When you think of Prosecco, most often, you probably think of the inexpensive fizz that is poured at brunch, with a bottomless mimosa, or as an everyday drink . I admit, I was no big fan of Prosecco before I experienced the journey I’m going to share with you. Made in the bulk, or Charmat method, the bubbles tend to be large, the flavor is – to say the least- unique, and it tended to be a bit low brow. Or so I thought. Enter #winestudio this year, when I was exposed to the changing face of Prosecco and the new DOCG: Prosecco Superiore. The Prosecco Superiore DOCG has elevated the art and style of Prosecco to be not only more competitive with other sparkling wines of the world, such as American sparkling wine and Champange, but also raised the standards of quality and taste within the category. There are three DOCGs for Prosecco, Conegliano Valdobbiandene Superiore which encompasses 15 communes, Conegliano Valdobbiandene Superiore Rive, in which wines must be made from a very specific commune or vineyard, and Valdobbiandene Superiore di Cartizze, which is about 107 hectares. All of these DOCG areas are smaller, and technically a subset of the larger Prosecco DOC, which also includes the Prosecco DOC Treviso and Asolo Prosecco DOCG. Confused yet? Let’s just think of it as concentric circles, where the outer ring is Prosecco DOC, and the DOCGs are smaller, inner rings, where the DOCGs fit snuggly in the center side by side. This handy graphic above from the Prosecco folks explains it much better: Located a short 50 kilometers from Venice, Conegliano Valdobbiandene is a steeply hilled area of 15 small commnues that was originally recognized as a DOC in 1969. When, as Italy does, the communues and productions area rules were refined and revised in 2009, the area was upgraded to a DOCG, recognizing the highest quality wines. Having had the opportunity to taste through he portfolio of both Nino Franco, as well as the vast variety of several producers from Conegliano Valdobbiadene (more on that later), I am excited at the endless styles and improved quality this Italian sparkler has to offer. These wines were provided by the winery, PR agency, and #winestudio in consideration for participation in the weekly online tastings at #winestudio. Some participants paid a fee to receive certain wines. Before we get in to the deails of Nino Franco, let’s review what makes Prosecco Prosecco. By definition, is not Champagne. While the term Champagne is often used like Coke for soda, or Kleenex for tissues, it is in fact a proprietary name based on the region and a few additional factors. Prosecco is much the same. The most obvious difference is that Prosecco is from Italy, but it is also produced from a particular white grape – glera. Glera is a white grape that is thought to have originated in Slovenia. Until 2009, Glera was referred to as Prosecco in that region of Italy, making for a somewhat confusing […]
This sample was provided by Wines of Germany for consideration. There is something magical in the wines of Germany. From pinot blanc, to the hidden gems of pinot noir, there is something for everyone. This rich white, from the Pfalz region of Germany, is from a compact yet importnat area meandering through some of the most fertile land in the area. One of Germany’s largest and most important wine producing regions, it sits between the Rhine and the Haadt mountains in a compact 45 long by 15 miles wide. While only 40% of the wines from this region are red, pinot noir is becoming increasingly more important here. Generally known for it’s table wine products (Landwin and Deutscher Wein), but the increase in pinot noir has made it a very popular region. Given it’s proximity to Alsace, the varietals planted and the culture is very similar. Pfalz has a warmer, dry climate, which gives rise to a richer, more concentrated wine style then it’s neighbors. Additionally, the vineyards are clusted at hte base of the Weingut von Winning was founded in 1849 and is planted to 158 acres, focused on riesling. They also product sevearl other varieties, and The Von Winning Weissburgunder II is a delicious oaky rendition of pinot blanc. The pale gold color looks like it would be sprightly, but the rich peach and stone fruit shows off a touch of salinity at the finish. Mouthwatering spice notes from the oak make me want to go back for more. This would be a lovely wine with your holiday ham, or for those red wine drinkers who prefer a richer white. $30
