Eve's Wine 101

Eve’s Tips for Wine 101ers

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Often speaking on wine education, impromptu and planned, I realize that for someone that espouses to write for beginners, I haven’t done much on that score…lately.  So, prompted by a couple of questions in the last week – “Which wine will make my wife want to have sex with me?” being the most explosive – here goes:

  • Red wine usually has more alcohol than white wine does, so for that wife you plan to bed, serve her wine 30-60 minutes before.
  • When at a tasting, spit (aka expectorate) or dump wines you don’t like.  Please.  That’s what the pour out bucket at the winery bar is for.  And linger over the wines you like.
  • Cocktails have a lot more alcohol, and sugar, than wine.  Be mindful.  If you love the taste of a Cosmopolitan, and want to be able to drive, buy the handy dandy canned ones – there is less alcohol in them.  And, of course, you can have your cans at home.
  • Water for wine.  For every glass of wine have a glass of water to avoid getting ill later.  If I am at my home, or a private party where I’m not just tasting to rate wines, I may take a Pepcid AC before I drink.  It’s like a get-out-of-jail free card…I won’t get sick…and I won’t be driving.
  • Food absorbs alcohol so go for that party plate of cheese and crackers, and sit for awhile, before heading home. Of course eating while drinking helps too.
  • DUIs aren’t worth it.  You can buy a BAC- Breath Alcohol Concentration to keep in your car.  I have a very good pal that blows into his and then decides whether to drive, call a Taxi or go for a walk.

    My photo taken on the set of The Wine Down show.

  • White food (fish) pair with white wine.  Red food (steak) pairs with red wine.  But if white food has red sauce, such as BBQ shrimp, experiment with a spicier red wine.  Salty foods with sweet wine is one of my favorite desserts: Stilton Blue cheese and a dessert wine is so much better at the end of a meal to me than a big old hunk of cheesecake and coffee.
  • Smell your wine, take a minute to swirl it and smell it again.  Taste your wine,  think about it and then taste it again.  Those wine descriptors are there for everyone…just take the time.  And of help would be to smell mushrooms, black pepper verses white and jasmine.  If you haven’t taken the time, you will miss it.
  • If you are used to drinking hard liquor wine may kick your butt, and vice versa.  Be mindful.  Whatever we aren’t used to will hit us harder.
  • French wine labels are difficult to read, flip to the back, they are making wines for us more than ever so varietals, such as Cabernet or Merlot may be listed on the back of a Bordeaux.
  • Try Chilean Carmeneres (like a Cabernet), Australian Shiraz (Over a CA Zin), New Zealand Sauvignon Blanc (over a CA Sauvignon Blanc)…because they are not only tasty, they can sometimes be found for less.  A Napa Cab is over $100 because we are paying for real estate.
  • A browner-colored wine may be older than a purple-colored wine, but it doesn’t mean it’s gone bad.
  • For dessert, when I’m asked, I opt to skip regular fare and go for a Stilton blue cheese and a dessert wine.  Just a half bottle of wine will be enough for 6-12 guests to have a splash.  And just wait and see how that blue cheese changes.
  • Hot climates (Australia) produce fuller wines, cold climates (Germany) lighter.
    https://www.parkviewortho.com/wp-content/languages/new/xifaxan.html
  • Vodka is a very neutral tasting liquor – be careful when ordering any vodka based martini with mixers and/or juice.  You will get drunker – faster – then expected.
  • An “ice bath” will chill your red faster than refrigeration or putting it in the freezer.  Put your bottle in an ice bucket, surround it with ice, pour in water, and then wait 20 minutes.

Michael Perlis Scoop: The Wine List from Cheers @ All Corked Up (and Taxi Service too!)

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I thought it was time for another sneak peek at what is going on at Cheers @ All Corked Up.

They are still working on finalizing things and establishing a grand opening date, but in the meantime they are hard at work on the menu and wine list. With the assistance of the Santa Clarita Valley’s very own Vic Herstein, here are just some of the planned wine list selections…

Veuve Cliquot Yellow Label
Dom Perignon
Caymus Vineyards Cabernet Sauvignon
Conundrum
Groth Vineyards Cabernet Sauvignon
Jordan Cabernet Sauvignon
Justin Isosceles
Opus One
Mollydooker Shiraz The Boxer
Flowers Chardonnay
Ferrari Carano Fume Blanc
Joseph Phelps Insignia
Chateau Montelena Napa Cabernet and Chardonnay
Seghesio Old Vine Zinfandel
Sonoma Cutrer Chardonnay
Sextant Wheelhouse Night Watch
Ken Brown Pinot Noir
Sea Smoke Pinot Noir
Tobin James Ballistic Zinfandel
Turley Old Vine
Opolo Mountain Zinfandel
Cass Paso Robles Grenache

As I said, the above list is partial and definitely not final, and they are planning to increase the number of selections from Spain, Argentina, and Chile, as they are perfect complements to the Latin American food that will be served along with the classic dishes planned.

There will also be an extensive selection of beers and sparkling wines. [Chef Carolyn has promised me a saber demonstration for the first bottle of sparkling wine I have at Cheers!]

And other good news – For those of you who stopped taking taxis due to the long wait at the end of the evening, Cheers will have an on-call service in place that promises to get you home quickly and safely.

Counting the days…

Michael Perlis provides outsourced controller services to businesses that do not need a full-time controller. He balances this with his interest in wine: reading and writing about it and, of course, drinking it. He is still trying to figure out how to combine these two pursuits. Feel free to contact him about either at mcpfinancial@aol.com or michaelthezinfan@aol.com.

Cravings Quenched! Via Unquenchable by Natalie MacLean

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I read Nat MacLean’s Red, White and Drunk All Over: A Wine-Soaked Journey from Grape to Glass before a brief trip, via cruise ship, to her native Canada.  Chapters like compiled columns – one was working a single night as a sommelier – and I was smitten with her unassuming, easily approachable, style.  When her publicist sent me her latest to review, Unquenchable: A Tipsy Quest for the World’s Best Bargain Wines, I read it, ready with pen and paper in hand.

First of all the book is not just a list of bargain wines from her worldwide travels at all – Nat gives us a taste and more of pinot noir from Niagara, Portugal’s ports (For wine 101ers: real port only comes from Portugal) German riesling, Aussie shiraz, African pinotage, Sicily’s Nero d’avola, Argentinean malbec and rosé from Provence.

And, it’s not just a book about these varieties that she found bargain prices for.  Nat gives us snapshots of the winemakers she meets, what their lives are like, even their animals as well as some fabulous homemade regional food for pairings.

Each chapter is divided by a day of the week, say, Monday in Germany, and ends with insider tips, links to recipes, books and, of course, the wineries best bargain selections.

