In many European countries, wine is thought of as a companion to food, not typically to be drunk as a cocktail on its own. This common viewpoint in many countries places wine on the dinner table to act as a flavor enhancer, much the same way as seasonings, or sauces would be viewed. It is a cultural concept. I did not grow up thinking of wine this way. It was a learned behavior for me, after I was introduced to fine wines and cuisine TOGETHER. The question is: how could you change cultural norms to include this thinking? NOT, how does the industry convince Millennials to drink more wine…
The Answer Is a Focus on Food
This does not seem intuitive, unless you dive into the European fine dining concept a little more deeply. Many countries take pride in and raise their children to think of natural local foods and the local culinary tradition as a part of their identity. I am not suggesting this should be the goal here, but it does give you an insight into how this wine pairing tradition could begin in the U.S. Investing money in a media campaign would be critical, but not to simply to advertise wine, strangely… the media content would need to be focused on how the wine enhances the FOOD experience. Currently in the U.S., younger generations view wine more as a “cocktail” to be drunk on its own. With this viewpoint, wine is a poor value compared to Beer, Cider, Hard Seltzers and Spirits/Cocktails. A perception that could have a huge affect on future demand and ultimately wine production. It is all a matter of changing perceptions…
Famous Chefs as Spokespersons for Wine?
I am not an advertising exec, but it seems fairly clear. Think of it this way: a professional chef would never be trained without a wine pairing education. The wine industry must begin creating marketing content around cuisine, with the appropriate accompanying wine. Pay famous Chefs from the Food Channel to be out front, not winemakers. Have them talk about their favorite wine-food pairings and why. I am sure other creatives would have even more engaging ideas for marketing using this theme.
Could Culinary be the Savior of the Wine Industry?
I am no genius. Who knows? It might work. I would think the industry would not find it too difficult to fund a marketing board that could tackle such a large ad campaign… IF it was viewed as important enough to influence wine consumption trends in the U.S. I am curious, can anyone else out there see the merit in this idea?
This particular software branded as “Tasty” by name is similar in concept to others like “Quini” (if not in process), all have one very major flaw… Very few consumers have the trained palate and sensory awareness required to describe what they are tasting and how they perceive the wine components. I have been approached by software developers before and none had an appreciation for a trained palate and what it brings. These techno driven business models providing wine related services are all smoke and mirrors. Sounds great, until you dive a little deeper and find the missing piece. The idea that a straight chemical analysis, or even an analyzed database of wine tasting notes could provide any real insight into how wine is perceived by the human palate is misguided. Software can certainly accumulate, organize and label wine data, but how does that data have any relevance – unless it is filtered through human perception?
What Is Missing?
I have put some thought into this before and shared those ideas with other software developers in the past. The baseline in the software database must be established with trained professionals first – and not with WSET 4, MW, or CSW certified pros. The calibration has to be with Master Somms (MS) who evaluate consumer palates in restaurants on a daily basis. Once the underlying premise is established and the work is done to connect the human palate (sensory experience) to the chemical evaluation, the concept still requires a short consumer educational program to provide a shared vocabulary. That vocabulary is the vehicle for the shared human wine experience. Which words are chosen to describe each individual sensory experience? Is there a common understanding of what flavors/components they represent? I have yet to be introduced to software that attempts to address these concerns. Without that effort, the whole endeavor is a major waste of time and money.
Am I Biased?
I don’t think so. Regardless of my Somm training, I make my primary living in the technology and automation field. Perhaps that background gives me a little authority here. I most definitely believe the goal of these “AI” software products is achievable, it just requires more trade awareness to succeed.
New Communes (sub-regions) Established by Statute in Italy
The trend in Italy the last two years has been to establish new wine sub-regions in existing wine areas. Historic Sangiovese wine growing regions are being significantly impacted. I have not explored Sangiovese in this kind of depth before, outside of Montalcino (Brunello, Sangiovese clone). Certainly, nothing like the effort I have put into Cabernet Sauvignon, and Syrah. These recent changes in Italian wine laws had me wondering: could there be enough unique wine character from Sangiovese to justify this many new sub-regions in Central Italy?
Can Italian Terroir Produce Sangiovese Wines Different Enough to Justify The Changes?
I decided to investigate this idea with a group of wine collector friends I meet with regularly. In the beginning of the year, I began looking through all the U.S. wine auctions trying to find 10 year old Sangiovese wines from various Italian regions outside of Montalcino (Brunello). To give this a fair evaluation, 10 years of bottle age seemed as if it might be close to the optimum drinking window for these wines. I wanted to taste the best potential versions of these wines for the comparison. While doing the research, I found a couple of U.S. made Sangiovese wines from respected producers and thought it would be fun to add these to the comparison. The tasting was held in my home just this last weekend and produced interesting results. There were a few disagreements across the group, but generally our impressions were similar enough. Here are my notes and scoring in the order of my best score first. I did not take detailed tasting notes, but did record my overall impressions.
Nobile di Montepulciano – Montepulciano Region, Italy
#1) 2012 Avignonesi Grandi Annate – 94/100 pts
This region is just east of Montalcino. Don’t get it confused with Montepulciano d’Abruzzo. That is a completely different region and grape variety. Through history, this area has been well-known for the quality of its wine production, often just called “Nobile”. Thomas Jefferson mentioned this area as his favorite wine region.
This was very near a great wine, quality on the order of the bordeaux style wines produced nearby in Bolgheri. It was nicely balanced, with fruit, acidity and tannin in roughly equal measure. Just enough fruit to enjoy on its own and just enough acid/tannin to work paired with foods. It was not big and structured like many of the Chianti area wines I have tasted. It had a lighter feel with a perceived finesse. The flavor profile was typical Sangiovese red cherry, but only slightly tart. This was an impressive effort for a 100% Sangiovese. This wine could make you believe Sangiovese deserves a place as one of the world’s great varietals.
