Wine Pick of the Week: February 11, 2016

Mionetto Prosecco DOC Treviso Brut(Italy)

Prosecco is Italy’s sparkling wine offering. Made from the Glera grape (formerly called Prosecco,) it’s light and fresh and lies somewhere in between bone dry Cava and Champagne and sugary sweet Asti Spumante. Speaking of which, prosecco has three different styles: spumante, bubbly; frizzante, light fizz; tranquilo, still or no bubbles at all.

Mionetto is kind of a mainstream, large producer but has been around since 1887.

This week’s pick is spumante and a beautiful pale straw color. Honey comes up through the nose, then I get a waft of vanilla, then caramel.

The beginning of the taste has a bit of pineapple to a green apple flavor, then transitions to that honey and vanilla, ending with caramel. This is not a dry wine, but isn’t terribly sweet. The finish lingers just a little, but it’s clean and refreshing. The price is reasonable (under $15,) and it’s actually quite nice for a large production bottle.

If serving with dessert, do almond cookies or butter cookies, cheesecake, plain cannoli. It would be nice with walnuts or almonds. A soufflé or an omelet would be a nice pairing, too, ham and cheese, fresh vegetables. It would be excellent with broiled or baked whitefish. Think fresh tastes with this wine. 

Wine Pick of the Week: February 4, 2016

Pasqua 2011 Passi Mento (Italy)

This week and next, I’ll feature romantic wines for Valentine’s Day, and, since I’m featuring Italian food on the “Soul” page, the wines will be Italian, too. First up is this red blend from Verona with the intriguing label.

Verona, as you may know, is the setting for William Shakespeare’s tale of Romeo and Juliet. There is a house there, La Casa di Giulietta, said to be where the real Capulet family (and Juliet) lived. A tradition developed of people writing their beloveds’ names on the wall outside, believing that by doing so the love would be everlasting. Awww.

Pasqua has made this wine a tribute to their hometown attraction and named it for the “appassimento” process by which it’s made. The process leaves hand-harvested grapes to dry in wooden trays for one month, reducing the water content and concentrating the sugar.  This wine is 40 percent Merlot, 30 percent Corvina, and 30 percent Croatina.

The 2011 has a deep purplish color and a rustic sense. The nose is blackberry and cherry with chocolate and coffee. There are red cherries to start on the taste, a little earthy spice, then that coffee and a little tobacco. It’s off-dry and slightly acidic, but softens and sweetens as it lingers in the glass.

It isn’t a terribly complex wine—there’s a blast of flavors, then it finishes with red fruit. Passi Mento is dry enough yet sweet enough to handle the cured meats and hard cheeses of antipasti. It would also be good with pasta and red sauce, pizza, bleu cheese and a burger with grilled onions and mushrooms.  

Next week, prosecco with dessert. Molto ben. 

Wine Pick of the Week: January 28, 2016

La Merika 2012 Pinot Noir (California)

Pinot noir is a versatile wine. The grapes are tricky to grow, needing just the right climate, but once in the bottle the wine produced is compatible with a variety of foods. Quality pinots are not one or two-dimensional, but have the ability to complement and enhance many food flavors.

The La Merika 2012 Pinot Noir comes from Central Coast grapes, earned a gold medal in the 2014 Los Angeles International Wine Competition, and fits in the comfort wine price range ($10-12.)  

It’s a ruby color with just a hint of brown appearing around the rim. The nose gives off an initial slight earthy/oaky wisp, then goes to red berries and cherry. The immediate flavors are fruit and a little oak, mellowing quickly to cherry, then tobacco and coffee or cocoa. This has medium body with soft tannins that transition to a soft mouth for a nice balance. The finish is fruit and a coffee/leather.

I like a Burgundy style pinot noir with less fruit and a little more body than most California offerings. However, Burgundies and Oregon pinots are not, for the most part, budget friendly. This one is a good, affordable option for that style.

