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 ​

  We're learning about Shiraz today. Strap in.

​Varietal Overview: Syrah and Shiraz

History and Cultivation
    While Syrah and Shiraz are both produced by a grape that is genetically identical, there is a reason that winemakers have given two different names to the wine produced from the same grape; the wines produced are certainly not identical! The history behind the grape that produces these wines is somewhat of a legend. However, genetic tracing has linked the origin of the grape to somewhere in the southeastern wine region of France close to the Rhone. Further research showed that the Syrah/Shiraz grape we know today is the result of a cross between two varietals that are mostly obscure today and grow almost exclusively in that region.
    Although botanical genetic research has conclusively found France to be the origin of this grape varietal, other legends have been told that links the secondary name of wine produced by this grape, Shiraz, to the ancient capital of the Persian Empire. In this legend, Shiraz grapes were brought over to the Rhone region of France and it is these grapes produce modern-day  Old World French Syrah. This tale is not backed up by scientific evidence, however, which is why wine experts now almost unanimously agreed that this grape varietal originated in France.
    In the Rhone region today, Syrah continues to be the main grape varietal grown, and is used to produce wines such as Hermitage, Cornas and Côte-Rôtie. These grapes have thick and deep red skins that translate over to the dark ruby-red to purple color of the wines they produce. Growers tend to cultivate these grapes on high ground with limited soil and ample drainage. Some like to say that Syrah likes to “reach for the sky” due to the vines’ affinity for mountainous terrain. The grapes have a tendency to be late-ripening, and can be harvested as early as September but also are picked well into Autumn. Climate-wise, these grapes have been successful in a variety of temperature ranges worldwide and in most of the world’s premiere wine-growing regions such as in Australia, the United States, Greece, and Portugal.


Tasting Profile and Pairings
    So obviously one grape variety with wines of two different names must produce a spectrum of flavors. This is indeed the case with Syrah and Shiraz, but more importantly these terms are used to distinguish Old World from New World bottles. French bottles will be names “Syrah”, while Australian wines of the same grape will be labelled “Shiraz”. Although these names originated as simply nominal differences for the same wine, they have evolved to form characters of their own and carry with them a connotation of much different flavor.
    Old World Syrah is frontloaded in flavor, massive, and masculine. It is one of the deepest and boldest reds in existence, and as such has a strong tannic presence, medium acidity, and a heavy feel on the palate. Fruit is evident in this wine, but these fruit flavors are deep and dark, and balanced by non-fruit notes such as tobacco, smoke, chocolate, vanilla if oaked, allspice, and even bacon (for some!). Among the fruits that can be detected in a French Syrah are blackberry, blueberry and boysenberry. As a bold wine, Syrah pairs well with equally bold foods, and one of the best ways to do this is by having a bold dish that incorporates flavors from Syrah’s native Rhone home, such as fennel, lavender, or thyme. Obviously this deep dark red can handle well with rich, fatty meats such as a New York strip, or even barbeque spareribs. For a vegetarian twist, try a grilled veggie burger!
    New World Shiraz, particularly that which is produced in Australia, is typically more syrupy and fruit forward. Make no mistake, however, this is still a rich wine! Fruit in this wine is typically ripe and jammy, such as plum, and often has a hint of pepper. Some can even detect savory flavors such as leather and dry earth in Shiraz as well. Barbeque spareribs are also a great choice to complement this wine, but try adding a bit more spice such as anise and clove. ​

Try This Recipe with a Bold French Syrah
Vegetarian Ratatouille ​

     So last night we had a killer Australian wine tasting and a big shout out to everyone that came.  Also, let's think positive thoughts about the land down under because there is quite a bit of it on fire at the moment. Today let us read about Rose wine.

​Deep Dive into Rose Wines

     So today I believe we at Wine Republic have found an editor to help with my videos. I'm quite pleased. And on top of that the intern has written about Riesling.  

