https://www.wineluckclub.com/tastings daily 0.75 2025-11-20 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/9a77459b-b88d-4444-9f56-03e9f502b3b1/1.png Tastings Countries Category https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/58474b51-45ef-4ad0-a409-06e2251986bf/2.png Tastings Regions Category https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/31050aa0-da0d-4da2-a4ae-cb7e212434fe/3.png Tastings Grapes Category https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/54826764-fbf4-4d04-9f05-97c5f5fc73a5/4.png Tastings Styles Category https://www.wineluckclub.com/tastings/thanksgiving-wines monthly 0.5 2025-11-14 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/db6528a2-9ade-4f96-94da-8be9080fb10c/Beaujolais.png Tastings - A Thanksgiving Wine Tasting - Image source: Pinterest #4: Ghosts: Cabernet Sauvignon from Napa or Sonoma Valley I once got to visit an abandoned pre-Prohibition three-story gravity-flow winery tucked into a ridge in the Monte Rosso vineyard at the top of Moon Mountain in Sonoma Valley, California. I wasn’t allowed inside; the winery was condemned after an earthquake in 2014. Getting inside would’ve been a serious undertaking anyway, with a massive fig tree and vegetation galore doing their best to reclaim the remnants of the structure built in the early 1880s by Emmanuel Goldstein and Benjamin Dreyfus. While that particular winery is now owned by GALLO, increasing its chances of future restoration, when I saw it, it was every bit the ghost winery - one of California’s best. Throughout Napa and Sonoma Valley, there are abandoned pre-Prohibition wineries called “ghost wineries” peppering the world-famous vineyards, adding a certain eerie, unkempt quality to a region where vineyards are often meticulously straight-laced. Paranormal stories abound, since many of the old wineries are said to be haunted. No wonder they’re often left alone to make their interminable return to nature’s grave. While there are a few particular wineries with their own ghost stories in Napa and Sonoma, like Beringer, Flora Springs and Bartholomew Park, you are welcome to select a Cabernet Sauvignon from any Napa or Sonoma Valley winery for this tasting. Cabernet Sauvignon is without doubt Napa Valley’s signature grape, though Sonoma Valley’s offerings should not be overlooked. It’s not easy to typify Cabernet Sauvignon from either valley, since so much of the wine’s character is dependent on where the vines are grown. These are wine regions where grapes are planted on valley floors and hillsides, but also atop mountain ridges far above the fog line, reaching as high as 2700 feet (823 meters). There are sections in the valleys where the Pacific Ocean fog is pulled in every day, blanketing the vines with an uncanny mist that keeps the grapes from ripening too quickly, and there are sections where that famous California sunshine bakes the vines all day long. Stylistically, there are huge variances between these Cabernet Sauvignon wines, some with the refinement, intensity and structure to last for decades, and some that are best enjoyed while young. They can have more or less ripeness, more or less prominent oak and more or less savory flavors, though most will generally have dark, clear fruit flavors like blackberry, blackcurrant and black plum. The tannins are often high and finely-grained, though they can be softer or more stringent, depending on grape ripeness and wine age. There is always some level of oak aging that you’ll be able to taste in the wines, whether subtle or overt in the vanilla, cedar and cinnamon flavors. Cabernet Sauvignon also has a tendency toward expressing “green” aromas, like green bell pepper, rosemary or eucalyptus. What to ask for: Ask by name Alternative(s): Stick with a Cabernet Sauvignon, preferably 100% Cabernet Sauvignon, from Napa or Sonoma Valley https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/06b90c2c-8746-4be8-bcf9-37e81e06d36c/Pinot+Noir.png Tastings - A Thanksgiving Wine Tasting - Image source: Pinterest #5: Spiders: Primitivo from Puglia In Puglia, a region in southern Italy’s heel of the boot, there’s an old folk belief from the area around Taranto in which venomous bites from wolf spiders cause a dancing mania called Tarantism…which can only be cured by dancing the Tarantella, a furiously frenzied folk dance that cured anyone who had been afflicted by a spider bite by helping them sweat out the venom through dance until collapsing with fatigue. Even today, certain Tarantella folk songs from other parts of Italy are some of the country’s most iconic tunes, like the Tarantella Napoletana. Puglia is known for more than its spiders and dancing cures though, and their local Primitivo (”pree-mee-tee-voh”) red wines are some of the region’s most successful exports. Americans will recognize the region’s local Primitivo grape because it goes under a different name in the states: Zinfandel. While both countries claim the grape, DNA profiling unveiled that it’s really from Croatia, where it’s known as both tribidrag and crljenak kaštelanski. While it’s unclear exactly when and how Primitivo arrived in Puglia, it’s been there for a long time, and the region’s styles of wines made from the grape are entirely their own. There are both regional and specific styles of Primitivo, like the famed Primitivo di Manduria from the Taranto province and the Gioia del Colle Primitivo. Styles of Primitivo can be dry, sweet and even fortified, though many of the dry wines will still have a bit of residual sugar, since the grapes have a tendency to ripen unevenly, even in a single bunch, and build up their sugar levels easily, resulting in wines with high alcohol levels, a hint of sweetness or both. Just like American Zinfandels, Primitivos can run a gamut of styles. Some are incredibly ripe, bursting with flavors of cherries, strawberry jam and baked plums, while others offer more nuanced flavors of dried herbs and tobacco leaves complemented by leather-y aromas from oak aging. I’ve tasted Primitivos that straddle the dry-sweet border and others that were fully dry, complex and age-worthy, even difficult to identify blind except for that full body from high alcohol levels. If you know that you and your friends tend to prefer bold, slightly sweet wines over more restrained and nuanced ones, or vice versa, just ask your local retailer to guide you to their selection’s respective styles. What to ask for: Ask by name, ideally a Primitivo di Manduria from the Taranto province Alternative(s): Primitivo from Australia or South Africa, Zinfandel from the United States https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/9c7e5615-e4ee-4205-85a2-fe40faa63f8b/Full-Bodied%2C+Oak-Aged+Chardonnay.png Tastings - A Thanksgiving Wine Tasting - Image source: Pinterest #3: Skeletons: Mexican Reds Even before losing loved ones of my own, Mexico’s Día de los Muertos (Day of the Dead) holiday, celebrated right after Halloween on November 1st, has entranced me with its beauty and joyful celebration of the cycle of life and death. Who could ever look away from the brightly colored costumes, flowers and skeletal face paint adorning parade-goers and cemetery visitors all over the country? They’re arresting, juxtaposing the vibrancy of life with the black-and-white starkness of death, giving us an opportunity to honor, connect with and remember those we’ve lost. While Dia de los Muertos includes myriad traditions that vary from region to region, there’s a consistent symbol for the holiday: the skull, and by extension, the skeleton. There are the sugar skulls decorated with colorful icing, the skeletal face paint and costumes, and even skull-related décor for families’ altars, where photographs are arranged with offerings and flowers. How could we not honor Mexico’s beautiful holiday with this selection? Mexico may not be considered a traditional wine-producing region, but grapevines have been planted in Mexico for hundreds of years, thanks to Spanish conquistadors who brought vines from home. The country’s wine history has gone by in fits and starts though, with recent successes building upon one another in what many consider is a rise that’s here to stay. In March this year, 2025, Mexico’s Querétaro wine area was even the first to be awarded its own geographical indication, an “Indicación Geográfica Protegida.” Since Mexican wine is still developing its identity and styles vary between the country’s wine regions, for this tasting, I’m leaving the selection open: you can select any style of red wine from Mexico, single varietal or a blend. Take this as your opportunity to explore what Mexico has to offer - even better if you save some for your ancestors the next day. What to ask for: Ask by name Alternative(s): White or sparkling Mexican wine https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1247dbf1-d3b5-44b1-ba54-ebe55b9c4299/Dark+Rose%CC%81.png Tastings - A Thanksgiving Wine Tasting - Image source: Pinterest #2: Vampires: Egri Bikavér from Hungary Vampires have always had an association with Halloween, even if they’re also literary fodder any time of the year. While some vampiric legends attest that only human blood will do for those fanged cravings, there are plenty of other stories of vampires surviving on the blood of animals, particularly large animals like horses, deer, cows and bulls. With this in mind, there’s one wine that immediately fits the bill: the “Bull’s Blood of Egri,” or Egri Bikavér (”egg-ree bee-kah-vair”), a Hungarian red wine with a bloody legend. Like most legends, the details of Egri Bikavér’s origins are murky, but essentially, the Ottoman Empire besieged a Hungarian castle in Eger during the 16th century. Allegedly, before the battle, the Hungarians consumed their dark red wine to such an extent that the attackers mistook their deeply stained wine teeth for evidence of having consumed sacrificial bull’s blood, thought to give unimaginable strength. Overwhelmed by the Hungarians’ show of courage (and perhaps the implied savagery?), they lost the battle. Egri Bikavér, despite the sanguine implications, is actually a red blend. A Kékfrankos-based blend, to be specific. Kékfrankos (AKA Blaufränkisch) is typically blended with other local grapes like Portugieser, Kadarka, Oportó or Medoc Noir to create a particular style of Bikavér wine: Classic, Superior or Grand Superior. In similar fashion to Rioja or Chianti Classico’s systems of age- and quality-demarcation, the Egri Bikavér Classic wines are the most youthful, with little to no oak aging and plenty of fruit and spice to offer. Superior wines are made from riper grapes and are aged longer in oak, and Grand Superior wines are made from the ripest grapes and aged the longest before release. These wines tend to be more full-bodied with higher alcohol levels, though their structure is balanced by equally matched acidity and complemented by flavors ranging from cherries and red currants to blackberries and cassis, along with dried mint, thyme, black pepper, clove, anise, tobacco, dark chocolate and leather. What to ask for: Ask by name Alternative(s): Stick with an Egri Bikavér wine of any style: Classic, Superior or Grand Superior https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/e3092c57-7d67-4f01-886a-da3a9ba450ba/Thanksgiving+Tasting+900+x+1200+px.png Tastings - A Thanksgiving Wine Tasting Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/e9ad09f3-0a05-4469-8044-3e0e94efa767/Lambrusco+di+Sorbara.png Tastings - A Thanksgiving Wine Tasting - Image source: Pinterest #1: Witches: Pinot Grigio Ramato from Friuli Dressing up as a witch for Halloween is almost too easy, topping any ol’ black dress with a pointed hat. But portrayals of witches throughout history are numerous and varied, many with pointedly missing hats. In Friuli-Venezia Giulia, a region in Northeastern Italy, there is traditional folklore about the Benandanti (”good walkers”), a type of good witch who uses white magic to fight evil witches: the Malandanti (”bad walkers”), ensuring a good harvest and protecting wine from spoiling. Good harvests were thought to be signs of the Benandanti’s victory, while bad harvests meant they’d lost that year’s battles to the Malandanti. While these traditional beliefs didn’t survive the Roman Inquisition, we’re honoring the witchy history with a Halloween-hued orange wine from Friuli: Pinot Grigio Ramato. Ramato wines, as they’re commonly known, are a baby step into the deep pool of orange wine. In fact, some Ramato producers would argue that their wines aren’t orange at all, that they’re simply their own thing. Lightly copper-colored, many Ramatos could pass for a rosé, or at least, one that leans toward the orange-y side of salmon. Pinot Grigio, the grape used to make Ramato wines, is related to Pinot Noir and naturally has pink-ish skins, so when they’re included in the winemaking process, the resulting wine will also have a copper or even salmon-colored hue. The word ramato is thought to come from “rame,” an Italian word for copper. Ramatos from Friuli typically only have skin contact for brief periods, between 8 hours and two days. It’s entirely possible that this style was an accidental creation, since separating the juice from the skins in old basket presses was nitpicky and time-consuming, and not necessarily worth the bother. As winemaking techniques modernized, especially after the 1960s in Italy, white wines with zero skin contact became the norm, but Ramato wines have managed to cling on, persisting, if not always thriving. Luckily, the style is increasingly popular and more widely available today, and there are even producers in other countries mimicking Ramato wines these days. If you’ve brushed off most Italian Pinot Grigio as simplistic, Ramatos will be right up your alley, since they tend to have more body and depth of flavor thanks to the skin contact, with aromas and flavors of apricots, orange peel and thyme added to the more typical citrus, green apple and floral flavors. What to ask for: Ask by name Alternative(s): Stick with a Ramato wine, preferably from the Italian regions of Friuli-Venezia-Giulia or Trentino Alto-Adige https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/c4296e67-4470-4858-b5a9-acea4cfd6dd8/Syrah.png Tastings - A Thanksgiving Wine Tasting - Image source: Pinterest #6: The Devil: Sagrantino from Montefalco In Montefalco, Italy, a town in the center of Umbria, which lies in the center of Italy, there is a winery called Scacciadiavoli, which roughly translates to “chase away the devil.” It’s one of the oldest wineries in Umbria, still a family estate. The winery’s name comes from a 14th-century legend in which the local red wine, Sagrantino, was used by an exorcist to chase the devil away from a young woman living in the hamlet where the estate lies today. So of course, Sagrantino must be included in our Halloween tasting, ensuring that we can all banish the devil on the creepiest of holidays. Montefalco Sagrantino (”sah-gran-tee-noh”) has been a DOCG, Italy’s highest classification for a wine region, since the 90s, though wines have been made here from the local Sagrantino grape since ancient times, possibly even Pliny the Elder’s era. Back then though, sweet wines were all the rage, so today’s dry red wine style wouldn’t have been appreciated. Modern Sagrantino wines are quite possibly Italy’s most tannic wines, with even more tannin than France’s Tannat. In a recent blind tasting, I tried a 12-year-old Sagrantino that still had drying, sandy tannins that almost fooled me into thinking the wine was young, though scents of prune and visible sediment told me the wine had some age on it. Still, there were pretty aromas of red plums, blood oranges and vanilla blossoms that felt fresh and enticing. Winemakers today make traditional Sagrantinos that can be aggressively tannic upon release, meant to age before being consumed, but also approachable styles that are structured without the need for lengthy cellar time. Sagrantino wines’ tannins, though huge, tend to be polished, rather than rustic, and they’re complemented by rich, dark fruit and herbal aromas like rosemary and sage that feel like drinking a moody still life from a Dutch Old Master. What to ask for: Ask for a Montefalco Sagrantino Alternative(s): Montefalco Rosso or a Sagrantino-based wine from another town in Umbria, or a Sagrantino wine from Australia or the USA https://www.wineluckclub.com/tastings/australian-shiraz monthly 0.5 2025-11-14 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/fb4c9662-1678-40a3-b633-45da9799f287/Clare+Valley+Shiraz.png Tastings - Australian Shiraz - Image source: Pinterest #5: Spiders: Primitivo from Puglia In Puglia, a region in southern Italy’s heel of the boot, there’s an old folk belief from the area around Taranto in which venomous bites from wolf spiders cause a dancing mania called Tarantism…which can only be cured by dancing the Tarantella, a furiously frenzied folk dance that cured anyone who had been afflicted by a spider bite by helping them sweat out the venom through dance until collapsing with fatigue. Even today, certain Tarantella folk songs from other parts of Italy are some of the country’s most iconic tunes, like the Tarantella Napoletana. Puglia is known for more than its spiders and dancing cures though, and their local Primitivo (”pree-mee-tee-voh”) red wines are some of the region’s most successful exports. Americans will recognize the region’s local Primitivo grape because it goes under a different name in the states: Zinfandel. While both countries claim the grape, DNA profiling unveiled that it’s really from Croatia, where it’s known as both tribidrag and crljenak kaštelanski. While it’s unclear exactly when and how Primitivo arrived in Puglia, it’s been there for a long time, and the region’s styles of wines made from the grape are entirely their own. There are both regional and specific styles of Primitivo, like the famed Primitivo di Manduria from the Taranto province and the Gioia del Colle Primitivo. Styles of Primitivo can be dry, sweet and even fortified, though many of the dry wines will still have a bit of residual sugar, since the grapes have a tendency to ripen unevenly, even in a single bunch, and build up their sugar levels easily, resulting in wines with high alcohol levels, a hint of sweetness or both. Just like American Zinfandels, Primitivos can run a gamut of styles. Some are incredibly ripe, bursting with flavors of cherries, strawberry jam and baked plums, while others offer more nuanced flavors of dried herbs and tobacco leaves complemented by leather-y aromas from oak aging. I’ve tasted Primitivos that straddle the dry-sweet border and others that were fully dry, complex and age-worthy, even difficult to identify blind except for that full body from high alcohol levels. If you know that you and your friends tend to prefer bold, slightly sweet wines over more restrained and nuanced ones, or vice versa, just ask your local retailer to guide you to their selection’s respective styles. What to ask for: Ask by name, ideally a Primitivo di Manduria from the Taranto province Alternative(s): Primitivo from Australia or South Africa, Zinfandel from the United States https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/bddd2735-939a-415e-9252-714df6aae364/Australian+Shiraz+900+x+1200+px.png Tastings - Australian Shiraz Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/f505771b-9d5a-4685-8486-b283dc7d432d/McLaren+Vale+Shiraz.png Tastings - Australian Shiraz - Image source: Pinterest #3: Skeletons: Mexican Reds Even before losing loved ones of my own, Mexico’s Día de los Muertos (Day of the Dead) holiday, celebrated right after Halloween on November 1st, has entranced me with its beauty and joyful celebration of the cycle of life and death. Who could ever look away from the brightly colored costumes, flowers and skeletal face paint adorning parade-goers and cemetery visitors all over the country? They’re arresting, juxtaposing the vibrancy of life with the black-and-white starkness of death, giving us an opportunity to honor, connect with and remember those we’ve lost. While Dia de los Muertos includes myriad traditions that vary from region to region, there’s a consistent symbol for the holiday: the skull, and by extension, the skeleton. There are the sugar skulls decorated with colorful icing, the skeletal face paint and costumes, and even skull-related décor for families’ altars, where photographs are arranged with offerings and flowers. How could we not honor Mexico’s beautiful holiday with this selection? Mexico may not be considered a traditional wine-producing region, but grapevines have been planted in Mexico for hundreds of years, thanks to Spanish conquistadors who brought vines from home. The country’s wine history has gone by in fits and starts though, with recent successes building upon one another in what many consider is a rise that’s here to stay. In March this year, 2025, Mexico’s Querétaro wine area was even the first to be awarded its own geographical indication, an “Indicación Geográfica Protegida.” Since Mexican wine is still developing its identity and styles vary between the country’s wine regions, for this tasting, I’m leaving the selection open: you can select any style of red wine from Mexico, single varietal or a blend. Take this as your opportunity to explore what Mexico has to offer - even better if you save some for your ancestors the next day. What to ask for: Ask by name Alternative(s): White or sparkling Mexican wine https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/b27fd14c-5624-4720-8d26-892fbbe4180e/Hunter+Valley+Shiraz.png Tastings - Australian Shiraz - Image source: Pinterest #2: Vampires: Egri Bikavér from Hungary Vampires have always had an association with Halloween, even if they’re also literary fodder any time of the year. While some vampiric legends attest that only human blood will do for those fanged cravings, there are plenty of other stories of vampires surviving on the blood of animals, particularly large animals like horses, deer, cows and bulls. With this in mind, there’s one wine that immediately fits the bill: the “Bull’s Blood of Egri,” or Egri Bikavér (”egg-ree bee-kah-vair”), a Hungarian red wine with a bloody legend. Like most legends, the details of Egri Bikavér’s origins are murky, but essentially, the Ottoman Empire besieged a Hungarian castle in Eger during the 16th century. Allegedly, before the battle, the Hungarians consumed their dark red wine to such an extent that the attackers mistook their deeply stained wine teeth for evidence of having consumed sacrificial bull’s blood, thought to give unimaginable strength. Overwhelmed by the Hungarians’ show of courage (and perhaps the implied savagery?), they lost the battle. Egri Bikavér, despite the sanguine implications, is actually a red blend. A Kékfrankos-based blend, to be specific. Kékfrankos (AKA Blaufränkisch) is typically blended with other local grapes like Portugieser, Kadarka, Oportó or Medoc Noir to create a particular style of Bikavér wine: Classic, Superior or Grand Superior. In similar fashion to Rioja or Chianti Classico’s systems of age- and quality-demarcation, the Egri Bikavér Classic wines are the most youthful, with little to no oak aging and plenty of fruit and spice to offer. Superior wines are made from riper grapes and are aged longer in oak, and Grand Superior wines are made from the ripest grapes and aged the longest before release. These wines tend to be more full-bodied with higher alcohol levels, though their structure is balanced by equally matched acidity and complemented by flavors ranging from cherries and red currants to blackberries and cassis, along with dried mint, thyme, black pepper, clove, anise, tobacco, dark chocolate and leather. What to ask for: Ask by name Alternative(s): Stick with an Egri Bikavér wine of any style: Classic, Superior or Grand Superior https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/acef460a-f6c4-41ba-84ac-10d55d53bb36/Barossa+Valley+Shiraz.png Tastings - Australian Shiraz - Image source: Pinterest #1: Witches: Pinot Grigio Ramato from Friuli Dressing up as a witch for Halloween is almost too easy, topping any ol’ black dress with a pointed hat. But portrayals of witches throughout history are numerous and varied, many with pointedly missing hats. In Friuli-Venezia Giulia, a region in Northeastern Italy, there is traditional folklore about the Benandanti (”good walkers”), a type of good witch who uses white magic to fight evil witches: the Malandanti (”bad walkers”), ensuring a good harvest and protecting wine from spoiling. Good harvests were thought to be signs of the Benandanti’s victory, while bad harvests meant they’d lost that year’s battles to the Malandanti. While these traditional beliefs didn’t survive the Roman Inquisition, we’re honoring the witchy history with a Halloween-hued orange wine from Friuli: Pinot Grigio Ramato. Ramato wines, as they’re commonly known, are a baby step into the deep pool of orange wine. In fact, some Ramato producers would argue that their wines aren’t orange at all, that they’re simply their own thing. Lightly copper-colored, many Ramatos could pass for a rosé, or at least, one that leans toward the orange-y side of salmon. Pinot Grigio, the grape used to make Ramato wines, is related to Pinot Noir and naturally has pink-ish skins, so when they’re included in the winemaking process, the resulting wine will also have a copper or even salmon-colored hue. The word ramato is thought to come from “rame,” an Italian word for copper. Ramatos from Friuli typically only have skin contact for brief periods, between 8 hours and two days. It’s entirely possible that this style was an accidental creation, since separating the juice from the skins in old basket presses was nitpicky and time-consuming, and not necessarily worth the bother. As winemaking techniques modernized, especially after the 1960s in Italy, white wines with zero skin contact became the norm, but Ramato wines have managed to cling on, persisting, if not always thriving. Luckily, the style is increasingly popular and more widely available today, and there are even producers in other countries mimicking Ramato wines these days. If you’ve brushed off most Italian Pinot Grigio as simplistic, Ramatos will be right up your alley, since they tend to have more body and depth of flavor thanks to the skin contact, with aromas and flavors of apricots, orange peel and thyme added to the more typical citrus, green apple and floral flavors. What to ask for: Ask by name Alternative(s): Stick with a Ramato wine, preferably from the Italian regions of Friuli-Venezia-Giulia or Trentino Alto-Adige https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/8545d6cf-4bc2-4aa5-83a9-79953b899db0/Heathcote+Shiraz.png Tastings - Australian Shiraz - Image source: Pinterest #6: The Devil: Sagrantino from Montefalco In Montefalco, Italy, a town in the center of Umbria, which lies in the center of Italy, there is a winery called Scacciadiavoli, which roughly translates to “chase away the devil.” It’s one of the oldest wineries in Umbria, still a family estate. The winery’s name comes from a 14th-century legend in which the local red wine, Sagrantino, was used by an exorcist to chase the devil away from a young woman living in the hamlet where the estate lies today. So of course, Sagrantino must be included in our Halloween tasting, ensuring that we can all banish the devil on the creepiest of holidays. Montefalco Sagrantino (”sah-gran-tee-noh”) has been a DOCG, Italy’s highest classification for a wine region, since the 90s, though wines have been made here from the local Sagrantino grape since ancient times, possibly even Pliny the Elder’s era. Back then though, sweet wines were all the rage, so today’s dry red wine style wouldn’t have been appreciated. Modern Sagrantino wines are quite possibly Italy’s most tannic wines, with even more tannin than France’s Tannat. In a recent blind tasting, I tried a 12-year-old Sagrantino that still had drying, sandy tannins that almost fooled me into thinking the wine was young, though scents of prune and visible sediment told me the wine had some age on it. Still, there were pretty aromas of red plums, blood oranges and vanilla blossoms that felt fresh and enticing. Winemakers today make traditional Sagrantinos that can be aggressively tannic upon release, meant to age before being consumed, but also approachable styles that are structured without the need for lengthy cellar time. Sagrantino wines’ tannins, though huge, tend to be polished, rather than rustic, and they’re complemented by rich, dark fruit and herbal aromas like rosemary and sage that feel like drinking a moody still life from a Dutch Old Master. What to ask for: Ask for a Montefalco Sagrantino Alternative(s): Montefalco Rosso or a Sagrantino-based wine from another town in Umbria, or a Sagrantino wine from Australia or the USA https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/36f35f0c-56ae-46e3-9bde-45705d999e8c/Eden+Valley+Shiraz.png Tastings - Australian Shiraz - Image source: Pinterest #4: Ghosts: Cabernet Sauvignon from Napa or Sonoma Valley I once got to visit an abandoned pre-Prohibition three-story gravity-flow winery tucked into a ridge in the Monte Rosso vineyard at the top of Moon Mountain in Sonoma Valley, California. I wasn’t allowed inside; the winery was condemned after an earthquake in 2014. Getting inside would’ve been a serious undertaking anyway, with a massive fig tree and vegetation galore doing their best to reclaim the remnants of the structure built in the early 1880s by Emmanuel Goldstein and Benjamin Dreyfus. While that particular winery is now owned by GALLO, increasing its chances of future restoration, when I saw it, it was every bit the ghost winery - one of California’s best. Throughout Napa and Sonoma Valley, there are abandoned pre-Prohibition wineries called “ghost wineries” peppering the world-famous vineyards, adding a certain eerie, unkempt quality to a region where vineyards are often meticulously straight-laced. Paranormal stories abound, since many of the old wineries are said to be haunted. No wonder they’re often left alone to make their interminable return to nature’s grave. While there are a few particular wineries with their own ghost stories in Napa and Sonoma, like Beringer, Flora Springs and Bartholomew Park, you are welcome to select a Cabernet Sauvignon from any Napa or Sonoma Valley winery for this tasting. Cabernet Sauvignon is without doubt Napa Valley’s signature grape, though Sonoma Valley’s offerings should not be overlooked. It’s not easy to typify Cabernet Sauvignon from either valley, since so much of the wine’s character is dependent on where the vines are grown. These are wine regions where grapes are planted on valley floors and hillsides, but also atop mountain ridges far above the fog line, reaching as high as 2700 feet (823 meters). There are sections in the valleys where the Pacific Ocean fog is pulled in every day, blanketing the vines with an uncanny mist that keeps the grapes from ripening too quickly, and there are sections where that famous California sunshine bakes the vines all day long. Stylistically, there are huge variances between these Cabernet Sauvignon wines, some with the refinement, intensity and structure to last for decades, and some that are best enjoyed while young. They can have more or less ripeness, more or less prominent oak and more or less savory flavors, though most will generally have dark, clear fruit flavors like blackberry, blackcurrant and black plum. The tannins are often high and finely-grained, though they can be softer or more stringent, depending on grape ripeness and wine age. There is always some level of oak aging that you’ll be able to taste in the wines, whether subtle or overt in the vanilla, cedar and cinnamon flavors. Cabernet Sauvignon also has a tendency toward expressing “green” aromas, like green bell pepper, rosemary or eucalyptus. What to ask for: Ask by name Alternative(s): Stick with a Cabernet Sauvignon, preferably 100% Cabernet Sauvignon, from Napa or Sonoma Valley https://www.wineluckclub.com/tastings/cabernet-sauvignon monthly 0.5 2025-11-06 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/a13c4f1b-6036-4adb-9e97-24071337a9fd/American+Cabernet+Sauvignon.png Tastings - Cabernet Sauvignon - Image source: Pinterest #2: Vampires: Egri Bikavér from Hungary Vampires have always had an association with Halloween, even if they’re also literary fodder any time of the year. While some vampiric legends attest that only human blood will do for those fanged cravings, there are plenty of other stories of vampires surviving on the blood of animals, particularly large animals like horses, deer, cows and bulls. With this in mind, there’s one wine that immediately fits the bill: the “Bull’s Blood of Egri,” or Egri Bikavér (”egg-ree bee-kah-vair”), a Hungarian red wine with a bloody legend. Like most legends, the details of Egri Bikavér’s origins are murky, but essentially, the Ottoman Empire besieged a Hungarian castle in Eger during the 16th century. Allegedly, before the battle, the Hungarians consumed their dark red wine to such an extent that the attackers mistook their deeply stained wine teeth for evidence of having consumed sacrificial bull’s blood, thought to give unimaginable strength. Overwhelmed by the Hungarians’ show of courage (and perhaps the implied savagery?), they lost the battle. Egri Bikavér, despite the sanguine implications, is actually a red blend. A Kékfrankos-based blend, to be specific. Kékfrankos (AKA Blaufränkisch) is typically blended with other local grapes like Portugieser, Kadarka, Oportó or Medoc Noir to create a particular style of Bikavér wine: Classic, Superior or Grand Superior. In similar fashion to Rioja or Chianti Classico’s systems of age- and quality-demarcation, the Egri Bikavér Classic wines are the most youthful, with little to no oak aging and plenty of fruit and spice to offer. Superior wines are made from riper grapes and are aged longer in oak, and Grand Superior wines are made from the ripest grapes and aged the longest before release. These wines tend to be more full-bodied with higher alcohol levels, though their structure is balanced by equally matched acidity and complemented by flavors ranging from cherries and red currants to blackberries and cassis, along with dried mint, thyme, black pepper, clove, anise, tobacco, dark chocolate and leather. What to ask for: Ask by name Alternative(s): Stick with an Egri Bikavér wine of any style: Classic, Superior or Grand Superior https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/fde4606c-b3bc-415f-83cd-0c55587e1a92/Australian+Cabernet+Sauvignon.png Tastings - Cabernet Sauvignon - Image source: Pinterest #3: Skeletons: Mexican Reds Even before losing loved ones of my own, Mexico’s Día de los Muertos (Day of the Dead) holiday, celebrated right after Halloween on November 1st, has entranced me with its beauty and joyful celebration of the cycle of life and death. Who could ever look away from the brightly colored costumes, flowers and skeletal face paint adorning parade-goers and cemetery visitors all over the country? They’re arresting, juxtaposing the vibrancy of life with the black-and-white starkness of death, giving us an opportunity to honor, connect with and remember those we’ve lost. While Dia de los Muertos includes myriad traditions that vary from region to region, there’s a consistent symbol for the holiday: the skull, and by extension, the skeleton. There are the sugar skulls decorated with colorful icing, the skeletal face paint and costumes, and even skull-related décor for families’ altars, where photographs are arranged with offerings and flowers. How could we not honor Mexico’s beautiful holiday with this selection? Mexico may not be considered a traditional wine-producing region, but grapevines have been planted in Mexico for hundreds of years, thanks to Spanish conquistadors who brought vines from home. The country’s wine history has gone by in fits and starts though, with recent successes building upon one another in what many consider is a rise that’s here to stay. In March this year, 2025, Mexico’s Querétaro wine area was even the first to be awarded its own geographical indication, an “Indicación Geográfica Protegida.” Since Mexican wine is still developing its identity and styles vary between the country’s wine regions, for this tasting, I’m leaving the selection open: you can select any style of red wine from Mexico, single varietal or a blend. Take this as your opportunity to explore what Mexico has to offer - even better if you save some for your ancestors the next day. What to ask for: Ask by name Alternative(s): White or sparkling Mexican wine https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/75ba2957-38fc-450f-a6a1-0e5f50f09db5/Tuscan+Cabernet+Sauvignon.png Tastings - Cabernet Sauvignon - Image source: Pinterest #5: Spiders: Primitivo from Puglia In Puglia, a region in southern Italy’s heel of the boot, there’s an old folk belief from the area around Taranto in which venomous bites from wolf spiders cause a dancing mania called Tarantism…which can only be cured by dancing the Tarantella, a furiously frenzied folk dance that cured anyone who had been afflicted by a spider bite by helping them sweat out the venom through dance until collapsing with fatigue. Even today, certain Tarantella folk songs from other parts of Italy are some of the country’s most iconic tunes, like the Tarantella Napoletana. Puglia is known for more than its spiders and dancing cures though, and their local Primitivo (”pree-mee-tee-voh”) red wines are some of the region’s most successful exports. Americans will recognize the region’s local Primitivo grape because it goes under a different name in the states: Zinfandel. While both countries claim the grape, DNA profiling unveiled that it’s really from Croatia, where it’s known as both tribidrag and crljenak kaštelanski. While it’s unclear exactly when and how Primitivo arrived in Puglia, it’s been there for a long time, and the region’s styles of wines made from the grape are entirely their own. There are both regional and specific styles of Primitivo, like the famed Primitivo di Manduria from the Taranto province and the Gioia del Colle Primitivo. Styles of Primitivo can be dry, sweet and even fortified, though many of the dry wines will still have a bit of residual sugar, since the grapes have a tendency to ripen unevenly, even in a single bunch, and build up their sugar levels easily, resulting in wines with high alcohol levels, a hint of sweetness or both. Just like American Zinfandels, Primitivos can run a gamut of styles. Some are incredibly ripe, bursting with flavors of cherries, strawberry jam and baked plums, while others offer more nuanced flavors of dried herbs and tobacco leaves complemented by leather-y aromas from oak aging. I’ve tasted Primitivos that straddle the dry-sweet border and others that were fully dry, complex and age-worthy, even difficult to identify blind except for that full body from high alcohol levels. If you know that you and your friends tend to prefer bold, slightly sweet wines over more restrained and nuanced ones, or vice versa, just ask your local retailer to guide you to their selection’s respective styles. What to ask for: Ask by name, ideally a Primitivo di Manduria from the Taranto province Alternative(s): Primitivo from Australia or South Africa, Zinfandel from the United States https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/c3e10ed4-c552-4ed9-a32c-b465f1181e47/Left+Bank+Bordeaux.png Tastings - Cabernet Sauvignon - Image source: Pinterest #1: Witches: Pinot Grigio Ramato from Friuli Dressing up as a witch for Halloween is almost too easy, topping any ol’ black dress with a pointed hat. But portrayals of witches throughout history are numerous and varied, many with pointedly missing hats. In Friuli-Venezia Giulia, a region in Northeastern Italy, there is traditional folklore about the Benandanti (”good walkers”), a type of good witch who uses white magic to fight evil witches: the Malandanti (”bad walkers”), ensuring a good harvest and protecting wine from spoiling. Good harvests were thought to be signs of the Benandanti’s victory, while bad harvests meant they’d lost that year’s battles to the Malandanti. While these traditional beliefs didn’t survive the Roman Inquisition, we’re honoring the witchy history with a Halloween-hued orange wine from Friuli: Pinot Grigio Ramato. Ramato wines, as they’re commonly known, are a baby step into the deep pool of orange wine. In fact, some Ramato producers would argue that their wines aren’t orange at all, that they’re simply their own thing. Lightly copper-colored, many Ramatos could pass for a rosé, or at least, one that leans toward the orange-y side of salmon. Pinot Grigio, the grape used to make Ramato wines, is related to Pinot Noir and naturally has pink-ish skins, so when they’re included in the winemaking process, the resulting wine will also have a copper or even salmon-colored hue. The word ramato is thought to come from “rame,” an Italian word for copper. Ramatos from Friuli typically only have skin contact for brief periods, between 8 hours and two days. It’s entirely possible that this style was an accidental creation, since separating the juice from the skins in old basket presses was nitpicky and time-consuming, and not necessarily worth the bother. As winemaking techniques modernized, especially after the 1960s in Italy, white wines with zero skin contact became the norm, but Ramato wines have managed to cling on, persisting, if not always thriving. Luckily, the style is increasingly popular and more widely available today, and there are even producers in other countries mimicking Ramato wines these days. If you’ve brushed off most Italian Pinot Grigio as simplistic, Ramatos will be right up your alley, since they tend to have more body and depth of flavor thanks to the skin contact, with aromas and flavors of apricots, orange peel and thyme added to the more typical citrus, green apple and floral flavors. What to ask for: Ask by name Alternative(s): Stick with a Ramato wine, preferably from the Italian regions of Friuli-Venezia-Giulia or Trentino Alto-Adige https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/78fd227f-98ab-4797-b406-4f8d3937db43/South+African+Cabernet+Sauvignon.png Tastings - Cabernet Sauvignon - Image source: Pinterest #6: The Devil: Sagrantino from Montefalco In Montefalco, Italy, a town in the center of Umbria, which lies in the center of Italy, there is a winery called Scacciadiavoli, which roughly translates to “chase away the devil.” It’s one of the oldest wineries in Umbria, still a family estate. The winery’s name comes from a 14th-century legend in which the local red wine, Sagrantino, was used by an exorcist to chase the devil away from a young woman living in the hamlet where the estate lies today. So of course, Sagrantino must be included in our Halloween tasting, ensuring that we can all banish the devil on the creepiest of holidays. Montefalco Sagrantino (”sah-gran-tee-noh”) has been a DOCG, Italy’s highest classification for a wine region, since the 90s, though wines have been made here from the local Sagrantino grape since ancient times, possibly even Pliny the Elder’s era. Back then though, sweet wines were all the rage, so today’s dry red wine style wouldn’t have been appreciated. Modern Sagrantino wines are quite possibly Italy’s most tannic wines, with even more tannin than France’s Tannat. In a recent blind tasting, I tried a 12-year-old Sagrantino that still had drying, sandy tannins that almost fooled me into thinking the wine was young, though scents of prune and visible sediment told me the wine had some age on it. Still, there were pretty aromas of red plums, blood oranges and vanilla blossoms that felt fresh and enticing. Winemakers today make traditional Sagrantinos that can be aggressively tannic upon release, meant to age before being consumed, but also approachable styles that are structured without the need for lengthy cellar time. Sagrantino wines’ tannins, though huge, tend to be polished, rather than rustic, and they’re complemented by rich, dark fruit and herbal aromas like rosemary and sage that feel like drinking a moody still life from a Dutch Old Master. What to ask for: Ask for a Montefalco Sagrantino Alternative(s): Montefalco Rosso or a Sagrantino-based wine from another town in Umbria, or a Sagrantino wine from Australia or the USA https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/cd4a6c3b-ad9f-4f25-b9b6-b75a8c25a16c/Cabernet+Sauvignon+900+x+1200.png Tastings - Cabernet Sauvignon Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/7e507a8b-3799-4fd2-a397-80123abf9bc6/Chilean+Cabernet+Sauvignon.png Tastings - Cabernet Sauvignon - Image source: Pinterest #4: Ghosts: Cabernet Sauvignon from Napa or Sonoma Valley I once got to visit an abandoned pre-Prohibition three-story gravity-flow winery tucked into a ridge in the Monte Rosso vineyard at the top of Moon Mountain in Sonoma Valley, California. I wasn’t allowed inside; the winery was condemned after an earthquake in 2014. Getting inside would’ve been a serious undertaking anyway, with a massive fig tree and vegetation galore doing their best to reclaim the remnants of the structure built in the early 1880s by Emmanuel Goldstein and Benjamin Dreyfus. While that particular winery is now owned by GALLO, increasing its chances of future restoration, when I saw it, it was every bit the ghost winery - one of California’s best. Throughout Napa and Sonoma Valley, there are abandoned pre-Prohibition wineries called “ghost wineries” peppering the world-famous vineyards, adding a certain eerie, unkempt quality to a region where vineyards are often meticulously straight-laced. Paranormal stories abound, since many of the old wineries are said to be haunted. No wonder they’re often left alone to make their interminable return to nature’s grave. While there are a few particular wineries with their own ghost stories in Napa and Sonoma, like Beringer, Flora Springs and Bartholomew Park, you are welcome to select a Cabernet Sauvignon from any Napa or Sonoma Valley winery for this tasting. Cabernet Sauvignon is without doubt Napa Valley’s signature grape, though Sonoma Valley’s offerings should not be overlooked. It’s not easy to typify Cabernet Sauvignon from either valley, since so much of the wine’s character is dependent on where the vines are grown. These are wine regions where grapes are planted on valley floors and hillsides, but also atop mountain ridges far above the fog line, reaching as high as 2700 feet (823 meters). There are sections in the valleys where the Pacific Ocean fog is pulled in every day, blanketing the vines with an uncanny mist that keeps the grapes from ripening too quickly, and there are sections where that famous California sunshine bakes the vines all day long. Stylistically, there are huge variances between these Cabernet Sauvignon wines, some with the refinement, intensity and structure to last for decades, and some that are best enjoyed while young. They can have more or less ripeness, more or less prominent oak and more or less savory flavors, though most will generally have dark, clear fruit flavors like blackberry, blackcurrant and black plum. The tannins are often high and finely-grained, though they can be softer or more stringent, depending on grape ripeness and wine age. There is always some level of oak aging that you’ll be able to taste in the wines, whether subtle or overt in the vanilla, cedar and cinnamon flavors. Cabernet Sauvignon also has a tendency toward expressing “green” aromas, like green bell pepper, rosemary or eucalyptus. What to ask for: Ask by name Alternative(s): Stick with a Cabernet Sauvignon, preferably 100% Cabernet Sauvignon, from Napa or Sonoma Valley https://www.wineluckclub.com/tastings/halloween-sweet-wines monthly 0.5 2025-10-22 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/52bf9e0f-22b7-409c-a70d-e36a5543793c/Nutty+Candy+with+Tawny+Port.png Tastings - A Halloween Wine Tasting: Sweet Wines - Image source: Pinterest #5: Spiders: Primitivo from Puglia In Puglia, a region in southern Italy’s heel of the boot, there’s an old folk belief from the area around Taranto in which venomous bites from wolf spiders cause a dancing mania called Tarantism…which can only be cured by dancing the Tarantella, a furiously frenzied folk dance that cured anyone who had been afflicted by a spider bite by helping them sweat out the venom through dance until collapsing with fatigue. Even today, certain Tarantella folk songs from other parts of Italy are some of the country’s most iconic tunes, like the Tarantella Napoletana. Puglia is known for more than its spiders and dancing cures though, and their local Primitivo (”pree-mee-tee-voh”) red wines are some of the region’s most successful exports. Americans will recognize the region’s local Primitivo grape because it goes under a different name in the states: Zinfandel. While both countries claim the grape, DNA profiling unveiled that it’s really from Croatia, where it’s known as both tribidrag and crljenak kaštelanski. While it’s unclear exactly when and how Primitivo arrived in Puglia, it’s been there for a long time, and the region’s styles of wines made from the grape are entirely their own. There are both regional and specific styles of Primitivo, like the famed Primitivo di Manduria from the Taranto province and the Gioia del Colle Primitivo. Styles of Primitivo can be dry, sweet and even fortified, though many of the dry wines will still have a bit of residual sugar, since the grapes have a tendency to ripen unevenly, even in a single bunch, and build up their sugar levels easily, resulting in wines with high alcohol levels, a hint of sweetness or both. Just like American Zinfandels, Primitivos can run a gamut of styles. Some are incredibly ripe, bursting with flavors of cherries, strawberry jam and baked plums, while others offer more nuanced flavors of dried herbs and tobacco leaves complemented by leather-y aromas from oak aging. I’ve tasted Primitivos that straddle the dry-sweet border and others that were fully dry, complex and age-worthy, even difficult to identify blind except for that full body from high alcohol levels. If you know that you and your friends tend to prefer bold, slightly sweet wines over more restrained and nuanced ones, or vice versa, just ask your local retailer to guide you to their selection’s respective styles. What to ask for: Ask by name, ideally a Primitivo di Manduria from the Taranto province Alternative(s): Primitivo from Australia or South Africa, Zinfandel from the United States https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/3e807fc0-99e2-46fb-8b13-9c762b9a6e02/Sour+Candy+with+Vouvray+Demi-Sec.png Tastings - A Halloween Wine Tasting: Sweet Wines - Image source: Pinterest #2: Vampires: Egri Bikavér from Hungary Vampires have always had an association with Halloween, even if they’re also literary fodder any time of the year. While some vampiric legends attest that only human blood will do for those fanged cravings, there are plenty of other stories of vampires surviving on the blood of animals, particularly large animals like horses, deer, cows and bulls. With this in mind, there’s one wine that immediately fits the bill: the “Bull’s Blood of Egri,” or Egri Bikavér (”egg-ree bee-kah-vair”), a Hungarian red wine with a bloody legend. Like most legends, the details of Egri Bikavér’s origins are murky, but essentially, the Ottoman Empire besieged a Hungarian castle in Eger during the 16th century. Allegedly, before the battle, the Hungarians consumed their dark red wine to such an extent that the attackers mistook their deeply stained wine teeth for evidence of having consumed sacrificial bull’s blood, thought to give unimaginable strength. Overwhelmed by the Hungarians’ show of courage (and perhaps the implied savagery?), they lost the battle. Egri Bikavér, despite the sanguine implications, is actually a red blend. A Kékfrankos-based blend, to be specific. Kékfrankos (AKA Blaufränkisch) is typically blended with other local grapes like Portugieser, Kadarka, Oportó or Medoc Noir to create a particular style of Bikavér wine: Classic, Superior or Grand Superior. In similar fashion to Rioja or Chianti Classico’s systems of age- and quality-demarcation, the Egri Bikavér Classic wines are the most youthful, with little to no oak aging and plenty of fruit and spice to offer. Superior wines are made from riper grapes and are aged longer in oak, and Grand Superior wines are made from the ripest grapes and aged the longest before release. These wines tend to be more full-bodied with higher alcohol levels, though their structure is balanced by equally matched acidity and complemented by flavors ranging from cherries and red currants to blackberries and cassis, along with dried mint, thyme, black pepper, clove, anise, tobacco, dark chocolate and leather. What to ask for: Ask by name Alternative(s): Stick with an Egri Bikavér wine of any style: Classic, Superior or Grand Superior https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/a869c2b8-4926-4655-b8cc-fe7928940a9e/Halloween+Sweet+Wines+900+x+1200+px.png Tastings - A Halloween Wine Tasting: Sweet Wines Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/0632a918-ff98-4c48-a23f-8d3eb159e0fc/Gummy+Candy+with+Late+Harvest+Riesling.png Tastings - A Halloween Wine Tasting: Sweet Wines - Image source: Pinterest #3: Skeletons: Mexican Reds Even before losing loved ones of my own, Mexico’s Día de los Muertos (Day of the Dead) holiday, celebrated right after Halloween on November 1st, has entranced me with its beauty and joyful celebration of the cycle of life and death. Who could ever look away from the brightly colored costumes, flowers and skeletal face paint adorning parade-goers and cemetery visitors all over the country? They’re arresting, juxtaposing the vibrancy of life with the black-and-white starkness of death, giving us an opportunity to honor, connect with and remember those we’ve lost. While Dia de los Muertos includes myriad traditions that vary from region to region, there’s a consistent symbol for the holiday: the skull, and by extension, the skeleton. There are the sugar skulls decorated with colorful icing, the skeletal face paint and costumes, and even skull-related décor for families’ altars, where photographs are arranged with offerings and flowers. How could we not honor Mexico’s beautiful holiday with this selection? Mexico may not be considered a traditional wine-producing region, but grapevines have been planted in Mexico for hundreds of years, thanks to Spanish conquistadors who brought vines from home. The country’s wine history has gone by in fits and starts though, with recent successes building upon one another in what many consider is a rise that’s here to stay. In March this year, 2025, Mexico’s Querétaro wine area was even the first to be awarded its own geographical indication, an “Indicación Geográfica Protegida.” Since Mexican wine is still developing its identity and styles vary between the country’s wine regions, for this tasting, I’m leaving the selection open: you can select any style of red wine from Mexico, single varietal or a blend. Take this as your opportunity to explore what Mexico has to offer - even better if you save some for your ancestors the next day. What to ask for: Ask by name Alternative(s): White or sparkling Mexican wine https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/2d8b743a-9eb3-4e9f-8cc5-a9b2c0cfe002/Fruity+Candy+with+Moscato+d%E2%80%99Asti+.png Tastings - A Halloween Wine Tasting: Sweet Wines - Image source: Pinterest #1: Witches: Pinot Grigio Ramato from Friuli Dressing up as a witch for Halloween is almost too easy, topping any ol’ black dress with a pointed hat. But portrayals of witches throughout history are numerous and varied, many with pointedly missing hats. In Friuli-Venezia Giulia, a region in Northeastern Italy, there is traditional folklore about the Benandanti (”good walkers”), a type of good witch who uses white magic to fight evil witches: the Malandanti (”bad walkers”), ensuring a good harvest and protecting wine from spoiling. Good harvests were thought to be signs of the Benandanti’s victory, while bad harvests meant they’d lost that year’s battles to the Malandanti. While these traditional beliefs didn’t survive the Roman Inquisition, we’re honoring the witchy history with a Halloween-hued orange wine from Friuli: Pinot Grigio Ramato. Ramato wines, as they’re commonly known, are a baby step into the deep pool of orange wine. In fact, some Ramato producers would argue that their wines aren’t orange at all, that they’re simply their own thing. Lightly copper-colored, many Ramatos could pass for a rosé, or at least, one that leans toward the orange-y side of salmon. Pinot Grigio, the grape used to make Ramato wines, is related to Pinot Noir and naturally has pink-ish skins, so when they’re included in the winemaking process, the resulting wine will also have a copper or even salmon-colored hue. The word ramato is thought to come from “rame,” an Italian word for copper. Ramatos from Friuli typically only have skin contact for brief periods, between 8 hours and two days. It’s entirely possible that this style was an accidental creation, since separating the juice from the skins in old basket presses was nitpicky and time-consuming, and not necessarily worth the bother. As winemaking techniques modernized, especially after the 1960s in Italy, white wines with zero skin contact became the norm, but Ramato wines have managed to cling on, persisting, if not always thriving. Luckily, the style is increasingly popular and more widely available today, and there are even producers in other countries mimicking Ramato wines these days. If you’ve brushed off most Italian Pinot Grigio as simplistic, Ramatos will be right up your alley, since they tend to have more body and depth of flavor thanks to the skin contact, with aromas and flavors of apricots, orange peel and thyme added to the more typical citrus, green apple and floral flavors. What to ask for: Ask by name Alternative(s): Stick with a Ramato wine, preferably from the Italian regions of Friuli-Venezia-Giulia or Trentino Alto-Adige https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/acf184ab-65de-43ca-bb6a-553304ba4a70/Chocolate+Candy+with+Ruby+Port.png Tastings - A Halloween Wine Tasting: Sweet Wines - Image source: Pinterest #6: The Devil: Sagrantino from Montefalco In Montefalco, Italy, a town in the center of Umbria, which lies in the center of Italy, there is a winery called Scacciadiavoli, which roughly translates to “chase away the devil.” It’s one of the oldest wineries in Umbria, still a family estate. The winery’s name comes from a 14th-century legend in which the local red wine, Sagrantino, was used by an exorcist to chase the devil away from a young woman living in the hamlet where the estate lies today. So of course, Sagrantino must be included in our Halloween tasting, ensuring that we can all banish the devil on the creepiest of holidays. Montefalco Sagrantino (”sah-gran-tee-noh”) has been a DOCG, Italy’s highest classification for a wine region, since the 90s, though wines have been made here from the local Sagrantino grape since ancient times, possibly even Pliny the Elder’s era. Back then though, sweet wines were all the rage, so today’s dry red wine style wouldn’t have been appreciated. Modern Sagrantino wines are quite possibly Italy’s most tannic wines, with even more tannin than France’s Tannat. In a recent blind tasting, I tried a 12-year-old Sagrantino that still had drying, sandy tannins that almost fooled me into thinking the wine was young, though scents of prune and visible sediment told me the wine had some age on it. Still, there were pretty aromas of red plums, blood oranges and vanilla blossoms that felt fresh and enticing. Winemakers today make traditional Sagrantinos that can be aggressively tannic upon release, meant to age before being consumed, but also approachable styles that are structured without the need for lengthy cellar time. Sagrantino wines’ tannins, though huge, tend to be polished, rather than rustic, and they’re complemented by rich, dark fruit and herbal aromas like rosemary and sage that feel like drinking a moody still life from a Dutch Old Master. What to ask for: Ask for a Montefalco Sagrantino Alternative(s): Montefalco Rosso or a Sagrantino-based wine from another town in Umbria, or a Sagrantino wine from Australia or the USA https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/84bdd9fa-7145-4cef-aa4b-613857157688/Caramel+%26+Toffee+Candy+with+Vin+Santo.png Tastings - A Halloween Wine Tasting: Sweet Wines - Image source: Pinterest #4: Ghosts: Cabernet Sauvignon from Napa or Sonoma Valley I once got to visit an abandoned pre-Prohibition three-story gravity-flow winery tucked into a ridge in the Monte Rosso vineyard at the top of Moon Mountain in Sonoma Valley, California. I wasn’t allowed inside; the winery was condemned after an earthquake in 2014. Getting inside would’ve been a serious undertaking anyway, with a massive fig tree and vegetation galore doing their best to reclaim the remnants of the structure built in the early 1880s by Emmanuel Goldstein and Benjamin Dreyfus. While that particular winery is now owned by GALLO, increasing its chances of future restoration, when I saw it, it was every bit the ghost winery - one of California’s best. Throughout Napa and Sonoma Valley, there are abandoned pre-Prohibition wineries called “ghost wineries” peppering the world-famous vineyards, adding a certain eerie, unkempt quality to a region where vineyards are often meticulously straight-laced. Paranormal stories abound, since many of the old wineries are said to be haunted. No wonder they’re often left alone to make their interminable return to nature’s grave. While there are a few particular wineries with their own ghost stories in Napa and Sonoma, like Beringer, Flora Springs and Bartholomew Park, you are welcome to select a Cabernet Sauvignon from any Napa or Sonoma Valley winery for this tasting. Cabernet Sauvignon is without doubt Napa Valley’s signature grape, though Sonoma Valley’s offerings should not be overlooked. It’s not easy to typify Cabernet Sauvignon from either valley, since so much of the wine’s character is dependent on where the vines are grown. These are wine regions where grapes are planted on valley floors and hillsides, but also atop mountain ridges far above the fog line, reaching as high as 2700 feet (823 meters). There are sections in the valleys where the Pacific Ocean fog is pulled in every day, blanketing the vines with an uncanny mist that keeps the grapes from ripening too quickly, and there are sections where that famous California sunshine bakes the vines all day long. Stylistically, there are huge variances between these Cabernet Sauvignon wines, some with the refinement, intensity and structure to last for decades, and some that are best enjoyed while young. They can have more or less ripeness, more or less prominent oak and more or less savory flavors, though most will generally have dark, clear fruit flavors like blackberry, blackcurrant and black plum. The tannins are often high and finely-grained, though they can be softer or more stringent, depending on grape ripeness and wine age. There is always some level of oak aging that you’ll be able to taste in the wines, whether subtle or overt in the vanilla, cedar and cinnamon flavors. Cabernet Sauvignon also has a tendency toward expressing “green” aromas, like green bell pepper, rosemary or eucalyptus. What to ask for: Ask by name Alternative(s): Stick with a Cabernet Sauvignon, preferably 100% Cabernet Sauvignon, from Napa or Sonoma Valley https://www.wineluckclub.com/tastings/halloween-dry-wines monthly 0.5 2025-10-15 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/a7e806a1-1dbc-4e36-8788-a007be98eb1d/Halloween+Dry+Wines+900+x+1200+px.png Tastings - A Halloween Wine Tasting: Dry Wines Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/220f04b0-bc60-4a35-b346-c351fe37746f/Skeletons_+Mexican+Reds.png Tastings - A Halloween Wine Tasting: Dry Wines - Image source: Pinterest #3: Skeletons: Mexican Reds Vintage image source: Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/48c88c59-eaeb-432b-96c3-2dccd16b12e1/Vampires_+Egri+Bikav%C3%A9r+from+Hungary.png Tastings - A Halloween Wine Tasting: Dry Wines - Image source: Pinterest #2: Vampires: Egri Bikavér from Hungary Vintage image source: Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/77ba83e3-b7bb-4302-ae52-3cb30bfe9b54/The+Devil_+Sagrantino+from+Montefalco.png Tastings - A Halloween Wine Tasting: Dry Wines - Image source: Pinterest #6: The Devil: Sagrantino from Montefalco Vintage image source: Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/7919979f-ab18-4cdd-8fa1-92095ea6b612/Witches_+Pinot+Grigio+Ramato+from+Friuli.png Tastings - A Halloween Wine Tasting: Dry Wines - Image source: Pinterest #1: Witches: Pinot Grigio Ramato from Friuli Vintage image source: Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1ffc0f01-339a-40e6-b9f5-513961e77325/Ghosts_+Cabernet+Sauvignon+from+Napa+or+Sonoma+Valley.png Tastings - A Halloween Wine Tasting: Dry Wines - Image source: Pinterest #4: Ghosts: Cabernet Sauvignon from Napa or Sonoma Valley Vintage image source: Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/51f4c1dd-62ff-42d5-ac7c-56fddc98ed65/Spiders_+Primitivo+from+Puglia.png Tastings - A Halloween Wine Tasting: Dry Wines - Image source: Pinterest #5: Spiders: Primitivo from Puglia Vintage image source: Pinterest https://www.wineluckclub.com/tastings/sangiovese monthly 0.5 2025-10-01 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/0439c927-5e92-431e-8c55-b9410cb84c56/Brunello+di+Montalcino.png Tastings - Sangiovese - #3: Brunello di Montalcino Montalcino is a medieval walled town on a hilltop in central Tuscany, just 25 miles (40 km) south of Siena. The roughly square-shaped namesake wine region surrounds the town, with vineyards and olive groves fanning out in all directions toward the Tyrrhenian sea to the west, the Apennines to the east and Mount Amiata, an inactive volcano, looming in the south. Three rivers border the region, outlining the territory with just over 5,000 people living within. Brunello di Montalcino is one of those examples of Italian grape varieties’ names changing from region to region. Brunellos are made from Sangiovese, but more specifically, a clone called Sangiovese grosso that’s unique to Montalcino. Before DNA profiling confirmed this though, the grape went by the name Brunello, hence Brunello “of” Montalcino. Brunellos are different from other Tuscan Sangiovese wines not just in the clonal differentiation though. Brunellos undergo longer aging periods than Chiantis and Vino Nobiles. These wines are only released for sale 5 years after the grapes were harvested, even longer for Riserva wines. For at least 2 years of that time, Brunellos must age in oak barrels, though producers have flexibility to choose which type and size. Wines have been made in Montalcino for more than 2,000 years, at least since Etruscans lived there in antiquity. But Brunello has only officially been around since the late 60s, in which time its global renown has been thoroughly established. What to ask for: Ask by name Alternative(s): Brunello di Montalcino Riserva, Rosso di Montalcino https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/35e808cf-4a8f-4af4-a7d9-59febbeceb71/Vino+Nobile+di+Montepulciano.png Tastings - Sangiovese - #4: Vino Nobile di Montepulciano To the south of Chianti and east of Montalcino, Montepulciano has its own prestigious Sangiovese-based wine: Vino Nobile di Montepulciano, or “the noble wine from the village of Montepulciano.” In this part of Tuscany, Sangiovese goes by yet another name: Prugnolo Gentile. Montepulciano - the place, not the grape - is a medieval town that sits high up on a limestone ridge, a big advantage back when guarding the town from invaders was a critical reality. For much of its history, Montepulciano and its “king of all wines” was far better-known and prestigious than the Brunellos from Montalcino to the west. In 1980, Vino Nobile di Montepulciano was even the first wine to receive DOCG status, Italy’s highest wine classification. But in the 1990s, Brunello’s rise seemed to parallel Vino Nobile’s fall from popularity, and these wines still haven’t quite recovered. For years, Vino Nobile di Montepulciano has fought off a reputation for having become a poor man’s Brunello. Luckily, all things change, and producers in Montepulciano are no longer trying to ride Brunello’s drift, but are instead reviving their own Sangiovese-based beauties, often less bombastic than Brunellos, but riper and fuller-bodied than Chiantis. Vino Nobile di Montepulciano wines are required to be made up of at least 70 percent Sangiovese (AKA Prugnolo Gentile), with other local grapes like Canaiolo in the mix. What to ask for: Ask by name Alternative(s): Vino Nobile di Montepulciano Riserva, Rosso di Montepulciano https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/79af0c80-57c8-4b99-883a-3fb6438662ab/Morellino+di+Scansano.png Tastings - Sangiovese - #5: Morellino di Scansano Along this southern stretch of the Tuscan coast, Sangiovese goes by yet another name: Morellino, “little dark one,” thought to be a reference to dark morello cherries. Scansano is a little village in Maremma, a region best known today for its Super Tuscan wines. But like most of Tuscany, Sangiovese was first here, and wines have been made from the grape here for centuries, at least since Etruscan times. Though it has hundreds of years of history, Morellino di Scansano has only recently received renewed attention and growth, having received its DOCG - Italy’s highest wine classification - in 2007. Morellino di Scansano wines today must be made up of at least 85% Sangiovese (AKA Morellino), with other local red grapes allowed for the remainder of the blend. Since these wines are the southernmost Sangiovese-based wines in this Tuscan tasting, you can expect to find power, richness and full-bodied style. What to ask for: Ask by name Alternative(s): Morellino di Scansano Riserva, Morellino di Scansano Rosso https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/66ce8f4b-0b4a-401e-aeef-932680da2478/Australian+Sangiovese.png Tastings - Sangiovese - #6: Australian Sangiovese Sangiovese has been planted in Australia since the 1970s, but it’s taken decades to figure out quite where and how its best grown and managed down under. It’s a story that we sometimes take for granted, since these days, we’re all familiar with Australian Shiraz and Semillon, almost forgetting that these varieties have been grown in Australia since the 1830s, with many, many permutations viticulturally and stylistically over almost 200 years of production. Let’s just say that the wines back then bore little resemblance to the ones we love today. Sangiovese is more akin to Viognier in Australia, a more recent transplant that’s taken some time to find its footing. Logically, Sangiovese was a smart pick. Several of Australia’s best-known wine regions have Mediterranean climates akin to those in Tuscany, and Sangiovese tends to retain its tangy acidity even when grown in the warmer stretches of the southern Tuscan coast. Finding Sangiovese cuttings to experiment with within Australia was doable thanks to Penfolds, which had secured clones from the University of California at Davis to use as trial plantings. But it still took many years to move from those initial clones to others that performed better in certain vineyards, along with sorting out which regions were most compatible with the finicky grape and what treatments worked best in the wineries. There are a few wineries that have been refining their Sangioveses straight through the decades, among which is Coriole in McLaren Vale, having made a Sangiovese wine every year since 1985. These days, Sangiovese wines are made by many of Australia’s top wineries in Victoria’s King Valley, Barossa Valley and McLaren Vale, with a few producers experimenting with the grape in the Yarra Valley and Adelaide Hills. It’s still not easy to define Australian Sangiovese though, since winemakers are more free to make their own calls in their wineries than many Italian producers, who must adhere to DOC or DOCG regulations. There are also significant variances between regions, as you’d expect, considering that Chianti Classico tastes wildly different from Brunello di Montalcino, just 25 miles (40 km) south, and there are much bigger distances between most Australian wine regions. Suffice it to say that you’re just going to have to give them a try. What to ask for: Ask by name Alternative(s): Sangiovese wines, preferably 100% Sangiovese, from the United States, Argentina, Chile, South Africa, Canada, New Zealand or Brazil https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/7fa365bc-37a7-4712-b47b-c6643ee5e0f3/Chianti+Classico.png Tastings - Sangiovese - #2: Chianti Classico Chianti Classico. Key word here being “Classico.” Yes, it matters. You can think of “Classico” as the OG Chianti. Once upon a time, Chianti wines could only be made in the lands between Florence and Siena. The lands of the black rooster, or so the legend goes. The legend being a story originating in the Middle Ages, during which Florence and Siena’s respective republics were at war. To settle a border dispute, the republics decided to allow two knights to ride toward the opposing city, agreeing that a border would be drawn where they met. The caveat being that the knights could leave at dawn, as signified by a rooster’s crow, no earlier. So of course the scheming began. Siena chose a white rooster, and treated it well in hopes that it would perform the best. Florence chose a black rooster, and starved it in a cage. The starving rooster crowed long before dawn in its desperation to be fed, so the Florentine knight made it almost all the way down to Siena before meeting his opponent. The majority of the Chianti zone in between became the territory of the black rooster, later a symbol of the Lega del Chianti that subsequently controlled the area. If at all possible, please select a real-deal Chianti Classico for this one. Just look for the black rooster on the bottle. Chianti Classico wines are primarily made from Sangiovese, though other local grape varieties are allowed for up to 20% of the blend, or 10% for Gran Selezione. The regulations for Chianti Classico production are stricter than those for Chianti, and they become even stricter for their Riserva and Gran Selezione wines. To be clear, there are without doubt high quality Chianti wines being made outside the Classico zone, they’re just not Chianti Classico. What to ask for: Ask by name Alternative(s): Chianti Classico Riserva, Chianti Classico Gran Selezione https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/f4d3923d-1b2f-4623-8ffb-3d0e9e2e6281/Sangiovese+900+x+1200+px.png Tastings - Sangiovese Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/a4e0ae89-117a-4633-90be-82b483d0370e/Chianti.png Tastings - Sangiovese - #1: Chianti Chianti, confusingly, is a separate region from Chianti Classico. The story goes that today’s Chianti Classico was the original, historic zone, and over the years, Chianti legally expanded to accommodate production in surrounding areas beyond the hills between Florence and Siena, especially back when Chianti was being mass-produced and sold in the raffia-wrapped fiaschi that would be used in practically every 1970s American apartment or Italian-American restaurant as candle holders. As of 1967, Chianti Classico was legally defined as distinct from the enlarged Chianti DOC, and since then, the laws have changed a few more times, such that the two zones are now entirely separate, and both have been individually upgraded to DOCG status, the highest quality classification for wine in Italy. In the 1960s, Chianti was only required to be 50-80 percent Sangiovese, with local red and white grapes making up the remainder in varying required amounts. Today, the minimum amount of Sangiovese has been set to 70 percent for most of the Chianti DOCG, and both local and international (French) grapes are allowed in varying amounts. Cabernet Franc and Cabernet Sauvignon, in particular, are now allowed to comprise up to 15 percent of the blend, once considered almost sacrilegious. There is a huge variety of quality in the 7 different sub-zones in Chianti, along with differing levels of aging, indicated by terms that go from Rosso to Superiore to Riserva, telling you which has the most time in barrel and bottle before being released for sale. What to ask for: Ask by name Alternative(s): Stick with a Chianti, Chianti Superiore or Chianti Riserva from any of the sub-regions, like Chianti Rufina or Chianti Colli Senesi https://www.wineluckclub.com/tastings/australian-white-wines monthly 0.5 2025-11-07 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/0f0b5fc5-b7c5-4148-948a-078487940f74/Australian+Chardonnay.png Tastings - Australian Whites - #1: Australian Chardonnay Australia, like the United States, has few winemaking regulations and huge climatic variations, both between and within wine regions. Some winemakers choose to clearly label their Chardonnay wines, making it easy to figure out what you’re buying when reading either the name or the wine’s description. When this isn’t the case, climate is still a good rule of thumb. In Southern and Eastern Australia, Chardonnays tend to lean toward the overtly oaky and ripe styles, though there are always some exceptions. In the Hunter Valley on the East Coast, Chardonnays can be moderately ripe or full-on tropical, while on the Western Coast, in Margaret River, moderately warm climate Chardonnays are crafted with as much precision and aging potential as some top White Burgundies by producers like Leeuwin Estate. Victoria’s Yarra Valley and Mornington Peninsula and South Australia’s Adelaide Hills are known for their moderately cool climates and creamy Chardonnays with minimal oak influence. In Tasmania, things can get full-on chilly, and the Chardonnays are often subtler here, with producers like Tolpuddle creating growing demand for these top-quality wines. What to ask for: Ask by name Alternative(s): Stick with a Chardonnay from any Australian region https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/bb434a4c-1498-4e73-9ba7-101828b4c362/American+Riesling.png Tastings - Australian Whites - #2: Australian Riesling One of the most memorable Australian Rieslings I’ve ever tasted was a Pikes “Hills and Valleys” 2014 Clare Valley Riesling. I will never forget it, because it was in a brown bottle with screw cap and a fish on the label in profile, looking for all the world like a trophy catch in a Midwestern lake house. I was not excited to drink that wine. Never, ever would I have picked that bottle by its label, which just goes to show you. Because it was delicious. And so completely different from Rieslings I’d tasted from Europe or the United States. It was bursting with lime zest and blossom and had this subtle hot plastic aroma that in combination with all that lime just made me think of margaritas. In the best kind of way. I was living in Dijon, France at the time, where there were still several months to go before the dreary, grey days were over, but I still felt like I should be sitting outside eating fish tacos while drinking this wine. I’ve since tasted plenty of other Australian Rieslings, and I can happily say that there are many more appealing labels (unless fishing is your thing, of course), but fair warning: most will have screw caps. Please, please don’t let this deter you. Australian Rieslings are crazy cool. What to ask for: Ask by name. Most Australian Rieslings are dry. Alternative(s): Look for Rieslings from the Clare Valley or Eden Valley, Great Southern, Canberra, Tasmania or New Zealand https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/27b1b881-b99f-4031-8994-f57a0ac65080/Australian+Sauvignon+Blanc.png Tastings - Australian Whites - #4: Australian Sauvignon Blanc Despite neighboring New Zealand’s global dominance in Sauvignon Blanc production, Sauvignon Blanc has been planted in Australia since the 1800s, and is Australia’s second-most planted white grape, behind Chardonnay. It’s planted all over the country and made into many different styles, which makes it hard to pin down exactly what Australian Sauvignon Blanc tastes like. Generally, though, we can say that Australian Sauvignon Blancs tend to be less “green” than those from New Zealand, with less green bell pepper, gooseberry and grassy flavors and more passion fruit, guava, grapefruit, lime and lemon. Note that I’m using the word “generally” here as a buffer, since this isn’t always the case. Most Australian Sauvignon Blancs are grown in regions with strong cooling influences like ocean breezes or elevation and are fermented in stainless steel, then bottled and released quickly after fermentation, creating fresh, fruit-forward wines. There are exceptions though, with some Sauvignon Blancs undergoing lees stirring, oak barrel fermentation and/or aging that add weight, texture, body and richness to the wines. Australia’s best-known Sauvignon Blanc wines are from the Adelaide Hills. Sauvignon Blanc is also the most-planted white grape variety in the Adelaide Hills, planted more frequently even than the country’s near-ubiquitous Chardonnay. In Western Australia, Sauvignon Blanc wines in Margaret River tend to be blended with Semillon, though either variety can take the lead percentage-wise. Margaret River Sauvignon Blanc-based wines tend to have more texture and weight than those from the Adelaide Hills, both thanks to the contribution of Semillon and because they undergo oak barrel fermentation and/or aging more frequently. What to ask for: Ask by name Alternative(s): Look for Australian Sauvignon Blancs from regions like Adelaide Hills, Margaret River and Tasmania https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/186d047d-4259-4374-b5b0-99f71442cfea/Australian+Semillon.png Tastings - Australian Whites - #3: Australian Semillon Semillon (”sem-ee-yohn”) is best known for being a blending partner in Sauternes and similar dessert wines and the dry white Sauvignon Blanc-based blends in Bordeaux. Despite being known as a blending grape, Semillon has more than enough to offer to stand on its own, and in Australia, it often does. Semillon has been planted in Australia since the 1830s, and over the almost 200 years since, its popularity has spread to several winemaking regions, where it is used to make youthful, fruit-forward and refreshing wines, rich and full-bodied wines aged in oak barrels and even sweet dessert styles like those from Riverina providing Australia’s answer to Bordeaux’s famous Sauternes. Many of these Semillons are wildly age-worthy, even (or especially) the ones you might not expect. Hunter Valley Semillon, from a zone about 125 miles (200km) north of Sydney on Australia’s eastern coast, is Australia’s most famous style of Semillon, a signature style that tends to show up in blend tasting exams and competitions for those of us who pursue that kind of thing. In theory, Hunter Valley Semillon is one of those wines you should feel relieved to get in a blind tasting, since it’s so distinctive that it could only be what it is, never confused for anything else. If only. There’s the light body and low alcohol level, a dead give-away if you’re good at identifying that quickly (a skill I’m forever trying to improve). There’s the high, almost buzzing acidity, a characteristic I’ve also experienced in some wines made from Sauvignon Blanc and some Vinho Verdes from Portugal. The real problem occurs when you get a young Hunter Valley Semillon, since its flavors can be so restrained as to be almost non-existent, or at least one-note. I’ve written tasting notes that just had lemon, lemon zest and lemon icing (like the kind on a cake) for some of these young wines. But if you get one with some age? Now, that’s another situation entirely. Hunter Valley Semillons, despite their dullness in youth, can - and should - age for decades. After at least 5 years, the wines retain their light body and high