Podcasts about muscat blanc

Season 2 Episode 4: This episode is featuring Huston Vineyards located in Caldwell, Idaho. Cheyenne chats with owner and winemaker, Gregg Alger. Gregg discusses his background as an Idaho boy who grew up farming and thought he would never return to that lifestyle and how he eventually ended up growing grapes and starting a winery with his wife, Mary. Huston Vineyards showcases Idaho's best does a great job of keeping wine fun. We also dive into Chicken Dinner and the Idaho history that this place holds. Featured wines: 2020 Huston Vineyards Riesling and 2020 Chicken Dinner White Wine Blend (Riesling, Muscat Blanc, and Roussanne) Find more info at www.hustonvineyards.com

Corsica is the 4th largest Mediterranean island and the most mountainous. It is a territory of France but is closer to Italy in proximity and, often in wine styles. Corsica is called “Ile de Beauté,” the beautiful island, and its wines, which were once known for quantity rather than quality are making great strides in amazing reds, whites, and rosés, which is the majority of their production.   These off-the-beaten trail wines, made of Nielluccio (Sangiovese), Sciacarello (an elegant, native red), and Vermentino (an aromatic white) with a mix of other grapes represent the unique terroir of this rugged, varied isle. These wines are ones to keep on your radar – they are getting better and should be on your “watch” list!   Map: Vins de Corse   Here are the show notes: Location, Climate, Geology We discuss the location of Corsica -- 90 km/56 mi west of Italy, 170 KM/106 mi SE of France, 11 KM/7 mi north of Sardegna Corisca is a big island -- twice the size of Rhode Island, half the area of the country of Wales. Down the center a single chain of mountains takes up 2/3 of the island We discuss who actually planted vines here and debate Phoceans v. Phoenicians (the former is from Persia, the latter more from what we know as Greece today) In this, the most mountainous island in the Mediterranean, there are many soil combinations, but most contain at least some granite or schist, except on the east coast where there is more alluvial and colluvial soils from mountain runoff 20% of island covered by wild scrub known as the maquis -- fig, lavender, wild mint, thyme, rosemary -- Wines are highly aromatic, minerally – especially the reds due to the Granite and the maquis The CLIMATE is Mediterranean, with abundant sunshine but also a lot of rain and very strong winds from every direction (the Mistral, the Transmontane, the Liebeccio, and the Gregale are some of those we list). The mountains and the sea are the influences that reduce day-night temperature swings. There are a variety of mesoclimates because of altitude and maritime influence     Grapes: More than 40 grapes that are Italian, Spanish, French and more, are allowed, but most are only allowed in IGP wines. The main grapes are Nielluccio, Sciacarello and Vermentino Nielluccio represents  1/3 of plantings and is genetically identical to Sangiovese but tastes totally different because of the terroir in Corsica.   Sciaccarello is 15% of production and displays high acidity, elegance with smoke, raspberry, licorice, hazelnuts, blackberries, orange notes   Others: Grenache, Aleatico, Barbarossa, Carcajolo Nero,  Minustello (Graciano), Mourvedre, Cinsault, Carignan   Vermentino was probably brought to the island by the Greeks and, today is 15% of production, created floral, honeyed wines. It's often blended with Ugni Blanc, Biancu Gentile.     Regions: 9 AOC/AOP regions and the I'lle de Beauté IGP   Ile de Beauté  Representing about 2/3 of production, this IGP allows for all 40+ grape varieties grown on the island – it's a cross section of all the native grapes of so many countries, from Spain to Italy to France to Greece. These wines aremostly the cheap and cheerful set, but can be really good if the winemakers are like the AOP laws   Patrimonio AOC Granted Corsica's first AOC in 1968, Patrimonio is on the northern coast of the island, near the sea. Nielluccio is the lead grape with Grenache and Sciacarello used prominently in reds and rosés, and Vermentino in whites and sometimes rosés. The reds are aromatic, fruity and a bit smoky. The rosé is fuller bodied and the whites, are usually floral and full.   Ajaccio AOC Granted its AOC in 1971, the AOC is along the west-southwest coast of Corsica. It contains some of the highest vineyards, up to 500 meters (1,600 feet) and has clay-based soils with granite, leading to wines with structure and fullness. Medium bodied, spicy reds and rosés are from the lead grape Sciacarello with Barbarossa, Nielluccio, Vermentino, Grenache, Cinsault, Carignan and others. Aromatic, dry whites are made of Ugni Blanc and Vermentino.   Muscat du Cap Corse AOC An AOC for Vin Doux Naturel made in the northern peninsula of Corsica from Muscat Blanc à Petit Grains. Vineyards are on steep terraces, grapes are hand-harvested later in the season and the top wines are aromatic with candied fruit, beeswax and apricot. They are sweet but have excellent acidity.     