Sunday, April 28, 2013

Grape Varietal Blog- Roussanne 



Roussanne 













There is something special to me about having a nice glass of white wine with friends and family, especially on a beautiful day. White wines have the ability to turn even the most basic meals, into a high quality and memorable time. There is almost no way that I can describe the feeling I get when I open a new bottle of wine. That is why it was not a hard choice for me to decide to write about the white wine varietal Roussanne.
Roussanne is a white wine varietal. The grapes of the varietal grow in the same manner as most other grapes. The grapes usually grow in the shape of a small marble. Because Roussanne is used to make white wine, the color of the grapes is always a shade of light green. But from time to time I saw pictures of Roussanne grapes and some of them were covered in light purple spots. The vines of Roussanne grow very thick. I have never seen vines as large as Roussanne’s but I am sure that there are crazier looking vines in other grape varietals. Roussanne does look like any other average grape, but it is described as being one of the most difficult to grow.
Roussanne grapes are grown to produce a white wine. When it is made right, Roussanne creates a sweet and a strong taste. But something that is unique to Roussanne is that the taste is more similar to a red wine than many other white wines. I think this is an interesting quality that puts Roussanne apart from other white wines. Wine made from Roussanne grapes are described as having a mild oil texture to it. The smell of Roussanne is described almost and strong as the taste. Even Roussanne grapes are said to have a strong smell. Roussanne is described as having a mixed smell between many fruits and some nuts. This to me sounds like a very unique smell to wine that I would definitely like to experience with some close people.





One thing Roussanne grapes are famous for is that many vineyards have trouble growing the grapes. It turns out that Roussanne is extremely sensitive to mildew and rot. I was actually surprised to learn just how difficult growing Roussanne can be for some people. Even under the best conditions Roussanne can sometimes randomly just not grow the way a vineyard intended. This seems like it could have been a huge problem for people who grow Roussanne. I know that if I had to grow a grape varietal and it were to give me the same problems that Roussanne can give, I would definitely think twice about growing Roussanne again. And actually this is the same idea came to many people that grow Roussanne grapes.
In the past the fact that Roussanne was so difficult to grow in vineyards became a serious problem. The amount of Roussanne that was being produced began to decline because it was becoming hard to make. I read about how Roussanne even began to decline even in France. The fact that Roussanne could begin to lose its popularity even in France did make me a little nervous about Roussanne. But apparently Roussanne has been recovering to its previous levels in the past. If this is true, I definitely will have more faith in this grape varietal.
Roussanne wine is now a respectable varietal used for wines in France. It remains popular in France obviously because it it originally from there. But Roussanne grapes have been making their way across the world. Now you can find Roussanne in other places like California, Australia. But there are still smaller places around the world where someone can find other grape varietals. Roussanne can be found in other places around because it does not require any special preparation in growing.
Roussanne can be grown in many different areas around the world because it can handle different types of soil. This is definitely a great quality of Roussanne because it means that less effort is needed to go into making the wine. But even though this is true, Roussanne still is difficult. Just like how I said earlier, Roussanne sometimes just does not grow well or even at all. This shows how that even if someone put their best efforts in making Roussanne, it could all go wrong very quickly. What is even worse is someone planting Roussanne would only know late into the season if their Roussanne would grow correctly.



Roussanne grapes are known for growing sometimes with less than expected amounts. Sometimes this is because Roussanne is very weak against abuse from nature. But other times Roussanne just decides on its own to not grow correctly. And because the grapes ripen later during the growing season a vineyard might not have time to replace the grapes that went bad.
One thing that I keep thinking about are the hard times that vineyards must go through when making Roussanne. That is a huge problem that some people are forced to go through. But if people are able to successfully grow Roussanne grapes for wine, they will have a great tasting wine. I have never heard about a wine that has such a unique flavor and smell. Even though I am not the biggest fan of white wines, the description of Roussanne sounds way too good to not at least try. Roussanne varietals seem like they might be my next choice in wine.

Sources:


Saturday, April 27, 2013

Tasting- Heritage Chardonnay 


I got the box!!!



Name: Heritage  Chardonnay 
Variety: 100% Chardonnay 
Region: California 
Country: United States 
Year: 2011
Price: $21.95/5L

Winery review: "
An excellent, dry white wine with apple and pear flavors. A crisp wine with a clean finish. Semi-dry and medium-bodied.." 

