Blending….is like a game of chess.

As I love to play chess, I spend many night playing 5 minutes (each) games against immediately available and eager opponents in Tokyo, Seattle, Sidney, Montevideo, Des Moines etc through the ChessCube.com platform trying to improve my chess ranking, and uphill battle but it’s like an addiction and keeps the gray matter flexible, I am told….As a chess player I understood what the winemaker meant when he wanted to make a clear stating that blending wines is like playing a game of chess, one makes a move which always results in a new situation on the board and the player must wait for what the reaction will be.

Blending goes also in stages until you reach a final product when the winemaker feels the best expression of the house style; of the terroir of the estate, has been reached. Blending is actually more about the house style should be recognizable throughout the consecutive harvest, year after year, notwithstanding differences in qualities and/or quantities, as a result of good, bad or even disastrous  harvests due to for example early frosts, hail, drought, etc etc.

Blending is the process of tasting, everlasting intense tasting of all the different wines made available to the winemaker at one point in time. This does not mean that blending the best wines will create a great wine, blending is like haute cuisine, some ingredients are used and remain present but in a discrete way but other will stand out, excel and shine through distinctly.

There are many ways to blend but it is safe to say that each Chateau/wine producer have their own tactics formed through decades sometimes centuries of experiences, empiric observing, testing to find or better strike the perfect balance. Balance not only in the grape selection but also in “employing” of the right experts, equipment like presses etc., the timing, choice of cellars etc. I would like to call this the art of blending. Namely to find, to create the optimal circumstances to blend.

The process of blending starts with blind tastings as the terroirs, the grapes originated from, should be kept unknown to the tasters. As a rule tasting is done by around 4 people, not too many organized in a strict way. Too many opinions will lead to confusions. What tasters mainly ­­– roughly spoken as not to get into the nitty gritty fo the built up of different house styles, as Palmers rules of tasting are not Giscours’ – looking at is:

·         Tasting according to tannin; they look for finesse and subtlety, for example some Merlots produce a lot of it;

·         The look for complexity not power for example Cabernet Franc, it should not have a too pronounced vegetal character;

·         Cabernet Sauvignon which is often the dominant part of a blend, it should have structure, acidity and focused fruit with ripe but linear tannins.

During this process the tasters are already looking for possible combinations to work towards the house style by selecting the combinations which blend together.

First they select the Grand Vin, the second, the third blends. On average the total blending process takes two to eight hours depending on the size of the relative chateau/estate/vineyard and how many separate base wines they have made. When they have decided on the final blend, the “finished” wine is aged for a year in wooden barrels/barriques. They regularly test/taste and make intermediate changes if and when so (by consensus) required…finishing touches, if you like!

Left over wines, not any longer required for the by now required and established final blend(s) are sold into the trade or are sold for distillation (liquors, alcohol etc.)

Normally the “en primeur” tastings are in April and at that time the final blend(s) will be officially presented.

In one of the latest developments – in the wine trade, being a seasonal agricultural trade this means the last five years or so, it was permitted in the Medoc to blend up to a maximum of 15% of other, earlier years vintages to blend into the final wines. This within the existing local AOC regulations, in this example the Medoc AOC regulations. This gave quite a stir! Some will do it, other will not. I will spare the attentive readers the relative argumentations of the various participants in the never to be ended discussion, but at this point in time everybody has the freedom to do so.

This idea is not a bad development as it enables winemakers to blend different vintages which will complement each other and bring added freshness to an older vintage by adding  younger wines, this is an interesting concept and also brings an extra possibility to keep conformity in the establishment of a house style adhered to throughout the years.

The above means of course that the tastings in April are not all “en primeur” tastings any longer as older vintages might have been brought into the “mix”. On the other hand Bordeaux wines are made to age anyway so “en primeur” tasting is less important than for a commercial “en primeur” tasting of a Beaujolais made ready for immediate shipment to Japan.

Finally whilst writing this blog on the subject of blending I came across a German wine proverb:

“Wer nicht ehrt diesen Wein, verdient nicht ein Mensch zu sein”!

