Hope everyone has a fantastic New Year. Though we've focused mostly on Pinot Noir this week, but never fear - I've got a bottle of Banear Prosecco chilling in the fridge for midnight (or 9pm PST if you're on the East coast!).Soléna Pinot Noir Willakia Vineyard (2006)
Soléna Estate
Pinot Noir
Eola-Amity Hills AVA, OR
Soléna Pinot Noir - Vista Hills Vineyard (2006)
Soléna Estate
Pinot Noir
Dundee Hills AVA
Soléna Pinot Noir - Hyland Vineyard Estate (2007)
Soléna Estate
Pinot Noir
McMinnville AVA, OR
Soléna Pinot Noir Grand Cuvée (2007)
Soléna Estate
Pinot Noir
Willamette Valley, OR
Soléna Pinot Gris (2008)
Soléna Estate
Pinot Gris
Oregon (Willamette and Rogue Valley AVAs)
.jpg)
Ghostly White (2007)I recently received some wines from Elk Creek Vineyards in Kentucky. With the upcoming holiday these wines have been crafted to be welcome additions to a costume party. I'd like to share my notes on two of the wines released - a Chardonnay and a Cabernet Sauvignon.
Chardonnay
Bone Dry Red (2007)
Cabernet Sauvignon
Elk Creek Vineyards
Kentucky
*Wines received as samples
Coast View Vineyards, Monterey County Syrah (2004)
Savannah Chanelle Winery
Syrah
Coast View Vineyard, Monterey County, CA
Trautberg Silvaner und Traminer trocken (2008)
Castell Winery
Silvaner 80% | Traminer 20%
Franken, Germany
Cristalino Rosé Brut (NV)
Bodegas Juame Serra
Pinot Noir 60% | Trepat 40%
Cava (Costers del Segre or Conca de Barberá D.O.)
Altozano (2006)
Finca Constancia
Tempranillo 65% | Cabernet Sauvignon 35%
La Mancha (Vino de la Tierra de Castilla)
Barón de Magaña (2004)
Bodegas Viña Magaña
Merlot 50% | Cabernet Sauvignon 30% | Tempranillo 10% | other 10%
D.O. Navarra
Old Bull Red (2005)
Turnbull Wine Cellars
70% Merlot | 11% Tempranillo | 7% Petite Sirah | 5% Syrah | 4% Sangiovese | 3% Barbera
Napa Valley, California
.jpg "6 grapes in 1 bottle")
Old Vine Zinfandel (2006)
Sineann
Zinfandel
Columbia Valley
This month for Wine Blogging Wednesday, the fifth anniversary of the project, we've been "burdened" with the task of drinking Zinfandel. Seeing as this is one of my favorite varieties, I really didn't anticipate any issue. The only problem was choosing what bottle yummy California Zin to choose - then the clouds opened, and it all became clear. Not California... but Oregon Zin!Con Class Rueda (2007)Verdejo - a bold, acidic grape reared on the arid plateaus of Spain. Sauvignon Blanc - a flirtatious, aromatic white French variety cultivated in the classiest neighborhoods of Bordeaux. Two star-crossed lovers separated by the Pyrenees and kept apart speaking two different languages of love... that was until "Rueda." Imagine that in big, bright, flashing, neon lights. It would definitely sell. Despite the lack of singing, choreography, and melodrama I'd say we've got the vinous version of West Side Story on our hands here.
Sitios de Bodega
60% Verdejo | 15% SB | 25% Viura
Rueda, Spain
Can Blau Montsant(2006)Spain's system of classifying wine regions isn't as old as France's, however it can sometimes be just as confusing. Denominacíon de Origen (DO) laws were first enacted in 1932 and revised in 1970. It wasn't until 1996 that the country established the current tiered system of quality wines produced in specified regions (QWPSR for you fellow wine nerds) in line with EU policy. Even more recently, there have been two additional levels created - Denominacíon de Origen Calificada (DOC) and Denominacíon de Pago. Within the former there are only two regions which have achieved this status - Rioj a and Priorat known for wines made from Tempranillo and Garnacha respectively.
