Articles in Viticulture
Start a sheep farm to lower your taxable income? That’s what Deborah Sowerby did when she launched Olive Ewe Ranch in 2005 in Bradley, California, 20 miles northeast of Paso Robles, the noted wine region on the Central Coast.
The idea started when Sowerby’s husband, Paul, the national sales manager at Adelaida Cellars winery in the mountainous Adelaida District of Paso Robles, brought home a book about it one day and suggested she try it.
For the stay-at-home mom, it sounded like a good opportunity, and the book provided the guidance she needed to get started. Because Sowerby enjoys lamb, she opted to raise a good meat breed, starting with four ewes that grew to a flock of 100. Her sheep of choice is the medium-sized hair breed called Dorpers, which are easy to train and flock well. “As a meat breed, they are mild and buttery in flavor. They don’t have strong flavor like the wool breed,” she said.
Sheep grazing benefits local wineries
In the past four years, the meat business has morphed into a Sheep in the Vineyard program, in which sheep help control weeds in vineyards and reduce the carbon footprint by cutting back on fuel emissions, Sowerby said.
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She got the idea to start the program after she was approached by vintners looking for a holistic way to farm. With Sheep in the Vineyard, grazing sheep clear weeds and other invasive ground cover that can deplete soil’s nutrients. The grazing helps restore soil vitality and even nourishes the vines.
Sowerby’s sheep have found homes in some top-notch wineries in Paso Robles, among them Adelaida Cellars, Tablas Creek, Booker Vineyards, Ambyth, Dover Canyon and Villa Creek.
“A 100-pound sheep deposits 4 pounds of fertilizer daily,” she said of another benefit to Sheep in the Vineyard. “Over a five-month period, 20 sheep deposited 12,000 pounds in the 7-acre Bobcat Crossing Vineyard.”
Bobcat Crossing is part of the Adelaida Cellars’ 168-acre ranch that is home to 24 sheep, a couple of alpacas and a guardian llama named “Lliam.”
Sheep in the Vineyard was initiated at Adelaida Cellars. “There was so much mustard and vineyards adding to the biodiversity,” she noted. In addition to the benefits to the health of the vineyards, the sheep are also a draw for the winery’s visitors.
Initially, Sowerby’s sheep were brought in from her ranch after the grape harvest, grazing in the vineyards from October to March. Soon, though, she decided to leave the flock year-round so they could graze in the walnut orchards and mustard fields between March and October.
“For two years now, this is home to 24 Dorpers,” she said of the Adelaida Cellars ranch. Of this herd, six are owned by Adelaida Cellars, while the rest belong to Sowerby.
Ill effects of California drought
The drought in California affects the sheep and Sowerby’s plans for the future. Each year, Olive Ewe Ranch attempts to grow a field of forage mix (oats, wheat and barley) with the hope that sufficient rain will fall so they can cut and bale it for supplement feed, along with purchased alfalfa, which is a good source of protein for the flock.
“The reality is with several years of drought, growing a crop based on the whims of Mother Nature to grant us sufficient moisture is like rolling the dice,” Sowerby said.
Sowerby’s work in agriculture work belies her fashion background. Previously, her only relationship with wool was with fabrics and textiles. As a design and merchandising specialist, the former Orange County resident’s travels took her around the world on Princess Cruises and working for Giorgio Armani boutiques. Her lifestyle changed when she moved with Paul to the Central Coast 20 years ago. They purchased their 40-acre property nine years ago.
Olive Ewe Ranch has expanded to the point that she has now partnered with Mary Rees, another sheep producer, to create a comprehensive program that not only supplies sheep but also training and assistance specific to the wineries. While some wineries rent their herds, others raise their own flocks.
Breed recommendations for sheep farming
When clients look for recommendations for a particular breed — more sheep breeds are available than any other type of livestock — Sowerby suggests Dorpers. “It’s possible to triple the flock’s size in one year (with Dorpers) since they have the ability to lamb year-round,” she said.
In addition, they shed and don’t require shearing, which can be expensive. Sowerby also advises picking a sheep species based on the desired taste. The species fall into two categories — hair breeds and wool breeds. The wool breeds have a more lanolin flavor that becomes more pronounced as the animals age, while hair breeds maintain their softer, buttery flavor.
Olive Ewe Ranch Lamb Sliders With Aioli
Prep time: 45 minutes
Cook time: 40 minutes
Total time: 1 hour, 25 minutes
Yield: 8 servings
For the lamb burgers:
1 pound ground lamb
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper to taste
For the carmelized onions:
2 tablespoons butter
2 medium onions, finely sliced
2 tablespoons thyme
3 cloves of garlic, minced
2 shallots, minced
1/2 cup chicken stock
1/2 cup Adelaida Cellars Syrah (or a full-bodied red wine)
For the aioli:
6 cloves of garlic, finely minced
1/4 teaspoon salt
2 egg yolks, at room temperature
1 tablespoon mayonnaise (optional)
1 cup olive oil
For assembling the sliders:
8 slider buns, gently seared on the grill
2 cups arugula
8 slices Gruyere cheese
For the burgers:
1. Combine all ingredients in a bowl. Form into eight small patties.
2. Brush lightly with olive oil and grill until desired doneness.
For the carmelized onions:
1. Heat butter in a sauté pan over medium heat. Add the onions and thyme. Let the onions brown, turning occasionally, 15 minutes. Add garlic and shallots, continue cooking, turning occasionally, for another 3 minutes.
