MADEIRA WINE

 Madeira wine is a fortified wine produced on the Portuguese island of Madeira, located in the Atlantic Ocean off the coast of Morocco. The wine has a long and fascinating history, dating back to the 15th century when Portuguese explorers first began to cultivate vines on the island. Over time, Madeira wine has become renowned for its unique taste, longevity, and versatility.

Madeira wine is made from a blend of different grape varieties, including Tinta Negra, Verdelho, Bual, and Malvasia. The grapes are grown on steep terraces on the island's volcanic soil, which imparts a unique mineral character to the wine. After the grapes are harvested, they are crushed and fermented to produce a dry, acidic wine. The wine is then fortified with a neutral grape spirit, which raises the alcohol content and stops the fermentation process.

One of the unique aspects of Madeira wine is that it is intentionally oxidized, which gives it its characteristic nutty, caramelized flavor profile. To achieve this oxidation, the wine is heated and exposed to oxygen for an extended period, sometimes up to 20 years or more. This process also gives the wine its remarkable longevity - Madeira wine can remain drinkable for centuries if stored properly.

There are four main styles of Madeira wine: Sercial, Verdelho, Bual, and Malmsey. Sercial is the driest style, with a pale golden color and a crisp, citrusy flavor. Verdelho is slightly sweeter, with a medium amber color and a complex, spicy character. Bual is even sweeter, with a rich, nutty flavor and a dark amber color. Malmsey is the sweetest style, with a deep mahogany color and a luscious, caramelized taste.

Madeira wine is a versatile wine that can be enjoyed in many different ways. It can be served as an aperitif, paired with savory snacks such as olives or nuts. It also pairs well with desserts, particularly those that are caramel or chocolate-based. Madeira wine can also be used in cooking, particularly in sauces and marinades for meat dishes.

In conclusion, Madeira wine is a unique and fascinating wine with a rich history and a distinctive flavor profile. Its intentional oxidation and fortification make it one of the most long-lived wines in the world, while its versatility makes it a favorite of wine enthusiasts and food lovers alike.

Winemaking

 Wine manufacturing, also known as winemaking, involves several steps that are essential in producing a quality wine. Here are the basic steps involved in the process of wine manufacturing:

Harvesting: Grapes are harvested when they are fully ripe, usually during late summer or early fall. The timing of the harvest is crucial, as it can affect the quality of the wine.

Crushing and Pressing: After the grapes are harvested, they are transported to the winery and crushed to extract the juice. The juice is then placed in a press, which separates the juice from the skins, seeds, and other solid materials.

Fermentation: The extracted juice is then transferred to stainless steel tanks or oak barrels to undergo fermentation. Yeasts are added to the juice, which converts the sugar in the juice into alcohol. This process can take anywhere from a few days to several months, depending on the type of wine being produced.

Clarification: After fermentation, the wine is cloudy and contains sediment, which needs to be removed. The wine is clarified through a process called racking, which involves transferring the wine from one container to another, leaving behind the sediment.

Aging: After clarification, the wine is aged to allow the flavors to develop and the tannins to soften. This can take anywhere from a few months to several years, depending on the type of wine being produced.

Bottling: Once the wine has aged to the desired level, it is bottled. During this process, the wine is usually filtered to remove any remaining sediment.

Corking: After the wine is bottled, a cork is inserted to seal the bottle. The cork allows the wine to breathe and age further, and it also helps to prevent oxidation.

Labeling: The final step in the wine manufacturing process is labeling. The wine is labeled with the name of the winery, the type of wine, the vintage, and other relevant information.

Overall, wine manufacturing is a complex process that requires careful attention to detail and a deep understanding of the factors that contribute to the quality of the wine. From harvesting to labeling, each step in the process plays a critical role in producing a wine that is delicious, complex, and satisfying to drink.

Wine Legend: Jaboulet, La Chapelle Hermitage, 1961

Wine Legend: Jaboulet, La Chapelle Hermitage, 1961, Northern Rhône, France

Bottles produced 10,000

Composition 100% Syrah

Yield (hectolitres/hectare) 8hl/ha

Alcohol level 12.9%

Release price 10 French francs per bottle

Price today £9,180 per bottle (average price on Wine-Searcher.com)

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A legend because…

While Paul Jaboulet and Gérard Chave are easily the most prestigious producers from the 134-hectare Hermitage AC, no wine has enjoyed the acclaim attached to the La Chapelle 1961. Its power and harmony were apparent from the start, and for decades the wine has been a star at auction. In the 19th century, wines from Hermitage had routinely been used to beef up lacklustre vintages from Bordeaux, but in the 20th century many vineyards were neglected. The recognition given to La Chapelle 1961 helped to kickstart interest in the great granitic vineyard and its wines. US critic Robert Parker has described it as ‘one of the three or four greatest red wines I have ever tasted’.

Looking back

The Jaboulet business was deeply rooted in family. At least four members, brothers and cousins, were involved in both the winemaking and commercial side. A highly consistent négociant business, as well as being a producer from its own extensive vineyards, led to Jaboulet becoming the most visible of the great Rhône houses. In the 1980s and 1990s accidents and premature deaths seem to have robbed the house of its former dynamism and, in 2006, Jaboulet was bought by the Frey family, owners of Champagne house Billecart-Salmon and of Château La Lagune in Bordeaux.

The people

The wine was made under the supervision of Louis Jaboulet, who retired in 1976. His better-known son Gérard would only have been 19 at the time.

The vintage

The granitic hill of Hermitage is always an exceptionally hot site. In 1961, a warm spring gave the vines a head start, but rain in June severely diminished the potential crop. Thereafter, conditions were ideal until the completion of harvest. Extensive coulure (the failure of grapes to develop after flowering) led to unusually low yields.

The terroir

The Jaboulets have long been major vineyard owners on the hill of Hermitage, owning 19ha of Syrah and 5ha of Marsanne and Roussanne, yielding, in a normal vintage, about 7,500 cases. The lion’s share of the Syrah vines lie within the Le Méal sector, but with significant parcels in other prized sites such as Les Bessards. An average age of 40 years is maintained for the Hermitage vines. There is no actual parcel known as La Chapelle, however; the name refers to the small chapel perched on the hill. The wine is a Syrah blend from the different parcels.

The wine

From 1989 onwards, Jaboulet produced a second wine from Hermitage (Le Pied de la Côte) in addition to La Chapelle. In 1961 there would have been no such selection, other than a rejection of substandard fruit in the vineyard. The grapes were trodden by foot and fermented with indigenous yeasts in large, open wooden vats. Although destemming became routine in the 1980s, it is probable that about half the stalks would have been retained in 1961, contributing to the wine’s robust tannins. The finished wine would have been aged for about 18 months mainly in vats, and a very small proportion of barrels, including some made from chestnut wood. It would have been bottled without filtration.

