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How to tell what’s IN the bottle by what’s ON the bottle

Sunday, April 10th, 2011

Winemaker Carmelo Patti is extremely proud of his self-designed label.  Visit the winery and he will personally point out to you the details that he includes to make his label distinct: the month of bottling (March 2008) and exactly the number of bottles produced (18,300).  Carmelo is thorough with his label design, and he is among many Argentine producers who use the bottle presentation to convey as much as they can about the juice inside.  With more than 800 wineries in Mendoza alone, picking out a wine at a shop or restaurant can mean shopping by the label, which can be helpful, entertaining, or just downright confusing.

With all of the details that local wineries like to include on their labels, you might feel like you need a sommelier just to translate the outside of the bottle, to understand better what you’re getting into before even getting the cork out. Where here I am! And here are some tips for deciphering the Argentine wine label.

Vino Tinto/Vino Blanco

Generally, red wine/white wine. If a varietal name is not found elsewhere on the bottle, this is probably a blend of grapes. Though traditionally used to describe generic table wines, a number of high-end red blends are marked as “Vino Tinto” today.

Cosecha vs Bottling Date

FYI- Cosecha = harvest. Carmelo’s bottle says “Cosecha 2006″, meaning that the grapes for this wine were all picked in 2006. Meanwhile, the wine was bottled in March of 2008.  This means the wine spent roughly two years ageing in tanks and oak barrels. This is an aged wine before it even hits the market. The tannins will be softer and more integrated, and more “secondary” flavor characteristics (like dried fruit and flowers) will be showing.

A note on vintages:

Most Argentine wines are made to be consumed young! Don’t be scared to buy that 2008 Malbec because most likely it’s fresh, fruity, and drinking nicely. Most 2010 whites are also ready to drink now. In high-end blends, look for more bottle age. Because of beautiful weather, irrigation, and few pest problems, it’s tough to have a bad wine year for Argentina. The best vintages include 1999, 2003, 2005, and 2007.

Region

Local wine producers vary in how they describe where their grapes are coming from. While some simply state “Mendoza, Argentina” on the label, others include a more specific region of Mendoza (Lujan de Cujo), sub-region (Alto Agrelo) or specific vineyard (Finca Remonta).  This Terrazas label mentions the general region (Mendoza) and the sub-region (Las Compuertas), as well as stating “single vineyard”, which means that all of the grapes for this wine come from one vineyard. There are only two D.O.C. (Denominacion de Origen Controlado) wine regions in Argentina- the Lujan de Cujo and San Rafael. When a label reads D.O.C. it ensures that the grapes meet quality standards for that region and that the wine has been in barrel at least eight months, in bottle at least one year.

Altitude

Argentina”s claim to fame! Home to the highest altitude vineyards in the world (Cafayate, Salta), Argentina has had great success growing grapes in regions 980-3000 meters above sea level.  Because of this, you will almost always find some mention of altitude on a local label.  What does it mean? Basically, lower altitude vines will be more productive and make juicier, more fruit-forward wines while higher altitude vines produce wines with more aromas, concentration, and acidity.

Reserve

Officially, for an Argentine producer to put “reserve” on a bottle of red wine, the wine must be aged one year in barrels and two years for “grand reserve”.  For whites it is half of that- six months for reserve and one year for grand reserve. However it should be noted that this law is still in the process of being implemented, and many wineries are still using the word reserve as a brand or marketing tool. On this Andeluna bottle they include Tupungato, which is a sub-region of the Uco Valley, which is the most southerly region of Mendoza and they note that the wine is estate produced and bottled, meaning that the wine is made at Andeluna’s estate and not sent out for vinification or bottling. Basically, they have a facility where they can do it all.

Alcohol

Yep, these wines are big.  Argentine reds can be anywhere from 13.5-16.5% abv.  Don’t let the percentages on the label scare you- the alcohol can be very well integrated, adding body and sweetness. What’s more, remember that local producers have .5% wiggle room when printing labels, so 14.5% can also mean 14% or 15%.

And now that I’ve said all that, don’t forget that it’s what’s inside the bottle that really counts!

