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A hastily organised farewell dinner at Milsons in Sydney for a friend. My first time at this restaurant and both the service and food was excellent. I had the following;
Scallop and prawn filled zucchini flowers in prawn bisque with green asparagus, grape tomatoes and seeded mustard crustacean oil
?Cannelloni? of kingfish and blue swimmer crab with avocado, black sesame vinaigrette and coriander oil
Cherry wood smoked, 200 day grain fed beef tenderloin with fondant potato, baby green beans, aioli and red wine sauce with truffle oil
MV Krug (August 1989 Disgorgement): Light gold colour with very fine bead. Citrus, ginger and cocoa on the nose. Rich flavour to the palate, but also some very youthful, fresh characters. Not as advanced or complex as a couple of the other late 80s MVs I’ve recently had, but lovely all the same. 94/100
1995 Jacquesson Signature Brut (May 2003 Disgorgement): Very active bead. Lemon, toast, floral and some cookie dough aromas. Fluffy, creamy palate.Quite approachable, good length and very nice drinking but lacking in depth. 91/100
1981 Loosen Wehlener Sonnenuhr Auslese Riesling: Smoke, rose petals and peaches on the nose. Medium sweetness present on the palate, slightly rounded mouthfeel and the acid isn’t quite there to lift it up entirely. Still, fairly nice to drink but not very complex. 87/100
1998 William Fevre Le Clos Chablis: Straw coloured. Sesame seed oil, lemon, toast and grapefruit. The palate has some piercing acidity but also shows some malty oak influence and heat. Very good, but I don’t know what is going to happen with further aging. 89/100
1998 Olivier Leflaive Montrachet: Muesli, vanilla, minerals and chalk to the nose. The palate doesn’t show the same restraint as the nose, it is intensely rich with a creamy mouthfeel. Great length of flavour. My first taste of the famed Montrachet vineyard, thank you Alex. 90/100
1999 Robert Chevillon Nuits St Georges Les Vaucrains: Smoked meat, oak and charcoal aromas. Linear, dry and alarmingly short on the palate. I thought something was wrong here but I don’t know what - no sign of TCA, someone thought it may be brett, but half the table quite liked it! 81/100
1981 Chateau Trotanoy Pomerol: Briar/bramble, blackberry and cherry aromas to the nose. Nicely weighted, medium bodied palate with tannins pretty much resolved and drinking close to its peak. Very nice, it needs to be consumed in the near future. 88/100
1982 Chateau Beychevelle St Julien: Cassis, blackberries, cedar and spice form the nose. The palate is rich and expressive, though it retains good balance across the length. Still very youthful, it is a lovely wine now with the potential to be even better. 93/100
1995 Ornellaia: On the nose there are aromas of raspberry, earth, tobacco and dark chocolate. Shows a very classy palate, it is long and has detailed texture. Still feels as though some promise is being held back, I think the next 10 years will prove very interesting for this wine. 92/100
1995 Chateau Pichon Lalande Pauillac: Chlorine on the nose. Metallic palate. Undrinkable. A shame. NR/100
1981 Ernst Bretz Bechtolsheimer Klosterberg Scheurebe Eiswein Auslese: Toffee, honey and brown sugar nose. Hasn’t got the acid structure needed. Finishes short and simple. May have seen better days. 84/100
1980 J. Baumer Hochheimer Rotenpfel Silvaner Eiswein Auslese: Toffee, spice, honey and peaches. Spicy on the palate, quite dense flavours but some acid remaining to lift the palate slightly. Decent length. 87/100
Our dinner at The Restaurant at Meadowood was lovely. The restaurant has a pleasant, relaxed décor which is still elegant. This casual elegance is reflected in the food from Chef Christopher Kostow. The meal was very enjoyable and we would happily return.
This is from A year in my kitchen by Skye Gingell. There are a few minor modifications to the the quantities and if you have access to outdoor cooking facilities, I'd strongly recommend using them. I found the final part of the pork cooking very messy, though I suspect I used a little too much oil and did not dry the pork well enough. . .
