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Posts tagged ‘Cabernet Sauvignon’

What Kind of Wine Taster Are You?


Know what you like in a wine? Tim Hanni explains why in his new book.

© Fotolia/Tim Hanni | Know what you like in a wine? Tim Hanni explains why in his new book.

Master of Wine Tim HanniHanni claims Gary Vaynerchuk's palate is to blame for his mother's morning sickness

© Erik KastnerHanni’s four types are Tolerant, Sensitive, Hyper Sensitive, and Sweet.There are four vinotypes, according to Hanni

© Tim Hanni | There are four vinotypes, according to Hanni* “Why You Like the Wines You Like,” by Tim Hanni, is published by New Wine Fundamentals at $24.95.

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Parker’s Perfect Napa Dozen


5 Main Types of Dessert Wine


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Skip the heavy dessert option for something that will make your mouth twinkle. Dessert wines are meant to be enjoyed in small glasses and treasured like a glass of Scotch. Learn about the 5 major styles of dessert wine, from delicately fizzy Moscato d’Asti to rich brooding vintage Port.


Dessert Wine Basics Sweet wine is produced with extra sweet wine grapes. In order to make them sweet, the fermentation is stopped before the yeast turns all the natural grape sugar into alcohol. There are several ways to stop the fermentation, including super-cooling or adding brandy to wine. Both methods create an environment where yeast won’t survive. While there are hundreds of different types of dessert wines available in the market, most fall into 5 main styles. This guide outlines the 5 styles and includes examples of each.

Types of Dessert Wine Guide

Most dessert wines can be categorized into 5 styles: Sparkling, Light & Sweet, Rich & Sweet, Sweet Red and Fortified.

Throughout this guide you’ll notice that some wine grapes are used for dessert wines more than others. There are two reasons for this: one is historic – the grapes have been used for sweet wines for centuries – The other is physiological – the grapes have inherent sweetness in their natural aromas making them perfect for sweet winemaking.


An example of these types of wine grapes is Muscat Blanc. This wine grape is around 1500 years older than the more en vogue Cabernet Sauvignon.



Sparkling Dessert Wine


Sweet Sparkling Wine Types
The sensation of bubbles and high acidity in most sparkling wine makes them taste less sweet than they actually are. When you taste more of the different varieties, you’ll notice certain grape varieties smell sweeter (and thus taste sweeter) than others. For instance, if you try a Demi-Sec traditional Champagne (which is usually a blend of Chardonnay and Pinot Noir) it will taste less sweet than a Demi-Sec Sparkling Moscato even though both may have the same amount of sugar.


Brut Champagne Sweetness Levels
Find out about Champagne sweetness


When looking for sweet dessert wine Champagnes and other bubbly wines, keep your eyes peeled for these words on the label:


  • Demi-Sec* (‘off-dry’ in French)
  • Amabile (‘slightly sweet’ in Italian)
  • Semi Secco* (‘off-dry’ in Italian)
  • Doux (‘sweet’ in French)
  • Dulce (‘sweet’ in Italian)
  • Moelleux (‘sweet’ for some French wines)
    *not to be confused with ‘Sec’, ‘Sekt’ or ‘Secco’ which is the term for ‘Dry’ in French, German and Italian, respectively



Lightly Sweet Dessert Wine


Lightly sweet still white wines
Lightly sweet wines are refreshingly sweet; perfect for a hot day. Many of these sweet wines pair well with spicy foods like Indian and Southeast Asian cuisine. Light sweet wines are meant to be enjoyed at their freshest although some examples, such as Riesling, age well.


Expect these wines to be exploding with fruit flavors and well suited for fruit-based and vanilla-driven desserts. For instance, consider Gewürztraminer: this wine is known for its lychee and rose petals aromas. A Gewürztraminer might pair well with a pear and kiwi tart.


  • Gewürztraminer
    A highly floral wine with moderate alcohol that’s commonly found in Alsace, Alto-Adige (Italy), California and New Zealand.
  • Riesling
    Available in both dry styles (common in Australia, Alsace and the US) as well as sweeter styles more commonly available from Germany. A wine with high natural acidity which helps cut the sweet taste.
  • Müller-Thurgau
    A less common variety also from Germany and found in parts of Oregon that has floral aromas with slightly lighter acidity. Classic porch wine and well-loved with sausages.
  • Chenin Blanc
    Chenin Blanc is commonly made in a sweeter style in the US and it’s also produced in large amounts in South Africa and the Loire Valley of France. Pay attention to labels when buying Chenin Blanc because many South African and French producers create dry versions that taste more similar to Sauvignon Blanc.
  • Viognier
    (specifically Condrieu from the Rhône Valley)





Richly Sweet Dessert Wine


Richly Sweet non-fortified dessert wines
Richly sweet wines are made with the highest quality grapes in an unfortified style. Many of these wines can age 50+ years because sweetness and acidity preserve their fresh flavor. Some of these wines are historically important including Hungarian Tokaji (‘toe-kye’) which was loved by the Tzars of Russia; South African Constantia which was an obsession of the Dutch and English; and French Sauternes which was loved by Americans in the early 1800′s.


