|No. Not him. But the Bisol gets a thumbs up.|
Friday, December 18, 2015
Sunday, December 13, 2015
|The national flag of Macedonia. Sunshine!|
Macedon 2013 Pinot Noir – From the mountains in the southern Macedonia, this pinot noir is not a morning person. If you crack a bottle, expect that it will take a bit of air and time to loosen up. I decanted it for a couple of hours and it still needed a good, long spin in the old tasting glass. Until it gets enough air, it's a little grumpy, with some fairly rough tannins dominating. Once it's had a little time to face the day, it unlimbers itself and becomes quite pleasant, much like me in the a.m. The Macedon’s nose is light, floral, and cherryish. A solid earthy backbone gets wrapped in layers of smoke, plum, and leather. The finish is grippier than your average pinot and hangs around for a good long while. The pricetag is the kicker. I figured it would be solidly in the $25 range, but it's only $15. A killer value.
While the Black Stallion grape is plenty cool in and of itself, my enthusiasm stems from my strongly-held opinion that Mad Max: Fury Road is one of the great pieces of cinema in recent memory. You might recognize her here:
|In my world, Furiosa is the Wine Fairy. I'll drink whatever she suggests.|
Friday, November 20, 2015
The Super Tuscans, are not made according to the traditional standards of Tuscany. Instead, these wines generally have Sangiovese blended with other grape varietals like Cabernet Sauvignon or Merlot -- usually yielding wines that are bigger and richer than many of their Italian counterparts.
So what happens when a winemaker in Montepulciano decides, "Oh, heck with it -- I've got all these high-quality Bordeaux-blend grapes...let's make a high-end wine from that juice and commit the heresy of including zero Sangiovese in the mix."
The answer, or at least one of them, is the Avignonesi Desiderio Cortona DOC Merlot 2011. This Bordeaux blend of 85% Merlot and 15% Cabernet is a big, burly bottle of red, clocking in at 14.5% alcohol. It's aged for 18 months in barriques, which are the small barrels traditionally used to age Bordeaux.
Thanks to Sean at Colangelo, I had the opportunity to try a sample of this high end (around $60) Italian red.
Not a wine for the faint of heart -- this merlot is toothstainingly rich and thick. I'd say it's probably as big an "Old World" wine as I've come across any time recently. That said, the Desiderio starts with a nose that's surprisingly light. I caught the cherry notes that I usually find accompanying a Sangiovese-based wine, which is probably at least some function of the teroir. I also found some darker blackcurrant scents followed by a whiff of chocolate.
Any illusions that the light nose might yield subtle flavors disappear quickly. On the palate. stuff gets going right away with the gobs of big, rich dark fruit that you'd expect in a merlot, but alongside a big blast of smoky tannin. The mouthfeel is big, tannic, and drying. The finish lingers long and dry, with plenty of plum and smoke. I found the Desiderio to be little rough around the edges, so you might want to consider laying it down for a bit. If you crack it now, decant it for a good long while, and serve it next to some hearty, preferably grilled, fare or big sauces to take the edge off. Many lamb preparations would be a good match here.
Wednesday, November 18, 2015
Wednesday, November 11, 2015
|Many thanks to Italia Wijn!|
The DOP and IGP classifications are also used for other Italian foodstuffs like tomatoes, cheese, meats, etc. In those cases, the designation indicates that the items were actually produced in particular regions, using particular standards of quality. IGP is considered less stringent than DOP. Look at a can of real Italian tomatoes next time you’re at the grocery store and you can see what I mean.
Monday, October 19, 2015
|Kir Royale...because Prosecco makes you happy.|
- Mimosa – fill a sparkling wine flute halfway with Prosecco. Fill with orange juice.
- Kir Royale – add ½ oz. of crème de cassis (I prefer Chambord) to a wine flute. Fill with Prosecco. For an extra fancy presentation, add a few fresh raspberries and watch ‘em float around.
- Bellini – add a couple of ounces of peach puree or peach nectar to a flute. Top up with Prosecco.
- Sorrento Sparkle – add a shot of chilled limoncello liqueur to a flute. Top up with Prosecco.
Sunday, October 04, 2015
|All you need to know about Sherry -- click to embiggen!|
Monday, September 21, 2015
|Lining 'em up in Vancouver...|
One of our missions for our time in Vancouver was to become acquainted with the wines of British Columbia. As you know, we’re big fans of the wines of Oregon and Washington in this space, and it seemed logical that wine grapes shouldn’t be constrained by silly things like national borders. At our various stops around the city, we tried to sample wines from across the region.
