Grapes are one of the most finicky fruit to grow. They need just the right soil, amount of water and sunlight, and ideal temperatures; if any of these factors are off the grapes become flabby or tart, and the magic attained when opening a perfect bottle is lost. This is why climate change is fast becoming such a monumental issue within the world of wine.

The Beginning of the End?

But don&rsquo;t worry, it isn&rsquo;t all fire and brimstone. Cooler regions are actually thriving. In the past, wine production could occur only within the latitudes of 30 and 50 degrees. Southern England lies around 52 degrees, north of that traditional latitude window and once thought too cold for grapes to fully ripen. As temperatures rise, however, English wine production has been increasing with the introduction of first class sparklers from producers like Nyetimber and Chapel Down. And why not? There is an abundance of white, chalky soil in certain parts of southern England, the same soil so coveted in Champagne. The English use the same three grape varieties (Chardonnay, Pinot Noir, Pinot Muenier) as their French counterparts to the south, as well as the same traditional method for wine production. English sparklers tend to have a little more orchard fruit and rustic qualities, but the top producers can spar with the best of them.

Champagne, on the other hand, once considered very cold and continental, only declared vintages in the best years when their grapes received ample sunshine to fully ripen. Global warming has brought an abundance of vintage worthy years, but there is now danger that the pendulum will swing too far in the other direction. If it continues to warm in this region, there is danger that the grapes will become flabby, losing the crisp, brioche-like minerality that Champagne is so known for. The solution is still up in the air, but a lot of producers have started setting up shop in new regions; the classic Taittinger in England and Roederer in Anderson Valley, California. Other previously too cold regions, like Norway and Denmark, are also getting into the wine game, which could result in exciting new varieties and styles.

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Wine Production is Looking Up

For those who can&rsquo;t expand north or south, production is starting to look up&hellip; literally. In Argentina, producers are pushing to new heights with vineyards in Salta planted at up to 11,000 feet. These grapes still receive sun and heat during the day, but benefit from a greater diurnal shift, the difference of temperature between day and night. Higher altitudes mean cooler temperatures at night which give the grapes time to rest, ripen more slowly, and keep that fresh acidity that is so important to great winemaking.

Washington producers are also starting to push upward with regions like Walla Walla Valley experimenting with heights of 3,000 feet. The wines are refined, with silky tannins and lush fruit. The alcohol per glass in Washington wines hovers closer to 14 percent, a welcome quality when so many Napa wines are sitting at up to 15.5 percent! This is because the hotter it gets the more the grapes ripen and the more sugar they contain. When the yeast eats the sugar it produces alcohol, hence more sugar equals higher alcohol after fermentation. One solution is to pick the grapes earlier in September instead of October when they aren&rsquo;t as ripe, but without that extra hang time there is a risk of picking a less complete, complex grape.

The New Grapes on the Block

What if a producer can&rsquo;t move north or upwards? One solution: introduce new grape varieties that can stand up to warmer weather. Bordeaux has a long history and reputation for Cabernet Sauvignon, Merlot, and Cabernet Franc (Malbec, Carmenere, and Petit Verdot are also allowed in red wine). These have been the go-to grapes that made this region infamous. The French also take pride in tradition, so it&rsquo;s an indication that things must really be warming up for them to consider change. For the first time in hundreds of years, new red grape varieties are allowed in small proportions to help producers adapt to climate change.

The new red grape varieties are Arinarnoa, Castets, Marselan, and Touriga Nacional. Arinarnoa is a cross (when two grapes of different pedigree cross pollinate) between Tannat and Cabernet Sauvignon created in France in 1956. Castets is a rare grape variety originating in southern France. Marselan was developed in 1961 from crossing the grapes Cabernet Sauvignon and Grenache. Touriga Nacional is from the Douro region of Portugal and often used for port. All these grapes have something in common, they are late ripening, often smaller berried and thicker skinned; perfect for warmer temperatures and retaining structure and acidity. French law states that these new grapes can make up no more than ten percent of the wine blend, and the results will be reevaluated after ten years. Stay tuned for its progress.

Looking to the Future

The good news is that wine is an ancient tradition that isn&rsquo;t going away any time soon. Scientists and agriculturalists continue to study both climate and fruit to develop solutions. More and more farmers are developing sustainable and biodynamic practices to rejuvenate the land. And we, as consumers, have more opportunities to buy local to reduce our carbon footprint. So whether you&rsquo;re looking up, to the north, or trying something new, keep enjoying a great bottle of wine. I believe that&rsquo;s one thing that will always good for the planet&hellip; and the soul.

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Grapes are one of the most finicky fruit to grow. They need just the right soil, amount of water and sunlight, and ideal temperatures; if any of these factors are off the grapes become flabby or tart, and the magic attained when opening a perfect bottle is lost. This is why climate change is fast becoming such a monumental issue within the world of wine.

Climate Change and the Future of Wine

Wines from grapes grown in higher altitude areas with cooler climate has become quite the trend recently. This specific growing environment gives intense flavor but elegance and freshness to the final wines. To highlight and champion these conditions more and more winemakers are starting to use alto as a marketing and labelling term to show their grapes were grown in high altitude vineyards.

