Most likely, when you taste a wine from a barrel it is not ready for release. Barrel tasting provides the opportunity to taste a wine that may be months or years away from bottling and sales. Although the wine may taste good, try to determine what additional aging may do for it. Is the wine balanced or is the alcohol, acidity, oakiness, or fruit predominant?

In April of 2007, we had the opportunity to attend a barrel tasting at Prince Michel Vineyard and Winery in Leon, Virginia. Brad Hansen, the winemaker, led 40 people down a flight of stairs from the spacious tasting room. We entered a large rectangular shaped, barrel aging room with a curved ceiling. Small overhead lights provided subdued lighting. Barrels lined the walls of this room except for two alcoves that had beautiful murals painted depicting scenes from the old world wine country.

In the center of the room a long, wood table was set with wine glasses, cheeses, olives, crackers and water. Brad welcomed everyone and indicated that this barrel tasting was in appreciation of the wine club members. He chose four wines to show us a “picture of what’s going on in production.”

Brad began the tasting with the history of Prince Michel vineyards. He discussed the challenge of the vineyards on the land next to the winery and the direction the new owners have taken. Sixty percent of the Chardonnay crop around the winery was lost due to 16° – 19° weather in mid April. The previous weather was warm and the buds began to swell and leaves began to pop out when they were hit by the very cold weather. The buds turned brown and dropped off. Brad explained that the difficulty in this area of Virginia is that cold air rolls down the mountains and settles right over this area. So Chardonnay vines planted just minutes away are fine. Fortunately, Prince Michel owns or has partnership vineyards throughout the Virginia Commonwealth. They acquire most of the Chardonnay from a vineyard on the Eastern shore. The influence of the Atlantic Ocean and the Chesapeake Bay keep the land on the Eastern shore warmer. The recent sub-freezing temperatures around the winery did not affect the Chardonnay grapes on the Eastern Shore area. By having partnership vineyards throughout Virginia the “risk is spread around.”

The first wine Brad offered the group was Petit Manseng. This is a new grape planted for Prince Michel and Brad is very pleased with the first release that will be for sale in just a few weeks. Brad produces this wine in a dry French style. The Petit Manseng grape can produce very high sugar levels and make a very sweet wine. Brad harvests this grape early while the sugar levels are low. We enjoyed this wine. Although dry, it seemed sweet and had a very nice bouquet and a good balance between the citrus fruit flavors, acid and alcohol.

The next wine we tasted was a barrel selected 2006 Chardonnay. This wine will see another eighteen months in the barrel before release. It was out of balance at this point, with too much oak flavor. Brad explained that over the next eighteen months, the dead yeast cells will give the wine flavors and the fruit flavors will become more intense and balance out.

We then tasted a barrel aged Syrah done in the French style. This was a very light Syrah and Brad is thinking of blending it with about five percent Merlot. It will see several more months in the barrel before release in the fall of this year. The final wine tasted was a Cabernet Sauvignon that has a summer release date. Brad explained that he would like to use this wine in a blend of Prince Michel’s Symbius, a Bordeaux style blend.

During the tasting, most people drank the wine and only a few people dumped their wine in the dump buckets. While waiting for a serving of the wine, people frequently visited the table for the cheese, olives, crackers or water. After we tasted the Cabernet Sauvignon, Brad asked the group for questions. There were several questions. Do grape growers know what areas of Virginia grow the best varietals? What characteristics do you look for when blending Symbius? Brad explained that Virginia is new to wine and they are still discovering what areas grow the best varietals as well as experimenting with varietals that may do well in the various climates of the state. He talked about the success of the Viognier grape throughout the state. Brad believes that the Petit Manseng will also be successful. Brad pointed out that the wineries throughout the state produce similar wines. However, they seek their wines to be similar with a difference. “If our wine tastes the same as others, why come here?” Many produce a Bordeaux style blend. However, each of these blends is different. He will blind taste different wines until he comes up with what will make a blend for Prince Michele’s Symbius.

Be sure to check out your favorite wineries or wineries you have not visited yet, and see what type of barrel tastings they have to offer.

There are clones of this popular grape grown all over the world and the wines produced from Pinot gris can vary dramatically, depending where the grape is grown.

Two areas in particular stand out for the quality of wine made from the grape. Alsace in France is the traditional home of the grape, while Oregon in the United States has more recently produced Pinot gris wines of particularly high quality.

In Alsace, it is popular as a full-bodied wine, while in Italy there are some distinguished producers who produce some excellent wines. However, the bulk of Italy’s Pinot grigio producers harvest early to produce less satisfying results.

Pinot gris is often blended with Pinot noir wines to improve their flavor. It goes well with chicken, pork and seafood and remains a very popular choice, with only Chardonnay being more popular.

