Monday, December 24, 2012
Monday, December 17, 2012
A Year In Review
It is mid December, and 2012 is rapidly drawing to a close. For me, this is a time for reflection of the previous eleven and a half months. Personally, this year has had its share of struggles and, honestly, has probably been the most difficult year, to date, for me. With all the challenges 2012 brought, however, I have some really fantastic memories, as well.
This year ushered the beginning of the Stay At Home Winos and our first blog post was published in April of 2012. Beth, Lisa and I took a big leap in our lives individually, and as a trio. We took something that was initially a hobby, and brought it to the next level. Sometimes, we were a little out of our respective comfort zones, but during the times where one of us felt a little apprehensive, the others were there to encourage and support. This dynamic is indicative of our friendship. Moreover, we realized individually, and as a group, who represented our biggest fans. Three men who supported and helped us, offered constructive criticism and "researched" with us, as we embarked on our new path. To them, I speak for Beth, Lisa and myself when I say, "thank you!"
For my weekly blog post, I wanted to do a year in review. A "walk down memory lane," if you will. We covered many wine-related topics since mid April. Some blog posts required research and taught us a lot of new, useful information. Some posts were sub-areas in the wine world of which passionate about and some, were simply our own walks down memory lane, where we relived memorable experiences that involved wine.
To Beth and Lisa, I say "Cheers!"
In April we started,
Wow were we green!
We hoped to learn,
New knowledge we would glean!
Beth talked about Rockpile,
A Zinfandel from Cali
And we learned that Rockpile AVA
Was just northwest of Dry Creek Valley!
Mary Jo showed us how not to be shy
And to be honest about what you smell and taste.
Who knew that the smells from your past,
Are upon what your ability to smell wine is based!
In May, Lisa waxed nostalgic,
about her life's journey to becoming a wine snob.
While Beth finally introduced us three,
And discussed what we learn "on the job."
Mary Jo went to Vegas
But her experiences she did share!
While Beth and Lisa's Oregon trip was previewed,
Mary Jo certainly wishes she could have been there!
In June, Beth and Lisa's Oregon trip was covered in great detail,
They enjoyed a "few" great wines.
The more they enjoyed the more they bought!
They probably found it hard to read the signs!
June also helped us learn to pair
Wines and many cheeses!
Beth also shared all our secrets
Of how our wine class ALWAYS pleases!
July started with the laws of wine,
And moved into what sulfites do.
Then the winos had their first big gig!
An outdoor demonstration about BBQ!
We also saw a white from the Verdicchio grape,
That Beth enjoyed in Rome.
And Mary Jo discussed the proper glasses,
That one should drink from at home.
July ended with an in-depth talk
By Lisa about the corkscrew.
Who knew there were so many ways,
To open a bottle that is new.
August discussed white wine,
And Beth recommended three greats!
Beth also talked about serving temps,
But admitted reds are for her, what elates!
Wines' health benefits were touted,
Lisa waxed nostalgic again!
Wine cabinets were brought up,
All the wine from Oregon was in!
In September, washing glasses was the topic,
Who knew soap wasn't good!
Bottle shapes, too many to name,
And why they were different, we finally understood.
Beth introduced us to Carignane,
Bolder than a Zin?
Finally, we learned how to "spit",
Or expectorate, into a bin!
With October, came fall,
And Pinots Lisa hailed!
The Winos second gig was held,
Pork for all was unveiled!
Rioja from Spain, we can't forget,
And Beth talked all about it.
Lisa remembered a trip to Lancaster Vineyard,
And the Pigs and Pinot dinner was a hit!
November came with a knock at the door,
And Mary Jo had a knew toy!
Her beautiful wine cabinet had arrived,
From California to Illinois!
Next barrels were investigated,
And Lisa showed us how-
A barrel can give wine flavors,
Who knew, toast and vanilla, until now!
Thanksgiving was near and Beth remembered,
Grandma Bams and her "Champagne."
Then Mary Jo waxed nostalgic,
And talked about the impression Consilience left on her brain.
December is here and, Champagne again?
This time, the real thing!
Its amazing the details surrounding this drink,
That makes even the shyest people sing!
Last week Beth talked Petite Sirah,
A grape grown in C-A.
But, it was once grown in France and called Durif,
And she highly recommends it with a filet!
So, what a year, is all I can say,
Thank goodness the wine still flows.
I am blessed to be with two good friends,
Together called the Stay At Home Winos!
From grape.com
Cheers to all and Happy Holidays!
Mary Jo
This year ushered the beginning of the Stay At Home Winos and our first blog post was published in April of 2012. Beth, Lisa and I took a big leap in our lives individually, and as a trio. We took something that was initially a hobby, and brought it to the next level. Sometimes, we were a little out of our respective comfort zones, but during the times where one of us felt a little apprehensive, the others were there to encourage and support. This dynamic is indicative of our friendship. Moreover, we realized individually, and as a group, who represented our biggest fans. Three men who supported and helped us, offered constructive criticism and "researched" with us, as we embarked on our new path. To them, I speak for Beth, Lisa and myself when I say, "thank you!"
For my weekly blog post, I wanted to do a year in review. A "walk down memory lane," if you will. We covered many wine-related topics since mid April. Some blog posts required research and taught us a lot of new, useful information. Some posts were sub-areas in the wine world of which passionate about and some, were simply our own walks down memory lane, where we relived memorable experiences that involved wine.
To Beth and Lisa, I say "Cheers!"
In April we started,
Wow were we green!
We hoped to learn,
New knowledge we would glean!
Beth talked about Rockpile,
A Zinfandel from Cali
And we learned that Rockpile AVA
Was just northwest of Dry Creek Valley!
Mary Jo showed us how not to be shy
And to be honest about what you smell and taste.
Who knew that the smells from your past,
Are upon what your ability to smell wine is based!
In May, Lisa waxed nostalgic,
about her life's journey to becoming a wine snob.
While Beth finally introduced us three,
And discussed what we learn "on the job."
Mary Jo went to Vegas
But her experiences she did share!
While Beth and Lisa's Oregon trip was previewed,
Mary Jo certainly wishes she could have been there!
In June, Beth and Lisa's Oregon trip was covered in great detail,
They enjoyed a "few" great wines.
The more they enjoyed the more they bought!
They probably found it hard to read the signs!
June also helped us learn to pair
Wines and many cheeses!
Beth also shared all our secrets
Of how our wine class ALWAYS pleases!
July started with the laws of wine,
And moved into what sulfites do.
Then the winos had their first big gig!
An outdoor demonstration about BBQ!
We also saw a white from the Verdicchio grape,
That Beth enjoyed in Rome.
And Mary Jo discussed the proper glasses,
That one should drink from at home.
July ended with an in-depth talk
By Lisa about the corkscrew.
Who knew there were so many ways,
To open a bottle that is new.
August discussed white wine,
And Beth recommended three greats!
Beth also talked about serving temps,
But admitted reds are for her, what elates!
Wines' health benefits were touted,
Lisa waxed nostalgic again!
Wine cabinets were brought up,
All the wine from Oregon was in!
In September, washing glasses was the topic,
Who knew soap wasn't good!
Bottle shapes, too many to name,
And why they were different, we finally understood.
Beth introduced us to Carignane,
Bolder than a Zin?
Finally, we learned how to "spit",
Or expectorate, into a bin!
With October, came fall,
And Pinots Lisa hailed!
The Winos second gig was held,
Pork for all was unveiled!
Rioja from Spain, we can't forget,
And Beth talked all about it.
Lisa remembered a trip to Lancaster Vineyard,
And the Pigs and Pinot dinner was a hit!
November came with a knock at the door,
And Mary Jo had a knew toy!
Her beautiful wine cabinet had arrived,
From California to Illinois!
