Complicated Grapes: 2007 Reininger Carmenere
Carmenere is one tricky wine. You know all about how it fooled everyone into thinking it was extinct after the huge Phylloxera plague, and then how it masqueraded as Merlot until it was revealed in Chile (if not, catch up here). But that’s not the end of it. Although our Carmenere grapes are from the Walla Walla AVA, they are not from Washington. Our Carmenere grapes are from the Seven Hills Vineyard which is located in Oregon.
The Walla Walla AVA is located mostly in Washington, but extends into the northeast corner of Oregon. But before we discuss the Walla Walla AVA in particular, let’s do a quick refresher on AVA’s in general. For those of you that don’t know, AVA stands for American Viticulture Area, and is a clearly defined wine grape growing region. AVA’s are defined by the Alcohol and Tobacco Tax and Trade Bureau of the United States Department of treasury. The regions are segregated based upon geographic features rather than state or county borders. AVA’s are similar to European wine regions called appellations of origin. Unlike the strictly regulated appellations of origin, AVAs only specify that 85% of the grapes used in a wine labeled with the AVA be from the AVA, not the type of grapes grown, wine making methods or crop yields.
Even though it sounds counter intuitive, because AVAs are not defined by state boundaries, our Walla Walla AVA grapes are from Oregon. The Seven Hills Vineyard’s unique growing conditions lend to the vibrant, spicy flavors of our Carmenere. Order the 2007 Reininger Carmenere here.
Chocolate Dream Cookies and Reininger 2007 Merlot
One of the most distinctive flavors of a good Merlot is cocoa powder and chocolate. Perhaps this helps explain why Merlot is so popular and widely-consumed. After all, who doesn’t like a hint of chocolate every now and then? Cocoa adds a bit of depth and sophistication to the typically red-fruit flavors of Merlot. Our absolute favorite way to bring out the chocolate notes in the 2007 Reininger Merlot is with our Chocolate Dream Cookie Recipe.
We’ve made these cookies for countless Reininger parties, and our wine club members think they’re to die for! We guarantee it will become an instant favorite in your recipe rotation. Just try not to eat the whole batch before you get a chance to open the Merlot! We told you all about the flavors of the 2007 Reininger Merlot earlier, but in short, these cookies are crackly on the outside, and velvety smooth on the inside. The bittersweet chocolate is rich and not too sweet, and pairs beautifully with the complexity and smoothness of the Merlot.
Chocolate Dream Cookies, from Festive Occasions, by Chuck Williams & Joyce Goldstein
Makes 48 large cookies, but we think smaller is better, as they pack a powerful chocolate punch!
Preheat oven to 350 degrees F
Ingredients
2 cups flour
3/4 cups sifted cocoa powder
2 tsp. baking powder
1 tsp. salt
1 cup unsalted room temperature butter
1 cup packed brown sugar
1 cup white sugar
2 tsp. vanilla
2 eggs
6 oz. coarsely chopped bittersweet chocolate (we prefer bars as chips can be waxy)
Line 2 baking sheets with parchment paper.
Sift flour, cocoa, baking powder and salt together in a medium bowl. In a large bowl, beat butter and sugars together until fluffy. Add vanilla and eggs to the sugar mix and beat well. Slowly stir in the flour mix until incorporated, then fold in chocolate chunks. Drop the cookies by teaspoon onto prepared baking sheets. Bake until cookies are puffed and set but still chewy, about 8-10 minutes. Let cool on racks.
The Secret to Serving Perfect Chardonnay: 2010 Helix Chardonnay
Chardonnay is such a beloved and standard varietal. Chardonnays from brands like Rambauer and Kendall Jackson have become the drink of choice for many white wine lovers, particularly for women. It’s easy to love this grape, a good Chardonnay produces wine with such smooth drinkability. Furthermore, there are many styles of Chardonnay, leaving room for a variety of preferences and allowing for exploration. Despite the popularity of this varietal, many drinkers make a fundamental mistake that holds the wine back from its true potential. It’s funny how something so small can make such an impact upon the flavors of a wine.
The most common mistake amongst Chardonnay drinkers is serving the wine at the wrong temperature. In general, many people tend to over-chill their white wines, leading to a refreshing wine with masked flavors and bouquets (a good tip if your wine isn’t of very good quality). On the flip side, white wines served too warm will taste alcoholic and flabby. A good general rule of thumb for wine chilling coms from Ursula Hermacinski, the former Christie’s wine auctioneer, who said “Twenty minutes before dinner, you take the white wine out of the fridge, and put the red wine in.”
