This series of articles each covers two wines that have something in common, and most likely some point of difference. Compare and contrast is the order of the day – so make mine a double!

Two Fresh Loire Sauvignons

Two wines: same grape, same year, same region, different producers and adjoining appellations – the perfect way to understand the similarities and differences.

The Loire Valley is one of the most under-rated wine regions in Europe. It actually consists of several different sub-regions by the course of the river which specialise in different groups of grapes: Melon de Bourgogne in Muscadet, then Chenin Blanc, Cabernet Franc, Gamay and others in the middle, and finally Sauvignon Blanc to the east.

Sancerre and Pouilly-Fumé are the most well-known and prestigious Sauvignon areas, but there are plenty of quality producers in the others:

Central Loire Vineyards (DalGobboM¿!i? & Louis Kehlweiler) — Central Loire Vineyards (Credit: DalGobboM¿!i? & Louis Kehlweiler)

The Terres Blanches in the name of the first wine refers to white clay soils. The producer is based at Bué en Sancerre, and also make Pouilly Fumé and Sancerre wines. Coteaux du Giennois is a much less well known appellation next door to Sancerre with the vineyards split:

White: 95 hectares planted – 2,900 hl produced – 65 hl/ha max yield – Sauvignon Blanc variety
Red: 78 hectares planted – 3,200 hl produced – 59 hl/ha max yield – Pinot Noir & Gamay varieties (80% maximum of either variety in a blend)
Rosé: 20 hectares planted – 600 hl produced – 63 hl/ha max yield – Pinot Noir & Gamay varieties

So now to the two wines themselves (note: both kindly given by SuperValu):

Domaine de Terres Blanches Coteaux du Giennois AOC 2014 (€10.00, SuperValu) 12.5%

On opening this is obviously from the Loire, it couldn’t be anywhere else. If has primary gooseberry on the nose, joined by quince and grapefruit on the palate. It’s too young for asparagus characters, too Loire for the tropical passionfruit and mango which some Kiwi Savvies exhibit.

It’s fresh and juicy, not austere, with plenty of fruit. The initial big hit fades quickly, but lessens rather than fading totally away. Enjoyable on its own or – I’d imagine – with goats cheese.

Guy Saget Sancerre AOC 2014 (€14.00, SuperValu) 12.5%

Sancerre’s soils are a mix of Kimmeridgian clay, dry limestone with lots of pebbles and flint. A typical example of Sancerre, this has plenty of green fruit but is also very mineral, perhaps even saline. It has more acidity yet is somehow a little smoother than the Giennois.

Split The Difference

The Giennois is slightly more eager to please, whereas the Sancerre is a little standoffish – you have to make a little more effort with it, but it’s worth it. Amazingly it is the more expensive Sancerre which has a screwtop while the Coteaux du Giennois is under cork. I really like both of these wines; I’d be very happy with the Giennois any day, but to drink with fine food at the table then I’d choose the slightly more refined Sancerre.

Also see:

Make Mine a Double #01 – Paddy Borthwick & Pegasus Bay Rieslings

Opinion, Tasting Events

#MWWC19 CHOICE – How to Choose a Burgundy?

August 17, 2015 admin

This is my (long overdue) second submission to the Monthly Wine Writing Challenge (my first was #MWWC6 – Mystery back in January 2014).

If you enjoy a variety of writing styles and subjects, all linked in someway to wine, then follow the central MWWC Blog founded and run by Jeff aka The Drunken Cyclist.

This month’s theme was set by Elizabeth of Travelling Wine Chick who won #MWWC18.

Many things have been said about Burgundy, many of which are true, but not all of them are true all of the time.