Read more at http://www.decanter.com/learn/wine-legend-jaboulet-la-chapelle-1961-369886/#v8FwsySkhIpIVa5Y.99 

Source:http://www.decanter.com/learn/wine-legend-jaboulet-la-chapelle-1961-369886/

WINE TERMINOLOGY

Winemakers and wine writers use a variety of descriptions to communicate the aromas, flavors and characteristics of wines. Many of the terms seem familiar and natural, yet others are less clear. Use this glossary of common wine terminology to help you better understand and describe the wines you enjoy.

Acidity The presence of natural fruit acids that lend a tart, crisp taste to wine

Aroma Smells in wine that originate from the grape

Astringent Bitter; gives a drying sensation in the mouth

Balanced All components of the wine are in harmony

Barrel Fermented White wine that is fermented in an oak barrel instead of a stainless steel tank

Body The weight and tactile impression of the wine on the palate that ranges from light to heavy/full

Bouquet Smells from winemaking, aging and bottle age

Buttery Rich, creamy flavor associated with barrel fermentation

Character Describes distinct attributes of a wine

Chewy Wine that has a very deep, textured and mouth-filling sensation

Clean Wine without disagreeable aromas or tastes

Closed Wine that needs to open up; aging and/or decanting can help

Complex Layered aromas, flavors and textures

Cooked Wine that has been exposed to excessively high temperatures; spoiled

Corked Wine that has been tainted with moldy smells or other obvious flaws from a bad cork

Delicate Light, soft and fresh wine

Dry No sugar or sweetness remaining; a fruity wine can be dry

Earthy Flavors and aromas of mushroom, soil and mineral

Elegance A well balanced, full wine with pleasant, distinct character

Finish The final impression of a wine on the palate; ranges from short to long

Firm Texture and structure of a young, tannic red

Flabby/Flat Lacking in acidity, mouth-feel, structure and/or texture

Fleshy A soft textured wine

Flinty A mineral tone, aroma or flavor

Floral Flower aromas such as rose petals, violets, gardenia or honeysuckle

Fruity Obvious fruit aromas and flavors; not to be confused with sweet flavors such as berries, cherries and citrus

Full-Bodied Rich, mouth filling, weighty-textured wine

Grassy Aromas and flavors of fresh cut grass or fresh herbs

Green Unripe, tart flavors

Hard Texture and structure that hinders flavor

Herbaceous Grassy, vegetable tones and aromas

Lean Wine is thin and tastes more acidic than fruity

Legs Teardrop impressions of alcohol weightiness that are visible on the inside edges of a wine glass

Light-Bodied A wine with delicate flavors, texture and aromas

Lively Young, fruity and vivacious flavor

Malolactic Conversion of hard, malic acid (green apple flavors) in wine to soft, lactic acid (rich, butter flavors)

Medium-Bodied A wine with solid, but not rich weight and texture

Nose The smell of a wine; aroma

Oak Aromas and flavors contributed during barrel fermentation and/or aging such as vanilla, caramel, chocolate, smoke, spice or toast

Off-Dry (Semi-dry) Very low levels of residual sugar remaining in the wine

Rich Weighty flavors and texture

Round Smooth flavors and texture; well-balanced

Smoky/Toasty Aromas of smoke and toast imparted by fired barrels

Sweet Wines that have a higher concentration of sugar after fermentation

Tannin A drying, astringent sensation on the palate that is generally associated with heavier red wines

Terroir French word reflecting the expression of soil, topography and climate in a wine

Thin Wine is unpleasantly watery and lacks flavor and texture

Vegetal Herbal, weedy aromas and flavors

Velvety Smooth-textured with deep, rich aromas and flavors

Vintage Year that grapes were harvested and fermented to make a wine

BURGUNDY WINES

Agnès et Marcel Durand Red Wine
strong rubyred color, fruity, light menthol smell, fine tannins, full body
  Agnès et Marcel Durand  Beaujolais-Villages

 Aimée-Claude Bonnetain Red Wine
blue red color, scent of red fruit and spices, well structured, balanced, fruity, long, typical, ...
  Aimée-Claude Bonnetain  Côte de Brouilly

 Alain Chatoux Vieilles vignes Red Wine
clar, dark orange red color, notable scent of red fruit with alcoholic notes, aromas of currant j...
  Alain Chatoux  

 Alain Michaud Red Wine
delicious, deep orange-red color with bright red reflexes, smells of faded roases, spices, coffee...
  Alain Michaud  Brouilly

 André Depardon La Madone Red Wine
dark red color, intense raspberry scent, full, fine, balanced, long flavor, rounded
  André Depardon  Fleurie

 André Méziat Red Wine
clear, intense red color, strong scent of vineyard peaches and cherries, full-bodied, rich, soft,...
  André et Monique Méziat  Chiroubles

 Belvedere des pierres dorées White Wine
shining yellow color, complex scent of rhubarb, and strawberries, lively, open, good composition
  Cave coop. Beaujolaise  

 Bernard Broyer Red Wine
deep ruby red color with purple reflexes, expressive scent with citrusfruit, red fruit, and spice...
  Bernard Broyer  Juliénas

 Bernard Jomain Red Wine
intense red color, almost blue, elegant nuances of black currants, strong, rustic
  Bernard Jomain  Brouilly

 Bernard Lavis Red Wine
intense ruby-red color, smells of fresh red fruit, plants, clear, rounded, soft flavor, full
  Bernard Lavis  Beaujolais-Villages

 Bernard Pichet Red Wine
orange-red color, hints of blossoms and raspberries, youthful, plant aromas, balanced
  Bernard Pichet  Chiroubles

 Bernard Santé Red Wine
delicious orange-red color, strong, concentrated scent of licorice and flowers, very soft, sweet,...
  Bernard Santé  Chénas

 Cave Beaujolaise de Quincié Red Wine
shining, clear, pepper-flowery scent, hints of very ripe grapes, open personality, rounded, long ...
  Cave Beaujolaise de Quincié  Régnié

 Cave de Ponchon Red Wine
clear, lively, fruity flavor, well structured, harmonious, pretty
  Florent Dufour  Régnié


Cave de Saint-Vérand Cuvée réservée Vieilles vignes Red Wine
blue-red color, intense scent of red frui and spring roses, noble, clear, spicy notes, pleasant, ...
  Cave Beaujolaise de Saint-Vérand  


Cave des Vignerons de Bel-Air Red Wine
strong red color, pretty scent of black currants and tobacco, soft flavor with aromas of very rip...
  Cave des Vignerons de Bel-Air  Morgon

 Cave des Vignerons de Liergues Rosé Wine
pretty, clear color with hints of autmn, pleasant scent of red currants and quinces, lively, soft...
  Cave des Vignerons de Liergues  


Cave du Beau Vallon Au pays des pierres dorées Red Wine
blue-red color, alcoholic-fruity scent of black currants and spices, full, rounded, aromas of sto...
  Cave du Beau Vallon  

 Cave du Bois de La Salle Red Wine
clear, sparkling, smells of red currants and raspberries, well balanced, fresh, long, lively tann...
  Cave du Château du Bois de La Salle  Saint-Amour


