In a mad scramble for last minute points, I went wine wild this week. I tried these wines with my roommates over the course of the week:
Sutter Home
Merlot 2011
California
6.00
"Fresh and smooth with black cherry flavors and hints of smoke and spice, this wine with moderate tannins is your easygoing..."
This was a very simple tasting wine. It did have some smokiness to it, but it had little to no complexity or other dimension-ness. It had some notes of cherry but the alcohol definitely came through. I wouldn't buy this one again.
Mirassou
Pinot Noir
2011
California
8.00
"Flavors of cherry, strawberry and red currant, which are supported by light vanilla and oak notes. This wine is well balanced with a round, full mouthfeel"
We all know that pinot noir is just not so good below a certain price point, but I thought I'd give a cheapo a whirl. It wasn't anything special. Although it claims to be balanced, it was too high in tannins for my taste and the vanilla and strawberry didn't shine through. It did feel a little "chewy," as in not very thin/watery. This wine may have been better with some food, maybe a red sauce with pasta.
Black Swan
Chardonnay
Australia
2011
7.00
"Fresh peach, citrus and melon flavors with a hint of vanilla. Refreshingly unexpected next to chicken pasta.."
This one was very refreshing and almost seemed to have a bubble spritz to it, which was unexpected for a chardonnay. It smelled like cantaloupe and oranges on the nose, and tasted of vanilla and maybe something more honeydew-ish. I thought this one was alright, a good summer wine.
Rosemount Estate
Shiraz
Australia
2010
7.00
"Blackberry, plumb, cassis, spice and cedar"
This was really jammy and had a slight amount of tannins. It had a lot of blackberry, cherry and even strawberry. It was very smooth and had big flavor. Surprisingly, very little to no pepper or spice.
NV Cupcake Vineyards
Prosecco
Veneto Italy
2011
8.00
"Sparkling and light, with peach and honey spritz"
I really liked the bubbles in this one, it was quite a show! On the nose it smelled floral and like honey, and upon tasting the peach flavors really came out. There were no tannins, but the wine was fairly balanced, only leaning a little toward the sweet side.
Alli's Wine Blog
Sunday, April 28, 2013
Wine Dinner with Family
As if Fork and Cork wasn't enough this week, I did a wine/food pairing at my boyfriend's parents house this week. His Mom is such a good cook, and she made a huge feast for his sister's birthday, which of course we crashed!
As soon as I walked into the house, it felt "home." I could smell mushrooms wafting from the kitchen. It was fabulous. When I told the wonderful cook about my wine class, she was more than happy to bring out all of her in stock wines, including a red blend, a cabernet sauvignon and a malbec.
We decided to pair the food 3 ways: shrimp and malbec, steak and cabernet, and the veggie dish with the red blend... so here's the low down:
The shrimp were itty bitty baby sized, sauteed in so. much. butter. and a little garlic. They tasted wonderfully fatty on their own, but the wine blew these shrimp up! The malbec was Alamos from Argentina, 2011. I selected this one because it had a ratings from both wine spectator and Gary Vaynerchuck, so I was glad she had it. It was peppery on the nose with some hints of soil. It tasted wonderfully smooth on its own, and complimented the smooth butter of the garlic shrimp. If I had it to do over, I think I would have picked a white wine, maybe a chard, for the shrimp, but it was still fantastic! Happy birthday to me...
The next part of the meal was the mushrooms (also sauteed in butter!!), asparagus and potatoes. They were surprisingly rich for being mere veggies! I could have gotten full just from eating this stuff. The red blend was by The Naked Grape "medium bodied and juicy with aromas of raspberry and red plum." You could smell the plum and I thought I smelled cherry and vanilla. As you know, asparagus has a super unique taste, and I wasn't sure how it would taste with wine... and I'm still up in the air about it. Maybe I'm just not sophisticated to appreciate it, but I thought that everything tasted more vinegary together. The blend had a more vanilla and pepper taste in the mouth. I don't think they really complimented each other.. but it did with the mushrooms! That was magical. The potatoes were just normal. It was like eating bread with wine. Plain and fine.
