Blush Wine

Blush Wine
Wines do not blush pink merely out of embarrassment or shame. They are not rosy-cheeked brides walking down the aisle with the spotlight shining on them. They are not shamefaced liars with a flush of color to their cheeks caught in some truth-revealing quandary. These blush wines are not Tom Cruise jumping up and down on Oprah’s couch. Blush wines in fact are no more than another name for Rose Wines—and put an accent over the “é” and say “Ro-zay” and not the thorny name that called by any other name would smell as sweet. Rosé is French for pink, but pink wine as a marketing name emits a negative aura without panache and a wine so labeled would probably not fare well alongside a Pouilly-Fuisse or Bordeaux.

Blush Wine Origins
The first blush of rosé on note in the U.S. was launched by California’s Almaden Vineyards in the early 1940’s when the local home-grown winery introduced their Grenache Rosé, a sweetish pink wine. This successful blushing wine helped create an impression that rosé wines equated to sweet wines, perhaps a notion similar to Rieslings or a Gewurtztraminer being only sweet wines.

At some point in time, some Californian wine marketing brigands decided that rosé as a name was a monkey on the pinkish-tinted wine’s back and sought a better moniker to use. One of the first to conjoin the word blush with wine was Mill Creek Winery to describe a wine that was neither red nor white. Mill Creek’s owners, the Kreck family, went as far as to claim it as a trademark. And although they might own the name, it was another winery which transported the blush wine name to a higher plane and rosés in the U.S. haven’t been the same.

It was Sutter Home’s accidental introduction of White Zinfandel in the 1970’s that got the blush ball rolling. While making Zinfandel, the yeast that normally consumes the sugar in the grape juice died. It left a slightly sweet pinkish wine. Like making lemonade, Sutter Home seized the opportunity, bottled the blush wine, and created a wine market that had not existed before. Sutter Home and than later, Beringer, helped make White Zinfandel and the blush wine concept a household name and synonymous with slightly sweet and pink wines with a body thinner than an anorexic model. There has been a backlash to this marketing of blush wines with the general perception that they are insipid, wine candy, and a concoction of marketing rather of great winemaking. Well, you can diss and sneer at blush wines all you want, but it’s a little known fact that Beringer’s White Zinfandel and their other blush wines dominate their marketing mix. They may get their awards for their Private Reserve Cabs, but the winery makes its money on blush.

Rosés Have No Need to Blush
Let’s set aside White Zinfandel and consider it a separate sub-category. While produced in a similar manner, White Zinfandel doesn’t share the spirit of rosé—they tend to be slightly sweeter in nature and occasionally offer up a fizziness edge. On the other hand, rosés range from slighty sweet to dry with fruity aromas and flavors and noticeably more depth. They also have lively acidity which helps make rosé excellent with food. For background on style and production process, LoveToKnow’s Rose Wines give you further elaboration. Generally served slightly chilled, rosés are refreshing, vibrant and versatile. They make a great sipping wine to relax during an early summer evening heat, on picnics, and they carry on well into the autumn. Put together autumn and food, and you get Thanksgiving and rosés well-suited to Tom Turkey.

Not for Aging
Because rosés and blush wines do not stay in contact with a grape’s skin for any length of time, tannins for building aging structure are hard to come by. For this reason, it is advisable to drink these wines within several months of their release to enjoy them at their best.

Coming Back in Style
Rosé wines have been out roaming in the desert and out of style for a couple of decades since the White Zinfandel fad altered the blush wine’s image. However, fads get deflated eventually and rosés are finding handholds and gaining popularity within the wine-drinking community again with the terms blush and rosé almost used interchangeably. There are countless choices to try as well. Blush or rosé wines are a style rather than a varietal which opens up countless concoctions. Some of the best rosés are from France’s Bandol in Provence as well as Tavel in the Southern Rhône. These rosés are made with typical Rhône grapes such as Grenache, Cinsault, Mourvèdre, and Syrah. But almost any type of red grape varietal can be used. Spain is another rosé player where they call their blush wines, rosado. The Spanish will usually use Garnacha, Tempranillo, and Monastrell. In the U.S., many winemakers have sidestepped White Zinfandel and are making excellent pink wines made from a multitude of varietals, from Pinot Noir, to Zinfandel, to Syrah, to Grenache, to Cabernet. It doesn’t take much looking but you’ll be able to find blush wines from other countries as well, Australia, New Zealand, Argentina, and Chile, to name a few.

