Taking the first step out of the World of Whites Wines and into the Reds!

By in Tastings, Wine Chatter and Blather

 

Right out of the gate…There are some red varietals that over-all tend to be a little more easy going and have a smaller amount tannin (that dry mouth grip sensation). Rose’s are away to pit your toe in the water. If you want to try the sparkling wine route try a Italian Lambrusco or Brachetto d’Acqui; they are very tasty. But the point I would like to make here is…to really begin to try red wines; It’s good to just grab the reds by the horns. Try some of these wines with your favorite foods as well.

I recommend wines that drink well with a lighter bodied with softer tannins at a slight chill in temperature. The softer tannins are key, I think because while white wines don’t really have too much of that ‘tannins matter’ to contend with.

Many reds show better at a slightly cool temperature. So try these cool perky reds and serve
at 60°F: Beaujolais(Gamay), and Italian Barbera and even the Pinot Noir and its fresh fruit feel.
If you are looking for something a little richer in character try a Malbec.

Hence, entry level reds need to be very light, fruity, quaffable and have little or no tannin. The above-mentioned are the varietals comes to mind when taking the step out of the realm of whites wines

As we get a little courage…Grenache can be surprisingly fresh and juicy as well; is a juicy, boisterous wine with strawberry and raspberry notes. Interesting wines like Blaufränkisch from Austria and are light to medium bodied pretty, floral; also Sicily’s Nero d’ Avola and Frappato  light bodied wines with a distinctive grapey aroma that reminds of Sangiovese.

That’s just a beginning. But it’s a start; and maybe that will be the gateway to a explore a new world…for wine appreciation.

Guess what?!? Bourgueil(of Loire, France) produces really great reds! … Really!!!

By in French Wine

In my eternal quest to find good matches for steak…I thought about Cabernet Franc and picked out a very cool wine. It is from Bourgueil. I’ve written about the Loire in the past…Great wines!

The appellation for this red wine from Bourgueil (and it has six neighboring communes) is in the central Loire Valley wine region of France. It’s a part of the Touraine district but Bourgueil is totally different from its neighbors and is with Chinon, on the further side of the Loire river.

Guess what?!? Bourgueil produces great reds! Really! And a lot of Loire appellations don’t make reds at all) and Rose’s much less. Their wines are crisp, refreshing acidity and have noticeable spiced-fruit flavors.

Well this Bourgueil has notes of black currant and anise; think raspberries and pencil shavings together. It’s tannic and lively…It has a clean feel and a good backbone, . It’s Cabernet Franc and a small percentage of Cabernet Sauvignon. So you know… the wine from Bourgueil is a lot more complex than Beaujolais with that spice and ripe berry fruit.

Try one today of these with a grilled steak! I just had a 2011 Catherine et Pierre Breton Bourgueil Avis de Vin Fort, from Loire, France (a Kermit Lynch wine) with a BBQ steak with black pepper and Montreal seasonings. Great pairing for the summer. There’s a place called Chelsea’s Wine Vault in NY. Very cool wines…

While we are at it..Also, check out the Region of Saumur for red wines and some rose’ wine in the Loire made primarily from Cabernet Franc.

I have had Reserve des Vignerons Saumur Champigny, 2012.  It has Black Currant notes, Raspberry, Plums Medium-bodied. It has chalky, ashy spine and a stalky thorn bush aroma. Fresh! It stands up to the red or gamey meats well. I have a bottle or two of that; I am going to pull another one out of the cellar real soon.

Reach out for some Chinon wine as well. Ask about it at your local wine shop Good stuff! Well priced!

A Wine in Pennsylvania gets attention!

By in 2012 Top Wines, Pennsylvania Wines, Wine Chatter and Blather

A good friend of mine brought me a wine that got my attention that I enjoyed.
In Pennsylvania through their Wine Society there are a few wines that are getting noticed through competitions but special note goes to the Vynecrest’s 2012 vintage of Lemberger which won Wine Excellence XII, an annual competition that’s organized and judged by the Pennsylvania Wine Society.
The key in this competition is only wines made from at least 75 percent Pennsylvania varietals (and Chambourcin which is a grape whose juice is pink or red rather than clear; is a deep-colored and aromatic wine. It can be made into a dry style or fruit forward style)… are allowed to enter.
The wine also contains a good dose of Cabernet Franc.
Seek it out.

