The Cool Clones

One of the key drivers behind the vast improvement in Oregon wine in the 2000s was the widespread implementation of so-called Dijon clones. The University of Oregon was the first entity in the United States to bring in these clones of pinot noir and chardonnay (clones are genetic subtypes of a variety). Named after Dijon the city in Burgundy where France’s ONIVINS plant materials laboratory is located, the numerous Dijon clones (with exciting names like 115, 667, and 777) are heralded for their complex flavors and ability to ripen fully in cool climates.

Which of the following includes wines that should all be well chilled?

A. Marsanne, Counoise, Malmsey Madeira, Chardonnay

B. Barzac, Oloroso Sherry, Assyrtiko, Eiswein

C. Fino Sherry, Semillon, Albariño, Savennières

D. Riesling, Tokaji, Amarone, Beaumes-de-Venise

Answer: C. This question might have been a bit hard because the “best serving temperature” is somewhat personal. In general, fortified wines like Malmsey Madeira and Oloroso Sherry are considered best—not when well chilled—but rather, at “cellar” temperature (in the mid-60s F.) Sweet wines (Barzac, Eiswein, Tokaji, and Beaumes-de-Venise) are usually served on the cool side, but again, not super chilled. However, option C above lists wines that pretty much everyone agrees are best when served well chilled—Fino (a crisp, dry style of Sherry) the white wines Semillon and Albariño, and the French (Loire) white Savennières which is made from chenin blanc grapes.

52

Percent of women wine drinkers who say they have never purchased wines specifically created for and marketed to women, according to a 2015 Wine Market Council Survey. Nineteen percent of the group say they have… Continue reading

The Cool Clones

Get WineSpeed