Wines that have seemed to lost their places in the world

Over the years, many wines that were very popular at one time, seemed to have lost their place in the current world of wines.  Some of those wines were really exciting wines and I hated to see them dissapear, others, fell off because there were so many other good wines that took their places.   Still, a bit of nostalgia here, anyone from the 1970s will remember all of these wines.

 

 

 

 

 

 

Frascati   This wine is an Italian white wine

named after the town of Frascati, located 25 km southeast of Rome, in Lazio, Italy.  It has been made into three types of wines.   Dry, Sweet and Sparkling.   The Sparkling version to me was the most exciting.   This wine is dry and crisp, with a hint of fresh apples and pears.  There is just enough effervescence to make you think its a sparkling wine.   Unfortunately, somewhere around 2000, export laws became very strict, especially in terms of any wine that had some level of carbonation.  Thus, the Frasactis shipped to the United States, were still.   That did take away from the fresh enjoyment of a crisp, semi-sparkling wine with touches of apples and pears.

 

 

 

Ovrveitto  is an Italian wine region located in Umbria and Lazio, centered on the comune of Orvieto. It is primarily known for its white wines made from a blend of mostly Grechetto and Trebbiano, which is sold under the Denominazione di origine controllata (DOC) Orvieto and Orvieto Classico.   This is a classic dry Italian white wine.  Light in body, not a lot of flavours going on with these wines.  They can range from a straw color to a pale golden hue.

 

 

 

 

Lacryma Christi  meaning the Tears of Christ.  This  Neapolitan type of wine is produced on the slopes of  Mount Vesuvius in Campania, Italy.    This white wine is made from the  Verdeca and Coda di Volpe.   This wine captures the flavor and complex tones that volcanic soil can impart to a dry white wine. Thus this zesty full flavored wine  springs from the volcanic ash of Mount Vesuvius. From its bright golden color to its long lusty finish.  The wine is dry with a good amount of minerals, with zesty lemon overtones and a taste of the sea.

 

 

 

Lacryma Christi Red  is made from Piedirosso and Sciascinoso grapes.
Since this wine is made from the same region as their whites, the volcanic soil plays a major role in the structure of this wine.  Its dark ruby red, with tons of plums and cherry noses.   The bouquet also includes some spice and pepper along with a mineral overtone.  This is a very full, firm soft bodied wine.  The tannins are generally on the firm, but milder side, making it easy drinking.   If anything, I found these reds to be almost too soft,  I would want more, more tannins, more dryness, just more.

 

Mateus Rose  This is a throw back to the late 1960’s and early 1970’s   Before roses became popular, several rose wines from Portugal hit and flooded the American market.  It is a young fruitful salmon colored wine that is about the easiest wine to drink you can imagine.   Honestly, the actual tasting notes , I’ve abandoned, but instead my memories all of Candle filled Mateus bottles!  

 

 

 

 

 

 

Lancers Rose This fell along the same lines as the Mateus Rose.  The major difference was that the early Lancer’s Roses, always had a slight sparkle to them making them so much more enjoyable.   It was like a poor man’s champagne.   But alas, come the 21st century and export laws clamped down on wines with any level of carbonation.  So, for the most part any Lancer’s rose was a stiil wine.

 

 

Ruiniute Lambrusco is made in Emilia-Romagna, which is in the central part of Italy lying south of the Veneto and north of Tuscany.   Back in the 1970’s, Italy was famous for some sparkling wines.   The infamous  Asti-Spumante and Lambrusco was one of them.
Lambrusco is the name of a grape varietal. It is a prolific grape that produces good if not spectacular wines.  The early Lambruscos from Italy were almost always very sweet, juicy, jammy with lots of ripened fruit.   Today, where you can find some Lambruscos, they tend to be on he drier side and even white ones made.

 

Blue Nun Liebfraumilch (Mother’s Milk)

Made 100% from the Riesling grape.  Nose Aromas of tropical fruit, particularly pineapple. The taste is a combination of bright fresh fruits, with hints of white peach and a soft cool finish.

 

 

 

 

 

Andre Cold Duck      America’s fascination with French champagne continued to grow in the 1970s.  But the price  and the fact that they were bone dry, sort of kept the American  market from purchasing those.   So, Andre, created a number of sparkling wines, the most popular was Cold Duck.   The Taste?
Sweet, sweet, full of all fruit and very very

 

 

 

 

 

 

The Chianti Straw Basket       Anyone going to Italian restaurants in the 1970s and 1980s, will remember seeing the Chianti wine in a straw bottle.   I remember that you could not get any other Chianti, they all came in these straw bottles.   They disappeared for while, and today, the only brand I can find is Opici.  The wine itself, while saying it was Chianti, was nothing more than a very dry light and uneventful wine.   BUT it went great with pizza and most Italian food from Naples.

But just like the Mateus and Lancers Rose bottles, I think the most fame to come to the Italian basket Chianti was as a candle holder 

 

 

 

 

How about theses Oldies but Goodies!

