Exploring Traminette with Michael Migliore of Whitecliff Vineyard

 

If you missed the live episode of Winephabet Street’s this month we talked all about Traminette, Our guest was Michael Migliore, owner and winemaker of Whitecliff Vineyard & Winery. Michael brought 45 years of winemaking expertise to the table, providing invaluable insights into this fascinating grape known for its floral, fruity, and spicy characteristics

What is Traminette?

Traminette is a hybrid grape, a cross between Gewürztraminer and a French-American hybrid. It boasts the aromatic intensity of Gewürztraminer while offering the hardiness and disease resistance of hybrids. Traminette thrives in regions with cooler climates, making it a popular choice in New York’s Hudson Valley and the Midwest.

Key Highlights from the Webinar

The History and Development of Traminette

Michael shared the grape’s unique origin story, developed as a resilient and flavorful alternative to traditional European varieties. Introduced in the 1990s, Traminette has gained a foothold in vineyards across the Northeast and Midwest due to its cold tolerance and disease resistance.

Vineyard and Soil Preferences

Traminette thrives in sandy loam soils and prefers slightly sloped sites for optimal drainage and sun exposure. Michael emphasized the importance of early leaf pulling to allow sunlight to develop the grape’s flavor precursors, ensuring a rich and complex wine profile.

Winemaking Techniques

Michael detailed his winemaking process, highlighting the importance of cold fermentation and short skin contact to retain Traminette’s signature floral and fruity notes. He also touched on experimenting with non-intervention wines, using natural yeasts to create unique flavor profiles.

Tasting Notes

Traminette’s bouquet is a sensory delight, featuring aromas of rose petals, orange blossom, and jasmine. On the palate, expect notes of guava, lychee, Honeycrisp apple, and a medley of spices like ginger and cloves. Michael’s description painted a vivid picture of a wine that’s both elegant and versatile.

Food Pairings

One of the standout moments was the discussion on food pairings. Michael recommended pairing Traminette with:

• Spicy Asian Cuisine: Think Thai green curry or dumplings with chili oil.

• Seafood: Oysters and other light, briny dishes.

• Cheese: Gruyere is a perfect match for Traminette’s nuanced flavors. For sweeter versions, desserts like cheesecake or roasted meats complement the wine beautifully.

Why Traminette Matters

Traminette is more than just a hybrid grape; it represents the innovation and resilience of modern viticulture. Its ability to thrive in colder climates while offering a sophisticated flavor profile makes it a valuable addition to any wine enthusiast’s repertoire.

What’s your experience with Traminette? Share your thoughts in the comments!

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Petit Manseng: The Rising Star of Virginia Winemaking

 

Welcome to another engaging episode of Winephabet Street, where the world of wine becomes more accessible, one letter at a time. In this episode, we're delving into the letter "P" focusing on Petit Manseng, a varietal that may not be on every wine lover's radar but certainly deserves a spotlight for its distinctive qualities and growing popularity, particularly in Virginia.

Lori and I are joined by Lee Hartman from Bluestone Vineyards in Virginia, who shares his deep insights into Petit Manseng. Lee's journey in the wine industry, from his initial reluctance to his aha moment realizing the magic of winemaking, is as inspiring as it is educational. Bluestone Vineyards is nestled in the Shenandoah Valley and benefits from its unique microclimate and terroir, contributing to the distinctive character of their Petit Manseng.

Petit Manseng is a white grape variety native to Southwestern France, now gaining ground in Virginia and even Arizona. Known for its small berries and loose clusters, is celebrated for its resilience against common vineyard challenges such as mold and mildew. Its ability to thrive in Virginia's climate, retaining acidity while achieving high sugar levels, makes it an intriguing varietal for winemakers. The grape's versatility shines through in the variety of styles it can be crafted from dry to dessert wines, showcasing its broad appeal.

