October 28, 2010 at 9:46 pm (Age, Barbaresco, Barbera, Bordeaux, Burgundy, Cabernet Sauvignon, California Taste Fine Wine, Campagne, Cellaring, Chablis, Collecting, Diamond Mountain, Laguna Niguel, Napa, Nebbiolo, Reverie Winery, Rose, Rousanne, Storage, Tasting, Vinspelunking, White Wines, wineries)
Tags: Barbaresco, Barolo, Bordeaux, Burgundies, California Taste Fine Wine, Cellaring, Diamond Mountain, Laguna Niguel, Nebbiolo, Retail Wine Stores, Reverie Winery, Rousanne, Vinspelunking
I know that you may never have heard of the term Vinspelunking. It is the idea that you are exploring your or others wine caves, looking for hidden treasure. In this case, hidden bottles. Forgotten treasures. It is a great way to relive some magical wine moments.
The tools needed to Vinspelunk are these: Corkscrew, wine glass(es) and maybe a candle. There are always a few cups and a cork screw or two in our wine cellar.
As someone who is in the business of selling wines, (California Taste Fine Wine, Laguna Niguel), I am often asked when is it time to drink a certain bottle. I too am asking myself this very question. I was recently rearranging things in the home cellar and came across a few bottles that I totally did not remember owning.
One of those was a bottle of Roussane from Reverie Winery on Diamond Mountain in Napa Valley. It is the 2005 vintage and now I am going to open it in the next few days and hope that it is okay. It seems a bit aged. It is a little dark, with hints of oxidation. Too bad it was not a screw top bottle. Screw top bottles can be stored or cellared in any position. I call that fool proof cellaring. The only concern is light, heat and vibration. The Rousanne was cellared, but not properly. It was standing up in a box. My bad.
It seems the concern is more about White Wine, Champagne and Rose. Finding an older red wine such as a Nebbiolo (Barolo, Barbaresco etc), Cabernet or Bordeaux is not so troublesome. Many of the reds have mellowed out and are drinking so well. Interestingly enough, a few of the white wines taste better with a little age on them. Especially the white Burgundies and Chablis from the 2002 vintage.
This experience has taught me that if you have a wine collection, you need to make at least two trips into the depths of the cellar a week. Vinspelunking can be a fun activity. It will be shocking what you might find. Uncork some of your own happiness.
Leave a Comment
March 10, 2010 at 5:37 pm (Age, Black Fruit, Cabernet Sauvignon, California Taste Fine Wine, Cellaring, Cooking, Laguna Niguel, Napa, Soil, Storage, Tasting, Winemakers, wineries, Zinfandel)
Tags: Cabernet Sauvignon, California Taste Fine Wine, Crush Pad, Laguna Niguel, Malbec, Napa Valley, PAtel Cabernet Sauvignon, PAtel Zinfandel, Retail Wine Stores, Tasting
This weekend, we are hosting at California Taste Fine Wine Raj Patel. He is the owner/creator of Patel wines. These are small, very limited production gems sources from some of the best sites in Napa.
Raj started out as a guy who loves wine. As he got more into it, he decided he wanted to make his own wine. So he contacted CrushPad in San Francisco and was soon on his way. His first effort was a 5o case experiment called Zinfandel. He figured he wanted to sell some of it and so he got the proper permits and was off on a grand adventure.
Now he has a number of red blends, Malbec and a few more things fermenting. He has even beaten out Duckhorn for a set of sought after grapes.
But what makes all of this so remarkable is that he is very meticulous in his wine making efforts. He has an actual wine maker that he works with. They select only certain lots of grapes, the best barrels as well as mixing up the barrels. That means he uses a variety of barrel types for the juice. And time. They let things sit. And sit. And sit some more until they feel it is okay to bottle. Then the wine stays in the bottle for at least another year or more before being released.
That is why we are debuting the 2007 Cabernet. It has finally come of age. But I have said before that these wines are well made. You can open a bottle and if you do not finish it, can just put the cork firmly back in it and finish at a later date. (Store in a cool, dark space) the wine tastes good seven to ten days later. No gas, no nothing. That is the hallmark of a very well made wine.
We are one of the only wine retail stores to have this wine. He made 112 cases of the Cabernet Sauvignon and only 50 cases of the Zinfandel.
