Wine School Washington Reds, November 11, 2014

Theme:  I decided since we had not had Washington wines for a while, to do a blind Washington Cabernet Sauvignon tasting with a blend thrown in for comparison.  Washington wines are so delicious, we really enjoyed all three!

The Wines

J. Bookwalter Foreshadow 2009

• Color:  Deep purple
• Nose:  Aromatic with fruit, mocha, and allspice
• Mouth:  Dry, medium-bodied wine with smooth, round tannins. A nicely balanced wine with raspberry and spice on the finish. Mouth not as fruity as the nose would indicate.
• Price:  $28
• Rating:  4 out of 5

Chateau Ste. Michelle, Canoe Ridge Estate 2010 Cabernet

• Color:  Deep purple
• Nose:  Youthful aromatic with definite aromas of vegetable and green pepper and a bit of mustiness. Very inviting aromas that we couldn't wait to taste!
• Mouth:  Medium bodied with tannins a bit softer than the first wine. Fruitier on the mouth than expected with mineral notes on the finish. A nicely complex wine with a long finish.

• Price:  $28
• Rating:  4 out of 5

Efeste Final Columbia Valley 2009 Cabernet

• Color:  Deep purple
• Nose:  Youthful nose with pepper, vegetative notes and oak
• Mouth:  Medium-bodied wine with good balance. We liked the mouth better than the nose. Nice fruit, cassis with a medium finish.
• Price:  $28
• Rating:  4 out of 5

The Pairings

Irish Cheddar:  Very nice pairing. The wine definitely enhanced the cheese. Our favorite cheese pairing of the night!

Cheddar:  Nice pairing-especially with Chateau Ste. Michelle.

Gorgonzola:  The cheese and wine really fought with the first wine, but we enjoyed better with Chateau Ste. Michelle.

Roast with Carrots:  Great pairing! Was especially delish with Chateau Ste. Michelle and Efeste.

Dark Chocolate:  Wonderful with Chateau Ste. Michelle! We also enjoyed with the J. Bookwalter.

Conclusions

Beth:  Mary Jo thanks for a great class. Let's just say the roast was delicious and the wines were a treat as well. Very difficult to come up with a favorite for the evening - they were all enjoyable. If I have to choose a favorite I will go with the Chateau Ste. Michelle, but as I said, I enjoyed all of the wines. It was fun to challenge ourselves and pick out the wine that was closer to a red blend than a traditional Cabernet. As always-the company was my favorite!

Lisa:  I always love it when we do a little blind tasting!  And getting right was fun too :).  I kept going back and forth on which was my favorite overall because they each paired best with different foods. It seems lately I have really been enjoying blends, so I think I'll have to go with the Foreshadow (loved it with the Irish cheddar too!).  My very close second was the Chateau Ste Michelle which was "OMG" with the dark chocolate.  All they were ALL delicious with the roast!  Yummy night-thanks Mary Jo!

Mary Jo:  I thought it was interesting that we were able to pick the blend.  It is always good to compare different types of wine, because it challenges you to be able to pick out the different aromas and tastes that make each wine their own.  My favorite was the Chateau Ste. Michelle, but each wine had their own wonderful attributes.  I will agree with Lisa in that the Foreshadow was amazing with the Irish cheddar.  The Gorgonzola cheese really overpowered the Foreshadow, but was a bit better with the Chateau Ste. Michelle.  Overall, a wonderful evening with my Winos!!!

Monday Night Wine Tasting!

What a fun way to start the week by enjoying a wine tasting! Beth and her husband Mike and I headed over to The Wine & Cheese Place in Clayton, MO to enjoy some wines from Elk Cove Vineyards.  You may remember us mentioning Elk Cove from our trip to Willamette Valley in Oregon back in 2012.  At least this time we didn't have to travel so far.  This was Todd Stewart's first trip to St Louis and we are glad he was able to bring these wonderful wines.

We started with the 2013 Elk Cove Pinot Gris- with some pineapple on the nose and peach and pear on the palette, it had a wonderful lingering finish.

Next was the 2011 Elk Cove Riesling- nice and dry with aromas of honeysuckle and anise with stone fruit and citrus on the palette and a clean finish.

