Got Tannins? Blog - gottannins.com

Buying Basics - Story by Shoestring Magazine

Wed, 03 Jun 2009 20:04:00 +0200

Melissa Massello, founder of Shoestring Magazine, recently spoke with us on our thoughts for her story "Bargain Booze Buying Basics."

Along with Craig and John from one of our favorite stores, BinEnds Wine in Boston, Noah from Crushpad, and Adam Levin from Snooth, we provided thoughts on topics such as wine clubs and helping relax state-to-state shipping laws.

The article can be found here: http://www.shoestringmag.com/eat-drink/eat-drink-bargain-booze-buying-basics Please feel free to leave your comments there. Enjoy.

Justin's 2007 Orphan Finds a Home

Thu, 14 May 2009 20:56:00 +0200

There are wines that you expect to be bad, and there are wines you expect to be good. Often times an expensive wine, that you expect to be good shocks you with its lack of texture, balance or finish. However, every once in a while a wine that you don't expect too much from, comes along and makes you smile and tell your friends. Justin's 2007 Orphan is that wine.

The one we bought (we actually bought four of them) was $13.99 from Vintage Wines on Miramar Road in San Diego. Justin's 2007 Orphan has a screw cap, basic bottle and label design. The price and bottle doesn't reflect what is inside. The wine is complex, fruity and spicy and should pair well with summer BBQ meats. We think this wine drinks more like a $25 - $30 bottle.

Most years Justin Vineyard's and Wine creates The Orphan from Cabernet and Syrah grapes "who don't fit in." Justin has been creating quality wines in Paso Robles since 1981. I'm partial to Paso Robles Cabernet's for their spicy earthy texture which Justin Cabernet's exemplify.

It's easy for us to tell you to go out and grab a couple bottles but, the reality is that this wine will be hard to find. We found a couple bottles at Vintage Wine on Miramar road. Your best bet might be to order directly from Justin's Website. You might also have luck using snooth to find the wine in your local area.

I feel like Pinot tonight! - Tasting Pinot Noir - Horizontal Wine Tasting - 2006 West Coast

Fri, 08 May 2009 15:04:00 +0200

Don't have any plans tonight? How about a horizontal wine tasting. Tonight the San Diego group is conducting a horizontal tasting of 2006 Pinot Noir from the West Coast.

A Horizontal Tasting involves wines that all come from the same vintage. You decide the vintage and you determine if you are going to place any other limitations on the wines involved.

In our case we will be focusing on the West Coast of the US and sampling wines from Oregon, the Russian River Valley, Santa Cruz Mountains, Carneros, and Santa Barbara.

Check Back for the bottles we tasted and winners.

Dinner with a Master Sommelier

Sun, 22 Feb 2009 19:22:00 +0200

Boulder, Colorado

My wife and I were on a weekend getaway in Boulder, Colorado the weekend prior to the craziness of Thanksgiving. We both graduated from the University of Colorado and we were on a mission to go back, stay at a nice hotel and eat a couple great meals.

We were unaware that top Chefs were leaving places like Paris and Napa to join the eco-friendly Boulder environment. Who knew that Boulder had become a trendsetter of elegant restaurants?

On my flight out, a gentleman sitting next to me said, “You must try this restaurant, Frasca, it’s winning all kinds of awards.” The next day, a customer I was meeting with stated, “If you can get a reservation, you and your wife should try Frasca. It’s the creation of a top chef from the French Laundry and a Master Sommelier.” Almost everyone I spoke to was talking about this “Frasca” restaurant. I was curious.

According the www.mastersommelier.org the Master Sommelier is the highest level of Sommelier that can be reached. There are only 96 in North America. A chance to meet this mysterious Master Sommelier, maybe we should go?

I googled the website and found www.frascafoodandwine.com. Not only did the Chef come from the French Laundry, in 2005 he was named 1 of 10 “Best New Chefs” from Food and Wine Magazine. A Master Sommelier and a top chef, we had to go.

With a little perseverance, my wife and I had a reservation for 8:30 on a Saturday night.

The place was jammed with people in good spirits. In typical Boulder fashion, some were in jeans and some were in suits. The place was visibly popular and crowded. The host was genuinely excited to see us, and with a short wait (we were early) showed us to our table. Napkins were placed on our laps, water poured and menus presented.

