Everything you would like to know about cheese and wine but were afraid to ask by Jorge Albueme. You also can view the presentation if you click HERE
Tasting 152 February 2014: Club Members Assessment Portuguese Wines 
Informe Analitico preparado por Ricardo Zavaleta
Degustación Abierta
Resumen: El primer vino tinto fue calificado como Aceptable con un promedio de 78 puntos; el segundo y el tercero, se consideraron como Buenos, con 82 y 84 puntos respectivamente; el cuarto vino se calificó de Muy Bueno con promedio de 88 puntos y el último obtuvo la calificación de Excelente con 91 puntos.
Para un informe general detallado sobre esta degustación por favor haga clic aquí. El mensaje se abrirá en una nueva pestaña
Calificación Media: 78 Desviación Estándar: 8.7
Impresión General: Presenta un color Rubí intenso, aroma a frutos maduros y balsámicos bien equilibrados y un final largo y armonioso.
2. 2009 Duque de Viseu Dão Tinto
Calificación Media: 82 Desviación Estándar: 6.8
Impresión General: Color Rubí, con aromas sobresalientes a frutos maduros, frambuesa y moras, especies mentoladas y resinosas que le dan frescura y lo hacen un vino elegante y suave.
3. 2011 Fronteira Douro
Calificación Media: 84 Desviación Estándar: 3.4
Impresión General: Vino de gran elegancia y aromática complejidad, gran balance y puede acompañar una gran variedad de comidas.
3. 2009 Quinta de Ventozelo Reserva Douro
Calificación Media: 88 Desviación Estándar: 3.6
Impresión General: Para acompañar platos Fuertes.
4. 2010 Quinta dos Carvalhais
Calificación Media: 91 Desviación Estándar: 3.1
Impresión General: Rubí denso, amplio aroma de frutas frescas con toques balsámicos bien integrados que le dan una frescura, acidez y taninos.
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Tasting 152 – February 24, 2014, 1:00 pm Capri Restaurant, McLean VA Touriga Nacional from PortugalContents of this post:
1. Participants and Presenters with Birthdays
Wines presented by Cecílio-Augusto Berndsen
Participants: Orlando Mason, Raul Sanginetti, Alfonso Sanchez, Marcello Averbug, Cecilio-Augusto Berndsen, Italo Mirkov, Jairo Sanchez, Jaime Estupinan. O. Castaneda, Emilio Labrada, Clarita Estrada. German Zimcke, Ricardo Zavaleta, Alfonso Caycedo.
Birthday of February: Carlos Paldao (11)
More details on the wines at Section 4.
1. 2012 Vila Regia Douro Tinto. Tinta Roriz (40%), Tinta Barroca (40%), Touriga Francesa (10%), Touriga Nacional (10%). Sogrape. Douro, Portugal. Alcohol per Volume: 12.5%, $ 9
2. 2009 Duque de Viseu Dão Tinto. Tinta Roriz, Touriga Nacional, Jaen, Alfrocheiro Preto. Sogrape. Quinta dos Carvalhais, Dão, Portugal. APV: 13.5%, $ 12
3. 2011 Fronteira Douro. Touriga Nacional 60% and Touriga Franca 40%. Compahia das Quintas. Douro. APV: 14.5%, $ 14.
4. 2009 Quinta de Ventozelo Reserva Douro. Touriga Nacional 60%, Tinta Roriz 20% and Touriga Franca 20%. APV: 14.5%, $ 20
5. 2010 Quinta dos Carvalhais Dão Touriga Nacional. Tinta Roriz and Touriga Nacional. Sogrape. Dão. APV: 13%, $ 38
1. Pasta e Fagioli, Soup of Short pasta & Cannellini Beans (130 kcal)
2. Caesar Salad (78 kcal)
3. Rigatoni Carbonara, prepared with a sauce of egg yolk, Italian bacon and a touch of cream sauce (384 kcal)
4. Pollo alla Milanese, chicken breast encrusted in bread crumbs, served with mix greens salad (734 kcal)
5. Desert and Coffee (v.g. Tiramisu 492kcal)
4.1 2012 Vila Regia Douro Tinto. Tinta Roriz (40%), Tinta Barroca (40%), Touriga Francesa (10%), Touriga Nacional (10%). Sogrape. Douro, Portugal. Alcohol per Volume: 12.5% $ 9
Producer description: Vila Regia Tinto 2012 apresenta uma cor vermelha rubi de boa intensidade. O seu aroma é intenso, sobressaindo os aromas a frutos vermelhos maduros, bem como aromas balsâmicos, bem equilibrados com delicadas notas florais a esteva. Na boca tem um ataque suave e equilibrado, com a acidez bem integrada, boa presença dos frutos vermelhos madura e com um final longo e harmonioso. http://www.sograpevinhos.com/
http://www.stevensgarnier.co.uk/ tells us: “A medium-bodied, fruity red from the Douro – home of Port wine. This is made from the same grapes as Port, but without fortification. The wine is soft in texture with a mature, peppery flavour. Highly recommended – it will change your mind about Portuguese wine.
wineaccess.com: “Full bodied wine that is well worth the price.” Jerome 1235. “You will enjoy this by the fire or by the pool with or without food.” Hood13310876
4.2 2009 Duque de Viseu Dão Tinto. Tinta Roriz, Touriga Nacional, Jaen, Alfrocheiro Preto. Sogrape. Quinta dos Carvalhais, Dão, Portugal. APV: 13.5%, $ 12
Winery description: Este vinho apresenta cor vermelha rubi. No aroma sobressaem os frutos pretos maduros (framboesa e amora), nuances especias e notas mentoladas e resinosas que conferem muita frescura. Tem taninos firmes mas discretos, o que torna o vinho muito elegante e suave. Na boca sobressaem aromas minerais e frutados num conjunto com uma acidez muito fresca e com um final persistente. http://www.sograpevinhos.com/
Reviews: This DAO “Tinto” was a pleasant diversion from our usual assortment of red dinner wines. The Merchant Review has it about right highlighting the prominent oak and peppery aspects with soft round tannins. Think of a mild Zinfandel. An excellent choice with highly seasoned hand rubbed rare steaks. A good wine at a good price. Thumper in http://www.wineaccess.com 4/5
4.3. 2011 Fronteira Douro. Touriga Nacional 60% and Touriga Franca 40%. Compahia das Quintas. Douro. APV: 14.5%, $ 14.