There are several ways to produce richly sweet dessert wines and you can understand them better by how they’re made.


Late Harvest

Late harvest means exactly what it’s called. As grapes hang on the vine longer in the season they become even sweeter and more raisinated, resulting in a wine that has a higher residual sugar (or alcohol, depending on how long you let it ferment). In Alsace this style is called “Vendage Tardive” and in Germany it is called “Spätlese”. There are many late harvest wines in the US which are sold as dessert wines and typically have around 15-17% ABV.

Noble Rot

Noble rot is a type of spore called Botrytis cinerea that rots fruits and vegetables. While it sounds and looks disgusting it adds a unique and highly sought-after flavor of ginger and honey in wine. There are many wines made from ‘noble rot’ grapes including:

  • Sauternes, Barsac, Cadillac and Monbazillac
    are French Appellations in and around Bordeaux that use Sémillon, Sauvignon Blanc and Muscadelle to make a golden-hued sweet wine.
  • Tokaji
    is a wine from Hungary made with botrytis Furmint grapes that are rated in different levels of sugar, from 3-6 Puttonyos (6 is the sweetest and most expensive).
  • Auslese, Beerenauslese and Trockenbeerenauslese Riesling
    In the German Pradikat system (a sweetness labeling system), Auslese is the first level with a higher proportion of botrytis-affected grapes. Besides being sweeter than the lower level ‘QbA’ and ‘Kabinett’ German Rieslings, they also tend to have higher alcohol.

Straw Mat

Grapes are laid out on straw mats to raisinate before being pressed into wine.

  • Italian Vin Santo
    is made with Trebbiano and Malvasia grapes and has rich nutty date-like flavors. There are several styles of Vin Santo made throughout Italy.
  • Italian Passito
    Another straw wine made with several different kinds of grapes, both white and red. For instance, Passito di Pantelleria is Muscat-based and Caluso Passito is made with the rare grape Erbaluce from Piedmont.
  • Greek Straw Wines
    Greece also produces Vinsanto which is made with high-acid white Assyrtiko grapes; Samos is a sweet wine made from Muscat grapes; and Commandaria is a sweet wine from Cyprus that dates back to 800 B.C.E.
  • German Strohwein/Austrian Schilfwein are increasingly rare sweet wines made from Muscat and Zweigelt grapes in Austria and Germany.
  • French Vin de Paille Most notably from the Jura region of France, which is adjacent to the alps, these Vin de Paille are produced using Chardonnay and ancient Savagnin grapes.

Ice Wine (Eiswein)

True ice wine is extremely rare and expensive for two reasons: 1) it only occurs in bizarre years when a vineyard freezes and 2) ice wine must be harvested and pressed while the grapes are still frozen (usually in the middle of the night). Ice wines are commonly produced in cold regions like Canada, Germany and Switzerland where the aforementioned prerequisites can be met. Most ice wines are made with Riesling or Vidal grapes although anything, even Cabernet Franc, can be used to produce an ice wine. You’ll find them to be honeyed and richly sweet, similar to a ‘noble rot’ wine.



Sweet Red Wine


Sweet Red Wine Types of dessert wines
Sweet reds are on decline except for cheap commercial production. However, there are still a few well-made historically interesting sweet reds worth trying. The majority of these awesome sweet red wines are from Italy using esoteric grapes.


  • Lambrusco
    A region producing a refreshing bubbly wine in both dry and sweet styles. Since it’s a sparkling wine, it will have a yeasty undertone along with raspberry and blueberry flavors. Sweet versions are labeled as “Amabile” and “Dulce”.
  • Brachetto d’Acqui
    A still and bubbly red or rosé wine made with Brachetto grapes from the Piedmont region. Famous for its floral and strawberry aromas as well as its affinity to pairing with cured meats.
  • Schiava
    A rare variety from Alto-Adige that is nearly wiped off the map. Smelling sweetly of raspberry and cotton candy while being refreshing and only a touch sweet.
  • Freisa
    Once one of the great red varieties of Piedmont, Freisa is related to Nebbiolo with lighter tannins and floral cherry notes.
  • Recioto della Valpolicella
    Made in the same painstaking process as Amarone wine, Recioto della Valpolicella is lush, bold and rich.
  • Late Harvest Red Wines
    There are many red dessert wines in the US made with grapes such as Zinfandel, Mourvedre, Malbec and Petite Sirah. These wines explode with sweetness and heightened alcohol content.



