spotlight on: shrubs

 

SPOTLIGHT ON: SHRUBS

I.                    Etymology

a.       Shrub comes from the Arabic word “sharaba” which means “to drink.”

b.      Two definitions: a fruit cordial or a fruit syrup made with vinegar.

II.                  Shrub Cordial

a.       English version of a shrub

b.      Any liquor can form the base, however, rums are most commonly used.

c.       Developed in the 1600’s in England as medicine used to revitalize the heart, body, and soul.

                                                               i.      Due to its medicinal nature, shrubs were meant to store over long periods of time. Because of this shrubs are pretty high in sugar and have lots of concentrated fruit flavor.

d.      Shrubs came about because of the high rate of smuggling in England. During the 1600’s England imposed a very high tariff on imported luxury goods, which meant the price of booze was greatly inflated.

                                                               i.      Smugglers would purposefully sink barrels of alcohol off the coast of England and retrieve them when the coast was clear. As a result, many barrels of booze became spoiled/tainted with sea water. After all that work, the barrels of alcohol would not simply be thrown out.  Fruit was added to the alcohol to mask the taste of spoiled or briny smuggled goods.

e.      Fun fact: Ben Franklin had a recipe for an orange shrub.

III.                Shrub Syrup

a.       American version of a shrub

b.      Also known as drinking vinegar. It is a fruit syrup preserved with vinegar.

c.       Drinking vinegar dates back to the Ancient Babylonians. They added date vinegar to water to make it safe to drink. 

                                                               i.      Colonial-era sailors carried shrubs loaded with vitamin c to prevent scurvy.

d.      Shrubs were very common in the early colonial era in America.

                                                               i.      Fruit was abundant during brief periods throughout the year, colonists had to preserve this fruit when they had it.

                                                             ii.      Vinegar was used as an alternative to citrus juice to preserve fruit because citrus was not widely available and it was very expensive.  

 

wine resource 11.25.13

The Salty Pig -- Wine by the Glass Resource – Fall/Winter 2013

SPARKLING

 

Mercat, Cava, Catalonia, Spain

·          Cava is sparkling wine from Spain that is made in the Champagne Method, meaning that the wine undergoes a secondary fermentation in the bottle rather than being injected with CO2.

·          Produced from a blend of the three main cava grapes: Macabeo, Xarel-lo and Parellada, estate bottled and aged over 12 months on its lees

·          Tasting Notes: Ripe fruit and toast dominate the nose with a fuller, creamier finish on the palate.  Great for sipping!

Philippe Augis, Brut Rose, Touraine, Loire Valley, France

·          100% Cot also known as Malbec

·          This wine is also made in the traditional Champagne Method

·          Produced from a grape known as Cot in the Loire Valley but Malbec everywhere else.

·          Winemakers in the Loire Valley are known to embrace organic and natural winemaking, with as little intervention as possible.  This wine is not certified organic, but the property only employs these practices

·          Tasting Notes:  Floral and delicate nose with a touch of sweetness on the mouth that finishes dry.  Perfect thirst quencher.

 

 

WHITES

 

Skouras, Roditis/Moscofilero, Peloponnese, Greece

·          70% Roditis, 30% Moscofilero

·          The wine is fermented in stainless steel vats, with a very short aging period.

·          The Skouras winery is operated by a Burgundy trained winemaker and focuses on indigenous varietals.

·          Moscofilero is considered to a noble grape variety in Peloponnese which translates roughly to “full of vines”

·          Tasting Notes: Orange peel, and juicy citrus on the nose with a touch of minerality.  A crisp, dry, refreshing wine ideal for lighter fair… Get a Pinot Grigio drinker to try a sip!

Maculan, Pino & Toi, Veneto, Italy

·          25% Pinot Bianco, 15% Pinto Grigio, 60% Toi

·          Maculan is a family run winery. The patriarch of the family is training his daughters to run the winery. Girl power.

·          This wine is fermented in stainless steel, which preserves the wine’s crisp freshness.

·          Veneto is located in Northeast Italy.

·          Toi is a white grape that finds its home in Friuli, Italy. Toi is a cousin to Sauvignon Blanc, the two grapes have often been confused. Historically, the grape was known as Tocai Friulano. However, European courts prohibited this grape from bearing the name “Tocai.” “Tocai” now can only legally be applied to wines coming from the Tokaji region of Hungary, which do not contain any Tocai Friulano. Confusing, I know.

·          Tasting notes: This is a light, fresh, aromatic wine with a lingering finish. The wine is marked by notes of white flowers and bright fruit.