As I scrolled through the wine list, I could not tell what was up, or what was down. So many different wines, so many different choices. Our server came to the table and asked if I needed help. “Yes, please.”

“Perhaps you would like the Sommelier to help you both.” He said.

Was it going to be Bobby Stuckey, the Master Sommelier? I was a little nervous. Soon I heard a voice:

“Can I help you with your wine selection tonight?”

It was Bobby and he was pleasant and patient as we both walked through various choices. After a back and forth discussion about the different types of wine, the meals we were going to choose and our favorites varietals, Bobby made a recommendation, “Try the La Spinetta, you will love it.” And we did.

A 2006, La Spinetta Langhe Nebbiolo from Piemonte, Italy. The bottle was $59. I’m guessing I either need to upgrade my wardrobe, or that’s what makes a Sommelier a Master, he can recommend a $59 bottle and he knows it will be great. Even when it sits next to a 1990 Domaine De La Romanee-Conti La Tache from Burgundy (Grand Cru), France (also on the wine list) for $5,182.

On to the dinner.

Acording to their website, Frasca's menu is a tribute to the food of Friuli-Venezia Giulia, Italy. Chef Lachlan Mackinnon-Patterson is worthy of every designation he has been given and should be the #1 Chef on www.gottannins.com. My wife and I chose the “Quattro Piatti” with four courses; Antipasti, Primo, Secondi and Dolci. We enjoyed warmed salad, Brussels Sprout Gnocchi, Striped Bass and Gelato. The meal was simply incredible. Go there and try it.

Bobby and Lachlan did not know I was there to write an article for GotTannins, but my wife and I felt like we were their #1 customer that night. Every aspect of the service, food and wine was top notch. Pretty amazing considering Bobby recommended and we ordered a $59 bottle of wine.

Bobby Stuckey didn't eat dinner with us that night, but I know what he expects from a restaurant.

Brad van Dillen for GotTannins

Valentines Day, Chocoloates, and Rich Wines

Wed, 04 Feb 2009 22:34:00 +0200

Sweet, Rich Wines Make the Chocolate Love Connection

By Marian Jansen op de Haar

With Valentine’s Day approaching, many of us have love – and chocolate – on the brain. The rich sensuality of chocolate alone makes for an ideal way to end a romantic meal – no matter what the occasion. But be warned: pairing most wines with chocolate is about as successful as finding true love on a blind date. Odds are, it won’t work out.

Chocolate is powerful, rich and velvety and because of its sugar content it tends to ruin even the most sophisticated flavors in wines. To make it a truly memorable Valentine’s Day, select a dessert wine to go with your favorite chocolate.

The first rule of pairing sweets to wine is one that often gets broken. The wine has to be sweeter than the dessert. Trust me, if you don’t pay attention to this, your wine will taste bitter, flat and stripped of fruit flavors (the flavors we like most in wine).

It is not easy to abide by this principle, because most desserts are very sweet. This means the wine has to be very, very sweet. One trick is to cut the sugar in your recipe a little and have darker chocolate with a higher cocoa content and lower sugar.

Rule number two, chocolate needs a powerful and sweet dessert wine.

My never fail suggestion is to try a Port.A 10-year-old Tawny Port from a well-known Port house such as Taylor-Fladgate or Graham’s is a good choice. This Port is softened by age but still powerful with plenty of fruit and chocolaty notes to make your chocolate dessert shine. You could also go for the ultimate splurge with a great vintage Port, just make sure that it’s at least 10 years old, as these wines need age to soften their edges a little. Dow’s 1991 vintage Port would be a great choice! Ports are best served around 60-65F in not too small, stemmed glasses (8-12 oz white wine glasses are great rather than those commonly used, tiny, 4 oz glasses with which you won’t be able to swirl your Port).

Another favorite– YALUMBA, Tawny Port Barossa Museum Release Antique Australia NV. This “sticky” as they call dessert wines in Australia, is made in the way a Tawny Port is made in Portugal, wines from different harvests are blended and the average age is 15 years. It has a beautiful caramel color with fine dried fruit, caramel and chocolate aromas and flavors with accents of nuts and exotic spices. All flavors would pair beautifully with a chocolate mousse or any recipe with milk chocolate, nuts and caramel.

The Bonny Doon Framboise is a good choice when you’re preparing the meal themselves. It is a delightfully sweet, fortified, raspberry wine bursting with raspberry flavor. Use it as an ingredient in your dessert – whether to flavor the chocolate or as a base for a sauce – and then serve a glass with the final creation. It will bring all the spectacular flavors together.

