Wine Start 35

Q.2 Which grape variety would you be most likely to find growing in the Montagne de Reims area?

Pinot Noir

Wines to drink with Chinese food

Planning to join in on Chinese New Year celebrations? Decanter restaurant critic Fiona Beckett gives tips for pairing wines with popular Chinese dishes, from a Western perspective. You can also read about matching wines with some more traditional Chinese cuisine on our sister site, DecanterChina.com. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/01/sichuan-chicken-wines-with-chinese-food-630x417.jpg wines with chinese food, sichuan chicken Try an off-dry Riesling with Sichuan chicken, says Fiona Beckett. Credit: Top Photo Corporation / Alamy Stock Photo TAGS: What to drink on any given occasion depends where you come from so we in Europe and the US have a different perception of the kind of wines to pair with Chinese food to people living in China. Most of us believe that it is aromatic white wines such as Riesling and Gewürztraminer that suit Chinese food best but it depends what time of Chinese food - and dish - you're talking about. Gewürztraminer for example can be great with duck but can easily overpower a delicate dish of scallops. Dry riesling is a good match with Cantonese food but is generally less successful with fiery Sichuanese dishes which pair better with an off-dry style. Full-bodied tannic red wines are rarely seen as an ideal match for Chinese dishes in the west whereas to many Chinese people they can not only honour a valued guest but pleasurably enhance the sensation of spiciness on the palate. Just to complicate matters it depends who's cooking your food - there's a world of difference between a top end Chinese restaurant and a street food-style delivery from a takeaway service such as Deliveroo or UberEATS. So here's what I generally drink myself: With dim sum: sparkling wine, preferably blanc de blancs Champagne or a chilled fino Sherry. With anglicised sweet and sour dishes: a aromatic white blend such as Hugel's Gentil or TWR's Toru from Marlborough, New Zealand. Torrontes also works well with a wide range of dishes. With hotter Sichuanese-style dishes: a bold off-dry rosé (a pale Provençal pink doesn't quite cut the mustard) or off-dry Riesling such as Jeffrey Grosset's Alea. With crispy duck and pancakes: a good fruity Pinot Noir from, say, Oregon or the Sonoma coast or a 'cru' Beaujolais. And if I wanted a heartier red I'd go for a fleshy young Merlot or a GSM (Grenache-Syrah-Mourvèdre) blend rather than a Cabernet Sauvignon. For more of Fiona'a recommendations visit her website matchingfoodandwine.com Read more on DecanterChina.com Feeding of the 1.5bn: What is China drinking over New Year? Ying's food and wine matching: New Zealand wines Read more at https://www.decanter.com/learn/food/wines-with-chinese-food-353657/#i0GMaoymkaMzFSIU.99

Q.20 'Christmas time, mistletoe and wine,' goes the lyric. Where does the singer of the song produce his own wine?

Portugal

Q.8 "Reserva" Cava is a wonderful alternative to Champagne but what is the ageing difference compared to NV Champagne?

15 months on lees, the same as NV Champagne

Q.16 For which vintage did Château Mouton-Rothschild first commission an artist to design the label of its grand vin?

1924

Q.15 What is the maximum percentage of Viognier that can be blended with Syrah to make the wines of Côte-Rôtie?

20%

Q.19 What year did Cairanne officially enter the fold of Crus?

2016

Q.5 Terra Rossa is what?

A famous strip of soil in Coonawarra, which produces fantastic Cabernet Sauvignon

What is the tannin scale? - Ask Decanter Read more at https://www.decanter.com/learn/advice/tannin-scale-ask-decanter-366976/#DLorx3DvCBtQR7j5.99

A growing number of wine experts are including a tannin scale - the Total Polyphenol Index - in their assessment of wines. But what exactly do they mean? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/04/tannin-scale-630x417.jpg tannin scale Credit: Nina Assam/Decanter TAGS: What is the tannin scale? - Ask Decanter The Total Polyphenol Index - or Indice de Polyphénols Totaux (IPT) - measures the quantity of tannins in a wine. 'It's not an exact science by any stretch,' said Decanter's Bordeaux en primeur taster, Jane Anson. 'Because it measures quantity, not quality - so doesn't really tell you what the tannins are going to feel like.' 'In the Bordeaux 2016 vintage, for example, high tannin counts do not always equal wines that are difficult or drying to taste, because the tannins are so soft,' said Anson. Not everyone uses the IPT. Château Mouton Rothschild, for example, tends to measure tannins in weight. Anson reports that Mouton's d'Armailhac 2016 actually has more tannic weight than than in 2010, at 4.5g compared to 4g. '[But] you don't feel it because the grain of the tannins is so fine,' she said. Why does Bordeaux en primeur happen in the spring? - ask Decanter Why do pH levels matter in wine? - ask Decanter Tasting notes decoded What is the 'ideal' point on the tannin scale? 'There's no ideal really - in most vintages, classic Bordeaux left bank estates are between 65 and 80,' said Anson. 'When you see numbers in the 90s and 100s, like this year, then you know it was a vintage where grapes got very ripe, so the polyphenol count was high.' Tannins are key for structure in a red wine, particularly for wines that are intended to age a long time. In the ageing process they can evolve from feeling coarse to having a silky quality, as they become more integrated in the wine. 'Apparently average IPT has risen 20% since 1982 - along with alcohols I presume.' Got a question for Decanter's experts? Email us: [email protected] or using #askDecanter Read more at https://www.decanter.com/learn/advice/tannin-scale-ask-decanter-366976/#DLorx3DvCBtQR7j5.99

Q.10 What is an Oechsle?

A measurement scale for grape sugars, based on grape juice density

Q.8 What is the meaning of Trockenbeerenauslese?

A sweet wine - defined by the highest must weight prädikat

Lees ageing or batonnage: Can you taste the difference? - ask Decanter Read more at https://www.decanter.com/learn/advice/lees-ageing-batonnage-taste-353099/#tqxeEAGVLUXpB29O.99

Do lees ageing and batonnage give the same result in a wine...? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/01/lees-ageing-batonnage-630x417.jpg lees ageing batonnage TAGS: Lees ageing or batonnage? John Guthrie, from Edinburgh asks: Do lees ageing and batonnage (stirring the lees) give the same result in a wine, and is batonnage just a faster way of achieving that? Jean-Charles Thomas, is the winemaker for Maison Louis Latour, replies: Yes, the two processes give pretty much the same result - it's essentially a stylistic choice. The lees (the dead yeast cells) enrich the wine with mannoproteins, which help with tartrate stability and may mean less need for the wine to undergo cold stabilisation. The reductive nature of the lees also provides some protection against oxidation too. Tasting notes decoded Batonnage is useful when the must (the grape juice, plus stems, pips and skins) has been heavily disbursed after pressing; stirring helps the few remaining lees go back into suspension. No or very little batonnage is practised at Maison Louis Latour as we don't feel it is needed in our wines. With about 10cm of lees in each tank, the mannoprotein enrichment and protection against oxidation occurs naturally on its own. What happens as wine ages...? Wines that have been aged on their fine lees or had batonnage taste similar, though the latter gives a more distinct character. The processes enhance a wine's yeasty flavour, make the mouthfeel rounder and can also balance any overly fruity notes. Read more notes and queries every month in Decanter magazine. Subscribe to the latest issue here Got a question for Decanter's experts? Email us: [email protected] or using #askDecanter Read more at https://www.decanter.com/learn/advice/lees-ageing-batonnage-taste-353099/#tqxeEAGVLUXpB29O.99

Q.11 What is Temecula?

A wine producing area in California

Q.7 What is brettanomyces...? (we won't ask if it's good or bad)

A yeast found on the skin of grapes that adds a distinctive character to wine

Alain Ducasse has nearly 30 restaurants around the world, three inns and three cooking schools to his name, including haute-cuisine temples in Paris and Monaco. Which of these is one of his restaurant brands?

Adour Alain Ducasse Benoit Mix

Q.1 Nebbiolo and Barolo might be king of the north, Sangiovese and Brunello call themselves kings of Italian wine, but I'm king of the south in Taurasi. What am I?

Aglianico

Q.4 What is an AVA?

An American Viticultural Area, which is a designated wine grape-growing region

What is whole bunch fermentation? Ask Decanter Read more at https://www.decanter.com/learn/advice/what-is-whole-bunch-fermentation-ask-decanter-353983/#oLUq0g2Bo7U6qePw.99

And what does it do to the wine...? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/01/Whole-bunch-fermentation-1-630x417.jpg Whole bunch fermentation TAGS: What is whole bunch fermentation? Ask Decanter Whole-bunch (aka whole-cluster) fermentation simply refers to the practice of not destemming grapes. Whole bunches, stems and all, go directly into a fermentation vat. This would have been considered common practice before World War II , as mechanised destemmers were not commonplace. See our graphic in full here. Carbonic maceration specifically refers to anaerobic fermentation (without the presence of oxygen) of whole bunches. This is achieved by covering the must with carbon dioxide, and completely sealing the fermentation vessel (see diagram above), or as in the Beaujolais method, by relying on the CO2 produced naturally by the ferment. Jefford: Not tannin, but texture This semi-carbonic maceration achieves a similar effect; however, those berries squashed at the bottom undergo conventional fermentation while intracellular fermentation takes place in the intact berries above. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/01/Whole-bunch-fermentation-2-630x417.jpg Whole bunch fermentation Credit: Annabelle Sing What's interesting is that the intracellular (anaerobic) fermentation produces completely different aromatics and flavours - typically fresh red berries or even bubblegum - and a very soft texture compared to the standard yeast-driven fermentation of crushed grapes. It's this flavour profile that has become famous as the Beaujolais style. Anson: Whole bunch winemaking shakes up Bordeaux Beaujolais can certainly claim to be the spiritual home of whole-bunch fermentation. It's here that these techniques have been used for centuries, as Mathieu Lapierre, winemaker and son of Morgon's famed Marcel Lapierre, explains: 'We have evidence that the Romans were using stone vats to do whole-bunch fermentation. I think there's a reason why this style of winemaking has always been practised in Beaujolais. 'Gamay is not a noble variety - it overproduces and doesn't have the noble tannins of Pinot Noir. Whole-bunch fermentation gives us a way to master it.' Read more notes and queries every month in Decanter magazine. Subscribe to the latest issue here Got a question for Decanter's experts? Email us: [email protected] or using #askDecanter Read more at https://www.decanter.com/learn/advice/what-is-whole-bunch-fermentation-ask-decanter-353983/#oLUq0g2Bo7U6qePw.99

Q.9 What are pipes in Port?

Barrels used for ageing

Q.17 What are the dominant grapes used to make Sassicaia?

Cabernet Sauvignon, Cabernet Franc

Q.5 Argentina might have made Malbec famous to a new generation of wine drinkers, but where in France is this grape the dominant variety?

Cahors

Q.1 Which of these areas could you describe as producing the Old World equivalent to Marlborough Sauvignon Blanc?

Sancerre

Q.4 What would Swartland dry Chenin Blanc be most similar to?

Savennières

Q.7 Western Cape Méthode Cap Classique is typically made using the same technique as....?

Champagne

Q.3 The word "Claret", used by the British to describe Bordeaux red wines, is taken from which dark rosé wine from Bordeaux?

Clairet

Q.10 Assyrtiko, the Greek variety most at home in Santorini, has a new outpost. Which New World region saw an Assyrtiko wine launched last year?

Clare Valley, Australia

Q.12 Pinot Noir is a dominant red grape in many French regions, but which of the regions below do NOT use Pinot Noir?

Coteaux du Lyonnais

Q.5 What are lees?

Dead yeast cells used in different wine making techniques

Ageing wine: Double magnum versus bottle

Decanter's content director John Stimpfig investigates the differences between ageing wine in bottle and double magnum, following a recent blind tasting with top Pomerol estate, Château La Conseillante and its new technical director, Marielle Cazeaux. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/03/la-conseillante-pomerol-630x417.jpg la conseillante, pomerol, bordeaux La Conseillante was among the highest scorers in the 2015 vintage. Credit: Château La Conseillante TAGS: Cabotte Restaurant in London is best known for its outstanding Burgundy list. But at the end of February it played host to a fascinating blind tasting featuring the top Pomerol estate, Château La Conseillante, whose neighbours include none other than Petrus, L'Evangile and Vieux Château Certan. Going to Decanter's Bordeaux Fine Wine Encounter this weekend? Try La Conseillante wines there. An interesting experiment From its small and limited annual grand vin production (just 4,000 cases per vintage), the estate had, for more than three decades, kept back an even more limited number of double magnums - some of which are now in conspicuously short supply. However, before they disappeared forever, MD Jean-Valmy Nicolas and La Conseillante's new Technical Director decided it would be an interesting experiment to compare and contrast how wines of the same vintage have aged in both bottle and double magnum. Spanning the decades Generously, they came to London and presented five outstanding vintages from the last four decades to a group of lucky journalists to see if we could spot the difference. Given that La Conseillante has always been one of the top performing and most distinctive Pomerols, this opportunity was simply too good to miss. The expectation Logic tells us that the larger format should age more slowly, the colour should be deeper and darker, and aromas should be fresher and less evolved. Similarly, the fruit on the palate should be more primary and the tannins should be a touch more muscular than in the standard bottle. Moreover, these differences should appear most apparent on the older vintages. However, blind tasting is rarely simple or straightforward... Read more at https://www.decanter.com/learn/double-magnum-versus-bottle-362886/#GyXtC3cjlmOZt0ug.99

Q.6 Where in the US does winemaker Paul Hobbs plan to make a Riesling, on the basis that it has strong similarities to the banks of the Mosel in Germany?

Finger Lakes, New York

Trained in the kitchen of Ferran Adriá, this Spanish chef operates the Jaleo restaurants, which fuse traditional and avant-garde cuisine. He is also an anti-obesity activist and helps feed the poor at D.C. Kitchen and World Central Kitchen.

The correct answer is: José Andrés

With restaurants in 11 cities, this chef is perhaps more accurately described as "international" than French; he was an early gourmet presence in Asia and now has establishments in China, Japan and Taiwan.

The correct answer is: Joël Robuchon

Q.5 Which one of these is the odd one out?