​Varietal Overview: Riesling

History and Cultivation


A great number of the world’s most believed wine varietals originate in France, yet many forget that there is a different European source that produces one of the sweetest (although not all sweet), sparkling, and most aromatic white wine varieties; German Riesling. Riesling grapes are thought to be native to the Rhine River region in Germany, with first notable mention of the varietal happening in 1435, which outlines the sale of several Riesling vine cuttings to German Count  John IV of Katzenelnbogen. Interestingly enough, modern DNA fingerprinting has traced the parentage of Riesling to a Medieval peasant wine known as Gouais blanc.
Since its first mention, Riesling vines have been a staple in German wine country, and have only grown in popularity. This popularity skyrocketed in 1787, when the Archbishop of Trier, in a push to increase wine quality, sent an order that all “bad” vines of any varietal be replaced by Riesling vines. Today, Riesling continues to stand tall as Germany’s signature and most popular grape variety.
    Riesling is thought to have first spread out of Germany around 1477 when it was first introduced into Alsace, France. Here it was highly lauded by the Duke of Lorraine, and has stuck within the region ever since. Introduction into other world regions appeared much later, particularly around the 19th century when it was introduced to such wine-growing giants as Australia, New Zealand, and the United States (cooler regions such as Washington state, the Finger Lakes region in New York, and Michigan).
    Riesling grapes themselves are delicate in composition, and this understanding is carried forward into the wine production process. However this is not to say that these grapes cannot withstand the elements. From a vinicultural perspective, Riesling is fairly hearty in the field and is able to withstand frost, pests and rot, which is why this varietal can grow in many regions where other grapes cannot; namely the Rhineland. The white varietal grapes are naturally acidic, highly aromatic and perfumed, which translates over to the finished product. This aromatic wine is almost always unoaked to preserve the pure flavors and scents of fruit and flowers. Producers tend to use late-harvest in order to tone down the acidity of these grapes. Overall, Riesling grapes are known to have a high affinity for terroir, meaning that the grapes are apt to pick up strongly on the flavors of the land within which it is grown. The grapes are relatively small and grow in fairly compact clusters, and thrive most often in cooler climates such as their native land in Germany.


Tasting Profile and Pairings
    Due to the grape’s affinity for picking up the flavors of the land, there are noticeable differences that help to distinguish Old World (German) versus New World Riesling. However one thing is common amongst these different wines; Riesling is almost never used in a blend. As mentioned before, it is a delicate wine, and therefore these unique flavors must be preserved and can easily get lost when combined with other grapes. In all Riesling production, extreme care must be taken not to crush or bruise the skin of the grapes. Doing this could release unwelcomed tannin into the juice which would produce a bitter flavor that would drown out the delicate fruit notes.
    German Old World cool-climate Riesling often has strong notes of green apple and other delicate green tree-fruit, yet there is a wide spectrum of flavor possibilities and it is difficult to find a one-size-fits-all description for Old World Riesling. These wines can range anywhere from dry (trochen) to sweet (suß), depending on differences in production and harvest (with later harvest being optimal for a sweeter wine). “Trocken Riesling” or dry Riesling, is the most common variety produced in Germany. This wine tends to have a higher minerality, crisp, light, and refreshing. These aspects of the wine make it great with hard-to-pair food such as Chinese dishes, Tex-Mex with cilantro, salads with vinegar-based dressings, sushi, and Thai food. It is best not to overpower this wine with dark, heavy meat, but it can handle a variety of light-yet-flavorful sauces and spice.
    New World Riesling tends to be associated with slightly warmer climate production, and a cornucopia of tropical and stone fruit. As expected, these wines also have a great degree of variation in flavor and therefore it is difficult once again to use a single set of descriptors to describe such an array.
    Riesling has a unique quality when aged, and this is the formation of petrol notes. From a chemical standpoint, this phenomenon occurs due to the formation of a chemical known in short as TDN. For those who are expecting a sweet, floral wine, this can be slightly off-putting and seem misplaced. However, some of the most highly regarded and expensive Riesling bottles are aged to this character. German Riesling drinkers tend to be more averse to petrol flavor than those who drink other Riesling (such as that from Alsace), which has caused the German Wine Institute to go so far as to eliminate the descriptor “petrol” as a possible aroma in German Riesling. However it is important to note that if a bottle of Riesling smells somewhat like your cars gas-tank, it may just be a high-end wine! ​

     You want organic or biodynamic wine? You've come to the right place. Today our super intern is speaking about Malbec.

