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This lightly golden Bordeaux smells like a wonderful Riesling or Gewürztraminer on first sniff and then evolves quickly to a Sauvignon Blanc blend. Peaches and grassy notes are very nice on the swirl with flowery bouquet.
This wine is 40% S. Blanc 50% Semillion and 10% Muscadelle and it tastes precisely like what it is. This wine comes in at $7.50 and is food friendly, and okay as an aperitif. Raise a glass to be sure.
After five long days in Verona, and our after work gatherings in the local restaurants, the wine trails after Vinitaly 2008 led us to an array of wonderful restaurants. I have listed them below, with the exception of the little osteria in the hills above Trento. That one is my little secret.
In the last two weeks since returning from Italy I have posted about these restaurants. But I am sure someone will ask me someday for a nice list of places to eat and sleep in Northern Italy and this post will be my answer.
In the time I have been back from Italy, it has been a wild ride. All across Texas in four days, all the major markets, and back to Dallas for a Cotarella event, that was super VIP and muy importante. Traveling across the state and holding seminars and talking, all undertaken while sick, has taken its toll on this old dinosaur. For the past week I have been laying low, working from home when not out in the market with clients, and have been trying to piece myself back together, after taking myself to the edge.
But I am returning to health and sanity, and just in time for a little R&R to one of my favorite islands.
Before I sign off, a few pictures of folks in my world, at the table, enjoying food and wine, as it is meant to be in the Italian way.
One of the Great Gentlemen of Italian Wine
Dream Big
Laughter is the best digestivo
Entertained by Chef Ropeton's insults
Always take your consigliere with you to Italy
It's Passover and you can't find a Menorah, how about a sorbetto-labra?
Rich nose of crushed blackberry, spice, and a layer of dusty earth
Dense, fruity core
Moderate tannins on finish with raspberry, cocoa, spice, and pepper
Very nice wine! This wine costs $20 and is a step up from the delicious and simple "Vigne Nuove" label that prices in around $12. It's slightly more dense and structured, showing darker fruit flavors and more spice.
I rarely see this wine and should have grabbed more. The Montepulciano D'Abruzzo wines are common now, but almost exclusively just the entry level bottlings. It's unusual to see the next step up, such as this. Hope you find one. And raise a glass!
This multiply reviewed wine is always a super value and a great quaff. It has an intense deep black cherry color with vegetal aromas with rich dark berries.
Palate is a rich, big, juicy Cab. that is a blockbuster wine with big dark fruit that's bready and delicious finishing with subtle chocolate. What a bargain at $15
I have been drinking quite a lot of 1996 Penfolds 407 recently and maybe that colours my impression of this wine, but I drank it young and loved it, and now I like it even better. An outstanding wine with plenty of years to go. I don’t taste wines blind generally and I don’t care to. I even read other people’s tasting notes before reviewing but I still manage to form my own opinion. I could give you a dozen reasons for not tasting blind and I am sure advocates of blind tasting could give me a dozen reasons why I should! Be that as it may I’ll stick to my guns for now. ‘That’s me in the corner.That’s me in the spotlight…I thought that I heard you laughing.’ I already know I am out of step with many on this wine but so be it.
Full red purple. Aromas of blackcurrant pastille, licorice, tobacco, dried herbs, mint and delicate spicy cedar vanilla oak. On the palate medium to full bodied with blackcurrant, tobacco, star anise, coffee and some gamey earthy flavours. Tight and compact with firm fine grained tannins and clean fresh acidity. Finishes dry and long with blackcurrant and tobacco flavours. A brilliant wine, one for the long haul, and one I am most certainly going to purchase for the cellar.
This wine is characterized by a yellow-green colour, a fresh citrusy aroma with hints of honey and a complex flowery aftertaste. It’s a semi-dry riesling, dryer than the Slovenian rieslings (such as Laški Riesling for example), but sweeter than those found in Serbia. It is a nice wine to accompany a lighter meal.
This is one of the wines available in Belgrade restaurants in 0.2l bottles, so if you’re a driver among non-wine drinkers (meaning you can’t order a whole bottle of some fine wine) it’s a good chance you’ll be in a position to try it. Do so.
Okay, it was actually a few days before Valentine?s. But clearly our uncharacteristically small group of Vancouver American Wine Society members who had gathered to compare a horizontal flight of ten 2002 Zinfandels were jumping into the spirit of romance.
