Podcasts about malolactic

Play Episode Listen Later Jul 18, 2022 73:52

Elizabeth (Liz) Gabay, Master of Wine, is the world's foremost expert on rosé and a big part of her career has been studying, writing about, and understanding rosé. Ben Bernheim, her son, is now learning from her wisdom and and is a specialist in his own right. The two of them have just completed the excellent book “Rosés of Southern France” (which is now available on Amazon for purchase. Liz is largely responsible for shifting the tide on rosé and helping people to understand that this wine is its own serious category that deserves thought, study, and consideration. In addition to the new book, Liz is the author of “Rosé: Understanding the Pink Wine Revolution,” and she is also a contributor on rosé in Decanter, The Drinks Business, The Buyer, SevenFiftyDaily, Meiningers, and many more prestigious publications. Photo: https://www.elizabethgabay.com/about/ The wisdom these Liz and Ben have on the subject of rosé is vast, and they are so fun, engaging, and real, that they make it all so interesting and accessible. This is an incredible education on rosé and will enjoy every minute of listening to these fantastic humans. Photo: Ben Bernheim, taken by me when we were partners in a Beaumes de Venise mini-class in the Rhone Valley 4/22 Here are the things we discuss in the show: Liz talks about her background and how she got into wine. She discusses how, when she took the MW, it was a professional certification, and how it has changed dramatically over time. She discusses how she got into rosé, and how Ben got involved in it as well. Then we get into the nuts and bolts of rosé Liz and Ben define rosé (harder than you think!). We discuss he book's intro and what rosé is really about: “We love rosé. We love its diversity, its complexity, and the infinite combinations of terroir, grape variety, vintage variation and winemaking that we find around the world. Many people think we're crazy. They see rosé as a pale pink lightly alcoholic swimming pool tipple that somehow tastes better if you're wearing a bikini. That isn't what this book is about. “ Photo credit: Canva Liz and Ben tell us about rosé winegrowing: Grapes that are commonly used(red AND white!) The role of terroir in rosé The picking decisions and harvest parameters that matter in making rosé Climate change and how it is affecting grapes for rosé We talk next about rosé winemaking We discuss the various ways to make rosé – direct press, limited maceration and saignée We talk about some of the key factors in rosé winemaking: Time on the skin Yeast strains Co-fermenting with whites Fermentation vessel (oak v. stainless) Temperature control in fermentation Malolactic fermentation vs. no MLF Aging/storage vessel and time – oak, cement, glass, amphora, etc Photo credit: Canva Liz and Ben tell us why rosé, can be ageworthy and why most isn't. We also talk about lightstrike and why clear bottles are the worst thing for rosé. We cover the wines of the southern Rhône -- Tavel, Luberon, Ventoux, the rosés of Provence and Bandol and the wines of the Languedoc-Roussillon. We have an interesting conversation about Costieres di Nimes, which really drives home how certain regions can be outstanding but if they don't send in samples to writers, or market their wines, they remain unknown. Liz and Ben help us understand how to buy better rosé. They provide some shortcuts for finding better wines – like looking for sub regions in Cotes de Provence such as Ste. Victoire and La Londe. We talk about how using Google maps to see where the winery is located can help you get better wines (e.g., If it's in a cool mountain area, it may be crisp, if it's nearer the ocean the wine may be fatter). They discuss how essential it is to find out about the producer, since often producers want you to see the name “Provence” and buy the bottle…if you poke around a bit you may get a better idea about what you are getting so it's not a surprise or disappointment Liz and Ben tell us about the trends in rosé – why it has become so popular, and what are great regions we should keep an eye on. Liz's recommendations for countries/regions that have been making intresteing rosé (besides France!): Austria, Greece, Sicily (Etna especially), Spain (Clarete from Sigales, Rioja, Ribera del Duero, Navarra), Portugal (Douro, pink Port), Israel. We end with a conversation on the future of rosé and what Ben and Liz hope for the category. This is a fantastic conversation about a category of wine that is experiencing a big paradigm shift. Liz and Ben are some of the most normal, kindest, smartest people I've met in wine in a long, long while and the show is sprinkled with a ton of industry information – insider things that can help shed light on what goes on with producers, negociants, and writers. I hope you enjoy and you are motivated to buy their wonderful book! Reach out to them at https://www.elizabethgabay.com/about/ Photo credit: Canva ________________________ From our Sponsors... Wine Spies uncovers incredible wines at unreal prices - on big names or boutique brands from all over the world at up to 75% off! It's not a club and there's no obligation to buy. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $20 credit to use on your first order! You can get some awesome deals on rosé! If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes! www.patreon.com/winefornormalpeople To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

The Daily Taste: Friday May 13th, 2022 - Is there really butter in my Chardonnay?

