Future Reports

Report #18
The Wines of Navarra

This report examines the current status of the wine industry in the Navarra DO, the geography, climate and soil for grape growing, regulations governing the wine industry, advances in viticulture and winemaking and the marketing of the wines of Navarra in the United States and other major world markets.

Publication: August 2009

Current Report

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

Previous Reports

2009

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