Moving on to 2012 Elk Cove Willamette Valley Pinot Noir- deep cherry red with raspberry and red cherry on the nose and on the palette was dark cherries, raspberries, plums and baking spices.  Elements of pepper, coffee,  and chocolate balance the intense fruit flavors while soft tannins lend structure and a lengthy finish.

Next, we enjoyed the 2012 Elk Cove 5 Mountains Pinot Noir- with more earthiness on the nose, this deep red wine opens with wild blackberry and a savory spice with black fruit tannins on the finish.

One more Pinot- 2012 Elk Cove Roosevelt Vineyard Pinot Noir- Elk Cove's top rated Pinot Noir made from their best vineyard block--Roosevelt.  Dark blackberry pie and cocoa on the nose, with huge fruit on the palette (dark plum, black raspberry) and hints of tobacco and chocolate.

Finally.... The 2010 Elk Cove Ultima Riesling- Elk Cove's definition of dessert; opulence in a bottle! The Ultima is comprised of each vintage of a selection of aromatic varietals consisting of a proprietary blend. While Riesling supplies the weight of this wine with fresh pair, apricot and honey notes, the supplemental varietals add beautiful delicate aromatics.  A wonderful end to a delicious wine tasting!

After loading up our purchases, we headed down the road to dinner at Sasha's Wine Bar on Demun, also in Clayton.  There we chose a 2010 Roija from Sierra Catabria Crianza.  It paired deliciously with the classic Margharita Pizza and the Pesto Pizza.

What a way to start the week!

Cheers,
Lisa

What Is In a Box?

     
Have you ever been at a large gathering and all they have to serve is box wine? Do you think to yourself, "Will I like the taste of wine from a box?" I'll admit to having that thought myself so I decided to have a "non-scientific" blind tasting of box wines. I found the results to be quite interesting.

The Experiment

Question:  With the increase in the number of boxed wines available, has the quality improved?

To begin my experiment I purchased three boxes of Chardonnay: Wine Cube (Target), Black Box, and Bota Box. In addition I bought a bottle of Wheelhouse 2011 Chardonnay. Next, I needed some test subjects. It was easy to find volunteers at a recent neighborhood Bunco evening. Each participant was given a tasting sheet to record their thoughts and opinions as they sampled each wine. My tasters knew they were sampling  boxed wines and were asked to comment on the nose, flavor intensity, and asked to answer the question, "Would you purchase this wine for yourself or a party?" They also rated the wine on a five point scale.

The Results

• The favorite wine according to my tasters was Wine Cube Chardonnay from Target. The 3 Liter box(Equivalent to 4 - 750 ml bottles) retails for under $20. Everyone agreed this wine was approachable with a nice nose. Would they purchase this wine for a party? All agreed it would be a nice party wine - even those tasters that aren't typically Chardonnay drinkers.

• Second place goes to Black Box Chardonnay. This 3 Liter box is readily available for just under $25 a box. All agreed this wine would be a good party wine, but felt it fell a little flat compared to the Wine Cube.

• Third place - not a box at all -Wheelhouse Chardonnay purchased at World Market for $14.99 a bottle (that would be $59.96 for 3 L). Oak flavors were definitely present in this wine. The ladies were split on their opinions of this wine. This may have had been affected by the fact that a couple of the ladies are not normally Chardonnay drinkers and are not fans of the oak that was present.

• And finally Bota Box was the least favorite wine of the evening.although a handful of tasters agreed they enjoyed it enough to purchase this wine for themselves and a party. A 3 Liter box of this wine is available for under $25.

As I said in the beginning, this was just a sampling of tasters for a unscientific taste test. The lesson I learned: as more choices  appear in the stores, the quality is also growing. The packaging is so efficient for large groups and the shelf life of an opened box, up to four weeks, can't be beat. There is a time and place for these wines.......and in the future, who knows.

Cheers,
Beth

An Airport Wine Bar? Who Knew?! Guest Blog Post by Wino-In-Training - Kim S.

First, let me say that I am not a professional wino, more of a wino-in-training.  I feel confident enough to offer assistance to those I find standing in the midst of a wine section, looking around with a slightly panicked expression. I have even been called a wine snob after being told that a restaurant's wine selection consisted of "red" and "white."  Uh, ok, I'll have a beer. 

