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Noisy Water Winery

Audrey Penn
 
July 10, 2024 | Audrey Penn

Wine Geek Wednesday: Barbera

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Today, we're doing the deep-dive into a wine that's a true gem– Barbera. Wine can sometimes feel intimidating, especially when you're staring at a long list at a tasting room.
No worries, we've got your back. Let's unravel the story of Barbera, the wine of the people, and why it deserves a special place in your glass and heart.
A Sip of History.

Barbera [bar-BAIR-ah] took deep roots in the hills of Monferrato in central Piedmont, Italy. Dating back, possibly, as far as the 7th century! Despite being the second-most planted grape in Italy, next to Nebbiolo, Barbera stands out for its humble, approachable charm. It’s the kind of wine that feels like a warm hug from an old friend – always there, ready to be enjoyed at any stage of its life.
The Italian Connection.

Barbera is particularly celebrated in the regions of Asti and Alba in Piedmont. These areas are like the Hollywood of Barbera – if grapes could have a red carpet, this is where they’d walk it. The majority of Barbera wines are varietals, meaning they're made from a single Barbera grape variety. This singular focus brings out the best in Barbera, making it a versatile choice for any occasion.
When you’re out with friends, maybe feeling a tad overwhelmed by an extensive wine list, just remember this: you can never go wrong with Barbera. It’s like finding the perfect outfit that looks good no matter the occasion.

The Unique Charm of Barbera.

So what is it that makes Barbera stand out? It's all in the balance. Barbera is high in acidity but low in tannins, which means it develops its flavors more quickly than other wines. This unique trait makes Barbera a delightful choice as a young wine – she's vibrant, fruit-forward, and oh-so-drinkable.

When it comes to Barbera in winemaking, it's a bit like choosing your adventure– no matter which path you take, the destination is pure deliciousness. Winemakers love playing around with Barbera. Some ferment or mature it in oak barrels, which brings out richer fruit and spice notes like dark cherry and clove. Others prefer stainless steel tanks, keeping the wine's natural tart and fruity profile intact.

 

A Tale of Terroir.

Terroir [tehr·waar], the soil and climate where Barbera grows, plays a huge role in its character. In Piedmont, calcareous soils provide excellent drainage and contribute to the grape's acidity. Different regions bring their own flair – from clay to sandy soils, each adds a unique twist to the grape’s development.

Barbera thrives in warm climates, but it’s the temperature fluctuations that really make it shine. Warm days help the grapes ripen fully, while cool nights preserve their acidity. This balance, what we call the diurnal shift, is key to producing the vibrant, balanced wines we love.

Outside of Italy, Barbera adapts beautifully to different terroirs. In New Mexico, for instance – the warm climate leads to riper fruit flavors. Meanwhile, other regions might highlight Barbera’s acidity and vibrance.

Here in New Mexico.

Here at Noisy Water Winery, we’re proud to craft Barbera that tells its own unique story. Our grapes come from the Jaramillo Vineyard in Belen and spend 32 months in mixed oak. The result? A wine that’s a harmonious blend of vibrant acidity as well as rich, complex flavors – perfect for any occasion.

2021 Barbera
2021 Barbera
$42.00
black cherry • vanilla • oak

On the nose, 2021 Barbera opens with vibrant red fruit aromas, setting a lively and inviting tone for the senses. The palate offers a beautifully rich blend of dark cherry, vanilla and subtle oaky undertones, a result of 32 months of aging in mixed oak, imparts a soft, lingering finish. This Barbera is enjoyable as a stand-alone or paired with red meats or dark chocolate.

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Thirsting for More Wine Knowledge?

Book a Winery Tour and let us give you a guided tour of our production facility. We'll show you how our wines are made from New Mexico vine, all the way to the bottle. Exclusive barrel & tank samplings included on the tour!

Book Now

Come see us for a tasting soon. We'll show you our favorite New Mexican grown varietals in the bottle.