2. Add the stock and cook until the mixture is reduced to a brown color but not scorched. Then add red wine and continue to reduce until the onions turn light brown and caramelize, about 10 to 15 minutes.
3. Set aside and warm before serving.
For the aioli:
1. Put garlic and salt in a mortar and mash with a pestle to form a paste.
2. Place in a bowl and add egg yolks. Whisk gently.
3. If using, add the mayonnaise to the bowl and mix. (For foolproof aioli, this helps the binding process.)
4. Slowly start adding olive oil a few teaspoons at a time while whisking, until all the oil is added. The end result will be a mayonnaise-like consistency. Aioli can be refrigerated for up to five days.
For assembling the sliders:
1. Apply a thin layer of aioli to both sides of the warmed buns.
2. Place a lamb patty on the bottom portion of the bun, followed by a slice of Gruyere, a heaping teaspoon of hot caramelized onions and then a few leaves of arugula. Cover with the top portion of the bun.
Recommended wine pairings
Adelaida Cellars’ Anna’s Vineyard Syrah or select among other Paso Robles Syrahs, including Ecluse, Anglim, Tablas Creek or one of the full-bodied Paso Robles blends from Linne Calodo.
Main photo: Sheep grazing in Adelaida Cellars’ Bobcat Crossing vineyard. Credit: Copyright 2015 Courtesy of Deborah Sowerby
California’s Napa Valley is home to some of America’s best wineries. The valley is also well-known as an incubator of female winemakers. Shawna Miller is one of a group of talented women who have pursued a wine-making career in the valley.
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Growing up in a small Virginia town along the Appalachian Trail, Miller spent a lot of time outdoors, hiking and helping her grandmother tend the large garden that fed the family. In the summer they ate what they grew and canned the rest. During the wet, cold winters they happily supplemented their meals with the food they put up in the pantry, including jars of huckleberry and blackberry jam, tomatoes and green beans.
She never thought about grapes or wine.
Studying forestry at Virginia Polytechnic Institute and State University in Blacksburg, she graduated with a degree in forestry, which was a natural fit for a woman who had grown up trekking the Appalachian Trail. That’s also where she met and married Zak, who shared her love of biology. To see the world and build their resumes, they picked up jobs wherever they could. After a stint with the U.S. Geological Survey in Florida, a friend invited them to work a harvest in New Zealand. That work-vacation changed their lives.
Learning wine making around the world
Near Margaret River in Western Australia, they worked at the Cape Mentelle Winery where she learned that each grape had a different temperament. Each had to be picked at exactly the right moment. Pick too soon or wait too long and the grapes would yield inferior wine.
She and Zak were hooked. They pursued harvests in California, New Zealand, Australia and Chile. They experienced firsthand how soil and climate — terroir — created different wines. The Indian Ocean breezes that swept across the grapes at the Cape Mentelle Winery yielded wines very different from the ones she came to love in hot, dry Napa.
Taking classes at the University of California, Davis Extension, Miller wanted to learn the science behind raising grapes and making wine. But there wasn’t time to get a degree in enology.
Her graduate work would be done in the fields and in the labs where her background in science got her jobs measuring fermentation levels.
Mastering the art and science of wine
To become a winemaker, she had to master more than chemistry. Wine making is part science, part art.
Even if a wine is made entirely from one varietal, the grapes grown in one part of a vineyard can be markedly different from those harvested from another area. Blending those different flavors is an art that must be developed by a winemaker.
Today as the winemaker at Luna Vineyards, she oversees the production of a collection of well-regarded, affordable wines.
What distinguished Luna Vineyards in its early days was the choice to produce Italian-style wines. When Michael Moone founded the vineyard in the mid-1990s, he wanted to make wine modeled on the Italian wines he loved. He planted Pinot Grigio (white) and Sangiovese (red) grapes and blended the wines in a way that set them apart from the largely French style wines produced in the valley’s other vineyards.
At times in their marriage, Miller’s husband Zak has worked half a world away at a winery in Chile. But now with Zaira, their little girl, to raise, Zak stays closer to home as an assistant winemaker at Domaine Carneros.
As harvest time approaches, they put the call out to their parents. When the grapes are ready to be picked, Shawna and Zak will be in the fields from before dawn until well into the night. Someone needs to be home with Zaira.
In the days before the harvest begins, Miller walks through the vineyard. The fat clusters of grapes hang heavily on the row upon row of well-tended vines. If the weather cooperates and no pests damage the grapes, she could have a very good year. She is always hoping that with luck and hard work, this year’s vintage could be one of the winery’s best.
