The WSET / ISG Challenge Number Five

The Italian white wine known as Gavi is made from which grape?

1. Trebbianno
2. Cortese
3. Arneis
4. Mocscato de Asti

This one may have been a little difficult. These are all white grapes, so it’s a little harder to rule them out one by one. Trebbianno might have been a good guess, but although it is planted all over Italy, true Trebbianno is not planted in cool north. Arneis is usually labeled as a varietal. Moscato de Asti was a free one; it has its own DOC. That leaves Cortese as being the choice. Jancis Robinson considers Gavi to be Piedmont's most interesting expression of this grape.

What Italian wine region produces all three of the following wines: Spanna, Arneis, and Brachetto?

1. Piedmont
2. Umbra
3. Tuscany
4. Veneto

This one should have been easy. Arneis is not planted elsewhere in Italy except Piedmont, it

has been known as Barolo Bianco. Nebbiolo is also known as Spanna in the eastern part of Piedmont (shown right). Brachetto is the aromatic light red variety, which makes a light red fizzy style of wine, a red version Of Moscato d’Asti.

FYI: These are actual practice questions from Frank’s WSET and ISG studies. Let us know how you’re enjoying them and using them.

The WSET / ISG Challenge Number 5: Italy

It’s all about spending some time in Italy for this round of practice questions. What more need be said when you can sit and sip great wine in a setting like this garden patio in Tuscany? Check in tomorrow for answers to today's puzzle.

The Italian white wine known as Gavi is made from which grape?

1. Trebbiano
2. Cortese
3. Arneis
4. Mocscato de Asti

What Italian wine region produces all three of the following wines: Spanna, Arneis, and Brachetto?

1. Piedmont
2. Umbra
3. Tuscany
4. Veneto

FYI: These are actual practice questions from Frank’s WSET and ISG studies. Let us know how you’re enjoying them and using them.

A Quintet of Wines To Try

For fun, today we’re talking about a few of the wines we’ve come across recently either at tastings or by happy circumstance.

Castillo de Monseran: Grenacha, Carinena DO

Spain

$9.99

An excellent, easy to drink wine at a particularly attractive price point. Typical Grenache flavors of red berry fruit with some black cherry – very juicy, a little spicy with good acidity. Good food wine. Alcohol: 12.5%. Available in most liquor stores.

Juno Sauvignon Blanc

South Africa

$16.35

This one was probably the most controversial wine at a recent South World Wine Society tasting. The notes say “gooseberry, figs, tropical fruit, and a hint of grass.” However on the night of the event descriptors were quite different and ranged from “asparagas and green pea with a hint of slate” to “chili – definitely chili” to “a dust storm in my glass – or did they just forget to wash the glasses?” One thing for sure, this is not your typical Sauvignon Blanc. If you find some, let us know your thoughts. Available in Vancouver at the brand new Legacy Liquor Store in the Olympic Village.

Domaine St Damien 2009 Cote de Rhone Bouveau

France

$20.00

Another solid value at the price point, especially being from the Cote de Rhone. A blend of Syrah and Cinsaut with a little Grenache, this wine is very full bodied with blue and red fruits and licorice. No filtering and no fining. Parker points 90-92. Alcohol: 15.1%. Available in Vancouver from Marquis Wines.

Velenosi Villa Angela Pecorino

Italy

$24.95

Fantastic value for when you want something a little different to go with seafood or Asian cuisine. Crisp, refreshing, and with an appealing touch of slate, this was a big hit at a recent fund raiser tasting in the Sutton Hotel. Proceeds went to Canuck Place Children’s Hospice. FYI: the reason why this variety shares its name with a well-known cheese remains uncertain, but could refer to the seasonal movements of shepherds and their flocks in those regions where this grape variety grows. Available in Vancouver at the Sutton Place Wine Merchant.

Vieux Telegraphe 2006 Chateaneuf de Pape

France

$74.99

Made from 65%Grenache noir, 15%Mourvèdre, 15%Syrah, and 5% Cinsault, Clairette and others, this wine is just so delicious. Full bodied and dark red to ruby color. Spicy with incense, lavender, pepper, plus copious quantities of black cherry and raspberry fruit. Old vines, hand picked, and no fining. The family has been making wines for over 100 years. Parker points 90-93. Alcohol: 14.5%. Available in Vancouver from Marquis Wines.

