a grape of another name

Iglesia Vieja Reserva (2003)
Bodegas La Purísima
68% Mataró | 21% Cabernet Sauvignon | 11% Tempranillo
Yecla, Spain

Mataró is the predominant grape in this Spanish reserva. Prior to picking up this wine I was unaware of such a grape, but a quick search revealed that it is in fact a grape I know - Mourvèdre, more commonly known in Spain as Monastrell. This grape variety produces full bodied, deep, tannic but peppery wines and is commonly found in the wine regions of Southern France. For a full list of Mourvèdre's many aliases, check here: Mourvèdre Synonyms

The blend of this wine, including Cabernet Sauvignon and Tempranillo is well balanced. Being a Reserva or Reserve, the wine is required to spend at least three years aging, one of which is to be in oak casks. American oak was used for 12 months, followed by an additional 2 years of bottle aging before release. Unfortunately, because of varying laws between the wine producing regions of the world the term "Reserve" does not always have the same definition when printed on a bottle.

Appearance: Clear, medium intensity showing garnet with a soft ruby tinge. Text is clearly legible through the wine.

Nose: Clean nose with medium intensity, developed aromas of black fruit, spice, and oak. Upper aromas of soft cherry and integrated wood from ageing. Deeper levels of black currant, black cherry, pepper, and licorice. Oak aromas include vanilla and cinnamon.

Palate: Dry wine with bright, cranberry-like acidity and medium tannin. Full bodied with medium plus intense flavors of black cherry, black pepper, walnut, and tobacco. Slight vegetal flavors on the finish with lingering spice.

The Yecla DO is located about 130 km southwest of Valencia, and is part of the larger Levant region in southeastern Spain. While Monastrell is the primary grape variety grown here others may include Airen, Tempranillo, Merlot, Cabernet Sauvignon and Syrah along with other local varieties.

The Iglesia Vieja (literally "Old Church"), an important landmark found in Yecla's Plaza Mayor, is the namesake of this wine and is depicted on the label.


View Larger Map

This is certainly a bold and beefy red, and probably best paired with a solid meal. I'd also be keen to have some quality sharp cheddar along with this. I really like the combination of grapes in this, and you can pull a lot of key aromas and flavors from each one - pepper from the Mourvèdre, currant from the C.S., and cherry and cranberry from the lighter Tempranillo. I think this wine has a lot going on for it, and will definitely be even better in years to come.

Cheers!

wine related life update

Just a quick somewhat relative note to all my readers.

I'd like to say, that with much delight - aside from missing my Monday evening classes - I have completed the third level of the Wine & Spirits Education Trust program.

Last night we sat for a 50 question multiple choice exam, followed by four essays, and then a blind tasting. I feel very good about the questions they asked, and was pleased to see a lack of Italian-focused essays - Italy and their wines are a definite weak point for me, but this class certainly helped me to improve what I do know.

The blind tasting was a Tawny Port, which is thankfully not a difficult wine to identify. The tasting metrics that we had to take on it left me feeling uneasy here and there, but I'm certain I scored enough points on that to at the very least pass the section.

It'll be a little while before I have any notification of my scores since the exams have to be shipped back to the UK and graded by what I can only hope is an elderly woman, who represents everything good and proper about British people, with a large red pen.

Cheers!

Better Beaujolais for your buck

Louis Jadot Beaujolais-Villages (2007)
Maison Louis Jadot
Gamay
Burgundy, France

From the southern most region of Burgundy, Gamay wines are perfectly paired with most holiday dinners. Softer in body and not as earthy as Burgundian Pinot Noir, fruit-driven, and softer than California Cabernet they make a perfect match to many lighter bodied food.

Appearance: Clear red wine, medium intensity, ruby to brick in color. Text is legible through this wine.

Nose: Clean nose, medium intense aromas. Initial floral and red-cherry aromas followed by soft earth tones, red fruit, and rose. Other fruit including plum and strawberry.

Palate: A dry wine of medium characteristics, soft tannins, and refreshing, cranberry acidity. Predominant flavors of strawberry and raspberry followed by black pepper and mushroom.

If the Valdiguié was a good pairing with turkey, this will be even better. A step up from your Beaujolais-Nouveau, you'll get a better wine for your money by checking out some of the Villages produced bottles. Georges du Boeuf is another favorite at a reasonable price.

Carbonic maceration gives these wines a soft but fruity characteristic, leaving behind much of the harsh tannin. Also best served with a slight chill, this bottle cost around $12.

Cheers!

Holiday friendly tongue-twisters, cont.

Valdiguie Noveau (2008)
Charles Shaw
Valdiguié
Napa, California

If you don't have a Trader Joe's nearby, I apologize. It's not going to kill you to not have this wine, or any of the other Charles Shaw brand, but it certainly doesn't hurt when you are looking for something low-priced at decent quality. At $3.49 a bottle, some of their varietals aren't that bad.

