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Future Reports

Report #22 Loire Valley: Wines of Nantais, Anjou and Saumur and Touraine

The IWR continues its coverage of the wines of the Loire Valley.
Publication: March 2010

Report #23 The Wines of Ribera del Duero

A new look at the wines of one of Spain’s most famous wine producing regions.
Publication: June 2010

Current Report

Report #21 – The Chilean Wine Revolution (47pp)

• Introduction
• Acknowledgement
• Santa Lucia Highlands: The Region
• A Brief History of Chile’s Wine Revolution
• The Search for Terroir
• Viticulture and Winemaking
• Chile’s Grapes
• Sauvignon Blanc
• Chardonnay
• Carmenere
• Cabernet Sauvignon
• Red Blends
• Syrah
• Pinot Noir
• Pairing Carmenere with Dishes from Around the World
• The Market for Chilean Wine
• Tasting Notes and Ratings
• Annex 1: Chile’s Search for Terroir: From North to South

Wines Reviewed

Previous Reports

2009

Report #20 – The Wines of Santa Lucia Highlands: Unique Terroir, Marvelous Wines (31pp)

• Introduction
• The Highlands and Monterey: An Historical Note
• Santa Lucia Highlands: The Region
• Viticulture in the Highlands
• The Vineyards of the Highlands
• Wines of the Santa Lucia Highlands
• Economics of SLH Wines
• Tasting Notes and Ratings
• Annexes:
  • Selected Vineyard Profiles
  • Table–SantaLuciaHighlandsVineyards
  • Map of Santa Lucia Highlands Vineyards

Wines Reviewed

Report #19 – The Wines of Greece: Santorini and Assyrtiko (15pp)

• Introduction
• The Island
• Viticulture
• The Grapes
• Winemaking
• Assyrtiko and Food
• The Future for Santorini and Assyrtiko
• Tasting Notes and Ratings
• Wine Reports

Report #18 – The Wines of Navarra (27pp)

• Introduction
• Acknowledgements
• History of Wine in Navarra
• Navarra: The Region

• Navarra Wines: Variety and Style
• The Navarra Vineyard
• Pairing Navarra's Rosés with Food
• The Market for Navarra Wine
• Tasting Notes and Ratings

Informe #18 - Vinos de Navarra

Wines Reviewed

Report #17 – Sauvignon of the Loire (23pp)

• Introduction
• The Loire: A Brief History
• Geography, Climate and Soils
• Sauvignon Blanc: The Grape
• The Loire and its Appellations
• In the Vineyard
• Making Sauvignon Blanc
• Vintages in the Loire
• Pairing Sauvignon Blanc and Food
• The Market for Sauvignon
• Tasting Notes and Ratings

Wines Reviewed

Report #16 – Oregon Pinot Noir (31pp)

• Introduction
• A Very Brief History of Oregon Pinot Noir
• Pinot Noir: The Grape
• Geography, Climate and Soils
• In the Vineyard
• In the Winery
• The Styles of Oregon Pinot Noir
• Oregon Pinot Noir and Food Pairings
• The Market for Pinot Noir
• Tasting Notes and Ratings

Wines Reviewed

Report #15 – The Wines of Chianti Classico (28pp)

• History of Chianti Classico
• Chianti: The Region and the Wine
• Sangiovese the Grape
• In the Vineyard
• Winemaking in Chianti Classico
• Chianti Classico, The Wine
• Vintages
• Pairing Chianti Classico with Food
• The Market for Chianti Classico
• The Tasting Notes and Rating (250 wines)

Wines Reviewed

2008

Report #14 – The World of Sparkling Wines and Champagne (40pp)

• Types and Styles of Sparkling Wines
• Our Selection of Top Sparkling Wines and Champagne
• Factors that Contribute to Quality Sparkling Wine
• Sparkling Wine Production Methods
• How to Taste Champagne and Sparkling Wine
• Pairing Sparkling Wine and Food
• Sparkling Wines and Champagne Tasting Notes and Ratings (250 wines)

Wines Reviewed

Special Report – Introduction to Sherry (20pp)
Informe Especial -Introducción al Sherry (20pp)

• The Sherry Triangle
• The Consejo Regulador
• Climate and Soil The Grapes and Viticultural Practices
• How Sherry is Made
• Shades and Styles of Sherry
• Tasting Notes and Ratings (75 sherries)
  

Wines Reviewed

Report #13 – The Wines Of Rioja: Classical and New Wave (35 pp)

• 30 Noteworthy Classical and New Wave Producers
• History of Modern Winemaking
• The Region
• Rioja’s Classification System
• The Grapes, The Vineyard, Winemaking
• Styles of Rioja Wine: Classical and New Wave
• Pairing Rioja Wine and Food: A Tasting at Jaleo Restaurant
• The Market for Rioja by Price and Ratings
• Tasting Notes and Ratings (350 wines)

Wines Reviewed

Report #12 – California Petite Sirah II
Syrah Update:
California and the Northwest
Selections from California and Washington State (27pp)

• To-Rated Producers
• The Grape
• Petite Sirah in the Vineyard, Winemaking
• Durif in Australia
• Serving and Pairing Petite Sirah with Food
• Petite Sirah in the Markplace
• Tasting Notes and Ratings (175 wines)

Wines Reviewed

Report #11 –2005 Bordeaux Crus Bourgeois (20pp)

• Top Rated 2005 Crus Bourgeois
• Overview of Bordeaux
• How Bordeaux Has Changed
• The Style and Drinkability of 2005 Crus Bourgeois
• The Classification system: Then and Now
• The Cru bourgeois Market
• The Bordelaise Culinary Scene
• Tasting notes and ratings (200 wines)

