This wine is particularly fruity, particularly suggesting plum and bilberry with a hint of blackberry. It harmonious taste a mild tannin make this a pleasant charmer. Drinking temperature is 57.2- 59°F (14-15°C) .
This is a very dark-coloured wine with intense aromatic power (spices, pepper, vanilla, toast, and red fruits). It is full-bodied, possesses great strength but is not strongly tannic to the tongue with a rounded and mild aftertaste. Drinking temperature is 60.8-62°F (16- 17°C).
This a classic wine produced from the wonderful Bordeaux grape but it possesses less tannin than its French counterparts. The bouquet is reminiscent of red and blue woodland fruits with hints of wood and nuts. The taste is soft, full, and rounded with a long and pleasing aftertaste. Drinking temperature is 60.8°F (16°C) .
The best Cabernet Sauvignon wines are aged in wood for a long period as in France. These top wines such as Pond de Cave Cabernet Sauvignon of Trapiche possess greater aromatic power than their younger counterparts. They have a bouquet of cedarwood, tobacco, vanilla, chocolate, and lots of ripe fruit (such as blackcurrant). Drinking temperature is 60.8-62.6°F (16- 17°C).
Malbec and Torrontes form the flagship of Argentine wine. These grapes from south-western France thrive here, especially in Lujan de Cuyo. The colour is dark red tinged with purple and the bouquet is reminiscent of blackcurrants, raspberries, cherries, and plums. The structure and tannin are both strong but mellow with age to form a superb full-bodied and rounded wine of great complexity. Drinking temperature is 60.8-62.6°F (16- 17°C).
This is the apotheosis of Argentine wines. Only the very best wines are permitted to carry this fiercely sought denomination of origin and they must contain at least SO percent Malbec, all of which must come from the Luca de Cuyo area. The finest of these is probably the Vifia de Santa Isabel Malbec Lujan de Cuyo DOC from the Casa Vinfcola Nieto y Senetiner. It possesses an intense ruby red colouring with purple tinges and has a very fresh and fruity bouquet of red fruit, honey, and vanilla with suggestions of chocolate and sweet wood.
It is an extremely complex wine that is both refined and powerful, full-bodied and rounded, with great potential for keeping. If this wine is a foretaste of what can be expected from Lujan de Cayo in this new century then let there be more. Drinking temperature is 62.6- 64.4°F(17-18°C).
The white Clairette grape is one of the oldest varieties and Clairette de Languedoc is one of the oldest and smallest appellations of Languedoc. The vineyards are situated on the hills of the Herault valley, south of Lodeve, approx. 30 km (19 miles) from the sea.
Drinking temperature this French wine: 10-12°C (50-53.6°F).
This is a vin doux naturel from Mireval, between Montpellier and Sete. The vineyards are on the southern slopes of the Gardiole mountain which dominates the Vic lake. The ground is chalky with alluvium here and there and also rocks. This French wine is also made using the Muscat Petit Grains. It is a comforting, fruity wine that is almost like a liqueur.
The charm of Muscat de Mireval is in its refined floral and fruity aromas of jasmine, lime blossom, citrus fruit, and raisins. Drinking temperature for this French wine: 6°C (42.8°F).
The Prontignan vineyards are slightly more southerly than those of Mireval, immediately north of Sete. This Muscat wine is stronger than the previous two and is even more like a liqueur. The bouquet is somewhat less aromatic than the other Muscat wines and generally somewhat coarser, though there are exceptions. The nose does contain recognisable notes of citrus fruit, overripe Muscat grapes or even of raisins. The best Muscat de Prontignan wines develop a superb nose of exotic fruit such as passion fruit, and peach, and are very elegant. Drinking temperature for this French wine: 6°C (42.8°F)
The vineyards of Paugeres are slightly to the north of Beziers, situated on a gently rolling ridge of hills of shale. The area is off-the-beaten track, hilly, but both inviting and intimate. A lithe and silken red wine is produced in the small villages that both smells and taste of ripe fruit and liquorice. After several years of maturing the wine tends towards spicier aromas and notes of leather. Drinking temperature for this French wine: 14- 16°C (57 .2-60.8°F) .
Paugeres also produces a little rose which combines the velvet smooth and fruity character of the red wine with a mellow freshness. Drinking temperature for this French wine: 12°C (53.6°F).
