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.

Week Two - The Return of the Wines

So week one was good and after taking some lessons and reading a bit I've learned more than I ever had. Week two went well and I can totally tell the difference in my skill based on how much more I was able to define the tastes of the wine. Sounds like a big deal but I can tell there is still a lot more that I am missing. So for this week we had another line up of 5 great wines.
1. Dynamite Sauvignon BLanc
2. Be. Bright Pinot Grigio
3. Yellow Tail Cabernet/Merlot
4. Beringer Smooth Red Blend
5. Yellow Tail Red Moscato (Bubbles)
The wines this week made a better impression on my fiance and I. We actually ended up getting the two yellow tail wines for our own purposes. I got the chance to cook something with the Cabernet/Merlot so I'll let you know about that.