So this Saturday, March 13, at 4pm, I will be excited to try these wines again in Laguna Niguel. Now I can really say that the Patel Wines are Uncorking Happiness.
Leave a Comment
March 2, 2010 at 9:24 pm (Age, Barbera, Black Fruit, Bordeaux, Cabernet Sauvignon, California Taste Fine Wine, Cellaring, Chardonnay, Comparisions, Earthiness, Fruit, Laguna Niguel, Lake County, Malbec, Napa, Nebbiolo, Paso Robles, Petit Sirah, Pinot Noir, Red Fruit, Soil, Sonoma, Syrah, Tasting, Tempranillo, wine critics, Winemakers, Zinfandel)
Tags: Acid, Adam Carruth, Barbera, Black Fruit, Bordeaux, Cabernet Sauvignon, California Taste Fine Wine, Carruth Cellars, Cellaring, Chardonnay, chocolate, Clear Lake, Dry Creek, Earthiness, Lake County, Malbec, Merlot, Nebbiolo, Paso Robles, Pepper, Petit Sirah, Port, Port of Syrah, Retail Wine Stores, Soil, St. Olaf vineyard, Syrah, Tannins, Taste, Tempranillo, Zinfandel
Adam Carruth is a nice, unassuming guy. He is that neighborhood friend you had growing up . But when you meet him and talk to him, he has one overriding passion: Wine. You would never guess that he owns a winery and makes 17 different wines.
Adam makes a large number of wines in his north San Diego facility at Solana Beach. He buys grapes from all over California and turns them into solid, good wines at very reasonable prices. At California Taste Fine Wine in Laguna Niguel, we just had a tasting with a few of his varietals. The place was packed and mood boisterous.
We started off with his 2007 Lake County red Hills Sauvignon Blanc. This is a lean, crisp wine packed with grapefruit, citrus and lots of acid. A food wine, this Sauvignon Blanc does not scream New Zealand. And that is a good thing. It reflects its California roots with the upfront fruit and the richness that many golden state-wide wines have. A smooth finish with this one.
Next up was the 2007 Barbera. This varietal, originally from Italy, grows well throughout California. This wine hails from Clear Lake and has a rich velvety mouthfeel with plenty of black and red fruit characteristics. Wen you are unsure what to serve with pasta and red sauce or the fully loaded pizza, this is a fun choice. And this wine is low in tannins.
Adam sometimes takes a bit of his wines and makes what he calls “Friends Blend.” The 2007 blend has Zinfandel, Cabernet , Malbec and Petit Sirah. This is a perfect red table wine and it is another very smooth finishing wine.
Next was the Yolo County Tempranillo. It seems that this spicy finishing wine has become the favorite in the store. One of our employees likes this the day after Thanksgiving with a perfectly made turkey sandwich. As for me, I think the fruit and earthiness are a perfect match to a Chile Relleno. Many would prefer beer, but the red does not amplify the heat of the chili.
Adam goes to Dry Creek in Sonoma for his 2007 Zinfandel. This is not a big, heavy fruit bomb loaded with alcohol. rather it is nice example of a medium bodied wine that has a long finish with those tastes of blackberry and spice that are the hallmarks of a Zinfandel. This is a wine I like to pour at BBQs and with a steak.
Malbec is one of my favorite grapes. I feel I was ahead of the curve on this one, enjoying Malbecs twenty years ago, before most people realized it is grape often used in top Bordeaux. the 2007 Carruth Malbec has an intense fruit flavor and log finish. It is another wine to pair with BBQ or even a slow simmered pot roast. The grapes for his wine come from the St. Olaf vineyard in Lake County. This is the same vineyard that the Barbera comes from.
The 2007 Syrah is another Sonoma wine. Syrah is often overlooked by wine buyers. This Syrah is big and plummy with a finish of black pepper. Syrah is one of those very food friendly wines, that once you have a good one, memories of Cabernet Sauvignon fade away. Syrah is the next big thing one the wine scene, or so I have been told. People need to get out and try a bottle of Syrah with their favorite meal. It will open the eyes to other possibilities.
The Red Hills of Lake County are covered in grape vines. Some of those are Cabernet Sauvignon, where Adam sources his grapes for his 2007 Cabernet Sauvignon. The vines struggle in the volcanic soil and produce wines with blackberries, bing and sour cherry and tobacco/mocha notes. This is a full-bodied red with minimal tannins and a long, smooth finish. The acid and fruit is very well balanced, making this a definite go to Cabernet Sauvignon.