Stefano Antonucci, Verdicchio, Marche, Italy

·          100% Verdicchio

·          Verdicchio is an underdog grape, even in its native Italy. It is now finally coming into fashion after being overlooked for so long.  It is grown primarily in the Marche region of Italy. Wines from this grape are known for having pronounced acidity and citrus notes.

·          Marche (pronounced MAR-KAY) is a region located on the Eastern coast of Central Italy, right on the Adriatic Sea.

·          Tasting Notes: This medium bodied wine is aromatic and well-structured. Its mouthwatering acidity is balanced by its lingering dry finish. It is a very clean, ripe, and fresh wine. Recommend it to a Sauvignon Blanc drinker!

Justin, Sauvignon Blanc, Central Coast, California

·          Winery was started in 1981 by Justin Baldwin. The estate plants mainly Bordeaux grapes. They pride themselves on focusing on Old World traditions, while applying modern techniques.

·          The grapes used in this wine come from two regions within the Central Coast. Grapes coming from the Western region have higher acidity as the environment is cooler and the soil is comprised mainly of limestone. The grapes coming from the Eastern region are grown in warmer temperatures, therefore they are bigger in flavor and contribute fruit notes to the wine.

·          Tasting Notes: This is a straightforward example of a Sauvignon Blanc. It has a solid medium body, aromatic nose, and mouth watering acidity.  Stone and tropical fruits are apparent on the nose and in the mouth. These notes are balanced by the wine’s minerality-driven undertone.  

Unckrich, Riesling Trocken, Pfalz, Germany

·          100% Riesling

·          Trocken is an indication of “dry.”

·          Though Riesling has become synonymous with sweeter wines, typical wines made from this grape are dry. This is the kind of Riesling people in Germany are generally drinking.

·          This wine comes from the Kallstadt, a wine region located in the northern part of Pfalz. Pfalz is a key wine region in Western Germany that is between the Rhine River and Haardt Mountain Range.

·          Tasting Notes: This medium bodied wine features an aromatic nose of honey, honeysuckle, white flowers, and tropical fruits. There is a slight, fleeting sense of sweetness on the palate that dissipates quickly on account of the wine’s pronounced acidity and dry finish. 

Rijckaert, Chardonnay, Arbois, Jura, France

·          100% Chardonnay

·          Half of the wine is aged in tank, half of the wine is aged in French Oak – texture and flavor are both effected.

·          The Jura isn’t the most well-known wine region in France.  Most of the wines are kind of whacky and esoteric – like vin jaune,  a sherry-like yellow table wine.  Most whites are aged in oak.  Most reds do not see oak and are bottled young.

·          Due to its proximity to Burgundy, Jura wines are moderately similar and maintain similar practices.

·          Jura is east of Burgundy, near Switzerland. Mountainous region.

·          This area is also the home of Comte!  This would be an excellent pairing!

·          Tasting Notes: Rich, luxurious fuller body white. The oak presence is pointed and complimentary to the wine, it does not dominate the nose or palate. The wine has notes of raspberry jam, vanilla, and spice.

Dom. Richou «Chauvigne», Chenin Blanc, Anjou, Loire, France

·          100% Chenin Blanc

·          Chenin Blanc can range from bone dry to sticky sweet, still to sparkling… it happens to be one of the most versatile grapes!  This iteration is still and dry!

·          The Loire Valley is famed for producing the best Chenin in the world, in all of its varied styles.  Dom. Richou has been harvesting grapes here for three generations and has been esteemed for producing exciting wines

·          Tasting Notes: Aromas of apples, pears, honey, and a background of light baking spices.  In the mouth the wine has refreshing, snappy acidity with a creamy, lingering finish.  Versatile wine that pairs well with a variety of cheeses!  Jillian’s white pick!!

 

ROSE

Sierra Cantabria, Rioja, Spain

·          50% Tempranillo, 30% Garnacha, 20% Viura

·          Viura is a white grape that is widely planted in Rioja. Its also known as macabeo. Viura lends a freshness and minerality to the rose.

·          Garnacha (also known as Grenache) and Tempranillo (also known as Tinto Fino), both red grapes, add body and flavor to the wine.

·          The estate is named after the Sierra Cantabria mountain range.  This mountain range protects the estate from cold northern winds.  The mountain range creates a micro climate that is very conducive to producing great wines.  The climate created is a blend of a Mediterranean climate and a Continental climate: mild winters and gentle summers.

