cabernet savignon :

MAJOR REGIONS: France (~124k acres), Chile (~100k acres), United States (~95k acres), Australia (~65k acres), Italy(unknown), South Africa (~41k acres), Argentina (~16k acres)
Over 650,000 acres worldwide.

Cabernet Sauvignon Characteristics :

FRUIT: black cherry, black currant and blackberry
OTHER: black pepper, tobacco, licorice, vanilla and violet
OAK: Yes. Usually 9-18 months French oak. Some American & Hungarian oak
TANNIN: Medium (+)
ACIDITY: Medium (+)
ABV: 13.5-15.5%

8 Surprising Facts About Cabernet Sauvignon :

Cabernet Sauvignon is a cross!

Cabernet Sauvignon is actually a natural crossing of Cabernet Franc and Sauvignon Blanc that occured during in the 1600’s. Since then, it’s evolved to become what it is today. DNA testing at UC Davis discovered this relationship in 1996.

American Cab may contain 25% other grapes.

It’s legal in the US to permit up to 25% of another grape to be blended into a wine labeled as “Cabernet Sauvignon.” Some producers blend for better flavor – others blend for better value.

Why is Cabernet Sauvignon wine so expensive?

Demand. In 2008, Napa Valley grape grower, Piña, said their Rutherford Cabernet Sauvignon was ringing in $6,000/ton whereas neighboring Merlot vineyards were selling at $1,300/ton.

Want to celebrate Cabernet? There’s a day for that.

Cabernet Day is held on the Thursday before Labor day at the end of August each year. #CabernetDay started in 2010 as a social media stint to celebrate the variety. Since then, it has grown to include grand tastings in major cities from San Francisco to Sydney.

The green bell pepper smell in Cabernet Sauvignon has been linked!

The bell pepper aroma in Cabernet Sauvignon has been traced to an organic compound group called pyrazines. Pyrazines are higher in unripe Cabernet Sauvignon grapes and are noticable at just 10-20 parts/trillion. Wine growers often prune the canopy leaves to increase sun exposure to the grapes.

Cabernet Sauvignon is high yield.

At Chateau Latour, producer of the world’s most expensive Cabernet Sauvignon, they harvest 3.5 tons per acre. Comparatively, the most expensive Pinot Noir in the world, from DRC, harvests just over 1 ton of grapes per acre.

Proven to grow well in a desert!

In Eastern Washington State, a region that gets just 6-8 inches of rain a year, Cabernet Sauvignon wines made from Champoux Vineyards have received multiple 100 point scores. The Gobi Desert in China has several wineries growing Cabernet Sauvignon including Chateau Hanson.

A rare Cabernet Sauvignon taint is linked to ladybugs.

Researchers studying Cabernet Sauvignon in Canada discovered that wines made from vineyards infested with Asian ladybugs affect the flavor of the wine greatly. Ladybug taint occurs when ladybugs are inadvertedly added into the fermenting wines.

AN INTRESTING GRAPE :

                                     Gewürztraminer

While aromatic sweet wines like Gewürztraminer are slightly out of fashion, we see it as an opportunity to find some of the most outstanding values on the planet. In this guide you will learn how Gewürztraminer wine tastes, where it comes from, and food pairing recommendations that will blow your mind.

Where does Gewürztraminer come from?

The foothills of the Alps. source

Gewürztraminer’s homeland lies in the foothills of the Alps. It’s a pink grape, just like Pinot Gris/Grigio, that also grows really well in cooler climates. The grape originated in Germany but over several hundreds of years it’s completely circumscribed the Alps including Italy, Hungary, Romania, Croatia, France and Slovenia.

Why try Gewürztraminer?

1. One of the 18 Classic Noble Grapes
2. Super undervalued, many great examples under $20
3. Perfect pairing with Indian and Middle Eastern Cuisine
4. Surprisingly rare wine grape (only about 20,000 acres worldwide!)

how it tastes like according to the grape !

LESS RIPE ....................................................GRAPE FRUIT 

MEDIUM RIPE..........................................LYCHEE

OVER RIPE.................................................PINEAPPLE

Is Gewürztraminer always sweet?

