Top Ten Things You Need To Know About Beaujolais Nouveau

Le Beaujolais Nouveau Est Arrive!!! Translation: Everyone run, the French are releasing that crappy purple-pink fruit juice again!!!

Each year on the third Thursday of November, the flood gates open and a river of mediocre to below-average red wine pours into the streets. What am I talking about? Beaujolais Nouveau. France's answer to the German Oktoberfest. Don't get me wrong, there is a time, a place and, more importantly, a dish for Beaujolais Nouveau. But let's be straight; it's just not good.

The hype and marketing behind this slightly-sweet, no-character, nail-polish-smelling, bubblegum-tasting "red wine" is brilliant. Believe it or not, over 1 million cases of this lollipop wine are sold each year. But before you go dashing through the snow to pick up a bottle, here are the top ten things you need to know about Beaujolais Nouveau.

1. Beaujolais is...

Beaujolais is a sub-region in the greater Burgundy region of France. The area is located just south of the Maconnais. The region is predominantly located in the Rhone department, and is actually closer in climate and proximity to the Rhone region than it is to the rest of Burgundy. In some years the Beaujolais sub-region makes more wine than the rest of Burgundy, with over half of it being sold as Nouveau. The grape used to make the wines of Beaujolais is Gamay, a thin-skinned varietal low in tannins. In addition to the climate, grape, and proximity to the Rhone, what sets Beaujolais apart from the rest of Burgundy, is the way the wines are fermented.

Beaujolais is produced in a process known as Carbonic Maceration. The grapes are placed in a vat, and as more are piled on, the weight gently crushes the fruit, sparking fermentation. The grapes almost ferment from the inside out. This results in a pear-drop smelling wine that is juicy and low in tannin. This practice is often viewed as a lower-quality production method. Anthony Hanson, in his book Burgundy, quotes Jean-Marie Guffens describing this fermentation process as "Carbonic Masturbation." In other words, even the French don't much care for the process.

2. Nouveau is...

Like Cru Beaujolais, Beaujolais Village, Beaujolais Superieur, or even basic Beaujolais, Beaujolais Nouveau is made using the Gamay grape. The difference between Nouveau, also called vin de primeur, and the others is the time Nouveau ages, or should I say, the lack of time it ages. Beaujolais Nouveau grapes are picked, fermented, bottled, aged, and consumed all within six to eight weeks.

3. Drink young, very young

Because of the method used to produce these wines, Carbonic Maceration, the young, fruity Nouveau wines of Beaujolais are meant to be consumed young. You see, for a wine to age it requires presence and balance in three of four important categories: sugar, acid, tannin, and alcohol. Nouveau misses the boat in all four categories.

Because the wine is fermented using Carbonic Maceration the tannin, that mouth-drying sensation found in red wines, is low to almost non-existent. That's why many non-wine drinkers enjoy the young, fresh, and fruity Nouveau. It doesn't have the same grippy astringency as, say, a Cabernet Sauvignon from California.Although this wine tastes juicy and fruity, it usually bears little to no residual sugar. When sugar is a factor in aging, it's usually apparent, like in the wines of Sauternes, France or the Trockenbeerenauslese style produced in Germany. Beaujolais Nouveau usually has a mediumish acidity, not quite high enough to bear ageable qualities. It often softens quickly, making these young wines flabby rather than crisp. When it comes to alcohol, Beaujolais Nouveau usually comes in around 12% abv. But because they lack the other three ageable characteristics, what you're left with is faded fruit flavors in a flabby red with burning alcohol.

The majority of Nouveau is best if consumed before the first of the year. Hence the reason you usually find a big sale on the juice that's not sold before Thanksgiving.

4. Beaujolais Nouveau is the celebration of the new harvest

I always say, "Beaujolais Nouveau is not meant to be sipped in enjoyment, it's meant to be chugged in celebration." I mentioned before that Nouveau is France's answer to Oktoberfest. In Germany, Oktoberfest is used as an excuse to consume the beer from the previous year. The festival helps the country get ready for the new beers being produced. So while the two are both celebrations of new products, the French don't celebrate by drinking the old stuff, they celebrate the with their new wines...really new.

