(1996 Hanzell Pinot Noir from Sonoma County. Notice the color: red – not opaque.
Photo by Randy Peterson)
What’s been happening to California Pinot Noir? In the 1970s and 1980s, Burgundy was the model - the Holy Grail – of California Pinot Noir producers. Over the years, they got better at making Pinots with good fruit and aroma (real “varietal character”), if not with as much structure and elegance as Burgundy. But in the 2000s, California Pinot Noir has been changing and moving beyond the Burgundian model. It’s gotten more popular, but also darker, heavier, higher in alcohol – with more cassis than strawberry in the nose. There was a scandal: a brand of imported Pinot Noir was found to be Syrah. But many wine lovers believe that the evolution of Pinot Noir to be ever more Syrah-like is the real scandal.
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Simi Cabernet Sauvignon Reserve 1985 (photo by Gerald)
Many wineries make a regular bottling as well as a premium product. The regular bottling may be crafted for early release (quicker cash flow!) and younger drinking while the premium wine is for aging and special occasions. “Reserve” (or Riserva, Reserva) is one way to designate the high-end product that has been given extra-special treatment in the winery. “Single-vineyard,” “Premier Cru,” and “Estate” are among the many other terms used for a wine producer’s better or best efforts.
What goes into making a reserve wine? Does the word, “reserve,” carry any legal weight? Is there anything that Reserves in California have in common with the Grand Vins of Bordeaux or the Riservas of Chianti? This is what I discuss in this podcast!
Download the transcript: Transcript: What does reserve mean, anyway?
What does reserve mean anyway?
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Chablis Vineyard (Photo by Welland)
Vineyard in Carneros (Photo by Naotakem)
Does it seem that many wines from California, Australia, Chile, Argentina – and even France – often taste alike? True, wines are made from the same grapes (Cabernet, Chardonnay, Syrah), and winemakers in one country may wish to emulate (be inspired by) the wine styles of other countries. But if winemakers remain true to their local terroir, the wines should taste different – even if the same grapes are used. In this podcast, we will discuss how consumer demand and competition are driving many winemakers to make wine that conforms to an “international style.” And we will look at how wines in one particular location do NOT follow that style.
Are you confused by tasting notes written in English? In this podcast I will define and help you understand some of the words and expressions that are often used in tasting notes.
Read the transcript and study guide: Tale of Two Tasting Notes – Transcript
NEW!! Pre-Questions and Comprehension Questions: Tale of Two Tasting Notes – Questions
NOTE: If you listened to this podcast before October 14, 2009, it has been re-recorded. I think the sound quality is a little better now.
A_Tale_of_Two_Tasting_Notes
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Charles Shaw "California" Cabernet Sauvignon (photo by Gerald)
Would you buy a wine for just $2.00? A lot of people have decided that Charles Shaw Cabernet Sauvignon (a.k.a. “Two Buck Chuck”) is a good value for their money. In this podcast we look at the label to learn more about how California wineries label their wines and what you should know in order to evaluate and purchase cheaper wines.
Download the transcript and study guide: #5. Another California Wine Label
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1993 La Jota Cabernet Sauvignon, Howell Mountain Napa Valley. Photo by Gerald
In this podcast, I take a close look at a California wine label. It’s a good way to learn and get used to listening to a number of words that come up a lot in wine conversations:
- producer
- varietal
- single varietal vs. blend
- terroir
- American Viticultural Area (AVA)
- regular vs. reserve release.
Download the transcript: wine_3_california_wine_label
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