Cave Jean-Ernest Descombes Red Wine
shining, tempting ruby-red color, intense scent of red fruit and spices, hints of roasted coffee ...
  Cave Jean-Ernest Descombes  Morgon


Cédric Martin White Wine
golden color, copper tone, free scent with cloves, gingerbread, and flowers, elegant apricot nuan...
  Martin Cédric  


Cellier de la Vieille Eglise Red Wine
deep ruby-red color, shimmers amber, bouquet of underwood and spicy fruit, lively, somewhat flesh...
  Cellier de la Vieille Eglise  Juliénas


Château Bonnet Elevé en fût de chêne Vieilles vignes Red Wine
blue-red color, lovely oak hints, vanilla, open
  Pierre Perrachon  Chénas


Château de Belleverne Red Wine
ruby-red color, smells of flowers and red fruit, sharp tannins, balanced
  Sylvie Bataillard  Saint-Amour


Château de Belleverne Red Wine
dark orange-red color, purple reflexes, complex, fine smell of raisins, flintstone, and red fruit...
  Bataillard Père et Fils  Chénas


Château de Chénas Red Wine
medium orange-red color, nuances of black currants and spring roses, warm, soft, well balanced, p...
  Cave Château de Chénas  Chénas


Château de la Prat Red Wine
strong red color, complex, elegant scent of very ripe grapes with mineral, strong, lively, pretty
  Aujoux  Juliénas


Château de Leynes White Wine
golden-yellow color, smells like the vine, good character, soft, harmonious
  Jean Bernard  


Château de Pizay Red Wine
deep orange red color, pretty aromas of red fruit, fine, clear, rich, balanced, delicious, enchan...
  SCEA Domaine Château de Pizay  


Château de Raousset Red Wine
intense ruby-red color with purple reflexes, fine, expressive scent of strawberries and currants,...
  SCEA des Héritiers du Compte de Raousset  Chiroubles


Château de Raousset Red Wine
intense red color, fruity scent, pleasant personality, strong, lasting
  Château de Raousset  Morgon


Château de Vaux Cuvée traditionnelle Red Wine
light ruby-red color, crystal clear reflexes, very pretty scent of fresh grapes, elegant, harmoni...
  Jacques et Marie-Ange de Vermont  Beaujolais-Villages


Château des Boccards Red Wine
intense orange red color, scent of overripe fruit, hunt-, and pepper hins, long lasting, soft, ro...
  James Pelloux  Chénas


Château des Jacques Clos du Grand Carquelin Red Wine
shining orange-red color, strong, wood scent, fruity nuances, hints of roasted coffee, oak wood, ...
  Château des Jacques  Moulin-À-Vent


Château des Ravatys Cuvée Mathilde Courbe Red Wine
light red color, smells of cut wood and underwood, lively, fine, harmonious, long lasting
  Institut Pasteur  Côte de Brouilly


Château du Bluizard Red Wine
intense red color, smells of sour cherries and raspberries, full, well structured, cherry aromas
  SCE des Domaines Saint-Charles  Brouilly


Château du Bourg Cuvée Réserve Red Wine
dark ruby red color, intense, fruity scent, soft, fleshy, aroma of red fruit, pleasant, balanced,...
  GAEC Georges Matray et Fils  Fleurie

BURGUNDY WINES - COTE DE BEAUNE

The Côte de Beaune is the more southerly part of the Côte d'Or. The northernmost tip abuts onto the Côte de Nuits, and the region extends south to the Côte Chalonnaise. The geology is more variable than that of the Côte de Nuits. The region sits on a combination of Callovian, Argovian and Rauracian limestones, with much intervening marlstone. Obviously, the climate is the same as for the Côte de Nuits - continental, with a wide annual temperature difference. Spring rains and frost, and Autumn rains, which may interfere with the harvest, can also be a problem here. The vineyards face south-east on the slope between the plain to the south-east, and the hills to the north-west, the easterly aspect aiding exposure to the sun. 

Pernand-Vergelesses can be a source of some good value Burgundy, but no great wines. Nearby, however, we start to see some of the more serious wines of the Côte de Beaune at Aloxe-Corton. The wines of this village, as well as a number of other villages nearby, are red as well as white. Red Corton should be a muscular, savoury wine, whereas the white is a rich, intense, buttery drink. Beaune, Savigny-les-Beaune and Chorey-les-Beaune are all best known for their red wines. The wines produced here are well fruited, tasty, sometimes quite elegant affairs, although they are somewhat lighter (and less expensive) when from the latter two villages. 

Pommard can make wonderful red Burgundy, well structured and meaty, whereas Volnay is better known for it's heady, perfumed and delicately textured wines.

Towards the southern end of the Côte de Beaune, however, are the Côte d'Or's most famous white wine villages. Meursault produces rich, complex, intense yet elegant wines, but it is Puligny-Montrachet and Chassagne-Montrachet that lead the pack. The former bears a wonderful combination of richness with mineral complexities, the latter are sometimes broader and more open, although both are lovely, and words cannot really do them justice. Nearby are the villages of St-Romain, St-Aubin, Santenay and Auxey-Duresses. All are responsible for some value Burgundy. 

The appellations of the Côte de Beaune are as follows:

Grands Crus: As with the Côte de Nuits, such wines are not required to bear the village name. The Grands Crus are as follows:

Aloxe-Corton: Corton (the largest Grand Cru in Burgundy, with a number of subdivisions, eg Corton-Bressandes), Corton-Charlemagne.

Puligny-Montrachet: Montrachet, Bâtard-Montrachet, Chevalier-Montrachet, Bienvenues-Bâtard-Montrachet.

Chassagne-Montrachet: Montrachet, Bâtard-Montrachet, Criots-Bâtard-Montrachet.

As with the Côtes de Nuits, some vineyards lie in more than one village. Here, the Grands Crus Montrachet and Bâtard-Montrachet lie in both Puligny and Chassagne-Montrachet. Most villages of the Côte de Beaune have no Grands Crus.

Premiers Crus: As with the Côtes de Nuits, these are too numerous to name. As with Chablis and the Côtes de Nuits, a wine blended from several such sites will be labelled as Premier Cru, whereas a wine from an individual vineyard will bear the vineyard name, eg Pommard Premier Cru Les Petits Epenots.

Village Wines: The villages of the Côte de Beaune are Ladoix, Pernand-Vergelesses, Aloxe-Corton, Savigny-lès-Beaune, Chorey-lès-Beaune, Beaune, Pommard, Volnay, Monthelie, St-Romain, Auxey-Duresses, Meursault, Blagny, Puligny-Montrachet, Chassagne-Montrachet, St-Aubin and Santenay. Blagny is a small hamlet close to the Premier Cru vineyards of Meursault.

Sub-Village Appellations: These include Côte de Beaune Villages (may be applied to declassified wine from fourteen villages of the Côte de Beaune not including Aloxe-Corton, Beaune, Volnay or Pommard), Bourgogne Hautes Côtes de Nuits (applies to a large number of communes to the west of the Côte d'Or), and basic Bourgogne. There is also the confusing appellation Côte de Beaune, which refers to wines from the commune of Beaune not deemed worthy of the appellation Beaune.