Here they come in the order we tasted, and although it would be fun, we can take no credit for the final ?heartfelt? evaluations of the ten offerings ? each was delivered from an appointed, if sometimes reluctant, spokesperson at a different table.
Wine #1: Paso Robles Westside from Peachy Canyon Winery Thin, weak, and presenting surprisingly little fruit either on the nose or the palate. This wine is like a ghostly and somewhat disappointing lover. Neat tasting room though as seen at the right.
Wine #2: Alexander Valley Todd Brothers Ranch from Dashe Cellars Made with 4% Petit Syrah, the general consensus was that this wine was approaching ? or perhaps even past ? its prime. Tannins were still a bit coarse, and there was definite sediment. This wine was ranked as a dark and sultry, if a bit over the top lover. Wine #3: Sonoma Valley Rhinefarm Vineyard from Gundlach Bundschu Winery Softer and with a better balance than the previous one, most people agreed this wine showed coffee, chocolate, and mint overtones. The finish was longer, smoother like a well-oiled lover ? apparently appealing as this wine was ranked Number One of the evening.
Wine #4: Amador County Grandpere from Renwood Winery Made from old vines though from a newer winery (shown right), this wine was deemed somewhat austere. Oak on the nose but light in fruit, this wine ? according to the table?s spokesperson ? would not be finding its way onto her table nor into her bedroom even on Valentine?s Day.
Wine #5: Dry Creek Valley from Chateau Souverain Not offensive, merely flat and faded from time with not enough fruit remaining to be worth mentioning. This wine is one lover who simply doesn?t deliver ? even after midnight.
Wine #6: Dry Creek Valley from Foppiano Vineyards Although we knew this vineyard specializes in ?affordable,? this vintage was rather like stuffing your face full of penny candy in the general store. A fickle lover ? even on a one night stand, first he thought he loved her, then he didn?t, then he did.
Wine #7: Napa Valley from Napa Wine Company Like a chameleon, this wine exhibited the most dramatic amount of change of any poured this evening and garnered second favourite in the process. On the palate cedar, tobacco, and barnyard. In bed, an almost schizoid lover ? but definitely one you?d happily suggest a roll in the hay with.
Wine #8: Napa Valley Old Vines from Fife Vineyards Simple and somewhat nondescript but still comfortable, this wine is from old vines. Good for mindless quaffing on an open-air patio. A lover wearing nothing but flannel pajamas.
Wine #9: Napa Valley from Ravenswood Winery Although this wine didn?t open as much as many of us had expected, it was ?no wimpy wine.? Brawny and well structured, a few people found a hint of cream soda. This one is a somewhat reticent lover but definitely well built lover ? perhaps even a redhead. (Note: these guys have a really fun website and a terrific sense of humour. Here?s an excerpt: At Ravenswood, there?s no pinkie raising, Brie eating, wine spitting wimpiness. Oh no. At the home of No Wimpy Wines, you?ll get to taste mind blowing zinfandel, witty conversation with our behind-the-bar staff and, if you so choose, private or group tours of the winery aka Zinfomania Central.)
Wine #10: Napa Valley from Rutherford Ranch Controversy swirled around this wine as it became clear there was an almost unbelievable amount of bottle variation between each of the three that were poured. Some felt theirs was corked, others said ?no, it?s just the style.? Was it a Madame wearing pancake make up and a feather boa or a great lover who hadn?t showered for a week? Few could agree.
Pax Mahle has been making some of the most interesting and complex Syrah in California for nearly a decade now. Although he makes other Rhone varietals, Syrah is his focus with several vineyard designated offerings each year. In tasting 2005 Pax Syrah from the barrel last year, I was impressed with the range of aromas and flavors he brings out with distinct wines even made from within the same vineyard.
All Pax Syrah have a similar thread running through them: they are big. Some are fruit bombs, others super concentrated and structured for aging and some are masterpieces of balance even at 15-16% alcohol. When I asked Pax about his process, he pointed to the traditional techniques of France’s Burgundy region where whole-cluster fermentation and the minimum of cellar treatment was the norm at the finest vineyards for centuries. Somehow, Pax has taken these Old World techniques and combined them with aggressive crop management in the vineyard to produce stunning wines.