About the author: Cara De Lavallade is a Level II Court of Masters Sommelier from Seattle, Washington. Temporarily relocated to Mendoza, she is smelling and tasting all she can to gain a better understanding of the local juice.  Look for her wine reviews, bodega visits, and other winey musings on The Vines of Mendoza blog this spring.

Posted in Behind the bottle, Mendoza Bodegas | No Comments »


Winemaker’s Night with Gimenez Riili

Friday, April 8th, 2011

At another packed Winemaker’s Night this week, we were excited to host winemaker Pablo Martorell and the wines from Bodega Gimenez Riili! A family project more than sixty years in the making, the Gimenez Riili winery just finished construction on a brand new winery in the Uco Valley. Literally, it opened yesterday! Among the chaos of harvest and opening an brand new winery, Pablo Martorell and winery owner Pablo Gimenez Riili made time to chat with us about the history of the project and the new developments.

Started in Maipu, Gimenez Riili has three generations of family behind it. Now, with the new bodega in Uco Valley, they are blending grapes from their vineyards in the two regions to achieve greater complexity in the reds.  While vines in Maipu are highly productive, and bear grapes that have fruitier flavors, Uco Valley vines produce more concentrated fruit at lower yields.  In blending grapes from the two regions, Pablo can create a wine with intensity and fresh juicy fruit flavors. The Perpetuum Torrontes is the only oddball- made with grapes coming from the Famatina Valley in La Rioja, the hot new spot to grow Torrontes.

Gimenez Riili also spoke about his connection with Vines of Mendoza, as he is part owner of Vines as well as continuing the family project. His new winery in Uco Valley is actually part of a new “wine village” that the Vines is working on near our own vineyards. This wine village will bring together eight different boutique wineries in one easy-to-access area for Uco Valley visitors.  The Riili bodega is the first of these to officially open up this week.

Throughout the night the conversation kept coming back to the theme of blending grapes from different regions. Riili explained that because the Uco Valley is pristine in being relatively pest-free, the area is controlled, making it very complicated to bring in grapes from other areas, such as Maipu.  Thus his Maipu Malbec is crushed and fermented in the old bodega, then transported in stainless steel tanks to the Uco bodega where it is blended with the Uco Malbec.

The wines were exceptional.  We began with the citrusy 2010 Perpetuum Torrontes.  With crisp tropical fruit on the palate, this white has a clean, mineral-driven finish and a final floral note that lingers. Pablo told the crowd that this is the official summer Sunday family lunch wine for the Gimenez Riilis.  The 2008 Perpetuum Merlot has plenty of dried fruit, flower, and black cherry with a pleasant smokiness.  This wine was the first star of the bodega, selling more than Malbec in the beginning of the project. The 2008 Vista Flores Reserva Malbec was a lovely melange of black pepper spice, black plum, and violet with a hint of smoked meat. Rich, with spicy tannins, this single-vineyard Malbec earned 89 points from Steven Tanzer.

Finally, the super-star of the night, Riili’s 2008 Altamira Malbec displayed sweet red plum, pepper, and red flower petals on the nose, with bright fresh red fruit and toast on the palate with a rich, chocolaty finish. Just in the bottle, this wine won’t be released for another six months.  The previous vintage of this Malbec  scored an impressive 93 points by the Wine Advocate.

Overall another great evening with good company and impressive wines. Thanks again to Pablo Martorell, Pablo Gimenez Riili, and Don Eduardo Gimenez for making time to share their work with us!

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Winemaker’s Night with Clos de los Siete

Friday, April 1st, 2011

This week we were excited to host Marcelo Pelleriti, head winemaker for Monteviejo, a Clos de los Siete winery.  Arriving straight from the airport, just off a flight from Buenos Aires, Marcelo arrived fashionably late and smiling. In the middle of the busy harvest, it was great to see such a famed winemaker take time out to visit with us at Vines.

To begin the evening was a slideshow about the Clos de los Siete project in the Uco Valley.  In 1998, French wine consultant Michel Rolland began realizing a dream to make premium Argentine wines in a French style.  He now owns the largest area of vineyard land in South America dedicated solely to premium wine production, and here sits the seven wineries of Clos de los Siete, all managed by French owners of Bordeaux chateaus.  Marcelo Pelleriti spends half of the year making wines at Monteviejo and the other half making wine in Bordeaux at Chateau Violette and Chateaux Le Gay.