Next barrels were investigated,
And Lisa showed us how-
A barrel can give wine flavors,
Who knew, toast and vanilla, until now!
Thanksgiving was near and Beth remembered,
Grandma Bams and her "Champagne."
Then Mary Jo waxed nostalgic,
And talked about the impression Consilience left on her brain.
December is here and, Champagne again?
This time, the real thing!
Its amazing the details surrounding this drink,
That makes even the shyest people sing!
Last week Beth talked Petite Sirah,
A grape grown in C-A.
But, it was once grown in France and called Durif,
And she highly recommends it with a filet!
So, what a year, is all I can say,
Thank goodness the wine still flows.
I am blessed to be with two good friends,
Together called the Stay At Home Winos!
From grape.com
Cheers to all and Happy Holidays!
Mary Jo
Monday, December 10, 2012
What Is Petite Sirah?
One evening
recently I was enjoying a delightful Carmen Petite Sirah from Chili and
realized I didn’t know much about this grape at all. So I decided it was time
to learn more about this grape.
This grape has
grown in California since the late 19th century. The origin of its name is
uncertain, but some believe it got the name Petite Syrah because of the small
grape size and the fact that it otherwise looked similar to the Syrah grape.
This grape often times grew in fields with other varietals and until DNA
testing became available in late 90s its origin was a bit of a mystery. Through
DNA testing, Dr. Carol Meredith of UC Davis was able to establish that most of
the Petite Syrah grown in California was a grape from France named Durif. Durif
is a grape that was developed by Dr. Francois Durif in the 1880s. It is a blend
of Syrah and Peloursin (an ancient French grape) with both grapes originating
from the Rhone region of France. The Durif grape was less susceptible to
mildew, which was a problem for the Syrah grape in France. However, the grape
never became popular in France, and there is little of it left there today. Over
time Petite Sirah was often used as a blending grape. It added density, spice
and color to red blends. Starting in the 1960’s it began being bottled as a stand-alone
varietal. In this country and others there are multiple accepted spellings of
this grape; Petite Sirah, Petite Syrah, Petit Sirah, and Petit Syrah.
What should
you expect when tasting a Petite Sirah? Petite Sirah wine tends to be a big and
bold wine, with a high amount of tannins. The color is distinctive; an inky,
black-purple color. It is known for its big fruit flavors of plum, raspberry,
and blackberries. It is often times described as spicy-don’t be surprised if
you pick up black pepper, smoke or cloves on the nose. Because of the high
tannin content you would want to pair this wine with food that can stand up to
it-like a juicy grilled steak with a high fat content. It also goes well with BBQ
and hamburgers!
As the
production of Petite Sirah continues to grow in this country you will see more
of it on your store shelves. Some names to look for are Stag’s Leap Winery,
Ridge, Bogle, Girard and Concannon. If you haven’t tried a Petite Sirah, give
one a chance soon. Chilly winter nights seem like a perfect time to try this
bold red!
Cheers,
Beth
Wine Word of the Week
Vitis vinifera: The grape species that is used in most countries in the world for winemaking. The major wine grapes that come from this species include: Riesling, Sauvignon Blanc, Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon, Zinfindel, and Syrah.
Monday, December 3, 2012
A Toast to Champagne!
"Tiny bubbles in the wine...." As you read those words does the tune pop into your head from the familiar song? I'm not a regular drinker of Champagne but when celebrations, events or holidays roll around, I do like to enjoy a glass or two. My husband and I toasted our wedding day with Champagne and we've enjoyed a few New Year's Eves with a sip, as well. With the holidays coming up and many parties to attend, Champagne may be offered - so I thought I would read up and learn a little bit more.
First of all, what IS Champagne? We all know it's that bubbly, sparkling drink that we enjoy on New Year's Eve, but Champagne is actually a region in France-the country's northernmost winemaking region-and it's an hour and a half northeast of Paris. The grapes in this region are picked with higher acidity than in most other French regions, which is one of the reasons for it's distinct taste.
The Champagne region is divided into four main areas: Valley of the Marne; Mountain of Reims; Cote Des Blancs; and Cote Des Bar.
Three grapes can be used to produce Champagne:
Pinot Noir: accounts for 38% of all grapes planted
Pinot Meunier: accounts for 35% of all grapes planted
Chardonnay: accounts for 27% of all grapes planted
In France, only sparkling wines that come from the region of Champagne my be called "Champagne". Some American producers have borrowed the name Champagne to put on the label of their sparking wines, however, these cannot and should not be compared with Champagne from France.
Three major types of Champagne:
Non-vintage/multiple vintage: a blend of two or more harvests, 60 to 80 percent base wine
from current harvest and 20 to 40 percent wine from previous vintages. (These will most
likely not have a vintage date since they are blends of various years).
Vintage: from a single vintage
"Prestige" cuvee: from a single vintage with longer aging requirements
There is definitely a price difference between the non-vintage and "prestige" cuvee. Why, do you ask? "Prestige" Champagnes usually meet the following requirements to be designated as such:
* Made from the best grapes of the highest-rated villages
* Made from the first pressing of the grapes
* Spent more time aging in the bottle than non-vintage
* Made only in vintage years
* Made in small quantity, and the demand is high. (Price is dictated largely by supply and
demand)
Another reason the price of French Champagne is so high is the production process, called the Methode Champenoise (Shahm-pen-WAHZ). Following are the steps:
Harvest: usually late September or early October
Pressing the Grapes: Only two pressings of the grapes are permitted. Prestige cuvee
Champagnes are usually made exclusively from the first pressing. The second pressing, call the
taille, is generally blended with the cuvee to make vintage and non-vintage Champagnes.
Fermentation: All Champagnes undergo a first fermentation when the grape juice is converted
into wine (which takes two to three weeks and produces still wines).
Blending: The most important step in Champagne production is the blending of the still wines.
Each of these still wines is made form a single grape variety from a single village of origin. The
winemaker has to make many decisions here. Three of the most important one are:
1. Which grapes to blend--how much Chardonnay, Pinot Noir, and Pinot Meunier?
2. From which vineyards should the grapes come?
3. Which years or vintages should be blended?
Liqueur de Tirage: After the blending process, the winemaker adds Liqueur de Tirage (a
blend of sugar and yeast), which will begin the wine's second fermentation. At this point, the
wine is placed in its permanent bottle with a temporary bottle cap (similar to a beer bottle cap.)
Second Fermentation: During this step carbon dioxide stays in the bottle (thus the bubbles)
and leaves natural sediments. (So how do you get rid of the sediment without losing carbon
dioxide? See next steps).
Aging: The amount of time the wine spends aging on its sediments is one of the most important
factors in determining the quality of the wine.
Riddling: The wine bottles are now placed in A-frame racks, necks down. The remueur, or
riddler, goes through the racks of Champagne bottles and gives each bottle a slight turn while
gradually tipping the bottle farther downward. After 6-8 weeks, the bottle stands almost
completely upside down, with the sediments resting in the neck of the bottle.
Degorgement: The top of the bottle is dipped into a brine solution to freeze it, and then the
temporary bottle cap is removed and out fly the frozen sediments, propelled by the carbon
dioxide.
Dosage: A combination of wine and cane sugar is added to the bottle after degorgement. At
this point, the winemaker can determine whether he wants a sweeter or drier Champagne.
*Brut: dry
*Extra Dry: Semi dry
*Sec: Semisweet
*Demi-sec: Sweet
Recorking: The wine is recorked with a real cork instead of a bottle cap
WOW! With a process like that, no wonder it's so good. Now when I raise a glass of Champagne for a toast, I will really appreciate all the effort that went into the making of it.
Cheers!
