A Lesson in Lesser Known Wine Grapes
Wine consumption
has exploded in the United States over the last decade. In 2009 we became the
number one consumer of wine (by volume) consuming more than 750 million
gallons. But of that number, almost 90% of the wines consumed were made up of
one or more of the following grapes: Riesling, Pinot Gris (Pinot Grigio),
Sauvignon Blanc, Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon, Syrah
(Shiraz).
With more than 5000
grape varieties used in wine production, we are going to present a few of the
lesser-known wine grapes you may want to try.
Aligote
Aligote is a white wine producing
grape varietal native to the Burgundy region of France. Often referred to as
Burgundy's "other" white grape, it’s less popular than Chardonnay.
Aligote is thin-skinned and well known for its acidity.
Beyond wine, Aligote is known for
its role in the production of Kir, a French liqueur from Burgundy made of white
wine (Aligote) and black currants. Outside of Burgundy, the grape is gaining
popularity in Eastern Europe and ex-soviet countries with plantings in
Bulgaria, Romania, Ukraine, Moldova, and Georgia.
Picpoul (blanc)
Picpoul, meaning "lip
stinger," is an ancient grape varietal native to Languedoc. After
Phylloxera devastated Europe in the 19th century, the grape became almost
extinct. It was revived in the 20th century by the Vermouth industry. Today the
grape's popularity continues to grow, and when done well makes fabulous crisp
whites in the Midi, specifically from the Coteaux du Langeudoc Picpoul de
Pinet. The wines from Picpoul de Pinet are dry, medium to full-bodied, and have
refreshing acidity with lemon flavors.
Verdejo
Verdejo is regarded as one of the
highest quality white wine producing varietals in Spain. The grape, native to
Spain, grows best in the Rueda region. In Rueda, the grape is often blended
with Sauvignon Blanc to make full-bodied whites that can age for the better
part of a decade. Verdejo should not be confused with Verdelho, the Portuguese
grape used in the production of Madeira.
Petit Verdot
Petit Verdot is a thick-skinned red
wine producing grape varietal native to Bordeaux, France. In Bordeaux, the
grape is planted in small quantities and is mainly used by the most
quality-conscious left bank producers in their blends. When used in blending,
the grape adds color, depth, structure, and a perfume-like characteristic.
Producers in California also use the
grape in blends, but single varietal examples also exist. When made on its own,
the wines produced are age-worthy, displaying a big, robust, tannic profile
with spicy characteristics. Outside of France and California, the grape also
grows in Australia, specifically Riverland. Small plantings of the grape also
exist in Chile.
Petit Manseng
Nobody ever strolled into a winery
looking to taste Petit Manseng. Merlot, chardonnay, even Riesling, sure. But an
obscure grape from the French region of Jurançon, unknown even to most
Frenchmen? You couldn't sell it. So why plant it?
A native of the Jurançon region in
the foothills of the French Atlantic Pyrenees, the small-berried,
thick-skinned Petit Manseng grape from which this white wine is made, is more
highly regarded than its larger-berried sibling, Gros Manseng. As Petit
Manseng’s small berries yield very little juice, they are not harvested until
late autumn. By this time the grapes have shriveled, and their sugar content is
at its most concentrated. This is the process known in French as
‘passerillage’. Brilliantly straw-yellow in color, the wine is intensely
aromatic, fruity and spicy on the nose, fresh, crisp and flinty on the palate.
Sagrantino
Sagrantino is native to the hills
around Montefalco, an ancient city in central Umbria. In the “green heart
of Italy,” the grape achieves its truest expression. The unique microclimate
features cooling mountain breezes called tramontano, tempered
by hot sunny days.
During medieval times, Sagrantino,
translated to “sacrament”, was first cultivated by local monks for religious
rites. The resulting wine is now known as Sagrantino Passito, sweet version that has aromas of
black raspberry with notes of bittersweet chocolate on the finish.
Over the following centuries,
Sagrantino was typically only used during religious feasts and farmers’
festivals. By the 1960s, the grape had virtually disappeared. Luckily, a
handful of viticulturists recognized its value and reintroduced it to their
vineyards, playing with the production process. Sagrantino finally achieved DOC
status in 1978 and DOCG in 1992. When you order a glass of Sagrantino today,
you’ll likely be greeted with Sagrantino
Secco. In the glass, the wine is an inky maroon shade. The bouquet
reveals aromas of dark red fruits with hints of earth and spice; on the palate,
the full-bodied wine is highly tannic with notes of blackberry.