Monteviejo was the first Clos winery to be built, harvesting the first vintage in 2002.  Focusing on Chardonnay and Malbec-based blends in the hi-tech, gravity-flow winery, Pelleriti strives to create wines with new world concentration and old world structure and acidity. The tasting on Wednesday consisted of four red wines, the 2008 Clos de los Siete (Malbec, Merlot, Cab, Syrah), 2008 Petit Fleur (Malbec, Cabernet), 2007 Monteviejo (Malbec, Syrah), and the 2006 Lindaflor Malbec.

Much of the evening’s conversation centered around the process of barrel fermenting reds and the details of this years harvest.  For his Lindaflor Malbec, Pelleriti ferments whole cluster berries in French oak barrels, adding dry ice to the barrel two to three times daily to control the temperature. The process beings as a sort of carbonic maceration, with the juice fermenting inside the skins at first. Then, a form of “pigeage”, or punch down, is used to distribute color and tannin from the skins to the juice. While barrel fermenting is normally used in the production of full-bodied white wines, the practice in reds is fairly unusual. Pelleriti speculates that if he had suggested such an idea while studying oenology at university, he definitely would have been kicked out of class. Nevertheless, he believes this method helps to create reds with better oak integration and complexity.

As for the harvest, November hail damaged many vines in the Uco Valley last year, and Monteviejo was not an exception.  For aesthetic purposes, only one hectare of Chardonnay vines are protected by hail nets in these vineyards, leaving the rest vulnerable to such inclement weather.  Although production will be lower this year, Pelleriti still predicts a high quality harvest.

The best treat of the evening was the 2006 Lindaflor Malbec, which recently won an Argentina Wine Award for the best Malbec over $50.  Intensely concentrated, blackish-red in color, the wine opened with aromas of coffee, ripe blackberries, and chocolate.  Still young after 5 years of age, this wine is complex and delicious, but will drink even better in seven to ten years time.

Thanks to Marcelo Pelleriti, Pablo Molinengo and Clos de los Siete for a superb evening with an outstanding selection of wines! Stay tuned for next weeks winemaker!!

About the author: Cara De Lavallade is a Level II Court of Masters Sommelier from Seattle, Washington. Temporarily relocated to Mendoza, she is smelling and tasting all she can to gain a better understanding of the local juice.  Look for her wine reviews, bodega visits, and other winey musings on The Vines of Mendoza blog this spring.

Posted in Experiences, Mendoza Bodegas, Vines Events | No Comments »


Cabernets Compared

Wednesday, March 30th, 2011

Earlier this week I helped myself to three of the Cabernet Sauvignons being served at The Vines of Mendoza Tasting Room. My objective was to discover what sets ‘Cab’ in Mendoza apart from ‘Cab’ grown elsewhere in the world.

Understanding Cabernet Sauvignon

Cabernet Sauvignon is frequently used in wine blends for its structure; high acid and high tannin. These two elements decline as wine ages in the bottle therefore high quantities of both are crucial for long aging wines. Top Cabernets have characteristics of red current, black berries, cigar box, pencil shavings, mint or eucalyptus, tobacco, coffee, chocolate, vanilla, cedar, etc.

Regions of the world producing some of the most highly acclaimed Cabernet Sauvignon include Médoc in Bordeaux, France, Tuscany, Italy, the state of California in the USA, Coonawarra in Australia, and Chile.

A common challenge for ‘Cab’ producers is getting the fruit perfectly ripe. Under ripe fruit translates to the wine, without fail, in the form of sappy, green pepper aromas; which are not well received in wine circles.

Mendoza Cabernet Sauvignon

Comparatively Mendoza Cabernets are generally free of under ripe characteristics and are ready to drink sooner than competing Cabernets.

Of the three Mendoza Cabernets I tasted, there were no signs of under ripe fruit. The acidity of great Cabernet was present in the wines, but they lacked the firmness of tannin required for long aging. Instead, the tannins were velvety and easy to drink.

