Mourvedre—The Slow Ripening Grape

Image via WikipediaBy : Sarah Martin
Originating in Spain, Mourvedre wine comes from a grape that requires a hot climate. It ripens late in the season, which is why it is perfect for areas that are prone to frost late in the spring. It has a very thick skin, which makes it resistant to rot and disease.
The lateness of the ripening process, however, can leave it susceptible to cold temperatures of an early winter. It also does well in windy areas where other varieties of grapes cannot thrive. The grapes grow in tight bunches on the vine, which means that they need good ventilation during the growing period.
Other than that, this variety of grape does not need a lot of care while it is on the vine. The vines are vertical making it easy to head prune them to give the ripening grapes the benefit of more exposure to the sun.

Mourvedre grapes are very challenging grapes to grow because of the variation in the yield they produce. One year may give a very good yield and the next year the crop of grapes may not be as good.

Most grapes that are grown commercially usually produce their first yield in the first three to five years, but this grape could take as long as ten years before any grapes grow on the vine. They do need to have lots of water, but at the same time a very humid climate could be harmful to them.

Mourvedre is most often used as a blend with other wines because on its own it doesn’t have very much taste. The unblended wines have deep color and have high tannic levels. They have medium alcohol content and when young, have an earthy and spicy aroma.

The wine is aged in heavy oak barrels which add a taste or sweet wood and the aroma of tar and toast. The wines produced from the Mourvedre grapes are known as Mataro wines in California and Australia.

One of the wines with which it is quite often blended is Grenache because it tends to soften this wine and add to its body.

Wines made from the Mourvedre grape have a deep color and earthy aromas, such as leather, truffles and wild game. Sometimes these flavors are so strong that one may think the wine is actually sour.

The wine is well suited to aging and in a well made wine these strong aromas will soften with age. When Grenache is added, the fruity aromas tend to lessen the earthy scents.

The Mourvedre wines are also known by other names in different parts of the world, similar to how Shiraz often is referred to in various different names and pronunciations.

In Portugal and North America, this wine is called Mataro, while in Spain it goes under the name of Monastrell. This is very helpful when you order wines online.

There are numerous sites where you can buy a bottle or case – whatever your needs are at the time. According to wine connoisseurs, one of the best such wines on the market is that of Juan Gil, which is made from 100% Mourvedre grapes.

When unopened, this wine will age in the bottle and last for three to five years. It is well matched with meat and vegetable dishes, because the wine accentuates the earthy flavors.
Author Resource:- Sarah Martin is a freelance marketing writer based out of San Diego, California. She specializes in international travel, cuisine, and fine wines, such as Shiraz and Mourvedre. For a wide selection of quality varietals, please visithttp://www.wineaccess.com.
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I Love Organic Wine - A Rose From Cote de Provence

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While Provence is known for many of the finer things in life, great wine is not usually part of the list. But its checkered wine history didn't keep me from trying this bottle produced in the Puget Ville area, part of the gold triangle of Cotes de Provence. La Sauveuse (the savior) refers to a local spring that is more than welcome in an area in which water is often in short supply. So maybe this part of Provence has everything.

OUR WINE REVIEW POLICY All wines that we taste and review have been purchased at the full retail price.

Wine Reviewed Domaine de la Sauveuse Cuvee Carolle Rose 2008 13.0% alcohol about $16.50

Let's start by quoting the marketing materials. A long-term organic producer, Domaine de la Sauveuse has also been increasingly incorporating sustainable agriculture and biodynamic ideas into its production techniques. So far, the winery has only received organic certification, but their passion for the other two schools of thought is deeply entrenched. This rose is filled with strawberry, cherry and citrus aromas and flavors. A terrific sipper, it is also a good match for a roast pork or grilled, herbed chicken breast. Our Quality Assurance Laboratory has determined that this wine contains 12 mg/L of free sulphur. And now for my review of this Cotes de Provence AOC wine based on Syrah, Grenache, and Cinsault grapes.

At the first sips the wine was very fruity with soft acidity. And I thought of Provence. The initial meal was a boxed vegetarian lasagna with Ricotta and Mozzeralla cheese that I slathered with grated Parmesan cheese. The wine was sweet with refreshing acidity. It was round, somewhat lemony, and fairly long.

