Thumbs Up for Wines from Down Under

When one thinks of Australia, it is too easy to recall kangaroos, koalas, Crocodile Dundee and even a Bloomin Onion from The Outback Steakhouse. However, nestled quite nearby the real and very rustic Outback is a spectacular wine region whose gravely, well-draining soil and cooler weather make for robust reds and thrilling whites – clearly an indication that the Aussies know how to tame their Wild West. This month, Inspired Wine Club members’ senses get a trip to the Outback with two wines from a notable down-under winemaker, Plantagenet.

2008 Omrah Pinot Noir

Click your ruby slippers together for this vibrant ruby-colored wine that has all the luscious, earthy pinot spice you long for. A smoky aroma introduces its everpresent kirschness, but alongside other red fruits (strawberry, raspberry, currants).  Look for smooth undertones of vanilla, chocolate and even cinnamon as a result of new French oak barrel aging. This is a smooth, even silky wine, but with a full-bodied Australian backbone. Polished tannins and tempered acidity make for a wine that is the perfect sidekick to your favorite steak and braised portabellas.

2009 Plantagenet Great Southern Riesling

Want to sample a bit of the “up and coming?” Then try the clean, crisp taste of a Southern Australian Riesling. Plantagenet serves up a premium quality Riesling with this gorgeous straw-colored specimen. Employing cool processing temperatures and minimal exposure to oxygen, the winemakers are able to preserve fruit character and minimize premature aging. The result is a youthful wine with lively citrus aromas that recall not only the fruit, but its zest, the blossoms and the slatey soil upon which it grows. This crisp, exciting wine joins characteristic old world Riesling flavor with new world freshness that is purported to develop toasty, honeyed characteristics so it can be enjoyed over the next 10-20 years. Taste it at its best alongside your “shrimps on the barby.”

 

Craft Beers: It’s that Personal Touch

Wine lovers long ago learned that vines that get special attention yield the best wine. Artisanal winemakers will plant vines tilted in just the right direction for proper sunlight, checking them daily to ensure growth is as expected. They walk the vineyards themselves, touching the leaves and fruit, evaluating the plant’s color and structure, and perhaps squinting their eyes as they size up the vineyard as a whole to determine when it is best for harvest.

That is why it shouldn’t come as a big surprise that when beers are given this same sort of attention, they too become works of art to be enjoyed by all the senses. Call them what you want – craft beers, microbrews, artisanal beers – they are the malt beverages that are rocking the beer world, thanks to the creative and attentive route these beer makers have taken.

Take me to Belgium, please

For me, the masters of the “craft” beer are the Belgians. Beer connoisseurs know it for its wide array of beers which number more than 500 and provide a beer-tasting experience far different than traditional pilsners and lagers. Whether it is the sour-tasting Geuze, a cherry-flavored Kriek, a Hoegarden “white” beer or the many monastery brews like Westmalle, these beers are a defining part of Belgian, and specifically Flemish culture.

Visit Belgium, and one quickly learns that the monks have long been at work developing beer that is unlike anything else in the world.  Some say that monasteries got started in the beer business when water wasn’t safe to drink, so they made and drank beer instead.

Whatever the origin, Belgian monasteries make wonderful, albeit sometimes very potent Trappist ales. Belgian golden ales, such as Duvel, Piraat and Delirium Tremens, have a uniquely aromatic delivery that is almost as heavenly (no pun intended, Duvel Fans) as their unique almost floral taste. For the unacquainted, the potent nature of these brews can come as a surprise, but gosh darn it if they aren’t some of the most delicious beers I have ever had. But Belgium has is a universe of unique beers, and I believe it is because the beer culture is quintessentially “craft,” nearly all being made in smaller quantities with personal attention and an eye toward creating unique beer experiences. In my mind, most Belgian beers provide an experience that is about as faraway from pilsner as one can find him or herself.  BTW:  Delirium Tremens was voted best beer in the world in 1998, so seriously—this is good stuff.

India, really?