We finished the tasting with Carruth’s 2007 Paso Robles Petit Sirah. This is a rich,dark wine that is good with roasts and osso bucco as well as say a chocolate dessert. Made for the red wine drinker who enjoys a wine that stains the glass, this a big red.
Adam makes a number of other wines including a two different Ports, Merlot, Pinot Noir, Chardonnay and a Nebbiolo. He is also experimenting and vinifying the first ever Flor, a crossing grape from the University of Davis, California. Adam likes his wine., when people enjoy his wine, he says they are Uncorking happiness. Me, I just think they are opening a good bottle of wine.
Leave a Comment
February 24, 2010 at 5:54 pm (Age, California Taste Fine Wine, Campagne, Collecting, Comparisions, Earthiness, Fruit, Napa, Soil, wine critics, Winemakers, wineries)
Tags: Acid, Bitter, Black Fruit, California Taste Fine Wine, Champagne, Cherry, Master Sommelier, Napa Valley, Nose, Retail Wine Stores, Salt, Sauvignon blanc, Soil, Sour, Sweet, Tasting, Terrior, Umami, wine, wine critics
My parents were in Napa recently and sent me a few bottles of wine to try. I am looking forward to trying them. But my dad asked, “Why have you not tried them yet?” I replied that I had to take things slowly.
As I continue my studies towards becoming a Master Sommelier, I have found that I have a much sharper nose and tasting ability if I take a day or two ff per week from tasting. This is counter intuitive to the norm where you should try as much as possible. But not drinking seems to heighten my sense.
A few friends have said that I am bit different because root beer cleanses my palate. Many in the wine industry use beer to cleanse out the taste buds. But all of this is actually very important.
We know that taste is at least 70% in the nose. When evaluating glass of wine, the firs t thing to do i to take in the bouquet or nose. That is where you get the cherries or lemon or whatever the wine has to offer. The same holds true for champagne. The mouth only gives us sweet, sour bitter, salt and Umami. Umami is the sensation of full or fattiness in the mouth. When someone says there is a great mouthfeel to the wine, then it is being experienced all over the mouth, Umami.
But by not drinking each day, it seems my sense are heightened and I get more out of each taste. The hard part is memorizing each wine and it’s smells and markers. I wish someone would send me a list of wines with accurate markers. But when doing blind valuations, it is best to stick with classic wines from classic regions. Modern wine writers have influenced many wine makers to make big, extracted wines that to me often taste homogenous with other wines. Many of these wines are fine, but too many wine makers are losing a sense of terrior or place that makes that wine distinct. I look forward to always trying to taste the difference in most wines.
Because at California Taste Fine Wine, I taste a lot of wine, I suspect I am becoming a professional wine taster. I have definite opinions. Just do not get me going on Sauvignon Blanc. You know who you are.
So when you are Uncorking Happiness, it is often best to occasionally take a break from tasting and drinking for a few hours or a day or two. The following bottle will be just that much better.
Leave a Comment
February 23, 2010 at 7:35 pm (Age, Bordeaux, breathable glass, Cabernet Franc, Cabernet Sauvignon, California Taste Fine Wine, Cellaring, Collecting, Comparisions, Earthiness, Food, Francec, glasses, Laguna Niguel, Malbec, Napa, Petit Sirah, Petit Verdot, Soil, Tasting, wine critics, Winemakers, wineries)
Tags: Acid, Black Fruit, Bordeaux, Boyd 2006 Big Ranch Cuvee, breathable glass, Cabernet Franc, Cabernet Sauvignon, California Taste Fine Wine, Cellaring, Cherry, chocolate, Clos du Val, cornerstone 2005 Napa Cabernet Sauvignon, Earthiness, Hope and Grace 2006 Napa CAbernet, JR 2005 rutherford Cabernet Sauvignon, Malbec, Merlot, Modis Operandi 2007 Vicarious Red, Napa Valley, Petit Sirah, Retail Wine Stores, Rutherford Dust, Soil, Stags Leap, Tasting, Value Wines
It is not often that I say I love a certain wine tasting, but that was just the case this last Friday. We featured a few boutique wines from Napa and one solid Cabernet Sauvignon from Stags Leap district. All of the wines were big reds. The few I got to sample the day after the tasting were even better.