During a recent trip, I found myself at the Columbus, Ohio airport.  It was about 6:50pm, and I was looking for somewhere to grab a drink and maybe some sustenance before my flight.  If they had plugs to charge my iPhone and iPad, even better.  I like to do a lap before committing to a location, just in case there are better offerings than Chili's To Go or a bag of chips at the newsstand.  As I was dragging my luggage down the concourse, I saw a sign with the familiar shape of a wine bottle.  As I got closer, I was wine barrels topped with bottles of what appeared to be decent wines.  It was a beacon to this weary traveler, beckoning me to sample the wares. But was this just a mirage in the airport desert?  Were they playing a cruel game, pulling me in with a siren song of delicious offerings, only to dash my hopes on the rocky cliffs of cheap house wine?  

A glance at the menu gave me hope that this was indeed a place that knew what it was doing.  I found a spot at the bar, plugged in my electronics, and gave the menu a more thorough perusal.  They offered wines by the glass, bottle, or flight - a sample of three wines.  I decided to give the "Shades of White" flight a try, but only after asking the server about the Chardonnay.  I'm not a fan of an oaked Chardonnay, and I've had some in the past that tasted like I was chewing a piece of lumber.  My server said she liked oaked wines, but the other server did not, so we got her opinion - slightly oaked but with a more nutty taste.  Intrigued, I decided to go for it. 

I also ordered a charcuterie plate that probably could have fed a family of four.  Salami, prosciutto and capicola paired with sharp cheddar, manchego and Humboldt Fog Grande chevre cheese (http://www.cypressgrovechevre.com/our-cheese/soft-ripened-cheeses/humboldt-fog-grande.html#.VCiyzxZPPsM).  I also got dried cranberries, apricots, nuts, gherkins, ground mustard, and crackers.  Woman cannot like on wine alone - she must have cheese as well.  

My flight consisted of Makara Sauvignon Blanc, New Zealand Marlborough 2011; Green Eyes, Gruner Veitliner, Weingut Hermann, Austria, Niederosterreich 2012; and Seabiscuit Chardonnay, Mendocino California 2012. 

By the time my food and wine arrived, it was pushing 7pm, and my flight was boarding at 7:25pm.  So I got busy.  NOTE:  This was not due to slow service, just due to my indecision and questioning the wine.  The service was fast!

I started with the Chardonnay just in case I didn't like it so I could get it out of the way.  I was pleasantly surprised by how good it was!  This definitely had more nutty flavor than oak, maybe a cashew? Just a slight hit of oak on the palate, more so on the nose but not so much to turn me off.  I also got hints of pineapple under the lumberyard smell. The sharp cheddar turned it more oakey as did manchego. The humboldt cheese smoothed over the oak and let the fruit shine through.  I was so impressed with it I drank it before I had a chance to try it with the meats. 

Next up was the Gruner.  I've never had one of these boys but wow!  It was smooth from nose to palate to finish, but not in a boring way.  It tasted like it smelled- slight pear with a hint of caramel and maybe nutmeg or cloves?  Pairing it with the dried cranberries made them sweeter and almost candied.  A bite of dried apricot turned it sharper but still very clean on the finish. It brought out the smoke in the manchego cheese, but I didn't like it so much with the humboldt.  The cheddar didn't seem to affect it one way or the other.  Again, I drank it before I tried it with the meats.

I saved the Makara for last.  I'm a diehard sauvignon blanc fan and this was amazing. There wasn't a distinct grassy note on the nose like some of the New Zealand SBs tend to have, but a great grapefruit/honey palate with a slight mineral hit.  I liked it with the prosciutto, the mineral tang definitely highlighting the salt. It went well with the capicola, again highlighting the salt of the meat.  It didn't pair well with the humboldt cheese - very chalky.  It went very well with the manchego, bringing forward the smoke in the cheese. A gherkin with ground mustard changed the palate to a sharper grassy tang.  

By now I was running short of time, so I asked for a to-go box for my food, and jokingly asked for a to-go glass of the Makara.  The server told me that if I bought bottles of all three wines, they were 20% off.  For someone like me who loves a bargain as much as I like to drink wine, it was a winner!  Luckily I was already through security and had  enough room in my carry-on tote for the wine.  I'm looking forward to drinking them at home at a more leisurely pace to really discover them.  However, in just under 30 minutes, I found three new wines I'm hoping to add to my collection on a regular basis.