Lisa
First of all, what IS Champagne? We all know it's that bubbly, sparkling drink that we enjoy on New Year's Eve, but Champagne is actually a region in France-the country's northernmost winemaking region-and it's an hour and a half northeast of Paris. The grapes in this region are picked with higher acidity than in most other French regions, which is one of the reasons for it's distinct taste.
The Champagne region is divided into four main areas: Valley of the Marne; Mountain of Reims; Cote Des Blancs; and Cote Des Bar.
Three grapes can be used to produce Champagne:
Pinot Noir: accounts for 38% of all grapes planted
Pinot Meunier: accounts for 35% of all grapes planted
Chardonnay: accounts for 27% of all grapes planted
In France, only sparkling wines that come from the region of Champagne my be called "Champagne". Some American producers have borrowed the name Champagne to put on the label of their sparking wines, however, these cannot and should not be compared with Champagne from France.
Three major types of Champagne:
Non-vintage/multiple vintage: a blend of two or more harvests, 60 to 80 percent base wine
from current harvest and 20 to 40 percent wine from previous vintages. (These will most
likely not have a vintage date since they are blends of various years).
Vintage: from a single vintage
"Prestige" cuvee: from a single vintage with longer aging requirements
There is definitely a price difference between the non-vintage and "prestige" cuvee. Why, do you ask? "Prestige" Champagnes usually meet the following requirements to be designated as such:
* Made from the best grapes of the highest-rated villages
* Made from the first pressing of the grapes
* Spent more time aging in the bottle than non-vintage
* Made only in vintage years
* Made in small quantity, and the demand is high. (Price is dictated largely by supply and
demand)
Another reason the price of French Champagne is so high is the production process, called the Methode Champenoise (Shahm-pen-WAHZ). Following are the steps:
Harvest: usually late September or early October
Pressing the Grapes: Only two pressings of the grapes are permitted. Prestige cuvee
Champagnes are usually made exclusively from the first pressing. The second pressing, call the
taille, is generally blended with the cuvee to make vintage and non-vintage Champagnes.
Fermentation: All Champagnes undergo a first fermentation when the grape juice is converted
into wine (which takes two to three weeks and produces still wines).
Blending: The most important step in Champagne production is the blending of the still wines.
Each of these still wines is made form a single grape variety from a single village of origin. The
winemaker has to make many decisions here. Three of the most important one are:
1. Which grapes to blend--how much Chardonnay, Pinot Noir, and Pinot Meunier?
2. From which vineyards should the grapes come?
3. Which years or vintages should be blended?
Liqueur de Tirage: After the blending process, the winemaker adds Liqueur de Tirage (a
blend of sugar and yeast), which will begin the wine's second fermentation. At this point, the
wine is placed in its permanent bottle with a temporary bottle cap (similar to a beer bottle cap.)
Second Fermentation: During this step carbon dioxide stays in the bottle (thus the bubbles)
and leaves natural sediments. (So how do you get rid of the sediment without losing carbon
dioxide? See next steps).
Aging: The amount of time the wine spends aging on its sediments is one of the most important
factors in determining the quality of the wine.
Riddling: The wine bottles are now placed in A-frame racks, necks down. The remueur, or
riddler, goes through the racks of Champagne bottles and gives each bottle a slight turn while
gradually tipping the bottle farther downward. After 6-8 weeks, the bottle stands almost
completely upside down, with the sediments resting in the neck of the bottle.
Degorgement: The top of the bottle is dipped into a brine solution to freeze it, and then the
temporary bottle cap is removed and out fly the frozen sediments, propelled by the carbon
dioxide.
Dosage: A combination of wine and cane sugar is added to the bottle after degorgement. At
this point, the winemaker can determine whether he wants a sweeter or drier Champagne.
*Brut: dry
*Extra Dry: Semi dry
*Sec: Semisweet
*Demi-sec: Sweet
Recorking: The wine is recorked with a real cork instead of a bottle cap
WOW! With a process like that, no wonder it's so good. Now when I raise a glass of Champagne for a toast, I will really appreciate all the effort that went into the making of it.
Cheers!
Lisa
Wine Word of the Week
Remueur: (winemaking) (in the making of sparkling wine, especially champagne) a person engaging in remuage, or the turning of bottles to remove sediment.
Monday, November 26, 2012
A Lasting Impression
Just as hearing a familiar song can bring back a pleasant memory, a special bottle of wine can evoke such a response, as well. While I can say I can associate many pleasant memories with good wine, one bottle, in particular, comes to mind.
A year ago on our fifth anniversary, my Husband and I had the pleasure of dining at a wonderful restaurant called Lucas Park Grille in St. Louis, Missouri (http://www.lucasparkgrille.com/). Lucas Park was renovated in 2004 and offers an excellent menu. They offer lunch, dinner and weekend brunch and is home to everything from sandwiches to flatbreads to seafood. Further, there is a Washington Avenue shuttle to Rams, Cardinals and Blues games, as well as other sporting events and concerts. It was during this special anniversary dinner that I was introduced to a wine that is one of my most favorites, and has become a favorite of every person to whom I suggest it.
As I perused the wine list before dinner, I thought I would try a wine that I had not tasted before. I wanted a red wine, but wanted to try a varietal that I would not typically order. The wine I chose on this evening was a 2007 Consilience Syrah - Santa Barbara County (consiliencewines.com). From the moment I tasted this wine, I loved it. I immediately asked the waiter if Consilience could be found locally and he suggested a local supermarket, Straub's (http://straubs.com), or our local wine store, The Wine Merchant (http://winemerchantltd.com/). I found myself on my iPhone, at the table, googling the wine and trying to find where we could buy it! Luckily, I have a Husband who understands my passion for wine and didn't mind that I was taking a few minutes away from our anniversary dinner to hunt down a bottle of wine. The next day I received a phone call from The Wine Merchant and, while they didn't have any in stock, said they would gladly order it for me.
Consilience is mainly Syrah with a touch of Petite Syrah, Zinfandel and Grenache. It is a medium-bodied wine, with powerful berry flavors, a hint of smokiness and structured tannins with a touch of chocolate. The main vineyard sources for this amazing wine are Rodney Shull and Star Lane Vineyards. Consilience has garnered several well-deserved accolades for this superb wine. It received a Gold Medal at the May 2011 Taster's Guild International, a Bronze Medal at the November 2011 Houston Rodeo and Wine Competition and was a Top 20 Pick in the December 2011 Food & Home Magazine. It definitely received a Gold Star in my wine journal and my fellow Stay At Home Winos agreed.
As I did with my fellow Winos, I have shared this amazing find with everyone I know who enjoys a good bottle of wine. You may recall our blog entry from this past July when the Stay At Home Winos did the wine tasting portion of the area's first Grilling From the Garden. As soon as we knew the menu, we agreed that we had to include Consilience Syrah. It was a huge hit! So many guests had never tasted a Syrah and were a little hesitant, yet curious. Everyone was so glad they tried it and it definitely stole the show. It thrilled me that so many people loved this great wine as much as I do. It is one of the first wines I recommend when someone asks me for a new wine to try.
I have enjoyed many dinners since that night at Lucas Park Grille with Consilience Syrah in my glass. And, while any anniversary dinner with my Husband is memorable, I know he would agree with me that finding this wine added to our enjoyment that evening. There is never a time we are without at least one bottle (and there are usually several) of Consilience in our wine cabinet.
Cheers!
Mary Jo
Wine Word of the Week
A year ago on our fifth anniversary, my Husband and I had the pleasure of dining at a wonderful restaurant called Lucas Park Grille in St. Louis, Missouri (http://www.lucasparkgrille.com/). Lucas Park was renovated in 2004 and offers an excellent menu. They offer lunch, dinner and weekend brunch and is home to everything from sandwiches to flatbreads to seafood. Further, there is a Washington Avenue shuttle to Rams, Cardinals and Blues games, as well as other sporting events and concerts. It was during this special anniversary dinner that I was introduced to a wine that is one of my most favorites, and has become a favorite of every person to whom I suggest it.