The WSET / ISG Challenge Number 4: Beaujolais

Hopefully by now you’ve got a bottle or two of your favourite Beaujolais in the cellar and a glass or two poured.

If you haven’t read I’ll Drink to That by Rudolph Chelminski (shown lower right), now might be the perfect time to treat yourself. In the chapter on the origin of the annual release festival, Chelminski takes reader on a romp through the history of what began as a race between two English gents and evolved into an international craze: be the first person to bring a bottle of primeur Beaujolais from France to London. Here’s another excerpt.

“Other non-Brits horned in on the act, making The Run into an international event. Most notable were a Danish Formula One driver who ran a load at top speed from Saint-Amour to the premises of a Copenhagen wine merchant, and a Dutch team promoting Holland cigars by moseying down to the Beaujolais country in a horse-drawn wagon, handing out free smokes along the way.

“The foreigners were mere amateurs of absurdity compared to the Brits, though. A team from Milton Keynes invaded first Belgium and then France with a load of British wine called Hambledon. (The Belgian part went all right, but at the French border two hours of palavers and the intervention of a senior French diplomatic official were required to let them through.) Another team, my favourite, whose origins and purpose were obscure, made The Run in a white Bentley Continental with a flashing blue police light mounted on the roof, while wearing gorilla suites.”

What more can we say? Now check out how you did on yesterday’s questions.

How many villages in Beaujolais have the right to call their wines Beaujolais Villages.

a. 10

b. 37

c. 39

d. 96

In total, 96 villages can produce Beaujolais, however only 39 of them have the right to append their name to the label, thus becoming Beaujolais Villages which accounts for approximately a quarter of the region’s production. Then there are the 10 Beaujolais Crus. Gamay makes up about 98% of the plantings in Beaujolais.

Which is not a Beaujolais Cru

a. Morgon

b. Saint Amour

c. Moulin a Vent

d. Fixin

The 10 Beaujolais Crus (from north to south) are St. Amour, Chenas, Julienas, Moulin a Vent, Fleurie, Chiroubles, Morgon, Regnie, Brouilly, and Cote de Brouilly (shown left) . Fixin is in the Cote de Nuits in Burgundy.

FYI: These are actual practice questions from Frank's WSET and ISG studies. Let us know how you’re enjoying them and using them.

The WSET / ISG Challenge Number 4: Beaujolais

As the clock in France strikes midnight on the third Thursday of every November, Beaujolais becomes the undisputed diva of the wine world – at least until thirsty Beaujolais Nouveau lovers around the world have savoured the first of that year’s release.

In his witty and information-packed book, I’ll Drink to That, Rudolph Chelminski describes the origin of what is arguably one the best known, annual wine rites in the world.

It began in 1970 when two Englishmen, Joseph Berkmann (owner of a wine distribution company among other business ventures and weekly wine correspondent for the London Sunday Times) and Clement Freud (a friend and rival who happened to be in Romaneche as wine correspondent for the London Sun), shared supper and a number of bottles of Duboeuf Beaujolais over dinner.

“Only the Brits, that admirably odd people, could have given birth to the monument, the cathedral of nonsense that these two gents constructed from a tiny spark of an idea, or carried it off with such surrealistic virtuosity,” writes Chelminski. “As bottle succeeded bottle and

midnight drew nigh, Berkmann and Freud found themselves becoming keener of insight, bolder, more intelligent and more certain of their own virtues and capacities. The germ of an

idea took shape; jovial boast became affirmation; affirmation became insistence; and insistence became challenge. The glove was hurled: I can get my cartons of primeur to London before you can. Some time after midnight, each man roared away from Romaneche with several cartons of 1970 Beaujolais Nouveau in the back of his car, muttering Central European imprecations at the other and vowing to write nasty things about his rival’s oenological ineptitude.”

Since last week was the annual release, Frank chose Beaujolais as the subject of this week’s quiz.

