Tasting - "Peter Mertes Sweet Red Dornfelder"

5. Peter Mertes
a. Sweet Red
b. 2014
c, Rheinhessen
d. Germany
e. $6.95 (On sale from $12)

Lets finish the week up quickly here. It started off very well with a sweet smell. However there was a bit of a yeasty bread smell but those two ascents combine wonderfully to smell like a cake. It was almost warm because of its fresh baked bread smell. The taste was sort of like grape juice with a watery sweetness combined with a touch of tannins. The tannins made the sweetness more dry, almost like the sweetness of a blue berry. There was a slightly tart taste though, not the best but still very very nice.

What Others Say: I got lazy and just got the last winery review from a friend again: The trademark German red grape varietal Dornfelder has a lovely purity of soft red berry fruit. Integrated soft tannins combined with forward fruit flavors make for a perfectly balanced everyday sipping wine. Great with grilled red meat, sausage and chicken. Best served slightly chilled.

Tasting - "Castello Sonnino"

4. Castello Sonnino
a. Red Blend
b. 2010
c. Chianti
d. Italy
e. $8.95

Now, the oakyness from the previous wine quite possibly blew all the flavors out of this wine just because it was so strong. I love that the vintage cellar has free tasting but I think they should let me rinse the glass everytime before each wine. There was a berry smell in this wine that Brandy found to be on the sweeter side. The taste was dry and bitter, and a bit too mixed for me to pick out any indavidual flavors of the wine. I didn't catch it but Brandy noticed out tart the wine was.

What Others Say: Well there is no website here but my friend was able to get this review for me: A blend of Sangiovese, Canaiolo, Trebbiano and Malvasia del Chianti. Rich and modern, with a dark, saturated color and aromas of graham cracker and lemon rind. A juicy palate packed with plum and raspberry is carried by a creamy texture that’s rather toasty in terms of flavor. The finish is round, full and chocolaty

Tasting - "Bolla"

3. Bolla
a. Red Blend
b. 2013
c. Bardolino
d. Italy
e. $9.95

Smelling this wine was like shoving my head in the barrels they used to age it. There was an incredible smokiness to the wine. I didn't expect to like this next part but there was anice coffee spice to the scent that just drew me in. The taste was most unlike any other wine I had before. It was very earthy with a floral oaky taste. The spices came through, in the mid body, the most prominent being black pepper. There was aslight dryness aswel that acompannied the oak very well. I rather likd this wine. 

What Others Say: This review liked it as well. We agree on the smooth taste but I guess what I identified as spiced they identified as a mix of apple peel, licorice, raspberry and cola. They picked out the vanilla in the oakiness, but they seemed to find more fruit in the mix than I did. 

Tasting - "Tenuta le Velette"

2. Tentula La Valette
a. White Blend
b. 2011
c. Orvieto
d. Italy
e. $6.95

Another white wine for the day. This one was more crisp, however, and the cat pee was a little less present. As it opened up I smelled more perfumes and spices. The tartness from the last one may have lingered into the taste of this wine but it came across as sour. There was very little body and it was hard to pick out any indavidual flavors. It finished short and dry but it had a nice tangy taste for the mid body. Over all the wine had nice acidity and it probably needs the company of food to really make it shine.

What Others Say: Not gonna say it was easy trying to look for an online source for you. I cant find a lot of people talking about this wine in particular but if you ever find yourself in Italy, everyone loves this winery.

Tasting - "Aveleda Praia"

1. Aveleda Praia
a. White Blend
b. 2016
c. Vinho Verde
d. Portugal
e. $8.95

Lets start the week of with a nice white wine. I cant remember ever having a white blend so I was somewhat excited about this. There was a slight cat pee scent in the air, but the over all smell was a crisp fruity apple. The taste was far more tart than I though it would be that was the green apple taste. Light berries fought against the torrent of tartness accompanied by an old moldy taste. It was like an earthy or old bark taste; I've actually tasted that before. Brandy said it reminded her of unseasoned fish.

What Others Say: This wine review seemed to disagree with me saying the wine was fresh and delicate. They tasted far more fresh smooth tastes than Brandy or I. I did get the slight sprirtz they mentioned that came through in the mid body.

Winery Visit: Chateau Morisette

Welcome to Chateau Morisette, a fantastic winery just outside of Floyd in Virginia. For Brandy and I's 7.5 anniversary we decided to get a little fancy and enjoy a life a little bit more than usual. This beautiful Chateau nestled into the mountains of Virginia has a rich history and elegant wines made from the grapes of the South.

The Winery

There it is, the Chateau which is actually the secondary location to the original winery. It's the every so modest summer home to the Morisette family. The origional winery was started in 1970. Back then there were only two wines, a reisling and a red wine. William and Nancy Morrisette started selling those wines in 1977. Their son David is still in charge of the winery today making those two staples wines and a few more. Niagra, and Concord grapes are grown at this particular winery, but they also have vidal blanc, sauvignon blanc, and chardonnay are also grown and made at the Chateau. They also use Muscadine which is a classic southern grape.Recycled cedar was brought in was brought in from all over the country to build the chateau and despite its impressive size not a single tree was cut down to make it. The mountains arn't that to kind to all grapes so they still do ship in some grapes to make their wine but all of it is made at this Chateau. You thought I'd skip over that pretty lab from the first picture and almost all their glasses of wine. Well that's Hans, Davids dog, that's a bit of a mascot for the winery. Hans would actually lay down under the barrels of wine and drink the drops and become a bit inebriated. Hans sadly isnt around any more but David still keeps a lab around to carry on Hans' spirit.