Happy Valentine’s Day!

Marian Jansen op de Haar is the Director of Wine for Fleming’s Prime Steakhouse & Wine Bar.

For more information visit www.flemingssteakhouse.com

Reader Question - Does all red wine get better with age?

Mon, 19 Jan 2009 23:48:00 +0200

Actual Reader Question:

Quick question…Does all red wine get better with age? If I were to buy a 10 dollar bottle and cellar it for a few years would it be a better wine or is that a waste? How do you know which wines can be cellared?

Benjamin F. in Boston, Massachusetts

Ben,

Great question, and one that isn't covered as widely as you may think. Many of the wines that are sold today are designed for drinking in the short term. In fact, many of our readers report they usually drink wine within a few days of purchase. The winemaker that likely made the $10 bottle you refer to knows this and has made the wine to be drinkable shortly after its release.

That said, many wines do get better with age as over time things like the blending of fruit, the tannins, and the alcohol will help the wine develop character.

Besides sounding cool at dinner parties, many wine enthusiasts will cellar wines for any number of reasons, such as investment (careful because less than 5% of all wine is investment grade, just like a very small percentage of tuna is sushi grade) or posterity.

We'd also like to make a distinction between cellaring and storing. Regardless of whether or not you want to cellar your wines, proper storage is key as things such as heat, light, and a lack of humidity will hurt a wine over time.

It's always a wise idea to ask your local wine merchant about the cellaring prospects of certain wines. When in doubt, don't be afraid to contact the winery. Wineries today are very open to fielding inquiries from their customers.

The list below offers some "in general" guidelines on the cellaring potential of some popular grapes:

Long Term (10+ years) - Bordeaux, Cabernet Sauvignon, Port
Medium Term (6-10 years) - Champagne, Merlot, Pinot Noir, Red Zinfandel, Sauternes, Sangiovese, Shiraz
Younger (0-5 years) - Chardonnay, Sauvignon Blanc

Champagne in the Winter, and for the Super Bowl

Tue, 13 Jan 2009 00:01:00 +0200

Champagnes Make Winter Sparkle

By Marian Jansen op de Haar

A Champagne toast is synonymous with celebration and no party this winter would be complete without it. Don’t let the search for that perfect bubbly – one that suits the occasion, your tastes and your budget – spoil the celebration, though. Armed with a little knowledge, you’ll be ready to pop the cork at midnight.

The difference between Champagne and sparkling wine is simply a matter of location. To be called Champagne, the wine must be made exclusively with grapes grown in the Champagne region of France and must be made using the traditional Champagne method of fermentation. This method involves a second fermentation that occurs in the bottle in which the wine is sold. Sparkling wines may also use this method, but if they are produced outside of Champagne, France, they cannot bear the Champagne moniker. This does not mean that they are inferior as there are many exceptional sparkling wines.

Bubbles reveal a lot about the quality of a sparkling wine and are a reflection of the way the wine is fermented. The least expensive sparkling wines get their bubbles from an influx of carbon dioxide, much the same way soft drinks get their fizz. This creates large, short-lived bubbles that are aggressive on the palate. Exceptional sparkling wines and Champagnes have an even stream of tiny bubbles not much bigger than the head of a pin. The smaller the bubbles, the smoother and longer-lasting the stream will be, both of which denotes a higher the quality of the wine. After the wine has undergone its first fermentation, which produces a still, dry wine much like any white table wine, more yeast and concentrated grape sugar is added and the bottle is sealed. Bubbles are produced during this second fermentation and won’t escape until they are released. To determine the style of a Champagne a dosage or a small amount of grape sugar is then added to the sparkling wine. This determines the sweetness of the Champagne.

Once a Champagne or sparkling wine has been selected, it’s important to open it appropriately. While “popping” the bottle may be exciting, it is not recommended. That method releases too many bubbles too quickly, and ultimately results in a flat wine—not what you just spent that money on!

Use caution when uncorking a bottle of Champagne or sparkling wine as the contents are under high pressure. Hold the bottle at a 45-degree angle, point it away from your guests or anything precious. Cover the cork with your thumb, hand or napkin, loosen the wire cage and slowly twist the bottle rather than the cork for more control. Slowly pour into a Champagne flute, and delight in the explosion of tiny bubbles.