 

Here are the tidbits I don’t want you to miss, but if you want her wine lists, and more, I highly recommend that you buy the book:

In giving us a mental picture of Aussie winemaker Wolf Blass, Nat writes, “He was one of the first to realize that the winemaker is integral to the marketing of the product, the human face of the wine.”  Made me think of how pivotal Clos Pepe winemaker Wes Hagen has been with his social networking.

A good lesson: “When it’s cold outside drinks wines from warm region, and when it’s warm, go for those cooler climates.”

The word Kabinett, the lightest variety of riesling, she says, “…originally referred to the locked cabinets in which the most valuable wines are cellared.”

After enjoying wine with breakfast one morning, she later writes, “Low-alcohol wines are often your most versatile food-wise because they can go with many lighter dishes we enjoy today without overwhelming their flavors.”

There was a judgment in Montreal akin to the shakeup U.S. had with France!  A ’05 Le Clos Jordanne Claystone Terrace Chardonnay from Niagara bested other wines from Burgundy and California in a blind taste test in 2009.  Now that is one I’d like to try that Nat marked as a Best Value!

The shiraz being farmed in South Africa now encompasses 7 percent of their vineyards – and if you thought Australia was the stronghold, you’re right, but did you know that they got their first vine clippings from S. Africa?  I didn’t.

In Sicily, Nat learns from winemaker Giuseppe Benanti, of Vinicola Benanti, that a person plagued with “cenosilicaphobia” has a “fear of an empty glass”.  I think I’d like that on a T-Shirt to wear to my next wine tasting!

An insider tip from Nat, regarding high priced winemaking regions in Italy over lower priced ones like in Sicily: seek out the lesser known and you will be rewarded.

Did you know that handing port from one person to the next, only to the left, was called “port to port”?  Nat asked winemaker George Thomas David Sandeman, the 7th generation of the family to run the House of Sandeman, if people still pass port this way and he replied, “The decanter still circles clockwise, symbolizing the passing of time.” (That exchange made me want to try “Porto Fizz”, a blend of Sandeman ruby port and sparkling wine, or the Sangria where the sparkling wine is replace with orange juice.)

Before Nat leaves Portugal and travels to Provence, she has an opportunity to taste port from 1893, which she finds both robust and rich.  Later, when others arrive, she angles her body in a way to hide it.  Have to say I’ve been guilty of actions like this, and when the tables are turned and someone else does it, I’m aghast.  Yes, I give you free rein to call me a hypocrite.

And now, finally, we arrive on Sunday in Provence, the final chapter.  I learn that Nat likes a little ice – quickly retrieved – to cool her rosé and she pairs pink food (think salmon) with pink wine.

In closing I’d have to say that I not only learned a lot, but I was thoroughly entertained by Nat’s book.  And, as I’ve read a lot of wine books, I’m always searching for something new.  Nat not only gives me the knowledge, but also makes me thirsty for more wines to try, more winemakers to learn from and more areas to search out.

http://www.NatalieMaclean.com

The Three Aussie + Maryland Report, Courtesy Old Bridge Cellars and Susan Southard, Maryland Taster’s Guild

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Today we have thee wines from Australia and one from Maryland for your virtual tasting.   The Aussie’s came from my contact at Old Bridge Cellars and the Maryland wine came from a more personal connection, Susan Southard, the media maven for the Taster’s Guild of Maryland, brought it with her during a recent visit.

2010 Omrah Unoaked Chardonnay

Plantagenet Wines, Great Southern region of Western Australia

13.5% alcohol

Appearance – In my one ounce tasting pout it was clear to pale green center, heading out to a fine gold edge.

Aroma – Honeysuckle, honeydew melon, buttered toast, kiwi, golden apple, pear, very nice!

Taste – Crisp, smooth and balanced, ripe melon, grassy, lemon, juicy, astringent on mid-palate, many pleasant qualities of a Sauvignon Blanc.

Finish – That mid palate acidity holds on…and on…and on…to a very nice long finish.

2008 Kilikanoon Killerman’s Run Cabernet Sauvignon

South Australia

14.5% alcohol

Appearance – Can you say, “PURPLE”?  Followed by a ruby to tawny edge, completely opaque.

Aroma – Black cherry, plum, both wet and burnt oak, Spanish rice, palest of mint.

Taste – Jammy red and dark fruits followed by palate-drying tannins – skins are almost palatable in a very pleasant way, chewy, dusty, husband called it “a big wine.”

Finish – Lovely long finish.  Looks like I’ve found a new favorite.  I don’t do scores often, but I’d have to give his an 88 – almost 90. (Before this Cab I was only familiar with the Kilikanoon Shiraz.  A favorite of mine that though wasn’t perfect to pair with Indian food, I did, as that is what our local restaurant, Karma, had as the best on their wine list.  With or without food, it’s a great Shiraz.)

2009 d’Arenberg The Stump Jump Shiraz

McLaren Vale, Southern Australia

14% alcohol

Appearance – Purple to ruby at the edge, opaque.

Aroma – Black cherries, black pepper, wet leaves, asparagus, bark.

Taste – The blackest of juicy red fruit pushes up front, dryness only at the mid-palate, black pepper, mouth-coating viscosity, tangy and chewy.

Finish – Mid length on the fruit, yet long on the dry tannins, pleasant.

08 Black Ankle Vineyards, Crumbling Rock, Red Wine

(57% Cabernet Franc, 21% Cabernet Sauvignon, 12% Merlot, 8% Petit Verdot, 1% Malbec and 1% Syrah.)

Frederick County, Maryland

13.8 % alcohol

Appearance –In a one-ounce pour the wine was clear, deep ruby to a lighter edge with gold flecks.  In a full pour the wine was opaque and more of a purple.

Aroma – Right off the bat?  Bright cherry and stems like a Pinot Noir.  Another whiff and I got some bell pepper and rose petals.

Taste – The Pinot Noir notes came through again, with bright fruit, mild tannins, with some astringency that activated my salivary glands.  Susan Southard, my guest from Maryland that brought the wine, found it to have “bright black cherry and blackberry fruit.”

Susan Southard, Eve

Finish – Medium length.

HOME FOR THE HOLIDAY WINES… From Weekend Wine Guy Mike Fraschilla

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I’m of the opinion that Thanksgiving, more so than even 4th of July, is OUR National Holiday Event that bests defines the unique nature of the American Experience.  A few other countries (i.e. Canada) may have national holidays to give thanks, BUT I am not convinced that in those countries Thanksgiving is for them what it has become to the cultural landscape and the psyche of America.  I find it interesting that, while WE are encouraged to give thanks, there seems no clear expectation of to whom or for what we should be giving thanks!   It never seemed clear if the creators of “National Turkey Day” did so with the intention to emphasize either the secular or the religious make up of American society.  So as I’ve pondered that question, the answer became clear to me that Thanksgiving is America’s most religious non-religious holiday…(OR perhaps that should be vice-versa???)

