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.
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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.
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