- Homepage
- Our Favourites
- Red Wines
- White Wines
- Rose Wines
- Dessert Wines
- Sparkling Wines
- Gifts / Accessories
- Food Products
- Search By Country
Featured Product
Free Delivery in Malta
with any order of value €100 and over.
Red Wines
| Barbaresco
| Barbera
| Barolo
| Beaujolais
| Bordeaux
| Brunello di Montalcino
| Burgundy Red
| Cabernet Sauvignon
| Chianti
| Gamay
| Merlot
| Pinot Noir
| Pitite Sirah
| Port
| Rhone
| Rioja
| Zinfandel
Barbaresco
Description:
Barbaresco is an Italian Red Wine from a region near Barolo, but it tends to be lighter and age more quickly than Barolo Red Wine.
Type:
RedRegions:
Regional ItalyTemp:
60-65.Optimal Age:
15Characteristics:
Subtle, fine, and clean tasting.Appropriate Foods:
Red meats, stews, roasts, and roast chicken. Also good with heavy pasta dishes such as Lasagna.
Barbera
Description:
Barbera is the varietal name of grapes used to make a clark, Italian red wine with a slightly acidic, robust flavor and an earthy bouquet.
Type:
Red VarietalRegions:
Italy, CaliforniaTemp:
60-63Optimal Age:
3-10Characteristics:
Slightly robust, acidic.Appropriate Foods:
Barbecued meats, tomato sauce pastas, pizza.
Barolo
Description:
Barolo, an enormously robust wine that is deep red to almost black in color, is made from the Nebbiolo grape in the hilly district in and around the city of Barolo in Piedmont in northwestern Italy. It is, along with Brunello di Montalcino, one of Italy’s most majestic wines.
To be classified as a Barolo, the wine must be at least 13 percent alcohol. In years when the vintage is not up to standard, a lesser Barolo called Nebbiolo delle Lange is produced.
The best Barolos, labeled Reserva and Reserva Speciale, are aged in oak for four and five years respectively. Being a very slow-maturing, long-lived wine, a Barolo may then require as much as 20 years of bottle aging to mature and soften. The result, however, is well worth the wait and expense. The finest vintage Barolos are powerful, velvety wines of extraordinary elegance with a fragrance that hints of violets and a pungent aftertaste. Three excellent Barolos are Mascarello Bartolo, Giacosa Bruno, and Elvio Cogno.
Type: Red
Regions:
Regional ItalyTemp:
60-63.Optimal Age:
3-15Characteristics:
Rich, dark and deep; high alchohol, ages welLAppropriate Foods:
Beef roasts, game, Italian sausage.
Beaujolais
Description:
A simple, lesser red wine from the south of Burgundy, France. It is made from the gamay grape. An even simpler variety, Beaujolais Nouveau is sold each year when the wine is only weeks old.
Type:
Red, RegionalRegions:
France (though term used incorrectly elsewhere)Temp:
54-58.Optimal Age:
0-2Characteristics:
Light and fruity.Appropriate Foods:
Ham, turkey and chicken; Mild cheese, light pastas, pizza, and strong fish.
Bordeaux, Red
Description:
The world’s most sought-after red wines are produced in Southwestern France in and around the city of Bordeaux, especially in certain villages or appellations adjacent to the Gironde River and its two smaller estuaries, the Garonne and the Dordogne. In all, some 20,000 growers in the Bordeaux region produce roughly 650 million bottles of wine. While notable white wines such as the famous Château d’Yqem Sauternes originate here, it is the outstanding red Bordeaux wines (or “Clarets” as they are sometimes called) from locations such as Saint-Julien, Saint-Estéphe, Pauillac, and Margaux in the Médoc, Pessac in Graves, and Saint-Emilion and Pomerol that, over the centuries, have inspired an interest and excitement that often borders on obsession.
