Tag Archives: wine

February 23, 2014 · 8:35 AM

Old AND New World Style Wines

Drinking Too Many Napa Cabs…

Our trip to Italy last year brought one aspect of my wine consumption to the forefront… I drink too much New World style wine. The beginning of our trip, I was missing the oak and vanilla that I am comfortable with in many of the Cali & Washington reds I drink. American oak is much more of a flavor component, compared to the French, Hungarian and Slovenian oak used in Europe. In fact, of the 30 some odd wineries we visited in Italy, most were aging on neutral used oak… So why should this bother me? It is the idea of being able to enjoy and appreciate the subtleties of less manipulated wine. When we returned, drinking a Napa cab was a challenge initially. This realization has caused me to rethink how I would like to enjoy wine. Since then, I have expanded Italy and France in my cellar and pushed myself to drink more variety. No, I am not a masochist. I do really enjoy well made, balanced, less manipulated wines. I just find, now that I understand my palate better, I can appreciate both styles more fully.

Diversifying Your Cellar

This caused an interesting realization for me. Is it possible to move back and forth between each style and enjoy both? Certainly, there are extremes on both ends of the scale. Would I want to drink a Silver Oak Cab versus a Cain, or Ladera – where my palate is today? NO, but the Silver Oak is an extreme. Do I enjoy young Bordeaux, or Barolo in a cold vintage year? Not so much. You get the idea. I am trying to develop the palate and (I think more importantly) the mindset to appreciate both. This has been a challenge, especially after the change in palate I experienced after the two weeks in Italy. I think it was a good thing, though. Now, I find myself moving towards embracing more different wines. I may not choose to drink certain styles regularly, but I can enjoy the well-made ones, based on the quality they represent. I had a superb 2007 Sassicaia in Italy and last week I popped a wonderful 2001 Pride Mountain Reserve Cab. They were radically different, but I enjoyed them equally for what they were. Maybe this sounds ridiculous to some? Maybe it isn’t worth the effort? Don’t know… we’ll see where my palate takes me, as I continue down this path.

Drink the Wine You Like

OK, I am not saying you should drink certain wines strictly because of their quality, rather than the appeal to your palate. In fact, I truly hate that kind of wine snobbery. I am just trying to share what two weeks in Italy did to change me… Once the U.S. bias to my palate was purged, I discovered that I found some of these very subtle wines to be truly spectacular. A view that I had not reached, prior to the trip. If you too are immersed in wine as a hobby, perhaps, consider exploring a few weeks of wine that is a departure from the Parker faves. It may open your eyes to a deeper understanding of how you can enjoy less as more… one night, and then be hit over the head the next night… and be bowled over by both.

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Filed under Wine Collecting, Wine Critics, Wine Education, Wine Tasting, Wine Tasting Notes

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February 22, 2014 · 7:53 PM

2007 Château Gigognan Châteauneuf-du-Pape Vigne du Régent

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Château Gigognan Châteauneuf-du-Pape Vigne du Régent

France, Southern Rhone, Chateauneuf-du-Pape

Wine Tasting Note:

Much improvement since the previous bottle popped last year. The additional time in the cellar has helped to bring it together. The alcohol has subsided and the overwhelming black pepper has moved to the background. In addition, the Grenache has started to peak out and add sweet strawberry flavors to the mid-palate. The nose has aromas of prunes and plums with some residual alcohol. The palate begins with plums and black currant and moves to a sweet strawberry mid-palate with a mildly bitter, long dark chocolate finish. The black pepper notes have evolved into a nondescript spiciness that is quite enjoyable. The wine has a light, softer texture, with medium tannins and high acidity. My palate would suggest a few more years would help to bring this together a bit more, but is approaching its prime drinking window now. A nice aged Southern Rhone blend at a reasonable price.

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Filed under French Wine, GSM Blend, Southern Rhone, Wine by Varietal, Wine Collecting, Wine Critics, Wine Tasting, Wine Tasting Notes

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February 21, 2014 · 5:44 PM

2009 Bodegas Del Rosario Bullas Tesoro de Bullas

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Bodegas Del Rosario Bullas Tesoro de Bullas

Spain, Murcia, Bullas DO

Wine Tasting Note:

My first wine from the Bullas region in Spain. Apparently, the region is known for young, fruity Monastrell (Mourvedre). This varietal is not typically produced in a lighter style. Mourvèdre is usually made in a fuller bodied, textured style in South France and the Cali Central Coast – by itself, or in GSM blends. I enjoyed another 100% Monastrell from the nearby Jumilla region several weeks back. It had more structure, but i need to keep some perspective, this IS a $12/btl of wine. The nose is very fruit forward with a grapey, raspberry tone and a stoney minerality that does not come through to the palate. Medium acidity and medium tannins. The texture is light and soft. The palate is fruit forward and tends toward black fruit, with plum moving to undertones of raspberry and black pepper and finishing with a touch of bitter chocolate. Very simple wine and an easy drinker… I can see this as a wonderful sangria and I get the impression that is the intent.

