Happy Hallo-wine!!

BOO!  No need to be scared this Halloween.  Enjoy a little wine while handing out the candy!  So first, we must all dress appropriately.

 

 

For handing out the candy I chose this one.

But for those living in my neighborhood, you are welcome to wear this one and join your little ones when they come to the door.

Now that we have our "costumes", all you need is the perfect Halloween themed glass.  This is one of my favorites, but there many more out there to choose from.

 

 

 

 Now, what to put in it?

 

 

 

 

 

 

 

 

So I started to do a little shopping to see what fun wines were out there that were Halloween themed.  Since World Market is near by I stopped in to see what they had and found that their Halloween wines were 20% off.  Here are a few:

 

Poizin Dry Creek Zinfandel is a Zin lover's dream!  It's bursting with concentrated raspberry, dark cherry, spiced mocha and super ripe plum flavors, making this a wine to die for!  The one found in the cute wooden casket is the Reserve.

                                       

 

Trick and Treat are made exclusivley for World Market each year.  These two are cellared and bottled by Treat Cellars, Healdsburg, California.  Trick California Red Wine is made of Merlot and Zinfandel.  While Treat California White Wine is a blend of Pinot Blanc and Riesling.



 

 The Moselland Black Cat Riesling is floral, fresh and very drinkable and is a classic example of a German Riesling.  Even the cat shaped bottle is fun! 

I also compared several on-line sources and found MANY other wines that fit the Halloween theme.  I decided I had better list some of the favorite or most popular wines or my blog would last forever.

One wine I found in several places (including World Market) is one that I have had other times of the year which is Bogle's Phantom.This blend is made of Zinfandel, Petite Sirah and Mourvedre.This ruby red spectre entices with rich blackberry and briary boysenberry.  Provocative dark fruits envelop the nose and palate, leaving the essence of flavors brought forth by the grapes during winemaking. Black cherry and anise abound, leading to a sturdy finish of black pepper, pipe tobacco and spicy oak.

 

 

I've covered a Zin, a couple of red blends, a white blend and a Riesling, but if you're looking for a Cabernet, here are a couple:

  

 The Diving Rod 2010 Alexander Valley Cabernet Sauvignon has aromas of ripe black fruits and flavors of blackberry and luscious fruit notes developing into spicy black cherry  and hints of cured meats and black tea.

 

Spellbound Cabernet Sauvignon showcases lush texture and bold dark fruit flavors with a slight hint of oak and spice. Cedar and tobacco aromas complement integrated lively tannins and fill out your palate, allowing the wine to be consumed on its own or with your favorite food. 


If you're looking for a Merlot here are a couple to choose from:

The Velvet Devil Merlot from Washington State of Charles Smith Wines has aromas of dark cherries, cedar, pipe tobacco. Anise, stone and cherry blossoms are on the palate.



Vampire Merlot is from Vampire Vineyards located at the southern end of the Central Coast's Paso Robles viticultural district. It is smooth and medium-bodied with black cherry aroma, and hints of herbal spices.










Last but not least a Pinot Noir! This Dracula Pinot Noir is a rich and concentrated wine with raspberry, dark cherry, and pomegranate flavors.  This wine highlights the incredible nuances  and flavors obtainable from the pinot noir grapes grown in the Santa Maria Valley.

 

 Now with all these choices of wines to serve the witches and warlocks (i.e. parents), it's time to turn on the spooky music and great your Trick or Treaters!

 

 

 

 

 





Cheers!