My List of 25 white wines, all bargains that you can find on the shelves right now! A Special Report by Ralph Del Rio, Wine Correspondent

By in 2014 Top Wines

By Ralph Del Rio, Wine Correspondent

In the summer time a lot of us think about good white wines; Good values and what to drink that won’t break the pocketbook. A friend of mine asked me the other day and said; ‘Can you just tell me what to buy? Just give me a list; I don’t want to spend more than $15’…


Well, what really has merit?

What’s the usefulness of creating this type of list?

…especially when price is a significant factor

…and real accessibility(Can you find the darn wine!?!) 

…and really nice and acceptable quality is a factor?


Here are 25 white wines, with some comments, all bargains that you can find on the shelves right now. Drink these over the next year or so. These guys put out quality wines year in and year out (so I am not listing the vintage). These wines emanate from some of the world’s top wineries. So without further ado…



La Vielle Ferme – Cotes de Luberon – A cool, fresh, crisp and peachy wine


Marques de Caceres White Rioja – Stainless steel fermented yields a bright and vibrant saline hinted, great seafood pairing


Indaba –Chenin Blanc – South Africa –lemon lime and herbaceous, ripe apples; it’s the ripe apples that’s the fun part.


Hogue Riesling – A citrusy peach affair, off dry – it’s a nice pairing with shellfish, Oysters. Pickled Ceviche; try with a Mustard based sauce!


Yalumba – The Y Series Viognier – Limeade and Lychee fruit and apricot. Lush, tropical, exotic…Substitute this one for a Chardonnay some time.


Santa Rita Sauvignon Blanc – lemon grass and grapefruit with some tropical fruit flavors…


A to Z – Pinot Gris – the explodes with apples and lime, wet stones very bright, will go with just about anything really; hot wings, pork, seafood.


Acrobat Pinot Gris – a King Estate offshoot which is great, Quince fruit, nutty characteristics apples , try with clams, lemony chicken, roasted veggies and even a Cuban Sandwich, Dim Sum!


Columbia Winery Cellar Master Riesling – It’s peachy and bright with some tangy sweet acidity – it pairs well with Indian and Thai curries and complex Cuban stews.


Little James Basket Press – Vid de Pays d’ Oc – it’s a blend of Viognier and Sauvignon Blanc . From the St. Cosmo wine folk. It’s zesty, floral aromas with some stewed fruits, delicious, try with grilled veggies or risotto and mushrooms


Mulderbosch – Chenin Blanc – a peppy wine with fresh green apples acidity and some sweet fruit palate – a good one! Try it with a mild cheese.

Edna Valley Vineyard Paragon Chardonnay- pears, ripe apples, brown spices like cinnamon. Try it heavy cream foods, lively foods,
roasted fish and trout; fettuccini alfredo and shrimp 

Pacific Rim – Gewürztraminer- melons and fragrant, tangerines and Lychee fruit…pairs well with oven roasted chicken, indian food and the blues like gorgonzola

Bodegas Naia Las Brisas – Rueda Spain -It’s a great straight forward wine with hints of melons, honeydew, yellow apples it’s alive with citrus too.

Loosin Bros – Reisling – a delicious wine that is balanced and hints of peach and pears and apples it can pair with any grilled seafood dish

Cave de Lugny Macon – Les Charmes – Burgundy France- Fresh, apples, clean wine that is lemony, zesty and hint of spice, some chalk and honey. Great Balance

Enjoy!!! and Happy drinking!


Book Review – Kevin Zraly’s Windows on the World Complete Wine Course: New, Updated Edition 2013 – Kevin Zraly

By in Books - At a Glance

Kevin Zraly’s Windows on the World Complete Wine Course: New, Updated Edition 2013 – Kevin Zraly

Another update to the best wine education book of all-time. I’ve always considered this the ‘Beatles’ Sgt Pepper of wine books. The tasting section keeps evolving which is great. There is now on-line features too. It covers the basics, regions, wine labels and much much more. Step by step learn wine and connect the dots. It’s like holding your hand as you cross the street. A must have in every book collection.

Buying wine can be downright difficult. Supply is often limited; without a clue about what to pick: Sure it can be a Challenge, but there’s Great Enjoyment!

By in Wine Chatter and Blather

Buying wine can be difficult. I think that a lot of folks feel that way. So don’t feel too bad about it because you are at a disadvantage from the get go.

