebbiolo can come from many of the usual suspects when it comes to fine winemaking; California, South Africa, and Australia. Although unlike many other popular varietals, Nebbiolo’s geographic spread is fairly limited due to its finicky nature when it comes to growing. Many growers have expected to get results like Pino Noir when cultivating these grapes, but have been frustrated at just how tricky Nebbiolo is to master. Of those that HAVE had success, New World winemakers often tend to take a slightly different approach to the production of Nebbiolo wine, blending both modernist and traditionalist approaches and taking using an intermediate time-period of maceration and more moderate fermentation temperature. Therefore, New World Nebbiolo wines (not all, but most) often do not need as much aging as the traditional Old World Nebbiolo produced in the Piedmont of Italy. These New World Nebbiolo wines are noticeably less tannic, slightly more aromatic with floral notes of rose petals, and filled with plenty of fresh red fruit including tart cherry, plum and cranberry. New World Nebbiolo will also pair nicely with richer meat, but can also be paired with a charcuterie board with Manchego or Pecorino cheeses and prosciutto, as the more fruit-forward and less tannic structure makes these wines an interesting pair with various hors d’oeuvres. ​

     Have you ever woken up sore? Maybe day after a workout or rough day at work? Oh, yes. I'm right there. So I wish I were in Argentina where it's warm and have a glass of Torrontes. What is Torrontes you ask? 

​Varietal Overview: Torrontes

History and Cultivation
    Many who are new to the world of wine may not have heard of Torrontes, the aromatic white wine-producing grape which is native to Argentina and known to produce the flagship white wine out of the country. In fact, there are actually three distinct varieties of Torrontes grape grown in Argentina; Torrontes Riojano, Torrontes Sanjuanino, and Torrontes Mendocino. Of these three, Torrontes Riojano is the most common and popular, known for the high-quality wines which they produce.
    Genetically speaking, DNA profiling has found that although these three grapes are EXTREMELY closely related, they are all slightly different, but all are the results from various crosses with Moscatel Amarillo (a form of muscat) grapes. Likely, the newly-minted crosses of Torrontes grapes grew unnoticed amongst their parental grapes for quite some time and were even blended into various wines. However, It is thought that the original wines produced from these Torrontes crossings were made sometime in the 19th century, as this is when the first original records mentioning the grapes date. Like most other popular grape varietals, Torrontes has ventured out of its homeland in Argentina and has found land in Chile and, surprisingly, Bolivia. Unlike many of the world’s most popular varietals, Torrontes grapes have not been cultivated in many of the most popular viticultural areas on the planet such as in France or in the United States. Although some other countries grow grapes that are similar to the three original Torrontes grapes from Argentina (such as Spain), it is unclear and unlikely that these grapes are a product of vine-cutting transport, and are likely just distantly related if that.
    These three Torrontes grapes may all be remarkably similar, but there are some noticeable differences, especially when it come to the appearance of the grapes as they grow on the vine. Torrontes Sanjuanino and Torrontes Riojano tend to grow in large, loose bunches with light pale-colored grapes. Torrontes Mendocino, on the other hand, grows in smaller, more compact bunches with smaller grapes that are a darker yellow. Typically speaking, Torrontes grapes grow best in high altitudes and sandy soil, such as in the Salta province of northern Argentina. The sandy soil creates a dry environment that allows the vines to be water-stressed, which leads to a lower yield per-vine, but better quality and more concentrated grapes. Add in some hot sun and dry heat and these grapes flourish.