Radda – Chianti Classico Region, Italy
#2) 2011 San Giusto a Rentennano Percarlo – 93/100
This is one of the better-known Sangiovese labels, from one of the most respected Chianti Classico wineries. 100% Sangiovese from the selected best fruit of the Tuscany region. This is not your typical Chianti Classico wine. 30+ day maceration, 30+ day ferment in concrete tanks, 20+ months in French oak barrels and 18+ months in bottle in the producer’s cellar. 3.5+ years before release… That attention to detail built an excellent wine, if not a wine that could carry the DOCG label. This wine is a definite example of why Italian IGT does NOT mean an inferior wine. Not sure the value was as special, but the wine was excellent and another great example of what Sangiovese wine can be in the right hands.
This was a very similar wine to #1 above, but not quite as refined. The finesse was evident here too, but not quite the same mouth-feel and therefore one point less.
This was the surprise of the evening for me. Over 60% Sangio, 20% Merlot and a few percent of these: Canaiolo, Colorino, Petit Verdot. This area is viewed as “up and coming” and is just Southwest of Montalcino. Maremma is the younger brother of the Bolgheri region and the area has been making great value IGT bordeaux style blends for some time now.
This was nothing like the first two wines, complex and layered with high acidity. Fruit-forward but not extracted, this hit the sweet spot for an Old World wine that could appeal to a New World palate. Of course, they had the luxury of blending varieties here and that can make a difference with the right winemaker. With reasonable value, I will be keeping an eye out for this producer in the future.
Napa Region, USA
#4) 2011 Biale SangioveseNonna Vineyard – 91/100
The two most well-known Sangiovese wines in Napa are this and the Del Dotto bottlings. The winery was kind enough to sell us a bottle from their library specifically for this tasting! This winery operated through prohibition and this particular wine has a family history, the vineyard was planted by the current owner’s grandmother.
This was the softest of the wines tasted. The mouth-feel was excellent and was definitely still fruit-forward after 11 years in the bottle. It was light on acidity at medium-minus and had medium tannin. This was an enjoyable wine. It had just enough Old World character to identify as such. This is another of those wines that may have been better a few years ago. Not past its drinking window, but perhaps nearing it.
Montefalco – Umbria Region, Italy
#5) 2012 Adanti Montefalco Rosso Riserva – 91/100
This area is in Umbria and while the area is known for its Sagrantino DOC, it has its own denomination for its Rosso DOC that must be no more than 25% Sagrantino and no less than 60% Sangiovese. This bottling also had 20% Merlot. This was a powerhouse wine, even after 10 years in the bottle. The Sangiovese dominates, but the Sagrantino pulled it towards a Southern Rhone type feel. I really enjoy Sagrantino wines and if you haven’t tried one, you should track down a good example to enjoy for yourself.
This was a bold, fruity wine, with medium plus acidity and tannin. Old World wine drinkers may find this a bit too extracted for their palate, but this was balanced enough not to feel hit over the head with too much oak, or too much fruit like many modern day Napa Cab Sauv’s.
Colli Fiorentini – Chianti Region, Italy
#6) 2013 Torre a Cona Badia a Corte Riserva – 89/100
This is a highly regarded sub-region of Chianti that now has its own denomination. This bottling is typically 100% Sangiovese. The area is North of Chianti Classico and attempts to focus on lighter, aromatic versions of Sangiovese.
This is another wine that may have been better had we opened it a few years ago. Lighter styles of wine can sometimes be limited in their capacity for bottle aging. This wine was a reasonable representative of a typical Chianti, but was too disjointed. It showed too much tannin and acid for its age and the fruit and mouth-feel weren’t there to round out the package. Would have been great with a tomato based pasta dish, but was lacking on its own.
Walla Walla Region, USA
#7) 2011 Leonetti Sangiovese – 89/100
This is a well-known premium bordeaux style producer in Washington state. Their Sangiovese label is grown and produced every year in Walla Walla and this was the most expensive bottle of wine in the group. The wine is 87% Sangiovese and 13% Syrah.
This reminded me of a better than average typical Italian Chianti. Very “one-note”, but definitely varietally-correct. Not as soft as the other U.S. wine we tasted. Would have been a good food wine, but certainly nothing special to mention.
Greve – Chianti Classico Region, Italy
#8) 2010 Podere Poggio Scalette Il Carbonaione – 88/100 This winery is well-respected for its Tuscany styled IGT blended wines. This bottling was 100% Sangiovese from several vineyards located in Greve. Not sure why this needed an IGT designation, instead of DOCG. This area now has their own regional denomination.
This was an uninspiring average Italian Chianti. With age, it had lost its fruit and was thin with nothing to balance out the acid and tannin. Not undrinkable, but given the choice, would prefer a different wine.
Observations & Conclusions
The differences between these wines had more to do with winemaking style and blending varieties, than the Sangiovese fruit itself. Although, there was enough diversity to claim we experienced various different styles of Sangiovese dominated wines. There is more to “terroir” than just soil and climate. If other contributing factors define these regions as unique, so be it. There is a clear marketing advantage to differentiating these wine “communes” and promoting a specific regional style. It will remain to be seen whether all these new sub-regions will be justified in the long-run, or the average wine enthusiast will just find it too confusing to care. I have mentioned DOC, DOCG and IGT classifications several times in this article. If you would like a quick explanation, here is a link: Wine-Searcher – Wine Labels Italy
Here are a few conclusions I drew from the tasting:
Sangiovese fruit alone may not show enough diversity at the premium level to support this many different style designations. Although, the Brunello clone grown in Montalcino is certainly a cut above the others.
Sangiovese is a fabulous blending grape. It carries structure with it, high acidity and tannin, if the winemaking style allows it.
In the U.S., we do produce Old World style Sangiovese wine that compares well with the Italian labels.