When selecting sparkling wines for your holiday parties, consider these tips:

- Sample different brands to establish a preference for a light or full bodied or sweet or dry style, and determine a favorite. Sparkling wines made with a larger amount of Pinot Noir tend to be fuller bodied and sparkling wines labeled Brut are the driest. Extra dry has just a touch of sugar, and demi-secs are sweet.

- Taste from various price ranges. An expensive Champagne doesn’t necessarily guarantee satisfaction (and sparkling wines from other countries or regions such as Cavas from Spain or Sparkling wine from California made in the traditional style may be lower priced). Be sure to taste a Champagne house’s non-vintage style (NV on the label), since this is their signature style that tastes very similar every year it’s produced.

In addition to ringing in the New Year, consider Champagne for your upcoming Super Bowl party. Sparkling wines are not only food-friendly, they're party-friendly!

Some Recommendations

An excellent sparkling wine to try is Gloria Ferrer, Blanc de Noirs Sonoma County NV. The rich, bright strawberry, raspberry and black cherry aromas are enhanced by a lush palate, small, lively bubbles and a persistent finish. The light pink hue, rich texture and cherry fruit flavors are the result of whole cluster pressing which extracts a hint of color and character from the hand-harvested Pinot Noir grapes.

For a French Champagne, select the Piper Heidsieck, Brut Champagne NV. This Champagne has elegance, vivacity and style--A blend of Pinot Noir, Pinot Meunier and Chardonnay, it is bright and spring-fresh, with blossoms, fruit and toast on the nose--and pineapple, nutmeg, white pepper and zest on the palate. Another excellent Champagne is Moët & Chandon White Star France NV. This extra-dry, bright, fruity wine is balanced, with mellow, well-developed flavors and just a hint of sweetness. It’s golden yellow and displays delicate aromas of flowers, hazelnuts and biscuits. Soft on the palate, White Star has a fruity finish evocative of white peaches.

Marian Jansen op de Haar is the Director of Wine for Fleming’s Prime Steakhouse & Wine Bar.

For more information, please visit www.flemingssteakhouse.com, www.vinevoyage.com, or m.flemings100.com from your mobile phone.

Literary Review - WineWise - Your Complete Guide to Understanding, Selecting, and Enjoying Wine

Sat, 20 Dec 2008 10:40:00 +0200

Wine Wise - Your Complete Guide to Understanding, Selecting, and Enjoying Wine

Written by Steven Kolpan, Brian H. Smith, Michael A. Weiss, and The CIA (not that CIA, the Culinary Institute of America)

If we were quoted on the book sleeve –

“A highly informative book that will make you feel smarter about wine. It is easy to read and is just as likely to end up in your bathroom library as it is on your coffee table.” – Samir Bhavnani, GotTannins.com

Organization –

Wine Wise is an 8 ½” x 11” hardcover book. It is approximately 300 pages and is relatively easy to navigate, with a clear table of contents and a comprehensive index. The book would be well suited as a coffee table book or a reference book in your library. And the sections on specific countries (the bulk of the book) makes for good bathroom reading. 

The book is broken up into 17 chapters. It opens with “Palate Pleasure” a chapter devoting to enjoying wine. It does a good job of simply explaining wine and offering up some wine basics. The next two chapters are devoted to giving an understanding of the major white grapes and the major red grapes. The introductory chapters make up pages one through 59.

Chapters 4 through 13 (222 pages) cover the world’s major wine regions. Two chapters are devoted to the United States, as the majority of Wine Wise readers are likely to reside. There are entire chapters devoted to the countries of France, Italy, Spain and Portugal; and an entire chapter devoted to a single state, California. Wine Wise also covers other regions in the US – Washington, Oregon and New York. Other regions covered include South America, Australia, New Zealand, South Africa, Germany, Austria, Canada and Greece.

The remaining pages (281-350) feature sections on pairing wine with food, living with wine (ex. how to do a tasting), wine in restaurants (ex. What makes a good list), and the authors selections for the best bargain wines.

What we liked –

The first three chapters of the book really shine as there is an education for both wine newbies (red wine there is a lot of skin left on the grape, rose a little bit, white wine there is no skin) as well as people who think they more about wine than they really do!

The writing style is very easy to read and written in a manner that makes it easy for the layman to understand.