La Flor Pulenta Estate Cabernet Sauvignon 2008
The La Flor range of wines consists of specially selected fruit from young vines. The colour was crimson with brick hues. The nose displayed red cherry, musk, vanilla, dry leaves, and a touch of fennel. On the palate was bright acidity, red fruit and a mineral, medium length finish.

The Clos de Chacras Cabernet Sauvignon 2007
The colour is crimson fading to ruby. It too had aromas of red cherries and musk. However, this wine was comparatively more floral, and had notes of pepper, and pencil lead. On the palate it had good acid, firm tannins and both fresh and jammed raspberries.

Atamisque Cabernet Sauvignon 2007
Grapes are sourced from 50 year old vines located 1100 meters above sea level. The colour is deep crimson with pink tears. Red fruit and black berries met my nose along with pencil shavings, coffee, vanilla and graphite. The mouth-feel was round with a medium length, mineral rich finish.

The Verdict

Personally, I enjoyed the intensity of Atamisque best. Clos de Chacras has serious structure and thus, the best aging potential. The La Flor was the underdog of the group due to the youth of the vines, but it shows promising complexity. Soon enough these vines will be producing impressive fruit for the top wines of Pulenta Estate.

Be sure to pick up a bottle of Mondoza Cabernet Sauvignon and judge for yourself. The above wines are available through The Vines of Mendoza Tasting Room, Vinoteca at the Park Hyatt Mendoza, or The Vines on-line Wine Shop.

About the author: Lindsay Trivers is a Sommelier at The Vines of Mendoza, in the most recent chapter of her world-wide wine discovery tour. She has worked extensively throughout Canada, New Zealand and Australia, developing her palate and working vintages along the way. While here, in Mendoza, She will be living and reporting on life at the bodega (winery), plus happenings from the tasting room and cellar. Stay tuned to The Vines of Mendoza Blog for vintage updates, wine tips and reviews, to find out how our guests are keeping busy, and much, much more.

Posted in Behind the bottle, Mendoza Bodegas, Tasting Notes | No Comments »


Smelly smells!

Tuesday, March 29th, 2011

Ever wonder how sommeliers pick out aromas of cherry, licorice, and bubblegum in wines when most just kind of smell like, well, wine to you? Seem like magic? Well, while we sommeliers would like to think we are magical, the truth is we’ve just done a lot of smelling.  A lot. And though it’s true some people are “supertasters” or may have more highly sensitive smell receptors, anyone can train their noses to pick up certain smells. It’s just a matter of practice!

Now some wineries are making it easier to train your sniffer to pick up all of those lovely little scents that make wine so enjoyable. At Kendall-Jackson Wine Center in Sonoma County, California, you can visit the Wine Sensory Garden, a collection of patches of flowers, fruits, herbs, and spices that correspond to certain types of wine. Taste strawberries from the Pinot garden or green peppers in the Sauvignon Blanc bed.  They call it their “scratch and sniff garden”.  Smelling fresh ingredients next to a glass of wine that expresses the same aromas can help train your senses to more easily detect those aromas the next time you’re enjoying that wine. Plus it’s an interesting and unique wine experience!

Mendoza is also home to an exciting olfactory adventure at local bodega Belasco de Baquedano, where they house the region’s only Aroma Room.  Using natural essential oils, the winery team has collected 46 different aromas that are found in wine for this impressive display.  From floral to fruity to spice, you can test your sniffer by trying to guess the aromas in each container before peeking at the sign on the wall. They have even included the less desirable aromas of defected wines like cork taint and vinegar. Not pretty, but important to know about! Quiet and dark, the room is well-designed for detecting aromas free of extra sensory stimuli.

A fun learning tool, the experience at Belasco de Baquedano helps you spot the aromas that come naturally to your nose as well as those that don’t.  While I detect lemon and coconut with ease, fresh hay and thyme were much more challenging to pick out. Meanwhile, my friend had no problem with thyme, but struggled picking up cedar. Of course every body is different and each person is influenced not only by their biology but by their past experiences. Scent is closely related to memory, which is why some aromas very strongly remind me of my childhood, more than looking at photographs or listening to music.