For those of you that would like to get a little more specific, here’s a little more detail. Chardonnay, and other full-bodied, high quality whites, taste better at the classic cellar temperature, which is 55 degrees. In order to mimic the cellar temperature in your own home (unless you have your own handy humid, cool underground cellar), stick Chardonnay in your fridge an hour and a half before serving, and pull it out 20 minutes before serving.
But don’t take our word for it, do a little experimenting of your own! There is no better way to discover the importance of wine temperature than to try it for yourself. First, order a bottle of the 2010 Helix Chardonnay here, then chill your wine for an hour and a half. Pull the wine from the fridge and immediately pour yourself a taste. Take some time to smell the aromas and really notice the flavors. Put that same glass back in the refrigerator and use it as a comparison glass, keep the rest of the bottle out to warm up. Wait another 10 minutes or so and then try a glass from the bottle as it warms back up to room temperature, comparing it to the chilled glass in the fridge. Repeat as often as you want! This little exercise will teach you the importance of properly chilled wine, and let you discover your favorite temperature.
Hidden Treasure in the Walla Walla Valley: 2007 Reininger Carmenere
A Chilean Carmenere Vineyard
Remember our post where we talked about the fascinating history of Carmenere? We told you all about how the grape varietal was one of the star blending varietals back in Bordeaux before the Phylloxera plague of 1867. After Phylloxera swept through Bordeaux and many wine growing regions of the world, most wine makers thought Carmenere was a lost varietal. Fortunately for us, they were wrong!
As it turns out, Carmenere vines were alive and well, producing some pretty unusual “Merlot”. Noticing the distinctive qualities of Merlot emerging from Chile, a man named Jean-Michel Boursiquot, a professor from the Montellier’s school of Oenology, decided to investigate this overly spiced, bold variety of Merlot coming out of Chile. After extensive DNA testing, Bourniquot announced in 1994 that much of the Chilean Merlot was unusual and distinct due to the fact that it was actually the long lost Carmenere, not due to unique growing conditions. Wine makers around the world rejoiced to have reclaimed this extinct grape.
Once they determined that Carmenere was alive, phylloxera free, and thriving in Chile, the next question was how it got there in the first place. It is known that growers in 19th century Bordeaux frequently sent cuttings to Chile. These exported cuttings were typically Merlot, but obviously, whether by accident, or intention, Carmenere cuttings were mixed in. Entire vineyards were planted with Carmenere and mislabeled as Merlot. Up to 50% of the total Chilean “Merlot” volume in the 20th century was actually Carmenere. The natural boundaries and light rainfall in Chile helped protect Carmenere from the Phylloxera invasion that devastated most of the varietal abroad. Mislabeled Carmenere has also been discovered in Italy, though in much smaller quantities than in Chile.
Today, Carmerere thrives in Chile, the Walla Walla Valley of Washington, and California. Carmenere grapes grow best in areas with long growing seasons and moderate-warm climates. The grapes suffer if exposed to too much rain or irrigation water.
We love the dramatic story of Carmenere: a prestigious varietal devastated by Phylloxera, thought to be lost forever, only to be rediscovered centuries later in Chile! Join us in toasting this fantastic wine with a bold taste to match its exciting history. Order the 2007 Reininger Carmenere here (link).
The Taste of Perfection: 2007 Reininger Merlot
The beloved varietal of Merlot has proven its worth for centuries. Although steeped in deep history, Merlot remains relevant and popular today. As you know from our previous post, Merlot is one of the classic Bordeaux noble grape varieties. The title of noble grape was not bestowed lightly. In order to be considered a noble grape, a grape had to be both versatile, able to be grown all over the world, and produce quality wine without blending with other varietals. Despite its fantastic flavor and potential, Merlot was mainly used as a blending varietal until the 1970′s, when a Californian winemaker decided to turn the varietal into a star. Merlot really took off in the 1990′s following the “60 Minute” report on the French Paradox, which we talked about earlier. Merlots were often the chosen varietal for people looking to find an approachable, delicious red wine.
