HOW TO CHOOSE WINE WHEN YOU KNOW NOTHING ABOUT WINE

A very common question I get is how to choose a wine when there are so many options. It is easy to get overwhelmed by the seemingly unending varietals, vintages, and difficult to pronounce names. Over the years, I’ve attempted to demystify wine culture with Master sommelier Mr. Micheal Jordan (I think I did a pretty good job) and I will now offer some tips on how to make the process a little easier for you.

But first, let me state that there are two wine purchasing behaviors that crush my soul. The first is buying wine based on how pretty the label is. The second behavior that crushes my soul is buying wine just because the shelf talker (the little sign on the shelf that describes the wine) says “90 points” on it and then some wine expert’s name after it. I’ll admit, if you ever visit Big Wine Shop, shops put up these shelf talkers all the time. Why? Because it sells wine. But I’d be lying if I thought that was the best and only way to choose wine.

1-CREATE A RELATIONSHIP WITH YOUR LOCAL WINE EXPERT :-

The best way to become an informed wine consumer is to start forming a relationship with your local wine shop or wine person. Speaking to them about your tastes will help both of you understand what you’re looking for and which wines will best fit your palate. You’ll learn a lot about your personal tastes and preferences over time. This tactic is a no-brainer when it comes to shopping at your local wine shop because you’ll have someone you can rely on to help you find what suits your needs.

2. BE A PRACTITIONER: TASTE AND TRY EVERYTHING:-

Even if you don’t have a wine expert you can jam with, the next best move is to really learn your palate on your own by trying a different varietal each time you want to pick up a bottle. Trying new varietals, vintages, and styles is always a great way to go and will allow to you to build context around what may or may not work for you. Have you tried a Gerwurtztraminer, or a Marsanne, or a Roussanne, or a Gruner Veltliner, or a Lagrein, or Cornas yet? There is no substitute for actually experiencing the various options out there other than just pouring a glass and tasting it. Don’t rely on what a wine magazine or catalogue has to say, go out and develop your own palate.

Tasting wine doesn’t have to be an expensive endeavor. Here’s the thing, a higher price does not always equal a higher quality wine. Depending on where you live, there are often local wine tastings and events Check out Local wine events If you’re budget conscious, I can easily recommend great bottles of wine at $12-15 for every day of the year. Need some help? contact me here.

If you’re worried you’re going to try something you don’t like, remember that this is really no different than the advice I give about social media platforms. Just like you have to be a practitioner to understand if a platform works for your brand, you have to try new wines to understand what works for your palate. Don’t be a headline or shelf-talker reader. There is massive value in trying something and creating context for yourself. So, build a relationship with your closest wine expert and try everything you can!.

And i am always here if you need any advice Cheers

your Wine Dr.

KHAN CS,CSW,CSC

WHY CLIMATE MATTERS IN WINE

Remember that it is the grape's innate sugar that is eventually converted to alcohol during the fermentation process. So presumably, riper grapes result in higher alcohol levels in the final bottle of wine.

Warm Climate Wines

grapes are grown in warmer climate zones, like California, Chile, Spain and much of Italy, they can't help but reflect the cogent influence of the sun, heat and typically drier growing conditions. These warm weather wines carry higher alcohol levels (typically 14% or above) when fermentation is complete and show more intense color, body and flavor on the palate.

Combine the concentrated flavor compounds with the elevated alcohol levels and both the aromatics and palate nuances are amplified by the alcohol.

 

Common Warm Weather Flavors :-

• White Wines:    pineapple, mango, banana, papaya
• Red Wines:       raisin, fig, ripe blackberry and carmelized fruit
  

Excellent Examples of Warm Weather Wines to Try:-

Chilean or Californian Cabernet Sauvignon, Argentinean Malbec, Rhone Valley reds, California Zinfandel, Australian Shiraz

Cool Climate Wines:

Classic cool climate zones like Burgundy, Champagne, Alsace, Germany, Oregon and areas of Italy cultivate grapes with lower levels of sugar and higher levels of acidity, which result in wines with lower levels of alcohol (typically below 13%).

These cool region wines are essentially the yang to the warm climate wine's yin. With less sun, lower growing temperatures and often more moisture, expect the wines to carry lighter color profiles, carry a light to medium body, and be noticeably more subtle in terms of flavors, though with more palate acidity.

