Tasting -- Dancing Flame Red Blend from Chile

 

        This week I made my roommates and I try a red blend from the brand, Dancing Flame, that is made in Chile. 

Name: Dancing Flame Ojos del Salado Red Blend 

Variety: 70% Cabernet Sauvignon, 20% Carménère and 10% Syrah

Country: Chile (Valle Central)

Vintage: 2022

Price: $7 

Wine Critic Review: Critic tasting note: (2020 vintage) "A simple and varietal take on this grape, with spicy notes and black fruits in a light body. Very easy to drink." - 88/100, Patricio Tapia - Descorchados

Wine Folly: "The Chilean economy boomed in the 1990s. The government was transitioning back to a democracy and this gave wineries greater opportunity to export to Europe and the United States. The wines created a stir internationally due to their great potential for quality and good value. Seizing the opportunity, larger US and French wineries rushed to set up operations in Chile, creating shiny new wineries and buying up vineyards. The land grab that happened during this time is what has shaped the most popular Chilean wines we drink today.

Now Cabernet Sauvignon is the most planted grape in Chile and the country prides itself on its exceptional Bordeaux-style blends (aka Cabernet blends). Let’s break down the 4 major wine regions of Chile which are famous for these balanced and age-worthy red wines.

Chile can essentially be split up into 3 major zones: North, Central, and South. The North and South are the frontier regions, where some of the most innovative winemaking is happening. The Central area is the most classic wine-growing area, with hundreds of years of winemaking history and is also home to Chile’s largest producers – this is where you’ll find the valleys of Aconcagua, Maipo, Colchagua and Cachapoal Valleys.

The Aconcagua wine region stretches from the coast inland, and the area for Bordeaux varieties is located around the cities of Llay Lay, San Felipe, and Los Andes. It is one of the sunniest and driest regions for the production of Cabernet Sauvignon, Merlot, and Carménère in Chile. For this reason, the best vineyard sites are usually situated on slopes and terraces which use elevation to increase the temperature modulation between night and day. The vineyards here produce some of the most intensely structured (tannic) red wines, with higher levels of acidity due to the cool nightly temperatures. You’ll find that the Bordeaux-style blends from this region typically exhibit subtle notes of dried berries and intense minerality, along with a milieu of spices that include red pepper, paprika, and black tea. For those who love a more rustic, mountain-influenced style of red, this is your spot.

The region of Maipo follows the Maipo river valley to the south of Santiago out to the Pacific Ocean. The valley receives cooling winds from the ocean and has a much more Mediterranean climate. The sweet spot in this transverse valley for Bordeaux varieties is found around the towns of Pirque and Puente Alto at the base of the Andes. This area, called Alto Maipo, is famed for its full-bodied red blends, which are reminiscent of the Cabernet Sauvignon from Napa Valley, exhibiting notes of black currant, black cherry, fig paste, and baking spices. If you’re a fan of full-bodied reds in a California style, this is your place.

The more Northern of the two transverse valleys, Cachapoal is known to produce wines with more elegance and minerality. The sub-region, Alto Cachapoal, is at the foot of the Andes and is known for it’s wines with more tart cherry flavors and a distinct gamey/savory nose. The Bordeaux style blends and Carménère from this area offer tart fruit notes along with moderate tannins and a herbaceous finish – think dominant red fruits, structure, and minerality. This is also a great spot for Chilean Syrah (a must try). The other highlighted sub-region for Carménère and Cabernet Sauvignon in Cachapoal is called Peumo, and produces some of the most balanced, and lush Cabernet Sauvignon blends. This (along with Colchagua) is where you’ll find some of the highest rated single-varietal Carménère in the world.

https://winefolly.com/deep-dive/chilean-cabernet-regions-wines-and-more/

My Review: I drank this wine on its own at room temperature with my roommates.  I found this wine to be very dry with hints of blackberry and cherry throughout. After a few more sips, I got a mocha and spicy aftertaste. It was a pretty bold wine, but nothing in the tasting or smelling notes stood out to me. I don't think I would buy this again because there wasn't a quality about it that really stood out to me. I did enjoy researching more about Chilean wine, but I'm not sure about this blend overall. 