Ingredients:
2kg of pork belly, skin on and bones in
Spices - 2 cinnamon quills, 10 cloves, 3 star anise, 6 peppercorns, 1 chilli, 6 cloves of garlic (peeled), medium sized nob of ginger (peeled)
Roots of three fresh coriander
Half cup of soy sauce
Third of a cup of Maple syrup
How? This could well be called thrice cooked pork belly. First place the pork belly in a large pot and cover with water. Bring to the boil and then remove the pork and dispose of the water. Return the pork to the now cleaned pot and cover with water again. Now add the spices and the coriander and simmer for 2 hours. Remove the pork and set aside, remove the chilli and the ginger and dispose. To the liquid add the soy and Maple syrup and return to the boil and reduce (30-60 minutes, depending on the size of pot and amount of water added), creating a richly flavoured sauce. Slice the pork, and heat a generous splash of oil in a pan till very hot. Add the pork and fry each side for several minutes till golden and crisp.
Serve. I served mine with steamed broccolini and rice. Top with a generous ladle of now reduced sauce.
Warning. The final stage of cooking (the frying of the pork) is best done outside. There will be smoke and hot oil splattering everywhere.* Of course using less oil and drying the pork would reduce these problems.
Wine? I opted for a pinot noir, with good acid and soft structure. It was quite suitable, though I suspect many other red wines (merlot, sangiovese etc) would have been very good as well.
This South African beauty is a steal at just $6! Well, that was the sale price. Regardless, the regular price is more like $10 which is still a good deal for a fruity, elegant, and nicely textured wine.
I could see this pairing well with a variety of dishes, and it also was delicious to drink on its own. I encourage you to seek out South African Chenin Blanc. Some wineries use the grape name Steen, however, it seems more of them are reverting back to the French name for the grape on the label. Either way, it's often great stuff at a modest price. Raise a glass!
It appears as if we saved the best for last when it came to reviewing three wines from Old Mill Estate, their 2005 Cabernet Sauvignon being the pick of the bunch.
Aromas of ripe blackberry, plum, choc mint and a bit of alcoholic heat, the palate shows slightly tart blackberry fruit, spicy oak and a hint of liquorice. A round mouth feel with fine drying tannins, the wine also has enough acid to lead into a well balanced finish.
This young Cabernet was surprisingly approachable as a drink now proposition, however it did take some time in the decanter before the aromas and flavours really opened up. That being said, it should improve with bottle age over the medium term.
Score: 90/100 Price: $24 Closure: Screwcap Alcohol: 15.5% Other Opinions: Torbwine, Wine Without Wank Would I buy this wine? Yes, worth putting a couple of bottles in the cellar
Tue Feb 22nd, 2005, New York City Super Tuscan & Other Great Wines of Italy Tuesday, February 22, 2005 New York City The top producers of Super Tuscan will personally present their best Super Tuscan wines and a large selection of other great Tuscan Wines at the fifth edition of this special wine tasting .
For those of you who aren't aware, the blogger Jeff Stai (El Bloggo Torcido) also runs a winery. And the Twisted Oak wine is excellent. I've had a lot of their stuff at different wine events and the Twisted Philly event they setup for us, and it's all been good. Not ...
Big News! Okay, I was trying to keep this one under wraps but it seems a few people have already found out and, well what better place to announce it than here right?
As of August 7th I will be back at the Wine Warehouse full time drinking for my living. I am very excited and can't wait to get back in the game.
Also My friend Andi got a new job at the O'Henry Hotel and I wish her mucho success in all of her endeavors. I will miss her.
What a great idea! Although it's been open for more than a year, I just learned of California's first chocolate tasting bar, Wine Country Chocolates. As befits a chocolatier in wine country, Wine Country Chocolates makes their own chocolates, many with wine as an ingredient. Offerings include such items as Cab-infused ganache truffles and wine bottle-shaped molded treats, all made without preservatives or additives. Patrons can also dip fresh fruit into a chocolate fountain. It just might be a reason to make a trip to California wine country (like I need a reason).
Wine Country Chocolates is located in Jack London Village shopping center, 14301 Arnold Dr., Glen Ellen, CA.
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*What an unusual mix in terms of the international producers you represent?why Argentina, New Zealand and Japan?
