tag:blogger.com,1999:blog-60173686685418584782024-02-19T08:13:39.456-08:00Wine MizerFirst saw wine made at age 7, became a Master Gardner and now my favorite plant is Vitis vinifera. Published wine reviewer, teach wine appreciation at the local school district. And at my old age completed some WSET levels just because I love all things wine. I pour wine for various distributors, have worked with chefs pairing wine and food at corporate events and do private home parties too. Between events, I meet with winemakers in various states and countries.Wine Mizerhttp://www.blogger.com/profile/05752073281522251151noreply@blogger.comBlogger212125tag:blogger.com,1999:blog-6017368668541858478.post-29414110325811084212019-08-18T09:01:00.000-07:002019-08-18T09:01:03.009-07:00Gaja Ca’ Marcanda Vistamare 2016<br />
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<i><span style="font-size: 12.0pt;">“To live is to war with
trolls.” </span></i>… <span style="font-size: 12.0pt;">Henrik Ibsen<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 12.0pt;">Ibsen
was a Norwegian playwright and some of his work was required reading as a
sophomore in my high school. He died in 1906. Who knew he could so early have foreseen
the invention of the internet and its trolls?<span style="mso-spacerun: yes;">
</span>And, perhaps, this opinion piece would have been better titled “What is
the obligation of a wine critic”?<span style="mso-spacerun: yes;"> </span>The problem
is that I can think of nothing negative about this wine, respecting that all
palates are personal and correct for the people owning them. Making it more
complicated is that everyone is all a gaga over this wine, especially those
most well-respected and famous. How then do I justify not sharing their view?<span style="mso-spacerun: yes;"> </span>And should I only review wines that
personally excite me?<span style="mso-spacerun: yes;"> </span>That’s what I’ve usually
done, but continuing in that fashion will require that I ignore some wines
proclaimed by many and the important as great.<span style="mso-spacerun: yes;">
</span>I don’t write negative reviews. But what to say about a wine that I
think is not as special as those others would have you think it is?<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 12.0pt;">I’m
reminded of the 1932D quarter-dollar (U.S.) which can be worth 5,900% more than
the same quarter without the D mint mark. Perception is reality. So be welcome
to post your comments here, or just send your hate mail to </span><a href="mailto:jim@winemizer.net"><span style="font-size: 12.0pt;">jim@winemizer.net</span></a><span style="font-size: 12.0pt;">. In the meantime, let me explain why this wine is a
quandary for me.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 12.0pt;">I
enjoy Italian whites for their typicity of minerality and citrus. Gaja’s
Vistamare has that. But typicity, by definition, means such is expected. <span style="mso-spacerun: yes;"> </span>The problem is there is no problem! <span style="mso-spacerun: yes;"> </span>No faults. No issue of the wine being out of
balance.<span style="mso-spacerun: yes;"> </span>Fruit and acidity all work well
together.<span style="mso-spacerun: yes;"> </span>Nothing smacks you.<span style="mso-spacerun: yes;"> </span>Nothing in the glass or on your palate
overshadows the other to the wine’s detriment. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDaqRnxTwxXGK8zqgc7unc46YG1-1qyP_L4aiPl6fKGyNz9P-z8_ZyzTjodsYECCZyJaMVojvZcZn162mIqCqsy-q1oTWS2tAQhDfaXUdXlMsb87Ky8N_GKORe1nO7CExjDXB56qI0CA/s1600/VISTAMARE+BTL.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1293" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDaqRnxTwxXGK8zqgc7unc46YG1-1qyP_L4aiPl6fKGyNz9P-z8_ZyzTjodsYECCZyJaMVojvZcZn162mIqCqsy-q1oTWS2tAQhDfaXUdXlMsb87Ky8N_GKORe1nO7CExjDXB56qI0CA/s320/VISTAMARE+BTL.JPG" width="258" /></a></div>
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<span style="font-size: 12pt;">Vistamare
is the only white wine made by the Gaja Ca’ Marcanda estate. It is a limited
production release and somewhat </span>collectible<span style="font-size: 12pt;">. In that sense, it reminds me of
the “D” on that quarter. In that sense, it seems to garner a cache that “snobs”
may enjoy talking about. Then again, maybe I’m all wet as “they” say.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 12.0pt;">From
Tuscany, it’s a blend of 60% Vermentino and 40% Viognier (how can you go
wrong?).<span style="mso-spacerun: yes;"> </span>It is medium lemon in the glass
and offers sublime and well-balanced notes of citrus with pink grapefruit and
lemon.<span style="mso-spacerun: yes;"> </span>The citrus carries onto the palate
and melds with interest-peaking herbal notes on the finish.<span style="mso-spacerun: yes;"> </span>Others refer to “white peach and apricot,
honey and jasmine.”<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 12.0pt;">So
far, you’ll notice, no problem. So far, you’ll notice, I have no complaints. So
far, I’m kind of dragging it out. <span style="mso-spacerun: yes;"> </span>But
here’s another review: “Baked banana, vanilla pie, kumquat, white plum jam,
white cocoa, white strawberry, nectarine, mango and marinated cucumber.” <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Holy
moly, was this the same wine I was tasting?<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 12.0pt;">I’m
reminded of a trade tasting event where I and other critics met with the wine
maker. One of them referred to tasting “golden nails.”<span style="mso-spacerun: yes;"> </span>I had never chewed nails made of gold and
thought (to myself) when is a stretch enough?<span style="mso-spacerun: yes;">
</span>When can wine be good enough without it being stellar due to its cache
or “limited release”? <o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 12.0pt;">The
ARP of this wine is $49 (U.S.).<span style="mso-spacerun: yes;"> </span>I can’t
say anything negative about it. But I have to wonder, is the price propped by
its perception?<span style="mso-spacerun: yes;"> </span>Is it well made? Is it tasty?
Yes, to both.<span style="mso-spacerun: yes;"> </span>But is it distinctive
enough to warrant that price? <span style="mso-spacerun: yes;"> </span>For me,
“not so much” (credit to Seinfeld). Your have my address and know where to send
the hate mail.<o:p></o:p></span></div>
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<br /></div>
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Salute!</div>
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<span style="font-size: 12.0pt;">………………..
Jim<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Arial",sans-serif; mso-fareast-font-family: "Times New Roman";"><br />
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Mizer on Facebook for mini-reviews, industry news and more. Follow winemizer on
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<span style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">winemizer.net does not accept any advertisements, nor is it
affiliated with any winery, vineyard, importer or distributor. You may be
assured that any opinions are not economically biased (though they may not be
appropriate to your individual and unique palate).<o:p></o:p></span></div>
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<br />Wine Mizerhttp://www.blogger.com/profile/05752073281522251151noreply@blogger.com0tag:blogger.com,1999:blog-6017368668541858478.post-60618053485106452492019-08-08T16:38:00.000-07:002019-08-08T16:38:18.186-07:00SCIENCE, PRICING and DELAS VENTOUX WINE<br />
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<i><span style="font-size: 12.0pt;">“There are many wines
that taste great, but do not drink well.” </span></i><span style="font-size: 12.0pt;">… Michael Broadbent, British wine writer </span><o:p></o:p></div>
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<span style="font-size: 12pt;">If
science married art in these days of modern viticulture and wine making, it
surely did the same with pricing.</span><span style="font-size: 12pt;">
Charge multiple hundreds of dollars for a Napa Cabernet Sauvignon,
become known as a “limited release </span>collectible<span style="font-size: 12pt;">” and you may be OK marketing to
a niche group.</span><span style="font-size: 12pt;"> Like a 1932D quarter
worth 5,900 percent more than the same quarter without the “D”, perception
becomes reality.</span><span style="font-size: 12pt;"> Of course, you’ll lose
the mass market, but then who wants it when your wine is about cache anyway and
your profit per bottle margin is soaring?</span><span style="font-size: 12pt;">
Conversely, if you so low-price your wine, you run the risk of
alienating the middle group who may assume “any wine this inexpensive can’t be
good.”<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 12.0pt;">I
recall meeting with a marketing executive at a well-known, long established
Sonoma California winery/vineyard (since acquired).<span style="mso-spacerun: yes;"> </span>The exec explained over lunch that the winery
had paid a graphic designer over $50,000 to design a label.<span style="mso-spacerun: yes;"> </span>That was seven years ago.<span style="mso-spacerun: yes;"> </span>It didn’t include printing the labels, just
its design.<span style="mso-spacerun: yes;"> </span>And it wasn’t for labels
across the brand. It was one label for one wine.<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">Wineries
engage in all sort of analysis with benefit of trade groups, consumer studies,
self-experience and I have no idea what else. Anyone spending $50,000 for a
label design obviously takes marketing seriously, and I think they’re right to
do so.<span style="mso-spacerun: yes;"> </span>Blind tastings in WSET and
Sommelier exams are the norm because it’s accepted that if we see a label, it
will influence our opinion of the wine.<span style="mso-spacerun: yes;">
</span>I submit that pricing does too.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrYpBUnOIpqMko506AnGN4M3ZpdGQfoXbXOaljEC0mVHliiRjy5-Tgp4Hq9j5pJe65DN_pwc2dEy0gmSuzL6W2UuAG2k8qYgSK5x8-oepULe_eAlOhEqJSZ4DW2oc0FBobNgRSX50iLg/s1600/VENTOUX+AOC.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="599" data-original-width="591" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrYpBUnOIpqMko506AnGN4M3ZpdGQfoXbXOaljEC0mVHliiRjy5-Tgp4Hq9j5pJe65DN_pwc2dEy0gmSuzL6W2UuAG2k8qYgSK5x8-oepULe_eAlOhEqJSZ4DW2oc0FBobNgRSX50iLg/s320/VENTOUX+AOC.jpg" width="315" /></a></div>
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<span style="font-size: 12.0pt;">Along
comes <u>Delas Freres Vins</u> from Ventoux, a wine growing AOC in the
southeast of the southern Rhone Valley between Languedoc and Provence, each
of which may be better known. Wines are produced in 51 communes along the lower
slopes and at the foot of the Ventoux mountains and protected from the damaging
Mistral by that mountain range.<span style="mso-spacerun: yes;"> </span>Wines
made in Ventoux are very similar to those bearing the Cotes du Rhone
appellation and employ much the same blend of grapes. <span style="mso-spacerun: yes;"> </span>Grenache, Syrah, Mourvedre (GSM) are common
and, to a lesser extent: Cinsault and Carignan. Ventoux (par Delas Freres A
Tournon-Sur-Rhone) is straight up 80% Grenache and 20% Syrah.<span style="mso-spacerun: yes;"> </span>Despite being a Certified Wine Geek, and a
lover of all wines Rhone, I wasn’t as familiar with this region as maybe I was
when cramming for an exam, assuming I can remember.<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBpPImz3bqM1qN2_UGsSvIDA5dk2ziyxYZGzq6XfEgScNMCd0oavo7dhDlpao_joXanbHiXaICZKKx3Liy4Nx-bFujgSg09y6NTCi31UZlvdmjHuVRoFUS94hCgNwjH2EQUsGOnocYkA/s1600/X+VENTOUX+BTL.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1199" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBpPImz3bqM1qN2_UGsSvIDA5dk2ziyxYZGzq6XfEgScNMCd0oavo7dhDlpao_joXanbHiXaICZKKx3Liy4Nx-bFujgSg09y6NTCi31UZlvdmjHuVRoFUS94hCgNwjH2EQUsGOnocYkA/s320/X+VENTOUX+BTL.JPG" width="239" /></a></div>
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<span style="font-size: 12.0pt;"><br /></span></div>
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<span style="font-size: 12.0pt;">Point
is, this wine has an ARP of just $11.
Worse, it was on sale for $6.99 at a local merchant. And despite my
saying for decades that wines of the Southern Rhone offer great value, the
nagging question to myself was “Can this wine be any good?”<o:p></o:p></span></div>
<br />
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">It
was. I bought two bottles. Wrote about it on my Facebook page and followers
commented that they went to that store to get some. And I will soon get more
myself, having tasted it. </span> <o:p></o:p></div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Medium
garnet to medium ruby in the glass, this dry red offers aromas of raspberries
with baking spices that, put together, reminds me of “Fruits of the Forest”
pie. With air in the glass, expect blueberry and cocoa to develop. Strawberry
develops also, and then again with air, black cherry, lavender and sandalwood
on the palate. A slight grip makes it all the more pleasant. Others refer to
notes of “crushed stone and Bing cherries”, “garrigue and smoke”. But everyone
agrees this wine is a screaming value. It garnered 90 points from Robert Parker's Wine Advocate and James Suckling.</span></div>
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<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">It’s
not Chateauneuf-du-Pape. It doesn’t have the cache. I’m tempted to say it’s somewhat country, but
in fact, it’s not at all rustic. it’s actually quite polished and refined and I
find myself fighting that preconception based on price again. “Fresh and silky in feel, with pretty anise
and tea hints inlaid into a core of gently steeped red currant and plum.” (Wine
Spectator). Delas Ventoux is not
Chateauneuf-du-Pape. It is bright, a little tangy with some herbs gracing its
notes of wild red fruit. And it is indeed “silky” as stated by Wine Spectator. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 12.0pt;">It
tastes great and drinks well. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 12.0pt;">Sante!<o:p></o:p></span></div>
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</div>
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<span style="font-size: 12.0pt;">……………..
Jim<o:p></o:p></span></div>
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<br /></div>
<br />
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<br /></div>
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<span style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">winemizer.net does not accept any advertisements, nor is it
affiliated with any winery, vineyard, importer or distributor. You may be
assured that any opinions are not economically biased (though they may not be
appropriate to your individual and unique palate).<o:p></o:p></span></div>
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<b><u><span style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">NOTES:<o:p></o:p></span></u></b></div>
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<span style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">The 80/20 blend of Grenache / Syrah is unoaked. The Grenache undergoes
traditional winemaking in stainless steel vats with daily pump overs. Syrah is
not, or may be only partially destemmed. Juice undergoes malolactic
fermentation and, when completed, the varietals are blended and aged 6-8 months
in stainless.<o:p></o:p></span></div>
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<span style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Delas Ventoux:<span style="mso-tab-count: 2;"> </span></span><span style="color: black; mso-color-alt: windowtext;"><a href="http://www.delas.com/en/vin/30/ventoux"><span style="color: blue;">http://www.delas.com/en/vin/30/ventoux</span></a></span><span style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Imported By:<span style="mso-tab-count: 2;"> </span>Maisons
Marquis & Domaines<o:p></o:p></span></div>
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<span style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">ALC:<span style="mso-tab-count: 3;"> </span>14%<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />Wine Mizerhttp://www.blogger.com/profile/05752073281522251151noreply@blogger.com0tag:blogger.com,1999:blog-6017368668541858478.post-70774674734411795992019-07-24T11:28:00.000-07:002019-07-24T13:31:33.875-07:00VILLA GRAZIELLA BIANCO TOSCANO I.G.T. 2018<br />
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<i><span style="font-size: 12.0pt;">“I cook with wine,
sometimes I even add it to the food.” </span></i><span style="font-size: 12.0pt;">…..<span style="mso-spacerun: yes;"> </span>W.C. Fields<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Despite
my admiration of W.C. Fields, it would be challenging to find a better wine to
drink on its own <i>or</i> <u>to add to food</u> than Villa Graziella’s
(organic) Bianco Toscano. Especially in the summer when we tend to eat lighter.<span style="mso-spacerun: yes;"> </span>Maybe what first struck me was the simple
fact that I liked it.<span style="mso-spacerun: yes;"> </span>90% Trebbiano and
only 10% Malvasia, it was the Trebbiano that surprised me. Trebbiano being so
often rendered somewhat sweet to off-dry and (for me) flabby and lacking
character, I found this blend from Villa Graziella lively, zesty and with all
the citrusy character and minerality that I often appreciate as a
characteristic of Italian white wines. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigcIa7piNFkCith2MuKmLV09Eze3oIk4wtubtD2vsAaClzCHrRl_ejYIeSOGUIEdVON-LgDBjD0et7imAux1Ui0YssF-E5UmjSPPf0Ltjk58X77gU7s9HSLlfeLvSkcHYr5wgGVW39lQ/s1600/BIANCO.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1155" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigcIa7piNFkCith2MuKmLV09Eze3oIk4wtubtD2vsAaClzCHrRl_ejYIeSOGUIEdVON-LgDBjD0et7imAux1Ui0YssF-E5UmjSPPf0Ltjk58X77gU7s9HSLlfeLvSkcHYr5wgGVW39lQ/s320/BIANCO.JPG" width="231" /></a></div>
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<span style="font-size: 12.0pt;">And
then it became the opportunities for pairing.<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;"><br /></span></div>
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<span style="font-size: 12pt;">Light dishes.
Healthy. Summertime appropriate on the deck or umbrella covered patio. And just as suitable in the dining room. If more restaurants offered this on their wine
list, I’d snap at the opportunity to enjoy it with ceviche. The clean crisp finish of this wine, while not
being over weighted in body, pairs naturally to such dishes, but also so many
more. Salads with baked cheese, or a
stuffed avocado (Caprese-styled)? Sure! I even re-made a “white” pizza (topped with </span><span style="background: white;"><span style="color: #222222;"><span style="font-size: 12pt;">buffalo mozzarella, basil pesto, dabs of
goat cheese and grated Fontina and Parmesan Reggiano) and the wine elevated
this simple preparation made 100% from leftover ingredients. In the dining room, consider broccoli cheese
soup. Lakeside at the picnic table, pair with a snack of cheese and apple. At the grill, enjoy chicken kabobs with this
wine. Guests arriving and you’re busy
preparing? Offer a platter of
pre-cut crudites with dip and a glass of this Bianco (“Bianco” means “white”)
wine while they and you enjoy each other’s company. Want to keep it simple for yourself? Enjoy a
glass with a chicken sandwich with grilled organic pineapple and fresh avocado
on a pretzel roll, or </span>fettuccine<span style="font-size: 12pt;"> noodles with diced ham, asparagus tips, diced
red bell pepper and vegetables. And
don’t even get me started on seafood!<o:p></o:p></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHEhReidLRKqSe-TttIdxuqLMhHEl8QWwrRZNwdNAaL0zeFoMLcXH3dD6Gv8uui4dGnqo7vpPVPW4Ix_79hvd8xIPUIA-5inCAxQ8_v1_pzJfe0ZNNhiqkWe016jkRQmhqi_6cHtXSOQ/s1600/BIG+SALAD+BAKED+CHEESE+VILLA+BIANCO.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1395" data-original-width="1600" height="174" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHEhReidLRKqSe-TttIdxuqLMhHEl8QWwrRZNwdNAaL0zeFoMLcXH3dD6Gv8uui4dGnqo7vpPVPW4Ix_79hvd8xIPUIA-5inCAxQ8_v1_pzJfe0ZNNhiqkWe016jkRQmhqi_6cHtXSOQ/s200/BIG+SALAD+BAKED+CHEESE+VILLA+BIANCO.JPG" width="200" /></a><span style="background: white; color: #222222; font-size: 12.0pt;">Before you get the wrong impression, let me admit I’m a wine
guy after all – not a chef (my plating skills alone should be a tip off). And seldom do I go off for so long about
things other than wine. The point here, indeed, <i>is </i>the wine. Yet to talk
about this wine without acknowledging how food versatile it is would ignore
much of its benefit. It’s become a
staple here at “Mizer Manor” largely because it <i>does</i> pair so well with so many
lighter meals (Not to mention it’s a delicious sipper on its own). So maybe all I need to share with you is the <i>why.</i>
<o:p></o:p></span></div>
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<span style="background: white; color: #222222; font-size: 12.0pt;"></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Yg1vBIMP_8pXXyAca83nREJuP7qXKB66WEeWnuuCA78Z2-AAUqsA5EbcHFWoDY3-PVSVcnVR_qhjAnYTtRkEXY1UY8fkbcLOG-5eLMquE8oZKamPNHY_PeRI4oLRYq_a-W_1iJI_Kw/s1600/CAPRESE+AVOCADO+VIALLA+GRAZIELLA+BIANCO.JPG" imageanchor="1" style="clear: right; display: inline !important; font-size: 12pt; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1438" data-original-width="1600" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Yg1vBIMP_8pXXyAca83nREJuP7qXKB66WEeWnuuCA78Z2-AAUqsA5EbcHFWoDY3-PVSVcnVR_qhjAnYTtRkEXY1UY8fkbcLOG-5eLMquE8oZKamPNHY_PeRI4oLRYq_a-W_1iJI_Kw/s200/CAPRESE+AVOCADO+VIALLA+GRAZIELLA+BIANCO.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stuffed Avocado Caprese Styled</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCYF2w5lPVAb8kbaRPyFbuNfCvPDIlqVP-PnAty-jSvru7iBFlklFUni0SB8ZXoRfckSiEcOttg_a2E4ScHW85GaBPSwwF_p1x5p5RLhV3H-aRO72AurD8m9r5tcPV4dQOiDGb3DoYBA/s1600/CHEESE+OPAL+APPLE+VILLA+GRAZIELLA+BIANCO.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1509" data-original-width="1522" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCYF2w5lPVAb8kbaRPyFbuNfCvPDIlqVP-PnAty-jSvru7iBFlklFUni0SB8ZXoRfckSiEcOttg_a2E4ScHW85GaBPSwwF_p1x5p5RLhV3H-aRO72AurD8m9r5tcPV4dQOiDGb3DoYBA/s200/CHEESE+OPAL+APPLE+VILLA+GRAZIELLA+BIANCO.jpg" width="200" /></a><span style="background: white; color: #222222; font-size: 12.0pt;">It begins with the juice being aged just four months in
temperature controlled stainless steel tank which preserves freshness and
aromatics. No heavy wood notes. (“Not that there’s anything wrong with that”).
But I would add, there’s a time and a
place for everything and this is a “summer” wine that’s both a crowd pleaser
and case worthy since you’ll find yourself resorting to its use so often. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ir930p7pknxfBjfYji4B9IU5xM9_ru6gg35K8kWZzMvRlTe5xks3LT1jVy2i0IKeaDcQIk1S6MA3x9b5jKRU-aqHwDoL3aipSUHgLRGU_7Ta3wjNvTG3a5gye28hxy7w6IXpJE8f7g/s1600/Broccoli+Cheese+Soup+VILLA+GRAZIELLA+BIANCO.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1543" data-original-width="1600" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ir930p7pknxfBjfYji4B9IU5xM9_ru6gg35K8kWZzMvRlTe5xks3LT1jVy2i0IKeaDcQIk1S6MA3x9b5jKRU-aqHwDoL3aipSUHgLRGU_7Ta3wjNvTG3a5gye28hxy7w6IXpJE8f7g/s200/Broccoli+Cheese+Soup+VILLA+GRAZIELLA+BIANCO.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Broccoli & Cheese Soup</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1oh-bZILZiuezxHEDVYyVpw7xUwi2b7jSTrpO5phO03Doa0cnnwVgxMLGIKJqspwCRSs6D1RCIsaNiHuoKimYwMtVk2A-LMKXONGOC9X1zdknv5PvNVXD4mSni6la5oy5-WNfRnkQ3w/s1600/CHKN+KABOBS+GRAZIELLA+BIANCO.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1oh-bZILZiuezxHEDVYyVpw7xUwi2b7jSTrpO5phO03Doa0cnnwVgxMLGIKJqspwCRSs6D1RCIsaNiHuoKimYwMtVk2A-LMKXONGOC9X1zdknv5PvNVXD4mSni6la5oy5-WNfRnkQ3w/s200/CHKN+KABOBS+GRAZIELLA+BIANCO.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Kabobs</td></tr>
</tbody></table>
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<span style="background: white; color: #222222; font-size: 12.0pt;">A good alternative to unoaked Chardonnay, this 2018 Bianco
Toscano offers freshness, minerality and salinity on the nose along with notes
of fresh-cut green apple, citrus and a faint hint of orange segments. As such (no “hate” mail, please) I find it
also a good alternative to Pinot Grigio (and less expensive than my favored
label). The Bianco has lip smacking
acidity but no bite or “repeat” as <i>some</i> Pinot Grigio can present (at
least for me). The acidity in this Bianco Toscano, while providing that
cleansing note and lip-smacking character, is not overcoming but instead is in
perfect balance. And it’s not sweet as <i>some</i>
domestic Pinot Gris can be. On the
palate: Crisp green apple and Meyer lemon. Orange blossom announces itself on
the finish. Others noted ripe apricot and white peach with subtle notes of Key
lime. No – really – I’m not soliciting
“hate” mail, but I also find this wine (with its multi-character) a good
alternative to Soave which (for me) can lean toward being flabby. <o:p></o:p></span></div>
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<span style="background: white; color: #222222; font-size: 12.0pt;">All in all, this wine, flying under the radar as it is, is worth more than its ARP of $13 while being more versatile in the kitchen than others. At home, on a picnic, table-side at the beach, you'll find this wine a star performer.</span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKEKjsTW8gSATOFKu1BLsrOynUE-0t_-qIort3mBaX0rZlO-bvCItz_Y0dTjYMzsT17GzTLEiTpGFPa_REN91q9ERJ3HUf0FbzbUbSPYZYoYtTB891xCEgdMJdDIc2rpo2JhbIqoUhzA/s1600/CRUDITES+VILLA+GRAZIELLA+BIANCO.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="875" data-original-width="1600" height="108" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKEKjsTW8gSATOFKu1BLsrOynUE-0t_-qIort3mBaX0rZlO-bvCItz_Y0dTjYMzsT17GzTLEiTpGFPa_REN91q9ERJ3HUf0FbzbUbSPYZYoYtTB891xCEgdMJdDIc2rpo2JhbIqoUhzA/s200/CRUDITES+VILLA+GRAZIELLA+BIANCO.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Crudites</span></span></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij_J_ekCLo9Oc1h76mRhAjii-5TaKUrzdxmQloCTUAVhMLo3S0AzMr9DmhyphenhyphenUgeJ0EDk0vFCU8EnAg2raslnj6fy8m-uimYYaje6akSTDh3o_KfHUmDag6QkG2gOUMi8nvkks-FZyBc0A/s1600/FETTICHINI+HAM+VILLA+GRAZIELLA+BIANCO.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1171" data-original-width="1600" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij_J_ekCLo9Oc1h76mRhAjii-5TaKUrzdxmQloCTUAVhMLo3S0AzMr9DmhyphenhyphenUgeJ0EDk0vFCU8EnAg2raslnj6fy8m-uimYYaje6akSTDh3o_KfHUmDag6QkG2gOUMi8nvkks-FZyBc0A/s200/FETTICHINI+HAM+VILLA+GRAZIELLA+BIANCO.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Fettucchini </span></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfk9l6tyYVwLM5uK1tK1wcz9fem99VOSua08Wmb3t1NzX-GkUShlOipVNsPfxlSa86ZeQCoRj8RDafd0U0lN6gZ3wtbuQnQMuVgRPdqSLJP230nDINBEfTjCEO03iPfkJei7WotslpHQ/s1600/CHICKEN+SANWHICH+VILLA+GRAZIELLA+BIANCO.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1560" data-original-width="1600" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfk9l6tyYVwLM5uK1tK1wcz9fem99VOSua08Wmb3t1NzX-GkUShlOipVNsPfxlSa86ZeQCoRj8RDafd0U0lN6gZ3wtbuQnQMuVgRPdqSLJP230nDINBEfTjCEO03iPfkJei7WotslpHQ/s200/CHICKEN+SANWHICH+VILLA+GRAZIELLA+BIANCO.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Like Everything Today, This<br />
Chicken Sandwich Is Good Only If<br />
It's Too Big To Bite </td></tr>
</tbody></table>
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<span style="background: white; color: #222222; font-size: 12.0pt;">Salute!<o:p></o:p></span></div>
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<span style="background: white; color: #222222; font-size: 12.0pt;">……………….. Jim<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing">
Follow and <b>like</b> Wine Mizer on Facebook
for mini-reviews, industry news and more. Follow winemizer on twitter.<span style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">winemizer.net does not accept any advertisements, nor is it
affiliated with any winery, vineyard, importer or distributor. You may be
assured that any opinions are not economically biased (though they may not be
appropriate to your individual and unique palate).<o:p></o:p></span></div>
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<b><u>TECH SPECS:</u></b><o:p></o:p></div>
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<span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><br /></span></span></div>
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<span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Villa Graziella Organic: </span><a href="https://villagraziellaorganic.com/"><span style="color: blue;"><span style="vertical-align: inherit;">https://villagraziellaorganic.com/</span></span></a></span> <a href="https://villagraziellaorganic.com/"><span style="color: blue;"><span style="vertical-align: inherit;"></span></span></a><o:p></o:p></div>
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Region: Tuscany, Italy<o:p></o:p></div>
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<span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Appellation: </span></span> <span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Chianti Colli Fiorentini of Montespertoli, Province: Florence</span></span><o:p></o:p></div>
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Exposure: SE<o:p></o:p></div>
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Soil: Calcareous<o:p></o:p></div>
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<span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Blend: </span></span> <span style="vertical-align: inherit;"><span style="vertical-align: inherit;">90% Trebbiano Toscano, 10% Malvasia Bianca - organic grapes</span></span><o:p></o:p></div>
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Harvest: By Hand<o:p></o:p></div>
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<span style="vertical-align: inherit;"><span style="vertical-align: inherit;">TA: </span></span> <span style="vertical-align: inherit;"><span style="vertical-align: inherit;">4.9</span></span><o:p></o:p></div>
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pH: 3.12<o:p></o:p></div>
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RS: 0.30<o:p></o:p></div>
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ALC: 12.5%<o:p></o:p></div>
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<br /></div>
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Note 1: Villa Graziella has
been certified organic each vintage since 2009<o:p></o:p></div>
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<br /></div>
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Note 2: Starting out with a
quote from W.C. Fields should be an indication I take many things light heartedly. Feel welcome to post comments here, or send
your hate mail to <a href="mailto:jim@winemizer.net">jim@winemizer.net</a>. <o:p></o:p></div>
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<span style="vertical-align: inherit;"><span style="vertical-align: inherit;">For more on Villa Graziella's Rosso, see </span><a href="https://www.winemizer.net/2019/07/villa-graziella-rosso-toscano-igt-2018.html"><span style="color: blue;"><span style="vertical-align: inherit;">https://www.winemizer.net/2019/07/villa-graziella-rosso-toscano-igt-2018.html</span></span></a></span> <a href="https://www.winemizer.net/2019/07/villa-graziella-rosso-toscano-igt-2018.html"><span style="color: blue;"><span style="vertical-align: inherit;"></span></span></a><span style="background: white; color: #222222; font-size: 12.0pt;"><o:p></o:p></span></div>
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<span style="font-family: "calibri" , sans-serif; font-size: 11.0pt; line-height: 107%;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">For more on </span></span></span></span><span style="font-family: "calibri" , sans-serif; font-size: 11pt; line-height: 107%;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> Villa Graziella's DOCG Chianti and Chianti DOCG Reserva, see: </span></span></span><span style="font-family: "calibri" , sans-serif; font-size: 11pt; line-height: 107%;"><span style="color: blue;"><a href="https://www.winemizer.net/2019/07/villa-graziella-chianti-2017-docg-vs.html"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">https://www.winemizer.net/2019/07/villa-graziella-chianti-2017-docg-vs.html</span></span></a></span></span><span style="background-color: white; color: #222222; font-family: "calibri" , sans-serif; font-size: 11pt;"> </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedso_wn2L6pMQEMfXNUhGi_JB7ZyDS0JM1zaCWbICER-SJNY0QUwyxLenJQpsym08oRwL80rdNF68SyRoODCXN7bZeNrg-I6gWEW0XyRfvL8UmxgwKUH84iOZMjWRk1XCnlHcDIlWAQ/s1600/PIZZA+PREP+VILLA+GRAZIELLA+ROSSO+OR+BIANCO.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1516" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedso_wn2L6pMQEMfXNUhGi_JB7ZyDS0JM1zaCWbICER-SJNY0QUwyxLenJQpsym08oRwL80rdNF68SyRoODCXN7bZeNrg-I6gWEW0XyRfvL8UmxgwKUH84iOZMjWRk1XCnlHcDIlWAQ/s320/PIZZA+PREP+VILLA+GRAZIELLA+ROSSO+OR+BIANCO.jpg" width="303" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And Don't Forget The Pizza.<br />
(Taste Better When Cooked)</td></tr>
</tbody></table>
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Wine Mizerhttp://www.blogger.com/profile/05752073281522251151noreply@blogger.com0tag:blogger.com,1999:blog-6017368668541858478.post-30043800086135385612019-07-19T15:23:00.000-07:002019-07-19T15:49:23.715-07:00VILLA GRAZIELLA CHIANTI 2017 DOCG VS. THEIR CHIANTI DOGC 2015 RISERVA <div class="separator" style="clear: both; text-align: center;">
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<i><span style="font-size: 12.0pt;">“All
palates are personal and correct for the people owning them.” </span></i><i><span style="font-size: 12.0pt;">…. </span></i><span style="font-size: 12.0pt;">James
McMillan<o:p></o:p></span></div>
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<i><span style="font-size: 12.0pt;">“Tasting notes are as
personal as a Selective Service Induction Notice.” </span></i><span style="font-size: 12.0pt;">… James McMillan</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg2Y-IutLwDpmCHgPfTFN-7SX-3-2DGWASyTGXsZ1phDTURaT3EDsZnxRyX-ROywgD_ZAGrtWdY68xMX2M8v_hQwI4CYZ1Le4sLfmFUHSZ6s4P8q9sjsht-MuEqme8LrWxxX0f6wGAcQ/s1600/CHIANTI+RISERVA+BTL.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1248" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg2Y-IutLwDpmCHgPfTFN-7SX-3-2DGWASyTGXsZ1phDTURaT3EDsZnxRyX-ROywgD_ZAGrtWdY68xMX2M8v_hQwI4CYZ1Le4sLfmFUHSZ6s4P8q9sjsht-MuEqme8LrWxxX0f6wGAcQ/s200/CHIANTI+RISERVA+BTL.JPG" width="155" /></a><span style="font-size: 12.0pt;">The
quotes above should be a good clue as to what I think of tasting notes. But perhaps I can add some value in your
search for wines to pair with food, because “therein lies all the difference.”
While, in the minds of many, Chianti is “birds of a feather”, it is not
so.<span style="mso-spacerun: yes;"> </span>For those who have read my recent post
about Villa Graziella, you know that Villa Graziella is a 12<sup>th</sup>
generation farm and has been certified organic since 1979.<span style="mso-spacerun: yes;"> </span>If you haven’t read that post, may I suggest
you go back to it to see a review of Villa Graziella’s 2018 “Rosso Toscano” where
those details are disclosed more fully?<span style="mso-spacerun: yes;">
</span></span><a href="https://www.winemizer.net/2019/07/villa-graziella-rosso-toscano-igt-2018.html">https://www.winemizer.net/2019/07/villa-graziella-rosso-toscano-igt-2018.html</a><span style="background: white; color: #222222; font-size: 12.0pt;"><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFuM199rhFWaXNePRvFTj5F0Di-J2yWRUBM_yifPPYSp9hR-u5ZoTaY26eE4QUcsNTfZ4zoEjIreg7DLAbHDKyNj2uDomdioxzaFZesk2UG3Xj3jkcQutKQJkAT24Bw2aODcs5Y6ZViA/s1600/CHIANTI+DOCG.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1319" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFuM199rhFWaXNePRvFTj5F0Di-J2yWRUBM_yifPPYSp9hR-u5ZoTaY26eE4QUcsNTfZ4zoEjIreg7DLAbHDKyNj2uDomdioxzaFZesk2UG3Xj3jkcQutKQJkAT24Bw2aODcs5Y6ZViA/s200/CHIANTI+DOCG.JPG" width="164" /></a><span style="font-size: 12.0pt;">Let’s
here deal instead with differences in Italian regulations regarding use of the
term “Riserva”. In the U.S., the term “Reserve” is unattached to any legal
definition or standard of adherence.<span style="mso-spacerun: yes;">
</span>Throughout my travels in the U.S., “Reserva” or “Reserve” <i>may </i>mean
a wine that was longer aged. It <i>may</i> mean a wine made from their best
grapes,<i> or</i> a larger portion of the grapes being from their best vineyard.<span style="mso-spacerun: yes;"> </span>It <i>might</i> mean longer aging or even
their best barrels being used. In every winery I visited, it <i>did</i> mean
something, but what?<span style="mso-spacerun: yes;"> </span>Well, that was up
to the winery. Point being, it is not legally defined in the U.S.<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;"><br /></span></div>
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<span style="font-size: 12.0pt;">In Italy. It means aging.<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Whether
that is good or bad is up to you.
Personally, I think it’s good because, as a consumer, you’re better
prepared to expect what to taste when you do taste the bottle’s contents and
that, ultimately, is the why and how of wine becomes and remains personal to
your palate. But there needs to be a
second <i>caveat</i> before we progress.
