Ever Wonder about Montepulciano Wine?

Montepulciano (mon-ta-pull-channo), as you might guess by its name, is an Italian wine. You might also guess that it’s from a region or town of Montepulciano, Italy. There, you’d be wrong.

Montepulciano is a beautiful medieval town in Tuscany, in central Italy. But, oddly enough, Montepulciano wines are not produced there.

Instead, Montepulciano wines are from Marche, Molise, northern Puglia and most notably, Abruzzo. All of these regions are along the eastern coast of Italy and benefit from the cooling winds off the Adriatic Sea.

So, Montepulciano wines are made of Montepulciano grapes but they have nothing to do with the town Montepulciano.

To make things even more confusing, the wines that are produced in Montepulciano are, like most Tuscan wines, made from Sangiovese.

Montepulciano is the second most planted red grape in Italy. Sangiovese, the grape used to make Chianti, is the most widely planted grape of Italy.

Montepulciano has long held a reputation for being low-priced fruity red wines that go well with pizza and bold tomato-based sauces. This reputation is true. But, there are many producers, especially in Abruzzo, that are making some very well-structured wines displaying notes of cherry, crushed herbs and tobacco.

Finally, for a wine to be a certified Montepulciano d’Abruzzo it has to comply with the following rules:

• It must be made with at least 85% Montepulciano grapes (up to 15% Sangiovese is allowed)

• The wine must be aged for at least 5 months before it is released

• To be labeled as a Riserva, the wine must be aged for at least two years including a minimum of nine months in wood barrels

Although a bit confusing, Montepulciano wines can be quite good and, as the most exported Italian wine to the U.S., it can be very reasonably priced. Cheers!

Ever Wonder About the Italian Wine Soave?

Fifty years ago, Soave was the most popular Italian wine in the U.S., it even outsold Chianti.

Soave (“swah-vay”) is an Italian white wine made of Garganega (“gar-GAN-nehgah”) grapes grown around the village of Soave in Northern Italy.

Soave means "soft" in Italian, and the soft floral bouquet and fruit flavors help it to live up to its name. It is considered the most famous white wine in Italy.

Soave is a light-to-medium bodied white wine, with fruity flavors and moderate acidity. Overall, it falls between a Pinot Grigio and a Chardonnay.

By Italian regulation, Garganega grapes must make up at least 70 percent of a Soave wine, while a maximum of 30 percent Chardonnay and Trebbiano di Soave (Verdicchio) are allowed.

Common flavors of Soave wine include Peach, Pear, Honeydew, Citrus Zest, and sometime a bit of saltiness.

Depending on the aging process, Soave can taste either lean or rich. The more affordable wines are typically aged in stainless steel tanks. These wines have brighter fruit flavors. Soave that is aged in oak barrels tends to be rich with notable nutty flavor.

By the way, there is also a bubbly Soave Spumante version and a very sweet version, produced by drying the grapes slightly before fermentation, which is labelled as Recioto di Soave.

Soave wines are very affordable. So next time you see one, pick it up and give it a try! Cheers!

Ever Heard of the Baco Blanc Grape?

Last time we looked at Baco Noir, a hybrid grape that produces a medium-bodied red wine. But, there’s also a Baco Blanc, a white wine grape. Both of these hybrid grapes were developed by François Baco.

Baco Blanc was developed in 1898 by crossing of the Folle Blanche and Noah grapes. It’s notable for being the only hybrid grape variety permitted for use in any French AOC appellation, that being Armagnac.

Baco Blanc tends to produce neutral flavor, high acid grapes with lower sugars. This turns out to be more suitable for distillation, notably for brandy, than for wine production.

Baco Blanc was used in France as the basis for Armagnac brandy until the 1970s when Ugni Blanc took over because it produces greater yields and is more disease resistant. Ugni Blanc now accounts for over 50 percent of Armagnac-producing vines along with smaller amounts of Folle Blanche, Colombard and Baco Blanc.

Use of the Baco Blanc variety was to have been phased out of Armagnac by 2010, but strong advocacy for the grape and its historical importance to Armagnac resulted in authorities allowing the grape to remain. It is still used today for distillation purposes, but only on a very small scale.

Baco Blanc wines are rarely produced on any significant scale these days and it remains to be seen if the variety will ever again be used in any significant manner. So, don’t go looking for a bottle of Baco Blanc wine at your favorite wine store, but know that as a hybrid grape, it has played a notable role in France.

Ever Heard of Baco Noir Wine?

It’s always exciting to me to ‘discover’ and new wine grape. And, while doing some recent reading, I came across Baco Noir (BAH-koh NWAHR), a grape I’d not previous heard about.

Baco Noir got its start in the early 1900. It’s a hybrid grape meaning that it’s a cross between two other grapes (Folle Blanche and Grand Glabre). Francois Baco, a native of Southwestern France, was the one to create the hybrid and, of course, name it for himself.

Baco Noir was grown in France's Burgundy and Loire regions until France barred all hybrids from being grown. So now it is mostly found in the cooler wine-growing regions of North America.

Baco Noir wines are light- to medium-bodied with moderate tannin. Leaving the juice in contact with its dark skins for a long period of time results in a dark red wine, but with lesser skin contact can yield a lighter wine more reminiscent of Pinot Noir.

Along with its fresh acidity, this wine can have red fruit flavors of tart cherry and raspberry as well as bright fruit tones of blueberry and plum. When aged in oak, it can also take on flavors of cassis, black cherry, cedar, tobacco, leather and dried plum.

Now, you may have picked up on the fact that this is grape, Baco Noir, is a red grape (Noir meaning black). And, yes, there is also a Baco Blanc. And that will be the subject of a follow-on piece. Cheers!

It's Time for Beaujolais Nouveau Again!

Beaujolais Nouveau. Its name literally means 'new Beaujolais.' This wine is named for the village of Beaujeu in France, which is a small region just south of Burgundy.

On the third Thursday of each November, France releases Beaujolais Nouveau wine to the world. That means that it will be available on Thursday November 19th this year.

The 'new' part of this wine is due to the fact that the grapes used to make this wine are picked from the vineyards just a couple of months prior to its release! That's compared to most wines that spend a year or more going through the fermentation and aging process before being bottled and shipped to market.  But Beaujolais Nouveau gets from the vineyard to you in about two months!

Word has it that this wine was originally produced for the harvest workers in France to immediately thank them for all their hard work just after harvest was complete. But now its production is somewhere between 30-60 million bottles so that the entire world can enjoy.

Although there are more than 100 Beaujolais Nouveau festivals held each year in the Beaujolais region, the 'Les Sarmentelles' multi-day festival is said to be the biggest and most famous for celebrating the release of Beaujolais Nouveau. The festival includes music, dancing, fireworks and, yes, plenty of wine.

This wine is produced entirely from handpicked Gamay grapes and because it is so new, it is very fresh and fruity. Many describe Beaujolais Nouveau as having flavors of candied cherries, strawberries, red plum, bananas and bubble gum.

Beaujolais Nouveau is meant to be enjoyed young, not critiqued. So, pick up a bottle or two next week and give it a slight chill. Then raise a glass of Beaujolais Nouveau to the French harvest workers. It's Beaujolais Nouveau time! Cheers!