As I perused the wine list before dinner, I thought I would try a wine that I had not tasted before. I wanted a red wine, but wanted to try a varietal that I would not typically order. The wine I chose on this evening was a 2007 Consilience Syrah - Santa Barbara County (consiliencewines.com). From the moment I tasted this wine, I loved it. I immediately asked the waiter if Consilience could be found locally and he suggested a local supermarket, Straub's (http://straubs.com), or our local wine store, The Wine Merchant (http://winemerchantltd.com/). I found myself on my iPhone, at the table, googling the wine and trying to find where we could buy it! Luckily, I have a Husband who understands my passion for wine and didn't mind that I was taking a few minutes away from our anniversary dinner to hunt down a bottle of wine. The next day I received a phone call from The Wine Merchant and, while they didn't have any in stock, said they would gladly order it for me.
Consilience is mainly Syrah with a touch of Petite Syrah, Zinfandel and Grenache. It is a medium-bodied wine, with powerful berry flavors, a hint of smokiness and structured tannins with a touch of chocolate. The main vineyard sources for this amazing wine are Rodney Shull and Star Lane Vineyards. Consilience has garnered several well-deserved accolades for this superb wine. It received a Gold Medal at the May 2011 Taster's Guild International, a Bronze Medal at the November 2011 Houston Rodeo and Wine Competition and was a Top 20 Pick in the December 2011 Food & Home Magazine. It definitely received a Gold Star in my wine journal and my fellow Stay At Home Winos agreed.
As I did with my fellow Winos, I have shared this amazing find with everyone I know who enjoys a good bottle of wine. You may recall our blog entry from this past July when the Stay At Home Winos did the wine tasting portion of the area's first Grilling From the Garden. As soon as we knew the menu, we agreed that we had to include Consilience Syrah. It was a huge hit! So many guests had never tasted a Syrah and were a little hesitant, yet curious. Everyone was so glad they tried it and it definitely stole the show. It thrilled me that so many people loved this great wine as much as I do. It is one of the first wines I recommend when someone asks me for a new wine to try.
I have enjoyed many dinners since that night at Lucas Park Grille with Consilience Syrah in my glass. And, while any anniversary dinner with my Husband is memorable, I know he would agree with me that finding this wine added to our enjoyment that evening. There is never a time we are without at least one bottle (and there are usually several) of Consilience in our wine cabinet.
Cheers!
Mary Jo
Wine Word of the Week
Body - the perceived weight of wine in the mouth. Alcohol is the key factor. In more full bodied wines the alcohol content is higher. When determining the body, think of the difference between the feel of skim milk in your mouth verses whole milk. Skim milk has the the feel of a light bodied wine, while whole milk will feel like a full bodied wine, and two percent milk will resemble a medium bodied wine. Another rule of thumb-the darker the wine-the more full bodied.
Monday, November 19, 2012
Memories and Holiday Wine
The holiday
season is upon us…time to start planning for Christmas celebrations and of
course turkey day this Thursday. As I was considering what wine to serve with
our Thanksgiving meal, memories of my first “holiday wine” came back to me.
Growing up
wine wasn’t a regular part of family meals. There were always lots of good,
hearty Mid-Western meals with meat, potatoes and lots of milk to wash it down. The exception was at Christmas, Thanksgiving,
and Easter. That was when my wonderful grandma, Bams, popped open the Asti Spumante!
I even got to have a little taste on these special occasions as a girl. The
wine was served in the kitchen (in her good wine glasses) as she and the other
women were making the mad scramble with last minute preparations. It was always
a fun time to be in the kitchen with Bams, my mom and aunts, stirring gravy,
finishing potatoes, and plating the food. I was the oldest of the grandkids by
a few years so these days made me feel like I was a grown up. Once the food was
ready, everyone was called to the table, grace was said, and dishes were
passed. There was always an empty seat when the meal began. It belonged to Bams
who continued to run back and forth between the kitchen and dining room making
sure bowls were full and everyone had what they needed. All this was done with
her typical smiling face while my uncles teased her. After much insistence from
the rest of family she would sit down herself and enjoy the meal. When the day
came that it was too much for her to host the meal, she always showed up with
her Asti and when the day came that grocery shopping was a chore, my mom took
over the task of buying her wine.
Bams was a
wonderful woman, still missed by us all. Whenever I see a bottle of Asti
Spumante I remember her with a twinkle in her eye and a little ache in my heart
because I still miss her. So my Thanksgiving toast this year is to my dear Bams
– I love you and miss you!
Cheers,
Beth
P.S. I gave my grandma the name Bams when I first began
speaking. I guess that was as close as I could get to Grams or Grandma.
Word of the Week
Spumante- Italian word for a white wine that is fully sparkling (about 90 psi-a lot higher that the pressure in your car tires). Similar to Champagne.
Thursday, November 15, 2012
Wine School-November 13, 2012
Côtes
du Rhône, Syrah, and Garnacha
Wines
Rosenbum Vinters Cuvee Syrah 2008
Color: Purple
Nose: Dusty earthiness with spice and a bit of dark fruit.
Mouth: Bright, tart fruit up front with structured tannins, a spicy finish with a touch of minerality.
Price: $12.99
Conclusion: A great value wine. We loved it with the BBQ pizza. Great for a pizza night date!
Reserve Grand Veneur Cotes du Rhone 2010
Color: Bright, brilliant purple
Nose: Raspberry fruit with a bit of spice
Mouth: Tannins were overwhelming, unbalanced after being opened for an hour and a half.
Price: $18.49
Conclusion: The tannins were a bit overwhelming for us. We decanted after the first tasting but it didn't do much opening up this wine. It was better once we started pairing the wine with food.
Borsao Tres Picos Garnacha 2010
Color: Deep purple
Nose: Smokiness with some pepper
Mouth: Big and bold but tannins are more well balanced
Price: $17.00
Conclusion: Wonderful big bold wine with a great finish. Another great one with the pizza and Chipotle cheese.
Pairings:
Cheese
- Rembrandt Aged Gouda
- Boar's Head Chipotle Gouda
- Manchego
California Pizza Kitchen BBQ Chicken
Chocolate
- Ghirardelli Cabernet Matinee
- Lindt Dark Chili
- Ghirardelli Intense Dark Sea Salt Soiree
Final Thoughts
Lisa: Well, I kept going back and forth on which one was my favorite, but in the end I liked the Garnacha. To me it had the least tannins and was the most balanced. The BBQ chicken pizza paired great with all three wines, however, the Chipotle Gouda was fabulous with all, especially the Garnacha.
Mary Jo: What a wonderful wine class! I could tell these wines had higher alcohol content, though! Ultimately, I believe my favorite was the Rosenblum. My second favorite was the Granancha, with the Grand Veneur as third. The pizza was a delicious pairing! I really enjoyed the chipotle gouda with the wines, as it had a very enjoyable spice and paired well with the spiciness in the wines. The Grand Veneur was better with food, for sure. I agree that the Manchego was too creamy of a cheese for these types of wines. All in all, a great class!!
Beth: I agree with Lisa, the BBQ pizza was great with all three wines. I thought it was especially good with the Rosenblum Syrah. I also think this was my favorite wine of the evening, although the Granacha was a close second. The big, bold fruit of the Granancha really came out when paired with the pizza and the Rembrandt cheese. The one pairing that we all agreed didn't work was the Manchego cheese. It was too creamy for these bold wines.
Wednesday, November 14, 2012
What's in a Barrel
Enjoying a nice glass of wine with my wino friends is always
a fun way to spend an evening. Learning
about new wines and all aspects that go with it is a continuous journey. Not only do we three enjoy drinking wine our
husbands have decided to try making some too. So let the new journey begin!
