We’re giving away a subscription to Wine Enthusiast magazine!

I don’t know about you, but I found yesterday’s solar eclipse moving. Poetic, in an Albert Einstein kind of way. Not to get sappy, but the universe gifted us, gave us a common curiosity – something we could all appreciate together, for just a few minutes.

Then I learned that today, August 21, is Poets Day! That’s a bit of synchronicity I wanted to celebrate, so BigSexyReds is giving away a 1-year subscription (13 issues) to Wine Enthusiast magazine – just to keep the togetherness going, you know. We all love wine, and reading Wine Enthusiast is one of the most accessible ways to keep learning about it.

Wine EnthusiastI have a love-hate relationship with poetry. My clearest poetry-memory is sitting in Mrs. Weber’s 9th-grade English classroom with half a dozen friends. She was punishing us for talking in class, keeping us there until we memorized Shakespeare’s 29th sonnet: “When in disgrace with fortune and men’s eyes, I all alone beweep my outcast state, And trouble deaf heaven with my bootless cries, And look upon myself and curse my fate,…” I still haven’t forgotten that damn iambic pentameter.

But today we celebrate all poets, even Willie – persons, according to the Oxford English Dictionary, “possessing special powers of imagination or expression.” You can join in and, if your name is chosen, get Wine Enthusiast delivered to your door. Entering is easy. Here’s how:

— All current and new followers of http://www.BigSexyReds.com who are 18 years of age or older, and live in the U.S., are eligible. If you’re already a follower, you’re already entered. To start following, just click on the “follow” tab at the lower right corner of your screen.

— You also can enter by leaving a comment on this post. If you follow BigSexyReds, a comment gets you an extra entry. You can also enter (or get extra entries) by re-tweeting us on Twitter.

— Feeling poetic? Writing a short poem (4-5 lines) in the comment box of this post gets you a whopping five entries!

— One prize will be awarded: a 1-year (13 issues) subscription to Wine Enthusiast magazine (a $29.99 value). This giveaway begins when this post goes live (about 12:30pm, August 21, 2017) and ends at 11:59pm Monday, August 28, 2017.

— The winner will be randomly selected the morning of Tuesday, August 28, 2017, and will be notified by noon that day. No purchase is necessary (a no-brainer, since I’m not selling anything). The odds of winning depend on the number of entries received. If the winner does not respond to claim his or her prize within 48 hours of being notified, he or she forfeits the prize and BigSexyReds will randomly select a different winner. This giveaway is also listed on JustSweep.com and BlogGiveawayDirectory.com.

— The winner is solely responsible for any federal, state or local taxes on this prize, and BigSexyReds reserves the right to publish the winner’s name on this blog and social media unless the winner specifically requests anonymity. If you win and don’t want your name published, I’ll honor that request.

— Lastly, by entering you will be providing your contact information to me and me alone. BigSexyReds will not sell or share any entrant’s email address, or Twitter or Instagram handle, and will use it only for the purpose of contacting the winner.

That’s it!  Cheers, and happy reading!

Mary

Advertisements

Going Screwy Over Corkscrews – Happy Thrift Shop Day!

Writing about corks in my last post reminded me of my old corkscrew collection.

I miss it. I had found unusual antique corkscrews at yard sales, flea markets, street fairs and in thrift shops. One of my favorites came from a street vendor in Brussels who sold nothing but old bottle openers; he displayed about 150 of the treasures and I wanted to buy his whole inventory.

Corkscrew

[Photo “Corkscrew” by Kaino Kaihomieli, courtesy of Flickr/Common Creatives]

Most corkscrews are simple tools – you have the helix, or “worm” (the metal spiral you stick into the top of a cork) and a perpendicular handle of wood, bone, ivory (boo!), tin, brass, steel – but you knew that. Some models come with a foil cutter, though it’s not vital; you can twist the foil off of most bottles with your bare hands. (Yes, you can – try it!)

If you’re in a shopping mood, August 17 – National Thrift Shop Day – is the perfect day to launch your corkscrew hunt. You can find dozens of different styles, especially if you’re looking at old-fashioned varieties. There’s the Champagne tap, a confounding device that looks as if it belongs in a torture chamber. You’ve probably seen the “direct pull” with just a worm and a wooden handle; older versions had brushes sticking out of the handle.