Not always. However, because Gewürztraminer is an aromatic grape like Muscat (Moscato), Riesling and Torrontés, it will have an inherently sweet flavor simply due to the smell. Generally, Gewürztraminer have a gram or two of residual sugar (RS). But because of the heightened aromatics, higher alcohol, and lower acidity, many Gewürz taste sweeter than they actually are.

FRUIT FLAVORS (berries, fruit, citrus)

Lychee, Grapefruit, Pineapple, Peach, Apricot, Orange, Cantaloupe

OTHER AROMAS (herb, spice, flower, mineral, earth, other)

Rose, Honey, Ginger, Incense, Allspice, Cinnamon, Smoke

this blog only for Learning purpose !!

ACIDITY

Medium Low

SERVING TEMPERATURE

“Fridge Cold” 43 ºF (6 ºC)

SIMILAR VARIETIES

Muscat, Riesling, Torrontés(Argentina), Loureiro (Portugal), Malvasia Bianca (Italy)

Only about ~20,000 acres worldwide

Alsace ~7,000 acres

Alsace is the world’s largest producer of Gewürztraminer and you can find several excellent and less-sweet wines. Pay attention to words like “Grand Cru”, a vineyard designation, and “Haut-Rhin”, an area with higher number of Grand Cru vineyards.

US ~3,200 acres

Before sweet wines lost their stature, many Gewürztraminer vines were planted throughout California in the 1960’s. Look for wines from cooler areas like Sonoma and Monterey and high elevation vineyards. There are old vine Gewürztraminer from outstanding producers such as Husch Vineyards for less than $20! New York State and Washington State have great potential with this type of grape because cooler climates producer higher acidity.

Other Regions

Italy

~1,500 acres. About 10% of the Northern Italy region, Alto Adige.

Australia

~2,000 acres. Look for Clare Valley.

New Zealand

~1,000 acres. Mostly from the North Island, such as Hawke’s Bay.

Germany

~2,000 acres

Hungary

~2,000 acres

FOOD PAIRING :

Think Exotic. Gewürztraminer best pairings happen when you step outside of traditional French cuisine and experience other foods of the world. Middle Eastern and Moroccan cuisine, both utilizing nuts and dried fruits with roasted meats, are great examples of the types of cuisine to enjoy with Gewürztraminer wine. When pairing Gewürztraminer with food think about how the wine’s floral aromas and notes of ginger will bring out actual ginger and rose water used in a dish.
 

Meat Pairings

Duck, Chicken, Pork, Bacon, Shrimp and Crab

Spices and Herbs

Highly spiced and aromatic herbs including Cayenne Pepper, Ginger, Clove, Cinnamon, Allspice, Turmeric, Madras Curry, Sichuan Pepper, Shallots, Soy Sauce, Sesame, Almond, Rose Water, Lime Leaf, Bay Leaf, Coriander, Cumin

Cheese Pairings

Try it with less stinky and delicately flavored soft cow’s milk cheese and dried fruit.

Vegetables & Vegetarian Fare

Roasted vegetables and veggies with natural sweetness including Coconut, Red Onion, Bell Pepper, Eggplant, Tempeh, Squash and Carrot. You can also enjoy it with artichokes, which are one of the more challenging wine pairing foods.

.................................................................................................................................................

OLDEST WINE BOTTLE :

This beauty is believed to be the oldest bottle of wine in the world. It was unearthed in 1867, when individuals were excavating a grave of a Roman nobleman and noblewoman who were buried near (what is now) the German city of Speyer. Amazingly, the drink dates back to approximately 325 CE, making the bottle some 1,680 years old. That’s a staggering 613,000 day

 



                                                     
  The bottle shown here was just one of several bottles that were located in the sarcophagus (16 in all); however, this was the only bottle that was still intact. It is a 1.5-litre (51 US fl oz) vessel, which was meant to accompany the couple on their journey into the afterlife.

Above this liquid, filling nearly two thirds of the bottle, there is a firm rosin-like mixture.