Obsessed with Wine

Play Episode Listen Later May 13, 2022 3:18

Hello Wine Enthusiasts Welcome to the Daily Taste for Friday May 13th, 2022As wine grapes mature during the growing season, there acid levels drop while they accumulate sugar. That's why if you taste a green berry early in the growing season, it tastes very tart and astringent. As harvest approaches, acidity is lower in the grapes and sugar is high which gives the grapes their sweetness. Wine grapes contain many acids, but the two most prominent acids are Tartaric Acid and Malic Acid. Tartaric acid is a fairly strong acid (among wine acids) while Malic acid, which is found in many fruits and vegetables is the acid responsible for the sour taste in fruits. Acidity is an important component in a finished wine because not enough acid makes the wine taste flat, while too much acid can accentuate astringency. This is where the process of malolactic fermentation comes in to play. Malolactic fermentation is done by the presence of special bacteria called malolactic bacteria. The main purpose of malolactic fermentation or sometimes called secondary fermentation is to convert the harsh-tasting malic acid into the much softer, smoother lactic acid. It can also increase a wines stability before bottling to prevent the malolactic fermentation from occurring naturally in the bottle. When malolactic fermentation occurs in the bottle, the wine looks cloudy and can be fizzy. These are faults in a finished wine that winemakers want to avoid. Most red wines go through malolactic fermentation to make them smoother and to accentuate fruity and berry characteristics. Red wines that have gone through malolactic fermentation are softer with a full, smooth mouthfeel. Only some white wines go through malolactic fermentation like Chardonnay and Viognier. Malolactic bacteria can release a byproduct called Diacetyl which is responsible for the creamy, buttery taste found in some Chardonnays. Chardonnays that don't go through malolactic fermentation are usually more fruity, crisp wines. Malolactic bacteria can be present already in the winery on the equipment so a spontaneous malolactic fermentation can occur. Otherwise, the winemaker can inoculate the wine with a specific malolactic culture. Malolactic fermentation can be done simultaneously with the alcoholic fermentation, but the most common practice is to encourage the malolactic fermentation after the alcoholic fermentation when the wine has been transferred to barrel where the temperatures are perfect for the bacteria to thrive. Finally If you enjoy the content of this podcast, I encourage you to go to the show website at www.obsessedwithwine.net and click on the link at the top of the page called “Buy me a glass of wine” Unfortunately it doesn't buy me any wine but it does give you the opportunity to donate to the show which helps me offset some of the costs of production. Anything you can donate is greatly appreciated!

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Spotlight on Malolactic Fermentation

Halliday Wine Companion

Play Episode Listen Later Sep 16, 2021 23:45

Halliday Wine Companion 'By the Glass' EP 11: Wine educator Nicole Bilson on Malolactic Fermentation Today we sit down with wine educator Nicole Bilson to learn about the winemaking technique, malolactic fermentation. Now, while many of you may not have heard of this technique before - most of you will have tasted the effects of it! Particularly if you're a chardonnay drinker. It's what gives some chardonnays that beautiful rich, creamy, buttery sensation on the palate. I met Nicole while studying my WSET - she was one of our educators - and you're going to love learning from her. She is absolutely fabulous at what she does. Any thoughts or suggestions for upcoming episodes? Please email us at bytheglass@hardiegrant.com and don't forget to follow Halliday Wine Companion over on instagram here. Looking for a little more wine inspiration? For more information on Australian wines and wineries, including tasting notes, head over to winecompanion.com.au. Interested in becoming a Halliday Wine Companion member? Click here. Hardie Grant acknowledges the Traditional Owners of the country on which we work, the Wurundjeri people of the Kulin nation and the Gadigal people of the Eora nation, and recognises their continuing connection to the land, waters and culture. We pay our respects to their Elders past, present and emerging. Support the show: https://www.winecompanion.com.au/ See omnystudio.com/listener for privacy information.

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Ep 367: Chardonnay -- The Grape Miniseries Refresh