The second meal consisted of zucchinis and onions stuffed with rice and lightly spiced ground beef on a bed of sliced potatoes. This rose had bright acidity. It faded and yet stayed, if you know what I mean. My glass held lots of strawberries and some sunshine.

The final meal included home barbecued skin-on chicken thighs and wings that had been marinated for two days in a fruity Thai barbecue sauce, accompanied by potato patties and a fresh, garden-style tomato. With the wings the rose was bright and acidic. With the more flavorful thighs the wine was light and refreshing but not very flavorful. The acidic tomato softened the wine somewhat.

Before tasting this wine with two cheeses I tried pairing it with Matjes herring. The wine was freshly acidic with strawberries. Herring and strawberries may not seem to go together, but this was actually a good combo, slightly sweet with soft tannins. With Asiago cheese the Cotes de Provence was almost mouth filling. It was round and balanced with good acidity. With a Swiss Emmenthaler the wine was light, almost too light. It was overpowered by the cheese.

Final verdict. I have no plans to buy this wine again. It was rather disappointing for the price. But it did come close. If you are committed to organic wines your decision may be different from mine.

Author Resource:-> Levi Reiss has authored or co-authored ten computer and Internet books, but definitely prefers drinking fine French, German, or other wine. He teaches classes in computers at an Ontario French-language community college. His global wine website www.theworldwidewine.com features a weekly review of $10 wines and new sections writing about and tasting organic and kosher wines. Visit his Italian wine website www.theitalianwineconnection.com .

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Organic Wine | A Mendocino, California Cabernet Sauvignon

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I Love Organic Wine - A Mendocino, California Cabernet Sauvignon

By: Levi Reiss
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Mendocino County faces the Pacific Ocean, past Sonoma and Marin Counties to the north of San Francisco. This lovely area is best known for its sparkling wines including some by the French Champagne house Roederer Estate. The wine reviewed below comes from the Ukiah Valley, home to several prestigious wine makers, two breweries, and a town named Ukiah once voted the #1 best small town to live in California. Bonterra is an organic wine producer who also makes biodynamic wine that costs more than twice today's offering. Their main ranch building is made of reclaimed materials.
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.
Wine Reviewed Bonterra Cabernet Sauvignon (V) 2006 12.8% alcohol about $18
Let's start by quoting the marketing materials. Description: This Cabernet used only organically grown grapes. The extra effort rewards with pure and polished aromas and flavors of cassis, cherry, roasted herbs, licorice and ripe blackberry, all wrapped in silky tannins with a medium-long finish. Enjoy with rosemary-and-thyme-rubbed veal chops, or with a hearty lasagna of beef, zucchini and eggplant. Our Quality Assurance Laboratory has determined that this wine contains 15 mg/L of free sulphur. And now for my review.
With the first sips the wine was mouth-filling and quite long. The initial meal consisted of slow-cooked beef ribs with sliced potatoes and a side of eggplant roasted with the skin in lots of olive oil and garlic. The wine was very plummy with some tobacco and soft tannins. Its length was fine. The eggplant dish intensified the tobacco taste. When I added a spicy green jalapeno pepper sauce the wine stepped up to meet it.
The second meal included zucchini and onions stuffed with rice and ground beef, cooked with potatoes and spices including pepper, garlic powder and cumin. The Cabernet Sauvignon was round with black cherries and some oak; it's aged in a mixture of French and American oak. It was mouth-filling and I tasted tobacco in the background.
The final meal centered around store-bought barbecued chicken wings in a sweet and sour sauce and chicken thighs whose skin was dusted with paprika. The sides were rice and green beans in a homemade tomato sauce. Once again the wine was round; now I got more than a touch of tobacco in the background. It was quite a good match.
As usual I tasted this wine with two cheeses; a goat's milk cheese and a Swiss Emmenthaler. The Cab was fruity and long when accompanied by the goat's milk cheese. With the Swiss I noted dark cherries and tobacco, with a good length.
Final verdict. This wine was quite good. But if you don't need organic I don't think that it justified its price tag. Once in a while I've had $10 wines that are almost as good.
Author Resource:
Levi Reiss authored or co-authored ten computer and Internet books, but prefers drinking fine wine with the right foods and people. He teaches computers at an Ontario French-language community college. His global wine website www.theworldwidewine.com features a weekly review of $10 wines and new sections writing about and tasting organic and kosher wines. Visit his Italian travel website www.travelitalytravel.com.

