As for today, we’re heading to the Vallée de la Marne.

The Marne river flowing past Épernay in the early 20th century.

If you’re one of those folks who “know enough to be dangerous” about Champagne, you’ll peg the Vallée de la Marne as the Pinot Meunier corner of the holy triumvirate of Champagne. However, as we noted in part one, neatly pigeonholing these regions with a single variety cuts about as deep as a butter knife.

To really start to “get” Champagne, you have to move beyond the superlatives (and the BS of so-called “Champagne Masters”). This requires looking at legit sources but also getting your hands on detailed maps.

Having good wine maps is an absolute must for any wine student.

Yes, you can find some online. For today’s journey through the Vallée de la Marne, this interactive map from Château Loisel will be useful. But sometimes clicking between computer tabs is annoying compared to a physical map in front of you.

I mentioned the Louis Larmat maps yesterday. But let me give you two more excellent options.

Map of the Vallée de la Marne from the UMC website.
In the lower-right, you can see the start of the Côte des Blancs with the Grand Cru village of Avize noted.

Benoît France’s Carte des Vin. This is an entire series covering French wine regions–including a detailed map on La Vallée de la Marne.

Unfortunately, these maps are mostly only available in France. However, I was able to buy several when I lived in the US through Amazon for around $11-13 each. You will still need to pay international shipping. But buying multiples at once helps offset that a little.

Hugh Johnson and Jancis Robinson’s World Atlas of Wine is always a reliable resource. It will list many of the villages and show topographical details. The only negative is that it doesn’t highlight the 17 subregions within Champagne.

There are six in the Vallée de la Marne.

Grande Vallée de la Marne
Vallée de la Marne Rive Droite (Right, or northern, bank of the Marne)
Vallée de la Marne Rive Gauche (Left bank of the river)
Côteaux Sud d’Épernay
Vallée de la Marne Ouest (Western valley)
Terroir de Condé

Across the 103 villages of the Vallée de la Marne, it’s no shock that Pinot Meunier reigns supreme. The grape accounts for nearly 60% of all plantings.

The Marne river meandering by the premier cru village of Hautvillers.

As with many river valleys, frost is always going to be a hazard as cold air sinks and follows the rivers. Compared to larger bodies of waters such as lakes or estuaries, the relatively narrow and low-lying Marne doesn’t moderate the climate as dramatically.

That means that drops in temperature during bud break can be devastating for a vintage. A perfect example of this was the 2012 vintage.

This risk is most severe for Pinot noir. It buds the earliest followed soon after by Chardonnay. Then several days later, Pinot Meunier hits bud break–often missing the worst of the frost.

As we saw with many of the exceptions in the Montagne de Reims, the threat of frost in river valleys tilts the favor towards Meunier. It also helps that the grape is a tad more resistant to botrytis than Pinot noir and Chardonnay. This and other mildews thrive in the damp, humid conditions encouraged by the morning fog following the river.

Finally, while there is limestone throughout the Vallée de la Marne, it’s more marl (mixed with sand and clay) rather than chalk. Pinot noir and Chardonnay can do very well in these kinds of soils. However, Pinot Meunier has shown more affinity for dealing with the combination of cooler soils and a cooler, wetter climate.

But, of course, there are always exceptions–none more prominent than the Grande Vallée de la Marne.

In many ways, the Grande Vallée should be thought of as the southern extension of the Montagne de Reims. Its two Grand Crus, Aÿ and Tours-sur-Marne, share many similarities with its neighbors, Bouzy and Ambonnay.

Along with the “super premier cru” of Mareuil-sur-Aÿ, these south-facing slopes produce powerful Pinot noirs with excellent aging potential. Notable vineyards here include Philipponnat’s Clos des Goisses, Billecart-Salmon’s Clos Saint-Hilaire and Bollinger’s Clos St.-Jacques & Clos Chaudes Terres (used for their Vieilles Vignes Françaises).

Jamie Goode has a fantastic short video (1:55) walking through the two Bollinger vineyards. One thing to notice is that the vines are trained to stakes and propagated by layering.

Compared to most of the Montagne de Reims, the vineyards here are slightly steeper. They’re also at lower altitudes as the land slopes towards the river. However, in contrast to most of the Vallée de la Marne west of Cumières (the unofficial end of the Grande Vallée), the climate is warmer here–tempering some of the frost risks.

Also, the topsoils are thinner with the influence of chalky bedrock more keenly felt. This is particularly true in the eastern premier cru village of Bisseuil, which is planted to majority Chardonnay (66%) and only 6% Pinot Meunier. These grapes go into the cuvées of many notable Champagne producers. Among them, AR Lenoble, Deutz, Mumm and Gonet-Médeville.

Though Chardonnay is mostly a backstage player in the Grande Vallée, the premier cru Dizy (37% Chardonnay) joins Bisseuil as notable exceptions. This is the home turf of Jacquesson with Perrier-Jouët and Roederer also getting grapes from here.

Across the Grande Vallée, Pinot noir reigns supreme.

It accounts for nearly 65% of all the plantings among the 12 villages of the region. Here Pinot Meunier is a distant third with only around 15% of vineyard land devoted to it.

Meunier slowly starts to creep up in importance the further west you go. Here the soils get cooler and clay-rich with more sand. In the premier cru of Champillon, Pinot Meunier accounts for 31% of plantings and is an important source for Moët & Chandon.

Likewise, in its neighbor to the west, Hautvillers (the historical home of Dom Perignon), Meunier also accounts for around a third of vineyards. Of course, Moët & Chandon sees a good chunk of Hautvillers’ grapes along with Veuve Clicquot, Roederer, Jacquesson and Joseph Perrier.

The vlogger Ben Slivka has a 2-minute video of the area taken from a vista point near Champagne G.Tribaut.

