Marquette 101: Discovering this Cold-Hardy Grape

Never heard of Marquette? You are not the only one. This young grape variety may not be well-known but is steadily gaining popularity.  

WHY IS IT NOT MORE KNOWN?
First off, Marquette is a hybrid grape. Unfortunately, hybrid grapes can be tricky to get recognition within the wine industry. In Ontario, for example, Marquette is not on the list of permitted grape varieties for VQA Ontario eligible wines.

The good news is that this is currently under review. Through the VQA Ontario Stakeholder Consultation dated September 25, 2018, one of the proposals was to add Marquette on the list of permitted hybrid grape varieties. We will need to stay tuned for developments regarding  this proposal.

WHAT IS A HYBRID GRAPE?
The vast majority of wine we currently drink belong to the Vitis Vinifera family. To get a hybrid grape, you typically cross Vitis Vinifera grapes with other Vitis species.

Hybrid varieties can be more resistant to the cold and diseases and offer an alternative to Vitis Vinifera grapes in climates where the weather is too cold for these grapes to thrive such as Eastern Canada.

A BIT OF HISTORY AND MARQUETTE INFORMATION…
Marquette was created by Peter Hemstad and James Luby at the University of Minnesota’s Horticultural Research Center. It originated from a cross made in 1989 between the University of Minnesota’s hybrid grape variety ‘MN 1094’ and the French hybrid grape variety ‘Ravat 262’, sometimes referred as Ravat Noir.

‘MN 1094’ was derived from a complex mix of Vitis Riparia, Vitis Vinifera, and lesser amounts of several other Vitis species. ‘Ravat 262’ was derived from a complex mix of several Vitis species and Pinot Noir is of its parents.

Marquette produces bluish-black fruit that is resistant to the cold. It also has good resistance to common grape diseases including downy mildew, powdery mildew, and black rot. 

Marquette grapes are high in sugar and have good acidity levels. Wines made from Marquette are typically ruby coloured with both aromas and flavours of cherry, berry, black pepper, and spice. In comparison to other cold-hardy red hybrid grapes, wine made from Marquette frequently has more pronounced and perceivable tannins.  

REGARDING THE VQA ONTARIO STAKEHOLDER CONSULTATION…
The deadline for industry stakeholders to provide feedback on the proposed changes that includes the addition of Marquette will be on December 15, 2018. This does not mean that if the feedback received is positive and that the VQA Board of Directors support the addition of Marquette, it will automatically be added.

I was informed by the VQA that if the Board of Directors recommends the proposed changes to the Ministry of Government and Consumer Services for approval, then the Ministry may wish to conduct their own industry consultations. Regardless of whether it gets approved or not, this proposal is a step in the right direction for this grape has all the potential to produce high quality wine.

REVIEW

KARLO ESTATES MARQUETTE 2017 – WILD FERMENT   
13.5% alcohol./vol

Visually, this wine is a dark ruby colour with a lighter violet rim.  First thing I smell is rose petals, followed by juicy aromas of black cherry and plum, and lots of dark chocolate, with mushroom, black olive, cinnamon, and hints of white pepper.  This wine is light to medium bodied and has this mouth-watering tartness with its crunchy young  plum and sour cherry flavours. It also has notes of sweet spice and dark cocoa. The tannins are smooth and the flavours linger.

Wine-Food Pairing: This wine goes well with pasta in a fresh tomato sauce, mushroom risotto, and a charcuterie board that includes olives and nuts.

Another example of Marquette is the following from Etter that I had reviewed for my blog:  Interview with Jan-Daniel Etter of Clos du Vully. It is a different style and blended with a few other varieties. This one has more body and although tart, it does not have the mouth-watering acidity found in the Marquette from Karlo Estates.

ETTER MARQUETTE 2014    
13.5% alcohol./vol

Made from 75% estate grown Marquette, and a blend of 25% Cabernet Franc, Merlot, and Shiraz, this ruby coloured Red has aromas of  black plum, violet, and sour cherry, as well as hints of wet cedar, red licorice, smoke, and roasted cocoa beans.

On the palate, it has tart black plum and sour cherry flavours with a smoky finish. It is medium bodied with wonderful acidity and is truly a lovely wine.

Wine-Food Pairing: This wine would pair well with barbecued steak, grilled pork, or roasted duck. Continue reading “Marquette 101: Discovering this Cold-Hardy Grape”

Chateau Grange Cochard Morgon Vielles Vignes 2014

REVIEW

I am surprised that this wine has 13% alcohol as it doesn’t feel like it has that much, and it certainly doesn’t taste like it. This light bodied Red made from Gamay is juicy on the palate, fresh, and the tannins are silky smooth.

On the nose, we have aromas of violet, dark cherry, and plum with hints of black pepper, sweet spice, and milk chocolate. The juicy fruit aromas follow through on the palate as well as a touch of cloves and cinnamon.

