Carménère
Originally planted in the Médoc region of Bordeaux in France, Carménère is considered part of the original "Bordeaux six" red grape varieties (Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Carménère and Petit Verdot). Carménère was abandoned in Bordeaux after the Phylloxera epidemic in the late 19th century. It is thought to have arrived in Chile around that time, mixed in with cuttings of Merlot. However, frequently confused with Merlot vines, Carménère was not identified as a separate grape variety until 1994. Carménère is now widely recognised for its potential to offer Chile a unique point of difference in international wine markets. In Chile it grows mainly in the Colchagua Valley, Rapel Valley, and Maipo Province.
Carménère produces wines that are deep red in colour, and which are sometimes used as a blending partner, similar to Petit Verdot. A late ripening variety, Carménère is most successful in the warmest and sunniest sites. When young and unripe, Carménère can have herbaceous aromas with strong green pepper flavours. However, when produced from grapes at optimal ripeness, Carménère's flavours and aromas encompass red, blue and black fruit such as cassis, cherry, blackberry, blueberry and plum, as well as spices that include pepper and vanilla. In addition, Carménère has smoky and earthy notes and flavours that are sometimes reminiscent of dark chocolate, tobacco, and leather. Carménère typically produces medium-bodied wines with tannins that are gentler and softer than those in Cabernet Sauvignon. Although it is commonly used as a blending grape, some wineries produce pure varietal Carménère.
Carménère produces wines that are deep red in colour, and which are sometimes used as a blending partner, similar to Petit Verdot. A late ripening variety, Carménère is most successful in the warmest and sunniest sites. When young and unripe, Carménère can have herbaceous aromas with strong green pepper flavours. However, when produced from grapes at optimal ripeness, Carménère's flavours and aromas encompass red, blue and black fruit such as cassis, cherry, blackberry, blueberry and plum, as well as spices that include pepper and vanilla. In addition, Carménère has smoky and earthy notes and flavours that are sometimes reminiscent of dark chocolate, tobacco, and leather. Carménère typically produces medium-bodied wines with tannins that are gentler and softer than those in Cabernet Sauvignon. Although it is commonly used as a blending grape, some wineries produce pure varietal Carménère.
Riesling
Rieslings have a distinct, upfront personality which should make them recognisable from other wines. Key characteristics include their racy acidity and residual sweetness which will usually be evident even in dry Rieslings. It is this mix of sweetness and acidity that gives Riesling its sweet-sour character. Of course, the experience of drinking Riesling, along with its specific flavour and aroma characteristics, will be influenced by the style (e.g. dry, off-dry, sweet, semi-sweet) and age of the wine, as well as the climate in which the grapes were grown and the point in the harvest when the grapes were picked (see Making section). For example, a young “Kabinett”-style Riesling typically has floral and green apple characteristics, while a fuller-bodied “Spätlese”-style Riesling will often have riper citrus and stone fruit (apricot and peach) flavours, together with a higher level of residual sugar. "Auslese" and "Beerenauslese"-style Rieslings will have botrytis (noble rot) flavours alongside their honeyed apricot sweetness.
When young a Riesling will have typically have an intense fruitiness and an energetic acidity. However, Rieslings have strong aging potential and, although it is hardly ever matured in oak barrels. Instead, with bottle-maturation a Riesling can develop flavours of honey, ripe peach and apricot. One particular aroma characteristic which aged Rieslings sometimes develop is that of petrol (gasoline). This is regarded as a highly desirable characteristic of a mature Riesling. Climate also makes a difference to a Riesling’s style and the impact of a warm or cool climate on the grapes is often identifiable when drinking Riesling. For example, Rieslings from Germany’s cooler Mosel often have a floral green fruit character alongside their high acidity. However, Rieslings from the milder Rhine and Pfalz regions will typically be fuller-bodied with peach flavour characteristics. Other warmer climate Rieslings include those from Austria, France's Alsace region and Australia's Claire Valley.