The Syrah from Griffin’s Lair in the Sonoma Coast AVA is one of the most massive wines in the lineup with very concentrated fruit along with firm tannins. Although this wine is quite enjoyable right now, I would suggest at least another 5 years of cellaring before you will fully comprehend all the nuances this wine brings to the table.
I enjoyed this Syrah last night paired with traditional Steak Frit at a restaurant in San Francisco. I shared this bottle with Alan Baker who longtime listeners of the podcast will remember from Winecast 51 where we tasted Pax Cellars Walker Vine Hill Syrah. Over the 90 minutes we enjoyed this wine it evolved quite a bit but I would imagine even more aromas would have been present on day two. If you open a bottle now, decanting is highly recommended.
Pax Cellars, Syrah, Griffin’s Lair, Sonoma Coast 2004 ($70) - Very dark purple-black in color with massive aromas of blackberry, meats, fennel, green olive, chaparral, leather and baking spices. Huge, mouth-filling blackberry fruit flavors with cracked black pepper finishing with firm, but fine-grained, tannins. The finish lingers for nearly a minute making this one of the most stunning wines I’ve tasted from Pax Cellars to date. This wine will continue to improve for at least another decade in the cellar.
There are lots of things going on in my life these days. Very busy times. But for now, its a good busy…
My second daughter is due any week now (officially March 4th, but the last Dr visit said the baby was already 6 lbs and Kelly is petite so she won’t be in there too much longer…).
In my life I find I draw inspiration from many places. Usually my family and friends. A few weeks ago the wine community inspired me. I’m hatching an idea. I’ve spoken to a few of you about it and I’ll more than likely speak to a few more. But for now, I’ll use the pages of WLT to chronicle what I’m doing with my idea and its evolution.
Its amazing the what the meshing of a passion with a profession can accomplish. Its a powerful thing when that gets match with inspiration.
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[07/16/2006, 19:30]
The good wines of the small big companies. The Malbec 2004 Marguery Family
"FAMILY MARGUERY" elaborates his wines in the locality of Cross of Stone, Mendoza, into Republic Argentina .
"Exclusively we are compromised by the production of wines of high quality "enologica" by means of the use of the last technological advances and in limited items. Our grapes come from ancient vineyards strictly selected of the localities of Uco's Valley (Mendoza - Argentina) seeking to express the peculiar characteristics of every "terroirs", says Marguery.
This wineries of Argentina was founded in the 2000 year. " We look for wines of good concentration, complex and expressive, for it and consistent with our vision, we work in this respect from the vineyard. Everything there speaks about the care and the dedication that we have with our plants wineries. There helps us very much the height that they have on the level of the sea (1.100mts.), the desert conditions of the climate, the poverty of the soil, the thermal extent, that is to say all conditions that favor the ideal development of the Malbec ".
The assumption of the American Viticultural Area (appellation) program is that there is something unique about those areas that are granted AVA status?that there is something about Oakville, Anderson Valley, Finger Lakes and Green Valley that make them distinct.
However, the subtext of this quasi-appellation program administered by the federal government and completely embraced by the American wine industry is that the wines the emerge from specifically designated American Viticultural Areas are themselves unique because they somehow contain identifiable characteristics that can be traced to the uniqueness of the AVAs in which the grapes were grown.
This is the assumption that Appellation America has always embraced and promoted in its fantastic journalistic efforts and its the proposition that it hopes to bring real clarity to with its recently announced "Best of Appellation Evaluation Program".
As described, the Best of Appellation Evaluation Program "obliges the [program's] assessors to systematically evaluate the wines, individually and collectively, for place characteristics."
Appellation America's publisher, Roger Dial, goes on to explain, "In the days, months, and years going forward we will be doing what our readers continually ask us to do. We?re going to look at every appellation in North America, building an on-going, ever-developing picture of the mosaic of regional character and diversity that we hope will enrich our wine culture."
This is a monumental task that strikes me as being the kind of effort that will bring as much criticism as it does praise. However, the praise will be deserved and the criticism will simply be sour grapes.
What happens when the regional characteristics of Oakville Merlot are defined in a way that identifies one famous Oakville producer's Merlot as uncharacteristic of the appellation? This won't make the Oakville Merlot producer very happy. But I think this unhappiness is a natural result of winemaking philosophies that treasure style over regional characteristics. Now, I don't want to suggest that focusing on producing a specific style of wine rather than achieving regional reflection is a bad thing. It's just a thing. It's just not a very interesting thing.