Frontignan

Tasting notes decoded: Hints of Turkish delight? Read more at https://www.decanter.com/learn/advice/understand-tasting-notes-decoded-344920/#oPKt0wGR2LI5hIDo.99

Get to grips with the some of the more obscure tasting notes used by wine experts, with graphics from Decanter's design team. This week we decode 'Turkish delight'... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/09/Turkish-delight-feat-630x417.jpg tasting notes decoded How to understand tasting notes: The latest... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/09/Turkish-delight.jpg tasting notes decoded Turkish delight Traditionally known as lokum, this gelatinous sweet is believed to have arrived in Istanbul in the 1700s. It later gained popularity in Victorian England where it was imported under the name Turkish delight. In its simplest form, it consists of a mixture of starch, sugar and flavoured syrup — commonly derived from citrus fruit or rosewater. Wines with hints of Turkish delight often have a strongly aromatic flavour profile with a bittersweet floral, herbal, spicy or citrus edge. Cool-climate Gewürztraminer wines typically fit this description. For example, Hunter's Gewürztraminer 2017 from Marlborough in New Zealand, which entwines notes of rose, fresh lemon and Turkish delight. SEE ALSO: Sainsbury's, Taste the Difference Gewurztraminer, Alsace 2016 Or try high-altitude Argentinian Torrontés, such as Bodega El Porvenir's Torrontés 2015 from Salta, noted for its rich aromatic range including lilies, juniper, rose, lychee and Turkish delight. Sweet white wines made from Muscat Blanc à Petits Grains are renowned for their complex and distinctive perfume, which can sometimes include notes reminiscent of Turkish delight. Vidal-Fleury's Muscat de Beaumes de Venise 2015 is a classic example from the Rhône Valley, counter-balancing rich notes of stone fruit and Turkish delight with grape and citrus acidity. Compare this with Klein Constantia's Vin de Constance 2014 from the South African region of Constantia. Made with the same grape, although it goes by the name of Muscat de Frontignan, this style exudes sweet spices like ginger, nutmeg and bitter marmalade alongside Turkish delight aromas. For red wines with Turkish delight notes, look for dry, light to medium bodied styles that are relatively low in tannins with a tendency towards sweet spice, herbal or floral characteristics. This could include complex Pinot Noir wines from Burgundy or Loire Valley, which can combine red fruit flavours with delicate spice and floral aromas that are reminiscent of Turkish delight. SEE: Domaine Bernard Moreau, Burgundy 2017 | Vincent Pinard, Vendanges Entières, Loire 2012 Source: Turkish Delight, Gerald and Debbie Caskey Fruity image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/06/Apricot.jpg tasting notes, apricot Apricot 'Apricot' in a tasting note is in the spectrum of other stone fruits, such as peach, indicating a certain ripeness in the grapes, and used to describe white wines - although not as ripe as in hot climate wines, where the fruit descriptors become tropical, like pineapple and mango. In Decanter's How to read wine tasting notes, it says apricot 'denotes warm, summery ripeness.' Apricot is often associated with the grape Viognier, along with peach and blossom, found the in Rhône and increasingly in the New World like California and Australia. Richer Albariño, from North West Spain, is another fine white which regularly gets described with an apricot nose. Apricot is also an aroma often found in sweet wines; either as the fresh fruit, or dried apricot, which is sweeter and more intense. It can be found in sweet wines like Sauternes and Tokaji, and fortified wines, like in Tawny Port, along with other dried fruits. Dried apricot is not restricted to sweeter wines only, and is found in dry wines too, like Domaine de la Taille aux Loups, Les Dix Arpents 2014. SEE: Disznókő, Tokaji Aszú 5 Puttonyos 2006 | Zull, Weinviertel, Grüner Veltliner Klassik, 2016 | Château Coutet, Barsac, Bordeaux, France 2011 | Château Lamothe, Sauternes, 2eme Cru Classé, 2013 image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/06/banana.jpg tasting notes decoded Banana Ever caught the whiff of bananas when opening, sniffing or drinking wine? If you have, it could be for the following scientific reasons — please note there are almost certainly no actual bananas involved. One possible cause is the winemaking process carbonic maceration, commonly used in the production of Beaujolais wines, made from the Gamay grape. In this process, the grapes are sealed in a vessel filled with carbon dioxide prior to regular fermentation, which gives Beaujolais wines their distinctive juicy or subtly tropical flavours. The chemical compound behind banana's aroma is mainly isoamyl acetate, an ester that's also found in pears and bubblegum — another signature Beaujolais scent. It can occur in red or white wines as a natural by-product of carbonic maceration, or from the yeasts in regular fermentation. Interestingly, the same compound is released by the honey bees from their sting to alert fellow bees to danger. Banana's flavour profile is among the tropical fruits — notes like pineapple, passionfruit and lychees. Aside from Beaujolais, you can look for it in South African Pinotage. Or from aromatic white wines, especially those fermented at cooler temperatures, including Albariños like Martin Codax 2011 or Coto Redondo, Liñar de Vides 2011 both from the Spanish region of Rías Biaxas in Galicia. In other white wines, ripe banana notes are associated with richer fruit flavours and sweet blossom aromas. Such as Haridimos Hatzidakis, Assyrtiko, Santorini 2012 or aged whites like Colonnara, Cuprese, Verdicchio dei Castelli di Jesi 1991. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/06/Bergamot.jpg tasting notes decoded Bergamot Bergamots are citrus fruits that are commonly shaped like yellow or green dwarf pears with dimpled skins, but they are in fact a variety of bitter orange. Although edible, bergamots are rarely eaten fresh due to their intensely acidic and tart-tasting flesh, which is more palatable in marmalade or juice form. The incredibly aromatic essential oils in bergamots' skins makes them very popular in perfumes and it's also an important ingredient in Earl Grey tea. When it comes to wine tasting notes, bergamot is a useful citrus fruit descriptor for certain dry white wines, as it expresses a flavour or aroma that is more bitter than oranges but sweeter than lemons. Examples could include aromatic German Riesling wines, such as Dreissigacker, Bechtheimer Geyersberg, Rheinhessen 2014, noted for its 'powerful nose of bergamot and leaf tea' followed by floral flavours of rose and geranium. Or French Muscadet wines from the Loire Valley like the 96-point Pierre-Luc Bouchaud, Pont Caffino, Loire 2014, exuding complex aromas of 'golden pair skin and subtle struck match' alongside orange blossom and bergamot. Red wines with vibrant acidity could also express bergamot notes, such as Pinot Noirs like Bisquertt, La Joya Gran Reserva 2014 from Chile's Leyda Valley and Portuguese red blends from Douro Valley like Symington, Altano Organic 2015. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/08/Olive.jpg understand tasting notes Black olive The colour of olives is generally related to how ripe they are: green olives are harvested before the olive has ripened, and black olives have been left to undergo ripening. During the course of ripening, polyphenol (aka tannin) levels drop. As a result, the astringency of the green olive relaxes into a more gentle and earthy tasting black olive. In wine tasting notes, black olive might be used to describe the earthy and subtly bitter edge found in some red wines. Syrah is a classic example, where black olive may be found alongside black fruit and black pepper notes. SEE: Wind Gap, Sonoma Coast, Syrah, California 2012 | Domaine Les Bruyères, David Reynaud, Crozes-Hermitage 2015 Californian Cabernet Sauvignon from cooler vintages might display black olive, as they are generally more savoury and less fruit-forward. For example, the Cabernet dominant blend of Opus One, Oakville, Napa Valley 2009. The primary flavours and aromas of Pinot Noir can also develop via ageing into earthy and vegetal flavours that might come under the black olive profile. For example Kutch Wines, McDougall Ranch, Sonoma Coast, California 2009 — where black olive blends with spice and forest floor flavours. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/10/Blackberry.jpg understand tasting notes Blackberry Blackberries are soft, black-coloured fruit, commonly found wild in English hedgerows during summer months. They can be eaten fresh, cooked in puddings or made into jam. In the wine lexicon, blackberry belongs in the black fruit category, alongside similarly sweet and tart soft fruits, such as blackcurrants, blueberries and black plums. As you might guess from their appearance, blackberries are closely related to raspberries, although the latter is considered more tart in taste and less firm in texture. Leafy or brambly blackberry flavours might be used to describe a tannic, full-bodied red wine style that hasn't yet fully matured. Prominent blackberry with leafy notes could also hint that the grapes didn't fully ripen before they were harvested. SEE: Zanoni Pietro, Zovo, Amarone della Valpolicella 2011 On the other end of the spectrum, jammy blackberry notes describe the rich ripeness associated with fruit preserves, when heat and sugar are added to intensify flavours. If you see blackberry paired with words like cooked, stewed, jam or dried, it might be describing red wines with developed fruit flavours from controlled oxidation, a common feature of bottle-ageing. This could apply to classic Bordeaux or Rioja blends and Californian Cabernet Sauvignon, where blackberry primary fruit flavours can intertwine with oak influences like vanilla, cedar and chocolate. SEE: Château Palmer, Margaux, 3ème Cru Classé, Bordeaux 2012 | Contador, Rioja 2014 | Ridge Vineyards, Estate Cabernet, Santa Cruz Mountains 2008 As a typical black fruit flavour, blackberry notes are ubiquitous in red wine tasting notes — from Touriga Nacional wines from Portugal, to Nero d'Avola from Sicily. SEE: Aldi, Zom Reserva, Douro 2015 | Donnafugata, Sherazade, Sicily 2015 Look for them in certain Syrah wines from Barossa Valley and northern Rhône to compare how they interact with characteristic gamey, spicy, tarry or smokey notes to create complexity. SEE: Penfolds, RWT Shiraz, Barossa Valley 2015 | Delas, St-Joseph Rhône 2010 Bramble image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/05/Bramble.png tasting notes decodedThe official definition of bramble is a wild bush with thorns, usually genetically related to the rose family. As a wine tasting note, bramble generally refers to the most commonplace example: blackberry bushes, which can be cultivated for their fruit or found growing wild in hedgerows. Consequently, bramble is found in the black fruit category of the wine lexicon, alongside blackcurrant, blackberry itself, black cherry and black plum. Much like the term hedgerow (see below), bramble encompasses an overall sense of different natural flavour components. For this reason bramble makes for a very useful wine descriptor, because it can express conjoined black fruit, as well as herbaceous or even blossom notes. The choice to describe a wine as having 'bramble' notes, rather than simply 'blackberry' ones, could mean that the wine has a black fruit character plus an overtone of leafiness. In this way it can indicate desirable or undesirable characteristics, depending on the wine style. For example, in the case of a youthful cool climate Pinot Noir, such as Wakefield Estate, Fourth Dimension Pinot Noir, Adelaide Hills 2016, a 'spicy, almost tangy, red fruit and bramble character' is appropriate to the style that the winemaker is seeks to achieve. Or, Hahn, Lodi, Boneshaker Zinfandel 2014, where the herbaceous-fruity bramble note marries rosemary and menthol with the rich kirsch and chocolate. Other tasting notes might specify that it's the fruity element of bramble that's most prominent in the wine, such as Bodega Norton, Lote Negro, Mendoza 2015 - displaying 'inky bramble fruit' with plums and oak spice. Or in the powerful black fruit flavour profile of Nebbiolo wines such as Fontanafredda, Langhe Nebbiolo, Ebbio, Piedmont 2015, where a 'nose of hedgerow fruit leaps out of the glass, with berry and bramble flavours'. However, 'green' or 'leafy' aromas in some wines can also indicate underripe grapes. Candied fruit Candying is a preservation technique that involves coating any given piece of fruit, nut or ginger in a sugary glaze, sealing the fresh flavours inside for longer. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/06/Candied-Fruit.jpg tasting notes decodedIn this way candied fruit retains more of its original fresh fruit flavours than dried fruit or jams, although they also become saturated with sweetness. The effect of intense fruitiness encased in sweetness makes candied fruit a useful tasting descriptor for a range of wines that present this flavour combination. Candied fruit flavours are perhaps found most prominently in fortified wines like tawny Port, where it often manifests as candied citrus, as in Messias, 20 Year Old Tawny and Marks & Spencer, 10 Year Old Tawny Port. You might find candied stone and tropical fruit flavours and aromas in sweet white wines like those of Sauternes, such as Château Lafaurie-Peyraguey 2013 and Château Rabaud-Promis' Promesse de Rabaud-Promis 2015. Subtle notes of candied citrus peel can also be found in the complex flavour profile of certain red Burgundy wines, such as Louis Latour, Romanée-St-Vivant Grand Cru 2016 and Domaine de la Romanée-Conti, Romanée-Conti Grand Cru 2014. Some Brut Champagnes - although dry by definition - can still have hints of candied fruits. In the best examples these flavours are balanced by fresh acidity, to prevent any cloying sweetness. For example Krug 2004 is able to encompass 'candied fruits, gingerbread, white chocolate, caramel and marzipan' while remaining light, fresh and dry — resulting in a Decanter score of 97/100. ALSO: Bollinger, RD 2004 | Moutard Père & Fils, Brut 1992 image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/03/Cassis.jpg tasting notes decoded Cassis As a tasting note, cassis refers to ripe and concentrated blackcurrant flavours or aromas. It's often used to describe rich and full-bodied red wines, such as mature Bordeaux wines, or those made from earthy southern Italian varieties such as Nero d'Avola, Aglianico and Primitivo. The blackcurrant flavour profile belongs to a broader 'black fruit' category. Within that category, it's more aligned with the tartness of blueberries, and not with the sweetness of dark plum and blackberry flavours. The term can cover different forms of intense blackcurrant fruit flavours, from a large helping of blackcurrant jam, to a handful of the fresh berries. The tasting term is not to be confused with the wine region of Cassis in Provence, which is renowned for rosé wines that generally express red fruit rather than black fruit notes, and white wines of a mineral and citrus character. To fully comprehend the flavour, why not try the blackcurrant liqueur crème de cassis. This also goes well in a 'Kir Royale' cocktail — made by pouring a small measure into a flute and topping up with Champagne. Cherry Cherries have a distinctive fruit character, often replicated artificially for confectionery and liqueurs. When it comes to wine tasting notes, it's important to image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/06/cherry-wine-taste.jpg cherry wine tastedistinguish between different cherry forms and flavours. For starters, there are both sweet and sour cherries — think of the