- Not really if you consider that Argentina and Japan (Ginjo sake), and to some extent New Zealand, share the same common elements?there are great wines and sake being produced by highly talented winemakers and tojis (master brewers), and they are not getting recognized yet. The quality is already in the bottle?so why should these sell less or get less respect than wine from more obvious regions? We always say that we are really a ?national education company? since we usually explain more than we sell. Our job is to get people to taste these wines and premium sake, and the stuff inside the bottles takes care of the rest. At the heart of this idea is also the notion that in the end, it?s the people you work with who make the difference between mediocre and ?wow!?. We have been lucky, fortunate, and smart (maybe a little of each) to meet and represent some of the top talent in these regions:
Susana Balbo?Crios de Susana Balbo, Susana Balbo signature wines, Nosotros (with Pedro below)
Pedro Marchevsky ? BenMarco
Pepe Galante & Mariano di Paola ? mapema
Luis Reginato ? Luca, Tikal, La Posta
Roberto de la Mota - Mendel
Jose & Pepe Reginato ? Reginato sparkling wines
Guy Davis ? Davis Family Vineyards (Russian River, CA) and Gusto (NZ SB)
13 Master Brewers from all over Japan?each as talented as anyone we have met.
*As someone who deals so closely with Argentine producers, what types of obstacles, limitations and concerns have any of them expressed to you in terms of being able to export and promote their products abroad?
- Well, I want to stay out of trouble here since I travel to Argentina a lot, but let me just say that the Argentine government has historically been more of a hindrance than a help for wine exports. As an example, and hard to believe, they actually tax EXPORTS! Perhaps the bigger obstacle for Argentine wineries is that the economic and political situation is relatively unstable, and when you are in an industry that measures commitment and success over a decade or longer due to capital investment requirements, it is hard to deal with a system that usually looks out only 2-3 years at a time.
*In your eyes, what sets apart these Argentine producers you represent? What do their wines bring to the table of American wine consumers that large-yield, often conglomerate-backed wines simply cannot?
- I alluded to this a bit above when talking about who we represent and why. I think there are three main things that set our producers apart:
1) Our wineries are owned by and have Argentine winemakers who have lived in this unique climate and region for their entire lives. For us, that means that the wines that they make TASTE like Argentine wines, not like some random wine from somewhere in the world. And as talented as some of the flying/foreign winemakers are who are working in Mendoza, I have yet to taste a wine from them that thrills me the way our producers? wines do at the dinner table. And I taste everything from down there.
2) As good as they already are, they are still always trying to learn how to improve their wines, and in today?s wine world, that?s the only way you stay on top. It shows.
3) Obsessive attention to detail seems like an abused phrase, but in winemaking it is crucial and not as common as you would think. Our winemakers are also our close friends and in Argentina that is taken pretty seriously. They make sure that every step is done with the utmost care because they would never want to look their friends in the eye and say, ?uhh..I?m sorry but this wine is just ok because we weren?t really paying close attention when we made it.? Large wineries may be able to solve #1 above, but #2 and #3 are far harder to come by, and that?s probably as true in the US as it is in Argentina.
*Looking ahead?are there any regions Vine Connections is looking to expand its portfolio toward, and why?
- We made a strategic decision a few years ago that we would remain specialists in Argentine wine and Japanese sake. Some importers have gone in the opposite direction and are happy to sell one of everything from anywhere, but we?re just not built that way as people. We started as leaders in both of these categories and we feel the only way to stay out in front is to specialize. That?s why we spend almost a month per year in Mendoza and visit Japan for at least 2 weeks every year. It?s our own ?attention to detail? mantra, and we try to stick to it so that we can look our customers in they eye and say every time, ?This is really great Argentine wine and Ginjo sake?. Every time.
- Fortunately, we won?t be bored since there still plenty of regions and microclimates still left to discover in Argentina.
*Given the nature of the market here in the United States, what advice would you give to consumers who would like be aware of, as well as actually see, a dramatic increase in availability of premium Argentine wines such as those crafted by your producers?
- American consumers have helped their own cause a lot already by being very open to trying wines like Malbec, Bonarda, and Torrontes. I think they will help themselves even further by continuing to experiment with wines at many different prices, not just the ?great values? under $15. Nick and I firmly believe that well-made Argentine wines offer incredible value and over-deliver at all price points. A $12 wine is worth more like $16, and a $30 wine is worth more like $40 when compared to other wine regions of the world. And, of course, you can support quality-focused companies like Vine Connections by paying attention to the importer name or logo (like our compass) that appear on every bottle. As with other wine regions, a good wine importer can be your best friend when you haven?t tried a particular wine yet and would like some assurance that you are going to enjoy it?especially when spending more than $15 or so.
Thank you to the judges Andrew at Spittoon, Susan at Food Blogga and food photographer Lou Manna. From all the fabulous photos you contributed to LiveSTRONG With A Taste Of Yellow they selected Helene at Tartelette as the winner. Congratulations Helene you will be receiving a copy of Lou's book Digital Food Photography. Thank you to Lou and his Publishing Company for their kind donation.