One that remains a permanent feature of the region is complexity. Burgundy is a veritable minefield, leaving many people – even knowledgeable wine aficionados – somewhat bewildered – there’s so much CHOICE! And given many of the prices, the wrong choice could prove costly and disappointing…

Even more than Bordeaux, Burgundy wines are sold on the strength of their appellation. But with so many producers in each appellation, is this a reliable guide to quality? In a word: no! Because there are so few quality checks to make the grade in each appellation, producers can trade on the name without necessarily concerning themselves with quality. For me, this is the main drawback of the whole AOC system.

But what about upsides? Many wine aficionados regard (especially red) Burgundy as the Holy Grail of wine, something that transcends a mere beverage and becomes life-affirming. I sometimes wonder if mastering the complexity is part of the attraction, whether that’s joy at an achievement or membership of some elitist club (those that get Burgundy).

Question: As it can take a life’s work to become intimately familiar with the area, how else could one navigate a way through the minefield of Burgundy?

Answer: Trust an excellent wine importer or wine merchant to advise you and help you with your choice.

Almost a year ago I was privileged to attend an excellent Burgundy tasting, courtesy of Le Caveau, a wine importer, wholesaler and online retailer based in Kilkenny. I enjoyed every wine I tried, at quite different price points. However, looking back on my notes it is obvious which wines were among the best, as I was almost struck dumb – my tasting notes for some are incredibly short and to the point.

For illustration, here are just a few of the excellent wines I tasted, with Le Caveau’s notes and my own.

Domaine Larue Puligny Montrachet 1er Cru “La Garenne” 2010 (2013: €49.90, Le Caveau)

Le Caveau: Light intensity on the nose with baked apple, spice, a touch of fudge or caramel. Dry, light bodied, open, fresh acidity, finishes with a really fresh grip of minerality. Med + finish length.

Frankly Wines: Nectar of the gods. What do I need to sell to afford more of this?

Henri et Gilles Buisson Meursault “Les Chevalières” 2011 (€51.25, Le Caveau)

Le Caveau: 60 + year old vines in the lieu-dit of Les Chevalieres. A little muted on the nose at first, but the palate blossoms with ripe, peachy fruit, white flowers, gently toasted bread crusts and grilled almonds. Rounded, slightly buttery and ripe, with a long persistent acidity and finish.

Frankly Wines: Special, on another level from most other white wine.

Maison Ambroise Nuits-St-Georges “Haut Pruliers” 2010 (€46.35, Le Caveau)

Le Caveau: Les Haut Pruliers vineyards are located on a very steep slope, just above Nuits Saint Georges 1er Cru ‘Pruliers’, at the top of the Nuits hill and at the limit of the forest. Hauts Pruliers has an enticing nose of lightly spiced, creamy black berries. The multi-layered palate shows great complexity, with flavours of red and black berries mingling with more serious gamey notes.

Frankly Wines: F**k me, that’s what it’s all about!

So as you can see, when it comes to both your trusted merchant and reviewer of fine wine, choice is very important!

Opinion, Single Bottle Review

Frankie’s Single Bottle Review #2 – Château du Donjon AOC Minervois Blanc 2014

August 12, 2015 admin

Minervois is one of the names I remember from when I first got into wine as an impecunious student living in France for a year. Back in 1993 the appellation was still less than ten years old, and the wines were a small step up from the Vin de Pay d’Oc bottles on nearby shelves, but they were noticeably different from Bordeaux, Chinon and the like.

I was recently given a sample of Minervois to taste by the folks at Molloy’s Liquour Stores (an Irish off licence chain) so I thought I’d do a quick recap on some facts the Minervois delineated area:

One of the biggest wine areas within the Languedoc-Roussillon region with around 15,000 ha under vine.
Of this around 5,000 ha grow grapes for AOC wines, with the rest mainly Vin de Pays..
Historically, the region’s capital has been the village of Minerve
In addition to the main AOC Minervois there is also the longstanding AOC Muscat de Saint Jean de Minervois (a vin doux naturel from the north east of the Minervois area) and the more recent AOC Minervois – La Livinière.
AOC Minervois covers 61 communes (villages, 16 in the Hérault and 45 in the Aude)
Maximum yields are 48 hl/ha
AOC regulations require the wine to be blended, so single varietals are necessarily Vin de Pays.
The vast majority of production is Red (84%) with some Rosé (13%) and a little White also made (3%)
The main grapes for red and rosé are Syrah, Grenache, Carignan, Cinsault and Mourvèdre
The main grapes for white are Grenache, Bourboulenc, Maccabeu, Marsanne and Roussanne