Red and rose St Chin ian wines are produced at the foot of the Montagne Noire, north-east of Beziers. There are two different types of St Chinian: a light, playful wine that is lithe and comforting, with much fruitiness and a heavier, more powerful wine with nose of ripe fruit, bay laurel, and flint. The first type is drunk when young, preferable chilled(12-14°C/53.6-57.2°F) while the latter is better left a few years before drinking at 14-16°C (53.6-57.2°F) for a good taste and a good French wine. Drink the St Chinian rose at 12°C (53.6°F).
The vineyards of St-Jean de Minervois lie amid the maquis and wild Provençal herbs at a height of 200 metres (656 feet) . The soil is a mixture of chalk and shale on a base of red clay. Here too the grape used is exclusively Muscat Petit Grains. A superb, very aromatic French wine is produced in this very small area of 159 hectares. Intense aromas of citrus fruit, fresh Muscat grapes, exotic fruit, and menthol are characteristic of Muscat de St-Jean de Minervois. In spite of its liqueur-like properties, this Muscat is still exceptionally fresh-tasting. Drinking temperature for this French wine 6°C (42.8°F).
The vineyards of Minervois, which are largely arranged on terraces, are situated in a triangle formed by Carcassonne, Narbonne and Beziers. The production is mainly of red French wine but if you search you will also find rose or even the rarer white Minervois. The red wine is fruity, refined, elegant, and well-balanced. There are as many different types of Minervois as there are different terroirs. In the Minervois the wine gives you a free lesson in geology with gneiss, chalk, shale, lignite, and alluvial deposits mixed together in the soil to give the Minervois its own character. Drink this rose French wine (12°C/53.6°F) and the red French wine at 14-16°C (57.2- 60.8°F).
Excellent rose and red French wines are produced from 331 hectares to the north of the fine Medieval town of Carcassonne. Drinking temperature for French wine: 14- 16°C (57.2- 60.8°F) .
This is the most westerly wine-growing area of the Languedoc, located in the triangle formed by Carcassonne, Limoux, and Castelnaudary. Malepere is in the process of achieving Appellation Controlee status. The rose and red French wines from here are fairly light and fruity. Drinking temperature for this French wine: rose 12°C (53 .6°F) , red 14- 16°C (57 .2- 60.8°F) .
The lighter red French wine is a lot like the related Bourgueil. Drinking temperature for this French wine: 53.6-57.2°F (12-14°C).
Cabernet Franc here produces a full-bodied wine with aromas of red fruit (redcurrant, wild strawberry, and raspberry), freshly-sliced green pepper (paprika), and violets. Chinon must either be drunk very young (within a year) or after three to five years. In the interim period of two or three years the wine often has less taste and does not release its bouquet. Drink this Cabernet French wine temperature: 53.6-57.2°F (12-14°C) . Chinon rose is very fresh and fruity and delicious with meat, pate, terrine, and especially pork and veal. Drinking temperature: 50-53.6°F (10-12°C).
Australia produces and sells many different types of wine. Those that come from one area are characterised by the combination of terroir and grape variety.
The wines are very aromatic with characteristic vegetal undertones such as freshly sliced green peppers (paprika).The taste is fresh and lively and less taut than that of a white Bordeaux. Drinking temperature is 46.4- 50°F (8- 10°C) .The type of oak (French, American, or German) used for the casks is also very important. Pinally, the price of the wine also has a great bearing on the eventual complexity of the wine but in general every bottle of Australian wine offers value for money or even better.
The following descriptions are intended to stimulate you to do your own research.
In view of the remarkably low price it is best to choose a true traditional method sparkler that has undergone a second fermentation in the bottle. The white Brut sparkling wines are usually fresh and fruity with sometimes vegetal undertones. Drinking temperature is 46.4°F (8°C). The Rose Brut sparkling wines are generally somewhat less dry than the whites. The nose is very fruity with a slight hint of acid drops, strawberry, cherry, and raspberry.Drinking temperature is 42.8-46.4°F (6- 8°C) .
This is the success of the Australian wine industry in the past twenty years. The simple, young, Chardonnay that is not cask aged is a nice wine that can be very pleasant but the best ones are cask aged. The wine is fully ripened with an intense colour, very complex structure, and wonderful nose containing exotic and citrus fruit with earthy undertones and suggestions of toast and nuts. Drinking temperature is 50- 53.6°F/10- 12°C (unoaked) or 53.6-57.2°F/12- 14°C (barrel select).