The Côte d'Or - My top wines. As many producers have vineyards in so many different sites, I have grouped together the good names in Burgundy here. This is a personal list (in alphabetical order), so it doesn't include great but hardly affordable domaines such as Romanée-Conti. My list of top estates and producers includes Domaine d'Arlot, Simon Bize, Robert Chevillon, Bruno Clair, Michel Colin-Deléger, Drouhin, René Engel, Faiveley, Jacques Gagnard-Delagrange, Jean-Marc Blain-Gagnard, Richard Fontaine-Gagnard, Jean Grivot, Hudelot-Noëllat, Jadot, Jaffelin, Henri Jayer, Leroy, Méo-Camuzet, Albert Morot, Daniel Rion, Domaine des Perdrix, and Etienne Sauzet. 

BURGUNDY WINES - COTE DE NUIT

The Côte d'Or is divided into two main viticultural regions, the Côte de Nuits being the more northerly of the two. The northernmost tip lies just south of Dijon, and the region extends down to the Côte de Beaune, onto which it abuts. Named after the town of Nuits-St-Georges, it is most widely reknowned for it's red wines, although there are a few worthy white wines made here also. Geologically, the region sits on a combination of Bajocian, Bathonian, Callovian and Argovian limestones, with some Liassic marlstone. The climate is continental, with a wide annual temperature difference. Spring rains and frost can be a problem, as can Autumn rain, which may interfere with the harvest. This is true for the whole Côte d'Or. The vineyards lie on the slope between the plain to the east, and the hills to the west. Soils on the plain, to the east of the N74 (not illustrated), are too fertile for quality wine, and on the hills it is too sparse. The easterly aspect also aids exposure to the sun. 

The most northerly village of note is Marsannay, an up and coming wine region for the production of value Burgundy. Next is Fixin, a village which can produce some good value wines, although they never achieve greatness.

Further south come the villages of the Côte de Nuits that produce some of the great wines of Burgundy. Firstly, Gevrey-Chambertin, which impresses with the combination of its muscular, weighty attitude and paradoxical perfumed edge. Morey-St-Denis is a meaty, intense wine which can be superb, but like many of these famous names overcropping and poor vinification techniques can result in some very weak wines. Chambolle-Musigny may be marked by a wonderful, floral, fragrant bouquet, whereas at Vougeot we have an unusual situation. Much of the wine is classified as Grand Cru as it lies within the walled vineyard of the Clos de Vougeot, but only a small part of this wine is truly of Grand Cru quality. At best it can be a tasty, full-bodied, richly fruited wine, although it is not one of the great Grands Crus.

Flagey-Echézeaux is unusual as it lies to the east of all the other vineyards. The wines can be quite fine. Next is Vosne-Romaneé, a fine set of vineyards which can produce some superb wines. Vosne-Romaneé can have a rich, creamy, sensuous texture, even in the village wines from a good producer. Other than Nuits-St-Georges, there are no other villages of huge significance.

The appellations of the Côte de Nuits are as follows:

Grands Crus: Such wines are not required to bear the village name. Thus wines produced, for example, from the Grand Cru Chambertin Clos de Bèze would not include the village name of Gevrey-Chambertin, where it is situated. These are as follows:

Gevrey-Chambertin: Chambertin, Chambertin Clos de Bèze, Charmes-Chambertin, Chapelle-Chambertin, Griotte- Chambertin, Latricières-Chambertin, Mazis-Chambertin, Ruchottes-Chambertin.

Morey-St-Denis: Bonnes Mares, Clos Saint-Denis, Clos de Tart, Clos de la Roche, Clos des Lambrays.

Chambolle-Musigny: Musigny, Bonnes Mares.

Vougeot: Clos de Vougeot.

Vosne-Romanée: La Romanée, La Tâche, Richebourg, Romanée-Conti, Romanée-St-Vivant, La Grande Rue.

Flagey-Echézeaux: Grands-Echézeaux, Echézeaux.

The Grand Cru Bonnes Mares straddles the villages of Morey-St-Denis and Chambole-Musigny. Nuits-St-Georges has no Grands Crus.

Premiers Crus: These are too numerous to name here. As with Chablis, a wine blended from several such sites will be labelled as Premier Cru, whereas a wine from an individual vineyard will bear the vineyard name, eg. Gevrey-Chambertin Premier Cru Clos Saint-Jacques.

Village Wines: The villages of the Côte de Nuits are Marsannay (La-Côte), Fixin, Gevrey-Chambertin, Morey-St-Denis, Chambolle Musigny, Vougeot (although anything other than Grand Cru Clos de Vougeot is rare), Vosne-Romanée and Nuits-St-Georges. Village wines from Flagey-Echézeaux are sold under the Vosne-Romanée appellation.

Sub-Village Appellations: These include Côte de Nuits Villages (may be applied to wine from Corgoloin, Comblanchien, Prémeaux, Brochon, and declassified wine from Fixin), Bourgogne Hautes Côtes de Nuits (applies to a large number of communes to the west of the Côte d'Or), and basic Bourgogne.

BURGUNDY WINES - BEAUJOLAIS

The Beaujolais is a French AOC wine, almost all Beaujolais wines are reds of the Gamay grape but like most AOC wines are not labelled varietally. Whites from the region, which make up only 1% of its production, are made with Chardonnay grapes. Beaujolais tends to be a very light bodied red wine, with relatively high amounts of acidity which makes it less a casual sipping wine and one more suited to food.

Most Beaujolais should be drunk within the first three years of its life. Only the best examples of the ten "crus" listed below - and produced by the best vintners - improve with age for up to ten years.

Wines labeled simply "Beaujolais" account for 50% of the production. Beaujolais Villages makes up 25% of the region's production, and comes from better vineyard sites in and around the ten "crus" in the north part of Beaujolais. Wine from these individual crus, which make up the balance, can be more full-bodied, darker in color, and significantly longer lived. Unfortunately for the unknowing wine drinker, these wines do not usually use the word "Beaujolais" on the label, leaving one with little recourse but to memorize the list. The ten crus are: Morgon, Moulin-à-Vent, Brouilly, Côte de Brouilly, Saint-Amour, Chiroubles, Chénas, Fleurie, Juliénas, and most recently, Régnié.

By far, the largest production comes from the négoçiant Georges Duboeuf, who makes the well-known "flower labels".

Tourism

Some of the major tourist attractions are the Gothic abbey church of Saint-Seine-l'Abbaye and the Romanesque abbey church at Saulieu, as well the Château de Bussy Rabutin at Bussy-le-Grand. The Abbey of Cîteaux, headquarters of the Cistercian Order, lies to the east of Nuits-Saint-Georges in the south of the département.

BURGUNDY WINES - COTE D'OR

The département is part of the current région of Bourgogne. It is surrounded by the départements of Yonne, Nièvre, Saône-et-Loire, Jura, Aube, and Haute-Marne.