Château du Donjon AOP Minervois Blanc 2014 (€12.95 Molloy’s)

So to the wine itself. And the first surprise for me, given my experience, was the colour – a rare Minervois Blanc! Before doing a bit of research I hadn’t even known about the whites, shame on me. The producer’s name translates as “Castle of the Keep” rather than directly relating to dungeons, but it’s pretty cool anyway.

Their Minervois Blanc is a blend of Vermentino and Roussane. Vermentino originally hails from Sardinia, though is also known as Rolle in the South of France, as Favorita in Piedmont. Roussane is well known in the Rhône and the rest of Southern France.

This is a fairly straight forward wine with lots of citrus and stone fruit, plus pleasant herb notes. It has good acidity which make it refreshing on a summer’s day, and could partner well with seafood or salad. Perfect for a summer picnic!

Opinion

Frankie’s Single Bottle Review #01 – “Alambre” ® 2008

August 7, 2015 admin

In with the Old, in with the New…

While on a family sun holiday in Portugal I tried several wines in the resort’s mini-supermercado, all of which were enjoyable and great value for money. Only one was good enough, and different enough, to make it into a suitcase for the return trip:

José Maria da Fonseca “Alambre” ® DO Moscatel de Setúbal 2008

Alambre Moscatel de Sétubal 2008 — Alambre Moscatel de Setúbal 2008

Before opening I read a few interest notes on the box:

“Aged in oak barrels” – so expect some oxidative notes and / or darker colour
“Serve chilled” – makes sense for a sweeter wine
“This wine may become cloudy and throw a sediment” – hasn’t been over-filtered/fined, to help preserve flavour compounds.

Of course Muscat is one of the oldest extant grapes used today, especially in the Mediterranean. There are lots of different versions, often fortified in southern France as a Vin Doux Naturel. Sétubal is a peninsula close to Lisbon which has its own DO for Muscat – here called Muscatel.

When poured it had a gorgeous golden hue, akin to aged Cognac. The nose was toffee and caramel, good enough to just enjoy the aromas for their own sake. The higher alcohol was detectable on the nose, undoubtedly fortified, though not out of balance.

The toffee notes expanded onto the palate – every kind of toffee you could name – liqueur toffee, soft caramel, bonfire toffee. Soft and seductive, sweet but not cloying.
It has a long, long complex finish, quite astonishing.

This would be an amazing aperitif (with the proviso that you might want to skip dinner and keep on drinking it instead) or paired with a medium-sweet dessert. To be frank, I’d quite happily drink it on its own!

Think of this as a lighter version of Rutherglen Muscat – not as heavy nor as sweet. It’s probably the best Muscat variant I’ve ever tasted!

PS the price – less than €7 in Portugal!

Opinion

This Summer’s BBQ Wines #9 Langlois Crémant

August 5, 2015 admin

Better than Moët for half the price! Do I have your attention now? Read on…

If you’re in a happy mood and fancy a glass of fizz sat on the patio, this might just be your thing.

Langlois-Château Crémant de Loire Brut NV (€23.99, O’Briens)

Langlois-Château Crßmant de Loire Brut NV

Crémant de Loire is one of the many traditional method sparkling wines made in France in addition to Champagne. The Loire Valley is home to the second by volume after Alsace; Burgundy, Bordeaux and the Jura also make good examples. The method for Crémant is the same as for Champagne, but the grape varieties differ depending on the area, and the minimum time ageing on the lees is shorter than Champagne’s 15 months (for non-vintage).