The “winged” or lever type, with two handles that extract the cork as you push down on them, is the model found in most kitchen drawers. When you’re traveling you’ll come across souvenirs called “figurals;” these have a screw protruding from a dog- or other animal-shaped handle, or from a man’s (ahem!) groin area. If you want to get fancy, you can buy an electric corkscrew. One popular brand is the Rabbit; mine lasted three years before it stopped taking a charge.

Food and Wine magazine chose the “waiter’s friend,” also called the “wine key” or “sommelier knife,” invented in 1939, as the best corkscrew on the market. It’s my favorite, too – more efficient and less cumbersome than most models, and it fits in your pocket. The worst, in my view, is the two-pronged “butler’s friend.” It’s almost impossible to pull a cork with that thing, and it’s no friend of mine.

I usually carry a corkscrew – but if I forget, there’s no need to panic, as I discovered when I found myself in a hotel room without one:

Key corkscrewWhen you’ve forgotten your wine key, a house key will do the job.

I sold my corkscrew collection several years ago, but if I wanted to collect again, several websites, including Corkscrews Online and Corkscrew Collecting, provide great tips for buying and spotting fake “antiques.” And if you want to view a terrific collection, the Culinary Institute of America (CIA) at Greystone in St. Helena, California, has one of the best. Housed in the former Christian Brothers Winery, the CIA showcases more than 1,000 corkscrews in its main entry hall – plenty of examples to make you go screwy.

Wine Lingo of the Day:  Helixophile = a person who collects corkscrews.

Vino ‘View: I put my waiter’s key to work cracking this bottle of Sexual Chocolate (13.5 percent ABV, $24.99, http://www.SLOdownwines.comand was sorry when it was empty. This 

Sexual Chocolate

California blend was a true BigSexyRed – dark purple and full-bodied, with tears clinging to the inside of my glass. I got a strong aroma of dark chocolate and walnuts, then a taste of tobacco, Ferrero Rocher milk chocolate truffles and even more nuts. On the finish, blackberry and slight black pepper lingered, then a surprise – a subtle bit of orange liqueur on my tongue. The winemaker’s bootlegging story on the label is a bonus.

Cheers!

Mary

Put a Cork in It! (Your Wine Bottle, That Is.)

“His heart danced upon her movement like a cork upon a tide.” — James Joyce

We all have such romantic notions about wine, don’t we…I wonder if we’d have felt the same way 300 years ago, when wine bottles were sealed with oil-soaked rags?

Corks

Corks lend a fanciful touch to the ceremony of cracking a special bottle – a sense that we’re about to celebrate something – that screw-on caps just can’t emulate. We sniff our corks, we admire their calligraphy, we hoard them. Have you ever met anyone who hoards screw-on caps? I think not.

Corks (the real kind, not those annoying, synthetic polyethylene things) are made from the light, tough outer layer of bark of the cork oak tree, a.k.a. Quercus suber – not to be confused with the cork tree, which also sports a corky bark but isn’t used for making wine corks. The cork oak is considered sustainable because it can be harvested without cutting down the tree; once the tree reaches 25 to 30 years old the bark is stripped and the tree lives on. Every seven or nine years (depending on whom you ask), the tree is ready to be stripped again; it’s the second stripping that produces the best wine corks.

Cork tree

[A guide explaining the cork oak tree on the grounds of SIMI Winery in Healdsburg, California.]

Cork oaks, which live an average of 200 years, grow in half a dozen countries, but most corks are produced in Portugal  – where the higher-quality corks are sourced – and Spain. And here’s something to remember when you dream of opening your own winery: the finest corks can cost bottlers as much as 1 Euro each, or at today’s conversion rate, about $1.17.

Harvesting cork is a delicate operation. Workers called “extractors” use a sharp axe to make two cuts: one horizontal slice around the tree, called a crown or necklace, and several vertical cuts called rulers or openings. Then they push the axe handle into the ruler – gently, to avoid damaging the tree – and peel off large sections of cork called planks.

Cork is a remarkable substance: its tiny air pockets make it buoyant, about four times lighter than water. It’s fire resistant (which is why it’s used in making home insulation) and forms a watertight seal in the neck of a wine bottle. Yet it permits a tiny bit of oxygen into the bottle, about one milligram of oxygen each year, enabling the wine’s flavor and aroma to evolve over time.

There are advantages to using synthetic corks, of course. They allow a consistent amount of oxygen into the bottle, and they don’t carry “cork taint,” caused by TCA (2,4,6-trichloroanisole), the chemical compound that can make your wine smell like Grandma’s moldy basement – an affliction found in about 1 percent of wine bottles. And TCA isn’t picky; it’s just as happy spoiling a $100 bottle as that cheap $6 bottle you snuck into your grocery cart.

