The Quantum Entanglements of Wine

Sometimes things come along that are new and exciting. And sometimes, they also happen to be decidedly, and unapologetically, delicious. Like our newly released, 2012 vintage GSM blend called “Entanglement.” (A new release, by the way, is a wine we have NEVER made before. A new vintage is the newly released year [a.k.a. vintage] of a wine we have previously made.)

 

GSM who?
 

GSM stands for Grenache, Syrah and Mourvèdre. No, it has nothing to do with MSG. And no, it is not a GMS, though you may hear the letters SGM when someone refers to a blend from Down Under, as they like Syrah-heavy blends (or “Shiraz,” as they say – same grape, different name). A GSM blend is nothing new.  It has been the happening blend in the Rhône region for years (read: over a century).  You may have heard the name of one of the most famous examples: Châteauneuf-du-Pape, one of the AOCs in the Rhône well-known for its beautiful examples of GSM blends. The great thing about blends is that each grape brings its own special something to the party – and when they get down – we all win.


Party down, people, party down

 

What are you bringing to the party?
 

Grenache.   In Spanish, this grape is known as "Garnacha". When I was pouring wine in the Tasting Room, a customer once told me that the phrase “a la garnacha” in Central America means “to beat” or “violently.” He said it refers to the way the sun beats down on the grapes there, slapping the back of one hand against the palm of the other for emphasis. Grenache does love hot, dry-climate areas.
Grenache is bringing… fruit, alcohol and a hint of spice.

Syrah.   Probably the most well-known of the three grapes to the average American consumer, Syrahs are some of the darkest, fullest-bodied wines out there. I’m talking fuller than a Cab. Oh yeah, baby, pour me a Syrah any day. This big, bad grape loves a long, cold soak after being picked; this soak helps to reduce some of the harsh tannin found in the grape.
Syrah is bringing… structure and boldness with dark fruit and earth.

Mourvèdre.   It is quite possible you may not have heard of this one. It is actually referred as “estrangle-chien” in French, which translates to "dog strangler" – lovely, right? It earns this name due to its extremely high tannin content. Because of this (and its rich color) it is often used as a blending grape. If you want to try it as a single-varietal wine, look for a Monastrell from Spain (Mourvèdre & Monastrell – another case of same grape, different name).
Mourvèdre is bringing… tannins and finish.

2012 Entanglement

Right away, this bottle captured my attention. I’m always partial to the soft, sloping shoulder of the Rhône bottle shape. Plus the cartouche (pronounced car-TOOSH) of the raised logo is really – dare I say it?- snazzy. Yes, snazzy. And the name – Entanglement – is just so enticing. I can't wait to get entangled in the wine.


The cartouche on our 2012 Entanglement

And then there’s the wine in the bottle. The first sniff transports you to a briar patch in the redwoods, and the first sip will make you fall in love. Black plum, black cherry and warm rhubarb pie, topped with just the perfect touch of fresh strawberries.

Pairing suggestion: Of course, this is a great wine for a rich meal – think pepper steak, lamb, or bison. Keep it simple and pan sear them before finishing in the oven. The spice in the wine will echo the pepper on the steak and make for a great pairing.
Dark chocolate is another friend to this wine, just stay away from fruit or highly acidic foods.

Questions or comments? Leave 'em below and I'll shoot you an email back!

And always – ENJOY!

 

6 thoughts on “The Quantum Entanglements of Wine”

  • Chris

    Oriana…..!!!! Nicely done. By the way, Shiraz is a city in what was then Persia (a great civilization) and what is now Iran. The grape came to France by virtue of an hermit monk returning from onen of the great Crusades. He planted these grapes along the Rhone River near the cave in which he lived. Today, two very famous vineyards of the region continue to celebrate the monk simply by their names – Hermitage and Croze-Hermitage.

    Posted February 3, 2015 at 5:06 pm
  • Lorie

    Great description, makes me want to have a chilly night with a fire and yummy food, topped off with a rich chocolate cake and this terrific wine.

    Posted February 3, 2015 at 5:42 pm
  • Don Barrett

    Yummy, yummy, yummy!!! One of the best ever from V. Sattui and we’ve been buying from the winery since early 1980s!!! Love this wine!

    Posted March 15, 2015 at 2:01 pm
  • Jeanne Murray

    Absolutely fabulous. Full bodied, complex, perfect with almost any food. My favorite V. Sattui wine so far. I really like it with chicken seared up in some Tuscan herb infused olive oil. It was also wonderful with some salmon done up in a honey-soy glaze.

    Posted May 5, 2015 at 3:56 pm
  • Sabrina

    Hi, I tasted this wine in March and loved it so much I bought a bottle. I am wondering if there is a certain perfect time to store this wine before opening and drinking it. I wonder if you could tell me when that might be? Thank you 😉

    Posted September 26, 2015 at 11:45 am
  • Oriana LaForte

    Hi Sabrina! What a great question – as Virginie Boone said in Wine Enthusiast magazine our Entanglement “should stand the test of cellaring, through 2020.” We totally understand if you can’t wait that long (we certainly can’t!) so feel free to open it up now. It makes a fantastic addition to the holiday table. ~Oriana LaForte V. Sattui Winery

    Posted September 29, 2015 at 10:14 am

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