My Review: This chardonnay was definitely enjoyable.  Not a very flavor filled wine, but a nice simple Chardonnay.  Great by itself.  A smooth pear smell on the nose.  The taste was crisp and quick no lingering after taste, which you know I appreciate.  I wouldnt bring this wine out for a nice dinner, however for that price for a whole 5 liter box its a great wine for just sitting around watching a movie with friends!! 

Food: I did not have this wine with food. 

 

Wine Region Blog - Uco Valley, Mendoza Province, Argentina 




                                Uco Valley, Mendoza  Province, Argentina









    




 Uco Valley in Argentina has been referred to as the New Napa Valley of South America. Set in the Mendoza Province and approximately 600 miles west of Buenos Aires, it is known for its continental climate with four distinct seasons, higher elevations, endless supply of water, long growing season, and fertile sandy soil creating the perfect environment to grow and produce top quality wines. Argentina has three main wine regions, the North, Patagonia and Cuyo. The three sub-regions in Cuyo are La Rioja, San Juan and Mendoza. Mendoza is known for its tourist friendly wineries that offer free tours and wine tasting. Argentina is the largest wine exporter in South America and from the 1990’s forward became a top exporter of quality wines. Sixty percent of Argentine wine originates from Mendoza and its sub regions. This province rarely faces insects, fungi, molds or grape diseases due to its climate conditions and location. Surrounded and isolated by mountains and the sea, little to no pesticides is used and in November of 2010, the Argentine government declared wine as Argentina’s national liquor.
     The first recorded commercial vineyard in Argentina was in 1557 by Jesuit Missionaries during the Spanish Colonization of the Americas. Vine cuttings were brought to Santiago del Estero at first then spread to other regions like Mendoza in the 1560’s and wine production began. The Missionaries built complex irrigation channels and dams to bring water down from the melting glaciers of the Andes Mountains. Today vineyards can apply for a government regulated water license so they have access to water in reservoirs if needed. Oak barrels are still used for aging as barrel aged wine is known to be more complex and have a more interesting texture.
     The Mendoza Region has five sub- regions, North, East ,Central, South and Uco. Due to high altitudes with the highest at 5,580 ft above sea level, the ideal conditions exist for growing top quality red and white grapes with great aging capacity. The Uco Valley is 45 miles long and about 15 miles wide. It follows the Tunuyan River north as it flows from the Andean Peaks. The Uco’s three main sub-regions are Tupungato, Tunuyan and San Carlos. The dry, continental climate has temperatures that are cool at night and warm in the afternoon. The Valley boasts a rainfall of about 7-9 inches per year along with sandy soil that may include clay, gravel and limestone. The porous nature of the soil allows the roots to absorb the water efficiently. The town of Tunuyan at a population of 45,000 is the heart of the Uco Valley. Currently there are approximately 20 main wineries producing over 100 brand name wines.





     Uco Valley enjoys greater than 250 sunny days per year to grow quality wines that are rich in color with intense aromas and flavors. Red varieties are predominant in this area and the good acidity levels of the grapes create a good aging capacity on the wines. The top varietals include the red Malbec, Merlot, Pinot Noir, Cabernet Sauvignon, Tempranillo and Bonarce. White wines include the Chardonnay, Semillon , Torrontes, and Pedro Gimenez. The finest white wines of Mendoza such as Chardonnay and Semillon are from the Uco Valley vineyards. The high altitudes in Tupungato contribute to the flourishing Chardonnay vines. At elevations of 2,800-5,000 ft and up, Uco Valley is the perfect growing environment for many varietals. Semillon, a golden skinned grape that produces a dry, sweet white wine or Barbera, a red Italian wine grape variety that have deep colors and low tannins can be found. The Mendoza region in total is 1,500-5,580 ft above sea level.  One half of the red varieties in Mendoza are Cabernet, Sauvignon, Tempranillo and other Italian varieties .Total vineyard acres is around 390,000 and boasts an annual temperature of 59-66 degrees Fahrenheit.
     Argentine laws dictate that if a grape name is on the label 80% of the wine must be composed of that variety. Laws incorporate all wine regions in Argentina and are not as restrictive as other countries. Instituto Nacional de Vitiviniculturas is the main governing controlling body for the wine industry and declares the beginning date for the harvest usually between February-April of each year. The labels include the Vintage - year the grapes were harvested, Type-red or white, Producer/Proprietary-main name of the vineyard, Country – location wine originates, Region – of the vineyard and Grape Variety – ex. Cabernet Sauvignon. Old Vine might also be included on the label and indicates that the wine product of the grape vines is notably old.  Vines can grow over 120 years old and the older the vine equates to a better wine.