How many villages in Beaujolais have the right to call their wines Beaujolais Villages.

a. 10

b. 37

c. 39

d. 96

Which is not a Beaujolais Cru

a. Morgon

b. Saint Amour

c. Moulin a Vent

d. Fixin

FYI: These are actual practice questions from Frank’s WSET and ISG studies. Let us know how you’re enjoying them and using them. And check back tomorrow for the answers plus more trivia about Beaujolais. (Upper left: Gamay grapes on the vine. Below: the rolling fields of Beaujolais.)

Riedel takes on the BC Wine Appreciation Society

Okay, hands up all you Riedel fans. No, I mean way, way up. That’s better. Now I’m betting every one of you is going to understand right away when I say that Frank and I have a serious

problem when it comes to Riedel. You guessed it, neither of us have enough room for our collection of wineglasses.

So we had to chuckle when the BC Wine Appreciation Society kicked off their 2010/2011 season with the famous Riedel challenge – four wines, four Riedel Vinum XL glasses, plus a Joker glasses. Wines are transferred from glass to glass to see, smell, and taste the difference, and you get to keep the four Riedels at the end. Right, like either of us need four more stems.

Still, glasses get broken, and besides, it’s always fun to see the reaction when people try this experiment for the first time. So here’s an abbreviated recap of our little romp through the evening, starting with some interesting tidbits I’d never heard before about specific glasses. Frank graciously declined to gloat since he seemed to already have all this info filed in the mental databank.

· Riedel created the Vinum XL series’ Pinot Noir glass (6416/67 and shown above left) specifically to complement Oregon’s heartbreak grape… but only after 20 years of relentless pressure from the region’s wine producers.

· The Chardonnay glass (6416/57) is also used for Montrachet and is actually the Pinot Noir glass with the upper half inch or so trimmed off.

· Cactus Club restaurants experienced a 20% increase in wine sales when they began putting Riedel’s restaurant series glasses on the table.

· The expression “here’s mud in your eye” originated when, after the decanter had been emptied, people wanted one more for the road – the final inch of wine that’s left in the bottle of pedigreed Bordeaux or other fine red and filled with sludge and sediment. Mind you, if you google the expression, you’ll find pages of other explanations from rustic to religious. Personally, I like Riedel rep Dave Sanders’ story much better.

· One deep breath in downtown Los Angeles contains more lead than you would ingest from drinking a bottle of wine decanted in a leaded crystal decanter for an entire evening.

Mission Hill (pictured right) kindly donated the wines for this evening, and the line up was impressive. First, 2009 Mission Hill Reserve Riesling in the Riesling Grand Cru glass (6416/51) –

Frank’s desert island glass. If you’re ever shipwrecked on an island with one glass and a wine cellar, this is the one to have. The wine was crisp and fresh with the anticipated delightfully petrol nose. Moved to the Joker, there was a collective gasp of surprise as this award-winning vintage turned dead on the nose, acidic on the palate, and retained not a hint of petrol. In the Chardonnay glass, it exhibited some apricot and peach, but the petrol was still missing.

Full on buttery and smooth in the correct glass, sipping the 2007 Reserve Chardonnay from the Joker glass was only marginally better than flat Perrier water, and in the Riesling glass it turned outright bitter.

By now, people around us were getting the idea, so there were fewer expressions of amazement when the big, aromatic 2005 SLC Merlot (served in the 6416/00 Cabernet Sauvignon glass

first) lost all its huge blackberry taste with beautifully integrated tannins and morphed into obscurity in both the Chardonnay and Riesling stems.

My favourite of the evening was the 2008 Reserve Pinot Noir, but not when we transferred it to the Chardonnay glass where it, too, became nondescript except for a lingering bad aftertaste. In the joker glass it was sharp and bitter the whole way. Tip from Dave: if you’re dining out and they don’t have a Pinot Noir glass, ask for a brandy snifter.

By the time the tasting was over, we’d sampled each wine from each glass. You could tell the folks who hadn’t done this experiment before, because they were the ones walking out of the hotel still shaking their heads. For us, it was just as much fun as the first time we tried it. We just had more room to store the glasses we got that first time.

The WSET / ISG Challenge Number 3: Valpolicella

Today we put the tricky one first. If you got it right, give yourself a pat on the back because Frank was being downright devious. And if, like me, you’re always on the lookout for some interesting new pairings, here are a couple that surprised me from Andrew Dornenburg and Karen Page’s exception book What to Eat with What You Drink: curries, eggplant, and quiche. Naturally pastas, pizza, and prosciutto are high on the list.