Lisa and Beth’s husband decided the first try would be a
Pinot Noir which they purchased the juice from California. It is currently bottled and aging in bottles
in our respective “cellars”, aka, our basements.
After completing the bottling of that batch, they decided to try another
varietal and ordered a Cabernet Sauvignon, again from California. However, this wine was going to get some
special treatment! They decided to age
it in a wine barrel. This is where some research began. What oak? What size?
New or used? Too many questions!
Let’s start with a little history lesson. The Egyptians used wooden wine barrels as far back as 2690 BC to transport wines. The reduced occurrences of barrel breakage, as compared to the clay pots the Romans used, eventually saw the wooden barrel overtake its clay counterpart in popularity.
So what exactly is the function of the barrel? Wines that are aged in wooden barrels (called casks) gain a unique character from the wood. It not only gives character to the flavor but also to the aroma. It can also affect the complexity of the wine. Wood barrels allow oxygen to slowly come in contact with the wine. A slow oxidation process is desired to make a high-quality product (wine that oxidizes too fast turns into vinegar). Winemakers place wine in barrels, typically after the fermentation stage, in order to impart subtle flavors into the wine, often noted as vanilla-like. Oak barrels are traditionally used for this process.
There are two main types of oak barrels used to age wines: French oak and American oak. Typically, French oak is harvested from a tree called Sessile oak, from the species Quercus sessilis. The white oak is harvested from closely-managed government-run (formerly shipbuilding)forests in Allier, Limousine, Nevers, Trancais and Vosages. These forests are hundreds of years old. The oak from each of these regions posses characteristics that are unique to that particular area. A barrel from Alliers will impart a slightly different flavor to the wine than a barrel from Nevers. The tightness of the grain (which minimizes the evaporation rate ) also varies among regions. Now I do have to admit, my little tasters are not that sophisticated!
In the United States, white oak (Quercus alba) is harvested from forests in Oregon and 18 mostly eastern states including North Carolina, Virginia, Missouri, Kentucky and Pennsylvania. The forests are privately owned and the oak can vary from year to year because they are not as closely managed as the French forests.
So what are the some of the differences between the two? The French oak releases more tannins, phenols and solids in the wine. These compounds help to give body to the wine as well as astringency. American oak barrels release compounds like oak lactones and vanillin at a higher rate than French oak. This is what gives wines aged in American barrels an “oaky” or “toasty” characteristic.
Now let’s see what this little barrel is going to cost us! American oak barrels are a less expensive alternative to those made from French oak—they retail for around $200 apiece. French oak is more expensive, with barrels costing around $500 apiece.
If it’s the flavor that is important, then the type of barrel a winemaker uses will depend on how he wants the final product to taste, as French oak and American oak have different attributes. Wines aged in French oak generally are viewed as more complex than those aged in American oak. Winemakers will use American oak barrels to create big, bold wines.
With all this information swirling around, a decision had to be made. Now, where to find one? More on-line research led the guys to E. C. Kraus website (eckraus.com). We didn't need a huge full size barrel, so they decided on a 5 gallon hand-crafted French oak barrel. It is made from hand-selected Limousine oak that has been medium toasted to provide velvety aging characteristics which is perfect for our cabernet sauvignon. Below is a picture of our cute little wine barrel. I set a bottle of wine next to it just for size reference, otherwise they all look the same!
Let’s start with a little history lesson. The Egyptians used wooden wine barrels as far back as 2690 BC to transport wines. The reduced occurrences of barrel breakage, as compared to the clay pots the Romans used, eventually saw the wooden barrel overtake its clay counterpart in popularity.
So what exactly is the function of the barrel? Wines that are aged in wooden barrels (called casks) gain a unique character from the wood. It not only gives character to the flavor but also to the aroma. It can also affect the complexity of the wine. Wood barrels allow oxygen to slowly come in contact with the wine. A slow oxidation process is desired to make a high-quality product (wine that oxidizes too fast turns into vinegar). Winemakers place wine in barrels, typically after the fermentation stage, in order to impart subtle flavors into the wine, often noted as vanilla-like. Oak barrels are traditionally used for this process.
There are two main types of oak barrels used to age wines: French oak and American oak. Typically, French oak is harvested from a tree called Sessile oak, from the species Quercus sessilis. The white oak is harvested from closely-managed government-run (formerly shipbuilding)forests in Allier, Limousine, Nevers, Trancais and Vosages. These forests are hundreds of years old. The oak from each of these regions posses characteristics that are unique to that particular area. A barrel from Alliers will impart a slightly different flavor to the wine than a barrel from Nevers. The tightness of the grain (which minimizes the evaporation rate ) also varies among regions. Now I do have to admit, my little tasters are not that sophisticated!
In the United States, white oak (Quercus alba) is harvested from forests in Oregon and 18 mostly eastern states including North Carolina, Virginia, Missouri, Kentucky and Pennsylvania. The forests are privately owned and the oak can vary from year to year because they are not as closely managed as the French forests.
So what are the some of the differences between the two? The French oak releases more tannins, phenols and solids in the wine. These compounds help to give body to the wine as well as astringency. American oak barrels release compounds like oak lactones and vanillin at a higher rate than French oak. This is what gives wines aged in American barrels an “oaky” or “toasty” characteristic.
Now let’s see what this little barrel is going to cost us! American oak barrels are a less expensive alternative to those made from French oak—they retail for around $200 apiece. French oak is more expensive, with barrels costing around $500 apiece.
If it’s the flavor that is important, then the type of barrel a winemaker uses will depend on how he wants the final product to taste, as French oak and American oak have different attributes. Wines aged in French oak generally are viewed as more complex than those aged in American oak. Winemakers will use American oak barrels to create big, bold wines.
With all this information swirling around, a decision had to be made. Now, where to find one? More on-line research led the guys to E. C. Kraus website (eckraus.com). We didn't need a huge full size barrel, so they decided on a 5 gallon hand-crafted French oak barrel. It is made from hand-selected Limousine oak that has been medium toasted to provide velvety aging characteristics which is perfect for our cabernet sauvignon. Below is a picture of our cute little wine barrel. I set a bottle of wine next to it just for size reference, otherwise they all look the same!
Now that the wine is aging, all we have to do is sit back and wait! That's the killer part...
Enjoy!
Lisa
WINE WORD OF THE DAY
Barrel Fermentation: A winemaking technique in which grape juice is fermented in oak barrels in order to integrate the flavors of the wood with those of the grape. The lees, or yeast solids, that remain after fermentation are also thought to impart a softer mouthfeel to the wine.
Monday, November 5, 2012
A Beautiful Way to Store Wine!
I have not been a lifelong wine drinker. In fact, if I were to be honest, I spent the lean years drinking Milwaukee's Best beer and various mixed drinks -- please don't hold that against me. I was introduced to the wine world in my late twenties and really enjoyed it. I didn't start with expensive wines and, frankly, it took until my late thirties to truly enjoy good wine. It was not until I started spending time with Lisa and Beth that I began learning about the history of wine, different varietals and how to really taste wine. I drank A LOT of cheap wine along the way. Some good! Some...not so much.
Mary Jo
My Husband only started enjoying wine when he met me. We have followed the same general path, in that he did not started enjoying better wines until I did. I am happy to say, while he also enjoys specialty beers, he and I share a passion for good wine.
As we started to accumulate more wine in our home, we began to discuss proper storage. We asked ourselves, "did we have enough wine to warrant a wine cabinet?" We also wondered what size we would buy. Did we want under cabinet wine storage or did we want to invest in something more? We discussed this with our Stay At Home Wino friends, as well as others. Ultimately, we decided, if we were going to buy anything, it would be a piece of furniture. It would be something that could move with us, if necessary and something that was large enough that we wouldn't one day say, "I wish we had more space in our wine cabinet!"
