In the past, Malbec was best known as a junior member of the blend in Bordeaux wines, dominated by superstars such as Cabernet Sauvignon, Merlot and Cabernet Franc. But when the devastating frosts of 1956 destroyed many acres of Bordeaux Malbec, most vineyards decided to replant with hardier vines of other varietals. Malbec has been scarce in Bordeaux ever since. Yet, while Malbec may be on the ropes in Bordeaux, it’s positively thriving in the southwestern French appellation of Cahors, where red wines are required by law to contain at least 70 percent Malbec, or as it is sometimes called, Auxerrois. The remaining 30 percent may be made up of soft, lush Merlot and/or fiercely gripping Tannat. But often, Cahors is 100 percent pure Malbec.

The Cahors region is steeped in a long tradition of dense and chewy, inky-dark wines. In fact, at one time these wines were widely known as the “black wines of Cahors” because a portion of the wine was boiled in order to concentrate the already deep color and flavor (the very thought of this might cause modern winemakers to cry). Today, the quality of Cahors wines is on the upswing, and there’s never been a better time to try them. The foremost features of Cahors’ proud tradition remain firmly entrenched – namely, a penchant for deep flavor and sumptuous richness – while modern vineyard and winery techniques round out the old formula with heightened complexity and finesse. And,  no more boiling!

For a great many connoisseurs, Argentina produces the finest examples of Malbec found anywhere on the planet. Experts often point to Argentina’s unique climate as an indispensable element of this magical collaboration. There’s a special combination of high altitude and warm, sunny days moderated by cool, crisp nights, which vastly extends the number of growing days before the grapes must be picked.

True to the variety’s heritage, Argentinian Malbecs also excel when blended with Bordeaux varieties – so don’t shy away from those variations on a Malbec theme. And don’t be afraid to cellar them for a few years, either. Aging often coaxes even more pleasure from these blessed bottles. That goes for Cahors, as well.

Finally, if food’s on your mind, think beef. Argentinians eat more beef than anyone else, so it should come as no surprise that Malbec’s merry mix of ripe, juicy flavors and plush tannins makes it the perfect match for such hearty fare as grilled steaks, roasts and stews.

I hate to shamelessly plug my own wine club in a post, but after the conversation I had with my friend Jenn, I felt compelled to explain the ways a wine club benefits wine drinkers. And why choosing my wine club is the way to go (shameless plug). Jenn wanted to sign her husband Bobby up for a “wine of the month” club as a present for his first Father’s Day, and had an idea of what she was looking for. “Every day wines, all red, two bottles per month,” she said. I then suggested she look at The Party for Two (2 red) tier. Jenn then asked me how I choose what wines to send out every month. Well, here’s how I pretty much go about it…

I may choose a popular California varietal – but from a less familiar region. Some of the best low-priced, high-value wines have recently hailed from South America. So I look for Argentinean Chardonnay and Chilean Cabernet Sauvignon, Merlot, and Chardonnay. On the other hand, I may include a bottle of tasty French Sparkling wine that I feel is a better value than its Californian counterparts. I could also send wines that people wouldn’t think to buy, like smooth Old Vine Zinfandel from Amador County, California. Some of my favorite wines are bold, zesty Zinfandels, but not too many people venture over to these shelves at stores. Once you get turned onto them, you’ll also enjoy the fact that Zinfandels are often the best value on restaurant wine lists

I feel that branching out with varieties and styles is very important when choosing wines for the Club. Introducing wine drinkers to their next favorite bottle is the best part of my job. For instance, I may include a Malbec from Argentina in an effort to help someone who usually prefers Cabernet Sauvignon make their wine lineup more exciting. Vinho Verde is a light, refreshing white wine from Portugal that’s famously inexpensive, and can give some variety to Pinot Grigio drinkers. Because many consumers mistakenly think that all pink wines are all as sweet as White Zinfandel, they pass over rows of vastly underrated (and under priced) rose wines – many of which could please both a red and white drinker. Riesling, too, is so under-appreciated that the price remains low for many of these elegant wines.

While it’s tempting to stick to your tried-and-true “usual,” it’s fun finding that next great bottle. But why roll the dice when there is such an easier way? Better your odds by letting me pre-taste bottles for you. I’ll get the hangover getting past the not-so-good bottles, and you’ll get the same wine I’d send to my friends.