Cheers, friends!
Noisy Water Winery
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Time Posted: Jul 10, 2024 at 1:00 PM Permalink to Wine Geek Wednesday: Barbera Permalink
Audrey Penn
 
June 26, 2024 | Audrey Penn

Wine Geek Wednesday: Aglianico

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Welcome back to another edition of Wine Geek Wednesday! We could all use a little break as we work to find the new normal here in Ruidoso with some fun wine facts. Today, we’re diving into the world of Aglianico, a gem of a grape that’s been captivating palates for centuries.
A Glimpse into History.

First off, let’s talk origins. The name "Aglianico" [ah-LYAH-nee-koh] is believed to stem from the Greek term "Vitis Hellanica," meaning "Greek grapevine".

Some research suggested that Greek settlers, way back around 800 BC, brought their precious vines to the sun-soaked lands of Southern Italy. Whether it’s truly native or a cherished import, Aglianico found its home in the regions of Campania and Basilicata.
The Mediterranean.

Volcanic soils and the warm Mediterranean climate imbue Aglianico with its distinct character. Think about these grapes basking in the golden sun, and soaking up the minerals from ancient volcanic deposits. This, dear reader, is terroir at its finest!

In Campania, Aglianico shines as the famous Taurasi, while in Basilicata, it dazzles as Aglianico del Vulture. These regions celebrate Aglianico with a fervor that’s palpable. And rightly so! These wines are often compared to Italy’s illustrious Barolos (made from Nebbiolo grapes), yet they come at a fraction of the price. Talk about a wine lover’s dream!

The Essence of Aglianico.

Aglianico is like a superstar of Italian wines. It’s a black grape that crafts wines with a remarkable structure and depth. Known for its full-bodied profile, Aglianico delivers a sensory journey that’s both robust and refined. 

Here’s what makes it stand out:

1. High Tannins & Acidity: These give Aglianico its powerful structure. Yes, it can be a bit harsh in its youth, but oh, the magic that happens with age!

2. Flavor Profile: Think black fruits, violets, herbs, leather, and smoky notes on the nose. On the palate, it’s a luxurious blend of plum, blackberries, coffee, chocolate. Yes, PLEASE!

Aglianico grapes are black and craft wines with remarkable structure and depth. 
Aging With Grace.

Patience is a virtue, especially with Aglianico. This wine is built to age, often needing 3 to 5 years to soften its tannic bite. But the reward that comes with wines that can evolve beautifully over a decade or more, is that they reveal layers of complexity and balance. 

However, while traditional Aglianico wines demand patience, modern winemaking techniques are making some versions more approachable upon release. So, whether you’re a seasoned collector or a curious newbie, there’s an Aglianico out there ready to delight your taste buds.

Here in New Mexico.

Our Aglianico grapes hail from Paolo at NM Vineyards in Deming. We're very fortunate to be working with such beautiful fruit that we get to share with you all.

2021 Aglianico
2021 Aglianico
$49.00
raspberry • anise • toasted walnut 

Aged for 2 full years in French and American oak. On the palate, tart and vibrant notes of raspberry provide a lively sensation. Anise introduces a subtle, aromatic spiciness, while licorice root adds a deeper, more earthy sweetness. The smooth and textured finish is further enriched by the toasty and nutty flavor of toasted walnut.

 

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Thirsting for More Wine Knowledge?

Book a Winery Tour and let us give you a guided tour of our production facility. We'll show you how our wines are made from New Mexico vine, all the way to the bottle. Exclusive barrel & tank samplings included on the tour!

Book Now

Come see us for a tasting soon. We'll show you our favorite New Mexican grown varietals in the bottle.

Cheers, friends!
Noisy Water Winery
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Time Posted: Jun 26, 2024 at 2:00 PM Permalink to Wine Geek Wednesday: Aglianico Permalink
Hannah Perry
 
August 18, 2021 | Hannah Perry

Wine Geek Wednesday

 
 

A Journey To The Bottle

 

Now that harvest is underway, we are beginning the journey to the bottle. White grapes are harvested before red grapes, but grapes that will be used to make sparkling wine are harvested before anything, because of the lower sugar requirement. Chardonnay and Sauvignon Blanc are up next while Pinot Noir, Malbec and Merlot follow. Finally, the more robust red grapes like Cabernet Sauvignon and Petite Sirah are last, as they have the highest Brix level, perfect for making bold red wines. 

