Characteristics of Grenache

This type of grape has different varieties of which two stand out: the “tintorera” and the “tinta”. The first is that which mainly makes this blending paper, since it has very appropriate characteristics for this purpose: a coloured pulp and high tannin content.

However, it is the Garnacha Tinta variety that has turned out to be the second most cultivated red grape variety in the world and in Spain, since it is found in more than 240,000 hectares of the country.

To be more precise, geographically, Garnacha is found mainly in Navarra, Catalonia, Madrid, part of Levante and La Mancha. As a historical curiosity, in Murchante, Navarre, in the mid-1970’s all the vines of this type began to be planted in order to cultivate other foreign vines; however, in a few years they had no choice but to replant them again due to the great demand of this variety.

Focusing on the representative characteristics of its strain, what stands out the most is its resistance to drought, pests and diseases. As for the grape, it is black, with thin skin and juicy flesh. These characteristics mean that, in general, its wines are vigorous, with a scarce colour and maroon colour, its body is not very acidic and, if they come from sunny places, they are wines with a high alcohol content.

The property that harms it is its high oxidability and rapid maturation, which causes the difficult vinification in wines that are not suitable for aging, and therefore in some areas are made with this varietal rancid wines or dessert. However, from old vines and in suitable soils great wines have been obtained.

Some of the best wines made exclusively from Garnacha grapes

These are some of the best Spanish wines made with Garnacha grapes that you can find. If you can afford it, buy one at least!

• L’Espectacle 2008 Magnum

With 96 points from the Guía Peñín, this magnificent Montsant wine comes from centennial Grenaches.

• El Reventón 2012

Another amazing Pérez Landi wine with 95 points from the Guía Peñín.

• Santa Cruz De Artazu 2010

Perhaps the best wine of Navarre, this monovarietal of Garnacha is made by Artadi, a guarantee of quality, as shown by the 95 points of the Guía Peñín.

• Aquilón 2004

The 96 Parker points speak for themselves. An explosion of aromas and flavors for this DO Campo de Borja wine.

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Mencia grape

Located in the Northwest of the Iberian Peninsula, the Mencia is a unique grape variety, particular, elegant and rustic at the same time. Its pilgrimage begins with its particular road from Santiago, crossing the Bierzo, the Ribera Sacra, Valdeorras and Monterey, until arriving to the north of Portugal. It is very special because it is grown only in these regions.

Although it has been wanted to relate with the Cabernet Franc, recent studies based on the DNA carried out by the University of Santiago de Compostela and of the Station of Viticulture and Oenology of Galicia have discovered that it is descendant of Galician Merenzao and direct descendant of the French variety Trousseau.

We can find the maximum expression of the Mencia in the Bierzo (Castile and Leon) and Ribera Sacra (Galicia).

The Mencia grape in the Bierzo

In the Bierzo is the predominant grape variety, adapting perfectly to its temperate microclimate, which combines the humidity that comes from Galicia and the drier climate that comes from Castile. It has a mild rainfall and a low altitude that generally avoids late frost.

The wines made with Mencía del Bierzo show intensity, energy and vitality. A clear example of these wines is the Pago de Valdoneje Viñas Viejas, with an intense, lactic, floral nose, with notes of ripe blueberries, but with a fresh and sweet spice at the same time reminiscent of the nail. In the mouth it expresses the energy of the earth and at the same time we find a creamy texture. It leaves us an energetic and saline finish, which will make us salivate and not lose the desire to drink.

The Mencia grape in the Ribera Sacra

For its part, the Ribeira Sacra, despite having a very similar climate to that of Bierzo, is somewhat more humid and warm. Its difference is in the soil and in its orography, with more vertical and extreme slopes. The wines of Mencía behave in the same way as their “terroir”: more vertical and direct, lighter, sharp and saline, even in the nose, where we find very marked notes of salt stone.

If you have not drunk any Mencía wine yet, we strongly recommend that you do with some as soon as possible, as it is a variety of grapes that fall in love, able to captivate for its authenticity and character to any wine lover.

“Otoño en el Bierzo” – Gabriel Fdez.

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Let’s start with the basics.

What is Colombard?