The name “Sherry” originates from the Spanish town of Jerez de la Frontera, which is located in the southwestern corner of the country. The three varietals permitted to be in these wines are Palomino, Pedro Ximenez, and Moscatel Fino. In order to be called a Sherry, the wine must be made in the town of Jerez, and if made in another location, the bottle is required to list the country or region (e.g. Californian Sherry). To the delight of many dessert wine drinkers, Sherry is a fortified wine. Similar to Port, it can range from 15.5% to over 20% alcohol per volume.

Sherry can range from dry to sweet, and the following is a list of the different styles.

Manzanilla – This Sherry is very pale and dry, with a salty tang, and should be enjoyed young.  Due to its lower alcohol lever, the bottle will begin changing once opened, and should be treated as any other still white wine.

Fino – Slightly less dry than Manzanilla, Fino is dry and delicate – especially bottles that have matured for many years. The wine must be between 15.5-17% alcohol, and should also be drank young.

Amontillado – Medium dry in style, this Sherry has an amber color and hazelnut characteristic due to the 7-8 years they spend in casks. There is commercial Amontillado Sherry that has color and sugar added to it, but traditional Amontillado is Fino Sherry that has spent more time maturing and is of higher quality. All Amontillado Sherry must be between 16-18% alcohol, and tastes of wood and smoky raisins.

Palo Cortado – Quite rare, this Sherry is a cross between the dry style of a Fino and the nutty richness of Amantillado. Palo Cortado Sherry has unique flavors of chocolate and coffee, and can be more expensive than most.

Olorosos – Fortified to 18-20% alcohol, Olorosos Sherry starts off dry, but are sweetened before bottling. They are rich and complex, with flavors of bitter chocolate and baked chestnuts

Cream – Most Cream Sherry is made from Olorosos Sherry that has had color and sugar added to it. The smoky dry fruit flavors of raisins, dates and figs are luscious and smooth, with the best Cream Sherry uses Pedro Ximenez grapes for sweetening. Commercial Cream Sherry is dos Rayas wine that has been colored and sweetened. Brown Sherry is simply a Cream Sherry with added coloring and sweetening, and is not an official style of Sherry.

East India – Originally, this was Sherry that traveled on ships during long sea voyages to the East Indies. Crossing and re-crossing the equator caused the Sherry to warm up and cool down gradually, adding richness and smoothness.  It is now a brand name of Sherry, known for flavors of candied nuts and raisins, and is owned by the producer Lustau.

Pedro Ximenez – This Sherry is made entirely from Pedro Ximenez grapes that have been matured for many years.  It is dark brown, and has a highly concentrated rich nutty flavor of dried figs, apricots, and raisins.

Sherry can also be categorized by the age of the wine. VOS (very old Sherry) on the label indicates that the wines used in the production of that Sherry have an average age in excess of 20 years. VORS (very old and rare Sherry) on the label means the wines used have an average age in excess of 30 years.

 Pinotage – Developed in South Africa where it has the most popularity, it can vary in style from producer to producer.  Typically, Pinotage has a black fruit and herby character, as well as a burnt rubber characteristic that isn’t for every palate.

 Pinot Noir – Grown worldwide, it is the classic single red varietal of the Cote d’Or wines from Burgundy, France, and is one of the three grapes permitted in the production of Champagne (Chardonnay and Meunier are the others).  The wines are light in color and in tannins, and have flavors of raspberries, strawberries, red/black cherries, and can eventually develop a barnyard character over time.

Sangiovese – The most planted varietal in Italy, Sangiovese can also be found growing in California.  The main varietal in Chianti blends, it has a dry tart cherry character, with hints of herb.  Under the name Brunello, it produces such wines as Brunello di Montalcino and Torgiano.

Syrah/Shiraz – The same grape whose name changes depending on the region and style in which it is grown, it is the main varietal in the northern Cotes du Rhone region of France, producing Cote Rotie, Hermitage, St. Joseph, and Cornas.  Although is it is also planted in South Africa and California, it is the most widely planted grape in Australia.  The wines are powerful and full bodied, with concentrated flavors of black pepper, raspberry, blackberry, mulberry, licorice, chocolate and leather.  Old World Syrah from France can also have wet leather and game characteristics.  New World Shiraz shows more ripe grapey fruit with some minty characteristics.

Tempranillo – The principal grape varietal used for Rioja and Navarra wines, it is grown in many other areas of Spain as well.  Tempranillo is also an important varietal in Argentina, and is one of the top varietals used in the production of Port wine under the name Tinta Roriz.  These wines are full bodied, with cherry, strawberry, and raspberry flavors.