Producer Description: Is is a wine of great elegance and aromatic complexity. With its short aging in French oak barrels it presents great balance, which makes it an ideal wine for pairing with a wide range of dishes.
Review: With plenty of weight, but weight that is concentrated around a tight, firm tannic core. The wine has great ripe plum and black cherry fruits, brimming from the glass. The acidity is a strong presence, and with the tannin promises several years’ aging. By Roger Voss , http://buyingguide.winemag.com/ Wine Enthusiast: 89 points.
4.4. 2009 Quinta de Ventozelo Reserva Douro. Touriga Nacional 60%, Tinta Roriz 20% and Touriga Franca 20%. Quinta Ventozelo. Douro. APV: 14.5%, $20
Producer recomendation: Serve with strong dishes and game.
Wine Spectator: 91/100
Paul Forget wrote on http://www.winealign.com/ “This wine opened up with a very aromatic bouquet of blackberry, cherry, stewed plum-rhubarb, dried herbs, vanilla and exotic spices. On the mouthfeel, full bodied, ripe crushed berry fruit with lots of spices, fresh acidity and fine grained tannins. Very good length and smooth, velvety texture on the finish with subtle fruit flavours, light minerals and spices. Here is a very youthful, well made and flavourful wine, ready to enjoy. Strongly recommended.” 4.5/5 four reviews. Also at http://paulnjoywine.blogspot.com/
http://www.theglobeandmail.com/ informs: “Three chief grapes used in port – touriga nacional, tinta roriz, touriga franca – shine in this red blend from an established port house. Very earthy, with a trace of mushroom, it’s packed with ripe, almost raisin-like fruit. Lovely now, it could improve with four years’ rest.”
Ranking: vivino.com places Quinta de Ventozelo like:
Rank within Winery: 31 of 128
Rank within Wine Region: 4951 of 15,216
Global Rank: 300569 of 1,179,844 This wine is always in the first third or better.
4.5. 2010 Quinta dos Carvalhais Dão Touriga Nacional. Tinta Roriz and Touriga Nacional. Sogrape. Dão. APV: 13%, $ 38
Description by the Winery: Quinta dos Carvalhais Touriga Nacional 2010 tem uma cor vermelha densa e um amplo aroma que engloba notas de frutos vermelhos e florais, nomeadamente a violeta, tão característica da casta, refrescadas por toques balsâmicos e madeira muito bem integrada a surgir no final. Na boca surpreende pela frescura logo no ataque, revelando uma bela acidez, com taninos muito redondos mas vivos, num conjunto equilibrado e elegante. http://www.sograpevinhos.com/
http://www.wineanorak.com/ informs: “Lovely aromatic spicy nose with some wild black fruit and herb character. Hints of tar and violets—very typical for this grape. The palate is concentrated and spicy with a good depth of chewy, spicy fruit and nice structure. A big wine with lots going on but still well behaved. Good acidity and some elegance. Very good/excellent 92/10.”
For a detailed report of the grades given to the wines by the Club Members, please click here. The report that was prepared by the Club Secretary Ricardo Zavaleta will open in a new tab.
Information on the grapes on this tasting:
Touriga Nacional: Considered to be the finest of the grapes that are used to create the substantial and long-lived fortified wines known as Port. Touriga Nacional has a thick skin and small clusters of berries which help to contribute to the colorful and tannic wine it creates. In addition to the flowers, tannins and extract the Touriga Nacional brings to the Port table, the grape is an integral part of the blends of still red wine found in both the Duoro and Dão valleys, producing wines that are heavy in both red fruits and structure. Yields are low, but recent clonal selection has improved production. https://www.winegeeks.com/grapes/45
Tinta Roriz: The Portuguese name for Tempranillo, which is used to make both still wines and port. This name is most commonly used in the Duoro valley of northwestern Portugal where Tempranillo is made into both dry red wine and also used in the recipes of many port houses. https://www.winegeeks.com/grapes/48
Jaen: A rustic and common grape found extensively in the central and western regions of Spain. Also found in the Dão region of Portugal, wines from the Jaen are often pale in color, have very low levels of acidity, and can be quite bland. Best suited as a blending varietal for lightening tannic reds. Thought to be a clone of the Spanish Mencía. https://www.winegeeks.com/grapes/112
Alfrocheiro Preto: An important varietal in the production of reds from the Dão region of Portugal, Alfrocheiro Preto is an intriguing grape of misty origins. At one time thought to be a relative of Pinot Noir, today the birthplace of Alfrocheiro Preto is assumed to be Portugal, but the jury is still out. Also known as Tinta Bastardinha and Tinta Francesa, wines from this grape are noted for their velvety texture, intense spiciness and approachability when young. They also display inky depths of color and flavors of mint, flowers, black currants and fresh strawberries. https://www.winegeeks.com/grapes/83
Tinta Barroca: The most productive and easiest to grow of the different varietals that make up the recipe for the great fortified wines of Oporto in the Douro valley in Portugal. Tinta Barroca has a very thin and dark skin which allows it to impart color and alcohol to the port blend without adding too much in the way of tannins. This varietal is also used to make some non-fortified versions that can be elegant and aromatic, if always fruity. Also grown in South Africa for both fortified and dry versions. When grown in cooler climates or higher elevations Tinta Barroca can be quite aromatic and full of black cherries, black plums and purple flowers. https://www.winegeeks.com/grapes/47
Dão is a Portuguese wine region situated in the Região Demarcada do Dão with the Dão-Lafões sub region of the Centro, Portugal. It is one of the oldest established wine regions in Portugal. Dão wine is produced in a mountainous region with a temperate climate, in the area of the Rio Mondegoand Dão rivers in the north central region of Portugal.[1] The region became a Denominação de Origem Controlada (DOC) appellation in 1990. The Dão region is the origin of the Touriga Nacional vine that is the principal component of Port wine.[2]
Climate and geography: The wine region is located primarily on a plateau that is sheltered on three sides by the granite mountain ranges of Serra da Estrela, Serra do Caramulo and Serra da Nave. This helps the area maintain its temperate climate away from the effects of the nearby Atlantic Ocean. The region experiences abundant rainfall in the winter months and long, warm dry summers leading up to harvest. The region’s vineyards are planted on sandywell-drained soil on top of granite rock. http://en.wikipedia.org/wiki/Dão_DOC
Douro is a Portuguese wine region centered on the Douro River in the Trás-os-Montes e Alto Douro region. It is sometimes referred to as the Alto Douro (upper Douro), as it is located some distance
Douro
upstream from Porto, sheltered by mountain ranges from coastal influence. The region hasPortugal‘s highest wine classification as a Denominação de Origem Controlada (DOC). While the region is associated primarily with Port wineproduction, the Douro produces just as much table wine (non-fortified wines) as it does fortified wine. The non-fortified wines are typically referred to as “Douro wines”.