 






      





Sources:
      VINO ARGENTINO-An Insider’s Guide to the Wines and Wine Country of       
                   About Wine by J. Patrick Henderson and Dellie Rey, 2011.
                    www.vinesofmendoza.com
                    www.NY Times.com/2010/11/21/travel/21Mendo

                         

Thursday, April 25, 2013



Tasting:  Trattoria Busa Alla Torre Da Lele





Name: Trattoria Busa Alla Torre Da Lele 
Variety: Pinot Grigio 
Region: Vento 
Country: Italy 
Year: 2008
Price: $7.95

Winery review: Named after the famous restaurant in Italy! This is their house white wine! Coppery color from extended skin contact, round and rich texture with juicy melon aromas and flavors with a sweet fennel note on the ultra smooth finish. Great value Grigio! Drink now.

My Review: This wine was absolutely delicious.  I got a very peary aroma on the nose, not as sweet but more just a blast of pear, very enjoyable.  On the plate it was nice it did not have any bitter after taste.  I got a very pear taste too mixed with semi sweet flowers.  The whole thing was just really light wine, no ending bitter, drinkable on its own.  

Food: I did not have this wine with food. 

Tasting- Lobetia (Chardonnay) 





Name: Lobetia 
Variety: Chardonnay 
Region: La Mancha 
Country: Spain
Year: 2011 
Price: $9.95

Winery review: 
Organically and naturally grown and made, this wine allows the varietal and the terroir to stand out cleanly. Clean, bright color with a greenish-yellow tone. On the nose, exotic fruits like pineapple. Full flavored, fresh, with good acidity in the mouth, it finishes with tropical fruits.


My Review:  Light smelling white.  On the nose it smelled like honey dew melon very sweet and light.  On the palate the same flavored followed with a slight acidity ending, not a boom but a long acidity finish.  This wine was my favorite of the tasting but I am partial to Chardonnays.   

Food: I did not have this wine with food. 


Tasting- Lobetia Tempranillo 




Name: Lobetia 
Variety: Tempranillo 
Region: La Mancha 
Country: Spain 
Year: 2011
Price: $9.95

Winery review: 
Organically and naturally grown and made, this wine allows the varietal and the terroir to stand out cleanly. It shows a nice cherry color with a violet shade because of its youth. Red berries and cherries on the nose. On the palate it is fresh, slightly astringent, and harmonious with a long finish.


My Review:  I was really happy with the taste of this wine. I am not really sure if I would enjoy the taste if I was eating food with this wine but the dark cherry aroma and taste was interesting, maybe for a dessert wine. I would recommend this wine to my friends to try with dark chocolate or sharp cheese.  

Food: I did not have this wine with food. 


Name: Reserve Grand Veneur Côtes du Rhône 



Name: Reserve Grand Veneur Côtes du Rhône 
Variety: 70% Grenache, 20% Syrah and 10% Cinsault
Region: Rhone Valley 
Country: France
Year: 2010
Price: $39.95/3L

Winery review: 
As for their other values, the 2010 Grand Veneur Cotes du Rhone Reserve (70% Grenache, 20% Syrah and 10% Cinsault) displays loads of ripe flavors. It is very concentrated for a Cotes du Rhone, and is actually an amazing wine. Classic garrigue, black cherry liqueur, lavender, licorice and spice box are all present in this full-bodied, intense, and rich Cotes du Rhone. This is a sensational effort to drink over the next 4-5 years, although it might last even longer.

My Review: I did not personally enjoy this wine.  The aroma was nice like dark candy with a little extra sugar.  The taste however was just too much spice at the end.  You got a cherry mild sweetness at first but a boom of spice finished that my palate was not pleased with at all.  

Food: I did not have this wine with food. 

Tuesday, April 23, 2013


Wine Dinner Blog 3



Dinner: Zeppolis “West Coast Wine Showcase” Dinner and Wine Tasting
 



All the west coast wines lined up after the tasting!! 


