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.

The criteria for optimal wine conservation

Any true wine lover generally wishes to age his bottles of wine in the best conditions. And to do so, it is important to always keep in mind the criteria that make a wine age in optimal conditions, namely a constant temperature, an adapted hygrometry, darkness, absence of vibration and an adequate air circulation.

Temperature

The ideal temperature for aging a wine is around 12°C (at a higher temperature, the wine will tend to evolve more quickly, and at a lower temperature too slowly). Another important aspect is the stability of the temperature, as too many variations are harmful to the wine. ArteVino’s COSY model has polyurethane foam insulation and aluminum interior walls that allow for effective temperature distribution inside the cellar. Moreover, it is equipped with an ultra-efficient cooling system and a heating resistor to stabilize the temperature. COSY displays the actual temperature of the cellar at all times to allow constant control of the temperature in the blink of an eye.

Hygrometry

The humidity level inside your wine cabinet should always be between 65 and 80%. Below this level and over a prolonged period of time, corks may dry out and the wine may leak. Too much humidity can cause mold and damage corks and labels. The COSY cabinet is constructed with stuccoed aluminum interior walls that are highly effective against condensation and ensure proper moisture distribution. Finally, COSY comes with a humidity cassette filled with clay balls that have the effect of bringing more humidity if needed (especially if you live in a particularly dry area). COSY also displays the humidity level inside the cellar so you can check and correct it if necessary.

Protection From Light

Ultraviolet rays cause tannins to degrade, so it is highly recommended to store your wines in the dark. Therefore, choose a cabinet with a solid door or a glass door that is treated to filter out ultraviolet rays. The anti-U.V. treatment on the glass doors of the COSY model ensures a 97% filtration rate.

Lack of Vibration

Vibrations are damaging to the evolution of the wine in the long term and are particularly harmful on the oldest vintages which are often very fragile. The polyurethane foam insulation of the COSY model avoids frequent start-up of the compressor and therefore limits vibrations. Moreover, the compressor in question is isolated from the rest of the cabinet and rests on silent blocks. COSY is equipped with 2 adjustable feet to ensure a good stability. Finally, the bottle racks do not rest directly on the walls or on the back of the cabinet to avoid any possibility of vibrations.

Air Circulation

This is the last criterion to keep in mind. Air that does not circulate and is not renewed can lead to the development of mold and bacteria. The pressure difference between the two openings in the COSY cabinet allows the air inside the cabinet to circulate and renew itself (warm air rises and cool air falls).

My Thoughts on the ArteVino COSY Cabinet

POSITIVE

. A state-of-the-art wine cabinet to preserve your precious bottles in the best conditions
. Quality materials
. Very quiet
. Reliable
. Built-in or free-standing
. 2 cabinet models: an aging cellar and a service cellar
. Recognized know-how and expertise
. Made in France

NEGATIVE
. A storage capacity of only 39 bottles (which can be increased to 52 in storage mode to optimize the capacity of the cabinet)
. The price

I have been using the COSY cabinet for a little over 6 months now and I must say that I have nothing but positive things to share with you. As soon as I received the cellar, I immediately noticed that it was built with quality materials. On several occasions, I checked the actual temperature and humidity with a thermometer and a hygrometer and the test was always accurate. As for the humidity level within the cabinet, it never dropped below 60%.

My wine cabinet is located in the dining room and I was very positively surprised by the very low noise level it generates. You can barely hear the compressor when it starts up.

I think it’s particularly clever that ArteVino has decided to offer two models: a maturing wine cabinet and a serving wine cabinet. I personally tested the maturing wine cabinet, but with a bit of retrospect, maybe I should have opted for the serving one which allows you to serve your wines at the right temperature (I already own two maturing wine cabinets).

For a big wine lover like me, the capacity of 39 to 52 bottles may seem very small, but the COSY model is primarily aimed at wine lovers with little space or wishing to have a high-end wine cabinetin their kitchen. And as for the price, I concede that it is in the high range, but it s in my opinion totally justified. I personally prefer to pay more and own the best in wine preservation and maturing technology. Peace of mind is also very important. ArteVino is a brand of the EuroCave Group, a world leader in wine conservation and service. So there is no doubt about the quality and reliability of the product which is built in France. I myself own two EuroCave cabinets, one of which is over 15 years old, and they both work like a charm! In the end, it’s all a matter of choice, you can always pay less, but don’t expect the same level of quality… And if issues or repairs appear sooner than expected, the initial savings might not be worth it…

I hope I have enlightened you and please feel free to contact me if you have any questions about the ArteVino COSY model or more general questions about purchasing a wine cabinet.

To learn more about the ArteVino COSY model, click here.

This article is a collaboration with ArteVino. I received the COSY model from the brand in order to test it and share with you my opinion on the product. I was not paid by the brand to write this article.

Cet article My Experience with the ArteVino COSY Wine Cabinet 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.

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Located in the heart of the Quercy region and overlooking the Lot river, Château de Mercuès is both a prestigious member of the Relais & Châteaux network and home to a Michelin-starred restaurant, as well as a renowned wine estate of the Cahors appellation.

