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Choose the Interface Language English. The character and quality of Grenache Blanc wines can vary wildly, depending on growing conditions.
It ranges from full-bodied, low acid, generously alcoholic, and under-flavored in hot, dry regions to light, fine-boned, juicy, and pretty when both ripening and yields are carefully managed. In Chateauneuf-du-Pape, its character lies between those extremes.
It provides more acidity than some of the other varieties common there, but is still voluminous on the palate. Aromas lean toward orchard fruits, occasionally with floral highlights. Clairette is a leisurely ripener, so it works well in the hot, dry situations that lead Grenache Blanc astray.
It adds weight and alcoholic richness to Chateauneuf-du-Pape blends, white and red, without being obtrusive from a flavor perspective. Roussanne can make compelling wines on its own, but is more often a factor in blends. It offers acidity, dry extract from the grape pulp which contributes light, tannin-like structure, and generous body.
Like the varieties above, Roussanne has an orchard fruit and flowers personality. But it also offers compelling side notes such as honey, almond, and even coffee. Roussanne ages well, which adds to its value both standalone and in white or red blends.
The aging curve is unique though. The wine is very good when young, then disappears for awhile only to come back strong several years later.
This variety, origin unknown, is another heat-tolerant grape. Its character is mild, but the high acidity adds life and brightness to blends.
Varietal Bourboulenc wines are exceptionally rare. Irrigation is generally prohibited during the growing season. It may be allowed in drought years, but only twice per season and only with special permission.
No mechanical harvesting is allowed. Everything must be by hand. Grape sorting is mandatory. The wines of Chateauneuf-du-Pape, red or white, are almost always blends. Minimum allowable alcohol is Blend percentages are not regulated by the AOC. However, any blending of white grapes into red must be done before fermentation. However, non-barrel oak is not allowed. In other words, oak powder, chips, cubes, and hanging staves are prohibited.
Chaptalization is also illegal. Winemakers have flexibility on other techniques. They may or may not include stems in the fermentations. The cap may be managed with either punch down or pump over.
Stainless steel, concrete, epoxy, and oak vessels are all allowed and in a wide range of sizes. The rest is sold through negociants or as bulk wine. There is vintage variation in Chateauneuf-du-Pape. Some vintages are riper than others, but as the climate warms, even the lower ripeness years produce compelling wines. Vintages have more of an effect on yield—due to bad weather during flowering and fruit set or late-season hail—than on quality.
And, as with other world-class wine regions, top producers will not damage their brand by shipping inferior wine. The character of Chateauneuf-du-Pape wine varies widely by producer. He also addresses value. While the top wines have gone up in price quite a bit, the best bottles in Chateauneuf-du-Pape are easily 5x less expensive than those from many other famous regions.
As in most regions, no rule-of-thumb with respect to aging is true across the board. Any of the wines can be consumed upon release. You may lose out on potential development. You may need to decant the wine or let it open in the glass for some time, to maximize aromatics and soften the texture. But none of them are so tannic that they are unapproachable. I raised an eyebrow and a glass. Once wine is opened it immediately starts to interact with the air and its flavours and aromas change.
They can keep up to five days. Fuller bodied whites last a little less, maybe up to three days. A small bottle of prosecco can be a perfect pick-me-up on a school night.
First up, a bottle of red. Hey, less of the history lesson. Does this wine float my boat?
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