Lastly was the steak. Woo! The big dog! It was well-done, so it was bound to taste a bit smokier and a bit more tough than I usually order steak. It was still fairly juicy, however. The cabernet was also Naked Grape 2011. "Full bodied and rich with aromas of plush dark fruit and blackberry." This was definitely a jammy cabernet, which would have been wonderful on its own, but it complimented the steak so well! Because the steak was a bit tough, the wine helped to melt it in my mouth and bring the whole thing together. I could smell the raspberry on the nose of the wine, but it melted into more coffee/chocolate with the steak.
As soon as I walked into the house, it felt "home." I could smell mushrooms wafting from the kitchen. It was fabulous. When I told the wonderful cook about my wine class, she was more than happy to bring out all of her in stock wines, including a red blend, a cabernet sauvignon and a malbec.
We decided to pair the food 3 ways: shrimp and malbec, steak and cabernet, and the veggie dish with the red blend... so here's the low down:
The shrimp were itty bitty baby sized, sauteed in so. much. butter. and a little garlic. They tasted wonderfully fatty on their own, but the wine blew these shrimp up! The malbec was Alamos from Argentina, 2011. I selected this one because it had a ratings from both wine spectator and Gary Vaynerchuck, so I was glad she had it. It was peppery on the nose with some hints of soil. It tasted wonderfully smooth on its own, and complimented the smooth butter of the garlic shrimp. If I had it to do over, I think I would have picked a white wine, maybe a chard, for the shrimp, but it was still fantastic! Happy birthday to me...
The next part of the meal was the mushrooms (also sauteed in butter!!), asparagus and potatoes. They were surprisingly rich for being mere veggies! I could have gotten full just from eating this stuff. The red blend was by The Naked Grape "medium bodied and juicy with aromas of raspberry and red plum." You could smell the plum and I thought I smelled cherry and vanilla. As you know, asparagus has a super unique taste, and I wasn't sure how it would taste with wine... and I'm still up in the air about it. Maybe I'm just not sophisticated to appreciate it, but I thought that everything tasted more vinegary together. The blend had a more vanilla and pepper taste in the mouth. I don't think they really complimented each other.. but it did with the mushrooms! That was magical. The potatoes were just normal. It was like eating bread with wine. Plain and fine.
Lastly was the steak. Woo! The big dog! It was well-done, so it was bound to taste a bit smokier and a bit more tough than I usually order steak. It was still fairly juicy, however. The cabernet was also Naked Grape 2011. "Full bodied and rich with aromas of plush dark fruit and blackberry." This was definitely a jammy cabernet, which would have been wonderful on its own, but it complimented the steak so well! Because the steak was a bit tough, the wine helped to melt it in my mouth and bring the whole thing together. I could smell the raspberry on the nose of the wine, but it melted into more coffee/chocolate with the steak.
Fork and Cork!
From jalepeno wines that made me cry, to spray cheese that complimented a specially paired white wine, Fork and Cork was a blast :) My favorite wine of the day was really unexpected: Lexington Valley's Norton (see below). It was just the perfect balance of fruit and tannins. It was one of those wines that I felt I could drink all the time (as opposed to the ones that I'm ready to switch flavors and try something new/I get bored).
For lunch I had a big bull and bones burger with the works on it. I paired it with one of the few red wines I tried for the day: Stanburn Winery's Cabernet Franc, 2010. The wine on it's own smelled like spices, cherry and even a bit of coffee. When I had it with the grilled and heavily smoked burger, it was joyful! The wine mellowed out the edge of the smoke and the burger made the wine taste even more peppery in the mouth.
As for the line up... there were so many to try, I wish I had all the money in the world..:
Hilltop Berry Farm
Voyage
Vintage unknown
18.00
"Traditional honey mead wine is made strictly from honey and is the oldest fermented beverage. A versatile wine"
This one was a honey mead, and although it's not technically a wine, I hope it counts! It was fantastic, and very sweet from the residual sugar in the honey. It tasted very yeasty, and I wondered if there was any ginger in it. It would have been nice if there was a bit more alcohol to balance it out, but I really liked it.
Hilltop Berry Farm
Dragon's Breath
Vintage unknown
21.95
-No description a/v
This one made me tear up! It had jalepenos in it and smelled kind of like vinegar on the nose. Upon tasting, it went straight to the back of the throat. It was a novelty, but I don't think I would drink a lot of it. It wasn't balanced, as the alcohol came through hot and it was very acidic.