Grape crusher (left) Fermentation Tanks (Right)

All the grapes that were made in the past were juiced the old fashioned way,but that day is long gone. Now all the grapes are crushed in a mechanical press 1000 lbs at a time. From their they move right inside to be fermented an I have a lovely shot of the several vessels they use. Most every grape will start the aging process in the large steel tanks there. Some wines, mainly the reds, will move into oak barrel after that for the last portion of aging to give it a nice flavor. They have two varieties of oak, French and American. French Oak is reserved for the more expensive wines because its a bit pricier and more flavorful. A Chardonnay will spend the last 18 months of its aging process in one of these barrels. The Vidal Blanc I found most interesting because its kept in that chilled container on the right. The low temperature slows the fermentation and will leave more residual sugar after the aging to give it a sweeter taste.

Another temperature controlled element to this winery was the liquitotes and the barrel room. The liquitotes are used to make ice wine which is wine made from grapes frozen on the vine. Chateau doesn't have the altitude to do this so the liquitotes are used to simulate the same effects. You can see one the big metal liquitotes in the lower part of this image. The rest of the barrel room has, yep you guessed it, barrels. The room is kept at a constant 65 degrees to help better age the chardonnay there. These chardonnays actually have of the skins in the barrels. That's not their only trick with skins thought. The Rose wines put through a special bleeding processes to give them that distinctive color, but the skins are removed for the aging process but I was told that barrels can give off a little color during the aging. It wasn't that to big of a winery for the amount of places I've seen this wine sold. It really was a great winery and to finish it up they showed us one of their most modernized toys. A bottling machine (shown below) which uses corks, no screw caps, and fills the blank space in the bottle with nitro oxide to replace the oxygen.This will ensure longevity of the wine. It's a far cry from the bottling machine they used to have which used to be done all by hand.

Their new bottling machine (left) and their old (right)

The Wine

They let us try 10 wines for the tasting so it would be easier if I listed the wines and then talked about them:

1. 2014 Chardonnay

2. 2015 Vin Gris

3. 2012 Chambourcin

4. 2012 Archival 1
5. The Black Dog
6. Our Dog BLue
7. Red Muscadine
8. White Muscadine
9. Sweet Mountain Apple
10. Cherry Wine
We asked as many questions as possible but they great lady there may have been pouring us a bit much so our information got a little spotty after a while. but I'll give you the high points. Wine 1 had a nice citrus and wildflower smell with an eggy finish. It had been aged in stainless steel and i think that made the crisp melon taste a little more scrisp. Wine two upped the fruit and brought on some more berry tones but was really strong of grass. most of these flavors carried to the taste. They bled the skins with this one which really brought out some crisp acidity to the wine. The third one was oak aged which brought on a more intense smell. Toasted sour dough is what came through the most but it came with black pepper, cherry and other fruits. It tasted more of berries than anything else but had the smokiness of the oak. Wine four started to get a bit more dark.It smelled of rose petals oak and had more alcohol than the previous ones. It tasted almost of coffee which was really fun. The fifth wine was the classic staple.This wine was briefly oak aged but has a simple flavor that would be good for beginners. Soft fruit was the only smell but the taste was nice and subtle berries. It was a bit dry but had a nice table wine quality to it. Our dog blue was the classic riesling they used to make. It had all the Riesling citrus tones with a bit of cat pee. It had a very sweet taste and also tasted of a great table wine but had a nice acidity that could go well with some food. The red Muscadine was pretty simple and sweet and fruity will pretty much some everything up about it. The white Muscadine was a bit complex but lighter. It smelled of pee with a crisper taste and a more sweet flavor. The sweet mountain apple was an interesting change on the classic grape wine. The fresh apples were very prominent in the taste. Most wines are only a tad refreshing but I could almsot drink this wine at all times of the day it was so refreshing. The cherry wine had a similar type of taste but it was more of a desert wine in its sweetness. It was not to sweet but not too sweet and a lovely wine to finish on.After all of this tasting I had a great time and we ended up bringing a bottle home. We ended up leaving with a bottle of white muscadine. All in all I think I'll be stopping at this chateau again when I visit Virginia.

Italian Wine Dinner

Here we are, just liked I talked about, making a three course wine meal at our beach house. As I may also have mentioned my father is trained chef so I thought why not go all out and cook some high end dishes. My mom always misses me so I thought I'd do something nice and make some of her favorite food for the night; Italian.

Italy: It's what's for Dinner

So per my mothers request we made some Linguine with Clams to start. My father was also able to make some amazing Chicken Francese. My brother is a fantastic cook as well and has actually been featured on the Rachel Ray show and he made us some killer Tiramisu. All together my sisters, my Fiance and I helped and made some great sides. My mom went out shopping for us three very nice wines. Castello D'Albola 2012 Chianti Classico was paired with the clams to start. A 2014 Igt Delle Venezie V.NO Pinot Grigio  Reserve was picked for the chicken. The great desert wine was a Castello del Poggio Rosato. Enough with the details lets get into the night.

Lets make some food and drink some wine

We got started by preparing all the indavidual ingredients for the food stuffs. So I got a nice picture of myself tearing the leaves of the parsley for the chicken I think. my sisters actually had a couple friends there shown on the side that came over to help and enjoy everything. My sister really like to get involved with the cooking because they were so excited to start tasting wine like their big brother. My sisters and their friends (shown right) got their cook on. Bianca has always liked pasta so she started helping out with that on the stove. Meanwhile Brandy, my Fiance, and I started to drink some wine and make garlic bread. Hannah Madison and Preston, Madison's boyfriend, got really interested in how to taste wine. We took out the Castello D'Albola and poured a few glasses.

