September 2, 2010 at 10:54 pm (Age, Argentina, Australia, Bell Pepper, Black Cherry, Black Fruit, Blackberry, Blends, Cabernet Sauvignon, California Taste Fine Wine, Carmenere, Cellaring, Collecting, Comparisions, Cote du Rhone, Dornfelder, Earthiness, Food, France, Fruit, Germany, Grahma Beck, Grenache, GSM, Italy, Laguna Niguel, Languedoc, Mclaren Vale, Merlot, Mourvedre, Nero D'Avola, Organic, Organic Grapes, Pfalz, Pic St. Loup, Pinot Noir, Red Fruit, Ripeness, Sicily, Soil, Souith Africa, Sour Cherry, South Africa, Spain, Spatburgunder, Storage, Syrah, tar, Tasting, Tobacco, Uncategorized, Winemakers, wineries, Yangarra)
Tags: Acid, Argentina, Australia, Black Fruit, Blends, California Taste Fine Wine, Carmenre, Cherry, chocolate, Dornfelder, Earthiness, France, Granache, GSm, Italy, McLaren Vale, Monastrell, Mourvedre, PAtel Cabernet Sauvignon, PAtel Zinfandel, Pinot Noir, Retail Wine Stores, South Africa, Spatburgunder, Syrah, Tasting
First, I have to start with the thought that there is a huge world of wine out there. There are so many variatals, it is impossible to name them all. Many wine enthusiats in California think only in terms of Cabernet Sauvignon, Merlot and Pinot Noir. It is funny when I ask people if they might like a Zinfandel. The typical response is,”I do not like sweet pink wines.”
But, as we all know, Zinfandel is a fantastic, deep rich red wine. Great with BBQ and strong cheeses.
When it came to the International Reds Tasting at California Taste Fine Wine in Laguna Niguel, there were a few surprises in the group. The first were the large number of countries that are producing GSM blends. A GSM blend is Grenache, Syrah and Mourvedre. These grapes all go so well together and have a spicy finish. The combination of plum, cherry, blackberry, tar, tobacco and earthiness and spice make this genre of wine a natural with so many food types.
Sometimes this blendd is found in Cotes du Rhone or other Rhone blends. The traditional home for these grapes are the Rhone Valley in Southern France. Mourvedre or Monastrall as it is known in Spainit’s original home before it migrated east to France. At the tasting was a a Falcata Casa Gran from Valencia, Spain, Yangarra Cadenzia from Mclaren Vale in Australia and a Pic St. Loup from the Languedoc in the south of France. The blends where similar, but each wine was as different from the next as an orange is as different than an apple. I would drink any one of these wines at anytime.
Another wine in the tasting was a German wine from the Pfalz region of Germany. Made by Alfred Bonnet, the Cuvee Bonus was a Trocken, or dry red comprised of a blend of Dornfelder and Spatburgunder (Pinot Noir). The first bottle opened was shot and the second was okay. The wine had a very aged look to it, almost brown. But there was still fruit predominate and a lot of acid. Not a favorite at the tasting. And the little bit that was left in the bottle was totally done the next morning.
I have never been a fan of Carmenere or Chilean wines in general. They all seem to have a green taste, like a ripe bell pepper. This is from the grapes perhaps not reaching full ripeness or too much stem, leaves and other things making it into the fermentation vat. But the La Playa Carmenere changed my mind. No green. Just a rich, thick, dried prune, chocolate and cherry taste and nose backed with a hint of toasty oak. What a great wine. A steal at under $10.
Italy was represented with a wine from Sicily. Gulfi Nero D’avola. This is a grape that is getting more popular in United States. It is a high acid wine that plays so well with so many foods. My personal preference for Italian wines showed through with this wine. All I could think about was having this with a nice veal Cannaloni.
