“Thank the heavens, for we have Cabernet Franc!”
To me, Chile’s Santa Rita (which I visited in Alto Jahuel as part of a media jaunt last year) can best be summed up in one long, run-on sentence.
Established in the late 1800s on a former farm that at one point sheltered 120 soldiers and has its own chapel; olive, almond, and fruit tress on forty hectares of land that also houses an old mansion-turned-hotel; Santa Rita is one of Chile’s three largest wineries, producing eighty million liters of wine per year and employing about six hundred workers.
And, well, there you go. The place is gorgeous, and almost unduly impressive in terms of size and history. Of course, that doesn’t mean diddly to most of us if the wines aren’t any good.
After a short tour of the grounds, I tasted through the mostly-high-end portion of the Santa Rita lineup, so I can tell you that within that range, the reds in most certainly do not suck…
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In wrapping up March, it’s time for me to round up some of the wine product samples that are sent to me (the kind that usually aren’t physically digestible) for the month. And today, I’d like to highlight two very recent wine book releases that won me over to the point of garnering fairly high recommendations from this normally somewhat-skeptical reader…
First up is Essential Winetasting: The Complete Practical Winetasting Course by Michael Schuster (Mitchell Beazley, about $26). 2017 has us seeing a new edition of this oft-overlooked minor classic, which seems to fly under the radar just enough that ended up being ignored and re-released (in the USA, anyway) regularly over the last fifteen or so years.
Which is a pity, really, because Schuster is a fairly big deal in the UK when it comes to wine know-how, and his time as a retailer and writer are evident throughout nearly every page of Essential Winetasting.
The wit is sandy-British-levels-of-dry, and the true mastery of the book can be found within the first fifty-or-so pages, in which Schuster puts on a masterclass in detailing how our senses interact with wine as a product. If you’re too precious about preserving the mystery of the world’s greatest beverage, then this is decidedly not the reference book for you. But those who like to peel back the covers to see how things tick, and have a serious side to their hobbies, will probably love this book (I cannot speak to improvements over earlier editions, but I’m guessing that most of you reading this, like me, have had little-to-no exposure to those; so I’m advising anyone who doesn’t yet own this give it a good long look).
Next we have the cheekily-named Wine Isn’t Rocket Science: A Quick and Easy Guide to Understanding, Buying, Tasting, and Pairing Every Type of Wine by Ophelie Neiman (Author), Yannis Varoutsikos (Illustrator), (Black Dog & Leventhal, about $25).
It’s not often that an illustrator deserves equal billing with an author in a wine book, but this is one of those rare cases, for the cartoon-ish images throughout Wine Isn’t Rocket Science lend an approachable air to this beginners’ guide.
Where the book’s format really shines is in its middle section, where overviews of popular (and some not-so-popular) wine grapes and styles are presented. The visual aids detailing the grapes’ common aromas and flavors will be instantly appreciated by visual learners; and once you get past the cutesy kitsch of the “Love Rating” given to describe each grape’s popularity, you just may (as I did) find yourself learning something new despite yourself.