La Cana Albarino, 2011

Here I sit relaxing and enjoying a nice glass of La Cana 2011 Albarino ($13) from the Rias Baixas region in Spain. This is fermented 80% in stainless steel and 20% in French oak.  Light and crisp the aroma is pineapple and herbaceous with a touch of  smokiness. The flavor is a hint of minerality with a long finish of lemon tartness that grabs the back sides of my tongue.  Light acidity.  Very enjoyable.

Winemaker's Notes:  Pineapple, lemon, seashell and salt scents carry through on the pure, silky palate. Finishes very long with brilliant acidity, rich citrus fruit flavors, fine minerals and just the slightest touch of almond. Absolutely delicious.

Salvatore Principe Mi Amore Sparkling Moscato

For those of you who enjoy sweet wines, here's another one to consider ... two days in a row.  Saturday the distributor tasting with me had Salvatore Principe Mi Amore Sparkling Moscato ($11) from Italy.  It is 100% Moscato.   If you enjoy a sweet Moscato and bubbles then this wine is for you.  A very fruity aroma and flavor.  The winemaker's notes are are spot on.  Perfect for the hot summer weather. This sold very well.

Winemaker's Notes:  Salvatore Princicpe "Mi Amore" Sparkling Moscato is sweet and delicious with juicy flavors and aromas of fresh apricots, peaches, and honeysuckle.  Pairs well with salads, fresh fruit, spicy Latin or Asian dishes or mixed with orange juice for a mimosa. 

Salvatore Principe Rosso Dolce

While I was doing my tasting Saturday another distributor was tasting out Salvatore Principe Rosso Dolce ($8) from Italy and 100% Lambrusco.  Since this was a new in the store, and  customers do ask about sweet red wines, I had to taste it. (Okay sure, just another excuse to taste wine.)  The flavor was semi-sweet (not sweet like a Moscato) and cranberry or slightly tart cherry.  This was frizzante. If you're interested in a sweet red wine then I  suggest this.  For $8 its worth a try.  From what I could see it seemed to be selling well.

Winemaker's Notes:  Salvatore Principe Dolce Rosso is a soft red wine that tickles the tongue with flavors of black cherry and plum, finishing with a touch of sweetness.  Serve slightly chilled.  Pairs well with on its own, mild cheeses, pasta dishes or cold cuts.

Firesteed Pinot Noir, 2009

I was in the mood for Pinot Noir the other night and for some reason I had it in my head that it had to be from Oregon.  So I purchased Firesteed Pinot Noir.

Firesteed 2009 Pinot Noir is from Oregon.  This is fermented in stainless steel tanks and under goes malolactic fermentation with some oak aging.  It had a delectable aroma of cedar and cocoa.  On my palate the flavors were light berry with smoke and leather.  Quite enjoyable while I was relaxing and cooking dinner.


Winemaker's Notes:  Garnet in color with aromas of raspberries, cedar, leather and exotic spices, the wine's berry and cherry flavors are framed by soft tannins and continue throughout its on the lingering finish.  Grapes for this wine, as in previous years, were sourced from throughout the Willamette, Umpqua, Rogue and Walla Walla Valleys, creating a truly Oregon blend.

Lagosta Vinho Verde

If you're looking for an enjoyable, refreshing wine for sipping on the back deck, or pairing with a light meal, then you have to try Lagosta Vinho Verde ($8) from Portgual.   Made from 20% Arinto, 30% Trajadura, 30% Loureiro, and 20% Azal (varietals traditionally used in Vinho Verde and indigenous to Portugal) this Vinho Verde has the most flavor of any Vinho Verde I've ever tasted.  Light body and frizzante, the flavor is mild green apple and (what I though was) a hint of citrus on my palate.  This is the perfect summer wine.  Enjoy!

Winemaker's Notes:  Lagosta Vinho Verde has the highest level of CO2 permitted for a Vinho Verde, maintains the natural flavors and aromas of green apples, pears and flowers, as well as preserving its natural acidity.  Pairs well with pasta, salads, fish or on its own.

Predator Old Vine Zinfandel, 2011

Last weekend I tasted out Predator 2011 Old Vine Zinfandel ($14)  from Lodi, California.   I enjoy old vine Zinfandels especially when they are from Lodi, Amador, or Paso Robles.  

Predator 2011 Old Vine Zinfandel has an inviting berry aroma.  On my palate it was  smoke with a hint of chocolate.  After it had a chance to breath the flavor developed where it changed to black pepper.  The tannins also became slightly more noticeable.  Nicely balanced.  Customers enjoyed this wine and it sold very well.  Perfect for grilling and a great steak.  