Decoding the wine label: Alto

Brut is a word often seen on labels for different kinds of sparkling wine. As you may have discovered when drinking these wines, it indicates that the wine is dry, meaning there is no perceived sweetness in the wine. But how about Extra Brut or Dry, what do they mean and are they the same as Brut?

Decoding the wine label: Brut

Semi-sweet Riesling, a type of wine falling out of style. It’s a shame, since these wines are perfect to pair with flavorful cuisines like Asian or Mexican, or simply drink as they come under the summer sun. The higher level of sugar left in the wine also means that the alcoholic fermentation was stopped before finishing, providing a wine with lower alcohol level and therefor easier grabbing a second glass of.

Decoding the wine label: Spätlese

Have you ever heard the word Xinomavro? Most have not. It is however a word on many sommeliers’ lips today, as it happens to be considered the grape variety with the highest quality in Greece, and one that is trending at the moment. The fact that Greece have been making wine for a long time comes as no surprise, but they have never exported an amount to make sure wine lovers around the globe tried it. With the growing wine tourism many have discovered these wines and are serving them in wine bars and restaurants in many countries today.

Decoding the wine label: Xinomavro

Chianti Classico, Valpolicella Classico, Soave Classico… Why do all these Italian wine regions have the Classico addendum and what does it mean? What is the difference for wines labeled as Classico?

Classico is a wine term in Italy seen on a few wine labels and it indicates that the wine’s from the historic center of the region, the heart. Using Chianti and Chianti Classico and their Sangiovese-based red wines as an example, Chianti is a rather large wine district within the Tuscany region. Chianti Classico is located withing Chianti as the central part and the one that originally existed. Back then this smaller region was actually called Chianti, but as the region grew the quality of the wine plummeted and the well-known characteristics of these red wines were watered down. The reputation took a hit and sales diminished. Eventually this led to the creation of Chianti Classico, which would be drawn from the original Chianti borders to recover the typicity of these wines. Today the quality of both Chianti and Chianti Classico have risen a lot due to modern techniques and knowledge about pruning, planting and temperature control in the winery.

Decoding the wine label: Classico

In the rarefied world of fine wine, where bottles can command prices equivalent to luxury cars, authenticity is everything. Laurent Ponsot's gripping memoir "FBI: Fake Bottle Investigation" reads more like a high-stakes thriller than a traditional wine book, chronicling his relentless pursuit of one of the wine world's most infamous counterfeiters, Rudy Kurniawan.

From Burgundy's Vineyards to the FBI's Most Wanted: A Winemaker's Quest for Justice

Chablis – one of the more popular styles of wine today and a region known by many. Most are familiar with the word Chablis and the light, fresh white wine with a touch of minerality it brings. Even though it’s a renowned wine, few knows what it really is.

Decoding the wine label: Chablis

Many grape varieties around the world of wine have names local to the region or country they’re grown in, even though they’re exactly the same. The most famous example would be Syrah in France where the same grape is named Shiraz in Australia. Another variety with two names is Pinot Grigio, or Pinot Gris.

Decoding the wine label: Pinot Grigio

Have you ever seen the term sur lie on a wine label? It’s not a grape and not a wine region, but a winemaking method used to give certain styles of white wine a rounder texture and a more complex flavor profile.

Decoding the wine label: Sur lie

Porto

Michaela Quinlan, certified sommelier, and Robert Tas visit the modern Mediterranean restaurant Porto in Boston. 

Wine List Review of Porto, Boston

Michaela Quinlan

Porto

Music Intro:

RT: Hello and welcome to CorkRules!&nbsp;

A podcast where, in each episode,&nbsp;we will review a wine List from your favorite restaurants. I&rsquo;m your host Robert Tas along with Michaela Quinlan, certified sommelier.

Hello Michaela,&nbsp;it&rsquo;s great to be back together for another episode.

MQ: Hi Robert!

RT: Before we jump in, let&rsquo;s talk about CorkRules.

We created CorkRules to demystify wine lists because we know from experience, that sometimes when we get that list handed to us, well&hellip; it can be intimidating, and even a little daunting.

Our aim is to help prepare you to navigate that list, find those hidden gems, or value wines or that special bottle that will take your dining experience over the top.

RT:&nbsp;So, sit back and listen as we review your favorite wine list.

RT: Today we are talking about Porto. Head to Boston&rsquo;s Back Bay for a trip to the Mediterranean. Come enjoy coastal Italian fare prepared by a James Beard Award winning chef. &nbsp;

Michaela, I can&rsquo;t wait to hear what do you think of their wine list?

MQ: Porto&rsquo;s wine list consists of unique and classic varietals that make perfect companions to their incredible dining menu. We hope you enjoy today&rsquo;s selections.

RT: That&rsquo;s really great, as you looked at the list did you see anything jump out at you?