difference between maraschino and morello cherries. Red cherries are seen as part of the red fruit flavour profile, and black cherries are included in the black fruit category. In both of these, cherries might be seen as not so sweet or tart as the berries, yet more concentrated than fleshy plums, for example. In Decanter's How to read wine tasting notes, the general character of cherry is defined as, 'firm, vibrant fruit with a touch of acidity and none of the sweetness of, say, blackcurrants'. Wines that can carry notes of tart cherries include northern Italian reds, such Piedmont's Barolo and Barbaresco wines made from the Nebbiolo grape. Red cherry notes can be found in some Tuscan Sangiovese wines from Brunello di Montalcino and Chianti. SEE: Giovanni Rosso, Barolo, La Serra, Piedmont, Italy, 2010 | Pio Cesare, Barbaresco, Piedmont 2013 | Bottega, Il Vino dei Poeti, Brunello di Montalcino 2010 | Monteraponi, Chianti Classico, Tuscany 2014 Young Pinot Noir wines can encompass a range of cherry flavours from red to black, particularly those of New Zealand, where some of the best examples combine cherry with hints of jam or strawberry to offset earthy notes. Perhaps the wine most associated with cherries is Beaujolais, a red wine made from the Gamay grape. Cherry notes in these wines are usually the product of carbonic maceration, a process in which whole grapes are sealed in a vessel filled with carbon dioxide prior to regular fermentation. This helps to preserve the naturally juicy and fruity character of Gamay. SEE: Domaine Georges Descombes, Morgon, Beaujolais 2015 | Domaine de la Voûte des Crozes, Côte de Brouilly, Beaujolais 2015 image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/05/Citrus1.jpg tasting notes decoded Citrus As a tasting note, citrus is defined by high acidity and fresh fruit flavour; characteristics that can be found in many white wines. Although wine may not reach the acidity level of, say, lemonade, it can have a strong acidic structure that recalls sharpness of fresh lemon, lime or grapefruit on the nose and palate. It may also be found alongside notes like 'mineral' or 'steely', because certain high acidity wines can feel almost hard-edged in the mouth, lacking in sweet fruit flavours. Accompanying notes of more sour fruits, like green apples or pears, are relatively common. In wine, citrus is categorised as a primary aroma, because it relates to the flavour of the grapes themselves as opposed to winemaking or ageing processes. Examples of citrussy wines can include young dry whites like Vermentino, Verdejo, Albariño and Sauvignon Blanc. SEE: Uvaggio, Vermentino, Lodi, California 2013 | Beronia, Verdejo, Rueda, Spain 2016 | Eidosela, Albariño, Rias Baixas, Galicia, 2011 | Cloudy Bay, Sauvignon Blanc, Marlborough, New Zealand 2016 | Domaine Guyot, Les Loges, Pouilly-Fumé, Loire 2015 Note: citrus can sometimes be detected as citrus peel or zest, which might suggest a more pithy and intensely aromatic character than citrus juices. This is because the pungent odour of citrus fruits comes from the chemical compound limonene, which is located in the peel. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/05/coconut.jpg tasting notes decoded Coconut First things first, it's important not to confuse the flavour profile of coconuts with nuts. Coconuts are not nuts, they are drupes (stone fruits). Their distinctive flavour and aroma is distinct from either fruits or nuts, and can be found in products like coconut milk or oil, as well as the desiccated coconut you might have eaten in a Bounty bar. In wine, coconut generally manifests itself on the nose as a kind of dulled sweetness, which doesn't pique the senses in the same way as sweet fruit or honey flavours. Instead it is more heavily aromatic, which is why it's categorised among the 'kernels' such as almond, coffee and chocolate. Notes of coconut can come from esters, which are the chemical compounds behind many aromas. Specifically lactones, which are responsible for the peculiar sweet aromas associated with coconuts. Beverley Blanning MW goes one step further in her exploration of oak aromas: 'beta-methyl-gamma-octa-lactone - that's coconut aroma to you and me'. Coconut is one of the key aromas that distinguishes oaked wines, and it's usually counted as a tertiary aroma because it's related to the ageing process. Oak flavours can come from contact with wood chips, staves or barrels. Coconut is strongly evoked by American oak, along with vanilla notes. Wines with coconut notes can include oaky red Riojas with some years behind them, like La Rioja Alta, 904 Gran Reserva 2007 and Bodegas Muriel, Reserva 2008. As well as big Cabernet-dominated Australian reds like Wolf Blass' Black Label wines, aged for many months in American Oak. SEE: Wolf Blass, Black Label 1979 | Wolf Blass, Black Label 1974 | Wolf Blass Wines, Black Label 1992 image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/02/Cooked-Fruit.jpg tasting notes decoded Cooked Fruit A 'cooked wine' can be considered a fault. It can refer to a bottle that has been exposed to extreme heat. This can occur during shipping and is evident to the consumer as the cork can protrude and the wine quality will be greatly diminished. However, when a person refers to 'cooked fruit' when tasting, this means that the grapes have had too much hang-time on the vine or too much sun exposure and are in fact overripe or even sunburned. This leads to a wine that has lower total acidity, which will make it taste less fresh; it will usually have jammy characters. This jamminess can be coupled with a higher level of alcohol, which can create a flabby mouthfeel. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/04/Cranberry.jpg tasting notes decoded Cranberry Cranberries are small and round red berries, which grow in clusters on low-lying evergreen shrubs. When fresh, the sweetness of cranberries is largely overwhelmed by their acidity, so they're usually cooked and sweetened into sauce, jam or juice form. Their sweet and tart flavour profile makes them a useful wine descriptor, and cranberries are found in the wine lexicon as part of the red fruit category. On the sweet to tart red fruit spectrum, cranberries probably sit between raspberries and redcurrants. You can look for cranberry notes in red wines with high acidity, like some young Pinot Noir wines from cool climates. For example, Fortnum & Mason, Axel Neiss, Spätburgunder 2014, from Germany's Pfalz region, has a nose filled with 'bitter cherry and cranberry' followed by tart fruit on the palate. Elsewhere, Soter Vineyards, Planet Oregon Pinot Noir 2015, from the US appellation of Oregon, has a 'vibrant acidity' and 'coats the mouth in flavours of red strawberry, cherry and cranberry'. As well as unoaked Pinot Noir styles such as Zinck, Portrait Pinot Noir 2015 from Alsace, expressing 'fresh cranberry and cherry fruit with velvety tannins'. In her article Sancerre: The French Pinot Noir you should be drinking, Decanter's Tina Gellie outlines how the 'bigger day-night temperature differences' in the Loire give rise to more 'crunchy raspberry- and cranberry-style' Pinot Noirs, compared to those from Burgundy. SEE: Domaine Vacheron, Belle Dame, Loire 2010 Younger Grenache wines can also have relatively high acidity and tart red fruit flavours, such as cranberry. For example, Momento, Grenache 2015, from Swartland is noted for its 'fresh acidity with tart cherry and cranberry fruit'. Willunga 100, Grenache 2014, from South Australia's McLaren Vale, displays 'juicy cranberry, cherry and raspberry on the palate'. A slightly more unusual style — also from South Australia — Alpha Box & Dice, Enigma, Adelaide Hills 2015 is a wine made from the high-acid Italian Barbera grape — resulting in tarry characters with a 'cranberry-laced acidity which runs through the centre'. Fig Figs are said to be some of the first fruits to be cultivated by humans; they have origins in Turkey, India, as well as many Mediterranean countries. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/02/Fig.jpg tasting notes decodedGenetically, figs are related to the mulberry family, and they grow on trees or bushes. They're favoured for their smooth, syrupy fruit flavour and pulpy texture. Although often enjoyed fresh, figs are easily dried out into a chewier, sweeter form — as the fruit sugars become concentrated after the water content is decreased. It is in this form that they feature in the wine lexicon, alongside other dried fruits like dates, prunes and raisins. Due to their earthy and richly sweet flavour profile, dried fig notes are primarily found in full-bodied reds and fortified wines. This could include Portuguese red blends like Herdade de Malhadinha Nova, Matilde, Alentejano 2013 and JP Ramos, Alentejo, Marquês de Borba, Alentejo 2014 — both combining fig notes with spicy undertones. Or Primitivo wines from southern Italy, like Masseria Metrano, Primitivo, Salento, Puglia 2014, where fig mixes coffee and bitter herb aromas. Among fortified wines, you can look for fig notes in Tawny Ports, as well as mature Madeiras, such as HM Borges, 20 Year Old, Verdelho. Or Pedro Ximénez sherries like Bodegas Rey Fernando de Castilla, Antique Pedro Ximénez NV. In her article What is premature oxidation? Jane Anson identifies fig as a possible precursor to a wine becoming oxidised: 'In red wines, the warning signs come with prune, fig and other dried fruit aromas - these are positively sought in specific types of wines such as Amarone or Port, but would be a likely indication in a young dry red that the wine will not age as it should.' However, she warns that sensitive grapes with dried fruit flavours, like fig, are at more risk than more robust varieties: 'Some styles of dry reds - such as still Douro reds and some Languedoc wines - naturally have dried fruit aromas when young, and are made from grapes with high natural acidity and resistance to heat. 'But the danger comes with other grape varieties that are more susceptible to fluctuations in temperature.' Sources: britannica.com, decanter.com image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/12/Gooseberries-e1515170730252.jpg tasting notes decoded Gooseberries A traditional fruit of the English garden or hedgerow, hairy-skinned gooseberries are prized in baked desserts for their fresh and tart flavours. Genetically they're related to currants, although they are at the most sour-tasting end of the spectrum. They are most commonly green-coloured, although strains of red, yellow and pink gooseberries do exist. In the wine lexicon they belong in the 'green fruit' category, alongside green apple, pear and grape. These are generally less sweet than red, black or stone fruits, displaying a primarily tart character instead. Gooseberries are typically found in aromatic white wines, as their tart taste and slightly floral or tangy scent makes them a useful descriptor. Sauvignon Blancs may have gooseberry notes, particularly those made in cool climate regions like Marlborough in New Zealand or France's Loire Valley. SEE: Auntsfield, Single Vineyard Sauvignon Blanc, Southern Valleys, Marlborough 2016 | Asda, Sancerre, Loire 2016 See Oz Clarke's description of Marlborough Sauvignon Blanc, when it first found its way onto the market in the 1980s: 'No previous wine had shocked, thrilled and entranced the world before with such brash, unexpected flavours of gooseberries, passion fruit and lime or crunchy green asparagus spears ... an entirely new, brilliantly successful wine style that the rest of the world has been trying to copy since.' Sauvignon Blanc to change your mind Another common, if strange-sounding, description of the smell of Sauvignon Blanc is 'cat's pee on a gooseberry bush' — denoting the austere urine or petrol-like aromas intermingling with the green fruit tartness of gooseberries. Gooseberry notes do not generally emanate from the grapes themselves, instead they are the result of yeast action during fermentation. Benjamin Lewin MW explains the science: 'The gooseberry and passion fruit aromas of Sauvignon Blanc come from sulphur-containing compounds that are released during fermentation from non-odiferous precursors in the grape.' Yeasts: do you know what's flavouring your wine? Alternatively, you can look for gooseberry notes in wines made from the Bacchus grape, a Riesling-Silvaner and Müller-Thurgau hybrid. Bacchus wines are sometimes likened to Sauvignon Blanc for their fresh, green character and high acidity. SEE: Sixteen Ridges, Bacchus, England 2015 | Chapel Down, Bacchus, Kent 2015 image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/07/Green-Apple.jpg tasting notes decoded Green apple Green apples are generally thought to be more tart and less sweet than their red or yellow counterparts. To test this, try biting into a granny smith followed by a gala or golden delicious apple. You should notice your mouth water more with the green apple, as you produce more saliva in response to the higher acid content. Specifically, malic acid which is derived from the latin word for apple, 'malum'. Wine also contains malic acid, which can give the impression of green apple flavours and aromas in your glass. Wines that are high in malic acid have more pronounced green apple notes, these include cool climate dry whites such as Chablis wines, as well as Riesling and Grüner Veltliner from Germany or Austria. In these wines, green apple might be found alongside other green fruits with a similar flavour profile, such as gooseberry or pear, as well as mineral or metallic notes. SEE: Domaine Jean-Paul et Benoît Droin, Valmur Grand, Chablis 2015 | Weinhof Waldschütz, Riesling Classic, Kamptal 2015 | Eschenhof Holzer, Wagram Grüner Veltliner, Wagram 2015 The effect of malic acid is not always desirable, particularly in some red wines and Chardonnays. It can be processed using malolactic fermentation, when bacteria break down the tart malic acid into lactic acid — the same substance that's found in dairy products. This might be used in Chardonnay wines to bring out more buttery flavours and give a more rounded creamy mouthfeel. Sources: The Persistent Observer's Guide to Wine: How to Enjoy the Best and Skip the Rest by J. P. Bary | Decanter.com image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/02/Jammy.jpg tasting notes decoded Jammy The term jammy is usually applied to red wines low in acidity but high in alcohol, such as Californian Zinfandel or Australian Shiraz. It describes ripened or cooked fruit, in which the pungency and sweetness is intensified compared to fresh fruit flavours. Jammy is associated with red fruits like strawberries and raspberries, as well as darker fruits such as blackcurrants and blackberries — essentially fruits you can imagine making into jam. As a fault, it can express poor growing conditions in which the vines are overexposed to heat and sunlight. This causes the grapes to ripen too quickly, and the resultant wines can develop a cloying jamminess with a flabby mouthfeel. Wine writer Robert Haynes-Peterson notes that Pinot Noir wines are most at risk, as these thin-skinned grapes are 'intolerant of high temperatures which results in jammy, rather than fruit-driven, wines'. Read more However, some people see jamminess as adding an enjoyably complex and concentrated fruitiness to wines; Matetic's EQ Syrah from the San Antonio Valley was praised by Decanter's James Button for its 'multi-layered jammy and savoury elements'. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/01/juniper-berries.jpg tasting notes decodedJuniper berries Gin lovers will know the importance of juniper berries in relation to spirits, but they can also be a useful wine tasting note. Despite their name and appearance, juniper berries are actually the fleshy seed cones of a conifer shrub. How to taste gin like a professional They are far more bitter and peppery than actual berries and are rarely consumed fresh. Instead juniper berries are usually dried and used as a savoury spice, or a gin botanical. In the wine lexicon, the juniper flavour is found in the 'botanicals and herbs' category alongside lemongrass, as well as savoury herbs like sage and basil. You can look for juniper notes with a similar flavour profile to this category; that is, with a bitter herb and peppery spice character. This might include full-bodied red Syrah wines, like Peay Vineyards, Les Titans Syrah 2011 and Arnot-Roberts, Clary Ranch Syrah 2012, both from California's Sonoma Coast AVA. Juniper might feature in the complex aromas of Nebbiolo wines from Piedmont, including Gaja, Sorì Tildin, Barbaresco 2013, where it mingles with typical notes of black cherry and mint. As well as some of the bold and aromatic red wines from Portugal's Douro Valley, such as Quinta do Vale Meao, Meandro 2011, where it melds with garrigue and black fruit. A more unusual example might be Ao Yun's full-bodied Bordeaux blend from southern China's Yunnan province. Decanter's John Stimpfig noted the 'juniper, pepper and cumin' elements to the 2013 vintage. SEE: Ao Yun, China 2013 Aside from red wines, you might find juniper notes in some cool-climate dry whites, like Torrontés from the high-altitude terroirs of Salta in Argentina. SEE: Bodega El Porvenir, Torrontés, Salta 2015 And even sparkling wine - Furleigh, Estate's Blanc de Blancs 2009, made in Dorset, noted for its rich stone fruit character with 'a flash of juniper bitterness'. Kirsch image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/05/kirsch-1.jpg Kirsch, pronounced 'kee-ersh', is a dry cherry brandy from Germany - where it's full name is 'kirschwasser', meaning 'cherry water'. It's traditionally made using morello cherries, which are fermented whole including their stones, giving the resultant spirit a bitter almond edge. In the wine lexicon, kirsch is placed in the dried or cooked fruit category, as it corresponds to the concentrated fruit characteristics found among descriptors like jammy, stewed fruit and raisin. Kirsch's flavour profile of distilled cherry fruit flavours, plus a hint of bitter almond, makes it a useful descriptor for many dry red wines. You can look for kirsch characteristics in rich full-bodied reds such as Syrah wines from France's Rhône Valley, where it can compliment savoury notes like herbs, smoke, earth and pepper. New world Syrah, commonly called Shiraz, can express kirsch-like flavours too, such as examples from South Africa and Australia - although here it tends to meld with stronger hints of sweet spices. Other reds with a kirsch character could include fruit-forward Malbec wines from Argentina, which often mix kirsch with dark fruit and floral notes. SEE: Fable Mountain Vineyards, Syrah, Tulbagh 2011 | De Bortoli, Yarra Valley, Estate Grown Shiraz, 2013 | 55 Malbec, La Consulta, Tomal Vineyard, Teho, 2011 Dry red wines from northern Italy, made from Nebbiolo, Sangiovese or Barbera grapes, can also all display a bold cherry character that can sometimes express itself as a kirsch note. Similarly, the powerful dark fruit profile of some Bordeaux blends can manifest itself in cassis and kirsch-like flavours. SEE: Cascina Val del Prete, Roero Riserva, Piedmont 2013 | Château de Fieuzal, Graves, Pessac-Léognan 2015 image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/08/Kiwi-fruit.jpg tasting notes decodedKiwi fruit Kiwi fruit is also known as a Chinese gooseberry; despite its connotations with New Zealand, it originates from China. However, aside from their sour, fruity flavour and green flesh, kiwis have little in common with gooseberries. Kiwis grow on vines, contain black seeds and have a fuzzy brown skin. Kiwi is found in the tropical fruit category of the wine tasting lexicon, alongside pineapple, passion fruit and mango. However a kiwi's flavours are generally less intensely sweet and pungent than most tropical fruit notes, having more in common with the tarter varieties of melon and lychee. Wines that might display kiwi notes are mostly dry, fruit-forward whites with prominent acidity. Chenin Blanc wines often fit this description. These could be of the Loire Valley variety, such as Le Pas St-Martin, La Pierre Frite, Saumur 2015 - praised for its subtle blend of lime, kiwi, quince and green plum flavours. South African Chenins can also have kiwi character, like Ken Forrester Wines, Old Vine Reserve Chenin Blanc 2015, noted for its stone fruit and kiwi flavours, as well as complex vinyl and cassis leaf undertones. You might also find hints of kiwi in various unoaked white wine styles, such as Volpe Pasini, Pinot Bianco, Colli Orientali del Friuli 2013 from northern Italy and Alpha Estate Sauvignon Blanc 2014 from Amyntaio in Macedonia. Both of these wines were vinified in stainless steel to preserve their fresh fruit flavours. Loganberry Loganberries are a hybrid formed of blackberries and raspberries, and they have shades of both in their look and taste. Originating in California in the 1880s, loganberries have become a popular addition to berry desserts and preserves across the US, UK and Australia. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/08/Loganberry-1.jpg tasting notes decodedThe fruit is a deep claret colour when ripe, meaning that it technically belongs to the red fruit category of the wine lexicon, alongside its parent fruit, raspberry. In wine tasting notes, loganberry is used to describe red fruit flavours that aren't as tart as raspberry and cranberry, whilst not reaching the sweetness levels of, say, strawberry. Possessing elements of both sweet and sour red fruit flavours, loganberry can be a useful tasting note for wines that have similar characteristics. These are generally dry red wines with a strong red fruit flavour profile combined with medium to high acidity, creating both sweet and tart elements. Many dry reds fit this description, including French greats from Bordeaux, Burgundy and the Rhône Valley. For example, our tasters have found loganberry notes in Château La Mission Haut-Brion 2015, Domaine de la Romanée-Conti's La Tâche 2015 and Clos St-Jean, La Combe des Fous 2016. Syrah/Shiraz wines can also display loganberry flavours, such as Rolf Binder's Heysen Shiraz 2013 from Barossa Valley, in which the tart element of loganberry balances denser notes of blackberry jam. Further south, Obsidian Reserve Syrah 2013 from New Zealand's Waiheke Island was praised by our expert panel for its aromatic blend of loganberry, cinnamon, mint and bay leaf. Source: Encyclopaedia Britannica image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/12/Lychee-1-e1513352008995.jpg tasting notes decoded Lychee With their spiky red exteriors and translucent white flesh, lychees are one of the more exotic fruit varieties in the wine lexicon. They're defined by a mildly sweet fruit flavour, with an edge of tartness and a floral aroma. Their large central seed makes lychees look similar to stone fruits, but when it comes to wine they are classed among the tropical fruit flavours — joining mango, banana, passion fruit and pineapple. Lychee notes are typically found in white wines, often those with subtle fruit flavours and spicy or floral characteristics. A classic example is Gewürztraminer wine, described by Thierry Meyer, DWWA Regional Chair for Alsace, in Gewurztraminer to change your mind: 'It smells of ginger and cinnamon, fragrant rose petals and pot pourri with a dusting of Turkish Delight and tastes of deliciously exotic lychees and mango.' These wines are commonly made in cool climate regions like Alsace and Alto Adige in northern Europe, as well as Marlborough in New Zealand. SEE: Lidl, Gewürztraminer Vieilles Vignes, Alsace 2016 | Gewürztraminer, Alto Adige, Trentino-Alto Adige 2014 | Yealands Estate, Gewürztraminer, Awatere Valley, Marlborough 2010 Other aromatic white wines with lychee notes could include Sauvignon Blancs, such as Massey Dacta, Marlborough 2015, which combines minerality with tropical fruits. As well as Pinot Grigio, Prosecco and Soave wines from northern Italy, Austrian Grüner Veltliner and Torrontés from the lofty heights of Salta. SEE: Cantina Tramin, Unterebner Pinot Grigio, Alto Adige 2014 | Sommariva, Brut, Conegliano-Valdobbiadene NV | Bolla, Retro, Soave Classico, Veneto 2011 | Bodega Colomé, Colome Torrontes, Calchaqui Valley 2015 Marmalade image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/09/Marmalade-1.jpg tasting notes decodedMarmalade is a fruit preserve made of citrus peel that's been boiled with sugar, although the original Portuguese variety is made from quinces. As with other preserves, like jam, the flavours in marmalade are sweeter and more concentrated versions of the fresh fruit it's made from. Wines that display these intense, sweet flavours with a bitter citrus edge are commonly fortified reds, such as Port or Madeira wines, or white dessert wines like those from Sauternes or Constantia. These wines develop complex flavour profiles as they mature; fresh fruit notes evolve and intertwine with other influences like oak. For example, long-aged wines like Delaforce's Curious & Ancient 20 Year Old Tawny Port can express notes of fig, spice, coffee, cocoa, leather, spice, as well as marmalade. Madeira wines are also made to age for decades. Blandy's Bual 1969 spent 40 years in a cask before bottling, for example. The result is a nuanced wine with flavours starting with hazelnut and woodsmoke on the nose and progressing to marmalade on the palate. In these wines marmalade flavours are often accompanied by dried fruit notes, which express a similar sense of developed and sweetened fruitiness. In Sauternes wines, like Château d'Yquem 2015, marmalade characteristics might be caused by the onset of botrytis cinerea, or noble rot, which concentrates fruit flavours and sugars by dehydrating the grapes on the vine. Constantia, located just outside Cape Town, is famous for its sweet white wines made from 100% Muscat de Frontignan. This aromatic grape variety can develop zesty and slightly bitter notes reminiscent of marmalade, alongside zingy ginger or Turkish delight. SEE: Klein Constantia, Vin de Constance 2014 Marmalade is not solely confined to sweet wines and can appear in the tasting notes of certain aromatic dry white wines. For example, Palmetto's Riesling 2017 from Eden Valley or Vincent Pinard's Flores Sauvignon Blanc 2015 from Sancerre — both of these wines combine hints of marmalade with delicate floral notes. For something more unusual try an orange, or skin contact, wine, like Gravner, Ribolla, Friuli-Venezia Giulia 2007, described as having a 'marmalade-like quality of bittersweetness'. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/07/Melon.jpg tasting notes decodedMelon Although there are many different types of melon - watermelon, canteloupes, crenshaw, hami to name a few - when talking about melon flavours in wine, we're generally talking about those associated with the honeydew melon. Do not confuse this with the French grape that makes Muscadet wines, Melon de Bourgogne, which actually has very little to do with melon fruit. In the wine tasting lexicon, Melon is found among other tropical fruits like pineapple, lychee and mango. The flavour profile of ripe melon is generally fruity, refreshing and sweet, although its sugar content is not normally as high as that of pineapple. Rosé wines can be a good place to look for melon flavours and aromas. This is particularly true for wines from Provence, like Domaine Gavoty 2013, as well as some 'provençal-style' Californian rosés, such as Picayune Cellars, Rosé, Mendocino County 2016 or Arnot-Roberts, Clear Lake Rosé, Lake County 2016. Melon can also be evoked by rosé Champagnes, made from varying ratios of Pinot Noir, Pinot Meunier and Chardonnay. Including De Castelnau, Rosé Champagne NV, where fruity melon is balanced by floral beeswax notes. Elsewhere, you might also find melon notes in full-bodied white wines from warm climates, such as Chardonnay from Californian regions like Napa Valley and Sonoma County. As well as in some Italian white wines like premium Pinot Grigio, or fruit-forward Prosecco wines. SEE: Truchard, Chardonnay, Carneros, Napa Valley, California 2014 | Ronco del Gelso, Sot lis Rivis, Isonzo 2012 | Masottina Extra Dry, Rive di Ogliano, Conegliano-Valdobbiadene Prosecco Superiore 2010 Source: Decanter.com image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/10/Orange.jpg understand tasting notes Orange Oranges are a species of citrus fruit which branch into many varieties, whether it be your lunchbox satsuma or a red-fleshed blood orange. Despite its many forms, all orange varieties share a similar citrus character that's less acidic than lemon, lime or grapefruit and more fresh, fruity or tangy instead. The same chemical molecule is behind the aroma of lemons and oranges, known as limonene. But it exists in two slightly altered forms and interacts with our nasal receptors differently, resulting in the two distinctive fruit scents. Wine tasting notes might be more specific by naming which part of the orange fruit correctly describes the flavour or aroma found in a wine. For example, a wine could have notes or orange peel or zest, which indicates a more pungent orange aroma, because limonene is concentrated in essential oils given off by glands in the rind. This means that when you peel or grate the skin of an orange you release a stronger and more bitter odour than that of its flesh. Wines with orange zest or peel notes are generally dry white wines with mineral, green fruit or floral characteristics. These can include Fiano wines from Campania in southern Italy, Riesling from Australia's Clare Valley, or Californian Chardonnays — where orange zest notes might be intermingled with tropical fruit flavours. SEE:Pierluigi Zampaglione, Don Chisciotte Fiano, Campania 2011 | Wakefield Estate, The Exquisite Collection Riesling, Clare Valley 2016 | Fess Parker, Ashley's Chardonnay, Santa Rita Hills 2014 You may also see the tasting term 'orange blossom', referring to a very different tasting profile to orange fruits. Orange blossom is typified by a fresh white flower aroma, with a gentle bitter edge. You can look for orange blossom notes in white Burgundies such as Domaine Leflaive, Puligny-Montrachet Le Clavoillon 1er Cru 2015 or Greek white Assyrtiko wines like Ktima Pavlidis, Emphasis Assyrtiko Drama PGI 2013. Do not confuse orange descriptors in wine tasting notes with orange wines, which are made using white wine grapes which are macerated in their skins, giving them an amber hue. In this case term 'orange' is in reference to their colour and does not prescribe orangey flavours or aromas. Sources: Citrus: A History by Pierre Laszlo | Decanter.com image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/06/Geranium.jpg tasting notes decodedGeranium Geraniums are much loved for their vivid flowers, but it's the leaves that are responsible for their distinctive musky-floral aroma; something that is widely used in perfumes and aromatherapy. In the wine lexicon geranium is in the floral category of primary aromas, meaning it's usually created by the grape and alcoholic fermentation, rather than winemaking techniques or ageing. Within the floral category it can perhaps be thought of as more herbaceous than rose, though more floral than elderflower. Geranium aromas are most commonly found in aromatic whites, such as premium aged examples Verdicchio dei Castelli di Jesi, from the eastern Italian Marche region. Colonnara, Verdicchio, dei Castelli di Jesi Classico 1991 melds geranium with floral-sweet honey aromas and banana. Alternatively, you might find geranium notes in the floral aroma profile of German Rieslings, such as Dreissigacker, Bechtheimer Geyersberg 2014, exuding flavours of 'roses and geranium jelly'. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/06/papaya-1.jpg tasting notes decoded Papaya Papaya, or pawpaws, are seeded fruits that come in sizes ranging from pear shaped to almost spherical. They have green flesh that turns a rich ochre yellow or orange when ripe. In the lexicon of wine tasting descriptors papaya belongs in the tropical fruit category, alongside notes like passion fruit, mango and pineapple. These descriptors capture the pungent and sweet fruity character found in some wines, often whites made from aromatic varieties with a ripe, fruit-forward flavour profile. For example a South Australian Riesling like Two Hands, The Boy, Eden Valley 2014, expresses 'ripe and soft papaya flavours' that are pleasantly counterbalanced by its vibrant acidity. Similarly, a Viognier wine like Elephant Hill, Te Awanga, Hawke's Bay 2010 might layer 'luscious stone fruit, papaya and apricot aromas' upon a strong backbone of acidity. Other examples could include Sauvignon Blanc from Bordeaux, such as Château Bauduc 2016, or South African Chenin Blancs like Spice Route, Swartland 2015 and David & Nadia Sadie, Hoë-Steen 2015. Tropical fruit flavours like papaya can also develop in wines made from late-harvest grapes that have been affected by noble rot, such as sweet wines from Sauternes or Tokaji. SEE: Château de Myrat, Barsac 2ème Cru Classé 2014 | Château Lafaurie-Peyraguey, Sauternes 1er Cru Classé 2017 Oaky or leesy flavours can sometimes give the impression of a tropical fruit tang. These flavours can arise from wines that have been either fermented or aged in oak, rested 'sur lie' (on their lees) or from bâtonnage (stirring the lees). This could apply to some Chardonnays from Burgundy, like Olivier Merlin, Sur la Roche, Pouilly-Fuissé 2016 and Domaine Sangouard-Guyot, Au Brûlé, St-Véran 2016. It can also apply to some of the more complex premium Champagnes, including Krug, Grande Cuvée 160ème Édition NV and Louis Roederer, Cristal 2000. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/01/Passion.jpg tasting notes decoded Passion fruit Passion fruits are recognisable by their purple or yellow hard casing, which can be cut open to reveal the vivid yellow pulp and green seeds within. They are related to the berry family, which also includes grapes. They thrive in tropical climates and grow on vines; passion fruit plantations don't look too dissimilar to wine vineyards, with the plants commonly trellised in lines. Passion fruits are favoured in desserts and confectionery for their powerful fruity flavour, which is predominantly sweet with a slight sour tang. This flavour profile can emanate from wines too, and passion fruit is included in the wine lexicon in the 'tropical fruit' category, alongside notes like lychee, melon and pineapple. You can look for passion fruit notes in aromatic dry white wines, with high acidity. For example New Zealand Sauvignon Blanc is known for its ability to produce an array of pungent fruit flavours, including guava, passion fruit and mango — as well as equally strong flavours in the vegetal department, like cut grass and asparagus. SEE: Opawa, Sauvignon Blanc, Marlborough 2016 | Harrods, Sauvignon Blanc, Marlborough 2015 | Tinpot Hut, Sauvignon Blanc, Marlborough 2016 You can find similar examples of this herbaceous and tropical fruit hybridity in Sauvignon Blancs from South America too: Cono Sur's Reserva Especial 2014 from Chile boasts 'intense mango, passion fruit and fresh herbs'. Or Trapiche's Costa & Pampa Sauvignon Blanc 2016 from Argentina, noted for its heady mix of 'cut grass and passion fruit' aromas. Aromatic Pinot Grigio and Gewürztraminer wines from Italy's Alto Adige region are capable of displaying ripe tropical fruit notes, such as passion fruit, alongside floral and citrus characteristics. Certain South African Chenin Blancs, also have passion fruit flavours to match tangy acidity. SEE: Cantina Tramin, Unterebner Pinot Grigio, Alto Adige 2014 | Baron Widmann, Gewürztraminer, Alto Adige 2013 | Swartland Winery, Bush Vine Chenin Blanc, Swartland, 2015 image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/05/pineapple.jpg tasting notes decodedPineapple As you're probably aware pineapple is a tropical fruit, with sweet and juicy pungent flesh. It's this sweet pungency that's reflected in some wine aromas, though no actual pineapple is present. There is such a thing as wine made from pineapples instead of grapes, but we won't get into that here. As a tasting note, pineapple is aligned with other sweet-smelling exotic fruits like melon, banana, guava, mango and passionfruit. Its flavour profile is sweeter than the citrus fruits, but it has a freshness that distinguishes it from stone fruits, such as apricots and peaches. You can find pineapple notes ripe white wines, such as a Riesling like Tongue in Groove Waipara Valley, New Zealand 2013. Or you might find it in more traditional late-harvest examples, especially from cool regions like Mosel in Germany. It's generally ascribed to the influences of Botrytis Cinerea, or Noble Rot. Science: How noble rot influences wine flavour As a thin-skinned grape, Riesling is particularly susceptible to Noble Rot — a fungus that pierces the skin of grapes and lowers the water content, whilst maintaining sugar levels. Botrytis is able to invoke fruity notes because of chemical compounds like fureanol, which is also found in very ripe pineapples. Look for its pineapple influence in sweet wines from Sauternes too, such as Château Suduiraut 2013. Some oaky and ripe New World Chardonnays may also exude aromas of pineapple, as they tend to have a more exotic fruit profile, along with hints of sweet spices and a higher alcohol content. Typical examples are Californian Chardonnays, such as Fess Parker, Ashley's Chardonnay, Santa Barbara 2014 and Y Rousseau, Milady Chardonnay, Napa Valley 2012. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/09/plum.jpg understand tasting notes Plum It's often hard to define a single position for plum in the tasting note lexicon, because it can appear to span stone fruit, red fruit and black fruit categories, depending on the variety and its level of freshness and ripeness. It is commonly associated with Merlot wines, particularly in their younger years, and may denote a fleshy character to the wine. You will often find plum in tasting notes for fruit-driven varietal wines dominated by black fruits, including Cabernet Sauvignon — but not exclusively. Sometimes tasting notes might specify 'black plum' or 'dark plum', denoting richer and sweeter flavours, as might be seen red wines from Douro, made with Portuguese varieties like Touriga Nacional and Touriga Franca. SEE: Sainsbury's, Taste the Difference Douro 2015 | Casa Ferreirinha, Callabriga, Douro 2014 You can find plum flavours and aromas in other varieties, too, such as Syrah and Grenache blends, like Domaine de la Cadenette, Costières de Nîmes, Rhône 2015 and La Cabane Reserve, Grenache & Syrah, Pays d'Oc 2015. In Barbera and also some Nebbiolo wines from Piedmont, ripe red plum notes can be intensified by influences of sour cherry. SEE: Ciabot Berton, Fisetta, Barbera d'Alba 2011 | Fratelli Serio & Battista Borgogno, Cannubi, Barolo 2009 You may also come across 'plum jam' in tasting notes, referring to plums which have been heated with added sugar, creating more intensely sweet, complex flavours. In powerful Sangiovese wines like Capanna, Brunello di Montalcino 2010 and Il Marroneto, Madonna delle Grazie, Brunello di Montalcino 2010, plum jam notes may combine with flavours of spice. Source: Decanter.com Pomegranate Pomegranates can be recognised by their hard shiny exteriors, coloured red or yellow, which can be split open to reveal bright ruby-like seeds. They're image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/03/pomegranate.jpg tasting notes decoded said to originate from the Middle East, but today their juicy seeds are found in drinks and sweet or savoury dishes around the world. The tart taste of pomegranate seeds might be compared to that of sour cherries or cranberries, and it's a useful descriptor for wines with similar flavour profile. Pomegranate flavours can sometimes be expressed by fuller-bodied rosé wines, when their red fruit character is combined with high acidity. For example, Domaine des Tourelles, Rosé 2015 from Lebanon is made from a punchy blend of Syrah, Cabernet Sauvignon, Cinsault and Tempranillo, resulting in 'heaps of wild strawberries and red berries' plus 'an extra dimension of pomegranate-like acidity'. Spanish rosés, or rosados, often display these characteristics too, such as Pyrene, Rosado 2016 from Somontano - a blend of Tempranillo, Merlot and Cabernet Sauvignon that has 'pleasingly tart pomegranate and strawberry fruit', as well as 'zippy grapefruit acidity'. The robust acidic backbone and prominent fruit flavours of this style of rosé can make for great summer barbecue pairings. In her selection of great rosé wines with food, Fiona Beckett highlights Charles Melton, Rose of Virginia 2015, a Grenache rosé from Barossa Valley, for its 'perfumed cherry and pomegranate fruit' — a good match for lamb. Rosés aside, you can also look for pomegranate notes in red wines with vibrant acidity and a ripe red fruit flavour profile. This could include Cinsault reds, like Tenute Rubino, Lamo Ottavianello 2015, made in Puglia, noted for its strong aromas of 'red cherry and pomegranate fruit'. Or fruit-forward Carignan wines from California, such as Lioco, Sativa Carignan 2013, expressing 'mouth-watering tastes of rosehip and pomegranate'. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2018/06/Prunejpg.jpg tasting notes decoded Prune Prunes are dried plums of any variety, typically blackish purple in appearance. Despite their shrivelled and wrinkly appearance, prunes are favoured in for their rich, sweet and juicy fruit flavours - making them a popular ingredient in jams, juices and Middle Eastern tagines. In the wine lexicon prunes are found in the dried and cooked fruit category, as they share common flavour characteristics with raisins, dates and fruit preserves. These descriptors have more concentrated sweet fruity flavours compared to fresh fruits, as sugars become concentrated through the processes of drying or cooking. You can look for prune flavours and aromas in many medium to full bodied red wines with concentrated fruit flavours, typically those that have spent some time in oak. For example fruit-forward, verging on jammy, Italian wines made from Sangiovese and Barbera grapes: Vignamaggio, Chianti, Classico Gran Selezione 2011, Poggio Ridente, San Sebastiano, Barbera d'Asti Superiore 2014. Or rich Syrah and Grenache wines from warmer French regions like Languedoc-Rousillon or southern Rhône. Tasting notes for these wines often contain clusters of multiple red, black, fresh, baked and dried fruit descriptors. Laurent Miquel, Larmes des Fées, St-Chinian 2014 was praised for its 'sweet plum and prune scents and exciting, generously fruity plum, blackcurrant and damson flavours'. Other examples could include Argentinean Malbec wines, such as Gauchezco, Oro, Paraje Altamira 2013, which combines liquorice and prune notes. In her guide on how to taste en primeur wines Jane Anson said 'fig and prune flavours can mean the fruit is slightly overripe' in new vintages of Bordeaux wines. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/08/tnd-raisin.jpg raisin flavour in wineRaisin It might seem natural enough to find flavours of raisin in your wine, given that they're really just dried out grapes. Indeed some wines are made from desiccated grapes, like Amarone wines from Valpolicella (where grapes are dried for 100 days or more), or sweet wines such as passito or vin santo styles. In these examples grapes are simply air dried by being laid out on racks in well-ventilated spaces, or hung from the rafters. SEE: Tommasi, Ca' Florian, Amarone della Valpolicella, Classico Riserva 2009 | Romano Dal Forno, Vigna Sere Rosso, Veneto 2004 The taste of raisins is defined by the concentration of fruit flavours and sugars left over after most of the water is removed. This explains why styles made by lowering the water content of grapes prior to pressing can later express raisiny notes in the glass. Sweet wines made using the onset of botrytis cinerea (aka noble rot) are part of this category too, as the fungus pierces the skins of the berries, lowering water content whilst retaining sugar levels. This includes wines like Sauternes from Bordeaux and Tokaji from Hungary. Some sweet sherries are made from dried grapes too, namely those that use Pedro Ximénez or Moscatel grapes that have been left in the sun for several days. These berries make naturally sweet sherries that don't require artificial sweetening after maturation, and they often have raisin in their tasting notes. SEE: Maestro Sierra, Pedro Ximénez, Jerez | Osborne, 30 year old, Pedro Ximénez Venerable VORS, Jerez In the wine lexicon, raisin belongs in the dried fruit category alongside tasting notes like dates, sultanas, dried figs and prunes. It's not unusual to find dried fruit flavours alongside cooked or stewed ones, because the process of cooking can also concentrate sugars and flavours in a similar way to drying. Bear in mind that wines can display dried fruit flavours even if they aren't made from dried out grapes, because some intense, earthy or complex fruit flavours can seem raisin-like. For example, you may find raisin notes in Syrah wines from the Crozes-Hermitage or Saint-Joseph appellations in northern Rhône. SEE: Vidal-Fleury, Crozes-Hermitage, Rhône 2010 | La Tour Coste, St-Joseph, La Combe, Rhône, France, 2010 Sources: sherrynotes.com | Decanter.com image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/11/Raspberry.jpg understand tasting notes Raspberry One of the tartest red fruits, raspberry has a distinctive flavour and aroma that's relished in desserts and confectionery. Raspberries are genetically part of the rose family, alongside other soft hedgerow fruits like blackberries and loganberries (blackberry-raspberry hybrids). In the wine lexicon, raspberry part of the red fruit category — at the tartest end of the spectrum, next to cranberry. Although some notes may contain 'sour raspberry', 'tart' is a more specific adjective, relating to their acidic yet sweet, fruity nature. Given these characteristics, it's more commonly detected as a primary aroma in ripe and fruit-forward red wines with medium to high acidity. Many wines from around the world fit this description, but some typical grape varieties include Pinot Noir, Cabernet Franc, Gamay and Tempranillo and Italian grapes like Nebbiolo, Sangiovese, Barbera and Primitivo. SEE: Collin Bourisset, Fleurie, Beaujolais 2015 | Tolpuddle Vineyard, Pinot Noir, Coal River Valley, Tasmania 2014 | E Pira and Figli, Cannubi 2006 | Bodegas Muriel, Taste the Difference Vinedos Barrihuelo Crianza, Rioja 2012 Lots of rosé wines typically have red fruit flavours and prominent acidity too, like Sacha Lichine, Single Blend Rosé 2016 from Languedoc-Roussillon. Or Graham Beck, Brut Rosé — a non-vintage sparkling wine from South Africa's Western Cape, which combines 'vibrant raspberry acidity' with a leesy 'brioche finish'. You may see 'raspberry jam' in tasting notes, and this suggests the wine has more condensed raspberry tones; because jam making involves the addition of heat and sugar, which intensifies sweet and fruity flavours. For example, Bersano, Sanguigna, Barbera 2011 from Piedmont is noted for its raspberry jam aromas, as a result of its 'vivacious acidity', plus intense and lingering sweet red fruit flavours. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/02/Strawberry-and-butter-1.jpg tasting notes decoded Strawberry Strawberry falls into the red fruit flavour category, along with notes like raspberry, cherry and jam. It can be experienced as an flavour, but is most commonly identified as a wine aro