Langlois-Chateau is actually owned by Champagne House Bollinger, who know a few things about quality sparkling wine. The blend for this bottling is :

Chenin Blanc (a Loire white grape)
Chardonnay (the ultimate white grape for sparkling wine)
Cabernet Franc (a versatile black Loire grape used for red, rosé and sparkling wine)

Langlois-Chaâteau exterior (thewinesleuth.co.uk)

As soon as you pour a glass the fine mousse and persistent fine bubbles show the wine’s class. On the nose there’s rich citrus and red fruit, wrapped in lovely pastry – the sign of significant lees ageing. It’s heavenly to drink, as the aromas flow through to the palate, with acidity and sweetness beautifully poised.

People who know good Crémants often mention how good value they are; while this fact is true, bottles such as this deserve to be assessed purely on quality grounds – it’s a damn fine drop!

This Summer’s BBQ Wines:

#1 – Bellow’s Rock Coastal Region Shiraz 2013

#2 – Château Michel Cazevieille Origine 1922 AC Saint Chinian 2012

#3 – and #4! Domaine de Maubet IGP Côtes de Gascogne 2014 & Venturer Côtes de Gascogne 2014

#5 – Byron Santa Barbara County Pinot Noir 2012

#6 – Lot #01 Mendoza Malbec Cabernet 2013

#7 and #8 – Quinta da Alorna

#9 – Langlois-Château Crémant de Loire Brut NV

Information, Opinion

Blogging Basics (2): Promoting your blog

August 2, 2015 admin

Following on from Blogging Basics Part 1, these are some of the ideas that I’ve jotted down on how to increase awareness of – and subscribers to – a wine blog. Most of them could be extended to writing on other topics. I’m not claiming to be the world’s foremost expert here, but they seem to have worked well for me.

Ambassadors in Wine Merchants and other wine retailers

If you recommend one or more wines carried by a particular outlet then that merchant is highly likely to be a supporter.
I think many merchants would be prepared to have business-type cards visible by their tills, or even offer them to people who are obviously interested in wine.
Nowadays business cards are pretty cheap, I got mine from Vistaprint – and then a Frankly Wines t-shirt for good measure.
Even without business cards it would be good to have all the major wine merchants in your town or city aware of your blog – drop in, buy a bottle and mention your blog.

Being noticed at tastings

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The biggest promotional tool for your blog is YOU.
If you’re at a trade or consumer tasting then whoever we are talking to should know about your blog.
This could be through wearing a T-Shirt or even something small like a badge – and if they ask about it, even better.
I have found the vast majority of established Irish Wine Writers to be very helpful and supportive – don’t be afraid to ask for advice.

Using Twitter

Without Social Media it is very difficult to gain more readers and more subscribers.
Tweets with pictures get far more attention that without, so try to put at least one appropriate picture up whenever you tweet about your blog.
Tagging people in pictures (up to ten) means you can have far more people tagged than mentioning them in the 140 characters of text.
Three photos looks the prettiest in my opinion; try to have one portrait and two landscape orientated photos, and add them in the order:

Ambassadors on Twitter

When I put up a link to a new blog post on Twitter, I’m very lucky in that lots of people like and share it, by:

Liking my tweet (nice, but no big deal)
Retweeting my tweet (great)
Following the link then tweeting from WordPress (even better, as I can then RT that myself later)
Reblogging on WordPress (fantastic, though quite rare)
Liking on WordPress
Leaving a comment on WordPress (shows engagement)

Some of these people are just interested in wine, some are wine writers/bloggers themselves.
To encourage this, it’s always good to thank people and take an interest in their views.
For the second category, reciprocation is also important, so help by sharing their posts and tweets.

