20 posts tagged “wine tasting”

0611/30 Vino Locale Guess That Red
Every Thursday they put together 4 recognizable varietals and ask you to guess them for $15, but free if you get all right.  Here's how i fared this week:

My guesses:
1) Merlot, so fruitily pungent my nose ran (no, i don't have a cold), light plum, minimal tannin
2) Pinot Noir, a little funky, earth and mushrooms, bing cherry
3) Petite Syrah, blueberry nose, candied fruit, a little hot
4) Cabernet, moderate tannins, cassis and currents

and the truth:
1) Cab Franc, Burrell School, 2003, i rarely drink this, no wonder
2) Pinot Noir, Kings Mt, 2002, yeah!
3) Merlot, Burrell School 2003, pretty concentrated for a merlot
4) Cabernet, Kings Mt 1998, yeah!

My guesses
    rank    nose        color            palate
A     3    syrah- some funk    some orange to edge    hot dog, low tannin, must
B     6    grenache- cherry    more violet        hot, fruity, vanilla
C     5    petite syrah    fading more than i'd expect    bigger body, meaty, blackberry
D     2    cab- caramel    dark purple        lots of vanilla wood,
E     7    zin- vegetal spice    some orange to edge    cherry, low tannin, vegemite funk, fish sauce
F     1    pinot noir    fading to edge        dark cherry,     
G     4    sangio-        darker purple        cherry, rasberry, fruit, higher etoh
H     8    tempranillo-     violet            blackberry

Answers
A  8th 76 points 0017 sangio $10  12.5%
B  6th 59 points 0021 syrah $26 14.9%
C  7th  61 points 0020 tempranillo $10 13%
D 1st 25 points 2520 petite syrah 15.4%
E 4th 50 points 0200 $19 cab 14.4%
F 2nd 31 points 3230 $49 pinot 14.2%
G 3rd 38points 2210 JC $35 zin 15.3%
H 5th 54 points 4003 garnacha $14 14.5
# 1st place #2nd place #3rd place #4th place

In our "Guess The Red" format, we have eight wines each from a different varietal, but all from the same vintage.  In addition to ranking them, we try to guess what the varietal is of each one.  Usually the vintage that the wines is from 10-20 years from the current vintage.  In principle, this makes the guessing a bit more difficult, as one has to identify the varietal character submerged under the maturation characteristics due to bottle age.  As an extreme case, one might even argue that wines of different varietals eventually converge in characteristics as they get old, making them very difficult to guess.

Tonight we will take the opposite tack -- all the wines will be from the 2004 vintage.  I've also tried to pick wines which are 100% varietal to make this as pure of a test as possible.  Finally, many of the wines are some of the best values in their respective varietals currently available, so this is a good lineup to try if you are looking for wines for the holidays.  Some tasting notes:

Petite Syrah: 2004 Rosenblum "Heritage Clones", San Francisco Bay (15.4%): "Delicious Petite, with remarkable flavors. Smooth, rich and polished, with layers of huckleberry, blueberry, plum and a meaty, beefy cola edge. Plush and saturated on the palate, it coats the mouth, adding a tier of _mocha and spice." (90/100, Wine Spectator) "... stunning ... A dense ruby/purple hue is accompanied by glorious aromas of creme de cassis, vanilla, incense, crushed rocks, blackberries, and smoke. It is a full-bodied, tannic, chewy, rich, pedal-to-the-metal effort with low acidity as well as ripe tannin. The latter two components will make it difficult to resist, but it should age well for 15-20 years." (92/100, Robert Parker)

Zinfandel: 2004 JC Cellars "Arrowhead Mountain", Sonoma Valley (15.3%): No reviews available, but from a new vineyard for JC Cellars (and also used by Copain) which shows a lot of promise.  Very rich ripe raspberries and spicy oak overtones.