Play Episode Listen Later Mar 22, 2021 57:58

In this show we take another look at the regal Chardonnay grape and talk about how it has changed over the years. This is a refresh of a previous show done years ago, so we cover everything we do in a normal grape mini-series. Once you get to know Chardonnay, you realize what a chameleon it really is and how important it is to understand place and producer to get the styles that you like. Here are some brief show notes (with special focus on writing out regions that you may not have caught while listening)! Chardonnay originated in Burgundy, and is a cross of Pinot Noir and Gouais Blanc. In the vineyard it is early budding and ripening, so frost can be an issue, however it grows very well on a multitude of soils and growers the world around love it for how it takes to most sites. Powdery mildew, coulure (shatter), and rot can cause a headache in the vineyard but with more than 28 clones to choose from, growers can pick what is best for their site. The variety does different things in different climates – it has lower alcohol and higher acidities with mineral and citrus aromas and flavors in cool climates and is tropical, fruity, and full bodied with low acidity in warmer climates. Soils make a difference too – well drained soils are best. Limestone is generally considered the best type for Chardonnay with bits of clay and marl to give the wines dimension, but there are lots of different soils that yield beautiful wines from Chardonnay. Drainage and low yields make a world of difference with this grape too. Chardonnay is a non-aromatic, generally neutral grape that can take on flavors from the vineyard or be a blank canvas on which winemakers show their skills. The grape can and does express terroir, as we see in places like Burgundy, its homeland, but often it is subjected to full malo-lactic fermentation (yielding buttered popcorn notes), oak aging in a high proportion of new, heavily toasted barrels (vanilla, caramel, butterscotch, smoke/char), and battonnage (stirring of the dead yeast cells or lees, to create bready, toasty, yeasty notes in the wine). Chardonnay is ideal for sparkling wine. In cool climates it is floral with low acidity and brings a lightness and elegance to sparkling wines. Champagne, with its long aging on the lees (sur lie, dead yeast cells – basic Champagne is aged this way for at least 12 months, vintage Champagne 30 months and the Tete de Cuvee, the best Champagnes, even longer), has shown us the changes that can occur with this contact over time –amino acids, peptides, proteins, and fatty acids for to add aromas and flavors like hazelnuts and honey. Old World Burgundy Chablis: Steely, minerally wines that are a great expression of the grape. Affordable Grand Cru Côte de Beaune: The most age worthy and famed Chardonnay in the world. Grand cru vineyards that straddle the towns of Puligny-Montrachet and Chassagne-Montrachet: Le Montrachet, Chevalier-Montrachet, Bâtard-Montrachet, Criots-Bâtard-Montrachet, Bienvenues-Bâtard-Montrachet Corton-Charlemagne Côte Chalonnaise Mâconnais: Pouilly-Fuisse is good and improving Champagne: Blanc de Blancs is pure Chardonnay Other France: Loire: Used in Crémant and the white blends of Saumur, Anjoy, Touraine Jura (as we call it, Bizarro Burgundy) Languedoc-Roussillon: most Chardonnay is bulk and is bottled under Vins de Pays d'Oc Limoux: Does sparkling Crémant de Limoux, barrel-fermented still wine. Italy Often mixed in with Pinot Bianco in the northeast areas -- Alto Adige, Friuli-Venezia-Giulia Franciacorta: Used in this fine sparkling wine of Lombardy Piedmont: Excellent Chardonnay when it’s not too oaky Other Old World Spots Spain: Used in Cava as a small proportion of the blend, used in some other white blends Austria and Switzerland Eastern Europe: Hungary, Bulgaria, Slovenia, Croatia Israel England: Excellent in sparkling, more varietal wine being made _________________________________________ New World United States California: Most important variety Napa: Carneros, Russian River Sonoma: Sonoma Coast, Petaluma Gap, Russian River Central Coast: Santa Barbara (my favorite region), Santa Lucia Highlands, Mendocino: Anderson Valley Central Valley: BULK Washington State: Lots of fruit, maybe less MLF Oregon: The one to watch in the U.S. NY State: Finger Lakes and Long Island Virginia: Linden, Pollak make especially good versions Canada: Niagara, BC Australia New South Wales: Hunter Valley – tropical, fruity, buttery, opulent Victoria: Yarra, Mornington Peninsula, Macedon Ranges – lighter, more acidic wine with good terroir expression South Australia: Eden Valley, Adelaide Hills, nice, still oaky sometimes Margaret River: Can be complex, fruity, good acidity Tasmania: Delicate to complex, good acidity, used in sparkling New Zealand: Ripeness with Acidity, nice herbal character often, excellent from Hawkes Bay where the styles are fatter, to Martinborough, and to Canterbury where the acidity is pronounced. Chile Casablanca Valley: Ripeness with acidity, not much oak or malolactic fermentation Leyda, San Antonio: Similar to Casablanca Other cool regions: Limarí, Bío Bío and Itata Valleys Argentina Very much like California Chardonnay. Promising in cooler, higher vineyards - Tupungato. South Africa – hot, except in Walker Bay Walker Bay, Elgin: Soft with mineral and nut notes Stellenbosch, Franschhoek, Paarl: Fuller, can have a lot of oak Aging Top Chardonnays can age and need the age: 30 years is not unheard of from great producers of Grands Crus. With Premiers Crus – more like 20 years is appropriate. Village – within 8-10 yrs. New World wines generally age for less time, but the length of aging depends on the producer and the area Flavor: We discuss the difference between primary and secondary flavors and how knowing the difference can help point you to styles you prefer: Primary flavors from the grape: Cooler sites: lemon, chalk, minerals, flint, green apple, citrus, pears, grapefruit (higher acidities, lower alcohols, lighter bodied) Warmer sites: baked apple, pineapple, guava, melon (also fuller bodied, lower acidity, higher alcohol) Secondary flavors from winemaking: Oak notes: Smoke, toast, spice, coconut, vanilla, cinnamon, butterscotch, caramel Malolactic fermentation: buttered popcorn, clotted cream Sur lie aging: toast, nuttiness, yeasty notes Serving temperature effects the flavor. I prefer it a little cooler than is often recommended: 48˚-50˚/9˚-10˚C is what I prefer, although many recommend 55˚F/12.8˚C ___________________________________________________________ Thanks to our sponsors: Wine Access Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more! Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps. Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed! Check it out today! www.wineaccess.com/normal Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople

Beurré Chardonnay 2019

CheapWineFinder Podcast

Play Episode Listen Later Jan 16, 2021 4:16

The Beurré Chardonnay 2019 is a $6.99 Trader Joe's import wine a Pays D'Oc designated wine from the Languedoc in southeastern France. The Languedoc is the largest wine-producing area in France, and this is where French every day, drink-it-now wines are produced.Beurré is French for butter, and most of the writing on the front label is singing the praises of buttered bread. That is something that would be goofy if written in English but looks just fine in French.So, it would seem that the Beurré Chardonnay 2019 is buttery. Let us talk about how a Chardonnay gets its butter flavor. We will keep things simple, but three techniques contribute to developing the taste.The first is malolactic fermentation; this is a process that occurs almost routinely in Red wine. Chardonnay sees malolactic (Chenin Blanc sometimes, too), especially when oak-aged. What happens here is the tart acid that occurs naturally inside of grapes is converted to more rounded tasting acid.The second technique is "on lees." This is where the spent yeast used for initial fermentation (not malolactic) falls to the tank's bottom with the wine during aging. On its own, it can add a salty, nutty flavor. When stirred (called batonage in France), the wine developed a creamy texture. The more you stir, the more pronounced the effect.Then there is oak conditioning, either barrel aging or some other method. With $6.99 wine, you do not always expect expensive oak barrels to be used. When toasted by flame to the winemakers' specifications, the oak will add flavors such as vanilla or spice.The Beurré Chardonnay 2019, at this point of the review, I have not tasted it, probably was subject to some or all of these production techniques. The winemaker can have a percentage of the Chardonnay undergo Malolactic fermentation and age only certain lots "on lees" while using oak on, let us say, twenty-five percent of the wine.Chardonnay is like snowflakes; no two are exactly alike. There are many techniques, variations, and grape selection available to the winemaker that even though there are only so many popular Chardonnay styles, there is plenty of room for variation.The Languedoc growing region is where regular French folks get their wine. It may not be the most famous or the most expensive, but it is the most popular. So do not think that a $6.99 Chardonnay can not possibly be any good. This Trader Joe's/Aldi Nord (in Europe) is a good example of what European wine drinkers enjoy every day. The alcohol content is 13.5%.Beurré Chardonnay 2019 Tasting NotesThe color is butter yellow with a hint of green. You can sometimes tell if a Chardonnay is oak barrel aged by how deep the yellow is. The nose is, well, I am drinking French but smelling California. There is a mix of lemon, melon, and green apple, then buttered toast and a hint of butterscotch. I guess they weren't kidding about the Beurré part. Oh, by the way, Beurré is produced ber or burr.Beurré Chardonnay 2019 is a boldly flavored Chardonnay, smooth but with a strong flavor. It tastes green apple and cream, yes, not your usual combination, melon, sharp spice, raisins, butterscotch, and lime.The acidity is well-balanced; it lets the flavors do their thing yet stays out of the way.The SummaryI am not sure I like the French version of buttery Chardonnay; maybe I was expecting California buttered Chardonnay, a different style.The Beurré Chardonnay 2019 has a unique flavor. I gave the wine a bit more time to open up. A $6.99 White wine is often a pop the top and pour kind of wine, though I did give the bottle about 20 minutes.With the additional time, the flavor is more to my liking, so be warned, give the Beurré Chardonnay 2019 plenty of time to drink it at its best.