Cellars Can Blau
40% Mazuelo (Carignan) | 40% Syrah | 20% Garnacha (Grenache)
DO Montsant, Spain
nearly everywhere - Burgundy, Bordeaux, Alsace, Champagne, and the Loire. This month the group chose to sample the wines of southern France including Provence, Languedoc, and Roussilon (often considered together with the Languedoc). Hosted by George at his lovely home in the village of Chagrin Falls (quel drôle nom, eh?) we were anything but chagrined by the gorgeous garden, the sunny skies, and the lovely wines of the Côte d'Azur. (Note- technically the Côte d'Azur runs from Italy just into the Provence region... but hey, it sounds nice!)g saké - joy (NV)Taking part in my very first Wine Blogging Wednesday, our theme this week is saké! (Original announcement) While I've had a couple different sakés here and there, and been told a multitude of different things regarding their serving temperatures, I'm by no means at all knowledgeable. So if you're a saké virgin, then this will hopefully be somewhat enlightening ... if you're a saké master, then you'll be sure to let me know if I've spoken incorrectly.
SakéOne
Milled rice
American
.jpg)
claims to be the only "American-owned" saké brewery. A brewery might make you think, "Wait ... that's not the place you make wine!" and you'd be right - saké is not technically wine. It is a Japanese alcoholic beverage made via the fermentation of rice. It is however commonly referred to as "rice wine" here in the States.Santa Digna Cabernet Sauvignon Rosé (2008)Right now, at this very moment, you should be utterly jealous not to be me...
Miguel Torres
Cabernet Sauvignon
Central Valley, Chile
Mark West Pinot Noir (2007)You would never guess by the unassuming bottle and its lack of pizazz that the people behind this Coastal Pinot Noir are planning a revolution. But more on that below, let's talk grapes and locations.
Mark West Winery
Pinot Noir
California
Incredible Red (2006)So even before I get too far into talking about why this wine makes me crave breakfast, let's
Peaachy Canyon Winery
Zinfandel
Paso Robles, California
take a quick look at the grape variety - Zinfandel. This "American" grape came up in a post not long ago, being related to both Primitvio as well as the obscure Croatian variety, Crljenak Kaštelanski. However, this is Zin in my preferred format - and it's not pink! Disturbingly, White Zinfandel, still perpetuates the minds of many Americans, and makes it rather hard to talk about some of the amazing wines the grape produces.
I first fell in love with Spain in 2007 - or "How I became a Spain-junkie." Walking the Camino from Pamplona to
Santiago was an amazing experience, and guided me through several of the best wine regions. Little notice did I take though - aside from the amazing scenery, kind people, and great food and wine - because at that time I had no idea the significance of Rioja, Navarra, or Rías Baixas. Though seeing many acres of vineyards. solitary vines twisted and just beginning to bud, I hadn't a clue regarding the varied and interesting wines they would produce.
me to create oe•no•phile. The complex intriguing aromas and flavors of Baltos Mencía struck me as something I really needed to share with others. Little did I know, but I probably had quite a lot of Mencía while on the Meseta in Spain. It took this one bottle to push me enough to finally start writing. I'll be ever grateful to that bottle from Bierzo which was an excellent (and extremely tasty) muse.Fleur du Cap Pinotage (2006)Considering the different areas of the world that make up "new world" wine production, Africa might not necessarily come to mind. However, wine has been an important industry there since at least the mid 1600s. Laws regulating wine produced in a specific region were not set however until 1973, when the Wine of Origin system was introduced. Similar to other countries' controlled appellation laws, the WO requires that wines must use only grapes from one region to be labeled under the area's name. Also, an expansion of investment in the South African wine industry has been fostered by increased international exposure.