Fincastle Vinyard
Fincastle, VA
Cabernet Sauvignon
2009
14.00
"Full bodied dry red aged 2 years in American oak, with cherry and black currant notes"
This one had a lot of flavor but finished smooth. It did have a lot of acidity. It was well balanced, but you could taste a little bit of the "Oak Monster" from the tannins/oak barrels. I could taste raspberry and cherry.
Lexington Valley
Norton
2010
15.00
"Black cherry flavors and complimentary tannins...try with chocolate!"
I really enjoyed this wine. I had never heard of this varietal before, but it smelled jammy on the nose, like blackberries and cherry. The taste was big and bold, with a bit of pepper and a lot of oak. It kind of felt chewy. I loved it!
Fincastle Vinyard
Fincastle, VA
Traminette
2010
14.00
Citrusy and very sweet. Honey dew and melon on the finish. A summer wine. Too much sugar for my liking.
Horton Vineyards
Viognier
2012
20.00
"Exotic honey and tropical fruit aromas jump from the glass. Full bodied, viscous mouthfeel."
I could taste the tropical fruit right away on this one. It was like a mix of pineapple and roses, with a bit of grass. It was surprisingly dry. They recommended it to be eaten with chinese food! Probably because of the fruity flavors (I'm thinking with orange chicken?) Another refreshing wine, but it felt a bit thicker on the tongue than other white wines.
Mountain Rose Vineyards
Wise, VA
Autumn Gold
Vidal Blanc grape
2011
"Apricot/honey aroma is accented by the lychee taste. This sweet dessert wine is smooth with lingering hints of honey and a balanced acidity)
I couldn't believe that this wine had lychee in it! It was great. I've had lychee before and I could really taste it on my tongue immediately. It was very sweet and was a great dessert wine. I also thought I tasted some peach and honey toward the finish. It left your mouth literally watering!
Peaks of Otter Winery
Bedford, VA
Peach of Otter
2012
12.00
"Peach Wine"
I've never had a peach wine before, and this one was a nice surprise. It was actually more dry than I expected because when you hear peach, it's easy to at first assume that means really sugary. It smelled like honey and lemons on the nose and tasted a bit like dried mangos on the finish. There were no tannins, and a fair bit of acidity.
White Rock Vineyards and Winery
Goodview, VA
Chardonnay
2007
15.00
"Floral aromas with a crisp clean taste and hint of lemon"
This chard smelled a bit like alcohol and flowers on the nose. The taste was a bit like straw/grass and peach. It finished quickly and didn't linger on the tongue long at all! It was so interesting.
Region Report: All About Tuscany
Wine Region: All About Tuscany
Fig 1.: Italy in relation to Europe and world
Tuscany is
known for its rolling hills, bright sunshine, acres of olives, small villages
and coastal climate. Of course, Tuscany is also known for it’s wines,
predominantly, Chianti. Tuscany makes great wines as a result of the sand and
clay soils which lead to complex but balanced wines. Further, Tuscany has a
variety of microclimates, and the vineyards are at a unique altitude in the
mountains, lying somewhere between 150-500 meters. The region is known for
producing balanced wines, with an ideal ratio of sugar to acid. Tuscany doesn’t
only boast Chianti, however. There are 6 wines with appellation D.O.C.G.
(Designation of Origin Controlled and Guaranteed including Chianti Classico,
and Brunello di Montalcinio, and 30 wines with appellation D.O.C. (Designation
of Origin Controlled). The DOCG controls the classification of all Italian
wines, and started regulating in 1963, even though this region has been an official
wine producer. The DOCG monitors what grape varieties can be used in wines with
specific labels and regions, and how certain wines can be produced. The DOC is
slightly less prestigious and monitors the majority of wines in Italy and these
regulations are slightly more lax. If a wine doesn’t meet the criteria set out
by either of these organizations, it is labeled VDT, for table wine. Tuscany is
located in central west Italy, and includes eight appellations (sub regions),
the major ones are as follows: Chianti, Brunello di Montalcino, Vino di Tavola
(the Super Tuscans), Vino Nobile di Montepulciano and Vernaccia dia San
Giminganon.