The style of wines produced in the Douro range from light, Bordeaux style claret to rich Burgundian style wines aged in new oak.[1]
Geography and Climate: Douro wine region is situated around the Douro river valley and lower vallies of its tributaries Varosa, Corgo, Távora, Torto, and Pinhão. The region is sheltered from Atlantic winds by the Marão and Montemuro mountains and has a mediterranean climate, with hot and dry summers and cold winters.
It is usually subdivided into three subregions, from the west to the east:[6]
Terraced vineyards are very common in the Douro region. Vineyards dedicated to Port production are usually planted on schist while areas with granite-based soils are used for table wine production.
Grapes (See also: List of Port wine grapes) The principal grape varieties of the Douro region include the black grapes Bastardo, Mourisco tinto, Tinta Amarela, Tinta Barroca, Tinta Cao, Tinta Roriz (the same as Spain’s Tempranillo), Touriga Francesa and Touriga Nacional, and the white grapes Donzelinho branco, Gouveio, Malvasia Fina, Rabigato, and Viosinho.[1]
A large number of grape varieties are grown in the Douro region, most of them local Portuguese grapes. For a long time, the grape varieties grown in the Douro were not very well studied. Vineyards of mixed plantation were the norm, and most of the time, the vineyard owners didn’t know which grape varieties they were growing. A pioneering effort were made in the 1970s which identified Touriga Nacional, Tinta Roriz, Touriga Franca, Tinta Cão and Tinta Barroca as the prime dark-skinned grape varieties. Tinta Amarela and the teinturier Sousão has later come to be included among the varieties that attract the most interest.[3] This work was important for creating the new wave of top Douro wines and has also led to a greater focus on the grape varieties that go into Port wine. Most top quintas now replant with single-variety vineyards and focus on a limited number of varieties, but older, mixed vineyards will remain in production for many decades to come.
March 31st. USA Costa Este, Meritages or other. Blind tasting 
Presented by Alfonso Sanchez & Jairo Sanchez
Vinos PortuguesesMaterial Selecionado e Preparado por Jairo Sanchez (1) References at the end
Jairo Sanchez
Portugal, con una larga historia vinculada al vino, se ha caracterizado principalmente por la importancia del vino Porto, tan emblemático como el Jerez de España y la Champaña de Francia. Las antiguas tradiciones para la producción de este vino y su reconocimiento internacional, han marcado también la producción del Madeira el otro vino portugués, después del Porto.
Los Vinos de mesa también han sido reconocidos particularmente a partir del ingreso de Portugal a la Comunidad Europea, cuando los sistemas mas modernos de producción, las Inversions de capital y la compatibilización de normas facilitaron un mas amplio acceso al Mercado internacional y llevaron a Portugal a ser un productor y exportador importante de vinos Este proceso permitió mejorar la calidad de los vinos tintos y blancos que se producen principalmente en las 6 regiones vinícolas mas destacadas de MINHO, DUORO, DAO, BAIRRADA, ALENTEJO Y SETUBAL.
Douro que produce el Porto, fue la primera zona delimitada legalmente en 1756 y hoy, 39 de las 55 regiones viníferas del país son consideradas DOC por El Instituto da Viña e do Vinho autoridad, con legislación similar a la de Francia. Las DOCs de PORTO y Madeira tienen sus propios órganos reguladores.
Los requisitos para las regiones viníferas, establecen el total de área que puede ser plantada, los tipos de uva, el rendimiento máximo, los métodos de bonificación, los tiempos mínimos de añejamiento y la información que deben contener las etiquetas. Sin embargo algunos de los vinos son también etiquetados según la variedad de la uva. En estos casos el vino debe contener por lo menos el 85% de esa variedad de uva.
Aparte de los vinos Porto y Madeira, que se producen en las regiones de DUORO y MADEIRA respectivamente, los vinos de mesa de Portugal representan el mejor valor en el Mercado europeo por sus precios comparativamente mas bajos. Entre los mejores están los vinos son los tintos secos, expresivos , rústicos y voluptuosos, aunque también hay algunos blancos de consumo popular, particularmente Vinhos Verdes.