Vino Volo (www.vinovolo.com) has locations in airports across the United States.  They also have a loyalty program that rewards you one point for every dollar spent.  I downloaded their free app for my iPhone and once I scanned my receipt, I had my points.  I'll be heading back to Columbus in November, and plan to try another flight, hopefully allowing enough time to really try the wines with the food.  But if I don't, I can take them home with me!

This is definitely a place for winos of all skill levels!  If you see one on your next trip, give it a try!

Kim

Wino-In-Training

From the Seed to the Glass - Part I

It is a special night!  You are celebrating a monumental life event - maybe an anniversary?  A birthday? Or, it's just Tuesday and you feel like enjoying a nice glass of wine!  You may have a few bottles on hand, or you may have picked a bottle up that day.  But where did it come from?  I don't mean where in your house or what store or even what winery!  I mean, how does wine get from a seed to a grape to a bottle to a store and, finally, to your glass?  This blog entry will be Part I in a two part series to provide an overview of where your wine REALLY comes from.

So, as to use the proper lingo, another word for grapevine is Vitis.  As Wikipedia states, "Vitis is about 60 species of vining plants in the flowering plant family Vitaceae."  Interestingly, Winpros.org tells us that wine seeds do not necessarily grow into the desired type of varietal.  The modern wine vine, is a result of a cutting (also known as slip or scion) of the plant that one actually plans to grow.  This statement very much simplifies the process, as much more goes into preparing the cutting to actually be planted to bear fruit.  Proper soil, drainage and weather conditions are imperative for young vines to grow.

wikipedia.org

After a vine has developed, it is important that the vine be manicured and pruned.  Interesting, Winepros.org tells us that one vine, if left to its own devices, could cover an acre of ground!  Pruning is the cutting and shaping of the cordon or "arms" of the grapevine.  This will determined the number of buds that will become grape clusters.  France's AOC regulations actually outline the exact number of buds allowed!  Modern vines are pruned in different ways, depending on the area, the varietal and other factors.  It must be done in such a way that there is not too much or too little.  Pruning actually trains the vine to grow in certain ways.

Along with pruning comes trellising.  The trellis refers to the actual stakes, posts, wires or other structures to which the grapevine is attached.  Trellises are not required, but often used to train the vine.  Typically, the vine training system used will often take the name of the trellis utilized.  Trellises can differ by geography, harvesting methods, variety, as well as other factors.  The different configurations affect sun and wind exposure, as well as accessibility of fruit clusters to facilitate hand or machine harvesting.

Photo by Mary Jo Guinn

Not only is keeping the vine manicured important, but also there are a hosts of enemies that could destroy vines if left untreated.  A few examples are insects, fungi, moles and gophers, as well as other animals and birds, with birds causing the most crop loss and fruit damage.  Phylloxera is an insect that many have heard about as an enemy to wine vines and grapes.  In the late 19th century, Phylloxera epidemic destroyed most of the wine grape vineyards in Europe, most notably in France.  In modern times, hybridization has created a barrier to Phylloxera.  Interesting, most native American grapes are naturally resistant to Phylloxera.

The first step in the growth of the actual grapes is bud break.  Buds appear on the vines in the spring.  In the Northern Hemisphere, this begins around March and in September in the Southern Hemisphere.  The buds are located between the vine's stem and the petiole, or leaf stem.  Some early budding varietals can be at risk for premature bud break.  This is hazardous situation because the young shoots would then be vulnerable to frost damage.  Heaters or wind circulators are actually set up to prevent cold air from settling on vines.

Kenbrownwines.com

Next is vine flowering.  The shoots where the grapes will eventually grow from, burst forth and flowers then form on them.  This occurs approximately 40 to 80 days after bud break.  Small flower clusters appear on the tips of the shoots.  A few weeks later, the flowers start to grow in size and individual flowers can be seen.  This is the time when pollination and fertilization of the vine takes place with the result being a grape berry.  Each grape berry contains one to four seeds.

extension.org

Third, is the fruit set.  The fertilized flower produces a seed and forms a green grape berry around the seed to protect it.  This stage occurs almost immediately after flowering.  This stage is critical, as it determines potential crop yield.  The average percentage of fertilized flowers ranges from 30 to 60.

crawfordbeck.com

The next step is veraison.  This is when the grape changes color from green to either yellow or purple as it ripens in the sunlight.  This stage takes place around 40-50 days after fruit set.  The colors of the grapes change due to the chlorophyll in the berries skin being replaced by anthocyanins in red wine grapes and carotenoids in white wine grapes.  Berries grow dramatically in the first six days of veraison as they accumulate glucose and fructose.  This process is not uniform with the berries.

twomountainwinery.com

Veraison then moves into ripening.  The grape ripens on the vine, in the sun, developing sugars.  As the grapes ripen, sugars and pH increase as acids (i.e. Malic Acid) decrease.  Tannins and other phenolics are developed that affect the flavors and aromas of the wine.

