THE WORLD OF WINE AND SPIRITS

The World of Wine & Spirits from HEMANT SINGH

Beverages are potable drinks which have thirst-quenching, refreshing, stimulating and nourishing qualities. By refreshing, one means the replenishment of fluid loss from the body due to perspiration. Simulation results in increase of the heart beat and blood pressure. This is due to the intake of spirits (alcohol) or tea (thein) and coffee (coffein). Nourishment is provided by the nutrients in the beverages, especially fruit juices. Most of the beverages supply energy in the form of sugar or
alcohol. They also provide other nutrients like mineral salts and vitamins. For example, milk gives calcium and citrus fruits give vitamin C.
Generally, people drink for one or more of six reasons; to quench thirst, to get drunk, to enjoy a social setting (social drinking), to enjoy the taste of the beverage, to feed an addiction (alcoholism), or as part of a religious or traditional ceremony or custom (proposing toast).

Wine Legend: Jaboulet, La Chapelle Hermitage, 1961

Wine Legend: Jaboulet, La Chapelle Hermitage, 1961, Northern Rhône, France

Bottles produced 10,000
Composition 100% Syrah
Yield (hectolitres/hectare) 8hl/ha
Alcohol level 12.9%
Release price 10 French francs per bottle
Price today £9,180 per bottle (average price on Wine-Searcher.com)

A legend because…

While Paul Jaboulet and Gérard Chave are easily the most prestigious producers from the 134-hectare Hermitage AC, no wine has enjoyed the acclaim attached to the La Chapelle 1961. Its power and harmony were apparent from the start, and for decades the wine has been a star at auction. In the 19th century, wines from Hermitage had routinely been used to beef up lacklustre vintages from Bordeaux, but in the 20th century many vineyards were neglected. The recognition given to La Chapelle 1961 helped to kickstart interest in the great granitic vineyard and its wines. US critic Robert Parker has described it as ‘one of the three or four greatest red wines I have ever tasted’.

Looking back

The Jaboulet business was deeply rooted in family. At least four members, brothers and cousins, were involved in both the winemaking and commercial side. A highly consistent négociant business, as well as being a producer from its own extensive vineyards, led to Jaboulet becoming the most visible of the great Rhône houses. In the 1980s and 1990s accidents and premature deaths seem to have robbed the house of its former dynamism and, in 2006, Jaboulet was bought by the Frey family, owners of Champagne house Billecart-Salmon and of Château La Lagune in Bordeaux.

The people

The wine was made under the supervision of Louis Jaboulet, who retired in 1976. His better-known son Gérard would only have been 19 at the time.

The vintage

The granitic hill of Hermitage is always an exceptionally hot site. In 1961, a warm spring gave the vines a head start, but rain in June severely diminished the potential crop. Thereafter, conditions were ideal until the completion of harvest. Extensive coulure (the failure of grapes to develop after flowering) led to unusually low yields.

The terroir

The Jaboulets have long been major vineyard owners on the hill of Hermitage, owning 19ha of Syrah and 5ha of Marsanne and Roussanne, yielding, in a normal vintage, about 7,500 cases. The lion’s share of the Syrah vines lie within the Le Méal sector, but with significant parcels in other prized sites such as Les Bessards. An average age of 40 years is maintained for the Hermitage vines. There is no actual parcel known as La Chapelle, however; the name refers to the small chapel perched on the hill. The wine is a Syrah blend from the different parcels.

The wine

From 1989 onwards, Jaboulet produced a second wine from Hermitage (Le Pied de la Côte) in addition to La Chapelle. In 1961 there would have been no such selection, other than a rejection of substandard fruit in the vineyard. The grapes were trodden by foot and fermented with indigenous yeasts in large, open wooden vats. Although destemming became routine in the 1980s, it is probable that about half the stalks would have been retained in 1961, contributing to the wine’s robust tannins. The finished wine would have been aged for about 18 months mainly in vats, and a very small proportion of barrels, including some made from chestnut wood. It would have been bottled without filtration.


Read more at http://www.decanter.com/learn/wine-legend-jaboulet-la-chapelle-1961-369886/#v8FwsySkhIpIVa5Y.99 


Source:http://www.decanter.com/learn/wine-legend-jaboulet-la-chapelle-1961-369886/