Harvest — exciting and nerve-racking
With a last look at the refractometer that measures the sugar level of the grapes, Miller makes the call to the vineyard manager, “OK, let’s take it.” And that’s when the real drama begins.
The grapes are ready. Miller is ready. But during harvest time there is more work than workers available. Sometimes when she calls she is told there isn’t a crew available. The grapes won’t be picked for days.
During that waiting time she is at the mercy of the weather. If it gets too hot or if it rains, the grapes will be pushed past their prime and a vintage that could have been great will be less so.
At moments like this, all Miller can do is watch and wait. She busies herself, making sure the lab is ready and the fermentation tanks are clean. Finally, when the crew is available, then it’s all hands on deck. Time for their parents to babysit Zaira.
Fermenting and then blending
What makes one wine different from another? Of course the quality of the grapes matters, but so too does the palate and skill of the winemaker.
Depending on the style, the maturing wine spends time in stainless steel vats or in oak barrels. When Miller believes the wine is ready, she begins a series of trial blends that are like rough drafts. Making several blends, she and her team will sample and rate each, comparing that year’s wine with ones they liked from years before. Like the best chef, she will mix and combine until she has the flavor she loves. At that moment, she will call in the bottling crew.
During the year there are moments when Miller can take a break to spend time with her family. As all-consuming and as hard as the work can be, having time with Zak and Zaira is absolutely essential.
And then it’s time to start the process all over again. In spring the leaf buds poke through the dark wood. In the heat of the summer, the vines need to be tended, the grape clusters are thinned and the plants monitored for pests. And in the fall there is the harvest when so many moving parts have to work together to give Miller what she needs to make great wine.
At the end of the day, even with all those stresses, Miller counts herself lucky to have found a career she loves, in a valley that produces beautiful wines.
Main photo: Late-harvest grapes at Luna Vineyards in Napa Valley, California. Credit: Copyright 2014 David Latt
On my recent visit to Chablis, France, I asked to see new producers and was slightly taken aback to find the name Michel Laroche at the top of the list. Laroche has been making wine, and then running a thriving business, ever since his very first harvest back in the terrible vintage of 1963. Over the years he has been at the forefront of innovation in Chablis, with horizons stretching far beyond the narrow valley of the river Serein. And now he has reinvented himself as a true vigneron, cultivating the grapes for the wine that he makes.
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In the 1970s and 1980s, when expansion of the Chablis vineyards was at its height, Laroche was responsible for the development of a large négociant business, buying the grapes or juice for wine, and the growth of the family estate to some 100 hectares (about 247 acres). Not content with Chablis, he developed a wine estate in the Languedoc, Mas la Chevalière, outside Béziers for vins de pays (country wine), because he wanted to try his hand at red wine. In 2005, he bought a wine estate in South Africa, l’Avenir; there was also a venture in Chile. He was a fervent promoter of screw caps at a time when the French market deemed them an anathema. And making use of his wife Gwénaël’s talent for interior design, he opened an elegant hotel and wine bar in Chablis itself. Then in 2010, he sold out to Advini, a company run by the Languedoc family, Jeanjean, which incorporates several wine estates in the key vineyard areas of France.
Laroche can always be relied upon for a perceptive overview of the Chablis market. A former manager of the town’s main bank described him as un grand homme du marketing (a great marketeer) — and she should know, as she doubtless saw the business plans of most of the vignerons of the appellation. After the fusion with Advini, Laroche stayed on for a two-year transition period, consulting on marketing, but now has returned to his roots and become a vigneron, based on his father’s original vines. Appropriately, Laroche’s new venture is called Le Domaine d’Henri after his father, and the label features a charming photograph of his parents enjoying a harvest meal in their vineyard. Laroche has four children, and his two daughters, Céline and Margaux, work with him. Although his sons have taken different career paths, Laroche insists that it is a family business for them all.
The core of the estate is 14 hectares (34.6 acres) of vineyards that belonged to his father and he has bought 8 more hectares (19.8 acres). They are mostly on the right bank of the Serein and include several plots of Fourchaume. There is a new cellar on the outskirts of the town. The vineyards are run organically, but the label does not say so because Laroche wishes to reserve the right to use a conventional spray if the climate demands it, as it did in 2013. His winemaker is Thibaud Baudin, who has worked in the Côte d’Or and in New Zealand, and then most recently for Advini at Domaine Laroche.
However, these days Laroche is very much involved with wine making and vineyard work in a way that the scale of Domaine Laroche had not allowed him for several years – and he is in his element. You can sense his enjoyment at serving wines in which he has played a vital role. As he put it, “le jeu, the game, is to produce quality. It is like a new profession, with a new perspective.” And these days he can spend as much time as he likes in his vineyards, so that he feels so much closer to the product. “I’ve returned to its source.”
As well as simple Chablis from vineyards in the hills above the village of Maligny, Laroche has created a range of three premier crus from the prestigious Fourchaume region. Here you sense his marketing expertise. The first small vintage of Domaine d’Henri was in 2012, and I was lucky enough to be able to taste the wines.