I am anything but a teetotaler. Ask any of my friends if they?ve ever seen me without alcohol in my hand (after 6pm... okay, when i'm awake) and they?ll laugh you silly. Mind you, I am a responsible drinker. I don?t drink and drive (mainly ?cause I don?t have a car) and I don?t get shit-faced to the point I can?t remember my name (that?s what friends are for, right?).
I do, however, enjoy a great mug o? coffee or cup o? tea. That?s why when the press release from Teaposy crossed my desk? okay, it?s really more like an old door on sawhorses, I had to get a sample. Because very few products end up looking or performing as well as the press release boasts.
The Garden Gift set (pictured above) lived up to all expectations and PR boasts. The cute little Socrates cups (every time I hear/read Socrates I remember Bill & Ted?s Excellent Adventure and pronounce it ?so-crates?) are just that, and the tea pots are not only elegant but thoughtfully functional. Granted, the little cups hold about as much tea as I consume in one sip (I solved that prob by drinking directly from the pot), but for a special dinner or meal (or prelude to sex) this is the perfect tea set to bring out.
Wait, there?s more. If you really wanna WOW your guest(s), drop a Teaposy ?Blooming Tea? into your pot and watch a beautiful blossom unfold before your eyes. There are eight blooming teas to choose from, each containing silver needle white tea and herbal flowers, stitched together with natural cotton thread. And each produces a wonderfully unique experience and taste.
2006 Muga Roija Blanco $12.99 Wine label said: Nothing much… it’s barrel fermented and imported by Jorge Ordonez. Whoopdeedoo. Vineyard66 says: As I am still researching Spanish wines, I’ve noticed that my good friend Bill from California has been spouting off about Muga Roija. Of course, he was speaking about the red wines the area is famous for. I [...]
Robert Parker goes to China. It doesn’t quite have the same geopolitical impact as Nixon goes to China, but the magnitude for the wine world may be similar as Parker heads there later this month for the first time. Jancis Robinson stopped by earlier this year too. And two big auction houses have resumed wine auctions in Hong Kong this spring after a seven year drought. The removal of the wine tax in Hong Kong has driven a “thirst for top-level wines” in the city “is growing at an exponential rate,” according an auctioneer quoted in Bloomberg.
But now I am wondering if the locals are waking up to the joys of pairing Riesling with the cuisine. And the quality of German Riesling just keeps getting better and better. Perhaps they now have confidence to venture away from Bordeaux and cult Cali cabs.
Actually, since I am really getting into the sublime pleasure of German Riesling, dry and off-dry, young and mature, the thought of demand from Asia is something of a doomsday scenario for me. The last thing I need is to have investors pile in and run up the price in yet another category of wine!
Some short notes from a long, vaguely Italian themed lunch.
N.V. Laurent-Perrier Champagne Grand Siecle: Probably around 7-10 years bottle age and it shows on the nose with aromas of honey, citrus, quince paste and some sherry. Complex and with good presence on the palate, there is also acidity coming through strongly to keep things fresh. 91/100
2005 Livio Felluga Pinot Grigio: Appealing nose with straw, citrus peel, mango and white chocolate. Surprisingly persistent creamy flavour balanced nicely by restrained acidity. 89/100
2000 Isole e Olena Chardonnay Collezione de Marchi: Nutty old oak aromas, with some citrus as well. Clean flavours on the palate, it is a little bit straightforward but enjoyable regardless. 87/100
2000 Lake’s Folly Chardonnay: Initially there were some onion skin aromas but these lifted with time in the glass, there were only some butty and resin aromas underneath. Rounded mouthfeel, alcohol sticking out a bit on the finish. 82/100
1986 McWilliam’s Semillon Mount Pleasant Elizabeth: Typical aged Semillon aromas of honey, toast and lemon. Toasty flavour to the palate with excellent length. Balance is superb. This was at its peak and while not quite hitting the same highs as the Lovedale of the same year, it was delicious. 90/100
1995 Gérard Chavy & Fils Puligny-Montrachet 1er Cru Les Folatières: Blue cheese, oxidative notes and some old oak. A bit tired on the palate as well, you can see some quality there behind the tiredness and it actually lifted a little bit with some air time. 82/100
1993 La Pousse d’Or Santenay 1er Cru Clos Tavannes: The nose is quite open and giving with red cherry, forest and earth. A little bit thin on the palate, but it didn’t detract too much from the wine as a whole. Will probably improve with a few more years in bottle. 88/100
