Organic Viticulture

In Australia, the “cigar” is a wine reference to what?

A. A shiraz made with stems, giving it a slightly bitter, smoky character

B. A clone of pinot noir with an earthy tobacco character that was imported to Victoria from France in the 18th century

C. A strip of limestone soil in South Australia on which cabernet is planted

D. Historically, the time after dinner when Australian men (minus any women) would retreat to another room to smoke and drink Australian “port”

The “cigar” refers to a famous nine-mile long strip of soil in Coonawarra (Aboriginal for “honeysuckle”) on the Limestone Coast of South Australia. The soil (called terra rossa) is a reddish colored mixture of porous clay soil and limestone. It is considered (along with Western Australia’s Margaret River) one of the best places in the country for cabernet sauvignon. These cabernets are often full of black currant and something green, like chaparral. Australian producer Yalumba makes a cabernet sauvignon called “The Cigar” as a tribute to the region.

Myth #1: Cab and Chocolate

It may sound inspired—even heavenly–but as marriages go, cabernet and chocolate are a match made in hell (or in the depths of the marketing department). Chocolate is an extremely powerful, profound, and complex flavor. Its… Continue reading

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