Los vinos portugueses de mesa son casi siempre mezcla de diferentes variedades de uva, la
mayoría de ellas de origen fenicio que solo se encuentran en Portugal. de la cuales existen por lo menos 230 variedades. Algunas de las mas usadas son Jaén, Alfrocheiro Preto, Periquita, y Baga. también hay cultivos limitados de variedades internacionales como Cabernet Sauvignon, Merlot, Sirah y Chardonay.
La producción de vinos de mesa estuvo controlada por las cooperativas que ran las únicas autorizadas para comprar las uvas. Esta situación cambio a partir de 1980 y ahora hay una gran cantidad de cultivadores y productores independientes que han venido aumentando la calidad de los vinos.
En Portugal, el termino GARRAFEIRO es usado en las etiquetas para designar un vino de mesa especialmente de alta calidad. Estos tintos, generalmente se han añejado por dos años en tanques o barriles, antes de embotellarlos y han permanecido en botella por un año mas. Los blanco Garrafeira deben permanecer 6 meses en tanque y seis mas en botella.
Aunque los vinos de mesa portugueses se producen en cualquier parte del país, las siguientes cinco regiones son las mas importantes, mencionadas de norte a sur:
MINHO
En la esquina noroeste, limitando con España, esta zona ondulada es la región agrícola mas productiva del país y es donde se produce el Vihno Verde, el mas popular en Portugal. Este es un vino básico Blanco ligero de bajo alcohol y un toque de picante. (Uvas: cualquiera o una combinación de 25 uvas, principalmente Alvarinho, Trajadura, Loureiro y Pedernã y 21 mas). Los vinos tintos verdes son mezclas de variedades poco conocidas como Azal Tinto y Vinhão
DOURO
Al suroeste de Minho, en el valle del río Douro (Esp. Duero). Terreno rocoso de esquistos empinados y en loma y. Única productora de Porto y la mayor región vinífera de Portugal para vinos secos tintos de mesa. Produce el mejor vino tinto seco de Portugal A. A. Ferreira’s Barca Vella.
Se usan40 variedades de uva, las principales son las mismas usadas para del Porto, Touriga Nacional, Tinta Roriz (Tempranillo), Tinta Barroca, Tinta Cão, Touriga Francesa, y la Tinta de Barca (sabor de especias)
Vinos tintos van desde ligeros a adaptables y especiosos llenos de sabores a Ciruela y black raspberry. Los mejores: Quinta do Cotto Cuvee (Grande Escolha) Champalimaud; Duas Quintas Ramos-Pinto y Redoma de Niepoort. Los vinos blancos no se destacan y los variedades predominantes son Gouveio, Malvasia Fina y Viosinho
DÃO
Cincuenta kilómetros sur de Douro, es una región protegida del clima del Atlántico por montañas en tres de sus lados lo que le da un clima mediterráneo con un gran potencial vinícola. El 80% de sus vinos son tintos. Los de mejor calidad denominados Dao Nobre (Noble)
Tiene 50 variedades para vinos autorizadas para la región y la mejor es la Touriga Nacional, que es la mas fina en la producción de Porto. Además incluye Tinta Roriz, Alfrocheiro Petro, Jaén, y Bastardo en vino tinto y Encruzado para vinos blancos.
Los vinos lideres son Grão Vasco y Duque de Viseu, ambos rojos de Sogrape, también están Casal da Tonda, Quinta das Maias, Quinta dos roques y quinta dos Cavalhais
BAIRRADA
Situada al oeste de Dão cerca del Atlántico, Terreno arcilloso La variedad líder es Baga, una uva jugosa y ácida que por ley debe ser el 50% de la mezcla de cualquier vino rojo producido en Bairrada, junto con otras 15 variedades que pueden participar. Cerca del 60% de la producción Espumantes de Portugal es elaborada en Bairrada, incluyendo un espumante rojo que se consume con lechón asado, plato típico de la región. Dentro de los mejores vinos rojos están los de Luis Pato, Caves Sao Joao y Quinta de Carvalhino.
ALENTEJO
Es la región vinífera mas grande de Portugal y cubre la casi totalidad de la zona sur oriental del país. Terreno volcánico con Granito, cuarzo, esquistos y material calcáreo Esa misma zona produce granos, olivas y la mitad del corcho del mundo. Como en las demás regiones, los mejores vinos son los rojos producidos con docenas de variedades de uvas dentro de las cuales están Periquita, Aragonez (tempranillo) y trincadera Preta. Esta es una zona pobre en la que aun se encuentran vinos producidos en ánforas de cerámica como en los tiempos de los romanos
Los mejores vinos rojos de Alentejo vienen de la zona limítrofe con España e incluyen José de Souza y Periquita, de JM da Fonseca, Tinto da Ánfora de J. P. Vinhos y Quinta Do Carmo de propiedad parcial de Chãteau Lafitte Roschild.
MAPA DE REGIONES VINIFERAS DE PORTUGAL
DOC-DO-ICR
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Nombres, sistema de designación y variedades
Portugal Appellation System: VQPRD DOC, IPR, VINHO REGIONAL, VINHO DE MESA
1. Bucelas DOC
2. Colares DOC
3. Setúbal DOC
4. Carcavelos DOC
5. Alenquer DOC
6. Torres Vedras DOC
7. Arruda DOC
8. Óbidos DOC
9. Lourinhã DOC
10. Ribatejo DOC
11. Encostas de Aire DOC
12. Bairrada DOC
13. Lafões IPR
14. Vinho Verde DOC
15. Trás-os-Montes DO
16. Porto DOC & Douro DOC
17. Távora-Varosa DOC
18. Dão DOC
19. Beira Interior DOC
20. Alentejo DOC
21. Paluela DOC
22. Lagos DOC
23. Portimão DOC
24. Lagoa DOC
25. Tavira DOC
26. Madeira DOC & Maderense DO
27. Graciosa IPR
28. Biscoitos IPR
29. Pico IPR
Portuguese wine is the result of traditions introduced to the region by ancient civilizations, such as the Phoenicians, Carthaginians, Greeks, and mostly the Romans. Portugal started to export its wines to Rome during the Roman Empire. Modern exports developed with trade to England after the Methuen Treaty in 1703. From this commerce a wide variety of wines started to be grown in Portugal. In 1758, one of the first wine-producing regions of the world, the Região Demarcada do Douro was created under the orientation of Marquis of Pombal, in the Doujhro Valley
Portugal has two wine producing regions protected by UNESCO as World Heritage: the Douro Valley Wine Region (Douro Vinhateiro) and Pico Island Wine Region (Ilha do Pico Vinhateira). Portugal has a large variety of native breeds, producing a very wide variety of different wines with distinctive personality.