Others have previously used the evaluation processes to focus on regional characteristics. For example, Dan Berger, who runs the respected Riverside International Wine Competition, recently announced that Anderson Valley's Navarro Vineyards won that competition's Terroir Award trophy, given to the winery that displays the best regional character in its wine. It should be no surprise that Appellation America sponsors this trophy.
Down the road, if Appellation America is successful, I expect we'll be able to go to their website and read something along these lines: "Carneros Syrah is a wine that typically displays X,Y and Z aromas with flavors of A, B, and C. These characteristics are best found in the Syrahs of X Vineyard, Y Cellars and Z Estate."
I, for one, hope they succeed in their quest. I'm not positive it will lead to more interest in wine or greater sales of wine or more exploration of different wines from America's many AVA's. But I am positive that it will make the wine world much more interesting.
When people find out that I enjoy cheap wine enough to devote a website to it, they usually ask me if I have been to Trader Joe’s. My response, until last week, has always been “No, not yet”.
Well, I finally caved and took a trip to Detroit, the nearest Trader Joe’s location for me here in Lansing. Ann Arbor might actually be closer, but as an MSU Spartan, I try to stay out of there.
I’d like to preface this review of Charles Shaw Cabernet with a synopsis of Trader Joe’s. If you have one near you, go there. If not for the wine, then for the thousands of food items that pack the small market. I spent 80 dollars, which sounds like a bit much especially for me. I ended up leaving with 2 cases of wine and enough food for a week. Fresh mozzarella, fresh gnocchi, fresh salsa (notice a pattern?), Guacamole chips, Trader Joe’s Marinara, soups, veggies…. I was in heaven. They have got all kinds of cheeses, breads, meats, micro-brewed beers, and their wine selection was out of this world. What a great store!
Trader Joe’s is the exclusive retailer of Charles Shaw Wines, better known to most as “Two-buck Chuck”. In California these wines sell for $1.99, which is just amazing. Here in Michigan, though, the price was $2.99.
Did we like it? Was it worth the trip?
Hell yes it was! For 3 dollars, I don’t think it could have been any better. The Cabernet was great. At first, I found it to be a little sweet, but looking back, I was actually enjoying the salsa with the wine, which probably wasn’t a great combination. Along with the Cab, I also purchased some of the Shiraz, Merlot, and Chardonnay (reviews coming soon).
Congrats to Two-Buck-Chuck and Trader Joe’s for achieving the highest rating available here on Cheap Wine Reviews. Hats off to you!
Rating: 10/10 Price: $2.99 Place of PurchaseTrader Joe’s
More gewurtz. The good news is that this is an excellent wine. The bad news is that it is sold out. I thought I would review it anyway because it is worth reviewing and you might spot it on a restaurant list somewhere or other. This is barrel femented in old French oak and left on lees for an extended period. All very interesting and artisanal.
Aromas of lychee, ginger marmalade, musk and roses. On the palate a lighter more delicate style with flavours of ruby red grapefruit, peach, lychee, ginger and spice. Distinctly dry chalky texture. Not a big fat impact wine like many but rather more subtle, spicy and lean. Finishes with spicy grapefruit flavours. A food style with style.
It was time for the main event, and there must have been four or five hundred giddy people gathered in downtown Manhattan. One or two of dozens of Burgundy’s elite winemakers sat at each table in anticipation of this Bacchanalian orgy. The long, army-style lunch room seating had to have about forty people per table, [...]
Some might say Christophe Baron had rocks in his head to plant Syrah in 1997 in Washington’s Walla Walla Valley. But actually, it is the vineyards of Cayuse that are loaded with rocks. As with most of his colleagues, Christophe feels the answer to great wines is to work hard work in the vineyard. But, the weather is a tough variable here in Southeastern Washington. To keep the vines from freezing during the harsh winter, Christophe must bury the vines with rocks and dirt. And, since grafting is a problem because of the cold winters (grafts would have difficulty surviving), all of his vines are all on their own rootstalks.
Join us as we listen to this fascinating vigneron, and his take on working among the stones to make great wines from the Walla Walla Valley.
There was a time, when as a teen, I listened to music for hours each day. Then came children whose sleep took precedence. Music became something peripheral and half volume. The quieter it became, the less I listened.