Fig. 2 and 3: Tuscany, Italy and the Primary Wine Regions of Tuscany
A Closer Look at the Major Sub-Regions of Tuscany:
Chianti: Chianti is known as the drink of Tuscany,
and has become ever-popular in the states as a staple of American-Italian
dining. The Chianti sub-region is
known for growing the Sangiovese grape, which makes up approximately 90% of the
Chianti region. The Chianti region is the most well-known area of Tuscany,
heard of by even novice wine drinkers (like myself!). Chianti was exported
since the 1700’s, and has since made a name for itself worldwide. It must be at
least 75% Sangiovese, and there can be 10% Canaiolo and up to 20% of other
approved grapes in the region (for example, Merlot or Syrah). The addition of
other grapes ensures that a stable and balanced wine can be made, even if a
hard year hits the Sangiovese varieties. These other grapes add complex flavors
and add to the Chianti experience as well. Chianti labeled Reserva indicates
that it has been extensively aged, and was made with extremely rich and ripe
grapes. This is the best of the best. Within this sub-region, there are further
designations for different kinds of Chianti. For example, Chianti Classico is a
small area of land, about 100 square miles, that has a slightly different soil
and climate than the rest of Chianti because it is higher in the mountains.
Fig. 4 and 5: Example of Chianti Classico Label and a 100% Merlot Masseto.
Brunello di Montalcino: Brunello di Montalcino is
produced from 100% Sangiovese and is always aged for at least 50 months. This
region’s wines are known for being lower in acid than Chianti and for having
darker and more leather-like flavors. Interestingly enough, this wine may be
produced from Sangiovese Grosso too, a clone of Sangiovese which produces the
darker flavors of the characteristic wine. Brunello di Montalcino is warmer and
drier than in Chianti.
Vino di Tavola: Vino di Tavola is now best known for
its Super Tuscans. It is important to recognize the Super Tuscans in this
region, because they have made quite a name for themselves in the past few
decades. In the 1970’s, winemakers started to break traditional winemaking
rules and began to bring in new grape varieties, and started using new French
oak barrels for aging. For example, sometimes merlot or Cabernet Sauvignon was
added to traditional Italian wines, clearly breaking the DOCG and DOC’s wine
regulations. The wines were then labeled VDT, and were less marketable as a
result. However, these wines were extremely well-received by the global
population. To compromise, today, the IGT (Indication of Geographical Type)
category of regulations has been added. This allows the labeling of sub-Tuscan
regions that a wine is from, thus allowing more flexibility for the wine-maker
to experiment in Italy.
Vino Novile di Montepulciano: This area is known for
making wines with a minimum of 70% Sangiovese that is then aged for at least 2
years in a barrel. They have a lot of umph and are very complex.
Vernaccia di San Gimignano: Vernaccia is a white
grape grown in this area, and is known for making a very dry wine. Sometimes,
they taste like rocks, a flavor influence from the minerals in the soil.
We have already talked a bit about Sangiovese, but
let’s get more specific about what the major Tuscan grapes brings to the table.
The Sangiovese varietal is the most planted grape in all of Italy. It
characteristically has a high yield and late ripening, and it specifically
requires well-drained limestone soils and a hot climate. The grape is thin
skinned but can age very well and goes best when paired with food such as tomatoes,
pasta and light meats. Tuscany also grows renowned Cabernet Sauvignon and
Merlot varieties. As for the whites, Trebbiano is the common, and makes up 1/3
of Italy’s white wine production. This wine is fresh and crisp, high in acidity
and doesn’t have many pronounced flavor, often being described as bland.
Tuscany also grows Vernaccia (the only white wine in Tuscany labeled DOCG). One
wine that is very unique to Tuscany is Vin Santo. This is a dessert wine made
from the Trebbiano grapes. They are dried by air after harvest until the
beginning of Holy week before they are fermented into wine.
It was not possible to find how many wineries are in
Tuscany, but there are 64,000 hectares of vineyards in the region, of which 70%
are reds.
