During one of my tastings a customer recommended Tilia Chardonnay to me. Because I find Chardonnay's to be all over the board - too oakie, unoaked, fruit, no fruit, too acidic, etc. - I'm always willing to try a Chardonnay that someone recommends. Besides, if I've tasted a wine I can recommend it to a customer (or not).
Tilia 2009 Chardonnay is from Mendoza, Argentina. It is aged in French and American oak for 6 months. If you enjoy oak, this has nice oak on the palate. However, I found it fell short on fruit. A quick flash of fruit was quickly over powered by the oak and acidity. It also had a tart finish.
Winemaker's Notes: The Tilia Chardonnay shows a straw-yellow color with light shades of green. The nose represents ripe tropical fruit aromas with citrus and floral notes. The mouth feel is full and rich, with concentrated pear and fig fruit flavors with layers of vanilla and sweet spice from light oak aging. The finish is clean and fresh with bright, crisp acidity.
On August 19th I reviewed Gravelly Ford Chardonnay. With the purchase price of two for $10, the other wine I purchased was Gravelly Ford Zinfandel.
Gravelly Ford 2010 Zinfandel ($5 on sale, regularly $10) is from California. Alcohol is relatively low, 12.5%. Color: dark, ruby red. The aroma is a heavenly cinnamon with clove, berry and a hint of smoke. The flavors are also cinnamon, berry and spice. Low tannins and nicely balanced. This is not a big, bold Zin, but for $5 it's an amazing everyday wine.
Winemaker's Notes: (Not available) Pairs well with full-flavored heary meats, stews and soups paired with rustic bread.
Gravelly Ford wines are sold out at Fresh Market. The distributor is out at the warehouse. I do not know how many customers had rain checks and were asking me when it would be back in stock.
Aside from the fact that I needed a change of pace, I also wanted to review a wine that those you who enjoy sweet wines would like to hear about. Moscato d'Asti was the wine that came to mind.
Risata Moscato d'Asti, DOCG Piedmont, Italy ($11). 100% Moscato. The winemaker's notes are spot on. I enjoyed the peach and apricot flavor. I also tasted melon. Not overly sweet so it could be paired with food. Serve well chilled.
Winemaker's Notes: This Moscato d’Asti is fresh, fragrant, and frizzante with vibrant, flavors and aromas of ripe stone fruit, tangerines, and honey. The wine is concentrated and flavorful, but not overly rich or heavy; sweet, yet balanced. Pairs well with before dinner, after dinner, spicy dishes, tiramisu, panettone, toasted hazelnuts, apricots and figs drizzled with honey, or cake.
While pouring for my tasting on Saturday, I had the opportunity to taste a wine from another distributor. I always taste their wines so I become familiar with them and can recommend them (or not) to customers.
Wine Men of Gotham 2008 Shiraz is from Australia. The grapes are from several regions: Fleurieu Peninsula, Langhorne, and McLaren Vale. 20% of the wine is aged in American oak and the remainder in stainless steel. In a plastic tasting cup, I was not able to detect an aroma. The flavor was raspberry and spice with a flash of chocolate. However, the finish was medicinal. Based on the label alone I wouldn't purchase this wine. Based on flavor ... no, the medicinal finish turned me off. I wonder how it would pair with food.
Winemaker's Notes: The nose is heady with loads of superb rich chocolate and savoury notes. The palate is rich and defined with rich flavours and great mouth feel. The palate progresses from ...chocolate, plums, spice and toasty oak then to an elegant tannic finish. Lingering on for minutes.
I was looking for a wine to review and began browsing the wine aisle in my local Kroger. I wasn't sure what to select and then a unique closure/cork caught my eye. It was on the wines for Project Paso. I had to try that winery. Now all I had to do was select a varietal.
Project Paso 2009 Old Vine Zinfandel ($13) is from Paso Robles, California. This is one of the many wineries for Don Sebastiani & Sons. A dark ruby red color with an alcohol of 14.4% The aroma was smoke, tobacco and a hint of oak. The flavor was light fruit, spice, tobacco, and a flash of chocolate. Balanced. Perfect for hearty meals.
Winemaker's Notes: There is a vast complexity of flavors and aromas in this wine, driven by the unique Paso Robles soils and the blend of three Zinfandel vineyards. The nose opens up with dried fruit and concentrated blueberry aromas, with white pepper, warm Indian spices, and a touch of gaminess rounding out the background. This wine is similarly complex on the palate, with chocolate-covered cherry flavors balanced by old vine spice and a hint of sweet cigar. Earthy, medium-bodied, with a touch of minerality, this varietally correct Zinfandel gets its depth from Paso’s red soils. Light, dusty tannins frame the finish, with hints of espresso bean and sour cherry. Serve our Project Paso Zinfandel with barbecued ribs, collard greens and black-eyed peas for a classic Southern dish, or try a grilled buffalo burger with thick sweet potato fries to match with the sweet and savory notes in the wine.
Oh, and the closure/cork is called a "zork cork"... it's plastic. You just unwrap it. Pull the end, unwrap, and pull out the cork. You don't need a corkscrew.
There is no question that I enjoy food and wine. That's why I was a personal chef and do wine tastings. I also have my favorite foods and favorite wines. Prosciutto di Parma is one of my favorite foods. Prosecco is one of my favorite wines. Together they are the perfect pairing. Salt and bubbles go so well together. Here is a quick easy recipe to pair with Prosecco. (This also follows one of my food pairing rules (March 30, 2011): match the wine and food from the same region. In this instance: Italy.)
Arugula, Burrata, and Prosciutto
Ingredients:
2 oz. Arugula
1 container Burrata*, sliced
8 slices Prosciutto di Parma,
sliced thin
Olive oil
Kosher salt
Directions:
On individual plates, place a single layer of arugula. On top of the arugula place two slices of Buratta. Drizzle with olive oil and sprinkle with a little Kosher salt. Place one slice of Prosciutto on top of each slice of Buratta. Serve and enjoy.
Yields: 4 servings
Note: One container of Buratta (I use BelGioioso) contains 2 small balls.
On April 24, 2011 I reviewed Riondo Proseco (my favorite). This with the arugula, Buratta and Prosciutto make the perfect pairing.
*Burrata is fresh Mozzarella filled with mozzarella soaked in cream.
I needed a dry white wine to poach salmon for dinner last night. I had a bottle of Les Jamilles Viognier in my wine rack so I used that.
Les Jamilles 2007 Viognier is from France. Alcohol 13%. It has a gold color. The aroma and flavor on my palate was more herbacious and earthy as opposed to the aroma in the Winemaker's Notes. It had a nice creamy finish. Perfect for poaching my salmon and the perfect pairing.
Winemaker's Notes:
"- Appearance: Lovely pale gold colour. Relatively syrupy consistence.
- Nose: A rich, very aromatic wine. Lots of characteristic fruity scents (varietal aromas), such as apricots and fresh peaches. It also displays floral nuances, such as acacia flowers, lilies and, in particular, the famous "blue lavender" of Provence, together with a hint of fresh bananas.
- Palate: Our Viognier is very rich, round and syrupy on the palate, but displays good freshness and acidity, which prevents it from being too heavy. The richness and acidity are exceptionally well-balanced. A honeyed finish."
Tilia 2009 Chardonnay is from Mendoza, Argentina. It is aged in French and American oak for 6 months. If you enjoy oak, this has nice oak on the palate. However, I found it fell short on fruit. A quick flash of fruit was quickly over powered by the oak and acidity. It also had a tart finish. 