Bergkelder
Pinotage
Coastal, South Africa
Clos du Hez Graves (2007)
Clos du Hez
50% Sauvignon Blanc | 50% Sémillon
Graves AC, Bordeaux, France
Appearance: Clear, pale golden yellow wine. The color of watered down ginger ale is best thought of with this wine.This particular bottle is produced using fifty per cent Sémillon and fifty per cent Sauvignon Blanc. The former tends to produce bland, low acid wines that pair well with oak aging while the latter creates intensely aromatic high acid wines. Blending the two wines together allows for better balance of each grape, and a richer overall experience. The grassy, austere qualities of Sauvignon Blanc are tempered by Sémillon, while the opposite lends aroma, higher acid, tones down alcohol levels. Sémillon is popularly grown in both South Africa and Australia while Sauvignon Blanc is grown all over the world, notably in the Loire, New Zealand, and Chile.
Nose: Clean nose with moderate intensity, displaying qualities of green fruit, pear, apple, grapefruit, and tart stone fruit. Additionally there is a balanced level of mineral aromas including slate, granite, or wet chalk.
Palate: Dry wine with fresh acidity, not unlike lemon spritzer. Light to medium bodied, medium alcohol, and moderately intense flavors all balance themselves well. Citrus and mineral qualities are predominant. Grapefruit, lemon, and grassy notes. A long finish from the acidity leaves an enjoyable, fresh taste of nectarine.
Chateau Ste. Michelle Chardonnay (2007)
Chateau Ste. Michelle
Chardonnay
Columbia Valley (Wash.)
I might be slightly biased towards this wine, because I am absolutely head over heels in love with this winery. I have never picked up a bottle of CSM that I didn't adore. Both flavorful and aromatic wines, everything from their line that I have samples is very approachable. I immediately recommend their Gewurtz and Riesling to people who like fruit-driven but crisp whites. See previous review for a perfect summer wine. And a recent bottle of their Cabernet Sauvignon made my toes tingle with delight.Appearance: Clear with a medium lemon yellow color. Probably one of the more yellow hued wines I've seen a while.
Nose: Clean, medium intensity, youthful but developing. This wine is only 2 years old but it has some great development from the oak and sur lie aging. Buttery - like movie popcorn or butter cookies - yellow apple, soft citrus, flan, crème brûlée, caramel, vanilla, and white blossoms.
Palate: Yum! Dry, full bodied wine. Medium acidity, alcohol, and flavor intensity. The length goes for a long time. Mellow citrus, stone fruit like peaches, smooth oak integration, buttery, biscuit (malolactic), melon, kiwi, vanilla, and almond.
Blue Fin California Chardonnay (2008)
Blue Fin Winery
Chardonnay
Napa, California
Today while picking up some lunch items at Trader Joe's, I decided to check out a couple of their current wine specials. The store, well-known for Two Buck Chuck - now faniced up under the Charles Shaw name and priced at $3.49 a bottle - commonly stocks new products at great prices which are only available for short periods. A current special are a couple wines from Blue Fin Winery, priced very reasonably at only $4.99 a bottle.Appearance: Clear, pale, light golden yellow in color.I am not a fan of California-style Chardonnays - I definitely prefer my whites to have little if no influence of oak, and to express more of their fruit.
Nose: Clean, with youthful aromas. Just shy of medium intensity, fruit balanced well with oak. Yellow apple, lemon, melon, nectarine, and stone fruit. Buttery and biscuit notes soften the citrus.
Palate: Dry with medium acidity that sneaks up on the finish, peaking sharply, but then smoothing out. Very slight tannin from oak, medium alcohol, and slightly fuller than medium bodied. Flavors include citrus, pear, apple, and stone fruit. Smooth body and grapefruit and butter on the finish.
Blue Fin California Pinot Noir (2008)
Blue Fin Winery
Chardonnay
Napa, Pinot Noir
Appearance: Clear and bright, not pale but very light - text is clearly visible. The color is intensely purple to ruby red.