Now here come the answers.

Which of the following wines is made from the same grapes as Valpolicella?

a. Barolo

b. Barbaresco

c. Barbera de Alba

d. Bardinolino

Answer: D. This one is a little tricky. Barolo and Barbaresco use Nebbiolo only. Barbera de Alba is given away with the Barbera, a grape grown in the Piedmonte region of Italy – as are the Barbaresco and Barolo. Barbera is used in Valpolicella up to 15%, but Barbera de Alba does not use the other varieties used

in Valpolicella. Bardinolino (shown right) is in the Vento region as is Valpolicella and all the permitted grapes are the same as Valpolicella.

Which is not a grape used in the production of Valpolicella?

a. Corvina

b. Verdicchio

c. Rondinella

d. Molinara

Answer: B. This one should have been easy. Corvina, Rondinella, and Molinara are grapes permitted in this DOC. Corvinone, which at one time was considered to be a clone of Cornina, is another allowed variety. Molinara is considered the lesser of the varieties and is no long a mandatory component for Valpolicella but is allowed. Verdicchio, however, is a classic white grape and thus not used in Valpolicella. FYI: Verdicchio is also a wine region in Marche of central Italy.

FYI: These are actual practice questions from Frank’s WSET and ISG studies. Let us know how you’re enjoying them and using them.

The WSET / ISG Challenge Number 3: Valpolicella

I was delighted when Frank chose this for the next challenge. I’ve always been enamoured with the rich, elegant warmth of Valpolicella wines — especially as we head into the cooler winter months.

Jancis Robinson describes Valpolicella as “red wine of extremely varied quality.” But when it’s good, Valpolicella will probably always be one of my favourites. In fact, I’m already thinking cheese and charcuterie in front of the fireplace. So see how you do. . . and let us know what gourmet treats you think work best with your favourite Valpolicella.

Which of the following wines is made from the same grapes as Valpolicella?

a. Barolo

b. Barbaresco

c. Barbera de Alba

d. Bardinolino

Which is not a grape used in the production of Valpolicella?

a. Corvina

b. Verdicchio

c. Rondinella

d. Molinara

A Little Bit on Grenache

You have to feel sorry for poor Grenache. It has an identity problem, rarely gets any billing, is a little wild, and sometimes you don’t even know you’re drinking it.

Grenache Noir, as it’s known in France, is called Granacha Tinta or Aragones in Spain. It can also be called Cannonau in Sardinia, Alicante in some parts of France or Aragon, as well as Lladoner, Uva di Spagna, Tentillo, Tinto, or Bois Jaune. Garnacha Tintorera is not Grenache at all. Garnacha Tintorera is really Alicante Bouschet, which is not the same grape as plain old Alicante. You see the identity problem.

Whether Grenache is first or second in acreage planted worldwide depends on which source you consulted. However, Grenache is definitely not planted in as many areas around the world as Cabernet Sauvignon because it needs a long warm growing season – many wine regions simply don’t have the climate to grow Grenache successfully.

Those of you who don’t care about the geek stuff can pass over this paragraph. Pierre Galet lists some 362 clones of Grenache – which can have implications on quality and yield. Grenache will oxidizes easily if not

treated carefully in the winery, in which case it won’t age well. Treated properly, however, it often ages extremely well; some Chateauneuf-du-Papes will age for years. Grenache grows well with goblet style pruning and non-fertile, rocky well-drained soils. This grape buds early but needs a long growing cycle to ripen properly, and the yields need to be kept low to attain quality. It also suffers from coulere and downy mildew.

For those of you who like blind tastings, Grenache is lighter in color than many varietals but high in alcohol – which is an unusual combination. Add in the lower acidity, and it will help you to identify Grenache.

On the palate, Grenache is all about strawberries, pepper, roasted nuts, and spice. This grape also shows more red fruit and white pepper than its common blending partner Syrah which exhibits more black fruit and black pepper. Then, as it seduces you with its lovely fruit, it can whack you on the side of the head with its possible production of high alcohol up to 16% and intoxicating delight. Something like a bad girlfriend I suppose. Remember, this is a low acid grape with moderate tannins, but still a little on the wild, rustic side. Defiantly not as refined and elegant as a Merlot, but oh so much more fun.