Current releases of these two wines are from different vintages and it
will always be so because of the requirements needed to meet <i>Riserva</i>
labeling. Current releases of Villa Graziella’s Chianti DOCG are from its 2017
vintage while their <i>Riserva</i> is from the 2015 vintage. 2015 was rated 95 (as
a vintage year) by <i>Wine Spectator</i>. 2017 remains, as yet, unrated). Yes, Virginia, “old world” wines are looked
at differently.</span></div>
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</div>
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<span style="font-size: 12.0pt;">One
of the ways these wines are looked at differently is how they pair with food.
This is not just common with “old world” reds but “old world” whites also.
Today, lets just look at these two reds because, especially with “old world”
Italian wine, it’s all about acidity and food.</span><span style="font-size: 12pt;"> </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg0jUmSBZqvuDH2QQT1bqvrXGGdJD4-Ay34V8F6_12Wu3y27F-Nt9RwTPL5yH1NSW6C2G0kCEcfiOjTnxQO0P6o4unh-r3lwcUYQMVOimuHSotJ3xxnzXSWBD51W38HXlo4mVyKvePlA/s1600/BEEF+SHANKS1+ROOT+VEGS+GAZIELLA+CHIANTI+RISERVA.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1154" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg0jUmSBZqvuDH2QQT1bqvrXGGdJD4-Ay34V8F6_12Wu3y27F-Nt9RwTPL5yH1NSW6C2G0kCEcfiOjTnxQO0P6o4unh-r3lwcUYQMVOimuHSotJ3xxnzXSWBD51W38HXlo4mVyKvePlA/s200/BEEF+SHANKS1+ROOT+VEGS+GAZIELLA+CHIANTI+RISERVA.jpg" width="191" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef Shanks With Root Vegetables?<br />
I'll Go With The<i> Reserva.</i></td></tr>
</tbody></table>
<b><u><span style="font-size: 12.0pt;">CHIANTI DOCG 2017</span></u></b></div>
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<span style="font-size: 12.0pt;">I
tasted each of these wines over three days (wines being vacuumed pumped and
cool stored). On the nose: Cherry, black plum, raspberry; a note of freshly
sliced green bell pepper. It held up
remarkably well through day two and three and by the third day offered a slight
note of tomato leaf. Tart cherry was
dominant on the palate. Overall, this non-<i>reserva</i> was zippier and
brighter than the <i>Riserva</i> (think Crianza, Reserva & Gran Reserva as
with Spanish wines) and offered bright notes of raspberry and allspice. In the glass, it displayed a very thin watery
rim on its edge (compared to the <i>riserva</i>, which had no such rim). By the
second day, I enjoyed some dried black plum on the finish and, on the third,
notes of black olive. </span></div>
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<span style="font-size: 12pt;">You
don’t need food pairing suggestions from me: Your taste buds already are
craving </span>barbecue<span style="font-size: 12pt;"> ribs, roast chicken with rosemary, roasted vegetables made on
the grill, and – of course – pizza and pasta with red sauce. But also, so much more – let your imagination
swirl and enjoy (or learn from) the experience. <o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">
</span><br />
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<span style="font-size: 12.0pt;">To
appreciate the difference aging makes, let’s start with the DOCG Chianti. The
juice from the Sangiovese spends five months in temperature controlled
stainless steel tanks, then four months in 1,000-liter French oak barrels. The Cab and Colorino are aged in new French
oak barriques for nine months. The three varietals are then blended and
finished in stainless for two additional months. The steel, at cool temperature, preserves freshness
and aromatics. The oak adds, of course, some tannins but also smooths all the
notes together through the “angel’s share” and helps balance all the
components.<o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidXTItOIb2NyZ8GmBSPmu7zWDKTye_QAauELaYFTa8C7oEKDPpS7XncD7sxBdUDqhJSJul1xllU87ld1CDe_MkIM1y9006OzoYM-G5IYyUaMJBI2zD_ovLWdCUC9P55Q-rAOSmStNDeg/s1600/BRISKET+VILLA+GRAZIELLA+CHIANTI+RISERVA.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1266" data-original-width="1600" height="158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidXTItOIb2NyZ8GmBSPmu7zWDKTye_QAauELaYFTa8C7oEKDPpS7XncD7sxBdUDqhJSJul1xllU87ld1CDe_MkIM1y9006OzoYM-G5IYyUaMJBI2zD_ovLWdCUC9P55Q-rAOSmStNDeg/s200/BRISKET+VILLA+GRAZIELLA+CHIANTI+RISERVA.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brisket? For me, That's <i>Reserva</i><br />
Again.</td></tr>
</tbody></table>
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<span style="font-size: 12.0pt;">Contrast
that against the <b><u>2015</u></b> <b><u>CHIANTI RESERVA<o:p></o:p></u></b></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">The
Sangiovese begins with six months in steel and then another 18 months in French
oak. The Cabernet is kept aside awaiting blending by spending two years in
French oak and then, <i>after being</i> <i>blended</i>, spends <i>another</i>
three months in barrel married to the Sangiovese. <i>Reserva</i> wines, under
Italian law, require a minimum of two years aging.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">There
are some differences in the blend also. The DOCG is 90% Sangiovese, 5% </span>Cabernet
Sauvignon and 5% Colorino.<span style="mso-spacerun: yes;"> </span>The Reserva
is a straight up 85% Sangiovese and 15% Cabernet Sauvignon.<span style="mso-spacerun: yes;"> </span>The nose of the <i>reserva </i>(for me) was
more restrained, but I noted hints of cinnamon and balsamic (fir?) and violet.
It offered some earthy notes also. The taste is deeper, dryer - especially
until mid-palate when blackberry and black licorice announce themselves toward
the finish.<span style="mso-spacerun: yes;"> </span>The color is darker and the
wine deeper in dark notes than the non-<i>reserva</i>, through it is still
rounded.<span style="mso-spacerun: yes;"> </span>Some grip (not unpleasant) was
evident after the first day.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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<span style="mso-spacerun: yes;"><br /></span></div>
<div class="MsoNoSpacing">
The non-<i>reserva</i> (for
me) struck me as being deep with rich fruit, led with blackberry (as in farm stand mini-crates), and - with air - developed notes of raspberry. Nonetheless, the wine (either) is dry and while fruit is rich and deep, it is not forward but, instead, reserved: luring, suggestive, tempting: classic "old world". The <i>reserva </i>is this, but deeper and more dry. Aerate or decant either to allow the wine to
open and gift you with its aromatics.
Expect some sediment with the reserva, which is natural. You can strain
this out toward the bottle’s bottom when pouring if such is a problem.</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlokdKwHefPqHNHI-dG8wF_j7FXCH-O1Qd084gvVPzzEGREjUIRsrrIidf-Cnd2oYs-4qLFUqK_m46n7U8xh9qcbAzsYjtfykh-HmvJyq_BSJqkCyGjk9l1ZsX24e1W9lBtrNeJQUpMg/s1600/RIBS+VILLA+GRAZIELLA+CHIANTI+DOCG.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlokdKwHefPqHNHI-dG8wF_j7FXCH-O1Qd084gvVPzzEGREjUIRsrrIidf-Cnd2oYs-4qLFUqK_m46n7U8xh9qcbAzsYjtfykh-HmvJyq_BSJqkCyGjk9l1ZsX24e1W9lBtrNeJQUpMg/s200/RIBS+VILLA+GRAZIELLA+CHIANTI+DOCG.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ribs, Barbecue Sauced? Time For The <br />
DOCG Though The Rosso<br />
Would Work Well Too.<br />
<br /></td></tr>
</tbody></table>
<div class="MsoNoSpacing">
With the <i>reserva</i>, consider
pairing with short ribs (especially bison with a tomato sauce reduction),
grilled lamb with rosemary and garlic, pecorino cheese and roasted chestnuts.
I’ve enjoyed this wine with beef shanks and roasted root vegetables, brisket
and prime rib; all of which begs the question – which wine is better?<br />
<br /></div>
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<span style="font-family: "calibri" , sans-serif; font-size: 11.0pt; line-height: 107%;">And all is which is best answered remembering that </span><i><span style="font-family: "calibri" , sans-serif; font-size: 12.0pt; line-height: 107%;">“All palates are personal and correct for the
people owning them.”</span></i><span style="font-family: "calibri" , sans-serif; font-size: 12.0pt; line-height: 107%;"> My advice?
Select your meal to pair with the season and then pair it with the wine. </span><span style="font-size: 12pt;">The
DOGC retails for less than $15 and the <i>reserva </i>averages $23 and can sometimes
be found for less.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">It’s best to </span><span style="font-size: 12pt;">start
with one of each and make your own comparison.</span><br />
<span style="font-size: 12pt;"><br /></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXbI-Vti0jG1FiV2T4BCtcJpFmqLLD__qDYzNQT6KiTMkUTp4nLUyXij-utOUoW48WSNKrUJlVz10Tom36o8HvHv93VVdRKRhKN9ugZVJVOFOzYbNvsXIY3BJZ4TTjF_OpglXCXhuB2A/s1600/STEAK+TIPS+VILLA+GRAZIELLA+CHIANTI+DOGC.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1036" data-original-width="1600" height="129" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXbI-Vti0jG1FiV2T4BCtcJpFmqLLD__qDYzNQT6KiTMkUTp4nLUyXij-utOUoW48WSNKrUJlVz10Tom36o8HvHv93VVdRKRhKN9ugZVJVOFOzYbNvsXIY3BJZ4TTjF_OpglXCXhuB2A/s200/STEAK+TIPS+VILLA+GRAZIELLA+CHIANTI+DOGC.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steak Tips With Mushrooms? Pass The DOCG, Please.<br />
<br /></td></tr>
</tbody></table>
<span style="font-size: 12pt;">Salute!</span><br />
<span style="font-size: 12pt;">.............. Jim</span><br />
<span style="font-size: 12pt;"><br /></span>
<br />
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<br /></div>
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<span style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">winemizer.net does not accept any advertisements, nor is it
affiliated with any winery, vineyard, importer or distributor. You may be
assured that any opinions are not economically biased (though they may not be
appropriate to your individual and unique palate).<o:p></o:p></span></div>
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<b><u>MINI TECH SPECS:<o:p></o:p></u></b></div>
<div class="MsoNoSpacing">
<u>CHIANTI DOCG<o:p></o:p></u></div>
<div class="MsoNoSpacing">
TA: 5.45<o:p></o:p></div>
<div class="MsoNoSpacing">
pH: 3.48<o:p></o:p></div>
<div class="MsoNoSpacing">
ALC: 14%<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b><u>CHIANTI DOCG RISERVA<o:p></o:p></u></b></div>
<div class="MsoNoSpacing">
TA: 4.99<o:p></o:p></div>
<div class="MsoNoSpacing">
pH: 3.56<o:p></o:p></div>
<div class="MsoNoSpacing">
ALC: 14<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
All grapes used for either offering are certified
organic. Vines (for either) grow at an altitude of 300 meters (984.25 ft) above
sea level. Soil (for either) is
calcareous. Exposure is SE (except
Cabernet Sauvignon, which is NW).
Harvesting is by hand. </div>
</div>
<span style="font-size: 12.0pt;"></span></div>
Wine Mizerhttp://www.blogger.com/profile/05752073281522251151noreply@blogger.com0tag:blogger.com,1999:blog-6017368668541858478.post-10134298838480972352019-07-15T12:16:00.000-07:002019-07-19T13:42:14.451-07:00VILLA GRAZIELLA ROSSO TOSCANO IGT 2018<br />
<div class="MsoNoSpacing">
<i><span style="font-size: 12.0pt;">“Wine is sunlight, held
together by water.”</span></i><span style="font-size: 12.0pt;"> …. <span style="background: white; color: black;">Galileo Galilei</span><span style="background: white;"><o:p></o:p></span></span></div>
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyg1-bJUHPW1LQCbcjVj_JDW90R944fSPY_JRcF6m2HuTKhunOwIwOg9A8vsMJxq10N6jcdJb_4w4cuDlzsYo38ZDgwcZ-27ww-KUhTpzTZYbWCbGi1XP-evl8JrpyMu9Fr9Y7peBRTA/s1600/ICEA+SEAL.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1179" data-original-width="1600" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyg1-bJUHPW1LQCbcjVj_JDW90R944fSPY_JRcF6m2HuTKhunOwIwOg9A8vsMJxq10N6jcdJb_4w4cuDlzsYo38ZDgwcZ-27ww-KUhTpzTZYbWCbGi1XP-evl8JrpyMu9Fr9Y7peBRTA/s200/ICEA+SEAL.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The ICEA Seal Appears On The<br />
Back Label of Each Villa<br />
Graziella Bottle</td></tr>
</tbody></table>
<br />
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white; color: black; font-size: 12.0pt;">What a simple and poetic
expression from “simpler” times.<span style="mso-spacerun: yes;"> </span>Today,
crafting wine is science (some good, and some emphasizing intervention).<span style="mso-spacerun: yes;"> </span>Then, on an especially good day, you meet up
with someone from Villa Graziella and you realize there are people who still
respect that simpler philosophy, that simpler understanding of Galileo. <span style="mso-spacerun: yes;"> </span>Minimalist intervention, organically grown
grapes, organic farming. Almonds (see note below), olive oil – there’s not a lot going on here
on the farm in Montespertoli (Mon-Tay-Spear-Tow-Lee) in Tuscany that hasn’t
been going on for <u>twelve</u> <u>generations</u> except, in our modern times,
to say “organic” requires certification.<span style="mso-spacerun: yes;">
</span>And Villa Graziella has that.<span style="mso-spacerun: yes;"> </span>The
estate has been certified organic and sustainable since 1997 by the ICEA
(Italian Environmental & Ethical Certification Institute) and has earned re-certification
with every vintage since.</span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioekLkDcImB2-ALgpkdIOelihxeLc2E0mrNfI8gc9z8oKe7XWa0VP2Lgw2-kAGFFk3r4YbzLfwrxvma99lh86qrxy-f0Lalcydt5PPELZ3y15L8t3_D95phqgRqjb73VhWgOEk6PDItg/s1600/ROSSO+BTL.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1375" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioekLkDcImB2-ALgpkdIOelihxeLc2E0mrNfI8gc9z8oKe7XWa0VP2Lgw2-kAGFFk3r4YbzLfwrxvma99lh86qrxy-f0Lalcydt5PPELZ3y15L8t3_D95phqgRqjb73VhWgOEk6PDItg/s320/ROSSO+BTL.JPG" width="274" /></a><span style="background: white; color: black; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white; color: black; font-size: 12.0pt;"></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white; font-size: 12pt;">Demographics tell us it is the millennials
that care most about this. But it’s safe to assume that <i>everyone</i> cares
about how the wine works at the kitchen table (or dining room). And I found it works in both environments,
not to mention picnic tables and tables at the beach. Being labeled as Rosso” (</span><span style="background: white; color: #222222; font-size: 12.0pt;">The literal translation of </span>“Rosso<span style="background: white; color: #222222; font-size: 12.0pt;"> di Toscana” </span>is <span style="background: white; color: #222222; font-size: 12.0pt;">“red </span>[wine]<span style="background: white; color: #222222; font-size: 12.0pt;"> from Tuscany”), it is assumed by many to mean “common” or
somehow lesser in quality. Add in that “IGT”
</span>is <span style="background: white; color: #222222; font-size: 12.0pt;">an acronym for <i>indicazione
geografica tipica</i>, which rendered into English, means “typical geographic
indication” and one might understand how others could take that all together to
mean the wine is not superior. But let’s
remember that “IGT” is also how the “Super Tuscans” were originally and still are
classified due to regulation limiting permitted grapes used in their blending. This <i>rosso</i> is from Tuscany, but the only
common thing about it is its price. In terms of price to value, this <i>rosso</i>
is definitely superior.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white; color: #222222; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white; color: #222222; font-size: 12.0pt;"></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white; color: #222222; font-size: 12.0pt;">Point being you may find this wine a surprise and deliciously
so regardless of whatever demographic you find yourself within. I grew up with simple <i>rosso </i>wine made
by Italian neighbors. But this wine was not that. No rough edges. Integration was seamless. The inclusion of 5% Canaiolo and Colorino
(both permitted in the Chianti DOGC and included in the wines of Amarone della Valpolicella
for example) add color and some tannin to firm up the wine’s structure, while
the Canaiolo contributes softness to the finished blend. Nonetheless, this is
Tuscan wine and the blend is comprised of 95% Sangiovese (specifically
Sangiovese Piccolo). </span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white; color: #222222; font-size: 12.0pt;"><br /></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHY5W4tmRJTeTSIJhBzWT-GTsbQWBIdTBpDrS8uwQftVT0tWJNPWznDf_SigYGjA6tfS8ZRBCkoE9CXMiT-aLcsyiVTs862szzBcVJFVI6igUosqcPiMC24tn-rz6p0bs49h1oAaeSKg/s1600/PIZZA+PREP+VILLA+GRAZIELLA+ROSSO.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1516" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHY5W4tmRJTeTSIJhBzWT-GTsbQWBIdTBpDrS8uwQftVT0tWJNPWznDf_SigYGjA6tfS8ZRBCkoE9CXMiT-aLcsyiVTs862szzBcVJFVI6igUosqcPiMC24tn-rz6p0bs49h1oAaeSKg/s200/PIZZA+PREP+VILLA+GRAZIELLA+ROSSO.jpg" width="189" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not The Best Pairing But A<br />
Good Example Of How Well The Wine<br />
Works With Food</td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white; color: #222222; font-size: 12.0pt;"></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white; color: #222222; font-size: 12.0pt;">The juice is aged seven months in temperature controlled
stainless steel tanks to preserve its aromatics and freshness, making it a
perfect summer red. And Sangiovese is a high acid grape making it food-friendly
by nature. Perfect for charcuterie and
other casual enjoyments. But I was using whatever was on hand and so made a
pizza with whatever ingredients were left over from a previous meal. Worse, the pizza was not in the style of Southern
or even Central Italy: In fact, even the crust was made from almond “flour”
(horrors!). I topped the crust with
buffalo mozzarella, basil pesto, dabs of goat cheese and grated Fontina and
Parmesan Reggiano. As I said, I was
using what I had on hand and had I any olives, they would have been
included. Despite having no red sauce,
the wine did well with this simple meal.
Simple but well-crafted healthy food paired with organic wine. While the meal wouldn’t win any culinary
stars, the wine elevated the meal. And
that, really, is the point of wine made by Villa Graziella: wine that tastes
better with food. Food that taste better with wine. <o:p></o:p></span><span style="background: white; color: #222222; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white; color: #222222; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white; color: #222222; font-size: 12.0pt;"></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white; color: #222222; font-size: 12.0pt;">So what to expect upon opening a bottle of this wine?<span style="mso-spacerun: yes;"> </span>Personally, I’d expect to either decant it or
allow it to breath for some time allowing the wine to open up and display its
aromatics. <span style="mso-spacerun: yes;"> </span>Enjoy its light garnet color
in the glass, tipping you off to this wine being an enjoyable refresher and one
benefiting from being slightly chilled. You’ll be rewarded with notes of black
cherry and blackberry as in a compote.<span style="mso-spacerun: yes;"> </span>Cranberry
and juicy plum tempt the senses and the perfume finishes with a suggestion of
anise.<span style="mso-spacerun: yes;"> </span>On the palate, I enjoyed a
seamless meld of red fruit led by cherry.<span style="mso-spacerun: yes;">
</span>The wine is medium bodied with vibrant – but not biting – acidity which
is the key needed to unlock the flavors of food.</span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white; color: #222222; font-size: 12.0pt;"><br /></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcxsDsl4ckzbnlqoDfM6nq56i_-LgTkbASiDzFK8Uxt7QB44hjyt84jltOKRMo75LMfTL6JRNasMqC7j2LEjKJWJToBpwn67xPoeX7lfCk9Oad3AqqZj_-cVzbzXVIijfdk-dNXg3rFQ/s1600/Charcuterie+VILLA+GRAZIELLA+ROSSO.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1031" data-original-width="1600" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcxsDsl4ckzbnlqoDfM6nq56i_-LgTkbASiDzFK8Uxt7QB44hjyt84jltOKRMo75LMfTL6JRNasMqC7j2LEjKJWJToBpwn67xPoeX7lfCk9Oad3AqqZj_-cVzbzXVIijfdk-dNXg3rFQ/s200/Charcuterie+VILLA+GRAZIELLA+ROSSO.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Perfect Pairing</td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white; color: #222222; font-size: 12.0pt;"></span></div>
<div class="MsoNoSpacing">
<div style="text-align: justify;">
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 12pt;">Consider enjoying this wine as an alternative to Beaujolais
and Pinot Noir. From the patio to the
picnic table, slightly chilled, you’ll find this wine a welcome accompaniment
with casual plates. After tasting it, I
later paired it with a charcuterie and it was perfect outdoors at a picnic
table lakeside. With barbecue baby back
ribs? Delicious!</span></div>
</div>
<div class="MsoNoSpacing">
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 12pt;"><br /></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Zhza7S_FzaxQ0HwqeMEQIOmzHqzhpn_lR9hlIJdWCECkC3f_9VGHwqlh2NHZU8OG56RgjKaNmDg8AJaPpqELHqtUG5TcTR1Q_U_ItqmPGAbR-2PPdv5jGHQquvced-20HUp0OT-DgQ/s1600/RIBS+VILLA+GRAZIELLA+CHIANTI+DOCG.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Zhza7S_FzaxQ0HwqeMEQIOmzHqzhpn_lR9hlIJdWCECkC3f_9VGHwqlh2NHZU8OG56RgjKaNmDg8AJaPpqELHqtUG5TcTR1Q_U_ItqmPGAbR-2PPdv5jGHQquvced-20HUp0OT-DgQ/s200/RIBS+VILLA+GRAZIELLA+CHIANTI+DOCG.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BBQ Ribs. Another Perfect Pairing, But Let Your<br />
Imagination Guide You.</td></tr>
</tbody></table>
<div class="MsoNoSpacing">
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 12pt;"> <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white; color: #222222; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing">
<div style="text-align: justify;">
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 12pt;">Taste this wine and taste the simpler times of, perhaps, your
yesterdays, your lineage, or, perhaps, just a rediscovery of what wine was
meant to be and can be again - for you<o:p></o:p></span></div>
</div>
<br />
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<br />
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white; color: #222222; font-size: 12.0pt;">Salute!<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white; color: #222222; font-size: 12.0pt;">………….. Jim<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Follow and <b>like</b> Wine Mizer on Facebook for
mini-reviews, industry news and more. Follow winemizer on twitter.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #333333;">winemizer.net does not accept any
advertisements, nor is it affiliated with any winery, vineyard, importer or
distributor. You may be assured that any opinions are not economically
biased (though they may not be appropriate to your individual and unique
palate).<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #333333;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<b><u><span style="color: #333333; font-size: 12pt;">TECH SPECS:<o:p></o:p></span></u></b></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="color: #333333; font-size: 12pt;">Villa Graziella: </span><a href="https://villagraziellaorganic.com/">https://villagraziellaorganic.com/</a><br />
<span style="color: #333333; font-size: 12pt;">Region: Tuscany<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="color: #333333; font-size: 12pt;">Appellation: Chianti Colli Fiorentini di
Montspertoli, Provence: Florence<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="color: #333333; font-size: 12pt;">Producer: Luca Nesi<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="color: #333333; font-size: 12pt;">Wine
Make/Enologist:Fabio Signorini<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="color: #333333; font-size: 12pt;">Altitude: 300 meters (984.25 ft)
above sea level<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="color: #333333; font-size: 12pt;">Exposure: SE<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="color: #333333; font-size: 12pt;">Soil: Calcareous<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="color: #333333; font-size: 12pt;">Training: Spurred cordon w/small
amount Guyot vine training<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="color: #333333; font-size: 12pt;">Blend: 90% Sangiovese
Piccolo, 5% Canailo, 5% Colorini<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="color: #333333; font-size: 12pt;">Vine Age: 1985<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="color: #333333; font-size: 12pt;">Density: 4000-5000 vines per
hecatare (9884-12,355 Acres) <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="color: #333333; font-size: 12pt;">TA: 3.6<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="color: #333333; font-size: 12pt;">pH: 5.95<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="color: #333333; font-size: 12pt;">ALC: 14%<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="color: #333333; font-size: 12pt;">Vinification: 12-15 days maceration of hand
selected grapes at controlled temp of 24-26C (75-79 F) with soft extraction and
frequent punch downs.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="color: #333333; font-size: 12pt;">Aging: 7 months 18-20C (65-68F)
Temperature controlled stainless<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="color: #333333; font-size: 12pt;">Vineyard
Practice: Organic: Cover cropping
between rows with beet root, broad beans, lentils, mustard, rye grass, sweet
peas, cow pies and sheep dung compost. <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="color: #333333; font-size: 12pt;">Farming Since: 1797, Family Managed <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="color: #333333; font-size: 12pt;">ARP: <$13. U.S.</span><br />
<span style="color: #333333; font-size: 12pt;"><br /></span>
<span style="color: #333333; font-size: 12pt;">Note: The almonds referred too (skinless Marcona) are roasted in the organic olive oil produced in</span><span style="color: #222222; font-family: "arial" , sans-serif; font-size: 11pt;"> M</span><span style="color: #222222; font-family: "arial" , sans-serif; font-size: 11pt;">ontespertoli but the olives (Marcona) are grown in Spain. </span></div>
Wine Mizerhttp://www.blogger.com/profile/05752073281522251151noreply@blogger.com0tag:blogger.com,1999:blog-6017368668541858478.post-17098747872756292562019-06-18T15:30:00.000-07:002019-06-18T16:09:35.776-07:00The Wines (some) of Jose Maria de Fonseca, A Somewhat Definitive Guide <div class="separator" style="clear: both; text-align: center;">
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I haven’t written much lately
because, frankly, there hasn’t been much that I experienced that excited me.
Besides, it’s a lot of work and I don’t get paid for it (see note at column’s
bottom as to why <i>I choose</i> not to).<span style="mso-spacerun: yes;"> </span>I <i>have</i>
been posting short reviews and industry news on my Facebook page, several of
them about the wines of Portugal – call it my “Portuguese re-phase”- so when I
got an invite to meet with senior winemaker Domingos Soares Franco of Bodega
Jose Maria da Fonseca, it took me all of a millisecond to accept, and I became
excited again.<o:p></o:p></div>
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<br /></div>
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<span style="font-size: 12.0pt;">We
met at avec in Chicago in May with other wine professionals where I felt
guiltless in monopolizing his time. <span style="mso-spacerun: yes;"> </span>Domingos
is passionate about wine.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Passion translates into good product and his wines
are beyond that.<span style="mso-spacerun: yes;"> </span>We tasted several wines
and I think the best approach today is simply to start at the beginning and go forward with each
of the wines tasted.<o:p></o:p></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_74Cs6_Bc085trwyb9S4hT1HxKKv5G9aqb7qtxIuuWB1iIt7FwOaQZQ5iYIcTrfYkCUpV_m42FfXET4SDpnNFnJkJVKPUT3dykpGT8fEky8XUMDlliyrRc_oQgE6y3c2lm3fD2RipMA/s1600/DOMINGOS+SOARES+FRANCO.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_74Cs6_Bc085trwyb9S4hT1HxKKv5G9aqb7qtxIuuWB1iIt7FwOaQZQ5iYIcTrfYkCUpV_m42FfXET4SDpnNFnJkJVKPUT3dykpGT8fEky8XUMDlliyrRc_oQgE6y3c2lm3fD2RipMA/s400/DOMINGOS+SOARES+FRANCO.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The "Mizer" (R) and Domingos Soares Franco ( VP & Senior Winemaker)<br />
sharing my favored Alambre de Setubal<br />
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<b><span style="font-size: 12.0pt;">Jose de Sousa 2017<o:p></o:p></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzA_USjSWQDYXTsSt4pR_CmumIPEqv-zUhKqZ_k9A88rF9dLEmzfNHYXSn28eCHbc4ICHbTIt5TT5Yy-_rO_-od5MPVwwFwI2yX4-gfaOnjin4Wz3s0VMzoCCXmv3A98sAX9wwKOis_g/s1600/Jose+de+Sousa+btl+shot.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="612" data-original-width="170" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzA_USjSWQDYXTsSt4pR_CmumIPEqv-zUhKqZ_k9A88rF9dLEmzfNHYXSn28eCHbc4ICHbTIt5TT5Yy-_rO_-od5MPVwwFwI2yX4-gfaOnjin4Wz3s0VMzoCCXmv3A98sAX9wwKOis_g/s320/Jose+de+Sousa+btl+shot.png" width="88" /></a></div>
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<u><span style="font-size: 12.0pt;">My favorite</span></u><span style="font-size: 12.0pt;">. A tenor nose:
all high notes with oriental spices. Silk on the palate counterbalanced with bass
notes of dates, chocolate, fig and plum offset by allspice and a hint of
oak. A small part (maybe 30%) used in the process
is very similar to that used by the Romans 2000 years ago. That portion of the
grapes: {Grand Noir 58%, (the local name for Baga), Trincadeira 22% and
Aragones 20%} are destemmed by hand and trodden underfoot. Afterwards, a small
portion of the must, skins and stems are fermented in <i>talhas</i> (clay
vessels) and another in <i>legares</i> (large granite holding tanks) and the
rest in temperature controlled stainless steel. The use of <i>talhas</i> gives
spice to and adds another dimension to the wine (call that dimension “secondary,”
“tertiary”…… we need a <i>new</i> name for this <i>old</i> process) that sets
this beverage apart from anything you’ve ever tasted. The wine has skin
maceration of four weeks followed by nine months in French and American oak
casks. Despite the inclusion of stems, I found the tannins smooth and rounded. With
a suggested retail price (ARP often less) of $19.99, this is a <i>must buy</i>
and a “Mizer” recommendation. ALC:
14.5%. TA: 5.25 g/L pH: 3.63.
Region: Alentejo 93 points <i>Wine Enthusiast</i> (2016
Vintage) and 94 (2015 Vintage), drink through 2020 and 2019 respectively. Other tasters refer to “a dense texture, layered
with black fruits and acidity” and stating that the wine “has a particularly
juicy edge.” Agree about the texture and dark fruit..<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;"><b>Periquita Reserva 2017</b><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi004RNpYTx_7clHACCHo82sENVf_U42TYCqUpOO8s8VT46Z42XWWjuTA3dUHMUyhK0Jo7XJaS4BxaOEuQV_saFEpLggDEIZa3I_m4hkPo0mdJQCI_NPO0_RGXcWP8hSiq-4u8LDulinQ/s1600/Periquita+Reserva+btl+shot.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="236" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi004RNpYTx_7clHACCHo82sENVf_U42TYCqUpOO8s8VT46Z42XWWjuTA3dUHMUyhK0Jo7XJaS4BxaOEuQV_saFEpLggDEIZa3I_m4hkPo0mdJQCI_NPO0_RGXcWP8hSiq-4u8LDulinQ/s320/Periquita+Reserva+btl+shot.png" width="107" /></a></div>
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<span style="font-size: 12.0pt;">A
logical follow up to the Jose de Sousa, it has lower notes and a deeper nose,
but a slightly sweet aroma. Plum lifted by violet on the nose. Blackberry with
some cardamom on the palate. Some grip. From the V.R. Peninsula De Setubal, the
wine is produced at Cova da Periquita. The wine had proven to be the best in
the region, so popular, in fact, that it became known as Periquita wine. Other owners asked for cuttings, which Jose
de Maria de Fonseca obliged. But he registered “Periquita” as a trademark in
1941 and its popularity has since taken hold in Sweden, Brazil, the UK, USA,
Canada, Denmark and Norway. With its character, sweet aroma and complexity,
it’s easy to understand why it has been so well received. Blended from indigenous grapes (I’m all about
that): Castelao (56%), Touriga Nacional (22% and Touriga Francesa (22%).
Fermentation about 7 days at 79(F) with full skin contact. Aged 8 months in new
and used French and American oak.
ALC:13.0% TA:5.60 g/L RS:7.9 g/L.
Region: Setubal Peninsula. The
SRP (Suggested Retail Price) is $14.99 which also contributes to its worldwide</span>
acceptance. 90 Points <i>Wine Enthusiast</i>
which recommended it as a “Best Buy”.
Drink now per them. Other tasters refer to “strawberry red cherry (and)
aniseed toast (with) smoky nutmeg licorice” and “hints of vanilla and dark
berries.” <i>Wine Enthusiast</i> refers
to it being “full of black fruits with a structure of generous tannins”. Today, being in June 2019, I found the
tannins noticeable but very pleasant. <o:p></o:p></div>
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<b><span style="font-size: 12.0pt;">Domini Plus 2015<o:p></o:p></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMuvnKzsrr1KUBxLLRFntCMxZYtwCGOnNM5kRgAGQ2zcrbX8qZSt6VJrOqbyWlH6tgaKyQECu65zbswG0gas0O3gFjEvt84dd0VbPgpuBWHawPAbBh3CrOqbv0mszHtt6z8sD2GIEGvQ/s1600/Domini+Plus+btl+shot.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="481" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMuvnKzsrr1KUBxLLRFntCMxZYtwCGOnNM5kRgAGQ2zcrbX8qZSt6VJrOqbyWlH6tgaKyQECu65zbswG0gas0O3gFjEvt84dd0VbPgpuBWHawPAbBh3CrOqbv0mszHtt6z8sD2GIEGvQ/s320/Domini+Plus+btl+shot.png" width="96" /></a></div>
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<span style="font-size: 12.0pt;">A
study in grace. A wine to pair against
wine from anywhere that “wine snobs” are inclined to contemplate over. The nose
is wispy and ethereal. It seduces and
then diffuses leaving you with a memory of wonder. Baking spices. Slight toast. This is elevated “old world”,
not in-your-face. On the palate, the wine is rich and mouth coating, but it’s not
a one-note song. Wet slate, clove, minerality, all lifted by rose petal; each
element seamlessly intertwined. Liquid art.
From the Douro – a recent area for Fonseca, but one most artfully
managed and used – the wine is a blend of Touriga Francesca (96%) and Touriga
Nacional (4%). Tasting this wine, I came
to understand why Domingos prefers Francesca over Nacional. Less assertive, more polished and refined. 27 acres of the vineyard are from the Douro
Superior and this makes itself evident in the glass. So does the process of
vinification: Full skin contact at approximately 82(F). Ten months in new
French oak. ALC: 13.9% TA: 6.0 g/L
pH: 3.64 SRP:
$44.99 Region: Douro
90 Points <i>Wine Enthusiast, </i>which
recommended<i> </i>drinking<i> </i>from<i> </i>2019. <i>Wine Enthusiast</i> also referred to this
wine’s “Intense aromas of violets, cassis, spice and blackberries” and stated
that the wine (“palate”) “is full bodied and concentrated with rich, black
fruit flavors, smooth tannins and a long persistent finish.” Looking through the magazine’s reviews, I
observed this wine has been well rated consistently by them with an earlier
reference saying, “It’s the French wood aging that gives this wine it’s Plus
moniker. It brings out elegant perfumes, the black fruits rich and smooth.” <o:p></o:p></span></div>
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<b><span style="font-size: 12.0pt;">Ambre Moscatel de Setubal 20 Years <o:p></o:p></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWN2giw8BnUZpmhCNuvPiWr-BHOFT0K7DwvCB64mEswV43ITKnlGTDVkz03lkhl3JvtVgkGBcmQzR9l0EPIo6Q2zgDZ6qeGxEeXBLG_JgECX-JpSqyMGcXAxSOoQ7tnEILiYK5C9vC-A/s1600/Alambre+20+Years+BTL+SHOT.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="617" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWN2giw8BnUZpmhCNuvPiWr-BHOFT0K7DwvCB64mEswV43ITKnlGTDVkz03lkhl3JvtVgkGBcmQzR9l0EPIo6Q2zgDZ6qeGxEeXBLG_JgECX-JpSqyMGcXAxSOoQ7tnEILiYK5C9vC-A/s320/Alambre+20+Years+BTL+SHOT.png" width="123" /></a></div>
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<span style="font-size: 12.0pt;">How
to describe this wonder of sweet wine that remains under the radar; harder yet
– to explain why? Trockenbeerenauslese
has given way to less expensive Ice Wine. (For me, like comparing a “puddin’
pop” to Tiramisu). As popular as Chianti
has become in the U.S., sales of <i>Vin Santo</i> remain insignificant. Few have tasted a <i>Muscat de Beaumes de
Venise</i>, though so many proclaim the elegance of French wine. Is it that
generally, the market has moved away from “sweet” wine or is it the cost? Seems I’ve observed a great many people
starting out in wine opting for sweet. Perhaps once graduated and moved on,
sweet is relegated by them to “inferior” but no one knowledgeable about wine
believes that. Good wine vs. bad wine is
available as either. As for cost,
admittedly no winery’s flagship wine is inexpensive. But I submit it’s an experience that should
be appreciated on occasion. And this
Moscatel (from Setubal) is both unique and a quality reference point for what
dessert wines <i>should be</i>. Any wine
can be sweet, but how it is balanced with acidity is the not an inexpensive
art. Consider too that any wine aged 20
years in wood comes with cost. Then
again, all Moscatel de Setubal is fortified yielding a wine of higher than
average alcohol (fortification stops the fermentation process, leaving residual
sugar). It is served in small glasses. And
re-capped, the wine will remain fresh for months making it not so expensive
after all. What can you expect from this
Moscatel from Setubal? The nose is alive
with caramel, honey and orange marmalade.