Lee Hartman's discussion on the challenges and rewards of working with Petit Manseng provides a fascinating glimpse into the art and science of winemaking. From the considerations in the vineyard to the decisions made in the winery, it's clear that crafting wine from Petit Manseng is a labor of love that requires patience, skill, and creativity.

As Petit Manseng gains recognition beyond Virginia, exploring this varietal offers an exciting opportunity for wine lovers to expand their palates and discover new favorites. Whether you're a seasoned wine drinker or new to the wine world, Petit Manseng's unique profile is sure to captivate and surprise.

For those eager to learn more about Petit Manseng and perhaps even taste it for themselves, Lee's invitation to visit Bluestone Vineyards is an open door to explore the beauty of Virginia wine country. As Winephabet Street continues to uncover the Winephabet of wine, Petit Manseng stands out as a memorable chapter that enriches our wine journey.

So, pour yourself a glass, settle in, and watch the webinar or listen to the podcast. 

Webinar  

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Exploring the Unique Flavors of Orange Muscat

In December, on Winephabet Street, we learned about the Orange Muscat grape with our special guest, Andrew Quadi of Quadi Winery. Nestled in Madera, California, Andrew and his wife have been crafting exceptional wines since the late '70s, transitioning from an engineering background to the art of winemaking.

Orange Muscat, is a grape variety that boasts a fusion of orange and apricot flavors that fascinate the senses in a surprisingly delightful way. Despite its green skin, the wine reveals a captivating golden-orange hue and an irresistible aroma,

The winemaking process for Orange Muscat is a meticulous art. The grapes undergo one to two days of skin contact at a low temperature before being pressed and fermented, bringing out the unique apricot-orange flavors. Aging in French oak barrels adds to its rich, vibrant taste and golden appearance.

Its natural sweetness sets Orange Muscat apart, with grapes maturing to at least 23% sugar content. This sweetness, combined with layered fruit and floral aromas, usually leads to the creation of delightful sweet wines.

Orange Muscat can elevate your tasting experience. It pairs wonderfully with desserts, particularly those less sweet than the wine itself. Imagine it with nice creamy New York cheesecake.

Orange Muscat offers a unique and memorable experience. Its distinct taste and color make it a delightful discovery, perfect for pairing or enjoying solo.

Quady Winery 2020 Essensia Orange Muscat SRP $23.99 - Nice, slightly orange to match the name. Smooth on the palate with hints of orange and apricot. This wine is on the sweeter side but has a nice consistency on the palate. Serve slightly chilled.

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Indulge in the Virtual Journey to Argentina's Malbec Magic with Winephabet Street!

Join us on our journey to South America, where the rich soils of Argentina have produced some of the world's best Malbec wines with guest Veronica Kathuria from Wines of Argentina.

Argentina it's located in the southern most corner of South America the South American content And it's about in a better way I have I will speak kilometers and miles because I still go to kilometers but it ranges about 38 kilometers distance from extreme north to extreme south.

A Brief History: Malbec's Journey to Argentina Malbec's origins can be traced back to France, especially in regions like Cahors and Bordeaux (It's one of the Bordeaux 5). However, the grape variety found its true calling in Argentina, where it thrives.

It was in 1868 when Michel Aimé Pouget, a French agronomist, introduced Malbec to Argentina. He had been hired to help improve the country's wines. Today, Argentina is the leading producer of Malbec, with the province of Mendoza being where the concentration of Malbec is grown. The high-altitude vineyards provide Malbec with the ideal conditions to develop deep colors, velvety textures, and an incredible range of flavors.

Understanding Malbec: The DNA Deep Dive
In 1992 it was discovered that Malbec is a sibling of Merlot. They share the same mother, Magdeleine Noire des Charentes, and its father is Prunelard.

What Does Malbec Mean to Argentina? For Argentines, Malbec is more than just a wine; it's a symbol of national pride and a celebration of their unique terroir. Argentina has become synonymous with this varietal with over 75% of the world's Malbec acreage. Don't forget to mark your calendars for World Malbec Day, April 17

Our conversation with Veronica will provide insight into the Malbec grape, the growing climate in Argentina and travel to Argentina. Veronica is a wealth of knowledge and kept of captivated for an hour! Our conversation could have gone longer and we hope to have her back again. I hope you enjoy the episode.

