GOOD WINE

GOOD WINE

part 1 of 4

SAUVIGNON BLANC

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This is the extremely well-known grape that provides top wines in the regions of Bordeaux, the Bergerac, and the Loire. The wines from this grape are known as Blanc Fume, whilst in America and Mexico they are known as Fume Blanc. In any event these wines still bear the Sauvignon name on their labels. Good Sauvignon Blanc is available these days almost throughout the world.

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The scent and taste characteristics of Sauvignon are dependent on where the grape is harvested. The wines are always fresh, lively, very perfumed and fruity. Sauvignon's from Bordeaux or Bergerac often have the nose and taste of green (Granny Smith) apples, newly mown grass, or even box, or basil. In professional circles these last two characteristics are irreverently referred to as 'cat's piss'.

With Sancerre and Pouilly Fume in the Loire region, the taste and scent of green asparagus is also noted, and sometimes fennel or aniseed and a hint of liquorice can be distinguished. The most expressive Sauvignon's originate from New Zealand which treat you to an explosion of tropical fruit, grapefruit, and gooseberry. Sauvignon tastes best when young.

CHARDONNAY

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The best known wines of Burgundy and Champagne are produced with the Chardonnay grape which now grows almost everywhere, both because of the quality of the wines but also because they sell well.

Chardonnay is often fresh and pleasant when not aged in oak casks. When matured in such a manner, Chardonnay changes into a fat, creamy wine with characteristic scent and flavour, that mainly evokes thoughts of freshly toasted bread, thickly spread with butter.

Some winemakers do not have the necessary skill to strike the balance between oak and fruit and produce wines in which a sticky, almost sickly vanilla taste of American oak predominates. This is a shame because a well made Chardonnay should have a hearty nose in which exotic fruit, peach, melon, pineapple, and citrus fruit can be distinguished.

The taste and perfume of aged white Burgundies contain hints of nuts, predominantly hazelnuts or walnuts.

SEMILLON

A pure Semillon is surely not to be scorned but the problem is that the grape contains little acid so that other grapes are generally added. In Europe this is generally Sauvignon (Bordeaux and Bergerac) but the white Semillon grape is often blended with Chardonnay in Australia to make a more lush wine, especially if the grapes are affected by the beneficial fungus Botrytis cinerea, which shrivels the grapes. This concentrates the perfume, flavour, and sugars. Typical example of wines that benefit from the so-called 'noble rot' are Sauternes, Barsac. Monbazillac, and Saussignac.

A Semillon can be distinguished by its nose and taste of juicy fruit such as peach, apricot, or mango with definite undertones of honey and occasional hint of hot butter.

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Chenin Blanc's renown is based on the superb Loire wines of Vouvray, Saumur, Anjou, Bonnezeaux, Chateaux du Layon, and Quart de Chaumes. In South Africa the grape is also known under the name of Steen.

Chenin Blanc has a fresh acidic taste which is not only valued in dry and sparkling wines. Especially in sweet wines the fine acidity provides additional body and balance and extends the wine's life. A Chateaux du Layon of the best vintages can be kept for more than 30 years. Sweet Loire wines need to be laid down for at least ten years before they are at their best. Then you will be treated to a cocktail of honey, peach, apricot, fragrant flowers, hazelnuts, and much more, depending on the soil in which the vine is grown.