Fortified Wine


Fortified wines are made when grape brandy is added to a wine and can either be dry or sweet. Most fortified wines are higher in alcohol content (about 17-20% ABV) and have a longer shelf life after they are opened.



Port wine is made in the Northern part of Portugal along the Douro river. The wines are made with dozens of Portuguese traditional grapes including some of the most famous: Touriga Nacional, Touriga Franca and Tinta Roriz. The grapes are collected and fermented together in open tanks where the grapes are stomped daily as the wine begins to ferment. At a point in the fermentation, the wine is strained and blended with a neutral grape spirit (with nearly 70% ABV) that stops fermentation and creates the fortified wine. After this process, there are a series of winemaking steps that lead into the different styles listed below.

Full Article on Types of Port Wine
  • Ruby & Crusted Port (sweet)
    This is an introductory style of Port wine that tastes of freshly minted port and is much less sweet than Tawny Port.
  • Vintage & LBV Port (sweet)
    LBV and Vintage Port are made in the same style but LBV are designed to be enjoyed in their youth (due to the style of cork enclosure) and vintage Ports are meant to be aged about 20-50 years before drinking.
  • Tawny Port (very sweet)
    The process of aging a Tawny Port happens at the winery in large wooden casks and smaller wooden barrels. The longer the Tawny Port ages, the more nutty and figgy it becomes. A 30-40 year Tawny is the best.
  • Port-Style Wines a.k.a. Vin Doux Naturel (sweet)
    Port can only be made in Portugal although many producers all over the world make port-style wines such as Zinfandel ‘Port’ or a Pinot Noir ‘Port’. We refer to these wines as vin doux naturel(see below).


Sherry comes from Andalusia, Spain. The wines are made using Palomino, Pedro Ximinez (a grape, not a person) and Moscatel grapes. Wines are produced using varying amounts of the three grapes and are purposefully oxidized so that they develop nutty aromatics.

  • Fino (dry)
    The lightest and most dry of all the Sherries with tart and nutty flavors.
  • Manzanilla (dry)
    A specific style of Fino Sherry from a more specialized region that’s even lighter than Fino.
  • Palo Cortado (dry)
    A slightly richer style of sherry that is aged longer producing darker color and richer flavor. These wines are typically dry but will have fruit and nut aromas with salinity.
  • Amontillado (mostly dry)
    An aged sherry that takes on nutty flavors of peanuts and butter.
  • Oloroso (dry)
    A very aged and dark sherry that has higher alcohol content due to the evaporation of water as the wine ages. This is more like the scotch of Sherry.
  • Cream (sweet)
    A sweet style of Sherry made by blending Oloroso with Pedro Ximinez Sherry.
  • Moscatel (sweet)
    A sweet sherry with fig and date flavors.
  • Pedro Ximinez (PX) (very sweet)
    A very sweet sherry with brown sugar and figlike flavors.


Madeira is a wine produced using up to 4 different grapes on the island in the middle of the Atlantic Ocean. Madeira is very unlike other wines because, in order to produce it, the wines undergo a heating and oxidation process – techniques that would traditionally ‘ruin’ a wine. The result is a rich fortified wine with walnut-like flavors, salinity and an oiliness on the palate. Because of the 4 different grapes used, Madeira range from dry to sweet making them work well alongside a meal or even as a pre-dinner drink.

  • Rainwater & Madeira
    When the label just says “Madeira” or “Rainwater” assume that it’s a blend of all 4 grapes and somewhere in the middle in terms of sweetness.
  • Sercial (dry)
    Sercial is the driest and the lightest of all the grapes in Madeira. These wines will have higher acidity and be dry with notes of peaches and apricot. It’s not too uncommon to see Sercial Madeira aged for 100 years.
  • Verdelho (dry)
    Verdelho has citrus notes and will develop nutty flavors of almond and walnut with time.
  • Bual (sweet)
    Bual leans on the sweet side with notes of burnt caramel, brown sugar, fig, rootbeer and black walnut. It’s common to find 10 year old ‘medium’ (meaning: medium sweet) Bual Madeira although there are several well aged 50-70 year old Bual as well.
  • Malmsey (sweet)
    Malmsey Madeiras have orange citrus notes and caramel to their taste along with the oily oxidized nutty flavor.

Vin Doux Naturel (VDN)

Vin Doux Naturel are made in a similar style to Port where a base wine is created and finished with neutral grape brandy. The term vin doux naturel comes from France, but this classification could be used to describe a wine from anywhere.