Winemaker's Notes:  (Not available)

Chateau Ste. Michelle Eroica Riesling, 2010

I've been sidetracked, yet again, in reviewing wine.  However, I have not been sidetracked from tasting wine.  For a while I was pouring the same old, same old.  Finally new wines are coming in to the store.  One of the latest wines I've tasted out is Chateau Ste. Michelle's Eroica.  

Chateau Ste. Michelle Eroica ($20) is 100% Riesling from Washington state. It is a collaborative effort between Chateau Ste. Michelle  and Dr. Loosen (Germany).  Both wonderful Riesling producers in their own rights. Eroica combines new world (Chateau Ste. Michelle) and old world (Dr. Loosen) styles using Washington state grapes.  I found the aroma floral and fruity.  On my palate I tasted peach (more so than mandarin orange - see Winemaker's Notes below), minerality, and a hint of citrus.  Enjoyable.  Customers also enjoyed this wine.  However, I will admit that for $20 I do not find Eroica any more enjoyable than Chateau Ste. Michelle Riesling or Dr. Loosen Rielsing (I have been enjoying both for years) and these are half the price.  If you want to splurge then try Eroica.  If it's not in your budget, then try the Riesling from the individual winemakers.  Which ever you purchase you will not be sorry.

Winemaker's Notes:  The 2010 Eroica Riesling exudes mandarin orange and sweet lime aromas and flavors with subtle mineral notes.  The mouth-watering acidity is beautifully balanced by flavorful Washington Riesling fruit.  After a more than a decade we have truly found our “Eroica style,” striving for beautiful bright fruit with crisp acidity and enhanced mineralilty.  Pairs well with Asian dishes, Indian curries, crab, and scallops.


Note:  As an aside this collaborative effort was also used to produce Saint M using German grapes.  I have not had a current vintage, but did taste this a few years ago.  I must admit that when I tasted it I did not find it to be as enjoyable as Eroica or their other Rieslings.

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!

The Beachhouse Red and White (Blends)

I worked this past Tuesday as our wine was on sale at The Fresh Market.  I tasted out two wines that are perfect for summer. The Beachhouse White and The Beachhouse Red from Daniel Green Winery in the Western Cape, South Africa.  Both are easy pairing (which I love) and enjoyable (who doesn't love that?).  Some customers purchased this wine not just because it was enjoyable, but would make a great gift for friends they were visiting at the beach.

The Beachhouse White ($9.99 reg./$6 sale) is a blend of 80% Sauvignon Blanc and 20% Semillion.  The aroma was all citrus (not as bold and fruit forward as your New Zealand Sauvignon Blancs).  The flavor was a mild lemongrass with a hint of herbaciousness and citrus.  It finished with gooseberry tartness. Crisp and refreshing.  Customers enjoyed and this sold very well. 

Winemaker's Notes:  Twinkling bright and pale straw with playful lemongras and gooseberry aromas layered with hints of honeysuckle and tangerine that race across the palate in a refreshing burst of tantalising citrus fruit finishing with vibrant crispness.  The moderate alcohol makes this wine deliciously drinkable.

The Beachhouse Red ($9.99 reg./$6 sale) is a blend of 75% Shiraz, 20% Mourvedre and 5% Viognier.  The flavor was a a quick flash of fruit followed by spice and pepper.  Acidity and tannins were not noticable.  (I do not enjoy wines that have a lot of acidity or are tannic.)  All I could think of during this tasting was going home and grilling a steak or enjoying a big juicy hamburger.  Customers enjoyed this wine and it SOLD OUT.

Winemaker's Notes:  Ravishing ruby red colour with heaps of pepper and mulberry flavours on the nose.  On the palate the acidity and residual sugar are well balanced to create an easy drinking, well rounded red wine.  The mid-palate allows for juicy berry flavours.


Customer Interaction
When I pour the wines for my customers one of the points of information I tell them is where the wine is from.  In this case, South Africa.  For this tasting I had one customer ask me, "where specifically?"  So I told her, "Western Cape."  Her reply, "oh, from Cape Cod."  I guess she was geographically challenged.

Robert Mondavi Napa Valley Fume Blanc, 2008

It's been a while since I've reviewed wine.  In all  honesty my focus has been on dieting - lots of exercise and counting calories.  However, I have not stopped drinking wine.  I always budget calories so I can enjoy a glass (or two) every night while I cook, and if there aren't any calories in the diet for a glass, I have one anyway! 

