Several years ago, we got together with some friends to do a wine tasting tour of Amador County, which is in the foothills of the Sierra Nevada southeast of Sacramento. The area primarily is known for its zinfandel grapes, and many wineries there produce bold, delicious zinfandels. Unlike Napa Valley, most wineries are spread out in the region, making for more driving and less tasting, leading my husband to comment on the way to the first winery, "Uh, is there going to be WINE on this wine tasting trip??" Yes, there was, after a few wrong turns and nearly two hours of driving. What I liked about the Amador County wineries was their general friendliness and unpretentiousness (unlike some in Napa!) One of our favorite wineries of the day was Noceto. I remembered all of this when I found a bottle of Noceto hiding in our wine fridge the other day, and again this afternoon as I poured the wine to drink on the patio, on a rather gloomy Friday. Still, a gloomy day in California is better than a gloomy day just about anywhere else in the U.S., with the exceptions of Hawaii and some parts of Florida. Everyone else, yeah, I know YOU love where you live, and
you definitely should stay there.
What we drank:
Noceto 2004 Riserva Sangiovese
The deep, rich nose was of plum and blackberry with a hint of vanilla oak. The front of the wine was deep jammy and sweet plum and blackberry with lots of vanilla, then rounded tannins developing mid-palate with black pepper and oak. The finish was smooth and rounded, with lingering vanilla and pepper. The balance was good, although I would have liked a little more complexity for the age of the wine. Very enjoyable, and perfect with the grilled pizza for dinner. 8 out of 10 points, and I think it's time for a return trip to Amador...now that we have a navigation system in the wine mobile (Murano).
If the weather doesn't move into the dry season soon, there might be mutiny in California! You can't deny these people their daily sunshine for very long or things get UGLY.
April 22, 2011
April 16, 2011
Barrel Room Dinner at Bogle Vineyards
We belong to several wine clubs and never seem to take advantage of all they offer. One of our 2011 resolutions was to go to more of the wine club events and have more fun with our wines. So, our first Big Event was the Bogle Bandwagon (their wine club) Barrel Room Dinner on 4/15/11. Bogle Winery is in the Sacramento Delta, just off Route 160 on a scary, narrow, winding levee road that you do not want to drive while drunk. Kinda ironic, huh? The winery and tasting room are unpretentious, and the staff are fun and interesting, so we thought this sounded like a blast - and it was! The food was prepared by Hawks restaurant in Granite Bay, near our home in Roseville. We've heard wonderful reviews of this restaurant and have yet to go, but after last night's dinner, we will be rectifying that soon!
So, following are the wine and food pairing, first the wine, then the food.
2010 Dry Chenin Blanc, Clarksburg - Tank Sample paired with Shaved Spring Vegetable Salad with Goat Cheese Mousse and Pistachio Vinaigrette
A good Chenin Blanc is one of my favorite sipping whites, and I love them when they remind me of fresh cotton or linen that has been line-dried. Weird, I know, but that really does it for me, and this one really did it for me. The nose was of crisp apple and lemongrass, fairly light and bright. The front of the wine had a beautiful crisp balance of apple and lemongrass with the mid-palate bringing in a tart note of clementine. The finish was just what I wanted, a dry, fresh cottony note that lingered briefly on the palate like a summer breeze. YUM. 10 out of 10 for that perfect fleeting moment. It paired perfectly with the fresh, bright salad and goat cheese mousse (have to try that at home!)
2009 Pinot Noir, California, paired with Sweet Pea Agnolotti with Braised Rabbit, Carrot Pearls and Pea Shoots
The pinot had a smoky nose with hints of plum and rose. The front of the wine had big bright flavors of cherry and rose, and mid-palate brought in oaky tannins with pepper and cinnamon. The finish was medium with cinnamon and cherry lingering on the palate. It was good, and paired very nicely with the rabbit. 7 out of 10 points. I thought the mid-palate was a little flat. The rabbit was sweet, tender and delicious, but the agnolotti (I have a family recipe for this, so I know what I like) needed to be cooked a few minutes longer. The sweet pea filling was delicious, though, and I am going to try making it myself.
2006 Reserve Petite Sirah, Clarksburg & 2007 Reserve Cabernet Sauvignon, Old River Vineyard, Barrel Sample, paired with Slow-Roasted Dixon Lamb Shoulder with Pommes Purees and Red-wine Braised Onions
First, I preferred the Cabernet Sauvignon with the lamb, as the dish had very strong flavors that overwhelmed the Petite Sirah. If this were the first time I tried the Petite Sirah, I would not have rated it well, as I could not get much from the wine when paired with the lamb. However, I have had the 2006 Reserve Petite Sirah before and it is one of my favorite Bogle wines. (See my blog post about Red Wine Reductions.) So, I will focus on the Cab here, which was a barrel sample that impressed. The nose was a nice balance of leather, oak, pine, and coffee. The front of the wine brought flavors of dark cherry, leather, and rounded tannins, and the mid-palate delighted with flavors of plum, rosemary, and chocolate. The finish was rather tannic with lingering notes of cherry and leather. I think this wine will develop very nicely, and if it is priced similar to other Bogle cabernets, it will be an exceptional value. 8 out of 10! I am not a huge fan of lamb, it has an aftertaste that to me tastes like (this is gross) the smell of old men's unwashed clothes. Uck, and I can only eat so much of it before I can't take it any more. However, the lamb was perfectly prepared and if you are a fan of it, you would have loved it. I loved the red-wine braised pearl onions (see my red wine reduction posts.)
2007 Petite Sirah Port Clarksburg paired with Valrhona Dark Chocolate Cremeux with Dark Caramel and Cocoa Nib Gelato
Oh, heaven. Port and Chocolate, my heart's desire. Okay, Bogle's Port is not going to win against any Portugese ports, and I really prefer Graham's Tawny (especially the 10- or 20-year versions) but for the price, it is a damn fine port. It has notes of cedar, dark plum and cherry, and a little bit of a cough syrup flavor at the end, which is why I can only give it 6 out of 10 points, but since I have three bottles of various years of this port, I have to say it's a fun and friendly version. It overwhelmed the chocolate Cremeux, however, and went much better with the Dark Caramel Gelato. Still...chocolate and wine! I am not complaining!
We had a blast at this event, and met some very nice fellow Bandwagon members, including one who pours at Winterhawk Winery in Fairfield on Saturday afternoons. See you soon, Ron!
So, following are the wine and food pairing, first the wine, then the food.
2010 Dry Chenin Blanc, Clarksburg - Tank Sample paired with Shaved Spring Vegetable Salad with Goat Cheese Mousse and Pistachio Vinaigrette
A good Chenin Blanc is one of my favorite sipping whites, and I love them when they remind me of fresh cotton or linen that has been line-dried. Weird, I know, but that really does it for me, and this one really did it for me. The nose was of crisp apple and lemongrass, fairly light and bright. The front of the wine had a beautiful crisp balance of apple and lemongrass with the mid-palate bringing in a tart note of clementine. The finish was just what I wanted, a dry, fresh cottony note that lingered briefly on the palate like a summer breeze. YUM. 10 out of 10 for that perfect fleeting moment. It paired perfectly with the fresh, bright salad and goat cheese mousse (have to try that at home!)
2009 Pinot Noir, California, paired with Sweet Pea Agnolotti with Braised Rabbit, Carrot Pearls and Pea Shoots
The pinot had a smoky nose with hints of plum and rose. The front of the wine had big bright flavors of cherry and rose, and mid-palate brought in oaky tannins with pepper and cinnamon. The finish was medium with cinnamon and cherry lingering on the palate. It was good, and paired very nicely with the rabbit. 7 out of 10 points. I thought the mid-palate was a little flat. The rabbit was sweet, tender and delicious, but the agnolotti (I have a family recipe for this, so I know what I like) needed to be cooked a few minutes longer. The sweet pea filling was delicious, though, and I am going to try making it myself.
2006 Reserve Petite Sirah, Clarksburg & 2007 Reserve Cabernet Sauvignon, Old River Vineyard, Barrel Sample, paired with Slow-Roasted Dixon Lamb Shoulder with Pommes Purees and Red-wine Braised Onions
First, I preferred the Cabernet Sauvignon with the lamb, as the dish had very strong flavors that overwhelmed the Petite Sirah. If this were the first time I tried the Petite Sirah, I would not have rated it well, as I could not get much from the wine when paired with the lamb. However, I have had the 2006 Reserve Petite Sirah before and it is one of my favorite Bogle wines. (See my blog post about Red Wine Reductions.) So, I will focus on the Cab here, which was a barrel sample that impressed. The nose was a nice balance of leather, oak, pine, and coffee. The front of the wine brought flavors of dark cherry, leather, and rounded tannins, and the mid-palate delighted with flavors of plum, rosemary, and chocolate. The finish was rather tannic with lingering notes of cherry and leather. I think this wine will develop very nicely, and if it is priced similar to other Bogle cabernets, it will be an exceptional value. 8 out of 10! I am not a huge fan of lamb, it has an aftertaste that to me tastes like (this is gross) the smell of old men's unwashed clothes. Uck, and I can only eat so much of it before I can't take it any more. However, the lamb was perfectly prepared and if you are a fan of it, you would have loved it. I loved the red-wine braised pearl onions (see my red wine reduction posts.)
2007 Petite Sirah Port Clarksburg paired with Valrhona Dark Chocolate Cremeux with Dark Caramel and Cocoa Nib Gelato
Oh, heaven. Port and Chocolate, my heart's desire. Okay, Bogle's Port is not going to win against any Portugese ports, and I really prefer Graham's Tawny (especially the 10- or 20-year versions) but for the price, it is a damn fine port. It has notes of cedar, dark plum and cherry, and a little bit of a cough syrup flavor at the end, which is why I can only give it 6 out of 10 points, but since I have three bottles of various years of this port, I have to say it's a fun and friendly version. It overwhelmed the chocolate Cremeux, however, and went much better with the Dark Caramel Gelato. Still...chocolate and wine! I am not complaining!
We had a blast at this event, and met some very nice fellow Bandwagon members, including one who pours at Winterhawk Winery in Fairfield on Saturday afternoons. See you soon, Ron!
Fine Dining in Napa - A Visit to Bottega
When it comes to fine dining in Napa, there are so many wonderful choices I feel overwhelmed when trying to choose. This was my dilemma when my manager came to visit from Texas - we wanted to choose a restaurant that was different from anything she had in Texas and that was representative of Napa without being astonishingly difficult to get into (French Laundry) or prohibitively expensive (French Laundry - two strikes - ohhhhh!) Etoile was on the list, but we landed on Bottega because it has that fabulous outdoor living room area that no one else in Napa can replicate. Both the wine and the beer list are stellar, and you can find my five-star review of the restaurant on Open Table (http://www.opentable.com/) which I use to book just about all my reservations now.
What I drank:
Braida Barbera di Asti 2008 Monte Brune Piemonte
No secret that one of my favorite wine regions in Italy is Piemonte, where my relatives live in a tiny town in the French-Italian Alps. And I love Barbera, which is not so pricey as Barolo and a little more of a "table wine". This wine had a lovely oaky nose with hints of cedar and dark plum. The front of the wine was smooth and well-balanced, with flavors of bright cherry, cinnamon and oak that deepened mid-palate. The finish brought in round tannins and a lingering cherry cinnamon flavor that I loved. 8 out of 10 points. It went exceptionally well with my incredibly delish Confit of Duck...but you'll have to read about THAT on Open Table.
It was a perfect Napa spring day and we dined just as the sun was setting. I highly recommend Bottega. Michael Chiarelli is often on the premises (as he was this day) and seems to have a tight rein on quality and menu alike. Enjoy!
What I drank:
Braida Barbera di Asti 2008 Monte Brune Piemonte
No secret that one of my favorite wine regions in Italy is Piemonte, where my relatives live in a tiny town in the French-Italian Alps. And I love Barbera, which is not so pricey as Barolo and a little more of a "table wine". This wine had a lovely oaky nose with hints of cedar and dark plum. The front of the wine was smooth and well-balanced, with flavors of bright cherry, cinnamon and oak that deepened mid-palate. The finish brought in round tannins and a lingering cherry cinnamon flavor that I loved. 8 out of 10 points. It went exceptionally well with my incredibly delish Confit of Duck...but you'll have to read about THAT on Open Table.
It was a perfect Napa spring day and we dined just as the sun was setting. I highly recommend Bottega. Michael Chiarelli is often on the premises (as he was this day) and seems to have a tight rein on quality and menu alike. Enjoy!
April 14, 2011
Four Prophet, or A Funny Wine Story
So, my regular readers know I am on the road for work so frequently, sometimes at home I wake up in the middle of the night and try to figure out what hotel it is. There is an upside to travel, and that is working with great people like the folks in the Fresno office. There are two wine lovers there as well, and they related this story (which ends in a wine "tasting") today:
A manager in that office, whom we will call Blork for reasons that will become apparent, claims to have family in the wine business in Napa. That he can't recall the name of the winery makes me suspicious...really? If I had relatives in the wine business, they would be my very best friends! In any event, Blork had a birthday recently, and for his birthday, his mysterious family members brought him a barrel of red wine from aforementioned "unknown" winery. They placed it in his garage (or some other part of the house, I wasn't too clear on this) and then all had fun bottling the wine together. Blork claims that the wine has a value of $150 per bottle, and that for his birthday, he was allowed to purchase a case for $200.
Now comes Blork to the Fresno office, relating this story and leaving out what he paid for the wine. He offers to sell said wine to my colleagues for $20 a bottle, which is a fabulous deal if (and only if) the wine is worth $150 a bottle. My colleagues are similar in temprament to me and not opposed to buying a $20 bottle of wine that has a cute story to go along, so they both purchase a bottle. It is instantly noted that the wine has no label on it at all. Again, weird, and how do you know what it is, its age, and so forth? Friend A tucks his away. Friend S decides to sample the wine. Friend A gets an immediate call from Friend S, who laughingly or sobbingly depending on your point of view describes the wine as "cough syrup, really bad cough syrup". Then both friends find out that Blork only paid $16 a bottle and made a profit off the bottles he sold to his coworkers...and thus the wine became known as "Four Prophet" wine.
Today on the way to lunch with Blork and said Friends, the story is related by the Friends with constant interruptions from Blork. Blork vigorously defends his wine's reputation, saying it came from a well-known (but unknown) winery, and that it is worth $150 a bottle. Well of course I have to try it! It so happens that Friend S has tucked his unfortunate bottle into his cabinet at work. He protests that I should not try it, and Friend A insists I must try it just for the experience. A tiny amount is poured into a paper cup - normally I would worry about contaminating the taste of the wine by using a paper cup, but it turns out to be a non-issue.
Four Prophet Wine from Unknown Winery
Blork later told me the wine was a Syrah blend. Ohhhkayyy. The nose was indeed heavy with the scent of cough syrup, an artificial cherry cough syrup at that. And it was indeed laughably bad, a horrific example of Syrah, a ham-fisted, amateurish attempt to coax something fruity from the wine that ended in a romp through Sour Patch Kids land. It was ugly. I've had $2 wines that were far better. The finish was tragically long, with a bitter, sour, and overpoweringly alcoholic burn that lasted until I finally got a glass of water to rinse both palate and throat. It actually tasted like cherry syrup with grain alcohol added, except for that nasty sourness at the end.
To make matters worse, as I was leaving the office today, Blork (not having a clue I'd already tried the wine) caught up with me and again defended the wine, saying he'd given it to other friends and his wife had given it to lawyer friends of hers (as if career makes for a good palate) and they all loved it. Uh huh. Blork ended by saying that when I return, he's going to give me a whole bottle to try for myself.
Oh, goody. Well, at least I will have a bottle of wine with a great story to tell!
A manager in that office, whom we will call Blork for reasons that will become apparent, claims to have family in the wine business in Napa. That he can't recall the name of the winery makes me suspicious...really? If I had relatives in the wine business, they would be my very best friends! In any event, Blork had a birthday recently, and for his birthday, his mysterious family members brought him a barrel of red wine from aforementioned "unknown" winery. They placed it in his garage (or some other part of the house, I wasn't too clear on this) and then all had fun bottling the wine together. Blork claims that the wine has a value of $150 per bottle, and that for his birthday, he was allowed to purchase a case for $200.
Now comes Blork to the Fresno office, relating this story and leaving out what he paid for the wine. He offers to sell said wine to my colleagues for $20 a bottle, which is a fabulous deal if (and only if) the wine is worth $150 a bottle. My colleagues are similar in temprament to me and not opposed to buying a $20 bottle of wine that has a cute story to go along, so they both purchase a bottle. It is instantly noted that the wine has no label on it at all. Again, weird, and how do you know what it is, its age, and so forth? Friend A tucks his away. Friend S decides to sample the wine. Friend A gets an immediate call from Friend S, who laughingly or sobbingly depending on your point of view describes the wine as "cough syrup, really bad cough syrup". Then both friends find out that Blork only paid $16 a bottle and made a profit off the bottles he sold to his coworkers...and thus the wine became known as "Four Prophet" wine.
