A Good Wine Adds To The Occaission

Good enjoyable wine becomes even more enjoyable when you discover something new to enjoy it with. It’s one of the fun things about good wine: it never ceases to offer you something new to learn or something new to taste and experience.

A recent family visit by my son and his girlfriend during the celebration of my wife’s birthday offered just such an opportunity. The cuisine was Thai with an assortment of chicken, seafood and vegetable dishes. I’ve long been a fan of enjoying a good sake’ with Thai food, nigori in particular. However, since the meal was in honor of the fetching Mrs. Wine Guy, who is no fan of sake’, I reached into the cellar for a 2003 Grant Burge Barossa The Holy Trinity.

Grant Burge is a fifth generation vigneron in Australia’s famed Barossa Valley, renown for great Shiraz. The Holy Trinity is a Grenache, Shiraz, Mourvedre blend. All grapes are sourced from Burge’s Barossa vineyards and are all old-vine sourced. The vines range in age from well over 50 to 120+ years. That and some careful winemaking in the Southern Rhone tradition produces a wonderful blend that has drawn critical acclaim for a number of years. My 2003 vintage had received a 91-point rating from Robert Parker at release five years ago and also scored a 91 at the recent 2010 Australian Wine Competition. This silky wine offered complex aromas and tastes with a smoothness that balanced and complimented the myriad flavors in the Thai dishes on our table. While I have long been a fan of Grant Burge Wines in general and The Holy Trinity in particular, I truly enjoyed the discovery of a pairing that, somewhat to my surprise, worked extremely well.

It was at the conclusion of the meal that the significance of this enjoyable experience really hit me. We had enjoyed a traditional Thai family dinner preceded by a Mexican appetizer served with an Australian wine that was produced in a traditional French manner and aged in a combination of French and American oak.

Isn’t the exploration of the versatility of wine a wonderful thing?

Go and enjoy some exploration of your own.

Beaujolais and The Grape It Comes From

Most consumers are not familiar with Gamay but are familiar with Beaujolais wine. This French A.O.C. utilizes the Gamy grape as the component of its red wine, noted for softness and fruit forward characteristics.

Gamay has been grown in the Beaujolais region of France since the middle 1300’s and derives its name from a French Village. It is a thin skinned, low tannin grape that produces high yields, ripens early and has a tendency to be highly acidic. That tendency is modified, however, when grown in highly acidic soil and the characteristic fruitiness of the wine that comes from the Gamay grape is further enhanced by carbonic maceration.

Gamay is hybrid cross of Pinot Noir and the white varietal Gouais. Gouais is believed to have originated in south central Europe and was thought to have been brought to France by the Romans. It was known as “the grape of the peasants” but now is almost extinct. It is noted today because it led to the development of many of the white varietals utilized today in France and Germany. It also has highly influenced the genetic tree of the Gamay grape. Karen Mac Neil, authoress of “The Wine Bible” called Beaujolais “the only white wine that happens to be red”.

Gamay can also be found in very limited quantities and usage in the Loire Valley of France, in Canada, in Australia and in Oregon. There has been, in the past, many wines labeled “Napa Gamay” out of California but with some rare exceptions, nearly all of those were based on Valdigue, a grape with similar characteristics that once was thought to be a Gamay clone. It originated in the Languedoc Roussillon where it is mostly utilized in producing industrial alcohol. In California, wine-makers have copied the Beaujolais vintner’s usage of carbonic maceration and have produced a Valdigue wine that is, indeed, quite similar to many of the Beaujolais wines being produced.

One place you will probably not find Gamay is in Burgundy. In 1395, Phillipe The Bold, Duke of Burgundy, outlawed Gamay as a grape inferior to the preferred Pinot Noir. His ban was reaffirmed later by another Duke of Burgundy named Phillipe and since then Pinot Noir has been the basis of French Burgundy.

Most U.S. consumer’s early experience with Beaujolais has come with the introduction each year of Beaujolais Nouveau on the third Thursday in November. This quickly produced, young version of Beaujolais is rushed to market each year and accounts for nearly half of the region’s annual production of Beaujolais. There are many stories about the origin of the tradition but it comes back to basically being a marketing scheme to increase sales by Georges Dubouef. This Burgundian negociant is one of the leading producers of Beaujolais.

If you’ve never tried Beaujolais, The Wine Guy recommends trying both Beaujolais Nouveau and the regular vintage Beaujolais, particularly those with the Beaujolais Villages appellation. Both Georges Dubouef and Louis Jadot are widely available in the U.S. Some of the estate vineyard bottlings of Beaujolais can be quite unique but are limited and much harder to find. To experience Californian Valdigue, try, in particular, J. Lohr Wildflower Valdigue.


Exploring wine is always a fun adventure. Treat yourself soon!