Navigating the many wines of Tuscany can be a
challenge, but with knowledge about the Italian labeling system, much
information may be derived without having intimate knowledge of the wine
itself. Most labels will feature
their quality classification (If it is a DOCG wine ect), the appellation (for
example, Chianti Rufina), the year, the brand name (but more often
the name of a particular house), the address and name of the producer
(different than in the US!), and the usual contents, such as vintage, alcohol
content and volume. It is valuable to look for the word ‘Riserva,’ because this
indicates that the wine has been aged for longer than other wines. This also
indicates a more expensive wine!
Tuscany
one of the best regions in the world for wine, and I hope to be able to visit
this enchanting land one day.
Gamay Varietal Report
Imagine you sit down on a balcony in Beaujolais, overlooking
a vinyard of Gamay to enjoy a glass of the same Gamay varietal wine. As you
take a sip of the transparent mauve of the wine, the taste of berries,
specifically cherry, and pepper begin to dance as your tongue. And, could it
be, a slight taste of banana? Beaujolais, a region in eastern France, is
world-renowned for it’s Gamay, and is one of very few places known for growing
this specific grape. Beaujolias lies within Burgundy, and is the predominant
area for growing this variety. This grape has a long history, as it has been growing in the
region since the 1400’s, specifically originating from the village of Gamay in
Beaune, France. It has been cited that the Lord’s of Burgundy actually banned
Gamay for a time because Pinot Noir was considered more refined, but now, of
course, this is no longer the case.
Fig. 1: Gamay on the vine
Not only is this region picturesque, but is one of the few
areas with an ideal climate for this variety. It’s growing season is warm
relative to other varieties, and it boasts a continental climate as opposed to
a meritime one. The terroir of the region boasts soil that is underlain with
granite, clay and limestone, typical of Northern France, which leads to a more
complexly flavored wine than many of the fruiter wines of the south which are
underlain with sandstone and clay. Part of this complexity comes from higher
acid levels and low tannins. This is because it is meant for early consumption
and is rarely aged in oak barrels. However, these light red wines still have
strong fruit flavors. This variety has jammy flavors which include red
cherries, strawberries, and maybe even hints of raspberry, banana or pepper. Lastly,
Gamay is known for ripening earlier than other wines, making it profitable at
at a time that other regional wines are not.
A bottle of 2008 Gamay Noir
Aside from all of this, maybe the most well-known
characteristic of Gamay varietal wines is their unconventional way of
fermentation. Gamay is also renowned for going through carbonic maceration.
This process differs from traditional fermentation, because instead of crushing
the grapes and letting the juice ferment, the grapes are placed in carbon
dioxide rich containers where the juice ferments inside of the grapes (up to 2%
of the total alcohol), while gravity crushes the grapes on the bottom of the
container, initiating a combination of traditional fermentation.
Within
the Gamay wines produced from Beaujolais, there are three main styles. The
first is Nouveau. This is the least aged of the styles, and sometimes continues
fermenting inside the bottle, which is not typically considered ideal. This
wine is available for consumer on the third Thursday of November. The taste is
described as chemical, or even like paint. The next style is Beaujolais
Villages. These wines are considered a bit finer in quality, as they are
planted on better vineyards, and have time to complete their fermentation.
Finally, there is Cru Beaujolais.
This wine is from the best soil in the region and boasts more aging
power within the bottle. Theya are known for their high fruit/jammy taste,
while not having any taste of paint, which comes from the fermentation process.
Map of the regions Gamay is commonly grown
Other
than Beaujolais, Gamay is also grown in other parts of France including
Macconais and Savoie, Switzerland, where is is commonly mixed with Pinot Noir
(Pinot Noir and Gamay grow well in the same areas, though Gamay ripens two
weeks earlier) and contains more residual sugars, Canada, where acidity if favored,
and some trace harvests in Italy, California and New Zealand. Interestingly
enough, hardly any Gamay is grown in California. Total, there are about 37,000
hectares of Gamay planted. Unfortunately, all Gamay wine styles have declined in popularity over the years. The predominant consumers of Gamay are people within
Europe, particularly France, and Japan (who consumes 20% of Gamay produced).
Most Gamay’s are very affordable, aside from Cru Beaujolias.
While
Gamay can be used as a varietal, it is more commonly mixed with other varieties.
It is extensively used in rose wines from Saumur and Anjou in France, and is in
many other red blends.
So
what should you eat with a Gamay wine? It is often served with light meats,
such as chicken or pork, and commonly is served with more bold sauces, such as
cheese or spices since it is so light.