Touriga Nacional – The most important and best varietal in the Port wine blends, it also produces powerful red table wines.  These wines have a deep, almost black color, and are full of black fruit flavors, high tannins, and bright acidity.

Zinfandel – Although Zinfandels are synonymous with California, it originated from the Primotivo grape in Italy.  It is the most planted grape in California next to Cabernet Sauvignon, and offers deep colored wines with jammy red and black plummy fruit characters.  Although full bodied in flavor and high in alcohol, these wines have medium tannins and an oaky smoothness.  Zinfandel is also known to produce sweet rose wines known as a blush or White Zinfandel.

Malbec – Aside from being one of the lesser known Bordeaux varietals, this grape is also grown extensively in the Loire region of France. Malbec has also become a major varietal in South America, particularly in Argentina. It has a dark, inky color, with black fruit and robust tannins.

Merlot – The most widely planted black grape in Bordeaux, Merlot is the dominant varietal in regions on the left bank of Bordeaux such as St. Emilion and Pomerol. It is also a major varietal on the right back of Bordeaux as well, but takes a back seat to Cabernet Sauvignon. In Bordeaux, Merlot offers flavors and aromas of Strawberry, red berry, plum, cedar, and tobacco. Merlot has become increasingly popular in Chile, Australia, New Zealand, Italy, South Africa, and especially the US, where it offers slightly different characteristics including black cherry and chocolate.

Meunier – One of the three varietals permitted in the production of Champagne (Chardonnay and Pinot Noir are the other two), it is mostly used as a blending grape to add berry aromas and flavors.

Montepulciano – Grown in many Italian regions, it is the major varietal in Abruzzi where it produces very deep colored wines. Montepulciano can be either low or high in tannins depending upon the producer, and offer flavors of fleshy black fruit, and peppery spice.

Mourvedre – Grown all over the south of France, this is a major grape in the famed Chateauneuf du Pape region. Very deep in color, this wine is big and rich in dark fruit and spice, and is generally used for blending in order to provide structure. In California and Australia the grape is known at Mataro.

Nebbiolo – The most important red varietal in the Piedmonte region of Italy where it is known as Spanna, it produces Barolo, Barbaresco, and Gattinara wines. Known for producing wine high in acid and alcohol, characteristics of Nebbiolo include rose petal water, bright red cherry, dried prune, chocolate, truffle, and hot tar.

Barbera – Growing particularly well in the Piedmont region in northern Italy, it makes a medium bodied wine, high in acidity, with dark fruit flavors and medium tannins. Barbera is also grown in the US  where it is often used in blends.

Cabernet Franc – Having slightly less firmness than Cabernet Sauvignon, this red grape offers black currant, blackberry, and black plum fruit flavor, along with green pepper and earthy characteristics. When blended with other Bordeaux varietals, it is used in the production of red Bordeaux wines (Clarets). In the Loire region of France, it produces Chinon, Bourgueil, and Saumur Champigny, as well as rose wines (from the region of Anjou).

Cabernet Sauvignon – The classic grape from the left bank of Bordeaux, it is the main varietal from famed French regions such as Medoc, Pauillac, St. Julien, and Margaux.  It is also a major varietal throughout the New World wine growing regions such as the US, Australia, and Chile.  Cabernet Sauvignon has aromas and flavors of black currant, cassis, blackberries, cedar, wood shavings, and bell pepper, as well as mint (when grown in Australia) and eucalyptus (when grown in California).

Carmenere – One of the original Bordeaux varietals, it is now a major varietal in Chile where it produces deep-colored, high tannin wines. A medium acidic wine, Carmenere offers juicy black fruit, along with subtle herby flavors.

Dolcetto – Grown in northern Italy, these wines dry, low acid, and medium bodied. Low in tannins, Dolcetto has bitter almond and cherry flavor, and is best drunk young.

Gamay – The single varietal for Beaujolais, Gamay is light colored, light bodied and a very soft wine. Sometimes served slightly chilled, there are aromas and flavors of strawberries and cherries. When served very young such as Beaujolais Nuvo, Gamay can be somewhat sweeter in flavor similar to bubblegum.

