The Four Noble Varieties

Why 'noble?'

These varieties are so called because they alone, among all 2000 plus varieties known, have proven to be impervious to environmental change. They retain their varietal characteristics.

Riesling: the backbone of. 2015 is soon to be released. German wine culture. It is vinified through a range of styles; from dry (Nahe) to sweet (Mosel, Rhine, Franken). The rest of the world has not produced Riesling of the caliber of these German examples. Most tend to retain a degree of ferment sugar for broader market appeal. I have found just one exception; Pisa Range Estate, from Central Otago, New Zealand. This Riesling is vinified dry, then cellared several years before release. It is "best of class" among Southern Hemisphere Rieslings. Current release is 2014. The 2015 is waiting in the wings, and soon to be released.

Chardonnay: The most revered and expensive dry white table wine worldwide, with the best coming from the Cote de Beaune, France. Montrachet, Corton, Meursault are the three most prestigious.

Until the latter part of the 20th century most New World winemakers tended to use excessive oak in the vinification, often resulting in a "sameness" of texture and taste. Today, while a more elegant New World Chardonnay is the norm, I do not find them particularly "food friendly."

Pinot Noir: the wine of lovers worldwide. Hedonistic. Sexy when well made. Sexy ? Well, when studying for my WSET Diploma in 1979 my two MW tutors were the two best palates known. They opined; 'when at its best, the bouquet of a great Cote de Nuits is akin to the scent of a woman when sexually aroused.' I took that on board, and to this day have not found cause to disagree. Alas, Pinot Noir is also a problem child. It is a shy bearer;; often yielding around two tonnes per hectare. Winemakers then s-t-r-e-t-c-h the fermentation to get more fruit. Sadly, what is left is sometimes nothing more than a glorified textured rose.' However, to this palate the best Pinot Noir are glorious.

Cabernet Sauvignon: considered by many to be the most aristocratic of all red varieties. They are of course welcome to their opinion. It is astringent when young, taking considerable maturation to become palatable. It is often at its best when blended with other varieties, as in Bordeaux, although many California winemakers would disagree. Cabernet Sauvignon was born from a cloning of Cabernet Franc and Sauvignon Blanc. The latter being one of the three classified white varieties of Bordeaux, along with Muscadelle and Semillon.

I personally do not find Cabernet Sauvignon food friendly, but that is only because of my preferred cuisine.

The variety is best with meats and cheeses with a high fat content.

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These then are your Noble varieties. Enjoy them. Share your finding if you so desire to.

George