Lisa







Wine School-Everyday Piedmont Wines, October 17, 2013

Theme: 
The Piedmont region of Italy is known for its delicious Barolos and Barbarescos, but these grand wines come with an equally grand price. So what do the Piedmontese drink with their everyday meals? That was the question I had when I began planning for this class. Turns out they have some wonderful wines that are meant to be enjoyed young, and pair wonderfully with pastas, roasted meats, and hearty stews. Beth

The Wines:
Allessandro Veglio 2011 Barbera d’Alba

• Color: Purple
• Nose:  Pepper and berries on the nose with a touch of sweetness. As the wine opens up toastiness is present.
• Mouth:  Bright, acidic wine with tartness on the finish. A bit young but opens up when paired with food.
• Price:  $16-Wine Merchant, Clayton, MO

Paolo Conterno 2011 Dolcetto d’Alba

• Color:  Purple
• Nose:  Definitely the softest nose of the three wines with hints of floral.
• Mouth:  Very bright, the lightest body of the three wines, but less tart than the first wine.
• Price:  $15-Wine Merchant, Clayton, MO

Vietti 2010 Nebbiolo

• Color:  Red brick in color with a hint of brown
• Nose:  Tar, chocolate and vanilla on the nose.
• Mouth:  Definitely the most tannic of the wines with more body.
• Price:  $24-The Wine and Cheese Place, Clayton, MO

Overall Conclusion:  We all agreed that these three wines were enjoyable and definitely meant to be paired with food. It was amazing how well the bruschetta paired with all three of the wines, even the bolder Nebbiolo. In fact, Lisa and Beth loved them with everything on the menu, while Mary Jo didn’t enjoy them as much with the dark chocolate and the bread dipped in oil. These wines are perfect for the upcoming colder months when paired with hearty stews and pasta dishes!

The Pairings:

• Bosina Cheese:  This cheese paired well with all three wines, but we enjoyed it the most with the Nebbiolo. It really cut the acid in the Barbera, while the fruit in the Dolcetto just popped when paired with this cheese.
• Fontina Cheese:  Great cheese-it really opened the Barbera and added an amazing richness to the wine. It was also darn good with the Nebbiolo and had a wonderful, smooth finish with the Dolcetto.
• English Cheddar:  Another hit! If we had to rank the wines with this cheese, we enjoyed it best with the Dolcetto-we really liked how the cheese played with the finish of the wine. A close second and third were the Barbera and Nebbiolo.
• Tomato Bruschetta:  Wow! This dish paired well with all three wines, but especially the Barbera and Dolcetto. The acid of the tomatoes were a match for these acidic wines.
• Crusty Bread w/Tuscan Herb Dipping Oil:  As mentioned before, Mary Jo was not a fan of this pairing, Lisa and Beth thought it was fine, especially with the Nebbiolo.
• Linguini w/Meatballs and Marinara Sauce:  An awesome pairing with all three wine! This dish brought out the earthiness of the Dolcetto wine, and it was awesome with the Barbera.
• Lindt 70% Smooth Dark Chocolate:  Beth and Lisa loved this chocolate paired with the the Barbera and the Dolcetto. It really let the fruit shine through in both the Dolcetto and Barbera.
• Lindt Touch of Sea Salt Dark Chocolate: We loved this with the Nebbiolo. It also was a nice match with the Dolcetto and Barbera.