The palate enjoys a carry-over of these notes in harmonious balance. Of
all dessert wines tasted, it finished so crisply as to make it unique – not to
disparage a </span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">5
puttonyos Tokaji Aszú, or any other “sweet” wine. But this wine is so unique, so tied to the
geography of Setubal in Portugal, that it should not be ignored. And it needs
to be experienced for its finish. If you’re wondering if this was my other
favorite, you no longer need to wonder. It is. ALC: 18.4% TA:7.3 g/L
pH: 3.34 RS 182 g/L SRP: $69.99
Region: Setubal Peninsula <i>Wine
Enthusiast: </i>92 – 94 Points. In its
most recent review, the same magazine states “This Moscatel de Setubal is a
beautifully smooth, nutty wine, with acidity and freshness along with
sweetness. Surprisingly light, despite its 18% alcohol, its closest parallel is
Madeira rather than Port.” Earlier, I
quote them saying “Why is Moscatel from Setubal so unknown?’. </span></div>
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<b style="font-size: 12.8px;"><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></b></div>
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<b style="font-size: 12.8px;"><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Alambre
Moscatel de Setubal 40 Years </span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrvsc0Gse4wUdRJj8iy_SAX9sgTNKkuakQc79gB0nn_PNo9YWTzKXDmsKVfbhJhmfiXtJafsOYe7UI_Q6NGGim_W8gZcOjxU8HWMLzCzLuwI9q_wNV_bg4SwnHlnAazMFl3mdMem5h1Q/s1600/Alambre+40+Years+btl+shot.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1575" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrvsc0Gse4wUdRJj8iy_SAX9sgTNKkuakQc79gB0nn_PNo9YWTzKXDmsKVfbhJhmfiXtJafsOYe7UI_Q6NGGim_W8gZcOjxU8HWMLzCzLuwI9q_wNV_bg4SwnHlnAazMFl3mdMem5h1Q/s320/Alambre+40+Years+btl+shot.png" width="315" /></a></div>
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<span style="font-size: 12pt;">As with the 20
Year Alambre, the best lots are selected for production of this fortified wine.
Upon arrival, the alcohol level of the grapes is analyzed to determine the
ideal moment to add brandy, halting fermentation. Aged in used oak as is the 20
Year.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">And, as in the 20 Year, no caramel
or color is used.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">I observed a greenish
hue at the wine’s rim-edge in the glass (normal after 20 years). The wine is more
intense than the 20 year in all aspects and developed stronger aromas and
a</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">taste of brandied raisin.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">As with the 20 year: 100% Moscatel.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">ALC: 18.7%</span><span style="font-size: 12pt;">
</span><span style="font-size: 12pt;">TA: 5.25 g/L</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">pH: 3.4</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">RS: 187 g/L</span><span style="font-size: 12pt;">
</span><span style="font-size: 12pt;">SRP: $149.99</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">Region: Setubal Peninsula</span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> </span></div>
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<span style="font-size: 12.0pt;">I
like to think Galileo Galilei somehow tasted these wines when he said <i>“Wine
is sunlight held together by water.’</i> and I too wonder why (as did <i>Wine
Enthusiast</i> when they asked) <i>“</i></span><i><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Why is Moscatel
from Setubal so unknown?’. </span></i><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> These wines are not a testimony of
interference or technology. They are all
indigenous and all about <i>terroir.</i> Yet, the wines of Portugal,
particularly Setubal, have long flied under the radar. Perhaps it’s because its neighbor’s (Spain)
land mass and acreage plantings is so much larger. Perhaps it’s because Italy (with more than
900 indigenous grape varieties) have awed American palates. Fact is, these
wines offer a unique footprint; a sense of place – wines made from grapes (also
indigenous) that grow best <i>only </i>in that place. Tasting that wine, these
wines, puts in your glass a sense of that place unlike any other. You can leave
home without leaving your living room. <o:p></o:p></span></div>
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Saude………….<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: left;">
Jim<o:p></o:p></div>
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<br />Wine Mizerhttp://www.blogger.com/profile/05752073281522251151noreply@blogger.com0tag:blogger.com,1999:blog-6017368668541858478.post-56570322795314014642019-05-08T14:05:00.000-07:002019-05-08T18:38:57.155-07:00RAVENSWOOD WINERY<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: 12.0pt;">“<i style="mso-bidi-font-style: normal;">Where have all the <s>flowers</s> (wineries) gone?”<span style="mso-spacerun: yes;"> </span>…. Peter, Paul & Mary<o:p></o:p></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Mfe_WCe-1wxMzEPfE2aX8gTv3gDerpuuNbb3YYbom525EWDFnTW-mFFGkwyEGRj8e9RA-R-SBl-s-RYHtCJPgsXeGKciXTL4cdYQfk1zWXv-muuu0mRBGfcPwzS2oDiH6PmCX177zA/s1600/RAVENSWOOD+SIGN.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1051" data-original-width="1600" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Mfe_WCe-1wxMzEPfE2aX8gTv3gDerpuuNbb3YYbom525EWDFnTW-mFFGkwyEGRj8e9RA-R-SBl-s-RYHtCJPgsXeGKciXTL4cdYQfk1zWXv-muuu0mRBGfcPwzS2oDiH6PmCX177zA/s320/RAVENSWOOD+SIGN.jpg" width="320" /></a></div>
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<span style="font-size: 12.0pt;"><i style="mso-bidi-font-style: normal;"><br /></i></span></div>
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Benziger,</div>
<div class="MsoNoSpacing">
Hop Kiln,<o:p></o:p></div>
<div class="MsoNoSpacing">
Kenwood, <o:p></o:p></div>
<div class="MsoNoSpacing">
Merry Edwards,<o:p></o:p></div>
<div class="MsoNoSpacing">
Seghesio, <o:p></o:p></div>
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Siduri. <o:p></o:p></div>
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<br /></div>
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And now, Ravenswood.
<o:p></o:p></div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
If writing is an exercise to
develop futility muscles, this post is a good example. Whatever I say here will have no impact on
what has happened. It won’t change
anything. And what happened is not even
“new” news. Fact is, I felt so bad upon
learning this, I took some time off from writing about it, or for that
matter … about anything (either here or
on my Facebook page). <o:p></o:p></div>
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<br /></div>
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</div>
<div class="MsoNoSpacing" style="text-align: justify;">
The issue so troubling for me was
that with most others of those mentioned above, the acquisitions and
sales were seamless. The same people I
met and whose company I enjoyed are still at those wineries. The winemakers and counter servers are still
there. The marketing people are still
there. At trade events, the people I’ve known are still representing the
company at various cities throughout the United States. Unless you knew the winery had “changed
hands,” you likely hadn’t noticed anything. Allegedly, the new, mega-international-corporate-conglomerate
simply infused cash into the business to build the brand.<o:p></o:p></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEObSGtSo9D99tACKjsIt8wLJNsuvBwWoL5O15x3B8FE7eDtjPeBNYisv7VkCGIPnykVL23CIqXB2OCMx4Lq7dGpVT5s8uZoilEwsfAxRmMIM6Ou1exIgxmynYlES0ToxfHN10pK9o7A/s1600/RAVENSWOOD+OLD+HILL+ZIN+BTL.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="527" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEObSGtSo9D99tACKjsIt8wLJNsuvBwWoL5O15x3B8FE7eDtjPeBNYisv7VkCGIPnykVL23CIqXB2OCMx4Lq7dGpVT5s8uZoilEwsfAxRmMIM6Ou1exIgxmynYlES0ToxfHN10pK9o7A/s320/RAVENSWOOD+OLD+HILL+ZIN+BTL.JPG" width="105" /></a></div>
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Then comes Constellation and
EJ Gallo and there goes Ravenswood.
Ravenswood was just one of 30 Constellation brands that Gallo purchased
April 4<sup>th</sup>. A spokesperson
(Alexandra Wagner) for Constellation said “Constellation’s top priorities are
the long-term interest of our business, our people and the communities where
employees live and work.” In an interim,
however (always there is one) employees of the tasting room at Ravenswood said
they were being let go as of May 15 this year.
Gallo only bought the brand. The
tasting room on Gehricke Road is being closed after thirty years.<o:p></o:p></div>
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<br /></div>
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My most recent experience with
Ravenswood was opening a 2012 “Old Hill” (single vineyard) Zinfandel that I
purchased at the winery and paired with a slow-cooked brisket. This was another wine I intended to write
about as I found the time. Maybe it’s that
reference to “time” that has me so troubled. Instead of a review, this post becomes a
eulogy; a reminder of how fleeting our grasp on our presumptions are; how
tentative our hold is on things we assume will remain as they “always have”. </div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrBzLmBTehzlQam0GAMdCsD_Y8qNTCgrGocndEmCwcvf63GoIQb3tKwshdXbJWcqPx8PB2ZVzT47pD6C9XVQPX5LJeGVqs0f9UEEiB-_4pQVmpdnWbML6gPbXQUAwt__vM0cqc_IVGFg/s1600/RAVENSWOOD+OLD+HILL+BTL+4CLOSE+UP.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="940" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrBzLmBTehzlQam0GAMdCsD_Y8qNTCgrGocndEmCwcvf63GoIQb3tKwshdXbJWcqPx8PB2ZVzT47pD6C9XVQPX5LJeGVqs0f9UEEiB-_4pQVmpdnWbML6gPbXQUAwt__vM0cqc_IVGFg/s320/RAVENSWOOD+OLD+HILL+BTL+4CLOSE+UP.JPG" width="187" /></a> </div>
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Ravenswood wasn’t started to
be sold a few years later as some “Rockstar” labels have been. Nor was it “the son of” a famous label spun
off to be sold a short time later. It
was founded by Joel Petersen in 1976. The iconic tasting room opened in 1991
and it quickly became a mecca for Zin worshipers. The winery’s “Old Hill”, “Cooke’ and “Dickerson”
Zinfandels became legendary. <o:p></o:p></div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: left;">
I enjoyed playing Blender at the
winery, what they called the “Blend Your Own Experience.” (see: <a href="https://www.winemizer.net/2015/03/ravenswood-winery-blend-your-own-wine.html">https://www.winemizer.net/2015/03/ravenswood-winery-blend-your-own-wine.html</a>
). It took me a few
hours to settle on a blend I could be satisfied with. It took just the same time for me to assure
myself that blending wine was not in my future.
Not when I tasted what they did.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj008QlHnhBe-5u0QFzZl4OkPpcre7JfgGgPCdfYP6GJEvQSrezI6OkRSLMkIS8bJB76FeIAa8p0VJ-okhyphenhyphen-tLNvVhT4KtSULk8xMPXFIlIjx8R2SSk0X7_yjrim2J44A3iIA0rCjuqlQ/s1600/ME+BLENDING+RAVENSWOOD+ZIN.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1073" data-original-width="1600" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj008QlHnhBe-5u0QFzZl4OkPpcre7JfgGgPCdfYP6GJEvQSrezI6OkRSLMkIS8bJB76FeIAa8p0VJ-okhyphenhyphen-tLNvVhT4KtSULk8xMPXFIlIjx8R2SSk0X7_yjrim2J44A3iIA0rCjuqlQ/s320/ME+BLENDING+RAVENSWOOD+ZIN.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Wine Mizer, a Master Blender NOT!</td></tr>
</tbody></table>
<br />
<div style="text-align: left;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOHHSkOdENdCAX41pr8pQAnFuPEpDvKx1dvOGlfc0h2aFRyhZyZN_5-93c3ATMo9G0DYtrIgImgRPUFMq8dNAlszjc0m21S7D2LwPKpm3TRw_VqZD1JiYc4xchr8eCw6WH2Yy03kqdig/s1600/BRISKET+DRY+RUBBED.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1300" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOHHSkOdENdCAX41pr8pQAnFuPEpDvKx1dvOGlfc0h2aFRyhZyZN_5-93c3ATMo9G0DYtrIgImgRPUFMq8dNAlszjc0m21S7D2LwPKpm3TRw_VqZD1JiYc4xchr8eCw6WH2Yy03kqdig/s200/BRISKET+DRY+RUBBED.JPG" width="162" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brisket, Dry Rubbed<br />
<br />
<br />
<br />
<br /></td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="text-align: justify;">
The “Old Hill” vineyard is in
the heart of Sonoma Valley and has the oldest vines in all the county.
Predominately planted to Zinfandel, the vineyard has at least 30 different
grape varieties also. The blend for “Old
Hill” is 75% Zinfandel from these old vines and 25% “mixed blacks”. Tasting this wine, one wonders how Zinfandel hadn’t
been given the respect it is due. Produced
by Ravenswood, grapes used in the making of this wine deserve the reference of
being called “noble” and “international”.
<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Ravenswood made other wines,
of course: Cabernet Franc and Sauvignon,
Chardonnay, Merlot and blends. I tasted
them. I bought them. But it was their Zinfandel especially that
set my passions aflame. Pairing this bottle
with brisket, I wasn’t then aware the winery would soon survive in memory
only. But I was aware that the wine was
so good, it deserved respect and to be paired with a meal to remember. So the brisket was dry rubbed and slow cooked
for 10 hours and 45 minutes, occasionally sauced, served with home-made Cole
slaw, fresh corn, and a tangy four-bean salad. Like the wine, the meal was of humble origin,
not “noble” but delicious.<o:p></o:p></div>
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx9kEorLz2wYYe4_o3wTR8ss5LJhqxOUDTqDgg9Zdsq6Kn4JYFV1eDelcn08vnM8PMZ5K0yO27-ZGfZklBnUv8tS1ynR7D2EFJnQNQusR40F5kXXzRgGlsuTI3_Uzocd_bWUMIt_ZBZA/s1600/BRISKET+10HRS+45MINS.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1250" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx9kEorLz2wYYe4_o3wTR8ss5LJhqxOUDTqDgg9Zdsq6Kn4JYFV1eDelcn08vnM8PMZ5K0yO27-ZGfZklBnUv8tS1ynR7D2EFJnQNQusR40F5kXXzRgGlsuTI3_Uzocd_bWUMIt_ZBZA/s200/BRISKET+10HRS+45MINS.JPG" width="155" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brisket, 10 Hrs, 45 Mins Later</td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="text-align: justify;">
Ravenswood Zinfandel, whichever
label, is classic. Assertive yet
reserved, it is artistry on the palate. For me, “Old Hill” is the pinnacle of
their Zins. Raspberry, dark chocolate, licorice,
black plum, black cherry, a hint of blueberry – all these fruits play against
minerality and notes of coffee and spices.
The meld of fruit, mineral and spice is joined in a seamless weld. All elements
are in exquisite balance, in balance so exquisite it is seldom found in other,
more expensive, “noble” and “international” releases.<o:p></o:p></div>
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</div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
With scores in the 90s from critics,
it seemed the critics got it. But not
enough of us did. I don’t know why. In
the boom years, Ravenswood was selling a million cases a year. That dropped to 300,000 now. Did their motto “No Wimpy Wines” scare some people
away? In fact, their wines were some of
the most finessed I ever tasted, but as I read more about the impact of
labeling upon sales, I appreciate I know nothing about marketing. </div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNo-ZazpRbcZowcTMtvlGtmysbAmH16cwjpQtEqtspKAmbUumOz75hTXSKls2qta8ws8HRy570tCoC8U7AxkUtTOBd2pYr-2MH_EpeWBR3rwCk5WeOqLVZypLIAnrA8vXxnVcVlr9Odg/s1600/BRISKET+SERVED+RAV+ZIN+OLD+HILL.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1266" data-original-width="1600" height="158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNo-ZazpRbcZowcTMtvlGtmysbAmH16cwjpQtEqtspKAmbUumOz75hTXSKls2qta8ws8HRy570tCoC8U7AxkUtTOBd2pYr-2MH_EpeWBR3rwCk5WeOqLVZypLIAnrA8vXxnVcVlr9Odg/s200/BRISKET+SERVED+RAV+ZIN+OLD+HILL.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finally served<br />
<br /></td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="text-align: justify;">
<o:p></o:p></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowNSWXkEh3y9od19VykgI9EO9qbKR5WaJ_Q3GvjZa_73Xzn9VFqWHsYy-sj4PyZT3pcEH1BY4kNcwvXCv9A8usqIe9BAKcoNn8MinL3ZTtinK-sMFhmxxjrSm_HHPdsjqNz-QEHSj-A/s1600/FOUR+BEAN+SALAD.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="833" data-original-width="1600" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowNSWXkEh3y9od19VykgI9EO9qbKR5WaJ_Q3GvjZa_73Xzn9VFqWHsYy-sj4PyZT3pcEH1BY4kNcwvXCv9A8usqIe9BAKcoNn8MinL3ZTtinK-sMFhmxxjrSm_HHPdsjqNz-QEHSj-A/s320/FOUR+BEAN+SALAD.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">4 Bean Salad</td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgao5scVALrgYQhG2-2hAerdp3H-Kn_9Tu97ChqU9f5hYGjxlgqnaHtrxLBDMBn9WIKahP4LDeTU3oT8cn2DmeFz17dMWeC1NnLyjsKlcy_4L3LyS5UFj8ZQwPsX2O8gBnTuLt-xvnKTQ/s1600/COLESLAW.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1103" data-original-width="1600" height="137" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgao5scVALrgYQhG2-2hAerdp3H-Kn_9Tu97ChqU9f5hYGjxlgqnaHtrxLBDMBn9WIKahP4LDeTU3oT8cn2DmeFz17dMWeC1NnLyjsKlcy_4L3LyS5UFj8ZQwPsX2O8gBnTuLt-xvnKTQ/s200/COLESLAW.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some Coleslaw<br />
<br />
<br />
<br />
<br /></td></tr>
</tbody></table>
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<br /></div>
<div style="text-align: justify;">
<span style="text-align: justify;">Great wine is art, but unlike
the works of the Renaissance, wine does not so long endure. “Old Hill”
Zinfandel, 2012 is drinkable through 2024 and tasting delicious now.</span><span style="text-align: justify;"> </span><span style="text-align: justify;">But, like the original works of art, it
cannot be remade and no copy will ever duplicate it.</span><span style="text-align: justify;"> </span><span style="text-align: justify;">Search out small independent wine stores,
careful to avoid those who store bottles upright and next to a </span><span style="text-align: justify;"> </span><span style="text-align: justify;">window.</span><span style="text-align: justify;">
</span><span style="text-align: justify;">Seek out a single vineyard Zinfandel from Ravenswood and taste a
classic.</span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Cheers??<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
…………………. Jim<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
Follow
and <b>like</b> Wine Mizer on Facebook for mini-reviews, industry
news and more. Follow winemizer on twitter.<o:p></o:p></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<o:p></o:p></div>
<span style="background-color: white; text-align: justify;">winemizer.net
does not accept any advertisements, nor is it affiliated with any winery,
vineyard, importer or distributor. You may be assured that any opinions
are not economically biased (though they may not be appropriate to your
individual and unique palate).</span><br />
<div class="MsoNoSpacing">
<b><u><br /></u></b></div>
<div class="MsoNoSpacing">
<b><u>TECH SPECS
& ETC.<o:p></o:p></u></b></div>
<div class="MsoNoSpacing">
Varietal: 75%
Zin, 25% Mixed Blacks<o:p></o:p></div>
<div class="MsoNoSpacing">
Vineyard: “Old
Hill” (a single vineyard), Sonoma, CA. Planted in the 1880s and among the most
desired Zinfandel plots in all of California.
Soil is “Tuscan Red Hill” (slightly acidic, brown to yellowish-red, mixed
with clay and gravelly loam). <o:p></o:p></div>
<div class="MsoNoSpacing">
Aging: 19
months 100% French oak, 30% new.<o:p></o:p></div>
<div class="MsoNoSpacing">
Bottled: May,
2014<o:p></o:p></div>
<div class="MsoNoSpacing">
ALC: 15.2%<o:p></o:p></div>
<div class="MsoNoSpacing">
Acidity: 6.0g/L<o:p></o:p></div>
<div class="MsoNoSpacing">
Ph: 3.63<o:p></o:p></div>
<div class="MsoNoSpacing">
Limited Production: 1596
Cases<o:p></o:p></div>
<div class="MsoNoSpacing">
ARP: Previously, between $48-$60, now
N/A<o:p></o:p></div>
<div class="MsoNoSpacing">
<b><u>AWARDS:<o:p></o:p></u></b></div>
<div class="MsoNoSpacing">
Silver: 2015 San
Francisco Chronicle Wine Competition<o:p></o:p></div>
<div class="MsoNoSpacing">
Gold: 2014
Orange County Wine Society<o:p></o:p></div>
<div class="MsoNoSpacing">
<b><u>RATINGS: <o:p></o:p></u></b></div>
<div class="MsoNoSpacing">
Connoisseurs Guide: 93<o:p></o:p></div>
<div class="MsoNoSpacing">
Wine Spectator: 93<o:p></o:p></div>
<div class="MsoNoSpacing">
Wine Enthusiast: 90<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
For the story about Ravenswood’s closing as appeared in
the Sonoma Index Tribune see <a href="https://www.sonomanews.com/business/9535497-181/end-of-an-era-sonomas">https://www.sonomanews.com/business/9535497-181/end-of-an-era-sonomas</a><o:p></o:p></div>
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<br /></div>
Wine Mizerhttp://www.blogger.com/profile/05752073281522251151noreply@blogger.com0tag:blogger.com,1999:blog-6017368668541858478.post-91090508017474261572019-04-25T15:09:00.000-07:002019-04-25T15:09:20.653-07:00APPASSIMENTO<br />
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="background: white; font-size: 12.0pt; line-height: 107%;">“I think you've got
to keep it simple, keep it fresh. Stay away from all that processed stuff, read
the labels.”</span></i><span style="background: white; font-size: 12.0pt; line-height: 107%;">….. <span style="mso-spacerun: yes;"> </span>Emeril Lagasse</span><span style="font-size: 12.0pt; line-height: 107%;"><o:p></o:p></span></div>
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<span style="background: white; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div>
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<span style="background: white; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Learning
languages – even a few words from different tongues – staves off brain aging.
If you’re 21, you probably don’t care. But if you’re 50, you should – so here’s
today’s word to learn: APPASSIMENTO. It’s Italian and it appears on some wine
labels. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSWPyu_70nrEke-Lx-CiTBe6giJnU2yyrDF0hn_37y9vNUS_oQZ8k6f91ZYZqKrS2pIgDP71FyEkeHrflkSsEPvhBQCW3YMl7fy-UleYzX2AGZWm1k0UqLqsl0V9fKbUc3ObvdKXV4Hg/s1600/APPSIMENTO.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="763" data-original-width="960" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSWPyu_70nrEke-Lx-CiTBe6giJnU2yyrDF0hn_37y9vNUS_oQZ8k6f91ZYZqKrS2pIgDP71FyEkeHrflkSsEPvhBQCW3YMl7fy-UleYzX2AGZWm1k0UqLqsl0V9fKbUc3ObvdKXV4Hg/s320/APPSIMENTO.jpg" width="320" /></a></div>
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<span style="background: white;"><span style="font-size: 12pt;">When
you see that word on a wine label, expect a full-bodied wine. It
means the grapes have been dried (traditionally) on bamboo or straw mats for
several weeks or even months. This process (Appassimento) concentrates the
sugars and flavors (relax – it doesn’t mean the w</span><span class="textexposedshow"><span style="color: #1d2129;"><span style="font-size: 12pt;">ine is sweet unless you see the word “Passito” on the
label). </span></span><span style="color: #1d2129; font-size: 12pt;"> </span><span style="color: #1d2129;"><span style="font-size: 12pt;">With all that loss of water
inside the grapes, being dried, </span></span><span style="color: #1d2129; font-size: 12pt;"> </span><span style="color: #1d2129;"><span style="font-size: 12pt;">the grapes
become raisinated and that </span>concentrates<span style="font-size: 12pt;"> flavor. <o:p></o:p></span></span></span></span></div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span class="textexposedshow"><span style="background: white; color: #1d2129; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">The famous Amarone della Valpolicella is always
Appassimento. It is delicious, but expensive (labor intensive & costly to
produce as it takes many more dried grapes to produce a wine). There is also
what people call “Baby Amarone”, correctly known as Valpolicella Ripasso. These
wines still use raisinated grapes but the pomace (leftover grape skins) is used
for the second fermentation. Given restaurant markups, this is the wine I look
for in Italian restaurants. Good and not as expensive as a true Amarone. <o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNhpSpHiONjE9YvgEbfaJAr0NEGq4TaQsPnyhBSsYy_jbsXjnWE7Plk-ShlKqn8ybmOnlQAeYXMdvnH9dFr4LFB4H7794AoH7WTEDwFz7rk2VohVb_1jyF4Kn01Gco9c6muOjABIEHOQ/s1600/MASSARO.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="441" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNhpSpHiONjE9YvgEbfaJAr0NEGq4TaQsPnyhBSsYy_jbsXjnWE7Plk-ShlKqn8ybmOnlQAeYXMdvnH9dFr4LFB4H7794AoH7WTEDwFz7rk2VohVb_1jyF4Kn01Gco9c6muOjABIEHOQ/s320/MASSARO.jpg" width="147" /></a><span class="textexposedshow"><span style="background: white; color: #1d2129; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Many Italian producers employ the Appassimento
method throughout Italy. It is not limited by grape varietal.<span style="mso-spacerun: yes;"> </span>It is not restricted to the Valpolicella
region within Veneto.<span style="mso-spacerun: yes;"> </span>While Amarone (the
most famous example) is from Veneto and always uses the Corvina and Rondinella
grapes, this </span></span><a href="https://www.facebook.com/hashtag/massarodelfondo?source=feed_text&epa=HASHTAG&__xts__%5B0%5D=68.ARAspwOfhqj-b9AqqxGmXx02Glw_7KW86fYvj7bf4Iw937hVSTBc1-eV6qOoLxoxmcJNF8yNFRjP1UwvNz3sQwqZUgf7d7mHVKor7wGgj8GGqIopsFFyU_LwO8xgajhsW1dwf06aluOJVExWuN7ak9BIPIa6vVbRyALvj-xzre0jKKWRDQ-djnfATHusGUJFWcRgeXc9V-Q2mmbWzfJL8ocdHmWrQesXtdp9kgLNOCNtyVGykNzbTs2buAc0qHwaO4wvF7bF5Tn5JLR5Uvuz9dijLOFxIz1T4Llb4ymQ-vwDu4sK8yUJQe5aZqZ4fsOcd4cC6_YVBhpBlTHGHhXZjw_pIQ&__tn__=%2ANK-R"><span class="58cm"><span style="background: white; color: windowtext; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; text-decoration: none; text-underline: none;">Massaro Del Fondo</span></span></a><span class="textexposedshow"><span style="background: white; color: #1d2129; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> is from
Puglia (far to the south of Veneto in Italy; an area better known for its
Negroamaro and Primitivo (think Zinfandel) grapes. In fact, this Massaro Del
Fondo is made from Primitivo grapes.<o:p></o:p></span></span></div>
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<br /></div>
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<span class="textexposedshow"><span style="background: white; color: #1d2129; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">But today, we’re talking not so much about wine
or even producers as we are about words on the label. The process is the point.
And the point is that you want wines (even if you don’t know that you do) made
via Appassimento. This bottle, with a ridiculous ARP of $18, will reward with
deep, deep layers of plum and ripe red fruit and delicate spicy scents; no
heat, easy to enjoy. <o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span class="textexposedshow"><span style="background: white; color: #1d2129; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Why so much assurance? Appassimento! Learn the
word. <o:p></o:p></span></span></div>
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<span class="textexposedshow"><span style="background: white; color: #1d2129; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></span></div>
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<span class="textexposedshow"><span style="background: white; color: #1d2129; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">For information on Amarone itself, see my blog page at</span></span><span class="textexposedshow"><span style="background: white; color: #1d2129; font-family: "Helvetica",sans-serif; font-size: 10.5pt;"> </span></span><a href="https://www.winemizer.net/2013/05/amarone-della-valpolicella.html?fbclid=IwAR2XDi629pVieFznocTGCfs64dubsmfawlZkO0q3YqpaBxqteTOFeN0KsEw">https://www.winemizer.net/2013/05/amarone-della-valpolicella.html?fbclid=IwAR2XDi629pVieFznocTGCfs64dubsmfawlZkO0q3YqpaBxqteTOFeN0KsEw</a><o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span class="textexposedshow"><span style="background: white; color: #1d2129; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">For information on another wine from Veneto made via the same
method but from different grapes and not an Amarone, see<o:p></o:p></span></span></div>
<div class="MsoNoSpacing">
<a href="https://www.winemizer.net/2014/06/?fbclid=IwAR1hv_6bsotobYA_9QGcgf86zubtzZoGSfnTgAuJEiYB44bZFDwt_EhRa-E">https://www.winemizer.net/2014/06/?fbclid=IwAR1hv_6bsotobYA_9QGcgf86zubtzZoGSfnTgAuJEiYB44bZFDwt_EhRa-E</a><span class="MsoHyperlink"> <o:p></o:p></span></div>
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<br /></div>
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And for yet another, see:<span style="mso-spacerun: yes;">
</span><a href="https://www.winemizer.net/2016/01/allegrini-palazzo-della-torre.html">https://www.winemizer.net/2016/01/allegrini-palazzo-della-torre.html</a><o:p></o:p></div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
In fairness to chef Lagasse,
his quote relates to food, not wine, though the two work hand-in-hand as your right
and your left.<span style="mso-spacerun: yes;"> </span>Read these posts and I
guarantee you’ll never be confused again by a similar label from Italy and
you’ll be able to order these wines as appropriate and with confidence in restaurants.<o:p></o:p></div>
<div class="MsoNoSpacing">
<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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Salute!<o:p></o:p></div>
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……………… Jim<o:p></o:p></div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Follow and <b>like</b> Wine
Mizer on Facebook for mini-reviews, industry news and more. Follow winemizer on
twitter.<o:p></o:p></div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
winemizer.net does not accept
any advertisements, nor is it affiliated with any winery, vineyard, importer or
distributor. You may be assured that any opinions are not economically
biased (though they may not be appropriate to your individual and unique
palate).<o:p></o:p></div>
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<br />Wine Mizerhttp://www.blogger.com/profile/05752073281522251151noreply@blogger.com0tag:blogger.com,1999:blog-6017368668541858478.post-11024633296046495592019-04-10T13:14:00.000-07:002019-04-10T13:19:46.992-07:00COLPETRONE MONTEFALCO SAGRANTINO<br />
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-size: 12.0pt; line-height: 107%;">Amici e vini sono meglio vecchi.</span></i><span style="font-size: 12.0pt; line-height: 107%;"> (Old wine and friends improve
with age)… An Italian proverb.<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;"><br /></span>
<span style="font-size: 12.0pt;">Trying
new wines can be “the best of times” or “the worst of times.”<span style="mso-spacerun: yes;"> </span>For a dedicated aficionado of indigenous grapes
and the wine that results from their vinification, each bottle is fun and layers
on another experience. But for casual enjoyers - those comfortable within their
known taste zone – tasting a purchased bottle of wine made from a never-heard-of
grape is entered into more cautiously. In real world speak, that means the bottle
most often goes untried.<span style="mso-spacerun: yes;"> </span>Pity.<span style="mso-spacerun: yes;"> </span>A door remains closed that may have opened
delights.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">From
my outlook, tasting wines made from grapes unknown is always a thrilling and
mind opening experience but I respect that everyone’s palate is both personal
and correct for the person possessing it.<span style="mso-spacerun: yes;">
</span>Perhaps I can add value to this blog by describing some of these grapes
and lead you down the road that as Robert Frost said was the less travelled
because, indeed, it may make all the difference.<o:p></o:p></span></div>
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3xMqq_IcCM28XSj0VZe-yf_x6fxN8plpAZmAqtum4l5fn43cZLPf2A3cSd6Vo2I8Dhs1J-P7izcubQqDBL8_MSbbY55PB0wveA2gd56GCMjHZKhHsIvyPBmpcnW6oiuFxrGdd7BTU7g/s1600/UMBIA2.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="314" data-original-width="250" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3xMqq_IcCM28XSj0VZe-yf_x6fxN8plpAZmAqtum4l5fn43cZLPf2A3cSd6Vo2I8Dhs1J-P7izcubQqDBL8_MSbbY55PB0wveA2gd56GCMjHZKhHsIvyPBmpcnW6oiuFxrGdd7BTU7g/s200/UMBIA2.png" width="159" /></a></div>
<span style="font-size: 12pt; text-align: justify;">Sagrantino
is the grape.</span><span style="font-size: 12pt; text-align: justify;"> </span><span style="font-size: 12pt; text-align: justify;">It is indigenous to
Montefalco. Montefalco is in Umbria in Italy and the best place for growing
this grape. No matter who produces wine made from Sagrantino, if you enjoy
sweet or exclusively fruit-forward wine, these wines will prove unpleasant.</span><span style="font-size: 12pt; text-align: justify;"> </span><span style="font-size: 12pt; text-align: justify;">If, however, you enjoy wines of different
character and you enjoy matching such wine with different foods, or even the
seasons, you should consider adding some Sagrantino to your racks.</span><br />
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">But
add it considerably in advance of when you plan to enjoy it.<span style="mso-spacerun: yes;"> </span>Referring to the quote above, Sagrantino
improves with age.<span style="mso-spacerun: yes;"> </span>In its youth, tannins
are concentrated. It’s not uncommon for Sagrantino to open beautifully at eight
years of age and improve even further during the next five years. As Cabernet
Sauvignon can be bold, powerful, concentrated, masculine and age- worthy so can
Sagrantino be. <span style="mso-spacerun: yes;"> </span>Fortunately, for us,
Colpetrone (the producer) makes Sagrantino in a more international style,
meaning you can enjoy it earlier; not meaning the wine made from Sagrantino by
Colpetrone has sacrificed its typicity. <span style="mso-spacerun: yes;"> </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0vhIhrE_NX-51bLskUkI4X2MHzCpP35mmtQFSXnxkQx4P_5S-sULD7i6I9DB14S-yyW9pHhkii5hR3x118t7obZgtIlAoMrVOeEKDc3EVc852JfKqgfgoTc0s4L0VORhwInVr6dug-g/s1600/COLPETRONE+SAGRANTINO+BTL.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1066" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0vhIhrE_NX-51bLskUkI4X2MHzCpP35mmtQFSXnxkQx4P_5S-sULD7i6I9DB14S-yyW9pHhkii5hR3x118t7obZgtIlAoMrVOeEKDc3EVc852JfKqgfgoTc0s4L0VORhwInVr6dug-g/s320/COLPETRONE+SAGRANTINO+BTL.JPG" width="213" /></a></div>
<br />
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<span style="font-size: 12.0pt;">Even
so, Colpetrone’s Sagrantino will reward you for patience. With time in the
bottle, polymerization binds pigmented tannins into larger particles that will
collect as sediment and the juice softens.<span style="mso-spacerun: yes;">
</span>In the U.S., winemakers are sensitive to consumers thinking anything but
the clearest wine must be a fault. Much of what is produced here has been
filtered and fined to such clarity and, being drunk young, has become what many
people take as a standard.<span style="mso-spacerun: yes;"> </span>Problem is,
it is the tartrates and phenolics in wines that develop the aromatic compounds
that form bouquet, build taste and develop the varietal’s character. <span style="mso-spacerun: yes;"> </span></span></div>
<br />
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<span style="font-size: 12.0pt;">This
2009, ten years from vintage, still benefited from air.<span style="mso-spacerun: yes;"> </span>Decant for an hour or enjoy the next day
after opening.<span style="mso-spacerun: yes;"> </span>Full bodied, like a
Cabernet Sauvignon, but not fruit forward, it exemplifies “old world” style in
fruit being present but subdued as part of a seamless composition. Tertiary
notes of chocolate and smoke add complexity.<span style="mso-spacerun: yes;">
</span>Its nose offers earth but lifted by lavender. Brambled berries
reintroduce the forest element.<span style="mso-spacerun: yes;"> </span>Sour
cherry and dried cranberry on the palate, some balsamic and dried strawberry
linger into a long finish accompanied by a hint of leather and nutmeg. Fruit becomes
more pronounced the second day with lots of blackberry, black raspberry and
black cherry joined by strawberry (jam) on the nose.<span style="mso-spacerun: yes;"> </span>The wine is less edgy and its tannins softened.<span style="mso-spacerun: yes;"> </span>Strawberry (jam) also becomes more evident on
the palate. But either day, the wine’s acidity provides a somewhat tangy finish
making it also food friendly.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-size: 12.0pt;"><span style="mso-spacerun: yes;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRWhDUo_fsQ3v-LRo8d3NyzhN010rUym9IWQMaOy7k0A1Z1ow7nWNLY7OI-HYlQHX7CSijdjbPqbt8D5UpxeW0xzx9qeAg2UrmZNsWUdfn8D5b8atAFumvcpPGia6MgYfmqXX10ceUIg/s1600/RACK+LAMB+DBC+SYRAH.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1461" data-original-width="1600" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRWhDUo_fsQ3v-LRo8d3NyzhN010rUym9IWQMaOy7k0A1Z1ow7nWNLY7OI-HYlQHX7CSijdjbPqbt8D5UpxeW0xzx9qeAg2UrmZNsWUdfn8D5b8atAFumvcpPGia6MgYfmqXX10ceUIg/s200/RACK+LAMB+DBC+SYRAH.JPG" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyBR7J7ihzgMIhoajo4Y92hEKSYSU3Pa1gd4h5s-adNM9lfRwlF1yFLokZTjkl1LcA3v7Bd0uitrCoNaTSNOJPB0OWHcrhBtVt6Bgq8aqjuB7oAk6ThQ8RZLGulnNrG4JfbgkCutL-6w/s1600/LAMB2+LYNN+SANGIOVESE.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1262" data-original-width="1296" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyBR7J7ihzgMIhoajo4Y92hEKSYSU3Pa1gd4h5s-adNM9lfRwlF1yFLokZTjkl1LcA3v7Bd0uitrCoNaTSNOJPB0OWHcrhBtVt6Bgq8aqjuB7oAk6ThQ8RZLGulnNrG4JfbgkCutL-6w/s200/LAMB2+LYNN+SANGIOVESE.jpg" width="200" /></a><span style="font-size: 12.0pt;"><span style="mso-spacerun: yes;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5k7fPUM4Zkn7c-FY614uAi10LM236fogdGmDOKAUKEckQMwSsl78TT7RutuS4vWvE9DiVe2sNZIvk5HgvFQrOkKXgVUWPloHKNzi9TFuUVzyfGoxL56saJy3BYajrmHtzcnMbs45r8Q/s1600/LAMB+SHANK+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1389" data-original-width="1600" height="173" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5k7fPUM4Zkn7c-FY614uAi10LM236fogdGmDOKAUKEckQMwSsl78TT7RutuS4vWvE9DiVe2sNZIvk5HgvFQrOkKXgVUWPloHKNzi9TFuUVzyfGoxL56saJy3BYajrmHtzcnMbs45r8Q/s200/LAMB+SHANK+1.jpg" width="200" /></a></div>
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<span style="font-size: 12.0pt;">Keep
a few bottles aside. Taste them along
the way and enjoy the changes within each bottle. Fire up the grill on a cool, summer night and
pair this wine with grilled meats and game. Braised meats can warm up the kitchen in the
cooler months and Sagrantino from Montefalco will pair nicely then also. Aged cheeses do well as will red-sauced pasta
and pizza. If you’re lucky enough to
have a black truffle on hand, enjoy this wine’s earthiness against some
crumbled truffle on the pasta. Thin
sliced Italian beef with green peppers on an Italian roll may look less worthy
than a magazine photo but will go together nicely regardless. </span><br />
<span style="font-size: 12.0pt;"><br /></span></div>
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<span style="font-size: 12.0pt;">Salute!<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">………………
Jim<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Follow
and <b>like</b> Wine Mizer on Facebook for mini-reviews, industry
news and more. Follow winemizer on twitter.<o:p></o:p></span></div>
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<span style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">winemizer.net does not accept any advertisements, nor is it
affiliated with any winery, vineyard, importer or distributor. You may be
assured that any opinions are not economically biased (though they may not be
appropriate to your individual and unique palate).<o:p></o:p></span></div>
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<b><u><span style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">ETC:<o:p></o:p></span></u></b></div>
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The Sagrantino di Montefalco DOCG
requires 100% Sagrantino grapes be used, with 37 months aging before
release, of which at least 12 months are in oak barrels and 4 months in bottle. Colpetrone ages its Sagrantino 12 months in
oak barrique and another <u>26 months</u> (minimum) in bottle before release. The
grape is noted for its thick skin which naturally develops tannin. <o:p></o:p></div>
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ALC: 14.5%<o:p></o:p></div>
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Imported by: Vias Imports, Ltd., NY, NY.<o:p></o:p></div>
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ARP: $23.<o:p></o:p></div>
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Wine Mizerhttp://www.blogger.com/profile/05752073281522251151noreply@blogger.com0tag:blogger.com,1999:blog-6017368668541858478.post-68736255769287764802019-04-09T15:04:00.000-07:002019-04-09T15:04:31.949-07:00VALDESPINO PALO CORTADO SHERRY <br />
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<i><span style="background: white; color: #333333; font-family: "Arial",sans-serif;">“He who never made a
mistake, never made a discovery”</span></i><span style="background: white; color: #333333; font-family: "Arial",sans-serif;">… . Samuel Smiles</span><o:p></o:p></div>
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So many sherries, so little
time, it’s important that I get to one of my favorite styles: <b style="mso-bidi-font-weight: normal;">Palo Cortado</b>. I was never a fan of
White Zin, but there’s no denying it was hugely popular and still has fans. <span style="mso-spacerun: yes;"> </span>Did you know that it was an accidental discovery”? <span style="mso-spacerun: yes;"> </span>Same with Molten Lava Chocolate Cake. <span style="mso-spacerun: yes;"> </span>Same with Palo Cortado <a href="https://www.facebook.com/hashtag/sherry?source=feed_text&epa=HASHTAG&__xts__%5B0%5D=68.ARD0Nhd1OKtaUAobElE4-SsGvqqn436M8m21HWBjSbgEj7UPKDsz8XXsJTsY0iqXZJBItgtvlDx1UT3beFr4isjmLYPFSGro_H3meQJDcXyFecDt35lhFmKXGMMh_1IF5ofdNxpG6mpTpoyQYExcWuJn2hy0PbUCg_Xtj1BcQKql5Qpz6BKxdkFaLvFC91FzLR1fU4bM0f4proCju9KF45d5ZOwGFGNG5uI8mNb5JfjPmTFZWarO9EoAk9qRXbo4nFPsp9YtRj-N2t8jijKxgIh9OudUmy8zqWEx9m3n9U3fY0dSf1iLudVPYHmLqQ9gcY0B2aj9Uh7G4uH4Bpj0ghlwlg&__tn__=%2ANK-R"><span style="color: windowtext; text-decoration: none; text-underline: none;">Sherry</span></a>!