We began our search on various web sites that sold larger, free-standing wine cabinets. Beth's husband provided great information as to what we should look for when purchasing such a large item. While there are several companies that sell cabinets, we chose Mr. Wine Cabinet (mrwinecabinet.com). Mr. Wine Cabinet has a wonderful web site, complete with many cabinets to choose from, wine storage tips and testimonials. I was very happy with the selection offered.
I sent an email with some general questions to John McCabe (john@mrwinecabinet.com). I was so impressed with the prompt response and the comprehensive information he sent. He truly went above and beyond in answering my questions and was extremely kind. I can honestly say that this was true even after the ultimate purchase was made. He kept in touch and continued to answer questions until the minute the cabinet arrived at our door. While I have not had any questions since delivery, I know that if I emailed him, he would answer immediately. This type of customer service is impressive and, honestly, rare in today's day and age.
My Husband and I chose the Riviera Window Wine Cabinet. This cabinet can be made holding 200 bottles up to 600 bottles. We chose the 400 bottle cabinet with a cherry stain, lights, locks and casters. There were several choices of stains available and the lights, locks and casters were options, as well. All the information about the cabinet was contained on the web site, including how long it would take to make and deliver and how much it would cost to deliver. There were truly no surprises.
The cabinets at Mr. Wine Cabinet use a single temperature zone approach. When I inquired about a dual zone approach for different varietals, John said they didn't recommend a dual zone approach as wine aging temperature is the same for red and white wines. Dual zone approaches are used in stores due to high turnover of wine. But since (most) households don't have that type of turnover, it isn't necessary to store at different temperatures. John has a large wine collection and uses the single temperature approach for his wines. He says that if he wants a white a little cooler than 55 degrees (the cabinet's temperature) he simply puts it in the refrigerator for a short time before drinking. The cabinet is also humidity controlled.
The cabinet took exactly the amount of time John said and it arrived and was put into place by the delivery service. It was even more beautiful than I expected! It looks amazing and is exactly what we ordered. The only problem is -- we thought we had a lot of wine until we put it in the cabinet. It made us realize how much more wine we need! I won't have any issue with resolving this "problem".
The purchase of this gorgeous addition to our home was seamless from beginning to delivery. I am so happy to recommend Mr. Wine Cabinet to anyone looking to purchase a wine storage cabinet. I am confident that John will answer any questions you have and that you will be thrilled with your purchase.
Mr. Wine Cabinet
mrwinecabinet.com
john@mrwinecabinet.com
(650) 269-6342
Cheers!
Wine Word of the Week
Frizzante: A wine that is slightly fizzy, though less fizzy than a sparkling wine like champagne. Proseccos from Veneto are an example of a wine with frizzante.
Monday, October 29, 2012
Pigs and Pinot
The weather has definitely taken on a
chill. The season for backyard BBQ’s has passed. So the Winos and their husbands
needed to move dinner inside and we were looking for a twist on a traditional
dinner party. My husband and I had read about an annual event in Healdsburg,
CA, called “Pigs and Pinot” which is held at Hotel Healdsburg and Charlie
Palmer’s Dry Creek Kitchen. It looks and sounds like an awesome event that also
raises money for charity events, but we all live 2,000 miles away. Lucky for
us, Wino Lisa’s husband is a fantastic cook and is a wiz with his backyard pit.
So it seemed only logical that we invite some wine loving friends over and try
our “Pigs and Pinot”.
We invited our friends to all bring a
bottle of their favorite Pinot for a blind tasting to begin the evening, and
what a treat that was. We had wine from California, Oregon, and New Zealand.
The
lineup was:
·
Craggy
Range Single Vineyard, Martinborough, New Zealand 2009
·
Talley Vineyards,
Arroyo Grande Valley, California 2009
·
MacPhail
Frattey Shams Vineyard, Healdsburg, California 2009
·
Winderlea
Estate, Dundee Hills, Oregon 2007
·
Sequana Santa
Lucia Highlander, California 2009
·
Domaine
Drouhin, Willamette Valley Oregon 2008
·
Papapietro-Perry
Nunes Vineyard, Russian River Valley, California 2009
My husband, Mike, was the Master of
Ceremonies for the blind tasting. We all received a scorecard, a blue chip for
our first place vote, a red chip for a second place vote, and a white chip for
our third place choice. Appetizers were passed during the tasting, pig inspired
of course, including water chestnuts wrapped in bacon and drizzled with Maple
syrup and Asian pork skewers with Portabella mushrooms. Both were a great match
for the Pinots! As we tasted we wrote our impressions on a tasting card spending
about five to ten minutes on each wine. After tasting all seven wines, we picked
a first, second, and third place winner and awarded the wines accordingly. A
first place vote was worth 3 points, a second place vote was 2 points, and a
third place vote received one point. All agreed it was tough picking winners
because we enjoyed all of the wines, but the Grand Champion was the Sequana
Santa Lucia Highlander.
Next it was on to dinner! Bart prepared
the majority of the meal in his pit outside and it was all delicious. We enjoyed
Pork Brozol in tomato sauce (a chef Bart creation), homemade smoked sausage, baby back ribs, and
chopped pork shoulder with a choice of Carolina sauce or a Texas Red Sauce. On
the side there was a cold green bean salad, Dutch oven potatoes, baked squash
with cheese and breadcrumbs, and a tomato, cucumber, mozzarella salad with
Balsamic dressing, and a homemade flatbread with Parmesan cheese. We enjoyed a
lovely Meiomi Pinot Noir with dinner. If you had room for dessert there was
Blue Bell ice cream with Papaya and a chocolate covered bacon stake.
Great wine, delicious food and wonderful
friends-it doesn’t get any better than that! So grab a few friends, a nice
bottle of wine and enjoy.
Cheers,
Beth
Tuesday, October 23, 2012
A Wine Trip to Remember
With the autumn chill in the air, the other night my husband and I decided to grill some steaks for dinner before it becomes too chilly outside. With that in mind, we obviously needed a good Cabernet Sauvignon to enjoy with them. So heading down to our "wine cellar", i.e. the basement, I searched through our inventory and found the perfect wine-a 2007 Lancaster Estate Cabernet Sauvignon. What an excellent choice! This wine is intense with dark fruit, blackberry, and white pepper with hints of chocolate. The red plum and rose aromas compliment finely textured tannins while the earthy finish round out the toast and complexity.
Founded in 1995, Lancaster Estate is a family owned winery, dedicated to crafting wines that are estate grown, bottled and produced. Situated on 53 hillside acres at the southern tip of the Alexander Valley (CA), near the confluence of the Knights Valley and Chalk Hill appellations, this location enjoys the warm climate, depleted soils, and rugged hillsides uniquely suited to Bordeaux varieties. This particular vintage consists of: 80% Cabernet Sauvignon, 9% Malbec, 9% Merlot, 1% Cabernet Franc, and 1% Petit Verdot.
Enjoying this wine brought back memories of the time we spent at the winery in June 2011. Beth and her husband, along with me and my husband stayed in the Creekside Home just across the street from the Lancaster Estate Vineyard. This two bedroom-two bath home with a full kitchen was the perfect place for us to stay. Since my husband enjoys cooking, we found a nearby grocery store to shop and stock up on supplies so that we could enjoy the local wineries during the day and bring "home" a nice bottle of wine to enjoy with the home cooked evening meal. The guys even enjoyed the putting green in the back yard!
Along with the wonderful location, Lancaster Estates had a wonderful wine tour and tasting. We experienced a thoughtfully paired wine and cheese tasting in the wine cave that sits deep inside No Name Hill. Following a tour of the vineyards and production facility we enjoyed artisan cheeses selected by the winemaker to highlight four of the wines during our seated tasting in the wine cave. The atmosphere was fantastic with the wine bottles lining the walls of the "cave room" where we sat.