1986 Prunotto Barbaresco Montestefano: Smoke, cherry, rose petals and some bacon fat. The tannins and acid are still at the fore of the palate but it works and it is very nicely savoury and the texture is very good. 88/100
2006 Cape Mentelle Sangiovese: Blue bubblegum and black cherries on the nose. Sweetly fruited palate with some spice laid over the top. Very approachable and nicely drinkable. 88/100
1999 Isole e Olena Cepparello: Some earth and pepper to the nose, but otherwise quite bright and floral with some red berries as well. Nice balance to the palate, there is a rush of flavour along the length but it never seems over the top. I think this will be drinking very nicely over the next 7-10 years. 90/100
1988 Antinori Tignanello: A nose of tobacco, smoke, cherry, red berries and with earthy undertones. The palate is superb, with long savoury flavour and great complexity and interest. This bottle seemed to be right at its peak. 94/100
1998 Antinori Tignanello: A juicy nose of red berries, graphite, cedar and some floral and earth notes coming through as well. Intense and flavourful on the palate with the tannins needed food to be tamed. Clearly very good and noticeably of a similar bloodline to the ‘88 had by its side. It was approachable now, but will be better in 4-5 years. 91/100
1997 Hugel et Fils Gewürztraminer Sélection de Grains Nobles “S”: 140 cases made. Produced only in selected years (89, 97 and 00 so far), by special strict separation of fruit at the same time the regular SGN is picked.
Intoxicating lifted nose of honey, spice, mango, quince and botrytis. Has the identifiable unctuous oiliness of Gewurtraminer as well as intense sweetness but also some amazing acid to cleanse and somehow harmonise the elements and leave the palate refreshed for the next sip. Among the top dessert wines I had last year, if not the best. 97/100
1992 Winzerkeller Leiningerland eG Grunstadter Roth Scheurebe Eiswein: Mango, guava and pineapple aromas on the nose. Palate is round with lingering, intense sweetness. Simple but delicious, and a great end to a great day. 91/100
Mussels on the half shell are as exotic and flavorful as they are inexpensive.
(serves 6)
6 basil leaves 2 T fresh thyme, remove and discard stems before measuring 2 T fresh tarragon, remove and discard stems before measuring 3 garlic cloves, minced 1 shallot(s), minced 3 lemons, 1 * zested, 1 /2*juiced, 1 - 1/2* cut into wedges and reserved for garnish 1/4 cup fresh Italian parsley sprigs, remove and discard stems before measuring 1/2 t celery salt 1/4 t freshly ground black pepper 3 T butter at room temperature 1 lb. cultured blue mussels, rinsed, and debearded with a quick tug
1. . Mix all ingredients except the butter and mussels in a small food processor or blender or dice finely and mix by hand in a small bowl.
2. . If using a processor or blender add the butter. Otherwise, add the butter to the mixture in the bowl and blend thoroughly with a spoon.
3. . Place a vegetable steamer in a large pot and add 1 inch of water Bring water to a boil. Add the mussels, cover and steam for approximately 40 to 60 seconds, or just long enough for the shells to open (this is the sole object of the exercise). Remove opened shells and continue steaming any closed shells for I minute. Discard any mussels that have not opened by this time.
4. . Allow the mussels to cool. Remove the top shell.
5. . Set the mussels on a baking sheet (facing up) and spoon 1/4 teaspoon of the butter/herb mixture over each.
6. . Place the pan under the broiler on the level closest to the element or flame. Broil for about 2-1/2 minutes, or until butter is melted and the mussels just begin to brown.
7. . Serve on the half shell.
le secret. .Do not oversteam or overbroil mussels.
the adventure club . .Add a few droplets of Pernod (a licorice-flavored liqueur) to each mussel just before cooking.
garnish . .Lemon wedges.
suggested accompaniment . .A martini.
alternatives . .i) Butter may be replaced with an equal amount of olive oil. ii) This recipe also works with oysters, but you will have to pray for a pearl in order to finance the difference in price.
notes . .Buy the mussels from a reputable fishmonger on the day of the dinner. Select only mussels that are closed. ii) Keep mussels refrigerated. iii) Mussels are best washed and cleaned just before using. They begin to dry out once the beard is removed. iv) Don't worry if you are missing any one of the herbs. v) If you open a mussel and it looks questionable, give it the smell test.
guest assignment . .Mussel debearder.
hints for advance prep . .The butter mixture may be prepared days in advance and refrigerated or frozen.
cooking apparatus . .A baking sheet, a large pot, and a vegetable steamer.
serving apparatus . .A large serving plate, a plate for the empty shells and cocktail napkins.
