by lspeed | Sep 21, 2025 | DECODING GRAPES: FROM VINES TO VINTAGE
When people think of Burgundy wines, Chardonnay and Pinot Noir dominate the conversation. Yet tucked into corners of this famous region grows a grape that has long played a supporting role, occasionally overlooked but increasingly appreciated: Aligoté. This white grape may not have the glamour of its golden neighbor Chardonnay, but it carries a crisp personality and an enduring tradition worth knowing.
Origins and History
Aligoté is believed to have originated in Burgundy, where written references date back to the 18th century. It is a natural crossing of Pinot Noir and Gouais Blanc, the latter being a prolific “parent” grape responsible for several European varieties. Historically, Aligoté was planted in less prestigious vineyard sites, often on higher, cooler slopes where Chardonnay struggled to ripen. For generations, it served as a workhorse grape, producing simple, tangy wines that locals drank young or blended into sparkling Crémant de Bourgogne.
Style and Characteristics
At its best, Aligoté offers a bright, linear profile. It is typically light-bodied with elevated acidity, making it refreshing and food-friendly. Flavors lean toward green apple, citrus zest, white flowers, and sometimes a faint nuttiness with age. Unlike Chardonnay, which can take on opulence from oak and malolactic fermentation, Aligoté is usually made in a straightforward, unoaked style to preserve its crispness. The result is a wine that is less about plush texture and more about clarity and refreshment.
Regional Expressions
The spiritual home of Aligoté remains Burgundy, where the appellation Bourgogne Aligoté AOC was created in 1937 to protect and promote the grape. Within this, the Bouzeron AOC, established in 1997, is dedicated solely to Aligoté. Bouzeron’s wines, particularly from producers like Domaine A. & P. de Villaine, show that this grape can rise above its reputation for simplicity when planted on the right soils and given careful attention.
Beyond Burgundy, Aligoté has spread to Eastern Europe, particularly Bulgaria, Romania, Ukraine, and Russia, where it became widely planted in the 20th century. In these countries it was often used for blending, though some varietal bottlings exist. More recently, small plantings in Oregon, California, and even England have surfaced, offering new interpretations of its bright style.
Cultural Role
Perhaps Aligoté’s most enduring cultural contribution is its role in the Kir cocktail. The drink—white wine with a splash of crème de cassis—was popularized in Dijon in the mid-20th century, when the local mayor, Félix Kir, promoted it as a regional specialty. At the time, Aligoté was seen as a rather tart wine on its own, so the cassis liqueur softened its sharpness. Today, Kir remains a symbol of Burgundian conviviality.
Contemporary Reputation
In recent decades, Aligoté has benefited from a reassessment. As Chardonnay prices and prestige continue to climb, wine drinkers seeking value and freshness are turning to this once-humble grape. In the hands of quality-focused growers, Aligoté can be nuanced, mineral-driven, and surprisingly age-worthy. While it will likely never unseat Chardonnay as Burgundy’s crown jewel, it has secured a loyal following and a place in the global conversation about distinctive, characterful white wines.
Image Credit: https://wikipedia.org
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Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
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by lspeed | Sep 7, 2025 | DECODING GRAPES: FROM VINES TO VINTAGE
Xinomavro (pronounced ksee-NO-ma-vro), is arguably Greece’s most iconic red grape variety. As such, it holds a special place in the country’s viticultural heritage. Translating to “acid-black,” the name reflects the grape’s defining features: high acidity and deeply pigmented skins that yield powerful, age-worthy wines.
Origins and History
Xinomavro originates from northern Greece, particularly from the region of Macedonia. Its historical roots are deeply tied to Naoussa, a wine region recognized for producing Greece’s first PDO (Protected Designation of Origin) red wine in 1971. Though indigenous to Greece, Xinomavro is often likened to Nebbiolo due to its tannic structure, aging potential, and flavor complexity.