Boones Farm Apple Wine 

Ripple 
MD20/20  (Mad Dog 20/20)
Thunderbird

 

 

Aperitifs – Perhaps a lost art?

 

An apéritif is an alcoholic beverage usually served before a meal to stimulate the appetite, and is therefore usually dry rather than sweet.  Derived from the Latin verb “aperire,” which means “to open,” “aperitif” has several definitions. The most widely known definition applies to an alcoholic drink consumed prior to a meal. The aperitif serves to stimulate the appetite and prepare the taste buds for future courses.  Aperitifs are less a distinct category of drinks than a state of mind, but the general idea is: something 20% ABV or under, bright and aromatic, and usually licked with herbs and a bit of bitterness.

I remember during the 1970’s working at that great wine shop and attending so many wine tastings and dinners, that aperitifs were so commonly served.
I remember, my sommelier instructor telling me, that before any meal, do not opt for the typical American cocktail, consisting of high alcohol (ie Martinis, Manhattan, etc), but instead go with one of the more versatile and less potent aperitifs.  Instead of actually dulling your taste buds, this actually made them come more alive, so waiting for the first course was so inviting.

I remember the times I spent in France, the before dinner drink was always some type of aperitifs, and waiters would have a scowled look on their faces if you order a typical American cocktail.

What are some aperitifs?  

 

 

Lillet  (France)

White (blend of Sauvignon Blanc and Sémillon) Lillet has a golden yellow color with strong honey, orange, pine resin, lime and mint aromas.   The taste is of candied oranges and floral exotic fruits with a long smooth rosemary like after taste.

 

 

 

 

 

 

 

Kir  (France)

Is a popular French cocktail made with a measure of crème de cassis (blackcurrant liqueur) topped up with white wine. In France it is usually drunk as an aperitif before a meal or snack.

 

 

 

 

Dry Sherry (Spain)    

 

The aroma is very balanced, with sweet pear and green almonds. After a while it becomes more intense, with more hints of floral and olive brine. Nicely smooth and elegant, it never looses its fresh, fruity touch.  Fino sherries generally have a good amount of acidity at first (green apple, lemon juice), then more of a bright nutty flavour.. The finish is rather short but clean and fresh.

 

 

 

 

 

 

     Campari  (Italy)

Back in the 1970’s there were advertisements that said One in 10,000 Americans enjoy Campari – Do you?  I think that reputation came because the bitterness associated with Campari.   It has a very pleasant grapefruit, lemon and clove bouquet.   The taste starts off a little spicy and sweet, but then slowly and boldly turns to a bitter bite.    I have found it best with Soda and Lemon or in the classic Negroni cocktail

 

 

 

 

 

 

Picon  (France)

Orange is the dominant flavor, though quinine, cinchona, and genetian are also known ingredients.    Takes an acquired taste.  Many other aperitifs blossomed using this formula.  Amaro CioCiaro, Ramazotti Amaro and Amaro Nonino

 

 

 

 

 

  Cynar  (Italy)

Artichoke is the primary flavoring ingredient , but it does NOT taste like artichokes.   This bitter is made up of at least 13 various herbs and plants.  The aroma is definitely artichoke, but the taste is bitter with lots of those herbs coming through.   It has a long lingering bitter aftertaste.

 

 

 

 

 

 

 

Dubbonet  (France)

A proprietary blend of herbs, spices and peels, and the medicinal quinine .  Dubbonet was used in the mid 1850s while French Foreign Legion solider fought in Africa.   This was to help with the problems of malaria

A very complex taste.  Cherry, mint and walnut aromas, with notes of lemon zest, cardamom and toffee… with flavors of orange, nuts, chocolate and coffee; finishes fairly sweet, with lemon and herb notes.

 

 

 

 

 

 

Fernet-Branca (Italy )It is a bitter, aromatic spirit made from over 40 herbs and spices, including myrrh, rhubarb, chamomile, cardamom, aloe, and saffron, with a base of grape distilled spirits, and colored with caramel coloring. I have tried this many times and to be honest, it is not easy to drink.  But it is suppose to be great for the digestive system.

 

 

 

 

 

Pernod (France)

The bouquet features appealing aromas of licorice that are simultaneously dry, spicy, herbal and vegetal. Palate entry is first dry then off-dry, minerally, slatey and anise-like; mid-palate features the anise, but also nicely salty.

To me, its a finer and lighter version than the Italian Anisette or Sambuca

 

 

 

 

 

 

The difference between an Aperitif and a Digestif

Aperitif – Start of a meal .   Meant to stimulate your appetite.  Generally dry and bitter, with a low alcohol content.  Several examples were given above

Digestif – End of a meal.   Meant to help with digestion.  Generally a bit higher in alcohol than an Aperitiff and  sweeter.  Some examples are
Ports
Sherry
Cognac