The macaroni and cheese pairing brings out spice in the wine, and the fats in the cheese eliminate the tannins. This pairing also softens the fruit and enhances the coffee/leather-type flavors. While true Burgundies could stand up to heavier dishes like beef stew, the lighter California pinots would probably pair better with beef, vegetable or French onion soups. Pair the La Merika with cherries, lighter beef dishes (like beef au jus or beef on weck,) tuna steak, eggplant, goat cheese, bacon, prosciutto.   

Next week, the first wine in the “amore” posts, a romantic wine for St. Valentine’s Day.

Wine Pick of the Week: January 21, 2016

Maison Duhard Baron des Chartrons 2012 Bordeaux (France)

When it comes to value—and who doesn’t need a little break in January?—look for Bordeaux blends. There are many around the $10-12 mark that have characteristics of the larger houses and are good, solid reds for casual dinners and winter fare.  

The Maison Duhard Baron des Chartrons 2012 Bordeaux (Saint-Emilion) is a dark, dark ruby blend of 60 percent Merlot and 40 percent Cabernet Sauvignon. It has a fruity nose with blackberry and leather.

I get the blackberry and a slight taste of cherry at first. It’s a little dry with some heat/spice, then flavors of tobacco and coffee. There’s a little earth in the middle somewhere, too. It makes me think of a library or den or the French countryside on a blustery evening.

This bottle is not a complex Bordeaux, which makes it a good choice for casual fare: burgers, stew, and, yes, grilled cheese. When I tasted this with my grilled cheese sandwich the spice came forward, as did the cherry and blackberry. It’s warm going down, and the tannins cut through the fattiness of the cheese, smoothing everything out. Try it with a burger with bleu cheese and mushrooms. Cab is a classic pairing with bleu cheese, and the mushrooms will bring out some of the spice and earth.

Hungry for grilled cheese?  Check out the “Soul” page here for this month’s “Comfort Food” series. 

Wine Pick of the Week: January 14, 2016

Brazin 2012 Old Vine Zinfandel (California)

For January I’m reviewing some “comfort wines” to go with the comfort foods featured on the “Soul” page. Because most people are budget conscious at the beginning of the year, these wines will be in the $10-$12 range—comfortable for the wallet. Also, at the end of the review, get healthy with tidbits on red wine from an article a friend sent to me, “Red Wine and Your Gut?” by Mike Geary, Certified Nutrition Specialis

I love Lodi Zin. If there was ever a “comfort wine,” this is it. The climate in this region heats up the grapes during the day and all but freezes them at night, concentrating the fruit and intensifying the flavors.

Brazin 2012 Old Vine Zinfandel doesn’t disappoint, made from vines 40-100 years old farmed sustainably. The color is dark purple, inky.

On the nose, it’s dark cherry to plum jam and a bit of mocha. The first taste (prepare yourself) is a blast of spice, then cherries, black pepper and that blackberry/plum jam from the nose. It’s warm going down (14.5% alcohol) with cherry flavors settling along the sides of the tongue.

It has a sweetness and light tannins, a smooth finish. This OVZ is powerful but not overpowering. I like it as a sipper, and it’s a bit heady.

Paired with food, it’s better with the moist-style meatloaf rather than the dry. Burgers, steaks, red meat stews—hearty winter fare. Dark chocolate (preferable to milk chocolate) and sea salt cut the spice and brought out more fruit. 

HEALTH NOTE: A study in the American Journal of Clinical Nutrition showed that drinking 1-2 glasses of red wine (not sweet reds) can enhance the conditions for beneficial gut flora (important for metabolism, digestion, immunity, and many other body systems,) and it decreases the bad pathogenic bacteria. (click here for whole article) 

Wine Pick of the Week: January 7, 2016

Lakewood Vineyards 2014 Port (NY)

This month I’ll be pairing the weekly wines with comfort foods, but what comes to mind as a “comfort wine?” Imagine a cold night with the wind howling outside. It’s probably snowing, but inside, settled in front of the fireplace, you pour from a bottle on the side table and sip the warm, sweet taste of port.

