With this post, I will begin a series on the Noble Grapes, as defined by my notes from the National Wine School (NWS) and the Oxford Companion to Wine (OCtW). According to the NWS there are 3 white and 6 red noble grapes. The three white ones are Riesling, Sauvignon Blanc, and Chardonnay. I will begin with Riesling, which originally comes from Germany. It can be found in a dry or sweet form and prefers to grow in cool continental climates. Hence, it does best in the Rhine or Mosul Valleys (Germany), Alsace (France), the Finger Lakes (NY State, USA), or Australia (Southern & Western). Riesling grapes can be grown in other places/ countries, but these are the top 4 (in order of quality). In terms of its organoleptic properties (smell/ taste), a Riesling will typically have citric (orange) and stone fruit (plum) aromas. It may also have a floral (honeysuckle) and mineral (river rocks) scent. The Varietal Fingerprint (defining smell) of a Riesling is petrol (gasoline). It’s high in acid and low in body. According to the Wine Spectator (WS), the best German Rieslings come from Joh. Jos. Prum, Dr. Loosen, Robert Weil, and Whittmann; and the best NY State Rieslings come from Forge Cellars, Hermann J. Wiemer, Ravines, and Dr. Konstantin Frank. Rieslings pair well with mild cheeses (feta or goat) and white meat (pork/ chicken), depending on how it’s prepared.
The Sauvignon Blanc grape originally comes from France. It is a high yield varietal that prefers to grow in cool or warm continental climates. Hence, it does best in New Zealand, Bordeaux & the Loire Valley (France), USA, Chile, and South Africa (in order). In terms of organoleptic properties, a Sauv. Blanc will typically have citric (grapefruit) and tropical fruit (mango) aromas. It may also have a mineral scent. It’s varietal fingerprint is green peppers or wet grass. It’s medium for both acid and body. According to the WS, the best Marlborough, New Zealand Sauv. Blancs come from Dog Point, Astrolabe, Cloudy Bay, and Kim Crawford; and the best California Sauv. Blancs come from Rutheford Hill, St. Supery, Groth, and Massican. Sauv. Blancs pair well with soft cheeses, most fish dishes, and some spicy Asian foods.
The Chardonnay grape also originally comes from France. It is a high yield, highly adaptable varietal that prefers to grow in cool continental climates. Hence, it does best in Burgundy (France), USA, Australia/ New Zealand, South America, and South Africa (in order). In terms of organoleptic properties, a Chardonnay will typically have tropical and orchard fruit (apple) aromas. It may have a mineral scent and, if oak aged, will smell of vanilla & butter, which is it’s varietal fingerprint (but ONLY if oak aged). It is low for acid and high for body. According to the WS, the best affordable Burgundian Chardonnay’s come from Joseph Drouhin, Louis Jadot, and William Fevre (Chablis or Pouilly-Fuisse). The best Californian Chardonnay’s come from Kistler, Aubert, Ferren, Paul Hobbs, Ramey, and Three Sticks (Russian River Valley, Sonoma, & Carneros). Chardonnays pair well with medium to hard cheeses, chicken, pork, and some Asian dishes.
That should be enough for now. When I next do Education, I will continue this series with the red Noble Grapes. Otherwise, my upcoming blog will be the Wine of The Month for September. Be sure to come back to see what I choose. Cheers!