​Varietal Overview: Malbec

     History and Cultivation
    Yet another well-loved grape that traces its origin to French wine country, Malbec is a native of the town of Cahors in the south of France. The first reference of the grape dates as far back to the 16th century, where the varietal was originally known by the name Auxerrois. Originally, the first Malbec vines were grown inland of Bordeaux on the bank of the River Lot. However, somewhat forced migration occurred when a major frost devastated 75% of the grape crop particularly near Bordeaux in 1956. Although some vines were replanted in Cahors and used in red blends, Malbec acreage in France was steadily declining, which made it prime-time for introduction into other wine growing regions throughout the world.
    One of the most important immigration stories in Malbec’s history is that which brought the varietal to Argentina in the 1800s. The provincial governor in Argentina at the time, Domingo Faustino Sarmiento, instructed a French agronomist to bring vine cuttings overseas. Here it found success being grown in Mendoza, the country’s premiere wine region. This one is a massive success story, as Malbec quickly became Argentina’s most widely-grown grape variety and has become known as the country’s signature red grape.
    With Southern France and Mendoza being two highly distinct growing climates, it is easy to see how versatile Malbec vines are. In its homeland of France, vines grow in a temperate climate regulated highly by the River Lot. In Mendoza, however, Malbec vines are subjected to much warmer temperatures and a greater variety of terroir, being grown from the foothills of the Andes to low country plains. This being said, wine enthusiasts can tell the difference in these grapes not only in the finished product, but in the raw grapes themselves. Malbec grapes grown in France are typically medium-sized, growing in semi-loose bunches. In Argentina, however, these grapes are noticeably smaller and grow in tighter bunches. Due to this difference, it is thought that the original vine cuttings brought over to Argentina in the 1800’s were a clonal variety from French Malbec that eventually went extinct in France but flourished across the pond.  Although Malbec is grown in many other regions throughout the world including the United States and Chile, it is still very much known for its differential production in Argentina and Cahors, France.


Tasting Profile and Pairings
    In general, Malbec is characterized by the deep coloring of the wine which it produces. This translates over to a flavor profile that is also distinctly deep, although there are noticeable differences between the two best-known Malbec wines; France and Argentina. This is not surprising, as these regions have much different growing conditions and differences in the grapes themselves as discussed above. French Malbec is medium to full-bodied, dark purple in color, and much higher in tannins, leading to a drier, inkier wine with aromas ranging from tobacco to raisin. Compared to a Cabernet Sauvignon, however, the tannins in these wines are much lower and therefore can be paired with leaner red meat. French Malbec can stand-up against bold spices as that which is found in Mexican, Cajun, Thai, or Indian preparations. In the cold months of winter where comfort food is king, try a nice dry French Malbec with hearty beef stew!
    Argentinian Malbec is much more fruit-forward and with a plusher, juicier taste. This can be attributed to the warmer climate which brings out the sugar and fruit in the grapes. These wines have significantly less acidity and instead are characterized by dark and sweeter fruit notes such as plum and black cherry. Argentinian Malbec is publicized as easy drinking, well-rounded and with plenty of fruit, and can still be paired with plenty of red meat. A blue cheese burger is a budget-friendly and easy meal that can amplify the slightly-lighter body of Mendoza Malbec and bring out the dark fruit. For a more formal occasion, try roasted lamb with mint. ​