It’s a grape. More specifically, Colombard is a member of the vitis vinifera species of wine grapes. It’s an offspring of Chenin Blanc and the even lesser known Gouais Blanc. Originally from France, Colombard produces white wines that are relatively neutral in character.

The Colombard grape lacks strong varietal characteristics of its own, so it is used to best effect to create blends with other grapes. Colombard produces a crisp wine with good acidity, making it a versatile blending grape indeed.  

Where does Colombard grow?

Its home is France, though Colombard has also had some success elsewhere.

Colombard in France

In its native France, Colombard is most important not for table wine, but rather for Cognac and Armagnac. Here, the Colombard is grown alongside grapes such as Ugni Blanc to produce the base wines that will be distilled into the luxury Brandies of those regions. It’s also permitted, though rarely seen, as a blending grape in white Bordeaux wine. A number of large supermarket brands, notably Tariquet and JP Chenet, also make inexpensive white wines from Colombard.

Colombard in the USA

Though less significant today, Colombard has enjoyed some serious success in California. It was the region’s premier white grape during the 1980s, known as French Colombard, though its popularity is no longer what it was. Today, most American Colombard is used in inexpensive white blends and jug wines.

Colombard around the world

You’ll find Colombard wine produced in a number of other countries, notably South Africa and Australia. Winemakers in these new world countries tend to produce Colombard wines in a fresh style with pronounced tropical and exotic fruit flavours. In South Africa, they call the grape “Colombar”.

Colombard food and wine pairings

If you’ve got your hands on a bottle of Colombard, you’ve got a surprising number of options when it comes to food and wine pairing. The naturally high acidity in Colombard, combined with the relatively neutral flavour profile, means that Colombard is quite food-friendly indeed. Let’s look at three distinct iterations of Colombard, and a great food match for each.

1. Colombard supermarket blends: Cheap and cheerful

Maybe it’s from the south of France, or from California. Let’s say you’ve got one of those bottom-shelf bottles of Colombard wine and you’re looking for a good food pairing. Do as the French do in this case, and stick with the supermarket theme: Grab a chilled bottle of Colombard (the colder the better if it’s not a particularly good quality wine) and put together a little picnic of cheese, charcuterie and bread. Sit in the sun with good friends and enjoy a cheap and cheerful picnic!

2. Tangy new world Colombard: Keep it simple!

Some South African or Australian Colombard can almost be compared with New Zealand Sauvignon Blanc. High levels of acidity and racy, tangy exotic fruit flavours are great with unfussy dishes, with perhaps none better than traditional fish and chips. With plenty of salt and vinegar, this is a tangy delight and the acidic wine will be on hand to clean your palate with each sip!

3. Colombard in Cognac: Decadent duck!

OK, it’s not a wine as such, but perhaps the finest expression of French Colombard is in Cognac. Some will swear by Cognac as an after-dinner digestif, but a young example can be a beautiful match for honey-glazed duck. The aromatics and flavours of both food and drink complement each other wonderfully. It’s not something to have every day, and you’ll want to watch your intake, but what a treat!

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Trebbiano is a deceptively important wine grape, and here’s why:

3 reasons that Trebbiano is so important

1. Whether you’ve heard of Trebbiano or not, there’s a good chance that you’ve actually tasted it without knowing. If you’ve ever drank Cognac or Armagnac, chances are that you’ve drank Trebbiano. Cognac and Armagnac are located above and below Bordeaux, respectively, in south west France.
   These regions are famous for producing premium brandy, which is essentially distilled wine. Trebbiano is the key wine grape grown in the vineyards of Cognac and Armagnac, and thus plays a key role in these spirits. Hennessy VS Cognac is the global reference point for Cognac, and a taste will show you just why Trebbiano is so important. The high acid grape, known locally as Ugni Blanc or St Émilion, contributes subtle and nuanced flavours to these brandies.

2. Speaking of France, Trebbiano is the most widely-planted wine grape in France. They call it Ugni Blanc, and it grows all over the place to make table wines too. You’ll find it in many Provence and Vin de Pays wines. Trebbiano can produce aromatic dry whites in large quantities, and so the wines are usually quite inexpensive.

3. It’s huge in Italy, too. Trebbiano and its clones and relatives are thought to account for a third of all wine produced in Italy. The grape is designated for use in around 80 individual DOC growing areas, and even has seven designated areas where it is the sole grape. Trebbiano is vital in the production of Orvieto, a very popular Italian wine.

