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.

In the heart of Alto Adige, a region nestled amidst snow-capped mountains and verdant valleys, thrives a grape as bold and characterful as the landscape itself - Lagrein. Join us on Winephabet Street, as we delve into the fascinating world of this indigenous Italian variety, accompanied by a very special guest - Karoline Walch from the esteemed Elena Walch Winery. The Magic of Lagrein Born from Alto Adige's mineral-rich soils and varying climatic conditions, the Lagrein grape creates an intoxicating wine that commands attention. Its dark fruit flavors, robust tannins, and slight spiciness make for a compelling, multi-layered wine experience. Each sip of Lagrein hints at the very essence of the terroir it hails from, allowing us a taste of the unique microcosm that is Alto Adige. A Commitment to Sustainability The story of Lagrein is incomplete without a mention of the Elena Walch Winery. This family-owned estate is a bastion of sustainable winemaking and the birthplace of some of the finest Lagrein wines. The winery's commitment to the environment is reflected in their approach to viticulture, ensuring each vine is nurtured with utmost care and respect for nature. Meeting Karoline Walch Our journey into the world of Lagrein would not be complete without insights from an expert. That's why we're thrilled to have Karoline Walch join us on Winephabet Street. Daughter to Elena Walch herself, Karoline has been instrumental in shaping the winery's ethos and maintaining its position as a beacon of innovative winemaking practice. During our show, Karoline will delve into the intricacies of Lagrein, the winemaking process, and what sets their wines apart. Her passion for wine is infectious, and her knowledge about this unique varietal is sure to leave you wanting to explore more of what Alto Adige has to offer. The Unveiling So, if you're a wine lover with a curiosity for unique grape varietals, join us on Winephabet Street for our latest episode, "Lagrein Unleashed: A Journey into Alto Adige's Bold Red". Here's your chance to be entranced by the flavors of Lagrein and to learn from the expertise of Karoline Walch, from a winery that's a true reflection of innovation and sustainability. See you on Winephabet Street, where every bottle has a story, and every story takes us on a journey through the world's most cherished wine regions. Don't forget to bring your glass!

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, relax and listen to the podcast. 

The Jampal grape, also known as Jampel or Malvasia Fina de Jampal, is a unique and rare grape variety native to Portugal. It is believed to have originated in the Douro Valley region. It is predominantly grown in the Terras do Dão region, located in the country's central northern part. The Jampal grape is a white grape known for its high acidity and aromatic qualities. It is said to produce wines with a rich, full-bodied flavor that is often described as having a mineral quality with notes of citrus, green apple, and stone fruits. Jampal grapes are known for their thick skin, which helps protect them from the intense heat and sun the region is known for. They are also known for their resistance to disease, making them a popular choice for growers in the region. Despite its unique and complex flavor profile, the Jampal grape has remained relatively unknown outside of Portugal. This is partly due to its rarity, as it is only grown on a small number of vineyards in the Terras do Dão region. In fact, as of 2021, only around 200 hectares of Jampal grapes were known to be cultivated in Portugal. March edition of Winephabet Street we explored the Jampal grape with Special guest Direu Vianna Junior MW. a renowned Portuguese wine expert, who will share his insights on the near-extinct Jampal grape. 🌟  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. Listen to the podcast and you will: 🔍 Discover the history of Jampal 🥂 Learn about its unique flavor profile 🏞️ Explore winemaking techniques & regions 🎤 Hear firsthand accounts of reviving this rare 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 explains 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 the 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.   Enjoy the podcast!

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. 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.

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 difficult to grow, is low-yielding, late harvesting and susceptible to mildew. It is used a lot as a blending grape for its deep color, strong 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 sechedules) 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 palate that was soft, not complex with silky tannins and full of black cherry. There was a wonderful black pepper spice that is soft and lingers on the finish. Very easy drinking.   Listen to the podcast and hear what Josh has to tell us about the Graciano grape and Jada Vineyards and Winery. If you find yourself drinking a glass or bottle of Graciano, please let me know what you think.

Welcome to Winephabet Street Season 3, Episode 6- F is for Frappatto. In this episode of Winephabet Street, we talk about the Frappatto grape with Pietro Russo, the winemaker at DonnaFugata Winery. 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. The Frappato grape is grown in the southeastern coast of Sicily. It produces a wine that is low in tannins and light bodied. It is bottled as a single varietal and used as a blending grape with Nero d’Avola. Pietro talks with us all about the Frappato grape and the estates of Donnafugata. One of the items discussed is that s Frappato does very well with climate change. We got to taste Donnafugata 2020 Bell’Assai Vittoria DOC Frappato. The name Bell’Assai is the noble family of Vittoria. The wine is 40% Frappato and 60% Nero d’Avola. Beautiful rose petal and floral freshness with hits of lavender, strawberries, and a soft, delicate spice finish. I invite you to watch the webinar or listen to the podcast. You will be reaching for a bottle of Frappato! PS. It will go well with your Thanksgiving dinner.    