Try this Recipe with Malbec on a Cold Winter Night!
Hearty Beef Stew ​

Ingredients
3 lb. (1.5 kg) boneless beef chuck (trimmed)
4 thick slices Applewood-smoked bacon, chopped
2 Tbs. canola oil
Kosher salt and freshly ground pepper
1 yellow onion, chopped
3 carrots, cut into chunks
3 celery stalks , cut into 1/2-inch (12-mm) lengths
2 garlic cloves, chopped
2 Tbs. unsalted butter
6 Tbs. (2 oz./60 g) all-purpose flour
4 cups (32 fl. oz./1 l) beef stock or broth
2 Tbs. tomato paste
1 Tbs. chopped fresh flat-leaf parsley, plus more for garnish
1 tsp. minced fresh thyme
1 tsp. minced fresh rosemary
1 bay leaf
1 1/4 lb. (625 g) red-skinned potatoes


Method
Position a rack in the lower third of an oven and preheat to 325°F (165°C). Cut the beef into 1 1/2-inch (4-cm) cubes and set aside. In a large Dutch oven, cook the bacon in the oil over medium heat, stirring occasionally, until the bacon is crisp and browned, about 7 minutes. Using a slotted spoon, transfer to paper towels to drain and set aside. Pour the fat into a heatproof bowl. Return 2 Tbs. of the fat to the pot and heat over medium-high heat. Season the beef cubes with salt and pepper. In batches to avoid crowding, add the beef and cook, stirring occasionally, until browned on all sides, about 5 minutes per batch. Transfer the beef to a plate.
Add another 2 Tbs. of the fat to the pot and heat over medium heat. Add the onion, carrots, celery and garlic and cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in the butter and let it melt. Sprinkle with the flour and stir well. Gradually stir in the stock, and then stir in the tomato paste, the 1 Tbs. parsley and the thyme, rosemary and bay leaf. Return the beef to the pot and bring to a boil. Cover, place in the oven, and cook for 1 1/2 hours.
Cut the unpeeled potatoes into 1-inch (2.5-cm) cubes, add them to the pot, stir, re-cover and continue cooking until both the meat and potatoes are tender, about 45 minutes more. Season the stew with salt and pepper. Serve at once, garnished with parsley and the reserved bacon. ​

     Happy Monday everybody! Movie review today for all you Tool, Pucifer and Perfect Circle fans. Blood Into Wine review.