Finally, generally Sangiovese wine can be made with finesse. Not sure what I was expecting, but I did not anticipate the subtler wines we found in this tasting.
I recently had the good fortune to taste a flight of 1986 Gran Cru Bordeaux. They were:
2nd Label – Margaux Pavillion Rouge
Chateau Cos d’Estournel
Chateau Pichon-Longueville Baron
Chateau Du-Cru Beaucaillou
I don’t often get a chance to taste labels like these in aged vintages, but I have drunk many wines in the last 20 years from producers in the French AOC regions of Margaux, St. Estephe, St. Julien and Pauillac. These Left Bank Bordeaux areas are the home of some of the best Cabernet Sauvignon produced in the world. Margaux is by far my favorite Left Bank region and St. Estephe next. Not that the others are not very good, just that these two regions match my palate better. I have been tasting Bordeaux Left Bank vintages back to the late 90’s. This was my first tasting from the 1980’s vintages.
These wines were all original purchase origin and were stored in near perfect conditions. There was hardly an oxidized brown tint at the edge of the glass with all these wines. The wines tasted amazingly fresh! None were fruit forward (if they were at release), but had good acidity and a few still had residual tannin. Perfectly balanced, these wines were expertly made… but in a completely different style than 2000 era Bordeaux wines. All tasted as if the fruit had been harvested early. There were vegetal and savory flavors reflecting a completely different winemaking and vineyard management style than today. Whether you enjoy wines with this much age on them is dependent upon your palate. All of these wines would have been fabulous accompanying a Black Truffle Risotto, although much of the nuance would have been lost. In the bigger picture, my palate has found Bordeaux Rouge Gran Crus from before 2000 tasted best at roughly 20 years of bottle age (depending on producer). After 2000, that started to change… In my experience, that has now become 10-15 years of bottle age.
Margaux AOC Region
I have tasted and enjoyed many different Margaux producers in quantity over the last 20 years: Brane Cantenac, Cantenac Brown, Giscours, Lascombes, Rauzan Segla, Prieure Lichine and my favorite Malescot St. Exupery. All of these with 5-10 years of bottle age tend to be fruit forward, structured, balanced and all often have a great… what I call “Margaux mouth-feel”. This is sometimes silky, but always softer, round and mouth-filling. This was missing from the older Margaux tasted here. In fact today, most Bordeaux premium wines are made to taste fruit-forward and vegetal flavors can be viewed as a fault. Especially for New World palates, I would suggest Margaux producers. These wines often are not as “muscular” as the other Left Bank regions.
Wine Styles… They Were a’Changin’
Bob Dylan aside, it was obvious something happened in the 90’s to the winemaking philosophy of Bordeaux producers. Most, would attribute this to chasing the Robert Parker 100 point score… and all that implied. Some would suggest back to the ’82 vintage, when Parker’s influence began… but I was not a wine drinker back then and can’t bear witness to that thinking. These comments attributed to the BBC in the late 80’s refer to this, “The globalist domination of the oenological press by Parker’s ideas has led to changes in viticulture and winemaking practices, such as reducing yield, harvesting grapes as late as possible for maximum ripeness, not filtering wine, and using new techniques—such as microoxygenation—to soften tannins. These widespread changes in technique have been called “Parkerization”… have led to a fear of homogenization of wine styles around the world as Parker’s tastes are irrevocably changing the way some French wines are made…”.
The changes in Bordeaux wine styles that began again in the 2000’s were most definitely impacted by attempting to appeal to the U.S. palate and open the U.S. market to more French exports. These changes I can attest to. I have witnessed that difference from 2000 to 2015. Personally, I feel the pendulum has swung a little too far towards softer, fruitier wines in France (and the U.S.) – as a generalization. As a wine consumer, your palate matters and whether you prefer these type of wines should be what drives your purchases, not wine critics.
Tasting these wines was a tremendous opportunity. I don’t often have the chance to evaluate wine styles over 30+ years in any wine region. Tasting these 35 year old wines side-by-side was a real pleasure and thanks go to Mr. Mandel, a fellow wine collector here in Phoenix. His generous hospitality made this a truly special experience.
This is a beautiful pic of an Italian vineyard, without VSP trellising. Somehow, this producer manages to make great wine. Thinking outside the box and regional differences are not necessarily a bad thing… as Arizona wineries may show you.
I advocate for balanced and restrained wines in every category. This style is a passion for me and I hope for others as well. I will be making the case for why these wineries are some of the best in their respective regions. It will be addressed one American Viticultural Area (AVA) at a time. Since my most recent tour and interviews were in Arizona, we can begin there.
Sonoita AVA – Sonoita, AZ
Sonoita AVA is a high-altitude (4,500-5,000 ft), warm climate wine growing region. The soils are mostly types of sandy loam, with a high pH character – both in the soils and water. The terroir (growing environment) mirrors many wine regions in Southern Italy and Spain, but the elevation adds a significant wrinkle. Historically, the area began with trying to produce Bordeaux style wines (Cabernet Sauvignon, etc.), but a better understanding of the growing conditions and trial and error have moved the vineyards towards French Southern Rhone (Syrah, Grenache, Mourvedre, etc.), Spanish (Tempranillo, Graciano, etc.) and Southern Italian (Aglianico, Sangiovese, etc.) red varietals. Today’s white varietals are also warm climate: Viognier, Malvasia Bianca, Petit Manseng, etc. The individual grape varieties are not the important part of this story though, as many AZ wines are blends and the varietals often change by vintage due to the many new plantings in the area. The next varietal up will be Greek Assyrtiko – the climates are similar, although the soils are quite different. Maybe… it will be the next big find, like Petit Manseng was in the last few years.