Ultimately, researchers claims that.........................

 the olive oil is what allowed the wine to survive to the present day. Because the oil was so thick in this bottle, it managed to save the tiny amount of liquid that we see left today. Moreover, 1,650-year-old bottle was able to make it this far partially because it was sealed with wax, as opposed to a modern cork, which would have rotted long ago. The fact that the glass did not break is a bit surprising, as Roman glass is not known for its tenacity.

This vintage 352 CE vintage has been on display at the Pfalz Historical Museum for more than a century, and for quite some time, scientists have been debating whether they should crack open the bottle. However, the museum’s wine department curator, Ludger Tekampe, stated that the contents would likely not survive the ordeal as a result of the extreme age. In his statement, he asserted, “We are not sure whether or not it could stand the shock to the air. It is still liquid and there are some who believe it should be subjected to new scientific analysis, but we are not sure. I have personally held the bottle twice in my hand during renovations. That was an amazing feeling.”

At present time, the bottle remains unopened and on display. Considering that it has been around for so long, there is no rush to reach a decision, as it is unlikely to undergo a dramatic shift in a short time. Indeed, Tekampe states that the bottle’s contents have not altered for the last 25 years.

Wine professor Monika Christmann said: “Micro-biologically it is probably not spoiled, but [as you can tell based on its appearance] it would not bring joy to the palate.”

Our dual locations – Nandi Hills in Karnataka and Nashik Valley in Maharashtra allow us to extract from the best grapes in India. Natural protection of Nandi Hills and terraced slopes of Nashik offer fresh climate, fertile soil and perfect conditions for vine growing.

 NANDI HILLS KARNATAKA :

Our vineyards spread over 410 acres and nestled on the foothills of the Nandi Hills at 920 meters above the sea level.

Winery Tour:

The winery tour starts from our crushing unit. Sufficient information required to understand the wine-making process will be provided to the tourists.  After that the group shall move to understand filtering, processing, fermentation, storing in tanks, bottling, labeling and packaging of wine bottles which are ready for sales.

 Rates for the visit are as follows:

• From Monday–Friday between 10:30am to 3:00pm: Rs. 850/- per head. This tour includes lunch, visit to winery and wine tasting (5 varietals)
•  
• Rs.1000/- per head on Saturdays and Sundays (weekends). This includes lunch, visit to winery and wine tasting (5 Varietals).
•  
•  The tour starts at 10.30am with a briefing about tour team, introductions, safety tips and do’s and don’ts....
  

  Barrel Room:

  Barrel room is where we age our premium brand of wine i.e. La Réserve in the imported oak barrels. You will find a lovely ambience with a tasting setup made out of real oak barrels.

  Note: Photography is allowed in this session of tour.

  Wine Tasting:

  In the cellar, our professionals will make sure that you have some fun and taste 5 different varieties of wine. The tasting session would take around 60 to 90 minutes, may be little more sometimes. Here you’ll experience soothing music with varieties of wine amidst oak barrels in the air-condition cellar.

  Lunch:

  Once you are through with the tour, we have our chefs ready with delicious spread of buffet.

  The entire tour will take approximately 3 to 3 ½ hour.

  Address:

  Grover Vineyards Ltd.#63, Raghunathpura VillageDoddaballapur – Devanahalli Road
   
   Directions:
  
• Reach Yelahanka Police Station.
• Turn left (Doddaballapur road) and keep coming straight till Doddaballapur railway station.
• Now take the Devanahalli road (Muthur) & drive to the dead end.
• Take a right and drive further 3 kms.
• You will find our beautiful Winery at your right.

For further Details you can contact the given numbers: 08027622826, 08027622827

 

ONLY FOR SOMMELIERS !! 

does smoking eating spicy foods affect your taste buds !!

source:coffeechemistry.com

According to researchers at the Aristotle University of Thessaloniki, who studied 63 subjects, found that 85% of those who smoked performed worse on taste tests than those of the non-smoking control panel.