Much of the uniqueness of the wines of Bordeaux can be attributed to the climate of the region which is influenced by the warm Atlantic Gulf Stream and also by the vast Gironde River tidal estuary. (Indeed, many of the more majestic Bordeaux could rightly be called “river wines” as their vineyards are usually within sight of water.) As a result of this maritime influence, the summers here are warm and humid, while the winters are generally short and gentle. Critical dangers to the vines do exist, however, especially from random winter hail storms and frosts. The soils of Bordeaux, deposited there ages ago by the rivers, are composed of sand, clay, limestone, gravel, and combinations thereof. In some areas, the soil has an exceptionally high gravel content. Among other beneficial effects, gravel provides good drainage. (The Graves region takes its name from the French word for gravel.) Heftier stones the size of eggs and larger called cailloux are also common in some of the finer vineyards in the Médoc region such as Château Margaux, Château Latour, and Château Ducru-Beaucaillou.
The character of Bordeaux wines is influenced not only by the types of soil present, but also by the age and care of the vines as well as the ripeness and overall quality of the grapes when harvested.
Another major factor that determines the quality and distinctiveness of the various red wines of Bordeaux is the choice of grape varieties that are blended together to make them. In the Médoc region, (also called the “West Bank” because it is situated on the west bank of the Gironde River), the dominant grapes used are the Cabernets -- Cabernet Sauvignon and, to a lesser degree, Cabernet Franc. Cabernet Sauvignon creates a highly-flavored, tannic wine that requires long bottle ageing.
Wines made from Merlot grapes have a slightly higher alcohol content and are less tannic. Merlot is often blended in with Cabernet Sauvignon to provide softness. Also, the low acidity of Merlot, unlike Cabernet Sauvignon, produces wines that, in general, require less bottle aging.
Petit Verdot and Malbec are two other grape varieties that are also used, although not as often and usually in very small amounts. Château Lafite-Rothschild, for instance, is a blend of 70% Cabernet Sauvignon, 20% Merlot, 5% Cabernet Franc, and 5% Petit Verdot.
On the “East Bank” (that is, across the Garonne River in the hills above the Dordogne River) where Saint-Emilion and Pomerol are located, the land has a higher clay content. The Merlot grape grows here best and is the dominant one used. It is usually blended with Cabernet Franc or, as it is refened to locally, Bouchet. Château Petrus of Pomero/, for instance, is a blend of 95% Merlot and 5% Cabernet Franc.
As mentioned previously, many Bordeaux, especially those from Médoc, require lengthy bottle aging before the wines are smooth enough to drink. This is due to the presence of the astringent tannins found in the skins and pips of Cabernet Sauvignon grapes. To accelerate the maturation, a procedure sometimes referred to as the “new vintification” is used. This entails the removal of the grape skins and pips from the “must” or fermenting grape juice after only about three weeks instead of the customary six. Despite concern and criticism, this practice has become fairly commonplace. Some producers, however, including the renowned Château Petrus, still insist upon using the traditional method.
A perennial question concerns which wine one should choose. Of all the red Bordeaux, eight vineyards or Châteaux seem to stand out above the others. The “Big Eight,” as they are sometimes called, are Château Lafite-Rothschild, Château Mouton-Rothschild, and Château Latour from Pauillac in Médoc and Château Margaux from Margaux (also in Médoc), Château Haut-Brion from Pessac in Graves, Château Cheval-Blanc and Château Ausone from Saint-Emilion, and Château Petrus from Pomerol.
When mature, these distinctive, beautifully-textured, delicate, yet firm and complex wines are believed by many to be the finest in the world. This holds especially true for Bordeaux produced in certain highly-rated years or vintages. Indeed, if price is any indication of quality, the “Big Eight” are certainly among the world’s most expensive wines.
In 1985, for instance, a single bottle of Château Lafite Rothschild bearing the initials “Th.J” (presumably Thomas Jefferson) was sold at Christie’s in London for £105,000 or the equivalent in 1995 American dollars of approximately $200,000. (Incidentally, assuming “Th.J” was, in fact, Thomas Jefferson, the wine would date back to the 18th century and would therefore be altogether undrinkable.)
While this example is, admittedly, an extreme one, it is not at all uncommon for bottles of vintage Bordeaux to be sold at auction for thousands of dollars. A wine, for example, that fetches very lofty prices when it appears (and it does not appear too often) is the 1870 Château Mouton-Rothschild.