Tasted October 2018

Score: 88

Wine-Food Pairing: Good on its own. I paired mine with tuna steak grilled on a charcoal barbecue. It was delicious! This would also pair well with roasted pork.

M XX270 Syrah 2015

REVIEW

When I first tried this wine, I ran back to the LCBO to get more bottles. I enjoyed it very much. This full-bodied Corsica Syrah has dark fruit aromas with violet, subtle wood, vanilla, and just a hint of sharp cheese but not in a negative way.

On the palate, it has velvety tannins and flavours of juicy blueberry, cassis, wood, and smoke.

Tasted September 2018

Wine-Food Pairing: Barbecued Steak. I had mine with a 5-layer Mexican dip and it paired wonderfully.

Score: 91

LCBO M XX270 2015

Red Wine from Ottawa-Gatineau: Embracing the Uniqueness

By Melanie Lloyd 

Over the past few months, I had the opportunity to sample wine from the Ottawa-Gatineau area through a couple of tastings and a wine expo.

This  blog will focus on red wine and is simply a starting point to the many wines from the area. A special shout out goes to Donna Henhoeffer who hosted the tasting that included the bottles reviewed here. There are more wineries from the area that I look forward to writing about in the future.

Cold climate wine tends to be tarter than cool climate wine and is quite distinct on the nose and on the palate. This uniqueness is due in part to the climate and terroir found in colder regions.

It is also due to the use, in many cases, of hybrid grape varieties that are more resistant to the cold. All of the following wine contains hybrid grapes with the exception of the Pinot Noir.

Although cold climate wine is distinct, there are similarities when it comes to the aromas we typically associate with both warm and cool climate wine. Here are my observations to share:

SCHEUERMANN VINEYARD + WINERY UNFILTERED PINOT NOIR 2016

A bright pale ruby coloured Pinot Noir that is earthy with aromas of sweet tobacco, musk, and tart red berries.

On the palate, it has sour field cherry flavours. It has invigorating acidity levels and silky tannins. The flavours linger on the palate.

Wine-Food Pairing: This wine would pair well with salmon or with a cheese platter that includes Wensleydale Cranberry Cheese served with cranberry hazelnut crackers.

DOMAINE DE PONTIAC VILLAGE FIRST HARVEST RED WINE

This Red is a blend made from Frontenac Noir, Sainte-Croix, and Sabrevois, all hybrid grape varieties. On the nose, there are aromas of jalapeño and red bell pepper, earthy beets, and hints of mint.

On the palate, there are flavours of sour cherries, red field berries, and a kick of black pepper. It has subtle metallic undertones, silky tannins, and tart acidity. Overall, an enjoyable wine!

Wine-Food Pairing: A barbecued steak would pair well with this wine.

FRONTENAC NOIR DOMAINE DE LA MÉTÉORE 2014

This tart bio wine is made from Frontenac Noir, a hybrid grape that can stand the cooler climate of Western Quebec.

On the nose, there are aromas of bell pepper, strawberry, cherry, wet cedar, and hints of vanilla, sweet spice, and cocoa.

On the palate, there are flavours of sour ground cherries and a touch of bell pepper. It is light bodied with silky tannins, invigorating acidity, and a slight bitter finish. The flavours linger. I love the tartness of this wine!

Wine-Food Pairing: Pair with a charcuterie plate that includes salty dried sausage.

JABULANI MARQUETTE CABERNET SAUVIGNON 2014

This wine is made with Marquette, a hybrid grape, and with Cabernet Sauvignon. Visually, it is purple with a light blue rim.

On the nose, there are aromas of Christmas cake, dried prunes, blackstrap molasses, and hints of black licorice.

On the palate, it is very tart with flavours of dark berries, butterscotch, vanilla, and subtle notes of black licorice. The tannins are structured but well balanced by the acidity of the wine.

Wine-Food Pairing: This wine would pair well with braised beef.

SM’OAKED COLLECTION SMOKIE RIDGE VINEYARD SABREVOIS 2010

Made from Sabrevois hybrid grapes, this garnet coloured Red is meaty and fairly complex on the nose with aromas of ripe raspberry, leather, black licorice, sweet spice, truffle, and hints of vanilla and smoke.

On the palate, the tannins are well integrated with the fresh acidity and it has flavours of blackcurrant and sour cherries.

Wine-Food Pairing: A barbecued steak would pair well with this wine.

SUROÎT DOMAINE MONT-VÉZEAU FORTIFIED RED WINE 2012

This fortified Red has dried prune and date aromas as well as sweet tobacco, butterscotch, and licorice.

It is sweet on the palate with flavours of dried dates, black licorice, molasses, black pepper, and a touch of butterscotch and oak. Overall, a nice product!

Wine-Food Pairing: This wine would pair wonderfully with dark chocolate.

I look forward to writing more on the subject in the future. I will include other wineries from the area, as I am impressed by some that are not listed here. 

Continue reading “Red Wine from Ottawa-Gatineau: Embracing the Uniqueness”