“Blood Into Wine” Documentary: Rock ‘n Roll Meets Winemaking ​

Jerome, Arizona; A small, quaint mountain town that is rocky, hilly, and what some are calling the “new Napa”. Among those that have taken to its soil is multiplatinum recording artist Maynard James Keenan, owner of Caduceus Winery and Merkin Vineyards. Keenan, with his hard-rock, heavy voice and crass personality, is not who most would consider the face of the American wine industry. So what brought Keenan and many others out to the hot desert of Northern Arizona to cultivate wine? For starters, consider the novelty of it; Places like Napa, Sonoma, and the Willamette Valley are well known, established, and bursting with vineyards. As a new winemaker looking for a place to lay roots (pun intended), why set up camp right in the middle of the big players with multi-million-dollar production facilities and land when you can be a part of an up-and-coming region that could be the future of American wine? On that note, if that new winemaker happens to be a button-pushing recording artist, that’s even more to talk about!
        More importantly, though, is the unique interest that Maynard had in getting into the wine industry. Many celebrities are known to get involved a variety of expensive hobbies, but this isn’t simply that. Maynard’s impetus to start producing wine was more than just an interest; it was a passion that developed into a love. Maynard describes how his developed interest was really a moment of self-discovery. In his own words, “something clicked”. Maynard Keenan isn’t just hiring out all his labor, however. Instead he gets his own hands dirty. With this, he has learned a significant amount about the vinicultural needs of the vines. Through the years, he has also become much more concerned with sustainable farming practices, including thoughtful water usage, which is a hot-button topic in the water-starved American Southwest.
    Northern Arizona wine country isn’t what many think as the typical Arizona Landscape, however. Most of us picture endless rust-colored dirt, tall, mean-looking succulents, and tumbleweeds galore. In the Northern region near Jerome, however, the landscape changes drastically. Here there is significantly more green, and forests complete with deciduous and evergreen trees. In fact, more of the problems relating to temperature in this region are actually cold-related as compared to the sweltering heat of the low Phoenix valley. The dry, porous soil, gentle slopes, and more temperate climate is highly conducive to grape-growing, which is why many of those who are interested in getting into the industry are so drawn to the area. Unlike land in America’s most renowned wine-growing regions, land in northern Arizona is significantly less expensive. Napa Valley land will cost an aspiring wine-maker nearly half a million per acre. Compare that to northern Arizona land, which averages under $50,000 an acre. This isn’t to say that vineyards can be run on pennies when in Arizona, but it does go to show just how much of a “best kept secret” the region is. As it stands, to the general public, Arizona vineyards may as well be “growing wine on the moon”. This is bound to change, however, as many major makers have taken trips to this new region to scope out prospective land. For Maynard Keenan, this means that Caduceus Winery may be considered one of the flagship establishments of the next great American wine region.
    Obviously wine grown in the Verde Valley of Northern Arizona is still in its early years, and decades more of cultivation, tweaking, and word-of-mouth marketing are needed to consider this area “well-established”. As many wine-lovers know, mature vines tend to produce a much more steady crop and more stable flavor. As it is right now, most makers in the Verde
Valley are making blends in order to “tinker” with the volatile flavors of the many young grapes that are currently being grown. Most of the time, these blends contain some grapes that are not even grown in Arizona. For example, one of the first wines ever conceived by Maynard at Caduceus Winery is “Premer Paso”, meaning “first step”. It is a soft, aromatic blend of both red and white grapes; a unique blend indeed.
Over time, we may see a greater number of varietal bottles come out of this region, yet this is not currently the case. However, the first step to full varietal production was the bottling of the first Caduceus wine with 100% northern Arizona grapes on April 10, 2009. As Maynard puts it, all of the elements of the northern Arizona landscape came together to produce a wine that is “far less California” than anticipated, and much closer to something that comes from the Left Bank of the Bordeaux in France. This is intriguing, as some of the finest Old World wines come from the Left Bank, and are well-loved worldwide. Not to mention, most of those vines are by no means young, and have decades of weather and soil in their roots. For Arizona winemakers like Maynard Keenan, this is a promising future, and a distinguishing factor that sets these wines apart from their next door neighbors in California. Especially with the institution of French wine tariffs and the inevitable surge in import wine prices, this may mean that the “next best thing” is a Northern Arizona wine with similar flavor characteristics.
Try it out: For those of us who have tasted an Arizona wine, may we be considered the trailblazers! ​

     Here at Wine Republic we focus on sustainable, organic and biodynamic wines. We also look for the best people to surround ourselves with and our intern is no exception, she's a killer. Today she schools us on wine chemistry.

​(Bio)Chemistry 101: Winemaking Style!

Chances are most people on the street with at least a high school education are familiar with the basic concepts of general chemistry; chemical reactions have inputs and outputs, where the inputs, known as the reactants, come together to form an entirely different chemical compound(s), known as the product. As most people know, winemaking is no exception.
The fermentation process itself is probably most familiar to any person with a surface-level knowledge of wine and spirits. However before we can get to that step, the real science begins with knowing when to harvest the grapes. Winemakers must have quite the green thumb, at least when it comes to grapevines. In order to create the best product possible, the grapes must be harvested when the balance of sugar, phenolics (such as tannins that give wine its dryness and color), acid, and aroma compounds are just right for the style of wine which is to be produced. Some wines, such as many white varietals, will require higher levels of acid and lower sugar, whereas other varietals may need a higher sugar content and minimal acid. As a general rule-of-thumb, sugar levels will go up as the grape spends more time on the vine. This comes from the storage of carbohydrates that builds up in the roots and trunk of the grapevines as more and more photosynthesis occurs due to continued sun exposure. In a similar fashion, as these sugar levels rise, acidity tends to diminish due to the use of this acid in cellular respiration which coincides with a rise in potassium levels; all this leads to a rise in the pH within the fruit.  Sugar levels are not only important in determining the sweetness of the wine that is to be produced, but also the overall alcohol content. More sugar available means more alcohol can be produced from that sugar.
Directly before fermentation, the grapes must be removed from the vine and crushed. This process is time-sensitive, as once a grape is plucked from the vine, it is cut off from continued nutrient supply and begins to turn to vinegar. During this step, sulfur dioxide is added to the crushed grapes to prevent oxidation and maintain purity of the product by preventing growth of bacteria (ick!). At this point, enzymes can also be added to help break down the skins of the grapes and release more juice.
Now comes the fun part: fermentation! This step, as most know, is what produces the alcohol that makes wine exclusive to us folks that are lucky enough to be 21+. In order to jump-start the process, live yeast is added to the mixture. This yeast facilitates the fermentation process by feeding on the sugars in the mixture. For those science nerds out there, here is the overall equation:
C6H12O6 —> 2C2H5OH + 2CO2