Today on the way to lunch with Blork and said Friends, the story is related by the Friends with constant interruptions from Blork. Blork vigorously defends his wine's reputation, saying it came from a well-known (but unknown) winery, and that it is worth $150 a bottle. Well of course I have to try it! It so happens that Friend S has tucked his unfortunate bottle into his cabinet at work. He protests that I should not try it, and Friend A insists I must try it just for the experience. A tiny amount is poured into a paper cup - normally I would worry about contaminating the taste of the wine by using a paper cup, but it turns out to be a non-issue.
Four Prophet Wine from Unknown Winery
Blork later told me the wine was a Syrah blend. Ohhhkayyy. The nose was indeed heavy with the scent of cough syrup, an artificial cherry cough syrup at that. And it was indeed laughably bad, a horrific example of Syrah, a ham-fisted, amateurish attempt to coax something fruity from the wine that ended in a romp through Sour Patch Kids land. It was ugly. I've had $2 wines that were far better. The finish was tragically long, with a bitter, sour, and overpoweringly alcoholic burn that lasted until I finally got a glass of water to rinse both palate and throat. It actually tasted like cherry syrup with grain alcohol added, except for that nasty sourness at the end.
To make matters worse, as I was leaving the office today, Blork (not having a clue I'd already tried the wine) caught up with me and again defended the wine, saying he'd given it to other friends and his wife had given it to lawyer friends of hers (as if career makes for a good palate) and they all loved it. Uh huh. Blork ended by saying that when I return, he's going to give me a whole bottle to try for myself.
Oh, goody. Well, at least I will have a bottle of wine with a great story to tell!
April 8, 2011
Cakebread Cellars
This past weekend, my manager, Karen, was in town. She lives in Texas and manages a staff covering the West. Ostensibly, she was there to observe and assist me in training Kaizen Facilitators (hey, if you don't know, you just aren't cool.) However, she flew in early so we could spend some quality time reviewing wines AND my performance. Works for me! Cakebread happens to be one of my favorite places to take guests, as they have a really snappy tasting program. They split visitors into small groups of 4-6 tasters and take them either to a private tasting area or (as we did on this visit) on a tour of the property with stops at various locations for tastings.
It turns out that Karen and her S.O. once were wine club members at Cakebread, and Karen was not only interested in visiting, she was thinking of joining the wine club again. As it turns out, we both ended up joining the wine club.
What we tasted:
2009 Sauvignon Blanc, Napa Valley
This was my least favorite wine of the day. Starting with a softer nose of lemon and apple, the front of the wine had that almost tinny flavor that I really despise. It was served slightly too warm, which was odd, because it was quite cool in the room where it was poured. The warmth of the wine, in my opinion, made it nearly impossible to taste. In any event, the wine did progress to soft flavors of guava, grapefruit, and lemon mid-palate, and had a smooth, delicate finish with hints of melon and kiwi. I gave it 6 out of 10 points, and would be willing to try it if served colder, but did not want to buy it based on what I tasted.
2009 Chardonnay, Napa Valley
This was an interesting, atypical Chardonnay for Napa. The wine started with a lovely medium-bodied nose of apple, white peach and spicy oak. The front of the wine was smooth and full-bodied, bursting with flavors of peach, apple, with hints of mineral. The mid-palate brought in that wonderful spicy oak from the nose, and the finish was smooth and well-balanced, with lingering notes of spicy oak and peach. I loved this wine and gave it 9 out of 10 points.
2009 Chardonnay Reserve, Carneros, Napa Valley
This wine was very different in style to the one we tasted prior to this. It was much more in the style of a Napa Chardonnay. The nose was full-bodied and rich with scents of melon, apple, peach, and toasted oak. The front of the wine was creamy and smooth, with flavors of apple, melon, peach and mineral notes. The mid-palate brought in a punch of that creamy toasty oak, and the finish was smooth and creamy with lingering notes of oak, yeast, and gingery spice. I loved this as much as the earlier wine, for very different reasons, and gave this 9 out of 10 points as well.
2007 Merlot, Napa Valley
This was a very nice example of classic Napa Merlot (I really hate the movie Sideways for killing interest in merlot.) The nose was a bit soft for my taste, with notes of dark plum and cherry. The front of the wine was quite fruity, picking up flavors of dark plum and cherry, with herbaceous and oaky notes. The mid-palate brought stronger oaky and briar flavors, with hints of minerals. The finish was smooth and rather mild, with some lingering notes of minerals and oak. I gave this a 7 out of 10 points, as I would have liked more of the herbaceous notes up front and more of a lingering finish. Very smooth, though.
2006 Cabernet Sauvignon, Napa Valley
The wine started with a medium-bodied nose of smoky oak, cassis, and blackberry. The front of the wine had lush, layered flavors of blackberry, oak, leather, and black tea. The mid-palate was nicely complex, with more of the oak and black tea flavors, and changed substantially over the tasting. The finish was long and had very nicely rounded tannins, and lingering oak and spice flavors. I thought this would age quite well for another five years. I gave it 8 out of 10 points, and was astonished at how much better this Cab was than the last one I tasted at Cakebread.
2007 Syrah, Carneros, Napa Valley
If you've read my other posts, you know Syrah is not one of my favorite varietals. I typically find the sour notes in the wine overwhelm the finer points, and I can always tell when Syrah has been used in blended wines. This wine, however, was a revelation of what Syrah can be in the hands of an accomplished vintner. The nose was heavenly, with deep rich notes of cassis and blackberry, mocha, violets, and anise. The front of the wine had lusciously layered flavors of blackberry, cassis, and anise that changed over the tasting, indicating a lovely refinement. The mid-palate had lovely notes of roasted coffee, toasted oak and briar, and these were carried into the smooth finish. These flavors lingered long on the palate and changed and developed over time. There was only a hint of sourness that nicely balanced all the other flavors. By far, my favorite Syrah ever - 10 out of 10 points! Hurrah for Syrah!
It turns out that Karen and her S.O. once were wine club members at Cakebread, and Karen was not only interested in visiting, she was thinking of joining the wine club again. As it turns out, we both ended up joining the wine club.
What we tasted:
2009 Sauvignon Blanc, Napa Valley
This was my least favorite wine of the day. Starting with a softer nose of lemon and apple, the front of the wine had that almost tinny flavor that I really despise. It was served slightly too warm, which was odd, because it was quite cool in the room where it was poured. The warmth of the wine, in my opinion, made it nearly impossible to taste. In any event, the wine did progress to soft flavors of guava, grapefruit, and lemon mid-palate, and had a smooth, delicate finish with hints of melon and kiwi. I gave it 6 out of 10 points, and would be willing to try it if served colder, but did not want to buy it based on what I tasted.
2009 Chardonnay, Napa Valley
This was an interesting, atypical Chardonnay for Napa. The wine started with a lovely medium-bodied nose of apple, white peach and spicy oak. The front of the wine was smooth and full-bodied, bursting with flavors of peach, apple, with hints of mineral. The mid-palate brought in that wonderful spicy oak from the nose, and the finish was smooth and well-balanced, with lingering notes of spicy oak and peach. I loved this wine and gave it 9 out of 10 points.
2009 Chardonnay Reserve, Carneros, Napa Valley
This wine was very different in style to the one we tasted prior to this. It was much more in the style of a Napa Chardonnay. The nose was full-bodied and rich with scents of melon, apple, peach, and toasted oak. The front of the wine was creamy and smooth, with flavors of apple, melon, peach and mineral notes. The mid-palate brought in a punch of that creamy toasty oak, and the finish was smooth and creamy with lingering notes of oak, yeast, and gingery spice. I loved this as much as the earlier wine, for very different reasons, and gave this 9 out of 10 points as well.
2007 Merlot, Napa Valley
This was a very nice example of classic Napa Merlot (I really hate the movie Sideways for killing interest in merlot.) The nose was a bit soft for my taste, with notes of dark plum and cherry. The front of the wine was quite fruity, picking up flavors of dark plum and cherry, with herbaceous and oaky notes. The mid-palate brought stronger oaky and briar flavors, with hints of minerals. The finish was smooth and rather mild, with some lingering notes of minerals and oak. I gave this a 7 out of 10 points, as I would have liked more of the herbaceous notes up front and more of a lingering finish. Very smooth, though.
2006 Cabernet Sauvignon, Napa Valley
The wine started with a medium-bodied nose of smoky oak, cassis, and blackberry. The front of the wine had lush, layered flavors of blackberry, oak, leather, and black tea. The mid-palate was nicely complex, with more of the oak and black tea flavors, and changed substantially over the tasting. The finish was long and had very nicely rounded tannins, and lingering oak and spice flavors. I thought this would age quite well for another five years. I gave it 8 out of 10 points, and was astonished at how much better this Cab was than the last one I tasted at Cakebread.
2007 Syrah, Carneros, Napa Valley
If you've read my other posts, you know Syrah is not one of my favorite varietals. I typically find the sour notes in the wine overwhelm the finer points, and I can always tell when Syrah has been used in blended wines. This wine, however, was a revelation of what Syrah can be in the hands of an accomplished vintner. The nose was heavenly, with deep rich notes of cassis and blackberry, mocha, violets, and anise. The front of the wine had lusciously layered flavors of blackberry, cassis, and anise that changed over the tasting, indicating a lovely refinement. The mid-palate had lovely notes of roasted coffee, toasted oak and briar, and these were carried into the smooth finish. These flavors lingered long on the palate and changed and developed over time. There was only a hint of sourness that nicely balanced all the other flavors. By far, my favorite Syrah ever - 10 out of 10 points! Hurrah for Syrah!
April 2, 2011
www = Wonderful Weather and Wine
On a gorgeous spring day, we found ourselves again headed to Napa, this time with my manager from work accompanying us. Karen lives in Texas and this is the first time she's had the opportunity to visit, so I wanted to take her to some of my favorite places.
We started the morning at Acacia Winery, which you might have noticed from earlier posts has become a favorite of ours. For good reason: the location is beautiful, at the southern end of Napa overlooking San Pablo Bay and the staff are the perfect hosts - they enjoy their jobs and actually want to be there and share their knowledge and wonderful wines with their guests (unlike some other huge commercial pour-and-bore wineries that shall remain nameless.)
Several of the wines we tasted were already mentioned in previous posts, so I am going to discuss two of the wines that I haven't mentioned. For the record, however, the previously tasted wines were just as wonderful at this tasting.
What we tasted:
2007 Beckstoffer Pinot Noir
I loved the nose on this wine, which instantly reminded me of a well-toasted marshmallow fresh from the campfire. There were also nicely layered hints of blackberry and rose. The front of the wine picked up the fruit and floral notes of the wine and mid-palate picked up lovely soft vanilla and a sort of sauteed-chanterelle earthiness that I loved. There were notes of cinnamon throughout the wine, and it lingered softly on the palate along with the berry flavor. This was a definite 8, perhaps even a 9 with a bit more aging, out of 10 points.
2008 Russian River Pinot Noir
The nose had a really nice toasty oak note to it, and although I did not get as much fruit and floral as with the Beckstoffer, there was a sort of warmth to the nose that I found very welcoming. The front of the wine was rich with oak flavor, rounded tannins, and dark cherry, and the fruit developed nicely through the mid-palate. Just at the end, there were delightful notes of mocha and cinnamon that I loved, and a smooth, spicy finish that was the perfect balance to the tannins and fruit in the wine. I gave this 9 out of 10, and found that although it was very different from the Lone Tree Pinot Noir I previously tasted, I liked it just as much for different reasons. Oh, Acacia, you're too good to me!
After the Acacia tasting, we trotted our happy selves off to Domaine Chandon for a wine club pick-up and lunch on the patio...so lovely. We didn't taste anything new this time, just enjoyed some favorites, the view, and the amazing food.
Afterward, we went to our latest Wine Club addition, Chateau Montelena. Okay, this one was not MY fault, Bill went there last weekend without me and joined. It was my first visit to the winery, and having read "Judgment in Paris" and seen the highly fictionalized "Bottleshock", I was anxious to determine for myself what all the fuss was about.
What we tasted:
2008 Napa Valley Chardonnay
This is reputed to be the same type of Chardonnay that won the 1976 Paris winetasting. It is a very nice, well-balanced, highly drinkable wine. The nose had notes of apple, lemon, and oak, and unlike some overwrought Napa Chardonnays, the oak was actually in balance. Hooray! The front of the wine was rather fruity, with flavors of apple and lemon, along with oak and soft tannins. The mid-palate progressed to stronger oak notes, and the finish was smooth, with lingering oak and tannins on the palate and hints of the earlier fruitiness. I gave it 8 out of 10 points, I would have liked a somewhat less tannic finish, but it was more my preference than a flaw in my opinion.
2008 Zinfandel
This wine was a surprise, most of the zinfandels I drink are from Amador County and are very powerful, fruity and spicy wines that are almost always rather hot and tannic. This wine reminded me much more of a sangiovese-style wine. The nose was medium-bodied oak, cherry, and violet, and the front of the wine picked up those flavors along with hints of vanilla and raspberry. The mid-palate brought in that sugared violet note that I love in any wine, along with pepper and a really nice meaty, juicy quality. This wine had a lovely, long finish with lingering notes of pepper and cherry. I gave this 9 out of 10 points and as I write this, I am really glad we bought a bottle!
2007 Napa Valley Cabernet Sauvignon
The nose had notes of cigar box (tobacco and cedar) and was medium-bodied for a cabernet. The front of the wine was quite fruity, predominantly juicy cherry. The mid-palate brought in notes of chicory, pepper and cardamom, along with rounded tannins. The finish was smooth with lingering notes of pepper and cherry. I did not find this Cabernet to be as richly layered as some of my favorites, and while it was very drinkable, not one that I would mark as wanting to age for any length of time. I gave it 7 out of 10 points.
2007 Estate Cabernet Sauvignon
This wine was HOT! While I am rating it on how it tasted today, I definitely would age this at least seven more years, and up to twelve or even longer. The nose was quite aromatic with notes of pepper, leather, cedar, and cherry. The front of the wine was quite alcoholic, although it had very nice flavors of cherry, leather and cedar that developed into fennel, anise, currant and blackberry mid-palate. The finish was rather tannic and hot, although I really sensed a smooth elegance and hints of refined elegance. So I would give this wine a 7 out of 10 today, I think this could be a 10 with aging.
2005 Estate Cabernet Sauvignon
Again, although this Cab was two years older, I really thought it could age another five to ten years easily. The nose again was quite aromatic, with notes of cigar box, leather, black cherry and vanilla. The front of the wine was fruity, with flavors of black cherry, currant, and cassis, and the mid-palate developed a deep meaty richness that hinted of greatness to come. The finish was still quite tannic and hot, with a lovely lingering cherry and pepper finish. I gave it 8 out of 10 and like the 2007 think this could be a 10 with just a bit more time in the cellar.
A lovely day ended with a fantastic dinner at Bottega, and I'm going to write a separate post because it was an experience to treasure and because I am ready to zonk. Ciao!
We started the morning at Acacia Winery, which you might have noticed from earlier posts has become a favorite of ours. For good reason: the location is beautiful, at the southern end of Napa overlooking San Pablo Bay and the staff are the perfect hosts - they enjoy their jobs and actually want to be there and share their knowledge and wonderful wines with their guests (unlike some other huge commercial pour-and-bore wineries that shall remain nameless.)
Several of the wines we tasted were already mentioned in previous posts, so I am going to discuss two of the wines that I haven't mentioned. For the record, however, the previously tasted wines were just as wonderful at this tasting.
What we tasted:
2007 Beckstoffer Pinot Noir
I loved the nose on this wine, which instantly reminded me of a well-toasted marshmallow fresh from the campfire. There were also nicely layered hints of blackberry and rose. The front of the wine picked up the fruit and floral notes of the wine and mid-palate picked up lovely soft vanilla and a sort of sauteed-chanterelle earthiness that I loved. There were notes of cinnamon throughout the wine, and it lingered softly on the palate along with the berry flavor. This was a definite 8, perhaps even a 9 with a bit more aging, out of 10 points.
2008 Russian River Pinot Noir
The nose had a really nice toasty oak note to it, and although I did not get as much fruit and floral as with the Beckstoffer, there was a sort of warmth to the nose that I found very welcoming. The front of the wine was rich with oak flavor, rounded tannins, and dark cherry, and the fruit developed nicely through the mid-palate. Just at the end, there were delightful notes of mocha and cinnamon that I loved, and a smooth, spicy finish that was the perfect balance to the tannins and fruit in the wine. I gave this 9 out of 10, and found that although it was very different from the Lone Tree Pinot Noir I previously tasted, I liked it just as much for different reasons. Oh, Acacia, you're too good to me!
