Ever Wonder? What are the Differences Between Chardonnay and Sauvignon Blanc?

Photo by Matthieu Joannon on Unsplash

Chardonnay and Sauvignon Blanc are two very popular white wine grape varieties that are considered go-to wines for many people just looking to enjoy a glass of wine.

The differences of their aromas and flavors really depend on where they were grown, what their vintages were like and what kind of styles the winemakers were seeking.

Oak aging can also have a tremendous effect on the final product.

Here is a quick summary of some of the major characteristics of each wine:

Flavor, Body and Texture

• Chardonnay: Un-oaked Chardonnay will have flavors of apple, citrus and tropical fruits. With oak aging, Chardonnay will take on flavors of vanilla, and butter. Malolactic Conversion during the winemaking process will also lead to richer and smoother flavors and mouthfeel.

• Sauvignon Blanc: Typical flavors include grapefruit, lime and tropical fruit along grassiness. It typically has ‘bright’ mouth-watering flavors that are refreshing due to its high acidity. If it’s aged in oak, it is typically referred to as Fumé Blanc.

Aging Potential

• Chardonnay: This wine can age well, especially high-quality examples from regions like Burgundy and California. With time, it can develop complex flavors. It will also take on deeper and darker color.

• Sauvignon Blanc: Best consumed relatively young to preserve its fresh, vibrant flavors. Some oaked Sauvignon Blancs may have a bit more aging potential.

Production Regions:

• Chardonnay: Grown in various wine regions worldwide, including Burgundy France, California, Australia, and New Zealand.

• Sauvignon Blanc: These grapes do best in cooler climates, including the Loire Valley in France, Marlborough New Zealand, California, and Chile.

Pairing:

• Chardonnay: Pairs well with creamy sauces, poultry, seafood, and dishes with rich flavors.

• Sauvignon Blanc: Best with dishes that include fresh herbs, green vegetables, salads, seafood, and goat cheese due to its herbaceous and citrusy notes.

Overall, while both Chardonnay and Sauvignon Blanc are popular white wines, their differences in flavor, texture, and aging potential cater to different preferences and occasions. Cheers!

Behind the Cork™ - Vermut Flores Rosé

Vermut Flores Rosé ($19)

As was noted in a previous blog, vermouth is a wine - a fortified wine. A fortified wine that is infused with a mixture of botanical products including fruits, herbs, spices and roots. After the wine is aromatized and fortified, the Vermouth may be bottled dry, or sweeteners such as sugar may be added to create the sweet style of Vermouth, like this one.

This Basta Spirit Flores Rosé vermouth is from Uruguay and is made from Tannat grapes that are pressed and left in brief contact with the skins to create a rosé which acts as the base wine for the Vermouth.

Flores is a family of vermouth based on Tannat wine. Their Rojo and Rosado varieties are produced from Tannat. Albariño wine is used for the Flores Blanco Vermouth variety.

Vermut Flores Rosé is produced from a combination of twenty-seven (yes, 27!) different botanicals that make up its formula. Among them are Wormwood, Cardamom, Gentian, Quina and Coriander.

It was included as one of the Wine Enthusiast 2022 Top 100 Spirits of the Year as well as receiving a 94-point rating!

Vermut Flores Rosé is a bright and crisp vermouth. You can drink it alone, with a slice of lemon, lime, or orange, with or without olives, with or without tonic water. But, always include a good amount of ice!

Basta Spirits’ Vermut Flores is this week’s Behind the Cork™ Wine of the Week. Cheers!

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Disclosure of Wine Sample Submission: I received this sample at no cost for review. The opinions expressed are entirely my own.

Media Sample Provided by Basta Spirit who Produces Vermut Flores

Did You Know that Vermouth is Actually a Fortified Wine?

Wormwood

Photo by Simone Garritano on Unsplash

You probably know Vermouth simply as an ingredient in a cocktail such as a Martini or Manhattan. But, did you know it’s actually a wine?

Vermouth is actually a fortified wine that is flavored with various botanicals, herbs, spices, and sometimes fruits.

According to records, vermouth was first produced in the late 18th century for medicinal purposes with aromatics playing the healing role.

Wormwood (shown in the image) is credited for the original naming of Vermouth since the German word for Wormwood is “Wermut.”

The process of making vermouth involves the following steps:

• Base Wine Selection: Vermouth begins with a base wine, which is usually a neutral white wine but it can also use rosé from red-wine grapes.