A chain of hills called the Plateau de Langres runs from north-east to south-west through the département to the north of Dijon and continues south-westwards as the Côte d'Or escarpment, after which the département is named. It is the south-east facing slope of the escarpment which is the site of the celebrated Burgundy vineyards. To the west of the Plateau de Langres, towards Champagne, lies the densely wooded district of Châtillonais. To the south-east of the plateau and escarpment, the département lies in the broad, flat-bottomed valley of the middle course of the Saône.

Rivers include:

* The Saône 

* The Seine rises in he southern end of the Plateau de Langres. 

* The Ouche rises on the dip slope of the escarpment and flows to the Saône via Dijon. 

* The Armançon rises on the dip slope of the escarpment and flows north-westward. 

* The Arroux rises on the dip slope of the escarpment at the southern end of the département. 

Climate

The climate of the département is temperate, with abundant rain on the west side of the central range.

Beaujolais

Beaujolais is a historical province and a wine-producing region in France. It is now part of the Burgundy région for administrative purposes. The region is known internationally for its long tradition of winemaking, and more recently for the enormously popular Beaujolais nouveau.

BURGUNDY WINES - THE GEOGRAPHY

Highest point: Haut-Folin (901m) in the Morvan. The Canal of Burgundy joins the Rivers Yonne and Saône, allowing barges to navigate from the north to south of France. Construction began in 1765 and was completed in 1832. At the summit there is a tunnel 3.333 kilometers long in a straight line. The canal is 242 kilometers long, with a total 209 locks and crosses two counties of Burgundy, the Yonne and Cote d'Or. The canal is now mostly used for riverboat tourism; Dijon, the most important city along the canal, has a harbor for leisure boats.

BURGUNDY WINES - THE WINE

Chardonnay vineyards in the south of the Côte de Beaune surrounding the town of Meursault. 

Burgundy (Bourgogne in French) is the name given to certain wines made in the Burgundy region of France.

Red Burgundy wines are usually made with the Pinot Noir grape, and white Burgundy wines are usually made with Chardonnay grapes, as dictated by the AOC. Geographically, the wine region starts just south of Dijon and runs southward to just short of the city of Lyon. The area of Chablis stands on its own to the west of Dijon, about as close to Paris as it is to the heart of Burgundy. The main wine regions in Burgundy proper (those that are entitled to the AOC Bourgogne designation) are the Côte de Nuits, Côte de Beaune - which collectively are known as the Côte d'Or - and further south the Côte Chalonnaise. Also viticulturally part of Burgundy are Beaujolais, Chablis, and Mâcon, and they show some similarity. However, a wine from one of these regions would rarely be referred to as a "Burgundy."

Burgundy is home to some of the most sought-after wines in the world, and the most expensive, including those of Domaine de la Romanée Conti. Burgundy is in some ways the most terroir-oriented region on the planet; immense attention is paid to the area of origin, and in which of the region's 400 types of soil a wine's grapes are grown. It has a carefully demarcated quality hierarchy: the grand crus are at the top, followed by premier crus, then village, and finally generic Bourgogne. Bourgogne is where grapes other than Chardonnay and Pinot Noir begin to be introduced, allowing pinot blanc and Pinot Gris, two Pinot Noir mutations that were traditionally grown and now are in decline in the area. Other Burgundy AOCs that are not as often seen are Bourgogne Passetoutgrains (which can contain up to two thirds Gamay (the grape of Beaujolais) in addition to Pinot Noir), Bourgogne Aligoté (which is primarily made with the Aligoté grape), and Bourgogne Grand Ordinaire. The latter is the lowest AOC, and Grand definitely refers to the size of the area eligible to produce it, not its quality. There are certain regions that are allowed to put other grapes in miscellaneous AOCs, but for the most part these rules hold.

From about the year 900 up to the French Revolution, the vineyards of Burgundy were owned by the Church. After the revolution, the vineyards were broken up and sold to the workers who had tended them. The Napoleonic inheritance laws resulted in the continued subdivision of the most precious vineyard holdings, so that some growers hold only a row or two of vines. This led to the emergence of négociants who aggregate the produce of many growers to produce a single wine. It has also led to a profusion of increasingly small family-owned wineries, exemplified by the dozen plus "Gros" family domaines.

WINE FACTS

ñ The most popular corkscrew, the wing-type, is cheap and easy to use, but it frequently mangles corks and leaves small pieces of cork in your wine. It also tends to pull out just the middle of an old, dry cork. Far superior are the Screwpull, which is also easy to use, and the waiter’s corkscrew, which requires just a little know-how to use effectively. No matter what type you use, you should also have a two-pronged (Ah-So) device to remove problem corks.
ñ Zinfandel first appeared in the United States in the 1820s when Long Island nursery owner George Gibbs imported several grape vines from the Imperial collection in Vienna. One of the vines was Zinfandel. (The current thinking is that Zinfandel originated in Croatia where it is called Plavac Mali.) In the 1850s, Zinfandel made its way to California.
ñ An Italian white wine called Est! Est! Est! got its name from a medieval story. A bishop was planning to travel the Italian countryside and asked his scout to find inns that had good wines, marking the door “Est” (“It is” or “This is it”) when he found one. The scout was so excited about the local wine found in the area that he marked one inn’s door “Est! Est! Est!” Another version of this story is that a priest was on his way to minister to a congregation in the boondocks. Upon discovering the wonderful local wine, he sent the message “Est! Est! Est!” back to Rome, renounced the priesthood, and spent the rest of his life enjoying the wine.
ñ The auger or curly metal part of a corkscrew is sometimes called a worm.
ñ Graves is thought to be the oldest wine region in Bordeaux.
ñ The Puritans loaded more beer than water onto the Mayflower.
ñ In terms of acreage, wine grapes rank #1 among all crops planted worldwide.
ñ Although “château” means castle, it may also be a mansion or a little house next to a vineyard that meets the requirements for winemaking with storage facilities on its property.
ñ Château Petrus is the most expensive of the Bordeaux wines. Its price is as much due to its tiny production as to its quality. Petrus is made from at least 95% Merlot grapes.
ñ The Egyptians were the first to make glass containers around 1500 B.C.E.
ñ The 1855 Classification of Médoc châteaux listed only the best properties. “Best” was defined as those properties whose wines were the most expensive. The top estates were then divided into five categories (the “growths”) based on price.
ñ Margaux is the largest of the Médoc appellations.
ñ Pomerol is the smallest Bordeaux appellation.
ñ “Grand Cru” is French for “great growth” and designates the best. In Burgundy it refers to the best vineyards which usually have multiple owners. In Bordeaux its meaning varies by the specific region, but it always refers to properties under a single ownership.
ñ Rose bushes are often planted at the end of a row of grape vines to act as an early warning signal for infestation by diseases and insects like aphids. A vineyard manager who notices black spots or root rot on the roses will spray the grape vines before they are damaged.

ñ In Empire, California, some 400 copies of Little Red Riding Hood are locked away in a storage room of the public school district because the classic Grimm’s fairy tale recounts that the little girl took a bottle of wine to her grandmother. --- Roger Cohen, New York Times, April 23, 1990   [The crazies aren’t limited to Kansas.]