After the Acacia tasting, we trotted our happy selves off to Domaine Chandon for a wine club pick-up and lunch on the patio...so lovely. We didn't taste anything new this time, just enjoyed some favorites, the view, and the amazing food.
Afterward, we went to our latest Wine Club addition, Chateau Montelena. Okay, this one was not MY fault, Bill went there last weekend without me and joined. It was my first visit to the winery, and having read "Judgment in Paris" and seen the highly fictionalized "Bottleshock", I was anxious to determine for myself what all the fuss was about.
What we tasted:
2008 Napa Valley Chardonnay
This is reputed to be the same type of Chardonnay that won the 1976 Paris winetasting. It is a very nice, well-balanced, highly drinkable wine. The nose had notes of apple, lemon, and oak, and unlike some overwrought Napa Chardonnays, the oak was actually in balance. Hooray! The front of the wine was rather fruity, with flavors of apple and lemon, along with oak and soft tannins. The mid-palate progressed to stronger oak notes, and the finish was smooth, with lingering oak and tannins on the palate and hints of the earlier fruitiness. I gave it 8 out of 10 points, I would have liked a somewhat less tannic finish, but it was more my preference than a flaw in my opinion.
2008 Zinfandel
This wine was a surprise, most of the zinfandels I drink are from Amador County and are very powerful, fruity and spicy wines that are almost always rather hot and tannic. This wine reminded me much more of a sangiovese-style wine. The nose was medium-bodied oak, cherry, and violet, and the front of the wine picked up those flavors along with hints of vanilla and raspberry. The mid-palate brought in that sugared violet note that I love in any wine, along with pepper and a really nice meaty, juicy quality. This wine had a lovely, long finish with lingering notes of pepper and cherry. I gave this 9 out of 10 points and as I write this, I am really glad we bought a bottle!
2007 Napa Valley Cabernet Sauvignon
The nose had notes of cigar box (tobacco and cedar) and was medium-bodied for a cabernet. The front of the wine was quite fruity, predominantly juicy cherry. The mid-palate brought in notes of chicory, pepper and cardamom, along with rounded tannins. The finish was smooth with lingering notes of pepper and cherry. I did not find this Cabernet to be as richly layered as some of my favorites, and while it was very drinkable, not one that I would mark as wanting to age for any length of time. I gave it 7 out of 10 points.
2007 Estate Cabernet Sauvignon
This wine was HOT! While I am rating it on how it tasted today, I definitely would age this at least seven more years, and up to twelve or even longer. The nose was quite aromatic with notes of pepper, leather, cedar, and cherry. The front of the wine was quite alcoholic, although it had very nice flavors of cherry, leather and cedar that developed into fennel, anise, currant and blackberry mid-palate. The finish was rather tannic and hot, although I really sensed a smooth elegance and hints of refined elegance. So I would give this wine a 7 out of 10 today, I think this could be a 10 with aging.
2005 Estate Cabernet Sauvignon
Again, although this Cab was two years older, I really thought it could age another five to ten years easily. The nose again was quite aromatic, with notes of cigar box, leather, black cherry and vanilla. The front of the wine was fruity, with flavors of black cherry, currant, and cassis, and the mid-palate developed a deep meaty richness that hinted of greatness to come. The finish was still quite tannic and hot, with a lovely lingering cherry and pepper finish. I gave it 8 out of 10 and like the 2007 think this could be a 10 with just a bit more time in the cellar.
A lovely day ended with a fantastic dinner at Bottega, and I'm going to write a separate post because it was an experience to treasure and because I am ready to zonk. Ciao!
March 31, 2011
The Longest Dinner
There is a level of service one expects when dining in a fine restaurant, and the speed of service is more a personal preference than a hard-and-fast rule. However, Bill and I found a new level of slow when we recently dined at Plump Jack Inn located in The Village at Squaw Valley. I won't bore you with the details - you can read my review on Open Table if you like - but suffice it to say, for once I had plenty of time to write notes in my trusty paperblanks notebook.
What we drank:
Dutton Goldfield Dutton Ranch 2008 Russian River Pinot Noir
The nose was full-bodied and spicy, with notes of blackberry, dark cherry, leather and cinnamon. The front of the wine was quite fruity, although it did have a nice balance of fruit and spice. The mid-palate brought in softly rounded tannins and a bit more of the cinnamon. The finish was a bit too soft for my liking, although it had a nice smoothness and lingering notes of juicy berry and cherry with a little white pepper. 8 out of 10 because of the lighter finish.
This wine was perfect with the carrot-cardamom soup, which had a garnish of Thai chili pepper threads and black rice. Lovely! It was good, but not great, with the Korean Spiced Seafood Cones, which contained ahi and salmon with caviar, ginger, and hints of soy and wasabi, in a crispy wonton skin cone. Since it took 90 minutes to get the Cones, I nearly ate them faster than I could taste them!
Provenance Vineyards 2007 Napa Valley Merlot
This had a bizarre nose that smelt predominantly of vitamins. Not minerals, mind you, but actual vitamins you take in pill form. It did open up over time and lose a little of that smell, but it was very off-putting to me. The wine tasted good, however, opening with a nice juicy berry flavor that became more bright cherry in mid-palate. The wine had a soft, smooth finish but did not leave much on the palate afterward. I rated this wine a 4 out of 10. I expect more of any 2007 from Napa - it was a stellar year!
Sadly, our experience at Plump Jack was not just about bad service. The small dining area was astonishingly loud, and there was a family with a very small, very cranky child next to us. The adults in the group did not seem inclined to pay any attention to the children, who tried to control the smallest, and of course that ended with the little one running in between tables, screaming. Lovely. That was our last visit to Plump Jack. With entrees starting at $23, it just costs too much to have a bad experience. Oh, and did I mention that the restaurant had to be at least 85 degrees? Ugh. Sweaty. Not good.
What we drank:
Dutton Goldfield Dutton Ranch 2008 Russian River Pinot Noir
The nose was full-bodied and spicy, with notes of blackberry, dark cherry, leather and cinnamon. The front of the wine was quite fruity, although it did have a nice balance of fruit and spice. The mid-palate brought in softly rounded tannins and a bit more of the cinnamon. The finish was a bit too soft for my liking, although it had a nice smoothness and lingering notes of juicy berry and cherry with a little white pepper. 8 out of 10 because of the lighter finish.
This wine was perfect with the carrot-cardamom soup, which had a garnish of Thai chili pepper threads and black rice. Lovely! It was good, but not great, with the Korean Spiced Seafood Cones, which contained ahi and salmon with caviar, ginger, and hints of soy and wasabi, in a crispy wonton skin cone. Since it took 90 minutes to get the Cones, I nearly ate them faster than I could taste them!
Provenance Vineyards 2007 Napa Valley Merlot
This had a bizarre nose that smelt predominantly of vitamins. Not minerals, mind you, but actual vitamins you take in pill form. It did open up over time and lose a little of that smell, but it was very off-putting to me. The wine tasted good, however, opening with a nice juicy berry flavor that became more bright cherry in mid-palate. The wine had a soft, smooth finish but did not leave much on the palate afterward. I rated this wine a 4 out of 10. I expect more of any 2007 from Napa - it was a stellar year!
Sadly, our experience at Plump Jack was not just about bad service. The small dining area was astonishingly loud, and there was a family with a very small, very cranky child next to us. The adults in the group did not seem inclined to pay any attention to the children, who tried to control the smallest, and of course that ended with the little one running in between tables, screaming. Lovely. That was our last visit to Plump Jack. With entrees starting at $23, it just costs too much to have a bad experience. Oh, and did I mention that the restaurant had to be at least 85 degrees? Ugh. Sweaty. Not good.
March 26, 2011
The Perfect Afternoon
I just had one of those perfect experiences where food and wine come together with fun and interesting people. Acacia Vineyard in Napa held a cooking demonstration by Joey Altman where they paired Joey's superb food with some of their highest-rated and most delicious wines. It was heaven in a winery. Joey Altman is a professional chef whose cookbook, Without Reservations, is perfect for home cooks who want to up their games. I bought the cookbook before the event at Acacia, and found it to be inspirational and fun, with recipes that were well within my capabilities and just plain delicious.
Joey Altman is quite inspirational and fun himself, and although this is totally irrelevant, he is quite a dishy guy, which just made the event even better. Joey shared some really great tips with us as he cooked each dish, and he made the preparations seem effortless. This guy knows his flavors, and his explanation of balancing salt, sweet, and acid in any dish was probably the single most important piece of information anyone has ever given me. It sounds basic and logical, I just never thought of cooking that way. Guess that's why he's a professional and I'm not!
Below, rather than using my usual wine blog format, I am going to explain each food and wine pairing and what I loved about each one. There was nothing in the food or wine that I found to be anything other than delicious and perfect, so I'll share some of the preparation tips and what I especially liked about each combo. Also, I tasted each wine prior to and then with the food and my notes reflect both states.
Honey Roasted Spiced Carrot & Fregola Salad with Arugul, Pistacios, and Green Goddess Dressing paired with Acacia 2008 Sangiacomo Chardonnay
The honey-roasted carrots were a revelation! Joey placed honey around the perimeter of a hot pan and let it carmelize for a moment, then added sliced carrots and tossed them together for another few minutes. Once the carrots were softened, he added a sprinkling of cumin seed. These tasted so good, and I generally don't like cooked carrots. Fregola, which coincidentally was recently featured on an episode of Chopped: All Stars, is a pasta that has been formed into small beads and toasted. The components of this dish worked so well together, all you heard from the audience was a collective, "YUM!" The wine had a wonderful, full and complex nose of oak, apple, peach, guava and honey, and the front of the wine reflected this lovely and smooth balance. The mid-palate brought some tannins and stronger notes of honey and guava. The finish was velvety smooth and had light tannins with lingering notes of honey and peach. It was a flawless match to the salad. So delicious!
Cauliflower Bisque, Chanterelles, and Bacon paired with Acacia 2008 Winery Lake Pinot Noir
Yes, I know what you're thinking, I thought the same thing. Cauliflower bisque? As Joey pointed out while making this, the cauliflower really did not have a strong presence in the bisque other than to make it impossibly velvety with a lovely creamy finish. The bisque was topped with chopped chanterelles that had been carmelized a hot pan, and then croutons that had been toasted in bacon fat were added to give the topping a wonderful crispy texture. I tried the bisque with both the chardonnay from the previous dish and the pinot noir, and while I liked the pinot pairing a bit better, the chardonnay was a good combination as well. The pinot noir started with a medium-bodied nose of smoky oak, roses, and bright cherry. The front of the wine had a wonderful brightness to it, with flavors of red cherry, roses, watermelon, and a hint of oak. The mid-palate brought in some nicely balanced tannins and more of the smoky oak flavor, and the finish was smooth and soft with lingering notes of oak and cherry. I thought the smokiness of the wine perfectly complemented the bacon components in the topping on the dish, and the creaminess of the soup.
Seared Tuna, Buttered Leeks, Lentils, Pancetta, and Red Pepper Vinaigrette paired with Acacia 2008 Lone Tree Pinot Noir
Prior to searing the tuna, Joey crusted it with a mixture of cracked black and pink peppercorns, which added a wonderful peppery flavor that complemented the tuna without overwhelming it. This was placed on a bed of French green lentils that were cooked perfectly, with some bite to them, and served with the buttered leeks and a wonderful olive and roasted red pepper tappenade that I could not get enough of. In fact, I would have plated the dish with less lentils and more tappenade, it was so, so good and went perfectly with the tuna. The buttered leeks were delicately shaved and again a perfect pairing with the other components. The Lone Tree pinot noir is one of my favorites from Acacia because, although it is a good wine on its own, it is a great wine with food. The nose was medium-bodied with notes of smoky oak, chocolate, and black cherry. The front of the wine brought in a juicy blackberry flavor along with the smoky oak and black cherry. The mid-palate was a lovely, warm balance of tannins, oak, and fruit, and the finish was smooth and had lingering notes of pepper and oak. This just went so well with the dish, I wrote, "OMG delish!"
Warm Salad of Duck Confit, Red Cabbage, Apples and Goat Cheese with Candied Walnuts paired with Acacia Barrel Select Lone Tree Pinot Noir
It would take too long to explain the process of confitting the duck here, but I will say that Joey did not use fat in the confit so rather than a heavier, fattier dish, the duck flavor was prominent in all of its ducky yumminess. We all begged for the candied walnut recipe, and it actually is not that hard. I'll write it out below. Again, the components of the dish were beautifully balanced, and included some shallots that had been marinated in lemon juice, something I am going to try as soon as I get some shallots from the market. The red cabbage was shredded and sauteed just until it was dark red, so it was sweet and mild. Altogether perfect. The Barrel Select Lone Tree was a blend of Lone Tree pinot vintages, and one of the best pinot noirs I have ever tasted. Ever. I only bought one bottle of this wine and already I am wishing I had bought more. The nose was deep and rich, of smoky oak, black cherry, and rose. Throughout, the wine was full, rich, and beautifully balanced. The front and mid-palate were complex and had flavors of black cherry, chocolate, rose, and a hint of oak. The finish was rich and full, with stronger notes of oaky tannins, and long, lingering notes of pepper, oak and cherry. Pow! Bam! WOW.
Joey's Candied Walnuts
Preheat oven to 350 degrees Fahrenheit
2 C fresh walnut halves
1/4 C white sugar
2 Tbls. kosher salt
Add these to a hot pan and allow the sugar to carmelize and "get chunky" around the walnuts. At that point, add:
1/2 tsp. cinnamon
freshly ground black pepper
Add a little water to the pan to make a syrup of the carmelized sugar, swirl to coat. Dump the walnut mixture onto a piece of parchment paper on a baking sheet. Place in 350 degree oven, bake for about 8 minutes until crunchy.
Joey Altman is quite inspirational and fun himself, and although this is totally irrelevant, he is quite a dishy guy, which just made the event even better. Joey shared some really great tips with us as he cooked each dish, and he made the preparations seem effortless. This guy knows his flavors, and his explanation of balancing salt, sweet, and acid in any dish was probably the single most important piece of information anyone has ever given me. It sounds basic and logical, I just never thought of cooking that way. Guess that's why he's a professional and I'm not!
Below, rather than using my usual wine blog format, I am going to explain each food and wine pairing and what I loved about each one. There was nothing in the food or wine that I found to be anything other than delicious and perfect, so I'll share some of the preparation tips and what I especially liked about each combo. Also, I tasted each wine prior to and then with the food and my notes reflect both states.
Honey Roasted Spiced Carrot & Fregola Salad with Arugul, Pistacios, and Green Goddess Dressing paired with Acacia 2008 Sangiacomo Chardonnay
The honey-roasted carrots were a revelation! Joey placed honey around the perimeter of a hot pan and let it carmelize for a moment, then added sliced carrots and tossed them together for another few minutes. Once the carrots were softened, he added a sprinkling of cumin seed. These tasted so good, and I generally don't like cooked carrots. Fregola, which coincidentally was recently featured on an episode of Chopped: All Stars, is a pasta that has been formed into small beads and toasted. The components of this dish worked so well together, all you heard from the audience was a collective, "YUM!" The wine had a wonderful, full and complex nose of oak, apple, peach, guava and honey, and the front of the wine reflected this lovely and smooth balance. The mid-palate brought some tannins and stronger notes of honey and guava. The finish was velvety smooth and had light tannins with lingering notes of honey and peach. It was a flawless match to the salad. So delicious!
Cauliflower Bisque, Chanterelles, and Bacon paired with Acacia 2008 Winery Lake Pinot Noir
Yes, I know what you're thinking, I thought the same thing. Cauliflower bisque? As Joey pointed out while making this, the cauliflower really did not have a strong presence in the bisque other than to make it impossibly velvety with a lovely creamy finish. The bisque was topped with chopped chanterelles that had been carmelized a hot pan, and then croutons that had been toasted in bacon fat were added to give the topping a wonderful crispy texture. I tried the bisque with both the chardonnay from the previous dish and the pinot noir, and while I liked the pinot pairing a bit better, the chardonnay was a good combination as well. The pinot noir started with a medium-bodied nose of smoky oak, roses, and bright cherry. The front of the wine had a wonderful brightness to it, with flavors of red cherry, roses, watermelon, and a hint of oak. The mid-palate brought in some nicely balanced tannins and more of the smoky oak flavor, and the finish was smooth and soft with lingering notes of oak and cherry. I thought the smokiness of the wine perfectly complemented the bacon components in the topping on the dish, and the creaminess of the soup.