When you post an article

It’s good to know who is likely to want the tweets (and therefore the article being linked to) read by more people.
For example, if I were tweeting a post from either Craggy Range or Nyetimber (two of my favourite producers) I would try and tag some or all of the following:

Category	Craggy Range	Nyetimber
Producers	@craggyrange	@nyetimber
Winemakers	@crmattstafford	@greatrixbrad
Regional Associations	@WineHawkesBay	@englishwine
Importers	@Tindalwines, @HarrietTindal	@libertyireland
Retailers / Restaurants	@sweeneyswine	@elywinebar
*Brand Ambassadors*	@crmaryjeanne	@EmmaLambie

Some of these aren’t always easy to remember / find on the fly, so preparation and organisation are important.

Information, Opinion

This Summer’s BBQ Wines #7 and #8 Quinta da Alorna

July 29, 2015 admin

Quinta da Alorna Tasting Evening at Fade St Social

A few weeks ago I was the guest of thetaste.ie at Fade St Social where Colly Murray from RetroVino was showcasing the wines from Quinta da Alorna. Representing Alorna was André Almeida, a true gentleman, who explained some of the philosophy behind each wine. The talented chefs at Fade St Social prepared a dish to match each wine. You can read a great report from the evening on the blog of my friend Laura.

I was very impressed with the wines overall, and will give a more in-depth report on the estate in the coming weeks. What did strike me was that the wines were very good value, and were versatile enough to be enjoyed on their own or with food. In other words, they would be great for a barbecue! Here are the “entry level” white and red:

Quinta da Alorna Branco Vinho Regional Tejo 2013 (RetroVino: Fade St Social, Brasserie Sixty 6, Rustic Stone, Taste at Rustic)

Quinta da Alorna Branco 2013 — Quinta da Alorna Branco Vinho Regional Tejo 2013

This white is a blend of two indigenous Portuguese grapes:

Arinto is known for its high acidity and citrus aromas and flavours. It’s also grown extensively in Bucelas (so much so that it is sometimes known as Arinto de Bucelas) and in Vinho Verde, where it is often blended with Alvarinho and Loureiro.

Fernão Pires has a more spicy aromatic character, often with exotic fruity notes. As well as Tejo it is also grown in Bairrada, sometimes under the pseudonym Maria Gomes.

The two grapes are pressed and vinified separately at low temperature (12ºC) in stainless steel tanks to preserve freshness. The two varieties are then blended, cold stabilised and clarified before bottling.

What this gives is a wine which can pair well with lots of different dishes, as different aromas and flavours from the wine are highlighted by the food. Seafood is well complemented by the lemon and lime of the Arinto and its cutting acidity. Asian and more expressive dishes are well matched by the exotic fruit of the Fernão Pires. Chili and lime marinated prawns on the barbecue would be perfection!

Cardal Tinto Vinho Regional Tejo 2012 (RetroVino: Fade St Social, Brasserie Sixty 6, Rustic Stone, Taste at Rustic)

Not to be outdone, this red is a blend of three indigenous Portuguese grapes: Touriga Nacional (30%), Castelão (35%), Trincadeira (35%)

Touriga Nacional is of course most famous in Port, and now “light” Douro wines, though it’s not the most widely planted grape in the Douro region. Often floral.

Touriga Nacional grapes (www.winemakingtalk.com)

Castelão’s name is derived from the Portuguese term for parakeet. It is high in tannin so is often a component in a blend rather than a varietal.

Trincadeira is another Port grape, also known as Tinta Amarela. It produces dark full-bodied and rich wines, with aromas of black fruit, herbs and flowers.

Production methods were fairly similar to the Branco above, with the exception that fermentation took place at 23ºC to help extract colour, flavour and tannin.

This wine is another great example where a blend can be more than the sum of its parts. The tannins are soft and gentle, there are wonderful floral aromas on the nose, and lovely plum and berry on the palate. Just perfect for barbecued beef, or a juicy steak from one of Dylan McGrath’s restaurants!

