May 9 th , 2015 Worcester Chapter http://awsworcester.org Agenda - - PowerPoint PPT Presentation

May 9th, 2015 Worcester Chapter http://awsworcester.org

Agenda

• Greeting wine
• Wine education/discussion
• Olfactory and gustatory analysis
• AWS announcements
• Food, wine and friendly discussion (time permitting)

2013 Sant’Antimo Bianco DOC

• Grape varieties: Trebbiano Toscano, Malvasia Toscana,

Vermentino, Viogner

• Age of vines: 10-30 years
• Vinification: stainless steel tanks after a soft pressing of

grapes at a controlled temperature

• Aging: stainless steel tanks for 3 months
• Aroma: notes of orange, apricot and fresh hazelnut

followed by floral aromas and aromatic herbs

• Flavor: the attack is soft, it has a nice minerality in the

middle range and a lingering fresh finish

Sant'Antimo DOC

• Established DOC in 1996
• Production area: Montalcino Township
• Wine in Montalcino other than Brunello, Rosso, or

Moscadello

• Produced from grape varieties authorized in Tuscany
• Bottling: must take place within the province of Siena
• Very interesting high quality blends

– Outlet for “Super-Tuscan” wines

• http://goo.gl/Y3lpfY

Vine Age

• 0-3 years – no fruit/fruit discarded
• 5 years – full production
• 25 years – progressively yields less fruit

– Concentrated, more intense wines – More layered complexity – Common for vineyards to have vines/ blocks of varying ages – Vines are replaced as they decline rather than replanting an entire vineyard

• 100+ years – yields so low, not economically viable

Estate Bottled

• Winery owns or controls 100% of the grapes that went

into the bottle

• The grapes were crushed, fermented, aged and bottled

all in the same place

• The place has to be located in the same viticultural area

that’s stated on the label

• Rare; tough standard to meet
• More likely invest in the highest winemaking talent

available

• Estate-Grown: vintner controls the grape growing but

does not crush or bottle

Gallo Nero

• The legend of the Black Rooster
• 1924 – Consorzio del Vino Chianti Classico Gallo Nero

– Protect/promote 1716 Chianti wine, territory, origin

• 1932 – “Classico” used to distinguish it from the
• ther 7 Chianti districts
• 1967 – DOC classification
• 1984 – Chianti gets DOCG
• 1992 – E. & J. Gallo Winery, Plaintiff, v. Consorzio del

Gallo Nero, Defendant

http://goo.gl/AhF4zV

Geographical Indications and Designations of Origin

Chianti Classico DOCG Regulations

Chianti Classico:

• Color: ruby ​red of varying intensity
• Smell: intense, floral, characteristic,

slight hint of wood permitted

• Taste: dry, fresh, fruity, slightly tannic,

which is refined over time

• Minimum total alcohol content: 12%
• Minimum total acidity: 4.5 g/L
• Minimum non-reducing extract: 24.0 g/L

Chianti Classico Riserva:

• Color: intense ruby ​red, tending to

garnet with aging

• Smell: intense fruity and persistent,

slight hint of wood permitted

• Taste: dry, balanced by good tannins
• Minimum total alcohol content: 12.5%
• Minimum total acidity: 4.5 g/L
• Minimum non-reducing extract: 25.0 g/L

2013 Chianti Classico DOCG

• Grape varieties: 90% Sangiovese, 5% Cannaiolo, 5%

Colorino

• Vinification: fermentation for 15 days in stainless

steel vats

• Aging: 8 months in big oak barrels, followed by at

least 3 months in bottles

• Aroma: Ripe fruit on the nose
• Flavor: Hints of cherry and berries, firm tannins,

power with a dry pleasing finish

2011 Chianti Classico Reserva DOCG

• Grape varieties: 90% Sangiovese, 5% Cannaiolo, 5%

Cabernet

• Vinification: fermentation for 12 days in stainless

steel vats

• Aging: 7 months in barriques, 8 months in barrels,

followed by at least 4 months in bottles

• Aroma: hints of chocolate, vanilla and berries
• Flavor: a well-structured medium-bodied wine,

delicate tannins and fresh finish

Wines of Montalcino

• Montalcino one of the warmest/most arid climates in Tuscany
• Grapes ripen a week earlier than in Montepulciano and Chianti
• Rosso di Montalcino