Q.10 Which region has Marsanne been grown in for over 100 years in Australia?

Goulburn Valley

Q.2 What does GSM stand for on a label of wine, popular in Australia?

Grenache Shiraz Mourvedre

Q.18 What destroyed vines of up to 50 years old in Catalonia in 2016?

Lost pensioners

Q.4 "Brioche, butter, burnt toast, low in alcohol, definitely some bottle age" - what wine does this tasting correspond to?

Hunter Valley Semillon

This matriarch of an Italian-American family with many connections to the food and wine business became famous for her cooking shows, filmed in the kitchen of her Queens home:

The correct answer is: Lidia Bastianich

This enterprising fusion chef rose to prominence at Nobu in New York City, before gaining a starring role on Iron Chef and opening a string of restaurants under his own name:

The correct answer is: Masaharu Morimoto

Which chef associated with nouvelle cuisine is based in Lyon, where he owns four brasseries named for the cardinal directions and founded a biennial culinary world championship?

The correct answer is: Paul Bocuse

Can wine really have 'bottle shock' after travel? - Ask Decanter Read more at https://www.decanter.com/learn/bottle-shock-wine-travel-ask-decanter-402295/#LPfhBT4RQEQJRecO.99

Is it true that a wine can suffer from 'bottle shock' after travel? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2015/08/Fine-Wine-cellar-630x416.jpg Bordeaux 2015 in the bottle TAGS: Ged Cleugh, London, asks: In a delectable wine shop in Le Marche, Italy recently, I was advised by an enthusiastic elderly gent to give a wine at least one month to rest on return to the UK before attempting to drink it. Is there any science behind the notion that wine needs to settle once stirred in transit? And how much could such transit affect the taste if consumed sooner? Jane Hunt MW replies: This is one of those issues where opinions differ, because there is no specific science to support the need to allow a wine to 'recover' after travel. A short period of 'rest' might be desirable for a red wine which has some maturity and/or is of high quality, in case there is sediment or the wine was bottled unfiltered. I wonder what the wine you bought was? As an organiser of many tasting events over the years, where wine has travelled beforehand, I have not noticed negative effects of travel. Taste and aroma, however, frequently show 'dumb' characteristics in the immediate period after bottling which we call 'bottle shock', and a period of rest in this instance is desirable. This question first appeared in the November 2018 issue of Decanter magazine. Read more at https://www.decanter.com/learn/bottle-shock-wine-travel-ask-decanter-402295/#LPfhBT4RQEQJRecO.99

Q.9 What sets Barbera del Monferrato apart from other, better known Barbera wines?

It is lighter and can be slightly sparkling

Q.13 Your Pinot Grigio tastes like wet wool. No, the vineyards don't contain sheep. Which wine fault can you detect?

Lightstrike

Q.7 Which region is celebrating its 50th anniversary this year?

Margaret River

Q.1 What does MW mean?

Master of Wine

Q.2 What does demi-sec tell you on a bottle of French wine?

Medium dry

Q.7 Italy is home to over a thousand native grape varieties but what is Chiavennasca more commonly known as?

Nebbiolo

Q.2 Which of the below would you expect to taste most similar to a Willamette Valley red wine?

Nuit-Saint-Georges

In the restaurant: How to order wine for the table — people pleasing and pairings Read more at https://www.decanter.com/learn/restaurant-order-wine-pairing-358185/#sIOgZFmSSwHeAPys.99

Ordering the wine for a table of friends, family or business associates can feel like a crushing responsibility. How do you keep your cool while second-guessing or placating the demands of those around you? If only you could remember what that article you read said about matching wine and seafood. Here's some advice from Decanter columnist Andrew Jefford, chief restaurant critic Fiona Beckett and wine writer and sommelier Emily O'Hare. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/03/How-to-order-wine-for-the-table-feature-630x417.jpg How to order wine for the table Take the stress out of it... Credit: Getty Images TAGS: How to order wine for the table 'People are unaccountably nervous about ordering wine — in a way they never are about ordering food.' Do the maths: One bottle of wine is 5 or 6 glasses Let the sommelier take the strain Stick to easy-drinking styles in a larger group Don't obsess over specific food pairings People pleasing Restaurant tables are often a meeting of different preferences, palates and moods — so how can you keep everybody happy when ordering the wine? Decanter's chief restaurant wine critic Fiona Beckett has a simple formula: 'I think the answer is not to stress too much about it. If there's two of you, you can obviously order by the glass. If there's four, I'd generally order a white and a lightish red.' 'Light and mid-weight reds tend to work best for this scenario,' said Andrew Jefford, Decanter.com weekly columnist and DWWA Regional Chair for France. 'It's one of the reasons why Burgundy tends to feature so prominently on many wine lists. Beaujolais can be very good, too.' Lighter styles, or mid-weight if the dish is has more richness, can be a good crowd-pleaser by making the wine part of the occasion but not the focal point. Obviously, if you and your date, or friends, are wine aficionados then the rules are different. Equally, don't expect to change the world. If the evangelist in you decides to order a special bottle to 'educate' others, then do so in the knowledge that you may be underwhelmed by the group's reaction. Cabotte: The best Burgundy wine list in London image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/03/How-to-order-wine-for-the-table-embed.jpg How to order wine for the table Take the pressure off ordering wine for a group...Getty Images / PeopleImages. And for larger parties? Emily O'Hare, former head sommelier and wine buyer at London's River Café shares her don'ts: Don't ask what preferences the table has, well maybe a show of hands for white or red, so you know how many bottles of each to order. Otherwise you may have to deal with fielding loud call 's for full-bodied wines, versus muffled squeaks for lighter styles. Don't choose wines that interfere or distract too much from the meal, such as those with very distinctive styles that may be too oaky or heavy. Don't try to assimilate everyone's tastes yourself. Hand that burden straight over to the sommelier and they'll shoulder it for you — they know exactly which wines work for big groups. And if not all the party is pleased at least they saw you getting a recommendation... Remember: One 75cl bottle of wine should yield 5-6 adequate glasses of wine, on average allow for 3 glasses of wine per person over the course of the meal. But be generous; there are few things worse than running dry - or worrying about it. Restaurant food and wine pairing 'If the sommelier tries to talk you out of it, they are demonstrating their unsuitability for the job' What if one guest orders the beef bourguignon and the other is set on the sea bream? Here's Andrew Jefford's refreshing take on restaurant pairing: 'Don't agonise over food-wine combinations; if you fancy a bottle of Bordeaux, even though you and your guest are having fish as a main course, or a bottle of Chablis with a steak — go for it. 'I simply order what I most fancy eating and what I'd most like to drink, that's what gives me most pleasure — even if the combination may seem bizarre to the sommelier. If the sommelier disapproves or tries to talk you out of it, they are demonstrating their unsuitability for the job.' In the restaurant: What to say to a sommelier - and hint at your budget Final golden rule 'People are unaccountably nervous about ordering wine — in a way they never are about ordering food,' said Beckett. 'Do you worry about which cheeses to pick off a cheeseboard? I'm sure you don't, so don't worry about the wine. Just find the styles of wine you like and ask for plenty of advice.' Written by Laura Seal for Decanter.com Read more at https://www.decanter.com/learn/restaurant-order-wine-pairing-358185/#sIOgZFmSSwHeAPys.99

Q.6 What is veraison?

Part of grape berry development, where they grow and the skins change color

Q.3 Which of these Old World appellations influences Napa Valley Cabernet Sauvignon?

Pauillac

Q.10 Mission is the Californian name for which grape variety that was traditionally planted widely in South America?

País

Q.9 Which of these has genetically most in common with a Californian Zinfandel?

Puglia Primitivo

Introducing appassimento wines from Veneto

Rich and textured, appassimento wines are a calling card for the region of Veneto in Italy. Here are some delicious examples to introduce you to the style... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/03/introducing-appassimento-wines-from-veneto-630x417.jpg Introducing appassimento wines from Veneto Appassimento grapes. Credit: Tommasi Family / Flickr TAGS: What is appassimento? Appassimento is central to the unique style of some of Veneto's best loved wines, including Valpolicella Ripasso and Amarone. It is the process of drying grapes in ventilated drying lodges (fruttai) over the winter months. Losing around 30% of their water content, the sugars and flavour compounds in the grapes are concentrated. In addition, acidity decreases while resveratrol and glycerin levels increase, lending balance, richness and a unique 'glossy' texture to the wines. Continued below... SEE ALSO: Andrew Jefford on the many guises of Valpolicella wines Five appassimento wines to try: image: https://decanter-prod-aws1-timeincuk-net.s3.eu-west-1.amazonaws.com/media/images/pasqua-passimento-bianco-598c23d5cbd84.jpeg Pasqua, Passimento Bianco, Veneto, Italy, 2015 Pasqua, Passimento Bianco, Veneto, Italy, 2015 Grown in the Valpolicella zone, Garganega grapes are partly dried, losing 20% to 30% of their weight before fermentation. The result is very unique, full of dried apricot and honey. This unusual process for dry whites adds a creamy, rich mouthfeel balanced by the bright acidity. This is crying out... POINTS 91 image: https://decanter-prod-aws1-timeincuk-net.s3.eu-west-1.amazonaws.com/media/images/masi-tupungato-corbec-appassimento-2013-5a53909148e0f.jpeg Masi Tupungato, Uco Valley, Tupungato, Corbec Appassimento, Masi Tupungato, Uco Valley, Tupungato, Corbec Appassimento, Here's one to stump your friends. Is it Amarone? Is it Argentinian Malbec? It's both! Made by the Argentinian arm of Amarone pioneer Masi and following the appassimento method, 70% Corvina and 30% Malbec grapes are dried on trays for 20 days to concentrate their sugars. They are vinified separately... POINTS 94 image: https://decanter-prod-aws1-timeincuk-net.s3.eu-west-1.amazonaws.com/media/images/renacer-milamore-lujn-de-cuyo-2015-5a53992025411.jpeg Renacer, Luján de Cuyo, Milamore, Mendoza, Argentina, 2015 Renacer, Luján de Cuyo, Milamore, Mendoza, Argentina, 2015 This wine is made in the appassimento method, where mainly Malbec and Cabernet Sauvignon grapes are dried on racks, losing 30% of their weight and concentrating the sugars. An unusual style that works well, with tart cranberry fruit, chocolatey notes and spice from 12 months of ageing. POINTS 90 image: https://decanter-prod-aws1-timeincuk-net.s3.eu-west-1.amazonaws.com/media/images/nero-oro-appassimento-terre-siciliane-2016-5a02f940b7b84.jpeg Nero Oro, Terre Siciliane, Appassimento, Sicily, Italy, 2016 Nero Oro, Terre Siciliane, Appassimento, Sicily, Italy, 2016 Made from Sicily's popular red grape, Nero d'Avola, the appassimento process enhances the flavours and textures of the wine to create a supercharged style. Fragrant dried cherry and violet aromas lead into an intense, ripe palate bursting with porty, plummy flavours, red fruits and vanilla. There's some astringency from the... POINTS 88 image: https://decanter-prod-aws1-timeincuk-net.s3.eu-west-1.amazonaws.com/media/images/the-fire-tree-nero-davola-appassimento-2017-5aaba47dd9f3f.jpeg The Fire Tree, Nero d'Avola Appassimento, Sicily, 2017 The Fire Tree, Nero d'Avola Appassimento, Sicily, 2017 Appassimento is the term for drying out the grapes before fermenting in order to achieve more texture, colour and intensity of flavour. It's a common practice in the area around Venice, where Amarone and some Valpolicellas are made like this, and so to find it in Sicily at this price-point... POINTS 88 Amarone is made from the fermentation of these appassimento grapes, and due to the concentrated sugars these wines can reach 15-17% ABV. This level of alcohol kills off the yeasts, leaving some unconverted sugars in the pomace (the residue from the grapes, including skins and pips). Recioto is made in the same way but fermentation is stopped early, leaving plenty of remaining sugars for sweetness. Valpolicella Ripasso starts life as a normal Valpolicella, but makes use of the Amarone pomace to add extra richness and texture to the wine. Once the Amarone has been made, the Valpolicella is poured (or 'repassed') over the pomace that is left behind. The remaining sugars kickstart a second fermentation which enhances the flavours of the Valpolicella as well as lending an Amarone-like richness and texture. In fact, Valpolicella Ripasso is often referred to as 'baby Amarone'. Read more at https://www.decanter.com/wine-reviews-tastings/introducing-appassimento-wines-from-veneto-357089/#UBEPFVhymDHteByy.99

Q.3 Which white varietal wine is Eden Valley best known for?

Riesling

Q.1 The Barossa Valley is famous for producing world class wine from which grape?

Shiraz

A transplant from Austria to L.A., Wolfgang Puck has a culinary empire that spans fine-dining, casual franchises, catering, kitchenware and more. What is the name of his flagship restaurant that holds a Wine Spectator Grand Award for its wine list?

The correct answer is: Spago Beverly Hills

Which is not a recommended cellaring solution for people who live in apartments or condos with limited space at a stable temperature?

The correct answer is: Store bottles in your kitchen, next to the stove.