Blushing Bubbles
Do not, I repeat, do not refer to bubbly blush wines as Pink Champagne. That resurrects decades-old bad memories of something called Cold Duck that more than White Zinfandel sullied lovely rosé wine’s reputation. Many Champagne houses and sparkling wine producers make elegant Rosé Champagnes and sparkling wines that are full-bodied and toasty with tart strawberry flavors. They can be made in one of two ways — the traditional way is to extract color by macerating the wine with pinot noir skins to achieve the right tint. The other and more contemporary method is to add Pinot Noir wine to each Champagne bottle prior to the second fermentation. But like mixing paint, coloration is not an exact science and there will be wide variations in the blush color. Just think pink and be happy. There’s nothing more gorgeous than a flute of pale salmon-pink Champagne with a stream of tiny and tight bubbles percolating to the surface. Note that Rosé Champagnes are more complex to produce and consequently are usually more expensive than their golden siblings.

Drink Rosé, Blush Happy
Regardless if you call them blush wines or rosés, these multi-colored pink wines are just fun to drink and vary in aromas and flavors. Although some can have a sweet edge, most lean to dryness and are easily appreciated.

Merlot Wine

Merlot
Merlot: sadly, it’s become a less than exalted, tawdry name in the wide world of wine. True, it didn’t take a popular movie to malign this classic red grape varietal. Ill-advised American wine producers had a big hand in doing that before Hollywood did. Inspired marketing-types over-promoted Merlot as single varietal wine, catering to neophyte wine drinkers with callous disregard and helped shape, or rather tarnish, Merlot’s image in the U.S. Consumers, the diabolical marketers asserted, wanted something round, red, and silky to drink—something easy to drink. Basically, they wanted to give the wine-drinking public a no-brainer red wine. Aggressive U.S. growers complied and put their money behind this Old World French grape, making it ubiquitous in American wine shops, bars, and restaurants with sometimes minimal regard to its quality, heritage, or taste. It became the White Zinfandel wine of the 1990s, albeit one with more class and character that never sank quite as low in the public’s or wine critics’ esteem.

Merlot was a rising wine star for many producers. The varietal was relatively easy to grow in many regions, ripened early although unevenly at times, and in general was softer, plusher, and less tannic than its highbrow Bordeaux blending partner, Cabernet Sauvignon. Producers also appreciate Merlot’s earlier ripening. Finishing one or two weeks earlier than Cab helps growers get the harvest in before the autumn rains arrive.

Merlot developed an awkward wimpy image, perhaps too wimpy for some. Many savvy wine consumers were disappointed as well, turning their nose away rather than up, and shifting from the insipid and character deficient red wine to other better realized wines. Oh, and did that movie damage Merlot’s reputation, too? No doubt, but so what? Remember the children’s rhyme, “Sticks and stones can break my bones but words can never hurt me?” Well, Merlot sales, along with the saintly Pinot Noirs, took a noticeable bump to the north even as Merlot’s reputation took a hit. But after a glut on the marketplace, and a weeding out of the lesser Merlots, consumers are beginning to judge the soft red wine and are appreciating the well-made versions on their own merits. Besides, it’s difficult to argue with success. Merlot’s rounder and softer soul has drawn many new wine drinkers away from the Chardonnays and the White Zinfandels and over to the dark side of red wine. And is that such a bad thing?