For centuries, this grape has been cultivated in small vineyards scattered across hillsides, thriving in continental climates with cold winters and hot summers. Over time, it became the defining red variety of several key northern Greek appellations.
Geographical Reach
The primary strongholds of Xinomavro are in northern Greece, notably in four PDO zones:
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Naoussa (Macedonia) – The flagship region, producing 100% Xinomavro wines with long aging potential.
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Amyndeon (Florina) – At higher elevations with cooler climates, Xinomavro here yields more elegant, aromatic styles and is also used in sparkling and rosé wines.
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Goumenissa – Typically blended with Negoska, creating softer and fruitier wines.
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Rapsani (Mount Olympus) – Blended with Krassato and Stavroto, producing complex, medium-bodied wines.
Outside Greece, Xinomavro remains rare but is gaining interest among experimental producers in Italy, the U.S., and Australia, reflecting a growing international curiosity for native Mediterranean grapes.
Wines Produced
Xinomavro is versatile but demanding. The most iconic style is a robust, structured red wine, often made in a traditional, oxidative style with extended maceration and long oak aging. These wines can be austere in youth but develop immense complexity over decades. Aromas of dried tomato, olive, sun-dried fruit, black cherry, and spice are characteristic.
In Amyndeon, Xinomavro is also used in:
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Rosé wines – Crisp, floral, and lively with red fruit notes.
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Sparkling wines – A unique expression showcasing its acidity and aromatics.
Modern winemakers have begun experimenting with less extraction and gentler oak aging to produce fresher, more approachable expressions, often labeled as single-vineyard or small-batch bottlings.
Grape and Wine Characteristics
Xinomavro is notoriously sensitive to site, weather, and vineyard management. To dedicated vintners, it is known for its:
Image Credit: https://en.wikipedia.org/wiki/Xinomavro#/media/File:Popolka-Xinomavro.jpg
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Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
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by lspeed | Aug 24, 2025 | DECODING GRAPES: FROM VINES TO VINTAGE
Furmint is Hungary’s most historically and viticulturally significant grape variety. Native to the Carpathian Basin, it is closely tied to the Tokaj region in northeastern Hungary, where it underpins both sweet and dry wines. While its fame rests on the botrytized Tokaji Aszú, a wine praised since the 17th century, recent decades have seen growing interest in dry Furmint styles that highlight the grape’s structure and longevity.
Furmint likely originated in Tokaj, though genetic studies suggest links to Gouais Blanc and some Balkan varieties. The name may derive from the French froment, meaning wheat, a nod to the grape’s golden hue at ripeness. Historical mentions date back to the 13th century; by the 16th, it had become the region’s dominant white variety.
Furmint’s defining trait is its high acidity, which makes it ideal for late-harvest and botrytized wines. In Tokaji Aszú, it is typically blended with Hárslevelű and Sárgamuskotály (Muscat Blanc à Petits Grains), but Furmint provides the backbone due to its structure and ability to retain freshness. These wines, among the first to be classified in the world, were once favored in European royal courts.
Under socialist-era winemaking, sweet wines remained the focus, but Hungary’s post-communist wine revival brought a shift. Small producers began crafting dry Furmint, drawn to its thick skins, low yields, and sensitivity to terroir. These dry wines often show notes of green apple, quince, citrus peel, and sometimes a smoky or saline edge, especially from vineyards on Tokaj’s volcanic soils.
The grape thrives in Tokaj’s continental climate, with long autumns ideal for noble rot. It ripens late and is prone to mildew and botrytis, requiring careful vineyard work. Commonly planted on volcanic and loess soils, Furmint expresses site-specific minerality, making it appealing to producers focused on single-vineyard bottlings.
Though Tokaj is its heartland, Furmint is also grown in Somló and around Lake Balaton. Some Austrian and Slovak producers have experimented with it, but Hungary remains its core.