Beaujolais has always made a vin de l'annee to celebrate the harvest. Prior to World War II, the vin de primeurs of Beaujolais couldn't be sold until the middle of December. But in 1951 the Union Interprofessional des Vins de Beaujolais (UIVB) relaxed the laws, allowing the wine to be released a month earlier in the middle of November. Seeing a marketing opportunity, the country slapped the Nouveau label on these young wines and shipped them around the globe so the rest of the world could join in the celebration.

5. Beaujolais Nouveau is a mass marketing campaign

When the laws regarding the release date of vin de primeur changed from December 15th to November 15th in 1951, producers realized there was an opportunity to sell their wines around the world in huge quantities and at great margins. Beaujolais Nouveau is vin ordanaire, which simply means it's just ordinary red table wine. The margins on this generic juice are pretty high, especially since only a specific amount of Nouveau is made and distributed, making it slightly (very slightly) rare. Producers realized this was a great way to sell an ocean of mediocre, juicy wine to consumers around the world, and make really good money along the way.

The real pageantry began in the '70's when producers created a race from Beaujolais to Paris. People would run through the streets screaming "Les Beaujolais Nouveau est Arrive!" This gained media attention, and before you know it, a world-wide race began to see who could get it and serve it fastest. People traveled by motorcycle, helicopter, elephant, balloon, jet, car and foot, racing to get these young wines to their destination. In 1985 the date of release was changed from November 15th to the third Thursday in November creating a world-wide day of celebration. The region has certainly succeeded, because when all is said and done, over 65 million bottles of Nouveau are sold around the world.

If France can figure out a way to encourage people to drink plonk, maybe Greece just needs to stage a celebration to put Retsina back on the world wine map! Just a thought. Or, I know, call Gallo; we'll use Boone's Farm to celebrate the new harvest in the US!

6. Beaujolais Nouveau pairs well with Thanksgiving Dinner

Beaujolais Nouveau conveniently makes it to most retail end caps just before Thanksgiving, and many wine store attendants push Nouveau as a pairing for Thanksgiving. This leaves people wondering if it's because the wine pairs well or because it won't last much into the new year. The answer is...well...both.

Beaujolais Nouveau has a fruity flavor with decent acidity and a lowish alcohol content. This makes it incredibly food-friendly. And if your Thanksgiving dinner table looks anything like my family's, you need something versatile.

At my family's Thanksgiving, we always have the traditional turkey, stuffing, and yams. And you can't forget the cranberry sauce...from the can of course. They don't bother mixing it up; just slide the jiggly red cylinder out of the can and eat, rib marks and all. We also have our "under the sea salad," which isn't a salad at all. It's usually made from green or orange Jell-o, and topped with marshmallows. A table like this requires a lot of patience from a wine. And not everyone in my family appreciates wine. So something fruity and easy going not only pairs well with the many flavors and textures on the table, but it's also an easy quaffer for non-wine drinking guests.

7. Beaujolais Nouveau pairs beyond Thanksgiving

As you can imagine, if Beaujolais Nouveau can pair with the smorgasbord of flavors and textures present at the Thanksgiving dinner table, it also pairs well with a variety of other foods.

Because of its fruity flavors, soft texture, and decent young acidity, it is a great pairing for fresh goat cheese. It can also pair well with cured meat platters, often referred to as charcuterie. It has the weight to stand up to these cured meats, with a refreshing acidity. You can also pair Nouveau with chicken, gilled meat, lighter pastas, pork, salmon, and veal. But these pairings work best with young Nouveau, as in consumed before the first of the year.

8. Beaujolais Nouveau producers

There are a handful of Beaujolais Nouveau producers present on the retail shelf. One of my favorites is Georges Duboeuf. His wines are available in most markets, and at a competitive price. Duboeuf is considered the most American French producer in Beaujolais because his wines tend to cater to the likings of US wine drinkers. His Beaujolais Nouveau is consistently good, and is generally a good representation of the region.