<o:p></o:p></div>
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Palo Cortado begins as a Fino
but during the aging process, the flor doesn’t develop as expected so the wine (after
biological aging) continues to age oxidatively. Today, circumstances providing
for this can be encouraged, but the result will be the same: a sherry that is
somewhat lighter in color than Oloroso, but much darker than a Fino, yet with
the full body of an Oloroso and bone dry. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWFkH92_fDx0418NKrGVgDO1iQb683JLleBk_Apm8_-zFMSYA-o446eksqVVKR_9OvA-Jcb_3CyrqvOmDkm_tZnR0RJ7ySqifMgOw7_PEbVqYT7HVhvrr3eVUaK90-mpTzGmgxY_fGDA/s1600/PALO+CORTADO+BTL.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="685" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWFkH92_fDx0418NKrGVgDO1iQb683JLleBk_Apm8_-zFMSYA-o446eksqVVKR_9OvA-Jcb_3CyrqvOmDkm_tZnR0RJ7ySqifMgOw7_PEbVqYT7HVhvrr3eVUaK90-mpTzGmgxY_fGDA/s320/PALO+CORTADO+BTL.jpg" width="228" /></a></div>
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Expect notes of burnt/bitter
orange and dried fruits (apricots), caramel and almonds/walnuts. Most recently,
I enjoyed this Bodegas <a href="https://www.facebook.com/valdespinosherry/?__tn__=K-R&eid=ARAKhVRF-fo3SNlbjamCU8rY_Kfo9QR97gTVKfz5rFGwU4TEVT8fmkIADgkJGG4ZWizDKonlsy1kA6ob&fref=mentions&__xts__%5B0%5D=68.ARD0Nhd1OKtaUAobElE4-SsGvqqn436M8m21HWBjSbgEj7UPKDsz8XXsJTsY0iqXZJBItgtvlDx1UT3beFr4isjmLYPFSGro_H3meQJDcXyFecDt35lhFmKXGMMh_1IF5ofdNxpG6mpTpoyQYExcWuJn2hy0PbUCg_Xtj1BcQKql5Qpz6BKxdkFaLvFC91FzLR1fU4bM0f4proCju9KF45d5ZOwGFGNG5uI8mNb5JfjPmTFZWarO9EoAk9qRXbo4nFPsp9YtRj-N2t8jijKxgIh9OudUmy8zqWEx9m3n9U3fY0dSf1iLudVPYHmLqQ9gcY0B2aj9Uh7G4uH4Bpj0ghlwlg"><span style="color: windowtext; text-decoration: none; text-underline: none;">Valdespino</span></a> Palo
Cortado Viejo C.P. and found it gave me all that and more with smoky notes of
vanilla extract, baked apple and brandied raisins. There’s a hint of caramalized
banana as in “Bananas Foster” but emphasizing the bubbling mixture of butter,
rum and dark brown sugar minus the sweetness. <span style="mso-spacerun: yes;"> </span>“Viejo” (meaning old) is fitting giving that
the Palomino vines used by Valdespino are 25 years plus in age and the average
age of the wine in bottle is 25 years also. The vineyard (Macharnudo Alto) is a
single vineyard at high elevation and on prized soil (albariza) that is light
and high in chalk content lending intense minerality and is the best for growing
Palomino grapes. During aging, the wine is refreshed with Fino “Inocente” and
Amontillado “Tio Diego” (flagship wines of the estate). <o:p></o:p></div>
<br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_svH6A0RTr2YSdtbBduMevEgxx1ii3TqJf2QtU6iHh61ywI1RvjNNO_ExjB_NFI22GmNFYyazPQ97EyRvwYqVRgdnbpt0yTzDoGmfoc7Vu9wT1qvVttg3J06lU6uA0j90KI8c9zyu7w/s1600/SHRIMP+PALO+CORTADO.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="721" data-original-width="960" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_svH6A0RTr2YSdtbBduMevEgxx1ii3TqJf2QtU6iHh61ywI1RvjNNO_ExjB_NFI22GmNFYyazPQ97EyRvwYqVRgdnbpt0yTzDoGmfoc7Vu9wT1qvVttg3J06lU6uA0j90KI8c9zyu7w/s200/SHRIMP+PALO+CORTADO.jpg" width="200" /></a></div>
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You’ll find Valdespino Palo
Cortado an excellent pairing with Jamon Iberico, aged Manchego cheese, almonds
and hazelnuts (put these together for a charcuterie board). Consider also aged
Comte and Cheddar. Good too with roasted chestnuts, pates and smoked meats and
some roasted root vegetables. Also good against Jerusalem artichokes with dip
(though I’m not a fan of that veggie) and (God forgive me) “Bridge Mix”
chocolate candy).<span style="mso-spacerun: yes;"> </span>Most Somms may
disagree, but I find it wonderful with grilled shrimp spiced and prepared with
diced sweet onion and fresh garlic. (Each time I served this wine with grilled,
spiced shrimp, everyone loved it). Serve the wine just slightly chilled. 93
points <span style="color: windowtext;">Robert Parker
Wine Advocate</span>, 96 from <span style="color: windowtext; text-decoration: none; text-underline: none;">Wine &
Spirits Magazine</span>. ALC: 20%. My bottle imported by <span style="color: windowtext; text-decoration: none; text-underline: none;">Cream Wine
Company</span>. (Chicago, IL). For more information on this and other
sherry styles, see: <span style="mso-spacerun: yes;"> </span><a href="https://www.winemizer.net/2018/11/sherry-simplified.html">https://www.winemizer.net/2018/11/sherry-simplified.html</a><span class="MsoHyperlink"><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxtUftWXB3GmIpXH1CE-z9h8B6mBl2PIicRjjWsKzMmcISLrgE_9jiIWIdX_G6gYzpKz0g4gvRiRvmYglkzOTN23SP_WH5O9ox4LrFpQr-Dvi_0Of0ZnamOAj4QVJXvHORZc2PmW_Szg/s1600/CHESTNUTS+PALO+CORTADO.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="960" data-original-width="716" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxtUftWXB3GmIpXH1CE-z9h8B6mBl2PIicRjjWsKzMmcISLrgE_9jiIWIdX_G6gYzpKz0g4gvRiRvmYglkzOTN23SP_WH5O9ox4LrFpQr-Dvi_0Of0ZnamOAj4QVJXvHORZc2PmW_Szg/s200/CHESTNUTS+PALO+CORTADO.jpg" width="148" /></a></div>
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<span class="MsoHyperlink">Salud!<o:p></o:p></span></div>
<br />
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…………….. Jim<o:p></o:p></div>
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<span style="color: #333333; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Follow and <b>like</b> Wine Mizer on Facebook for mini-reviews,
industry news and more. Follow winemizer on twitter.<o:p></o:p></span></div>
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<span style="color: #333333; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">winemizer.net does not accept
any advertisements, nor is it affiliated with any winery, vineyard, importer or
distributor. You may be assured that any opinions are not economically
biased (though they may not be appropriate to your individual and unique
palate).<o:p></o:p></span></div>
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<br />Wine Mizerhttp://www.blogger.com/profile/05752073281522251151noreply@blogger.com0tag:blogger.com,1999:blog-6017368668541858478.post-22050763906701378562019-03-11T15:34:00.000-07:002019-03-11T15:38:33.690-07:00JERMANN PINOT GRIGIO<br />
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<i style="mso-bidi-font-style: normal;"><span style="font-size: 12.0pt;">“Quality is never an accident; it is always the result
of high intention, sincere effort, intelligent direction and skillful
execution; it represents the wise choice of many alternatives.”</span></i><span style="font-size: 12.0pt;"> …. William A. Foster<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 12.0pt;">Soft, watery, flat, without
character, thin. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 12.0pt;">Zingy, zippy, mouthwatering,
with typicity.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 12.0pt;">That
is the obverse and the reverse of the wine coin.<span style="mso-spacerun: yes;"> </span>Winemakers, we know, make wine.<span style="mso-spacerun: yes;"> </span>And like coins, countless denominations are
made across the globe. <span style="mso-spacerun: yes;"> </span>But whereas governments
can just continue minting non-precious metal coins (what choice do you have?),
wineries are often pressured into responding to demands.<span style="mso-spacerun: yes;"> </span>Varietals that have captivated the palate of
the international marketplace are nudged into quenching the world’s thirst. But
varietals <i style="mso-bidi-font-style: normal;">are</i> precious. There are no
shortcuts to climate, soil composition, yields per acre/hectare. <span style="mso-spacerun: yes;"> </span>Wineries not profitable in such a competitive
marketplace don’t long remain in business. And the lure of profit is
strong.<span style="mso-spacerun: yes;"> </span>Sometimes, compromises in
quality get made. And winemakers are given suggestions regarding the “facts of
life.” <span style="mso-spacerun: yes;"> </span>And those “facts” sometimes
translate into overproduction.<o:p></o:p></span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXLB7xtU40XTLmdAvGwg_m-M6QoeRZkSTh-GKqYPh5pH8K32dCFf0ZAwk5_KJ_sk1STf3rGVzoFPMyuIHtf11vC5vgQsvPxxqtVzim2vDVoFjLJG6lc7IujoZAjMj5qKl1i9KmMbsesA/s1600/JERMANN+PG+BTL.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="618" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXLB7xtU40XTLmdAvGwg_m-M6QoeRZkSTh-GKqYPh5pH8K32dCFf0ZAwk5_KJ_sk1STf3rGVzoFPMyuIHtf11vC5vgQsvPxxqtVzim2vDVoFjLJG6lc7IujoZAjMj5qKl1i9KmMbsesA/s320/JERMANN+PG+BTL.JPG" width="123" /></a><span style="font-size: 12.0pt;">If
you’re of the age to remember the Merlot of California in the 80s and 90’s you’re
of age also to remember <i style="mso-bidi-font-style: normal;">Sideways</i> (the
movie released in October 2004) and what happened to the sale of Merlot
afterwards.<span style="mso-spacerun: yes;"> </span>It hasn’t happened yet with
Pinot Grigio, but it looks to be in the beginning stage.<span style="mso-spacerun: yes;"> </span>Too much Pinot Grigio I’ve tasted recently
has been of the first type: soft, watery, flat, without character, thin.</span></div>
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<span style="font-size: 12.0pt;"><br /></span></div>
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilihK8YKHC-J3zxEW98REUac8aI8zSBqUoPJQiQVwl3UaB2mCuUUh7KjFp2L8C5JuFAysWKbHkJNPgUXzRipTkhGZ_PwSiUOg_27bcl3GGI9powlI9zReEVi2eWTPnC0znRu9UonaYEQ/s1600/HADDOCK+w+JERMANN+PG.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="1484" data-original-width="1600" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilihK8YKHC-J3zxEW98REUac8aI8zSBqUoPJQiQVwl3UaB2mCuUUh7KjFp2L8C5JuFAysWKbHkJNPgUXzRipTkhGZ_PwSiUOg_27bcl3GGI9powlI9zReEVi2eWTPnC0znRu9UonaYEQ/s320/HADDOCK+w+JERMANN+PG.JPG" width="320" /></a><span style="font-size: 12.0pt;">I
first wrote about Jermann (on my Facebook page) in July of 2018 when I paired
it with a luncheon menu of Haddock steaks prepared with a lemon-caper
sauce.<span style="mso-spacerun: yes;"> </span>Tasting it again a month later, I
was still impressed.<span style="mso-spacerun: yes;"> </span>Hired to pour this
(and other wines) at an event last week, I tasted it again.<span style="mso-spacerun: yes;"> </span>Three times at bat. Three home runs. And my
opinion was not unshared. The retailer’s
stock of this wine was sold out an hour before the 4-hour event ended. That’s a
considerable endorsement given the wine’s ARP of $23, higher than most PGs, but
also an endorsement of the American consumer’s palate when many PGs are
available and priced at under $15.<span style="mso-spacerun: yes;"> </span>Let’s
consider why that may be:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfrOgZPtI2nNntX0k5I0mJsi1nOqgG3S1QmuzIPjXN_RypnB2VSzUytp0UPquE0FpqVaemCeEyDQp7k0GRFAX7KBELNT3kInNEi8z4VJfBuuh-qj9CJPmyR93ACkPfHjTjfIZCuwrvxQ/s1600/Friuli+Venezia+Giulia+Italy.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="314" data-original-width="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfrOgZPtI2nNntX0k5I0mJsi1nOqgG3S1QmuzIPjXN_RypnB2VSzUytp0UPquE0FpqVaemCeEyDQp7k0GRFAX7KBELNT3kInNEi8z4VJfBuuh-qj9CJPmyR93ACkPfHjTjfIZCuwrvxQ/s1600/Friuli+Venezia+Giulia+Italy.JPG" /></a></div>
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<span style="font-family: "calibri" , sans-serif; font-size: 12.0pt; line-height: 107%;">The
winery’s estate vineyards are in Friuli Venezia Giulia in Italy’s
north-easternmost region. This is the fifth smallest region in Italy, but
despite its size, the region spans a wide variety of climates and landscapes. From the mild-oceanic in the south to the Alpine-continental
in the north. The hilly area, just south
of the mountains and along the central section enjoys a more temperate climate.
However, even within this smaller area, there is considerable diversity of
terrain. Walled by the Alps on the
north, the region is exposed to air masses from the east and west and from the
southerly “Sirocco” blowing in from the Adriatic Sea and capable of bringing heavy
rains. The </span><span style="font-size: 12pt;">Jermann
winery is tucked into the hills of Friuli Venezia Giulia below the Dolomites
with two vineyards: (1) The Rutters Estate in the hilly </span><u style="font-size: 12pt;">Collio sub-region</u><span style="font-size: 12pt;">
where vines are cooled by the Bora wind off the Adriatic Sea promoting grapes
with perfume and zesty acidity due to diurnal temperature drops. Soil here is
predominantly marlstone and sandstone belonging to the Flysch formation from
the Eocene era that gave rise to a rocky substrate and later formed the
characteristic “ponca” (marine fossils from the sea bottom brought to the
surface by the same tectonic movement that created the Alps). </span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">It is chalky and mineral rich. </span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">(2) the
Villanova Estate in the </span><u style="font-size: 12pt;">Isonzo sub-region</u><span style="font-size: 12pt;"> where vines are grown in a permeable gravel, clay and sand soil and where the temperature is moderated by
proximity to the sea and the lower Alps. </span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">Clay in the soil here promotes body.</span></div>
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<span style="font-size: 12.0pt;"><o:p></o:p></span></div>
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<span style="font-size: 12.0pt;"><br /></span></div>
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<span style="font-size: 12.0pt;">Too
much body and the wine becomes too fleshy and flat – no zest! Not enough body and the wine cracks from its
own astringency; is thin and bony. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Grapes
are picked at dawn to preserve freshness and are partially vinified on the
skins, then aged in stainless to maintain freshness and aromatics. In the glass, it shows deep lemon-green. Most people enjoy aromas of white peach, but (for
me) it was lemon first, then fresh cut apple before the peach. All of this carried onto the palate. As the wine is allowed to warm, you’ll enjoy
a faint suggestion of pineapple. A
curious vegetative note announces too, which I likened to lemongrass and enjoyed.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
</div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Of
course, all impressions are personal and correct for those experiencing them. I have to mention, a common one is pear. Others
get green apple and a note of tangerine. One mentioned hazelnut; another banana.
But the most common is pear. Any
impression is valid for the person experiencing it and if enough people experience
the same impression, it’s sufficiently valid for me to mention it too. But, personally, it’s the finish of this wine
that is the “closer”. Whatever
impressions you’ll experience, this wine has concentration and a depth of
flavor that is missing in many of the varietal’s companions today. It offers a racy acidity balanced by fruit
that carries throughout the tasting and into a finish I think long for a white
wine.<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSsSwXP23UffxDrVQqt7X67aQmKdGctw8lkHxtpf2_FuVLg3uIJaOndsETanawly3081S6RuONbsz1DfBUgM7M6RxkJuVaVqXVjRIQdoqNkcrZWv9zjwU-DrgSu1uXnrQ-L5dpP6l8FA/s1600/JERMANN+PG+GLASS.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="606" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSsSwXP23UffxDrVQqt7X67aQmKdGctw8lkHxtpf2_FuVLg3uIJaOndsETanawly3081S6RuONbsz1DfBUgM7M6RxkJuVaVqXVjRIQdoqNkcrZWv9zjwU-DrgSu1uXnrQ-L5dpP6l8FA/s320/JERMANN+PG+GLASS.JPG" width="121" /></a></div>
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<span style="font-size: 12.0pt;">I
wrote previously about another Pinot Grigio that I found to offer excellent
value in comparison to others within its price category and being priced lower
than Jermann. But if you’re willing to
step up some in complexity, I think you’ll find the step up in price worth it. Sometimes you get even more that what you pay
for.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Maybe
it’s because this area in Italy (like Alsace in France and other areas
worldwide) is multi-cultural; the Friuli Venezia Giulia region being influenced
by its history of Austrian, German and Slovenian winemakers. <i>How</i>
people impact the vines (tending & managing) is part of <i>terroir</i> also, as much as <i>where</i> the vines are grown (that part of <i>terroir</i> most people have come to accept). In a pour into your glass of Jermann’s Pinot
Grigio what you will recognize is its uniqueness – a character harder to
describe than to appreciate. One sip and
you’ll recognize quality.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Cin-Cin!<o:p></o:p></span></div>
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</div>
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<span style="font-size: 12.0pt;">…………..
Jim<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Follow
and <b>like</b> Wine Mizer on Facebook for mini-reviews, industry
news and more. Follow winemizer on twitter.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">winemizer.net does not accept any advertisements, nor is it
affiliated with any winery, vineyard, importer or distributor. You may be
assured that any opinions are not economically biased (though they may not be
appropriate to your individual and unique palate).<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<b><u><span style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">TECH SPECS & ETC.<o:p></o:p></span></u></b></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Jermann: <a href="https://www.jermann.it/">https://www.jermann.it/</a><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Distributed by: Lux<o:p></o:p></span></div>
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<a href="https://www.luxwines.com/collection/jermann">https://www.luxwines.com/collection/jermann</a><o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Varietal: Pinot Grigio, 100%<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
TA: 5.6
g/L<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Ph: 3.20<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
RS: 4.0g/L<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
ALC: 12.5%<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<b><u>Rating:</u></b> <o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
James Suckling: 91<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Robert Parker’s W.A. 90<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Wine Spectator: 90<o:p></o:p></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWieFsfmevA6dYY7bGh946s21Cwxuk8frICaDE7ZQPRG91tUQvOfIEO3zyQVZs451Owr5hCu7PpPb3c5IATSg6fGEkSzkQS6t3tBawWTEmepjlln7IkxTyrkjGHq-85Q06iBU633qNCA/s1600/JERMANN+PG+BTL+WITH+HADDOCK.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1101" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWieFsfmevA6dYY7bGh946s21Cwxuk8frICaDE7ZQPRG91tUQvOfIEO3zyQVZs451Owr5hCu7PpPb3c5IATSg6fGEkSzkQS6t3tBawWTEmepjlln7IkxTyrkjGHq-85Q06iBU633qNCA/s320/JERMANN+PG+BTL+WITH+HADDOCK.JPG" width="220" /></a></div>
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Wine Mizerhttp://www.blogger.com/profile/05752073281522251151noreply@blogger.com0tag:blogger.com,1999:blog-6017368668541858478.post-21049328394610311142019-03-09T08:07:00.000-08:002019-03-11T14:11:53.495-07:00GERARD BERTRAND “THOMAS JEFFERSON” CREMANT DE LIMOUX BRUT ROSE<i style="mso-bidi-font-style: normal;"><span style="font-size: 12.0pt; line-height: 107%;">“Too much of anything is bad. But too
much Champagne is just right.” </span></i><span style="font-size: 12pt; line-height: 107%;">… F. Scott Fitzgerald</span><br />
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span>
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">I enjoy
Champagne. You might say I LOVE it.<span style="mso-spacerun: yes;"> </span>But
Champagne, by definition, is only made from the grapes of that region within
France.<span style="mso-spacerun: yes;"> </span>It excludes Crémant (also
French). <span style="mso-spacerun: yes;"> </span>It excludes Metodo Classico. It
does not allow Cava. <span style="mso-spacerun: yes;"> </span>Nor is Sparkling
Wine allowed membership. <span style="mso-spacerun: yes;"> </span>It is - that of
Champagne which I crave - expensive and, so for me, not presently allowed as an
everyday enjoyment. But to do without “tasting the stars” is inconceivable.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Then again, some
of the best French food is of the bistro sort.<span style="mso-spacerun: yes;">
</span>And some of the most enjoyable French wines are those of the Loire.<span style="mso-spacerun: yes;"> </span>“Relaxability”.<span style="mso-spacerun: yes;"> </span>Casual but elevated.<span style="mso-spacerun: yes;"> </span>And so comes Gerard Bertrand of the Languedoc-Roussillon
in the south of France.<span style="mso-spacerun: yes;"> </span>Blending
Chardonnay (70%), Chenin Blanc (15%) and Pinot Noir (15%), with the first and
last grapes mentioned being those used in Champagne and with the wine being
twice fermented in the bottle (as in Champagne) but with an ARP of only $20,
there are differences and differences both to be appreciated.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCM4aHz0gPXilYCMeYeX7-QP6xnvKMMwS5heHDrXxkbOs8dxZeZS_eRJ3qGUgPX-XMKN4UIPeqnwQCjnopcaBcJ-5q8kWhyphenhyphen1Ntf9Q0Sr6OfQeNXyvdrEekRnV3weUEc9_2-FOOn9tm3Q/s1600/GERARD+BERTRAND+BRUT+ROSE+CREMANT+BTL.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1079" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCM4aHz0gPXilYCMeYeX7-QP6xnvKMMwS5heHDrXxkbOs8dxZeZS_eRJ3qGUgPX-XMKN4UIPeqnwQCjnopcaBcJ-5q8kWhyphenhyphen1Ntf9Q0Sr6OfQeNXyvdrEekRnV3weUEc9_2-FOOn9tm3Q/s320/GERARD+BERTRAND+BRUT+ROSE+CREMANT+BTL.JPG" width="215" /></a></div>
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<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">I’ve enjoyed
other of Gerard Bertrand’s still wines before.
So did Thomas Jefferson who stocked his cellar with sparkling wines (Crémant)
from the area (Limoux) in Southwest France.
In fact, Limoux was the first area in France to work with sparkling
wine. And it was Don Perignon who
learned from the monks there at St Hilaire Abbey about making such wine. It is <i>that</i>
area in Southwest France, where the technique of making sparkling wines was <i>first </i>perfected. <o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div>
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<span style="font-family: "calibri" , sans-serif; font-size: 12.0pt; line-height: 107%;">Of course, the climate is different in Southwest
France than that of Champagne in Northeast France. But Bertrand’s vineyards are maintained in
the highest elevations of the area with cool nights assuring the cleansing
acidity in the grapes that is so necessary for making quality bubbly.</span></div>
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<span style="font-family: "calibri" , sans-serif; font-size: 12.0pt; line-height: 107%;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-family: "calibri" , sans-serif; font-size: 12.0pt; line-height: 107%;"></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">All the tech
aside however, always it comes to what is inside the bottle and I can tell you
this. My son and his significant other
joined me for dinner. I put together a
simple meal plan, casual – but elevated. It began with an appetizer of slices
of organic tomato, buffalo mozzarella, fresh leaves of basil and a reduction of
balsamic di Modena. Altogether, there
were to be five courses and five wines.
I expected to put aside several bottles for enjoyment later. I was
wrong. The Gerard Bertrand “Thomas
Jefferson” Crémant De Limoux Brut Rose remained on the table in a chiller and
was quickly emptied. That’s a strong
endorsement – not just my opinion.<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYY8BoL65wIe79nEcv7wBp8HFKWMbneGa1J1XGYS7rmnyp2UnkmFO01u8BmSO6KAByEnT_bGr_cfR8zneX_AjE9YGB62XBQg0CzaMLX-gisRUMPD681JlNk-mvZKsZ9aHg0NjpityZ-Q/s1600/TOMATO+BASIL+BUF+GERARD+TAVEL+ROSE.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1553" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYY8BoL65wIe79nEcv7wBp8HFKWMbneGa1J1XGYS7rmnyp2UnkmFO01u8BmSO6KAByEnT_bGr_cfR8zneX_AjE9YGB62XBQg0CzaMLX-gisRUMPD681JlNk-mvZKsZ9aHg0NjpityZ-Q/s200/TOMATO+BASIL+BUF+GERARD+TAVEL+ROSE.JPG" width="193" /></a></div>
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<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Casual, but
elevated. And so quickly emptied.<o:p></o:p></span></div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAh7z0tpvHHHKfB6WxXg65AK24QWSonH4AexN4t0LONqRyzvEHffUCYuEU5E8ETdQPuy5sgkcnKOYoIe-v-fqpmskIPbsSqzpcetirATx2tImbWqS2V5RkpDJ1N2UiJ6bzlwp4CQmLdw/s1600/GERARD+BERTRAND+BRUT+ROSE+GLASS.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="649" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAh7z0tpvHHHKfB6WxXg65AK24QWSonH4AexN4t0LONqRyzvEHffUCYuEU5E8ETdQPuy5sgkcnKOYoIe-v-fqpmskIPbsSqzpcetirATx2tImbWqS2V5RkpDJ1N2UiJ6bzlwp4CQmLdw/s200/GERARD+BERTRAND+BRUT+ROSE+GLASS.JPG" width="80" /></a><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> </span></div>
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</div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Apparently, by
unanimous agreement.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Salmon-pink in
the glass, it produces fine bubbles and a delicate mousse. Its texture is rich
and surprisingly creamy. Aromas of red
fruit (strawberry and raspberry) seduce. On the palate raspberry carries over
from the nose. The strawberry is elevated with notes of cream. Toasted bread from lees aging adds
complexity. But for people put off by
Champagne with pronounced notes of yeast (brioche etc.), <i>this</i> is not <i>that</i>. Casual,
but elevated, the wine’s components work in synergy and balance; each element
contributing unobtrusively toward a whole that is pleasing. Citrus is joined with floral notes. Fruit is evident and creamy, but the wine has
spot-on acidity rendering a crisp finish that lasts. </span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga59Qmu8y7E8uxo-hxmlvnbubEFlidN-je48LzHwYoWhkyaPLLhyYi73-B8_ZvY3qDe3wsMz74HApRj7CmowDXhUTpj0XCQksIMdflO0kC-98y5iAfw1A9xDXmtlXqRanyRYc5g_EaQA/s1600/STRAWBERRIES.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1483" data-original-width="1600" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga59Qmu8y7E8uxo-hxmlvnbubEFlidN-je48LzHwYoWhkyaPLLhyYi73-B8_ZvY3qDe3wsMz74HApRj7CmowDXhUTpj0XCQksIMdflO0kC-98y5iAfw1A9xDXmtlXqRanyRYc5g_EaQA/s200/STRAWBERRIES.JPG" width="200" /></a></div>
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<span style="font-size: 12pt;">Against the
creamy soft Buffalo Mozzarella, the wine matched in texture while also serving
to cleanse the palate of that richness.</span><span style="font-size: 12pt;">
</span><span style="font-size: 12pt;">Dinner aside, it’s great to enjoy by itself.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">Chocolate dipped raspberries would be fun.