  • Grenache-based VDN Typically from the south of France, such as Maury, Rasteau and Banyuls from Languedoc-Roussillon
  • Muscat-based VDN Muscat de Rivesaltes, Muscat de Frotignan, Muscat de Beaumes de Venise, Ruthernglen Muscat (Australia), Orange Muscat and Vin Santo Liquoroso (Italy).
  • Malvasia-based VDN mostly from Italy and Sicily such as Malvasia delle Lipari Liquoroso
  • Mavrodaphni From Greece, Mavrodaphni is a sweet red wine with many similarities to Port.


Alcohol Content in Wine and Other Drinks (Infographic)

wine folly



Where does wine stand in the spectrum of alcoholic drinks? While most people assume that beer is lighter alcohol than wine, this isn’t always the case. Let’s dispel some common misconceptions about beer vs. wine and other alcoholic drinks and see the wide variation of alcohol levels in beverages.

Alcohol Content in Wine (Infographic)


Alcohol Content in Wine, Beer and Liquor - infographic
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Original Source: Alcohol
Content in Wine | Wine Folly




Alcohol Content in different kinds of Beer, Wine and Liquor



  • 5-6.5% Moscato d’Asti
  • 7-8% German Riesling
  • 10.5-12% Most American, Austrian and Australian Riesling
  • 11.5-12.5% Lambrusco (sparkling red/rosé)
  • 12-13% Most Pinot Grigio
  • 12.5-13% Most Beaujolais
  • 12.5-13% Most Sauvignon Blanc
  • 13%-14% Most Pinot Noir and Red Bordeaux
  • 13.5% – 15% Malbec
  • 13-14.5%% Most Chardonnay
  • 13.5-14.5% Most Cabernet Sauvignon, Sangiovese and French Syrah
  • 14 – 15% Most Shiraz and American Syrah
  • 14.5% Sauternes (sweet white dessert wine)
  • 14- 15.5% Most Zinfandel
  • 14 – 15% Most Grenache
  • 15% Muscat (sweet dessert wine)
  • 15.9% Rombauer and Rancho Zabaco Zinfandel
  • 16% Mollydooker Shiraz
  • 17-21% Port, Madeira, Sherry, Other Fortified Dessert Wines
17-20% SAKE
21-35% SHOCHU
35-46% LIQUOR
  • 35-40% Gin
  • 35-46% Vodka
  • 40-46% Whisky, Scotch, Rum, Tequila


Calories in Wine vs Beer Infographic

Which is Better for me? Beer or wine?

See how the numbers match up when it comes to calories, carbohydrates and antioxidants.
Beer vs. Wine (infographic)


Guide to Zinfandel Wine

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Let’s take a closer look at both red and white Zinfandel wine and learn the secrets to picking out your favorite styles.

Why is White Zinfandel so popular?


White Zinfandel is often the very first wine someone tries. Today, close to 85% of the total Zinfandel production is White Zin! As much as wine snobs bash it, White Zinfandel offers everything a beginner might want:



At $5 a bottle White Zinfandels taste fine, but most lack the complexity to be compared to the red version of the same grape. Red Zinfandel wine can offer serious presence and sophistication.



Guide to Zinfandel Wine


How Red Zinfandel Tastes


The primary flavors of Zinfandel are jam, blueberry, black pepper, cherry, plum, boysenberry, cranberry, and licorice. When you taste Zinfandel it often explodes with candied fruitiness followed by spice and often a tobacco-like smoky finish.


How Red Zinfandel compares to other red wines


How Bold? Zinfandel is lighter in color than both Cabernet Sauvignon and Merlot. However, although a light-bodied red wine like Pinot Noir, Zin’s moderate tannin and high acidity make it taste bold. Generally speaking, most Zinfandel wines have higher alcohol levels ranging from about 14 – 17% ABV. Higher alcohol adds an oily texture and bigger, bolder body.


Did you know? Zinfandel is the only grape in the world with a festival dedicated to it? Find out more about the ZAP Zinfandel Festival

Guide to Zinfandel Wine

Zinfandel Food Pairing


Think curry spice. Since Zinfandel leans on the sweeter side of red wine, it’s a great pairing partner with spiced barbecue dishes and curry. Pro tip: Pick out the spices you taste in the wine and add them to your sauce.


Perfect Zinfandel Food Pairing
Pork tonkatsu is a Japanese dish served with a richly spiced curry sauce. The spicing and savory-sweet quality of this dish make it a perfect wine pairing partner with Zinfandel.


Katsu Curry Dish is perfect for Zinfandel

Pork Katsu Curry. A Japanese curry spiced dish perfect with Zinfandel. credit

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Meat Pairings


Try pairing with lighter meats including Quail, Turkey, Pork, Bacon, Ham and Veal. Zinfandel works well with Barbecue red meats and lamb.


