Wine Fun Fact: The Difference Between Aroma and Bouquet

Recently, I posted a piece discussing how fermentation and aging affect a wine’s aroma. But, it was brought to my attention that the terms aroma and bouquet are different when it comes to wines. So, here’s a quick summary of each:

• Aroma - Each grape variety (e.g., Cabernet Sauvignon, Zinfandel, etc.) has its own set of aromas. These aromas are fruit, herbal and floral scents that are just from the grape. These are also referred to as primary aromas.

• Bouquet - The bouquet of a wine comes from the fermentation and aging processes. During the fermentation process, yeast turns the grapes’ natural sugars to alcohol. But, the yeast can also impart scents associated with bread, butter, cheese and earthiness, such as mushrooms. Aging a wine in oak barrels can impart scents of vanilla, caramel, chocolate, smoke and tobacco. These scents of a wine’s bouquet are also referred to as secondary aromas.

Behind the Cork™ - Mazzocco Cabernet Sauvignon

2018 Mazzocco Sonoma County Cabernet Sauvignon ($18)

This Cabernet Sauvignon is produced by Mazzocco in the Dry Creek Valley of Sonoma Valley.

Perched on a saddle between the acclaimed valleys of Dry Creek and Alexander, Mazzocco is renowned for Zinfandels but also produces Chardonnay, Merlot, and Cabernet Sauvignon.

This Cabernet Sauvignon from Mazzocco is medium ruby in color with aromas of plum and black cherry. On the palete, this wine has flavors of dark cherry, firm tannin and a light, slightly tart, finish.

This 2018 Cabernet Sauvignon is young and could benefit from a bit more time in the bottle. But, if you open it now, like I did, then give it an hour or two in a decanter to help soften the tannins.

Checkout all the great wines from Mazzocco at https://www.mazzocco.com

Ever Heard of the Baco Blanc Grape?

Last time we looked at Baco Noir, a hybrid grape that produces a medium-bodied red wine. But, there’s also a Baco Blanc, a white wine grape. Both of these hybrid grapes were developed by François Baco.

Baco Blanc was developed in 1898 by crossing of the Folle Blanche and Noah grapes. It’s notable for being the only hybrid grape variety permitted for use in any French AOC appellation, that being Armagnac.

Baco Blanc tends to produce neutral flavor, high acid grapes with lower sugars. This turns out to be more suitable for distillation, notably for brandy, than for wine production.

Baco Blanc was used in France as the basis for Armagnac brandy until the 1970s when Ugni Blanc took over because it produces greater yields and is more disease resistant. Ugni Blanc now accounts for over 50 percent of Armagnac-producing vines along with smaller amounts of Folle Blanche, Colombard and Baco Blanc.

Use of the Baco Blanc variety was to have been phased out of Armagnac by 2010, but strong advocacy for the grape and its historical importance to Armagnac resulted in authorities allowing the grape to remain. It is still used today for distillation purposes, but only on a very small scale.

Baco Blanc wines are rarely produced on any significant scale these days and it remains to be seen if the variety will ever again be used in any significant manner. So, don’t go looking for a bottle of Baco Blanc wine at your favorite wine store, but know that as a hybrid grape, it has played a notable role in France.

Behind the Cork™ - Amador Cellars "Farmhouse Red"

2014 Amador Cellars “Farmhouse Red” ($27)

Amador Cellars, located in Plymouth California (Amador County) is truly a family-run winery. It showcases Mediterranean wines, Tuscan architecture and a friendly tasting room staff that includes the family. The winery produces estate-grown Zinfandel and Italian, Spanish and Rhone Valley varietals.

It was the Amador Cellars Barbera that was my “Ah ha” moment several years ago.

This Farmhouse Red is yet another outstanding wine from Amador Cellars. I purchased this bottle during my 2018 visit to the winery where I got to meet the Long family, including owners Larry and Linda.

The Farmhouse Red is a blend of 53% Zinfandel, 20% Petite Sirah, 20% Barbera and 7% Aglianico. It’s medium ruby in color. On the nose it has great aromas including red fruit, black cherry and oak. On the palate it got great depth and wonderful complexity, moderate tannin and a very nice finish.

Every bottle that I’ve had from Amador Cellars is a winner and this is no exception - a worthy Behind the Cork™ Exceptional Wine. If you are in Amador County California, definitely stop by and visit them and check out all their great wines on https://amadorcellars.com

Cheers!

Ever Heard of Baco Noir Wine?

It’s always exciting to me to ‘discover’ and new wine grape. And, while doing some recent reading, I came across Baco Noir (BAH-koh NWAHR), a grape I’d not previous heard about.

Baco Noir got its start in the early 1900. It’s a hybrid grape meaning that it’s a cross between two other grapes (Folle Blanche and Grand Glabre). Francois Baco, a native of Southwestern France, was the one to create the hybrid and, of course, name it for himself.

Baco Noir was grown in France's Burgundy and Loire regions until France barred all hybrids from being grown. So now it is mostly found in the cooler wine-growing regions of North America.

Baco Noir wines are light- to medium-bodied with moderate tannin. Leaving the juice in contact with its dark skins for a long period of time results in a dark red wine, but with lesser skin contact can yield a lighter wine more reminiscent of Pinot Noir.

Along with its fresh acidity, this wine can have red fruit flavors of tart cherry and raspberry as well as bright fruit tones of blueberry and plum. When aged in oak, it can also take on flavors of cassis, black cherry, cedar, tobacco, leather and dried plum.

Now, you may have picked up on the fact that this is grape, Baco Noir, is a red grape (Noir meaning black). And, yes, there is also a Baco Blanc. And that will be the subject of a follow-on piece. Cheers!