Taste the Classics

Seeking a wine for that hard to please boss or father-in-law? Like Shakespeare and Tolstoy, these are the classics of the wine world, the ones the Somms learn on. Start with Champagne and taste your way through France, Napa and the feisty Latins, with a sweet ending down under. Even your crusty old aunt Mildred will be smiling. If she’s not, we’d recommend finding another family.

Champagne. Warm up with bubbles -- no wine is more associated with celebration than Champagne.  There are many great non-vintage (typically a blend of vintages and grape varieties) but perhaps opt for something special – like Blanc de Blanc (Chardonnay) or Blanc de Noir (Pinot Noir and Pinot Meunier). Special points for a vintage Champagne.

German Riesling. Ideally, Mosel Spatlese or Auslese – sweet and sour with enough racy acidity to offset the residual sugar. Typically a relative bargain for a white wine that can age for years if not decades.

Loire or New Zealand Sauvignon Blanc. The Loire version, most famously from Sancerre or Pouilly Fume, offer mineral and flint with floral, green apple notes whereas the New Zealand coif will dazzle with bright green fruit – no oak on the palate. Or try a Bordeaux Blanc, Sauvignon Blanc made in Bordeaux. This version is blended to great success with Semillon and typically aged in some new French oak. The result is tense but has a lovely lemon curd expression.

Burgundy or Napa/Sonoma Chardonnay. The differences between the two become harder and harder to tell. Traditionally the Burgundy would be leaner with more mineral, whereas its Californian counterpart would rely on natural fruit ripeness and a healthy dollop of new oak aging to round out the corners. But today, with warmer vintages in Burgundy and more restraint in California, the lines are blurring.

Burgundy Pinot Noir. If you can afford it, find a Premier Cru and track the wine opening up in the glass with notes of mushroom, forest floor, dark berries, spices. Red Burgundy takes a lifetime to understand, but what a pleasurable undertaking. Over the past 30 years, Oregon producers have also made a name in Pinot Noir. While some are slightly riper than their Burgundian counterparts, many are equality delicious.  

Argentinian Malbec. A New World Classic, Malbec is somewhat akin to a Goldilocks wine in the hands of Argentinean winemakers – just right. Tannins, fruit, body… and intrigue, with dark fruits, floral (violet) aromas and smokey finish.

Spanish  Rioja. In this classic, Tempranillo takes the lead supported by Garnacha (Grenache), Gracioano and Mazuelo, then aged, traditionally in American Oak. Find a Reserva, or better yet, a Gran Reserva, which will have been aged for five years (with at least 2 in barrel and 2 in bottle ) before being released. Even the best are a relative bargain, equal parts classic and amazing.

Northern Rhone Syrah or Barossa Shiraz. The Northern Rhone style is forceful with wild fresh herbs, red berry and grilled meat where as the Australian version is usually riper with more noticeable chocolate notes. Both are delicious and special.

Bordeaux or Napa Cabernet. Again, try to purchase from a well known house in either case.  These will be big wines potentially with significant tannins. A magnificent match for a steak or mushroom dinner with plenty of fat to soften the tannins. The Bordeaux will usually be blended with Merlot and/or Cabernet Franc. In Napa, the Cabernet often stands alone.

Barolo from Italy. Made of 100% Nebbiolo, this is a fascinating wine to taste amongst other classics as it is light in body (like Pinot Noir from Burgundy) but has seriously monstrous tannins (like a young Cabernet). Aromatic and mysterious, these wines are similar to Red Burgundy as they often require time to appreciate fully.  

Australian Rutherglen Muscat. For the finale, something sweet and strong: a fortified wine made from Muscat Rouge à Petits Grains. There are four levels of Rutherglen Muscat; locate a second or third level. The second level is called Classic Rutherglen Muscat and is on average 6-10 years old with residual sweetness (RS) of 200-280 g/l. The third level, Grand Rutherglen Muscat, is aged from an average of 11-19 years with RS of 270-400 grams per liter.