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Mantenere Russian River Chardonnay 2019

CheapWineFinder Podcast

Play Episode Listen Later Dec 10, 2020 5:40

The Mantenere Russian River Chardonnay 2019 is a $6.99 Trader Joe's wine sourced from vineyards inside the Russian River Valley AVA which is in turn inside the Sonoma County AVA of Northern California.The trademark for Mantenere is own by Francis Coppola Wines and Mantenere Cellars is located in Geyserville, California. Which also happens to be the home of Coppola Winery. I do not know if the Mantenere Russian River Chardonnay 2019 is simply a private store brand or if at some time this wine will be available at retail wine shops.That does matter to the point that if it is a wine that will be sold everywhere then it is a Coppola wine. A store-brand may be produced to the wishes of the wine buyer for the store. A doubt a winery would ever compromise quality to produce a store brand, but it could possibly be made in a style not consistent with their own brand of wines.Trader Joe's seems to be specializing in value-priced wines from high-end growing regions. The Russian River Valley AVA is a premier Pinot Noir and Chardonnay area in western Sonoma County. Chardonnay from vineyards here never sells for $6.99 except for store brands such as Aldi, Costco, and Trader Joe's.A retail Chardonnay that has California on the label as a place of origin is not really a lesser wine, especially at this price-point. Large wine companies have vineyard holdings and partnerships in various areas of California's wine country. Making effective use of their grapes helps them keep the selling price in line.A Chardonnay incorporating grapes from a warm growing region added to grapes grown in mountain foothills then blended with Vally fruit will make a complex wine that belies its price.Not that Russian River Chardonnay grapes can not also offer diversity. It is just that when a producer gets an offer for grapes from a high-end growing region at an excellent price I doubt if they are overly concerned if the grapes came from complementary regions.Trader Joe's does not offer information concerning the production techniques used for the Mantenere Russian River Chardonnay 2019, so if have to rely on the back label to find some useful information.The back label mentions ripe apple, lemon curd, and a creamy texture. Apple is one of California Chardonnay's prime flavors so no hints there, but lemon curd may indicate some sort of oak conditioning and at least partial Malolactic fermentation. A creamy texture can come from aging the Chardonnay "on lees", along with oak.At $6.99 you do not expect fancy new French oak barrels, but that is not the only way to get those flavors into value-priced wine. The important issue is not so much how those flavors were incorporated into the wine, but how it tastes. Oak barrels are mandatory for more expensive wine, but cheap wine gets points for ingenuity. The alcohol content is 13.5%.Mantenere Russian River Chardonnay 2019 Tasting NotesThe color is wheat yellow with a tint of gold, sometimes the shade of yellow in a Chardonnay will give a clue if the wine was oak-aged or not. The nose is apple, canned peaches in a light syrup, pear, lemon, pink lemonade, and a light floral edge.This is a medium-bodied Chardonnay with a firm mouthfeel, with a mix of smooth and tart flavors. It starts with a slightly sour green apple, grapefruit, spice, and lemon. The mid-palate brings coconut cream, vanilla, and lime.The acidity is well-balanced by the body the wine.The SummaryThe Mantenere Russian River Chardonnay 2019 is an interesting and tasty Chardonnay.There is a pleasing mouthfeel and the flavors contrast well with each other.$6.99 Chardonnay does not get much better than this.An excellent party wine, three bottles for $21.The Mantenere Russian River Chardonnay 2019 is an excellent bargain.

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Steve Rogstad winemaker for Cuvaison

Play Episode Listen Later Jul 15, 2020 32:52

Steve Rogstad, winemaker at Cuvaison Winery, is back on California Wine Country with Steve Jaxon and Dan Berger. Steve Rogstad was last on the show about a year ago. They are open on the patio by reservation only, 10am-5pm daily. They have a large terrace with about 10 tables. They have also started offering curbside pickup and people can take hikes through the vineyard. Cuvaison is a family owned winery. It was founded in 1969 and the current owner bought it in 1979 and they planted a vineyard in Carneros. They make Chardonnay, Pinot Noir and Sauvignon Blanc but also a little Syrah and Merlot. Their wines are estate grown and bottled. They have different clones of Chardonnay and Pinot Noir, so he can experiment with different approaches. They are tasting a 2018 Estate Chardonnay. It is a blend of the different clones that they grow. John Thatcher, his predecessor at Cuvaison, put their Chardonnay on the map back in the early 80s. Steve Rogstad got into the wine business by first studying literature and going to France to study. He lived in an apartment above a wine shop and became fascinated with it. After that he decided to study winemaking and came to UC Davis. He needed to take science classes, which he did, and then went to grad school at UC Davis. He has been with Cuvaison since 2002. Dan Berger remembers when he was with the LA Times, he named John Thatcher his very first winemaker of the year, in the late 80s or early 90s. John had discovered one of the secrets, that the cooling breezes in Carneros would make great wine. John knew back then that the cool climate regions would make great wine and he was right. Dan Berger notices the fruit component and the subtle oak component to this Chardonnay, although it tastes dry, because Steve Rogstad did a good job of capturing the acidity. According to Dan it needs two more years. Chardonnay shouldn't sit all that long but two years would be good. The vineyard property in Carneros is very hilly and has different slopes and aspects to plant different clones and varieties on. The lowest area is the coldest, which retains acidity. This year was a cool year too, so it had ideal conditions. Next they taste a 2019 Sauvignon Blanc. Dan says that Sauvignon Blanc suffered from misunderstanding, people did not give it much thought. Today is different, and these wines demonstrate that. Cool climate SV is rare. The cooler Carneros temperatures would preserve the acidity and control the sugars. It has no Malolactic fermentation and no oak. Dan says it's like the New Zealand style except theirs is more grassy and this is more citrusy with pink grapefruit and lemon verbena flavors. Dan says it is delicious and without sugar. They only make about 1700 cases of this, so for winemaker Steve Rogstad, it is one pleasurable small project among many. Dan says that the vineyard is very hilly and you have to be ready for that if you take the walking tour. Dan remembers their Merlot and says their Merlot vineyard is one of the best ones in the world. Dan still has a bottle of the Cuvaison 1994 Merlot which he says is superb. Steve is actually planting some more Merlot next year. The cool climate is actually good for it but it demands a lot of care and attention. They also have some Syrah that John Thatcher thought would be a good blender in cold years, but Steve found that it's so good that they had to bottle it by itself, which they have for the last 16 years. Dan Berger says that Cuvaison is a project that people should really pay attention to and that if they were better known their prices could be 30% higher. They have a 2018 Pinot Noir to taste, this one is very young and Dan says it smells like Carneros did 30 years ago. The aromatics are different than Russian River Valley wine. It has a fresh San Marzano tomato smell. It is so young that it doesn't show all its harmony yet. Dan say put it away for a year and it will grow. It is good to drink now, if decanted,