Zinfandel has suffered something of a bad rap recently, with people thinking immediately either “white zin” or “jammy zin”. The truth, of course, is that there is much more to America’s Heritage Grape than those two simple interpretations. With zinfandel grown all over California, as well as all over the world, it is one of the most diverse varieties in both grape and style. From Primativo to Crljenak Kastelanski, the genetic make up is the same – but both terroir and winemaking style yield vastly different results. Here in California, the areas of Sonoma, Paso Robles, Lodi, and the Sierra Foothills are well known for their Zinfandel. Today, I am reveing 4 different zinfandels that are perfect for your thaknsgivng talbel. 2015 Robert Biale Black Chicken Napa Valley Bright red and red flowers on the nose. Black cherry, baking spices leaping out of the glass. The first sip surprises you with the acidity, and cranberry overwhelms . Rosehips and hibiscus dance around my mouth with juicy ripe strawberries on the mid palate. It finishes with white pepper and chalk, and mouthwatering rhubarb. There is nothing jammy about this zinfandel. $25 2016 Trentadue La Storia Block 303 Another classic, La Storia has been making excellent zinfandel for years. This block designate has the immediate sense of presence from warm Alexander Valley, with dried cherry, prune, and raisin on the nose. Boysenberry jam and cherry compare on the palate are rich but not overly jammy. There is still a hint of red current and a nice cranberry note that keeps the acid in balance . Finishes with a cloud of black pepper. Big and bold but not a bruiser. $22 2015 Peachy Canyon Paso Robles Westside Softer and earthier on the nose, clear aromas of blackberry and bosenberry. Jammy at first, but the inky dark color belies the spicybackground. Coffee, roasted meats, the slightest hint of campfire, the classic blue and black fruit of Paso Robles come out to play. With over a dozen differnet zinfandels on Peachy Canyon’s roster, this is a classic stewed fruit and raisey Paso example. $22 Erostasia Reserve Old Vine Lodi Probably one of the most well known zinfandel regions, Lodi has been producing big, bold wines for over 100 years. This classic example is perfect for a cold winter night, with stewed fruit, prune, and boysenberry jam layered in strong baking spices like nutmeg, the dark notes of smoked meat, and stewed fruit are accented by the 22 months in new oak, and you can taste the classic vanilla laying over the fruit. This will stand up to hearty fare like chicken wings with blue cheese sauce and ore. These four wines are very different, and all very much zinfandel. With such diversity, make sure you have a zinfandel on your table for your holiday celebration and enjoy America’s Heritage Grape! And don’t forget about the Zinfandel Experience here in San Francisco, January 18-20. Celebrate all things zinfandel with 3 unique events, and taste […]
When I first began my spirit studies in earnest, I knew nothing about Cognac, save for the ancient bottle of Hennessy in my stash, inherited from one friends’ move or another. As time went on, and as I build my cocktail catalog, I learned about the diversity and deliciousness of the amber queen. Enter the marketing genius of the Cognac people, who worked with teams in New York and San Francisco to create a pop up cocktail tour, featuring inspired drinks made with cognac. But first, a little lesson in Cognac. Cognac is brandy, distilled in the Cognac region of France. The prime grape source is Ugni Blanc (Trebbiano in Italian), but a small amount of Colombard and a smattering of lesser grape may also be used. The most important thing to understand about Cognac is the labeling system of classification as, while it does not denote quality, it gives you a clue as to how long it has been aged. V.S. (Very Special) is a blend in which the youngest brandy has been stored for at least two years V.S.O.P. (Very Superior Old Pale) or Reserve is also a blend, but the youngest brandy has be aged for at least four years in a cask. XO (Extra Old) or Napoléon is a blend where the youngest brandy is aged for at least 6 years. This is changing however, because in 2018, the XO needs to be aged at least 8 years. Hors d’âge (Beyond Age) really is the same as XO, but it’s a great marketing ploy to showcase the highest quality product offering, and