Twelve Nightcaps Before Christmas – The Re(night)cap with Afterword

The nightcaps we posted are good all year long

With any of these you will never go wrong

In case you missed one we’ve reposted them here

With one afterword, coming sometime next year…

imageEpilogue: Oktopusake Premium Junmai Sake, Connecticut

On the rare occasions I’m not drinking wine with sushi, I opt for sake instead. Sake is a perfect pairing with sushi and, since it is a rice wine, I can still call it research. I was very excited to learn that there is a local company working on perfecting their own sake. Oktopusake will soon be offering three varieties of their premium junmai sake to Connecticut consumers: Sun – a traditional dry sake; Moon – an unfiltered version (think milky white and slightly sweet); and Stars – a specialty reserve sake that will be as black as squid ink because it will be tinted with, well…squid ink! We will keep you posted on Oktopusake’s progress and are very much looking forward to seeing this new local product in Connecticut stores and restaurants in 2014.

 

 

Re(night)cap: One of the questions I encounter the most as a wine educator is “What’s your favorite wine?” I confess, it’s a question I’ve come to dread because I always feel like I’m disappointing the inquisitor. My answer usually goes something like this: “I don’t really have a favorite. It depends on the day, the time of year, the company in which I find myself, and any gustatory delights with which I may be pairing the wine.”  If really pushed, I’ll tell them that I am a Champagne girl. This seems to provide them with a little more satisfaction. But the truth is my favorite wine changes on a monthly, weekly and even daily basis. And I am always waiting to find my next favorite wine. The beauty of the wine world is that there is always more to explore. So, here I will present a list of my 12 favorite wines right now for drinking and gifting during the holidays, one day at a time for the next 12 days.

A Votre Santé!

For the full list of 12 nightcaps, click here: Nightcap Recap

 

 

 

 

 

Twelve Nightcaps Before Christmas – The 11th Nightcap

uraguay redNightcap #11: Bodegas Carrau Tannat de Reserva 2011, Montevideo, Uruguay $15

Tannat, indigenous to Southwest France and one of the oldest varieties in all of France, is one of the four most tannic grapes in the world. This grape is so high in tannins that the procedure of micro-oxygenation was actually invented specifically to tame it. This grape is often blended with varieties such as cabernet sauvignon, cabernet franc and merlot to soften its tannins. Tannat was taken to Uruguay in the nineteenth century where it is now flourishing. The difference in climate and terroir produce a grape that, while still high in tannins, creates wines of superb quality when produced in low yields.

Tannat from Bodegas Carrau is one of my favorite expressions of this grape. With roots in Catalonia, Spain dating back to 1752, the Carrau’s moved to Uruguay where they have been at the forefront of innovative winemaking since 1930. Bodegas Carrau was the first to export wines from Uruguay. They introduced the idea of using tannat for top reds in 1973 and, in 1997, they built a beautiful and innovative winery into the side of a hill to capitalize on low-input winemaking. Bodegas Carrau employs organic and sustainable methods, uses indigenous yeasts, and makes some of their wine without the addition of sulfur. Tannat is a heavyweight in the world of wine and shines brightest when paired with a worthy partner. Lamb provides the perfect soulmate. Feeling adventurous? Try wild boar. 

Loose Tannins

If you drink red wine, you have probably at least heard the word “tannins” in connection with either the taste or the physical sensation produced when you drink the wine. But what exactly are tannins? Tannins are phenolic compounds present in the skin, seeds and stems of grapes, and in the oak used for barrels. The longer the juice of red grapes is kept in contact with these solid parts, the more tannic the wine can become. Tannins are detectable in two ways: 1) a bitter taste; and 2) astringency – a cotton mouth feeling that occurs when tannins react with protein in the drinker’s saliva. They are also responsible for intense pigment in wine. Tannins bond with proteins in wine and precipitate out as the wine ages, causing the wine to become less harsh and less intense in color. Although oak cooperage can also contribute to tannins, it is not a significant amount. Tannin levels vary from grape to grape. The four most tannic grapes in the world are cabernet sauvignon, nebbiolo, syrah, and tannat. Pinot noir, by comparison, has half the tannin content of cabernet sauvignon. Personally, I just adore loose tannins. Cheers!