Then there was a Pinot Noir from Argentina that was made with Organic Grapes. The Santa Julia wine brand is very solid. The Bonarda is a real winner. The Pinot Noir is very packed with cherry, strawberry and cranberry. Maybe a dark horse for that tofurkey. Graham Beck is another brand to be aware of. This South African winery makes a number of wines including a nice sparkling wine. But this tasting featured the newest vinatge of the Cabernet Sauvignon. With red, sour and black cherry coupled with minerality, blackberry in the finish, this is a fun drinking wine. Glad it is back.
But what was really interesting again is how all of these wines tasted better after being open for a couple of days. I know I have said it before, but on any given night, open two bottles and then come back to each of them the next day or the day after. The reward will be tremendos and the wines smooth and very drinkable. I guess that is how you Uncork Happiness times two!
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June 1, 2010 at 4:44 pm (Age, Barolo, Black Fruit, Bordeaux, breathable glass, Brunello, Cabernet Franc, Cabernet Sauvignon, Cellaring, Collecting, Comparisions, Cooking, Earthiness, Food, Fruit, glasses, Italy, Red Fruit, Sauces, Soil, Storage, Super Tuscans, Tasting, Tiganello, Winemakers, wineries)
Tags: Acid, Black Fruit, Brunello, Cabernet Sauvignon, Cellaring, Cherry, Earthiness, France, Italy, Soil, Super Tuscan, Tasting, Tuscany
It is rare to have a chance to drink some high quality Italian wine. But I was afford the opportunity this weekend. And what wines they were.
I have always felt that Italian wine is perfect for any meal. Sunday, at our friend’s house, we had some roasted tri-tip, a salad and brie and basil ravioli. So we had tow bottles to enjoy with the meal.
The first was the 2003 Altessimo Brunello. Brunello, a clone of Sangiovese, comes from a small town in Tuscany. Made in limited quantities, Brunello is often considered the queen of Italian wine. (People thing Barolo is the King of Italian Wines) This bottle was no exception. Bright cherry, black cherry, nutmeg and toasty oak greeted the nose. The wine was ultra smooth./ The tannins were muted. It went down so well. We decanted the wine in breathable glass decanter. We could not wait a few hours for the wine to soften. I kept thinking about my brief visit to Tuscany and the smell of the wine and the soil was taking me back there.
This bottle was a highly rated wine and top wine from the very hot vintage of 2003.
But then we opened bottle number two. A 2000 Tiganello. This is one of the top super Tuscans made. A blend of Sangiovese, Cabernet Sauvignon and Cabernet Franc. These wines are now becoming the most valuable wines of Italy. This was a deep red, thick rich wine that when I think about french Bordeaux, this wine is truly got more going for it. I like Bordeaux, but when drinking something like this, the intensity is almost overwhelming. This wine had just about everything right going for it.
Made by Antinori, Tiganello is one of the classic examples of the art of blending non-Italian varietals that are grown in Italy. There are a number of Super Tuscans to look for. And they seem to age very well with proper cellaring.
We were only sad that we had the one bottle. But the experience was worth it. And the Cannolis and pot du creme was a nice way to end the night.
The whole night was themed around watching Angels and Demons. It was fun to see parts of Rome and remember the plazas, statues and fountains. So plan a theme a night with some food and wine. fun will be had by all. That is how we uncork happiness.
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February 11, 2010 at 10:23 pm (Age, Burgundy, Campagne, Cava, Chardonnay, Earthiness, Food, Italy, Pinot Noir, Soil, Sushi, Winemakers, wineries)
Tags: Barcelona, Blanc de Blanc, Blanc de Noir, bubbles, Cabernet Sauvignon, California Taste Fine Wine, Cava, Champagne, Chardonnay, Cremant de Limoux, France, Germany, Henriot, Krug, Macebo, Penedes, Pinot Meunier, Prosecco, Sekt, senses, Spain, Sushi, Tasting, texture, Xarello, Zardetto
When it comes to the day of romance, one thing gets mentioned first: Champagne or is it Chocolate. Really, it is Champagne. It can be sweet or dry and is produced from a number of grapes and styles from around the world. The bubbles tickle and delight the senses. Champagne might possible be the best food pairing alcoholic beverage on the planet. Just try a dry one with Sushi.