gives the appearance of rarity and luxury. Here in San Francisco, our crawl included 5 well known craft cocktail bars, with 5 equally crafty cocktails – all different, all delicious, and all showcasing the flexibility of cognac brandy. First up, we met at Blackbird, a hidden gem in the no man’s land between the . Mission and the Castro, on the upper reaches of Market Street. At Blackbird, we started our journey with the Carried Away, a refreshing concoction made with Rye Bread-Infused Cognac V.S., Cocchi Torino, Bonal, a splash of Benedictine and a dash of Peychaud’s Bitters – with just a hint of Absinthe to add something interesting. Next, we wandered down the street to Elixir, one of my favorite whiskey bars in San Francisco. With over 500 bottles lining the walls, it’s hard to focus on the task at hand, but owner H. has plans for us. walking out the back door, through the pass through bathroom to what seemed like a speakeasy that never went out of style, we arrived at the Elixir classroom. Here, H., an avid Cognac fan and educator, led us on a guided tasted of three distinct cognacs. Once we were clear on the foundation of our drink, the mixologists at Elixir treated us to the Elixir of Cognac, a frothy tropically inspired punch with XO Cognac, Crème de Cassis, pineapple gum syrup and lemon juice. To add the creamy froth, a bit of […]
While most people know of Rioja, and Cava, fewer people know of the secret delights of DOP Cariñena. Cariñena is not only just a town, it’s a varital grape, an appellation, and a region. Located in Aragón (yes, that Aragón), it sits just about halfway between Madrid and Barcelona in Spain’s northeast tip. It’s one of the oldest DOPs in Spain, earning that distinction in 1932. Of particular note, there is no other region that is named for it’s primary grape. There is no Merlot, no Cabernet, and no Chardonnay region. There isn’t even a Garnacha region, though much of Cariñena is planted with Grenache. That is part of what makes Cariñena so special. Another reason why wines from Cariñena are so district is the ancient vines – most averaging 40-100 years old. 2014 Corona D Aragon Special Selection – a blend of Garnacha and Cariñena, these 40 year old vines are planted between 500-700 meters. The intensity of flavor from both the age and elevation is evident, and this rich red shows baking spice, prune, ripe blackberry, and campfire smoke. Black cherries and dark raspberries peek through cinnamon sticks and a surprising acidity brightens the whole game. For those of you looking for a great red wine at a fantastic price, pick up some Cariñena! Most bottle are between $10-15, and are a fantastic value that will let you travel to Spain in your wine glass. At once bold but bright, these wines are to be savored and go well with red meat, rich sauces, or a cool fall evening. Enjoy! Thank you Gregory White PR for this eye opening bottle of yum!
It’s hard to believe that September is already here, particularly with temps breaking records all over the Bay Area. What do you do when it’s 85 at 7am in a city that rarely reaches 80 in general? You reach for some fun white wines! One of my favorite white wines that often gets a bad rap is Riesling. With the diversity of styles from bone dry to sticky sweet, and price points from $10 to $100, there is a Riesling for everyone. As we approach the holiday season, think Riesling for Thanksgiving, brunch and all of your family get togethers. From sweet to searingly dry, spicy and intriguing, Riesling is the perfect wine for any time, given it’s wide variety of styles, regions, and – sweetness. If you’re not sure how to pick your Riesling, check out my previous post on the German Wine Classification system here. Today, I have two great examples of affordable, fun, sassy, sexy German Riesling. Today, I bring you the Weingut Heitlinger Schellenbrunnen 2014 Riesling, from Tiefenbacher, Schellenbrunnen. This Troken (dry) white wine is just as luscious as they come, with ripe pear, a nutty note that hides the classic diesel / petrol notes, tropical flavors of quince and guava. The rich toasty marshmallow envelops spicy ginger and tickles your taste buds. With a budget friendly price tag of under $15, this is perfect for fruit salad or lighter dishes. Stay tuned for more Wines of Germany to come! Cheers! Thanks to the Wines of Germany and RF Binder for sharing this delightful representation of the diversity of Riesling!