As strange as it may seem this typical Bordeaux grape used in e.g. Sauternes, produces a surprising wine in Australia that closely resembles a white Burgundy. This is why it is often blended with Chardonnay.
Semillon is a somewhat strange term in Australia though for some areas call it Chenin Blanc, Crouchen, or even Riesling, such as in the Hunter Valley. The true Australian Semillon though is superb. The bouquet is reminiscent of ripe and sweet fruit with suggestions of citrus fruit and flowers .
Drinking temperature is 50- 53.6°F (10- 12°C) .
This is a popular blend in Australia. This aromatic wine smells of fresh citrus fruit, peach, apricot, and tropical fruit. The Chardonnay imparts a buttery character and the complexity while Semillon and the oak provide smoothness and the rounded taste. A little Colombard is also often added to this blend to make the wine slightly fresher. Drinking temperature is 50- 53.6°F (10- 12°C).
Australian Sauvignon Blanc resembles a good Sancerre rather than a white Bordeaux. Both these French areas grow Sauvignon as their basic variety.
BLANQUETTE DE LlMOUX METHODE ANCESTRALE
This Blanquette is made according to an ancient method in which the wine from 100 per cent Mauzac grapes ferment until there is only 100 grams of sugar per litre remaining. The fermentation is stopped by tapping the must and filtering it. This French wine that is not fully fermented is then bottled and through warmth a second fermentation occurs in the bottle. When the right balance between alcohol (5- 7%), sugars (approx. 70 grams per litre) , and the pressure in the bottle is achieved, the fermentation is abruptly halted by chilling the bottle. The colour of this French wine is straw yellow and not always clear. Since this is an ancient traditional method with little modern technology the wine can contain sediments of unfermented sugars and dead yeast cells. The scent is similar to a ripe Goudreinet apple. The taste is fresh due to the 4.5 grams per litre of acidity and the presence of the carbonic acid gas combined with fruitiness and softness imparted by the sugar residues. This French wine is low in alcohol (7%). Drinking temperature for this French wine: 6°C (42.8 °F).
In addition to the better-known sparkling French wines, excellent white wines are also produced here. These must contain a minimum 15 per cent of Mauzac grapes but may be supplemented with Chardonnay and Chenin Blanc. The local Cave des Sieurs d' Arques manages to achieve sublime heights with this still Limoux wine, of which four different types, each with its own terroir are made. The Terroir Mediterranee is a rounded, harmonious and lithe wine with much fruitiness. Drinking temperature for this French wine: 12°C (53 .6°F) .
The Terroir Oceanique is somewhat lighter coloured than the others. It has wonderful scents of citrus fruits that are fine and elegant. The taste is fruity with a hint of iodine. This French wine is very fresh and elegant. Drinking temperature for French wine:12- 14°C (53 .6- 57.2°F).
The Terroir d'Autan is yellow with golden tinges. It has intense aromas with a finish of preserved fruit, and is broad, rounded, and fruity in flavour. Drinking temperature for French wine: 12-14°C (53.6- 57.2°F) .
The Terroir Haute Vallee is yellow with golden tinges and has delicate scents of white flowers combined with a very harmonious taste that is rounded, fresh, and both subtle and complex. Drinking temperature for this French wine: 12- 14°C (53.6-57.2°F).
The Cave Cooperative des Sieurs d'Arques also produces pleasing Vins de Pays and vins de cepage.
As the name indicates, these Italian wines come from the gently undulating hills to the south and west of Bologna. Drink this Italian wine at 46.4- 50.0°F (8-10°C). The local Sauvignon makes a fine aperitif. It is fresh, dry, slightly aromatic, with a fulsome flavour. Drinking temperature for this Italian wine is 46.4- 50.0°F (8-10°C). The Pinot Bianco is delicate and refined, fresh, warm, and harmonious. This is a very successful wine from the usually so neutral Pinot Bianco. You can drink this Italian wine at 50-53.6°F (10-12°C).