The Douro region of Portugal is the third oldest Designated Area of Origin in the world (mid-1700s) and is where Port, the wine, originated. Once British sailors discovered it and brought it back to England, its popularity spread because it held up so well on long journeys. And it tasted good.

Port is my go-to winter weather wine. Its high alcohol content gives you warmth through your system without the harshness of harder stuff—it’s a warm and fuzzy wine. There are many different types of Port, depending on how long it’s aged, where it’s aged, or whether it’s fortified (adding brandy or other liquor.)  

Lakewood Vineyards, in New York’s Finger Lakes, has a nice offering. The 2014 Port is a blend of estate grown Baco Noir (77.5%,) Frontenac (17%,) and Vincent (5.5%.) This one is fortified with grape brandy, also made with estate grown grapes.  

The nose is cherries that move to a blackberry/blueberry aroma. Cherries come to the palate first, too, then there’s a little spice—umm, some black pepper—transitioning to plums and raspberries. The finish is just dry enough to be noticeable. It’s warm, of course, with 18% alcohol content and legs on the glass. It coats the mouth, too, to savor.

Pair this with dark chocolate, but not too sweet. Nuts and bleu cheese would be better. Also raspberries with a plain, again, not to sweet cheesecake.  

Wine Pick of the Week: December 30, 2015

Lucien Albrecht Cremant d’Alsace Brut Rose NV(France)

This is a lovely way to end the year. The beautiful pale salmon color of this sparkler comes from soft pressing hand-picked Pinot Noir grapes and leaving the skins on briefly—and this is 100 percent Pinot Noir. The Albrecht family of Alsace has been making wine since 1425 and was instrumental in the evolution of cremant.

 I get a light scent of strawberries at the very first, then fresh baked bread. Strawberry comes through right away at first taste, too, and transitions to tangy citrus and lemon. This is not a sweet wine, nor dry. The finish is soft and more off-dry with a hint of minerals. It’s refreshing, and the bubbles make it tingle.

It’s also under $20, which is reasonable for a quality French sparkling wine. I know that it’s available at Malcho’s Wine & Spirits on Empire Blvd. in the Rochester, NY area.

This would be beautiful with a strawberry in the glass. Pair it with a strawberry or raspberry swirl cheesecake, mild cheeses like brie with a raspberry glaze or Port Salut, and charcuterie that isn’t too spicy.  

Thank you for your support of ArtSoulWine.com this year, and best wishes for 2016! 

Wine Pick of the Week: December 23, 2015

Delmas Cuvee Berlene Brut 2007 Blanquette de Limoux (France)

This week’s sparkler is one for Champagne lovers. Historically, this region (Blanquette de Limoux AOC) in the Languedoc produced sparkling wine in what is known today as Methode Champenoise a century before Dom Perignon came on the scene.

The Delmas is silky, elegant, and every bit as good as Champagne, but costs under $20. A client of mine who had worked for Domaine Chandon (Napa) told me about it and purchased it from me regularly for her gallery. She also liked the fact—as do I—that this wine is made with certified organic grapes, and the winery has a sustainable practices certification.  

My bottle, a 2007, has held up well after a couple of household moves and is a pale gold color. It’s an 80/20 percent blend of Mauzac and Chardonnay. The nose has a slight toast scent, then some caramel apple. Served icy cold, you get crisp green apple and a bit of lemon/citrus. It transitions to a taste of Champagne-like fresh bread and finishes clean with a tingle.

Pair with a creamy brie with toasted walnuts or almonds, parmesan, or a very mild bleu cheese; crème brulee; vanilla, sugar or almond cookies. 

Wine Pick of the Week: December 17, 2015

Deaver Vineyards Almond Sparkling Wine NV (California)

Continuing with our toasts to festive bubblies this month, I present Deaver Vineyards Almond Sparkling Wine.  Made from a California sparkling (probably mostly Chardonnay grapes) and natural almond flavoring, the wine is definitely on the sweet side without being syrupy or sugary. When I sold a similar product in Oregon, I nicknamed it “Almond Crack.” Before finishing the first glass, everyone wanted more.