As an example is found on page 12 when the author describe how the appellation system works:

“The Bordeaux Appellations

You start with France, a national appellation.
Inside France is Bordeaux, a regional appellation.
Inside Bordeaux are several district appellations, one of which is Haut-Medoc.
Inside Haut-Medoc are six villages, each an appellation in its own right. They are St. Estephe, Pauillac, St. Julien, Margaux, Listrac, and Moulis.

The Sonoma Appellations

You start with California, a state appellation.
Inside California is North Coast, a regional appellation.
Inside North Coast is Sonoma County, a county appellation.
Inside Sonoma County is the Russian River Valley appellation.
Inside the Russian River Valley are two sub-appellations: one of them is Chalk Hill
If more than 85% of the grapes used to make the wine came from vineyards in the Chalk Hill area, the label will include the name “Chalk Hill”

The chapters on the grape varietals and the level of detail on specific common varietals is a must read. In addition to overviews of the varietals, Wine Wise describes in great detail the reputation of specific grape by region.
- The white wines selected by the authors were: Chardonnay, Sauvignon Blanc, Riesling, Gewurztraminer (guh-VERTZ-tra-meener) (it sounds better in English with a heavy German accent), Pinot Grigio, and Vigonier.
- The red wines selected by the authors were: Cabernet Sauvignon, Merlot, Pinot Noir, Syrah (totally different than Petite Syrah BTW), Zinfandel, and Grenache.
We LOVED pages 295-300 of the Pairing Wine with Food Chapter. Wine Wise offers pairing tips for the most common foods in popular regions and countries. Wine varietal selections are given for dishes such as Sauvignon Blanc from Sonoma for coconut-milk based seafood curry (Thai), sparkling brut from the US for samosas (India), or Australian GSM (Grenache/Shiraz/Mourvedre blend) with Barbecued Ribs (United States “down-home American cooking”).
The way Wine Wise offers separate chapters on major wine areas is a real treat. The maps are very informative and the level of knowledge is clear. The visual representations of both well known and not so well known wines from each region will definitely help the consumer when they are browsing their local stores.

What we didn’t like –

Some inconsistency in the layout of the Regional Chapters. For example, the Spain chapter has a section called “Spanish wines: What’s Hot Now”. This section isn’t common to all the regional chapters.
The Living with Wine Chapter. It seemed like a hodgepodge of different wine topics put together. Some useful tips for sure, but then also random things like the author’s opinion on screw tops vs. cork, which didn’t seem to belong. The section on wine tasting at home was just alright.
The wine in restaurants section could use some more meat. The basics were there; however, this chapter doesn’t add a ton of value for the reader, especially when compared to the very valuable section on Pairing Wine with Food. As a reader I was interested in knowing which restaurant the authors were referring to in the section “The wine on the list should be the wine in the bottle.” I would also like to know w what to do and how to appropriately deal with a similar situation where what is delivered to the table doesn’t match what’s on the list.
Would like to have seen the Corkage in restaurants section expanded to include a list of reasons why someone should BYOB.
The last chapter, “Our Bargain Chapters” didn’t live up to my expectations. It was very valuable to understand the methodology used by Steven, Brian and Michael. However, the reader would benefit from two additional items, a short blurb on why the writer selected a certain wine, and how much it costs.

Overall Recommendation -

A worthwhile read for yourself or a great gift idea.

If you are interested in purchasing this book, you can purchase it from Amazon.com. Published by Wiley on October 10, 2008, list price is $29.95 USA and $32.95 Canada. (Amazon has it for $20 bucks right now).

Holiday Parties Take Flight

Wed, 26 Nov 2008 10:12:00 +0200

Holiday Parties Take Flight

By Marian Jansen op de Haar

Festive gatherings of friends and loved ones are one of the best things about the holidays. Yet with the bustle of the season, who has time to plan and prepare an extravagant event? Consider instead hosting a wine tasting with some elegant yet easy to prepare appetizers. Wine tasting has become a popular party theme for both new wine lovers and wine aficionados, and understandably so. Comparing wines is an excellent way to educate you palate, experience a wide array of flavors, and discover new favorites—all while having a good time!

There are many ways to structure a wine tasting party. For the holidays you might consider organizing the tastings into flights paired with appetizers. A “flight” is a series of two or more 2 oz. pours of different wines to compare and contrast side by side. This easy-to-organize option has endless possibilities. Wine flights can be grouped in many ways – it’s what makes them so fun. Wine groupings can be created by varietal, region, vineyard, etc. One theme you might consider starts with the appetizer, not the wine. Try creating flights based on types of cuisine, such as Spanish, Southwestern, French, or whatever your palate craves most.