Although
not an incredibly sought-after wine, it serves it’s purpose as a light red
table wine with unique fruit characteristics.
Works Cited:
http://www.jancisrobinson.com/articles/gamay.html
http://www.wine-searcher.com/grape-182-gamay
Sunday, April 21, 2013
Grenache Varietal Report
Grenache: Adding Complexity to Blends Around the World
Grenache- that is,
Grenache Noir, not Grenache Blanc- is consistently referred to in the wine
world, both as a varietal wine, and as an addition to many of the big reds,
such as Cabernet Sauvignon, because it does so well at balancing flavors and
adding complexity. It is also well-known because it is the most widely grown
grape, now located in regions such as Spain, California, Australia, and of
course, France. To understand this varietal more holistically, we will take a
look at the taste profile, history, traits and trends of this grape.
First of all, what
does this grape taste like? Interestingly enough, it is often known for its
feel and texture inside of the mouth rather than its taste. It is considered to
be full and fleshy, almost chewy. It’s taste is influenced by low levels of
malic acid and tannins, but does have many jammy/fruit flavors (especially
blackberry or black currant). Due to its lack of tannin structure, it does not
last long in the bottle before oxidizing. Other flavors that are commonly used
to describe this variety include cinnamon, orange and vanilla, toast or smoke
after being aged. The old-world style often contains hints of herbs, such as
tobacco and oregano.
The
history and traits of this grape helps to explain why it is so wide-spread. The
grape originally grew in Spain, but due to its hardiness on the vine, it was
easily transported to other regions. Additionally, a phylloxera epidemic came
through Europe in the late 1800’s, which favored the planting of the resistant-Grenache
throughout Europe. This grape is also considered hardy for these reasons:
Firstly, the grape vine often doesn’t need a wooden frame and can grow freely.
Additionally, this grape is water-hardy, meaning that it can tolerate higher
levels of moisture than many other grapes. Lastly, it has an extremely high
sugar content, resulting in high potential alcohol levels, a trait that is
prized in wine grapes. Some Spanish Grenaches can get above 15%. Another notable trait of this wine is
that it has a thin skin which results in a weak tannin structure. This
partially explains its lack of use as a commonly produced varietal wine.
So
where is this wine produced? The Grenache from France is often considered the
most desirable. It is most common in the Rhone Valley and in
Languedoc-Roussillon. It is commonly used in Rhone reds and Rhone roses and is
often the primary grape in Southern Rhone blends. It’s use in roses makes sense
due to it’s light skins. In France, Grenache is known for its cherry flavor,
lavender and tobacco., as well as its lighter alcohol content (Rhone is a
cooler area, and therefore this grape does not produce as much sugar, and
therefore alcohol, as it does in other regions). As mentioned, Spain is the original region for this grape.
In Spain, varietal wine from Grenache (here more commonly known as Garnacha) is
more common than in other parts of the world, especially from their old vines
in Rioja. However, it is still more common to blend Grenache with Tempranillo,
a famous wine in the region. Grenache in Spain is typically light and has more
fruit components for consumption by the every-day-man. Australian Grenache used
to be the most-widely planted grape until Shiraz was discovered, but it still
has a strong presence. In this region, it is most commonly used in it’s GSM
blend, referring to Grenache, Shiraz and Mouvedre. Grenache came to the US in
the 1860’s. It is typically used as a blend and has not made its way into the
wine language of the everyday consumer just yet. It is more fruity and can even
have flavors of licorice or flowers.
Globally,
Grenache grows on about 202,000 hectares of land (50% from France, 20% from
Spain, and the rest coming from the US, Australia and Italy). Unfortunately,
acreage has been falling in the past few decades as it becomes replaced by
Cabernet and other other more bold grapes. This grape is not going away,
however, because it is still the backbone of many prominent wine blends, and is
paired well with many popular spicy and herby foods, such as curry and roasted
meats. While Grenache may never serve as a huge varietal wine, it adds much
flavor and complexity to Cabernets, Syrah’s and even merlot.
Sources Cited:
http://winefolly.com/review/grenache-wine/
http://www.tablascreek.com/vineyard_and_winemaking/grapes/grenache
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