Naturally, numerous other fine red Bordeaux are produced in addition to the eight mentioned above. It is difficult to rate them, however, because any system of assessment is, by its very nature, bound to be subjective. In 1855, an “official” classification system was established wherein the “best” wines were classed as “First Growths” premier Crus), the next best as “Second Growths”, and so on down to “Fifth Growths”. The current relevance of the 1855 classifications is, in the opinion of many, questionable.
Wine specialist, Alex Lichine, has proposed an alternate system of classification that also has five subdivisions: Crus Hors Classe or Outstanding Growths is first, followed in descending order of excellence by Crus Exceptionnels (Exceptional Growths), Grands Crus (Great Growths), Crus Supérleurs (Superior Growths) and, finally, Bon Crus (Good Growths).
To further complicate matters, Saint-Emilion and Pomerol, which were excluded from the 1855 classification, each have their own system of classification. The wines of Saint-Emilion are rated as Premiers Grands Crus Classes, Grand Crus Classes, and Grands Crus while those of Pomerol are classified Premiers Grands Crus, Premiers Crus, Deuxiémes Premiers Crus, and Deuxiémes Crus.
Another major consideration regarding the quality of any given Bordeaux is the year or vintage. It is generally agreed that the “great” vintages of this century for red Bordeaux were 1900, 1921, 1929, 1945, 1947, 1952, 1961, 1970, 1975, 1976, 1978, 1979, 1982, 1989, and 1990. A “great” or “big” vintage year (versus “smaller” or “poor” ones) is determined to a large degree by the amount of sunshine during the growing season.
As a rule, wines that receive more sunshine take longer to mature. Thus, the costly Bordeaux from the “great” vintages usually take quite a while to age properly and, for whatever reasons, are all too often drunk well before they have reached their optimal maturity.
Accordingly, the careful selection of a mature “Big Eight” wine from one of the “smaller” years often allows one to enjoy a Bordeaux of considerable quality and, most importantly, to enjoy it at a time when it is at its peak. Moreover, such wines can usually be secured at a considerable savings. Also, just as many of the “smaller” vintages of the “Big Eight” are undervalued, so too are scores of wines (from vintages “great” and “small”) that are available from less-celebrated, but nevertheless excellent, Bordeaux vineyards.
For those who might appreciate some assistance with Bordeaux selection, what follows is a short (and, of course, subjective) list of recommendations of wines other than the “Big Eight”. They are chosen from what are considered to be the better red wines produced in Médoc, Graves, Saint-Emilion, and Pomerol during the 1980’s. They are: From Saint-Estéphe: Château Cos d’Estorunel, Château Montrose, and Château Meyney. (The latter is a high-quality wine that, as a rule, is priced very reasonably.)
From Saint-Julien. Château Ducru-Beaucaillou, Château Léoville-Las Cases, Château Gruaud-Larose, and Château Léoville-Barton.
From Margaux: Château Palmer and Château La Lagune.
From Pauillac. Château Pichon-Longueville-Lalande, Château Pichon-Longueville-Baron, and Château Lynch-Bages. (The latter is a wonderful wine, often affectionately referred to as Château “Lunch Bags”.)
From Graves: Château La Mission Haut-Brion, and Château Pape-Clément.
From Saint-Emilion: Château L’Angélus (especially the 1989 and 1990), Château Canon, Château Figeac, and Château L’Arrosée.
From Pomerol: Château La Fleur, Château Certan de May, Château La Conseillante and, starting in 1989, Château Clinet. For those who wish to delve deeper into the subject, numerous books have been written about the red wines of Bordeaux. Two authors in particular who are well worth reading are Hugh Johnson and Alexis Lichine.
Lastly, the editors wish to express their appreciation to wine journalist, Dennis Lowden, for his patient and erudite counsel and for providing the list of recommended Bordeaux.
Type:
Red RegionalRegions:
FranceTemp:
60-63.Optimal Age:
5-20+Characteristics:
The great Chateaux are rich, subtle and smooth when aged. Lesser wines of this large region can be very pleasant.Appropriate Foods:
Beef, lamb, turkey, and aged cheese.