Tasting Profile and Pairings
    All in all, these wines are best for early-drinking, tend to be highly aromatic (often with floral components such as rose petals), fresh and crisp but also with a nice smooth feel on the palate due to moderate acidity. The quality of the wine produced by these grapes is highly dependent on the skill-level of the winemaker, as maintaining an appropriate soil acidity can mean the difference between a bitter, chalking wine or a floral, crisp wine. Many say that the best Torrontes wines are produced from the Riojano variety grapes, grown in the high-altitude soil of Salta, Argentina. Torrontes wines are typically made in a dry style yet have a sweet nose that can give the illusion of a sweeter wine. The nose of Torrontes wines involves plenty of jasmine, rose, geranium, and honeysuckle. Typically, winemakers like to preserve the delicate floral aroma of Torrontes wine by using steel-barrel as opposed to oak-aging. These wines will pair nicely with most Thai peanut dishes, spicy empanadas, or other spicy Asian dishes. Due to the crispness, moderate acidity, and balanced fruit, Torrontes can stand up against dishes with some spice.
    There are some slight differences between the varieties of Torrontes grapes in the wines that they produce. Torrontes Riojano is revered as producing the “best” and highest quality of these wines. These grapes tend to have enhanced aromas, and a good balance between acidity and sugar. Torrontes Sanjuanino has similar characteristics to the Riojano grapes, but most say Sanjuanino still comes in second as far as aroma and balance of flavor is concerned. These wines also tend to have slightly more minerality than the other varieties. Torrontes Mendocino is not nearly as revered as the other two varieties, and it is for this reason that planting acreage of these grapes is steadily in decline. This variety produces wines that are not nearly as aromatic or balanced. Therefore, wine experts will almost always recommend trying Torrontes Riojano first, as these grapes produce the Torrontes wines that are most representative of the fine quality Argentinian whites that can be produced. ​

Try this Recipe with a Crisp Torrontes Riojano!
Spicy Thai Peanut Noodles ​

     In my younger, crazier days I lived in Spain. I knew nada about wine, let alone the specific varietals available west of the Pyrenees. There is some truth to the saying that "youth is wasted on the young," but hopefully we learn and can pass it along. So today we're going to learn about Tempranillo. Also as a reminder we need to welcome Chris to the Wine Republic family as our new film guy and editor extraordinaire to help roll out vlog Jiu Jitsu Wine. Enjoy.

History and Cultivation
    Spain’s very own black-skinned Tempranillo grape isn’t often the first name that come to mind when thinking of common red wines, but it certainly can stand up to the classics like pinot noir and cabernet sauvignon. The history of these grapes dates back over 3,000 years ago, when the Phoenicians brought vine cuttings over to the Iberian Peninsula (modern day Spain and Portugal), where they quickly were established and remain as one of Spain and Portugal’s signature fine wines.
Today, Tempranillo grapes are most widely cultivated in the Rioja and Ribera del Duero regions in Spain, located in the north central portion of the country. Although these grapes are primarily known in Spanish and Portuguese wine production, they are grown in pockets around the world, including in the western coast and southwest United States, South America, New Zealand, Australia, and Argentina. It is thought that the introduction of this grape varietal to the western hemisphere occurred with the Spanish Conquistador travels in the 17th century. All in all, Tempranillo grapes are actually the fourth most planted grape variety worldwide. In fact, the grape is so revered that it is considered one of the “nine red noble grapes”, which are known to produce top-quality wines indicative of their native regions.
Tempranillo grapes typically grow best at higher altitudes (such as in the mountainous terrain of northern Spain), but is subject to show great changes in growth and flavor when grown in different climates. The climate of the grape’s native region of Ribera del Duero and Rioja is somewhat unusual, and therefore Tempranillo grapes are one of the few varietals that can thrive in a continental Mediterranean climate. In the summertime, daily temperatures can peak at over 100 degrees Fahrenheit, while still dropping massively to below 30 degrees Fahrenheit at night! This means that the grapes must be able to withstand these dramatic temperature fluctuations in such a short period of time. Oddly enough, these grapes are not necessarily considered hearty, as they are subject to viticultural hazards and issues in fruit quality during periods of draught or heavy rain.
The name Tempranillo comes from the Spanish word Temprano, meaning early. Obviously, this is indicative of the early ripening of these grapes. However, for those that love to look at fall colors, Tempranillo can easily be identified in a vineyard, as it is one of the few varietals of grapes whose leaves turn bright ruby red in the later months of the year!