The basic Fourchaume, if a premier cru can be basic, is a blend of several plots. Just 11% of it is fermented and aged in wood, and then blended with the vat-aged wine in the June following the harvest. The year 2012 was a fine vintage in Chablis, so no chaptalization was necessary, and the wine is firm and has great minerality. The Cuvée Vieilles Vignes comes from older wines that were planted in 1970. Here the percentage of oak aging is 21% and the taste is firmer and steelier, with a taut finish. And the third Fourchaume, Cuvée Heritage, comes from vines that were planted in 1937, from a vineyard that Henri bought rather than planted himself. There is just one new barrel out of five, with 37% of the cuvée fermented and aged in oak. The higher percentage of oak makes for a more oxidative style, with more structure and richer flavors. In 2012 they made just 4,000 bottles of Cuvée Heritage, including some magnums and jeroboams.
When I asked Laroche what he considered to be the biggest change in Chablis over the years, he replied without hesitation, “The very positive development of the awareness that we are an appellation with a great potential.”
Back in 1963, most people considered themselves farmers, merely scraping a living from their vines with the aim of quantity, not quality. These days it is the quality of Chablis that provides the excitement, and that is Laroche’s aim as a new vigneron.
Main photo: Wines from Le Domaine d’Henri. Credit: Courtesy of Le Domaine d’Henri
This Sonoma wine captivated with scents of gently crushed black cherries mildly seasoned with oak. Its attack was silky and the flavors echoed the wine’s alluring aromas. It was fresh and structured, though the oak gradually became more of a presence, indicating that the wine wanted cellaring.
It was the 2008 Vérité “La Joie,” an obsessively calculated blend of — here goes — 71% Cabernet Sauvignon, 15% Merlot, 7% Cabernet Franc, 4% Petit Verdot and 3% Malbec. Wine critic Robert M. Parker Jr. awarded it 99/100 points and rated the 2007 vintage 100/100. There was another perfect score for “La Joie’s” sibling, Vérité “Le Désir,” a Cabernet Franc-dominated blend. And the third wine of the Vérité trio, the Merlot-based La Muse, garnered 99/100 points.
I do not typically score wines. I write pages and pages of notes. Amid the adjectives for that 2008 Vérité “La Joie” I noted “quite European in style” and “very French.”
So perhaps it’s not surprising that the wines were made by a Frenchman, Pierre Seillan, 64, who hails from the Lot-et-Garonne region south of Bordeaux.
The Vérité project
The Vérité project was the dreamchild of California wine icon, Jess Jackson, who died in 2011. An attorney and self-made billionaire, Jackson bought a pear orchard in 1974, planted grapes and eventually began making wine. In 1982 he created Kendall-Jackson Vintner’s Reserve Chardonnay and gave birth to a vinous revolution: Here was a moderately priced wine that trounced the Hearty Burgundies and other jug wines.
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Jackson continued to build his empire, which at its height comprised 35 wineries in five countries. What eluded him was a great wine. Then Seillan entered the picture.
The time was 1995. Seillan was managing estates for the Bordeaux negociant Cheval Quincard, when a mutual friend arranged for Jackson’s wife, Barbara Banke, to visit Seillan at one of the châteaux he was directing. In 1996 Seillan visited Jackson and by 1997 the Seillans had moved to Sonoma County.
They wasted no time. Vérité debuted with the 1998 vintage. But, first, as Seillan recalls, “Jess and I explored his different estates, vineyards and properties around California and around the world. I was able to identify and develop new locations in Sonoma County that were the right place for growing very high quality grapes, and matching the terroir to the appropriate varietal and rootstock. I then was able to identify what I defined later as ‘micro-crus.’ ”
The ‘micro’ approach
Seillan has worked with micro-crus for most of his life. “Ever since my grandmother taught me about soils and gardening when I was little at my parents’ estate in Gascony, then my work across Bordeaux, in the Loire Valley, in Tuscany and California. I learned to listen to the message of a particular place from the soil, climate and the vegetation, and to be able to match that to producing the right grapes in the right way.”
Seillan selects the best grapes from roughly a thousand acres of vineyards owned by Jackson to make the three versions of Vérité. The key parcels, well-exposed hillsides ranging from 578 feet to 2,457 feet, are: the Kellogg vineyard, Alexander Mountain Estate, Vérité Vale in Chalk Hill and Jackson Park.
Was the micro-approach uncommon in California? “Yes,” Seillan said. “Viticulture in California is still very young compared to France.”
In 2003, the Jacksons and the Seillans purchased the 55-acre Château Lassègue St. Emilion Grand Cru, and several years later, the 31-acre Château Vignot, also a St. Emilion Grand Cru. And Seillan manages the team at Jackson’s Tuscan properties.
Not surprisingly, the philosophy of micro-cru prevails, from painstaking selection of soils to persnickety parsing of grape percentages for each bottling.
