A rosé to kick all other rosés in the teeth

Santa Digna Cabernet Sauvignon Rosé (2008)
Miguel Torres
Cabernet Sauvignon
Central Valley, Chile

Right now, at this very moment, you should be utterly jealous not to be me...

This afternoon has been utterly fantastic. After a week of rain here in Cleveland we had the quintessential July 4th weekend. Sunny, not humid, clear blue skies, and puffy white clouds. This never happens in northern Ohio. This afternoon was spent having a potluck picnic with my ever-entertaining French language group (Bonjour Cleveland) and playing pétanque (similar to bocce ball, mais en français) in a large grassy field. I think my bald spot may have gotten a little too much sun, but other than that it was perfect.

That all said, the primary reason behind your necessary jealousness is that after all that, I'm now sitting at home - and yes it's still sunny - sipping on an utterly fantastic glass of Cabernet Sauvignon rosé from Chile. The perfect way to start winding down my evening.

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chilean gewürz just needs some "chill" time

Visión Gewürztraminer (2006)
Cono Sur
Gewürztraminer
Casablanca Valley, CHILE

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.

Tonight determined not to waste a bottle of wine I poured some more and was struck by the noticeable difference just since opening the bottle. Perhaps I overestimated this wine on first impressions. Here are my notes:

Appearance: Clear pale wine with a bright golden color.

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.

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.

Known as a German variety, this is a Chilean Gewürztraminer, and I'm thinking all that ludicrous sunshine has something to do with the 14% alcohol. The concentrated aromas and flavors also remind me of those you might find in the Alsace region of France. Theirs have a touch more sweetness though - this one just has some really bright acidity. If I wanted to summarize this in one word, I think the best term I could find is assertive.


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The Casablanca Valley, part of the Aconcagua region, is well known for the white wines produced there, most notably Chardonnay. Close to the town of Valparaiso and located right along the coast line, this region benefits greatly from ocean breezes.

I'm very pleased that I gave this wine a second chance, even it it was by accident. Happy cows are from California, though I think happy grapes might be from Aconcagua, Chile. Olé!

Cheers!

Chilean Pinot Noir spices things up without being hot

Reserva Pinot Noir (2008)
Agustinos
Pinot Noir
Bío Bío, Chilé

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.

The wines produced in California - Carneros and Monterey come to mind - have always struck as being a little to "hot" or out of balance in regards to high alcohol. This presumably is an effect of all that glorious sunshine which produces riper grapes with higher sugar that yeast gobble up and convert to alcohol. So of course when presented with a Chilean Pinot Noir at my local Whole Foods I immediately presumed the same would be true - it's hot and sunny there, so it probably comes through in the wine as overpowering alcohol.

Well, as it were I fall prey to misconceived conclusions too sometimes - and I love being proven wrong. In hopes that this Pinot would do just that I took the bottle to the store's counter-centric Osteria eatery, ordered some dinner, and started tasting.

Appearance: Clear and incredibly pale, with a ruby red hue. Imagine coloring something with a crayon or colored pencil very lightly.

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.

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.

The wine was also great with everything I had for dinner. Oven roasted seasonal vegetables, pan-seared salmon, and some hard cured Piave cheese from Italy were all very well paired. The roasted carrots, mushrooms, and zucchini complimented the wines earthy notes while the touch of fat from the salmon was great with the soft acidity. The cheese was particularly good, balancing tart flavor and aromas with a perfect level of fruit and acidity from the glass.

If you enjoy Pinot Noir, but find yourself stuck between France and Oregon, try and get your next bottle from California or Chile. Even New Zealand has made quite a reputation for their complex, savory Pinots! Ask your wine sales person about what characterizes different brands and vintages, and you should easily find one you enjoy.

Cheers!