The local wine industry did not really take off until the mid 1970’s when Donald Ziraldo and Karl Kaiser obtained the first winery license in Ontario in almost 50 years to establish Inniskillin Estate. Since then, the industry has grown rapidly and the quality of the wines has reached a very high standard considering such a young winemaking tradition.

Niagara wines first gained international recognition in 1991 when a bottle of Inniskillin ice wine was awarded the Grand Prix d’Honneur at Vinexpo in Bordeaux. While the region continues to produce icewines of outstanding quality today, Niagara’s diversity of wines is truly remarkable. 

Niagara is particularly well suited to cool climate grape varieties such as Riesling, Chardonnay, Gamay Noir, Pinot Noir and Cabernet Franc, although more than 30 varieties are grown here. The moderating effects of Lakes Ontario and Erie and the protective influence of the Niagara Escarpment, create a moderate temperature zone during the spring and summer growing seasons, making Niagara a prime grape growing region. 

In 2005, the industry recognized Niagara’s diverse terroir with the establishment of two regional appellations Niagara Escarpment and Niagara-on-the-Lake, as well as 10 sub-appellations. Today, there are 88 wineries in the region, 51 in the Niagara Escarpment (also known as The Bench) and 37 in Niagara-on-the-Lake.

Wineries to Visit

During my week in the region, I had the chance to visit 13 wine estates. Here are my impressions of each of these visits.

Niagara Escarpment

Flat Rock Cellars

Located atop the Niagara Escarpment on the Twenty Mile Bench appellation, Flat Rock Cellars offers a beautiful view of the vineyards and Lake Ontario. Established in 1999, Ed Madronich’s family-owned winery has 80 acres of vines planted primarily with Chardonnay, Pinot Noir and Riesling with a small parcel of Gewürztraminer. The first commercialized vintage dates from 2003. Everything is done by hand in the vineyard, which is certified sustainable. From the arrival of the grapes in the cellar to the bottling, all the transfers are done by gravity. I had the chance to taste a lot of the wines produced by Flat Rock and I must say that the wines are of a very high quality and rather affordable. If you like chardonnay, pinot noir and riesling, a visit to Flat Rock Cellars is a must! flatrockcellars.com

Westcott Vineyards

Westcott Vineyards is a family estate created by Grant Westcott and Carolyn Hurst. They planted 26 acres of pinot noir and chardonnay vines, with a little bit of riesling. The first vintage was in 2012. In 2018, the estate acquired an additional 28 acres by purchasing the Butlers’ Grant winery. The estate’s philosophy for making great wines is to produce quality grapes and low yields and to be low interventionist in the winery, including the use of only native yeasts for fermentation. The wines have been vinified since 2018 by Casey Kulczyk, a true chardonnay and pinot noir enthusiast. The pinots and chardonnays are vibrant and complex. The traditional method sparkling wines are also very good. A domain to follow for pinot and chardo lovers. The prices are very reasonable considering the quality of the wines. westcottvineyards.com

Rennie Estate

Rennie Estate was created by Graham Rennie, a businessman with a passion for wine who acquired in 1997 a vineyard located at the Beamsville Bench on one of the best sites of the Niagara Escarpment (vines were already being cultivated in the early 60s). In 1999, Graham decided to replant Chardonnay, Pinot Noir, Cabernet Sauvignon, Cabernet Franc and Merlot. The vineyard now covers just under 49 acres. The first vintage dates from 2010. A big fan of appassimento wines, Graham traveled to Italy to learn about best practices and then invested in research to develop his own drying room adapted to the Canadian climate. There is no winery on site so the wines are produced at nearby Malivoire and also sold there. The wines are vinified by Shiraz Mottiar, Malivoire’s winemaker. The production is confidential, but of premium quality. I really liked the chardonnay and the pinot noir, while the appassimento reds are stunning and made for aging. Wines to discover urgently if you don’t know them yet. And as for Graham, it was really great to meet him. He is a true wine enthusiast who has followed his dreams to produce very unique wines! rennieestatewinery.com

Tawse

Founded by businessman Moray Tawse, an avid fan of Pinot Noir and Chardonnay from Bourgogne, Tawse is undoubtedly one of Niagara’s most renowned wineries. Tawse has been named Winery of the Year four times since 2010. The winery opened its doors to the public in 2005 with the goal of producing Burgundy-style wines that express the Niagara Escarpment terroir. The 197 acres of vineyards are managed organically and biodynamically and the wines are Ecocert certified. The reds are de-stemmed before pressing and the whites are gently pressed in whole clusters. The aromatic whites are fermented in stainless steel and the Chardonnays in French oak barrels using wild yeast. All red wines are fermented in oak barrels and aged in French oak for 12 to 18 months. The architecture of the winery has been carefully designed to be environmentally friendly. The wine moves gently by gravity from pressing to cellaring. A geothermal energy system has reduced the use of traditional forms of energy by 80%. I have had the chance to taste much of the portfolio of wines produced at Tawse and I have to say that balance and elegance are the common threads in their wines: good sparkling wines at a very affordable price, superb Riesling and Cabernet Franc, a very nice Gamay as well as some very elegant Chardonnay and Pinot Noir. Special mention for their Meritage cuvée, a blend of Cabernet Franc, Cabernet Sauvignon and Merlot. Tawse also produces cider and spirits. A winery not to be missed on your next visit to the Niagara region. tawsewinery.ca

