exodus (03/29/83)
The Zinfandel Zinfandel is California's own red table wine. Little is grown any where else in the world. Of uncertian European origin, the histori- cally controversial grape has been traced from New England to California as early as 1850. It was among the vinifera varieties fundamental to the dramatic improvement of California wines in the late 1800's. It thrives in North Coast vineyards and in the San Joaquin Valley. Vines are of moderate vigor, rarely reaching large size. Leaves are broad, deeply segmented and somewhat like Cabernet Sauvignon. Compact clusters, usually double, and weigh about three quarters of a pound. Berries are medium large, round to oblate, reddish to black, have a rusty blotch at the apex, and are thin-skined and juicy. Maturity is mid-season and the yield is about four to seven tons per acre in coastal vineyards, five to nine tons inland. The wine is light to medium in color and body, with its own distinctive, fruity, raspberry-like flavor. Zin- fandel can profit by cask and bottle aging well beyond five years. Zinfandel rightfully has an avid following of fanciers-and its own fan club in England. When young it has a captivating bouquet remin- iscent of raspberries. Although considered a Claret, it is sometimes compared to Burgundy's Beaujolais. Serve at room temperature, or slightly cooled (63 to 73 degrees), with all meats, cold cuts, pasta and cheese. Defn: VINIFERA (Vitis Vinifera;pronunced VY-tus Vuh-NIFF-er-uh), Species of grape with origin near the Caspian Sea. It is the "European wine grape", cultivated for about 5,000 years. About 5,000 varieties or derivatives (cultivars) are known and have bin named. Vinifera flavors are milder than those of Native American species.
exodus (03/31/83)
The Petite Sirah The true identity of Petite Sirah in the U.S. is unresolved, but the grapes are believed to be from those of the Rhone Valley in southern France. It is possibly the same as the Shiraz and most likely of ancient Persian origin. Hermitage wines of France derive their char- acter from the Petite Sirah. Cultivation in California is generally limited to the north, although some are grown in other areas, and mini- mally in other states, with similar climates. Petite Sirah wine is very dark red. High tannin makes it long lived. It must be well aged to develop a rich, velvety, highly perfumed character. Vines are moderately vigorous with loop-segmented leaves. Berries are medium-large and black with a silvery bloom, soft-fleshed, juicy and tough-skinned. Clusters are long and tightly packed. Harvest is usually in early October, yielding seven to twelve tons per acre. Although previously in red blends, Petite Sirah is now recog- nized as its own unique red varietal wine. Romantics will name Petite Sirah as most likely the wine of the Rubaiyat of Ohmar Khayyam. Its earthy, fruity, crisp taste, deep purple- ruby hue and spicy bouquet of freshly ground pepper get passionate ad- herents. Allow to breathe 30-60 minutes, serve at room temperature (62 to 65 degrees) with dark meats and game. In burgundy style bottle.
exodus (04/06/83)
The Chenin Blanc Chenin Blanc is one of the most widely made and highly popular white varietal wines in America. You may occasionally see it labeled as Pinot de la Loire or White Pinot. In the middle Loire region of France, as in the U.S., it used to make both table and sparkling wines. It is heavily grown in California and is also cultivated in the Pacific North- west. Chenin Blanc wine has a fruity-floral aroma which is emphasized if it is not extremely dry. The color ranges from a pale straw to medium gold, occasionally with traces of green. It is one of the best California white wines. Chenin Blanc grows vigorously on sandy loam or clay loam soils and leaf out early. Leaves are broad and segmented. Berries are medium size, juicy, and tough-skinned. Clusters are medium size, long and conical, winged and sometimes double. Harvest is mid-season~mid-September to mid-October. In cool to moderatly warm growing regions the yield is a consistant five to eight tons per acre, with good acid to sugar balance. When in doubt, go for Chenin Blanc. It's always pleasing, fruity and refreshing. Sometimes has aromas hinting of melon, orange blossoms, newmown grass. Best when not subject to long aging (2-4 years). Serve cool or chilled (43 to 50 degrees) with salads, seafoods, fowl, light meats and delicate cheese dishes. Look for it in the Burgundy style bottle. DEFN: Loam;(prounced 'lOm) 1;a mixture composed chiefly of moistened clay 2; a soil consisting of a friable mix- ture of varying proportions of clay, slit, and sand.