discovercaliforniawine.com

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.

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!

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. 

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) 

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.

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.

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!

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!

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.

Dry Creek 2009 Fumé Blanc

When I need a change of pace from Chardonnay, Sauvignon Blanc, and Pinot Grigio one of the varietals I turn to is Fumé Blanc.  I find Fumé Blancs are an alternative to the fruit forward grapefruit and citrus flavors of New Zealand Sauvignon Blancs and the acidity and sometime oakiness of Chardonnay. 

Since my recent wine tastings were Chardonnay I definitely needed a change and opened a bottle of Dry Creek 2009 Fumé Blanc.  This is 100% Sauvignon Blanc, but a far cry from New Zealand's bold fruit profile.  Dry Creek's Fumé Blanc was crisp and refreshing with a flavor of Meyer lemon and minerals.  It is also stainless steel fermented  (not oak aged like some Fumé Blancs can be).

Winemaker's Note:  Bright aromas of lemon peel and passion fruit.  After several minutes in the glass, additional aromas of pineapple and grapefruit shine through.  On the palate, the wine continues the refreshing theme of citrus elements, along with wonderful backbone of minerals that provide dimension and weight to the palate.  Subtle, nuanced, and showing true varietal character, this delicious wine finishes crisp and juicy  proving again just how versatile Sauvignon Blanc can be.

Although this is not my favorite Fumé Blanc (Chateau St. Jean is - a later blog for this) I would still purchase and enjoy it for the mineral and Meyer lemon flavors. 

Louis Jadot Beaujoleas-Villages and Trivento Amado Sur Malbec

Saturday's tasting was on two very enjoyable red wines: 2009 Louis Jadot Beaujoleas-Villages and 2009 Trivento Amado Sur Malbec.  Customers and I enjoyed them both.  Whether  you want a light or medium bodied red, these are  both worth a try.

Louis Jadot Beaujoleas-Villages 2009 is 100% Gamay grape.  The wine has a nice fruit flavor with a hint of spice.  It is slightly tannic and not acidic.  Perfect for the spring weather, grilling and relaxing.  It's light like a Pinot Noir and as versatile for pairing with food.  This will pair nicely with cheese, seafood, chicken, pork, veal, beef, and lamb.

Winemaker's Notes:  Strong red purple colour.  Fresh red fruits on the nose with a hint of dark cherry.  Slightly spicy with a touch of grey pepper, liquorice and a touch of rose flower.  The whole wine is very well balanced with a nice acidity and the tannins presence on the finish invites food pairing with terrines, charcuteries, grilled red meat, white fish, cheese or simply as the sole wine of a meal. 

Trivento 2009 Amado Sur Malbec is a blend of 73% Malbec, 15% Bonarda*, and 12% Syrah.  I found it earthy with a hint of dark fruit and smoke; the tannins were mild.

Winemaker's Notes:  A deep red wine with dark blue tones and aroma of dark fruit combining with notes of black pepper, anise, cinnamon and chocolate.  Lush flavors of plum and berries give way to velvety tannins and a persistent and pleasant finish.  Enjoy with rich dishes and roasted meats including lamb, beef, and   pork.  This wine also marries well with spicy, fruit-based sauces and sides.

*The Bonarda grape is indigenous to Argentina.  It was the most widely planted varietal in Argentina but has been surpassed by the Malbec grape.  Prior to growing in Argentina the Bonarda grape was grown in the Piedmont region in Italy. 

St. Francis RED and Robert Mondavi Private Selection Chardonnay

Friday's tasting was on St. Francis Winery's RED, 2006 and Robert Mondavi's Private Selection Chardonnay, 2009. The former met with mixed reviews and the later was not a favorite.

St. Francis Winery's 2006 RED is a blend of 48% Merlot, 28% Cabernet Sauvignon, 15% Syrah, 3% Zinfandel, and 6% Mixed blacks (Cabernet Franc, Grenache, Alicante, and Malbec).  It has quite the grape variety.  RED had an inviting cherry aroma.  The flavor was spice with mild tannins and acidity.  There was no fruit on my palate, but a few customers did mention they thought it had a nice fruit flavor and aroma.