Common Cool Weather Flavors :-

• White Wines: pear, apple, subtle citrus
• Red Wines: currants, cranberry

Dramatic Examples of Cool Climate Wines to Try: 

German Riesling, Alsatian Riesling or Pinot Gris, Burgundy, Champagne, Italy's Pinot Grigio from Alto Adige

Climate zones help explain why Chardonnay from the cooler region of Burgundy can display subtle aromas, with more green apple, minerality and zippy acidity and how Chardonnay from sunny California often carries intense aromas, riper fruit flavors and more weight on the palate.

Your wine dr.

KHAN

MERLOT

Merlot is the second most widely-planted black wine grape in the world.Most major wine-producing country have Merlot vineyards, including Argentina, Australia, Austria, Chile, Germany, Greece, Hungary, Italy, New Zealand, South Africa, Spain, the United States, and of course France.

It is by far the most widely planted grape of the entire Bordeaux region and third, behind carignan and grenache as the most planted black variety in France. However, it has a starring role in only one region, historically, north of Bordeaux's Gironde River, where it is the basis of the wines of St. Emilionand Pomerol. Château Petrus, which has risen in consumer stature in the past four decades, is over 90% Merlot.

South of the Gironde, however, merlot played a supporting role, usually about a third or less of typical Medoc blends with cabernet sauvignon and cabernet franc, until 1950, when plantings began to increase. Today, an average Medoc red blend has a base of two-thirds merlot, with the other grapes lending support. Most of the increased merlot planting has come at the loss of the cabernet franc, carmenere, malbec, and verdot varieties.

Because merlot ripens at least a week earlier than either cabernet variety, it is "vineyard insurance" where rains are a factor at harvest. The best quality merlot grows in rocky, arid ground, but is fairly adaptable and grows better than the cabernets in clay-based soils, even in damp, cool climates. Since merlot both buds and flowers early, growers' main worry is susceptibility to shatter or coulure, brought about by frost, rain, or early heat waves in the Spring. The berry of merlot is relatively thin-skinned and somewhat prone to rot.

Merlot is moderately vigorous in vine growth, but must sometimes be reined in from setting too large of a crop by judicious pruning, often followed weeks later by cluster thinning. Merlot on fertile soil may produce eight tons per acre, but best fruit quality is gained if the crop is kept at six tons per acre or less. Merlot's tendencies towards both shatter and over-cropping are paradoxical. Careful selection of both clone and site can avoid this problem, as shatter is more serious in colder climates. 

Merlot was brought to California in the 1850s and 1870s, but made little impact and was practically unknown. Almaden put in some in San Benito County in the late 1950s, Inglenook had some old acreage (planting date uncertain), and Louis M. Martini planted merlot in 1962, near Healdsburg. Merlot was first bottled as a stand-alone varietal by Louis M. Martini on a blend of 1968 and 1970 vintages. 

California Merlot was not a big seller until the end of the '80s. But in the 1990s, Merlot became to the American wine consumer what "burgundy" was in the '70s: the generic red wine flavor of fashion. Less than 2,000 acres existed in California in 1985, but over 50,000 acres were bearing by 2003.

While its flavor profile is similar to Cabernet Sauvignon, Merlot tends to be less distinctive and slightly more herbaceous overall in both aroma and taste. Ripeness seems critical; both under ripe and overripe grapes lean away from fruit and towards herbaceousness. Merlot has slightly lower natural acidity than Cabernet and generally less astringency, therefore usually a more lush moutHfeel. 

The most frequent, but not exclusive, aromas and flavors typically found in Merlot include:

*Typical Merlot Smell and/or Flavor Descriptors
*Typicity depends upon individual tasting ability and experience and is also affected by terroir and seasonal conditions, as well as viticultural and enological techniques. This list therefore is merely suggestive and neither comprehensive nor exclusive.	Varietal Aromas/Flavors:	Processing Bouquets/Flavors:
	FRUIT: currant, black cherry, plum	OAK (light): vanilla, coconut, sweet wood
	FLORAL: violet, rose	OAK (heavy): oak, smoke, toast, tar
	SPICE: caramel, clove, bay leaf, green peppercorn	BOTTLE AGE: truffle, mushroom, earth, coffee,leather, cedar, cigar box
	HERBAL: bell pepper, green olive	.