For years I begrudgingly consumed commercial radio (on my way to and from work). It made music even less enjoyable. Predictable and bland. A filler and a distraction rather than anything substantive or enjoyable.
I've grown more particular with age, harder to please and less tolerant of formula and packaging. Despite this, I find that again I'm listening to and enjoying music, mesmerised by the beauty, frailty and power of some songs.
I imagine it's the same with wine. I have friends who once had a passion, but for whatever reason (health, children, money, spouse) they have lost interest. If they do drink it's the routine and mundane that passes their lips. A sure way to extinguish any remaining spark. Soon all wine becomes the same, an agreeable liquid that no longer excites. . .
This is from Stonewell in the sub-region of Marananga. The winemaker is Barossa superstar Troy Kalleske and the executive producers are brothers Pierre and Bert Werden. The name JaJa is an acronym derived from the names of their four children - Jake, Andrew, Jordan and Alana. Bert has had another kiddy called Tara since so maybe they should call future releases JaJaTa…which sounds a bit like a cracker and could be wholly appropriate based on the quality of this first release.
Aromas of blackberry, plum, raspberry, aniseed and meaty malty coffee oak with just a suggestion of fresh mint. On the palate full bodied and packed with an array of lush blackberry, dark cherry and raspberry fruit backed with savoury meaty toasty oak. Beautiful ripe textural tannins here. The mouthfeel is outstanding. Finishes long with blackberry/raspberry and toasty espresso flavours. This is a classic Barossa shiraz offering deep yet vibrant fruit and altogether too much value for money.
A sell-out crowd of Hip Tasters gathered last Friday eve @ Sugar Cafe downtown to partake of The Salty & Sweet Tasting, this year's first official HIP TASTES event! Enjoy these snaps of the crowd, including this first of me (right) with my sis Claire,the original Hip Taster. Cheers ;)
With the help of Bron Marshall and J I seem to be back on track. I'm now under www.winosandfoodies.com . Which means you will need to alter your subscription in your readers as originally my URL was set to winosandfoodies.TYPEPAD.com and that is where you would have subsscribed to.
Insiders know that many of British Columbia?s most tantalizing food and wine experiences are found in the Fraser, Cowichan and Okanagan valleys. So wine, dine and taste your way through these food-centric areas. Discover boutique wineries, savour Aboriginal cuisine, feast...
Tecnorati
After five long days in Verona, and our after work gatherings in the local restaurants, the wine trails after Vinitaly 2008 led us to an array of wonderful restaurants. I have listed them below, with the exception of the little osteria in the hills above Trento. That one is my little secret.
I have been drinking quite a lot of 1996 Penfolds 407 recently and maybe that colours my impression of this wine, but I drank it young and loved it, and now I like it even better. An outstanding wine with plenty of years to go. I don’t taste wines blind generally and I don’t care to. I even read other people’s tasting notes before reviewing but I still manage to form my own opinion. I could give you a dozen reasons for not tasting blind and I am sure advocates of blind tasting could give me a dozen reasons why I should! Be that as it may I’ll stick to my guns for now. ‘That’s me in the corner.That’s me in the spotlight…I thought that I heard you laughing.’ I already know I am out of step with many on this wine but so be it.
This wine is characterized by a yellow-green colour, a fresh citrusy aroma with hints of honey and a complex flowery aftertaste. It’s a semi-dry riesling, dryer than the Slovenian rieslings (such as Laški Riesling for example), but sweeter than those found in Serbia. It is a nice wine to accompany a lighter meal. 
The assumption of the American Viticultural Area (appellation) program is that there is something unique about those areas that are granted AVA status?that there is something about Oakville, Anderson Valley, Finger Lakes and Green Valley that make them distinct.
More gewurtz. The good news is that this is an excellent wine. The bad news is that it is sold out. I thought I would review it anyway because it is worth reviewing and you might spot it on a restaurant list somewhere or other. This is barrel femented in old French oak and left on lees for an extended period. All very interesting and artisanal.
This is from Stonewell in the sub-region of Marananga. The winemaker is Barossa superstar Troy Kalleske and the executive producers are brothers Pierre and Bert Werden. The name JaJa is an acronym derived from the names of their four children - Jake, Andrew, Jordan and Alana. Bert has had another kiddy called Tara since so maybe they should call future releases JaJaTa…which sounds a bit like a cracker and could be wholly appropriate based on the quality of this first release.