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A Wine Lover's Weekly Guide To $10 Wines - A South African Rose

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South Africa is a major wine producer, ranking seventh in volume. It has been in the wine business for centuries. Most South African wine is produced within a few hours of Cape Town blessed with a mostly Mediterranean climate. This particular wine comes from the relatively cool Elgin Valley in the western Cape.

South Africa's signature grape is Pinotage, which is a cross between Cinsault and Pinot Noir, both of which originated in France. This red grape has lost popularity in South Africa over the years and never became popular anywhere else in the world. I know I haven't tried drinking many Pinotage wines. Let's give it a chance.

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed Slowine Rose, 2008 13.0% alcohol about $10.00

Let's start with the marketing materials. Description: We agree with Wine Enthusiast, this is a 'very pretty' rose. Read the note below -- this is a great buy. Tasting Note: [58% Pinotage, 28% Pinot Noir and 14% Shiraz] This classic, restrained rose offers a wave of lemon, cherry and strawberry on the nose and refreshing, crisp berry flavors on the palate. Acids and fruit are very well balanced and the wine finishes clean with a slight spin of sugar. Very pretty and a great everyday sipper. Score - 86. (Susan Kostrzewa, Wine Enthusiast, March 1, 2009) And now for my review.

At first tasting the wine had mouth-puckering acidity, and yet was light. It lingered in my mouth with a definite berry taste. The initial meal consisted of bagels, cream cheese, and Atlantic smoked salmon (lox). The wine was quite refreshing, tasting of raspberries. By the way, with the salmon its acidity was bang on.

The second meal consisted of stewed okra in tomato, garlic, and onion sauce over rice and eggplant grilled with its skin and covered in lots of oil, garlic and lemon. Accompanying the okra this rose tasted of raspberry and some lemon. It had light acidity with just a touch of sweetness and was quite refreshing. With the eggplant the wine was palate cleansing and once again raspberries predominated. On the other hand when it faced a raspberry and rhubarb pie the wine was initially disappointing. I hoped that the raspberry taste of the wine would meld with the pie. At first this didn't happen but as I continued the combined raspberry taste intensified. The second dessert (sometimes we indulge) was a homemade peach, pear, and strawberry cobbler garnished with chocolate chips. The rose had fine acidity with a touch of sweetness.

The final meal consisted of a commercial boxed vegetarian eggplant rolatini that included eggs, ricotta cheese, and tomatoes. I added a lot of grated Parmesan cheese. The wine had bright acidity with a lot of lemony taste. It wasn't the least bit unpleasant and had a nice length. I ended this meal with a high-quality chocolate-coated vanilla ice cream bar. The wine and the dessert simply didn't mesh.

I finished the tasting with two cheeses. The first cheese was a sheep's milk feta. The rose was fruity but short. Then I tried a brick cheese. The wine was somewhat longer and fruitier, but all in all the wine and cheese pairings weren't up to the rest.

Final verdict. I really liked this wine. I made sure to finish every drop and would be happy to buy it again.
Author Resource:- Levi Reiss authored or co-authored ten books on computers and the Internet, but really prefers drink fine German, Italian, or other wine. He teaches various computer classes at an Ontario French-language community college. His global wine website www.theworldwidewine.com features a weekly review of $10 wines and new sections writing about and tasting organic and kosher wines. Visit his wine, nutrition, and health website www.wineinyourdiet.com .

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Wine Aerators: Do They Work?

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Whenever a new product hits the market, there is always a question of whether they will perform as promised. Wine aerators are fairly new and if you're a connoisseur, you may wonder if they are worth the money. They most definitely are! You'll never need to decant another bottle for hours hoping to bring out the best character, bouquet, and taste. You won't have to ask, "Wine aerators: do they work?" after just the first use.