For me, French Champagne is it. I like the sparkle, the small integrated bubbles that are part of the wine. When you have a still wine and inject carbon dioxide into it, the bubbles are not part of the wine and they are huge. They make the texture of the wine all wrong.
So what about Prosecco and Cava. Both are very nice and have their uses. The Italian Prosecco is really gaining in popularity,both for its easy drinking nature, relatively low alcohol and of course it’s very friendly pricing. Zardetto is a good Prosecco producer. By the way, Prosecco is perhaps the perfect early morning wine with a omlette or perhaps shired eggs. (Shired eggs are baked eggs with cream). And it pairs very well with bagels, cream cheese and smoked salmon.
Spanish Cava is the wonderful sparkling wine primarily from the Penedes region of Spain. That is just south of Barcelona. Made with Xarello, Macebo and Chardonnay primarily, these are very good wines and value priced as well. The Spanish Cavas have a bold mouthfeel and can be very dry. That makes these a good choice for pairing with earthy and especially spicy food. Cavas can get pricy, but not like the sparklers of France.
And do not forget about Sekt, German sparkling wine.
Tips on storage, opening (always away from people) and pouring to come later.
Sparkling wine is made all over France. I just had a Cremant de Limoux. It was amazing. But it was not Champagne. only those wines coming from the Champagne region can be called Champagne. I also had a sparkling Rose from Burgundy. It was made from Pinot Noir and Chardonnay grapes and was fantastic. Light, dry and crisp, it was a perfect way to usher in the new year. Again not a Champagne.
When it comes to actual wines from the Champagne region, I prefer Rose Champagnes. Those are the pink ones. They tend to have a bit more flavor than many others. At least for me. Blanc de Noirs, or those sparkling wines made with Pinot Noir and Pinot Meunier are also among the tops for me. Many Champagnes, due to their long aging have a biscuity /yeasty taste which I am not fond of. Blanc de Blancs, or Champagnes made from strictly Chardonnay can be very good. One vintner I like is Henriot. They consistently have absolutely incredible bottles. I am also like Krug. But those have become so expensive, I just want to imagine I can still drink them.
The whole idea of Champagne for Valentines is the romantic look and feel of those long tapered glasses, the rising bubbles and longing looks you get from your Valentine. Champagne is probably the most romantic beverage as celebrated in movies and television. But it is also the drink of royalty. And when having a glass or two, you feel rather royal.
A very long time ago, a friend said that the bubbles went right to her head. She said she loved Champagne and it made her feel free. I like Champagne and it makes me feel happy. Especially when I uncork it.
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February 11, 2010 at 8:08 pm (Age, Bordeaux, Cabernet Sauvignon, California Taste Fine Wine, Cellaring, Collecting, Earthiness, Food, Fruit, Italy, Malbec, Merlot, Napa, Petit Sirah, Petit Verdot, Storage, Winemakers, wineries, Zinfandel)
Tags: Acid, Black Fruit, Cabernet Sauvignon, Cain 5, Cakebread, California Taste Fine Wine, Cherry, Clos du Val, Clos Pegase, Darioush, Dominus, Far Niente, Italy, Merlot, Nickel & Nickel, Opus One, Petit Sirah, Petit Verdot, Pine Ridge, Retail Wine Stores, Shafer, Zinfandel
The big day of romance is drawing near and I am told I need to deliver a big red on Sunday. I asked what that meant and that meant a juicy red with a fruit forward taste and a long finish. Well, that describes so many wines, it is insane. So my frantic search begins.
I am found of Italian wines, but I think we are talking here about a big California red. Recently, I posted about Patel Zinfandel, but I do not think that is it. I am guessing we are talking about Cabernet or a Cabernet blend. At California Taste Fine Wine, we just got a shipment of O’Brien Seduction, a Cabernet based blend out of Napa. This is a wine rich in cherry, blackberry and toasty oak. It has a splash of Cabernet Franc which adds acidity and gives the wine a longer finish. The name alone screams romance. And the packaging is nice too.