Today, Furmint is undergoing a quiet transformation. Improved clonal material, vineyard management, and vinification techniques are expanding its range. While its legacy is tied to sweet Tokaji, its future may lie equally in its dry, structured, age-worthy expressions.
Image Credit: https://wikimedia.org
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Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
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by lspeed | Jul 27, 2025 | DECODING GRAPES: FROM VINES TO VINTAGE
Known as a grape displaying “Aromatic Precision from Germany”, Scheurebe is a white variety developed in Germany in the early 20th century. Though not widely planted, it produces distinctive wines with firm acidity and a broad stylistic range, from dry and citrus-driven to richly sweet. Routinely overlooked in favor of Riesling, Scheurebe has found a quiet following among those interested in expressive, site-sensitive white wines.
Origins and Development
Scheurebe (pronounced shoy-ray-buh) was created in 1916 by Dr. Georg Scheu at the Viticultural Institute in Alzey, Rheinhessen. Originally believed to be a cross between Riesling and Silvaner, later DNA analysis revealed that the second parent was not Silvaner, but a still unidentified wild vine. The goal of the cross was to retain Riesling’s acidity while enhancing aromatic intensity and ensuring earlier ripening.
The result was a variety capable of producing wines with bold aromas – grapefruit, blackcurrant, passionfruit, and spice – paired with Riesling-like structure. Early adoption was modest, and for much of the 20th century, Scheurebe’s reputation was held back by poor vineyard management and an emphasis on sweet, mass-market wines.
Terroirs and Regional Expression
Scheurebe remains primarily planted in Germany, where it occupies a small share of vineyard area. Fewer than 1,500 hectares are planted in total, and its key regions include Rheinhessen, Pfalz, and Nahe.
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Rheinhessen offers a broad stylistic range, with loess and limestone soils producing both dry and sweet examples.
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Pfalz, one of Germany’s warmer wine regions, yields fuller-bodied Scheurebe with fruit notes.
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Nahe, with cooler microclimates and volcanic soils, tends to produce wines with sharper acidity and citrus-driven aromatics.
For all regions, ripeness management is crucial. Scheurebe requires enough heat to avoid green, herbal tones, but quickly tips into overripe territory if not handled skilfully.
International Plantings
Outside Germany, Scheurebe remains rare. Austria grows small amounts, particularly in Burgenland, often used for sweet wines. There are also minor experimental plantings in Switzerland, California, and New Zealand, though none have gained significant traction. The variety’s strong aromatic profile makes it technically interesting, but it has yet to establish a clear identity outside German-speaking regions.
Styles and Structure
Scheurebe performs well across a range of styles. Dry examples are firm and food-friendly, often compared to Sauvignon Blanc for their sharp fruit and herbal notes. At the other end of the spectrum, Scheurebe can be used in late-harvest or botrytized wines, where its high natural acidity balances concentrated sweetness. Sheurebe has shown to be capable of producing serious, age-worthy wines. In the right hands and the right site, it offers clarity, tension, and character. Worth a try, if you can find it.
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Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
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by Ross Kingsley | Jul 13, 2025 | DECODING GRAPES: FROM VINES TO VINTAGE
Merlot, one of the world’s most beloved grape varieties, is a red wine staple celebrated for its soft texture and versatility. Its name, derived from the French word for blackbird (merle), reflects its deep, dark color and the bird’s fondness for the grape. To truly appreciate this varietal, it’s worth exploring its origins, history, notable wines, and global reach.
Origins and History
Merlot originated in the Bordeaux region of France, where it thrives as one of the primary grape varieties in the famed Bordeaux blends. The first recorded mention of Merlot dates back to the late 18th century when a French wine official noted its quality and early ripening characteristics. Over the years, it became a cornerstone of winemaking in Bordeaux, particularly on the Right Bank, where it dominates blends from iconic appellations like Saint-Émilion and Pomerol.