A few favorites
Having tasted more than a dozen Seillan/Jackson wines recently, I had a hard job picking favorites. Nevertheless, I loved the 2010 Château Lassègue. Velvety and nuanced, it was fresh and structured, with notes of licorice blending with those of Burlat cherries. At $90 it’s not out of line for high quality Bordeaux and a lot cheaper than the 2008 Vérités ($390 a bottle). Of the three Tuscan wines, I much preferred the Chianti Classico to the two Bordeaux blends. Made from Sangiovese, the region’s traditional grape, it had a tasty story to tell on its home turf. What’s more, at $30 a bottle, it’s priced at roughly a third of the Super Tuscans.
And there’s a new, nicely priced charmer: Seillan has resuscitated vineyards planted by his mother on the Coteaux de Montestruc, facing the Pyrenees. True to form, he opted to plant Bordeaux grapes rather than those traditional to the region. The results are delectable. The 2012 Bellevue Seillan Côtes de Gascogne VdF, a blend of Merlot, Cabernet Sauvignon and Malbec, is a lip-smacking crowd-pleaser as well as a good value at $30 a bottle. Seillan’s grandma must be smiling.
Main image: Pierre and Monique Seillan moved to Sonoma in 1997. Credit: Courtesy of Monique Seillan
Sicily is famous for its distinctive wines and native grape varieties, particularly those that grow on volcanic soils. Nerello Mascalese, today’s most talked-about Sicilian red grape, only flourishes on the slopes of Mount Etna, Italy’s largest active volcano. The lesser-known Malvasia delle Lipari grows instead on the volcanic Aeolian Islands, where it’s made into a delicious and unique dessert wine that also goes wonderfully with cheese.
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Malvasia delle Lipari Passito DOC is made from sun-dried grapes in several versions, from very sweet to drier. It offers orange and floral notes, toasted nuts and rich apricots to the nose and, at its best, enough acidity in the mouth to balance the sweetness and keep it lively and long. The volcanic soils often confer exciting, salty minerality.
The Aeolians are the archipelago that sits between Italy’s “toe” in Calabria and Sicily’s northeastern corner. You reach them by ferry from Messina. The cluster of eight small islands, known as Isole Eolie in Italian, was named for Eolo, the god of wind in Greek mythology. No wonder: The Aeolians are subjected to winds from all sides. The islanders’ rudimentary lifestyle of fishing and agriculture was dramatically captured in “Stromboli,” Roberto Rossellini’s 1950 black-and-white film starring Ingrid Bergman. It was set on the island of Stromboli, another of Italy’s three active volcanoes.
Islands at a crossroads of culture
Contemporary vine-growing takes place mostly on two of the other islands, Lipari and Salina, but the archipelago has long been linked to wine, as professor Attilio Scienza, Italy’s foremost viticultural historian explains:
“These islands played an important role in the history of wine. As Phoenician and ancient Greek ships traveled the Mediterranean, they stopped off here to stock up on food and this allowed for important cultural exchanges.”
Scienza was speaking at Sicilia en Primeur, the itinerant Sicilian wine event that this year was held on the island of Vulcano.
“We know that grapes were grown and traded here: Grape seeds from 6,000 years ago have been found in archaelogical digs on Lipari. Later, in the 6th century, an unusual sweet wine became famous on the islands. It was made when very ripe, sun-dried grapes were heaped into a high mound whose weight naturally pressed the juice from the berries. This wine was known to keep — and therefore travel — well and its fame spread throughout the Mediterranean.”
The family of vines called Malvasia grows throughout the Mediterranean, but the Malvasia now found on the Aeolian islands has a DNA very close to that of the original Greek Malvasia. Despite facing extinction after the phylloxera attacks of the early 20th century, today Malvasia is being made in sweet and dry versions by a score of producers on the islands.
“Mediterranean peoples have a different, more cyclical, history than other Europeans,” Scienza says. “Life on these islands has hardly changed in 3,000 years. Today, this archaic, heroic viticulture can teach us a lot about how to make wine while maintaining the landscape sustainably.” Malvasia vines are often still grown as free-standing bushes, ad alberello, in steeply sloping vineyards. Their long roots reach deeply down; it rarely rains on these islands.
A much-favored vacation destination
The Aeolians offer some of the Mediterranean’s most sought-after holiday destinations, so if you want to explore their viticulture peacefully, it’s best to avoid the August crush. Winemakers have more time in spring and autumn to show their vineyards and organize tastings. Book your visit ahead, as these tiny estates are usually worked by the owners.
I recently visited seven top Malvasia producers, most of whom are situated on Salina. I made my base at Capofaro, the luxurious resort owned by the noble Tasca d’Almerita family whose historic estate, Regaleali, is located in central Sicily. The hotel is surrounded by vineyards, and you can enjoy their fine wines at Capofaro’s restaurant.
The name most often associated with Malvasia delle Lipari is Hauner‘s, who was the first to revive this traditional wine. Carlo Hauner makes fine Malvasia in sweet and dry versions.