Anyone who?s read Blanc de Noir for long knows we?re both huge fans of Italian wines. There?s just something about the diversity, quality, and sheer fun factor of Italian wines ? whether it?s a casual summer patio sipper or a robust vintage to accompany a big, festive dinner or one of the meditative Amarones that are still way up there on our list of favourites.
So when BC Wine Appreciation Society decided to add a couple of Italian wines to an educational tasting scheduled just prior to the 2008 Playhouse International Wine Festival ? the theme country for this year?s festival was, after all, Italy ? Frank and our illustrious BCWAS leader, Tim Ellison, decided to add a twist to the event. How about putting up a couple of Italian wines with the usual BC vintages? Frank, however, took the concept one step farther.
Here?s the deal. From BC: three sparklers, four Pinot Grigios, two Pinot Noirs, a Cabernet Sauvignon, and a Merlot. From Italy: three Chiantis ? just three and all from Frescobaldi, one of Italy?s most respected winemakers (multi-generations shown above).
Here?s the catch. The Chiantis were bottled in 2004, 1982, and 1975. No, it?s not a typo. The last two came from the collection of Italian wines Frank recently acquired ? one of those fantastic opportunities that come about from being in the right place and the right time and having way more patience than most when it comes to negotiating.
Alas, on the night of the event, Frank was sick with flu, but you can bet eyes went wide as people realized what he?d sent.
The 2004 was, pretty much as expected, dark purple with lots of fruit and tannins that were more ?in your face? than makes for a good sipping wine unless you?re eating. But truth is, few people spent much time with that particular wine since they were all eager to try the two older offerings.
Immediately apparent was the change in colour ? now tawny with a much larger rim than the 2004. Controversy was plentiful and several people found neither one was ?quite my thing? as one member put it in an attempt to be diplomatic. The level of oxidization, especially in the 1975, caused raised eyebrows among half the folks there. It was virtually unanimous that the ?82 needs to be drunk now and the ?75 is clearly a bit past its prime ? although not a soul suggested it should be tossed.
However wide ranging the evening?s opinions were, one thing we all did agree on. These are wines made with love and benefit from patience.
Frank?s Tasting Notes: Castello di Nipozzano Riserva 1982 This wine has aged well, probably because it is a Riserva. After more than a quarter of a century there?s still lots of fruit left ? black cherry and dark fruits with a note of white truffles in the background. The tannins have smoothed right out so they are now a little silky, and the finish is fairly long. This wine shows just how well age can improve a Chianti. Alcohol 12.5%. All the bottles for both these wines are numbered ? I have 10 left, all around 84,960 series out of 293,600 bottles produced in 1982.
Castello di Nipozzano Chianti Rufina 1975 Sadly just a little past its prime but still drinkable as the acidity has helped this one hold up. Wide orange rim, brick red colour. Truffles leave sherry undertones. This vintage has shown a lot of bottle variation ? the fruit showed up a little more in this one than the first one we tried. Alcohol 12.7%. The last bottle I have left is number 74324 of 80,000 bottles produced.
The hunt for October red has turned up a whole lot of alternatives. Here are four to get the week off on the right track. I love them all and have repeated them in search of my favorite. I can't say which is best because they're all top notch, each perfect for the season, and each priced at about $15 or under per bottle. Two are from Spain, continuing on my October theme; one is French and one from Washington State. Perhaps the balance of the month will turn up something from California.
Eric Soloman's European Cellars is an importer many people trust. It's like a seal of approval for any Spanish wine in the eyes of many value conscious Americans. Eric brings us Capçanes Mas Donís Montsant Red 2004 ($15) and Mas Que Vinos Ercavio Tempranillo Roble 2005 ($13). Both are deep purple in the glass, but the Ercavio has more of an unfiltered appearance, showing some haziness under a halogen beam.