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Drinking
Most of us usually have a fairly good idea of whether we like or dislike a particular wine we happen to be drinking. However, often much less clear is what it is we like or dislike about the wine and what it is that's happening to our senses when we drink it. Wine tasting courses introduce us to ways of detecting and analysing a wine's vital characteristics, as well as the impact a wine has on our sense of taste, smell etc. In addition to a wine's sweetness and alcohol levels, our experience of a wine is shaped by the following:
Acidity: Detected most strongly at the sides of the tongue, acidity gives wines their freshness. High acidity tends to be found in wines made from grapes ripened in cool conditions. White wines with high acidity levels include Sauvignon Blanc, Chenin Blanc and Riesling, while reds with relatively high levels of acidity include Sangiovese (Chianti), Barbera, Cabernet Franc and Pinot Noir.
Tannin: Tannin comes from the grape skins, pips and stems, and/or from the wood in which a wine was stored. Tannins bind to proteins in the saliva, causing a drying sensation which can be felt most clearly on the gums. Tannin is an essential element of red wine and is key to a red wine's ability to age. Wines which often have pronounced tannin include Cabernet Sauvignon, Malbec, Nebbiolo and Mourvèdre.
Sugar: Dry wines should have sugar levels that are below our perception threshold (up to around 4 grams per litre). A wine that is basically dry in style, but which has a tiny amount of detectable sugar (5-9 grams per litre) is described as "off-dry".
Body: Body or "mouthfeel" refers to the weight of a wine in the mouth. Wines are either light or delicate, medium or full-bodied. High levels of tannin make a wine feel fuller-bodied while high acidity makes a wine feel lighter-bodied.
Flavour Intensity and Characteristics: The flavour characteristics of a wine should provide an indication of the grape variety/varieties that were used, as well as the way in which the wine was made. A wine's flavour characteristics might include berry, citrus, tropical and/or stone fruit flavours, as well as floral, spice or herbaceous flavours, while the use of oak barrels to mature the wine can impart toasty, nutty, vanilla or honey flavours to a wine, to name just a few. The intensity and complexity of a wine's flavour is often a clue as to its quality.
Finish (Aftertaste): The longer the finish, the better quality a wine is. Good-quality white wines should have a clean, crisp finish. Wines are referred to as having either a "long" or "short" finish.
Acidity: Detected most strongly at the sides of the tongue, acidity gives wines their freshness. High acidity tends to be found in wines made from grapes ripened in cool conditions. White wines with high acidity levels include Sauvignon Blanc, Chenin Blanc and Riesling, while reds with relatively high levels of acidity include Sangiovese (Chianti), Barbera, Cabernet Franc and Pinot Noir.
Tannin: Tannin comes from the grape skins, pips and stems, and/or from the wood in which a wine was stored. Tannins bind to proteins in the saliva, causing a drying sensation which can be felt most clearly on the gums. Tannin is an essential element of red wine and is key to a red wine's ability to age. Wines which often have pronounced tannin include Cabernet Sauvignon, Malbec, Nebbiolo and Mourvèdre.
Sugar: Dry wines should have sugar levels that are below our perception threshold (up to around 4 grams per litre). A wine that is basically dry in style, but which has a tiny amount of detectable sugar (5-9 grams per litre) is described as "off-dry".
Body: Body or "mouthfeel" refers to the weight of a wine in the mouth. Wines are either light or delicate, medium or full-bodied. High levels of tannin make a wine feel fuller-bodied while high acidity makes a wine feel lighter-bodied.
Flavour Intensity and Characteristics: The flavour characteristics of a wine should provide an indication of the grape variety/varieties that were used, as well as the way in which the wine was made. A wine's flavour characteristics might include berry, citrus, tropical and/or stone fruit flavours, as well as floral, spice or herbaceous flavours, while the use of oak barrels to mature the wine can impart toasty, nutty, vanilla or honey flavours to a wine, to name just a few. The intensity and complexity of a wine's flavour is often a clue as to its quality.
Finish (Aftertaste): The longer the finish, the better quality a wine is. Good-quality white wines should have a clean, crisp finish. Wines are referred to as having either a "long" or "short" finish.