RED is worth a try and it will pair nicely with food.  However, there are so many red blends out there that I think are better - like Coppola Rosso and Apothic Red.  I'll blog about those another time.

Winemaker's Notes:  Red, ripe and robust fruit flavors with spicy aromas make this a wine that pairs well with a variety of food.  Great with grilled foods and pizza or pasta dishes with red sauce.  The perfect wine to serve at a cocktail party or backyard barbecue.

NOTE:  With the  2007 vintage the label will read RED Splash.


Robert Mondavi Private Selection 2009 Chardonnay is a composition of 96% Chardonnay, 2% Gewurztraminer, and 2% White Riesling.  It is aged in French/American oak for 10 months.  I found that it had an initial flavor of apple which was quickly overshadowed with a long acidic finish.  The acidity was too much for me and my palate shut down.  Customers were not a big fan of this Chardonnay.

Winemaker's Notes (on the bottle): Crisp apple, tropical fruit, and spice notes with subtle oak nuances integrated into a crisp finish.

Winemaker's Notes (on their website): The nose reveals lemon cream, orange zest, and  peach aromas with smoky oak nuances and enticing vanilla/brown sugar scents.  The creamy, mouthfilling palate creates a lush impression and is balanced by a long, crisp finish.  Enjoy this delicious wine with rich seafood, poultry and pork dishes, white-sauce pastas - like fettuccine Alfredo, or flavorful, soft-ripening cheese.

Kendall-Jackson Vintner's Reserve Chardonnay 2009 and Clos du Bois Chardonnay 2009

My tasting last night was for two 2009 California Chardonnay's - Kendall-Jackson's Vintner's Reserve and Clos du Bois.

Kendall-Jackson Vintner's Reserve Chardonnay had a hint of butter with pineapple and honey.  I found it a tad tart with a slightly acidic finish.  The later is not a negative and paired with food it would be quite enjoyable.  I find Kendall-Jackson to be a reliable Chardonnay, but not exceptional.  A wine I would definitely use for cooking.

Winemaker's Notes:  "Beautifully integrated tropical flavors such as pineapple, mango, and  papaya with citrus notes that explode in  you mouth.  these flavors delicately intertwine with aromas of vanilla and honey to create depth and balance throughout.  A hint of toasted oak rounds out the long, lingering finish." 

Clos du Bois Chardonnay also had a slight hint of butter, pineapple, and spice, but with a long acidic finish.  It was so acidic my palate shut down and I was not able to taste any flavors. This to me was a negative and not enjoyable.

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 fruit flavors as well as hints of butter, toasty oak and spice, all lingering into a satisfying finish.  This rich Chardonnay is ideal with lobster and other shellfish served in buttery sauces, creamy pasta dishes or any meal tinged with sweet spices, like cinnamon, nutmeg or ginger.

Of the two Chardonnay's customers hands down  preferred the Kendall-Jackson Vintner's Reserve.  I too preferred it.  However, given the choice, I would spend the extra couple of dollars for Kendall-Jackson's Avant Chardonnay.  (Reserve is $10.99 v. Avant $13.59).

Two Hands Angels' Share Shiraz, 2008

Two Hands Angels' Share Shiraz is from McLaren Vale, South Australia.

The first time I had this wine I was doing a wine tasting. The Kroger Wine Consultant opened a bottle for his customers to enjoy. It was heavenly.

This Shiraz has a deliciously rich dark color and inviting aroma. It is velvety smooth with a hint of spice, light oak and great dark fruit flavor with a hint of chocolate. I must admit, I purchased a case.

Winemaker's Notes: Deep black with a slightly purple rim. An aromatic bouquet of ripe fruits such as cherries and black currents with notes of freshly ground coffee, dark chocolate, peppermint, licorice and subtle pepper.

If you enjoy Shiraz this one is a winner.

Planning my trip to Wine Country in California

For the last couple of days I’ve been searching the internet looking for where to go and what to do while I’m in Napa, Sonoma, and Monterey.  I bounce from website to website as I find one leads to another and another and another.  It reaches the point where I have a lot of notes on a lot of paper and it starts to become overwhelming.  At the very least I need a glass of wine.  So let me share some insights with you should you find yourself planning your trip  to California Wine Country.

To help keep me focused as I navigated the maze of websites I referenced two books:

Compass American Guides: California Wine Country, 6^th Edition (paperback), Matt Villano, Sharon Wood, and John Doerper

 

Fodor's In Focus Pocket California Wine Country, 1^st Edition (Paperback), Fodor’s  

Both books listed wineries by region.  For each winery the property was described, what wines they were noted for, and winery tour and tasting information.  Restaurants and places to stay were also included.  I found them concise and very informative.  Area maps were shown on various pages.

However, not all wineries are included in these books. I realized this when a couple of wineries on my preliminary list  (based on wine I enjoy) did not appear. (ie. Orin Swift The Prisoner is one of my favorites and I am anxious to try their new wine Abstract. Orin Swift was not in either book.)

In the end I purchased Compass American Guides: California Wine  Country.  I found the maps in this book easier to read and more informative.  With my book in hand I now navigate the websites with less stress.  

The websites that I am using and finding very useful are:

Wine Enthusiast – www.winemag.com

Wine Spectator – www.winespectator.com

Paso Robles region – www.pasowine.com

Silverado Trail – www.silveradotrail.com

Wine country events – www.winecountrythisweek.com

Wineries, events, food, shopping – www.winecountry.com

Lastly, www.discovercaliforniawine.com  – I am in the process of using this website.  It has a search for wineries and it even lets you  plan your trip. I’m thinking I enter in the wineries and it plans my route, but  I’ll have more on this another day after I play with it.

After I get all the wineries lined up, I will go to their respective websites and find out what tasting information they have  (ie. another winery Conn Creek was not in either book, but on Conn Creek’s website I found they have and AVA Barrel Blending).

I’ve rambled on enough.  I need a glass of wine in order to continue my vacation planning.

So many wineries, so little time!

Kendall-Jackson, Avant, 2009

I’ve always found Kendall-Jackson’s Chardonnay to be okay; nothing special that I had to have as it varied from year to year.  However, during a Chardonnay tasting I was doing this past weekend a few customers told me how good Avant was. A Kroger wine consultant also told me it was quite nice and one I should try.  They were right. It was enjoyable and a wine I’d buy again.  

 Avant is a combination of oak aged and stainless steel fermented grapes.  It is nicely balanced.  Light hint of oak, slightly creamy, green apple, and pineapple, with an acidity that does not turn off my palate.  I must admit I’ve never been able to pick out floral notes or pear on my palate, so these flavors I leave to you.

Winemaker's Notes:  This refreshing Chardonnay bursts with intriguing layers of fresh pineapple, bright green apple, crisp Meyer lemon, juicy pear and wildflowers. The wine's refreshing acidity and sleek mineral notes are balanced by a rounded mid-palate with a long, pure fruit finish.

What's to come

I enjoy wine and there is so much to choose from.  Chardonnay?  Riessling?  Zinfandel?   Red blends?  Need I go on?  The wine profile may be on the label, and it sounds so alluring, but is that what the wine really tastes like?  Everyone’s palate is different, but this will be another avenue in helping you decide on a wine.  There is nothing worse than getting a bottle of wine home and finding  out you made the wrong choice.

In my blogs I will navigate the variety of wines available and pass on my thoughts to you.  If I’m reviewing a wine that I did a tasting on, I’ll include the customer’s response.   I'll talk about numerous wine related topics: wines I've tasted, a book review, event I've attended, or trip I've taken.  I also enjoy cooking with wine, so I may even include a recipe.

With that said, this is day one of my wine journey blog in which I hope to have you as a guest.  There is so much wine and so little time.