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Beyond Pisco: Peru’s emerging #wine industry

30 May

“Pisco’s handy but wine is dandy.” That’s an old Inca proverb, and if you believe that, there’s a vineyard in Florida I’d like to sell you.

Corny jokes aside (blame it on my mid-afternoon stamina crisis), Peru is on the verge of a winemaking renaissance, thanks to a renewed interest in a tradition that dates back to the time of the Spanish conquest.

Peru was the first South American country in which organized viticulture was actively encouraged, a little factoid you can toss around at your next wine tasting party (most folks will guess Chile or Argentina).

Intipalka Sauvignon Blanc is made by Santiago Queirolo, one of Peru's longest-standing wineries.

Intipalka Sauvignon Blanc is made by Santiago Queirolo, one of Peru’s longest-standing wineries.

Learn how Peruvian winemakers are getting ready to take their wines global in this hot-off-the-press article I wrote for Latina magazine’s food and wine website, TheLatinKitchen. com. Hear from two experts in Peruvian enology about everything from the history of Peruvian winemaking to which varietal grapes are being used to make wine today. You’ll also find out where Peruvian twenty- and thirty-somethings are getting their vino knowledge.

Some Peruvian wines are available in the U.S. at specialty wine stores or online, so if you’re in the market for something different, give them a try. Grilled alpaca steaks not included.

¡Salud!

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Three things you need to know about Moscato

8 May

Naional-Moscato-Day-Logo

Chicas y chicos,in honor of National Moscato Day, which is mañana, May 9, I’d like to offer you three fun factoids about the wine that’s on everyone’s lips (and palates) these days, and share some tasting notes about Gallo Family Vineyards‘ Moscato. Before we go any further, here’s El Full Disclosure: The fine folks at Gallo gifted me a bottle of their Moscato and sponsored this blog post. However, the opinions (and factoids!) presented here for your reading and drinking pleasure are entirely my own.

So sit right down, pour yourself a glass of Moscato, and enjoy the three things every wine lover should know about Moscato.

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1. Moscato goes by different names in different countries. “Moscato” is actually Italian for Muscat, one of the oldest known grape varieties in the world. In Spain, it’s called Moscatel. Moscato is thought to be one of the few wines that actually tastes like the grape, and if you happen upon a Moscato vineyard, don’t freak out if bees and wasps are swarming the fruit of the vine. They’re drawn to the grape’s intoxicating floral and honey-like aroma and it’s decadent sweetness.

2. Moscato can be made in various styles. I personally think Moscato is one of the most versatile wines out there. You can have it sweet or dry, still or sparkling, or as a syrupy dessert wine. The wine can be white, pale pink or even red. I sampled Gallo’s Moscato, which is pale gold in color and happens to come from Muscat grapes grown in Australia. This wine has peach and citrus aromas, two scents that typically characterize Moscato, and it’s sweet on the palate.

3. Moscato pairs beautifully with fresh fruit, fruit-based desserts or spicy foods. Depending on which style of Moscato you’re drinking, there are pairing options for various food courses. A sweet Moscato can take the burn off of a spicy main course (I’m lookin’ at YOU, chile relleno and chicken tikka masala!) or complement  the sweetness of fresh fruit or a fruit tart. A sparkling Moscato is an elegant aperitif and the perfect way to start a brunch.

If you’re looking for an excuse to uncork a bottle of Moscato and share your new knowledge, let’s party! Join me tomorrow night for the #gno (as in Girls’ Night Out–but guys are welcome, too!) #MoscatoDay Twitter Party, Thursday, May 9 from 6 p.m. to 7 p.m. Pacific Time (9 to 10 p.m. Eastern).

In the meantime, here’s a quick and easy recipe for a yummy Moscato cocktail, courtesy of our amigos at Gallo Family Vineyards. See you tomorrow night, and ¡salud!

The Moscato Gimlet 2

Moscato Gimlet

(serves 1)

Ingredients:

  • 3 oz.     Gallo Family Vineyards Moscato
  • 1 oz.     Fresh Lime Juice
  • 1/2 oz. Agave Nectar

Preparation: Combine ingredients into a cocktail shaker. Shake and strain into a coupe glass. Garnish with a lime.

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Vino 101: Old World vs. New World Wines

25 Jan

Feliz Friday, chicas y chicos! The weekend is here, and it’s time for a whirlwind tour of the “Old World” and “New World” of wine. Yes, right now. It’ll only take five minutes. Fasten your seat belts, make sure your tray tables are locked and your seat is in the upright position, ¡y vámonos!