One of the most popular beer styles seen among craft beer makers is the India Pale Ale.  And there’s a good reason for this:  it’s damn good, and the category seems to have a lot of latitude. The question many may have is how is India involved in this wonderful group of beers. Considered a subcategory of the Brits’ pale ales, the IPA dates back to the 1700s when the British sent beer to their troops in India, loaded with extra hops and alcohol to preserve it better for the long ship ride there. Those characteristics in IPAs are still true today. Versions like that from Sierra Nevada, Dogfish Head, Chinook are described as being American IPAs, which differs slightly from the British style. However, other than their usual hoppy nature, IPAs, American or otherwise, are not a consistent entity. Stone IPA, for example, is dry hopped for an extra two weeks to develop its own unique taste and aroma. And thankfully that creativity resulted in great beer that earned it a 100-point rating from RateBeer.

Pub Lovers Unite

Craft beers were made for pubs. But short of enjoying a Euro pale lager while singing rounds of O’ Danny Boy at the corner tavern, we can try to replicate that enjoyment at home or with friends with the bottled variety as well. The nice thing about craft beer is that it can cater to the specific tastes you enjoy in your beer.  If you like your beer more malty, Double Bastard Ale might be just the one for you. If you like one of those floral, less carbonated British lagers, then you might prefer a Samuel Smith. They key, most likely, as you explore this ever-expanding market is to know what you like. Beer tastings and taking advice from people you trust can lead you to your new favorite brew. For folks who like variety in their beer, craft beers are a boon because they are only going to grow.

I live in Germany where all beer is local so distribution can be minimized.  Beck’s beer may be big up north where it is made, but it is nearly impossible to find here in southern Germany. And that’s okay because we have Stuttgart-made beers that are equally good or better that don’t have to be shipped cross-country. So, as microbrews grow and we have more local options, we have the opportunity to pop open a cold one and even feel good about doing our part in reducing our dependence on foreign oil. It’s a bit of a leap, but what the heck; I’ll drink to that.

 

Viva España!

If ever there was a week for Spanish wines, this is it.

A German octopus with impressive psychic abilities (at least when it comes to anticipating winners and losers in World Cup 2010) has predicted Spain will be victorious at Sunday’s final match against the Netherlands. This is the first time the team has ever qualified for the finals.  And it’s clear why they have done so — the youthful team plays with an obvious passion that is beautiful to watch. For oenophiles, Spanish wines too are attracting more attention and fans this year as wine producers possess devotion, passion and skill, much like the popularized España strikers David Villa, Carles Puyol or Xavi.

Lucky for me, I recently visited Spain and got to experience some of its great wine stars first hand, such as Perfum De Vi Blanc from producer Raventos i Blanc and winemaker Pepe Raventos.  As we approached the vineyard, a striking circular courtyard surrounded a majestic 500-year-old oak tree, unfortunately toppled by a recent storm.  Considered a winery icon, this tree has witnessed the changes and growth in the Raventos operation since 1497—18 generations of winemakers who have worked the 90 hectares of historic vineyard that lie about 30 minutes west of Barcelona in the Catalunya region.  The clean, contemporary architecture with its mix of large skylights and modern arches hints at the family’s keen interest in tapping modern technology to protect the land through biodynamic viticulture to produce truly remarkable wines.  The Raventos are probably best known for their sparkling cavas, but it was this 50/50 blend of Muscat and Macabeo grapes that “wow-ed” me during our tastings.

Macabeo, also known as Viura, is a hearty grape that is often blended into cavas and has become popular in France’s Roussillon area. The grape produces mildly acidic and young white wines that are light, lively, refreshing and perfect for early use as evidenced in this 2009 Perfum.  The grape, however, that puts the “perfume” in the Perfum is clearly the Muscat, which is known for its distinctive floral aroma. (Interesting fact: Muscat grapes have been found to carry large concentrations of flavonoid antioxidants, even at the same level as red wines, which is good for the heart when drunk in moderation, of course.)

The final result of these two grapes is a blend that, as I have said before, is like no other. Initially, it has a hypnotic floral nose, followed by the fresh and lively florality in taste.  There are hints of melon, pear and citrus that make it a perfect match to a hot summer day.  It has a good balance between the mouth-filling character of the Muscat and the freshness of Macabeo. I challenge you to stop at one glass.  I think it’s impossible.

So with a forecast here in Hinsdale of nearly 90-degree weather Sunday for the World Cup finals, it seems like the perfect time to make sure you have some Perfum chilling in preparation.  Whether the octopus is right or wrong, whether he’s a fan of Spanish wines or not, whether you are indifferent to soccer games or octopus, this is a wine that is just perfect for any hot summer day.

 

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