acidity, but start developing flavors of toasted almonds, honeycomb and hay that are so distinctive together that truly, if you get one of these wines in a blind tasting, you’ll feel a sense of relief. In Western Australia, Semillon wines in Margaret River tend to be blended with Sauvignon Blanc, though either variety can take the lead percentage-wise. Margaret River Semillon-based wines tend to have more texture, weight and fruit flavors than those from Hunter Valley, which are harvested early to create their signature style. Expect to find flavors like gooseberries, guava, grapefruit and freshly cut grass, often with a subtle smoky quality. Sometimes, these wines are fermented and aged in oak barrels to add texture, body and flavors of vanilla and spice. What to ask for: Ask for a dry Semillon wine. Alternative(s): Look for Australian Semillon wines from regions like the Hunter Valley, Margaret River or the Barossa Valley https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/c8ea0368-9c79-4121-a5d0-e899804eaf75/Australian+Pinot+Grigio_Gris.png Tastings - Australian Whites - #6: Australian Pinot Grigio If you’ve read the Pinot Grigio/Gris tasting guide, you’ll be familiar with the fact that the grape goes by both its Italian and French monikers, depending on where its grown and what style of wine is created. In Australia, where the grape has been grown since the 1830s, Pinot Grigio/Gris goes by both names, and the one that’s used on the label can be used as an indicator of which style of wine you can expect. Australian Pinot Grigios tend to be pale, dry and citrus-y crisp wines with a light to medium body. Australian Pinot Gris wines, on the other hand are usually golden-amber-colored and weighty, with a rich, almost oily texture, juicy, ripe stone fruit flavors and a candied ginger-y bite that spices things up. If you aren’t sure which style you prefer, it couldn’t hurt to grab one of each so you can taste both. What to ask for: Ask by name Alternative(s): Look for an Australian Pinot Gris from Victoria, particularly Mornington Peninsula, or Tasmania, or a Pinot Grigio from Riverina, Murray-Darling or Riverland https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/126ed777-f350-4745-aaa6-065916d18e1a/Australian+Viognier.png Tastings - Australian Whites - #5: Australian Viognier Viogner (“vee-own-yay) is one of those pain-in-the-butt grapes, like Pinot Noir, that are just difficult. It’s a grape variety that demands a lot of love and attention, in both the vineyards and the winery. Because of this neediness, French winemakers in Viognier’s home region of Condrieu in the northern Rhône almost allowed the grape to become extinct just before the 1980s, when only a few producers were choosing to bother with the labor-intensive and costly management of Viognier wines on steep, terraced slopes. In Australia though, Viognier was just picking up at the same time it was moving toward extinction in France, in the 70s and early 80s. Some Australian winemakers were only experimenting with Viognier as a blending partner for their Shiraz wines, imitating the practice of co-fermentation common in the Northern Rhône, where Viognier contributes aromas, stabilizes color and alters the texture and tannins of the red Shiraz wines. Others were trying their hands at making 100 percent Viognier white wines. Australian Viognier can be as aromatic, weighty, viscous and full-bodied as the best wines of Condrieu, with flavors of fresh peaches, apricots, orange blossoms and honeysuckle, low levels of acidity and a bitter bite, like almond skin, on the finish. They can also be delicate, unoaked and youthful, made from grapes grown in cooler areas and harvested earlier to achieve styles that are more refreshing than indulgent. Viognier is also sometimes blended with other white grapes from the Rhône; Marsanne and Roussane, in regions like the Goulburn Valley in Central Victoria. What to ask for: Ask for a 100% Viognier from Australia Alternative(s): 100% Viognier or Viognier-based white blends from Australian regions like Riverina, Riverland, Murray-Darling, the Goulburn Valley, the Barossa Valley and McLaren Vale https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1758285460318-5V0SEPOS42MYLCWEQ39Z/Australian+Whites+900+x+1200+px.png Tastings - Australian Whites Vintage image sourced on Pinterest https://www.wineluckclub.com/tastings/german-austrian-hungarian-red-wines monthly 0.5 2025-10-01 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/189efee2-0295-42fd-adba-39a4c1485762/Blaufr%C3%A4nkisch.png Tastings - German, Austrian & Hungarian Reds - #2: Blaufränkisch Blaufränkisch. (”blauw-frohnk-eesh”) is one of those wines that suffers from poor marketing, simply due to having a decidedly unsexy name. The grape goes by other monikers, but I can’t say that the alternatives really improve things: it’s also known as Lemberger or Blauer Limberger in Germany, Frankovka in Czech Republic and Serbia, Frankovka modrá in Slovakia, Kékfrankos in Hungary and Franconia in Italy. Even with its decidedly central European roots, Blaufränkisch is best known in Austria, where it thrives in regions like Burgenland and Niederösterreich. The “blau” in Blaufränkisch refers to the dark, almost blue color of the grapes, which give these wines a deceptively deep color that makes you think the wines will be massive. Most are medium-bodied, with some edging toward the light end of medium and some edging toward full-bodied, usually thanks to extra ripeness and oak aging. Like many savory wines, Blaufränkisch has noticeable tannins and complementary moderate to high acidity levels. Though the wines are medium-bodied, they can still feel dense and rich, thanks to the prominent tannins and intense, dark flavors, especially the peppery note that delivers spiciness in spades, like getting freshly ground pepper delivered via wine instead of food. Other common flavors include blackberry and black cherry, as well as dark chocolate and cinnamon. What to ask for: Ask by name Alternative(s): Kékfrankos from Hungary, Blauer Limberger from Germany, Frankovka from the Czech Republic and Serbia, Frankovka modrá from Slovakia or Franconia from Italy https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/a5d4705a-3385-4008-807f-c870fdaabb1f/Egri+Bikav%C3%A9r.png Tastings - German, Austrian & Hungarian Reds - #5: Egri Bikavér During my Wine & Spirits MBA studies in France, my classmates and I each had to create a presentation about a lesser-known wine-producing country, sharing stories about history, grapes, wines and of course, domestic & export sales, positioning, challenges and opportunities. It was an MBA program, after all. Most of us had to really hunt to find the wines to accompany our presentations, since we were living in Dijon, France, home to lots and lots of Burgundian wine, some other French wines…and not much else. One of my classmates made a presentation about Hungarian wines, and I will never forget his enthusiastic coverage of the “Bull’s Blood of Egri,” Egri Bikavér (”egg-ree bee-kah-vair”). The image of a bloody bull slapped onto an outline of Hungary on his PowerPoint slide will forever be etched in my mind. Like most legends, the details of Egri Bikavér’s origins are murky, but essentially, the Ottoman Empire besieged a Hungarian castle in Eger during the 16th century. Allegedly, before the battle, the Hungarians consumed their dark red wine to such an extent that the attackers mistook their deeply stained wine teeth for evidence of having consumed sacrificial bull’s blood, thought to give unimaginable strength. Overwhelmed by the Hungarians’ show of courage (and perhaps the implied savagery?), they lost the battle. Documentation-wise, the name pops up around 1851 in a book of proverbs, where Bikavér is simply described as a name used for strong red wines, like those from Eger. Egri Bikavér, despite the sanguine implications, is actually a red blend. A Kékfrankos-based blend, to be specific. Kékfrankos (AKA Blaufränkisch) is typically blended with other local grapes like Portugieser, Kadarka, Oportó or Medoc Noir to create a particular style of Bikavér wine: Classic, Superior or Grand Superior. In similar fashion to Rioja or Chianti Classico’s systems of age- and quality-demarcation, the Egri Bikavér Classic wines are the most youthful, with little to no oak aging and plenty of fruit and spice to offer. Superior wines are made from riper grapes and are aged longer in oak, and Grand Superior wines are made from the ripest grapes and aged the longest before release. These wines tend to be more full-bodied with higher alcohol levels, though their structure is balanced by equally matched acidity and complemented by flavors ranging from cherries and red currants to blackberries and cassis, along with dried mint, thyme, black pepper, clove, anise, tobacco, dark chocolate and leather. What to ask for: Ask by name Alternative(s): Stick with an Egri Bikavér wine of any style: Classic, Superior or Grand Superior https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/bc1dd8ac-db6f-4b88-9831-66a002779ba8/Kadarka.png Tastings - German, Austrian & Hungarian Reds - #6: Kadarka Kadarka (”kah-dar-kah”) isn’t as well-known or widely planted as Hungary’s Kékfrankos, but it’s still an important grape, not just in Hungary, but in Bulgaria, North Macedonia, Albania, Romania, Slovakia and Serbia. Kadarka isn’t as easy to grow as Kékfrankos, and prefers to be trained as bush vines, which require a lot of hand-maintenance and harvesting, efforts that aren’t always appealing to producers, especially if there isn’t sufficient market demand to make them cost effective. Kadarka wines are often compared to Pinot Noir, arguably the world’s best-known grape for light- to medium-bodied wines. Kadarka shares Pinot’s thin skins and lack of anthocyanins, the pigments making grapes and other vegetables like eggplants dark purple. These characteristics mean that Kadarka wines, like Pinots, tend to be pale and delicately structured. Unsurprisingly, it’s a go-to grape for making rosés, too. Kadarka wines tend to be bright ruby-colored with soft tannins and lively acidity, with flavors like raspberry, cranberry and strawberry complemented by black pepper, ginger and the occasional floral rose hip or earthy potting soil thrown in the mix. What to ask for: Ask by name Alternative(s): Kadarka from Bulgaria, North Macedonia, Albania, Romania, Slovakia or Serbia https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/5ab1e46f-10c7-4b0e-957b-51bda113bff0/German+Sp%C3%A4tburgunder.png Tastings - German, Austrian & Hungarian Reds - #1: Spätburgunder Spätburgunder (”schpate-bur-gunder”) is the German name for Pinot Noir. However, many producers today choose to eschew the German word for the French “Pinot Noir,” since it’s far more internationally recognized, which helps boost sales. Raise your hand if you’ve skipped asking for a style of wine when its name looked too complicated to pronounce. We’ve all been there. Germany, which has some of the world’s northernmost wine regions, is unsurprisingly best known for its white wines, especially Rieslings. But Germany also has regions with ideal locations for expressive Pinot Noir, AKA Spätburgunder. Burgundy may be Pinot Noir’s home, but the once-powerful Dukes of Burgundy controlled territories far east and north of today’s Côte d’Or, so it’s not that surprising that Germany has had its own Pinot Noir plantings since the 14th century. Great vines have always had a way of finding new homes. As the world has warmed in recent years, German winegrowers have benefited from expanded opportunities to make world-class Pinot Noir. Today, Pinot Noir is Germany’s most-planted red grape variety and the resulting wines are some of the buzziest Pinot Noirs available. What to ask for: Ask by name Alternative(s): Austrian Blauburgunder or Pinot Noir, Alsace Pinot Noir https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/e1bd75ed-43bd-479d-977a-af48d03dbd5f/Zweigelt.png Tastings - German, Austrian & Hungarian Reds - #3: Zweigelt Zweigelt (”tsvy-gelt”) is an Austrian grape, one created by a Dr. Fritz Zweigelt in the 1920s when he crossed two red grapes, Blaufränkisch and St. Laurent, and ended up with a new variety of wine grape that was worth keeping. Zweigelt today is still mostly grown in Austria, where it’s the most-planted red grape, though parts of Germany, the Czech Republic, Slovakia and Hungary have caught on, and Canada, too, has added Zweigelt to its repertoire. Zweigelt, despite its decidedly unsexy name and history, makes some seriously delicious wine. The very first Zweigelt wine I tasted was sold in a one liter bottle one shelf above the bottom in an H-E-B grocery store with a plain, unappealing label. It was the only Zweigelt I could find in Austin at the time, and let’s just say that if I wasn’t looking for a Zweigelt for my wine studies, I never would have bought it. But then once I tried it, I couldn’t stop recommending it to friends. I went on a full-fledged Zweigelt tasting spree for a while, and while my fervor has calmed down, I will still happily recommend these wines. And luckily, there are many, many more options on the market today. Zweigelt wines are usually medium-bodied, though some winemakers make fuller-bodied or lighter styles as well as rosés from the grapes, too. Most Zweigelt wines have a purple-ish tinge to their bright ruby color, though some are darker, particularly if they’ve been oak aged. Look out for dark fruit flavors, like blackberry, black plum and Morello cherry, with a peppery edge that’s sometimes complemented by other spices like cinnamon and anise. What to ask for: Ask by name Alternative(s): Stick with a Zweigelt wine from any region in Austria or Germany, Hungary, Slovakia, the Czech Republic or Canada https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/c95ea7b7-5766-4eaa-af33-870ebdf900b9/German%2C+Austrian+%26+Hungarian+Reds+900+x+1200+px.png Tastings - German, Austrian & Hungarian Reds Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/ed99c8b3-efa5-4582-9cf5-f7d2f9fa3cb6/Dornfelder.png Tastings - German, Austrian & Hungarian Reds - #4: Dornfelder Dornfelder (”darn-fel-der”), like Zweigelt, is an intentionally created grape. To be clear, that doesn’t mean it was genetically modified or anything, it just means two types of grapevines were cross-pollinated to create a new variety, a hybrid grape. In Dornfelder’s case, the parent vines were Helfensteiner and Heroldrebe, neither of which is exactly well known. Dornfelder, though, while not internationally known, is planted in most German wine regions and shows up on restaurant lists even in teeny German towns. Initially appreciated for its resilience and ability to thrive even in less-than-ideal vintages, it’s slowly become appreciated for its potential as more and more producers have shifted from focusing on quantity to quality over the years. Dornfelder wines are deeply colored, even surprisingly so for German wines, and they tend to have moderately high acidity levels, soft, velvety tannins and moderately high alcohol levels resulting in medium to full-bodied red wines. There are two primary styles produced: fruity, unoaked wines and structured, spicy wines that have undergone oak barrel fermentation and/or aging. Flavor-wise, you might find blackberries, black plums, sour cherries, cinnamon, cloves and dark chocolate. Some producers even make sweet and sparkling wines from Dornfelder, though they’re rare and hard to find outside of Germany. What to ask for: Ask by style name Alternative(s): German Portugieser (AKA Blauer Portugieser) or German Trollinger, Australian Dornfelder https://www.wineluckclub.com/tastings/chenin-blanc monthly 0.5 2025-09-05 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1756911595720-H4X1F9IEJMSEYU7ZUSGA/Chenin+Blanc+900+x+1200+px.png Tastings - Chenin Blanc Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/35e1b65d-a7bb-4df7-bf26-cd39327134b5/Vouvray+Moelleux.png Tastings - Chenin Blanc - #5: Vouvray Moelleux Vouvray Moelleux (”voov-ray mway-luh”) is another form of Vouvray, the third in this tasting. I wasn’t kidding: Vouvray really does it all, from sparkling to dry to off-dry and even sweet wines. Moelleux wines are the sweetest Vouvrays, usually just one step back from the sweetness levels found in the Loire Valley’s Coteaux du Layon, Bonnezeaux and Quarts de Chaume, all clearly botrytized Chenin-based wines. Between Vouvray Sec (dry) and Moelleux (sweet), there are actually a few different levels, like “Classic” (or tendre), which are off-dry or lightly sweet, and demi-sec (noticeably sweet). Vouvray Moelleux, at the opposite end of the Vouvray spectrum, is recognizably sweet, with concentrated richness from fully ripe, usually late-harvested grapes, though botrytized grapes can sometimes make it in the mix. Moelleux just means “soft,” and in this case, I like to think of the wine’s sweetness as softening Chenin Blanc’s high natural acidity, in the same way that adding a bit more sugar to lemonade makes it less tart. These are dessert wines, but they tend not to be cloyingly sweet, thanks to that acidity, and can often age for decades with increasing complexity. Vouvray Moelleux wines often have flavors of ripe pear and quince, bruised apple, jasmine, ginger, honeycomb and toasted almond. If you’re not so sure about sweet wines, skip the traditional dessert pairing and try them with cheeses instead, or go for a slightly sweet Asian-style dish, like sweet and sour pork belly or Korean barbecue. What to ask for: Ask by name Alternative(s): “Classic” or demi-sec Vouvray https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/e4103ce0-e921-465c-9248-ddce18b4a511/South+African+Chenin+Blanc.png Tastings - Chenin Blanc - #4: South African Chenin Blanc Chenin Blanc (or Steen) in South Africa has experienced a revival as new winemakers rediscover the quality potential in the country’s old Chenin vines. South Africa’s Old Vine Project, a nonprofit organization certifying planting dates for vineyards 35 years older, has confirmed that Chenin makes up the largest percentage of South Africa’s old vines. There’s even a Chenin Blanc Association for the winemakers who have brought this beloved old workhorse grape into the spotlight. These days, it’s more of a question of what style of South African Chenin you prefer: oaked or unoaked. My first-ever experience with an oaked South African Chenin Blanc left me, well…dubious, to say the least. I didn’t understand the appeal, since in that particular wine, it felt like the oak flavors were completely separate from the rest of the wine. A year or so later, I tried one of Adi Badenhorst’s single vineyard Chenins, and I was completely blown away. Since then, I haven’t had an oaked South African Chenin that I haven’t loved. These wines may have flavors of baked pineapple, stewed apples and quince, honeycomb, dried grass, freshly-churned butter, marzipan and vanilla. If you’re still not sure about oaked Chenin tasting great, try an unoaked one first. If you can’t tell by the label whether the wine spent time in an oak barrel or not, look for words like “fresh” or “fruity,” since some South African producers have added a style indicator to their wines, with “fresh,” “fruity” and “rich” as the key words, and the “rich” wines will generally have either oak influence, botrytization or both. Unoaked South African Chenins may have flavors of lemon, golden apples, pears, white peaches, just-ripe pineapples and mangos, chamomile, orange blossom and honeysuckle. What to ask for: A dry South African Chenin Blanc Alternative(s): A Chenin Blanc-based white blend from South Africa or a dry Chenin Blanc wine from the United States, Argentina, New Zealand or Australia https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/6b055fdc-42a9-4b2c-bfbe-dfe9ab60fd94/Vouvray+Mousseux.png Tastings - Chenin Blanc - #1: Vouvray Mousseux Vouvray Mousseux (”voov-ray mousse-uh”) is a form of Vouvray, one of three different types included in this tasting. There are also Crémants de Loire from the same region, and you can pick up one of those instead, but I chose Vouvray Mousseux because it’s more specific, in that it’s always predominantly, if not entirely, made from Chenin Blanc grapes. Crémant de Loire, on the other hand, can be made from Chenin Blanc, Cabernet Franc, Cabernet Sauvignon, Grolleau Noir, Grolleau Gris, Pineau d’Aunis, Pinot Noir and Chardonnay. I have nothing against Crémant de Loire and have very happy memories sipping these bubbles between tours of extravagantly beautiful Loire Valley châteaux, I just feel that Vouvray Mousseux is a clearer taste of Chenin Blanc, the Loire’s signature white grape, in sparkling form. The “mousseux” in Vouvray Mousseux just means “sparkling,” and it’s included because there is a whole range of still and sweet wines made in Vouvray from Chenin Blanc, so the distinction matters. Chenin Blanc is known for its bracingly high acidity and subtle, romantically pretty flavors like bruised apple, honey, quince, chamomile and pear, which will combine with flavors of lightly toasted hazelnuts and brioche from lees aging in these sparkling wines. What to ask for: Ask by style name Alternative(s): Vouvray Pétillant, which will have softer and lighter bubbles, Chenin-based Crémant de Loire, Saumur Mousseux, Prestige de Loire, which requires a minimum of 24 months’ lees aging, or Chenin Blanc-based Cap Classique from South Africa https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/94b1e82d-7ddf-4bfc-9947-fb2e51cf0625/Coteaux+du+Layon.png Tastings - Chenin Blanc - #6: Coteaux du Layon Coteaux du Layon (”koh-toh doo lay-yon”) is a region in Anjou-Saumur in the central Loire that lies west of Saumur, along slopes that flank both sides of the Layon river, a tributary of the Loire. In Coteaux du Layon, sweet white wines are made from botrytis-affected Chenin Blanc grapes. Botrytis cinerea, AKA Noble Rot, is a mold. The same fuzzy mold that ruins strawberries. Weirdly though, when botrytis affects wine grapes in just the right way, Goldielocks-style, perfectly ripe grapes will start to shrivel on the vine as teensy little filaments of botrytis mold poke through the skins, dehydrating them and altering the juice’s flavor. All the technology in the world still hasn’t been able to replace the highly trained pickers who hand-select one perfectly moldy grape at a time for weeks on end during harvest. Some of the world’s most famous sweet wines, including Sauternes, Barsac, Tokaji and Trockenbeerenauslese Rieslings are made from botrytized grapes, so “Noble Rot” really is quite apropos. Botrytis adds aromas and flavors of preserved lemon, dried apricot, baked apple, honey and orange marmalade. Coteaux du Layon wines, made from high-acid Chenin Blanc grapes, retain plenty of acidity that balances the richness and sweetness contributed by botrytization, much like how the best lemonades have just the right amounts of sugar and acid to be addictively delicious. What to ask for: Ask by name Alternative(s): Bonnezeaux, Quarts de Chaume, Coteaux du Saumur https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/e4664ec1-25ed-4b96-8ef3-395357974f94/Savenni%C3%A8res.png Tastings - Chenin Blanc - #3: Savennières Savennières (”sah-vun-yehr”) is a small region just west of Angers in the Anjour-Saumur region of the central Loire. Savennières wines are made from Chenin Blanc, like in Vouvray, but here, they’re all fully dry and known for being riper, fuller-bodied and more concentrated than Vouvray wines, though some can seem restrained to the point of austerity when young. Some producers choose to aim for fruitier, less austere wines, while others are even experimenting with partial use of new oak barrels, adding richness and toasty vanilla and caramel-y flavors to the wines. Made with Chenin Blanc, Savennières wines are known for their high acidity and aromas and flavors of green or golden apple, pear, lemon, honey, quince, chamomile and smoky aromas sometimes described as wet wool or lanolin. What to ask for: Ask by name Alternative(s): Savennières La Roche aux Moines, Saumur, Coulée de Serrant (a prestigious monopole appellation) https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/d527c9be-45f2-41ba-a824-27a98e7ec8ea/Vouvray+Sec.png Tastings - Chenin Blanc - #2: Vouvray Sec Vouvray (“Voov-ray”) lies just east of Tours, in the Touraine region in the central Loire, and the wines here are made entirely from Chenin Blanc, usually grown on slops overlooking the Loire river. Chenin Blanc is highly versatile, with wines made in styles ranging from still to sparkling, dry to sweet. Vouvray, too, does it all, so be sure to look for Vouvray Sec, indicating the dry, still wine style. If you see “classic,” “tendre,” “demi-sec” or “moelleux” on the bottle, the wine will be off-dry, lightly sweet or sweet. Chenin Blanc is often considered the most romantic of grapes, the kind of wine you envision sipping on a blanket spread under an old tree on a perfectly warm, sunny day. Chenin has bracingly high acidity, and it often sneaks up on you as the wine lingers on your palate. Vouvray’s aromas and flavors can include green or golden apple, pear, lemon, honey, quince paste, chamomile and smoky aromas sometimes described as wet wool or lanolin. What to ask for: Ask by name Alternatives: Montlouis-sur-Loire, Anjou https://www.wineluckclub.com/tastings/chianti-classico monthly 0.5 2025-09-05 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/af05de4b-5148-4d3c-ab59-b83e1d2c700e/Chianti+Classico+Gaiole.png Tastings - Chianti Classico - #3: Chianti Classico: Gaiole The Gaiole UGA lies to the north of Castelnuovo Berardenga, and is unusual in that its namesake communal center sits in a valley, rather than on a hilltop. Gaiole actually lies in a basin at the foot of the Monti del Chianti range, making it one of the coolest spots in all of Chianti Classico. Nevertheless, there are still many variations in vineyards’ elevation and soil composition, even within the UGA. Generally, the wines from Gaiole are known for bright acidity and vibrant tension, elegant, yet fleshy fruit and plenty of tannic structure giving the wines age-worthy backbone. The famed “Iron Baron” Bettino Ricasoli’s Castello di Brolio is located here, still producing some of the region’s best-known wines, even more than 150 years after his original Chianti “recipe” was created. What to ask for: Ask by name Alternative(s): Stick with a Chianti Classico (any quality level, including single vineyard wines) from the Gaiole UGA https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/59416a6a-1b84-4943-a447-ba514289d8c2/Chianti+Classico+900+x+1200+px.png Tastings - Chianti Classico Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/4d5c30d4-c109-4ddb-a8f7-821866404924/Chianti+Classico+Castellina.png Tastings - Chianti Classico - #1: Chianti Classico: Castellina The Castellina UGA is located in the central-western part of Chianti Classico, and Castellina is, on average, the coldest town in the entire Chianti Classico zone, thanks to its elevation and exposure. The vineyards, though, lie on more varied terrain, so while the wines from Castellina can generally be characterized by bright, expressive fruit, high acidity and fine tannins, there are variations worth considering. In one part of the Castellina UGA, woods cover most of the landscape and the vineyards tend to lie on slopes facing inward from higher peaks, sheltered from the coldest winds. In another other part, vineyards lie in a more open landscape at higher altitudes than the wooded areas. The variations in elevation are as high as 985 feet (300m) between the lowest and highest points. While there are variations in soil composition too, the vineyard elevations within Castellina tend to drive the most significant variations in style, with wines coming from the highest elevations showing more bright red fruit character with savory, delicate tannins, while those from the mid-slopes tend to show darker, riper fruit character and more solid tannins, which only continues to become darker and more solid in wines from the lower slopes, which can also have higher alcohol levels thanks to the riper fruit. What to ask for: Ask by name Alternative(s): Stick with a Chianti Classico (any quality level, including single vineyard wines) from the Castellina UGA https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/a81f0e2d-3561-4bb2-9e51-ef77f3095557/Chianti+Classico+Panzano.png Tastings - Chianti Classico - #6: Chianti Classico: Panzano The Panzano UGA is smack dab in the center of the Chianti Classico region, in the southwestern part of the Greve commune (though it’s still a separate UGA). Panzano is known for its two opposing slopes, one facing east, the other west, as well as its suite of prestigious producers like Fontodi and Monte Bernardi. The eastern slope is known for having a cooler microclimate, so that the wines from its vineyards tend to have a brighter, lighter color, predominantly red fruit character and firm tannins. On the western slope, the wines tend to have riper, darker fruit character and can sometimes showcase more earthiness and a subtle bitterness that complements austere tannins. What to ask for: Ask by name Alternative(s): Stick with a Chianti Classico (any quality level, including single vineyard wines) from the Panzano UGA https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1ee5faaf-ac41-4b88-a657-e8d91abfdcff/Chianti+Classico+Greve.png Tastings - Chianti Classico - #4: Chianti Classico: Greve The Greve UGA, in the northeastern part of Chianti Classico, is known for its namesake river, the Greve, which winds its way through the Greve valley, creating a distinct microclimate for the many vineyards that line its surrounding slopes. Other parts of the UGA are more varied, especially where the Greve river veers westward and the landscape changes, opening up to gentler hills and more clay-based soils. The wines from Greve aren’t the easiest to generalize, since the slopes’ varying aspects and elevations contribute to wines that can have quite dark, ripe fruit character and subtle tannins in some areas, while others produce wines with brighter acidity, predominantly red fruit and strong, austere tannins. What to ask for: Ask by style name Alternative(s): A Chianti Classico (any quality level, including single vineyard wines) from the Lamole or Montefioralle UGAs https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/eded8a26-b902-4f66-9fd9-b9dac9187e9a/Chianti+Classico+Castelnuovo+Berardenga.png Tastings - Chianti Classico - #2: Chianti Classico: Castelnuovo Berardenga Castelnuovo Berardenga is one of the southernmost UGAs, east of the city of Siena and south of the Gaiole UGA. Though vineyard elevation and soil type are variable factors in this southern UGA, generally, the wines from Castelnuovo Berardenga tend to showcase the UGA’s warmer climate. Think dark, ripe fruit and strong, austere tannins, though wines from vineyards with Alberese (calcareous clay) soils will often show brighter acidity than you might expect from these southerly climes. Some producers in Castelnuovo Berardenga, like San Felice and Fèlsina, have been including “Castelnuovo Berardenga” or “Berardenga” on labels for years, long before the UGA became official, as a way of showcasing the area’s distinct - now officially recognized - character. What to ask for: Ask by name Alternative(s): Stick with a Chianti Classico (any quality level, including single vineyard wines) from the Castelnuovo Berardenga UGA https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/94b39a4e-dfdb-48a4-b6b2-c20c502f13cf/Chianti+Classico+Radda.png Tastings - Chianti Classico - #5: Chianti Classico: Radda The Radda UGA, located in the central eastern portion of Chianti Classico, doesn’t benefit from having a bunch of prestigious producers within its borders, like the Castelnuovo Berardenga, Gaiole, Panzano and Castellina UGAs. What Radda does have, though, is a cooler climate, thanks to the nearby Monti del Chianti and forestlands keeping things chilly. For much of its history, Radda’s chilly conditions weren’t a good thing. The Chianti Classicos from here were pale, austere and the kind of tart that borders on underripe. Radda was (and is) usually the last place where fruit ripens in Chianti Classico. Climate change and shifting preferences have allowed Radda to undergo a renaissance in recent years though, since the wines from here are now considered some of the most elegant and vibrant in the region. They’re still usually paler than other Chianti Classicos, but no longer too light a shade. Many of these wines showcase vivacious acidity with red fruit character and plenty of finesse. What to ask for: Ask by name Alternative(s): Stick with a Chianti Classico (any quality level, including single vineyard wines) from the Radda UGA https://www.wineluckclub.com/tastings/american-white-wines monthly 0.5 2025-09-19 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/fd5d7fd5-4c40-4843-a614-83d793a7619d/American+Whites+900+x+1200+px.png Tastings - American Whites Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/b717a8c7-b88b-46f5-aa73-b0125f20036d/American+Fum%C3%A9+Blanc.png Tastings - American Whites - #2: American Fumé Blanc American wineries have grown Sauvignon Blanc grapes since the 1880s, but we can thank Robert Mondavi for creating a style distinctive enough to earn global fame. In a smart marketing move, Mondavi created “Fumé Blanc,” a name made up to differentiate his oak-aged, Bordeaux-style Sauvignon Blanc wines with flavors of green bell pepper, grapefruit, vanilla, smoke and coconut that somehow work cohesively. Legally, Fumé Blanc and Sauvignon Blanc are the same thing, though winemakers typically use Fumé Blanc on labels to indicate that the wine’s style is ripe and fruit-forward, even if there isn’t any aging in oak barrels. Like most things in American wine, there are many, many different styles of Sauvignon Blanc wines produced today, some in lightly toasted old French oak barrels, some in wholly new American oak barrels. If the label doesn’t specifically say “Fumé Blanc,” look for clear signs of oak aging to secure this style, like “oaked,” “barrel-fermented,” “toasted,” “vanilla” or “spice” in the wine’s description. Alternative(s): Stick with a Fumé Blanc from any American state, or any American Sauvignon Blanc with clear oak aging https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/f01aa60a-4909-438b-9787-5211e011cac7/American+Riesling.png Tastings - American Whites - #3: American Riesling My first tasting experiences with Riesling and all of its dry and sweet permutations weren’t in Germany as you might expect…but in the New York Finger Lakes region, on a girls’ trip. At the time, I was serious enough about wine to do some homework before selecting which wineries to visit, but I didn’t fully understand the breadth of Riesling styles available in the Finger Lakes, nor the quality. It was lucky that we road-tripped that vacation, since it was easy to stack cases of the delicious Riesling wines we couldn’t find in Ohio in the trunk with our luggage on the drive home. All the way on the other side of the country, there are only a few styles that are better known from Washington State than from California, and Riesling is one of them. This is, in large part, thanks to Chateau Ste. Michelle. Amongst their many different wines is Eroica, the wine whose name I thought was spelled entirely differently as a teen. Ste. Michelle Wine Estates is an exception in Washington, where most of the state’s wineries are small and family-run. Micro-wineries and urban wineries, especially in and around Seattle, have also gained steam as more young people, often self-taught, choose to try their hands at winemaking. Rieslings are also made in Oregon, California and even Texas, so ask around to see what’s available where you live, and don’t forget to pay attention to the sweetness level if indicated on the label. If you know you prefer dry Rieslings, for example, look for the label indicator or ask your local retailer to point you in the right direction. What to ask for: Ask by name Alternative(s): Stick with an American Riesling from any state https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/be371fa5-489f-4814-8485-01280815cbd5/Unoaked+American+Chardonnay.png Tastings - American Whites - #6: Unoaked American Chardonnay California is still the best-known state for Chardonnay, but high quality Chardonnay wines are being made all over the United States, from cool-climate Oregon, where Burgundian varieties thrive, to Washington State, New York, Virginia and Texas. In the cool, coastal parts of California and in other American states, like the Sonoma Coast, Sta. Rita Hills, Oregon, and in New York’s Finger Lakes, many producers choose to make unoaked and steely Chardonnays to let the grapes’ nuanced flavors shine. These Chardonnays aren’t at all like the buttery, oaky, high-alcohol wines that many believe are the signature American white wine style. Instead, these wines tend to be Chablis-like stylistically, with subtle flavors of green apple, starfruit and lemon with floral aromas like honeysuckle that often sit side-by-side with the endlessly debated flavor of “minerality,” often described as chalk, wet stones or saline. Since there are so many different styles of Chardonnay produced in the United States, avoid any clear signs of oak aging on the label to secure this style, looking instead for the word “unoaked,” fruit-centric words, or indications of acidity like “fresh,” “crisp,” or “light.” What to ask for: Ask by style name Alternative(s): Stick with an unoaked American Chardonnay from any state https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/07d31b73-a245-44f7-8a46-884906001ebc/Oaked+American+Chardonnay.png Tastings - American Whites - #1: Oaked American Chardonnay California Chardonnay is generally the go-to for oaked American Chardonnay, though there are gorgeous Chardonnays made in other states like Oregon, Washington, New York, Virginia and even Texas. With fewer winemaking regulations than France and huge climatic variations from region to region, it can be challenging to figure out what to expect from Chardonnay in the United States. Luckily, many American producers choose to label their wines with names and descriptions that give you some idea what to expect. For example, if there’s “butter” in the name, you can expect the wine to be overtly oaky and ripe. Even when labels aren’t overt, there are certain producers, like Rombauer, who have made quality buttery Chardonnay their signature style, while others, like Au Bon Climat, have intentionally aimed to contrast with a subtler, moderately oaked style. Climate is also a good rule of thumb, though there are always warmer and cooler spots and vintage variation to consider within wine regions. Napa Valley, Sonoma Valley, Paso Robles, Monterey County, Lake County and Texas tend to have ripe grapes that translate to tropical flavors, and are often given the overt oakiness to match. In Anderson Valley, Carneros, Santa Barbara, Washington State and Virginia, grapes’ ripeness tends more toward moderation, with the ripe apple and peach-y flavors to match, typically complemented by minimal oak influence. What to ask for: Ask for an American Chardonnay with clear oak influence from any state, preferably from a region like Anderson Valley, Sonoma County, Sonoma Coast, Santa Barbara County, Carneros-Napa Valley, Santa Cruz Mountains, Monterey County, Paso Robles, Willamette Valley, Columbia Valley, Yakima Valley, the Finger Lakes or any of their respective sub-regions. Alternative(s): Stick with an oaked American Chardonnay from any state https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/de4b157b-a66c-4119-aaec-f0a05d25acfa/American+Pinot+Gris.png Tastings - American Whites - #4: American Pinot Gris Pinot Gris is one of those few American wine styles for which it’s best known from a state that isn’t California. Oregon, home of world-famous Pinot Noir, is also home to gorgeous Pinot Gris. In fact, Pinot Gris plantings even outnumber even the ever-beloved Chardonnay plantings that seem to always go hand-in-hand with Pinot Noir. Oregon Pinot Gris leans Alsatian stylistically, hence the “Gris” instead of Grigio. In the Willamette Valley, long, dry, mild summers tend to allow for slow grape ripening that helps to create wines with plenty of tangy acidity that contrasts nicely with round, rich texture and weight. These wines tend to be powerful and fruit-forward, with a bit more ripe fruit and a bit less smoke when compared to Alsatian Pinot Gris. Expect to find citrus-y lime and kiwis alongside peach, golden apples, pears and a ginger spice that kicks right into phenolic almond skin flavors on the finish. Beyond Oregon, Washington State and California both have significant Pinot Gris plantings, though styles vary, so the choice to use either Pinot Gris or Grigio on the label should help point you toward a fuller-bodied or lighter style, respectively. What to ask for: Ask by name Alternative(s): Stick with an American Pinot Gris, preferably from Oregon or Washington State https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/01183116-5a2f-4dba-9953-ddcaaf28f6c5/Unoaked+American+Sauvignon+Blanc.png Tastings - American Whites - #5: Unoaked American Sauvignon Blanc California and Washington are the states best known for Sauvignon Blanc wines today, where winemakers experiment with techniques using stainless steel, concrete eggs, old oak barrels, amphorae and more. There aren’t many rules that winemakers must follow, nor is there a signature American style, as there is with New Zealand Sauvignon Blanc. Instead, Sauvignon Blanc wines can range from the clearly oaked, full-bodied and ripe Fumé Blancs to cool climate, lean and unoaked styles that more closely resemble the Loire Valley’s restrained, citrus-y and herbal-y Sancerre or New Zealand’s grassy and tropical Sauvignon Blancs, depending on where the grapes are grown and what choices the winemaker has made. Since there are so many different styles produced, avoid any clear signs of oak aging on the label to secure this style, looking instead for fruit-centric words or indications of acidity like “fresh,” “crisp,” or “light.” What to ask for: Ask by name Alternative(s): Stick with an unoaked American Sauvignon Blanc from any state https://www.wineluckclub.com/tastings/red-burgundy-cote-de-beaune monthly 0.5 2025-08-27 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/6ed737d6-0897-4675-83ff-3d6a800a0a59/Pommard.png Tastings - Red Burgundy Essentials: Côte de Beaune - #4: Pommard Pommard (”poh-mar”), south of Beaune, is dedicated entirely to Pinot Noir, and along with Volnay, is one of the two Côte de Beaune villages whose Red Burgundies are most highly prized and considered “classic,” often right alongside those from the famed Côte de Nuits Villages. The Red Burgundies from Pommard and Volnay tend to serve as counterpoints to one another stylistically, with Pommard being known for its power (much appreciated study-wise for its alliterative memorability) and Volnay for its delicacy. Traditionally, Pommard wines are known for being weighty, tannic and deeply colored, though as the climate has shifted in recent years, the predominantly clay-based soils in Pommard have been offering up lighter, more refined tannins thanks to drier vintages resulting in less water retention in the soils. Today’s Pommard wines are still fuller-bodied with darker fruit character than those from Volnay, but they’re not necessarily strikingly weighty or full of dense, chewy tannins. You can find a printable map of the village of Pommard here, in case you’d like to include it in your tasting. There is also a list of the growers who produce wine in Pommard that can be found here. What to ask for: Ask by name. Some bottlings may include lieux-dits (named vineyards or portions of vineyards) on the bottle, such as En Brescul, Les Cras, La Croix Blanche, Les Noizons, Les Petits Noizons, Les Tavannes, Trois Follots, Les Vaumuriens-Bas, Les Vaumuriens-Hauts, and Les Vignots Alternative(s): Côte de Beaune villages with similar styles: Stick with a Pommard 28 Pommard Premier Crus, including: Les Rugiens Bas, Les Rugiens Hauts, Les Petits Epenots, Les Grands Epenots, Clos des Epeneaux, Les Arvelets, Les Bertins, La Chanière, Les Chanlins-Bas, Les Chaponnières, Lse Charmots, Clos Blanc, Le Clos Micot, Les Combes Dessus, Les Croix Noires, Les Fremiers, Les Pézerolles, Les Poutures, and more https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/afdf7570-7165-4fe1-857f-88a701846273/C%C3%B4te+de+Beaune+Red+Burgundy+Essentials+900+x+1200+px.png Tastings - Red Burgundy Essentials: Côte de Beaune Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1d9fb4f4-7f26-4dfa-a44e-ac2a01dbb11b/Beaune.png Tastings - Red Burgundy Essentials: Côte de Beaune - #3: Beaune Beaune (”bone”) is the name of both the walled town, the heart of Burgundy’s wine trade and a must-visit destination, and the Village wine appellation. Many of the large, old négociants’ houses (wine merchants) are based here, usually with historic cellars and tasting rooms inside the walled town and modern winemaking facilities outside. Beaune’s famed Hôtel-Dieu, with its brightly patterned roof tiles, is the region’s most emblematic site and a must-have photo op when visiting. It was once both a hospital and winemaking site for the Hospices de Beaune, and is now a museum. About 80 percent of Beaune’s vineyards are planted to Pinot Noir, and the appellation is unusual in that about 77 percent of its Red Burgundy vineyards have been awarded Premier Cru status. Whether all of those vineyards deserve Premier Cru status or not can be debated, but it’s something worth paying attention to when looking for a Beaune wine for this tasting, since Premier Cru wines tend to command higher prices than Village-level ones. Beaune’s Red Burgundies are known for their fruitiness, which can range from more delicate red fruits like red currants and cherries to lush black fruits like blackberries and plums. These wines’ tannins make an appearance, but they tend to serve in a support role to the predominant and generous fruitiness. You can find a printable map of the village of Beaune here, in case you’d like to include it in your tasting. There is also a list of the growers who produce wine in Beaune that can be found here. What to ask for: Ask by name. Some bottlings may include lieux-dits (named vineyards or portions of vineyards) on the bottle, such as Dessus des Marconnets, Lulunne, Les Maladières, and Les Mariages. There are also some producers who make Village-level wines from vineyards that are partly classified as Premier Cru, but also have Village-level areas, like Blanches Fleurs, Epenotes and Montée Rouge. Alternative(s): Côte de Beaune villages with similar styles: Côte de Beaune 42 Beaune Premier Crus, including: Les Aigrots, Les Avaux, Belissand, Blanches Fleurs, Les Boucherottes, Les Bressandes, Les Cents Vignes, Champs Pimont, Les Chouacheux, Clos des Avaux, Clos de la Feguine, Clos des Mouches, Clos de la Mousse, Clos du Roi, Clos St-Landry, Clos des Ursules, Aux Coucherias, Aux Cras, A l’Ecu, Lee Epenotes, Les Fèves, En Genêt, Les Grèves, Sur Les Grèves, Les Marconnets, La Mignotte, Montée Rouge, Les Montrevenots, En l’Orme, Les Perrières, Pertuisots, Les Reversés, Les Sceaux, Les Seurey, Les Sizies, Le Bas des Teurons, Les Teurons, Les Toussaints, Les Tuvilains, Les Vignes Franches and more. https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/4cbbff23-04ce-4c7a-8079-d8bdccad00ec/Aloxe-Corton.png Tastings - Red Burgundy Essentials: Côte de Beaune - #1: Aloxe-Corton Aloxe-Corton (”ah-lohs kor-tohn”) is the northernmost of the Côte de Beaune villages, and like many others in Burgundy, the original village of Aloxe appended the name of the Grand Cru vineyard Corton to its name to add to its prestige and recognition. In Aloxe-Corton’s case, nabbing the Grand Cru’s designation meant that the village’s wines also grabbed more attention than those from Pernand-Vergelesses and Ladoix-Serrigny, both of which actually share the famous Hill of Corton with Aloxe. The Hill of Corton, which forms a sort of natural amphitheater, signals the start of the Côte de Beaune both on a map as well as physically, as many Côte de Beaune vineyards lie on gently rolling hills. Vineyards spread out from the top of the Hill of Corton, most facing south, fanning from southeast to southwest, unusual in the Côte d’Or, where the famed Côte (coast or slope) ensures that most vineyards face east or southeast. Aloxe-Corton lies between Pernand-Vergelesses to the east and Ladoix-Serrigny to the west, and holds the majority of the Grand Cru vineyards within its borders. Of the three villages, Aloxe-Corton has the highest share of its plantings dedicated to Pinot Noir, with just a small amount of Chardonnay, even though the Grand Cru vineyards themselves tell a more mixed story. Red Burgundy wines from Aloxe-Corton are known for being quite dark, powerful and tannic, with more body and structure than other villages in the Côte de Beaune. That southerly sunshine tends to add plenty of fruit character, too, with flavors ranging from the lighter red fruits like raspberry and strawberry to the darker blackberry and even black currant. You can find a printable map of the village of Aloxe-Corton here, in case you’d like to include it in your tasting. There is also a list of the growers who produce wine in Aloxe-Corton that can be found here. What to ask for: Ask by name. Some bottlings may include lieux-dits (named vineyards or portions of vineyards) on the bottle, such as Les Boutières, Clos de la Boulotte and Suchot Alternative(s): Côte de Beaune villages with similar styles: Pernand-Vergelesses, Ladoix-Serrigny 14 Aloxe-Corton Premier Crus, including: Les Chaillots, Clos du Chapître, Clos des Maréchaudes, La Coutière, Les Fournières, Les Guérets, Les Petits Folières, La Maréchaude, Les Maréchaudes, Les Moutottes, Les Paulands, La Toppe au Vert, Les Valozières, and Les Vercots https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/f80fcb63-ba62-40b7-b4bc-be1471d10abc/Santenay.png Tastings - Red Burgundy Essentials: Côte de Beaune - #6: Nuits-Saint-Georges Santenay (”sahn-tuh-nay”), at the southern end of the Côte de Beaune, wraps up the Côte d’Or, though ironically, its geological makeup is closer to vineyards in the northerly Côte de Nuits than in most of the Côte de Beaune. Santenay is almost entirely planted with Pinot Noir, though there are some Chardonnays. It’s not very easy to describe the wines of Santenay, since there are significant variances in the wines from the appellation’s southernmost vineyards, which tend to be powerful and tannic, versus the wines from the central vineyards, which tend to be delicate with subtle tannins, versus those from the northernmost vineyards, which tend to be considered the most balanced of the three, with depth, intensity and finely-structured tannins that support without weighing down the wines. Beyond its wines, Santenay is known for its spas, a consideration for those who prefer a counterpoint to wine tasting when visiting Burgundy. You can find a printable map of the village of Santenay here, in case you’d like to include it in your tasting. There is also a list of the growers who produce wine in Santenay that can be found here. What to ask for: Ask by name. Some bottlings may include lieux-dits (named vineyards or portions of vineyards) on the bottle, such as Les Champs Claudes, Les Charmes Dessous, Les Charmes Dessus, Clos Genet, Les Hâtes Alternative(s): Côte de Beaune villages with similar styles: Maranges 12 Santenay Premier Crus, including: Beauregard, Beaurepaire, Clos de Tavannes, Clos des Mouches, Clos Faubard, Clos Rousseau, Grand Clos Rousseau, La Comme, La Maladière, Les Gravières, Les Gravières-Clos de Tavannes, Passetemps https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/219e1b97-f79f-46bf-8612-57003049736b/Volnay.png Tastings - Red Burgundy Essentials: Côte de Beaune - #5: Volnay Volnay (”vole-nay”), south of Pommard, is dedicated entirely to Pinot Noir, and along with Pommard, is one of the two Côte de Beaune villages whose Red Burgundies are most highly prized and considered “classic,” often right alongside those from the famed Côte de Nuits Villages. The Red Burgundies from Volnay and Pommard tend to serve as counterpoints to one another stylistically, with Volnay being known for its delicacy and elegance and Pommard for its weight and power. Traditionally, Volnay wines, planted in vineyards on the hill of Chaignot at a higher elevation than those in neighboring Pommard, were pale, almost rosé-like wines. Today, most Volnay wines have a brighter ruby or light garnet color, more of what one would expect from a Red Burgundy. The wines themselves still tend toward lightness though, often described with words like delicate, intricate, velvety and elegant. Don’t be fooled into thinking these wines lack intensity or ageworthiness just because they’re light-bodied though, Volnay’s wines are considered some of the Côte de Beaune’s best. You can find a printable map of the village of Volnay here, in case you’d like to include it in your tasting. There is also a list of the growers who produce wine in Volnay that can be found here. What to ask for: Ask by name. Some bottlings may include lieux-dits (named vineyards or portions of vineyards) on the bottle, such as Ez Blanches, La Cave, Ez Echards, Les Pluchots, Les Grands Poisots, and Les Petits Poisots Alternative(s): Côte de Beaune villages with similar styles: Stick with a Volnay 29 Volnay Premier Crus, including: Les Angles, Les Brouillards, Les Caillerets, Carelle sous la Chapelle, Champans, Clos du Château des Ducs, Clos des Chênes, Clos des Ducs, Frémiets, Les Mitans, Pitures Dessus, Le Ronceret, Santenots, Taille Pieds and more. https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/5e8ead3d-f55e-4903-9b63-e0e6d4a8b206/Savigny-l%C3%A8s-Beaune.png Tastings - Red Burgundy Essentials: Côte de Beaune - #2: Savigny-lès-Beaune Savigny-lès-Beaune (”sav-in-yee leh bone”) sits between the Hill of Corton and the walled town of Beaune, with gentle hills bracketing either side of a small river, the Rhoin. A hallmark in the appellation is the imposing medieval Château de Savigny-lès-Beaune, originally built in 1340, restored in the early 17th century and eventually purchased by a winegrower who has turned it into a museum for cars, planes and motorcycles, while continuing to produce wines, too. A happy medium for those touristing couples and groups whose interests aren’t entirely wine-related. Most of Savigny-lès-Beaune is planted to Pinot Noir, and its Red Burgundies are known for being just a bit more full-bodied than those from Beaune, though the tannins aren’t necessarily powerful, but rather often solid and a bit rustic. These are wines that tend to be generously fruity and round on the palate. You can find a printable map of the village of Savigny-lès-Beaune here, in case you’d like to include it in your tasting. There is also a list of the growers who produce wine in Savigny-lès-Beaune that can be found here. What to ask for: Ask by name. Some bottlings may include lieux-dits (named vineyards or portions of vineyards) on the bottle, such as Les Godeaux, Les Gollardes, Dessus les Gollardes, Aux Grands Liards, Dessus de Montchenevoy and Les Pimentiers. Alternative(s): Côte de Beaune villages with similar styles: Chorey-lès-Beaune 22 Savigny-lès-Beaune Premier Crus, including: Batallière, Champ Chevrey, Les Charnières, Aux Clous, La Dominode, Aux Fournaux, Petits Godeaux, Aux Gravains, Aux Guettes, Les Hauts Jarrons, Les Jarrons, Les Lavières, Les Marconnets, Les Narbantons, Les Peuillets, Redrescul, Les Rouvrettes, Aux Serpentières, Les Talmettes, Les Vergelesses, Basses Vergelesses, and Les Hauts Marconnets https://www.wineluckclub.com/tastings/red-burgundy-cote-de-nuits monthly 0.5 2025-08-27 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/c89440eb-ee64-49cb-80fb-d85ff5cebdac/Gevrey-Chambertin.png Tastings - Red Burgundy Essentials: Côte de Nuits - #1: Gevrey-Chambertin Gevrey-Chambertin (”zhev-ray sham-behr-tahn”) is the biggest of the Côte de Nuits villages and the furthest north of the primary Red Burgundy villages, closer to Dijon than Beaune in both geographical and relational terms. It also has more Grands Crus than any other Burgundian appellation, all nine of which carry “Chambertin” in their name, including Chambertin itself, but also Chambertin-Clos de Bèze, Charmes-Chambertin, Chapelle-Chambertin, etc. You get the idea. The original village was actually called Gevrey, but appended the name of the Grand Cru vineyard Chambertin to its name to add to its prestige and recognition, a common choice in Burgundy. Gevrey-Chambertin is entirely dedicated to Pinot Noir, and is known for powerful Red Burgundies with more tannin, body and structure than other villages in the Côte de Nuits. Words like gamey, meaty and savory are often thrown around when Gevrey-Chambertins are on the table, but don’t let that fool you into thinking that these wines are more savory than fruity. There are usually still plenty of floral and red fruit aromas and flavors complementing the savory ones. You can find a printable map of the village of Gevrey-Chambertin here, in case you’d like to include it in your tasting. There is also a list of the growers who produce wine in Gevrey-Chambertin that can be found here. What to ask for: Ask by name. Some bottlings may include lieux-dits (named vineyards or portions of vineyards) on the bottle, such as Champ, Les Evocelles, La Justice, Les Jeunes Rois, Les Seuvrées and En Songe. Alternative(s): Côte de Nuits villages with similar styles: Marsannay, Fixin 26 Gevrey-Chambertin Premier Crus, including: Clos Saint-Jacques, La Bossière, La Romanée, Les Verroilles, Lavaut-St-Jacques, Estournelles-St-Jacques, Aux Combottes, Bel Air, Issarts, Au Closeau, La Perrière, Clos Prieur, Cherbaudes, Petite Chapelle, Les Corbeaux, Fonteny, Champonnet, Craipillot, Clos du Chapitre, Champeaux, Combe au Moine, En Ergot, Les Cazetiers, Les Goulots, Petits Cazetiers, and Poissenot https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1beb8a86-59c4-4ab8-984d-26d284b60696/Vosne-Roman%C3%A9e.png Tastings - Red Burgundy Essentials: Côte de Nuits - #5: Vosne-Romanée Vosne-Romanée (”vone ro-mah-nay”) holds the distinction of being the most prestigious village in all of Burgundy. If all roads lead to Burgundy, then eventually, all of the pilgrims on those roads will make their way over to Vosne-Romanée and its most famous Grand Cru monopole (single-owner vineyard), La Romanée-Conti, with its distinctive stone cross hovering above the stone wall. When I lived in Burgundy and trained for the Paris marathon by running through the Côte de Nuits vineyards, there were always tourists and locals visiting La Romanée-Conti, regardless of the weather, often sitting on the stone wall and capturing their “pics or it didn’t happen” moments (which of course I have too). When the acronym “DRC” is thrown around amongst wine aficionados, it’s an insider reference to Domaine de la Romanée-Conti, the producer that holds this monopole, along with monopole Grand Cru La Tâche and parcels in other Grand Cru vineyards in Vosne-Romanée. Vosne-Romanée wines also encompass those from the commune of Flagey-Echézeaux, so named for its Grands Crus, Echézeaux and Grands Echézeaux. Even with these vineyards, Vosne-Romanée is a relatively small appellation, less than half the size of Gevrey-Chambertin. And within Vosne-Romanée’s 8 Grands Crus (including those from Flagey-Echézeaux), La Romanée, with just about 2 acres (.8 ha) is both the smallest Grand Cru and the smallest appellation in France. The Red Burgundies from Vosne-Romanée, even at the village level, are considered to be some of the most distinctive wines of the region. There’s structure, power, elegance, intensity, all of it, somehow packaged with a refinement unique to Vosne-Romanée. You can find a printable map of the village of Vosne-Romanée here, in case you’d like to include it in your tasting. There is also a list of the growers who produce wine in Vosne-Romanée that can be found here. What to ask for: Ask by name. Some bottlings may include lieux-dits (named vineyards or portions of vineyards) on the bottle, such as Les Chalandins, Aux Champs Perdrix, La Colombière, Les Damaudes and Aux Réas Alternative(s): Côte de Nuits villages with similar styles: Stick with a Vosne-Romanée 14 Vosne-Romanée Premier Crus, including: Les Suchots, Clos de Réas, Les Chaumes, Aux Malconsorts, Au Dessus des Malconsorts, Les Gaudichots, Aux Raignots, Les Petits Monts, Cros Parantoux, Aux Brulées, Les Beaux Monts, Les Rouges, En Orveaux, La Croix Rameau https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/f061e1fa-a132-4c84-9eee-72d4bf1e3b9c/Morey-Saint-Denis.png Tastings - Red Burgundy Essentials: Côte de Nuits - #2: Morey-Saint-Denis Before the appellation system made its way through Burgundy, village- and Premier Cru-level wines from Morey-Saint-Denis (”more-ay sahn deh-nee”) were often sold under the names of one of the neighboring villages, either Gevrey-Chambertin to the north or Chambolle-Musigny to the south. It took a bit of time for Morey-Saint-Denis wines to be recognized as worthy of discussing in their own right. For context, Morey-Saint-Denis is one of the smallest villages in the Côte de Nuits, best known for the strip of five Grand Cru vineyards that span the entirety of the village from north to south. It’s also unusual in that there’s a small amount of Chardonnay planted for White Burgundy wines. As is common in Burgundy, the village of Morey appended the name of one of its Grands Crus, Clos Saint-Denis, to its original name. Morey was one of the last to make this addition though, perhaps because there are so many different Grands Crus names to choose between, unlike Gevrey’s plethora of Chambertin-related vineyard names. Morey-Saint-Denis’ wines are often compared to the neighboring villages too: less tannic and structured than Gevrey-Chambertin’s northerly wines, more structured and savory than Chambolle-Musigny’s southerly ones. Savory descriptors tend to get thrown around just as often with these wines as they do in Gevrey-Chambertin, like meaty, gamey, leather-y and earthy. Some believe that the fruit character in Morey-Saint-Denis skews darker than in other Côte de Nuits villages, with dark cherries and blackberries popping up between the floral and red fruit flavors. You can find a printable map of the village of Morey-Saint-Denis here, in case you’d like to include it in your tasting. There is also a list of the growers who produce wine in Morey-Saint-Denis that can be found here. What to ask for: Ask by name. Some bottlings may include lieux-dits (named vineyards or portions of vineyards) on the bottle, such as Clos Solon, En la Rue de Vergy and Très Girard Alternative(s): Côte de Nuits villages with similar styles: Stick with a Morey-Saint-Denis 20 Morey-Saint-Denis Premier Crus, including: Les Blanchards, Les Sorbès, Les Millandes, Les Faconnières, Aux Charmes, Aux Cheseaux, Clos Baulet, Clos des Ormes, Clos Sorbè, Côte Rotie, La Bussière, La Riotte, Le Village, Les Chaffots, Les Charrières, Les Chenevery, Les Genavrières, Les Gruenchers, Les Ruchots and Monts Luisants. Since many of the Premier Cru vineyards in Morey-Saint-Denis are very small, several producers choose to create Premier Cru wines without a particular vineyard designation, with fruit from multiple Premier Cru vineyards. https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/48911efc-166b-4ab6-911d-af8f1709a11d/Nuits-Saint-Georges.png Tastings - Red Burgundy Essentials: Côte de Nuits - #6: Nuits-Saint-Georges Nuits-Saint-Georges (”nwee sahn zhorzhe”), the furthest south of the Côte de Nuits Villages, doesn’t hold any Grands Crus, but instead has 41 Premier Crus, significantly more than any other primary Côte de Nuits Village. Rather than appending the name of a Grand Cru vineyard for prestige, Nuits-Saint-Georges benefits from its name being used as part of the Côte de Nuits’ regional title. It’s not easy to summarize the wines of Nuits-Saint-Georges, since the appellation itself is divided into two parts, a northern and southern section. Wines from the northern section, bordering Vosne-Romanée, tends toward delicacy and finesse, while wines from the southern section tend more toward power and richness. If you know you have a preference amongst the two, use the village map to select a lieux-dit or Premier Cru from the northern or southern section, or ask your local retailer for help, since they’ll know their producers’ styles best. You can find a printable map of the village of Nuits-Saint-Georges here, in case you’d like to include it in your tasting. There is also a list of the growers who produce wine in Nuits-Saint-Georges that can be found here. What to ask for: Ask by name. Some bottlings may include lieux-dits (named vineyards or portions of vineyards) on the bottle, such as Aux Lavières, Au Bas de Combe, Aux Allots, Les Argillats, Les Charmois, La Charmotte and Aux Saints-Juliens Alternative(s): Côte de Nuits villages with similar styles: Stick with a Nuits-Saint-Georges 41 Nuits-Saint-Georges Premier Crus, including: Les Saints-Georges, Aux Argillas, Aux Boudots, Aux Bousselots, Aux Chaignots, Aux Champs Perdrix, Aux Cras, Les Damodes, Aux Murgers, En la Perrière Noblot, La Richemone, Aux Thorey, Aux Vignerondes, Les Cailles, Les Chabœufs, Chaines Carteaux, Les Crots, Les Perrières, Les Poulettes, Les Procès, Les Pruliers, Les Hauts Pruliers, Roncière, Rue de Chaux, Les Vallerots and Les Vaucrains. https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1754232032250-7T0D4ERXJZQX2CM64SU3/C%C3%B4te+de+Nuits+Red+Burgundy+Essentials+900+x+1200+px.png Tastings - Red Burgundy Essentials: Côte de Nuits Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/8e140ca8-b35e-4c1d-8cd4-ecfafdde3cc6/Vougeot.png Tastings - Red Burgundy Essentials: Côte de Nuits - #4: Vougeot Vougeot (”voo-zho”) is best known for its Grand Cru vineyard, Clos de Vougeot, the largest and most famous of the stone-walled vineyards dotted throughout the Côte de Nuits, which dominates most of this appellation. There are still a few Village- and Premier-Cru level wines from vineyards outside the Grand Cru vineyard though, and if you do want to spring for a Grand Cru wine, the sheer size of Clos de Vougeot means that there are many different producers who make wines from the vineyard, increasing supply, resulting in Grands Crus that tend to be priced more accessibly than any other Côte de Nuits Grands Crus. When you visit Burgundy, the Château du Clos de Vougeot, built by 12th century monks from the nearby Abbey of Cîteaux, is a must-see destination, with interactive exhibits and winemaking equipment from centuries ago on display. Vougeot Red Burgundies aren’t usually quite as powerful as those from Gevrey-Chambertin or Morey-Saint-Denis, but they tend to have more structure than those from Chambolle-Musigny, where delicacy reigns. Vougeot is known for sturdy wines with clear, though soft tannins and a blend of floral, red and dark fruit flavors, like dark cherries and blackberries, sometimes with subtle aromas of dried leaves and truffles. You can find a printable map of the village of Vougeot here, in case you’d like to include it in your tasting. There is also a list of the growers who produce wine in Vougeot that can be found here. What to ask for: Ask by name. Some bottlings may include lieux-dits (named vineyards or portions of vineyards) on the bottle, such as Le Village and Clos du Prieuré Alternative(s): Côte de Nuits villages with similar styles: Stick with a Vougeot 4 Vougeot Premier Crus, including: Clos de la Perrière, Les Cras, Les Petits Vougeots and a Premier Cru dedicated to White Burgundy wines https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1aacc1b4-1ffa-43cb-bd0a-2f3fedac2895/Chambolle-Musigny.png Tastings - Red Burgundy Essentials: Côte de Nuits - #3: Chambolle-Musigny Chambolle-Musigny (”shom-bowl moo-see-nyee”) is village with an elegant name and a reputation for elegant wines to match. Red Burgundies from Chambolle are known for being subtle, nuanced, and paler than those from other Côte de Nuits appellations, often with more floral and red fruit flavor, and less tannin, power and structure…though that doesn’t mean that they lack intensity or quality. Think silky, but also of silk’s inherent strength and resilience. As is common in Burgundy, the village of Chambolle appended the name of one of its two Grands Crus, Musigny, to its original name to add to its prestige and recognition. You can find a printable map of the village of Chambolle-Musigny here, in case you’d like to include it in your tasting. There is also a list of the growers who produce wine in Chambolle-Musigny that can be found here. What to ask for: Ask by name. Some bottlings may include lieux-dits (named vineyards or portions of vineyards) on the bottle, such as Les Clos de L’Orme, Les Fremières, Les Athets, Derrière le Four Alternative(s): Côte de Nuits villages with similar styles: Stick with a Chambolle-Musigny 24 Chambolle-Musigny Premier Crus, including: Les Amoureuses, Les Baudes, Les Charmes, Les Baudes, Aux Beaux Bruns, La Combe d’Orveau, Les Borniques, Les Carrières, Les Chabiots, Les Chatelots, Les Combottes, Les Cras, Derrière la Grange, Aux Echanges, Les Feusselottes, Les Lavrottes, Les Noirots, Les Plants, Les Sentiers, Les Véroilles, Les Fuées, Les Groseilles, Les Greunchers, Les Hauts Doix https://www.wineluckclub.com/tastings/white-burgundy monthly 0.5 2025-08-27 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/d04b6ca7-5bbc-4cbd-8a63-714bfb5ab04d/Meursault.png Tastings - White Burgundy Essentials - #1: Meursault Meursault (”mer-sew”) is the best-known village for White Burgundy. It’s the largest village in the Côte de Beaune, always a factor, but it’s also known for a style of White Burgundy that is soft, rich, decadent, even unctuous. When people say that White Burgundy always tastes like fresh butter and toasted hazelnuts, they’re likely generalizing based on experiences with wines from Meursault. Meursault, while famed, has reputational advantages and disadvantages when compared to the other top-quality White Burgundy villages in the Côte de Beaune: Puligny-Montrachet and Chassagne-Montrachet. Meursault is best known for the quality of its village-level wines, and there are just a few Premier Crus, including Les Perrières and Les Charmes, that are particularly well known as standout vineyards. There aren’t any Grand Cru vineyards in Meursault to add to its quality reputation, in contrast to the Puligny-Montrachet and Chassagne-Montachet, which boast a total of 5 Grand Crus between them. Nevertheless, Meursault serves as a byword for White Burgundy, particularly at the village level. You can find a printable map of the village of Meursault here, in case you’d like to include it in your tasting. There is also a list of the growers who produce wine in Meursault that can be found here. What to ask for: Ask by name. Some bottlings may include lieux-dits (named vineyards or portions of vineyards) on the bottle, such as Les Tillets, Les Narvaux, Les Criots and Les Clous. Alternative(s): Côte de Beaune villages with similar styles: Pernand-Vergelesses, Blagny, Auxey-Durresses 19 Meursault Premier Crus: Les Perrières, Les Charmes, Les Genevrières, Les Cras, Les Caillerets, Blagny, Clos des Perrières, Le Porusot, Porusot, La Jeunellotte, La Pièce sous le Bois, Les Bouchères, Les Gouttes d’Or, Les Plures, Les Ravelles, Les Santenots Blancs, Les Santenots du Milieu, Sous Blagny, and Sous le Dos d’Ane. https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1753625682948-KYZ6825S0Y1IFU7T0I6N/White+Burgundy+900+x+1200+px.png Tastings - White Burgundy Essentials Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/41cd499b-c960-4d96-8fb4-d7563652b0ae/Puligny-Montrachet.png Tastings - White Burgundy Essentials - #2: Puligny-Montrachet Puligny-Montrachet (”poo-lee-nyee mon-rah-shay”) is the darling of most White Burgundy aficionados, beloved for its elegance and age-ability. The wines from this village in the Côte de Beaune are known less for the buttery richness that some believe defines White Burgundy, and more for their floral aromas like lilies and elderflower and their steely, flinty core of precise acidity and minerality. They’re more delicate than soft, though it’s the kind of delicate that’s like an iron fist in a velvet glove. The original village of Puligny appended the name of the Grand Cru vineyard Montrachet to its name to add to its prestige and recognition. Chassagne-Montrachet, the neighboring village that shares a border and two Grand Cru vineyards with Puligny, did the same, as both villages borrowed caché from their most famous vineyard. You can find a printable map of the village of Puligny-Montrachet here, in case you’d like to include it in your tasting. There is also a list of the growers who produce wine in Puligny-Montrachet that can be found here. What to ask for: Ask by name. Some bottlings may include lieux-dits (named vineyards or portions of vineyards) on the bottle, such as Les Charmes or Les Enseignères. Alternative(s): Côte de Beaune Villages with similar styles: Saint-Romain, Savigny-lès-Beaune 17 Puligny-Montrachet Premier Crus: Les Demoiselles, Le Cailleret, Les Pucelles, Les Folatières, Les Combettes, Champ Canet, Les Referts, Les Perrières, Clavaillon, Champ Gain, La Garenne, Clos de la Garenne, Les Chalumeaux, Sous le Puits, La Truffière, Hameau de Blagny, and Clos de la Mouchère. https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/0db6a330-0076-4211-bf0b-98d2b9ea4409/Rully.png Tastings - White Burgundy Essentials - #5: Rully Rully (”rhoo-lee”) is in the Côte Chalonnaise, south of the Côte de Beaune, a region that often gets lost between the prestige of the Côte d’Or and the great values the Mâconnais is known for. It didn’t help that the demarcation line during World War II went right through the Côte Chalonnaise, splitting the region in two and stifling its post-war growth as families sought to rebuild relationships and regain access to towns and vineyards they needed to recover. Rully’s production is about two-thirds White Burgundy, though it’s still known to produce good value Red Burgundies too. The whites are often great deals, as I’ve been particularly pleased to discover over the years, since my wallet can’t always swing a Puligny-Montrachet, not to mention that some occasions just don’t warrant the extra spend. White Burgundies from Rully tend to be riper, denser and more fruit-forward than those from the Côte de Beaune villages, though this can vary based on the producer and vineyard, as there are some that lean more toward Saint-Aubin’s style with steely minerality. If you’re visiting the region, Rully boasts a beautiful château, Le Château de Rully, that’s been in the same family for six centuries, unusual amongst the often small villages and hamlets in Burgundy. Rully is also known as a center for Crémant de Bourgogne, if you’d like to taste some bubbly between all the White Burgundies. You can find a printable map of the village of Rully here, in case you’d like to include it in your tasting. There is also a list of the growers who produce wine in Rully that can be found here. What to ask for: Ask by name. Some bottlings may include lieux-dits (named vineyards or portions of vineyards) on the bottle, such as La Crée or La Chaponnière. Alternative(s): Côte Chalonnaise Villages with similar styles: Montagny 23 Rully Premier Crus, including: Clos St-Jacques, Gresigny, La Pucelle, Rabourcé, La Bressande, Clos du Chaigne, Margotés, Le Meix Cadot, Le Meix Caillet, Montpalais, Pillot, Raclot and Vauvry. https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/0ab04f06-4d7c-4437-af32-851d5514702b/Chassagne-Montrachet.png Tastings - White Burgundy Essentials - #3: Chassagne-Montrachet Chassagne-Montrachet (”sha-sahn-yuh mon-rah-shay”), along with Meursault and Puligny-Montrachet, makes up the top 3 best-known villages for White Burgundy, all located in the Côte de Beaune. While Meursault and Puligny offer contrasting styles: one rich and buttery, the other floral and steely, the White Burgundies from Chassagne lie somewhere in the middle. There are floral aromas and minerality, but these wines tend to be rounder, softer and mellower than those from Puligny. There are flavors of fresh butter, toast and hazelnuts, but they tend not to be quite as prominent as they are in the wines of Meursault. If you’re in the Goldilocks camp of “not too much, not too little,” Chassagne-Montrachets might be right up your alley. Chassagne-Montrachet differs from Meursault and Puligny-Montrachet in that the village used to be predominantly planted with Pinot Noir, rather than Chardonnay, and Pinot still makes up a significant portion of plantings today. Like Puligny-Montrachet, the original village of Chassagne appended the name of the Grand Cru vineyard Montrachet to its name to add to its prestige and recognition. Puligny-Montrachet, its neighbor, shares a border and two Grand Cru vineyards with Chassagne as both villages borrow caché from Le Montrachet. You can find a printable map of the village of Chassagne-Montrachet here, in case you’d like to include it in your tasting. There is also a list of the growers who produce wine in Chassagne-Montrachet that can be found here. What to ask for: Ask by name. Some bottlings may include lieux-dits (named vineyards or portions of vineyards) on the bottle, such as Pot Bois or Blanchot Dessous. Alternative(s): Côte de Beaune Villages with similar styles: Santenay, Maranges 55 Chassagne-Montrachet Premier Crus, including: Cailleret, Les Vergers, Les Chaumées, Les Grandes Ruchottes, La Romanée, Clos St. Jean, Blanchot Dessus, Vide Bourse, La Grande Montagne and Les Fairendes. https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/8441ec40-5908-457c-9dc3-c16c1f6c62fe/Pouilly-Fuiss%C3%A9.png Tastings - White Burgundy Essentials - #6: Pouilly-Fuissé The Mâconnais, furthest south in Burgundy, just north of Beaujolais, is widely known to be one of Burgundy’s best-value white wine regions, though prices have creeped up along with the rest of Burgundy over the years as this once-insider secret has spread and the quality levels continue to rise. There are still great deals to be found, along with reliably delightful wines that tend to be richer, rounder and fuller-bodied thanks to ample warmth and sunshine compared to those from Burgundy’s northern regions. Though Pouilly-Fuissé (”pwee fwee-say”) has been recognized as an individual appellation spread across four different communes since 1936, it’s taken longer for other Mâconnais villages to gain recognition, and longer still for Premier Crus to be added to the mix. It wasn’t until 2020 that Pouilly-Fuissé became the first village in the Mâconnais region to receive Premier Cru vineyard status for 22 of its climats. It’s all too easy to confuse Fuissé for Fumé, so be careful when asking for a Pouilly-Fuissé, since there’s also a famous region in the Loire Valley called Pouilly-Fumé making Sauvignon Blanc-based wines. You can find a printable map of the village of Pouilly-Fuissé here, in case you’d like to include it in your tasting. There is also a list of the growers who produce wine in Pouilly-Fuissé that can be found here. What to ask for: Ask by name. Some bottlings may include lieux-dits (named vineyards or portions of vineyards) on the bottle, such as En Buland, Les Chataigniers, Les Courtelongs, En Chatenay, or Les Combettes. Alternative(s): Mâconnais Villages with similar styles: Saint-Véran, Pouilly-Loché, Pouilly-Vinzelles, Viré-Clessé 22 Pouilly-Fuissé Premier Crus: Le Clos de Monsieur Noly, Les Chevrières, Aux Quarts, Le Clos Reyssier, Le Clos, Les Brulés, Les Ménétrières, Les Reisses, Les Vignes Blanches, Les Perrières, Vers Cras, Les Crays, La Maréchaude, Sur la Roche, En France, La Frérie, Le Clos de Solutré, Au Vignerais, En Servy, Aux Bouthières, Aux Chailloux, and Pouilly. https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/f0b192c9-0792-41dc-9e36-b05368c27845/Saint-Aubin.png Tastings - White Burgundy Essentials - #4: Saint-Aubin Saint-Aubin (”san-toh-ban”) is in the Côte de Beaune, tucked in near Puligny-Montrachet and Chassagne-Montrachet, but it’s not one of the “big 3” White Burgundy villages: Meursault, Puligny-Montrachet and Chassagne-Montrachet. Saint-Aubin is considered an excellent alternative, a Côte de Beaune village where you can still find great value White Burgundy, sometimes even age-worthy wines. Saint-Aubin wines tend to be nearly as steely and flinty as Puligny-Montrachets, though not quite as floral or delicate. They often have more richness and can be easier to enjoy while young. Saint-Aubin is predominantly dedicated to White Burgundy, but like Chassagne-Montrachet, it used to be mostly Pinot Noir plantings. Over the years, the quality of the White Burgundy wines has outpaced the reds, and growers have shifted their plantings accordingly, with just a small amount of Pinot Noir still planted today. You can find a printable map of the village of Saint-Aubin here, in case you’d like to include it in your tasting. There is also a list of the growers who produce wine in Saint-Aubin that can be found here. What to ask for: Ask by name. Some bottlings may include lieux-dits (named vineyards or portions of vineyards) on the bottle, such as Les Pucelles or Le Banc. Alternative(s): Côte de Beaune Villages with similar styles: Monthélie, Saint-Romain, Côte de Beaune-Villages 30 Saint-Aubin Premier Crus, including: En Remilly, Murgers des Dents de Chien, Sur Gamay, La Chatenière, Les Champlots, Charmois, Pitangeret, Les Combes au Sud, Derrière Chez Edouard, Sous Roche Dumay and Les Perrières. https://www.wineluckclub.com/tastings/workhorse-grapes monthly 0.5 2025-07-27 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/4cab888f-a7fc-44c9-bb68-e351fed24d42/Chenin+Blanc.png Tastings - Workhorse Grapes - #2: Chenin Blanc Chenin Blanc is one of those rare grapes that straddles the line between being “noble” and a workhorse. It’s incredibly versatile, used to make traditional method sparkling wines, semi-sweet wines, botrytized sweet wines, unoaked and oaked dry wines. And there are plenty of Chenin Blanc wines with aging potential to spare, all of which makes the grape a “noble” one. In the Loire Valley in Central France, Chenin Blanc is revered. However, Chenin Blanc is also a highly productive grapevine. It’s reliable, high-yielding and vigorous in a wide range of soil types, and the high, almost screaming acidity that is a hallmark of its character remains consistent, even when the vines are grown in toasty climes. In South Africa, where Chenin Blanc goes by the name “Steen,” the grape is a workhorse, long appreciated for its ability to retain acidity even in warm inland regions, where the resulting wine was often used to make brandy or sold to huge cooperatives to be blended into wines whose purpose was to be good, cheap wine, rather than memorably delicious wine. While the grape has been planted in South Africa since the 1600s, it wasn’t entirely clear that it was the same variety as the Loire Valley’s Chenin Blanc until the 1960s. More than half of the Chenin Blanc grown today is in South Africa, where it is the most-planted white grape variety. Like all of the workhorse grapes in this tasting, Chenin Blanc (or Steen) in South Africa has experienced a revival as new winemakers rediscover the quality potential in the country’s old Chenin vines. South Africa’s Old Vine Project, a nonprofit organization certifying planting dates for vineyards 35 years older, has confirmed that Chenin makes up the largest percentage of South Africa’s old vines. There’s even a Chenin Blanc Association for the winemakers who have brought this beloved old workhorse grape into the spotlight. These days, it’s more of a question of what style of South African Chenin you prefer: oaked or unoaked. My first-ever experience with an oaked South African Chenin Blanc left me, well…dubious, to say the least. I didn’t understand the appeal, since in that particular wine, it felt like the oak flavors were completely separate from the rest of the wine. A year or so later, I tried one of Adi Badenhorst’s single vineyard Chenins, and