Brunello di Montalcino
Description:
Another of Italy’s great wines, Brunello di Montalcino is made entirely from a variety of Sangiovese grape called Brunello. The Brunello grape is grown in and around Montalcino, south of Siena. Brunellos are always aged at least three years in wood. Those designated as reserva are aged five years or longer. Like Barolo, it is a deep-red velvety wine that takes many years to mature. It’s fragrance hints of cherries, flowers, spices, and chestnut. Two excellent vintage Brunellos are Biondi-Santi and Ii Colle al Matrichese. A younger, less-expensive second wine derived from the Brunello grape called Rosso de Montalcino is also produced.
Type:
Red RegionalRegions:
ItalyTemp:
60-63.Optimal Age:
3-15+Characteristics:
Strong and Full-bodied when agedAppropriate Foods:
Beef roasts, game, Italian sausage.
Burgundy Red
Description:
The Burgundy or Bourgogne Region of France is divided into five districts: Chablis, Beaujolais, Chalonnais, Mâconnais, and the celebrated Côte d’Or or “Golden Slope” where the most magnificent Burgundies are produced. The Côte d’Or which is further divided into the Côte de Beaune and the Côte de Nuit. The former is the source of Le Montrachet, the world’s best white Burgundy, while the latter is the source of La Romanée Conti, the world’s best red Burgundy. The reds from the Côte de Beaune such as Pommard, Beaune, and Volnay tend to be more delicate than the fuller, more regal Côte de Nuit Burgundies such as Chambertin, Romanée, and Musigny.
Numerous wines from all over the world are inaccurately and indiscriminately labeled as “Burgundy”. Authentic Burgundies, however, originate in the Bourgogne Region and are made from delicate Pinot Noir grapes (Pinot Liebault and Pinot Beurot are also allowed) that are aged in barrels anywhere from 18 to 24 months. Unlike the more tannic Bordeaux, Burgundy generally require considerably less bottle aging. When ready to drink, the best Burgundies, especially the great red Grand Crus, are superbly well-balanced, full-bodied wines of great depth and character.
Unfortunately, the demand for the relatively small supply of the best Burgundies (the total annual production of La Romanée Conti, for instance, is only 7,000 bottles) is so very high that the cost of the great Grand Cru Burgundies, assuming their availability in the first place, borders on the absurd. Numerous lesser Burgundies are also available, however, and when properly selected can prove most are very worthwhile.
Type:
RegionalRegions:
France (though term used incorrectly elsewhere)Temp:
63.Optimal Age:
5-20+Characteristics:
Light but good flavor from lesser growers to the incredible complexity from the extremely expensive Grand Crus.Appropriate Foods:
Beef, lamb, and veal.
Cabernet Sauvignon
Description:
Cabernet Sauvignon is splendid grape variety used in the creation of some of the world’s finest red wines. It is the predominant grape used in the outstanding red Bordeaux of the Médoc such as Château Latour (see Bordeaux, Red) as well as the highest quality reds produced in California and elsewhere.
The full-bodied, complex wines made properly from Cabernet Sauvignon grapes are well-balanced and intense with splendid fragrances. These long-lived wines start off high in tannins, but smooth out to a velvety finish with aging. Cabernet Sauvignon is frequently blended with Merlot and Cabernet Franc to soften it somewhat.
California Cabernet Sauvignons, when well made, are undoubtedly the finest red wines produced in the United States and are capable of competing admirably against similar wines of French origin. Particularly recommended are the 1984 through 1987 vintages as well as 1990 and 1991. Three Napa Valley Cabernet Sauvignons that one might be wise to stockpile are Caymus 1990 Special Selection, Flora Springs 1991 Reserve, and St. Clement Oroppas Napa Valley 1992.
The Cabernet Sauvignon recommendations as well as those for Merlot have been taken from the Wine Spectator, a most useful as well as handsomely-produced publication that should appeal to anyone interested in increasing his or her knowledge of wines.
Type:
Red VarietalRegions:
France, California, InternationalTemp:
60-63.Optimal Age:
4-20+Characteristics:
Fine rich tannic reds.Appropriate Foods:
Beef, lamb, turkey, and aged cheeses.
Chianti
Description:
Chianti is Italy’s best-known red wine. It comes in two very different styles. The first is a light, refreshing, everyday wine made to be drunk young. It is often packaged in a straw-covered bottle called a fiasco and can be found on pizza parlor menus throughout America. The other, labeled Chianti Classico or Classic Chianti, is an elegant, well-balanced, medium-bodied vintage wine comparable in many ways to Bordeaux. It requires bottle aging and can be found on the wine lists of the world’s finest restaurants.