Finally, the last step in the preparation of the grape is harvest.  This is a wonderful time, where the grape is picked at its peak time.  The grapes are either hand or machine picked and transported to the winery to begin the winemaking process.  The time the grapes are harvested depends on ripeness.  Following the harvest, the vines continue photosynthesis, creating carbohydrate reserves to store in the vine's roots and trunks.  It will do this until an appropriate level of reserves have been stored.   Some wines are referred to as "late harvest" wines, which allows the sugar to build up even more.  These are typically dessert wines, such as a late harvest Riesling.

swide.com

Stay tuned for Part II of this blog when we discuss how the grapes move from harvest to your glass!

Cheers!
Mary Jo

Wine School, Merlot and Meatloaf, September 9, 2014

Theme:  

With Summer coming to an end. I wanted to get back to REDS! We haven't really tasted Merlot's in a while, so I thought about getting back to basics. I chose Merlot's from California, Chile, and a French Bordeaux from the right bank that would consist of mostly the Merlot grape. So here we go!

The Wines:

Kendall Jackson 2011 Vintner's Reserve (Sonoma County) Merlot

• Color:  Deep, ruby red
• Nose:  Initially mocha, spice, and dustiness came through. As it opened up more cherry and blackberry emerged.
• Mouth:  A dry medium-full bodied wine with a cherry tartness. Medium tannins are round with flavors of mocha and cherry and a nice finish.
• Price:  $16.99
• Rating: 3/5 (Beth), 3.5/5 (Lisa),   3.5/5 (Mary Jo)

Santa Ema 2009 Reserve (Maipe Vally) Merlot

• Color:  Deep, ruby red with a lighter outer ring
• Nose:  An aromatic wine with definite notes of asparagus, chocolate, spice, and vanilla. 
• Mouth:  Another medium-full bodied wine with smooth acidity, medium  plus tannins. Flavors of chocolate and red fruit with spice on the finish.
• Price:  $14.99
• Rating: 3.5/5 (Beth), 4/5 (Lisa),    4/5 (Mary Jo)

Chateau Jardin 2000 De Petit Village Pomerol

• Color:  A hint of brick in the deep red
• Nose:  An aromatic nose that definitely shows some age with aromas of tobacco, dust, and leather.
• Mouth:  A bone dry wine with medium, dry tannins. Fruit came forward with dinner.
• Price:  $23.99
• Rating: 3/5(Beth), 3/5 (Lisa),    3/5 (Mary Jo)

Overall Conclusion:  

These three wines each had distinctive characteristics that you might expect coming from three different regions. We enjoyed the finish on the Kendall Jackson, and the nose on the Santa Ema was very distinctive with the asparagus notes! Definitely a wine from Chili. The French wine benefited from spending some time in the decanter and we enjoyed it much more with food. (Ratings are on a 1-5 scale with 5 being best.)

Pairings:

Merlot BellaVitano Cheese:  Delicious cheese that paired well with all the wines. It paired the best with the Santa Ema, and it really popped the French wine. Lovely with the Kendall Jackson as well, cherry and blackberry of the wine came forward.

Manchego Cheese:  Enjoyed this cheese best with Santa Ema Merlot. Pairing was fine, but not as enjoyable and the first cheese.

Candian Cheddar Cheese:  Enjoyed the cheese, but was a difficult pairing with the wines. It was the best match with the French wine.

Meatloaf:  Meatloaf made a nice pairing with the wines. It was difficult to pick a favorite between the Kendall Jackson and Santa Ema.

Ghirardelli Dark Chocolate w/Caramel:  Wonderful pairing, brought out fruit in the wines. Would definitely recommend this pairing.

Bissinger's Chocolate Covered Wine Grapes:  Not a wow like the dark chocolate with caramel, but a nice pairing overall. Better with the Kendall Jackson and Santa Ema than with the French wine.