The appellation system of the Douro region was created nearly two hundred years before that of France, in order to protect its superior wines from inferior ones. The quality and great variety of wines in Portugal are due to noble castas, microclimates, soils and proper technology.
Official designations:
Vineyards in Vinho Verde Demarcated Region in Minho, Portugal
Portugal possesses a large array of native varietals, producing an abundant variety of different wines. The wide array of Portuguese grape varietals contributes as significantly as the soil and climate to wine differentiation, producing distinctive wines from the Northern regions to Madeira Islands, and from Algarve to the Azores. In Portugal only some grape varietals or castas are authorized or endorsed in the Demarcated regions, such as:
(1) Fuentes: Karen MacNeil, Wine Bilble, Internet y artículos de especialistas
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Contents of this post
Presenters:
Clara Estrada, and Jaime Estupinan
Participants:
Italo Mirkow, Alfonso Sanchez, Jaime Estupinan, Clarita Estrada, Orlando Mason, Rorlando Castañeda, Alvaro Lopez, Jairo Sanchez, Marcelo Averburg, Ruth Conolly, Jorge Garcia, Ricardo Zavaleta, Alfonso Caycedo, Hugo Benito, Ginger Smart, Emilio Labrada, Leonor Barreto, Carlos E. Velez
(Reds are not in order of presentation because the tasting is blind)
1-Mussels in white wine sauce
2-Penne con salciccia
3-Insalata de Caprese
4-Lamb chop with brown sauce
GENERAL INFORMATION OF AUSTRALIAN RED BLENDS
http://www.wineselectors.com.au/About-Wine/Wine-Varieties/Red-Varieties/Red-Blends
In Australia, there are two main red grape varieties that form the base of most red blends – Shiraz and Cabernet Sauvignon and these are often blended together.
http://www.vinodiversity.com/blended-wines.html
Many winemakers are now using Viognier with Shiraz. It seems to be a marketing plus to have “Shiraz Viognier” on the label, even if there is only a very small percentage of Viognier. These wines are often not strictly blends as they are made by a process called co-pigmentation. The grapes are mixed prior to fermentation, apparently the effects of the Viognier is to modify the biochemical pathways during fermetation and hence play a role in the final colour intensity and flavour of the wine.
The most interesting blended wines in Australia could turn out to be produced in the ‘Cadenzia‘ project in McLaren Vale. Cadenzia is a marketing name given to Grenache based blends, most often with Shiraz and Mourvedre, but sometimes with a few other varieties. The aim of the marketing is to marry the idea of a particlar blend with the region. There is widespread appreciation already for ‘GSM’ blends, but these are produced in other regions as well, most notably the Barossa.
Selected wines
2012 Pewsley Vale Riesling – Eden Valley, South Australia
Aromas of apple blossom and lime with notes of slate and lifted perfume. This wine is textbook Eden Valley Riesling at its very best. The palate has juicy lemon/lime with hints of rosemary and white flowers. The wine has staying power and a perfectly balanced mineral acidity that just draws the wines line and length out.
Price: $ 17
2010 Jim Barry – Cabernet Sauvignon The Cover Drive, Coonawarra – South Australia
Deep garnet-purple in color, the 2010 The Cover Drive Cabernet Sauvignon shows off a vibrant, ripe, black cherry and red plum core with notes of cloves and vanilla plus a hint of spice. Medium to full-bodied with medium levels of finely-grained tannins, it has a crisp acid line, good fruit concentration and a nice long, spicy finish. Drink it now to 2017.
Score: – Wine Advocate 90 pts. Price: $20
Glaetzer Wallace Shiraz Grenache, 2010 Barossa Valley
Intense, Blackberry, Medium-bodied. Bright purple. Intense dark berry and cherry pit aromas are complemented by notes of vanilla, violet and cracked pepper. Juicy and focused, offering spicy blackberry and bitter cherry flavors and a suggestion of candied flowers.”
Score: 91 pts. – Int’l Wine Cellar Price: $ 22
D’Arenberg Laughing Magpie Shiraz Viognier, 2009 McLaren Vale –
Intense, Berry, Floral, Spice, Medium-bodied. Medium-deep garnet-purple in color, it offers a pretty nose of intense blueberry and black cherry with an undercurrent of frangipani and peach blossom plus some mace and dried leaves…”
Score: 90 pts. Wine Advocate Price:$22
By Jairo Sánchez
(Information sources include The Wine Bible, Wikipedia and other Internet webpages)
The Australian wine industry is the world’s fourth largest exporter of wine with approximately 750 million litres a year to the international export market with only about 40% of production consumed domestically. The wine industry is a significant contributor to the Australian economy through production, employment, export and tourism.
There is a A$2.8 billion domestic market for Australian wines, with Australians consuming over 530 million litres annually with a per capita consumption of about 30 litres – 50% white table wine, 35% red table wine. Only 16.6% of wine sold domestically is imported.