Seared Tuna, Buttered Leeks, Lentils, Pancetta, and Red Pepper Vinaigrette paired with Acacia 2008 Lone Tree Pinot Noir
Prior to searing the tuna, Joey crusted it with a mixture of cracked black and pink peppercorns, which added a wonderful peppery flavor that complemented the tuna without overwhelming it. This was placed on a bed of French green lentils that were cooked perfectly, with some bite to them, and served with the buttered leeks and a wonderful olive and roasted red pepper tappenade that I could not get enough of. In fact, I would have plated the dish with less lentils and more tappenade, it was so, so good and went perfectly with the tuna. The buttered leeks were delicately shaved and again a perfect pairing with the other components. The Lone Tree pinot noir is one of my favorites from Acacia because, although it is a good wine on its own, it is a great wine with food. The nose was medium-bodied with notes of smoky oak, chocolate, and black cherry. The front of the wine brought in a juicy blackberry flavor along with the smoky oak and black cherry. The mid-palate was a lovely, warm balance of tannins, oak, and fruit, and the finish was smooth and had lingering notes of pepper and oak. This just went so well with the dish, I wrote, "OMG delish!"
Warm Salad of Duck Confit, Red Cabbage, Apples and Goat Cheese with Candied Walnuts paired with Acacia Barrel Select Lone Tree Pinot Noir
It would take too long to explain the process of confitting the duck here, but I will say that Joey did not use fat in the confit so rather than a heavier, fattier dish, the duck flavor was prominent in all of its ducky yumminess. We all begged for the candied walnut recipe, and it actually is not that hard. I'll write it out below. Again, the components of the dish were beautifully balanced, and included some shallots that had been marinated in lemon juice, something I am going to try as soon as I get some shallots from the market. The red cabbage was shredded and sauteed just until it was dark red, so it was sweet and mild. Altogether perfect. The Barrel Select Lone Tree was a blend of Lone Tree pinot vintages, and one of the best pinot noirs I have ever tasted. Ever. I only bought one bottle of this wine and already I am wishing I had bought more. The nose was deep and rich, of smoky oak, black cherry, and rose. Throughout, the wine was full, rich, and beautifully balanced. The front and mid-palate were complex and had flavors of black cherry, chocolate, rose, and a hint of oak. The finish was rich and full, with stronger notes of oaky tannins, and long, lingering notes of pepper, oak and cherry. Pow! Bam! WOW.
Joey's Candied Walnuts
Preheat oven to 350 degrees Fahrenheit
2 C fresh walnut halves
1/4 C white sugar
2 Tbls. kosher salt
Add these to a hot pan and allow the sugar to carmelize and "get chunky" around the walnuts. At that point, add:
1/2 tsp. cinnamon
freshly ground black pepper
Add a little water to the pan to make a syrup of the carmelized sugar, swirl to coat. Dump the walnut mixture onto a piece of parchment paper on a baking sheet. Place in 350 degree oven, bake for about 8 minutes until crunchy.
March 24, 2011
Rainy Day Blues
Another in a long string of rainy days here in Northern California; like most of the U.S. we are experiencing a strange weather pattern. It's also the NCAA tournament, which both Bill and I enjoy, so we decided to order a pizza and open a new bottle of a barbera/nebbiolo blend purchased from Lot 18. The wine definitely helped us get over the disgusting pizza from New York Pizza, which when I think about it (we're in California, why am I eating pizza from NY Pizza) tasted like it was flown in from the Rotten Apple.
What we drank:
I'Uvaggio Di Giacomo Il Lupo 2003
This is a 61% Barbera, 39% nebbiolo blend. The nose was odd - not much there, with light notes of slate, yeast, and violets. Thank goodness the wine delivered much more than the nose indicated. It was very smooth, just a hint of tannins and still rather hot. with 14.5% alcohol. The front of the palate was rich with dark cherry and blackberry, with hints of briar and oak. The mid-palate brought in rich cinnamon and pepper, and a bit of the violet I picked up in the nose. The finish was smooth and rather tannic, with lingering flavors of cherry and cinnamon. I gave this wine a 7 because of the nose, and have to say I had two glasses, more than usual just because it was so drinkable.
Hic...
What we drank:
I'Uvaggio Di Giacomo Il Lupo 2003
This is a 61% Barbera, 39% nebbiolo blend. The nose was odd - not much there, with light notes of slate, yeast, and violets. Thank goodness the wine delivered much more than the nose indicated. It was very smooth, just a hint of tannins and still rather hot. with 14.5% alcohol. The front of the palate was rich with dark cherry and blackberry, with hints of briar and oak. The mid-palate brought in rich cinnamon and pepper, and a bit of the violet I picked up in the nose. The finish was smooth and rather tannic, with lingering flavors of cherry and cinnamon. I gave this wine a 7 because of the nose, and have to say I had two glasses, more than usual just because it was so drinkable.
Hic...
March 23, 2011
Epiphany
Back from a long road trip to Fresno for work, I was crashing watching Top Chef (where d'ya think I get all my great cooking inspiration?) when Bill suggested opening a bottle of wine. I had gotten a white wine from Lot 18 that I had put in the fridge and forgotten, and that was what we chose. It was an inspired choice, perfect for relaxing and watching other people sweat over a hot stove.
What we drank:
Epiphany Inspiration 2008
This is a white blend and it truly is an epiphany. The full-bodied nose was predominantly apple and oak, with a hint of lemon. The front of the wine was a lovely smooth balance of fruit and acid, with notes of apple, lemon, mandarin, and a hint of oak. The mid-palate was a bit hot, although still smooth and well-balanced, with an added note of peach. The finish was silky smooth, bringing in some tannins, and lingering notes of creamy peach and oak. I rated it 8 out of 10, and just lovely. It was great just to sip, and I think it would be excellent with spicy Thai food, creamy pasta dishes, and risotto.
What we drank:
Epiphany Inspiration 2008
This is a white blend and it truly is an epiphany. The full-bodied nose was predominantly apple and oak, with a hint of lemon. The front of the wine was a lovely smooth balance of fruit and acid, with notes of apple, lemon, mandarin, and a hint of oak. The mid-palate was a bit hot, although still smooth and well-balanced, with an added note of peach. The finish was silky smooth, bringing in some tannins, and lingering notes of creamy peach and oak. I rated it 8 out of 10, and just lovely. It was great just to sip, and I think it would be excellent with spicy Thai food, creamy pasta dishes, and risotto.
March 20, 2011
I Love to Cook with Wine Part Deux
It's been raining for what feels like months, although it's really only been a week. Northern Californians either wholeheartedly embrace the rain and fog typical of winter in our Mediterranean climate, or (like me) wholeheartedly despise the gloomy weather. In typical years, our winters are quite mild with beautiful deep, clear blue skies and temperatures in the mid-50's to mid-60's, interspersed with some heavy rain/fog/windstorms. This runs from about late November to early March. Every once in a while, though, we have very wet winters with rainstorm after rainstorm, and gloomy day after gloomy day. That's been this winter, and I am heartily sick of it. On the plus side, though, because we haven't been able to use our outdoor kitchen and grill, I am doing quite a bit more cooking at the stove. This has resulted in dedicated time to perfect a few things I have been trying to master for years. Bolognese sauce is one of those.
I like to use a zinfandel or sangiovese for red pasta sauces because I like the fruity and peppery notes these wines give to the sauce. Tonight, though, we had a Petite Sirah open from the night before and there was quite a bit left. I have this quirk that whatever wine I put in the sauce has to be drunk with the meal, or the experience just isn't right. Weird, I know, because I don't do this at restaurants at all. So, I decided to try the Petite Sirah, not wanting to have two open bottles hanging around. The sauce turned out to be one of my best efforts yet, and the wine complemented the meal perfectly. Below are the recipe and my tasting notes.
Bolognese ala Francesca
1 lb. ground beef, veal, pork, or turkey
1/2 C chopped onion
1/2 C diced carrots
1/2 C diced celery
3-4 cloves pressed garlic
1 Tbl. extra virgin olive oil
Basil, oregano, marjoram, thyme, either fresh or dried, to taste
1 large can tomato puree or tomatoes in sauce (chop tomatoes if using those)
1 small can tomato paste
1 C red wine
2 Tbl. mascarpone (fresh mozzarella) cheese
Salt and pepper to taste
Brown ground meat in skillet. Drain, remove meat and set aside. Heat skillet over medium heat, add olive oil. Add vegetables, pressed garlic, and herbs, saute until onion is golden and soft. In large saucepan, add meat, vegetables, tomato puree (or tomoatoes and juice), tomato paste, and red wine. Bring to a simmer and cook, stirring occasionally, for 45 to 60 minutes, until desired consistency is reached. Add mascarpone cheese, salt and pepper to taste. (Actually, I usually taste the sauce about halfway through and adjust all the seasonings.)
To serve pasta and sauce, I cook the pasta until it is nearly done (remove about 2 minutes early) and drain it. Then I put the pasta back into the pan, add the sauce, and cook this over medium-low heat for the remaning time.
What we drank:
Bogle 2004 Clarksburg Reserve Petite Sirah Merritt Island
The nose was lovely, full-bodied and rich with blackberry and oak. The front and middle of the wine were nicely balanced and very smooth, with deliciously juicy flavors of blackberry, oak and cinnamon. The finish, though, was quite tannic, and felt rough to me, although I loved the lingering notes of pepper and oak. I gave the wine 7 out of 10 because I felt the finish was flawed. However, I did notice that with time in the glass, the tannins softened and became much rounder, making me wish we'd aged this another year or so. Bogle sold out of this wine a long time ago, and this was our last bottle, so I am sad. Live and learn!
I like to use a zinfandel or sangiovese for red pasta sauces because I like the fruity and peppery notes these wines give to the sauce. Tonight, though, we had a Petite Sirah open from the night before and there was quite a bit left. I have this quirk that whatever wine I put in the sauce has to be drunk with the meal, or the experience just isn't right. Weird, I know, because I don't do this at restaurants at all. So, I decided to try the Petite Sirah, not wanting to have two open bottles hanging around. The sauce turned out to be one of my best efforts yet, and the wine complemented the meal perfectly. Below are the recipe and my tasting notes.
Bolognese ala Francesca
1 lb. ground beef, veal, pork, or turkey
1/2 C chopped onion
1/2 C diced carrots
1/2 C diced celery
3-4 cloves pressed garlic
1 Tbl. extra virgin olive oil
Basil, oregano, marjoram, thyme, either fresh or dried, to taste
1 large can tomato puree or tomatoes in sauce (chop tomatoes if using those)
1 small can tomato paste
1 C red wine
2 Tbl. mascarpone (fresh mozzarella) cheese
Salt and pepper to taste
Brown ground meat in skillet. Drain, remove meat and set aside. Heat skillet over medium heat, add olive oil. Add vegetables, pressed garlic, and herbs, saute until onion is golden and soft. In large saucepan, add meat, vegetables, tomato puree (or tomoatoes and juice), tomato paste, and red wine. Bring to a simmer and cook, stirring occasionally, for 45 to 60 minutes, until desired consistency is reached. Add mascarpone cheese, salt and pepper to taste. (Actually, I usually taste the sauce about halfway through and adjust all the seasonings.)
To serve pasta and sauce, I cook the pasta until it is nearly done (remove about 2 minutes early) and drain it. Then I put the pasta back into the pan, add the sauce, and cook this over medium-low heat for the remaning time.
What we drank:
Bogle 2004 Clarksburg Reserve Petite Sirah Merritt Island
The nose was lovely, full-bodied and rich with blackberry and oak. The front and middle of the wine were nicely balanced and very smooth, with deliciously juicy flavors of blackberry, oak and cinnamon. The finish, though, was quite tannic, and felt rough to me, although I loved the lingering notes of pepper and oak. I gave the wine 7 out of 10 because I felt the finish was flawed. However, I did notice that with time in the glass, the tannins softened and became much rounder, making me wish we'd aged this another year or so. Bogle sold out of this wine a long time ago, and this was our last bottle, so I am sad. Live and learn!
March 19, 2011
Another Red Wine Reduction
My kitchen experiments with wine continue, and as I gain confidence, I am having better results. Tonight was one of those dinner emergencies that often create wonderful culinary experiences. I was going to make Italian sausage with onions and red peppers over rice, and sadly when I pulled the sausage out of the fridge, it had expired a week ago - on the same day I bought it. Shame on me for not checking, and shame on the high-end market where I bought it. Fortunately, the sausage was sitting on the same shelf with some butternut squash ravioli I just bought (I prefer my homemade version, but rarely have time to roast the butternut squash and make the pasta dough...) so I had an immediate vision of that ravioli in another red wine reduction sauce.
I decided to try the ravioli with a different version of the red wine reduction I last made, and it really turned out well. This version was even more rich and flavorful, and would have gone better with my homemade ravioli which has a stronger, smokier flavor. It also would go well with roasted or grilled salmon, or even a pork roast. Here it is:
Fran's Red Wine Reduction #2
1 1/2 Tbl. extra virgin olive oil
1 sweet onion, sliced
3 cloves garlic, chopped
2 Tbl. maple syrup
1 750 ml bottle red wine (I used Bogle Petite Syrah)
1 500 ml bottle ruby (red) port (I used Bogle Petite Syrah Port)
salt and freshly ground pepper to taste
2 Tbl. butter
2 Tbl. flour
1/2 C toasted, chopped pecans (optional)
Heat a 6-qt heavy-bottomed pot over medium-high heat. Add olive oil and heat. Add onions and garlic and saute until golden, 8-10 minutes, adjusting heat as needed.
Add wine, port, and maple syrup, stir and simmer over medium to medium-low heat for about 1 hour, until reduced to 1 quart.
Strain sauce into 3-qt. saucepan, place over medium to medium-low heat and simmer until reduced to 2 cups. Taste sauce, add salt & pepper to taste, adjust sweetness as needed.
Make a roux in a small saucepan: melt butter and add flour, cook and stir over medium heat until mixture begins to brown, remove from heat.
Add a little of the wine reduction to the roux, blend with whisk. Add to reduction sauce, blend well with whisk.
Continue simmering sauce until desired consistency; add toasted, chopped pecans if using.
Enjoy!
I decided to try the ravioli with a different version of the red wine reduction I last made, and it really turned out well. This version was even more rich and flavorful, and would have gone better with my homemade ravioli which has a stronger, smokier flavor. It also would go well with roasted or grilled salmon, or even a pork roast. Here it is:
Fran's Red Wine Reduction #2
1 1/2 Tbl. extra virgin olive oil
1 sweet onion, sliced
3 cloves garlic, chopped
2 Tbl. maple syrup
1 750 ml bottle red wine (I used Bogle Petite Syrah)
1 500 ml bottle ruby (red) port (I used Bogle Petite Syrah Port)
salt and freshly ground pepper to taste
2 Tbl. butter
2 Tbl. flour
1/2 C toasted, chopped pecans (optional)
Heat a 6-qt heavy-bottomed pot over medium-high heat. Add olive oil and heat. Add onions and garlic and saute until golden, 8-10 minutes, adjusting heat as needed.
Add wine, port, and maple syrup, stir and simmer over medium to medium-low heat for about 1 hour, until reduced to 1 quart.
Strain sauce into 3-qt. saucepan, place over medium to medium-low heat and simmer until reduced to 2 cups. Taste sauce, add salt & pepper to taste, adjust sweetness as needed.
Make a roux in a small saucepan: melt butter and add flour, cook and stir over medium heat until mixture begins to brown, remove from heat.
Add a little of the wine reduction to the roux, blend with whisk. Add to reduction sauce, blend well with whisk.
Continue simmering sauce until desired consistency; add toasted, chopped pecans if using.
Enjoy!
March 8, 2011
Wine + Cheese = Dinner!
After we moved to California, I first lived in Novato, a small town in the north bay area. Nearby was a lovely cheese factory, Rouge et Noir, where my husband Bill and I would stop on motorcycle rides through the tranquil rolling hills and canyons. This is where our practice of making dinner out of wine, cheese, and either bread or crackers became an art form we practice happily to this day.
Tonight, I had a wonderful smoked fontina cheese from Whole Foods Market that I prepared by melting it in a hot skillet. First, I heated the small skillet over medium heat, then added a tablespoon of lemon-infused olive oil. (Note: this works best with a cast iron skillet and can be done over a campfire as well.) When that was hot, I covered the bottom of the skillet in thin slices of the smoked fontina and let it melt and begin bubbling. This I wisked quickly to the patio table, where the crackers and a bottle of wine awaited.