Like Hauner, Fenech and Nino Caravaglio are artisanal Malvasia producers who supplement their incomes with the other plant that loves these arid conditions, the caper bush. Their tiny, salted capers — the plant’s flower buds — are famous throughout Italy. You can sample and buy these producers’ delicious wines and capers from their small cellars. Barone di Villagrande is another enterprising estate on Salina that also makes native reds on Etna.
If you go to Vulcano island, make an appointment with Paola Lantieri to visit her lovely house and vineyard. She makes her passito from grapes sun-dried on the vine and on cane racks. The latest addition to the Aelioan wineries is Castellaro, a large, ambitious project on Lipari. Their state-of-the-art cellar and expanding vineyards promise well for these ancient islands’ continuing viticulture.
Main photo: Malvasia vineyards and bougainvillea at the Capofaro estate on Salina. Credit: Carla Capalbo
Corks are popping all over the place this month. More bottles of Champagne and other sparkling wines are sold during the holidays than at any other time of the year. With an elegance that eludes eggnog, bubbly is definitely a December favorite.
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For many consumers, this is just about the only time that they buy and drink this particular type of wine. Not surprisingly, they often find themselves confused. Sparkling wines come in a wide array of styles and an even wider range of prices. Is the more expensive one inevitably best? Is Champagne always better than bubbly made elsewhere? And what do all those words on the label — “brut,” “extra dry,” “demi-sec” — really mean?
Here’s a primer, with answers to these and some other frequently asked questions.
Is Champagne really the best sparkling wine?
In a word, yes. Real Champagne comes from a relatively small region in northern France, where the cool climate and chalky soil combine to produce sparkling wines of remarkable grace and finesse. That’s why good Champagne remains the benchmark for anyone producing bubbly just about anywhere else.
What makes Champagne so distinct? Many things, but the most important factor is that the area is too cold for wine grapes to ripen fully. They retain lots of acidity, and while too tart for still wine, are perfect for bubbly.
That Champagne remains best doesn’t mean, however, that other sparkling wines are bad. Vintners all over the world make bubbly following the time-honored Champagne method, a laborious process in which a second fermentation in the bottle produces a stream of tiny, delicate bubbles. Their wines can be delicious. Look for an indication of this “classic” or “traditional” method on the label.
Why is Champagne so expensive?
Two reasons, really. First comes supply and demand. Though people clamor for Champagne all over the world, the region itself is relatively small. Second, because demand is so strong, vineyard land in Champagne is expensive. Growers need to charge a fair amount for their grapes to cover their costs. Couple the high price of the raw material with the expensive production method, and the wine simply can’t come cheap.
Speaking of cheap, you still can find some bottles of American bubbly for under $10 labeled as “Champagne.” Though regulations now restrict the use of the term, producers who labeled their wines with it in the past are allowed to continue to do so. These wines, however, are not made with the traditional method. They bear virtually no resemblance to true Champagne.
Are there any good, affordable Champagnes?
Absolutely, and this is definitely the time of year to buy them. Most shops put bubbly on sale during the holidays, and you can find some excellent Champagnes for under $30 a bottle. Look for the bruts from Henri Abelé, Piper Heidsieck, and Mumm (Cordon Rouge), all of which have impressed me recently.
What does ‘brut’ mean?
It means dry, and “ultra-brut” (Laurent-Perrier makes an excellent one) means very dry. Champagne nomenclature, however, gets confusing. You’d think “extra dry” would mean very dry. It doesn’t. Instead, a wine labeled “extra dry” will be slightly sweet, though not quite as sweet as one labeled “demi-sec,” a term that literally means half-dry. There’s absolutely no logic to it.
Incidentally, rosé Champagnes, which many people assume will taste sweet, are usually quite dry.
What about sparklers from elsewhere in Europe?
Spanish cava is always a popular alternative to Champagne, particularly since it carries a lower price tag. Made by the traditional method, but with different grape varieties, good cavas taste nutty rather than toasty, and rarely cost more than $15. Cristalino, Mont Marcal, and Segura Viudas are reliable producers.
Bubbly from the Loire Valley in France, though inevitably coarser in texture than Champagne, can be another option. For around $12, look for the bruts from Bouvet and Marquis de la Tour.
Prosecco from northeastern Italy is surging in popularity these days. Rarely made by the traditional method, the wines usually taste somewhat sweet. More like Champagne in style are brut Italian sparklers from Trentino and Franciacorta. Popular with the chic set in Milan, they are priced in the same league as the French originals.
Are there any good American sparkling wines?
Yes, and more and more all the time. Let’s start in California, where the Champagne-styled sparklers tend to taste fruity and frothy, the wines being made from riper grapes than in Champagne. Names to look for include Domaine Carneros, Gloria Ferrer, Roederer Estate, and Schramsberg. Expect to pay about $25 for a basic brut, and more for a vintage or prestige bottling.