Bit by bit, over the last 25 years, the great French houses have been quietly creeping in to the Americas. From Canada, down to California, and on in to South America, prestigious and established french houses have added extensions in the new world. One such house is Domaine Joseph Drouhin, with it’s addition of Domaine Drouhin in Oregon. The home estate, in the heart of Chablis is responsible for primarily Premier and Grand Crus, planted with the classic Burgundian varietals of Pinot Noir and Chardonnay. Domain Drouhin is also planted to these varietals, but is focused on the Oregon darling of Pinot Noir and while paying homage to it’s French roots, is very much Oregon. To see the unique approach to winemaking at both properties, I tasted two Chablis and one Oregon Chardonnay side by side. The Joseph Drouhin Domaine in France was, like many great domaines of the region, assembled bit by bit, parcel by parcel. Todya, there are over 73 hectares (182.5 acres) of vineyards in Côte de Nuits, Côte de Beaune, Côte Chalonnaise and Chablis. The 2011 Joseph Drouhin Saint Véran comes from a property just north of Beaujolais, and is the newest appellation in the Mâconnais region. With the rich limestone soil, it is a perfect place for Chardonnay. Rich marzipan is followed by lemon curd, pineapple and ripe necterine, with a hint of mandarin orange and Golden Delicious apples. Delightfully unoaked, this is a Chardonnay for everyone that hates Chardonnay, as it is unoaked and is aged in stainless steel for a bright freshness. $20 The 2015 Joseph Drouhin Mâcon-Villages is a steal at under $15, it is similar to the Saint Véran and yet not at all the same. Stone fruit, rich apple, and pomelo jump out of the glass. Asian pear mixes with honeysuckle in this crisp, mineral driven wine. Another stainless steel fermentation is a great representation at fresh, vibrant Chardonnay. Moving across the pond to Oregon, Domaine Druhin Oregon was an early adopter in the 1980s. The 2011 Domaine Drouhin Arthur Chardonnay comes from the Dundee Hills region of the Willamette Valley, and is 100% Dijon clones. Hand picked and whole cluster pressed, this departs from the Chablis in that it was partially fermented in French oak barrels. The rest is finished in stainless steel to maintain the vibrancy of the fruit, and blended with the barrel fermented lots. With a rich, more tropical slant to the flavor profile, this is more akin to Burgundy than Chablis, and the rounded mouthfeel offers ripe apples and pear, with an intense floral note. So if you’re looking for a New World wine with an old world twist, splurge on this $35 bottle! (purchased at the property). Special thanks to Jospeh Drouhin and Creative Feed PR for providing the Joseph Drouhin samples and food for thought!
Alsace is probably most well known for the aromatic whites – Pinot Gris, Pinot Blanc, Gewertztraminer. It is also well known for their sparkling wine, Cremant d’Alsace, amde in the classic champenoise method. But, Alsace also produces some lovely Pinot Noir’s will excellent QPR. Tucked away in a corner of eastern France, Alsace has long been a disputed territory. In the confluence of Germany, France, and Switzerland, the Alsatian culture is a fitting blend of these three. Bouncing back in forth across the arbitrary borders that conflict cause, the Alsace region has maintained an independant mentality. When the AOC was created in 1962, wines were not required to be bottled in the region and there were no Grand Crus. That quickly changed in the mid 1970s, and in 1976 the AOC of Crémant d’Alsace was created, to showcase the sparkling wines of the region, which had been produced since the 1900s. Using the Méthode Champenoise (Champagne style, secondary fermentation in the bottle), these bubblies are made from the local aromatic whites of Pinot Blanc, Pinot Gris, Riesling, Auxerrois, as well as Pinot Noir and Chardonnay. The rarest of Crémants is the rosé, make entirely of Pinot Noir. Sitting