These four Sonoita wineries make wines the closest to my palate. Although other wineries there make good wine, these producers deliver consistent quality and have winemakers with palates similar to mine. Does that make them the best wineries in this region? Possibly, but that judgement also depends on your taste. None of these wineries are making the fruit-forward, high alcohol, slightly sweet, low acid/tannin red blends that have become more common today (i.e. Apothic brand). These Sonoita wines are a serious attempt at chasing the premium wine category and they all succeed in some fashion. Whether or not you agree, this list is certainly a great starting place for an introduction to the region. In no particular order, they are:
Callaghan Tasting Room Entrance
Winemaker – Kent Callaghan the owner, vineyard manager and winemaker is a man of historic proportion to the local industry. His family has consistently nurtured the growth of the Southern AZ wine scene through their generous help and support to the local wine community and his accepted role as technical resource for the area. Since 1991, he and his family have been producing wine in Sonoita.
Wines – The first Callaghan wines I tasted date back to the late 90’s vintages. I have never tasted a Callaghan release that was not a quality wine. Their wines have been served at the White House during several administrations and generally have received enough notoriety to say they set the quality standard for the area. The wines always deliver the character of the local terroir, while offering the best contribution to his vision for premium wines. While the Callaghan wines have not necessarily been restrained over the years, they have been balanced and both age-able AND approachable young. This character is what makes the wines special and is a testament to Kent’s knowledge in the vineyard and winemaking skill.
Wines to Try – All. Look for blends and single bottlings of Grenache, Mourvedre, Graciano and Tannat for reds and Malvasia Bianca and Petit Manseng for the whites and enjoy.
Winemaker – James Callahan is the owner and winemaker here. He also makes the wine for Deep Sky Vineyards (also on this list), but Rune is where his palate and sensibility really shine through. James makes wine I consistently enjoy. He has had extensive experience in several different wine regions and more importantly, has developed a diverse and educated palate in his travels. His emphasis is on building the entire wine profile, that includes balance and mouthfeel, in a restrained style. These are the kind of wines that appeal to wine enthusiasts and foodies. Attention to the nuanced details really shines through, perhaps because of the more understated approach.
Wines – It is rare you can taste a winemaker’s vision in the wine. If you enjoy medium-bodied wines that aren’t too high in alcohol, consider a visit. James has a vision for the impact of his wines and they deliver.
Wines to Try – The Syrah is the flagship and is good, but find the Grenache and Viognier. They are representative of the best of the region and capture a real fine wine experience.
Twisted Union Wine Company
Winery – This winery’s story is about the large ownership team, not an individual. All with experience in a different aspect of the industry, together they bring a total skillset to the organization that somehow… just works. The group is only together 4-5 years and is already producing a quality product. I am looking forward to what their future endeavors bring. This is a beautiful facility worth visiting to enjoy the space. For an area with limited accommodations, they offer two very spacious and well-appointed rooms for local stays. The vineyard is still a work in process and will likely be re-planted in the near future. A producing estate vineyard will be an important addition.
Wine – These are well thought-out wines. Since the vineyard is not producing yet, they acquire fruit from the local area and California, with an eye on blending for quality. The wines produced are balanced and have a sensibility worth exploring.
Wines to Try – The reds here are good, but the whites are exceptional: look for the Malvasia Bianca and Viognier. Although, the special wine at this tasting was the Roussanne. I am not usually a fan of Roussanne in general, but this bottling was special – balanced, with just the right acid level and an accompanying soft mouth-feel. A profile I often search for in a white wine.
Deep Sky Vineyards
Winemaker – James Callahan is the winemaker here too. We established James’ credentials in the Rune Wines description, but at Deep Sky the sensibility is different. Bigger wines with higher alcohol in a more age-able style. The same balance is there, but with serious structure adding higher tannin and acidity as a solid backbone.
Wines – This is the AZ home for Malbec. The owner Phil Asmundson (Sci-Fi writing fame) also owns another winery in the Uco Valley in Argentina. This is a special opportunity at their tasting room to try the Argentina and Arizona Malbecs side-by-side. They are different, reflecting the different location and terroir. Deep Sky offers other varietal wines and with James at the production helm, you know they are made well.
Wines to Try – The Malbecs of course. These are best with a few extra years of bottle age on them, but well worth the wait.
Dos Cabezas Wineworks
Winemaker – Todd Bostock is the owner, vineyard manager and winemaker here. He has had some success in the past acquiring distribution for Dos Cabezas wines in and out of state, but the three-tier distribution system (topic for another article) leaves very little room for a small winery to make a profit. Todd has been busy changing the game plan, focusing on moving their distribution to direct-to-consumer retail sales. The tasting room in downtown Sonoita has added a larger food menu and is pairing dishes with food-friendly wines – focusing on the tasting experience. Their specialty is gourmet pizza, but other food dishes are also available.
Wines – The wines here are terroir driven and represent the region well. The thought in developing the profiles is clear, blends are the answer to making approachable, food-friendly wines with structure. Todd has a deft hand at building wines to drink now, or age. These blends are a broad mix of varietals, attempting to use the strengths of each varietal to compliment the other and build the profile to match Todd’s vision for the wines. The vintage variation is managed by adjusting the percentage mix to take advantage of the strength of each year’s fruit crop. The latest adventure has been a fun release of sparkling rose in a can. It is amazing how versatile sparkling wines are. They accompany a wide variety of foods so well!
Explore Something Different
Hops & Vines
Winery – The founding story and the two Owners here provide reason for consideration and addition to this list. Megan Stranik and Amanda Zouzoulas originally started this winery on a shoestring. Today, the continuing operation is limited to re-invested profits, with an eye on maintaining a down-to-earth atmosphere. The winery concept was built on lampooning the sometime high-brow attitude in the wine industry. The tasting room reflects a light-hearted attitude sorely missing from many wine circles. Hops & Vines is making the world of wine more accessible and have opened the eyes of an entirely different community of potential wine drinkers.
Winemaker – Megan makes some very good wine, with very little to work with. She has her challenges and sometimes encounters factors outside of her control, but I enjoy her wine sensibility. I am not sure how the local industry perceives her, but she deserves to be taken seriously. Her palate is educated and they are making restrained wines of a much higher caliber than their party atmosphere would suggest.