Herbs Icon


Spices and Herbs


Ginger, Garlic, Rosemary, Curry, Turmeric, Cayenne, Clove, Nutmeg, Cinnamon, Vanilla, Cocoa, Black Pepper, Coriander, Fennel, and Saffron.


Soft Cheese Icon


Cheese Pairings


Look for hard and richly flavored cow’s and sheep’s milk cheeses such as Manchego, Bandage-wrapped Cheddar and Trentingrana.


Mushroom Icon


Vegetables & Vegetarian Fare


Use highly flavored vegetables to bring out the fruitiness in Zinfandel such as roasted tomato, red peppers, carmelized onion, roasted squash, apricot, peach, cranberry, spiced apple, and beets.



3 Tips to Buying Zinfandel Wine


Pay attention to ABV
Best trick when buying Zinfandel is to check the Alcohol by Volume (ABV). A lighter Zinfandel will have about 13.5% ABV whereas a bold and spicy Zinfandel will have around 16% ABV.
Who makes the best Zinfandel?
There are several sub-regions in California that make great Zinfandel. Currently, the most popular are Napa Valley, Dry Creek Valley (in Sonoma), Russian River Valley (in Sonoma) and Lodi.
Hot Tip! High Elevation
Look for Zinfandels from high elevation areas (such as Howell Mountain or El Dorado County). High elevation Zinfandels tend to have more savory intensity and richness.


Red Zinfandel (Primitivo) Wine Characteristics


FRUIT FLAVORS (berries, fruit, citrus)
Raspberry, Black Cherry, Blackberry, Blueberry, Black Currant, Black Plum, Raisin, Fig, Apricot, Cranberry Jam, Jammy/Brambly Fruit
OTHER AROMAS (herb, spice, flower, mineral, earth, other)
Licorice, Star Anise, Smoke, Black Pepper, Black Cardamom


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OAK FLAVORS (flavors added with oak aging)
Vanilla, Coconut, Nutmeg, Peach Yogurt, Mocha, Burnt Sugar, Coffee, Cinnamon, Clove, Tobacco, Fresh Sawdust
Medium – Medium High
Medium – Medium High
“Room Temperature” 62 ºF (17 ºC)
Grenache, Plavic Mali, Negroamaro, Blaufrankish (aka Lemberger), Sangiovese, Barbera, Counoise
Primitivo (Puglia, Italy), Crljenak Kaštelanski (Croatia) and Tribidrag (Croatia), Morellone (Puglia, Italy)
Zinfandel is sometimes blended to make a California red wine with Cabernet Sauvignon, Merlot and Syrah. In Italy, it’s not uncommon to find Primitivo blended with another local Puglia grape called Negroamaro.


Zinfandel Regions


Only 71,000+ acres of Zinfandel planted worldwide.


USA 50,300 acres
Paso Robles, Sonoma (Including Dry Creek and Russian River Valley), Napa Valley, Lodi (Central Valley, Modesto), Amador County (Sierra Foothills, El Dorado County)
Italy 20,000 acres


Το κόκκινο κρασί προστατεύει τα μάτια και την όραση


Πηγή: onmed.gr


Τα οφέλη του κόκκινου κρασιού για την καρδιά είναι γνωστά, όμως τώρα οι επιστήμονες υποστηρίζουν ότι προστατεύει και τα μάτια.

Οι ειδικοί δηλώνουν ότι τα οφέλη του κόκκινου κρασιού πηγάζουν από την υψηλή περιεκτικότητά του σε ρεσβερατρόλη.

Η ουσία αυτή βρίσκεται στη φλούδα του σταφυλιού και προστατεύει από τη μυϊκή φθορά των ματιών λόγω προχωρημένης ηλικίας

Παράλληλα, η ρεσβερατρόλη εμποδίζει την υπέρμετρη ανάπτυξη των αιμοφόρων αγγείων των ματιών. Η υπερβολική ανάπτυξη των αγγείων (αγγειογένεση) μπορεί να έχει σαν αποτέλεσμα τη μειωμένη όραση και την αποδυνάμωση των μυών του ματιού.

Τα προβλήματα αυτά δεν επιταχύνουν μόνο την εκδήλωση πρεσβυωπίας, αλλά μπορεί να αποτελέσουν και αιτία τύφλωσης.

Το κόκκινο κρασί δεν είναι η μόνη διατροφική συνήθεια που προστατεύει τα μάτια. Οι ειδικοί προτείνουν επίσης το μπρόκολο, το σπανάκι και τη λαχανίδα, καθώς η λουτεΐνη που περιέχουν ενισχύει τους μύες των ματιών.