Pinot Noir: Siduri "Amber Ridge Vineyard", Russian River Valley (14.2%): "A pleasantly earthy style, with mineral, sage, wild berry and dusty raspberry fruit that's well-balanced and supported by firm tannins, ending with a complex berry and mineral aftertaste. Drink now through 2010." (91/100, Wine Spectator)

Cabernet Sauvignon: 2004 Cameron Hughes "Lot 16", Stag's Leap District (14.4%): This is the sixteenth lot from Cameron Hughes venture, which is a wine broker who buys wines in bulk from select vineyards in Napa and Sonoma.  In contrast to Charles Shaw (aka Bronco Wine Company) who aims for reasonable wines in the $2/bottle category, Cameron Hughes tries to find outstanding wines which would sell in the $35-50 range, that he can buy in bulk and sell for $12-20.  In contrast to Charles Shaw's nickname of "Two Buck Chuck", Cameron Hughes nickname is  "Ten Clam Cam".  Each of the lots are from a unique vineyard and varietal, and tend to sell out in a few days or weeks.  In any case, this is a lovely wine in the $18 range.  Notes from Cam: "Beautiful, elegant nose of cherries, berries and violets. Once on the palate though one notices something very different about this wine; incredibly smooth entry leads into a complex mouthful of fruit flavors rises up with virtually no detectible tannin, a hallmark of great Stags Leap Cabernet. About as balanced a wine as one could get. Lovely finish is pure fruit and chocolate. Pristine and pure Cabernet!".  The wine is primarily from a single vineyard just east of the Silverado Trail in the heart of the Stags Leap District.

Sangiovese: 2004 Di Majo Norante "Molise", Terra Degli Osci, Italy (12.5%): "One of the world s best values in Sangiovese is the 2004 Sangiovese IGT. Aged six months in large foudres, it offers up aromas of strawberries, black cherries, damp earth, spice box, and fruit cake. This expressive, medium-bodied, fleshy Italian red is meant to be drunk over the next 1-2 years." (90/100, Robert Parker)

Tempranillo: 2004 Torremoron, Ribera del Duero, Spain (13%): "Reminiscent of a high quality Zinfandel with lower alcohol and less body, the 2004 Torremoron exhibits crisp acidity in its fruity, pure, delightful personality. With surprising character as well as loads of cherry and raspberry fruit, it represents a naked _expression of Ribera del Duero since no wood is utilized. Enjoy this Spanish red over the next several years." (88/100, Robert Parker)

Syrah: 2004 Novy, Russian River Valley (14.9%): No reviews available. This is primarily from the Christensen Vineyard from a cooler microclimate. It has lush black cherries and blackberries with white pepper overtones.

Grenache: 2004 Vinos Sin-Ley "G5-Puerta Bonita", Madrid, Spain (14.5%)": "The extraordinary 2004 G5 Garnacha (from 80-120-year old vines) is pure kirsch liqueur, reminiscent of some of the older-styled Chateau Rayas Chateauneuf du Papes. (However, when is the last time anyone paid $13 for a bottle of Rayas? Perhaps 1959?) This is a super, elegant, pure effort offering that wonderful liquid minerality and raspberry kirsch liqueur-like component that makes Rayas so special. The good news is that production is around 2,500 cases. Run ... don't walk to latch onto a few bottles of this beauty!" (93/100, Robert Parker)

Andrew Dornenberg & Karen Page
What to Drink With What You Eat
Liveblogging their 7th book tour...

111 pictures from the fabulous evening

Andrew's from the SF Bay area.
Andre Soltner: "I can teach all the technique in the world, but I can't teach you to love food"
On NBC this morning, then KGO TV.

Starter: Gallo Napa Cellars Chard & Rsv Cab, Fiji water, S. Pellegrino.  I wondered with the sponsorship of Viking, whether Gallo sponsored the apertif.  I'll bet they did since it stood out strangely from the rest of the more esoteric beverages picked out tonight.

Karen: lauded me as the 22nd most popular wineblogger and for blogging in bed in August  in the grey lady, and as having participated in their online book tour/review.  Thanks Karen!
http://www.Becomingachef.com
175K new books every year, so they wanted to let people know about this book that they consider their best in 10 years
Anne Halliday "Dirty Sugar Cookies" gave her the idea, with 30 blogs reviewing her book in 30 days.
Leitesculinaria.com

Oren Jet, apple tart tatan, used quote from book   "Tokaj was made for apple tart tatan"

What motivated you?   To write the "Joy of Cooking" for food&wine pairing.

This past weekend they went to Half Moon Bay and did a vertical of 11 vintages from 1998-1973rose of Dom Perignon, as part of the "" festival.  Andrew: goes with lamb?!?  Aged rose does, and well, with reminders of salmon, and looks like salmon, it's not a hard sell, I love bubbles.  German wine done in method champagnois is great with sushi.

Karen: $10 Enchilada mole with $2 porter, outrageously good, paired incredibly well.  We're on a mission, take a few extra seconds of thought -- you'll be blown away.

Come away from this with general principles on how to pair.