The nose on this is the almond flavor. A friend tasting this bottle with me noted a “tang” but the wine smoothens out to the finish. I picked up a little apple flavor at first, then definitely almond, which dissipates to a more honey finish.  While it’s a sparkling wine, it isn’t as crisp as other styles—i.e. Champagne, Prosecco, cava—and the bubbles don’t last quite as long.

This easy drinker is just fun, perfect for bridal showers and weddings and any festive get together. For the holidays, enjoy it with other yummy treats like nut breads and rolls, sugar cookies, almond cookies, anything vanilla, or start your celebrating earlier in the day as the Deaver Vineyards website suggests, and pair it with a bear claw. 

Wine Pick of the Week: December 10, 2015

Dr. Konstantin Frank Chateau Frank Celebre Riesling Cremant NV  (NY)

If you drink wine and live in New York state, Dr. Konstantin Frank is a fixture, an institution, a standard in the wine industry, especially when it comes to Rieslings. Consistently winning gold medals for the last two decades in competitions throughout the world, Dr. Frank’s wines are what got the international and US aficionados to take a closer look at the Finger Lakes. That said, I saw this on the shelf and had to try it.

The nose is definitely honey with a touch of fruit—apple or a bit of citrus. Pale color with lots of long-lasting bubbles. By the way, this is made in the traditional Methode Champenoise with 100 percent Finger Lakes Riesling grapes.

The tasting begins with fruit—apples, actually—a little tart at first and not really sweet Riesling. Flavors transition to honey with the slightest hint of vanilla. It’s crisp, then silky. The finish is off-dry with just a waft of fall spice possibly.

This is a crowd pleaser for holiday parties, and the $20 price isn’t outrageous for the smooth flavors and unique take on this traditional grape. I will be adding a few more bottles to my frig.  

Wine Pick of the Week: November 25, 2015

DAOU 2013 Cabernet Sauvignon

Well, isn’t this pretty? The last in the Paso Robles series is a young Cabernet Sauvignon by DAOU Vineyards (www.daouvineyards.com.) This winery sits atop a Paso hill overlooking vineyards and a lot of other beautiful hills. DAOU was the dream of two brothers who grew up drinking fine wines from Europe. The brothers hit it big in Silicon Valley, sold their company and decided to realize that dream of creating Bordeaux-style wines in California. The vineyard practices sustainable farming, hand picks the grapes and uses the free run process to extract the juice. Free run allows the juice to flow naturally via gravity rather than using a press. DAOU wines are truly handcrafted.

On this bottle, I could smell the fruit upon opening it. The nose gives you blackberries and oak, then vanilla and red berries. It’s a little tannic and would probably benefit from a year or two in the cellar. Allowing it to sit in the glass or a decanter for half an hour calms the tannins a bit. Flavors include blackberries at first, transitioning to plum, oak and some black pepper.

Whether it’s the climate or the terroir, this isn’t a northern California wine. It’s more rustic—like Paso Robles. It’s been fun revisiting this month. For information on Paso’s history and other wineries, click here for a feature article I wrote for the Times Leader.  

Wine Pick of the Week: November 19, 2015

Clayhouse 2011 Malbec  (California)

This is another “crowd-pleasing” wine and not quite as dry as some of the Mendoza Malbecs I’ve tried. Red Cedar Vineyard, the estate, supplies all the grapes for the Clayhouse and Adobe labels. The farm is certified sustainable, and hosts 600 owl boxes for natural pest control.

For our tasting in the park, my friend noted that it both smelled and tasted “fruity” right off the bat. It’s very dark, purple, as is typical of Malbec. The nose is dark fruit with a very light touch of smoke.

Both of us got blackberry and other dark berries, and I detected a bit of leather. This isn’t a complex wine with layers, but it would pair with a mild pepperoni pizza—not too spicy. Something like beef stew or mild chili may also be a good pairing.

Next week, a Paso Cab with a story.