Brie cheese a natural. Ham croquettes, prosciutto, smoked salmon, sushi, mushrooms
stuffed with crab, devilled eggs finished off with caviar, pates, tapenade,
salad Nicoise.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">The acidity of a Rose
Crémant makes it naturally food friendly. Gerard Bertrand makes it
affordable.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;"> </span></div>
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<span style="font-size: 12pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12pt;">Sante!</span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12pt;">................. Jim</span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12pt;"><br /></span></div>
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<br />
winemizer.net does not accept
any advertisements, nor is it affiliated with any winery, vineyard, importer or
distributor. You may be assured that any opinions are not economically
biased (though they may not be appropriate to your individual and unique
palate).<o:p></o:p></div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">NOTE: The monks
of St. Hilaire discovered the first “wine with bubbles” in 1531. The vineyards
used in making Gerard Bertrand’s Thomas Jefferson Rose are on the foothills of
the Pyrenees where the grapes benefit from cool conditions. Wine is blended together and then transferred
to barrel for 8 months. Imported by Wine
West, LLC (Sausalito, CA). ALC:12.5%</span></div>
Wine Mizerhttp://www.blogger.com/profile/05752073281522251151noreply@blogger.com0tag:blogger.com,1999:blog-6017368668541858478.post-57923845339890895202019-03-08T15:19:00.001-08:002019-03-09T07:25:46.442-08:00CROATIAN WINE: POSIP<br />
<div class="MsoNoSpacing">
<span class="MsoHyperlink"><span style="color: windowtext; font-size: 12.0pt; text-decoration: none; text-underline: none;">“<i style="mso-bidi-font-style: normal;">W</i></span></span><i style="mso-bidi-font-style: normal;"><span style="font-size: 12.0pt;">ine; a constant proof that God loves us,
and loves to see us happy!”</span></i><span style="font-size: 12.0pt;"> … Benjamin
Franklin<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span class="MsoHyperlink"><span style="color: windowtext; font-size: 12.0pt; text-decoration: none; text-underline: none;">Benjamin Franklin: A Founding Father of the U.S., inventor of the
lightening rod, swim fins, bifocals, the glass harmonica and many other things
was also a prolific writer. He co-owned a newspaper and had been a member of
the “Committee of Five” that drafted the Declaration of Independence. <span style="mso-spacerun: yes;"> </span>He authored, under a pseudonym, “Poor Richard’s
Almanack” in 1739 and the book sold 10,000 copies yearly through 1758.<span style="mso-spacerun: yes;"> </span>Napoleon thought so well of it that he
translated it into Italian.<span style="mso-spacerun: yes;"> </span>Later, it
was translated into French and then Slovene, making it truly an international best
seller. Mostly, the book consisted of sage advice, jokes, puzzles, household
hints and even hoaxes.<span style="mso-spacerun: yes;"> </span>It was
entertainment mixed with common sense. <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">I
like to think wise Ben had common sense in mind when he wrote that statement regarding
wine being constant proof of God’s love.<span style="mso-spacerun: yes;">
</span>Was it not so, how then to explain why so many varietals were created?<span style="mso-spacerun: yes;"> </span>My latest experience in this regard was with POSIP,
a grape indigenous to Croatia and used in making white wine.<span style="mso-spacerun: yes;"> </span>In body, it reminds me of a
Marsanne-Roussanne blend, but its aromas and tastes are different. <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-size: 12.0pt;"><br /></span>
<span style="font-size: 12.0pt;">Medium
lemon-green in the glass, its aromas are mild with an impression of undiscerned
acidity – lemon?<span style="mso-spacerun: yes;"> </span>This is softened with
additional, but faint notes of lychee and tropical fruit. Together, these work
to peak your curiosity unless you’re committed to drinking only international
varietals and being content with eating the same thing for dinner every night. <span style="mso-spacerun: yes;"> </span>The palate offers lemon, but more as
lemon-cream.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>There’s a note of hay and a hint of almond.<span style="mso-spacerun: yes;"> </span>Allow a sip to warm in the mouth and grapefruit
develops.<span style="mso-spacerun: yes;"> </span>Others get green apple.<span style="mso-spacerun: yes;"> </span>A see-saw of contrasts keep the experience
entertaining. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaFzoDUdZJcGq99YdQeY6pVNGlYsjoe0ntVypNRaE4xsb3MGwBxo7jZ1jHqxcr3qvt4Qcl_xWNuAhOYQUFGnjz2P1mDs6wxQICuAQvkqP-PTh_0FESE3TBmJiEoveS7DkQ04dfd9HHFA/s1600/POSIP+BTL.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="709" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaFzoDUdZJcGq99YdQeY6pVNGlYsjoe0ntVypNRaE4xsb3MGwBxo7jZ1jHqxcr3qvt4Qcl_xWNuAhOYQUFGnjz2P1mDs6wxQICuAQvkqP-PTh_0FESE3TBmJiEoveS7DkQ04dfd9HHFA/s320/POSIP+BTL.JPG" width="141" /></a><span style="font-size: 12.0pt;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzeg25ArYTqxLCqdCpiUmaBexBEtIYohO4twWsD6trTWkKt5y2tZAHxKwvire_vLwuESmRj3AJIfK1S4-TZ1Odz7VvekBCfuafFE7pp1ZqosedbLv4mAP_aZZAxfWmDnBUeHdigljWGA/s1600/ITALY+AND+SARDINIA.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="644" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzeg25ArYTqxLCqdCpiUmaBexBEtIYohO4twWsD6trTWkKt5y2tZAHxKwvire_vLwuESmRj3AJIfK1S4-TZ1Odz7VvekBCfuafFE7pp1ZqosedbLv4mAP_aZZAxfWmDnBUeHdigljWGA/s320/ITALY+AND+SARDINIA.jpg" width="286" /></a></div>
<br />
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">The
most recognized area for growing this grape in Croatia is in the Dalmatian
region, on the Southern island of Korcula. Croatia is east and just across the
Adriatic Sea from Italy and its history of viniculture goes back more than
2,500 years. <span style="mso-spacerun: yes;"> </span>But suffering the
destruction of war, many vineyards were destroyed. And under communism, wine
making became state run and yield (not quality) was the yardstick. Then too, almost
all the wine was consumed locally.<span style="mso-spacerun: yes;">
</span>Today, tourists are amazed at the quality of wine being made in their family’s
home land.<span style="mso-spacerun: yes;"> </span>Adapting European Union standards,
modernizing equipment, free to run and profit from family ownership, Croatia is
making world class wine though still not recognized as it should.<span style="mso-spacerun: yes;"> </span>Consider that in the 4<sup>th</sup> edition of
<u>The Oxford Companion</u> to Wine, Posip is given all the attention of one sentence.<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkWYnfO4agFP1zDPvcXIjFchKLYn7mmcEqSyicR9YLjdoz0zKqHLXvRCIDMwvf9zy9sSAV90TJF89j6RjGUmu_8fjfoXLCUOrCvErbYim2-KH-OQIV579tDUz50kFLjLkz2JQQL3I2Ig/s1600/POSIP+GLASS.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="584" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkWYnfO4agFP1zDPvcXIjFchKLYn7mmcEqSyicR9YLjdoz0zKqHLXvRCIDMwvf9zy9sSAV90TJF89j6RjGUmu_8fjfoXLCUOrCvErbYim2-KH-OQIV579tDUz50kFLjLkz2JQQL3I2Ig/s320/POSIP+GLASS.JPG" width="116" /></a></div>
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<span style="background-color: white; color: #222222; font-size: 12pt;">There are currently over 300 geographically defined wine
regions, and a strict classification system to ensure quality and origin in Croatia. </span><span style="background-color: white; color: #222222; font-size: 12pt;">But Croatia ranks 30</span><sup style="color: #222222;">th</sup><span style="background-color: white; color: #222222; font-size: 12pt;"> in wine
production by country and much of Croatia’s product is still consumed locally.</span><span style="background-color: white; color: #222222; font-size: 12pt;"> </span><span style="background-color: white; color: #222222; font-size: 12pt;">And like other Eastern European countries, its
language can be challenging for people unaccustomed to seeing a row of consonants
strung together along with the use of umlauts and other special characters.</span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background-color: white; color: #222222; font-size: 12pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white; color: #222222; font-size: 12.0pt;">Still, you may be more familiar with some wine from Croatia
than what you realize. Zinfandel, that
grape so enjoyed from California that we assumed came from Italy as Primitivo because
the </span><span style="font-size: 12.0pt;">Italian Immigrants brought it to that
coast in the 1880s – guess what? Later
testing (1994-1998) conducted by Dr. Carol Meredith (a professor in the Department
of Viticulture and Enology at the University of California, Davis) identified
it as Crljenak Kastelanski (I left off a special character above the “a” in the
second word). The grape is also known in Croatia as <u>Tribidrag</u>, I’ll
assume because it’s easier to for rubes like me pronounce.<o:p></o:p></span></div>
<br />
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white; color: #222222; font-size: 12.0pt;">Back in 1959, Mike (Miljenko) Grgich now of Grgich Hills Estates
in Rutherford California (who produced the award-winning wine Chateau Montelena
Chardonnay) for the Judgement of Paris in 1976 thought that Zinfandel and Plavac
Mali of Croatia were identical. He was
from Croatia and remembered working with those vines. In 1990, he returned to
Croatia, looked again at the vines and reassured himself that “Zinfandel” was
not the American grape of barbecue fame, but a treasure from Croatia. Of course, no one believed him. In 1994 he returned, bringing whole clusters,
leaves and canes to compare. In 1998, he
and Dr. Meredith got together; Dr. Meredith went to Croatia herself and
returned with cuttings of 150 plants. It
was discovered that Zinfandel and Plavac Mali were <b>not</b> the same plant. But Mike
was close. Plavac Mali was an offspring
of Tribidrag and “Dobricic”). A
connection was established, but until 1998 when n</span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">ear the
port town of Split on Croatia’s <u>Dalmatian coast</u>, nine Tribidrag vines
were found which DNA testing determined to be a 100% genetic match to
Zinfandel. <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">As it turns out,
Zinfandel was not Plavac Mali but it was indigenous to Croatia and itself
a child of Tribidrag. Subsequent historical research has shown that
Croatian Zinfandel, a.k.a. Tribidrag was planted as far back as the 15th century.
What the Italians call Primitivo is also Zinfandel, having originated from the
Croatian Tribidrag and imported to Italy some 200-300 years ago. <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">We began with
Posip and that developed into Plavac Mali.
Croatia produces some international varietals, but the most fun can be
had with indigenous grapes of which they have many. For Posip, consider PZ Posip Cara. Mike Grgich has opened his own
winery in Croatia (making both Posip and Plavac Mali). Consider his offerings. Korta Katarina winery, Intrada Krajancic
Winery, Sain-Marelic Winery (lots of special characters missing in my spelling)
and Kunjas Winery all make delicious Posip.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Plavac Mali (like
Zinfandel) is a red wine as is Dobricic (a parent of Plavac Mali). None of these wines will be alien in
character. In fact, as with Tribidrag
(a.k.a. Zinfandel), you’re likely already familiar with the variety. And as
with any wine, you may favor one producer over another. No, your largest
challenge may be in tracking down an outlet for these wines. Ethnic stores or on-line are likely the best
route. But for me, the route less travelled has made
all the difference. <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Wise man, that
Ben who seemed to appreciate the gift of different grapes. Be like Ben!<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Zivjeli!<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">……………… Jim<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #333333; font-size: 12.0pt;">Follow and <b>like</b> Wine Mizer on Facebook for
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<div class="MsoNoSpacing" style="text-align: justify;">
winemizer.net does not accept
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biased (though they may not be appropriate to your individual and unique
palate).</div>
Wine Mizerhttp://www.blogger.com/profile/05752073281522251151noreply@blogger.com0tag:blogger.com,1999:blog-6017368668541858478.post-75433447949609647752019-02-09T15:55:00.000-08:002019-02-09T15:57:58.055-08:00KENDALL JACKSON VINEYARD ESTATES ALISOS HILLS SYRAH<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;"><i>“There is truth in wine,
but you never see it listed in the ingredients on the label”</i> — Josh Stern</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-gXCcY6yCRbLcXrebz2MIyAwUbx4CH_e6QRdoakCDYPOvVUnoaSaeDwPYuFpsXkJqq7fBeQK_Ng-R09A49qntIcVw4D7-78iqMmyov_Dfg-oPqZm0xahk3uwmEb9jWioj4K3_C-IWgg/s1600/JACKSON+ESTATE+13+ALISOS+HILLS+SYRAH+LAMB+LOIN.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-gXCcY6yCRbLcXrebz2MIyAwUbx4CH_e6QRdoakCDYPOvVUnoaSaeDwPYuFpsXkJqq7fBeQK_Ng-R09A49qntIcVw4D7-78iqMmyov_Dfg-oPqZm0xahk3uwmEb9jWioj4K3_C-IWgg/s320/JACKSON+ESTATE+13+ALISOS+HILLS+SYRAH+LAMB+LOIN.JPG" width="179" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4kknZNSs-cnFcUWeU6V9M03c2re-mdmPsnPJJiQa67bUzsMPMPH6uZRlfFm81dAFVhxuMZf3kKC5sRe401rETBOTxONBNwD7F_4NfU1Fp8iFzAR6J5ajvixK_CPxZtuV8V7R0-gKBEQ/s1600/KJ+GROUNDS.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4kknZNSs-cnFcUWeU6V9M03c2re-mdmPsnPJJiQa67bUzsMPMPH6uZRlfFm81dAFVhxuMZf3kKC5sRe401rETBOTxONBNwD7F_4NfU1Fp8iFzAR6J5ajvixK_CPxZtuV8V7R0-gKBEQ/s200/KJ+GROUNDS.JPG" width="200" /></a><br />
<div class="MsoNoSpacing" style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikh_oU39K7zLkjEX0i3KMxt6O_4IdZmPMqGJaMnaW5ld-OiYRyzxSgX5VYbJh1y8y6_U6rULlEq4CABxZcc1WTXOlByt-mm8CxFROadMj4iQYvDO-05f5dSzmWnEtdwW5-o73jz9CnsQ/s1600/KJ+BUILDING.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikh_oU39K7zLkjEX0i3KMxt6O_4IdZmPMqGJaMnaW5ld-OiYRyzxSgX5VYbJh1y8y6_U6rULlEq4CABxZcc1WTXOlByt-mm8CxFROadMj4iQYvDO-05f5dSzmWnEtdwW5-o73jz9CnsQ/s320/KJ+BUILDING.JPG" width="320" /></a><span style="font-size: 12.0pt;">I’ll
get to that quote later. For now, let’s talk about the wine. More specifically,
let’s talk about the winery, Kendal Jackson / Jackson Estates and the wine:
their Alisos Hills Syrah.<span style="mso-spacerun: yes;"> </span>The estate is
grand: near the vineyards are rows of walnut trees and areas in which organic
produce is grown and used in preparing dishes made in their kitchen.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Sitting outside under a patio umbrella and
enjoying a glass while also enjoying the view is a joy anyone experiencing will
want to experience again. </span><span style="font-size: 12pt;">Problem
is most of us don’t visit vineyards. We don’t tour wineries. Problem is,
Kendall Jackson, as a brand, is so available it’s become commonplace in our
minds and, in the process, devalued.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">We
want something different, something exotic or assumed to be expensive - especially
when entertaining - perhaps to impress?</span><span style="font-size: 12pt;">
</span><span style="font-size: 12pt;">And perhaps it’s true that “success breeds contempt.”</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">Yet the brand being as successful as it is speaks
to the fact that lots of people are buying it.</span><span style="font-size: 12pt;">
</span><span style="font-size: 12pt;">So is it an issue of image regarding how we project ourselves when
discussing the wines we admit to drinking? </span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">Gee, you’d think 1976 would have erased all
that nonsense.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">Quality has always been
about what’s </span><i style="font-size: 12pt;">inside</i><span style="font-size: 12pt;"> the bottle; not
the front label on it.</span></div>
<br />
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">I’m
proposing that we remove that veil of snobbery that we wear in public and let
the truth of the marketplace’s private reality be admitted. This is some delicious wine. And that it’s commonly available and at
budget friendly prices should be celebrated, not secreted. <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-rf_QSvlqTxyv432LF2T9kEEmDMFH6X45NZZkVYcpbKrvBaN1In_LfpiBvcvwPWuFMfTNO07nydfY9mOcYadNbYrxk0HOyIKF0RJrQFb3zKI8RCcpQtn1sk8KcTLBimAcmdHgityYQ/s1600/KJwalnut.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-rf_QSvlqTxyv432LF2T9kEEmDMFH6X45NZZkVYcpbKrvBaN1In_LfpiBvcvwPWuFMfTNO07nydfY9mOcYadNbYrxk0HOyIKF0RJrQFb3zKI8RCcpQtn1sk8KcTLBimAcmdHgityYQ/s200/KJwalnut.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of the Walnut Trees</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgPNI56PvH8ZfFLtCeMfqoZCOuakPb0UlWpPst4eGbveLoUDXcYui3jC_4xboFgPK2vG8Wiqr98OC9p2QcRuKjc4aiGb5fMjA7xPV_c7UcP2s3f6E714AJ_tX7TIinPUSU9pVxn56-Uw/s1600/KJmealMATTHEW.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgPNI56PvH8ZfFLtCeMfqoZCOuakPb0UlWpPst4eGbveLoUDXcYui3jC_4xboFgPK2vG8Wiqr98OC9p2QcRuKjc4aiGb5fMjA7xPV_c7UcP2s3f6E714AJ_tX7TIinPUSU9pVxn56-Uw/s200/KJmealMATTHEW.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The "Mizer" with Chef Matthew on the<br />
patio in Oct. 2014</td></tr>
</tbody></table>
<br />
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12pt;">Syrah
is noted for being high in tannins and low in acidity. But with site selection, blending and
meticulous vinification by Kendall-Jackson (and six years from vintage), I
found the tannins silky and with sufficient acidity to make the wine food
friendly and its pairing versatile. In
cool months, it begs for beef stew or braised beef. Great with lamb and Osso Bucco, it can also be
casually enjoyed with sausage and </span>barbecue<span style="font-size: 12pt;"> or grilled steaks. Enjoy it with smoky blue cheese melted on a
hamburger, or alone against an English styled Cheddar.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Inky
purple in the glass, the wine gifts aromas that (for me) are strong with
blueberry and black plum, then blackberry and cola with spicy hints. Complexity,
I find, starts in vineyard selection. And while the wine is 100% Syrah, grapes are
selected from special blocks <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGGoRkLC3GJVSbLKua74jNRWzwV-lf2HRMkp1QZfbty0GrY6qUBaSyYe0UFpkQNmlbhHqc9e79IN79YyKc3Avm0unbNj-htm4XAPhJmXAu0smKQacbu_oq6hbdOOJeD5haVj_jbTYE_w/s1600/KENDALL+JACKSON+%2528SYRAH%2529+GLASS.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="951" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGGoRkLC3GJVSbLKua74jNRWzwV-lf2HRMkp1QZfbty0GrY6qUBaSyYe0UFpkQNmlbhHqc9e79IN79YyKc3Avm0unbNj-htm4XAPhJmXAu0smKQacbu_oq6hbdOOJeD5haVj_jbTYE_w/s200/KENDALL+JACKSON+%2528SYRAH%2529+GLASS.JPG" width="118" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Alisos in the Glass</td></tr>
</tbody></table>
within two of their many estate vineyards: (1) In
the upper Southeast corner and a separate Southwest facing bench of the Barham
vineyard having mixed soil of clay, sandy loam and gravel. Clay brings density and structure to the
grapes. The lightness balancing this is
from the very sandy soil of (2) the upper Northeast beach corner of the Neely
Vineyard. These cool coastal vineyards of Santa Barbara are dotted with warmer blocks
that hold heat better than others – ideal for Syrah. Alisos Hills is a blend of those special
blocks. Grapes from these two vineyards
grow at elevations of 700 to 1100 feet from “mountain” tops, ridges, hillsides
and raised bench land.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
</div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Syrah
is noted for being high in tannins and low in acidity. But with site selection, blending and
meticulous vinification by Kendall-Jackson (and six years from vintage), I
found the tannins silky and with sufficient acidity to make the wine food
friendly and its pairing versatile. In
cool months, it begs for beef stew or braised beef. Great with lamb and Osso Bucco, it can also be
casually enjoyed with sausage and barbeque or grilled steaks. Enjoy it with smoky blue cheese melted on a
hamburger, or alone against an English styled Cheddar.</span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-piHyOwgeEK06Te1wDimXbg9RYBnE4XJtNBeq3fCw7exa3OODhJNhqoAVn_z2n4hBrqzsNCtBeIesJJsH4Q-phNxMoTKFcCIYxvowwWHACiQ3An5JXLUQJeSxTSWfnSnxlcLm0vapYg/s1600/LOIN+LAMB+JACKSON+ALISOS+SYRAH.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-piHyOwgeEK06Te1wDimXbg9RYBnE4XJtNBeq3fCw7exa3OODhJNhqoAVn_z2n4hBrqzsNCtBeIesJJsH4Q-phNxMoTKFcCIYxvowwWHACiQ3An5JXLUQJeSxTSWfnSnxlcLm0vapYg/s200/LOIN+LAMB+JACKSON+ALISOS+SYRAH.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Loin Lamb Chops, Baby Broccoli,<br />
Fresh Herbs and Alisos<br />
<br /></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk67oiGiY7vFODmqbEEleOMnaNPlxdUPAQIDlQcT4QmVQuNS4cgSqYpDKPEEE4TccuyRcOV6sqL2Khb4vPiB4mXtaz4YEGWC-CjiWxXiyevMpghwN3G4wcXzTzd3nCdc5diF2JOW-dgw/s1600/PEA+SOUP+JACKSON+SYRAH.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1265" data-original-width="1600" height="157" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk67oiGiY7vFODmqbEEleOMnaNPlxdUPAQIDlQcT4QmVQuNS4cgSqYpDKPEEE4TccuyRcOV6sqL2Khb4vPiB4mXtaz4YEGWC-CjiWxXiyevMpghwN3G4wcXzTzd3nCdc5diF2JOW-dgw/s200/PEA+SOUP+JACKSON+SYRAH.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just as good with Split Peas soup with<br />
diced bits of smoked Ham Shanks</td></tr>
</tbody></table>
<div style="text-align: right;">
</div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">On
the palate, the wine is smooth and luscious and super “malo-mellow”. Medium
plus bodied but rich and palate coating enough to be considered full. Black
cherry, vanilla, dark chocolate; hints of blackberry and currant and baking
spice and herb notes. Dry, but fruit
rich, yet restrained and in balance, its only threat is its roundness and easy
drinking quality which makes it too easy to enjoy. </span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">And
finally, to that quote: As only one
among a very few wineries, Kendall-Jackson makes a practice of providing information
about each wine on its back label. Imagine!
No stories about why a wine is named after a neighbor’s pet bird or other
similar nonsense. Useful information.
Respectful of the process, as we should be of this wine.<o:p></o:p></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNJRMcAorxmW_pQ1w626jRFz3w3eP6gjHl-Wp1FKJkGR_ni8j9f3sG-ROM7R7JGh4hA3Yjcg7gzgWuXAFbECLF9i4ZDiNwQETA-cCASJ8bIVg_bIni2VCGLWF3DWCm8tYBxPcDo2ScaQ/s1600/KJ+PN+BK+LABEL.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1436" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNJRMcAorxmW_pQ1w626jRFz3w3eP6gjHl-Wp1FKJkGR_ni8j9f3sG-ROM7R7JGh4hA3Yjcg7gzgWuXAFbECLF9i4ZDiNwQETA-cCASJ8bIVg_bIni2VCGLWF3DWCm8tYBxPcDo2ScaQ/s200/KJ+PN+BK+LABEL.JPG" width="179" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Back Label of their Los Robles<br />
Pinot Noir</td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Cheers!<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">……………..
Jim<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;"><br /></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4whezla4afT-xUFWhNKQlK1uF5U4SC8MLcve8j1BXh01ETCK4TmqrMLd7U7NE2hBgBdYoZOAGv1hk6dQnk5ohrYXU3pY1TEJfghOG_0FCN00nPFw3UYgs3e61PUztqmZEin0cIRG_1Q/s1600/JACKSON+ALISOS+SYRAH+BACK.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1272" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4whezla4afT-xUFWhNKQlK1uF5U4SC8MLcve8j1BXh01ETCK4TmqrMLd7U7NE2hBgBdYoZOAGv1hk6dQnk5ohrYXU3pY1TEJfghOG_0FCN00nPFw3UYgs3e61PUztqmZEin0cIRG_1Q/s320/JACKSON+ALISOS+SYRAH+BACK.JPG" width="254" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Back Label of 2013 Alisos</td></tr>
</tbody></table>
<br />
<br />
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">Follow and <b>like</b> Wine
Mizer on Facebook for mini-reviews, industry news and more.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">winemizer.net
does not accept any advertisements, nor is it affiliated with any winery,
vineyard, importer or distributor. You may be assured that any opinions
are not economically biased (though they may not be appropriate to your
individual and unique palate).<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing">
<b><u><span style="font-size: 12.0pt;"><br /></span></u></b>
<b><u><span style="font-size: 12.0pt;"><br /></span></u></b>
<b><u><span style="font-size: 12.0pt;"><br /></span></u></b>
<b><u><span style="font-size: 12.0pt;"><br /></span></u></b>
<b><u><span style="font-size: 12.0pt;">TECH SPECS: <o:p></o:p></span></u></b></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">Kendall-Jackson Vineyard
Estates <a href="https://www.kj.com/">https://www.kj.com/</a><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">Varietal: Syrah,
100%<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">Vintage: 2013<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">Source: Los
Alamos, Santa Barbara County<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">Appellation: Santa
Barbara County<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">Vineyards: Barham
and Neely<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">Elevation: 700-1100
Feet<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">Aging: 13
Months, 88% French Oak (34%) New <sup>1</sup><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">ALC: 14.5%<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">TA: 0.57
g/100ml<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">pH: 3.75<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">ARP: $37.00
U.S.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">Current Vintage: 2019<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><sup><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> 1 <span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span></sup><span style="font-size: 12.0pt;">Changes are
made as needed for vintage. 2016, for example, was 11 Months, 100% French and 28% new.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">Note: This wine was previously labeled as “Highland
Estates.” Names are changed to confuse
the innocent,<o:p></o:p></span></div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Wine Mizerhttp://www.blogger.com/profile/05752073281522251151noreply@blogger.com0tag:blogger.com,1999:blog-6017368668541858478.post-62392365562262659222019-01-31T15:07:00.002-08:002019-01-31T15:09:45.610-08:00FRANCIS COPPOLA SYRAH-SHIRAZ DIAMOND COLLECTION GREEN LABEL<br />
<div class="MsoNoSpacing">
<i style="mso-bidi-font-style: normal;">“Some people have
such good taste they can’t enjoy anything.” </i>… Marty Rubin<o:p></o:p></div>
<br />
<br />
<br />
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">As
a person reaches a certain age and prepares to write the final chapters of his
life’s story, certain deeply meaningful, philosophical questions remain not
only unanswered but ever more troublesome -- such as: “Why does a blowing fan
attract dust instead of blowing the dust <i style="mso-bidi-font-style: normal;">away</i>?”<span style="mso-spacerun: yes;"> </span>(I found the answer to that one). But here’s one
that lingers: “Does a winery’s success breed contempt or are people just not
being honest”?<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-1YLwsO9gjbgn9-WyTOgEcFDHGcj-YY-P33kc3JKj10UFB5IAtWxwF807nmIQ-Me5bME9wO-tTGQH5KlQ3bGH4F_J5cAjGSGQmSzvkV0xmpV0W4QeorTZoGMmvrOcBuwAtuzL1SxqBg/s1600/COPPOLA+SYRAH-SHIRAZ.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="793" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-1YLwsO9gjbgn9-WyTOgEcFDHGcj-YY-P33kc3JKj10UFB5IAtWxwF807nmIQ-Me5bME9wO-tTGQH5KlQ3bGH4F_J5cAjGSGQmSzvkV0xmpV0W4QeorTZoGMmvrOcBuwAtuzL1SxqBg/s320/COPPOLA+SYRAH-SHIRAZ.JPG" width="158" /></a></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Take
your pick from any of the large wineries whose presence is well established in
grocery stores. Today, I’ll be “picking” on <a href="https://www.francisfordcoppolawinery.com/" target="_blank">Francis Ford Coppola</a>: </span><span style="color: #1d2129; font-size: 12.0pt;">a wine theme-park offering
tours but also lodging, bocce courts, swimming pool, cabanas, an outdoor stage
and restaurants on-site in the Geyserville, Sonoma winery grounds where I visited.
Lots of movie memorabilia (including the car used in the making of “Tucker” and
items from “Godfather”) in another building so large it has an elevator. Pasta
& expresso machine, oh my! There’s so much going on, one wonders if there’s
any room for the wine (there is).<span style="mso-spacerun: yes;"> </span>But go
online and look for critics’ reviews of Coppola’s “Diamond Collection” wines
and you won’t find much.<span style="mso-spacerun: yes;"> </span>The glitterati
of wine writers have little to say about this price series.<span style="mso-spacerun: yes;"> </span>With some exceptions, wine bloggers also seemingly
avoid such less expensive labels. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="color: #1d2129;"><span style="font-size: 12pt;">Is it that the winery, being so
well established, has become too common a name for people to spend time writing
about it, or is it disdain for the brand’s association being a “grocery store”
wine?</span></span><span style="color: #1d2129; font-size: 12pt;"> </span><span style="color: #1d2129;"><span style="font-size: 12pt;">The reality supports neither but
also doesn’t explain it.</span></span><span style="color: #1d2129; font-size: 12pt;"> </span><span style="color: #1d2129;"><span style="font-size: 12pt;">As with other
California wineries, Coppola is somewhat of a “winery within a winery.”</span></span><span style="color: #1d2129; font-size: 12pt;"> </span><span style="color: #1d2129;"><span style="font-size: 12pt;">And, as with those other wineries, Coppola
makes world-class, highly rated wine but in limited production and available
only at the winery, or at fine restaurants or to club members. You may come
across a review of <a href="https://www.francisfordcoppolawinery.com/" target="_blank">Coppola’s</a> “Archimedes” ($120) or “Eleanor” ($80) – neither
of which you will find in grocery stores. Both these wines are incredible.</span></span><span style="color: #1d2129; font-size: 12pt;"> </span><span style="color: #1d2129;"><span style="font-size: 12pt;">And though they score well (my opinion) in
the value to price category, they’re </span>pricey<span style="font-size: 12pt;"> enough to be removed from the
“everyday drinking” category (at least for me). </span></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12pt;">It
was while pouring wine at retail events that I came across Coppola’s <a href="https://www.francisfordcoppolawinery.com/en/our-wines/diamond-collection/" target="_blank">“Diamond Collection”</a>
series:Twelve wines, none single vineyard, all priced for everyday consumption
and all with the simple California appellation. For some, that’s another issue
– no AVA, no sub-AVA, not all the grapes being from a south facing slope on a
particular hillside at a particular elevation.</span><span style="font-size: 12pt;">
</span><span style="font-size: 12pt;">But as with Champagne and some scotch for example, blending is an art
too. </span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">An art that allows the artist to
knit together a sum greater than its parts.</span><span style="font-size: 12pt;"> </span></div>
<br />
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Coppola’s
Syrah-Shiraz (different names for the same grape) is that. And with an average
retail price of $14 (U.S.), it’s even more than that. A blend of 99% Syrah and 1% Petite Sirah
(percentages may change with vintages), people note aromas of wild berries and
pomegranate spiced with a hint of tobacco leaf.
Others note plum and clove, mocha and toasted oak. For me, it was deep rich fruit with raspberry
and blueberry preserves being dominant and enticing. On the palate, dark cherry
in a silky-smooth wine with very subdued tannins and well managed alcohol that
generates no “heat” on the palate. Sweet
vanilla balances bittersweet chocolate. Some plum carries onto the palate from
the wine’s aroma. Other tasters note
some smoky bacon and fig and cassis and caramel. Some note white pepper, others black pepper. I note that we can complicate things, but – in
order to do so – the wine must be good to start with. <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">The
wine is medium bodied and <i>if</i> there is any potential drawback to it, it is that
it so easy drinking and enjoyable. Definitely “new world,” it is fruit forward,
but not jammy. Though some tasters
commented on “earthy notes,” I found them subtle and without mushroom. Not that such are bad things. Most of my
cellar is “old world” and ageable. This
is wine that knows its market and is simply and unapologetically delicious, easy
to enjoy and in good balance. <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxWhJbkWxLJpL2wYCLRw1Sr4zK8Soaa5xj6KFXG58ogQHkQdEJG8tl1b27RE95p2Xowx3O4e8Y9VKjtD9Dd31_LJTKiLKhw5lc6NGPBeBKPRaMc0UsKqaHhsIAj9Mh7VzrpV40nbPpqA/s1600/ARCHIMEDES.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="719" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxWhJbkWxLJpL2wYCLRw1Sr4zK8Soaa5xj6KFXG58ogQHkQdEJG8tl1b27RE95p2Xowx3O4e8Y9VKjtD9Dd31_LJTKiLKhw5lc6NGPBeBKPRaMc0UsKqaHhsIAj9Mh7VzrpV40nbPpqA/s200/ARCHIMEDES.JPG" width="89" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Magnum! Who says<br />
the best things<br />
come in small<br />
packages?</td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">A
benefit that comes attached to such “wineries within wineries” that also make “grocery
store” wines is that the same skill and concern that goes into making their top
priced labels goes into those labels also (in this case, the “Diamond
Collection”). In fact, such is a common
practice in Bordeaux, though the Chateau name may be different enough to be
confusing. In the U.S., wineries may do
the same by using the number #2 preceded by the first letter of the first name
of the winery or they may use a play on the name of their winery along with a
related image.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhImf-qiTCY-eBvbBc5YkhIhr0-ktaBrGXJX7BhaYr1FHr0LqahjZAh6mX9fD4pB8UzKWNP0ZVrDggN4diPz9igsR3GODxdeNhx6VLq4H71aAWz8XyjoCHPJPMg_uXyXG1yyIZ732yOMg/s1600/ELEANOR+BTL+F+COPPOLA+WINERY.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1059" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhImf-qiTCY-eBvbBc5YkhIhr0-ktaBrGXJX7BhaYr1FHr0LqahjZAh6mX9fD4pB8UzKWNP0ZVrDggN4diPz9igsR3GODxdeNhx6VLq4H71aAWz8XyjoCHPJPMg_uXyXG1yyIZ732yOMg/s200/ELEANOR+BTL+F+COPPOLA+WINERY.JPG" width="131" /></a><span style="font-size: 12.0pt;">Although
some varietals included in <a href="https://www.francisfordcoppolawinery.com/" target="_blank">Coppola’s</a> “Diamond Collection” series have been
rated highly or have won GOLD at various San Francisco Chronicle Wine
Competitions, the series itself doesn’t get the attention it deserves. Maybe it’s that “grocery store” thing. Maybe it’s low price </span><span style="font-size: 12pt;">doesn’t
build the wine’s cachet among the glitterati. Maybe there’s more to Rubin’s
quote that I realized.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">I’ve tasted several
varietals among the “Diamond Collection” series with the Syrah-Shiraz being the
most recent. </span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">(They are not all at the
same price point as the Syrah-Shiraz, though all are inexpensive). </span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">And should
someone make a disparaging comment when you offer them a glass of this “grocery
store” wine, don’t reply in kind. Be kind: pour them a taste.</span></div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Cheers!<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">……………….
Jim<o:p></o:p></span></div>
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<br /></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #333333; font-family: "arial" , sans-serif;">Follow
and <b>like</b> Wine Mizer on Facebook for mini-reviews, industry
news and more.</span><span style="color: #333333; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<br /></div>
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<span style="color: #333333; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman";">winemizer.net does not
accept any advertisements, nor is it affiliated with any winery, vineyard,
importer or distributor. You may be assured that any opinions are not
economically biased (though they may not be appropriate to your individual and
unique palate).<o:p></o:p></span></div>
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<b><u><span style="color: #333333; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman";">ETCETERA AND TECH SPECS:<o:p></o:p></span></u></b></div>
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<br /></div>
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<span style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Francis Ford Coppola Winery </span><span style="font-size: 12.0pt;"> <span class="MsoHyperlink"><a href="https://www.francisfordcoppolawinery.com/">https://www.francisfordcoppolawinery.com/</a></span><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="background: white;">300 Via Archimedes, <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="background: white;">Geyserville, CA 95441<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span class="MsoHyperlink"><span style="font-family: inherit;">(707) 857-1471</span></span><o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Blend: 99%
Syrah 1% Petite Syrah, Generally from Paso Robles<o:p></o:p></div>
<div class="MsoNoSpacing">
and Monterey.<o:p></o:p></div>
<div class="MsoNoSpacing">
Appellation: California<o:p></o:p></div>
<div class="MsoNoSpacing">
Aging: French
oak, 12 Months<o:p></o:p></div>
<div class="MsoNoSpacing">
ALC: 13.5%<o:p></o:p></div>
<div class="MsoNoSpacing">
TA: .64g/100
ML<o:p></o:p></div>
<div class="MsoNoSpacing">
pH: 3.62<o:p></o:p></div>
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<br /></div>
<br />
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: xx-small;"><span style="font-family: "calibri" , sans-serif;">Included in the 12 shown on Coppola’s web site
for the <a href="https://www.francisfordcoppolawinery.com/en/our-wines/diamond-collection/" target="_blank">“Diamond Collection”</a> are Claret, Pavilion (a Chardonnay), Oregon Pinot
Noir, Cabernet Sauvignon, Chardonnay (not the Pavilion), Red Blend, Malbec,
Pinot Grigio, </span>Pinot Noir (not the Oregon), Sauvignon Blanc, Zinfandel
and the Syrah-Shiraz.</span></div>
<br />
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<o:p></o:p></div>
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<span style="font-size: 12.0pt;"><span style="mso-spacerun: yes;"><br /></span></span></div>
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<span style="font-size: 12.0pt;"><span style="mso-spacerun: yes;"><br /></span></span></div>
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<span style="font-size: 12.0pt;"><span style="mso-spacerun: yes;"><br /></span></span></div>
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<span style="font-size: 12.0pt;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />Wine Mizerhttp://www.blogger.com/profile/05752073281522251151noreply@blogger.com0tag:blogger.com,1999:blog-6017368668541858478.post-22927218580067626232019-01-28T08:55:00.002-08:002019-01-29T08:01:19.268-08:00KABAJ REBULA 2013<br />
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-size: 12.0pt; line-height: 107%;">“Wine is sure proof that God
loves us and wants us to be happy!”</span></i><span style="font-size: 12.0pt; line-height: 107%;"> …. Benjamin Franklin<o:p></o:p></span></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPKfOgDzSA02Edq9UI0ZUtMzaLd7KibiiFHpTigs6hxWVoxOuOLGpzdWAbZHlXt9za0-l2prJVgR6gKJVLEZTAyyGyfMsavr6j72Rp-IQYpHGK42XbEIzUnBveeuoiWKrIlfxXZYDgqA/s1600/Slovenia+To+Italy3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="561" data-original-width="748" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPKfOgDzSA02Edq9UI0ZUtMzaLd7KibiiFHpTigs6hxWVoxOuOLGpzdWAbZHlXt9za0-l2prJVgR6gKJVLEZTAyyGyfMsavr6j72Rp-IQYpHGK42XbEIzUnBveeuoiWKrIlfxXZYDgqA/s320/Slovenia+To+Italy3.jpg" width="320" /></a></div>
<br />
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Two
words: <b style="mso-bidi-font-weight: normal;"><a href="https://www.kabaj.si/en/wine" target="_blank">Kabaj</a></b> (the producer) and <b style="mso-bidi-font-weight: normal;">Rebula</b> (the grape) both from Slovenia.<span style="mso-spacerun: yes;"> </span>The grape is better known elsewhere as
Ribolla Gialla.<span style="mso-spacerun: yes;"> </span>So, excepting when “Rebula”
(Re-bohla) refers to the brand name on the label of the wine produced by Kabaj
(Ka-bye), the grape will be identified here as Ribolla (and I’ll assume you’ll
remember the Gialla part).<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Regarding
Slovenia, it abuts Italy on the north and eastern side of the Adriatic Sea. The
grape originated in Greece and came to Slovenia (where it is known as Rebula)
through Italy.<span style="mso-spacerun: yes;"> </span>Ribolla is grown in
Rosazzo and in Oslavia within Italy’s Friuli. <span style="mso-spacerun: yes;"> </span>But even more (much more) is grown on the
eastern side of the border in Slovenia within the areas of Vipava and Goriska
Brda. Kabaj’s vineyards are in Goriska Brda, 15 miles from the Adriatic and on
the foothills of the Alps.<span style="mso-spacerun: yes;"> </span>Throughout
Slovenia, Rebula is known as “The Queen of Brda” where the vines thrive in the
slate and sandstone soil of the hilly, sun-enriched terrain where the remains
of an ancient seabed enriched the soil with marl and flysch. <span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;"><span style="mso-spacerun: yes;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAOXuwxYxXHxB31z4Lymd7t3yloLVvwZd3I2e0N_I8kByVZYt_ZLY-5MEnZqgr1qfkF-cz2NqnGWisCyuyTvJwSZWJzh_zOhUu3S6iiQfqSkmDzcY0MyD3Fe2Ji5-ZUGBOWsu0ZbzHnA/s1600/REBULA+BTL.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="926" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAOXuwxYxXHxB31z4Lymd7t3yloLVvwZd3I2e0N_I8kByVZYt_ZLY-5MEnZqgr1qfkF-cz2NqnGWisCyuyTvJwSZWJzh_zOhUu3S6iiQfqSkmDzcY0MyD3Fe2Ji5-ZUGBOWsu0ZbzHnA/s320/REBULA+BTL.JPG" width="185" /></a></div>
<br />
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Medieval
records dating back to 1256 mention that Rebula had already been planted in
Goriska Brda’s vineyards. Later, under
Soviet rule in the late 1940s, profitable family enterprise was not encouraged and
vineyards had little motivation to modernize having become state run. Slovenia gained independence in 1991. Indigenous
grapes were replanted. But by then, Italy, just to the west, and many other
countries both in the “old” and “new” worlds had long established a solid
foothold in the global marketplace.