Wines – You can either have fun with these labels, or look past the marketing and try some serious wines. Visit their tasting room and taste through them. I am sure you will find wines you enjoy. I did.
Sonoita AVA is still evolving and has not really “found itself” yet. I originally came here with the expectation of tasting some good reds, but the big surprise was the quality of the white wines! As of today, roughly 10% of the wine produced here is white, but that is changing. The story that drives many decisions in the wine industry here is two-fold: 1) The lack of pure growers and well-managed vineyards, and 2) The barrier of entry to estate winery ownership caused by the high cost of vineyard development. The end-result is generally more demand than supply. While not a problem necessarily, it does have the potential to bring down the overall quality of the wines in the area. I will be very curious to see where the next few years take this wine region. It seems to me, all the components are in place for serious growth and overall improved quality. The future is looking bright for all of Arizona’s wine regions!
At least a third of the wine I purchase each year is from unfamiliar wine producers, especially from outside the U.S. How am I comfortable doing this? Most of my purchases, even from producers I know, is based on reviews, tasting notes and professional and amateur ratings. Vintage variation demands it. So, what other information can I use to determine whether I will enjoy unfamiliar wines? There are several other strategies, including researching: the winemaker’s style, the regional style where the wine is produced, the growing conditions (soil, climate, etc.) for the fruit and finally, the vineyard management and harvest strategy for the fruit. This may seem like more work than you care to put into the decision, but if you purchase 200-300 bottles per year like me, it is a necessity. Let’s look at the last strategy on the list in greater detail…
Does Vineyard Yield Matter to a Wine Drinker?
Look at the feature photo above this article for a sec. Common practice in many premium wine regions is to allow one cluster per shoot. This vineyard is different…
Am I suggesting you should ask your local wine shop about yield and vineyard management for each bottle you purchase? Well yes, sort of. Vineyard yield is a big part of the story for estate wineries. Most wineries producing premium wines usually graph yield against quality data, to find optimum production. It varies by varietal and growing conditions (Terroir, in the industry), but most premium wineries are harvesting around 2 tons/acre on 4′(vine) x 6′(row) vine spacing. Growers selling to jug wine producers, often harvest over 8 tons/acre. You would think a winery could produce four times more wine with four times more fruit. While this is true, you need to add optimum quality into the mix. Am I suggesting the average wine enthusiast can taste the difference between wines made from different vineyard yields? Yes I am, and here is how…
Yield Impact on Wine Character
To harvest the larger crop, you need: a warm climate, high daily percentage of sunshine, more irrigation water and fertile soil. This is your first clue. The location (Terroir) can be an indication. Some of the best vineyards in the world are in cooler regions, with arid conditions and soil so rocky, it looks like nothing would grow. The idea with premium vineyards is to “stress” the vines to the max, driving smaller berry size and the associated increased complexity and concentration of flavors. When making the decision whether to limit crop size, a winemaker has to think about: alcohol (sugar in fruit), pH (acidity in fruit), concentration (flavors in fruit) and structure (tannin, phenols in fruit). All of these are impacted by crop yield and harvest timing decisions. Work with me here… if you enjoy monster 17% alcohol, fruity red Zinfandels, you won’t care about the rest of this article, but if you enjoy balanced, food friendly wines that won’t get you drunk after a half bottle consumed, please read on…
“Balanced” is a term typically reserved for medium bodied wines with: under 14.5% alcohol, good acidity and medium tannins with good mouth-feel. That is a long description for wines that don’t hit you over the head and will taste good with, or without food. If this sounds like the kind of wine you enjoy, it requires a harvest strategy in the vineyard to get there. Premium vineyards require warm, sunny days to ripen, but cool nights/mornings to develop acidity. It is the reason why most premium fruit is harvested at night, to keep the acidity as high as possible. Issues like sugar content in the fruit (Brix, in the industry) is modulated by ripeness – pick too early and the structure and complexity can suffer. Over-water and it can dilute flavors and concentration.
Can You Taste the Difference?
I often taste wines looking for these characteristics, more than the flavors. High yield vineyards tend to produce wines that can be: watery/diluted, flabby and missing acidity, have candied, or jammy fruit flavors and have higher alcohol. This is the most severe example. Even with this jug wine growing strategy, you may not taste some, or any of these characteristics, because winemakers can breakout their chemistry set. Common additives can make a big difference in the wine, these include: adding tartaric acid for acidity and/or fruit juice for flavors and sweetness (etc.) in an effort to overcome the poor fruit quality. Although, “forcing” wine to match a better profile can also be detected by looking for: “sharper” bitter acidity, grape juice flavors, oily texture, residual sweetness and/or too much alcohol. All of these characteristics are your indication the winemaker is trying to cover up other problems. Better wine through manipulation is a strategy that often does not work in making quality wines. Selecting wines to buy without tasting can be hit, or miss… even with recommendations. So, if researching vineyard yield before buying can improve your chances of finding wine you enjoy, why not?
This topic is one of the most vehemently argued ideas in the wine industry. It has significant impact on grower and winery profitability. This is especially true in growing regions dominated by wine grape “farming” (agricultural growers, rather than estate wineries). Lodi AVA is a good example. When I was there touring wineries and growers 5-6 years ago, this was a VERY hot topic. At the time, the largest bulk wine producer in the U.S. was taking about 70% of the fruit production in the area and paying by ton of yield, regardless of quality. The other 30% was being produced by wineries trying to overcome the negative quality reputation driven by the 70%. There are some great vineyards in Lodi AVA in locations with cooler nights. Those owned by estate wineries in particular are making very good wine from that fruit. Keep in mind, there is a built-in bias associated with maximizing fruit production and I have spoken with many growers who still believe vineyard yield makes no difference in the final wine quality. I am convinced untrained palates can often tell the difference, depending on the skill of the winemaker… therein lies the rub. Experienced, highly skilled winemakers able to overcome these challenges via manipulating the juice (Must, in the industry) are more likely to work at wineries attempting to grow/buy better quality fruit. Like usual, most contentious issues are rarely simple.