WINE FACTS

ñ Labels were first put on wine bottles in the early 1700s, but it wasn’t until the 1860s that suitable glues were developed to hold them on the bottles.
ñ Top Napa Valley vineyard land sells for over $100,000/acre!
ñ In the year 2000, there were 847 wineries in California.
ñ Wine is often called the nectar of the gods, but Sangiovese is the only grape named after a god. Sangiovese means “blood of Jove.”
ñ Ninety-two percent of California wineries produce fewer than 100,000 cases per year. Sixty percent produce fewer than 25,000 cases.
ñ Egg whites, bull’s blood, and gelatin have all been used as fining agents to remove suspended particles from wine before bottling. Egg whites are still commonly used.
ñ “Brix” is the term used to designate the percentage of sugar in the grapes before fermentation. For example, 23° brix will be converted by yeast to 12.5% alcohol, more or less, depending on the conversion efficiency of the strain of yeast used.
ñ In describing wine, the term “hot” refers to a high level of alcohol, leaving an hot, sometimes burning sensation.
ñ In the production of Port, the crushed grapes are fermented for about two days. Then the fermentation is halted by the addition of a neutral distilled spirit or brandy. This raises the alcohol level and retains some of the grapes’ natural sugar.
ñ American wine drinkers consume more wine on Thanksgiving than any other day of the year.
ñ As of 2000, 554,000 acres in California were planted to grapevines.
ñ “Still wine” does not come from a still. The phrase refers to wine without bubbles, which includes what is also referred to as table wine.
ñ Fiasco [fee-YAHS-koh]; pl. fiaschi [fee-YAHS-kee] - Italian for “flask.” The word is most often connected with the squat, round-bottomed, straw-covered bottle containing cheaper wine from the Chianti region. The straw covering not only helps the bottle sit upright, but protects the thin, fragile glass. Fiaschi are seldom seen today as the cost of hand-wrapping each flask for cheaper wines has become prohibitive, and the more expensive wines with aging potential need bottles that can be lain on their sides.
ñ As early as 4000 BC, the Egyptians were the first people to use corks as stoppers.
ñ The wine industry generates 145,000 jobs in California.
ñ California has 847 wineries. Napa County is the home of 232 of them.
ñ Market research shows that most people buy a particular wine either because they recognize the brand name or they are attracted by the packaging. Not Beekman’s customers!
ñ Portugal has 1/3 of the world's cork forests and supplies 85-90% of the cork used in the U.S.
ñ There are only three legal categories of wine in the U.S.: table, dessert, and sparkling. In the early 1950s, 82% of the wine Americans drank was classified as dessert wines. These included Sherry, Port, and Madeira. I don’t have current national figures, but  Beekman’s sales of wine today are 90% table wine, 7% sparkling wine, and only 3% dessert wine!
ñ Until 1970, Bordeaux produced more white wine than red. Today red wine represents about 84% of the total crop.
ñ California produces approximately 77% of the U.S. wine grape crop
ñ There is at least one commercial winery in every state of the United States, including Hawaii and Alaska!

ñ Putting ice and kosher salt in a bucket will chill white wine or Champagne faster.

WINE FACTS

ñ Wine grapes are subject to mold when there’s too much moisture. Tight clustered Sauvignon Blanc, Zinfandel and Pinot Noir are most susceptible to mold. The looser clusters of Cabernet Sauvignon allow for faster drying of moist grapes and thus make it less susceptible.
ñ In 1945, Chateau Mouton-Rothschild began a series of artists’ labels, hiring a different artist each year to design a unique label for that vintage. The artists have included such notables as Chagall, Picasso, Miro and Warhol. The 1993 label was sufficiently controversial in this country (the stylized juvenile nude on the label offended the Political Correctness Police) that the Chateau withdrew the label and substituted a blank label instead.
ñ It is the VERY slow interaction of oxygen and wine that produces the changes noticed inaging wine. It is believed that wine ages more slowly in larger bottles, since there is less oxygen per volume of wine in larger bottles. Rapid oxidation, as with a leaky cork, spoils wine.
ñ Before harvest, the canopy of leaves at the top of the vine is often cut away to increase exposure to the sun and speed ripening.
ñ The average age of a French oak tree harvested for use in wine barrels is 170 years!
ñ The lip of a red wine glass is sloped inward to capture the aromas of the wine and deliver them to your nose.
ñ “Cold maceration” means putting the grapes in a refrigerated environment for several days before starting fermentation to encourage color extraction. This is being done more and more frequently with Pinot Noir since the skins of this varietal don’t have as much pigmentation as other red varietals.
ñ Frenchman Georges de Latour came to America in the late 1800’s to prospect for gold. He didn’t find much gold, but he founded a truly golden winery: Beaulieu Vineyard.
ñ Mycoderma bacteria convert ethyl alcohol into acetic acid, thus turning wine into vinegar. However, most incidents of spoiled wine are due to air induced oxidation of the fruit, not bacterial conversion of alcohol to vinegar.
ñ The world’s most planted grape varietal is Airén. It occupies over 1 million acres in central Spain where it is made into mediocre white wine, but some quite good brandy.
ñ Bettino Ricasoli, founder of Brolio, is credited with having created the original recipe for Chianti, combining two red grapes (Sangiovese and Canaiolo) with two white grapes (Malvasia and Trebbiano). Today the better Chiantis have little or no white grapes in them and may contain some Cabernet. They are thus deeper in color and flavor and more age worthy.
ñ From 1970 until the late 1980s, sales and consumption of wine in the United States held a ratio of about 75% white to 25% red. At the turn of the Millennium, the ratio is closer to 50-50.
ñ In the year 2000, Americans spent $20 billion on wine. 72% of that was spent on California wines.
ñ In ancient Rome bits of toast were floated in goblets of wine. There is a story that a wealthy man threw a lavish party in which the public bath was filled with wine. Beautiful young women were invited to swim in it. When asked his opinion of the wine, one guest responded: “I like it very much, but I prefer the toast.” (referring, presumably, to the women)
ñ “Cuvée” means “vat” or “tank.” It is used to refer to a particular batch or blend.
ñ Beaujolais Nouveau cannot be legally released until the third Thursday of every November. The due date this year (2001) is November 15th.

ñ We’re seeing more and more synthetic corks these days, but the latest technology to prevent contaminated corks is the use of microwaves.

WINE FACTS

MORE WINE FACTS

ñ Jefferson and wine: From Undaunted Courage: Meriwether Lewis, Thomas Jefferson, and the Opening of the American West, by Stephen E Ambrose, comes the following historical note. Jefferson took up residence in the President’s House in 1801, after his inauguration as the 3rd President of the United States.

   “Jefferson ran the place with only eleven servants (Abigail Adams had needed 30!), brought up from Monticello. There were no more powdered wigs, much less ceremony. Washington and Adams, according to Republican critics, had kept up almost a royal court. Jefferson substituted Republican simplicity - to a point. He had a French chef, and French wines he personally selected. His salary was $25,000 per year - a princely sum, but the expenses were also great. In 1801 Jefferson spent $6500 for provisions and groceries, $2700 for servants (some of whom were liveried), $500 for Lewis’s salary, and $3,000 for wine.”