Nose: Clean and youthful, but very muted. Fruit dominated - despite it's softness - with cranberry, cherry, strawberry, and raspberry. Very light hints of oak with some vanilla and spice.
Palate: Dry with moderate acidity. Light in body and tannin. Flavors are similar to the nose, and a little bland. Cedar, cherry, and apple. There is no presence of earth or intense fruit. Drinkable but not interesting.
.jpg)
Quite a disappointment after enjoying the Chardonnay. The simplicity of this bottle makes it palatable, but I don't really care for it. My marker for American Pinot Noir is always the presence of intense fruit. European PN (Burgundy in particular) is more characeristic of vegetal, mushroom, and earthy tones. I enjoy both, mood depending, but the Blue Fin sadly fell short.La Famiglia Pirovano Barbera (NV)Italy is incredibly diverse in terms of many things, not least of which are their wines. Produced nearly everywhere a grape can grow, including neighboring Mediterranean islands, the Italians only hold their cuisine to higher esteems. Chianti (a Tuscan stand-by) and Pinot Grigio (Italian for Pinot Gris) are well known Italian wines. Today however many other Italian names are becoming more familiar to consumers throughout the world - Barolo, Nebbiolo, even the difficult to pronounce Montepulciano - a town and a grape, neither of which have any relation.
Cantine Pirovano
Barbera
Calco, Oltrepó Pavese DOC, ITALY
Appearance: A clear, bright wine with medium intensity and a vibrant ruby color. Unlike many of the deep garnet to inky reds found in Italy, Barbera is usually lighter and trending toward more purplish-reds than brick.Most of the Barbera I have tried has been blended with other grape varieties (one of my favorites being Meeker's Barberian, a $32 California blend of Barbera and Zinfandel) I really believe this well-priced pick is a quality purchase. On it's own it is easy-drinking and fruitful, but could easily be matched to a number of dishes. As mentioned earlier, Italy loves their food, and I often say that Italians only make wines to compliment their food! Examining the kinds of wines produced you'll find that nearly every type has something to eat with it.
Nose: The nose is clean and fruity - not overwhelmed by oak by any means.This is definitely a younger wine, despite it's lack of vintage displayed on the bottle. Fruit aromas of strawberry, cranberry, and raspberry are prevalent. Also there are very soft vegetative hints deeper in the glass, maybe fresh herbs or grass.
Palate: It is a dry wine with a medium weight - not heavy like Cabernet, but not as soft as Pinot Noir. Like many Italian wines the acidity is noticeable, but not overpowering. More about how this will work with food later. Tannins are gentle but persistent, lingering on my tongue and gums for several seconds after swallowing. Concerning flavors there are fruits consisting of cranberry, sour cherry, and blackberry. A very small amount of oak comes through on the palate, but not until late in the game.
PS: Comment and share your ideas and techniques for storing wines!
Marlborough Dry Rielsing (2006)I'm not one to pass up a bargain - especially when it comes to wine! Recently I was shopping to stock up on some white wines and found a $16 bottle marked down to $8.99! Knowing the Kim Crawford name, I'd never actually sampled any of his (yes, Kim is a man - I had assumed surely it was Cindy's less attractive wine-making sister) wines. Even though seeing mark downs like that usually indicates that a vintage is on its way out, I bought a bottle anyhow. I had no intention on laying it down for more than a few days!
Kim Crawford
Rielsing
Marlborough, AUSTRALIA
Appearance: Brilliant and clear with just a slight hint of fizz. The color is somewhere between that of fresh hay and a golden wedding band.Based on this tasting I would definitely have to say that my perception of this wine nearing it's peak is way off. With all the acidity and fullness this has it could certainly age for a while - I'm going to have to go get a couple more bottles at that price! Also, while this is excellent served on its own I'd jump at the opportunity to pair this with food - well, then again when don't I jump at a chance to eat? Fatty fish, sharp cheeses, and fruit dishes would do very well matched to this wine. I'm sure it would be an excellent compliment to sushi as well.
