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Alianca Vinho Verde PDF Print E-mail
Featured Wines - Whites

a picture of Alianca wine

By Pete Bressert, Balzac Wine Bar

Vinho Verde - Portugal

Vinho Verde is produced from grapes which do not reach great doses of sugar. Therefore, Vinho Verde does not require an aging process. Vinho Verde wines are now largely exported and are the most exported Portuguese wines after the port wine. The most popular variety in Portugal and abroad are the white wines, but there are also red and, more rarely, rosé wines. A notable variety of Vinho Verde is Vinho Alvarino, which is a special variety of white Vinho Verde; the production of Alvarinho is restricted by EU law to a small sub-region of Monção, in the northern part of the Minho region in Portugal. It has more alcohol (11.5 to 13%) than the other varieties (8 to 11.5%).
The current vintage produced one of the best vinho verdes ever with luscious flavors of lemon meringue pie. The granitic soil, the climactic conditions and the grape varieties of the Vinho Verde region of Portugal’s NW give this famous wine its special characteristics of crisp fruit and delicate aroma. Lightness and freshness make this low alcohol crisp white wine ideal by itself and as a perfect complement to seafood, hors d’oeuvres, chicken and veal. Try it with stir fry, spicy dishes and oysters.

 
Bodegas Osborne Fino Sherry PDF Print E-mail
Featured Wines - Whites

By Pete Bressert, Balzac Wine Bar

Jerez - Spain

Sherry is a fortified wine produced in southern Spain around the towns of Jerez, Sanlúcar de Barrameda and El Puerto de Santa María. In the 1990s, the European Union restricted the use of name "Sherry" to the wine made from this region. It is mostly made from the Palomino grape, accounting for nearly 95% of the region's plantings, but Moscatel and Pedro Ximenez can also be used. While the wine is aging in the barrel, a naturally occurring yeast native to the region, known as flor, will develop and distinguish certain styles of Sherry. The flor needs fresh wine in order to survive and is added by the use of a solera system that also gradually blends the wines of different vintages together. Palomino wine, by itself, typically ferments to an alcohol level of around 12%, with Sherry producers adding brandy to the wine in order to increase the alcohol level or kill the flor yeast, which will not thrive in alcohol levels above 16%.

Fino means fine in Spanish and, accordingly, the greatest expression of a Fino (or Manzanilla) sherry is very delicate, light and elegant. Aromas of almonds are a classic characteristic displayed in this wine. It is also be deliciously refreshing, clean and dry, with just the right balance of acidity, extract and alcohol so that none of these elements are overt on the palate.
 
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