Wines from eastern Europe remained and remain today largely unfamiliar in
the U.S.</span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12pt;">Too
bad. Because “Rebula” from Kabaj is such a versatile wine and so tasty.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">It’s a white wine. And it is made with
extended skin contact so you’ll find some that refer to it as an “orange” wine.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">Ignore that. While I enjoy orange wine, most
U.S. consumers do not. </span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">It’s only within
the last few years, after all, that we’ve come to gleefully quaff Rose in
significant numbers. The extended skin contact (30 days) that Jean-Michel Morel
employs in making Rebula presents a wine resulting more in texture than in
color. </span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">And despite the extended skin
contact, this wine retains a freshness and lively acidity and offers a
cleansing finish.</span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEyf-naOG2KKC5eAM6_d9kZZIgBmUIDi6nqIV-sLhv7j3-B-85cMoAfU_JNESu0mktmkxuoARbtJnaBnHKiwEtoXINnWjZeF8dDgiZ4A8v-4lt3x2F6XWScz102OYqQ34gS37zjneTcw/s1600/KABAJ+REBULA+TASTING.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="516" data-original-width="846" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEyf-naOG2KKC5eAM6_d9kZZIgBmUIDi6nqIV-sLhv7j3-B-85cMoAfU_JNESu0mktmkxuoARbtJnaBnHKiwEtoXINnWjZeF8dDgiZ4A8v-4lt3x2F6XWScz102OYqQ34gS37zjneTcw/s320/KABAJ+REBULA+TASTING.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Tasting of Different Vintages of Kabaj's Rebula</td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12pt;">In
the glass, it shows deep gold (think oaked Chardonnay). </span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">Aromas of lychee, stewed apricot and orange
pith dominate - accompanied by hints of straw, soy sauce and petrol. On the
palate, expect a mélange of lemon and passion fruit with notes of saffron and
unsweet peach. The wine is weighty: medium plus, again like an oaked
Chardonnay.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">But aging is in neutral wood
(not new oak) so the fruit remains fresh and lively.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">By all means, chill the wine, but I recommend
that you allow it to warm some outside the refrigerator before serving (yet
again – like an oaked Chardonnay). Doing this will introduce even more
taste-treats particularly on the finish.</span><span style="font-size: 12pt;">
</span><span style="font-size: 12pt;">I enjoyed a compote of banana, black olive, clove and the slightest
suggestion of mint on the end taste.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">Other
tasters note juicy pineapple, honeycomb, roasted hazelnuts, vanilla, chai tea
and anise.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">All palates are personal and
correct for the person owning it.</span><span style="font-size: 12pt;">
</span><span style="font-size: 12pt;">Suffice to say, this is a complex wine.</span><span style="font-size: 12pt;"> </span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG8CYcs3wCbDaYN8rCgOxkOl9LkgEn-aGdIdBSR8ocFmDY7q9t_LWi7EkeO1XDf9qf0oz25vNveCXaW1bR1aiN9RP5tcc1aw-lNfUPaDil9SCZZdhA4XCq4euLnhPYvuGs6SGdvFJ-hQ/s1600/CRUDITES+REBULA.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="875" data-original-width="1600" height="174" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG8CYcs3wCbDaYN8rCgOxkOl9LkgEn-aGdIdBSR8ocFmDY7q9t_LWi7EkeO1XDf9qf0oz25vNveCXaW1bR1aiN9RP5tcc1aw-lNfUPaDil9SCZZdhA4XCq4euLnhPYvuGs6SGdvFJ-hQ/s320/CRUDITES+REBULA.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Versatile? Yes! The Textured Body of Kabaj's Rebula<br />
Pairs Well Against The Ranch Style Dip on<br />
this Simple Crudites Platter.</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBY9BRAmXFyYesBkGg-9gpj3e079cyP2Tg06vHwqK5mdLNQazz3vd3T2hXLN-QgcyagxzbJOpef4OdsKRe0KbQJu9o0Kg7ZErv7h_DXF9aeqKXf88QbiZHqwLYuSPqozx0881JzrwfQQ/s1600/SHRIMP+PERUVIAN+PEPPERS+REBULA.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1356" data-original-width="1600" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBY9BRAmXFyYesBkGg-9gpj3e079cyP2Tg06vHwqK5mdLNQazz3vd3T2hXLN-QgcyagxzbJOpef4OdsKRe0KbQJu9o0Kg7ZErv7h_DXF9aeqKXf88QbiZHqwLYuSPqozx0881JzrwfQQ/s320/SHRIMP+PERUVIAN+PEPPERS+REBULA.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled Shrimp (Sometimes With Diced Ham, But Here<br />
With Peruvian Peppers). Rebula Was a Perfect Pairing.</td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">For
good reason. Bordeaux trained oenologist
Jean-Michel Morel, after spending time also in cellars in Languedoc and Collio
Italy, married Katja Kabaj of the Kabaj estate in Slovenia. And thus was blended a mix of French and
Italian sensibilities into Slovenian vineyards that had withstood the test of
time and had been producing quality wine for generations. With his fondness of working with amphorae,
Jean-Michel demonstrated that his agenda in Slovenia was simply to make the
best wine possible. Ribolla (Gialla) had
been successful in Italy and Rebula was considered to be its ancestor. <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">There
are so many grapes that are not classified as “noble” or considered
“international.” The former seems to be
those dictated by governing authorities as authorized for use in the making of
wine from particular appellations. The latter applies to wine grapes grown
worldwide; having benefited from marketing and winning popularity contests. In
a which came first “chicken or the egg” fashion, was it the marketing that
created the grapes popularity or the fact that the grape could be grown in so
many areas that created its popularity?</span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Ribolla/Rebula
is not an international grape, but for me has made a wine that is indeed
“noble” in the glass. And with so many
indigenous grapes just wanting to become vinified, why limit your enjoyment and
learning experiences to only those “international”? Ben would be ashamed.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 45.8pt 91.6pt 137.4pt 183.2pt 229.0pt 274.8pt 320.6pt 366.4pt 412.2pt 458.0pt 503.8pt 549.6pt 595.4pt 641.2pt 687.0pt 732.8pt;">
<span lang="SL" style="color: #212121; font-size: 12.0pt;">na zdravje!<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background-color: white; color: #212121; font-size: 12pt;">……………….Jim</span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12pt;"> </span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtfPA0GitrwckTojJQwCvwq0JsjAzD6-a8aA-TouCTcSiq49K46b3UuUBKtX7ugvIodjGFrqjBPGoYvEzZTFESaer2CnWstBVlQo2jqrqCsWr7xMVhJdniOXahtYz-DAoJjllaq_ezoA/s1600/CHKN+CORDON+BLEU+REBULA.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1340" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtfPA0GitrwckTojJQwCvwq0JsjAzD6-a8aA-TouCTcSiq49K46b3UuUBKtX7ugvIodjGFrqjBPGoYvEzZTFESaer2CnWstBVlQo2jqrqCsWr7xMVhJdniOXahtYz-DAoJjllaq_ezoA/s320/CHKN+CORDON+BLEU+REBULA.JPG" width="267" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Cordon Bleu and Couscos Prepared<br />
in Chicken Stock With a Drizzle of Maple<br />
Syrup and Finished in Threads of Saffron.<br />
Kabaj's Rebula: Food Friendly & Versatile.</td></tr>
</tbody></table>
<br />
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12pt;"> </span><span style="background-color: white; color: #333333; font-family: "arial" , sans-serif;">Follow and </span><b style="background-color: white; color: #333333; font-family: Arial, sans-serif;">like</b><span style="background-color: white; color: #333333; font-family: "arial" , sans-serif;"> Wine Mizer on Facebook for
mini-reviews, industry news and more.</span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="color: #333333; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman";">winemizer.net does not
accept any advertisements, nor is it affiliated with any winery, vineyard,
importer or distributor. You may be assured that any opinions are not
economically biased (though they may not be appropriate to your individual and
unique palate).<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 45.8pt 91.6pt 137.4pt 183.2pt 229.0pt 274.8pt 320.6pt 366.4pt 412.2pt 458.0pt 503.8pt 549.6pt 595.4pt 641.2pt 687.0pt 732.8pt;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 45.8pt 91.6pt 137.4pt 183.2pt 229.0pt 274.8pt 320.6pt 366.4pt 412.2pt 458.0pt 503.8pt 549.6pt 595.4pt 641.2pt 687.0pt 732.8pt;">
<span style="color: #212121; font-size: 12.0pt;"><b><u>SEE BELOW FOR TECH SPECS</u></b></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOJWphx2-qeiKqCOUVtTc0nwsVofmI8UQYqQ60Vh5veNGUG4jXC0HsZNfEuQtKqqPDeAia0gkPYJZk7jQc3TgprxSLtvh7xuYdooTfIc8O1bLxWpGoZMFwfyfL0OBq3Ja1x7bkMqT7VA/s1600/ORANGE+WINE+GLASS.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1161" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOJWphx2-qeiKqCOUVtTc0nwsVofmI8UQYqQ60Vh5veNGUG4jXC0HsZNfEuQtKqqPDeAia0gkPYJZk7jQc3TgprxSLtvh7xuYdooTfIc8O1bLxWpGoZMFwfyfL0OBq3Ja1x7bkMqT7VA/s200/ORANGE+WINE+GLASS.JPG" width="145" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Different Producer's Rebula From Slovenia.<br />
As You Can See From Its Color, This One <b>Is</b><br />
Orange.</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody>
<tr><td class="tr-caption" style="text-align: center;"><div class="MsoNoSpacing" style="text-align: justify;">
<b><u><span style="font-size: 12.0pt;">TECH SPECS:<o:p></o:p></span></u></b></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Producer: <span class="MsoHyperlink"><a href="https://www.kabaj.si/en/wine">https://www.kabaj.si/en/wine</a></span><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Country: Slovenia<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Appellation: Goriska Brda<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Vineyards: Belo-Vhr &
Neblo-Vhr<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Altitude: 500-820 ft.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Slope: South<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Soil: Sandstone,
Slate, Marl, Flysch <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Climate: Sub-Mediterranean<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Varietal: Rebula, 100%<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Age
of Vines: 40
Years<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Farming: Sustainable<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Harvest: By Hand, End
of September<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Fermentation/Aging: With Wild (Native) Yeast<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">In
2400 Liter Neutral Oak, 30 Days Skin Contact, Followed<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">By
Malolactic in Barrel and 12 Months Aging old Barrique and<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">4
Months in Bottle.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">ALC: 12.5%<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">RS: 2.1
g/L<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Acidity: 5.54 g/L<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Imported
by: <a href="http://www.terraneomerchants.com/" target="_blank">TerraneoMerchants</a><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">ARP: $22.
(U.S.)<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Ageing
Potential: 7-10 Years (Varies by Conditions) <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<b><u><span style="font-size: 12.0pt;">Scores:<o:p></o:p></span></u></b></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">James
Suckling: 92<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Wine
& Spirits 93<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Wine
Enthusiast: 89<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<b><u><span style="font-size: 12.0pt;">Note:<o:p></o:p></span></u></b></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">“Rebula”
literally means “re-cooking,” a reference to the grape’s natural tendency to
participate in secondary (malolactic) fermentation and contributing to the
wine’s creaminess with a rounded mouthfeel. In malolactic fermentation, which can be
induced or just naturally allowed, tart malic acid is converted into softer
tasting lactic acid. <o:p></o:p></span></div>
</td></tr>
</tbody></table>
<br />Wine Mizerhttp://www.blogger.com/profile/05752073281522251151noreply@blogger.com0tag:blogger.com,1999:blog-6017368668541858478.post-73703807956639938702018-12-28T09:35:00.000-08:002018-12-28T09:35:09.728-08:00RUINART CHAMPAGNE BLANC DE BLANCS<br />
<div class="MsoNoSpacing" style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span style="background: white;">“The thing about champagne, you say,
unfoiling the cork, unwinding the wire restraint, is that is the ultimate
associative object. Every time you open a bottle of champagne, it’s a
celebration, so there’s no better way of starting a celebration than opening a
bottle of champagne. Every time you sip it, you’re sipping from all those other
celebrations. The joy accumulates over time.” </span></i><span style="background: white;">…. David Levithan (American Writer).<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_H2ZZ5MwVml0BjoTZJCOu0IPJk9yqlz3aMp0FwfGL1MM_wJhCukpxniaZ8y_D3WLeWcxlcYuOJg8TeY-kuX30m0tESxPMGcQuEDtjsVVt76Md0m-TXH9JAefZBjOv4KFSOMOpkPv_Cw/s1600/RUINART+BOX.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="678" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_H2ZZ5MwVml0BjoTZJCOu0IPJk9yqlz3aMp0FwfGL1MM_wJhCukpxniaZ8y_D3WLeWcxlcYuOJg8TeY-kuX30m0tESxPMGcQuEDtjsVVt76Md0m-TXH9JAefZBjOv4KFSOMOpkPv_Cw/s200/RUINART+BOX.JPG" width="84" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8HOwaWJpq0NlsT_WmZxwc2CPEPZArXINRQqBGPD5QMo03NMea1NDPxQ4WnrrBq5yGsw0mXKNPe5fpTWmoFLuDGdhnaYdRbVxBfSbCmrpjiFRAQam_2Lhw7vl4t-5doPy35_Jr9NhbEw/s1600/RUINART+BTL.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="868" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8HOwaWJpq0NlsT_WmZxwc2CPEPZArXINRQqBGPD5QMo03NMea1NDPxQ4WnrrBq5yGsw0mXKNPe5fpTWmoFLuDGdhnaYdRbVxBfSbCmrpjiFRAQam_2Lhw7vl4t-5doPy35_Jr9NhbEw/s320/RUINART+BTL.JPG" width="173" /></a><span style="background: white;">With
an average retail price of $70 U.S., (though you can find it, occasionally in
the $50s), I’ll concede this is not my everyday Champagne, albeit my
favorite.<span style="mso-spacerun: yes;"> </span>Ruinart is the oldest
established Champagne house, exclusively producing champagne since 1729.<span style="mso-spacerun: yes;"> </span>This “Blanc de Blancs” (white of white) is 100%
Chardonnay.<span style="mso-spacerun: yes;"> </span>Champagne, however, IS WINE and
it presents itself, as does other wine, in many forms. “Blanc de Noirs” (White
of Black – white wine from red grapes) can be a blend of Pinot Noir and Pinot
Meunier, or simply Pinot Noir. <span style="mso-spacerun: yes;"> </span>It may
come as vintage or as a blend of several years (non-vintage).<span style="mso-spacerun: yes;"> </span>And then there is the dosage – the
measurement of sweetness injected into the wine after disgorgement that
determines its finish as an unsweet to sweet dessert wine with gradients in-between.<span style="mso-spacerun: yes;"> </span>So, while I must admit this Ruinart Blanc De
Blancs is, for me, a special occasion wine, it is so only because of its price
and my economic status.<span style="mso-spacerun: yes;"> </span>Many Champagnes
cost less (though, for me, few deliver more). <o:p></o:p></span></div>
<br /><br />
<div style="text-align: justify;">
</div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white;">The
point being, it is wrong to categorize Champagne (mind lock it) as celebration wine.<span style="mso-spacerun: yes;"> </span>With all the styles in which Champagne may present
itself, one could easily serve different styles of Champagne throughout each
course of a grand meal: from the aperitif to and including dessert just as you
do with wine. <span style="mso-spacerun: yes;"> </span>It’s Champagne’s
association with celebration that has stunted its sales growth here, limited
its appreciation and given rise to that horrid image of pop, cheer and laugh as
the wine foams out of the bottle and then gets served.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white;"><span style="mso-spacerun: yes;"><br /></span></span></div>
<div class="MsoNoSpacing">
<span style="background: white;">In
fact, Champagne’s natural acidity makes it a natural for food pairing. Try a rose with salmon. Try a Blanc de Blancs with chicken (even
fried), oysters, creamy cheeses, shellfish, linguine with white clam sauce,
caviar and appetizers containing caviar, salty foods and dishes made with cream
sauces, steamed, fried or grilled seafood (as long as the sauce is not
overpowering).<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white;">
</span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsB0KiKsPwsA7AotuMTsFhrM6aMsr-dtTry5jOCYmD8HOF0nB61PSfNMHgKr4cNpbAVRhyphenhyphenWp4ZdGMoIpCUGR1HdrCp_2b9qzyRu4pIW0CzCmeHIEyiWvEwSm9D3Ly5C1moEBhTZPorhA/s1600/With+Crab+Fest+Kite+Hills+White+%2526+Ruinart.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1244" data-original-width="1600" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsB0KiKsPwsA7AotuMTsFhrM6aMsr-dtTry5jOCYmD8HOF0nB61PSfNMHgKr4cNpbAVRhyphenhyphenWp4ZdGMoIpCUGR1HdrCp_2b9qzyRu4pIW0CzCmeHIEyiWvEwSm9D3Ly5C1moEBhTZPorhA/s200/With+Crab+Fest+Kite+Hills+White+%2526+Ruinart.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-3-xkrKtgFX1B84XR_4l6nykYkDCxICTnnteaC9JH_FIpFGyppjIUyi4XVfUjdTuT__QGtTgjoEwPVpfuy64QBSFHbMBXCAyTQ8SSDJtzvor7FgQu7HlxQeHXoTQuivMPjOE8CMLKxQ/s1600/CRAB+FEST+KITE+HILL+WHITE+%2526+RUINART.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-3-xkrKtgFX1B84XR_4l6nykYkDCxICTnnteaC9JH_FIpFGyppjIUyi4XVfUjdTuT__QGtTgjoEwPVpfuy64QBSFHbMBXCAyTQ8SSDJtzvor7FgQu7HlxQeHXoTQuivMPjOE8CMLKxQ/s320/CRAB+FEST+KITE+HILL+WHITE+%2526+RUINART.JPG" width="320" /></a><span style="background: white;">I
recently enjoyed this wine with a “crab fest” of steamed King Crab Legs and
Dungeness crab clusters, grilled shrimp, saffron dusted scallops (a mistake)
and a spinach soufflé. <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white;"><br /></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="background: white;"><br /></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="background: white;">SO WHY SHOULD YOU ENJOY THIS WINE?<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXKXc5xP4Oy1eNlTo1jWb8UoJoZwjc9CUO-SnQziglld5-ZpXo2VLyiYSDG_xNvllFMBNXb24aIj4MkxjUacvcBscQXt968hLI4kHozCddydy9O16HrLheFMi7TtwZ2Qogi5bvT7fWYQ/s1600/RUINART+BTL2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1168" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXKXc5xP4Oy1eNlTo1jWb8UoJoZwjc9CUO-SnQziglld5-ZpXo2VLyiYSDG_xNvllFMBNXb24aIj4MkxjUacvcBscQXt968hLI4kHozCddydy9O16HrLheFMi7TtwZ2Qogi5bvT7fWYQ/s320/RUINART+BTL2.JPG" width="233" /></a></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<span style="background: white;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white;"></span>
</div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background-color: white;">To
begin, Ruinart opens with a soft pssst, not a loud pop – the mark of well-made
Champagne (be certain to chill any bottle so as to reduce the pressure when
opening).</span><span style="background-color: white;"> </span><span style="background-color: white;">Pour this luminous, glistening
Champagne – the color of golden straw – into the glass and notice that the mousse
is not aggressive.</span><span style="background-color: white;"> </span><span style="background-color: white;">Such excessiveness –
for me – just gets in the way.</span><span style="background-color: white;"> </span><span style="background-color: white;">No,
everything about this Champagne is finessed. Bubbles are extremely fine and
shockingly persistent, carrying to the glass’s rim all the aroma and palate
pleasing tastes one could hope for.</span></div>
<br />
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white;">The
unique chalkiness of the soil that these Chardonnay vines grow in and the cool
climate of the area assure perfect expression of the acidity in these grapes from
Ruinart’s estate vineyards in Sillery and Brimont (the ancestral home of the Ruinart
family) and from premiers crus only in the Cote des Blancs and the Montagne de
Reims. Using only the best of recent vintages, these are blended with 20-25% reserve
wines. </span><span style="background-color: white;"> </span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white;">Ruinart
maintains chalk quarries deep underground the city of Reims where the wine
rests after first sitting on its lees for four years after the second
fermentation. The result is a crisp but
rounded and creamy wine that is a study in elegance. Malolactic conversion provides rich
creaminess to the mouthfeel, but the wine remains crisp and cleansing. For a Champagne, it is surprisingly full
bodied, while yet being lightened by its citrus character and delicate mousse
kept fresh with the most persistent of very fine bubbles. On the nose: hints of toast, honey,
butterscotch and almond play with notes of white flower and green apple. The palate delights in brioche, lemon crème, and
hazelnut. Lychee adds an exotic touch.
While apparent, none of these flavors are brutish, instead they are
suggested. A hint of cantaloupe? The
fruit emerges through the sharp acidity which, itself, is opposed by amazing
creaminess.<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white;">Other
tasters refer to poached white peach, lemon meringue pie, angel food cake, butter
cookie, lemon peel hints and jasmine. Different words, I think, for essentially the
same experience. All appreciate the
minerality in the finish of this wine.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white;">If
you still believe that Champagne is fit only for celebrating occasions, perhaps
you’ll begin to consider that Champagne can make <i>any</i> occasion special and any meal an occasion. <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white;">Sante!<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white;">…………….
Jim<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing">
Follow and “Like” Wine Mizer on Facebook for mini-reviews,
industry news and more.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
winemizer.net does not accept any
advertisements, nor is it affiliated with any winery, vineyard, importer or
distributor. You may be assured that any opinions are not economically
biased (though they may not be appropriate to your individual and unique
palate. <o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<b><u>ETCETERA:<o:p></o:p></u></b></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Ruinart, founded by Nicolas Ruinart in
the Champagne region in the city of Reims in 1729, is now owned by luxury goods
conglomerate LVMH (Louis Vuitton, Moet Hennessy). <o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<b><u>Ratings: <o:p></o:p></u></b></div>
<div class="MsoNoSpacing" style="text-align: justify;">
James Suckling 93<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Wine Spectator: 92<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Wine Enthusiast: 92<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Robert Parker: 90<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<b><u>Awards<o:p></o:p></u></b></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Munis Vini 2014: Gold<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Munis Vini 2015: Silver<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Munis Vini 2016: Gold<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Producer: Champagne Ruinart ruinart.com<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Imported By: Moet Hennessy USA, Inc. (NY, NY)<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
ALC: 12.5%<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Dosage: 8g (Brut)<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
</div>
Wine Mizerhttp://www.blogger.com/profile/05752073281522251151noreply@blogger.com0tag:blogger.com,1999:blog-6017368668541858478.post-40911802611438427282018-12-19T13:02:00.000-08:002018-12-19T13:02:46.860-08:00CHATEAU GRAVILLE-LACOSTE GRAVES 2017<br />
<div class="MsoNoSpacing">
<i style="mso-bidi-font-style: normal;"><span style="font-size: 12.0pt;">“Great wine is about nuance, surprise, subtlety,
expression, qualities that keep you coming back for another taste.
Rejecting a wine because it is not big enough is like rejecting a book because
it is not long enough, or a piece of music because it is not loud enough.”</span></i>
<span style="font-size: 12.0pt;">— Kermit Lynch <span style="mso-spacerun: yes;"> </span>“<em><span style="font-family: "Calibri",sans-serif; font-style: normal; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">Adventures
on the Wine Route”.<o:p></o:p></span></em></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Think
of Bordeaux and wine in the same thought and likely it’s red wine that immediately
comes to mind.<span style="mso-spacerun: yes;"> </span>But if I include the
words Semillon and Sauvignon Blanc and Muscadelle next to Bordeaux, you’re
likely to pause just a moment, and then try to remember the various white wine
regions of France.<span style="mso-spacerun: yes;"> </span>The whites of
Bordeaux fell off our national attention span in the late 1980s.<span style="mso-spacerun: yes;"> </span>And with some exceptions, the extraordinary
price escalation of the region’s reds kept publicity focused on that color.<span style="mso-spacerun: yes;"> </span>Add in that it’s such a global marketplace
that even regions within the same country compete for our attention.<span style="mso-spacerun: yes;"> </span>Sauvignon Blanc?<span style="mso-spacerun: yes;"> </span>The Loire.<span style="mso-spacerun: yes;">
</span>The Rhone produces delicious white wine. <span style="mso-spacerun: yes;"> </span>So does Burgundy. So too does the Cotes du
Roussillon and Alsace, as does Italy, Australia, Spain and the U.S.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>It’s
easy to forget that of “before” when so much of the “now” is pushed between our
ears.</span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj82f4eunuN_eCLIuism9XmZ5Ott4yjwEvEQ86yq45gXjygA0suNsYgwrDX64c9LMtv1x5qxhUr1RpTzQDbtVHZq6SkUGncagiH8wHCs3zgzuTQMxbgyZQPMIgczLma3TwQBQfRniJS-Q/s1600/SALMON+GRAVILLE+LACOSTE+GRAVES.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1151" data-original-width="1600" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj82f4eunuN_eCLIuism9XmZ5Ott4yjwEvEQ86yq45gXjygA0suNsYgwrDX64c9LMtv1x5qxhUr1RpTzQDbtVHZq6SkUGncagiH8wHCs3zgzuTQMxbgyZQPMIgczLma3TwQBQfRniJS-Q/s320/SALMON+GRAVILLE+LACOSTE+GRAVES.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Plating With Fresh Dill, Organic Red Grapes,<br />Satsuma Mandarin & a Slice of Blood Orange.</td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">So
when I was putting together a very simple lunch recently and my “new” favorite
white Rhone was out of stock, I brought along a very nice Cotes du Roussillon
instead. But it wasn’t nice enough. More expensive, yes. But not acidic enough to
be palate cleansing with a simple lunch of salmon and cream cheese on bread with
various accompaniments. My brother came
to the rescue with this Graves from his collection. More specifically: a white wine of Herve
Dubourdieu of Chateau Graville-Lacoste in the Graves AOC. Not Sauternes or Barsac or the Loire, but
Graves – how easy to have forgotten and how sad to have done so. And thanks to Herve Dubourdieu and my
brother, Bill, who rescued the lunch.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTM1GqxxmwfxUsRAmmtKFuHtiqwRrKZlyn_Wsajo7ImiyhUaMWLaqrVrsnLNslnF4_zsQfdT2CnkFFmF0dNVdVfn0zmhoaao7qD6tTFozM_bs8M3EVPMPW9QClJNdhQtxqo5TIhD_ECg/s1600/GRAVES+GRAVILLE+LACOSTE.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1508" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTM1GqxxmwfxUsRAmmtKFuHtiqwRrKZlyn_Wsajo7ImiyhUaMWLaqrVrsnLNslnF4_zsQfdT2CnkFFmF0dNVdVfn0zmhoaao7qD6tTFozM_bs8M3EVPMPW9QClJNdhQtxqo5TIhD_ECg/s320/GRAVES+GRAVILLE+LACOSTE.JPG" width="301" /></a><span style="font-size: 12.0pt;"><br /></span></div>
<br />
<br />
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12pt;">A
dry white, with delicious minerality and cleansing acidity, the Chateau
Graville-Lacoste is unusual in its proportion of Semillon (75%) in the blend.
It’s finished with 20% Sauvignon Blanc and 5% Muscadelle.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">Fermented to dryness, the wine finishes crisp
and cleansing, pairing well against the oily Salmon and fat of the cream cheese
while yet remaining rounded.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">Fruity,
with some herbal character, the wine offers lychee, citrus zest and lemongrass
opposed by baked apple and lemon butter in a Wallenda of balance. </span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">Its ARP is $19. What’s not to like about
this?</span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12pt;">I’d
like to enjoy this wine again, paired with a platter of seafood: crab, shrimp,
oysters and scallops, maybe some broiled and crusted white fish along with a
green salad and a crusty baguette. </span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">Pair
it also with cheddar or several semi-soft cheeses., but try it.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">Not something I instinctively thought would
do well with Cheddar, I later made some flourless gnocchi and a sauce of
various aged cheddar along with crumbled bacon and broccoli and paired it with
this wine.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">It was delicious. In your
quest for new regions and varietals, perhaps you’ve been away from the whites
of Bordeaux for too long and it’s time to reacquaint yourself with them.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">They might just surprise you with nuance, subtlety,
and an expressive quality</span><i style="font-size: 12pt;"> </i><span style="font-size: 12pt;">that will
keep you coming back for another taste.</span><span style="font-size: 12.0pt;"> </span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Njn2D-I44xmjYbOw5nPr0zzfZh3qW4ppZcKu30Lnm82i_2Mvkjk9IdBLsvTXUfWuQvk3vMAi12lljvGL3EYJg5s6SxGY5qYVRTeF2PU_BNDuE1Zzt40PojqyY4zqhBlzdk0v6i-GGw/s1600/Gnocchi+Cheddar+Sauce+Ch+Graville+Lacoste.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1238" data-original-width="1600" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Njn2D-I44xmjYbOw5nPr0zzfZh3qW4ppZcKu30Lnm82i_2Mvkjk9IdBLsvTXUfWuQvk3vMAi12lljvGL3EYJg5s6SxGY5qYVRTeF2PU_BNDuE1Zzt40PojqyY4zqhBlzdk0v6i-GGw/s320/Gnocchi+Cheddar+Sauce+Ch+Graville+Lacoste.JPG" width="320" /></a></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Sante!<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">………….
Jim<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing">
Follow and “Like” Wine Mizer on Facebook for mini-reviews,
industry news and more.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Winemizer.net does not accept any
advertisements, nor is it affiliated with any winery, vineyard, importer or
distributor. You may be assured that any opinions are not economically
biased (though they may not be appropriate to your individual and unique
palate.</div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<b><u>TECH
SPECS & ETC:<o:p></o:p></u></b></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Varietals: Semillon, Sauvignon Blanc &
Muscadelle (see Above)<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Appelation: Graves, Bordeaux, France<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Soil: Clay
& Limestone on Fissured Rock<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Age
of Vines: 45-48 Years<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Vinification
& Aging: Stainless, 6 Months<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Bottled
Unfiltered<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">ARP: $19 U.S.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">ALC: 12%<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Imported
By: Kermit Lynch* (See Quote
Above)<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12pt;"> </span><span style="font-size: 12.0pt;"> </span></div>
<br />
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;"><br /></span></div>
<br />Wine Mizerhttp://www.blogger.com/profile/05752073281522251151noreply@blogger.com0tag:blogger.com,1999:blog-6017368668541858478.post-2358567583921161552018-12-10T08:47:00.000-08:002018-12-10T08:47:41.046-08:00LYNFRED WINERY’S 2015 CABERNET SAUVIGNON<br />
<div class="MsoNoSpacing" style="text-align: justify;">
“<i style="mso-bidi-font-style: normal;"><span style="font-size: 12.0pt;">Wine is like a liquid representation of
who [the winemakers] are and what makes them tick. It's also all about making
memories. Your olfactory senses are intrinsically linked to memory, so when
you're sharing a bottle of wine, and then having it again, you're dredging up
memories. And for me that's just a super romantic, beautiful, poetic thing.”</span></i>
…. <span style="font-size: 12.0pt;">Brie Roland, "How to Drink Wine Without
Looking Dumb or Going Broke"<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Thanks
go out to the winemakers at <a href="http://www.lynfredwinery.com/" target="_blank">Lynfred Winery</a> (Andres Basso previously of <i style="mso-bidi-font-style: normal;">Concha y Toro</i> and Rodrigo Gonzalez with
experience from <i style="mso-bidi-font-style: normal;">Casa Lapostolle</i>) for
producing this 2015 Cabernet Sauvignon.<span style="mso-spacerun: yes;">
</span>In the process, they unknowingly saved my dinner. <span style="mso-spacerun: yes;"> </span>Having some basil pesto made and saved from my
summer’s harvest, I prepared wild caught, pink shrimp and finished them in
warmed pesto.<span style="mso-spacerun: yes;"> </span>Some spiralized zucchini with
<i style="mso-bidi-font-style: normal;">aglio y olio</i> finished with grated Parmesan
Reggiano and a petite filet mignon basted in herbed compound butter completed
the meal.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br /><br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">It
was one of those rare occurrences where everything came out nicely.<span style="mso-spacerun: yes;"> </span>The problem was the wine. I had at the ready a
red blend from Napa Valley assuming my guest would prefer it. She didn’t, nor
did I. Much too fruit forward.<span style="mso-spacerun: yes;"> </span>But I had
a backup: a Barbaresco – no expense spared. An Italian Nebbiolo against a meal
structured to be somewhat Italian should work. And actually, it was delicious but didn’t pair
well against the filet.<span style="mso-spacerun: yes;"> </span>Not taking any
chances, I also had the Lynfred 2015 opened.<span style="mso-spacerun: yes;">
</span>The Cab happened to be their monthly release (December). <span style="mso-spacerun: yes;"> </span>Cab works, of course, with beef.<span style="mso-spacerun: yes;"> </span>But shrimp?<span style="mso-spacerun: yes;">
</span>Well, I had the bottle anyway, so “no harm”.<span style="mso-spacerun: yes;"> </span>A Somm at <a href="http://www.lynfredwinery.com/" target="_blank">Lynfred</a> (now at a satellite
location though still with the winery) talked of pairing Cab with lobster and
it was a standing disagreement between us.<span style="mso-spacerun: yes;">
</span>Now I think he’s on to something. Then again, I’m not sure I would sauce
a lobster with pesto.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj41MVFKjo7wQsh8pWtnIxGsi99E3AbCuWIxjzIUABYjp7hNxbNtKNF3QQ6PyoIoLfWlMb5TZwa_4PshAf1iOlXV2BiU5Mi1bOplO1VFmNLK41bBGFcSg3SQ6iRhPB6qBBRXEPuLw-fyw/s1600/LYNN+CAB+SAUV+BTL+2015+W+PESTO+SHRIMP.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="686" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj41MVFKjo7wQsh8pWtnIxGsi99E3AbCuWIxjzIUABYjp7hNxbNtKNF3QQ6PyoIoLfWlMb5TZwa_4PshAf1iOlXV2BiU5Mi1bOplO1VFmNLK41bBGFcSg3SQ6iRhPB6qBBRXEPuLw-fyw/s320/LYNN+CAB+SAUV+BTL+2015+W+PESTO+SHRIMP.JPG" width="137" /></a></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12pt;">The
reason for the red blend was that my guest often finds Cabernet Sauvignon too
tannic. But this rendering of Lynfred’s
(90% Cabernet Sauvignon / 10 % Merlot) was eminently drinkable. Sourced from the Jones Vineyard in the
Wahluke Slope of Washington and Lodi (Central Valley California) and vinified
at the Roselle (Illinois) winery, the Cab was not tannic (which was my guest’s
concern). And with Washington fruit, the
wine was better restrained; for me – more elegant, when blended, than the
heavier and too fruit-sweet wine of </span><i style="font-size: 12pt;">the</i><span style="font-size: 12pt;">
more prestigious area within California.
My concern with Lodi grown grapes has subsided over the years, tasting
what Zinfandels this appellation has produced.
With 110,000 </span>acres<span style="font-size: 12pt;"> in size and producing more wine grapes that any other
California appellation, Lodi’s claim to fame was also its marketing “boat
anchor”. Bigger is not best. And bigger, by definition, means numerous
micro-climates, plots of different soil, and different exposure within the behemoth
AVA. An experience that delivers less
than expected blemishes the entire appellation.