Grenache often gets hidden away with many different wine styles of blended winses using it – that identity problem again. It’s used in those wonderful Tavel roses for a brunch sipper, the big dry reds from the Rhone, and also in the fortified wines of Banyuls.

Grenache rarely gets the big label billing that a Cab or Merlot does. In the Old World it hides away on the AOC regional label. The Cote de Rhones from France must have a least 40% Grenache. Wines from Roussillon have some in their blends, and it also shows up in Vin de Pays through out southern France.

The Spanish, who have been growing it for about 800 years, hide the name under the regions of Priorat with their almost black wines and huge amounts of alcohol, blend it in Rioja, and use it in Navarra for their roses. The great Spanish wine, Vega Sicilia, uses Granacha as part of its big, wonderful blends. Too bad the bank account shudders when this one is brought home.

At the other end of the spectrum, in California’s Central Valley, they tend to beat Grenache up with over-yielding vines and then use it in jug wines, although Bonny Doon and Alban show it well with their low yields and meticulous care and attention in the winery.

Australia uses it as a blend with GSMs (Grenache, Syrah, and Mourvedre): look for Penfolds and D’Arenberg. Grenache is actually Australia’s big secret ingredient. That Shiraz you’ve been drinking probably has a little Grenache in it.

However, I think it’s Chateauneuf-du-Pape that does Grenache the best by far. This is one of the main grapes of the 13 permitted in the AOC. Vieux Telegraphe and Chateau Beaucastel are at the top end, but they each use different amounts of Grenache in their blends. At the price point, they’re so much better than

cult Cabs. For a lower price point but still good quality, look for Cote de Rhone, Gigondas, and Vacqueyras.

It’s hard to make a generalization about food pairings and Grenache, as this grape comes in many styles. Banyuls makes an outstanding match with dark, semi-bitter chocolate. I’ve actually known people who have developed such an addiction to Banyuls and chocolate they’ve phoned me late at night asking if I have a bottle stashed away somewhere. Poor souls. With the Rhone Valley think roasted or meats off the barbie. And for afternoon brunches, Tavel fits the bill – but be careful of those seemingly carefree roses because there’s a big alcohol punch hidden in the fruity strawberry flavors.

So this weekend, why not forget the Cabernet Sauvignon and the Merlot. Pull out a bottle of Grenache preferably a Southern Rhone. Call your significant other, turn down the lights put some music on, and indulge in something a little different. Mind you, if you have the Beaucastel, I will not be held responsible for what happens.

Susan’s Note: I’m also long-time fan of Grenache – although it never seems to last long in my cellar. Now here’s the problem for this weekend. I have the dark chocolate but no Banyuls. Hmmm… looks like a trip to the liquor store is in order.

And a here’s how wine guru Jancis Robinson describes this grape: Grenache is an unlikely hero of a grape. Reviled or at best ignored in much of the world, it is the grape chiefly responsible for two of the great, and increasingly celebrated, red wines of the world, Châteauneuf-du-Pape and, a more recent star, Priorat. In both Rioja and Navarra it is regarded as playing a distinctly ignoble second fiddle to Spain’s vine specialty Tempranillo.

If you liked this or the Beaucastel worked, scroll up to the top right hand corner, enter your e-mail, and click on subscribe. Susan Boyce and Frank Haddad

The WSET / ISG Challenge: Number 2

Ready to find out the skinny on big Bordeaux wines?

Which of the red Bordeaux grape varieties represents the largest percentage of grapes grown in the region?

1. Merlot
2. Cabernet Franc
3. Cabernet Sauvignon
4. Malbec

Answer: There are far more double the number of acres of Merlot (shown right) planted than Cabernet Sauvignon: 170,000 acres of Merlot compared to the 72,000 devoted to Cabernet Sauvignon. Cabernet Franc makes up 12% of the red plantings, while Malbec, Petit Verdot and Carmenere comprise only 2% of the red plantings.

How many red AOCs are there in the Medoc region of Bordeaux?