down to dinner on this evening, we were treated to the Jean-Baptiste Adam Crémant d’Alsace Brut Rosé NV. This $20 sparkling wine comes from a producer that has been making wine for 400 years; with a 14th generation winemaker at the helm, the estate recently went biodynamic. Aged in foudres and on the lees for 9 months, it is bursting with strawberries and bright citrus it is a delightful summer sipoper. Other Crémants to enjoy: Allimant-Laugner Crémant d’Alsace Brut Rosé NV – this popular producer offers another history lesson as the Allimant and Laugner families have been making wine since 1724. Now run by 10th generation winemaker Hubert Laugner, this mineral drive rosé comes from vineyards on the granite slopes of the Vosages. It is zesty and driven by blood orange and red fruit, and is a great option for weekend brunch! $18 Lucien Albrecht Cremant d’Alsace Rose Brut – this budget busting $12 sparkler is a house staple. Easy to drink, easy to find, grab it while you can! Moving in to more undiscovered territory, we started to explore the Pinot Noirs of the region. With 90% of the wines produced in this region being white, and 18% being Crémant, there is only a smattering of red wine available. The vast majority of this red wine is Pinot Noir, used both for the illusive Crémant Rosé, as well as still wines. 2015 Rieflé Pinot Noir Bonheur Convivial – Another historical house, the grapes for this wine are grown on the limestone loess and were fermented on native yeast. Aged in French oak for 10 months, the result is a low alcohol (13.5%) wine with floral notes wafting out of the glass, followed by bright cherry and dusty strawberry, Jolly Rancher notes and mouthwatering herbal notes. 2012 Hubert Meyer Pinot Noir Fut […]
If you’ve like Spanish wine, you undoubtedly love Rioja. The backbone of Rioja was build on Tempranillo, and is dominated by rich, red wines, but did you know that Riojo also has refreshing and lovely white wine? While there actually is a Tempranillo Blanco grape, the shining star among the allowed white varietals in Rioja is Viura. A mildly acid white grape, it is often used as a blending component, and was nearly wiped out by phylloxera. When they replanted, much of it was replaced by Malvaia and Garnacha Blanca. Viura is also one of the most im . portant grapes in Cava production, where it is known as Macabeo. Viura is an excellent alternative to Chardonnay, and if you see the Lopez de Haro Blanco in your wine travels, be sure to check it out. 100% Virua, these grapes were hand harvested and spent a short 3-4 months in oak, keeping the vibrant and fresh flavor. A low 12.5% ABV (Hallelujah!) this is a wonderful choice for brunch or lunch, wit tropical flavors, peach, fresh citrus, and a lush mouthfeel. Yum! Thanks to another great selection from Vintae and Lopez de Haro!
When I was first introduced to Onward Wines, I was intrigued by the thought of three wines made from Malvasia Blanca, as I thought of how to approach a piece on unique wines for weekend brunching. I love Malvasia, and there is really none to speak of in the US – save this little patch of land in Contra Costa County. Further investigation in to Faith Armstrong Foster’s wines, however, revealed wines that are expressive of terroir in its purist form, quality, uniqueness, and a sense of place in every glass. Onward 2015 Pétillant Naturel, Malvasia Bianca, Capp Inn Ranch, Suisun Valley Beginning with the beguiling Pétillant Naturel, made from Malvasia Bianca, the Onward selections express freshness that can often get lost in the shuffle. Pet-Nat, a fun, rustic take on sparkling wine, captures bubbles the old fashioned way. Bottling these wines before primary fermentation occurs, without the addition of a dosage or yeast, Malvasia Blanca makes a natural muse for this style. With nutty Marzipan, hazlenut and lychee notes, complemented with Asian pear and honey, the Pet Nat holds peaches and brioche, with ah hint of ripe tuscan melon. There is