Behind the Cork™ - Wine of the Week

2015 Beronia Crianza Rioja ($15)

The Rioja region of Spain is noted for its Tempranillo and this one from Beronia is indeed noteworthy.

This is a typical Rioja blend of grapes consisting of 91% Tempranillo, 8% Garnacha and 1% Mazuelo (a.k.a Carignan).

The Tempranillo in this wine defines its structure. The Grenache provides more berry flavors and spices while adding to its wonderful aroma. Finally, the Carignan, even this wine’s 1%, adds acidity and an ever-so-slight hint of tannin.

With nice bright fruit on the nose, this wine immediately yields red fruit flavors of cherry and raspberry. Its medium body allows the fruit flavors to shine though.

This wine’s label includes the word “crianza.” In case you are not familiar with this term, crianza indicates that wine has spent one year in oak barrels.

The oak aging was done in mixed barrels with American oak staves and French oak caps. This process added subtle spice flavors and yielded low tannin. This makes for a easy finish with each sip.

This is a very nice wine that can pair with lighter fare and also stands up nicely with bigger-flavored foods.

As with all wines featured as a Behind the Cork™ - Wine of the Week, it’s very affordable and easily attainable. Enjoy! Cheers!

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Disclosure of Wine Sample Submission: I received this wine at no cost for review. The opinions expressed are entirely my own.

Sample Provided by Rebekah Polster of Donna White Communications

This wine is imported by Gonzalez Byass.

Wine Fun Facts - Champagne

Champagne is probably the best known wine in the world. And, there’s a lot to know it about this wine.

Here are some fun-facts about Champagne:

• Champagne is not made from Champagne grapes

• Champagne is typically produced from three grapes — Pinot Noir (Yes! A red wine grape!), Chardonnay and Pinot Meunier

• To be called Champagne, it must be produced in the Champagne region of France. Otherwise, it’s called Sparkling Wine

• California can produce Champagne – such as Korbel, Cook’s or André – and it is perfectly legal to be called Champagne. The loophole that makes this legal stems from a ruling in 2005, after two decades of court battles, when the U.S. and the EU reached an agreement. In exchange for easing trade restrictions on wine, the American government agreed that Champagne would no longer appear on domestic wine labels – that is, unless a producer was already using the name

• The first step in making Champagne is to make the wine, like any other wine, in a barrel or tank and bottle it

• The wine becomes carbonated by a second fermentation inside the bottle that is initiated by adding a solution of sugar and yeast. As the yeast consumes the sugar, it gives off carbon dioxide which stays trapped in the wine since the bottle is capped

• Champagne bottle are stored with their neck down during the second fermentation so that the yeast will settle in the neck

• The upside down bottles are regularly turned to ensure all the yeast ends up in the neck of the bottle in a process called riddling

• The Champagne bottle is then opened and the spent yeast is removed or disgorged

• Finally, some additional wine and sugar is added (the dosage) to balance the Champagne’s acidity

• This process of making Champagne is called the méthode champenoise

So, there you have it. A few fun facts about the most famous sparkling wine in the world - Champagne. Cheers!

Behind the Cork™ - Wine of the Week

2015 1000 Stories Zinfandel ($18)

I’ve had my eyes on this one for a while now. It differentiates itself by noting on the front label that it is “Bourbon Barrel Aged.” Aging wines in oak barrels is common, but I’ve not seen a wine aged in Bourbon barrels.

So, I was actually a bit hesitant. I’m not into gimmicky wines. And, I certainly don’t need a Bourbon-flavored wine.

This 1000 Stories Zinfandel is aged in new and used Bourbon barrels. But, don’t let that dissuade you. The barrels do not impart a big or smoky flavor. Actually, I found this Zinfandel on the fruity side.

So, the back label states that the Bourbon barrels impart “…charred vanilla, dried herbs and a hint of caramel.” Just what you’d expect from an oak barrel.

If the “Bourbon Barrel Aged” 1000 Stories Zinfandel has not been on your list, give it a try. It’s a worthy Behind the Cork™ - Wine of the Week with its attainability and affordability. Cheers!

Ever Wonder? Are Champagne Grapes Used to Produce Champagne?

During a recent stroll through the produce aisle of my favorite grocery store, I saw a display labeled “Champagne Grapes.” They are beautiful bunches of small red-ish grapes. And, they look really good. But, the first thing that came to my mind was to question the naming of these grapes. Because (spoiler alert) Champagne is not made from Champagne grapes.

Champagne grapes are very small, about the size of a pea, and are round, and grow in tightly packed clusters. The seedless berries can be dark red, deep magenta, or black and have delicate, thin skin that almost pops open when bitten. Also known as Black Corinth grapes, or when dried, the Zante currant, Champagne grapes are the smallest variety of all seedless grapes and are commonly used for baking and garnishes.

So, this may leave you asking “What grapes are used to produce Champagne?”

Here’s a little bit about Champagne.

Sparkling wines produced in the small French region of Champagne are the only sparkling wines that may legally be labeled 'Champagne.'  And because of this region's northern location and cool weather, three primary grapes have been found to grow best and hence are the basis for Champagne. The three grapes are Pinot Noir, Pinot Meunier and Chardonnay.  To this day, most Champagne relies on these grapes. But, Champagne producers are also allowed to use Pinot Blanc, Pinot Gris, Petit Meslier and Arbane. But, when these latter grapes are used, they are typically used in very small quantities.

So, sorry, but no Champagne grapes are used in the production of Champagne. But, they are quite good to eat! Here’s to enjoying a nice glass of Champagne and some Champagne grapes. Cheers!

How to Pick the Right Sweetness of a Champagne or Sparkling Wine

The wine world is confusing enough. Then, you find yourself standing on the wine aisle trying to figure out what the different styles of Champagne and sparkling wine mean. And, it’s not straight forward.

Champagne and most sparkling wines will have words on their labels to indicate their sweetness level.

So, here’s your quick guide for choosing the one that best fits your palate:

Brut Nature - This style is bone dry. It has little or no sugar content (0–3 g/L sugar).

Extra Brut This style is also bone dry but, it can have up to twice the sugar level of Brut Nature (0–6 g/L sugar). But, this little bit of sweetness creates a wonderful balance with Champagne’s naturally high acidity.

Brut This is the most common style. While considered “Dry” this style can have twice the sugar of Extra Brut (0–12 g/L sugar).

Extra Dry This is the one that always confuses people. This style is sweeter which actually makes it also taste a bit Fruity (12–17 g/L sugar).

Dry The confusing continues. This style is getting up there in sweetness (17–32 g/L sugar).

Demi-Sec Now you’re talking Sweet (32–50 g/L sugar). This style works well with desserts or cheeses.

Doux This one, while very rare to find, is SWEET (50+ g/L sugar).