1.  Water
Michael Masha finewaters.com 5 classifications of water.  flat to light effervescence, to small bubbles of tiny beads, classic, bold bubbles (Andrew:Big Ass BUBBLES)  pH (balance between acid/base)  higher TDS (total dissolved solids) is more mineraly and harder, lower is softer.   Filtered water is not varietal (eg. VOSS is sweet and caramely)  
Fiji: still. TDS 210 is low.  soft mouthfeel.  very unlike a spring which has more body.  
S. Pellegrino: medium to large sized bubbles, they can cleanse your palate to enjoy new flavors.  Higher TDS.  pH 7.7  TDS 1109  thanksgiving water since it can cut bigger mouthfeel foods.

2.  Rick Bayless' Frontera Grill: Somellier Jill Kabesh thinks beer is blase for Mexican food.  e.g. mole has 30+ ingredients.  She suggested ceviche classico, year round, prepared earler, served in martini glass or tortilla chips.  Snapper (sweet, marinated in lime juice). tomato (tart), cilantro, white onion, olives (for caribbean flavor), chunky avocado (not overworked), salt (not so much due to the acid).  Enoch: chips and dip is my favorite food, and this was an elegant version with more balance than the typical salsa I pair, due to the cream of the avocado, and the meatiness of the fish.

Vollrads Rheingau 2004 Riesling Qualitswein: before eating: fully fruity suggests off-dry even though dry. aroma suggests some oily petroleum.  good acid but some malolactic fermentation to give more creamy mouthfeel.  With ceviche: more sweet  which contrasts the acid and loud spice well.  loses the petroleum on the nose, but gains on the palate.  slight effervescence.  

What red would go with a high acid food like ceviche?  One suggestion from the audience: Beaujolais.  My thoughts: tempranillo, or nouveau Beaujolais due to its higher acid and fruit balancing the bright  flavors.

3.  Filet Mignon wrapped in Pesto & Prosciutto with red wine sauce & Creamy polenta
It was so cute that this was the dish that Karen begs Andrew to make as comfort food.
1 whole filet will serve 12 people; 20 slices down the row.
cut prosciutto thicker, work with it straight out of the fridge since it'll be cold and easier to manage
roll filet in pesto, wrap in prosciutto, medium high sear till browned, flip and into oven 5-8 minutes in 400 deg oven until 130 deg internal temp
milk/heavy cream 70/30; instant polenta (beretta gran polenta express).
kale: blanch, chop, cooked off at last minute, 2 min boliing water, in pan or 2-3 min in oven

Think regionally, if it grows together, it goes together.  Somelliers said this will take you 50-90% of the way to good food&wine pairings.

Sangiovese : Monte Antico Toscano 2003: cherries, moderate acid (i disagreed with Andrew who found it low in acid), a friendlier sangio than I've had.

One thing that bugged me was they didn't run the vents much, which did heft flavors into the air, although I really didn't want that, I wanted clear air to appreciate the wine&food aromas more.

The sous chefs anticipated what he'd need, gave him whisks even when he didn't use it.

I love how they were tasting constantly, checking flavors and adjusting with salt & sugar

Used 2 pans to reduce the sauce faster. didn't do the hot-pan splatter transfer method ;)

I felt that the Sangiovese, although a softer version and its fruit complemented, the acids didn't have a parallel in the dish, and in lacking a counterpart it was pleasurable on its own but didn't lift the dish.

4.  Patrick Clark's My First Cheesecake; good flavor, but a bit floppy, didn't set well in the center.
fresh vanilla bean
Moscato d'Asti; delightfully fizzy and super sweet with the sparkle lightening the possible cloyingness
Cherry Lambic Ale; wasn't sweet enough. off aromas of earthy socks.  better with the cheesecake since it accentuates the sweetness of the cheesecake and the cheesecake is a base for appreciating the dark cherry of the beer.   

Riedel glassware is sold at Target.  Dornenberg & Page believes glassware makes a difference and encourage us to do the test ourselves with different glasses

I was initially disappointed that I wasn't satiated with a dozen small courses as I'd expect from a tasting menu at Manresa, but the pairings had more creativeness than the wine pairing than I'd had at Manresa.  I came away still hungry, but satisfied in musing over the evening.  

They were delightful hosts, even when taking a turn down turducken hell, they turned it around and finished strong with a real surprise for me with the ale and cheesecake.  A real AHA food moment for me.

Karen was gracious to the end, as I was the last in the book signing line, taking the time to ask where my kids and wife were, appreciating how her Christian recovery group offered spiritual insight, and signing the book to them.