Wine is produced in every state, with more than 60 designated wine regions totaling approximately 160,000 hectares; however Australia’s wine regions are mainly in the southern, cooler parts of the country, with vineyards located in South Australia, New South Wales, Victoria, Western Australia, Tasmania and Queensland. The wine regions in each of these states produce different wine varieties and styles that take advantage of particular climatic differences, topography and soil types. With the major varieties being predominantly Shiraz, Cabernet Sauvignon, Chardonnay, Merlot, Semillon, Pinot noir, Riesling, and Sauvignon Blanc. Wines are often labeled with the name of their grape variety
Australian wine industry is characterized by having the biggest per capita wine consumer of English speaking countries; the most High Tech and most mechanized labor; export oriented structure 605/40%; biggest Shiraz grape producer and an impressive growth during the last half of 20 century.
Wines are generally characterized by concentrated flavor in wines (creamy whites and reds packed with fruit
The industry is made of Four very Large companies (50% Production): South Corp. Wines, BRL Hardy, Orlando Whyndham and Mildara Blass ands many medium size producers.
Grape Varieties.
Major grape varieties are Shiraz, Cabernet Sauvignon, Merlot, Pinot Noir, Grenache Mourverdre Chardonnay, Sémillon, Sauvignon blanc, , and Riesling. The country has no native grapes, and Vitis vinifera varieties were introduced from Europe and South Africa in the late 18th and early 19th centuries. Some varieties have been bred by Australian viticulturists, for example Cienna and Tarrango.
About 130 different grape varieties are used by commercial winemakers in Australia. Over recent years many winemakers have begun exploring so called “alternative varieties” other than those listed above. Many varieties from France, Italy and Spain for example Petit Verdot, Pinot grigio, Pinot noir, Sangiovese, Tempranillo and Viognier are becoming more common. Wines from many other varieties are being produced.
Australian winemaking results have been impressive and it has established benchmarks for a number of varietals, such as Chardonnay and Shiraz. Moreover, Australians have innovated in canopy management and other viticultural and in winemaking techniques, and they have a general attitude toward their work that sets them apart from producers in Europe. Australian wine-makers travel the wine world as highly skilled seasonal workers, relocating to the northern hemisphere during the off-season at home. They are an important resource in the globalisation of wine and wine critic Matt Kramer notes that “the most powerful influence in wine today” comes from Australia (Kramer).
Wine Laws
Australia does not have a strict system of laws regulating grape growing and winemaking.
Regulations define: Viticultural regions and govern Labeling
Approach to Winemaking and Blends
Conventional European wisdom holds that good wine comes from specific sites that have distinctive terroir. In Australia, however, many winemakers believe that there is another principle for producing good wines, namely the selection and blending
GSM Combination Wines. GSM is a name commonly used in Australia for a red wine consisting of a blend of Grenache, Shiraz and Mourvèdre. This blend originated from those used in some Southern Rhône wines, including Châteauneuf-du-Pape. Grenache is the lightest of the three grapes, producing a pale red juice with soft berry scents and a bit of spiciness. As a blending component, it contributes alcohol, warmth and fruitiness without added tannins. Shiraz can contribute full-bodied, fleshy flavors of black fruits and pepper. It adds color, backbone and tannins and provides the sense of balance such blends require. Mourvèdre contributes elegance, structure and acidity to the blend, producing flavors of sweet plums, roasted game and hints of tobacco.
Remember that Australia wine Regions are young compared with Europe and that for multiregional blends, grapes may have come from different regions. For those wines the most important guide to quality is the producer’s name
Regions
South Australia (Perth) Barossa Valley, (Shiraz, Riesling), Eden Valley, Clare Valley, Coonawara, (cabernet Sauvignon) and McLaren Vale
More than 50% of Aust. Wine is produced in South Australia
Main Wine companies, Hardys, Orlando, Penfolds, Peter Lehmann, Seppelt, Wolf Blass, Wynns, and Yalumba and medium size ones as Henschke, Mountadam, Petaluma and Tim Adams
Inexpensive bag in the box wines
New South Wales. (Sidney) is the second leading wine state producer. Hunter Valley, Chardonnay,(Rosemont State) Semillon (Tyrrel’s, Mc William’s Mount Pleasant, Lindemans and Brookenwoods; Mudgee, Cabernet sauvignon (Huntington State). Riverina, Dry and fortified wine and bag in the box wines
Penfolds, Rosemont State
Victoria. Melbourne . Third wine producing state. Yarra Valley, Geelong, Mornington Penninsula (Chardonnay, Pinot Noir in the south, Cabernet sauvignon, Shiraz), Grampians (Seppet’s Sparklings) Rutherglen, Glenrowan, (Sweet Moscat and Tocays)
Western Australia. Far side of Australia continent, 5000 Km from other wine centers. Margaret River, (Cabs, from Cape Mantelle, Leeuwin State,and Cullens) Great southern region, Pemberton, Perth Hills, Swan Valley.
Bordeaux reds and Whites, (Semillon and Sauvignon Blanc) and Outstanding Chardonnaysand now Verdelho
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2014_Program_Club del Vino program in Adobe .pdf format – it will open in a new window.
Tasting #150 16 December 2013 – Sparkling Wines – 1PM Capri Restaurant Restaurant
Contents of this Post
Presenters: Cecilio-Augusto Berndsen and J.L. Colaiacovo
Participants:
Alvaro Lopes, Jaime Estupinan, Orlando Mason, Jorge Garcia, Italo Mirkow, Albertina Frenkel, German Zincke, Mario Aguilar, Alfonso Caicedo, Cecilio-Augusto Berndsen, Juan Luis Colaiacovo, Clara Estrada, Jairo Sanchez, Carlos E.Velez (invited by Jorge Garcia), Hugo Benito (condicional), Alberto Musalem (invited by J. Garcia, condicional). Leonor Barreto, Alfonso Sanchez, L.C.Danin Lobo (Lula), Ruth Connolly, Ginger Smart.