Are you a successful professional and serious wine enthusiast dreaming of owning your own winery in an established AVA, only to find the start-up costs in California are insane? Have you investigated California vineyard properties costing $75K per acre, or more? No one individual with business ownership experience would ever consider an opportunity with near zero ROI in the first five years and a 10-15 year payback. Well, hello AZ at $1-2K per acre!
Even still, an estate winery start-up is not cheap: $30K+ per acre to prep the soil, purchase and plant the vines, plus VSP trellising system and five year wait for mature vines, etc. Considering it normally requires a minimum of 1,500 cases of production output ($400-500K revenue) for the beginnings of a profitable winery business, add the major risk of variable climate/weather and you will have to bite-off a huge chunk of both savings and determination to go down this road… but if the countryside lifestyle, the great industry people, connection to fine wine & culinary culture and rubbing elbows with the rich & famous makes it worth it, AZ is your destination!
Higher Ed Degree Programs, Research and Incubators
There is a program accredited by Yavapai Community College offering a two-year Oenology degree located in the new Verde Valley AVA run by Michael Pierce (trained/experienced AZ winemaker) that has been in operation for a few years now. They currently have 15 acres of planted vineyard and are producing roughly 1,500 cases of student-made wine. The Agricultural Extension at University of AZ is also now getting serious with research surrounding climate and fruit production for the local wine growing industry. Maynard Keenan helped to start the custom crush and industry incubator facility “Four Eight Wineworks” in the Verde Valley AVA. A real place where winemakers can cut their teeth. By the way, if you have not seen Maynard’s wine movie “Blood into Wine”. Track it down. It is a fun intro to the AZ wine industry.
Continuing AZ Legislation to Encourage Wine Tourism
AZ now has a significant retail wine footprint in the Sedona-Grand Canyon tourist area, with many new projects for wine tasting rooms in planning. The recent legislation allowing licensed in-state wineries to have two satellite tasting rooms instead of only one, has caused a boom in planned tasting rooms for construction in the Sedona-Cottonwood area.
Crazy AZ Wineries and Distribution
I have been writing about California and Washington wineries for more than 10 years and I have not found one that decided to self-distribute without a major Direct-to-Consumer sales footprint via an established tasting room experience. Without a tasting room, or commercial distribution agreement, the wine business can be a pretty lonely affair. In AZ, I found two, both with high quality wines. Break-even with this scenario seems impossible, but you need to understand the special nature of the AZ wine industry. There are several contributing factors: 1) Current advantages from state statutes making it more difficult for out-of-state competition (licensing/tax barriers) and creating sales advantages for in-state grower/producer/local self-distributors, 2) The 3-tier distribution system bloating retail pricing by including two additional mark-ups, and 3) In-state wine demand exceeding supply. These two wineries load-up personal vehicles and deliver cases of wine to customers at their homes on periodic runs through the Phoenix and Tucson metro areas. It took me weeks to get my head around this wine business model.
AZ Wine Identity
The area is finally starting to find a wine identity and is slowly coming around to the realization: the best wines use what the terroir gives. Forced wine styles do not work consistently well and because of this the local industry has been experimenting with lesser-known warm climate varietals native to the Rhone, S. Italy and Spain. Some of these wines are fabulous, surprisingly enough – especially the whites. Don’t be scared by varietals you may not recognize, because the whites (Viognier, Malvasia Bianca, Petit Manseng, Picpoul Blanc) and reds (Tempranillo, Graziano, Syrah, Grenache, Aglianico) are tasting as good as many popular California wines. The blended wines are definitely the best expression of AZ terroir. When the wine industry began in AZ in the late 80’s, the few vineyards that were planted attempted to plant Bordeaux varietals and the results were of mixed success. Although, a friend of mine and trained wine judge Jay Bileti (yes, AZ has trained wine judges too!) and I were recently given a Sonoita Vineyards ’89 Bordeaux style blend from their library that we enjoyed with a wonderful meal of Ossobuco made by his wife Lynn and it was very good!
I interviewed several talented winemakers in the last few weeks. They are making wines of unique character and style. With fruit-forward, balanced profiles that would stand-up to any evaluation as “premium wines”, anywhere in the world. The last time I tasted through the state about eight years ago, it was difficult to find a winemaker able to make consistently good wine, although there were a few: Kent Callaghan, Maynard Keenan, Eric Glomski were examples. In my opinion, the strength of the AZ wine identity will be blended whites & reds. Leading you to the idea: fortune will smile on winemakers with classically trained palates, able to leverage that knowledge to deliver the best possible product from the local terroir. This was an absolute necessity to take AZ wine to the next level.
AZ has definitely reached the critical mass juncture. The local wine industry and it’s future is exceedingly bright. The resources are in place to support a vibrant and successful wine community. The past several weeks of AZ winery tours and interviews have generated a significant amount of material and brought many insights into the AZ wine industry. Many more articles to come!
A friend and wine judge (Jay Bileti) and I spent four days of intensive touring through the Southern Arizona wine country about 10 days ago and were pleasantly surprised. The quality of wine overall had significantly improved since my last serious visit to this area eight years ago. This visit produced tasting notes on many premium wines and a large selection of well-made value wines.
We tasted roughly 30 different varietals and numerous non-traditional red and white blends. There is still much searching for identity and character of terroir here, but producers are closer to consistent quality product than ever before. Warm climate Rhone, Southern Italian and Spanish varietals seem to produce the best wines here: Viognier, Petit Manseng, Malvasia Bianca and Picpoul to name a few whites and Syrah, Grenache, Tannat, Aglianico, Tempranillo and Graziano on the red side. Don’t be scared off by the unusual grape varieties. There is high-caliber wine making going on here and the most successful wines are the blends. The identity of the Arizona wine industry will likely become the home of high-quality non-traditional white and red blends. Some of the white wines (who would have guessed) in particular could be served in the premium category anywhere in the world.