PS. My Boykin Spaniel Gigi makes her Winephabet debut during our tasting.

Malbec Wines Tasted:

Argento Single Vineyard Finca Agrelo Organic Vineyard Malbec 2021 - Notes of cooca, stewed tomates, smooth with black fruit, baking spice and nice acid on finish.

BenMarco Sin Limites Valle de Uco Organico Malbec 2020 - Intense color. You’ll get purple teeth color. Medim bodied. Not a heavy heavy red. Will drink nice in the summer with steak. More austere, nicely structured with dark plum and black fruit and refreshing acidity. Hint of cinnamon on finish.

Alta Vista Single Vineyard Albaneve, Campo De Los Andes, Valle De Uco, Malbec 2018 - Alta Vista was the first Argentinean vineyard to produce single vineyard wine. Nice structured wine with big tannins and bouncing acidity. Notes of plum, blackcherry, leather and tobacco.

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Podcast

A Look into the Indigenous Grape Variety from Crete the Kotsifali Grape

The Kotsifali grape is an indigenous red grape variety from the Greek island of Crete. This grape is an essential component of many Cretan wines and is highly prized for its unique qualities.It is known for producing wines with medium to full body and moderate acidity. The grape is often blended with the Mandilaria grape to create wines with a deep ruby color and notes of dark fruits, herbs, and spices. The Kotsifali grape also produces rosé wines with fresh fruit flavors and floral aromas.

The winemaking tradition of Crete dates back to ancient times, and the island has a long history of producing wine. In the Middle Ages, Crete was under Venetian rule, and during this time, the wine industry experienced significant growth. The Venetians introduced new grape varieties and modern winemaking techniques, which helped improve Cretan wine quality.

Last month during Winephabet Street we explored the Kotsifali grape with Evan Turner the Wine Director/Sommelier at Krasi Meze + Wines restaurant in Boston. During the webinar, Evan shared his knowledge and experience with the Kotsifali grape, providing insights into the winemaking techniques used to create these unique wines. We also discussed the history and culture of the island of Crete and how it has influenced the region's winemaking tradition.

Winephabet Street is a monthly series where Lori Budd of Draceana Wines and I work through the alphabet exploring wine and wine regions one letter at a time. The show is live on the third Monday at 8pm (but does change depending on our schedules) and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us. It is sponsored by Dracaena Wines and Trio North Wildwood.

Grab a bottle of wine and watch the webinar or listen to the podcast.

Webinar

Podcast

Winephabet Street: The Isabella Grape

In this episode of Winephabet Street, we learned about the Isabella grape with Stephen Casscles, a viticulturist and winemaker from New York's Hudson Valley. His project is Hudson Valley Heritage Wines where he works with indigenous, native or historically notable grapes and re-introducing them and a national audience to bring these grapes back.

Winephabet Street is a monthly series where Lori Budd of Draceana Wines and I work our way through the alphabet exploring wine and wine regions one letter at a time. The show is live on the third Monday at 8pm (but does change depending on our schedules) and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us. It is sponsored by Dracaena Wines and Trio North Wildwood.

The Isabella grape is a “Chance Hybrid or Chance Seedling” grape, according to Stephen. Horticulturist George Gibb planted the grape in his garden in Brooklyn, New York and Nurseryman William Prince from Flushing, New York, went to Gibb’s house, like the grape and got cuttings from it. Date, 1819. He began selling it out of his nursery and named the grape Isabella after Gibb’s his wife. Today, Isabella is grown in Brazil, India, Moldovia and Ukraine, covering over 70,000 acres.

Learn more about Isabella from Stephen who is so knowledgeable in this grape and may others by listening to the podcast of watching the webinar.