 

Read More About The Journey

POETS OR WINEMAKERS? BOTH.

 

 

Not to be dramatic or anything but the process of turning grapes into wine is like poetry. It is a creative process that takes a lot of patience, knowledge, commitment and time. Here's what happens after harvest, and when we truly put the poetry to the test:

The Full Journey:

  1. The Press: This is when we squeeze the grape juice out. Once the grapes are pressed, the skins, seeds, and stems clump together into "cake", which can be returned to the vineyard soil as a fertilizer. White grapes are pressed right after harvest, but red grapes aren't pressed until after primary fermentation, which is the next step.
  2. Primary Fermentation: Now in juice form, we wait until the yeast converts the sugar in the grapes into alcohol. Red Wine is then pressed and pumped into barrels for aging, while white wine skips step 3 and begins the bottling process.
  3. Aging: During this period, months can pass before the wine is ready. This is also when malolactic fermentation occurs. The naturally occurring malic acid gets turned into lactic acid, giving wine that signature buttery, creamy or nutty mouthfeel.
  4. Racking & Bottling: When the aging comes to an end, we will start tasting the wine and making sure the final product is just right. Before bottling, the wine is racked, filtered, or both to remove sediment and clarify the wine. Then it is bottling time!
 

EARLY HARVEST WINES

LATE HARVEST WINES

 
Time Posted: Aug 18, 2021 at 10:26 AM Permalink to Wine Geek Wednesday Permalink
Hannah Perry
 
August 11, 2021 | Hannah Perry

Wine Geek Wednesday

 
 

Finding The Perfect Brix

 

Brix is a common term used in wine making-so what does it mean? Brix is the measurement of sugar level in a fruit. Sugar plays a huge role in making yeast, which is what makes wine contain alcohol! The amount of sugar in the grapes determines how much alcohol will be in the wine so as you probably would guess, finding out the sugar levels of each variety of grape is one of the key factors that lets us know when it is time to harvest. The pH, skin color, fruit acids and seed ripeness are also factors we evaluate before harvesting!

 

Read More On Brix

 

WINEMAKERS AKA LIGHT BENDERS

 

The most common instrument to measure the degree of Brix is the refractometer. It's not as fancy as it sounds. You rub some grape juice onto the glass lens and see how much the sunlight beaming through the juice bends. The more the light bends, the higher the sugar content!

Hear it from the Winemaker

 

FIND THE PERFECT BRIX FOR YOU

2019 Wild Ferment Old Vine Pinot Noir

WINE SPECS:

SUGAR: 21.4 BX AT HARVEST

ALCOHOL:  13%

$42.00
 
 
2018 Petite Sirah

 

WINE SPECS:

SUGAR: 26 BX AT HARVEST

ALCOHOL: 14%

$42.00
 
 
2018 Montepulciano

 

WINE SPECS:

SUGAR: 23.5

ALCOHOL: 13.5%

$42.00
 
2020 Alliance

WINE SPECS:

SUGAR: 24.5 BRIX AT HARVEST

ALCOHOL: 18.5%

$27.00
 
 
2020 Forbidden Desert Sweet

WINE SPECS:

SUGAR: 22.5 BRIX AT HARVEST

ALCOHOL: 12%

$30.00
 
 
2020 Malvasia Bianca

WINE SPECS:

SUGAR: 24 BRIX AT HARVEST

ALCOHOL: 12.5%

$24.00
 
 
Time Posted: Aug 11, 2021 at 1:49 PM Permalink to Wine Geek Wednesday Permalink
Hannah Perry
 
July 7, 2021 | Hannah Perry

Wine Geek Wednesday

 

🍇 Port Wine: Here's The Scoop: 🍇

 

Port has been made for centuries dating back all the way to 1174! Traditionally port wine was made in Portugal’s Douro Valley when the English started sourcing their red wine in Portugal after they boycotted French wine in the 17th century. To help preserve the wine on their journey in giant ships back to England, the Englishmen added brandy to the red wine to fortify it and make sure it wouldn't spoil during the ship's journey. As a result, it accidentally made one of the world's most unique and diverse beverages. 