·          Tasting Note:  This is a lively, bright rose.  Aromatic nose of ripe strawberries, raspberries, pomegranate, and white flowers.  It has a refreshing acidity, pleasant, slightly drawn out finish with abundant red fruit notes balanced by a bit of minerality.

 

REDS

 

Cleto Chiarli, Lambrusco, Emilia-Romagna, Italy

·          100% Lambrusco

·          Lambrusco is both a grape and a style of wine – effervescent red, white, or rose wine.  There are over 60 (!) different subvarieties of lambrusco grown throughout Italy.

·          Emilia-Romagna is considered to be gastronomic capital of Italy, home to prestigious Bologna, Modena, and Parma.  While there are some very good wines made here, they rarely make their way stateside.  Lambrusco is different.  It has enjoyed waxing and waning degrees of popularity over the years.

·          The Chiarli estate is family owned and operated and has been making lambrusco since 1860.

·          This wine is “amabile” in sweetness, meaning it is off-dry.

·          This red is chilled and slightly sparkling. Bring an ice bucket to guests who order it by the bottle.

·          Tasting notes: This wine is a fun, playful red perfect for the warmer months. The carbonation of the wine is delicate, much more so than the other sparkling wines we offer. Notes of ripe red fruit and purple flowers are apparent in this wine. It is great with food! Try with food native to Emilia-Romagna like Parmesean, Proscuitto, and various pasta dishes.

Lechthaler, Pinot Noir, Trentino, Italy

·          100% Pinot Nero aka Pinot Noir

·          Trentino is Italy’s northernmost region and extremely mountainous, making it an ideal candidate for growing pinot nero (as the grape is known locally).

·          The Lechthaler family (originally from Austria) has been making wine in the region for almost 200 years.

·          The juice is fermented in stainless steel and then the wine sits in small oak barrels for 12 months before it is bottled and released.

·          Tasting Notes: Bountiful red fruit – strawberry, raspberry, bing cherry, with a touch of smoke and mineral.  On the palate it is light in body with moderate to high acidity and very low tannin.  Smooth, delectable, and seductive.

Mauro Molino, Dolcetto D’Alba, Piedmont, ITA

·          100% Dolcetto

·          Family owned vineyard in Southern Piedmont. Specifically, the vineyard is located in Alba, the capital of the Langhe region in Eastern Piedmont.  It is run by a father-daughter duo. Their Dolcetto is grown in the highest elevations of the vineyard.

·          This wine is aged in stainless steel, not oak. This method allows the grape to shine.

·          Piedmont is in Northwest Italy, bordering both France and Switzerland. It is one of the most important wine regions, if not the most important, in Italy. Piedmont is often said to be the Burgundy of Italy. The region is most well-known for Nebbiolo and its part in Barbaresco and Barolo. Barbera and Dolcetto are the other two grapes most often associated with the region.

·          Dolcetto is a dark skinned grape noted for its lighter body, low acidity, and a slight bitterness. Dolcetto means “sweet one” in Italian. However, wines made from this grape are very rarely sweet. The name most likely refers to the grapes characteristically low acidity.

·          Tasting notes: Light bodied wine with pronounced acidity, gentle tannins, and a pointed, clean finish. Notes of dried fruit, raisins, black pepper are detected both on the nose and in the mouth.  The fruit notes up front are balanced by both spice and a slight bitterness. This is a great wine for the transition from Summer to Fall. It is an easy-going wine that pairs very well with a variety of pasta dishes and pizza.

Gran Familia, Tempranillo, Rioja Alta, Spain

·          95% Tempranillo, 5% Graciano

·          Over the past decade or so, wines from Rioja have become increasingly robust and oaky, in response to the growing demands for modern, polished wine.  This wine, however, is a great expression of traditional winemaking in Rioja.  The oak presence is restrained, letting the fruit shine.

·          Tasting Note: Vibrant red fruits, blanketed with exotic spices and leather.  Round in the mouth with a meaty body that begs for food.  Great for heartier fare!

Pietrantonj, Montepulciano, Abruzzo, Italy

·          100% Montepulciano

·          Roberta Pietrantonj is the winemaker. This estate boasts that they have the oldest continuously operating winery in Italy.  The winery actually predates the formation of Italy as we know it. The winery is like a time machine: they have making their wine is the same way for generations.  The barrels used to age their wine are all very old, so they do not impart oaky notes, they are used mainly to aerate the wine.

·          Abruzzo is located in on the Eastern coast of Central Italy, on the Adriatic Sea. Marche is its neighbor to the North.