Côteaux Sud d’Épernay

Across the river from the Grande Vallée is the city of Epernay. The hills extending south and slightly west make up an interesting transition area between the Vallée de la Marne and Côte des Blancs.

The chalky bedrock is closer to the surface, with far less sand than most of the Vallée de la Marne. However, there is considerably more clay (and less east-facing slopes) in the Côteaux Sud d’Épernay than the Côte des Blancs. The area is slightly dominated by Pinot Meunier (45%), with Chardonnay close behind at 43%. The city of Épernay, itself, is an autre cru with considerable Chardonnay plantings (60%).

There is also quite a bit of rocky–even flinty-soil in the Côteaux Sud d’Épernay. This is particularly true around the premier cru village of Pierry which was the home of the influential monk, Frère Jean Oudart.

Dom Perignon likely spent his career trying to get rid of bubbles. However, his near-contemporary Oudart (who outlived Perignon by almost three decades) actually used liqueur de tirage (sugar and yeast mixture) to make his wines sparkle intentionally.

Except for Pierry, all the villages of the Côteaux Sud d’Épernay are autre crus.

Another geeky cool thing about Laherte Frères’ Les 7 Champagne is that it’s made as a perpetual cuvee in a modified solera system.

However, there are many notable villages, including Chavot-Courcourt–home to one of Champagne’s most exciting wine estates, Laherte Frères.

While the plantings of Chavot-Courcourt are slightly tilted towards Pinot Meunier (51% to 44% Chardonnay), in Laherte Frères’ Les Clos vineyard, all seven Champagne grape varieties are planted. Here Aurélien Laherte uses Pinot blanc, Pinot gris, Arbane and Petit Meslier to blend with the traditional big three to make his Les 7 cuvée. This is another “Must Try” wine for any Champagne lover.

Further south, we get closer to the Côte des Blancs with thinner top soils leading to more chalky influences. Here we encounter a string of villages all paced by Chardonnay–Moslins (58%) Mancy (52%), Morangis (52%) and Monthelon (51%).

Going back towards the northwest, the soils get cooler with more marly-clay. We return to Meunier country in villages such as Saint-Martin-d’Ablois (80% Pinot Meunier) and Moussy (61% PM)–home to the acclaimed Meunier-specialist José Michel & Fils and a significant source of grapes for Deutz.

Vallée de la Marne Rive Droite and Rive Gauche

As we move west, the superlatives of the Vallée de la Marne being Pinot Meunier country becomes gospel. The cold, mostly clay, marl and sandy soils lend themselves considerably to the early-ripening Meunier. Accounting for more than 75% of plantings, it’s only slightly more dominant in the Rive Gauche than the Rive Droite (70%).

Because of its location, there are more north-facing slopes on the left bank of the Rive Gauche. Conversely, the right bank of the Rive Droite has mostly south-facing slopes. This topography plays into the narrative that the Meunier from the Rive Gauche tends to be fresher, with higher acidity.  In contrast, those from the Rive Droite are often broader and fruit-forward.

However, there are several valleys and folds along tributaries running into the Marne. This leads to a variety of exposures in each area. But with these tributaries comes more prevalence for damp morning fog. Along these narrow river valleys, the risk of botrytis-bunch rot increases. While Pinot Meunier is slightly less susceptible than Pinot noir and Chardonnay, it’s still a significant problem in the Marne Valley. The 2017 vintage is a good example of that.

Though not about Champagne, the Napa Valley Grape Growers has a great short video (3:30) about botrytis. While desirable for some wines, it usually wreaks havoc in the vineyard.

Since there are few exceptions in these areas, I’ll note some villages worth taking stock of.

Damery (Rive Droite) – Located just west of Cumières, Damery is on the border with the Grande Vallée. With over 400 ha of vines, it’s the largest wine-producing village in the Vallée de la Marne. Planted to 61% Meunier, Damery is an important source for many notable Champagne houses. Among them, AR Lenoble, Billecart-Salmon, Joseph Perrier, Taittinger, Roederer, Bollinger and Pol Roger.

Sainte-Gemme (Rive Droite) – With over 92% Pinot Meunier, this autre cru is one of Krug’s leading sources for the grape.

Mardeuil (Rive Gauche) – With 30% Chardonnay, this village has the highest proportion of the variety in the Rive Gauche. Henriot gets a good chunk of this fruit along with Moët & Chandon.

Festigny (Rive Gauche) – A solitary hill within a warm valley, this village reminds Peter Liem, author of Champagne, of the hill of Corton in Burgundy. While there is more chalk here than typical of the Marne, this area is still thoroughly dominated by Meunier (87%). Festigny is noted for its many old vine vineyards–particularly those of Michel Loriot’s Apollonis estate.

Gary Westby of K & L Wine Merchants visited Loriot in Festigny where he made the video below (1:12).

Vallée de la Marne Rive Ouest and the Terroir de Condé

We wrap up our overview of the Vallée de la Marne by looking at the westernmost vineyards in Champagne. I also include the Terroir de Condé here because it seems like the classification of villages is frequently merged between the two.

Saâcy-sur-Marne (Ouest) – One of only three authorized Champagne villages in the Seine-et-Marne department that borders Paris. In fact, Saâcy-sur-Marne is closer to Disneyland Paris (50km) than it is to Epernay (70km). Going this far west, the soils change–bringing up more chalk. Here, in this left bank village, Chardonnay dominates with 60%.

Connigis (Ouest) – This is the only village in the western Marne Valley where Pinot noir leads the way. It just scrapes by with 45% over Meunier (41%). On the left bank of the river, Connigis used to be considered part of the Terroir de Condé. Today, Moët & Chandon is a significant purchaser of grapes from this autre cru.