You may also find success with Mommessin. They usually have a fun label, and each year they focus on a different place in the world Nouveau is celebrated. You'll also see Bouchard Aine & Fils on your retail shelf, but this is one of my least favorite of those available in the US. Then again, that's not saying much since I don't really like any of them. Some retailers carry the Beaujolais Nouveau wines of Joseph Drouhin, Labour- Roi, Jean Bererd & Fils, Pascal Chatelus, Joel Rochette, and a couple others. While one may be better than another, it's like lipstick on a pig...it's still a Nouveau.

9. Plastic bottles?

One of the largest expenses for producers is shipping. Because Nouveau is harvested, fermented, bottled, and aged within six to eight weeks, they must ship it around the globe on planes. And when it comes to air shipping, weight is everything.

Producers like Mommessin and Bouchard Aine & Fils have gone to plastic bottles with a screw top closure to reduce the ship weight of their Nouveau. While I appreciate the effort to save a buck on low grade juice, I didn't notice a price decrease at the counter. Supposedly producers of Beaujolais Nouveau ate a price increase the year prior, but come on, the wine already sucks, and now you send it over in a plastic bottle? At least dress it up a little for the consumer. Retailers and wine bars are trying to sell the stuff to promote wine and celebration, and you send it in a plastic bottle? It's like getting kicked when you're down. Send these producers a message, steer clear of the plastic bottle, buy glass or nothing at all.

10. Beaujolais Nouveau Village is...

Beaujolais Nouveau Village in theory is more respected than standard Beaujolais Nouveau because the fruit selected comes from better sites within the Beaujolais region. While the Village wines may be slightly better, showcasing just a touch more depth and structure, I say save the $2 and just go for the standard Nouveau. Again, even with lipstick, it's still a pig.

Well, there you go, everything you need to know about Beaujolais Nouveau. Some people justify their Nouveau purchase by saying it is an early indication of the year's crop. While that may be true, the wines don't showcase enough character to tell how the vintage will fend. I guess you could make the argument it either really sucks, or just kind of sucks. If it just kind of sucks then perhaps the vintage is going to be good throughout the country. But then again, last year was one of the best Nouveau's I have ever tasted, and it was a 2009, supposedly an instant classic in France. But saying '09 was the best Beaujolais Nouveau vintage I have ever had is like leaving your dentist's office saying, "That was the best root canal ever!" In both cases it was still a painful experience.

In most of my posts this is the part where I qualify my argument or apologize for my rant. But not today. The Nouveau wines of Beaujolais are a disgrace to the region, a mass marketing campaign disguised as a celebration. Drink them or don't, but if you do, know that you're supporting bad behavior.

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As always if there's something that you think should have made this top ten list, feel free to contact me via email, on Facebook, or simply leave a comment here on the blog. Thanks again for reading.

Salut,

Nicholas Barth

Certified Sommelier

Wine Director

Cru Wine Online

Top Ten Examples of Chenin Blanc's Versatility

Chenin Blanc is one of the most versatile white wine producing grapes in the world. From dry and austere to sweet and rich, the grape's high acidity makes it a prime candidate for producing a variety of styles. Virtually anywhere grapes grow in the world, you will find Chenin Blanc. While not all are good, many great values can be found. Here are the top ten examples or wine produced from Chenin Blanc.

1. Domaine des Aubuisieres - 'Cuvee de Silex' - 2008

For this first "top ten-er" we take the grape back to its home in the Loire region of France. From sparkling to dessert, the Chenin Blanc grapes is used to make all styles of wine in the Loire. One of my favorite value producers from the region is Domaine des Aubuisieres owned by Bernard Fouquet. Bernard has 55 acres in the Vouvray sub-region of Touraine in the Loire. He plants just one grape...you guessed it, Chenin Blanc. His world-class Chenins have been praised by wine critics across the globe with the Wine Spectator giving the 2008 Cuvee de Silex ($17) an 89-point rating (Very Good) out of 100.