a natural salinity coming fro the Malvasia, and a pinch of citrus zest to keep it fresh. This Pét-Nat is floral and fruity, but refreshingly bone-dry. The opening aromatics are like sticking your nose in a fermentation vat, with yeasty brioche notes and lively youthful freshness. To follow are notes of night blooming jasmine, citrus blossom, melon rind, warm Kaffir lime scones with preserved lemon…and a refreshing hint of sea air….and did I mention soft tiny delicate bubbles! Onward 2014 Malvasia Bianca, Capp Inn Ranch, Suisun Valley Like a summer day in a bottle, Malvasia Blanca jumps out of the glass with stone fruit, fresh and floral notes and a searing acidity to refresh your hot and dusty taste buds. The grapes were whole cluster pressed, adding much needed texture and tannin, the wine was finished in stainless steel while the lees were stirred every two weeks. Oh so very fresh and happy, kumquats and pears dance around golden delicious apples with a splash of fresh cream. Onward 2013 Pinot Noir, Hawkeye Ranch, Redwood Valley The often forgotten Redwood Valley, deep in the forests of Mendocino County, is an interesting growing region. With cooler than average temperatures, dense Redwood groves and chilly damp fog, it’s a challenging place to grow any wine – let alone pinot noir. But grow it does, and this example is a beautiful expression of cool climate pinot noir. Pale and clear, wild strawberries are front and center with bright hibiscus and Queen Anne cherries. Juicy pomegranate and rhubarb are rounded out with lingering methol and forest floor notes. Onward 2014 Carignane, Casa Roja Vineyard, Contra Costa County i love Carignane. It is one of those lost grapes of California, and was, at one point, a huge part of the old Italian field blends that helped to solidify the commercial wine industry in the state. Often overlooked, […]
When you think of a classic wine from Argentina, you probably think of Malbec. But would you also think of Cabernet Franc, Cabernet Sauvignon, and yes – even Merlot? What exactly is Cabernet’s role in Argentina anyway? Enter the upstart minds of Achaval-Ferrer. In 1995, the first twinkle in the eyes of the winery partners appeared, with their minds set to the gestalt of creating the best wines possible. In 1998, the first property was purchased, Diamonte Vineyard and the winery was founded. So, last month on #winestudio, we explored the wines of Achaval-Ferrer, from Malbec to Cab Franc, and what a journey it was! Wine Studio is an ongoing educational project that seeks to bring writers, wineries, and consumers together on Tuesday evenings on Twitter. For the month of April, we explored the wines of Achaval-Ferrer. My favorites of this series are outlined below. One Tuesday in April, which happened to be #worldmalbecday, we tasted two wines blind. Naturally we knew that they were 100%, or at least, significantly, malbec based, but what no one anticipated was that we were actually tasting two vintages of the same wine, with very different results. These wines were the 2012 & 2013 Quimera, named for the top of the line blend that is made, lke all good wine, in the vineyard. More than simply the sum of it’s parts, the blend varies ever so slightly every year but is always predominately Malbec. To showcase the other varietals that Achaval-Ferrer focuses on, Cabernet Franc, Merlot, and Cabernet Sauvignon is blended in. 2012 Quimera Earthy forest floor erupting n eucalyptus and menthol. Tobacco and dark chocolate mingling with blueberry and blackberry, with old fashioned black licorice on the finish. Astute and developed but can be cellared for years to come. $30 2013 Quimera (pre-release) Bursting with fruit, classic Malbec. Fresh plums, baking spice, hint of dried lavender and herbs de Provence. What we didn’t know at the time of tasting s that this was the same wine, same blend, but with vintage variation. According to the winemakers, 2013 was actually a clear year at the site, however, the