Wine Varietal: Carménère

The Carmenere grape is a variety originally planted in Bordeaux, France where it was known as Grande Vidure. Along with Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot, Carmenere is considered part of the original six red grapes of Bordeaux. It is an ancient grape going back to the time of the Roman Empire. It was wiped out in France by phylloxera. Today, Chile is the largest producer of Carmenere followed by Italy and the USA.

Wait a second, this isn’t Merlot!

Carmenere is Chile’s signature grape variety. It was rediscovered in 1994 where it had previously been thought to be Merlot. DNA testing has shown that it is derived from cuttings of the Grand Vidure vines taken in Bordeaux in the late 1800s. Carmenere makes up about 6 percent of Chile’s planted area.

Aromas and Flavors of Carmenere

Similar to Merlot and Cabernet Sauvignon, I find Carmenere to be good on its own or when blended with other red wine grapes. It usually isn’t overly tannic and is approachable. I have gotten a combination of red fruit and dark fruit along with chocolate. Occasionally it shows a bit of green vegetable character. Of the original six red grapes of Bordeaux I find it to be the most like Merlot and Malbec.

What is your favorite Carmenere based wine?

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Aroma: Banana

The Banana, Musa sapientum, is a very common fruit tree from the tropics. It is native to Southeast Asia, but is now grown throughout the tropics. It grows in large bunches and the individual fruit or fingers are often know as a banana. They have a distinct aroma and some people maintain that the banana peel and fleshy inside edible fruit have different aromas.

Banana and Wine

Unlike Eucalyptus which can show up in wine due to its proximity to the vineyards, Banana trees rarely grow in the same region as vineyards. However, it is often reported in the aromas of white wines. It is most commonly found in red wines featuring the Pinotage grape varietal. I’ve also seen it mentioned in reviews of Beaujolais Nouveau.

Look for future reviews of Pinotage based wines as I look for the presence of Banana in wine. Do you know of any good ones to try?

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Flavor: Black Currant

The blackcurrant (Ribes nigrum) is a berry producing shrub native to Europe and Asia. It is different than the redcurrant (Ribes rubrum). Historically it’s popularity comes about due to it’s high concentration of Vitamin C. During World War II, oranges were difficult to obtain in the U.K., so blackcurrant was cultivated and became more commercially available.

Palate training

Blackcurrant is very distinctive. It is a rich dark fruit with a long lasting flavor. You can find it in jelly and preserves. I prefer the preserves as they have whole pieces of the berry in there. Although, I haven’t seen the fruits available for sale alone, I bet you can pick your own in certain countries. I personally like the blackcurrant preserves from Hero.

Blackcurrant is also used to produce a liquor called Crème de cassis. It is another fun way to learn to recognize blackcurrant. Though it is a bit different due to the high alcohol and sugar, you can also learn to tell the difference and look for it independently in wine. Note that Crème de cassis is often mixed with white wine (Kir) or champagne (Kir Royale), but to train yourself to recognize black currant I recommend having the liquor alone (just note the alcohol).

Another great source to use is blackcurrant juice. Unfortunately it is mainly available in Europe.

Wine and Black Currant

Many of the dark red wines contain a component of blackcurrant on both the palate and nose. It is usually dominant on the palate. Look for it in Syrah, Cabernet Sauvignon and Carmenere. Click through on the tags (links on the right side of this blog) for wines which contain those grape varietals.

I encourage you to find either the Crème de cassis or some blackcurrant preserves. The preserves would probably be the most useful for memorizing the flavor; although the Crème de cassis could be the most fun (if you can remember it). What other information about this flavor would you find helpful and what techniques do you find useful for learning a new flavor?

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How do you keep tasting notes?

I’ve been thinking about the best way to record tasting notes. I’ve tried various methods without satisfaction and want your opinion and advice.