What food to pair with Auslese Riesling? - Ask Decanter Read more at https://www.decanter.com/learn/advice/pair-with-auslese-ask-decanter-355167/#7upTU7kb50DcrlLQ.99

Sommelier Melanie Wagner has some ideas for this tricky match... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/02/pair-with-Riesling-630x417.jpg pair with Riesling TAGS: What to pair with Auslese Riesling? Danny Lloyd, London, asks: I love German Riesling, but never understand how to drink Mosel Auslese. It's too light for dessert and too sweet/acidic/lightweight for anything savoury. Do you have any suggestions? Melanie Wagner, sommelier, replies: There are many possibilities: sweet Mosel Auslese goes with aged hard cheeses, such as very mature Comté or Gruyère, that have a certain minerality in the form of salt crystals, as well as with several goat's cheeses. But I also like the combination of Mosel Auslese with desserts. It really depends on the degree of residual sugar in the Auslese, because the dessert shouldn't be sweeter than the wine. 10 rules of food and wine matching Matching Sauternes and Barsac with food Cheese and wine: The ultimate guide I would suggest a pairing with green apples, citrus fruits or strawberries - say a tart, perhaps with a rose-flavoured emulsion - or with marinated pineapple and coconut. In general think of 'green' fruits or components with high acidity and herbal aromas or floral notes. The vintage character, the vineyard and the style of each winemaker are very important in choosing which Auslese to pair with food, because the aroma of each wine will vary, as will the residual sugar. I can't give a generalisation; it really depends on the individual wine, so ask your merchant. For main dishes, Asian cuisine is a excellent partner for intensely spicy wines, but for this I'd prefer a well-aged Auslese, which gives not the fresh fruit notes of the Riesling but the complex herbal and typical petrol aromas that have the effect on the palate of reducing the simple taste of sugar. Read more notes and queries every month in Decanter magazine. Subscribe to the latest issue here Got a question for Decanter's experts? Email us: Read more at https://www.decanter.com/learn/advice/pair-with-auslese-ask-decanter-355167/#7upTU7kb50DcrlLQ.99

Q.4 Someone offers you a glass of red wine from from Moon Mountain District AVA. Where was it made?

Sonoma

Wine bottles are traditionally stored on their sides so the corks stay in contact with the liquid and don't dry out. What types of bottles can safely be stored standing up?

Sparkling wine bottles Screw-capped bottles Glass-topped bottles

When cellaring wine long-term, a humidity level of 50 to 80 percent is recommended so that corks don't dry out, weakening the seal. How can this level be achieved?

Spray wood racks and cellar walls with a mister from time to time. Place a pan of water on the floor. Install a humidifier.

Q.8 Which of the below would have most in common with a typical Syrah from Chile's Elqui Valley?

St-Joseph

Best known for his Napa fine-dining property converted from an old steam laundry building, this American chef cooks in a loosely French style and was a consultant for the Pixar movie Ratatouille:

The correct answer is: Thomas Keller

Which chemical property of a wine can help shape the structure and balance necessary for aging?

Tannins Acidity Sugars

Q.6 Which of these Australian wine regions is most suitable for producing high quality sparkling wine?

Tasmania

When cellaring wine long-term, what is considered the ideal storage temperature for bottles?

The answer is: 55° F

Which of these is NOT a reason to age wine in a cellar? More complex, savory flavors and aromas develop with time. Aging can soften a red wine's firm tannins, mellowing its feel. Aging reduces flaws such as cork taint. Older wines can increase in value or be used to commemorate special events.

The answer is: Aging reduces flaws such as cork taint.

Michael Mina is known for innovative practices such as serving plates meant to be shared ("social dining") and designing a menu around foods cooked in the traditional Moroccan tajine. Which tennis legend helped finance his restaurant group?

The answer is: Andre Agassi

What is considered ideal lighting for a wine cellar?

The answer is: At most, indirect lighting, minimally used

Which of these wines would NOT be expected to benefit from cellar aging? Classified-growth Bordeaux Vintage Port German TBA Riesling Beaujolais Nouveau

The answer is: Beaujolais Nouveau

This restaurateur has a New York-based hospitality empire with offerings for diners at all price ranges, from Eleven Madison Park and Maialino to Blue Smoke and the Shake Shack chain:

The answer is: Danny Meyer

Which French chef has starred in a string of TV series (including with Julia Child), authored 25 books on cooking and is a dean at the French Culinary Institute in New York?

The answer is: Jacques Pépin

Proprietor of 19 mostly Italian restaurant and market establishments in the U.S. and Singapore, including Del Posto, Babbo and Eataly in New York, which chef is known for his signature orange Crocs in the kitchen?

The answer is: Mario Batali

This chef pioneered an international style of Japanese cuisine, which can be experienced at his restaurants on four continents and two ships, most of which bear his first name—or his first name spelled backwards:

The answer is: Nobu Matsuhisa

Tom Colicchio, a cofounder of Gramercy Tavern and proprietor of the Craft chain, is probably best known as the head judge on every season of which Bravo reality show?

The answer is: Top Chef

Which of these is NOT a reason to age wine in a cellar? More complex, savory flavors and aromas develop with time. Aging can soften a red wine's firm tannins, mellowing its feel. Aging reduces flaws such as cork taint. Older wines can increase in value or be used to commemorate special events.

The correct answer is: Aging reduces flaws such as cork taint.

Which chef was at the forefront of the "locavore" farm-to-table movement with the opening in 1971 of Chez Panisse, now an establishment in Berkeley, Calif.?

The correct answer is: Alice Waters

Which of these wines would NOT be expected to benefit from cellar aging?

The correct answer is: Beaujolais Nouveau

With his flagship eponymous restaurant in New York and outposts from Beijing to London, this French transplant made his name at Le Cirque; now one of his menus lists the priciest burger in Manhattan:

The correct answer is: Daniel Boulud

A pioneer in the field of molecular gastronomy, although he prefers not to use this term for his cooking, this chef became famous for his 30-course meals at El Bulli, near Barcelona:

The correct answer is: Ferran Adrià

At his eponymous Chicago restaurant, a Wine Spectator Grand Award winner since 1993, Charlie Trotter earned some attention and controversy when he decided to stop serving this food for ethical reasons:

The correct answer is: Foie gras

Q.3 If a white wine has gone through "malolactic fermentation" , what taste characteristics would you expect?

The wine would be softer, as the type of acid would have changed.

Posted May 11, 2007 This white is bold and spicy, with ginger and graham cracker on the nose, followed by notes of brioche, mineral, lemon zest and chamomile. The long finish shows great acidity.

Varietal This is a very distinctive wine. The notes of ginger, graham cracker, brioche and chamomile are not used as often to describe white wines as the more typical lemon zest, spice and mineral descriptors. We also know it as a bold style with good acidity. With the combination of these unique characteristics it will be easy to eliminate the grapes that don't fit. Albariños are usually light-bodied, and often lean toward crisp in style, which doesn't seem like a good match with our bold and spicy white. And while the mineral notes might match, the floral descriptor in our note is chamomile. We're missing the fruity floral character (for example, apple or orange blossoms) that Albariños are known for, and so we move on. Pinot Gris can show juicy acidity, but none of the grape's typical flavor range—honey along with peach and apple or (sometimes) tropical fruit notes—is found in our tasting note. Viognier deserves some consideration, as it can be bold and spicy, and ginger and mineral are a particularly good fit. But as with Pinot Gris, we're missing some typical flavor descriptors—peach, honey and anise. And while Viogniers can have good acidity, they're usually a bit fatter and more lush than our wine. Sauvignon Blanc, with its zingy acidity, grass, gooseberry and citrus flavors, doesn't match our wine. That leaves Chenin Blanc. Alone, chamomile, ginger and lemon zest all point to Chenin Blanc, but together in a tasting note these characteristics are a big tip off that you're looking at a Chenin. Chenin Blancs are known for their racy acidity and full-bodied, bold framework. This wine is a Chenin Blanc. Country We can quickly cross Australia, New Zealand and Spain off of our list. Chenin Blanc is occasionally made in a dessert wine-style in Australia and New Zealand, and it's very rare in Spain. France is a strong option. Chenin Blanc is native to France's Loire Valley, where the appellations of Vouvray, Savennières and others produce excellent dry wines, but also amazing and long-lived dessert wines. But South Africa must also be considered. South African Chenin Blanc is known locally as Steen, and it is the country's most widely planted grape. Like France, wines are made in both dry and sweet versions. Generally speaking, Chenins from South Africa show more richness and texture while their French counterparts are a bit more elegant and they typically highlight the grape's fruit flavors. Our wine is bold and spicy with lots of rich and concentrated flavor up front and through the mid-palate. This Chenin Blanc is from South Africa. Age As with many white wines, Chenin Blancs are released into the market quickly. They're meant to be drunk within a few years of their vintage, while the acidity still gives them the refreshing character that makes them enjoyable. Of the recent South African vintages, 2005 stands out for its dry season, and the white wines were picked under cool conditions resulting in a juicy acidity, such as we see here. This Chenin Blanc is from 2005, making it just two years old. Appellation The only South African appellation on our list is Stellenbosch. When you think of Africa, you might think of deserts and arid conditions, but Stellenbosch benefits from moderate summer temperatures, cooler mountain vineyards and a refreshing breeze from the water. This area is South Africa's premier wine producing region, where the grapes enjoy a long growing season. This Chenin Blanc is from Stellenbosch. Wine It's the Mulderbosch Chenin Blanc Stellenbosch 2005, which we rated 90 points in our March 31, 2007, issue. The wine retails for $14 and there were 4,700 cases made. For more information on the wines of South Africa see James Molesworth's South Africa tasting report.

Posted June 07, 2007 This white is balanced and steely, offering concentrated lemon, apple, straw and mineral aromas and flavors. Tight and focused, it picks up spice accents on the finish. Will blossom in due time

Varietal This white wine has a lot going for it: bold and intense, yet balanced. It's distinctive, which will help us eliminate some of our options, but we have to pay close attention to the description so as not to be misled. We're looking for a wine with intense fruit flavors, fine steely mineral notes—which speaks to an austere style—and a firm, yet harmonious body coupled with good acidity. Also, the absence of toast and vanilla notes tell us that this wine is unoaked. The first wine we can cross off is Grüner Veltliner. Like our wine, the grape has good acidity, but Grüner's unique flavor profile of cracked white pepper, lentils and tobacco doesn't match up. On the other side of the spectrum, Marsanne can exhibit a similar flavor profile as our wine. The orchard fruit flavors are a good fit, but it lacks the acidity and mineral notes found in our wine. Sauvignon Blanc is known for its fresh acidity and its striking fruit flavors, and it may even show a mineral side when grown in certain soils, like those of Sancerre. However, the gooseberry, grapefruit and herb flavors and aromas common to Sauvignon Blanc are missing from our tasting note. This leaves us with our two most likely candidates: Riesling and Chardonnay. Riesling is very distinctive, framing peach, apple, citrus, floral and mineral notes with the grape's naturally high level of acidity. Riesling does best when grown in cool-climate, hillside vineyards with direct sunlight, such as those found in France's Alsace and Germany's Mosel regions. In these locales, the grape produces racy wines, with petrol and spice accents. This is a close match, but our wine does not show any petrol or peach flavors, and its straw note doesn't match Riesling's floral notes. This leaves us with Chardonnay. A complex and adaptable grape, Chardonnay can create bold, complex wines with intense fruit flavors and aromas of apple, pear, citrus and spice. The grape is heavily influenced by the climate and the soil upon which it is grown, as well as by the vinification methods used during production. In many regions the grape can pick up mineral notes from the soil, sometimes described as steely or flinty. Put all of these characteristics together, along with the grape's tendency to retain high acidity and a leaner body when unoaked, and we've clearly got our wine. This wine is a Chardonnay. Country Because of Chardonnay's adaptability to a variety of climates, it is produced in almost all of the world's wine regions. This can make it difficult to determine its country of origin. The grape's tendency to pick up traits from the soil and climate and the production methods preferred in different countries help us narrow down our choices. Germany and Austria should be the first countries crossed off our list. Chardonnay is grown in both countries, but the acreage is too small to make either a reliable choice. Australia produces a limited number of unoaked Chardonnays, but the fruit profile tends to show tropical fruit in the country's warmer climates and riper melon and citrus flavors in the cooler regions. And for the most part, Australian Chardonnays are usually oaked, and rarely show a strong mineral character. California is a more likely choice. Californian Chardonnay can be bold, ripe and complex, but again, the general trend is to use oak barrels for fermentation and aging. These vinification techniques create big, well-oaked wines, often lacking the subtlety and depth that our wine shows. France produces very fine wines made from Chardonnay, especially in Burgundy, the grape's traditional home. Large, older oak barrels (that impart less distinctive oak flavor) are more common in Burgundy, and some parts of the region, such as Chablis and the Mâcon, are well-known for their unoaked versions of the grape. In general, the limestone-based soils and continental climate of Burgundy produces full-bodied, dry wines with great depth, intense fruit character and mineral notes—all matches for our wine's description. This Chardonnay is from France. Age The concentration and richness of the Chardonnay-based wines grown in Burgundy mean that in a good vintage, the best offerings from the region can age for many years. Our wine shows fresh, not dried, fruit flavors, and lacks the nutty character we would expect in an older Chardonnay. This allows us to rule out both of the older age categories. For the last two age ranges, we should look at the balance and austerity in our wine. 2005 is the current release for white Burgs. 2005 was a warm year and created wines with ripe fruit, which is at odds with our wine's austerity. If we look at the vintages in the 3-5 year range, we notice that the 2004 vintage was cool through the summer, but saw excellent weather during harvest. This produced crisp, mineral-driven wines with intense flavors and a particularly steely style. This wine is from the 2004 vintage, making it 3 years old. Appellation With the information we have, determining the wine's appellation is fairly straightforward. We have two choices in Burgundy: Pouilly-Fuissé and Chablis. Pouilly-Fuissé is part of the larger Mâcon area, located at the southern end of Burgundy, close to the Beaujolais border. The Chardonnay here receives more sun than that of Chablis, and the wines tend to be much fuller-bodied and riper. Chablis is located further north of the Côte d'Or, 100 miles from Beaune, and it is exclusively planted with Chardonnay. The climate is generally cooler, with long, hard winters and relatively hot summers. Chardonnay vineyards planted in Chablis are unique due to the region's special Kimmeridgian clay, a calcareous soil with a high proportion of marine fossils. The Kimmeridgian clay imparts mineral qualities to the area's firm, steely white wines. Typical flavors can range from apple, citrus and flint to flavors reminiscent of stone and hay. Our wine's firm structure, the hay and mineral accents and the intense flavors all match the qualities of wines from Chablis. This wine is a Chablis. Wine This is the Olivier Leflaive Frères Chablis Côte de Léchet 2004, which rated 92 points in the Sept. 30, 2006, issue. It retails for $35, and only 50 cases were imported. 2004 was an outstanding year for white Burgundy, particularly in Chablis. For more information on 2004 Chablis, see Bruce Sanderson's white Burgundy tasting report. —Augustus Weed, assistant tasting coordinator

Posted May 25, 2007 Aromas of plum, dark cherry, flowers and citrus. Full-bodied, with fabulous fruit and velvety tannins. Everything in the right place.