In addition, the smoking  subjects also showed taste buds with a flatter shape and significantly less blood supply than those of the non-smoking group.  It's believed that these physical changes to the tongue can significantly alter the way these people detect taste especially for those who rely on their ability to taste.  

Recently, one Master Cupper in the UK took out a insurance policy worth $15.2 million dollars to protect his most precious asset - his tongue.  

Interestingly, their is a common misconception that spicy foods destroy taste buds, true or false?

Well the jury is still out on this one, but preliminary research points that its false. In our reviews, their is one sure fire way to destroy taste buds - no, not exposure to Jalapenos, but rather exposure to high temperature liquids!! 

That's right, exposure to hot/scalding liquids is a sure way to destroy taste buds on your tongue. Ever notice how tongue does just doesn't feel right after you've sipped that 200^oF cup of tea/coffee? 

But one needs not to worry, since these taste buds typically regenerate within 10-20 days of damage. 

As for smoking, well, any expert sommeliers & oenologists  should beware! 

 Scientists in Greece,

The taste buds on smokers’ tongues were found to be flatter than the buds on the tongues of the nonsmokers, the researchers say. There was no difference in the numbers of taste buds between the two groups.

“Statistically important differences between the taste thresholds of smokers and nonsmokers were detected,”

AMRUT FUSION - JIM MURRAY

 

ARTICLE ON AMRUT FUSION  :

JIM MURRAY – WHISKY CONNSIOUR

  

There are many things India is famous for and single malts were not on that list. In the past few years, however, an Indian single malt has emerged as one of the treasured whiskies in the world.

an Indian single malt has emerged as one of the treasured whiskies in the world. The rather unlikely name of this brew is Amrut Fusion. In 2010, whisky connoisseur Jim Murray declared the Bangalore single malt the world's third-best whisky in that year's edition of his annual Whisky Bible. This liquid gold was also the only Indian single malt to make it to the shelves of Harrods' Whiskies around The World section in October 2011. 

 

Currently, Amrut Fusion is sold in 22 countries, including the UK, US, Canada, France, Germany, Italy, Japan, the Netherlands, Singapore and South Africa. 

 

Amrut was launched in Mumbai in November 2013 and they are also set to launch their rum called Two Indies soon.

Amrut Fusion Single Malt rated one of best three whiskies in world” splashed in the media across the world in September 2009 causing tremors (and some hiccups) in the whisky world.

AlC / Vol.: 50%
Colour: Golden Yellow
Tasting Note :
Nose : Heavy, thickly oaked and complex: some curious barley-sugar notes here shrouded in soft smoke. Big, but seductively gentle, too
Taste : The delivery, though controlled at first, is massive! Then more like con-fusion as that smoke on the nose turns into warming, full blown peat, but it far from gets its own way as a vague sherry trifle note (curious, seeing how there are no sherry butts involved) - the custard presumably is oaky vanilla - hammers home that barley - fruitiness to make for a bit of a free-for-all; but for extra food measure the flavours develop into a really intense chocolate fudge middle which absolutely resonates through the palate
Finish : A slight struggle here as the mouthfeel gets a bit puffy here with the dry peat and oak; enough molassed sweetness to see the malt through to a satisfying end, though. Above all the spices, rather than lying down and accepting their fate, rise up and usher this extraordinary whisky to its exit.

 

JIM MURRAY experience in AMRUT FUSION tasting :

• Nose – Sweet, varnish, smoke, tannin from oak, clean, mild peat

• Taste – Oily, mocha, smoke, sugar, oaky

• Finish – Medium long

• Impression – Jim shared how ‘well balanced’ the whisky is with its different elements

Experience – Jim extolled the use of quality wood however (not sure if others caught this) did later admit an ‘inconsistency’ with this whisky. Which remains my ‘beef’ with Fusion – either quality control issues at the distillery or massive incompetence and neglect in storage before it makes it to our table. Even after our blind sampling a couple of years ago when we went ‘Yuck!’, I’ve had very mixed experiences with Amrut Fusion ranging from ‘passable’ to ‘no way’ to ‘tolerable’ to ‘ok’ and back to ‘average at best.