Conclusion:
Beth:  I love Italian food. There is no getting around it! Usually I drink a Chianti Classico with the wonderful foods of Italy, and on a good night, a nice Barolo. So it was wonderful to find these every day Piedmont reds that I would be happy to serve to my dinner guests. They all paired very well with the foods, elevating both the wines and the food. The Barbera and Dolcetto I would not recommend for sipping alone, but definitely enjoy them with my next stew on an upcoming cold winter night!
Lisa:  With Fall finally here, it's nice to get back to some cool weather reds!  As a matter of fact when I tasted the first wine of the night, the Barbera, it actually felt warm going down, just soothing the soul :).  As a sipper alone, finding a favorite wasn't easy. I may have gravitated to the Nebbiolo just because it had aged a little longer.  However, all three were best with food. For me, I think each cheese had a different favorite wine.  With the Bosina cheese, I favored the Nebbiolo; the Fontina cheese was best with the Barbera; and the English cheddar with the Dolcetto. Now I wouldn't turn any combination down! Anything tomato based was a hit! Tomato Bruschetta -YUMMY- all three. Biggest hit of the night for me was the meatball with red sauce-delicious with all but favored the Barbera. Last but not least, I can never turn down chocolate with wine and these were all winners!  Thanks, Beth, for a delicious class!
Mary Jo:  I am always excited for wine school, but especially when we are tasting red wines!  Like my fellow Winos, I love Italian food and love pairing great wines with my dishes!  I found all three cheeses to be very nice with these wines!  I felt the Bosina really reduced the acidity of the Barbera d'Alba, the Fontina went well with all three wines and the English Cheddar was especially nice with the Dolcetto d'Alba.  I found the bruschetta to be really good with the Barbera and the meatballs to be really good with the Nebbiolo and the Barbera.  I agree with Beth that these wines are not ones I would open to sip after dinner, but truly the Italians mean for their wines to be enjoyed with food!  I will definitely pick up a few of these wines to have with upcoming meals!!!  Thanks, Beth, wonderful as always!

Wine School–Bordeaux Reds, September 24, 2013

Theme:

This was our first "premium" wine class.  We decided to taste higher priced wines every third wine class, in order to expand our repertoire.  We love finding great value wines, but, in order to truly be able to discuss a broad range of wines, we decided that increasing our budget every so often, would be better for our readers (and for us!)  So, I thought red Bordeaux wines would be the perfect fit for our inaugural premium wine class.

The Wines:

Château Teyssier Saint Emilion Grand Cru 2009

• Color:  Purple with a hint of brown.
• Nose:  The earthiness is quite apparent on the nose, like wet, fallen leaves. A bit of cassis as it opens up.
• Mouth:  The tannins really pop in this wine. Definitely more acidity in this wine verses California Cabs that we are familiar with drinking. Wine was a bit young and tight. Would recommend opening well in advance and decanting. Definitely a wine better enjoyed with food.
• Price $38

 Château Tauzinat L’Hermitage 2009

• Color:  Brick red with brown undertones
• Nose:  Another earthy nose with tobacco and a hint of pepper. There is a lot going on with this nose!
• Mouth:  Pepper on the long finish with more subtle tannins than the first wine. The body is a bit lighter as well.
• Price:  $39.99

Château Brown 2009

• Color:  Deep, inky purple
• Nose:  More fruit on this nose with definite dark berries. Not as much earthiness, but a smokiness definitely present.
• Mouth:  Full mouth with acidity on a long finish. Definitely the most red fruit on the palate of the evening.
• Price: $40.00

Overall conclusion:  We all really enjoyed the wines this evening. It was difficult to pick an overall favorite, but we all agree we enjoyed the wine much more when paired with the food. Definitely wines that benefit from opening early and decanting.

The Pairings:

Cheeses

• Camembert:  This was an excellent pairing with all three of the wines. It really opened up the first wine and tempered the tannins. Fruit flavors of the wines really came through with this pairing. The favorite cheese and wine pairing of the evening!
• Triple Cream:  This cheese paired best with the Tauzinat wine and was quite enjoyable! Again the fruit of the wine shone through when paired with the first two wines. This cheese only missed the mark for us with Château Brown.
• Havarti Dill: We all love this cheese and were hesitant to see how this pairing worked out. It went well with the Château Teyssier but had difficulty standing up to the next two wines.
• Cranberry and Brie Phyllo Wraps:  We all found this pairing to be delicious when paired with the first two wines of the evening. The cranberries and wine compliment each other nicely. Mary Jo enjoyed the wraps with the third wine as well, although Lisa and Beth were not as impressed with the pairing.

Main Course

• Beef Stew with Wine Reduction:  As expected, a very nice match. It really “popped” the fruit in the Château Tauzinat. Would make a great winter meal!