Unfortunately, we didn’t get to sample any wines during the webinar. If you do find and taste an Isabella wine, please let me know.

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Winephabet Street: H is for Hondarrabi Zuri

Have you heard of the Txakoli region of Spain and/or the Hondarrabi Zuri grape? First, let me tell you how these words are pronounced.

Txakoli is pronounced chah-kuh-lee and Hondarrabi Zuri is pronounced ohn-dah-rah-bee Zoo-Ree.

In our January episode of Winephabet Street we explored the Txakoli region of Spain and the Hondarrabi Zuri grape with special guest Rick Fisher, Spanish Programs Director at the Wine Scholar Guild.

Winephabet Street is a monthly series where Lori Budd of Draceana Wines and I work our way through the alphabet exploring wine and wine regions one letter at a time. The show is live on the third Monday at 8pm (but does change depending on our schedules) and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us. It is sponsored by Dracaena Wines and Trio North Wildwood.

Txakoli is a unique wine-growing region located in the Basque Country along the northern coast of Spain. The region is known for producing a distinctive and refreshing white wine made from the Hondarrabi Zuri grape.

The Hondarrabi Zuri grape is an indigenous variety that is well adapted to the cool and damp climate of the Txakoli region. The grape produces crisp and zesty wines that are high in acidity and low in alcohol.

The Txakoli wine-making process is also unique, as the wine is often bottled before it has completed fermentation. This results in a naturally carbonated wine that has a lively and effervescent character. The wine is traditionally poured from a height into glasses to create a frothy head and enhance its flavor and aroma. Rick demonstrates this during the webinar.

In recent years, Txakoli and the Hondarrabi Zuri grape have gained international recognition and become increasingly popular with wine lovers. Despite this popularity, the Txakoli region remains small and traditional, with many vineyards using sustainable and organic methods of production.

On this webinar, I was sipping on Zudugarai Bodegas Txakoli Malda from the Getariako Txakolina D.O. Made with 100% Hondarrabi Zuri grapes. Aged for only a few months on fine lees prior to bottling.

Tasting Notes: lots of green apple, lime zest, salinity, crisp, high acid and a minerality finish.

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Have You Heard of the Graciano Grape?

Have you heard of the Graciano grape? I didn’t until we featured it on Winephabet Street in November. Graciano is mainly grown in the Rioja and Navarra regions of Spain. It is challenging to grow, is low-yielding, late harvesting and susceptible to mildew. It is used a lot as a blending grape for its deep color, intense aromas and ability to age.

Winephabet Street is a monthly series where Lori Budd of Draceana Wines and I work our way through the alphabet exploring wine and wine regions one letter at a time. The show is live on the third Monday at 8pm (but does change depending on our schedules) and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us. It is sponsored by Dracaena Wines and Trio North Wildwood.

In this episode, we were joined by Josh Harp, winemaker at Jada Vineyards and Winery. Jada is a small winery with a 3000 case production.

The wine we sampled during this webinar was Jada’s 2019 Hell’s Kitchen. It’s a blend of 55% Syrah, 17% Graciano, 15% Grenache and 12% Tannat from the Willow Creek District of Paso Robles. Aromas of cassis, plum and leather escaped the glass. The wine is serious but exciting. Nice expression of tannins, dark fruit, black currant with a plum pepperiness and a touch of earth on the finish. Very easy to drink!

I will add I did have a bottle of Ser 2018 Graciano in my cellar that I drank recently. Ser is women-owned and located in Santa Cruz, Ca. The grapes for this wine that was 100% Graciano came from Bokish Vineyard in Lodi Ca. It had lots of cherry aromas with hits of violets. This led to a soft, not complex palate, with silky tannins and black cherry. There was a wonderful black pepper spice that is soft and lingered on the finish. Very easy drinking.

Listen to the webinar or podcast and hear what Josh has to tell us about the Graciano grape and Jada Vineyards and Winery. If you drink a glass or bottle of Graciano, please let me know what you think.