Earlier than Cabernet Sauvignon to mature in bottle, Merlot is held in higher esteem by wine drinkers than by wine collectors.
Syrah is richer and darker, Pinot Noir lighter and more velvety, but Merlot has become the darling red wine. Is it because the consumer finds Merlot easy-to-drink or is it perhaps, because Merlot is easy-to-say? I'll have a glass of Merlot, please, while I think about it.

Your Wine Dr
KHAN
CS,CSW,CSC

Thanksgiving Wine

Thanksgiving Wine Pairings

From appetizers, to white and dark turkey meat, mashed potatoes, yams, herb-filled stuffing, cranberry relish, pickled this and peppered that, all the way to pumpkin or pecan pie – is there truly a single wine that can take you seamlessly from start to finish? Enter, sparkling wines - an increasingly popular pairing partner, and not just for the holidays. Sparkling wines bring both elegance and phenomenal food-pairing versatility to virtually any meal, but with Thanksgiving these wines really shine. The art of pairing wines with food is largely a matter of personal preference; however, some safe bets for Thanksgiving wines are Pinot Noir, Syrah and Zinfandel for red winelovers and Sauvignon Blanc, Riesling, Gewurztraminer and Viognier for those who prefer white wines. With white wines the pairing priority is finding a wine with well-balanced acidity, with reds you are shooting for fairly tame tannins that will yield to and support the flavors of the food.

Best Thanksgiving White Wines

Riesling: A white wine that may either be bone dry or fairly sweet, excellent with any dishes that are spicy, salty or sweet. Whether from Alsace, Germany or Washington – Riesling wines are a top pick white wine for pairing with Thanksgiving dinner. Riesling’s innate flavors of apple, apricot, honey and its clarifying acidity give it a significant pairing edge with the likes of sweet potatoes, turkey meat and spice-laden or herb-filled stuffing.

Gewurztraminer: This white wine tends to have the aromatic gusto and spicy palate appeal that give it a solid standing with turkey and gravy, bringing out the best in both. Gewurztraminer offers a delicious white wine option for Thanksgiving Day.

Sauvignon Blanc: This crisp white wine is known for its citrus-based flavors that can be surrounded by herb or mineral undertones, making it a prime pairing candidate for turkey and mashed potatoes.

Pinot Grigio: Capable of handling garlic and onions, herbs and rich, flavorful, high-fat dishes, this white wine is a natural for the demands of Thanksgiving Day.

Albarino and Viognier: while they may not boast the initial name recognition of say…Chardonnay, these white wine varietals, offer the perfect opportunity to shake up the Thanksgiving table and take your guests on a little wine adventure, while still maintaining perfect pairing power.

Top Red Wine Thanksgiving Options

Pinot Noir: This red wine is a traditional favorite for Thanksgiving. Pinot Noir’s subtle earthy undertones and often mushroom inspired flavors surround the fruit features of the wine and tend to show well with the traditional flavors of turkey and stuffing.

Zinfandel: A fuller bodied red wine that ups the intensity from a Pinot Noir, but still maintains a balancing effect on many traditional Thanksgiving side dishes. This would be a great wine pick for those looking for a heartier red wine with the capacity to accommodate spice, bitter and sweet flavor profiles.

Syrah/Shiraz: The Syrah grape can bring a spicy edge or a meaty character to the table often increasing the complexity, while graciously handling the cornucopia of flavors in a traditional Thanksgiving meal. The prevalent peppery notes of Syrah will partner well with the herb-infused stuffing and both the white and dark turkey meat.

Beaujolais Nouveau: A light, fruity red wine, from the Gamay grape, that goes quite well with turkey and all of the fixings. This wine is released from France on the third Thursday of November, just in time to highlight your Thanksgiving feast!

Rosé and Sherry wines : along with the aforementioned sparkling wine category are also worthy of consideration for Thanksgiving wine pairing potential. They all provide a capable go between for those that are not firmly camped in either the red or white wine trenches. If you are considering a sparkling wine you may choose one labeled as “extra dry” – which will offer a touch more fruit flavor than a "brut." As for rosé wines, a drier selection will be the most versatile for pairing with virtually any part of the Thanksgiving feast. Keep in mind that if you are hosting 5 or 50 guests this Thanksgiving that you don’t have to spend an arm and a leg to offer a lovely selection of wines. There are many well-received, well-rated value wines that you can obtain for $10 or less.