(One who does not honour this wine, does not deserve to be a human being)….there are some top blends which qualify under the “spirit” of this proverb and could originate from the borders of the Rhine and Mosel rivers and in my book should always be always white and young/fresh/fruity (Riesling), I am sure this choice of taste will let this “Mensch” continue to walk freely in places like Cochem and Bernkassel. Places where these days not only excellent wines are made but perfect German cuisine is also very much the talk of the town.

13 Reasons Why You Should Buy Wine Online

The Internet is popularly used to shop for clothing, shoes, and other items. But, shopping for wine online is still something that a lot of people are apprehensive about.

Selecting and purchasing that ideal bottle of wine has long been considered an art. Traditionally, people would do their research, take their time to choose what they believe to be the perfect wine, and eventually learn to make the right choice. 

But, this process requires some trial-and-error. If you were not sure about making a choice, you would have to trust the word of the salesperson, or go with whatever is in stock. But, online shopping has now changed the way you can shop for wines.

Here are 13 reasons why you should consider buying your wine online:

1. Find Lower Prices: Since you are essentially cutting out the intermediary, you can buy wines at fantastic prices. The market is very competitive, and you can surely find a bargain. 

2. Discover Cult Wines: Our team selects from our partners every month hard to find wines. We feature every week new cult wines in our market. Check out are last release: 2000 Colgin Tyschon Hill Vineyard Cabernet

3. Find Boutique Wines: Small-production, hard-to-find, award-winning wines from California's among other States best small wineries. We are partnering every week with new wineries. 

4. Read Reviews: At VintoVino, you can read what other customers have had to say about the wines. These reviews are usually very helpful for first-time wine-buyers to make informed choices. 

5. Learn About Wine: You can educate yourself about wine from the vast pool of knowledge available on the Internet. You can learn about selection, food pairings, types of wine, and anything else that you would like to know about. 

6. Find Variety: If you go to a local liquor store, you are often restricted to choose from the selection that they have. Online, you will have more wines to choose from, and more time to read up about them and pick the perfect one. 

7. Compare Prices: With more selection and plenty of reviews, you now have the freedom to compare your wines before you buy them. You can find fine wines at unbeatable prices with just a bit of research and exploration. 

8. Learn About Wineries: You will find out exactly where your bottle of wine was made. You can find almost all the information you want about the winery. It is almost like taking a wine tour from the comfort of your home. 

9. Have Wines Shipped to Your Home: You will no longer have to drive down to the store just to get a bottle of wine. When you shop online, your selection is delivered straight to your home. Many online stores offer free shipping too. 

10. Create Personalized Bottles: Here is a new feature that you will never find at the local store - personalized wine bottles. With the Internet, you can buy wine with personal labels designed especially for you or your loved ones. 

11. Gift Wine: Give the gift of a special bottle of wine at any time of the year. With online wine selections, you can have bottles and gift baskets sent straight to the doorsteps of your near and dear ones. 

12. Shop for Accessories: As long as you are online, you also have access to any wine accessories that you need. This includes wine glasses, openers, coolers, stoppers, and racks.

13. Share with Friends: We make wine more accessible and social because wine isn’t just a product it’s an emotion that’s better when shared. 

With the newfound popularity of online shopping, buying wine is becoming a completely different experience. Gone are the days of guessing and buying blind. The wonderful world of wines is now just a few clicks away.

Thank you for your time and let’s connect on VintoVino!

Classic Varieties of Grapes

Grapes can be grown in an astounding number of varieties.
The type of grape you choose for your wine can have a large influence on the color, flavor, and overall body if the wine. Every variety of wine is named after the specific variety of grape it is produced from. Wines that have a minimum of 75% of a single variety of grape are allowed to carry the name of the grape.

Mentioned below are some classic types of grape, and the characteristics that make them unique:

Chardonnay: One of the most common white wine grapes, chardonnay is mainly grown throughout France. It is widely cultivated in the Chablis, Champagne, and Burgundy regions of the country. 

