Noble Rot in Wine is a Good Thing!

Noble Rot doesn’t sound like a good thing when associated with wine. But, it actually is!

Noble Rot is officially known as Botrytis Cinerea and is a mold that devours the skin of the grape making it turn purple-grey and fuzzy. It eventually kills the grapes. The resulting shriveled grapes are raisin-like with highly concentrated flavors and sugar levels.

But, this process causing Noble Rot just doesn’t happen easily. For Noble Rot to occur there must be a combination of early morning mists followed by warm, sunny afternoons. It just so happens that the Sauternes region of Bordeaux France is one of the most famous of these regions. And, the Semillon grape variety is most ideally suited for Noble Rot.

Noble Rot wines are costly to produce and therefore can be costly to purchase. The high costs are due to the fact that Noble Rot does not spread through grape clusters in a uniform manner (as shown in the photo) making harvesting the individually affected grapes a labor-intensive and costly process. Then, the pressed juice is extremely concentrated and requires a long, slow fermentation.

The resulting Noble Rot wines are naturally sweet because the fermentation completes well before all the sugars have been converted into alcohol. They have a concentrated honey-flavor with a crisp, acidic finish.

Wines such as Sauternes from Bordeaux, Tokaji Aszu from Hungary, and Spätlese German Rieslings all are made from Noble Rot grapes.

The French often enjoy these sweet wines as an Aperitif and pair it with blue cheese and Foie Gras. But, they truly can be enjoyed in any setting.

So, now you know. Noble Rot is a good thing. Cheers!

Ever Wonder About Natural, Bio-Dynamic, and Sustainably Produced Wines?

Last time we took a quick look at organic wines and wines produced from organically grown grapes. But, now let’s quickly summarize what it means for a wine to be called ‘Natural’, ‘Bio-Dynamic’ or ‘Sustainable.’

Natural Wines

Like so many other wine terms, there are no regulations for ‘natural’ wines. The grapes are grown in organic, biodynamic or sustainable vineyards. After the grapes are hand-picked, they are pressed and allowed to ferment with no added yeast just the native yeast that occurs in the vineyard. No further additives are included during the winemaking process. Finally, the wines are bottled with little or no sulfites.

Biodynamic Wines

Biodynamic wines are like organic wines, but they add biodynamic practices that focus on soil treatments and timed planting practices that coincide with lunar cycles. Like organic and natural wines, biodynamic wines shelf-life can be shorter if they choose to not add sulfites.

Sustainably Produced Wines

Here the primary difference is in the winemaker’s emphasis on the environment. A sustainable winemaker takes extra effort to minimize their impact on the environment. They focus on things such as water conservation, waste management, wildlife preservation and energy management.

This has been a very high-level summary of the various type of wines. There are lots of laws, regulations and practices that these winemakers follow that complicate the subject. But, suffice it to say they all end up producing wine. So, start looking for these terms on wine labels and give them a try. But, if the label states ‘No Sulfites’ (i.e., no preservatives) ensure that you try it sooner rather than later. Cheers!

Ever Wonder What it Means for a Wine to be Organic?

When it comes to organic wines, there are two major categories: ‘Organic Wine’ and ‘Wines made with Organic Grapes.’ Here’s a quick overview of each.

Organic Wines

For a wine to be labeled as ‘Organic’ it must only use organically grown grapes and avoid synthetic additives. Both the growing of the grapes and the winemaking process must be certified. This includes making sure the grapes are grown without synthetic fertilizers. Other agricultural ingredients that go into the wine, such as yeast, also have to be certified organic. And then, any non-agricultural ingredients must be specifically allowed and can’t exceed 5% of the total product. Finally, while the winemaking process naturally yields some sulfur dioxide (sulfites), the winemaker cannot add sulfites to an organic wine. (Note: Sulfites are commonly added to wines to stop the fermentation process and/or as a preservative in the bottle).

Wines Made with Organic Grapes

Wines made from organically grown grapes are much more common. This means there were no synthetic pesticides or herbicides used in the vineyard. Yeast and any other agricultural ingredients used in winemaking aren’t required to be organic, but have to be produced without excluded methods (like genetic engineering). Finally, sulfites may be added to these wines.

Natural, Bio-Dynamic and Sustainably Produced Wines

Wine labels may also carry the terms ‘Natural,’ ‘Bio-Dynamic,’ or ‘Sustainably Produced.’ As you might have guessed these wines are not the same as organic wines. We’ll explore them in the next post. Cheers!

Ever Wonder Where Fruit Aromas & Flavors Come From in Wines?

When I first became interested in wines, I remember asking if other fruits were used in the production of wines. After all, so many wines smell and taste like a lot of fruits other than grapes. So, if grapes are the only fruits used in wine making, how do all those other aromas and flavors get into the wine?

Well, it turns out that there’s a lot going on during fermentation, not just the yeast converting the grape’s natural sugar to alcohol. There are also chemical reactions going on that create hundreds of aroma and flavor compounds. Wow!

These “compounds” are identical to the compounds that we already associate with smells and tastes. So, when you smell a fruit aroma in wine you are smelling the same aroma compounds that also naturally occur in those fruits. The same is true with flavors.

Other aromas such as vanilla, tobacco, leather, coffee, caramel and toast come from the oak aging of the wines. Depending on the amount of ‘toasting’ the barrel undergoes affects the range and depth of these aromas.

So next time you have a glass of wine take time to smell it in the glass before you sip. You’ll be amazed to discover the aromas of dark fruits in red wines such as berries and plums while white wines can have aromas of apples, pears, melons and citrus. And then sip the wine and enjoy all the fruit flavors it has to offer. Cheers!

Just a Few More Tidbits on Wine Bottles

Last time we explored the various shapes of wine bottles and learned that they are based on traditions that continue to today. Here are few more tidbits about wine bottles:

• The color of wine bottles originally had their origins in helping to protect the wine. Dark bottles protected the wines from premature spoilage. So, wines that age longer, like reds, will almost always be in dark green bottles.

• Today, the color of a wine bottle is still used to protect wines but they are also based on tradition

  • Bordeaux bottles are most often green for red wines (e.g., Cabernet Sauvignon, Bordeaux Red Blends, Zinfandel, and Merlot) or clear for white wines (e.g., Sauvignon Blanc and Chenin Blanc)

  • Burgundy bottles are usually green (e.g., Pinot Noir and Chardonnay)

  • Alsace bottles come in clear, green or amber (e.g., Riesling)

• The wine bottle colors shown in the photo are (left to right) clear, antique green, dead leaf green, dark amber, amber and Champagne green

• Looking closely at wine bottles, you’ll notice that some are flat on the bottom while others will have a deep indentation known as a "punt.” These indentations were originally put there by early glassblowers to ensure a bottle could stand on its own. Without a punt, the rounded bottle needed some other means of staying upright. Which leads us to Chianti…

• Chianti bottles were originally wrapped in straw for two purposes: hand-blown glass bottles had round bottoms and could only stand up-right with the aid of the straw basket, and the baskets served as added protection during shipping

• The foil cover that goes over the top of a wine bottle, covering the cork, is called a capsule. While the capsule was originally used to protect the cork, today it is largely decorative. The color of the capsule has no meaning and is usually chosen to best match the bottle and label

  Cheers!