fruit was showing more, undoubtedly due to it youth. So what is the point? The point is that wine is a living thing; wine changes in the bottle, but it changes in the vineyard. The same wine can be impacted by climate, localized weather, harvest conditions and so much more. Also, there is more to Argentina than fruit bomb Malbecs. While they are fun, and great for a party, there is more and more of a Bordeaux influence creeping in; this is natural given the origins of Malbec in Cahors (just south of Bordeaux) and it’s use in many Bordeaux blends. Stylistically, Malbec from France is quite different, but as time goes on and Argentinian wine grows up, you can see the development of these restrained and austere styles. So go out and taste some Argentinian blends! They are relatively inexpensive, and while not cheap (compared to many mass […]
When I first tasted the Sidebar Cellars Kerner, from the Mokelumne Glen vineyard in Lodi, I thought to myself, “wow this is a fun little white”, as I sat in the heat of Lodi in April. At that time, we were exploring the Mokelumne River AVA, and I didn’t make the connection to David Ramey of Ramey Cellars. Fast forward to 2016, and as I get my rosés ready to rumble, a little birdie told me that Sidebar Cellars did a rosé. Knowing how much I love pink wine around this time of year, I made sure I got my hands on one and I was glad I did! Sidebar Cellars was born out of Ramey’s desire to play around a bit, and presents a departure from the Ramey Wine Cellars more austere lineup of Chardonnay, Pinot Noir, and Cabernet Sauvignon; hence, Sidebar. The 2016 Sidebar Cellars Russian River Valley Rosé comes from an old-vine Syrah vineyard, and represents a refreshing change of pace from the more common place saignée (bleed off) Pinot Noir rosés, which while delicious, can get a little boring. Bursting with strawberry and peach on the nose, herbal rose hips and hibiscus came through on the palate. Tart plum skins and tannin give this wine some oomph, while ruby red grapefruit hides at the back f the palate, offering a refreshing finish. The zesty green apple and lime lingers on your palate with a hint of pickled watermelon rind, and keeps you going back for another sip. This is a great summer sipper and pairs surprisingly well with sriracha potato chips! It would also be an excellent match to your Easter Ham or a roast chicken. Special thanks to Alexandra O’Gorman, Communications Director at Ramey Wine Cellars for this delightful sample!
There is something about this time of year that is magical; cool foggy mornings and evenings are tempered with the mild warmth of daylight. The days are a touch longer, and we can be languid in the sunshine of the late afternoon. This is rosé season. Frankly, it’s always rosé season, but right now, in the promising first days of Spring, the wide rainbow of pale salmon, vibrant raspberry, and deep rose deliver a transitional beverage that is simply divine. Rose can be made from any varietal, but perhaps the most common is Pinot Noir. In 2016, Sonoma County’s Rodney Strnog Vineyards, which has been going strong for over 25 yeras, released their first rosé, expressly made from Pinot Noir grapes (no saignée here!). While Russian River Valley can produce Pinot Nori that is a bit too bold for my liking, this rosé is, simply said, perfect. Harvested at ~20 brix, the grapes kissed the skins for a mere nine hours as the whle clusters were pressed gently. Slowly fermented in a temperature controlled cellar, the pale salmon pink has hints of orange hues and golden rays of sunlight. Unlike many rosés of Pinot Noir, the first note is not strawberry or raspberry, but rather a savory one. Fresh green herbs meet jasmine and grilled peaches, while wild mountain strawberry dances on the tongue at the finish. An excellent late afternoon tipple on a warm day, especially sweet for the price of $25. Thanks to the cru at Rodney Strong for making this lovely wine, and sending me a sample!