Trélou-sur-Marne – Like all of the (current) Terroir de Condé, this village is overwhelmingly planted to Pinot Meunier (72%). However, it’s worth a historical note as being the first place where phylloxera was found in the Marne. This right bank village also helps supply the behemoth 30+ million bottle production of Moët & Chandon.

Kristin Noelle Smith has an 8-part series on YouTube where she focuses on notable producers of Champagne.

In episode three on Moët & Chandon (26:35), Smith touches on the impact of phylloxera in Champagne.

Takeaways

Though the Marne flows westward, the best way to think of the Vallée de la Marne is as a river of Pinot Meunier that changes as you go east. In the west, it truly lives up to the superlative of Meunier-dominance. This is because of the influence of the river and abundance of cold, clay and sand-based soils. But as we go east, and the river widens by the city of Épernay, the story changes considerably.

The part that “forks” north, the Grande Vallée, shares similarities with the southern Montagne de Reims. Here the terroir takes on more of the characteristics of the Pinot noir-dominant Grand Crus of Bouzy and Ambonnay. Whereas the south fork of the Côteaux Sud d’Épernay becomes gradually chalkier. This explains why you see more Chardonnay-dominant villages the closer you get to the Côte des Blancs.

Nailing these two big distinctions (as well as understanding why Meunier thrives in the Marne) is truly dangerous knowledge. Especially for your pocketbook!

So drink up and I’ll see you for part III on the Côte des Blancs!

The post Geek Notes — Champagne superlatives and exceptions (Part II) Vallée de la Marne appeared first on SpitBucket.

What I love about wine is that I’m never going to master it. Not even going to come close.

Of course, I’m going to work my butt off to finish my WSET Diploma. After that, perhaps I’ll become a Master of Wine candidate and hopefully earned those MW initials. But even then, the kindling that stokes my wine passions will continue to be the vastness of everything I don’t know.

Perhaps that’s why I get a perverse thrill in realizing that I’ve had something wrong for so many years. More logs for the fire.

And boy did I have a lot of things wrong about the solera system used in Sherry!

Or, rather, I had a very simplistic understanding of it. I knew enough to be dangerous. I had a solid idea of what fractional blending was and why it was done.

Like most wine geeks, I could sketch out that familiar pyramid of barrels. I understood–or at least thought I understood–how the bottom of the solera is never wholly emptied. All the wine pulled for bottling is replaced by the layer above it. Then that layer is refilled from what’s above it until we get to the top layer with the new harvest’s wines.

But that knowledge is about as dangerous as a butter knife.

Clearly, I needed a few whetstones. I found them in my Diploma textbook as well as Julian Jeffs’ Sherry and Ruben Luyten’s phenomenal website Sherry Notes.

Mythbusting #1 – There are no pyramids of barrels.

Also, barrels are heavy and it’s not practical to have more than 3-4 layers stacked on top of each other.

Take that classic graphic you see everywhere and chuck it out the window. The reality is that each layer (a criadera or scale), is almost always grouped together and kept separate from the other layers. Sometimes they’re even kept in different bodegas. This is done for several reasons.

One consideration is insurance against a catastrophe. Something like a fire in one part of the barrel room or a bodega could take out a whole solera system. Yes, losing an entire criadera itself would be terrible (especially if it is the oldest solera layer). However, that’s nowhere near as devastating as losing all the scales at once.

But there’s also an overlooked winemaking reason as well.

Wines mature differently in different areas. This is true on a macro scale of one bodega in Sanlúcar de Barrameda and another in El Puerto de Santa María–as well as two bodegas across the street in Jerez. But it’s also exhibited on a micro-level between two corners of the same barrel room.

It can even be seen in the difference within a stack of 4 layers of barrels. The bottom two layers, closest to the floor, are always going to be cooler as heat rises. This means that the upper layers will mature faster and experience more evaporation–increasing the concentration of alcohol, body and flavor.

If you’re knowledgeable about whiskey, that’s going to sound awfully familiar. As in Sherry, whiskey producers know that barrels in various parts of the rack house or dunnage warehouse mature differently.

This variance adds complexity and more color to a master blender’s palette. An experienced capataz (cellarmaster) is always keenly aware of the unique terroir in their bodegas. They will spread out the various scales of their soleras to different areas with the right conditions they’re looking for.

Mythbusting #2 – The solera layer isn’t always on the floor either.

The last or oldest scale of a solera is called, somewhat confusingly, the solera layer. This comes from the Spanish suelo and Latin solum which means “floor”. So, of course, all those pyramid schematics feature this layer at the bottom.

But more often you’re going to find younger criadera of Finos and Manzanilla on the actual bottom floor layer. Here they can take advantage of the cooler temperatures and slower maturation. Stacked on top of them might be criadera from a completely different solera of oxidatively aged Amontillado or Oloroso. It makes more sense to put these barrels here since they will benefit from the warmth.

Mythbusting #3 – They’re not partially emptying one barrel into another barrel on the next level.

Now while bodegas want complexity, one overarching theme to remember about a solera is that its primary purpose is to ensure consistency. As we noted above, barrels mature differently. So even two barrels right next to each other could develop unique personalities. That variance isn’t a bad thing, but producers need to control it somehow.

For example, if you’re pulling from Barrel A in criadera 4 to refill Barrel B in criadera 3, then any and all barrel variation exhibited by Barrel A will only be shared with just Barrel B. This is going to compound, rather than smooth out, barrel variations. When you’re aiming for consistency, that’s not good. This is why the rocío (replenishing wine) is hardly ever transferred just straight barrel-to-barrel.

Instead, the wine removed from Barrel A is going to be divided up between multiple barrels in criadera 3 (B, C, D, E, F, etc.).  The video below (1:29-2:20) shows this old-school method. The more modern, mechanized technique is to remove all the saca (wine being pulled) from the various barrels in one criadera and mix them in a tank. Then this blended rocío is evenly portioned out to refill all the barrels of the older criadera.