Nose: Boasts of minerality - the smell you might notice along a riverbed in the spring - fresh, stony, earthy. This is my no means off putting, and in fact common in Rieslings, developing more as they age. Limes cut with a freshly sharpened knife also come to mind. The aromas are by no means intensely pronounced, but they are not hard to distinguish. Softening the hard line steeliness are floral notes as well as hints of peach, lemon, apple, and pineapple.
Palate: Holding the wine on my tongue the first thing I notice is how it prickles all over including the roof of my mouth. After swallowing I start salivating due to the high acidity. The label doesn't lie - this is a dry Riesling! The body, alcohol, and flavor intensity are all leaning towards the heavier end of medium. Flavors are bright and fresh - lime, apple, and lemon. Just as with the nose there is that sense that perhaps I just stuck a small pudding stone or piece of chalk in my mouth. The acidity lingers for a long time and is incredibly refreshing.
Grão Vasco Red Wine (2004)
Grão Vasco/Sogrape Vinhos
Aragonês | Trincadeira | Alicanta Bouschet | Touriga Nacional | Jaen | Alfrocheiro Preto | Tinto Pinheira
Dão, PORTUGAL
Appearance: Clear pale wine, bright ruby red in color.Overall this was a really nice pairing with the food because it is not super heavy. The wine was aged entirely in stainless steel as opposed to oak, so there wasn't a lot of added tannin, and those derived from the grapes were soft. The subtle earthiness paired well with the mushrooms, and the soft acidity complimented the orange zest and capers.
Nose: Clean with some age development, soft to medium aromas of red fruit, cherry, raspberry. Complimented by deeper notes of violet, mint, tobacco, and leather.
Palate: A dry wine with medium alcohol, body, and tannin - it tightens your cheeks a little but then softly lets go. Flavors of raspberry and cherry paired with vanilla, smoke, spice, and a little yeastiness.
Clean Slate Riesling (2007)On recommendation from Crighton, one of the friendly specialists at my local Whole Foods, I snagged a bottle of Clean Slate to pair up with some Pad Thai. Eagerly he chilled a bottle and let me sample it in the store, and I definitely knew I'd be writing about it before long. Now later in the week I've got a new bottle and some notes to share (well, I might not share the bottle...)
Clean Slate Wines
Riesling
Mosel, GERMANY
Appearance: Clear, pale lemon yellow with a little pétillance, or effervescence.The very subtle sweetness this Riesling has made it a perfect pairing for my Pad Thai with a little spiciness and fresh basil and lime tossed in. However, I'd definitely recommend it to anyone who enjoys a dry Riesling - this definitely is refreshing and crisp given the lively acidity to balance it.
Nose: Clean with light to medium intensity. Youthful aromas including green apple, lemon, lime, pineapple, slate, and anise star.
Palate: An off dry wine - 2.8% residual sugar - with medium acidity, body and light alcohol. Intense fruit flavors characteristic of the variety including apple, citrus, and lime. Also some pear, orange, and floral notes finished with a soft minerality.
Visión Gewürztraminer (2006)I really love Gewürtzraminer, but the first time I tried this one I wasn't a huge fan. I'm not really certain why I even picked another bottle up other than I just felt the need to stock up on every day, approachable white wines. I opened this new bottle last night just to have a glass while I watched TV, and as before it struck me that for what it is it was far to hot, or had out of balance alcohol. I stuck it in the fridge and went to bed.
Cono Sur
Gewürztraminer
Casablanca Valley, CHILE
Appearance: Clear pale wine with a bright golden color.I am incredibly excited about this wine now - it's not often you come across a new-world white with so many layers of complexity. I found myself scribbling more and more notes as I picked up new aromas and flavors. The best part was seriously the finish - peach, peach, peach.