What to drink instead of Trebbiano

Most Trebbiano wine is relatively light, straightforward and easy to drink. It’s unlikely to knock your socks off in flavour terms, so you have a lot of options for Trebbiano alternatives: Effectively, any light-bodied white wine will do. Try a young Sauvignon Blanc, Pinot Grigio or Riesling and you’re unlikely to be disappointed – in fact, you might even be pleasantly surprised with some additional flavour. We’ve picked out a couple of our favourite crisp and fresh whites for you below.

• Marqués de Riscal Sauvignon Blanc is a fresh, tasty and aromatic white wine from the Rueda region of Spain. The Rueda Sauvignon Blanc style continues to grow in popularity, and in large part this is due to the consistently strong wines from producers like Marqués de Riscal. This has some of the minerality and fruit flavours of Trebbiano, though offers additional complexity with herbaceous notes.

• Gotim Blanc is another Spanish Sauvignon Blanc wine, this time from the lesser-known Costers del Segre region. This will please Trebbiano fans, but will beat most French and Italian Trebbiano wines hands down for its vibrancy and expressive fruit!

Do you like Trebbiano wines? Tell us your favourite in the comments below.

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1. Chenin Blanc is South Africa’s signature white wine grape

As we said, Chenin’s profile is quite low. It’s not exactly a household name – unless you live in a house full of winegrowers or connoisseurs, of course! If you’ve ever been to a supermarket and spotted a wine with “Chenin Blanc” on the label, it’s likely to be from one place: South Africa. As this country is the world’s largest producer of the grape, South African Chenin Blanc ranges from entry-level to super premium, and can offer a wide range of flavours. For the most part, expect a light to medium-bodied wine with fruit aromas ranging from passion fruit and apple to peach. Chenin is known locally as “Steen”, and these wines usually offer a solid quality/price ratio.

2. But the best Chenin Blanc wines are French!

Winemaking in South Africa continues to come on leaps and bounds, so who knows how good South African Chenin will be in ten years. For now, though, it’s the French that are producing the best Chenin Blanc in the world. This should not be surprising, as France is the grape’s home, and the French know a thing or two about winemaking. The heartland of Chenin Blanc in France is the Loire Valley, where the grape is used to fantastic effect in dry, sweet and sparkling wines. High-quality Chenin can age for an incredibly long time, and is rightly considered as a top French wine. Appellations to look out for include:

• Vouvray
• Côteaux du Layon
• Savennières
• Quarts de Chaume
• Crémant de Loire

Chenin Blanc in France is so versatile that you will be surprised and delighted by the variety of styles on offer. Ranging from bone dry to lusciously sweet, and everything in between, table wines of Chenin Blanc have something to offer every palate. The sparkling wines, like Crémant de Loire, can provide a value alternative to Champagne in many cases!

3. They grow Chenin Blanc in Spain, too!

Okay, so it’s never going to be as famous as Tempranillo or Albariño, but Chenin Blanc is grown in Spain, too. You’re unlikely to find many producers making single varietal Chenin wines, though scattered plantings exist in places like Penedès and Priorat. Spanish Chenin Blanc is used, if at all, for blending purposes. The grape is high in acidity and can have pleasant fruit aromas and so is suitable for blending with other grapes in an effort to achieve balance in the wine.

• Somiatruites is one such blend, from the Penedès region. Chenin Blanc is the primary grape in the blend, along with numerous other grapes including Muscat, Sauvignon Blanc and Xarel.lo. While this wine does not solely express the varietal characteristics of Chenin, it is an interesting example to try as it demonstrates the balancing effect Chenin can have on a wine. Relatively low in alcohol, this is a bright and aromatic white with lots of tropical fruit aromas and flavours.

Have you tried any Chenin Blanc wine? Tell us about your favourite styles and regions in the comments below!

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What the hell-o is Godello?

Godello isn’t a household name, for sure – but it should be! Godello is a white grape native to Spain, that until recently had fallen out of favour and was not widely planted at all. In recent times, Spanish winemakers have made a concerted effort to revive the grape, and Godello wines today are truly something special: Great Godello offers the structure and lasting power of white Burgundy, the texture and floral notes of Chenin Blanc and a refreshing minerality. Together, this is an enticing package for any white wine lover that is looking for something a little different.