Bianca (above), Hannah Brandy
and Madison  (below)

It was the first time they really tried to taste the flavors in the wine but they actually were able to help out. They were able to pick  out the floral and earthy tones (like dirt) on their own. I had to enlighten them on nice spices the wine brought to the table. I should have started with another bottle because this red turned out to be really dry and pungent. I quickly lost the attention of my sister leaving Brandy and I to continue the tasting. We found some nice dark fruit amongst the dry desert that was this wine coming through as a raspberry taste. Acidity was present which is indicative of an old world style. Enough tasting for now, we poured a full glass and returned to our garlic bread. Bernie, my brother, showed up and the party really started to get going and wine started flowing. My moms started to wash the clams and my dad started to put the chicken together. Brandy, being kind of small, may have started having a bit too much fun and took too many random pictures for me to sort through. Did find some good gems though.

Bet they were glad I left the
next day.

My mom and Dad fresh back from a get away in St. Lucia were working well together and didn't get too upset at us rambunctious kids. Around this time Brandy and I slipped away to try the white my mom got. The Pinot Grigio had a very soft faint smell. Slight bit of a fungus was on the finish but a fresh green apple shown through. The taste was a still a bit empty but had that fresh taste that comes with a crisp apple. Acidity waas was still present so I had hope that it would pair well with the chicken. Anyway, at this point things were happening and people were getting very excited about this meal. Even Madison's boyfriend Preston started preparing some food. Bernie started to finish up the tiramisu and put it in the cold to firm up. Below I have some nice pictures of all the fun we had that night.

Me (left) cutting up bread, Preston (middle ) cutting up berries, Bernie (right) making that Tiramisu

Dinner Time

Finally, the pairing is ready to happen. but first some pictures of the spread.

Dinner (Left) all one plate, Desert (middle) with that beautiful Rose, A VERY full glass of wine (right) for my mom

Things started to move much quicker for us at this point. First we went for the Linguine with clams and man was it awesome. There was a good sea food saltiness with just the right amount of Parmesan cheese. The linguine actually did a lot to cut the dryness of the Castello D'Albola  and brought out more of the fruit. The Parmesan on top made the pairing better because it smoothed out the taste and made it sweeter. I usually think of whites when it comes to pasta dishes but this red has changed my mind completely. Brandy had a glass of the pinot grigio on standby for us so we moved to the chicken pretty quick. The chicken had a softer breading with a nice texture and the lemons on top brought a good acidity to the dish. However, this lemon acidity combined forces with the wine and that acid attacked my pallet when I brought in the wine. Still, I was able to get more notes of citrus from the combination in the mid body.  We switched the wines and the foods but the tastes didn't go well at all together after that. I did notice a nice oaky flavor in the Castello D'Albola after switching up the foods. After tasting I really just tore into the dish and we devoured everything leaving no left overs. Needless to say we had to rest before the desert. I took the leisure time to taste the Rosato. It was interesting because instead of having straight fruit aromas it had a pungent alcohol smell. The taste was differently sweet due to it's maple syrup sweetness while still retaining a fizzy texture. After our tummies settled we distributed out that wonderful tiramisu. The desert itself had an excellent sweetness to it without being too much. The wine didnt add any new flavors to this but worked surprisingly well. The sponge in the tiramisu was nicely soaked with espresso flavors and the fizzy texture of the wine worked well with it. The bitterness of the espresso was dulled by the fruityness in the wine which really brought it all together. I had such a great night and I know I had to a lot to say about it because of it. Usually my family can be kinda roudy and tough to handle but on Italian night we really all played well together and had a memorable night. The best pairing for me was the Roels family and a Wine dinner.

Week 6-7 On the road

Hey there guys. So this week I'm going all over the place for spring break. I'll be up in Michagen looking for a town home and then I'll head to Wilmington NC for the beach and some sun. However, I wont be missing out on the wine scene, Ill hopefully be stopping by a winery or two and then getting my family in the game with a themed wine meal. Anywho lets get back to this week. I had five wines again and my fiance ended up buying the sweet wine again. They went as such:
1. Quintas Melgaço Blue2. Prime Brume3. Grand Cru4. Velvet Crush5. Doña Sol


All good but there was one that stood out and another I don't think I'll be visiting it again. Gonna be an exciting few weeks here so lets get to it.

Tasting - "Doña Sol"

5. Doña Sol
a. Shiraz, Petite Syrah and Symphony
b. California
c. USA
d. N/A
e. $6.95

I can see why they would serve this wine with dessert! I get a nice chocolate smell accompanied by light fruits, like raspberries and strawberries. Needless to say, I could not wait to taste the wine, so I got right into it. Most of the flavors came through in the mid-palette with almost no finish, apart from a lingering sweetness. The sweet, sugary taste was reminiscent of raspberries and blueberries. Despite containing a narrow range of flavors, the wine was not one dimensional, rather it had a nice full body. As far as the dessert goes, I would pair this with a sweet, yet plain, creamy dessert, such as vanilla ice cream or cheesecake. This would add a smooth texture to the wine that would round out the flavors a tad more and give the fruits a place to be pronounced. My fiancé loved this wine so much that she bought it!