WINE TERMINOLOGY

Winemakers and wine writers use a variety of descriptions to communicate the aromas, flavors and characteristics of wines. Many of the terms seem familiar and natural, yet others are less clear. Use this glossary of common wine terminology to help you better understand and describe the wines you enjoy.
Acidity The presence of natural fruit acids that lend a tart, crisp taste to wine
Aroma Smells in wine that originate from the grape
Astringent Bitter; gives a drying sensation in the mouth
Balanced All components of the wine are in harmony
Barrel Fermented White wine that is fermented in an oak barrel instead of a stainless steel tank
Body The weight and tactile impression of the wine on the palate that ranges from light to heavy/full
Bouquet Smells from winemaking, aging and bottle age
Buttery Rich, creamy flavor associated with barrel fermentation
Character Describes distinct attributes of a wine
Chewy Wine that has a very deep, textured and mouth-filling sensation
Clean Wine without disagreeable aromas or tastes
Closed Wine that needs to open up; aging and/or decanting can help
Complex Layered aromas, flavors and textures
Cooked Wine that has been exposed to excessively high temperatures; spoiled
Corked Wine that has been tainted with moldy smells or other obvious flaws from a bad cork
Delicate Light, soft and fresh wine
Dry No sugar or sweetness remaining; a fruity wine can be dry
Earthy Flavors and aromas of mushroom, soil and mineral
Elegance A well balanced, full wine with pleasant, distinct character
Finish The final impression of a wine on the palate; ranges from short to long
Firm Texture and structure of a young, tannic red
Flabby/Flat Lacking in acidity, mouth-feel, structure and/or texture
Fleshy A soft textured wine
Flinty A mineral tone, aroma or flavor
Floral Flower aromas such as rose petals, violets, gardenia or honeysuckle
Fruity Obvious fruit aromas and flavors; not to be confused with sweet flavors such as berries, cherries and citrus
Full-Bodied Rich, mouth filling, weighty-textured wine
Grassy Aromas and flavors of fresh cut grass or fresh herbs
Green Unripe, tart flavors
Hard Texture and structure that hinders flavor
Herbaceous Grassy, vegetable tones and aromas
Lean Wine is thin and tastes more acidic than fruity
Legs Teardrop impressions of alcohol weightiness that are visible on the inside edges of a wine glass
Light-Bodied A wine with delicate flavors, texture and aromas
Lively Young, fruity and vivacious flavor
Malolactic Conversion of hard, malic acid (green apple flavors) in wine to soft, lactic acid (rich, butter flavors)
Medium-Bodied A wine with solid, but not rich weight and texture
Nose The smell of a wine; aroma
Oak Aromas and flavors contributed during barrel fermentation and/or aging such as vanilla, caramel, chocolate, smoke, spice or toast
Off-Dry (Semi-dry) Very low levels of residual sugar remaining in the wine
Rich Weighty flavors and texture
Round Smooth flavors and texture; well-balanced
Smoky/Toasty Aromas of smoke and toast imparted by fired barrels
Sweet Wines that have a higher concentration of sugar after fermentation
Tannin A drying, astringent sensation on the palate that is generally associated with heavier red wines
Terroir French word reflecting the expression of soil, topography and climate in a wine
Thin Wine is unpleasantly watery and lacks flavor and texture
Vegetal Herbal, weedy aromas and flavors
Velvety Smooth-textured with deep, rich aromas and flavors
Vintage Year that grapes were harvested and fermented to make a wine

BURGUNDY WINES

Agnès et Marcel Durand Red Wine
strong rubyred color, fruity, light menthol smell, fine tannins, full body
  Agnès et Marcel Durand  Beaujolais-Villages

 Aimée-Claude Bonnetain Red Wine
blue red color, scent of red fruit and spices, well structured, balanced, fruity, long, typical, …
  Aimée-Claude Bonnetain  Côte de Brouilly

 Alain Chatoux Vieilles vignes Red Wine
clar, dark orange red color, notable scent of red fruit with alcoholic notes, aromas of currant j…
  Alain Chatoux  

 Alain Michaud Red Wine
delicious, deep orange-red color with bright red reflexes, smells of faded roases, spices, coffee…
  Alain Michaud  Brouilly

 André Depardon La Madone Red Wine
dark red color, intense raspberry scent, full, fine, balanced, long flavor, rounded
  André Depardon  Fleurie

 André Méziat Red Wine
clear, intense red color, strong scent of vineyard peaches and cherries, full-bodied, rich, soft,…
  André et Monique Méziat  Chiroubles

 Belvedere des pierres dorées White Wine
shining yellow color, complex scent of rhubarb, and strawberries, lively, open, good composition
  Cave coop. Beaujolaise  

 Bernard Broyer Red Wine
deep ruby red color with purple reflexes, expressive scent with citrusfruit, red fruit, and spice…
  Bernard Broyer  Juliénas

 Bernard Jomain Red Wine
intense red color, almost blue, elegant nuances of black currants, strong, rustic
  Bernard Jomain  Brouilly

 Bernard Lavis Red Wine
intense ruby-red color, smells of fresh red fruit, plants, clear, rounded, soft flavor, full
  Bernard Lavis  Beaujolais-Villages

 Bernard Pichet Red Wine
orange-red color, hints of blossoms and raspberries, youthful, plant aromas, balanced
  Bernard Pichet  Chiroubles

