A Tour of Wine Grapes: Chenin Blanc

Chenin Blanc

Chenin Blanc is a white wine grape variety that has been cultivated in France for nearly 1300 years. It is most commonly associated with France's Loire Valley.

French documents first mention Chenin Blanc as early as the year 845, and the variety has appeared in various parts of the Loire Valley under a multitude of synonyms since.

Today, just over half of the world’s production of the Chenin Blanc grape is from South Africa with approximately a third being grown in France.

Its high acidity levels mean it can be produced in a number of different styles: As (1) a sweet, botrytis-affected dessert wines, (2) light, honeyed sparkling wines and (3) as full-bodied, still white wines.

(1) The sweet, botrytis dessert wines are most famously from Sauternes, France. (2) Light honeyed sparkling wines are often from France including Vouvray Pétillant and Crémant de Loire. (3) Full-bodied still wines are produced around the world including South Africa, France, the United States, Argentina, Australia, and New Zealand.

The grape fell out of fashion somewhat in the early 20th Century, but renewed interest in the 1980s reinvigorated Chenin Blanc's position as a classic and noble grape variety.

Wines produced from Chenin Blanc grapes exhibit aromas of quince and yellow apple. They can also have a waxy or oily scent along with lemon zest and in warm climates, aromas of guava, pineapple and pear.

Flavors of Chenin Blanc include green apple, quince, pear and lemon. Warm climate wines (e.g., South Africa) have tropical flavors of pineapple, guava, mango and peach. If aged in oak, Chenin Blanc can take on flavors of vanilla, caramel, butterscotch and nutmeg.

Because of Chenin Blanc’s high acidity, it is very age-worthy. Dry Chenin Blanc wines can be aged 10-20 years.

Chenin Blanc should be served in the range of 45 - 55 °F with un-oaked wines being served cooler than oaked wines. Use a standard tapered rim glass.

Young wines can be decanted for 30 minutes to help soften the “steely” acidity.

A Tour of Wine Grapes: Chardonnay

Chardonnay

Chardonnay is one of the most widely planted varieties. Although it is probably best known as the white grape of Burgundy it’s also a major grape in the production of Champagne.

Chardonnay is a versatile grape, and its style can vary widely depending on where it’s grown and how it’s made.

Basically, Chardonnay grapes produce wines of a light golden hue, with notes of citrus, green apple, with floral aromas. On the palate, Chardonnay has moderate acidity and moderate alcohol with a medium body.

But it’s said that Chardonnay is a bit of a chameleon — it reflects its winemaking process more than almost any other grape.

Crisp and Bright - This style is based on Chardonnay’s natural high acidity with flavors of green apple, lemon, lime and pineapple. It is fermented and aged in stainless steel tanks so as to leave these flavors unaltered. They are minimally aged and consumed young so as to feature the bright acidity, crisp citrus and tropical fruit flavors as well as its minerality.

Soft and Buttery - These wines are the result of specific winemaking techniques that give the wine a rich, smooth texture and a creamier mouthfeel. One of the key factors that contribute to this style of Chardonnay is Malolactic Conversion where the harsh malic acid (the tart, green apple-like acid) is converted into softer lactic acid (found in milk and dairy products), which creates a smoother, creamier texture. Another key factor is oak aging which imparts flavors like vanilla, toast, and butter. Oak aging also helps soften the wine’s structure, adding complexity and a smooth, creamy mouthfeel. Another wine-making factor is aging Chardonnay on-lees (the dead yeast cells left over after fermentation). Aging on the lees (sur lie), can contribute to a fuller, creamier texture and develop subtle nutty or bread-like flavors. This can also increase the perception of softness in the wine.

Chardonnay can easily age 5-10 years under proper storage conditions.

Serve un-oaked Chardonnay in a U-shaped white wine glass with a smaller bowl. Oaked Chardonnay benefits from being served in a larger bowl wine glass to capture the aromas.

Both types of Chardonnay can be served at 45 -55 °F. Generally an un-oaked Chardonnay is served colder than an oak Chardonnay.

Chardonnay does not require decanting.