Vin de Corse AOC and its sub regions Vin de Corse AOC is a region-wide designation and represents 45% of all AOC wines produced in Corsica. This specific AOC is for the eastern seaboard of Corsica and it's planted in the plain and rolling lands. Reds and rosé wines are at least 50% Nielluccio, Sciacarello, and Grenache with the other grapes like Grenache, Mourvèdre, Carignan, Cinsault, Aleatico, Barbarossa, Graciano. Reds tend to be rustic, full flavored, higher in alcohol and strong in tannin, the rosés are peppery, and the white is mainly minerally, floral Vermentino.   The 5 Vin de Corse sub-regions are: Coteaux du Cap Corse, Calvi, Figari, Porto Vecchio, Sartène. These sub-regions have lower yields than Vin de Corse and use the same grapes mentioned above. Map: Vins de Corse Vin de Corse-Coteaux du Cap Corse is in the northern peninsula of the island, which extends into the Ligurian Sea, which may be why there is salinity in the wines. The area is windy with schist-based soils, and ~ 50% of production is rosé with smaller proportions of red and white. The steeper site made interesting wines.     Vin de Corse-Calvi is in the northwest corner of Corsica with vineyards along the coast and in the foothills of Corsica's mountains creating many mesoclimates. This area contains some of the oldest vineyards in Corsica and producers are 100% organic or in transition to it. The wines are of a similar breakdown to Coteaux du Corse.     Vin de Corse-Porto Vecchio is on the southeastern coast near the Golfe de Porto-Vecchio, a bay that provides shelter from winds. Porto Vecchio has granite-based soils with some alluvial areas in flatter lands. The wines are similar to others in the Vin de Corse AOCs.     Vin de Corse-Figari is he oldest vineyard area in Corsica, likely cultivated since the 5th century BC. It is on the southern tip of the island and is relatively flat, with granite-based soils sunny but a harsh and very windy climate. It is hard to grow grapes here yet there are many young winegrowers, who are very terroir focused.   Vin de Corse-Sartène is a hilly area northwest of Figari, that experiences strong winds. With granite soils the reds are spicy and rich, the rosés fruity and the whites light.   Producers we mention: Clos D'Alzeto, Domaine Vico, Clos Venturi, Domaine Comte Abbatucci (known for cultivating native vines), Domaine Antoine Arena (biodynamic), Domaine De Torraccia (advocate for quality Corsican wines), Clos Canarelli ________________________________________________ Thanks for our sponsors this week: Wine Access: Access to the best wines for the best prices! 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Vins doux naturels (VDNs), translated to ‘naturally sweet wines’, are some of the most historic yet underestimated wines in France. These wines are made using the process of mutage – adding neutral grape spirit/alcohol – to fermenting wine in order to halt fermentation and leave sugar in the wine (they aren’t REALLY naturally sweet wine, although producers will say you are preserving the natural sweetness of the wine so that’s the counterpoint). Image of Rivesaltes: WinesoftheRoussillon.com The technique of mutage was created in Roussillon in 1285 by Arnaud de Villeneuve, physician of the Royal House of Barcelona from 1281 to 1310 and a professor of the University of Montpellier. It is the same process used to make Port. Here the wine must be around 6% alcohol by volume when grape spirit is added to kill the yeast and bring the alcohol in the wine to 15-18% ABV. Wines retain sugar and this base wine can go many different directions depending on what the producer wants to present in the bottle. Although these wines can be made with more than 20 different grape varieties, two take primacy: Muscat blanc à petit grains for the white and Grenache noir for the red. Grenache is great as a young wine but can also be good if aged for years in old oak barrels, sometimes large glass jars (called bonbonnes or demi-johns) developing complexity and tertiary aromas (tobacco, saddle, mocha) Muscat has fresh, grapey aromas, and naturally high acidity so the resulting sweet wines are very balanced. These grapes get more flavor and color if the producer wants to put the juice in contact with the skins and, like the reds, they can also be aged oxidatively   Vins Doux Naturels of the Languedoc We begin the show in the Languedoc, which only produces white vins doux naturels (VDNs) of the Muscat grape. Each of these wines is made from Muscat Blanc à Petits Grains and made in a non oxidative style to show the ripe fruit flavors, honeyed notes and richness contrasting with the acidity of the grape. Here are the four VDN appellations of the Languedoc, all of which are fortified with neutral grape spirit to 15% - 18% alcohol and a minimum of 11% residual sugar (Saint Jean de Minervois has a minimum of 12.5% RS). These wines are all golden in color and made of white grapes:   Muscat de Saint Jean de Minervois: Vineyards are at elevation so the wines have a better balance of acidity, more elegance, and are more complex Muscat de Frontignan: the biggest area for VdN in the