Where is Godello made?

Godello is most common in the northwest of Spain, with the best examples coming from denominations such as Valdeorras, Bierzo, Ribeira Sacra and Monterrei. Valdeorras Godello is probably the top expression of the grape. With that being said, Godello is not a particularly sexy or marketable grape, so is usually is cultivated as a labour of love by the winemaker more so than for overtly commercial reasons, as it lacks the instant appeal of a Chardonnay, Pinot Grigio or other superstar variety. On the upside, the wines are generally made with love and care, and the quality tends to be quite high everywhere.

Three Godello wines to try

Heard enough? Godello may not have worldwide acclaim right now, but it’s well worth a taste. We have picked three of our favourite Godello wines for you to experience this wonderful grape for yourself.

• Guitián Godello Fermentado Barrica is a showstopper from the Valdeorras region. As its name may suggest, this one has been fermented in oak barrels, and was aged for six months in oak and a further six months in the bottle. The result is a mature wine of real character, structurally not so different from a fine white Burgundy. It’s got a bright straw colour with brilliant gold highlights, a very full-on and fruity nose with intense citrus aromas, and drinks beautifully with excellent length and an underlying creaminess. Full-bodied as far as whites go, this is really something special and will stand up to creamier, weightier foods such as pasta carbonara and fish stew.

• Gargalo Godello comes from the Monterrei region, where granite and slate soils contribute to a beautiful minerality in the wines. With an eye-catchingly vibrant yellow colour and a highly complex nose of varying fruits and floral notes, this culminates in a smooth and velvety palate with good length and a persistent, pleasant aftertaste of tropical and other fruits.

• Pago de Valdoneje Godello is produced by Vinos Valtuille, a leading producer in the Bierzo region. Bierzo may be better known for its Mencia-based red wines, but this white Godello demonstrates that the region has decidedly more to offer: Bright colour, intense nose with lots of fruits and flowers, and decent length on the palate make this a very enticing prospect for a white wine lover looking to try something new.

What do you think about the Godello grape? If you have other favourite Godello wines, share them here with your fellow wine lovers. Even better, tell us about some other lesser known grape varieties that you are enjoying at the moment!

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Semillon in France

The south west of France is probably the most important region in the world for Semillon. Here, the Semillon grape is used to produce absolutely outstanding dry and sweet wines.

Dry white Semillon

The dry white wines of the Bordeaux region are generally blends, with Semillon playing its part alongside Sauvignon Blanc and Muscadelle. Look for wines with designations like Bordeaux Blanc, Entre-deux-Mers, Graves and Pessac-Léognan. The exact proportions of Semillon to Sauvignon Blanc will vary, though generally dry whites favour Sauvignon Blanc. This is the case for leading properties such as Château Malartic-Lagravière, based in the Graves region. Château Malartic-Lagravière Blanc 2005, a 92-point wine from Robert Parker, has a rather typical blend of 90% Sauvignon Blanc to just 10% Semillon. The Semillon here subtly contributes weight and mouthfeel, leading to a very well-balanced wine.

Sweet white Semillon

Semillon is perhaps at its very best as the major blending component of the fine sweet wines of Sauternes and Barsac. Thanks to the Semillon grape and its susceptibility to the so-called noble rot, these wines have a much lower water content and much higher natural sugar levels prior to fermentation. The resulting wine is rich, luscious and decadently sweet, with up to 150 grams per litre of residual sugar. The reference point for Sauternes is certainly Château d’Yquem, which is quite literally in a class of its own in the region: It is the only Premier Cru Supérieur in the 1855 classification of Sauternes and Barsac. Château d’Yquem 2006 is a wonderful example of the region’s style, receiving 98+ points from Robert Parker.

Semillon in Australia

Semillon is also very popular in Australia. Blends such as Semillon-Sauvignon Blanc and Semillon-Chardonnay are common, especially with large producers like Wolf Blass. The most exciting examples of Semillon wines from Australia are surely the single varietal examples, such as Torbreck Woodcutter’s Semillon 2009 from the Barossa Valley. Torbreck Vintners is a premium producer, and this wine is as good an example of Australian Semillon as you are likely to find: Medium-bodied with a complex palate showing fruit and savoury notes, this is a fantastic food wine, capable of standing up to roast game, grilled red meats and winter stews.