Had a bottle of this to wish Edith Ho off: Wine Spectator: Paul Jaboulet Aine Cotes du Rhone Parallèle 45 2005 (87 points, $12) Juicy and focused, with cherry and red currant fruit. Ample structure on the long, minerally, refreshing finish. Drink now. 9,265 cases made.

It paired well with the Poke Tuna since I went light on the sesame oil.  Nicely dry, cutting the kettle chips' and chicken wings' richness nicely...

The other bottles were ones well loved:

Navarro Chardonnay 2002

Pumari Pinot Noir 2004

Las Rocas de Catalayud Garnacha 2002

and a hand-imported sake from Japan that i'll have to ask Tim about...

What is your favorite way to relieve stress?

September is California Wine Month!
The Santa Cruz Mountains Celebrates With These Events
(for more information on California Wine Month, go to http://www.wineinstitute.org)

Sunday, September 3:
1:00pm:  Music on the Patio at Testarossa Vineyards - Jim Stevens & Friends.  Bring a picnic lunch or purchase from the new deli.  
Testarossa Vineyards, 300-A College Ave., Los Gatos  www.testarossa.com 408-354-6150, x21

Saturday, September 9:
1:00pm:  Learn Something at Burrell School Winery: Wine & cheese pairing with California cheeses.  Burrell School Vineyards & Winery, 24060 Summit Rd., Los Gatos 408-353-6290  www.burrellschool.com

Tuesday 9/12- Sunday, 9/17:  Harvest in the Santa Cruz Mountains.  Celebrate harvest in the Santa Cruz Mountains at the Santa Cruz County Fair. Week-long educational exhibits and displays by the SCMWA and VASCM, judging results of the amateur and commercial wine competitions, and wine tasting on Saturday and Sunday, 9/16-17.   Santa Cruz County Fairgrounds, 2601 East Lake Ave, Watsonville.  Tues.- Fri. noon - 11pm; Sat. 10am-11pm, Sun. 10am - 10pm.  http://www.santacruzfair.com.   http://www.vascm.org.  http://www.scmwa.com

Saturday, September 16:
12:00-4:00pm: The Gourmet Series - Chocolate Tasting, Testarossa Vineyards. 300-A College Ave., Los Gatos  www.testarossa.com 408-354-6150, x21

1:00pm: Learn Something at Burrell School Winery: Wine & olives.  Burrell School Vineyards & Winery, 24060 Summit Rd., Los Gatos 408-353-6290  www.burrellschool.com

Sunday, September 17:
12:00-4:00pm: The Gourmet Series - Chocolate Tasting, Testarossa Vineyards. 300-A College Ave., Los Gatos  www.testarossa.com 408-354-6150, x21

12:00-5:00pm:  Corralitos Wine Trail Open House.  At the southern, coastal end of the Santa Cruz Mountains appellation there is a temperate little valley and mountain area called Corralitos, about 20-30 minutes south of Santa Cruz. In this idyllic spot for grape growing, four independent, family-owned wineries have established the Corralitos Wine Trail: Windy Oaks Estate, Alfaro Vineyards, Nicholson Vineyards, and Pleasant Valley Vineyards.  Come meet us, walk through our vineyards, bring a picnic, taste outstanding wine from true boutique wineries, and try barrel samples provided by the winemakers. Contact Judy Schultze, Windy Oaks Estate Winery, 831-724-9562; www.windyoaksestate.com

Tuesday, September 19:
7:00pm:  Educational Series, Wine 101, at Testarossa Vineyards. Take Wine 101 and begin your journey of wine appreciation in an environment rife with fun, lively instruction and fabulous wines... without the attitude. This class will meet for six consecutive Tuesdays, starting Sept. 19.  Class size is limited.  Contact Dana at 408-354-6150, x 22 or www.testarossa.com.  Testarossa Vineyards, 300-A College Ave., Los Gatos  www.testarossa.com 408-354-6150, x21

Saturday, September 23:
10:30-4:30: Harvest Wine Tour.  Experience the unforgettable excitement of harvest in the beautiful Santa Cruz Mountains with South Bay Wine Tours. Los Gatos area Tour:  Silver Mountain Vineyards, Burrell School Vineyards & Winery, Testarossa Vineyards.  Guided tour includes special access; crush activities; a catered, gourmet picnic lunch; visits with winemakers; mountain views; mountain wines; and all-day chauffeured transportation. $87/person.  http://www.southbaywinetours.com.  408-867-9661, tours@southbaywinetours.com.  (Tour repeated Oct. 7 & 14.)

