Unusual Grape Varieties You Have Tried / Want To Try

[Nathan_Smyth]

@Jeffrey Neal

Dornfelder… Loring… Very dark black, almost like a PS. Lots of blackberries and spice. There is a bit of sweetness that doesn’t align with my taste.

Sounds like an outstanding after-dinner Port.

With chocolate desserts.

[James_Wright]

@Jeffrey Neal

I had never tried Dornfelder, but saw a few posts here and there slamming it like is it the wine of Satan. Loring Wine Co makes a Dornfelder and I have had very good luck with Loring wines, so what the hell.

I have actually read Laverne Gay’s 1948 novel Wine of Satan,
and can tell you for a certainty that there is no mention of Dornfelder between its covers.

[lleichtman]

@Rich Brown

@Nathan Smyth

Grapes that I wish USA winemakers would experiment with: Riesling Italico [Welschriesling], Scheurebe, Furmint, Pinot d’Aunis [Chenin Noir], Aglianico, Sagrantino.

Apparently Teutonic makes a “Sprockets” field blend which has contained Scheurebe in the past.

And Konstantin Frank has been bottling an Rkatsiteli for a while.

I’d be interested in trying both of those wines.

Would freaking love to see some domestic Scheurebe! Great call Nathan!

I think Joseph Phelps makes an ice wine from Scheurube.

[lleichtman]

At our house, we try to taste a new wine varietal every week. Have taken a page from Tom Hill who specializes in new grape varietals for me. Only issue I have is finding them where I live. Hate to order on line for 1 or 2 bottles.

[J_a_y_H_a_c_k]

@Drew Goin

. . .

Let’s not forget the upcoming Green Hungarian from Sandlands

I owe my life to Green Hungarian. No joke! My grandfather was in Kaiser Wilhelm’s army in WWI and he told me that he had an allergy to Green Hungarian wine. He said that before every battle, he would drink a bottle of it and it would make him sick, so he would spend the battle in the infirmary. I always thought he was referring to unripe wine until I discovered that Green Hungarian was a variety, and also a varietal. I have yet to taste it, but I have to get a bottle of the Sandlands.

[J_a_y_H_a_c_k]

Zibibbo. Aka Muscat of Alexandria. Nice, light fruity white that was quite pleasant on a summer evening.

[Mary_Deem]

I have tried and loved:

esoteric
Tannat - Château Peyros Madiran and Alain Brumont Tour Bouscassé Madiran (blend of Tannat, CS, CF)
Negrette - On l’appelle négrette, Vignobles Arbeau Fronton (Château Coutinel makes this but not listed on front label)
Len de Lel/Loin de L’oeil - Domaine de la Chanade “Les Rials”
Aglianco - Salvatore Molettieri - Aglianico Irpinia Cinque Querce

not so esoteric anymore…
Picpoul -several makers but now this grape is all the rage
Bugey Cerdon - Bernard Rondeau and Patrick Bottex
Petit Manseng - Chateau Bouscasse - Pacherenc du Vic-Bilh Vendémiaire

I would love to try:
Blaufränkisch - just because there is a local version available to try…
Frappato - especially Occhipinti’s version
Fer Servadou
Duras
Croatina/Bonarda
anything else weird, that fellow Besekers suggest

There is a blog called Fringe Wine which might prove inspiring for those of you into weird grapes. Sadly the blog is no longer updated…but provides a fascinating compilation of tasting notes for weird not so common grapes.

Thanks for starting such a cool thread.

[Mary_Deem]

@Michael Martin

@Ken Zinns

@Nathan Smyth

Grapes that I wish USA winemakers would experiment with: Riesling Italico [Welschriesling], Scheurebe, Furmint, Pinot d’Aunis [Chenin Noir], Aglianico, Sagrantino.

Apparently Teutonic makes a “Sprockets” field blend which has contained Scheurebe in the past.

And Konstantin Frank has been bottling an Rkatsiteli for a while.

I’d be interested in trying both of those wines.

A number of producers in California make Aglianico, and there are a handful who make Sagrantino (we’ve worked with both varieties at Harrington). Pinot d’Aunis could be interesting here if planted in the right spot.

West of Temperance had a Berserker Day offering of Aglianico which is very good by the way.