For you cork hoarders, you can spin your cache into cash: used wine corks sell online to crafters and jewelry artists, about $8 to $10 in batches of 100. You can unload your used synthetic corks, too, for up to 14 cents each. And by the way, don’t bother sniffing the cork when you open a bottle. Flaws are detected more easily by smelling and tasting the wine itself; the cork probably won’t indicate anything important.

Wine Lingo of the Day:  NVnonvintage. When you look at the labels of most wines, you’ll see a year – the year when the grapes were grown and harvested, or the “vintage.” But in wine reviews or restaurant wine lists, you’ll often see the initials “NV.” That indicates the grapes used to produce that wine were harvested in two or more years. Winemakers blend grapes from different vintages if they’re looking for consistent aromas, tastes and other qualities in the wine, year after year.

Caranto PNVino ‘View:  A delicious example of an NV wine is Astoria’s Caranto Pinot Noir (13 percent alcohol, $11). The spicy, cinnamon first taste opens up to plums – maybe prunes – with a smoky, blackberry jam finish. My last glass was especially creamy (think fig newton, blackberry pie crust). This full-bodied wine with medium tannins is a terrific value! We paired it with pasta from Rustichella d/Abruzzo that was gluten-free, made from a red-lentil base, in a cold chicken-cashew salad – a recipe we found online. We chilled the wine slightly for our perfect summer supper.

Cheers!

Mary

Napa vs Sonoma – Which Sparkling Wine Shall We Pour Tonight?

If you’re a fan of fizzy wines, you already (probably) know that California is not a one-bubbly-fits-all state. If you didn’t know that, we won’t out you! Just get a few basics down and you’ll get more out of your sparklers.

Gloria Ferrer glass

[Photo by Sarah Stierch, “Sparkling Wine at Gloria Ferrer Caves & Vineyards, Sonoma, California” via Flickr.com]

The first sparkling wine in America was a sparkling Catawba, produced in Ohio (we Ohioans like to boast), downstate near Cincinnati, by Nicholas Longworth in the 1830s. It only took another 30 years for Jacob Schram to purchase his vineyard property in Napa Valley and start producing California’s first quality sparkling wines. By 1870, Schram had planted 30,000 vines and was aging his earliest vintages in cool caves.

Napa is a warm, narrow valley, protected from the cold air of the Pacific Ocean by low mountain ranges but still cooled by the waters of San Pablo Bay. Growers there enjoy calcium-rich soil and a Mediterranean climate with a warm, sunny growing season – ideal for growing Chardonnay, one of the prime grapes used in making their sparkling wines. The southern part of Napa, nearer to the bay, is cooler than the rest of the valley.

Schram’s little enterprise didn’t make it past Prohibition, but new owners resurrected Schramsberg Vineyards  in 1965 and still use those caves to store their wines, considered some of the finest in California.

About 20 years later, the Ferrer family from Barcelona discovered the Mediterranean climate and terroir of Sonoma County. Just west of Napa and more diverse in terms of soil and plantings (think: redwood forests), Sonoma has cooler nights, thanks to 60 miles of Pacific coastline and an ocean cool-down. The region reminded José Ferrer of his family home in Catalonia, especially good for growing Pinot Noir and Chardonnay, so it was there he built Gloria Ferrer Caves & Vineyards and named the new winery after his wife.

Only the practiced palate would discern real differences between Schramsberg and Gloria Ferrer sparkling wines. Schramsberg’s might taste a little stonier, slightly bready and creamy, with clear tropical fruit notes. Gloria Ferrer’s sparklers might be fruitier with a little more cinnamon coming through.

But when you’re staring at that confusing wall of bottles in the store, maybe it’s most important to remember that both wineries produce their sparkling wines using the Methode Champenoise, or “Classic (Traditional) Method.” We’ll save the long version for another day; suffice it to say that sparkling wines displaying any of those phrases on the label, and “Fermented in This Bottle,” have undergone the hands-on, multiple steps necessary to create the finest sparkling wines. It’s the same technique used to produce Champagne (which comes from the Champagne region of France, but you knew that, right?). It will cost a little more than sparkling wine whose label says it was fermented inside the bottle (rather than this), or using the Charmat or “outside the bottle” (i.e., in a tank) method, but it’s worth paying extra for the classic-method wine. That’s a difference you will taste.