Merlot’s adaptability and reliability gained traction outside France in the 20th century, making it a global phenomenon. Its soft tannins and approachable flavors allowed it to stand out in the growing wine markets of the United States, Italy, and South America.
Famous Wines Featuring Merlot
Some of the world’s most prestigious wines feature Merlot prominently. In Bordeaux, Château Pétrus from Pomerol is perhaps the ultimate expression of the grape, often commanding some of the highest prices in the wine world. Château Cheval Blanc, a Saint-Émilion blend, also highlights Merlot’s ability to contribute to a wine’s elegance and aging potential.
Outside France, Merlot shines in varietal wines from California’s Napa Valley, where producers like Duckhorn Vineyards have gained acclaim. In Italy, it is a key component of “Super Tuscans,” where it complements local varietals like Sangiovese.
Geographical Reach
Merlot’s adaptability has enabled it to flourish in diverse climates. France remains its spiritual home, but it has found success in regions as varied as Washington State, Chile, Argentina, and Australia. In cooler climates, Merlot produces wines with red fruit and herbal notes, while warmer regions bring out its plum, blackberry, and chocolate characteristics.
Why Merlot Matters
Merlot’s versatility makes it a favorite for wine enthusiasts and winemakers alike. Whether in a complex Bordeaux blend or a fruit-forward varietal wine, Merlot offers something for everyone, demonstrating why this grape continues to be a cornerstone of global winemaking.
Image Credit: Freepik.com
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Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
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by lspeed | Jun 29, 2025 | DECODING GRAPES: FROM VINES TO VINTAGE
Sylvaner doesn’t try to impress with flashy aromas or bold flavors. Instead, it offers quiet charm — clean, balanced, rooted in the places it grows best. Once one of the most planted white grapes in Germany, Sylvaner has slipped into the background, but it’s never gone completely away. In the right hands and soils, it can still produce food-friendly and distinctive white wines in Europe.
Where It Comes From
Despite myths tying it to Transylvania, modern DNA testing shows it’s a cross between Traminer and a nearly forgotten Austrian variety called Österreichisch-Weiss. First recorded in 1665 in Austria, it quickly made its way into Germany and later into France and Switzerland.
For a long time, Sylvaner was widely planted in Germany, especially before Riesling took over as the country’s signature grape. In the mid-20th century, it suffered a reputation hit during the era of bland, bulk wines, but in Franken and Alsace, it quietly held on.
Where It’s Grown Now
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Franken (Germany): Grown on limestone soils, Franken Sylvaner can be dry, focused, and sometimes even age-worthy. Look for it in the squat, round Bocksbeutel bottles.
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Alsace (France): Often overlooked in favor of Gewürztraminer, Alsatian Sylvaner is lean, mineral, and good with local dishes like onion tart.
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Valais (Switzerland): Known there as Johannisberg, Swiss Sylvaner can be broader, fuller, and sometimes sweet.
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Austria: Small plantings remain, especially in Lower Austria. Now now more of a curiosity than a staple grape.
What It Tastes Like
Sylvaner wines are typically dry and medium-bodied. They often show notes of green apple, pear, fresh herbs, and sometimes a touch of white pepper or hay. The acidity is usually moderate, and shows texture and balance rather than aromatics. Good Sylvaner from limestone-rich soils also carries a clean, stony character—a kind of quiet minerality that shows especially well with food.
Styles and Uses
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Everyday Dry White: Crisp, clean, and easy to drink young.
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Site-Driven Wines: In Franken, Sylvaner from old vines and top vineyard sites can be complex and built to age.
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Off-Dry and Sweet: Rare, but in Switzerland and some parts of Alsace, they exist, usually in better vintages with late harvest or botrytis.
Sylvaner will never have the glamour of Chardonnay or the perfume of Sauvognon Blanc, but it rewards with subtlety. It’s a grape with local roots and quiet personality, and worth getting to know.
Image Credit: https://www.wine-searcher.com
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Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
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