I would be interested to hear more about the West of Temperance Aglianico

[Mary_Deem]

@ky1em!ttskus

Lots of obscure varieties listed on the apps. And kind of fun. (No affiliation.)

http://www.winecentury.com

I love this group. Working my way slowly through the lesser known (to me) varieties. Wish I could get together enough interested friends to create a local chapter.

[Stephen_Pepe]

Petit Manseng. I have only been able to find it from Virginia. Some with a little RS and suitable for dessert and another bone dry.

[Michael_Martin]

@Mary Deem

I would be interested to hear more about the West of Temperance Aglianico

West of Temperance Offerings

[Ken_Zinns]

@Stephen Pepe

Petit Manseng. I have only been able to find it from Virginia. Some with a little RS and suitable for dessert and another bone dry.

La Clarine Farm in the Sierra Foothills makes a nice Petit Manseng. Theirs is dry.

[Ken_Zinns]

@Mary Deem

@Michael Martin

@Ken Zinns

A number of producers in California make Aglianico, and there are a handful who make Sagrantino (we’ve worked with both varieties at Harrington). Pinot d’Aunis could be interesting here if planted in the right spot.

West of Temperance had a Berserker Day offering of Aglianico which is very good by the way.

I would be interested to hear more about the West of Temperance Aglianico

Try the Ryme Aglianico if you can find it. Really good, with tannins that are fitting of the variety. Villa Creek makes a good one too. Both sourced from Luna Matta Vineyard on the Westside of Paso Robles.

[Michael_Martin]

Aglianico doesn’t get enough love. To me it is the taste of Naples.

[Mike_Evans]

@Mary Deem

I have tried and loved:

esoteric
Tannat - Château Peyros Madiran and Alain Brumont Tour Bouscassé Madiran (blend of Tannat, CS, CF)
Negrette - On l’appelle négrette, Vignobles Arbeau Fronton (Château Coutinel makes this but not listed on front label)
Len de Lel/Loin de L’oeil - Domaine de la Chanade “Les Rials”
Aglianco - Salvatore Molettieri - Aglianico Irpinia Cinque Querce

not so esoteric anymore…
Picpoul -several makers but now this grape is all the rage
Bugey Cerdon - Bernard Rondeau and Patrick Bottex
Petit Manseng - Chateau Bouscasse - Pacherenc du Vic-Bilh Vendémiaire

I would love to try:
Blaufränkisch - just because there is a local version available to try…
Frappato - especially Occhipinti’s version
Fer Servadou
Duras
Croatina/Bonarda
anything else weird, that fellow Besekers suggest

There is a blog called Fringe Wine which might prove inspiring for those of you into weird grapes. Sadly the blog is no longer updated…but provides a fascinating compilation of tasting notes for weird not so common grapes.

Thanks for starting such a cool thread.

Just a minor correction. Bugey-Cerdon isn’t a grape, it is a place designation. The sparkling rosé wines are Gamay or Poulsard and Gamay.

[Barry_Paul_Price]

@GregT

The problem is that what is unusual to one person is common to another.

Godello, Mencia, Albarin, Graciano, Bobal, Moristel, Hondarrabi Zuri, Merseguera, Treixadura, Xarel.lo are grapes I’ve had a lot of, including several this past week, so I don’t consider them unusual at all. But I used to work with Spanish wines. They’re often blended but not always.

Zierfandler and Rotgipfler I’ve had on multiple occasions, although they’re not common in the States, and I’ve had and have plenty of Hungarian grapes like Kadarka, Hárslevelű, Cserszegi Fűszeres, Irsai Olivér, Juhfark, Zeta, and Kékoportó, simply because I’ve been there a few times and have many friends who bring them over.

But grapes from Georgia, Croatia, and even Greece are completely foreign and “unusual” to me. To someone Greek or Croatian they’re everyday events. The only Greek ones I can remember off the top are Xinomavro, Athiri, Assyrtiko, and Agiorgitiko, although I know there are many others.

Those are all grapes I would like to try.

I guess just by the fact that there are only like five hectares anywhere, the most unusual I’ve had would be Lauzet.

Camaralet and Fer Servadou aren’t common in the States but when I was in south France, there were a bunch of them, so to people there they’re not in the least unusual.

Have had a few of those Spanish grapes. Least fave was Graciano.

Would love to try those Hungarian grapes. Is there anything that characterizes Hungarian grapes in general, if you were to describe them as a group?