Mythbusting #4 – It’s not like racking with just pouring the new wine back into the barrel.

Many wine geeks are familiar with what racking is. It’s an easy image to picture taking place in the solera. But you have to remember that with Sherry–particularly biologically aged Finos and Manzanilla–there’s a hitch. You don’t want to disturb the flor.

This is especially vital since another essential purpose of a solera is to sustain a healthy flor by frequently reintroducing fresh wine and nutrients for the yeast.

Therefore you need specialized tools for both the saca and rocío. These tools, the sifon and rociador, dive underneath the layer of flor–but not too deep to disturb the lees at the bottom of the barrel. I mentioned this Jamie Goode video in my post on the Top 5 YouTube Videos on Sherry Wine, but it’s worth revisiting to see these tools in action.

Mythbusting #5 – The new harvest doesn’t go straight into a solera.

It seems so simple, right? You finish fermentation of the new year’s wine, put it into barrel and boom. You’ve got the new baby wine layer for the solera. Ready to go.

Not quite.

The new harvest, añadas or vintage wine, needs to first go through a waiting period. During this time the wine is monitored to see what style it lends itself too. Most wine geeks are aware of an initial first classification where barrels are chalked up as “palma/palo” for lighter styles designated for biological aging or “raya/gordura” for more robust wines destined for oxidative styles. It is at this stage where fortification happens to either encourage flor (15-15.5% ABV) or prevent it from developing (17%).

But the wines aren’t shuttled off to join a Fino or Oloroso solera just yet. Instead, the barrels continue to be observed as part of the sobretablas. This can last anywhere from 9 months to 2 or 3 years. Sometimes even longer. With Finos and Manzanillas, the development and health of the flor are monitored with some barrels getting diverted towards more oxidative styles like Amontillado. For potential Oloroso and Palo Cortado, the body and texture are evaluated. It is this second classification that ultimately determines which solera the wine will be best suited for.

Mythbusting #6 – Likewise, the new harvest isn’t always what goes into the youngest criadera.

From the Dutch Wikipedia.

Many established soleras, particularly those producing VOS/VORS wines, aren’t replenished by the new year’s wines. Instead, the source for their “new blood” is the already aged products from other soleras.

The reasons for this are quality driven but also quite practical. It requires an immense amount of time to start a solera from scratch with new vintage wines. For very old Sherries, it makes more sense to start and sustain them with wine that has already been significantly aged.

This is also the case with many Amontillados. Producers often will take wine from an established Fino or Manzanilla solera to replenish an Amontillado system. Many Palo Cortados (such as Valdespino’s Viejo C.P.) are made by selecting high-quality barrels from Fino and Amontillado soleras and then feeding them into the Palo Cortado solera. Rarely is a Palo Cortado solera replenished by a new vintage’s wine.

Before busting this myth, I use to wonder why things like a VORS (30+ year aged Sherry) solera didn’t have 30+ scales of barrels. This was driven by my mental-math quandary with the next myth.

Mythbusting #7 – Bottling doesn’t happen once a year.

The input-output of a solera didn’t always add up for me.  It especially seemed complicated by the fact that Sherry producers couldn’t legally drain more than 30% of a barrel for bottling. Factoring loses from evaporation helped the mental math a little. In large soleras, 1 to 2 barrels worth of wine could be lost between criadera levels from the angel’s share. But I always knew that there were some puzzle pieces I was missing.

Learning that soleras are dynamic with barrels moving between different soleras filled in a few of those pieces. But I had to divorce my thinking from the traditional winemaking calendar of bottling a particular wine once a year. Unlike many wines, Sherry is bottled on-demand to meet the needs of the market.

In the case of Finos and Manzanillas, there could be 2-4 or even 6+ bottlings a year.

To maintain a healthy amount of flor, Fino and Manzanilla soleras need regular replenishment from more frequent bottlings.

This ensures that the wine that hits the market is fresh. However, it also helps sustain the vital flor with frequent replenishment of new wine being brought in from the sobretabla. Keep in mind, those producers don’t have to bottle the maximum amount they’re legally able to pull. The saca may only be 10-20% of each barrel or even 5%. Again, depending on the demand of the market.

There doesn’t even have to be any bottling in a given year. This is especially pertinent if there aren’t the sales to warrant putting more bottles out in the market. The wine will just sit there chilling in the solera until there is a need to bottle more. This flexibility to weather dips and booms in demand has been critical in Sherry’s survival.

However, the final piece to my mental math puzzle was the realization that I had to throw the math away. Because…

Mythbusting #8 – The oldest solera layer isn’t always the scale that a Sherry is bottled from.

This was my “son of a bitch” light bulb moment while studying. It was at this point when I realized how spectacularly wrong I was with my thinking about how soleras work. Again, I have to blame those classic pyramid illustrations. They evoke the image of Sherry wine flowing through the criaderas of a solera like a river. The wine enters in as headwaters only to eventually exit into the ocean–bottled and sent out into the world.

But the truth is, the layers of criadera are like ports along the river. Here the wine can be diverted away as irrigation channels to meet price points and stylistic demands.

Legally, a Sherry only has to be at least two years old to be bottled and sold as Sherry. Many times, it’s already reached this minimum at the sobretabla phase. So at any point, with any layer of the solera, a producer can selectively pull wine out to blend and bottle. It doesn’t have to be from that oldest solera layer at all.

There is great flexibility in being able to blend and pull from multiple scales of a solera. This allows bodegas to produce Sherry in a variety of styles to meet various price points.

For example, let’s say a producer is making a fairly inexpensive and light Sherry.

The bulk of that wine is likely going to come from young criaderas. It wouldn’t make stylistic or economical sense to pull it from the oldest layer. Though, the producer may pull a little bit from one of the older scales to add complexity. Likewise, even a premium Sherry bottled from older criadera levels may need some wine from younger scales for added freshness.