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Filed under Bullas, Mourvedre / Monastrell, Wine Tasting, Wine Tasting Notes, Wines from Spain

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February 14, 2014 · 10:00 PM

2009 Chateau Pindefleurs

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Chateau Pindefleurs

France, Bordeaux, Saint Emilion

Wine Tasting Note:

Right after pop, disjointed nose and palate of strong alcohol. Takes 30-60 mins. to blow-off. After a couple hours open, fruit forward nose of plum and black currants, with a bit of mint and the alcohol is still prominent for 13.5%. High tannins – typical of a young Bordeaux, but not as refined as the better wines from St. Emilion. Medium high acidity and a light texture. Very little fruit on the palate, mostly bitter chocolate from beginning to end. There is a bit of underlying minerality. This wine does not have a particularly balanced approach and very little complexity. It is crying for a steak to accompany it, but will not add to the flavor, just clear your palate between bites. Not unpleasant, but not enjoyable either.

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Filed under Bordeaux, French Wine, Wine Tasting, Wine Tasting Notes

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February 4, 2014 · 6:37 PM

2007 Carr Paredon Syrah

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Carr Paredon Syrah

California, Central Coast, Santa Barbara County, Santa Barbara

Wine Tasting Note:

The fruit originated from an estate vineyard south of Santa Barbara (city). One of the few ocean-facing vineyards in the area. Copious amount of fruit on the nose and palate for such a cool, foggy location. I will track future vintages… as the vines age this will become one of the better syrah producing sites on the Central Coast. – Fruit forward nose of thick plum, blackberry and eucalyptus. Fruit forward palate of plum, blackberry and milk chocolate. The mid-palate transitions to loads of sweet vanilla, with a medium-long finish of bitter chocolate. Medium-high acidity and high tannins. The tannins have the good grace to wait and present on the finish. Wonderful thick texture and mouth-feel. Missing some savory aspects of Northern Rhones, but all in all… a nice new world cool-climate syrah. Almost like a black-fruit zin… but more texture. This will improve with some time in the cellar. I enjoyed the wine today, but give it 3-4 more years for the fruit to subside and the tannins to soften and this should become a superior, balanced wine.

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Filed under Cool Climate Wine, Santa Barbara County, Syrah/Shiraz, U.S. Wines by Region, Wine Tasting, Wine Tasting Notes

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February 2, 2014 · 11:54 AM

Coravin Product Review

The Wifey purchased a Coravin as a gift for Christmas. Wow… gadget and wine, all in one. For those of you who are not sure of what this is, here is a photo:

coravin

Here is the link to the manufacturer’s website: http://www.coravin.com/.

Why Use a Coravin?

Well frankly, I was initially struggling with this idea and did not open the box right away. After a few days, I popped the box open to assemble it and make sure it worked properly. All good… assembles easily, few moving parts. Reminded me a little of those argon gas pumps they came out with several years ago to preserve open wine.

Gave it a try initially on an inexpensive bottle. Didn’t require instructions and very simple to use. The cork self-seals tight, right behind removing the needle. So, the question became: what situation would be right to break-out the device? You hard-core wine-o’s will appreciate my first official use…

New Year’s Eve party at our house. One of my wife’s friends was going on and on about how she hated merlot. Finally, I couldn’t handle it any longer and told her: she just hadn’t tried good merlot yet. Now, you have to understand, here in the USA, 75% of the merlot we produce is some of the worst plonk on the planet. It kills me to think of all the U.S. consumers that think this is what merlot should be (personal campaign of mine)… so, I pulled a 2001 Pride Mountain Merlot out of my cellar and dragged out my Coravin. I challenged her to try it. I served her up a 2 oz. pour of the Pride and rocked her world! Pow! Another merlot hater converted again! AND, I didn’t have to trash an entire $75 bottle of wine in the process!

Science Behind Coravin

Once you pierce the cork (can only be used on cork closures), the lever introduces argon gas under pressure. Then via a two-way valve of some sort, the pressure is maintained, while the wine is forced out of the hollow needle into the glass. Works pretty slick… So, only two potential drawbacks I can envision:

1. If the cork is too dry on an older bottle, either the seal may be lost due to loss of integrity of the cork, or the cork may not show enough resilience to self-seal upon removal. IMO, this possibility does not seem to be very worrisome.

2. My other concern is not serious, but rather more interesting. Once the device replaces the air in the capsule with argon gas, the wine is served and then the bottle is returned to the cellar. Without further oxygen to draw from, the typical wine aging process would have to be significantly slowed, if not stopped. Since argon is heavier than air, the wine may be sealed off from air for the balance of the life of the wine. How does wine age in such an environment? I don’t think there is any research on this??