Ghirardelli Dark Chocolate w/Sea Salt & Almonds:  Another nice pairing. It was interesting how it brought a nuttiness in the Kendall Jackson wine.

Conclusion:

Beth:  With the weather beginning to change it was nice to have a comfort wine/food night! Merlot sometimes gets a bad wrap as being to overly fruity, but that was not the case with these wines. My favorite of the evening was Santa Ema with the Kendall Jackson coming in as a second. Overall I felt it paired best with our meal. It also had such a distinctive nose with the aromas of asparagus. Thanks Lisa for a wonderful evening!
Lisa:  Wow!  Have Merlot's changed?  They were not what I was expecting.  Since Merlot's were what I first ventured into with dry reds many years ago, I thought they would be a little more fruity.  However, the  Kendall Jackson was the most fruit forward of the three on it's own but with food the other two did popped some fruit flavors too.   As a sipper on it's own, I think my favorite was the Santa Ema but with food I may lean a little bit toward the Kendall-Jackson.  Although the French wine was definitely the most interesting!   

Mary Jo:  I was thrilled to revisit an old favorite, and happily surprised that the quality just keeps improving!  My overall favorite was the Santa Ema.  What a great wine for a great price!!!  It really had a wonderful complexity on the nose with aromas like canned corn and asparagus, smoke, chocolate and vanilla!  Definite notes of red fruit, vanilla and spice on the palate.  To me, the Santa Ema paired the best with the food, with the exception of the chocolates.  The Kendall-Jackson was also very interesting on the nose with dusty, blackberry scents with hints of tart cherry, mocha and spice.  This wine had a wonderful, medium finish!  The Le Jardin was earthy on the nose, with little to no fruit, and hints of leather and tobacco.  This wine paired well with the Merlot BellaVitano cheese and the cheese made the wine's fruit pop on the finish.  Each of these wines was distinct and were wonderful for comparison!  It definitely feels like fall!  Thanks, Lisa, for a great class!!

The Dog Days of Summer!

With summer coming to an end and the kids back in school it's time to get ready for fall.  But you wouldn't know it with the heat index at 111 degrees!  So much for sitting outside to enjoy a refreshing glass of Sauvignon Blanc.

As you know, every two to three weeks we three winos get together for "wine school". And as we are preparing for our classes we seam to have a little extra excitement under foot-literally!  You've heard of winery dogs, well we each have our own versions of 'wine dogs' too.   You know how it is when you get the suitcase out, dogs can get all sad because they know you are leaving them?  Well, our wine dogs get all excited when they see the wine glasses being set up because they know their fellow humans are coming over. They will lay at our feet and wait patiently for a little pat on the head just knowing they can be in our company (they don't get spoiled- haha). Beth's little girl is Zoe.  She probably gets the most excited when wine school rolls around. Now that Beth's "granddog" Khannon is staying with them, he gets in on the action too.

Zoe

Khannon

When it's Mary Jo's turn to host school, I think we are more entertained by Bumble and Murphy (Bumble's minnie me) playing with each other than anything else and of course we get a little distracted by their cuteness! Here, they are worn out from all that playing.

Bumble & Murphy

As for my boy Tex, he likes to greet everyone at the front door (did you bring any wine?).  He also follows me to the basement when I am cataloging new wines. At least I have company.

Tex

Yes, we love our wine dogs just  like all winery owners do too.  As a matter of fact we have met a few during our travels.  Just last year when we were in California visiting Jordan Vineyard & Winery, we were greeted by a very happy "greeter" of theirs who actually jumped in the car with Mary Jo!

There are several fun coffee table books about winery dogs that have been published, such as Winery Dogs of Napa Valley published by Winery Dogs Publishing.  They also have other versions of Sonoma, Oregon, New York and Central California.  Just doing a little internet research, I also found a website called winedogs.com.

So if the saying "Dog is man's best friend", then I guess they can be a "Wino's best friend" too!

Cheers!
Lisa

Wine School, New York Finger Lakes Rieslings, August 19, 2014

Theme:  On my recent trip to the Finger Lakes, New York (see post July 8, 2014)  with my husband, I made sure to bring back some Rieslings from this region to share with Lisa and Mary Jo. These three wines were great for a summertime class!

