First sherry tasting on my blog. Very interesting and easy going Lustau Manzanilla straight from the southern Spain
Classic and not complicated manzanilla shery from San lucar de Barameda in spain. Made in a same way that fino sherry is made but specific coastal conditions of its home city provide fresher and more saline aromas as well as lighter body. Made with palomino grapes. Drink well chilled.
Saline like the sea water and medicinal.
The flavours complement the aomas. Saline and medicinal bone dry with medium + acidity. Well balanced.
Typical and not complicated manzanilla. Easy going and
Extremally food friendly. Pairs great with tapas. Creates
extraordinary pairing with olives, especially of the Gordal variety. Great as a
palate cleanser when eating multiple dishes. Goes well with salty food, fish,
seafood, and green vegetables. Also great as a cooking wine.
First French wine tasting on my blog. Loupiac, younger brother of Sauternes will introduce you to the world of botrytized wines.
A classic dessert wine from Bordeaux in France. Sweetness is obtained by late harvest and involvement of Botrytis Cirenea that concentrate sugars, acidity and flavours in the grape. Botrytized wines are well known for their both high price and unique aromas. Loupiac wine region is located on the opposite river bank than Sauternes – one of the best sweet wine making appellations. Benefiting from similar conditions but poorly recognizable worldwide offers a great value for a very good quality compared to often overpriced Sauternes wines. Dominant grape in this style is Semillon, supported with Sauvignon Blanc and Muscadelle. Serve well chilled. Vintage 2014.
Pale gold. Quite dense.
Aromas of dried aprict , honey and lemon are very apparent t first. Then dried pineapple, apricot, passion fruit and a hint of vanilla appears in the glass. Very pleasant and Sauternes-like aromas that are very desirable here
Honey and apricot at first sip, followed by some lemon associated with a high acidity balancing big amount of sugars. After some development in glass and warming orange and dried apricot flavours appears.
Good quality Loupiac for a reasonable price. Cheaper than Sauternes and little less concentrated. For me the flavours and aromas were little diluted leading to less intense wine. Other than this, there were no flaws. I recommend this wine as a good budget friendly replacement for Sauternes. For me could be more on the sweeter side because it would be risky to pair this bottle with a cheesecake.
Pairs extremely well with mould both with blue mould and white mould cheeses. Serve with Brie to achieve great creaminess and with Gorgonzola to discover completely new flavours. Pairs well with Foie Gras.
Quick and easy guide to one of the most common crowd pleasing wines – Sauvignon Blanc , that has an unexpected more serious side.
Sauvignon Blanc is a white wine grape that orginated from France. Now this grape variety is one of the most widely planted in the world. Wines made from it are mostly light, refreshing and their aromas remind freshly cut grass, lime, citrus fruits and herbs.
They are meant to be drunk fresh and very cold. They tend to have big amount of acidity and light texture. There are high differences in wie aromas between different parts of the world. For example Californian SB tend to have peach notes, while New Zeland SB is rich in passion fruit aromas. Classic SB from France is commonly associated with lime flavours.
Perfect companion to a salad, seafood or as a refreshing drink during hot summer.
Main growing countries are France, New Zealand, Chile and South Africa.
What most people don’t know is that there is also a growing group of much more serious types of this wines.
Oak aged Sauvignon Blanc from Bordeaux in France that are much more bold and complex. Many places in the world now replicate this style, making more deep in flavour wines. These wines introduce heavier structure and spice armas from oak contact.
Sauvignon blanc from Sancerre and Saint-Bris AOC region in Franceare are also very interesting because they tend to be more complex and full bodied because of special soil and climate conditions. They also are somtimes aged in oak.
Fun fact: Sauvignon Blanc is a parent grape (with
Cabernet Franc) of Cabernet sauvignon, the red grape that is number 1 planted
grape variety in the world.