Chef Mike Fraschilla

In any event, what is most important about Thanksgiving is that each of US, NOT our government, really does get to decide the type of holiday Thanksgiving will or will not be for our families!  You can’t be a freedom loving American and not appreciate that!  So with my 2 cents worth now said, lets move on to discuss something quite near and dear to our enjoyment of the Thanksgiving Holidays… That is of course the HOLIDAY WINES!

As Thanksgiving time is fast approaching yet again many of us will once again proclaim: Yay – Happy Happy Joy Joy Thanksgiving is here!  Yep, Thanksgiving, that most difficult of holidays for wine lovers is once again here to challenge and torture us!  Torture because you inevitably will have to endure a family member or friend who insists on telling you that 2-BC is “really fine wine”, AND challenging because selecting good wines to pair for your Turkey Day meal is just not that easy!

To start, just take a moment and look at the “average” family Thanksgiving feast –

Start with a busy salad perhaps overdressed with some type of vinaigrette (and hopefully NOT ranch or thousand island).  Then move on to the feast of a whole roasted turkey (both dark & white meat); accompanied with smashed potatoes loaded with butter & cream; a “family” stuffing laden with butter; rich artery stopping gravy; coma inducing candied marshmallow yams; a cheese filled casserole with either a bit of green beans and/or cauliflower; and a sweet & savory cranberry sauce.  After that gut buster of a meal you’ll hopefully finish off your feast with real whipped cream atop a piece of pumpkin and/or pecan pie… Say what you will, BUT that adds up to one hella-valotta big hot dining mess not just to sit down and eat, but also to successfully pair up with a bevy of decent wines!

So as wine lovers, what are we to do???  After many years of both Turkey Day success and failure I’ll take my moment and offer what I believe are a few sound bits of advice about Thanksgiving (and for that matter Christmas) Wine.  A few guiding principles if you will, that I’ve found to be tried and true for success… Who knows, perhaps I’ll get lucky and help inspire a choice of two or three for you!   These are Holiday Wines that I believe will certainly help yawl enhance your dinner time during that most wonderful of holiday family time WE all know and love as Thanksgiving!  Now, before simply giving you a list of wines you should look to pair with your Holiday Fare; I first want to begin my primer with the following disclaimer –

My list of Wines For The Holidays will not contain any recommendations of…  Big Chardonnays, Cabernets, Merlots, & Shiraz or Syrahs.  These Wines Will NOT Be On MY Must Look For & Buy Holiday Wine Recommendation! Also Expect A Negative for wines like Sargrantino, Algianico, Amarone, Barolo, Barberesco, or Brunello Wines…  Not that any of these are not fantastic wines (THEY ARE) – I just can’t recommend them as IDEAL choices to pair with your Turkey Day Fare!   Disagree if you like, but IMHO, “BIG” wines paired with ponderous amounts of ‘busy” food does neither the wine nor food any good!  So with that said, here’s my thoughts on what I believe will be inspired and delicious choices of wines for pairing to your Thanksgiving Holiday Festivities:

Sparkling Wines:  To be absolutely clear, there is no requirement that a Holiday Sparkler must be Champagne, but it is always a nice step up!  Any Sparkler you select for Turkey Day should however show notes and flavors of fresh apple (for white’s) or red berries (for rose’s).  They should also have nice acidity with a clean zesty finish.  Excessively dry “Extra – Brut” (and also some White Bruts) may not be the best choices among the long list of potential sparklers!  Traditionally you may know that many Sparklers are produced primarily from Chardonnay, Pinot Noir, and/or Pinot Meunier grapes, but notably there are many locations in France, Italy, Germany, Australia, AND the United States, where great sparkling wines are made not only from these grapes, but also using Chenin Blanc (Cremant), Glera (Prosecco), Muscat (Moscato), Riesling (Germany/U.S.), & Shiraz (Australia). Increasingly more people are finding sparklers from these later grapes to be very much in vogue as inspired choices!  It is still surprising that people overlook selecting sparkling wines for Holiday Dining.  In truth it seems a natural choice as they pair so well to so many types of foods!  WE should ALL remember to rethink sparklers as wines that are only appropriate for Weddings & New Years!   A List Of Holiday Sparklers Worth Featuring On Your Holiday Meal Table Might Include –
For Value (Under $20):

Chandon NV Brut Rose (CA), Korbel NV Brut Rose or Sparkling Riesling  (CA); Gloria Ferrer NV Brut & Brut Rose (CA); NV Gruet NV Brut Rose (NM); Cristilano NV Brut & Brut Rose (ESP); Segura Viuda NV Brut Rose (ESP); Domiane St Michelle Brut Rose & Luxe Brut (WA), La Marca, & Jeio NV Prosecco (ITL); Candoni NV Moscato (ITL); Allimant Laugnerr NV Cremant D’Alsace

For A Step Up (Over $20):
08 Flying Goat “Bubbles”, Laetitia NV Brut & Brut Rose, Iron Horse Wedding Cuvee or Brut Rose, Roederoer Estate Brut & Brut Rose, & Domaine Carneros Vintage Brut (CA), Nicolas Feuillatte NV Brut & Brut Rose; Black Chook Sparkling Shiraz (AUS)

For IF Money Is NOT A Concern:
Soter Vintage Brut Rose (OR); Richard Grant Vintage Brut Rose (CA); Tattinger Brut Rose, Ruinart NV Brut & Brut Rose, Hendroit NV Brut. & Moet “Ice” Imperial (FRA); Mollydooker Goosebumps Sparking Shiraz (AUS)

German Austrian & Alsatian Whites: I love when people ask me about these wines during Thanksgiving Season… The rising new found popularity of Sylvaner, Pinot Blanc, Pinot Gris, Gewürztraminer and even more so Riesling all brings a smile to my face.  These wines are often the most commonly uttered request for people wanting “off-beat” varitials to feature on their Thanksgiving Table. Add Austria’s quirky Gruner-Vetliner to that list and you have the makings of some fairly eclectic, but delicious whites to pair with your Holiday Fare.  All are known as great food wines that easily pair to a multitude of styles and flavors of cooking. . Fine examples of these wines should possess some fine floral notes while also showing flavors of delish fruit, minerality, and acidity.  Even better is knowing that many fine examples of these wines made from these same varietals are now produced in countries like Australia, Italy, Slovenia, and the United States…  Here Are A Few Fresh & Lively Wines Sure To Enhance Your Holiday Fare –

For Value (Under $20):