ñ Dom Perignon (1638-1715), the Benedictine Abbey (at Hautvillers) cellar master who is generally credited with “inventing” the Champagne making process, was blind.

ñ Thomas Jefferson helped stock the wine cellars of the first five U.S. presidents and was very partial to fine Bordeaux and Madeira.

ñ To prevent a sparkling wine from foaming out of the glass, pour an ounce, which will settle quickly. Pouring the remainder of the serving into this starter will not foam as much.

ñ Old wine almost never turns to vinegar. It spoils by oxidation.

ñ U.S. 1998 sales of white and blush wines were 67% of total table wine sales. Red wines were 33% of sales. At Beekman’s, the best we can calculate (since we don’t track the color of wine sales from Chile, Australia or Spain or of jug wines) is that our sales of white and blush comprised only 45% of total wine sales. Reds accounted for 55%. That’s in dollars, not unit sales. American wines accounted for 47% of our wine sales vs. 53% for imported wines.

ñ In King Tut’s Egypt (around 1300 BC), the commoners drank beer and the upper class drank wine.

ñ According to local legend, the great French white Burgundy, Corton-Charlemagne, owes its existence, not to the emperor Charlemagne, but to his wife. The red wines of Corton stained his white beard so messily that she persuaded him to plant vines that would produce white wines. Charlemagne ordered white grapes to be planted. Thus: Corton-Charlemagne!

ñ When Leif Ericsson landed in North America in A.D. 1001, he was so impressed by the proliferation of grapevines that he named it Vinland.

ñ Cork was developed as a bottle closure in the late 17th century. It was only after this that bottles were lain down for aging, and the bottle shapes slowly changed from short and bulbous to tall and slender.

ñ Merlot was the “hot” varietal in 1999, but in 1949, the “darling of the California wine industry” was Muscatel!

ñ The Napa Valley crop described in 1889 newspapers as the finest of its kind grown in the U.S. was hops.

ñ When Mount Vesuvius buried Pompeii in volcanic lava in A.D. 79, it also buried more than 200 wine bars.

ñ The “top five” chateau of Bordeaux, according to the 1855 Classification, were actually only four: Lafite-Rothschild, Latour, Margaux and Haut-Brion. In the only change to that historic classification, Mouton-Rothschild was added in 1973.

ñ Grapevines cannot reproduce reliably from seed. To cultivate a particular grape variety, grafting (a plant version of cloning) is used.

ñ Wine has so many organic chemical compounds it is considered more complex than blood serum.

WINE FACTS

Q & A (part 1)
1. How many acres are planted to grapes worldwide?
2. Among the world's fruit crops, where do wine grapes rank in number of acres planted?
3. How many countries import California wines?
4. What was the primary fruit crop in Napa Valley during the 1940's?
5. How many gallons of wine were lost in the 1906 San Francisco earthquake?
6. When was phylloxera first discovered in California?
7. How many acres of Napa County vineyards have been replanted in the last 15 years because of phylloxera?
8. How many more acres of Napa County vineyards will need replacement?
9. How long does it take to harvest a commercial crop from newly replanted grape vines?
10. How many varieties of wine grapes exist worldwide?
11. How much does it cost per bottle to age wine in a French oak barrel?
12. How much does it cost per bottle to age wine in only new French oak barrels?
13. How much white zinfandel is consumed in this country?

Answers:
1) 20 million
2) #1
3) 164
4) Prunes
5) 30 million
6) August 19, 1873
7) 10,450
8) 4,450
9) 4-5 years
10) 10,000
11) 90 cents
12) $2.50
13) Too much!


Q & A (part 2)
1. When was the first known reference to a specific wine vintage?
2. How old was the wine being “reviewed”?
3. A bottle of opened wine stored in the refrigerator lasts how much longer than it would if stored at room temp?
4. How many oak species are there?
5. How many are used in making oak barrels?
6. What percent of an oak tree is suitable for making high grade wine barrels?
7. The 1996 grape crop in Napa Valley was down what percentage from normal?
8. What are the top three U.S. states in terms of wine consumption?
9. What percentage of legal-aged Americans contacted in a Nielson phone survey drink wine?
10. What percentage of restaurant wine sales do red wines represent?
11. What is the average cost of the grapes used to produce a $20 bottle of wine?

Answers:
1. Roman Historian Pliny the Elder rated 121 B.C. as a vintage “of the highest excellence.”
2. 200 years old! Pliny the Elder wrote the history of the Roman Empire around 70 A.D.
3. 6-16 times longer
4. 400
5. 20
6. 5%
7. 20-25%
8. CA, NY, FL
9. 58%
10. 55%
11. $2.64

WINE FACTS

The Irish believe that fairies are extremely fond of good wine. The proof of the assertion is that in the olden days royalty would leave a keg of wine out for them at night. Sure enough, it was always gone in the morning. - Irish Folklore

Ambrose Bierce (1842-1914), "The Devil's Dictionary", 1911: CONNOISSEUR, n. A specialist who knows everything about something and nothing about anything else. An old wine-bibber having been smashed in a railway collision, some wine was poured on his lips to revive him. "Pauillac, 1873," he murmured and died.

Fill up, fill up, for wisdom cools
When e'er we let the wine rest.
Here's death to Prohibition's fools,
And every kind of vine-pest!    - Jamrach Holobom

Ambrose Bierce (1842-1914), "The Devil's Dictionary", 1911: WINE, n. Fermented grape-juice known to the Women's Christian Union as "liquor," sometimes as "rum." Wine, madam, is God's next best gift to man.

There are about 400 species of oak, though only about 20 are used in making oak barrels. Of the trees that are used, only 5% is suitable for making high grade wine barrels. The average age of a French oak tree harvested for use in wine barrels is 170 years!

1 grape cluster = 1 glass
75 grapes = 1 cluster
4 clusters = 1 bottle
40 clusters = 1 vine
1 vine = 10 bottles
1200 clusters = 1 barrel
1 barrel = 60 gallons
60 gallons = 25 cases
30 vines = 1 barrel
400 vines = 1 acre
1 acre = 5 tons
5 tons = 332 cases

The bill for a celebration party for the 55 drafters of the US Constitution was for 54 bottles of Madeira, 60 bottles of claret, 8 bottles of whiskey, 22 bottles of port, 8 bottles of hard cider, 12 beers and seven bowls of alcohol punch large enough that "ducks could swim in them."

The Manhattan cocktail (whiskey and sweet vermouth) was invented by Winston Churchill's mother.

In the 1600's thermometers were filled with brandy instead of mercury.

The longest recorded champagne cork flight was 177 feet and 9 inches, four feet from level ground at Woodbury Vineyards in New York State.

Foot treading of grapes is still used in producing a small quantity of the best port wines.