Do you like Sauvignon Blanc and will like to try an alternative ? Try:
Suggested food pairings :
For light Sauvignon Blanc: salads, seafood
For oak aged or Sancerre/Saint Bris : zucchini, asparagus, cauliflower, turkey, chicken
Chardonnay is a white wine grape variety that originated from Burgundy in France but now is one of the most planted varieties in the world.
It has a significantly heavier body than many other white wine grapes and is often oak aged.
The topic of Chardonnay is very vast and deep. There
are many styles of this wine and simple division between oaked and unoaked is
Depending from a climate and location, the aromas can vary from a lemon, unripe pineapple, white fruits in a cooler climate (like France) to peach, ripe pineapple and honeycomb in a warmer climate (Spain).
This grape is commonly used to produce sparkling wines like Champagne, Cava, Franciacorta.
Chardonnay is often oak aged, because wine itself tends to be quite mild, without intense flavours, so it quickly absorbs them from a wood barrel. The aromas that are present in oak aged Chardonnay are mostly vanilla and coconut. This wine often undergoes malolactic fermentation (MLF), which gives it a rich oily texture and buttery aromas. Lees aging is also very common.
This grape has one of the best food pairing capability from all the white wine grapes and personally is my favourite.
Sugested food pairings:
Unoaked Chardonnay – Salads, Seafood, Herbal Dishes, Light Fish
Oak aged Chardonnay – Chicken, Butter, Fatty Fish, White Mushrooms, Cream, Turkish bread
No, orange wines aren’t made from oranges, they are white wines that are a result of very unusual production process.
White wines, compared to red ones, are fermented without contact wth skin. The grape juice is separated from skin during the squeezing of the juice and this two parts never see each other again.
In a new winemaking trend, the grape juice from the white grapes is allowed to ferment some or full time with the grape skins. Grape skins contain tannins as well as natural colour and flavour compounds, that are passed to the grape juce. When left to ferment with the skins, the wine becomes less transparent and become yellow in the colour, later turning to the orange hues.
Wines created that way are more full bodied, with more pronounced aromas and flavours. They are mostly made dry.
What differences them from classic white wines, apart from colour and aromas are the tannins. Standard white wine can have tannins that result from aging in an oak barrels, but don’t have them from the skins.
Orange wines are very complex and therefore not recommended for the begginers, but after some time spent in tastng wines, they are worth trying, becouse of expanding popularity among wine community.
This unique, creamy sensation and butter flavour in your mouth has an unexpected source
During the winemaking proces of a white wine, there is a possibility to carry on a second type of fermentation. It is called Malolactic Fermentation or MLF for short. Special strain of bacteria, naturally occuring in a pressed grape juice converts malic acid into lactic acid in wine.
This process softens and reduces acidity in wine and creates byproduct aromas and flavours of butter, cheese and cream. Common white grape varieties that are treated using this technique are Chardonnay and Chenin Blanc. For the red ones this process is more common, but does not introduce any new aromas.
White wines affected by it are typically more intense in colour, leaning to the gold hue. One disadvantage of this process is loss of the most subtle and delicate flavours and aromas like floral and citrus ones.
My wine tastings of wines made with malolactic fermentation:
A unique expearience, tasting of the the barrel fermented Chardonnay from a small Gozo island of Malta. Rare and delicious.
Mediterranean expression of the most famous white grape – Chardonnay. This one was produced by Marsovin winery that has many parcels in Malta country. This producer makes also big quantity of cheaper wines but we will focus on his special product. This particular one comes from a smaller island of Gozo. The parcel is next to a beautiful beach that I visited during my trip to this country. Fermentation in barrels allows wine to oxidise in controlled enviroment. That creates more deep flavours at the expense of lighter and more floral ones. It also encourages malolactic fermentation (MLF) that lowers acidity and introduces buttery aromas. Alcohol content of 12,5%. Serve chilled. Vintage 2016.
Clear wine with no sediment. Medium golden colour indicating delicate oxidation.
Medium intensity of clear aromas reminiscent of butter, vanilia, ripe pineapple.