The Wines:

Heart and Hands Patrician Verona Vineyard 2011 Riesling

• Color:  Clear, pale gold
• Nose:  An aromatic wine with vegetative, pear, apple crisp/cooked apples-the aromas continued to change as the wine opened up
• Mouth:  A dry, light bodied wine with tart acidity, apple flavors and good balance.
• Price:  $29.99
• Rating: 4

Silver Thread 2012 Dry Riesling

• Color:  Clear, pale yellow with greenish hues
• Nose:  First whiff of this wine reminded us of an unoaked Chardonnay. Floral, grass and peach aromas present. It has a clean, fresh nose that is quite pleasant.
• Mouth:  This light bodied wine is bone dry with fresh acidity. It is well balanced with hints of lemon and floral. Fresh, just like the nose indicates.
• Price:  $18
• Rating: 4

Herman J. Wiemer 2013 Dry Riesling

• Color:  Clear, pale gold with an almost effervescent appearance
• Nose:  Another aromatic wine with  aromas of juicy peaches and floral.
• Mouth:  Fresh acidity is present in this dry, light bodied wine. It has nice balance with flavors of creamy peaches. Quite smooth mouth feel.
• Price:  $18.50
• Rating: 4

Overall conclusion:  Amazing how the characteristics and nuances of these wines differ from the same region. The individual terroir definitely has an affect on the wine. We enjoyed all three of these wines and they were a wonderful accompaniment to dinner. 

Pairings:

Brie Cheese:  The Brie cheese was a nice pairing with all three of the wines. It really brought out the fruit in the Heart and Hands and Wiemer wines. Though it is paired best with the Silver Thread wine.
Goat Gouda Cheese:  Yum! Loved the cheese and it was a match with the wines. The fruit in the wines came out when paired with these cheeses. Very balanced pairing. Enjoyed the most with the Wiemer, but was a close second with the other two wines.
Edam Cheese:  Our least favorite cheese pairing of the evening. Paired best with the Wiemer.

Goat Gouda and Havarti Dill

  
Havarti Dill Cheese:  This is one of our favorite cheeses and it paired well with the wines. The tartness of the wines was a nice contrast to the dill in the cheese. Again, it paired best with the Wiemer, but was a great pairing with all three wines!

Tomato Bruschetta

Tomato Bruschetta: Fresh garden tomatoes was quite yummy with the Heart & Hands Riesling. Also was a nice match with the Wiemer.  
Peach Salsa with Chips:  Peach paired nicely with these Rieslings. Enjoyed best with Heart & Hands with Silver Thread a close second!
Crab Salad:  Great pairing with all!
Vanilla Poached Peaches:  We all enjoyed this dessert, but was a bit sweet for these dry Rieslings. It was nice with the Heart & Hands and Wiemer.
Bissinger's Chardonnay Salt Caramels:  A nice pairing overall, and a great way to finish the tasting!

Conclusion:

Beth: There are so many wine regions around the world! It was fun to explore the Rieslings from the Finger Lakes with Lisa and Mary Jo. I enjoyed all three of these distinct wines. I found my personal favorite overall was the Silver Thread, it was quite fresh and refreshing on its own and paired well with most of the foods. A close second was the Herman Wiemer  which I actually found paired best with the foods. My favorite pairing of the evening was the Goat Gouda with all three wines! I'm so glad I was able to share these wines from my trip with Lisa and Mary Jo. I definitely recommend trying a Finger Lake Riesling if you get the chance.
Lisa:  I do love a good dry Riesling!  I was looking forward to trying something new and from a different part of the US, so I'm glad Beth shared them with us.  First of all, I was totally surprised how unique they each were!  That being said, it was truly hard to pick a favorite.  As for the food pairings, my favorite cheese was the havarti dill.  It kept getting better with each wine.  The fresh tomato bruschetta delicious with all, but my favorite was Heart & Hands.  The crab salad was definitely my favorite food pairing of the night!  The Heart & Hands may have been the winner for me. And ending the night with vanilla poached peaches and chardonnay salt caramels--YUM!  What a treat!   Thanks Beth!
Mary Jo:  This was a delightful departure from the wines we typically taste.  We were very fortunate to be able to try wines from this area!  It is definitely a location that has interested me!  I felt each wine had its own shining moments!  With the Brie, I found the Silver Thread to pair the best, Herman Wiemer with the goat Gouda, Havarti Dill and the Edam.  I enjoyed the Heart and Hands very much with the bruschetta , crab salad and desert!  Ultimately, I enjoyed the heart and Hands the most with food.  It was very reminiscent of apples.  It was slightly, but pleasantly, tart, and had a great finish!!  The Silver Thread was delicious as a sipper!  It was very different from the Heart and Hands.  This wine is very clean and fresh, but has a shorter finish than H and H.  This was fruitier on the nose than the mouth, but had nice minerality on the mouth.  Thanks, Beth!