I'll get back on track with Robert Mondavi's Fume Blanc.  In 1996 Robert Mondavi released the first Fume Blanc.  Fume Blanc is not a varietal/grape, but in fact Sauvignon Blanc.  Some winemakers oak age their Fume Blanc, others blend it (i.e. with Semillion).  Because  this was "the original" Fume Blanc, and not one of Robert Mondavi's lower tier wines (I'm not a fan of those), I had to purchase it to taste and review.  

Robert Mondavi Fume Blanc, 2008 ($14 Costco) is from Napa Valley, California.  40% of the grapes come from Mondavi Winery in the Stags Leap District, 20% from their Winery in Oakville, and the remainder sourced from other Napa and northern California wineries.  This is 92% Sauvignon Blanc, blended with 8% Semillion and is oak aged for four months.  The color is pale with a green tinge.  I found the aroma to be citrus, grassy and melon.  The flavor was a flash of melon, with minerality.  Nicely balanced.  Crisp and refreshing.  Another easy pairing wine and is great for the summertime. I've added this to my long list of enjoyable wines.  

Winemaker's Notes:  In 1966, Robert Mondavi created the first Fumé Blanc—a barrel-aged Sauvignon Blanc. This 2008 bottling continues that innovative tradition. Intense primary aromas of lemongrass mingle with the subtle scent of lime blossoms and hints of sage and spice. Mouth filling flavors of crisp yellow peach are couched in a very smooth, rounded texture.  Thanks to smaller yields for this variety in 2008, the wine has excellent density, flavors are concentrated and this youthful Sauvignon Blanc is already very expressive.  

Bellini Recipe

I thought I'd take a detour from reviewing a wine to providing a recipe.  For one of my tastings on Easter weekend I poured Lunetta Prosecco. Because of the holiday, family gatherings, and brunches I not only poured the Lunetta Prosecco, but I brought my pitcher and made Bellini's.  Bellini is a peach version of cocktails prepared with sparkling wines.  It is Italian in origin, so what better ingredient than Prosecco (although truth be told I also use Cava and sparkling wine).

Bellini

3 c. Prosecco

1½ c. Peach Nectar

½ c. simple syrup or to taste

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



Simple Syrup
In a small saucepan put equal parts sugar and water.  Bring to a boil and stir until sugar is dissolved.  Let cool.  Pour into a glass container and put in the refrigerator.  Use as needed.

Gnarly Head Authentic Red, 2010

One of my tastings last weekend was for Gnarly Head 2010 Authentic Red ($10) from Lodi, California.  This is a blend of Zinfandel, Merlot, Cabernet Sauvignon, and a splash of Syrah.  The aroma is a lush blackberry.  The flavor is dark berry, cocoa and spice.  Mild tannins. Unfortunately, I was pouring this wine at a Kroger where the majority of customers prefer sweet wines.  This was lost on them.  However, for those customers that tasted and enjoyed red wine, they liked this. I can see this pairing nicely with grilled meat.

Winemaker's Notes:  This brand blend has a juicy core of lush blackberry, plum and black cherry flavors with layers of spice and chocolate, balanced by complex French and American oak.  Boldly pair this wine with BBQ ribs, a hearty burger, or go all out with New Orleans style red beans and rice.

Paco & Lola Albarino, xxxx

I was in the mood to try a varietal I don't normally purchase.  At Costco I found Paco & Lola Albarino.


Paco & Lola 2008 Albarino is from the D.O. Rias Baixas, Spain.  It is 100% Albarino.  For me, the aroma was a heavenly peach and floral.  The flavor was granny smith apple and minerally. I'd say this wine was ... interesting.  Glad I tasted it.  Didn't dislike it, but wouldn't rave about it.  Middle of the road.

Winemaker's Notes:  "Appearance: attractive straw color with hints of green in the rim. Clean and brilliant.

Nose: very expressive and harmonious nose.  Fine notes of white fruit (green apples, pear) and  lemony aromas. Hints of herbs (basil) and flower blossom base notes. Surprising aromatic intensity.

Palate: clean and textured. Seductive exotic palate of pineapple and mango intermingled with refreshing citrus flavors amplified by minerally accents. Silky but yet full bodied, with long lingering finish. Round and very tasty.

Paco & Lola make a Divine Duo with sushi, pastas, fish, rice dishes, white meats, seafood, fish and shellfish
stews. "

Cupcake Moscato d'Asti, 2010

I have been tasting so many different wines, leaving me in quandary as to what wine to review next.  Since I have not reviewed a sweet wine in a while I'm going with my recent tasting of Cupcake Moscato.  Cupcake makes some wonderful wines and Fresh Market finally got their Moscato into the store.  It's been a big seller!