By pairing an appetizer with the flight, you can create an easy and educational holiday social. First, select appetizers that are easy to prepare. Next select your wines; flights should begin with the lightest wine and progress to more intensely flavored ones. It’s also a good idea to taste sweeter wines last in the flight, as dry wines will tend to taste flat and sharp after a sweet wine. Finally, have your guests try the appetizers with the different wines, and presto – an instant mingler! The way the flavors of the wines interact with the food makes for instant conversation.

Asian cuisine makes an excellent choice, as the foods offer a wide spectrum of flavors – from spicy and tangy to salty and sweet. These distinct flavors will allow your guests to experiment and discover how food changes the flavor of each wine. When pairing wine with Asian cuisine, balance is key. Wines heavy with alcohol, oak and tannins tend to overpower or clash with many spicy Asian dishes, so keep chilies to a minimum and wines lighter.

To complement the flavors of your favorite Asian style tuna appetizer, try a lightly oaked Chardonnay from the Central Coast of California: Solaire by Robert Mondavi, Chardonnay Sta. Lucia Highlands, 2006. This smooth, lightly buttery, dry wine has aromas and flavors of citrus, pear, mango and freshly cut pineapple. The intensity of this wine balances the intensity of the fish, while the citrus flavors complement the rich salmon and the slight butteriness echoes the texture.

Another wine to try is the Bonterra, Viognier Mendocino and Lake Counties, 2006. This medium bodied white made from organically grown grapes exhibits tantalizing floral, green apple, pear, honeysuckle and mineral aromas. The palate is round, which soothes the spiciness of Asian dishes, while the floral notes and pure green apple and pear flavors harmonize with the complexity of Asian flavors.

Finally, taste a German Riesling such as Loosen Brothers, Riesling Mosel Dr. L, 2007 This slightly sweet, low- alcohol wine has a crisp acidity and a nice touch of minerality on the finish. The ripe peach, apricot and apple flavors together with the sweetness and bright acidity, complement but do not overpower the fish.

If you’re not a fan of tuna but would still like to try this flight, try pairing it with an appetizer with a creamy sauce. The wines in this flight are either crisp or round enough to complement or echo the creaminess of the sauce.

Just remember, when designing your own flight, let your palate be your guide and have fun. Whatever you choose, you’re bound to have a memorable time.

Happy Tasting!

Marian Jansen op de Haar is the Director of Wine for Fleming’s Prime Steakhouse & Wine Bar.

She has over 30 years of wine experience under her belt and single-handedly developed the Fleming's 100 wines-by-the-glass program.

Gottannins is happy to have Marian as a guest contributor to our site and if this debut piece is a sign of what to comes, we think we'll all learn some awesome new things about the wine world. Stay tuned for additional stories and keep the feedback coming.

Her bio may be viewed here.

For more information visit www.flemingssteakhouse.com

More than Malbec

Wed, 22 Oct 2008 01:40:00 +0200

More than Malbec

By Daniel Karlin

Founder of Anuva Vinos, a Premium Argentine Wine Club

The first person who talked to me about Argentine wine was a Brazilian tourist I met in the wine aisle of a supermarket in Buenos Aires. Staring at all of the unknown brands and varietals I must have looked like a stupid tourist who didn’t know the first thing about Malbec, never mind Bonarda or Torrontés or that Argentina even produces world class wine. After picking up several Malbecs and getting hooked on the stuff during the first few months of my time in Argentine in 2004, I decided to take a trip out to Mendoza, Argentina’s most-established wine growing region. This is where I fell in love with Argentine wine. Expecting to find only Malbec and other varietals I had heard of from Europe and other more established, well-marketed wine growing regions, I was pleasantly surprised to begin on what has turned out to be a great adventure, discovering, and learning about the other varietals that Argentina produces with great success, if little recognition.

Ever heard of Torrontés (torr-ohn-TEYS)? What about Bonarda? They are the two “other” grape varietals found in the land of Malbec that are also distinctly Argentine and together with Malbec exemplify the trio that is classic Argentine wine.