Tasting -- Chateau Morrisette Blackberry Wine

 

Another day, another wine tasting! This week when I was with my friends at Kroger trying to choose our wines for the week, I decided to opt for a sweet, fruit wine. I tried Chateau Morrisette's Blackberry wine. It's a winery that is located only an hour away from Blacksburg in Dan, VA. 

Name: Chateau Morrisette

Variety: Fruit - blend of apples and blackberries

Region: Southwestern Virginia 

Country: USA

Vintage: Did not say

Price: $10

Wine Critic Review: Since this is such a niche product in a small area, there has not been a professional review from a critic about it but here's what I could find:

"Virginia-"Sweet and smooth, our Blackberry Wine is packed with the vibrant fruitiness of succulent, sun drenched berries. Apple wine that has natural blackberry flavors to it"

"Chateau’s Orchard Series features several wines that are fruit juice based. This blackberry wine is just what you think, a wine made out of blackberries! Many people at the winery were drinking this, so I was very excited when it came up in the tasting. Sadly, it was a bit too sweet for me and I didn’t much care for the taste of the blackberries. Must just have been me though! It is one of the more popular wines from this series."

https://www.writtenpalette.com/blue-ridge-mountains-winery-chateau-morrisette/

Wine Folly: Unfortunately, there is nothing on apple wines in Wine Folly. 

But I found information using a different source:

"Generally speaking, fruit wine is made from fermented fruit juice; however, floral wines — such as dandelion wine, elderflower wine, or rose hip wine — are also part of the fruit wine family.

Fruit wine is usually alcoholic, but there are some nonalcoholic versions on the market. Alcohol levels tend to be pretty similar to grape wine, with the majority coming in at 10-15% ABV.

While fruit wine may never be as popular as grape wine, for those who love new experiences these intriguing bottles may be just the ticket. As wine lovers look for new ways to whet their whistles, fruit and floral wines are finding their way to tasting parties.

While there are plenty of professional fruit wine sellers all over the world, fruit wine is synonymous with home winemaking. In fact, in the U.K., fruit wine is also known as country wine due to its reputation for being produced by farmers in the country. There are plenty of recipes and guides for DIY fruit wine. All you need is yeast, fruit, and plenty of patience.

To make fruit wine, winemakers must first extract juice from the fruit. This is done by crushing or stewing the fruits. A large quantity of fresh fruit is needed to create a gallon of wine. Many recipes suggest a minimum of 4 pounds of fruit.

Next, the fruit juice is placed in a fermentation bag. Here, the winemakers add a large amount of sugar. While high-quality grape wines rarely have any added sugar (like Usual Wines), fruit wines — especially dandelion or elderflower wines — need plenty of sweetener. 

These sugars not only counteract acidity but also give the fruit wine an alcohol content. Along with the sugar, winemakers add yeast nutrient, which ingests the sugar and produces ethanol, aka alcohol.

Getting the alcohol level just right in fruit wine is easier said than done. During wine production, home winemakers must use a device called a hydrometer to measure the “specific gravity” of the wine, which helps them to control the alcohol content.

As well as sugar and yeast, fruit winemakers often add other additives to help balance the wine. These include:

• Tartaric acid
• Citric acid
• Malic acid
• Pectic enzyme
• Nitrogen
• Phosphorus
• Potassium 

The wine is then left to ferment in a cool, dark place. Once the wine has reached its desired alcohol level, the fruit wine is ready for bottling. Unlike some grape wines, fruit wine does not improve with age. In fact, fruit wine lovers suggest drinking it just one year after bottling."