Birthdays celebrated this month:
Salmon Salad
Fried Calamari
Penne al Pesto Sauce
Turkey with Stock Sauce
Wine Enthusiast: 86 points. “Fresh, fragrant and light, this delivers a touch of sweetness, followed by aroma of citrus, white flowers and peach. It’s crisp, easy and light on the finish, with steely efferversence.”
Dry, Apple, Pear, Medium-bodied
Wine & Spirits 90 points- Prosecco, Veneto, Italy – “This wine’s brisk, consistent bubbles carry a green almond scent, driving home crispness and freshness. It’s clean and still manages to feel generous. For aperitifs.”
The Reserva Cava Brut is one of the outstanding values of 
sparkling wine from Spain. The highest quality grapes are used in the “traditional method”. Its tiny sparkling bubbles and enticing aromas lead to fresh fruit flavors and a silky, dry enduring finish. from Total Wine.
Notes of yeast and blanched almonds on the nose. This vintage Cava is crisp on the palate with good depth of flavor and a refined palate showing very good balance. A very pleasant bubbly with enough depth to stand up to food and enough refinement to serve as an apeitif. The Vintage Brut is a blend of 40% Macabeo, 30% Parellada, and 30% Xarel-lo aged on the lees for 26-30 months. Excellent value! from I-vinereview.com
Award: IWSC Bronze 2012 (International Wine and Spirit Competition, UK) for 2009 vintage.
Méthode Champenoise, the age-old tradition of producing the highest quality sparkling 
wines, is how this classic Brut blend of Chardonnay, Pinot Noir, and Pinot Meunier is made. Whole clusters are gently pressed, with the secondary fermentation happening in the bottle.
Tasting Notes: This sparkling Méthode Champenoise Brut has delicate floral and fresh citrus notes of Meyer lemons, while delivering palate flavors of crisp apples, fresh 
strawberries, and toasted almonds.
Food Pairings: This wine will be delicious with Triple Crème cheeses, Lemongrass Crab Cakes, or Tortilla Crusted Turkey Cutlets with Spicy Avocado Sauce.
– See more at: http://www.riverroadvineyards.com/russian-river-valley-brut-sparkling-wine#sthash.shQdqhYW.dpuf
From the winemaker: Our winemaker Joe Freeman introduces our Méthode Champenoise Brut which has delicate floral and fresh citrus notes of Meyer lemons, while delivering palate flavors of crisp apples, fresh strawberries, and toasted almonds. – See more at: http://www.riverroadvineyards.com/russian-river-valley-brut-sparkling-wine#sthash.shQdqhYW.dpuf
Watch this 40 seconds video: Watch Video
Wine Spectator: 91 Points. Dry, Citrus, Peach, Medium-bodiedWine Spectator – 
Champagne, France- “A distinctive, memorable 
Champagne in a mature style, this is deep gold in color, expansively doughy, flinty and nutty in aroma and flavor and has a supersmooth texture backed by firm acidity. Try with Sushi.
from http://www.winechateau.com : Today MONTAUDON is one of the rare champagne houses still owned entirely by the founding family. The HOUSE OF MONTAUDON is located right at the heart of REIMS, e few steps away from the Cathedral. The fermentation room, storerooms and two levels of cellars (where bottles for several year’s supply are stocked) are sited in this well integrated centre. The MONTAUDON company owns a vineyard of 45 hectares.
This wine is going to be raffled. Must be present to win!
Sweet, Honey, Grape, Medium-bodied. This delightful low alcohol, aromatic sparkling wine, has a fresh, slightly honeyed, grapey flavor. Made from the Muscat grape it is a bit sweeter than Asti. and is an ideal aperitif with strawberries, fruit salads, marzipan, almond pastries and desserts.
On T.Wine site a reviewer ‘hplar’ wrote: “I’ve been drinking moscato wines for decades – long before the current craze. This is among the best I have had, and one of the best values. Tiny little bubbles like the best Champagnes, but fruity sweet like a Mosel. Very enjoyable.”
Moscato Spumante di Qualità aromatico. Prodotto con uve Moscato, si presenta con un colore giallo paglierino tenue, con spuma bianca, briosa e dal perlage fine e persistente. Profumo caratteristico spiccato. Al palato è dolce, aromatico, caratteristico ed equilibrato. Ottimo con dolci e frutta. Temperatura di servizio 7-10° C. from http://www.enotecapontina.it/
Winemaker tasting note: Cantegril wines, although less rich than the ones of Doisy-Daëne, possess nevertheless all the characteristics of a great Barsac; Pierre and Denis Dubourdieu’s very pure wine-making style is strongly present. Very pleasant when young, they display a great aging potential. More at the winemaker website: Denis Dubordieu Domain
Wine Spectator 91 – Sauternes, France – “Smells like an apple tart with hints of honey and cream. Full-bodied, with very lively acidity yet a rich and very sweet palate. Excellent young Sauternes.”
Acclaim: Cellar Tracker: 91, Jean-Marc Quarin 85.
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by Stacy Slinkard
“Come quickly, I am tasting stars,” Dom Perignon’s famous quote after his first taste of Champagne, and a fairly apt description of what a good Champagne or sparkling wine experience should offer. Is Champagne truly a wine? Where do the bubbles come from? How do I serve Champagne and sparkling wines? Any key sparkling wine suggestions? Read on for answers to these questions and more.
Is Champagne a true wine?
Yes, Champagne and other sparkling wines are a category of wine made from a blend of grapes such as Chardonnay, Pinot Noir or Pinot Meunier.
What’s the difference between Champagne and Sparkling Wine?