Languedoc, these wines range in quality but Frontignan has great historic importance as it probably contains France’s earliest vineyard sites and was certainly the country’s first VdN appellation Muscat de Lunel is small and the local co-op makes many of the wines. The best have floral honeyed notes Muscat de Mireval is right next to the coast, immediately northeast of Frontignan and the wines, dominated by co-op production are rarely seen outside of France   Vins Doux Naturels of Roussillon Roussillon was incorporated into France in 1659, but before that was part of Spain, which it borders. There is a very set Catalan influence in this area, which is a hybrid of Spanish and French culture in many ways. Roussillon is shaped like an amphitheater and borders the Mediterranean Sea, the Pyrenees & the Corbières Mountains. This sunniest region of France has rivers which shape the landscape and the terroir.   Roussillon is the epicenter of vins doux naturels, making 80% of all VDN. It makes white, and more interestingly, reds whose flavors you will not find anywhere else. After mutage, the VdNs are made reductively (like regular wine where you try to avoid contact with oxygen to maintain fresh flavors) or oxidatively, with exposure to air for varying lengths of time. On the wines of the Roussillon you will see the following labels:   Wines that are aged without oxygen (topped off barrels/reductive) and are fruity and strong: Blanc Rosé Rimage (used for Banyuls) Grenat (used for Maury, Rivesaltes) If they have a bit of age but are still reductive you will may see recolté or vendange on the bottle Wines that are aged oxidatively in barrels that are not topped off, thus concentrating flavors and giving the wines more character (similar to tawny Port, rosé is never aged this way, BTW) Ambré: Whites that are oxidatively aged Tuilé: Reds that are oxidatively aged Rancio: VERY rare category of wine. Either whites or reds aged for so long that they taste almost like Madeira. They are aged in glass bonbonnes/demi-Johns that are kept outside or in attics to gain exposure to the temperature extremes to intensify flavor Hors d’Age: Anything aged more than 5 years before release, normally oxidatively aged Vins Doux Naturel aging in bonbonnes Image Source: Vig'nette     Roussillon Wines/Areas  Muscat de Rivesaltes can be made two Muscat varieties blended in varying ratios: Muscat Blanc à Petits Grains (blend must be at least 50%) which contributes aromas of tropical, citrus fruits (lemon) Muscat of Alexandria which offers aromas and flavors of flowers, herbs (mint) and peaches The wine mellows over time to have honeyed, baked fruit flavors   Rivesaltes is France's largest sweet-wine appellation, in terms of area and volume. Rivesaltes wines are blends or single varieties. Grenache Blanc, Grenache Gris, Grenache Noir and Macabeu are the main grapes used When made from white varieties they can be Rivesaltes Ambré (nutty and caramelized), rancio (Madeira-like, baked notes) or Hors d’Age (aged 5+ years) Rivesaltes Rosé is a fresh, fruity wine made mainly of Grenache Noir. It is aged reductively Rivesaltes Rouge is made mainly of Grenache Noir. It can be Grenat (reductive), Tuilé (oxidative) and for rare bottles, rancio and hors d’age when oxidatively aged     Maury Doux is in northern Roussillon on steep limestone cliffs at the beginning of the Pyrenees foothills. Maury's vins doux naturels are produced mainly from the Grenache grape varieties. Maury Blanc is made with mainly Grenache Blanc and Grenache Gris and aged reductively. There are oxidative versions -- Maury Ambré and Hors d’Age Maury Rouge is made with a minimum of 75% Grenache noir with Grenache Blanc, Gris, Carignan, Syrah, Macabeu (max 10%). Similar to Rivesaltes, there are Grenat, Tuilé, hors d’age, and rancio versions. Wines labeled with récolte, vendangeor vintage must have aged a minimum of 12 months in an airtight environment, making them a nonoxidative style of VDN. Image of Maury: WinesoftheRoussillon.com   Banyuls is one of the world's very few fortified red wines. Its best sites are on steep slopes or narrow terraces facing the sea. All Banyuls are made mainly from Grenache grapes of various colors. Banyuls Rouge is required to be at least 50% Grenache Noir. These wines are the best pairings with all manner of chocolate. These classifications are different from Rivesaltes and Maury Rimage is aged reductively and bottled early. It has black fruit and chocolate flavors Rimage Mis Tardive is Rimage that is aged for 1-3 years Banyuls Tuilé, rancio, and hors d’age are aged oxidatively Banyuls Blanc is made with Grenache blanc and Grenache Gris. It can be ambré, rancio, and hors d’age Banyuls Rosé is young and fresh, made of Grenache Noir and reductive Banyuls Grand Cru is at least 75% Grenache that is aged for a minimum of 30 months in oak – so all are slightly oxidized. They can be labeled dry/sec/brut (all are ok to use) as long as it has