(Another reason for more earnestly considering dividing this appellation).</span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-YQ-r8JJeOa7CKhmMdKKNSun4ciUywTEX6VowGjqgpoOUYxoxmpJaVIyd_ZFmqNp3ezPfJcuAg9JaN2MmA3iKsGdDQ13Q2vKEC8kQDPLi9F32-mY1xlW5q0_vB9Q5Q6Nq9jl8dslMg/s1600/LYNN+15+CAB2+AT+WINERY.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-YQ-r8JJeOa7CKhmMdKKNSun4ciUywTEX6VowGjqgpoOUYxoxmpJaVIyd_ZFmqNp3ezPfJcuAg9JaN2MmA3iKsGdDQ13Q2vKEC8kQDPLi9F32-mY1xlW5q0_vB9Q5Q6Nq9jl8dslMg/s320/LYNN+15+CAB2+AT+WINERY.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Glass I Enjoyed (And Yes, Paid For)<br />While Doing "Research" At<br />The Winery</td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;"></span><br /><span style="font-size: 12.0pt;"></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">As
I like to say, “What’s inside the bottle” tells a better story (when selecting
from such an appellation) than what’s on the label. And what’s in this bottle
is – and worked – perfectly.<span style="mso-spacerun: yes;"> </span>Cassis,
green pepper, cherry on the nose in a wine that appears deep garnet in the
glass.<span style="mso-spacerun: yes;"> </span>Forrest berries and baking spice
on the palate. Some grip makes itself evident, though moderated and the tannins
soften and gentle even more with air.<span style="mso-spacerun: yes;"> </span>Air,
not needing to be excessive, is nonetheless this wine’s friend.<span style="mso-spacerun: yes;"> </span>Decant and appreciate aromas that now add violet
and sweet tobacco (unlit cigar) to those already mentioned. Add in slight hints
of mocha, vanilla and black pepper.<span style="mso-spacerun: yes;"> </span>The
taste benefits also with the addition of blueberry, toasted oak, cedar and dark
(unsweet but not bitter) chocolate. <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">And
then there is the spice.<span style="mso-spacerun: yes;"> </span>Not spice as in
“hot”.<span style="mso-spacerun: yes;"> </span>Spice as in “tasty”.<span style="mso-spacerun: yes;"> </span>In fact, this wine is made so deliciously
complex with spice that I continue to buy and taste bottles of it to better
understand.<span style="mso-spacerun: yes;"> </span>The winery’s promo refers to
“sage,” but I find it much more complex and intriguing. In fact, one of the
reasons I so enjoy this wine is its spice: <span style="mso-spacerun: yes;"> </span>enjoyable while yet being difficult to narrow
down.<span style="mso-spacerun: yes;"> </span>Clove, black licorice, black
pepper intermingled with vegetative tastes of green bell pepper and eucalyptus
and dried green tea. <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">But
I’m getting lost in describing this wine without getting to the point that it
served so well against the shrimp in pesto. Cleansing and complimentary.<span style="mso-spacerun: yes;"> </span>The acidity cleansing the palate of the oil
in the pesto, the wine’s spice complimenting the basil, cheese and spice used
in making it.<span style="mso-spacerun: yes;"> </span>I so enjoyed this wine
that I will be making this dish again as an excuse to open another bottle and revel
in its complex spice.<span style="mso-spacerun: yes;"> </span>Needless to say,
it paired well against the petite filet mignon, but that was no surprise. Thanks, <a href="http://www.lynfredwinery.com/" target="_blank">Lynfred</a>.<span style="mso-spacerun: yes;"> </span>I suspect whenever I open a bottle of your
2015 Cabernet Sauvignon, I’ll remember the moment.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Cheers!<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">……………..Jim<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Follow and “Like” Wine Mizer on Facebook for mini-reviews,
industry news and more.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Winemizer.net does not accept any
advertisements, nor is it affiliated with any winery, vineyard, importer or
distributor. You may be assured that any opinions are not economically
biased (though they may not be appropriate to your individual and unique
palate. <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Lynfred
Winery<span style="mso-tab-count: 1;"> </span><a href="http://www.lynfredwinery.com/">http://www.lynfredwinery.com/</a><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">15
S Roselle Rd<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Roselle,
IL 60172<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">(630)
529-9463<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Tastings
Rooms Also in: Wheaton, Naperville and Wheeling<b style="mso-bidi-font-weight: normal;"><u><o:p></o:p></u></b></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 12.0pt;">TECH SPECS & ETC:<o:p></o:p></span></u></b></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Sourcing:<span style="mso-tab-count: 1;"> </span>See Above<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Blend:<span style="mso-tab-count: 2;"> </span>See Above<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Brix:<span style="mso-tab-count: 2;"> </span>24.5<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Aging:<span style="mso-tab-count: 2;"> </span>American Oak, 24 Months<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">RS:<span style="mso-tab-count: 2;"> </span>0.4%<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Ph:<span style="mso-tab-count: 2;"> </span>3.7<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">TA:<span style="mso-tab-count: 2;"> </span>6.75 g/L<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Cases
Produced: 507<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Release
Date:<span style="mso-tab-count: 1;"> </span>12/1/2018 (See Note)<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 12.0pt;">NOTE:<o:p></o:p></span></u></b></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Lynfred’s
2015 Cabernet Sauvignon will be available to the general public on March 1, 2019
priced at $25.25. <span style="mso-spacerun: yes;"> </span>It is available
presently to members of either the “New Release” or “Red Wine” club and
discounted at $20.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
<br />Wine Mizerhttp://www.blogger.com/profile/05752073281522251151noreply@blogger.com1tag:blogger.com,1999:blog-6017368668541858478.post-40723647052506298292018-12-08T10:19:00.001-08:002018-12-08T10:19:20.473-08:00JAYSON (PAHLMEYER) RED WINE NAPA VALLEY 2010<br />
<div class="MsoNoSpacing">
<i style="mso-bidi-font-style: normal;"><span style="background: white; font-size: 12.0pt;">“Wine enters through the mouth, Love,
the eyes. I raise the glass to my mouth,</span></i><i style="mso-bidi-font-style: normal;"><span style="font-size: 12.0pt;"><br />
<span style="background: white;">I look at you, I sigh.”</span></span></i><span style="background: white; font-size: 12.0pt;"> ― </span><span class="authorortitle"><span style="background: white; color: #333333; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin;">William Butler Yeats<o:p></o:p></span></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">I’m
sorry WSET.<span style="mso-spacerun: yes;"> </span>At my age and with my
eyesight, I can’t see the difference between Deep Purple, Ruby, Garnet or
Tawny.<span style="mso-spacerun: yes;"> </span>(I’m going with Garnet on this
one).<span style="mso-spacerun: yes;"> </span>But looking at Jayson’s 2010 red
wine Napa Valley, I can tell that it paints the glass with Napa Valley color. <span style="mso-spacerun: yes;"> </span>Rich, ripe juice with deep fruit that is so
particular to and characteristic of Napa Valley.<span style="mso-spacerun: yes;"> </span>Decadent. So deep it absorbs light like
velvet without a sheen.<span style="mso-spacerun: yes;"> </span>It is one of my
“markers” in blind tastings even before inhaling the wine’s aroma.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">If
you’re a fan of Napa juice, this may be your chosen glass.<span style="mso-spacerun: yes;"> </span>At 72% Cabernet Sauvignon, it’s only 3% shy
of being eligible to be labeled as such.<span style="mso-spacerun: yes;">
</span>Merlot makes up 17% with 6% from Cabernet Franc and the 5% being made up
from Malbec.<span style="mso-spacerun: yes;"> </span>The significant percentage
of Merlot softens the blend allowing for the wine’s drinkability on release. It
is produced and bottled by Pahlmeyer in Oakville, California and modeled after
the blends of Bordeaux, if you accept that Napa can model Bordeaux.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsxsbuZpFBXuau-sMBkgIxv8iqV6Hw9DozxjWQOJRYPxacxqjIfpUnAxEmSQg9OzD3ts6ZArAAEkSCc2zkn0H-bXs77QuIqLtl80IG914cxHzypwlEvqgMkkWS11o_8KNFjwXcM9aIcw/s1600/JAYSON+GLASS.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="770" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsxsbuZpFBXuau-sMBkgIxv8iqV6Hw9DozxjWQOJRYPxacxqjIfpUnAxEmSQg9OzD3ts6ZArAAEkSCc2zkn0H-bXs77QuIqLtl80IG914cxHzypwlEvqgMkkWS11o_8KNFjwXcM9aIcw/s320/JAYSON+GLASS.JPG" width="153" /></a></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Pahlmeyer
is one of those names that causes heads to turn and draws “oohs and aahs” in
the trade. “Jayson” wines are created
from declassified Pahlmeyer lots, a concept that began in Bordeaux in the 18<sup>th</sup>
century as a means of using high quality lots not chosen for a chateau’s
premier wines. Some wineries may attach an initial and the numeral “2” as an
indication on the label when doing this.
Others (particularly in France) will use different names entirely with
little indication on the label that the wine has been declassified (so you may
not know it is attached to the famous estate).
In “Jayson,” all the grapes for this wine are grown and vinified by the
same standards as for Pahlmeyer wines. <o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
</div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">“Jayson”
was awarded 90 points from<i> Wine Spectator</i>,
commenting that the wine was “… pure, rich and persistent, displaying a vivid
core of blackberry, expresso, vanilla bean and dried herb notes.” I
didn’t get the expresso, but enjoyed brown spice that they did not mention.</span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQp5pCO42sDMyM9d2bZqSfy0L-9i7aHRMw0uTB3GMIw34TQIQefxsJqs8Em3WbUSouokxFszSRZa2mcPIz9jVyDty7YVxFO9XTuRD1dFcLRRRN7levqM8p85eSu8B7oEU9cb9skoEQ6w/s1600/JAYSON+FULL+BTL.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="709" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQp5pCO42sDMyM9d2bZqSfy0L-9i7aHRMw0uTB3GMIw34TQIQefxsJqs8Em3WbUSouokxFszSRZa2mcPIz9jVyDty7YVxFO9XTuRD1dFcLRRRN7levqM8p85eSu8B7oEU9cb9skoEQ6w/s320/JAYSON+FULL+BTL.JPG" width="141" /></a><span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY4EM4JC6e4mOvX3zWqV-F-Z27YTbdcjtyBK53Pp6Wv1qaY900uJzoh1UsskWYfyhcUGKU6d9Tjsl0vWQ-UsXlwfm091RnLWfMbVObCRznsHPDR6kNuqI0z8-Y5FvCGaf5TlKS_4Rcow/s1600/JAYSON+CLOSE+BTL.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1147" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY4EM4JC6e4mOvX3zWqV-F-Z27YTbdcjtyBK53Pp6Wv1qaY900uJzoh1UsskWYfyhcUGKU6d9Tjsl0vWQ-UsXlwfm091RnLWfMbVObCRznsHPDR6kNuqI0z8-Y5FvCGaf5TlKS_4Rcow/s320/JAYSON+CLOSE+BTL.JPG" width="229" /></a><span style="font-size: 12.0pt;"> <o:p></o:p></span><span style="font-size: 12pt;">Whatever
you detect, I encourage you to decant this wine and save a remainder for the
second day.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">In my tasting (the first
day) I decanted a half bottle, allowed it to air for just under two hours and
thought the nose to be all berry dominant. </span><span style="font-size: 12pt;"> This was enhanced with hints of allspice and
clove. The taste was all rich and ripe berry (black) fruit with cassis </span>underlying<span style="font-size: 12pt;">. </span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">The texture was syrupy and glycerin-like; the
wine full-bodied. </span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">As a “Bordeaux”, it
lacked (for me) the dust and earthiness of “old world” wine.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">Although dry, it was not “chewy.”</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">In fact, it gave me a “sweet” impression from
its level of sun-drenched, warm weather fruit ripeness.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">Tannins were so smooth they were absorbed
into the fruit. All this is intended to be descriptive, not critical.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">If you find red wine, in general, too dry or
your special guest does, again – this could be the wine you want in your glass.</span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">On
the second day, the wine developed more complexity: adding notes of plum. And the
berry notes became more blackberry compote-like incorporating notes of pastry.
Allspice and clove were retained, joined by a whisper of pepper. Most interesting was a taste of unsweetened
cherry on the finish that remained on the palate throughout the long finish extended
by spot-on acidity. But all palates are
personal and correct for the person owning them. Notes from the winemaker refer to a flavor of
sun-warmed figs. I didn’t get that. Nor
did I get the references to “expresso.”<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">What
I got was a rich and supple, easy drinking wine that presents itself elegantly and
with a luscious mouthfeel. <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Cheers!<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">……………..
Jim<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing">
Follow and “Like” Wine Mizer on Facebook for mini-reviews, industry
news and more.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Winemizer.net does not accept any
advertisements, nor is it affiliated with any winery, vineyard, importer or
distributor. You may be assured that any opinions are not economically
biased (though they may not be appropriate to your individual and unique palate.
<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<b><u>ETCETERA<o:p></o:p></u></b></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Jayson-Pahlmeyer Winery: <a href="https://www.pahlmeyer.com/">https://www.pahlmeyer.com/</a><o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
811 St Helena Hwy South<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
St Helena, CA 94574<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
(707) 255-2321<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
ALC: 15.2%<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
ARP: $55 (Current
Vintages<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
</div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;"><o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<br />Wine Mizerhttp://www.blogger.com/profile/05752073281522251151noreply@blogger.com0tag:blogger.com,1999:blog-6017368668541858478.post-48583031145026199612018-12-05T10:06:00.003-08:002018-12-05T10:14:19.132-08:00J ROCHIOLI 2016 “SOUTH RIVER” CHARDONNAY<br />
<div class="MsoNormal">
<i>"I would happily die with a bottle of white burgundy in my mouth." </i>....Julia Child</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Take
a ride with me aboard my time machine, leaving the Paris Wine Tasting of 1976,
and travelling forward back to 2016 – forty years later and two years ago in
September.<span style="mso-spacerun: yes;"> </span>That’s when the Chardonnay grapes,
grown adjacent to the South River (Russian River Valley sub-AVA) on Rochioli’s
estate (in Sonoma, California) were harvested and began their own time journey
into becoming wine. </span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpWkl2Z-zdnhY0yRp3h_LBGpUHzSZezPH_FZBvXiSpujhLh0WucDf5fvRjfYwPMVUyut8GKpsVCremDa2nHuIhMqdSUm4rU3dGuqLkgXGMHwQ2q1ClWRW_E1JnNr_fPf3zNNLeWS56Wg/s1600/ROCH+SOUTH+RIVER+CHARD.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1018" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpWkl2Z-zdnhY0yRp3h_LBGpUHzSZezPH_FZBvXiSpujhLh0WucDf5fvRjfYwPMVUyut8GKpsVCremDa2nHuIhMqdSUm4rU3dGuqLkgXGMHwQ2q1ClWRW_E1JnNr_fPf3zNNLeWS56Wg/s320/ROCH+SOUTH+RIVER+CHARD.JPG" width="203" /></a><span style="font-size: 12.0pt;">I
tasted this wine side-by-side with a 2013 Meursault (in the Cote de Beaune,
France). Admittedly, not the fairest
comparison. The vintage of 2013 from
that region was rated 90 by <i>Wine Spectator</i> and 94 by <i>Wine Enthusiast</i>. Neither
publication has yet rated Sonoma’s 2016 Chardonnay vintage. Allowing for time
allows for development. And Tom Rochioli
estimated a cellaring period of five to six years for his “South River”
Chardonnay, a single-vineyard selection through not his most pricey. Generally, it’s accepted that white
burgundies will have a longer life. The Meursault’s
anticipated cellaring maximum, for example, was eleven years.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Then
again, this is not about cellaring. It’s
about taste. And, in that sense, we (I and another taster) were certainly not doing
a validated test for the industry, nor was that our intention. So what <i>was</i>
the point? It was, based on my
assumption, that if you were invited to a dinner in which Chardonnay would be
an appropriate wine to enjoy with the meal and you wanted to impress – it’s my
assumption that you would bring a French wine and not one from California. </span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNKmM9q4cLfBrHchNGWbWl8eB688o93NQJ1xbY6nlP594opho8zjUsIvOX-Rf8jxWMKcZKd-RP2S6FU9qk-MTyfYgXC57DT6pBU7BeGaHXNt3V_zpn4l67xxNDMpdgFsZgcVFCR0jdSg/s1600/MEURSAULT+L+S+RVR+RIGHT.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1206" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNKmM9q4cLfBrHchNGWbWl8eB688o93NQJ1xbY6nlP594opho8zjUsIvOX-Rf8jxWMKcZKd-RP2S6FU9qk-MTyfYgXC57DT6pBU7BeGaHXNt3V_zpn4l67xxNDMpdgFsZgcVFCR0jdSg/s320/MEURSAULT+L+S+RVR+RIGHT.JPG" width="241" /></a><span style="font-size: 12.0pt;">Is
that <i>always </i>the right choice? France has history. Imports have cache, and France
has them both. France’s reputation of producing quality wine has been
rightfully earned. <u>But assuming one
is always better carries with it the assumption that the other is always less.</u>
We attempted to keep things reasonably equal for this comparison. So, Le Montrachet was “out.” The Meursault was from a well-respected winery
and vineyard (and will remain unnamed) and of comparable price (the Meursault
was $6 less, average retail price). <o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">The
photo here of each wine as it appeared in the glass is a good starting
point. After sniffing and tasting, each
wine <i>could</i> be identified. But they
were so close, on the nose and on the palate also, as to prove the
understanding of subtle difference by definition. On the first sampling of <a href="http://www.rochioliwinery.com/" target="_blank">Rochioli’s</a> “South
River,” aromas of oak and burnt butterscotch were forward but with air, lemon
brightened the presentation. <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
</div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">The
palate of the “South River” was more involved (our opinion). The oak was
apparent, but now subservient to lychee and green apple. Notes of almond announced. Lemon was hinted. As the wine warmed, apricot became present.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">This
is, perhaps, less a review of “South River” than a comparison of this
Chardonnay from <a href="http://www.rochioliwinery.com/" target="_blank">Rochioli</a> in Sonoma to that of the Meursault in France. The natural question, then, is “What’s the
difference?” The answer is “not much”
but important to some palates. On the second day, again tasting side-by-side,
it seemed the “South River” emphasized lemon on the nose, while the Meursault
was still dominated by smoke. The “South
River” (while presenting only slight differences) was brighter: more citrus,
more buttery lemon. It may have been a mind trick, based on acidity, but the
“South River” had a somewhat zippier body.
I wondered, had the barrel toast not been so heavy on the “South River”? The Meursault seemed weightier with oak. (I
learned later that “South River” was aged nine months; the Meursault was
fermented 100% in wood and aged 15 months). And the lemon in the Meursault was
less integrated. It was weighted down
with toasted oak and browned butter. Notes of bitter orange were enjoyable, but
opposed by a posse of the heavier notes of smoke and oak. <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">So
what?<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">That’s
for you to decide. After all, there are
those who prefer Chardonnay fermented and aged in steel only. I belong to the camp of believers that wine
should pair with the meal so I enjoy both styles (which includes blends of
juice aged in steel <i>and</i> wood). What’s interesting is that our little,
unscientific test resulted in both of us preferring the “South River” from
Rochioli. As a confirmed Francophile, I
found that surprising. I suspect it has
to do with the wine being (our opinion) better balanced, lighter, brighter and
zippier. Though oak was apparent, it was
restrained enough to prevent the wine from being overpowered by it. <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">For
the detectives out there wondering how a taste could be blind with only two
people, I mention that my companion switched the glasses however times she did
after I left the room. She had no idea
which glass was from which country as they were poured without her being
present. And, as you saw from the top
photo, it would be difficult to visually discern which was which anyway. We selected by number and the bottles (put
away) had been numbered.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Several
philosophers have opined along the lines of “No prophet (being) accepted in his
home town”. If there is a moral to this
rant, it is this: Yes, there are certain
grapes (Malbec, Sangiovese and others) that are extremely sensitive to the area
in which they are grown and I totally accept the reality of <i>terroir</i>.
But Chardonnay is called an
international grape for a reason. It is
also the most malleable and that which is most influenced by the winemaker’s
election regarding its vinification. But
most importantly, this rant is about <i>assumptions.</i> Yours.
Wine is an on-going pleasure and assumptions about quality (without
on-going tasting over the years) will limit the joy of your wine
experience. You’ll have denied
acknowledging how your palate may have changed; how the industry in your own
country has changed. You’ll be stuck in a time machine with a dead battery. <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Cheers!<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">……………..Jim<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing">
Follow and “Like” Wine Mizer on Facebook for mini-reviews,
industry news and more.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Winemizer.net does not accept any
advertisements, nor is it affiliated with any winery, vineyard, importer or distributor.
You may be assured that any opinions are not economically biased (though they
may not be appropriate to your individual and unique palate. <o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
</div>
<div class="MsoNoSpacing" style="text-align: justify;">
<b><u>Note:</u></b> “South
River” is a limited production, single-vineyard made wine and unlikely to be available
at retail though it may be obtained at auction on-line. “Single vineyard” wines from here and
elsewhere, despite being of the same varietal, will produce wines with
different nuances. However, a good place
to start with <a href="http://www.rochioliwinery.com/" target="_blank">Rochioli’s</a> Chardonnay is with their “Estate” label. The 2016 Estate Chardonnay, for example, was
rated 91 Points by Robert Parker’s Wine Advocate and is available at most large
wine retailers. </div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br />
<!--[if !supportLineBreakNewLine]--></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<b><u>PAIRING
THE WINE? <o:p></o:p></u></b></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZaVTo94K_lZodiPMGfmVZkfFj5O5KNL6dAuPQJryxSW0Gr5jU1CfqgtEP6DMUl-l9lkJKMAruLYbz941t1HTmLWdKC3YJ9abKwQb2SUY5mvyRJwR53jTIkyihZHHMh7TtJM_NDDukg/s1600/SEA+BASS+ROCH+S+RVR+CHARD.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1373" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZaVTo94K_lZodiPMGfmVZkfFj5O5KNL6dAuPQJryxSW0Gr5jU1CfqgtEP6DMUl-l9lkJKMAruLYbz941t1HTmLWdKC3YJ9abKwQb2SUY5mvyRJwR53jTIkyihZHHMh7TtJM_NDDukg/s320/SEA+BASS+ROCH+S+RVR+CHARD.JPG" width="274" /></a>Lobster, scallops and chicken,
especially roast chicken, Dijon-tarragon cream chicken, chicken Kiev. F<span style="background: white; color: #222222;">ish
cakes. Eggs Benedict. Veggies with a béarnaise sauce. Turbot. Grilled veal chops with mushrooms</span>
(great with mushrooms). Pumpkin filled
ravioli or lasagna made with butternut squash and white sauce. I made Chilean
Sea Bass with an orange-lemon-butter sauce, roasted, then finished with threads
of saffron and garnished with citrus rinds. Enjoyed with a green vegetable and
baked rings of acorn squash drizzled with pure maple syrup and filled with
pecans and baked apple pieces.<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
For other reviews of J. Rochioli Wines
see: <span class="MsoHyperlink"><a href="https://www.winemizer.net/2018/08/rochioli-vineyards-rose-of-pinot-n-oir.html">https://www.winemizer.net/2018/08/rochioli-vineyards-rose-of-pinot-n-oir.html</a></span><o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Also:
<span class="MsoHyperlink"><a href="https://www.winemizer.net/2018/04/j-rochioli-russian-river-valley-old.html">https://www.winemizer.net/2018/04/j-rochioli-russian-river-valley-old.html</a></span><o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
And:
<span class="MsoHyperlink"><a href="https://www.winemizer.net/2014/12/j-rochioli-three-corner-pinot-noir-2010.html">https://www.winemizer.net/2014/12/j-rochioli-three-corner-pinot-noir-2010.html</a></span><o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<b><u><span style="font-size: 12.0pt;">TECH SPECS & ETC. (South River):<o:p></o:p></span></u></b></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Rochioli Vineyards & Winery: <span class="MsoHyperlink"><a href="http://www.rochioliwinery.com/">http://www.rochioliwinery.com/</a></span><o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white; color: #222222;">6192
Westside Rd.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white; color: #222222;">Healdsburg,
CA 95448<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span class="lrzxr"><span style="background: white; color: #222222;">(707) 433-2305</span></span> <o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Varietal: Chardonnay, 100%<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Vines’ Age: 26 Years<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Soil: <span style="background: white;">Yolo: very deep, alluvial, well drained &
from mixed rocks. </span><o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Date Picked: September 7, 2016<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Days Fermented: Primary, 10.
Malolactic, 20 <o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Type: Whole
cluster, no skin contact, pressed directly to barrel <o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Barrels: 60 gallon, 100% French, 30% new, Aged Sur Lie<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Aging: 9
months<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Acidity: .62gm/100ml<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Ph: 3.50<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
ALC: 14.5%<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Cases Produced: 223<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Rating: 94 Points, Robert Parker’s Wine Advocate<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
ARP: N/A<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<!--[endif]--><o:p></o:p></div>
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</div>
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<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;"><span style="mso-spacerun: yes;"><br /></span></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />Wine Mizerhttp://www.blogger.com/profile/05752073281522251151noreply@blogger.com0tag:blogger.com,1999:blog-6017368668541858478.post-78177031067456419382018-11-28T08:20:00.000-08:002018-11-29T10:50:41.114-08:00SHERRY. Simplified <div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="background: white; color: #333333; font-size: 12.0pt; line-height: 107%;">“He who never
made a mistake, never made a discovery”</span></i><span style="background: white; color: #333333; font-size: 12.0pt; line-height: 107%;">… . Samuel Smiles<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">Unless
you happen to be a Master of Wine or Master Sommelier, employed in the business
or working in a bodega’s solera in
Spain, sherry can be intimidating.<span style="mso-spacerun: yes;"> </span>But
each fall, I am called to it.<span style="mso-spacerun: yes;"> </span>As an
aperitif (serving an elegant Fino slightly chilled) or with dessert (enjoying Pedro
Ximenez) or anywhere in between, sherry has its place at both the patio and
dinner table. <span style="mso-spacerun: yes;"> </span>But it is that
multiplicity of style, perhaps, that is keeping more people from enjoying this
delicious beverage. After all, there’s a place for Pedro Ximenez (think of
Sauternes, <span style="background: white; color: black;">Trockenbeerenauslese,
Muscat de Beaumes de Venise and other sweet wines).<span style="mso-spacerun: yes;"> </span>Serving any wine, no matter how exceptional but
matched improperly will not prove to be the rewarding experience you thought it would
be. And money spent on a bad experience frightens one away from repeating the
experience.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white; color: black; font-size: 12.0pt;">It need not be so.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white; color: black; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white; color: black; font-size: 12.0pt;"></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUDL-gWdI8BPpsYhg-5aUH3l_apEot4-28b7TeMoT0NCLKQ-31ilF9CGhEi2PDoQ4dayboZtqQgOMK4X9wZ3U64-yzAkAZ-hgeb1o48crG1CalZTH78b6n6wFszDlCd5KubVMKqG5wg/s1600/FINO+IN+GLASS.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="725" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUDL-gWdI8BPpsYhg-5aUH3l_apEot4-28b7TeMoT0NCLKQ-31ilF9CGhEi2PDoQ4dayboZtqQgOMK4X9wZ3U64-yzAkAZ-hgeb1o48crG1CalZTH78b6n6wFszDlCd5KubVMKqG5wg/s320/FINO+IN+GLASS.JPG" width="144" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fino in the glass.</td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">There
are actually only two forms of sherry made.
Within those forms, there are variations we will get to later. But the best place to start is with an
understanding of the two types: They are (1) FINO and (2) OLOROSSO. Both are made from the same grape
(Palomino). The difference is in <b>how</b> the grape juice is allowed to
become wine and <b>where </b>that vinification
occurs. The “how” is more important than
the “where”.<o:p></o:p></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJcbNB713vUX30FhZTAvLpJgy0_eOSvfmj24PF-oHlwjtmf4Q58GHy0KdpjgaUv399ivXMeSSve5k7NHyEpSRTFyXWOn8Xyz5-NIRMV6wZn2f6k8oSSu_zvYAuAp3Yv62z1x9lH2bpOw/s1600/FINO+Btl.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="686" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJcbNB713vUX30FhZTAvLpJgy0_eOSvfmj24PF-oHlwjtmf4Q58GHy0KdpjgaUv399ivXMeSSve5k7NHyEpSRTFyXWOn8Xyz5-NIRMV6wZn2f6k8oSSu_zvYAuAp3Yv62z1x9lH2bpOw/s320/FINO+Btl.JPG" width="136" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Fino Sherry</td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt;">In
<u>fino</u>, the juice is protected by a layer of <i>flor</i> that develops over the liquid. Flor is simply a yeast (albeit
unique) that forms over the top of the juice and protects it against exposure
to air. Fino sherries are lighter in color. They are lighter bodied because that
thick protective layer of yeast, floating on the surface, protects the wine
against oxidation. <u>Oloroso</u> sherry
is just the opposite. Oloroso wines are
allowed direct exposure to air, usually via partially filled barrels in which the
juice experiences oxidative aging</span><span style="color: #333333; font-size: 12.0pt;">. </span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">So
what results? Without the protective
covering, juice reacts with oxygen and the result is a wine with a deeper color
and fortified to a higher level of alcohol.
Generally, Oloroso sherry is produced from base wines (think Champagne’s
base wine before blending or aging) but which are not considered to have the
quality or delicacy to be made into fino.
The decision as to how the juice will continue on (as Fino or Oloroso)
is based on evaluating the base wine. </span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
</div>
<div class="MsoNoSpacing" style="text-align: justify;">
At least that’s how it used to
be. The modernization of the sherry
industry, begun in the 1960’s and throughout the 1980’s, combined with
centuries of experience and note taking gained from the bodegas’ solera masters
now provide that winemakers can predetermine which of the two sherry types
(FINO or OLOROSSO) each grape lot will become.<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
So, selection really takes
place first in the vineyard. Wines for the best finos are from the oldest vines
and from those which have been grown on the best albariza soils. Olorosos are
made from grapes having grown on heavier clay.
Elegance is crucial to finos so it is comprised of “free run” juice
which is less course and astringent than the pressed juice used in olorosos.
Then there is the issue of barrels, fermentation temperature and other details
both critical but not needed here, so let’s stay on course. Suffice to say,
wine makers today are well aware of a cask’s propensity to develop a non-fino
profile as well as ambient conditions that will besiege the flor thereby impacting
the wine’s style. </div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
None of this means that one
style is better than the other. Just as a white wine may be more appropriate to
a dish than a red (or vice versa), a fino may be more appropriate than an oloroso.
Then too, there is that never-ending issue of your preference. Generally, an Oloroso will be more full-bodied,
higher in alcohol, darker in color and dominated by oxidative and caramelized
aromas. Fino sherry will be more pale in
color and lighter bodied. The <i>biological
aging</i> process of fino sherry (so named because the changes in the wine are
due to the action of a living organism, i.e. “yeast”) will result in wines with
less alcohol than that of an Oloroso (<i>oxidative
aging</i>). Also, the flor (yeast) feeds
on acetic acid, lowering acid levels in the wine so made, but again – a detail
better left to your follow up. Wines made as fino may be more “nutty” in
character than Oloroso which should display more raisin.</div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTjLGYbnXs2FanMKc0zmQapjEAbzsfByeAeLxEn-hLgmY-W5wXF97vfzJUDrZEhVb1pQ0WgsJ2GOnyxWieFEaHNdS8mAhv-Yma1AO6FicCwXlctXBsQT2_1N4ubdsUePN72O2YjUnEGQ/s1600/LUSTAU+PALO+CORTADO+IN+GLASS.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="740" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTjLGYbnXs2FanMKc0zmQapjEAbzsfByeAeLxEn-hLgmY-W5wXF97vfzJUDrZEhVb1pQ0WgsJ2GOnyxWieFEaHNdS8mAhv-Yma1AO6FicCwXlctXBsQT2_1N4ubdsUePN72O2YjUnEGQ/s200/LUSTAU+PALO+CORTADO+IN+GLASS.JPG" width="92" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lustau Palo Cortado<br />
In The Glass</td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixreglCEttDyQhgQ8BhqwhZ9xGei4GWugS2juFleQ5Gn5VYcpsKK9LnZY_UQMgmOe9Rt0f1EcBWW5b_MZuOhEmjK5q8489h3r34d-wYbyysea2zo5OT6DuCREqXWdm-xCPIApSnJ_f6w/s1600/LUSTAU+Palo+Cortado+Sherry+Btl.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1033" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixreglCEttDyQhgQ8BhqwhZ9xGei4GWugS2juFleQ5Gn5VYcpsKK9LnZY_UQMgmOe9Rt0f1EcBWW5b_MZuOhEmjK5q8489h3r34d-wYbyysea2zo5OT6DuCREqXWdm-xCPIApSnJ_f6w/s320/LUSTAU+Palo+Cortado+Sherry+Btl.JPG" width="206" /></a></div>
<div class="MsoNoSpacing" style="text-align: justify;">
One of the variations of these
two types is <u>Palo Cortado</u>, my favorite. It begins as a fino – fortified
to a low level of alcohol in order to permit the flor to flourish. However,
during the aging process the flor dies and the wine ages both biologically AND
oxidatively. It is, truly, the only
accidental variation – though, as stated – the circumstance necessary for that
can now be created, or better stated – encouraged. Nonetheless, it occurs as a natural
process. All Sherry is fortified and in
any Sherry intended to be a fino (i.e. aged under flor), the juice is fermented
at lower temperatures than that used for olorosos. Too high a temperature and the flor
dies. The same misfortune occurs if fortification
with grape spirits results in an alcohol strength much above 16%. Finos are generally fortified to 15% or
15.5%. Olorosos, which mature without
flor, are fortified to approximately 18% (which would kill the flor on a fino).</div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
</div>
<div class="MsoNoSpacing" style="text-align: justify;">
Despite how carefully the
process is moved along, sometimes the flor of this juice from the best lots in
the best soils and oldest vines and fermented under cool temperature without
exposure to wood and protected from heat; this juice that is free run and has
been so carefully tended to and has been pre-selected to be a fino will never
become so. The flor has died. Sometimes, it doesn’t even form correctly.<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8rBryBKKzt9lw10V8hfrXHuFoHia-HN6mR0BQT111W_7HItLgxn80okSCdHoJtpQuLkWOTOyo3XiTdj3Qm9UQ8WQsTGGwvvNYS9DnPz4ikdQCsNi3PnLE-4wYK34hwEAKU9ZqkTu77w/s1600/PALO+CORTADO+%2528ANOTHER%2529+Btl.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="691" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8rBryBKKzt9lw10V8hfrXHuFoHia-HN6mR0BQT111W_7HItLgxn80okSCdHoJtpQuLkWOTOyo3XiTdj3Qm9UQ8WQsTGGwvvNYS9DnPz4ikdQCsNi3PnLE-4wYK34hwEAKU9ZqkTu77w/s200/PALO+CORTADO+%2528ANOTHER%2529+Btl.JPG" width="86" /></a>There are other styles of
Sherry that also begin as a fino . The winemaker, looking at the flor and
observing its character evaluates the wine’s character and potential. <u>Amontillado</u>,
for example, starts out as a fino but is fortified to 16%. Flor cannot survive
and the aging continues oxidatively.
This is not an Oloroso because it began as a Fino. But it is also not a chance occurrence. Consider a wine of this style to be an aged fino.
These dry wines are amber colored, rich and nutty. Less costly Amontillados can be made by
blending and are usually sweetened. Avoid them.<o:p></o:p></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDbqDveouudtzvA93vXXyoFHl_yQm_xlIVaxgSo512RGwSqSq-PxyvGmtX3DaPLnDcY9Q6kdlEwasNltZRek43EoVrh-G1vstsQSgVMKbRYpFtE5pU041q1awi8UqMYEVLUDAIRgtunw/s1600/AMONTILLADO+LUSTAU+Btl.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="922" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDbqDveouudtzvA93vXXyoFHl_yQm_xlIVaxgSo512RGwSqSq-PxyvGmtX3DaPLnDcY9Q6kdlEwasNltZRek43EoVrh-G1vstsQSgVMKbRYpFtE5pU041q1awi8UqMYEVLUDAIRgtunw/s320/AMONTILLADO+LUSTAU+Btl.JPG" width="184" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lustau Amontillado<br />
<br /></td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPz377k8T1hmo3Yx8G0CJFqJx8l2gR1cnh5xGcQ9QWODkwR9QVHoR-3Rj8hjIyAd2XIGhnxETjc02uL_AEUby0k3tvdaEhYnf_74DB0hmFkJJtn_YyfgFd1BwfKktYgS0W4863D8xerw/s1600/AMANTILLADO+IN+GLASS.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="760" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPz377k8T1hmo3Yx8G0CJFqJx8l2gR1cnh5xGcQ9QWODkwR9QVHoR-3Rj8hjIyAd2XIGhnxETjc02uL_AEUby0k3tvdaEhYnf_74DB0hmFkJJtn_YyfgFd1BwfKktYgS0W4863D8xerw/s200/AMANTILLADO+IN+GLASS.JPG" width="95" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amontillado<br />
In The Glass</td></tr>
</tbody></table>
<div style="text-align: right;">
</div>
<div class="MsoNoSpacing" style="text-align: justify;">
This essentially concludes the
“how”. Earlier, I referred to variations
also resulting from “where”. There are
three areas notable for Sherry production within the Jerez D.O.: Jerez de la
Frontera, Sanlucar de Barrameda and Puerto de Santa Maria - all in Spain. Growing conditions (soil, temperature and other
factors) will impart subtle differences to the wines, and wines may be
differently labeled. A fino beginning to
take on characteristics of an amontillado may be labeled as a fino-amontillado,
but will be known as a <u>Manzanilla</u> <u>Pasada</u> if from the Sanlucar de Barrameda. It is very pale, light and dry but influenced by the unique flor of the
maritime air of that specific area. It
may be rendered as a Fino or Oloroso.