My Review: This wine or cider I should say was very sweet. I wanted to see how a fruit wine differed from the normal traditional grape wine. The wine was very light, very sweet, and very light on the palate. I thought this was really balanced. I enjoyed the wine with a few ice cubes and a side of General Tso's Chicken from the Owens Dining Hall. I tried to pair the sweet wine with a dish that had a bit of a kick, which it does. I would definitely buy this again and serve it as a dessert wine or pair it with a spicy food. 

Tasting -- Rex-Goliath Cabernet Sauvignon

Happy February! For this week, I tried Rex-Goliath's Giant 47 Pound Rooster Cabernet Sauvignon with my boyfriend. He knew I was taking this wine class so he picked up a bottle for our homemade Valentine's Day dinner. Now let's see how he did...

Name of the Wine: Rex-Goliath Cabernet Sauvignon

Grape Varietal: 100% Cabernet Sauvignon

Country/Region Origin: United States (California)

Vintage Year: I think 2020

Price: $7-$15 range

Wine Critic Review: According to Vivino.com, this bottle received a 3.2 out of 5 star rating. Many people rated the wine to be bold, dry, a little tannic, and in-between soft and acidic. Most people got oaky, red fruit, and black fruit notes. One reviewer said "Sometimes you buy an item simply because it's cheap, and end up being surprised by it. Count this as one of those times... Medium ruby in color, with a nose of cherry and raspberry. The body is fairly thin, but that's not unexpected at this price point. Flavors of cherry and prune, with a very slight chemical astringent quality. Drinks more like a blend than a cabernet. The finish is short to medium. All in all, treat this one as a budget-conscious "I just want to drink some wine tonight" choice and enjoy."

https://www.vivino.com/US/en/rex-goliath-cabernet-sauvignon/w/15265

The company describes the wine as "'Our star grape, Cabernet Sauvignon, is the king of all reds. We think its a perfect fit for His Royal Majesty. Our Cabernet Sauvignon is a medium- to full-bodied wine with juicy blackberry, sweet plum, and pepper spice flavors. Great for informal gatherings such as picnics, casual get-togethers, or Tuesday night dinners or bold enough to impress the most discerning critics. This regal wine is ready to be paired with herb-roasted beef, leg of lamb, Brie, cheddar, or chocolate. - Mark Ferguson, Winemaker At the turn of the century, HRM His Royal Majesty Rex Goliath was a treasured circus attraction. Weighing in at 47lbs, Rex was billed as the Worlds Largest Rooster. Our wines are a tribute to Rexs larger than life personality with big, fruit-forward flavors sure to please."

Wine Folly: Cabernet Sauvignon Characteristics

"FRUIT: black cherry, black currant and blackberry OTHER: black pepper, tobacco, licorice, vanilla and violet
OAK: Yes. Usually 9-18 months French oak. Some American & Hungarian oak
TANNIN: Medium (+)
ACIDITY: Medium (+)
ABV: 13.5-15.5%

COMMON SYNONYMS: In France, Bordeaux wines often blend with Cab. In Italy, it’s common to see Supertuscan wines containing Cab. In Spain, Priorat wines often use Cab.
OTHER NAMES (rare):
Bouchet, Bouche, Petit-Bouchet, Petit-Cabernet, Petit-Vidure, Vidure, Sauvignon Rouge

Since Cabernet Sauvignon is grown in a wide range of climates and regions throughout the world it has varied flavors. Fundamentally speaking, Cab is a full-bodied red wine with dark fruit flavors and savory tastes from black pepper to bell pepper." -- 112

My Review: This wine was definitely bold! It was very dry and I quickly found out my boyfriend does not enjoy dry wines. I mostly tasted flavors of blackberry and blueberry. For a cheaper wine, I thought it was well-balanced with some tannic components. I would definitely drink this again but I would pair it with a different food. 

We made penne alla vodka, which is a very creamy, rich sauce with pasta. I felt as if the wine overpowered the flavors from the pasta dish and I could definitely see how this might pair better with a piece of steak or lamb. I feel like our dish of penna alla vodka would've paired better with a lighter, more acidic red wine or a white Sauvignon Blanc.