Pumpkin and Pecan Pie Pairing Recommendations

fortified wines come immediately to mind. Pairing port with pies is a pretty straightforward matchup and goes way beyond just pumpkin and pecan pie. If you are a sherry fan then, you will want to take a look at either Pedro Ximénez or a Cream Sherry, to contribute a delicious nutty, sweet spice-filled character to the pumpkine or pecan pie pairing combination. Or count on a late harvest Riesling to bring rich, concentrated flavors of honey to a variety of desserts. Fortified wines and late harvest wines offer the sweetness and the viscosity to support the rich flavors and robust spice of the pumpkin pie as well as the caramelized flavors found in a pecan pie. They are also easy to find especially at this time of year.

Your wine Dr.

KHAN

CS,CSW,CSC

RHONE

Rhone

Is divided into two parts the Northern Rhone and the Southern Rhone.   Two rivers are in the Rhone, the Rhone River and the Drome river.

Northern Rhone

Narrow strip of land on steep granite hills.

-Syrah is the only black grape and is best in Cote Rotie and Hermitage

Viognier is the main white grape and is best at Condrieu and Chateau Grillet (one of the smallest AOC’s in France) There is also Marsanne and Rousanne and the whites are allowed to be mixed with the reds.

Cote Rotie – The most Northern in Rhone on very steep slopes.  The slopes are southeast facing and are protected from the mistral winds.  The soils are schist and each vine has its own stake.  Syrah with up to 20% Viognier.

Condrieu – Just south of Cote Rotie.  Is 100% viognier.

Chateau Grillet – Is located with in Condrieu and is one of the smallest ACs in France.

Saint Joseph – Overlaps half of Condrieu and extends south on the west side of Rhone to just north of St-Peray. Majority is red Syrah with up to 10% Marsanne and Roussane.

Hermitage – on Saouth facing granite slopes.  Crozes hermitage is the lesser AC.  It is Syrah with up to 15% Marsanne and Rousanne.

Cornas – Small AC between St-Peray and Saint Joseph.  Syrah

St-Peray – Most southerly AC in Northern Rhone. Produces still and sparkling wine from Marsanne and Rousanne. 

Clairette de Die and Cremant de Die produces sparkling wine.  Clairette de Die is made from the Muscat grape and Cremant de Die is made from the Clairette grape.For the sparkling it is produced in Methode Dioise Ancestrale (begins bottling a partly fermented must with at least 55 grams and fermenting down to 35 grams of residual sugar) The soils consist of schist, granite and are high in Alkaline.

Southern Rhone

Grenache is the main grape but also there is Syrah, Cinsault and Mourvedre being the most important.

-Rocks absorb the heat from the sun keeping the wines warm at night often referred to as Pudding Stones.

-Can be affected by mistral which is a very strong, cold wind.

Coteaux du Tricastin – Just south of Montlimar produces good red from Grenache, Syrah with Carignan, Mourvedre and Cinsault.

Cotes-du-Rhone – The AC Cotes-du-Rhone Villages which may have the village name attached.  There are 16 villages which can append their name to the Cotes-du-Rhone Village AC:

Beaumes-de-Venise         Sablet

Cairanne                        Saint-Gervais

Chusclan                       Saint-Maurice

Laudun                          Seguret

Rasteau                         Saint-Pantaleon

Roaix                            Valreas

Rochegude                    Vinsobres

Rousset-les-Vignes         Visan

Cotes du Vivarais -  Produces red, white and rose. Min 90% Syrah and Grenache.  The rose is from Syrah, Grenache and Cinsault.  The whites are from Clairette, Grenache and Marsanne.

Rasteau – Produces red, white and rose sold under Cotes-du-Rhone.  The are naturally sweet wines known as VDN’s which can originate from Rasteau, Sablet and Cairanne.