Μια διατροφή πλούσια σε βιταμίνες (Α, C και Ε), λουτεΐνη, ζεαξανθίνη και λιπαρά οξέα προστατεύει τα μάτια από σοβαρές παθήσεις. Αυτά τα θρεπτικά συστατικά βρίσκονται στα φρούτα και τα λαχανικά με έντονο χρώμα, όπως το καλαμπόκι, το πορτοκάλι, οι πιπεριές και τα μανταρίνια.



Κρασιά Σκούρας, ο κόσμος της γεύσης, της γνώσης και της απόλαυσης!


Κρασιά Σκούρας, ο κόσμος της γεύσης, της γνώσης και της απόλαυσης!
Το οινοποιείο Σκούρας, το πιο in winery, bar & lounge στην Αργολίδα 
Η γη της Πελοποννήσου, πλούσια σε αρχαία μνημεία από το ένδοξο παρελθόν της, καλλιεργείται με αμπέλια για κρασί εδώ και πολλούς αιώνες. Η κεντρο-ανατολική πλευρά της Πελοποννήσου, όπου βρίσκονται οι Μυκήνες και η Επίδαυρος, είναι μια ευλογημένη αμπελοοινική περιοχή με βραχώδη εδάφη. Οι αυτόχθονες ποικιλίες που ευδοκιμούν στην Αργολίδα, την Κορινθία, τη Μαντινεία και τη Νεμέα είναι ο Ροδίτης, το Μοσχοφίλερο (λευκές ποικιλίες) και το Αγιωργίτικο (ερυθρή ποικιλία). Επίσης, καλλιεργούνται οι κοσμοπολίτικες ποικιλίες Chardonnay, Viognier, Cabernet Sauvignon, Cabernet Franc και Merlot, παράγοντας κρασιά με έντονα χαρακτηριστικά του terroir.

Τα τελευταία είκοσι τέσσερα χρόνια το Κτήμα Σκούρα (Μαλανδρένι Αργολίδας, πλησίον του Άργους) έχει δημιουργήσει ένα πειθαρχημένο, καινοτόμο και σοβαρό οινοπαραγωγικό δυναμικό. Απολαυστικά, καθημερινά κρασιά, πρωτοποριακή ανάμειξη, εμπνευσμένες εμφιαλώσεις, κλασική μέθοδος οινοποίησης γηγενών και κοσμοπολίτικων ποικιλιών, αξέχαστες και σπάνιες χρονιές, πολύ μικρές ποσότητες. Tο Κτήμα Σκούρα προμηθεύεται σταφύλια από δικά του αμπέλια, καθώς και από άλλους εξαιρετικούς παραγωγούς της περιοχής.

Όλα διαγράφουν την προσωπικότητα του Γιώργου Σκούρα. Παραγωγός, οινοποιός και «μαέστρος», ο Σκούρας δεν κάνει απλώς κρασί. Γεμάτος ενέργεια και ενθουσιασμό, πείρα και διαίσθηση, προσθέτει σε όλα τα προϊόντα του και σε όλες τις δραστηριότητες της οινοποιίας του μια δυναμική που ανανεώνεται, αναγεννιέται και αναζωογονείται με κάθε τρύγο.

Η ίδια δυναμική είναι ολοφάνερη και στις εγκαταστάσεις του Κτήματος, απέριττες, λειτουργικές και επισκέψιμες. Και εδώ η οινοδημιουργία συνεχίζεται, ακριβώς όπως και η ζωή. Γευθείτε, λοιπόν, και τις δημιουργίες και τη ζωή! Ο κόσμος του κρασιού αναγνωρίζει και βραβεύει κάθε νέα σοδειά από την Πελοπόννησο, και ειδικά τα κρασιά του Κτήματος Σκούρα, τα οποία, με το εξαίρετο στιλ και την αναλλοίωτη ποιότητα που τα διακρίνει, έχουν εξελιχθεί σε σύγχρονα ελληνικά κλασικά έργα.

Γεννημένος στο Άργος, ο Γιώργος Σκούρας μετέβη το 1980 στην Dijon της Γαλλίας, για να σπουδάσει πάνω στον τομέα της γεωργίας. Με αφορμή τη γνωριμία του με έναν παραγωγό της Βουργουνδίας, άλλαξε την κατεύθυνση των σπουδών του κι έτσι αποφοίτησε από το Πανεπιστήμιο της Dijon ως οινολόγος. Στη συνέχεια εργάστηκε σε διάφορα οινοποιεία στη Γαλλία, την Ιταλία και την Ελλάδα. Το 1986 ξεκίνησε το δικό του οινοποιείο στην Πυργέλα, ένα μικρό χωριό έξω από το Άργος. Το 1988 ο Σκούρας παρουσίασε πρώτη φορά τον “Μέγα Οίνο”, ένα πρωτοποριακό κρασί από Αγιωργίτικο και Cabernet Sauvignon. Το καινοτόμο αυτό κρασί από τότε αφήνει εποχή και άξια χαρακτηρίζει το brand Σκούρας, τόσο στην Ελλάδα όσο και ανά τον κόσμο. To 1996 ο Σκούρας έχτισε ένα λιτό οινοποιείο στην κοινότητα Γυμνό, μέσα στη ζώνη της Νεμέας, ενώ το 2004 το Κτήμα εγκαταστάθηκε στο οινοποιείο που χτίστηκε στο Μαλανδρένι, κοντά στο Άργος.