Which brings me to a slight digression. I am finding more and more that the wines in our tastings typically taste better on day two than day one. At California Taste Fine Wine, we do not decant that often before a tasting. The thinking goes, that if we are going to sell a bottle of wine, we like to have it just as you would at home. You are going to open and then just pour yourself a glass. That is kind of how we want to do the tastings. We want to mimic the home experience.
But Friday, these wines were all so good. We started with the Cornerstone Stepping Stone Cabernet Franc. I wrote a bit about the wine earlier (See my Cabernet Franc Post). Suffice to say, this was an excellent wine to start a tasting with. Then came the 2006 Clos du Val Napa Cabernet Sauvignon. This is actually a blend of a few wines, much like a Bordeaux. The trick with Clos du Val is to let them age a few years. The rewards are immense. This is a solid bottle of wine, with lots of black and red fruit and a long finish. The idea is to stock up and put a few into the cellar. Go back to the older vintages while you wait. At least that is what I do. And I recently had a 1981 Clos du Val Cabernet that was drinking beautifully.
We also tasted the Boyd 2006 Big Ranch Cuvee. This is a blend of 40% each Cabernet Sauvignon and Merlot and 15% Cabernet Franc and 5% Syrah. This is a big, luscious red blend that lingers. Aged in oak, they only made 325 cases. So this is one to collect.
We opened the Modis Operandi 2007 Vicarious Red. The tasters really liked this wine and this is another sudo Bordeaux blend were one of the grapes is Syrah. This is one of those wines that lingering in the head and on the tongue. Big fruit and a long finish. Again one of those low production wines. Only 12 barrels produced.
Hope and Grace 2006 Napa Cabernet was at first just okay. But on day two, it was absolutely incredible. The wine unwound to a lush nose of violets and Cassis, coupled with Oak and blackberry. Wow! Totally unexpected and quite a treat. And so smooth.
The JR 2005 Rutherford Cabernet Sauvignon was yet another sleeper. The first night, the wine should the dark fruit and a hint of the famous Rutherford dust. Rutherford dust is a special earthiness that wines get in a special are of Napa. There is an alluvial fan of dirt, dust, stone and gravel that spread out eastward from Mt. St. Helena after an eruption many thousands of years ago. Wines grown in this region have a very distinct taste. There are a few areas in Chile that are similar, but a Rutherford Cabernet is a very tasty thing. On day two, this wine was in full swing. If you like Napa Cabernets, this wine would be at the top of your list.
We finished the tasting with the Cornerstone 2005 Napa Cabernet Sauvignon. Only 500 cases were produced of this black beauty. It is a very concentrated wine with plum, cherry and mocha. This was a very smooth wine and on day two, it was absolutely spectacular.
I have often thought that there are amazing values in the $30-$60 range of wines out of Napa. These wines certainly prove that point. But what I am really discovering is that so many wines are tasting better the second day. So now I think I need to open two bottles at once. I need to enjoy half of each and wait for the rewards that come with drinking the wines on day two.
And yes, this is indeed happening with a number of whites as well. You will have to experiment for yourself, but the journey is well worth it. Ask your local retailer for help in finding these boutique wines. Great reds from premier wine areas such as Napa do not have to cost $100 or more. Value is what tastes good and delivers. These wines did just that.
So think like me and open two at once. Swirl them around your mouth and enjoy as they go down like silk. Then cork them as you save save some of each for the next day. Let me know if I am not absolutely correct. If you cannot wait, decant or use breathable glass. So now you are Uncorking Happiness, times two.
Leave a Comment
February 20, 2010 at 9:59 pm (Age, Anjou, Bordeaux, Cabernet Franc, Cabernet Sauvignon, California Taste Fine Wine, Cellaring, Chateau Passavant, Chinon, cleaning, Collecting, Comparisions, Cooking, Earthiness, Food, Francec, Fruit, LoireValley, Malbec, Napa, Paso Robles, Rose, Soil, Sonoma, Storage, Tasting, wine critics, Winemakers, wineries)
Tags: Acid, Anjou, Black Fruit, Bordeaux, Cabernet Sauvignon, Cabernt Franc, Cellaring, Charles Joguet Cuvee de la Cure 2005, Chateau Passavant, Chateau Petrus, Chinon, Cornerstone Winery, Earthiness, France, Loire Valley, Malbec, Merlot, Napa Valley, Rose, Soil, Stepping Stone Cabernt Franc, Taste, Tasting
So many people have gotten into the habit of calling most reds, Cabernet. Not only are there hundreds of red grapes, but in the Cabernet family, there are quite a few as well. But the parent of all Cabernet Sauvignon and their ilk is Cabernet Franc.