08 or 09 Dr Loosen  “L” & “Blue Slate”, Dr Loosen St M Riesling, Villa Wolf, Kellar “Trocken Qba”  & Monchhof Estate Rieslings (DEU); Trimbach Riesling (FRA); 09 Columbia Crest “Grand Estate” & Hogue Cellars Rieslings (WA); 09 Rancho Sisquoc,  Claiborne & Churchill “Alsatian” Riesling (CA); 08 or 09 Trimbach & Allimant Laugner Pinot Blanc; 09 Carr & J Pinot Gris ( CA); 09 Elk Cove & Kings Estate Pinot Gris (OR); 09 Navarro & Claiborne & Churchhill “Alsatian” Gewürztraminer (CA); 09 or 10 Nigl, Soliner & Weinrieder  Gruner Vetliner (AUT); 09 Racho Sisquoc Sylvaner (CA); 09 Trimbach Sylvaner (FRA)

For A Step Up (Up To $40):

Flying Goat Pinot Gris (CA); Batic Reserve Pinot Gris (SVN); 08 or 09 Trimbach Gewürztraminer (FRA); 09 Pyramid Valley Pinot Gris, Riesling, & Gewürztraminer (NZ)

Rosé: Yes first and foremost, Rosé Wines are most often thought of as summer-BBQ wines!  That does not mean that a crisp fresh Rosé will not pair up to you Thanksgiving Feast.  The number grapes used to make Rosé wines is almost limitless.  Some Americans may still think only of “White Zin” (or “White” Merlot), BUT in throughout the US as in other parts of the word you can find Rosé wines made using Pinot Noir, Syrah, Grenache, Tempranillo, Samgiovese, Malbec, or even Aglianico grapes. No matter what country they’re from, the best Rosé Wines will show great floral notes with subtle flavors of berry or cheery fruit.  Add the plus of a fresh vibrant acidity and you have a whole slew of wines just perfect for the Holiday Meal!  To our benefit there are plenty of fine Rosé wines from throughout the world and with few exceptions most are priced well south of $20 a bottle!  Here Are A Few Rosé’s That Will Bring Vibrancy & Color When Paired To Your Holiday Meal –

For Value (Under $20): 09 Beckman, Carr, Groundworks, Juliette’s “Dazzle”, Ampelos, Ojai, Point Conception, Stolpman, Villa Creek, & Solo Roso (CA); Soter (OR); Whispering Angel, Clos Caillou (FRA); Crios (ARG); Terredora Rosato (ITL)

Beaujolais: If I’ve said it once, I’ll say again till the day I check out… A Cru Beaujolais (NOT the more well known & cheesy Nouveau) is THE best choice for a red wine from Burgundy France to open and enjoy for THIS Holiday.  To often this wonderful region is treated like the proverbial “Red Headed Step- Child” of Burgundy. No the Gamay grape is not Pinot Noir, BUT the Gamay found in Great Beaujolais offers you a combination of beautifully delicious bright cherry fruit and acidity that is not only a spot on choice to pair with your Holiday meal, but also will provide you with a world class Cru Beaujolais at a fraction of the cost as a good DOC Pinot Noir from Burgundy!  Good to exceptional vintages over the last 5 years also means that there is plenty of great wines available… IF you’re willing to Seek, Find, Buy, & Enjoy these wines!  For Those On The Look For A Gem Or Three I Recommend These –

For Value (Under $20): 08 & 09 Michael Rey “Julienas Tres Vielles Vignes Les Paquelets”; Vissoux, Louis Jardot “Beaujolais Villages”, “Morgon”, & “Moulin a Vent”; and 08 & 09 Georges Duboeuf  “Beaujolais Villages” & “Morgon” (FRA)

For A Step (Over $20): 08 or 09 Vissoux Moulin a Vent & Brouilly Pirreux (FRA)

Italian Whites: You say – Too obscure for all but the most committed Wine Geek… Perhaps, but that doesn’t equate to mean that white wines from Italy won’t be inspired choices to pair to your Holiday Fare!  Better yet to know Italian white and red wines are fast developing in the US and other countries.  Why are Italian whites a fine choice… like many things Italian it comes back to the food!  Most Italian cuisine is noted for featuring strong and (certainly in Southern Italy) contrasting flavors.  Many Italian whites will offer flavors that complement Holiday Food and a crisp finish and nice acidity that cuts through and stands up to richly flavored foods…  When discussing Sparkling Wines earlier I already touched upon a few Prosecco recommendations from Italy. So Now Here Are A Few Still Whites From Italy That Are Certain To Bring Smiles & Joy To Your Holiday Dinner Guests –

For Value (Under $20):  08 & 09 Coenebium (ITL); 08 & 09 Damilano “Arneis” (ITL); 08 & 09 Maso Canali and Italo Cescon Pinot Grigio (ITL); 08 & 09 Palmina and Buon Natale Pinot Grigio & Tocai Friulano (CA); 08 & 09 Terredora “Greco di Tufo” & “Falanghina” (ITL)

For A Step Up (Over $20): Songo Duo “By Savannah Samson” (ITL); 08 & 09 La Scolca “Gavi” (ITL); 08 & 09 Livio Felluga  Pinot Grigio & Tocai Friulano (ITL)

Italian Reds: I did mention that I would not be recommending any of the “Noble” Reds from Italy, BUT that did not mean there were NO Italian Reds worth recommending for the Thanksgiving Holiday!  Italian Reds such as Barbera, Dolcetto, Sangiovese, Corvina, and Nero di Avola (and a few light bodied Nebbiolos) are like Italian Whites in that they are often loaded with bright fruit and a food friendly acidity that makes them wonderfully inspired choices to pair with your Holiday Foods!  They are more often seen produced outside of the Italy (US) AND they also come much better priced than the more well know bigger powerful “Noble” Italian red wines of which you may already know…  Look For These Italian Reds To Be A Big Mealtime Hit With You, Your Family, & Friends –

For Value (Under $20):  08 & 09 Coenebium (ITL); 08 & 09 Damilano “Arneis” (ITL); 08 & 09 Maso Canali and Italo Cescon Pinot Grigio (ITL); 08 & 09 Palmina and Buon Natale Pinot Grigio & Tocai Friulano (CA); 08 & 09 Terredora “Greco di Tufo” & “Falanghina” (ITL)

For A Step Up: 07 Antinori “Peppoli”, Felsina, Fontadi, Castella della Paneretta or Nippozanno Chianti Classico & Riservas (ITL); 09 Palmina Nebbiolo (CA); Stolpman “Estate” Sangiovese (CA)