I was completely blown away. Since then, I haven’t had an oaked South African Chenin that I haven’t loved. These wines may have flavors of baked pineapple, stewed apples and quince, honeycomb, dried grass, freshly-churned butter, marzipan and vanilla. If you’re still not sure about oaked Chenin tasting great, try an unoaked one first. If you can’t tell by the label whether the wine spent time in an oak barrel or not, look for words like “fresh” or “fruity,” since some South African producers have added a style indicator to their wines, with “fresh,” “fruity” and “rich” as the key words, and the “rich” wines will generally have either oak influence, botrytization or both. Unoaked South African Chenins may have flavors of lemon, golden apples, pears, white peaches, just-ripe pineapples and mangos, chamomile, orange blossom and honeysuckle. What to ask for: A dry South African Chenin Blanc Alternative(s): A Chenin Blanc-based white blend from South Africa or a dry Chenin Blanc wine from the United States, Argentina, Australia or France https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/19995bd9-8d6e-4c6a-9819-683f37e6207c/Carignan.png Tastings - Workhorse Grapes - #4: Carignan Carignan (kah-ree-nyan”), like Grenache, is a Mediterranean grape claimed by both France and Spain. In Spain, it goes by Cariñena and Mazuelo, depending on the region, and in Sardinia, it goes by Bovale Grande. Further abroad, it sometimes goes by Carignane in the United States. Carignan, like Mourvèdre, can handle the heat, a particularly valuable characteristic in Southern France’s Languedoc-Roussillon, Northern Spain and Sardinia. For many years, Carignan was grown in sunny, warm Algeria, from which it was brought into France to be blended into French wines. Even better for producers focused on quantity, Carignan is a vigorous and high-yielding vine, producing plenty of grapes each year. The catch is that when encouraged to do so, said grapes tend not to have the most concentrated flavors, resulting in forgettable wines. Luckily, as with other workhorse grapes, there’s been a revival particularly focused on old, mostly forgotten Carignan vines, usually bush vines, trained to grow individually up from the soil, with branches sticking up like witch’s fingers, rather than along trellises. It takes some skill to coax memorably good, if not sometimes great, wine out of Carignan grapes. Carignan wines tend toward high tannins and acidity, with a deep color and powerful astringency that can veer toward bitterness if not carefully handled. Some producers use carbonic maceration, common in Beaujolais, to soften things up. Others simply choose gentleness in their fermentations and macerations in their efforts to avoid uncomfortably tongue-scraping tannic outcomes. Though wines made entirely from Carignan grapes are increasingly available, the grape is still frequently used as a blending partner. If you can find one, a 100% Carignan wine is ideal for this tasting, so that you can experience what the grape is like solo, rather than as a part of the band. Expect to find flavors of red and black fruits like raspberries, cranberries and blackberries alongside white pepper, licorice, baking spices and fresh herbs like lavender, thyme and rosemary, with the occasional meaty note making an appearance. What to ask for: Ask by name Alternative(s): A Carignan-based wine, preferably 100% Carignan, from France, Spain, Sardinia, the United States, Chile, Algeria, Morocco, Tunisia or Israel https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/397c6714-839a-4b03-9f80-edf80dc4ca2d/Workhorse+Grapes+900+x+1200+px.png Tastings - Workhorse Grapes Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/778925fe-7a42-48ab-b878-b9bd54fcd1ab/Cinsault.png Tastings - Workhorse Grapes - #3: Cinsault Cinsault (”san-sew”), which is also spelled Cinsaut, sans “l,” shares Carignan’s affinity for warm, Mediterranean regions, and its ability to reliably produce plenty of grapes every year, though structurally, they couldn’t be further apart. Where Carignan is high in everything: tannins, acidity, body and color, Cinsault wines tend to be pale, soft, light-bodied reds with fruity, herbal-y flavors. Unsurprisingly, its delicate structure makes Cinsault an ideal grape for blending into the rosé wines of Provence and the Languedoc, though it also makes a frequent appearance in red blends in the Languedoc-Roussillon and Châteauneuf-du-Pape. Old Cinsault vines are found in several countries beyond France’s borders, including South Africa, Chile, Lebanon, Australia and the United States. While Cinsault is still mostly used in rosé and red blends, the grape has experienced a revival partly thanks to its ability to thrive in hot, dry weather that has increasingly hit southern France and other wine regions like South Africa, Australia, Lebanon and California. Winemakers are also rediscovering the potential in old Cinsault bush vines that have adapted to their respective terroir and often begun to produce fewer and more concentrated grapes over the years. It also doesn’t hurt that light-bodied, fruity red wines have become more popular in recent years as the never-ending trends that cycle through the wine industry continue their rotation. Wines made entirely from Cinsault tend to be pale and light-bodied with soft, subtle tannins. Their aromas and flavors are less delicate, with plenty of cherry, strawberry, raspberry and red plum sometimes accompanied by violets, dried tobacco leaves, black tea or smoky tar. What to ask for: Ask by name, preferably a 100% Cinsault wine from France, South Africa, Australia, Chile, Lebanon or the United States Alternative(s): A Cinsault-based rosé wine, preferably predominantly Cinsault https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/db871c4b-13f3-440a-b586-691649c7f376/Grenache.png Tastings - Workhorse Grapes - #5: Grenache Grenache is claimed by both Spain and France, so who grew it first is under some debate. Sardinia, too, has its own claim to what they call Cannonau. Europe’s history of border shifting has something to do with this murky provenance, since the kingdom of Aragón (the medieval one, not the modern-day region) used to reign over chunks of land on both sides of the Pyrenees, along with portions of Italy and the Mediterranean islands: Mallorca, Sicily, Sardinia and Corsica. Who brought the grape from which part of the kingdom to the other first isn’t the easiest to determine hundreds of years later. Wherever it started, Grenache is essentially a Mediterranean grape, since it thrives in dry, warm, windy climates. It’s a pretty durable vine, which made it a go-to grape for growers around the Mediterranean and during the early years of viticultural exploration in far-off countries with similar climates, like California in the United States, Australia and South Africa. Grenache often isn’t riding solo, but is instead blended with other grapes, so it can be a bit challenging to pick out exactly what it brings to the party. Generally, wines made entirely from Grenache are on the pale side color-wise, making it easy to confuse them for delicate, thin wines when they’re anything but. Grenache needs a lot of warmth and sunshine to ripen, and when it finally does, there’s a lot of sugar in the grapes. Sugar turns into alcohol thanks to fermentation, so wines with Grenache in the mix might look pale, but they’re what wine people like to call “big” or “hot” alcohol-wise. Keep an eye on the ABV, since it can be high. Tannin-wise, Grenache is more chill, with light or moderate tannins that can feel soft and diffuse. It doesn’t bring a lot of acidity to the table, though what it does bring can be plenty in the right winemaker’s hands. Flavor-wise, watch out for ripe red fruits like strawberries, cherries and red plums. I often taste blood oranges and strawberry fruit leather in Grenache-based wines. If you didn’t grow up eating fruit leather (or its more artificial counterpart, Fruit Roll-Ups), plain old dried strawberries are similar enough to make the point. Spices, actual leather and herbal flavors can also make an appearance thanks to Grenache in these wines. What to ask for: A Grenache-based wine, preferably 100% Grenache, from any country or region, such as the Southern Rhône or Languedoc-Roussillon in France, Rioja, Priorat, Sardinia, Australia, the USA or South Africa Alternative(s): Stick with a Grenache-based wine, preferably 100% Grenache https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/c58eece1-72fd-42f5-ba05-f434002526eb/Aligot%C3%A9.png Tastings - Workhorse Grapes - #1: Aligoté When I lived in Burgundy, France pre-Covid, Aligoté (“ah-lee-goh-tay”) was just beginning its recent rise in reputation. For most of its lengthy existence in the region, Aligoté has been treated like a second-class citizen, relegated to being used in cocktails like the famous Kir, a blend of crème de cassis (a blackcurrant liqueur) and Aligoté wine. I even had classmates who proclaimed that was all Aligoté was good for: being used as a blending wine in cocktails. Luckily, there are producers who have recognized Aligoté’s potential, particularly when planted in better sites, the ones that have always been reserved for the region’s famed Chardonnay grapes. Bouzeron in particular has become a hotbed for quality Aligoté. Some top Burgundy producers have begun adding Aligoté wines to their offerings, further increasing the wines’ reputation. Aligotés tend to have racy acidity and a lean body, qualities that once bordered on the wrong side of under-ripe, therefore making the wines good candidates for blending with sweet blackcurrant liqueur, softening those harsh edges. These days though, winemakers know how to coax ripeness out of the grapes, resulting in wines that still have racy acidity and light bodies, but in an enjoyably refreshing way, rather than face-puckeringly tart. Aligoté wines tend to have flavors of green apple, white peach, lemon and acacia flowers, sometimes with a minerality that tastes like saline or wet stones. A few producers age their wines in oak barrels, adding some roundness and body, but it’s not common. What to ask for: Ask by name Alternative(s): Stick with an Aligoté, preferably from Bouzeron https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/d9a2e698-a7f2-43a2-b6ef-1d452f534f39/Mourv%C3%A8dre.png Tastings - Workhorse Grapes - #6: Mourvèdre Mourvèdre (”moor-veh-druh”) is best known as the “M” in “GSM,” the Grenache-Syrah-Mourvèdre blend that comprises most Southern Rhône reds and their look-alikes in other countries. But Mourvèdre, which also goes by Monastrell in Spain and Mataro in Australia, stands alone on occasion, too. When I lived in Austin, I was once invited to a tasting to which someone brought a 32-year-old bottle of Domaine Tempier’s Bandol Cuvée Spéciale La Tourtine, a wine that is the essence of Mourvèdre and Provence. If you’ve ever read Kermit Lynch’s Adventures on the Wine Route, you’ll remember this passage: “Domaine Tempier today makes the finest red wine of Provence, but it was not always that way. Up until 1941, the appellation Bandol did not even exist. In the story of the birth of the appellation, and of Lucien Peyraud’s struggle to develop Domaine Tempier into a fine wine, there is all the education one needs into the mysteries of what is involved in creating a fine wine.” I knew the story of Domaine Tempier going into the tasting, but I’d never before tasted one of their wines with that kind of age. What struck me most was how elegantly humble and honest the wine was. Tasted alongside much more prestigious collector-level wines, the Bandol was like the a great chef’s rendition of a peasant dish. Everything was pure, but simple. Hand-crafted with love. The hardest type of taste to accomplish. Aside from Domaine Tempier and its role in the creation of Bandol, an appellation where Mourvèdre must comprise at least 50 percent of the wine, there are other regions where Mourvèdre predominates, particularly where Mediterranean climates reign. In Spain’s Jumilla and Yecla regions, wines are made from Monastrell, Mourvèdre’s Spanish moniker, that are intensely dry and savory, though ripe, dark fruit still persists. Mourvèdres tend to have moderate acidity and thick, coarse tannins that scrape your gums and emphasize the wines’ earthy dryness. These wines taste savory, even though there is plenty of dark fruit, since they are so dry and earthy, often with flavors of Provençal herbs and olives. What to ask for: A Bandol from Provence or a Monastrell wine from Jumilla or Yecla Alternative(s): Mourvèdre-dominant wines from Provence or the Southern Rhône, or Mataro from South Australia https://www.wineluckclub.com/tastings/jura-wines monthly 0.5 2025-07-16 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/13a68c80-65e1-4c95-960b-bd3ce717e7a3/Jura+Savagnin.png Tastings - The Jura - #2: Jura Savagnin Savagnin (”suh-van-yan”) is a very old French grape variety, old enough to be a genetic parent to a whole host of other grape varieties, including Sauvignon Blanc, Chenin Blanc, Trousseau and others. It’s also related to Traminer, best known around the village of Tramin in Italy’s Alto Adige. In the Jura, Savagnin is prized as the sole grape variety used to make Vin Jaune wines, but there are also plenty of still, dry Savagnin wines that aren’t aged for the full 6 years and 3 months under a veil of yeast that is required to make Vin Jaune. Like Jura Chardonnay, there are traditional and modern styles of Savagnin. Traditional styles are usually oxidative, meaning that barrels of wine are not topped up, leaving oxygen in contact with the wine. Some also undergo aging under a voile (veil) - the thin film of yeast that develops naturally in barrels with headspace allowing oxygen contact, a process similar to biologically aged Sherry. These aging processes add flavors like walnuts, almonds, hazelnuts, dried mushrooms, ginger and saline to these high-acidity wines. Ouillé (”ooh-yay”) styles of Savagnin are a more modern addition, wines that are aged without any oxygen contact, so that there are flavors of acacia, lemon and green apple. Some Jura winemakers make unoaked Savagnin wines, and others have also begun experimenting with skin contact, or orange, winemaking methods with Savagnin, particularly since it’s a thick-skinned grape with a lot of aromatic flavor to offer, similar to Gewurztraminer. What to ask for: Ask by name Alternative(s): A Chardonnay and Savagnin blend from the Jura, or a Savagnin from Australia, Argentina or California https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/53864f04-56d3-42cf-b546-58fbc34e5fe3/Jura+Trousseau.png Tastings - The Jura - #5: Jura Trousseau Trousseau (”true-sew”) is native to the Jura and has absolutely nothing to do with the other use of the word trousseau, which you might know of as the old tradition of preparing a chest full of clothes, linens and other things for a bride before her marriage. Growing up in the United States, I used the name “hope chest” more often than trousseau, often coming across them as antiques brought over by European immigrants starting new lives overseas. Trousseau, the grape, even has another, less flattering name: Bastardo, which I’ve heard is either due to the fact that Bastardo is grown in Portugal, where it’s not a native (and is therefore an illegitimate) grape, or the fact that it’s just a pain to grow. Trousseau wines in the Jura are the most structured of the reds, with more tannin, color and alcohol - and therefore more body - than the Poulsards or Pinots. That said, we’re still in a cool climate wine region, so these wines tend to be on the medium-bodied side with pronounced acidity. Expect to find aromas and flavors of poppies and violets, raspberries, red currants and strawberries, freshly ground black pepper, cloves, wet leaves and sometimes even smoke and cured meats. What to ask for: Ask by name Alternative(s): Trousseau wine from California https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/cb42a7fc-228e-42b4-9787-4ea044cb94d8/Jura+Chardonnay.png Tastings - The Jura - #1: Jura Chardonnay Chardonnay is the most-grown grape in the Jura, used in both Crémant and still wines. There are two primary styles of still, dry Chardonnay in the Jura: traditional and ouillé (”ooh-yay”). Traditional Jura Chardonnay wines undergo an aging process similar to the region’s famed Vin Jaune wines, though nowhere near as lengthy. Some producers, like Domaine de Montbourgeau, make bottlings like the L’Étoile Cuvée Speciale, which ages for 4-5 years under a thin film of yeast, the voile (veil) that creates Vin Jaune wines in a process similar to biologically aged Sherry. Other producers age their wines oxidatively, avoiding topping up barrels so that the wine’s surface is exposed to air, rather than the veil of yeast, for shorter periods of time. Thanks to these aging processes, traditional Jura Chardonnays will have deep yellow-gold coloring and flavors like walnuts, ginger, almonds, hazelnuts, saline or dried mushrooms that blend with the flavors you might be more familiar with in a Chardonnay wine, like golden apples, lemon, pineapple, fresh cream or butter. Ouillé Chardonnay wines have become more popular in recent years in the Jura, especially as winemakers trained to make Burgundian Chardonnay have brought their methods to the region. These modern-style wines are not oxidatively aged, but are still typically barrel-aged, so you can expect to find flavors of acacia, golden apple, white peach, pineapple, fresh cream and butter, often with a mineral backbone, like wet slate or crushed gravel. There are unoaked styles of Chardonnay made in the Jura, too, though they may be harder to find. What to ask for: Ask by name Alternative(s): A Chardonnay and Savagnin blend from the Jura https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/4fef6300-f930-4694-b090-7f69aa1f58c3/Vin+Jaune.png Tastings - The Jura - #6: Vin Jaune Since Vin Jaune (”van zhone”) can only be made in Jura, we can skip the regional clarifier. Vin Jaune, which translates to “yellow wine,” but is better known as the “gold of the Jura,” is the region’s claim to international wine fame…and the reason I first visited Jura. Every year, on the first weekend in February, there’s a festival called the Percée du Vin Jaune: a celebration of the new vintage, during which the new Vin Jaune casks are tapped and everyone gets a taste. Vin Jaune wines are white wines made from carefully selected Savagnin grapes, but it’s really the aging process that makes them so unique. After fermentation, the wines go into oak barrels, where they are left entirely alone for 6 years and 3 months. This long wait is what makes the annual festival so special. It’s a pretty big deal to finally get to taste a wine more than 6 years in the making. While the wine is in the oak barrel, a thin film of yeast called the voile (veil) forms on surface, quite similar to the flor that creates biologically aged Sherry. This film of yeast contributes intense flavors of hazelnuts, walnuts, almonds, dried mushrooms, saline and baking spices to the wine over time, blending with flavors of apples, sultanas, saffron and ginger. The yeast also makes the wine very, very dry as it consumes sugar over time, and the wines turn a deep yellow, sometimes golden color as they age. Naturally, there’s a certain amount of evaporation, too, so the amount of wine that went in is always more than what eventually comes out, making these wines an expensive and time-consuming process to produce. Vin Jaune wines are sold in distinctive bottles called a clavelin, which hold 620 mL, representing what’s left from the original liter of wine after years of aging. Before legislation passed earlier this year, most American importers couldn’t even get Vin Jaune wines into the country, since the Department of the Treasury Alcohol and Tobacco Tax and Trade Bureau (TTB) previously didn’t allow imports of this oddly-sized bottle, which doesn’t fit neatly into the 750 mL (standard), 350 mL (half) and 500 mL approved sizes. Now that these wines are more available the world over, it’s high time to give them a try. What to ask for: Ask by name Alternative(s): Stick with a Vin Jaune from any part of the Jura, such as the traditional Château-Chalon AOC, or a Vin Jaune from the Arbois, L’Étoile or Côtes du Jura AOCs https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/eeca2f96-8953-4529-bb86-f4a534ed49ac/The+Jura+900+x+1200+px.png Tastings - The Jura Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/a9f4aea8-91c0-4afe-8e3a-fe50f236274b/Jura+Poulsard.png Tastings - The Jura - #3: Jura Poulsard Poulsard (”pool-sar”) is native to the Jura and pretty rare, since there just aren’t that many acres (hectares) planted. Poulsard grapes, which also go by Ploussard, are very thin-skinned, making light-bodied red wines that are pale enough that they’re sometimes sold as rosés. Even with a long maceration, Poulsard wines will remain pale. As you might have guessed, Poulsard wines are delicate and aromatic with very light, subtle tannins and bright acidity. There are darker and spicier flavors than you might expect in these wines, given their pale color and delicate nature. Expect to find flavors of roses, violets, strawberries, raspberries and cherries alongside blackberries, freshly ground black pepper, wet leaves and smoke. There’s more than meets the eye in these wines. What to ask for: Ask by style name Alternative(s): A blend of Poulsard with Pinot Noir and/or Trousseau from the Jura, Poulsard wine from Savoie or Switzerland https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/3d81f5a8-18ac-485c-8740-07984c24ec73/Jura+Pinot+Noir.png Tastings - The Jura - #4: Jura Pinot Noir Pinot Noir, native to Burgundy, is one of the world’s most planted red wine grapes, with styles ranging from delicate and aromatic to fruity and plush. In the Jura, a cool northern continental region, much like Burgundy, the vintage is everything, since the weather can vary widely from year to year…but you can still usually expect the wines to be on the delicate and aromatic side. Expect to find light-bodied Pinot Noir wines with silky, almost weightless tannins and tangy acidity, often with aromas and flavors of violets, cranberries, red currants and cherries along with wet leaves and cinnamon spice. What to ask for: Ask by name Alternative(s): A blend of Pinot Noir with Poulsard and/or Trousseau from the Jura https://www.wineluckclub.com/tastings/medium-bodied-savory-red-wines monthly 0.5 2025-09-11 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/0361382b-a326-48fb-bfee-503e238548a6/Cabernet+Franc.png Tastings - Medium-Bodied Savory Red Wines - #1: Cabernet Franc Cabernet Franc is one of the Bordeaux grape varieties, frequently blended with Cabernet Sauvignon and especially Merlot in the Right Bank. But Cabernet Franc is better understood when you can enjoy the variety solo in wines from regions like Chinon and Bourgueil in the Loire Valley, France as well as Italy, Chile, Argentina, Canada, Australia, New Zealand and the USA. Cabernet Franc, as you’ve probably guessed, is related to Cabernet Sauvignon. Though the lesser-known of the two, Cabernet Franc is thought to be a parent of Cabernet Sauvignon, thanks to a natural crossing with Sauvignon Blanc in Bordeaux. Cabernet Franc nevertheless produces the gentler and lighter of the two wine styles. Cabernet Franc wines tend to be light- to medium-bodied, depending on how warm the climate and vintage have been. In the Loire Valley, Cabernet Franc wines like Chinon and Bourgueil have been known for a signature “green” characteristic that can be described as tasting like green bell peppers, jalepeños or leaves. As the climate has changed in recent years, this characteristic has become less noticeable, though it can still be quite pronounced in wines made from grapes in high elevation vineyards in Chile or Argentina. Most Cabernet Franc wines are medium-bodied with assertive, though moderate and silky tannins and high acidity, combined with red fruit flavors like red currant, raspberry and cherry along with violets, dried tobacco and a woody minerality that reminds me of old-school pencil sharpeners. Look out for the “green” note, which could be obvious and demanding or hardly noticeable at all. What to ask for: Ask for a Chinon or Bourgueil Alternative(s): A Cabernet Franc wine from Saint-Nicolas-de-Bourgueil, Saumur-Champigny, Touraine, Anjou Villages, Chile, Argentina, Italy, Canada, Australia, New Zealand or the USA https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/b7bb3ee7-024f-47e0-a8cc-85f009181141/Teroldego.png Tastings - Medium-Bodied Savory Red Wines - #4: Teroldego Teroldego (”teh-roll-deh-go”) grapes are from Trentino-Alto Adige, that wine region in northern Italy where all the road signs are in both German and Italian, and the culture is its own blend of Austrian and Italian alpine beauty. The name Teroldego is thought to derive from “oro” and Tirolo, or the “gold one from Tirolo,” particular during a time when it was popular with the royal court of Vienna. Teroldego is one of Italy’s ancient grape varieties, though for a long time, it was mostly appreciated locally and largely ignored further afield. We have Elisabetta Foradori to thank for bringing Teroldego to international prominence. Her wines were the first I’d ever tried, and one bottle even made our wall of “wines to remember” that my husband and I used to have in our Austin apartment. While we don’t have a wall like that anymore, we did one better: we visited Agricola Foradori during a road trip from our home in Copenhagen to Verona in 2023. I didn’t get to meet Elisabetta herself (one day!), since our schedules didn’t line up, but we did leave with several of her single-vineyard bottlings, and I can assure you, they age stunningly. Teroldego wines tend to be quite darkly colored, though they are medium-bodied with soft, clear tannins and bright, often high acidity. The wines tend to be intensely aromatic, so much so that they used to be used as a blending tool to add more color and aroma to otherwise thin, pale wines. Flavors like red cherry, strawberry, pomegranate and tomato are complemented by a wide variety of savory aromas and flavors, including anything from ink, tar and fresh herbs to dried tobacco, leather and baking spices. What to ask for: Ask by name Alternative(s): Teroldego-based wines from other parts of Italy like Tuscany and Sicily or from the USA, Australia or Brazil https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/48ae856a-c2cb-4999-8950-fac97fb15d3c/Lagrein.png Tastings - Medium-Bodied Savory Red Wines - #5: Lagrein Lagrein (”lah-grine”) is related to Teroldego, another grape variety native to Trentino-Alto Adige in northern Italy. Lagrein wines were once thought so special that they were reserved solely for the nobility and courts as well as the church (of course). But in 1526, local hero and farmer Michael Gasmayr staged a revolt with his fellow workers, demanding - and securing! - the right to drink Lagrein wines. A wine worth fighting for. One of the reasons Lagrein was so coveted was that the grapes are incredibly dark, unusual in Italian wines, much less northern Italian wines. Lagrein grapes have very high concentrations of anthocyanins, the pigment in plants that makes them deeply colored, like açaí, black currants and red cabbage. Lagrein grapes also contribute plenty of tannin, so much so that the wines can be quite harsh and bitter, needing some time to age and soften, at least before modern winemaking methods improved the situation. Lagrein is typically grown on the south-facing slopes around Bolzano, where sunshine is plentiful and it’s surprisingly warm, a necessity for this late-ripening grape. Lagrein wines can be full-bodied, though many winemakers choose to use techniques like long oak aging or gentle pressing to make medium-bodied wines with velvety, approachable tannins upon release. Lagrein wines tend to have high acidity levels complementing the strong tannins, and often have flavors of dark fruits like blackberry, dark cherry and black plum along with dark chocolate, coffee, allspice, dried tobacco and dried herbs. What to ask for: Ask by style name Alternative(s): Lagrein wines from Tuscany, the USA or Australia, Rosato Lagrein wines https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/a5c61db7-f37d-4e4d-841d-3a17bdf9066d/Etna+Rosso.png Tastings - Medium-Bodied Savory Red Wines - #6: Etna Rosso Etna Rosso wines are made up of at least 80% Nerello Mascalese, a grape variety unique to this northeastern part of Sicily, where Mount Etna’s volcanic influence reigns supreme. Nerello Cappuccio, another local red grape variety, can be up to 20% of the blend. The first Etna Rosso wines I tried were from Tornatore, and later, I got to represent their wines when I worked for GALLO. Fast forward a few more years, during which I got to represent Nicosia and I Custodi in other roles, and I finally got to visit Mount Etna myself. My husband and I toured Sicily for our honeymoon in 2021, luckily before White Lotus chose Taormina for its second season and made the area even more popular than it already was. I still have plenty of wine regions yet to visit, but so far, the coolest vineyard I’ve ever seen was on Mount Etna. It’s impossible not to feel Mount Etna’s looming presence all around in northeastern Sicily. Europe’s largest active volcano makes itself noticed with its constant plumes of smoke and broad expanse. Most of its vineyards lie between 1,300 feet (400m) and 2,600 feet (800m), but the elevation doesn’t feel particularly dramatic when you’re there. Hiking up certain streets in Taormina was more physically demanding than walking in several of the broadly sloping vineyards we visited on Etna. We were invited to drive our rental car onto a one-lane “road” that was really just stacked lunar-looking black lava stones, where we left it to walk along the narrower lava stone walls and down into vineyards whose individually-staked vines were hundreds of years old and taller than my 5’10” (178cm) frame. Old palmentos, traditional stone buildings where wines used to be made, dot the landscape, some in ruins. Paths of devastation from previous lava flows bracket the old vines, reminding you that even on sunny, clear days, total destruction is always a possibility. Someone once said to me that the wines from Mount Etna showcase the “dark side of minerality.” I love that description, and rely on it regularly when attempting to articulate that salty, slightly smoky quality that feels alive with tension and unique to wines from Etna. Etna Rossos are tricky appearance-wise, since they’re pale in the glass, but pack a punch structurally, much like Nebbiolo wines from Barolo and Barbaresco. Nerello Mascalese and Nerello Cappuccio are often blended thanks to their complementary natures. Nerello Mascalese wines are pale-colored, but have plenty of acidity and tannin. Nerello Cappuccio offers more color and softens acidity, and doesn’t bring much tannin to the party. Together, they make wines that are excitingly vibrant, bursting with sour cherries, raspberries and blood oranges, along with fresh violets, sun-baked herbs and tobacco. What to ask for: Ask by name Alternative(s): 100% Nerello Mascelese wines https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/7fc5e651-5a5d-4d5f-bbe3-ac7f4372b43f/Medium-Bodied+Savory+Red+Wines+900+x+1200+px.png Tastings - Medium-Bodied Savory Red Wines Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/c1335a49-9bb7-4975-8c9a-d197cc39b9b9/Blaufr%C3%A4nkisch.png Tastings - Medium-Bodied Savory Red Wines - #2: Blaufränkisch Blaufränkisch. (”blauw-frohnk-eesh”) is one of those wines that suffers from poor marketing, simply due to having a decidedly unsexy name. The grape goes by other monikers, but I can’t say that the alternatives really improve things: it’s also known as Lemberger or Blauer Limberger in Germany, Frankovka in Czech Republic and Serbia, Frankovka modrá in Slovakia, Kékfrankos in Hungary and Franconia in Italy. Even with its decidedly central European roots, Blaufränkisch is best known in Austria, where it thrives in regions like Burgenland and Niederösterreich. The “blau” in Blaufränkisch refers to the dark, almost blue color of the grapes, which give these wines a deceptively deep color that makes you think the wines will be massive. Most are medium-bodied, with some edging toward the light end of medium and some edging toward full-bodied, usually thanks to extra ripeness and oak aging. Like many savory wines, Blaufränkisch has noticeable tannins and complementary moderate to high acidity levels. Though the wines are medium-bodied, they can still feel dense and rich, thanks to the prominent tannins and intense, dark flavors, especially the peppery note that delivers spiciness in spades, like getting freshly ground pepper delivered via wine instead of food. Other common flavors include blackberry and black cherry, as well as dark chocolate and cinnamon. What to ask for: Ask by name Alternative(s): Kékfrankos from Hungary, Blauer Limberger from Germany, Frankovka from the Czech Republic and Serbia, Frankovka modrá from Slovakia or Franconia from Italy https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1dd7911d-5e52-42fe-8451-01023aa17fa4/Dolcetto.png Tastings - Medium-Bodied Savory Red Wines - #3: Dolcetto Dolcetto roughly translates to “little sweet one,” which is a so-so description for wines that tend to be fruit-forward, offering the perception of sweetness, but with a bittersweet edge to their dry finish. Dolcetto wines, in contrast to Barbera, tend to have low acidity and plenty of chewy tannins. These wines are an inky dark purple in the glass, and are abundantly fruity, with aromas and flavors of dark cherries, blackberries, blueberries, almond liqueur and licorice. Alba and Dogliani are the two areas best-known today for their Dolcettos, though there are several DOCs for the grape throughout the region. Dogliani, Ovada and Diano d’Alba hold DOCGs for their Dolcetto wines, which is the highest quality classification for a historic area and wine style in Italy. What to ask for: Ask by name Alternative(s): Stick with a Dolcetto wine from Piedmont such as a Dolcetto d’Alba, Dolcetto di Dogliani Superiore, Dolcetto di Diano di’ Alba Superiore, Dolcetto d’Ovada Superiore, Dolcetto d’Acqui, Dolcetto d’Asti or Dolcetto delle Langhe Monregalesi https://www.wineluckclub.com/tastings/medium-bodied-fruity-red-wines monthly 0.5 2025-09-12 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/4b342a54-c8d0-402a-84d0-1ee31285c19a/Grenache.png Tastings - Medium-Bodied Fruity Red Wines - #2: Grenache Grenache is claimed by both Spain and France, so who grew it first is under some debate. Sardinia, too, has its own claim to what they call Cannonau. Europe’s history of border shifting has something to do with this murky provenance, since the kingdom of Aragón (the medieval one, not the modern-day region) used to reign over chunks of land on both sides of the Pyrenees, along with portions of Italy and the Mediterranean islands: Mallorca, Sicily, Sardinia and Corsica. Who brought the grape from which part of the kingdom to the other first isn’t the easiest to determine hundreds of years later. Wherever it started, Grenache is essentially a Mediterranean grape, since it thrives in dry, warm, windy climates. It’s a pretty durable vine, which made it a go-to grape for growers around the Mediterranean and during the early years of viticultural exploration in far-off countries with similar climates, like California in the United States, Australia and South Africa. Grenache often isn’t riding solo, but is instead blended with other grapes, so it can be a bit challenging to pick out exactly what it brings to the party. Generally, wines made entirely from Grenache are on the pale side color-wise, making it easy to confuse them for delicate, thin wines when they’re anything but. Grenache needs a lot of warmth and sunshine to ripen, and when it finally does, there’s a lot of sugar in the grapes. Sugar turns into alcohol thanks to fermentation, so wines with Grenache in the mix might look pale, but they’re what wine people like to call “big” or “hot” alcohol-wise. Keep an eye on the ABV, since it can be high. Tannin-wise, Grenache is more chill, with light or moderate tannins that can feel soft and diffuse. It doesn’t bring a lot of acidity to the table, though what it does bring can be plenty in the right winemaker’s hands. Flavor-wise, watch out for ripe red fruits like strawberries, cherries and red plums. I often taste blood oranges and strawberry fruit leather in Grenache-based wines. If you didn’t grow up eating fruit leather (or its more artificial counterpart, Fruit Roll-Ups), plain old dried strawberries are similar enough to make the point. Spices, actual leather and herbal flavors can also make an appearance thanks to Grenache in these wines. What to ask for: A Grenache-based wine, preferably 100% Grenache, from any country or region, such as the Southern Rhône or Languedoc-Roussillon in France, Rioja, Priorat, Sardinia, Australia, the USA or South Africa Alternative(s): Stick with a Grenache-based wine, preferably 100% Grenache https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/b4a6495e-dc0d-45e5-8fef-58b84d017d9a/Zweigelt.png Tastings - Medium-Bodied Fruity Red Wines - #6: Zweigelt Zweigelt (”tsvy-gelt”) is an Austrian grape, one created by a Dr. Fritz Zweigelt in the 1920s when he crossed two red grapes, Blaufränkisch and St. Laurent, and ended up with a new variety of wine grape that was worth keeping. Zweigelt today is still mostly grown in Austria, where it’s the most-planted red grape, though parts of Germany, the Czech Republic, Slovakia and Hungary have caught on, and Canada, too, has added Zweigelt to its repertoire. Zweigelt, despite its decidedly unsexy name and history, makes some seriously delicious wine. The very first Zweigelt wine I tasted was sold in a one liter bottle one shelf above the bottom in an H-E-B grocery store with a plain, unappealing label. It was the only Zweigelt I could find in Austin at the time, and let’s just say that if I wasn’t looking for a Zweigelt for my wine studies, I never would have bought it. But then once I tried it, I couldn’t stop recommending it to friends. I went on a full-fledged Zweigelt tasting spree for a while, and while my fervor has calmed down, I will still happily recommend these wines. And luckily, there are many, many more options on the market today. Zweigelt wines are usually medium-bodied, though some winemakers make fuller-bodied or lighter styles as well as rosés from the grapes, too. Most Zweigelt wines have a purple-ish tinge to their bright ruby color, though some are darker, particularly if they’ve been oak aged. Look out for dark fruit flavors, like blackberry, black plum and Morello cherry, with a peppery edge that’s sometimes complemented by other spices like cinnamon and anise. What to ask for: Ask by name Alternative(s): Stick with a Zweigelt wine from any region in Austria or Germany, Hungary, Slovakia, the Czech Republic or Canada https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/601538f6-b24c-4b45-8382-20c8473d69c6/Barbera.png Tastings - Medium-Bodied Fruity Red Wines - #1: Barbera Barbera is known for being one of Piedmont’s traditional grapes, but it’s also planted all over Italy and these days, even further afield, in the US, Australia and Argentina. For this tasting, selecting a Barbera from one of the two best-known regions, Asti or Alba, is your best bet to secure a classic Piedmontese example. Barbera d’Asti is a DOCG, which is the highest quality classification for a historic area and wine style in Italy, so the best examples are typically found there. Barbera wines have a reputation for being one of the best pizza-pairing partners in the wine world, right alongside the famous Sangiovese-based Chianti. And for good reason. Barbera wines are deceptively dark in the glass, so that you might think they’ll be big, bold wines with plenty of structure. Instead, these are juicy wines with plenty of acidity and low to moderate levels of tannin, making them exceedingly food-friendly and generally affordable. They’re typically fruit-forward, with aromas and flavors of red and black cherries, blackberries and subtle herbs and spices. Some Barbera wines are aged in oak, in which case they’ll typically have flavors like cocoa, nutmeg and clove, too. What to ask for: Ask by name, preferably a Barbera d’Asti, Barbera d’Asti Superiore, or Barbera d’Asti Superiore Nizza, Tinella or Colli Astiani (the 3 sub-zones of the Barbera d’Asti DOCG) Alternative(s): Barbera d’Alba Superiore, Barbera d’Alba, Barbera del Monferrato Superiore, Barbera del Monferrato, Barbera wines from the US, Australia or Argentina https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/deade409-18f4-4e2a-b1f4-fc598701f806/Merlot.png Tastings - Medium-Bodied Fruity Red Wines - #3: Merlot Merlot grapevines are from Bordeaux, and while its frequent blending partner, Cabernet Sauvignon, is the better-known Bordeaux variety, Merlot is far and away the most-planted grape in the region. And yet, Merlot’s reputation still holds a strange dichotomy: renowned, yet reviled. Twenty years after “the Sideways effect” tanked Merlot sales and forced wineries that had been cranking out boringly overripe wines to shift their focus elsewhere, Merlot-based wines like Petrus, Cheval Blanc, Le Pin and Masseto have never been worth more. Today, Merlot is grown elsewhere in France, too, from Bergerac and Cahors to the Languedoc. In Italy, winemakers are making both monovarietal and blended Merlots in Trentino Alto-Adige, Friuli, Tuscany and Bolgheri. Switzerland, Spain, Austria, Moldova, Bulgaria, Romania and Croatia make wines with Merlot too. Further afield, monovarietal Merlots and Merlot-dominant red blends are made in South Africa, America, Chile, Argentina, Australia and New Zealand. Merlot wines often have flavors of cocoa powder, milk chocolate, dark chocolate, coffee and espresso beans. Basically mocha madness. However. I’m not promising that every single Merlot will include these flavors. Merlot wines are usually medium-bodied, though they can be bigger in warmer climates or vintages. Like most Bordeaux varieties, Merlots have good acidity and grippy, drying tannins, but instead of being fine-grained like Cabernet Sauvignon’s, Merlot’s tannins tend to feel sticky, almost like clay, or peanut butter, if the thought of eating clay doesn’t exactly connote delicious. The first thing I always think of when I think of Merlots are plums. Ripe, fleshy, juicy plums. They’re by no means the only fruit you’ll taste in a Merlot wine, but they’re indicative of the texture that tends to come with the fruit: a velvety, silken quality that characterizes Merlot. It’s this distinctive texture that makes Merlot so appealing, even to wine newbies. Flavors in Merlots can range from red and black plums to blackberries, boysenberries, raspberries, black cherries, blueberries, figs, violets, tobacco leaves, bay leaves, tomato leaves, thyme, mint, eucalyptus, tarragon, fennel, licorice and star anise, truffles, dried mushrooms, wet leaves, vanilla and tonka beans, all before you even get to the range of potential chocolate and coffee flavors. What to ask for: A Merlot-based wine, preferably 100% Merlot from any country or region, such as Bordeaux’s Right Bank, Tuscany, Australia, the USA, Chile, Argentina, South Africa or New Zealand Alternative(s): Stick with a Merlot-based wine, preferably 100% Merlot https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/13cc1a74-adf8-42d4-b1de-a13cc10373f9/Medium-Bodied+Fruity+Red+Wines+900+x+1200+px.png Tastings - Medium-Bodied Fruity Red Wines Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/28f8f186-911a-4159-a8d4-58cd5679bf41/Bierzo+Menc%C3%ADa.png Tastings - Medium-Bodied Fruity Red Wines - #4: Bierzo Mencía Bierzo (”bee-yehr-tho”) is the name of the region and Mencia (”men-thee-ah”) is the name of the grape. If your idea of Spanish wines is that they’re all bold, big, fruity wines, Mencia will surprise you. These are medium-bodied, hauntingly aromatic red wines that are just as versatile and affordable as your go-to Barbera. Bierzo is in northwestern Spain, just inside the huge central region of Castilla y León. Bierzo shares a border with Spain’s northwesternmost region, Galicia, where Atlantic weather cools and soaks the vines. With mountains and hills surrounding much of Bierzo, you’d think the climate would transition to being fully continental, but the western side of the region is largely flat, so the Atlantic still has its way from time to time, making some vintages chilly and wet while others stay toasty and dry. The Mencia wines made here were once pretty basic wines meant for the locals to enjoy, but producers like Alvaro Palacios and his nephew Ricardo Pérez saw the potential in the slate slopes that resembled parts of Priorat on the other side of the country, and quickly enough, the locals started raising the bar on their own wines, too. Most wines in Bierzo are 100% Mencia, though Alicante Bouschet is allowed as a blending partner. The wines tend to be medium-bodied with moderate to high acidity, chalky moderate tannins and red fruit flavors like sour cherry, raspberry, red plum and pomegranate, with some blackberry, tarragon, violets, green olives, smoke, dried tobacco, licorice, cinnamon and that mysterious minerality that is often described as wet slate or crushed gravel. Some Mencía wines are made with semi-carbonic maceration in steel tanks, intended to be juicy, fruity and fresh. Others are weightier wines that can develop with age, usually matured in oak barrels that add spice and dried tobacco flavors to the wines. What to ask for: Mencia from Bierzo Alternative(s): Mencia wines from Ribeira Sacra, Monterrei, Valdeorras https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/b4748782-bba0-454e-b798-096d5a57f6e4/Montepulciano+d%27Abruzzo.png Tastings - Medium-Bodied Fruity Red Wines - #5: Montepulciano d’Abruzzo When I first started studying wine, I found it endlessly confusing that there is a Montepulciano grape variety - the one we’re talking about here - grown in and around a region called Abruzzo…and a village called Montepulciano on the other side of Italy, in Tuscany, where the wines are made from Sangiovese and are called Vino Nobile di Montepulciano. As if wine wasn’t already difficult enough to study… Despite Italy’s penchant for varying the names of foods, grapes and more between regions, most of the time, if someone is talking about a Montepulciano wine, they’re talking about a Montepulciano d’Abruzzo. Abruzzo is a region on Italy’s Adriatic coast, in central Italy east of Rome. The wine region is incredibly varied, with sandy, coastal plains as well as hilly and mountainous terrain, thanks to the Apennines. Where the grapes are grown can dramatically impact the style of wine, with riper, fruitier and less acidic wines usually coming from lower-lying vineyards while the wines with more tannin, acidity and complexity tend to be made from grapes growing at higher elevations. The wines can also be made in easy-drinking, unoaked styles as well as rich, fruity oak-aged styles worthy of aging. There are even sparkling, sweet and rosato (rosé) wines like the famed Cerasuolo d’Abruzzo made from this versatile grape. Most Montepulciano d’Abruzzo wines are DOC wines, though there is a DOCG called Colline Teramane from which the wines are generally of very high quality. Like many Italian red wines, the dominant fruit flavor in these wines tends to be sour red cherry, with the tangy, high acidity to match. You might also find flavors of cranberry, plum, blackberry, oregano, tomato leaf and black pepper. Some wines will have aromas of dried tobacco leaves and leather, and if the wine has been oak aged, it might have flavors of chocolate or mocha. The tannins tend to be moderate with a soft, chalky texture. What to ask for: Ask by name Alternative(s): Montepulciano-based wines from other Italian regions like Lazio, Marche, Molise, Tuscany, Umbria or Puglia. There are also a few Montepulciano-based wines made in the United States, Mexico, Australia and New Zealand that will work here too. https://www.wineluckclub.com/tastings/softly-sparkling-wines monthly 0.5 2025-06-25 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/855fd448-bb29-495e-b37e-3f7c02713acd/Moscato+d%27Asti.png Tastings - Softly Sparkling Wines - #2: Moscato d’Asti Moscato d’Asti is both hugely popular and frequently dismissed. It’s a softly sparkling wine with a low alcohol level and plenty of sweetness that backs up the lush aromas and flavors of orange blossom, fresh peach and ripe grapes. So sure, it’s easily dismissed as an “unserious” wine, best enjoyed sitting outside over lunch (or brunch). But please don’t let those characteristics convince you that these aren’t seriously good quality wines. Moscato d’Asti has been made in Piedmont, one of Italy’s most prestigious wine regions, for more than 150 years using a then-innovative method specially named for the wine made with a grape that’s been grown in the region since Roman times. Muscat Blanc à Petit Grains, which goes by Moscato Bianco in Piedmont, is widely considered the best of the Muscat family, known for its outrageously abundant aromas that you’ll smell long before your nose nears the rim of the glass. For this tasting, look for a Moscato d’Asti, rather than an Asti Spumante, since the latter wines will be fully sparkling instead of softly sparkling, or frizzante. What to ask for: Ask by name Alternative(s): Canelli or Canelli Riserva https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/d97ab4ac-e885-4bfe-b909-019a00ed5dcf/Vinho+Verde.png Tastings - Softly Sparkling Wines - #5: Vinho Verde Vinho Verde (”veen-oh vehr-day”), which translates to “green wine,” sits in the northwestern-most corner of Portugal, a region where Atlantic rain, winds and moderating influences dominate the climate. This is a land of water, with the ocean to the west, the River Minho to the north, bordering Spain, the River Douro and the city of Porto in its south and a whole network of river valleys in between. Technically, there are white, red and rosé Vinho Verde wines, but the white ones are the most widely available. Most Vinho Verde wines are comprised of not one, but several different grape varieties, with Loureiro and Alvarinho as the top two, while others like Pedernã, Avesso and Trajadura are often in the mix, too. These are young wines, hence the “green,” usually enjoyed just months after the harvest. They’re meant to be refreshing, with low alcohol levels and a distinctively subtle fizz from adding CO2 that you can hear when you open the bottle, often with a screw cap, though sometimes with a cork. These wines tend to be light, fresh and softly fruity, with delicate flavors of lime, pear, peach and honeydew melon. There is a second style of Vinho Verde that’s been emerging in recent years. Wines that feature Loureiro or Alvarinho prominently on the label tend to be riper, with more concentrated flavors, higher alcohol levels and less, or even no added fizz. Loureiro-based Vinho Verde wines tend to be more citrus-forward, with flavors of lime, green apple and jasmine, sometimes with honey or pineapple flavors. Alvarinho is the same grape variety as Albariño across the border in Spain’s Rías Baixas, and these wines tend to have flavors of grapefruit, lemon, peach, passion fruit and orange blossom, with the occasional honey or nutty flavors. What to ask for: Ask by name Alternative(s): Txakolí https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/11d765a5-041a-4137-9f28-3586bb54aa43/Lambrusco.png Tastings - Softly Sparkling Wines - #6: Lambrusco Lambrusco enjoyed massive popularity in the 70s and 80s, though it really didn’t do the style any favors in the long run. As always happens during a fad, some producers began to make bulk wines that leaned too far toward fast and cheap in their attempts to meet growing demand, ultimately de-valuing the perception and reputation of Lambrusco, so that many Americans assumed all Lambruscos were sickly sweet wines serving as alcoholic equivalents to soft drinks. Luckily, the fad has long passed, and the focus has shifted back to quality. Lambrusco is from Emilia-Romagna, an Italian region best known for its foods: balsamic vinegar, Parmigiano-Reggiano, Prosciutto di Parma, tortellini, tagliatelle, Mortadella and more. It’s known as “food valley” in Italy, probably the only region where wine doesn’t share the spotlight with the food. Lambrusco, a softly sparkling red (or sometimes rosé) wine, often with just a touch of sweetness, is nevertheless the perfect pairing partner for all of those bold flavors. Lambrusco is made from a family of different grapes like Lambrusco Salamino, Lambrusco di Sorbara and Lambrusco Grasparossa, and producers use a variety of different methods to craft their wines, so it’s not always easy to tell which style of Lambrusco you’re going to get based on the label. Some have a deeper color and more tannin, some are delicate, almost rosés, some are softly frizzante, and some lean more toward a fully sparkling spumante. Quality-focused producers like Lini 910, Cleto Chiarli and Podere Giardino are pretty much always safe bets, whichever style you choose. Look out for red fruit flavors like strawberry, cherry, raspberry and red plum with floral notes, especially violets and roses. There are tannins in these wines, sometimes more than you might expect in a sparkling, though their presence makes them an ideal pairing with burgers in my opinion. There’s always plenty of refreshing acidity, and sometimes, there will be a hint of sweetness that gives just enough balance to the rich flavors and tannins to make you want to take another sip. What to ask for: Ask by name Alternative(s): Brachetto Frizzante, Sangue di Giuda https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/27a46398-726f-4282-8955-487899a95803/Semi-Sparkling+Wines+900+x+1200+px.png Tastings - Softly Sparkling Wines Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/f16fe58a-9046-435f-bbe4-563767c3fcdf/Prosecco+Frizzante.png Tastings - Softly Sparkling Wines - #3: Prosecco Frizzante Prosecco is the go-to sparkling wine for many cocktails, especially spritzes, but please don’t think that makes them too basic to be enjoyed solo. Prosecco can only be made in the Prosecco DOC and Conegliano Valdobbiadene or Asolo DOCG regions in northeastern Italy. Most Prosecco wines are made using Glera, a grape variety known for its fruity pear and floral aromas. The tank method of sparkling wine production is used here to let Glera’s character shine without competing aromas and flavors from lees aging. The area where Prosecco can be grown and produced is huge, but within the larger area is the smaller heart of the region, Conegliano Valdobbiadene (try saying that name that five times fast). This is where terraces built into steep hills support the vines growing between historical villages. As is often true in wine regions, the best wines come from the steepest sites at higher altitudes where machines simply can’t do most of the work. Beyond variations in terroir, there are several styles of Prosecco, including the recently added category of Rosé Prosecco. Keep a careful eye on the dosage levels in Prosecco - there’s a big difference in sweetness between Brut and Extra Dry. For this tasting, look for a Prosseco with the word “frizzante” on the label. Proseccos labeled “spumante” are fully sparkling instead of softly sparkling. What to ask for: Ask by name Alternative(s): Stick with a Prosecco Frizzante, preferably from the Conegliano Valdobbiadene or Asolo DOCGs https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/f9346e44-ac55-4d30-9077-da2c76b3c887/P%C3%A9tillant-Naturel.png Tastings - Softly Sparkling Wines - #1: Pétillant-Naturel Pétillant-Naturel, or Pét-Nat, wines are made using the ancestral method, a centuries-old way of making sparkling wine that doesn’t require as much time or special equipment as the traditional or Charmat (tank) methods. The bottles are typically crown-capped, and the fizz is usually soft and gently bubbly, though there can be wide variances even between two bottles of the same wine. To make a Pét-Nat, there is only a single fermentation. Traditional method sparkling wines like Champagne and Charmat method sparkling wines like Prosecco undergo a first fermentation, then a second one is induced in a pressurized environment, creating and capturing the bubbles. By contrast, Pét-Nats are bottled when the first fermentation isn’t quite finished yet, so that the yeasts continue doing their thing, eating the sugars in the juice and releasing alcohol and CO2, all of which are captured in the bottle, creating a gentle fizz. Many Pét-Nats have low alcohol levels and some cloudiness or yeast sediment at the bottom of the bottle, kind of like kombucha, but there are filtered ones that are clear as glass, too. Pét-Nat wines hit peak trendiness about a decade ago, but sales are still going strong and frankly, they should be, since there are many that are simply delightful and somehow casual, the kind of wines that are perfect for weeknights and summer barbecues. Look for a white, orange or rosé Pét-Nat from any country, made with any grape variety or varieties for this tasting. What to ask for: Ask by name Alternative(s): Rosé de Limoux or méthode ancestrale rosés from Bugey-Cerdon, Clairette de Die or Beaujolais https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/3e1daf31-6ef4-4541-a2d3-acc7488433fe/Franciacorta+Sat%C3%A8n.png Tastings - Softly Sparkling Wines - #4: Franciacorta Satèn Franciacorta is Italy’s answer to Champagne. The story behind the name Franciacorta is up for some debate, but the general theory is that in the 11th century, monks claimed and managed a lot of farmland around Lake Iseo. Since they were monks, the lands became exempt from taxes and started to be called “Francae Curtes,” quite literally “lands free of taxes.” A few centuries later in the 1990s, Franciacorta became an official wine region. The producers in Franciacorta chose to base their new region’s wines on quality, rather than quantity. Franciacorta wines are all made using the traditional method and have longer minimum age requirements than Champagne, some of the strictest in any sparkling wine region worldwide. When you consider that Franciacorta is just two hours’ drive from Milan, it makes sense that the wines would need to be really good to compete with Champagne amongst the fashion set. Today, Franciacorta is more popular than Champagne in Italy, even though the region and its total production is much smaller. Franciacorta wines are made from Chardonnay and Pinot Noir, with some Pinot Blanc and local variety Erbamat. Styles include non-vintage, rosé, Millesimato (vintage) and Riserva (vintage with even longer aging). There’s also a style unique to Franciacorta, called Satèn, which can only be made from Chardonnay and has a lower pressure than Champagne, so the wines’ texture feels smooth, hence the name “satin.” Franciacorta Satèn must be aged for at least 24 months on the lees and must always be Brut, resulting in softly sparkling wines with intense complexity and aromas and flavors like golden apple, lemon, crème brûlée, brioche and hazelnut. What to ask for: Ask by name Alternative(s): Stick with a Franciacorta Satèn https://www.wineluckclub.com/tastings/greek-wines monthly 0.5 2025-06-17 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/36acd412-30d2-4df1-9dfe-75d954a5fafe/Greek+Ros%C3%A9.png Tastings - Greek Wines - #5: Greek rosé Ok, so rosé, as a French word and all, doesn’t sound all that Greek. Nor does the generic “Greek rosé.” But hear me out: Greek winemakers are making incredible rosé wines from their own native grape varieties, and it’s summer as I write this, and rosé pairs with damn near everything, so we’re just going to go with it. There are many, many different types of Greek rosé, some with white grapes like Assyrtiko or Moschofilero in the mix, some with only native Greek varieties, some with international varieties like Syrah, Cabernet Sauvignon or Grenache. If you can find one, try a rosé made entirely from Agiorgitiko or Xinomavro. Xinomavro rosés in particular can be as complex and compelling as the best Bandol rosés from Provence, even with age-worthiness on the table…though I can’t imagine they’ll last all that long anyway. Greek rosés’ color and character vary widely, from the palest salmon-pink to bright ruby, and some rosés might be bright, zippy and refreshing, while others might have subtle tannic structure that begs to be paired with grilled fare. You might find flavors of watermelon, strawberries, raspberries, red currants, or grapefruit, orange peel or apricots, dried herbs, fresh orange blossom or ginger. What to ask for: Ask by name Alternative(s): Stick with a Greek rosé of any style https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1749721059247-AU8P4TY1DRZPVVK7RBNM/Greek+Wines+900+x+1200+px.png Tastings - Greek Wines Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/4110b410-b3ec-4307-9bff-ff5fb45091ba/Agiorgitiko.png Tastings - Greek Wines - #3: Agiorgitiko Agiorgitiko (”ah-your-yee-tee-koh”) is yes, another mouthful of a name, but also the most widely planted red grape variety in Greece. Agiorgitiko is so popular partly because it’s so versatile…which also means that it’s not very easy to sum up what an Agiorgitiko wine does or “should” taste like. There are delicate rosé wines, juicy, light-bodied reds that sometimes undergo carbonic maceration that are delightful served with a chill, and age-worthy, structured and full-bodied Agiorgitiko reds that can stand up to the meatiest of meaty meals. Agiorgitko is also often blended with other red grapes, much like the Bordeaux varieties (Cabernet Sauvignon, Merlot, Cabernet Franc) are frequently blended with each other and other grapes to create robust red blends. The region most closely associated with quality Agiorgitiko wines is its homeland, Nemea, in the Peloppenese in southern Greece, where vines are planted on flatlands, hillsides and on mountainsides, each contributing to a different style. Flavor-wise, your experience will vary greatly depending on which style of wine you’ve found. Agiorgitiko rosés often have flavors of strawberry, raspberry, peach, melon or pomegranate with subtle floral or spice aromas. Light-bodied reds might have flavors of ripe strawberry, blackcurrant and cherries with hints of black pepper. Full-bodied, oak-aged Agiorgitiko wines are generally considered to be the top quality versions, and often have flavors of raspberries, blackberries, blackcurrants, black pepper, nutmeg and vanilla. What to ask for: Ask by style name Alternative(s): Stick with a red Agiorgitiko wine from any region in Greece https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/dccdd176-6bfa-475d-a3ef-4a5875710c4b/Moschofilero.png Tastings - Greek Wines - #4: Moschofilero Moschofilero (”moh-sko-fee-leh-roh”) is an aromatic white grape variety, which means that it might also be polarizing. If you’re a fan of wines made from grapes like Muscat, Gewürtztraminer and Viognier whose aromas leap out of the glass before your nose is even at the rim, you’ll probably love Moschofilero wines. If floral-scented wines remind you of your grandma’s potpourri or bath soaps (as some friends have told me), these wines might not be your thing. The only way to find out though is to try, and in a Wineluck Club tasting, the pressure is off anyway. Moschofilero wines are best known in Mantinia, a region in the Peloponnese in southern Greece, though the grape is planted elsewhere, too. The grapes themselves aren’t technically white - they’re rather like Pinot Grigio in that they tend to have a reddish or grey-ish color that can impart a bronze-y or pinkish color to the wine if there is skin contact in the winemaking process. Much like Vin Gris rosés in France, there are also pale rosé wines made by gently pressing darker-hued Moschofilero grapes in Greece. Moschofilero wines tend to have refreshingly high acidity, lifting the heady aromas and flavors of roses, jasmine, orange blossom, lemon, grapefruit, peach and apricot. What to ask for: Ask by name Alternative(s): Stick with a Moschofilero wine, preferably a still white or rosé wine https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/6d5b59ac-11ca-4086-b3e9-f2f16703a08a/Xinomavro.png Tastings - Greek Wines - #2: Xinomavro Xinomavro (”zee-noh-mahv-roh”) is probably best known today for being a poor man’s Barolo. The comparison isn’t exactly flattering, but there’s usually a kernel of truth in most sayings. In Xinomavro’s case, being a Greek grape variety hasn’t done the wine’s prices any favors, since Greek wine suffered internationally from years of tourists’ ideas of pine resin-flavored Retsina representing the whole of modern Greek wine. Today’s winemakers have adjusted to market demands, and are making wines with their native grapes like the world has never seen before, even if prices and prestige haven’t quite caught up yet. Xinomavro wines get their comparison to Barolo from their pale, brick-red color and contrastingly large structure. High, grippy, grainy tannins and lithe acidity are juxtaposed with sweetly ripe red fruit flavors and abundant aromas of fresh herbs, dried tobacco leaves, olives and spices. These are full-bodied, savory red wines. If you thought of beaches when you thought of Greek wine, in Xinomavro’s case, you’d be wrong. These grapes grow throughout central and northern Greece, and shine in the mountainous parts of Macedonia, particularly Naoussa and Amynteo. What to ask for: Ask for a Xinomavro wine from Naoussa or Amynteo Alternative(s): Stick with a Greek Xinomavro https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/36ecc8f3-ecf0-4c72-ba30-b1388659fe5e/Assyrtiko.png Tastings - Greek Wines - #1: Assyrtiko Assyrtiko (”ah-seer-tee-koh”) wines are some of Greece’s most prestigious and best-known, and are especially common in Mediterranean-focused restaurants the world over. It helps that Assyrtikos are famed for their origins on Santorini, one of Greece’s top tourism destinations. Santorini lies atop a volcano whose collapse created a submerged crater, a caldera, whose eastern edge formed what we know as Santorini today. In addition to its nearly infertile volcanic soils, Santorini is windswept to the point of risking vine breakage, so the vines are trained low to the ground in round wreath-like shapes called kouloura (coil). Weaving the vines into their kouloura shape and carefully managing their growth is a specialized practice, a labor-intensive effort maintained by the few producers on the island keeping traditions and what are often very old vines alive. Most Assyrtiko wines from Santorini and other Greek wine regions are dry, but the grape’s consistently high acidity lends itself well to sweet wines, too, so both styles are produced. The dry Assyrtiko wines can have surprisingly high alcohol levels, though I haven’t experienced any that taste unbalanced, and they tend to have flavors of lime zest, grapefruit, peach, and passion fruit with minerality that comes through as like saline, flint or smoke. Some wines will also have a toasty, honeyed or beeswax-like quality. Some producers partially age their Assyrtiko wines in oak, adding weight and roundness, while others use lees stirring to add creaminess and texture, which can also further emphasize the wines’ smoky, flinty qualities. What to ask for: Ask for a dry Assyrtiko (since sweet wines are also produced) Alternative(s): Stick with an Assyrtiko wine from anywhere in Greece https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/20039827-f398-4223-be4d-7ef4403f1230/Malagousia.png Tastings - Greek Wines - #6: Malagousia Malagousia (”mah-lah-goo-zee-yah”) was once thought to be extinct, but a few determined producers and professors carefully cultivated and studied the variety, then spread the gospel of Malagousia, driving a national revival that has made Malagousia a must-try Greek white. Thought to be from the western part of central Greece, an area called Aitoloakarnania, though it’s now planted all over central Greece and on Aegean islands like Rhodes and Paros. Malagousia wines are both aromatic and full-bodied, though some lean more toward medium-bodied, particularly the ones made in stainless steel tanks, in contrast to those that undergo fermentation and/or aging in oak barrels. There are dry and sweet wines, and both are known for their ability to age well. Malagousia wines are known for flavors and scents that jump out of the glass, like peach, green bell pepper, lime, lemon peel, orange blossom, sage and honey. What to ask for: Ask by name Alternative(s): Stick with a Malagousia, preferably dry https://www.wineluckclub.com/tastings/alsace monthly 0.5 2025-06-11 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/22f54dab-589e-48ab-aa93-8e4e0964aadd/Alsace+Riesling.png Tastings - Alsace - #2: Riesling d’Alsace The best vineyards in Alsace are planted on the sloping foothills of the Vosges mountains, which provide shelter from weather that would otherwise prevent Alsace from getting as much sunshine, warmth and dryness as it happily enjoys. Riesling grapes here aren’t usually at risk of wet weather in the Fall, so they can enjoy their much-needed long, slow ripening seasons without too much concern. This abundant warmth and sunshine creates Rieslings that feel broad on the palate, with fuller bodies and more richness than any other Rieslings I’ve ever tasted, from anywhere else in the world. Flavors like peach, honey, ginger and grapefruit often show up alongside a wet slate-like mineral-y flavor. You can taste Alsace’s abundant sunshine, even though the steely core of acidity never wavers, and you’ll also notice that the alcohol levels in these wines tend to be higher than in many German Rieslings, further contributing to the perception of power and breadth. What to ask for: Ask by name. Most of these wines are dry, though there are often scales on the back labels that can confirm the sweetness level. On the scale, you’re looking for “Sec,” which means dry. Alternative(s): Stick with a Riesling d’Alsace https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/f62cd5b4-11a5-4d4c-98a5-56b9bbbcdae3/Gewurztraminer+d%27Alsace.png Tastings - Alsace - #4: Gewurztraminer d’Alsace However you say it or spell it, Gewürtztraminer (”geh-vurtz-traminer”) in German-speaking countries, Gewurztraminer sans umlaut, as it appears in Alsace, Traminer, or my go-to shorthand, Gewurtz (”geh-vurtz”), this is one of the most polarizing grape varieties and wines I’ve ever witnessed firsthand. Personally, I love a good Gewurtz. I full-on revel in its one-of-a-kind, abundantly floral nose, with aromas of roses, orange blossom, Turkish Delight and sweet lychees, followed by ripe peaches, a ginger-y kick and rich weightiness, almost oiliness, on the palate. I also have friends who full-on detest Gewurtz, saying that it smells like soap and tastes like it, too. Gewurtz is like the cilantro of the wine world. Usually, you’re either into it or you absolutely, viscerally hate it. And is there anything more entertaining than watching someone try something polarizing for the first time? The anticipation! I was lucky enough to capture a picture of one of my good friends who hates Gewurtz at a winery in Eguisheim, in Alsace, France, Léon Beyer, when her nose reached the glass, just before tasting one of their Gewurz wines. I was prepared to see her restraining an expression of disgust, but surprisingly, she loved the wine, so my picture captured her expression of wide-eyed, brow-raising astonishment. In Alsace, Gewurztraminer can be dry, off-dry and even fully sweet, so take a look at the back label to see if there is a sweetness scale to help you find the sweetness level you prefer. What to ask for: Ask by name, preferably a dry or off-dry Gewurztraminer d’Alsace Alternative(s): Stick with a Gewurztraminer d’Alsace, in any style https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/bb30a55b-bca9-4a68-8c9a-6366f35c0cd2/Pinot+Noir+d%27Alsace.png Tastings - Alsace - #6: Pinot Noir d’Alsace Pinot Noir is the sole red exception in Alsace’s world of white wine. The grape has been planted in Alsace for centuries, but only recently has gained recognition for its quality. For many years, Alsace was known for thin, light and unremarkable Pinot Noirs, with some that even bordered on unpalatably underripe. Things have changed, and there are now three Grand Cru territories identified for Pinot Noir in Alsace, along with a wholesale improvement in quality across the board. Warmer Springs haven’t hurt, but there’s also more focus on Pinot Noir in recent years, whereas historically, it was the token red often neglected amidst the wide range of whites most producers already tackle each year. As serious as Pinot Noir is becoming in Alsace, there are still plenty of “rouge léger” wines, intentionally light, chillable and quaffable. The “rouge” versions, on the other hand, tend to be oak-aged, fuller-bodied and even age-worthy, especially from lieu-dit and Grand Cru vineyards. Pinot Noir d’Alsace tends to have tannins that feel soft, silky and velvety. The wines can be quite savory, with flavors of dried leaves, mushrooms, wet slate, dried violets and smoke. They can also lean sweet, with flavors of dried cranberries, ripe cherries, vanilla, cloves and cinnamon. What to ask for: Ask by name Alternative(s): an Alsatian rosé, as these are always made with 100% Pinot Noir https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/d5e6bb76-c68a-4c9d-a2e1-c73c8f9d7607/Pinot+Gris+d%27Alsace.png Tastings - Alsace - #3: Pinot Gris d’Alsace As you’d expect, Pinot Gris goes by its French name in Alsace, though it’s not just the name that differs from its Italian Pinot Grigio counterpart. Alsatian Pinot Gris is often golden, even amber-y bronze in the glass, with aromas and flavors that speak so much more loudly, you might not even recognize the grape connection. Ripe peaches, golden apples and pears are complemented by a honeyed viscosity, smokiness and a ginger-y spice that markedly contrasts the fruity ripe flavors. These wines tend to have a bit of skin contact, hence the deeper color and fuller body, which also comes along with a phenolic bitterness that adds an extra zing to the wines’ acidity on the finish. Many Alsatian Pinot Gris wines come with a touch of sweetness, so it’s worth taking a look at the back of the label to check if the producer has added a sweetness scale. Before you set aside anything but the driest of dry wines though, consider trying a lightly sweet style paired with salty snacks, a combo just as addictive as Kettle corn. What to ask for: Ask by name Alternative(s): Stick with a Pinot Gris d’Alsace, preferably a dry or off dry style https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/17e06eaf-336f-457d-ac77-eade0632efd2/Alsace+900+x+1200+px.png Tastings - Alsace Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/410a92e4-e663-49fd-bca9-7d6e99184767/Cr%C3%A9mant+d%27Alsace.png Tastings - Alsace - #1: Crémant d’Alsace In Alsace, Crémants are made with Pinot Blanc, Auxerrois, Chardonnay, Riesling, Pinot Gris and Pinot Noir…but most are predominantly Pinot Blanc, which also goes by Weissburgunder in Germany and Austria. Pinot Blanc, as the name suggests, is a white grape variety related to Pinot Noir, though it gets nowhere near as much love as its darker-skinned relative and is instead known for making good, but forgettable white wines. In Pinot Blanc’s defense, I’ve had some thoroughly enjoyable wines from the grape, particularly when flavors of ripe pear and spicy dried ginger make an appearance. In Crémant d’Alsace, look out for similar flavors of golden apple, pear, dried ginger and brioche. If you select a rosé Crémant d’Alsace, it will be made entirely from Pinot Noir, as is legally required in this region. You can expect to find flavors like just-ripe raspberries and strawberries and cream in these wines. What to ask for: Ask by name Alternative(s): Crémant d’Alsace Emotion, a style that requires a minimum of 24 months of lees aging https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/60848bf9-1221-4b26-8549-ed43b96948d4/Muscat+d%27Alsace.png Tastings - Alsace - #5: Muscat d’Alsace Muscat isn’t technically a single grape variety, but a name for a family of grape varieties, including Muscat Blanc à Petits Grains, Muscat of Alexandria and Muscat Ottonel. These three family members alone go by a variety of other names, from Moscatel to Moscato to Muskateller and even Zibibbo, and there are even more family members to boot. This convoluted family tree situation is largely thanks to the fact that Muscat and all of its relations are some of the oldest grape varieties known today, enjoyed in ancient Greece and by the prolific Roman vine-spreaders, too. There are many sparkling, sweet and fortified wines made from Muscat varieties from all over the world, but for this tasting, the dry or off-dry styles typical in Alsace work best. While there are variations amongst Muscat family members, most Muscat-based wines have prominent aromas that range from orange blossom and fresh grapes to peaches, honey and orange marmalade. If you’ve ever thought that wine shouldsmell like grapes, Muscat wines will be right up your alley. On the palate, these wines are usually supported by a moderate acidity and body, though in Alsace, they often have extra weight and textural richness. In Alsace, Muscat can be dry, off-dry and even fully sweet, so take a look at the back label to see if there is a sweetness scale to help you find the sweetness level you prefer. What to ask for: Ask by name Alternative(s): Dry or off-dry Muscat wines from Alsace, France https://www.wineluckclub.com/tastings/light-bodied-whites monthly 0.5 2025-06-12 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1748434016784-56WTWCR398YN20FCKN4E/Light-Bodied+Whites+900+x+1200+px.png Tastings - Light-Bodied Whites Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/445342d3-545b-4ffe-b6bc-b084d8af2607/Assyrtiko.png Tastings - Light-Bodied Whites - #6: Assyrtiko Greek wines like Assyrtiko struggled on the export market for a long time, partially thanks to wine labels with Greek characters and grapes no one had heard of, and partially thanks to tourists’ perceptions that all Greek wines tasted like retsina, a wine made with a bit of pine resin, nodding to its historical use sealing clay amphorae. There are good quality retsinas, but there were also plenty served to tourists around Athens that more closely resembled drinking Pine-Sol. Those perceptions have changed drastically over the years as the world has re-discovered the excellent quality and range of Greek wines. These days Assyrtiko wines are sold worldwide, and are especially common in Mediterranean-focused restaurants. It helps that Assyrtikos are famed for their origins on Santorini, one of the Greece’s top tourism destinations. Santorini lies atop a volcano whose collapse created a submerged crater, a caldera, whose eastern edge formed what we know as Santorini today. In addition to its nearly infertile volcanic soils, Santorini is windswept to the point of risking vine breakage, so the vines are trained low to the ground in round wreath-like shapes called kouloura (coil). Weaving the vines into their kouloura shape and carefully managing their growth is a specialized practice, a labor-intensive effort maintained by the few producers on the island keeping traditions and what are often very old vines alive. Most Assyrtiko wines from Santorini and other Greek wine regions are dry, but the grape’s consistently high acidity lends itself well to sweet wines, too, so both styles are produced. The dry Assyrtiko wines can have surprisingly high alcohol levels, though I haven’t experienced any that taste unbalanced, and they tend to have flavors of lime zest, grapefruit, peach, and passion fruit with minerality that comes through as saline, flint or smoke. Some wines will also have a toasty, honeyed or beeswax-like quality. Some producers partially age their Assyrtiko wines in oak, adding weight and roundness, while others use lees stirring to add creaminess and texture, which can also further emphasize the wines’ smoky, flinty qualities. What to ask for: Ask for a dry Assyrtiko (since sweet wines are also produced) Alternative(s): Stick with an Assyrtiko wine from anywhere in Greece https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/fcb51637-6016-4e2a-9c79-35ad927b6354/Rueda.png Tastings - Light-Bodied Whites - #2: Rueda Rueda (”roo-ay-dah”) isn’t located where you’d guess a white wine region would be. It’s smack-dab in the middle of Spain, northwest of Madrid and southwest of Valladolid. The Duero river is this region’s key feature, cutting across the Meseta Central, Spain’s high elevation inner plateau. It might not feel like it when you’re there, looking across what seems to be mostly flat or undulating land, but the vineyards lie at 2,300-2,600 feet (700-800m) altitude, creating almost desert-like conditions, where the summer days are hot and dry but cool nights keep the grapes from ripening too soon and losing their acidity. Verdejo (”vehr-day-ho”) is the name of the region’s signature grape, sometimes bottled solo and sometimes blended with Sauvignon Blanc, though a few other white grapes are also allowed. Wines labeled DO Rueda are usually blends. Most Rueda wines are light-bodied and refreshingly zippy, the kind of wine I always craved when eating tacos in Texas. Some producers use lees stirring and aging or the occasional oak aging to add body, texture and complexity to the wines, with creamy, smoky or toasty aromas and flavors. If you’re into Sancerre or Sauvignon Blanc, these wines will be right up your alley, and will usually cost less, too. Expect to find aromas and flavors of white grapefruit, lime, white peach, honeydew melon and almonds with herbal-y dill and fennel in the mix. These wines might smell fruity, but they’re refreshingly dry and lively on the palate, hitting your tongue with a jolt of acid that awakens every taste bud. What to ask for: Ask by style name Alternative(s): Rueda Verdejo (comprised of at least 85% Verdejo) or Rueda Sauvignon Blanc (comprised of at least 85% Sauvignon Blanc) What to ask for: Ask by name https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/ce18144a-d35b-47df-a83c-021540ba01c3/Vinho+Verde.png Tastings - Light-Bodied Whites - #1: Vinho Verde Vinho Verde (”veen-oh vehr-day”), which translates to “green wine,” sits in the northwestern-most corner of Portugal, a region where Atlantic rain, winds and moderating influences dominate the climate. This is a land of water, with the ocean to the west, the River Minho to the north serving as the border with Spain, the River Douro and the city of Porto in its south and a whole network of river valleys in between. Technically, there are white, red and rosé Vinho Verde wines, but for this tasting, we’re focusing on just the white ones. The ones that are most widely available anyway. Most Vinho Verde wines are comprised of not one, but several different grape varieties, with Loureiro and Alvarinho as the top two, while others like Pedernã, Avesso and Trajadura often in the mix, too. These are young wines, hence the “green,” usually enjoyed just months after the harvest. They’re meant to be refreshing, with low alcohol levels and a distinctively subtle fizz from adding CO2 that you can hear when you open the bottle, often with a screw cap, though sometimes with a cork. These wines tend to be light, fresh and softly fruity, with delicate flavors of lime, pear, peach and honeydew melon. There is a second style of Vinho Verde that’s been emerging in recent years. Wines that feature Loureiro or Alvarinho prominently on the label tend to be riper, with more concentrated flavors, higher alcohol levels and less, or even no added fizz. Loureiro-based Vinho Verde wines tend to be more citrus-forward, with flavors of lime, green apple and jasmine, sometimes with honey or pineapple flavors. Alvarinho is the same grape variety as Albariño across the border in Spain’s Rías Baixas, and these wines tend to have flavors of grapefruit, lemon, peach, passion fruit and orange blossom, with