Chianti is mainly produced in the Tuscan provinces of Northern Italy. It is made from a blend of Sangiovese, Canaiolo, Trebbiano, Toscano and Malvasia del Chianti grapes, with Sangiovese being the most dominant.
Here are a few items that should facilitate your selection of a fine Classic Chianti: On most, but not all, Classic Chiantis, the image of a rooster appears on the neck of the bottle. In general, 1985, 1988, and 1990 were admirable vintages.
While many of the best Classic Chianti are labeled "Riserva", it is the name of a reputable producer (fattoria) on the label that is the most reliable guarantee of quality.
Highly recommended Classic Chiantis include Fattoria Monsanto, Riserva il Poggio; Ruffno, Riserva Ducale gold label; Fattoria di Montagliari, Riserva Vigna Casaloste; and Badia a Coltibuono, Riserva.
Type:
Red RegionalRegions:
ItalyTemp:
60.Optimal Age:
3-10+Characteristics:
From light and fruity to the more interesting “classicos”Appropriate Foods:
Tomato-sauce-based pastas, proscuitto, and carpaccio.
Gamay
Description:
The Gamay grape is used to make several different wines including Beaujolais which is sometimes called Gamay Beaujolais.
Type:
Red VarietalRegions:
California, France and ItalyTemp:
54-58Optimal Age:
0-2Characteristics:
Light, simpleAppropriate Foods:
Chicken, ham, mild cheese, light pasta, and pizza
Merlot
Description:
An early-ripening and productive grape that originated in France and which is‘ now grown widely in California, Northern Italy, and elsewhere. The grape produces a rich, fruity, non-astringent wine that, because of its softness, is often blended with many of the world’s finest Bordeaux and Cabernet Sauvignons. It also stands on its own as a premium varietal. It is, for instance, the principle wine used in Château Petrus, the blend of which is 95% Merlot and 5% Cabernet Franc.
Three recommended 1991 Merlots are Arrowood, Beringer Bancroft Ranch, and Clos du Val Stags Leap. Sterling and Clos du Bois are also very well made.
Type:
Red VarietalRegions:
California, France, Chile, Italy and AustraliaTemp:
63.Optimal Age:
3-10+Characteristics:
Firm to soft and slightly fruityAppropriate Foods:
Light red meats and game such as duck.
Pinot Noir
Description:
This grape, used in the great Burgundies and Champagne, makes reds that vary greatly in quality.
Type:
Red VarietalRegions:
California, Oregon, France, AustraliaTemp:
60-63.Optimal Age:
2-5Characteristics:
Soft, fruity and smooth in the best of the Cote d'Or wines of France; less reliable elsewhere.Appropriate Foods:
Veal, pork, roasts, salmon, duck, young cheeses, and game birds.
Pitite Sirah
Description:
Dark, full-bodied red wines are made from this grape of the Rhone Valley in France.
Type:
Red VarietalRegions:
California, Rhone region of France and Australia.Temp:
60-63.Optimal Age:
3-20+Characteristics:
TannicAppropriate Foods:
Lamb, Middle Eastern dishes, hearty soups.
Port
Description:
Of all the wines fortified with Brandy, (i.e., Sherry, Madiera, and Marsala), Port is perhaps the most famous. True Ports are rich, heavily-fortified, red and white dessert wines produced in the rocky schist-laden terraces of the upper Duoro Valley of Northern Portugal. The history of wine making in the Cima Corgo and Baixo Corgo regions of the Duoro River Valley dates back to the pre-Christian Roman Era.
The city of Oporto, where the Duoro River flows into the Atlantic, is the site of the famous “Factory House” built in 1790 and the center of the British and Portuguese-managed Port trade. Indeed, England’s long involvement in the industry is evidenced by the fact that the two earliest British Port producers, Warre and Co. Lda., and Phayre and Bradley, (now known as Croft and Ca Lda.) were founded in 1670 and 1678 respectively.
