Francis Coppola Bianco, 2010

My fourth and final wine from Saturday's tasting is Francis Coppola 2010 Bianco ($10) from California. This is 90% Pinot Grigio blended with 5% each Sauvignon Blanc and Chardonnay.  The aroma was citrus.  The flavor a light citrus with a tart grapefruit finish.  Clean.  Crisp.  Nicely balanced.  Very po:pular with customers.  I enjoyed as well.  Perfect for summer.  Great for pairing with seafood.

Winemaker's Notes:  "Our 2010 Bianco Pinot Grigio is a crisp, refreshing white wine that’s appropriate for just about any occasion. Invite friends over and serve Bianco with appetizers, pair it with light lunch fare, enjoy it at dinnertime with seafood or simply pour yourself a glass to sip on a warm afternoon.

Tasting Profile:
     Appearance: Light straw
     Aromas: Pineapple, lemon and fig
     Flavors: Pink grapefruit, apple, tangerine and minerals"

Francis Coppola Rosso, 2010

I will admit up front that I am a fan of Francis Coppola wines.  Lower tier, upper tier, white, red, dry, fruity, sparkling ... I haven't met a Coppola wine I didn't like.

This past Saturday I poured Francis Coppola 2010 Rosso ($10) from California.   A nice medium-full body red wine, this is a blend of 33% Zinfandel, 20% Sirah, 24% Cabernet Sauvignon, and 17% Petite Sirah. The aroma was cherry with a spice flavor.  I did not detect any fruit on my palate nor did my customers (see winemaker's notes below).  Rosso is not complex, but nicely balanced.  Although customers enjoyed this, they did prefer Clos du Bois 2010 Rouge (see review from two days ago).  I did enjoy Rosso but not as much as previous vintages.

Winemaker's Notes:  "Our 2010 Francis Coppola Rosso offers a supple texture, mild tannins and juicy flavors of  berries, cherries and fragrant spices. Well-balanced and highly versatile with food, Rosso pairs perfectly with anything from penne with sausage to barbecued spareribs or beef stew.

Tasting Profile:
     Appearance: Garnet red
     Aromas: Raspberries, cherries and cola
     Flavors: Plums, wild berries, cloves and vanilla"

Clos du Bois Chardonnay, 2010

As excited as I was this weekend to pour a new wine (see yesterdays post for Clos du Bois Rouge) I was also cringing at having to pour, yet again, Clos du Bois Chardonnay.  The only saving grace was that this was a new vintage so I tried to be optimistic and hope for the best.

Clos du Bois 2010 Chardonnay ($10) is from North Coast, California.  It is 100% Chardonnay and both barrel and stainless fermented undergoing 100% malolactic fermentation (this giving me high hopes).  It is then oak aged in French and American oak.  For me the aroma was vanilla (plain and simple).  The flavor on my palate ... sorry to say, nothing since it was overpowered by acidity.  I was  hoping for a little creaminess and buttery, but ... nothing.  As with previous vintages, I was not a fan.  This met with a lot of mixed reviews from customers.  Maybe you'll find this Chardonnay more enjoyable. Let me know.
  
Also at this tasting I was pouring Francis Coppola 2010 Bianco (see my review in two days). Bianco was the preferred white wine. 

Winemaker's Notes:  "Following its brilliant, silver straw-yellow hue, this Chardonnay has intense primary aromas of apple blossom, ripe pear and sweet lemon drop, complemented by toasty oak, spice and cream. The wine’s silky smooth texture is overlaid with bright juicy flavors of rich, ripe apple and pear, lingering into a fresh, satisfying finish.

Food Pairings:  This rich, silky Chardonnay is ideal with lobster and other shellfish, especially if served in a butter or cream sauce, roasted poultry or other white meats, creamy pasta dishes, a buttery mushroom omelet or any meal tinged with sweet spices, like cinnamon, nutmeg or ginger."

Clos du Bois Rouge, 2010

Finally, something new for one of my tastings!  It was such a welcome change for me and also my customers.

Clos du Bois 2010 Rouge ($10) is from Calfornia and is a red blend.  Unfortunately there is no information on this vintage which was quite disappointing for me.  The aroma was dark berry (remember in a 2 oz. plastic tasting cup, it's difficult to discern), with berry and spice on the palate, finishing with a hint of black pepper.  This is a medium body wine.  Nicely balanced.  Great for grilling steaks or hamburgers.  Customers enjoyed this wine and it sold very well.  