This Summer’s BBQ Wines:

#1 – Bellow’s Rock Coastal Region Shiraz 2013

#2 – Château Michel Cazevieille Origine 1922 AC Saint Chinian 2012

#3 – and #4! Domaine de Maubet IGP Côtes de Gascogne 2014 & Venturer Côtes de Gascogne 2014

#5 – Byron Santa Barbara County Pinot Noir 2012

#6 – Lot #01 Mendoza Malbec Cabernet 2013

#7 and #8 – Quinta da Alorna

#9 – Langlois-Château Crémant de Loire Brut NV

Opinion

This Summer’s BBQ Wines #6

July 27, 2015 admin

The first grape that many people (especially my friend Ciaran) suggest for a barbecue red is Malbec, particularly the fruit-driven style Malbecs that come out of Argentina. Others take a different view and insist that Cabernet is King, and the extra tannin of Cabernet Sauvignon is required to tame a protein feast.

Who’s right?

Well of course neither are wrong – it’s personal preference after all – but there is a way to keep both parties happy – a Malbec Cabernet blend, the best of both worlds:

Lot #01 Mendoza Malbec Cabernet 2013 (€12.99, Aldi Wine)

This is a foray upmarket for Aldi, the discount Supermarket chain. Now that we are gradually emerging from the depths of ~~despair~~ recession, wine drinkers are gradually willing to spend a little more, but still keeping an eye on value for money.

Aldi recently launched their Lot Wines collection, premium wines with a limited production of 25,000 – 35,000 bottles per wine. That might still sound a lot, but in the context of the number of outlets they have in Ireland and the UK (at least) then it’s actually not that many. Each wine in the series has its own label designed by artists local to the producing region and a tag with information about the consulting winemaker for each one. Each bottle is individually numbered which adds to the premium look and feel.

For Lot #01 the man with the plan was José ‘Pepe’ Galante, head winemaker at Bodégas Salentein. Most of the grapes are sourced from higher altitude sites in the Uco Valley subregion of Mendoza – the altitude gives cooler growing conditions enabling the vines to produce grapes with ripe flavours and a balance of acidity and sugar (sites further east at lower altitude might be too warm and produce jammy wines). The grapes are hand-picked from selected parcels and matured after fermentation for twelve months in oak.

As well as the two hero grapes, there’s also a dash of Petit Verdot in here (less than 15% otherwise it would be on the front label). As in Bordeaux, it’s added for seasoning and a bit of extra backbone – as a grape it’s very high in tannin.

So how does the wine taste?

Lot #01 Mendoza Malbec Cabernet Sauvignon 2013

This wine has lots and lots of fruit, plum and damson from the Malbec intertwined with blackcurrant and blackberry from the Cabernet. But it’s no fruit bomb, the tannin and acidity keep it well balanced. It’s smooth to drink, but not so smooth that the taste jades after a glass or two. The oak is there but accompanies rather than dominates the fruit, adding vanilla and spice notes.

I shared this bottle with French and Irish friends at a barbecue and it was very well received – one French lady almost falling off her chair in delight!

Disclosure: Sample was provided, but opinions are entirely my own (and Sabrina’s)

This Summer’s BBQ Wines:

#1 – Bellow’s Rock Coastal Region Shiraz 2013

#2 – Château Michel Cazevieille Origine 1922 AC Saint Chinian 2012

#3 – and #4! Domaine de Maubet IGP Côtes de Gascogne 2014 & Venturer Côtes de Gascogne 2014

#5 – Byron Santa Barbara County Pinot Noir 2012

#6 – Lot #01 Mendoza Malbec Cabernet 2013

Opinion

This Summer’s BBQ Wines #5

July 23, 2015 admin

In the summer months, such as they are on the Emerald Isle, drinkers tend to leave their bigger red wines to one side apart from when firing up the barbie and devouring half a cow.