There are several types or styles of Port and, in all, about a dozen different grape varieties are blended to create them. Some of the more important grapes used in the making of red Ports are Touriga, Bastardo, Mourisco, and Tinta Francisca. White ports are made with Verdelho, Malvasia, and Rabigato grapes, among others.
The vintage or annual harvest in the Duoro Valley takes place in mid-September. Two to four days after the grapes are crushed and fermentation has begun, potent grape brandy is added to the fermenting “must”. In fact, about 20 percent of any given bottle of Port is brandy. As a result, the fermentation is halted and the sugar in the must, which ordinarily would have been converted into alcohol, remains. This accounts to a great extent for Port’s sweetness.
For wines destined to become red Ports, brandy is added and fermentation stopped when the must still contains about 50 percent sugar. White Ports, however, are fermented longer before being fortified and, in general, tend to be drier.
In the spring following the harvest, the raw ports are drawn off into 159-gallon casks or pipes and then shipped by truck to the Oporto suburb of Vila Nova de Gaia for processing. Here the raw Ports are classified by taste, and later blended and aged. A brief review of the various Port varieties that are created follows:
Ruby Port -- Made for lightest and most simple wines, Ruby Port is the least mature, least complex, and the least expensive of all Ports. Generally aged in oak for less than two years, this sweet, fruity, bright-red port is sometimes drunk as anapéritf
Tawny Port -- A wide range of quality exists among Tawny Ports. The inexpensive wood-aged Tawny ports that are made by blending together rather ordinary red and white wines should generally be avoided. On the other hand, certain Tawny Ports such as the costly Taylor’s Finest Old Tawny, for instance, are created from blends of outstanding wines that are aged in wood anywhere from 10 to 40 years. As Port ages in wood, its purple color turns into the dull yellowish brown that gives the wine its name. Varying in sweetness depending upon the producer, the best Tawny Ports represent, along with Vintage Ports, two of the finest types of Ports available.
Vintage Port -- The majority of Ports are made using blends from different vintages, that is, from different harvest years. About three or four times each decade, however, the finest wines of a particularly excellentsingle vintage are considered exceptional enough to stand on their own, and it is from these wines that the great Vintage Ports are derived.
Because they are aged or matured in wooden casks, the Ruby and Tawny varieties are refened to as “Wooded Ports. Vintage Ports, however, although initially aged in wood for 22 to 31 months, are then left to mature in black glass bottles stopped with extra long corks for about ten to twenty years or more. During this long period of maturation, chemical reactions occur involving the trapped tannins and pigments. One result is the formation of a highly-desirable, heavy sediment refened to as “crust” that clings to the inside of the bottles and, of course, necessitates decanting. (Interestingly, the insides of bottles were sometimes roughened so as to make the crust adhere better.)
Most importantly, during the lengthy bottle aging, the highly-tannic, excessively-sweet, and almost undrinkable young wine undergoes a gradual and wonderful transformation -- ultimately emerging twenty or so years later as a mellow, delicately-sweet, and eminently drinkable wine that nevertheless retains a trace of the engaging final bite or “grip” characteristic of fine Vintage Ports.
Perhaps the two greatest Port vintages of the century were 1927 and 1945. The 1963, 1970, and 1977 vintages were also exceptional and are recommended. The 1970 Vintage Ports should reach their peak of readiness in 1995. Dow, Taylor, Warre, and Graham are four highly-respected producers.
Port “of the Vintage” -- This misleading name should not be confused with true Vintage Port. While Vintage Port spends about two years in wood, Port of the Vintage is usually kept in wood 15 to 20 years. Furthermore, it usually does not come from a true Vintage Year, but from a lesser vintage. Such wines, while smooth, lack both the fruit and character of the Vintage Ports.
Crusted Port, Vintage Character Port, Vintage Reserve Port -- Crusted Port, which is also refened to as Vintage Character Port or Vintage Reserve Port, is not a true Vintage Port in that the wines used are not as fine, nor are they required to be from a single vintage. Crusted or Vintage Character Ports are usually a blend of several vintages. They are handled in a manner similar to Vintage Port so as to create a small amount of crust or sediment. Blended from better quality Ruby Ports, Crusted or Vintage Character Ports are aged in wood for about five years, a period of time longer than that which Ruby Port is aged, but not as long as Port of the Vintage. They are then usually held for about seven years more in bottles. Crusted Ports impart something of the character of Vintage Ports at a much more reasonable price.
