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 18, 2010 at 6:37 pm (Age, Brix, Cabernet Franc, Cabernet Sauvignon, California Taste Fine Wine, Canada, Cellaring, Chardonnay, Cheese, Collecting, Cooking, Food, Fruit, Gamay, Kerner, Merlot, Niagara Penisula, Okanagan, Olympics, Pinot Noir, Reisling, Sauterne, Soil, Storage, Sylvaner, Tasting, Vidal, Winemakers, wineries)
Tags: Acid, Brix, Burgundies, Cabernet Sauvignon, California Taste Fine Wine, Canada, Chardonay, Cherry, chocolate, Eiswines, Gamay, Ice Wine, Inniskillin, Kerner, Merlot, Niagara Pennisula, Okanagan Valley, Olympics, Retail Wine Stores, Riesling, Sauterne, Tasting, Vidal
In honor of the Olympics, it might be appropriate to open a bottle of Ice Wine. Canada produces a lot of wine, especially around the Great Lakes and in the biggest wine region of the country, the Okanagan Valley, right near the Olympic venues.
But the most recognized wines from Canada today are Ice Wines. Produced primarily in the area of the c, these sweet wines are really nature made.
An Ice Wine is a made from grapes that have been left to ripen on the wine for a very long time. Some of the first Eiswines were produced in Germany about 200 years ago. However, it is not until recently that ice wine has really taken off. In Germany, they do not make ice wine every year. The Canadians have indeed perfected the process and make a number of ice wines every year. Some the grapes used are Riesling, Kerner, Chardonnay, Gamay, Merlot and the ever popular Cabernet Franc and Vidal. Just a note about the Vidal grape. Having recently had a still version of Vidal, it tasted like roasted peanuts. It was not good. No finish. But when left to ripen and become extra sweet, the Vidal grape really shines.
When the grapes have a Brix level near 30, that is the a lot of sugar to water ratio, they are left to freeze on the vine. The best are picked in the cold of night, about 3am and immediately pressed. Each grape produces just a few drops. That is why the bottles are small and cost a bit. These wines tend to have a lot of acid which is balanced by the sweetness of the wine. Ice wines are very good with food.
Canada has leapt to the forefront of ice wine production and Inniskillin has become the largest producer in the world. One other producer to watch for is Pellar Estates. There are of course more, but the goal is to find a grape varietal that you like. Be prepared for a sweet, thick, viscous wine.
At California Taste Fine Wine, I am often asked what does one pair with an ice wine. I like to think of it in terms of Sauterne. Toasted almonds, blue cheese, strong flavors. But it does go very nicely with chocolate as well. An open bottle will last a few weeks in the refrigerator. A little of this wine goes a long way.
I also tell people that you need to buy ice wine now. With climate change, the growing conditions are rapidly changing. as wine regions heat up, the grapes do not freeze as much or at all. So look for these wines that are at times called “Nectar of the Gods.” Discover one of Canada’s great exports and keep watching the Winter Olympics. Uncork some Happiness and root for the home team!
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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 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 16, 2010 at 11:02 pm (California Taste Fine Wine, Chablis, Cooking, Food, Fruit, Laguna Niguel, Muscadet, Sushi, Tasting)
Tags: Burgundies, California Taste Fine Wine, Chablis, Kerner, Muscadet, Reisling, Sashimi, Sushi, Tasting, Wasabi
When going out for Sushi or Sashimi, typically one thinks of Saki or beer. I am here to tell you, think white wine. I like a nice, crisp white such as Chablis or Muscadet. I would not recommend Sauvginon Blanc or any other overly citrusy white. But I dircovered a whole new class of whites that work well with Sushi and Sashimi.
First, let’s think about Sushi. Extremely fresh, raw fish cut against the grain. Made to melt in your mouth. Dipped into a salty blend of soy and wasabi. Wasabi coomes with a bit of heat. Add to that the tastes of Ponzu, chili sauce and hot dakon radish, and you have a dish that contains the delicate fish and the spice/heat notes. Last night we had some elft over GErman wihites which we tried with our dinner.