The Corbières landscape is so hilly and sometime so inhospitable that not other form of agriculture than viticulture is possible. The vineyards, spread over 23,000 hectares, lie between countless silent witnesses to a tempestuous history. The strong wind blows eerily through the ruins of the old Catholic establishments and shake them to their foundations.
Higher up in Corbières the ground is chalk and slate. With the exception of the odd proud cypress that is forced to bend its head to the wild wind, there are few trees to be seen. The more mellow coastal strip of Sigean consists of chalk hills, while central Corbières is predominantly gravel and stone.
A cuvée is generally a better class of wine. These Hungarian wine are made from various combinations such as the classic Cabernet Sauvignon, Cabernet Franc, and Merlot, or Franco-Hungarian Cabernet Sauvignon and Cabernet Franc with Kékfrankôs or Kékoportô), pure Hungarian Kékfrankôs and Kékofrankôs, Austro-Hungarian Blauburger, Zweigelt, Kékfrankôs, Kékofrankôs, or French in style Cabernet Sauvignon and Pinot Noir with an impossible accent.
There are countless excellent cuvées that each has its own character and taste. The best classical ones come from Polgar, Bock, Tarnas and Attila Gere, and Tiffan. Tiffan and Vylyan make the best Hungarian and Austro-Hungarian style cuvées, while Bock and Vylyan specialise in unusual cuvées of Pinot Noir and Cabernet Sauvignon.
COLLI Dl PARMA MALVASIA ASCIUTTO/SECCO
The best Malvasia wines are wholly made from Malvasia di Candia Aromatica but there are less refined types in which the Malvasia is supplemented to a maximum of 15% with Moscato grapes. Depending on the style of Italian wine it may be pale to intense golden in colour.
The nose is very aromatic and characteristic of Malvasia grapes. The taste is also characteristic, fresh, and harmonious. Some of these Italian wines are offered with a touch of carbonic acid gas or even as a Frizzante. There is also a Spumante of this Malvasia. Drinking temperature for this Italian wine is 50-53.6°F (10-12°C).
The wine region of Franciacorta lies between Brescia and Bergamo, on the banks of Lago d'Iseo. Good wine is made here in a mild but windy climate. The fame of Franciacorta has been established chiefly by its sparkling wines.
The Franciacorta Cremant is made with Chardonnay and/or Pinot Bianco, Franciacorta rose uses Pinot Nero (minimum 15%) and Chardonnay and/or Pinot Bianco. The best Franciacorta Spumantes are white wines made with Chardonnay, Pinot Bianco, and/or Pinot Nero (without skins).
The wine has a superb colour that is deep golden yellow with a tinge of green and a sparkle of pure gold. The nose is fresh and heady while the taste is juicy, and both fresh and refined. Drinking temperature is 42.8-48.2°F (6-9°C) . Franciacorta also produce a number of pleasant red and white still wines. The reds are made with Cabernet Sauvignon, Cabernet Franc, Merlot, Barbera, and Nebbiolo. These are well worth discovering. These are sold as either bianco or rosso Terre di Franciacorta DOC.
Lugana originates from the south of Lake Garda where both still and sparkling wines are made with the Trebbiano grape. A slight saltiness is typical of these wines, derived from the minerals in the soil here. The colour varies from pale greenish yellow when young to golden yellow after a few years maturing. The bouquet is fresh and pleasant, the taste is fresh, smooth, and dry, with good balance between acidity, body, and alcohol. Drink the sparkling wine as an aperitif and the still wine with freshwater fish. Drinking temperature is 46.4- 50°F (8-10°C) .
This area is less well-known but has much in common with Lugana (q.v.) in terms of climate and mineral soil. San Martino della Battaglia is made using Tocai Priulano (note: not Pinot Grigio but Welsch Riesling. The colour is lemon yellow and the nose is very inviting and intensely aromatic, while the taste is filled with flavour, dry, and with a slight bitterness in the finish. Drinking temperature is 10-12°C (50- 53.6°F). There is also a San Martino della Battaglia Liquoroso, which is much darker in colour (golden yellow) , very fruity and seductive.
The taste is filled with flavour, smooth, and pleasantly sweet. The wine is well balanced with minimum alcohol of 16%. Drinking temperature is 42.0- 50.0°F (6- 10°C) depending on personal preference.