Domaine Queylus

Founded by a group of Quebecers with a passion for wine (including Champlain Charest), Queylus now produces some of the most sought-after wines of the Niagara region. The first vintage released was in 2010. Located at the top of the Niagara Escarpment, the estate cultivates nearly 30 acres of vines and grows primarily pinot noir, cabernet franc, chardonnay and merlot. Made for a long time by Thomas Bachelder, one of the country’s most talented and respected winemakers, the wines are now in the hands of Kelly Mason and Brooke Husband who continue to craft premium quality wines. The Pinot and Chardonnay wines are just stunning (especially the 2017 Chardonnay la Grande Réserve cuvée Champlain Charest). As for the Bordeaux-style blends, they are of great elegance. queylus.com

Cloudsley Cellars

Cloudsley Cellars wines are truly some of my favorites in the region. I had the opportunity during my visit to taste the entire range of wines and Cloudsley produces some of the most delicate Chardonnay and Pinot Noir on the Niagara Escarpment. After working for many years in the wine importing business, Adam Lowy decided to create his own estate in the Twenty Mile Bench appellation. A big fan of Bourgogne wines, he decided to grow only Chardonnay and Pinot Noir. All the wines are fermented with native yeasts. The range of wines is absolutely delicious. Purity and elegance are the first two adjectives that come to mind to describe Adam’s wines. Special mentions for the 2018 Wingfield Vineyard Chardonnay and the 2018 Parke Vineyard Pinot Noir (but again, the entire lineup of wines is amazing). cloudsleycellars.com

Leaning Post Wines

Leaning Post Wines is definitely one of the highlights of my visit to Niagara. The winery, founded by Ukrainian-born couple Ilya and Nadia Senchuk, produces wines of exceptional quality with minimal intervention. After working as a winemaker for 12 years in the Niagara region, Ilya with his wife Nadia decided to start a virtual winery in 2009 (the date of the first vintage) before purchasing an old farmhouse in 2011, which they renovated and now use as their winery. Located in Winona on the western edge of Niagara’s wine country, Leaning Post opened its doors to the public in 2013. Today, it produces wines from a variety of appellations: Lincoln Lakeshore, St Davids Bench, Twenty Mile Bench, Beamsville Bench and Niagara Lakeshore. I was really impressed by all the wines tasted and by Ilya’s constant innovation spirit: the Chardonnay and Pinot Noir are superb, the Riesling complex, especially The Geek, aged in a solera system, the Gamay delicious. I was also absolutely charmed by the Syrah, which should not be ashamed of the comparison with some wines from Côte-Rôtie in the northern Rhône Valley. As you can see, I have nothing but nice things to say about Leaning Post Wines, authentic and engaging winemakers, an irreproachable philosophy in the vineyards and in the cellar, a desire to innovate constantly (Ilya confided to me that he planted Dolcetto vines, I can’t wait to see the result!!!) and vibrant wines full of character. leaningpostwines.com

Niagara-on-the-Lake Region

Ravine Vineyard

Located in the community of St. Davids in Niagara-on-the-Lake, Ravine Vineyard has been a farm for many years. Owned by the Lowrey family since 1867, the first vines were planted two years later, making it one of the oldest vineyards in the region. The cultivation of fruit trees was nevertheless the main activity of the estate. It was not until the second half of the 20th century that fruit trees were gradually replaced by vines, and in 2004 that more noble grape varieties such as cabernet sauvignon, cabernet franc, merlot, chardonnay and riesling were planted. The estate now has nearly 35 acres of biodynamic (certified organic) vineyards located in the Niagara sub-appellation called St. Davids Bench. The first vintage was released in 2006. Ravine’s tasting room is located in a heritage home, Woodruffe House, built in the early 19th century. The estate also has an excellent restaurant where I had the chance to eat, as well as a very nice store featuring local produce. As for the wines, they are vinified by the oenologist Lydia Tomek. I particularly liked their riesling and cabernet franc as well as their traditional method sparkling wine. ravinevineyard.com

Big Head

Located in Niagara-on-the-Lake, Big Head Wines is a family owned and operated winery that really impressed me with its innovation and the high quality and diversity of its wines. The Lipinski family, Andrjez the founder and winemaker and Jakub his son who is in charge of operations, are originally from Poland. The family immigrated to Canada in the early 90’s and Andrjez has been producing wine in the region since 1998. All wines are vinified following carbonic maceration with native yeasts, and their line of “RAW” wines made only from single varietals, are vinified in concrete tanks only, with whole bunches and are not filtered in order to express the purest expression of the varietal. The first vintage dates from 2011, the year in which Big Head started as a virtual estate. It’s not easy to choose between the wines because Big Head produces more than 40 different wines, and I enjoyed so many of them, but since I have to choose, I must admit that I really liked the RAW range, and in particular, the Riesling, Pinot Noir, Malbec and Syrah. In the regular range, I also really appreciated the viognier, the gewürztraminer and the ice wine made with riesling. A domain to discover urgently! bigheadwines.ca

Southbrook Vineyards 

Founded in 2008 by Bill Redelmeier, Southbrook was the first winery in Canada to obtain organic and biodynamic certification for both its vineyard and winery in 2010. Located in Niagara-on-the-Lake, the property consists of 60 hectares including 24 hectares of vineyards. Southbrook’s facilities are LEED®-Gold certified, featuring numerous green initiatives in water management, energy conservation, use of sustainable materials and resources and indoor air quality. The wines are elegant and approachable, and I have particularly enjoyed their skin-macerated wines, their chardonnay, their rosé and their premium cuvée called Poetica, made of cabernet sauvignon with a very small portion of merlot and petit verdot. southbrook.com