History

It has been recently discovered that the Pinot gris has an almost identical DNA profile to Pinot noir and that the difference in color is caused by a genetic mutation that is thought to have happened hundreds of years ago.

Earliest records of the cultivation of Pinot gris go back to the Middle Ages in Burgandy, France where the grape is thought to have been known as Fromenteau. Pinot noir was grown here around the same time and the popularity of both spread eastwards over time.

It was popular in Switzerland and Hungary, and was discovered being grown in Germany in the 1700s by the name of Rulander. A number of bad harvests threatened the use of the grape in many parts of Europe but certain strains of the vine proved more resilient and its cultivation continued.

Pinot gris is now grown in almost all of the major wine producing regions of the world, including France, Australia, Germany, Australia, Canada, South Africa, Switzerland, Romania, Moldova, Belgium, the United States, and New Zealand.

As the list of regions above would suggest, the Pinot gris vine favors cool climates and is known to mature early. This can result in a sweet flavor or high alcohol content, depending how long it is fermented.

The color of the grape itself can also vary depending on the region in which it is grown. It can be found to show a greyish color, or else a pinkish brown.

The flavor of the wine it produces can also depend on where Pinot gris is grown, and of course from the wine making style. In Alsace, they are generally medium-bodied wines, often with lightly citrus flavors.

The German varieties are more full-bodied, while in Italy, where it is known as Pinot grigio, it produces a crisp, light-bodied taste. The newly popular Oregon Pinot gris wines are medium bodied with fruity flavors.

Regions

Alsace

The Alsace region is considered the home of the Pinot gris grape and is different here from anywhere else it is grown. The cool climate and soil of the region makes for a very high quality grape.

Australia

Since its grape’s introduction to the country in 1832, the southern state of Victoria has been producing wines going under the names of Pinot gris and Pinot grigio depending on the sweetness of the wine. Again, the temperate climate there and long autumns suit the grape and Australian Pinot gris wines remain popular.

Italy

Pinot gris is a long established and popular grape in Italy, where it is known as Pinot grigio. It is found growing in the north of the country in Lombardy and Alto Adige.

New Zealand

New Zealand’s cool climate also lends itself to the growing of Pinot gris. On the North Island it is to be found in Martinborough and Hawkes Bay, while in the South Island it is grown in Central Otago, Nelson, Marlborough and Waipara.

Oregon and California

After Alsace, Oregon is probably the most successful Pinot Gris growing region where the wine became quite a hit locally as an accompaniment to the generous amounts of fresh salmon caught in the region.

It was introduced to the region as recently as 1966 and within 30 years all of the main wineries in the region were growing the grape. There are more than 1,797 acres of Pinot gris being grown in Oregon today.

There are also healthy amounts (1,620 acres) of the grape grown in southern and central coastal regions of California. The wine is similar to the Italian Pinot grigio in taste, and often goes by the same name. However, the California variety has struggled to match the quality and the popularity of its Oregon counterpart.

1. The Whites:When your guests first arrive and are enjoying the appetizers a white wine is always the perfect choice. They are commonly lighter and drier and leave the palate fresh for the main entree’. Some of the whites such as the Chardonnay can also be introduced during a rich dinner such as “Coq a Vin”, with its beautiful creamy wine sauce. Another suggestion is the Sauvignon Blanc that is excellent served with a first course salad or shrimp cocktail or even a plate of delicate fish.

When toasting that special event in your life or the life of a loved one the whites are a perfect choice. The more common toasting wine for weddings and anniversaries is of course the more elegant choice of Champagne.

2. The Reds: Now you are ready to serve that special dish you have worked on all day and planned especially for your dearest friends you must choose just the right wine. This is when you go for the full bodied red. One of the most popular is a Merlot. Being a lighter red but still full bodied it is perfect for sautéed chicken, grilled pork or roasted lamb.

The Pinot Noir, while not as commonly served as a Merlot or Cabernet, is a unique blend of plum, vanilla and blackberry. Oregon produces Pinot Noir where the blackberries grow wild and are sweet and juicy. This wine will certainly be a hit.

When hosting a spicy Mexican meal the Shiraz is a perfect compliment with its peppery flavor that brings out the spiciness of your enchilada suiza or chili verde.

Italian food with its hearty and robust tomato sauces requires a Chianti. A Chianti can range in price and quality. You may be able to find one that is rather inexpensive but the quality is perfect for you.

A robust Burgundy would be the red to choose for a fine standing rib roast or delicate filet mignon.

As you can see from the suggestions above you may wish to have both a white wine and a red wine on hand when hosting a dinner. Some guests will most likely pick the wine they prefer and stay with that choice for the entire evening. Another may choose a white for the start of the evening and finish with a red. So always be prepared.

If you are a true wine connoisseur you may want to experiment with your own creations. Producing your own wine at home can be quite rewarding. You can make a variety of fruit wines that would actually be a great addition with most desserts.