 Bernard Santé Red Wine
delicious orange-red color, strong, concentrated scent of licorice and flowers, very soft, sweet,…
  Bernard Santé  Chénas

 Cave Beaujolaise de Quincié Red Wine
shining, clear, pepper-flowery scent, hints of very ripe grapes, open personality, rounded, long …
  Cave Beaujolaise de Quincié  Régnié

 Cave de Ponchon Red Wine
clear, lively, fruity flavor, well structured, harmonious, pretty
  Florent Dufour  Régnié

Cave de Saint-Vérand Cuvée réservée Vieilles vignes Red Wine
blue-red color, intense scent of red frui and spring roses, noble, clear, spicy notes, pleasant, …
  Cave Beaujolaise de Saint-Vérand  

Cave des Vignerons de Bel-Air Red Wine
strong red color, pretty scent of black currants and tobacco, soft flavor with aromas of very rip…
  Cave des Vignerons de Bel-Air  Morgon

 Cave des Vignerons de Liergues Rosé Wine
pretty, clear color with hints of autmn, pleasant scent of red currants and quinces, lively, soft…
  Cave des Vignerons de Liergues  

Cave du Beau Vallon Au pays des pierres dorées Red Wine
blue-red color, alcoholic-fruity scent of black currants and spices, full, rounded, aromas of sto…
  Cave du Beau Vallon  

 Cave du Bois de La Salle Red Wine
clear, sparkling, smells of red currants and raspberries, well balanced, fresh, long, lively tann…
  Cave du Château du Bois de La Salle  Saint-Amour

Cave Jean-Ernest Descombes Red Wine
shining, tempting ruby-red color, intense scent of red fruit and spices, hints of roasted coffee …
  Cave Jean-Ernest Descombes  Morgon

Cédric Martin White Wine
golden color, copper tone, free scent with cloves, gingerbread, and flowers, elegant apricot nuan…
  Martin Cédric  

Cellier de la Vieille Eglise Red Wine
deep ruby-red color, shimmers amber, bouquet of underwood and spicy fruit, lively, somewhat flesh…
  Cellier de la Vieille Eglise  Juliénas

Château Bonnet Elevé en fût de chêne Vieilles vignes Red Wine
blue-red color, lovely oak hints, vanilla, open
  Pierre Perrachon  Chénas

Château de Belleverne Red Wine
ruby-red color, smells of flowers and red fruit, sharp tannins, balanced
  Sylvie Bataillard  Saint-Amour

Château de Belleverne Red Wine
dark orange-red color, purple reflexes, complex, fine smell of raisins, flintstone, and red fruit…
  Bataillard Père et Fils  Chénas

Château de Chénas Red Wine
medium orange-red color, nuances of black currants and spring roses, warm, soft, well balanced, p…
  Cave Château de Chénas  Chénas

Château de la Prat Red Wine
strong red color, complex, elegant scent of very ripe grapes with mineral, strong, lively, pretty
  Aujoux  Juliénas

Château de Leynes White Wine
golden-yellow color, smells like the vine, good character, soft, harmonious
  Jean Bernard  

Château de Pizay Red Wine
deep orange red color, pretty aromas of red fruit, fine, clear, rich, balanced, delicious, enchan…
  SCEA Domaine Château de Pizay  

Château de Raousset Red Wine
intense ruby-red color with purple reflexes, fine, expressive scent of strawberries and currants,…
  SCEA des Héritiers du Compte de Raousset  Chiroubles

Château de Raousset Red Wine
intense red color, fruity scent, pleasant personality, strong, lasting
  Château de Raousset  Morgon

Château de Vaux Cuvée traditionnelle Red Wine
light ruby-red color, crystal clear reflexes, very pretty scent of fresh grapes, elegant, harmoni…
  Jacques et Marie-Ange de Vermont  Beaujolais-Villages

Château des Boccards Red Wine
intense orange red color, scent of overripe fruit, hunt-, and pepper hins, long lasting, soft, ro…
  James Pelloux  Chénas

Château des Jacques Clos du Grand Carquelin Red Wine
shining orange-red color, strong, wood scent, fruity nuances, hints of roasted coffee, oak wood, …
  Château des Jacques  Moulin-À-Vent

Château des Ravatys Cuvée Mathilde Courbe Red Wine
light red color, smells of cut wood and underwood, lively, fine, harmonious, long lasting
  Institut Pasteur  Côte de Brouilly

Château du Bluizard Red Wine
intense red color, smells of sour cherries and raspberries, full, well structured, cherry aromas
  SCE des Domaines Saint-Charles  Brouilly

Château du Bourg Cuvée Réserve Red Wine
dark ruby red color, intense, fruity scent, soft, fleshy, aroma of red fruit, pleasant, balanced,…
  GAEC Georges Matray et Fils  Fleurie

