French Wine - Simplified

One of the most confusing subjects for American consumers is trying to understand wines from France. The wine labeling system in France is mostly based on region or appellation, not by the type of grape used to produce the wine.

So, here are some broad generalities regarding the wines from the various regions in France:

Bordeaux - The majority of wines from Bordeaux are red blends. The Left Bank wines are generally based on Cabernet Sauvignon while the Right Bank wines are based on Merlot. These blends may include Merlot, Cabernet Franc, Petite Verdot and Malbec and Carmenère. Bordeaux's white wines are generally blends of Semillon, Sauvignon Blanc. Muscadelle may also be used in small quantities.

Champagne - This is the name of the world’s most famous sparkling wine. And, yes, it’s from the Champagne region of France. Pinot Noir, Pinot Meunier (both of which are purple grapes) and Chardonnay are the primary grape varieties used to make Champagne.

Burgundy - The red wines from Burgundy are Pinot Noir and the white wines are Chardonnay.

Beaujolais - This region is famous for wines made from the Gamay grape.

Loire Valley - This region’s red wine is dominated by Cabernet Franc but the Loire Valley also grows Pinot Noir, Malbec (you may see it as Côt) and Gamay. White wines are Sauvignon Blanc, Chenin Blanc, Muscadet (also known as Melon de Bourgogne) and Chardonnay.

Rhone Valley - This region is best known for its red blends of Granache, Syrah and Mourvèdre (GSM) and white blends of Marsanne and Roussanne.

There are plenty of books completely devoted to the study of French wines. But, if you’re just walking down the wine aisle trying to decide on a French wine, I hope these simple notes help. Cheers!

Behind the Cork™ - Vines on the Marycrest Mourvèdre

2014 Vines on the Marycrest Mourvèdre ($40)

Vines on the Marycrest is located on 26 acres of steep hills in the Adelaida district of westside Paso Robles in California. Originally their land was an almond orchard with some old Zinfandel vines. It is now planted with Zinfandel, Tempranillo, and Rhône varieties such as Syrah, Grenache, Mourvedre, and Viognier. All these do extremely well in the Paso Robles area.

The westside of Paso Robles experiences hot, summer days with cool nights due to its proximity to the Pacific Ocean. This large temperature difference, called a diurnal shift, along with the rocky, limestone soils is perfect for growing wine grapes.

This Vines on the Marycrest Mourvèdre is produced from 100% Mourvèdre grapes. On the nose you get nice aromas of cherry and plum with a bit of earthiness. On the palate you get a wonderfully smooth wine with candied cherry, raspberry, dried fig and fresh violets. It has bright acidity and an easy finish.

Check out the wines of Vines on the Marycrest on https://vinesonthemarycrest.com/ or visit them in Paso Robles. Cheers!

Barbera Wine in California

While Barbera is originally from Italy, it was brought to California by Italian immigrants in the 19th century.

Much of it was originally grown in California’s Central Valley where it has been widely used as a blend component in mass-produced jug wines.

Word has it that Barbera was a personal favorite of Ernest and Julio Gallo. Their vineyards, planted in the early 1970s, are said to still be producing Barbera. Barbera is believed to be a component in Ernest and Julio Gallo’s Hearty Burgundy and the Italian Swiss Colony Winery has also reportedly used it successfully for several of their table wines.

Today, Barbera is being produced in many of the finer wine regions of California and seems especially well suited for Northern California’s El Dorado and Amador Counties.

I’m constantly on the lookout for Barbara. It’s difficult to find and still somewhat of a wine that doesn’t get the respect that it deserves. So, if you are lucky enough to find a bottle of California Barbera, give it a try. And, it’s no surprise that it pairs very well with hearty Italian foods. Cheers!

Behind the Cork™ - Barone Montalto Pinot Grigio

2019 Barone Montalto Pinot Grigio ($12)

This Barone Montalto Pinot Grigio is from the Valle del Belice in south-western Sicily, Italy.

It is produced from 100% Pinot Grigio that is fermented for 15 days at 13-15°C. Maturation is conducted in stainless steel tanks to preserve its bright fruit flavors for two months prior to bottling.

This Barone Montalto Pinot Grigio is straw yellow in color. The bouquet is full of citrus fruits, pear and green apple. On the palate it is bright and refreshing with medium acidity that yields a long, easy finish.

This is yet another fine example of an affordable and attainable wine that’s perfect to be featured as a Behind the Cork™ Wine of the Week. Cheers!

For more information on this and other wines from Barone Montalto visit https://www.baronemontalto.wine

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

Sample Provided by Donna White, Donna White Communications

Barbera Wine in Italy

Last time we began looking at Barbera, a wine that in Italy has traditionally been produced as an inexpensive table wine to be enjoyed regularly with meals. It’s not been hailed as a great wine - there are other Italian wines that get that spotlight.

Barbera is thought to have originated in the hills of central Piemonte (“peh-ah-MON-tey”) Italy, where it has been known from the 13th century. That’s significantly earlier than Cabernet Sauvignon that has only been around since the 17th century.

Barbera is an early-ripening grape that, in Italy, is commonly grown on the cooler lower slopes below the more highly prized Nebbiolo grapes, and in other secondary locations. The best known Barbera is from the DOCG (the highest classification for Italian wines) of Barbera d'Asti. You’ll also find ‘Barbera d'Alba’ DOC (the main tier of Italian wine classification) and Barbera del Monferrato DOC, which tends to be somewhat sparkling (frizzante) and is rarely exported.

It wasn’t until the 1980s that the quality of Barbera began to significantly improve in Italy. It started being planted in better sites, yields were limited for quality as opposed to quantity and more attention was given to aging in better barrels. This took Barbera from a common light-bodied wine to something more special with greater flavor and character.

Barbera wines are best known for flavors of sour cherry, blackberry, herbs and black pepper with light tannins and high acidity.

The lightest versions of Barbera are generally not recommended for cellaring. I’ve learned this the hard way having previously opened three ‘prized’ bottles of Barbera on one special night and finding that all three, which had been stored properly in my wine fridge for approximately five years, had gone bad.

So, there’s a quick review of Barbera from Italy. Next time we’ll take a look at how Barbera came to California and its history here. Until then, Cheers!