If you’re a determined red wine drinker, what should you be looking for on the warmer days? I put it to you that Pinot Noir might well be the answer. I will make my case:

Byron Santa Barbara County Pinot Noir 2012

It’s lower in tannin so can pair with poultry and meaty fish (such as tuna steaks) as well as red meat.
Among black grapes it’s relatively high in acidity which makes it refreshing.
It’s lighter in body and can take a light chill – 30 minutes in a domestic fridge before bringing out to the patio will add some zip!
You can choose a savoury edge from the old world (esp Burgundy or Germany) or a fruitier style from the New World depending on your fancy.
Miles drank Pinot Noir in the cult wine film Sideways.

You know it makes sense!

Here’s a Pinot Noir that I recently test drove at a barbecue and really enjoyed:

Byron Santa Barbara Pinot Noir 2012 (€25.49, O’Briens)

Santa Barbara County is the original home of quality cool climate Pinot in the States, and is indeed where Miles and Jack from Sideways went to try some delicious wine.

If you’re not familiar with the area you might not place it as an American wine at first; there’s minerality on the palate and a lightness of touch that can be missing from some US wines. The winemaker’s notes state that it spent 8 months ageing in 100% small French oak barrels, but the oak is already well integrated and does not jarr.

Redcurrant, red and black cherry, strawberry and raspberry fruit compete for your attention. Although very smooth and approachable, there’s a serious side to this wine – the acidity and savoury notes give it some gravitas.

Although this delicious Pinot Noir would be great for a drink outdoors at a BBQ, to be honest it would be a treat in any season and setting!

Disclosure: Sample was provided, but opinions are entirely my own

This Summer’s BBQ Wines:

#1 – Bellow’s Rock Coastal Region Shiraz 2013

#2 – Château Michel Cazevieille Origine 1922 AC Saint Chinian 2012

#3 – and #4! Domaine de Maubet IGP Côtes de Gascogne 2014 & Venturer Côtes de Gascogne 2014

#5 – Byron Santa Barbara County Pinot Noir 2012

#6 – Lot #01 Mendoza Malbec Cabernet 2013

Information, Opinion

The Kaleidoscope of Wine – how’s your palette?

July 20, 2015 admin

Being a bit of a geek (in wine, but other things as well) and possibly with a few ADHD tendencies, I’m a sucker for patterns and lists. On my recent holiday in Portugal I started jotting down the different colours associated with wine, whether often used in descriptions, grape names or something else, and came up with A LIST.

Now, this is only from my own thoughts, so I’ve very happy to add any suggestions that you may have (leave a comment or send a Twitter message).

And did I mention I’m partially colourblind? That’s my excuse and I’m sticking to it…

So, in alphabetical order…

Amber

A WSET term for a deep dark gold colour, often apt for aged / oaked / sweet wines.
Georgian Amber Wine is made in the traditional way in clay pots (a bit like amphorae) called Quevris which are buried underground.

Black

As a general rule, the grapes that make red wine are black, not red.
Some always have black as part of their name – e.g. Pinot Noir – where there are different versions of the grape in different colours.
Some black grapes don’t usually need the suffix “Noir” as they are far better known than their siblings, unless a comparison is being made – e.g. Grenache is assumed to be the black version (as opposed to Blanc or Gris), but sometimes it is annotated as Grenache Noir.
The famous Black wine of Cahors which is a deep, dark, opaque Malbec blend.
The definition of Black Wine according to the motto of the Domaine Le Bout du Lieu: “If you can see your fingers through the glass, it’s not a Cahors.”
Pinot Meunier is sometimes known as Schwarzriesling – literally “Black Riesling” – in Germany!

Blue

Blau is of course German for “blue”, so this variety commonly found in Austria is a blue Frankish grape, evoking Charlemagne and his empire.
In Hungary the grape is known as Kékfrankos, which has the same literal meaning but sounds like a Greek ailment.

Blush

A term used to describe Californian rosé, especially the sweetish stuff made from Zinfandel.
What any self-respecting wino does when drinking the above wine (miaow!)

