Behind the Cork™ - Zardetto Prosecco Brut

Zardetto Prosecco Brut NV ($17)

This tasty Zardetto Prosecco comes from vineyards in the hilly part of the Veneto region of Italy.

It’s produced from at least 85% Glera grapes with the addition of up to 15% Pinot Bianco/Chardonnay.

The first fermentation takes place after a brief maceration (the technique of cold-soaking un-fermented grape juice in the crushed skins, seeds and stalks of the grape). The second fermentation, done to create the bubbles, takes place in large temperature controlled stainless steel containers.

Lemon-yellow in color with bubbles that form a hearty white froth in the glass. The aromas include white flowers, apricot and herbs. On the palate this Prosecco has citrus, orange blossoms and stone fruits, a very light hint of sweetness, with light notes lingering on the finish. It comes in at 11% alcohol and, with 12 g/L residual sugar, it’s at the high end of a ‘Brut.’

This is a very nice Prosecco that’s also a great value and is widely available. It’s perfect for any celebration and goes with most any foods. Cheers!

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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.

Imported by Winebow Imports

Sample Provided by Jarvis Communications

Behind the Cork™ - Volver Tempranillo

2018 Volver Tempranillo ($16)

Bodegas Volver creates wines in regions of Spain such as Alicante, La Mancha, Jumilla, Rueda, Valencia and soon Rías Baixas. It is differentiated by its modern approach of working with indigenous varieties.

The winery was founded in 2004 by Rafael Cañizares, enologist through studies and viticulturist through his family tradition of four generations bound to the vine and wine.

The pillars of the bodega are based on the repositioning of quality Spanish wines and recovering old indigenous vineyards which, either through low production or lack of generational succession, had been lost.

This 2018 Volver Tempranillo is from the La Mancha region and produced from 100% Tempranillo that is dry and organically farmed. The grapes are picked by hand and transported in small crates to prevent damage to the fruit. After primary fermentation, it undergoes Malolactic fermentation in new French oak barrels. It is then aged for 15 months in new French oak before bottling without filtration.

This wine is medium purple in color, with dark fruit aromas and just a hint of tobacco. On the palate it is full-bodied with the characteristic flavor of dark cherry, medium tannin and moderate acidity that yields an easy, long finish.

At this price, this Volver Tempranillo is a great example of a quality wine that’s affordable and attainable. Keep on the lookout for this one! Cheers!

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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.

Imported by Winebow Imports

Sample Provided by Jarvis Communications

The Fourth Fundamental Trait of a Good Wine - Sweetness

There are four fundamental traits that comprise a good wine and they all have to work together in balanced harmony. Previously we’ve explored Acidity, Tannin, and Alcohol . Let’s now take a look at Sweetness.

Sweetness in wine comes from natural grape sugars leftover after the fermentation has stopped. Or, by starting with overly-ripe grapes that produce a grape must which is so sweet that the yeast ultimately fails to convert all of it to alcohol. Perceived sweetness can also come from the alcohol itself, the toasted oak barrels used during aging, and simply from wines that are low in acidity.

The sugar that remains in wine is referred to as “residual sugar,” or RS, and is measured in grams per Liter (g/L). Here are the sweetness categories of wines:

• Bone Dry is 0-1 Grams/Liter (e.g., Brut Nature sparkling wines)

• Dry is 0-10 g/L (e.g., most red, white and rosé wines fall in this category, as do Brut & Extra Dry sparkling wines)

• Off-Dry is 10-35 g/L (e.g., Off-dry Riesling, Gewürztraminer, “Dry” sparkling wines)

• Medium-Sweet is 35-120 g/l (e.g., Madeira, Port, Moscato, Sweet Riesling)

• Sweet if the RS is greater than 120 g/L (e.g., Tawny Port, Late-Harvest wines, Cream Sherry)

  (Note: Coca-Cola has around 110 g/L)

In most wines, too much residual sugar results in a wine tasting sickly sweet. Conversely, if there’s absolutely no residual sugar, a wine may taste a bit harsh.

So, next time we’ll conclude this series by looking at how acidity, tannin, alcohol and sweetness must all be in balance in a really good wine. Until then, Cheers!

Behind the Cork™ - Zenato Valpolicella DOC Superiore

2017 Valpolicella Classico Superiore ($17)

Since founding their winery in 1960, the Zenato family has been a pioneering family in Italian wine. A benchmark producer in the Veneto region, Zenato harvests fruit from steep slopes in the historical Sant’Ambrigio zone of Valpolicella Classico to make this classically styled wine.

This Veneto Valpolicella is a blend of 85% Corvina Veronese, 10% Rondinella, and 5% Corvinone, varieties that are native to the Valpolicella region.

This wine is a Classico meaning it is from the original Valpolicella region and it’s also a Superiore that indicates it’s made from higher quality grapes that produce a more concentrated flavor.

Zenato's Valpolicella Classico Superiore is pale purple in color, has bright fruit aromas and the classic Valpolicella flavor of tart cherries. It has medium acidity and has a nice fruit-filled finish.

This 2017 Zenato’s Valpolicella has won many awards and received a 92 point score with James Suckling and 90 points from Wine Spectator. These are really nice scores for such a great value wine.

This one is bright and refreshing—especially with a little chill on it. It pairs well with charcuterie, seared tuna and roasted chicken.

At this price and quality this is a strong fit for a Behind the Cork™ Wine of the Week. Cheers!

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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.

Imported by Winebow Imports

Sample Provided by Jarvis Communications

The Third Fundamental Trait of a Good Wine - Alcohol

As we continue through the four fundamental traits of a good wine, let’s now move on to alcohol.

Wine is simply fermented grape juice. Alcohol is a byproduct of the fermentation process where yeast converts the sugar in the grape juice (the must) to alcohol. The yeast will continue feeding on the sugar until the juice is fermented to dryness, which means all the available sugar has been turned into alcohol. The level of sugar in the must determines the maximum alcohol content of the wine can achieve. But, a wine maker may choose to cut short the fermentation process such that residual sugar remains in the wine (i.e., a ‘sweeter’ wine).

While the average wine contains around 11%-13% alcohol by volume (ABV), wines can have as little as 6% or as much as 20%.

Everyone tastes alcohol differently. To some, alcohol may have no taste. Others describe the alcohol in wine as having bitter, sweet, spicy and oily tastes, and sometimes all of these are perceived simultaneously. Higher alcohol wines tend to taste bolder and sometimes oilier, while lower-alcohol wines feel lighter. However, it’s most common that alcohol yields a warming sensation at the back of the mouth and throat.

Alcohol content affects a wine’s body. A wine with higher alcohol content will have a fuller, richer mouthfeel, while a lower alcohol wine will taste lighter and more delicate on the palate.

So, that just a quick look at the role of alcohol in wine. We’ve now covered three of for fundamental traits of a good wine: Acidity, Tannin and Alcohol. Next time we’ll conclude with a look at a wine’s sugar content. Cheers!