Staying in this location was the perfect choice since it was located between Napa and Sonoma Valleys. If you are ever in the area, don't forget to stop by Lancaster Estates! If you can't stay, at least enjoy their wines :).
Cheers!
Lisa
Founded in 1995, Lancaster Estate is a family owned winery, dedicated to crafting wines that are estate grown, bottled and produced. Situated on 53 hillside acres at the southern tip of the Alexander Valley (CA), near the confluence of the Knights Valley and Chalk Hill appellations, this location enjoys the warm climate, depleted soils, and rugged hillsides uniquely suited to Bordeaux varieties. This particular vintage consists of: 80% Cabernet Sauvignon, 9% Malbec, 9% Merlot, 1% Cabernet Franc, and 1% Petit Verdot.
Enjoying this wine brought back memories of the time we spent at the winery in June 2011. Beth and her husband, along with me and my husband stayed in the Creekside Home just across the street from the Lancaster Estate Vineyard. This two bedroom-two bath home with a full kitchen was the perfect place for us to stay. Since my husband enjoys cooking, we found a nearby grocery store to shop and stock up on supplies so that we could enjoy the local wineries during the day and bring "home" a nice bottle of wine to enjoy with the home cooked evening meal. The guys even enjoyed the putting green in the back yard!
Along with the wonderful location, Lancaster Estates had a wonderful wine tour and tasting. We experienced a thoughtfully paired wine and cheese tasting in the wine cave that sits deep inside No Name Hill. Following a tour of the vineyards and production facility we enjoyed artisan cheeses selected by the winemaker to highlight four of the wines during our seated tasting in the wine cave. The atmosphere was fantastic with the wine bottles lining the walls of the "cave room" where we sat.
Staying in this location was the perfect choice since it was located between Napa and Sonoma Valleys. If you are ever in the area, don't forget to stop by Lancaster Estates! If you can't stay, at least enjoy their wines :).
Cheers!
Lisa
Wine Word of the Week
Acescence: Wine with a sharp, sweet-and-sour tang can be described as having acescence. The acescence characteristics frequently recalls a vinegary smell.
Friday, October 19, 2012
Wine School, October 16, 2011
Wines
Brachetto d' Acqui
Color: Ruby
Nose: Strawberry, syrupy, sweet
Mouth: Strawberry, syrupy, sweet, not enough frissante to offset syrupy flavor
Price: $13.99
Conclusion: This wine was quite sweet with less fizz than I expected and hoped for. However, for individuals who enjoy sweeter wine, this Brachetto is likely right up their alley! On the nose and palate, there is strong strawberry notes.
Nivasco Piemonte Brachetto
Color: Light ruby red
Nose: Rose, fresh,
Mouth: Long finish, sweet, but less so than first, crisp, tart finish on back of tongue, more dry than first, more fizz.
Price: $15.99
Conclusion: This was a sweet wine, but with just enough fizz to offset the sweetness just the perfect amount. This wine paired well with sweeter cheeses and chocolate. On the nose, this wine is freshly aromatic with floral notes. On the palate, it has a long finish with sweet notes, but tartness and fizz allowing it to pair well with sweeter cheeses and chocolate.
Sottimano - Mate
Color: Brilliant garnet
Nose: Anise, earthy, violet/floral
Mouth: Tart finish, bitterness on the middle of tongue
Price: $19.99
Conclusion: This wine was the driest of the three and was a great food wine. It paired well with several of the cheeses and was quite enjoyable. On the nose are floral, earthy notes with hints of anise. On the palate, there is a bitterness with a tart finish, but pairs well with food.
Pairings
Cheeses
Manchego
Boursin with pepper
Midnight Moon goat cheese
Cambozola with honey
Chocolates
Dark chocolate
Chocolate truffles
Dark chocolate covered wine grapes
Crackers
Water crackers
Final Thoughts
Beth: My taste buds were a bit off with this class, but I can definitely see the Nivasco Brachetto pairing nicely with a dessert. As is the case with Italian wines, they were great paired with food, although the Brachetto d' Acqui was too sweet for my taste buds. In the end, I still prefer Tuscan Chiantis as my choice for Italian reds!
Lisa: So why did we go out of our comfort zone? I sampled the Sottomano at Fezziwig's and had never had a dry Brachetto before and was intrigued. Knowing that most Brachettos are sweet and bubbly, I thought why not compare. Since the class, I am STILL a dry wine drinker! As for the two sweet wines, you need to try the Cambozola with honey on a water cracker. Paired with the sweetness of the wine, they compliment each other. The chocolate pairings with all the wines were definitely winners too.
Mary Jo: My favorite wine of the three was the Sottimano. This is not surprising since it is the closest of the three to a dry red wine - my favorite. This is a great food wine and paired well with the Manchego, Boursin and goat cheeses. My second favorite was the Nivasco with which had just enough fizz to offset the super sweet taste. The Nivasco was delicious with the Cambozola and honey and paired well with the truffles. Unfortunately, for my palate, I could not get into the Brachetto D'Acqui. It was very sweet, with less fizz than the Nivasco, thus not offsetting that sweet taste. While these three wines were out of our comfort zones, I could definitely see a time and place and how individuals could enjoy these wines very much!
Brachetto d' Acqui
Color: Ruby
Nose: Strawberry, syrupy, sweet
Mouth: Strawberry, syrupy, sweet, not enough frissante to offset syrupy flavor
Price: $13.99
Conclusion: This wine was quite sweet with less fizz than I expected and hoped for. However, for individuals who enjoy sweeter wine, this Brachetto is likely right up their alley! On the nose and palate, there is strong strawberry notes.
Nivasco Piemonte Brachetto
Color: Light ruby red
Nose: Rose, fresh,
Mouth: Long finish, sweet, but less so than first, crisp, tart finish on back of tongue, more dry than first, more fizz.
Price: $15.99
Conclusion: This was a sweet wine, but with just enough fizz to offset the sweetness just the perfect amount. This wine paired well with sweeter cheeses and chocolate. On the nose, this wine is freshly aromatic with floral notes. On the palate, it has a long finish with sweet notes, but tartness and fizz allowing it to pair well with sweeter cheeses and chocolate.
Sottimano - Mate
Color: Brilliant garnet
Nose: Anise, earthy, violet/floral
Mouth: Tart finish, bitterness on the middle of tongue
Price: $19.99
Conclusion: This wine was the driest of the three and was a great food wine. It paired well with several of the cheeses and was quite enjoyable. On the nose are floral, earthy notes with hints of anise. On the palate, there is a bitterness with a tart finish, but pairs well with food.
Pairings
Cheeses
Manchego
Boursin with pepper
Midnight Moon goat cheese
Cambozola with honey
Chocolates
Dark chocolate
Chocolate truffles
Dark chocolate covered wine grapes
Crackers
Water crackers
Final Thoughts
Beth: My taste buds were a bit off with this class, but I can definitely see the Nivasco Brachetto pairing nicely with a dessert. As is the case with Italian wines, they were great paired with food, although the Brachetto d' Acqui was too sweet for my taste buds. In the end, I still prefer Tuscan Chiantis as my choice for Italian reds!
Lisa: So why did we go out of our comfort zone? I sampled the Sottomano at Fezziwig's and had never had a dry Brachetto before and was intrigued. Knowing that most Brachettos are sweet and bubbly, I thought why not compare. Since the class, I am STILL a dry wine drinker! As for the two sweet wines, you need to try the Cambozola with honey on a water cracker. Paired with the sweetness of the wine, they compliment each other. The chocolate pairings with all the wines were definitely winners too.