Mas Donís 2004 is mostly old-vine Grenache (80% Grenache with 20% Syrah) and has a perfumed black cherry nose with teaberry and hints of pencil lead. The body is medium, the flavor's tart and the mouth feel is moderately tannic. The cherry fruit along with some vanilla flavors come together nicely in the dusty dry finish. The only thing I don't like is the plastic cork. Why must anyone use that blasted plastic cork? Alcohol content: 14%.
Ercavio Tempranillo 2005 spent 5 months in French American oak and has a lovely aroma of black raspberry, loganberry and apple pie spice, plus the scent of a tobacco shop. Lush and fruit forward, this is what I would describe as a masculine comfort wine, and it would pair perfectly with a cheeseburger. The closure is a Nomacork*. Alcohol content: 13.5%.
Jean-Philippe Bourgeois was the General Manager for Eric Solomon for 6 years, and now he is bringing French values to the American market. Château Capion 1C Rouge 2005 (Vin de Pays de l'Hérault, $13) is a blend of 35% Cabernet Sauvignon, 30% Syrah, 20% Cabernet Franc, 15% Merlot and was barrel aged for 14 months. That sounds like a recipe for a great Bordeaux but this gem of a red comes from further south. Still you get the deep purple color and aromas of black currants, dark berries and hints of vanilla. The rich blackberry cobbler flavors envelop the mouth in a far reaching luscious dry finish.
The Magnificent Wine Company is the mass-production wing of K Vintners of Walla Walla, Washington. KV is the project of Charles Smith who brings us such magnificent wines as "The Creator". You might walk right past House Wine 2005 ($11) due to the rather "in your face" and non-standard graphics on the label. You might mistake it for a generic red blend but it's anything but. The blend is 54% Cabernet Sauvignon, 30% Merlot, 11% Syrah, 3% Malbec and 2% Cabernet Franc. Here's another ideal Bordeaux blend, and the latitiude is virtually the same as Bordeaux. The resulting aromas and flavors are much better than the average house wine, with dark berry flavors and aromas, resolving nicely in to a lush dry finish that echoes the virtues of barrel aging. The closure is a real cork. Alcohol content: 13.9%.
*The Nomacork is a composite resin artificial cork that is similar to the Neocork, but the Nomacork brand is much more popular in terms of units sold.
BearBoat 2005 Pinot NoirSebeka Cabernet Pinotage 2006 $15.99 - BearBoat Pinot Noir $6.99 - Sebeka Cabernet Pinotage WebWino says: Even though I’ve been slacking off with my Vino Keeno site, I most certainly have not been slacking off in the drinking department. However I haven’t been taking notes, so these two get lumped together because they both deserve mention, [...]
Merlot Made From Hamptons Vineyard for $100 Beats Saint-Emilion By Gillian Wee URL: http://www.bloomberg.com/apps/news?pid=20601093&sid=a4UjlGU.8GKw&refer=home
May 9 (Bloomberg) -- After making wine since 1992 surrounded by the mansions of the Hamptons, Roman Roth got the ingredients for the ideal vintage last summer: steady sunshine and little rain.
``It was a dream year,'' said Roth, 42, the German-born winemaker at Wolffer Estate Vineyard in Sagaponack on Long Island's South Fork, about 100 miles (161 kilometers) east of New York City. ``The growing conditions were close to perfect. You knew when you started picking grapes. So we made really ripe, great lush wines.''
Roth's most expensive product, a 2004 Premier Cru -- or first growth -- Merlot sells for $100 a bottle at his tasting room, which is preparing for its peak period from Memorial Day, the May 26 U.S. holiday marking the start of the summer season, to October.
The 2007 vintage follows one in 2005 praised by Wine Spectator magazine Executive Editor Thomas Matthews. They show that Long Island's boutique winemakers can compete with U.S. West Coast and European producers, Roth said.
``I think 2007 is going to be the exciting year,'' said Gary Vaynerchuk, 32, who runs Wine Library, a retailer in Springfield, New Jersey, and hosts a Web TV show on winelibrarytv.com. ``Weather has everything to do with everything when it has to do with wine.''
While New York is the country's third-largest wine-and-grape producer behind California and Washington, two-thirds of the harvest is turned into grape juice, said Jessica Chittenden, a spokeswoman for the state agriculture department. Long Island's vineyards produce only 1.19 million gallons of wine, worth about $100 million annually, equivalent to 0.2 percent of California's output, said Steve Bate, 49, executive director of the Long Island Wine Council.
Tecnorati
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