1. Seven
2. Eight
3. Nine
4. Twelve

Answer: There are eight AOCs in the Medoc region. Six communes: St Estephe, Pauillac, St Julien, Margaux (now isn't that a beautiful chateaux?), Moulis en Medoc, and Listrac -Medoc. There are also Medoc and Haut Medoc which cover the broader region for a total of eight. All of the AOCs in the Medoc are red only.

FYI: These are actual practice questions from Frank’s WSET and ISG studies. Let us know how you’re enjoying them and using them.

The WSET / ISG Challenge: Number 2

“Writing a book on Bordeaux is rather like the proverbial painting of the Forth Bridge; it is always a Work in Progress,” says David Peppercorn, British Master of Wine, in the preface to his massive book on this famous French wine region, and titled simply Bordeaux.

See how you do on today’s sample questions on one of France’s most well known regions.

Which of the red Bordeaux grape varieties represents the largest percentage of grapes grown in the region?

1. Merlot
2. Cabernet Franc
3. Cabernet Sauvignon
4. Malbec

How many red AOCs are there in the Medoc region of Bordeaux?

1. Seven
2. Eight
3. Nine
4. Twelve

Check out the answers in tomorrow’s post.

Bordeaux at House Wines

The other night, I attended a tasting hosted by the ladies of House Wines – Michaela Morris and Michelle Bouffard. If you’re a Wine and Spirit Education Trust or an International Sommelier Guild student, this is an inexpensive way to practice your tasting notes. If your intention is to taste an array of wines and do a comparison of different styles, it’s a venue I’d recommend since you get to try new wines without having to spring for the whole bottle.

The evening was built around Bordeaux blends. The Bordeaux AOC allows for the following red grape varieties; Merlot (shown right), Cabernet Sauvignon, Cabernet Franc, Malbec,

Petit Verdot, and Carmenere meaning a Bordeaux is a wine with any of these grapes blended together.

The price range of the wines varied widely, peaking with the 2004 San Leonardo Vigneti delle Dolomiti IGT from Italy at $110. The opposite end of the spectrum was represented by the 2008 Trivento “Reserve” Cabernet Malbec from the Mendoza region of Argentina and cost a mere $13. The British Columbia entry was the 2006 Mission Hill Compendium VQA priced at $40, a wine that compared very well with all the foreign competition. The value wine of the evening was also the only white, a Mouton Cadet Bordeaux Blanc AOC coming in at $14. This wine is a blend of Sauvignon Blanc and Semillon.

The event was a great value with 12 wines on offer for $40. The next tasting by House Wines is on November 9^th and is titled an Ode to Gernache. This should be a great evening as Grenache encompasses so many different styles. Hope to see you there.

Susan’s note: One thing you can be sure of with any of Michelle and Michaela’s tastings, they make learning fun and you just never know what surprises they’ll have in store for you when it comes to the wines you taste. I mean honestly, don’t these two ladies look like they’re having fun? I wasn't able to attend this one, but you can be sure I'll be on board at the Grenache tasting.

The WSET / ISG Challenge: Chenin Blanc

Okay, you Chenin Blanc fans. Here are the answers to yesterday’s quiz.

The classic region for Chenin Blanc is:

b. Loire Valley

Chenin Blanc from the Loire Valley (Loire Valley castle shown lower right) has been cultivated in Anjou since the Ninth Century. Vouvray, Bonnezaux, Savennieres, and Anjou Touraine are some of the Loire Valley AOCs that grow Chenin. In the Loire, Chenin Blanc can be fermented dry or made as a sweet late harvest style of wine that often ages well – since Chenin is prone to noble rot – but is generally less

weighty than a Sauterne. Chenin is not permitted under the AOC laws in Burgundy and is not one of the classic grape varieties from Alsace.

In South Africa, Chenin Blanc is called:

b. Steen

Chenin Blanc is known as Steen in South Africa where it make up about 20% to 25% of the vineyards – meaning there is actually more of this grape grown in South Africa than in the Loire Valley. Many producers are also beginning to call this grape by its proper name, Chenin Blanc, when labeling their wines.

Other factoids:

Pinotage is a cross between Pinot Noir and Cinsault that was bred in South Africa in 1925.

Cape Riesling is the South African name for Crouchen Blanc, another French variety.

Stay tuned and each week we’ll add more practice questions from the WSET and International Sommelier Guild exams.