Mary Jo: My favorite wine of the three was the Sottimano. This is not surprising since it is the closest of the three to a dry red wine - my favorite. This is a great food wine and paired well with the Manchego, Boursin and goat cheeses. My second favorite was the Nivasco with which had just enough fizz to offset the super sweet taste. The Nivasco was delicious with the Cambozola and honey and paired well with the truffles. Unfortunately, for my palate, I could not get into the Brachetto D'Acqui. It was very sweet, with less fizz than the Nivasco, thus not offsetting that sweet taste. While these three wines were out of our comfort zones, I could definitely see a time and place and how individuals could enjoy these wines very much!
Sunday, October 14, 2012
Porktastic Dinner!
The Stay At Home Winos were fortunate to participate in the "Devine Swine Grilling Event" last Friday evening, sponsored by the O'Fallon Parks and Recreation Department! It was a beautiful cool evening in the park where Chef Brian Taborski and his Sous Chef Brady grilled a fantastic menu and the Winos paired the dishes with three great wines for about 30 guests. The food was generously donated by various vendors, as was the Chefs' and Stay At Home Winos' time. The Regency and Hilton Garden Inn offered a wonderful wait staff as well as the serving items.
There are few people who don't enjoy pork in some form or fashion. Until Friday evening, I had no idea how many different ways pork can be served, not to mention prepared on a grill! Further, I was pleasantly surprised at how so many diverse wines crossed traditional lines to pair with each dish!
Chefs Brian and Brady demonstrated grilling techniques to the guests and fielded questions about such things as proper grilling temperatures and the reasons wet wood chips are used when grilling. Participants were able to put the information to the test when they grilled their own maple glazed, pecan wood wrapped pork tenderloin medallions. While the Chefs imparted their knowledge, a suckling pig "Norman" was being prepared in another area.
The following was the delicious menu:
Butternut squash soup with cinnamon creme fraiche
Maple glazed pecan wood wrapped pork tenderloin medallion
Pecan wood smoked apple and cherry stuffed pork loin
Roasted honey glazed root vegetables (red and gold beets, turnips, parsnips, carrots)
Sweet potato and chorizo hash (very spicy!)
Cherry Clafouti (Almost like a soufflé)
The Stay At Home Winos were able to taste the meal in advance and picked three delicious wines to pair with the menu. The following are the three wines:
Chateau St. Michelle Gewürztraminer - ($14.99) - A fan favorite, the Gewurztraminer is an
enjoyable wine with an exuberant fruit and clove spice. This is a lush style of Gewurztraminer with
a lot of floral character, yet it still maintains the grape’s natural crisp character. Try this with Thai
food or any cuisine with a little “bite” to it. Serving temperature: 45 to 50 degrees.
Cloudline Pinot Noir ($14.48) - On the nose, there is an immediate burst of bright, fresh red fruits,
including strawberry and raspberry, followed by an earthy quality. On the palate, the wine has fine
texture, soft tannins, good acidity and a strong core of fruit. It is a wine that offers immediate
pleasure, on its own, or better yet,in the company of a delicious meal. Serving temperature: 58 to 63
degrees.
Cline Ancient Vine Zinfandel ($14.99) - To taste the depth and complexity of flavor of an ancient
vine grape just before it is harvested is to understand why the wine made from them is so special.
Ancient Vines Zinfandel has flavors of dark berries, coffee and chocolate with great vanilla oak
character and a long lingering finish. This wine has it roots in the Cline family’s 80 to 100-year old
vines in Oakley. From these historic holdings the wine has grown to include grapes sourced from
California’s finest zinfandel regions. Serving temperature: 60 to 67 degrees.
The Gewürztraminer definitely stole the show, as guests truly saw how this wine with the "hard to pronounce name" really paired well with the pork and spicy food. Having said that, the Pinot Noir and Zinfandel were thoroughly enjoyed by everyone, as well.
We are so excited when we are able to help people who enjoy wine break out of their shells and try wines they would not normally try. We Winos have made it our own mission to try wines that fall outside of our norm. We find there are so many preconceived notions about types of wines and people don't realize how much is out there! For example, most guests were used to "white zinfandel" and were pleasantly surprised to try the Ancient Vine Zinfandel by Cline Cellars.
Overall, it was a glorious evening of fine food, fine wine, and fine folks! This was the second such event the O'Fallon Parks and Recreation Department has offered and I can speak for the Stay At Home Winos when I say how much we are looking forward to the next event!
Cheers!
Mary Jo
There are few people who don't enjoy pork in some form or fashion. Until Friday evening, I had no idea how many different ways pork can be served, not to mention prepared on a grill! Further, I was pleasantly surprised at how so many diverse wines crossed traditional lines to pair with each dish!
Chefs Brian and Brady demonstrated grilling techniques to the guests and fielded questions about such things as proper grilling temperatures and the reasons wet wood chips are used when grilling. Participants were able to put the information to the test when they grilled their own maple glazed, pecan wood wrapped pork tenderloin medallions. While the Chefs imparted their knowledge, a suckling pig "Norman" was being prepared in another area.
The following was the delicious menu:
Butternut squash soup with cinnamon creme fraiche
Maple glazed pecan wood wrapped pork tenderloin medallion
Pecan wood smoked apple and cherry stuffed pork loin
Roasted honey glazed root vegetables (red and gold beets, turnips, parsnips, carrots)
Sweet potato and chorizo hash (very spicy!)
Cherry Clafouti (Almost like a soufflé)
The Stay At Home Winos were able to taste the meal in advance and picked three delicious wines to pair with the menu. The following are the three wines:
Chateau St. Michelle Gewürztraminer - ($14.99) - A fan favorite, the Gewurztraminer is an
enjoyable wine with an exuberant fruit and clove spice. This is a lush style of Gewurztraminer with
a lot of floral character, yet it still maintains the grape’s natural crisp character. Try this with Thai
food or any cuisine with a little “bite” to it. Serving temperature: 45 to 50 degrees.
Cloudline Pinot Noir ($14.48) - On the nose, there is an immediate burst of bright, fresh red fruits,
including strawberry and raspberry, followed by an earthy quality. On the palate, the wine has fine
texture, soft tannins, good acidity and a strong core of fruit. It is a wine that offers immediate
pleasure, on its own, or better yet,in the company of a delicious meal. Serving temperature: 58 to 63
degrees.
Cline Ancient Vine Zinfandel ($14.99) - To taste the depth and complexity of flavor of an ancient
vine grape just before it is harvested is to understand why the wine made from them is so special.
Ancient Vines Zinfandel has flavors of dark berries, coffee and chocolate with great vanilla oak
character and a long lingering finish. This wine has it roots in the Cline family’s 80 to 100-year old
vines in Oakley. From these historic holdings the wine has grown to include grapes sourced from
California’s finest zinfandel regions. Serving temperature: 60 to 67 degrees.
The Gewürztraminer definitely stole the show, as guests truly saw how this wine with the "hard to pronounce name" really paired well with the pork and spicy food. Having said that, the Pinot Noir and Zinfandel were thoroughly enjoyed by everyone, as well.
We are so excited when we are able to help people who enjoy wine break out of their shells and try wines they would not normally try. We Winos have made it our own mission to try wines that fall outside of our norm. We find there are so many preconceived notions about types of wines and people don't realize how much is out there! For example, most guests were used to "white zinfandel" and were pleasantly surprised to try the Ancient Vine Zinfandel by Cline Cellars.
Overall, it was a glorious evening of fine food, fine wine, and fine folks! This was the second such event the O'Fallon Parks and Recreation Department has offered and I can speak for the Stay At Home Winos when I say how much we are looking forward to the next event!
Cheers!
Mary Jo
Wine Word of the Week
Yield: a measurement of a vineyard's production. In general lower yields are associated with a higher quality wine. Ancient Vine Zinfandel wines generally have a lower yield than a newer Zinfandel vineyard.
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