Chenin Blanc

One of the rarest treats to enjoy in a glass is ice wine, an ultra-sweet after-dinner sipper crafted by squeezing sugar-laden juice from frozen grapes.

Ice wine is made in all four regions of the Pacific Northwest, with the finest traditionally coming from British Columbia's Okanagan Valley, where winemakers and grape growers can count on cold temperatures every year.

To be labeled an "ice wine" in Canada, grapes must freeze on the vine at temperatures at or below 17 degrees Fahrenheit. In the United States, it is legal to freeze grapes post-harvest, though the wines usually are not called "ice wine" on the label. Either way it is accomplished, frozen grapes mean only a small amount of juice can be squeezed from each grape. The result is a wine that is high in sugar - 25 percent residual sugar and higher - and modest in alcohol.

Pairing food with ice wines can be tricky. Typically, an ice wine can be served alone and take center stage after a special meal or paired with blue cheeses, nuts and fresh fruit. It is key for the wine to be sweeter than the dessert.

Ice wine a sweet treat in Pacific Northwest - Seattle Post Intelligencer (blog)

We all have those projects that we want to get around to, but never quite find the time. For three years now, on a shelf in my office has stood one of those inter-office envelopes with “Becker Vineyards” scrawled across it. I’ve been meaning to write about Dr. Richard Becker ever since February 2007 when I spent an afternoon drinking wine with him at Becker Vineyards , just outside of Fredricksberg, Texas.

What triggered me to pull out that file and write about Becker tonight was the second delicious bottle of his wine that I’ve opened this week: a 2008 Cabernet-Syrah blend. Over the weekend we had his 2008 Prairie Rotie, a Rhone-style blend dominated by Mourvedre. All grapes grown in Texas. Today’s wine was just so good with that rib-eye steak and cucumber salad that I can’t hold off any longer. A good bottle of wine has a way of rearranging your priorities.

Becker is a bookish endocrinologist who can quote Wallace Stevens’ poem “13 Ways of Looking At a Blackbird.” Every time I open a bottle of Becker’s wine, I think of something he told me about how he has an olfactory memory for wines that corresponds to the tactile memory he has for his patients’ thyroid lumps. Even if touching or tasting them years apart, he can remember them. This is a guy who cares about esthetics.

Now I’m no wine expert, but I drink enough to remember some wines and have an opinion on most of them. And I can say with confidence that Becker makes the best wine in Texas, and for the price, usually less than $15 for new vintages, there’s few bottles from anywhere in the world that offer better value. If the label said Napa, most of his wines would go for $50 an up.

Becker Vineyards Makes The Best Wine In Texas - Forbes (blog)

These hot-weather white wines may come from anywhere in the world, but especially from cooler regions, and grapes that are not fermented or stored in oak barrels.

There is no standard or legal definition regulating the use of the term, but there is general agreement that these wines should be fermented in stainless steel or concrete, at cooler temperatures that preserve and enhance the aromas.

Grapes are usually picked at lower sugar levels, to keep the acidity high and the pH low; as a bonus, this means a percent or two less alcohol in the finished wine.

Among the grapes most commonly made in an aromatic style are chenin blanc, gewurztraminer, pinot blanc, pinot gris and riesling. When kept away from new oak or excessive ripeness, chardonnay (often called naked or unoaked), sauvignon blanc and viognier may also fall into this category.

Aromatic whites present a pleasant summer option - The Spokesman Review

In 2008, Fall Creek Vineyards in tiny Tow, Texas, released a couple of wines with a mission. They dedicated their 2007 Sauvignon Blanc and 2006 Cabernet Sauvignon harvests to help raise money and awareness for much-needed restoration of the Mission San Antonio de Valero (aka The Alamo). Specifically, a portion of the proceeds from the sale of the wines would be directed toward improvements and upkeep of that hallowed Texas icon.

You can still purchase these wines today, bearing a black logo and the Mission San Antonio de Valero pictured smartly on the label. Since Fall Creek wines tend to be quite affordable, this makes them an excellent quaff for everyday consumption.

Pouring a tasting glass, I noticed the Sauvignon Blanc's pale, straw-colored hue right away. The nose is rather slight but smells of citrus: oranges, lemons, and grapefruit. Grapefruit is the dominant flavor on the tongue, which gives it a more Californian rather than New Zealand profile. (New Zealand blancs tend to have grassy notes.) The finish brought a light taste of mint. I tried to pair this blanc with huevos borrachos and refried beans and was only partially successful. Generally, drier wines tend to not pair as well with spicy food as slightly sweeter ones; I think Fall Creek's award-winning Chenin Blanc would be a better match. If you're in the Hill Country, a visit to the winery is a very nice, scenic drive, whether motoring from Austin or Fredericksburg, and conveniently located near Llano, home of Coopers, Lairds and Inman's Barbecue.

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Remember the Alamo: Mission San Antonio De Valero Sauvignon Blanc - Dallas Observer (blog)

Summer is a perfect time to savor a variety of wine — and not just lighter colored varieties. Whites, pinks and, yes, even reds can make a lazy day in the backyard or an outing with friends a delicious experience, just as long as the taste and structure don’t overwhelm.

Summer is a perfect time to savor a variety of wine — and not just lighter colored varieties. Whites, pinks and, yes, even reds can make a lazy day in the backyard or an outing with friends a delicious experience, just as long as the taste and structure don’t overwhelm. “When you’re looking for summer wines, most people are looking for something that’s light and refreshing as opposed to something a little heavier that would require a meal,” said Michael Perry, manager of the Lodi Wine & Visitor Center.

Gail Herron, owner of Fine Wines of Stockton, said customers often seek something that chills nicely when the mercury peaks. “When it’s hot, you want something that makes you feel cool,” she said.

Most white varieties are lighter, but two choices for summer are sauvignon blanc and chardonnay fermented in stainless steel tanks. Sauvignon blancs make good choices as dry wines with no residual sugar.

Pick wine varieties to chill out in summer - Ventura County Star