What we drank:
Bogle Vineyards 2007 Reserve Zinfandel, Lodi
This wine is a bargain at under $20. The nose is a lovely balance of oak, tannins, pepper, and blackberry. The front of the wine is a little hot, although the balance is very nice with flavors of cherry, oak, and a hint of rose. The mid-palate is somewhat stronger in tannins, and the oak is more pronounced. The finish in smooth and very peppery, which lingers on the palate along with the cherry. I think this wine would do better with more aging, and gave it 7 out of 10. We bought two bottles at our last Bogle excursion, so I am going to stick one in the wine fridge and see how it does in a year or two.
This wine went very, very well with the smoked fontina and sesame crackers. There was a lovely interplay of flavors where no one flavor was overwhelmed and everything worked together quite nicely. Sitting on the patio on a perfect early-Spring evening, with the fountain running and the birds chirping, I had that "I love California!" moment that makes life here so special and memorable. When are you coming to visit? The guest suite is waiting, the wine is ready, where are you?
Tonight, I had a wonderful smoked fontina cheese from Whole Foods Market that I prepared by melting it in a hot skillet. First, I heated the small skillet over medium heat, then added a tablespoon of lemon-infused olive oil. (Note: this works best with a cast iron skillet and can be done over a campfire as well.) When that was hot, I covered the bottom of the skillet in thin slices of the smoked fontina and let it melt and begin bubbling. This I wisked quickly to the patio table, where the crackers and a bottle of wine awaited.
What we drank:
Bogle Vineyards 2007 Reserve Zinfandel, Lodi
This wine is a bargain at under $20. The nose is a lovely balance of oak, tannins, pepper, and blackberry. The front of the wine is a little hot, although the balance is very nice with flavors of cherry, oak, and a hint of rose. The mid-palate is somewhat stronger in tannins, and the oak is more pronounced. The finish in smooth and very peppery, which lingers on the palate along with the cherry. I think this wine would do better with more aging, and gave it 7 out of 10. We bought two bottles at our last Bogle excursion, so I am going to stick one in the wine fridge and see how it does in a year or two.
This wine went very, very well with the smoked fontina and sesame crackers. There was a lovely interplay of flavors where no one flavor was overwhelmed and everything worked together quite nicely. Sitting on the patio on a perfect early-Spring evening, with the fountain running and the birds chirping, I had that "I love California!" moment that makes life here so special and memorable. When are you coming to visit? The guest suite is waiting, the wine is ready, where are you?
March 6, 2011
I Love to Cook with Wine
"I love to cook with wine," the tile in my kitchen proclaims, "Sometimes I even put it in the food." I laughed when I bought it, because it's close to the truth. The fact is, I do love to cook with wine and I am always looking for new ways to incorporate it into my cooking. Tonight's meal was a good example.
Butternut squash ravioli are one of my favorite ravioli, except I have never been able to find a sauce that pairs well and is light. I have made many variations of browned-butter and sage sauce, but it's just too heavy for my taste. I've tried several lighter cream sauces, but they seemed innocuous compared to the rich flavor of the butternut squash. After several hours of pondering this afternoon, it occurred to me that a red wine reduction might pair well, particularly if made with the right wine. So here is what I developed:
Fran's Red Wine Reduction for Pasta
1 large sweet onion, sliced
2 Tbl lemon-infused olive oil
2 Tbl fresh thyme, removed from sprigs (or just chop up several sprigs)
1 bay leaf
2 C red wine, Merlot or Pinot Noir work well, should be fairly fruity
2 C chicken stock
1-2 Tbl. maple syrup
1/2 C toasted pecans, chopped (toast in 350 degree oven or brown in butter on stovetop)
4 Tbl butter
In a large, heavy saucepan over medium heat, add olive oil and heat. Add onion and saute for five minutes. Add thyme and bay leaf, saute for another minute or so. Add wine and broth. Bring to boil and cook until reduced to 1 cup, about 35-40 minutes. Midway through, taste the reduction. If it is too tart or sour, add the maple syrup to taste. I also added a cocoa spice rub from Dean & DeLuca at this point, it had cocoa, cinnamon and nutmeg, if you want to try that. Continue cooking until reduced; remove from heat and strain through a sieve into a smaller saucepan. Place over low heat and bring to a simmer. Add butter and whisk until incorporated. Continue to simmer until thickness is to your taste. Add toasted pecans just before serving, and then pour over pasta. Be sure to have some thick crusty bread on hand to sop up the remaining sauce. You could use port for this reduction, especially if you want a sweeter sauce.
This was fantastic with the butternut squash ravioli. The fruit and acid were a perfect complement to the sweet, rich flavor of the butternut squash, without being too rich or fatty. The toasted, chopped pecans added a lovely crunchy texture to the dish. Even my ultra-picky husband loved this!
Butternut squash ravioli are one of my favorite ravioli, except I have never been able to find a sauce that pairs well and is light. I have made many variations of browned-butter and sage sauce, but it's just too heavy for my taste. I've tried several lighter cream sauces, but they seemed innocuous compared to the rich flavor of the butternut squash. After several hours of pondering this afternoon, it occurred to me that a red wine reduction might pair well, particularly if made with the right wine. So here is what I developed:
Fran's Red Wine Reduction for Pasta
1 large sweet onion, sliced
2 Tbl lemon-infused olive oil
2 Tbl fresh thyme, removed from sprigs (or just chop up several sprigs)
1 bay leaf
2 C red wine, Merlot or Pinot Noir work well, should be fairly fruity
2 C chicken stock
1-2 Tbl. maple syrup
1/2 C toasted pecans, chopped (toast in 350 degree oven or brown in butter on stovetop)
4 Tbl butter
In a large, heavy saucepan over medium heat, add olive oil and heat. Add onion and saute for five minutes. Add thyme and bay leaf, saute for another minute or so. Add wine and broth. Bring to boil and cook until reduced to 1 cup, about 35-40 minutes. Midway through, taste the reduction. If it is too tart or sour, add the maple syrup to taste. I also added a cocoa spice rub from Dean & DeLuca at this point, it had cocoa, cinnamon and nutmeg, if you want to try that. Continue cooking until reduced; remove from heat and strain through a sieve into a smaller saucepan. Place over low heat and bring to a simmer. Add butter and whisk until incorporated. Continue to simmer until thickness is to your taste. Add toasted pecans just before serving, and then pour over pasta. Be sure to have some thick crusty bread on hand to sop up the remaining sauce. You could use port for this reduction, especially if you want a sweeter sauce.
This was fantastic with the butternut squash ravioli. The fruit and acid were a perfect complement to the sweet, rich flavor of the butternut squash, without being too rich or fatty. The toasted, chopped pecans added a lovely crunchy texture to the dish. Even my ultra-picky husband loved this!
March 5, 2011
Lot 18 Finds
A few months ago, one of my magazines had an invitation to join Lot 18, a members-only wine sales website. I joined, and we've been enjoying ever since. Lot 18 has a wide variety of wines at discounted prices, although usually only six to nine are available at any given time, and all sales have time limits. What I like about the site is that if the wine is rated, the ratings are disclosed along with the review, so I have some idea of what I am buying when I don't know the winery or vintner. The wines have arrived within days of ordering, another nice bonus, although the flat $10 shipping makes some less expensive wines not worth buying from the site.
What we drank:
Stolpman Vineyards, La Coppa Sangiovese 2009 Estate Grown, Santa Ynez Valley
First, I am a fan of the Sangiovese varietal, which typically pairs well with tomato sauces and tomato-based dishes, pizza, richer seafood and meats. This wine is a very nice example of the varietal. It starts with a full-bodied nose of oak, currant, and bright red cherry. The front of the wine is a big pop of fruit, with notes of currant, cherry, and nice oaky tannins. The mid-palate is smooth and develops into plum and pepper, and the finish is a lovely lingering oak and pepper velvety smoothness. This is quite young, and as it sat in the glass, the wine continued to improve and develop some lovely layers in the mid-palate and on the finish. I originally gave this 8 out of 10 points, and after just tasting it again, I am upping it to 9 out of 10. I really like the finish on this wine, and I think it will be stellar with food.
There are so many ways to buy wine here in California - at wineries, at tasting rooms, at wine bars, and online. Each method offers something to the buyer, and typically I prefer to taste before I buy. However, with some online wine websites including wine ratings and reviews, it takes some of the risk out of buying this way. In addition, because Lot 18 is only a wine broker, the wines ship directly from wineries, so you have some reassurance that the handling will not damage the wine. You just have to be home when the delivery comes (or ship to work...hmmm...might be tempted to drink it at work!)
What we drank:
Stolpman Vineyards, La Coppa Sangiovese 2009 Estate Grown, Santa Ynez Valley
First, I am a fan of the Sangiovese varietal, which typically pairs well with tomato sauces and tomato-based dishes, pizza, richer seafood and meats. This wine is a very nice example of the varietal. It starts with a full-bodied nose of oak, currant, and bright red cherry. The front of the wine is a big pop of fruit, with notes of currant, cherry, and nice oaky tannins. The mid-palate is smooth and develops into plum and pepper, and the finish is a lovely lingering oak and pepper velvety smoothness. This is quite young, and as it sat in the glass, the wine continued to improve and develop some lovely layers in the mid-palate and on the finish. I originally gave this 8 out of 10 points, and after just tasting it again, I am upping it to 9 out of 10. I really like the finish on this wine, and I think it will be stellar with food.
There are so many ways to buy wine here in California - at wineries, at tasting rooms, at wine bars, and online. Each method offers something to the buyer, and typically I prefer to taste before I buy. However, with some online wine websites including wine ratings and reviews, it takes some of the risk out of buying this way. In addition, because Lot 18 is only a wine broker, the wines ship directly from wineries, so you have some reassurance that the handling will not damage the wine. You just have to be home when the delivery comes (or ship to work...hmmm...might be tempted to drink it at work!)
February 27, 2011
Bogle Winery, a Gem in the Sacramento Delta
The first time we drove through the Sacramento Delta, we were so surprised to find this completely unique part of California tucked between Sacramento and San Francisco Bay. A few minutes south of Sacramento, starting in Freeport, begins this lush, rural bayou, a network of canals and islands running from the Sacramento River and flowing out toward the Bay. Lining the levee roads are vineyards, pear and nut orchards, and marinas with everything from slapped-together floating shacks to expensive cruising boats. It's a magical place that beckons you to slow down, enjoy the sights, and perhaps pull over and enjoy a picnic next to the river or canal.
Off South River Road, just south of Clarksburg on the tiny, winding County Road 144, is Bogle Winery. We first were introduced to Bogle when their merlot was recognized in Consumer Reports as being a Best Buy, and indeed it was. I think that was 2005, and it started a love affair that continues to this day. As you might have guessed from the CR Best Buy award, Bogle wines are not high-end, most are under $20. These wines are proof that the price on a bottle is not always an indicator of quality - in this case, a low price does not mean a low-quality wine. Now, I do have friends who will not drink inexpensive wines, and I think they are missing some really wonderful experiences as a result.
So today, a beautiful sunny early-spring day with the almond trees in bloom, we headed to Bogle to pick up our Bogle Bandwagon club wines and taste what's new.
What we drank:
Blanc de Blancs, 2009, sparkling wine
Lovely, light nose of toast and cream, leading to a citrus palate with notes of lemon, mandarin, and toast. A lighter sparkling wine, this is quite young with a very tart finish. I gave it a 6 out of 10.
Sauvignon Blanc 2009
This had a very light nose with just a hint of pineapple. Overall, the wine was very light, with just hints of pineapple and lemon. The finish was much too light. This was aged in stainless, and I did not care much for it. It might be good on a hot summer day, although I think most foods would overpower it. I gave it 3 out of 10.
Ghosts du Blanc 2008
This is a chardonnay/viognier Bogle blend that they produce every year. This version had almost no nose, although it was quite chilled and in my opinion served too cold. The front of the wine had a burst of oak, followed by lemon and peach, ending with lingiering notes of oak and peach. Once the wine was warmer, the flavors really popped. I gave it 7 out of 10, and think it would stand up well to smoky, spicy food.
Merlot 2009
This is the wine that started our love affair with Bogle. This vintage has a very oaky nose, and opens with the same oak flavor, progressing to plum and black cherry. The wine has medium-strength tannins, and the tannins carry through the finish, which is nicely smooth. I don't think it is their best merlot, although I do like it. I gave it 7 out of 10.
Ghosts du Roam 2007
This is the red blend for Bogle. It starts with an oak and cola nose, progressing to cassis, cherry, and cola flavors and a nicely balanced palate with medium tannins. There was a nice burst of cherry on the finish that I loved. I gave it 7 out of 10.
Reserve Zinfandel 2007
I have always been a fan of Bogle's zinfandels, particularly their Old Vine Zinfandel. This reserve starts with a light oak and blackberry nose, with a big burst of vanilla on the front. The flavors progress nicely through the wine, developing notes of juniper and blackberry. The tannins are nicely balanced and present but not dominating. The finish has a strong note of black pepper that lingers on the palate, I cannot wait to try this with grilled pizza. 8 out of 10!
Bogle wines frequently win local wine competitions and are noted as being excellent "value" wines. This is why I love wine, though. A well-made wine does not need to make you weep when you buy it, and might make you love it all the more when you drink it.
Get out there! Taste wine! Have fun! Find those great bargain wines that you love and can drink every day.
Off South River Road, just south of Clarksburg on the tiny, winding County Road 144, is Bogle Winery. We first were introduced to Bogle when their merlot was recognized in Consumer Reports as being a Best Buy, and indeed it was. I think that was 2005, and it started a love affair that continues to this day. As you might have guessed from the CR Best Buy award, Bogle wines are not high-end, most are under $20. These wines are proof that the price on a bottle is not always an indicator of quality - in this case, a low price does not mean a low-quality wine. Now, I do have friends who will not drink inexpensive wines, and I think they are missing some really wonderful experiences as a result.
So today, a beautiful sunny early-spring day with the almond trees in bloom, we headed to Bogle to pick up our Bogle Bandwagon club wines and taste what's new.
What we drank:
Blanc de Blancs, 2009, sparkling wine
Lovely, light nose of toast and cream, leading to a citrus palate with notes of lemon, mandarin, and toast. A lighter sparkling wine, this is quite young with a very tart finish. I gave it a 6 out of 10.
Sauvignon Blanc 2009
This had a very light nose with just a hint of pineapple. Overall, the wine was very light, with just hints of pineapple and lemon. The finish was much too light. This was aged in stainless, and I did not care much for it. It might be good on a hot summer day, although I think most foods would overpower it. I gave it 3 out of 10.
Ghosts du Blanc 2008
This is a chardonnay/viognier Bogle blend that they produce every year. This version had almost no nose, although it was quite chilled and in my opinion served too cold. The front of the wine had a burst of oak, followed by lemon and peach, ending with lingiering notes of oak and peach. Once the wine was warmer, the flavors really popped. I gave it 7 out of 10, and think it would stand up well to smoky, spicy food.
Merlot 2009
This is the wine that started our love affair with Bogle. This vintage has a very oaky nose, and opens with the same oak flavor, progressing to plum and black cherry. The wine has medium-strength tannins, and the tannins carry through the finish, which is nicely smooth. I don't think it is their best merlot, although I do like it. I gave it 7 out of 10.
Ghosts du Roam 2007
This is the red blend for Bogle. It starts with an oak and cola nose, progressing to cassis, cherry, and cola flavors and a nicely balanced palate with medium tannins. There was a nice burst of cherry on the finish that I loved. I gave it 7 out of 10.
Reserve Zinfandel 2007
I have always been a fan of Bogle's zinfandels, particularly their Old Vine Zinfandel. This reserve starts with a light oak and blackberry nose, with a big burst of vanilla on the front. The flavors progress nicely through the wine, developing notes of juniper and blackberry. The tannins are nicely balanced and present but not dominating. The finish has a strong note of black pepper that lingers on the palate, I cannot wait to try this with grilled pizza. 8 out of 10!
Bogle wines frequently win local wine competitions and are noted as being excellent "value" wines. This is why I love wine, though. A well-made wine does not need to make you weep when you buy it, and might make you love it all the more when you drink it.
Get out there! Taste wine! Have fun! Find those great bargain wines that you love and can drink every day.
February 20, 2011
Love, Italian Style: Blind on the Vine Barolo Tasting
Our wine tasting group, Bline on the Vine (BOTV,) met on 2/19/11 for a Barolo tasting. Al Reynaud, the oenophile who leads our group, and I collaborated on this one, and I have to admit to a moment of fear when we selected Barolo. The only Barolo wines I've had were in Italy, because the grape is grown where my relatives live in the Piedmont (Piemonte) region of Italy. Barolo is the typical table wine served in most restaurants and homes. I'd never bought any here in the U.S., and I had trouble finding a wine that met the parameters for the tasting: vintage from 1999 - 2005, price point at $60 and up. Finally, I found one bottle, and without knowing anything other than the wine was rated 95 points by Wine Spectator, I bought that one.