• Fortification: The base wine is then fortified with a neutral grape spirit or brandy to increase its alcohol content. This fortification helps preserve the wine and creates a stable base for the addition of botanicals.

• Botanical Infusion: The fortified wine is then infused with a blend of botanicals, which can include herbs, roots, barks, flowers, and spices. Common botanicals used in vermouth production include wormwood, gentian, chamomile, orange peel, cinnamon, cloves, and cardamom. The specific botanical blend used varies depending on the individual producer and their desired flavor profile of the vermouth.

• Maceration: The botanicals are typically macerated, or steeped, in the fortified wine for a period of time to extract their flavors. This process can last from a few hours to several weeks, depending on the desired intensity of flavor.

• Filtration and Blending: After the maceration period is complete, the infused wine is filtered to remove any solid particles and then blended to achieve the desired flavor profile and consistency. Some vermouths even undergo oak aging to further develop their flavors.

• Sweetening: Depending on the style of vermouth being produced, a sweetening agent such as caramelized sugar or grape must may be added to achieve the desired level of sweetness.

• Bottling: Once the vermouth has been blended and sweetened, it is bottled.

Like wine, the production of vermouth is a careful balance of art and science, with each producer having their own unique recipe and production techniques.

Behind the Cork™ - Alto de la Ballena Reserva

2018 Alto de la Ballena Reserva Tannat-Viognier ($26)

Alto de la Ballena is a small winery founded by husband and wife Paula Pivel and Alvaro Lorenzo.

They began its plantations in 2001 with first harvest in 2005 and the first wines were presented to the market in 2007.

Located in the Sierra de la Ballena, 15 km (9.3 miles) from the coast, Alto de la Ballena combines oceanic air and mountain soils. There are just over 8 hectares (~20 acres) of Merlot, Tannat, Cabernet Franc, Syrah and Viognier, for a limited production of high quality wines.

This wine is produced from both Tannat (85%) and Viognier (15%) grapes. This blending of a red wine grape with a white wine grape has many benefits. Both grape-types are hand picked and crushed into the same vat where, after macerating at low temperature for three days, they co-ferment. Then, the wine is then aged for nine months in American oak barrels. (14% ABV, Total Acidity: 6.1 g/L, pH: 3.4, RS: 1.9 g/L)

This 2018 Alto de la Ballena wine is medium ruby in color with medium aromas of red fruit and floral notes. On the palate this medium-full bodied wine has nice flavors of black and red fruit. The typically big and bold Tannat profile is definitely softened by the addition of the Viognier. But, it softens even more in the decanter for an hour. It has a medium-long finish.

This 2018 Alto de la Ballena Reserva Tannat-Viognier blend presents Tannat uniquely and is a must-try for Tannat lovers. And, at this price, it’s a great fit as this week’s Behind the Cork™ Wine of the Week. Cheers!

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Disclosure of Wine Sample Submission: I received this sample at no cost for review. The opinions expressed are entirely my own.

Media Sample Provided by Alto de la Ballena Bodega Y Viñedos

Why Do Winemakers Blend Viognier with Tannat?

Winemakers sometimes blend Viognier with Tannat. But why would they combine a white wine with a red wine?

Blending Viognier with Tannat actually provides several benefits to winemakers:

1. Enhanced Color: Tannat is known for its deep ruby red color. Adding Viognier to Tannat actually acts to brighten the overall color of the wine and make it more visually appealing.

2. Greater Structure and Complexity: Blending Viognier with Tannat helps soften the wine and balance it out, providing more even structure and greater complexity.

3. Enhanced Aromas: Viognier is highly aromatic, providing floral and fruity notes. Adding a small amount of Viognier to Tannat enhances the aroma of the wine.

4. Better Balance: Viognier tends to have higher acidity compared to Tannat. Blending in just a small amount of Viognier will raise the acidity level giving a brighter and a more balanced final product.

5. Softening Tannins: Tannat is known for its bold tannins, which can sometimes be too overpowering. By blending Viognier, which has softer tannins, winemakers can reduce the harshness of Tannat, resulting in a smoother wine.

6. Market Appeal: Viognier is a popular grape variety, especially in certain markets. Blending it with Tannat can help increase the market appeal of the wine, making it more attractive to consumers who may be drawn to the unique characteristics of Viognier.

Overall, blending Viognier with Tannat allows winemakers to create a wine that is well-balanced, complex, and appealing to a wider range of consumers.

Look for a review of this Alto de la Ballena Reserve Tannat - Viognier in the next Behind the Cork™ Wine of the Week. Cheers!