Cupcake 2010 Moscato* ($10) is from Asti D.O.C.G, Italy.  This is 100% Moscato and a delightfully fruity wine.  The flavors on my palate were peach and lychee.  Refreshing.  Perfect for the warmer weather.  Customers, who tasted, that enjoy sweet wine, LOVED this Moscato.  As one of my customers said, "this is a happy little wine."   

Winemaker's Notes:  "Expressive with floral notes that dominate with hints of peach and flavors of tropical fruits and lychee. It is a soft and luscious wine with just a hint of effervescence to tickle the palate and balance the sweetness. With bright fruit flavors and finesse, it’s reminiscent of a pineapple right-side up cupcake.   

Food Pairing Recommendations:  Enjoy with mascarpone cheese or with any dessert such as fresh berries and cream or vanilla bean poached pears."

*In prior releases Cupcake Moscato was non-vintage and made from Muscat of Alexandria grapes.

Primal Roots White Blend

Super Bowl weekend I did a tasting with Primal Roots 2010 Red Blend (reviewed on February 14th).  Customers loved it.  Recently, while walking through Costco's wine section I found Primal Roots White Blend.  I had to taste to see if it was as good as the red.  

Primal Roots 2011 White Blend is from California (70% North Valley, 30% Central Coast).  It is a blend of 50% Viognier,, 20% French Colombard, 15% Riesling, and 15% Gewurztraminer.  That sounded like heaven to me.  The aroma was all peach.  The flavor was peach and lychee with an ever so slight spice.  Mouthfeel was a tad creamy.  Acidity was between low and medium.  A very nice, enjoyable blend.   

Winemaker's Notes:  "The Primal Roots White Blend is a fusion of four varietals—Viognier, French Colombard, Riesling, and Gewürztraminer.  

     The Viognier makes up 50% of the blend and provides honeysuckle, peach, and apricot as well as a creamy texture.  

     The French Colombard adds the bright and crisp acidity. It also contributes a hint of spice to the blend.  

     Riesling lends a very floral orange blossom note, which balances well with the fruit.    

     Gewürztraminer is known for its lychee and spicy characters. This variety adds complexity to the final blend, making it a truly sensual and captivating wine."

Concannon Selected Vineyards Sauvignon Blanc, 2011

I enjoy a good Sauvignon Blanc and at this time of year I get excited when my tastings include a Sauvignon Blanc. Recently I tasted out a Sauvignon Blanc that I had not had before.  

Concannon 2011 Sauvignon Blanc ($10) is from Central Coast, California.  This is 98% Sauvignon Blanc blended with 2% Riesling.  The aroma is peach and lemon.  The flavor was a mild grapefruit with a tart finish.  Some of my customer discussions revolved around our perceptions of the tartness.  I thought a pith tart, some thought Granny Smith apple, and the Winemaker's Notes say gooseberry.  In any case, the tart finish was agreed on by all.  Very popular with my customers.   This is a great summertime wine.  Not a bold fruit forward wine like New Zealand Sauvignon Blancs, but a refreshing change.   

Winemaker's Notes:  "Selected Vineyards is a crisp and refreshing, food-friendly wine. Th is wine has a brilliant straw hue with notes of gooseberry. e palate is slightly tropical with a good depth of fruit. Cool stainless steel fermentation keeps the flavors bright and lively, and the medium body is slightly rounded in feel, leading to a crisp finish.  

Food Pairing: Herb-roasted chicken or your favorite shell sh dish."

Root 1 Cabernet Sauvignon, 2010

One of my tastings last week was for Root 1 2010 Cabernet Sauvignon ($11) from Colchagua Valley, Chile.  This is 85% Cabernet Sauvignon blended with 15% Syrah.  The aroma was cherry.  The flavor was a hint of fruit, but more on the earthy side with mild tannins.  This was a nice full bodied wine that customers enjoyed.  Customers also found this to be more on the earthy side than fruit.  

Winemaker's Notes:  "Deep ruby red with intense aromas of red fruits of and cassis. Soft notes of plum and blackberry followed by a hint of vanilla. Abundant flavors of ripe cherries and plums up front, highlight balanced acidity, soft tannins and good structure. Full-bodied with a long and concentrated finish accented by fruit and vanilla notes.  

Food Pairings  spicy meat dishes like ginger beef or peppercorn tenderloin. The rich, ripe flavors also complement hearty Italian fare like chicken or eggplant parmigiana and is a decadent finish to a meal served with chocolate truffles."