It can also be found in the cooler parts of California and North America. It is usually aged in oak barrels, to impart it with strong aromas and flavors. Known for its fruity characteristics, and imbibing the barrel flavors, the wine takes on a buttery, creamy component.

Pinot Noir: This popular variety of grape variant grows in the Burgundy region in France. The red wines made with this grape are much lighter than Merlots and Cabernets. 

Best suited for cooler regions of the world, Pinot Noir tends to be difficult to grow along the west coast of North America. This grape often adds flavors of mint, cherry, truffles, raspberry, and sometimes even gamey odors.

Cabernet Sauvignon: Considered one of the noblest grape variants available, along with Cabernet Franc, Merlot, and others, this grape is perhaps one of the most popular in the world.

Grown mainly in the Bordeaux region of France, wines made from this grape are considered to be classics. Intense and complex flavors that require aging of five to ten years make this grape one of the most coveted among wine-lovers. With flavors including blackberry, black-currant, and mint, many countries have started cultivating Cabernet Sauvignon. Countries like Italy, New Zealand, Chile, Argentina, and Australia have started growing them in an attempt to meet the

demand for this wine.

Merlot: This classic grape is widely planted in and around France’s Bordeaux region. The red wine produced from this grape resembles Cabernet Sauvignon and is often blended with it.

Merlot, however, tends to have softer, gentler tannins, and is less intense. It also matures much earlier than Cabernet Sauvignon, which accounts for the difference in flavors. In the United States, Merlot grapes are grown in Long Island as well as Washington. Around the world, countries like New Zealand, Argentina, and Chile successfully cultivate these grapes every year.

Sauvignon Blanc: Another timeless white-wine grape, Sauvignon Blanc grows well in the French eastern Loire and Bordeaux regions. It is also grown widely in the United States, though its production is seeing a downfall as more wineries favor Chardonnay. In the last few years, New Zealand has successfully grown this grape as well. With herbaceous, grassy flavors in temperate regions, and citrus flavors in warmer climates, this grape is used in the production of a variety of interesting wines.

Taragui – Argentinian grown tea

Argentinian tea to awake after a night rest, hopeful it was a deep sleep from which one can not remember any dreams, usually these happenings occur around a campfire during which its last hours was reduced to a smothering layer of wood ashes. The first Gaucho to rise has to live up to the duty to save the fire and prepare the Taraqui this to start the day fresh and in the right spirits to mount the small polo type of horses for another long day in the saddle.

The observant reader will notice immediately why the Argentinians have the best polo players in the world, right it comes naturally with guarding enormous herds of cows and steers.

Apart from getting the gauchos awake the non-gaucho world discovered the diet quality’s of Taragui, as it appears to burn fat in human bodies, in the Argentinian country life coffee does not exist as Taragui is deeply embedded as a substituted for beverage the rest of the world outside the pampa’s use to drink.

This South American part of the world have the Pampa’s and Patangonia, not the Buenos Aires world, the world of the days that Argentinian life was centred around the huge refrigorificos, where a cow enters a life and leaves canned as corned beef, the massive slaughterhouses were the immense herds were driven to and were around on the Pampa’s guarded by the real Che’s, even so these Che’s were already Che’s before Che Guevara even teamed up with the Castro Hermanos. It always strikes me how few people know that Guevara was indeed Argentinian born, I even made reluctantly some betting money with some people stubbornly certain that he was Cuban, Bolivian, Columbian etc. that I had to take their money to be able to leave a bar or restaurant.

I always felt travelling up the Argentinian wine regions through the plains that the Gauchos are more authentic to Argentina than the Tango, Isabel Peron or what have, they are in fact the first blackbone of the nation the true grit this country was built on, to give people like this a needed kick, as a product one must wave a different cup of tea, I feel one should appreciate and treat Taragui as such.