            For the third wine dinner, definitely not the last, I decided to check out the highly regarded Zeppolis Sunday night regional wine and food pairing.  Arriving at 8.00pm with my boyfriend and friends we entered the quaint restaurant tucked in a far back shopping center behind in the Holiday Inn in Blacksburg.   Gorgeous Italian style décor filled the restaurant; vines with dark grapes swept the walls around the wine racks and all around while classic Tuscan pictures filled the rest.  The wine tasting place was in the left side of the restaurant with 7 or 8 nice little black wooden tables set with napkins and water.  The presenter, very enthusiastic and knowledgeable worker, was waiting at the small bar in the front of the room.
Presenter giving the down low on the first red!

            Once the rest of the guests were seated the appetizers were bought out.  These were anything but appetizers, absolutely a full dinners amount of fantastic Italian cuisine.  Warm Italian bread, raisin rolls and toasted bread topped with red pepper and cheese started the buffet. An olive oil and oregano blend waited eagerly on the tables Crackers and three types of cheese including cheddar and provolone waited next.  A crisp salad followed filled with slice carrots, olives, tomatoes, and eggs.   Main course type foods began with bowls of teriyaki chicken on top of seasoned rice.  Next came sesame rolls filled with sweet pork barbeque.  Last, but not least, was my personal favorite, bowls of steaming cheese filled manicottis, absolutely delicious.  The food was served all at once before the wine was poured.  Understandable when dealing with large groups, however it was very difficult to wait for the wine to try with each food.  The experience would have been a little more pleasing if the food was served spaced out according to desired wine and food pairing from the restaurant. 

Chicken and Bqq Pork filled Rolls!

Cheese and crackers may not be alot of work but they are one of my favorite to enjoy with wine! 

Our plates filled before the wine tasting, Ryans already sneaking bites!

 










The wine tasting finally began once everyone had full plates in front of them.  The presenter have a detailed introduction of the wine, price, aroma, taste pairing, and anything else he could add from his own knowledge, it was very informative! The dinner started out by dry whites moving along to sweeter reds. 
            The first wine poured was Firesteed 2011 Pinot Gris OregonThe owner’s description was “Alcohol 12.6% Tropical aromas of kiwi and mango followed by flavors of perfectly-ripe summer melon and citrus.  With each return to the glass, the flavors expand on the palate with increasing complexity and texture.”  With a swirl and whiff I began the tasting.  I unfortunately did not get any distinguishing smell, at most a delicate smelling sweet flower.  On the palate it was smooth orange and flower flavor at first with an acidic, bold, but dry finish.   I choose to pair this wine with the salad and it was on key.  The sweetness of the Italian dressing really livened up the dry wine.  No overpowering just really helped bring on the slight fruit flavors.  I gave a nibble on the teriyaki chicken with this wine and I regretted it almost at once.  The salty sweet of the teriyaki just had no place in pairing with this wine; it was too strong of a sauce to be mixed with the light white. 
            The next wine on the menu was Lamplighter Chardonnay 2009 California.  Owners description is “alcohol 13.5% Aromas and flavors of citrus balanced with tropical fruits and honey apricot notes.  With just enough vanilla oak and creaminess to know it’s a California Chardonnay.  Recommendation: Pair with chicken, seafood, or enjoy on its own.”  This wine was my absolute favorite; my palate definitely has a taste for chardonnays.  On the nose I got a light whiff of a very sweet pear.  The wine was very smooth on the palate the whole time no acidity or bitter kick.  Not a very sweet wine or very dry either definitely in the middle of the spectrum.  The taste did not trigger any fruit flavor however I did get an creamy oaky on the tongue with a smooth floral finish.  This is a wine that does not need any food by far, I would actually suggest drinking it on its on.   I tried it with the chicken and again the teriyaki sauce really just didn’t work with the wine, the sauce was just too much.   I enjoyed this wine the most with the crackers and cheese.  A very light snack for a light wine, the cheese was complemented by the taste of the wine was well; the cheddar gave the wine a little zing. 
            Following the Chardonnay was The White Knight Viognier 2011 Clarksburg.  Owners description “ With blonde color, stone fruit aromatics dominate this blend and aromatics.  Ripe peach skin, apricots, and hints of green apple aromas lean toward flavors of the similar description.  This blend is medium weight with bright acidity to keep the finish refreshing.  Tropical fruit sings throughout this wine from start to finish.  A perfect summer sipper with your favorite cheese and fruit.” I got an aroma from this wine that I did not expect from a white,  a woody meaty smell.  Smells just like a slim Jim actually on top of some wood.  The taste was not much better.  A cherry cough medicine tasted blasted the top of the palate with a mild slim Jim and cherry flavor blended finish.  I attempted to try this and the bbq pork rolls together, figured the meat flavorings would complement each other but not at all.  Theres just no reason to drink this wine. 
            The last of the white wines was Beringer 2011 Chenin Blanc California.  Owners’ description “Alcohol 11% A well-balanced wine with aromas and flavors of crisp citrus, melon, and spicy ginger.  It’s meant to be enjoyed with a variety of foods, from Asian and Mexican foods to a casual backyard barbecue with friends. Finally found a found that went not only with the terakyi chicken but also the bbq pork roll!!  This white smell like a grapefruit, a little more of a zing in the smell than an orange would have.  The taste alone was ok like a pineapple that lost its sweetness and was replaced with some spiciness.  Not the best, however when paired with the teriyaki chicken it was really wonderful.  The terakyi dressing matched the slight grape fruit/pineapple flavor extremely well, the perfect blend of salty, sweet, ginger.  The wine was just good with the bqq, the mild sweetness of both just went together.  I would not suggest drinking this wine alone like the chardonnay but absolutely give it a whirl with food. 






