Varietal Of The Week

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Mourvèdre

THE GRAPE

A staple of the Mediterranean, the Mourvèdre grape was probably brought Spain by the Phoenicians.  It needs a warm, dry climate which is why it thrived in southern France and Spain as well as in parts of Algeria and Tunisia.  It was introduced into the United States by the Pellier brothers who brought cuttings of the grape they called 'Mataro' to the Santa Clara Valley in the 1860s.  There are now plantings in California, Washington, Arizona, Missouri and Virginia.  Other New World growing areas include Australia and South Africa. 

THE WINE

Mourvèdre is used to make both red and rosé wines in the New World and the old.  The berries are small and thick skinned which gives the wines a deep rich color and a strong tannic structure.  Often found in blends like, Chateauneuf-du-Pape, Mourvèdre is often the back bone of the wine, but can also be found in silky, single varietal bottles as well.  The flavors are deep and rich.

PERFECT PAIRINGS

Mourvèdre pairs well with grilled or roasted light meats, particularly game would be delightful but can be enjoyed with root vegetables and mushrooms too. Mourvèdre is an excellent choice to pair with your Thanksgiving dinner. 

SHOP MOURVÈDRE WINESIN THE QORKZ MARKETPLACE

2013 OAK CLIFF CELLARS WILD DIAMOND MOURVEDRE

$ 32.00 

2012 PREDECESSOR WON DOUBLE GOLD IN THE 2014 TEX SOM INTERNATIONAL WINE COMPETITION AND THE 2014 RIVERSIDE INTERNATIONAL WINE COMPETITION IN SOUTHERN CALIFORNIA.

TASTING NOTES

Mourvedre is a grape native to Southern Rhone and typically found in Rhone blends, but rarely bottled as a single varietal. Our distinctive single varietal Mourvedre is a soft red perfumed wine with subtle flavors of blackberries and violets, a hint of clove and a dusty finish. Although this wine is a lighter style red, the fruit is bright with a surprisingly substantial mid-palate of fruit, making it a very versatile wine for a wide spectrum of foods – fish, pork, poultry and even desserts with berries.

Varietal Of The Week

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Petit Verdot

THE GRAPE

One of the six Bordeaux grapes, Petit Verdot is generally considered a blending grape due to its late harvest and low yield. Many California winemakers have begun creating Petit Verdot as its own variety, and it is starting to gain esteem as much more than a blending wine. Petit Verdot prefers to be cultivated in a cooler environment than the rest of the Bordeaux grapes and requires a very well draining soil. It has a naturally very high acid and medium sugar to the grape. Petit Verdot has thick skins and high tannin structure that will soften with aging. Petit Verdot has very small berry clusters, and unless the conditions are correct, the fruit will not ripen. Due to the small production yields, aging time, and difficulty growing, Petit Verdot can be very expensive as a stand alone varietal.

THE WINE

Petit Verdot has the aromas of blueberries, violet flowers, tobacco, leather, and green olives, with the flavor of blackberries, plums, herbal nettles, vanilla, and oak. A young Petit Verdot will have a high tannin structure that will soften with barrel aging or in the bottle over time. 

PERFECT PAIRINGS

Petit Verdot’s high tannin structure makes it an excellent pairing for steak, veal, sausages, grilled meats, lamb, and game.

Shop Petit Verdot In The Qorkz Marketplace 

2012 CHATEAU LANE PETIT VERDOT

$ 90.00

Tasting Notes

Explosions of dark chocolate, currant liqueur and blackberries on the nose with giant dark fruit on the pallet, this sleek stealth bomber will make you grin with purple teeth at each round and voluptuous mouthful of supremely rich freshly ground espresso bean and chicory.  Watch out Cab. Sauv., make way for Petit Verdot.

Varietal Of The Week

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Cabernet Franc

THE GRAPE

Known as one of the noble grapes of Bordeaux, Cabernet Franc was originally produced to be blended with Cabernet Sauvignon and Merlot particularly in the Libournais (right bank of the Dordogne River).  It was introduced into the Loire by Cardinal Richelieu where it is used to produce the famous rosés and reds of that region. Known for its ability to tolerate cool weather climates it can be found in traditional wine regions such as France, Italy, Spain, California and Australia but also in Bulgaria, Canada, Hungary, Illinois, Michigan, New York, South Africa and Virginia.

THE WINE

Wines produced by Cabernet Franc run the gamut of flavors and types.  From bold reds with flavors of cassis and tobacco, violets and bell peppers in warmer climes to lighter reds and rosés with flavors of strawberries and raspberries in cooler areas.  Cab Franc is also used to make sparkling rosés in the Loire.

PERFECT PAIRINGS

 Because of its versatility, Cabernet Franc can be paired with a host of different foods.  The bigger, bolder reds of the warmer climes match well with grilled meats and game, which the lighter reds and rosés are good choices with chicken, seafood and soft cheese.