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Steve Rogstad winemaker for Cuvaison

Play Episode Listen Later Jul 15, 2020 32:52

Sean Minor 4B Chardonnay 2018

CheapWineFinder Podcast

Play Episode Listen Later Feb 2, 2020 9:47

The Story The Sean Minor 4B Chardonnay 2018 is 100% Chardonnay sourced from several contracted vineyards in California's Central Coast AVA. Sean Minor Wines do not have their vineyards but have long term contracts with selected vineyards. They have a full line-up of wines from affordable White and Red wines to single-vineyard Pinot Noir, though they concentrate more value-priced wine. You may remember this wine from when they were 4 Bears Wines, there is still a 4B on the label. The 4 Bears name came about when the Minors were tasting different blends of their wines. Something along the lines of one was too big, one was too small, and another was just right and their four-year-old thought the process reminded him of the story of the 3 Bears. Well, they had four kids and they couldn't leave one kid out, so the wines became 4 Bears wine.The 4B Chardonnay is made the way I usually like my Chardonnay, a little oak barrel, a little malolactic fermentation. A percentage of this Chardonnay was fermented in smaller French oak barrels with the rest fermented in stainless steel tanks. Oak barrels are of course watertight but they do allow a tiny amount of air transfer with the Chardonnay. Stainless steel tanks are watertight and airtight. Everything you do to the wine causes some sort of change, so the Chardonnay that had a tad bit of air contact will be different from the Chardonnay that was kept from oxygen exposure, And then there is the difference from a small barrel and a huge stainless steel tank.That brings us to malolactic fermentation which is something that almost always occurs in Red wine. This is a process or a fermentation that takes the tart-tasting naturally occurring acid in the wine and converts it to a more rounded tasting acid. Most White wines want to keep the tart acidity, but Chardonnay that sees a bit of oak barrel conditioning responds well to Malolactic fermentation. Since only a portion of the wine saw oak barrels only a portion undergoes malolactic.Producing a Chardonnay this way gives the wine varied flavors and complexity. Both tart and rounded flavors, some of that butter and vanilla that French oak brings to Chardonnay, but not too much. It is a style that gives a little bit of something for everybody. The alcohol content is 13.5%.Chardonnay Tasting NotesThe color is bright and shiny butter yellow. The nose is ripe and juicy, there is apple, lemon, pear, peach lime, honey, apricot, and a floral edge. This wine has a nice rounded mouth-feel along with an interesting flavor profile. It tastes of melon and lemon mix, followed by grapefruit, a little honey, and pear. The mid-palate brings apple, a dash of butter, a little vanilla cream, and lime. There is also that salty, nutty thing from "on-lees", but the tech notes didn't mention "on lees". The acidity is solid, enough to allow all the flavors to develop, but not enough to be sharp on the palate. The finish is full and lasts a decent length of time.The Summary The Sean Minor 4B Chardonnay 2018 is a tasty, well-priced Chardonnay (I found it on sale for $9.99). It is a well-made classic California Chardonnay. The Central Coast is a great place to find delicious value-priced wines. Yes, you can find Chardonnay from fancy well-known AVAs, but there is typically an additional price to pay for the famous growing regions. And these places do produce great Chardonnay, but when you need a tasty, well-priced, everyday Chardonnay the Central Coast AVA matches up well. This is one of those wines that get you reaching for your glass without actually thinking about it. Your brain just says MORE. Check out the companion Podcast below!!!!!!

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Dan Berger Back from New Zealand