            The red wine portion of the tasting began with Simple Life Pinot Noir 2011 California.  Owners’ description “Pleasantly fruity with aromas of boysenberry, candied cherry and baked apple highlighted by notes of baking spice.  Flavors range from bright raspberry and lemon preserve to cherry cola accented with a bit of English toffee.  Moderately light bodied, the soft tannins and fresh acidity strike a nice balance, creating a light but lingering finish.  Pinot Noir easily pairs with a wide variety of foods both lighter and ricer fare.  This wine was a really nice red, not super dark; an red that looks like it should be served on your back porch with friends opposed to a romantic dinner.  Aroma of this red was a sligty burnt raspberry pie is the only way I can think to describe it.  Not burnt in a bad way though it was a very intriguing smell.  On the palate it had more of a cherry kick.  Started out smooth but had a big kick of acidity at the end.  I tried this wine with the salad and was not a fan the flavors of the olive oil dressing did not match up with the odd sweetness of this wine.  I decided to give the manicotti a go and I was pleasantly pleased.  The baked mozzarella cheese complemented the aroma of this wine perfectly and the taste just suited after.   
            The next red, Riven Rock Cabernet Sauvignon 2011.  Owners description “This Cabernet Sauvignon from California is an exceptional value and a perfect interpretation of what a traditional Cabernet Sauvignon should taste like- with a good flavor profile, light and drinkable but with a good body.
            Following the Cabernet Sauvignon is Renwood Syrah 2008 Sierra Foothills.  Owner’s description “The 2008 Syrah has classic aromas of berry jam and truffle.   The wine has medium tannins, a refreshing acidity and a long finish.  The fruit flavors dominate, and the oak character is subdued.  This is a nice example of Syrah grown in the Sierra Foothills” –winemaker  “A great value, easy drinking Syrah from the Sierra Foothill’s Zin masters, Renwood, who have produced here a mouthful of blackberry and plum juiciness that is full and sweet.  Pair with roasted beef or lamb for a succulent meal.” –Virginia Boone, Wine Enthusiast Magizine “A pleasantly rustic and aromatic red, featuring supple plum, mineral, pebble and roasted herb flavors that are medium bodied and easy drinking.  Drink now through 2019, 5,340 cases made”—James Laube, Wine Spectator. A must start out this description of the words of my boyfriend “Best grape juice I ever had.”  While I guess you could say all wines taste like grape juice with alcohol this one really had that classic grape jam smell and flavor with an aftertaste of a darker fruit.  When I tasted this wine I immediately thought nothing here is going to complement this wine because all I can think of now is how it would be perfect with a peanut butter and jelly.  I decided to give the baked bread with cheese and roasted pepper a whirl with this wine and I was pleasantly please, while it was no peanut butter and jelly the crispiness of the bread and slight sweetness of the peppers was really heightened by this wine.    
            The next red on the list is Cypress Vineyards 2010 Merlot Central Coast California.  Owners description “ Alcohol 13.5% 80% Merlot 16% Malbec, 2% Cabernet Sauvignon, 2% Petite Syrah.  A garnet red color of medium density with hues indicative of full maturation.  Fruit aromas of cherry, raspberry, and passion fruit are complemented by a bouquet of toasted oak and cocoa powder.  A large portion of Malbec in the blend increases the fruit signature with a hibiscus character.  The round texture and comfortable weight of th is wine is followed by a sweet, mature finish.  2010 Cypress Vineyards Merlot would pair wonderfully with beef filets with a red wine sauce or barbecued ribs.  This wine can be enjoyed in its youth or cellared up to five years. I did not enjoy this wine one bite.  It did have a nice heavy berry smell, however the taste was just blah followed by a long ending or what reminded me of a burnt smore.  I have the barbecue pork roll a nibble because of the suggestion from the description but it didn’t do anything for me.  Someone with a more experienced palate may enjoy this wine much more than me
            The last wine of the tasting was Trentadue ‘Old Patch Red’ Lot #34 2010 California.  Owners description “ The 2010 Old Patch Res Lot #34 is comprised of 41% Zinfandel, 25% Syrah, 24% Carignane, and 10% Petite Syrah.  This is a delicious “bistro” style bend with abundant jammy flavors, black cherries and plums.  Peppery and spicy with a long juicy finish.  Named in honor of the original 1896 estate plantings, this is very typical of the field blends traditionally produced by the Italian farming families that settled in Sonoma Country in the early part of 20th century.  This versatile wine has rich, plumy fruit with hints of vanilla and red cherries.  This wine is definitely one that needs to be paired with food.  I tried it alone I got a deli shop smell from the whiff, and on the plate it was much to much start of sugary finish by spice I really didn’t enjoy it, however when I complemented this wine with the manicotti it was on point.  The baked cheese and the fluffy cheese in the noodle really smoothed out the wine so I could taste more of cherry flavor on the whole palate. 
            After the last wine was poured and food was moved the bottles were lined on the counter for observation and free tasting of any wine left.  Full of spectacular food and an array of wine my boyfriend and me headed home very happy with the experience.  I would highly recommend this wine and food pairing to anyone.  The best time to go would be when this wine class is not in session as the large majority of the attendance was from class.  Less people would make the experience more intimate and pleasing, the wine tasting room filled with 20 or so people were a bit to much for full enjoyment.  However, again the whole experience was truly great and I would love to do the dinner again!!
A Red and Bread! 
Classy wine drinking!
Sarah grabbing some food!