    For those who do not consider themselves science nerds, here’s the breakdown: Glucose sugar (the most common sugar used in metabolism of living cells, including us) is fermented by the yeast to produce alcohol and carbon dioxide. This process doesn’t happen all at once, but rather in a series of complicated steps. This process can vary in length, but usually takes about 2-3 weeks in total. This process must be actively stopped, however. This can be done in a variety of ways such as via chemical additives (like potassium sorbate), rapid change in temperature to “stun-kill” the yeast, or fortification by adding a higher alcohol.
    
    Once fermentation is completed, professional winemakers will purify the product. This can be thought of as filtering the wine, but often times to a much higher and complex level that allows for the removal of microorganisms, unwanted salts, and unwanted solids. Although much of this is filtered out, many minerals are still retained in the wine, which become a characteristic aspect of its taste. In general, 0.4% of the weight of the grapes can be attributed to mineral compounds such as magnesium, phosphate, and potassium, which are picked up from the soil during growth on the vine. These compounds not only contribute to flavor, but also are important key-players in the intermediate steps of the fermentation process as well.
     So this fermentation process gives wine its taste, but what about the aroma? As any wine-lover knows, not all wines are equal, especially when it comes to the nose. Chemically speaking, the scent of a wine comes from a group of compounds called monoterpenes. These chemicals are responsible for many of the floral and fruity scents that we so love. However, these monoterpenes are not the only player in the scent game. Another important chemical reaction occurs in oak aging. When the skins of the fruit hit the oak of a barrel, one of two important reactions can occur depending on the type of grape. In white wines, contact of the skin to the oak causes the formation of a compound known as diacetyl, which gives the characteristic buttery nature that is found in many wines such as oaked Chardonnay. In red wines, this same contact triggers the formation of vanillin, which, just as it sounds, is responsible for the vanilla hint that many oaked reds carry.
    In short, there is indeed a complex and extensive chemical science behind the flavors, sensations, and smells that make up a good quality wine. The beauty in this process is how all of these chemicals interact dynamically, and how winemakers can vary their processes to “tweak” the overall composition of the wine just by letting chemistry take its course. ​

     Hey everybody, it's Wine Republic. MNs 1st wine shop that specializes in sustainable, organic and biodynamic wines. Today our intern is talking about Sauvignon Blanc.
​

Varietal Overview: Sauvignon Blanc ​

History and Cultivation
    The Sauvignon Blanc grape is indigenous to the South West region of France, and it is from this that the varietal gets its name. Sauvignon comes from the French word Sauvage, meaning “wild”, and blanc meaning “white”. This “wild white” variety was first intentionally cultivated in the 18th century Loire Valley and Bordeaux, France. Even though this wine traces its roots to the French wine country, some of the best known Sauvignon Blanc produced today comes out of New Zealand, specifically Marlborough. Many argue that this varietal put the country on the winemaking map. In fact, as it currently stands, Sauvignon Blanc is responsible for roughly 85% of New Zealand’s wine exports worldwide!
    The fruit itself is bright green and has a tendency to flower late. However, although these vines flower later, they ripen quickly and therefore winemakers must be cautious in timing the harvest. If picked too late, the grapes will develop dull flavors and an unpalatable acidity. This too can occur if the vines are subjected to prolonged periods of high heat. That being said, Sauvignon Blanc vines flourish most in a cooler, more temperate climate that still gets plenty of sunlight.
    Differences in the winemaking process can greatly influence the flavor of the end product of Sauvignon Blanc. For example, winemakers can vary the flavor profile of the wine by changing the amount of contact that the skins have to the juice once the grapes are crushed. Temperature that fermentation is carried out at is another variable. Some winemakers prefer a cooler fermenting temperature, while others prefer warmer fermentation.


