In Preparation for May 10 Winetasting

The wines have arrived....we have 6 red and 2 white.

1- Carmenere
1-Malbec
1-Cabernet Sauvingion
1-Bonarda
1- Cabernet/Merlot/Cabernet Franc
1-Carmenere/Merlot

2 - Chardonnays ( 1 Chilean, 1 Argentinean)

The cost per person will be $33 per person for the wine,

Since we will be tasting some wines which may not be familiar, I wanted to provide the following information on some of the wines:


CARMENERE (Red) [car-men-YEHR]Also known as Grande Vidure, this grape was once widely planted in Bordeaux, but is now associated primarily with Chile. Carmenere, along with Merlot and Cabernet Sauvignon, was imported to Chile around 1850. According to Chilean vintners, Carmenere has been mislabeled for so long that many growers and the Chilean government now consider it Merlot.


MALBEC (Red) [MAHL-beck]Once important in Bordeaux and the Loire in various blends, this not-very-hardy grape has been steadily replaced by Merlot and the two Cabernets. However, Argentina is markedly successful with this varietal. In the United States Malbec is a blending grape only, and an insignificant one at that, but a few wineries use it, the most obvious reason being that it's considered part of the Bordeaux-blend recipe.

BONARDA (Red) Many know that Malbec is a famous varietal in Argentina but fewer know that the Bonarda varietal is actually the most widely planted grape in Argentina. And it has only been recently exported out of Argentina. The origins and nature of Bonarda are a bit controversial. Some feel it originated in Italy but there are actually three different Bondarda types in Italy, and it is unsure whether Argentina Bonarda is the same or not. Some also think Bonarda may be the California Charbono.


MERLOT (Red) [mur-LO]Merlot is the red-wine success of the 1990s: its popularity has soared along with its acreage, and it seems wine lovers can't drink enough of it. It dominates Bordeaux, except for the MÉdoc and Graves. Though it is mainly used for the Bordeaux blend, it can stand alone. In St.-Emilion and Pomerol, especially, it produces noteworthy wines, culminating in Château PÉtrus. In Italy it's everywhere, though most of the Merlot is light, unremarkable stuff. But Ornellaia and Fattoria de Ama are strong exceptions to that rule. Despite its popularity, its quality ranges only from good to very good most of the time, though there are a few stellar producers found around the world.
Several styles have emerged. One is a Cabernet-style Merlot, which includes a high percentage (up to 25 percent) of Cabernet, similar currant and cherry flavors and firm tannins. A second style is less reliant on Cabernet, softer, more supple, medium-weight, less tannic and features more herb, cherry and chocolate flavors. A third style is a very light and simple wine; this type's sales are fueling Merlot's overall growth.
Like Cabernet, Merlot can benefit from some blending, as Cabernet can give it backbone, color and tannic strength. It also marries well with oak. Merlot is relatively new in California, dating to the early 1970s, and is a difficult grape to grow, as it sets and ripens unevenly. Many critics believe Washington State has a slight quality edge with this wine. By the year 2000, vintners should have a better idea of which areas are best suited to this grape variety. As a wine, Merlot's aging potential is fair to good. It may be softer with age, but often the fruit flavors fade and the herbal flavors dominate.


CABERNET SAUVIGNON (Red) [cab-er-NAY SO-vin-yon]The undisputed king of red wines, Cabernet is a remarkably steady and consistent performer throughout much of the state. While it grows well in many appellations, in specific appellations it is capable of rendering wines of uncommon depth, richness, concentration and longevity. Bordeaux has used the grape since the 18th century, always blending it with Cabernet Franc, Merlot and sometimes a soupçon of Petite Verdot. The Bordeaux model is built around not only the desire to craft complex wines, but also the need to ensure that different grape varieties ripen at different intervals or to give a wine color, tannin or backbone.
Elsewhere in the world—and it is found almost everywhere in the world—Cabernet Sauvignon is as likely to be bottled on its own as in a blend. It mixes with Sangiovese in Tuscany, Syrah in Australia and Provence, and Merlot and Cabernet Franc in South Africa, but flies solo in some of Italy's super-Tuscans. In the United States., it's unlikely any region will surpass Napa Valley's high-quality Cabernets and Cabernet blends. Through most of the grape's history in California (which dates to the 1800s), the best Cabernets have been 100 percent Cabernet. Since the late 1970s, many vintners have turned to the Bordeaux model and blended smaller portions of Merlot, Cabernet Franc, Malbec and Petite Verdot into their Cabernets. The case for blending is still under review, but clearly there are successes. On the other hand, many U.S. producers are shifting back to higher percentages of Cabernet, having found that blending doesn't add complexity and that Cabernet on its own has a stronger character.
At its best, unblended Cabernet produces wines of great intensity and depth of flavor. Its classic flavors are currant, plum, black cherry and spice. It can also be marked by herb, olive, mint, tobacco, cedar and anise, and ripe, jammy notes. In warmer areas, it can be supple and elegant; in cooler areas, it can be marked by pronounced vegetal, bell pepper, oregano and tar flavors (a late ripener, it can't always be relied on in cool areas, which is why Germany, for example, has never succumbed to the lure). It can also be very tannic if that is a feature of the desired style. The best Cabernets start out dark purple-ruby in color, with firm acidity, a full body, great intensity, concentrated flavors and firm tannins.
Cabernet has an affinity for oak and usually spends 15 to 30 months in new or used French or American barrels, a process that, when properly executed imparts a woody, toasty cedar or vanilla flavor to the wine while slowly oxidizing it and softening the tannins. Microclimates are a major factor in the weight and intensity of the Cabernets. Winemakers also influence the style as they can extract high levels of tannin and heavily oak their wines.