·          Tasting Notes: This is a crowd –pleaser wine. It has a solid medium body, pronounced, but not  aggressive, acidity and a sturdy tannin structure.  Dark fruit notes in the wine are balanced by the wine’s subtle spicy, earthiness.

Rainoldi, Rosso di Valtellina (DOC), Lombardia, Italy                                   

·          100% Chiavennasca (local name for Nebbiolo)

·          This wine is made in Lombardy, very close to Switzerland, in an Alpine climate (high elevation).  The soils here are sandy and silty.  Due to the incline and elevation, most vineyards are terraced and all of them are worked by hand. 

·          The Nebbiolo grapes are generally the highest elevation on the north bank of the valley to ensure proper ripening.

·          The wine is aged for one month is Slovenian oak barrels before finishing out its one year bottle aging requirement.  Only about 2,000 cases produced/year.

·          The Rainoldi estate’s mission statement is: Wine as a culture.  I like this very much.

·          Tasting Note: The nose of this wine is reminiscent of dried herbs and dried flowers with an understated red and black fruit quality.  The classic tar note is certainly there.  In the mouth it is highly structured with firm tannin and taut acidity.  Medium bodied with a firm and lingering finish.

Luigi Resta, Negroamaro & Malvasia, Salice Salentino, Italy

·          80% Negroamaro, 20% Black Malvasia

·          Salice Salentino is within Puglia, which is a region in Southern Italy. This region is the heel of the Italian boot.

·          The name “negroamaro” translates to black and bitter in Italian. This varietal is native to Southern Italy and is almost exclusively grown in Puglia, Salento, in particular. Wines from this grape are rustic make of the best wines of Puglia.

·          Malvasia is breaks up the density of the Negroamaro and adds aromatics to the wine.

·          The vines are allowed to grow wildly , but they are kept close to the ground.  They are kept close to the ground because the region is so hot and windy.

·          Tasting Notes: This is a bold, hearty, full-bodied wine. Dark fruit notes are present on the nose and carry through on the palate where they are complimented by the wine’s roasty, spicy, and earthy qualities. This wine pairs excellently with red meat and other full-flavored, hearty fare.

Massaya, Cinsault /Cabernet Sauvignon /Syrah, Bekaa Valley, Lebanon

·          60%Cinsault, 20%Cabernet Sauvignon, 20% Syrah

·          The mountains of the region allow for wine to be grown in this region because they protect the vineyards from the deserts to the east and from the  rain from the west.

·          Lebanon is among the oldest sites of wine production in the world.  Bekaa Valley is named after Bacchus. The Roman god of wine and winemaking. FUN FACT.

·          Two brothers run this estate. They went to school in France which influenced their winemaking, as they grow French varietals and utilize French techniques in their wine making.

·          Tasting Notes: This selection is perfect for the modern wine drinker. It is very full bodied with abundant notes of cooked fruit & oak and features gripping tannins.

 

SHERRIES

 

Hidalgo, Fino, Jerez

·          100% Palomino

·          Hidalgo’s history in Andalusia dates back to the 18^th century when the family moved from northern Spain.  They make a wide range of sherries, many considered to be the best in their respective styles.

·          The pale, clean color of this wine belies its beauty and complexity.  The wine is elegant and bone-dry on the palate, yet the finish lingers on.

·          The finesse of this wine comes from the fact that the house uses finos from aged soleras, sometimes 6 and 7 years old.

·          Tasting Note: Excellent aperitif! The nose is similar to a manzanilla but with less brine influence, more olivey.  The chamomile note is more of a wildflower note with herbal underbrush.  There is certainly a savory characteristic to it as well.  On the palate it is smooth, yet tangy, with a bit more power than a manzanilla.

Bodegas Grant, La Garrocha, Amontillado, Jerez

·          100% Palomino

·          Bodegas Grant has been family owned and operated since 1841.  “La Garrocha” refers to a traditional and intricate horseback dance that is performed in the region.

·          Amontillado sherry starts off as a fino or manzanilla.  Eventually the flor dies off and the wine begins to oxidize.

·          This wine spends 10-12 years in solera which is fairly youthful.  Some amontillados are in solera for up to 40 years.

·          While this wine does retain some color, it has no more or less sugar than the fine or manzanilla. 

·          Tasting Note: Dried and raisinated fruit, prunes, raisins, apricots with abundant nutty characteristics, caramel, and spice.  On the palate it is dry with moderate acidity and developing dried fruit and nut flavors.  As Martin said, “A more serious gastronomic wine.”  Excellent with charcuterie and cheese!