Just like any California wine area, if you are a serious wine aficionado, you will want to do your homework before deciding to visit these up-and-coming AVA’s. I would be happy to make some recommendations, if you would like to drop me a note. With the warm climate, I was surprised to find the most successful wines were those made with less intervention and in a more understated, balanced profile. For those that like the big fruity wines, there is still plenty of that wine style to taste.
I will be writing about the winemaker interviews and research that has been going into my evaluation of the wine, wine industry and terroir here and I look forward to introducing you to what I believe will be a top quality wine location in the years to come. I followed the Paso Robles, Walla Walla and Santa Barbara regions on their rise and in many ways, Arizona is on the same path.
The importance of climate in vineyard management can not be over-stated. The entire European culinary and beverage marketing model establishes food/wine character BY LOCATION. This European developed idea to turn place-names into unique trademarks defining specific flavors and aromas has been the cornerstone of worldwide food and wine marketing for decades. The same thinking caused governments to establish laws and trademark protections for food and wine production. Wine laws arguably could be the most stringent. Here are a few of the most famous wine examples: American Viticultural Area (AVA) in the U.S., Appellation d’Origine Contrôlée (AOC) in France and Denominazione di Origine Controllata (DOC) in Italy. This concept also applies to specialty foods: Parmesan Reggiano cheese may only come from Parma, Reggio Emilia, Modena and Bologna, IT, Roquefort cheese can only be made in Roquefort, FR, Prosciutto de Parma can only be made in Parma, IT, etc. If you have never tasted these original foods (and not imitations), you need to splurge a little and buy these imported products. The difference in flavor is astonishing.
Impact of Climate Change on Wine Production
The French terroir concept is the basis of this wine marketing by area idea and has been developing for hundreds of years in Europe. It is the primary driving factor behind the establishment of wine laws controlling vineyard and winemaking practices by location. The definition of Terroir:
Complete natural environment in which a particular wine is produced, including factors such as soil, topography, and climate. – AND / OR – The characteristic taste and flavor imparted to a wine by the environment in which it is produced.
Climate has a direct impact on the terroir idea defined above. It affects many choices for producers, ie. grape varietals to plant, when to harvest, control of crop size, how to water, conditioning/fertilizing of soil, etc. All of these affect wine character, flavors and aromas. So, what is coming for the wine and food industries due to climate change? Hang on… crystal ball is out, here we go…
Vineyards and Resulting Wine by Location
Common thinking has been that vineyards should be planted between the 30th and 50th parallels (latitude) around the globe, both northern and southern hemispheres. Cool climate reds like pinot noir often are best grown near the 45th parallel and warm climate reds like nero d’avola and shiraz near the 35th. Cool climate whites like riesling are often grown near the 50th parallel (ripening reliably compared to past) and warm climate like petit manseng near the 35th. Vineyard elevation can affect this range, but only minimally. The impact is not just temps, but also length and intensity of sunlight during the growing season.
The most consumed varietals in the world: cabernet sauvignon and chardonnay are best grown in a much narrower range: 40-45th parallel. Why is this important? What if the most famous cab sauv growing region in the world (Bordeaux, France) became too hot for premium cab sauv wine production? Would these producers accept: producing poor quality wine, over-manipulate the wine to change its character, or tear out cab sauv vines and plant warmer climate varietals like aglianico and petit sirah? French wine laws would fall apart with any of these options and as a result wine consumers might change their ideas about where the best wines in the world are produced.
Climate Impact on Commonly Grown Wine Grapes
When cab sauv is grown in cooler areas, the wine acquires vegetal flavors: green bellpepper and tomato are common. When chardonnay is grown in warmer climates, it becomes too fruity and loses it signature acidity. What would happen if Burgundy, France became too warm to grow quality pinot noir, or Napa, CA became too warm for cab sauv? The transition has already begun… I have been collecting and tasting wine since the 90’s and red burgundy has become fruitier and Napa reds have become flabbier. Many Napa producers have already begun manipulating their wines to adjust for the differences. One option is to harvest earlier, but then the pips (seeds) are not allowed to ripen and complex flavors are lost. In Napa, where the area’s signature cab sauv is very fruity, this option would change the whole character of the regions’ wine production.
Changes and Timelines
Climate change has been slowly accelerating, but still is not likely to have a serious impact on wine in my lifetime. Although, consider this thought: a wine vineyard requires 5-10 years to fully mature and begin producing premium fruit for wine production. This requires thinking in terms of decades, not years. The last 25 years of climate change has seen a noticeable difference in the character of wine in many regions. Not enough to change the wine industry substantially, but at this rate, what will another 25 years bring? Will vineyard managers have the vision to react in advance, when there is still time to save the current wine styles of today? Will the industry opt to tear-out current vineyards and replant warmer climate grape varietals, or decide to abandon warming vineyard sites for planting in cooler climate areas farther north? It is likely to be too expensive to abandon existing vineyard sites… so my crystal ball shows the younger generations of wine drinkers adapting to Petit Sirah and Petit Manseng…
This has been a very interesting topic. If others in the trade have different ideas regarding the impact of climate change on the industry, please drop me a note. I am always curious about new strategies… and no, please do not suggest adding citric acid to the final product, thank you…
For those that are not familiar with Austria and its history with wine, this article will familiarize you with the 1985 scandal when millions of bottles for domestic and export sales were found to have had diethylene glycol (similar to automobile antifreeze) added. This stuff can be very unhealthy. But, on the upside, it does make the wine fuller bodied and sweeter. Nice trade-off there. Fortunately, no one was seriously hurt, but the result of that mess was the destruction of 36 million bottles of Austrian wine and the complete collapse of their wine industry. It would take almost 20 years and the addition of numerous laws and legal safe-guards for their wine industry to fully recover. There has finally been a huge resurgence in the popularity of Austrian wines in the last decade.
