A Tour of Wine Grapes: Cinsault

Cinsault 🍷

Image by Allie Caulfield on Wikimedia Commons

Cinsault (sin-so) is also known as “Cinsaut.”

Cinsault vines have been grown for centuries in southern France, making it one of the oldest grape varieties found in the region. It has traditionally been used in Southern Rhône blends along with Grenache, Syrah and Mourvèdre.

It is one of the permitted minor grape varieties in the Châteauneuf-du-Pape blend and widely used for the production of rosé wine in Provence.

As a varietal, it is brick-red in color with floral aromas and strawberry. On the palate, it is a light-bodied wine that is low in tannins and low in acidity.

When wines are produced from older vines ( >20 years) they can have more sweet spice flavors.

In blended wine, it imparts floral and strawberry-like aromas.

As a rosé, it provides aromas of raspberry, white peach, tea leaf and rose petals with flavors of tropical fruits of lychee, guava and papaya.

Cinsault can be aged a bit (5-7 years).

It should be served at 60 to 68 °F in a large bowl red wine glass.

Decanting is not usually necessary but can be done for up to 30 minutes.

Behind the Cork™ - Rombauer Zinfandel

2018 Rombauer Zinfandel ($42)

Koerner and Joan Rombauer established Rombauer Vineyards in 1980, and in 1984 they released their first California-style Chardonnay and Cabernet Sauvignon wines. One interesting note about the Rombauer family is that Koerner’s great aunt Irma Rombauer wrote the internationally renowned cookbook, The Joy of Cooking.

This Zinfandel is a blend of 93% Zinfandel and 7% Petite Sirah. The grapes were sourced from El Dorado (42%), Amador County (32%), Lake County (17%), Napa (6%), and Lodi (3%). They were hand-picked and sorted. The wine making process included a cold soak for color extraction followed by fermentation in tanks and finishing for 16 months in a combination of French and American oak (10% new American oak).

This 2018 Rombauer Zinfandel is deep ruby in color with aromas of black fruit and spices. On the palate, this full-bodied wine has rich, jammy dark fruit flavors of blackberry and boysenberry with notes of vanilla from the oak aging. It finishes smooth with just a hint of sweet flavors.

The 2018 Rombauer Zinfandel is a really nice wine that is widely available and affordable. A great fit as this week’s Behind the Cork™ Wine of the Week. Cheers!

The opinions expressed are entirely my own.

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.

Behind the Cork™ - Carneros Creek Reserve Chardonnay

2023 Carneros Creek Reserve Chardonnay ($29.95)

Carneros Creek Winery (now a brand under Carneros Wine Company) was originally founded by Francis Mahoney in 1972. While the physical winery was sold to Michael Mondavi in 2006, the Mahoney family has retained the brand names.

This Carneros Creek Chardonnay was aged six months in 25% new French oak and 5% Acacia wood. Acacia’s influence is primarily textural and aromatic. It is said to allow the primary fruit flavors to remain the "star." But another "unusual" side effect of Acacia is that it can impart a vivid golden-yellow tint to the wine, making the Chardonnay look slightly more concentrated.

This Chardonnay is indeed a bright golden color and has aromas of tropical fruits and pear, with subtle floral notes. On the palate, this medium-bodied wine has tropical fruit flavors including nectarine, citrus and green apple. It did not undergo Malolactic Conversion in order to retain the naturally high acidity. It finishes crisp and bright. [ABV: 13.5%, pH:3.5, TA: 5.2 g/L]

Carneros Creek Reserve Chardonnay is a refreshing wine that’s widely available and reasonable price. A great fit as this week’s Behind the Cork™ Wine of the Week. Cheers!

The opinions expressed are entirely my own.

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.