It is said that Cabernet Franc was crossed with Sauvignon Blanc and Cabernet Sauvignon was born. But dad is still around and asking for a little respect. Cabernet Franc is a major player in the Loire Valley of France and is a major grape in Bordeaux, France as well. Most of the right bank Bordeaux, that is the ones that are Merlot based are blended with Cabernet Franc, just ask Chateau Petrus. Left bank Bordeaux are also blended with Cabernet Franc, but to a lesser degree as Cabernet Sauvignon and Merlot take a starring role. There a number of Bordeaux from the right bank that are primarily Cabernet Franc, but it is hard to find a bottle that is 100% Cabernet Franc. Typically, something is blended in that helps the color, structure and nose of the wine.
In the Loire, in places like Anjou, they blend Cabernet Franc with Cabernet Sauvignon. These are big reds and they have a very earthy taste. The organic red blend from Chateau Passavant is a good example of how an earthy red can be made and priced very reasonably. Chateau Passavant also makes a 50% Cabernet Sauvignon and 50% Cabernet Franc Rose that is fruity and very smooth. Many Cabernet Francs can also have a sense of vegetal smell. Some say asparagus and other s say brussels sprouts. When ever you are drinking a red and you get these stemmy, green smells, typically there is Cabernet Franc present. Cabernet Sauvignon has a hint of this as well.
Chinon is considered perhaps ground zero for Cabernet Franc in the Loire Valley. Wines from this area a have a wet, earthy nose, blackberry and cherry aromas coupled with spice and oakiness. One vintage that stands out at a great price is Charles Joguet Cuvee de la Cure 2005. This is a very earthy wine and when paired with a steak, is a match made for any palate.
In California, Cabernet Franc has been growing for a long time and is now just gaining recognition. Cornerstone Winery in Nap makes a Stepping Stone Cabernet Franc. Stepping Stone is 90% Cabernet Franc and 10% Merlot. It does not have any of the green characteristics of the French Cabernet Francs. It has a deep, dark blackberry and cherry taste. It might be the best California Cabernet Franc I have ever had. I kept thinking how good would this be with grilled Portobello mushrooms. There was a good acidity and a long finish. With proper storage, cellaring, this is a wine that can gae well.
It is no secret that I like some of the lesser sampled grape types like Malbec and Cabernet Franc. I think it is important to try as many grape types as possible and then as many different styles of the same grape. This helps determine your own taste. Discovering a style or varietal that pleases you is always a fun way to Uncork Happiness.
Leave a Comment
February 16, 2010 at 9:55 pm (Age, Bordeaux, breathable glass, Burgundy, Cabernet Sauvignon, Campagne, Cellaring, Chablis, Chardonnay, Collecting, Comparisions, Earthiness, Food, Francec, Fruit, glasses, Malbec, Merlot, Napa, Petit Verdot, Soil, Storage, Sushi, wineries)
Tags: Acid, Black Fruit, Bordeaux, breathable glass, Burgundies, Cabernet Sauvignon, Cain 5, Cain Cuvee, Cellaring, Chablis, Cherry, chocolate, cornish game hens, Crown Roast of Pork, Fourchames, France, Iron Horse, kimmeridigian, Kubota Squash, Malbec, Merlot, Petit Verdot, red currants, William Fervre, Zinfandel
It starts simply enough. You have a few friends over for diner and then decide to do a vertical tasting. The friends brought the appetizers. So we decided that we would start with something white. Not just any white, but a Burgundy. And not just any Burgundy.
We opened the night with 2002 William Fervre Chablis Bourgeois and Fourchames. Both of these regions are renowned for their quality of wine. The Kimmeridigian clay/chalk soil makes these wines very minerally and brings out much of the fruit flavor. The high acidity and use of neutral oak make these a long-lived wine. Just now , they are coming into their own. The long finish and incredibly smooth nature was tempting m e to drink these all night long and with nothing else.