“Wines from Canada? Never heard of them,” could be crossing your mind. I wouldn’t be surprised. British Columbia’s total wine grape production in 2014 was about 1/6 of the production of the state of Washington alone. BC wine is prized across Canada. About 80% of BC wine is consumed within the province, while about 15% is distributed across the rest of the country. Only about 5% of the total production is exported.
Why worry about it? Because these are pretty damned good wines! And production in BC has been gradually increasing – more than doubling in the last 10 years. Which means, I hope, that more of these wines will start showing up on US shelves.
A quick primer on wines from British Columbia, in case you run into them. The province has a designation, BC VQA, which stands for British Columbia Vintners Quality Alliance. This designation means that the wine has met certain standards of the region. In this case, a wine labeled BC VQA must be made from 100% BC grapes, 95% of which must come from the region designated on the label. (More on that in a sec.) The varietal listed on the label must comprise at least 85% of the wine’s composition. If it says “Merlot,” for instance, it’s at least 85% Merlot. Also, 85% of the grapes must be produced in the vintage on the label, which is somewhat different than most countries – in which most blends of grapes from different years would not carry a vintage date.
There are six major wine growing regions in British Columbia. The largest and best known is the Okanagan Valley (pronounced Oak-A-Noggin), which is about a five hour drive east of Vancouver towards the Interior, which is why we weren’t able to make it there on this trip. The bulk of BC wine comes from this region. Vancouver Island and the Gulf Islands at the southern tip of V.I. are also major producers.
Merlot is the most planted red varietal, followed by syrah, pinot noir, cabernet franc, and cabernet sauvignon. Among whites, you’ll find pinot gris and chardonnay leading the way, followed by gewurztraminer, riesling, and sauvignon blanc. The wine styles are fairly consistent with the cool climate wines you would ordinarily find in Oregon, Washington, and along the Sonoma Coast.
|The Painted Rock rundown...|
After returning from our vacation, I reached out to some of the wineries whose wines we’d really enjoyed along the way. One of them, Painted Rock – an Okanagan winery in the town of Penticton – was good enough to send some samples along. My thoughts:
Painted Rock 2010 Merlot – Their merlot is a sizeable wine that definitely needs some time in air to limber up. Even after decanting, the fruit stayed hidden for a bit, bringing out lots of graphite flavors with some restrained tannins. Once the blueberry flavors started popping after the wine got some air, the combination is really robust. I found some nice dark fruit and floral scents on the nose. It’s pretty smelling for a big ol’ honkin’ red. If a good Bordeaux decided that it wanted to be a little fruitier and softer in order to play nicely with others, you’d have a pretty good idea of this wine. Quite muscular for a cool-weather wine. But that was tame compared to…
Painted Rock 2010 Syrah – Hooboy, this one’s a biggie. Like the merlot, it really needed some time and space in air to get at the flavors. Decant early! I think the SPinC was intimidated simply by the pour of this wine. It’s some seriously thick, inky juice. After enough time in air, the nose becomes quite pleasant, full of violet and plum. Don’t let the soft nose fool you. This Syrah makes me think of a steroidal Chateauneuf-de-Pape. Big, dark fruits and a sizable whallop of tannins greet you in a hurry. I didn’t find it out-of-balance at all, but it’s not for the faint of heart. We had it with a roasted chicken and potato dish, and it was a little too big. Divine with chocolate, though. The SPinC, who is currently palate-wise calibrated for summer wines, just slid it aside. More for me! I quite enjoyed it.
Painted Rock 2010 “Red Icon” – The Red Icon was, far and away, our favorite of the three wines. This is a beautifully balanced red, made from a traditional Bordeaux blend (merlot, cab franc, petit verdot, malbec, and cabernet sauvignon in order). The nose is full of blackberries with a really pretty floral undertone. The flavor is full of cherries and plums, and it’s potent without being overpowering. The tannins are certainly firm, but they keep to the back, allowing the fruit to really shine, along with some strong vanilla notes. The finish is a lasting balance of leather, dark fruit, and smoke. I think this wine’s right in its wheelhouse right now. We opened this over Labor Day weekend and had it with some burgers from the grill. Grilled meat and this wine get along famously.