the occasional honey or nutty flavors. What to ask for: Ask by name Alternative(s): Stick with a Vinho Verde, with or without a grape variety like Loureiro or Alvarinho on the label https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/0e7f5b72-1cc4-4622-84a7-1c879d6c7c83/Aligot%C3%A9.png Tastings - Light-Bodied Whites - #4: Aligoté When I lived in Burgundy, France pre-Covid, Aligoté (“ah-lee-goh-tay”) was just beginning its recent rise in reputation. For most of its lengthy existence in the region, Aligoté has been treated like a second-class citizen, relegated to being used in cocktails like the famous Kir, a blend of crème de cassis (a blackcurrant liqueur) and Aligoté wine. I even had classmates who proclaimed that was all Aligoté was good for: being used as a blending wine in cocktails. Luckily, there are producers who have recognized Aligoté’s potential, particularly when planted in better sites, the ones that have always been reserved for the region’s famed Chardonnay grapes. Bouzeron in particular has become a hotbed for quality Aligoté. Some top Burgundy producers have begun adding Aligoté wines to their offerings, further increasing the wines’ reputation. Aligotés tend to have racy acidity and a lean body, qualities that once bordered on the wrong side of under-ripe, therefore making the wines good candidates for blending with sweet blackcurrant liqueur, softening those harsh edges. These days though, winemakers know how to coax ripeness out of the grapes, resulting in wines that still have racy acidity and light bodies, but in an enjoyably refreshing way, rather than face puckeringly tart. Aligoté wines tend to have flavors of green apple, white peach, lemon and acacia flowers, sometimes with a minerality that tastes like saline or wet stones. A few producers age their wines in oak barrels, adding some roundness and body, but it’s not common. What to ask for: Ask by name Alternative(s): Stick with an Aligoté, preferably from Bouzeron https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/3a78bbf0-5526-40b5-a845-b828005433a9/Verdicchio.png Tastings - Light-Bodied Whites - #3: Verdicchio Verdicchio (”vehr-dee-kee-oh”) makes an appearance in many Soave wines, where it goes by Trebbiano di Soave, but it shines solo in the Marche, as well as other parts of the Veneto and Lombardy. Its best-known rendition is as Verdicchio dei Castelli di Jesi, a mouthful of a name, which holds DOCG status, though Verdicchio di Matelica, also a DOCG in the Marche, is just as delicious and often fuller-bodied. Verdicchio gets its name from the grapes’ color, “verde,” or green grapes. It’s an apropos name beyond the grape color though, since many of the wines offer a bitter green almond flavor that also veers toward sweet almond or marzipan in riper versions. Verdicchio is incredibly versatile, and is used to make both simple and age-worthy still wines as well as sparkling ones. It’s one of the Italian whites that can handle some oak, even small amounts of new oak on occasion. Most Verdicchios are made in stainless steel or concrete vessels though, aiming for freshness over the vanilla-y roundness oak aging imparts. Lees stirring is common, adding some creaminess texturally. Beyond the almond, aromas and flavors of lemon, white flowers and peaches are common, while aged Verdicchio often has a smoky, flinty characteristic, much like Pouilly-Fumé. Perhaps this is why Verdicchio proposed as an Italian alternative to Sauvignon Blanc. What to ask for: Ask by style name Alternative(s): Stick with a Verdicchio-based wine, preferably from the Marche, where Verdicchio dei Castelli di Jesi and Verdicchio di Matelica are made, or a Verdicchio from Lombardy, or a 100% Trebbiano di Soave https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/7d598b19-5cca-4388-ab49-9e0d86b58d79/Picpoul+de+Pinet.png Tastings - Light-Bodied Whites - #5: Picpoul de Pinet Every time I’ve studied Picpoul de Pinet (”peek-pool deh pee-nay”) for a wine exam, I’ve had to go back and check the spelling, because in this appellation, the grape is spelled “Piquepoul” and the place is spelled “Picpoul.” Because of course. As if French appellations weren’t complicated enough for foreigners as it is. That said, if you ask for a Picpoul wine, skipping the “de Pinet,” your local retailer will still know what you’re talking about. West of Montpellier, along France’s southern coast, there’s a little village called Pinet that’s surrounded by vineyards. Pinet also overlooks the Bassin de Thau, a coastal saltwater lagoon where oysters and mussels are farmed, forming the basis of how most visitors are first introduced to the wines: as the must-have pairing with oysters. In France, the Loire Valley’s Muscadet and Picpoul de Pinet are often the go-to oyster wines. Even if you’re not a fan of mollusks, you can still channel the Mediterranean coast in your own backyard while sipping Picpoul de Pinets full of flavors of citrus, green apple, melon, white flowers, saline and wet stones. What to ask for: Picpoul de Pinet Alternative(s): Muscadet Sèvre et Maine, Muscadet, Muscadet Coteaux de la Loire, Muscadet Côtes de Grandlieu, preferably with “sur lie” on the bottle (unless a cru communaux is added to the appellation name, such as Clisson, Gorges or Le Pallet) https://www.wineluckclub.com/tastings/loire-valley-whites monthly 0.5 2025-09-05 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/581c7d06-8e30-4521-b482-ae2389779ac1/Vouvray.png Tastings - Loire Valley Whites - #3: Vouvray Vouvray (“Voov-ray”) lies just east of Tours, in the Touraine region in the central Loire, and the wines here are made from Chenin Blanc, usually grown on slops overlooking the Loire river. Chenin Blanc is a highly versatile grape, with wines made in styles ranging from still to sparkling, dry to sweet. Vouvray, too, does it all, so be sure to look for Vouvray Sec, indicating the dry, still wine style that fits best in this tasting. If you see “demi-sec” or “moelleux” on the bottle, the wine will be off-dry or sweet, which isn’t recommended for this tasting. Chenin Blanc is often considered the most romantic of grapes, the kind of wine you envision sipping on a blanket spread under an old tree on a perfectly warm, sunny day. Chenin Blanc has bracingly high acidity, and it often sneaks up on you as the wine lingers on your palate. Vouvray’s aromas and flavors can include green or golden apple, pear, lemon, honey, quince paste, chamomile and smoky aromas sometimes described as wet wool or lanolin. What to ask for: Ask by name Alternatives: Montlouis-sur-Loire, Anjou https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/94b1e82d-7ddf-4bfc-9947-fb2e51cf0625/Coteaux+du+Layon.png Tastings - Loire Valley Whites - #6: Coteaux du Layon Coteaux du Layon (”koh-toh doo lay-yon”) is a region in Anjou-Saumur in the central Loire that lies west of Saumur, along slopes that flank both sides of the Layon river, a tributary of the Loire. In Coteaux du Layon, sweet white wines are made from botrytis-affected Chenin Blanc grapes. Botrytis cinerea, AKA Noble Rot, is a mold. The same fuzzy mold that ruins strawberries. Weirdly though, when botrytis affects wine grapes in just the right way, Goldilocks-style, perfectly ripe grapes will start to shrivel on the vine as teensy little filaments of botrytis mold poke through the skins, dehydrating them and altering the juice’s flavor. All the technology in the world still hasn’t been able to replace the highly trained pickers who hand-select one perfectly moldy grape at a time for weeks on end during harvest. Some of the world’s most famous sweet wines, including Sauternes, Barsac, Tokaji and Trockenbeerenauslese Rieslings are made from botrytized grapes, so “Noble Rot” really is quite apropos. Botrytis adds aromas and flavors of preserved lemon, dried apricot, baked apple, honey and orange marmalade. Coteaux du Layon wines, made from high-acid Chenin Blanc grapes, retain plenty of acidity that balances the richness and sweetness contributed by botrytization, much like how the best lemonades have just the right amounts of sugar and acid to be addictively delicious. What to ask for: Ask by name Alternative(s): Bonnezeaux, Quarts de Chaume, Coteaux du Saumur https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/818322bf-f7d4-4e6d-933d-1f8e3efb5c17/Savenni%C3%A8res-2.png Tastings - Loire Valley Whites - #4: Savennières Savennières (”sah-vun-yehr”) is a small region just west of Angers in the Anjour-Saumur region of the central Loire. Savennières wines are made from Chenin Blanc, like in Vouvray, but here, they’re all fully dry and known for being riper, fuller-bodied and more concentrated than Vouvray wines, though some can seem restrained to the point of austerity when young. Some producers choose to aim for fruitier, less austere wines, while others are even experimenting with partial use of new oak barrels, adding richness and toasty vanilla and caramel-y flavors to the wines. Made with Chenin Blanc, Savennières wines are known for their high acidity and aromas and flavors of green or golden apple, pear, lemon, honey, quince, chamomile and smoky aromas sometimes described as wet wool or lanolin. What to ask for: Ask by name Alternative(s): Savennières La Roche aux Moines, Saumur, Coulée de Serrant (a prestigious monopole appellation) https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/130fbe22-8240-467a-98d4-1f90d5a3e81e/Sancerre.png Tastings - Loire Valley Whites - #1: Sancerre Sancerre (”sahn-sehr”) is purportedly one of Taylor Swift’s favorite wines, for all the Swifties out there. For the rest of us, Sancerre, located in Central France in the Loire Valley, is already one of the world’s most famous wine styles, which is a pretty solid endorsement as it is. For some, Sancerre is the gold standard for Sauvignon Blanc, much like White Burgundy is the gold standard for Chardonnay. While I’m more inclined to approach individual wines each on their own merits, there is something to be said for the Sancerre style. Sancerre lies in the Loire’s east, closer to Burgundy than to the Atlantic, which is reflected in the continental climate. In this region, hillside slopes maximize sunlight and warmth, and the most prestigious wines come from the famed terres blanches, the same Kimmeridgian limestone and marl soils known in Chablis. Silex soils are also well known, offering a more flinty or smoky edge in the wines. Sauvignon Blanc vines dominate vineyard plantings, as the region’s signature grape. A combination of a cooler climate with less sunshine and differing winemaking techniques contributes to Sancerre’s distinctive style: restraint, rather than fruitiness. Subtlety, rather than boldness. Sancerre wines still carry Sauvignon Blanc’s distinctive “green-ness,” with racy acidity and aromas and flavors of fresh-cut grass, green bell pepper, grapefruit and gooseberry, but the aromas aren’t usually leaping out of the glass the way they do with most New Zealand Sauvignon Blanc wines. Winemakers in Sancerre tend to prefer warmer fermentation temperatures that reduce the fruit expression, and some even use old oak casks or age the wines on lees, adding more roundness, texture and weight to the wines, making them feel creamier on the palate. What to ask for: Ask by style name Alternative(s): Menetou-Salon, Quincy, Reuilly, Coteaux du Giennois https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/d06b3691-eabb-4690-9d13-e5d038e21262/Loire+Valley+Whites+900+x+1200+px.png Tastings - Loire Valley Whites Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/58ae3a13-42b4-4960-80c3-ec07de118535/Pouilly-Fum%C3%A9.png Tastings - Loire Valley Whites - #2: Pouilly Fumé Pouilly Fumé (”pwee-yee foo-may”) and Sancerre border each other, divided by the Loire river as it heads south toward Nevers. Pouilly Fumé lies on the eastern side of the river, where the hills are fewer, though the soil types mimic each other, with the same prestige given to the Sauvignon Blanc vines grown in terres blanches (Kimmeridgian limestone marl) and silex soils. In Pouilly-Fumé, named for the village of Pouilly-sur-Loire, with the added “fumé,” which means “smoky,” the wines are, unsurprisingly, known for their flinty, smoky character. When compared to Sancerre, these wines are often rounder, weightier, and even more restrained. As Sancerre’s fame has grown, so has Pouilly Fumé’s. Some seek an alternative when they can’t get their favorite Sancerres, and some simply come to prefer the Pouilly Fumé style. Expect to find Sauvignon Blanc’s “green” character, with flavors of fresh cut grass, green bell pepper, grapefruit, gooseberry or passion fruit, but with far more subtlety than you’d experience in a New Zealand Sauvignon Blanc. Like in Sancerre, winemakers sometimes use old oak casks or lees aging to add roundness, texture and weight to the wines. What to ask for: Ask by name Alternative(s): Menetou-Salon, Quincy, Reuilly, Touraine https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/6e3dcc09-7649-4ca2-af33-0f8140a43fe3/Muscadet.png Tastings - Loire Valley Whites - #5: Muscadet All the way in the western part of the Loire, bordering the Atlantic, lies Muscadet (”moo-scah-day”) and its counterparts, regions within the Pays-Nantais portion of the Loire, named for the city of Nantes. Melon is the grape variety that dominates here, a grape that can handle the chilly, humid, maritime climate. Melon itself is considered a pretty “neutral” grape variety, with aromas and flavors of green apple and lemon, so the best Muscadet wines are aged “sur lie,” or on the lees. Just like Palomino Fino in Sherry, the wines here get more flavor from the winemaking process than from the grape itself. Lees are primarily composed of dead yeast cells and grape skin particles, which sounds gross but is critically important in regions like Champagne and the Jura. After the yeasts have eaten the grapes’ sugars, producing alcohol and CO2 during fermentation, they can be intentionally left in contact with the wine, known as aging “sur lie,” which adds bread-y, brioche-y, nutty flavors and a richness and texture that contributes complexity and interest. There are several appellations making these wines, including Muscadet Sèvre et Maine (the largest and best-known), Muscadet, Muscadet Coteaux de la Loire and Muscadet Côtes de Grandlieu. Wines from any of these appellations will work for this tasting. Look for the words “sur lie” on the bottle, an indication of the lees aging. Some winemakers are also experimenting with skin contact and fermentation in barrels, amphora or concrete eggs to add further complexity to the wines. What to ask for: Muscadet Sèvre et Maine, Muscadet, Muscadet Coteaux de la Loire, Muscadet Côtes de Grandlieu, preferably with “sur lie” on the bottle (unless a cru communaux is added to the appellation name, such as Clisson, Gorges or Le Pallet) https://www.wineluckclub.com/tastings/spanish-reds monthly 0.5 2025-07-27 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/a1aa675f-b33e-4055-87c0-4e2d329a99ca/Ribera+del+Duero.png Tastings - Spanish Reds - #3: Ribera del Duero In Spain’s inner plateau, the Meseta Central, there are acres and acres of knotty old vines clambering their way up out of dry, crumbly, often reddish soils. Ribera del Duero is a region that lies in northwest Spain, in Castilla y León, running along the Duero river, which flows all the way through Spain and Portugal into the Atlantic. Even with the river nearby, Ribera is a very dry region with seriously dramatic weather. The altitude here ranges between 2,300-3,280 feet (700-1000m), even though most vineyards seem to be only gradually undulating when you’re standing in them. The high altitude results in huge diurnal temperature shifts, so that there can be as much as 40 degrees’ difference between day and night, along with cold winters and crazy hot summers. It’s a spectacular landscape, and the wines made here are equally bold. In Ribera del Duero, Tempranillo is the star grape, just like in Rioja, but that’s pretty much where the similarities end. Here, Tempranillo goes by the name “Tinto Fino” or “Tinta del País,” and in this region of extremes, the vines behave differently, producing grapes with thick skins and small berries, resulting in deeply colored wines with rich, ripe flavors. Though winemaking has been happening in Ribera del Duero for thousands of years, the region became famous thanks to Bodegas Vega Sicilia, which started in 1864, crafting wines based on Tempranillo, but with Bordeaux varieties like Cabernet Sauvignon and Merlot in the mix. Even as Vega Sicilia’s global prominence grew, it took until 1982 for Ribera del Duero to become a Denominación de Origen in Spain’s wine classification system. Since then, more and more winemakers are recognizing the value in the old, knotty Tempranillo vines that have adapted and survived for decades. Today’s Ribera del Duero wines are at least 75 percent Tempranillo, and winemakers can use Cabernet Sauvignon, Merlot or Malbec for the remainder, along with small amounts of Garnacha and Albillo, a local white grape. Ribera del Duero wines are typically deeply colored with sweet, ripe fruit flavors like black cherries, dried strawberries, blackberries and blackcurrants, with spices from oak aging like vanilla and cinnamon and soft, ripe, grippy tannins. The huge diurnal temperature swings leave the grapes with plenty of acidity, so that even though the wines are rich and ripe, they still tend to have high acidity levels. What to ask for: Ask by name, preferably a Ribera del Duero Crianza, Reserva or Gran Reserva Alternative(s): Toro red wines https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/fefa9aa2-8380-47ad-b1d4-4c37ffd68298/Bobal.png Tastings - Spanish Reds - #5: Bobal Bobal is one of Spain’s most-planted grape varieties, neck-and-neck with Garnacha in terms of acreage, though you still might never have heard of it. Derived from the Latin “bovale,” meaning “bull,” these vines’ grape bunches are supposedly shaped like the head of a bull. For a long time, Bobal wines were considered “rustic,” a euphemism for wines that only the locals would choose to drink. This is because Bobal is one of those grapes that doesn’t ripen evenly, like Zinfandel, so if not carefully managed, rough, underripe tannins can make their way into the wines. Luckily, producers are better equipped these days to manage the vines and mitigate the risk of unripe grapes, making better and better wines from Bobal, especially from decades-old vines that have adapted well to their environment over the years. Bobal is well-equipped to handle hot, dry days and drought-level conditions, with thick skins and the ability to retain high acidity even through sweltering summers in Utiel-Requena, its original home. Some red Bobal wines are made with semi-carbonic maceration in stainless steel tanks, intended to be fresh, fruity and light- to medium-bodied. Other producers are returning to ancient winemaking practices by using large clay jars called tinajas for fermentation and aging. Still other producers are aging Bobal wines in oak to increase complexity, creating wines with medium- to full-bodies, moderately high, soft tannins, piercing acidity and concentrated flavors of blackberry, black cherry, pomegranate, chocolate, licorice, black tea, violets, rosemary and black pepper. What to ask for: Bobal from Utiel-Requena Alternative(s): Bobal from Manchuela https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/84b1e91a-d015-41e9-b7b5-ce331e8bf0de/Spanish+Reds+900+x+1200+px.png Tastings - Spanish Reds Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/77bce20c-faf8-4b98-9017-b16c9bd8a48e/Bierzo+Menc%C3%ADa.png Tastings - Spanish Reds - #4: Bierzo Mencía Bierzo (”bee-yehr-tho”) is the name of the region and Mencia (”men-thee-ah”) is the name of the grape. If your idea of Spanish wines is that they’re all bold, big, fruity wines, Mencia will surprise you. These are medium-bodied, hauntingly aromatic red wines that are just as versatile and affordable as your go-to Barbera. Bierzo is in northwestern Spain, just inside the huge central region of Castilla y León. Bierzo shares a border with Spain’s northwesternmost region, Galicia, where Atlantic weather cools and soaks the vines. With mountains and hills surrounding much of Bierzo, you’d think the climate would transition to being fully continental, but the western side of the region is largely flat, so the Atlantic still has its way from time to time, making some vintages chilly and wet while others stay toasty and dry. The Mencia wines made here were once pretty basic wines meant for the locals to enjoy, but producers like Alvaro Palacios and his nephew Ricardo Pérez saw the potential in the slate slopes that resembled parts of Priorat on the other side of the country, and quickly enough, the locals started raising the bar on their own wines, too. Most wines in Bierzo are 100% Mencia, though Alicante Bouschet is allowed as a blending partner. The wines tend to be medium-bodied with moderate to high acidity, chalky moderate tannins and red fruit flavors like sour cherry, raspberry, red plum and pomegranate, with some blackberry, tarragon, violets, green olives, smoke, dried tobacco, licorice, cinnamon and that mysterious minerality that is often described as wet slate or crushed gravel. Some Mencía wines are made with semi-carbonic maceration in steel tanks, intended to be juicy, fruity and fresh. Others are weightier wines that can develop with age, usually matured in oak barrels that add spice and dried tobacco flavors to the wines. What to ask for: Mencia from Bierzo Alternative(s): Mencia wines from Ribeira Sacra, Monterrei, Valdeorras https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/77abddd7-d1b5-4f7a-93ff-0dc090a85a9f/Monastrell.png Tastings - Spanish Reds - #6: Monastrell Monastrell, AKA Mourvèdre, is best known as the “M” in “GSM,” the Grenache-Syrah-Mourvèdre blend that comprises most Southern Rhône reds and their look-alikes in other countries. But Monastrell, which goes by Mourvèdre in France and Mataro in Australia, stands alone on occasion, too. Some of the world’s most prestigious Mourvèdre wines are made in Bandol in Provence by Domaine Tempier. It shouldn’t be surprising, then, that Monastrell thrives on the other side of the Pyrenees, too, especially given that it’s a grape with thick skins and the all-important ability to tolerate drought and the intense summer heat one regularly expects around the Mediterranean. In Spain’s Murcia region, southwest and further inland from Valencia, Jumilla and Yecla create Spain’s answer to Bandol’s Mourvèdres. In high elevation sites with cool nights, these regions produce wines that are dry, savory and powerful with ripe, dark fruit. Thick, coarse tannins are common, emphasizing the wines’ earthy dryness. There are usually plenty of dark fruit flavors, like blackberry and dark cherry, but the vast array of savory aromas and flavors tends to take center stage, since the wines are usually dry and earthy, with flavors of cocoa powder, violets, licorice, black pepper, smoked meat, tobacco, olives and dried herbs. What to ask for: Monastrell from Jumilla or Yecla Alternative(s): Monastrell from Alicante, Valencia, Bullas, La Mancha https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/8a0c3b5a-cb4a-4bd3-b636-0536929614c6/Priorat.png Tastings - Spanish Reds - #2: Priorat Priorat (”pree-or-aht”) is in Catalunya (or Catalonia, if you prefer), that part of Spain where Catalan is widely spoken and your Spanish language skills will only get you so far. The wine regions surrounding Barcelona benefit not just from the big city sales and spill-over tourism, but from a culture, history and winemaking that’s all their own. Just 90 miles (145 km, or about 2 hours for everyone else who understands distance by drive time) southwest of Barcelona, Priorat lies just inland from the Mediterranean coast, in a region where mountains dictate the growing conditions, stairways lead to heaven and the soils are called “licorice.” Priorat is a pretty small region, and is Spain’s only other DOQ (or DOCa, as its called in Rioja), the highest classification for a wine region in Spain. Priorat is nested inside Monstant, a wine region that forms almost a complete donut around Priorat. Inside the donut, Priorat is protected from cold Atlantic winds by the Serra de Montsant mountain range in the north, and from too much Mediterranean influence by the Serra de Llaberia range to the south. Inside this sheltered donut are crazily steep vineyards called “costers” where the work can really only be done by hand, even when there are terraces, some once hand-built by Carthusian monks. Speaking of the monks, Priorat retains a semi-mystical status thanks to the story and monastery ruins of the Cartoixa d’Escaladei, a Carthusian priory established on the site of the “ladder to God” (Scala Dei), a place where a shepherd saw a staircase appear upon which angels ascended to heaven. The priory gave its name to Priorat, along with the pilgrims, now tourists, who visit to see the monastery and taste the region’s world-famous wines. Garnacha and Cariñena (Carignan) are the primary grape varieties, though there are both local and international varieties like Cabernet Sauvignon, Pinot Noir, Merlot and Syrah that are allowed to comprise small portions of the blend. Garnacha and Cariñena grow all over Spain, and what makes them special in Priorat is the unique growing conditions, nestled between mountain ranges amongst sun-drenched slopes, along with cool nights and a special soil called llicorella (”yee-kor-eh-yah”), AKA licorice. Llicorella is so-named because of its color, a dark reddish-brownish-blackish slate with particles of sparkly mica that reflects light and heat back onto the vines, keeping them toasty even during cool nights. The slate splits easily into vertical layers, allowing the vines’ roots to push deep down into the soils in search of limited water. Taste-wise, yes, some people do claim to taste licorice, though there is no legitimate connection with the soils for this, sorry. And if you’re afraid of licorice, don’t worry, you might not taste it at all. These deep, dark, richly flavored wines are known to taste like black cherries, plums, black currants, figs, cocoa powder, cinnamon, and herbs like mint, lavender and thyme. Expect to find big, dusty tannins, moderate acidity and high alcohol levels structure-wise. What to ask for: Ask by name Alternative(s): Montsant, Campo de Borja, Méntrida https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/0287f9c6-6680-4f47-8857-cd14288f350c/Rioja.png Tastings - Spanish Reds - #1: Rioja As an American, I pronounce Rioja like “ree-yo-ha,” though I find it endlessly endearing that the Brits tend to prefer “ree-ock-ah” instead. However you say it, Rioja, the region and wine style, is Spain’s oldest Denominación de Origen, having celebrated its 100th anniversary as an officially designated wine region this year, though winemaking in the region has been practiced since way back in BC times. Tempranillo is Rioja’s signature grape, and must make up at least 75% of all of its red wines. There are plenty of blending partners though, with the top 4 being Garnacha, Graciano, Mazuelo, and Maturana tinta, and small amounts of other grapes like Cabernet Sauvignon are allowed too. White grape varieties are also allowed to be blended into the red wines in small amounts, just like Viognier is sometimes added to Syrah in the Côte-Rôtie. Rioja is a really big region in northern Spain, stretching 62 miles (100 km) from end to end, winding from northwest to the southeast along with the Ebro river as it heads toward the Mediterranean Sea. Vineyard altitudes can reach as high as 2,950 feet (900m) or lie in low floodplains, flush with alluvial stones and sand. Weather patterns change dramatically along the way, going from a cooler, wetter Atlantic climate in the north to a warmer, drier Mediterranean one in the south. While it’s impossible to capture all of this variation simply, Rioja has 3 defined sub-regions: Rioja Alta and Rioja Alavesa in the north, and Rioja Oriental in the south. Rioja is best-known for its “traditional” wines, aged for long periods of time in 225-liter barrels, specifically American oak barrels. This is partly due to Bordeaux’s historical influence on Rioja, a region where 225-liter French oak barrels are commonly used to age top wines. It’s also thanks to Spain’s relationship with the Americas, once a territory filled with missionaries and conquistadors, from which oak was more cheaply purchased and shipped transatlantically than neighboring French oak. There are plenty of producers who still adhere to these specific aging practices, but the reality is that there’s a broad spectrum of wine styles and winemaking practices, before and after any oak aging. The “modernists” are just as varied, from 100% French oak barrel aging to cement or amphora fermentation and aging. Some bodegas in Rioja make both “traditional” and “modern” wines, like Marqués de Riscal, Muga and Marqués de Murrieta. How the wine is made and aged will of course impact how the wine tastes. Rioja’s reds are usually medium-bodied, but they can occasionally be full-bodied too, with chalky tannins that wipe across the inside of your cheeks behind velvety fruit flavors. The coolest thing about Rioja’s reds, in my opinion, is the wild range of flavors that can come out with age. Younger Rioja wines tend to showcase dried strawberries, sour cherries, leather and the occasional hint of soy sauce or teriyaki. In older Riojas, I’ve tasted fresh dill, pickles, hoisin sauce and sweet tobacco leaves in wild rides of scents and flavors that are impossible to forget. There’s a sweet and sour quality to most Riojas that is as addictive as the sauce. What to ask for: Rioja Reserva, in a traditional or modern style Alternative(s): Rioja, Rioja Crianza, or Rioja Gran Reserva https://www.wineluckclub.com/tastings/sparkling-rose monthly 0.5 2025-06-20 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/8761027f-83ce-476d-8fd6-0103a465ec9b/Ros%C3%A9+Saign%C3%A9e+Champagne.png Tastings - Sparkling Rosé - #2: Rosé Saignée Champagne Rosé saignée Champagne is usually dark pink or even light red. The boldness goes deeper than color, too, since these wines are made by red grapes’ skins spending time in contact with the juice before the first and second fermentations, turning the base wine pink while adding structure and flavor. This process, called saignée (to bleed), is similar to maceration, so if you see “rosé de maceration” on the label, that Champagne works here too. The first-ever rosé Champagne was not actually Veuve Clicquot’s rosé d’assemblage, but Ruinart’s rosé de maceration. In 1764, Ruinart released an Oeil de Perdrix Mousseux wine, claiming the title of “first.” Oeil de Perdrix translates roughly to “partridge’s eye,” indicating that the wine’s color was a coppery pink hue. Since Ruinart’s wine was made by maceration, technically, the OG rosé Champagne was made with pink juice, rather than red added to white. For many years, Champagne producers (and many wine aficionados) considered rosé saignée Champagnes “inferior,” since it’s very difficult to create a nuanced, delicate wine with this process. It’s much easier to control the final outcome when red wine is added to white. But more and more producers, especially grower-producers, are making wines with more body, structure, spice and red fruit flavor that are highly terroir-focused, much like Burgundian Pinot Noir, since these wines are often made from grapes from a single vineyard and vintage, rather than being blended from multiple vintages and vineyards, like most rosé d’assemblage. Some of these wines undergo long lees aging or oak barrel fermentation and aging, adding even more structure, complexity and spice to the mix. Don’t be afraid of the dark (pink), and look for producers like Laherte Frères, Laurent-Perrier, Geoffroy, Olivier Horiot, Larmandier Bernier, Gratiot & Cie, Maxime Blin, Vollereaux, and Pierre Brocard, or ask your local retailer for their recommendations. What to ask for: Ask by style name Alternative(s): Rosé saignée or rosé de maceration sparkling wines made with the traditional method from the UK, US, Australia, New Zealand or South Africa https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/c145f235-9673-443d-875a-fcd2846b2f8b/Cava+Rosado.png Tastings - Sparkling Rosé - #3: Cava Rosado Cava rosado sometimes borrows the French term and goes by rosé Cava. Either way, these traditional method sparkling rosés are from the Penedés region in Catalonia, between Barcelona and Tarragona. Cava is traditionally made with local white grape varieties Macabeo, Xarello and Parellada, with the occasional support from Chardonnay, but to make rosé, we need red grapes, and in Cava, there are options. The first red grapes to be permitted for Cava rosado production were Garnacha (Grenache) and Monastrell (Mourvèdre). In the late 90s, local Trepat and international Pinot Noir were added to the mix, and these days, both are quickly catching up to Garnacha’s popularity as the go-to red grape for making Cava rosado. Meanwhile, Monstrell, known for its thick skins and high tannin levels, has declined sharply in popularity. Cava producers don’t have the same positive or negative associations with the assemblage and saignée (or maceration) methods as Champagne producers do, so there are many rosados made entirely from red grapes, which can often be tasted in the rich, ripe fruity flavors in these wines, like raspberry, pomegranate and blood orange. Cava is also aiming to become the first DO to become 100% organic this year, so if you’re looking for organic or biodynamic sparkling rosés, Cava should be the first place you look. What to ask for: Ask by name Alternative(s): Stick with a Cava Rosado https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/bcd2a41f-8b43-4d7a-b884-8b1d95dab28b/Sparkling+Ros%C3%A9+900+x+1200+px.png Tastings - Sparkling Rosé Vintage image sourced from Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/eb872751-50e1-423d-8dd9-c63946e8d3ce/Ros%C3%A9+Cr%C3%A9mant.png Tastings - Sparkling Rosé - #4: Rosé Crémant Crémant wines are traditional method sparkling wines from wine regions in France that are not Champagne, like Alsace, Burgundy and the Loire. Each of these regions has its own local grapes and traditions, many of which include using white grapes or red grapes that are gently pressed to avoid any skin contact, creating white sparkling wines. However, as rosés have gained in popularity worldwide, more and more Crémant producers are adding rosés to their assortments, using both the assemblage and saignée (or maceration) methods. Pinot Noir is the most commonly used red grape involved in making rosé Crémant, but each region has its own idiosyncrasies based on local grape varieties and tradition. In Bordeaux, Merlot, Cabernet Sauvignon, Cabernet Franc and Malbec, the grapes the region is best known for, are used to make bold, richly flavored rosé Crémants, too. In the Loire, Cabernet Franc, Grolleau and Gamay accompany Pinot Noir, and many sparkling rosés are made entirely with red grapes. In Jura, Pinot Noir is accompanied by local red grapes Poulsard and Trousseau. Even Burgundy doesn’t only use Pinot Noir, since Beaujolais is part of the region too, and its Gamay adds soft floral and delicate fruity flavors to rosé Crémants. What to ask for: Ask by name Alternative(s): Stick with a rosé Crémant from any French region https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/6e0a605c-2810-4f97-be59-f5aa7ddca207/Ros%C3%A9+Prosecco.png Tastings - Sparkling Rosé - #5: Rosé Prosecco Rosé Prosecco is a very recent addition to the world of sparkling rosé. I can still remember reading industry news when the law went through, and then when the first wines, from the 2020 harvest, began to hit American shores. It was a marketing frenzy. All the big Prosecco brands were ready, and pink was everywhere. Even Kylie Minogue got in on it. While rosé Prosecco, which uses the French term, rather than the Italian “rosato,” is new to the global wine scene, its popularity has already exceeded even the most optimistic of expectations. The first vintage was about 16 million bottles. The second, 70 million. There were production shortages quickly followed by production growth, which is easier to achieve in Prosecco than in most sparkling wine regions, or at least those using the traditional method, which requires a year or more of lees aging before being ready to ship. Prosecco is made using the Charmat method, described in Sparkling Wine Essentials, which means that wine can be bottled and ready to go just a few months after harvest. Rosé Proseccos are made in the same way and with the same white grape as standard Prosecco - Glera - but 10-15% Pinot Noir is added to the blend, giving us the pink. What to ask for: Ask by name Alternative(s): Stick with a rosé Prosecco https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/8ada570a-3311-4cc8-b9b3-32c5910720dd/Ros%C3%A9+Champagne.png Tastings - Sparkling Rosé - #1: Rosé Champagne In Champagne, there are technically 7 different grapes that can be used to make wine, but in practice, almost all of the wines are made from Chardonnay (a white grape), Pinot Noir and Meunier (red grapes). To make rosé, red grapes need to be involved…but only so much. Almost all rosé Champagnes are made from white wine - either from Chardonnay or from carefully pressed Pinot Noir or Meunier grapes’ white juice - and only after the first fermentation is a bit of red wine added and blended in to make things pink. This practice, called rosé d’assemblage, was created by Madame Barbe Nicole Clicquot Ponsardin, better known as the Widow Clicquot, or in French, Veuve Clicquot. Blending red with white is a practice that allows winemakers to very carefully control the amount of color, flavor and tannin added to the wine. Usually, the resulting rosé color is pale, the flavors are subtly fruity and there are no marked tannins. Many big Champagne houses make rosé Champagne, though by no means all, since rosé Champagne still accounts for only about 5% of Champagne production. There are certain houses, like Veuve Clicquot, Dom Pérignon, Charles Heidsieck, Roederer, Pommery, Billecart-Salmon, Krug, Bollinger, and Ruinart who are particularly known for their rosés. Don’t forget to check out grower-producers (AKA récoltant-manipulants, or RMs, explained further in Champagne Essentials), whose wines may not have big brand names, but are equally, if not more delicious, since they own their vineyards and can manage every production step from start to finish. What to ask for: Ask by name Alternative(s): Rosé Franciacorta, Trentodoc or sparkling wines made using assemblage and the traditional method from the UK, US, Australia, New Zealand or South Africa https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/114063c1-21f7-41d3-8d90-d1a1a57cfab2/Ros%C3%A9+P%C3%A9tillant-Naturel.png Tastings - Sparkling Rosé - #6: Rosé Pétillant-Naturel Pétillant-Naturel, or Pét-Nat, wines are made using a method similar to méthode ancestrale, a centuries-old way of making sparkling wine that doesn’t require as much time or special equipment as the traditional or Charmat (tank) methods. The bottles are typically crown-capped, and the fizz is usually soft and gently bubbly, though there can be wide variances even between two bottles of the same wine. To make a Pét-Nat, there is only a single fermentation. Traditional method sparkling wines like Champagne and Charmat method sparkling wines like Prosecco undergo a first fermentation, then a second one is induced in a pressurized environment, creating and capturing the bubbles. By contrast, Pét-Nats are bottled when the first fermentation isn’t quite finished yet, so that the yeasts continue doing their thing, eating the sugars in the juice and releasing alcohol and CO2, all of which are captured in the bottle, creating a gentle fizz. Many Pét-Nats have low alcohol levels and some cloudiness or yeast sediment at the bottom of the bottle, kind of like kombucha, but there are filtered ones that are clear as glass, too. Pét-Nat wines hit peak trendiness about a decade ago, but sales are still going strong and frankly, they should be, since there are many that are simply delightful and somehow casual, the kind of wines that are perfect for weeknights and summer barbecues. Look for a rosé Pét-Nat from any country, made with any grape variety or varieties for this tasting. What to ask for: Ask by name Alternative(s): Rosé de Limoux or méthode ancestrale rosés from Bugey-Cerdon, Clairette de Die or Beaujolais https://www.wineluckclub.com/tastings/spanish-whites monthly 0.5 2025-05-05 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/b91dca7e-1224-4a14-bee3-d04be714ce42/Spanish+Whites+900+x+1200+px.png Tastings - Spanish Whites Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/e071df61-bd6d-4a5b-9984-5ed4d0be5068/Oaked+Rioja+Blanco.png Tastings - Spanish Whites - #1: Oaked Rioja Blanco Rioja is far and away Spain’s most famous wine region. It’s known for its red wines, which, ok, given that more than 90% of plantings are red grapes, makes sense. But not that long ago, before the 1950s, Rioja had more white grapes than red. The shift toward red has to do with several things, from a warming climate to market trends to white winemaking techniques that just weren’t available way back when. Rioja’s whites used to all be what we call the “traditional” style today: rich, weighty, partially oxidized wines that have undergone fermentation and long periods of aging in oak barrels. Usually American oak barrels, which tend to have stronger flavors than other types of oak, like French or Hungarian. There are still a few winemakers making these wines, but they’re few and far between, usually expensive and made only by the most traditional bodegas, like López de Heredia and Marqués de Murrieta. Somewhere between the most traditional of traditional and the fully modern, unoaked styles of Rioja Blanco lie a whole bunch of straight-up delicious wines that have fooled some of my dinner guests into thinking I was serving pricey White Burgundies. I’ve watched guests who aren’t even into wine take photos of the bottles so that they can remember to buy more for themselves. Wineries like the two that I had the pleasure of working with, Finca Valpiedra and Valenciso, are making whites led by Viura, a grape that goes by Macabeo in nearby Catalonia, where it’s commonly used to make Cava. Rioja Blancos, like Rioja’s Reds, are usually blends of different grape varieties, but the ones making the deepest impressions these days are usually Viura-dominant blends. These wines often undergo oak barrel fermentation, lees stirring and aging, but they might use French or Hungarian oak instead of American, and they don’t age as long as the most traditional styles, so that they strike that difficult balance between niche-y wine geekdom and wide appreciation. They’re cool, an off-beat take, but even that basic friend who only drinks buttery Chardonnay will enjoy them. Expect to find aromas and flavors of toasted hazelnuts, caramel, grilled pineapple and honeycomb contrasted with bright lime zest, green tarragon and a slightly salty kick that makes them feel indulgent solo, and even more so with food. What to ask for: Ask by name Alternative(s): Stick with an oaked Rioja Blanco. If shopping online, look for product descriptions that use words like vanilla, caramel or toasted nuts. https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/94a49a05-98eb-4136-9b43-6742d7b45b62/R%C3%ADas+Baixas+Albari%C3%B1o.png Tastings - Spanish Whites - #3: Rías Baixas Albariño Albariño (”al-bah-reen-yoh”) is the name of the grape and Rías Baixas (”ree-yas buy-shas”) is the name of the region in northeastern Spain’s Galicia. It’s a part of Spain that defies your ideas of a warm, sunny, dry country. Out on the edge, north of Portugal, the Atlantic has its way with any part of this region that isn’t sufficiently sheltered by mountains. Rain is abundant. So much so that winemakers have to constantly work to avoid mildew or rot setting in and ruining the harvest. Albariño has an ideal feature for this climate: thick skins that have an inborn resistance to heat, humidity and encroaching fungus than their thinner-skinned counterparts. Some winemakers in Rías Baixas still use traditional pergola trellises called parral, like the one in the background in this tasting guide’s feature image. The vines are trained high above the ground, allowing airflow and in some circumstances, other crops to grow beneath. At harvest time, grape pickers have to reach up instead of down or across. Albariño’s thick skins do more than protect the grapes from fungi. Like with Pinot Grigio, thick skins tend to impart some phenolic bitterness in the wines, which shows up as a drying, subtly scratchy texture with a slight bitterness, like almond skin. To me, phenolic bitterness often tastes like white tea and adds a vibrancy to the wine, making it feel fresh and lively even when the acidity isn’t all that high. Albariño wines can be light-bodied, with bright acidity and flavors of orange blossom, peach, lemon, grapefruit and saline, but they can also be creamy and medium- to full-bodied when producers decide use lees stirring and aging or the occasional oak influence, usually from large barrels. These are Albariños that can develop and taste even better over time, even though they’re still generally moderately priced. I’ve tried Albariños that tasted exactly like I’d expected, but I’ve had plenty of others that would be hard to identify blind. For me, the two hallmarks to look out for are salinity and phenolic bitterness, both of which add a lively tension to the otherwise fruity and citrus-y wines. What to ask for: Ask by name Alternative(s): Alvarinho from Portugal https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/c1a01243-e28f-4439-87b2-7c7b8b6005a4/Txakol%C3%AD+Blanco.png Tastings - Spanish Whites - #6: Txakolí Blanco In Spanish Basque country, Txakolí (”cha-koh-lee”), sometimes spelled Chacolí, are dry white wines with piercing acidity, light bodies, low alcohol levels and a subtle effervescence that adds a hit of spritz reminiscent of Vinho Verde. It should surprise absolutely no one that these wines were a huge hit in sweltering Austin, Texas, where I used to live. While Txakolí technically refers to the white wine style only, there are some red and rosé versions, so the clearest description when asking for one of these wines is to request a Txakolí Blanco. These wines are blends, made from local grapes with fun-to-say names like Hondarrabi Zuri, Hondarrabi Zuri Zerratia, Mune Mahatsa, Iskiriota Zuri Handia and Iskiriota Zuri Tipia. The most popular Txakolí in Texas was from DO Getariako Txakolina, a region bordering the Bay of Biscay, where the wines tend to have a saltiness that transports you to the coast while the light fizziness makes you forget that there’s any alcohol involved. It feels more like you’re drinking San Pellegrino with fresh lemon and grapefruit juice squeezed in and a surprise dash of salt. In other parts of Basque country, Txakolí wines are not fizzy and can have higher alcohol levels and more body, so if you’d prefer to try these styles and avoid the spritz, just avoid wines with “Getariako” on the label. What to ask for: Ask by name Alternative(s): Stick with a Txakolí Blanco https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/b65b03eb-53c5-4e8b-b892-922309fbd58f/Rueda.png Tastings - Spanish Whites - #4: Rueda Rueda (”roo-ay-dah”) isn’t located where you’d guess a white wine region would be. It’s smack-dab in the middle of Spain, northwest of Madrid and southwest of Valladolid. The Duero river is this region’s key feature, cutting across the Meseta Central, Spain’s high elevation inner plateau. It might not feel like it when you’re there, looking across what seems to be mostly flat or undulating land, but the vineyards lie at 2,300-2,600 feet (700-800m) altitude, creating almost desert-like conditions, where the summer days are hot and dry but cool nights keep the grapes from ripening too soon and losing their acidity. Verdejo (”vehr-day-ho”) is the name of the region’s signature grape, sometimes bottled solo and sometimes blended with Sauvignon Blanc, though a few other white grapes are also allowed. Wines labeled DO Rueda are usually blends. Most Rueda wines are light-bodied and refreshingly zippy, the kind of wine I always craved when eating tacos in Texas. Some producers use lees stirring and aging or the occasional oak aging to add body, texture and complexity to the wines, with creamy, smoky or toasty aromas and flavors. If you’re into Sancerre or Sauvignon Blanc, these wines will be right up your alley, and will usually cost less, too. Expect to find aromas and flavors of white grapefruit, lime, white peach, honeydew melon and almonds with herbal-y dill and fennel in the mix. These wines might smell fruity, but they’re refreshingly dry and lively on the palate, hitting your tongue with a jolt of acid that awakens every taste bud. What to ask for: Ask by style name Alternative(s): Rueda Verdejo (comprised of at least 85% Verdejo) or Rueda Sauvignon Blanc (comprised of at least 85% Sauvignon Blanc) https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/963cdf10-5e65-4112-b0ed-dae99e75bc4f/Valdeorras+Godello.png Tastings - Spanish Whites - #5: Valdeorras Godello I’ve tasted Godello (”go-day-yoh”) wines blind three different times in the past few months, something I never would have expected, since Godello isn’t what one would consider a “classic” blind wine tasting wine. I’m pretty sure some of the blinds were meant to fool though, since no matter which other wine you’d guess, that wine would likely cost a lot more than Valdeorras Godello. Valdeorras (”val-deh-oar-ras”) is the name of the region in northwest Spain that’s often called the gateway to Galicia, since it lies just on the border to the central Castilla y León region, making it the Galician wine region that lies furthest inland. Unlike Rías Baixas, Valdeorras has a continental climate thanks to several mountain ranges protecting the region from the worst of the Atlantic’s heavy rains. Godello nearly went extinct, first thanks to phylloxera in the 19th century and then thanks to neglect. A few producers, including Horacio Fernández and José Luis Bartolomé, have worked tirelessly since the 1970s, creating the ReViVal project that helped restore this local treasure. The last two Godello wines I tasted blind made me think of French Chardonnay, particularly from the warm, sunny Languedoc. In both cases, there was something subtly different that I couldn’t place, a saltiness that didn’t fit my idea of Chardonnay, but that only added to the appeal. Valdeorras Godello wines can be Chardonnay-like, with aromas and flavors of cream, butter, vanilla, cedar, golden apple, ripe grapefruit, quince, honey and saline. These are the wines that are oak-aged, and are generally considered the top quality wines from Valdeorras. There are also Valdeorras Godello wines that don’t undergo oak aging, so that the wines smell and taste of green apple, grapefruit, peach, lemon, hay and saline. What to ask for: Ask by name and look for indicators of oak aging on the label Alternative(s): Ribeira Sacra Godello, Monterrei Godello or Bierzo Godello https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/18d49935-efd6-4e73-9df6-55560a20bee9/Unoaked+Rioja+Blanco.png Tastings - Spanish Whites - #2: Unoaked Rioja Blanco In the 1970s, winemakers all over Europe began to take advantage of temperature controlled stainless steel tanks, forever changing the styles of white wines produced. Rioja was no exception, as more and more winemakers in the region moved away from the traditional and expensive process of fermenting and aging wines in individual American oak barrels. The new Rioja Blanco wines made in stainless steel tanks were suddenly crisp, fresh and ready to drink not too long after harvest, a boon to all the winemakers who frankly couldn’t afford to tie up cash flow for years while the wines aged in their cellars. These days, winemakers have even more options, and while there are some who have moved back toward oak-aged styles, others are experimenting with concrete eggs and large or old barrels that don’t impart significant flavor while still adding a round creaminess to the wine. Wines that were at first, a bit boring, have become much more diverse, with a wide variety of white grapes, varying terroirs and winemaking techniques in play. Viura (AKA Macabeo) is still the most-grown white grape, but there are plenty of others, from Garnacha Blanca and Malvasía to local grapes Maturana Blanca, Tempranillo Blanco and Turruntés (AKA Albillo Mayor), neighboring Rueda’s Verdejo, and even international grapes like Chardonnay and Sauvignon Blanc. Expect to find aromas and flavors of green apple, honeydew melon, apricot, grapefruit and lime zest with some appearances by tarragon and beeswax. What to ask for: Ask by name Alternative(s): Stick with an unoaked Rioja Blanco https://www.wineluckclub.com/tastings/pinot-grigio monthly 0.5 2025-04-19 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/6dc52de1-4942-47e3-b12b-5379b75db49a/German+Grauburgunder.png Tastings - Pinot Grigio - #3: German Grauburgunder In Germany, Pinot Gris eschews its better-known names for something else entirely: Grauburgunder. This will only make sense if you know that Germans use “burgunder” in the same way the French use Pinot. There’s Grauburgunder for the “grey” Pinot Gris, Weissburgunder for Pinot Blanc and Spätburgunder for Pinot Noir, which confusingly, doesn’t translate to “black,” but instead, to “late,” referring to the fact that these grapes ripen later than their paler counterparts. German Grauburgunder suffers from poor global consumer awareness, since there seems to be a pervasive reluctance to try wines with Germanic names, though this is less of a thing here in Denmark than it was in the States, which is unsurprising, given the shared border. This can mean that prices are lower than they ought to be though, so try not to pre-judge if a wine is less expensive than you’d expect. A few German producers use “Pinot Gris,” since it’s easier on the export market, but many don’t, which makes these wines a bit more difficult to quickly understand based on name alone. Expect to find dry wines with medium body and moderately ripe fruit flavors of white peaches, golden apples and pears, with a spicy ginger or bitter almond flavor on the finish. Baden, Pfalz and Rheinhessen are the German regions best known for their Grauburgunder wines. Worth noting is that Rülander wines are also Pinot Gris, though these wines are typically sweet. What to ask for: Ask by name Alternative(s): Austrian or Hungarian Pinot Gris https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/968f5c9b-d970-4b2e-b51a-a08823f15e14/New+Zealand+Pinot+Gris.png Tastings - Pinot Grigio - #5: New Zealand Pinot Gris New Zealand may be best known for its Sauvignon Blanc, but its other white wines, particularly Chardonnay and Pinot Gris, really ought to garner more attention, since they’re straight-up delicious. Kiwi Pinot Gris leans Alsatian stylistically, but inevitably, geography plays a role. New Zealand’s North Island is warmer than the south island, though both are heavily influenced by the surrounding ocean’s moderating effects. Instead of vineyards that are pummeled by sunshine and warmth, as in Alsace, cooling ocean breezes, fog and rain slow ripening, resulting in Pinot Gris wines with more acidity, a lighter body and fruit flavors that are just ripe, instead of ripeness that borders on fleshy. Don’t think this makes them any less structured though. New Zealand Pinot Gris are still big wines, and they have the alcohol levels to match, with up to 14% abv. Some producers use barrel aging and lees stirring to add further weight and textural complexity to the mouthfeel, and many use small amounts of skin contact to impart flavor, phenolic bitterness and texture, which also adds a golden-amber hue. Occasionally, there may be a touch of sweetness, too. Expect to find wines that feel fresh and weighty and the same time, holding their contrasts in balance with that signature purity and precision of which New Zealand excels. Aromas and flavors include honeysuckle, fresh hay, quince, peach, apple, pear and ginger spice. What to ask for: Ask by name Alternative(s): Australian Pinot Gris/Grigio https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/b9ff555d-c9ac-41d8-83ba-862757ec1e35/Pinot+Grigio+900+x+1200+px.png Tastings - Pinot Grigio Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/4d657c97-6396-4419-9929-031b7e742320/Alsace+Pinot+Gris.png Tastings - Pinot Grigio - #2: Alsace Pinot Gris Alsace, in northeastern France, is a surprisingly warm and sunny region, thanks to shelter from the Vosges mountains. In the outrageously Beauty and the Beast-esque villages that dot the region, grapevines grow up and down mountain foothills and regularly bask in abundant sunshine. This sunny warmth extends to the wines’ style, since riper grapes tend to result in fruitier, fuller-bodied wines with higher levels of alcohol, up to and even beyond 14% abv. If you think that all white wines have lower levels of alcohol than reds, Alsace will prove you wrong time and time again. As you’d expect, Pinot Gris goes by its French name in Alsace, and it’s not just the name that differs from its Italian counterpart. Alsatian Pinot Gris is often golden, even amber-y bronze in the glass, with aromas and flavors that speak so much more loudly, you might not even recognize the grape connection. Ripe peaches, golden apples and pears are complemented by a honeyed viscosity, smokiness and a ginger-y spice that markedly contrasts the fruity ripe flavors. These wines tend to have a bit of skin contact, hence the deeper color and fuller body, which also comes along with a phenolic bitterness that adds an extra zing to the wines’ acidity on the finish. Some Alsatian Pinot Gris wines come with a touch of sweetness, so it’s worth taking a look at the back of the label to check if the producer has added a sweetness scale. Before you set aside anything but the driest of dry wines though, consider trying a lightly sweet style paired with salty snacks, a combo just as addictive as Kettle corn. What to ask for: Ask by name Alternative(s): Stick with a Pinot Gris from Alsace, preferably a dry or off dry style https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/bc5bc4f5-3e1e-4cfb-ac28-c3bd4e5df963/American+Pinot+Gris.png Tastings - Pinot Grigio - #6: American Pinot Gris Pinot Gris is one of those rare American wine styles for which it’s best known from a state that isn’t California. Oregon, home of world-famous Pinot Noir, is also home to gorgeous Pinot Gris. In fact, Pinot Gris plantings even outnumber even the ever-beloved Chardonnay plantings that seem to always go hand-in-hand with Pinot Noir. Oregon Pinot Gris leans Alsatian stylistically, hence the “Gris” instead of Grigio. In the Willamette Valley, long, dry, mild summers tend to allow for slow grape ripening that helps to create wines with plenty of tangy acidity that contrasts nicely with round, rich texture and weight. These wines tend to be powerful and fruit-forward, with a bit more ripe fruit and a bit less smoke when compared to Alsatian Pinot Gris. Expect to find citrus-y lime and kiwis alongside peach, golden apples, pears and a ginger spice that kicks right into phenolic almond skin flavors on the finish. Beyond Oregon, Washington State and California both have significant Pinot Gris plantings, though styles vary, so the choice to use either Pinot Gris or Grigio on the label should help point you toward a fuller-bodied or lighter style, respectively. What to ask for: Ask by name Alternative(s): Stick with an American Pinot Gris, preferably from Oregon or Washington State https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/06a37eea-d83f-4ff6-a19a-03182a116625/Italian+Pinot+Grigio.png Tastings - Pinot Grigio - #1: Italian Pinot Grigio Italian Pinot Grigio is the juggernaut that defines the grape variety today. Who hasn’t had a bottle of Pinot Grigio at a backyard gathering or a plant-forward restaurant? I’ve even seen Santa Margherita ads on TV and in popular women’s magazines, a rarity in the wine industry, which tells you everything you need to know about their massive marketing budget and corollary sales. In northeastern Italy, in the Friuli-Venezia-Giulia area, Pinot Grigio reigns supreme…and there is a whole range of quality that goes along with the sheer volume. Generally, wines from Friuli and the Alto Adige are the most complex and interesting, with more than just the light, crisp citrus-y flavor to recommend them. These wines tend to have a bit more ripeness and body, along with flavors that move beyond citrus into white peach, salty salinity, honey and Marcona almond territory. What to ask for: Ask by name Alternative(s): Stick with an Italian Pinot Grigio, preferably from the Italian regions of Friuli-Venezia-Giulia or Trentino Alto-Adige https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/9f66498d-0277-407b-9f43-e9b3648ac65b/Pinot+Grigio+Ramato.png Tastings - Pinot Grigio - #4: Pinot Grigio Ramato Ramato wines, as they’re commonly known, are a baby step into the deep pool of orange wine. In fact, some Ramato producers would argue that their wines aren’t orange at all, that they’re simply their own thing. Lightly copper-colored, many Ramatos could pass for a rosé, or at least, one that leans toward the orange-y side of salmon. Pinot Grigio, the grape used to make Ramato wines, is related to Pinot Noir and naturally has pink-ish skins, so when they’re included in the winemaking process, the resulting wine will also have a copper or even salmon-colored hue. The word ramato is thought to come from “rame,” an Italian word for copper. Ramatos, from Friuli in Northeastern Italy, typically only have skin contact for brief periods, between 8 hours and two days. It’s entirely possible that this style was an accidental creation, since separating the juice from the skins in old basket presses was nitpicky and time-consuming, and not necessarily worth the bother. As winemaking techniques modernized, especially after the 1960s in Italy, white wines with zero skin contact became the norm, but Ramato wines have managed to cling on, persisting, if not always thriving. Luckily, the style is increasingly popular and more widely available today, and there are even producers in other countries mimicking Ramato wines these days. If you’ve brushed off most Italian Pinot Grigio as simplistic, Ramatos will be right up your alley, since they tend to have more body and depth of flavor thanks to the skin contact, with aromas and flavors of apricots, orange peel and thyme added to the more typical citrus, green apple and floral flavors. What to ask for: Ask by name Alternative(s): Stick with a Ramato wine, preferably from the Italian regions of Friuli-Venezia-Giulia or Trentino Alto-Adige https://www.wineluckclub.com/tastings/italian-whites monthly 0.5 2025-08-29 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/d75cd34a-0ce8-4bb5-aa39-fc75c3024062/Vermentino.png Tastings - Italian Whites - #2: Vermentino I can still remember my first experience with Sardinian Vermentino (”ver-men-tee-noh”), and how struck I was by the salinity. Tasting minerality in all of its forms is hotly debated in the wine industry, but saltiness, at least, is something we can all agree on. Vermentino, to me, tasted like drinking the sea, in the best way possible. Vermentino is the grape’s best-known moniker, though like many Italian grapes, it goes by many names. Thanks to Ian d’Agata’s thorough research, we know that in Piedmont, it’s known as Favorita, while in Liguria, it’s Pigato. In Sardinia, where it’s the island’s signature white grape, it can go by Vermentino di Alghero or Vermentino di Gallura, where the latter is extra notable for being a DOCG, the highest quality wine classification in Italy. In Southern France, Vermentino goes most often by Rolle, though in Corsica, Vermentinu is preferred. Suffice it to say that Vermentino gets around. Mostly around the Mediterranean, which seems to lend the grape its salty clarity. It thrives in coastal vineyards in Sardinia, Tuscany, Sicily, Liguria, Umbria, Lazio and even Abruzzo, over on Italy’s Adriatic side. Beyond their signature saltiness, Vermentino wines tend to have a vibrant, firm acidity, though they have more body and texture - that signature Italian white wine characteristic - than you might expect if you’re accustomed to sipping on Sauvignon Blanc. Vermentino wines tend to have a bit of weight, almost an oiliness, like you’d find on the peel of grapefruit or from bitter almond oil. Flavor-wise, citrus fruits like lime, lemon and white grapefruit tend to jump to the forefront, though there can also be peachy, apple-y and floral aromas and flavors. Some producers opt for lees stirring or allowing their wines to undergo malolactic fermentation, adding a creaminess that adds further weight to the grape’s natural oily texture. What to ask for: Ask by name Alternative(s): Stick with a Vermentino from Sardinia or other Italian regions, where it can go by Vermentino, Favorita (Piedmont) or Pigato (Liguria) https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/57f5cb4b-c682-4576-928e-232e586391f4/Fiano.png Tastings - Italian Whites - #4: Fiano In Campania, roughly the instep of Italy’s boot, Fiano (”fee-yah-noh”), one of Italy’s oldest grape varieties, makes its home. While Fiano enjoyed ancient fame, it nearly went extinct in the early 20th century, and it’s only thanks to Antonio Mastroberardino from the eponymous winery that it’s widely available again today. Fiano, like Verdicchio, is made in a range of styles, from light to full-bodied, simple to age-worthy. The best-known Fiano wines are called Fiano di Avellino, so much so that the style is nearly always discussed as Fiano di Avellino, the DOCG in Campania, rather than just as Fiano. Like other Italian white wines, Fiano is not particularly aromatic, and instead is all about texture. These wines are sumptuous, viscous, and even waxy in their weightiness. Firm, high acidity levels keep Fiano wines from feeling too heavy, instead giving them a pleasant contrast that keeps you coming back for more. Aroma and flavor-wise, you can find peach, pear, melon, orange blossom and sometimes hazelnuts and honey. What to ask for: Ask by name Alternative(s): Stick with a Fiano-based wine, preferably a Fiano di Avellino, or look for a Fiano wine from other Italian regions like Puglia, Basilicata or Sicily https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/b0225486-f21a-4da8-8aef-91c1e16f42bf/Italian+Whites+900+x+1200+px.png Tastings - Italian Whites Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/7856d5e5-2a35-47cc-b13f-5d0f0575053a/Greco.png Tastings - Italian Whites - #5: Greco Greco (”greh-coh”), the grape, is almost always discussed as Greco di Tufo, the wine and DOCG in Campania. While Greco is grown in other parts of Italy, it’s in the tufo, or tuff, soils comprised of fine particles that are part of volcanic eruption, blown through the air and settled into layers that harden over time into rock. In Campania, tuff was quarried for building stone, and one town where this went on took the name Tufo, which later gave its name to the local wine and DOCG, Greco di Tufo. Greco is planted in other parts of Italy, but no other region can claim Greco like Campania and its famed Greco di Tufo. Unusually for an Italian white, these wines are not just richly textured but aromatic, too. Aromas and flavors range from orange blossom and honeysuckle to peach and ripe pears, often with a honeyed finish. Even with all of this flavor, texture still takes a front seat though, since these wines are big, rich, oily and even grippy with tannins that feel much like a white tea. They also tend to have high alcohol levels that further contribute to their weight, though a firm, moderate acidity helps to keep things in balance. What to ask for: Ask by name Alternative(s): Stick with a Greco-based wine, preferably Greco di Tufo https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/42ac36c7-1a60-4416-8588-6c0eed819a3f/Soave.png Tastings - Italian Whites - #1: Soave We served the last bottle of one of our favorite producer’s Soave (”swah-vay”) wines to friends the other night, and my formerly red-wine-drinking husband almost stopped me from chilling it, already a bit sad that it would be the last one from that vintage and that babymoon trip to Verona that we’d get to enjoy. Mind you, we still have other Soave wines from Suavia and even more from other producers from that vintage. We even served a Suavia Recioto di Soave dessert wine alongside a Spring-y rhubarb crumble for dessert, a wine that the three sisters of Suavia open to celebrate when there are new births in the family. Soave is the name of a wine region east of Verona, abutting Valpolicella. The region shares its name with the medieval town at its heart, where the crenellated Castello di Soave and its crumbling walls offer a panoramic view over the region’s rolling hills striated with vines. The local grape variety that comprises the majority of these wines is Garganega, a grape that is one of the oldest documented in Italy, long prized for the quality of the sweet wines made from its dried grapes. Modern Soave is typically dry, though there are still small amounts of sweet Recioto di Suave wines made from dried grapes today. Most Soave wines are made from 100% Garganega grapes, though DOC and DOCG regulations allow for up to 30% of Trebbiano di Soave, a grape better known as Verdicchio in other parts of Italy. Outside of the DOC and DOCG, there are some regional wines made with Chardonnay or Sauvignon Blanc in the blend, a holdover from a period when some winemakers chose the world-famous Chardonnay to help sell their wines on the global market, rather than leaning into the uniqueness that is Garganega. Garganega can make wines built to age, though they’re plenty delicious upon release, too. Most are made in stainless steel tanks without any contact with oak, but there are some made with concrete eggs or old oak barrels that have more roundness and weight. Soave’s aromas are subtle, with lime zest, white flowers, beeswax, apricots, melons, and sometimes golden apples or a hint of bitter almonds, and it’s on the palate where they really shine. The bright acidity practically vibrates while a firm minerality underlies an often surprisingly silky, almost oily texture that can even veer into viscously soft and suede-like in some of the weightier DOCG wines. What to ask for: Ask by name Alternative(s): Stick with a Soave Superiore DOCG or Soave DOC wine from Soave Classico or Soave Colli Scaligeri, or try a Gambellera DOCG or DOC Bianco di Custoza https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/873b32bb-0ca9-47ae-a6b7-58ee711459a2/Verdicchio.png Tastings - Italian Whites - #3: Verdicchio Verdicchio (”vehr-dee-kee-oh”) makes an appearance in many Soave wines, where it goes by Trebbiano di Soave, but it shines solo in the Marche, as well as other parts of the Veneto and Lombardy. Its best-known rendition is as Verdicchio dei Castelli di Jesi, a mouthful of a name, which holds DOCG status, though Verdicchio di Matelica, also a DOCG in the Marche, is just as delicious and often fuller-bodied. Verdicchio gets its name from the grapes’ color, “verde,” or green grapes. It’s an apropos name beyond the grape color though, since many of the wines offer a bitter green almond flavor that veers toward sweet almond or marzipan in riper versions. Verdicchio is incredibly versatile, and is used to make both simple and age-worthy still wines as well as sparkling ones. It’s one of the Italian whites that can handle some oak, even small amounts of new oak on occasion. Most Verdicchios are made in stainless steel or concrete vessels though, aiming for freshness over the vanilla-y roundness oak aging imparts. Lees stirring is common, adding some creaminess texturally. Beyond the almond, aromas and flavors of lemon, fennel, white flowers and peaches are common, while aged Verdicchio often has a smoky, flinty characteristic, much like Pouilly-Fumé. Perhaps this is why Verdicchio proposed as an Italian alternative to Sauvignon Blanc. What to ask for: Ask by style name Alternative(s): Stick with a Verdicchio-based wine, preferably from the Marche, where Verdicchio dei Castelli di Jesi and Verdicchio di Matelica are made, or a Verdicchio from Lombardy, or a 100% Trebbiano di Soave https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/2ec7ed47-9cf1-49ec-90c7-88d3dc23c952/Arneis.png Tastings - Italian Whites - #6: Arneis In Piedmontese dialect, Arneis (”ar-nays”) is a word for rascals; as in, the kind of people who drive others nuts, rather than the Little Rascals variety. This moniker is thanks to the fact that Arneis vines can be a pain to work with, finicky and prone to disease and pests. Luckily, the wines are delicious enough to be worth the trouble. Arneis hasn’t always been vinified solo as a white wine, and has only recently experienced a revival. It used to be blended into red wines, even Barolos, much like Viognier is blended into Syrah in the Northern Rhône, to add aromas and texture as well as a softening effect and color stabilization. The Roero, just north of Barolo and Alba, is where Arneis makes its home, an area that has also earned a DOCG for its Roero Arneis wines, which have been recognized as some of Italy’s greatest whites. Arneis wines tend to be aromatic, with aromas of orange blossom, candied orange peel, white peach and lime. They have moderately high acidity, but they’re not known for being refreshingly zippy white wines, rather, they’re better known for their rich, almost oily texture that swishes across the palate. What to ask for: Ask by name, preferably a Roero Arneis Alternative(s): Stick with an Arneis wine from Piedmont, like a Roero Arneis, or Langhe Arneis, Terre d’Alfieri Arneis https://www.wineluckclub.com/tastings/chardonnay monthly 0.5 2025-04-07 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/3d3b61f6-9104-4781-92cf-86ac49c813fa/Italian+Chardonnay.png Tastings - Chardonnay - #3: Italian Chardonnay Chardonnay from the boot-shaped country is often under-valued and under-appreciated…which usually means great deals for you as the customer. While Super Tuscans made with French grapes on Italian soil command top dollar the world over, Italian Chardonnay hasn’t (yet) achieved the same prominence. Still, there out-of-this-world-delicious Chardonnay wines from many different regions in Italy, with the varying personalities to match. In the North, Trentino Alto-Adige is a part of Italy where the Alps and a shared border with Austria usually have more influence than which flag is flying. In this part of Italy, white wines abound, and I’ve had cool-climate unoaked and steely styles as well as creamy Chardonnays with minimal oak while visiting producers like Tiefenbrunner, Elena Walch and J. Hofstätter. In the cool Northwest, Friuli-Venezia-Giulia is a huge region best known for its abundant Pinot Grigio and Prosecco, but there are plenty of Chardonnay wines from producers like Jermann in these parts, too. Lombardy, in the central north, where Franciacorta is made, has its still Chardonnay wines, too. Even in the Northeast, where Barolos and Barbarescos reign supreme in Piedmont, there are producers like Gaja making Chardonnays crafted to compete with the best of Burgundy. Central Italy is where things begin to heat up, and the styles of Chardonnay from Tuscany tend to lean more toward creamy with minimal oak or all the way to overtly oaky and ripe. I’ve had stellar Chardonnays in the former category made from grapes grown at high elevations in the Chianti hills from producers like Rocca di Castagnoli. As you head south, Chardonnay from Puglia and Sicily tends to be overtly oaky and ripe, since these regions have plenty of sunshine and warmth, but don’t think that makes them any less delicious, especially from vineyards where sea breezes and varying elevation levels contribute fresh acidity to balances bold flavors. What to ask for: Ask by name Alternative(s): Austrian Chardonnay https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/32ba44c5-9554-4557-86d5-b91140c8ea81/Argentinian+Chardonnay.png Tastings - Chardonnay - #6: Argentinian Chardonnay Even with new tariffs looming, South America still offers some of the world’s best value-for-quality Chardonnay wines, and Argentina, with its world class winemakers and crazy high elevation vineyards, is a perfect example. Climate, as always, is a major factor in the style of Chardonnay produced, though in Argentina, it’s not as simple as southerly equating to cool. Argentina is home to some of the world’s highest elevation vineyards, where intense sunshine thickens grape skins and alters flavors while high diurnal shifts, with those cold nights, preserve fresh acidity. In regions like the Uco Valley in Mendoza, as well as its sub-regions, like the Gualtallary and San Pablo, winemakers willing to brave the harsh, challenging conditions craft singular Chardonnay wines, often made in the creamy style with minimal oak. Further south, in Patagonia, where southerly cool temperatures and low mountains’ elevation combine, subtle cool climate Chardonnays are gaining steam. What to ask for: Ask by name Alternative(s): Chilean Chardonnay https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1744024370850-XML451HH196CE072JUT3/Chardonnay+900+x+1200+px-2.png Tastings - Chardonnay Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/8f7504e1-cf57-4315-b645-40d9d8658db2/Australian+Chardonnay.png Tastings - Chardonnay - #5: Australian Chardonnay Australia, like the United States, has few winemaking regulations and huge climatic variations, both between and within wine regions. Some winemakers choose to clearly label their Chardonnay wines, making it easy to figure out what you’re buying when reading either the name or the wine’s description. When this isn’t the case, climate is still a good rule of thumb. In Southern and Eastern Australia, Chardonnays tend to lean toward the overtly oaky and ripe styles, though there are always some exceptions. In the Hunter Valley on the East Coast, Chardonnays can be moderately ripe or full-on tropical, while on the Western Coast, in Margaret River, moderately warm climate Chardonnays are crafted with as much precision and aging potential as some top White Burgundies by producers like Leeuwin Estate. Victoria’s Yarra Valley and Mornington Peninsula and South Australia’s Adelaide Hills are known for their moderately cool climates and creamy Chardonnays with minimal oak influence. In Tasmania, things can get full-on chilly, and the Chardonnays are often subtler here, with producers like Tolpuddle creating growing demand for these top-quality wines. What to ask for: Ask by name Alternative(s): New Zealand Chardonnay https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/7c2eb71f-5a5e-4062-b68e-0fd195234de0/White+Burgundy.png Tastings - Chardonnay - #1: White Burgundy White Burgundy, AKA Bourgogne Blanc. When the French say Bourgogne Blanc, they are always referring to white wines made with Chardonnay, which originated in Burgundy. Unfortunately, Burgundy isn’t as simple as “Bourgogne Blanc.” Burgundy is the wine world’s most complex region. French wines are named by the place they’re from, and well, no place in France gets more specific in that naming than Burgundy. There are 4 quality levels for all White Burgundy wines, starting with Bourgogne Blanc, which refers generally to all white Burgundy wines and is the name of the regional appellation, meaning that the grapes in a bottle of “Bourgogne Blanc” can be from anywhere in the Burgundy region. These are the least expensive White Burgundies. From there, quality levels go from Village, to Premier Cru, then Grand Cru, which are the most expensive. It isn’t easy to remember which appellations are which and what the names mean. Even for those of us who study these things in depth, it’s tough. When you layer on vintage variation and all of the different producers in Burgundy…it can feel overwhelming. All of this to say that you don’t need to get into that level of nerdiness if you don’t want to. Ask your local retailer to guide you to the right White Burgundy for your Wineluck Club tasting based on what you want to spend. What to ask for: White Burgundy, and then expect to share your target spend Alternatives: Stick with any White Burgundy from the Côte d’Or, Côte Chalonnaise or Mâconnais. On the label, this could include regional wines like “Bourgogne” or “Mâcon,” often with more words afterward, or Village wines, like these from the Côte d’Or: Meursault, Puligny-Montrachet, Chassagne-Montrachet, Beaune, Savigny-lès-Beaune, Saint Aubin, Côte de Beaune, Saint-Romain, Auxey-Duresses, Ladoix, Santenay, Pernand-Vergelesses, Maranges, Monthélie, Marsannay, Chorey-lès-Beaune, Côte de Nuits-Villages, Fixin, Vougeot, Morey-Saint-Denis, or Nuits-Saint-Georges, …or these from the Chalonnaise: Mercurey, Montagny, Rully or Givry. …or these from the Mâconnais: Pouilly-Fuissé, Saint-Véran, Pouilly-Loché, Puilly-Vinzelles, or Viré-Clessé. If there are more words after a Village name, the wine could be a Premier Cru. Grand Cru wines skip the Village names entirely and only include the name of the Grand Cru on the bottle. If you can afford a Grand Cru wine for this tasting, I’m guessing that you might already know the names of the 9 Grands Crus blanc, but if you’d like me to add them here, comment below. Note: If the label includes “Aligoté,” “Bouzeron” or Saint-Bris,” skip the wine for this tasting, since we are aiming to taste Chardonnay wines, rather than Burgundy’s other white grapes. https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/aae443c0-5ba4-4bf4-a088-b9ab580c99c4/American+Chardonnay.png Tastings - Chardonnay - #4: American Chardonnay California Chardonnay is the go-to here, though there are gorgeous Chardonnays made in other states like Oregon, Washington, New York, Virginia and even Texas. With fewer winemaking regulations than France and huge climatic variations from region to region, it can be challenging to figure out what to expect from Chardonnay in the United States. Luckily, many American producers choose to label their wines with names and descriptions that give you some idea what to expect. For example, if there’s “butter” in the name, you can expect the wine to be overtly oaky and ripe. Even when labels aren’t overt, there are certain producers, like Rombauer, who have made quality buttery Chardonnay their signature style, while others, like Au Bon Climat, have intentionally aimed to contrast with a subtler, moderately oaked style. Climate is also a good rule of thumb, though there are always warmer and cooler spots and vintage variation to consider within wine regions. Napa Valley, Sonoma Valley, Paso Robles, Monterey County, Lake County and Texas tend to have ripe grapes that translate to tropical flavors, and are often given the overt oakiness to match. In Anderson Valley, Carneros, Santa Barbara, Washington State and Virginia, grapes’ ripeness tends more toward moderation, with the ripe apple and peach-y flavors to match, typically complemented by minimal oak influence. In the cool, coastal parts of California and in other American states, like the Sonoma Coast, Sta. Rita Hills, Oregon, and in New York’s Finger Lakes, many producers choose to make unoaked and steely Chardonnays to let the grapes’ nuanced flavors shine. What to ask for: Ask by name Alternative(s): South African Chardonnay https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/386de83f-379d-444b-809c-2eb4ad6b52f7/Chablis.png Tastings - Chardonnay - #2: Chablis “Sha-blee” is technically part of Burgundy, but it lies northwest from the rest of of Burgundy, closer to Champagne than the Côte d’Or. As you’d expect when moving further north, the climate in Chablis is cooler, and the wine styles produced are quite distinct. I chose to separate Chablis from White Burgundy so that you can experience both. Chablis wines still follow the same rule as White Burgundies though: they’re all made with