What Others Say: Ok, hopefully this isn't becoming a thing for me but this is another winery review: Shiraz has a unique jammy fruit character that is well represented in the Sweet Red. Both on the nose and on the palate, jammy fruit, like strawberries, cherry pie and red licorice, entices the senses and pair well with cheeses and desserts.

Tasting - "Velvet Crush"

4. Velvet Crush
a. Red Blend
b. California
c. USA
d. 2012
e. $6.95 (On sale from $18)

There was a much bigger and full-bodied smell to this wine. I smelled hints of licorice and cherry along with other complex flavors. There was an overarching spiciness to the scent, like a red, cinnamon candy. Earthy tones dominated the floral taste with a smooth mouthfeel. Over time, the tastes built up, accentuated in the mid-palette and finish. Dry and fruity tones were accompanied by a eucalyptus, mint flavor. It almost felt like I had just brushed my teeth! Pairing options are limited because this wine had so much to say on its own. A soft cheese or a light fruit would cut the dryness and could possibly bring out more flavors to this wine.

What Others Say: Again no critic but a winery review: Velvety smooth texture just like its name. Soft tannins and lush dark fruit character. Cabernet Sauvignon and Petite Sirah bring backbone and character, while the Merlot balances out the blend for a soft, smooth texture.

Tasting - "Grand Cru"

3. Grand Cru
a. Pinot Noir
b. California
c. USA
d. 2013
e. $6.95

This was a powerfully scented wine. I got the sensation of smelling fire. It had a nice butterscotch scent, indicative of oak aging, with a hint of dark fruit. I did not like the fact that there was a pungent smell of alcohol. I could sense almost no residual sugar. The overall taste was an incredibly dry alcohol. These two flavors masked every other flavor all through the aftertaste. The only other flavor I did get was a woodiness, most likely from the aging process. I do not think I could pair this wine with anything because I would not want this wine in general.

What Others Say: I wasn't able to find a wine critic review but my friend was able to get this winery review for me: This ruby-colored wine has aromas of raspberry, cherry and a hint of vanilla. Flavors of cherry and plum lead to a soft velvety finish. This wine can be enjoyed by itself. It is also an excellent accompaniment with Brie, goat cheese and smoked salmon. Lamb shanks and pork tenderloin are a favorite main dishes to pair with this win

Tasting -"Prime Brume"

2. Prime Brume
a. Garganega
b. Soave
c. Italy
d. 2014
e. $6.95 (On sale from $11)

I'm used to wines with a floral and tropical scent attacking my senses, but this wine had those elements in a softer tone. At the end the smell, I could sense the tannins, which is probably what gives the wine its greenish color. We let this wine open a little more, giving it a scent of dry smokiness. The initial taste is salty and sweet like olives or soy sauce. After developing on the mid-palette, it tasted bitter and citrusy. The wine was complex and full-bodied, so I cannot think of a meal to pair it with. However, the taste of olives makes me want to try this wine with Parmesan cheese and sardines. I say this because my father would pair these food items together, and I feel like these are foods that would go well together.

What Others Say: This review had a more in depth analyses of the notes I picked up. They were able to detect apple and pear in the fruity notes and the specific types of flowers in the floral scent. They also picked up on the saltiness I found and attributed it to the volcanic soil the grapes are planted in

Tasting - "Quintas Melgaço Blue"

1. Quintas Melgaço Blue
a. Vinho Verde
b. Vinho Verde
c. Portugal
d. 2013
e. $5.95 (On sale from $10)

This wine was very thin, not having much structure to it. The overall scent was sulfurous, almost like cat pee, with a hint of lemon peel. When tasting it, the lemon peel really came through, leaving an aftertaste of tart citrus. A great level of acidity was present, and there were some spices that I could not quite identify. Because of the lemon and acidity, I would pair this wine with a nice white fish. With there being a lack of body, I would prefer a fattier fish, such as a flounder or turbot.

What Others Say: The Vintage cellar had a great review on this wine: "Refreshingly crisp white wine from Portugal--Vinho Verde is soft, light and refreshing, and is an uncompromising and ideal wine for everyday pleasure. Its bright color and pineapple aromas are followed by citrus notes. The palate is clean and fresh. Vinho Verde is an excellent accompaniment to fish and shell fish, white meats and salads."

Tasting - "Crane Lake White Zinfandel"

5. Crane Lake White Zinfandel

a. Variety: White Zinfandel

b. Region: California

c. Country: USA

d. Year: 2013

e. Price: $5.95

This wine is the wine that's comfortably resting in my home right now. It began with a nice floral fruity smell. It was more like a soda than a wine at this point with a tropical fruit flavor. Chris was able to identify the flower as a violet with some woody tones. Brandy smelled some honey in the wine as well. The taste was fruity. Overwhelmingly apple juice flavors but with no parching tones. The honey came through in the taste but it was thicker, like a molasses finish. The wine was warm and lifting and worked well alone and doesn't need pairing. I loved how the usual woody smoothness of the zinfandel paired with the light fruitiness. I expected it to be refreshing but it was more comforting . It worked well warm and reminded me of a cup of warm hot chocolate.

What Others Say: This wine had many fruity notes which this tasting resonated with. I caught more of the oaky flavors but they speak more to its balanced crispness. This is made apparent through the apple and berry flavors.

