In my post on March 15th I listed several websites that I'd been referencing to help plan my trip to Napa and Sonoma. The one site I had not fully utilized was www.discovercaliforniawine.com. This morning I was using it. It offers so much information.
1. There are links to numerous regional wine associations. These links have information on wineries, events, hotels, and restaurants. A plethora of information that can become overwhelming. But if you do your searching in small segments you'll navigate just fine.
2. Search for wineries. Wineries are available by name (e.g. Ferrari-Carano, Sechesio), region (ie. Sonoma County), based on amenities (e.g. caves, family friendly), and based on varietal (ie. Chardonnay).
3. Creating your own tour is also an option. You select the wineries you want to visit (from their menu), in the order in which you want to drive, create what they call a "tour", and then you select "driving directions". Very easy to use.
Today I played with the last option - creating my own tour. Unfortunately, all the wineries I want to visit are not on this website so I can not include them in my tour. However, I can add these addresses to the directions. But, it is difficult to insert an address into the tour I created (unless it is at the end) AND I cannot save this new tour. If all the wineries you want to visit are on www.discovercaliforniawine.com then "tour" is a great tool. If all the wineries are not available, then your best bet is to go to MapQuest.
I liked using this website and will continue to use it as I plan my trip.
Thursday, March 31, 2011
Wednesday, March 30, 2011
Pairing Food and Wine
At March's Women for Wine Sense tasting "Food and Wine Pairing" was the topic. Here are the pointers I'd like to pass on to help you make a more perfect match.
1. Geography. Pair food and wine from the same region. ie. If you are having an Italian meal then try an Italian wine (Chianti is quite popular for pairing).
2. Sameness. Consider what is driving the food (ie. cream sauce). Pair this food characteristic with a wine having the same characteristic. This sameness would make them compatable. A light fish will go with a light wine (ie. Pinot Gris), or chicken with a butter sauce would pair well with a buttery Chardonnay. You can also consider acidity to acidity - pairing a Chianti to a tomato sauce.
3. Contrast. Again, consider what is driving the food and pair this food characteristic with a wine having the opposite characteristic. The best example of this is Asian, spicy food with Riesling.
4. Flavor Intensity. If the food is bold then select a bold wine. If the food is light/delicate choose a light wine.
Most people can determine the intensity of food, but have a more difficult time determining the intensity of wine. For the latter, the sommelier leading the tasting put it in perspective by equating wine to milk. Consider the various milk options - skim, 1%, 2%, whole, half-and-half, cream, and heavy cream. With skim milk being low intensity and heavy cream being bolder. If you consider your wine to be that of "cream" then you have a more intense wine to pair with a more intense food. ie. Red Zinfandel with Mexican food.
Other notes to consider:
1. Food amplifies the oak in wine. Do not pair an oakie wine with delicate food, it will be overpowered. Rather pair it with grilled food.
2. Salt is exaggerated by tannins. Do not salt the food too much or a tannic wine will make it taste saltier.
3. Wines that have more tannins are best served with protien-rich and fatty foods (ie. steak).
4. Tannic wines tend to taste more mouth-drying when paired with spicy foods.
So those are the basics to help you pair food and wine. When all else fails, and you don't know what wine to pair with your food, go with the wine you enjoy. Or, you can experiment ... so much wine, so little time!
1. Geography. Pair food and wine from the same region. ie. If you are having an Italian meal then try an Italian wine (Chianti is quite popular for pairing).
2. Sameness. Consider what is driving the food (ie. cream sauce). Pair this food characteristic with a wine having the same characteristic. This sameness would make them compatable. A light fish will go with a light wine (ie. Pinot Gris), or chicken with a butter sauce would pair well with a buttery Chardonnay. You can also consider acidity to acidity - pairing a Chianti to a tomato sauce.
3. Contrast. Again, consider what is driving the food and pair this food characteristic with a wine having the opposite characteristic. The best example of this is Asian, spicy food with Riesling.
4. Flavor Intensity. If the food is bold then select a bold wine. If the food is light/delicate choose a light wine.
Most people can determine the intensity of food, but have a more difficult time determining the intensity of wine. For the latter, the sommelier leading the tasting put it in perspective by equating wine to milk. Consider the various milk options - skim, 1%, 2%, whole, half-and-half, cream, and heavy cream. With skim milk being low intensity and heavy cream being bolder. If you consider your wine to be that of "cream" then you have a more intense wine to pair with a more intense food. ie. Red Zinfandel with Mexican food.