At first I thought, big fruity and slightly sweet wines with Sushi and Sashimi? But what a revelation.Tjhe Extra dry Reisling Sekt was a perfect match to the spicy crab handroll. The chili sauce goives the roll a bit of a kick,but the wine tempured the heat and brought greater nuances of shrimp amnd crab. And yes, have yet to find a crab that I have not liked.
With things liek the volcanoe roll, we sipped a 2002 Reisling Spatlese. This wine really made a harmonius whole of that dish. Our chef, Ryu really liked the hint of sweetenss. One of the other wines that really worked well was the off dry Kerner. Kerner is not a very well known or popular grape in the United states. But if you have a chance to try one, you should. Kerner goes very well with blue viened cheeses as well.
Now I still enjoy the dry crisp whites with Sushi and Sashimi, but I wil not turn my back on German whites when havoiing a meal like this. The wines were left over from a tasting a California Taste Fine Wine. Many people have said that German wine is almost always perfect with all food. I think I am getting the picture.
As for Saki, the best onbes are always served cold. Much like Sashimi, Saki’s are delicate wines with subtle nuances. We will talk about that more at a later time. I suggest that you try a Reisling or Kerenr when havingSushi and see if you have not just Uncorked Happiness.
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October 23, 2009 at 10:24 pm (Cellaring, Tasting)
Tags: Acid, Burgundies, Gewurztraminer, Hermitage, Malbec, Merlot, Mourvedre, Pepper, Rioja, Spicy Wine, Taste, Zinfandel
Red wines with spice. Sometimes I cannot tell them apart.
It is true that many wines have a spicy characteristic. I have had quite a few lately. Let’s talk about red wines. Remember,white wines can be spicy as well. Just look at the name Gewurztraminer. Gerwurtz in German means spicy. Traminer is the grape.
Some spicy varietals include Zinfandel, Syrah, Mourvedre and Malbec to name a few. But what has me really concerned are old Burgundies and Merlots, especially from France. Typically, these French wines have a minerally quality. They are not as fruit forward as say wines from California, but they indded have that high acid thing going on. Great food wines.
But back to spice.
It seems that the wines that have a spicy characteristic cut through the fatty things, like lamb, soft cheeses and even decadent chocolate desserts. But it becomes an extreme challenge to identify these wines in blind tasting. I think and look for black pepper in the finish of a jammy Zinfandel. I look for white pepper and plum in a Syrah or most other Rhone varietals. An old red Burgundy is a challenge. Age makes the taste change, takng away the fruit and letting other aspects of the wine emerge.
Wines with spice, such as Syrah blends tend to age well. It takes sometimes a few years to make that wine calm down, become approachable and ready to drink. But again, more age equals less fuit. An aged wine like an Hermitage from France is such a sublime thing.
So I have come to the conclusion that tasting a wine blind, other than to understand what a classic varietal’s characteristics are is the only good use for the excercise. But it is most assurdely important to know what a wine should taste like. Winemakers from all over the world are now trying to get the big fruit prevelant in California wines. But at the same time, they want to balance the acid and minerality so the wine pairs well with food. The other area is to try and do all of this and not have the wine scream with alcohol. Many California and Australian wines are high in alcohol,compared to the same classic wine from say France or even Spain.
So try to pick up a few spicy reds and do not forget to throw in a Spanish Rioja for laughs. (By the way, Rioja, or Tempranillo from Spain is very good and typically a greatwine value). Enjoy this catagory of red wine with grilled lamb or some soft cheeses. See which stands out the most to you. Remember, many wines can have a spicy finish, but the one you like best is the basis for your future wine experiences. Do not be afraid to experiment. And keep uncorking happiness.
I am a Certified Sommelier and the owner of California Taste Fine in Laguna Niguel and can be reached through this blog or at kspears@caltaste.com.
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