I like the crisper Greek white varieties, and when they don’t try to blend the rustic reds with French varieties (I like Agiorgitiko or Xinomavro without a bunch of Cab or Merlot swirled in)

Looked up Lauzet. Fascinating. Is it available on it’s own or always blended?

[Barry_Paul_Price]

@Casey Hartlip

Planted 3 acres of Gruner Veltliner last year. Super excited to see how it does in our very cool climate.

Post an update down the road! I’m curious too.

[Barry_Paul_Price]

@Rich Brown

Would freaking love to see some domestic Scheurebe! Great call Nathan!

Never had it, but a quick bit of digging makes me super curious! Notes of black currant on a white wine? Love it.

Also, this rather fascinating quote:
(The Scheurebe Grape)

A quotation widely repeated about “Scheu” (as it is informally and commonly called) is from noted importer Terry Theise:
Scheurebe is Riesling just after it read the Kama Sutra. Put another way, Scheu is what Riesling would be if Riesling were a transvestite. If Riesling expresses all that is Noble and Good, Scheu offers all that is Dirty and Fun. It is Riesling’s evil, horny twin.

[Barry_Paul_Price]

@Mike Grammer

Would still like to sample some Zierfandler, Roter Veltliner and Godello.

Winner on my end for variety tried was Koshu—Japanese. Bernard Magrez’ Arusha Koshu was actually pretty decent stuff.

For my WineFest IV last July, I had a lot of fun putting this table of wines together from the cellar:

THE FINAL FRONTIER

2014 Domaine des Molardes Chasselas Reserve
2004 Gravner Amphyllo Ribolla Gialla
2012 Pfeffinger Scheurebe Spatlese
2013 Moon Curser Tannat
2010 Malivoire Marechal Foch
2008 Ronchi Cialli Schiopettino
2004 Kracher Traminer #3 NV TBA
2009 Klein Constantia Vin de Constance Muscat de Frontignan
2009 Raul Perez Sketch Albarino
2009 Magrez-Aruga Koshu (Japanese wine from Bernard Magrez)
2012 Bodegas Buenavista/Veleta Vijirieja

Slainte

Mike

Mike, that’s a fascinating lineup! Does the LCBO actually carry those? I remember it having a pretty narrow selection when I was in T.O.

[Barry_Paul_Price]

@Roger Ouellette

I’m also always on the lookout for rarities. Here are a couple of TNs of some of the more obscure -

Domaine du Grangeon Chatus Ardèche:
Fascinating southern French (Ardeche) red made from the rare Chatus grape. The aromatics remind me of a GSM, ripe black cherry and a good bit of earthiness. There’s plenty of ripe black and red fruit on the tongue along with leather, mushroom, oak and hint of black pepper. The tannins are quite drying but not grainy. The acidity is noticeable but restrained and the finish is medium in length.

Old World Winery Abourious Reserve Russian River Valley:
Really interesting Russian River red made from the fairly rare Abouriou grape. Ripe plum, mushroom and dried cranberry on the nose. There’s medium smooth tannin and medium acidity on the palate. The flavor profile is ripe dark plum, a touch of grape stems, tobacco, a hint of smoke, macerated black cherry and a touch of menthol. Really enjoyable diversion from the usual red suspects.

Királyudvar Tokaji Sec:
Very interesting Tokaji Furmint Sec. Normally Furmint grapes are used to produce an awesome sweet dessert wine so when I saw this dry version I had to try it. On the nose is a nice blast of something floral, akin to honeysuckle. The palate is loaded with ripe pear, honey, mandarin orange and a touch of lemon pith. There is a bit of a mouthcoating affect, medium acidity and a semi-long finish. Will definitely purchase again.

Bioenos Crespiello Cariñena Pulchrum:
This Spanish red is made from the almost extinct Vidadillo grape. Beautiful dark ruby in the glass, the nose comes across with some fig and ripe plum. This is not a complex wine by any stretch but somewhat light in body with notes of fresh cranberry and slightly tart red cherry. It has a good bit of acidity, light to medium tannin and a medium finish. This went really well with home made veggie pizza.

Also heading out this afternoon to a local winestore that is doing a tasting featuring some unusual Piedmontese wines, one each made from Timorasso, Freisa and Croatina.

Have to try Chatus, reading that. Sounds like it’s in my wheelhouse. Ditto the dry tokaji.

The Vidadillo sounds like it drinks like an Italian, so pizza makes sense as a pairing.

So any TNs on the Piedmontese wines?