Note: You can see the answers to the previous release of Énigme here.

Four red grapes, one red wine

1) The only red parent of the “King” of red wines

CABERNET FRANC – The father of Cabernet Sauvignon, the “King” of red wines. A synergistic cross between Cabernet Franc, and the white grape of Bordeaux, Sauvignon Blanc, produced an offspring that went on to outshine its parents, in becoming a grape producing arguably the best red wines in the world. Cabernet Franc, is however, normally used in a more minor supporting role as a blender, though some shining examples exist where it is the primary grape in a wine. In Virginia, it is often bottled as a varietal as it tends to be a more consistent ripening grape than the long growing season loving Cabernet Sauvignon. Though once seen as “the red wine” most suited for Virginia, that distinction is being usurped by Petit Verdot. It’s taste is inherently on the herbaceous side which tends to make it a food friendly wine. It can be made in a light, fruity style or a more intense, richer style, depending on the year, clone and of course, vineyard practices. Though only 3% of Cabernet Franc was used in this blend, it has a delightful rich mocha quality that provides roundness in the finish.

2) Not the girl in every Port

TOURIGA – (TOURIGA NACIONAL) One of the five most common grape varieties used in Portugal’s most famous wine, Port. Tinta Cão, Tinta Roriz, Tinta Barroca and Touriga Francesa (the girl?) are the other main varieties used. Port is made as a sweet, fortified (distilled alcohol added) wine. The distilled alcohol is added during fermentation to stop yeast metabolization of grape sugars to retain a desired sweetness level to balance with the higher alcohol. However, Touriga National also makes a full bodied dry red wine, deeply colored with aromas and flavors of dried black fruits and Mediterranean herbs, and ample tannins to provide body. It also works very well as a blending wine, being a bit of a chameleon in more traditional red blends. It has had mixed success in Virginia, initially showing great promise in the early 90’s, but being inconsistent enough in our changing growing climate to lose a bit of its initial favor. Its different flavor profile from more traditional red Bordeaux varieties has appealed to those who like to drink outside of the box. It makes up 38% of this blend and is the most predominant aroma and flavor.

3) Misspelled fake cheese?

CHAMBOURCIN – Bertille Seyve developed this hybrid of unknown parents (he didn’t take notes) in the Loire region of France, around the turn of the twentieth century. It has become one of the most popular reds that came to be produced during the period of French hybridization. These crosses between American and French grapes, were made to combine the hardiness and disease resistance of the New World with the quality of the Old World, to help French vineyards recover after the devestating phylloxera epidemic during the late 1800’s. Now of minor importance and banned in some areas of France, they ended up becoming an important catalyst for making quality wine in the colder regions of the Western Hemisphere. A few have become stars in their own right. Chambourcin is known for its distinctive fruity, often jammy nose and flavor, its soft tannins, high acidity and unparalleled beautiful, inky dark color. It can be a big wine, only falling a bit short in its tannic intensity, but suited for the additions of other grapes more well endowed in that area.

48% of this wine is Chambourcin, providing jammy flavors, lots of color and acidity.

4) Small, green state’s transportation dept.

PETIT VERDOT – A small berried grape that is big on flavor, color, and tannic structure. Petit Verdot is a minor variety in its home region of Bordeaux in France where acreage pales next to the “Big Three”, Cabernet Sauvignon, Merlot, and Cabernet Franc. Acreage in the region is actually declining along with that of another minor variety, Malbec. In Virginia, its importance is rising, fast assuming the same role that Cabernet Sauvignon occupies in Bordeaux, as the dominant big red variety but more suited for our climate. It is very capable of making a wonderful wine bearing its own name, or being used as a blender, using its attributes to complement other reds, particularily Cabernet Franc.

At 11%, Petit Verdot’s attributes in this wine are understated, yet provide the bridge between Touriga Nacional and Chambourcin and add additional body to the blend.