When it comes to Napa Cabernet, most are not 100% Cabernet. Often they blend in Petit Sirah for color and to give the wine a little depth. Same for Petit Verdot. Both of these have been used for many years to soften, color and round out many Napa Cabernets. Merlot plays a huge role in this, as it is the partner of Cabernet Sauvignon in Bordeaux, France. While at least on the left bank. The right bank is primarily Merlot blends with Cabernet Franc. Hello, Petrus!
But getting back to my dilemma. I think I need to start the festivities off with a Rose and maybe something sparkling. (See Valentines Wines, Part IV). I need to produce a bottle of Cain 5 Blend from Napa out of the cellar. When it comes to big Napa reds, there are a number of incredible wineries to choose from: Clos Pegase, Clos du Val, Darioush, Shafer, Pine Ridge, Opus One, Dominus and so many more. But the best advice is to ask a retailer what they recommend.
Finally, if you are going out to dinner, definitely bring a bottle with you. Two things will happen, you will save money by just paying the corkage fee and perhaps you will discover a new favorite that might just become a Valentines tradition. All of the wineries mentioned produce outstanding reds that will not break the bank.
I will go and dig out a bottle of Cain 5. Maybe a bottle of Cakebread, Far Niente and Nickel & Nickel too.
For those of you saving a bottle for that special some time, now is the time. Enjoy what you like and do not be afraid to open that special bottle. An occasion such as Valentines is why you bought it in the first place. Now that is what I call Uncorking Happiness.
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February 9, 2010 at 6:51 pm (Age, Aglianico, Arneis, Barbera, Barolo, Bordeaux, Brunello, Cabernet Sauvignon, California Taste Fine Wine, Chardonnay, Cheese, Cooking, Cortese, Earthiness, Food, Gavi, Italy, Marche, Merlot, Nebbiolo, Piedmont, Pignolo, Soil, Syrah, Tasting, Valpolicella, Veneto, wineries)
Tags: Acid, Aglianico, Arborio Rice, Arneis, Barolo, Black Fruit, Brunello, Cabernet Sauvignon, California Taste Fine Wine, Cortese, Dolcetto, Duck, Gavi, Italy, Marche, Merlot, Mosby, Nebbiolo, Pignolo, Pinot Grigio, Retail Wine Stores, Sangiovese, Trebbiano, Valpolicella, Verdicchio, Vernaccia
For me, I get excited about Italian wines. Barolo, Brunello, a nice Gavi. These wines get me excited. Italy is special for me. I spent the majority of my honeymoon there. I have always loved the wine.
In college, I drank copious amounts of Valpolicella from the Veneto. It was about $3 a bottle and tasted great. It got you happier faster than beer. But the real reason I like Italian wine is the at there are so many grapes and varieties that you can go your whole life and try them all.
For those of you who like Chardonnay, the best alternative I have found is Gavi. Made from the Cortese grape in Piedmont, Italy, this is a serious white wine with lush flavors of melon, citrus and minerality/stone. It goes great with so many dishes it is crazy. So if you are planning on a light pasta, this might be the wine for you. Mosby winery in Santa Barbara is making an exceptional Cortese. Other white also might include Vernaccia from Tuscany or Verdicchio from the Marche. These whites are all great examples of Italian white wines. The country does flow in a sea of Pinot Grigio, Trebbiano and other whites, but try these and see if they do not make for a great dinner wine.
But it is the red wines that really shine. I mentioned the big boys, but there are other great reds such as Pignolo, Aglianico and Dolcetto. These are all big, jammy, juicy reds that have a big mouthfeel and a pleasing flavor.