Just as you have your own personal set of memories, you have your own personal “aroma library” that you draw upon when identifying aromas. The more wines you smell, the more aromas you pay attention to, the larger that library grows until you are impressing your friends by picking out all the weird ones like candle wax, cherry cola, or granite. So go out and start smelling stuff! Wine, fruit, herbs, everything in the produce section of the grocery store. You’ll see it’s all really there in wine. And eventually (perhaps sadly) the sommelier won’t seem so magical after all.

About the author: Cara De Lavallade is a Level II Court of Masters Sommelier from Seattle, Washington. Temporarily relocated to Mendoza, she is smelling and tasting all she can to gain a better understanding of the local juice.  Look for her wine reviews, bodega visits, and other winey musings on The Vines of Mendoza blog this spring.

Posted in Experiences, Mendoza Bodegas | No Comments »


Biodynamic Argentina

Friday, March 25th, 2011

Focusing on the external market, Argentine wineries have begun putting more emphasis on their eco-friendly practices. Luckily, Argentina is blessed with incredibly dry, high altitude wine-growing regions where pesticides are rarely needed.  As many vineyards strive for USDA organic certification, others take it to the next level by putting biodynamic principals to use on their vines.  Here are a few answers to common questions about biodynamics in grape growing!

What is biodynamics?

A super-organic set of practices that are based on the idea of thinking about the farm as a self-contained living organism.  Like organic farms, biodynamic farms avoid the use of synthetic chemicals and focus on biological solutions to pest issues, but they take a more holistic approach to grape-growing.  Biodynamics expands on organic by considering that the ecosystem is not only the planet but the entire universe.

Where did it come from?

Biodynamics is a part of Austrian philosopher Rudolf Steiner’s wider theory of anthroposophy or “spiritual science”.  The farm, he theorized, functions in terms of “formative” forces.  The unbalance of these forces- related to the moon and stars- leads to problems in the vineyards, e.g. fungal growth, etc.  Steiner believed that the main failing of modern science was it’s fixation on analyzing physical effects, as opposed to investigating the underlying forces of these effects.

How does it work?

Biodynamics in viticulture rejects the use of any agrochemicals and relies on two main functions: the formation of specific “preparations” which are applied to the soil in various ways, and the timing of practices in the vineyard (planting, harvest, fertilizing) according to the lunar cycle and zodiac calendar- the “movements of the spheres.”  By these calendars, the viticulturist can determine what part of the vine to focus on and when.  You normally find a range of animals (cows, sheep, chickens) living on the farm that contribute to the production of nutrient-rich compost, as well as pest and weed control.

Cow horns?

One of the most heard-about practices of biodynamic viticulture is the cow-horn preparation.  A paste of ground quartz and rain water is put into a cow horn and buried at the autumn equinox, to be dug back up again six months later in the spring. This mixture is then diluted in water and sprayed on the vines as fertilizer in the springtime.

How can I tell if a wine is biodynamic?

One easy way is to check the label for the Demeter stamp. Demeter is the international organization that certifies biodynamic farms. Like organics, the process for certification is complicated and can take years to achieve, so many farms chose to employ certain practices without seeking certification. If an Argentine winery is using biodynamics, they will most likely state it somewhere on their label or website.

Who’s certified/practicing in Argentina?

Bodega Colome (Salta)- Practicing

Bodega Chacra (Patagonia)- Demeter certified

Bodega Kontriras (Mendoza)- Practicing

Alpamanta (Mendoza)- Practicing

Bodega Noemia (Patagonia)- Demeter certified

To read more about biodynamics in viticulture, check out this website….

Posted in Behind the bottle, Mendoza Bodegas | 1 Comment »


A big year for the Argentina Wine Awards

Thursday, March 24th, 2011

Go Argentine wines!! Each year Mendoza hosts the Argentina Wine Awards, the most important competition for  Argentine export wines.  This year, with a record-breaking number of entries (over 700 samples were submitted), the local wines received more praise than ever before!