To kick off 2020, we have the original wine grape, the one from which so many were derived: MUSCAT! In the show we discuss the three main types of Muscat and the wines and regions that you need to seek out to get a taste of this ancient, delicious, complex grape.  As M.C. Ice requests in the middle of the show...here are the notes!  What is Muscat? Overview A grape from which derives a complicated family of grapes that includes over 200 varieties of all colors It was most likely a Greek grape, brought to the south of France and Sicily by the Phoenicians It's known for its floral perfume and grapey flavor. The grape is spicy with orange notes, and has relatively low acidity Styles range from dry to late harvest to fortified to sparkling Berries are gold, pink, or black and the variation within vines, mean flavors can vary   The main types of Muscat: 1. Muscat Blanc à Petits Grains is the oldest grape Needs a long growing season, disease prone, doesn’t like humidity The most refined, classic Muscat, it is small berried, with a delicate but layered aroma Also known as: Moscato Bianco, came to Italy in the 1300s Common grapes derived from Muscat Blanc à Petits Grains: Moscato Giallo, Aleatico (red), Mammolo (red)   2.  Muscat of Alexandria Natural cross of Muscat Blanc à Petits Grains and Axina de Tres Bias, old black table grape grown on Sardegna, Malta, Greek Islands Not from Alexandria in Egypt!  Mid budding, late ripening, likes heat, big bunches, big berries, great for heat. Susceptible to powdery mildew, bunch rot, bugs, good with drought Less refined than Muscat à Petits Grains: sweet but not complex, less subtle – more geranium notes. Makes sticky sweet wines, rose- or orange-like or like geranium and lily of the valley Also known as Zibbibo in Sicily.  Related grapes:  Catarratto Bianco (Etna), Grillo (Sicily), Bombino Bianco (Sicily, Southern Italy), Schiava Grossa, Malvasia del Lazio, Cereza (Argentina), Torrontés (both clones) 3. Muscat Ottonel:  Bred in Loire in 1852, earliest ripener, planted in Alsace often  paler, with less aroma than the other varieties -- which can produce a softer wine 4. Muscat of Hamburg Black, table grape, low quality in Eastern Europe   Muscat in the Vineyard:  Hard to grow: Crops erratically, low acidity, can be a tough blender Pink, black, red mutations exist around the world Early budding, mid ripening, susceptible to powdery mildew, botrytis, mites, small berries Climate: Prefers warm Mediterranean climates – south of France, Italy, Greece, Spain, Australia Soils: Different types will yield different flavors. Limestone or calcareous rock, along with sand make lighter, fresher versions.  Clays, granites, can yield richer versions.  If the grape is overcropped it loses acidity and aroma and is a boring mess.    Muscat by Place:  France 18,829 acres in France/7620 ha Almost all Muscat Blanc à Petits Grains Rhône: Muscat de Beaumes de Venise (fortified) Roussillon & Languedoc: Vins doux Naturels of Muscat Blanc à Petits Grains in Frontignan, Lunel, Mireval, St. Jean de Minervois Rivesaltes: Vin doux Naturel of Muscat Blanc à Petits Grains blended with Muscat d'Alexandria in Rivesaltes Clairette de Die Sparkling of Muscat Blanc à Petits Grains Corsica: fortified wines Alsace: Muscat Ottonel and Muscat à Petits Grains. Wines are floral, fresh, grapey, and herbal with spice. Dry.    Italy  32,816 acres/13280 ha – Mostly Muscat Blanc à Petits Grains Piemonte: sweet, Asti Spumante (sparkling), Moscato d’Asti (semi sparkling, sweet, good dessert or cheese wine) Trentino Alto Adige: Use Rosenmuskateller: variation of the Muscat Blanc à Petits Grains -- rose aroma, still wine, Moscato Giallo/Goldmuskateller: orange scented dry or sweet wines Valle d’Aosta: Passito style (grapes dried on mats in the sun, raisined and then pressed) Montalcino:  DOC for dry, sparkling, sweet, late-harvest wines of Muscat Sicily: Zibbibo/Muscat of Alexandria for dry wines, Moscato di Pantelleria – passito style from a small historic island.    Spain  Grown all over Spain as Moscatel –Moscatel d’Alejandria Málaga: sweet speciality of the south Jerez/Sherry:  Moscatel used for color and sweetness, can be made alone as a sweet, passito style wine   Portugal Small amount used in white Port and other fortified wines Setúbal makes a fortified wine from it, tasty dry wines    Other Old World places: Germany, Austria, Greece   Australia Rutherglen and Glenrowan in northeastern Victoria Rutherglen Muscat: Four tier quality system -- basic, classic, grand, rare. Like figs, coffee, blackberry, chocolate, delicious, with acidity   South Africa Vin de Constance from Muscat Blanc à Petits Grains: Late harvest Probably the descendents of the famed vines of  colonial days in the 1600s  Worcester, Olifants River: Muscat of Alexandria/ Hanepoot for bulk, used for dry, sweet, fortified, table grapes   US: Central Valley for bulk white. Some Orange Muscat which is a relative of Muscat Blanc à Petits Grains   Don't forget to order your Wine For Normal People book today!! _______________________________ Thanks to our sponsors this week: 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 And to sign up for classes, please go to www.winefornormalpeople.com/classes!    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. 