Dry wine with full body, heavy on the palate. Medium acidity balances the richness of flavours. It tastes like ripe pineapple, melted butter with clear hints of fruit sweetness, citrus flavours and a little bit of bitterness at the end.
Great, multi layered wine with great consistency between aromas and flavours. I would recommend it to everyone who likes heavy, buttery chardonnay.
I brought back this rare Malaga from my trip to Spain. It is a great example, how middle aged malaga should be like. Clearly distinguishing itself from lots of cheap stuff.
This special white wine comes from the region surrounding Malaga city in Andalucia, Spain. Grape, Moscatel , as a hot climate lover is best suited to grow here, resulting in very ripe, frolal and sweet wines. 15% of alcohol comes from the fortification (adding high proof of neutral alcohol to the wine). Produced with appassimento method that requires grapes to be sun dried in order to concentrate flavours, sugar and acidity. This wine spent 48 months in american oak barrels. The label design refers to arabic legacy of Malaga region. Producer Bodegas Dinobe has a wide range of wines, including lighter and heavier Malaga wines based on Muscat grape. Serve chilled.
Clear wine with no sediment seduces me with deep amber colour, telling everyone around that it spent many months in wood barrels, that let it oxidise and develop complex aromas.
Medium intensity aromas of orange and orange peel, some floral and citrus notes too. After some time, wine releases complex aromas that were developed during maturation in contact with wood and air: dates, toffee and honey.
Clearly sweet but not cloggy. High acidity keeps big amount of natural sweetness in balance. Bull bodied with flavours of orange liquour, toffee and carmel
Very good wine that has a lot of potential to develop in bottle. Great as a dessert. For me it could be more intensive. Little alcohol is still not well integrated and attacks when wine gets warmer.
Cakes with nuts and honey. Cookies and creme brulee. Or as a dessert on it own 😉
The best known bubbles in the world take their richness and price from the unique and old production technique. But how Champagne is made ?
Base wine is obtained by leading normal fermentation.
A solution of yeast and sugar is added to a bottle and after closing with a cap it is placed on special shelves.
Secondary fermentation occurs. In this process the bubbles are made.
After consuming all the sugar, the yeast dies. Now the aging on the “less” starts (on the dead yeast sediment). The more it ages that way, the less fresh and fruity the wine is. Instead it develops more bread and marzipan flavours.
The bottles are flipped in a way that the sediment gathers in a neck of a bottle (Remouage).
The sediment is thrown out a bottle by preassure after (Degorgement).
Methode champenoise (production method of Champagne wines in other wine regions known as metode traditionale) has about 300 years of history and tradition. Champagne wine is a sparkling white wine, that can be produced only in a Champagne wine growing region in France. There are only three grapes that are allowed to produce the base wine for the Champagne: Pinot Noir (red), Chardonnay (white), Pinot Meunier (red). Because of cool climate, the wines made from local grapes are very acidic. Natural acidity helps retain freshness and balance of final wine.
There are two types of Champagne: White and Rose. White Champagne made entirely from red grapes is called Blanc de Blanc and the one made with red grapes is called Blanc de Noirs. By law, the Champagne wines are required to spend specified minimum time while aging on the less. Non vintage – 13 months, Vintage – 3 years of aging.
Vintage Champagne is often declared in special years, when the climate conditions and harvest resulted in special quality wines. Non vintage Champagne is a blend of wines from different vintages or a single vintage but can’t be labelled as such. These are the wines from other years, when the harvest was bad or average.
Method of producing a sparkling wine mentioned above is called the traditional (Champenoise) method. This process creates a inside gas pressure of 6-7 atmospheres under the cap. Bubbles made with traditional method are smaller and tend to endure much more time, than the ones present in other sparkling wines. Check out my entry about sweetness in champagne for further informations.
All other wines with bubbles can’t be labeled as Champagne by law. When looking for a value bottle, check Spanish Cava or France Cremant wines. When searching for a great alternative, reach for Franciacorta.
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