Stratus

Located in Niagara-on-the-Lake, Stratus Vineyards is a winery that has impressed me with its commitment to sustainable viticulture, its state-of-the-art equipment and, most importantly, its exceptional quality wines. Stratus was founded in the early 2000s by David Feldberg with the goal of producing some of the best wines in the region. To achieve this, more than ⅔ of the estate’s vineyards were replanted, the planting density was changed as was the variety of grape varieties. The estate officially opened to the public in 2005. Stratus now owns 54 acres of vineyards spread over 40 plots on which the estate grows 16 grape varieties (11 red – 5 white). The gravity-flow winery was the first in the world to achieve full LEED certification. All wine transfers are done without pumping and the barrels in the cellar are kept at a constant temperature by geothermal energy. French winemaker Jean-Laurent Groux, a native of the Loire Valley, has been making wine in the Niagara region for the past 30 years! I have had the chance to taste most of the wines produced by Stratus and they are all of very high quality. Special mention goes to the Stratus Red and Stratus White, which are absolutely delicious Bordeaux-style blends. I also really enjoyed their unfiltered chardonnay, gamay, semillon and 100% petit verdot. A must visit winery if you plan to visit Niagara. stratuswines.com

Two Sisters

Located on the Niagara River sub-appellation in Niagara-on-the-Lake, Two Sisters has quickly built a fine reputation for the quality of its wines. The vineyard was planted in 2007, but it wasn’t until 2014 that the estate opened its doors to the public. The first commercialized vintage dates back to 2010. The family estate created by sisters Angela Marotta and Melissa Marotta-Paolicelli now has 130 acres of vineyards, mainly planted with Cabernet Franc, Cabernet Sauvignon, Merlot, Petit Verdot, Chardonnay, Riesling and Sauvignon Blanc. The estate has a beautiful tasting room and a restaurant featuring Italian cuisine. The wines are made by Adam Pearce and are all of very high quality. Two Sisters is best known for its red wines made from Bordeaux grapes. While their Cabernet Franc, Sauvignon, Merlot and Bordeaux blends are very well made (special mention for the Eleventh Post, the most accessible and affordable), I especially liked their traditional method sparkling wines as well as their Chardonnay and Sauvignon Blanc. As for their signature cuvée, Stone Eagle, it is superb, if your wallet allows it ($140). twosistersvineyards.com

Where to stay?

While in the area, I was lucky enough to stay at 124 on Queen, a boutique hotel with a brand new spa in downtown Niagara-on-the-Lake. The newly renovated rooms are beautiful and the staff is very attentive. It is without a doubt one of the most comfortable places to stay close to the vineyards. 124queen.com

Several wineries offer accommodations in the heart of the vineyards, including Vineland Estates, Alvento Winery and 13th Street.

Other recommended accommodations include Riverbend Inn and Inn on the Twenty.

Where to eat?

Niagara is also a destination where the fine-dining offer is constantly growing. During my stay in Niagara-on-the-Lake, I had the chance to dine at Treadwell Restaurant. I can’t recommend this design restaurant enough, with its relaxed atmosphere and delicious cuisine. The all-local wine pairing (at my request) was also top notch. A restaurant not to be missed in downtown Niagara-on-the-Lake. treadwellcuisine.com

The Wines of the Niagara Peninsula

Of course, many wineries offer fine-dining experiences. The Restaurant at Pearl Morissette is one of the most famous. Personally, I particularly enjoyed my dinner at the restaurant at Ravine Vineyard. Some of the wineries’ restaurant to check are, amongst others, Trius, Two Sisters Vineyards, 13th Street Winery, Honsberger Estate, Vineland Estates, and Peller Estate.

I haven’t had a chance to eat at any of these restaurants (hopefully next time), but I’ve heard great things about The Good Earth Food and Wine in Beamsville and Dispatch in St. Catharines.

To learn more and plan your visit

I couldn’t finalize this article without emphasizing that Niagara is a top wine tourism destination. Whether you’re here for a weekend or your next vacation, the local wineries have everything in place to welcome wine lovers in the best conditions.

If you want to learn more about Niagara wines or plan a visit to the region, I invite you to visit winecountryontario.ca.

This article is a collaboration with Wine Country Ontario.

Cet article The Wines of the Niagara Peninsula est apparu en premier sur vino2travel.

A bit of history

The Rhone Valley has always been a key gateway between northern Europe and the Mediterranean world. As early as 125 BC, the Romans planted vines here, but it was not until the 14th century that the region’s wines began to cross borders, notably to neighboring Italy.

The Pontifical Court, which was punctually exiled to Avignon, returned to Rome while keeping a good memory of the wines of Châteauneuf and the Côtes du Rhône. In fact, from 1367 to 1370, the pope had vines from the Côtes du Rhône planted in his garden. For decades, many of the jobs at the papal court were held by members of the Avignon aristocracy, who therefore had the wines of their country delivered to Rome. Exports to Rome continued as long as Avignon remained under Rome’s control in the 15th and 16th centuries.

During the 17th century, the wines of the Rhone Valley began to reach the Parisian market and to be found at the table of the Kings of France. But it was not until the 18th century that the Côtes du Rhône vineyards and the Rhone Valley wine industry really took off, supplying the French capital on a massive scale and also being successful on the British market.

The year 1937 saw the official creation of the Appellation d’Origine Contrôlée – Côtes du Rhône.

© Syndicat des Côtes du Rhône

Geographical location and some figures

The vineyards of the Côtes du Rhône appellation are spread over 171 communes in 6 French departments (Ardèche, Drôme, Gard, Loire, Rhône and Vaucluse). The northern limit of the vineyard starts with the city of Vienne (Northern Côtes du Rhône) then the vineyard stretches all along the Rhône river until the city of Avignon (Southern Côtes du Rhône).

