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Leslie Cramer
Wine ExaminerLeslie Cramer has worked in the fine wine industry for twenty- something years. Known in some circles as "The Wine Wizardess," she'll cover topics from wine education, to trends o' the day and how to properly propose a toast, to health benefits of the grape.
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Showing entries for Category: mourvedre
Winding-Up Provence
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by Leslie Cramer, Wine Examiner
Grapes are grown in almost every part of the region except in the west. Wines coming from Provence are the product of many small micro-climates and terrains and--no surprise here-- vary greatly in quality.
Roses from Provence are renowned for their refreshing burst of distinctiveness, they are quenching and zesty. Reds from the region are dramatic, potent, and daring; from the diverse conglomeration of grapes grown in the region.
The lion's share of Provencal wines are blends from a unique assortment of Rhone grape varieties as well as universal ones. Wines from here have historically been blends of many grape varieties that generally could not stand on their own. The main white grapes are Rolle, Bourboulenc, Marsanne, Semillon, Chardonnay, Sauvignon Blanc, Grenache Blanc, Ugni Blanc, Viognier, and Clairette. The reds are Cabernet Sauvignon, Mourvedre, Syrah, Grenache, Carignan, Cinsault, Braquet, Folle Noire, and Tibouren. The bulk of these grapes are strictly for blending, except for the Cabernet Sauvignon, and the Mourvedre. The Cinsault and Carignan both have strength and personality of their own, they provide structure and balance in Provencal wines.
Provence's four major wine appellations of note are :
* Bandol- the most prestigous appellation, producing roses that are structured and spicy. They are powerfully intense with earthy, sweet-fruit flavors. The reds are wild and untamed, aromatic and spirited.
* Cotes de Provence- Three quarters of the wine here is dry rose, coming from the cinsault, grenache, and tibouren grapes. Tenacious roses and full-bodied reds come from here, generated from the syrah and cabernet sauvignon grapes.
* Cassis- The whites are more popular here, made primarily from the marsanne and clairette grapes. They are generally not alot to speak of, they are dry and rangy but are delighful when washing down fish, fruit or a typically robust Provencal meal.
* Coteaux d'Aix-en-Provence- The steamy days and limestone soil are ideal for red grapes (cabernet sauvignon, , cinsault, syrah, grenache, and mourvedre). Reds, whites, and roses are all produced here and are generally all worthy. Wines from Coteaux-de-Aix are herbacious and easy drinking.
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Topics: mourvedre , cinsault , carignan
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