Chocolates

• Chocolate Covered Raspberries:  Excellent pairing with the first two wines, and not bad with the Château Brown.
• Lindt 70% Dark Chocolate:  Best chocolate pairing of the evening. We all loved this match with all three wines!

Conclusion:

Beth: Thanks Mary Jo for another great class. We haven’t explored French wines much, so this Bordeaux class was a great way to expand our knowledge of the region. I enjoyed all three of the wines and can’t possibly pick a favorite. The best surprise for me of the evening was the Camembert paired with these wines. This is not a favorite cheese of mine, I tend to enjoy hard cheeses better, but the cheese completely changed for me when paired with all three wines! I may be a fan of Camembert before you know it. Thanks Mary Jo for wonderful food, wine, and friendship!
Lisa:  Enjoying really nice wine is always fun with friends!  And French wines are very different from one to the other.  Picking a favorite was a little tough because they are so different.  However, I may have leaned toward the Chateau Brown, possibly for the reason the Camembert was best with that one and the dark chocolate really brought out the fruit in it too.  The stew was definitly a winner with all three!  Can't wait for the next "premium" wine class.
Mary Jo:  I thought the idea of the premium wine class worked out really well!  The host (me for this class) still did all the pairing, education and wine picks, but we shared the cost of the wine - allowing us to increase our budget.  All three wines were delicious, and were each better with different pairings.  I, like Beth, am unable to pick a favorite.  I really enjoyed the Camembert with each of the wines , it really opened up the wines and tempered the tannins.  I felt the stew was really great with each, as well, really causing the flavor to "pop" with the Chateau Tauzinat L'Hermitage.  The Havarti Dill, as much as I love this cheese, was just okay with the wines.  This was a really interesting class and it was nice to explore the French wines!  As always, great friends, great food, great wine!

Winos of the Bus!

This past Saturday we had the pleasure of hosting a wine tasting for a group of Rotarian spouses attending a conference at Four Points Sheraton in Fairview Heights, IL. Sounds like a fun way to spend a beautiful, sunny fall afternoon, right? The twist! It was on a big, yellow school bus! No we weren’t off to tour wineries-we were off to visit two wonderful venues that the Rotary has helped make a reality!


We began the first tasting in the parking lot of the Four Points thinking it would be wise to pour the wine before the bus began moving. Our first wine was Joel Gott 2011 Unoaked Chardonnay, a favorite wine of the Stay at Home Winos. We paired it with Cabot Extra Sharp Cheddar, graciously donated to the Rotary for this event. This wine was a surprise to some who have only experienced the oaky version of this varietal. Once everyone was served the bus took off to our first stop, the future home of Miracle League Field of Fairview Heights. As much as everyone was enjoying this lovely, fresh wine with aromas of apple and melon, the real star of the show was the field being built and the woman who has helped make it a reality, Rotarian Brenda Wagner. This field was built so that children and adults with special needs have a place that is safe for them to play baseball and kickball. There will be no need to worry about a walker or wheelchair getting stuck in the mud or a baseball base at this field. The surface of the field will be completely artificial with specialized coloring in the surface to indicate the bases, infield and outfield. Thanks to private donations including a large donation from Mike Matheny’s Catch 22 Foundation and fundraising, this field will be a reality very soon. To find out more about this field and the organization behind it, please visit their website at www.miracleleagueplaysball.com. As much as everyone enjoyed the wine, we would have to agree the star of this stop was the Miracle Field!