Sunday, April 21, 2013

Wine Film Review- "Uncorked" 





Wine Film Review- “Uncorked”



            Uncorked is a classic hallmark channel love story.  In California’s famous wine country a top chef, actor Scott Elrod, and executive businesswomen, actor Julie Benz, fall in love after many encounters at the local resort and business centers near Scotts parents vineyard and winery, “California Oak Winery.”  The setting of this movie is primarily in the resorts eateries, the winery, and short scenes in San Francisco.   Even though this movie was just another love story it had a surprising amount of wine information and filming of winery/vineyard scenes.  Several key themes of the movie were also very wine orientated as well.  
            The most prominent theme in the movie was passion: passion for the winery, passion for family, and passion in sense of love.  Passion just for the love of the work or person with no expected reward but with the best rewards associated.  The most wine related is Scotts parents and sons’ passion for the winery, vineyard, and everything associated.  The winery, a long family business, in the hand of the grandparents is not a very profitable of a business.  However, the parents still put hours upon hours of love and labor in the vines, the production house, and the wine bottled.  Recently, the movie, momentary issues are so dire the parents have to consider the idea of one day selling the property, one that saddens them and is mentioned swiftly with sorrow when brought up.  The son, even though only 9, would spend every hour allowed working with his grandfather on the winery, and proudly boasts at any chance that he will take over the winery.   Wine and all associates is not just alcohol and a way to make it its really about a passion.  A passion for the roots, to the grapes to the wine.  The winery is their life and them putting life and love in the ground brings back life.  Some cultural views about wine can be viewed as negative that wine is associated with purpose of being drunk, etc.  However this movie and this theme of passion shown in the movie counteracts and prove the cultural view wrong while really showing what owning a vineyard is about. 
            The wine information other than the main theme was surprisingly plentiful in this movie.  Some decent segments of the movie showed the production house of the winery and explained some of the wine productions process same as we have learned in class.  The fermentation room had a large part in the movie while the grandfather and Scott explained the works of the wine making process to Julie.  Following steps learned in class including harvesting, destemming, and crushing comes the scenes of the wine making process showed in the movie, fermentation and aging.  Following the words of the knowledge winery owner, the grandfather, and his less imformative but still versed son are as following, the wined is cooled and kept cooled in controlled tanks.  In the tanks natural yeast is added to ferment the grapes sugar residue into alcohol, artificial addition of sugar is sometimes added.  Oxidation and Carbon dioxide levels are kept under control by adding carbon dioxide when necessary so the wine does not oxidize.  Scott goes on to tell Julie about the aging room.  The movie shows a scene of a very large room, a warehouse barn style feel with oak barrels in stacks lining the walls and expanding to the space on the floor.  It is learned from the movie that the wine goes into the oak barrels directly after fermentation.  The environment of the wine is also controlled while aging in the barrels.  The temperature is kept between 55-60 degrees, a desired aging/storage temperature.  The oak barrels are also used to prevent oxidizing.  Again carbon dioxide can be added to prevent the wine from oxidizing and turning very bitter!  