Old World wines come from Europe and the Mediterranean.

Old World wines come from Europe and the Mediterranean.

Simply stated, Old World refers to a wine from southern or central Europe (France, Italy, Spain, Germany, Austria and other Mediterranean regions). The New World covers wines made in North and South America, Australia, New Zealand, Canada and South Africa.

You’re probably wondering why this matters, right? The short answer is that an Old World Chardonnay (made in France, for example) is going to taste a lot different from a New World Chardonnay made in California. Here’s why:

1. Winemaking

Old World winemaking relies on traditions that have been around for centuries, while New World winemakers tend to use modern science and technology, giving them a little more control over how the wine will taste.

2. Terroir

Think of terroir as the environmental factors (climate, soil, rainfall) that give a wine some of its characteristics. For instance, grapes grown in hot climates ripen more easily and have a higher sugar content, so those wines will have more alcohol (remember that sugar is needed for fermentation, the magical process that turns grape juice into wine). Wine made from grapes grown in cooler regions tends to have less alcohol and will be more acidic.

The soil where vineyards are planted is an almost literal example of terroir.

The soil where vineyards are planted is an almost literal example of terroir.

Okay, got all that? If not, all you need to remember is this:

Old World wines generally…

- Are higher in acidity

-Taste more “minerally”

-Have fewer fruity aromas or flavors

-Tend to age better

New World wines generally…

-Taste more fruity

- Have less acidity

-Are higher in alcohol (because the grapes have more sugar)

- Tend to be less diverse (“international” grape varieties such as Chardonnay, Merlot and others are used more in New World winemaking than lesser-known grapes like Müller-Thurgau, Tempranillo, Nebbiolo and Cinsault)

How can you tell which style you like best? If you’re a fan of black cherry flavors in your Cabernet Sauvignon, go for a New World option from California, Chile or Australia. If you like your Cab with a touch less alcohol and a little more acidity, an Old World wine from France’s Bordeaux region is a fine choice.

We’re going to hit a little turbulence now, so hold on to your wine glasses. The lines between the Old and New Worlds are beginning to shift as younger winemakers in Europe experiment with New World techniques. My philosophy: Explore both worlds and let your tastebuds be your guide.

Salud, and thank you for flying Señorita Vino!

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Los Angeles: Birthplace of California’s wine industry

4 Sep

For better or for worse, Los Angeles has spawned the Barbie doll, the film industry, the Cobb Salad, and yours truly. As L.A. celebrates its 231st birthday today, it’s worth noting that Los Angeles, not Napa or Sonoma, gave birth to the California wine industry.

Vignes, glorious vignes!

Angelenos who have taken high school French will know that ‘vignes’ is the French word for vines. As Señorita Vino recently learned, Jean-Louis Vignes was the aptly named French immigrant who planted European grape varieties a stone’s throw from downtown Los Angeles in 1831. He called his vineyard El Aliso, and present-day Aliso and Vignes streets are named for Vignes’ contribution to Los Angeles history.

California’s first commercial vineyard was planted in 1831, near L.A.’s Union Station.

While Vignes was the first in California to plant a commercial vineyard, the Spanish missionaries were the first to grow grapes in California. Father Junipero Serra is credited by some sources as having planted the first vineyard in California at Mission San Diego de Alcalá around 1770. These grapes  were of the Mission variety and used to make sacramental wine.

Not satisfied with the quality of wine made from Mission grapes, Vignes, a native of Bordeaux, France, imported two of his native region’s more prominent grape varieties, Cabernet Franc and Sauvignon Blanc. A barrel maker by trade, Vignes aged his wines in barrels made from trees grown in L.A.’s San Bernardino Mountains.

Today, wine can be aged in oak barrels or stainless steel tanks. Each method has a different effect on the aroma and flavor of the wine.

By 1849, the Gold Rush had caused a population boom in Northern California, and the Napa and Sonoma Valleys became the hub of California winemaking. Which brings us (at warp speed) to today.

Enjoying a glass of wine 24 floors above LA’s 110 Freeway, about a mile south of where Vignes planted his vineyard.

Join me in raising a glass to celebrate 231 years since the founding of the City of Angels, birthplace of the tortilla chip, the French Dip, and California’s wine industry. ¡Salud!

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Wine: Another reason for Mexican-Americans to be proud

17 Aug

I felt the earth move when Mexico won the Olympic gold medal in fútbol last Saturday.

