Spring Winemaking
Each Spring Gino's School Of Wine offers grapes from Chile. Grapes will be arriving at the beginning of May. Below are some of the wine grape offerings that will be available.
AVAILABLE CHILEAN GRAPE RED VARIETIES INCLUDE:
Cabernet Franc
Cabernet Franc is one of the major red grape varieties of the world. It is mostly grown for blending with Cabernet Sauvignon and Merlot in the Bordeaux style, but can also be vinified alone. Cabernet Franc is lighter than Cabernet Sauvignon (of which it is a parent), contributing finesse and a peppery perfume to blends with more robust grapes. Depending on growing region and the style of wine, additional aromas can include tobacco, raspberry, and cassis, sometimes even violets. The Cabernet Franc wine's color is bright pale red.
Cabernet Sauvignon
Cabernet Sauvignon is known for its deep flavor and aroma. It is full-bodied and intense, sometimes with herbal or fruit flavors. Some flavors that can best describe Cabernet Sauvignon are black cherry, cassis, and raspberry. These flavors are balanced out with tannins and acids. Besides the fruit flavors present in Cab, there are predominant flavors of tobacco, cedar, oak and dried herbs.
Merlot
Merlot makes beautiful wines that are medium to dark red in color; have a fruity complexity highlighting cherry and black currant flavors. Merlot generally has lower tannins than Cabernet Sauvignon and comes across rounder and a bit sweeter (Merlot usually has higher sugar levels).
Syrah
Syrah is the only grape used to make the famous Rhône wines of Côte Rotie and Hermitage, but also forms the backbone of most Rhône blends, including Chateauneuf du Pape. Syrah forms intense wines with deep violet, nearly black color, chewy texture and richness, and often-alcoholic strength, with aromas that tend to be more spicy than fruity.
Malbec
One of the traditional "Bordeaux varietals", Malbec has characteristics that fall somewhere between Cabernet Sauvignon and Merlot. A midseason ripener, it can bring very deep color, ample tannin, and a particular plum-like flavor component to add complexity to blends.
Carmenere
Carmenere is prized for both its depth of color and, in ripe years, flavor that can range from herbal to gamy and add complexity and interest to blends. Carmenere was imported to South America in the 1850s, along with other Bordeaux varieties, prior to the European outbreak of Phylloxera.
AVAILABLE CHILEAN GRAPE WHITE VARIETIES INCLUDE:
Chardonnay
This premier varietal grape yields a full bodied moderately acidic, dry, austere wine. Flavors can be described as buttery, creamy, and smoky. Chardonnay lends itself to most any style of wine making from dry still wines, to sparkling wines to sweet late harvest wines. The two winemaking decisions that most widely affect the end result of a Chardonnay wine is whether or not to use malolactic fermentation and the degree of oak influence used for the wine. With malolactic fermentation (or MLF), the harder malic acid gets converted into the softer lactic acid which creates the "buttery-ness" that is associated with some styles of Chardonnay.
Sauvignon Blanc
Typically a light to medium-bodied, crisp and refreshing white wine with notable acidity, Sauvignon Blanc offers a fairly wide range of flavors. From herbal taste sensations to veggie, and from flavors of grass, hay and mineral tones to a citrus and tropical flavor mix, Sauvignon Blanc displays a very unique wine tasting adventure.
Viognier
Produces a wine with a bright color and a rich texture. Tasters often refer to peaches and apricots when describing this wine. The highly aromatic and fruit forward nature of the grape allows Viognier to pair well with spicy foods.
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