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Podcast

Get To Know El Dorado Wine Country

Located 35 miles from Sacramento, California, lies the El Dorado AVA. Designated in 1983 it covers most of El Dorado County with beautiful views of the Sierra Foothills.

40 wineries grow 76 grape varietals and the highest altitude vineyards is 3,500 feet above sea level.

We welcomed Kara Sather, Executive Director of El Dorado Winery Association to talk to us and familiarize us with the El Dorado wine region.

Pre-prohibition, the El Dorado wine region had more vineyards the Los Angeles. The region is very sprawled out and not heavily populated, and you can see the mountains in Tahoe. The American River flows through El Dorado, which one of the top white water rafting destinations in the world.

This is a destination you can go wine tasting, hiking, skiing, and rafting. It’s a region you come to experience!

We got to sample 2 wines from El Dorado - 2019 Skinner Native Red, El Dorado and 2016 Toogood Estate Zinfandel, Fair Play. They both really show what nice wines the region produces

2019 Skinner Native Red, El Dorado - As one of the country’s first wineries, Skinner dates back to 1861. Wanting to make a unique wine, the Native Red was born. The wine is a blend of Petite Bouschet, Mission, Trousseau, Carignan, Cinsault, Grenache, Counoise, Mourvedre, Marsanne, Zinfandel and Viognier. The wine is light in body with notes of raspberry, cranberry, and plum. It’s a fun wine that will be great for a Sunday afternoon.

2016 Toogood Estate Zinfandel, Fair Play - Located on 40 acres of rolling foothills, Toogood Estate Winery produced its first vintage in 2002. The 12 acres of vineyards are planted with Zinfandel, Primitivo, Tempranillo, Pinot Noir, Merlot, Cabernet Franc and Petite Sirah. In 2019 the Ron and Darin Mittelstaedt family purchased the winery. Their sons Bradley and Timothy work the day-to-day operation.

The 2016 Zinfandel is a wine that needs to open for a bit. It evolves nicely! It is full of baking spices and ripe dark fruit. As it opens, there are some coffee and cassis notes.

Watch the webinar or listen to the podcast and familiarize yourself with the El Dorado wine region. It might be the next trip you plan

Webinar

Podcast

Delaware Grape with Abby Wilkens (Stamp) of Lakewood Vineyards

The Delaware grape is an American hybrid. While its dark purplish skin would make you think it produces red wine, it’s typically used in the production of white and rose wines.

For this episode of Winephabet Street, we were joined by Abby Wilkens (Stamp), Assistant Winemaker at Lakewood Vineyards in Watkins Glen, New York. I first met Abby when she was 16 years old helping at the New York Classic wine competition. I have watched her grow into the amazing winemaker she is today.

In 1951 the Stamp family purchased an old run-down peach and apple orchard called Lakewood Farm. They began planting grapes and selling them to the large wineries and grape juice companies. In 1988 Monty and Bev Stamp and their children pressed their first vintage.

It was our honor to have Abby join us. Please listen to the webinar or podcast. Learn about the Delaware grape, Abby and Lakewood Vineyards.

We got to taste Abby Rose, which is Abby’s namesake wine. It is a blend and has 15% Delaware. It is a sweet fun wine with candied and floral notes. On the palate, you’ll find fruity notes of strawberry and other red fruit.

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Carignan - Beauty in a Glass

Last month on Winephabet Street we explored the Carignan grape with Tana Cole, Winemaker at Jessie’s Grove Winery in Lodi, California. We were also joined by the big boss - Owner Greg Burns.

Winephabet Street is a monthly series where Lori Budd of Exploring the Wine Glass and I work our way through the alphabet exploring wine and wine regions one letter at a time. The show is live on the third Monday at 8pm and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us. (Dates do change due to our schedules)

Greg talks about the history of Jessie’s Grove Winery and it’s quite interesting. (no spoilers here, you have to listen or watch). Tana talks all about Carignan.