Northstar Merlot, 2006

Last night Dave and I opened a bottle of  Northstar 2006 Merlot from Columbia Valley, Washington.  It was AMAZING!  This is 76% Merlot blended with 19% Cabernet Sauvignon, 3% Petit Verdot, and 2% CabernetFranc, and is aged in both French and American oak. The color was a deep rich purple.  There was an inviting aroma of raspberry, blackberry, and cocoa.  The flavor was just short of jammy with cocoa and dark fruit.  Smooth.  Wonderfully integrated tannins.  Oh so enjoyable and unfortunately our last bottle.   

Winemaker's Notes:  This rich wine is concentrated and yet elegant, with aromas of cherry, plum, raspberry, and blackberry, finishing off with flavors of toasted oak, vanilla, coconut, mint, and toffee. Enjoy and celebrate!

Apothic White

Apothic has a wonderful red blend (reviewed May 3, 2011).  I recommend it to my customers when they are looking for a red wine with spice on the palate.  Apothic just released their white blend and I had the opportunity to taste it.   

Apothic White, 2010 ($9.50) is from California.  It is a blend of Chardonnay, Riesling and Moscato.   I enjoy a wine where the flavors are distinct and this has a delicious honey flavor with a hint of fruit and touch of vanilla.  A nice, enjoyable wine perfect for the summer.  

Winemaker's Notes:  A delicate blend of smooth Chardonnay, aromatic Riesling, and lucious Moscato, which creates layers of tropical fruit, complemented by hints of honey and vanilla.

Ballast Stone Shiraz, 2009

Having enjoyed Ballast Stone 2008 Shiraz (reviewed on 3/2/12), I had to taste their 2009 vintage.   

Ballast Stone 2009 Shiraz ($13) is from McLaren Vale, Australia.  It is 100% Shiraz and has 15% alcohol. The color is a deep dark purple with a wonderful fruit aroma of cranberry and strawberry, and tobacco.  On the palate there is a burst of dark fruit quickly followed by spice and tobacco.  It has a long spice finish.  Low tannins.  Nicely balanced.  

Winemaker's Notes:  Matured in American and French oak. Aromas of plums, blueberries and spices follow through to the generous palate, finishing with subtle pepper overtones. Made to enjoy now, with cellaring potential of up to 7-10 years.  

Chandon Chardonnay, 2009

During my tastings at Christmas and New Year's, several customers told me how much they enjoyed Chandon Chardonnay.  It's taken me a few months, but I finally purchased it to taste and review.  It's more than I typically pay for a wine, but in the end, it was worth splurging on.  

Chandon 2009 Chardonnay ($27) is from the Carneros region in California.  This was a nice complex wine.  Balanced.  I found the aroma to be a bit tropical with a hint of herbaciousness and butter.  The flavor was tropical with apple, citrus and spice.  Medium acidity. I agree with my customers - a very nice Chardonnay.

Winemaker's Notes:  "The wine’s aroma is fresh and structured with floral notes highlighted by elderflower.  As a signature of its Carneros appellation, the wine’s mineral aromas remain lifted by balanced acidity.  When harvesting at optimal ripeness, characters of white Burgundy are revealed in the wine as subtle, yet present, with the oak being perfectly integrated.  Fuji apple, lemon and other citrus flavors create a satisfying, seamless palate that finishes with notes of white peach and apricot.  

The depth of this versatile, food-friendly Chardonnay makes it a natural match for hearty seafood dishes like grilled salmon or halibut. Pair it with roasted chicken or with a Chinese chicken salad for a lighter meal."

Cline Ancient Vines Zinfandel, 2010

I had the opportunity to taste Cline Ancient Vines Zinfandel.  In the past I've enjoyed their Zinfandel and Cashmere, so I was excited to try their Ancient Vines.  I do love a nice old vine Zin.

Cline 2010 Ancient Vines Zinfandel ($14) is from California.  The grapes are primarily from Lodi and Oakley and the remaining Zinfandel grapes sourced from Mendocino County.  It is aged for 6 months in American oak (35% new).  Once again, no aroma in the plastic tasting cup.  The flavor was berry fruit with a hint of coffee that was quickly followed by black pepper.  Medium tannins that were nicely integrated and not overpowering. 

Winemaker's Notes: Cline Ancient Vines Zinfandel shows wonderful, fat strawberry, with coffee and chocolate characters. Aging in new and used wood has lent this wine a subtle vanilla quality that nicely complements the explosive fruit notes.  A nice complement to pasta dishes with a light tomato sauce or grilled meats.