In ancient Babylon, the bride's father would supply his son-in-law with all the mead (fermented honey beverage) he could drink for a month after the wedding. Because their calendar was lunar or moon-based, this period of free mead was called the "honey month," or what we now call the "honeymoon."

Before thermometers were invented, brewers would dip a thumb or finger into the liquid to determine the ideal temperature, neither too hot nor too cold, for adding yeast. From this we get the phrase "rule of thumb."

In English pubs drinks are served in pints and quarts. In old England, bartenders would advise unruly customers to mind their own pints and quarts. It's the origin of "mind your P's and Q's."

How big can a wine bottle get?
Capacity (Liters) followed by the number of standard size bottles contained:
Standard (.75)  1
Magnum (1.5)  2
Jeroboam (3)  4
Rehoboam (4.5)  6
Methuselah (6)  8
Salmanazar (9)  12
Balthazar (12)  16
Nebuchadnezzar (15)  20

Thomas Jefferson’s salary was $25,000 per year - a princely sum, but the expenses were also great. In 1801 Jefferson spent $6,500 for provisions and groceries, $2,700 for servants (some of whom were liveried), $500 for Lewis’s salary, and $3,000 for wine.”

Thomas Jefferson helped stock the wine cellars of the first five U.S. presidents and was very partial to fine Bordeaux and Madeira.

Cork was developed as a bottle closure in the late 17th century. It was only after this that bottles were lain down for aging, and the bottle shapes slowly changed from short and bulbous to tall and slender.

The Napa Valley crop described in 1889 newspapers as the finest of its kind grown in the U.S. was...hops.

What is the ideal temperature for wine?
Whites: chilled (45-55 degrees F) for a few hours in the refrigerator.
Reds: slightly cooler than room temperature (about 65 degrees); Younger fruity reds benefit from chilling.
Sparkling Wine: thoroughly chilled; refrigerate several hours or the night before serving.
Dessert Wine: room temperature.

Chilling tones down the sweetness of wine. If a red wine becomes too warm, it may lose some of its fruity flavor.
Should I ever use a decanter for my wines?

A decanter is used mainly to remove sediment from older red wines.  Also, it can be used to open up young red wines.  Otherwise, wine will “breathe” enough in your glass and decanting is not necessary.

Why should I swirl wine in my glass before I drink it?
By swirling your wine, oxygen is invited into the glass, which allows the aromas to escape.

Some of the best-known grape varietals and their characteristics:
Sauvignon Blanc - Sauvignon Blanc is a white wine best known for its grassy, herbal flavors. Sauvignon Blanc is also called Fume Blanc, and is a popular choice for fish and shellfish dishes.
Pinot Gris (Pinot Grigio) - The low acidity of this white varietal helps produce rich, lightly perfumed wines that are often more colorful than other whites. The best ones have pear and spice-cake flavors.
Chardonnay - Chardonnay is a white wine which can range from clean and crisp with a hint of varietal flavor to rich and complex oak-aged wines. Chardonnay typically balances fruit, acidity and texture.  This varietal goes well with everything from fish and poultry to cheeses, spicy foods and nut sauces.
Muscat - The white Muscat grape produces spicy, floral wines that often do something most other wines don't: they actually taste like grapes. Muscats can range from very dry and fresh to sweet and syrupy. This varietal is often served with puddings and chocolate desserts.
Gewurztraminer - Gewurztraminer is a white wine that produces distinctive wines rich in spicy aromas and full flavors, ranging from dry to sweet. Smells and flavors of litchi nuts, gingerbread, vanilla, grapefruit, and honeysuckle come out of this varietal.  It is often a popular choice for Asian cuisines and pork-based sausages.
Riesling - Rieslings are white wines known for their floral perfume. Depending on where they're made, they can be crisp and bone-dry, full-bodied and spicy or luscious and sweet. The flavor is often of peaches, apricots, honey, and apples and pairs well with duck, pork, and roast vegetables.

Champagne/Sparkling Wine - These wines are made effervescent in the wine-making process. Champagnes and sparkling wines range in style from very dry (Natural), dry (brut) and slightly sweet (extra Dry) to sweet (sec and Demi-Sec). Many sparkling wines are also identified as Blanc de Blancs (wines made from white grapes) or Blanc de Noirs (wines produced from red grapes).
Pinot Noir - Pinot Noir is a red wine of light to medium body and delicate, smooth, rich complexity with earthy aromas.  They are less tannic than a cabernet sauvignon or a merlot.  Pinot Noirs exude the flavor of baked cherries, plums, mushrooms, cedar, cigars, and chocolate.
Zinfandel – Primarily thought of as a Californian varietal (though recently proven to have originated from vineyards in Croatia), Zinfandel is a red wine with light to full body and berry-like or spicy flavors. The Zinfandel grape is also widely used in the popular off-dry blush wine known as White Zinfandel. The Red Zinfandel pairs well with moderately spicy meat dishes and casseroles. 
Syrah (Shiraz) - Syrah can produce monumental red wines with strong tannins and complex combinations of flavors including berry, plum and smoke. It's known as Shiraz mainly in Australia and South Africa.
Petite Sirah - Petite Sirahs are red wines with firm, robust tannic tastes, often with peppery flavors. Petite Sirahs may complement meals with rich meats.

Merlot - Merlot is a red wine with medium to full body and herbaceous flavors. Merlot is typically softer in taste than Cabernet Sauvignon.  It’s flavors and aromas include blackberry, baked cherries, plums, chocolate, and mocha.

Cabernet Sauvignon - Cabernet Sauvignon is a red wine known for its depth of flavor, aroma and ability to age. It is full-bodied and intense, with cherry- currant and sometimes herbal flavors. Cabernet Sauvignon may have noticeable tannins.

WHITE WINES

•CHABLIS (BURGUNDY)

•POUILLY FUISSE (BURGUNDY)

•MEURSAULT (BURGUNDY)

•PULIGNY MONTRACHET (BURGUNDY)

•SANCERE (LOIRE)

•MUSCADET (LOIRE)

•VOUVRAY (LOIRE)

•ENTRE-DEUX-MERS (BORDERAUX)

•SAUTERNES (BORDEAUX)

•HOCK (GERMANY)

•STEINWEIN (GERMANY)

•FRASCATI (ITALY)

•SOAVE (ITALY) 

RED WINES

•CHIANTI (ITALY)

•VALPOLICELLA (ITALY)

•BARDOLINO (ITALY)

•BARBERA (ITALY)

•ST. JULIEN (BORDEAUX)

•POUILLAC (BORDEAUX)

•ST. EMILLON (BORDEAUX)

•POMEROL (BORDEAUX)

•GRAVES (BORDEAUX)

•NUIT ST. GEORGES (BURGUNDY)

•BEAUNE  (BURGUNDY)

•CHINON (LOIRE)

•ST. JOSEPH (RHONE)

•CÔTE ROTIE (RHONE)

•HERMITAGE (RHONE)

•CHATEAU NEUF DU PAPE (RHONE)

•VALDEPENAS (SPAIN)

•RIOJA (SPAIN)