With Merlot, Less May Be More
The thin-skinned dark berry blue grape or little blackbird, as it is referred to in France, shares similar flavors and aromas as Cabernet Sauvignon. Typically, there will be dark fruity berry, cherry, and cassis characteristics that may combine with other plum fruit as well as chocolate, herbs, and notes of leather. Where Merlot deviates from Cabernet Sauvignon can be perceived as a difference in style. By nature its tannins lose sturdiness and go turtle when fully ripe, and Merlot wines present themselves as softer and more yielding to simplicity than their more distinguished blending buddy, Cabernet Sauvignon. Also, Merlot doesn’t lend itself to aging like Cab, either, and most are ready for consumption on release. There’s no need to ponder how long to hold a Merlot in the cellar; it’s usually ready to go. And that may be Merlot wine’s broad appeal, its simplified structure that carries traces of deeper character notes. And while U.S. wine drinkers have embraced the standalone Merlot, contrarily, the majority of the world uses Merlot merely as a simple grape that lends itself elegantly to blending with other varietals rather than flying solo.

Bordeaux, Where Merlot Shines
Bordeaux would be nothing without Merlot; it’s the primary grape in the Right Bank’s St.-Emilion and Pomerol and overall, is double the acreage of Cabernet Sauvignon throughout the Bordeaux region. In the Medoc and Graves regions and other lesser Bordeaux regions, Merlot is just one of other grapes blended into the traditional Bordeaux formula with Malbec, Petit Verdot, Cabernet Franc, and of course the primary grape of Cabernet Sauvignon. It is necessary to flesh out Cabernet’s sturdy structure, to bring it down to earth. In Pomerol and St. Emilion, Merlot stands alone and uniquely expresses itself. Probably the most famous and sought-after Merlot is from Pomerol’s Chateau Pètrus, with its legendary and jammy-velvet wines that age forever, are hard to obtain, and involve large volumes of money to own. While many rave about Pètrus’ opulent and complex wines, others might choose another Pomerol, Château Le Pin, if given the choice. But alas, most are never given the chance to choose one or the other.

Merlot, California Style–and Let’s Not Forget Washington
In the United States, California and Washington lead the pack in producing Merlot. Merlot has grown in its planting in these two states since the 1970s. And while initially used as a blending grape with Cabernet Sauvignon and the Bordeaux-style Meritage blends, producers began toying with it as a single varietal. Some have been successful, but there are many disappointments to be found as well. Often, in a reverse paradox, small bits of Cabernet Sauvignon or Cabernet Franc are blended to toughen up Merlot’s structure. Duckhorn Vineyards and Pride Mountain Vineyards are two noteworthy Merlot producers from California. In Washington, Merlot stands second to no other state. The best places commanding attention are wines from Columbia Valley and Walla Walla. A good place to start might be at Gary Figgins’ Leonetti Cellars or Northstar Winery with Merlots showing balance, flavorful fruit, and finesse.

Other-Worldly Merlots
Merlot is grown extensively around the wine globe, although the majority is used as usual to round and soften other wines. Italy is a major producer, where it is used both as part of blended concoctions or as a single varietal. The best ones will come from the Tre-Venezia regions. In Australia, Merlot is used as the better half to reduce a Cabernet Sauvignon’s stern nature. There are some unblended versions, with the better ones found in Barossa Valley and the McLaren Vale, much like Shiraz. And gee, what a surprise, Merlots are starting to pop up out of Chile and Argentina.

Food Pairings
As you might expect, the easy Merlot style leans to less acidity than Cabernet Sauvignon, giving it a higher lushness factor. Acidity is always one factor to consider when pairing food with wine but there are no hard and set rules when putting food together with wine. Perhaps not always the best match with food, Merlot works with soft/hard cheese, pastas, roast chicken, grilled/roasted meats, vegetarian dishes, casseroles, and salads.

