Page 18 - Boca Club News - November '22
P. 18

Page 18, Boca Club News
      Grape Expectations:



      Wines That Are Hard to Pronounce!



      By  Ed  Wolfarth,  who  moved  to                 (pronounced like the piece of furniture) to Beerenauslese   full-bodied but has a fairly neutral profile. It’s often aged
      South Florida after retiring with                 - (BAY-run-OWS-lay-zuh) there are levels of sweetness.   in oak or blended with other varietals to take on additional
      his wife, Vicki, as Professor                     Spatlese  (SHPATE-lay-seh)  is  sweeter  than Auslese   nuances of plum or strawberries. Rioja and Ribera del
      of Sports Sciences & Physical                     (OUSE-lay-seh). On second thought, just ask your local   Duero are the two major wine-producing regions that grow
      Education at both Queens College                  wine merchant for a sweet German wine!             Tempranillo. While Tempranillo has been “exported” to
      and Hofstra University. He is a                   #6 - Gruner Veltliner - (GREW-ner-VELT-lee-ner) is a   other regions of the world, to experience the true taste of
      nationally ranked senior tennis                   white grape grown mainly in Austria. As in many grape   Tempranillo I would look for Emilio Moro. This producer
      player and long-time USPTA                        varietals, it can be made in different styles. It is often   makes  some  of  the  finest  examples  of  this  grape,  and
      Elite Teaching Professional. Ed                   fruity with spicy notes and is considered food-friendly.   some bottlings, at affordable prices. For the collectors,
      has written many educational and tennis articles in the   Better  versions  are  often  mistaken  for  Burgundian   Vega Sicilia from Ribera Del Duero is considered one of
      past. Over the past few years, Ed has turned his hobby of   Chardonnays.                             Spain’s finest reds, and for only around $500 a bottle!
      wine collecting into a way of continuing his passion for   #5 - Muscadet - (moose-kah-day) is a white French wine   #2 - first growth Bordeaux. As with all French wines,
      writing, and has written on the subject for publications.   made in the Loire Valley. It’s made from the Melon de   pronunciation is surely a problem. For the wine geek and
      As a self-proclaimed “wine snob,” he has collaborated on   Bourgogne grape, often referred to as simply Melon. The   the cognoscenti, the famous first growths of Bordeaux
      many wine lists for private clubs and a few restaurants.   best Muscadet comes from the Muscadet-Sevre et Maine   are the Holy Grail. They are: Chateau Latour, Chateau
      Ed can be reached at wolfarthe@msn.com.           appellation. Most of the wines made here are aged “sur   Lafite-Rothschild  (lah-feet-roth-sheeld),  Chateau
         Here’s my “top 10” list of wines that many people find   lie.” These  wines  have  a  bit  more  texture,  mouthfeel   Margaux (mar-go), Chateau Haut-Brion (oh-bree-own)
      difficult to pronounce.                           and  nuances  than  ordinary  Muscadet,  and  often  taste   and  Chateau Mouton-Rothschild  (moo-tohn-roth-
       #10 - Montepulciano d’ Abruzzo - (pronounced monte-  like more expensive white Burgundies. Muscadet is the   sheeld). This famous classification started in 1855, when
      pull-che-ano). This red wine comes from central Italy, is   quintessential accompaniment to oysters and shell fish.   there  were  only  four  wines,  and  has  become  the  gold
      made from the Montepulciano grape, and is blended with   It is low in alcohol (less than 12% by law) and the bright   standard for French wines ever since. In 1973, Mouton-
      a bit of Sangiovese for body. It is often dark purple in   acidity makes it another food friendly wine.  Rothschild became the fifth. These wines are collector’s
      color, tastes of berries with low acidity, and has a pleasant   #4  - Almost  any  other  French  wine  -  If  you  want  to   treasures, need decades to age, and are drunk at special
      syrupy mouth feel. A terrific pizza wine.         sound  like  a  real  wine  geek,  pronounce  the  following   State dinners all over the world.
      #9  - Assyrtiko  -  (ah-seer-tea-ko).  One  of  my  favorite   French  wines  like  the  “frogs”  do—i.e.,  Alsace  (al-  #1 - Gewurztraminer - (geh-VAIRTZ-tra-mee-ner) is a
      lesser known wines, this is the name of the indigenous   zass), Beaujolais (bow-zhoe-lay), Chablis (shah-blee),   white grape made all over the world, but more famous in
      grape varietal grown on the island of Santorini in Greece.   Chassagne Montrachet  (shah-san-yuh-mon-rah-shay),   the Alsace region of France and Austria, where it is most
      It is high in acidity, which is probably why I like it so   Chateauneuf-du-Pape  (shah-toe-nuf-dew-pop),  Haut-  expressive. It has a very distinctive taste of lychee nuts.
      much, and is the perfect accompaniment for grilled fish,   Medoc  (oh-may-doc),  Meursault  (muhr-so),  Pouilly-     So  there  you  have  it.  If  you  can  pronounce  these
      Greek style.                                      Fuisse  (pwee-fwee-say)  and,  finally, Vosne-Romanee   wines and grapes properly, you are well on your way to
      #8 - Moschofilero – (mos-ko-feel-air-o). Another highly   (vone-row-ma-nay).                         becoming an official “wine geek.” Better yet, try examples
      acidic Greek wine with a nice spicy component. A long-  #3 - Tempranillo - (tem-prah-KNEE-yo) is a Spanish red   of many of them to expand your wine education and taste
      time champion of this type, readily found in local wine   grape that is used to make the famous Rioja wines. It’s   buds. You will not be disappointed.
      shops, is the Boutari Vineyard. Also try Nasiaskos, if you
      can find it. Moschofilero is Greece’s most popular wine
      and is exported around the USA.                                         Advertise, Check out our Website!
       #7 - Any wine from Germany - German Rieslings are
      classified as to levels of residual sugar or sweetness. In   www.seabreezepublications.com or call 746-3244
      reality, it is really time of harvest but that’s quibbling since
      the later the harvest the sweeter the wine. From Kabinett

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