Rose Vs White Zinfandel: 

what is the difference and which one should I drink???

As a wine agent I often get asked, what is the difference between Rose wine and White Zinfandel?? To most people, it’s just a name difference. However, the difference is very large. When I conduct sampling I get two general type of reaction. First, I love Rose. The second reaction is "YUK!", that sweet, jammy, candy like liquid they call wine. What this second group typically expresses is their dislike of White Zinfandel. What is a wine agent to do?? Here is my attempt to clarify.

A bit of background. Rose wines have been made in Europe for over 2000 years. White Zinfandel, since 1973 as a result of a surplus of juice that a producer wanted to turn into cash.

What is the difference?

The short answer, is that while both wines are made in much the same way; White Zinfandel is sweeter and pinker than most roses which tend to be dry and range in color from onion skin to deep-salmon to candy apple red. This sweetness explain in part the popularity of this wine in North American. At the time, the American palette was favorable to sweeter beverages.

The long answer: Rose wines have been made in France for centuries. Wine Writer Tom Stevenson postulates in the Sotheby’s Wine Encyclopedia that Rose has been made for more than 2600 years. The best come from Tavel in the Rhone Valley and Bandol in Provence. Rose is made from many different old world grapes, but some of the most commonly used grapes in French Rose are Grenache, Mouvedre, Syrah and Cinsault.

The White Zinfandel Story

White Zinfandel, which was first made in California by Bob Trinchero of Sutter Home Winery, was the result of a fortuitous accident. And, as the name clearly states, is made from Zinfandel grapes. In an effort to create a richer Zinfandel from his vineyards in Amador County, Trinchero removed 550 gallons of juice from the fermenting tank to allow a higher skin to juice ratio. The theory was that this would make the resultant Zinfandel wine “richer” (Think Kool-Aid here…the less water to powder…the richer the flavor).

But Trinchero had a problem, he now had 550 gallons of white juice on his hands and no place to put it. So he made wine and sold it in 1973 and 1974 under the name White Zinfandel; while the wine had its trademark pink color it was also dry. In 1975, a “stuck fermentation” (the fortuitous accident) resulted in a higher than normal amount of residual sugar being left in the wine, and the rest is history. It is estimated more than 10 million cases of White Zinfandel are sold each year. While it has been somewhat vilified by wine snobs, (Adult Soda Pop) it should be remembered that many wine drinkers today first started with White Zinfandel and graduated to more complex varietal wines. I personally make a habit of shaking the hand of any White Zinfandel drinker…after all that means they are not drinking beer or spirits! In addition, the creation of White Zinfandel help to save many of California’s oldest Zinfandel vineyards from being re-planted.

The rest of the long answer: 

The best Rose’s are dry, and range in color from a very pale vin gris color to deep red. They are made in three ways:

1. Bleeding: Black grapes are allowed to press themselves under their own weight. The resulting juice is fermented and results in a very fresh flavored, fruity rich wine.

2. Pressing: Black grapes are pressed just long enough for the juice to take on the color of rose. The result is not as rich as bleeding.

3. Limited Maceration: Made in the same way as red wines, but the skin contact with the juice is cut short to create the appropriate color and flavor profile.

This year has seen an explosion of Rose wine made in the Okanagan Valley with many different styles are being expressed and all wine lovers (including men) should find something to their liking in these hot days of summer. C.C. Jentsch Cellar, a new winery on the Golden Mile in Oliver, just release its first rose wine called “The Dance”. The name was coined by owner Chris Jentsch (pronounce with a “Y” not a “J”) who was sampling the maturing wine and simply said, “every time I taste it, I just want to dance”. The wine is a Bordeaux style rose, it is crisp, dry, with a pronounced fruity aromas produced from the 5 classic grapes that makes a classic Bordeaux blend. The tasting notes from the winery are as follow:

The Dance 2013 (Rosé)

Cabernet Franc 26%, Cabernet Sauvignon 20%, Malbec 2%, Merlot 50%, Petit Verdot 2%

Crafted through the Saignée method, small portions of each varietal were bled from cold-soaked musts and combined to create this rare and complex 5 varietal Bordeaux-style blend. Intense aromas of passion fruit, guava and wild cherry burst from the glass and are echoed on the palate with a savoury element from the extended lees contact, making this a dry rosé from our boldest reds.