Other notes to consider:
1. Food amplifies the oak in wine. Do not pair an oakie wine with delicate food, it will be overpowered. Rather pair it with grilled food.
2. Salt is exaggerated by tannins. Do not salt the food too much or a tannic wine will make it taste saltier.
3. Wines that have more tannins are best served with protien-rich and fatty foods (ie. steak).
4. Tannic wines tend to taste more mouth-drying when paired with spicy foods.
So those are the basics to help you pair food and wine. When all else fails, and you don't know what wine to pair with your food, go with the wine you enjoy. Or, you can experiment ... so much wine, so little time!
Tuesday, March 29, 2011
Women for Wine Sense Tasting
I belong to Women for Wine Sense and last night was our monthly tasting. The topic was pairing food with wine. Today I'll review the seven wines we tasted and tomorrow I'll blog about the key points in pairing food and wine.
Segura Viudas Brut Reserve Cava NV is a sparking wine from Spain. (Champagne comes from France, Prosecco from Italy, and Cava from Spain.) The aroma and flavor were honey and apple. The sommelier leading the meeting paired this with fried calamari. Although I enjoyed the wine, the pairing did not work for me (or the 3 other women at my table). I've done numerous tastings on this wine and customers enjoy it.
Winemaker's Notes: The prime feature of Brut Reserva Segura Viudas is its elegant and persistent mousse. The aromas are of white fruits, citrus and tropical fruits, and light floral notes. The palate is exquisite, complex and full of flavour, with good acidity and notes of lime and pineapple. It is dry and long on the finish.
Wild Rock Sauvignon Blanc, 2009 from Marlborough, New Zealand is 93% Sauvignon Blanc, 4% Riesling, and 3% Viognier. The aroma is grapefruit and herbs. Flavors are light grapefruit (not the typical fruit forward grapefruit), hint of lime, and mineral. It is not tart, is well balanced and clean. I enjoyed this wine, but was not a fan of the thin, watery mouthfeel. This was paired with pork barbecue sliders. Great pairing. Who knew?
Winemaker's Notes: Pale green tinged in appearance. Aromas of fresh lime juice, stonefruit and sweet herbs with just a hint of spice. On the palate lime, nectarine, grapefruit, flowers and apple flavours flow. Rich and rounded with bright citrus acidity. Finishes clean and dry.
S.A. Prum Essences Riesling, 2009 from Mosel, Germany. This was slightly sweet and more on the dry side of the spectrum. I enjoyed the peach flavor.
Winemaker's Notes: (Not available)
Acrobat, Pinot Noir, 2009 is from King Estate Winery in Oregon. This wine had a great cherry and tobacco aroma. The flavor was also cherry and tobacco, and earthy with medium tannins. Also enjoyable. Paired with roast beef on bruschetta with horseradish sauce, it was quite lovely.
Mas de la Dame Rose du Mas Les Baux De Provence, 2010 from France is 50% Grenache, 30% Syrah, andd 20% Cinsault Elegant. I am not a fan of Rose wines. However, the aroma on this was fruity and melon giving me high expectations. Alas, it was dry and savory and not for me. Actually, most women at the tasting weren't fans.
Ruffino "Santedame" Chianti Classico, 2008 DOCG Italy. I must admit that I'm not a Chianti fan but have done tastings on several Ruffino Chianti's that I did enjoy and this wine was no exception. It was earthy with medium tannins. Paired with Marinara sauce; Italian wine with Italian food - GREAT! Women at the tasting really enjoyed it.
Winemaker's Notes: (Not available)
Rosa Regale Brachetto d'Acqui DOCG Italy. This is a sweet sparking dessert wine. The aroma and flavor are raspberries. It pairs very well with dark chocolate. Men, if you want to score points with the lady in your life give her this with dark chocolate! Ladies, if you want a relaxing, melt all your cares away, night, draw a bubble bath, get some chocolate and enjoy a glass (or two) of this. I've done tastings on Rosa Regale and it is enjoyed by all.
Winemaker's Notes: Rosa Regale is a unique red sparkling wine. Aromatic with a hint of rose petals and raspberries, Rosa Regale is delightfully vivacious and festive.