Garda DOC wines are also made to the south of the lake, which falls within the province of Mantua (Mantova). These wines vary little from the other Garda wines. Single varietal wines include Pinot Bianco, Pinot Grigio, Pinot Nero, Chardonnay, Tocai, Sauvignon Blanc, Cabernet Sauvignon, Cabernet Pranc, and Merlot. Good frizzante wines are also produced here, usually with Pinot Bianco, Chardonnay, and Riesling. Colli Morenici Mantovani del Garda DOC is worth a special mention. This wine from the south of Lake Garda originates from the most favourably placed hills (Colli) above Mantua.
This wine is slightly better than the other Lake Garda wines. The basic grapes are Pinot Bianco and Garganega for the whites (bianco) and Rondinella, Rossanella, Negrara, Sangiovese, and Merlot for the roses and reds (rosato and rosso) . The vineyards of Lambrusco Mantovano DOC are south of Mantua. This wine contains quite high levels of carbonic acid created by fermentation. At least four different varieties of Lambrusco type grapes may be used in this wine, which can be supplemented with Ancellotta, Portana, or Uva d'Oro.
While Neuchâtel wines originate from the north-western shores of the eponymous lake, those of Fribourg are made to the east of Lac de Neuchâtel, from around Broye in the south and Vully in the north. Vully’s vineyards stretch to between the lakes of Neuchâtel and Morat. The ground here is clay, sand, and calciferous sandstone. The climate is clearly moderated by the lake. The Chasselas grape holds sway here too but there are a number of interesting specialities such as the wines of Chardonnay, Gewürztraminer, Pinot Blanc, Pinot Gris, Riesling x Sylvaner (Müller-Thurgau), and Freisammer, which is a cross between Sylvaner and Pinot Gris. There is also an excellent Swiss wines like Oeil-de-Perdrix and superb Pinot Noir.
Good wine deserves good glass. Crystal is fine but it can interfere with your perception and appreciation of the colour of the wine. I prefer clean, clear and large glasses. Clean glasses are essential because there is almost nothing worse than being offered wine in a glass which reeks of washing-up liquid.
Nor is it pleasing to be given wine in a small glass. This is not just a matter of greed, but because wine needs to breathe and you must be able to appreciate the bouquet given off. A large glass should be used and only half-filled, so there is space between the surface of the wine and the rim of the glass, where the aromas can gather.
This French wine-growing area is only 4 km (2 miles) long and several hundred metres/yards wide, along the hills of the Loir, north of the vineyards of Vouvray and Montlouis. Small volumes are produced here on a bed of tufa of a consequently rare white wine that is considered to be among France's best. This French wine is made from the Pineau de la Loire (Chenin Blanc) and it is distinguished by its finesse. The characteristic aromas are citrus fruit, almond, quince, apricot, peach, and sometimes also floral notes like rose or herbs such as thyme and mint. Depending on the season and the maker's preferences, the wine can be either dry or semisweet. Drinking temperature for this French wine: 50-53.6°F (10-12°C).
Finally the largest wine region of South Africa is Klein Karoo, which is also the most easterly area. It is very hot in summer here and irrigation is essential. Klein Karoo is famous for its sweet fortified wine but also for the surprisingly fresh and fruity Steen (Chenin Blanc).
In spite of the name this is not Riesling as we know it in Europe but a different grape, the Crouchen Blanc, of which the origins are unclear. It is often used to make very acceptable table wines but also produces some good firm wines with interesting vegetal aromas such as straw and grass. Drinking temperature is 46.4-50°F (8-10°C).
This grape variety hails originally from the French south-west, origins of most of the Huguenots. Its yields fresh and fruity wines that are excellent as an aperitif or to served with grilled fish. Drinking temperature is 46.4-50°F (8-10°C).
These grapes originate from the Loire. The grape is particularly used for its fine acidity. In South Africa though it delivers surprisingly mellow wines that are almost sweet as well as dry as chalk examples that are fresh and fruity. Drinking temperature is 46.4-50°F (8-10°C).
Also known on occasion as Pume Blanc as in the United States. South African Sauvignon Blanc wines are very herbal with definite notes of grass, with peppery undertones. The taste is fresh, dry, aromatic, and beautifully rounded. Drinking temperature is 46.4-50°F (8-10°C).