Okay, so there was a tiny earthquake near Los Angeles  Saturday morning, but still, I like to think that Mexicans around the world took a collective leap of unbridled  ¡QUE VIVA MEXICO! when the final whistle blew and the Mexican men’s soccer team beat Brazil, 2-1.

Exactly one week before the Olympic history of England lesson opening ceremony, I bore witness to a different kind of Mexican-American pride. East LA Meets Napa, an annual food and wine tasting fund raiser for Southern California nonprofit AltaMed Health Services, featured wines from Mexican-American winemakers in Napa Valley and Sonoma.

East LA Meets Napa, a celebration of wines made by Mexican-American wineries in California.

On a balmy evening I strolled through L.A.’s Union Station to the charanga beat of José Rizo’s all-star jazz band, Monograma, a wine glass in one hand, a plate of food from  the area’s finest Latin American restaurants in the other. This, chicas y chicos, is living.

Food. Wine. Live music. It doesn’t get better than this.

About 30 wineries were represented at this year’s event, some of them Latina-owned and operated. Ladies, if you’ve ever dreamed of getting into the wine business, there’s no better place to get a little inspiración. Vanessa Robledo started working in her family’s vineyard when she was 8 years old. Today, she’s president and managing partner of Black Coyote Wines.

Vanessa Robledo at this year’s East LA Meets Napa.

Speaking of inspiration, Gustavo Brambila of GustavoThrace attended this year’s event. Brambila is one of the first Latinos to earn a degree from the prestigious viticulture and enology program at UC Davis. In 1976, the winery where he worked put California wines on the map when its Chardonnay scored higher than a French wine at an international competition in Paris. Brambila was not directly involved in the competition, but actor Freddy Rodriguez played him in the 2008 film, Bottle Shock, based on the historic event.

Gustavo Brambila discusses his wines.

To come full circle, this year’s tasting held one more reason to be proud of things hecho en México.  A certain winery from Coahuila, Mexico made the journey to L.A. Established in 1597, Casa Madero is the oldest winery in the Americas. Still going strong after 415 years, the winery gives Mexico a significant place in the history of wine.

Wines from Casa Madero, the oldest winery in the Americas

And so, mis amigas mexicanas, I congratulate you on your nation’s Olympian victory in London, and I raise a glass to you for your patria’s landmark contributions to el mundo de vino.  ¡Salud!

A toast to La Selección Mexicana!

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Wine history: Farm workers and the vine

16 May

In one of my favorite scenes from the movie “Sideways,” Virginia Madsen’s character waxes rhapsodic about wine. Among the many things wine evokes for her are thoughts of  the people who picked the grapes.

This weekend, members of the United Farm Workers (UFW), the labor union founded by Cesar Chavez in 1962, will gather in Bakersfield to celebrate the UFW’s 50th anniversary. Among the attendees will be men and women who work in the vineyards of California, Washington and other states.

It would be disingenuous of me not to mention that the topic of labor unions is a touchy issue for some gente. Regardless of where you stand, we’re all rooted in the same vast vineyard of humanity, and this post is presented in the spirit of learning about one chapter in the history of a movement that has had an impact on the wine industry.

United Farm Workers members tend to grapevines and other agricultural crops. (photo courtesy of the UFW).

One historical point that many wine lovers may not be aware of is that Cesar Chavez himself was a fan of red wine. Perhaps even less known is that the UFW made its own wine four years ago to commemorate what would have been their founder’s 81st birthday. Black Eagle Wines takes its name from the stylized bird on the UFW’s logo.

Black Eagle Wines were created by the United Farm Workers in conjunction with a Napa Valley winery (photo courtesy of the UFW).

Although the wine is no longer available for purchase, the union has a limited reserve that it continues to pour at its banquets and special events. A Sauvignon Blanc, a Merlot and a Cabernet Sauvignon were released under the label. At the time the wines hit the market, a spokesperson for the UFW noted that their target customers were young Latino professionals whose parents may have been farm workers.

Today, Cesar Chavez is credited by some not only for establishing better working conditions for farm laborers, but for starting a movement that would inspire hundreds of thousands of workers across various industries in the U.S. to seek better lives for themselves and their families.

Photo courtesy of the UFW.

So the next time you raise a toast, take a moment to think of everyone who played a role in producing the elixir in your glass, a liquid masterpiece that has been enjoyed for thousands of years by billions of people, our predecessors in the great vineyard of life. ¡Salud!

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