With the goal of promoting wine exports in key markets, the event consists of three parts: a blind tasting by an international panel of judges, a seminar in which the judges are able to share impressions and critiques with an audience of industry professionals, and finally the award ceremony and celebratory cocktail party.

This year’s edition, titled “World’s Best Sommeliers”, featured twelve international Masters of Wine chosen specially for their knowledge of the international market.  Renowned sommeliers from France, China, and the U.S. joined together with six highly-respected local winemakers to form the panel this February. Organized in a double-blind tasting format, the wines were judged using a 20-point system.

With more praise for Torrontes, Syrah, and Bonarda this year, the judges emphasized Argentina’s need for diversity in the export market.  Though Malbec has been extremely successful in recent years as Argentina’s emblematic varietal, the judges stressed that the industry will do well to focus on improving and promoting the other varietals that shine in this region.

Nineteen wines received trophies this February, more than have been awarded in any year since the inception of the competition in 2007.   88 gold medals as well as 332 silver and 220 bronze medals were also given out over the course of the evening.

Curious about which wines took home the medal? Here’s the list!

Trophy Winners:

-Doña Paula Estate Sauvignon Blanc 2010 (Sauvignon Blanc)

- Callia Reserve Torrontés 2010 (Torrontes)

- Xumek Chardonnay 2010, Xumek (Chardonnay)

- Argento Bonarda 2009 (Bonarda)

- Kaiken Cabernet Sauvignon 2009 (Cabernet Sauvignon)

- Bodegas Santa Ana La Mascota Cabernet Sauvignon 2009 (Cabernet Sauvignon)

- Vina Cobos Bramare Appellation Cabernet Sauvignon 2008 (Cabernet Sauvignon)

- Trivento Golden Reserve Syrah 2008 (Syrah)

- Las Moras Gran Shiraz Zonda Valley 2006 (Syrah)

- Trapiche Broquel Malbec 2009 (Malbec)

- Punto Final Reserva Malbec 2008 (Malbec)

- Bramare Vineyard Designation Rebon Malbec 2008 (Malbec)

- Monteviejo Lindaflor Malbec 2006 (Malbec)

- Trivento Amado Sur 2009 (Red Blend)

- Benvenuto de la Serna Trisagio 2006 (Red Blend)

- Caro 2007 (Red Blend)

- Felix Blend 2007 (Red Blend)

- Famiglia Bianchi Late Harvest 2007 (Sweet/Dessert)

- Susana Balbo Late Harvest Torrontes 2010 (Sweet/Dessert)

Posted in In the News, Life in Mendoza, Mendoza Bodegas | No Comments »


Wine Camp is in full swing

Wednesday, March 23rd, 2011

Wine Camp is in full swing. Check out the fun we’ve been having at our bodega (winery) with the visiting Private Vineyard Estate Owners

Posted in Experiences, Life in Mendoza, Mendoza Bodegas, Photos, Private Vineyard Estates, Vines Events | No Comments »


Palate training with The Vines’ wine sensory kit

Thursday, March 17th, 2011

Final year oenology student, and local wine expert, Emilia Martinez demonstrating The Vine Sensory Kit

Being the new kid at The Vines of Mendoza has its perks. Aside from having an entire team of wine professionals at my side, I am encouraged to try all of the more than 200 wines, by the glass, offered at The Vines’ Tasting Room.

I recently upgraded a wine flight (a sequence of wine samples) by pairing it with The Vines’ Sensory Kit. The sensory kit illustrates what is typically smelled in wine, like mushroom in Pinot Noir, and highlights how one flavour sensation reacts with another in your mouth, like salt enhancing the perception of both acidity and sweetness. Final year oenology student, and local wine expert, Emilia Martinez walked me through this experience.

Firstly, about 20 wine fragrances were presented. Smells included fresh fruits, dried spices, and wet earth, and made for a fun guessing game. The objective in this exercise is to help people understand and identify varietal typicity (the smells and flavours commonly attributed to a grape variety).