Wines Reviewed

Report #10 – Unoaked Chardonnay: It’s More Than Wood (24pp)

• Chablis: The Classic Model for Unoaked Chardonnay
• Characteristics of Chardonnay without Oak
• Chardonnay in the Vineyard
• The Winemaker’s Toolbox
• Unoaked Chardonnay with Food
• The Market for Unoaked Chardonnay
• Unoaked Chardonnay: by Sandy Block
• Tasting Notes and Ratings (110 Wines)

Wines Reviewed

2007

Report #9 – Champagne (24pp)

• Champagne: An Overview
• The Evolution of the Champagne Method
• The Regions of Champagne
• The Vineyard Classification System
• Vintages
• The Grapes
• In the Vineyard
• In the Winery: Méthode Champenoise
• Styles of Champagne
• Grower Champagne and House Champagne: Different Paths to Quality
• Champagne with Food
• The Label: What to Look for
• The Market
• Tasting Notes and Ratings (100 champagnes)

Wines Reviewed

Report #8 – The Wines of Ribera del Duero (28 pp)

• Spain and Castilla y León
• The Grape: The Many Faces of Tempranillo
• The Classification System in Ribera del Duero
• The Region Climate and Soil
• The Growing Cycle and the Harvest
• Recent Vintages in Ribera del Duero
• In the Vineyard and Irrigation
• Vine Pests: Voles
• Winemaking
• The Use of Oak
• Variations in Style: Vine Age,
• Phenolic Ripeness and Maturation
• A Study in Style: Vega Sicilia and Dominio de Pingus
• Pairing Ribera del Duero Wines with Food
• Marketing the Wines of Ribera del Duero
• The Producers: iWineReview’s 30 to Watch
• Tasting Notes and Ratings (200 wines)

Wines Reviewed

Report #7 - New Zealand's Exciting Pinot Noirs (28pp)

• The Grape: The Elusive Magic of Pinot Noir
• The Region: Pinot Noir in New Zealand
• History
• Important Regions for Pinot Noir
• Climate
• In the Vineyard: Taming a Temperamental Grape
• The Soils and Trellis Systems
• Planting Material and Clones
• Phylloxera, Fruit Damage and Vine Age
• In the Winery: Making Pinot Noir
• Determining Ripeness and Harvesting Pinot Noir
• Fermentation Practices and Fruit Handling
• Cellar Conditions and Bottle Closures
• The Style of New Zealand Pinot Noir
• Pairing New Zealand Pinot Noir with Food
• In the Marketplace: The Outlook for Exports
• A Bright Future for New Zealand Pinot Noir
• The Producers: i-WineReview's 25 to Watch
• The Wines: Tasting Notes and Rating  (85 wines)

Wines Reviewed

Special Report - Red Wines of Portugal: the Douro Boys and Barca Velha (11pp)

• The Douro Region
• The Grapes
• The Wines
• Resources

Wines Reviewed

Report #6 - The Wines of Southern Italy: From Quantity to Quality (40pp)

• Towards Wine Quality in Southern Italy
• The Grapes
• The Role of Consulting Enologists
• The Classification System
• The Producers
• Marketing Southern Italian Wines
• Pairing Southern Italian Food and Wine
• Tasting Notes and Ratings (275 Wines)

Wines Reviewed

2006

Report #5 - Argentina’s Magnificent Malbec (35pp)

• The Tasting
• Malbec and Mendoza
• Malbec: The Grape
• Malbec in the Vineyard
• Winemaking
• The Argentine Wine Industry 1
• The Export Market
• Marvelous Malbec and Food
• Tasting Notes and Ratings
• Malbec Wines By Rating and Pricing (150 wines)

Wines Reviewed

Report #4 - Syrah from California and the Northwest - Red Hot and Cool (25pp)

• The Origin of Syrah
• Syrah in the US
• Acreage Reports, Trends and Important AVAs
• Working with Syrah in the Vineyards
• of California, and the Pacific Northwest
• Climate and Styles of Syrah
• Ripeness, Harvest Parameters, and the
• Issue of Alcohol
• Working with Syrah in the Winery
• Pairing Syrah with Foods
• The Future: Whither Syrah from California and the Pacific Northwest
• Tasting Notes for California and Pacific Northwest Syrah (250 wines)

Wines Reviewed

Report #3 - Grenache Wines of Australia, California, France and Spain (28pp)

• Background and History of Grenache
• Food and Wine Pairing
• Styles
• California-WA State Grenache Tasting Notes
• Australian Grenache Tasting Notes
• French Grenache Tasting Notes
• Spanish Grenache (Garnacha) Tasting Notes
• Italian Tasting Notes
• Grenache Wines by Rating and Pricing

Wines Reviewed

Report #2 - Red Table Wines of Portugal (26pp)

• The Portuguese Wine Scene
• Classifications of Portuguese Wine
• Most Important Red Wine Regions of Portugal
• The Principal Red Wine Grapes of Portugal
• Portuguese wine Styles: Traditional and Modern
• Vintages
• Marketing Portuguese Wines in the US
• Portuguese Wine and Food
• References and Further Reading
• Red Table Wines Tasting Notes (190 Wines)

Wines Reviewed

Report #1 - California Petite Sirah (8pp)

• The IWR Tasting
• The Results
• Background on the Grape
• Petite Sirah in the vineyard
• Severing and Pairing with Food
• Tasting Notes (35 Wines)

Wines Reviewed