Far from it. Our September 18 wine class explored the two predominant red varietals from the Bordeaux region of France and compared them with comparable varietals from California. It was kind of like a review of our Old World-New World tastings earlier this year.

First, we tried a merlot-based 2006 Chateau Picau-Perna from St. Emilion (12.5% alcohol) and compared it to a 2006 Francis Coppola Merlot (13.5% alcohol). Wine #1 had a more translucent color and more depth to the smell with a variety of floral scents. The taste made us pucker more, suggesting a greater amount of tannin. Wine #2 had a denser color, with color in the legs even, while the smell was sharper, really popping out. The taste was jammier a fruitier with strong notes of blueberry and quite a bit more oakiness. Which was which? After reading the notes, it’s pretty obvious — #1 was the Bordeaux, and #2 the Californian.

Then we moved on to the other great varietal of Bordeaux, cabernet sauvignon, or otherwise known to would-be wine hipsters as cab. Here we pitted a 2005 cab-based Chateau Bellevue from Médoc (13% alcohol) against a 2005 Simi Alexander Valley Cabernet Sauvignon. So here’s what we thought of wines #3 and #4. Wine #3 had a more forceful smell with lots of vanilla showing through. Tasters found it more accessible and rounder with obvious fruitiness, including notes of fig. Some even thought it was almost too sweet. Wine #4 appeared to have a bit more body with its darker color and abundant legs. The smell? Summer camp cabin and wet leaves? Hmmm. Not surprisingly, its taste was more earthy and tarter but softer. All in all, we thought it more complex in taste. It’s pretty easy to tell from these notes which was the Bordeaux – it was #4.

And for the final vote on overall preference? We unanimously went for the summer camp cabin. What is it about wine #4 in our class? (See Wine Class Notes vol. 2, issue 1.)

Our next class will be held a week later on October 23 because of a fabulous fundraiser to be held on the 16th. We’ll be investigating some white Bordeaux wines comparing them to oak-aged California sauvignon blanc. (There’s that sauvignon word again!) So be sure to study pages 160 and 161 of Andrea Immer Robinson’s book Great Wines Made Simple if you want to move to the head of the class. And here’s an optional assignment for you: go to andreaimmer.com and sign up to be a member. For just under $30.00 a year you get a wine course DVD and lots of information about wine. She also has a website called andreawine.com where she rates wines and has on-line wine courses. Check it out!

Hope to see you all on October 23!

Suzy Marquard