Grenache – The second most widely planted grape varietal, it is a major varietal of France and Spain, where it is known as Garnacha. In France, it is the most important grape in the blends from Chateauneuf du Pape and Gigondas, both regions of the Cotes du Rhone. The wines have black fruit, violet perfume and peppery characteristics, along with a slightly sweet alcohol flavor.  Grenache is also grown in California and Australia, but not in large quantities.

Semillon – Fat and waxy in character, it offers aromas and flavors of melon, citrus, and fig.  In Sauternes and Barsac, it is blended with Sauvignon Blanc and Muscadelle grapes, producing some of the greatest sweet white wine in the world. It can also be blended with just Sauvignon Blanc to produce a dry wine, as wineries do in Graves, a region in Bordeaux. In Australia and New Zealand, Semillon is blended with Chardonnay to produce late harvest sweet wines. In the US, Chile, and South Africa, it is blended with Chardonnay and Sauvignon Blanc to produce late harvest wines that have similar characteristics to Sauternes, but with less body.

Sylvana/Silvaner – This grape offers apple, pear and peach similar to Rieslings, but with slightly less elegance, and a softer finish. It is grown mostly in Alsace and Austria, but is notably at its best in the German region of Franconia. It can be grown in Switzerland to produce a similar wine, but is named Johannisberger.

Trebbiano – A major grape grown in Italy, it produces a fresh light dry white wine. Blended with other varietals, Trebbiano can be used in the production of Soave, Frascoti, and Orvieto. A small percentage of it is permitted in Chianti. In France, it is grown under the name Ugni Blanc, and is used in the production Armagnac and Cognac, where it is known as St. Emilion.

Viognier – Deep yellow in color, Viognier wines are highly aromatic with strong peach and apricot aromas and flavors. It is responsible for wines in Condrieu and Chateau Grillet (Rhone regions), and is also grown in the Languedoc and Roussillon regions of France, the US, and Australia. In addition to producing white wines, Viognier is blended with red wine in Cote Rotie (another Rhone region), and with Shiraz in Australia.

Pinot Blanc – Best known as a varietal from Alsace, Pinot Blanc is also widely grown in Austria, Italy (Pinot Bianco), Germany (Weissburgunder), Eastern Europe, California, and Canada.   Its characteristics vary considerably from country to country, but the wine is generally dry with a good level of alcohol.  Light in color, Pinot Blanc is similar to unoaked Chardonnay, and can be confused for Chardonnay in the glass.

Pinot Gris – Closely related to Pinot Noir, it has a pinkish, light purple skin.  As with Pinot Blanc, it is best known as an Alsatian grape and is classified there as a noble variety.  It is grown in Austria and Germany, where it is known as Rulander and Grauerburgunder, as well as in Italy and the US where it is known as Pinot Grigio.  These wines are normally dry with floral notes, and flavors of white peach and apricot.  Alsatian styles tend to be spicier than their Italian counterparts which can have more of a minerality to them.   US styles tend to be lighter and sweeter.

Rhine Riesling – The classic white grape from Germany, it produces very high quality Rhine and Mosel (German regions) wines, as well as top quality wines in Alsace, Austria, Australia, New Zealand, US, Chile, and South Africa.  Rieslings grown in Germany and Austria usually display more of a mineral quality along with pear, green apple, peach, and honey coupled with good acidity.  New World style Riesling may not be Rhine Riesling, and tend to be less complex.  As Rieslings age, they develop a petrol characteristic.

Roussanne – A light aromatic wine, high in acidity, it is frequently blended with Marsanne for such wines as Hermitage Blanc and Chateauneuf du Pape Blanc – both of which are grown in the Rhone Valley.  Small amounts have been planted in Australia and the US.

Sauvignon Blanc – Although from French origins in the areas of Loire and Bordeaux, this varietal is at its best in New Zealand. Sancerre and Pouilly-Fume are two of the best examples from the Loire Valley, and have a light, complex style.  These French wines have a bouquet of elderberry (similar to honeysuckle) with dry grassy flavors coupled with citrus and gooseberry, giving it a tart sweetness.  Blended with Semillon, it produces dry white Graves and very sweet Sauternes and Barsac (a very sweet wine named for the region).  New World Sauvignon Blanc from New Zealand has a more defined style, particularly from the Marlborough region.  They often show much more ripe citrus flavors such as grapefruit, along with a subtle asparagus character. Other New World Sauvignon Blanc from Chile and Australia can be more acidic, while California style wines (also called Fume Blanc) lack such intensity.