There are a lot of choices to choose from and without a clue about what to pick. It can be intimidating. It makes you want to throw up your hands in despair because it feels like an impractical boondoggle… especially, if you really want to start getting a handle on picking out wines.

Listen… it’s not your fault at all !?!

A lot of that has been handed down to us in the United Stated due to the Prohibition period from 1920-1933.

The untangling of that has left a lot of different rules in almost every state. It makes it pretty hard to find what you are looking for sometimes; but the advent of the internet has helped a little in finding the wine you may be looking for.

Because supply is limited. It is uncertain that you’ll find what you are looking for to begin with.

There are basically 3 levels that exist that help get wines to the consumer and they are:

 

1.     The Wineries and the Importers

 

2.    The Wholesales and or Distributors

 

3.    Stores(stores)and Restaurateurs

 

Just so you know most of the wines that you consume at a restaurant or buy at a store are sold directly from the Wineries directly to the Level 2 Wholesalers. Likewise; Importers are essentially buyers and they are picking wines from all over the world, making arrangements, following rules doing the same.

Additionally, the Wholesalers and Distributers have to deal with all the rules and regulations in the states where they reside. There is a lot of red-tape and they have a lot of influence over the shaping the pricing of wine while they cut deals the Wineries and the Importers. The Wholesalers/Distributors figure out how much they will recompense for every individually bottle they handle and then sell them directly to the restaurants and stores. So at the consumer level finding a great deal is very satisfying.

So that leads the Stores and the Restaurants. The places that we know best in finding wine. The store options are grocery stores, supermarkets, national retail chains and wine and liquor stores. There are other places we find wine and that’s the Wineries themselves, Wine Clubs, Auctions and as I mentioned before the Internet… which is helping greatly in finding wines that the consumer is interested in for purchase.

* If you get the opportunity to travel wine country and visit wineries you get the chance to taste a lot before you buy and it can lead to some great deals.

*Be aware the when you buy a wine for dinner at a Restaurant, it can be up to two to three times the store/retail price. So be prepared.

If you do not know the bottle and a half bottle is available, that can be an option. It’s a challenge.

I find times where I am just pleased to find a favorite on the wine list and can make a good decision based on that if it matches with my meal. If I like the place, I consider that the upcharge is to keep the restaurant profits in line.

Also, Sometimes samplings exist so keep an eye out for that; also look for opportunities for 3 ounce pours.

I hope this is informative for you! Cheers! and enjoy the search!

 

Yep! There’s a difference between a wine being “Fruit Forward” and a wine being a “Fruit Bomb’’!

By in Tastings, Wine Chatter and Blather

Whenever you hear the term ‘‘Fruit Bomb’’, what the folks are talking about is a modern style of winemaking, which basically accentuates fruit that is really lush and ripe. These wines are big and in-your-face, rich, jammy, lots of plums, blackberries and other red fruits.

Some examples of a ‘‘Fruit Bomb” can be California Zinfandels, Australian Shiraz, or assertive California Cabernets or related Blends. Malbecs from Argentina are going big on the fruit too as they continue to sell to the American market that loves their fruit!

Even the Old World regions such as Spain, Italy and France are now getting into the ball game in order to be in synch with drinking trends.

One thing for sure is that it is selling in America and most people think that they are delicious. Even if there are cynics that say ‘‘Fruit Bomb’’ wines are hateful, unbalanced, over-extracted, signifying that the ripe fruit flavors come at the expense of structure, character, good food pairing and sense of place…Whew!

It’s true that to make a ‘‘Fruit Bomb’’, grapes can be left on the vine longer to get riper flavors, and that this can result in less acidity and higher alcohol. One thing for sure is that there is a major difference between a wine being “Fruit Forward” and a wine being a “Fruit Bomb’’! The important words to think about is control and restraint. Remember not every high-alcohol wine is a ‘‘Fruit Bomb’’, and not every ‘‘Fruit Bomb’’ has high alcohol, or sacrifices balance or structure for fruit flavors. Some wines just have a lot more fruit than others.