But then we said, okay, it’s Valentines, we need something pink and red. The pink was Oriel Femme Fatale 2007, a mix of 85% Merlot and 15% Cabernet Sauvignon. Talk about an amazing Rose. Bordeaux is not really known for Roses produces this gem. It has amazing depth of flavor, strawberry cherry and small hints of cranberry. The dry finish makes this a wine that pairs well with food.
Okay, so what about the food, we had small balls of rice with Fontina cheese inside, hot artichoke dip, lollipop sushi, and one other thing that escapes me. The white and Rose worked well with these items. We then sat down to seared shrimp topped with Kubota squash soap, then red and yellow beat ravioli,crown roast of pork stuffed with wild rice and dried fruit, red currant glazed Cornish game hens, roasted heirloom carrots (yellow, tan, purple) and a few orange ones as well. By the way, orange carrots are relatively a new thing, just few hundred years old.
For dessert we had chocolate pots du creme with caramel sauce and fresh whipped cream. And fresh strawberries.
But back to the wine. Because the main goal of the night was to do a vertical tasting of cain 5. We were missing a few years, having enjoyed a random bottle or two. So we started at 1999 with a bottle of Cain Cuvee. This is also a red blend from the winery on Spring Mountain. Cain Cuvee is a wine that is made with the juice that does not make it into the Cain 5 or Cain Concept. For a wine that was basically ten plus yeas old, it was very fruit forward with black and red fruit coupled with cinnamon and oak notes. It was a great way to get us in the mood for the main event.
Cain 5 is a wine that is made just like a French Bordeaux, blending Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Malbec. Each year the blend changes. We used breathable glass for this as we wanted the wines to decant very rapidly. More on breathable glass later.
We started with the 1992. Lots of Cabernet and Merlot and Cabernet Franc. Interestingly enough, this wine had a lot of fruit and was starting to get a hint of age. But the nose and taste had a lot of green bell pepper. A sort of stemminess from the wine making process. We then moved to the 1994, which was similar in taste and the blend was almost identical.
The big turn came at 1995. Here the fruit was very upfront and the acid was balanced and the oak was very evident.It was smooth like the other wines, and tasted like something special. Then came the 1996. The big change was that the amount of Petit Verdot went from 2-4% in all of the others leapt to 19%. This was a stunning wine. The kind that you wish you had a case of. Unfortunately for us, we had only a single bottle. The luscious black fruit was tempered by cherry and toasty oak. Wow.
We then jumped to 2001. This was still a young tasting wine. Very fruit forward and loaded with acid. This was a wine that needs a few years to age and will reward the faithful in a few years. We never made it to the 2003, 2004 and 2005. We will save those for another day.
Soon we will go back and try the rest. These wines are incredibly and pair so well with food. Especially the crown roast of pork.
I did want to mention that with dessert, we had some Iron Horse Brut Rose Champagne. This was perfect with the chocolate and the sparkler brought out the tastes of the strawberries as well.
So if you can find a wine you like and start building a library, give it proper cellaring, you too can Uncork Happiness. What an amazing night.
Leave a Comment
February 13, 2010 at 8:32 am (Cabernet Sauvignon, California Taste Fine Wine, Campagne, Francec, Malbec, Merlot, Napa, Syrah, Tasting, Winemakers, wineries)
Tags: Cabernet Sauvignon, California Taste Fine Wine, Malbec, Merlot, Retail Wine Stores, Roses, Syrah
I just wanted to take a few moments to discuss a very sexy type of wine. Rose. I do not mean white Zinfandel. But a real Rose, dry, crisp and tasting just like its full red wine parent.
There are as many Roses as there are red grape varietals. Syrah, Cabernet Sauvignon, Grenach, Pinot Noir Merlot and Malbec are just some of the many Roses commonly available. And these stunning wines are made all over the world.
Why are these stunning wines you may ask? The answer is close to the way the wines are made. Typically, the juice of the red grape has minimal contact with the skins. These wines are then unoaked, but not always. Then they are bottled soon after fermentation. They are light in alcohol and go with everything.
This also holds true for Rose Champagnes.
Roses from the south of France tend to be drier and more minerally. Those from California carry a bit more fruit and a bit less acid. The styles are all over the map. This where a knowledgeable wine retailer really comes into play.