Tasting - "Wina Galana Allcante Bouchet"

4. Wina Galana Allcante Bouchet

a. Variety: Alicante Bouchet

b. Region: Spain

c. Country: Spain

d. Year: 2013

e. Price: $9.95 (on sale from $15)

The more I drink wine the more I find the odd ball tastes in it. This was the first wine where I was able to clearly make out vegetables. Black pepper and celery came through on the cent more than I ever have smelled before. There was also a hint of dried fruit, possibly raisin. The black pepper comes through much more in the taste with some other peppery spices. I tasted a possible hint of soy sauce lingering in the finish of the wine. It was very parching and grippy. The tatse stayed with you for quiet some time. Never had a wine with this type of flavor profile. Cheese would probably pair well with this wine, probably a goat cheese or a smooth brie would cut the parching mouth feel.

What Others Say: This is a nice review given by the vintage cellar. "From the rare Alicante Bouchet, one of the few grapes in the world with red flesh  this wine has a plush texture carring flavors of brandied cherry and chocolate ganache in this round red. Light tannins and gentle acidity impart a lovely, balanced structure."

Tasting - "Tonnino Syrah"

3. Tonnino Syrah

a. Variety: Syrah

b. Region: Sicily

c. Country: Italy

d. Year: 2013

e. Price: $7.95

I've said before that I like whisky. I've been drinking more of it for longer too so I'm more in tuned with those flavors. The butter or butterscotch flavors that came across in the smell. There was also a subtle hint of vanilla that I have grown to associate with oak barrel aging. The taste had floral notes though, which is typical of wine but got lost in the smell. Dryness came though and what I'd described as half bodied flavor in that the flavors seemed watered down. On the second taste after the wine opened up a little I could taste the walnutty oak taste. It adds a great smoothness to the wine. I enjoy whisky when I relax so I think this is where the wine belongs. The lack of acidity wouldn't pair well with lighter fair. You'd need a stronger seasoned meal to accompany it, but it still would be best on its own.

What Others Say: I was able to get this review about the wine from a friend of mine. This winery says: "Aromas of violet and blackcurrant enriched by hints of licorice and black pepper. In the mouth it is full, round, slightly tannic with a spicy note on the finish"

Tasting - "Riebeek Cellars Viognier"

2. Riebeek Cellars Viognier

a. Variety: Viognier

b. Region: Swartland

c. Country: South Africa

d. Year: 2015

e. Price: $7.95

I can say right off the bat that I didn't find much behind this wine. There was a complex fruity smell at the start. It was a mix but peaches and apples came through. This added a certain freshness to the wine. It probably would have been better colder and the heat probably broke up some of the fruity smells in the wine. The taste was like eating a mouthful of rose petals. I could taste the tannins of the vine coming through with a sort of earthy taste along with it. The wine had an over arching dryness that I feel added to how refreshing it was.

What Others Say: This note from the winery talks about how the wine is dry yet fruity. I could taste this in the wine. They talk about the tropical fruits in the wine, however I thought it was more of a dry citrus aligned with the apple. They also talk about the flavors of wood, there was certainly much about this wine I missed.

Tasting - "Dom Michel Thomas Pinot Noir"

1. Dom Michel Thomas Pinot Noir

a. Variety: Pinot Noir Sancerre Rose

b. Region: Loire

c. Country: France

d. Year: 2013

e. Price: $8.95

I had never seen a wine like this before nor tasted one. The beautiful light red color was complimented by an eggy scent. This wasn't the usual eggy stench that turns your head away it was muddled and smelled more of a yummy cooked egg. Some tropical fruits were also coming through but the smell was over all underwhelming. It hit the mouth with what I thought was a tingly numbing mouth feel. However, both Brandy and our new friend Chris thought it was more of a puckering feel. The taste had more of the tropical fruit hinted at in the smell. The pineapple came through really well complimented by the sweet acidity of the wine. I had no food with me but the acidity hinted at its capability to be paired with food. Perhaps some shell fish or other sea food would pair well with the rose.

What Others Say: This wine importer had much to say about this wines light fruit and citrus flavors. They specify the fruits as strawberry and orange. They also attest to how well the wine plays together. The finish has lemon and orange zest according to the critique.

Week 5 - Its Back

Apologetically I missed last week, I went to the tasting and had some great wine but forgot to tell everyone about it. So this week I got back on the horse and even roped a new friend into coming to the tastings with my fiance, Brandy, and I. We had some fun and even ended up taking one of the wines home with us. This wine line up was:
1. Dom Michel Thomas Pinot Noir
2. Riebeek Cellars Viognier
3. Tonino Syrah
4. Wina Galana Allcante Bouchet
5. Crane Lake White Zinfandel
I was just coming off a week full of Pinot Noir at home so the first one was a nice start but the finale was awesome. As I've said before, I love Zinfandel, which made the last wine of the day very exciting.

Valentines Day French Dinner

My Fiance and I on our 89th Monthaversary (7 years 5 months)

On the 13th of every month my Fiance (Brandy) and I have celebrated our monthaversary and the one in February is special because it's the day before valentines day. Since I've been exploring the wine world I decided to class it up this year and make a french meal with an appetizer, a meal, and a dessert. Every little bit of this meal is either from France or french made so Lets get into it.

Dish 1 (Appitizer): Brie en Croute with a Beaumes de Venise

The Brie I used in the Brie en Croute was called "Brie de Nagis" straight from France itself and i used a strawberry jelly inside of the pastry dough. This is a very nice meal that's real easy and really amazing. I chose to pair it with the Beaumes de Venise because the other two dishes were better paired without it in my opinion. I chose this wine because I became very interested Chateauneuf du Pape about a week back and was told this was a cheaper alternative that tasted much the same. The following pictures shows everything involved.