The Merlot and Syrah are both about $28-30 US. The Red Icon, which I really highly recommend, goes for about $35-40.
Some others that we really enjoyed along the way were the Blue Mountain Gamay Noir, which tasted like a cru Beaujolais; and the Tyler Harlton Pinot Noir, which was brambly and earthy – just the way we like it. There were also several nice whites that we had a chance to sample, the best of which for me was the Kanazawa “Nomu” -- a luscious blend of viognier, semillon, and muscat blanc full of creamy citrus, orange blossom, and peach flavors that was absolutely delicious next to some fabulous sushi at downtown Vancouver’s Shuraku Sake House.
[Other suggestions for awesome food and drink in Vancouver: Rodney’s Oyster House in Yaletown for fresh raw oysters and “Caesars,” Salt Tasting Room on Blood Alley for a unique, flavor-filled experience in a “Hamsterdam” portion of the city; “tacones” and fish chowder at Go Fish! on Granville Island; delicious tapas at The Sardine Can in Gastown; the hip young crowd at Hapa Izakaya for “Japanese tapas;” and Uva Wine & Cocktail Bar for late night downtown cocktails, jazz, and a smooth end to an evening.]
|The SPinC at Salt Tasting Room|
If you get a chance to try some of these north of the border selections, do so. With the unpredictability of climate change will be doing to many of our domestic wine regions – these BC wines may soon emerge as an interesting alternative. Keep your eyes peeled.
Saturday, September 05, 2015
Tuesday, September 01, 2015
Sunday, August 16, 2015
|Wine in a can? Sure. Let's do this!|
Sunday, August 02, 2015
(Thanks to Rebecca at Banfi for the hit!)
Wednesday, July 01, 2015
Faith and Flower is in L.A.
With my enthusiasm slightly muted, I dropped a line to Katelyn at R-West, who'd forwarded along the invite. I told her that I probably couldn't get there on my lunch hour, but I'd sure like to try a sample of the potential wines. Ever helpful, Katelyn agreed, and the wine fairy delivered a bottle of Luis Pato 2013 Vinho Branco to my door.
To back up just a moment, Portugal has long been known for port (duh) and sherry -- but the "regular" wines from there are picking up steam. I've touched on a few of those wines previously -- notably my rhythmic ode to Vinho Verde and introduction to varietals from around the Alentejo region.
The Luis Pato is from the Bairrada region in central Portugal, known for fragrant white wines and full-bodied, tannic reds. Sparkling wine is also produced there in some quantity, and there's a growing production of rose.
In case you're wondering, "Vinho Branco" is Portuguese for "White Wine." (As opposed to Vinho Verde, which is "Green Wine.") This particular bottle is made from a grape varietal known in that region as Maria Gomes. Who was Maria Gomes? No one seems to know. There are stories about a hundred-plus year old woman who passed away in 2011, and a former female Portuguese army general who swindled many folks out of money by masquerading as a man -- but there don't seem to be many links between those two and grapes. In any case, outside of the Bairrada, the grape is known as Fernão Pires. This varietal, whatever its name, is the most widely planted white grape in Portugal.
If, like me, your experience with Portuguese whites is largely based on Vinho Verde, this bottle will come as a bit of a departure. The nose is much "fuller," with apple and pear blossom scents which are typical of this grape. The body has some considerable weight, along the lines of a California chardonnay, but without much creaminess. The main flavors I got were Viognier-ish peaches backed up with a lemony tartness. The finish is a bit on the soft side, which surprised me, considering the acidity. I thought it was a pleasant, though hardly complicated drink. Overall, I would say that it's a good change-of-pace summertime table wine that's not an acid ball.
The serving recommendation from Luis Pato (who, from his website, looks like a very nice guy) is to have this with lighter fishes or some kind of shellfish. I went with an Italian-style shrimp and beans and it went nicely alongside. It retails for around $13, which is just about right.
(That title translates from Portuguese as "Naked Vine One-Hitter: White Wine," if you're curious...)
Friday, June 19, 2015
familiar with a CSA, it’s usually a farmer or cooperative of local farmers supported through the sale of “shares” of freshly harvested produce.