Play Episode Listen Later Mar 6, 2019 35:39

On California Wine Country today, Dan Berger is back from 3 weeks in New Zealand. Barry Herbst from Bottle Barn is also in, with Steve Jaxon. In New Zealand it is the end of their Summer. They had warm weather and a really early harvest. The whole situation in New Zealand has changed, in terms of wine. Dan has visited there 10 times in the last several years and has followed their growth. Dan shipped about 4 cases of wine back but it is still “on the waters” and will be delivered later. The cold climate in New Zealand allows for crisp white wines. They leave a little sugar to make them appealing, not sweet but to balance the acidity. So today Barry Herbst has brought several Chardonnays for tasting. Today's Wines Tasted: 2016 Stonestreet Bear Point Vineyard Chardonnay 2017 Greywacke Sauvignon Blanc 2005 Vayonne White Burgundy 2016 Lynmar Chardonnay First is a 2016 Stonestreet Bear Point Vineyard Chardonnay, from Alexander Valley. Normally Dan says you wouldn’t do a second Malolactic fermentation to cut the higher acidity that you don’t get much in Alexander Valley. But here they harvested early enough so it has a lot of acid. It emulates the New Zealand style. It’s broad and rich, soft and silky, but not lacking in acidity. Stonestreet is a Jackson family project Dan has brought his slide projector, which has a cooling fan, that’s the whirr we can hear in the background. Dan’s slide show on the radio [from 7:00 to 14:18] is a world exclusive! There are views from the 53rd floor of the hotel in Auckland and views from the air. They also see a vineyard called Mount Difficulty due to its hard ground, and lots of other views. After that they taste one Sauvignon Blanc from New Zealand, which was Dan Berger’s wine of the week, a 2017 Greywacke. It’s one of the great wines he’s ever taste. It tastes like Sauvignon Blanc at first but the aftertaste is like Chardonnay. Greywacke is the name of the soil in the region where this grows. Kevin Judd, their winemaker, has pioneered this style. Marlborough is the district outside of Auckland. It was put into old, used barrels and was put in “dirty” with all the lees and unfiltered materials in the barrels with the wine. So it’s wine in a sort of feral state. It needs 6 months or more for it to develop his character. Barry says it has a lot of texture. They taste a 2005 Vayonne White Burgundy, from the Chablis region. They have chalky soil and the wines have high acid and age well. You’d guess it was 3-5 years old, but it has nuances in the aftertaste of an aged wine. Dan suggests smoked trout served with a slice of lemon and a glass of this good Chablis. Chablis in the US is a generic but in France it’s considered premiere quality. The Vayonne vineyard has a good reputation. The producer is Daniel Etienne Defaix, Chablis Premiere Cru Vayonne, Domaine du Vieux Château. A Chardonnay from Lynmar Estates is next. The winery is located in the dead center of Russian River, near the Lagoon. (Dan had a bottle of their 1998 Syrah which was “really good.”) They have a garden with a pizza oven. It’s near Dehlinger, suggests Dan, if you’re making an itinerary. This Lynmar Chardonnay tastes like a white burgundy or a Mersault, to Barry. Dan says it has plenty of acidity and is one that you would cellar for a few years. But you have to taste it to see if “it has the backbone to go the distance” as Barry says. The New Zealand style allows the wine to get “rich and lousy” says Dan, a funky, feral smell. It tells you if the wine is serious. Barry Herbst is headed to France for a few weeks. He will be touring the Boisset family properties. They have many properties in France as they have in California. All are invited to sign up at the Bottle Barn website for their special offers on their new online store. They pour on Fridays and Saturdays at the store. There will be a Zinfandel tasting in early April, tickets will sell out quickly at the website.

california france new zealand auckland chardonnay lagoons domaine sauvignon blanc marlborough syrah zinfandel chablis russian river stonestreet dan berger alexander valley boisset malolactic greywacke wines tasted kevin judd steve jaxon

Jed Steele of Steele Wines

The Make America Grape Again Podcast

Play Episode Listen Later Jan 23, 2019 32:39

Jed Steele of Steele Wines is our guest today on California Wine Country with Steve Jaxon and Dan Berger, with Pete Foppiano sitting in again for Steve Jaxon. Jed Steele has been making wine for fifty years and Dan Berger has known him for a long time. Jed's colleague Rusty is also in the studio today. Dan remembers that Jed made the first Ice Wine in California in 1975 and again a year later. It was made from Colombard grapes and they had to picked the grapes at 5am. They start by tasting a Pinot Blanc from the Bien Nacido Vineyard in the Santa Maria Valley in Santa Barbara County. They make the juice there and chill it to 35 degrees then ship it up to Sonoma County for production. He uses all old French and Hungarian barrels and goes through Malolactic fermentation. Dan says Pinot Blanc is under-rated. Jed is making wine from Lake County, especially his Cabernet Franc. It’s not at all like Cabernet Sauvignon. Jed’s tasting notes include honeydew melon and Dan agrees with that. Jed Steele makes between 500 and 1000 cases of this. Dan thinks scallops would go well with this, or anything delicate, to match the delicacy of the wine. The tasting notes also mention green apple, and Dan also notes some lemon. The marketplace has changed in the last 3 or 4 years. Millennials are looking for a diverse selection of varieties and styles. They want things that are not common. The traditionally top selling Chardonnay and Cabernet are still selling but not as much as a few years ago. As people are reaching out for diverse wines, Pinot Blanc is a good one to fill that bill. Jed’s first vintage as a head winemaker was 1974. He consulted for 15 years to Chateau Sainte Michelle and also for the Fess Parker family. Dan says that if you’re looking for forward-thinking, modern style winemaking with mature vineyards and some grapes that are not particularly well-known, that’s what Jed is doing. Jed mentions Blaufränkisch and Aligoté. Next they taste the 2016 Pinot Noir from a vineyard that was first planted in 1998. Dan likes the slightly Burgundian characteristics. “These grapes have finally settled down.” Jed tastes bing cherries and Dan tastes light blackberries, which is rare in Pinot Noir. There is no noticable oak. It is all fruit. It has so much vibrancy that you will want it on the dinner table. Dan calls it white wine with color and Jed agrees. The grapes are from the Sangiacomo vineyard. They lament that the wine trade and buyer demand tend to favor newer wines, which is a shame because that sacrifices the time that it takes for wine to mature and develop. Now to illustrate good aging, they have a 1997 Syrah which Dan says is fabulous. It has not lost any of its fruit, the acid is still holding it together and the tannins have subsided. Barry asks Rusty about it, who notes that 22 years ago Syrah was rare in California. Jed remembers that 1997 was his favorite harvest ever. There was a perfect storm of weather and they got quality and quantity. The aeration is helping it too, and the complexity comes out after about 20 minutes, without sacrificing the fruit. Dan says it's not available anymore but Jed says he has a case or two left. Next they pour a Malbec. Pete notes that it's not a widely produced wine. The Argentine Malbec is popular, because it's inexpensive, but they are one-dimensional, all fruit. But we are getting a better understanding of how it should grow. This one is from Lake County. There is a little blueberry note. The grower has 800 acres of Cabernet and 10 acres of Malbec. Dan says that California Malbec has a vibrancy that other Malbecs do not. Jed Steele uses French, Hungarian and American oak. They wrap up with a dessert wine, a 22-year-old white wine. It has aromas of dry peaches and apricots, with pineapple notes. It has high sugar and alcohol and Jed didn't know that it would age this well. Dan Berger says this is an example of a wine that younger buyers today are interested in,