My favorite Argentinian wine is Malbec produced by Lagarde. These red wines are in my opinion one of the best from Argentenian soil. I strolled once after a late night wine tasting session through the Lagarda vineyards around 4 to 6 weeks before estimated harvest time, it must have been substantially after midnight and it was a cool Mendoza night with a full moon and extremely starry sky – a night as I have seen many times on both sides of the Southern Andes. I walked through the part of the vineyards with the oldest Malbecq vines enjoying the calm and beautiful surrounding nature and had the amazing experience that the pebbles covering the vines roots were still radiating the heat they had taken from the burning South American sun all day, in fact I could feel the heat coming from theses pebbles straight onto the skin of my face.

Of course I have had this experience before but never so late and night and so intense.

If you are interested in discovering the rich Argentinian soil which produces fine Malbec grapes we can recommend following wines on VintoVino

• A 2010 Fingerprint Red Blend by Hand Of God Wines: 2010 Malbec Hand Of God Wines
• A 2011 La Fraccion Malbec: 2011 Malbec by Fraccion

Birds of prey and the Portuguese wine culture.

What I like most about Portugal is its geographical location and nature, not so much its language or even its people. To state this on my blog appears to be a negative start of sales prose for wine but on the other hand the Portuguese lie foremost their own wines, and as a reasonable large producer a lot of these wines, apart from Porto, are not crossing the Iberian borders and are destined for domestic consumption.

Also the Portuguese tongue goes for domestic grapes and vines, some of them rarely drunk outside this beautiful country. In Portugal I found the connection between nature and wine culture most intertwined in Europe. Every time I strayed into wine producing areas I saw beautiful birds of prey, what… pesticides!!??

Back in 2002 I saw my first European Golden Eagle (in real life as opposed to jailed zoo birds) when I was visiting a fungus ridden red wine producing vineyard in the Ribatejo region around Lisbon.

Now I am reading that the Griffon vultures are back in good numbers in these ocean maritime blue sky, in this country however rocky and dusty you are always feeling close to the deep blue Atlantic ocean. These vultures with their white heads and tawny wings are magnificent but also rare and threatened raptors like the Golden and Bonelli’s eagle.

Protecting the birds remains a top goal but conservation efforts in Portugal has grown into something bigger and has the potential to bring even more people and jobs to these poor regions badly in need of bot. Many are young educated people from Lisbon, Portugal’s capital, or Porto, the second largest city, who are attracted to the country side or want to get away from the urban rat race.

While the hilly, near desert terrain maybe hell for the farmers, it is an unspoiled heaven for those who appreciate it. Along with spectacular birds of prey, there is a wealth of prehistoric rock carvings and medieval castles. I could mention as an example here the area where the Côa River runs into the Douro River, whose valley is a wine lover’s destination.

Here is an area where conservation can be motor for local economic development and where the European Union (EU) makes money available to invest in projects like hotels that may create jobs.

What are called “nature entrepreneurs” are attracted to these regions people who might start organic farms, vineyards, and other enterprises dedicated to serving visitors to the region.

The development I sense here is the watching of nature, (organic) wine producing, fitness, domestic kitchen are all components of new rising from of leisure pastime, a better form than old fashioned holidaying experiences on the Mediterranean beaches.

Because of our Portuguese week we are offering a 2000 Croft Vintage Port with free shipping for 40 dollars. The offer stands all week. Get yours now at VintoVino

Cheers,

Koen

An Italian resemblance to Pinot Noir: Nebbiolo Grape

Nebbiolo bears a resemblance to Pinot Noir in that it is a very old grape variety that goes back centuries. Nebbiolo is not only once of the noblest varieties in Italy but it was also one of the first to be cited historically, perhaps of this very reason. It is mentioned in some of the oldest documents on Italian grape varieties, dated from the second half of the 1200’s.

In the Alpine area, it can be traced back to the 1300’s, with the name “Prunent”. In 1250, Nebbiolo wines were sold to Switzerland, in 1600 they were bought to Milan. The first annotation of Barola was in 1865, and at a exposition in Vienna in 1873 where a Barola won a gold medal, the famous grape variety has been cultivated for centuries with eminent commercial success.