Wine Lingo of the Day: Mayacamas and Vaca MountainsWhen you’re looking at wines from regions as popular as Napa Valley and Sonoma County, it helps to orient yourself geographically. Any serious discussion of Napa and Sonoma is likely to mention these important mountain ranges because they affect the grapes and, ultimately, the wine: the Mayacamas Mountains run along the western edge of Napa, protecting it from the cooler Sonoma air, and the Vaca Range forms Napa’s eastern boundary. If you’re contemplating any form of wine certification, memorize these two names – you’ll see them on just about every exam.

Patrick bubbly

Vino ‘View:  With the onset of summer, we wanted a couple of cool sparklers to sip on the porch. We chose two delicious, affordable California bottles: Gloria Ferrer NV Blanc de Blancs and Gloria Ferrer NV Blanc de Noirs (both Methode Champenoise, both 12.5 percent alcohol, both $22). The 100-percent Pinot Noir has a rosy tinge and gave us tiny, assertive bubbles. The aroma was lemon at first, then it melted into a rich pear that changed to apple in our mouths. The all-Chardonnay Blanc de Blancs was a melon-and-banana delight, a super-tropical feel and perfect for our warm-weather neighbor-watching. That handsome fellow in the photo is my nephew, Patrick Straffen – we were celebrating because he and my niece, Emily Straffen, had just passed their Level 2 WSET exams! You go, guys!

Cheers,

Mary

Grappa – Your New (Very Old) Brandy

When I started learning about wine and spirits, I was told grappa was more or less the garbage of the liquor world. There is a sliver of truth in that bias; after all, it’s distilled from pomace – seeds, stalks, skins and pulp, the parts of the grape most winemakers throw away.

But there the similarity ends. I tasted some fine grappa last week as part of the American delegation touring wineries in the Trentino-Alto Adige region of Italy. (I won’t rub it in too much about the Italy thing,  but I’ll share more about it in the coming weeks.)  For my money, discovering grappa was a highlight of the trip.

IMG_0541[Jamie Stewart, brand manager of Cantine Ferrari Trento, with a few of the winery’s 19th-century gadgets.]

Typically a digestivo, or after-dinner drink (because it’s believed to be good for digestion), grappa is today’s spirits trend, made by more than 100 producers and selling about 40 million bottles a year, though it’s been produced since the Middle Ages. Back then it was an easy, cheap way for farmers and vineyard workers to warm up.

Some classify grappa as an eau-de-vie – and in France, brandy distilled from grape pomace is called eau-de-vie de marc (pronounced “mar”). Other sources say eau-de-vie refers to brandy made from raw materials other than grapes.

Some producers distill their grappa in pot stills or column stills, but others use steam distillation, believing a direct flame could burn the pomace. The drink can be produced from one grape variety or a blend; single-variety grappa (at least 85 percent one variety) is sometimes called monovitigno. And it comes with requirements: fermentation and distillation must happen on the pomace with no added water. The stems in pomace can create small quantities of toxic methanol that must be removed, so Italian law prohibits grappa from being produced in a winery – distillation must take place in a separate facility. And in the EU (European Union), it can only be labeled “grappa” if it’s produced in Italy or San Marino, a tiny republic surrounded by the mountains of north-central Italy. But craft distillers in the US, who aren’t restricted by those labeling laws, are starting to produce some fine artisanal pomace brandies and labeling them as grappa.

The grappa I sampled, reviewed below, was produced by the Ferrari group (no relation to the car, though their wines are just as elegant) in Trentodoc, the cartel of sparkling wine producers in Trentino. You’ll notice it’s caramel-colored. When grappa is stored in glass or other “inactive” materials before bottling, it’s a clear spirit like vodka. Aging it in wooden casks gives it color; if it’s called Vecchia or Invecchiata it was aged for at least 12 months in wood. Grappa labeled Riserva or Stravecchia aged in wood for at least 18 months. My grappa underwent a fractional aging/blending process called a solera system.

Sip your grappa slowly, from a small glass – it can be potent stuff. And look at the alcohol content on the label before you buy; mine is a smooth 84 proof but you can find it lighter – or as raw as throat-scarring 120 proof.

IMG_0543Vino ‘View:  Grappa Segnana Solera Selezione (42 percent alc., about $40 US) After I was treated to a taste of this sublime spirit I couldn’t pull out my wallet fast enough; I had to take a bottle home. Made of 60 percent Pinot Nero and 40 percent Chardonnay, it blends five vintages in a solera process: some brandy from the oldest French oak barrels is bottled, then brandy from each vintage’s barrels tops off the next oldest, and the progressive blending continues each year. The barrels impart a roasted, vanilla, smoky flavor mixed with dark fruit and a long, fruity finish. Don’t look for Grappa Segnana on store shelves in the US; you’ll have to order it online. Google for the best price.