Nose: With a few swirls, and the glass still sitting on the table, the aromas were already flirting with my nose. Pronounces and aromatic, slight indication of age, and very complex aroma levels. Up top was a perfume of dried flowers and honey. Deeper into the glass fruity aromas including ripe apple, pear, and peach come through. Minerality, like chalk, ginger, and some mint complete the bouquet.
Palate: Dry with higher than average acidity, alcohol, and body. Not out of balance though like when I opened it. On the palate there was a slight carbonation and the minerality showed up again reminding me of tonic water. Tropical fruit, apple, lime, and lychee. An outstandingly long finish (5+ seconds) with a resounding flavor of peach and nectarine-like I'd just finished eating one.
Reserva Pinot Noir (2008)Typically I turn to France or Oregon for Pinot Noir. Both are well known for distinctly different products, old and new world styles respectively. When I'm in the mood for "dirt and mushrooms" I lean towards Burgundy. When I'm looking for an uncomplicated burst of fruity cherry and strawberry I look to the Pacific Northwest. Both places offering so many different options in regards to producer, vintage, et cetera, I rarely find myself checking out Pinot from other places.
Agustinos
Pinot Noir
Bío Bío, Chilé
Appearance: Clear and incredibly pale, with a ruby red hue. Imagine coloring something with a crayon or colored pencil very lightly.This wine presented both earthiness and fruit on the nose and palate - more interestingly though it also boasted a new level of spice that I've not experienced in other Pinot Noir. Aside from not pouncing on you with high alcohol this wine offers a unique complexity, adding to the stand-by characteristics of the grape.
Nose: Clean and youthful with subtle aromas including cherry, spice, strawberry, and earth. Spiced aromas include cinnamon, cayenne, and paprika. Neither aroma grouping was overwhelming or pronounced, but the light fragrance is very pleasing.
Palate: Dry, medium body wine with slightly less than moderate tannin, acidity, and intensity. Nothing, including the alcohol, was out of balance with the other parts. Flavors include soft oak, strawberry and cherry, tart fruit, and a touch of mushroom.
River Rock Red (NV)This wine was brought to my attention by a customer I was talking with recently at Western Reserve Wines. It was part of their "10 Under $10" feature for January and February, and having enjoyed Rock Point's Pinot Noir I thought I'd see how this red blend compared. As an added bonus since the blend isn't listed on the bottle I got to test myself and see if I could figure out what it was. Here are my notes:
Rock Point
63% Syrah | 37% Cabernet Sauvignon
Oregon
Appearance: A clear red wine, ruby hedging garnet red in color, medium intensity - text is visible and mostly legible through glass.This was an amazing wine given the cost - much more complexity than I would expect from a $10 bottle certainly. A good example of using both old and new world styles, the fruit and earth tones are balanced very well on both the nose and palate. And while the wine is smooth enough to drink on its own I think it would be well paired to food as well. Definitely a great buy!
Nose: Clean, with some development from oak aging. Intense non-fruit aromas of oak, tobacco, and earthiness paired with fresh dark fruit notes of plum and black cherry. Also some subtle hints of licorice and smoke.
Palate: Dry wine with medium acidity, body, and tannins. They grip on the tongue mostly, and roll away after a couple moments. More non-fruit flavors reminiscent of nuttiness, oak, and vegetation. Fruit is dark but softly spiced - blackberry, black cherry, and plum. Very smooth finish.
Les Jamelles Cinsault Rosé (2007)So Valentine's Day is this weekend, and like so many others I'm writing about rosés. Other than their pink color - gotten from letting the juice sit on the red skins very briefly - I don't really know what other relation or connection can be made to this holiday, but I do know one thing - I'm sick and tired of people trashing rosé! Now that might seem a little stand-offish, but seriously, these people need to knock it off. And apologies if you're one of them, but keep reading friends!