Tasting Profile and Pairing
Tempranillo wines range in color from medium ruby to garnet, and the wines have low viscosity, moderate acid and noticeable tannin structure. The wine tends to appear more translucent than other full-bodied reds, such as Syrah, due to the thin skins of the grapes. Both New World and Old World Tempranillo tends to be medium to full-bodied.
Although Old World Tempranillo (Spain and sometimes Portugal) is often savory with a fairly even balance between earth and fruit, it is also often blended to produce sweet and fine Portuguese Port Wine known as Tinta Roriz. Most Old World Spanish Tempranillo has a fine balance between cherry and leather flavors, and is oak-aged in American or French Oak, giving more body to the wine. One of the key characteristics of many Old World Spanish Tempranillo wines is the muddled-orange hue that the color of the wine can pick up due to the longer aging process (common in the longest-aged wines, known as Gran Reserva). Fruit flavors in most Spanish Tempranillo range from dried fig to tobacco and dill. As the sommeliers say, “what grows together goes together”, and that is truly the case for this wine. That being said, the best pairings for Spanish Tempranillo include signature dishes such as  Spanish roasted pork, chorizo, or baked ham. For Gran Reserva Tempranillo, try red meat with a little more char, such as grilled lamb, tuna, or veal. Vegetarian dishes can be put in the mix too, as almost anything with roasted red peppers or pimento will pair nicely.
New World Tempranillo can be just as full-bodied, but also offer up a greater variety of red-fruit flavors and tend to be more fruit-forward. Typical American Tempranillo, for example, will have less of an earthy body and lack the strong presence of leather that characterizes the Spanish version. What these wines lack in overwhelming earth, they make up for in fruit such as tomato sauce, strawberry, and cherry. As is the case with Spanish Tempranillo, the New World versions of this wine will pair nicely with red meat, but can also be paired with lighter dishes such as grouper, vegetable stew, and roasted chicken wings. The fruit-forward and slightly less complex body of this wine makes it perfect for pairing with starters such as aged cheese as well. ​

​Try this Recipe with Spanish Tempranillo

Ingredients


1 lb pork loin cut into 1/8" slices
1 tsp oregano
1/2 tsp crushed red pepper
4 Tbs olive oil
1/2 tsp Kosher salt (paleo diet: sea salt)
3 tsp paprika Spanish smoked type is best


Method
In a glass bowl mix all the ingredients except for the pork and greens. Place in a freezer bag or glass bowl and add the sliced pork loin. Refrigerate for 24 hours. To cook: Heat some olive oil in a large skillet and quickly fry the pork slices, This is the "a la plancha" method or quick frying over high heat. You can also grill over fire or "al carbon" on your outdoor grill. A minute or 2 on each side over high heat on the grill will be enough since the slices are very thin. ​

     Do you know what quince is? It's a lovely fruit that features in Chenin Blanc. Let's go.