I picked up a bottle of their "Nouveau" Valdigué (say: val-de-gay) which I've read is similar to Gamay from Burgundy. This seems to be a mis-understanding though, but even still the grape is mis-labeled "Napa Gamay."

Appearance: This wine is clear and intensely violet. It's youthfulness shows in the clarity and brightness of color though.

Nose: A clean nose, medium intensity, with youthful aromas of red raspberry and cherry first developing. Further down is more of a perfumed, violet and rose aroma, and a slight medicinal smokiness.

Palate: Dry with light to medium acidity - think rhubarb with a little sugar. Soft to medium in all other respects regarding the alcohol and body. Red raspberry is almost overwhelming, strawberry, red fruit, a little mint, like on a sorbet.

Extremely fruit-forward, I would pair this up with dark meat off your turkey (or mix and match with your tofurkey if you will!) but save the cranberry sauce. This wine is going to compliment anything that has a little zip or tanginess to it, and I think would be a great accompaniment, or in place of a more traditional Beaujolais Nouveau. Serve with the slightest chill for best presentation.

Cheers!

Wines we can't say, but that won't break your budget

Chatuea Ste. Michelle (2007)
Chateau Ste. Michelle
Gewürztraminer
Columbia Valley, Washington

So I've been away for a bit - a week out sick and then another week spent in San Francisco. Thusly I've not had time to update my blog. So to make up for my drought of writing I'm going to review three great wines that you can pick up for the holidays - especially Thanksgiving.

The first is one of my favorite whites - Cheateau Ste. Michelle's Gewürztraminer (say: guh-VURTS-trah-MEE-ner). This wine is amazing with Chinese, Thai, or Indian food. I also think it would make a killer addition to any meal that you expect to use either heat or spice in. It's medium to full bodied, so will really stand up to some great foods too.

Appearance: Clear, medium intensity, gold wine with slight pétillance.

Nose: Youthful, clean aromas. Medium intensity with high notes of yellow apple, stone fruit (peach and mango), and lychee nut. Floral, tropical (pineapple, lemon) and soft ginger and spice deeper in the glass.

Palate: Dry to off dry sweetness, medium plus, crisp acidity like from a fresh-picked apple. More pineapple and stone fruit, and citrus with a medium long finish. Medium alcohol and body.

Try this tongue-twisting German varietal with a nicely seasoned pork or turkey dish. Or better yet pair it up with some spiced pumpkin pie. Get a wickedly festive recipe using Satan's blood here from Heather's Heat & Flavor.

Fruit-driven and fresh, this should be an absolute must at under $10 a bottle. Just as versatile as Riesling and a wine that I'm sure many of your holiday guests will challenge one another to pronounce. And I can't think of anything better than trying to speak German after a few glasses of wine.

Cheers!

nicely oaked chardonnay and crème brûlée (rhymes a little...)

Chardonnay, Gravel Ridge Vineyard (2005)
Cooper-Garrod
Santa Cruz Mountains Appellation, California

My roommate Dan made some wonderful crème brûlée the other night. There was plenty left over to enjoy tonight after dinner, and it prompted the uncorking of a bottle I had forgotten in my wine cooler - there was never a better idea for 100% malolactic fermentation.

I picked up this bottle of Chard on a trip to California earlier this year. Cooper Garrod Vineyards was one of our first stops upon venturing south of the Bay Area to explore the landscapes and wines of the Saratoga and Los Gatos regions. Historically known for its plum and apricot orchards, this is a perfect area for grapes with sunny hills and valleys, and cool evenings moderated between the bay and the Pacific ocean.

Cooper-Garrod's rustic tasting room is located just beyond an overlook of a beautiful valley, and is on the same property as their riding stables. The building itself is distinct in that it was formerly a fruit storage house for dried prunes and apricots. With a small gift shop and long tasting bar, we had an almost private tasting during our April visit.


View Larger Map

Appearance: Deep straw colored white, clear with long, skinny legs, perhaps from the barely 15% abv.

Nose: Clean nose presenting moderate aromas indicating the 10 months in French oak and malolactic fermentation - butterscotch, vanilla, cedar, and soft ripe yellow apples. Deeper into the glass I was presented with light floral and citrus aromas and an overall toasty characteristic.

Palate: A dry wine with medium acid, appearing immediately after swallowing but softening quickly. Heady, almost milky consistency touting flavors that mirror most of the aromas. Caramel and vanilla lead with softer cooked fruit (pear, melon) flavors on the back. Biscuit with a little toasted walnut and minerality.

This wine really lent itself quite well to the smooth texture of the crème brûlée. The sweetness of the dessert was contrasted well by the soft oakiness of the Chard, and the slight acidity cleansed the palate, prepping for the next bite. There was also an interesting symmetry between the butterscotch and vanilla characteristics in the wine and similar flavors of crisp caramelized sugar.

I would not recommend this wine for those seeking a crisp, citrus-fruit driven, "naked" chardonnay. This is definitely a Chardonnay meant for those who prefer the heavy, oaky libations which California is famous for.

Cheers!