Of course, there are many Sherries that are bottled exclusively from that oldest solera level. But it doesn’t have to be that way. In many respects, all the various criadera layers are essentially like “reserve wines” in Champagne. Bodegas can selectively pull and blend between them to make multiple Sherries of all different price points and styles.

So, yeah, those pyramid drawings of Sherry that you see everywhere are pretty wrong.

However, they are the most straightforward way of trying to boil down a very complex and dynamic system. It’s not that they’re entirely misleading. They’re just very incomplete.

Realizing how lacking those illustrations are isn’t a reason to get annoyed. Instead, it should be a reason to appreciate Sherry more and get excited.

After all, there’s so much more out there to learn and discover.

The post 8 Myths about the Sherry Solera System that even Wine Geeks Believe appeared first on SpitBucket.

When it comes to studying wine, I’m a fan of taking a multi-prong approach to learning. Reading wine books and crafting flashcards are great, but your goal should be more than just rote memorization.

To have the info really stick with you, you need to make it meaningful. That involves connecting the concepts to something else that you’ve already learned or experience. For me, that “experience” part is vital. Of course, the very best way to learn about a wine region is to actually visit the place and talk to the people who make it.

But that’s not always possible to do. So I find the next best thing is to seek connections between the material I’m learning to other audio and visual experiences. I’ve talked before about how useful I find wine podcasts to be in supplementing book learning. Often these podcasts feature interviews with people intimately connected to the wine I’m studying. I find that hearing, in their own voice, key insights will solidify these details more in my mind.

That takes care of the audio component, but what about the visual? What’s a good way to get a feel for a wine region and the culture that shapes its wines? This is where the oodles of free content on YouTube steps in.

Now not everything on YouTube is great.

While I’ve found tons of useful stuff,  a lot of it is just “meh.” It takes a bit of effort to find the videos (especially in English) that have truly educational content. One of the things that you’re going to have to wade through is promotional material done by wineries, retailers & distributors. These aren’t necessarily bad (though I’ve found plenty of errors in many retailer & distributor videos). But you have to remember that the goal of these vids is more about selling wine than teaching.

I also recommend having some chamomile tea while studying Manzanilla. Not only is it a trademark tasting note but also the word “Manzanilla” is the Spanish name of chamomile.

There is also a lot of wine video content that focuses on wine reviews (a la Gary Vaynerchuck’s old WLTV format). Again, these aren’t bad but, from a wine student’s POV, there’s minimal value in the tasting notes of other people. You can read reviews if you want. Watching someone sniff, sip and spit on camera to tell you the same thing isn’t going to help you understand the influence of biological aging under flor any better.

But having a glass of Manzanilla yourself, though, can make a world of difference. Especially if you’re pairing that glass with watching aerial drone shots of just how close Sanlúcar de Barrameda is to the Atlantic’s influences while listening to a winemaker describe the conditions they need to maintain flor.

That will go much further in hammering home those fundamental concepts than any wine review ever will.

My criteria:

In compiling this list below, I focused on the videos that I think put a “face” on the Sherry wine region beyond pictures & descriptions in wine books. Not all of these videos will have stellar production value. But I do believe that everything here delivers enough meaningful content to warrant the time to watch them.

Of course, this list won’t be exhaustive. So if you know of another great Sherry wine video, please post them in the comments!

GuildSomm’s The Wines of Sherry (11:01)

By far, GuildSomm produces some of the best content that any wine student can find. Well worth subscribing to their channel!

At the (5:40) mark, there is an excellent demonstration of how the fractional blending of the solera system takes place. However, the narration and explanation of the tools used for this process is better in Jamie Goode’s short (2:39) video.

The Gastro Traveler’s All About Sherry! || The secrets behind Spain’s misunderstood wine! (10:09)

A great video to help you get a “feel” of the Jerez region with several worthwhile interviews. I also enjoyed paying attention to the writings and markings on the barrels during the bodega visits–spotting even a rare vintage Añada barrel at Tio Pepe at the (4:09) mark.

The Culinary Institute of America’s Sherry Wine of Andalucía (9:49)

It’s no surprise that a video from the CIA would focus a lot on the food pairing qualities of Sherry. But I found this immensely useful in developing blind tasting strategies for the various styles of Sherry by connecting them to food pairing concepts. Now when tasting a Sherry blind, I’ll let my mind wander towards what kind of food I want to pair it with–matching intensity & weight, bridge ingredients, etc. It’s been helping.

Paul Gormley & Antonio Souto’s Discovering Jerez/Sherry (25:28)

The Gormley video is not on the same scale when it comes to production quality as the previous three videos. It looks like a travel video from the early 1990s. But there is still some good content here with interviews and visuals of the region and winemaking.

In particular, I like where César Saldaña, the director of the Consejo Regulador, goes into more details about Sherry food pairings than he did in the CIA video above. For instance, I sometimes have difficulties distinguishing Amontillados from Olorosos. But at (5:23), Saldaña talks about pairing Amontillado with strong tuna and poultry while Oloroso is more for robust red meats. With Amontillados having more salinity and aldehydes from its partial time under flor, I can see those flavors going towards seared tuna much better than they would for a sirloin.

Vinos de Jerez TV’s Sherry Wines (6:58)

The dramatic music and narration of this video is hilariously hokey. However, even if you mute the audio, there are still a lot of great visuals of the vineyards and winemaking of Sherry. Starting at the 2:09 mark to 3:09, there is some cool “History Channel” type footage of Sherry’s history that I’ve not seen from other sources. It’s pretty much that one single minute of content as to why this video made the list.

But I will say, after a couple glasses of Sherry (and not spitting), the groan-worthiness of the over-the-top narration becomes immensely amusing.