My thoughts are that there should be balance. In many case ‘‘Fruit Bomb’s’’ are the wines that keep public coming back for more wine. There are so many great ones! I find that with a “Fruit Forward” wine there is good dominant fruit with a lot of secondary flavors coming to the fore. So making an across the board determination is not the way to go. A wine can have pronounced fruit flavors and still be balanced, such as an Italian Amorone or a Spanish Tempranillo can be; but sometimes folks will say… just because it’s a “Fruit Bomb” it gives the the reason to guess that a wine is out of balance and lacks complexity… which is not true at all.

Wine is in the eye of the beholder…”Fruit Bomb” or not, you’ll have to assess it by your own perspective.

Deductive Tasting – Using descriptors to understand Style, Character and Quality of a wine

By in Tastings

Drinking wine is certainly a pleasure. But a lot of that depends on the settings or surroundings of the tasting and the tasters understanding of the wine. Generally tasting shouldn’t be just carried out anywhere or… at any rate. I mean if you are a wine lover you’ll enjoy the finer points of it.  There is no universal tasting experience. So, this deductive tasting is based upon the Court of Master Sommeliers format that uses descriptors to understand a wines style, character and quality; and for this article we’ll assume that the appropriate glass is being used and all that.
Let’s start –

Sight or Eye – it’s your first contact with the wine, your first examination of the wine

Clarity – is the wine clear, medium clear, slightly cloudy or just cloudy

Brightness – is the wine dull, hazy, bright, day bright, star bright or brilliant

Color – The reds are purple/ruby, red garnet, yellow or brown. The whites are clear, green, straw, yellow, gold or brown

Concentration – low, medium or high… are there intense flavors

Rim Variation – color of rim or edge – to determine age

Is there evidence of Gas?

Is there sediment or particles?

Viscosity – low, medium or high      

 
Nose or Smell- the inspection is the second assessment in which the sampled wine obligated to undergo

Flaws – Do you smell corkiness, H2S(Hydrogen Sulfide), volatile acidity, brett(which has a taste of rubber), oxidation, etc…

Intensity-Is the wine delicate, moderate or powerful?

Age Assessment- Is it young or does it show vinosity?

Fruit – What is the primary fruit and the secondary fruit…

Non Fruit Aromas – Flowers, spices, herbs botrytis or other aromas

Earthiness- Mineral, chalk, wet stones, mushroom, gravel, barnyard, musty, forrest floor

Wood – Old vs New; French vs American – Large vs Barrique(small size) – ie. Flavor notes that are common descriptions of wines exposed to wood include caramel, cream, smoke, spice and vanilla. Chardonnay is a variety that has very distinct flavor profiles when fermented in oak that include coconut, cinnamon and cloves notes. The “toastiness” of the barrel can bring out varying degrees of mocha and toffee notes in red wine. – Cloves, Cinnamon(French); Coconut, Dill(American)
Palate or Taste, – take it in with a little air for it to circulate in entire mouth and think about its components, swish it around a bit; sometimes it can feel like you can chew the wine…seriously!

Sweetness – Is it Bone dry, dry, off-dry, sweet, very sweet

Body – light, light to medium, medium, medium to full, full

Fruit – confirm and affirm the nose

Earthiness – confirm the nose

Wood – confirm and check the nose

Tannin – low, medium, medium plus, or high(does it grip)

Alcohol – low, medium, medium plus, or high

Acidity – low, medium, medium plus, or high

Finish – short finish, short to medium, medium, medium to long or long finish and length

Complexity – low, medium, medium plus, or high; the way a lot of variables interact with each other, creating entirely new flavors. Generally greater levels of complexity are usually much better quality wines. Can you detect such things as barrel fermentation or malolactic fermentation, or any other remarkable or unusual characteristics…
Initial Conclusion

Is it Old World or New World?

Climate – Cool, Moderate or Warm

Grape Variety or Blend

Age Range – 1-3 years; 5-10 years or more than 10 years…

 

Final Conclusion

Grape Variety or Blend

Country/Region/Appellation

Quality level

Vintage

 

Remember, the ability to taste wine improves with practice, especially if you have a passion for it…

 

Today’s Choice – A Doubleheader!!! – 2010 M.Chapoutier Domaine de Bila-Haut Occultum Lapidem, Cotes du Roussillon Villages and the 2011 Bodegas Zerran Tinto, Montsant