Semillon in other regions

Though best known (and often at its best) in either France and Australia, you can find Semillon wines, sometimes single varietals and more often part of a blend, in places as far afield as the USA, Chile, Argentina, Greece, Turkey and beyond.

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What is Muscat?

Muscat is a wine grape, or more accurately the word “Muscat” refers to a family of over 200 wine grapes. Don’t panic, though, we don’t expect you to know them all. In fact, you’ll go pretty far by only knowing a handful of them.

• The most important is surely Muscat Blanc à Petit Grains, commonly referred to as Muscat Blanc and also known as Muscat Canelli, Moscato d’Asti, Moscato Bianco, Brown Muscat and many more besides. In Spain it is often known as Muscat de Grano Menudo. Confused yet? Stick with us. Muscat Blanc à Petit Grains produces tiny berries and wines with a distinctive floral and grapelike aroma. The wines can range from sweet to dry, and may be sparkling or still. Major producing regions for Muscat wines of this type include Spain, France, Italy, South Africa, Greece and Australia.

• Muscat of Alexandria is another member of the Muscat family, though produces wines on a smaller scale and of a lower profile than Muscat Blanc. It is a popular eating grape and produces wines in regions including California and in France, where it is blended with Muscat Blanc à Petit Grains in the fortified sweet wines known as Vins doux naturel.

• Muscat of Hamburg, also known as Black Muscat, is a dark-skinned grape which is atypical for the Muscat family. It is most commonly used to produce dessert wines in California, and is growing in popularity as a blending grape in China.

• Muscat Ottonel is the primary type of Muscat grown in the French region of Alsace, known far and wide for its white wines. It is also the main Muscat to be found in Austria, often used to produce sweet late harvest wines. It is increasingly common in Central European vineyards in the Czech Republic, Bulgaria, Romania and beyond.

Muscat wines to try

Reading about wine can be fascinating, but the best way to learn is surely by tasting and enjoying the wines themselves with good company. If this feels like it has been a day in school, then here’s your homework: Taking the most important Muscat grape, Muscat Blanc à Petit Grains, we suggest that you pick up a number of interesting bottles and explore the Muscat style for yourself!

• MdO Moscato de Ochoa is a low-alcohol, lightly sparkling Muscat wine from the Navarra region in Spain. Very close to the Italian Moscato d’Asti style, this one is incredibly versatile with or without food, and its 5.5% alcohol content makes it an ideal accompaniment to a summer lunch. It is semi-sweet in style, and is one very interesting expression of Muscat.

• Sumarroca Muscat from Sumarroca is a still white wine produced in the Penèdes region. It is a dry expression of Muscat, though has a lot of fruit and floral character. This is a highly refreshing bottle that you could easily substitute for a Sauvignon Blanc or Chardonnay the next time you want to impress your guests with something a little different!

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Name: “Viura” or “Macabeo”?

Strictly speaking, the grape is actually called Macabeo. Alternative spellings include Macabeu (its Catalan spelling) and Maccabéo, when it is grown in the Languedoc-Roussillon region of France. The name “Viura” is most commonly used in the Rioja region, where it is the most widely planted grape for making white Rioja (or Rioja blanco). In this case, the wine will be usually be labelled as a Rioja wine, with the Viura grape at best a small note on the back label. An interesting exception is Arnegui Viura Blanco from Pagos del Rey, who clearly label the wine as a Viura varietal. Outside of Rioja, the wine will generally be referred to as a “Macabeo”, such as Mas Rodo Macabeo from the Penedès region.

What does Viura taste like?

Viura is quite a versatile grape, and can make a range of wines including dry white wine, sweet wine and sparkling wine. Its typical flavour profile can range from fresh and floral to more weightier flavours including dried nuts and honey. How the Viura wine tastes will largely depend on where it is grown, when it is harvested (earlier harvested Viura will give the lighter, fresher flavour profile) and the style of wine being made.

Where does Viura grow?