Το οινοποιείο Σκούρας, το πιο in winery, bar & lounge στην Αργολίδα, προσφέρει στους επισκέπτες φλερτ με λευκά, γνώσεις με ροζέ και χαλάρωση με ερυθρά. Τα αξιόλογα και διεθνώς διακεκριμένα κρασιά του οινοποιείου, η αργολική φιλοξενία, η τοπική κουζίνα και το εξειδικευμένο αλλά και εγκάρδιο προσωπικό μυούν τους επισκέπτες στον κόσμο της γεύσης, της γνώσης και της απόλαυσης. Όλοι οι οινόφιλοι γεύονται, γοητεύονται και απογειώνονται στο κελάρι και το bistro του οινοποιείου Σκούρας, γνωστού για τη μινιμαλιστική αρχιτεκτονική του.

Κτήμα Σκούρα
10ο χλμ Άργους-Στέρνας (περιοχή Μαλανδρένι)
Τηλ. 27510 23688, 63058


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Ιστορία του κρασιού από το Wine Folly The History of Wine


Wine has been with us since the dawn of recorded history. Let’s a take a look at how far we’ve come and what has been popular from the ancient times to the modern day. This History of Wine Timeline highlights some of the most notable wine moments.

Wine Timeline


History of wine timeline by Wine Folly


The Modern Era


Since so much has happened in the last 50 years in wine, we’ve added some additional notes about the modern era below:


  • 1964 Sangria introduced to the US at the World’s Fair in Seattle, WA
  • 1965 Box Wine invented in South Australia
  • 1972 First Corkscrews were used by Swiss winery called Hammel.
  • 1975 Zinfandel and Primitivo linked as the same (later confirmed by DNA profiling in 1994)
  • 1976 Judgement of Paris and first issue of Wine Spectator
  • 1980′s The Tonia Group begins to import vitas vinifera (Chardonnay, Cabernet Sauvignon) to India
  • 1982 Cork taint is identified as a wine fault.
  • 1983 Modern outbreak of Phylloxera in Napa
  • 1985 Austria is exposed for adding diethylene glycol, a poisonous substance, to wine. Although no recorded illness or deaths occurred, the scandal completely collapsed the Austrian wine market. One of the convicted Wagram winemakers, Karl Grill, proprietor of Firma Gebrüder Grill, committed suicide after being sentenced.
  • 1994 Chile discovers their ‘Merlot’ is actually the lost grape of Bordeaux called Carmenere. DNA profiling confirms in 1997.
  • 2005 Chateau Hansen in Inner Mongolia (the Gobi dessert) China opens
  • 2010 Most expensive wine ever auctioned – 1869 Lafite-Rothschild sold for $230,000
  • 2012 Wine Grapes comes out with 1368 ‘official wine grapes’
  • 2012 Penfold’s debuts 2004 Block 42: the world’s most expensive non-auction bottle of wine 2004
  • 2012 Christies has 1st online wine auction
  • 2016 $1 Billion “Wine City” to open in Yantai, China


Rioja Wine: From Crianza to Gran Reserva


Wine Folly



If you love the structure of Cabernet Sauvignon but the fruitiness of Grenache then you’ll love Tempranillo. It’s big wine with high tannin that will buddy up to any piece of rich meat. Tempranillo is a popular grape that grows everywhere, but its homeland is Spain. In Spain, the region famous for Tempranillo is Rioja. Unlike American wine, Rioja uses a system of qualifying their wines making it pretty easy to find what you like.


So how are the wines of Rioja classified? One of the primary qualifications between the different styles is oak-aging. Very basically: the more oak, the higher the quality level. Let’s take a closer look at the different types of red Rioja.


Rioja Wine Styles


Rioja Wine Classifications Crianza, Reserva, Gran Reserva

Rioja has a wine control board, called the Consejo Regulador DOCa Rioja, who inspects the quality of producers to ensure consistency. This is a benefit because wines from Rioja labeled ‘Crianza’ will have a similar taste profile. There are 4 different main styles of Rioja wine. The best way to taste the range would be to taste all 4 next to each other – perhaps a perfect excuse to host a wine tasting party.