If you haven’t tasted wines from the Jumilla region of Spain, you must. You will become a fan instantly! Trust me!   On October 12, I had the opportunity to attend Spain’s Great Match at the Mercado Little Spain, NYC, and learned a little more about the wines from this region of Spain. The Jumilla region has some beautiful wines, and the predominant grape is Monastrell. Take time to read the article and listen to the podcast about the Jumilla region and the wines. You will have a better understanding of the grapes and wines from this region. You will reach for a bottle next time you are in the wine shop.   Here are some interesting facts about Jumilla. At the end of this article, please listen to the podcast about Jumilla.   Jumilla is pronounced hoo-mil-luh There are 1600 growers and 42 wineries. It is located 60 miles inland and does get Mediterranean influence. The topography is high altitude with rolling hills. High altitude is between 1300 - 2950 feet above sea level. They have 3000 hours of sunshine. Great conditions for organic agriculture. 70% of the vineyards are certified organic. There are 8 red varieties and 8 wine varieties grown in the region. They produce 70% red wine, 5% wine, 4% rose wine, and 1% dessert wine.   During the Jumilla seminar, we got to taste 8 wines. I wouldn’t hesitate to pick up a bottle.   Parajes del Valle Bodegas y Vinedos Monastrell Organic 2020 - 100% Monastrell and aged in a concrete vat. Very fresh with red jammy fruit. Lots of red currants, cherry, and raspberry. Bodegas Cerron La Servil 2020 Monastrell - 96% Monastrell grown at a high altitude of 3000 feet. Aged in 5000 liters French oak founders. It shows some soft minerality and soft and silky red fruit with a hint of baking spice on the finish. Bodegas Luzon Altos de Luzon 2020 - 100% Monastrell from a single plot. Maceration for 10 days and aged 12 months is American and French oak. Fine tannins lace this wine with red and black fruit and sweet spice. Bodegas Juan Gil Silver Label, 2019 - 100% Monastrell, grown at an altitude between 1800 and 2300 feet. It spends 12 months in French oak. It’s a fresh, easy-drinking wine with mild tannins, floral notes, and fresh berries. Would work well with Thanksgiving dinner. Bodegas Vina Elena Familia Pacheco Barrica 2019 - This is a blend of 60% Monastrell 20% Cabernet Sauvignon, and 20% Syrah from 30 - 40-year-old vines. Medium-bodied with notes of plum, red fruit, licorice, and a Syrah finish of blue fruit. Bodegas Carchelo Altico 2018 - 100% Single Vineyard Syrah. Aged 12 months in 225 Liter French Oak and 12 months in the bottle. Floral and fruity aromas with hints of violets. Fresh and silky on the palate with nice integrated tannins, blackberry, and spice. Bodegas Ego GORU 18M 2016 - 70% Monastrell, 20% Syrah 10% Petit Verdot from 50 year old vines. Aged 18 months is new French and American oak. Soft and complex on the palate with notes of blackberry, red currant, licorice, cinnamon, and vanilla. Nice integrated tannins. Bodegas Olivares Dulce Monastrell 2017 - This is a special wine that is not made every year. It’s 100% Monastrell from the oldest vines in the vineyard harvested into the fall. It spends 30 days in maceration. It is a sweeter dessert wine aged in concrete vats for 2 years. Aromas of black olives, tomato, balsamic, and figs lead to a rich palate with dark sweet fruit.   Listen to the podcast and learn about the Jumilla region of Spain and its wines.

I got invited to a Madeira wine tasting a few weeks ago. Madeira? I realized I didn’t know much about this type of wine. I went to the tasting and attended the seminar and educated myself all about Madeira. Madeira is very versatile and pairs well with many foods. I’m going to give you 7 facts about Madeira and at the end is a podcast that will give you a better understanding of this wine from the seminar I attended with Bruno Almeida, Sommelier and Portuguese Wine Ambassador.I hope you learn as much as I did, and give Madeira a try.   7 Facts About Madeira Wine Madeira is a Portuguese island located off the coast of Africa. The wine produced on the island has the same name - Madeira. When Madeira wine is made using the Estufagem method, the wine can never be bottled and sold before the October 31 of the second year following the harvest. Wines made in the Canteiro method (fortified during or right after fermentation and aged in wood cask) can’t be sold until at least three years from January 1st of the year following the harvest. Grapes used to produced Madeira Sercial Verdelho Boal Malvasia Terrantez Madeira wines are classified Dry, Medium Dry, Medium Rich (sweet), Rich (sweet) Madeira Dry is made with the Sercial grape. Madeira Medium Dry is made with the Verdelho grape. Madeira Medium Rich is made with the Boal grape. Madeira Rich wine is made with the Terrantez grape. Designations of Madeira Wine Frasqueira - produced by the Canteiro system,referenced by vintage year and aged 20 years in wood. Colheita - indication of vintage year and aged in wood at least 5 years. Canteiro - Fortified during or right after fermentation. Aged in wood a minimum of 2 years. Can’t be subject to the heating production process, nor bottled aged with less than 3 years beginning with January 1 of the year following the harvest. Reserve (Old) - 5 years old. Old Reserve (Very Old) 10 years old. Extra Reserve - 15 years old. Selected, Choice ou Finest - Showing special quality for the age of the wine. Fine - Perfect balance in freshness of the acids and the aromas evolving with the aging in wood. Solera - produced by the Canteiro system and whose base wine is from only one harvest and aged in oak for 5 years. Rainwater - This wine will be pale to golden in color. The Baume degree (sugar content) will be between 1.0 and 2.5 and aged no longer than 10 years. Store Madeira wine upright The bottling date is always listed on the bottle.