Pinot Noir: Ok so some one is going to say that I must add a Pinot or three to my wish list of Thanksgiving Wines.  Not MY first choice, but ok I understand the idea… An easy drinking fruit forward low tannin red wine with nice acidity… What’s not to like?  With that said, my recommendations will lean more towards “value” than age worthy gems.  I love Thanksgiving, but in my experience opening $50 plus Pinot has been a less than fulfilling experience…  Look For These Price Friendly Pinots To Gracefully Enhance Your Holiday Fare –

For Value (Under $20): 08 & 09 Au Bon Climant, Byron, Bishops Peak (Tally), Sean Minor, A By Acacia, Bishops Peak, Chandon, Cambria, Fluing Goat “Ynot”, Greg Norman, Melville “Vernas”, 3-Saints, Thorne Family, Luli. Paraiso, Migration, & Angeline (CA); 08 & 09 Kings Ridge, Argyle (OR); Vermonte-Paul Hobbs “Ritual” & Kingston Family “Tobiano” (CH); Cooralook (AUS)

For A Step Up (Under $40): 08 & 09 Zotovich Family, Lucia, Loring Wine Co, Rodney Strong Reserve, Jayson, & Richard Grant (CA); 08 & 09 Cristom, Shay, Pennar Ash, Sineann, North Valley-Soter (OR)

Zinfandel: I could not in good conscience write an article about recommending wine for America’s Holiday without including a moment to speak of Zinfandel for those that must enjoy a big red wine during the Holiday. Zin makes the list, more so than Cab, Merlot, Syrah, and other big reds because Zin is simply a food lovers red wine… Great Zins are loaded with rich thick berry fruit and while not overly acidic can have enough muscle to mesh with all the busy flavors you experience during Turkey Day Dining.  While Zin is most associated with the United States, it is actually a European grape – A sibling of Crljenak Kaštelanski in Croatia, and a cousin to Primativo in Italy.  In addition small vintages of excellent Zin have also been produced in Australia, so you should have no problem finding excellent international wines made from “America’s Red Grape!”  It is also worth noting that when winemakers choose to blend Zins, most commonly with grapes like Alicante Bouche, Petite Sirah, Carignane, and/or Mourvedre, the resulting blends gain both power & structure to balance all that great juicy fruit for which Zins are prized.  That’s a fine way to keep your “Big Red” Lovers happy and satisfied throughout your Holiday dinner.  A Few Fine Examples Of America’s Red That You Can Show Off To The Holiday Feasters Include –

For Value (Under $20):
09 Karly “Bucks Ten Point”, Four Vines, Renwood, & Ravenswood OV Zins; 09 Layer Cake & Amano Primativo (ITL); 08 or 09 Bogle OV Zin or Phantom Zin Blend (CA); 08 JRE “Tradition Rouge” Zin Blend (CA)

For A Step (Up To $40):
09 Four Vines “Biker” or “Mavrick” Zins; 08 or 09 Valdez “Rockpile” Zin; 09 Seghiseo Sonoma Co, OV, or Home Ranch Zins (CA) Zin; 09 Owen Roe “Abbot’s Table” Zin Blend (WA); 08 or 09 Orin Swift Saldo Zin or The Prisoner Zin Blend (CA); 08 St Fracis & Gamba “Old Vine” Zins (CA)

For IF Money Is NOT A Concern:
08 or 09 Biale Zins (CA); 08 or 09 Turley Zins (CA), and the 08 or 09 Martinelli “Jackass Hill” Zins (CA); 08 or 09 Ridge “Geyserville” Zin Blend (CA)

In spite of the breath of this piece, I don’t mean it to be A definitive list of go to wines for the Holidays!  There are just so many wines to recommend and so little time give them all their due!!!  BUT, it is a start to show you that the world is full of great wines that are just waiting for you to Seek, Find, Buy, AND Enjoy!!!  My goal is always to encourage you to look beyond the known and discover the many opportunities to pair and enjoy fantastic wines during OUR most American Holiday –  That’s Right… Thanksgiving!

Now here’s wishing you all the best for a happy healthy and sane Thanksgiving Holiday… Remember: “In Vino Veritas” …  Salud!!! : )

Michael Perlis: Visiting Swilly Idle

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Not long after interviewing Stillman Brown [aka Swilly Idle, among other things] on the telephone for my recent article about the opening of the Zeppelin Wine Hangar in Morro Bay, I found myself in his vicinity. I asked him if he would be around if I stopped by, and he said it would actually be a great day for a visit, as the band Meth Leppard was going to be using his tasting room for a photo shoot.

So, I showed up around noon. Stillman and tasting room minion Frank had stepped out to run an errand to pick up the original artwork of the label art of Stillman’s latest release of Death to the Infidel Zinfandel. [That’s not the real name of it, as Zinfandel is not the primary variety, just one of many. But, it sounds good. The real name is just Death to the Infidel. Really. That’s the name.]

We chatted for awhile and I officially became a minion myself, by picking up a dropped nail and offering opinions on the positioning of various pieces of artwork on the tasting room walls.

Then, we got down to tasting. These are the wines I tasted that day, with Stillman’s comments.

2008 Pink Zeppelin Dry Rose, Paso Robles $15
A bone dry blend of Syrah, Grenache, Cinsault, Mourvedre and Tenturier;  medium pink, medium acid, aromas of plum, dry cherry, and floral notes.  Finishes very clean and fairly long for a pink wine.

2006 Red Zeppelin Chardonnay, Santa Barbara $12
Unoaked but very ripe apricot and pineapple, showing maturity at this age, full and almost sweet.  Full and rich, softer acidity, some oxidation.  Alcohol 14.7!  Love or hate.

2007 Red Zeppelin Riesling, Santa Lucia Highlands $20
Ripe green pineapple Riesling with floral and petrol notes, just off-dry (.66% rs) and acidic.  Racy, rather Germanic for a Monterey Riesling!  Long finish with a bit of astringency – white grape tannins?

2007 Stillman Zeppelin Syrah, Bear Valley Vineyard, Monterey $20
Ripe plum and oak with cedar notes and some firm tannins, moderate alcohol and acidity, softens with air.

2009 Stillman Infidel Zeppelin Syrah, Arroyo Seco, Monterey $25
Pepper bomb and black plum, high alcohol (15+) and high acidity as well, some French oak and moderate to light tannins.

2005 Red Zeppelin Syrah, Bear Valley Vineyard, Monterey $25
Ripe red plum, toast and spice and cedar nose, medium acid, very full plum and cherry palate, long finish.  Tannins are very integrated and almost sweet.  Reminiscent of a high-end Aussie Grenache to some?!?

NV Red Zeppelin Vinidiction, Cabernet/Syrah, Monterey and SLO Counties $30
Red plum and black cassis fruit with herbal and cedar notes, medium-soft tannins and acid, black fruit finish.