 

Read More On Port Wine 

 

REPUTATION IS EVERYTHING

 

And ports sure have one! You can identify a port wine for its higher alcohol content, its noticeable sweetness and full body and palate density.  If you love rich cheeses and sweet desserts, a port wine is for you! Its pairing versatility is through the roof and it can even function as a dessert by itself.

 

Pictured left: Portugal's Douro Valley

HOW ITS MADE

 

During fermentation, when the alcohol level of a wine reaches a certain point, it is fortified with brandy. This brings the fermentation process to a halt, preventing the grape sugar to convert into alcohol any further. The nuances of fruit in the young wine are captured in the process, leaving behind a port of its own uniqueness.

 

PORTS FOR YOU

 
Time Posted: Jul 7, 2021 at 11:08 AM Permalink to Wine Geek Wednesday Permalink
Hannah Perry
 
June 23, 2021 | Hannah Perry

Wine Geek Wednesday

 
 

🍇 Oxygen: Wine's Best Friend & Worst Enemy🍇

 

Oxygen can make or break wine, so the winemaking process is tedious and requires constant attention and awareness. Oxygen is needed particularly during the fermentation process as yeast need it to survive! A by product of the fermentation process is CO2, and can actually become very dangerous during, as it can cause a person to fall unconscious if breathed in.

 

Read More On The Magic

A FRIEND AND FOE

 

Why oxygen is needed during fermentation: Yeast devours high levels of oxygen in order to do their wonderful job of taking sugar in the must (grape skins, seeds, and pulp) and making alcohol. Different yeast selections help the winemakers' achieve their desired flavors and aromas.

 

 

Too much oxygen is a bad thing:

After fermentation has finished and the yeast is no longer producing CO2, the wine is no longer protected from oxygen and it can begin to oxidize. Too much oxidation can ruin a wine and all of its bright and pretty nuances and could even turn it to vinegar!

 

DID YOU KNOW?

 

White wines don’t want a lot of oxygen contact prior to fermentation because it can cause browning. So we use dry ice to blanket the juice in the tank and then start fermentation. Once fermentation is started, co2 blankets the juice and prevents browning. Some white wines come out darker due to the aging process, like oak aged Chardonnays.

For quality control purposes, we taste the wine on the job but begrudgingly have to spit it out as no one wants a boozy winemaker running forklifts or making their wine. 

 

Perfectly Crafted Wines Made With The Just The Right Amount of Oxygen

 
Time Posted: Jun 23, 2021 at 12:32 PM Permalink to Wine Geek Wednesday Permalink
Hannah Perry
 
June 9, 2021 | Hannah Perry

Wine Geek Wednesday

 
 

🍇 How Does Wine Get Its Color?🍇

 

The color is the first characteristic of wine that we notice, and the color can hint at what you might expect for its aroma, flavor and texture. But never judge a bottle by its appearance, because the wine color is not always indicative of the color of grape it is sourced from!

 

Read More on The Magic

Did you know that many white wines like
Champagne or Zinfandel are produced from red grapes? The color of wine is influenced by many factors. Here's a few:

 

When making white wine, the grapes are pressed and the skins of the grapes are immediately removed from contact with the grape juice. Whereas when making red wine, the skins are left in contact with the juice, naturally dying the juice a red/ purple/ garnet tint.

The intensity of the hue is determined by the amount of time the juice is left in contact with the skins, what time of year the grapes are grown and even the thickness of the grape skins!

The pigment of grapes, made of phenolic compounds, can express itself in a number of hues, depending on the specific type and the pH of the surrounding plant tissue. 

Climate can also influence the color of a grape! Soil that is high in calcium can produce thicker-skinned grapes, providing intense wine color hues and a sturdier structure to the grape.

 

 

How Many Hue's Do You Have In Your Wine Rack? Need to fill in the gaps?!

Start Here

 
Time Posted: Jun 9, 2021 at 10:13 AM Permalink to Wine Geek Wednesday Permalink
Hannah Perry
 
June 2, 2021 | Hannah Perry

Wine Geek Wednesday

 
 

🍇 Yeast: Why it's Essential to the Winemaking Process 🍇

 

Yeasts are single-celled fungal organisms. Without them, there would be no alcohol. Not wine, nor beer, or any spirits distilled from various fermented carbohydrates. Yeast converts sugars into alcohol, which creates carbon dioxide and heat. This is how the dough in bread rises, how malted grain turns into beer and grapes turns into wine.

So how does it work?

 

Yeast cells cozy up in warm temperatures and a sugary environment that’s not too acidic. Not too cold, nor too sour, but just right.  Apart from sugar, yeasts also need nutrients like nitrogen and vitamins. As long as these conditions are met, yeasts will ferment fresh grapes into delicious wine.

 

2019 Wild Ferment Old Vine Pinot Noir

Winemakers add yeast to most wines to emphasize aromas or flavors, but natural fermentation can also occur. That's exactly what occurred in the 2019 Wild Ferment Old Vine Pinot Noir! Left to its own devices, the crushed grapes will start to ferment due to natural yeasts present on grape skins and in the winery. This style of winemaking can be traced back to 400 years ago, making this bottle wise in its years. Notes of bright strawberry and blackberry are complimented with nuances of fig leaving you with a fruit forward satisfying finish.

$42.00
 
 

More Dry Red Wine For The Season

2017 Sangiovese
$22.00   $18.00
 
 
 
 
Time Posted: Jun 2, 2021 at 9:11 AM Permalink to Wine Geek Wednesday Permalink
Hannah Perry
 
May 19, 2021 | Hannah Perry

Wine Geek Wednesday

 
 

🍇 Bung Holes: What they are and why we love em' 🍇

 

A bunghole is a hole bored into a barrel and capped with a large cork-like object called a ‘bung’.  It is essentially the hole which lets you get quick and easy access to the wine inside.

 

Fun Fact:

 

How do we know when it's time to retire a barrel? Well, we stick our nose in it! After a barrel has been emptied and cleaned our winemakers and crew smell all the barrels. It's a day full of smelling bungholes 😉

 

Jump Into Summer With Some of Our Favorite Barrel Aged Wines:

 
Time Posted: May 19, 2021 at 11:19 AM Permalink to Wine Geek Wednesday Permalink
Hannah Perry
 
May 12, 2021 | Hannah Perry

Wine Geek Wednesday

 
 

🍇Grafting Grape Vines🍇

 

Grafting is a propagation technique that allows us to alter the grape variety of the existing vines, which already have a developed root system, without uprooting and replanting the vines. This can be an economical way of changing a whole vineyard rather than re-planting. We start grafting vines before the bud begins to grow, so in late February for early varieties and early March for later varieties.

 

There are many grafting techniques that can be used. This one is called the cleft graft. It is for larger diameter vines and the scion must be dormant. There is a five step process for the cleft graft:

  1. Cut off the top of the vine about 30 minutes or so before grafting.
  2. Split the rootstock with a blade or chisel.
  3. Hold the split open and prepare the scions by cutting one end to a “v” shape.
  4. Place one scion on each side to fit with the cambium.
  5. Tape the split area together and use grafting compound to seal the splits to keep excess moisture out and seal moisture in.
 

Forbidden Desert Vineyard Varietals: 

 
Time Posted: May 12, 2021 at 11:44 AM Permalink to Wine Geek Wednesday Permalink


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