At this tasting I was also pouring Francis Coppola 2010 Rosso.  (See my review in two days.)  Customers preferred this over the Rosso.  I have not met a Coppola wine I did not enjoy, but I had to agree with customers, I preferred Rouge.

Winemaker's Notes:  (Not available) 

Food and Wine Pairing

I thought I'd share with you my "cheat sheet" for helping customers pair food and wine.  I've also included some basics for helping to make a more perfect match.

Food Pairing Basics

1. Geography. 

A. Pair food and wine from the same region. e.g..  If you are having an Italian meal or cheese then try an Italian wine (Chianti is quite popular for pairing), manchego cheese and a Garnacha (both from Spain). 

B.  Pair food based on what the region is known for.  i.e. If you are having Beef you can go with an Argentinian wine.

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 compatible. 

e.g. 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. 

Match weight and intensity (not color) of the wine to the dish.  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, you can put this 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. 

Chardonnay

Suggested Food Pairings:

            Chicken, pork, veal, shellfish, trout, salmon

            Roasted or grilled.

            Seasonings:  butter, pepper, ginger (stir-fry), curry, lemon, 
                               garlic

            Pasta: clam sauce, cream sauce, butter, pesto

Suggested Cheese Pairings:

            Brie, Camembert, goat cheese, Gouda, Gruyere, Parmesan, 
            Provolone

Pinot Gris/Pinot Grigio

Suggested Food Pairings:

            Poultry, pork, veal, seafood

            Fried, steamed.

            Seasonings:  butter, garlic, marinara, spicy

            Pasta: cream sauce

            Risotto

Suggested Cheese Pairings:

            Aged Cheddar, Asiago, Edam, goat cheese, Gouda, 
            Mozzarella, Muenster, and even Ricotta for a unique 
            combo.

Sauvignon Blanc/Fumé Blanc

Suggested Food Pairings:

            Chicken, pork, seafood

            Seasonings:  butter, pepper, lemon, mustard, spicy

Suggested Cheese Pairings:

    Asiago, Brie, Cheddar, Feta, goat cheese, Gruyere, 
             Neufchatel, Parmesan

Riesling/Gewurztraminer

Suggested Food Pairings:

            Chicken, pork, veal, lamb, seafood, shellfish, sushi

            Seasonings:  Asian, curry, spicy, cream sauce

            Pasta: clam sauce, cream sauce, butter, pesto

            Salads 

            Fruits

Suggested Cheese Pairings:

    Brie, Blue, Boursin, Camembert, Chevre, Colby, Edam, 
             Gouda, Monterey Jack, Muenster, Swiss, Wensleydale

Sweet White Wines

Suggested Food Pairings:

            Dessert

Suggested Cheese Pairings:

    Crème Fraiche, Mascarpone, or shake it up with a 
             salty/sweet combo, and consider a crumble or two of  
             blue cheese.

Sparkling

Suggested Food Pairings: 

            Beef, chicken, pork, veal, fish, shellfish

            Pizza, picnics, casual fare

Suggested Cheese Pairings:

     Beaufort, Brie, Camembert, Cheddar, Chevre, Colby, 
              Edam, Gouda, Gruyere, Parmesan

Other White Wines

Suggested Food Pairings:  Excellent for lunch and picnics.

               Hors d’oeuvres

     Chicken, fish, shellfish

     Light pasta dishes 

Suggested Cheese Pairings:

             Buttery cheeses

Beaujolais

Suggested Food Pairings:

            Chicken, pork, veal, lamb, seafood

            Grilled

            Seasonings:  cream sauce, lemon, sage

            Pasta: vodka sauce, tomato sauce

Suggested Cheese Pairings:

     Brie, Camembert, goat cheese

Pinot Noir

Suggested Food Pairings:

            Chicken, pork, veal, lamb, seafood

            Grilled

            Seasonings:  cream sauce, lemon, sage

            Pasta: vodka sauce, tomato sauce

Suggested Cheese Pairings:

    Brie, Camembert, Feta, Gruyere, Monterey Jack, Muenster, 
             Port Salut, Swiss

Merlot

Suggested Food Pairings:

            Beef, chicken, pork, veal, lamb, tuna, salmon

            Grilled

            Seasonings:  herbs, butter, garlic, tomato

            Pasta: meat sauce, basil/pesto, garlic, Parmesan, tomato

Suggested Cheese Pairings:

    Brie, Camembert, Cheddar, Gorgonzola, Gouda, Gruyere, 
             Jarlsberg, Parmesan

Cabernet Sauvignon

Suggested Food Pairings:

            Beef, pork, veal, lamb

            Grilled

            Seasonings:  barbecue, roast, mustard, pepper, horseradish, 
                               onion,  mushrooms

            Pasta: red sauce, gorgonzola cream sauce

Suggested Cheese Pairings:

Camembert, Cheddar, Colby, Danish Blue, Gorgonzola, 
          Gouda, Parmesan, Blue cheese, Roquefort

Zinfandel

Suggested Food Pairings:

            Beef, pork, veal, lamb, duck

            Short ribs, burgers

            Seasonings:  barbecue, pepper, spicy, garlic

           

Suggested Cheese Pairings:

            Asiago, Blue, Feta, goat cheese, Gouda, Gruyere, Muenster

Syrah/Shiraz

Suggested Food Pairings:

            Beef, chicken, veal, lamb

            Seasonings:  garlic, mustard, barbecue, smoked

            Pasta: garlic, marinara, vodka sauce

Suggested Cheese Pairings:

    Cheddar, Edam, Gouda, Parmesan

Malbec

Suggested Food Pairings:

            Beef chicken, pork, veal, lamb, game

            Grilled

            Seasonings:  Asian, mushrooms, stew

            Pasta:  Red sauce

Suggested Cheese Pairings:

    Blue, Manchego, Taleggio

Carmenere

Suggested Food Pairings:

            Beef, lamb, veal, stews, casseroles, pizza

            Seasonings:  onion, mustard, pepper, horseradish

            Italian and Chinese cuisine

Suggested Cheese Pairings:

            Gorgonzola, other strong cheeses

Cabernet Franc

Suggested Food Pairings:

            Beef, pork, poultry, veal, lamb, pizza

            Grilled

            Seasonings:  barbecue, roast, mustard, pepper, horseradish, 
                               onion, mushrooms,

   Middle Eastern, Greek

             Pasta:  lasagna

Suggested Cheese Pairings:

    Blue, Brie, Camembert, Cheddar, Fontina, goat cheese, 
             Gorgonzola, Port Salut, Swiss

Chianti

Suggested Food Pairings:

            Beef, chicken, lamb, veal

            Seasonings:  garlic, oregano

            Pasta:  marinara, tomato sauce, meat sauce

Suggested Cheese Pairings:

    Look for region cheeses; Fontina, Mozarella, Parmesan or 
             Provolone

Root 1 Pinot Noir, 2009

I have had two tastings with Root 1 Pinot Noir.  It was very popular with customers and sold well.


Root 1 2009 Pinot Noir ($12) is from the Casablanca Valley, Chile and is 100% Pinot Noir.  For me the aroma was light fruit with spice and a hint of tobacco.  I found the flavor to be cherry, berry and earthy with a hint of tobacco.  By the end of my three hour tasting however, the cherry and berry notes faded and this was more earthy, but still a nice wine.

Winemaker's Notes:  "Deep ruby in color with bright, intense aromas of cherry and raspberry, with hints of vanilla. Soft and mouthwatering on the palate with medium body, and ripe red berry flavors. Lively acidity coupled with elegant, soft tannins and a long and clean finish.


Serve Root: 1 Pinot Noir with paella, shellfish bisque, mushroom risotto or creamed spinach. A classic pairing with coq au vin or roasted duck, enjoy with charcuterie and creamy bleu, Gouda or brie cheeses."

Chateau Ste. Michelle Oak Oval Gewurztraminer, 2009

Chateau Ste. Michelle is one winery where I enjoy a number of their wines.  I recently purchased their Oak Oval Gewurztraminer.  

Chateau Ste. Michelle Oak Oval Gewurztraminer, 2009 ($17) is from the Columbia Valley, Washington.  It is 100% Gewurztraminer with grapes coming from two of Chateau Ste. Michelle's vineyards -  Jones Two Gun Vineyard (Quincy area) and Airport Vineyard in the Yakima Valley.  This is sur lie aged for four months in French oak (a pleasant surprise). On my palate it had a nice spice flavor with a hint of minerality.  Crisp.  Refreshing.  Enjoyable.

Winemaker's Notes:  This Gewürztraminer has lovely aromas of jasmine, green tea and a touch of melon. It displays beautiful acidity and just a touch of richness from aging in the Fuder for four months. While the wine gained complexity from the yeast lees contact, it didn’t lose its wonderful spicy Gewürztraminer fruit character. Enjoy with a spicy stir fry or try it with a traditional Alsatian feast of pork and sauerkraut.......you won’t be disappointed!