The regions are spread equally north and south of the 42nd parallel (42 degrees south of the equator – see map below). Considering somewhere like Bordeaux is around the 45th parallel, by inverting the map, we see that Tasmania is a much cooler grape-growing region than many parts of France. The varieties that do well here are aromatic white varietals like Pinot Gris, Riesling and Gewurtztraminer but Chardonnay and and especially Pinot Noir lend themselves perfectly to the region.

Zinfandel, Cabernet Sauvignon, Merlot and even Shiraz grow exceptionally well is some of the warmer sites such as Tamar River and Coal River.

Top producers include Stefano Lubiana (sparkling), Domaine A (dark, rich reds); Jansz (by Yalumba for well-priced, well-made sparkling wines) and Josef Chromy (sweet wines and whites). Constellation/Hardys also have a good operation in Tasmania, producing the Bay of Fires sparkling wines and sourcing the best fruit for Arras, their expensive, premium sparkling wine which retails in Australia for about US$110/bottle.

Wine Regions of Tasmania

Aszú sweet wines are controlled by by minimum sugar and ‘extract’ requirements (how much juice can be acquired from a bunch of grapes). Traditionally, the concentration of Aszú wines was measured by the number of ‘puttonyos’ of grapes were used to prodcued the wine. ‘Puttonoyos’ are very similar to baskets and are approxiamtely 27 litres in capacity. These baskets of grapes went into barrels 136 litre barrels of fermenting grape juice to add sweetness and concentration.

Today, the puttony number is based on the content of sugar and sugar-free extract in the mature wine. Aszú ranges from 3 puttonyos to 6 puttonyos, with a further category called Aszú-Eszencia representing wines above 6 puttonyos. Unlike most other wines, alcohol content of Aszú typically runs higher than 14%. Annual production of Aszú is less than one percent of the region’s total output.

The grapes are picked very late, usually when they have been affected by Botrytis. The grapes are called Aszú. This term simply means that the grapes are dried or raisined when harvested. Aszú can sort of be likened to the ‘Auslese’ in German.

Muscat Blanc a Petits Grains

Muscat of Alexandria

Note how the grapes on the left have a tighter, more compact bunch.

Muscat de Rivesaltes is a wine that should be drunk as young as possible and as cool as possible, either as an aperitif, or with fruity or creamy desserts, according to Jancis Robinson. Generic Rivesaltes (the VDN) can be made from a variety of grapes, red and white, and in a variety of methods. It can have a flavour profile that covers raisins, coffee, chocolate and nuts and can be a decent pairing to chocolate dishes.

Generic Rivesaltes AOC

Recioto della Valpolicella is a DOC sweet red wine made from Corvina, Rondinella and other local grape varieties. This is the most prevalent Recioto style of wine. Less common is the sweet Recioto di Soave DOCG, made from dried, white, Garganega grapes. These wines can be somewhat expensive. Botrytis is encouraged for the sweet white wines and not always welcomed in the production of the sweet red wines as it results in a somewhat oxidised character which can be unpleasant.

Corvina grapes drying on racks in the Veneto region

Grapes beginning to shrivel when left late on a vine.

This style of wine (indicated by a V.T. on the label) is similar to other wine from Alsace in that it is usually full-bodied, elegant and rich. It is often a perfect match to rich meat dishes like duck and pork and goes very well with foie gras if it is a sweet style.

Hugel et Fils, Trimbach and Zind Humbrecht are 3 VERY renowned producers from Alsace who make excellent V.T. styles, usually sweet. Pinot Gris and Gewurtztraminer V.T. wines are intriguing and wonderfully aromatic. V.T. Rieslings are often pricey and incredibly age-worthy.

Wines produced from botrytis-affected grapes tend to have a rich, marmalade/orange-peel nose with confected citrus and honeyed aromas. Dry wines can sometimes be produced from botrytised grapes. Sauternes is an example of a style of wines produced from botrytised grapes.

Beaumes-de-Venise is the name of a little village in Vaucluse in southern France and this style of wine is made by the addition of alcohol to fermenting grape must to stop the fermentation while there is still some natural grape sugar left in the juice. This process is known at ‘mutage’ (moo-tahj) The result is a wine that is sweet and slightly fuller structured because of the addition of alcohol. It is a fortified wine, having between 15% and 20% alcohol.

Paul Jaboulet, a top producer and negociant makes one that is available in India. Other good producers include Domaine de Durban.

Paul Jaboulet Aîné's Muscat de Beaumes-de-Venise, called 'Le Chant des Griolles'

This fact also appears as a daily post on my Facebook Group – WineFOTD. Click here to join.

Barsac (bar-zac): a village in Bordeaux giving it’s name to a great dessert wine-producing appellation. It is on the left bank of the Garonne river, right next to the larger appellation of Sauternes.

All wines produced in Barsac are entitled to use the ‘Sauternes’ name on their label, but the reverse is not the case.

Semillon is the predominant grape variety in Barsac, along with Sauvignon Blanc and sometimes Muscadelle.

The wines of Barsac are often lighter than those of Sauternes, with more refreshing acidity and flavours along the lines of pineapple, fresh orange and peach. These are mingled with hints of orange/ginger marmalade and an interesting floral character.

Top producers in the region are Chateau Climens and Chateau Doisy-Daene (dwah-zee dah-enn).

This fact also appears as a daily post on my Facebook Group – WineFOTD. Click here to join.

Chateau Climens Label

Chateau Doisy-Daene Label

ProWein was superb: extremely well-organised (Germans, of course!!!) and there seemed to be a lot of good wine ‘business’ taking place, along with some rather spectacular tastings. I promise to write up the notes of some of the incredible wines that I was lucky enough to have tasted there, but as a teaser, I managed to attend a tastings of Dolcetto from various DOCG’s in Piedmont including Alba, Dogliani, Ovada and Acqui. Very interesting.

The highlight was, without a doubt, a tasting entitled ‘Fascination Riesling’ presented by Jancis Robinson MW.

Jancis Robinson at ProWein

3 flights of old, sweet Rieslings – Auslese, Eiswein, Beerenauslese and Trockenbeerenauslese –  culminated in some relics from the 1950′s, including a still-lively 1959 TBA from the Kanzemer Altenberg vineyard of Bischoefliches Priesterseminar from the Mosel.

Aged sweet Rieslings at ProWein 2009

There was also a Barolo vertical from Fontanafredda, a producer founded in 1878. All the wines were the La Rosa Barolo, starting with the 2004 vintage and ending with the 1990.

I was very impressed with a quick tasting of Muscadet’s from the Loire Valley. If anyone thinks Muscadet cannot age – I have to say I was skeptical – then they have to try the 2000 Vignoble de Lorière et d’Herbauges’ Cuvée de Legendaire. For a 9-year old light white wine, it tasted youthful, fresh and still just a bit fruity.

Vinitaly update to follow, but I have to say immediately, the the best wine I tried in Verona was the 1964 Gaja Barbaresco, guided by Angelo and Gaia Gaja at their 150th anniversary tasting. Jancis Robinson was again present, moderating this tasting. A rare and extremely special event!

Gaja 150th Anniversary tasting, including the 1964 Barbaresco, extreme right

And there is a comment from Fouad in Sydney about wine and Indian food, which I will get to shortly. Thanks for your patience.