2007 Red Zeppelin Cabernet Sauvignon, Paso Robles $50
Big complex nose of black fruits, clove and oak, higher acid, rich firm tannic palate of fruits, clove and oak, ripe very long finish.   Mainly Halter Ranch Cabernet with several percent each of Merlot, Syrah, and Petite Sirah.

2009 Stillman Red, Monterey $40
Big plum and black fruits and some pepper from the Petite Sirah and Syrah, fine but denser tannins, high alcohol (15%+) medium acid, somewhat slow to develop.  Massive wine.

2009 Stillman Syrah, Templeton Gap, “Longboard Ambassador” $20 / 375 ml
Very okay ripe nose and palate of black fruits with berry notes from the 22% Zinfandel, almost sweet, medium acid and tannins, medium-high alcohol.  Long finish.

2009 Stillman “Death To The Infidel” Durif, Shiraz, Primitivo (thus, Death To The Infidel) $40
Similar to the Stillman Red but softer and richer, very dark red fruit, some pepper.  Powerful swill.

I don’t have much to add to Stillman’s comments. My favorites of the tastings are in bold italics.

My absolute favorite that day was the 2007 Cabernet Sauvignon, which will probably surprise anyone who reads this who actually knows me. But, it just blew me away.

Well, the clock was ticking and it was time for me to be on my way. Meth Leppard hadn’t yet shown up, but I needed to hit the road. Armed with my purchases, and a poster of “Elvis Died For Your Sins” signed by Stillman, I headed out to my car, despite Stillman telling me that the band would be there soon.

This is what I missed:


Maybe next time. Maybe not.

Michael Perlis provides outsourced controller services to businesses that do not need a full-time controller. He balances this with his interest in wine: reading and writing about it and, of course, drinking it. He is still trying to figure out how to combine these two pursuits. Feel free to contact him about either at mcpfinancial@aol.com or michaelthezinfan@aol.com.

Eve Snakes: The Tasting Panel Magazine’s 5th Annual Tasting Panel Tour, and a Vinturi Travel Aerator! (Featuring a selection of Double Gold Winners from The San Francisco International Wine Competition & The San Francisco World Spirits Competition.)

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Last Thursday, at Waterloo & City in Culver City, I attempted to sample as many double gold wine and spirit winners I could in about an hour.  The time constraint is because I don’t want to deal with the traffic home, and for now, these events occur at lunch and not at the time I want: 10 a.m.

It also prevents me, unlike the tousled haired mid-40ish man next to me, from drinking more than my fair share.  I still wonder how tousled-hair got home…

So, what I can share with you here is which wines and spirits I enjoyed the most, some I was even able to note a simple “wow” or “can you say banana?” If you see these on a wine or bar list – drink them:

Wines

Perrier-Jouet Champagne NV Blasom Rose, Champagne, France

Raza 2001 Torrentes Sweet Sparkling Wine, Famatina Valley, Argentina, BEST IN SHOW SPARKLING & BEST DEMI-SEC  (I sent Dr. Joel Fisher over to try these as I thought they would be great if he could get them at his LA Wine Fest or our Santa Clarita Valley Wine Fest.)

Bota Box 2009 Riesling, California  (Betting this “Box” could be purchased inexpensively, serve it well chilled and enjoy!)

Turk 2009 Gruner Veltliner, Kremstal, Austria.  (If you’ve never had a Gruner – they grow on you.  This one was great.)

Fritz Winery 2009, Russian River Valley BEST CHARDONNAY

Jenner 2009 Pinot Noir, Sonoma Coast

Scheid Vineyards 2008 Pinot Noir Estate, Monterey

Hearst Ranch Winery 2009 Tempranillo, Paso Robles, BEST TEMPRANILLO (And it was!)

Martin Ranch Winery 2009 Malbec, Do Ninas Vineyards, Santa Clara Valley (I grabbed a business card for this one – a really good Malbec.)

Cakebread Cellars, 2008 Merlot, Napa Valley BEST MERLOT

Henson 2008 Syrah, Chalone, California

Bethany Wines, 2005 Shiraz GR10 Reserve, Barossa (I noted that I liked it, and also, for a Shiraz, it was softer than most – pleasantly so.)

Travieso Winery, 2009 Traviesito Red Blend, California

Troublemaker NV Blend 2, Rhone Blend, Paso Robles, BEST RHONE BLEND (I looked at the bottle, it was a Grenache, Syrah, Mourvedre – commonly referred to as a GSM blend – with Petit Sirah.  Very nicely done.)

Feather 2007 Cabernet Sauvignon, Columbia Valley (Yummy.)

Hughes Wellman, 2007 Cabernet Sauvignon, Napa Valley, BEST CABERNET SAUVIGNON

Benziger 2007 Red Bordeaux Blend, Three Blocks, Sonoma Valley

Spirits

Crystal Head Vodka, Newfoundland, Canada (I had never had the opportunity to try this, I liked it, perfect neutral spirit, not too hot.  The whole Dan Aykroyd/Ghost connection thing had turned me off to trying it in the past.)

Mozart Dry – Chocolate Spirit, Austria BEST OTHER SPIRIT  (If you are a dark chocolate fan you have to try this!)

ORO Pisco Italia Mosto Verde, Peru BEST PISCO

Kai Young Coconut Shochu, Vietnam, BEST SHOCHU

Kai Lemongrass Ginger Shochu, Vietnam  (I noted this one with a big “YES!”  Similar to my favorite Ginger Liqueur, Domaine de Canton, this one with added lemon was perfect.  And it was another one I sent Joel Fisher over to try.)

Dulce Vida Anejo Tequila, Jalisco, Mexico

Don Julio Real Extra-Aged Anejo Tequila, Mexico, BEST TEQUILA  (This $350 bottle had everything.  Most people at the tasting were clamoring for it and I tweeted out a photo of the beautiful bottle.  In my 50th of an ounce I could only take the time to note the smoothness, the wood flavor and the staggeringly long finish…)

Hacienda de Chihuahua Plata Sotol, Chihuahua, Mexico (Around this time I was guided by Luis Cota, the Tequila/Agave Ambassador for Gemini Spirits & Wine.  It had been a long time since I had gone through a tequila tasting and Luis proved quite helpful.)

Del Maguey Minero Mezcal, Oaxaca, Mexico  (When I noted a lot of peat, like a Scotch, Luis agreed with me… now I had to turn to get closer to those coming up soon in the tasting.)

The Tyrconnell 10 Year Old Single Malt Irish Whiskey (Madeira Finish)  (This was the one I smelled banana in.  But the taste was traditional, very interesting.)

The Tyrconnell 10 Year Old Single Malt Irish Whiskey (Sherry finish)  (If you like sherry casks – this was very similar to Balvenie Single Malt Scotch for me.)