The Preperation of dish 1 with pastry sheet, cheese and jelly (left and middle) and the finished product with wine (right)

I wish I had gotten a good picture of the dish when we cut into it but the brie was smooth and warm on the inside. The jelly added a great sweet hind to the thick brie. Best of all was what happened when we combined it with the wine. The Beaumes de Venise bottle was a 2008 from the Rhone Vally of France. It had a beautiful deep red color. on its own it smelled stronly of fruit with a slight hint of yeasty alcohol. Dark fruits and berries came though on the taste and what could have been a dark cherry taste as well. It was a plethora of flavors that prickled and tingled the mouth with a touch of dryness. When combined with the smooth and sweet Brie en Croute I nearly lost my mind. That pricklyness when away and the wine was smoothed out with the Brie. The jelly did a lot to bring out more of the fruity and berry flavors of the wine. I got more strawberries, raspberries and a certain creaminess from the wine. Such an amazing start to the meal.

Dish 2 (Main Course): Boeuf Beourguignon with a Pinot Noir

If you have a slow cooker you need to try this recipe. The only thing I may have done differently is tht I reduced the wine down into a thick sauce with flour before adding it to the slow cooker. The reason I paired it with Pinot Noir is because, yep you guessed it, the wine reduction was made of the same wine. Why wouldn't they go together? I also had whole small potatoes instead of diced bigs one. it was slow cooked so well that I could have cut it if I just looked at it a certain way. Here is the next meal.

The Whole mixture in my little slow cooker (left) the finished dish (middle) The wine reduction sauce and Brandy (right)

The Wine I chose to pair it with was "Le Charmel" Pinot Noir from the South of France. This 2013 bottle of wine has a nice light red color with a bit of lightness. It has a very pungent smell with a lot of complexities. Citrus rind was dominating the smells after the wine opened up a bit. Tasting it felt like a prickly water reminiscent of tonic. It tasted of mainly dried dark fruits like apricots but had many great aspects to it. The dish smelled much the same, a mix of things, but blended together into perfection. Because the steak in it was so tender the wine was able to saturate it and mix with the juices. The mixture didnt do much to hid any of the prickly sensations from the wine but it did bring out a more citrus lemon flavor. The wine lost its lasting effect on the mouth when combined with the meal and the dryness was gone. These sensations were replaced with a smooth fruitiness that was muddled when the wine was alone. A great continuation of the meal.

Dish 3 (Dessert): Chocolate Mousse and Strawberries with a Chenin Blanc

Now, I had just had a great Riesling at the tasting and when we asked the attedant at kroger she directed us to a nice french bottle of wine. I can't read french at all, the only other language I know is java script, so it wasn't until we tasted it that we discovered it wasn't right and was a Chenin Blanc. The mousse was good and the Chenin Blanc was good but it was not our favorite wine nor the one we wanted. At any rate I was on  budget so we went with what we got.

The chocolate mousse and wine (left) Brandy and I celebrating (right)

We took a break from eating and just had the wine first. It is a 2012 Rue de Perle from Vouvray in France. The wine had a nice light golden color, but smelled of anchovies (oily and salty). It had a bit of a lactic smell like you were smelling yogurt. The taste was fruity and berry but the rind was coming through a lot which added a lot of numbing dryness. There was still a caramel sweetness left on the tongue that I later identified as soy sauce. The mouse did a lot to cut the bitterness of the rind in the taste. It paired better with the chocolate strawberries then the rich mousse though. The taste was more refreshing but the wine saturated the mousse and while it tasted better it seemed to muddle the flavors in the mousse. Not the best ending but we did put the wine aside and finish with just the chocolate mousse.

All in all the meal was fantastic and memorable. Before this class I never would have though to try several wines with several dishes or know what types of wines to get with them. My favorite over all was the Brie en Croute with the Beaumes de Venise. Neadless to say I have saved tat bottle for only special occasions. I will try a better pairing for the dessert next time but it was still really good. I liked french wine and food but next time I'm going to go with something that has robust flavors instead of complex ones. 

Tasting - "Peter Mertes Platnium Riesling"

5. Peter Mertes Platnium Riesling

a. Variety: Riesling

b. Region: Germany

c. Country: Germany

d. Year: 2014

e. Price: $9.95 (on sale from $18)

Rieslings are absolutely growing on me, I would have gotten this one if it was cheaper (and slightly smaller). It had a nice crisp floral smell to it, much like a nice backyard garden with fresh grass. The legs were clumped together and slow moving. The taste was very refreshing and I would have drank the bottle if they'd let me. Citrus melon came through the most but other hints of tropical fruits were there. Each fruit came out well with no bite of the rind. There was no lingering taste so it left you satisfied more than it left you wanting more. 

What Others Say: Again couldn't find a great site but I was able to get these notes - bodied slightly sweet white wine; medium pale slightly greenish yellow. Inviting fresh white peach aroma and flavors. Easy to drink and not complicated, but what's there is very pleasant, and flavors develop in the glass

Tasting - "Crane Lake Petite Sirah"

4. Crane Lake Petite Sirah

a. Variety: Sirah

b. Region: Lodi, California

c. Country: USA

d. Year: 2013

e. Price: $5.95

This Sirah had an immediat yeasty smell that over powered the senses when it was poured. As it opened up I could smell something musty, like mold. There was a slight freshness about this though in that it reminded me of an old house that you know so well and feel comfortable in. It had a deep and dark red color to it with fast moving thin legs. Tasting when much smoother than smelling. There was a smooth woody taste with an overtone of dried fruit, perhaps peaches or raisins. It had a slight walnut taste as well that replaced the woody taste after the first few sips. Id have this with a meat dish. A juicy red meat would hide that alcohol and the juices would be wonderful with the nutty flavor. 