So, twelve of us met at Il Forno Classico, in the warm and comfortable wine shop attached to the restaurant, and tasted the following seven wines. It was a hugely successful evening, we all struggled to pick just one favorite out of the group. I had four tied for the top and was forced by several members to pick a winner.
Wines we tasted are in no particular order, and I have given both my ranking and the group's top five (six really, because two tied for fourth place) rankings. BOTV ranks on a twenty point scale, with five points for aroma (nose), five for finish, and ten for taste. We do a blind tasting, with the wines decanted and numbered.
1. Bricco Cerretta 2004
The wine had a more floral nose with a hint of tar. The wine was nicely balanced with flavors of bright cherry, raspberry, and pink rose petals. The finish was tart with lingering cherry and rose. It was still rather hot, and I thought this could be a great wine with a little more aging. I rated this 16 points, 5th, and the group rated this as tied for 4th place.
2. Pio Cesare 2004
The nose had stronger notes of tar and pine, along with a hint of rose. The front and mid-palate were largely cherry and rose flavors. The finish was a bit rough at first with a big punch of alcohol. However, the wine improved as it sat in my glass and although I only gave this 14 points and ranked it 6th, I tried it much later in the evening and liked it enough to buy a bottle of the 2005 from Scotty (owner of Il Forno Classico) who had it in his nicely stocked wine shop. I plan to age this for several years. This wine was very good with food. The group rated this tied for 4th with the Bricco Cerretta.
3. Pranotto Bassia (sorry, I somehow missed the vintage on this one)
The nose was a lovely floral blend of roses and violets. This was a delicious, smooth and well-balanced wine with flavors of bright cherry, rose and a hint of oak. The finish was lighter than others, and very smooth, like cream on the tongue. I loved this wine with food. I gave it 17 points, and ranked it 4th. The group ranked this last, at 6th, and I speculate it was because of the lighter finish.
4. Paolo Scavino 2000 - this is the wine I selected for the tasting
Without knowing this was my wine, I ranked it #1. The nose was full and round with notes of tar, rose, and a hint of menthol. A well-balanced and smooth wine, the flavors were of cherry, violets, and a little oak. The finish was still a little hot, which surprised all of us when we found out it was one of the older wines. You could lay this down for a few more years and it would be perfect! What really sold me was that I loved this wine with Il Forno Classico's risotto balls and marinara sauce. I gave it 19 points and ranked it 1st. The group ranked it 2nd...so I didn't win, but was oh-so-close. Rats.
5. Corino 2005
We all agreed this wine had a flaw in the aroma. Some said wet socks, I thought it was carroty, or earthy. We suspected perhaps a bit of cork contamination, but the wine tasted fine, so no one was certain in the final analysis. The flavors in the wine were of cherry and rose, with interesting hints of cinnamon and nutmeg. While it was not typical of Barolo, we all seemed to like the differences. A well-balanced palate that finished round and smooth and somewhat hot, again indicating more aging could benefit the wine. I gave this 13 points, knocking it down on the nose, and ranked it 7th. The group ranked it 5th.
6. Sori Genestra 1999
The oldest of the wines, this was delightful. Starting with a nose of rose with hints of pine and mint, the front of the palate had a delightful creamy vanilla flavor that developed into stronger notes of tart cherry and oak, and finished with a stronger note of oak. This wine was very smooth, and the only reason I ranked it 2nd was that I thought the Paolo Scavino was slightly better with food. It was a tough call, I gave it 18 points. The group ranked this 3rd.
7. Renato Raitti 2005
Oh the sadness of having to pick just one to win. This was the group's #1 wine and my #3, but only because I had to rank the top four - I really liked them equally, and it was like picking a favorite amongst one's children. This wine started with a nose of rose, violet and tar, very typical of a Barolo. The front of the palate had lovely, balanced flavors of cherry, vanilla and rose, and these flavors developed nicely and intertwined mid-palate. The finish was very smooth with lingering flavors of tart cherry and a hint of oak. This also was very good with food. I gave it 18 points, so it really tied with #6 for me.
What a wonderful evening, and a great example of why I love the Blind on the Vine group. Wonderful, friendly, fun, knowledgeable people whom I am so happy to have in my life. Special thanks to Al, who as always did a marvelous job of orchestrating an enchanting evening. And of course, if you ever find yourself in Rancho Cordova/Gold River, CA, be sure to stop by Il Forno Classico, have a wonderful meal and get some great wines from Scotty.
So, twelve of us met at Il Forno Classico, in the warm and comfortable wine shop attached to the restaurant, and tasted the following seven wines. It was a hugely successful evening, we all struggled to pick just one favorite out of the group. I had four tied for the top and was forced by several members to pick a winner.
Wines we tasted are in no particular order, and I have given both my ranking and the group's top five (six really, because two tied for fourth place) rankings. BOTV ranks on a twenty point scale, with five points for aroma (nose), five for finish, and ten for taste. We do a blind tasting, with the wines decanted and numbered.
1. Bricco Cerretta 2004
The wine had a more floral nose with a hint of tar. The wine was nicely balanced with flavors of bright cherry, raspberry, and pink rose petals. The finish was tart with lingering cherry and rose. It was still rather hot, and I thought this could be a great wine with a little more aging. I rated this 16 points, 5th, and the group rated this as tied for 4th place.
2. Pio Cesare 2004
The nose had stronger notes of tar and pine, along with a hint of rose. The front and mid-palate were largely cherry and rose flavors. The finish was a bit rough at first with a big punch of alcohol. However, the wine improved as it sat in my glass and although I only gave this 14 points and ranked it 6th, I tried it much later in the evening and liked it enough to buy a bottle of the 2005 from Scotty (owner of Il Forno Classico) who had it in his nicely stocked wine shop. I plan to age this for several years. This wine was very good with food. The group rated this tied for 4th with the Bricco Cerretta.
3. Pranotto Bassia (sorry, I somehow missed the vintage on this one)
The nose was a lovely floral blend of roses and violets. This was a delicious, smooth and well-balanced wine with flavors of bright cherry, rose and a hint of oak. The finish was lighter than others, and very smooth, like cream on the tongue. I loved this wine with food. I gave it 17 points, and ranked it 4th. The group ranked this last, at 6th, and I speculate it was because of the lighter finish.
4. Paolo Scavino 2000 - this is the wine I selected for the tasting
Without knowing this was my wine, I ranked it #1. The nose was full and round with notes of tar, rose, and a hint of menthol. A well-balanced and smooth wine, the flavors were of cherry, violets, and a little oak. The finish was still a little hot, which surprised all of us when we found out it was one of the older wines. You could lay this down for a few more years and it would be perfect! What really sold me was that I loved this wine with Il Forno Classico's risotto balls and marinara sauce. I gave it 19 points and ranked it 1st. The group ranked it 2nd...so I didn't win, but was oh-so-close. Rats.
5. Corino 2005
We all agreed this wine had a flaw in the aroma. Some said wet socks, I thought it was carroty, or earthy. We suspected perhaps a bit of cork contamination, but the wine tasted fine, so no one was certain in the final analysis. The flavors in the wine were of cherry and rose, with interesting hints of cinnamon and nutmeg. While it was not typical of Barolo, we all seemed to like the differences. A well-balanced palate that finished round and smooth and somewhat hot, again indicating more aging could benefit the wine. I gave this 13 points, knocking it down on the nose, and ranked it 7th. The group ranked it 5th.
6. Sori Genestra 1999
The oldest of the wines, this was delightful. Starting with a nose of rose with hints of pine and mint, the front of the palate had a delightful creamy vanilla flavor that developed into stronger notes of tart cherry and oak, and finished with a stronger note of oak. This wine was very smooth, and the only reason I ranked it 2nd was that I thought the Paolo Scavino was slightly better with food. It was a tough call, I gave it 18 points. The group ranked this 3rd.
7. Renato Raitti 2005
Oh the sadness of having to pick just one to win. This was the group's #1 wine and my #3, but only because I had to rank the top four - I really liked them equally, and it was like picking a favorite amongst one's children. This wine started with a nose of rose, violet and tar, very typical of a Barolo. The front of the palate had lovely, balanced flavors of cherry, vanilla and rose, and these flavors developed nicely and intertwined mid-palate. The finish was very smooth with lingering flavors of tart cherry and a hint of oak. This also was very good with food. I gave it 18 points, so it really tied with #6 for me.
What a wonderful evening, and a great example of why I love the Blind on the Vine group. Wonderful, friendly, fun, knowledgeable people whom I am so happy to have in my life. Special thanks to Al, who as always did a marvelous job of orchestrating an enchanting evening. And of course, if you ever find yourself in Rancho Cordova/Gold River, CA, be sure to stop by Il Forno Classico, have a wonderful meal and get some great wines from Scotty.
February 11, 2011
Hula Grill and Barefoot Bar
Of all the restaurants and bars we visit on Maui, Hula Grill and Barefoot Bar is our favorite. First, the location is perfect. The Barefoot Bar, with its sand floor, is right on the Ka'anapali walkway and commands a beautiful view of the beach and ocean. It's great just for staring off into the sunset and for people-watching. On day one of every Maui vacation, we check into our hotel, toss our stuff in our room, and head here, where we have our first mai tai to celebrate Maui and I have the fruit taster, which has fruit unique to Hawai'i. At that point, I feel the stress melting, my shoulders dropping from my ears, and the voices in my head finally stop shouting at me to remember things and do things and analyze things. SO nice!
The restauarant part of this establishment is Hula Grill, where the friendly service and classic local fish dishes perfectly prepared mean we always leave happy and satisfied. We ate here on 2/4/11, and again were reminded why this is one of our favorite restaurants.
What I drank:
Zaca Mesa Viognier (by the glass, no vintage listed)
The nose was a burst of apple that was carried throughout the wine. My initial impression was that this wine was very light, although the flavors of apple and pear with a light note of peach, were very good. The finish was light without much in the way of lingering flavors or scents. The wine paired very well with my perfectly seared, melt-in-my-mouth yellowfin ahi, enhancing its flavor and revealing deeper flavors in the wine. This was a very nice wine-food synergy, with both the better for the pairing. Initially, I gave this wine a 6 out of 10, and with the food, I would give it a 7 out of 10. I would have liked a bit more body and finish.
Bill liked this wine better than his chardonnay, and ended up ordering a glass in between dinner and dessert, and he thought it was more like an 8 out of 10. That reminded me that perhaps I was still under the effects of the nasty flu, and not tasting everything in the wine. Worth another look after I am fully recovered.
The restauarant part of this establishment is Hula Grill, where the friendly service and classic local fish dishes perfectly prepared mean we always leave happy and satisfied. We ate here on 2/4/11, and again were reminded why this is one of our favorite restaurants.
What I drank:
Zaca Mesa Viognier (by the glass, no vintage listed)
The nose was a burst of apple that was carried throughout the wine. My initial impression was that this wine was very light, although the flavors of apple and pear with a light note of peach, were very good. The finish was light without much in the way of lingering flavors or scents. The wine paired very well with my perfectly seared, melt-in-my-mouth yellowfin ahi, enhancing its flavor and revealing deeper flavors in the wine. This was a very nice wine-food synergy, with both the better for the pairing. Initially, I gave this wine a 6 out of 10, and with the food, I would give it a 7 out of 10. I would have liked a bit more body and finish.
Bill liked this wine better than his chardonnay, and ended up ordering a glass in between dinner and dessert, and he thought it was more like an 8 out of 10. That reminded me that perhaps I was still under the effects of the nasty flu, and not tasting everything in the wine. Worth another look after I am fully recovered.
Tropica at the Westin Maui
I haven't posted in almost two weeks, in part due to the horrific flu I contracted, rendering my senses of taste and smell useless, and in part due to my vacation on Maui. Yes, sadly the illness and the vacation overlapped; however, what better place to recover from illness than a tropical island? I ate plates and plates of tropical fruit loaded with vitamin C and antioxidants, drank lots of OJ (in the form of mai tai, so I got both vitamin C AND alcohol), let the warm ocean water do its magic on my respiratory system, and began feeling better after a few days.
The first meal I ate where I could taste and smell was at Tropica, the upscale restaurant at the Westin Maui Resort & Spa. We have stayed at the Westin for our last three trips to Maui, as its location and amenities are about as close to perfection as we can afford. (I hear the Ritz and the Four Seasons will make you weep when you have to leave, and I don't want to be too deeply disappointed to return to my life after vacation!) In any event, Tropica has a beautiful view of the Ka'anapali Beach and walkway, and although it is expensive, the creative menu and superb service make this restaurant worth the expense. The wine list had a very nice selection and range of prices, although I wish more were available by the glass.
What I drank:
Pighin Pinot Grigio (by the glass, no vintage given)
Please take into account my senses were still somewhat impaired. I did get a nice nose on this wine of apple and pear, which carried into the front of the wine. Crisp flavors and a light body developed into additional flavors of lemon and grass, and the wine was light on the tongue. The finish was smooth and light, with lingering fruit. This paired very well with my mussels and clams in coconut broth. I gave it 7 out of 10 points, and note I would like to try this wine again when the nasty drippy stuff clears out of my system.
Watching the end of the sunset, listening to the waves crashing on the beach, sipping a good wine and eating a delicious meal is my idea of a perfect moment on vacation, and Maui provides many opportunities to have these moments, which is why we return year after year.
The first meal I ate where I could taste and smell was at Tropica, the upscale restaurant at the Westin Maui Resort & Spa. We have stayed at the Westin for our last three trips to Maui, as its location and amenities are about as close to perfection as we can afford. (I hear the Ritz and the Four Seasons will make you weep when you have to leave, and I don't want to be too deeply disappointed to return to my life after vacation!) In any event, Tropica has a beautiful view of the Ka'anapali Beach and walkway, and although it is expensive, the creative menu and superb service make this restaurant worth the expense. The wine list had a very nice selection and range of prices, although I wish more were available by the glass.
What I drank:
Pighin Pinot Grigio (by the glass, no vintage given)
Please take into account my senses were still somewhat impaired. I did get a nice nose on this wine of apple and pear, which carried into the front of the wine. Crisp flavors and a light body developed into additional flavors of lemon and grass, and the wine was light on the tongue. The finish was smooth and light, with lingering fruit. This paired very well with my mussels and clams in coconut broth. I gave it 7 out of 10 points, and note I would like to try this wine again when the nasty drippy stuff clears out of my system.
Watching the end of the sunset, listening to the waves crashing on the beach, sipping a good wine and eating a delicious meal is my idea of a perfect moment on vacation, and Maui provides many opportunities to have these moments, which is why we return year after year.
January 28, 2011
Lost Love Remembered
Food and wine often have strong associations with people and places, memories and old forgotten longings. One taste of a favorite dish or wine can transport me to another place and time, washing away the day's cares and worries in an instant. Last night, we opened an almost-forgotten bottle in our cellar, from the days when we belonged to St. Supery's wine club, one of the first clubs we joined after moving to California. St. Supery's winery is an elegant and friendly place, with very knowledgeable pourers who make you feel welcome and as though they want you to stay awhile and learn to appreciate the finer qualities of their wines. Somehow, I think because of a canceled credit card, we were dropped from St. Supery's club, and I have missed their wines with a longing akin to a lost first love.
What we drank:
St. Supery Lot 2006, Napa Valley Red Wine, 2004
This fun wine was the result of a blending party by wine club members in 2006, where the members (we were not present, sadly) determined the final blend of the wines. I was a bit fearful - some blends are pretty muddy - and was delighfully surprised. The nose practically leapt out of the glass, grabbed my hand and pulled me in, and as Bill put it, sang "CHERRY!" I also got a pleasing balance of cinnamon, oak and briar. In this well-balanced and smooth wine, the front was that lovely pop of red cherry, yellow plum, and oak, the mid-palate bringing in the cinnamon and briar, with a hint of leather. The finish was long and smooth, with lingering cinnamon. It only wanted for a little more body mid-palate and in the finish to be perfect. I gave it 9 out of 10 points.
We need to go back to St. Supery to see what they've been doing the past few years, and reacquaint ourselves with their wonderful wines. Can't wait to try the Lot 2007 waiting in the cellar.
What we drank:
St. Supery Lot 2006, Napa Valley Red Wine, 2004
This fun wine was the result of a blending party by wine club members in 2006, where the members (we were not present, sadly) determined the final blend of the wines. I was a bit fearful - some blends are pretty muddy - and was delighfully surprised. The nose practically leapt out of the glass, grabbed my hand and pulled me in, and as Bill put it, sang "CHERRY!" I also got a pleasing balance of cinnamon, oak and briar. In this well-balanced and smooth wine, the front was that lovely pop of red cherry, yellow plum, and oak, the mid-palate bringing in the cinnamon and briar, with a hint of leather. The finish was long and smooth, with lingering cinnamon. It only wanted for a little more body mid-palate and in the finish to be perfect. I gave it 9 out of 10 points.
