The Wine Cellar

Come and explore with me the amazing world of wines

Sunday, November 14, 2010

Malbec: The rebirth of a Great wine...

Long known as one of the six grapes allowed in the red Bordeaux wine, the French plantations of Malbec are now found mainly in Cahors--wine region of South West France--where it has been declining in popularity mostly because it has many of the production disadvantages of Merlot, as it very susceptible to various grape diseases and viticultural hazards (frost, mildew, coulure). As a varietal, Malbec produces a rather inky red, or violet, intense wine that makes ideal to use in blends such as with Merlot and Cabernet Sauvignon to create the red French Bordeaux claret blend.

While Malbec has been declining in France, it has become the national wine of Argentina which is the most important wine producing country in South America and in the last two decades one of the most dynamic wine producers in the world. And it owes a lot of this success to Malbec which seems to have found its true home in upper Mendoza. There it produces a deep-colored, robust, and fruity red wine with enough alcohol, body, and structure to benefit from oak ageing. The commercial success of Argentine Malbec has attracted a new generation of wine drinkers--yours included--and has opened other markets, especially Chilean, where production has increased considerably. Chilean Malbec, though, tends to be more tannic than Argentinian and may be blended with other Bordeaux grapes.

Malbec, for my taste is one of the best wines and I can have it with just about anything--which may be blasphemous to the sophisticated oenophile--but it is best with grilled meat, game and robust spicy dishes. I regret, by the way, that when we traveled to Mendoza in 2001 I had not discovered Malbec yet and as a consequence we did miss out of the opportunity to explore the Malbec vineyards. Perhaps, next time...

Tuesday, November 9, 2010

Pinot Noir: The Red Burgundy...

Recently I wrote about two Pinot Noir wines and thought it is appropriate to talk a bit more about this fickle grape and this elegant wine. Above all, it gave me the opportunity to learn more about one of my favorite wines. Known as the "Red Burgundy" around the world, Pinot Noir, as a wine, is sensual and transparent and, as a grape, one one of the most difficult to cultivate and transform into wine. A demanding varietal, it is low yielding and grows only in cool regions. Grown around the world, it is mainly associated with the Burgundy region of France which has produced some of the most celebrated wines for centuries. The US, especially California and Oregon, has increasingly become a Pinot Noir producer with Willamette Valley in Oregon, Russian Valley in Sonoma County, Mentocino County, and Santa Barbara County having perhaps the best Pinot Noir wines.

The leaves of Pinot Noir are generally smaller than those of Cabernet Sauvignon, but larger than those of Syrah. The grape cluster is small and cylindrical, vaguely shaped like a pine cone--thus its name. As a vine, it is very sensitive to light, soil types and pruning techniques. As a wine, it is sensitive to fermentation methods, yield strains and is highly reflective of its terroir with different regions producing very different wines.

Pinot Noir wines, however, are among the most popular in the world. The broad range of bouquets, flavors, textures and impressions that it can produce sometimes confuses tasters. The characteristics that the Pinot Noirs of the world share are certain sweet fruitness and, in general, lower levels of tannins and pigments than the other "great" French red varieties-- Cabernet Sauvignon and Syrah. Moreover, Pinot Noir wines tend to be light to medium body with black cherry, raspberry and currant aromas. The color of the grape is a lighter garnet than of other red wines. Emerging varieties from California and New Zealand, however, are more powerful, fruitier, and darker that approach Syrah.

Wines, of course, aren't meant to be solitary...they need company, and I don't mean just the company of good friends. I mean, they need good food, or at least the right food. They are certain general food-wine guidelines, however, that we should follow when pairing food and wine. Then, do we match a particular meal to the most appropriate wine, or vice versa? I prefer to choose the food first and then come up with the best wine that will make the culinary experience most enjoyable. That requires, to some extent, a fairly good supply of properly stored wines on hand. This way, you don't have to run to the wine store every time you cook.

Since we are talking about Pinot Noirs, let's return to wine-food pairings for this type of wine. Given that Pinot Noir is a medium bodied red, it goes well with mild flavors and mild meats. Fish like salmon and tuna go well, as do pastas and vegetarian pizzas. Avoid rich heavy sauces, especially with red meats. I find Pinot Noir to be a very good all-around wine that I can have before, during and after dinner.