Alcohol 13.9% Acid 5.8g/L Residual Sugar 0.1 g/L

C.C. Jentsch Cellars wines can be found in many of the valley’s wine stores, if not, request it, you will not be disappointed. Other wines from C.C. Jentsch Cellars are, a 2012 Viognier, a 2012 Bordeaux style blend called “The Chase”, a 2013 Gewurztraminer and a 2012 Syrah. In its short history the winery is already garnering accolades both abroad and in the valley. To know more visit, www.ccjentschcellars.com or next time you are travelling in the south Okanagan look for the Rabbit and the Tiger on the side of the road.

How to make preserved Lemons

In my quest for culinary knowledge I have been playing with culinary ideas from Morocco. For those not familiar with Moroccan cuisine, it is the cumulating influence by Morocco's interactions and exchanges with other cultures and nations over the centuries. Moroccan cuisine has been subject to Berber and Mediterranean influences.  The cooks in the royal kitchens of Fes, Meknes, Marrakech, Rabat and Tetouan created the basis for what is known as Moroccan cuisine today. Of all of the culinary ideas coming out of Morocco, preserved lemon exemplify the flavor and subtleties of Morocco’s refined culinary traditions. Mourad Lahlou, author of Mourad New Moroccan (Artisan Publishing, 2011) goes as far as saying:

“…..that preserved lemons are Morocco’s greatest culinary contribution to the world. No, I’m going all the way and say this: they’re Morocco’s’ greatest contribution to the world, period.”

I have been making and experimenting with preserved lemons in salads and marinades all summer. I feel compelled to share this treasure with you by sharing Mourad’s best all-purpose method for making preserved lemon by packing them in salt and the immersing them in lemon juice. Enjoy!

The jar

Use a 1 quart canning jar with a two piece screw-on lid or a clamp on glass lid and rubber gasket either one of them will give you a tight seal. The kind with the neck that is slightly narrower than the sides is ideal. You can sterilize the jar by boiling water or just run it through dishwasher right before you start. Either way, make sure its bone dry. 

The lemons

Using whole lemon choose firm and plump lemon. You will need twice as many as you will preserve because you’ll use half of them for juice. Just to be safe buy a few extras to ensure that your jar is packed very tightly and filled completely with juice. Before juicing, you might want to use a zester to strip off the zest (from only the lemons you’re juicing, not the ones you are preserving). Spread the zest on a parchment paper-lined baking sheet, cover it tightly with plastic wrap, and put it in freezer. Once frozen, transfer to a resalable plastic bag and you will have a ready supply of lemon zest).

The Salt

Use kosher salt because I has a clean iodine-free flavor. 

The Process

For one quart batch you will need:

1. About 6 (141 gram) lemon for preserving
2. About 6 more lemons for juicing or enough to make ½ to (108 grams) Kosher salt

Step 1: Scrub the 6 lemons you will be preserving with a vegetable brush under cold running water, they dry them very thoroughly. If you plan to zest the other 6 lemons, scrub them now.

Step 2: Pour the salt into a large bowl. Stand the lemon stem end down on a cutting board and use a sharp knife to cut down into it as though you were going to cut it in half, stopping ½ inch above the stem. Now make a perpendicular cut, again stopping short of the stem, so the lemon is quartered but still intact.

Step 3: Holding the lemon over the bowl, spread the four quarters open and pack in as much salt as you can, allowing the excess to fall back into the bowl. Don’t be shy-you’re not just salting here, you are really jamming in a solid pack of salt, up to 2 tablespoons per lemon. Put the lemon cut side up (to keep the salt from spilling out) in the jar and repeat with as many lemons as the jar will hold, pushing them down hard so they are squeezed in tightly. (If you cant fit the 6th lemon into the jar, you can add it the next day, when the lemons are softer.) Put the lid on the jar and leave it on the counter overnight. The next day the lemons will have softened. Then use a clean spoon to push them down and add another salted lemon or two if they fit. Its ok to add only a partial lemon if that is all that fits.