What Others Say: This review mentions the overwhelming flavors of this sirah. It mentions the blackberry fruity tastes and the spices that come along with it. They also say - "it fills your mouth with jammy fruit balanced by velvety soft tannins. Perfect for your next big party"

Tasting - "El Cortijillo Tempranillo"

3. El Cortijillo Tempranillo

a. Variety: Tempranillo

b. Region: La Mancha

c. Country: Spain

d. Year:2014

e. Price: $5.95 (on sale from $9)

I've never had a Temperanillo before and I have ever smelled anything like it (or at least that I can recall). Light red colors filled the glass and the Legs clumped together and moved slower than I had seen before. I found a bit of black pepper in the smell this time which mixed surprisingly well with the hints of berry. The taste was very dry and had an overwhelmingly numbing mouth feel. Oakyness was coming through with black berry and raspberry tones. I wish I could underline the dryness of this wine because it was so dry.

What Others Say:  This review notes the same fruits in the taste That I found with the addition of sandalwood and Indian Spices. They also say this about the taste: It's medium bodied and very juicy with tangy ripe blackberry and sour cherry flavors at the fore and notions of crushed tobacco, fresh herb, white pepper and bitter chocolate adding interest.  Vigorous, extroverted, and fresh, the sweet fruit flavors pump on deep into the juicy cherry/plum/berry finish where fine tannin's give support and mouthwatering acids a happy lift.  Refreshingly fun with a chill and ready to delight with a wide range of foods.

Tasting - "Les Clos Francs Vouvray"

2. Les Clos Francs Vouvray

a. Variety: Chenin Blanc

b. Region:Loire Valley

c. Country: France

d. Year: 2013

e. Price: $7.95

This wine had a nice golden color almost like apple juice. I started to try my hand at looking at the legs and the didn't clump together but ran fast and long down the side of the glass. The smell was fresh but subtle so I had a hard time identifying things. It had a tart and sour smell with a small hint of mint in it which made it pleasant to smell. The taste had a mellow citrus flavor with no bitter tinge. It reminded me of spring when I'd drink a glass of cool lemonade in the sun. There was a bite at the end that was reminiscent of soy sauce. 

What Others Say: This review speaks to the refreshing fruity flavors in the wine. They talk about the mineral qualities which is what I think was that slight bite at the end. They also talk about the half dryness of the wine that enhances the vigor and the fruity elements. 

Tasting - "La Lejania Chardonnay"

1. La Lejania Chardonnay

a. Variety:Chardonnay

b. Region: Central Valley

c. Country: Chili

d. Year: 2015

e. Price: $6.95

This Chardonnay was over quick. It had a fleeting smell and taste that was a tad underwhelming. There is a nice citrus and tropical fruit aroma you get from it and that grows as it opens up a bit. The smell didn't linger. The taste was also this way with a thin and wet mouth feel. It had a tart fruity taste and a slight bite. The bite reminded me of the rind of an orange which I uses to be fond of eating. Because of this subtle fruitiness I think it would pair well with sea food. Its light and brisk so it wouldn't battle the flavors but just sweet enough that it could take the fishiness from the food.

What Others Think: I couldn't find a great website for this but I was able to get the following notes from a winery. A refined suave style with rich array and white fruit and creme flavors, featuring a plush texture. Ripe citrus and pear notes fill the smooth finish.

Week Three - The Lovely Week of WIne

So this week I had a lot more fun with the Wine. After getting some interesting notes from the attendants at the vintage cellar I was turned onto a wine called "Chateauneuf Du Pape" which is an interesting wine from France. Sadly its very expensive but I was turned onto a close second and France became the theme of the week. Very good because this week had valentines day and I ended up making a french meal out of it. Any way th 5 different wines I sampled this week were:

1. La Lejania Chardonnay

2. Les CLos Francs Vouvray

3. El Cortijillo Tempranillo

4. Crane Lake Petite Sirah

5. Peter Merte Platinum Riesling 

All good wines But there were a lot from Europe this time which is probably what inspired the french week end. Lets get down to how it went and the great meal I ended up having.

Tasting - "Yellow Tail Red Moscato"

5. Yellow Tail Red Moscato

a. Variety: Red Moscato Bubbles non vintage

b. Region: Australia

c. Country: Australia

d. Year: 2012

e. Price: $5.95 (On sale from $10)  

This was my fiances favorite wine and with good reason. Just like the moscato from last week this one had a very floral and fruity scent. This time, however, it was a much stringer scent. The pink moscato was like smelling a flower where you have to breath deep. Smelling the red moscato was like smelling an indoor garden where the smell is strong in the air. The taste could have been better done though. Bubbly wine isnt a favorite of mine because I get the bubbles more than the flavor. However I could still taste the refreshing fruity flavors. I used to eat this fruit called a pluot a lot which is a mix of plum and apricot. The red moscato shared the same color and refreshing taste as this fruit. This I can see having with some ice cream or another less refined desert you'd order your younger sister. Not to downplay the refreshing crisp taste the wine had but it didn't have much flavor in it. Still I liked the a lot and would drink it again.

What Others Say: The man on this website also enjoyed it. He highlights the tropical and berry fruitiness of the wine. He claims it has a medium finish but lists several interesting flavors which is a compliment to the complexity and refreshing quality of the wine. He suggests pairing the wine with chocolate chip cheese cake and blueberries. No argument there, this would be awesome with some cheesecake. 