Summer Sippers

It is hard to believe, but kids are headed back to school this week! Where has the summer gone? With plenty of warm days still left, I thought I would share some of my favorite warm weather sippers that I have enjoyed this summer.

Let's begin with Sauvignon Blancs from around the world! These summer sippers are wonderful alone on a hot summer or evening or paired with summer salads, asparagus, lobster, and crab cakes.

Gary Farrell 2013 Russian River Valley Sauvignon Blanc
A wonderfully crisp and zesty wine with citrus flavors of lemon and grapefruit with tropical notes as well. Gary Farrell is known for his Pinot Noirs, but this Sav Blanc is delicious. You can find online at www.garyfarrellwinery.com.  

Kim Crawford 2013 Sauvignon Blanc
The nose on this wine has the citrus and grassy notes Marlborough wines are known for. A fresh and zesty wine with a juicy acidity. Year in and year out a wonderful Sav Blanc at a great price and easy to find at your area wine and liquor stores as well as many grocery stores.

Sirius 2012 Maison Sichel Bordeaux Blanc
A nicely balanced wine with a more earthy aroma than the new world Sauvignon Blancs. This wine is 50% Sauvignon and 50% Sémillon with tropical fruits and floral aromas. Classic French mineral finish and well balanced, this wine is wonderful alone or with food.












Now a couple of white wines from Spain and Italy!

Fazi Battaglia 2011 "Titulus" Verdicchio dei Castelli di Jesi
The grape this Italian wine is made from is the Verdicchio grape from the Marche region. My husband and I first enjoyed this wine with a Margherita pizza at a café in Rome. It is also delicious with Bruschetta! The light bodied wine has citrus and herbal aromas - a bright and refreshing wine. I ordered mine at www.empirewine.com for $9.95 a bottle.

Martin Códax 2011 Albariño
Another favorite wine of mine year after year. This Spanish wine has citrus and fresh herb notes on the nose with a fresh palate of citrus and grapefruit. A favorite pairing of mine with this gem is guacamole! It also pairs well with seafood, shellfish, poultry, and mild cheeses.

Back in the US here are a couple from Oregon and the Finger Lakes of New York!

Elk Cove 2013 Pinot Gris Willamette Valley

Peach and pear with a full, almost creamy mouth feel that coats the mouth. This is an Editor's Choice from Wine Enthusiast receiving 91 points in the upcoming October issue. I will enjoy this delightful wine into the fall.

Barnstormer 2013 Chardonnay

This unoaked Chard has floral notes with pear and citrus on the finish. We discovered this wine from the Finger Lakes earlier this summer (See blog entry July 8, 2014). $17.99 a bottle at www.barnstormerwinery.com .

Last, but not least, a couple of Rosé wines to enjoy as well!

Herman J. Wiemer Dry Rosé Cuvée NV

Another delicious gem from the Finger Lakes. This wine is a blend of Pinot Noir, Cabernet Franc, and Chardonnay with notes of strawberries and raspberries. Fresh and crisp with a nice body it is easy drinking alone or with light fare. It is $13.50 at www.wiemer.com .

Isabel Mondavi 2013 Deep Rosé

This unusual Rosé is Cabernet based which gives it a bit more body than some Rosé wines. The wine is full of strawberry, cranberry and red apple. Wonderful alone or pair with spicy Thai, salmon, or this Labor Day with burgers and brats.

And if you are worried about taking your wine glasses outdoors, I have the perfect glasses for you! Govino shatterproof wine glasses. They are shaped like true wine glasses and are so thin you are able to taste the wine instead of the plastic. They even have an indentation for your finger to make it easier to hold on to your glass! You can find these glasses at The Wine Merchant in Clayton, MO or online at www.govino.com and www.amazon.com. Look for Champagne flutes, beer glasses, and decanters as well.

Cheers,

Beth