Carignan is a medium-bodied red wine, and the grapes are grown mostly in southern France. It is also grown in Spain, where it is known as Carinena. Jessie’s Grove Winery in Lodi, California, planted Carignan grapes in 1900. These vines are over 120 years old.

We got to taste the 2019 Jessie’s Grove Estate Carignane. This wine retails for $45. WOW! “It’s dense and complexity is beauty in a glass,” exclaimed Tana.

Very complex with layered aromas of cigar box, baking spice, cranberries and cinnamon. The palate is incredible. Very soft and romantic with notes of plum and cranberry. There is a meatiness and earthiness to the wine. It is very easy drinking and beautiful.

Watch the webinar or listen to the podcast and learn all about Jessie’s Grove Winery and the Carignan grape.

Webinar

Podcast

All About Baco Noir with Carlo DeVito

Are you familiar with Baco Noir. It’s a French-American hybrid grape but don’t let that scare you. It makes a really nice red wine with aging potential. Think of it as a poor man’s Barolo.

In this episode of Winephabet Street Lori and I spoke with Carlo DeVito, former owner of Hudson-Chatham Winery in Gent, New York. Carlo grew Baco Noir as well as sourced some from the Finger Lakes. He has in-depth knowledge of Baco and he shares it with us.

Winephabet Street is a monthly series where Lori Budd of Exploring the Wine Glass and I work our way through the alphabet exploring wine and wine regions one letter at a time. The show is live on the third Monday at 8pm and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us.

During this episode I poured a 2010 and 2016 Baco Noir from Hudson-Chatham Winery and a 2016 from Benmarl Winery. It was very interesting to see the aging potential of the wine. I was pretty amazed.

2010 Hudson-Chatham Baco Noir Reserve Casscles Vineyards - Brickish in color but smooth and elegant on the palate. Hints of chocolate and baking spices on the nose that leads to a palate of bright bing cherry, raspberry and sour cherry.

2016 Hudson-Chatham Baco Noir Block 2 North Creek Vineyard Hudson River Region Estate Grown - This wine too, was smooth and elegant with dark cherry, black raspberry and baking spice.

2016 Benmarl Baco Noir Hudson River Region Estate Grown - This version of Baco was a bit more acidic. Notes of black cherry, sour cherry, black raspberry with the acidity popping throughout.

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Yapincak An Indigenous Grape of Turkey

We don’t get to drink or taste many Turkish wines and I was so excited when we chose Yapincak for the letter Y on Winephabet Street. We reached out to Andrea Lemieux who is known as the Quirky Cork and a champion in Turkish Wines to be our guest. She has just published a book The Essential Guide to Turkish Wine and it’s available on Amazon.

Winephabet Street is a monthly series where Lori Budd of Exploring the Wine Glass and I work our way through the alphabet exploring wine and wine regions one letter at a time. The show is live on the third Monday at 8pm and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us.

Yapincak is pronounced ya-pin-juck. The grape produces a wide range of wines from dry, aged in stainless steel or oak and sparkling. It is grown in the Marmara and Aegean regions of Turkey around the Gallipoli Peninsula. Yapincak is also known as Kinali Yapincak. There are not a lot of wineries that are growing this grape and making wine with it. This was a real treat and such a great find.

During the webinar, I got to sample 2018 Sevilen Yapincak. I really liked the label and it was designed by their winemaker Sibel Coban Urentay. It pays honors the original architecture at the winery’s Murefte vineyards that sit along the Sea of Marmara. The wine was golden yellow in color, medium-bodied with notes of red apple, hints of minerality, white spice and medium acidity.

Please watch the webinar or listen to the podcast and learn about the amazing Yapincak grape.

Webinar

    Podcast

The Differences Faces of Xarel-lo

Xarel-lo is a Spanish grape used in the production of Cava and grown in the Catalonia region of Spain. It is indigenous to Spain and I personally only thought of it as a blending grape. Little did I know……A little research, special guests on Winephabet Street an Xarel-lo is more than just a blending grape.