Furmint
Ask wine fans about Tokaji and they
will tell you about Hungary’s famous sweet white wine. Ask them about Furmint
and most will have a puzzled look. Tell them it is the white grape that makes
sweet Tokaji and they will nod. Add that Furmint also produces a lovely dry wine
and nearly all will be surprised. The name Furmint may have been taken from the
word "froment" for the wheat-gold color of the wine it
produces.
Yes, there is a dry Furmint, and it
is beginning to bring new fame to the Furmint grape. For centuries, Hungary
made sweet Tokaji from the grape that earned international fame. In the last 20
years, and particularly since the year 2000, the modern version of dry Furmint
was born. Balanced acidity is one of the most important characteristics of a
wine, with its refreshing quality adding to the appeal of its taste and a major
factor in helping it to age well.
Pinot Blanc
The pinot blanc grape
originated from the Alsace region of France. It was modified from the pinot
grigio grape, which is a variation of the pinot noir grape. This relationship
between the two white wines and the famous red explains the shared name.
In France, it is known as
pinot blanc, and in Italy, it is pinot bianco. No matter which name you
use, this varietal of white wine grape produces a medium-dry to dry white wine
that is familiar throughout the world.
Pinot blanc is very similar to a
chardonnay in that it has a medium to full body and light flavor. It is
characteristically high in acidity, which lends it a sour to tart profile. It's
quite a lively wine. Pinot blanc's lighter flavors often include citrus, melon,
pear, apricot, and perhaps smoky or mineral undertones.
Gamay Noir
Gamay, a long-maligned grape
varietal grown predominantly in the Beaujolais region of France, is finally
getting the respect it deserves. Gamay’s substandard reputation dates to the
late 14th century, when the Duke of Burgundy decreed the grape’s exile from
that region in France (he didn’t like the grape’s flavor), declaring it
"despicable and disloyal," thus paving the way for Pinot Noir’s
reign. But in the southern part of Burgundy, in the area known as Beaujolais,
the Duke’s edict was ignored, and winemakers continued planting Gamay.
Ruby-tinged and light-bodied,
American gamay noir is a red that's as refreshing as most rosés but it’s more
satisfying and livelier. Its fruity character and high acidity make it great
for pairing with grilled meats and vegetables. It benefits from a slight chill
of about half an hour in the fridge or ice bucket.
Raboso Piave
The name Raboso is thought to be
derived from the Italian word rabbioso, which means angry; this
could be a reference to how people responded to the aggressive tannins and
acid structure of wines made from this variety. It’s more plausible the grape
takes its name from the Raboso river (Piave) which flows through Veneto’s
eastern Treviso province.
Raboso was one of the most popular
grape varieties in the past and it was grown in Eastern Veneto before the Roman
Empire. Due to its strong character and superb resistance to aging as well as
transport, it was known among travelers as “wine of travel” or in their
native language “vin de viajo”. To get the best
out of it, a winemaker must be patient and ready to accept the challenge but
careful harvesting and winemaking techniques can yield a balanced, fresh red
wine with blackcurrant and herb scents.
Bobal
For those of us who love red wine and
need an excuse to drink even more of it, consider the grape called Bobal, which
is loaded with one of the highest concentrations of resveratrol. Depending upon
which studies you’re reading (or ignoring), resveratrol might be an anti-aging
antioxidant that might be beneficial for cardiovascular health.
The word Bobal derives from bovale,
meaning “bull” for its large grape bunches that resemble a bull’s head.
Historically, this hardy, thick-skinned grape has been admired for producing
full-bodied wines that are intensely-colored and rich with forest fruit.
Notable for dark fruit flavors like
plum, blueberry, prune, fig, and blackberry, Bobal pairs well with rich stews
and casseroles, oily fish, and barbequed meats—and especially paella,
Valencia’s signature dish. Let’s take a sip from three Bobal wines that work
beautifully during the spring and summer seasons.
We put this list together
to showcase a few "off the beaten path" varietals. As we mentioned
earlier there are thousands of grapes used to make wine, these were the ones we
felt gave a small taste of what is out there.
You may have tasted wines made from
these varietals before or seen them on shelves. Perhaps you didn't even realize
it. They can make for great values in some cases because you don't have to pay
for the name. As United States wine consumption continues to grow, so will
retail sales. An increase in wine sales will force many overwhelmed retailers
to hire wine geeks or pay closer attention to the global market and start
looking for interesting wines.
What an interesting case you would
have if you found one of each of the above.
If you have a chance to try some of these wines or if there are any
"lesser known" grapes you like, please let us know by posting a
comment on the blog, or contacting us on Facebook.