Chardonnay. Winemaking practices vary, though for the most part, there will be little to no influence from oak barrel aging, except in some premier and grand cru wines. What to ask for: Ask by name. Chablis with the name of the vineyard on the label typically indicates higher quality, even if the wine is not Premier or Grand Cru. Alternatives: Petit Chablis (less expensive), Chablis Premier Cru (more expensive), Chablis Grand Cru (most expensive) https://www.wineluckclub.com/tastings/orange-wines monthly 0.5 2025-04-16 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/baceeb8d-33e0-4d44-a395-49ad76b56f5f/Italian+Orange+Wine.png Tastings - Orange Wines - #2: Italian Orange Wine Friui-Venezia-Giulia in northeastern Italy, and in particular, the parts of Friuli that share a border with Slovenia, like Collio, Carso and Isonzo are known for their orange wines. Friuli-Venezia Giulia is already predominantly white wine country, thanks to Pinot Grigio’s huge popularity, but there are plenty of other white grapes, too, like Friulano, Sauvignon Blanc, Chardonnay, Malvasia Istriana, Vitovska and Ribolla Gialla, probably the white grape most closely associated with orange wine, thanks to both Joško Gravner and Stanko Radikon, two of Friuli’s - and orange wine’s - most prominent producers. Orange wines have been made in Friuli long before the region was officially part of Italy. This is a part of the world where borders have been drawn and re-drawn again and again, while families on both sides found themselves trying to maintain cultures, languages and traditions between wars, fascism and communism. Winemaking practices today vary, with traditional Slavonian oak fermenters and large oak barrels alongside Georgian qvevri, as well as stainless steel and clay amphorae. Summarizing the flavor profile of these wines isn’t easy, since there are so many variations between the different producers using different grape varieties and winemaking methods in different terroirs. Generally though, aromatic grape varieties like Sauvignon Blanc, Malvasia Istriana and Vitovska will (unsurprisingly) make more aromatically fruity and floral styles of orange wine, while orange wines made from Ribolla Gialla, Chardonnay, Pinot Grigio and Friulano tend to be more focused on structure and complexity, often with honeyed, spicy, nutty flavors. What to ask for: Ask by name Alternative(s): Stick with an orange wine made from any grape variety from Italy, preferably Friuli, specifically Collio, Carso and Isonzo, or other Italian regions like Trentino Alto-Adige, Emilia-Romagna, Tuscany, Umbria, Lazio, Sicily or Sardinia https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/dd55883a-470f-4075-881d-d0936954400b/French+Orange+Wine.png Tastings - Orange Wines - #6: French Orange Wine In a country with some of the wine world’s strictest winemaking laws and appellations, you might think orange wine wouldn’t be common in France. Nevertheless, there are plenty of adventurous winemakers, particularly in southern France, in the Languedoc and Rhône Valley, making orange wines from grapes like Grenache Blanc, Marsanne and Roussane that can be richer and with a more plush texture even than the full-bodied whites made from these grapes. Further north, near the German border, Alsatian winemakers are using aromatic and thick-skinned Gewurztraminer to make complex and age-worthy orange wines, much like winemakers in Austria and Germany who have also identified Gewurztraminer’s orange wine potential. In other regions, local white grape varieties are used to make orange wines by a few bold winemakers, like Sauvignon Blanc in the Loire Valley, Aligoté in Burgundy and Jacquère and Altesse in Savoie. What to ask for: Ask by name Alternative(s): Stick with an orange wine made from any grape variety and any French wine region, or a Spanish orange wine https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/b0e076de-e47f-4258-87fa-133507ac9c1d/Pinot+Grigio+Ramato.png Tastings - Orange Wines - #1: Pinot Grigio Ramato Ramato wines, as they’re commonly known, are a baby step into the deep pool of orange wine. In fact, some Ramato producers would argue that their wines aren’t orange at all, that they’re simply their own thing. Lightly copper-colored, many Ramatos could pass for a rosé, or at least, one that leans toward the orange-y side of salmon. Pinot Grigio, the grape used to make Ramato wines, is related to Pinot Noir and naturally has pink-ish skins, so when they’re included in the winemaking process, the resulting wine will also have a copper or even salmon-colored hue. The word ramato is thought to come from “rame,” an Italian word for copper. Ramatos, from Friuli in Northeastern Italy, typically only have skin contact for brief periods, between 8 hours and two days. It’s entirely possible that this style was an accidental creation, since separating the juice from the skins in old basket presses was nitpicky and time-consuming, and not necessarily worth the bother. As winemaking techniques modernized, especially after the 1960s in Italy, white wines with zero skin contact became the norm, but Ramato wines have managed to cling on, persisting, if not always thriving. Luckily, the style is increasingly popular and more widely available today, and there are even producers in other countries mimicking Ramato wines these days. If you’ve brushed off most Italian Pinot Grigio as simplistic, Ramatos might be right up your alley, since they tend to have more body and depth of flavor thanks to the skin contact, with aromas and flavors of apricots, orange peel and thyme added to the more typical citrus, green apple and floral flavors. What to ask for: Ask by name Alternative(s): Stick with a Ramato wine, preferably from the Italian regions of Friuli-Venezia-Giulia or Trentino Alto-Adige https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/5ec647e1-e909-4889-b2bd-03f8a490746e/Georgian+Orange+Wine.png Tastings - Orange Wines - #4: Georgian Orange Wine Georgia is the country with the world’s longest documented winemaking history, with at least 8,000 years of winemaking under its belt, though you won’t necessarily hear much about it when studying wine today, since western Europe firmly holds the spotlight. Georgia’s winemaking traditions were kept under wraps for many years, since Soviet era bulk wine production was not at all in alignment with the traditional practices quietly continued by individual families. Today, Kakheti is the best-known region for orange wines, while Imereti and Kartli are close behind. The Georgian winemaking tradition most closely associated with orange wine is the use of qvevri: huge, handmade egg-shaped clay vessels with a point at the bottom that are buried underground to take advantage of the earth’s natural temperature regulation. White wine grapes like Rkatsiteli, Mtsvane and Tsolikouri are dumped into qvevri, whose openings are often in alignment with the floor in a winery, with the skins, stems, seeds and all. Fermentation is allowed to occur naturally, and then the qvevri’s openings are sealed for up to 9 months before the wines are taken out for bottling. These ancient winemaking practices are quite literally endangered today, especially as the complex art of making qvevri becomes less commonly practiced. Buying traditionally-made orange wines from Georgia quite literally helps to keep these ancient practices alive. Many Georgian orange wines are full-bodied and tannic, thanks to lengthy contact with the grape skins, seeds and stems, but don’t think that makes them any less elegant. There can be aromas and flavors or jasmine, ripe pears, apricots, honeysuckle and fresh herbs right alongside spiciness and nuttiness in these wines. What to ask for: Ask by name Alternative(s): Stick with an orange wine from any Georgian wine region https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/12b63d6d-694a-4c76-9185-c7caa500f933/Austrian+Orange+Wine.png Tastings - Orange Wines - #5: Austrian Orange Wine Given Austria’s shared border and cultural history with northern Italy, it’s not surprising that orange wines are made in both countries. Austria’s prime winemaking regions, though, tend to lie in eastern Austria, further away from the popular Alpine villages where the wines are happily consumed. Austria is also home to one of the wine world’s strongest natural wine movements, and while orange wines aren’t necessarily natural, there are many overlaps, and in Austria, the practices often go hand-in-hand. In Southern Austria’s Styria region, known for its white wines, Chardonnay and Sauvignon Blanc are used to make orange wines that can be seriously structured or fresh, floral and citrus-y. In Burgenland, Gewürtztraminer is more common, a grape variety that’s already intensely aromatic, even without the skins, and only becomes even more intense when the skins are in the mix. Think roses, lychees and ginger layered with white tea and jasmine. Gewürztraminer is a thick-skinned grape variety, often lending some gold or pink-ish color even to the traditionally made white wines in Alsace, France, and the tannins in those skins give the orange wines plenty of structure that complements the grape’s naturally oily or waxy texture. What to ask for: Ask by name Alternative(s): Stick with an orange wine made from any grape variety and any Austrian wine region, or an orange wine from Germany or the Czech Republic https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/bb9c7266-c6b6-4684-bd1d-7567f902da94/Orange+Wines+900+x+1200+px.png Tastings - Orange Wines Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/09dfc93a-5996-4ea2-a404-86339ad02a57/Slovenian+Orange+Wine.png Tastings - Orange Wines - #3: Slovenian Orange Wine On the other side of the border from Friuli, in western Slovenia, the Primorska wine region has maintained its orange winemaking traditions through wars and communistic cultural repression. Slovenia, along with Georgia, is one of the countries most closely associated with orange winemaking. There’s even an annual Orange Wine Festival in Izola every year. Karst (or Kras), Goriška Brda, Vipava and Istra are the sub-regions that each have their own styles of orange wine, though there are plenty of overlaps, too. Much like in Friuli, it’s not easy to define a single orange wine style from Slovenia. Winemakers’ methods and grape variety selections vary, and there still and sparkling orange wines made here. In Goriška Brda, thick-skinned Ribolla Gialla, which goes by Rebula on this side of the Italy-Slovenia border, tends to predominate, while in Karst, aromatic Vitovska is more common. Chardonnay is popular in Vipava, while aromatic Malvasia Istriana (which goes by Malvazija Istarska in Slovenia) makes wines bursting with peach-y aromas in Istra. What to ask for: Ask by name Alternative(s): Stick with a Slovenian orange wine from Primorska and its sub regions Karst, Goriška Brda, Vipava or Istra, or try a Croatian orange wine https://www.wineluckclub.com/tastings/non-alcoholic-wines monthly 0.5 2025-04-01 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/3d3b7845-8639-4b69-959b-1f5e8bb1d3fd/Non-alcoholic+ros%C3%A9.png Tastings - Non-Alcoholic Wines - #4: Non-alcoholic Rosé Most non-alcoholic rosé wines are meant to be fresh, fruity and easy to enjoy. If you’re thinking well duh, all rosés are like that, think again. There are plenty of rosé wines that can age beautifully, like the Dark Rosés or classics included in the Rosé Essentials tasting. However, the non-alcoholic category is still pretty new on the scene in the grand scheme of things, and producers are of course going to prioritize making wines that sell. This means that most non-alcoholic rosés are made in the pale, Provençal style that’s delicately flavored and meant to be enjoyed pretty quickly after being made. What to ask for: Ask by name Alternative(s): Stick with a non-alcoholic rosé wine https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/afd9239f-6856-4224-b11f-94de97b4956e/Non-Alcoholic+Wines+900+x+1200+px.png Tastings - Non-Alcoholic Wines Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/b61ad48c-a20f-4ee1-a39f-527ba8f01147/Non-Alcoholic+Alternative+Ferments.png Tastings - Non-Alcoholic Wines - #6: Non-alcoholic Alternative Ferments This category is a bit ambiguous, so it’s worth clarifying that the way I think about it is that these are products intended to mimic a wine experience, even if they aren’t made from anything grape-related. Products like Kylie Minogue’s popular non-alcoholic rosé fit here too, since they’re made from wine grapes and green tea. In fact, many of the products in this category are tea-related, like the sparkling kombuchas sold in wine bottles or the Copenhagen Sparkling Tea that is (unsurprisingly) sold all over my home town. Some of my favorite non-alcoholic drinks fit in this category, like the C. Bratbirne perry (pear cider) from Jörg Geiger that is aged on its lees, Champagne-style, for years before bottling, and several of MURI’s drinks, especially their MURI x The Four Horsemen that is the closest thing I’ve tasted so far to a good non-alcoholic red wine. Their delicious Koji Rice Series 1 mimics a good saké, and the Passing Clouds and Yamilé do the trick for white and rosé wines, respectively. I’ve enjoyed nonalcoholic “flower wine,” particularly this chamomile-based one from Copenhagen Winery. I’ve also heard good things about NON’s wine-mimicking alternative ferments, I just haven’t tried them myself yet. I’d really love to hear about the delicious non-alcoholic drinks you discover where you live. What to ask for: Ask by name Alternative(s): Stick with an alternative ferment that mimics wine or a wine-like drink https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/3c9952ec-4e1c-4692-9cb8-779bf70f4874/Non-Alcoholic+White.png Tastings - Non-Alcoholic Wines - #3: Non-alcoholic White Wine Non-alcoholic white wines come in a massive range of quality levels and styles, just like regular wines. I’ve found that two styles tend to work best after de-alcoholization though: aromatic and fresh or lees-stirred and oak-aged. Basically, grapes and wines that have more flavor going in are also going to have more flavor after de-alcoholization, which can strip away some of the zhuzh of wine. Preference is also a factor, so look for styles that you know you like before de-alcoholization has done its thing. What to ask for: Ask by name Alternative(s): Stick with a non-alcoholic white wine of any style https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/0a8d7710-2de3-401b-bb4b-de4511de93d2/Non-Alcoholic+Sparkling+Ros%C3%A9.png Tastings - Non-Alcoholic Wines - #2: Non-alcoholic Sparkling Rosé Non-alcoholic sparkling rosé wines, like sparkling white wines, can be made in fresh, fruity styles with lots of frothy, even aggressive, bubbles that fade fast, or in more complex styles with softer, smaller and more persistent bubbles intended to mimic pricier wines like rosé Champagne. Price tends to be a pretty good guide in this category, because it’s significantly more expensive for a producer to make nonalcoholic wines that fit in the latter category, so the higher prices you’ll see on the shelf will reflect those costs too. I’ve enjoyed non-alcoholic sparkling rosés like the ones from ISH, Oddbird and Noughty, a brand that has also sponsored Athletes Unlimited, one of the professional volleyball leagues my sister plays in, so of course I’m going to be slightly biased about that one. What to ask for: Ask by name Alternative(s): Stick with a non-alcoholic sparkling rosé https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/4c7fc6ca-2aac-42e6-b7a3-8432297eb558/Non-Alcoholic+Red.png Tastings - Non-Alcoholic Wines - #5: Non-alcoholic Red Wine I have to admit that I’ve had a hard time with the non-alcoholic red category, and would love to hear about any good finds y’all try in the comments so that I can add them to my rotation, especially since I’ve received several requests for non-alcoholic reds during chilly holidays like Thanksgiving and Christmas, and it can be pretty tough to find one that manages balanced flavor and tannins in particular with the lack of alcohol. I’ve heard that Zeno has one of the better ones, but I haven’t tried it just yet. I won’t name the ones I have tried, since you might like them better than I did, not to mention that some of them were tasted blind, mixed between regular red wine tastings, which certainly didn’t help their performance. The great thing about this category’s rapid growth is that there is a new product introduced somewhere almost every day, so I’m hopeful that your experience with a non-alcoholic red will be a good one. What to ask for: Ask by name Alternative(s): Stick with a non-alcoholic red wine https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/9419573d-8091-4cb0-8a77-c0269598fab1/Non-Alcoholic+Sparkling+White.png Tastings - Non-Alcoholic Wines - #1: Non-alcoholic Sparkling White Non-alcoholic sparkling wines are my go-to nonalcoholic wines, because the texture and liveliness that bubbles add tends to mask some of the acidity, sweetness or very light body that many non-alcoholic wines have. There are a myriad of sparkling non-alcoholic wines on the market these days though, and quality varies widely. Some, like the aptly named Nozeco, are made from aromatic grapes like Riesling, Muscat or Glera, and are intended to taste fresh and fruity, much like Prosecco, with the fizzy, energetic bubbles to match. Others are made with lees-stirred and oak-aged wines made from grapes like Chardonnay, and tend to have higher price tags that go along with their increased complexity, though admittedly, these are my favorites, particularly from brands like Oddbird and French Bloom. What to ask for: Ask by name Alternative(s): Stick with a non-alcoholic sparkling white wine https://www.wineluckclub.com/tastings/sherry monthly 0.5 2025-04-04 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/9aa55e47-c266-4df9-a362-5edaafde91b3/Amontillado+Sherry.png Tastings - Sherry - #3: Amontillado Sherry Amontillado (”ah-mon-tee-yah-doh”) sherry, in theory, starts its life as a Fino and progresses to Amontillado status when the flor naturally dies, making these wines the half-and-half of the Sherry world, aged both biologically and oxidatively. In reality, most winemakers don’t wait for chance, intentionally creating the conditions for Amontillados to happen by either leaving Fino wines to age without replenishment through a solera system, so that the flor yeasts die in an absence of fresh nutrients, or manually re-fortifying the wines to increase the abv to 17%, a level too high for flor yeasts to survive. However it happens, naturally or controlled, Amontillados straddle the sherry style lines and gather all the flavors along the way, from yeasty bread, raw almonds and bruised apples to toasted nuts, dried tobacco, coffee and cocoa. As with all Sherries, there are varying quality levels, with some Amontillados made from young Finos aged for only brief periods of time with and without flor, to more expensive Amontillados made from older, more complex Finos that subsequently age for longer periods in an Amontillado solera system. What to ask for: Ask by name Alternative(s): Stick with an Amontillado sherry from any producer, or try a Fino Viejo or Manzanilla Pasada https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/f03372fa-2141-4e33-8403-e32373fc5515/Sherry+900+x+1200+px.png Tastings - Sherry Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/73500240-246e-45ac-813d-923dcc9cf408/Palo+Cortado+Sherry.png Tastings - Sherry - #4: Palo Cortado Sherry Palo Cortado (”pah-loh cor-tah-doh”) sherries, like Amontillados, start life as Finos and progress from biological to oxidative aging. The difference between Amontillados and Palo Cortados is subtle, though important. While Amontillados are usually intentionally created, Palo Cortados are usually created by happenstance, when a single butt of Fino sherry loses its veil of flor and gets booted from the Fino solera system, heading to a Palo Cortado one instead. Because this step happens earlier in the Fino aging process, Palo Cortados have fewer aromas and flavors from biological aging than Amontillados, and stylistically are closer to Olorosos, with darker, richer flavors and fuller bodies. This means that flavors of rising bread, bruised apples, chamomile and raw almonds are subtler in these wines, while flavors of toasted walnuts, coffee, cocoa, caramel, dried tobacco leaves and other spices tend to take center stage. Sometimes, these wines are re-fortified upon entry into the Palo Cortado solera system, though not necessarily. As they age and evaporation does its thing, alcohol levels adjust, leaving the wines with abv levels between 17-22%. Palo Cortados are a rare style of dry sherry and are generally very high quality wines with crazy flavor complexity. What to ask for: Ask by style name Alternative(s): Stick with a Palo Cortado sherry https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/25c2f806-13f8-4b6e-9f88-2487b7ab1f70/Manzanilla+Sherry.png Tastings - Sherry - #1: Manzanilla Sherry The so-called sherry triangle is comprised of 3 cities that serve as points around the production area where the wines are made: Jerez de la Frontera, Sanlúcar de Barrameda and El Puerto de Santa María. Sanlúcar de Barrameda, on the coast, has its own style of sherry that can only be produced in its environs: Manzanilla. Manzanilla (“man-tha-nee-yah”) is a biologically aged style of sherry, so the young wine made from Palomino Fino grapes is fortified to a level between 14.5-15.5% abv, just enough to fortify, but not too much for the yeasty layer of flor to properly develop and protect the wine in butts from coming into contact with oxygen. Bodegas in Sanlúcar de Barrameda are designed with high windows strategically placed to encourage sea breezes to waft their humid air inside year-round, encouraging a thick layer of flor to develop and thoroughly protect the wines, allowing them to retain their youthful freshness even after years of aging. Soleras in Sanlúcar can have as many as 14 criaderas, or levels of wine aging in butts, since the wines inside need to be carefully managed as they quickly mature, ensuring the thick flor has enough nutrition to stay alive, rather like regularly feeding a sourdough starter to keep it going. Manzanillas are known for a signature salty, saline-like aroma and flavor that I’ve sometimes tasted in Fino sherries, but is almost always stronger in Manzanillas, aged by the sea. Look out for flavors of bruised apple, chamomile and blanched almonds, too. These wines are often sold in 375mL, or half-size bottles, a wise consideration, since these wines aged under a layer of flor oxidize rapidly once exposed to the air, losing their freshness and beginning to taste rather flat. What to ask for: Ask by name Alternative(s): Stick with a Manzanilla sherry from any producer, or try a Manzanilla en rama, a style bottled without any clarification, fining, or stabilization, so that the wine can have some cloudiness, but will taste more intense and complex, like it was drawn straight out of the sherry butt. https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/cf444a85-674a-4085-b352-8f4a3983cc27/Oloroso+Sherry.png Tastings - Sherry - #5: Oloroso Sherry Oloroso (”oh-loh-roh-soh”) sherries are the biggest, baddest sherries on offer. These sherries skip biological aging and are fortified right off the bat to 17% abv, allowing them to go straight to oxidative aging, without any flor between the wine and the air inside the sherry butts. Olorosos are deep brown, having oxidized like a cut-open apple, and have rich flavors of dried fruits like figs, raisins and dates, caramel, toasted walnuts, dried tobacco leaves, coffee and baking spices. The final wines usually have abv levels between 18-22%, since evaporation over time does its thing to these long-aging wines. Speaking of long aging, there are Olorosos on offer that spend just the requisite amount of time in their solera systems, but there are also some that are aged for 12 years, 15 years or even for decades. VOS (Vinum Optimum Signatum, or Very Old Sherry) wines age for 20 years or more, and VORS (Vinum Optimum Rare Signatum, or Very Old Rare Sherry) wines age for 30 years or more. Keep an eye out wines with an age indicated on the bottle if you can find them, since they are some of the most intensely complex Olorosos you’ll ever taste. What to ask for: Ask by name Alternative(s): Stick with a dry Oloroso Sherry from any producer https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/28d300ca-72af-497d-a071-6cd67c26c54b/Fino+Sherry.png Tastings - Sherry - #2: Fino Sherry Fino (”fee-noh”) sherries are considered by most to be the signature Sherry. These are the wines that dominate in tapas bars, especially with big brands like Tío Pepe with its highly recognizable image of a bottle topped with a wide-brimmed hat, Andalusian cropped jacket and guitar, one of Spain’s most iconic logos, right up there with the Osborne bull. Finos, like Manzanillas, are fortified to 14.4-15.5% abv and made using the biological aging method, aging under a layer of yeast-packed flor that protects them from being exposed to oxygen, leaving the dry-as-a-bone wines with a pale yellow color and flavors of fresh bread, bruised apples, chamomile and raw almonds. The layer of flor that covers Finos is usually thinner than what can be seen in Sanlúcar’s Manzanillas, but the flavors are no less intense. These wines are often sold in 375mL, or half-size bottles, a wise consideration, since these wines aged under a layer of flor oxidize rapidly once exposed to the air, losing their freshness and beginning to taste rather flat. What to ask for: Ask by name Alternative(s): Stick with a Fino sherry from any producer, or try a Fino en rama, a style bottled without any clarification, fining, or stabilization, so that the wine can have some cloudiness, but will taste more intense and complex, like it was drawn straight out of the sherry butt. https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/3e3bd06c-0e86-4910-b256-85c5f25d7451/PX+Sherry.png Tastings - Sherry - #6: Pedro Ximénez Sherry Pedro Ximénez (”pay-droh hee-men-eth”), or as they’re more commonly known, PX, are naturally sweet sherries. I’m using the word “naturally” intentionally, since there are sweetened sherry styles, the cream sherries, that I haven’t included in this tasting. PX sherries, instead of being sweetened, are made from grapes that have raisinated in the sun. Traditionally, Pedro Ximénez grapes are laid on straw mats outside to dry in the Andalusian sun for 2-3 weeks. As the grapes become raisins, their water levels drop and the sugar and acidity levels concentrate. When the juices from these dried grapes are fermented, the sugar levels are so high that the yeasts get overwhelmed and stop once the wines reach 4-6% abv, after which they’re fortified to 15-16%, then moved into their own solera systems, where they age oxidatively. PX sherries, after their long periods of aging in butts, become dark, syrup-y wines that have intense flavors of raisins, dates, figs, molasses, licorice, caramel and cocoa. These are wines that are so sweet, they could even be used as an extra-extra-flavorful syrup for your waffles or on ice cream…yum. What to ask for: Ask by name Alternative(s): Stick with a PX sherry from any producer, or try a Moscatel sherry https://www.wineluckclub.com/tastings/french-cremants monthly 0.5 2025-05-01 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/b2d8e2e4-bb98-4e3f-a00b-9480090438cb/Cr%C3%A9mant+de+Bourgogne.png Tastings - French Crémants - #2: Crémant de Bourgogne Burgundy, just south of Champagne, unsurprisingly uses similar grape varieties in their Crémants as those in Champagne: Chardonnay and Pinot Noir, but with the additions of Gamay, Pinot Gris, Pinot Blanc, Aligoté and Melon, usually used in smaller amounts. When I lived in Burgundy, Crémant de Bourgogne was our go-to post-exam or post-group project celebratory wine, since celebrations necessitate bubbles, and let’s be real, we were all broke and couldn’t swing for Champagne while funding our MBA studies. After graduation, I got to work with producers like Henri Champliau and Parigot et Richard, whose wines I’ve happily recommended ever since. For this tasting, feel free to select a regular Crémant de Bourgogne, which is a white sparkling wine made from white or red grapes, or go with a Blanc de Blancs (white grapes only), Blanc de Noirs (red grapes only) or rosé. The scents and flavors you’ll find in Crémants de Bourgogne will vary by the style, but golden apples, brioche, lemon zest, berries and even oyster shells can make an appearance. What to ask for: Ask by name Alternative(s): Crémant de Bourgogne Eminent, which requires a minimum of 24 months’ lees aging, or Crémant de Bourgogne Grand Eminent, which requires a minimum of 36 months’ lees aging, along with further quality-driven restrictions https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/b1f831fd-46cf-4d3e-b0ca-40bd80fd75c7/Cr%C3%A9mant+d%27Alsace.png Tastings - French Crémants - #1: Crémant d’Alsace Alsace lies in northeastern France, along the south- and southeastern-facing foothills of the Vosges mountains. The Vosges protect Alsace, breaking up rain clouds and storms that might otherwise shake up this surprisingly sunny northern region. When I visited in early June, it was already warm enough to complain about the lack of air conditioning in an old hotel at night, though the region’s over-the-top charm and bursts of color from blooming flowers in every window box made up for the discomfort. This is, after all, the region that inspired the story of Beauty and the Beast. And yes, of course I shamelessly sang “there goes the baker with his tray like always…” every time I passed one of the boulangeries with their Alsatian Kougelhopf specialties, embarassing my German friend every step of the way. In Alsace, Crémants are made with Pinot Blanc, Auxerrois, Chardonnay, Riesling, Pinot Gris and Pinot Noir…but most are predominantly Pinot Blanc, which also goes by Weissburgunder in Germany and Austria. Pinot Blanc, as the name suggests, is a white grape variety related to Pinot Noir, though it gets nowhere near as much love as its darker-skinned relative and is instead known for making good, but forgettable white wines. In Pinot Blanc’s defense, I’ve had some thoroughly enjoyable wines from the grape, particularly when flavors of ripe pear and spicy dried ginger make an appearance. In Crémant d’Alsace, look out for similar flavors of golden apple, pear, dried ginger and brioche. If you select a rosé Crémant d’Alsace, it will be made entirely from Pinot Noir, as is legally required in this region. You can expect to find flavors like just-ripe raspberries and strawberries and cream in these wines. What to ask for: Ask by name Alternative(s): Crémant d’Alsace Emotion, a style that requires a minimum of 24 months of lees aging https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/9e689dbe-f9a4-49c8-bb7f-bc78824ae962/Cr%C3%A9mant+du+Jura.png Tastings - French Crémants - #5: Crémant du Jura Jura, east of Burgundy in northwestern France, is one of those wine regions beloved by wine geeks, and for good reason. It’s a relatively small region, but its wines are so distinctive and such good quality that I’d happily go back anytime. When I lived in Burgundy, a group of fellow MBA students drove over to Jura for La Percée du Vin Jaune, a festival celebrating the release of the latest Vin Jaune vintage, a wine made from Savagnin grapes aged in oak barrels in a particular way, with partially full barrels allowing the development of a thin veil of yeast that protects the wine from direct contact with oxygen for six years and three months before release. The festival itself is an unforgettable experience, ducking down into one cellar after another to taste richly intense wines throughout the crowded village of Arbois. But of course we were wine & spirits MBA students, so we expanded the trip to visit producers and taste through their full ranges of wines, which included several Crémants du Jura. And even though I was a broke student, I found room in the budget for a few of these bottles of bubbly to bring back with me to Burgundy, since they always over-delivered, making them a steal. Crémant du Jura wines can be made from white grapes Chardonnay and Savagnin, and red grapes Poulsard, Trousseau and Pinot Noir. Rosé Crémant du Jura wines must include a minimum of 50 percent red grapes, and the white wines must be a minimum 70 percent Chardonnay, Pinot Noir or Trousseau. If possible, keep an eye out for Crémants du Jura with significant portions of Savagnin in the blend, since this grape variety adds a distinctive weight and tangy citrus-y flavors that set these wines apart from other Crémants. What to ask for: Ask by name Alternative(s): Stick with a Crémant du Jura https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/01dd0aaf-4c12-41df-b803-46c5cbdc9bd9/Cr%C3%A9mant+de+Savoie.png Tastings - French Crémants - #6: Crémant de Savoie Crémant de Savoie is the most recent addition to the list of French Crémants, having been added in 2014. Savoie is a small, alpine wine region that sits on the border with Switzerland and Italy in eastern France. I haven’t been to Savoie yet, though I happily discovered wines made from this region’s signature grapes when I lived in Burgundy, where they are widely available and more importantly, quite affordable, a key factor when I was an MBA student. Local white grape varieties Jacquère and Altesse make up the backbone of these Crémants, comprising at least 60 percent of the blend, though Chasselas, Chardonnay and Aligoté are allowed, too. Red grapes like Pinot Noir and Gamay can only be up to 20 percent of the blend. These alpine wines manage to somehow taste like cool, fresh, clean air, with flavors like quince, green apples, pears and even freshly cut mountain grass. What to ask for: Ask by name Alternative(s): Crémant de Die or Clairette de Die from the Rhône https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/9736b70c-4177-448d-977a-734fea0268d6/Vouvray+Mousseux.png Tastings - French Crémants - #3: Vouvray Mousseux Ok, technically Vouvray Mousseux (”voov-ray mousse-uh”) isn’t a Crémant, but I still think it belongs in this tasting, since we’re tasting classic styles of French sparkling wines that aren’t Champagne. There is a Crémant de Loire from the same region, and you can certainly pick up one of those instead, but I chose Vouvray Mousseux because it’s more specific, in that it’s always predominantly, if not entirely, made from Chenin Blanc grapes. Crémant de Loire, on the other hand, can be made from Chenin Blanc, Cabernet Franc, Cabernet Sauvignon, Grolleau Noir, Grolleau Gris, Pineau d’Aunis, Pinot Noir and Chardonnay. I have nothing against Crémant de Loire and have very happy memories sipping these bubbles between tours of extravagantly beautiful Loire Valley châteaux, I just feel that Vouvray Mousseux is usually a clearer taste of Chenin Blanc, the Loire’s signature white grape, in sparkling form. The “mousseux” in Vouvray Mousseux just means “sparkling,” and it’s included because there is a whole range of still and sweet wines made in Vouvray from Chenin Blanc, so the distinction matters. Chenin Blanc is known for its bracingly high acidity and subtle, romantically pretty flavors like bruised apple, honey, quince, chamomile and pear, which will combine with flavors of lightly toasted hazelnuts from lees aging in these sparkling wines. What to ask for: Ask by style name Alternative(s): Vouvray Pétillant, which will have softer and lighter bubbles, Crémant de Loire, Saumur Mousseux, or Prestige de Loire, which requires a minimum of 24 months’ lees aging https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/4562a0d8-9d89-4903-b738-ed628211e3b6/Cr%C3%A9mant+de+Limoux.png Tastings - French Crémants - #4: Crémant de Limoux Dom Pérignon tends to get all the credit for the creation of traditional method sparkling wines, but the real origins are fuzzy, and there are those who support claims from further south, in Limoux. Limoux is all the way down in the south of France, in the Languedoc-Roussillon wine region, close to the Mediterranean Sea. You’d think it would be too warm to make high quality sparkling wine down there, but the grapes for these wines are grown in the foothills of the Pyrenees mountains, where whipping winds and altitude cool things off. There are records written by Benedictine nuns from the Saint-Hilaire abbey in 1531 that indicate they knew what was what when it came to making sparkling wines, describing how to capture the bubbles in a second fermentation in bottle, which we know today as the traditional method. Whether the nuns were first or not is hotly debated though, and unfortunately, no one really knows. Luckily, there are still sparkling wines made in Limoux. Crémant de Limoux, my preferred style from this region, is made from Chardonnay and Chenin Blanc with small amounts of Pinot Noir and the local grape Mauzac. There is another style, Blanquette de Limoux, that you are also welcome to try. Blanquette de Limoux is predominantly made from Mauzac, a local grape variety that will contribute flavors like green apple, pear and something vegetal, like dandelions or fresh-cut grass. What to ask for: Ask by name Alternative(s): Blanquette de Limoux, Crémant de Bordeaux, Blanquette méthode ancestrale https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/e777f895-f98a-41ce-a3fc-9599f6af0548/French+Cr%C3%A9mants+900+x+1200+px.png Tastings - French Crémants Vintage image sourced on Pinterest https://www.wineluckclub.com/tastings/full-bodied-savory-reds monthly 0.5 2025-04-15 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/670051ed-ed2c-4849-ba81-80f742ce81d3/Tannat.png Tastings - Full-Bodied Savory Reds - #3: Tannat Like Chile’s Carmenère and Argentina’s Malbec, Tannat (”tah-naht”) is a grape native to Southwestern France that made its way over to South America thanks to immigration, and has since become even more popular in its new homeland, Uruguay, than in France. Madiran is Tannat’s original home, south of Bordeaux and northwest of the Pyrenees, in a part of France where the region’s wines were enjoyed by medieval pilgrims making their trek through to Santiago de Compostela. In Madiran, Tannat must comprise 60-80 percent of vineyards, with Cabernet Franc, Cabernet Sauvignon and local grape Pinenc (AKA Fer Servadou) making up the remainder of the blend. Historically, these wines were so tannic that it was unpleasant to drink them young, but winemakers have experimented and adopted techniques that make the wines less abrasive upon release, while retaining their capacity for long aging. In Uruguay, Tannat has become the country’s flagship grape, with plantings in all of the country’s wine regions. There are traditionally produced red wines, but there are also rosé and even sparkling wines made from Tannat. Much like in Madiran, there are rich, dark wines that are oak aged and have plenty of mouth-drying tannins that can take years to soften, but there are also styles that are more gently managed in the cellar to make them easier to drink upon release. Either way, Tannat’s dark purple color and dense black fruit flavors tend to shine through, along with meaty, spicy and earthy aromas like game, licorice and fresh potting soil, and the signature hearty tannins will make their appearance known, even when intentionally softened in the cellar. What to ask for: Ask for a Madiran from France or Tannat from Uruguay Alternative(s): Tannat-based wines from France’s St-Mont or Irouléguy, Chile, Argentina, Brazil, Australia or the United States https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/9886019f-9295-4076-aff8-45d8d8c59230/Mourv%C3%A8dre.png Tastings - Full-Bodied Savory Reds - #1: Mourvèdre Mourvèdre (”moor-veh-druh”) is best known as the “M” in “GSM,” the Grenache-Syrah-Mourvèdre blend that comprises most Southern Rhône reds and their look-alikes in other countries. But Mourvèdre, which also goes by Monastrell in Spain and Mataro in Australia, stands alone on occasion, too. When I lived in Austin, I was once invited to a tasting to which someone brought a 32-year-old bottle of Domaine Tempier’s Bandol Cuvée Spéciale La Tourtine, a wine that is the essence of Mourvèdre and Provence. If you’ve ever read Kermit Lynch’s Adventures on the Wine Route, you’ll remember this passage: “Domaine Tempier today makes the finest red wine of Provence, but it was not always that way. Up until 1941, the appellation Bandol did not even exist. In the story of the birth of the appellation, and of Lucien Peyraud’s struggle to develop Domaine Tempier into a fine wine, there is all the education one needs into the mysteries of what is involved in creating a fine wine.” I knew the story of Domaine Tempier going into the tasting, but I’d never before tasted one of their wines with that kind of age. What struck me most was how elegantly humble and honest the wine was. Tasted alongside much more prestigious collector-level wines, the Bandol was like the a great chef’s rendition of a peasant dish. Everything was pure, but simple. Hand-crafted with love. The hardest type of taste to accomplish. Aside from Domaine Tempier and its role in the creation of Bandol, an appellation where Mourvèdre must comprise at least 50 percent of the wine, there are other regions where Mourvèdre predominates, particularly where Mediterranean climates reign. In Spain’s Jumilla and Yecla regions, wines are made from Monastrell, Mourvèdre’s Spanish moniker, that are intensely dry and savory, though ripe, dark fruit still persists. Mourvèdres tend to have moderate acidity and thick, coarse tannins that scrape your gums and emphasize the wines’ earthy dryness. These wines taste savory, even though there is plenty of dark fruit, since they are so dry and earthy, often with flavors of Provençal herbs and olives. What to ask for: A Bandol from Provence or a Monastrell wine from Jumilla or Yecla Alternative(s): Mourvèdre-dominant wines from Provence or the Southern Rhône, or Mataro from South Australia https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/eae40309-e2c5-48d1-ae7a-212736e49ca9/Sagrantino.png Tastings - Full-Bodied Savory Reds - #4: Sagrantino Umbria is one of those Italian wine regions that reminds you that pretty much all of Italy is a wine region, even if not all of them are world-famous. Umbria lies in the center of Italy, and in the center of Umbria, there’s a small town called Montefalco, which sounds like it could be the name of a very fast car. Montefalco Sagrantino (”sah-gran-tee-noh”) has been a DOCG, Italy’s highest classification for a wine region, since the 90s, though wines have been made here from the local Sagrantino grape since ancient times, possibly even Pliny the Elder’s era. Back then though, sweet wines were all the rage, so today’s dry red wine style wouldn’t have been appreciated. Modern Sagrantino wines are quite possibly Italy’s most tannic wines, with even more tannin than France’s Tannat. In a recent blind tasting, I tried a 12-year-old Sagrantino that still had drying, sandy tannins that almost fooled me into thinking the wine was young, though scents of prune and visible sediment told me the wine had some age on it. Still, there were pretty aromas of red plums, blood oranges and vanilla blossoms that felt fresh and enticing. Winemakers today make traditional Sagrantinos that can be aggressively tannic upon release, meant to age before being consumed, but also approachable styles that are structured without the need for lengthy cellar time. Sagrantino wines’ tannins, though huge, tend to be polished, rather than rustic, and they’re complemented by rich, dark fruit and herbal aromas like rosemary and sage that feel like drinking a moody still life from a Dutch Old Master. What to ask for: Ask for a Montefalco Sagrantino Alternative(s): Montefalco Rosso or a Sagrantino-based wine from another town in Umbria, or a Sagrantino wine from Australia or the USA https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/071c3348-2dc5-413c-ae89-c4f8dbb82c2c/Xinomavro.png Tastings - Full-Bodied Savory Reds - #6: Xinomavro Xinomavro (”zee-noh-mahv-roh”) is probably best known today for being a poor man’s Barolo. The comparison isn’t exactly flattering, but there’s usually a kernel of truth in most sayings. In Xinomavro’s case, being a Greek grape variety hasn’t done the wine’s prices any favors, since Greek wine suffered internationally from years of tourists’ ideas of pine resin-flavored Retsina representing the whole of modern Greek wine. It also didn’t help that most Greek winemakers packaged their wines with Greek letters on their labels, rather than using the more widely accessible English language and lettering. Today’s winemakers have adjusted to market demands, and are making wines with their native grapes like the world has never seen before, even if prices and prestige haven’t quite caught up yet. Xinomavro wines get their comparison to Barolo from their pale, brick-red color and contrastingly large structure. High, grippy, grainy tannins and lithe acidity are juxtaposed with sweetly ripe red fruit flavors and abundant aromas of fresh herbs, dried tobacco leaves, olives and spices. If you thought of beaches when you thought of Greek wine, in Xinomavro’s case, you’d be wrong. These grapes grow throughout central and northern Greece, and shine in the mountainous parts of Macedonia, particularly Naoussa and Amynteo. What to ask for: Ask for a Xinomavro wine from Naoussa or Amynteo Alternative(s): Stick with a Greek Xinomavro https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/6f16f4c7-3ce4-4bce-8e0a-ec882910fcec/Nebbiolo.png Tastings - Full-Bodied Savory Reds - #2: Nebbiolo Nebbiolo (”neb-ee-oh-loh”) is a grape variety that is best known in the forms of Barolo and Barbaresco, regions in Piedmont that are the king and queen of Italian wines. There are other regions in and around Piedmont making Nebbiolo-based wines, too, though: Valtellina, Gattinara and Ghemme in particular are becoming increasingly popular, especially considering their attractive price-to-quality ratio. Nebbiolo, like Pinot Noir, is a finicky grape that isn’t easy to grow, but makes wines whose quality and individuality reach heights that make all the trouble worth it. At least, I like to think so, as the happy recipient of hardworking winemakers’ efforts. Nebbiolo makes wines with an unusually pale color. The wines appear reddish orange in the glass, almost brick-colored, and are pale enough to make you think the wine inside will be delicate. Wrong. These wines are known for having some of the highest tannin and acidity levels in the wine world. And its not just their structure. Nebbiolo wines can be some of the most intensely fragrant and flavorful wines you’ll ever experience. As the saying goes, don’t judge a book by its cover. Nebbiolo wines, and Barolos in particular, are often described as having aromas of roses and tar. Personally, I’ve smelled both dry and fresh roses in Barolos, and even the occasional tar, reminiscent of recent road work baking in the scorching Texas sun, but I’ve also tasted many Barolos, Barbarescos and Langhe Nebbiolos that have neither of those scents or flavors within. What I do consistently find is a juxtaposition of heady aromas and ripe fruit with drying, shrink-wrap-your-face-style tannins that sound horrible but somehow just work, especially when paired with meaty or fatty foods. Look out for hauntingly beautiful aromas and flavors of blood orange, sour cherry, mint, rosemary, sage, eucalyptus, licorice, aniseed, truffles and leather. What to ask for: Ask for a wine made from Nebbiolo like a Barolo, Barbaresco, Barolo Riserva, Gattinara, Ghemme, Roero Rosso, Valtellina Superiore, Lessona, Carema or Langhe Nebbiolo Alternative(s): Stick with one of the options listed above https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/882432d9-5448-45e3-8ca6-56ce62271a39/Aglianico.png Tastings - Full-Bodied Savory Reds - #5: Aglianico In Southern Italy, around the arch of the boot, Campania and Basilicata compete for the prestige of making the world’s best Aglianico (”ah-lee-ah-nee-coh”) -based wines. In Campania, Taurasi is the best-known DOCG, Italy’s highest wine classification, though Taburno Aglianico is a lesser-known but equally prestigious DOCG. In Basilicata, Aglianico del Vulture holds a DOC, while the Superiore version claims a DOCG. Either way, Aglianico wines are considered some of Italy’s best, even if they’re not as famous as their Nebbiolo- and Sangiovese-based counterparts. Aglianico is thought to be one of Italy’s oldest grape varieties, planted since Roman times. It’s not entirely clear where the grape originated, though some believe that the grape was brought over by Greeks, with its name derived from the word “ellanico” (Hellenic) or “agleukinosicos” (wine without sugar). Aglianico wines have naturally high acidity and powerful tannins, and the grapes grow best in their warm southern home in predominantly volcanic soils, where they can fully ripen well into late autumn before harvest, which can be as late as the end of November. Much like with other high-tannin grape varieties, modern winemakers make varying styles from Aglianico: traditional ones that are best enjoyed after they’ve had time to age and soften, as well as juicy, lighter wines whose tannins are softened by winemaking techniques before release. Either way, Aglianico wines tend to be deeply colored with sandy tannins, piercing acidity and flavors of dark plums, roses and sour cherries complemented by leather, Mediterranean herbs, incense and smoke. What to ask for: Ask for a Taurasi, Taburno Aglianico or Aglianico del Vulture Alternative(s): Cilento, Sannio, Galluccio or other Aglianico-based wines from other parts of Italy, Australia or the USA https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/6d475e2b-a386-4768-bfa7-a27d1a45d684/Full-Bodied+Savory+Reds+900+x+1200+px.png Tastings - Full-Bodied Savory Reds Vintage image sourced on Pinterest https://www.wineluckclub.com/tastings/full-bodied-fruity-reds monthly 0.5 2025-04-15 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1d873ea3-f6f6-43ee-b166-c3d07100770b/Zinfandel.png Tastings - Full-Bodied Fruity Reds - #5: Zinfandel Zinfandel is widely considered to be a grape more American than any other…until vine DNA profiling unveiled that it was really from Croatia, where it’s known as both tribidrag and crljenak kaštelanski. The icing on the cake is that it’s also the same grape variety as Primitivo in Puglia. Even without any official “American-ness” though, Zinfandel is grown far more in California than anywhere else in the world. I have a personal bias toward Zinfandel, since one of my closest friends is a 4th generation California grape grower struggling to keep some of her family’s oldest Zinfandel vineyards in Lodi, the “Zinfandel capital of the world.” Unfortunately, her story is becoming increasingly common, as many vineyard owners with dry-farmed old Zinfandel vines are finding it financially difficult to weather the vagaries of wine market trends that just haven’t always been kind to Zin. One of the most important things to know about Zinfandel is that the grapes in each huge bunch do not ripen evenly. Like at all. At the Monte Rosso vineyard on Moon Mountain in Sonoma, I saw Zinfandel vines that had grapes that were green, just-ripe, ripe, overly-ripe and straight-up raisinated all in the same bunch. This uneven ripening means that most Zinfandel wines will have high acidity, high alcohol and a variety of fruit flavors ranging from tart, juicy sour cherries to ripe blueberries all the way through to prunes. Zinfandel wines, like all American wines, run a gamut of styles. There are styles that taste like blueberry pie, they’re so ripe, sweet and oak-forward with flavors of vanilla and cinnamon complementing jammy and dried fruit. And there are Zinfandels that are more restrained, whose winemakers prefer earlier harvesting for less dried fruit flavors and the more subtle French oak. What to ask for: Ask by name. For this tasting, ask your local retailer to point you toward bold, fruity Zinfandels, rather than the more restrained and nuanced styles. Alternative(s): Primitivo from Puglia, Italy https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/53f16b20-5cf4-4bd3-befc-348419757763/American+Red+Blends.png Tastings - Full-Bodied Fruity Reds - #4: American Red Blends In the sunny, warm parts of American wine country, much like in South Africa and Australia, Bordeaux varieties like Cabernet Sauvignon, Merlot and even Petit Verdot tend to dominate red blends. However, there are two grape varieties that are considered to be the most American, even if they’re technically French and Croatian, respectively: Petite Sirah and Zinfandel. Petite Sirah is not the same grape as Syrah, and its wines are anything but petite. American Petite Sirah is, for the most part, Durif, a grape resulting from a cross between Syrah and Peloursin made by a French botanist, Dr. Francois Durif. Most often used as a blending grape, Petite Sirah tends to show up in small percentages in a wide variety of red blends. By itself, Petite Sirah makes dark, inky wines with aromas and flavors like rose petals, blueberries and black plums alongside baking spices, tobacco and black tea that will quickly stain your teeth and scrape your gums and cheeks with their prominent tannins. These are also the qualities that producers like to add to other wines that may be lacking color depth or structure without Petite Sirah in the mix. Zinfandel, widely considered the most American of grapes, is actually Croatian, where it’s known as both tribidrag and crljenak kaštelanski. Still, like Petite Sirah, the majority of Zinfandel vines are grown in the US today. Wines made from Zinfandel aren’t as dark and inky as Petite Sirahs, but they’re equally bold, often with flavors of boysenberry, blueberry and cherry jams, even berry pie, with vanilla and cinnamon from oak aging complementing the jammy fruit flavors. For this tasting, keep an eye out for red blends that include either or both Petite Sirah and Zinfandel, in any amount. What to ask for: Ask by name Alternative(s): Stick with an American red blend, preferably one that includes either or both Zinfandel or Petite Sirah https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/b567cbca-03a4-424f-a66c-3179481f1b97/Amarone+della+Valpolicella.png Tastings - Full-Bodied Fruity Reds - #6: Amarone della Valpolicella Amarones are unusual Italian reds. These rich reds are made in northern Italy, in Valpolicella just north of Verona. It isn’t the place or the grapes that make these wines most distinctive though, it’s the process. Appassimento is a process that makes passito wines. Essentially, ripe grapes are harvested and then dried before the juice is pressed to make wine. It’s a process that has been practiced since antiquity, when sweet wines were the most precious, and someone discovered that drying grapes concentrated their sweetness. Grape bunches used to be carefully laid out and dried on straw mats or hung from the ceiling in lofts, but most producers today have facilities with big fans and temperature control to better avoid mold ruining a vintage. While the appassimento process is ancient, Amarones are recent. It’s unclear exactly when producers started intentionally letting all of the sugars in these wines ferment, making dry wines instead of sweet. Eventually though, these dry, oak-aged wines became the region’s most prestigious. Amarones are “big” wines. Since yeasts turn sugars into alcohol, there is plenty of alcohol and sometimes still a bit of residual sweetness, making Amarones hearty and decadent. You can expect to find dried fruit flavors from the various Veronese grapes that make up the Amarone blends, including Corvina, Corvinone, Rondinella and Molinara, like dried red and black cherries and prunes, alongside baking spices, cocoa and occasionally floral and herbal flavors like mint and violets adding further complexity. What to ask for: Ask by name Alternative(s): Amarone della Valpolicella Riserva, Valpolicella Ripasso or Valpolicella Classico Superiore https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/56694bfa-1f7c-4df5-a9f9-353b58ab1996/Ribera+del+Duero.png Tastings - Full-Bodied Fruity Reds - #1: Ribera del Duero In Spain’s inner plateau, the Meseta Central, there are acres and acres of knotty old vines clambering their way up out of dry, crumbly, often reddish soils. Ribera del Duero is a region that lies in northwest Spain, in Castilla y León, running along the Duero river, which flows all the way through Spain and Portugal into the Atlantic. Even with the river nearby, Ribera is a very dry region with seriously dramatic weather. The altitude here ranges between 2,300-3,280 feet (700-1000m), even though most vineyards seem to be only gradually undulating when you’re standing in them. The high altitude results in huge diurnal temperature shifts, so that there can be as much as 40 degrees’ difference between day and night, along with cold winters and crazy hot summers. It’s a spectacular landscape, and the wines made here are equally bold. In Ribera del Duero, Tempranillo is the star grape, just like in Rioja, but that’s pretty much where the similarities end. Here, Tempranillo goes by the name “Tinto Fino” or “Tinta del País,” and in this region of extremes, the vines behave differently, producing grapes with thick skins and small berries, resulting in deeply colored wines with rich, ripe flavors. Though winemaking has been happening in Ribera del Duero for thousands of years, the region became famous thanks to Bodegas Vega Sicilia, which started in 1864, crafting wines based on Tempranillo, but with Bordeaux varieties like Cabernet Sauvignon and Merlot in the mix. Even as Vega Sicilia’s global prominence grew, it took until 1982 for Ribera del Duero to become a Denominación de Origen in Spain’s wine classification system. Since then, more and more winemakers are recognizing the value in the old, knotty Tempranillo vines that have adapted and survived for decades. Today’s Ribera del Duero wines are at least 75 percent Tempranillo, and winemakers can use Cabernet Sauvignon, Merlot or Malbec for the remainder, along with small amounts of Garnacha and Albillo, a local white grape. Ribera del Duero wines are typically deeply colored with sweet, ripe fruit flavors like black cherries, dried strawberries, blackberries and blackcurrants, with spices from oak aging like vanilla and cinnamon and soft, ripe, grippy tannins. The huge diurnal temperature swings leave the grapes with plenty of acidity, so that even though the wines are rich and ripe, they still tend to have high acidity levels. What to ask for: Ask by name, preferably a Ribera del Duero Crianza, Reserva or Gran Reserva Alternative(s): Toro red wines https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/0a279416-9a5e-4652-8a75-87a9d2eac99d/Full-Bodied+Fruity+Reds+900+x+1200+px-2.png Tastings - Full-Bodied Fruity Reds Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/2ccbee3c-2bf3-4301-9519-3cb77d823adf/South+African+Red+Blends.png Tastings - Full-Bodied Fruity Reds - #2: South African Red Blends In South Africa, where winemaking has been going on for more than 350 years, there is the “big six,” which in wine’s case, refers to the grape varieties Pinotage, Shiraz (AKA Syrah), Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc, rather than the “big five” or “big six” that you might have heard about from African safari-going wildlife spotters. South Africa’s unique claim to fame amongst the big six is Pinotage, a grape variety that was developed at Stellenbosch University by crossing Pinot Noir and Cinsault, two French varieties. The resulting Pinotage is a red grape that’s easier to grow than Pinot Noir, and creates wines that are deeply colored and fruity, with jammy flavors like black cherry, plum and blackberry, usually complemented by vanilla and spices from oak aging. Some Pinotage wines have distinct flavors that tend to create one of those love/hate propositions. I’ve heard these flavors described as smoked meat, tar, bitter dark chocolate, leather and even barnyard. The way the wines are made significantly impacts whether and how much of these polarizing flavors show up. South Africa’s red blends tend to be either Bordeaux blends with varieties like Cabernet Sauvignon and Merlot or red “Cape Blends,” which usually have Pinotage in the mix, though not always, since Shiraz and other French varieties like Grenache, Cinsault and Mourvèdre often make appearances, too. For this tasting, look for a wine with Pinotage in the mix, since it represents South Africa’s particular contribution to the world of red wine blends. What to ask for: Ask by name Alternative(s): Stick with a South African red blend, preferably one that includes Pinotage https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/545a0a51-9f93-451d-854f-b50ee648d611/Australian+Red+Blends.png Tastings - Full-Bodied Fruity Reds - #3: Australian Red Blends In Australia, Shiraz (AKA Syrah) is the most-planted grape variety, as well as Australia’s claim to wine fame. Australian Shiraz wines are known for being huge, ripe, high-alcohol wines with prominent flavors from oak aging, though there are now plenty of winemakers choosing to make “Syrah” wines that lean more toward a Northern Rhône style, with more savory flavors, less ripeness, more acidity and less prominent oak. Nevertheless, Australia created a style that is now associated with the word “Shiraz,” such that when that word is used on a label in the United States or South Africa, it’s a good indication that the wine is on the ripe, fruity, and bold side of things stylistically, with flavors of blackberry, blueberry and plum alongside vanilla, coffee, cocoa, dried tobacco leaves and freshly ground black pepper. Australian Shiraz doesn’t always fly solo though, sometimes made as a GSM (Grenache, Syrah, Mourvèdre AKA Mataro) blend, much like in the Southern Rhône, sometimes made with Viognier, much like in the Northern Rhône, and sometimes blended with Cabernet Sauvignon in a uniquely Australian combination that goes by Shiraz Cabernet. Two of Australia’s oldest and most famous wineries, Tahbilk and Penfolds, are well known for their various Shiraz-based blends. What to ask for: Ask by name Alternative(s): Stick with Australian Red Blend, preferably one that includes Shiraz https://www.wineluckclub.com/tastings/tuscan-reds monthly 0.5 2025-08-27 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/0439c927-5e92-431e-8c55-b9410cb84c56/Brunello+di+Montalcino.png Tastings - Tuscan Reds - #3: Brunello di Montalcino Montalcino is a medieval walled town on a hilltop in central Tuscany, just 25 miles (40 km) south of Siena. The roughly square-shaped namesake wine region surrounds the town, with vineyards and olive groves fanning out in all directions toward the Tyrrhenian sea to the west, the Apennines to the east and Mount Amiata, an inactive volcano, looming in the south. Three rivers border the region, outlining the territory with just over 5,000 people living within. Brunello di Montalcino is one of those examples of Italian grape varieties’ names changing from region to region. Brunellos are made from Sangiovese, but more specifically, a clone called Sangiovese grosso that’s distinctive to Montalcino. Before DNA profiling confirmed this though, the grape went by the name Brunello, hence Brunello “of” Montalcino. Brunellos are different from other Tuscan Sangiovese wines not just in the clonal differentiation though. Brunellos undergo longer aging periods than Chiantis and Vino Nobiles. These wines are only released for sale 5 years after the grapes were harvested, even longer for Riserva wines. For at least 2 years of that time, Brunellos must age in oak barrels, though producers have flexibility to choose which type and size. Wines have been made in Montalcino for more than 2,000 years, at least since Etruscans lived here in antiquity. But Brunello has only officially been around since the late 60s, in which time its global renown has been thoroughly established. What to ask for: Ask by name Alternative(s): Brunello di Montalcino Riserva, Rosso di Montalcino https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/7fa365bc-37a7-4712-b47b-c6643ee5e0f3/Chianti+Classico.png Tastings - Tuscan Reds - #2: Chianti Classico Chianti Classico. Key word here being “Classico.” Yes, it matters. You can think of “Classico” as the OG Chianti. Once upon a time, Chianti wines could only be made in the lands between Florence and Siena. The lands of the black rooster, or so the legend goes. The legend being a story originating in the Middle Ages, during which Florence and Siena’s respective republics were at war. To settle a border dispute, the republics decided to allow two knights to ride toward the opposing city, agreeing that a border would be drawn where they met. The caveat being that the knights could leave at dawn, as signified by a rooster’s crow, no earlier. So of course the scheming began. Siena chose a white rooster, and treated it well in hopes that it would perform the best. Florence chose a black rooster, and starved it in a cage. The starving rooster crowed long before dawn in its desperation to be fed, so the Florentine knight made it almost all the way down to Siena before meeting his opponent. The majority of the Chianti zone in between became the territory of the black rooster, later a symbol of the Lega del Chianti that subsequently controlled the area. If at all possible, please select a real-deal Chianti Classico for this one. Just look for the black rooster on the bottle. Chianti Classico wines are primarily made from Sangiovese, though other local grape varieties are allowed for up to 20% of the blend, or 10% for Gran Selezione. The regulations for Chianti Classico production are stricter than those for Chianti, and they become even stricter for their Riserva and Gran Selezione wines. To be clear, there are without doubt high quality Chianti wines being made outside the Classico zone, they’re just not Chianti Classico. What to ask for: Ask by name Alternative(s): Chianti Classico Riserva, Chianti Classico Gran Selezione https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/a4e0ae89-117a-4633-90be-82b483d0370e/Chianti.png Tastings - Tuscan Reds - #1: Chianti Chianti, confusingly, is a separate region from Chianti Classico. The story goes that today’s Chianti Classico was the original, historic zone, and over the years, Chianti legally expanded to accommodate production in surrounding areas beyond the hills between Florence and Siena, especially back when Chianti was being mass-produced and sold in the raffia-wrapped fiaschi that would be used in practically every 1970s American apartment or Italian-American restaurant as candle holders. As of 1967, Chianti Classico was legally defined as distinct from the enlarged Chianti DOC, and since then, the laws have changed a few more times, such that the two zones are now entirely separate, and both have been individually upgraded to DOCG status, the highest quality classification for wine in Italy. In the 1960s, Chianti was only required to be 50-80 percent Sangiovese, with local red and white grapes making up the remainder in varying required amounts. Today, the minimum amount of Sangiovese has been set to 70 percent for most of the Chianti DOCG, and both local and international (French) grapes are allowed in varying amounts. Cabernet Franc and Cabernet Sauvignon, in particular, are now allowed to comprise up to 15 percent of the blend, once considered almost sacrilegious. There is a huge variety of quality in the 7 different sub-zones in Chianti, along with differing levels of aging, indicated by terms that go from Rosso to Superiore to Riserva, telling you which has the most time in barrel and bottle before being released for sale. What to ask for: Ask by name Alternative(s): Stick with a Chianti, Chianti Superiore or Chianti Riserva from any of the sub-regions, like Chianti Rufina or Chianti Colli Senesi https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/35e808cf-4a8f-4af4-a7d9-59febbeceb71/Vino+Nobile+di+Montepulciano.png Tastings - Tuscan Reds - #4: Vino Nobile di Montepulciano To the south of Chianti and east of Montalcino, Montepulciano has its own prestigious Sangiovese-based wine: Vino Nobile di Montepulciano, or “the noble wine from the village of Montepulciano.” In this part of Tuscany, Sangiovese goes by yet another name: Prugnolo Gentile. Montepulciano - the place, not the grape - is a medieval town that sits high up on a limestone ridge, a big advantage back when guarding the town from invaders was a critical reality. For much of its history, Montepulciano and its “king of all wines” was far better-known and prestigious than the Brunellos from Montalcino to the west. In 1980, Vino Nobile di Montepulciano was even the first wine to receive DOCG status, Italy’s highest wine classification. But in the 1990s, Brunello’s rise seemed to parallel Vino Nobile’s fall from popularity, and these wines still haven’t quite recovered. For years, Vino Nobile di Montepulciano has fought off a reputation for having become a poor man’s Brunello. Luckily, all things change, and producers in Montepulciano are no longer trying to ride Brunello’s drift, but are instead reviving their own Sangiovese-based beauties, often less bombastic than Brunellos, but riper and fuller-bodied than Chiantis. Vino Nobile di Montepulciano wines are required to be made up of at least 70 percent Sangiovese (AKA Prugnolo Gentile), with other local grapes like Canaiolo in the mix. What to ask for: Ask by name Alternative(s): Vino Nobile di Montepulciano Riserva, Rosso di Montepulciano https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1774df66-1c8b-4566-8f6d-3061e99fd5de/Super+Tuscan.png Tastings - Tuscan Reds - #6: Super Tuscan Super Tuscan doesn’t sound very Italian, does it? That’s because it’s a phrase created by an American wine writer in the early 80s to define a then brand-new category of wines made with French grape varieties and techniques, usually from Bordeaux, but in Tuscany. These top quality wines fell outside the Italian DOC system, so at first, they were labeled with the least prestigious appellation category: Vino da Tavola. These wines had been produced for a decade before the Super Tuscan name was coined, specifically starting with a single wine: Sassicaia, quickly followed by other now-icons: Ornellaia, Tignanello, Solaia, Le Macchiole and Masseto. Luckily, you don’t have to splash out for a Super Tuscans icon to get the experience. There are now a plethora of Tuscan wines made with French grapes like Cabernet Sauvignon, Merlot and Cabernet Franc. New DOCs have even been created that legally require French grapes in the blends in Bolgheri and Maremma. What to ask for: Ask by name Alternative(s): Bolgheri Rosso, Bolgheri Rosso Superiore, Maremma Toscana, IGT Toscana, IGT Costa Toscana https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/426fb91f-2b71-47bc-a764-4f059ac07082/Tuscan+Reds+900+x+1200+px.png Tastings - Tuscan Reds Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/79af0c80-57c8-4b99-883a-3fb6438662ab/Morellino+di+Scansano.png Tastings - Tuscan Reds - #5: Morellino di Scansano Along this southern stretch of the Tuscan coast, Sangiovese goes by yet another name: Morellino, “little dark one,” thought to be a reference to dark morello cherries. Scansano is a little village in Maremma, a region best known today for its Super Tuscan wines. But like most of Tuscany, Sangiovese was first here, and wines have been made from the grape here for centuries, at least since Etruscan times. Though it has hundreds of years of history, Morellino di Scansano has only recently received renewed attention and growth, having received its DOCG - Italy’s highest wine classification - in 2007. Morellino di Scansano wines today must be made up of at least 85% Sangiovese (AKA Morellino), with other local red grapes allowed for the remainder of the blend. Since these wines are the southernmost Sangiovese-based wines in this Tuscan tasting, you can expect to find power, richness and full-bodied style. What to ask for: Ask by name Alternative(s): Morellino di Scansano Riserva, Morellino di Scansano Rosso https://www.wineluckclub.com/tastings/merlot monthly 0.5 2025-06-27 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/de29f01f-2e6f-4bc3-8b18-8fc3eb8c3d1b/Merlot+900+x+1200+px.png Tastings - Merlot Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/35bd542e-45ec-45e2-b517-abe942a1c673/South+African+Merlot.png Tastings - Merlot - #6: South African Merlot In South Africa, Cabernet Sauvignon, Shiraz and even the divisive grape Pinotage out-rank Merlot when it comes to total acreage, but the Merlots and Merlot-dominant blends tend to be very good and often good value, too. Stellenbosch, in the Coastal Region surrounding Cape Town, is the best-known district for Bordeaux-varietal wines, though Merlot wines are also made in Simonsberg-Stellenbosch, Durbanville, Franschhoek Valley, Constantia and Elgin. In South Africa, both traditional Bordeaux blends and Red Cape blends, in which Pinotage and Rhône varieties are added to the Bordeaux set, are common. If you can’t find a 100% Merlot, look for a Merlot-dominant blend of either style. What to ask for: Ask by style name Alternative(s): Stick with a South African Merlot, preferably 100% Merlot or a Merlot-dominant blend https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/2950c376-db6c-4d26-b1b3-de631e258a5b/New+Zealand+Merlot.png Tastings - Merlot - #5: New Zealand Merlot When we head down to Middle Earth, Merlot makes up only a small percentage of total wine grape plantings, far less than the ever-dominant Sauvignon Blanc or even the increasingly popular Pinot Noir. But it’s still the second-most planted red grape variety, even ahead of its more famous blending partner, Cabernet Sauvignon. In New Zealand, the top region for Bordeaux-style wines is Hawke’s Bay, on the eastern coast of the North Island. Here, much like on Bordeaux’s Right Bank, Merlot dominates, with Cabernet Sauvignon and Cabernet Franc playing supporting roles. Merlot-dominant blends can also be found in Auckland, Waiheke Island and Marlborough on the South Island. What to ask for: Ask by name Alternative(s): Australian Merlot, preferably 100% Merlot or a Merlot-dominant blend https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/20662ddd-9b9a-4f81-a869-2ce9f3f86cab/Italian+Merlot.png Tastings - Merlot - #2: Italian Merlot Before the 1980s, Merlot in Italy would have been almost sacrilegious. French grapes on Italian soil, and when there are so many Italian grapes to choose from? Basta. But all things change, and Italian wines are no exception. Today, Masseto by Ornellaia, a single vineyard Merlot, is one of the world’s most sought-after and expensive Italian wines. Masseto isn’t the only prestigious Italian Merlot, either. Messorio by Le Macchiole, Redigaffi by Tua Rita, Galatrona by Fattoria Petrolo, L’Apparita by Castello di Ama and Volta di Bertinga are just a few more top quality Merlots produced in Bolgheri and Tuscany. In Tuscany, most wines made from French grapes, regardless of price or prestige, are simply labeled Toscana IGT, a catch-all designation for wines that don’t fall within the region’s more stringent denominations for wines made from native grapes, like Chianti Classico and Brunello di Montalcino. Bolgheri, on the other hand, went from being a coastal region best known for its fruit and vegetables to a jam-packed wine district after Super Tuscans like Sassicaia and Ornellaia entered the scene. Bolgheri’s official denominations are based on French varieties, specifically Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Syrah, with the occasional Sangiovese in the mix. Further north, winemakers in other regions in Italy make Merlot-based wines, too, particularly in Trentino Alto-Adige and Friui-Venezia Giulia. What to ask for: Ask by name Alternative(s): Stick with a Merlot from Italy, preferably 100% Merlot. Labels for these wines could say Toscana IGT, Bolgheri Superiore, Bolgheri Rosso, Suvereto DOCG, Maremma Toscana DOC Merlot, Trentino Merlot DOC, Alto Adige Merlot DOC, Friuli Colli Orientali Merlot DOC, Carso Merlot DOC, or Collio Groiziano Merlot DOC. Look for the grape variety(ies), which are often listed on the back label. https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/7e948817-ea40-4e15-a70a-26bd281ee978/American+Merlot.png Tastings - Merlot - #3: American Merlot American Merlot took the biggest sales hit after the Sideways effect, though ultimately, it might have been a good thing. In the late 90s, there were plenty of producers capitalizing on Merlot’s then-popularity by making generic, overripe alcohol bombs. Merlot’s large grapes accumulate sugar easily, even when the vines are grown in cool, damp clay soils. In a warm climate or vintage, it can be all too easy to end up with overly ripe grapes with tons of sugar, resulting in boring wines with high alcohol levels. Luckily, Merlot’s steep popularity decline post-Sideways forced producers to either deliver better quality American Merlots or move on to other potential fads. Today, some of the best value wines in California and Washington State are made from Merlot. To be clear, top American Merlots like Duckhorn’s Three Palms, Andrew Will’s Two Blondes, Mayacamas Merlot, Pahlmeyer’s Merlot, La Jota Vineyard’s Merlot and the Proprietary Red Blend by Amuse Bouche are by no means cheap. There are abundant options at a variety of price points though, and America’s preference for varietal labeling makes them easy to find. Washington State made a name for itself with its Merlots in the 90s, and is still producing some of the country’s best in regions like Walla Walla Valley, Columbia Valley and it’s sub-region, Wahluke Slope. In California, Merlot thrives in parts of Napa Valley, Sonoma and even the Sideways-maligned Central Coast. On the other side of the country, producers in the Finger Lakes and Long Island are making ever-improving Merlot bottlings, while Virginia, where Bordeaux varieties comprise their best-known blends, offers some single variety Merlots, too. What to ask for: Ask by name Alternative(s): Stick with an American Merlot, preferably 100% Merlot https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/8e458501-c6cc-4da7-9750-44fe100c23e0/Chilean+Merlot.png Tastings - Merlot - #4: Chilean Merlot Chile, like Bordeaux, is best-known for its Cabernet Sauvigon-dominant wines, but Merlot is the second-most planted red grape in this long, thin country along the Pacific Coast. Chile has cultivated Bordeaux varieties since the 1850s, though there were some mix-ups along the way. It took until 1994 to discover that winemakers all over Chile had been mis-identifying Carménère, another Bordeaux variety, thinking that it was Merlot. Things have been cleared up, and these days, Chile produces wines made from both varieties in monovarietal and blended red wines. Chile has a reputation for producing consistently good, if not great, wines that are approachably priced. While there are still plenty of easy-drinking but forgettable wines on the market, there are memorably delectable ones, too. The Colchagua, Maule, Cachapoal, Maipo and Curicó Valleys are regions where producers tend to aim for complexity and structure. Keep an eye (or nose) out for a distinctive Chilean “green-ness” in these wines, which can be described as anything from green bell pepper and jalepeño to eucalyptus, mint or bay leaf. What to ask for: Ask by name Alternative(s): Argentinian Merlot, preferably 100% Merlot https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/dc32923d-49b4-4a4e-98f2-549b6345d8d8/Right+Bank+Bordeaux.png Tastings - Merlot - #1: Right Bank Bordeaux Merlot is by far the most-planted grape variety in Bordeaux, but the region’s famous cru classé wines are mostly Cabernet Sauvignon-dominant and centered around Bordeaux’s Left Bank. Things look a bit different on the right side of the Gironde river, in Bordeaux’s northeastern-most areas, better known as the Right Bank. Here, Merlot and Cabernet Franc claim the spotlight. Bordeaux wines are almost always blends, and Right Bank Bordeaux are no exception. Merlot is the dominant variety, followed by Cabernet Franc, with a bit of Cabernet Sauvignon. The two appellations to look for in the Right Bank are Pomerol and Saint-Émilion. Pomerol is a teeny little appellation where some of France’s most prestigious wines are made. There’s no classification system, but it’s safe to say that pretty much any wine from here will be both expensive and outstanding. Saint-Émilion is larger, and has its own controversial classification system that ranks its wines every decade, the eponymously named Saint-Émilion Grand Cru classification. Confusingly, wines that are labeled “Saint-Émilion Grand Cru AOC” are not within this classification, though they can still be perfectly good wines, some as good as the classified ones. Helpful, right? Instead, wines in the classification are designated Grands Crus Classés or Premier Grands Crus Classés, with an extra “A” tier for the topmost wines. There are some top wineries in Saint-Émilion that have deliberately eschewed the classification system, like Cheval Blanc, Ausone and Angélus, so while the classification can be a helpful guide, it isn’t the only indication of quality. What to ask for: Ask by name Alternative(s): Stick with a Right Bank Bordeaux, preferably a Merlot-dominant blend from Pomerol or Saint-Émilion, or satellite appellations like Lalande-de-Pomerol, Montagne-Saint-Émilion or Lussac-Saint-Émilion. Alternative appellations on the Right Bank include the Côtes de Bordeaux: Cadillac, Castillon and Francs. https://www.wineluckclub.com/tastings/aromatic-whites monthly 0.5 2025-02-22 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/5e35ba84-5e4b-447c-b2c6-595fdd77c108/Torront%C3%A9s.png Tastings - Aromatic Whites - #6: Torrontés Torrontés wines, like Gewürztraminer, can be polarizing. Unsurprisingly, given that Muscat is a relation, these wines often have a prominent scent of grapes, even roasted grapes, along with tropical aromas like lychee or mango and floral or lime aromas. Torrontés wines are typically dry, with low to moderate acidity, high alcohol levels and a salty, saline-like kick on the palate that contrasts its seemingly sweet aromas. Where it usually gets polarizing is on the palate, since some tasters perceive a soap-like bitterness that turns them off, while others taste only a hint of bitterness that adds a pleasant contrast to the wine’s perceived fruitiness. Argentina is the country best-known for Torrontés wines, though, confusingly, the word is also sometimes used as a name for different white grape varieties in Spain. In Argentina, the high-elevation, northerly vineyards in Cafayete are known for making the best Torrontés wines. What to ask for: Ask by name Alternative(s): Stick with a Torrontés from Argentina https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/c2b096ec-6c27-4614-a01a-f9602794ebb9/Viognier.png Tastings - Aromatic Whites - #4: Viognier If you’ve checked out the Rhône Reds or Syrah & Shiraz tastings, you might remember than in some appellations in the Northern Rhône and in the US and Australia, Syrah is co-fermented with a white grape called Viognier to add aromas, stabilize color and alter the texture and tannins of the wines. Viognier isn’t just a blending grape though, it has plenty of character all by itself. “Vee-own-yay” is one of those pain-in-the-butt grapes, like Pinot Noir, that are just difficult. It’s a grape variety that demands a lot of love and attention, in both the vineyards and the winery. Viognier almost went extinct just before the 1980s, when only a few producers were choosing to bother with the labor-intensive and costly management of Viognier vines on the steep, terraced slopes in Condrieu. There still aren’t all that many producers in Condrieu today, but the fact that the appellation itself is only 540 acres (220 ha) has more to do with why these days. Viognier wines are known for aromas that practically burst forth from the glass. To me, they smell like fresh