Don’t be alarmed, the flagship of Argentine wine remains Malbec. As a person who makes his living selling Argentine wine, primarily to Americans, I have been inundated with this varietal, often because it is the only association people have with Argentine wine. Inevitably it is what people ask for at my wine tastings. “Do you have any of that Malbec?” Why certainly. I have thousands choose from as Argentina boasts more than 2,000 km of growing region North to South which supports over 1,100 wineries almost all of which make at least one Malbec. But for those guests at my tastings who have not extensively experienced Argentine wine or have yet to discover these lesser known, signature varietals in Argentina’s repertoire, I insist that they first try Torrontés and Bonarda since they illustrate the diversity of great wine found in Argentina

An introduction:

Torrontés is best when from Salta—the Northern-most province with the most extreme desert-like conditions and the highest altitude vineyards in the world, but the regions of La Rioja, Catamarca and San Juan also produce very good Torrontés. Typically this varietal will have a tremendous nose, full of white flowers and sweet citric fruit, yet a dry and delicate mouth with hints of pineapple and jasmine. Drinkers can expect nice minerality and other citrus flavors like lemon and grapefruit that lead to a clean finish. Torrontés surprises many a wine drinker and I have found it to be especially pleasing to those who are not great fans of Chardonnay or who normally don’t drink white wine. The typical response is “I’ve never tried anything remotely like this, and I love it.” Perfect when served chilled on a hot, sunny day, Torrontés goes quite well with sushi, sashimi, salads, fruits and other light foods. The more adventurous might even pair it with a vegetarian pasta or light curry.

Bonarda on the other hand is typically a medium or medium-full bodied red wine and although it has a similar color to Malbec, the Bonarda grape matures later and has a more delicate skin, lending to its creation of a wine with fewer tannins and lower alcohol content. Often best when delivered from wineries in the Mendoza regions, the nose of a Bonarda will be quite fruity with hints of plum and raisin and perhaps some violet. Look for the mouth to be quite juicy making it an easy to drink wine overall.

Bonarda, like Torrontés, has surprised many connoisseurs and neophytes alike because of its unique characteristics. The more experienced will say, “Wow, what a nice change. I’ve been getting tired of Cab, Syrah and Merlot.” The less experienced will say “Wow, what a nice wine. Cab, Syrah and Merlot never really spoke to me, but this wine is interesting.” Bonarda’s, medium body and lower tannin content combines well with medium foods like red-sauce pastas, fattier fishes, and white meats, leaving the fuller Malbecs on their own as excellent pairings for richer foods.

The basics are good to know, but I’m sure some of you are wondering, so are these wines any good? The answer is a resounding yes! Very simply, when done well, both Torrontés and Bonarda make great, young, drinkable wines.

They are also unique. Virtually no other country in the world makes either of these two varietals as well or with such success as Argentina, a fact that can be attributed largely to Argentina’s remarkably unique terroir. Many characteristics of the terroir of Argentina not only distinguish it but make it apt for growing high quality Bonarda and Torrontés.

For example, for Torrontés grapes to thrive they need altitude. In Salta, the region in the North of Argentina near the Bolivian border, vineyards can be as high as 2,000 meters above sea level constituting the highest elevation vineyards in the world.

Furthermore, Argentina’s winegrowing regions average over 300 days of sun per year. Tons of sun also means very little rain, yet water is not a problem for vintners as the Andes Mountains-- conveniently just a stone’s throw away-- create abundant freshwater runoff for irrigation.

The Andes also create one of the most unusual and favorable characteristics of the entire region: shielding from the ocean. No other major wine region in the world is separated from the ocean by such an important and imposing physical barrier. This is significant because the Andes keep humidity and rainfall very low: another factor that favors Bonarda and Torrontés grapes (and obviously Malbec as well). This low level humidity virtually eliminates the need for pesticides and fungicides as these normally natural nuisances cannot survive in this drier climate.

These unique growing conditions create the ideal terroir for the Argentine trio of Malbec, Bonarda and Torrontés. So drink Malbec, but don’t forget about Bonarda and Torrontés, two gems from Argentina that will surely capture the wine world’s attention very soon.

Image Source: http://www.allaboutar.com/ar_wine.htm

Daniel Karlin is Founder of Anuva Vinos, a premium wine club that hand-sources limited production wines from Argentina direct shipment to its members in the US. He makes his home in Buenos Aires where he leads Anuva Vinos’s wine tastings for visitors from all types of terroirs.