Although Merlot has long been noted for its easy drinkability, don’t think that means a lack of complexity! Letie Teague of Food and Wine Magazine explained “the best Washington Merlots combine the ripe, lush fruit of the New World with the structure and acidity of the Old World, resulting in complex, well-balanced wines.” Not to toot our own horn, but the Reininger 2007 Merlot is a perfect example of this. Reininger Merlot’s have been winning award and getting top scores ever since we started making them. You can read the whole list here, but we’ll sum it up to say that our Merlot’s consistently score points of 90 or above from sources such as the Wine Advocate, Wine Spectator and Wine Enthusiast.
Our 2007 Merlot is nothing short of the epitome of Walla Walla’s best. The 2007 Reininger Merlot’s lush aromas of mixed red berries and smoke swirl out of the glass, melding with a bouquet of rose petals, thyme and lavender. Flavors of spices, cherries, red licorice leap onto your palate, fading to leave a velvety chocolate finish. This deep medium-full bodied red will mesmerizes with mouth-watering acidity.
2007 Reininger Carmenere and Curry Beef Kabobs
We’ve told you a bit about the history and taste of Carmenere, and now that you’ve had a bit of time to order a bottle, we want to give you the perfect pairing suggestion. Wine writer Andrea Immer describes the grape as, “smoky heady, (with an) almost meaty-balsamic character”. Think of it as a “compatriot” to Cabernet Sauvignon and Merlot. While the Reininger 2007 Carmenere can certainly be enjoyed on its own, it is a delicious food wine. Carmenere is medium weight with well balanced structure and acidity, and is particularly delicious with dishes using strong herb or spice tones, and meats.
In 2010, Wines of Chile of the United Kingdom launched a public relations campaign aimed at promoting Carmenere and Indian Cuisine, and we think they’re definitely on to something great! Carmenere is a good match for light to moderately spiced Indian food, especially those using curry, tumeric, coriander, cinnamon, etc. These traditional spices work nicely with the herbal characteristic that is typical of most Carmenere. Carmenere also pairs nicely with beef and peppers and is a great wine for Spring, Summer, and Fall grilling! This kabob is great as both an appetizer or entree, and may be served warm or at room temperature.
Beef Kabobs with Curry Marinade
Adapted from Talk With Your Mouth Full, by Dan Smith and Steve McDonagh
Serves 4
1 1/2 – 2 pounds beef tenderloin, or beef sirloin, trimmed and cubed
1 red bell pepper, seeded and diced large
1 green bell pepper, seeded and diced large
8 white mushrooms, wiped clean and stems trimmed
1 red onion, diced large
2 tablespoons chopped Italian parsley leaves
1 tablespoon chopped garlic
2 teaspoons dried oregano
1 teaspoons onion powder
2 teaspoons curry powder
1 teaspoon ground cinnamon
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 cup olive oil
Zest of 1 lemon, plus 2 tablespoons lemon juice
8 (10-inch) wooden skewers, soaked in water for 30 minutes
Directions
Thread a piece of green pepper onto the skewer. Follow it with a cube of beef, a couple of pieces of red onion, another piece of beef, a piece of red pepper and cap it with a mushroom. Repeat the process with the rest of the skewers. Set all of the kabobs into a roasting pan in one layer and set aside.
Place the remaining ingredients in a medium sized bowl and whisk until well incorporated. Pour the mixture over the kabobs and refrigerate 1 hour (up to 2-4 hours.)
Preheat an outdoor charcoal or gas grill to high heat. Place the kabobs on the grill and cook 3-5 minutes per side. Remove and serve immediately or let cool, pack them up and take on a picnic.
A Stylish Choice: 2010 Helix Chardonnay
Here at Reininger Winery, we make a couple of Chardonnays, so let’s start with some background information on Chardonnay. First, it grows nearly everywhere in the wine world: cool climates and warm climates; Northern Hemisphere and Southern Hemisphere. Second, Chardonnay can vary immensely depending on the terroir and climate. Third, Chardonnay can be manipulated into a variety of styles, offering something for every palate.