The Cuvee de Silex is a dry style Chenin, showing stone fruit like peaches and tree fruit like pears with a refreshing minerality. The wine has depth, complexity and structure as a result of the soil and conditions (terroir) of the land where the grapes grow. Fouquet's Cuvee de Silex comes from vineyards made up of clay and silex (flint). The soil imparts a distinct flintyness (minerality) similar to Sauvignon Blanc produced in the Pouilly Fume and Sancerre sub-regions just east of Vouvray in the Loire. This wine may not cost $100 or be a top 100 wine in the world, but it is an incredible find for $17.

2. Nicholas Joly - 'Coulee de Serrant' - 2007

With this next wine we stay in the Loire, but head west to the Anjou sub-region. Within Anjou lies Savennieres, a white wine producing region that makes less than 30,000 cases a year. The Savennieres sub-region is home to Coulee de Serrant, a 17 acre monopole (winery and land is owned by one person). Coulee de Serrant is owned by biodynamic wine icon Nicholas (also spelled Nicolas) Joly. Joly is a pioneer in the eco-friendly biodynamic winemaking practice, producing distinctive, world-class wines from the Chenin Blanc grape.

The 2007 Coulee de Serrant received 92 points (outstanding) from the Wine Spectator. Year after year Joly gets international attention for his concentrated Chenins that display nerve and longevity. The 2007 showed beautifully with characteristics of peach, apricot and quince. The Savennieres sub-region produces wines high, high, high in acidity that are often described as austere in their youth. Because of this the Chenins from Savennieres can age for the better part of a decade, pretty remarkable for a dry white.

3. Domaine des Baumard - 'Carte Turquoise' - NV

With this next Chenin we're in the Loire one more time to showcase the remarkable versatility of this grape. The Domaine des Baumard Cremant de Loire is a sparkling wine made using Chenin Blanc with a dash of Cabernet Franc and Chardonnay blended in. Domaine des Baumard's Carte Turquoise, like the Coulee de Serrant, comes from the Anjou sub-region within the Loire. Just south of Coulee de Serrant in Anjou is another sub-region called Coteaux du Layon, where Baumard's vineyards lie.

Cremant de Loire is made using the traditional method - the same process used to make the sparkling wines from the infamous Champagne region of France. With the traditional method, the second fermentation is performed in the bottle, and the wine is left to rest with its sediment, a process known as sur lie in France. The end result is a wine that smells of fresh bread dough or biscuits. The Carte de Turquoise by Baumard is a style known as Brut (one of the driest). This wine displays the typical biscuity aroma followed by citrus fruit like limes and tree fruit like apples. This one's a great value-packed alternative to Champagne coming in at just under $20.

4. Mulderbosch - Chenin Blanc - 2007

For this next wine, we say goodbye to France and hello to South Africa. For years in South Africa Chenin Blanc went by the name Steen. However today most producers just use the Chenin name. Like in France, South African's use the grape to make a wide variety of styles, with many wineries having two or three in their portfolio. Mulderbosch is regarded as one of the highest quality wine producers in the area, and most of their wines retailing for under $20.

Stellenbosch is the highest quality wine producing region in the country, making wines from a variety of grapes. Stellenbosch's success can be linked to both its growing conditions and Stellenbosch University, which offers an accredited degree in oenology. The university is an incredible resource for winemakers and producers, and was the driving force behind the wine laws governing the country. The Mulderbosch Chenin Blanc from Stellenbosch is a still white wine showing flavors and aromas of green apple and quince with refreshing acidity. Mulderbosch frequently does well in trade mags, and the 2007 Chenin Blanc scored an 89 in Wine Spectator. A great find for $14.

5. Cave Extreme - South Extreme - NV

For years many South African wine producers used Chenin Blanc to make their sparkling wines. Today most producers use a combination of Pinot Noir and Chardonnay for their bubblies (called Cap Classique). So to experience quality Chenin sparkling wines we must leave South Africa and head to South America, specifically Argentina. Chenin Blanc is used in the production of many Argentinian sparkling wines, and for under $10 there are few better than the South Extreme by Cave Extreme.