Rioja Wine Classifications from the Consejo DOCa


4 Styles of Traditional Rioja Wine


Rioja formerly “vin joven”


Wines in their first or second year, which keep their primary freshness and fruitiness. –riojawine.com


Rioja used to be called “vin joven” which literally means “young wine.” Now when a wine is labeled ‘Rioja’ and it’s the base-model Tempranillo, they are baby Tempranillo wines without all the tannin (or the richness) of the other classifications. What they don’t have in structure they make up for in zippy fruit. Try this level of Rioja as a great example of the true varietal characteristics of Tempranillo wine.




A minimum of one year in casks and a few months in the bottle. For white wines, the minimum cask aging period is 6 months. –riojawine.com


Crianza is perhaps the most accessible level of Rioja wines, especially since most can be found for less than $15. At the Crianza level, the wines are most commonly aged in used oak, so the oak flavors are not as strong. The goal of Crianza is a high-quality daily drinking wine. It’s not too rich, but with Tempranillo’s natural high tannin it has quite a bit more body than Merlot. It’s like a great valued Cabernet Sauvignon.


Spain’s Wine Regions

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Selected wines of the best vintages with an excellent potential that have been aged for a minimum of 3 years, with at least one year in casks. For white wines, the minimum aging period is 2 years, with at least 6 months in casks. –riojawine.com


This is where Rioja tastes serious. At the Reserva level, winemakers often age their wines longer than the minimum and select better grapes. Many Rioja wine enthusiasts swear by Reserva level because they are a medium between super fruity Crianza and oakey-bottle-aged Gran Reserva.


Gran Reserva


Selected wines from exceptional vintages which have spent at least 2 years in oak casks and 3 years in the bottle. For white wines, the minimum aging period is 4 years, with at least one year in casks. –riojawine.com


The Gran Reserva level of Rioja experiences the most oak-aging. This gives Rioja wine the most tannin structure and age-worthy potential. What’s interesting about Gran Reserva is that most winemakers select the best grapes for this level and age them for as long as the wine needs. This means most of the new release Gran Reservas are around 10 years old or older when you first see them available. Gran Reserva Rioja are ideal wines to cellar up to 30 years.

Rioja Classifications and styles of wine

Different styles of Red, Rosé and Red Rioja wines. Taken at Don Jacobo



A Move Towards Modern Rioja


There’s a new style of winemaking happening in Rioja. Modern Rioja wines use more French or Hungarian oak (instead of American oak) to make a smoother and rounder wine – usually with less acidity. While these wines are often touted as lacking Rioja’s traditional earthiness, they are a growing category because of high ratings.


Need a few recommendations for modern styled Rioja producers? We enjoyed Vivanco , in Rioja Alta; Baron de Ley , in Rioja Baja and Izadi , in Rioja Alavesa.



Rioja Wine: In Depth


The Sierra Cantabria Mountains in Rioja Alta

A castle on a hill in front of the Cantabria Mountains in Rioja Alta.


Rioja is in North Central Spain. It’s about 2 hours drive from Bilbao in a valley along the Ebro River. The entire valley is moderated by the Sierra Cantabria, a small but jagged mountain range that stops clouds from coming into the Rioja valley. Besides wine, the area is known for its delicious tiny artichokes, white asparagus and piquillo peppers.


For wine, the area is split into 3 sections: there’s Rioja Baja, Rioja Alta and Rioja Alavesa (next to Alava). Most people will tell you that Rioja Alta and Rioja Alavesa are better than Rioja Baja but that’s not always the case. You can find great Rioja wines from all over, just pay attention to producer and vintage.


Rioja Wine Regions

Rioja Wine Regions Map


In Rioja Alta the temperatures are cooler and the elevation is about 300m higher than Rioja Baja. Because of the elevation and cool temperatures, wines from Rioja Alta have higher tannin and acidity than Rioja Baja – they also tend to be more elegant. The soils in parts of Rioja Alta have a lot of iron oxide giving them a red hue with a high proportion of clay.


Rioja Alavesa is next to the neighboring region Alava and also next to Rioja Alta. The wines in Alavesa are more similar to Rioja Alta. There are more rolling hills in these two regions and the best vineyards are on south facing slopes. Around Rioja Alta and Alavesa you can find many ancient fortified castles and monasteries on hilltops.


In Rioja Baja the vineyards are on the flatlands going towards the Ebro river. The soil is more consistent with mostly calcareous soils called Cascajo with stones from ancient floods. The wines from this region are more fruit-forward and the new wineries in the region focus on a richer style wine that’s rounder and more lush. You can still find the characteristic fig flavors in older wines from this region, but generally the wines form Rioja Baja are designed to drink right away.


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