History and Cultivation
    This white grape varietal dates as far back as the 9th century to the Anjou region of France (where it was most likely known by the name Chenere), and from there it travelled within France to the Loire Valley in the 15th century, where wines made from this varietal are said to have originated. It was only after this establishment in the Loire Valley that the grape received its modern name, Chenin Blanc, after Mont Chenin, a specific wine region in the Middle Loire.
    Although this grape varietal originated in the wine giant that is France (where it is still being grown today), it is most well-known today for its white wines out of South Africa. Chenin Blanc is South Africa’s workhorse, and is only growing in acreage. It is believed that Chenin Blanc arrived in South Africa in a shipment of vine cuttings sent to the Dutch Navigator Jan van Riebeeck in the Cape colony by the Dutch East India Company in the 1600s. Today, Chenin Blanc remains the most widely grown wine-producing grape variety in South Africa, where it is known by a colloquial name, Steen. This varietal is so famous in South Africa, in fact, that it has its very own website for the Chenin Blanc Association of South Africa (check it out at www.chenin.co.za )!
    Chenin Blanc grapes bud noticeably early in the growing season, but the fruit ripens late. This can be somewhat difficult for wine growers in the Loire, which is one of the northernmost viticultural areas in all of France. The high risk of frost and freezing temperatures in between the time period from budding to ripening makes for great variation in the crop. Although this time gap could be seen as a negative, there are some positives. When hit with a particularly warm and dry Autumn in Loire, Chenin Blanc grapes are susceptible to what is known as “noble rot”. Although not a palatable name, this fungus (Botrytis cinerea)) is actually beneficial in the production of Chenin Blanc dessert wines. The fungus eats away at the outer portion of the fruit and allows the skins of the grapes to become permeable, causing significant water loss which leads to the grapes becoming shriveled and overripe with sweet juice. In a crude sense, noble rot turns wine grapes into primitive raisins. In South Africa, Chenin Blanc grapes are produced in a wide variety of locations, which allows great versatility in the overall product.
Tasting Profile and Pairings
    Chenin Blanc truly is among the most versatile grape varietals out there (comparable to Riesling), as it can produce some of the sweetest of the sweets and driest of the dry. The Old World of the Loire is no exception. As we looked at before, noble rot due to variations in the autumn climate can lead to some killer sweet dessert wines, but this is by no means the end of the story for French Chenin Blanc. Grapes are typically picked by hand due to a tendency to ripen unevenly, and the earlier grapes are used to make highly acidic, dry whites with a high minerality with flavors of pear, quince, chamomile and even ginger. Grapes picked slightly later in the Loire Valley tend to produce off-dry, rich white wines with an aromatic nose and deeper flavors of ripe pear, jasmine, passion fruit and honey. When oaked, these wines tend to play like Chardonnay, with a butteriness that is not overpowering but definitely detectible. Ripe grapes picked in the Loire Valley are used to produce sweeter styles of French Chenin Blanc, which have flavors of dried persimmon, toasted almond, mango, and mandarin orange. Clearly, Chenin Blanc can be a chameleon in terms of flavor profiles when grown in France, even in such a narrow region!     
Typically speaking, fresh and fruity early-harvest Chenin Blanc from France pairs great with vegetable dishes or crisp salads, as the flavorful minerality and crisp nature complements the veggies. For a main course, try a slightly-oaked or mid-harvest off-dry French Chenin blanc with a rich, meaty whitefish such as swordfish.
Due to the difference in climate between the hot and dry South African terrain to the cool and variable region of the Loire, there are some over-arching differences that distinguish the Old from New World bottles of Chenin Blanc. In South Africa, Chenin Blanc wines tend to take on a array of more exotic fruit, whereas French Chenin Blanc tends to be more minerally and often times a bit chalky on the palate.
South African Chenin Blanc is typically thought of as being notoriously fresh and fruity with a marked acidity. Some of the most characteristic South African Chenin Blanc wines have a floral aroma with complementary fruit salad flavors ranging anywhere from guava, melon, and apricot, to pineapple. As is done in many French styles, oak aging can add some noticeable depth to these wines and introduce a buttery richness that makes Chenin Blanc a great addition to a meal. Oak-aged South African Chenin blanc will include a host of rich flavors such as honey and nuts, and will perfectly complement Brie or Camembert as a starter. ​

     Somm.  This doc tells the tale of Court of Master Sommeliers. We're a crazy bunch. At least the real ones.