BONUS: The Unknown Winecaster

This falls outside of my criteria of highlighting YouTube videos that give a “feel” for a wine region. But the Unknown Winecaster is a channel that every wine student should subscribe to. He did a four-part series on Sherry that is broken down into very manageable bites.

Screenshot from Part 2 of the Unknown Winecaster’s series on Sherry (July 20th, 2018)

Part 1 (12:18) – An Intro, the grapes & region
Part 2 (11:45) – The production process
Part 3 (12:47) – The different styles
Part IV (8:32) – Special age designations and food pairings

Essentially these are free wine classes with high-level content delivered on Powerpoint that the Winecaster narrates. If you’ve ever taken an online university course, these winecasts will give you déjà vu. But I mean that as a compliment and testament to the academic quality of the material.

A Tip:

In my opinion, the best way to use these winecasts is as a review after you’ve done the bulk of your studying and just before you take your exam. If you start with these in the beginning, you’re going to get bogged down in taking notes instead of really listening or absorbing the content.

By using these winecasts as a review tool, you can sit back and focus only on the material that jumps out to you as unfamiliar. And, believe me, no matter how much you’ve studied or think that you have a region down pat, I guarantee you that the Unknown Winecaster will drop a little nugget of knowledge that you haven’t stumbled upon yet.

For me, it was being introduced to the albedo effect

This triggered a light bulb moment in how the reflectiveness of the white Albariza soils helps with water retention.

It’s particularly crucial for wine students pursuing WSET certifications to be able to move beyond listing facts towards connecting those concepts to how it impacts the vine & wine.

Every wine student will memorize the advantages of Albariza.
It’s not very fertile.
It retains water.
The clay and silica mixed with the limestone form a crust to reduce evaporation.
It’s very crumbly and allows roots to penetrate deep.
It stays cool but reflects heat on the canopy to aid ripening.

That last part on reflectiveness is almost always connected in rote memorization to the impact on the grapes (staying cool to maintain what little acidity Palomino has as well as allowing leafier canopies for shading without jeopardizing ripeness). Yet, that albedo effect cooling also plays a key role in limiting the evaporation of the water in the soils. It makes perfect sense when you stop and think about it so I feel silly that it hadn’t clicked earlier. But it’s one of those connections that you often overlook when you’re memorizing flashcards.

This is the value in taking a multi-prong approach to your wine studies. You never know what’s going to flip that light switch.

Those are my picks. What’s your favorite wine video about Sherry?

The post Geek Notes: Top 5 YouTube Videos on Sherry Wine appeared first on SpitBucket.

It was really great meeting several bloggers who I’ve only known before as names on a screen. I’d love to give a particular shout out to Lisa Stephenson (Worldly Wino), Noelle Harman (Outwines), Anne Keery (Aspiring Winos), Maureen Blum (Mo Wino), Dwight Furrow (Edible Arts), Reggie Solomon (Wine Casual) and Margot Savell (Write For Wine) for being great geeking and drinking companions yesterday.

I also want to thank Nancy Croisier (Vino Social) who I’ve known outside of blogland but has done a lot to help me feel welcomed here at WBC.

Lustau’s Sherry Wine Specialist Certification Course

I will definitely be doing a full write-up in the next few weeks on this event. A big light bulb moment for me was realizing the similarities and overlap between Sherries and Scotches.

Both drinks mostly start out with a single main ingredient (Palomino grape and Malted Barley). Yes, there are some other minor grapes like Moscatel and Pedro Ximenez and Blended Scotches can have various grains like corn and rye but, for the most part, the reputation of both are built on these primary ingredients.

Many Scotches are aged in Oloroso Sherry casks which makes tasting the Lustau Don Nuno Oloroso Sherry a great education for Scotch fans. 

The diversity of styles that arise from those single ingredients begin early in the production process with pressing decisions with Sherries that dramatically impact mouthfeel while the shape of the still and angle of the lyne arm with Scotch will similarly have a pronounce influence on the resulting mouthfeel and body of the Scotch.

Then comes the ever important aging period with the environment, barrels and time leaving their indelible print. While the use of yeast seems to be more important to Bourbon producers than necessarily Scotch, you can still see an overlap with the presence or absence of Sherry’s famous Flor yeast. Though a better comparison on degree of influence may be more with water source.

You can also draw a parallel between the art and skill of blending for whiskies with the simplicity yet complex results of the solera system.

Welcome Reception Wine Tasting

Two big wine discoveries jumped out at the reception tasting–the wines of Mt. Beautiful in the Canterbury region of New Zealand and the Lugana DOC located at the south end of Lake Garda in Italy.

The 2016 Mt. Beautiful Pinot noir, in particular, was excellent and ended up being the best wine of the entire day (with the 2013 Mullan Road a close second). It reminded me of an excellent Oregon Pinot noir from the Eola-Amity Hills with its combination of freshness, dark fruit and a mix of floral and spice notes. I would have pegged it for a $35-40 bottle but the Wine Searcher Average for it is $26!

After tasting the Lugana wines, I want to explore more about its primarily grape Trebbiano di Soave–locally known as Turbiana. As I’ve discovered reading the work of my Vino-Crush Ian D’Agata, the Trebbiano group of grapes is a mix bag with a reputation that is often overshadowed by the blandness of Trebbiano Toscano (the Ugni blanc of Cognac) yet can produce some stellar wines such as Trebbiano d’Abruzzo made by its namesake variety.

That “mixed bag” feel also characterized my tasting of the Lugana wines with some of them being fresh and vibrant like a racy Verdicchio or complex and layered like a Vermentino while others were decidedly “meh”. That could be producer variation but I’d like to learn more about Turbiana and which side of the Trebbiano family tree this variety may fall on.