The 51,279 hectares of the Côtes du Rhône vineyards produce mostly red wine (87% of production), but also a little rosé (8%) and white wine (5%). 1,310,738 hl of wine are produced, a little more than a third of which is destined for export. Most of the production comes from the southern vineyards where the vines are dominated by Grenache (40% minimum). Syrah is very present in the northern part of Côtes du Rhône. Côtes du Rhône and Côtes du Rhône Villages represent 59% of the total production of the Rhône Valley wines.

Soils and climates

In the Côtes du Rhône appellation, there are mainly five types of soils: pebble soils with clay soils; stony soils and stony spreading soils suitable for the production of wines for ageing, loessic soils and sandy soils, which give better results for the production of rosé, white and lighter red wines.

The Côtes du Rhône vineyards benefit from a Mediterranean climate, tempered by the Mistral, a cool and powerful wind that blows south along the Rhône Valley. The summers are hot and dry, interspersed with sometimes violent storms, and the winters are mild with little rainfall.

Cultivated Grape Varieties

The Côtes du Rhône appellation officially authorizes the cultivation of about twenty grape varieties. For red wines, the majority is Grenache, followed by Syrah and Mourvèdre. With the exception of wines from the northern part produced mainly from the Syrah grape, red and rosé wines must contain at least 30% Grenache and the Grenache/Syrah/Mourvèdre blend must represent at least 70% of the total. Cinsault can also be used to make red or rosé wines, as well as other grape varieties such as carignan, counoise, muscardin, vaccarèse, terret, etc.

In white, 80% of the grape varieties planted are white grenache, often blended with clairette, marsanne, roussanne, bourboulenc and viognier.

A mutual love between Quebec and Côtes du Rhône wines

As I mentioned in my introduction, 2021 marks the 100th anniversary of the SAQ. Quebecers’ love for the region’s wines has never faded and exports to Quebec have grown significantly in recent years. The winemakers of the appellation wished to pay tribute to the SAQ to highlight this long-standing commercial relationship and to thank it for offering Quebecers such a large and qualitative selection of wines from the region. Several winemakers testify in the short video below that I invite you to watch.

A first-class wine tourism destination

I could not end my article without informing you that the Côtes du Rhône is an important wine tourism destination. Whether it is to spend a weekend or your next vacation, the producers of the appellation have put everything in place to receive the wine lovers in the best conditions.

In this regard, the “Rendez-Vous Terroirs” initiative has set up a particularly vast and extensive wine tourism offer in the Rhône Valley. On the website, you will find 88 wineries offering no less than 220 activities!

Find out more about Côtes du Rhône Wines

If you want to learn more about Côtes du Rhône wines, I encourage you to visit www.cotesdurhone.com/en/.
And why not plan your next vacation in the region?

This article is a collaboration with Les vins des Côtes du Rhône.

Cet article The Wines of Côtes du Rhône est apparu en premier sur vino2travel.

A bit of History

Although it is still unclear who brought the vine to Portugal (formerly known as Lusitania) – the Phoenicians, the Greeks or the Romans – it is generally believed that wine production in the Douro region really began to flourish in the late 17th century. England, because of the embargo imposed by the France of Louis XIV, discovered the wines of the Douro region and exported them in considerable quantities to its shores. At that time, however, the wine could not withstand the journey because of the transportation conditions. It was then that it was decided to “mutate” the wine by adding brandy to it so that it could survive the long maritime transport. This is how Port wine was born!

Geographical Location

The Douro is undoubtedly one of the most beautiful wine regions in the world, dotted with centuries-old terraced vineyards that have been designated a UNESCO World Heritage Site. Of the approximately 40,000 hectares of vineyards in the Douro, more than half are located on slopes with a gradient of more than 30%, shaping this incredible wine landscape. The region follows the sinuous course of the Douro River from the Spanish border to the town of Mesão Frio, located about 100 kilometers from the port city of Porto.

How Port is Made?

Port is a fortified wine, which means that alcohol is added to the wine during the alcoholic fermentation. The addition of brandy during fermentation, an operation called mutage or coupage, stops the fermentation process and therefore retains some of the residual sugar in order to obtain a sweet, round and opulent wine. The mutated wine is then aged in the cellars in bottles or barrels. Port wine is classified as very sweet, sweet, semi-dry or extra dry. The level of sugar in the wine is a matter of production decision, i.e. when the fermentation is stopped. But make no mistake, Port wine is always sweet. Extra dry does not mean that there is no sugar, but rather that it is a Port with the lowest sugar levels, but it is still a sweet wine!

The Different Categories of Port Wines

Port wines can be classified into two categories according to their maturing method: Ruby style and Tawny style. Ruby style Port wines have a more or less intense color, in which we try to preserve the fruit and vigor of young wines. In this category we find Ruby, Reserva, Late Bottled Vintage (LBV) and Vintage (in increasing order of quality). The LBV is a Ruby Port of a single vintage, selected for its high quality and bottled after four to six years of aging. While they are often ready to be enjoyed immediately after bottling, some can continue to age in bottle. As for Vintage Port, which is considered the most noble, it is the only Port that ages only in bottle. Made from grapes harvested in the same year and bottled two to three years after the harvest, Vintage Port has such concentration and tannic structure that it is made for long-term aging. They age admirably in bottle and can be kept for a very long time (several decades, even a century for the greatest vintages). Finally, there are also Single Quinta Vintage Ports, which are Vintage Ports produced from a single vineyard or parcel!

Tawny Ports are blended wines made from wines that are at different stages of ripeness as a result of aging in casks and barrels. Tawny Ports are generally less intense in color and the bouquet often evokes aromas of dried fruit and wood. There are several categories: Tawny, Tawny Reserva, Tawny with an indication of age (10, 20, 30 or 40 years), which are blends of several years, and Colheita, which represents a particular vintage (these Tawny Ports from a single harvest are aged for a minimum period of seven years in barrels). Unlike Vintage Ports, which can age and evolve for a very long time, Tawny Ports can be consumed as soon as they are bottled and will not evolve over time.