Wine Lingo of the Day:  Caffé Coretto (“corrected coffee”) = What you’ll drink if you add a shot of grappa to espresso. Or make it Resentin (“little rinser”) – drink your espresso first, then down a shot of grappa from the same cup.

Ciao!

Mary

Fire Up the Grill – It’s National Zin Day!

Any wine person can tell you: when it comes to BigSexyReds, Zinfandel has got to be the biggest, sexiest red of all. For one thing, it’s one of the booziest grapes on earth. Zinfandel grapes produce kick-ass wine, usually at least 14 percent alcohol and often reaching 15 percent and higher.

zinfandel

I say Zinfandel deserves its own day, and the good folks at ZAP (Zinfandel Advocates & Producers) agree. (Yes, even grapes have advocates these days.) ZAP exists to promote Zin; they even sponsor a five-night trip to Croatia, the “ancestral home of Zin.”

It may have originated in Croatia, but Zinfandel took a detour or two on its way to America in, we think, the 1820s. Our bold black grape is genetically identical to Primitivo, grown in Puglia (Apulia), the section of Italy that makes up the stiletto “heel” jutting out into the Adriatic Sea. It’s also the genetic twin of Vrljenak Kastelanski, an ancient Croatian variety.

In this country it thrives in the Central and Sonoma Valleys of California. It’s also made its way to South Africa, Dalmatia and the Margaret Valley region of Western Australia. That’s because those places offer the perfect conditions for growing Zinfandel: warm, sunny days with sandy soil that drains well and retains enough heat to produce aromatic wine grapes.

You’ll see “Old Vine Zinfandel” on a lot of labels. Take that with a grain of salt – “old” is relative in the wine world. Technically, the vines should be at least 50 years old to merit that designation, but a lot of vineyards sneak in grapes from vines that are only 25 or 30 years old. But in California they take their old vines seriously, and in Lodi, renowned for its quality Zinfandel, it’s not uncommon to find century-old vines still producing. And if the vines genuinely are that old, you’re in for a treat; the wine will not only be beautifully full-bodied, it will have developed the intensity and layers of character that you expect to find in anything (or anyone) that has survived that long.

Still, the wine’s quality always depends to a large extent on the skills and schemes of the winemaker and vineyard manager -not unlike wines produced by any grape variety. Zinfandel happens to grow in tight bunches, making it susceptible to an affliction known as “bunch rot.” The winegrower must train the vines so the clusters of differing sizes don’t touch each other, and cull the grapes to make sure every grape can get the right nutrients and sunshine.

Once you finally get that lush, inky wine in your glass, you’re in for a taste sensation of black fruit and spice, and satisfying heat from the alcohol as it rolls down your throat. Pair your full-bodied Zinfandel with full-bodied food – beef, lamb, duck, barbecue or blue cheese. And please don’t confuse it with White Zinfandel, that sweet “blush” wine that still sells well, especially in the Midwest. I guess I’ll write about White Zin at some point, but I’ll need a few glasses of Zinfandel before I can face that.

By the way, please don’t hesitate to share this post by clicking on the social media buttons at the bottom of the page! If you’d like to get BigSexyReds by email, just click on the “Follow” button at the lower right corner of your screen – and thanks!

Wine Lingo of the Day:  Vine “Vigor”  = the vine’s strength, and how well (and how much) it produces quality fruit. A vine with low vigor may not have enough leaves to provide adequate nourishment and shade for the fruit to ripen, while a high-vigor wine may be overgrown and shade the grapes too much to get enough sun – like kids fighting over porridge – and can produce wine that’s thin and overly acidic.

Vino ‘View:  Every party host has been there: you buy wine that’s not quite as fine as you’d like because you know you’ll be stuck with five (or a dozen) bottles of opened wine. We’ve found a solution: VineyardFresh, an aerosol Argon product that protects your wine so you can buy better wine, open more bottles, and be confident that it will be fresh a week from now.

vineyardfreshvinfresh-label

Argon is heavier than air, so when you give a bottle two quick bursts of 100 percent Argon gas, you create a barrier between the wine and the air, and stop oxidation – and it works. I kept a bottle of pricey Bordeaux for about 10 days; when I poured a glass after that time it smelled and tasted as if I’d just opened the bottle. One canister (though it’s so lightweight it feels empty) preserves 50 bottles of wine, guaranteed. I’m taking  VineyardFresh as hostess gifts instead of wine this holiday season. (www.vineyardfresh.com, $29.95 set of 2)

Cheers,

Mary

[Photo, “Making the wine 2012 edition,” by Wayne Marshall courtesy of flickr.com]

Sniff Your Wine, Prevent Alzheimer’s?