1:00pm: Learn Something at Burrell School Winery:  Chocolate truffles & biscotti.  Burrell School Vineyards & Winery, 24060 Summit Rd., Los Gatos 408-353-6290  www.burrellschool.com.

Sunday, September 24:
10:30-4:30: Harvest Wine Tour.  Experience the unforgettable excitement of harvest in the beautiful Santa Cruz Mountains with South Bay Wine Tours.  Saratoga area tour:  Cooper-Garrod Vineyards, The Mountain Winery, Savannah-Chanelle Vineyards.    Guided tour includes special access; crush activities; a catered, gourmet picnic lunch; visits with winemakers; mountain views; mountain wines; and all-day chauffeured transportation. $90/person.  (Tour repeated Oct. 8 & 15.)  http://www.southbaywinetours.com.  408-867-9661, tours@southbaywinetours.com.

Saturday, September 30:
1:00pm: Learn Something at Burrell School Winery: Wine & artisan chocolates, nuts.  Burrell School Vineyards & Winery, 24060 Summit Rd., Los Gatos 408-353-6290  www.burrellschool.com

Saturday, October 7:
10:30-4:30: Harvest Wine Tour.  Experience the unforgettable excitement of harvest in the beautiful Santa Cruz Mountains with South Bay Wine Tours. Los Gatos area Tour:  Silver Mountain Vineyards, Burrell School Vineyards & Winery, Testarossa Vineyards. Guided tour includes special access; crush activities; a catered, gourmet picnic lunch; visits with winemakers; mountain views; mountain wines; and all-day chauffeured transportation. $87/person.  http://www.southbaywinetours.com.  408-867-9661, tours@southbaywinetours.com.

Sunday, October 8:
10:30-4:30: Harvest Wine Tour.  Experience the unforgettable excitement of harvest in the beautiful Santa Cruz Mountains with South Bay Wine Tours.  Saratoga area tour:  Cooper-Garrod Vineyards, The Mountain Winery, Savannah-Chanelle Vineyards.    Guided tour includes special access; crush activities; a catered, gourmet picnic lunch; visits with winemakers; mountain views; mountain wines; and all-day chauffeured transportation. $90/person.  http://www.southbaywinetours.com.  408-867-9661, tours@southbaywinetours.com.

Saturday, October 14:
10:30-4:30: Harvest Wine Tour.  Experience the unforgettable excitement of harvest in the beautiful Santa Cruz Mountains with South Bay Wine Tours. Los Gatos area Tour:  Silver Mountain Vineyards, Burrell School Vineyards & Winery, Testarossa Vineyards. Guided tour includes special access; crush activities; a catered, gourmet picnic lunch; visits with winemakers; mountain views; mountain wines; and all-day chauffeured transportation. $87/person.  http://www.southbaywinetours.com.  408-867-9661, tours@southbaywinetours.com.

Sunday, October 15:
10:30-4:30: Harvest Wine Tour.  Experience the unforgettable excitement of harvest in the beautiful Santa Cruz Mountains with South Bay Wine Tours.  Saratoga area tour:  Cooper-Garrod Vineyards, The Mountain Winery, Savannah-Chanelle Vineyards.   Guided tour includes special access; crush activities; a catered, gourmet picnic lunch; visits with winemakers; mountain views; mountain wines; and all-day chauffeured transportation. $90/person.  http://www.southbaywinetours.com.  408-867-9661, tours@southbaywinetours.com.

@ Vero Restaurante : yummy chianti with a suprising bit of funk on the nose making it more interesting than any $21 restaurant chianti i've had.  it's bucked the trend of the cheapest on the menu being baaaaad...

I liked their whole lineup except for the syrah which was lighter than i like.  Hank's holding Cyrus, their bordeaux blend.

60k cases of Starmont Chard, 30k of Starmont Cab, a few k of each reserve...  I can't imagine how this winemaker keeps the quality up but he does.

After going to their tasting room a month ago, it was a pleasure to mee the winemaker.  He was so proud of his Cab that 2 vintages ago garnered a 90 in WS and led to a few sold out vintages, mid-year.  Even at 70k cases.  Incredible.  I thought the most exciting wine he brought was the Dutton Ranch Chard, I liked it better than the Merryvale reserve, since it had more browned golden apple on the nose, and more creamy palate.