Four samples were then introduced which characterized the basic taste sensations of the tongue: sour, sweet, salty, and bitter. By sipping one of the ‘sensations’ before tasting a wine, you change how your mouth perceives the wine. For example, drinking ‘sour’ before the aromatic white wine Torrontés, negated the sensation of acid on my palate, yet intensified the wine’s sweetness, florals and spice. This is a great exercise to not only help understand the smell and taste of wine varieties, but also food and wine pairings, because it demonstrates how two different flavours react together in your mouth.

With the white wines, Mil Vientos Torrontés 2010 and Angelica Zapata Chardonnay 2005, I noted that the sour sample nullified the sensation of acid, leaving my mouth open to notes of flowers, cream and minerals. After drinking the sweet sample, the acid seemed razor sharp; while the salty sample paired well, intensifying both the sweet and acidic qualities of the wine. The bitter sample simply over powered the white wines. In my opinion the bitter sample, which represents tannins only found in red wines, is best reserved for red wine tasting.

The red wines, Bressia Pinot Noir 2009, Bressia Cabernet Sauvignon 2007 and Las Perdices Bonarda 2008, offered thought provoking results when paired with the sensation samples. The sour sample illuminated the sweetness of the fruit in the wine while making it appear flat. It also enhanced characteristics of earth, spice, smoke and sherry. The sweet sample brought out the tangy fruit qualities and some gentle tannin. Salt intensified everything (including alcohol), demonstrating why wine red is great with food. The bitter sample mildly accentuated herbs, spices and sweetness. However, it is my opinion that tannins (bitter) are equally as important for they way in which they react with fat from food as opposed to other wines.

Participating in the sensory kit experience is an interactive way to learn how to interpret wine beyond what is stated on the label. I consider it a must-do for anyone who wants to understand varietal typicity and for those interested in the science of food and wine pairing. Hats off to Emilia for guiding me through The Vines’ experience.

About the author: Lindsay Trivers is a Sommelier at The Vines of Mendoza, in the most recent chapter of her world-wide wine discovery tour. She has worked extensively throughout Canada, New Zealand and Australia, developing her palate and working vintages along the way. While here, in Mendoza, She will be living and reporting on life at the bodega (winery), plus happenings from the tasting room and cellar. Stay tuned to The Vines of Mendoza Blog for vintage updates, wine tips and reviews, to find out how our guests are keeping busy, and much, much more.

Display of possible hidden scents in wine

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Wine Camp is in session

Thursday, March 10th, 2011

I am happy to report that Cosecha (the harvest) has begun and while we are waiting for the big bad reds to finish ripening, the white wine grapes are coming off the vines. Harvest is also one of the favorite times of year for the Private Vineyard Owners to visit.

For PVOs interested in dirtying their fingernails in the vineyards, The Vines of Mendoza holds an annual wine camp over March and April. This experience will shatter any expectations we have about the romantic life of a winemaker. Wine camp is going to outline what is actually entailed in vinification (winemaking process), and that includes hard labor.

Depending on what stage of maturity or point of vinification the grapes are at wine camp activities can include picking, laboratory assessment, sorting, tasting wine from the barrel, and wine blending. During wine camp Private Vineyard Owners can also take part in seminars, designed to give a full understanding of the wine from the vine to your glass.

At wine camp, though, we do just enough work to learn and appreciate winery processes. While it is important for everyone to understand vinifiaction, we need to have some fun too. With this in mind, the day has been broken up with horseback riding, drinking local wines, and a long, lazy asado (Argentine BBQ), all set in full view of the Andes Mountains.

The seminars are divided into three intensive courses. The first is about understanding a finished wine. We learn what to expect from different grape varieties, about the grapes varieties of Mendoza, and how to describe wine like the pros do. Get ready to taste; while running this seminar for a group of four last week we used 100 glasses! Seminar two, takes an in-depth look at the grape components and what they contribute to the flavor and structure of wine. In seminar three we discover, step by step, the winemaking process, and all about possible wine faults.

Wine camp is a great way for the owners to feel at home in the vines, grow their wine knowledge and get to know the people that will be building their wines for years to come. If you are unable to join us this vintage, we hope to see you soon or for next years Vendimia Festival.

Posted in Behind the bottle, Experiences, Life in Mendoza, Mendoza Bodegas, Private Vineyard Estates, Vines Events | No Comments »


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