This Burgundian grape also thrives in South Africa. The special cuvees in particular, that are aged in oak barrels, are extremely exciting. Chardonnay is fruity, rich, and rounded with a robust taste. Drinking temperature is 50-53.6°F (10- 12°C).
This grape is the true South African speciality. It was formed from a cross based on old root stock with Pinot Noir, and Cinsault (known locally as Hermitage) about which little is known. The variety was created by Prof. Abraham Perold in 1925 and it combines the reliability of Cinsault in terms of volume and quality, even in poor years, with the finesse of Pinot Noir.
Most of the wines are drunk still too young but there are certain top quality Pinotage wines such as Kanonskop which aged well (five to ten years).
The area of Kunság (known as Kiskunsag up to 1998) is on the Great Plain (Alfold) of Hungary to the south of the town of Kecskemet and extends to the small town of Hajos. This region does not have a real history of wine making, dating back to the end of the nineteenth century when it was found that phylloxera less readily affected vines grown on sandy soils such as those in the south of Hungary. The climate is also not ideal for Hungarian wine-growing with very hot and totally dry summers and extremely cold winters. This Hungarian wines from this area are mainly intended for sale as bulk wine and they have little to offer except the high alcohol of both reds and whites, and the syrupy nature of the white Hungarian wine. Drinking temperature is 8-10°C (46.4-50°F ) for white Hungarian wines and 12-16°C (53.6-60.8°F) for red Hungarian wines.
Poets and writers have waxed lyrical about the unspoiled beauty of the Luxembourgeois Moselle since the times of the ancient Roman empire, as evidenced by the delightful verse of Ausonius about the ‘Mosella’. Julius Caesar’s words in praise of the magnificent landscape and superb wines of the Luxembourgeois Moselle may have been less poetic but were equally important.
Yet the valley of the ‘Mouse’ (as it is known locally) forms only a small part of the Grand Duchy of Luxembourg. There is much more to see in the relatively small European country that is wedged between France, Germany, and Belgium. The country has a character all of its own and three cultures have been melded together to form the true ‘Letzeburger’.
A horizontal press is normally used for white wines. The grapes are put into the cylindrical container until it is full, and it then revolves. As it rotates, chains inside the container break up the grapes and the juice runs off either to fermenting vats or barrels. A second type of horizontal press contains a central bag which is gradually inflated once the grapes have been loaded. The expanding bag pushes the grapes against the side of the container and the juice is pressed out The amount of juice extracted is carefully controlled by the winemaker. The first pressing is generally considered to make the best wine, but wineries can go on to second and third pressings.
This grape achieves its best I believe in sweeter wines. The bouquet of citrus and tropical fruits keeps the sultry,
comforting ripeness of banana and honey in balance. The relatively high acidity also moderates the otherwise very sweet taste of the wine.
Pine medium dry to sweet wines are made from the noble Riesling here just as they are in Germany. The fresh and refined acidity of Riesling keeps the wine well balanced in spite of its cosseting sweetness. There are very attractive floral aromas and also apple, peach, and honey with the sweeter Late Harvest, and the occasional mineral undertones. Drinking temperature is 46.4-53.6°F (8- 10°C).
Ice-wine is probably the best-known Canadian speciality. The best of these wines walk off with major prizes at the majority of the international exhibitions. Ice-wine can in principle be made from any type of grape including red varieties like Cabernet Sauvignon or Pranc, but with a few exceptions the most interesting of them are produced from Vidal and Riesling. The method of making Icewines is the same as that for making German or Austrian Eiswein and French Vins de Glace from the south-west of France.
The grapes are allowed to hang until frozen by the frost. They are then quickly pressed and the tasteless frozen liquid remains behind with the seeds and skins, with only the honey sweet juices emerging from the press.
These juices are so concentrated that the yeast cells which can normally live up to a level of alcohol of 15% are finished by 8 or 9%. Ice-wines are very complex, powerful, extremely aromatic wines with notes such as apricot, peach, sweet melon, and honey with Vidal grapes and tropical flowers, apricot, citrus fruit, toffee, and vegetal nuances with Riesling. To gain double the pleasure serve it cold at 46.4-53.6°F (8- 10°C) but then allow it to warm up slowly.
Most Canadian roses are very lightly structured and not terribly interesting. They are certainly fruity but despite good acidity and reasonable complexity most are knocked back like soft drinks. Drinking temperature is 50- 53.6°F (1O-12°C).