For us, what it means is that every couple of weeks, a box of in-season goodies shows up at Vine HQ. The Sweet Partner in Crime and I have found that joining the CSA has really improved our eating habits, since we certainly don’t want these fresh-from-the-farm tasties going to waste! We look for recipes specifically to incorporate the items from the share, and those recipes trend healthy.
|The Fair Ridge Farms logo. Groovy, no?|
What to do with all these greens? Well, make salads, of course – usually with as many of the other newly-arrived raw materials as possible! The bitterness of the greens, the various flavors of dressing, a myriad of ingredients – flavors are bouncing in all directions.
The flavor of greens, with their associated bitterness, makes it nearly impossible to come up with a perfect wine pairing. Getting a “good enough” pairing is what you’re shooting for with salads. A salad wine pairing should be assertive enough to get its flavor across, but yet not kill the freshness. Acidity helps, but too much and you get lost in the flavor of the dressing most times. Best bet? I find new world Chardonnay to fill the bill.
In a fortunate bit of Wine Fairy karma – just as we were met with our latest onslaught of lettuces, Balzac sent along a trio of this year’s vintages from Wente, which you might remember is the “First Family of Chardonnay.” Stocked with these California whites for our Newport city nights, we rolled out the greenery for dinner:
First up was the Wente 2013 Riva Ranch Chardonnay. The Riva Ranch started me with a gentle nose of apple blossoms, which is probably enhanced a bit by the small amount (3%) of Gewurztraminer blended therein. The first taste is quite fruity --a combination of sweet and tart apples along with a little melon. This is a fairly weighty chardonnay, but it managed not to be cloying in that weight. Big apple and butterscotch flavors on the palate, which heads off into a finish with a lasting bit of creaminess and a growing oakiness. All in all, it’s a fairly noble tasting white, which the Sweet Partner in Crime and I liked quite a bit. We had it alongside a grilled salmon-topped Caesar salad from our romaine. I would be hard pressed to hit a better pairing combination. The oakiness and residual acid cut nicely through the salmon’s oil, and the oakiness went nicely with the grilled flavors. Made for a really nice dinner. Retails for $22.
A couple of nights later, we had the unoaked Wente 2014 “Eric’s Chardonnay” – which is named for Eric “Big Daddy” Wente. In my experience, much unoaked chardonnay runs toward the lighter side, packs lots of acidity, and offers a lot of crisp tartness. Big Daddy’s wine is a bit of a departure. The nose brings up peaches and pears instead. The first taste is very rich, almost glyceriney in texture, with quite a bit of heft. Tropical fruits – papaya and pineapple – are the main flavors. The finish, after a few sips, gains some richness and a little bit of that tropical fruit again at the back end. I think it’s definitely a chardonnay that calls for food. Dinner this time was a citrus-avocado red leaf lettuce salad with a yummy maple syrup vinaigrette, made with some syrup from a CSA winter share. I made a batch of my twist on Burneko’s Frickin’ Crab Cakes to go alongside or, more accurately, atop the greens. The combination of flavors in the salad was otherworldly splendid and the wine did what I wanted it to – be a good team player. The wine’s richness played nicely off the crab, and it had enough oomph not to get buttered over by some of that good fat of the avocado. I liked it, but I thought the price was a little on the high side at $25.
Finally, we tried the Wente 2013 “Morning Fog” Chardonnay – I expected a middle of the road California chardonnay here,as this was the least expensive at $15, and I pleasantly discovered something more interesting. The nose and first sips are Viognier-ish from the touch of Gewurztraminer (2%). The nose is almost perfumey with apple blossoms and the body has that spare-yet-rich palate that I find in many Viognier. Once the wine opens a bit, it turns into a straight-ahead, very decent California chardonnay. There’s a nice little oaky backbone, plenty of apple and butterscotch flavor, and an agreeable, lingering finish. We had this with a salad that had a lot going on. More fresh leaf lettuce, boiled egg, slow cooked salmon with thyme, capers, onion, and a maple syrup vinaigrette. Despite all those different directions, this wine made a solid accompaniment. I wouldn’t say it blew me away, but with that range of flavors, staying in the “pleasant” zone is an accomplishment. Good value here.
Back to the CSA for a moment. If you’re looking for an easy way to improve your diet, see if you’ve got a CSA that delivers in your area. If you’re in the Cincinnati/Northern Kentucky area, there are several options – but I like Fair Ridge’s option of doing full and half shares, each delivered either weekly or bi-weekly. Biweekly is a nice way to start if you're a bit unsure of how much you like fresh veggies. Easy not to get swamped from the start that way. Check them out. (And if you do decide to join, please tell ‘em Mike Rosenberg sent you…)