Why

There are numerous motivations for keeping tasting notes. One of the primary reasons is that wine is one of the most complex consumables. There are thousands of producers from all over the world. Each has grapes from a unique terroir and vintage (or a combination in Non Vintage wines). They then blend and make wine using different approaches. All these factors and more (grape varietals, hybrids, time of harvest, weather, etc.) combine to make for a dizzying array of outcomes in the bottle. Thus, whether you are trying to figure out your favorite producer, varietal, vintage, food pairings or produce reviews (to share) of individual bottles, it can be important to keep a record of your impressions.

What

So what do you record? I’ve seen people note the mundane and the unusual (check out VINEgeek’s free association notes). I usually note the following:

  • bottle labeling (year, winery, name, grape varietals, etc.)
  • enclosure (cork, screw-cap, etc.)
  • color in the glass
  • breathing time and how (decanted or not)
  • aromas
  • flavors
  • price
  • availability (where can it be purchased)
  • rating

Where

Where do you take notes? There are a lot of different situations in which you might be tasting wine and each of these could be suitable for recording notes. Some that general take place are:

  • at home without guests (dining or not)
  • at a vineyard’s tasting room
  • in a restuarant (casual, formal or a wine bar)
  • social situations (dining with friends, tasting parties, etc.)

Different settings determine what you note and how you record it. For example, at a tasting party with friends you might all be recording your thoughts about various wines (which is good because you might get to taste more wines and also might pick out or identify more aromas and flavors). Whereas a anniversary date with your significant other at a formal restaurant can limit your ability to record and note.

How

How do you record your tasting notes? I’ve tried various methods including:

  • memory — highly unreliable
  • note pad — this works although it can be a bit inconvenient in some situations
  • computer — this works, but definitely only works when at home and tasting alone or with other wine consumers
  • smart phones — i’ve never tried it, but i am sure there is an app for that

How do you do it?

I’ve wondered if a checklist of possibilities would be helpful in some situations. My optimal way to collect notes is to record them directly into this blog as a review via my laptop and have others around me making their observations at the same time. But the conditions for doing that are rare. So, what methods do you use and recommend? Which ones do you recommend against? What is the most fun way to do it? After all, this should be an enjoyable activity!

For a deeper discussion of the Why take notes and What to note, see the Wine Tastings Guide site.

wine.com

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Flavor: Chocolate

Cacao

Chocolate is produced from cacao beans. Originating from Mexico, where cacao was made into a bitter drink, it is now sweetened with sugar to make the sweet chocolate which is consumed worldwide. Dark chocolate contains substantially more cacao and is somewhat bitter as a result.

Wine and chocolate

Wine is often paired with dark chocolate. There is a lot of opinion as to which wine pairs best with chocolate. Here is a good overview of whether to choose a Cabernet Sauvignon or a Pinot Noir or Grenache. The best way to pair is to try different wines with chocolate and see what fits your palate. It can be magical when you get it right. Plus, you get to consume wine and chocolate in the quest!

Wine with a chocolate component

But have you ever tasted chocolate in a wine by itself? Chocolate is a flavor component in numerous red wines. Take the time to smell the aroma and memorize the flavor of a high percentage cacao chocolate and then with a clean palate try to see if you detect it in the red wines you drink (and smell). Remember, it isn’t the sweetness of the chocolate that you will find in the wine. It is the bitter cacao flavor that you are most likely to find. Varietals noted for showing some chocolate components are Grenache and Cabernet Sauvignon.

What about you

Have you noted any wine with a chocolate component? If so, please share in the comments so others can try it out.

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Aroma: Eucalyptus

Eucalyptus grows in warm climates and is native to Australia. Sometimes known as Gum trees. It is widely introduced into many of the wine growing regions of the world notably California, Chile, and Spain. The eucalypt character shows up in wine as the familiar menthol aroma associated with the oil from the plant. While researching this aroma, The VINEgeek, Jim Wilkerson of http://www.vinegeek.com/ pointed me at a couple of good articles on the subject.

