If you’re a fan of the period piece Downtown Abbey as I am, you are no doubt experiencing withdrawal symptoms now that they are on hiatus for the rest of the year. Yet, I am always enthralled at the ritual involved when the wine is selected by Carson and Lord Grantham, and the elaborate pouring rituals begin. This ritual is, of course, part and parcel for the Bordeaux wine trade in years past. British “Claret” increased in popularity in Britain when Eleanor of Aquitaine married in to the royal family, paving the way for Bordeaux exports. At that time, most wine was from Graves, and was called “clariet”, which is why the name still sticks today. Until relatively recently, the English would buy barrels of wine, import them across the channel, and bottle them themselves, translating the somewhat confusing French labeling system in to a more English friendly naming convention. Today, we don’t have to go to such great lengths to get the delicious wines from the Bordeaux region. We are able to purchase, and taste, wines of wide variety and price point; In fact, we don’t have to go through quite the elaborate decanting rituals that Carson the Butler does in Downton Abbey, in thanks to modern bottling techniques and cleaner process. This month, as I study for my CSW, we are meandering through France. I’ve already talked a bit about the Loire Valley region, but now we are delving in to serious, hard core, confusing, amazing, enthralling, Bordeaux. Bordeaux is located roughly halfway down the western coast of France, where the Girdone river meets the Atlantic Ocean, and moves inland to the southeast where there Gironde and the Dordogne meet to form the Garrone River. Bordeaux is a challenge for me, with over 30 distinct subregions, Left Bank, Right Bank, middle bank (Entre-deux-Mars) and the uniqueness that comes with each of these. After tasting a beautiful array of Bordeaux a the Union des Grand Crus last month, I have come to discover that my heart lies on the Right Bank, with the silken elegance of the Merlot based wines, but there are several areas of the Cabernet driven Left Bank that call to me as well. The myth of Bordeaux as an old man’s luxury has been dispelled, and today, it is an accessible option to even the most budget friendly wine drinker. First, some 411 on the basics. Yes, I know this is overly simplifying the details quite a bit, but going in to detail on the 37 distinct regions is just too overwhelming for most wine lovers, unless you are a Francophile. For a long time, I didn’t like the tannic, seemingly thin, overly astringent flavors in the Bordeaux that I had experienced. Fortunately, there is such a wide array of wine available, that there really is a wine for everyone, at every budget. The primary regions of the Left Bank are Graves, Medoc, and Pauillac, and are Cabernet based blends. The Right Bank includes […]
Chinon might well be best known for it’s Chateau, and it’s central role in Joan of Arc’s story. But in this case, Chinon is known for it’s Cabernet Franc, and it’s other wines. Chinon is located in the region of Touraine, which is located in the central Loire Valley, in northwestern France. Chinon is especially known for it’s Cabernet Franc, although up to 10% of Cabernet Sauvignon can be blended in. There is also some Chenin Blanc planted in the region. Cabernet Franc from Chinon is quite varied and can be bold and grippy, or light and minerally, but both aqre quite affordable and great alternatves to some of the more expensvie regions in France. 2012 Domaine de noiré soif de tendresse chinon – $16.00 When I first opened this, it was very dusty, closed and full force potpourri. But now, after an hour, it’s coming around to lusciousness. On the nose, violets, rosepetals and grassy notes. The palate opens up to reveal a medium bodied grippy red with prune, cherry, wild strawberry, coffee, and smoke notes. 2011 Les pensees de Pallus – $20 Smokey with perfume notes, pencil lead, and bright raspberreis, the peppery notes open up to sour cherry, blackberry, and chewy stewed meat