By in 2013 Top Wines, Wine and Food Pairings

A blend of Grenache, Syrah and Carignan; a big wine with black plums and black olives, nice juicy red fruits, brown spice, drenched in mocha on the finish. Michel Chapoutier makes great terroir wines and his wines are really good; especially from the Rhone. But this one is from Côtes du Roussillon!  It is rich and smooth and the tannins are really fine and integrated. An Unami inducing wine for me. It’s diverse and it will age. It can be paired with a good heavy stew, BBQ ribs, Souvlaki or Surf and Turf.  I’ve tasted the 2011 it is also just as phenomenal, if just a tad more sweet peppery than the 2010. I bought a few of the 2010 already and 2011 is on deck. I had another wine

From the region of Montsant with that is so like a Piorat. The Zerran Tinto is made from Syrah and very old Garnacha and Carignan that is aged 16 months in French oak. The red has very intense black fruit flavors. It is dusty (like a Rioja is), herbal with a touch of smoke. It has that clear your throat black pepper feeling. This Zerran wine comes from wines 1,500-1,800 feet in altitude. Try this one with some smoked or spiced meats; grilled or roasted meats… Braised Oxtail! Think about herbs and Manchego cheese too.

Both these wines can be delicate and ethereal at the same time …seek them out!

 

 

Special Report, This Year’s Lucky Seven are definitely to seek out! Great Stuff ! Wine Correspondent Ralph Del Rio’s 2013 Toppermost!

By in 2013 Top Wines

By Ralph Del Rio, Wine Correspondent

Every year I make an effort to bring up some memorable wines for the year; which are some of the overall best; standouts! In previous years the list was a little more comprehensive. This year we are a bit more concise in pairing the list down to a great seven wines. So let’s get on with 2013’s top wines.

2011 M.Chapoutier Domaine de Bila-Haut Occultum Lapidem, Cotes du Roussillon Villages

Just a flat out knock out wine! It can be put up against the greats. Super complexity on parade here… there’s toasty vanilla, licorice and an all-encompassing richness. Smooth like velvet, supple and tannins are very fine it is extremely meaty and briny tang with hints of lobster!?! Has to be tasted to be understood!

2012 The Prisoner, Napa Valley

Not subtle at all. This wine has been the bees knees for some time now; It’s the 2012 is menacing; Its deep black and ruby/purple color is trailed by a big, peppery, substantial, Rhone-like bouquet with hints of Spanish cooking bay leaf, cigar tobacco, black currants and honeyed cherries. It’s yet medium to full-bodied; mouthwatery plummy…Very decadent.
2012 Fess Parker Ashley’s Vineyard Chardonnay
The wine is dry and cutting, It is completely polished in you can recognize lemons, limes and pears and tart apples, a little smoky It is a firm wine. It makes you think of salmon and baked chicken. Take your time drinking it. It saddles the old world /new world. It has tons depth.
2010 Freemark Abbey Cabernet Sauvignon, Napa (750ml)

A killer from a ‘Judgment of Paris’ wine; this Cabernet is full-bodied with colossal ripeness and fruitfulness. A lush wine that has nice long finish and mid to high tannins. It is herbaceous and has sage and sweet oak savory-ness.  Blackberry is integrated with the toasty sweetness of oak. There are hints cinnamon, clove. Very fulfilling!

2005 Bodega Classica Hacienda Lopez de Haro Reserva, Rioja

The major value of the bunch. It is crisp acidity and firm tannins on the dry, dusty dusky finish It is very intensive. A Gorgeous nose of five spices, tobacco, balsamic and black fruits. The mouthfeel is deep with sheets of spicy ripe black fruit. Finishes in waves…

2010 Monsanto Chianti Classico Riserva, Chianti (750ml)

This Chianti is expressive and very pretty. There is a delicacy to the wine that keeps you going to the nose over and over. It is juicy and mouthwatering. Very dark berries, cut flowers, leathery and tarry notes and spices combined with some anise that adds complexity. A delicious wine that is great with food; a lot of diversity.

2012 Poet’s Leap Riesling 2012

It is a very openhearted wine. It’s rich, and vivacious and youthful. It’s very racy. But…What is thought-provoking is that this Riesling’s bouquets drier than it is, with its limeade and papaya aromas. It’s actually feels balanced, rich and fleshy. It screams for a spicy food dish. Perhaps Asian, Indian or even spicy meats. It has a stony minerality;  carroty, citrusy and exotic flavors whisk through this attractive wine

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