Argentina has been perfecting international grape varieties as of late. From France's Malbec to Italy's Bondarda, there's no shortage of cool wine being produced in Argentina, and many from lesser-known grape varieties. This wine is one of three sparkling wines Cave Extreme makes, the others consisting of Pinot Noir and Chardonnay. This wine is very refreshing showing beautifully with round, soft characteristics of tree fruit like pear and green apple. For only $9, this non-vintage extra brut (dry) bubbly is a real treat.

6. Pacific Rim - Chenin Blanc - 2007

Sticking with the new world wine producing countries theme, we head north to Washington state. Washington has been producing some amazing wine from grapes like Riesling, Cabernet Sauvignon, and Syrah in the last decade. Chenin Blanc, however, has caught the attention of one wacky winemaker, Randall Grahm. Grahm started his illustrious career by opening Bonny Doon winery in central California. Known for his oddities and uniqueness, he has brought attention to grapes like Albarino and Chenin Blanc in the states.

Grahm's new adventure has been the Pacific Rim wine project located in Washington. With a heavy emphasis on Riesling, the winery also produces wines from Gewurztraminer, Sangiovese, Barbera, and of course Chenin Blanc. The Pacific Rim NV Chenin received high accolades from the press including an 88-point rating from the Wine Spectator. This rating secured the Pacific Rim winery a spot in the magazine's Best Value wines. Today the winery produces a vintage version that shows flavors and aromas of grapefruit, green apple and lush peaches. The winery preserves the grapes natural acidity by fermenting and aging in stainless steel and making sure the wine doesn't undergo Malolactic Fermentation (MLF). For $10 this screw topped, off dry Chenin is a steal.

7. Pine Ridge - Chenin Blanc/Viognier - 2008

Number 7 on this top ten list is Pine Ridge's Chenin/Viognier. Before you start thinking, "That's not Chenin" know that this wine is made from 80% Chenin Blanc. In the US a wine only needs to be made up of 75% of the grape stated on the bottle. Viognier is added to the label mainly for marketing purposes. This wine has always had a soft spot in my heart. High-acid Chenin compliments lush Viognier wonderfully.

This odd blend was was a product of experimentation. It was "discovered" in the early 1990's by Pine Ridge, and has become a staple in their portfolio. The main grape, Chenin Blanc, comes from the Clarksburg appellation in California. Year after year this wine has earned numerous accolades from Robert Parker of the Wine Advocate, who put the 2008 in his top 50 Super Domestic Value Wines. The wine displays green apple and pear, with a distinct honeydew melon compliments of Viognier. The wine has just a kiss of sweetness making it a perfect pairing to spicy seafood dishes. At $14, its a real find.

8. Paumanok - 'Dry' Chenin Blanc - 2009

In the past 5 years, New York wines have exploded. While they are sometimes hard to find, they are often crowd pleasers. The growing conditions in New York are ideal for grapes like Riesling and Gewurztraminer, but look out America, Chenin Blanc from the area is killer. Paumanok only makes about 500 cases of their North Fork of Long Island Chenin, so availability is tough. The wine recently received an 88-point rating from Wine Spectator, making it even more difficult to find.

This family-owned and operated winery produces less than 9,000 cases of wine each year. The vineyards are all estate-owned and operated, so production methods are monitored by the owners from bud break to bottling. This "dry" Chenin displays aromas and flavors of pineapple and melon with a nice racy acidity. Its light touch of sweetness is the wonderful cherry on top. This wine is a little more than some of the other domestic Chenins highlighted, but for $28 it's well worth it if you can find it.