Step 4: Juice the remaining lemons a few at the time, pouring the juice into the jar until it is filled to the brim and the salted lemons are completely submerged. Put the lid on the jar, turning it until it’s just a finder tight (over tightening can keep air from escaping and cause the lid to buckle) or clamp it closed if that’s the kind of jar you are using. Put the jar in a dark spot, like a cupboard or pantry, not in the refrigerator. For the next few weeks, turn and shake the jar once a day to redistribute the salt that has settled to the bottom. Add more lemon juice if you notice that the lemons are no longer submerged. That’s it. If you notice some bubbling around the edge of the jar lid, don’t worry. That’s a normal part of fermentation. 

One month later….

It’s time for the big reveal. If the lemons are floating at the top of the liquid, they may have turned brown a bit and that is fine. Cut a piece of a lemon and pot it in your mouth and be ready to be amazed by the softness and subtlety of the flavors. Be ready to be wowed. 

Storing: 

Once you have opened your jar of preserved lemons, top off the liquid with 1/8 inch thick layer of olive oil. You can store the jar at room temperature for several months, though the lemons will continue to soften. They are at their creamiest at 3 to 4 months. 

Ideas for use:

· Olives: toss a bit of minced preserved lemon rind with olives and a splash of olive oil. Warm in a sauté pan, or serve at room temperature

· Quick Salsa Verde: Make a topping for fish, chicken, or steak tossing chopped toasted blanched almond, parsley and olive oil with minced preserved lemons

· Salads: Dice preserved lemon rind and add to salads

· Vegetables: Add diced preserved lemon ring to braining greens, carrots, broccoli, and other vegetables

· Couscous: Toss some finely minced preserved lemon rind with parsley and into couscous just before serving. 

· Vinaigrette: add the bringing liquid sparingly to vinaigrettes and dressings

· Pasta: Add diced preserved lemon rind, mild goat cheese and olive oil in cookie orzo

· Use as a base for marinades (in combination with olive oil, cumin, coriander, chili powder, ginger and saffron, great on roasted chicken).

· Drinks: try a little minced preserved lemon rind and/or brining liquid in Bloody Mary or other cocktails.

· Deserts: Add a little minced preserved lemon in small amount of ice cream or gelato.

C.C jentsch Cellar of Oliver BC wins prestigious awards at the 2014 Decanter awards.

What is Decanter?

Decanter magazine is - quite simply - the world’s best wine magazine. Read in over 90 countries, Decanter is required reading for everyone with an interest in wine - from amateur enthusiast to serious collector. Their experts recommend 4,000 wines a year, so whether you’re looking for affordable Australian Shiraz for the weekend, or premier cru Burgundy to lay down, Decanter will find it for you. A special ceremony was held in London last night (june 24, 2014) to reveal what 33 wines out of 15,000 entries scooped International Trophies at the 2014 Decanter World Wine Awards. C.C. Jentsch Cellars, a new winery in the fast growing wine region of the Okanagan Valley in British Columbia, pick up 3 awards from its first vintage. ( www.decanter.com)

CC Jentsch Cellars Viognie r 2012

Medal: Bronze

Style: Still - Dry (below 5 g/L residual sugar)

Alcohol level:14.1%Color:  white

Grape composition: 100% Viognier

Tasting notes: A fragrant honeysuckle nose with peach notes, along with a complex palate of delicate aromatic flavours of ripe peach, mango and jasmine continuing into a long finish.

C.C. Jentsch Cellar The Chase 2012

Medal: Bronze

Color: Red

Style:Still - Dry (below 5 g/L residual sugar)

Alcohol level:13%

Grape composition: 35% Merlot, 34% Cabernet Sauvignon, Petit Verdot 12.5%

Tasting notes: Bright red and black fruit nose, with depth and complexity. Medium bodied juicy and floral, with black fruit and licorice, smooth ripe and soft tannins. Modern style well done.

CC Jentsch Syrah 2012

Medal silver Colour: Red Style: Still - Dry (below 5 g/L residual sugar)
Alcohol level: 13 %Grapecomposition: 94% Syrah, 6% ViognierTasting notes: Very floral nose of damson, peach, ripe red cherry, bramble. Lots of bright red fruit with damson, blueberry, with some savoury and spicey, pepper, clove and coconut on the finish. Complex long and characterful.