There are also White Port wines (made with white grapes). Their styles vary according to the way they are aged and their sugar level. Finally, there are also Rosé Ports, obtained through a short maceration with red grapes, generally very fruity and to be consumed young.

The Service and Conservation of Port Wines

Due to the high alcohol content of port wines, it is not recommended to serve them at room temperature. Wines should always be chilled before serving. Since the best way to preserve them is in the cold, the easiest way is to take the bottle out of the refrigerator, pour it into a glass and wait for the wine to warm up to the appropriate temperature. Rosé and White Ports can be enjoyed between 5 and 10°C, Tawny style Ports between 10 and 14°C and Ruby style Ports between 12 and 16°C.

Once the bottle is opened, the storage of a Port wine will vary depending on the type of wine. Vintage Ports have not been exposed to oxygen since they were bottled, so they should be consumed quickly after opening, usually within a day or two. The same goes for LBVs. The Ruby Reserve can be kept for about ten days, the Tawny Reserve for 3 to 4 weeks. As for the Tawny or White Port with a mention of age (10 – 20 – 30 or 40), which have been exposed to oxygen for a long time during their ageing in casks, they can be kept from 1 month for the youngest to 4 months for the oldest, as well as for the Colheita.

Gastronomic Pairings With Port Wines

The great diversity of styles of Port wines allows them to be paired with a multitude of different dishes. They can be enjoyed on a variety of occasions from aperitif to dessert. White Port, for example, can be paired beautifully with salmon and other smoked fish, exotic salads, vegetable tempura or lemon pie. Try a 10 year old Tawny with pâté en croûte, stuffed poultry, walnut dishes or crème brûlée, and an older Tawny with foie gras or strong cheeses such as Parmesan. As for LBVs, why not try a Margarita pizza, a steak au poivre or a chocolate mousse? Finally, with a Vintage Port, one can imagine pairing it with game, a dark chocolate fondant or blue cheese like Roquefort, Stilton or Gorgonzola.

For More Information

If you wish to learn more about the fascinating world of Port, I encourage you to visit the Douro and Port Wine Institute website at the following link: https://www.ivdp.pt/en. And why not plan a future vacation in Porto and the Douro?

This article is a collaboration with the Douro and Port Wines Institute.

Cet article Learn More About Port Wine est apparu en premier sur vino2travel.

A bit of History

Virginia is one of the oldest wine-producing regions in the United States. Wine was already being made here in the 18th century, even before the creation of the United States. Thomas Jefferson, one of the first American presidents, was a great fan of French wines and did a lot to develop the cultivation of vines in the region. Unfortunately, he was not very successful, as most of the vines he planted were affected by disease, but the foundations of Virginia viticulture had been laid (by the way, don’t hesitate to visit Thomas Jefferson’s historic home in Monticello, a UNESCO World Heritage Site!) It wasn’t until the mid-1970s that Virginia’s wine industry really took off with the installation of the famous Italian Zonin family and their Barboursville winery. During the 1980s and 1990s, numerous wineries emerged. By the end of the 2000s, there were just over 160 wineries; today there are over 280.

Geography, Climate and Appellations

Virginia is a State in the southeastern United States. Virginia’s wine regions stretch from the Chesapeake Bay in the east to the Appalachian Mountains in the west. There are no less than 10 wine regions: Blue Ridge, Central Virginia, Chesapeake Bay, Eastern Shore, Hampton Roads, Heart Of Appalachia, Northern Virginia, Shenandoah Valley, Southern Virginia, Virginia Mountains. All are accessible from Washington DC, the US capital, after an hour to four hours of driving, depending on the region visited. In addition to these 10 regions, there are seven American Viticulture Areas (AVAs): Middleburg, Monticello, North Fork of Roanoke, Northern Neck George Washington Birthplace, Rocky Knob, Shenandoah Valley, Virginia’s Eastern Shore. During my stay in Virginia, I only had the opportunity to visit vineyards in the Monticello appellation. Virginia has very hot and humid summers, which sometimes proves to be a challenge for winemakers, especially when it comes to vine diseases.

Cultivated Grape Varieties

The most planted grape varieties in Virginia are, in order, chardonnay, cabernet franc, merlot, viognier and petit verdot. Cabernet Sauvignon and Petit Manseng follow. Virginia is known for producing excellent Bordeaux-style wines, which I was able to verify for myself by tasting several. This is not surprising as Cabernet Franc, Petit Verdot and Merlot are producing very nice results. Cabernet Sauvignon is a bit more capricious, so it is usually blended and rarely produced as a single variety. Viognier, followed by Chardonnay, appeared to me to be the white grape variety giving the most beautiful results. Petit Manseng and Albariño give very encouraging results too.

The Producers to Follow

During my trip in Virginia, I had the opportunity to visit several wineries and to participate in a tasting that allowed me to discover some of the best wines produced in this American state. However, this is only representative of the Monticello region where I stayed.