9. Rudera - 'Noble Late Harvest' Chenin Blanc - 2005

For number 9, we head back to South Africa. We have showcased the grape as sparkling, still, blended, dry, and off-dry. But here we go all the way to sweet, even dessert-like. The grapes used in the production of this wine are sweet. They become sweet because they are affected by botrytis cinerea, aka the noble rot. This is the same fungus that grows on Semillion and Sauvignon Blanc in the famous Sauternes region of France. The fungus attacks the grapes and concentrates the sugars, making them ultra-sweet. This fungus does not occur everywhere or every year, which is why the Rudera Noble Late Harvest Chenin is made only in exceptional years - years where the sun can meet moisture at the perfect time to create the perfect type of mold.

Rudera is moderately expensive ($30 for a half bottle). It's made in very limited quantities (under 200 cases). And it's most commonly sold at auctions. This rich, sweet Chenin displays lush apricot and honey, a great pairing for dessert and rich foods like Foie Gras. If you find a bottle...BUY IT! Like the others, this wine has received its fair share of international attention, including a rating of 91 points by Stephen Tanzer's International Wine Cellar for their 2005 vintage.

10. Domaine du Petit Metris - Quarts de Chaume - 2007

For last wine on the top ten list we go back to where it all began, the Loire in France. This particular Chenin Blanc showcases the variety of styles produced not just in France, but around the world. Quarts de Chaume, a sub region inside the greater Anjou region, sits inside the Coteaux du Layon sub-region just like Baumard's vineyard south of Coulee de Serrant. Wines from Quarts de Chaume are world-class, and the best from the region are made using botrytis-infected grapes, just like the Rudera.

Domaine du Petit Metris earned a 94-point rating from the Wine Spectator for their 2007 vintage, and you have to pay for it. A 500ml bottle of this wine, if you can find it, goes for about $60. Only 75 cases were imported into the US, most of it picked up by wine wholesalers, retailers and restaurateurs to share with their friends. This rich, sweet, succulent wine displays layers of creme, honey, marmalade, peach, pears, apricots, and so on, and so on, and so on. While not as accessible as some of the others, it's certainly a fantastic example of Chenin Blanc made sweet.

Well, there you have it, a list of the top ten examples of Chenin Blanc's versatility. I hope you got a feel for how diverse the grape truly is. With styles ranging from sweet to dry and still to sparkling the grape has become a bit of a traveler making its way to almost any place that grows grapes. While there are thousands I didn't mention, I wanted to highlight some of the cooler stuff out there, both accessible and...well...not. If you haven't had a Chenin lately, pick one up. They can be incredibly food-friendly, and often a great value find.

If there is a winery or style I missed or one you really like, please feel free to email me, send me a message on facebook, or leave a comment here on the blog. Also make sure to check out Cru Wine Online's hot new website for the latest in food and wine pairing.

Until next time, thanks for reading.

Nicholas Barth

Certified Sommelier

Wine Director

Cru Wine Online

Top Ten Lesser Known Wine Grapes

Wine consumption has exploded here in the United States over the last decade. In 2009 we became the number one consumer of wine (by volume) consuming more than 750 million gallons of fermented grape juice. But of that astonishing number, almost 90% of the wines consumed were made up of one or more of the following grapes: Riesling, Pinot Gris (Pinot Grigio), Sauvignon Blanc, Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon, Syrah (Shiraz). I have deemed these grapes "The Great 8." With some 5000+ grape varieties used in wine production, I wanted to give a shout out to the less common varieties. Here are the top ten lesser-known wine grapes.

1. Aligote

Aligote is a white wine producing grape varietal native to the Burgundy region of France. Often referred to as Burgundy's "other" white grape, it takes a back seat to the greater Chardonnay grape in the region. Aligote is thin-skinned and well known for its apparent, almost tangy acidity. In good vintages, when grown on the best sites in Burgundy, the grape can rival the quality Chardonnays of the region. In Burgundy, Aligote grows in Chablis, the Cote d'Or and the village of Bouzeron within the greater Cote Challonaise region. In Bouzeron, the Aligote variety is king making 100% of the wines produced.