As you may have read, here on le blog, last fall I was studying for my CSW certification (Certified Specialist of Wine) through SF Wine School. Recently, I learned that I didn’t make the cut; unsurprisingly, with only 65% of first time test takers passing, I narrowly missed my pass rate. After my initial fury at myself for missing 9 itty questions for the required 75% passing rate, I realized that this was a great learning experience, and an opportunity for me to share what I learned here. Studying your passion isn’t always easy. It can turn in to a job, which, in my personal opinion, makes passion die. A little of my passion did indeed die, as I was struggling to understand some regions that I was ill equipped to understand properly, along with work obligations, and family life. Yep, didn’t I say it was my own fault? I lost focus. But I’m back! And I’m going to share my week by week re-examination of the material as I follow along with the official Certified Wine Educators online prep course. My downfall? By far, Germany. Perhaps if I put some Falco on in the background, along with Nena and The Scorpions, the Pradikat levels will soak in to my brain more thoroughly. Rock me Amadeus in the Rhine with the Riesling! While some weeks (namely the chemistry portion) aren’t as fascinating, there is a wine tasting component that is going to not only be really interesting and eye opening, but also help me drill in my head where each region is and what it’s terroir is. I will be the first one to admit, 5 years ago, I was not convinced that French wine was going to be my new love; but here I am, enthralled with Burgundy and the Rhone, and enamored of Languedoc and the Loire. So here goes: Week 1: Wine Composition & Wine Faults I won’t bore you with the details of the winemaking process (unless you really want to know…) but the pairing is Chinon, red Chinon. This Cabernet Franc based wine from the Touraine region of the Central Loire Valley (France) is one that I am less than familiar with, so I look forward to exploring it more, both on my own and with my study buddies. Stay tuned on January 26th for my Chinon tasting exploration! And in February, winemaking, sparkling wine, and then…yes, France!
I admit it, I generally liked school. Not the horrible teenage years of angst of course, but the education part; the learning. The reading. The opening of doors in my mind. Part of the reason I started this blog was for my own education, as well as the education of my readers, about wine, food, and travel. I long to explore regions I don’t know, I want to find out more about varietals that are obscure. I drink for charity, I drink for education. To that end, I was thrilled when I was invited to participate in the San Francisco Wine School‘s inaugural California Wine Appellation Specialist (CWAS) 3-day intensive program on a blogger scholarship. A whole class about California Appellation? I got this! Or so I thought. The three rainy days I spent in the Hyatt in Santa Rosa were the most intense I’ve had since I took Statistical Analysis for Research over the summer in college. Yes, I know, I enjoy torture. This three day intensive delves into the intricacies of California’s wine and wine regions, and examines their impact on the world of wine. When I walked in to the room of wine professionals, somms, and other industry members, I knew I had a good baseline knowledge of California wine. At least I thought I did. As we moved through the state, starting each morning with a taste of sparkling wine from the focal region of that day, SF Wine School’s founder, David Glancy MS, CWE, took us through his cutting edge program. The packed agenda condenses a 9 week course in to a three day weekend, providing total immersion and slamming our brains full of little known AVAs and factoids that are important for those seeing a CWE credential. Included in our education was a guided tasting of 60 wines, review of detailed wine laws related to California, the importance of the state in the wine world, and so much more. Specifically, as we looked through Mendocino County, Napa Valley, Sonoma County, Santa Cruz, San Francisco Bay, the Delta, Lake County, the Sierra Foothills, Monterey and San Benito, Paso Robles, San Luis Obispo, Santa Barbara, and beyond, we learned about the smallest AVA, the largest AVA, the largest undivided AVA, and what wines are produced where. Phew! That’s a weekend full! I’m proud to say, that after a month of studying things that i never thought I’d want to know (hey, how many AVAs are there in LA county people?) I earned my California Wine Appellation Specialist credential with honors – missing only three pesky questions on the 100 question exam. I highly recommend this class to any blogger, educator, or wine industry professional who wants to further their career and knowledge of California. The instructors are experts in their field, as well as instructional material, as well as entertaining and personable. This is an excellent first stop to the CSW (Certified Specialist of Wine) credential, which I intend to pursue, and on to the CWE (Certified Wine […]