Tasting Profile and Pairings
    These differences in the process of Sauvignon Blanc winemaking result in a marked flavor distinction between Old World and New World wines. A knowledgeable taster will be able to pick up on these differences instantly and determine where the wine was produced. In Old World production, typically associated with the Loire Valley and Bordeaux in France, warm fermentation of the grapes, early harvesting, and un-oaked aging (although some of these wines may also be oaked) bring out the minerality in the wine while toning down some of the fruitiness. The finished product will be pale yellow and present much greener flavors than those wines produced in the New World. Although certainly not fruity, these wines do have notes of citrus fruit, and can be distinguished by a distinct grassiness on the nose, as well as herbaceous flavors such as green bell pepper. The best food pairings with Old World Sauv Blancs are just as green! Recipes that are herb-forward, such as herb-crusted whitefish or chicken, will pair nicely. Grassy green vegetables such as asparagus also bring out the best in this wine. ​

​Try this Recipe with an Old World Sauvignon Blanc
Herb-Crusted Tilapia

​Try this Recipe with a California Sauvignon Blanc
Seared Sea Scallops with Lemon Butter Sauce

​Ingredients
1 tablespoon unsalted butter
1 pound scallops
Kosher salt and freshly ground black pepper, to taste
FOR THE LEMON BUTTER SAUCE
2 tablespoons unsalted butter
2 cloves garlic, minced
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves


Method
Melt 1 tablespoon butter in a large skillet over medium high heat.
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm. To make the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.
Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.

     If you don't enjoy Merlot, then we cannot be friends. Our intern at Wine Republic will tell you why!

​Varietal Overview: Merlot

History and Cultivation
    Merlot’s recorded history begins back in the 18th century, with its first written record being from the found notes of a French official in Bordeaux in 1784. In this notation, the official spoke extremely highly of the varietal, labelling it as one of the best of the winemaking grapes of the time. It has been said that the name Merlot comes from a local black bird that took a particular liking to the grapes on some of the first vines that were planted in the Left Bank region of the Gironde estuary in France. From France, the grapes were introduced to the Italians and the Swiss sometime during the 19th century. As is the case with many other popular varietals, Merlot vines started popping up in most of the world’s major wine-producing regions, including California, Argentina, South Africa, New Zealand, Spain, and Australia. Oddly enough, Merlot is even grown in China, which is not typically thought of as a region of the world that grows fine wines.
    Today, Merlot is the most widely planted grape by total area in France, with over 288,000 hectares of vines cultivated, and is described as producing wines that are the true zenith of Bordeaux vintages, particularly coming from the Right Bank. The grapes’ popularity is so extensive that it even has its own holiday, Merlot Day, celebrated November 7 every year! Winemakers have even taken to crossing Merlot with many other varietals to produce new hybrids such as Ederena, Carmine, and Rebo. In addition, Merlot is often used to make many of the famous “Bordeaux Blends” coming out of France.
    Merlot vines can be identified by large, plump fruit growing in loose bunches which ripen fairly early. This quick-ripening can be tricky for winemakers, who must be careful not to allow the grapes to overripen past due. Although this aspect of the growing process is up for debate; some prefer an early harvest to retain acidity, while others believe that the best Merlot wines come from a later harvest. The grapes themselves have a thinner skin, which translates over to a finished product with noticeably less of a tannic nature than a bold red such as Cabernet Sauvignon. These grapes also tend to have a higher sugar content in comparison to other reds, and a wide spectrum of flavor potential. Vines grow best in cool, iron-laden clay earth that is well-draining, as these grapes are grown under water stress. Therefore, vines that are grown on gentle slopes will likely do better than those grown at the base of a hill/in a valley.