Segura Viudas Brut Reserve Cava NV is a sparking wine from Spain. (Champagne comes from France, Prosecco from Italy, and Cava from Spain.) The aroma and flavor were honey and apple. The sommelier leading the meeting paired this with fried calamari. Although I enjoyed the wine, the pairing did not work for me (or the 3 other women at my table). I've done numerous tastings on this wine and customers enjoy it. Winemaker's Notes: The prime feature of Brut Reserva Segura Viudas is its elegant and persistent mousse. The aromas are of white fruits, citrus and tropical fruits, and light floral notes. The palate is exquisite, complex and full of flavour, with good acidity and notes of lime and pineapple. It is dry and long on the finish.
Wild Rock Sauvignon Blanc, 2009 from Marlborough, New Zealand is 93% Sauvignon Blanc, 4% Riesling, and 3% Viognier. The aroma is grapefruit and herbs. Flavors are light grapefruit (not the typical fruit forward grapefruit), hint of lime, and mineral. It is not tart, is well balanced and clean. I enjoyed this wine, but was not a fan of the thin, watery mouthfeel. This was paired with pork barbecue sliders. Great pairing. Who knew? Winemaker's Notes: Pale green tinged in appearance. Aromas of fresh lime juice, stonefruit and sweet herbs with just a hint of spice. On the palate lime, nectarine, grapefruit, flowers and apple flavours flow. Rich and rounded with bright citrus acidity. Finishes clean and dry.
S.A. Prum Essences Riesling, 2009 from Mosel, Germany. This was slightly sweet and more on the dry side of the spectrum. I enjoyed the peach flavor.
Winemaker's Notes: (Not available)
Acrobat, Pinot Noir, 2009 is from King Estate Winery in Oregon. This wine had a great cherry and tobacco aroma. The flavor was also cherry and tobacco, and earthy with medium tannins. Also enjoyable. Paired with roast beef on bruschetta with horseradish sauce, it was quite lovely. Winemaker's Notes: Color: Bright garnet with ruby tint. Nose: Sweet cherry, tobacco, earth, raspberry, oak, floral notes. Flavors: Blueberry, dried cherry, chocolate, spice. Mouthfeel: silky, lively mid palate, round finish.
Mas de la Dame Rose du Mas Les Baux De Provence, 2010 from France is 50% Grenache, 30% Syrah, andd 20% Cinsault Elegant. I am not a fan of Rose wines. However, the aroma on this was fruity and melon giving me high expectations. Alas, it was dry and savory and not for me. Actually, most women at the tasting weren't fans.Winemaker's Notes: Color: Ruby purple. Aroma: Ripe red fruits and soft spices. Taste: Rich, full and round with ripe red fruit flavors accented by soft nuances of spice.
Ruffino "Santedame" Chianti Classico, 2008 DOCG Italy. I must admit that I'm not a Chianti fan but have done tastings on several Ruffino Chianti's that I did enjoy and this wine was no exception. It was earthy with medium tannins. Paired with Marinara sauce; Italian wine with Italian food - GREAT! Women at the tasting really enjoyed it. Winemaker's Notes: (Not available)
Winemaker's Notes: Rosa Regale is a unique red sparkling wine. Aromatic with a hint of rose petals and raspberries, Rosa Regale is delightfully vivacious and festive.
Monday, March 28, 2011
Pinot Evil Pinot Grigio and Pinot Noir, and Cavit Moscato 2010
Saturday I had three wines for my tasting. Customers and I were 95% in agreement on the Pinot Evil and 100% in agreement on the Cavit Moscato.
Let's start with the 2010 Cavit Moscato. If you enjoy a sweet wine, or Moscatos then you will love this one. 100% Moscato grape from Italy, Cavit Moscato is very sweet and fruity with flavors of peach and apricot, crisp and refreshing. As with all Italian Moscatos it has a little frizzante (Italian for light effervescence) on your palate. Although considered a dessert wine, you can pair it with cheese and spicy foods.
Winemaker's Notes: Well balanced with a delightful touch of sweetness, Cavit Moscato displays bright aromas and flavors of white peach and apricot.
Now for Pinot Evil ...
Pinot Evil Pinot Grigio is from Hungary. It has a thin mouth feel, almost watery. There's no distinct flavor and it's tart and acidic. It's harsh and saying it's not balanced is an understatement. Needless to say I did not enjoy it, nor did most of the customers. If you see this one on the shelf, walk away.