• Barboursville: Owned by the Zonin family, who have been making wine for generations in Italy, the estate is one of the most renowned in Virginia. In my opinion, it is a must in the region, with its chic restaurant and superb tasting room. You absolutely must try their Octagon vintage, one of Virginia’s flagship wines. But the entire product line is superb. I particularly liked their vermentino, viognier and… nebbiolo! bbvwine.com
• Early Mountain: named the 2018 Best American Winery of the Year by the prestigious Wine Enthusiast magazine, Early Mountain has in just a few years positioned itself as one of the very best wineries in Virginia. The tasting room is absolutely beautiful, and the wines are worth the trip. I loved their rosé and their plot-based Cabernet Franc cuvees. Their newest Rise (57% Merlot, 15% Cabernet Franc, 14% Petit Verdot, 14% Tannat) has the potential to be one of Virginia’s greatest wines. earlymountain.com
• Afton Mountain: surrounded by mountains, the view of the vineyard is superb. Unfortunately, I did not have the opportunity to taste their wines, except in barrels. The Bordeaux-like blends are promising. They also make a superb maury type wine : aftonmountainvineyards.com
• King Family Vineyards : I didn’t have the time to visit them, but I had the chance to taste several of their wines, and I had a real crush, especially their viognier and their ”Bordeaux blends”. Their French oenologist Mathieu Finot is very nice. kingfamilyvineyards.com
• Veritas: very nice wines, among the best in Monticello County. Their 100% petit verdot is very good, their viognier too. veritaswines.com
• Blenheim Vineyards: another estate known for the quality of their wines. I liked their roussanne, an often capricious variety. blenheimvineyards.com
• Pippin Hill Farm and Vineyard: the place is known to organize weddings and we can understand why! The site is absolutely superb with a view on the vineyards and the surrounding mountains. The wines are decent, without being of the same quality as the previously mentioned estates. The food on the other hand is superb. They have a beautiful garden and farm on site and the vast majority of the ingredients used to cook are produced on site or come from the best producers in the area. A great place to relax with family and friends. https://www.pippinhillfarm.com/

For More Information

I had already heard about Virginia wines, but had never had the opportunity to taste them or even to set foot in the region. It is now done and I am very happy. And most of all, I hope to have the opportunity to go back there very soon!

So, are you convinced to take a trip to Virginia? If you want to know more about Virginia wines, don’t hesitate to go to the Virginia Wine Marketing Office website: virginiawine.org. You’ll find a list of wineries, maps, and information on Virginia’s different regions, appellations and wine history.

For more general tourist information, such as attractions, accommodations, and restaurants, visit the Virginia Tourism Office’s page at virginia.org.

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A bit of History

Although vines were probably already present during the time of the Gauls, it was the Romans who planted them in the region. Taken out under the reign of Emperor Domitian, the vines were replanted by Emperor Probus 18 centuries ago! Nevertheless, it is the monastic orders and more particularly the Cistercian monks who were the real leaders in the development of viticulture in Chablis in the 12th and 13th centuries. At that time, Chablis wines were already served at the table of the Kings of France.

At the end of the 19th century, the Chablis vineyard was hit hard by the phylloxera crisis, then the two world wars also struck a blow to the local viticulture. At the end of the Second World War, there were only 550 hectares of vines in Chablis. It was not until the 1960s and 1970s that the vineyard once again developed and prospered.

Geographical location and some figures

The Chablis vineyard is located in the Yonne department in northern Burgundy, 186 kilometers from Paris, a little over two hours drive from the capital. The nearest city, Auxerre, is about 20 kilometers away.

The surface area of the Chablis vineyard now covers 5,771 ha and the wine produced represents 18% of the volume of wine produced in Burgundy. Almost one bottle of Burgundy out of five is a Chablis wine! In Chablis, there are 379 wineries, one cooperative (which represents a quarter of the production) and 37 trading houses.

A unique grape variety: Chardonnay

The wines of Chablis are all the expression of a single grape variety: Chardonnay. Formerly called Beaunois in Chablis, this grape variety of Burgundian origin is nowadays cultivated everywhere on the planet. Nevertheless, it expresses in Chablis a unique character resulting from a secular tradition and an exceptional terroir.

Compared to the rest of Burgundy, Chablis also has a particularity in the use of barrels in the winemaking process. In Chablis, the wine is aged in barrels with caution, and when it is the case, it is often aged in used barrels. The explanation is historical. A long time ago, the wines were delivered by boat in barrels to Paris. The barrels were then sent back to Chablis to be refilled, which explains why there is no tradition of new wood in Chablis, as can be found in other Burgundy appellations such as Meursault.

The terroir of Chablis

Chablis is a sedimentary basin vineyard with poorly fertile limestone soils on which Chardonnay has found a predilection terroir. This subsoil in Chablis called Kimmeridgian is 150 million years old. There are grey marls and limestone banks rich in Exogyra virgula fossils, from which the wines of Chablis get their purity and their minerality.

Located in the north of Burgundy, close to the Champagne region, the Chablis vineyard benefits from a semi-continental climate, with a long and cold winter and a hot summer. Spring frost is also a characteristic of the Chablis vineyard which can have a dramatic impact on the vines, as we have seen in the last three years. The Chablis winegrowers had to learn to live with these climatic hazards and to fight them (spraying, heaters, candles, anti-freeze sheets, etc.).

Four Appellations

Chablis wines are found under four appellations which are distinguished by geographically delimited production areas and specific production conditions: Petit Chablis, Chablis, Chablis Premier Cru and Chablis Grand Cru.

Petit Chablis is an appellation that can be produced in all the communes of the Chablis area. It represents 19% of the Chablis wine production. It is also the only one of the four appellations whose vines are not planted in Kimmeridgian soil, but rather in a Portlandian (younger) soil of marl and limestone with sometimes loamy and sandy soils, but not containing the famous fossilized oysters called Exogyra virgula. The wines have therefore a less saline character and are generally intended to be drunk young (two-three years of ageing).

The Chablis appellation, with its famous Kimmeridgian soils, is the largest of the Chablis vineyard with 66% of the total production.