peaches, apricots, orange blossoms and honeysuckle. With that nose, these wines might surprise you on the palate, since they’re by no means delicate flowers. Viognier wines are weighty, often with high alcohol levels, and tend to have a viscous, almost oily texture. They usually have low or just moderate levels of acidity, so the feeling of freshness comes mostly from the aromas and sometimes from a bite of bitterness, like almond skin, on the finish. Some Viognier wines undergo oak aging, adding further weight and texture. Viognier wines are often polarizing, both in whether they are wholeheartedly loved or not, and whether they should be aged or not. You get to decide where you fall in both of these camps. What to ask for: Ask by name Alternative(s): Condrieu, Château-Grillet, 100% Viognier from the Languedoc-Roussillon or from other Rhône regions, 100% Viognier wines from the US or Australia https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/fab02700-48ae-46a9-89ba-d222437de0c9/Riesling.png Tastings - Aromatic Whites - #1: Riesling Riesling is considered one of the wine world’s “noble” grapes, an incredibly versatile grape that can make wines that are dry, off-dry, fully sweet and plenty in between. They can age beautifully, astonishingly, even. They can showcase the place where their grapes were grown in distinctive, inimitable ways. Riesling wines were once some of the most prestigious wines in the world, much like wines from Burgundy and Bordeaux are today, and I wouldn’t be surprised if one day, they will be again. Riesling, the grape, originated in Germany, where the world’s most prestigious Riesling wines continue to be made in regions like the Mosel, Rheingau, Rheinhessen and Pfalz. It’s a grapevine that prefers cool climates, and can even thrive in some cold-ish climates where winter freezes and Spring frosts make viticulture difficult for most other vines. Riesling wines tend to have a steely acidity, like an electric currant running through the wine, lighting up your senses. Their aromas are often ethereal, with jasmine, elderflower, lemon pith, honeycomb, and wet slate. Other Rieslings are so grapefruit or lime-forward that they might as well be margaritas. Some Rieslings have this unique quality that most wine people describe as petrol or kerosene. Since I’m American, I prefer to just call it gasoline. I’ve also heard this smell described as fresh tennis ball can, hot trash bag or, less unsavory, hot plastic, like a plastic hose left outside on a scorching summer day. I know, I know, I’m really selling Rieslings now, aren’t I? I have to say that I love this smell, which is rarely overpowering and can be addictive in the same way that sniffing markers was as a kid. (Ok, fine, I still love that permanent marker smell). This polarizing scent is the result of TDN, a flavor compound with a really long scientific name that forms in Riesling wines with certain climatic influences or with time in the bottle. It’s intentional, and there is nothing wrong with wines that have this scent. There’s also a common misperception that Rieslings are always low alcohol, light-bodied wines. Some are, but others aren’t. Most dry Rieslings will reach around 11-12% alcohol, though some can go as high as 14%. What to ask for: Ask by name, ideally a dry German Riesling Alternative(s): Dry Rieslings from Alsace, France; Austria; Australia; Washington State; or the Finger Lakes, New York https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/8dcac90d-7d9b-4e77-b41f-81de5051ac05/Muscat.png Tastings - Aromatic Whites - #5: Muscat Muscat isn’t technically a single grape variety, but a name for a family of grape varieties, including Muscat Blanc à Petits Grains, Muscat of Alexandria and Muscat Ottonel. These three family members alone go by a variety of other names, from Moscatel to Moscato to Muskateller and even Zibibbo, and there are even more family members to boot. This convoluted family tree situation is largely thanks to the fact that Muscat and all of its relations are some of the oldest grape varieties known today, enjoyed in ancient Greece and by the prolific Roman vine-spreaders, too. There are many sparkling, sweet and fortified wines made from Muscat varieties from all over the world, but for this tasting, the dry or off-dry styles work best. Muscat is often used as a blending partner, adding its fresh, fruity aromas to other white wines, but in this tasting, it’s ideal to taste it solo. While there are variations amongst Muscat family members, most Muscat-based wines have prominent aromas that range from orange blossom and fresh grapes to peaches, honey and orange marmalade. If you’ve ever thought that wine should smell like grapes, Muscat wines will be right up your alley. On the palate, these wines are usually supported by a moderate acidity and body, though in some regions, like Alsace, they can have extra weight and textural richness. What to ask for: Ask by name Alternative(s): Dry or off-dry Muscat wines from Alsace, France; Greece or Chile https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/df8b9d71-49cd-4af9-9c03-a1f261a5b8fd/Aromatic+Whites+900+x+1200+px.png Tastings - Aromatic Whites Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/757a430c-6f66-4b12-9d4c-08345e6aca4e/Sauvignon+Blanc.png Tastings - Aromatic Whites - #2: Sauvignon Blanc Sauvignon Blanc, in my opinion, is a lot like the broccoli of the wine world. It can be prepared in ways that make it pungent and aggressive, but it can also be downright delicious. I’ve smelled Sauvignon Blanc that might as well have been canned asparagus mixed with cat piss. And I’ve smelled Sauvignon Blanc with such subtlety that it was difficult to articulate what I was smelling, something like fresh dew and river stones and all things Spring. Most Sauvignon Blanc wines fall into one of three style categories: fruit-forward, restrained or oaked. If you know already which style you prefer, ask your local retailer to suggest something from their assortment that fits your preferences. If not, the best way to find out is to taste. Fruit-forward wines can be tropical, ripe, green or all of the above mixed together, but the fruit will comprise the predominant flavors. Restrained wines could be described as citrus-forward, floral or ‘mineral,’ showing aromas like river rocks, gunflint, wet slate or other hard-to-describe characteristics. Intentionally oaked Sauvignon Blanc wines, like White Bordeaux and some Californian Fumé Blancs, are often made with toasted new oak barrels, which means that the oak impact should be clear. Think vanilla, caramel, toast, cedar. The texture and weight of these wines will be different too, with the oak imparting more of both. Most Sauvignon Blanc wines are meant to be drunk young. There are wines that will develop for a few years in the bottle, and some will hold for longer, but for the most part, winemakers assume that you’ll be enjoying these wines while they’re relatively youthful and fresh. Knowing that leads me to look for said “freshness” in Sauvignon Blanc wines, in all of its various forms. Citrus-forward, grassy, tropical, toasty or dewier than iced tea, I think it’s worth seeking out flavor purity and freshness in these wines. What to ask for: Ask by name Alternative(s): Sauvignon Blanc from France, such as Sancerre, Pouilly Fumé, Menetou-Salon, Reuilly, Quincy, Touraine, Coteaux du Giennois, Entre-deux-Mers or White Bordeaux, or from New Zealand, the US, Chile, South Africa, Australia or Spain https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/166aab2a-f50e-4845-b5a0-4235b2c1dbdc/Gew%C3%BCrtztraminer.png Tastings - Aromatic Whites - #3: Gewürztraminer However you say it or spell it, Gewürtztraminer (”geh-vurtz-traminer”), Gewurtztraminer sans umlaut, Traminer, or my go-to shorthand, Gewurtz (”geh-vurtz”), this is one of the most polarizing grape varieties and wines I’ve ever witnessed firsthand. Personally, I love a good Gewurtz. I full-on revel in its one-of-a-kind, abundantly floral nose, with aromas of roses, orange blossom, Turkish Delight and sweet lychees, followed by ripe peaches, a ginger-y kick and rich weightiness on the palate. I also have friends who full-on detest Gewurtz, saying that it smells like soap and tastes like it, too. Gewurtz is like the cilantro of the wine world. Usually, you’re either into it or you absolutely, viscerally hate it. And is there anything more entertaining than watching someone try something polarizing for the first time? The anticipation! I was lucky enough to capture a picture of one of my good friends who hates Gewurtz at a winery in Eguisheim, in Alsace, France, Léon Beyer, when her nose reached the glass, just before tasting one of their Gewurz wines. I was prepared to see her restraining an expression of disgust, but surprisingly, she enjoyed the wine, so my picture captured her expression of wide-eyed, brow-raising astonishment. Somewhat unexpectedly, given its name, the best-known regions for Gewurtztraminer wines today are Alsace, France and Trentino-Alto Adige, Italy. This confusing circumstance is thanks to changing European borders, since the charming village of Tramin that lent Gewurztraminer its name sits in a region that goes by Trentino-Alto Adige, but also Südtirol, aka South Tyrol, since it lies just south of Austria’s Tyrol region. In this part of northern Italy, which was part of Austria until WWI, everyone still speaks both German and Italian, though I’ve learned that English fluency isn’t necessarily a given, even in hotels. Alsace, France, too, is a region whose borders have flipped between France and Germany over the years, creating an Alsatian dialect and culture all its own. Other countries making Gewurtztraminer wines include Germany, where it more commonly goes by Roter Traminer, Austria, where it goes by Traminer, and countries like Slovenia, Hungary, Romania, Bulgaria, Moldova, Ukraine, Switzerland, Luxembourg, New Zealand, Chile and a few American states, particularly Washington and Oregon. What to ask for: Ask by name, preferably a dry or off-dry Gewurztraminer from Alsace, France or Trentino-Alto Adige, Italy Alternative(s): Dry Gewurztraminer wines from other countries https://www.wineluckclub.com/tastings/piedmont monthly 0.5 2025-04-10 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/50a71010-a452-4b08-98e9-9eb0df3af477/Cortese+di+Gavi.png Tastings - Piedmont - #6: Cortese di Gavi Cortese di Gavi wines are usually just called Gavi or Gavi di Gavi, since Gavi is the DOCG-level region that made them famous, with its sub-zones like Rovereto that are known for their top-quality wines. Cortese is the name of the grape variety, which has been grown in Piedmont since at least the 17th century, considering the evidence that it’s shown up in cellar inventory documents from the Castle Monferrato from 1614. Cortese wines tend to be subtle, with delicate citrus-y aromas complemented by light floral and even sometimes almond-y or herbal aromas. They’re best known for their steely, almost bitingly crisp acidity. Some Cortese wines will express minerality, often a flintiness or chalkiness. Like many Italian wines, they’re better known for their distinctively vibrant texture and tension on the palate than they are for their flavors per se, so consider how they feel and what they make you want to eat with them even more than what you might smell or taste flavor-wise. What to ask for: Ask by name Alternative(s): Stick with a Cortese di Gavi, Gavi di Gavi, Gavi di Tassarolo or other Cortese wines from Piedmont like Cortese dell’Alto Monferrato, Cortese dell’Oltrepò Pavese or Piemonte Cortese https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/476c671f-e264-4c26-a3e3-27a3a4aaf754/Arneis.png Tastings - Piedmont - #5: Arneis In Piedmontese dialect, Arneis (”ar-nays”) is a word for rascals; as in, the kind of people who drive others nuts, rather than the Little Rascals variety. This moniker is thanks to the fact that Arneis vines can be a pain to work with, finicky and prone to disease and pests. Luckily, the wines are delicious enough to be worth the trouble. Arneis hasn’t always been vinified solo as a white wine, and has only recently experienced a revival. It used to be blended into red wines, even Barolos, much like Viognier is blended into Syrah in the Northern Rhône, to add aromas and texture as well as a softening effect and color stabilization. The Roero, just north of Barolo and Alba, is where Arneis makes its home, an area that has also earned a DOCG for its Roero Arneis wines, which have been recognized as some of Italy’s greatest whites. Arneis wines tend to be aromatic, with aromas of orange blossom, candied orange peel, white peach and lime. They have moderately high acidity, but they’re not known for being refreshingly zippy white wines, rather, they’re better known for their rich, almost oily texture that swishes across the palate. What to ask for: Ask by name, preferably a Roero Arneis Alternative(s): Stick with an Arneis wine from Piedmont, like a Roero Arneis, or Langhe Arneis, Terre d’Alfieri Arneis https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/fa06c1c4-d3cb-41d6-8dbc-aed742a8a518/Barolo.png Tastings - Piedmont - #1: Barolo Barolo is often called Italy’s king of wines and the wine of kings. This nickname originated from the influence of Piedmont’s nobility on Barolo in the mid-1800s. Before then, Barolos were sweet wines that weren’t well known. Which aristocrat hired which enologist to create the dry style of Barolos we know today is up for some debate, but we do know that the House of Savoy’s Carlo Alberto, king of Sardinia and father to the first king of Italy was involved. This involvement meant that Barolos made their post-glow-up debut at royal courts around Italy, then Europe, cementing the moniker. Barolo wines are made in Piedmont from Nebbiolo, a finicky grape that ripens late and makes wines with an unusually pale color. Barolos often appear reddish orange in the glass, almost brick-colored, and are pale enough to make you think the wine inside will be delicate. Wrong. These wines are known for having some of the highest tannin and acidity levels in the wine world. And its not just their structure. Barolos can also be some of the most intensely fragrant and flavorful wines you’ll ever experience. As the saying goes, don’t judge a book by its cover. Barolo had its own wine war in the 70s and 80s. At the time, there was one way of making a “real” Barolo, and the rebels who tried new approaches revolutionized Barolo and started family feuds that continue today. These days, there are still some producers who adhere to extremely “traditional” or “modern” winemaking methods, but many choose something in between, so today’s Barolos don’t usually need a decade or more of bottle aging before being ready to enjoy. What to ask for: Ask by name Alternative(s): Barolo Riserva, Gattinara, Ghemme, Roero Rosso, Valtellina Superiore, Lessona, Carema, Langhe Nebbiolo https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/b733fccd-4f36-44f0-abbb-cf2a36711870/Barbaresco.png Tastings - Piedmont - #2: Barbaresco If Barolos are the king of Italian wines, then Barbarescos are the queen. And like many queens, Barbarescos are often placed in the shadow of the king. But as history has consistently shown us, queens aren’t lesser than, they’re just different. And different is always interesting. Barbaresco wines are made in Piedmont with the finicky late-ripening Nebbiolo grape, just like Barolos. These wines are pale, usually brick red, and tend to have much more tannin and acidity than you’d expect from a pale wine. Barbaresco isn’t far from Barolo either. The two regions are just about 2 miles (3.2 km) apart, with the river Tanaro splitting from a single river to 3 tributaries as it flows through the hills in between. Barbaresco contains less than half as much vineyard area as Barolo, so these wines can be just a bit more challenging to find. Barbaresco wines age for 2 years before being released for sale, compared to Barolo’s 3 years, which can be considered lesser than or better than, depending on what you prefer. Only you can decide which is best: the king or queen of Italian wines. What to ask for: Ask by name Alternative(s): Barbaresco Riserva, Gattinara, Ghemme, Roero Rosso, Valtellina Superiore, Lessona, Carema, Langhe Nebbiolo https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/838d6f37-df68-4a49-a0cd-4238c2b0d01f/Barbera.png Tastings - Piedmont - #3: Barbera Barbera is known for being one of Piedmont’s traditional grapes, but it’s also planted all over Italy and these days, even further afield, in the US, Australia and Argentina. For this tasting, selecting a Barbera from one of the two best-known regions, Asti or Alba, is your best bet to secure a classic Piedmontese example. Barbera d’Asti is a DOCG, which is the highest quality classification for a historic area and wine style in Italy, so the best examples are typically found there. Barbera wines have a reputation for being one of the best pizza-pairing partners in the wine world, right alongside the famous Sangiovese-based Chianti. And for good reason. Barbera wines are deceptively dark in the glass, so that you might think they’ll be big, bold wines with plenty of structure. Instead, these are juicy wines with plenty of acidity and low to moderate levels of tannin, making them exceedingly food-friendly and generally affordable. They’re typically fruit-forward, with aromas and flavors of red and black cherries, blackberries and subtle herbs and spices. Some Barbera wines are aged in oak, in which case they’ll typically have flavors like cocoa, nutmeg and clove, too. What to ask for: Ask by name, preferably a Barbera d’Asti, Barbera d’Asti Superiore, or Barbera d’Asti Superiore Nizza, Tinella or Colli Astiani (the 3 sub-zones of the Barbera d’Asti DOCG) Alternative(s): Barbera d’Alba Superiore, Barbera d’Alba, Barbera del Monferrato Superiore, Barbera del Monferrato https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1dcdaf78-39b4-4ab2-ab2c-4aa9c75859ff/Dolcetto.png Tastings - Piedmont - #4: Dolcetto Dolcetto roughly translates to “little sweet one,” which is a so-so description for wines that tend to be fruit-forward, offering the perception of sweetness, but with a bittersweet edge to their dry finish. Dolcetto wines, in contrast to Barbera, tend to have low acidity and plenty of chewy tannins. These wines are an inky dark purple in the glass, and are abundantly fruity, with aromas and flavors of dark cherries, blackberries, blueberries, almond liqueur and licorice. Alba and Dogliani are the two areas best-known today for their Dolcettos, though there are several DOCs for the grape throughout the region. Dogliani, Ovada and Diano d’Alba hold DOCGs for their Dolcetto wines, which is the highest quality classification for a historic area and wine style in Italy. What to ask for: Ask by name Alternative(s): Stick with a Dolcetto wine from Piedmont such as a Dolcetto d’Alba, Dolcetto di Dogliani Superiore, Dolcetto di Diano di’ Alba Superiore, Dolcetto d’Ovada Superiore, Dolcetto d’Acqui, Dolcetto d’Asti or Dolcetto delle Langhe Monregalesi https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/8cf495b5-4395-4ac9-986f-d52de3559180/Piedmont+900+x+1200+px.png Tastings - Piedmont Vintage image sourced on Pinterest https://www.wineluckclub.com/tastings/italian-island-reds monthly 0.5 2025-02-22 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/e7f9d3e4-6bd6-4d18-9604-ee022827c6fe/Nero+d%27Avola.png Tastings - Italian Island Reds - #1: Nero d’Avola Nero d’Avola is Sicily’s most-planted red grape variety, and wines are made from the grape in almost every part of the island. The only exception is the northeast corner of Sicily, where grapes more closely associated with Mount Etna preside. Nero d’Avola’s name gives some indication of its origins, since it roughly translates to “black from Avola,” referring to the dark color of the grape’s skins, and its original home, Avola, a little town in southern Sicily. Nero d’Avola has benefitted from a significant rise in popularity since the turn of the millennium, so much so that it has already had its own fad period, at least in Italy, and has since bounced back as the wines become increasingly terroir-focused and nuanced. It’s a grape variety that prefers heat, retaining its acidity even at lower altitudes where things can get steamy, which has made it attractive to producers in other regions like parts of Australia, California and even Texas in recent years. There are a bunch of different DOC wines in Sicily in which Nero d’Avola plays a part, including Delia Nivolelli, Contea di Sclafani, Alcamo, Contessa Entellina and others, but many producers choose to make IGT wines with Nero d’Avola, too. For this tasting though, the goal is to find a wine that is primarily, if not entirely, made from Nero d’Avola, rather than one in which it’s blended with other local or international grapes. Nero d’Avola, like Pinot Noir, is a grape variety that expresses the sites where its grown very well. This means that some Nero d’Avola wines from cooler areas are medium-bodied with more red cherry and herbal flavors than black fruit, and chewy, grainy tannins. Often, these lighter styles of Nero d’Avola aren’t oak-aged, but are intended to be juicy and quaffable instead. And then there are Nero d’Avola wines that are full-bodied with oak aging, bright acidity, prominent tannins and dark fruits like black cherry, black plum and blueberry with cocoa powder and savory herbs, sometimes even a meaty flavor. If you know you’d prefer one style over the other, ask your local retailer for a recommendation from their assortment. Since Nero d’Avola is a grape that needs abundant sunshine and heat to ripen, most of the wines have high alcohol levels. What to ask for: Ask by name, and aim for a wine that’s 100% or at least predominantly Nero d’Avola, avoiding blends that include international grape varieties like Merlot, Cabernet Sauvignon or Syrah. Alternative(s): Stick with a Nero d’Avola wine from Sicily https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/b326d9db-161d-4aa8-a553-a5b3b311ec02/Etna+Rosso.png Tastings - Italian Island Reds - #2: Etna Rosso Etna Rosso wines are made up of at least 80% Nerello Mascalese, a grape variety unique to this northeastern part of Sicily, where Mount Etna’s volcanic influence reigns supreme. Nerello Cappuccio, another local red grape variety, can be up to 20% of the blend. The first Etna Rosso wines I tried were from Tornatore, and later, I got to represent their wines when I worked for GALLO. Fast forward a few more years, during which I got to represent Nicosia and I Custodi in other roles, and I finally got to visit Mount Etna myself. My husband and I toured Sicily for our honeymoon in 2021, luckily before White Lotus chose Taormina for its second season and made the area even more popular than it already was. I still have plenty of wine regions yet to visit, but so far, the coolest vineyard I’ve ever seen was on Mount Etna. It’s impossible not to feel Mount Etna’s looming presence all around in northeastern Sicily. Europe’s largest active volcano makes itself noticed with its constant plumes of smoke and broad expanse. Most of its vineyards lie between 1,300 feet (400m) and 2,600 feet (800m), but the elevation doesn’t feel particularly dramatic when you’re there. Hiking up certain streets in Taormina was more physically demanding than walking in several of the broadly sloping vineyards we visited on Etna. We were invited to drive our rental car onto a one-lane “road” that was really just stacked lunar-looking black lava stones, where we left it to walk along the narrower lava stone walls and down into vineyards whose individually-staked vines were hundreds of years old and taller than my 5’10” (178cm) frame. Old palmentos, traditional stone buildings where wines used to be made, dot the landscape, some in ruins. Paths of devastation from previous lava flows bracket the old vines, reminding you that even on sunny, clear days, total destruction is always a possibility. Someone once said to me that the wines from Mount Etna showcase the “dark side of minerality.” I love that description, and rely on it regularly when attempting to articulate that salty, slightly smoky quality that feels alive with tension and unique to wines from Etna. Etna Rossos are tricky appearance-wise, since they’re pale in the glass, but pack a punch structurally, much like Nebbiolo wines from Barolo and Barbaresco. Nerello Mascalese and Nerello Cappuccio are often blended thanks to their complementary natures. Nerello Mascalese wines are pale-colored, but have plenty of acidity and tannin. Nerello Cappuccio offers more color and softens acidity, and doesn’t bring much tannin to the party. Together, they make wines that are excitingly vibrant, bursting with sour cherries, raspberries and blood oranges, along with fresh violets, sun-baked herbs and tobacco. What to ask for: Ask by name Alternative(s): 100% Nerello Mascelese wines https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/a6138283-4528-4ea8-8f51-3357defb237d/Cannonau+di+Sardegna.png Tastings - Italian Island Reds - #3: Cannonau di Sardegna Sardinia, once part of the kingdom of Aragón, claims Grenache/Garnacha as their own native grape, but here, it goes by Cannonau. Sardinia, in middle of the Mediterranean, east of Rome and just south of Corsica, has been fought over by various peoples and kingdoms since antiquity. And yet, it still maintains an independence and culture all its own. Sardinia isn’t even fully Italian, since it was granted autonomous status, much like Sicily. If you ask a Sardinian where they’re from, it’s Sardinia, not Italy. Cannonau di Sardegna, the full name for these wines, is usually made from 100% Cannonau, though other local varieties are allowed to be blended in small amounts. If you’ve ever tasted Grenache-based wines from other warm climate regions like the Southern Rhône, Rioja, Priorat or Australia, you already know that there can be huge variation in the styles of wines produced. On Sardinia, the wines can also vary by producer, especially since they can be made from almost anywhere on the island. In this toasty locale, Cannonau wines are often full-bodied with soft acidity and tannins and abundant red fruit flavors like dried strawberries along with violets, white pepper, black tea and licorice. Riserva wines are aged for at least 6 months in barrel, so they tend to have more structure and concentration. What to ask for: Ask by name Alternative(s): Stick with a Cannonau di Sardegna, ideally a Riserva https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/5bc1e341-c284-4973-b15a-b0c4435b7bce/Carignano+del+Sulcis.png Tastings - Italian Island Reds - #6: Carignano del Sulcis While Cannonau’s origins are debated, it’s generally accepted that Carignano came to Sardinia from Spain, likely thanks to the four hundred years or so that the island spent under the rule of the Crown of Aragon. Today, Carignano goes by Carignan in France and Cariñena and Mazuelo in Spain. Carignan wines from France and Spain often carry an unfortunate reputation for being astringently tannic, without the flavor or body to balance things out. Winemakers have found that the best Carignan wines come from really, really old vines, since Carignan vines are vigorous and will produce a lot of grapes, just not many concentrated ones, when the vines are young. In Sardinia, many of the Carignano vines used to make Carignano del Sulcis wines are around one hundred years old, which is plenty of time for the vines to slow down their vigor and start producing complex, concentrated grapes. Sardinia’s warm, dry climate with its whipping winds and sandy soils doesn’t hurt either. Even if Sardinia can’t claim Carignano’s origins, it can still claim hundreds of years of tradition, and more importantly, some of the world’s most concentrated and complex wines from this particular grape. Sardinia’s top DOC for Carignano is Carignano del Sulcis, from the southeastern tip of the island, where the majority of plantings are Carignano. These wines are typically deeply colored with flavors like ripe red and black cherries and plums along with prominent spices like black pepper, cocoa and coffee. What to ask for: Ask by name Alternative(s): Other Carignano-based wines from Sardinia https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1d632e38-a120-4c39-a06b-6a60eb22a09d/Italian+Island+Reds+900+x+1200+px.png Tastings - Italian Island Reds Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/ff3cbfdc-8712-4f0c-a37c-3c8ea31cc087/Frappato.png Tastings - Italian Island Reds - #4: Frappato Frappato wines are on the rise, though it might still take some hunting to find one that is 100% Frappato, depending on where you live. Producers like Arianna Occhipinti, COS and Paolo Calì have been driving increased interest in solo Frappato expressions. Frappato is frequently blended with Nero d’Avola, Sicily’s more famous red grape, and contributes a softening effect, since Frappato wines are lighter than Nero d’Avola in all senses of the word. Quite pale in the glass, Frappato wines won’t surprise you like Nerello Mascalese. These are wines whose delicate color actually matches their structure. Light-bodied, Frappato wines are best with some chill, especially since their tannins are equally light. These are reds that can be paired with rich seafood and treated almost like a dark rosé. Expect to find flavors like strawberries, pomegranates, white pepper, dried oregano and violets. What to ask for: Ask by name Alternative(s): Stick with a Frappato, preferably 100% https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/d2d6269a-d861-4cf2-b0fb-f013e9e67cc5/Cerasuolo+di+Vittoria.png Tastings - Italian Island Reds - #5: Cerasuolo di Vittoria If you’ve tasted Dark Rosés, you’ve heard about Cerasuolo d’Abruzzo, a dark rosé wine whose name means “cherry-red,” which makes the name of this red wine rather confusing, since it isn’t a rosé, but instead is a full-on red wine. Cerasuolo di Vittoria is Sicily’s only DOCG, the highest level of protected geographic indication for an Italian wine. Cerasuolo di Vittoria wines, from southeastern Sicily around the city of Vittoria, are always blends, with up to 70% Nero d’Avola and up to 40% Frappato. Ideally, in this tasting, you’ll get to taste Nero d’Avola and Frappato solo and in this famous blend, so that you can taste for yourself what each grape brings to the party. Pairing Nero d’Avola and Frappato works much like a complementary couple. Nero d’Avola brings the richness, while Frappato brings delicate floral aromas and softens the wine. The partnership results in age-worthy wines that are medium- to full-bodied with flavors of ripe raspberries, blood oranges and cherries alongside violets, peppery spices, black tea and dark cocoa. What to ask for: Ask by name Alternative(s): Stick with a Cerasuolo di Vittoria https://www.wineluckclub.com/tastings/dark-roses monthly 0.5 2025-03-07 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/eb13d79d-2bab-47ed-a2be-6375fd89cad7/Dark+American+Ros%C3%A9.png Tastings - Dark Rosés - #5: Dark American Rosé In contrast to the other wines included in this tasting, American rosés tend not to follow any strict rules or traditions, so the range of rosé wines on offer is vast. And unfortunately, darkly-colored rosés, or “blush” rosés, as they’re often called in the US, come with an association with White Zinfandel that hasn’t done them a whole lot of favors. White Zinfandel, first created by Bob Trinchero at Sutter Home Winery in the 1970s, was supposedly accidental. As the story goes, Trinchero was using a winemaking practice common in France, the saignée method, in which some juice is “bled off” before fermentation, to concentrated his red Zinfandel wines. The discarded juice was usually fermented into a dry rosé, but in one case, an incomplete fermentation resulted in a lightly sweet wine, which he found that he liked, so he bottled it and sold it as “White Zinfandel.” If you’ve never tried White Zinfandel, by all means, feel free to grab a bottle for this tasting to discuss. However, you’ve been forewarned that the wines tend to be sweet and simple. I can’t say that I’d recommend it. Luckily, there are many, many styles of rosés produced in the US today, in states like California, Washington, Oregon, New York and Texas. The varieties used in the wines vary just as widely, from the traditional grapes used to make rosé in Provence and the Rhône to Merlot, Zinfandel, Cabernet Franc and even Sangiovese. For this tasting, aim for a rosé with a deep color from any US state. What to ask for: Ask by name Alternative(s): Dark Australian or South African rosé https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/87c10596-8842-4bad-88c7-f3d764af4c06/Navarra+Rosado.png Tastings - Dark Rosés - #3: Navarra Rosado Just north of Rioja lies Navarra, a region that was once part of France, then fiercely independent, as the last kingdom to become part of greater Spain. Between Basque country and Rioja, between the foothills of the Pyrenees and the river Ebro, Navarra is often overshadowed by its recently trendy and always-famous neighbors, though its capital, Pamplona, continuously draws major tourism for the annual Running of the Bulls. Navarra’s wine region is large and diverse, with 3 different climates - Atlantic, Mediterranean and Continental - all tucked into a vastly differing area. The wines produced here are vastly differing too, from crisp whites to pale rosés, deep rosados to rich reds and even sweet wines. The region’s best claim to fame, though, is its rosados. Once known for being just ‘cheap and cheerful,’ Navarra’s rosados have evolved over the years. Traditionally made entirely from old vine Garnacha, today’s rosados might have Tempranillo, Merlot or Cabernet Sauvignon in the mix. The color of the rosados has changed, too. Once, almost all Navarra rosados were deeply colored like fleshy, ripe watermelons, made with lengthy contact with the red Garnacha grapes’ skins. The trend toward pale rosés crossed over the border from France, so there are now paler versions on offer, though they should be avoided for this particular tasting. Some producers of traditionally bright Navarra rosados barrel-ferment their wines, adding roundness, and some age their wines sur lie, adding texture. The wines’ aromas and flavors can range from ripe red cherries and cranberries to roasted rhubarb and strawberries to freshly-turned earth and spicy cinnamon. What to ask for: Ask by name, seeking a rosado that is deeply colored and made from 100% Garnacha Alternative(s): Dark rosados from neighboring Spanish regions like Rioja and Basque Country https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/a8ee90fc-03d6-4a28-921b-b37370216c71/Cigales+Clarete.png Tastings - Dark Rosés - #4: Cigales Clarete Cigales is a small sub-region of Castilla y León, itself a vast wine region covering a huge chunk of northern Spain. Just north of Rueda, outside of Valladolid, Cigales’ vineyards lie along the Pisuerga River. The vineyards may look flat, but they sit between 2,300-2,600 feet (700-800m) above sea level on Spain’s high-altitude plateau, the meseta, with a harsh continental climate with hot, dry summers and frosty winters with scouring winds. Cigales is a relatively recent “official” Spanish wine region, receiving its DO in the 90s, though it certainly isn’t lacking for history, with winemaking practiced since Roman times. Cervantes, Don Quixote’s famous author, even mentioned the wines of Cigales in his writings. But for much of its modern history, Cigales has been a largely forgotten wine region, which meant that winemakers continued to practice traditional methods other regions left in the past, like making Clarete wines. Clarete (or clairet) is a traditional winemaking method in which white and red grapes are vinified together, creating a pink wine whose color can range from pretty pale to almost red, depending on the percentages of white and red grapes in the blend. Traditional Spanish Claretes, as opposed to French clairets, usually undergo longer periods of contact with the grape skins during the production process, making the wines deeper in color but also changing their texture, since more tannins can be extracted from the grape skins, especially once alcoholic fermentation begins. In Cigales, the red grape Tempranillo, known locally as Tinto del País, usually makes up the majority of the blend, while other reds like Garnacha, Merlot and Cabernet Sauvignon are sometimes included. The white varieties include Verdejo, Albillo and Sauvignon Blanc. Because Cigales was largely forgotten, most producers here are families who have maintained traditional practices and avoided replanting their vines, so that there are some extremely old vines producing richly concentrated grapes and the region is dotted with ancient underground cellars, called bodegueros, often shared between several small winemakers. Some of these wines are oak-aged, and some age sur lie, both of which add texture and complexity. The aromas and flavors can include bright cherries and strawberries, elderflowers and thyme, with some spicy cinnamon when oak aging is involved. What to ask for: Ask by name Alternative(s): Traditional Claretes from Rioja https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/e319e655-d427-487f-913d-9d0f2d41e60d/Tavel+Ros%C3%A9.png Tastings - Dark Rosés - #1: Tavel Rosé Ernest Hemingway, oft considered one of the manliest of men (whatever that really means…), supposedly drank a bottle of Tavel rosé every day with his lunch. Take that however you will. Whether Hemingway’s endorsement sways you or dissuades you, it’s worth considering that Tavel has been producing famous rosés for hundreds of years. King Philip IV is claimed to have called Tavel’s rosé the “only good wine in the world.” About 400 years later, the Sun King, Louis XIV endorsed Tavel too. You could say that Tavel has enjoyed some good press. In the Southern Rhône, just outside of Avignon, Tavel is a small town surrounded by the wine region dedicated entirely to rosé. The 9 grapes approved for Tavel include some of the usual Southern Rhône suspects: Grenache, Syrah and Mourvèdre, alongside Carignan, Cinsault and Clairette. Typically, producers of Tavel allow the grapes’ skins to remain in contact with the juice before fermentation for between 10 hours up to a day or two, creating wines whose color ranges from deep salmon to bright pink-fuchsia. Some producers allow their wines to undergo malolactic fermentation, softening the acidity and making the wines feel rounder and creamier on the palate. These are rosés that can age, so don’t be afraid to try an older vintage. Young Tavel rosés tend to have flavors of tart black cherries, cranberries and strawberries with a mineral backbone, like wet slate. Some wines have more complexity, with flavors like dried orange peel, cinnamon and dried currants. What to ask for: Ask by name Alternatives: A dark rosé from another Southern Rhône region like Lirac, Gigondas or Vacqueyras, a dark Bandol rosé, dark rosés from the Languedoc-Roussillon https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/be69c7ed-dbf1-4ca1-9f82-e4c24307218b/Dark+Ros%C3%A9s+900+x+1200+px.png Tastings - Dark Rosés Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/66bc87b3-636f-40a4-a285-05c002c63ee6/Cerasuolo+d%27Abruzzo.png Tastings - Dark Rosés - #2: Cerasuolo d’Abruzzo Cerasuolo roughly translates to “cherry-red,” which is very much the idea for these rosés from Abruzzo. Made from primarily Montepulciano grapes, much like the hilly, coastal region’s well-known red wine, Montepulciano d’Abruzzo, Cerasuolo is a relatively new entrant in the world of “official” Italian wines, since its DOC was approved in 2010. When I worked for an American importer with Valle Reale’s Cerasuolo d’Abruzzo in the portfolio, I remember quickly learning that there was simply never enough wine to meet national demand. Some producers, like Valle Reale, ferment their wines with ambient yeasts, and some others use old wood barrels to add texture to their wines. You can expect to find flavors like ripe strawberries and cherries, blood oranges, balsamic vinegar, fresh herbs and hints of cinnamon spice or mineral backbone, like wet stones, in these buoyantly cherry-red wines. What to ask for: Ask by name Alternative(s): Negroamaro rosato from Puglia, particularly Salento https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/aca8db6d-fbc9-49dd-91d2-75c93aad533a/Lambrusco+di+Sorbara.png Tastings - Dark Rosés - #6: Lambrusco di Sorbara Emilia-Romagna is best known for its foods, from prosciutto di Parma to Mortadella Bologna, Parmigiano-Reggiano and Modena’s balsamic vinegars. Unlike most of Italy, it’s not a region well-known for its wines. Except for Lambrusco. Lambrusco is a style of lightly sparkling red wine, though the wines’ colors actually range from light pink to beet red. Lambrusco experienced a fad in the US in the 1970s and 80s, when the wines were made in a simple, lightly sweet style, after which they were largely forgotten. Today’s Lambruscos tend to be dry, and there’s one style, Lambrusco di Sorbara, that is consistently on the pale side style-wise, ranging from bright salmon to a cheerful fuchsia. There are several varieties of grapes used to make Lambruscos, and Lambrusco di Sorbara is known for contributing less color and more acidity than the more commonly planted Lambrusco Salamino or Lambrusco Grasparossa. In the Lambrusco di Sorbara DOC, at least 60% of the wine must be made from its eponymous thin-skinned grape variety. I can’t think of a better wine to open an Italian meal than a Lambrusco di Sorbara. The delicate tannins, bright acidity, frothy, prickling bubbles and floral, fruity flavors playfully prime your palate for all that is come next. What to ask for: Ask by name Alternative(s): Other rosé Lambruscos like the Lini 910 Labrusca Rosé https://www.wineluckclub.com/tastings/prestige-champagnes monthly 0.5 2025-02-22 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/7b935830-510f-46ce-80a8-784c41300bee/Prestige+Cuv%C3%A9e+Champagne.png Tastings - Prestige Champagnes - #1: Prestige Cuvée Champagne I’m calling these prestige cuvées to differentiate from the other styles of prestigious Champagnes here, but you could also just call them prestige Champagnes, têtes de cuvée or just the top-of-the-line Champagnes. This is a category of Champagne that isn’t the easiest to define, since there are no set rules per se. These are Champagnes that are usually produced by the grandes marques, AKA the maisons or the “houses” that can afford to invest in Champagnes whose production requires the meticulous cultivation of quality above all only because their nonvintage blends create sufficient cash flow. The wines themselves often carry the names of their respective houses, but not always. Dom Pérignon, the very first prestige cuvée, was launched by Moët & Chandon in 1936. You’ve probably heard both of those names, but you might now be aware of the connection. The same is true for Cristal, a wine by Louis Roederer. Krug and Jacquesson, on the other hand, create only prestige Champagnes. Numbering their non-vintage blends, these houses are known for carefully selecting from amongst top cuvées only from multiple vintages (as opposed to creating an annually consistent “non-vintage” blend) to craft wines that defy easy categorization. Many of these wines are vintage wines, like Dom Pérignon, but they don’t have to be. If you aren’t sure if a wine qualifies as a prestige Champagne, ask your local retailer. I’ve included some well-known options below, but please feel free to venture beyond the expected. What to ask for: Ask by name Alternative(s): Stick with a prestige cuvée like Dom Pérignon, Cristal, Sir Winston Churchill, Comtes de Champagne, Belle Epoque, La Grande Dame, Jacquesson, Krug, Grand Siècle, Cuvée 1522, Blanc des Millenaires, Rare or Cuvée Nicolas François. https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1c5c21e4-abbd-4444-a577-deefe1abc623/Single+Vineyard+Champagne.png Tastings - Prestige Champagnes - #2: Single Vineyard Champagne Champagne, in sharp contrast to its neighbor to the south, Burgundy, isn’t known for its single vineyard wines. Even wine nerds would be hard-pressed to remember the names of top single vineyards in Champagne beyond Clos du Mesnil and Clos des Goisses, myself included. Most Champagnes are blends. Blends of vintages, blends of grapes, blends from various vineyards throughout Champagne. Masterful blending is taken to extreme heights in Champagne. But there are always exceptions. The first - and most famous - is Philipponnat’s Clos des Goisses, from a steeply sloped, walled vineyard in Mareuil-sur-Äy, first released in 1935. While it’s unlikely that it was the first-ever single vineyard Champagne, it’s the first to be recorded and remembered as such, and was produced at a time when it was unusual and therefore distinctive. Single vineyard Champagnes can be nonvintage or vintage-dated, and can be made from any of the approved Champagne grapes. While it’s much more common to introduce a single vineyard Champagne today than it was mid-century, rarity is still a factor, since these are wines sourced from particular - and usually small - plots of land. While houses like Krug, Philipponnat and Jacquesson create single vineyard offerings, it’s more common to see single vineyard Champagnes from growers, or Récoltant-Manipulants. As grower Champagne has become more popular, the concept of highlighting and celebrating specific terroir has become more widely accepted in a region that has historically was focused first and foremost on consistency, or house styles. Some producers today even make only single vineyard Champagnes, choosing to differentiate their wines more by place than by vintage or aging. When you consider that not all that long ago, Champagne’s vineyards were either pummeled with pesticides or used as a dumping ground for Parisian trash, the shift toward focusing on terroir and using sustainable, often organic or biodynamic practices in Champagne demonstrates respect for the region’s distinctive characteristics that deserve to be carefully preserved for generations to come. What to ask for: Ask by name Alternative(s): Stick with a single vineyard (or single terroir) Champagne from producers like Krug, Philipponnat, Jacquesson, Cattier, Pierre Péters, Drappier, Tarlant, Egly-Ouriet, Ulysse Collin, Cédric Bouchard, Larmandier-Bernier, Jacques Selosse, Jérôme Prévost, Agrapart et Fils, Billecart-Salmon, Benoit Déhu, Deutz, Leclerc Briant, Pommery and others https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1735041548885-BF55RPONL0GUUB7SAX3H/Prestige+Champagnes+900+x+1200+px-2.png Tastings - Prestige Champagnes Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/4c5efc9f-65ee-4a14-ad97-c1c2651709a8/Late+Disgorged%2C+Recently+Released+Champagne.png Tastings - Prestige Champagnes - #3: Late Disgorged, Recently Released Champagne Unfortunately, a “late disgorged, recently released” Champagne doesn’t sound anywhere near as appealing as a prestige cuvée. Not to mention that the word disgorged has a bit of an ick factor. Describing these wines requires a bit more wine geeky-ness, too, since the process of Champagne production must be understood in order to get why these wines are different and special. In Sparkling Wine Essentials, I cover what traditional method sparkling wine production entails, so to keep it brief here, most Champagnes undergo some period of lees aging, during which the lees, a collection of spent yeast cells, sink down to the bottom of a bottle, creating what looks a bit like a fuzzy underwater blanket of sediment. That sediment of lees is carefully managed, usually slowly shifted up toward the neck of a bottle to eventually be disgorged (removed) before the final bottling and either further cellar aging or release for sale. However, with late disgorged Champagnes, the lees are left hanging out with the wine for really long periods of time. Years and years. Right before being released for sale, the lees are finally gathered in the bottle necks to be removed. This long aging on the lees affects the wines, giving them a yeasty (surprise!) richness that is often described as a brioche-like bready-ness, or a hazelnut-y flavor. The wines’ texture is richer, and there’s an umami element that isn’t easy to describe. In theory, late disgorgement makes the wines fresher, since the presence of the yeast creates a reductive environment that allows less oxygen ingress. The absence of sugar from dosage during cellar aging also changes the way these wines taste. My husband and I spent our first Christmas together during Covid, and we got lucky timing-wise and escaped to Saint Martin for an island Christmas. While there, I bought a Jacquesson Dégorgement Tardif from a yacht supply shop…and it was completely oxidized. It tasted like flat old apple cider. I hope I’ll get to try the wine again sometime in proper condition, but I’m sharing this story because these wines can be particularly prone to oxidation, and should usually be drunk fairly quickly after they’ve finally been released. It’s worth considering the source and buying from a retailer you know and trust. What to ask for: Ask by name Alternative(s): Stick with a late disgorged, recently released Champagne like Bollinger’s R.D., Jacquesson’s Dégorgement Tardif, Veuve Clicquot Cave Privée, Dom Pérignon Plénitude 2, or other prestige cuvées known for long lees aging https://www.wineluckclub.com/tastings/full-bodied-whites monthly 0.5 2025-02-22 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/99286197-df86-4c44-832a-c8800b690391/White+Burgundy.png Tastings - Full-Bodied Whites - #1: White Burgundy White Burgundy, AKA Bourgogne Blanc. When the French say Bourgogne Blanc, they are always referring to white wines made with Chardonnay, which originated in Burgundy. Unfortunately, Burgundy isn’t as simple as “Bourgogne Blanc.” Burgundy is the wine world’s most complex region. French wines are named by the place they’re from, and well, no place in France gets more specific in that naming than Burgundy. There are 4 quality levels for all White Burgundy wines, starting with Bourgogne Blanc, which refers generally to all white Burgundy wines and is the name of the regional appellation, meaning that the grapes in a bottle of “Bourgogne Blanc” can be from anywhere in the Burgundy region. These are the least expensive White Burgundies. From there, quality levels go from Village, to Premier Cru, then Grand Cru, which are the most expensive. It isn’t easy to remember which appellations are which and what the names mean. Even for those of us who study these things in depth, it’s tough. When you layer on vintage variation and all of the different producers in Burgundy…it can feel overwhelming. All of this to say that you don’t need to get into that level of nerdiness if you don’t want to. Ask your local retailer to guide you to the right White Burgundy for your Wineluck Club tasting based on what you want to spend. What to ask for: White Burgundy, preferably with clear oak influence, and then expect to share your target spend. Alternatives: Stick with any White Burgundy from the Côte d’Or, Côte Chalonnaise or Mâconnais. On the label, this could include regional wines like “Bourgogne” or “Mâcon,” often with more words afterward, or Village wines, like these from the Côte d’Or: Meursault, Puligny-Montrachet, Chassagne-Montrachet, Beaune, Savigny-lès-Beaune, Saint Aubin, Côte de Beaune, Saint-Romain, Auxey-Duresses, Ladoix, Santenay, Pernand-Vergelesses, Maranges, Monthélie, Marsannay, Chorey-lès-Beaune, Côte de Nuits-Villages, Fixin, Vougeot, Morey-Saint-Denis, or Nuits-Saint-Georges, …or these from the Chalonnaise: Mercurey, Montagny, Rully or Givry. …or these from the Mâconnais: Pouilly-Fuissé, Saint-Véran, Pouilly-Loché, Puilly-Vinzelles, or Viré-Clessé. If there are more words after a Village name, the wine could be a Premier Cru. Grand Cru wines skip the Village names entirely and only include the name of the Grand Cru on the bottle. If you can afford a Grand Cru wine for this tasting, I’m guessing that you might already know the names of the 9 Grands Crus blanc, but if you’d like me to add them here, comment below. Note: If the label includes “Aligoté,” “Bouzeron” or Saint-Bris,” skip the wine for this tasting, since we are aiming to taste Chardonnay wines, rather than Burgundy’s other white grapes. https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/307bbc50-ed90-4d4d-ad43-570424a997d7/Oaked+American+Chardonnay.png Tastings - Full-Bodied Whites - #2: Oaked American Chardonnay American Chardonnay has a particular inflection point, the Judgement of Paris, the 1976 blind tasting judged by top French wine experts in which the then-new wines of California were pitted against the classic red and white wines of France. California won the top spots in both the white (Chardonnay) and red (Cabernet Sauvignon) categories, making headlines worldwide and transforming the wine industry on both sides of the ocean. At that time, California’s Chardonnays didn’t have any prestige, history or pedigree. The rules were nearly non-existent, and the entrepreneurial spirit was enormous. Winemakers were challenging whether it was possible to make some of the world’s greatest Chardonnays outside France. And they proved that it was. But, after the success of the Judgement of Paris, Chardonnay vines couldn’t be planted fast enough. And we all know what happens when there’s too much of a good thing. Some American winemakers began mass-producing overripe, over-oaked and often bland, flabby and sweet Chardonnay wines. Luckily, the tide has turned again. California is still the best-known state for Chardonnay, but high quality Chardonnay wines are being made all over the United States, from cool-climate Oregon, where Burgundian varieties thrive, to Washington State, New York, Virginia and Texas. In general, Chardonnays from specific regions tend to be more expensive than wines labeled for their respective states, and the quality level generally follows suit. What to ask for: Ask for an American Chardonnay with clear oak influence from any state, preferably from a region like Anderson Valley, Sonoma County, Sonoma Coast, Santa Barbara County, Carneros-Napa Valley, Santa Cruz Mountains, Monterey County, Paso Robles, Willamette Valley, Columbia Valley, Yakima Valley, the Finger Lakes or any of their respective sub-regions. Alternative(s): Oaked Australian Chardonnay https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/5b0d33b4-d6c1-44e0-baaa-7fd2c3653c8c/Oaked+Rioja+Blanco.png Tastings - Full-Bodied Whites - #5: Oaked Rioja Blanco We served an oaked Rioja Blanco during Thanksgiving this year, much to the delight and surprise of our guests who were fans of Burgundian and American Chardonnays, but had never given Rioja Blancos a try. Rioja Blanco wines are typically blends that primarily feature Viura, which also goes by the name Macabeo when grown further south and blended into Cava. Viura isn’t highly aromatic and usually has a moderate level of acidity, so the young wines, which fall into the Joven category, can be pretty simple, with citrusy and melon-y flavors that are refreshing, if not particularly memorable. However, when Rioja Blancos are aged in oak, they completely transform. With oak aging, Rioja Blancos take on aromas of grilled pineapple, caramel and toasted almonds, sometimes with golden apple, lime peel and white tea, with a creamy texture that lingers in the best way. There are different levels of aging in Rioja’s white wine classification system, all of which require a minimum of 6 months’ aging in oak barrels, with varying amounts of subsequent bottle aging before release. Crianza wines must age for a year in total, while Reservas age for two years and Gran Reservas age for at least four years. Even Gran Reserva Rioja Blancos are relatively affordable when you consider how long the producers have invested in the wines’ aging, especially compared to other aged white wines. What to ask for: Ask for an oaked Rioja Blanco, preferably a Reserva or Gran Reserva Alternative(s): Stick with an oaked Rioja Blanco https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/4af0d3db-9667-48db-8518-c849dc76d61e/Oaked+South+African+Chenin+Blanc.png Tastings - Full-Bodied Whites - #6: Oaked South African Chenin Blanc The first oaked South African Chenin Blanc I tasted was at June’s All Day in Austin, Texas, where once weekly, the bar poured wine blinds to test your skills. Unsurprisingly, I failed that particular test, since I just couldn’t place that oak-aged white with a character and acid structure completely distinct from any Chardonnay or White Bordeaux wine I’d ever tasted before. Since then, I’ve happily snagged oaked Chenins from producers like Adi Badenhorst whenever I’ve seen them on shelves. While Chenin Blanc is best known in the Loire, the place where the most Chenin Blanc vines are grown is actually South Africa. Chenin, which sometimes goes by “Steen” in South Africa, is thought to be one of the varieties brought to South Africa in 1659, when Jan van Riebeeck, Governor-General of the Dutch East India Company, recorded the first wines made from Cape grapes. For most of its history in South Africa, Chenin wasn’t used to create wines like the still, sparkling and sweet styles the Loire has made famous. It was considered a workhorse grape, easy to grow and tolerant of hot, dry weather, and was typically used to make brandy or blended into generic still wines made by large co-ops. In the 1990s and early aughts, after South Africa’s first free democratic elections and once export markets were re-opened, winemakers had the opportunity to compete internationally again, and many began to get creative with the old, largely forgotten Chenin Blanc vines, especially in the Swartland. Many were helped by viticulturalist Rosa Kruger, who founded the Old Vine Project in South Africa to help winemakers find old vineyards from which to source fruit, since the vineyard owners had no real incentive at the time to maintain their old vines, which were labor-intensive and low-yielding bush vines. Dynamic winemakers formed movements like the Swartland Revolution, co-promoting terroir-focused, low-intervention, natural wines made from old vines. These days, you can find incredibly complex, tropically ripe, textured Chenin Blancs with piercing acidity that show their oak aging subtly and elegantly, highlighting Chenin’s versatility and capability to express the character of the place where its grown. What to ask for: Ask for an oaked Chenin Blanc from South Africa, from producers like A.A. Badenhorst, Mullineux and Raats Alternative(s): Stick with an oaked Chenin Blanc from South Africa https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/3dc65966-60f6-42a0-953e-839e164c5dc9/Full-Bodied+Whites++900+x+1200+px.png Tastings - Full-Bodied Whites Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/2c99103a-928e-424a-98d9-30f181eb836b/Northern+Rh%C3%B4ne+Blanc.png Tastings - Full-Bodied Whites - #4: Northern Rhône Blanc The Rhône may be best known for its reds, but there is a whole range of white varieties unique to the Rhône, too. Many of the white wines are blends, and for this tasting, we’re focusing on blends made primarily from Marsanne and Roussanne, which are typical in the Northern Rhône. Marsanne in particular is known for its richness, making wines with serious heft. Marsanne’s peachy and floral aromas are on the subtle side and the acidity is quite low. Instead, the wines are best known for their weight and honeyed texture that you’ll feel on the palate. Roussanne, on the other hand, is better known for its herbal tea-like aromas, firm, moderate acidity and russet-colored grape skins that can tinge white wines a golden-bronze. Roussanne and Marsanne are highly complementary blending partners, rounding out each others’ weak points like the best married couples. The combination often creates wines that are lusciously rich, ripe and viscous, delightfully memorable for the way they feel even more than the way they taste. What to ask for: Ask for a Northern Rhône Blanc made with Marsanne and/or Roussanne, preferably from the Northern Rhône, from appellations like Hermitage Blanc, Crozes-Hermitage Blanc, St.-Joseph Blanc or still St. Péray Alternative(s): Australian or American Marsanne https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/790d9685-8631-4ad5-8de6-ea66db32800b/Condrieu.png Tastings - Full-Bodied Whites - #3: Condrieu If you’ve checked out the Rhône Reds or Syrah & Shiraz tastings, you might remember than in some appellations in the Northern Rhône and in the US and Australia, Syrah is co-fermented with a white grape called Viognier to add aromas, stabilize color and alter the texture and tannins of the wines. Condrieu, on the other hand, is a tiny little appellation in the Northern Rhône where Viognier gets to shine all by itself. “Vee-own-yay” is one of those pain-in-the-butt grapes, like Pinot Noir, that are just difficult. It’s a grape variety that demands a lot of love and attention, in both the vineyards and **the winery. Viognier almost went extinct just before the 1980s, when only a few producers were choosing to bother with the labor-intensive and costly management of Viognier vines on the steep, terraced slopes in Condrieu. There still aren’t all that many producers today, but the fact that the appellation itself is only 540 acres (220 ha) has more to do with why these days. The 100% Viognier wines from Condrieu are known for being incredibly aromatic, practically bursting forth from the glass. To me, they smell like fresh peaches, apricots, orange blossoms and honeysuckle. With that nose, the wine might surprise you on the palate, since it’s by no means a delicate flower. Condrieu wines are weighty, often with high alcohol levels, and tend to have a viscous, oily texture that is wholly unique. The wines usually have low levels of acidity, so the sense of freshness comes mostly from the aromas and sometimes from a bite of bitterness, like almond skin, on the finish. Condrieu wines are often polarizing, both in whether they are wholeheartedly loved or not, and whether they should be aged or not. You get to decide where you fall in both of these camps. Château-Grillet is the only other appellation that’s completely dedicated to Viognier…but it’s even smaller than Condrieu. In fact, just one producer makes wine in Château-Grillet: the eponymously named Château-Grillet, which of course, means that that there are few wines produced, with the high prices to match. What to ask for: Ask by name Alternative(s): 100% Viognier from the Languedoc-Roussillon or from other Rhône regions, 100% Viognier wines from the US or Australia https://www.wineluckclub.com/tastings/syrah-and-shiraz monthly 0.5 2025-02-22 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/6503735a-d882-43c0-a293-a7f6b05f84b9/American+Syrah.png Tastings - Syrah & Shiraz - #4: American Syrah If France and Australia are two ends on a Syrah-Shiraz style continuum, American Syrahs dot themselves along the span in between, as the names themselves will attest, since some producers use “Syrah,” and others use “Shiraz” to indicate which end they’re aiming toward. Despite many producers’ efforts, American Syrah has never had the spotlight in the way that Cabernet Sauvignon or Pinot Noir has. Don’t let that deter you though. One of my husband’s all-time favorite wines is an American Syrah, and I like his taste. One cult producer, Sine Qua Non, has broken through Syrah’s underdog status in creating their nearly impossible-to-get wines, but for the most part, outside the spotlight, American Syrahs remain relatively affordable. California, as America’s largest wine-producing state, has the majority of Syrah plantings in regions like Santa Barbara, Sonoma, the Central Coast and Paso Robles, though producers in the border regions between Washington and Oregon, around Columbia Valley’s Yakima and Walla Walla valleys are also making standout Syrah. On the East Coast, regions in New York like the Finger Lakes and Long Island are producing cool-climate Syrahs too. American Syrah (or Shiraz) can be ripe, concentrated and dark-fruited with a full body, high tannin levels and prominent oak, but it can also be just-ripe, with higher acidity, a medium body, moderate tannins and subtle oak, sometimes with freshness from whole cluster fermentation or lifted aromas from co-fermentation with Viognier. Most American Syrah wines will be more fruit-forward than they are in France, regardless of where they land on the continuum. In general, if the wine label says “Shiraz,” the wine will likely be of the extra-ripe variety, but for all of the wines labeled “Syrah,” it isn’t exactly easy to know what you’re going to get stylistically. Ask your local retailer for help if you know that you tend to prefer one style more than the other. What to ask for: Ask by name Alternative(s): Ask for an American Syrah or Shiraz https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/9a9791cc-0f82-455b-bb0f-1182424b3a22/South+African+Syrah.png Tastings - Syrah & Shiraz - #5: South African Syrah South Africa is a wine region that straddles the line between “New” and “Old World” style-wise, so it’s not surprising that the Syrah and Shiraz wines here span the range of styles, too. Unlike the US, where Syrah holds an underdog status behind other reds like Cabernet Sauvignon, Pinot Noir and Zinfandel, in South Africa, only Cabernet Sauvignon is planted more often than Syrah amongst red grape varieties. Syrah grapes are also often blended with South Africa’s own Pinotage and Bordeaux varieties to make popular Red Cape blends like The Chocolate Block. South Africa’s regions each have their own distinct character, and there are warmer and cooler-climate styles being made all over South Africa. In general, if a wine is labeled “Shiraz,” it will likely lean more toward the ripe, plush, full-bodied Australian side of the style spectrum, and if the label says “Syrah,” it will likely lean toward the medium-bodied, higher acidity, just-ripe side of the style spectrum. That said, there is a lot of variation in between, and South Africa has its own New/Old World style that’s difficult to pinpoint blind but often offers the best of both worlds. What to ask for: Ask by name Alternative(s): Stick with a South African Syrah or Shiraz https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/2497c5fa-2a31-4dc5-bb49-6e1a74a1bd13/Chilean+Syrah.png Tastings - Syrah & Shiraz - #6: Chilean Syrah In the world’s longest, thinnest country, bordered by the Atacama Desert, the Andes, the Pacific Ocean and Patagonian glaciers, European grapevines have been planted since the mid-1800s. Chile’s natural borders allowed the country to remain relatively isolated, so that the country never experienced the phylloxera epidemic that ravaged the rest of the wine world. However, unlike in Australia and New Zealand, where Syrah has been planted since day one grapevine-wise, Chilean winemakers didn’t start paying attention to Syrah’s potential until the mid-90s. Since then, plantings have significantly increased, since the wines’ quality and great value have quickly drawn international attention. Chilean winemakers tend to use the French word, Syrah, and the style of most Chilean Syrah wines leans more toward the French style, too. In regions like the Limarí, Elqui, Casablanca and San Antonio Valleys, with cooler climates, the wines are medium-bodied with higher acidity and pure black fruit flavors supported by spices like star anise and green peppercorn. Warmer regions like the Colchagua Valley tend to producer fuller-bodied, richer styles, though there is still a restrained Chilean sensibility, through which spices and herbs tend to add complexity to delicately fruit-forward wines. What to ask for: Ask by name Alternative(s): Argentinian Syrah https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/a3c62ca4-84f5-4062-b0c0-3ad8536b618a/Northern+Rh%C3%B4ne+Syrah.png Tastings - Syrah & Shiraz - #1: Northern Rhône Syrah The Northern Rhône is where Syrah gets its spotlight. Syrah is planted widely throughout the Rhône, but in the north, where just 5% of the Rhône’s total wine production is made, Syrah gets to claim its solo. Occasionally, Syrah will have a co-star or two, since white grapes like Viognier are allowed to be blended into the wines in some appellations, but for the most part, these wines are 100% Syrah. In the northernmost reaches of the Rhône region, vineyards are shockingly steep, some with hand-built stone walls carefully holding back threats of erosion. Just walking in these vineyards is a workout. The slopes are a critical part of the terroir though, since it can get cold and windy this far north, about 170 miles (270 km) north from the Mediterranean, so these rocky slopes maximize every bit of sunshine and warmth, allowing Syrah to ripen in most vintages. This is arguably where the world’s best Syrah wines are made. Northern Rhône Syrah wines tend to be more savory than fruity, which can be a surprise if you’ve only tried fruit-forward wines, which is a distinct possibility if you grew up in the United States and started with domestic wines, like me. These wines are usually medium-bodied, with high acidity and chalky tannins, making them quite versatile food-wise, but the best part, in my opinion, is the wild range of flavors. Scents like blackberry, black plum, blueberry, milk chocolate, rosemary, thyme, sage and olives bring the Mediterranean to mind, but then there are the wilder flavors, like bacon fat, tobacco, smoky campfire, black pepper, blood and even barnyard that you might find seductively intriguing or just a bit too savage, depending on your tastes. Only you can decide what you prefer. What to ask for: A Northern Rhône Syrah, preferably 100% Syrah, from an appellation like Hermitage, Crozes-Hermitage, Côte-Rôtie, Cornas or Saint-Joseph Alternative(s): Stick with a Northern Rhône Syrah https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/bf19d6a8-66d0-4831-8eeb-964e993aae4c/Australian+Shiraz.png Tastings - Syrah & Shiraz - #2: Australian Shiraz Australia, home to the world’s oldest Shiraz (AKA Syrah) vines, has its own world-famous style, completely different from the Northern Rhône. While Syrah vines in the Northern Rhône are planted on steep slopes to maximize sunshine and warmth, just barely ripening in time, in Australian regions like Barossa Valley and McLaren Vale, Shiraz is intentionally planted at higher altitudes or where ocean effects moderate warmth to avoid over-ripened grapes. Australian Shiraz is known for its ripe fruit, full body, rich concentration and plush, soft tannins. Classic producers like Penfolds, Torbreck, d’Arenburg and Yalumba make wines that burst with jammy, dark fruit and flavors from oak aging like vanilla, sweet tobacco and leather. There are producers in cooler regions like the Eden Valley or Yarra Valley where stylistically, things lean more toward French restraint. Less prominent oak, higher acidity and sometimes freshness from whole bunch fermentation characterize some of these Shiraz wines, though they’re still usually full-bodied and velvety. Producers like Clonakilla, Mayer, Tahbilk, Leeuwin and Luke Lambert are known for making these styles of Australian Shiraz. What to ask for: Ask by name Alternative(s): Stick with an Australian Shiraz https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/a190cd6d-dae1-43d0-8c6e-bfc7e501c969/New+Zealand+Syrah.png Tastings - Syrah & Shiraz - #3: New Zealand Syrah New Zealand, like Australia, has had Syrah vines since the mid-1800s, and they were mostly used to make fortified reds. In the 1980s, Marlborough Sauvignon Blanc began its march toward global dominance, and some of New Zealand’s other wines, like its Syrah, have been left out of the spotlight. Just like New Zealand Pinot Noir, Syrah in New Zealand leans more toward the French style, hence the use of “Syrah” instead of “Shiraz,” like its Trans-Tasman neighbor. Most Syrah plantings are on the North Island, around Auckland and Hawke’s Bay, where the maritime climate tends to be more temperate than it is on the South Island, allowing sufficient warmth to ripen the grapes. New Zealand Syrah wines tend to be more fruit-forward than those from the Northern Rhône, but they’re still cooler-climate wines that usually have medium body, higher acidity and pure fruit flavors like black plum and black raspberry complemented by fresh herbs and black pepper. What to ask for: Ask by name Alternative(s): Stick with a Syrah from New Zealand https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/02aa4a9a-36d0-4514-a404-3a1f342bdffa/Syrah+900+x+1200+px-2.png Tastings - Syrah & Shiraz Vintage image sourced on Pinterest https://www.wineluckclub.com/tastings/fortified-reds monthly 0.5 2025-02-22 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/8058cf35-d67d-403f-b474-18290af7c0f0/Ruby+Port.png Tastings - Fortified Reds - #6: Ruby Port In Denmark, I’ve noticed that Ruby Ports are a go-to wine for making Gløgg, the Danish answer to mulled wine (AKA glühwein or vin chaud). I’m used to seeing dry red wines being used as the basis for mulled wine, and while some recipes use dry wines here too, I have to say that it makes a lot of sense to use a Ruby Port, which already has a richly festive, fruity and spicy sweetness built into the wine itself. Ruby Ports are usually blends of wines from multiple vintages, and are focused on fruit purity over complexity from aging or strong tannic structure. Port houses tend to each have their own signature style of Ruby Port, just like how Champagne houses have a style for their flagship non-vintage wines. Some producers lean toward bright raspberry and plummy flavors with subtle cocoa aromas in their Ruby Ports, while others will aim toward spicier aromas of cloves and cinnamon with darker fruit like blackberries and cassis. Ruby Ports are significantly less expensive than Vintage or LBV Ports, so in an effort to keep things balanced, I recommend aiming for a Reserve Ruby from a good producer for this tasting. What to ask for: Ask by name Alternative(s): Stick with a Ruby Port, preferably a Reserve Ruby https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/bb154921-56b8-4487-baa2-9828888da823/Late+Bottled+Vintage+Port.png Tastings - Fortified Reds - #2: Late Bottled Vintage Port If Vintage Ports are couture, Late Bottled Vintage (LBV) Ports are their ready-to-wear sibling. LBV Ports are made from grapes harvested in a single year just like Vintage Ports, they’re just from less-than-perfect vintages and grapes and are bottled later, as the name suggests, between 4-6 years after harvest. This additional aging time (at the cost of the producer) means that LBVs are ready to drink when they’re released for sale, in comparison to Vintage Ports, which generally benefit from additional aging in bottle after release. LBVs, unlike Vintage Ports, are usually filtered before bottling, so they won’t have the same sediment in the bottle, and decanting isn’t required. That is, unless they actually say “unfiltered” on the bottle, in which case you’ll know what you’re in for if you check out the description of sediment and decanting in Vintage Port above. These wines can have tannins nearly as prominent as those in Vintage Port, though they’ll usually be rounded out thanks to the bottle aging. Flavor-wise, anything that can show up in a Vintage Port can show up in an LBV, too. They might not have the same level of integration, complexity and finish as a Vintage Port, but you can still taste blackcurrants, figs and plums, eucalyptus and lavender, dark chocolate, cardamom, cedar, leather and more in these delightfully complex wines. What to ask for: Ask by name Alternative(s): Stick with a Late Bottled Vintage Port from any producer, such as Taylor’s, Warre’s, Dow’s, Quinto do Noval or Fonseca https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/14e4d664-8307-49b1-88a9-8976a111470d/Tawny+Port.png Tastings - Fortified Reds - #3: Tawny Port I will never forget tasting a Graham’s 40-year old Tawny Port for the first time. I’d tried a few different Tawny Ports before, but nothing as old as that. The scents of caramel, toasted macadamia nuts, brown butter, sultanas and butterscotch burst out of the glass long before I put it under my nose. And that finish, wow. I could taste that wine for ages. The decadence lingered in the best way possible. I like to think of Tawny Ports as the salted caramel blondies of the Port world. They’re the kind of indulgent sweet that should probably feel saccharine, but somehow don’t. Tawny Ports are blends of Ports from multiple vintages, which are aged in old wooden barrels for years. Decades, really. Most of the Tawny Ports you’ll find outside of Portugal have an age listed on the bottle, usually 10, 20, 30, 40 or 50 years. As you’d imagine, the older the age, the more expensive the Port, since it’s not exactly free storing and managing wines for that long. You do not have to splash out on a 40-year old Tawny Port to get the experience, though an aged-indicated Tawny Port, 10 years or more, will be your best bet for this tasting. Tawny Ports get their name from their distinctive brownish-reddish color, created from oxidation, since winemakers intentionally leave some head room in the barrels to allow oxygen to come in contact with the wine. You won’t have any sediment in a Tawny Port, like you would in a Vintage or LBV, because it happens naturally while the wines are aging in barrels, before they ever see a bottle. No decanting required. What to ask for: Ask by name Alternative(s): Colheita Port, which is a rare vintage Tawny Port, or a Reserve Tawny for a less expensive option https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/b6112d8f-dd8b-44f9-a993-fa9d1b593425/Fortified+Reds+900+x+1200+px-2.png Tastings - Fortified Reds Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1102e8c8-cdfe-483e-8a23-8a081701459c/Vins+Doux+Naturels.png Tastings - Fortified Reds - #4: Vins Doux Naturels Vins Doux Naturels (VDNs) are from Southern France, in the Roussillon, Languedoc and southern Rhône. VDN is the name of the category, and there are many styles within it, just like with Ports. For this tasting, we’re focusing on the red wine styles of VDN, mostly from the Roussillon and made with Grenache, which can be unaged or aged and oxidized. To make a VDN, winemakers add a ‘neutral’ grape spirit with a high abv, 95-96%, during fermentation. The high alcohol overwhelms the yeasts and stops fermentation, leaving sugar in the resulting wine. Since the fortifying spirit has a high alcohol level, less of it is needed than is typical in Port, and it doesn’t add as much flavor to the final wine. VDNs are meant to showcase fruit flavors first. Unaged Red VDNs will taste like sweet, concentrated Grenache wines, bursting with jammy fruit flavors like cherries, raspberries, dried strawberries and plums. Oxidized red VDNs may be aged in old oak barrels or glass demi-johns called bonbonnes that are left outside in the sun, and they’ll have flavors that include dried fruits like raisins and prunes and toasted hazelnuts. VDNs can be difficult to find, depending where you live, so the easiest thing to do might just be to ask your local retailer for help. There are several different types of red VDN styles from Southern France, and any will work for this tasting, including: Banyuls, typically a red wine, from a part of the Roussillon on the Mediterranean coast, right next to the border with Spain. Banyuls Grand Cru wines are always red. Rivesaltes, typically a red wine, from a large area in the Roussillon that spans coastal areas alongside the Mediterranean up into the Pyrenees foothills. Maury, typically a red wine, from the northern Roussillon in the Pyrenees foothills. Note: avoid wines labeled Maury “Sec,” which are not fortified or sweet. Vin Doux Naturel Rasteau, typically a red wine, from the southern Rhône, north of Gigondas. What to ask for: Ask by name Alternative(s): Stick with a red VDN, but pay attention to some of the words on the label: Grenat or Rimage on the bottle means the wine is unaged. Tuilé or Traditionnel on the bottle means that the wine has been aged and oxidized. Hors d’âge on the bottle means that the wine has aged for a longer period of time, often around 5 years. Rancio on the bottle means that the wine will have flavors from oxidative aging, like dried fruit and nuts. Rancio translates to “rancid,” which doesn’t exactly sound appealing, but in this case, the oxidative character is intentional, and doesn’t mean the wine has gone “off” at all. https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/a4591685-fedd-4bce-b9c9-bbabb460c59a/Vintage+Port.png Tastings - Fortified Reds - #1: Vintage Port Vintage Ports are often considered the quintessential Port wines, the ones that are most celebrated each year as the various Port houses ‘declare’ a vintage…or choose to skip it. There are many sites like this one that outline the various years’ conditions and which houses declared a vintage in that year. You’ll see that the most recent vintages are always a few years back, since Port houses first age these wines in large old wooden barrels, then in bottles, before releasing them for sale. In general, the Douro, where the grapes used to produce Port wines are grown, has gotten hotter in recent years, though there is still a lot of variation depending on where within the Douro the grapes are grown and which grapes are used, since Port wines are usually a blend of several different grapes and vineyard sites. Hotter vintages result in riper grapes, which in vintage Port’s case, can mean rounder, softer tannins upon release. Vintage Ports are not fined or filtered, so all of these wines will have sediment in the bottom of the bottles. These are wines for which you might have seen videos about how to decant. Older vintages tend to have more sediment than recent ones, since over time, the small particles of grape skins, seeds and stems and tartaric acid crystals drift down to the bottom of the bottles. If you’re intimidated by decanting, or don’t have a proper decanter, know that a beaker or similarly-shaped glass object works just fine, and that sediment won’t hurt you if you choose to skip decanting and just pour carefully. It’s harmless and safe to drink, it’s just kind of weird texturally and can look like reddish-black dirt in your glass, which isn’t exactly appetizing. Remember too that more sediment a vintage Port has, the more likely it is to taste smooth and have less abrasive tannins, since the process of sedimentation happens right alongside the smoothing of tannins. Vintage Ports can have some of the most complex and interesting aromas and flavors I’ve ever experienced in wine. Everything from baked plums and blackberries to mint and violets to cocoa, vanilla, cinnamon, licorice, leather and dried mushrooms can appear in these wines, which also tend to have crazy long finishes as the flavors linger on your tongue. What to ask for: Ask for a vintage Port from any vintage, keeping in mind that older vintages will have softer tannins and more flavors from aging like dried fruit than more recent vintages. Alternative(s): Single Quinta Ports, which are Ports made from a single year and estate, just not a declared vintage, or Crusted Ports, which are less expensive non-vintage Ports that are not fined or filtered, so they’ll have sediments (and flavors) similar to vintage Ports https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/ac371ce2-d305-494f-8f6a-a70cc715ce41/Barolo+Chinato.png Tastings - Fortified Reds - #5: Barolo Chinato Barolos are dry red wines from Piedmont in northern Italy, and are included in the Italian Reds tasting, since they are a must-know style of Italian red wine. Barolo Chinatos (kee-nah-toe) are sweet, fortified and aromatized wines that taste entirely different from Barolos, even though they’re made from the same grape, Nebbiolo, and both have Nebbiolo’s signature high tannins and acidity, which might take you by surprise when paired with sweetness. Quinine in Italian is “china,” derived from the quinine tree’s scientific name, Cinchona officinalis, hence Chinato. Quinine is just one of many different aromatic herbs, fruits and spices that can