The first, Gumming up the works, is a good discussion on the industry impact seen in different regions.

The second, Monitoring Eucalyptus Flavors, is a recent scientific study of the phenomena in California and determines exactly which chemical is responsible for the aroma in the grapes. It also suggests that the chemical is transmitted through the air into the grape skin.

With this in mind, look for reviews in the next few days of some wines that are good candidates for having Eucalyptus aromas present.

Have you detected Eucalyptus in any wine lately? If so, which ones?

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Training Your Palate

Cheese Plate

How good are you at detecting licorice and passion-fruit in a wine? Can you tell the difference between black currant and red currant? How about just red cherries and black cherries? There are a lot of flavors and aromas that show up in a bottle of wine and the more you know and can pinpoint the more you can say exactly what it is that you like and don’t like about a bottle. Hopefully with PalateMatch you can start to train your palate and we can help you learn to choose wines that fit your palate. Trying new wines and expanding your palate are crucial to finding a better match.

One of the best guides I have seen to training your palate is by Gary Vaynerchuk of WineLibrary.TV in episode 148.

Look for more posts and tips in the future that will help you train your palate. Do you have any advice or tips on how to keep your palate “fit”?

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Cono Sur

The Cono Sur Vineyards & Winery of Chile is my latest discovery. I am very impressed by the commitment to the environment at Cono Sur (Southern Cone). Their sustainable agriculture and organic vineyard management is exciting to see. Even more impressive is the Drink Green initiative and Cono Sur is the first winery in the world to obtain CarbonNeutral delivery status.

The company is founded around Premium Pinot Noir in the Burgundian style, but produces many different varietals and blends. So far I have found the Cono Sur Pinot Noir and Cono Sur Sauvignon Blanc. Incredibly they cost under $10 per bottle. I’ll review them in future posts. I really hope to find the Carmenere since that is a unique varietal to Chile. Have you tried any Cono Sur wine?

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2008 Natura Chardonnay

Today I am tasting the 2008 Natura Chardonnay by Emiliana Vineyards from Chile. The Natura line is their organic line and I found this bottle for under $10. So if it rates well, it will come on strong as a great value for an organic wine. This wine is from the Casablanca Valley region and is 99% Chardonnay and 1% Sauvignon Blanc. It is aged for 5 months in oak.

Color

In the glass, it has a golden yellow. Not as dark as some other Chardonnays I’ve had in the past.

Aroma

The lemon component dominates on the nose. The other interesting note is the melon-like presence of ripe Pawpaw fruit.

Flavor

On the attack there is a creamy butter flavor combined with sweet lemon. The mid-palate is more like melon. It finishes with some crispness from the acid. It is not over-oaked.

Rating

This is a decent wine if a bit simple in the flavor profile. I rate it 87 points.

Have you ever tasted or smelled Pawpaw fruit?

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Notes on Our Wine Reviews

Vino Simetría

Before we begin to post reviews of wine, we thought it would be useful to describe the various categories of observations. Generally we try to describe the particular bottle in terms of brand, vintage, varietals and a typical price for it in US currency.

Next we look at the color of the wine in the glass. Followed up by the aromas we detect on the nose. Then we transition to the actually flavors found. This involves comparing and describing the attack, mid-palate and finish. At the end we rate the wine on a 100 point scale. Keep in mind that the scores are only relative to our own palate and may not be a good guide for you. A wine we rate at 95 points, may taste awful to you. A wine we rate at 75 points, may be fabulous to you. But hopefully the notes on the flavors and aromas will help you learn to match your palate to those particular characteristics which you find appealing. It can also help you avoid those characteristics of wines that you don’t find appealing.

On occasion we may taste a wine over multiple days and give separate tasting notes for each day. This is because some wines will vary significantly as they breath over time.

Are there any other descriptions of wine that you find useful when deciding on the right one?

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