Cotes du Ventoux – Large district between Cotes-du-Rhone AC and Cotes-du-Luberon AC.  Red, white and rose are produced

Gigondas – Max of 80% Grenache and a min of 15% Syrah and Mourvedre.  Alc is 12.5% min

Beaumes-de-Venise – Muscat de Beaumes do Venise AC wines take their name from the village Beaumes de Venise.  Wines are sweet naturally and add grape spirit (brandy) to the fermentation to arrest it (as in port production)  This ensures that plenty of unfermented  sugar remains in the wine producing14-15% abv.  There is also Beaumes de Venise AC for still red wines.

Vacqueras – A min of 50% Grenache

Chateauneuf du Pape – The name comes from the 14^th Century Pope.  Most of this area is covered with Pudding Stones. This assist in draining the ground and keep the vines warm as they hold the heat.  Wines are nearly all red and have 13 grape varietals permitted.

Grenache              Picpoul

Syrah                   Roussanne

Cinsault                Terret Noir

Counoise              Vaccarese

Mourvedre            Picardin

Bourboulenc         Carignan

Clairette

Alc min is 12.5.  Wines from Estates have the two keys on the bottle.  Chateau Beaucastel is a complex blend of all the grapes and 30% Grenache.  Chateau Rayas is all Grenache.

Lirac – Produces red, white and rose.  The roses are similar to Tavel.  The red are 40% minimum Grenache plus 25% Morvedre and Syrah, the rest is Cotes-du-Rhone varietals.

Tavel – Only AC for rose wines only.  Grencahe and Cinsault followed by Mourvedre and Picpoul are the most important but 10 total are allowed.  No single grape can be more than 60% of the blend.  A max of 13.5% abv.  It is pelure d’oignan (onion skin) color.

Cotes du Luberon – Produces red, white and rose.  The red and rose wines are a minimum of 60% Grenache and Syrah.  The remaining are Cotes-du-Rhone varietals.  The white are made  from Clairette, Grenache blanc, Roussane, Ugni Blanc, Bourboulenc and Vermentino.

Vinsorbres – Awarded in 2005 as an AC. 50% Grenache and either Mourvedre and Syrah 25% minimum.

Your Wine Dr.

KHAN

CS,CSW,CSC

Loire

                                            Loire  

The Loire is one of the most diverse wine region in the world…

it is approx. 960 km long (OVER 600 MI.) Rising from the Massif in the South it flows over 140 km before the Central Vineyards, and on toward the Atlantic.  The river keeps the region a few precious degrees warmer and the warmest area is Touraine where some very good red wines are produced. The region also produces some of the greatest Sweet wines in the world!  There are several soil types and at least a dozen grape varieties.

The upper Loire area of Cote du Forez VDQS produces Red and Rosé from Gamay grapes.  The Cote Roannaise AC (upgraded in 1996) produces AOC red wine from Gamay. These areas are across from Beaujolais on the map. 

 Many producers are using the  Maceration Pelliculaire  or Cold Soak process to obtain more flavor in the white wines.

Grapes :

·     White

1.  Sauvignon Blanc

2.  Chassalas

3.  Chenin Blanc

4.  Muscadet (Melon de Bourgogne)

5.  Gros Plant (Folle Blanche)

6.  Romorantin

7.  Chardonnay

8.  Malvoise

·     Red

1.  Cabernet Franc

2.  Cabernet Sauvignon

3.  Cot (Malbec)

4.  Pinot Noir

5.  Gamay

6.  Grolleau

7.  Pineau d’Aunis (Chenin Noir)

The 4 Main Loire Districts (with sub-districts)  :

·     Central Vineyards:

Pouilly-Sur-Loire – Chassalas

Sancerre

Pouilly Fume

Menetou-Salon

Reuilly

Quincy

·     Touraine:

Cheverny

Vouvray

Montlouis

Bourgueil / St.-Nicolas-Bourgueil

Chinon

Loir Valley :    1. Jasnières   2. Coteaux du Loir

·     Anjou:

Anjou

Saumur

Coteaux du Layon

Savennieres

Haut Poitou

·     Nantais:

1.  Muscadet

2.  Muscadet de Sevre-et-Maine,

3.  Muscadet Cotes de Grand-Lieu,  

4.  Muscadet des Coteaux de la Loire

        *VDQS Gros Plant 

*Coteaux d’ Ancenis

Central Vineyards

·      Pouilly-sur-Loire  (the best wines are of 100% Sauvignon Blanc) and is sold under these three ACs:

1.    Pouilly-Fumé AC

2.    Pouilly Blanc Fumé AC 

3.    Blanc Fumé de Pouilly

·       Pouilly-sur-Loire AC   wines are made from Chasselas grape  

·      Sancerre AC is made mostly from Sauvignon Blanc but a little red is made with Pinot Noir

·      Menetou-Salon AC  is a small area producing red/ rose from Pinot Noir and white from Sauvignon Blanc.