Roses were consumed primarily in the summer, when a heavy red was just too much in the heat. Now they are being enjoyed year around. I like to tell people to try Rose when they think a white is to light and a red would be too much.
Roses are sexy. The colors, from soft pinks to dark salmons add a certain translucent to any glass. I could go on about regions, grape types and types of Roses, but for now, get a Rose for Valentines Day. You will be Uncorking Happiness. Believe me.
1 Comment
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.
Leave a Comment
February 8, 2010 at 6:49 pm (Burgundy, Cabernet Sauvignon, California Taste Fine Wine, Chablis, Chardonnay, Cooking, Earthiness, Food, Fruit, Merlot, Napa, Petit Verdot, Pinot Noir, Romania, Sonoma, Syrah, Tasting, Winemakers, wineries)
Tags: Acid, Beaune, beurre blanc, Burgundies, buttonage, Cabernet Sauvignon, California Taste Fine Wine, Chablis, chalk, Chardonnay, chocolate, clay, France, Italy, kimmeridigian, New Zealand, Petit Verdot, Pinot Nero, Pommard, Retail Wine Stores, Romania, Russian River, saffron, Santa Rita Hills, Syrah, Tasting, vinification
Sunday is Valentines Day (and Chinese New Years) . Both events are followed by Mardi Gras on the 16th. So there are many wine drinking opportunities ahead. But the most important day might be Sunday, with your sweetie.
The first thing to consider is: What does she like. Chardonnay. Pinot Noir. Syrah. Cabernet Sauvignon. So take note of what she likes to drink and expand from there. Also, chocolate is big on Valentines. Pair it with Petit Verdot or perhaps a juicy Merlot. (For more on red wine and chocolate, see my earlier post).
But today I want to concentrate on two varietals that I think are great for Valentines. Chardonnay and Pinot Noir. These two varietals deliver incredible tastes and many varied styles.
Chardonnay is the number one selling varietal in the United States. It can be dry and minerally or fat and creamy and everything in between. Many sommeliers and wine professionals have jumped on the unoaked Chardonnay band wagon. These are wines that are steely and crisp, with lemon/lime overtones. These wines have a light feel and tend to have a long finish as the acid is up front n the wine. They are great to pair with light food dishes such as fish and seafood dinners.
I think that Chardonnay from the heart of Chardonnay country, yes, Burgundy, France fit the bill. Especially Chablis. Because of the unique Kimmeridigian clay/chalk soil, those wines have a minerally feel and great fruit. Aged in neutral oak barrels, these crisp whites have a very unique taste and flavor. Do not mix this up with Gallo Chablis in a large jug. They are very different wines. The jug wine might give you headache, the French wine might give you romance. And if you want to impress your Valentine, go French.
I tend to like Chardonnays that are aged in oak and have aged on their lees. Lees are the yeast and other particulates left over from the vinification, and when stirred up (buttonage) they add that creamy texture to the wine. This is the wine that when paired with boiled or grilled lobster and drawn butter is a match made in well, it is just fantastic. And cooking a lobster is easy. Be sure to get them as fresh as possible. Write me for cooking methods and the incredible grilled lobster with crab stuffing recipe. Topped with saffron beurre blanc.
Same can be said for Pinot Noir. The great red of Burgundy, there are many different styles. This will also go well with fish and seafood a s well as just about anything else. A nice earthy red from Beaune or Pommard is always good. An Oregon Pinot, sure. A fruity one from the Russian River in Sonoma, yes. Santa Rita Hills, New Zealand, Pinot Nero from Italy. You will not go wrong. But there are amazing Pinot Noirs from all over the world. Romania is the third largest Pinot Noir producing country after France and the United States. Do not be afraid to ask your favorite retailer, such as California Taste Fine Wine, for advice on any wine and wine style. Think about a food pairing and what
Pinot Noir is the wine of great triumph and great heart-break, When this thin-skinned, finicky grape is made well, the world is in sync, when it is thin and runny, not so much. And be prepared to pay a bit for a good one. But it is worth it. I could go on for days about these two varietals, but I encourage you grab a bottle or two and see for yourself. If you have not Uncorked Happiness, we wine retailers have not done our job.
Leave a Comment
« Older entries