Coravin Conclusion

A very cool device! If you would like to pour a glass while alone, knowing you will be unable to polish off a bottle… PERFECT! The balance of the bottle will be perfectly stored, for the next time you decide to draw a glass, or pop the bottle. I may start drinking more expensive wine, when alone – with no concern for wasting the bottle. If you have a $100 bottle of 20 year old Bordeaux and intend to pour a glass and put it back in the cellar, you may want to think twice. I have no idea how an argon environment will effect the continued natural aging process of high-quality wines in storage.

Science again solves a challenging problem facing our world, preventing the waste of good wine! Next up: reliable hangover relief!

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January 10, 2014 · 10:54 PM

2011 Dominio Del Plata Susana Balbo Signature Cabernet Sauvignon

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Dominio Del Plata Susana Balbo Signature Cabernet Sauvignon

Argentina, Mendoza

Wine Tasting Note:

The nose is very fruit driven… ripe plum and blackberry, sweet carmel and a slight floral note. The nose will fool you! The palate starts with a hint of blackberry and black currant and then full-on hits you with tar and charcoal. The mid-palate is full of sweet vanilla with a touch of black pepper and there is a medium-length finish of bitter dark chocolate. The alcohol is not very evident. The acidity is medium-high. The cab component is still young and tannic, but the malbec softens the wine – just short of silky. I am not sure what to make of this wine? It is not unpleasant, but there are so many conflicting flavors that do not necessarily compliment each other… This may not be enjoyable for some people, so read this note carefully before deciding to try. Aging may not improve this much. The value was good at $18/btl – providing a significant amount of complexity. So, the best evaluation might be to describe this wine as: “interesting”.

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January 2, 2014 · 9:22 PM

2008 Pamplin Family Winery Proprietary Red

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Pamplin Family Winery

Oregon, Willamette Valley, Dundee Hills

Wine Tasting Note:

Nose is hot, but after the alcohol clears, the glass is full of ripe plum and blackberry, with cassis, herbal mint and a faint floral tinge. The alcohol is more integrated on the palate. The texture is soft, silky and feels wonderful in the mouth. Medium-high tannins and bright acidity. Fruit forward in the mouth with plum, blackberry and vanilla migrating to a mid-palate of milk chocolate and a medium length bitter finish with herbal and earthy over-tones. Although this was purchased from a tasting room in Oregon, I was told the the fruit was sourced from Washington State… and you can tell. I could not find information about the blend, but this has to be merlot based and whatever they blend with provides additional structure and tannins. This could use another 3-5 years in the cellar and will continue to improve.

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Filed under Bordeaux/Meritage Blend, Dundee Hills, Willamette Valley, Wine Tasting

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December 23, 2013 · 4:55 PM

2006 Ramey Cabernet Sauvignon Calistoga

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Ramey Wine Cellars

California, Napa Valley, Calistoga

Wine Tasting Note:

2006 was an interesting vintage year that seemed to favor old-world style Napa producers. IMO, it was difficult to find valley floor producers with exceptional wines. Whereas, many of the mountain fruit producers (Spring, Howell, etc.) with a more subdued style (Ladera, Cain, etc.) released amazingly soft, nuanced cabernet sauvignon. This Ramey followed the line… After 30 min. decant, complex nose of blackberry, plum, cigar box and mint. This wine is black fruit forward with a mid-palate of vanilla and a medium short finish of bitter dark chocolate. The texture is a bit watery and the alcohol is not integrated well. Medium-high acidity with medium tannins. Rather disjointed and unbalanced. This is difficult to enjoy, without food. Try accompanying beef, or pasta with a rich tomato-based sauce. I don’t think this will improve with more time in the bottle. Drink now.

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December 19, 2013 · 4:20 PM

2010 Andrew Murray Syrah McGinley Vineyard

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Andrew Murray Vineyards

California, Santa Ynez Valley

Wine Tasting Note:

This is drinking beautifully right now. Just a great nose of blackberry, plum, chocolate and earth. The nose follows though to the palate, with the the fruit forward, the earth and some white pepper on the mid-palate and a medium length finish of rich dark chocolate. Medium acidity and medium-low tannins. The alcohol is nicely integrated. The texture is lighter and very, very soft, but not quite silky. This has just enough backbone to support the fruit forward approach, but is definitely not a wine to lay down. The drinking window would be now through maybe… another year, or two. The price-value ratio is good for a high quality, drink-now Syrah with some complexity. This is not for aging, or to accompany all but the richest foods. Which easily could have brought this down, but I am really enjoying its softness and fruit-forward character before I grab some supper.

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Filed under Santa Barbara County, Santa Ynez Valley, Syrah/Shiraz, Wine Tasting, Wine Tasting Notes

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