Next we were off to Rock Springs Park in O’Fallon, IL, but before we began that journey we poured the second wine of the day, Columbia Crest H3 2011 Cabernet. This medium bodied red wine has soft tannins with dark berry fruit and a hint of spiciness. This lovely red wine was paired with Cabot’s Seriously-Sharp Cheddar. A short drive to the park gave everyone a chance to enjoy their wine and cheese before a walking tour of what the park has to offer. With the trees just beginning to turn color it was a lovely day to visit the Dog Park and see the log cabin that have benefitted form the work of the Rotary. When our little group arrived back from the their jaunt in the park, we had the next pairing ready! This was a bit of an unusual pairing, the last cheese donated by Cabot was their Horseradish Cheddar. Our first thought was this would be great with a nice cold beer, but this was a wine tasting! We quickly decided the best wine to pair with this spicy cheese would be Chateau Ste. Michelle 2011 Gewürztraminer. Fruit and clove pop out of this wine, but it is still has a lovely crispness that was quite refreshing on this fall day, and it definitely stood up to this cheese with a bite. The wine and cheese were both a hit! Unfortunately all good things must come to an end, so the big yellow bus headed back to the Four Points.
 


A big thank you to Kelly Young from Rotary for inviting us to share our love of wine on this special tour. It is heartening to see the fruits of the labor of this organization. But as we find time and time again, the absolute best part is the wonderfully generous people we continue to meet on our wine journey!

Cheers,
Beth

A Discussion of Cork Taint

Scene:  You are at a nice restaurant, one with an amazing wine list and delicious food to match!  Your sommelier or waiter brings out the bottle of wine you have carefully chosen, he shows you the bottle, uncorks, and pours you a taste.  Your swirl, then take a long sniff - anticipating the aromas.  Instead, you notice something is off.  Is it just not how you thought it would smell?  Will the taste be better?  Or, is something more at play here?  How do you know when your wine isn't just bad, it's B-A-D, as in something is wrong with it.

Image courtesy of My Grape Escape.ie

You may have seen wines referred to as "corked" or having "cork taint".  Cork taint is defined by Ken's Wine Guide (http://www.kenswineguide.com) as referring to a set of undesirable smells or tastes found in a bottle of wine, especially spoilage that can only be detected after bottling, aging and opening. Though modern studies have shown that other factors can also be responsible for taint – including wooden barrels, storage conditions and the transportation of corks and wine – the cork is normally considered to be responsible, and a wine found to be tainted on opening is said to be "corked".  

Cork taint can be caused by 2,4,6-Trichloroanisole, or TCA.  TCA is a chemical that is harmless, yet found everywhere and gives wine a musty flavor at low levels.  TCA most frequently comes from the cork or through the cork, but can also come from airborne molds, contaminated winery or bottling equipment or chlorine-based compounds in wineries or wine cellars.  TCA, however, is not the only cause of spoiled wine.  Several bacteria and molds, as well as oxidation due to plastic stoppers can cause wine to be bad.

Image courtesy of Wikipedia

Interestingly, this issue has caused a divide between cork growers on one side and producers of synthetic or screw top (Stelvin closure) on the other side.  However, Screw caps and synthetic corks can be prone to another aroma taint: sulphidisation, which arises from the reduced oxygen supply which concentrates sulphurous smells arising from universal preservatives.  Heald, Claire, BBC News Magazine (January 17, 2007).

Image courtesy of http://usaherald.com/uncorked-cork-vs-screw-cap-matter/

How do you recognize cork taint?  Wines that are "corked" can smell moldy or musty like cardboard or damp cement or wet newspapers.  At lower levels, TCA can remove a wine's flavors making the wine taste dull.  There are no acceptable levels of TCA in wines.  If multiple vintages of a cellar's wine have this issue, it can be a cellar-wide, or systemic, taint.  Other causes of cork taint include anti-fungal treatments, flame-retardant paints and moldy cellars.  

In the grand scheme of things, taking into account how many bottles of wine are produced and distributed, the percentages and likelihood of cork taint is low.  However, if you are in a restaurant and that is your thoughtfully chosen, expensive bottle of wine, statistics are of no consequence.  If you, or someone in your party feels that your wine has cork taint, the best course of action would be to begin by asking the waiter or sommelier's advice.  Typically, if your server has any wine experience, they will replace the bottle with a new one.  Obviously, it is likely not the restaurant's fault, and, thus, it is best handled in a kind and respectful manner.

Cheers!

Mary Jo