Mullan Road Winemaker’s Dinner

Dennis Cakebread of Mullan Road and Cakebread Cellars

It was very fun to meet Dennis Cakebread and learn about his plans for Mullan Road.  He doesn’t necessarily want it to go down the Cakebread path in Napa with a large portfolio of wines (including apparently a Syrah from the Suscol Springs Ranch Vineyard in Jamieson Canyon that I now eagerly want). Instead, he wants to keep this 3000 case label focused on being a Bordeaux-style blend.

I also found it interesting that instead of going the Duckhorn/Canvasback route of purchasing land in a notable AVA like Red Mountain, Cakebread is embracing the blending mentality with sourcing fruit from great vineyards like Seven Hills in Walla Walla, Stillwater Creek and the Lawrence Family’s Corfu Vineyard in the upcoming Royal Slope AVA.

They poured both the 2013 and 2015 vintages of Mullan Road (as well as a one-off bottling of extra Merlot from the 2013 vintage) and it is clear that Mullan Road is a wine that rewards patience. While I suspect the 2015 will eventually be the better bottle, it was still at least 2 to 3 years away from starting to hit it stride while the 2013 was just now entering a good place with a solid core of dark fruit, juicy medium-plus acidity but added spice and floral aromatics for complexity. I can see this 2013 continuing to deliver pleasure easily for another 7 to 10 years that more than merits its $40-45 price point.

The evening also featured an unexpected history lesson with a character actor re-enacting the story of Captain John Mullan and the military road he constructed to connect Fort Walla Walla to Fort Benton in Montana on the banks of the Missouri River.

All in all, a great day. Here’s to Day 2 following suit!

The post WBC18 Day 1 Quick Impressions appeared first on SpitBucket.

Overview

Robert Walters is an Australia wine merchant and importer who over the years became bored and jaded with the Champagnes produced by the large négociant houses. A chance tasting of Larmandier-Bernier’s Terre de Vertus reignited his passion for the wines of the region. This book recounts his trek throug Champagne visiting several grower producers like Anselme Selosse, Francis Egly, Pascal Agrapart, Jérôme Prévost and Emmanuel Lassaigne.

Throughout the book, Walters gets his vino-mythbuster on and debunks 10 common myths relating to Champagne such as the fact that Dom Perignon didn’t invent Champagne (he actually spent his entire career trying to get rid of the bubbles), placing a spoon in a Champagne bottle does not help retain the bubbles, smaller bubbles are not a sign of higher quality and more.

I didn’t always agree with some of his extrapolations such as when Walters tries to dispel the myth that blending Champagne makes “a sum better than its parts” (Myth VI). I understand his point that blending wines made from vineyards scattered across a large region negates any chance of terroir showing through. However, I do think something should be said for the skill of the winemaker in using a palette with many different colors of paint to create an evocative picture. While you can argue that the large négociant houses are sourcing from too vast of an area, I think few would argue that producers in Bordeaux are not showing terroir in their blends.

Wine or Sparkling Wine?

Vineyards in the Grand Cru village of Mailly.

The overriding theme of the book is that Champagne should be considered a wine first and a sparkling wine second. Walters contends that many in the wine industry give Champagne a free pass and do not judge it critically on the same standards that we judge other great wine regions.

In contrast to the work of the small “great growers” he highlights, many producers in Champagne practice viticulture and winemaking practices that would be considered anathema in fine wine estates across the globe–such as the extensive use of chemicals, excessively high yields, harvesting unripe grapes and mass adulteration in the winery.

Walters makes a lot of opinionated arguments and critical points that will certainly chafe some wine lovers the wrong way. But they do give you reasons to think.

Some Things I Learned

The journey through many of the smaller villages of Champagne and their different terroirs was very fascinating. While it wasn’t an academic exploration (like the Champagne section in The Wine Atlas), it was still interesting. The chapters (beginning with Part XVI) in the Aube (Côte des Bar) were my favorite. This region is considered the backwoods cousin of Champagne and is often ignored in favor of the more prestigious regions of Côte des Blancs, Montagne de Reims and Vallée de la Marne yet it may actually end up having the best terroir in all of Champagne. It certainly seems to be a hotbed for dedicated growers with a chip on their shoulders that are raising the bar on what quality Champagne is.

Trash In the Vineyard?

This doesn’t really jive with the luxury image of Champagne.

The most horrifying idea that Bursting Bubbles introduced me to was the concept of “boues de ville“, the (thankfully now discontinued) practice of literally using city garbage to fertilize the vineyards of Champagne (Part VI). The thought of broken glass, batteries, plastic milk jugs and soda cans littering the vineyards of some of the most prestigious wines in the world made my jaw dropped and rushed me to Google where….yeah, this apparently happened from the 1960s till it was outlawed in 1998.

Getting geeky, I loved reading about Selosse’s “perpetual blend” inspired by the solera system of Sherry (Part X). For several of his Champagnes, Selosse keeps them in casks that he “tops up” with the new harvest every year while only bottling a small portion. So for example, the blend for his Champagne Substance started in 1986. This means that his recent release that was disgorged 05/2016 theoretically had wines from 19 vintages.

Walters’ cryptic snarkiness about a négociant running a tourist trap on the Avenue de Champagne in Epernay (which he wouldn’t name) had me playing detective to find out the identity of this mysterious Champagne house that supposedly made wines that taste like “battery acid plus sugar” (Part V).

Wines I Want to Try Because of This Book

One of the more enjoyable sections of Bursting Bubbles was when Walters dispelled the myth that Champagne is made from only 3 grapes (Myth V). I knew that there were other grapes permitted beyond Chardonnay, Pinot noir and Pinot Meunier but finding Champagnes that actually featured these obscure grapes was like trying to find a unicorn at the Kentucky Derby. But throughout the book Walters name drops several of these unicorns that I’m hunting for.