Winemaker's Notes: Fresh with crisp acidity and soft friendly palate.
Pinot Evil Pinot Noir is from France. This also had a thin almost watery mouth feel. There was a hint of cherry and some spice with medium tannins. There was also an "odd" flavor (not corked) that the wine consultant and I could not put our finger on. It was not smooth, nor was it velvety (per winemakers notes). This was totally lacking and there are so many other great Pinot Noirs on the market. I'd pass this one up without any hesitation.
Winemaker's Notes: Dances with a lovely ripe cherry nose that cascades into a smooth, velvet finish.
Let's start with the 2010 Cavit Moscato. If you enjoy a sweet wine, or Moscatos then you will love this one. 100% Moscato grape from Italy, Cavit Moscato is very sweet and fruity with flavors of peach and apricot, crisp and refreshing. As with all Italian Moscatos it has a little frizzante (Italian for light effervescence) on your palate. Although considered a dessert wine, you can pair it with cheese and spicy foods. Winemaker's Notes: Well balanced with a delightful touch of sweetness, Cavit Moscato displays bright aromas and flavors of white peach and apricot.
Now for Pinot Evil ...
Pinot Evil Pinot Grigio is from Hungary. It has a thin mouth feel, almost watery. There's no distinct flavor and it's tart and acidic. It's harsh and saying it's not balanced is an understatement. Needless to say I did not enjoy it, nor did most of the customers. If you see this one on the shelf, walk away. Winemaker's Notes: Fresh with crisp acidity and soft friendly palate.
Pinot Evil Pinot Noir is from France. This also had a thin almost watery mouth feel. There was a hint of cherry and some spice with medium tannins. There was also an "odd" flavor (not corked) that the wine consultant and I could not put our finger on. It was not smooth, nor was it velvety (per winemakers notes). This was totally lacking and there are so many other great Pinot Noirs on the market. I'd pass this one up without any hesitation. Winemaker's Notes: Dances with a lovely ripe cherry nose that cascades into a smooth, velvet finish.
Sunday, March 27, 2011
Louis Jadot Macon-Villages 2009 and Clos du Bois Pinot Noir 2008
Friday's tasting was on two wines. Both were enjoyed by customers and myself. If you were to pick up a bottle of either one, or both, you won't be disappointed.
Louis Jadot Macon-Villages 2007 is from France and 100% Chardonnay grape, stainless steel fermented. Now I'm not a fan of French wines, nor do I enjoy Chardonnay's that are fermented in stainless steel (one day a customer told me she thought stainless steel fermented Chardonnay's were like licking a refrigerator), BUT this Louis Jadot was very nice and quite enjoyable. It had a light floral aroma. The flavor was crisp with a hint of lemon, not fruity. I wouldn't hesitate to purchase this and enjoy with chicken, fish, or cheese.
Winemaker's Notes: Dry and easy to drink, lively and charming, this is a fruity wine with a floral scent and a hint of lemon.
The second wine for the tasting was Clos du Bois 2008 Pinot Noir from California's North Coast. A very light versatile red that is enjoyable with a variety of foods. The flavor on my palate was raspberries and spice with light tannins.
Winemaker's Notes: Ripe plum and raspberry aromas are harmonized with hints of spice and vanilla from oak aging.
ENJOY!
Louis Jadot Macon-Villages 2007 is from France and 100% Chardonnay grape, stainless steel fermented. Now I'm not a fan of French wines, nor do I enjoy Chardonnay's that are fermented in stainless steel (one day a customer told me she thought stainless steel fermented Chardonnay's were like licking a refrigerator), BUT this Louis Jadot was very nice and quite enjoyable. It had a light floral aroma. The flavor was crisp with a hint of lemon, not fruity. I wouldn't hesitate to purchase this and enjoy with chicken, fish, or cheese. Winemaker's Notes: Dry and easy to drink, lively and charming, this is a fruity wine with a floral scent and a hint of lemon.
The second wine for the tasting was Clos du Bois 2008 Pinot Noir from California's North Coast. A very light versatile red that is enjoyable with a variety of foods. The flavor on my palate was raspberries and spice with light tannins. Winemaker's Notes: Ripe plum and raspberry aromas are harmonized with hints of spice and vanilla from oak aging.