Erik Miller from Kokomo Winery visits Steve Jaxon and Dan Berger on California Wine Country today. Kokomo Winery is named after Erik's hometown in Indiana. Kokomo started in 2004 and Erik was working at a winery in Dry Creek. He is now up to his 17th harvest. He got a business degree from Purdue University in Indiana. He learned winemaking in the cellar, with some classes at UC Davis (but not a winemaking degree). He also works with an assistant winemaker, Jeremy Parsons. He has a chemistry degree and is "a perfect balance for my artistic ADD." Dan discovered Kokomo when he tasted a Kokomo Rosé in 2008. It was his first Rosé, from a vineyard where he grows Grenache. His Rosé is "bone dry, or close to bone dry." Erik likes the color of his Rosé, it is a very pale salmon-like color. It got people to realize it is dry, just by the color. They are growing the grapes intentionally to make Rosé and as soon as they pick the grapes, the key decisions start. Dan says that this grape makes the best Rosés. Most of the great French Rosés are make of Grenache at least in part. They taste a Sauvignon Blanc, held in Acacia barrels. Erik says they are good for texture, not for aromatics. Dan says this one is not soft, but crisp and dry. He has seen a lot of sweet SVs but you taste the fact that this is a dry wine. It would go very well with fish. They pick the grapes in two halves. The first harvest is more acidic and the second is fuller, richer with more tropical flavors. This is what Dan means by the strategy that begins at the harvest. Since they manage about 260 acres, they have a full time crew, which makes it easier to plan this kind of harvest. Next they taste a Muscat. They have 3/4 acre of this grape. He designed it for a late harvest. in 2017 they bottled it as a dry Muscat Blanc, which is rare. The four noble Alsatian varieties, Gewürtz, Riesling, Pinot Blanc and Muscat and Erik thinks they are great with spicy foods. Dan suggests it would be good for mild Indian curries, but a hotter curry needs a sweeter wine. Erik also brought a sparkling wine. Steve says it has a strong bouquet. Dan says it has a delicate and subtle yeast component. It is not overpowering, as it often can be. It would benefit from 2-3 years in the cellar. Dan says that sparkling wine would lose its bubbles if decanted. Erik remembers having fried chicken at a gas station which they enjoyed with a sparkling wine. It made such an impression on him that they started a regular event in July and August called "Birds and Bubbles" which is an intimate event with sparkling wine and fried chicken. Erik talks about Hoosier Hospitality and Ross James, their tasting room manager and he encourages anyone to visit the winery and experience their hospitality. He talks about the Timber Crest Collective vineyard. Dan says that Kokomo makes the best Rosé he has ever tasted, better even than his other favorite French one, year after year.

Evien Oro 2013 conquers the title of the best wine of summer 2016, a great white created by Fabrizio Ressia after having experimented on Muscat Blanc in the Langa are for a long time. Charming, aromatic and rare elegance, Evien Oro is the result of the passion for aromatic wines associated to the greatness of a generous and prestigious territory.

Muscat Blanc is among the most ancient and appreciated varieties of history, praised by many authors of the past because of the delicious wines produced with this grape, it is still today one of the most appreciated ones. A grape very common all over Italy, Muscat Blanc is particularly famous in France as well, where it is used for making extraordinary sweet and dry wines, all characterized by a charming aroma of grape.