Tasting Profile and Pairings
    Merlot is one of those wines that has the potential to vary greatly in taste depending on where and how it is grown and produced. This versatility is partially what makes this wine so popular throughout the world; there is something for everyone!
    In general, Merlot wine has a smooth, velvety feel. These wines are typically dry with a slight sweetness, moderate acidity, and a smoother overall feel than that which is found in other reds such as that in Cabernet Sauvignon, although the two wines do tend to be considered fairly similar. A good quality Merlot has a noticeable fruitiness and a medium body. Although there are general differences between Old World, cool-climate Merlot and New World, warmer climate Merlot, this is one of those varietals that can have even more variation within these categories due to minute differences in the growing and production process.
    Classic Old World Merlot from France will have a slightly higher tannic presence than that grown in New World vineyards such as in California, and is significantly more structured. These French Merlots will have an earthier flavor, and can be among some of the richest of the Merlots produced in the world. Notes of boysenberry, blackberry, and plum are prominent in these wines, which also can have a powerful finish with charcoal, tobacco, and rich espresso. Due to the cooler climate in the Old World region of France, Merlot grown here tends to pick up on more of the earth and less of the sun. Oak-aging is typically mild in French Merlot production, and significantly less extreme as compared to California Merlot. This being said, these wines pair well with lightly spiced dark meats, roasted chicken, turkey, or game hen. In general, proteins in the “middle weight” category are often best. Oven-roasted vegetables are also an easy pairing here, such as turnips, carrots, and sweet potatoes.
    American and other New World Merlots tend to be much more fruit-forward due to the high exposure to sun during the grape-growing process. To complement this, many producers are using extensive oak-aging to help round out the body of their wines, often times using American oak. These wines, therefore, will have a much fruitier flavor with cherry, raspberry, and other juicy red fruit. Hints of cocoa and a slight spice are common, and plenty of vanilla is detected due to the American oak-aging process. These wines can pair well with Italian-style fennel sausage, baked pasta and veggie bakes, and savory rabbit. ​

​Try this Recipe with a Fruity California Merlot
Honey Garlic Roasted Pork Tenderloin

Ingredients
1 pound Pork Tenderloin
FOR THE RUB:
1 tablespoon garlic salt
1 tablespoon garlic pepper
1 tablespoon onion powder
1 teaspoon chili powder
1 tablespoon fresh minced thyme
1 tablespoon fresh minced rosemary
2 tablespoon butter
FOR THE HONEY GARLIC SAUCE:
1/2 cup honey
1/3 cup brown sugar
1 tablespoon garlic (minced)
1/2 cup light soy sauce
1/3 cup orange juice
1 tbsp cornstarch + 2 tbsp water for slurry
Method
Preheat oven to 400 degrees. Remove any fat from pork.  Using a fork, puncture the pork in several places. 
Add all the rub ingredients together in a small bowl and spread on all sides of the pork, pressing firm to really get the rub on the pork.  Using a heavy skillet, heat over medium high heat and add butter.  Allow to melt then place pork in skillet and sear just until brown, flipping to sear all sides, about 2 minutes. 
Place skillet in the oven and roast for 20 minutes.  Meanwhile in a small sauce pan add all ingredients for honey garlic sauce, except the cornstarch and water.  Whisk to combine and bring to a slight boil.  
Combine the cornstarch and water to create a slurry and add to sauce.  Whisk until slightly thickened. Remove from heat and set aside. 
Remove pork from the oven and baste with honey garlic sauce.  Place your oven to "HI" broil and broil pork for 3 minutes to allow sauce to caramelize.  Let rest 5 minutes covered, slice and garnish with fresh chopped thyme and rosemary. ​