american california french millennials rusty hungarian jed chardonnay pinot noir sonoma county cabernet sauvignon malbec cabernet lake county syrah cabernet franc santa barbara county burgundian icewine dan berger fess parker pinot blanc blaufr aligot santa maria valley california wine country malbecs malolactic steve jaxon steele wines

Episode 28: Indiana

Play Episode Listen Later Jan 19, 2019 21:22

Welcome to episode 28, where we focus on Indiana! Our featured wine for this episode is the Creekbend III, from the Creekbend label of Oliver Winery, located near Bloomington, Indiana. This wine is a blend of barrel-fermented Vignoles and Chardonel, along with some stainless-steel fermented Vidal Blanc. Oliver Winery, as it turns out, is one of the oldest post-prohibition wineries in the state of Indiana, opening its doors in 1972. Oliver winery was founded by Professor William Oliver, who was instrumental in passing the Indiana Small Winery Act in 1971, kickstarting the Indiana wine industry. Today, Oliver Winery is entirely employee-owned, which is pretty impressive considering that it is among the largest wineries east of the Mississippi River in terms of production. Prior to Prohibition, the wine industry in Indiana was surprisingly fruitful, being the 10th largest state in the country in terms of wine production. In many cases, the wines being produced were hybrid varietals, with Catawba (a grape we have not met yet) being a popular option. It took the Indiana Small Winery Act of 1971 to change the winery landscape, and now the state is a success story; as of 2015 there were 76 wineries in the Hoosier state. Today, Indiana produces about 1.4 million gallons of wine a year and grows approximately 650 acres of grapes, from a variety of French-American Hybrids (such as the three varietals used in vinifying the Creekbend III) to vinifera varietals such as Cabernet Franc and Gewürztraminer. There are also two AVAs in Indiana: the Ohio River Valley AVA (which actually happens to be the second largest wine appellation of origin in the United States, covering 16,640,000 acres of portions of the states of Kentucky, Ohio, and West Virginia, along with Indiana), and the Indiana Uplands AVA, which has 17 wineries totaling around 200 acres under vine. (Oliver Winery is located within this AVA) In this episode, I am again joined by Megan and James, and we talk a bit about the two major varietals in this wine (Vignoles and Chardonnel), as well as some techniques for white wine vinification: Malolactic fermentation, barrel-fermentation, and sur lees aging. My occasionally crippling dyslexia also shows up as well, as does James' penchant for bad jokes. Enjoy! (And thank you, Oliver Winery, for including the tech sheets! You have no idea how much that is appreciated! Even though I've been requesting them, few wineries have been sending them.) This bottle was acquired by yours truly, online through the Oliver Vineyards website.

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Ep 245: What is Acidity?

Play Episode Listen Later Sep 8, 2018 55:53

Acidity is one of the key components of wine, along with tannin, alcohol and sugar/dryness. This is a completely dorky look at acidity -- what it does, why it's important, and then dive into different types of acid and why it matters. Here are the show notes: The Basics: It’s one of the four elements of a wine’s structure: acidity with tannin, alcohol, sugar/dryness It makes wine tart or sour All wines are acidic (whites and reds, dry and sweet), but the degree varies from a real and perception perspective Acidity is in both grapes and in wine and it changes with winemaking Euphemisms: bright, crisp, racy, nervy What acidity does Influences wine color Balances sweetness, tannin/bitter sensation, aromas, mouthfeel Low acid wines – no body, weak, flabby, brown in color Protects the wine from spoilage, helps it age – stabilizes because spoilage bacteria can’t grow in high acid environments Food and wine Great with acidic food – makes it smoother Contrasts/cuts the fat and lightens the dish up Sweet wine needs acidity Climate/place Cooler climates have grapes with higher acidity. Slow ripening will preserve acidity Warmer climates need to add acid BACK through a winemaking technique – acidification Acidity is a HUGE harvest consideration Dork Out Section About Acid Types of Acid – in grapes: Tartaric (unique to grapes), Malic (fades fast), Citric (in small concentrations). In wine: Succinic, acetic (volatile acidity), lactic (milky acid) We discuss pH v Total Acidity and the relationship between them Malolactic fermentation: bacteria convert sugar and malic acid into lactic acid. Softer acidity than strong malic, wine is less acidic post MLF Acidity Measurement pH – Strength of the acid – 0 – 14, water is 7. Wines are usually from 2.9 -4.0. pH scale is logarithmic, meaning a wine with a pH of 3.0 is 10 times more acidic than a wine with a pH of 4.0. Total Acidity/Titratable Acid – total of ALL Acids present, important to look at both Acid is important -- pay attention and you'll see just how much! Thanks to our sponsors this week: YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help!Check it out today: https://www.patreon.com/winefornormalpeople Last Bottle I love this service!! Last Bottle Wines finds great wines and offers them at a one time discount. Last Bottle Wines: Is a fun way to discover the best wines at the lowest prices Maintains relationships with producers in the most prestigious wine regions around the world and traveling to Europe several times each year to eat with, stay with, drink with, walk the vineyards with the people who make the wines. Offer a range of prices from low end to high end $9 to $99 and the wines range from the lesser known kinds like Albariño and Bläufrankish to Cabernet, Merlot and Chardonnay. Visit: http://lastbottlewines.com/normal and join to get a $10 instant credit to use toward your first order. Invite your wine drinking pals and they’ll get $10 instantly and you get $30 when they make their first buy. Casper is a sleep brand that makes expertly designed products to help you get your best rest, one night at a time. Casper products are cleverly designed to mimic human curves, providing supportive comfort for all kinds of bodies. You spend one third of your life sleeping, so you should be comfortable. Casper offers two other mattresses: the Wave and the Essential The Wave features a patent-pending, premium support system to mirror the natural shape of your body The Essential has a streamlined design at a price that won’t keep you up at night USE THIS OFFER!! Get $50 toward select mattresses by visiting Casper.com/wine and using WINE at checkout. Terms and conditions apply.