This is how they work: When you pour your favorite red or white through one of these wine accessories, air weaves through the liquid. Why is this important? Because oxygen helps release the best qualities. For older bottles, the subtle tones that are often hidden are releases. The new bottles are often acrid and this will help with a smoother finish and mouth feel.

As the wine passes through the rest of the aerator and flows out the bottom into the glass or decanter, aeration is completed. However, it's important to get the type that sits directly on top of the glass. This is because it creates one complete breathing system. As the liquid flows out the bottom of the aerator, it cascades down the sides of the glass. With the styles that are held above the glass, you'll find they are clumsy and cumbersome. The liquid simply splashes into the glass or decanter, which does not complete the aeration process. When looking for the best performing product, one that sits on top of the glass is a must.

Additionally, you'll want one that comes with a stand to put it in when you have used it. Otherwise, it's likely to drip onto your finest tablecloth. Surely you remember how difficult it can be to get a red stain out!

Some are available in a variety of colors, such as red, green, blue, and purple.. Not only are some so beautifully designed that they will become quite the conversation pieces, it's easy to coordinate with your existing table settings color scheme.

Finally, make sure you use the right wineglasses, too. Robert J Parker, the famous critic credited with the 100 point rating system, only suggest Reidel, which is one of the world's finest. The glass is important, especially when aerating, as the curve or the "sweet spot" of the glass will play an integral part in the aeration process. Isn't it time that your truly enjoyed your next glass of vino?
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A Wine Lover's Weekly Guide To $10 Wines - An Australian Sauvignon Blanc

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A Wine Lover's Weekly Guide To $10 Wines - An Australian Sauvignon Blanc

By: Levi Reiss

This is our second Australian wine review, and our first Sauvignon Blanc. Australia is a major wine producer partly because Australians drink well over twice as much wine per capita as do the Americans. The wine reviewed below comes from Victoria, Australia's smallest mainland state, which is second in the country's wine production.

Deakin Estate has been growing grapes since the late 1960s but started producing wine only in 1980. The company is named for Australia's second Prime Minister, Alfred Deakin. A University, a suburb of Australia's capital, and an earthquake fault also carry this guy's name. Let's see if this wine also has a fault.

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed Deakin Estate Sauvignon Blanc 2008 12.5 % alcohol about $10

Let's start with the marketing materials. Tasting Note: Pale straw yellow; grassy, citrus, grapefruit and gooseberry nose; dry, light bodied, zesty on the palate with grapefruit nuances; clean finish. Serving Suggestion: Oysters; chevre; herbed chicken; salads; vegetable soup. And now for my review.

I started by sipping this wine alone. I remarked its lovely acidity and more than moderate length. The first meal started with sweet and sour barbecued turkey wings, and then an overcooked, dry barbecued chicken breast, accompanied by potatoes roasted in chicken fat, and a lime and garlic spicy tomato salsa served as a vegetable. With the turkey wings the gooseberry came forward with more than a touch of sweetness. In conjunction with the chicken the Sauvignon Blanc had a very pleasant lime taste but it was light. As one might expect, it was quite palate cleansing when dealing with the greasy potatoes. When paired with the salsa, the wine took on a bit of an ethereal quality and wasn't at all overwhelmed by the medium level of spiciness.

The second meal was a Middle-Eastern specialty ground beef in crushed bulgur jackets cooked in a somewhat acidic sauce containing Swiss chard. This dish is known as Kube or Kibbe. The Sauvignon Blanc was finely acidic with a note of sugar and some citrus. Later I enjoyed some high-quality French style lemon pie with a very buttery crust. The wine picked up acidity but unfortunately didn't display any citrus.

The final meal consisted of a simple omelet. The wine displayed refreshing acidity and tasted of grapefruit that could have been somewhat riper. Don't get me wrong; it wasn't harsh. It picked up strength and a note of sweetness with canned palm hearts and even more so with guacamole. The wine became rather unctuous presenting a note of lime. I finished the meal with cookies covered in dark chocolate (not the real stuff, but a good imitation) and the wine weakened.

As usual I finished the tasting with two cheeses. When paired with a Provolone this wine displayed good acidity and just a bit of lime. It was refreshing. Marbled Cheddar increased the Sauvignon Blanc's acidity and I tasted grapefruit. I was sorry not to have any goat cheese (chevre) the classic pairing for Sauvignon Blanc. I cannot remember when I was sorry not to have a cheese pairing.