Beyond wine, Aligote is known for its role in the production of Kir, a French liqueur from Burgundy made of white wine (Aligote) and black currants. Outside of Burgundy, the grape is gaining popularity in Eastern Europe and ex-soviet countries with plantings in Bulgaria, Romania, Ukraine, Moldova, and Georgia. The grape also grows in the United States. Producer Jed Steele makes a dynamite value white using Aligote from Washinton State under his Shooting Star line. Aligote can make some fun, refreshing wines when done well.

2. Picpoul (blanc)

Picpoul, meaning "lip stinger," is an ancient grape varietal native to the southern French region of Languedoc. After Phylloxera devastated Europe in the 19th century, the grape became almost extinct. It was revived in the 20th century by the then booming Vermouth industry. Today the grape's popularity continues to grow, and when done well makes fabulous crisp whites in the Midi, specifically from the Coteaux du Langeudoc Picpoul de Pinet. The wines from Picpoul de Pinet are dry, medium to full-bodied, and display a refreshing acidity with lemon flavors. A delightful find if you can get your hands on one.

3. Torrontes

Torrontes is native to the northwest Galicia region of Spain. Like many varietals, the grape found its way to South America and has become a staple varietal in Argentina over the last decade. The popularity of Argentinian wines in the new millennium resulted in an ocean of good quality wines from the country. Argentinian producers spent the early part of the 2000's creating a cult-like following for their signature Malbec grape, native to France.

As their portfolios grew many producers looked for a white wine producing varietal to share in the popularity of their famous red. For fear of creating a calling card with a Great 8 grape variety producers from the region found success in the lesser-known Torrontes grape. Today much of the quality Torrontes is grown in the warmer, northern Argentinian region of Salta. Torrontes from Argentina is full-bodied, clean, and refreshing with an incredibly aromatic profile that is almost Muscat-like, displaying aromas of flowers and lush green apples.

4. Verdejo

Verdejo is regarded as one of the highest quality white wine producing varietals in Spain. The grape, native to Spain, shows best in the Rueda region. In Rueda, the grape is often blended with Sauvignon Blanc to make full-bodied, aromatic, herbaceous whites with nutty characteristics, that can age for the better part of a decade. Verdejo continues to gain international attention, with producers like Shaya (Jorge Ordonez) and Paso Y Paso making outstanding examples for under $15. Verdejo should not be confused with Verdelho, the Portuguese grape used in the production of Madeira.

5. Vermentino

Vermentino is a white wine producing grape variety that grows in both Italy and France. In Italy the grape is most popular on the island of Sardinia (Sardegna), most notably in the Vermentino di Gallura DOCG (DOCG is Italy's highest tier of quality wines). The grape also grows on the French island of Corsica, where it is sometimes called Malvoise de Corse because many believe it to be related to the Malvasia grape. The most exciting examples of Vermentino come from the South of France in the Languedoc and Rousillion regions as well as Provence. In Provence the grape is called Rolle. When done well, Vermentino makes white wines that can be described as aromatic and lively.

6. Bonarda

Bonarda is a red wine producing grape varietal native to Northwest Italy. In Italy the grape is best known for its work in the Oltrepo Pavese region of Lombardy, where it is used on its own and in blends. Outside of Italy, the grape flourishes in Argentina, where it's the second most widely planted red variety, shadowed only by Malbec.

In the 19th century Argentina won its independence from Spain. From 1870 to 1960 the country saw a steady flow of Italian migration, and today nearly 60% of the population has some degree of Italian descent. This is why we see such a presence of the Italian Bonarda variety. Because with travelers came culture, cuisine, and wine. In Argentina the grape is made into light, juicy reds. Like the Italians, Argentinian producers also use the grape in blends.

7. Cinsaut

Cinsaut, sometimes written Cinsault, is a red wine producing varietal most commonly found in Southern France. While French producers do make wine using just the Cinsaut grape, it's widely prized for its light, soft, juicy, perfume-like characteristics that make it a perfect grape for blending. In France, the grape can be found in the Languedoc, Provence, Rhone and Corsica regions. In the Rhone the grape is most notably blended in the production of Chateauneuf-du-Pape.