BURGUNDY WINES – COTE DE BEAUNE

The Côte de Beaune is the more southerly part of the Côte d’Or. The northernmost tip abuts onto the Côte de Nuits, and the region extends south to the Côte Chalonnaise. The geology is more variable than that of the Côte de Nuits. The region sits on a combination of Callovian, Argovian and Rauracian limestones, with much intervening marlstone. Obviously, the climate is the same as for the Côte de Nuits – continental, with a wide annual temperature difference. Spring rains and frost, and Autumn rains, which may interfere with the harvest, can also be a problem here. The vineyards face south-east on the slope between the plain to the south-east, and the hills to the north-west, the easterly aspect aiding exposure to the sun. 
Pernand-Vergelesses can be a source of some good value Burgundy, but no great wines. Nearby, however, we start to see some of the more serious wines of the Côte de Beaune at Aloxe-Corton. The wines of this village, as well as a number of other villages nearby, are red as well as white. Red Corton should be a muscular, savoury wine, whereas the white is a rich, intense, buttery drink. Beaune, Savigny-les-Beaune and Chorey-les-Beaune are all best known for their red wines. The wines produced here are well fruited, tasty, sometimes quite elegant affairs, although they are somewhat lighter (and less expensive) when from the latter two villages. 
Pommard can make wonderful red Burgundy, well structured and meaty, whereas Volnay is better known for it’s heady, perfumed and delicately textured wines.
Towards the southern end of the Côte de Beaune, however, are the Côte d’Or’s most famous white wine villages. Meursault produces rich, complex, intense yet elegant wines, but it is Puligny-Montrachet and Chassagne-Montrachet that lead the pack. The former bears a wonderful combination of richness with mineral complexities, the latter are sometimes broader and more open, although both are lovely, and words cannot really do them justice. Nearby are the villages of St-Romain, St-Aubin, Santenay and Auxey-Duresses. All are responsible for some value Burgundy. 
The appellations of the Côte de Beaune are as follows:
Grands Crus: As with the Côte de Nuits, such wines are not required to bear the village name. The Grands Crus are as follows:
Aloxe-Corton: Corton (the largest Grand Cru in Burgundy, with a number of subdivisions, eg Corton-Bressandes), Corton-Charlemagne.
Puligny-Montrachet: Montrachet, Bâtard-Montrachet, Chevalier-Montrachet, Bienvenues-Bâtard-Montrachet.
Chassagne-Montrachet: Montrachet, Bâtard-Montrachet, Criots-Bâtard-Montrachet.
As with the Côtes de Nuits, some vineyards lie in more than one village. Here, the Grands Crus Montrachet and Bâtard-Montrachet lie in both Puligny and Chassagne-Montrachet. Most villages of the Côte de Beaune have no Grands Crus.
Premiers Crus: As with the Côtes de Nuits, these are too numerous to name. As with Chablis and the Côtes de Nuits, a wine blended from several such sites will be labelled as Premier Cru, whereas a wine from an individual vineyard will bear the vineyard name, eg Pommard Premier Cru Les Petits Epenots.
Village Wines: The villages of the Côte de Beaune are Ladoix, Pernand-Vergelesses, Aloxe-Corton, Savigny-lès-Beaune, Chorey-lès-Beaune, Beaune, Pommard, Volnay, Monthelie, St-Romain, Auxey-Duresses, Meursault, Blagny, Puligny-Montrachet, Chassagne-Montrachet, St-Aubin and Santenay. Blagny is a small hamlet close to the Premier Cru vineyards of Meursault.
Sub-Village Appellations: These include Côte de Beaune Villages (may be applied to declassified wine from fourteen villages of the Côte de Beaune not including Aloxe-Corton, Beaune, Volnay or Pommard), Bourgogne Hautes Côtes de Nuits (applies to a large number of communes to the west of the Côte d’Or), and basic Bourgogne. There is also the confusing appellation Côte de Beaune, which refers to wines from the commune of Beaune not deemed worthy of the appellation Beaune.
The Côte d’Or – My top wines. As many producers have vineyards in so many different sites, I have grouped together the good names in Burgundy here. This is a personal list (in alphabetical order), so it doesn’t include great but hardly affordable domaines such as Romanée-Conti. My list of top estates and producers includes Domaine d’Arlot, Simon Bize, Robert Chevillon, Bruno Clair, Michel Colin-Deléger, Drouhin, René Engel, Faiveley, Jacques Gagnard-Delagrange, Jean-Marc Blain-Gagnard, Richard Fontaine-Gagnard, Jean Grivot, Hudelot-Noëllat, Jadot, Jaffelin, Henri Jayer, Leroy, Méo-Camuzet, Albert Morot, Daniel Rion, Domaine des Perdrix, and Etienne Sauzet.