·      Quincy AC  This has only one AC and it is 100%  Sauvignon Blanc

·      Reuilly AC  produces Sauvignon Blanc white wines, red wines and great rosés from Pinot Noir and Pinot Gris

·      Orleans AC produces Red/Rose from Pinot Noir and Chardonnay

·      Orleans-Clery AC produces dry red wine from Cabernet Franc

·      Chateaumiellant AC produces Red/Rose Gamay Noir, Pinot Noir, Pinot Gris, Gamay

·      Coteaux de Giennois AC produces Sauvignon Blanc, Gamay and Pinot Noir

Touraine  

The warmest district produces white, red and rose wines

·      Cheverny

Red/Rose: 40-65% Gamay, + Pinot Noir, Malbec, Cabernet Sauvignon (until 2000);

White:65-80% Sauvignon Blanc + Chardonnay, Chenin Blanc, Arbois;

Rose: min 50% Gamay + Cabernet Franc, Cabernet Sauvignon, Malbec, Pineau d'Aunis, Pinot Gris

·       Cour-Cheverny was upgraded in 1993 to AC status.

The white Cour-Cheverny white wine is made entirely from Romorantin grape.

·      Vouvray

A delimited district of Eight Communes

Well known for tufa sub-soil.  This white wine is made from Chenin Blanc grapes and can be a most raspingly acidic wine in cooler years.

    

The Vouvray wines are in three degrees of dryness:

1.    Dry (Sec)

2.    Semi dry (Moelleux)

3.    Sweet (Liquoreux)

And three Vouvray styles:

1.    Still

2.    Slightly Sparkling (Pétillant)

3.    Sparkling (Mousseaux) from Methode Traditional

·      Mountlouis  Directly across Loire River to the South from Vouvray (used to be sold as Vouvray)

Dry, semi-dry, sweet and sparkling from “method traditional” made from the Chenin Blanc grape.

·      Loir Valley    LOIR is pronounced    LOW - EAR

                                              i.     Jasnieres AC wines are made from Chenin Blanc and have steep south facing slopes

                                             ii.     Coteaux du Loir AC Red: min 30% Pineau d'Aunis+Gamay, Pinot Noir, CF, CS; White: CB; Rose: Pineau d'Aunis, CF, Gamay, Malbec + 25% Grolleau

                                           iii.     Coteaux Vendomois Red: min 30% Pineau d'Aunis+Gamay, Pinot Noir, Cabernet Franc, Cabernet Sauvignon;

White: Chenin Blanc + max 20% Chardonnay

Rose: Pineau d'Aunis + max 30% Gamay

·      Bourgueil  AC  &  St-Nicolas-de-Bourgueil AC

They produce red wines from Cabernet Franc

with up to 10% of Cabernet Sauvignon

·      Chinon AC  produces mainly red wine from Cabernet Franc with max 10% Cabernet Sauvignon some rose and a little Chenin Blanc

·      Valencay VDQS Red: Cabernet Franc, Cabernet Sauvignon, Malbec, Gamay + 25% Gascon & Pinot d'Aunis, max 10% Gamay de Chaudonnay;

White: Arbois, SB, Chard, max 40% CB & Romorantin; Rose: CF, Cabernet Sauvignon, Malbec, Gamay + 25% Gascon & Pd'Aunis, max 15% Gamay tienturier de Chaudonnay

Anjou

·      Saumur   also has the Tufa sub-soil  and has an abundance of limestone caves. Produces still or sparkling wines from Chenin Blanc - and a max of 20%  Chardonnay and Sauvignon Blanc

o   Two Sparkling wine ACs : 

1.    Saumur d’Origine AC

2.      Crémant de Loire AC

·      Saumur-Champigny AC  red wine from Cabernet Sauvignon, Cabernet Franc and Pineau d’Aunis