Les Jamelles
Cinsault
Pays d'Oc, France
Appearance: A clear wine, pink in color near salmon. Pale in intensity.Being a high-yielding, thick-skinned grape that is drought resistant, Cinsault is a big performer in the South of France (southern Rhône, and Languedoc-Roussillon regions) and it has also found a home in Africa, Australia, and the US. Typically blended with other local varieties it is a deep red wine that boasts a lot of fruit, and smooths other harsher wines out.
Nose: Clean, with medium intensity, and youthful aromas. Apple, raspberry, cherry, and pomegranate dominate the nose. Some stony minerality, strawberry, and rose round things out.
Palate: A dry, medium bodied wine with zingy acidity - mouth watering and refreshing. Medium intensity flavors of red cherry, apple, raspberry, and soft oak. Very slight fruit tannins that only linger for a moment.
Barnard Griffin Rose Of Sangiovese (WA)Hope this has inspired - or at least goaded - you to run out and find a rosé to try. Sure, I maintain not everyone is going to enjoy them, but don't write them off before you've tried them all!
Trentadue Winery Grenache Rose, Monte Lago Vineyards (CA)
Tsantali Roditis (Greece)
Château Pavie Macquin Rosé (BDX, FR)
Schramsburg, Mariabelle Brut NV ($25.99)Pale golden yellow sparkling wine. Moderate aromas of apple, citrus, pear, and minerality. Dry, medium body with lively acidity and flavors of apple and lemon with full mousse. Great to pair with creamy cheeses, salty meats, and savory olive oil.
Proscuitto, arugula, pistachio, green apple & Laura Chenel chèvre
Stag's Leap Viognier 2006 ($26.99)Pale, golden, clear wine. Light, youthful aromas of citrus, apple, and floral. Dry with smooth acidity and soft flavors of oak and lime, slightly balmy. Bland light wine accentuated very well by bitter greens and vinaigrette.
Braised radicchio, morels & sea scallops with apple-bacon vinaigrette
St. Supéry Virtu, White Meritage ($29.99)Pale yellow wine. Moderately aromatic aromas of oak, yellow apple, and orange blossom. Dry, medium body, smooth acidity and flavor of oak, butter, and citrus. Characteristics bursting through when paired with lemon, herbs, and high acid fruits.
Thyme crusted cod, cranberry, bean & squash ragoût, rapini, preserved lemon aiolo
Domaine Chandon Pinot Meunier 2006 ($32.49)Pale garnet red wine - similar to Pinot Noir. Moderate, youthful aromas of cherry earth, strawberry, orange, and licorice. Dry with crisp, lively acidity, soft tannins, and flavors of cherry and currant. Balanced well with roasted foods and vegetables.
Poulet ballentine, sourdough, sage, currant & apple with caramelized brussel sprouts & pan jus
Kuleto Sangiovese 2004 ($32.49)Deep, ruby red wine. Developing, moderate aromas of mushroom, earth, herbs, oak, and dried fruit. Dry, full bodied wine with high acidity and medium tannin. Flavors of oak, black fruit, and game. Braised meats and root vegetables softened tannin and bolstered fruit.
Slow braised oxtail, root vegetable & pork belly hash, mushroom bordelaise
Robert Pecota Muscat Canelli 2005 ($19.99)Medium green-gold wine with noticeable viscosity. Fully aromatic with some age, peach, pear, straw, floral, honey, and olive characteristics. Sweet, medium bodied, with powerful flavors of apple, peach, pear, honey, and floral. Fantastic contrast to salty and tangy flavors of bleu cheese, and compliment to fruit.
Fromage trio: Cypress Grove Humboldt Fog and reduced grapes, walnut, honey; Pt. Reyes Blue and cardamom poached pear, moscato sauce; Vella Dry Jack and fig & marsala preserves
Posts
All Comments
.jpg)