be added to a Barolo Chinato though. Each producer has his or her own secret recipe, which can include quinine, gentian root, rhubarb, chamomile, cardamom seeds, bitter or sweet oranges, cinnamon, cloves, mint, vanilla and more. Winemakers typically infuse the aromatics into a ‘neutral’ spirit that’s used to fortify the wine, adding flavor and alcohol together. Some producers macerate the wines with aromatics too, and many add sugar and age the wines in barrel and/or bottle to thoroughly incorporate all the flavors before releasing for sale. These wines were once intended for medicinal use, functioning as a panacea for everything from digestion to colds and flus. While we have plenty of different options for remedying bodily ailments these days, Barolo Chinato is still a remedy for the soul. Especially when paired with bitter dark chocolate. What to ask for: Ask by name Alternative(s): Other Chinatos from Piedmont made from grapes like Barbera https://www.wineluckclub.com/tastings/riojas-reds monthly 0.5 2025-02-22 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/ee856735-3fa8-4f9a-abfa-7e7e50a01355/Rioja%27s+Reds+900+x+1200+px.png Tastings - Rioja’s Reds Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/4b44f9a9-3b74-49a7-9087-de2a21b1951a/Rioja+Oriental.png Tastings - Rioja’s Reds - #3: Rioja Oriental Rioja Oriental used to be called Rioja Baja. The name was changed in 2018, since “Baja” could be misconstrued to connote “low,” which was thought to have negative connotations about its wines’ quality. “Baja” was originally meant to indicate that the vineyards lie at lower altitudes than they do in Rioja Alta and Rioja Alavesa, but producers succeeded in changing the name to Rioja Oriental after years of feeling like the red-headed stepchild of Rioja, even though the sub-region is nearly as large as Rioja Alta. While Tempranillo still reigns supreme, Garnacha plantings go up significantly in Rioja Oriental, since it lies furthest south and east toward the Mediterranean, where late-ripening Garnacha thrives in drier soils and toasty sunshine, and where it’s also easier to grow grapes organically. It’s so much hotter and drier that irrigation is allowed in parts of Rioja Oriental, but not in the other 2 sub-regions. The vineyards here tend to be planted on lower-lying, flatter lands, with more alluvial soils. Garnacha isn’t known for contributing high acidity to blends, since its grapes tend to have a lot of sugar in them once ripe. Sugar turns into alcohol thanks to fermentation, so these wines also tend to have higher alcohol levels than wines from Rioja Alta or Rioja Alavesa. These wines can be rich, full-bodied wines with riper fruit flavors, though not all of them are great for long aging. Many producers source grapes from Rioja Oriental to blend with grapes from the other two regions to create wines that showcase ripe fruit even in cooler vintages. Logroño is the capital of Rioja Oriental and some of its best-known wineries include Baron de Ley, Palacios Remondo and Ortega Ezquerro. What to ask for: Ask for a Rioja wine from Rioja Oriental (formerly Baja). The bottle won’t necessarily tell you that the wine is from this sub-region, so you can search online (like on the Consejo Regulador DOCa Rioja’s website, where all wineries in Rioja Oriental are listed here), or ask your local retailer. Some producers blend their wines across sub-regions to minimize vintage variation. If at all possible, avoid these wines for this tasting. If the wine is a Viñedos Singulares, the Consejo Regulador DOCa Rioja provides a list of all Vinẽdos Singulares with their respective “Zona” (sub-zone) that you can check against here. If the wine is a Vino de Municipio, you can search here to check which zone the municipality lies within. Alternative(s): Stick with a red wine from Rioja Oriental with any amount of aging. https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/5dd894e3-4143-405b-abbd-203a91986a0c/Modern-Traditionalist+Rioja.png Tastings - Rioja’s Reds - #5: Modern-Traditionalist Rioja Since “modern” and “traditional” exist on a continuum, there are many winemakers in Rioja who choose something in between. Some of the wines in this category will lean more toward traditional methods, others adopt practices that aren’t even considered “modern,” per se, like using cement tanks or amphoras for fermentation and/or aging. Winemakers who use American and/or French oak could also fit into this category. The intent here is to look for wineries who focus first and foremost on expressing their individual terroir, and then try to choose the winemaking methods that best fit their idea of what the grapes should express. Winemakers who choose to use organic or biodynamic farming methods will usually fit well here. Wineries that own their own vineyards are preferred, since they will usually be more focused on what those vineyards have to say, rather than blending from multiple vineyards or locations to achieve a particular style. These are often wines from distinctive places in Rioja, whether at high altitudes or with old vines or field blends. Some of these wines won’t fit neatly into any of the aging classifications of Crianza, Reserva or Gran Reserva, and may be sold as Genérico or under their own made-up names. What to ask for: Ask for a Rioja that is terroir-driven and not necessarily either “traditional” or “modern.” Some of the producers who offer wines like this in their assortments include Artuke, Bodega Lanzaga, Bideona, Jose Gil, Barbarot, Exopto, Bodegas Bhilar, Tentenublo, Miguel Merino and Valenciso. Alternative(s): Stick with a terroir-driven modern-traditionalist Rioja https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/7f0c8bc0-0545-4899-8843-8b7a1b63dd68/Traditional+Rioja.png Tastings - Rioja’s Reds - #4: Traditional Rioja While what is truly “traditional” can be debated in Rioja, for this tasting, look for a wine that is aged in American oak barrels, then in bottles, ideally for a lengthy period of time. Reserva and Gran Reserva styles from traditional bodegas will fit the bill nicely. These are wines that are aged for long periods at the bodega, so that they’re ready to drink upon release. Think of it like the winery is paying for the cellar storage for you, just like in Champagne, minus the correspondingly high prices. There are “traditionalists” who use only French barrels or French staves and American heads on barrels, and while I’m not arguing whether or not those practices are also traditional, the goal for this tasting is to taste the extremes, so American oak is preferred here. That said, if the wine you select uses a blend of predominantly old American with some French oak barrels, as many wineries do, it could still work. These wines are often paler in color, with higher levels of acidity and lower levels of alcohol. The oak influence is usually subtler than you might think. They are often, though not always, blends of grapes from different vineyards and sometimes sub-regions. What to ask for: Ask for a traditional Rioja, preferably with long barrel and bottle aging, ideally in Amerian oak. Some of the producers who offer traditional wines in their assortments include: La Rioja Alta, R. López de Heredia - Viña Tondonia, Hermanos Peciña, Marqués de Murrieta, CVNE and Marqués de Riscal. Alternative(s): Stick with a traditional Rioja https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/7211d88d-b019-4eca-8419-bd369fc2232c/Modern+Rioja.png Tastings - Rioja’s Reds - #6: Modern Rioja The term “modern” is up for just as much debate as “traditional,” but the way we will use it here is in contrast to “traditional,” describing winemakers who aim for riper grapes, newer barrels, longer macerations and shorter aging periods to try to achieve darker-hued wines with higher alcohol levels, more body and powerful, ripe fruit. Think of “modern” here in the way it was often applied when Robert Parker-style wines reigned supreme. These winemakers will usually use French oak, often toasted and new, and the wines aren’t always totally ready to drink upon release. Terms like Crianza, Reserva and Gran Reserva are sometimes used by winemakers who make these styles of Rioja, sometimes not. The wines can just as easily be sold as Genérico or under their own made-up names. The winemakers of these styles of Rioja may be terroir-focused too, using grapes from a single site or village, but the way they choose to make the wines is what determines whether or not they fit here. What to ask for: Ask for a Rioja that is “modern,” with higher extraction and new French oak aging. Some of the producers who offer wines like this in their assortments include Roda, Contador, Finca Allende, Sierra Cantabria, and Contino. Alternative(s): Stick with a modern Rioja https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/e78e2fb5-8b45-4c91-b15e-8e35b4359292/Rioja+Alta.png Tastings - Rioja’s Reds - #1: Rioja Alta Rioja Alta is Rioja’s largest zone, and contains the majority of Rioja’s most historic wineries, many concentrated around Haro, its most famous village. This makes Rioja Alta a popular region for tourism, since Haro alone is practically one-stop shop when it comes to checking off prestigious wineries in Rioja. Rioja Alta is much bigger than Haro would leave one to believe though, and many wineries source grapes from all over the region. Rioja Alta lies northwest within the region, and its vineyards reach some of the highest heights in Rioja, with plantings up to 2,625 feet (800m) on the slopes of the Sierra de Cantabria. Most of the soils here are either whitish-grey calcareous-clay (limestone) or clay-ferrous, reddish with iron. The cooler Atlantic influence is stronger here, and when combined with higher altitudes and calcareous-clay soils, grapes tend to ripen late, with moderately ripe fruit, higher acidity levels and extensive aging potential. Some of Rioja Alta’s best-known wineries include R. López de Heredia - Viña Tondonia, La Rioja Alta, Marqués de Murrieta, Muga, CVNE and Roda. What to ask for: Ask for a Rioja wine from Rioja Alta. The bottle won’t necessarily tell you that the wine is from this sub-region, so you can search online (like on the Consejo Regulador DOCa Rioja’s website, where all wineries in Rioja Alta are listed here), or ask your local retailer. Some producers blend their wines across sub-regions to minimize vintage variation. If at all possible, avoid these wines for this tasting. If the wine is a Viñedos Singulares, the Consejo Regulador DOCa Rioja provides a list of all Vinẽdos Singulares with their respective “Zona” (sub-zone) that you can check against here. If the wine is a Vino de Municipio, you can search here to check which zone the municipality lies within. Alternative(s): Stick with a red wine from Rioja Alta with any amount of aging. https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/b986c6f0-6b76-4ed1-bab1-d8867856e8aa/Rioja+Alavesa.png Tastings - Rioja’s Reds - #2: Rioja Alavesa Rioja Alavesa is the smallest of the 3 sub-regions, but it is in no way lesser. It lies northernmost and east of Rioja Alta, more toward Basque country, and is more impacted by the Atlantic climate, with cooler temperatures and more humidity year-round. When visiting Rioja Alavesa, packing a waterproof jacket might be a good idea. Almost all of the vineyards here are terraced on calcareous-clay (limestone) soils, and the wines are known for their lightness, fruit purity, abundant aromas and plenty of aging potential. Tempranillo makes up the majority of plantings here, with less focus on the other blending grapes. Laguardia (the city, not the NY airport) is the capital of Rioja Alavesa, and some of its best-known wineries include Marqués de Riscal, Bodegas Ysios, Bodegas Eguren Ugarte and Viña Real. What to ask for: Ask for a Rioja wine from Rioja Alavesa. The bottle won’t necessarily tell you that the wine is from this sub-region, so you can search online (like on the Consejo Regulador DOCa Rioja’s website, where all wineries in Rioja Alavesa are listed here), or ask your local retailer. Some producers blend their wines across sub-regions to minimize vintage variation. If at all possible, avoid these wines for this tasting. If the wine is a Viñedos Singulares, the Consejo Regulador DOCa Rioja provides a list of all Vinẽdos Singulares with their respective “Zona” (sub-zone) that you can check against here. If the wine is a Vino de Municipio, you can search here to check which zone the municipality lies within. Alternative(s): Stick with a red wine from Rioja Alavesa with any amount of aging. https://www.wineluckclub.com/tastings/american-reds monthly 0.5 2025-02-22 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/48773f3e-4d64-49f2-baa7-d2c60b77f17a/Zinfandel.png Tastings - American Reds - #3: Zinfandel Wine Spectator holds a video contest every year, and a friend sent me the link to the finalists’ entries while voting was underway in September. The winning video, “I just want a Zinfandel,” a parody of Hamilton’s theme song, is playing on repeat in my head as I write this, so of course I am now subjecting all of you to the same earworm. You’re welcome. A catchy parody is apropos for Zinfandel though, a grape more American than any other…until vine DNA profiling unveiled that it was really from Croatia, where it’s known as both tribidrag and crljenak kaštelanski. The icing on the cake is that it’s also the same grape variety as Primitivo in Puglia. Even without any official “American-ness” though, Zinfandel is grown far more in California than anywhere else in the world. I have a personal bias toward Zinfandel, since one of my closest friends is a 4th generation California grape grower struggling to keep some of her family’s oldest Zinfandel vineyards in Lodi, the ‘Zinfandel capital of the world.’ Unfortunately, her story is becoming more common, as many vineyard owners with dry-farmed old Zinfandel vines are finding it financially difficult to weather the vagaries of wine market trends that just haven’t always been kind to Zin. One of the most important things to know about Zinfandel is that the grapes in each huge bunch do not ripen evenly. Like at all. At the Monte Rosso vineyard on Moon Mountain in Sonoma, I saw Zinfandel vines that had grapes that were green, just-ripe, ripe, overly-ripe and straight-up raisinated all in the same bunch. This uneven ripening means that most Zinfandel wines will also have high acidity, high alcohol and a variety of flavors ranging from tart, juicy sour cherries all the way through to prunes. Zinfandel wines, like all American wines, run a gamut of styles. Speaking only about the red wines, there are styles that taste like blueberry pie, they’re so ripe, sweet and oak-forward with flavors of vanilla and cinnamon complementing bold fruit. And there are Zinfandels that are more restrained, whose winemakers choose earlier harvesting for less dried fruit flavors and the more subtle French oak. What to ask for: Ask by name. If you tend to prefer bold, sweet Zins over more restrained and nuanced Zins, just ask your local retailer to guide you to their selection’s respective styles. Alternative(s): Stick with an American Zinfandel https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/e9e4619b-e66d-4b0a-b0f2-e46323cf3d5b/American+Cabernet+Sauvignon.png Tastings - American Reds - #1: American Cabernet Sauvignon Napa Valley is, of course, the mecca for Cabernet Sauvignon in the United States. But it’s not the only home for the classic Left Bank Bordeaux grape, so please don’t think that you have to splurge on a top Napa Cab to contribute to this tasting. In a collector tasting group I used to have the luxury of attending in Austin, Texas, there was a regular debate about whether Napa or Sonoma made the best California Cabs. And beyond the North Coast, there are plenty of wine regions in California, Washington and other states that produce Cabernet Sauvignon wines. While there will be stylistic variations, with more or less ripeness, more or less prominent oak and more or less savory flavors, American Cabernet Sauvignons will generally have dark, clear fruit flavors like blackberry, blackcurrant and black plum. The tannins are often high and finely-grained, though they can be softer or more stringent, depending on grape ripeness and wine age. There is always some level of oak aging that you’ll be able to taste in the wines, whether subtle or overt in the vanilla, cedar and cinnamon flavors. And Cabernet Sauvignon has a tendency toward expressing “green” aromas, like green bell pepper, rosemary or eucalyptus. What to ask for: Ask by name Alternative(s): Stick with an American Cabernet Sauvignon, preferably 100% Cabernet Sauvignon https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/507b304b-78c3-4047-9a15-8576ee3d4443/Syrah.png Tastings - American Reds - #5: Syrah Syrah is another grape variety that just hasn’t gained steam popularity-wise like Cabernet Sauvignon, even though there are unforgettable Syrah wines being made in the US, like one of my husband’s favorites, poured from the squatty bottles by Piedrasassi from the Bien Nacido vineyard in Santa Barbara. In the mid-80s and 90’s, Bonny Doon’s Randall Grahm was dubbed “California’s Rhône Ranger” by Wine Spectator, a nickname that stuck and eventually became a nonprofit organization promoting American Rhône varietal wines, the Rhône Rangers. Syrah is the best-known of the Rhône varieties in the US, though it’s by no means the only grape. Beyond California, Washington State’s Syrah plantings have also increased over the years as Syrah slowly and stealthily gains popularity. American Syrah wines can be rich and powerful with seductively dark ripe fruits like blueberry and plum accompanied by tobacco, leather and vanilla. They can also lean more toward Northern Rhônes stylistically, with higher acidity, tighter structures and more peppery, meaty aromas, sometimes with Kalamata olives and rosemary practically leaping out of the glass. Some producers also co-ferment with Viognier, like the wines from the Côte-Rotie, which will alter the wine’s color and tannin structure while adding floral and peachy aromas that just smell pretty. What to ask for: Ask by name. If you tend to prefer riper, fuller-bodied Syrahs over leaner and more peppery Syrahs, just ask your local retailer to guide you to their selection’s respective styles. Alternative(s): Stick with an American Syrah, preferably 100% or blended with Viognier https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/3f33eb71-ef9c-4f85-943f-2f42efda7aae/American+Petite+Sirah.png Tastings - American Reds - #6: American Petite Sirah Petite Sirah is not the same grape as Syrah, and its wines are anything but petite. Much like Zinfandel, Petite Sirah was popular in California in the late 1800s and early 1900s, until Prohibition put the kibosh on that. Also like Zinfandel, DNA profiling in the 1990s provided clarity on what, exactly Petite Sirah was, since it evidently wasn’t a ‘little Syrah.” American Petite Sirah is, for the most part, Durif, which is a grape resulting from a cross between Syrah and Peloursin made by a French botanist, Dr. Francois Durif. And, it turned out that on occasion, some of the grapes known as Petite Sirah in California were identified as Peloursin, Durif’s parent grape variety, originally from an Alpine area east of the Rhône. Either way, what we know as American Petite Sirah can be traced back to France. Petite Sirah is often used as a blending grape, frequently showing up in small percentages in a wide variety of American wines, especially Zins. Petite Sirah makes dark, inky wines that will quickly stain your teeth and scrape your gums and cheeks with their prominent tannins. These are also the qualities that producers like to add to other wines that may be lacking color depth or structure without Petite Sirah in the mix. Petite Sirah wines are worth tasting on their own, as the nonprofit promotional group, PS I love you, will readily attest. One of the best Texas wines I’ve ever tasted was 100% Petite Sirah. The wines are often deeply flavored and aromatic, with aromas and flavors like rose petals, blueberries and black plums alongside baking spices, tobacco and black tea. What to ask for: Ask by name Alternative(s): Stick with an American Petite Sirah, preferably 100% Petite Sirah https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1731944946918-ZUEDTNU1O9Y4T4P57WI5/American+Reds+900+x+1200+px.png Tastings - American Reds Vintage image sourced on Vintage Dancer https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/64ed9870-fe0b-45d6-9154-30cea390ee71/American+Pinot+Noir.png Tastings - American Reds - #2: American Pinot Noir There are a few large producers of American Pinot Noirs like Meiomi, Josh and Belle Glos that have become brands sommeliers love to hate, spawning abundant commentary and memes. Call them basic, but they - and other wines like them - have come to define American Pinot Noir for anyone who hasn’t actively chosen to dig deeper into what else is on offer. Brands like these are borderline ubiquitous, and they produce a ripe, lush, fruity style that just goes down easy. I’ve tasted flavors like cherry cola, cinnamon, ripe plum and cocoa powder in these types of wines, often with soft, velvety tannins that are ripe enough to almost entirely avoid notice on the palate. If you’ve only ever tasted that kind of American Pinot Noir, know that there are many other styles that are entirely different. Winemakers in Oregon, Santa Barbara, the Sonoma Coast and other regions are making subtle, savory and complex Pinots that will completely change your idea of what American Pinot is if you haven’t tasted them before. In Somm 3, a continuation of the popular Somm documentary series, a modern re-enactment of the Judgement of Paris was staged, but with Pinot Noir on the table, rather than Cabernet Sauvignon and Chardonnay. The winning wine, beating out top Burgundies, was Rajat Parr’s 2014 Bloom’s Field by Domaine de la Côte in Santa Barbara. Even if dramatized blind tastings aren’t your thing, it’s impossible to ignore the quality of American Pinot Noirs that showcase terroir from their respective vineyards just as transparently as top wines from France. My experiences with wines like these have included threads of bright acidity running through flavors of just-ripe raspberries, subtle Ceylon cinnamon, dried mushrooms and leaves, crushed rocks and delicately firm structures capable of long aging. What to ask for: Ask by name. If you tend to prefer lush, fruity Pinots over high-acidity, subtle and savory Pinots, just ask your local retailer to guide you to their selection’s respective styles. Alternative(s): Stick with an American Pinot Noir https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/735009a1-8d2e-434e-981a-9191ce70f9a6/American+Merlot.png Tastings - American Reds - #4: American Merlot Poor Merlot. It’s so weird even saying “poor Merlot,” since Merlot is the grape variety that comprises some of the world’s most expensive wines, like Petrus and Masseto. But American Merlot still hasn’t fully recovered from the damage Sideways did 20 years ago when Paul Giamatti shouted “No, if anyone orders Merlot, I'm leaving. I am NOT drinking any fucking Merlot!” The character’s ex-wife’s favorite wine took a major sales hit. Merlots like Bogle’s that were once the go-to wine for soccer moms everywhere were suddenly verboten. When I represented Pahlmeyer just a few years ago, their Merlot was a tough sell…and also one of the best Napa Valley wines I’ve ever tasted. Even in France, I visited a top château where I was told in confidence that their top wine’s blend is altered for the American market, where Cabernet Sauvignon is an easier sell. Their preferred blend is more Merlot-dominant, and they leave it that way in France, where it’s more appreciated. Washington State, in particular, was making a name for itself with its Merlots in the 90s…until Sideways. Luckily, there are producers in Washington State and California who never gave up on Merlot. Sometimes, it was just because the Merlot was a winemaker’s favorite wine or their spouse’s favorite wine. But they persisted. And I am so, so glad they did. American Merlot can be plummy, plush and velvety with soft, supple tannins and vanilla and chocolate flavors, but it can also be full of cherry, black pepper and dried rosemary with a silky but firm structure with high acidity. What to ask for: Ask by style name. If you tend to prefer plush, plummy and chocolate-y Merlots over structured and spicy Merlots, just ask your local retailer to guide you to their selection’s respective styles. Alternative(s): Stick with an American Merlot https://www.wineluckclub.com/tastings/sweet-riesling monthly 0.5 2025-02-22 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/719920aa-cac5-456d-93d3-675ee05dc597/Kabinett+Riesling.png Tastings - Sweet Riesling - #1: Kabinett Riesling The first ripeness level is Kabinett, so these grapes are picked first. Kabinett is basically what it sounds like: the name colloquially refers to a winemaker’s “cabinet,” or their secret stash where their private wine reserve is stored. These wines will be the lightest in this tasting, and are sometimes dry, but usually lightly sweet. When people say that Rieslings are light-bodied with low-alcohol, they’re usually referring to Kabinett wines, which can have abv levels as low as 7% (though dry examples can go as high as 12%). These wines’ delicate structure is typically matched by flavors that just kiss the palate, like lime zest, white peach, honeysuckle and green apple. Kabinett wines have been picking up steam popularity-wise lately, especially during warm German summers, where “Kabi” parties have become a trend that I could totally see hopping over the pond. What to ask for: Ask by name Alternative(s): Stick with a Kabinett Riesling, preferably from Germany. Austrian Kabinett Rieslings are more likely to be dry, but can also work here. https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1731246275903-PNISWLBAVLI9T7Z9ER69/Sweet+Riesling+900+x+1200+px.png Tastings - Sweet Riesling Vintage image sourced on Flickr https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/d40c69e8-0f6d-4bfc-9097-4610a9c90965/Beerenauslese+Riesling.png Tastings - Sweet Riesling - #4: Beerenauslese Riesling Beerenauslese (”beer-en-awws-layzeh”), thankfully often abbreviated to just BA, moves up from selected harvest to selected berries. Producers of these wines have to pick out individual berries (or grapes) that are extra-extra-ripe, usually dried, and sometimes botrytized. Botrytis is a mold, which sounds disgusting, but it does magical things to the flavors of the grapes that get just the right level of mold at just the right time. For context, Sauternes is probably the world’s best-known botyrized wine today. These wines are always sweet, and usually sold in 375mL, or half-size bottles. The alcohol levels will low, sometimes as low as 5.5% abv, since the yeasts fermenting these wines struggle to get their job done in such a sugar-rich environment. Between the Goldilocks conditions needed for the individual grapes to reach BA-status, the experienced hand labor and the long, slow fermentations, these are rare wines. They just can’t be produced every year. Look out for ripe, but also dried fruit flavors like dried apricots with honeycomb, ginger and baked peaches in the wines. What to ask for: Ask by name Alternative(s): Stick with a German or Austrian Beerenauslese Riesling if possible, or consider a Riesling Sélection de Grains Nobles from Alsace https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/dad7b470-7c9c-4263-80f2-4b35c65fb17a/Auslese+Riesling.png Tastings - Sweet Riesling - #3: Auslese Riesling Auslese (”awws-layzeh”) means “selected harvest,” and is a level of ripeness up from Spätlese. The “selected” in this case is quite literal, since Auslese wines are made from hand-selected extra-ripe grapes. Producers have to go through the grapes bunch by bunch, either in the vineyard or the winery, to determine which grapes will make the cut to become Auslese wines. As you’ve guessed, since we’ve progressed ripeness-wise here, Auslese wines will have flavors that are even more ripe and concentrated that Spätlese wines. Think ripe peaches, honey and apricots. I’ve basically just set the scene for an Old Masters-style still life painting. Auslese wines are the last Prädikatswein style that can be dry or sweet. The “tell” is the same here as it is for the Spätlese and Kabinett wines. The lower the alcohol, the sweeter the wine. The higher the alcohol, the more likely the wine is to be dry or off-dry. What to ask for: Ask by name Alternative(s): Stick with a German or Austrian Auslese Riesling if possible, or consider a Riesling Vendanges Tardives from Alsace https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/d36844f6-d43c-4391-b307-083418bbd85f/Eiswein+Riesling.png Tastings - Sweet Riesling - #5: Riesling Eiswein Technically, Eiswein (”ice-vine”) is harvested later than Trockenbeerenauslese, since the grapes used to produce Eisweins are literally harvested while frozen in the dead of winter, but these wines tend to have less sweetness than Trockenbeerenauslese wines, so this is the order we’re going with. Eiswein requires just-right conditions to be produced, since healthy, ripe grapes have to avoid mold, animals or other difficult weather conditions to stay on the vine until temperatures reach 19°F (-7°C), when they can be harvested and pressed while frozen. Pressing frozen grapes is, as you’d imagine, not easy work. Teensy little amounts of crazy concentrated juice make it through to become wine, and the wines are typically sold in 375mL, or half-size bottles. Since these are labor-intensive wines that can only be produced when all things line up just so, they can be expensive and hard to find. The flavors in these wines are often intense and crystalline in their purity. What to ask for: Ask by name Alternative(s): Stick with a German or Austrian Riesling Eiswein if possible, or consider a Canadian Riesling Icewine https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/d99f0b38-072f-4855-b888-05af3524bb36/Sp%C3%A4tlese+Riesling.png Tastings - Sweet Riesling - #2: Spätlese Riesling Spätlese (”schpate-layzeh”), which means “late picked” is the next level up ripeness-wise. These Riesling grapes are picked roughly two weeks later than Kabinett grapes, and are fully ripe. They’re technically late harvest, but that’s a relative term, considering that there are 4 more styles of wine with even later harvests to go in the Prädikatswein system. Spätlese wines, like Kabinett wines, can be dry or sweet. The difference here is a higher level of sugar in the grapes, which means that the wines will be fuller, more concentrated wines with riper fruit flavors, and the sweet versions aren’t just lightly sweet. Spätlese can go all the way to medium-sweet. The “tell” is the alcohol level. If the wine you’ve picked up has an alcohol level closer to 7%, it will be sweet. If the alcohol level is closer to 12%, the wine is likely to be dry or off-dry. What to ask for: Ask by name Alternative(s): Stick with a Spätlese Riesling from Germany or Austria https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/75818492-3e40-4dce-89a7-721a5f2cadd2/Trockenbeerenauslese+Riesling.png Tastings - Sweet Riesling - #6: Trockenbeerenauslese Riesling Trockenbeerenauslese (”trocken-beer-en-awws-layzeh”), which you can just call TBA, moves up from selected berries to selected dried berries. More specifically, we’re looking at botryrized grapes here. Botrytis is a mold, and you’ve probably seen it before on fuzzy strawberries. While it’s not great for strawberries, it works extremely well on grapes destined to become wine - but only if the conditions are just right. The grapes have to be healthy and fully ripe before being affected by Botrytis, and then they’re carefully hand-picked, grape by grape, to ensure just the right amount of botrytization. These wines are always sweet and usually sold in 375mL, or half-size bottles. The alcohol levels are low and the sugar levels are high. These are the sweetest of the Prädikatswein, but they tend to have very high acidity levels that balance the sweetness and make the wines interesting and age-worthy. These are rare wines, since conditions need to be just right to make them and they’re expensive to produce. Flavors in these wines will be concentrated, often with dried fruit flavors like apricots and sultanas, along with honey, saffron and ginger. What to ask for: Ask by name Alternative(s): Stick with a German or Austrian Trockenbeerenauslese Riesling https://www.wineluckclub.com/tastings/dry-riesling monthly 0.5 2025-02-22 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/525e8018-bc2b-408d-b748-c479b6e656bc/Washington+State+Riesling.png Tastings - Dry Riesling - #5: Washington State Riesling Wine has been made in Washington State since the 1820s, where more than 1,000 wineries now make more than 17 million cases of wine annually. Washington State is second only to California in terms of volume, but it’s so far in second that it can somehow be forgotten when shopping for American wines. There are a few styles that are better known from Washington than from California though, and Riesling is one of them. This is, in large part, thanks to Chateau Ste. Michelle. Amongst their many different wines is Eroica, the wine whose name I thought was spelled entirely differently as a teen. Eroica is a joint venture with Germany’s Dr. Loosen, a prestigious producer from the Mosel Valley. Ste. Michelle Wine Estates is an exception in Washington, since most of the state’s wineries are small and family-run. Micro-wineries and urban wineries, especially in and around Seattle, have also gained steam as more young people, often self-taught, choose to try their hands at winemaking. Keep an eye out for fresh new producers’ Rieslings to try if you can get your hands on their wines where you live. What to ask for: Ask by name Alternative(s): New York Finger Lakes Riesling https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/197ef7b5-ca14-41f9-a93d-fb43662830d7/Riesling+900+x+1200+px.png Tastings - Dry Riesling Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/27f4ee60-5251-4d02-a9f6-c91671f5cacf/Alsace+Riesling.png Tastings - Dry Riesling - #3: Alsace Riesling Beauty and the Beast was supposedly based on small towns in Alsace, in northeastern France, like Ribeauvillé, Eguisheim and Riquewihr. I firmly support this supposition, having visited Alsace in full bloom in June with a good friend, whom I continually mortified by loudly singing “there goes the baker with his tray like always…” as I danced through the streets in my gingham-print midi skirt and ballet flats. My friend is German and grew up around charming towns like these, so my American excitement just warranted side eyes and giggles. At least there were giggles. As you might have guessed from the somewhat German-sounding names of the towns, Alsace is a part of France that wasn’t always French. The borders here shifted many times over the years, creating a culture and dialect that is uniquely Alsatian, instead of either French or German. In my experience, places where cultures blend and create something new tend to have some of the best things to eat and drink, and that is entirely true in Alsace. The best vineyards here are planted on the sloping foothills of the Vosges mountains, which provide shelter from weather that would otherwise prevent Alsace from getting as much sunshine, warmth and dryness as it happily enjoys. Riesling grapes here aren’t usually at risk of wet weather in the Fall, so they can enjoy their long, slow ripening seasons without too much concern. This abundant warmth and sunshine creates Rieslings that feel broad on the palate, with fuller bodies and more richness than any other Rieslings I’ve ever tasted. Flavors like peach, honey and grapefruit with a wet slate-like mineral-y flavor. You can taste Alsace’s abundant sunshine, and you’ll also notice that the alcohol levels in these wines tend to be higher than they are in German Rieslings too. What to ask for: Ask by name. Most of these wines are dry, though there are often scales on the back labels that can confirm the sweetness level. On the scale, you’re looking for “Sec,” which means dry. Alternative(s): Stick with an Alsatian Riesling https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/6d2b2cbe-cd90-4694-b92b-8c1fc13f3fcd/Rheingau+Riesling.png Tastings - Dry Riesling - #2: Rheingau Riesling The Rheingau is home to some of the world’s oldest continually operating wineries, like Schloss Johannisberg and Kloster Eberbach, whose vineyards were first planted in the 12th century, more than 800 years ago. This is where I got to spend my first-ever European wine tasting trip, since my sister was living in Wiesbaden, Germany at the time, and it was just a short drive over to the heart of the beautiful Rheingau. Beautiful, even on a gloomy, grey February day. If you’ve ever considered going on a river cruise, you’ve probably heard of the Rhine river that runs past the Rheingau wine region, since you’ll see more castles dotted along its banks than you could anywhere else in the world. The “Romantic Rhine” indeed. The best vineyards in the Rheingau, much like those in the Mosel, are located on south-facing slopes that maximize sun exposure. When my sister and I sat in the dining room at Schloss Johannisberg after our tasting, we looked down upon vineyards steeply dropping down toward the river, where a train ran alongside the road before the riverbank. Winemaking isn’t easy here either, since much of the work still has to be done by hand. Rheingau wines differ from Mosel wines in that they tend to be fuller-bodied with more ripeness than is typical in the Mosel, but they still have a distinctive shimmering energy and steely core. South of the Mosel, these vineyards get warmer, which comes through in flavors like honey and peach, with plenty of citrus-y backbone and floral aromas joining the party too. What to ask for: Ask by name, and look for the word “trocken” on the label, which tells you that the wine is dry. If it’s still unclear, a wine with low alcohol (below 11%) will likely be sweet, so try to avoid those for this tasting. Alternative(s): Riesling from the Rheinhessen or Pfalz https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/47277013-7be7-4351-8c26-dfeb5ab41874/Mosel+Riesling.png Tastings - Dry Riesling - #1: Mosel Riesling The Mosel is a wine region in northwestern Germany that runs along the Mosel river, which twists and turns around itself as it flows from France into Germany and eventually into the Rhine river. The vineyards along the Mosel are often crazy steep, with gradients as high as 70 percent. For context, a black diamond ski slope is usually between 40-60 percent. Producers managing the steepest vineyards can’t use standard machinery, since tractors don’t like that level of steepness either. This is extreme winemaking, where winches are frequently used to haul bins of grapes during harvest or soil and rocks when erosion inevitably affects the vineyards over time. But the steep slopes are where the best - and Germany’s most expensive - vineyards are located. Sunshine bathes these south-facing slopes, warming dark slate soils that retain heat and keep the Riesling vines sufficiently warm at night so the grapes can have a long, slow ripening season. Somehow, today’s Mosel wines haven’t reached the global prestige they once enjoyed. The upside is that their prices aren’t comparable with top French reds either. Yet. Mosel wines are known for a lightness, purity of fruit and a delicate precision that is uniquely their own, almost like tiny dancers in the glass. What to ask for: Ask by name, and look for the word “trocken” on the label, which tells you that the wine is dry. If it’s still unclear, a wine with low alcohol (below 11%) will likely be sweet, so try to avoid those for this tasting. Alternative(s): Rieslings from the Saar or Ruwer, which are tributaries of the Mosel river, or Nahe. https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/d212ff51-7e1f-42d3-a61f-1c6adacc8809/Austrian+Riesling.png Tastings - Dry Riesling - #4: Austrian Riesling I road tripped my way down to Austria a few summers ago for a wine excursion with a good friend and study buddy. And yes, as an American, I am well aware of how lucky I am to be able to casually take a summer road trip to Austria, stopping in Prague along the way. We visited several Austrian wine regions, most of which offered Rieslings amongst their top wines. Austria tends to be best-known for its Grüner Veltliner, and Riesling accounts for less than 5 percent of all plantings, but perhaps unsurprisingly, the Rieslings were consistently amongst my favorite wines on the trip. Like in Germany, the best sites for Rieslings tend to be south-facing, many of which are planted on hand-built stone terraces on steep slopes along the Danube river. I’ve heard the word “baroque” used to describe Austrian Rieslings, especially those from the Wachau. As a former art history student, I love a good art analogy, but I have to admit that only a few of the Rieslings tasted baroque to me. Austrian Rieslings are usually dry, and they’re generally riper than German Rieslings, as you’d imagine with a more southerly climate. But they’re not quite as full-bodied as Alsace Rieslings, and I found myself using the word “creamy” to describe their texture more often than words like waxy or oily that I would associate with baroque wines. Some of the Rieslings had concentrated flavors of peach, ripe Meyer lemons, apricots and smoky steel. Others were so austere, clear and mineral-driven that it was almost like tasting a magically delicious type of rain water. Across all the different styles though, that signature steely core of acidity never wavered. What to ask for: Ask by name. Alternative(s): Stick with an Austrian Riesling, but pay attention to some of the words on the label: Trocken on the bottle means the wine is dry. Kabinett on the bottle means that the wine is likely to be dry. I say likely because this category is based on the must weight, or amount of sugar in the grapes before fermentation, so there is some variation in the final wines based on how winemakers chose to allow their wines to ferment. Klassik on the bottle means that the wine will be light, without significant complexity or concentration. Reserve on the bottle means that the wine’s grapes were hand-harvested, and typically indicates a higher level of complexity and concentration than Klassik. Steinfeder on the bottle means that the wine is from the Wachau region, and is a lighter style with an alcohol level at or below 11.5% abv. Federspiel on the bottle means that the wine is from the Wachau region, and has more complexity and concentration than Steinfeder wines, as well as an abv between 11.5-12.5%. Smaragd on the bottle means that the wine is from the Wachau region, and that it’s a rich, concentrated wine with more than 12.5% abv. https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/c0a1eeb4-21a0-42fa-baf7-a9ca3389bfc1/Australian+Riesling.png Tastings - Dry Riesling - #6: Australian Riesling One of the most memorable Australian Rieslings I’ve ever tasted was a Pikes “Hills and Valleys” 2014 Clare Valley Riesling. I will never forget it, because it was in a brown bottle with screw cap and a fish on the label in profile, looking for all the world like a trophy catch in a Midwestern lake house. I was not excited to drink that wine. Never, ever would I have picked that bottle by its label, which just goes to show you. Because it was delicious. And so completely different from Rieslings I’d tasted from Europe or the United States. It was bursting with lime zest and blossom and had this subtle hot plastic aroma that in combination with all that lime just made me think of margaritas. In the best kind of way. I was living in Dijon, France at the time, where there were still several months to go before the dreary, grey days were over, but I still felt like I should be sitting outside eating fish tacos while drinking this wine. I’ve since tasted plenty of other Australian Rieslings, and I can happily say that there are many more appealing labels (unless fishing is your thing, of course), but fair warning: most will have screw caps. Please, please don’t let this deter you. Australian Rieslings are crazy cool. What to ask for: Ask by name. Most Australian Rieslings are dry. Alternative(s): Look for Rieslings from the Clare Valley or Eden Valley, Great Southern, Canberra, Tasmania or New Zealand https://www.wineluckclub.com/tastings/beaujolais monthly 0.5 2025-02-22 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/2b929eeb-d728-438b-8106-f502f42a3bb4/Beaujolais+900+x+1200+px-6.png Tastings - Beaujolais Vintage image sourced on The Nifty Fifties https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/304e1692-1a02-4e78-957c-736d731dbd6b/Saint-Amour.png Tastings - Beaujolais - #5: Saint-Amour Saint-Amour (”sehn-tah-moor”) is the northernmost Beaujolais cru, and is one of the smallest. Nevertheless, Saint-Amour wines are popular exports, especially around Valentine’s Day, thanks to its holy love-like name. Saint-Amour wines can be a mixed bag in terms of style, since the soils here can be granitic or comprised of blue stone, schist and clay, sometimes mixed, sometimes not. This means that the wines can be delicate and aromatic, with floral and raspberry flavors, or quite powerful and structured, with red cherries and spice. Much like in love, what you expect to find is never guaranteed. What to ask for: Ask by name, and keep in mind that the word “Beaujolais” is unlikely to be on the label. Instead, the wine will be called “Saint-Amour.” Alternatives: Chiroubles https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/309abe22-915f-4029-a0e9-3d8334407fdc/Fleurie.png Tastings - Beaujolais - #1: Fleurie Fleurie (”fluhr-ee”) is known for making pretty wines. The name alone is pretty, so this just makes sense to me. The pink granitic hills in Fleurie boast the highest elevation amongst the Beaujolais crus, resulting in wines that tend to be more delicate, elegant and floral than those from the other crus. Fleurie is sometimes called the queen of the Beaujolais crus, though this is a bit comical when you consider that the name Fleurie comes from a Roman legionary rather than any queen. What to ask for: Ask by name, and keep in mind that the word “Beaujolais” is unlikely to be on the label. Instead, the wine will be called “Fleurie.” Alternative(s): Juliénas https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/509fe1b0-fbf7-4c3a-9df4-d9c66857dd3d/Brouilly.png Tastings - Beaujolais - #2: Brouilly Brouilly (”bwree-yee”) is the largest of the Beaujolais crus in terms of acres (or hectares) and lies at the southern end of the crus. Mont Brouilly, a volcanic hill, is the defining feature of this region, since most of the vineyards here fan out along the slopes toward its foot. This part of Beaujolais has a range of soils, from pink granite to blue stone and clay marl, with some volcanic rock that gives the wines a distinctive vibrancy and mineral-driven quality. Brouilly wines are known for being fruit-forward with a soft structure that makes them exceedingly easy to enjoy. What to ask for: Ask by name, and keep in mind that the word “Beaujolais” is unlikely to be on the label. Instead, the wine will be called “Brouilly.” Alternatives: Régnié https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/f910be72-4004-4358-b25e-16572a6d095d/Moulin-%C3%A0-Vent.png Tastings - Beaujolais - #3: Moulin-à-Vent Moulin-à-Vent (”moo-lehn-ah-vahnt”), named after a tall historic windmill, competes with Morgon for status as the most prestigious Beaujolais cru, though Moulin-à-Vent has the edge in that its known as the king of the Beaujolais crus. If neighboring Fleurie, with its elegant, delicate, floral wines is the queen of Beaujolais, then Moulin-à-Vent’s wines are unsurprisingly structured, powerful, and even sometimes meaty, though still with dried floral and spice aromas that soften their density. These are age-worthy Beaujolais wines that can even pass for Burgundian Pinot Noir when tasted blind. What to ask for: Ask by name, and keep in mind that the word “Beaujolais” is unlikely to be on the label. Instead, the wine will be called “Moulin-à-Vent.” Alternatives: Stick with a Moulin-à-Vent https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/7ffd235d-ac29-4921-8742-cf35708aa4c5/Ch%C3%A9nas.png Tastings - Beaujolais - #6: Chénas Chénas (”shay-nah”) sounds just like a Swedish greeting my husband uses with his family and friends, though it’s spelled entirely differently: tjena. These days, when I think of Chénas, I think of my husband saying “shay-nah, shay-nah” when answering the phone. Chénas wines aren’t as well-known as those from Moulin-à-Vent or Morgon, but they can be equally structured, often with silky tannins that can fool you into thinking that the wines are soft, when instead, the tannins just have a silky texture supporting floral, mineral and red fruit flavors that can develop further complexity with age. What to ask for: Ask by name, and keep in mind that the word “Beaujolais” is unlikely to be on the label. Instead, the wine will be called “Chénas.” Alternatives: Côte de Brouilly https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/399777ce-e5d6-48e6-90e4-af830da7e523/Morgon.png Tastings - Beaujolais - #4: Morgon Morgon (”mor-gohn”) competes with Moulin-à-Vent to be considered the cru with the finest Beaujolais wines. Morgon is much bigger than Moulin-à-Vent, second only to Brouilly in size. Morgon’s defining feature is the Mont du Py, a large hill with decomposed schist that gives the wines grown on its Côte du Py, the most prestigious vineyard area, a tannic structure with refinement and power unlike other Beaujolais. Morgon wines are firm with savory, iron-y, meaty flavors tempered by ripe cherry and red plum. These are wines that can age and develop further complexity, much like fine Burgundy wines. What to ask for: Ask by name, and keep in mind that the word “Beaujolais” is unlikely to be on the label. Instead, the wine will be called “Morgon.” Alternatives: Stick with a Morgon https://www.wineluckclub.com/tastings/light-bodied-reds monthly 0.5 2025-07-01 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/b4ed9717-2665-4dd5-972f-06c406502683/Beaujolais.png Tastings - Light-Bodied Reds - #2: Beaujolais Beaujolais (boh-zho-lay) wines are all made from Gamay (or Gamay Noir), a Burgundian grape variety related to Pinot Noir that doesn’t get anywhere near the same love and attention as its more famous relation. In fact, Gamay was so maligned that it was banned from its original homeland in 1395 by Philippe the Bold, who cast Gamay out from the Duchy of Bourgogne, relegating it to vineyards in the south, Beaujolais. Luckily, Gamay did just fine in Beaujolais. Better than fine, if you ask me. Beaujolais has had its ups and downs in terms of reputation over the years though. In the 1970s, Georges Duboeuf created a marketing campaign for Beaujolais Nouveau, a style of wine that’s just barely wine. It’s the harvest wine, an extremely young, juice-like wine that’s bottled 6-8 weeks after harvest, traditionally used as a celebratory drink for the workers who’ve made it through another vintage. Georges Duboeuf turned the local tradition into a global celebration, making the third Thursday in November Beaujolais Nouveau day, on which when you’ll hear “Le Beaujolais Nouveau est arrivé!” shouted from cafés and in the streets late into the night (that is, if you live in the center of Dijon, like I did in 2018). Outside of France, Beaujolais Nouveau bottles are raced off to other countries like the US, where the wine became a typical choice for our own Thursday in November celebration: Thanksgiving. Unfortunately, Duboeuf’s campaign’s success backfired in that it overshadowed the quality wines in Beaujolais. Nouveau became inextricably tied with Beaujolais, and the Villages and Cru wines weren’t getting the attention they deserved. Fortunately, the “Gang of Four,” a group of producers focused on how their wines’ production impacted the environment began making natural Beaujolais wines that became sommelier darlings, rebuilding the region’s quality reputation. These days, I can’t imagine meeting a wine nerd who doesn’t love Beaujolais wines, particularly the Villages and Cru wines. What to ask for: Ask by name Alternatives: Gamay wines from other regions like the Mâconnais in Burgundy, the Loire Valley, Savoie, Switzerland, Oregon, California, Australia or New Zealand https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/c4315f82-aa9f-464a-83bd-74a278193f27/Frappato.png Tastings - Light-Bodied Reds - #6: Frappato Frappato wines are on the rise, though it might still take some hunting to find one that is 100% Frappato, depending on where you live. Producers like Arianna Occhipinti, COS and Paolo Calì have been driving increased interest in solo Frappato expressions. Frappato is frequently blended with Nero d’Avola, Sicily’s more famous red grape, and contributes a softening effect, since Frappato wines are lighter than Nero d’Avola in all senses of the word. Quite pale in the glass, Frappato wines won’t surprise you like Nerello Mascalese. These are wines whose delicate color actually matches their structure. Light-bodied, Frappato wines are best with some chill, especially since their tannins are equally light. These are reds that can be paired with rich seafood and treated almost like a dark rosé. Expect to find flavors like strawberries, pomegranates, white pepper, dried oregano and violets. What to ask for: Ask by style name Alternative(s): Stick with a Frappato, preferably 100% https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1729613855460-6AVJVZNQ0XGF0HQMGD6Z/Light-Bodied+Reds+900+x+1200+px.png Tastings - Light-Bodied Reds Vintage image sourced on Lipstick Alley https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/cc3b1ca0-ee1d-4c11-abc2-7e0fe24bc724/Valpolicella.png Tastings - Light-Bodied Reds - #3: Valpolicella If you’re familiar with Amarone della Valpolicella, you might be confused as to why Valpolicella shows up on a list of light-bodied wines. Amarones are known for being some of the wine world’s biggest, richest, full-bodied red wines. But Valpolicella wines, made from the same grapes in the same region, are light-bodied with fresh red fruit. Valpolicella wines are made without the grape-drying process that makes Amarone so distinctive. Instead, these wines are made with freshly harvested grapes, like most red wines worldwide. Valpolicella and Valpolicella Classico wines are the least expensive of these styles. Valpolicella Classico Superiore is a step up, since the DOC rules for these wines require an extra percentage of alcohol, correlating to riper grapes at harvest, and require at least one year of aging, usually in oak. I recommend seeking a Classico Superiore if possible, though any Valpolicella from a reputable producer should be bursting with red fruit and herbal flavors, like an Italian garden. What to ask for: Ask by name Alternatives: Stick with a Valpolicella, preferably a Classico or Classico Superiore https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/309686d6-9f69-4f08-bfd6-599e029a2ec1/Pinot+Noir.png Tastings - Light-Bodied Reds - #1: Pinot Noir Pinot Noir’s home is in Burgundy, France. You won’t often hear its name in Burgundy though. Vignerons in Burgundy just use the word “rouge” (red) to refer to the variety, since all red wines in Burgundy are made from Pinot Noir. In other parts of the wine world, the words “Pinot Noir” will be clearly featured on labels. But of course, there are more exceptions, since there are always exceptions in wine. Pinot Noir goes by “Pinot Nero” in parts of Italy, “Spätburgunder” in Germany, “Blauburgunder” in Austria and northern Italy and a few other names in Croatia, Slovenia and the Czech Republic. Some producers in these regions choose to use “Pinot Noir” to avoid confusion in export markets, so you can find wines labeled Spätburgunder being produced in the same region as others labeled Pinot Noir. If there’s one thing that makes Pinot Noir wines less complicated, it’s that they’re usually made with 100% Pinot Noir grapes. This Goldilocks of a grape variety doesn’t play well with others. Pinot Noir wines tend to be on the subtle side, and they’re easily overwhelmed by other grape varieties when blended. And most winemakers who choose to take on the challenge of making great Pinot Noir want the distinctive characteristics of the place where the vines grew to shine through. Pinot Noir wines aren’t known for having big structures, which means they’ll have much less tannin and body than Cabernet Sauvignons or Malbecs. These are wines whose tannins tend to feel soft, silky, velvety, even weightless. They’re quieter wines. Aromatic wines. And some of the most sought-after wines in the world. What to ask for: Ask by name Alternative(s): Stick with a Pinot Noir from anywhere in the world https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/b4ab5529-3d61-449e-9a6c-8ed3a17acc63/Schiava.png Tastings - Light-Bodied Reds - #4: Schiava Schiava (”skee-ah-vah”) also goes by Vernatsch and Trollinger, since this family of grape varieties is from Trentino-Alto Adige, AKA Südtirol, a part of Italy where it’s not always entirely clear whether you’ve crossed the border with Austria or not. Restaurant menus here are typically written in both German and Italian, with dishes like knödel with cheese and speck that sometimes go by their Italian name: canederli. Hotel staff will speak both languages too, but in my experience, English isn’t always guaranteed. Way up north in the Dolomites, where high elevation vineyards are common, white grapes dominate. But the sunshine on south-facing Alpine slopes is abundant too, and there are a few red grape varieties that thrive, like Schiava. Schiava wines are usually pale and delicate in both their structure and aromas. They can be so light that they could nearly pass as dark rosés. Flavors of strawberries, raspberries and roses are supported by subtle spices that temper their ethereal quality. What to ask for: Ask by name Alternatives: Santa Maddalena/St. Magdalener Classico, German or Austrian Trollinger https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/d59003a8-5178-4097-94e8-6e7df13a472f/Nerello+Mascalese.png Tastings - Light-Bodied Reds - #5: Nerello Mascalese Nerello Mascalese (”nehr-ello mas-cah-leh-zeh”) is a Sicilian grape variety known best for its prominence in Etna Rosso wines, whose grapes are grown on the sides of Europe’s largest active volcano: Mount Etna. If you’ve seen Season 2 of The White Lotus, you’ll recognize parts of Taormina, where my husband and I stayed during our honeymoon as we explored the city and drove to the vineyards of nearby Etna. Anyone who has traveled for wine has a story in which the wines they tasted were the best ever while drinking them in situ, but then disappointed once brought home. I have those stories too, but none fo them are from our time in Sicily. The wines we brought home are just as delicious as the ones tasted while standing in vineyards on Etna surrounded by volcanic stone walls. I may be biased by my happy memories in Sicily, but I’m also trained to taste wine. Nerello Mascalese is often blended with Nerello Cappuccio, especially in Etna Rosso wines. When blended, the wines can appear a bit darker in the glass, since wines made from 100% Nerello Mascalese are usually quite pale, often with a brick-red color. Someone once told me that volcanic wines taste like the “dark side” of minerality, and that description stuck with me, since wines that are described as having minerality often make me think of oyster shells, petrichor or wet slate, while Nerello Mascalese wines have a salinity that makes me think of ocean breezes and a distinctly volcanic quality that smells like the black, porous stones littering Mount Etna. If I haven’t piqued your interest yet, imagine flavors of sour cherries, blood oranges, leather and fresh thyme lifted by bright acidity and Sicilian warmth. What to ask for: Ask by name Alternatives: Stick with a Nerello Mascalese or Etna Rosso https://www.wineluckclub.com/tastings/austrian-whites monthly 0.5 2025-02-22 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/9d791255-af1e-48d6-b0d5-c113ce498e30/Austrian+Gr%C3%BCner+Veltliner.png Tastings - Austrian Whites - #1: Austrian Grüner Veltliner Grüner Veltliner (”groo-ner velt-leener”), which is the shorthand for this grape, is Austria’s claim to wine fame. There are several grape varieties that are unique to Austria, but Grüner has become the country’s flag-bearer in the wine world. And for good reason, since the grape is only rarely grown in other countries, while it comprises 32% of Austrian wine grape production. My impression of Grüner Veltliner for quite awhile was that the wines were light and green with zippy acidity and a sharpness like freshly ground white pepper, perfect with greens or sushi. And then I visited Austria and tasted more of the complex Grüner Veltliners from the Wachau, Kamptal and Kremstal regions in Niederösterreich and my idea of what Grüner was completely changed. These wines were bursting with white peaches and apricots, sometimes with a rich honeyed texture and sometimes with a purity and precision that’s admittedly difficult to describe. If you’ve only had one style of Grüner and you’re not a fan, please try others before ruling out the grape. Klassik and Steinfeder wines tend to be light and green, while wines that have Reserve, Federspiel and especially Smaragd on the label tend to be riper styles. Single vineyard wines are selected for the character of a particular vineyard, and will usually have more ripeness and complexity as well. What to ask for: Ask by name Alternative(s): Stick with a Grüner Veltliner from any Austrian wine region https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/4f98a938-6632-4768-ac6e-785cfa0bc855/Austrian+Weissburgunder.png Tastings - Austrian Whites - #6: Austrian Weissburgunder Weissburgunder (”vice-burgunder”), AKA Pinot Blanc, is often relegated to being blended into still or sparkling wines, or treated simply to create rather boring “house” wines. But there are certain places where Pinot Blanc is treated with more care, as it often is in Austria, where I’ve tasted Pinot Blancs that are surprisingly spicy, waxy and intriguing, with oak aging and the capacity to develop further with time in the bottle. Winemakers here are coaxing the character out of this subtle grape. Winemakers usually use “Weissburgunder” or “Pinot Blanc” on the labels of these wines, but “Klevner” can also make an appearance on occasion, so keep an eye out for all 3 possible names when searching for these wines. What to ask for: Ask by name Alternatives: Stick with a Weissburgunder (Pinot Blanc) from any wine region in Austria https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/f912dea5-0fb5-4ed1-8233-eff04cc54a9d/Wiener+Gemischter+Satz.png Tastings - Austrian Whites - #5: Wiener Gemischter Satz Yes, this wine’s name starts with Wiener. In this case, it refers to the city we know as Vienna, and specifically to the wine region, Wien, that surrounds the city. Wiener Gemischter Satz (”vee-ner gehm-ish-ter zahtz”) translates to “field blend from Vienna,” since that’s exactly what it is: a blend of at least 3 of the approved white grapes that have been grown together in the same vineyard, harvested together and then vinified together. It’s one of Austria’s most traditional wines, and was Austria’s first “style” approved for DAC status, in contrast to its other DAC wines that were approved by grape variety. Vienna is the only major world capital city with significant wine production inside city limits, with almost 1,500 acres (600 ha) of vines. Wine is so ingrained in the culture here that Vienna also has its own style of wine tavern: the Heurige (”hoy-ree-guh”). Heurige are sometimes larger taverns with hot food, and are sometimes Buschenschank, small seasonal pop-up taverns that serve cold foods, often within the vineyards themselves. I was lucky enough to visit Weingut Wieninger in Vienna, a biodynamic producer who was a big part of Gemischter Satz’s recent acknowledgement as a quality style all its own, worthy of classification. Unfortunately, we weren’t there during prime Heurige season, so I haven’t had that experience just yet, but I can still highly recommend these wines and the opportunity to visit a world-class winery inside the capital city. What to ask for: Ask by style name Alternatives: Stick with Wiener Gemischter Satz, ideally village-level (Ortswein) or single vineyard (Gebietswein) https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/98cdcf72-2683-45a0-aa14-1ea71e9bc257/Austrian+Sauvignon+Blanc.png Tastings - Austrian Whites - #4: Austrian Sauvignon Blanc I can still remember my first Austrian Sauvignon Blanc. It was a Kalk & Kreide from Weingut Tement in Steiermark (AKA Styria), a wine that a friend brought over to share. It wasn’t a particularly expensive or exclusive bottle, it was just meant for a chill weekend lunch with friends. But it was the kind of wine that couldn’t just act as background noise to the meal. It was too delicious. My interest was piqued, and these days, I will to happily recommend Austrian Sauvignon Blanc to anyone who’s interested. Sauvignon Blanc comprises less than 4% of Austria’s vineyard area, but more than half of those plantings are in hilly Steiermark in southern Austria, which has made a name for itself internationally for its top-notch Sauvignon Blancs. All grapes are required to be hand-harvested in this part of Austria, so producers inevitably invest in making high quality wines, since they’d be too expensive to produce if they weren’t. What to ask for: Ask by name Alternatives: Stick with an Austrian Sauvignon Blanc from any wine region https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1729613897690-NZ0Q5OC8P7SOSWE6INB6/Austrian+Whites+900+x+1200+px.png Tastings - Austrian Whites Vintage image sourced on Vintage Everyday https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/ecf72336-9fac-4de6-b103-29c84c518624/Austrian+Riesling.png Tastings - Austrian Whites - #2: Austrian Riesling Riesling is one of the “noble” grape varieties, which can mean a lot of things, but to me, it means that the grape often stands alone in wines and expresses the specific character of the place where it’s grown. This capability is well served in Austria, whose Rieslings have a character all their own. Riesling represents less than 5% of the total vineyard area in Austria, but the wines are some of the most acclaimed, especially in parts of Niederösterreich like the Wachau, Kamptal and Kremstal. Austrian Rieslings aren’t the easiest to stereotype, but many will be riper, with higher alcohol levels and more richness than German Rieslings, since Austria’s more southerly vineyards soak in sunshine, especially on the southern-facing slopes along the Danube river. Much like with the Grüner Veltliners, the wines’ ripeness and resulting styles can vary significantly, and the words on the bottle can give you some indication of what you’re buying. Klassik and Steinfeder wines tend to be light and green, while wines that have Reserve, Federspiel and especially Smaragd on the label tend to be riper styles. Single vineyard wines are selected for the character of a particular vineyard, and will usually have more ripeness and complexity as well. What to ask for: Ask by name Alternatives: Stick with an Austrian Riesling from any wine region https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/43a64de4-eae5-44c0-88b8-9ddd2b5cb779/Austrian+Chardonnay.png Tastings - Austrian Whites - #3: Austrian Chardonnay Chardonnay is grown all over the world and is the most-planted white wine grape worldwide. Its styles can vary dramatically everywhere it’s planted though, and Austria is no exception. In Austria, Chardonnay also goes by the name Morillon, though most producers these days use “Chardonnay” on labels, since it’s far more widely recognized. Like in most countries today, Austrian producers make both unoaked styles of Chardonnay that tend to be more fruit-focused and oaked styles of Chardonnay that often undergo malolactic fermentation and tend to be rich and creamy. And there’s a whole spectrum in between. Chardonnay wines are made all over Austria, from Steiermark in the south to northern Burgundland and in parts of Neiderösterreich and Wien (around Vienna). When I visited Austria, I expected to come home with an array of Grüner Veltliner, Riesling, Zweigelt and Blaufränkisch wines, and yet I managed to add several Chardonnay wines to my purchases, simply because they were just that good. What to ask for: Ask by name Alternatives: Stick with an Austrian Chardonnay from any wine region https://www.wineluckclub.com/tastings/pinot-noir monthly 0.5 2025-02-22 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/b0b17ad1-d519-49d3-8d9d-a4d6ed5fd24b/Australian+Pinot+Noir.png Tastings - Pinot Noir - #4: Australian Pinot Noir Australia is known for big, bold red wines, especially its Shiraz and Cabernet Sauvignon. Pinot Noir, by contrast, represents just a teensy little 3% of Australian vineyards. Pinot Noir’s preference for chilly but not-too-cool growing locations keeps Aussie plantings in spots with altitude or maritime influence, like in Tasmania, the Yarra Valley, Geelong, Gippsland, and Mornington Peninsula in Victoria, and cooler parts of South Australia like Adelaide Hills. Pinot Noir has been planted in Australia since the early 1800s, but not necessarily always in ideal growing locations. Much like in California, it took some time for Australian Pinot Noir to find its groove. And like New Zealand, Australia has very strict quarantine provisions for incoming plant material. No “Gumboot” Pinot Noir clones snuck onto the island continent, so it’s taken some time for desirable legal clones to make their way down under. Today though, there are top notch Pinot Noir clones planted in smart locations and the wine world is paying attention: Australian Pinot Noir is on the rise. What to ask for: Ask by name Alternatives: Stick with an Australian Pinot Noir https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/2c767016-4fba-4c85-800a-51c61d0fa60f/German+Sp%C3%A4tburgunder.png Tastings - Pinot Noir - #5: German Spätburgunder Spätburgunder (”schpate-bur-gunder”) is the German name for Pinot Noir. However, many producers today choose to eschew the German word for the French “Pinot Noir,” since it’s far more internationally recognized, which helps boost sales. Raise your hand if you’ve skipped asking for a style of wine when its name looked too complicated to pronounce. We’ve all been there. Germany, which has some of the world’s northernmost wine regions, is unsurprisingly best known for its white wines, especially Rieslings. But Germany also has regions with ideal locations for expressive Pinot Noir, AKA Spätburgunder. Burgundy may be Pinot Noir’s home, but the once-powerful Dukes of Burgundy controlled territories far east and north of today’s Côte d’Or, so it’s not that surprising that Germany has had its own Pinot Noir plantings since the 14th century. Great vines have always had a way of finding new homes. As the world has warmed in recent years, German winegrowers have benefited from expanded opportunities to make world-class Pinot Noir. Today, Pinot Noir is Germany’s most-planted red grape variety and the resulting wines are some of the buzziest Pinot Noirs available. What to ask for: Ask by style name Alternatives: Austrian Blauburgunder or Pinot Noir, Alsace Pinot Noir https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/b06da268-bb88-4d60-b00f-1811a84e71fc/American+Pinot+Noir.png Tastings - Pinot Noir - #2: American Pinot Noir Americans have been growing Pinot Noir vines since the 1850s, long before Prohibition arrested wine industry growth in the states. Afterward, producers tried again, growing Pinot Noir in regions like Napa Valley, which proved to be a bit too toasty for the Goldilocks grape. As winemakers developed a deeper understanding of what Pinot Noir needed in the US and where they could find it, plantings grew all over in just-right regions like the Russian River Valley in Sonoma, the Sonoma Coast, Anderson Valley, Santa Cruz Mountains, Santa Lucia Highlands in Monterey County and Sta. Rita Hills in Santa Barbara. And then in the 1960s, pioneering winemakers tried Oregon’s cool climate on for size. Oregon turned out have the kind of erratic, sometimes rainy, sometimes frosty weather that can ruin a vintage in the blink of an eye…or create some of the most intriguing Pinot Noirs the states have to offer. Today, Willamette Valley (as in “Willamette, dammit”) is a modern mecca for American Pinot Noir fans. Pinot Noirs are made in states other than California and Oregon, but these two states produce the most and best-known Pinot Noir wines. What to ask for: Ask by name Alternatives: Canadian Pinot Noir https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/21245234-108f-4a57-95e9-58d702ca6c9a/Chilean+Pinot+Noir.png Tastings - Pinot Noir - #6: Chilean Pinot Noir French vines were first brought over to the world’s longest, thinnest country in the mid-1800’s, around the same time they were brought to California. But in California, winemakers started working out which locations were best for Pinot Noir after the end of Prohibition, whereas Chile really began exploring potential homes for Pinot Noir in the 1980s. This meant that Chile started with plantings in warmer regions and developed a reputation for value Pinot Noir wines that could be great deals, just not necessarily of great quality. Recently, things are shifting, as winemakers explore cooler sites with ocean influences and higher elevations way up north in the Leyda Valley, Aconcagua Valley, Casablanca Valley and San Antonio Valley and all the way down, about 400 miles (650 km) south in Bío Bío and Malleco Valley. What to ask for: Ask by name Alternatives: Argentinian Pinot Noir https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/882efdd6-450e-4b8c-a78b-e6417e88c9c5/Red+Burgundy.png Tastings - Pinot Noir - #1: Red Burgundy Red Burgundy, AKA Bourgogne Rouge. When the French say Bourgogne Rouge, they are always referring to red wines made with Pinot Noir, which originated in Burgundy. Unfortunately, Burgundy isn’t as simple as “Bourgogne Rouge.” Burgundy is the wine world’s most complex region. French wines are named by the place they’re from, and well, no place in France gets more specific in that naming than Burgundy. There are 4 quality levels for all Red Burgundy wines, starting with Bourgogne Rouge, which refers generally to all red Burgundy wines and is the name of the regional appellation, meaning that the grapes in a bottle of “Bourgogne Rouge” can be from anywhere in the Burgundy region. These are the least expensive Red Burgundies. From there, quality levels go from Village, to Premier Cru, then Grand Cru, which are the most expensive. It isn’t easy to remember which appellatons are which and what the names mean. Even for those of us who study these things in depth, it’s tough. When you layer on vintage variation and all of the different producers in Burgundy…it can feel overwhelming. All of this to say that you don’t need to get into that level of nerdiness if you don’t want to. Ask your local retailer to guide you to the right Red Burgundy for your Wineluck Club tasting based on what you want to spend. What to ask for: Red Burgundy, and then expect to share your target spend Alternative(s): Stick with any Red Burgundy from the Côte d’Or or Côte Chalonnaise https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/0f4ae3d4-8bb2-4d61-b832-69ee0ada5290/New+Zealand+Pinot+Noir.png Tastings - Pinot Noir - #3: New Zealand Pinot Noir New Zealand built its reputation on one-of-a-kind Sauvignon Blancs, but its Pinot Noirs have quickly given the country another claim to wine industry fame. In the world’s newest wine-producing country, Pinot Noir is the most-planted red grape. And what a start it got in the country that gave us Middle Earth. Pinot Noir has an origin story that involves the most prestigious Burgundian vineyard, a rain boot and a rugby player. A likely combination. The legend goes that a rugby player managed to smuggle a cutting from Domaine de la Romanée Conti’s vines out of Burgundy in his gumboot (Kiwi for rain boot). He made it out of France, but was detained in Auckland, where a customs agent confiscated the illegal cutting. But the agent, Malcolm Abel, was a grape grower himself, so he shepherded the cutting through quarantine until its release, after which he planted it in his own vineyard and even shared subsequent cuttings with a friend, Clive Paton, who created the now-famous Ata Rangi Pinot Noir wines. Paton shared his bounty with other Kiwi winemakers, and the “Gumboot” clone became part of New Zealand wine history. As an island nation, no vineyard in New Zealand is more than 80 miles (130 km) from the ocean, which moderates temperatures and keeps things cool even when the sun shines bright. Pinot Noir loves a not-too-hot, not-too-cold situation, and has found a happy home in regions like Central Otago, Marlborough, Martinborough, North Canterbury, Nelson and Wairarapa. What to ask for: Ask by name Alternatives: Stick with a New Zealand Pinot Noir https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1729613938179-2KU7QVX9H0FV4GHSEC1M/Pinot+Noir+900+x+1200+px.png Tastings - Pinot Noir Vintage image sourced on Black History Album https://www.wineluckclub.com/tastings/italian-reds monthly 0.5 2025-02-22 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/f208ec14-e7f8-4ddd-877a-693b620054c8/Amarone+della+Valpolicella.png Tastings - Italian Reds - #4: Amarone della Valpolicella Amarones are unusual Italian reds. These rich reds are made in northern Italy, in Valpolicella just north of Verona. It isn’t the place or the grapes that make these wines most distinctive though, it’s the process. Appassimento is a process that makes passito wines. Essentially, ripe grapes are harvested and then dried before the juice is pressed to make wine. It’s a process that has been practiced since antiquity, when sweet wines were the most precious, and someone discovered that drying grapes concentrated their sweetness. Grape bunches used to be carefully laid out and dried on straw mats or hung from the ceiling in lofts, but most producers today have facilities with big fans and temperature control to better avoid mold ruining a vintage. While the appassimento process is ancient, Amarones are recent. It’s unclear exactly when producers started intentionally letting all of the sugars in these wines ferment, making dry wines instead of sweet. Eventually though, these dry, oak-aged wines became the region’s most prestigious. Amarones are “big” wines. Since yeasts turn sugars into alcohol, there is plenty of alcohol and sometimes still a bit of residual sweetness, making Amarones hearty and decadent. You can expect to find dried fruit flavors from the various Veronese grapes that make up the Amarone blends, including Corvina, Corvinone, Rondinella and Molinara, like dried red and black cherries and prunes, alongside baking spices, cocoa and occasionally floral and herbal flavors like mint and violets adding further complexity. What to ask for: Ask by name Alternative(s): Amarone della Valpolicella Riserva, Valpolicella Ripasso or Valpolicella Classico Superiore https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1729614003632-M0ICHB8P9UMD6HQ6B9AB/Italian+Reds+900+x+1200+px.png Tastings - Italian Reds Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/c40d393d-ca1d-49b8-bf73-df9a47873d99/Barolo.png Tastings - Italian Reds - #2: Barolo Barolo is often called Italy’s king of wines and the wine of kings. This nickname originated from the influence of Piedmont’s nobility on Barolo in the mid-1800s. Before then, Barolos were sweet wines that weren’t well known. Which aristocrat hired which enologist to create the dry style of Barolos we know today is up for some debate, but we do know that the House of Savoy’s Carlo Alberto, king of Sardinia and father to the first king of Italy was involved. This involvement meant that Barolos made their post-glow-up debut at royal courts around Italy, then Europe, cementing the moniker. Barolo wines are made in Piedmont from Nebbiolo, a finicky grape that ripens late and makes wines with an unusually pale color. Barolos often appear reddish orange in the glass, almost brick-colored, and are pale enough to make you think the wine inside will be delicate. Wrong. These wines are known for having some of the highest tannin and acidity levels in the wine world. And its not just their structure. Barolos can also be some of the most intensely fragrant and flavorful wines you’ll ever experience. As the saying goes, don’t judge a book by its cover. Barolo had its own wine war in the 70s and 80s. At the time, there was one way of making a “real” Barolo, and the rebels who tried new approaches revolutionized Barolo and started family feuds that continue today. These days, there are still some producers who adhere to extremely “traditional” or “modern” winemaking methods, but many choose something in between, so today’s Barolos don’t usually need a decade or more of bottle aging before being ready to enjoy. What to ask for: Ask by name Alternatives: Gattinara, Ghemme, Roero Rosso, Valtellina Superiore, Lessona, Carema, Langhe Nebbiolo https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/ab283b3d-3545-4a56-b123-a3f76684170e/Brunello+di+Montalcino.png Tastings - Italian Reds - #3: Brunello di Montalcino Montalcino is a medieval walled town on a hilltop in central Tuscany, just 25 miles (40 km) south of Siena. The roughly square-shaped namesake wine region surrounds the town, with vineyards and olive groves fanning out in all directions toward the Tyrrhenian sea to the west, the Apennines to the east and Mount Amiata, an inactive volcano, looming in the south. Three rivers border the region, outlining the territory with just over 5,000 people living within. Brunello di Montalcino is one of those examples of Italian grape varieties’ names changing from region to region. Brunellos are made from Sangiovese, but more specifically, a clone called Sangiovese grosso that’s distinctive to Montalcino. Before DNA profiling confirmed this though, the grape went by the name Brunello, hence Brunello “of” Montalcino. Brunellos are different from other Tuscan Sangiovese wines not just in the clonal differentiation though. Brunellos undergo longer aging periods than Chiantis and Vino Nobiles. These wines are only released for sale 5 years after the grapes were harvested, even longer for Riserva wines. For at least 2 years of that time, Brunellos must age in oak barrels, though producers have flexibility to choose which type and size. Wines have been made in Montalcino for more than 2,000 years, at least since Etruscans lived here in antiquity. But Brunello has only officially been around since the late 60s, in which time its global renown has been thoroughly established. What to ask for: Ask by name Alternatives: Brunello di Montalcino Riserva, Rosso di Montalcino https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/71000b1a-42ef-403f-a1b9-a6e2f8a4cfdf/Chianti+Classico.png Tastings - Italian Reds - #1: Chianti Classico Chianti Classico. Key word here being “Classico.” Yes, it matters. You can think of “Classico” as the OG Chianti. Once upon a time, Chianti wines could only be made in the lands between Florence and Siena. The lands of the black rooster, or so the legend goes. The legend being a story originating in the Middle Ages, during which Florence and Siena’s respective republics were at war. To settle a border dispute, the republics decided to allow two knights to ride toward the opposing city, agreeing that a border would be drawn where they met. The caveat being that the knights could leave at dawn, as signified by a rooster’s crow, no earlier. So of course the scheming began. Siena chose a white rooster, and treated it well in hopes that it would perform the best. Florence chose a black rooster, and