ENJOY!
Thursday, March 24, 2011
Sangria
The weather has been delightful and it's put me in the mood for something fun to eat. This weekend I'll prepare what I call picky food. I put out a buffet meal to munch and pick on. Quesadilla's and an assortment of fixings for nachos and tacos are on the menu. To finish it all off I'll make Sangria. I haven't decided on which recipe I'll use, but thought I'd share them with you. We'll sit, relax, eat, drink, and chat.
Cava Sangria
1 (750 ml) bottle Cava, chilled
1 c. White Grape Peach juice, chilled
1 large orange, juiced
¼ to ½ c. orange liquor (triple sec, Grand Mariner, or Cointreau)
Your choice of fruit:
strawberries, raspberries, blackberries, peaches, apples,
orange, lemon
Slice and dice fruit into bite size pieces. Raspberries and blackberries can be left whole. Set aside.
In a large pitcher add White Grape Peach juice, orange juice, orange liquor, and fruit. Stir. When ready to serve add Cava.
Sangria with a Kick
1 (750 ml) bottle Sangria, chilled
¼ to ½ c. orange liquor (triple sec, Grand Mariner, or Cointreau)
3 Tbl. sugar
½ large orange, sliced thin and then in quarters
½ large orange, juiced
1 Granny Smith apple, cored and diced
1 lemon, sliced thin
In a large pitcher add fruit, sugar, juice from half an orange, and orange liquor. Add the bottle of Sangria. Stir and serve.
If you have children, here's a non-alcoholic recipe for them. When I volunteered at my children's school for Spanish club I'd prepare this and they loved it.
Sangria
1 gallon grape juice
1 bottle club soda
1 c. sugar
1 lemon
1 orange
1 apple
Cut fruit into tiny pieces and place in a punch bowl or pitcher. Add sugar and grape juice. Stir. Just before serving add club soda. Serve.
ENJOY!
Cava Sangria
1 (750 ml) bottle Cava, chilled
1 c. White Grape Peach juice, chilled
1 large orange, juiced
¼ to ½ c. orange liquor (triple sec, Grand Mariner, or Cointreau)
Your choice of fruit:
strawberries, raspberries, blackberries, peaches, apples,
orange, lemon
Slice and dice fruit into bite size pieces. Raspberries and blackberries can be left whole. Set aside.
In a large pitcher add White Grape Peach juice, orange juice, orange liquor, and fruit. Stir. When ready to serve add Cava.
Sangria with a Kick
1 (750 ml) bottle Sangria, chilled
¼ to ½ c. orange liquor (triple sec, Grand Mariner, or Cointreau)
3 Tbl. sugar
½ large orange, sliced thin and then in quarters
½ large orange, juiced
1 Granny Smith apple, cored and diced
1 lemon, sliced thin
In a large pitcher add fruit, sugar, juice from half an orange, and orange liquor. Add the bottle of Sangria. Stir and serve.
If you have children, here's a non-alcoholic recipe for them. When I volunteered at my children's school for Spanish club I'd prepare this and they loved it.
Sangria
1 gallon grape juice
1 bottle club soda
1 c. sugar
1 lemon
1 orange
1 apple
Cut fruit into tiny pieces and place in a punch bowl or pitcher. Add sugar and grape juice. Stir. Just before serving add club soda. Serve.
ENJOY!
Wednesday, March 23, 2011
Louis M. Martini Cabernet Sauvignon, 2008
I recently had a bottle of Louis M. Martini 2008 Cabernet Sauvignon from Sonoma County. It was delightful. The flavors were cherry and blackberry with a hint of spice. It was well balanced (no one element overpowering another) and not tannic. I was able to sip, cook, relax and enjoy it with my meal. You can't say no to this wine. It's a must try.Winemaker's Notes: Made to accentuate the hightoned, delightful fruits of Sonoma County's vineyards, the wine offers many layers, featuring aromas and flavors of red cherry, blackberry and fresh sage with an underlying dry creek dustiness. Subtle herbal notes are complimented by additional layers of chocolate and vanilla, resulting in a complex, yet easy to enjoy, wine.
Just looking at the Winemakers flavor profile makes me anxious for the Culinary Institute of America at Greystone Mastering Wine I class that I'll be taking. I want to be able to distinguish more flavors and not just one or two. I understand balance, but want a better appreciation for layering.
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