Shop Cabernet Franc In The Qorkz Marketplace 

Oft overlooked, occasionally maligned, but ever adored around here, the Cabernet Franc variety is shown off in its full glory when grown in Willy's Vineyard. There's something seductive about this wine, from its aromas of cinnamon, clove and worn leather to its soft, full mouthfeel and imposing structure. We love the way dusty tannins can melt into tantalizing flavors of cherry cola wiping our sorrows away. Charles Mingus is playing in the background, the aromas of a beautiful meal are wafting in from the kitchen, I'm on my second glass, and I'm pretty sure life doesn't get much better than this.

Composition: 92% Cabernet Franc, 8% Petit Verdot
Appellation: 92% Chiles Valley, 8% Rutherford
Aging: 20 months in 30% new French oak
Alcohol: 14.1% abv
Harvest Date: October 26, 2012

This wine is exclusively available for residents of Arizona, California, Colorado, Florida, Georgia, Hawaii, Idaho, Illinois, Indiana, Iowa, Maryland, Massachusetts, Michigan, Minnesota, Missouri, Nevada, New Hampshire, New York, North Carolina, Ohio, Oregon, Texas, Virginia, Washington, West Virginia, Wisconsin, Wyoming or those with a California based wine locker. 

Varietal Of The Week

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Merlot 

THE GRAPE

One of the six Bordeaux grapes, Merlot is a dark skinned grape and one of the most popular red wine varietals. While most famous for its production in Bordeaux, Merlot is also widely grown in California, specifically Napa Valley, Sonoma, and the Central Coast, along with South America. Merlot grows in loose clusters of larger berries and has a medium tannin structure. Merlot has a naturally high sugar content and low acidity. Merlot grapes need to struggle to maintain their acidity and grow best in well-draining clay soil. Because of its thin skins, Merlot is susceptible to mildew, rot, and frost. 

THE WINE

The flavor of Merlot depends greatly on where it was grown and the preference and style of the winemaker. When planted in a cold climate, Merlot has flavors of strawberry, and plum with hints of tobacco. When grown in a moderate climate, Merlot has bold flavors of blackberry, black cherry, and plum. When cultivated in a hot climate, flavors of dried fruit, chocolate and plum are more prominent. 

When the fruit is harvested early, the wines have more acid and are produced with a more moderate alcohol level. The wine will have lighter fruit flavors such as raspberries and strawberries with a sometimes herbal characteristic. When the fruit is harvested late, the wine will be higher in alcohol content and very full bodied with deep rich flavors of blackberries, plums, and cherries.

PERFECT PAIRINGS

Because if its deep flavor and medium tannin structure, Merlot pairs well with Italian sausage, meatballs, hamburgers, chicken, tomato sauce, charcuterie, earthy flavors such as lamb or mushroom, pork chops, roast turkey, and ham. The higher alcohol of Merlot can bring out the capsaicin in spicy foods and is not a good match. When pairing with cheese, aged Gouda, Camembert, Toussaint, and Pecorino Toscano are good pairings.

Varietal Of The Week

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Cabernet Sauvignon 

THE GRAPE

Cabernet Sauvignon is a red wine grape variety and the product of a grafting of Cabernet Franc and Sauvignon Blanc. Cabernet Sauvignon grapes have thicker skins than most grapes and the vines are hardy and low yielding. Their late bud break makes them resistant to early spring frost, and their heartiness allows them to be resistant to most hazards, including rot and insects. 

Cabernet Sauvignon grapes are grown around the world, mostly in warmer climates that feature cool evenings. The grape also goes by the names Bouchet, Bouche, Petit-Bouchet, Petit-Cabernet, Petit-Vidure, and Sauvignon Rouge. In California, Cabernet Sauvignon is cultivated in Napa Valley, Sonoma Valley, Sonoma Coast, Santa Cruz Mountains, and the Central Coast. Worldwide, the grape grows in Bordeaux, Tuscany, South America, South Africa and Australia. 

THE WINE

The king of all red wine, Cabernet Sauvignon typically exhibits strong, deep flavors of clove, plum, chocolate, and black cherries. The aromas of tobacco, vanilla, and black currant also feature prominently in a California Cabernet. Winemakers using grapes grown in other regions may sometimes develop exciting, different herbal aromas such as mint, eucalyptus, or thyme. Cabernet Sauvignon is a varietal that depends greatly on when picked. When picked early, the grape can exhibit a pronounced green bell pepper flavor. If Cabernet is left on the vine too long, it often can taste almost sweet and jammy. 

Cabernet has a strong tanning structure and complex flavors that will soften and develop over time. Cabernet is the most expensive wine to produce given its low yields of fruit and the length of time necessary to develop complexity. 

PERFECT PAIRINGS

Cabernet Sauvignon is bold and assertive with a tendency to dominate the palate. As a result, light and delicate flavors will be overwhelmed by the wine and make for poor partners. The wine's tannin structure, higher alcohol content, and oak influences are the determining elements when pairing Cabernet with foods. Tannins latch onto fats and proteins making foods featuring them a good match. When paired with beef, fat, butter or cream, the tannins are neutralized, allowing the flavors of the wine to feature prominently.