The Viura grape is originally from Spain, with its spiritual homeland being the northern regions such as Rioja. It has been adopted on either side of the Pyrenees mountains, notably the southeastern French region of Languedoc-Roussillon. It can also be found in Spanish regions including Jumilla and Valencia.

Rioja blanco

White wines from the Rioja region can be fully or partly made from the Viura grape. Viura is a great blending grape, and can contribute to a wine capable of surprising ageing. Allende Blanco 2012 is a blend of Viura and Malvasia, aged in oak and capable of quite a lot more ageing time in the bottle. It has received very strong critics’ scores, including 91+ from Robert Parker and 94 from Guía Peñín. This wine falls on the more full-bodied scale, displaying a good mouthfeel and more complexity than a younger example.

Cava

Viura is very popular as a blending grape in Cava, too, though it is referred to as “Macabeo” instead. Some producers make Cava from 100% Macabeo, such as Artadi Cava Brut Vintage. Here, the Viura grape has produced a vintage Cava of real character. Its time in the bottle has added some complexity and the wine will give some mature notes of honeyed fruit, nut and yeast, while maintaining a good backbone of acidity for freshness.

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Anything but Chardonnay

You may have heard the acronym “ABC”, meaning “Anything But Chardonnay”. This is something that wine store workers, sommeliers and other professionals hear regularly from their customers. The reason for the Chardonnay-hate is difficult to pin down with accuracy, though one common thought is that a previously common practice of over-oaking Chardonnay in Australia has a lot to answer for. People tasted the wines and discovered a whole lot of oak and not much else. First impressions are important, and for many people their first impression of Chardonnay wines was also, unfortunately, their last.

Luckily, Chardonnay is an incredibly versatile grape. Let’s explore together the different Chardonnay-based wines.

Different styles of Chardonnay

Medium to full-bodied, oak-aged Chardonnay

The bad and overdone Aussie Chardonnay we mentioned earlier is an example of bad winemaking, and the use of oak in a misguided effort to make up for lacking quality. Thankfully, this sort of thing is the exception rather than the rule. Indeed, some of the very best white wines in the world are medium or full-bodied Chardonnay that have been aged in oak. The reference point for this style – and in fact for Chardonnay itself – is surely white Burgundy. Entry-level wines will be labelled simply “Bourgogne”, and from there quality (and price) rises considerably. The best examples will come from in and around the Côte de Beaune, from top vineyard sites like Corton, Corton-Charlemagne, Puligny-Montrachet and Montrachet.

Today, Australia is making some seriously good examples in this style. See for yourself with something like Lake’s Folly Chardonnay 2001 from the Hunter Valley region, or Pierro Chardonnay 2002 from the Margaret River. Another surprising example is Staete Landt Chardonnay 2005 from Marlborough in New Zealand – better known for its Sauvignon Blanc wines certainly, though this is a bold example of what else they can do there! The USA also produces some top examples, usually with top price tags to match too. Barrel-aged Chardonnay wines from the Livermore Valley region have a particularly strong reputation.

Light-bodied, fresh Chardonnay

The point of reference for this style actually comes from Burgundy in France, though from a distinct subregion: Chablis. Chablis is 100% Chardonnay, with steely characteristics and a very clean and refreshing flavour profile. There is no oak ageing, so the aroma and flavour of the fruit itself comes to the fore. Other regions producing Chardonnay in a somewhat similar style include various parts of New Zealand – check the label for reference to “no oak”, “unoaked” or similar.

Sparkling Chardonnay

Did you know that Chardonnay is one of the three classic grape varieties in Champagne? Most Champagne wines are a blend of Chardonnay with the red grapes Pinot Noir and Pinot Meunier, so most Champagne has at least some Chardonnay in there. The truest expression of Chardonnay in the sparkling wines of Champagne, however, is surely Blanc de Blancs Champagne. This style is a white Champagne made from 100% Chardonnay and is a highly refined and elegant Champagne. Blanc de Blancs grapes tend to come from the top sites within the Côte des Blancs and Côte de Sézanne subregions. Generally speaking, Blanc de Blancs Champagne is of a very high quality – it’s difficult to find a bad example. Some of our favourites are Ruinart Blanc de Blancs and Esprit de Giraud Blanc de Blancs.

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