Final verdict. I would definitely buy this wine again. It is a bargain. I recently reviewed a New Zealand Sauvignon Blanc at twice the price that wasn't nearly as good. I intend to review here other wines from this producer.

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Levi Reiss authored or co-authored ten books on computers and the Internet, but really prefers drink fine German, Italian, or other wine. He teaches various computer classes at an Ontario French-language community college. His global wine website www.theworldwidewine.com features a weekly review of $10 wines and new sections writing about and tasting organic and kosher wines. Visit his wine, nutrition, and health website www.wineinyourdiet.com .

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A Moderate Priced Chianti

Image via Wikipedia I Love Organic Wine - A Moderate Priced <a class="zem_slink freebase/en/chianti" href="http://en.wikipedia.org/wiki/Chianti" title="Chianti" rel="wikipedia nofollow">Chianti</a>

I Love Organic Wine - A Moderate Priced Chianti

By: Levi Reiss

We have reviewed many Italian wines and at least two Chiantis, one running about $20 and another at half the price. As you may know, Chianti has evolved over the years and what was once considered a mere table wine now shares Italy's top wine designation with both great and not so great wines. This Chianti has broken with tradition; it is made from organic grapes and is not aged in barrels. Furthermore, it is Certified Organic by the Italian agency ICEA, Instituto Certificazione Etica e Ambientale (Institute for Ethical and Environmental Certification).

The producer La Castellaccia is located in Tuscany halfway between Florence and Sienna. They use organic fertilizer and the grapes are hand picked. Check out their website for more information on their production process. Interestingly enough these people also run a stud farm for a horse breed that originated in Turkmenistan.

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed La Castellaccia Chianti Colli Senesi 2007 13.7% alcohol about $15.50

Let's start by quoting the marketing materials. Description: Our Quality Assurance Laboratory has determined this wine contains 25 mg/L of free sulphur. Tasting Note: Generous and finely made using traditional Chianti grapes of Sangiovese, Canaiolo and Ciliegiolo, from the Siena hills, this Chianti breaks with tradition by using no oak ageing. There are intense aromas of blackberry, blueberry and spice. Dry, excellent fruit core with an equally impressive freshness for balance. Full-bodied with a long fruit-forward finish. Almost New World in style. Enjoy with spaghetti and meatballs. (VINTAGES panel, Nov. 2008) And now for my review.

The first sips indicated quite a bit of fruit. There didn't seem to be any tannins. The initial food pairing involved an overcooked commercial barbecued chicken breast, a tomato and garlic salsa, and potatoes roasted in chicken fat. In the presence of the meat the wine was a bit thin but spicy. With the salad the wine's fruit started to come out. In the presence of the potatoes the wine's acidity was brushed with harshness but I did taste some black cherry.

The second pairing involved slow-cooked beef ribs with sliced potatoes. The Chianti was harsh and not at all round. There was some tobacco but I also noticed an aftertaste. I swirled the wine vigorously to get rid of the aftertaste but then the Chianti became thin. When I added some jalapeno sauce to the meat the wine actually improved, showing more fruit.

The final meal centered around a Middle-Eastern specialty kube, also called kibbeh. This is ground beef in crushed bulghar jackets with an acidic broth containing Swiss chard. I tasted some tobacco and the wine was fairly round, but thin.

Probably the best part was the cheese pairings. When tasted with a yellow cheddar, the Chianti was round and fruity. The tannins weren't present. With a Swiss emmenthaler the wine picked up a bit.

Final verdict. I would not buy this wine again. Except for the cheese, the pairings were not quite up to snuff. The bargain Chianti was better, independent of the price. Maybe I miss the oak.

Author Resource:->













Levi Reiss has authored or co-authored ten computer and Internet books, but really prefers fine Italian or other wine, with good food and company. He loves teaching computer classes at an Ontario French-language community college. His global wine website www.theworldwidewine.com features a weekly review of $10 wines and new sections writing about and tasting organic and kosher wines. His Italian travel website is www.travelitalytravel.com .

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