​The School of Wine: Somm Movie

The term master sommelier carries a significant amount of weight in the world of wine and food. In fact, it is a term that signifies that a person has reached the premiere ranking when it comes to understanding all aspects of wine. Classically, a person is only called by the term sommelier when they are a dedicated wine steward in the restaurant industry. However, some may consider it more like earning a degree of sorts (although there are dedicated programs for that, too!), as becoming a sommelier requires extensive study not just in wine, but other consumable indulgences including spirits, sake, beer, and tobacco.
    In order to become a master sommelier, trainees are required to pass an extensive comprehensive exam of 3 different parts:
1) Theory: The theory portion of the exam tests for a comprehensive knowledge of regions, sub-regions, districts, and villages which produce wine and other spirits/tobacco. An individual must be able to recall or correctly identify which wines, etc are produced in these geographic areas. This includes wine laws, understanding of specific wineries, and geographic variations. If this isn’t difficult enough, this portion of the exam is in 5 DIFFERENT LANGUAGES; Spanish, Portuguese, Hungarian, Italian, and German. In short, this is the component of the exam that is dedicated to culture.
2) Service: In this segment, a hypothetical restaurant is set up (including full table settings!). The Master Sommelier candidate must then be able to make appropriate wine recommendations for different food selections. However, the most important element of the service portion of the exam is the ability to maintain a cool, professional, and collected demeanor in a variety of situations that may occur when acting as a serviceperson in a fine restaurant. Students must be able to “act the part” in terms of etiquette, as is required by the high-end restaurants that employ Master Sommeliers.
3) Blind Tasting: Four minutes and ten seconds are allotted to accurately describe six wines; three whites, and three reds. The candidate must then be able to 100% correctly identify the structure, body, alcohol, Old or New World, warm or cool climate, possible varietals, possible vintages, and then make an educated guess as to what the wine is. There is no room for error in this portion, and it is this section of the exam that calls upon the most extensive array of knowledge. Generally, students are taught to go through this portion of the exam by using an organized methodology called “The Tasting Grid”. Simple in name but by no means simple in execution, this memorized table hits all aspects of wine tasting and systematically categorizes a wine so that the taster can then identify the bottle. Although taste and smell are subjective in nature, the tasting grid takes the subjectivity out of tasting. After all, specific tastes and smells come from tangible, objective chemical compounds formed in the process of winemaking. Tasting note descriptors can range from the standard and mundane cherry and strawberry to the strange and comical such as “grandma’s closet”. As somm students like to say, “wait you haven’t smelled that before?”. In fact, many say that going through the process of learning the taste and scent descriptors causes a person to realize just how little they have been exposed to. For example, who walks around all day licking wet rocks and sniffing dirt?
    As the documentary points out, all three parts of this Master Sommelier exam takes place in less than 3 week’s time, with the tasting portion taking place in Dallas, Texas. Needless to say, in the world of wine, this exam rivals the bar exam in law, CPA exam in accounting, or board exams in medicine. Like these other professional exams, there is no room for waffling when it comes to deciding to undergo the strenuous path to become a Master Sommelier. Students must dedicate the whole of their lives to understanding wine, and many describe it as a way of becoming enculturated and an alternative way of travelling the world. They must have the necessary passion, drive, competitive nature, and desire to learn. When studying for the exam, a person is not simply learning a narrow breadth of information related specifically to wine. Instead, they are studying world climates, geography, consumption history, cultural food, social variations, and chemistry that goes into the production of wine.
    Although the study of wine is an ancient one, the first Master Sommelier exam took place in the United Kingdom only 51 years ago in 1969. To date since this first exam, only 269 individuals in the WORLD have successfully passed and earned the highest title in the Court of Master Sommeliers. In short, receiving a diploma by the Court of Master Sommeliers doesn’t just certify a person to choose wine to pair with food, but recognizes years of tasting, learning, associating, and appreciating. ​

     The first blind tasting that involved California wines and French wines shook the world. Because at the time it was assumed that only the French could make great wine. An English fella by the name of Steven Spurrier changed all that. And here's the story. A couple of things though, there was no boxing ring and a couple of the characters were made up. But it's still awesome.

​The True Story of California Wine’s Coming to Fame: “Bottle Shock” Movie Synopsis