The Champagne we know and love comes exclusively from the Champagne region of France, and claims the honor of being the most famous of the sparkling wines. Technically, it is the only sparkling wine that may be referred to as “Champagne.” Bubbly from all other regions in the world are simply referred to as “sparkling wine,” though regional specialties abound. Spain’s sparkler is called Cava, Italy’s bubbles come in Prosecco and Moscato d’Asti, and French sparkling wines from everywhere outside of Champagne are referred to as Cremant. Italy, Spain, Australia, New Zealand and the U.S. give France a run for the money by producing some fantastic sparkling wines at exceptionally competitive price points. more at: Wine About
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Esta lista se ha elaborado con base en los vinos que los socios de Club compartieron con familias y amigos durante las festividades de fin de año en 2013 desde el día de Acción de Gracias hasta la Noche Vieja y que generosamente les recomiendan a sus amigos amantes del vino. La lista se irá completando con nuevas recomendaciones a medida que se reciban.
Sonvida 2007 – Uco Valley, Mendoza. A Malbec from Altamira distric in La Consulta city (San Carlos Departament), . Full body 
and ripe malbec not far from any first brand around (Achaval Ferrer, La Celia, O.Fournier, some Catena wines,etc). Beautiful acidity and balanced alcohol for this malbec full of ripe small black berries,black california plums and a nice soft oak toach. The wine is very nice now, but surely much better somewhere between 4 and 6 years old. A 92 point malbec now and 94 in a couple of years of progressive maturity. – Calvert Woodly $23
Baronia del Montsant Englora 2008 . Red wine aged in oak barrel. 
Englora Composition: Red Grenache 49%, Carignan 24%, Cabernet Sauvignon , 9%, Syrah 7%, Tempranillo 1%.
Crushed-rock, violet, black raspberry, and cherry aromas soar from the glass of this deep, medium-bodied, seriously-endowed, rich, well-structured and delineated offering. Limited Producction: 23,330 bottles. – Total Wine $18
Flavium Mencía Premium – Bierzo – 2008 The 2008 Flavium Premium Mencia 
was rated 90 points by Jay Miller of The Wine Advocate. This is incredible, especially for the fact that the wine only costs $10.99. After further searching, it is also available at some other wine stores in DC starting at $8.99, such as MacArthur Beverages.
The Mencia grape is usually grown in the northwestern part of Spain. It was typically used as a blending grape for many years, but lately has become immensely popular on its own, as with the Flavium wine from the Vinos de Arganza vineyard in the Bierzo region. www.examiner.com
Comment: Robert Parker concurs offering a grade of 90. Someone may wargue: Mencia Wine with white meat? Well this wine is so well balanced that can be taken with red or white meat. Or even with no food. It is agreable all ocasions wine. The ratings and the price are a tremendous combination. Drink it you will like it.
German Zinke
Chateau Saint Michele Columbia River Whites.
Para este día de Acción de Gracias elegimos una viña y compramos 3 tipos de blanco. La viña es Chateau Ste. Michelle del Columbia Valley. Los vinos: Riesling, Chardonay y Sauvignon Blanc. Van bien con el pavo. Los precios entre $10 a $15, bastante baratos.
The Following information is from the Chateau St Michele webpage.
The 2012 Sauvignon Blanc exhibits a bright fruit profile of apples and melons. The mostly stainless steel fermentation provides the crisp character to the wine. Try this wine with pasta with cream sauce. 90 pts Wine Enthusiast
The Columbia Valley 2012 Chardonnay is a pleasurable, food-friendly Chardonnay. This is a fresh, soft style of Chardonnay with bright apple and sweet citrus fruit character with subtle spice and oak nuances. The sur lie aging gives it an appealing softness.
The Chateau Ste. Michelle Dry Riesling is a dry, crisp, refreshing style of Riesling with beautiful fruit flavors, crisp acidity and an elegant finish. It offers inviting floral and mandarin aromas with a clean finish. This is an incredibly versatile food wine and my favorite with oysters.
The 2012 Harvest Select Sweet Riesling is made in a slightly sweeter style than our “Columbia Valley Riesling” but still shows the classic elements of Chateau Ste. Michelle Riesling. It offers rich flavors of ripe peaches and apricot that are balanced by crisp acidity. 90 pts Wine Enthusiast.
Alfonso Sanchez
Seghesio Zinfandel 2010
Este es un vino de gran cuerpo y aroma, con sabores a frutas negras, rojas y vainilla, gran estructura y final largo y complejo con taninos suaves. Resultó estupendo con la pierna de cerdo al horno. Agrego las notas de los expertos. Precio $20.
Robert Parker’s Wine Advocate This excellent 2010 Zinfandel was made from a blend of 89% Zinfandel, 9% Petite Sirah and 2% Syrah, and was aged 10 months in primarily American oak and a small amount of French wood. This 80,000-case cuvee exhibits lovely strawberry and black cherry fruit notes intermixed with hints of pepper, spice box and a meaty/charcuterie aroma. It is an enticing, medium to full-bodied, dense, rustic Zinfandel to drink over the next several years. (10/ 2012)
93 points Wine Enthusiast, 90 points Wine Spectator, 89 points Connoisseurs Guide
Jairo Sanchez
Estos vinos los encontré en restaurantes de New York (los tres primeros en el Blue Hill Stone Barn, Tarrington, y el ultimo en El Torrisi, en Manhattan)
Los tres primeros fueron excelentes cada uno en su estilo y quizás lo mas destacado es que los precio en el restaurante eran menos del doble de los de comerciales. El ultimo es un vino de la variedad Rkasitel que se produce en los Finger Lakes en NY y que se caracteriza por ser muy seco y con fuertes sabores herbáceos y minerales que lo hizo una experiencia extraordinaria pues su vigor era suficiente para acompañar comida italiana suculenta.
Champagne, Billecarte Salmon Brut Mareuil Ay, Francia ( $45, 1/2 Bot. )
Red Burgundy 1er Cru Domain Marius Delarche Les Boutieres Francia 1996($50)
White Sauvignon Blanc Dragonette Cellars 2010 Happy canyon of Santa Barbara, California ($ 30)
White Rkasitel 2010, Dr Konstantin Frank, Finger Lakes, New York ($15 )
Club del Vino - Washington DC area 