We need to go back to St. Supery to see what they've been doing the past few years, and reacquaint ourselves with their wonderful wines. Can't wait to try the Lot 2007 waiting in the cellar.
January 27, 2011
Small Towns with Da Bomb Restaurants, Part II
North of Redding, California and just south of Mount Shasta is a tiny town with some amazing restaurants. Dunsmuir is located just off I-5 and near the Castle Crags in the Cascade mountain range (and I recommend the state park if you like hiking, it is beautiful, serene, and not heavily visited.) The downtown area is several blocks long, has railroad turntable for railroad buffs, a very cool Ace Hardware with very interesting inventory, and two of my favorite restaurants. The Cornerstone has the most inventive and delicious breakfasts I have ever had anywhere. However, this is wine blog, so I'm focusing on Cafe Maddalena, where had dinner.
The Cafe is tiny, not more than nine or ten tables tucked into the front room, with the chef cooking in a corner of the room in what seemed to me to be an impossibly tiny kitchen. Proof that wonderful things come from small packages. The food and service were what you would expect from a fine dining establishment in San Francisco or Napa.
What I drank:
Cotes du Rhone Belleruche (by the glass)
The nose was a soft-to-medium body lift of blackberry and plum with a hint of white pepper. The wine was very well balanced, starting with flavors of blackberry, dried cherry and plum, moving cinnamon and pepper mid-palate, and finishing smoothly and elegantly with lingering spice. The wine was a perfect complement to my entree of rabbit loin in pancetta polenta with a ragu of portabello mushrooms and tomatoes.
It was the kind of dining experience that is so memorable, I can still taste the wine and the food, and remember the warm, welcoming atmosphere and the friendly staff. In fact, I believe it is time for a return trip.
The Cafe is tiny, not more than nine or ten tables tucked into the front room, with the chef cooking in a corner of the room in what seemed to me to be an impossibly tiny kitchen. Proof that wonderful things come from small packages. The food and service were what you would expect from a fine dining establishment in San Francisco or Napa.
What I drank:
Cotes du Rhone Belleruche (by the glass)
The nose was a soft-to-medium body lift of blackberry and plum with a hint of white pepper. The wine was very well balanced, starting with flavors of blackberry, dried cherry and plum, moving cinnamon and pepper mid-palate, and finishing smoothly and elegantly with lingering spice. The wine was a perfect complement to my entree of rabbit loin in pancetta polenta with a ragu of portabello mushrooms and tomatoes.
It was the kind of dining experience that is so memorable, I can still taste the wine and the food, and remember the warm, welcoming atmosphere and the friendly staff. In fact, I believe it is time for a return trip.
January 25, 2011
Il Forno Classico Grgich Hills Tasting, 11/23/09
Back at Il Forno Classico with Heidi and Michael for Scotty’s Grgich Hills tasting. If you don’t know the history of Napa and Mike Grgich, read the informative book, Judgment in Paris, about the pivotal Paris wine tasting won by California wines in a stunning upset. How California wines developed to reach that moment is a fascinating story in which Mike Grgich features prominently.
Wines we tasted:
Grgich Fumé Blanc 2007
With a light, fruity nose, the wine was on the sweeter side. Noted flavors were pear, peach skin, and mandarin orange. The finish was a little flat, although the wine left a nice citrus flavor on the tongue. I rated this 7 out of 10 points.
Grgich Chardonnay 2006
This had a light, lemony nose. The wine was dry and light and not a buttery, oaky Chard at all. The front and mid-palate were of lemon and grapefruit, with a hint of fresh fig on the end. The finish was smooth and uplifting. I rated this a 6 out of 10 points because I prefer a Chardonnay with a little more complexity and some oak; overall, it was a good wine.
Viansa Cabernet Sauvignon Uriah Red 2006
A nice nose on the lighter side for a cab, this wine was rich in flavor, lower in tannins, and smooth. The front and mid-palate flavors were of oak, plum, dried cherry, and leather. The wine was lush and bold, and had a lovely smooth finish that left a bit of pepper and leather on the tongue. I rated this 8 out of 10 points.
As noted in earlier posts, we never can leave well enough alone and so we tasted one more not on Scotty's list:
Phipps Family Treborce Vineyard Dry Creek Zinfandel 2007
The nose was wonderful, hinting of rich plum and spices, and the wine did not disappoint. A very rich pop of flavor, this was almost like port and had hints of whiskey. The flavors were of pepper and nutmeg, roasted meat, dark plum and dried cherry, along with a hint of dried hay and pumpkin seed. I loved this wine and gave it 9 out of 10 points. (I am partial to zinfandels, though.)
As always, it was a lovely evening with dear friends and great wines, and I cannot ask for more in life than this.
January 24, 2011
San Diego, Island Prime
You know that perfect moment, the one where you are in an utterly beautiful place, with people you really like, and the food and wine together take you to culinary heaven? That was my evening. I'm in San Diego for work, teaching a training class with a co-worker I really like, who lives here. Gillian told me she and her husband, Pete, were taking me to dinner tonight, so after a long and fun day of teaching, off we went to Harbor Island and the lovely, scenic Island Prime. Don't let the name fool you, the menu is quite eclectic and has more than enough selections for everyone's taste. We sat outside on a beautiful San Diego evening (really, is there any other kind?) and enjoyed a spectacular view of the harbor, Coronado bridge and the lights of downtown San Diego.
What I drank:
Viognier, Hawley, Sonoma County (by the glass, no vintage listed)
The wine had a good nose of apple and lemon with a touch of grapefruit. This was a nicely balanced viognier with initial flavors of apple, lemon and honey, progressing to a rich, honey citrus flavor mid-palate, and ending with full, lush honey and date flavors. While the wine was well-balanced and flavorful, I thought it was just a touch too sweet. Then, I tried it with my dinner, a "Hawaiian Ahi Stack" of ahi, crab, avocado, sweet red peppers, fresh herbs and a lovely little side of red and black caviar. Cue the angels singing! The wine paired perfectly with the food, and together I had that moment of bliss that says, "Remember me the next time you're feeling a little blue." I give it an 8 out of 10 points for its food-wine nirvana moment.
I just have to say if you ever find yourself in San Diego, go to Island Prime and ask for patio seating. You will not be disappointed. Gillian and Pete both enjoyed their meals and their wines as well, Gillian had the Franc Family Chardonnay and Pete had a very nice Merlot (the name of which I forgot to record as Pete was telling a very funny story when I tasted his wine.)
A memory to keep me warm and happy on the gloomiest, rainiest Sacramento winter day! Thank you so much to my dear friends who created this perfect moment.
What I drank:
Viognier, Hawley, Sonoma County (by the glass, no vintage listed)
The wine had a good nose of apple and lemon with a touch of grapefruit. This was a nicely balanced viognier with initial flavors of apple, lemon and honey, progressing to a rich, honey citrus flavor mid-palate, and ending with full, lush honey and date flavors. While the wine was well-balanced and flavorful, I thought it was just a touch too sweet. Then, I tried it with my dinner, a "Hawaiian Ahi Stack" of ahi, crab, avocado, sweet red peppers, fresh herbs and a lovely little side of red and black caviar. Cue the angels singing! The wine paired perfectly with the food, and together I had that moment of bliss that says, "Remember me the next time you're feeling a little blue." I give it an 8 out of 10 points for its food-wine nirvana moment.
I just have to say if you ever find yourself in San Diego, go to Island Prime and ask for patio seating. You will not be disappointed. Gillian and Pete both enjoyed their meals and their wines as well, Gillian had the Franc Family Chardonnay and Pete had a very nice Merlot (the name of which I forgot to record as Pete was telling a very funny story when I tasted his wine.)
A memory to keep me warm and happy on the gloomiest, rainiest Sacramento winter day! Thank you so much to my dear friends who created this perfect moment.
January 23, 2011
Stag's Leap Tasting at Il Forno Classico - 10/22/09
When Scotty at Il Forno Classico announced the Stag’s Leap Cabernet Sauvignon tasting, I was leaping for joy (pun intended, sorry.) There were a group of us at this tasting, dear friends Heidi, Michael and Al, plus Dan, Chickie, Eric from Hawai’i, Minuki and Tim. Most also belong to Blind on the Vine, our tasting group, and we had a nice diverse group of palates.
What we tasted:
Chimney Rock 2006
This wine starts with a good fruity nose of bright cherry, and the front and middle of the wine are bright and fruit-forward. I tasted sweet cherry, violets, and a hint of vanilla. The finish was disappointing, a bit flat, and the wine was not particularly rich or layered. 6 out of 10 points.
Stag’s Leap Wine Cellars 2006
I did not like this wine at all. It had an odd nose, sort of sour-smelling, and my notes say, “Not good wine! Toilet! Vile like bile!” It tasted sour, floral and flat to me, and I spit and dumped it after one sip. No points for YOU.
Stag’s Leap Winery 2005
Starting with very little nose, the wine surprised me with a lovely opening note of sour cherry and vanilla. It was smooth, soft, and delicate, with hints of rose and sunflower. The finish was soft and round. 7 out of 10 points.
Renteria Vineyard 2004
This started with a big nose of cherry and vanilla that I really liked. The flavors were rich and complex, of vanilla, cherry, chocolate, tobacco, and raspberry. The finish was full and well-balanced, and I thought, “Finally, this is what I expected of Stag’s Leap.” I gave it 9 out of 10 points. I noted this paired well with the Meatball Sliders at Il Forno Classico – I don’t eat much meat, but these sliders are worth it. The meatballs are like my grandmother’s, a big mouthful of YUM!
All in all, I was disappointed with the Stag’s Leap wines, probably because I had very high expectations. None of these wines were cheap, and I have had cabs under $10 that would beat the Wine Cellars 2006 by a mile. Just proves that price doesn't necessarily equal quality.
January 22, 2011
Paradise, or Pretty Darned Close!
Today was one of those perfect Northern California winter days that make me so glad we moved here (almost 7 years ago!) The high temperature was near 70 degrees, the sky a clear, pure blue that makes me want to get my watercolors and capture it so I don't forget on the gloomier days, and the slight breeze brought hints of warming earth and the idea that spring is not far away. In case you are not from California, the climate varies tremendously from one region to another. Southern California is typically sunny and warmer than the rest of the state, San Francisco has a climate all its own, the Sierra Nevada is cold and prone to huge snowstorms and blizzards, the foothills can get snow as well, while the area where we live, Sacramento Valley, can be rainy, foggy, and chilly in the winter and hot and dry inthe summer.
So on this gorgeous day, around 4 PM, Bill and I decided it was wine o'clock and time to try one of the new wines we purchased from Lot 18. I am LOVING Lot 18, the prices are unbeatable, and we received our first wines in two or three days from the date ordered. Cannot wait to try more from Lot 18.
What we drank:
DeLoach Lake County Zinfandel, Nova Vineyard, 2007
For a young wine with 15% alcohol, this was remarkably elegant and refined, and for a zin, I was pleasantly surprised. Many California winemakers craft zins that are fruit and pepper bombs, to the point where they are overwhelming and good (in my opinion) only for making really nice marinara or pizza sauce. This is a notable wine for its restraint. The nose was big, fruity and spicy at first, transforming with time into an oakier scent. The front of the wine is a punch of black cherry, purple plum, and cinnamon that I loved. The middle palate brought in notes of oak and pepper and some big tannins, and the smooth, elegant finish was oaky and spicy with the tannins only lightly suggested, lingering nicely on my palate. We had a fun little cheese similar to a Swiss that went nicely, along with almond and raisin cheese crackers that really brought out the best in the wine. Bill said, "Mmmm, good...wine!" He'll drink pretty much anything.
I was surprised - typically I prefer zinfandels from the foothills (Amador County in particular) which yield a bigger, fruitier wine higher in alcohol (higher sugar in the grapes.) Also, DeLoach is based in Santa Rosa, which is in Sonoma County, and I think this is the first zinfandel I have had from that region that has left a distinct impression. I think I just found a new love. Tasting a new wine on this gorgeous California day is a memory that I will have forever. Go out and make some memories of your own!
So on this gorgeous day, around 4 PM, Bill and I decided it was wine o'clock and time to try one of the new wines we purchased from Lot 18. I am LOVING Lot 18, the prices are unbeatable, and we received our first wines in two or three days from the date ordered. Cannot wait to try more from Lot 18.
What we drank:
DeLoach Lake County Zinfandel, Nova Vineyard, 2007
For a young wine with 15% alcohol, this was remarkably elegant and refined, and for a zin, I was pleasantly surprised. Many California winemakers craft zins that are fruit and pepper bombs, to the point where they are overwhelming and good (in my opinion) only for making really nice marinara or pizza sauce. This is a notable wine for its restraint. The nose was big, fruity and spicy at first, transforming with time into an oakier scent. The front of the wine is a punch of black cherry, purple plum, and cinnamon that I loved. The middle palate brought in notes of oak and pepper and some big tannins, and the smooth, elegant finish was oaky and spicy with the tannins only lightly suggested, lingering nicely on my palate. We had a fun little cheese similar to a Swiss that went nicely, along with almond and raisin cheese crackers that really brought out the best in the wine. Bill said, "Mmmm, good...wine!" He'll drink pretty much anything.
I was surprised - typically I prefer zinfandels from the foothills (Amador County in particular) which yield a bigger, fruitier wine higher in alcohol (higher sugar in the grapes.) Also, DeLoach is based in Santa Rosa, which is in Sonoma County, and I think this is the first zinfandel I have had from that region that has left a distinct impression. I think I just found a new love. Tasting a new wine on this gorgeous California day is a memory that I will have forever. Go out and make some memories of your own!
January 21, 2011
Il Forno Classico Cabernet Sauvignon Tasting 11/5/2009
Once again we found ourselves with our friends Heidi and Michael at Il Forno Classico for a Cabernet Sauvignon tasting. There really is nothing better in life than good times with good friends in a warm, lovely setting, with some wonderful wines. Here is what we tasted:
Nickle & Nickel Howell Mountain Vogt Vineyard 2005
The wine started with a very subtle nose of vanilla and currant. This was a medium-bodied Cab that reminded me of summer. The front of the wine was soft with flavors of warm vanilla, lemon, rose and currant. The middle notes picked up a hint of black tea, and the finish was soft and round with low tannins and a hint of leather. I gave this a 6 out of 10 points.
Seavey 2004
This had a nice nose of cherry and vanilla. The front and middle of the wine were a bit sour, with notes of soft cherry, vanilla, and dried rose petals. The finish was peppery and the cherry was more pronounced. This reminded me more of a Syrah than a Cab. I gave it 6 out of 10 points.
Sebastiani Cherryblock 2001
The nose was beautiful with notes of chocolate, cherry, and oak. The wine was full-bodied and well-balanced, with the same flavors found in the nose and added hints of blackberry and rose. The finish was round, smooth, and full. This was a nicely aged Cab with some tannins remaining, and I thought it was damned near perfect. I gave it 10 out of 10 points.
St. Michelle Col Solare 1999
The nose was soft, with hints of pepper and leather. There were very few tannins present due to the wine’s age. The wine was peppery from start to finish, overwhelming other flavors except for the leather and oak overtones. I gave it a 5 out of 10 points.
Perry Moore 2005
The nose was subtle, with hints of cherry, oak, tobacco, and leather. The front of the wine had flavors of blackberry, cherry and vanilla. The middle brought forth a lovely note of fennel, and the finish added the flavors in the front of the wine, with a light peppery feel on the tongue. The wine was richly layered and well-balanced. I gave it 9 out of 10 points.
January 20, 2011
Best Company Outing EVER
My husband, Bill, used to work for the best company ever, ADR Consulting. Alas, they were a victim of the Great Recession and an angry, vindictive VP. However, in its heyday, ADR had the best company outings, always involving wine to some degree. Okay...best being relative, as they did have a few employees who did not drink, and I am sure those employees had a very different view of the outings. I, however, loved them.
This particular company outing occurred on 10/2/2009, and was a trip to Napa with private tours and tastings at three wineries: Mumm Cellars, Regusci Vineyards, and Rubicon/Neibaum-Coppola. We traveled there in a luxurious bus, so no worries about driving and drinking. The weather was pefect, in the upper 70s and sunny, typical for Napa in October.
Mumm Cellars
Really hands-down the best tour I have ever had. The guide gave us deep insight into methode champenoise, and Mumm operations, and it was fascinating. The process of bottle-fermenting champagne is quite the science experiment, and if they'd taught this in Chemistry, I would have gotten an A instead of a B and made my chemist dad proud. Please note, although my point scale is still 1-10, I am rating the wine mostly on palate, effervescence and balance, and very little on nose.
What we tasted:
Brut Prestige
A 50/50 blend of pinot noir and chardonnay grapes, with 1% pinot gris, this wine was tart, dry, acidic, light, and effervescent. I found it a bit too light and would have preferred a little more body and flavor. I gave it a 5 out of 10 points.
Cuvee M
This was lightly sweet, with flavors of toast and blueberry, and a hint of violet. The wine was nicely balanced, medium body, and the flavors carried through the wine and lingered on the palate. 9 out of 10 points. I wrote "wine breakthrough" after this, which I think meant I finally found a champagne I really liked. Or else I was already buzzed. Hmm.
Santana
This champagne was a collaboration between Mumm and Carlos Santana, the famous musician. The wine was full-bodied and had bold flavors of toasted brioche, cardamom, white pepper and a hint of berry. The finish was spectacular, lingering spice and honey, very smooth. Kind of like Santana himself, bold and spicy yet smooth and refined. I gave this a 10 out of 10 and bought a bottle. I need more!!!
Regusci
A very pretty winery with lovely grounds and very friendly staff, our guide and pourer was very knowledgeable and friendly. He had everyone laughing and enjoying themselves, and we had a nice picnic lunch on their grounds.
What we tasted:
Merlot (sadly, I neglected to record the vintage)
This was a big, round, fruity wine with a nice nose of oak, bright cherry and vanilla. The wine was well-balanced with flavors of cherry, vanilla sugar, oak, and hints of rose and violet. The finish was peppery and smooth. 8 out of 10 points.
Zinfandel (I must have been tipsy...where are the vintages?)
The nose was rather soft for a zin, with some pepper and black cherry. The wine was fruit-forward with flavors of cherry, raisin, and black pepper on the mid-palate. Then, the wine fell flat and had a light finish, not what I like in a zin. After giving the wine a bit more air, it developed more and had a better mid-palate but the finish just was not there. 5 out of 10 points.
Cabernet Sauvignon (sorry...no vintage again...maybe I was hungry)
The nose was light with hints of oak and plum. The palate was nicely balanced, leading with oak and plum, developing into cherry and finishing with heavier tannins, a little hint of vanilla, and cherry. I gave it 8 out 10.
Cabernet Sauvignon 2005 (FINALLY, a vintage in my notes!)
This was a big cab, with a big nose of black cherry and oak. Well-balanced on the palate, the wine led with lively black cherry, developed good oak and leather flavors, and finished very smoothly with just a hint of tannins and a little spice. I gave it 9 out of 10.
Rubicon (AKA Neibaum-Coppola)
How many times can a winery change its name? This winery used to be Inglenook, then Coppola, then Neibaum-Coppola, and now Rubicon. I love companies that continually reinvent themselves, and this winery is the leader! The main building is a monument to Francis Ford Coppola, and has an extensive gift shop and tasting room. The gifts are quite unique and extremely pricey, supposedly collected by Mrs. Coppola on her extensive journeys through Europe, none of which impressed me. $100 for a glass? Really? Why???
What we tasted:
White Bacaneaus
This is a blend of three wines including viognier and that was what I predominantly tasted. Starting with a delicate nose of apricot and lemon, the wine was well-balanced and smooth. Predominant flavors were of dried apricot, lemon, and white pepper. The finish was smooth with lingering fruit and pepper. So...why didn't I taste the other varietals? 7 out of 10 points.
Zinfandel 2007
This was a big, full zin, which I love. The nose was black cherry, plum, and pepper. The well-balanced wine was fruit-forward with a hint of raspberry along with the black cherry and plum, stronger pepper and cinnamon notes in the mid-palate and finishing with a lingering, smooth peppery jammy flavor. YUM! 10 out of 10 for this beauty.
Cask Cabernet 2005
This was the beginning of my love affair with Cask, my favorite cabernet sauvignon. The 2005 is, to me, the epitome of a beautiful, well-balanced cab that is not overwhelmingly complex, too high in alcohol, or too tannic. The wine had a beautiful nose of tart cherry and vanilla, and led with those flavors. The mid-palate brought notes of pepper, oak, and violet, and was very juicy. The wine finished with a smooth elegance and lingering pepper and oak. 10 out of 10, I love you, Rubicon Cask. We ended up splitting a case of this wine with a friend, and we hoard those bottles and only bring them out for special occasions.
It was a wonderful day with my husband's colleagues, a day I will remember forever.
This particular company outing occurred on 10/2/2009, and was a trip to Napa with private tours and tastings at three wineries: Mumm Cellars, Regusci Vineyards, and Rubicon/Neibaum-Coppola. We traveled there in a luxurious bus, so no worries about driving and drinking. The weather was pefect, in the upper 70s and sunny, typical for Napa in October.
Mumm Cellars
Really hands-down the best tour I have ever had. The guide gave us deep insight into methode champenoise, and Mumm operations, and it was fascinating. The process of bottle-fermenting champagne is quite the science experiment, and if they'd taught this in Chemistry, I would have gotten an A instead of a B and made my chemist dad proud. Please note, although my point scale is still 1-10, I am rating the wine mostly on palate, effervescence and balance, and very little on nose.
What we tasted:
Brut Prestige
A 50/50 blend of pinot noir and chardonnay grapes, with 1% pinot gris, this wine was tart, dry, acidic, light, and effervescent. I found it a bit too light and would have preferred a little more body and flavor. I gave it a 5 out of 10 points.
Cuvee M
This was lightly sweet, with flavors of toast and blueberry, and a hint of violet. The wine was nicely balanced, medium body, and the flavors carried through the wine and lingered on the palate. 9 out of 10 points. I wrote "wine breakthrough" after this, which I think meant I finally found a champagne I really liked. Or else I was already buzzed. Hmm.
Santana
This champagne was a collaboration between Mumm and Carlos Santana, the famous musician. The wine was full-bodied and had bold flavors of toasted brioche, cardamom, white pepper and a hint of berry. The finish was spectacular, lingering spice and honey, very smooth. Kind of like Santana himself, bold and spicy yet smooth and refined. I gave this a 10 out of 10 and bought a bottle. I need more!!!
Regusci
A very pretty winery with lovely grounds and very friendly staff, our guide and pourer was very knowledgeable and friendly. He had everyone laughing and enjoying themselves, and we had a nice picnic lunch on their grounds.
What we tasted:
Merlot (sadly, I neglected to record the vintage)
This was a big, round, fruity wine with a nice nose of oak, bright cherry and vanilla. The wine was well-balanced with flavors of cherry, vanilla sugar, oak, and hints of rose and violet. The finish was peppery and smooth. 8 out of 10 points.
Zinfandel (I must have been tipsy...where are the vintages?)
The nose was rather soft for a zin, with some pepper and black cherry. The wine was fruit-forward with flavors of cherry, raisin, and black pepper on the mid-palate. Then, the wine fell flat and had a light finish, not what I like in a zin. After giving the wine a bit more air, it developed more and had a better mid-palate but the finish just was not there. 5 out of 10 points.
Cabernet Sauvignon (sorry...no vintage again...maybe I was hungry)
The nose was light with hints of oak and plum. The palate was nicely balanced, leading with oak and plum, developing into cherry and finishing with heavier tannins, a little hint of vanilla, and cherry. I gave it 8 out 10.
Cabernet Sauvignon 2005 (FINALLY, a vintage in my notes!)
This was a big cab, with a big nose of black cherry and oak. Well-balanced on the palate, the wine led with lively black cherry, developed good oak and leather flavors, and finished very smoothly with just a hint of tannins and a little spice. I gave it 9 out of 10.
Rubicon (AKA Neibaum-Coppola)
How many times can a winery change its name? This winery used to be Inglenook, then Coppola, then Neibaum-Coppola, and now Rubicon. I love companies that continually reinvent themselves, and this winery is the leader! The main building is a monument to Francis Ford Coppola, and has an extensive gift shop and tasting room. The gifts are quite unique and extremely pricey, supposedly collected by Mrs. Coppola on her extensive journeys through Europe, none of which impressed me. $100 for a glass? Really? Why???
What we tasted:
White Bacaneaus
This is a blend of three wines including viognier and that was what I predominantly tasted. Starting with a delicate nose of apricot and lemon, the wine was well-balanced and smooth. Predominant flavors were of dried apricot, lemon, and white pepper. The finish was smooth with lingering fruit and pepper. So...why didn't I taste the other varietals? 7 out of 10 points.
Zinfandel 2007
This was a big, full zin, which I love. The nose was black cherry, plum, and pepper. The well-balanced wine was fruit-forward with a hint of raspberry along with the black cherry and plum, stronger pepper and cinnamon notes in the mid-palate and finishing with a lingering, smooth peppery jammy flavor. YUM! 10 out of 10 for this beauty.
Cask Cabernet 2005
This was the beginning of my love affair with Cask, my favorite cabernet sauvignon. The 2005 is, to me, the epitome of a beautiful, well-balanced cab that is not overwhelmingly complex, too high in alcohol, or too tannic. The wine had a beautiful nose of tart cherry and vanilla, and led with those flavors. The mid-palate brought notes of pepper, oak, and violet, and was very juicy. The wine finished with a smooth elegance and lingering pepper and oak. 10 out of 10, I love you, Rubicon Cask. We ended up splitting a case of this wine with a friend, and we hoard those bottles and only bring them out for special occasions.
It was a wonderful day with my husband's colleagues, a day I will remember forever.
January 19, 2011
Small Towns with Da Bomb Restaurants, Part I
California, more so than any other state where I've lived, has so many small towns with astonishing restaurants. It seems everywhere we travel, we find chefs who have migrated from L.A. or San Francisco and opened these little restaurants in tiny towns that make traveling there an absolute delight.
Starting with my most favorite place north of Redding, CA, in the charming and beautiful town of Mt. Shasta, is Trinity Cafe. This little restaurant on the edge of town is in a Craftsman style house. The restaurant is in what was the living and dining room of the house, so it's tiny - maybe 10 tables and a small bar. Reservations are needed! If I were doing a food blog, I would tell you about the heavenly dishes, artful presentations, and perfect service. Instead, I'll discuss our visit on 11/14/09, and one of my favorite wines that complemented their luscious food.
What I drank:
Domaine Chandon Pinot Meunier Carneros 2006
Pinot Meunier is an interesting varietal, and although this was the first time I tried this wine, since we are wine club members at Domaine Chandon, it was not the last and it is one of my favorite varietals. The interesting thing about the varietal is its very low tannins, unlike the pinot noir grape. This makes for a very smoooooth wine. The nose is very soft, with notes of spice and cherry. The wine's smoothness is carried throughout the palate. There is a nice peppery, nutmeg spice on the front and at the finish. The middle palate is a bright cherry and raspberry with hints of rose and violet. The finish is velvety and the pepper and cherry linger nicely.
This wine was the perfect complement to my most excellent pan-seared wild salmon with risotto milanese. Okay, I said this wasn't a food blog, but I just have to say that Trinity Cafe makes the BEST risotto I have ever had, anywhere, including Italy. I make my own risotto, so I am very picky, and theirs beats mine hands-down. Every time I have ever eaten at this restaurant, the dishes are perfect. If you ever find yourself in Mt. Shasta, I strongly recommend you experience Trinity Cafe.
Starting with my most favorite place north of Redding, CA, in the charming and beautiful town of Mt. Shasta, is Trinity Cafe. This little restaurant on the edge of town is in a Craftsman style house. The restaurant is in what was the living and dining room of the house, so it's tiny - maybe 10 tables and a small bar. Reservations are needed! If I were doing a food blog, I would tell you about the heavenly dishes, artful presentations, and perfect service. Instead, I'll discuss our visit on 11/14/09, and one of my favorite wines that complemented their luscious food.
What I drank:
Domaine Chandon Pinot Meunier Carneros 2006
Pinot Meunier is an interesting varietal, and although this was the first time I tried this wine, since we are wine club members at Domaine Chandon, it was not the last and it is one of my favorite varietals. The interesting thing about the varietal is its very low tannins, unlike the pinot noir grape. This makes for a very smoooooth wine. The nose is very soft, with notes of spice and cherry. The wine's smoothness is carried throughout the palate. There is a nice peppery, nutmeg spice on the front and at the finish. The middle palate is a bright cherry and raspberry with hints of rose and violet. The finish is velvety and the pepper and cherry linger nicely.
This wine was the perfect complement to my most excellent pan-seared wild salmon with risotto milanese. Okay, I said this wasn't a food blog, but I just have to say that Trinity Cafe makes the BEST risotto I have ever had, anywhere, including Italy. I make my own risotto, so I am very picky, and theirs beats mine hands-down. Every time I have ever eaten at this restaurant, the dishes are perfect. If you ever find yourself in Mt. Shasta, I strongly recommend you experience Trinity Cafe.
January 18, 2011
Patty's Birthday Trip, Part III
On Day Three of Patty's Birthday Trip to Napa, we visited just one winery, Cakebread Cellars. I highly recommend a visit to this winery because of their extraordinary tasting method. Unlike other wineries, Cakebread divides guests into small (4-6 people) groups and takes each group to a private tasting room. Guests have the undivided attention of a host, who pours the wines and explains in depth the varietals, growing methods and winemaking process. Our host was very knowledgeable, friendly, and down-to-earth, and my sisters ranked Cakebread as their favorite winery on the trip, not only for the wines (which they rated as very good to excellent) but also for the experience.
What we tasted:
Sauvignon Blanc 2008
The nose had soft peach and lemon notes, and was not particularly strong. The wine was hot, meaning the alcohol hit the palate throughout, and dry, with delicious tart lemon and peach flavors. The finish was light and smooth. I thought this would go well with sushi and Thai food. I gave it a 6 out of 10, as I did not like the alcohol factor.
Anderson Valley Chardonnay 2007
This is a very nice Chardonnay, with a beautiful nose that hinted of its French oak aging and apple flavor. There were oak overtones throughout the wine, and the flavors were of Fuji apple and pear. The wine had a lovely smooth, creamy finish. 9 out of 10 points, a very well-balanced Chardonnay that would be great with grilled fish, roasted chicken and pork, and just for sipping.
Cakebread Reserve Chardonnay Carneros 2006
Another superb Chard, this wine had a lighter nose that again hinted of oak aging. This was a dry wine with flavors of cinnamon apple, vanilla and oak. The finish was big, rich, and creamy. The wine would be great with creamy pasta dishes, risotto, and the meats mentioned above. I gave it a 10 out of 10 points.
Anderson Valley Pinot Noir 2006
The nose was rather light and smoky with a hint of pepper. Low in tannins, this was an unusual pinot noir. The front of the wine was big, earthy, and smoky, with flavors of cherry and chocolate. Sadly, the middle and finish were disappointingly flat. The wine tasted young to me, and might improve with age. I gave it a 5 out of 10.
Red Hills Lake County Zinfandel 2005
The host noted the grapes came from a young vineyard, and I could tell. This wine had a softer nose and was lower in fruit and spice than the typical zinfandel. The predominant flavors were of peach skin, dark chocolate, roasted coffee, and toasted oak with a hint of pepper and cinnamon. The finish was softer and more rounded, probably due to the age of the wine. I was on the fence, as I usually like big, punchy zins, so I gave it a 6 out of 10. This might pair nicely with food, I’d have to experiment.
Napa Valley Cabernet Sauvignon 2006
This had a big nose of oak, leather and dark cherry, and the taste did not disappoint. Well-balanced with punches of leather, cherry, chocolate and pine, the wine was rich and smooth. The finish was softer and very rounded. 9 out of 10 points.
We had lunch at Downtown Joe’s in Napa, where we drank some of their most excellent beer while sitting on the patio overlooking the Napa River – delightful! Dinner was at Celadon, also in downtown Napa, and another restaurant I highly recommend. We had the following wine with dinner:
Acacia Carneros Pinot Noir 2006
Starting with a lovely nose of bright cherry, this wine was well-balanced and smooth. Predominant flavor was of red cherry with hints of eucalyptus and vanilla. The wine was perfect with my grilled red snapper, and I gave it an 8 out of 10 points.
At the end of the third day, we all agreed the wine tasting part of the trip was a huge success. My sisters and I purchased many of the wines I reviewed, and as noted earlier, I joined two wine clubs, Acacia and Domaine Chandon. The hubby and I still are members and visit these wineries regularly. The rest of my sister’s trip was spent at Indian Springs Spa, Armstrong Redwoods State Park, and driving along the Sonoma coast. I was sorry to see my sisters head back home, and hope they’ll be back soon.
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