Redbreast 15 Year Old Irish Whiskey, Ireland (Very smoky)

Connemara Cask Strength Irish Whiskey, Ireland

The Dalmore 18 Year Old Single Malt Scotch, Highlands

Camus Cognac VS Elegance, France

Louis Royer Cognac VSOP Preference, Cognac, France  (Nice and nutty.)

Chateau de Laubade Armagnac 1981, BAS Armagnac, France BEST ARMAGNAC (WOWZA!)

Time to go!  But not before collecting my oh-so-freaking-cool Travel Vinturi Aerator that Tasting Panel had arranged as gifts for all of the attendees.  Joining my ever present corkscrew in my purse, from now on if I get a wine by the glass that isn’t opening up fast enough –  I am set!

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THE SAN FRANCISCO INTERNATIONAL WINE COMPETITION

The San Francisco International Wine Competition is the largest and most prestigious wine competition in the United States. Founded in 1981 by the State of California and privatized in 1999, the SF International Wine Competition is owned and directed by James Beard Award Winner and Editor-in-Chief of The Tasting Panel Magazine, Anthony Dias Blue. It owes its prominence to masterful organization and its outstanding panel of judges.

The San Francisco International Wine Competition took place June 17-10, 2011 at the Hotel Nikko San Francisco. 4184 wines were submitted from 29 countries and 20 states.

For a complete list of Double Gold Winners from the 2011 San Francisco International Wine Competition, click here.

THE SAN FRANCISCO WORLD SPIRITS COMPETITION

The San Francisco World Spirits Competition is the first comprehensive, international spirits judging ever held in the United States on an annual basis.

Celebrating its 11th year of awarding spirits excellence, the 2011 competition took place on March 18-20, 2011 at the Hotel Nikko San Francisco. 1106 different spirits from 61 countries were evaluated by 33 of the finest palates from the spirits industry, including Founder and Executive Director, Anthony Dias Blue; and Director of Judging, Tony Abou-Ganim.

For a complete list of Double Gold winners from the 2011 San Francisco World Spirits Competition, click here.

Information above provided by The Tasting Panel magazine.

Wine Ratings: Wines from my recent wine appreciation class led by The Cellar’s DiMaggio Washington

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Part 1: Old world

09 Domaine de la Quilla, Muscadet de Sèvre-et-Maine Sur Lie – Loire Valley, France

Color – clear, pale yellow.

Aroma – grapefruit, lemon, hints of honeydew.

Taste – high acid, lemon, stainless steel, green apples, nice viscosity.

Finish – mid length.

Conclusion – DiMaggio suggested a pairing of cold seafood salad.  86 Eve pts.

 

08 Domaine Fouassier L’Etourneau, Rosé – Sancerre, Loire Valley, France

Color – clear, pretty peach.

Aroma – strawberry, floral notes, possibly something vegetal like green bell pepper.

Taste – low to medium acidity, floral notes common with French rosé, palest hint of lemon, nice viscosity, slightly tart, dry.

Finish – mid to long.

Conclusion – You guys know I prefer French rosé to American…

 

09 Domaine Laroque (100% Cab Franc) – Bordeaux, France

Color – ruby with a dark edge.

Aroma – mushroom, cherry jam, black pepper.

Taste – dry, medium tannins, nicely developed, balanced fruit.

Conclusion – DiMaggio suggested a grilled steak…

 

08 Poderi Foglia Conca Bianco, Falanghina – Campania, Italy

Color – clear, palest yellow.

Aroma – crisp, pineapple.

Taste – sweet, pale honey, grassy, mild acid, similar to a Sauvignon Blanc.

Finish – short to medium length.

Conclusion – DiMaggio suggested a seafood pairing.  I liked trying a new varietal!

 

07 Tenuta Bichi Borghesi, Chianti Colli Senesi – Chianti, Italy

Color – dark ruby.

Aroma – mushroomy, vegetal, black pepper, with a hint of mint.

Taste – high acid (to go with tomato-based food per DiMaggio), dry, balanced, tannic, dark red cherries.

 

09 Domaine Andre Brunel, Grenache – Vin de Pays du Vaucluse, France

Color – Ruby.

Aroma – ripe/bright cherries, pine, some vegetal notes.

Taste – similar to Beaujolais Nouveau, nice bowl of cherries, with some dryness.

Finish – medium.

 

09 Vina Del Val, Tempranillo – Ribera del Duero, Spain

Color – dark garnet

Aroma – coffee grounds, somewhat vegetal.

Taste – dry, tannic, rich berries, chewy.

Finish – medium length.

 

09 Hugl Weine, Gruner Veltliner – Weinveirtel, Austria

Color – clear, pale hay.

Aroma – green apple, DiMaggio detected white peach.

Taste – acidity throughout, lemon.

Finish – short.

Conclusion – DiMaggio said to ask for his salad from the chef at The Cellar: Mango, kiwi, shrimp, avocado…and I…didn’t want to toss this one out!

 

Part 2: New world

08 Shotfire, Shiraz – Barossa Valley, Australia

Color – dark burgundy, opaque.

Aroma – dark cherry, blueberry, wet wood, pale toast.

Taste – nice tannins, black fruit, dry, smooth, black pepper, blueberry, blackberry.

Finish – medium.

Conclusion – good to drink now, wanted a charcuterie plate, 92 Eve pts.

 

2010 Huia, Sauvignon Blanc – Marlborough region, New Zealand

Color – clear, very light, almost like water.

Aroma – pear, lemon, flinty and, what DiMaggio described as an accepted descriptor of “cat piss”.  (Detecting cat piss isn’t bad by the way, but this sure turned off the class!)

Taste – high acid, strong lemon, unripe apples.

Finish – short.

Conclusion – I needed food to counterbalance the brightness of the wine, but it was pretty darn good alone.

 

08 Santa Carolina Reserva di Familia, Carmenere – Rapel Valley, Chile

Color – dark garnet, opaque.

Aroma – light cherry, dusty, black peppercorns, mushrooms.

Taste – dry, very tannic – which overpowered the fruit that was showing.

Finish – medium finish.

Conclusion – I didn’t love this one, bet it would be better with steak.

 

08 Fleur du Cap, Chenin Blanc – Stellenbosch, S. Africa

Color – clear, pale gold.

Aroma – little bit of butter, flinty, unripe white peaches, stemmy?

Taste – high minerality and acid, nice apple and peach fruit.

Finish – short but nice.

Conclusion – General class consensus, including me, liked.

 

09 Hedges, CMS (cab, merlot, syrah blend) – Columbia Valley, Washington

Color – Clear deep ruby/garnet

Aroma – dirt, berries, stemmy, something vegetal.

Taste – light body, lighter fruits, some cherry, strawberry, nice mouthfeel.

Finish – short.