When I was studying for my Certified Specialist of Wine credential, one of the most challenging regions for me was Germany. Not because of the wines specifically, as while there are some unusual varietals, most German wines are fairly well known, but for the simple reason that deciphering a German wine labels is an exercise in linguistics, frustration, and a pyramid that would make Giza look simple. The Rise of Riesling One of the most classic German wines is Riesling. Riesling is one of the most complex, diverse, and wondrous wines in the world, and I often want to say “taste the rainbow” when I think of Riesling. From bone dry, to sticky sweet, oily and petrol driven, to chalk and shale, Riesling is produced in a wide variety of styles. Understanding how to find the specific style you are looking for is part of the mystery and fascination of German wine. Cracking the Code Varietal The grape variety is clearly marked, so that’s easy. We have Riesling Must Weight Next, to determine the level of ripeness – or more technically the must weight of the harvested grapes (which really does not have any impact no sweetness of the finished wine), we look at the Prädikat level. For example, a Riesling picked at it’s fullest potential ripeness, or just a hare’s breath past late harvest, is known as Spätlese. If you’re looking for something that is picked below full ripeness, go for a Kabinett. For the sweet sticky beauty of a dessert wine, you want a wine that is at least Auslese, which is late harvest, but true stickies are Beerenauslese or Trokenbeerenauslese. Confusingly, Troken is also the word for “dry”. For this wine, it’s marked Spätlese, next to Riesling. Are you with me? How Sweet It Is Here we get to the tricky part. Since you need to determine the level of sweetness separately from the must weight, you need to classify the taste of the sugar content, using Troken (dry) or Feinherb (off-dry). This wine is dry, or Trocken. The relatively new Riesling Scale can help us Americans with these things. While some people disparage the International Riesling Foundation’s dumbing down of Riesling, at a simple level, it’s helpful. That said, remember that Riesling is a high acid grape. Acid balances sweetness, so that even a Medium Sweet Riesling may not play that tune when you are drinking it with maple smoked salmon. Are You A Good Witch, or a Bad Witch? Now that we understand what the flavor profile might be in the glass, we need to look at where it is from. The Qualitätswein (QbA) and Prädikatswein (QmP) designations denote quality wine and quality wine from a specific region, and table wine (Taflewein) and bulk wine (Landwein) are the lower brow everyday wines. This wine is Prädikatswein, a quality wine from a specific region The Mosel Right. So really, there are many layers of classification but once you understand the basis for categorization, you can generally interpret what to expect from the wine. […]
This past summer, after the mayhem that is the Wine Bloggers Conference, I was delighted to be invited to visit Bella Grace Vineyards in Amador County. Just under an hour from Lodi, the Bella Grace Vineyards tasting cave is tucked away in a hidden cave on 20 acres of vines in Plymouth, with an additional tasting room in the small town of Sutter Creek. Our driver, guide, host, and 2nd generation owner, Steven Havill, showed off his family’s property, planted with a wide variety of grapes, with a particular focus on Rhone varietals as well as the classic Amador offering, Zinfandel. Sustainable Quality With an emphasis on sustainability, it is particular important to the Havills that the highest quality grapes come out of their vineyard, establishing Bella Grace as a force to experience for yourself. Perfect Pairings On our visit, Robert Havill, prepared delicious food pairings with the wines. What happens when you put 10 wine bloggers in a cave and make Frank Morgan get in the car? Magic! Variety Bella Grace has many wines to chose from, including a sparkling brut that is bottled at Anderson Valley’s Roederer Estate facility. This kicked off the afternoon, as we tasting through the meandering menu of delicious nuggets. While Zinfandel typically dominates in this region, the rolling foothills also offer some delicious Rhone inspired wines. Additionally, the Havills source grapes to add variety to their portfolio. Olive Oils Bella Grace also produces a wide variety of olive oils, both natural and with essential flavor components. I particularly enjoyed the grapefruit and lemon oils! My wine picks With so many to choose from, and a long after noon of tasting, it was hard to narrow it down, but my favorites were: Vermintino – While there is some Vermitino in the 3 Graces Blanc, this is new release and is a great alternative to Sauvignon Blanc. This Italian varietal does well in Lodi and the foothills, where the hot days yield to cooler evenings, giving this white it’s characteristic acid. This Spring, Bella Grace is featured in the Wine Bloggers Conference scholarship Wine Club, which was founded by yours truly and Worlds Best Wine Clubs features some unique wineries as well as benefit the scholarship that I work so hard on. Today, at 6pm, we are featuring the Vermintino from Bella Grace on a live tasting. Curious in checking out the wine club? Join us on Facebook Live and hear more about this wine and the club! Grenache Blanc – one of my go to varietals, this is no exception. A rich white with creamy acid shows golden delicious apples, lime zest, a hint of oily petrol, and crumbled shale minreatlity. Grenache – another favorite varietal, which has a wide swatch of expression. Here, the bold garnet red color shows it’s young nature, with rose petals and ripe cherries. With earthy leather and tobacco buried in the mid-palate, it finishes with figs and chocolate. Delicious! 3 Graces Noir – Bella Grace’s […]