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IDTT Wine 455: Jean-Pierre de Smet and the Burgundy Community

Play Episode Listen Later Aug 9, 2018 69:39

Jean-Pierre de Smet was a co-founder and partner in Domaine de l'Arlot, the winery based in the Nuits-Saint-Georges appellation. Jean-Pierre retired from l'Arlot in 2007, and has since that time been helping his friend Didier Fornerol make the Domaine Didier Fornerol wines, also in France's Burgundy region. Jean-Pierre provides key insights into a number of Burgundy winemaking techniques, and also about the people he knew and has worked alongside with in Burgundy since the 1970s. Jean-Pierre is very clear about the influences on him of people like Jacques Seysses (Domaine Dujac), Anne-Claude Leflaive (Domaine Leflaive), and Patrick Bize (Domaine Simon Bize), and how he integrated their ideas and help into his own work at Domaine de l'Arlot. There are numerous details provided about topics like whole cluster, the speed of a fermentation, vine training, the vintages of the 1980s and 1990s, the nature of Nuits-Saint-Georges and Vosne-Romanée crus, white vs. red winemaking, and climate change. Jean-Pierre also gives a clear picture of the Burgundy community of the 1980s, and of a group of vigneron who would go on to become famous names in the region and across the world. Those who want to understand the history of Burgundy from the 1970s through to today would benefit from listening to this episode. This episode is sponsored by: VKnow New York Harvest 2018

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132: Barrels & Bâtonnage

Cider Chat

Play Episode Listen Later Jun 13, 2018 58:25

Bâtonnage is a winemaking technique that is also used in Cidermaking. It involves raking the lees or what is seen as the heavy particulars of yeast cells that fall out of solution and down to the bottom of the barrel during primary fermentation. Bâtonnage is all about stirring the lees back into solution. Makers like Ryan Monkman of FieldBird Cider and Lee Baker of Keint-He Winery and Vineyards discuss and demo this technique in this episode #132 Go to Cider Chat YouTube Channel and view clip Ryan demonstrating the stirring in of the lees - Bâtonnage. Key topics discussed in this chat What is Malolactic Fermentation: The sounds of cider and what it is telling you during fermentation Barrel Cellar design Comparison between two barrels to manage the barrel One did not go through Malolactic fermentation (MLF) manage the ferment by adding sulfur to stop the MLF from happening. The other did go through malolactic fermentation. Managing the Lees | Lees contact What does lee contact on the cider provide? Bâtonnage What to do when Film Yeast appears in your barrel or carboy Contact info for this week’s featured Guests Ryan Monkman - FieldBird Cider Lee Baker - Keint-He Winery & Vineyards email: lee@keint-he.ca. Mentions in this chat New patron of Cider Chat: Colleen - follow her twitter profile @ldnphile The Big E - Cider Competition West County Cider wins Best in Show for Redfield Cider Johnny Falldown wins Supreme International Cider Award at 2018 Bath and West Cider Comp Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube Ask for the following ciders - By supporting these cidermakers, you in turn help Cider Chat Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Ramborn Cider Co. Luxembourg. Big Fish Cider Co. Virginia Tanuki Cider Co. Santa Cruz California episode 103 Ross on Wye Cider and Perry, UK Process and Analytical NMR Services - John Edwards provides analytics of cider - stay tuned for his Chemical Fingerprints workshop coming up on Cider Chat Ironbark Ciderworks, Claremont, California Join the #ciderGoingUP Campaign today!

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IDTT Wine 394: Clement Baraut

Play Episode Listen Later Dec 7, 2016 90:23

Clement Baraut was a longtime consultant in the Loire Valley of France before starting Domaine Clement Baraut to pursue Savennieres and Grolleau wines of his own.

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IDTT Wine 341: Jacques Lardière

Play Episode Listen Later Feb 26, 2016 48:09

Jacques Lardière retired from his role as Technical Director of Maison Louis Jadot in Burgundy in 2012, a job he had started in 1970. He now oversees Jadot's Résonance project in Oregon.

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IDTT Wine 173: Evelyne de Pontbriand

Play Episode Listen Later May 20, 2014 55:19

Evelyne de Pontbriand oversees her family's estate, Domaine du Closel (Chateau des Vaults), in the Savennieres region of France's Loire Valley. Also in this episode, Erin Scala takes a look at the history of the sommelier.

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Episode 165: Where’s My Lime?

Cooking Issues

Play Episode Listen Later Apr 15, 2014 51:05

Malolactic fermentation, Champagne, cereal, lime shortage…. yep.. it’s another information-packed episode of Cooking Issues. This week Dave shares his thoughts on the lime shortage debacle and why lemons are no substitute, he explains the role acid plays in Champagne and gives an update on the MOFAD (Museum of Food & Drink) puffing gun. Try to see if you can keep up with the smartest guy in food on Cooking Issues. This program was sponsored by Bonnie Plants “Something about storing diluted Campari or Aperol in the presence of acid causes the liquor to change overnight – it’s very odd!” [21:00] –Dave Arnold on Cooking Issues

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Ep 019 How A Grape Becomes A Wine