Tannat

There’s a dark, thick-skinned grape that makes aggressive, chewy, tannic, red wines originating from France’s southwest. It’s called tannat. Mostly blended with other varietals in France, over the years, it has become the darling of Uruguay for single varietal wines. Having judged several wine competitions years ago in that country, I had tasted many, but had found few that were really good. Today, longer hang time on the vines and cold maceration of the fruit is rendering tannat that is much more vibrant and fruity. It’s still a firm little number, but much easier drinking. Absolutely fab with grilled or roasted red meats and hard, seasoned cheeses! If you get the chance, give tannat from Uruguay a go.

Prisoners Make Wine

There’s an idyllic island some 37 km. off the coast of Tuscany, Italy, in the Mediterranean, whose occupants create wine. Not unusual I suppose, when the entire country is basically one big vineyard. However, it is when all of these folks are prisoners who have been convicted of murder and other violent crimes. The island of Gorgona is a penal colony of the Italian government and they have a working winery whose vineyard is owned by the famed Frescobaldi family. Employees of the family have been teaching winemaking to some of the island’s inmates as part of a rehabilitation program. Apparently some upscale restaurants throughout the country sell the wine produced here on their menus for a hefty price. 

Wine and Soup

As the weather cools down, hot soup becomes more appealing. Matching wine to it is much easier if the soup contains a healthy proportion of solid food like meat, fish, vegetables, beans, pasta or rice. Always match the character of the wine to the character of the soup. A lighter wine with a lighter soup and a heavier one with a richer concoction! Match the wine to the most dominant flavor in the soup like lemon or garlic. Seasonings and spices like curry can alter the soup’s flavour so choose a wine that plays that flavor. For wine/soup affinity, you can add a little of the wine you are going to sip with the soup to its preparation. Finally, serve whites at cellar temperature or very slightly chilled and reds at room temperature.

Visiting Wine Country

A trip to wine country is always a delightful treat. If you’re contemplating one in the next short while, this time of year is ideal. Harvesting of the grapes and winemaking in most northern hemisphere countries takes place in September and October. It’s an exciting time to visit wineries. Aside from tasting lots of vino, you’ll be able to see the entire process of turning grapes into this wonderful nectar. That includes the picking of the grapes (some by machine and others by hand), crushing, pressing and, in many cases, the finished liquid put into barrels for aging. Not only is this a real education, but it will also give you a better appreciation of all the hard work that goes into creating your favourite imbibe. Plan ahead and enjoy.

Maneuvering Wine Fairs/Shows

With the Fall, wine fairs and shows kick into gear big time. Truthfully, these large events are not the ideal environment to taste product. Too many people and extraneous smells all get in the way of your wine appreciation. Some hints. Attend the show right when it opens so exhibitors are fresh and more willing to chat. Avoid the evening when all the “yahoos” come out. Dinnertime is also a good time to steer clear. Before you start tasting, consult the show guide and pick a varietal, vintage, wine style, country, region, etc. and focus only on the wines that fall into that category. Most importantly, DON’T SWALLOW. Don’t taste any more than four to five wines at a stretch, take lots of breaks, drink lots of water and nibble food often.