Archive for the ‘pinot noir’ Category

The wine regions of Germany

Friday, March 12th, 2010

Germany has 13 separate wine growing regions, each of which produces its own style of wine, often from the same varieties. Generally, the lightest and most elegant German wines are produced in the Mosel-Sarr-Ruwer and Ahr regions.
Slightly fuller wines are made inthe Mittelrhein, Nahe, Rheingau, Rheinhessen, Saale-Unstrut, while the fullest German wines tend to come from the regions of Pfalz, Hessische Bergstrasse, Sachsen, Württembery and Baden.

Wine regions Major wine types Soil type Wine style
Ahr Red/Rose:
Spätburgunder,
Portugieser
volcanic slate light, fruity
Mosel-Saar-Ruwer White: Riesling slate-covered slopes,
rich in minerals
elegant, delicate,
racy
Nahe White: Riesling, Müller-Thurgau, Silvaner loess, loam, quartzite, porphyry fruity, crisp, stylish
Pfalz White: Riesling,
Scheurebe, Gewürztraminer,Muller-Thurgau, Kerner, Silvaner
Red/Rose: Spätburgunder, Portugieser
loam, weathered limestone full, aromatic, round
Hessische
Bergstrasse
White: Riesling,
Müller-Thurgau
loess elegand, fruity,
good acidity
Baden White: Ruländer
(Pinot Gris), Müller-Thurgau,
Gewürztraminer, Riesling

Red/Rose:Spätburgunder
loess, loam, volcanic
soil
full, aromatic,
spicy
Sachsen White: Müller-Thurgau,
Weissburgunder, Gewürtraminer
variety of soil,
(sand, porphyry, loam)
dry, crisp, distinctive


Selected websites show other articles on: Germany wines.
This blog also has a post that gives an overview of the German red varieties and another with an overview of the German white varieties.

How to enjoy Champagne wines

Wednesday, December 30th, 2009

How should I store Champagne?

Champagne wines should be kept in a cool, dark place away from heat, light, vibrations and severe temperature variations. Unlike the best wines from Bordeaux or California, Champagne wines are ready for consumption when they are shipped to the market. However, some wine lovers also enjoy cellaring their Champagnes for a few extra years.

What is the best way to chill Champagne?

Before opening, chill the wine well, but do not freeze it. Champagne is best chilled by placing the bottle in a bucket filled with ice and water for 30-40 minutes or in the vegetable bin of the refrigerator for several hours.
Lovers of (French) Champagne always keep a bottle there for inspiration, unexpected guests and homey dinners.

How do I open a bottle of Champagne?

The pressure in a bottle of Champagne is equivalent to that of a tire of a double-decker bus, about ninety pounds per square inch. Slant the bottle at a 45 degree angle away from guests. Put a thumb on the cork, untwist and loosen the wire muzzle. Grasp the cork firmly, twist the bottle slowly and let the pressure help push out the cork. Allow a light and merry pop.

How should I serve Champagne?

Drinking Champagne by the bottleChampagne is best served in tall flute or tulip glasses, at a temperature of 42-47 degrees Fahrenheit. Tiny bubbles will rise in a continuous stream. When serving, pour a small quantity of wine into each glass and allow it to settle. Then fill each glass two-thirds full. Victorian saucer-shaped glasses are best kept for the service of sherbet or ice cream.

How much Champagne will I need?

For a Champagne apéritif at cocktail hour, allow one bottle for every three or four guests. When served at a meal, count on one bottle for every two or three people. And for the traditional Champagne toast to the bride, one bottle can serve six to ten people.

Related articles: the regions that produce Champagne and the red grapes that go into Champagne.

Articles on other quality websites: Champagne tasting.

The 3 major red varieties in Germany

Monday, December 22nd, 2008

Here is an overview of the major German varieties of red grapes.

German red wines are refreshing, often light, and show more fruit than tannins.
They are a specialty and usually consumed after ageing in bottle.

Spätburgunder

Spätburgunder grapes(Pinot noir) is the riesling’s red counterpart (7% of the total vineyard area), producing elegant, distinctive wines. Its small grapes ripen late. It originally came from the French province of Burgundy.

Wine: velvety, full-bodied, with hints of almonds.

Portugieser

Portugieser grapesOriginally came from the Danube Valley in Austria (not Portugal). It ripens early (4%).

Wine: flavourful, light, mild; very pleasant, easy-going wine.

Trollinger

Trollinger grapesGrows almost exclusively in Württemberg (2%) and probably originated in Tyrol. It ripens very late.

Wine: fragrant, fresh, fruity, good acidity, hearty.

Related articles

As a complement you can read an overview of the white varietals in Germany or the article on the German wine regions.

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Champagne is bready from autolysis

Tuesday, November 11th, 2008

Or isn’t it?

In biology autolysis refers to the destruction of a cell through the action of its own enzymes. The term “autolyse” was coined by French baking professor Raymond Calvel. The term derives from the Greek words αυτό (“self”) and λύσις (“splitting”).

Mumm Brut rosé sparkling bubblesFor making sparkling wine, autolysis involves killing the yeast and encouraging the breakdown of the cells by enzymes. It is used to give different flavours.

Steve Goodwin is a sparkling winemaker at Seppelt, Australia. He was once interviewed on the cause of the bready, yeasty character found in champagne and other sparkling wine: “most of that is just bottle-developed pinot noir character (rather) than autolysis,” said Steve. His comment contradicts the traditionally accepted view that contact between the wines and autolyzed yeast lees – i.e. broken down yeast cells – is responsible. Curiously, a former Seppelt sparkling maker, Warren Randall, claimed that the bready character came mainly from pinot meunier.

I asked French champagne maker Benoît Gouez (of Dom Perignon) about this. He had no doubt that autolysis causes the yeastiness in champagne, adding that autolysis is expressed quite differently by different grape varieties. “However, the more fruit in a particular wine the less yeast will be evident,” he explained.

Well-known amateur sparkling winemaker, MF (those five years spent as sous-remueur – translation: riddler – at Bolli were not wasted) reckons that the bready character does in fact come from yeast autolysis — rather than aged pinot noir or pinot meunier. His reasoning? Rising bread dough and bread just out of the oven have this smell. Where does it come from? Er, the breakdown of yeast cells after the bread has risen.

Pertinent questions: Has MF ever encountered this yeasty smell in bottles of still pinot noir or pinot meunier of any age? No, never.

Has MF ever encountered this yeast lees character in bottles of bubbly that do not contain either of the pinots, i.e. blanc de blancs made solely from chardonnay? Yes, your Judgeship, often.

If so-called yeast autolysis character comes mainly from pinot noir why do sparkling wine makers waste their time and money leaving fizz in contact with yeast sediment for years, when they could just as easily add more pinot noir to the brew? Beats me, your be-wigged Excellency.

The court will rise…

To help you make up your judgment, here are related articles — at other sites: