Lemberger time

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Damiani Wine Cellars Lemberger 2006
Appelation: Finger Lakes
Varietal: Lemberger aka Blaufränkisch
ABV: 12%
Price Point: $16
Notes:
Looks:  garnet in the glass
Nose: not too intense on the nose, light earthy, cranberry, slight bit of oak
Palate:  Decent {astringency} on the palate, but a little high in acidity. Sour cherry shows up, in a sour kind of way. See where I’m going with this one? If you can get over the acidity, there’s some black pepper that sneaks in after a while.

Rating: corkcorkcork not a bad effort from a tough vintage.

I’d recommend it with food, the acidity will cut through just about any rich foods. Give it a little aeration* and the nose will improve a bit. I also appreciate the subtle oak, which shows up to the party but, unlike in some wines, doesn’t make a ruckus and dance on the furniture.


I’ve never been to Damiani Wine Cellars, a small producer on Seneca Lake, but I have had some wines from there and they’re not too bad. That’s why I picked this guy up at the annual massive wine tasting at Triphammer last weekend. (70 or so wines and I had to drive myself, so I filled up a Nesquik bottle with expectorated wine…) It’s also not too bad. I’m looking forward to visiting the tasting room some time to get a full sampling. Damiani is also on twitter! You can follow them at, wait for it… @DamianiWine

There seems to be a bit of confusion in the wine world about how to market this grape of many names. Lemberger reminds people of stinky cheese. Blaufränkisch, the oldest name for the grape (some date it back to Charlemagne), has an umlaut, and if you know anything about heavy metal music, you know that umlauts are scary.  My favorite name is the Slovenian modra frankinja, because it looks like it rhymes with “ninja”. I don’t think it does, though. Anyway, lemberger is another one of those “reds that do well in the Finger Lakes”, so I expect I shall be reviewing more. Plus I like it, and that helps.

Lemberger150px-motorheadfull_730712737

Lemberger, blaufränkisch, or morda frankinja?

*Science!
Wait, are you saying that aerating wine “softens tannins”? NO! Decanting/aerating wine does NOT aid in the polymerization of tannins, at least not significantly on the time scale of 3-4 hours like you may have been told. (Ref: Salas et al., “Reactions of Anthocyanins and Tannins in Model Solutions”, J. Ag and Food Chem., 2003). I know, this is wine canon that I’m talking about here, but listen! The kinetics of tannin co-polymerization, even in the presence of oxygen (mediated by acetaldehyde), are on the order of months to years, and definitely not hours.

I can think of three purposes for decanting wine:

  1. Blowing off hydrogen sulfide (sulfur off-aromas) which can suppress perception of fruit. (Ref: Sweigers et al., “Yeast and bacterial modulation of wine aroma and flavour”, Aus. J. Grape Wine Res., 2008)
  2. Removing sediment from older wines
  3. Aesthetics. Some decanters allow for long reach or just look really nice. There is a lot psychological about drinking wine from a beautiful hand-blown crystal decanter as opposed to a dusty old bottle with the label peeling off.

Please, prove me wrong. Find me some scientific evidence (blinded sensory studies, a chemical mechanism maybe) that explains the “tannin softening” phenomenon associated with decanting. Until then, I have to say it’s BS. Are there benefits to decanting? Sometimes. Just don’t let me catch you saying it softens the tannins. Decanting helps the wine to get rid of off-aromas, so it’s less about allowing the wine to breathe. It’s more like allowing it to burp.

Published in: on 14 April 2009 at 1:15 am  Comments (3)  
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3 CommentsLeave a comment

  1. You the Ithacork…”I have to say it’s BS. Are there benefits to decanting? Sometimes. Just don’t let me catch you saying it softens the tannins. Decanting helps the wine to get rid of off-aromas, so it’s less about allowing the wine to breathe. It’s more like allowing it to burp”…Ithacork…

    ——————————————————————————–

    Very good …tannins do get soft or slippery with air and or decant…only the magic magnet from Zorg will work, until now..;)…back to reality… by letting the wine absorb air … up to the point of molecular equilibrium, then the aroma will come out lifted by the VA’s… yes , we need them to a point, not a flaw…tannins are then able to trick your palate to thinking it’s done some mambo-jumbo, but they don’t go anywhere or change in it by themselves via a chemical reaction…well it did what I just told you and if you need more info get your @ss on my web site and e-mail me direct… Peace Out…Z-Man out…Don Giovanni Out …with one bottle of Bold Merlot in…;)

  2. again, the Don makes an interesting point.

    Lots of things that are regarded as wine faults (e.g., volatile acidity (VA), geosmin, oxidation, brettanomyces, and many many more) can be tolerable or even add to the complexity of a wine below a certain threshold. once the aroma begins to take over the wine and knock it completely off-balance, then it’s a flaw.

  3. […] names: Lots of people seem to prefer the name Blaufränkisch and I’m not sure exactly why. I talked about this a little bit before, but I’m convinced it must be the ümlaut. The name itself has become a cause célèbre to […]


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