Gruner Veltliner – The most widely grown grape in Austria, these wines are dry with strong lemon undertones. Additionally, these wines may offer exotic fruit, green beans, white pepper, and radish flavors, along with a steady mineral flavor.

Gewurztraminer – Usually dry to medium, with low to medium acidity, Gewurztraminer is grown in Alsace, Austria, Chile, Germany, Italy, New Zealand, and the US.  New World styles are slightly sweeter than their Old World counterparts, and have less minerality.  These are spicy wines (think cinnamon), full of fruit, with a high aromatic, perfumed bouquet.

Grenache Blanc – Originating in Spain, this grape is more widely grown in the South of France – particularly the Southern Rhone area.  It has a crisp acidity which makes it an excellent grape for blending in these hot, wine producing areas.

Marsanne – A major white varietal in the Rhone region, it is also grown in the South of France, California, and Australia. It produces a strong colored wine with low acidity. Marsannes are full bodied and dry, often showing a light marzipan (sugary almond) character, and is usually blended with other varietals.

Muller-Thurgau – Extensively grown in Germany, Austria, England, and sometimes in New Zealand, Muller-Thurgau is reputed to be a cross between two Rhine Riesling clones. This varietal ripens earlier, but has much less class than Riesling. It has medium acidity, a floral blossomy bouquet, and light raisin/muscat flavor.

Muscadet or Melon de Bourgogne – The sole varietal used in the production of Muscadet in the Loire Valley, it produces dry, highly acidic light wines. Muscadet offers citrus flavors of lemon and grapefruit coupled with strong mineral characters.

Muscat – There are three main varietals: Muscat Blanc a Petits Grains, Muscat d’Alexandrie, and Muscat Ottonel. Between them, they produce a range of wines from dry Muscats of Alsace and Australia, to the sweet liqueur and VDN (Vin Doux Naturel – “naturally sweet”) wine of southern France and Greece. Asti, Muscat de Beaumes-de-Venise and Muscat de Samos are three universally known wines produces from this grape. In addition to France and Greece, Muscat is also grown in Italy and the US.

Albarino – Extensively grown in the Rias Baixas region of northwest Spain, this grape produces light to medium straw-colored dry wines that are very aromatic. These wines offer flavors of ripe peach, apricot, and orange marmalade coupled with hints of minerality and fresh acidity.  Albarino is also grown in the Vinho Verde region of northwest Portugal.

Chardonnay – One of the most popular and well known varietal, Chardonnay is grown extensively throughout the world’s wine growing regions.  Planted in cool, warm, and hot climates, Chardonnay thrives in soil rich in calcium, but can show a range of characteristics depending upon where it is planted.  It is the classic white grape of Burgundy and Champagne, and has become a major New World wine grown in the US, Australia, New Zealand, South Africa, and Chile.  In the Old World, its characteristics can range from lemon, green apple, hazelnut, chalky minerality, and high acidity when from Chablis (a region of Burgundy), to the apple/pear, melon, vanilla, and buttery butterscotch when from the Cote de Beaune (another region of Burgundy).  Chardonnay adds finesse and elegance into Champagne, being the sole grape in the Blanc de Blanc style.   New World Chardonnay can range from creamy, to slightly dry, to very dry, and usually displays ripe, fruit-forward characters of lemon/lime, apple, pear, melon, freshly churned butter, and higher alcohol.   New World Chardonnays may also display more characteristics of the oak barrels where it matures.  The addition of wood may produce flavors of toastiness, cinnamon, clove, or even coconut, depending on how long the wine is left to mature and how old the barrels are.

Chenin Blanc – Grown extensively in the middle of the Loire regions on Anjou and Touraine, Chenin Blanc is renowned for producing Vouvray, Saumar, Coteaux-du-Layon, and Savennieres.   Savennieres is a still dry to medium white wine; Vouvray and Saumar can be dry, medium, or sweet and can be still or sparkling; Coteaux-du-Layon wines are medium sweet to sweet and are higher in alcohol.  These Loire wines offer quite a bit of acidity, balanced by lemony citrus, baked apple, and honey flavors, along with minerality.  South African and US style Chennin Blanc exhibit more tropical flavors of melon, and less minerality.

Folle Blanche – Used in the production of Cognac, Armagnac (under the name Picoul), and Gros Plant in the Muscadet region, this grape produces a thin, dry, highly acidic white wine.

More to come in part 2…