Outside of France, the varietal has plantings in Africa. In Northern Africa, Cinsaut is used in Algeria and Morocco making both red and rosé wines. In South Africa the grape's popularity stems from a totally different type of blending. The country's calling card is Pinotage. The Pinotage grape, like many of us, gets its name from its parents: Pinot Noir and Cinsaut. In South Africa, Cinsaut goes by the name Hermitage because it grows in the Hermitage region of the Rhone in France, hence the name Pino-tage. Outside of Africa, the grape has plantings in the United States, where California producers are experimenting with both single varietal Cinsault as well as blends.

8. Dolcetto

Dolcetto is a completely underrated red wine producing grape varietal best known for its work in Northwest Italy. The grape thrives in the Italian Piedmont region, where it's used in the production of Dolcetto d'Alba, Dolcetto d'Asti, Dolcetto d'Grinolino, Dolcetto d'Dogliani and Dolcetto d'Ovada to name a few. When produced in a responsible manner, the grape displays delightful low-acid reds, perfect for early drinking. These lively wines show flavors of cherry and almonds and can last for up to five years. This makes them great everyday-drinkers from the Piedmont region, which is best known for producing age-worthy wines like Barolo and Barbaresco from the Nebbiolo grape. Outside of Italy, Dolcetto grows on an extremely limited scale in Argentina.

9. Petit Verdot

Petit Verdot is a thick-skinned red wine producing grape varietal native to Bordeaux, France. In Bordeaux, the grape is planted in small quantities and is mainly used by the most quality-conscious left bank producers in their blends. When used in blending, the grape adds color, depth, structure, and a perfume-like characteristic.

Producers in California also use the grape in blends, but single varietal examples also exist. When made on its own, the wines produced are age-worthy, displaying a big, robust, tannic profile with spicy characteristics. Outside of France and California, the grape also grows in Australia, specifically Riverland. One of the most notable producers of single varietal Petit Verdot is Pirramimma, whose Petit Verdot is considered a benchmark by many wine critics. Small plantings of the grape also exist in Chile.

10. Tannat

Tannat is a red wine producing grape varietal native to Southwest France (Basque). Here the grape thrives in the production of Madiran and Irouleguy. In Madiran the grape is often blended with Cabernet Sauvignon and Cabernet Franc and ages for up to 2 years in oak barrels. The end result is a full-bodied wine with dark fruit characteristics. In Irouleguy the grape is used to make hearty reds and roses. Tannat is also used in blending around the village of Cahors, which is known for its full-bodied reds made from Malbec (called Cot). The wines produced from Tannat are often described as rustic, with firm tannins displaying dark berry fruit.

Outside of France, the grape's home away from home is Uruguay, where it is the country's most famous red varietal. Sometimes called Harriague in Uruguay, the grape seems to fend better in warmer climates. Here it produces softer, riper reds, with raspberry and blackberry characteristics. Small plantings of Tannat also exist in Argentina and the United States.

There you have it, a list of the top ten lesser-known wine grapes. I wanted to put this list together to showcase a few "off the beaten path" varietals. As I mentioned earlier there are thousands of grapes used to make wine, these ten were the ones I felt gave a small taste of what is out there. You may have tasted wines made from these ten varietals before or seen them on shelves, perhaps you didn't even realize it. They are fun finds, and can make for remarkable values in some cases because you don't have to pay for the name. As United States wine consumption continues to grow, so will retail sales. An increase in wine sales will force many overwhelmed retailers to hire wine geeks or pay closer attention to the global market and start looking for interesting wines. I hope this blog will help open the door to a new era of exploratory wine drinking and ultimately fun and enjoyment.

If you have a chance to try some of these wines or if there are any "lesser known" grapes you like, please let me know by emailing me, posting a comment here on the blog, or contacting me on Facebook.

Until next week, thanks for reading.

Salut,
Nicholas Barth

Certified Sommelier

Wine Director

Cru Wine Online