However, it has always been grown in a relative small and selective area, for the Nebbiolo has never strayed away from the Alpine foothills and had always been favoured by its mountain and continental micro climates.

In 2011, Italy has about 725,000 hectares of vineyards in production. Of the national total some 5,200 hectares were planted with Nebbiolo. In Piedmont, the production zones for Nebbiolo in the Langhe and Roero areas where he famous Barola, Barbaresco Roero, Langhe Nebbiolo and Nebbiolo d’Alba are originating, currently account for 4,216 hectares of Nebbiolo vines or 81% of the Italian total Nebbiolo plantings.

The worldwide success of wines like Barola and Barbaresco has led to some plantings in the rest of the world: Plantings of the Nebbiolo grape are now also found in Argentina with 206 hectares, followed by the USA with 206 hectares, Australia with 120 hectares, Mexico with 1000 hecateres, South Africa with 15, New Zealand with 10 and last but not least Chile with 9 hectares which I presume will be in Maipo at the mountain foot of the Andes, knowing the planting situation at for instance at Santa Emma vineyard I guess that would be the ideal situation to have Nebbiolo plantings.

Nebbiolo is considered a difficult grape to grow, it requires a lot of care, and it is very dramatically over the centuries, and today Nebbiolo is cultivated only in those areas that allow the production of high quality wines. To obtain wines with a sufficient alcohol content and a balanced structure with interwoven and balanced acidity and tannins, the Nebbiolo grape requires the best sites, in vineyards facing south and with well-drained soil.

If one studies Langhe vintages over the last decades one observes a lot of vintage similarities between Langhe and Bordeaux. Hereunder a selection of excellent harvest years:

·         2012: A fresh, cool vintage producing elegant wines for the medium to long term. For one understanding medium means here 10 years potential from the harvest onwards, long term means 20 years plus of drinking potential from the time of harvest.

2012: Is also a great vintage for Nebbiolo for the long term. Long hang time of the grapes with very nice and balanced fresh acidity.

·         2004: A classic vintage. Square like wines both in Barola and Barbaresco. For the long term.

·         1999: Classic vintage with very long hang time. Recommendable for the long term.

·         1990: Great vintage, sunny, focused, stressed. Also long term.

·         1989: In the same league as 1999.

·         1982: Great vintage made up of small quantities of high quality fruit. Long term.

Currently we have one 1990 Giovanni Manzone Barolo le Gramolere on the VintoVino's marketplace.

There are more great vintages with the Nebiollo grape on VintoVino. 

Check them out at VintoVino

Major Problems for Organic Wine Producers

The average wine consumer who likes his wine, in moderate daily quantities, after or during his meal, likes to think very positive about organic wine producers who try to fight against the “plague” of the pesticides sprayers used mostly by neighboring vineyards, to produce a honest, good and fair meaning competitive priced wine.Not so long ago most of us thought them as an enthusiastic kind of losers but recent statistics tell us the following:

•          The share of organically produced French wine – France still the world’s largest producer, not anymore by far, but still – rose from 2.6 percent in 2007 to 8.2 percent by the end of 2012!!

Despite this process, France is the third highest user of pesticides in the world this after the USA and, for me, at least surprisingly Japan, which appears to be a close second. To give some hard numbers France used 110,000 metric tons of pesticides per year (FYI heavily subsidized by the European Commission).To put this into layman’s perspective a large Maersk container behemoth fully loaded with usually highly concentrated pesticides.

France was recently shocked by a study revealing that residue of pesticides were found in 90 percent of wines tested. Pesticides were even found in organic produced wines, indicating contamination from neighboring vineyards or other sources.

The French Law requires treatment with pesticides  in several – important regions like Burgundy to counter bacterial and other diseases as a result breaking this law for being an organic producer means ending up in jail this recently happened in Pyrevert, Burgundy.

An local organic producer facing a six month prison term and a fine of $41,000 for NOT using pesticides! This poor man is no a criminal according to French law. This law forcing organic producers to use pre-emptive pesticides in Burgundy is not only bad policy but foremost bad publicity for the whole French wine industry.