Conclusion – Good now, drink now, nice with a summer picnic, bought some. 92 Eve pts.

 

07 Patricia Green Cellars, Estate Pinot Noir – Yamhill County, Oregon

Color – clear, pale garnet.

Aroma – bright cherry, stemmy, mint, maybe some bell pepper.

Taste – acidic, tannic, dry, pale fruit.

Finish – short.

Conclusion – Not for me.

 

07 Rombauer Merlot, Carneros, Napa Valley, California

Color – clear, ruby.

Aroma – vegetal, wet wood, nice red berry fruits.

Taste – dry, red berry repeated.

Finish – short.

Conclusion – too light, but it was almost the end of the day, might have had a little palate fatigue.

 

06 Bear Cave Cellars, Syrah – Paso Robles, California

Color – dark plum, opaque.

Aroma – black pepper, pungent fruit, vegetal/mushroomy.

Taste – dry and tannic.

Finish – medium.

Conclusion – Last wine of the day and all I could think was, “Need food!”

This post ran rather long for me, so go to my facebook for the photos if you want more: https://www.facebook.com/profile.php?ref=profile&id=1455706632#!/media/set/?set=a.1930420107618.113910.1455706632  And if you want to take a class with DiMaggio call 661- 799-7979.

Rusty Sly on Grape of the Night: Mourvèdre

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Mourvèdre

The Grape of the Night  for the month of May was fantastic.  Everyone pulled out all of the stops and brought some terrific examples of a very unique wine known as Mourvèdre.  This wine originated in Spain and is also called mataro or monastrell.  It is the principal black grape of the five appellations on Spain’s Southeastern Mediterranean Coast, Almansa, Valencia, Alicante, Jumilla, and Yecla.  Generally, the varietal is blended with Grenache in Spain.  In France, this varietal is primarily found in southern Rhone where it is used in wines such as Chateauneuf-du-Pape.  Until the late 1960s, Mourvèdre was primarily grown in Provence France, where it is the dominant grape in Bandol.  If you want to try a fantastic summer wine, try a Rose from Bandol.  Mourvèdre is the primary grape used and they are light in body and extremely refreshing.  In the Bandol region, the wines produced must use a minimum of 50% Mourvèdre.

Knowing my GOTN group I need to emphasize that Mourvèdre grapes are also used to produce full bodied red wines.  Mourvèdre wines can be very tannic when young, and often demand at least six to eight years of cellaring.  Common aromas and flavors are spices (thyme, clove, cinnamon and black pepper), gamey and blackberry.  Unblended, Mourvèdre wines are deep-colored, quite tannic, somewhat alcoholic, and have generally “spicy” and sometimes, “gamey” aromas when young.   Alcohol ranged from 14.8% to 15.8% ABV.  After acquiring some age, these wines will gain nuance and grace, complementing their underlying savory and musky characteristics.  This was quite noticeable in the 2007 Graves from Paso Robles where the earthiness was well displayed.  In the early 1980s, several Australian wineries followed by the USA popularized various blends of Grenache, Shiraz, and Mataro known as “GSM” wines.

Below are the wines that the group sampled and evaluated:

·         2005 Demetria Couvee Constantine – Santa Ynez Estates, Los Olivos

Aroma – black cherry and spices
Taste – tannins, acids, dark fruits (cherry)
·         2009 Fleur Bleu Mourvèdre – King City, California

Aroma – nothing
Taste – acid, light tobacco, balance of the wine was mixed between group
·         2008 Adelaida Mourvèdre – Paso Robles

Aroma – blueberry, creamy and light floral
Taste – blueberry
·         2007 Graves Mourvèdre Ohana Vineyard – Paso Robles

Aroma – earthy (forest)
Taste –  tobacco at the end
·         2005 Core Mister Moreved Alta Mesa Vineyard – Santa Barbara County

Aroma – blueberry and floral
Taste – blueberry and light tobacco
·         2007 Juan Gil Jumilla Region – Spain

Aroma – baked with blueberries and floral
Taste –  blueberry, light spice and silky tannins
·         2008 Juan Gil Jumilla Region – Spain

Aroma – lighter blueberry than 2007, spice and a little earthiness
Taste – deep blueberry, medium spice, somewhat jammy and firm tannins
·         2007 Minassian Young – Paso Robles

Aroma – light blueberry
Taste – deep blueberry and spice

During our Grape of the Night meeting we sampled wines from various countries as well as different regions.  Each displayed unique differences based on terroir and vinification processes.  The consensus that I seem to receive from the group is that most of the group enjoyed the Mourvèdre wines.  I think that it is a valuable lesson to taste these unusual or less  sought after varietals by themselves (>85%) to truly understand them and what they offer in blends such as GMS or Roses.

I hope everyone enjoyed our tasting and walked away with a better overview and understanding of the Mourvèdre wines.  As always, I want to thank Valencia Wine Company for hosting our group.  Guy Lelarge and the VWC staff as always were there to help make the evening fun, educational and memorable.  This GOTN was well taken care of by Gino of VWC.  Thank you Gino.  I would also like to thank Vic Herstein for pouring and my wife Tracy for writing down the details of our evening.  I also cannot forget my editor for helping me with the GOTN.

The next Grape of the Night we will share and sample Tempranillo wines. Again, the wine must be a single varietal (>85%).   Tempranillo is a black grape widely grown to make full-bodied red wines in its native Spain. It is the main grape used in Rioja where it is often referred to as Spain’s noble grape.  In the last 100 years it has been planted in Mexico, New Zealand, South America, USA, South Africa, Australia, Turkey and Canada. Here is another varietal that is grown in many regions and countries.  The group was fantastic in selecting wines from all over for the Mourvèdre tasting and  I hope this will continue in our future meetings.  This is definitely the best way to broaden ones knowledge on wines.  The next meeting will be at Valencia Wine Company on June 06, 2011 at 7:00PM.  As always I look forward to seeing everyone for GOTN Tempranillo.

Here is a comical write-up by Appellation America to help you remember the characteristics of Mourvèdre:

You’re a brawny red brute. They know you as Mourvedre in the vinous wrestling rings of southern France. In that circus of appellations you step into the ring with an ensemble known as the All-A.O.C Bunch, although next to you, most of this competition is rather feeble. To be sure, you deliver colorful performances, with a rough and rustic edge, leading the thirsty crowds to chant “Animale, Animale, Animale”. For the American circuit a more macho name was required. Over here you became the Mighty Mataro! Initially popular in the crushing rings of Southern Cal’s Cucamonga, your popularity eventually waned. It’s a good thing that you’re thick-skinned. You rolled with the punches and are now making a comeback in the Bay Area, thanks to a group of promoters known as the ‘Rhone Rangers’

Cheers,
Rusty Sly