Upside Down and Sideways
Remember that whining Miles fellow from Sideways? While he may have slammed Merlot throughout the movie, toward the end of the flick, the sad-eyed Miles drank his most-prized wine in a styrofoam cup, a 1961 Cheval Blanc…A St. Emilion with Cabernet Franc (66%) blended with Merlot (33%) and a bit of Malbec. Hypocrisy was always one of Miles’ best attributes.

White Wine

Red wines have been very popular lately due to the medical reports on their finding about antioxidant and benefits for the heart.  It’s a fact that red wines are amazing, but that doesn’t mean other wines are bad, especially white wines.  White wines are truly wonderful because of its subtle aroma and taste.

When it comes to white wines, many people are confused about them.  With such a wide varieties of them, it seem impossible to find which one is the right one, either to enjoy it with a meal or to entertain guest at a party.  To give you a better idea of them, here are some of the most common kinds of white wine available:

Chardonnay - The most popular type of white wine in the world.  This type of wine originated in France from grapes of the same name.  Its flavor has a fruity tastes of citrus, apple, peach combines with a hint of vanilla, oatmeal, and nuts.  Chardonnay looks very elegant in a glass with its light greenish to deep yellow colors.  It is best served with chicken, poultry, and fish.

Sauvignon Blanc - Another popular wine that also comes from France, particularly around the region of the Loire valley.  This wine can also be grown in New Zealand.  Its flavor and aroma is compared to a freshly cut grass, which gives the wine an herbaceous flavor with hints of fruits.  This type of wine should be enjoyed immediately as its fresh flavor doesn’t last long.

Chenin Blanc - Another great wine from Loire valley, but not as popular as Sauvignon Blanc.  However, its flavors are truly wonderful with a hint of lime and pineapple combined with the sweetness of licorice and honey.  Unlike the Sauvignon Blanc which have to be consumed immediately, Chenin Blanc last longer and can be kept up to 10 years.

Pinot Gris -  This type of wine is not as popular as the one above, but it has the flavors that will keep most people begging for more.  This is a crisp and smoky wine with hints of apricot.  This type of wine are grown and produced in France, in the valley of Alsace or Clare.

There are many other kind of white wines available, all have an elegant and luscious flavors that is a perfect companions for many different foods.  It can be enjoyed with any meal or by itself.  To know more about white wines, it is best to research them on the internet or at your local wine dealer.

Red Wine

Choosing the perfect wine for your next dinner party can be overwhelming if you don’t know anything about wine.  Now you will be able to learn the best kinds of red wines that are available to you on the market.

Basically, red wines are a classification of wines according to style.  The other type of wine according to style is the white wine.  Red wines are generally made from grapes in the vineyard of Europe.  They are either made from one or more selection of European grapes known as “vitis vinifera”.

Beside the classification according to style, red wine are further classified into kinds of grape selections. There are some red wines that use just one variety of grapes as the main ingredient.  On the other hand, there are other red wines that use many varieties of grapes.  The end result is the distinct flavors that each will have.

Classifying red wines can be very complicated.  However, for those who just want to have the perfect wine for their next dinner party, here is a list of some of the best red wine available on the market:

1. Gran Tierra Red

This type of red wine has a fruity taste to it.  It is easy on the tongue and great for any wine drinker.  Gran Tierra Red is made from Tempranillo grape, which is a grape that is responsible for Spain’s great Rioja wines.

This type of red wine is best with steaks and any casserole dish.

2. Blackstone Merlot

Merlot is an old-world grape grown in the Bordeaux region in France.  It is very popular in France and the top choice for red wine drinkers.  It can be drank at a young age, but develops more flavor as it aged.  With its fruitcake flavors, a touch of oak, and a firm tannins, it gives the wine a flavorful and balanced wine.

This type of red wine is great with steak and pasta dishes.

These are just a few of the best red wines available on the market.  Keep in mind that the quality of red wines are fully dependent on the type of grapes that were used.  To learn more about red wines, you can research them on the internet or at a local wine dealer.