starved it in a cage. The starving rooster crowed long before dawn in its desperation to be fed, so the Florentine knight made it almost all the way down to Siena before meeting his opponent. The majority of the Chianti zone in between became the territory of the black rooster, later a symbol of the Lega del Chianti that subsequently controlled the area. If at all possible, please select a real-deal Chianti Classico for this one. Just look for the black rooster on the bottle. Chianti Classico wines are primarily made from Sangiovese, though other local grape varieties are allowed for up to 20% of the blend. The regulations for Chianti Classico production are stricter than those for Chianti, and they become even stricter for their Riserva and Gran Selezione wines. To be clear, there are without doubt high quality Chianti wines being made outside the Classico zone, they’re just not Chianti Classico. What to ask for: Ask by name Alternatives: Chianti Classico Riserva, Chianti Classico Gran Selezione, or styles of Chianti like Chianti Rufina and Chianti Colli Senesi. https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/e1a3918e-05a0-4f2d-a458-a952c857376e/Barbaresco.png Tastings - Italian Reds - #6: Barbaresco If Barolos are the king of Italian wines, then Barbarescos are the queen. And like many queens, Barbarescos are often placed in the shadow of the king. But as history has consistently shown us, queens aren’t lesser than, they’re just different. And different is always interesting. Barbaresco wines are made in Piedmont with the finicky late-ripening Nebbiolo grape, just like Barolos. These wines are pale, usually brick red, and tend to have much more tannin and acidity than you’d expect from a pale wine. Barbaresco isn’t far from Barolo either. The two regions are just about 2 miles (3.2 km) apart, with the river Tanaro splitting from a single river to 3 tributaries as it flows through the hills in between. Barbaresco contains less than half as much vineyard area as Barolo, so these wines can be just a bit more challenging to find. Barbaresco wines age for 2 years before being released for sale, compared to Barolo’s 3 years, which can be considered lesser than or better than, depending on what you prefer. Only you can decide which is best: the king or queen of Italian wines. What to ask for: Ask by name Alternatives: Barbaresco Riserva, Gattinara, Ghemme, Roero Rosso, Valtellina Superiore, Lessona, Carema, Langhe Nebbiolo https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/d9cab492-9f0a-47bb-9a11-a09b18006c33/Super+Tuscan.png Tastings - Italian Reds - #5: Super Tuscan Super Tuscan doesn’t sound very Italian, does it? That’s because it’s a phrase created by an American wine writer in the early 80s to define a then brand-new category of wines made with French grape varieties and techniques, usually from Bordeaux, but in Tuscany. These top quality wines fell outside the Italian DOC system, so at first, they were labeled with the least prestigious appellation category: Vino da Tavola. These wines had been produced for a decade before the Super Tuscan name was coined, specifically starting with a single wine: Sassicaia, quickly followed by other now-icons: Ornellaia, Tignanello, Solaia, Le Macchiole and Masseto. Luckily, you don’t have to splash out for a Super Tuscan icon to get the experience. There are now a plethora of Tuscan wines made with French grapes like Cabernet Sauvignon, Merlot and Cabernet Franc. New DOCs have even been created that legally require French grapes in the blends in Bolgheri and Maremma. What to ask for: Ask by style name Alternatives: Bolgheri Rosso, Bolgheri Rosso Superiore, Maremma Toscana, IGT Toscana, IGT Costa Toscana https://www.wineluckclub.com/tastings/champagne-essentials monthly 0.5 2025-05-01 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/fc9a9457-7441-4914-b3e6-9cd7e6677f04/NV+Brut+Champagne.png Tastings - Champagne Essentials - #1: Non-Vintage Brut Champagne Almost 90% of all Champagne is non-vintage Champagne, so this one will be easy to find. You’d think this would mean that it’s somehow “lesser” compared to other styles, but that’s not at all the case. Non-vintage just means that the Champagne is made from a blend of wines from multiple years, or vintages. Some producers have tried using phrases like “sans année” (without year) or multi-vintage to avoid using a name that starts with a negative, but the idea hasn’t been broadly adopted. So non-vintage it is. Almost all Champagnes are blends of wines, even vintage Champagnes. Champagnes are the result of a master blender’s hard work tasting and blending wines long before they’ve undergone their second fermentation and maturation in bottles. For non-vintage wines, a minimum of 15% of the current vintage is used in the blend, though in practice, that percentage is usually higher. Master blenders’ skill allows them to taste what the wines will become, even in their earliest form, to make blends from current and past vintages that consistently showcase their brand’s style. If you’re the kind of person who likes to know what you’re getting time after time, a non-vintage Champagne from a house whose style you like will be an excellent choice as a go-to wine. Brut is the level of dosage that I recommend here. It’s the most common dosage level, and will give you a clear point of comparison for other styles. To read more about dosage, check out Sparkling Wine Essentials. What to ask for: Ask by name Alternatives: Stick with a non-vintage brut Champagne from any producer https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/05275d62-030f-45f6-a61e-bcdc3d8ef60a/Vintage+Champagne.png Tastings - Champagne Essentials - #6: Vintage Champagne In most parts of the wine world, all wines are vintage wines. In Champagne though, less than 5% of all wines produced are vintage wines. In this northerly region, some years’ harvests are just better than others, and when there’s a really good one, produces will make a single vintage wine, where 100% of the wine was harvested during the year on the bottle. Historically, vintage Champagnes have been produced 3 or 4 times per decade, though it’s up to each producer to decide whether a vintage was a really good one or not, so some houses will release vintage Champagnes more often than others, and there is often debate over whether a particular vintage was good everywhere in the region or just in certain parts. Regardless, these wines are - in theory - selected from the best of the best grapes, and only in the best years. Whether they are truly better than non-vintage blends or not is up for debate. Since vintage Champagnes don’t have any reserve wines in the blend, or wines from other years that have aged longer, it’s worth considering how recent the vintage is when buying one of these wines. All vintage wines are aged for 3 years at the producer’s before they’re available for sale, which is more than twice as long as the minimum requirement for non-vintage Champagnes, but the wines will continue to develop in bottle, so that older vintages will taste markedly different from more recent ones. Figuring out whether you prefer fresher or older Champagnes is a luxury I hope we can all suss out someday. What to ask for: Ask by name Alternatives: Stick with a vintage Champagne from any producer, any vintage https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/004e3d79-cff9-43fc-8027-041f98346542/Blanc+de+Blancs+Champagne.png Tastings - Champagne Essentials - #3: Blanc de Blancs Champagne White from whites is roughly the translation for this one. Blanc de blancs Champagnes can be made from any of the white grapes that are approved for use in Champagne, which technically means they could be made from chardonnay, pinot blanc, arbanne or petit meslier. But in reality, these wines are almost all 100% Chardonnay. Chardonnay is planted in about 31% of the vineyards in Champagne, while pinot noir is about 38% and meunier is 31%. The other grape varieties are planted in very small amounts, though there are a few producers who make wines from all 7 approved grape varieties. Most Champagnes are blends of the “big 3” though, so blanc de blancs are differentiated in that they’re only made from just Chardonnay, which gives them a distinctively lean style for you to taste and compare. What to ask for: Ask by name Alternatives: Stick with a blanc de blancs Champagne from any producer https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/ccdc8775-8581-4c3c-82a4-86a5d7908c2a/Brut+Nature+Champagne.png Tastings - Champagne Essentials - #2: Brut Nature Champagne Brut nature (AKA zéro dosage AKA non dosé AKA brut de brut AKA sauvage AKA sans sucre AKA brut zéro) is a style of Champagne that doesn’t have any added sugar in the wine. I feel like I can already hear the nutritionists screaming “added sugar?!” Yes, added sugar, and it’s not as dramatic as you think. Most Champagnes are highly acidic wines that can use a bit of sugar to balance things out, just like the sugar in lemonade makes the drink taste just right, though not exactly sweet. What is “just right” is subjective though. Maybe brut nature Champagnes are just right for you. Brut nature and its many equivalent names indicate that the wine will be bone dry. Austere, even. That said, it might still taste sweet to you, especially if the grapes were particularly ripe when harvested. Riper grapes naturally have more sugar in them, and can taste sweeter flavor-wise, even if the sugar levels in the finished wine are low. To read more about dosage, check out Sparkling Wine Essentials. What to ask for: Ask by name Alternatives: Stick with a brut nature Champagne from any producer https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/a5bb0114-f1ed-4629-b6cc-947af6e1e593/Blanc+de+Noirs+Champagne.png Tastings - Champagne Essentials - #4: Blanc de Noirs White from reds is a rough translation of blanc de noirs. So even though a blanc de noirs wine is white, it was made from red grapes, usually pinot noir and/or meunier. We can thank Dom Pérignon for this style of Champagne. He didn’t create the bubbles we recognize in modern Champagne, but he did create a method of pressing red grapes so gently that the skins hardly touched the juice at all, allowing the juice to remain white instead of taking on a darker hue. Many blanc de noirs Champagnes will be just as pale as blanc de blancs, though some might be more golden- or amber-hued. Blanc de noirs wines are known for being “powerful,” as one would imagine a red wine might be in comparison to a white. The flavors can also be different from blanc de blancs Champagnes, sometimes with fruity flavors like berries and ripe apples, or with smoky, mushroom-y aromas. What to ask for: Ask by name Alternatives: Stick with a blanc de noirs Champagne from any producer https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/a7e29fb4-984d-44e3-9c1c-07a395f4ab18/Champagne+Essentials+900+x+1200+px.png Tastings - Champagne Essentials Vintage image sourced from Black History Album https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/4824e9fe-9df4-4958-bf51-64ef94a49861/Ros%C3%A9+Champagne.png Tastings - Champagne Essentials - #5: Rosé Champagne We can thank Veuve Clicquot for modern-day rosé Champagne. In 1818, she was the first to blend a bit of red wine into a finished white Champagne, creating the method that most producers use today. Interestingly, it’s illegal to make a rosé by blending red white into white if you’re making a still wine in France, but if the wine is bubbly, it’s allowed. That legal loophole is entirely thanks to Champagne. Rosé champagne can be made through other methods, like saignée, where a winemaker leaves grape juice on the red grapes’ skins just long enough to darken, or from co-maceration, in which red and white grapes juices and skins macerate together. But almost all Champagnes are made using Clicquot’s method, since it allows winemakers to have very precise control over the final flavors, structure and color of the wine, every single time. What to ask for: Ask by style name Alternatives: Stick with a rosé Champagne from any producer https://www.wineluckclub.com/tastings/wine-for-dessert monthly 0.5 2025-02-22 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1719844603112-JZT7E6T3TRR8C9PX50FR/MasiCloseUpDryingRacks.jpg Tastings - Wine for Dessert https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1719844608171-EOII19BLDGQSX9U1RC15/MasiGrapesonStraw.jpg Tastings - Wine for Dessert https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1719844606262-772ERQ2X6Q42P2BZ67XR/MasiDryingRacks.jpg Tastings - Wine for Dessert https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/e99d0142-4d5f-4952-b417-78a2d246c90b/Trockenbeerenauslese+Riesling.png Tastings - Wine for Dessert - #3: Trockenbeerenauslese Riesling Trockenbeerenauslese. “Trocken-beer-en-ow-sleigh-zuh.” Or just skip it and call these wines TBA. Because wow, what a mouthful. But also…what a mouthful! These wines were my first real foray into dessert wines, discovered on a day trip to the Rheingau while visiting my sister in Germany, and they will forever have a place in my heart. The orderly German wine laws for Prädikatswein have 6 levels, of which Trockenbeerenauslese is the highest. The levels correlate to must weight, since grape ripeness used to be really hard to achieve in chilly Germany, and riper grapes weigh more. The name translates directly to “selected dried berries,” and much like Sauternes and Tokaji, the grapes must be affected by Noble Rot. The best-known TBA wines are made from the white grape Riesling, but do keep an open mind. I’ve tasted some stellar Austrian TBAs from local grape varieties like Gelber Muskateller. What to ask for: Ask by name Alternatives: German or Austrian Trockenbeerenauslese (TBA) made from other grape varieties, German or Austrian Beerenauslese (BA), German or Austrian Auslese https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/3cc19b91-f69e-4e16-a877-11ad8e9d355e/Sauternes.png Tastings - Wine for Dessert - #1: Sauternes For the non-Francophiles, I’d suggest trying “sew-turns” when you’re asking for these wines. These are some of the wine world’s best-known dessert wines, so they should be relatively easy to find. From Bordeaux in Southwestern France, these botrytized wines are made from varying blends of the white Sémillon, Sauvignon Blanc and Muscadelle grapes. The higher quality versions will have oak influence from varying amounts of oak barrel fermentation, aging, or both, adding flavors of spices and vanilla that make these wines extra complex. What to ask for: Ask by name Alternatives: Barsac (”bar-zac”), Sainte-Croix-du-Mont, Loupiac, Monbazillac https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/c8bd02a5-120a-42ae-adb8-fa61999a4c66/Vin+Santo.png Tastings - Wine for Dessert - #4: Vin Santo This one sounds like it’s spelled, for which I’m just as relieved as you are. These “holy wines” are some of my husband’s favorite sweet wines, so they’ll always have a place in our home. Originally hailing from Tuscany in Central Italy, these wines are made from grapes that undergo the appassimento process, making them passito-style wines. Legend has it that in Tuscany, where local white grape varieties used to have a bigger role in the blend that comprised Chianti, peasant sharecroppers were allowed to keep some of the white grapes at the end of harvest to make small amounts of wine for their own families. They carefully dried their grapes in bunches hanging from attic rafters, then aged the wine for years in barrels kept in those warm attic conditions, creating ripe, rich dessert wines enjoyed on special occasions like weddings or births. Contradicting this lovely legend is evidence of passito-style wines that date back to that somewhat vague time period known as ‘antiquity,’ so where this style really began is anyone’s best guess. Most Vin Santo wines aren’t required to be made from a particular variety, and there are even some rare red versions made from Sangiovese. Most are made from white grapes though, typically a blend of Trebbiano Toscano and Malvasia, both of which used to be part of the Chianti Classico blend…and are not allowed at all today, so plantings of these grape varieties are on the decline, making these wines all the more rare. What to ask for: Ask by style name Alternatives: Other Passito-style Italian wines like Vino Santo from Trentino in Northern Italy, Vinsanto from Santorini, Greece https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/69b58088-5293-4310-bf9d-6ad2a73a678c/Coteaux+du+Layon.png Tastings - Wine for Dessert - #6: Coteaux du Layon “Ko-toe-doo-lay-on” is an area surrounding a tributary of the France’s longest river, the famous Loire, that cuts across central France. The Loire Valley is best known as ‘the playground of the kings,’ since the sloping lands around the river are dotted with châteaux that served as retreats for centuries of royals escaping city life in Paris for more pastoral vistas. The Loire Valley contains a whole bunch of different wine regions along its banks, from Muscadet at the river’s mouth toward the Atlantic Ocean to Sancerre about 250 miles (400 km) inland. Coteaux du Layon sits roughly in the middle, in a region called Anjou-Saumur. Coteaux du Layon wines are botrytis-influenced, and use Chenin Blanc, a white grape variety that always has bracing acidity, deftly balancing out these wines’ sweetness. It’s worth noting that if there is a particular village on the wine’s label, like Coteaux du Layon Faye d’Anjou, the wine will likely be of higher quality. What to ask for: Ask by name Alternatives: Bonnezeaux, Quarts de Chaume, Coteaux du Layon Premier Cru Chaume https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/e3b42c8d-6153-41d5-bbaa-81a1521fbfe8/Canadian+Icewine.png Tastings - Wine for Dessert - #5: Canadian Icewine Canada’s wine industry is best known worldwide for its Icewines, even though they don’t even comprise a quarter of the country’s total wine production. They make up for the small amounts produced with their high value though, since Icewines can command top dollar. Considering how few grapes make it all the way through autumn to be harvested in the dead of winter (and usually in the dead of night), then quickly pressed while still naturally frozen, I’d say these wines are worth it, even if only to reward those winemakers crazy enough to freeze their tuchuses off while making them. Most Canadian Icewine is made from a hybrid grape variety, Vidal, though my personal favorites are made from Riesling. There are others made from Cabernet Franc, Chardonnay and even Gewurtztraminer though, so keep an eye out to see the full flavor and color spectrum that is Canadian Icewine. What to ask for: Ask by style name Alternatives: German Eiswein https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/85abbd51-a973-4836-8ad5-0a27527d4a68/Tokaji+Asz%C3%BA.png Tastings - Wine for Dessert - #2 Tokaji Aszú “Toe-kai ah-zoo” is the best I’ve got for the phonetics on these Hungarian beauties. These wines used to be the world’s biggest deal back when royals defined global trends, so highly sought after that the very first wine appellation (legally defined and protected region and style) is for Tokaji. Just like in Sauternes, these wines need Goldilocks-level weather conditions to get the Noble Rot (AKA Botrytis) just right. The white grapes for these wines are Furmint, Hárslevelű and Sárga Muskotály. Tokaji wines also have their own sweetness categories, following a puttonyos “poot-own-yos”) scale. The higher the puttonyos, the sweeter the wine. What to ask for: Ask by name Alternatives: Late Harvest Tokaj, Tokaji Édes Szamorodni, Tokaji Eszencia (rare) https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/b73dfefd-f44d-4f63-9252-cfd1362dff26/Wine+for+Dessert+2+900+x+1200+px.png Tastings - Wine for Dessert Vintage image sourced from History Facts https://www.wineluckclub.com/tastings/grenache monthly 0.5 2025-02-22 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/b2f6c99b-b831-4d80-ab9a-b5a76f526fb5/Sardinia.png Tastings - Grenache - #5: Cannonau di Sardegna Sardinia, once part of the kingdom of Aragón, claims Grenache as their own native grape, but here, it goes by Cannonau. This rugged island in the middle of the Mediterranean, east of Rome and just south of Corsica, has been fought over by various peoples and kingdoms since antiquity. And yet, it still maintains an independence and culture all its own. Sardinia isn’t even fully Italian, since it was granted autonomous status, much like Sicily. If you ask a Sardinian where they’re from, it’s Sardinia, not Italy. Sardinia was also one of the first Blue Zones to be identified, a place where people live to be centenarians far more than average. Not a bad endorsement for picking up the habit of enjoying one of Sardinia’s best-known wines. Cannonau di Sardegna, the full name for these wines, is usually made from 100% Cannonau, though other local varieties are allowed to be blended in small amounts. What to ask for: Cannonau di Sardegna Alternatives: Stick with Cannonau di Sardegna https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/ebf038de-b5d8-473d-9d71-52ee061be80e/Australia.png Tastings - Grenache - #6: Australian Grenache Some of the oldest Grenache vines in the world aren’t in France, Spain or Sardinia, but in Australia. This strange circumstance is largely thanks to a nasty insect, phylloxera, which destroyed vineyards throughout Europe in the late 19th century. Australia, an ocean away from the horrible louse, was able to avoid phylloxera’s spread across Europe, and its vines survived. Before phylloxera, in the mid-19th century, European settlers had brought grapevine cuttings from France to Australia. Grenache, Syrah and Mourvèdre, known as Grenache, Shiraz and Mataro down under, were some of the top choices, especially for making fortified wines. A century later, Australians doubled down on GSM plantings, since the grapes thrived in dry, warm climates, particularly around Barossa Valley and McLaren Vale, and were considered solid “workhorse” grapes, reliable, if not necessarily exciting. And then Australian Shiraz blew up. Yellow Tail and other “critter” wines became hugely popular on grocery shelves worldwide, while Penfolds and other producers built the reputation for Australia’s top quality Shiraz. Grenache was largely forgotten, and vineyard owners could barely afford to keep the old vines alive. But recently, “New Wave Grenache” producers saw the old Grenache vines’ potential, and started making a new style they’re calling “warm climate Pinot Noir.” By carefully avoiding picking overripe grapes and adjusting winemaking techniques, Australian producers have begun to write a whole new story for some of the oldest Grenache vines in the world. What to ask for: Australian Grenache, preferably monovarietal, though GSM blends predominantly based on Grenache work too Alternatives: American Grenache https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/91473997-f95d-4ab5-ab4f-d40e12d3a3b6/Priorat.png Tastings - Grenache - #4: Priorat Spain’s wine classification system ranks the quality of its wine regions, much like in France and Italy. In Spain, the highest ranking is Denominación de Origen Calificada (DOCa), or DOQ in Priorat’s case, using the Catalan spelling. There are only two regions in Spain that have achieved this ranking: Rioja and Priorat. Priorat sits about 2 hours west of Barcelona, sheltered by a mountainous amphitheater created by the Sierra de Montsant, with terraced vineyards planted on steep slopes winding around hills and valleys along the River Siurana. Carthusian monks from Provence gave Priorat its name, from “Priorato,” Spanish for priory. There’s even a legend in which a shepherd had a vision of a staircase on which angels ascended to heaven. The Provençal monks built their monastery on the spot, became the Carthusians of Scala Dei (stairs of God) and began planting vineyards like the ones they managed in France. Another mystical aspect of Priorat is its special soil, called “llicorella,” which glitters thanks to mica quartz particles in the slate, reflecting warmth and light onto the vines. Just like on the other side of the Pyrenees, Garnacha and Cariñena star in these Mediterranean wines. What to ask for: Ask by name Alternatives: Montsant https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/d8047500-a236-46b2-aab1-d0eb3ec8620b/Languedoc-Roussillon.png Tastings - Grenache - #2: Languedoc-Roussillon This massive, sunny region (or two regions, really) has historically produced the majority of France’s wines, though it’s been better known for quantity rather than quality. It’s a tough card to be dealt as a winemaker here, since today’s wines can be incredible quality and downright steals price-wise. In the Languedoc-Roussillon, Grenache still plays a major role in GSM blends, but there’s another grape variety joining the cast here: Carignan. Carignan goes by other names in Spain and Sardinia, two of Grenache’s other original homes. Like Grenache, Carignan thrives in dry, warm places, so it’s experienced a revival as winemakers adjust during recent drought years. Unlike in Priorat, where Grenache and Carignan share top billing, in the Languedoc-Roussillon, each appellation has its own confusing rules about which grape varieties can comprise which percentage of each blend. Suffice it to say that in this crescent-shaped swath of southern France, Grenache consistently plays a major role. What to ask for: Ask for a Grenache-forward wine from Languedoc-Roussillon Alternatives: Stick with a wine from the Languedoc-Roussillion, from AOCs like Côtes du Roussillon, Côtes du Roussillon Villages, Faugères, Corbières, Minervois, Fitou, Saint-Chinian, Terrasses du Larzac, La Clape, Corbières-Boutenac, Minervois la Livinière, Pézenas, Pic Saint Loup, Saint-Chinian Berlou or Saint-Chinian Roquebrun https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/719e53ec-12eb-4ebd-a569-19e9db3978c2/Southern+Rh%C3%B4ne.png Tastings - Grenache - #1: Southern Rhône Grenache probably came to France first through the Roussillon, which shares a border with Spain, but today, the Southern Rhône is its best-known home. Châteauneuf-du-Pape in particular has given Grenache worldwide prominence, since it often plays the starring role in a blend of up to 13 grapes. Some producers even choose to leave the others out and give Grenache the whole stage. This is also where Grenache became the “G” in GSM blends, the Grenache-Syrah-Mourvèdre combination that makes up most of the wines in the Southern Rhône appellations. What to ask for: Ask for a Grenache-forward wine from the Southern Rhône Alternatives: Stick with a Southern Rhône Grenache blend, like a Côtes du Rhône, Côtes du Rhône Villages, Châteauneuf-du-Pape, Gigondas, Vacqueyras, Ventoux, Luberon, Cairanne, Lirac, Costières de Nîmes, Duché d’Uzès, Côtes du Vivarais, or Grignan-les-Adhémar https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1729614127463-TYUPBZIRK474AKPMNTF0/Grenache+900+x+1200+px.png Tastings - Grenache Vintage image sourced from Moth Girl Wings https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/562b27c5-0bd3-4e3c-b9c4-49c04c76fff9/Rioja.png Tastings - Grenache - #3: Rioja Garnacha didn’t originate in Rioja, but it’s a critical part of the blends today, especially in Rioja Oriental (formerly known as Baja). There are 5 different red grape varieties that comprise the cast of Rioja, of which Tempranillo is the star. Tempranillo comes from the Spanish word “temprano” meaning “early.” Unfortunately, early ripening isn’t as ideal as the climate changes, particularly when things warm up. As producers seek to adjust to maintain quality, Garnacha is gaining in importance. Rioja spans about 62 miles (100 km) from end to end, where vineyards range in altitude from 1,000 ft. (300 m) to 1,800 ft. (550m) as they run along and away from the banks of the River Ebro and its tributaries. The region is divided into 3 areas: Rioja Alta, Rioja Alavesa and Rioja Oriental. Rioja Oriental is where you’re going to find more and more producers zooming in on Garnacha, since this southeastern area is where the Mediterranean gets closer and temperatures heat up. It’s worth asking your local retailer if you’re not sure whether a particular Rioja is from Rioja Oriental or not. What to ask for: Ask for a red Rioja, preferably from Rioja Oriental Alternatives: Garnacha-based wines from Campo de Borja, Cariñena, Calatayud, Navarra, Somontano https://www.wineluckclub.com/tastings/rhone-reds monthly 0.5 2025-02-22 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/03ad23f2-77d2-4e09-b412-f6a082444a1d/Hermitage.png Tastings - Rhône Reds - #1: Hermitage “Air-mee-tahzhe.” That’s the best I’ve got to help with the French pronunciation on this one. If you pronounce it like an English speaker, most retailers will know what you’re looking for anyway. And the word actually does mean what it sounds like. Legend has it that the hermit Gaspard de Stérimberg asked Queen Blanche de Castille to make the top of this granite hill along the Rhône river his sanctuary after returning from an Albigensian Crusade in southern France, where he was wounded fighting heretics. He retreated to a life of solitude and tending vines, and the small community up there followed his lead. There’s even a small chapel marking the location today. Except that the chapel is on the site of a Roman temple of Hercules, and vines have been planted there since the Greeks, and later Romans, colonized France. How much of the story is true and how much is myth? I don’t know, but Hermitage wines are some of the most admired in the Rhône anyway. This small appellation produces both red and white wines, and the reds can include up to 15% white grapes in the blend, though most producers choose to focus entirely on Syrah. What to ask for: Ask by name Alternatives: Crozes-Hermitage https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/b9e99495-8653-45bd-bf84-267f2be275dd/Cornas.png Tastings - Rhône Reds - #5: Cornas Cornas is the southernmost red wine appellation of the northern Rhône, so as you’d expect, it’s warmer down there than it is up in the Côte-Rôtie. Cornas is old Celtic for “burnt earth,” and sunny slopes are part of the formula that allows Syrah to ripen here. Producers can usually make ‘bigger’ wines down here though, with riper flavors and strong tannic structures. Cornas lies on the Western side of the Rhône, opposite Hermitage, and benefits from a natural amphitheater created by the eastern slopes of the Massif Central, a chain of mountains and plateaus running through south-central France. When Le Mistral pummels through the northern Rhône, the vines in Cornas are protected more than most. Unlike in the Côte-Rôtie and Hermitage, wines from Cornas must be 100% Syrah, with no white varieties allowed in the blend. What to ask for: Ask by name Alternatives: Stick with a Cornas https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/512923d2-95cf-4890-8b1d-0e9bfd5efdac/Ch%C3%A2teauneuf-du-Pape.png Tastings - Rhône Reds - #2: Châteauneuf-du-Pape This is the southern Rhône’s most famous appellation, and is arguably the best-known in the entire Rhône. You’ve probably noticed these wines before, with their iconic papal coat of arms and the two keys embossed into each glass bottle. Many of the labels are charmingly traditional too, with old gothic script, coats of arms and sketches of historic buildings. Even though wines have been made here since antiquity, these wines get their name from the 67 years during which 7 different popes ruled over the Catholic Church from France instead of Rome. Pope Clement V started the trend by moving his court to Avignon in 1309 to get some distance from rebellions in Rome, along with some backup from French monarchs. For extra security, he built a fortress/palace as a ‘summer residence’ in Avignon. Since wine was a necessary part of papal proceedings, Pope Clement V granted the vines around Avignon a special “Vin du Pape” status, which we know today as the wines of Châteauneuf-du-Pape, or “the Pope’s new castle.” The red wines here can have up to 13 different varieties in the blend, though in practice, most producers focus on Grenache, with primary support coming from the usual suspects: Syrah, Mourvèdre and Cinsault. What to ask for: Ask by name Alternatives: Stick with Châteauneuf-du-Pape https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1729614163189-Q6IQ6WEMSQ4ZPOEHC5A2/Rh%C3%B4ne+Reds+900+x+1200+px.png Tastings - Rhône Reds https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/247ac7c1-fee8-47eb-bbe9-ea3a4a0ea1b4/Gigondas.png Tastings - Rhône Reds - #4: Gigondas In the southern Rhône, there are 95 different villages/communes whose wines qualify to be “Côtes du Rhône Villages AOC.” The next step up is to qualify as a village whose name can be shown the label. Top status is getting your own AOC, or in the Rhône, your own cru. For more than 30 years, Châteauneuf-du-Pape (CDP) was the only cru in town, until Gigondas (”zhee-gon-dah”). Gigondas was the first to demonstrate that there is distinctive quality different from CDP in the southern Rhône, and that it deserves to be recognized on its own. Today, it is one of only 9 crus in the southern Rhône, including CDP. Gigondas sits between the Ouvèze, an eastern Rhône river tributary, and the Dentelles de Montmirail, a chain of jagged limestone mountains loved by hikers and rock climbers. Greeks and Romans recognized the quality of wines made here long before the Popes of Avignon claimed their territory nearby. Vines are grown at a higher elevation than those in CDP, though the grape varieties are similar: predominantly Grenache, at least 50%, with Syrah, Mourvèdre and/or Cinsault rounding out the blend. What to ask for: Ask by name Alternatives: Stick with a Gigondas https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/c0121c56-f0fc-4ee8-8947-f7fdddf7fa00/C%C3%B4te-R%C3%B4tie.png Tastings - Rhône Reds - #3: Côte-Rôtie “The roasted slope” is a rough translation for the Côte-Rôtie, the northernmost appellation in the Rhône. Slope is the key word here, since this is a region where nothing is flat. This far north, the southeast-facing slopes are a critical aspect of the vines’ ability to ripen Syrah grapes, which ‘roast’ in sunshine and its retained warmth in the rocky soils day after day until harvest season. The Côte-Rôtie is also where the “La Las” are from, and I don’t mean of the Emma Stone and Ryan Gosling variety. Négociant Guigal brought fame to the Côte-Rôtie by bottling wines from individual vineyards La Landonne, La Mouline and La Turque and aging them for a whopping 42 months before release. For those of us who can’t swing hundreds for a La La, there are plenty of other Côte-Rôtie wines from persistent producers willing to hike the slopes and haul grapes up by pulleys and monorails just to give us these distinctive wines. Côte-Rôtie wines can include up to 20% of the white grape Viognier in the blend, though most producers choose to focus entirely on Syrah. What to ask for: Ask by name Alternatives: Saint-Joseph https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/8b362e59-0202-4cff-bd62-f527b54e572a/Vacqueyras.png Tastings - Rhône Reds - #6: Vacqueyras “Vah-kee-rah” is how I’d suggest attempting the name of this appellation if French isn’t your forté. Vacqueyras’ name comes from the Latin “Vallea Quadreria,” meaning valley of stones, which refers to terraced growing areas covered with “les galets roulés;” smooth, pebble-like stones that once covered riverbeds and now lie exposed between vines. Vacqueyras’ northern border bumps up against Gigondas. The Ouvèze tributary of the Rhône river runs along its western border, with the Dentelles de Montmirail, a chain of jagged limestone mountains, looming over its northeastern edge. The vineyards here are generally at lower elevations than those in Gigondas, and the grapes ripen earlier. Red, white and rosé wines can be made here, though in reality, almost all of the wines are red. Grenache is the star grape, and must be at least 50% of the blend, with Syrah and Mourvèdre comprising at least a further 20% before any other local varieties are mixed in. What to ask for: Ask by name Alternatives: Stick with a Vacqueyras https://www.wineluckclub.com/tastings/california-chardonnay monthly 0.5 2025-02-22 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/98448aef-cdb2-4edd-9c02-f9115be26b0f/Sonoma+Coast+Chardonnay.png Tastings - California Chardonnay - #3: Sonoma Coast Chardonnay Technically, the Sonoma Coast is an AVA within Sonoma County. I chose to separate it here because this mountainous region with the San Andreas Fault running right through the middle has its own massive range of soils, altitudes, aspects and most importantly, cooling winds and mists from ocean exposure. Several of California’s top-scoring cool-climate style Chardonnays are produced here. The Sonoma Coast contains a whopping 500,000 acres (200,000 ha), though only a small portion of this is planted to vines…so far. Inside the Sonoma Coast AVA are several other AVAs, including the truly coastal and recently established West Sonoma Coast AVA. Like nesting dolls, the Fort Ross-Seaview AVA, along a coastal ridge lying just above the fog line, sits inside the West Sonoma Coast AVA. Confusingly, there are portions of the larger Sonoma Coast AVA that lie further inland, including portions of the Russian River and Petaluma Gap AVA, a region where the coastal mountains quite literally have a “gap” through which winds and fog from the Pacific swoop in to cool vineyards all the way over to the northern edge of the San Pablo Bay. What to ask for: Chardonnay from any area within the Sonoma Coast Alternatives: Stick with Chardonnays from the Sonoma Coast, which could also be labeled as West Sonoma Coast, Fort Ross-Seaview, or Petaluma Gap https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1729614209722-F7T9C4R23ZQHJZMZCF13/California+Chardonnay+900+x+1200+px.png Tastings - California Chardonnay Vintage image sourced from Found Image Press https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/e8137198-6a43-4b06-8ad3-91be66882365/Anderson+Valley+Chardonnay.png Tastings - California Chardonnay - #1: Anderson Valley Chardonnay Anderson Valley is one of the northernmost outposts for wine production in California. North of Sonoma, in Mendocino County, the Navarro river cuts through coastal mountains, creating a valley where redwoods flourish and grapes have just enough time to ripen. This is a region where white and sparkling wines reign supreme, thanks to extra chilly growing conditions. Anderson Valley is just close enough to the Pacific to pull fog through the valley, so the grapes here are often shrouded in mist. Producers like Roederer and Scharffenberger set up shop up here to specialize in sparkling wine production, but there is also plenty of excellent still Chardonnay being made in Anderson Valley. What to ask for: Ask by name Alternatives: Mendocino Ridge, Mendocino https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/8a39a256-e8b9-4e87-8cbb-ba09bc5fb80f/Monterey+County+Chardonnay.png Tastings - California Chardonnay - #5: Monterey County Chardonnay When you hear Monterery, do you think of the Monterey Bay of Big Little Lies, or do you think of the Monterey Bay Aquarium in Finding Dory? Either way, the bay is often Monterey’s defining feature. Along California’s central coast, Monterey lies at the mouth of the Salinas Valley, through which cold ocean wind funnels, cooling inland vineyards. The vineyards here have more acres of Chardonnay plantings than any other county in California, even Sonoma. Chalone Vineyard Chardonnay initially made a name for Monterey by winning third place in the Judgement of Paris. Chalone Vineyard sits on an 1,800 ft (550 m) site initially identified in the early 20th century by an expat Frenchman looking for limestone soils and conditions similar to his Burgundian home. In the 1960s and 70s, the Graff brothers began making some of California’s first-ever Chardonnays with malolactic fermentation and barrel fermenting and aging here, techniques often used to create top Burgundies. Unfortunately though, Monterey’s reputation began to suffer during the Chardonnay boom times in the 1970s and 80s. More recently, producers are once again flipping the script by creating delicious - and often great value - Chardonnays. There are 9 different AVAs inside Monterey County, including, confusingly, the Monterey AVA. The AVAs best known for Chardonnay production include the Santa Lucia Highlands, Chalone (of Chalone Vineyard fame), Arroyo Seco, Monterey and Mount Harlan. What to ask for: Chardonnay from any area within Monterey County Alternatives: Stick with a Monterey County Chardonnay, preferably from AVAs like Santa Lucia Highlands, Chalone, Arroyo Seco, Monterey or Mount Harlan https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/afc05c4f-3dc4-4237-902e-ac36439b3689/Carneros-Napa+Valley+Chardonnay.png Tastings - California Chardonnay - #4: Carneros-Napa Valley Chardonnay The Napa Valley doesn’t usually have a precursor to its world-famous name, but in this case, I chose to use a less-common naming format in order to highlight Los Carneros, one of Napa’s best-known areas for Chardonnay wine production. Confusingly, the Los Carneros AVA is divided between Napa and Sonoma, so wines labeled “Los Carneros” or simply “Carneros” can come from either side. At the southern end of Napa Valley, Los Carneros benefits from cooling Pacific influences coming through from the Petaluma Gap to the West. Moving north, all along the valley between the Mayacamas and Vaca mountain ranges, Chardonnay is planted in cooler pockets and at higher altitudes than the red grapes that make Napa Valley famous. Producers like Stony Hill Vineyard built their reputation on Napa Valley Chardonnay way back in the 1960s, and we can’t forget Chateau Montelena, Spring Mountain Vineyard, Freemark Abbey or Veedercrest, the Napa Valley Chardonnays whose quality stunned the world during the Judgement of Paris. What to ask for: Chardonnay from any area within Napa Valley Alternatives: Stick with Chardonnay from Napa Valley, preferably from AVAs like Los Carneros, Spring Mountain District, Coombsville, Oak Knoll District, Rutherford, Oakville, Atlas Peak, Howell Mountain, Mount Veeder or Wild Horse Valley https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/5f2e77bb-6da5-4fbd-9841-9240d03f5814/Santa+Barbara+County+Chardonnay.png Tastings - California Chardonnay - #6: Santa Barbara County Chardonnay California’s coolest wine region is also one of its most southerly. This strange circumstance is thanks to the coastal mountains here running east-west instead of north-south. Without mountains blocking the way, the Pacific’s chilly influence can sweep right in through the valleys in the arid Santa Barbara County, allowing for one of the longest growing seasons in the entire state. When my sister lived in Ventura, we drove the quick 30 minutes along the coast to visit Santa Barbara’s urban wine trail, including the aptly named Funk Zone neighborhood. Visiting the vineyards, however, is a whole ‘nother thing, since Santa Barbara, only 100 miles (160 km) from Los Angeles, strictly controls wine tourism development in its attempts to avoid another crowded Napa Valley-like situation. It’s impossible to mention Santa Barbara without mentioning Sideways, the movie that single-handedly created a Pinot Noir boom while killing Merlot sales. Sideways’ plot is set in Santa Barbara, and you can even replicate the trip with a Sideways tourism experience…minus the mid-life crisis. Santa Barbara’s reputation may have been built by world-class Pinot Noir, but much like in Burgundy, Chardonnay goes hand-in-hand. Santa Barbara County today has 7 different AVAs, including the recently approved Alisos Canyon, along with future AVA proposals on the table. The AVAs best known for Chardonnay wines are Sta. Rita Hills and Santa Maria Valley. What to ask for: Chardonnay from any area within Santa Barbara County Alternatives: Stick with a Santa Barbara County Chardonnay, preferably from AVAs like Sta. Rita Hills or Santa Maria Valley https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/d9484c3d-81fb-404d-9367-be6ccbb6a61d/Sonoma+County+Chardonnay.png Tastings - California Chardonnay - #2: Sonoma County Chardonnay Sonoma County is a massive region with 19 different AVAs. There are more than 62,000 acres (25,000 ha) of vineyards in Sonoma County, roughly 30% more than there are in the world-famous Napa Valley. Sonoma County stretches from the Pacific Coast all the way over to the Mayacamas Mountains, which marks its border with Napa Valley. In an effort to whittle this massive and widely varied region down a bit, I’ve intentionally chosen to separate out the Sonoma Coast, even though it’s technically inside Sonoma County too. For this wine selection, we’re going to focus on the areas that lie further inland. There are plenty. Chardonnay is planted all over Sonoma County, and the styles can be ripe and rich or fresh and restrained. The AVAs best known for Chardonnay wines include the Russian River Valley and its Green Valley sub-AVA, Los Carneros, Chalk Hill and Sonoma Valley, where Hanzell began using French oak barrels in the 1950s, a revolutionary practice at the time. What to ask for: Chardonnay from any area within Sonoma County Alternatives: Stick with Chardonnays from Sonoma County, preferably from AVAs like Russian River Valley, Green Valley, Los Carneros, Chalk Hill and Sonoma Valley https://www.wineluckclub.com/tastings/sparkling-wine-essentials monthly 0.5 2025-04-28 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/f5c5dbdc-7336-453a-8209-bd604f75536b/Prosecco.png Tastings - Sparkling Wine Essentials - #3: Prosecco Prosecco is the go-to sparkling wine for many cocktails, especially spritzes, but please don’t think that makes them too basic to be enjoyed solo. Prosecco can only be made in the Prosecco DOC and Conegliano Valdobbiadene or Asolo DOCG regions in northeastern Italy. Most Prosecco wines are made using Glera, a grape variety known for its fruity pear and floral aromas. The tank method of sparkling wine production is used here to let Glera’s character shine without competing aromas and flavors from lees aging. The area where Prosecco can be grown and produced is huge, but within the larger area is the smaller heart of the region, Conegliano Valdobbiadene (try saying that name that five times fast). This is where terraces built into steep hills support the vines growing between historical villages. As is often true in wine regions, the best wines come from the steepest sites at higher altitudes where machines simply can’t do most of the work. Beyond variations in terroir, there are several styles of Prosecco, including the recently added category of Rosé Prosecco. Keep a careful eye on the dosage levels in Prosecco - there’s a big difference in sweetness between Brut and Extra Dry. What to ask for: Ask by name Alternatives: Stick with a Prosecco, preferably from the Conegliano Valdobbiadene or Asolo DOCGs https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/9dfbb3bf-d199-4a5f-87e7-16051a2d2675/Cava.png Tastings - Sparkling Wine Essentials - #4: Cava Cava is Spain’s answer to Champagne. Cava is the Spanish word for cellar, though it became the official name for traditional method Spanish sparkling wines in 1959, with further legislation defining the region and grape varieties happening in the 70s and 80s. Spanish producers were making traditional method sparkling wines way back in the late 1800s, but Cava as we know it today is fairly recently defined…and a huge success. Cava is produced in Catalonia in northeastern Spain, and is mostly made from Spanish grape varieties Macabeo, Xarel-lo and Parellada. Chardonnay makes an appearance here and there, and there are also red grape varieties that can be used to make Cava Rosado. Cava has a lower lees aging requirements than Champagne that are similar to those in crémant. There are additional styles that require more aging, including Cava Reserva and Cava Grand Reserva. The Cava DO has also added the new category of Cava Paraje Calificado, a vintage single estate Cava. What to ask for: Ask by name Alternatives: Stick to a Cava, preferably a Cava Reserva. Also consider Cava Gran Reserva or Cava Paraje Calificado. https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/8335224a-1f9a-4710-ab09-2261163cc36d/Champagne.png Tastings - Sparkling Wine Essentials - #1: Champagne Champagne is easily one of the best branded wine styles in the world. Even before you ever tasted Champagne, you knew it was a wine meant for special occasions. (And every day occasions, if you ask me.) Champagne must come from its namesake region in France. It must be made from one or more of the 7 grape varieties approved for Champagne production, though most winemakers use just Chardonnay, Pinot Noir and Meunier. It must be made using the traditional method, and all Champagnes must age for at least 15 months before being released for sale. Beyond that, variations abound. Non-vintage Champagnes, blended from multiple vintages’ wines to create a consistent style, will typically be the most accessible price-wise. There are plenty of other styles, including vintage Champagnes, prestige cuvées, blanc de blancs, blanc de noirs, rosés, Grand Crus, Premier Crus and late release, recently disgorged Champagnes. And that’s all before we take terroir, vintage and individual producers’ winemaking choices into account. Champagne is much more than a celebration in a bottle. What to ask for: Non-vintage Brut Champagne Alternatives: Stick with one of the many varieties of Champagne https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/44dd5aef-07e8-4a2f-8ef0-d379710072c7/Cr%C3%A9mant.png Tastings - Sparkling Wine Essentials - #2: Crémant Crémant wines are made using the traditional method, but come from French regions outside of Champagne and have lower minimum requirements for the duration of lees aging prior to release. Much like within Champagne, there is a wide variety of quality and styles amongst crémants. In Burgundy, Crémant de Bourgogne is typically made from the Burgundian Chardonnay and Pinot Noir varieties. In Alsace, unsurprisingly, Alsatian grape varieties are typically used to create Crémant d’Alsace, like Pinot Blanc, Riesling and Pinot Gris. In the Loire, Chenin Blanc dominates, though other Loire varieties like Cabernet Franc, Cabernet Sauvignon and Grolleau Noir can join the blends, especially for crémant rosés. The Loire is also where Vouvray and Saumur Mousseux are produced, both traditional method sparkling wines typically predominantly made from Chenin Blanc. Crémants can offer some of the best values in sparkling wine, but it’s still worth asking your local retailer for producer recommendations, since quality can vary widely. What to ask for: Ask by name Alternatives: Stick with a French crémant from regions like Burgundy, Alsace or the Loire, or a Vouvray or Saumur Mousseux https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/a5111f13-83c0-4fac-81ee-bec97900d73f/Sekt.png Tastings - Sparkling Wine Essentials - #5: Sekt Sekt. A dangerously fun word for English speakers to say fast. Sekt is sparkling wine made in Germany or Austria, and because it’s a term that can be applied to sparkling wines with widely varying production methods and quality, it can be rather difficult to know what you’re buying. Germany has been producing documented sparkling wine since the early 1800s, thanks to Georg Kessler, a former employee of Madame Clicquot in Champagne. Long before Germans were making Sekt in their home country, many were making Champagne. Names like Bollinger, Deutz, Heidsieck, Krug, Mumm, Taittinger and Roederer are some of today’s most prestigious names in Champagne, all from German lineage. It just took a bit longer for Germans to focus on German sparkling wines. And when they did, they didn’t always do it with quality as the primary focus. Things look quite different today. Sekts that are exported are generally good quality, since they have to compete with the rest of the world’s sparkling wines. In particular, look for Sekts made from Riesling or rosé Sekts from Pinot Noir, especially from VDP producers, who have self-imposed high standards. In Austria, the grape varieties typically used to make Sekt are Welschriesling, Grüner Veltliner and Pinot Blanc, along with the Champagne varieties. What to ask for: Ask by name Alternatives: Stick with a German or Austrian Sekt, preferably a Riesling-based VDP.Sekt or Austrian Reserve Sekt https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/4e7b0ed1-61b9-4078-a886-6526daca6edf/Franciacorta.png Tastings - Sparkling Wine Essentials - #6: Franciacorta Franciacorta is Italy’s answer to Champagne. The story behind the name Franciacorta is up for some debate, but the general theory is that in the 11th century, monks claimed and managed a lot of farmland around Lake Iseo. Since they were monks, the lands became exempt from taxes and started to be called “Francae Curtes,” quite literally “lands free of taxes.” A few centuries later in the 1990s, Franciacorta became an official wine region. The producers in Franciacorta chose to base their new region’s wines on quality, rather than quantity. Franciacorta wines are all made using the traditional method and have longer minimum age requirements than Champagne, some of the strictest in any sparkling wine region worldwide. When you consider that Franciacorta is just two hours’ drive from Milan, it makes sense that the wines would need to be really good to compete with Champagne amongst the fashion set. Today, Franciacorta is more popular than Champagne in Italy, even though the region and its total production is much smaller. Franciacorta wines are made from Chardonnay and Pinot Noir, with some Pinot Blanc and local variety Erbamat. Styles include non-vintage, rosé, Millesimato (vintage) and Riserva (vintage with even longer aging). There’s also a unique style, called Satèn, which can only be made from Chardonnay and has a lower pressure than Champagne, so the wines’ texture feels smooth, hence the name “satin.” What to ask for: Ask by name Alternatives: Trentodoc or Oltrepò Pavese Metodo Classico https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/f05cf82c-a98c-4a95-8cb0-a4408ed0463e/Sparkling+Essentials+900+x+1200+px.png Tastings - Sparkling Wine Essentials Vintage image sourced from SFGate https://www.wineluckclub.com/tastings/french-reds monthly 0.5 2025-10-22 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/dcac8335-3843-4c0f-8903-c61d613c4b56/Left+Bank+Bordeaux.png Tastings - French Reds - #1: Left Bank Bordeaux This is the region of Bordeaux where the famous 1855 classification of grand cru classé took place. Sauternes was also ranked, along with Chateau Haut-Brion in Graves, but for the most part, the Left Bank was where the classification’s focus was aimed. Prices drove the classification of 60 châteaux, which are ranked from first growth (premier cru) down to fifth growth (cinquième cru)…and not much has changed since 1855. Is that fair? Is it an accurate reflection of the producers’ quality today? I can’t really say. There’s a lot of debate. Nevertheless, the Left Bank remains home to some of the world’s most desirable and imitated red wines. And the good news is that there is plenty of wine produced, so you don’t have to pay first growth prices to enjoy a quality Left Bank Bordeaux. The wines here will be made from Cabernet Sauvignon and Merlot, though some of the other Bordeaux blend grapes could make an appearance too: Cabernet Franc, Petit Verdot, Carmenère and Malbec. Vintages can vary widely in Bordeaux, so ask your local retailer to help ensure your bottle is ready to enjoy. What to ask for: Left Bank Bordeaux, and then expect to share your target spend Alternatives: Stick with Left Bank Bordeaux AOC options like Saint-Estèphe, Pauillac, Saint-Julien, Margaux, Médoc, Haut-Médoc, Listrac-Médoc or Moulis https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/d05918dd-e988-489f-ac53-a0fc9ff97a95/Southern+Rh%C3%B4ne.png Tastings - French Reds - #5: Southern Rhône The southern Rhône’s most famous appellation is Châteauneuf-du-Pape, with its iconic papal coat of arms and the two keys embossed into each glass bottle. But there are more than 23 different appellations in the region, and about 95% of Rhône Valley wines come from the southern Rhône. There are plenty of options here. In contrast to the northern Rhône, most wines here are blends. GSM is the shorthand for the most common blend: Grenache, Syrah, Mourvèdre. Wines have been made here since antiquity, which was very clear to me when I walked through Avignon’s well-preserved Roman amphitheater. You’ll find that prices vary widely across styles and producers, so this is one where your local retailer’s recommendations would be welcome. What to ask for: A Southern Rhône, and then expect to share your target spend Alternatives: Stick with any wine from the Southern Rhône, including Châteauneuf-du-Pape, Gigondas, Vacqueyras, Lirac, Vinsobres, Ventoux, Luberon, Costières de Nimes, Rasteau, Cairanne, Côtes du Rhône Villages or Côtes du Rhône https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1729614288415-88H3AVRMHLWF3UH7JLGL/French+Reds+900+x+1200+px.png Tastings - French Reds Vintage image sourced from Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/f66facf9-0ef6-4303-be3e-a9d255f92c00/Beaujolais.png Tastings - French Reds - #3: Beaujolais Beaujolais is technically part of Burgundy today, but it wasn’t always. In 1395, Philip the Bold, one of the powerful Dukes of Burgundy, decreed that Gamay was forbidden in Burgundy. The banished Gamay grapevines were relegated to Beaujolais, the region south of the prestigious Côte d’Or, where granitic soils restricted its vigorous growth. This actually turned out to be lucky for Beaujolais, because Gamay makes truly beautiful wines in those granite soils. As in most French wine regions though, there are quality levels worth understanding. Cru Beaujolais sits at the top, hailing from one of 10 different crus in the northern part of the region. Beaujolais-Villages is next, followed by the plainly named Beaujolais, which includes the rest of the region. Beaujolais Nouveau is its own thing, and if you’ve ever tasted it at a Thanksgiving dinner and decided to pass on all Beaujolais wines, please give them another chance. Beaujolais Nouveau wines undergo a special type of fermentation and are quickly finished and bottled to be released for sale by the third Thursday in November, which I can tell you firsthand is a really fun day to live in Burgundy and celebrate that “le Beaujolais Nouveau est arrivé!” These early-release wines were a marketing gimmick that has since become a holiday, and they’re made in a style that isn’t doing Beaujolais any favors from a quality reputation standpoint. Whether you love them or hate them, please know that Beaujolais is much more than Nouveau. What to ask for: Ask by name Alternatives: Stick with Beaujolais from one of the 10 crus (Saint Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Régnié, Brouilly, Côte de Brouilly), Beaujolais-Villages or Beaujolais https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/4595b80d-d5d4-4a60-9f26-487da37d3759/Northern+Rh%C3%B4ne.png Tastings - French Reds - #4: Northern Rhône The Rhône Valley, cut through by the Rhône river, is so different in the north and south that for all intents and purposes, they are two separate wine regions. In the north, Syrah is the most planted grape variety, and many vineyards are on slopes so steep that vines must be carefully tended by hand. It’s a workout just walking in these vineyards. These determined producers in the northern Rhône make just 5% of all the wines produced in the Rhône Valley. Each of the northern Rhône AOCs has its own rules, and the AOCs best known for their red wines include the Côte-Rôtie, Saint-Joseph, Crozes-Hermitage, Hermitage and Cornas. In some of these AOCs, a small percentage of white grapes, such as Viognier, Marsanne or Roussane, are allowed in the blend, but most producers today use 100% Syrah. Note: Syrah is also known as Shiraz, but will always go by Syrah in the Rhône Valley. What to ask for: A Northern Rhône, and then expect to share your target spend Alternatives: Stick with a Northern Rhône wine from the Côte-Rôtie, Saint-Joseph, Crozes-Hermitage, Hermitage or Cornas. Consider a Collines Rhodaniennes, and look for one with 100% Syrah on the label, if you have a lower target spend. https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/413057be-b54a-4f71-9713-e64938f8a3f3/Right+Bank+Bordeaux.png Tastings - French Reds - #6: Right Bank Bordeaux Bordeaux’s Left Bank might have the majority of the top châteaux, but there are several that consistently command top prices sitting over on the right side, further inland from the Atlantic. That said, you don’t have to buy Petrus to experience great Right Bank Bordeaux. On the right bank, Merlot dominates instead of Cabernet Sauvignon, and Cabernet Franc tends to play a bigger supporting role than it does on the left side. The right bank also has its own classification system, Saint-Émilion Grand Cru Classé. This system re-classifies producers every decade based on quality, so you’d think it would be less debated than the 1855 system on the left bank…but that isn’t the case at all. Luckily, there are plenty of beautiful wines over on this side north of the Dordogne river, classified or not. Vintages can vary widely in Bordeaux, so ask your local retailer to help ensure your bottle is ready to enjoy. What to ask for: Right Bank Bordeaux, and then expect to share your target spend Alternatives: Stick with Right Bank Bordeaux AOC options like Saint-Émilion, Saint-Émilion Grand Cru, Pomerol, Lalande-de-Pomerol, Fronsac, Canon Fronsac, Montagne Saint-Émilion, Lussac-Saint-Émilion, Puisseguin Saint-Émilion, Saint-Georges Saint-Émilion or Côtes de Bordeaux https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/48931f44-9272-4c1c-80bb-61c851684de1/Red+Burgundy.png Tastings - French Reds - #2: Red Burgundy Red Burgundy, AKA Bourgogne Rouge. When the French say Bourgogne Rouge, they are always referring to red wines made with Pinot Noir, which originated in Burgundy. Unfortunately, Burgundy isn’t as simple as “Bourgogne Rouge.” Burgundy is the wine world’s most complex region. French wines are named by the place they’re from, and well, no place in France gets more specific in that naming than Burgundy. There are 4 quality levels for all Red Burgundy wines, starting with Bourgogne Rouge, which refers generally to all red Burgundy wines and is the name of the regional appellation, meaning that the grapes in a bottle of “Bourgogne Rouge” can be from anywhere in the Burgundy region. These are the least expensive Red Burgundies. From there, quality levels go from Village, to Premier Cru, then Grand Cru, which are the most expensive. It isn’t easy to remember which appellations are which and what the names mean. Even for those of us who study these things in depth, it’s tough. When you layer on vintage variation and all of the different producers in Burgundy…it can feel overwhelming. All of this to say that you don’t need to get into that level of nerdiness if you don’t want to. Ask your local retailer to guide you to the right Red Burgundy for your Wineluck Club tasting based on what you want to spend. What to ask for: Red Burgundy, and then expect to share your target spend Alternative(s): Stick with any Red Burgundy from the Côte d’Or or Côte Chalonnaise. On the label, this could include regional wines like “Bourgogne,” often with more words afterward, or Village wines, like these from the Côte d’Or: Gevrey-Chambertin, Chambolle-Musigny, Volnay, Morey-Saint-Denis, Nuits-Saint-Georges, Vosne-Romanée, Aloxe-Corton, Pommard, Vougeot, Beaune, Savigny-lès-Beaune, Chorey-lès-Beaune, Côte de Beaune, Côte de Beaune-Villages, Fixin, Marsannay, Santenay, Ladoix, Maranges, Auxey-Duresses, Monthélie, Blagny, Pernand-Vergelesses, Saint-Aubin, Saint-Romain, or Chassagne-Montrachet. …or these from the Chalonnaise: Givry, Mercurey, Rully https://www.wineluckclub.com/tastings/sauvignon-blanc monthly 0.5 2025-02-22 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1729614344685-AWAJ9FGYBLIV8VCTXWWG/Sauvignon+Blanc+900+x+1200+px.png Tastings - Sauvignon Blanc - Vintage image sourced from Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/d4bc6823-451c-48f9-a4aa-b6067a1b862a/Entre-deux-Mers.png Tastings - Sauvignon Blanc - #3: Entre-deux-Mers “Ahn-truh-deuh-mer” translates to “between two seas,” a reference to the region’s location between the Garonne and Dordogne rivers that cut through Bordeaux, meeting at the mouth of the Gironde estuary that opens to the Atlantic Ocean. Entre-deux-Mers wines are some of the few white wines made in this predominantly red wine region. Sauvignon Blanc is the primary grape, just like in Sancerre. However, these wines typically blend in Sémillon and/or Muscadelle, the same varieties used in the sweet wines from nearby Sauternes. Entre-deux-Mers wines, by contrast, are dry, and will have a distinctly different character than those from the Loire Valley. Quality varies widely, so consider asking for a producer recommendation from your local retailer. What to ask for: Ask by name Alternatives: Bordeaux Blanc, Graves, Pessac-Léognan, Côtes de Bordeaux https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/e88c8a3b-2a4d-4af2-af29-cf2644337304/New+Zealand+Sauvignon+Blanc.png Tastings - Sauvignon Blanc - #2: New Zealand Sauvignon Blanc Sauvignon Blanc put New Zealand wines on the global map, and they’re still the country’s most important style. A late entrant to the global wine scene, New Zealand’s distinctive Sauvignon Blanc wines from the island’s sunny, cool and maritime climate first became recognized in the 1980s, largely thanks to Cloudy Bay. Marlborough is the best-known region for Sauvignon Blanc, and its signature style typically exhibits tropical fruit, green grassy or pepper-y aromas and brisk acidity. If you’ve ever tasted this style of New Zealand Sauvignon Blanc, you’re unlikely to forget it. You can usually smell it long before your nose nears the glass. However. These days, producers have expanded their repertoires, and styles range from restrained and textured to ripe and tropical. It’s worth asking your local retailer for a recommendation if you prefer one end of the spectrum over the other. What to ask for: Ask by name Alternatives: Stick with Sauvignon Blanc from any New Zealand wine region, like Marlborough, Hawke’s Bay, Nelson, North Canterbury, Wairarapa, Gisborne https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/f8bbf855-78ab-4f51-a1f6-1b35395bbe74/Sancerre.png Tastings - Sauvignon Blanc - #1: Sancerre Sancerre (”sahn-sehr”) is purportedly one of Taylor Swift’s favorite wines, for all the Swifties out there. For the rest of us, Sancerre, located in Central France in the Loire Valley, is already one of the world’s most famous wine styles, which is a pretty solid endorsement as it is. For some, Sancerre is the gold standard for Sauvignon Blanc, much like White Burgundy is the gold standard for Chardonnay. Hopefully this tasting will help you determine whether you agree. What to ask for: Ask by name Alternatives: Pouilly-Fumé, Menetou-Salon, Reuilly, Quincy, Touraine, Coteaux du Giennois https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/b96e60bf-a091-4c33-aa1a-c751e0b47fe4/American+Sauvignon+Blanc.png Tastings - Sauvignon Blanc - #4: American Sauvignon Blanc American wineries have grown Sauvignon Blanc grapes since the 1880s, but we can thank Robert Mondavi for creating a style distinctive enough to earn global fame. In a smart marketing move, Mondavi created “Fumé Blanc,” a name made up to differentiate his oak-aged, Bordeaux-style Sauvignon Blanc wines. Legally, Fumé Blanc and Sauvignon Blanc are the same thing, though winemakers typically use Fumé Blanc to indicate that the wine’s style is ripe and fruit-forward, even if there isn’t any aging in oak barrels. Like most things in American wine, there are many, many different styles produced today. California and Washington are the states best known for Sauvignon Blanc wines today, and winemakers create styles distinctly their own, experimenting with techniques using stainless steel, concrete eggs, old and new oak barrels, amphorae and more. What to ask for: Ask by name Alternatives: Stick with Sauvignon Blanc from any American state https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/fb50fd4d-00d3-49f4-b3b3-c46f1676a15a/Chilean+Sauvignon+Blanc.png Tastings - Sauvignon Blanc - #5: Chilean Sauvignon Blanc Chile’s wine reputation rests primarily on its reds, especially Cabernet Sauvignon and Carmenère. But Sauvignon Blanc is Chile’s most planted white grape, and this long, narrow country has some seriously high elevation and cool climate regions producing lovely Sauvignon Blancs that are often sold for very affordable prices. Chilean Sauvignon Blancs tend to straddle the style line between the France and New Zealand, with less tropical fruit and green herbaceous-ness than wines from New Zealand, but with more fruit expression, especially citrus and melon, than is typical in France. What to ask for: Ask by name Alternatives: Stick with Chilean Sauvignon Blanc from regions like Limarí, Casablanca, San Antonio and Leyda Valleys, Bío Bío https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/a5b5554a-91ec-4ab6-b1da-4857cd3aa445/South+African+Sauvignon+Blanc.png Tastings - Sauvignon Blanc - #6: South African Sauvignon Blanc Sauvignon Blanc is one of South Africa’s “big six” grape varieties, alongside Chenin Blanc, Chardonnay, Cabernet Sauvignon, Shiraz and Pinotage. Practically every wine region in South Africa grows some of each of these grapes. Like many South African wines, the Sauvignon Blancs tend to fall somewhere in between the subtle French styles and the bolder styles from newer wine regions. Sémillon is also sometimes blended with Sauvignon Blanc, much like it is in Bordeaux. What to ask for: Ask by name Alternatives: Stick with Sauvignon Blanc from any South African wine area, like Darling, Durbanville, Constantia, Elim, Elgin or Hemel-en-Aarde. If you have difficulty finding any South African Sauvignon Blancs where you live, try looking for an Austrian Sauvignon Blanc, like those from Steiermark. https://www.wineluckclub.com/tastings/rose-essentials monthly 0.5 2025-05-01 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/aba2a690-0d84-4b23-975b-a6ab27a5fba9/Italian+Rosato.png Tastings - Rosé Essentials - #6: Italian Rosato Much like in Spain, there’s a rosé rosato, tomato tom-ah-to situation in Italy. You’ll find labels with both names, and they mean the same thing. Italy may be best known for its red wines, but the boot-shaped country is certainly no stranger to rosé. Rosatos are made with more than 50 different Italian grape varieties, not to mention the French varieties that have been added to the mix. Production methods vary just as widely. There are almost-red cherry-colored cerasuolo wines from Abruzzo made with Montepulciano. There’s the copper-pink Italian equivalent to vin gris, called ramato and made from copper-y skinned Pinot Grigio. There’s bright pink Chiaretto from the Veneto and Lombardy, like the famed Chiaretto di Bardolino on Lake Garda’s eastern shore. From north to south, rosatos abound. What to ask for: Ask by name Alternatives: Stick with Italian rosatos like Pinot Grigio Ramato, Cerasuolo d’Abruzzo, Chiaretto from the Veneto or Lombardy, or rosatos from Puglia, Piedmont, Tuscany, Trentino-Alto Adige, Sicily https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/ecd59631-ad41-4cb5-b060-8dc7350abf7f/Proven%C3%A7al+Ros%C3%A9.png Tastings - Rosé Essentials - #1: Provençal Rosé Côtes de Provence is the best-known appellation for Provençal rosés, which are the best-known styles of rosé worldwide. However, best-known isn’t always best. Provence is a large wine region that contains several rosé appellations, and styles, quality and price can vary widely. Grape varieties are typically blended, with Grenache, Cinsault, Tibouren, Mourvèdre, Syrah and Cabernet Sauvignon as popular red grape selections. White grapes can be up to 20% of the blends too, adding further complexity. With so much variety on offer, consider asking your local retailer for recommendations. What to ask for: rosé wine from Provence Alternatives: Stick with Provençal rosés from Bandol, Côtes de Provence, Cassis, Palette, Coteaux Varois en Provence, Coteaux d’Aix-en-Provence, Les Baux-en-Provence, Mediterranée https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/588d9390-6bbe-4f75-84ed-1450627beaa8/Spanish+Rosado.png Tastings - Rosé Essentials - #4: Spanish Rosado Rosé rosado, tomato tom-ah-to. Rosado translates to pink in Spanish, but both words are commonly used today. Spain’s rosados can be traditional and savory claretes, particularly those from Rioja like the rare and famous Viña Tondonia Gran Reserva Rosado from R. López de Heredia. These traditional rosado wines are usually blends of red and white Spanish grapes, and are fermented and/or aged in barrels, sometimes for years. Modern rosados can be bold, deeply colored, fruit-forward wines with oak aging, like many from Navarra, or they can be pale rosados without any oak influence, adhering to the popular Provençal, now ‘international’ style. What to ask for: Ask by name Alternatives: Stick with rosados from Rioja, Navarra, Catalonia, Txakolína, Cigales, Tierra de León, Ribera del Duero https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/363d7a81-c46d-4789-bf87-edb21402d337/American+Ros%C3%A9.png Tastings - Rosé Essentials - #3: American Rosé American rosé can’t be pinned down to any particular style or place. California, Oregon, Washington, New York and Texas are the states that produce the most rosé these days, but every state produces wine, so there may be a wide variety on shelves depending on where you live. Sutter Home’s sweet White Zinfandel was the USA’s claim to rosé fame back in the ‘70s, but dry rosés have been made for decades too. Bonny Doon’s Rhône-style Vin Gris de Cigare has playfully nodded to France’s famous dry rosés since the 80s. Today, America’s rosé options are far from limited. In a country where wine industry rules, regulations and traditions are far less restrictive, there’s plenty to explore at all levels. What to ask for: Ask by name Alternatives: Stick with rosé from any American state https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1729614410801-I7UNEBWFC9JKB4WC9N71/Ros%C3%A9+Essentials+900+x+1200+px.png Tastings - Rosé Essentials Vintage image sourced from Unsplash https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/bb9cb809-9f5d-4373-a3b8-142f0e2edee3/Rh%C3%B4ne+Valley+Ros%C3%A9.png Tastings - Rosé Essentials - #2: Rhône Valley Rosé Ernest Hemingway, considered one of the manliest of men, called Tavel rosé the “wine of Love,” and claimed he couldn’t have lunch without it. Tavel is the Rhône Valley’s most famous rosé appellation, popular since King Philip IV proclaimed Tavel “the only good wine in the world.” Today, Tavel isn’t the only rosé wine region in the Rhône Valley, and it often suffers from the popular misperception that the best rosé wines are pale. Tavel rosés are typically a loud fuchsia color, thanks to more time on the red grapes’ skins, and their flavors and tannins are more intense than those in paler rosés too. Consider picking up an extra bottle for drinking later, since these are rosés that can handle some age. What to ask for: rosé wine from the Rhône Valley Alternatives: Stick with Rhône Valley rosés from Tavel, Lirac, Côtes du Rhône, Luberon, Ventoux, Costières de Nîmes https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/19b20d39-49cd-49e2-8d3a-9704adb44026/Loire+Valley+Ros%C3%A9.png Tastings - Rosé Essentials - #5: Loire Valley Rosé Historically, the valley of the kings was best known for its Cabernet d’Anjou and Rosé d’Anjou, two styles of rosé that are lightly sweet, making them polarizing choices, since dry rosés have come to reign supreme today. These are by no means the only styles of rosé from the Loire Valley today though. The longest river in France is surrounded by wineries producing styles of rosé that range from onion skin-colored vin gris to dark, almost red Cabernets. Some of the best-known regions today, like Reuilly and Sancerre, produce exceedingly pale rosés from Pinot Gris and Pinot Noir. What to ask for: Ask by name Alternatives: Stick with Loire Valley rosés like Cabernet d’Anjou, Rosé d’Anjou or rosés from Sancerre, Reuilly, Touraine, Chinon, Coteaux du Vendomois, Saint Pourçain https://www.wineluckclub.com/tastings/french-whites monthly 0.5 2025-02-22 https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/1729614470748-P744CP9UF4ZKYK9ZUJZ5/French+Whites+900+x+1200+px.png Tastings - French Whites Vintage image sourced on Pinterest https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/8fb4ab79-06ab-42b7-bb5e-02fbdc8a9d44/Alsace+Riesling.png Tastings - French Whites - #4: Alsace Riesling Alsace doesn’t follow many of the rules other French wine regions follow, since this region in Northeastern France saw its borders move back and forth between France and Germany enough times that food, architecture, traditions and more are blended in a distinctly Alsatian, rather than French, way. And the regional naming conventions for wines don’t follow typical French rules either. If you find it easier to understand wines by the grape variety, you can breathe a sigh of relief here, because Alsace always tells you which grape is in the bottle. In this case, we’re focusing on Riesling (”rees-ling”). For this tasting, look for dry Alsace Rieslings, as there is a wide range of styles ranging from dry to sweet available. One way to do this is to turn the bottle around and check the back - many of these wines will have a sweetness scale indicated on the label. What to ask for: Ask by name Alternatives: Stick with Alsace Riesling, as there should be plenty of options available https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/7c0a2991-5405-411b-8e1b-87dc4a22a010/Entre-deux-Mers.png Tastings - French Whites - #6: Entre-deux-Mers “Ahn-truh-deuh-mer” translates to “between two seas,” a reference to the region’s location between the Garonne and Dordogne rivers that cut through Bordeaux, meeting at the mouth of the Gironde estuary that opens to the Atlantic Ocean. Entre-deux-Mers wines are some of the few white wines made in this predominantly red wine region. Sauvignon Blanc is the primary grape, just like in Sancerre. However, these wines typically blend in Sémillon and/or Muscadelle, the same varieties used in the sweet wines from nearby Sauternes. Entre-deux-Mers wines, by contrast, are dry, and will have a distinctly different character than those from the Loire Valley. Quality varies widely, so consider asking for a producer recommendation from your local retailer. What to ask for: Ask by name Alternatives: Bordeaux Blanc, Graves, Pessac-Léognan, Côtes de Bordeaux https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/ae797704-79b2-420c-a10f-d5f6c67966f0/White+Burgundy.png Tastings - French Whites - #1: White Burgundy White Burgundy, AKA Bourgogne Blanc. When the French say Bourgogne Blanc, they are always referring to white wines made with Chardonnay, which originated in Burgundy. Unfortunately, Burgundy isn’t as simple as “Bourgogne Blanc.” Burgundy is the wine world’s most complex region. French wines are named by the place they’re from, and well, no place in France gets more specific in that naming than Burgundy. There are 4 quality levels for all White Burgundy wines, starting with Bourgogne Blanc, which refers generally to all white Burgundy wines and is the name of the regional appellation, meaning that the grapes in a bottle of “Bourgogne Blanc” can be from anywhere in the Burgundy region. These are the least expensive White Burgundies. From there, quality levels go from Village, to Premier Cru, then Grand Cru, which are the most expensive. It isn’t easy to remember which appellations are which and what the names mean. Even for those of us who study these things in depth, it’s tough. When you layer on vintage variation and all of the different producers in Burgundy…it can feel overwhelming. All of this to say that you don’t need to get into that level of nerdiness if you don’t want to. Ask your local retailer to guide you to the right White Burgundy for your Wineluck Club tasting based on what you want to spend. What to ask for: White Burgundy, and then expect to share your target spend. Alternatives: Stick with any White Burgundy from the Côte d’Or, Côte Chalonnaise or Mâconnais. On the label, this could include regional wines like “Bourgogne” or “Mâcon,” often with more words afterward, or Village wines, like these from the Côte d’Or: Meursault, Puligny-Montrachet, Chassagne-Montrachet, Beaune, Savigny-lès-Beaune, Saint Aubin, Côte de Beaune, Saint-Romain, Auxey-Duresses, Ladoix, Santenay, Pernand-Vergelesses, Maranges, Monthélie, Marsannay, Chorey-lès-Beaune, Côte de Nuits-Villages, Fixin, Vougeot, Morey-Saint-Denis, or Nuits-Saint-Georges. …or these from the Chalonnaise: Mercurey, Montagny, Rully or Givry. …or these from the Mâconnais: Pouilly-Fuissé, Saint-Véran, Pouilly-Loché, Puilly-Vinzelles, or Viré-Clessé. If there are more words after a Village name, the wine could be a Premier Cru. Grand Cru wines skip the Village names entirely and only include the name of the Grand Cru on the bottle. If you can afford a Grand Cru wine for this tasting, I’m guessing that you might already know the names of the 9 Grands Crus blanc, but if you’d like me to add them here, comment below. Note: If the label includes “Aligoté,” “Bouzeron” or Saint-Bris,” skip the wine for this tasting, since we are aiming to taste Chardonnay wines, rather than Burgundy’s other white grapes. https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/e9a9ff98-4632-473a-bffb-ac98febf42f1/Sancerre.png Tastings - French Whites - #2: Sancerre Sancerre (”sahn-sehr”) is purportedly one of Taylor Swift’s favorite wines, for all the Swifties out there. For the rest of us, Sancerre, located in Central France in the Loire Valley, is already one of the world’s most famous wine styles, which is a pretty solid endorsement as it is. For some, Sancerre is the gold standard for Sauvignon Blanc, much like White Burgundy is the gold standard for Chardonnay. Hopefully this tasting will help you determine whether you agree. What to ask for: Ask by name Alternative(s): Pouilly-Fumé, Menetou-Salon, Reuilly, Quincy, Touraine, Coteaux du Giennois https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/e5e731b8-44f4-4c01-b5dd-9485cafae837/Vouvray.png Tastings - French Whites - #3: Vouvray “Voov-ray” is a well-known wine region in Central France, in the Loire Valley just east of Tours, where the wines are made with Chenin Blanc. Chenin Blanc is a highly versatile grape, and its wines are made in styles ranging from still to sparkling, dry to sweet. Vouvray does it all, so be sure to look for Vouvray Sec, which is the name for the dry, still wine style that fits best in this tasting. What to ask for: Ask by name Alternatives: Savennières, Saumur, Anjou, Montlouis-sur-Loire https://images.squarespace-cdn.com/content/v1/6679a856e7c214561170d346/2d431729-40ef-4f11-a938-4c80789cfed5/Chablis.png Tastings - French Whites - #5: Chablis “Sha-blee” is technically part of Burgundy, but it lies northwest from the rest of of Burgundy, closer to Champagne than the Côte d’Or. As you’d expect when moving further north, the climate in Chablis is cooler, and the wine styles produced are quite distinct. I chose to separate Chablis from White Burgundy so that you can experience both. Chablis wines still follow the same rule as White Burgundies though: they’re all made with Chardonnay. Winemaking practices vary, though for the most part, there will be little to no influence from oak barrel aging, except in some premier and grand cru wines. What to ask for: Ask by name. Chablis with the name of the vineyard on the label typically indicates higher quality, even if the wine is not Premier or Grand Cru. 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