I have had a number of super Tuscans. Those are the wines that are blended from French Bordeaux varietals and Sangiovese. I think that some of those wines are some of the best examples of Cabernet Sauvignon, Merlot, Syrah and other blends I have had. There is a certain earthiness to a Ornellia and Sassicia that scream old world. But the fruit is very ripe and loaded with flavor. These are the wines that are best paired with slow roasted chunk of wild boar, bathed in Tomato sauce and topped with olives. Very traditional. Very good.
But I have to confess, I like the reds of Piedmont with extreme prejudice. Barbera, Dolcetto, And all versions of Nebbiolo. These are wines of high acidity, decent fruit and a very long finish. Back to the acidity thing again.
So here is the thought. Go to your local market and get some Arborio rice ad make some Risotto. Roast a duck. Make a cherry sauce. Make an Arugula salad. Open a Barolo and let it gentle breathe in a decanter for a few hours. Make sure there is good Parmesan cheese on hand. Light a candle. This is the type of meal that will lead to a night of romance.
This is just the tip of the Italian thoughts. As the year progresses, I will dive deep into the wines of Italy and share some tastes and thoughts. In the meantime, if you need any help with this, email me or stop in at California Taste Fine Wine and ask me a question or two.
Be sure to get something to share on Sunday. Uncork Happiness.
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February 1, 2010 at 10:10 pm (Age, Cellaring, Collecting, Fruit, Italy, Nebbiolo, Soil, wineries)
Tags: Acid, Barbaresco, Barolo, Bellagio, Gattinara, Ghemme, Italian, Italy, Nebbiolo, orange, orange wine, Piedmont, Taste, wine
It is no secret that wines from Piedmont, Italy find their way to me quite often. I just celebrated a birthday and decided to raid the cellar for a few gems. Some will get discussed later, but for now, we are going to concentrate on the Nebbiolos that I had this week.
When most people think of red wines from Piedmont, they think of Barolo. Known by many as the King of Italian wines (Brunello would be the queen), this is a very acidic, tannic and longed lived red. Or so I thought. We had pulled a 1979 Barolo out of the cellar and tried it Tuesday. It was drinkable, but it had lost it’s fruit and much of everything else. It was basically over the hill and I suspect poor storage was to blame. It was a part of a lot of wines that I purchased in Bellagio, Italy a few years back and had shipped state side. It was lacking just about everything. Conversely, I had a bottle of 1999 Pira Vigna Rionda Barolo last night that was just stunning. It was perhaps the favorite of the group I was with at dinner, eating some veal tortellini.
What is amazing about the Nebbiolo grape is that each little village or commune has its own special reputation. Also known as Spanna in the region, we an also thank the grape is being Barbaresco, Ghemme and a few other small wines with geographic distinction. And remember, this grape produces wines with a decidedly orange hue.
One of those areas with distinction is Gattinara. And as part of the shipment, I had a 1958 and a 1961 shipped back. About three years ago, we attempted to drink the ’58. It was gone. It had a secondary fermentation going on and was lacking any fruit or anything actually associated with wine. On the other hand, we just opened the 1961. The wine was a deep pink/tawny and had incredible fruit and acid structure. The tannins were fading, but hey were still in evidence. This was a very rare treat to have a wine with this much distinction and character after 40 years. The manufacturer was Castello di Lozzolo. I am not sure this winery still exists, but what an amazing wine.It still has the actual dust on it from the Italian cellar. Totally cool.
We also knocked back a 1999 Ghemme. It to is a Nebbiolo based wine and it too was spectacular. The real surprise was that the 1997 Brunello, which was very good, was not as exciting as the Nebbiolos. Know wonder there is animosity between Piedmont and Tuscany. Tuscany is home to Brunello).
I will say this a few times. Work now on collecting wines that can age from your birth year. The sooner you start, the less expensive it will be. And think of the kids and their birth years as well. I do recommend discussing it with a wine retailer such as myself at California Taste Fine Wine have yet to discuss the rest of the birthday wines. But the goal is to have friends over, share and Uncork Happiness.
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