I had this Pierre Gerbais at a Champagne tasting featuring over 20 bottles and this was my runaway WOTN. It makes me eagerly want to find more Pinot blanc Champagnes.

Pascal Agrapart ‘Complantee’ – from the Grand Cru village of Avize, this wine has the 3 traditional grapes as well as Arbanne, Pinot blanc and Petit Meslier.

Aurelian Laherte ‘Les 7’ – This wine gets even geekier with adding Fromenteau (probably Pinot gris) to the 6 grapes used in the Agrapart.

Cedric Bouchard ‘La Boloree’ – 100% Pinot blanc from 50+ year old vines.

Vouette et Sorbee ‘Texture’ – 100% Pinot blanc with zero dosage.

Aubry ‘Le Nombre d’Or’ – a blend of six grape varieties with 3 g/l dosage.

Pierre Gerbais L’Originale – 100% Pinot blanc from vines planted in 1904. (SCORE! After getting this book and making this list, I had a chance to try this wine courtesy of a friend. You can read my 60 Second Review of it here.)

New Reading Recommendations I Got From This Book

One of my favorite things to do with books is to scour their references and notes section in the back to find new reading materials. Sometimes the author will make a direct recommendation in the book, as Walters did (in ‘Disclaimers’) for people looking for Champagne producer guides. The new additions that Bursting Bubbles added to my “To Read” list are:

Peter Liem’s Champagne [Boxed Book & Map Set]: The Essential Guide to the Wines, Producers, and Terroirs of the Iconic Region
Michael Edwards’ The Finest Wines of Champagne: A Guide to the Best Cuvées, Houses, and Growers
Tyson Stelzer’s The Champagne Guide 2018-2019: The Definitive Guide to Champagne
Becky Sue Epstein’s Champagne: A Global History
Thomas Brennan’s Burgundy to Champagne: The Wine Trade in Early Modern France
Kolleen M. Guy’s When Champagne Became French: Wine and the Making of a National Identity
Michel Bettane & Thierry Desseauve The World’s Greatest Wines
Andrew Jefford’s The New France: A Complete Guide to Contemporary French Wine
Gérard Liger-Belair’s Uncorked: The Science of Champagne

Final Thoughts

Regular readers know that I have a strong affinity for wines made by small, family-owned wineries. In my recent review of some LVMH (Louis Vuitton Moët Hennessy) Champagnes, I started it with the quote “You buy the big houses for the name, you buy the growers for the wine” , so I went into reading this book expecting to have a lot of sympathy with Robert Walters’ view.

But I found myself disagreeing with him more often than I agreed.

Worth Pondering Though

I don’t agree with his view that the use of dosage distorts the essence of “true Champagne” and that “toasty, biscuity” flavors are superficial, cosmetic notes and are not marks of “great Champagnes”. (Part VII).

I do agree that great Champagne should go with food.
This 2002 Lanson Noble Cuvee Blanc de Blancs spent 14 years aging on the lees and was bloody fantastic with Portuguese Pastéis de Bacalhau (fried salted cod).

I don’t agree that the bubbles in Champagne “get in the way” of appreciating the true quality of Champagne. That came from a quote of grower Cédric Bouchard (Part XX) and while, in the Epilogue, Walters says that he doesn’t agree with Bouchard that bubbles get in the way of terroir, he still highlights Bouchard point to say that, in his opinion, a “great Champagne must be a great wine first, and a great Champagne second.” This statement follows an entire book where he advocates serving Champagne at warmer temperatures, in large wine glasses and even decanted, while touting the positive benefits of minimizing the bubbles in Champagne.

In debunking the myth that flutes are the proper vessels for Champagne (something advocated by folks like Wine Enthusiast’s Jameson Fink), Walters says:

If you have a real wine in your glass, the kind of wine that I am advocating for in this book, it deserves a real wine glass that will showcase the quality that is on offer. — Robert Walters (Myth VIII)

What Makes Great Champagne?

In Walters’ view, great Champagnes are ones that can be served as still wines even after they’ve lost their bubbles. While I will confess that I’m curious enough to experiment more with intentionally decanting and degassing Champagnes, I can vividly recall numerous bottles of gorgeous Champagnes that I’ve enjoyed that tasted horrible warm or the day after when the bubbles were gone. The fact that those wines did not taste good as still wines is not reason enough for me to dismiss them as “not great Champagnes”.

While I agree with Walters’ main argument that we should judge Champagne and Champagne producers on par with how we judge other great wines in the world, I do not think it is required to shelve the uniqueness of Champagne to do so. The bubbles give me pleasure. Ultimately, that is what I look for in any wine–does it give me pleasure drinking it?

There were other areas that I found common ground in Bursting Bubbles. I fully support exploring the terroir of single vineyards and single village wines, instead of just cranking out millions of bottles of mass regional blends.

Top Shelf Gummy Bears Though…

There is so much Dom Perignon flooding the market that they are literally turning it into gummie bears.
It’s hard to see this happening with a Chateau Margaux or a Corton-Charlemagne.

An astute point that Walters make is that in most great wine regions, a mass regional blend would be at the bottom of the quality pyramid like an AOC Bourgogne or Bordeaux Supérieur. But in Champagne, you can make 5 million bottles a year of Dom Perignon sourced from hundreds of vineyards across at least 21 villages and it is called a “prestige cuvee”. Wine drinkers should start thinking more critically about where their Champagne is coming from and who is making it.

So while I understand Walters’ point that “Champagne should be considered a wine first and a sparkling wine second”, I’m going to part ways with him when it comes to separating the sparkling from the wine.

I can easily find great Burgundy, great Bordeaux, great Rieslings and the like. The world is awash with great still wines. But when it comes to Champagnes, and yes, I believe there are great Champagnes, I don’t want my bubbles to burst.

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