Varietal We have an elegant wine this week, with fresh floral and fruit character on a well-structured palate. Let's see where the fruit character takes us. Plum, dark cherry and citrus notes don't sound much like Cabernet, a variety whose principal fruit character is usually currant-based. So we can quickly eliminate Cab. Moving on to Grenache, we're missing the typical beefy and spicy fruit notes of this grape. Also, the floral descriptor in our tasting note would be unlikely from Grenache. In the case of Syrah, the plum and dark cherry are not out of character, but it would be more likely to marry these with a hint of tar rather than citrus. As for Pinot Noir, the essential fruit character we have here will do, but the full body and velvety tannins are a bit too much for the typically medium-bodied Pinot. This leaves Sangiovese, and here we hit the center of the target. Plum, cherry and floral notes are good matches for the variety, and the citrus note hints at the decent dose of acidity that normally marks Sangiovese. This wine is a Sangiovese. Country There are only two real contenders here: Italy and California. Sangiovese has made some progress in parts of California, but it rarely achieves the level of quality that our wine's note suggests. We should look to Italy, the native homeland of Sangiovese. It is grown in many regions of the peninsula, but peaks in the central region of Tuscany. This Sangiovese is from Italy. Age Very young Sangioveses, without any oak aging, are fresh, fruity and easy to drink on release. Doesn't sound like our wine. At the other end of the spectrum, Sangioveses that are 10 years or older usually develop secondary aromas of sous bois or sometimes leather. We can guess that a Sangiovese exhibiting the stature of our wine will have spent some time maturing in oak. Yet there is no mention of any oak-related aromas and flavors, such as vanilla, toast or even coffee. It's likely then that the wine has also spent some time maturing in bottle, where such aromas and flavors tend to dissipate over time. Our best bet is the 6- to 9-year-old bracket. This Sangiovese is from the 2001 vintage, making it 6 years old. Appellation We have two choices here: Chianti Classico and Brunello di Montalcino. Sangiovese is the primary grape variety in both appellations, as it is for many of Tuscany's best-known reds. Chianti Classico is in the center of Tuscany, between Florence and Siena. Sangioveses from this area are generally lighter in body and usually made for earlier drinking. The hill-top town of Montalcino is just south of Siena, and the Sangiovese clones grown in this area are known as Brunello. These wines are typically more solid and built to age. They spend two years in oak before bottling and are released after five years (six years in the case of Brunello riservas). This is a recently released Brunello di Montalcino riserva. Wine It's the Gianni Brunelli Brunello di Montalcino Riserva 2001, which was reviewed at 96 points in the April 30, 2007, issue. Only 400 cases were made, and it retails for $120. The 2001 vintage was a great year in Tuscany, above all in the area around Montalcino in the south of the region, the home of Brunello. Gianni Brunelli was one of the many producers here that made their best wine ever in 2001. For more information, see James Suckling's Tuscany tasting report.

Q.14 Which region of Italy is the Dindarella grape grown?

Veneto

Q.6 On bottles of Cognac, what does VSOP stand for?

Very Superior Old Pale

Is snow good for vines? - ask Decanter Read more at https://www.decanter.com/learn/advice/snow-vines-is-snow-good-for-vines-352859/#yZkMDBT63fprbWl4.99

What happens to vines in the snow... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/01/Snow-vines-630x417.jpg Snow vines Snow in vineyards in Etna. TAGS: Is snow good for vines? - ask Decanter There are obvious risks and concerns for vineyards when it does start to snow. Vine cells can't function at below 10°C, and vines can die from getting too cold if the temperature continues to fall too far below zero. Can a wine get too cold? - ask Decanter Winter frosts are often a risk in cool climate regions, like Chablis - and effects are taken to prevent the risk of frost, including using sprinklers, heaters and wind machines in the vineyards. In the Ningxia region in China, vines are buried deep into the soil to protect them from the very cold temperatures that can reach minus 35 degrees celsius. Last spring, Burgundy and Champagne were hit by bad frosts, and in 2013, blizzards wrecked vines in the Abruzzo region in Italy. How to tell if a wine is warm or cool climate - ask Decanter However, at Gambino Vini, in Etna - where there is snow in their vineyard once a year - they argue that snow itself can have its advantages for their vines. 'Snow on plants may have a freezing effect or a burning effect, but the snow has some benefits for the soil,' they told Decanter.com. How old is too old for vines? - ask Decanter 'Firstly, it meets the need for cold of the plant itself, which collects chilling units - meaning a better germination and then a good vintage.' 'It also brings nitrogen from the atmosphere to the soil, and melts into water deep into the soil.' 'Finally, the snow prevents the soil from freezing and helps keep the temperature around zero °C.' With the recent snow in southern England, Emma Rice, head winemaker at Hattingley Valley in Hampshire, said that as the vines are currently dormant, the snow wasn't anything to worry about. 'In fact, a bit of snow might kill off any unwanted disease that could be lurking around.' 'It would need to be much colder - more like -10°C - for a sustained amount of time to be an issue.' Read more at https://www.decanter.com/learn/advice/snow-vines-is-snow-good-for-vines-352859/#yZkMDBT63fprbWl4.99

What is the point of heavy bottles? - Ask Decanter Read more at https://www.decanter.com/learn/advice/boycott-heavy-wine-bottles-ask-decanter-355457/#hUgTk8iAFtms8yk7.99

What is the point of heavy wine bottles? Not larger format, like magnums, but the 750ml bruiser bottle that appears to weigh nearly as much when empty as full and which defies you to pour using a single hand... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/02/hevy-wine-bottles-630x417.jpg heavy wine bottles TAGS: Should we boycott heavy wine bottles? - Ask Decanter This article is edited from the original 'Burning Question' piece published in Decanter magazine in 2014. Quotes below are from 2014. It was written by Chris Mercer and has been edited for Decanter.com by Eleanor Douglas. Such bottles also have diva tendencies in cellars, often requiring special racks, and there are questions over how environmentally friendly they are. Ian Smith, commercial director at UK restaurant, bar and retail supplier Matthew Clark, believes that more consumers are becoming aware of environmental issues but that there is a stronger cost argument for cutting bottle weight. 'Leisure spending is under pressure and our restaurant customers are looking to keep wine prices down while maintaining margins, as operating costs increase. 'Heavier-weight bottles are expensive and increase the price on a restaurant list significantly.' But he said many drinkers still judge quality by bottle weight, which means lighter bottles have an image problem in the world of fine dining in particular. 'With the above in mind, Matthew Clark continues to work on the presentation of lower-weight, lower-cost, environmentally friendly bottles,' he said. Tatiana Fokina, CEO of luxury wine retailer Hedonism in central London, said that there's nothing wrong with consumers liking a bottle 'with presence' on the table. 'With so many wines available, the strength of a good bottle and label is often a winning formula. Wine is quite a tactile product and people like nice thick glass; it has a feel of history and heritage. 'While the heaviest of bottles can be a little ridiculous, we believe these bottles are certainly around to stay for a while yet.' However, Chris Hatcher, chief winemaker at Wolf Blass, owned by Treasury Wine Estates, said that the extra cost of heavy bottles might be money better spent on the wine itself at some estates. 'A premium wine needs a premium package, but with some of those types of bottle the wine doesn't always live up to [the image],' he said. 'The wine is the most important thing. I tell our accounts department that if it's a question of [cutting] cost, it has to be the packaging before the wine.' Give us your views in the comments section below. Answers were taken from the Burning Question in Decanter magazine, December 2014. Read more notes and queries every month in Decanter magazine. Subscribe to the latest issue here Got a question for Decanter's experts? Email us: Read more at https://www.decanter.com/learn/advice/boycott-heavy-wine-bottles-ask-decanter-355457/#hUgTk8iAFtms8yk7.99

In the restaurant: How to complain about your wine — and get the right result

What kind of restaurant diner are you? Would you complain if you had a problem with the service? Or would you smile politely while clenching your fist under the table - in a classically British, non-confrontational manner? Sommelier Emily O'Hare gives advice on how to flag up a faulty wine, and what to expect from the restaurant when you do... How to complain about your wine TAGS: How to complain about your wine As former head sommelier and wine buyer at London's River Café, wine writer Emily O'Hare has been on both sides of the table when it comes to dealing with a faulty bottle of wine in the restaurant. Here are her four stages of making a complaint: 1. If you think the wine may be faulty— ask the wine to be checked by a sommelier to get a second opinion. Remember: the customer is offered the first taste of the bottle, and it's solely up to them to decide if it warrants complaint, or at least a second opinion. Finding fault with a wine can be as technical as detecting microbial taint, or as instinctive as knowing when the milk's off — as the paying customer you have the right to challenge its condition. 2. The sommelier might say: 'Let me decant this for you', as some wines do have a bit of a stink when first opened. Agree for them to go ahead and see what happens; it is only fair to give the wine a moment to breathe. Serving wine quiz - test your knowledge 3. You might still feel unhappy about the wine after it's spent some time in the decanter. If so, then you should ask the sommelier to take another look. In the restaurant: What to say to a sommelier - and hint at your budget 4. If the sommelier is a good one: they will offer to open another bottle — they will do this if they agree with you and it's clear you know what you're talking about. If they think you're less experienced, they'll encourage you to take another look at the list and order a different wine. Final golden rule Keep in mind that you're not criticising the restaurant, unless poor storage was involved. The wine could have gone awry at many points on its journey from the vine to the table, and it's a matter of course that the occasional bottle should need be returned and replaced with another. Written by Laura Seal for Decanter.com

In the restaurant: How to complain about your wine — and get the right result Read more at https://www.decanter.com/learn/how-to-complain-about-wine-363068/#lCsIsFKgG131ppfe.99

What kind of restaurant diner are you? Would you complain if you had a problem with the service? Or would you smile politely while clenching your fist under the table - in a classically British, non-confrontational manner? Sommelier Emily O'Hare gives advice on how to flag up a faulty wine, and what to expect from the restaurant when you do... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/03/Complaint-630x417.jpg How to complain about your wine TAGS: How to complain about your wine As former head sommelier and wine buyer at London's River Café, wine writer Emily O'Hare has been on both sides of the table when it comes to dealing with a faulty bottle of wine in the restaurant. Here are her four stages of making a complaint: 1. If you think the wine may be faulty— ask the wine to be checked by a sommelier to get a second opinion. Remember: the customer is offered the first taste of the bottle, and it's solely up to them to decide if it warrants complaint, or at least a second opinion. Finding fault with a wine can be as technical as detecting microbial taint, or as instinctive as knowing when the milk's off — as the paying customer you have the right to challenge its condition. 2. The sommelier might say: 'Let me decant this for you', as some wines do have a bit of a stink when first opened. Agree for them to go ahead and see what happens; it is only fair to give the wine a moment to breathe. Serving wine quiz - test your knowledge 3. You might still feel unhappy about the wine after it's spent some time in the decanter. If so, then you should ask the sommelier to take another look. In the restaurant: What to say to a sommelier - and hint at your budget 4. If the sommelier is a good one: they will offer to open another bottle — they will do this if they agree with you and it's clear you know what you're talking about. If they think you're less experienced, they'll encourage you to take another look at the list and order a different wine. Final golden rule Keep in mind that you're not criticising the restaurant, unless poor storage was involved. The wine could have gone awry at many points on its journey from the vine to the table, and it's a matter of course that the occasional bottle should need be returned and replaced with another. Read more at https://www.decanter.com/learn/how-to-complain-about-wine-363068/#lCsIsFKgG131ppfe.99

What gives a wine 'length'? - Ask Decanter Read more at https://www.decanter.com/learn/advice/gives-wine-length-356772/#C57pik9XzOHlfJCP.99

What's going on at the finish and why does it matter? Sarah Jane Evans MW sheds some light on the subject in this bite-size article. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/03/wine-length-630x417.jpg wine length TAGS: What gives a wine 'length'? William Ross, by email, asks: What gives a wine 'length'? Is there a scientific reason behind why the flavours of some wines linger in the mouth longer after swallowing than others? Sarah Jane Evans MW, co-chair of the Decanter World Wine Awards, replies: A wine's length is one indicator of its quality and the taster always needs to give time to assess this. It's often difficult to step back mentally in a busy tasting, or in the middle of a meal, to do this though. It's the final stage of the sensory assessment, after considering the appearance, aroma and palate, when you look at the balance and length. Some people will also refer to this stage as the 'finish'. How to write wine tasting notes Reading tasting notes Tasting notes decoded Length doesn't depend on the grape variety, the youth of the wine or the use of oak. It comes from the interaction of many different flavour compounds with colloids. Colloids are tiny particles which are not removed after fining and filtering, and they consist of pectins, phenolics and tannins. The resulting slow release of the flavour compounds creates the perception of length of flavour that you have observed. Editor's note: Probably the best way to understand this is to develop a relative scale; which means practical research. Think about the after-taste of the wine. Does it disappear quickly or do flavours linger? Which flavours stick around? Read more notes and queries every month in Decanter magazine. Subscribe to the latest issue here Got a question for Decanter's experts? Email us: [email protected] or on social media with #ask Read more at https://www.decanter.com/learn/advice/gives-wine-length-356772/#C57pik9XzOHlfJCP.99

Q.8 You are visiting Melbourne and drive an hour east to visit this historic wine making region set up around an old cattle station. Where are you?

Yarra Valley

Q.9 Where is this Rubik's Cube-style, wine visitor centre being built?

d'Arenberg