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Author Archives: harpreet

Rhone White Blends

Rhone White Blends

WHITE WINE The whites blends of the Rhône are usually rich in fruit flavours and aromatics. Three of the primary grapes, Viognier, Roussanne and Marsanne, are intense on aromatics & texture. The fourth primary grape used in the blend is Grenache Blanc, a fairly neutral grape with crisp acid & high sugars. Blending Grenache Blanc

Rhone Red Blends

Rhone Red Blends

RED WINE Rhône blends are a wonderful combination of rustic and ripe – showing their flavours and delicious character upon release. Some Rhône wines, particularly those with a good amount of Syrah, are able to age for a few years. Australia’s Rhône blends are often called “GSM” or “SGM” – using the initials of the

Pinot Noir

Pinot Noir

RED WINE Other than Burgundy, Pinot Noir has been successful in areas like Oregon, California and lately, New Zealand – the Central Otago region to be exact. Burgundian Pinot Noir typically offers flavours and aromas of red fruit, summer pudding and baking spices. As the wine matures – and great Burgundies are able to do

Pinot Gris

Pinot Gris

WHITE WINE Pinot Gris from Alsace creates rich, stone fruit-laden wines. They are perfumed and aromatic, and typically dry. It has round body and medium acidity. Take the grape a bit south to Italy, and it creates a very crisp, high-acid, citrus noted wine. Both are flavourful, but wine named Pinot Gris typically provides more

Moscato

Moscato

WHITE WINE Muscat Blanc is the Moscato used in Italy for Moscato d’Asti and Spumante, both light and fizzy wines. It also creates the Muscat d’Alsace of France, which is often made in the dry style. Muscat Blanc can also be found in the deliciously sweet wines of Beaumes-de-Venise in the south of France. The

Merlot

Merlot

RED WINE The grape exudes soft fruit flavours of plum and blackberry, but it’s versatile – the style can change depending on the climate and soil. Merlot from mountain areas are usually more Cabernet like, with stronger structure and tannins; while Merlot from valley floor areas and clay-based soils are opulent, with velvety textures, often

Malbec

Malbec

RED WINE Malbec is used in small amounts in Bordeaux blends to add colour and tannin. In Cahors, where it is also known as “cot,” the grape makes wines there that are full-bodied and able to mature – these wines are dark and sometimes gamey, but delicious – they like to call it the “black”

Chenin Blanc

Chenin Blanc

WHITE WINE Soils are often the defining factor of a Chenin style. In the Loire, the heavier, clay-based soils are best for fostering late ripening, sweet Chenin Blanc – the chalky, more limestone-based soils are responsible for many of the lighter, crisper styles of the grape. Sweet Chenin Blanc is sometimes affected by botrytis, the

Chardonnay

Chardonnay

WHITE WINE Chardonnay varies greatly with climate, soil and winemaking, but it adapts just about anywhere, which is what makes it so popular. Cooler climates like New Zealand and Chablis lead to crisp, acid-prone wines, while warmer climates like southern California and Australia foster riper grapes that create heavier wine leaning towards tropical fruit flavours.

Carmenere

Carmenere

RED WINE Carménère is yet another grape that was eventually exiled from the Bordeaux blend. In the late 1800s, Carménère was brought over to Chile from France, and it never turned back. For a while, Chilean growers thought this grape was Merlot and labeled their wines as such. But in the early nineties, thanks to