The Chablis Premier Cru appellation represents 14% of the Chablis production. There are 40 Climats spread out between the right and left banks of the Serein River. Climat in Burgundy represents a parcel of vineyard carefully delimited and recognized for centuries for its unique geological and climatic conditions. The Climats of the Burgundy vineyard have been listed as a UNESCO heritage site since 2015. The oldest mention of the term Climat in the Chablis vineyard dates back to 1537. The Chablis Premier Cru have an aging potential of 5 to 10 years, sometimes more.

Finally, the Chablis Grand Cru appellation constitutes the elite of the Chablis vineyard with only 101 hectares of vines, representing just 1% of the total production. There are 7 Climats, all located on the right bank of the Serein River: Blanchot, Bougros, Les Clos, Grenouilles, Preuses, Valmur and Vaudésir. The Chablis Grands Crus are wines for laying down (10 to 15 years, or even more) which need a little time to express their full potential.

To Learn More About Chablis Wines

If you wish to learn more about the wines of Chablis, click here. And why not plan your next vacation in Chablis, a first-class wine tourism destination?

There is one aspect that I did not address in this article, it is the service and food pairing of Chablis, but this will be the subject of a second article very soon!

This article is a collaboration with Les Vins de Chablis.

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A Wine Tradition That has Stood the Test of Time

The production of wine in the Conegliano Valdobbiadene has existed since the ancient times. In the 6th century, the Bishop of Poitiers, St. Venantius Fortunato, described his native land, Valdobbiadene, as “a place where vines grow under the high mountains and where the lush greenery protects the most exposed areas”. However, it is only from the second half of the eighteenth century that we can track the production of wine. In 1876, the region saw the birth of the Conegliano School of Oenology, the first school of its kind in Italy. In 1962, 11 Prosecco producers joined efforts to create the Consorzio di Tutela del Prosecco di Conegliano e Valdobbiadene. Four years later, a Prosecco Road (Strada del Prosecco) was also created. The D.O.C. Prosecco di Conegliano Valdobbiadene followed in 1969, but it was not until 2009 that it obtained the status of D.O.C.G. (the 44th D.O.C.G. recognized in Italy).

Designation as a UNESCO World Heritage Site

Ten years after obtaining the D.O.C.G., the hills of Conegliano Valdobbiadene are listed as a prestigious UNESCO World Heritage Site. This international recognition highlights the incredible wine tradition of the area and its breathtaking hilly landscapes, dotted with man-made terraced vineyards.

The Region

The area of Conegliano Valdobbiadene is located in the northeast of Italy, only about 50 km from Venice and about 100 km from the Dolomites. The region is characterized by a succession of hills with steep slopes covered with vines, making mechanization almost impossible. In fact, the harvest is mostly done by hand. The D.O.C.G. Conegliano Valdobbiadene Prosecco Superiore is divided into more than a thousand small producers who have been growing grapes here for generations, carrying on the wine-making tradition. The most prestigious terroirs of the appellation are found in the Superiore di Cartizze area in the municipality of Valdobbiadene, producing the finest and most sought-after proseccos.

The Wines

Prosecco can be produced in three different areas in northeastern Italy, but the Conegliano Valdobbiadene D.O.C.G. area is the historical heart of the production of the famous Italian sparkling wine, where it all began. Prosecco can be produced as a sparkling wine (spumante) or as a slightly fizzy wine (frizzante). It varies in sugar level from extra brut (the driest) to dry (the sweetest) resulting in very different wine profiles. The wines of Conegliano Valdobbiadene Prosecco Superiore must contain at least 85% glera, the emblematic grape of the region. Other lesser-known local varieties such as verdiso, bianchetta, perera and glera lunga are sometimes used. As for the production method, all wines must be made using the charmat or closed tank method, better known in Italy as the Martinotti method.

For More Information

If you are a bubbly lover and are fond of wine tourism, Conegliano Valdobbiadene should definitely be on the top of your list when it comes to planning your next vacation. To learn more about the appellation, I invite you to visit prosecco.it.

This article is a collaboration with Consorzio Conegliano Valdobbiadene.

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Geographical Location and History

The area of Conegliano Valdobbiadene is located in the northeast of Italy, only 50 kilometers from Venice and about 100 kilometers from the Dolomites mountain range.

The production of wine in Conegliano Valdobbiadene goes back as far as Antiquity, but it is only from the second half of the 18th century that we find written records of wine production. In 1876, the Enological School of Conegliano became the first school of its kind in Italy. The Consorzio di Tutela del Prosecco di Conegliano e Valdobbiadene was created in 1962 and the D.O.C. Prosecco di Conegliano Valdobbiadene followed in 1969. However, it was not until 2009 that the region obtained the status of D.O.C.G., the highest quality appellation designation in the country.

Ten years after obtaining the D.O.C.G., Conegliano Valdobbiadene is listed as a UNESCO World Heritage Site. This international recognition celebrates the incredible wine tradition of the region as well as its breathtaking hilly landscapes, dotted with terraced vineyards shaped by humans.

The Prosecco Road

The Conegliano Valdobbiadene region is a pioneer in Italy when it comes to wine tourism. The Strada del Prosecco e Vini dei Colli Conegliano Valdobbiadene, more commonly known as the Prosecco Road, was laid out in 1966 and is the first “wine road” created in Italy. It connects the town of Valdobbiadene to Conegliano, with 15 different municipalities and over 3,000 small producers. The road is characterized by a succession of hills with steep slopes covered with vines, which make mechanization almost impossible.

A rich and diversified tourist attraction

In addition to the main route of approximately 90 kilometers of the Prosecco Road, there are three other thematic itineraries that allow you to discover the many historical and artistic attractions and the most prestigious wines of the region.