Many other places in the United States also produce good bubbly. Westport Rivers in Massachusetts, L. Mawby in Michigan, Gruet in New Mexico, Chateau Frank in New York, Argyle in Oregon and Thibaut-Jannison in Virginia are examples of wineries whose wines have won numerous medals and awards at international competitions and are well worth trying.
What foods go best with ‘brut’ bubblies?
Wherever it comes from, brut sparkling wine pairs best with savory fare. It’s a remarkably versatile food wine, and can complement almost anything on your holiday buffet. I’m especially partial to it with seafood, notably shellfish and sushi.
But what about dessert?
Brut bubbly is simply too dry to complement desserts, as sugar or pastry cream makes the wine seem thin and metallic. Serve extra-dry or demi-sec wine instead. Veuve Clicquot makes an excellent non-vintage demi-sec that costs about $45. If that’s too much money, try Freixenet’s extra-dry cava for about $10.
Incidentally, virtually no sparkling wine matches well with chocolate, as the dark cocoa flavors invariably make the wine taste bitter.
What if I buy more wine than I end up opening over the holidays?
Good bubbly will improve noticeably with some time spent in the bottle, becoming more complex, nuanced and intriguing. You do need good storage conditions — a place that is relatively cool, with little direct light. Whether you use a closet or a basement, don’t worry about leftover bottles. Given all the sales during the holidays, this is definitely the season to stock up!
Main photo: Pouring out the champagne. Credit: iStock
There is one big problem with Swiss wines: There is not enough to go around. There are just 15,000 hectares (about 37,000 acres) of vineyards spread over the whole country, and the Swiss drink most of their wines themselves, so that barely 1 percent of the country’s entire production reaches the export market. This means that the only way to really enjoy Swiss wine is to go there — but that is no hardship, as it is a breathtakingly beautiful country.
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The train ride from Geneva airport to Montreux sets the scene. The track follows the edge of Lake Geneva, and on the other side there are steep terraced vineyards, tiny plots with stone walls that form the myriad appellations of the Vaud (one of the Swiss cantons, or states). The whole area is protected as a UNESCO World Heritage Site.
From Montreux, I ventured into the German-speaking part of Switzerland, with vineyards scattered all over the northeastern part of the country. They account for just 17 percent of the entire production of Switzerland. Visiting a small handful of wine growers, various themes become apparent. Not only is production tiny — the average wine grower can easily earn a living from 4 or 5 hectares (10 to 12 acres) — but it is also fragmented. Martin Donatsch, in the area of the Graubünden Herrschaft, is not unusual in making 14 different wines from 6 hectares (15 acres). While it is true that some of the wines are variations of the same grape variety, nonetheless the attention to detail is breathtaking.
Donatsch’s neighbor, Georg Fromm, in the village of Malans, follows the Burgundian pattern, making a village Pinot Noir that is a blend of grapes from different vineyards as well as four Pinot Noirs that draw from four distinct vineyards. And he has only 4.5 hectares. The differences were subtle but apparent, as there are slight variations in the soil as well as the vinification. (Fromm is also known for superlative Pinot Noir in New Zealand.)
Donatsch, whose father was the first to plant Chardonnay in the area and the first to age his Pinot Noir in barrels — he was given two Burgundian barrels by André Noblet of Domaine de la Romanée Conti — also follows the Burgundian pattern with the equivalent of a village, premier cru and grand cru wine. These indicate, in rising order, the quality of the terroir and thus the potential of the wine. In Donatsch’s case, the wines are called Tradition, Passion and Unique. Their style was understated, delicious and age-worthy.
With such tiny amounts, production costs are high — we were given a figure of 30,000 Swiss francs (about U.S. $31,000) per hectare, which could rise to as much as 50,000 francs (about $52,000) in particularly challenging hillside conditions, and so inevitably prices are high, but no higher than for a grand cru Burgundy. Donatsch’s wines range from about U.S. $21 for a bottle of Tradition to $57 for the Unique.
Although all the wine growers that we met grew a diverse range of local and international grapes, most agreed that Pinot Noir is the most successful grape variety of the region. For my taste buds, it really came into its own in the Graubünden Herrschaft, the four villages of which Malans in the center, where the warm prevailing wind, the föhn, helps ripen the grapes. The soil is mainly limestone, like Burgundy, and the grapes enjoy the large difference between day and nighttime temperatures, which makes for slower ripening and fresher flavors.
Local varietals at risk
In addition to the more international varieties, Switzerland is also home to a number of endangered varieties, which could be at risk of disappearing. Erich Meier at Uetikon, near Lake Zurich, is a keen exponent of Rauschling. There are 9 hectares (22 acres) of Rauschling in the area, 23 hectares (57 acres) altogether in the whole of Switzerland; Erich has just 40 ares (1 acre). He ferments half the grapes in oak and half in tank to make a rounded, fruity white wine with well-integrated oak and a lightly salty finish with good acidity.