Brick

Obviously a shade of red, it’s usually connected to older red wines

Burgundy

For some reason Burgundy as a colour only ever refers to the region’s red rather than white wines.
Quite well established as a colour outside of the wine world…I bet few garment wearers think of Pinot Noir…

Champagne

The oft litigious organisation that represents Champagne, the CIVC, don’t like Champagne being used as a colour when not directly connected to one of their member’s products.
However, it’s probably too late, the cat is out of the bag for describing a silvery-goldy colour – and to be honest, should they really complain if it’s an Aston Martin?

Claret

The well known term for red Bordeaux wine.
However, the term actually originates from Clairette, a dark rosé style wine still made in Bordeaux (and was actually how most Bordeaux looked back in the day).
Now often used to mean wine- (or blood-) coloured.

Garnet

A WSET approved term for a mid shade of red, in between Ruby (another gemstone) and Tawny.

Gold

Burgundy's Côte d'Or — Burgundy’s Côte d’Or

Mature and / or sweet white wine is often described as gold, particularly Tokaji.
Burgundy’s heartland subregion of the Côte d’Or is literally the “Slope of Gold”.

Green

Vinho Verde Map (Credit: Quentin Sadler)

While “green wine” might not sound that pleasant a concept, it is of course the literal translation of Vinho Verde from northern Portugal.
By extension, used as a term for certain flavours which either invoke youth or the taste of something green (e.g. asparagus in Sauvignon Blanc)

Grey

Mid coloured grapes such as Pinot Gris (yay!) or the Italian equivalent Pinot Grigio (boo!)
Vin Gris (literally “Grey Wine”) is the term used for a white(ish) wine made from black grapes.
Often has a little more colour than a Blanc de Noirs, e.g. the Gamay-based AOC Côtes de Toul from Lorraine.

Orange

Quite a trendy type of wine at the moment, basically making a wine from white grapes using red wine methods, particularly lots of contact between the juice and the skins – different but interesting.
Orange Muscat is a variant of the ancient but popular Muscat family
Also a wine growing town in New South Wales, Australia, whose symbol is an apple – go figure!
In fairness, orchard regions are often good for making wine.

Pink

David Bird (author of Understanding Wine Technology) makes a valid point asking why we use the term rosé in English when we say red and white quite happily instead of rouge and blanc.

Purple

While reading a book on Port I came across a new colour category of grape: Roxo
Many grapes – and actually many wines – look quite purple, but Portugal is the first country I have seen to actually have a recognised term for it.

Red

Obviously the huge category of red wine as a whole.
Tinta / Tinto, the Portuguese and Spanish words for red (when applied to wine) is used for many grape varieties and their pseudonyms, including Tinto Aragon and Tinta Cão.
One of the few grapes in French to have red in its name is Rouge du Pays, also known as Cornalin du Valais or Cornalin.
However, without Red Wine would faux-reggae band UB40 have been so popular? Everything has its downsides…

Ruby

A bright shade of red, usually signifying a young wine.
A style of Port, often the least expensive, bottle young and so retains a bright red colour.
The grape Ruby Cabernet is a cross between Cabernet Sauvignon and Carignan, though usually included in cheap fruity blends.

Tawny

A light shade of red, tending to brown, usually signifying an older but not necessarily fully mature wine
A style of Port which has usually been aged in wood rather than bottle, with colour fading over time.

White

White wine, of course, which covers a multitude of grapes and styles
White grapes (well many of them are of course more green than white) particularly those whose name includes white (in English or any other language) to distinguish them from darker coloured siblings, e.g. Pinot Blanc / Pinot Bianco / Weissburgunder.

Yellow

Of course the Jura’s famous “Vin Jaune” (literally “yellow wine”) leaps to mind here.
Ribolla Gialla (thanks Jim) is the yellow version of Ribolla, generally found in the Friuli-Venezia Giulia region of northeast Italy and over the border into Slovenia.