“Late Bottled” Vintage Port -- Somewhat similar to Crusted or Vintage Character Ports, “Late Bottled” Vintage Ports are pleasant, lighter wines that can be drunk relatively young. They are made from good, but not necessarily great single vintages and are usually kept in wood anywhere from three and one half to six years. “Late Bottled” Vintage Ports fall somewhere between a faded ruby and tawny color. Crust may or may not be present.
Single Quinta Port -- Quinta (pronounced “keen-ta”) is Portuguese for a parcel of land or, more specifically, a vineyard. In off-Vintage years, wines of exceptional quality from a single site are often made into unblended Ports called SingleQuinta Ports. Like classic, blended Vintage Ports, these unblended SingleQuinta Ports are bottle-aged and also form a crust. They mature earlier than the Vintage Ports and have a pleasing character. Of all the Single Quinta Ports, Quinta do Noval is the most renowned.
White Port -- Rarely available in America, White Port is made from white grapes and is produced in both dry and sweet styles. The dry variety is created by allowing all of the sugar to be fermented out. It is somewhat similar but not as fine as Sherry and is usually drunk as an apéritif
California Port-Style Wines-- Although ordinary port-style wines have a long history in California, for about the past twenty years, a number of vintners in the state have been seriously aspiring to create wines similar in character and quality to the exceptional Vintage Ports of Portugal. Ficklin, Woodbury, Prager, and J. W. Morris wineries are among the leaders in this effort.
Type:
Red RegionalRegions:
Portugal, CaliforniaTemp:
57.Optimal Age:
3-30+Characteristics:
See AboveAppropriate Foods:
Heavy desserts and pudding, nuts, aged sharp cheeses.
Rhone
Description:
Rhone red wines are generally dark and long-lived. They are produced in the Rhone River region of France.
Type:
Red(some White) RegionalRegions:
FranceTemp:
57-63.Optimal Age:
3-15+Characteristics:
Ordinary to strong.Appropriate Foods:
Roasts, stews and other strong meat dishes, aged cheeses.
Rioja
Description:
The Rioja Valley in Northern Spain produces both red and white wines, although, in general, the whites are not notable. About a dozen different varieties of grapes go into the making of Rioja wines.
The four categories of Rioja are Rioja Sin Crianza (that is, without breeding), Rioja Crianza (with breeding), Rioja Reserva, and Rioja Gran Reserva. All Riojas spend a year in fermenting tanks. The Sin Crianzas, however, are not further aged and are released almost immediately. Thrianzas and Reservas are further aged in barrels usually for one and three years respectively. The Gran Reservas are further aged for a combination of six and sometimes eight years in both barrels and bottles. Two Riojas of exceptional quality are the Marques de Riscal and the Marques de Murieta.
Type:
Red and White RegionalsRegions:
Spain (its most famous region)Temp:
48-63.Optimal Age:
3-20+Characteristics:
Ordinary to the few rare, old, excellent reservas (reserves or vintages).Appropriate Foods:
Paella, red meat, bean dishes for the Red Rioja; Shellfish and seafood for the White.
Zinfandel
Description:
Zinfandel is an inexpensive (usually) red or blush wine (both made from the Zinfandel grape) that can range in taste from sharp and full-bodied to smooth with earthy qualities. It may have originated in North America. White Zinfandel, an inappropriate name for a Rose or Blush wine, has become very popular.
Type:
Red Varietal (or blush)Regions:
CaliforniaTemp:
60-63.Optimal Age:
3-10+Characteristics:
Fruity, adaptable grape, sometimes metallic in flavor.Appropriate Foods:
Turkey, light game, ratatoville, stews, casseroles for red; picnics and other light food for white.
Fra Giuseppe Winebar
At Fra Giuseppe we stock a wide range of wines from all over the world for your enjoyment. Served in a distinctively friendly and welcome environment that our staff are so recognized for, you are sure to find the right taste to excite your taste buds.
www.fragiuseppe.comMailing List
Subscribe to our mailing list below:
