Cupcake Chardonnay, 2009 and Rex-Goliath Cabernet Sauvignon

Friday's tastings was on two wines - 2009 Cupcake Chardonnay and Rex-Goliath Cabernet.  

Cupcake 2009 Chardonnay  is from Central Coast, California.  It is 100% Chardonnay and oak aged.  The flavor had a hint of butter, lemon, vanilla,  spice and oak, with a lingering acidic finish.  It was this lingering acidity that customers did not enjoy.  I was not a fan either.

Winemaker's Notes:  Decadent levels of
butter, cream, bright citrus and vanilla melt into a balance of oak and subtle spice. In other words: Delicious. Serve chilled with crab cakes, seared Ahi tuna on waffle crackers or fresh-baked French bread and cheese.

A huge hit with customers was Rex-Goliath Cabernet Sauvignon,  also from California.  This is the number one selling Cabernet in Southern Virginia this year.  It has a nice dark fruit profile with oak and some tannins.  For the price I would drink this with casual food (ie. hamburgers).  Great for cooking with too. 
 
Winemaker's Notes:  Dark and intense in color. Hints of cedar and oak, with layers of raspberry, plum, mocha and currant. Smooth tannins with big fruit flavors lead to a lengthy and persistent finish.

Ghost Pines Cabernet 2007

Ghost Pines 2007 Cabernet is from California.  59% of the grapes are sourced from Napa County and 41% are sourced from Sonoma County.  I can only be direct and to the point about this Cab.  It has a great aroma of dark cherry and smoke.  The aroma invites you in to a wonderful balanced flavor of dark cherry, blackberry and smoke with medium tannins.  Very enjoyable.  A must buy.  You won’t be disappointed.   

Winemaker’s Notes:  Layers of blackberry and dark cherry complement rich roasted vanilla, Asian spice and nutty smoke character all surrounded by firm, integrated tannins.

Women for Wine Sense Tasting

Monday night was the monthly tasting for Women for Wine Sense and we celebrated the organizations 21st birthday.  The event was held at Sensi in Richmond, VA.  It was a wonderful night of nice wines and delicious food.  Everyone attending the event had rave reviews for both the food and wine.

Before I get into the wine I have to mention the restaurant we ate at - Sensi.  If  you have not been and are looking for a special night out I highly recommend it.  The food was fabulous and the service was great.


The first wine served was Maschio Prosecco from Italy.  An enjoyable, crisp wine with mineral flavor and frizzante.  This paired perfectly with the four hors d’oeuvres that were served: Fois Gras and Peppercorn Mousse Crostini, Smoked Salmon Gauffrettes, Mini Crab Cakes, and Tomato Bruschetta.  

Winemaker's Notes:  Sparkling wine that is light straw yellow in color with a lively froth; a bouquet of white beach and orange blossoms; and fruit forward with peach and almond flavors.


Planeta La Segreta Bianco 2009 is from Sicily, Italy and a blend of Grecanico*, Chardonnay, Viognier, and Fiano**.  This is a light, dry wine with a slight hint of lemon, is smooth and not acidic.  A  neutral wine that pairs very nicely with food.  

This was served with Pan Seared Scallops on Lemon Basil Risotto and Tomato Battuta.  Another perfect pairing.  

Winemaker's Notes:  (not available) 

Fillaboa Albarino 2009  from Spain is a dry white wine with mineral characteristics and slight touch of lemon.  I did not get any of the fruit flavors in the Winemaker's notes.  Fillaboa Albarino is versatile to pair with food.  

The pairing at dinner for this was a Striped Bass with Beurre Noisette and Capers.  Fantastic!  

Winemaker's Notes: Aromas of lime zest, melon and lemon thyme. Nervy and taut on entry, then creamier in the middle, with juicy flavors of ripe melon, fresh pineapple and spicy herbs…fresh albariño with good fruity persistence.”   


Last, from the vineyard Rocca Delle Macie was Sasyr Sangiovese Syrah 2008 from Italy; a blend of Sangiovese and Syrah.  This was a wonderful wine with great dark fruit aromas and a luscious ruby red color.  The flavor was cherry and berry and a nice smooth spice finish.

Rosemary Roasted Leg of Lamb (which was cooked to perfection), Roasted Garlic Sauce, Sauteed Shallots and Saffron Potatoes was the food paired with this wine.  Although the wine was fantastic, the pairing received mixed reviews.  Some thought the wine was too fruity for the meal, there were those that thought the wine over powered the meal, and others thought the pairing was perfect.  

Winemaker's Notes:  Brilliant ruby red.  Intense red fruit aromas of ripe cherry, blackberry and raspberry; succulent, supple well-structured palate with a silky smooth finish.   


*Grecanico - grape indigenous to Italy grown in regions of north east Italy.   

**Fiano - grape indigenous to Italy in regions east of Naples.

Montes Alpha Syrah, 2008

I recently tasted the 2008 Montes Alpha Syrah from Chile. It's a blend of 90% Syrah, 7% Cabernet Sauvignon, and 3% Viogner.  I must say I found it enjoyable.  The color was a dark ruby red.  On my palate the flavors were tobacco and spice, not very tannic and nicely balanced. The finish was long and pleasant. 

Winemaker's Notes:  Of intense ruby red color, it has enchanting floral aromas accompanied by tobacco and leathery notes.  On the mouth, it's powerful and full bodied to the palate with soft and mature tannins and a very long elegant finish.

Stella Blanca, 2008

Stella Blanca is a Semillon from Northstar Vineyard in Columbia Valley, Washington State.  96% Semillon and 4% Muscadelle*.  It has a prominent oak aroma over powering any other aromas. The flavor is slightly creamy, with a hint of oak and tart finish.  As in the winemaker's notes, I can see this pairing nicely with crab. 

Winemaker's Nores:  This refreshingly bright, crisp white wine offers lovely hints of tropical fruits, apple, lemon zest, honeydew melon on the nose, followed by a nice creamy texture that finishes with refreshing pear and citrus flavors. A balanced wine that is great with seafood, especially crab. Enjoy!   

*Muscadelle is an extremely rare varietal for Washington state, with only one known grower managing it. 

Riondo Prosecco, NV

Happy Easter!  At the holidays I enjoy a nice glass of bubbles while I'm cooking the holiday meal. Everyone leaves me alone in the kitchen so while I cook it's calming for me to sip, cook and sip, sip, sip some more.  Thanksgiving and Christmas I make myself (and husband) mixed drinks with sparkling wine and at Easter it's Prosecco.

Riondo Prosecco is from Veneto, Italy and is my favorite Prosecco. Crisp and refreshing with a little frizzante that plays on your tongue.  Dry with a mineral character. 

Winemaker's Notes: This sparkling wine is produced in full respect of ancient traditions, using Prosecco grapes grown on the Veneto hills. It is characterized by a fine, light perlage and a fresh and aromatic perfume. It is perfect both as an aperitif and as an accompaniment to light dishes.

Sutter Home Sweet Red

When I have tastings there a number of customers who enjoy sweet white wines (e.g. Moscato, White Zinfandel).  They often ask me to recommend a wine that will help them transition over to red wines.  So … if you enjoy sweet white wines and want to make the switch to red then I suggest you try Sutter Home Sweet Red.   

Sutter Home Sweet Red  is not as sweet as Moscato and White Zinfandel, but it has less tannins than red wine and is not dry.  Sutter Home Sweet Red has a nice flavor of cherry and berry with a hint of spice.  Because this is not extremely sweet it will pair nicely with a meal.

Winemakers Notes:  Surrender to the enticing fresh berry flavors and heady peach aromas! This carefree, uncomplicated red wine brings together all the refinement of Merlot, the sensual spirit of Zinfandel and the lovely floral notes of Moscato in a most delightful and unexpected way. Our rich blend of premium California wine is crafted in an easy-drinking style with a luscious mouth feel and natural residual grape sweetness that delivers a velvety smooth finish. Voluptuous and smooth, this is the kind of everyday wine that goes well with just about everything. Try our softer-styled red served chilled as an apéritif or with grilled meats, delicately–spiced Asian cuisine, and light cheeses.

Marquis-Phillips Grenache, 2008

It has been quite a while since I've tasted Marquis-Phillips wines.  When I had the opportunity to try it again I was excited. 

The 2008 Marquis-Phillips Grenache is from McLaren Vale, Australia.  When I tasted it, it started with a cherry flavor and finished with spice.  It was not tannic, but did have a thin mouthfeel.  I did  not get any of the flavor profile the winemaker says exists in this wine. I did not enjoy this as much as I use to.  The thin mouthfeel didn't do it for me. The 2008 Marquis-Phillips Grenache was just okay and there are  many other wines out there that are more enjoyable. 

Winemaker's Notes:  Deep garnet-red, purple rim. Perfumed blueberry liqueur, sweet vanilla overlay. Creamy blueberry tart notes. Rich, sweet, mouth-filling. Patisserie, chocolate sauce. A hint of aniseed liqueur. Gentle defining tannins on finish.

Sawtooth Riesling, 2008

While in New York visiting my mom and dad, we went to  a great liquor store so I could wander the wine aisles. (Talk about so much wine, so little time!)  Dad recommended Sawtooth Riesling to me.  He enjoyed it and thought I would too.  Daddy knows best.  It was very nice!

The 2008 Sawtooth Riesling is from the Snake River Valley AVA in Idaho.  Yes, IDAHO!  What a surprise for me.  This delicious wine has a mineral and fruit aroma.  Flavors of apple and peaches with a hint of minerals.  Crisp and refreshing.


Winemaker's Notes:  This wine has a great nose filled with apple, pear, peaches and a hint of mineral. This wine has residual sugar and balanced acid that provide complexity to this fruity wine. Will pair well with sausage and spicy dishes. Enjoy this off-dry Reisling with friends and family.

Lander-Jenkins Cabernet and Costello del Poggio Moscato

At Saturday's tasting I poured four wines.  Yesterday I reviewed  Beach House Sauvignon Blanc and Murphy-Goode The Fumé.  Today I review Lander-Jenkins 2008 Cabernet ($12) and Costello del Poggio Moscato ($9 to $14).

Lander-Jenkins 2008 Spirit Hawk Cabernet is a blend of 86% Cabernet, 10% Merlot, 2% Zinfandel, and 2% Barbera.  The grapes are sourced from California vineyards in Paso Robles, Napa, and other select California sites that provide the flavor profiles that Lander-Jenkins is seeking.  I found this had a nice cherry and berry flavor profile.  Something I would serve with either meats or hamburgers. Customers enjoyed this wine.   

Winemaker's Notes:  Aromas of dark cherry, blueberry, vanilla with notes of cigar box and toasty oak. Velvety flavors of Bing cherry, currant. This full-bodied wine has rich tannins and a long, smooth finish. 

Costello del Poggio is from the Piedmont region of Italy and "the" wine that Olive Garden sells.  I cannot tell you how often customers ask me "do you have the Olive Garden wine?"  This is very popular with everyone who enjoys a sweet wine.  A little frizzante on your palate, sweet and fruit forward.  If you enjoy sweet wines, you can't miss with this one!

Winemaker's Notes:  (not available)

Murphy-Goode The Fumé and The Beach House White

What a fun wine tasting on Saturday!  The store I was doing my tasting at had three distributors pouring their wines. 15 wines were available for tasting and customers were allowed to choose 10 to taste.  I met a lot of nice customers, but then again you don't meet grumpy people when pouring wine.  

I poured four wines.  I will review two today and two tomorrow. 

Murphy-Goode 2009 The Fumé is from California, North Coast.  It is 100% Sauvignon Blanc and is partially fermented in stainless steel and partially oak aged.  This was very popular with the customers, but I was not a fan.  I found this wine to be to tart and it shut down my palate.  

Winemaker's Notes:  (not available)  

The Beach House 2010 White is from South Africa, Douglas Green Winery.  It is a blend of 85% Sauvignon Blanc and 15% Semillon.  The Beach House had a hint of grassiness with gooseberries; the finish was on the tart side grabbing the back sides of my tongue. I thought it was enjoyable.  Customers enjoyed this wine and many commented how they were going to take it to the beach.  This wine is crisp and perfect for the summertime. 

Winemaker's Notes:  (not available)  

I found it interesting with these two wines that customers either liked Beach House Sauvignon Blanc or  Murphy-Goode The Fumé.  There were no customers that enjoyed both. 

The other two wines I poured were Lander-Jenkins 2008 Cabernet and Costello del Poggio Moscato.  I will review these tomorrow.

Cupcake Red Velvet and Rex-Golliath Chardonnay

Friday my tasting was for two wines: Cupcake Red Velvet ($10) and Rex-Goliath Chardonnay ($7).  Customers enjoyed both wines.  

From California's Central Coast,  Cupcake Red Velvet is a blend of Cabernet Sauvignon, Merlot, and Zinfandel.  This wine had a burst of cherry on my palate finishing with spice.  The tannins were mild and the mouthfeel was a tad thin.  Customers enjoyed this and it sold quite well.  With the nicer, warmer weather I can see this with barbecued meats and hamburgers.  

Winemaker's Notes:  Red Velvet shows an incredible nose of chocolate, deep rich blackberries, red fruits and a creamy mocha finish that is unmistakable in its intensity and length.  It's reminiscent of a blackberry chocolate cupcake with a mocha coulis. Enjoy with sweet and spicy Hoisin steak, a barbecue bacon cheeseburger, or even a dark chocolate fondue. 

Rex-Goliath Chardonnay (from California) is a nice summertime chardonnay.  The flavor on my palate was crisp green apple and melon with a hint of pineapple.  As it is so reasonably priced it would be perfect for my White Sangria recipe (see my blog of April 11th ).  Also, for the price, it is ideal for cooking.     


Winemaker's Notes: 
Rex Goliath Chardonnay is a true sun-kissed California Chardonnay with bold aromas of apple and pear, combined with the classic spices of Grandma’s apple pie. Tropical fruit, pineapple and melon flavors combine with well-integrated layers of crème brûlée and a smattering of vanilla.

I’ve added a splash of aromatic white varietals to provide layers of delicate floral notes coupled with bright citrus character. Round fruit and vibrant acidity are harmoniously balanced with French oak. The oak used for our wines is a proprietary blend of French oak, with varying degrees of toasting. This gives the Rex Goliath oak profile a distinct flavor, like no other wine on the planet!

Dogfish Head Red & White

You may be thinking, "Dogfish Head is a beer."  Well, you're right.  While in New York last week I was looking at beer for my son.  When I travel I try to buy him beer he cannot find in Virginia.  While on  my search I found Dogfish Head Red &White.  The label said there was some Pinot Noir in it and was oak aged. I considered it wine related and had to taste it!  

Dogfish Head Red & White  is enjoyable.  I tasted a hint of cherry from the Pinot Noir, coriander and orange.  I enjoy wheat beers and this one is no exception.  

Brewer's Notes:  A big, belgian-style Wit brewed with coriander and orange peel and fermented with Pinot Noir juice. After fermentation a fraction of the batch is aged in one of our giant oak tanks. This has been one of our most popular Limited Edition beers at both our Rehoboth Beach, DE brewpub and at festivals. It successfully marries the refreshing citrusy qualities of a Belgian-style white beer with the robust complexity of a bold red wine.

Removing Wine Labels

Here's a tip for removing labels from wine bottles:

What you will need:
     1/4 cup ammonia
     hot water
     razor blade
     paper towel 

1.  Put the drain stopper in your sink.   

2.  Add 1/4 cup ammonia and begin filling sink with warm water.  You only need enough water to cover the bottle(s). 

3. As sink fills, fill wine bottle(s) with water (so it will stay submerged), and then lay it in the water with the label facing down. 

4. Let the bottles soak for 30 minutes. 

5. If label does not fall off, use a razor blade to gently remove label. Edge the blade toward the bottle and not toward the label.  Facing the blade toward the label as you work can result in tearing the label.

6. Lay label on a paper towel to dry. 

I find this method works on 90% of the wine labels I try to remove.  I save my wine bottles until I have enough to fit in the sink (about 6 or 7 bottles).  

I have tried Label Savers from Wine Enthusiast. These did not work well.  I had a 10% success rate and returned them. 

Yalumba Riesling 2008

At a few of my wine tastings customers have asked  what I knew about Yalumba 2008 Riesling.  Aside from the fact that it was from South Australia and therefore probably a dry Riesling, and not sweet, I knew nothing about it.  With all the customer interest my curiosity was peaked and I had to try it.  

The Yalumba 2008 Riesling is dry (not sweet or fruity).  It had a hint of lime with a tart finish and there was more acidity than I was use to in a Riesling. This was not balanced and the long lingering finish was an annoying tartness and acidity.  The winemakers notes make this sound wonderful but they did not describe the wine I was tasting.   I did not enjoy the Yalumba Riesling, and much prefer Chateau Ste. Michelle Dry Riesling from Washington State hands down. But that's a blog for another time.  

Winemaker's Notes:  Pale green hues, this wine has a spice and aromatic profile showing feijoa, lemongrass, rose petals and tropical fruit.  Long, fine and refreshing the Yalumba Y series Riesling shows grapefruit flavours with balanced mineral acidity and fruit sweetness.  This leads to a long lingering flavour and persistence on the palate.

Wine Cocktails, A.J. Rathbun

I’m a cookbook addict.  I purchase them, read them, prepare recipes that sound delicious, and keep them on my bakers rack in the kitchen for future reference.  My cookbooks are always handy so they can lift me out of the food doldrums for breakfast, lunch, dinner, and dessert.  What does this have to do with wine you ask … because of my addiction, to both cookbooks and wine, I purchased Wine Cocktails by A. J. Rathbun. 

All I ever considered doing with a bottle of red or white wine (aside from drinking it) was to make Sangria or I'd use sparkling wine for Mimosa's.   Wine Cocktails provided  a change from a bottle of wine to a refreshing, relaxing cocktail.  The recipes in this book are fun and they have a nice mix of ingredients that sound delicious.

To date, I’ve  prepared three recipes:  

        “Blue Wave” a delicious blend of Hpnotiq, Riesling, orange juice, and muddled fruit,  

        “Vanilla-Pear Mimosa” a mixture of vanilla-flavored vodka and pear nectar, topped with Prosecco, and 

“Cactus Berry”.  

All taste like MORE.  Since I LOVE Margaritas here is the “Cactus Berry” recipe. I hope you enjoy it as much as I did.

Cactus Berry

Ice cubes

3 oz. Merlot*

3 oz. white Tequila

1 ½ oz. Cointreau

1 oz. fresh lime juice**

2 lime slices for garnish

1.      Fill a cocktail shaker halfway full with ice cubes.  Add 
    the Merlot, white tequila, Cointreau, and lime juice.  
    Shake exceedingly well (as if you were shaking cactus 
    thorns from your hands).

2.      Strain the mix into 2 cocktail glasses. Garnish with the 
    lime slices and serve.

 (Reprinted with permission from WINE Cocktails: 50 Stylish Sippers that Show Off Your Reds, Whites, and Rosés, A. J. Rathbun, pg. 26,  The Harvard Common Press, Boston, MA 2009.)

     * Do  not use an expensive bottle of wine.  Purchase one that is mid-range and it will work perfectly.  

     **I enjoy a sweeter Margarita and substituted bottled sweetened lime juice.

There are many more recipes I want to prepare from Wine Cocktails plus I plan on purchasing A. J. Rathbun’s Champagne Cocktails (I do enjoy the bubbles), but … so many wine cocktail recipes, so little time. 

Champagne Cocktails: 50 Cork-Popping Concotions and Scintillating Sparklers, A. J. Rathbun, The Harvard Common Press, Boston, MA, 2010

White Sangria Recipe

The weather was quite warm yesterday and I was in the mood for Sangria.  I just wanted to sit on the deck and relax with Salsa Fresca, Guacamole, and chips.  This time I prepared my White Sangria and thought I'd share this with you. 

White Sangria
3 c. Chardonnay* (do not use a Chardonnay with a  strong oak 
          profile, you can substitute Riesling if you would prefer, 
          you would then need less simple syrup)
1 c. simple syrup** (or more to taste)
1 c. tropical fruit juice, or white juice of your choosing
3 oz. white rum
2 oz. orange liquor (Triple Sec, Cointreau)
1-1/2 to 2 c. chopped fruit (strawberries, blueberries, raspberries, 
          blackberries, orange)*** 

Combine all ingredients in a large pitcher or punch bowl.  Serve in glasses filled with ice. 

*3 cups of wine is just short of one 750 ml. bottle of wine. 

**Simple syrup is a 50/50 mixture of water and sugar.  Bring to a boil on the stove and put in the refrigerator to cool. 

***Since this is a white sangria I do not use white fruits (e.g. apple, pear), but you can if you want to.

For more sangria recipes see my post of March 24th.

ChocoVine Espresso

ChocoVine Espresso is now on the store shelves.  As promised, I've purchased this and tasted it.  In summation - ENJOYABLE.  I  drank it cold and slightly warmed (unlike ChocoVine, and ChocoVine Raspberry which need to be served COLD).  Without a doubt I can see putting this in my coffee.  ChocoVine Espresso is also a tad creamier, making this my favorite of the three flavors.

As I sit writing this I feel like baking with it.  YUM!  If I do, I'll write a post.  

If you're looking for something different, or as an after dinner treat, try this. 

Rex-Goliath Pinot Grigio, Free Range Red, and Cabernet

Saturday's tasting was three Rex-Goliath wines, from California.  For the price ($5.89) they aren't bad and they would be great for cooking with. 

The one white tasted was Rex-Goliath Pinot Grigio.  It has a light mouthfeel and acidity with a lemon finish.  The flavors weren't strong so pairing this with food would be quite easy.  Customers enjoyed, but commented there were other Pinot Grigio's and Sauvignon Blanc's they'd choose over this.  

Winemaker's Notes:  Our Pinot Grigio expresses abundant citrus and lemon-lime aromas with layers of fresh stone fruit, sprinkled with intense floral and lavender notes.  Bright and racy acidity is beautifully balanced with fresh citrus, leading to a crisp, refreshing finish.  A number of foods would be great with this wine.  Try it with a bowl full of steamed mussels in a broth made with Rex-Goliath Pinot Grigio, garlic, onions and butter.  Or for a hot summer afternoon, fresh fish tacos are an amazing partner.  

The second wine tasted was Rex-Goliath Free Range Red.  A new wine for Rex-Goliath  and a blend of Syrah and Zinfandel.  This had nice cherry notes (which disappeared quickly) and was slightly tannic.  I thought it was just okay, and there are other red blends I would rather drink (then again they are also twice the price).  However, customers enjoyed this and the Free Range Red sold the best of the three wines I had for tasting. 

Winemaker's Notes:  With big and juicy red fruit flavors, this wine is smooth and easy to share with your fellow red wine adventurer.

Lastly, Rex-Goliath Cabernet Sauvignon.  This is the number one selling Cabernet in Southern Virginia this year.  It had a nice dark fruit profile with oak and some tannins.  For the price I would drink this with casual food (ie. hamburgers).  Customers did enjoy and it sold well.   

Winemaker's Notes:  Dark and intense in color. Hints of cedar and oak, with layers of raspberry, plum, mocha and currant. Smooth tannins with big fruit flavors lead to a lengthy and persistent finish.

Clos du Bois Sauvignon Blanc, 2009

Yesterdays wine tasting was two wines - Clos du Bois 2009 Sauvignon Blanc and Trivento 2009 Amado Sur Malbec. 

On March 21st I reviewed the 2009 Trivento Amado Sur Malbec.  With yesterdays tasting this was still a customer favorite. 

Clos du Bois 2009 Sauvignon Blanc is from the North Coast of California.  I always enjoy New Zealand Sauvignon Blancs so I was looking forward to tasting one from California.  Clos du Bois Sauvignon Blanc was a pleasant surprise and enjoyable.  I find New Zealand Sauvignon Blancs to be very fruit forward (strong grapefruit flavor, and aroma, with lemon and lime). Clos du Bois Sauvignon Blanc was less fruit forward than a New Zealand Sauvignon Blanc and a tad more fruit than a Pinot Grigio (Pinot Grigio's are a mild grapefruit with a hint of lemon). On my palate Clos du Bois Sauvignon Blanc has more of a lemon profile, a hint of grapefruit and melon, with a finish of lime.  It also has nice acidity.  If you would like a wine that is between a Sauvignon and Blanc and a Pinot Grigio I recommend you try Clos du Bois.  Customers enjoyed this wine.

Winemaker's Notes:  Citrus aromas with grapefruit and melon flavors.

Catena Chardonnay, 2009

Catena 2009 Chardonnay is from Mendoza, Argentina.  I found it to have a nice fruit profile with a hint of minerality, an enjoyable acidity, and although oak aged, it was not very noticeable.  In fact, some customers tasting the wine (this was not one of my tastings) kept asking the pourer if it was oak aged or stainless steel fermented.  Although not my favorite, I would still drink and enjoy it.  

Winemaker's Notes:  Honeyed  stone fruit flavors with a rich, unctuous mouthfeel, citrus notes, pear and fig flavors with a strong minerality and a crisp finish.

Catena Cabernet Sauvignon, 2008

Catena 2008 Cabernet Sauvignon is from Mendoza, Argentina.  On my palate the tannins are light and the flavor is oak, pepper and cherry with a hint of coffee.  An enjoyable wine that would pair nicely with red meat or is enjoyable on its own. 

Winemaker's Notes:  A dark purple color with tones of garnet.  The nose offers intense aromas of ripe black currant fruit with layers of eastern spice, cedar, and a touch of fresh herbs.  The mouthfeel is full and rich with layers of cassis and notes of roasted espresso and graphite.  The finish is bright and fresh with finely grained tannins.

Lois Gruner Veltliner, 2008

If you are looking for a change from the white wine you typically enjoy, I suggest you try Lois.  This is from Fred Loimer winery in Austria and it is a Gruner Veltliner*.  Last night I opened a bottle of  Lois, 2008.  On my palate it had a hint of minerality with lemon and frizzante.  It was crisp and clean, pairing easily with food.  I think if I was given this  wine in a blind tasting I would have thought it was a Pinot Grigio.  I enjoyed this with my sushi.   

Winemaker's Notes:  (not available)

*Gruner Veltliner is a grape indigenous to Austria, Slovakia, and the Czech Republic.

ChocoVine and ChocoVine Raspberry

Let's switch it up and talk about a fun and different wine.  Whether you call it “the poor man’s Baileys” or “adult Yoo-Hoo” it’s still French Cabernet  and dark chocolate from Holland ... CHOCOVINE.

I do not do tastings for ChocoVine but I have spoken to many customers who have had both ChocoVine and ChocoVine Raspberry, and I have tried them myself (of course).  There is not one customer that I’ve spoken to that does not like it.  Either they are repeat customers that cannot get enough or they’ve tried it, liked it and once was enough (I'm in the latter group).

If you enjoy Bailey's Irish Cream then you might like this.  It's just not as creamy.  I think ChocoVine Raspberry is a little more decadent and prefer it over ChocoVine.  Next out will be ChocoVine Espresso. I hear it will be in the stores quite soon and is the best of the three.  When I see it, I'll try it and review it.  

If you try either of these serve it COLD.  Whether its straight from the refrigerator, or over ice.

If you'd like to make cocktails with Chocovine  go to their website - http://chocovine.com/cocktails.htm.

Jacobs Creek Pinot Grigio, 2009

I was excited to try Jacobs Creek Pinot Grigio (Classic Range) from Australia. Typically I enjoy Italian and domestic Pinot Grigios so something new would be exciting. 

I find Italian and domestic Pinot Grigios to have a mild grapefruit and citrus fruit profile.  A nice change from Sauvignon Blancs.  The 2009 Jacobs Creek Pinot Grigio is all TART, lemon tart.  There was nothing subtle about it (see Winemaker's Notes).  Because it was so tart no other flavors came through.  I'm not use to having a wine make me pucker.  On the plus side for me - this was not overly acidic.  On it's own it wasn't for me, but pairing with food where the primary ingredient is lemon or acidity based then it would be great as it would balance out the flavor.

Winemaker's Notes:  Appealing aroma’s of fresh red apple and quince fruit, which are highlighted with a subtle background of lemon citrus and honeysuckle. The palate is fresh and lively revealing lemon citrus and fresh apple fruit flavours, these are complimented by a zesty natural acidity and soft lingering finish.

Layer Cake Primitivo 2008

Layer Cake 2008 Primitivo* is from Puglia, Italy.  This is a nice jammy wine with black cherries, dark fruit, spice and the tannins are pleasant not harsh.  It warms  your mouth.  Layer Cake Primitivo is very popular with customers.  If you enjoy rich reds this is one you must try and you won’t be disappointed.

Winemaker’s Notes:  Inky black fruit, spice and white pepper, jammy black cherries, plums, blackberry fruit, truffles, tar and espresso.  Warm and rich in the mouth with a creamy texture; the ripe fruit is well supported by the deep structure of the wine.

*Primitivo is also known as Zinfandel.

Kung Fu Girl, 2010

I enjoy Rieslings.  My favorite has always been Dr. Loosen from Germany and within the last couple years I've added Chateau Ste. Michelle Riesling (Washington State) to my list.  However, as with all wines, I have to try new ones.  Hence, 2010 Kung Fu Girl, by Charles Smith Winery.

All I can say is MISTAKE.  There was no aroma, no flavor.  It was like drinking water.  Based on the winemaker’s notes, at best I’ll give you wet stone.  Save your money.

Winemaker’s Notes:  Aromatic, smooth, vibrant and tasty. Think tangerine, pineapple, wet stone, key lime, clove, and nectarine.