Behind the Cork™ - Wine of the Week

2015 Ventisquero Cabernet Sauvignon Reserva ($15)

Chile has been producing wine for more than 400 years. But, in the past 30 years has really made great strides in producing highly notable wines. And the Maipo Valley has become Chile's red wine country.

This Chilean wine from the Maipo Valley is produced by Ventisquero from 85% Cabernet Sauvignon and 15% Syrah.  The grapes underwent a pre-fermentation low-temperature maceration in order to bring out the maximum color and aromas from the grapes. Fermentation occurred in stainless steel tanks and then the wine was aged in French oak for 10 months, followed by another 4 months in the bottle before release.

While Cabernet Sauvignon and Syrah are typically big, full-bodied wines, this one actually has some delicate red-fruit flavors of strawberry and raspberry but the finish yields the dark-fruit flavors of blackcurrants and blueberries along with hints of vanilla and chocolate from its oak aging.

If Cabernet's are typically too big and bold for you, give this one a try. At 13% ABV, I found it to be medium-bodied with lots of bright fruit flavors. And, it's a great value too. Be sure to check this one out!

Disclosure of Wine Sample Submission:  I received this wine at no cost for review. The opinions expressed are entirely my own.

Sample Provided by Donna White Communications

How Lees & Battonage Are Used in Wine Making

A couple of weeks ago, I reviewed a Sauvignon Blanc from Chile. The tech sheet that came with it described how the wine was made including the terms 'maceration,' 'lees,' and 'battonage.'  We took a brief look at 'maceration' last time where, simply put, it is a term for allowing the grape skins, seeds and stems to soak in the juice (the must) either prior to fermentation or during fermentation.

After the yeast does its job during fermentation by 'eating' the natural sugar in the must and transforming it to alcohol, fermentation is complete and the yeast dies. These dead yeast cells that remain in the wine, along with bits of grape seeds and solids, are called 'lees.'

At this point, the lees can either be removed from the wine (by racking or fining methods) or they may remain in the wine. If they are left in the wine, they will break down and release compounds that interact with the fermented wine. This interaction can create additional complexity, aroma and flavor.

But, with time, the lees tend to settle at the bottom of the aging vessel. If the lees are just left in the bottom of the aging vessel, they can clump up and actually become detrimental. So, if a wine maker wants to age their wine 'on lees,' they need to periodically stir the wine to keep the lees mixed in with the aging wine. Battonage (or Bâtonnage) is this periodic stirring of the wine. Battonage essentially helps redistribute all these positive lees compounds into the wine, making sure all the wine comes in contact with them.

The term battonage derives from the stirring stick, a baton.  The baton is placed in the top opening of a barrel (bung hole) and gentle rotated within the barrel to stir the wine and re-distribute the lees during aging.

So, there you have it. Many wine makers use maceration, lees and battonage in their wine making process. A bit technical, yet important parts of making all the great wines we enjoy. Cheers!

 

Behind the Cork™ - Wine of the Week

Valdivieso Sparkling Rosé Brut ($13)

Viña Valdivieso dates back to 1879 when Alberto Valdivieso founded Champagne Valdivieso, the first company in Chile and South America to make sparkling wine. Today they continue making sparkling wines and still wines.

This sparkling Rosé Brut from Chile is made of 70% Pinot Noir and 30% Chardonnay from the foothills of the Los Andes mountain range. The second fermentation was done in tanks using the Charmat method. 

This Brut Rosé has reddish-orange color and moderate fizz. With its 12% ABV, it is not overly sweet. Its low acidity allows the fruit flavors to come through without being overly bright. This is actually a fairly smooth sparkling wine with delicate fruit flavors on the palate and a light finish.

Serve this one around 48 F (not refrigerator cold) to get the most out of its flavors. Nice by itself, but pairs well with most lighter fare.

Disclosure of Wine Sample Submission:  I received this wine at no cost for review. The opinions expressed are entirely my own.

Sample Provided by Donna White Communications

What Does the Word 'Maceration' Mean in Wine Making?

The words 'maceration,' 'lees,' and 'battonage' are somewhat technical wine words. My recent review of a Sauvignon Blanc from Chile included these terms that were included on the spec sheet. While the words themselves may be unfamiliar, their meanings are actually quite simple.

After the grapes are picked, the juice is extracted from the grapes to create the wine. At this point, the grape skins, seeds and stems can either be immediately separated from the juice or they can be left in contact with the juice.

Maceration occurs when the grape skins and solids are intentionally left to soak with the extracted juice.

There is 'cold' maceration (40-50° F) that takes place before fermentation and 'warm' maceration (70-90° F) that is done while the wine is fermenting. This warm maceration process, used primarily in making red wine, allows the alcohol being produced in the fermentation process to act as a solvent to extract color, tannins and aroma from the skins.

Maceration times vary, depending on the type of wine being produced. Red wines typically have extended maceration time (7-40 days) while Rosé wines get very brief maceration (2-24 hours). Maceration is not typically used in the production of white wine, but when done, it may only last for 12 to 14 hours.

Next time we'll look at the other terms 'lees' and 'battonage' used in the wine making process. Cheers!

 

Behind the Cork™ - Wine of the Week

2016 Ventisquero Casablanca Valley Sauvignon Blanc Reserva ($15)

This wine is from the Casablanca Valley of Chile. In the Northern region of Chile, this valley has strong coastal influences that keep temperatures cool, adding as much as a month to this region's growing season as compared to others in Chile. This 100% Sauvignon Blanc underwent cold maceration for 12 to 14 hours followed by a slow fermentation and was then aged over its lees for four months and battonage was used to increase its complexity.

While distinctively a Sauvignon Blanc, the peach flavors really come through on this one while the grapefruit and citrus flavor take second billing. The wine finishes with subtle fruit and distinctive minerality that Chile's soils impart. At 12% ABV this is a dry wine with moderate acidity. If you like the body of an un-oaked Chardonnay this Sauvignon Blanc is right for you. Serving this one chilled to 45-50 degrees F will keep it refreshing while also allowing its body and complexity to make a statement.  Enjoy with a variety of foods including salads, fish and seafoods.

Disclosure of Wine Sample Submission:  I received this wine at no cost for review. The opinions expressed are entirely my own.

Sample Provided by Donna White Communications