The wine industry makes an appearance in the world of Hollywood film in this 2008 movie, based on a true story, starring A-listers Chris Pine and the late Alan Rickman. As many good wine stories often do, this one begins in France, with Paris-based British ex-pat wine expert Steven Spurrier (Alan Rickman), the founder and owner of the high-end pretentious Académie du Vin, established in 1973. L’Académie (which has been re-launched today in an online version) holds the title as France’s first privately-held independent wine school, and was established in a brick-and-mortar location adjacent to Spurrier’s pre-existing wine shop, Caves de la Madeleine.
    At its naissance, Académie du Vine was established to educate eager learners on the world of fine wine, with special emphasis on teaching British and American ex-pats, as Spurrier himself was at the time. His tastings (and sales through Caves de la Madeleine) were heavily dominated by French wine and therefore had extreme bias to domestic wines. This trend wasn’t specific to Spurrier’s shop, however. In the early 1970s, the fine wine world was heavily dominated by European winemakers, typically the producers of Old World wines. Although wine surely was being produced in countries outside of Europe, the predominating school of thought at the time was that the only “good wines” came out of Europe.
Spurrier himself was among those who believed in the supremacy of European wine. That being said, in 1976, Spurrier hopped across the pond to America, where west-coast winemakers were attempting to make a name for themselves in California. At this point in time, California wines were nowhere near as revered as they are now. In fact, America was relatively non-existent on the world stage of wine. So why would a snobby European sommelier such as Steven Spurrier waste his time in the Golden State? Well big things were set to happen back at Académie du Vine on May 24, 1976, namely a blind taste test which would come to be known as the “Judgement of Paris” (more on that in a moment!).
So Spurrier made his way to the US of A to pick up some scrappy young California wine to bring back over to his shop in Paris (and to taste some of the Colonel’s Kentucky Fried Chicken as shown in the movie, but that may have to be fact-checked…). Hence the name of the movie, “Bottle Shock”, which refers to the strange alteration or dulling of wine flavor that can occur when wines are shaken up during travel. In reality, the cure to this “wine ailment” is simply time. The pros will tell you to give the bottles time to rest before opening them up after travel.
Chardonnay and Cabernet Sauvignon would be the two varietals of choice for the 1976 showdown. Spurrier played fair, and made sure to pick up a selection of California wines from a variety of winemakers and cellars; Stag’s Leap Wine Cellars, Ridge Vineyards, Heitz Wine Cellars, Clos Du Val Winery, Mayacamas Vineyards, Freemark Abbey Winery, Chateau Montelena, Chalone Vineyard, Spring Mountain Vineyard, Veedercrest Vineyards, and David Bruce Winery. No shortage of selections there, and likely an extra bag-check or two at the airport. In the Hollywood adaptation of the story, Spurrier (Rickman) and local Napa vintner Bo Barrett (Chris Pine) recruit fellow patrons at the airport to grab a few of the bottles to carry-on themselves to lighten the load!
California vintners who spoke with Spurrier were hesitant of the reasoning behind the tasting, however. Many called Spurrier out for attempting to humiliate the Americans by putting their amateur California wines up against the well-established and renowned French bottles. Although we can’t really blame the Californians for this hesitation. After all, up until this point, American wines were nothing more than a blip on the radar, and the chance of a “big break” coming in the form of a blind tasting at one of the world’s most prestigious wine capitals was slim-to-none (with the emphasis on slim!).
Come May 24, 1976, and a set of 11 judges of mixed French and American origins sat down for a blind taste test to critique French and Californian wines. Judges were asked to rate each wine out of a possible 20 points, with 20 being the highest score. In each category, Chardonnay and Cabernet Sauvignon, the highest rated wine (taken by an average of scores between the 11 judges) was Californian. Talk about a world-class competitive upset. Needless to say, EVERYONE was surprised, and the result was an overwhelming command of respect for the New World American winemakers, especially given the fact that a reporter from TIME Magazine was in attendance. Although the French were not great sports when it came to the loss, which resulted in Spurrier being banned from the French wine tasting tour for an entire year as a punishment for supposedly tarnishing the French wine reputation. As we know now, French wine has been A-OK. So has American wine, however. In fact, many cite this event as the single most important moment in the upward trend in American wine history, which gave California the world-renowned name it has today in the world of wine. The implications go much further than just respect for American wine, however. After the results of the competition hit the mainstream, wine lovers worldwide began to take a more open-minded look at where good wine can be grown, which allowed the industry to expand to the geographic level it is at today. ​

     Oh the joys of Minnesota. Tons of snow people, that's all you need to know. And because it's cold as balls out we're gonna talk about a wine for such times to warm the soul. Zinfandel to the rescue.

​Varietal Overview: Zinfandel

Try this Recipe with a Classic California Zinfandel
Pulled Chicken Sandwiches ​