A Tour of Wine Grapes: Carmenere

Carménère 🍷

Carmenere grapes grown at Equinox Vineyard, Olanesti, Moldova (Wikimedia Commons)

The name Carménère (kar-men-nair) comes from the French word carmin (meaning crimson). Unlike many grapes whose leaves turn yellow or brown, Carménère leaves turn a brilliant, fiery red in the fall, long before the grapes are even ready to harvest.

Carménère was one of the six original red Bordeaux grapes.

Known for its deep crimson color, it was historically used to add color and structure to Bordeaux blends. Then, it was nearly wiped out by the 19th-century phylloxera epidemic. It was thought to be extinct until it was discovered thriving in Chile in 1994 - it had been mistaken there for Merlot!

Today, three-quarters of the world’s Carménère production continues to be from Chile where it is considered to be their signature wine.

Wines made from Carménère grapes exhibit notes including red cherry, blackberry, black pepper and green bell pepper/herbaceous notes. With oak aging, the wines will develop notes of cocoa powder, tobacco and leather.

Carménère can be aged for 5-15 years. It should be decanted for 30 minutes before serving in a red wine glass at 60-68 °F.

A Tour of Wine Grapes: Carignan

Carignan 🍷

Carignan (care-in-yen), also known as Carineña or Mazuelo, is a black-skinned wine grape variety, most likely native to Aragon, Spain.

It is largely grown in France with smaller production in Spain, Italy and the U.S.

The vine of this grape is known for having exceptionally tough, woody stems. This makes mechanical harvesting nearly impossible because the grape clusters won't easily detach from the vine. So, most high-quality Carignan is still being harvested by hand.

The Carignan grape is known for producing wines that are high in color, tannin and acid.

Carignan has moved from being used in mass-market "jug" wines in the U.S. to being recognized for its potential to produce nice medium-bodied wines.

Wines made from Carignan have tasting notes include cranberry, raspberry, and black fruit.

Because Carignan can have naturally high tannins, many winemakers use carbonic maceration—the same technique used for producing Beaujolais Nouveau. This process ferments the whole grape from the inside out, often giving the wine surprising aromas of bubblegum, banana, or cotton candy!

Carignan should be served in a red wine glass at 60-68 °F after decanting for 30 minutes.

It can be aged 5 to 10 years but is often best when served young.

A Tour of Wine Grapes: Cabernet Sauvignon

Cabernet Sauvignon 🍷


Photo by Christophe Eyquem, Wikimedia Commons

Widely considered the “King of Red Wines,” Cabernet Sauvignon is the world’s most widely planted and renowned red wine grape. It originated in 17th-century France as a cross between Cabernet Franc and Sauvignon Blanc. It is considered the foundation for wine blends in the Bordeaux region of France.

Today, Cabernet Sauvignon is grown around the world including France, U.S., Chile, Australia, Italy, Spain, China, South Africa and Argentina.

Cabernet Sauvignon is a red wine grape known for producing full-bodied, rich, and flavorful wines. It’s been called the “rockstar” of the wine world—it’s bold, versatile, and often takes the lead role in wine lists around the globe.

The high tannin content and acidity make Cabernet Sauvignon particularly well-suited for aging.

Wines produced from the Cabernet Sauvignon grape have aromas that include red (Cherry, strawberry) and dark fruits (black cherry, blackberry, black currant, plum and fig), dried fruit (raisins and prunes) and cooked fruits (jam and compotes). In addition to the fruit aromas, there can also be floral notes of rose, violet and lavender. Herbal notes include tomato leaf and green bell pepper. Leather is another common aroma.

Common flavors of Cabernet Sauvignon include black currant, blackberry and plum, leather and tobacco leaf. When aged in oak barrels it can take on flavors of vanilla, black pepper and some smokiness. It can finish with flavors of chocolate.

Depending on the wine, it can evolve over many years, sometimes even decades, in the bottle and properly stored, gaining layers of secondary and tertiary flavors.

Young Cabernet Sauvignon wines should be decanted for 1 hour or more and then served in a red wine glass with a large bowl to capture the aromas, at 60-68 °F.