There are historical monuments, aristocratic villas, religious buildings and ancient hot springs. The villages of Conegliano, Pieve di Soligo, Valdobbiadene and Vittorio Veneto, among others, are all worth a stop to discover. Not to mention the possibility of enjoying the regional cuisine and typical products of high quality and the great hospitality of the local people.

Prosecco Superiore Tasting

Of course, a trip to Conegliano Valdobbiadene would be incomplete without a tasting of Prosecco Superiore DOCG with and hosted by a local producer. As you can imagine, it’s not easy to choose, but the appellation’s website lists all the estates open for visits. You can even refine your search: tasting, vineyard tour, cellar tour, restaurant or accommodation on site. To do this, visit https://www.prosecco.it/en/wineries/.

To learn more and plan your visit

So, convinced to come and visit the Conegliano Valdobbiadene? Before the pandemic, the area received more than half a million tourists per year, will you be one of the next?

The Consortium’s website is obviously an infinite source of information on the region: presentation of the appellation and history of Prosecco Superiore DOCG, what to visit, where to taste, where to sleep, where to eat, etc.
Visit https://www.coneglianovaldobbiadene.it/.

The Consortium also regularly publishes a magazine Visit Conegliano Valdobbiadene that offers a multitude of activities depending on the season. It is an interesting read to plan your stay whether it is spring, summer, fall or winter, because Conegliano Valdobbiadene can be visited all year round.
For more information: https://www.coneglianovaldobbiadene.it/category/visit-conegliano-valdobbiadene/

If you love sparkling wine and wine tourism, then Conegliano Valdobbiadene should be at the top of your list for your next wine getaway. Also check out the prosecco.it website.

This article is a collaboration with Consorzio Conegliano Valdobbiadene.

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Geographical situation and climate

Malta consists of an archipelago of 7 islands, of which only 3 are inhabited, about 100 kilometers south of Sicily and about 300 kilometers north of Tunisia. The main island, Malta, and the second island, Gozo, have just over 800 hectares of vineyards. The climate is Mediterranean with very hot and dry summers (the little rainfall is concentrated between September and late March). Irrigation is therefore mandatory to grow vines. The climate of Malta is much more favorable to the production of red wine, but the Maltese prefer to drink white wine, because of the heat.

A bit of History

Wine production on this small Mediterranean island goes back as far as the time of the Phoenicians. The Romans and then the Knights of the Order of St. John continued the tradition. Although wine production dates back more than two millennia, the wine industry has always been very modest due to the size of the island. Malta is a very densely populated island with little agricultural land. It was only in the 1970s that the wine industry was modernized and international grape varieties were gradually planted.

Grape Varieties

In Malta, more than twenty international grape varieties are cultivated. Cabernet Sauvignon, Syrah, Merlot, Chardonnay, among others, are favored by winegrowers. Nevertheless, there are two local curiosities, the girgentina in white and the gellewza in red. No one agrees on the origin of these two grape varieties. Girgentina gives very light wines with a lot of acidity. It is often blended with Chardonnay to give it more structure. As for gellewza, it is a very lightly colored variety, often uninteresting when vinified alone. It is usually blended with syrah or cabernet, or used to make cheap, sparkling rosés.

The challenges of the Maltese wine industry

The island’s wine producers face many challenges. First of all, the lack of space. The Maltese archipelago is very small and finding land to plant new vineyards is a headache. There are a lot of winemakers, but very few producers. Therefore, there are many very small plots of land and the winemakers had to be encouraged to produce quality grapes. Oenologists from the main wineries are constantly on the road to make sure the vines are growing well.

The other challenge is the climate. In some places, several months can pass without a single drop of water falling. Because of this drought, the vines must be constantly irrigated so that they do not suffer too much. At harvest time, it is so hot that we have to start at dusk and finish around 10:30 – 11:00 am. At Meridiana Wine Estate, for example, they even rent refrigerated trucks for the harvest to ensure that the grapes arrive at the winery in optimal conditions. It is also not easy to recruit qualified workers to harvest the grapes because the work is so hard.

Finally, the last issue related to the wine industry in Malta is the cost. Here, production costs are high, as everything is imported: machinery, chemicals, bottles, corks, barrels, etc.

Wineries to Visit

In Malta, there are many small winemakers, but only a few producers. Marsovin and Delicata are the two giants of the island, followed by Meridiana Wine Estate, and then some producers, especially on the island of Gozo, such as Ta’ Mena, Tal-Massar and Bacchus.

Marsovin

Founded in 1919, Marsovin is one of the oldest wine producers on the island. The annual production reaches almost two million bottles. Marsovin owns a little over 20 hectares and also buys grapes from about 300 Maltese winemakers, which represent 200 hectares of vineyards. A visit to their cellar in Paola, the port area, is a must. More than 100,000 bottles and 220 oak barrels are stored there. They also produce a sparkling wine using the traditional method, the Cassar of Malta (probably one of the only ones of its kind in the Mediterranean basin!). marsovin.com

Meridiana Wine Estate

In 1989, Mark Miceli-Farrugia bought a former military airport, a 19-hectare plot of land on which he decided to plant many international grape varieties. In 1992, Meridiana Wine Estate joined forces with the famous Italian family Antinori. The estate produces the Isis vintage, a Chardonnay fermented in steel tanks. One of the best white wines of the island. I also liked their vermentino and merlot. meridiana.com.mt

Delicata

Second largest producer in volume after Marsovin, Delicata has been producing wine since 1907. The company has the particularity of not owning any vineyards. It vinifies the grapes it gets from 380 winegrowers on the island, representing about 130 hectares of vineyards. Their superb cellar is located in Paola, in a building dating from the 17th century, built at the time of the Knights of the Order of St. John. delicata.com

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