A bit of History

The construction of this medieval castle took place between the 13th and 17th centuries. During this period, the Château de Mercuès was the summer residence of the Counts-Bishops of Cahors. From the revolution onwards, the castle changed owners many times and it was not until the middle of the 1960s that Georges Héreil, the owner at the time, decided to turn it into an inn and a restaurant. At his death at the end of the 70’s, Georges Vigouroux, a local winemaker, bought the castle in order to keep its hotel and gastronomic vocation, while promising to restore the castle’s vineyard. Today, it is still the Vigouroux family that runs the château, through Bertrand-Gabriel, Georges’ son.

A First Class Luxury Hotel

A 4-star hotel, Château de Mercuès has been carefully renovated with the help of architect Axel Letellier, an expert in heritage buildings, to give it back its old character, while integrating the most modern technologies in each of the 24 rooms and suites that the château has. I loved the room I stayed in and would have stayed there all day to relax… if I hadn’t had to go out to enjoy all the amenities of the castle. Walking around the castle is a must for any history or heritage lover. The view on the Lot and the surrounding vineyards is absolutely superb. As for the pool, I’ll let you judge for yourself.

A Unique Gastronomic Experience

Dining at Chef Julien Poisot’s table was, without a doubt, the pinnacle of my experience at the Château. Believe me, the restaurant Le Duèze has not stolen its star from the prestigious Michelin Guide! Julien Poisot’s cooking is bold, precise and delicious! Julien uses a lot of aromatic herbs, condiments and vegetables that we don’t know or have forgotten about. Kudos Julien for this risk-taking that makes us (re)discover surprising flavors, sometimes unusual, but always delicious! It was also a pleasure to hear him speak with passion about his job. A great meal of course, still anchored in my memory, but also impeccable service and superb food and wine pairings with wines produced at the château! If you are visiting the Lot region, a visit to the restaurant Le Duèze is not to be missed!

A Must for Wine Lovers

Château de Mercuès belongs to the Vigouroux family. The family has been involved in wine production and trading in the Cahors region since the late 19th century. But it was not until 1983 that the family began producing wine under the name of Château de Mercuès, which is now the flagship of the range. A visit to the cellar is a must! Built under the gardens of the château and dug into the rock, the cellar is magnificent with its concrete vaults and its aligned barrels. Bertrand-Gabriel Vigouroux is the cellar master and takes great care to make the wines of Château de Mercuès among the best of the Cahors appellation: selections and vinifications by plot, long maturation, constant innovation, all contribute to sublimating the Château’s malbec vintages. These are wines that can be kept for a long time, without any doubt!

For More Information

Whether you are a fan of luxury accommodations, fine dining, wine, or all three as in my case, I can’t recommend staying at Château de Mercuès enough. I need to go back there as soon as I can!

Château de Mercuès
Rue du Château, 46090 Mercuès, France
Phone number: +33 5 65 20 00 01
chateaudemercues.com
mercues@relaischateaux.com
g-vigouroux.fr

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Assiette champenoise

If you had to choose only one place, it would be the Assiette Champenoise. A member of the prestigious Relais & Châteaux network, this luxury hotel and three-star Michelin restaurant, headed by chef Arnaud Lallement, is located in Tinqueux, just a few kilometers from Reims. The establishment has 33 rooms and suites. During my visit to the Assiette champenoise, I had the chance to live a unique gastronomic experience by opting for their Emotion menu: 9 courses, each accompanied by a glass of champagne. assiettechampenoise.com

Château de Sacy

Located in Sacy, only fifteen minutes from downtown Reims, this former bourgeois villa has been completely renovated and converted into a luxury hotel. The rooms and suites offer breathtaking views of the Reims mountains, the surrounding vineyards and the village of Sacy. I was lucky enough to stay in a beautiful suite. The spa is the perfect place to relax with a glass of champagne after a day of wine tasting! chateaudesacy-reims.fr

Château d’Etoges

Have you ever slept in a castle? That’s the experience you could have in this 17th century castle, listed as a historical monument. About 20 minutes from Épernay, this 4-star hotel has 28 rooms, a spa, an 18-hectare park, and a gourmet restaurant. The breakfast is excellent and you can of course accompany it with a good glass of champagne! chateau-etoges.com

Les Avisés

The hotel-restaurant Les Avisés belongs to the famous Anselme Selosse, probably one of the most adored growers in Champagne. Reservations are required to eat at the restaurant. If you are lucky enough to stay in one of the 10 rooms, you will have the privilege to attend a visit of the cellar and a tasting of the champagnes animated by Anselme Selosse himself. An unforgettable privilege and experience! selosse-lesavises.com

Les Crayères

This 5 star hotel and two star Michelin restaurant is a must in Reims. Luxury, refinement, wine cellar and champagnes to turn the head of any amateur. lescrayeres.com

Hostellerie La Briqueterie

Located four kilometers from downtown Épernay, this 5-star hotel is a member of the Relais & Châteaux network. Gastronomic restaurant, spa, swimming pool, jacuzzi, everything is gathered so that you can rest in the greatest comfort. labriqueterie.fr

Royal Champagne and Spa

This establishment, which includes a hotel, a restaurant and a spa on the mountain of Reims, about ten minutes from Épernay, was not yet open when I was in Champagne. To be tried on a future visit! royalchampagne.com

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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.

Cet article The Wines of Chablis est apparu en premier sur vino2travel.