As an example of how terroir or growing conditions effect the style of Chardonnay, we will discuss the 2010 Helix Chardonnay. The 2010 Helix Chardonnay, produced by Reininger Winery in Walla Walla, is made from grapes sourced from two Washington Vineyards: Stillwater Creek and Birch Creek. Stillwater Vineyard is located in the Frenchman Hills on the Royal Slope of Washington State’s Columbia Valley and Birch Creek Vineyard is located in the Walla Walla Valley. During the grape growing season, Eastern Washington boasts warm summer days followed by cool nights, ensuring that grapes ripen fully while retaining ample natural acidity. Because of its northerly location, Washington receives up to two more hours of sunlight per day during the growing season than California’s North Coast. More sun means more flavor development; low precipitation and low humidity minimize rot, mildew, disease and pest problems in the vineyards. Daily temperatures can fluctuate as much as 40-50 degrees during the growing season, and it is this swing which retains the grape’s natural acidity and fresh fruit flavor. Relatively cool nights lock in the acids and flavors while warm days ensure that the grapes ripen slowly without excessive sugar development.
Now let’s digress a bit… Chardonnay style is also impacted by wine making techniques, or what happens once the grapes are harvested. The three most common manipulations are malolactic fermentation, the addition of yeast, and contact with oak. We’ll tell you all about the details of malolactic fermentation soon, but for now just know that it’s a process that gives Chardonnay a butter aroma and soft texture. The addition of yeast lends Chardonnay complexity. The last, though certainly not least employed manipulation is the use of oak. Traditionally, wine came in contact with oak when it was aged in oak barrels. Though barrel aging is still frequent today, some wine makers simply add oak chips into stainless steel casks. The use of oak can either enhance or dominate the flavors of Chardonnay, so judicious use is paramount. When used artfully, oak can create lovely tones of spice, vanilla, nuttiness or toasty qualities. When oak is overused, it can obliterate the more delicate flavors of Chardonnay, and in doing so, mask a large variety of shortcomings.
Back to the 2010 Helix Chardonnay: Eighty percent of the Helix Chardonnay grapes were aged in stainless steel, and the remaining twenty percent in French oak. Stainless steel allows the wonderful natural acidity of the 2010 Helix Chardonnay to shine through and highlights the flavors of tart pear, guava and pineapple. The skillful addition of oak enhances the lush mouthfeel, rounds out the acidity and ties together the fruit flavors with a hint of butterscotch. You can order a bottle of the 2010 Helix Chardonnay here.
We’ll tell you more about the different styles of Chardonnay soon, including more details on the ever fascinating process of malolactic fermentation!
A Paradoxical Star: Reininger 2007 Merlot
There’s nothing contradictory about why wine drinkers across the globe love Merlot. Good quality Merlot, such as the Reininger 2007 Merlot, is lush and fruity, easy to drink and savor. Despite its renown and popularity today, Merlot was not a well-known in the United States until the 1970′s. As discussed previously (link to Bordeaux blog), Merlot was traditionally produced in Bordeaux as a blending wine, a key component, though by no means the only star of French “Bordeaux”. In the 1970′s, the Californian Louis M. Martini Winery initiated the trend to bottle and market Merlot as a single varietal. The wine was well received by those looking for a drinkable, approachable red.
Although Merlot was well-liked, it was in the early 1990′s that the varietal launched to the superstar status it maintains today. The catalyst to this boom in popularity was the 60 Minutes television report of the “French Paradox”. Scientist’s had discovered that despite the high-fat diets often consumed in France, they had over-all lower levels of heart disease. The explanation was partially attributed to the population’s frequent consumption of red wine. The presence of resveratrol and poplyphenols in red wine resulted in a reduction of fat levels. Not surprisingly, this prescription was very well received by Americans, who rushed in droves to apply the wisdom of the French. Due to it’s easy, smooth drinkability, Merlot was often the red wine of choice.
As demand quickly rose, increasing numbers of Merlot grapes were planted in California to boost supply. Subsequent over-planting and increased production of Merlot led to a decrease of California quality levels, and many flat and uninspiring Merlots made their way into the marketplace. Furthermore, although Merlot ripens best in cooler climates, the vast majority is raised in California’s warm Central Valley. Merlot with more character is produced in California’s North Coast wine district, bit it is often very expensive and limited in supply.
Walla Walla and Columbia Valley growers joined the craze of the 1980′s, and for good reason: Washington’s cooler climate is ideally suited to growing Merlot. Today it is arguably Washington’s most important red grape. The quality and consistency of Washington Merlot has raised the bar, and consumers are becoming more discerning. The Reininger 2007 Merlot is one such wine that emphasizes traditional quality, with zingy acidity and concentrated flavors. The Walla Walla Valley is an amazing place to grow Merlot, probably the best outside of Bordeaux (we’ll tell you more about that soon), and lends itself to the production of sumptuous Pomerol-esque Merlots.