People who know wine are forever swirling and sniffing it. Swirl and sniff, swirl and sniff, sometimes several times before each taste. You might think they’re being silly, even pretentious, but in addition to enhancing the wine’s taste they’re actually boosting their brain power: scientists recently discovered that inhaling those exquisite aromas just might keep you from getting Alzheimer’s and Parkinson’s diseases.

mr-sniff

Vinepair reports that researchers at the Cleveland Clinic Lou Ruvo Center for Brain Health in Las Vegas studied the brains of 13 master sommeliers and 13 people who, in the scientists’ words, held “less interesting jobs.” They found the sommeliers, who sniff and taste wine every day, were less likely to get Alzheimer’s and Parkinson’s than those who don’t smell for a living.

It turns out the parts of the brain that control smell, also control memory. It’s no surprise that our memory regions are the first to decline when a neurodegenerative disease such as Alzheimer’s sets in. And we’ve known for a long time that these same regions – the right insula and entorhinal cortex, if you must know – also identify aromas for us. But this study, published in the journal Frontiers in Human Neuroscience, is the first time scientists have documented that those areas not only become thicker when we smell a lot, but that thicker brain-parts means less risk of Alzheimer’s. “Smell lots of wine, build resistance to memory loss,” researchers wrote.

So when it comes to staying sharp and knowing your wines, (brain) size does matter. They called this a pilot study on “expertise in the brain” – isn’t that a great phrase? And those who smell deeply every day, exercising that part of the brain, apparently strengthen not only their ability to smell better – a critical skill for wine pros – but also their memory, another requirement for sommeliers who must remember vintages, soils, weather patterns and other details that make them wine experts.

But you don’t have to be a master sommelier to thicken-up your sniffing and memory quarters. It is true, researchers wrote, that “these differences [between the brains of professional sniffers and non-professionals] suggest that specialized expertise and training might result in enhancements in the brain…” But if you drink wine – or spirits, or beer – you might be able to sharpen your own memory and head off dementia by sniffing what’s in your glass and, with every sip, reaching with your mind to identify the smells.

This jibes, in an indirect way, with what a friend told me years ago. This lady, a nurse by training, built the first Alzheimer’s facilities in Ohio. We were talking about exercising our brains by doing mental calisthenics – crossword puzzles, Sudoku and other brainy games. She said those activities were fine, but a better tactic is to keep learning. Take a class – learn a language, visit new lands, keep exposing yourself to new information and memorize as much as you can.

She forgot to add, it helps to sniff and sip wine while you’re doing it. All of that learning is thirsty work.

(And if your friends, family, good-looking neighbors, UPS delivery person and other contacts enjoy learning, too, please share via the social media buttons below. Thanks!)

Wine Lingo of the Day: Brett” is short for Brettanomyces, a yeast that can infect a barrel, a vineyard or an entire winery. It produces an unfortunate smell in the wine that will remind you of horses or a barn. At the same time, a tiny amount of Brett actually can improve the wine’s complexity. At that very low level, the Brett smell often dissipates with decanting and swirling.

montes-alpha-carmenere

Vino ‘Views:  Brett is on my mind this week because I thought I detected a slight smell in my wine the other night. I was drinking one of my favorites, 2013 Montes Alpha Carmenère (14.5% alcohol, $25), and I wondered if it was infected. But after a brief decanting, the Brett aroma was gone and  an earthy, sultry suede layered with French roast coffee emerged – and, in fact, the winemaker suggests decanting the wine for 30 minutes. The tannins were medium-low but the taste of thick grape peel lingered on the finish, with a hint of cantaloupe rind. On the second day the manly leather character softened to a plum, slightly floral taste. I’d saved this bottle for a cool fall evening; the Carmenére’s high alcohol level warmed me in my chilly living room. This wine is a BIG Sexy Red, and I loved it.

Stay warm,

Mary

[Photo: “Mr. Sniff” by Mário Fernandes, courtesy of Flickr. Montes Alpha Carmenère sent to BigSexyReds for review.]