MQ: A favorite varietal that caught my eye was the 2020 Santo Winery, Assyrtiko from Santorini, Greece. The light to medium body of this white wine, along with the bright acidity, white floral nose, notes of tangerine, ripe pear, and lime zest with a mineral finish make this wine a wonderful aperitif, or to pair with shellfish and light fish.

RT: That is for sure unique. Did you find any others that caught your eye right away?

MQ: I have been noticing a number of wine lists that feature a special section for Super Tuscan wines. Super Tuscan is often a blend of Cabernet Sauvignon and Sangiovese from Tuscany. One to consider is the 2019 Castellare, Poggio alla Guardia from Tuscany. This highly rated red wine also has a bit of Merlot in the blend which only adds to the rich, ripe plumb, ripe blackberries, cassis, smoke, and leather with notes of cocoa on the mineral finish. Consider this red when pairing with charcuterie or herbed proteins.

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RT: So Michaela, their list seems to have lots of range but was there anything that you would say is a &ldquo;must-try&rdquo;?

MQ: A must try is the 2020 Pacher Hoff, Muller Thurgau, from Varna, Italy. Northern Italy does an excellent job producing this more notably German or Austrian grape variety. The Muller Thurgau features aromas and flavors of citrus, white flowers, elderberry, green apple, and tangerine. This bottle is dry, however, Mueller Thurgau can also be produced with medium sweetness. Pair with lighter fare and spicy dishes.

RT: These are some great calls.

So, you know I&rsquo;m getting thirsty and will need to order a bottle with my dinner, where would you guide us?

&nbsp;MQ: A wine to consider to pair with richly sauced and savory dishes would be the always highly rated Michele Chiarlo Reyna Barbaresco from the Piedmont in Italy. This dry, full bodied red wine made from the Nebbiolo grape features aromas and flavors of ripe, red cherries, rose petals, ripe raspberries, with notes of tobacco and violets on the smooth finish.

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RT: Ooh, Terrific.

Michaela, speaking of price, sometimes people have a budget in mind.&nbsp;Any other great value wines you&rsquo;d point us to?&nbsp;

MQ: A wonderful sparkler that I was happy to see on the list is the 2016 Argyle Brut from the Willamette Valley of Oregon. This blend of Pinot Noir, Chardonnay, and splash of Pinot Meunier, results in a fresh, dry sparkler featuring ripe green apple, lemon zest, and brioche. A perfect way to begin your dining experience, or to pair with cheese, shellfish, or any fried dishes, all for an excellent price.

RT: That sounds great. What is your other value selection?

MQ: As a fan of Rhone blends, I am always excited when I spot that stand-out quality/value wine. Consider the 2019 Chateau Saint Cosme, Cotes du Rhone from the Rhone Valley of France. This organic blend of Syrah, Grenache, and Mourvedre makes a perfect companion to the Mediterranean spices on the menu. Notes of black pepper, thyme, sage, ripe blackberries, with soft tannins and a mineral finish make this wine a can&rsquo;t miss.

RT: Now Michaela, what if I have a big client dinner or special occasion where I want to take it up a notch?

&nbsp;MQ: If you are looking for a bold, complex, stand-out vintage, consider the 2012 Chateau La Garde, from Pessac-Leognan in Bordeaux, France. This exceptional blend of 65% Cabernet Sauvignon and 35% Merlot will certainly add to the pleasure of your dining experience. The classic aromas and flavors of ripe blackberries, cassis, earth, leather, graphite, and rich, round tannins truly make this wine a perfect companion to richly herbed and sauced proteins, and special occasions.

RT: Michaela Thank you so much for all your great suggestions and helping us navigate Porto&rsquo;s wine list. I can&rsquo;t wait to go try them myself. &nbsp;

To our audience, thank you all for joining us here on CorkRules.

If you would like us to review one of your favorite restaurants, please send us email to: <a href="mailto:Info@corkrules.Com">Info@CorkRules.Com</a> or visit our web website where we have a request form available and we will do our best to get it in the queue as quickly as possible.

We are looking forward to being with you on another CorkRules episode soon. In the meantime, please check out our website for other episodes of your favorite restaurant wine lists.&nbsp;

And finally, drink what you love and please make sure you drink responsibly.

Thank you.

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End

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BRAT

Bocca di Lupe

Gap Weekend: A Film Shoot in Wine Country

Alba Restaurant

Alba

10 Greek Street

L'Auberge Chez Francois

Andrew Edmunds

Salt Seafood and Oyster Bar

Matteos Ristorante Italiano

Matteo's

Peirano Estate is a historic winery located in the heart of the Lodi AVA. They are known for producing high-quality, estate-grown wines that showcase the unique terroir of the region.

Upscale chain for aged prime beef, seafood & other traditional steakhouse fare in a clubby space.

Eddy V's Prime Seafood Restaurant

The View

Il Capriccio

Clarity

Bellissimo Restaurant

Bellissimo

Sandbar

Mirabelle Restaurant & Tavern

Mirabelle at Three Village Inn

homepage

CorkRules application allows you to discover wines at your favorite restaurants, learn with friends and be confident with price transparency. Order wine with confidence at restaurants and retailers. Get personalized recommendations. #DrinkWhatYouLove

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