Winephabet Street is a monthly series where Lori Budd of Exploring the Wine Glass and I work our way through the alphabet exploring wine and wine regions one letter at a time. The show is live on the third Monday at 8pm and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us.

For episode X featuring Xarel-lo we had two special guests on the show. Rick Fisher, SipWSET, SWS and Spanish Programs Director for the Wine Scholar Guild along with Ignasi Segui from Vinyes Singulars. Ignasi is the 23rd generation farmer/vinegrower managing the family estate that has existed since 1405. He is the first generation winemaker to bottle and produce wines with grapes made from his vineyard.

This episode is so special, because as I mentioned, I only thought of Xarel-lo as a blending grape in Cava. As you watch or listen, you will see all four of us are drinking Xarel-lo produced in different ways. I was drinking a Cava, Lori a Xarel-lo as a still wine, Rick Xarel-lo as an orange wine and Ignasi, a late harvest Xarel-lo. It was pretty amazing as we all got to discuss the different ways the grape was used.

Sit back, grab a glass of wine and watch or listen to the episode. If you have any questions, feel free to email me and I will do my best to answer them.

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Podcast

Winephabet Street V is for Villány

Welcome to Winephabet Street Season 2 Episode 22 V is for Villany.

Winephabet Street is a monthly series where Lori Budd of Exploring the Wine Glass and I work our way through the alphabet exploring wine and wine regions one letter at a time. The show is live on the third Monday at 8pm and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine, and hang out with us.

In this episode, we are discussing the Villany region of Hungary. I love talking about anything Hungarian as my grandfather is from Budapest and his Grandparents had vineyards in the Tapolca region in Hungary. Although Tapolca is a three-hour drive Villany, I felt close to my roots during this episode.

The Villany region of Hungary is focused on red grapes. It is known for its big reds. Located close to the Croatian border, Villany PDO is the southernmost wine region in Hungary. It has a sub-Mediterranean climate that has very warm summers and mild winters. Spring comes early which allows for a long growing season which many red varieties need. Cabernet Franc is Villany’s signature grape.

We are joined in this episode by Andras Horkay, dipWSET, Director, Central European Wine Institute; Andrea Gere, Attila Gere Winery, and Erhard Heumann, Heumann Winery. I hope you enjoy the episode!

Webinar   

Podcast

Winephabet Street Season 2 Episode 20 - U is for Ugni Blanc

Welcome to Winephabet Street Season 2 Episode 21- U is for Ugni Blanc

Winephabet Street is a monthly series where Lori Budd of Draceana Wines and I work our way through the alphabet exploring wine and wine regions one letter at a time. The show is live on the third Monday at 8pm and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us.

In this episode we are discussing Ugni Blanc. Not a grape you hear about a lot, but it is the most widely planted grape in France. If you are a Cognac or Armagnac Brandy lover it is the Ugni Blanc grape used to produce them.

We were very fortunate to have Hine Madison De Cognac sponsor this episode. Joining us from France was Eric Forget, Cellarmaster and Etienne Bardoulat, Vineyard Manager from Hine and they shared their Hine Rare VSOP and Hine 2010 with us.

This is a fantastic episode full of information about the region and Cognac. Please watch the webinar or listen to the podcast, it’s an amazing one. I had to leave shortly into the episode due to a family commitment. I apologize.

I will be upfront, I don’t drink Cognac but I did taste these two and was very impressed. Here are my notes.

Hine Rare VSOP - Aromas of orange holiday potpourri escape the glass with a plate smooth with a touch of sweetness.

Hine 2010 - Eric said this was the best vintage. They only make vintage when the grapes are good. The label is very detailed. The bottle date was July 21, 2020, Cask 18/18 and I received bottle 105/450. I feel very privileged that they shared the Cognac with me. This one was darker in color but with fresh orange grove orange aromas coming from the glass. It’s fresher and smooth. Finishes with orange zest

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