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.
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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.
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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 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.
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January 18, 2010 at 7:37 pm (Bordeaux, Cabernet Sauvignon, Cheese, Cote du Rhone, Laguna Niguel, Petit Sirah, Petit Verdot, Zinfandel)
Tags: Blue Cheese, Bordeaux, Brandy., Cabernet Sauvignon, California Taste Fine Wine, Cote du Rhone, Laguna Niguel, Petit Sirah, Petit Verdot, Port, Taste, Zinfandel
Well it has finally started to rain here in Orange County, California. Laguna Niguel has been parched. And at times like this, you might ge parhced too.
Most people would automatically reach for a bottle of red. That is a good thing to do. Something with kick like Zinfandel or a Cote du Rhone would normally hit the spot. On days like this, you are simmering up some soup or making a pot roast. Hearty meals. These demand some hearty wines as well. One that springs to mind is Petit VErdot. This grape varietal is one of the blendng grapes in Bourdeaux and makes a great red on it’s own. Usually packed with black fruit and soft tannins, Petit Verdotadds body and color to many Bordeaux style blends. The same can be said about Petit Sirah.
Petit Sirah appears in many Califonia Cabernet Sauvignons as a way to help them get a little extra color, finish and backbone. And believe me, there is nothing wrong with that. So wines like this are good on a rainy day.
But for me, rainy days man Port. This thick version f wine, fortified with brandy or done in a late harvest style really warms one up from the inside. Port is one of those wines that people do not realize can be used for a number of things other than an after dinner drink. On a rainy day like today, imagine a glass of port with some blue cheese, neutral crackers and maybe some roasted almonds. Or splash some into a chocolate cake after it has come out of the oven . That adds a whole new dimension to the cake. Remember to let the cake cool before frosting.
A nice tawny Port seems to have that certain taste that seems to hit the red fruit/alcohol/maybe a hint sweetness spot. And on a rainy day like today, Uncorking Happiness is essential.
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January 17, 2010 at 3:39 am (breathable glass, Cabernet Sauvignon, California Taste Fine Wine, Collecting, Comparisions, Merlot, Petit Sirah, Petit Verdot, Tasting, Winemakers, wineries, Zinfandel)
Tags: Ballentine Vineyards, Bruce Devlin, Cabernet Sauvignon, Danielle Cyrot, Merlot, Petit Sirah, Petit Verdot, St. Clement Vineyards, Three Clicks Winery, Zinfandel
This idea has been perculating around my head for over six months. I ahve had the extreme pleasure of meeitng the winemaker sand trying these wines beforew today. They are all packed with flavor. We iwll break it down as we go. I will have comments here from both winemakers as well.
The first wine in the tasting is the Ballentine Chenin Blanc. Awarded a Wine Spectator top 100, this is a dry Chenin with tastes of stone fruit and citrus. I servedthis wine at Thanksgiving and it was just fantastic. It paired well with all of the food on the table. I even drank a glass while carving the turkey.
First, Helen Benziger, red wine lover, says the whites are very good. Hell has not frozen over. A new concert to good white wine.
Krazy Ken Spears has done it again…this could be the best tasting ever! The wines keep getting better and better with each one tasted. These Napa beauties are really tasty. Bill Benziger
Bruce Devlin here, as long as my wife is not listening, I’m winning the battle. Well I have to admit her Merlot might be kicking my butt in the throwdown, but I can hold my own in the Cabernet battle. A great tasting.
Danielle here….My husbands Petit Verdot is fantastic. The best wine he makes. I think my St. Clement Merlot might win the throwndown though between St. Clement and Ballentine. But I need to be careful. I still sleep with him at night so as far as he knows….he is the best winemaker in Napa Valley!
Bill here again..it seems that everyone loves the Ballantine Chenin Blanc. It would be great for some many different occasions. Helen says it tastes like summer.
Ann here, I love it here! The wines are awesome and Ken & Kim are great! Tonight’s tasting had a big surprise at the end…you have to be here to experience the taste! I will be back to experience more wine.
So here we are at the end of the St. Clement/Ballentine throwdown. The wines were amazing. Many liked the St. Clement Merlot. But people were stunned by the Ballentine Petit Verdot. The Three Clicks Sauvignoin Blanc andPetit Sirah were very good and many thought the two of them working together.
It was a very good event, so much so that we just decided to repeat with different wines in the late summer, early fall. So look for some incredible Zinfandels and single vineyard cabernets. Tonight we Uncorked a lot of Happiness.
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