So be discerning in your Merlot selection. Wine stores and grocery stores are filled with variety, and it can be hard to avoid the more lackluster Merlots. We might be biased, but the Reininger 2007 Walla Walla Valley Merlot is a true star, full of fantastic, vibrant flavors and aromas.
Burgundian Legacy: The Helix 2010 Chardonnay
A Côtes d’Or Vineyard
On Wednesday, we talked about the grape darling of Bordeaux, Merlot, but today’s wine of focus is a true star of Burgundy. The Chardonnay grape, as found in the Helix 2010 Chardonnay, was historically cultivated in Burgundy, and remains a staple varietal there today. The sumptuous flavors of the Helix 2010 Chardonnay from Washington’s Columbia Valley bring to mind classic Burgundian Chardonnays.
Bordeaux and Burgundy are two of the most distinguished wine producing regions of France. The two regions have a long-standing rivalry, both claiming to produce the best wines in the country. The variant styles of wines produced in Bordeaux and Burgundy developed mainly due to differences in terroir and consumer demand. While the cultivation of grapes in Bordeaux was mainly shaped by their export market, the wine of Burgundy were sold mainly within France, to Paris and the French court. Because the wines only had to withstand a relatively short journey, Burgundian wines could be more delicate and sensuous. For this reason, Burgundy’s wine makers often focused on Chardonnay, a lush white wine.
Today, Chardonnay continues its important presence on the Burgundian wine scene. The best modern Burgundian Chardonnays are aged in oak barrels while less expensive wines are aged in stainless steel. The most renowned and praised Chardonnays come from the Côtes d’Or subregion of Burgundy. The Côtes d’Or Chardonnays are widely acknowledged to be the most powerful, complex and long-lived white wines in the world and are priced as such. Though Chardonnay has long been cultivated and treasured in the Côtes d’Or, the worldwide Chardonnay fever of the 1980′s resulted in a one-quarter increase of Chardonnay plantings, and an additional one-third increase in the 1990’s. Despite the spike in Chardonnay plantings, Pinot Noir vines still outnumber Chardonnay on the Côtes d’Or by more than three to one.
Although Chardonnay was traditionally cultivated in the Burgundy region of France, it is exceptionally well suited to the terroir of Washington’s Columbia Valley and thrives there today. We’ll tell you more about the Helix 2010 Chardonnay soon, but for now you can order it here.
P.S. If you want to know more about the titillating age-old rivalry between Bordeaux and Burgundy, check out Bordeaux/Burgundy: A Vintage Rivalry by Jean-Robert Pitte.
The Steamy Reininger 2007 Carmenere
Before we get too carried away and reveal the rest of the tantalizing and mysterious tale of Carmenere, we need to share the most important details with you. As fantastic as the history of Carmenere is, and let’s be honest, it reads more like a novel than a true story, it’s even better when read while enjoying a glass of the Reininger 2007 Carmenere, from Seven Hills Vineyard in Walla Walla. We’ve always found that the best way to study a wine is to taste it. Something about having the wine in hand, admiring the deep color, tasting the flavors and smelling the aromas really allows the story to make a lasting impression. While the history of Carmenere will appear soon, today the focus is on the seductive Reininger ’07 Carmenere.
The Reininger 2007 Carmenere is comprised of 100% Carmenere grapes from the Seven Hills Vineyard, in the Walla Walla Valley. It was aged in French oak, and bottled in 2009. Our national sales manager, Justin Vajgert provided the following tasting note:
“Like a steamy Danielle Steele novel, our Carmenere is bound to make your heart race. Aromas of forbidden stewed fruits, fresh, decadent strawberries, and spicy black pepper pique your interest as you then delve deeper into the big, ripe, blackberry, rich black cherry, and peppercorn on your tongue. Swoon over the incredibly smooth mouthfeel as the flavors coat your tongue and coax you into ecstasy.”
Our Reininger 2007 Seven Hills Carmenere is every bit as exciting as the history of the Carmenere grape itself. This Carmenere is to die for, so order a bottle here to savor while you learn all about the history, flavors, and facts of Carmenere. We promise to give you some amazing food pairings soon, check the blog soon!
If you missed the initial history of Carmenere, you can catch up here.