Latest Austrian Scandal
In several wine producing countries, it is illegal to add any type of glycerine to wine. Unfortunately, in the U.S., it is permitted. There is a huge difference between synthetic glycerine and vegetable glycerine. The synthetic type CAN be quite toxic. The vegetable version is very safe, but desirable as a wine additive? (discussion to follow below) 25,000 bottles were discovered and destroyed in Austria that were found to have synthetic glycerine added this year. The added substance in question was a trivalent alcohol that gives wine a higher viscosity and is harmless, but is forbidden by Austrian law. This synthetic glycerine was petroleum-based. Convictions and fines were the result. Sentences are not yet legally binding though. With Austria’s past, any chance of toxicity is serious bad form.
Some of the additives listed below are illegal in certain countries, but most are permitted in the U.S. Although, we don’t get to know which are used in the wine we drink, BECAUSE WINE HAS BEEN EXEMPTED FROM USFDA FOOD LABELING REQUIREMENTS. What does this mean to you personally? Well, nothing here is outright dangerous, but don’t underestimate the impact on allergies, tolerances and such. For example, my wife has a known allergy to soy, others find they have limited tolerance to added sulfites, etc. In general, all of these can affect color, flavors, aromas and the viscosity of wine. Your reaction to this discussion might be: “but, these additives are only used in cheap wine”. You would be very wrong. This list is commonly used in all price categories.
Here is a short list of common wine additives:
Citric, Fumaric, Malic, Lactic and Tartaric acids – to acidify wine
Calcium Carbonate – to de-acidify wine
Oak and Oak Chips – to add tannin, flavors & aromas
Acetaldehyde – to stabilize color
Copper Sulfate – to eliminate sulfites and mercaptans (bad tastes/odors)
Sulfur Dioxide, Potassium Sorbate – to sterlize and preserve wine
Mega Purple – to add color and body
Tannin Powder – to add mouth-feel and make wine more ageable
Gum Arabic – to reduce astringency (tannin) in wine
Dimethyl Dicarbonate – to stabilize, sterilize and remove alcohol
Sugar, Saccharose, or Grape Juice Concentrate – to add sweetness also called “chaptalization”
Vegetable Glycerine – to add body and sweetness
Gelatin, Albumin (egg white), Bentonite, Casein – to remove haziness caused by free proteins
Water – to dilute over-concentrated wine
Engineered, Cultured Yeasts – to control the fermentation process (vs. wild yeasts)
Diammonium Phosphate – removes naturally occurring sulphur in wine
Protease – improves wine heat tolerance
Soy Flour – Feeds yeast to accelerate fermentation
Organic, Biodynamic and Natural Wine
All of this talk of additives has to lead your mind toward interventionist vs. non-interventionist winemaking philosophies. Have you considered the issue for your own wine consumption? Personally, I believe I can taste the difference in over-manipulated wines. Napa Valley producers in the low to medium price range have been utilizing these methods more of late. This is the key reason why my personal wine cellar has been moving towards a higher percentage of French and Italian wines, especially in the low-medium price ranges. France and Italy have very stringent wine laws regarding additives and in general, have winemaking cultures of less intervention. So, if you would like to address this issue, how can you know which U.S. wines to buy? It may be time for you to read the back label of that next bottle of wine… Wine in the U.S. can be “labeled” as organic, biodynamic, natural and sustainable… and can also be certified as such by a third party. Many U.S. wineries are implementing at least some of these practices. Here is what these terms mean:
Natural – Typically are made in a low-intervention style, fermented with native yeasts and contain only trace amounts of added sulfites. These wines are not filtered, or fined. This means they could contain particulates, or appear cloudy. Which is not necessarily a problem. These wines should have gone through the bare minimum of chemical, or winemaker intervention and are not often aged in oak. Wines produced with this approach may have limited stability and cannot be mass-produced, but are a different drinking experience, if you should choose to try them.
Organic – These wines fall into two categories: organic wine and wine made from organically grown grapes. Certified organic wines (USDA) have stricter regulations. Vineyards must not use synthetic fertilizers and all ingredients in these wines (including yeast) must be certified organic. No sulfites may be added, although naturally occurring is permitted. These wines will display the USDA organic seal.
Biodynamic – Unlike organic winemaking, biodynamic does not change between countries. When originally devised, the method had each day organized by fruit days (grape harvesting), root days (pruning), leaf days (watering) and flower days (vineyards to be untouched). Biodynamic practices are not required to follow this calendar, however. If you’ve seen biodynamic and organic wines grouped together at your wine shop, there is a reason. Biodynamic wines employ organic practices. They avoid pesticides and depend on compost, rather than chemical fertilizer. Therefore, the majority of these wines are also organic in practice. Certified biodynamic wines are permitted to contain up to 100 parts per million of sulfites, far more than the USDA certified organic wines. So, a wine that is organic is not necessarily biodynamic, although a wine that is biodynamic is often organic.
Sustainable – These wineries make an effort to utilize winemaking processes that protect the environment, support social responsibility, maintain economic feasibility, and are of high quality. This idea has less of a direct impact on the wine, but is an “eco-friendly” designation.
Trained, certified sommelier. Wine writer/blogger. Wine collector with extensive wine travel. Working with the wine industry as a part-time consultant. Providing cellar management and procurement strategies, wine training & education, beverage business planning and marketing to the trade. Enjoy my tasting notes and blog at - www.coolclimatewine.net, my professional profile at: www.linkedin.com/in/douglasjlevin, my Facebook page at: www.facebook.com/TheDOCG, or my Twitter feed at @douglasjlevin.