Completer was another grape variety that I had never heard of, let alone tasted. This might be explained by the fact that 10 producers have just 3 hectares of it. Happily, the Donatsch family is planning to extend its vineyards of Completer so that its future can be more assured. Martin Donatsch explained how it has a very high acidity and that in the past it used to be aged for several years in wood to soften the acidity, thus making for a very oxidative style. He has opted for a fresher style, a late harvest wine, in which he leaves a little residual sugar. Again the föhn helps the ripening process, by shriveling the grapes, and for Donatsch it has everything that you want in a white wine, minerality, fruitiness, elegance and alcohol. I found it very intriguing, with dry honey and good acidity and again, well-integrated oak.
At lunchtime in the Donatsch family’s wine bar, Winzerstube zum Ochsen, we enjoyed the 2009 vintage of Completer from a magnum. It was simply delicious, and yet another example of the extraordinary diversity and originality of Switzerland.
Main photo: Martin Donatsch stirs the grapes at his family’s winery. Credit: Domaine Donatsch
One of Spain’s favorite wines suffers from a case of mistaken identity — and is better known abroad under an alias.
In the Mediterranean coastal regions of Murcia and Valencia, wine made from Monastrell (the fourth-most planted red wine grape in Spain) is a local favorite. With its slightly rugged, fruit-intense profile, it is ideal to pair with hearty winter flavors such as La Mancha’s gazpacho manchego, redolent of rabbit, wild mushrooms and snails, and Valencia’s richly seasoned paellas.
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But somewhere around the 16th century, the varietal traveled to France and took on the name Mourvèdre, which stuck for 500 years. Over time, Mourvèdre gained popularity as a perfect partner for Grenache (known as Garnacha in Spain) and Syrah — a blend known as GSM for short. GSM blends from Chateauneuf-du-Pape and Côtes du Rhône are particularly well known. French winemakers also stepped ahead of Spanish vintners to carve out a reputation for the grape as a respectable single varietal. Even Australians and Americans thought well enough of Monastrell to plant vineyards of their own, but gave it yet another name: Mataro.
But recently, Monastrell has moved to center stage, to share the spotlight with garnacha and the Rioja region’s famed Tempranillo. With more producers creating Monastrell wines of what could be called a finessed rustic style, Monastrell has shed its reputation for jammy, high-alcohol vintages and acquired one for its distinctly Spanish, authentic approach to this powerhouse grape. Michelin-starred chef María José San Román showcases the fruit and wine on the menu every night at her restaurant, Monastrell, in the heart of the varietal’s growing region in Alicante.
But Monastrell is not an easy grape to grow; it takes perseverance and dedication. The varietal flourishes on old bush-trained vines, planted in incredibly rocky soil at elevations high enough to be hard on the fruit. In temperatures that are blazing hot in the summer and bitterly cold at night, the grape benefits from being both drought-tolerant and late to harvest, but typically produces in heavy and light volumes on alternate years.
To the eye, Monastrell’s thick skins contribute to a deep, dark purple color. On the nose, its aroma gives away the earthy, rocky soil it thrives in, but the wine is all about spice and intense, dark fruit such as blackberries, blueberries and plums.
Most quality producers in Spain have tamed its highly tannic, rustic taste with selective oak aging, and the best vintners create wines that balance intense fruitiness with savory undertones. Although there is no getting around the fact that most Monastrell wines are relatively high in alcohol, averaging 12 to 15 percent, there’s a softness to the fruit that makes this wine very approachable, with the right level of acidity.
Experiencing Monastrell at its source
During a recent visit to Bodega Castaño in the Yecla DO (Denominación de Origen) of Murcia, I witnessed the unique growing conditions of this workhorse grape. More important, I tasted Monastrell at its source, perfectly paired with country food and generous Spanish hospitality.
As a guest of Ramón Castaño Santa and two of his three sons, winemaker Ramón and Daniel, I toured an estate that had been maintained by four generations of Castaño vintners. On this day during harvest, the Monastrell grape hung in heavy bunches just inches from ground, so I was able to experience the deep flavor of the fresh fruit before swirling the wine in a glass over lunch.
Although the hearty country gazpacho prepared over a wood fire was a simple but spectacular main course, the real treat was the collection of six wines that the Castaño family shared with its guests. From the simple, single varietal 2013 Monastrell to the smooth 2011 Casa de la Cera, the family’s flagship example of a perfect Monastrell blend: 50% Monastrell, 50% combination of Garnacha Tintorera, Cabernet Sauvignon, Syrah and Merlot.
I discovered that afternoon that Monastrell is a friendly wine that’s worth getting to know. There are a host of Spanish vintners from Murcia’s four recognized winemaking regions that are creating great examples of Monastrell vintages, including Bodega Castaño and Castillo del Baron in Yecla and Enrique Mendoza, Volver and Sierra Salinas in Alicante.
Best of all, Monastrell can still be an incredible value because the reputation of the heavy-handed, rough style of the Monastrell of old has not caught up with the new, more refined approaches that vintners are applying to this fruit-forward wine. Sometimes, mistaken identity can work in a wine lover’s favor.
Main photo: Monastrell grapes. Credit: Caroline J. Beck