Tasting - "Beringer Smooth Red Blend"

4. Beringer Smooth Red Blend

a. Variety: Red Blend

b. Region: California

c. Country: USA

d. Year: 2012

e. Price: $5.95 

If these wines would have been invited to a social gathering the other four would wear polos and this one would wear a blazer. It looked better and was more composed than the others in that it had a point to its taste.  It had a mixed smell to it, probably because its a blend of reds. Having a mix of flavors does make it harder to identify the different smells in it though. The overall scent was tart and fruity, dark red fruits to be more precise. The taste was more on point than the smell. There wasn't a mix of flavors it all came together to taste like a dark red fruit like a dried peach or rasberry. There was pungent nuttiness to the smell that didn't carry over to the taste but the smell and the taste did linger in my senses for a while. Because this wine is so tactful and professional I got the sense that it wouldn't be paired well with a food but act as more of  pallet cleanser or a social wine that you drink on on its own.

What Others Say: This short review remarks about the balance this wine has to make it smooth. They also pointed out the raspberry and blackberry flavors that linger in the aftertaste. They also say that there is a touch of vanilla and other subtle spices in the wine itself.

Tasting - "Yellow Tail Cabernet/Merlot"

3. Yellow Tail Cabernet - Merlot

a. Variety: Cabernet - Merlot

b. Region: Australia

c. Country: Australia

d. Year: 2014

e. Price: $4.95 (On sale from $13) 

I get scared of reds because I think they will be tart with overwhelming dark fruity flavors that will leave my mouth very dry. This is not one of those reds. It smelled very strongly of fruit, almost like a jam or jelly, and didn't have the same sharpness I associate with reds. The taste was also a bit different from the normal red experience. It was very fruity, almost light, had a full bodied flavor and tart tinge at the end. The tartness wasn't like a mean slap but more like a playful pinch. The second go I had at it revealed a bit of nutty or oak smell and taste. The smell almost reminded me of collard greens or some other strong green vegetable. id have it with a nice southern meal. As I mentioned I did bring this home to enjoy and opened it up on stir fryday. Not the best move because the overwhelming sweetness of the teriyaki chicken muddles the fruitiness of the. When I had a piece of chicken on it own with a sip of wine it went over much better. Next time ill get some fried chicken for it.

What Others Say: This site mentioned the fruitiness of the wine but also mentions that it has a chocolaty flavor with the ripe red fruits. They go on to mention that this wine is a combination of the sweetness and spices of Australia. 

P.S. I documented the stir fry recipe and instructions by the request of some friends. If anyone makes a comment about it I'll make another post on how to do it, it's cheap and easy and everyone who has tried it lived it.

Tasting - "Be. Bright Pinot Grigio"

2. Be. Bright Pinot Grigio

a. Variety: Pinot Grigio

b. Region:California

c. Country: USA

d. Year: 2013

e. Price: $5.95 (On sale from $10) 

I think the Pinot Grigio is becoming one of my more favorite wines because of how much I was able to enjoy this one. The smell was quite strong with a lot of rubbery and earthy tones. It did have a sweet tinge to it though, which kept it interesting. The taste was deep and complex but was able to keep a nice smoothness about it. It had hints of citrus and melon in it. The citrus made it sweet while the melon was able to cut it just enough to keep it smooth. Looking back I should have gotten this wine as well because it was complex, full bodied, sweet, and on sale. Everyone looked at me funny when I dubbed this a lunch wine. I called it that because I could see myself in the sun eating a nice turkey sandwich for lunch with this on the side. I think white meat and fresh vegetables would go well with it but it wouldn't be complete without some bread to soak up the flavor. I think Ill get this when I go back.

What Others Say: I liked this review because he talked a lot about the experience of the wine. He noted the bright citrus flavors and said it had a crisp fresh finish. He was pairing it with a risotto and while he was tasting he found hints of pear and peach. Its a long talk and I wont do it justice but he seemed to have the same feeling as I did. Its a light wine that is very refreshing and carefree.

Tasting - "Dynamite Sauvignon Blanc"

1. Dynamite Sauvignon Blanc
a. Variety: Sauvignon Blanc
b. Region: Lake County, California
c. Country: USA
d. Year: 2012
e. Price: $5.95 (On sale from $13)  

This Sauvignon Blanc is reminiscent of the Blanc from Last week. It had a sulfurous smell that I could identify as cat pee just like last week. However, this time it was much stronger and more pungent. In fact I don't think I would have gone any further with it had I not remembered that the wine I had last week was sweet. This Sauvignon Blanc followed suite with a sweet taste. The strongest tastes were the tart and sour ones though. All the flavors lingered in my mouth for much longer this time. Probably because I was a bit dehydrated. I have learned to identify the sweet and sour taste with the sour apple jolly rancher because of the sweet tartness you get with a refreshing hint of apple. I'd pair it with some pasta and Parmesan cheese. No meat sauce because I think the seasoned meat would fight it out with the wine flavors. The subtle bite of the Parmesan on the pasta would cut the sour taste of the wine and the sweetness would be the lingering taste. I wouldn't have it on its own again but I'd like it with a nice pairing.

What Others Say: Well apparently I got it all wrong. This website has a note from the winery commenting on its overwhelming fruitiness. They also speak to its complexity and sweet tones. They suggest having it with mussels and herbs such as garlic, parsley, and thyme. Very counter intuitive to what I thought, but A strong herbal food may mas the tartness of the wine. It is marine inspired so seafood could go very well.