This is an extremely surprising French-Canadian hybrid which produces quite exciting results in Canada with full-bodied wines with lots of juice and taste that are very scented with suggestions of blackcurrant, blueberries, tobacco, and animal undertones. Some top Baco Noirs slightly resemble better Rhone Syrah wines. Drinking temperature is 60.8-62.6°F (16-17°C).
The typical bouquet is of woodland fruits, cherry, and a hint of wild strawberry which when older become more rustic notes of leather, animal, and humus. Drinking temperature is 57,2- 60.8°F (14- 16°C).
Bear in mind that many Canadian Cabernet wines are a blend of Cabernet Sauvignon and Cabernet Pranc but may also contain Merlot. These are generally well-made wines but the best of them are simply fantastic. They have constantly caused great surprise in blind tastings with their power, complexity, seductive fruitiness, and elegant tannin. Drinking temperature is 60.8-62.6°F (16-17°C).
The best wine houses also make excellent Sauvignon Blancs, Aligotes, Gamay Blancs and Rouges. These wines are not very abundant though.
The following wines from the best Canadian wineries are well worth trying.
- Ontario: Chateau des Charmes, Hildebrand Estates Winery, Inniskillin, Marijnissen Estates, Reif Estate Winery (all Niagara-on-the-Lake); D'Angelo (Amherstburg); Henry of Pelham (St. Catharines); Stoney Ridge Cellars (Winona); Lakeview Cellars (Vineland); Cave Spring Cellars (Jordan); Colio Estate (Harrow); and Pelee Island Winery (Kingsville) .
The Swiss wines made from Paien or Heida, as it is also known (meaning heaths), are quite unusual. Grapes grow on this very ancient native variety at altitudes of more than 1,000 metres (3,280 feet). In the Jura and Savoie in Prance it is known as Savagnin, Traminer in Alsace and certain German vineyards, and Tramini in Italy. This Swiss wine is fresh and quite dry with recognisable fresh nose of green apples. Drinking temperature is 8- 10C (46.4-50°F).
The rare Rèze grape is still used piecemeal in Anniviers to make wine. This Yin des Glaciers ('glacier' wine) is remarkably tart and green if drunk young. Allow it to age though and it develops a quite unusual but exciting nose. Drinking temperature for Rèze Swiss wine is 6- 9°C (42 .8-48.2°F) .
The ordinary wine of this noble Bordeaux grape here is fresh and intensely aromatic (citrus fruits including grapefruit with occasional hint of vanilla).
This dry wine is balanced, rich, full-bodied and strongly alcoholic (13- 14%). Its alcoholic strength makes it Sparkling wines Chile produces a number of sparkling wines varying from moderate to excellent.
Choose one of the better ones such as Vifia Miguel Torres Brut Nature which has a fresh spring-like aroma of meadow flowers combined with luxuriant white tropical fruits and a fresh but delicate taste of Chardonnay with the full, rich, and rounded taste of Pinot Noir. Drinking temperature is 42.8-46.4°F (6-8°C).
This noble Bordeaux grape also produces classic, elegant, and complex wines in Chile. The ordinary Cabernet Sauvignon is fresh and fruity but it is worth while buying the better wines such as Reserva and Gran Reserva. These offer much richer bouquets and greater complexity for very little extra.
The colour is dark ruby red with the occasional tinge of brown. The aroma is reminiscent of plum, blackcurrant, strawberry, mint, and pepper with undertones of vanilla, chocolate, nuts, cedarwood, tobacco, and toast.When young this wine is very tannic but the tannin is more muted after two to three years. Drinking
temperature is 60.8-62.6°F (16- 17°C) .
This is another classic Bordeaux grape that thrives here. The wine is dark ruby, cherry, or granite red with some purple tinges here and there. Plum, blackcurrant, blueberry, black cherry, morello cherry, and strawberries can be detected in the bouquet with undertones of pepper, mint, green herbs, wood, and vanilla.
The tannin is mainly mellow and the taste full and rounded. These Chilean Merlots readily charm and are suited for drinking with lighter meat dishes. Drinking temperature is 57.2-60.8°F (14- 16°C).
This fairly rare wine is certainly worth trying to find. The colour is a fairly pale ruby red with purple tinges.
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