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.
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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 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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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 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.
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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 7, 2010 at 10:34 pm (Cabernet Sauvignon, California Taste Fine Wine, Cellaring, Cheese, Collecting, Cooking, Food, Malbec, Storage, Tasting, Uncategorized, Zinfandel)
Tags: Black Fruit, Cabernet Sauvignon, Cellaring, Indianapolis, Merlot, New Orleans, Pepper, Spicy Wine, Zinfandel
The big game is about an hour away and I have been asked all week: Wine Boy, what are you going to drink during the game? I enjoy big, heavy beers, so a t first I thought a nice dark beer would go down well. But then I said. ” I have a nice collection of wine. Why not use something there.”
So then I thought, “What wine goes with super bowl food?” So many are having Southern themed parties in honor of the New Orléans Saints. But when in Indianapolis, what would a Colt’s fan eat?”
So American themed food it is. But tonight there will be potatoes made a few ways, braised chicken and a vegetable or two. And of course chips and salsa. So this now becomes a challenge much like a Thanksgiving dinner. Red wine with fruit? Spice? Light? Heavy? Cabernet Sauvignon?Zinfandel?
So I think that a big red is order for the big game. I am not sure what it will be. So I am about to put on my miners hat, turn on the little light and see what pops off the rack. I look forward to hearing from a lot of you to see what wine or beer was enjoyed for the super bowl.
But remember on the first Saturday of May, it is always mint Julips. No Kentucky Derby would be complete without them. So get comfortable on the couch and Uncork some Happiness. I hope your team wins.
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February 4, 2010 at 4:46 am (Age, Cabernet Sauvignon, California Taste Fine Wine, Cellaring, Collecting, Earthiness, Food, Fruit, Merlot, Paso Robles, Soil, Storage, Tasting, wine critics, wineries)
Tags: Acid, Cabernet Sauvignon, California Taste Fine Wine, Clos du Val, France, Italy, Languedoc, Magnums, Merlot, Retail Wine Stores, Rioja, Tannins, Tasting
I have mentioned before that it is smart to immediately start buying wines for your birthday or from your birth year. The longer you wait , the wines are more expensive and harder to find. remember to ask your friendly neighborhood wine retailer for help.
But you can also just start collecting wines you like or wines from wineries you like. That is exactly what I did. One of my favorite wineries in the world is Clos du Val in Napa Valley. This Stags Leap winery has a very French flair.
We enjoyed a magnum of 1981 Napa Cabernet. MAny will say that Napa Cabernets will not last. I beg to differ. Two Thanksgivings ago, we open a 1976 Cabernet from Clos du Val that was absolutely stunning. Both wines had abundant fruit, strong acidity and soft tannins. Each wine had a long finish and could have aged at least five more years.
One other wine we enjoyed in the last week was a 1999 Palisades Vineyard Cabernet from Clos du Val. This was another Magnum and was indeed very fruit forward. It was well balanced between fruit, tannins and acid. A real treat. And the crowd favorite.
A few thoughts about this whole birthday wine thing. First, if you can get a magnum or larger bottle, you should go for it. The little extra expense is well worth it. Larger bottles age slower and are less affected by temperature fluctuation. Plus when celebrating, typically there a few folks around and you want them to try the wine. And most importantly, wine is mean to be shared and enjoyed. It does not do any good to kep huge amounts on hand, unless your plan is to properly age the wine for future enjoyment.
We had always had a philosophy about wine buying. One for today, two for tomorrow. For me, tomorrow is now as I enjoy some great wines with a bit of age. And surprises occur all the time. I had a bottle of Chateau Lafleur Merlot from the Languedoc region of France. This is a wine that was made to be consumed right away. I buried it in the cellar and a month ago found it and popped the cork. The vintage: 1996. It was wonderful. Same thing with a 1992 Rioja. Both bottles cost about $6. Miracles can happen.
So get to a local retail shop like mine and start building that collection. You will be Uncorking Happiness with each bottle.
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