Scott briefly mentioned the harvesting process, but it made a mark on me because the way it was presented.  Julie asked how do you know when the grape is ready to be picked, by the color?  Scott immediately laughed and said not at all to color, in the words of his father, winery owner,  “the most important factors are sugar levels, acidity, berry flavor, tannin levels, and what it all comes down to is how it taste.”  I thought this lined was a very informative part of the movie to enlighten the large part of the public who does not know simple facts about the wine making process like important factors of the grape. 
            Geography aspects of growing grapes were mentioned as well.  A short segment on the movie discussed the importance of soil in relation to growing of the grapes.  The grandmother insists soil is an extremely important factor for growing the grape and soil preference of each grape differs.  Example given in the movie was one of the wineries prominent grape Syrah.  The grandmother stress this grape varietal grows best in decomposed soil and goes farther to say each grape can have its own soil desire.  While several different grapes may grow in the same soil, each may have their own preference to really produce that perfect cluster.
            The two types of grapes distinctively mentioned as part of the California Oak Winery vineyards is Merlot and Syrah.  Syrah is a very dark colored grape when ripe that is known as producing red wines.  This grape is found largely in the Rhone Valley of France, but second largest region is North America.  The second grape mentioned is Merlot, a grape variety also known for producing red wines.  Mainly grown in Europe in France, Northern Italy, and Sweden.  In the United States merlot vines are most popular in California and Washington.  Styles mentioned in the films concerning these grapes or the wine was limited.  One scene in the movie involved the whole family and Julie having dinner with a merlot based wine.  The grandfather warmly jokes that is wife is not fantastic cook but makes the one Italian pasta dish wonderfully.  The grandmother goes on to say because the dish is the only one she can cook they also have the Reserve Merlot with the pasta dinner because they pair the best. 
Syrah 

Merlot 

            Cultural cues about the wine world or view onto the wine world were also mentioned or noted while watching the movie.   Again a cultural misconception to the general public is what wine is all about.  It is not about just what is in the bottle, and that it has alcohol to get drunk it’s the passion for every aspect of wine making and putting your heart and sweat into the earth to eventually bottle the wine, really fermented sweetness of the work to bring family and friends together.   Another cultural cue the movie really sent was the “classiness” of wine or appropriateness of wine in business settings.  Julie, as a executive businesswomen, was seen at many work functions at the resort, any of which that included food or casual discussion had drinking of wine in the scene.  In other words another cultural cliché about wine is it is associate with respected work person and related events. 
            All in all, this movie is much better than just a hallmark channel movie.  While the love story in the movie is very cliché the scenes filmed of the California countryside are beautiful, and the wine information, especially about the wine making process was unexpected present and pleasing to the wine education individual.  In other words, I would highly recommend this movie to anyone, those who are very worldly in wine and to those who want to learn or really just enjoy drinking wine.  Grab a bottle, some cheese and put this movie on for a very enjoyable evening. 



Sources:
http://itsawonderfulmovie.blogspot.com/2009/09/uncorked.html