– DOC in 1984 – 6 months aging in oak and 1 year total aging – Generates cash while Brunello ages – Bad years – grapes relegated to Rosso and Brunello is not made – Brunello that has been aging 2–3 years can be declassified to Rosso

• Brunello di Montalcino

– DOCG in 1980 – Extended maceration – Minimum: 2 years aging in oak and 4 months in the bottle – Released 50 months after harvest

• 33% of Brunello di Montalcino is sold in the US
• Consorzio del Vino Brunello di Montalcino
• Brunellopoli

2012 Rosso di Montalcino DOC

• Grape variety: 100% Sangiovese
• Age of vines: 10-15 years
• Vinification: 20-25 days in stainless steel tanks
• Aging: 12 months in oak barrels, 7 months in bottles
• Aroma: a wide range, initial fruity sensation ripe cherry

with hints of violet and pansy, followed by notes of fresh spices and aromatic herbs

• Flavor: the attack immediately shows the very good

structure of this wine. The firm and nicely integrated tannins are in perfect balance with fresh acidity

Wine Aging

• Improves the quality of wine

– Softer mouthfeel

• Soft, silky and velvety vs. youthful, aggressive, harsh, bitter and astringent

– More complex nose – Colors fade to brick – Perception of wine's acidity changes – Sediment

• Wines with low pH – Sangiovese
• Wines high tannins or phenolics – Nebbiolo, Cabernet

Sauvignon, Syrah

• Oak aging imparts phenols
• Dumb Phase

2010 Brunello di Montalcino DOCG

• Grape variety: 100% Sangiovese
• Age of vines: 20-30 years
• Vinification: 20-25 days in stainless steel tanks
• Aging: 28 months in oak barrels, 12 months in bottles
• Aroma: complex bouquet that displays scents of cherry

and blackberry accented by soft notes of fresh spices, licorice and tobacco

• Flavor: fresh and fragrant with a palatable and lingering

tannic frame. Nice minerality and long finish. Sweet spice flavors echo in the mouth

Piemonte

Barbera

• Most widely planted grape in the region; 3rd most-planted red grape

variety in Italy

• Deep color, low tannins and high levels of acid
• Intense aroma of fresh red and blackberries, black cherries, violet,

lavender, dried leaves

• Barbera d'Alba has a deep color, more intense fruit than Barbera

d'Asti

• Use of neutral oak barrels for aging
• DNA: relation to Mourvèdre; origins date back to 7th century
• Very vigorous, must be pruned; high yields
• Ripens 2 weeks before Nebbiolo
• California Barbera – Amador, Sierra Foothills – Jammy + more oak
• 1985 – Barbera scandal

2012 Barbera d’Alba Superiore DOC

• Grape variety: 100% Barbera
• Vinification: stainless steel tanks
• Aging: 12 months in large Slovenian oak barrels, 6

months in bottles

• Aroma: long-lasting and persuasive bouquet of forest

flowers and dried herbs

• Flavor: it is medium-bodied, smooth and always very

winey, with a good support of acidity. As a young wine, it shows fresh fruit and a refreshing bite of almonds

Barolo

• The wine of kings, the king of wines
• Great aging ability, powerful, long-lived
• Soil of this area is clay and marl which helps reduce

the acidity

• Only 7x5 miles wide
• Planted only in hills with suitable slopes/Southwest
• rientations

– “where the snow melts first”

• Requires 38 months of aging
• Aromas include tar, truffle, rose pedals, dried fruits
• Color is moderate in concentration and orange-

tinged even in youth

2010 Barolo DOCG

• Grape variety: 100% Nebbiolo
• Vinification: stainless steel tanks
• Aging: 36 months in Slovenian oak barrels, 6 months in

bottle

• Aroma: a rich bouquet of licorice, dried flowers, ripe black

cherries, earth and spice

• Flavor: full-bodied, warm and intense. Dry and pleasantly

tannic with mineral notes. The structure is powerful and at the time elegant which makes the wine approachable already in its fourth year of ageing, although it continues to mature in the bottle and can normally be kept at least 10 years

AWS Announcements

• Web site

– http://awsworcester.org/events

• National Tasting Project
• National Conference, Nov. 5-7th,

Tysons Corner, VA

• May 16th – Custom wine dinner at the Theatre Café
• June: National Tasting Project
• July: Finger Lakes Wines
• August: CT Winery Tour