·      Saumer-Petillant AC minimum 80% Chenin Blanc with Chardonnay and Sauvignon Blanc

·      Savennières AC  plus two others:

1.    Savennières-Coulée-de-Serrant AC

2.    Savennières-La-Roche-aux-Moines AC

Savennières is a commune north of the river just south of Angers. The fine dry white wines from Chenin Blanc can take many years to reach maturity. The soil is very different than that of the surrounding area and thus the three ACs.  Nicolas Joly is a Biodynamic pioneer owns the Coulée-de-Serrant and La-Roche-aux-Moines sites.

·      Coteaux du Layon

Produces red,  rose, dry white and outstanding sweet white wines. The rose wines are sold under Anjou Rosé or Rosé de Cabernet.

§  The sweet white wines of these Coteaux du Layon ACs can be sold either demi-sec, moelleux or liquoreux

§  All the outstanding white dessert wine is made from Chenin Blanc, in good years they can be as glorious as the greatest Sauternes and ausleses of Germany.

·      Rosé-d’Anjou AC is made from Cabernet Sauvignon, Grolleau, Gamay, Pineau d’Aunis (Chenin Noir) and Pinot Noir

·      Cabernet d’Anjou is made from Cabernet Sauvignon and Cabernet Franc

·      Cabernet de Saumer is made from Cabernet Sauvignon and Cabernet Franc

·      Rosé de Loire AC is made from Cabernet Sauvignon, Grolleau, Gamay, Pineau d’Aunis (with  COT replacing Pinot Noir).  The sweeter versions are from Grolleau gave rose from the Loire a bad name.

·      Vins du Thouarsais VDQS Red/ Rose: Cabernet Franc, Cabernet Sauvignon, Gamay; White: Chenin Blanc + max 20% Chardonnay

There are two quality vineyard areas for sweet wines with their own AC:

o  Bonnezeaux AC

o  Quarts du Chaume AC

 two additional ACs:

o  Coteaux du layon Chaume AC

o   Coteaux du Layon Villages AC

( 6 villages) can add their name to label :

1.    Beaulieu-sur-Layon

2.    Faye d’Anjou

3.    Rablay-sur-Layon

4.    Rochefort-sur-Loire

5.    St Aubin de Luignés

6.    St Lambert-du-Lattay

Nantais

The cold and wet area around the town of Nantes (close to the Atlantic Coast) has four AC areas:

1.    Muscadet AC

2.    Muscadet Coteaux de la Loire AC

3.    Muscadet Cotes de Grand Lieu AC

4.    Muscadet Sevre-et-Maine AC (best)

o   The white wine from this region is from Muscadet. The local name is Melon de Bourgogne grape.

o    Aging requirements: On sediment for one winter, not bottled before 3rd week of March, or mid-October to mid-November for fuller bodied wines.  Bottled directly off its lees (no fining, filtering)

o   The wines may have a slightly “salty” or briny minerality at times, high acid and most are of  low to moderate quality and very light and thin.  Much improvement has been made in recent years and the wines are improving.

o   Sometimes these wines are sold under sur lie (which means they have been matured on their fine lees over the winter. This creates a richer and somewhat “yeasty” flavor, and a slight “prickle” to the wine. Some actually can be confused with Chablis if made well.

o   Other Areas of interest are:

                                              i.     VDQS Gros Plant du Pays Nantais (Folle Blanche grape)

                                             ii.     VDQS Coteaux d’Ancenis   Red/Rose: Cabernet Sauvingon, Cabernet Franc, Gamay max total 5% Gamay de Chaudenay and Gamay de Bouze; White: Chenin Blanc, Pinot Gris

                                          iii.     VDQS Fiefs Vendeens  Red: Min 50% Gamay and Pinot   Noir, + Cabernet Sauvignon, Nefrette, max 15% Gamay de Chaudenay; White: min 50% Chenin Blanc, + Sauvingon, Chardonnay.  Max 20% Melon in Vix and Pissotte; max 30% Groslot Gris in Les Sables d'Olonne; Rose: Same as Red, except Max 30% Groslot Gris in Les Sables d'Olonne

Your Wine Dr.

KHAN 

CS,CSW,CSC