Lustau also makes available an Almacenista “Fino del Puerto”. But this too will clearly identify the style
as "Fino", the difference being that it was produced in Puerto de Santa Maria. Differences are subtle, but appreciable to
Sherry lovers. </div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV6fM5QkDJx-UP7SRWpEHzgGAmEfi_xb2OqR3Deyuy65otNCEuTTFD8h8tz4OvOz9ciXPy_UOVyqATkDnBZh2uJW6sFJs465uWJKRPuSxNPtWFmhorqJ-D3JzLJLYFGnCU_5-Jmu8jhQ/s1600/ALMACENISTA+SHERRY.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="840" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV6fM5QkDJx-UP7SRWpEHzgGAmEfi_xb2OqR3Deyuy65otNCEuTTFD8h8tz4OvOz9ciXPy_UOVyqATkDnBZh2uJW6sFJs465uWJKRPuSxNPtWFmhorqJ-D3JzLJLYFGnCU_5-Jmu8jhQ/s320/ALMACENISTA+SHERRY.JPG" width="166" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Almacenista</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn9PqVDp8BAHxsM3u5I-9Gav3r6IQAytrYsCNt3C14OzuWw_4fkDj3MhTB6xUi8KrqiUYy_UOOCQfgTv5z6TFSrgIhJfEvOxqGfrf5QXG56qb52t1EHr62RzrMVZbxBL948ym1zPiBzQ/s1600/ALMANICISTA+IN+GLASS.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="690" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn9PqVDp8BAHxsM3u5I-9Gav3r6IQAytrYsCNt3C14OzuWw_4fkDj3MhTB6xUi8KrqiUYy_UOOCQfgTv5z6TFSrgIhJfEvOxqGfrf5QXG56qb52t1EHr62RzrMVZbxBL948ym1zPiBzQ/s200/ALMANICISTA+IN+GLASS.JPG" width="85" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Almacenista</td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="text-align: justify;">
There are also sherries that
are sweet in style. Some may remember <u>Paul
Masson’s “Rare Cream Sherry,”</u> but that was made in California and was a
blended wine and not a Sherry as the Spanish would know it. Also, very popular amongst those enjoying
sweet drinks, was <u>Cream Sherry</u>, <u>Croft’s</u> <u>Pale</u> <u>Cream</u> <u>Sherry</u> and <u>Harvey’s Bristol Cream.</u> Most Pale Cream is the same as Cream, being
a blend of non-distinguished sherries with sweetening added; the Pale Cream
having its color removed by charcoal.
The Spanish eschew these wines. <o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguit8NsIiWnZv9KRkGV64E61imJspcffc0qjQMl6tXaC7VL9VudM3VTQ0mOCRsmhkUbE5NFZVEGja89s0YaWgcrTw7f-je1AkwLUv_-LxSu4Z0xfDkQQxdNnKzUVimd13dBo72ODrH9Q/s1600/PAUL+MASSON+RARE+CREAM+SHERRY.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1071" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguit8NsIiWnZv9KRkGV64E61imJspcffc0qjQMl6tXaC7VL9VudM3VTQ0mOCRsmhkUbE5NFZVEGja89s0YaWgcrTw7f-je1AkwLUv_-LxSu4Z0xfDkQQxdNnKzUVimd13dBo72ODrH9Q/s320/PAUL+MASSON+RARE+CREAM+SHERRY.JPG" width="214" /></a>There is one sweet sherry,
however, called <u>PX</u> or <u>Pedro Ximenez</u> made from a grape of the same
name. It is Sherry from Spain, through
grapes likely have not been grown within the Jerez D.O. Intensely sweet,
raisiny and brown amber, it is available also as a vintage wine and always made
from dried grapes. <u>Oloroso dulce</u>
(sweet oloroso) is a blended wine using a portion of sun-dried Pedro Ximenez
grapes along with Palomino.<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6s-7whUyghZLJz7jdl01UFvqQgSuXSJD3vd04TFmPXxXgT9V25BP4ORAxZFv9R0VYqqQIt0cl3r92I447aGc6IggTb9NVMep_iD5bYmuMrMdJlFLoxPufpQP9yLieCMrhXJhMJ56dcw/s1600/PX+SHERRY.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="612" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6s-7whUyghZLJz7jdl01UFvqQgSuXSJD3vd04TFmPXxXgT9V25BP4ORAxZFv9R0VYqqQIt0cl3r92I447aGc6IggTb9NVMep_iD5bYmuMrMdJlFLoxPufpQP9yLieCMrhXJhMJ56dcw/s400/PX+SHERRY.jpg" width="152" /></a>Along with other things on the
label, you might see initials such as VOS (Very Old Sherry – blends at least 20
years old) or VQRS for sherries at least 30 years old. These initials will influence price.<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
A good sherry brand to start
with is Lustau. Despite Palo Cortado
being hyped as the rarest of all varieties (100,000 bottles produced per year
vs 60 million overall) and therefore very expensive, you can find Lustau’s Palo Cortado “Peninsula” Sherry at most large
retailers. Robert Parker’s <i>Wine Advocate</i> awarded it 96 points; Wine
Enthusiast 90. Its ARP is under
$20. Serve it very slightly chilled and
expect aromas of vanilla, burnt butterscotch and molasses. On the palate:
brandied raisins, baked apple, brown butter, a hint of soy sauce, maple and almond
with a suggestion of vanilla and resinous notes. Taste it against an Amontillado and a Fino. Keep notes of your experience. The aging process, flor, location of vinification
and other things influence the end result. Your own palate will tell you what you like.<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Here are some pairing
suggestions to get you started in your journey with Sherry.<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<u>Manzanilla</u> (A light
styled-Fino, with salinity, from Sanlucar de Barrameda): Sushi, Oysters, Smoked Salmon. Grilled
octopus or calamari.<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<u>Fino:</u> A charcuterie
board with jamon, olives, nuts, white asparagus wrapped in prosciutto and
unaged Manchego cheese. Gazpacho with
crusty bread. Mussels in white-wine
sauce. A salad of French feta and sliced grape tomatoes. <o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<u>Amontillado</u>: Paella (made
with ham, chicken or sausage), Risotto with mushrooms, Grilled tuna. Fig &
Olive Tapenade. <o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<u>Palo Cortado</u>: My
favorite is pink shrimp grilled in walnut oil and seasoned with Chef Prudhomme’s “Seafood Magic” (not shrimp) with diced sweet onion then garlic added later. This breaks all the
rules, but with the shrimp seasoned as it is, it works very nicely. Asparagus and mushroom risotto also works for
me. Consider too pheasant and quail
served with a mixture of wild and other rice with dried fruit.<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<u>Oloroso</u>: Pork, pigeon,
duck. I like duck breast with a cherries
in a cherry sauce reduction. Spanish soup (Olla Polrida). Flan.<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<u>PX:</u> Desserts, As a drizzle-garnish on black bean
soup or waffles. Coffee & fine
chocolates. Crème Brulee. <o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Note: The above wines are
listed from lightest to heaviest in style.<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Historical Note: Chocolate Molten Lava Cake allegedly was a
mistake, created by New York chef Jean-Georges Vongerichten in 1987. The story goes that he removed <span style="background: white; color: #222222;">a chocolate </span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">sponge cake<span style="color: #222222;"><span style="background-color: white;"> from the oven before it was done and found that the
center was still runny, but was warm and had both a good taste and texture.</span></span></span> This mistake, like Palo Cortado Sherry,
became popular worldwide and became a wonderous discovery. Unlike the Sherry (whose origin is not
contested) the Molten Lava Cake is claimed also to have been invented intentionally
and in France by c<span style="background: white; color: #222222;">hef and chocolatier </span><span class="MsoHyperlink"><span style="background: white;"><span style="text-decoration-line: none;">Jacques
Torres</span></span></span><span style="background: white;">. Either way, these “mistakes” have been
blessings!<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
Salud!<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
…………. Jim<o:p></o:p></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">Follow and “Like” Wine
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Wine Mizerhttp://www.blogger.com/profile/05752073281522251151noreply@blogger.com0tag:blogger.com,1999:blog-6017368668541858478.post-36138765373103806062018-11-25T14:16:00.000-08:002018-11-25T14:17:03.157-08:00KENWOOD’S “ARTIST SERIES” CABERNET SAUVIGNON 2007 and 2009<br />
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<span style="font-size: 12.0pt;"><span style="background: white; font-family: "Calibri",sans-serif; font-size: 12.0pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">“<i>True excellence is a product of
synergy”</i>….. Mack Wilberg</span></span><br />
<span style="font-size: 12.0pt;"><span style="background: white; font-family: "Calibri",sans-serif; font-size: 12.0pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></span>
<span style="font-size: 12.0pt;">Like
taffy & apples, beef & Cabernet Sauvignon just go together so nicely.<span style="mso-spacerun: yes;"> </span>OK, a Bordeaux (Left Bank) could do as well. <span style="mso-spacerun: yes;"> </span>But with this beef (bone in) rib roast –
“Prime Rib” – except it was “Choice” – I wanted a Cab. The roast was rubbed
with lots of finely chopped (fresh) garlic, thyme, oregano and rosemary in
softened butter (no, not the healthiest approach), then placed in a 450 oven
for 15 minutes and reduced to 325 at 15 minutes per pound (could have been
longer).<span style="mso-spacerun: yes;"> </span>Made some “au jus” and a
Horseradish Sauce and served it with organic roasted Brussels sprouts with
lardons (fat removed) of applewood smoked thick-cut bacon and roasted chestnuts
in a reduction of pure maple syrup.<span style="mso-spacerun: yes;">
</span>Finally, a medley of “sweet potatoes” (Hannah & Garnet Yams and
Sweet Purple Potato) mashed and garnished with crisps made of each.<span style="mso-spacerun: yes;"> </span>With the star being the rib roast (though I
really like the Brussels sprouts) I brought out two Cabs: each from Kenwood
Vineyards, each their “Artist Series”: a 2007 and a 2009.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8IZJZf1X4mIit9U6eJ6vYO9-6ouxe7POM56lCLbh3boX5ZN_9w-oXWNQikDAAqRay98XPt_gd9P8XlA7SEf4JumJix87R7XlJsAAYQTU3KORQ8QO3pt0KOhRXyNSdioIrPfjrOychjw/s1600/PRIME+RIB+ARTIST+SERIES+KENWOOD.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8IZJZf1X4mIit9U6eJ6vYO9-6ouxe7POM56lCLbh3boX5ZN_9w-oXWNQikDAAqRay98XPt_gd9P8XlA7SEf4JumJix87R7XlJsAAYQTU3KORQ8QO3pt0KOhRXyNSdioIrPfjrOychjw/s320/PRIME+RIB+ARTIST+SERIES+KENWOOD.JPG" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8645VuARZl93l__loMisSwWvhZRYos66YUE5Oib4n1081LeEAUrFKgpmELYHkpWxJI58pUsqk4t0uUGapl9PC_gJ-d70STxsD-M9aHTyrKQKosTGaC5zvU9zTftAt88xVpFAvrodWdw/s1600/KENWOOD+07+ARTISTS+SERIES.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="798" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8645VuARZl93l__loMisSwWvhZRYos66YUE5Oib4n1081LeEAUrFKgpmELYHkpWxJI58pUsqk4t0uUGapl9PC_gJ-d70STxsD-M9aHTyrKQKosTGaC5zvU9zTftAt88xVpFAvrodWdw/s320/KENWOOD+07+ARTISTS+SERIES.JPG" width="159" /></a><span style="font-size: 12.0pt;">These
wines are their top label, the “Artist Series” having originated in 1974 and
drawing attention since its beginning.<span style="mso-spacerun: yes;">
</span>While each vintage may include slightly different percentages, the 2007
typifies a blend with 93% Cabernet Sauvignon, 4% Malbec and 3% Merlot yielding
a wine with 14.5% alcohol by volume. You might think that pretty similar to a
left bank Bordeaux, except it comes from Sonoma County, California.<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-size: 12.0pt;"><span style="mso-spacerun: yes;"><br /></span></span></div>
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<span style="font-family: "calibri" , sans-serif; font-size: 12.0pt; line-height: 107%;">Either
way, it does the state proud. Each
(estate) lot is fermented individually. After
gentle pressing and racking, the young wine is moved into oak barrel (82%
French, 18% American) to age for 28 months.
Each barrel from each lot is then tasted and only the best barrels are
selected for the “Artist Series”. After
bottling, wine in that series ages an additional 18 months before release.</span></div>
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<span style="font-family: "calibri" , sans-serif; font-size: 12.0pt; line-height: 107%;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0l-fHpugrl89s8NIiTIHtcti-rZXyoHATQVTaiWH925Ex21SUyU1cbVjYvQPTiuON2kwPlTHvGNVJhVAicWoioLM8Pu-uKB6K0fgGXnbYD_-GfhUkrjesI6jj4DCJxDripyddssQ8Gg/s1600/KENWOOD+09+ARTIST+SERIES.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="642" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0l-fHpugrl89s8NIiTIHtcti-rZXyoHATQVTaiWH925Ex21SUyU1cbVjYvQPTiuON2kwPlTHvGNVJhVAicWoioLM8Pu-uKB6K0fgGXnbYD_-GfhUkrjesI6jj4DCJxDripyddssQ8Gg/s320/KENWOOD+09+ARTIST+SERIES.JPG" width="128" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg2eYTU_O28Y221ospP4R2doGjXBw13mycsc0e5LWYcopxPGPc6AxRsFtbrtfHWZsqQKOD7bXK7Npbou3lY9cYkpCbWPzhgQOtcTyRFKBzeD-xJZCBIjSskH4wdkMx747SiaLBgb4Qog/s1600/B+SPROUTS+LID.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1380" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg2eYTU_O28Y221ospP4R2doGjXBw13mycsc0e5LWYcopxPGPc6AxRsFtbrtfHWZsqQKOD7bXK7Npbou3lY9cYkpCbWPzhgQOtcTyRFKBzeD-xJZCBIjSskH4wdkMx747SiaLBgb4Qog/s200/B+SPROUTS+LID.JPG" width="171" /></a><span style="font-size: 12.0pt;">I’m
reminded frequently of that quote from Pliny the Elder who said two thousand
years ago: “The best wine is that which taste good to thine own palate.” The magazine <i>Wine Enthusiast</i> was not enamored of this vintage, but other
reviewers were. I was too. Its nose of ground spice was intriguing. It’s a medium-plus to full bodied wine that
carries the brown spice onto the palate joined with blackberry and clove. Cassis and plum integrate within the bouquet
and marry upon the palate with subtle vanilla and a hint of forest floor that
hints at an “old world style. A subtle hint at cedar adds complexity and a
whisper of mint finishes this work of artistry. <o:p></o:p></span><br />
<span style="font-size: 12.0pt;"></span><br />
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<span style="font-size: 12.0pt;"><br /></span></div>
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<span style="font-size: 12.0pt;">This
is a polished wine whose integer is a seamless composition of fractions that
blend themselves into a smooth presentation with spot-on acidity and managed
tannins carrying the married characters into a long, easily appreciated
finish. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLg6ULKYjjv-6wN_BZ4mHZNb1-JiyWnlDXuVkqwY552-hWq3lD8zbN04J3I2AHZXcXE0NvsEHsvy5NR-q40PsPUHsvEa0ul9O7Mq1YFI_uNOLtdzrYLw8wiNTYsmYzV49CW8-tzpDnkg/s1600/B+SPROUTS+CHESTNUTS.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLg6ULKYjjv-6wN_BZ4mHZNb1-JiyWnlDXuVkqwY552-hWq3lD8zbN04J3I2AHZXcXE0NvsEHsvy5NR-q40PsPUHsvEa0ul9O7Mq1YFI_uNOLtdzrYLw8wiNTYsmYzV49CW8-tzpDnkg/s200/B+SPROUTS+CHESTNUTS.JPG" width="150" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUSl0uh4J23_VIt9UVauiP87Mne_xRm8SjWt9jadA7-l88clQwBG-yM1VehxC41s766uGXtRW7Uv6AgEf9p7pIqtZ9-s81vXD9BjM6OA3xl92U4lat0h2A3inEdxEWtVnYsrf8Z7dh0A/s1600/S+POTATO+TRIO2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="998" data-original-width="1512" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUSl0uh4J23_VIt9UVauiP87Mne_xRm8SjWt9jadA7-l88clQwBG-yM1VehxC41s766uGXtRW7Uv6AgEf9p7pIqtZ9-s81vXD9BjM6OA3xl92U4lat0h2A3inEdxEWtVnYsrf8Z7dh0A/s320/S+POTATO+TRIO2.JPG" width="320" /></a><span style="font-size: 12.0pt;"><span style="font-family: "calibri" , sans-serif; font-size: 12.0pt; line-height: 107%;">At
91 points from <i>Wine & Spirits</i> and
<i>Wine Spectator</i>, the 2009 was met
generally with more smiles. I wondered
if this, perhaps, was attributable to 2009 being considered a better vintage
for Sonoma. But no! <i>Wine
Spectator</i> rated that year (the vintage – not the wine) at 86 points, two
points under the 2007 vintage. But even
a quick overview of their vintage charts will reveal </span></span><span style="font-size: 12pt;">their
definite Napa favoritism.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">As a certified
“wine geek” I guess I’m also a certified odd-ball in generally preferring
Sonoma – that “less fruit forward” thing.</span><span style="font-size: 12pt;">
</span><span style="font-size: 12pt;">It’s Pliny’s matter of preference.</span><br />
<span style="font-size: 12pt;"><br /></span>
<br />
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<span style="font-size: 12.0pt;">I
did find the 2009 darker with fruit being more deep yet less forward and more
dusty. More tannin. And I enjoyed it
immensely. The composition is slightly
different at 93% Cabernet Sauvignon, 3.5% Malbec, and 3.5% Petit
Verdot. Its appellation is 54.5%
Sonoma Valley, 42% Dry Creek Valley, and 3.5% Lake County. The alcohol is at
the higher end of the typical French style at 14.5%. Consider the “Artist Series” akin to a French house producing
non-vintage Champagne in which a consistency of style is desired. At this point, look for current vintages. “Artist Series” Cabs can be aged but there’s
always a risk involved in buying old bottles stored in unknown conditions. Kenwood wines are commonly available through
many price labels, but the “Artist Series” is likely a label you’ll find only
at the winery or available on-line. Your local merchant should be able to order
one for you. Regardless how you obtain it, you’ll be surprised by the
excellence of what you thought was only a “grocery store” wine.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">There
is no ARP for this wine that can practically be mentioned here. I’ve seen prices between $50-$90, when
available. Production is limited so
prices will vary per a merchant’s stock.
Shipping and taxes are not included in on-line pricing.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">For an earlier review of
Kenwood Vineyards see: <span class="MsoHyperlink"><a href="https://www.winemizer.net/2012/12/kenwood-vineyards.html">https://www.winemizer.net/2012/12/kenwood-vineyards.html</a></span> To see a review of Kenwood’s 2010 “Artist
Series” Cabernet Sauvignon visit: <span class="MsoHyperlink"><a href="https://www.winemizer.net/2014/10/kenwood-2010-artist-series-cabernet.html">https://www.winemizer.net/2014/10/kenwood-2010-artist-series-cabernet.html</a></span><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="background: white; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Cheers!<o:p></o:p></span></div>
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<span style="background: white; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">……………..
Jim<o:p></o:p></span></div>
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are not economically biased (though they may not be appropriate to your
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Wine Mizerhttp://www.blogger.com/profile/05752073281522251151noreply@blogger.com0tag:blogger.com,1999:blog-6017368668541858478.post-7378425091687460992018-11-13T17:18:00.000-08:002018-11-13T17:21:25.282-08:00RADIO BOCA TEMPRANILLO 2017<br />
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<i style="mso-bidi-font-style: normal;"><span style="background: white; color: #222222; font-size: 12.0pt;">“The connoisseur does not drink wine but tastes
of its secrets.” </span></i><span style="background: white; color: #222222; font-size: 12.0pt;"><span style="mso-spacerun: yes;"> </span>– Salvador Dalí<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white; color: #222222; font-size: 12.0pt;">Let’s concede that Castilla y Leon does not enjoy the
prestige of the Rioja region in the production of Tempranillo.<span style="mso-spacerun: yes;"> </span>But along with that, let’s also agree that
not everyone is a connoisseur or that even amongst that group, not everyone wants
to exhume the secrets from every glass they bring to their lips. Sometimes,
someone just wants to relax.<span style="mso-spacerun: yes;"> </span>Even Dali
had to take a day off occasionally.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrvzhpnFyI7mmqOW0IXgtvbU_MeXyCmZl_XBXorBBM8OJ4zbXX0_IdehfpZwJD8yBv89oTTYPKL7Wt3El8_DVd2AVGA0WxZAgtLSkujcB7wagwsGZweF8AuDh0j13w3R_C0QbJInKbqw/s1600/RADIO+BOCA.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrvzhpnFyI7mmqOW0IXgtvbU_MeXyCmZl_XBXorBBM8OJ4zbXX0_IdehfpZwJD8yBv89oTTYPKL7Wt3El8_DVd2AVGA0WxZAgtLSkujcB7wagwsGZweF8AuDh0j13w3R_C0QbJInKbqw/s320/RADIO+BOCA.JPG" width="127" /></a><span style="background: white; color: #222222; font-size: 12.0pt;">Radio Boca is easy to enjoy.<span style="mso-spacerun: yes;">
</span>It’s Tempranillo (100%) from Spain and the vines average thirty plus
years of age.<span style="mso-spacerun: yes;"> </span>But it’s from Castilla not
Rioja.<span style="mso-spacerun: yes;"> </span>That is its blessing <i style="mso-bidi-font-style: normal;">and</i> its blessing because while the wine
is not complex, its quality-to-price ratio excels.<span style="mso-spacerun: yes;"> </span>If you’re looking for a “daily red” to relax
with and enjoy without getting out your wine notebook, Radio Boca will fill
the need without emptying your wallet. </span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background-color: white; color: #222222; font-size: 12pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6cbC7xN7MDAQu-aukyB99ZWP2KKhh4t7BOnELMNSKeKM9aLdL4wFumC3T70wJhbLaIsADcftQDJ2SSZlDkX71rpq82-oa4U6IJdkaL2Ps3Lya18gPOjCu9QR8lYBvt-dG5svUL1bWAA/s1600/RADIO+BOCA+GLASS.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="640" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6cbC7xN7MDAQu-aukyB99ZWP2KKhh4t7BOnELMNSKeKM9aLdL4wFumC3T70wJhbLaIsADcftQDJ2SSZlDkX71rpq82-oa4U6IJdkaL2Ps3Lya18gPOjCu9QR8lYBvt-dG5svUL1bWAA/s200/RADIO+BOCA+GLASS.JPG" width="79" /></a><span style="background-color: white; color: #222222; font-size: 12pt;">Medium to deep ruby in the glass, it offers aromas of cracked
pepper over black and red berries. After pouring this wine for an event
recently, where it outsold the other six combined at my table, I went home with
two bottles myself (research).</span><span style="background-color: white; color: #222222; font-size: 12pt;"> </span><span style="background-color: white; color: #222222; font-size: 12pt;">I braised
chicken breasts along with onion, celery and carrot.</span><span style="background-color: white; color: #222222; font-size: 12pt;"> </span><span style="background-color: white;"><span style="color: #222222;"><span style="font-size: 12pt;">When cooled, I saved the broth and shredded
the chicken, adding my </span>barbecue<span style="font-size: 12pt;"> sauce.</span></span></span><span style="background-color: white; color: #222222; font-size: 12pt;"> </span><span style="background-color: white; color: #222222; font-size: 12pt;">A
few “Bread & Butter” pickles on a brioche bun and a sandwich was ready to enjoy.</span><span style="background-color: white; color: #222222; font-size: 12pt;"> </span><span style="background-color: white; color: #222222; font-size: 12pt;">Steamed broccoli (finished with a
butter-olive oil spray) and some easily made sweet potato crisps completed a
healthy and easy to prepare meal.</span><span style="background-color: white; color: #222222; font-size: 12pt;"> </span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background-color: white; color: #222222; font-size: 12pt;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background-color: white; color: #222222; font-size: 12pt;">The wine was being sold by that retail store for $8.99, which
is the average retail price for this wine. If you’re of the belief that only
the best Cabernet Sauvignon can come from Napa (and disregard Sonoma), or that the
only Nebbiolo worth drinking can be obtained from Barolo or Barbaresco (and
that the wine of </span><span style="background-color: white; color: #222222; font-size: 12pt;"> </span><span style="background-color: white; color: #222222; font-size: 12pt;">Gattinara, Langhe and
Ghemme is just not up to your standard) stay with the Tempranillo of your
choice.</span><span style="background-color: white; color: #222222; font-size: 12pt;"> </span><span style="background-color: white; color: #222222; font-size: 12pt;">You won’t be disappointed.</span><span style="background-color: white; color: #222222; font-size: 12pt;"> </span><span style="background-color: white; color: #222222; font-size: 12pt;">This wine, with a relatively high residual
sugar content, is definitely bent toward new world palates. </span><span style="background-color: white; color: #222222; font-size: 12pt;"> </span><span style="background-color: white; color: #222222; font-size: 12pt;">And while “reading” the palates of people I’ve
never met is impossible, it’s no secret that the most popular wines in the U.S.
are those with that same bent, so it becomes a safe bet to recommend this easy
drinking wine.</span></div>
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<br /></div>
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<span style="background-color: white; color: #222222; font-size: 12pt;">Normally, I’m in with Zinfandel on anything with barbecue,
but I wanted to re-taste the Radio Boca in a more relaxed setting and this Tempranillo
worked perfectly. </span><span style="background-color: white; color: #222222; font-size: 12pt;">Medium bodied, the
wine is silky and very smooth and rich with ripe berries.</span><span style="background-color: white; color: #222222; font-size: 12pt;"> </span><span style="background-color: white; color: #222222; font-size: 12pt;">The fruit strikes you first (black currant,
blackberry jam, red cherry and unripe black plum) and carries on into a long
finish.</span><span style="background-color: white; color: #222222; font-size: 12pt;"> </span><span style="background-color: white; color: #222222; font-size: 12pt;">But this is also a very tactile
wine. The finish is extended by a mouthwatering acidity keeping the fruit alive
on your cheeks. </span><span style="background-color: white; color: #222222; font-size: 12pt;"> </span><span style="background-color: white; color: #222222; font-size: 12pt;">But this is then met
with just enough grip to make things both interesting and pleasing.</span></div>
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<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNQtuJr36vM0s7_a8xS6uoK6cbgnjUtCLplF3fqzPIvoNd8UXAxXdlEOnfhLYQsmurjl-LIUN1nNEc_iQXo5LSFwkeY34tHXLotwcW8zbbAKEFgVbw5xsLfA6g8kGnbB5fXXAWsJMuMA/s1600/BBQ+CHICKEN+SWEET+POTATO+BROCCOLI+RADIO+BOCA.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1347" data-original-width="1600" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNQtuJr36vM0s7_a8xS6uoK6cbgnjUtCLplF3fqzPIvoNd8UXAxXdlEOnfhLYQsmurjl-LIUN1nNEc_iQXo5LSFwkeY34tHXLotwcW8zbbAKEFgVbw5xsLfA6g8kGnbB5fXXAWsJMuMA/s320/BBQ+CHICKEN+SWEET+POTATO+BROCCOLI+RADIO+BOCA.JPG" width="320" /></a><span style="background: white; color: #222222; font-size: 12.0pt;">Salud!</span></div>
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<span style="background: white; color: #222222; font-size: 12.0pt;">................ Jim</span></div>
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<span style="background: white; color: #222222; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">Follow and “Like” Wine
Mizer on Facebook for mini-reviews, industry news and more.<o:p></o:p></span></div>
<br />
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<br /></div>
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<span style="font-size: 12.0pt;">Winemizer.net
does not accept any advertisements, nor is it affiliated with any winery,
vineyard, importer or distributor. You may be assured that any opinions
are not economically biased (though they may not be appropriate to your
individual and unique palate).<o:p></o:p></span></div>
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<br /></div>
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<b><u><span style="background: white; color: #222222; font-size: 12.0pt;"><br /></span></u></b></div>
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<b><u><span style="background: white; color: #222222; font-size: 12.0pt;"><br /></span></u></b></div>
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<b><u><span style="background: white; color: #222222; font-size: 12.0pt;">TECH SPECS,
ETCETERA:<o:p></o:p></span></u></b></div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white; color: #222222; font-size: 12.0pt;">Radio Boca: </span><span class="MsoHyperlink"><span style="background: white; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><a href="http://www.radiobocawines.com/">www.radiobocawines.com</a></span></span><span style="background: white; color: #222222; font-size: 12.0pt;"><o:p></o:p></span></div>
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<span style="background: white; color: #222222; font-size: 12.0pt;">Variety: Tempranillo,
100%<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="background: white; color: #222222; font-size: 12.0pt;">Age of Vines: 30+
Years<o:p></o:p></span></div>
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<span style="background: white; color: #222222; font-size: 12.0pt;">Harvest: By
Hand<o:p></o:p></span></div>
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<span style="background: white; color: #222222; font-size: 12.0pt;">Vinification: 48
Hours, 5 degrees C (41F)<o:p></o:p></span></div>
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<span style="background: white; color: #222222; font-size: 12.0pt;">Fermentation: Stainless,
24-28 C (75.2-82F)<o:p></o:p></span></div>
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<span style="background: white; color: #222222; font-size: 12.0pt;">Maceration: 12
Days<o:p></o:p></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG7Ivtx3owuEKdW3PHFeO4QfL3bPHmpk1gOh8Y-_ytTNIh2qBcDSyDcmvX9s8J3LVSqhgKcQAqcfJVyV3DLEbJNC8Fulcd-AOYivrzYu6d1wmpiug6UeyLk8paLRyqvJ7LTETSU6cmXA/s1600/CHICKEN+STOCK+RADIO+BOCA.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG7Ivtx3owuEKdW3PHFeO4QfL3bPHmpk1gOh8Y-_ytTNIh2qBcDSyDcmvX9s8J3LVSqhgKcQAqcfJVyV3DLEbJNC8Fulcd-AOYivrzYu6d1wmpiug6UeyLk8paLRyqvJ7LTETSU6cmXA/s320/CHICKEN+STOCK+RADIO+BOCA.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Remember to collect & save your stocks for soups<br />
and gravies. </td></tr>
</tbody></table>
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<span style="background: white; color: #222222; font-size: 12.0pt;">A percentage of the wine (amount unknown) is aged in French
oak before being blended back.<o:p></o:p></span></div>
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<span style="background: white; color: #222222; font-size: 12.0pt;">ALC: 13%<o:p></o:p></span></div>
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<span style="background: white; color: #222222; font-size: 12.0pt;">TA: 5.5g/L<o:p></o:p></span></div>
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<span style="background: white; color: #222222; font-size: 12.0pt;">pH: 3.51<o:p></o:p></span></div>
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<span style="background: white; color: #222222; font-size: 12.0pt;">Volatile Acidity: 0.49
g/L<o:p></o:p></span></div>
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<span style="background: white; color: #222222; font-size: 12.0pt;">RS: 11.6
g/L<o:p></o:p></span></div>
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<span style="background: white; color: #222222; font-size: 12.0pt;">
</span></div>
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<span style="background: white; color: #222222; font-size: 12.0pt;">Imported By: Hammeken
Cellars (Manhasset NY)<o:p></o:p></span></div>
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Wine Mizerhttp://www.blogger.com/profile/05752073281522251151noreply@blogger.com0tag:blogger.com,1999:blog-6017368668541858478.post-6654728072562960992018-11-06T10:44:00.000-08:002018-11-06T10:44:31.094-08:00ROCCA FAMILY VINEYARDS GRIGSBY VINEYARD MERLOT, YOUNTVILLE, NAPA VALLEY<br />
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<i style="mso-bidi-font-style: normal;"><span style="font-size: 12.0pt;">“If anyone orders Merlot I am leaving. I
am not drinking (expletive) Merlot!<span style="mso-spacerun: yes;"> </span>It
tastes like the back of a (expletive) L.A. school bus. Now they probably didn't
de-stem, hoping for some semblance of concentration, crushed it up with leaves
and mice, and then wound up with this rancid tar and turpentine (expletive).” </span></i><span style="font-size: 12.0pt;">…..<span style="mso-spacerun: yes;"> </span>“Miles
Raymond” played by Paul Giamatti in the film “Sideways”.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 12.0pt;">I
may be a party of one, but there was a lot about this film I didn’t like. Still
don’t.<span style="mso-spacerun: yes;"> </span>I remained one of the few who continued
to appreciate Merlot. The grape itself, however, did suffer.<span style="mso-spacerun: yes;"> </span>Sales of Merlot plummeted, and this the
result of such a sophisticated oenophile that after not tasting wine or appreciating
its aromas, instead chugged down samples of it in the tasting room, grabbed a
bottle, filled his glass, fought over it with the server and then drank from
the spit bucket. </span><span style="background: white; color: #222222; font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Ironically,
Miles’ (the Yoda of viticulture) most prized bottle of wine was a 1961 <span style="mso-bidi-font-weight: bold;">Château Cheval Blanc which itself is </span>a
blend of <span style="mso-bidi-font-weight: bold;">Merlot</span> and <span style="mso-bidi-font-weight: bold;">Cabernet Franc</span>, another grape he
didn’t like.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsxOLI8Vyb0FETcewgcyRzfw1i8yGmz3Z6Bm4GcJ_jX0wSpk4GM5HUhuFFMf0N6oBrTAiyHElJu9Z-whk6IdLw7Z59IDkwldq56AT01ETyB6E2U7mhR_rgRoKwDiq8zpbNdPJjue5LXg/s1600/ROCCA+MERLOT.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="654" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsxOLI8Vyb0FETcewgcyRzfw1i8yGmz3Z6Bm4GcJ_jX0wSpk4GM5HUhuFFMf0N6oBrTAiyHElJu9Z-whk6IdLw7Z59IDkwldq56AT01ETyB6E2U7mhR_rgRoKwDiq8zpbNdPJjue5LXg/s320/ROCCA+MERLOT.JPG" width="130" /></a><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Before any of
that, we’re treated to the scene in which Miles, accompanied by his
philandering friend, is put up at his mother’s house (a widow) and he favors
her by stealing money from her so as to finance his drinking binge.<span style="mso-spacerun: yes;"> </span>And somehow, people viewing this film stopped
buying Merlot <i style="mso-bidi-font-style: normal;">en masse</i>. The market
crashed, vines were ripped out, fortunes lost and an art was almost destroyed.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">I bought more.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">And recently
found this stowaway bottle in the racks – a 2008. I was preparing dinner: braised pork spare
ribs, Parmesan crusted potatoes and grilled vegetables. Yes, I know – Pinot is made for pork and a
white can be twice as nice. But the sauce for the short ribs wanted more yet
not as much as a Cabernet. Besides,
“Sweetie” was joining me for dinner and prefers a “softer” wine when red. My only concern was that this Merlot, from
Napa, might be too jammy and fruit-forward for my tastes. I chose to disregard my concerns, respect the
preference of my guest and also not steal any money from her purse while she
wasn’t looking. <o:p></o:p></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg10LEHA8IB7PhZ8a7yNWZE_Lkvs1Zne2Rnhbx9l0oh69VwqZco_oSQAeJ-hzP-BEi6LdPS7GfWP16ueJzMl5WeGs88pnVzSWHsxJwCQ289cBFEz0T2ApqPydW1pDuAMfSfXlYWOcFKmg/s1600/GRILLED+YLW+SQUASH+CARROT+RED+PEPPER+ROCA.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="864" data-original-width="1600" height="172" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg10LEHA8IB7PhZ8a7yNWZE_Lkvs1Zne2Rnhbx9l0oh69VwqZco_oSQAeJ-hzP-BEi6LdPS7GfWP16ueJzMl5WeGs88pnVzSWHsxJwCQ289cBFEz0T2ApqPydW1pDuAMfSfXlYWOcFKmg/s320/GRILLED+YLW+SQUASH+CARROT+RED+PEPPER+ROCA.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled yellow squash, red pepper & carrot</td></tr>
</tbody></table>
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<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">All choices
worked well. <o:p></o:p></span></div>
<br />
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZwwc7ycAYWQ-l352QLIuHoTRs5i4trlmsIOhtxhyphenhyphenYxJxR8q9ex_NhmeCGNk1mI1ZuwIllIt6dVtI3uqrAFDp-lonEzb0zT25JAS4CwC7MZxmQU3Vd8AUXfNZonqbnhoA7Rsu0qPsA0A/s1600/PARM+CRUSTED+REDS+ROCCA+MERLOT.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1454" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZwwc7ycAYWQ-l352QLIuHoTRs5i4trlmsIOhtxhyphenhyphenYxJxR8q9ex_NhmeCGNk1mI1ZuwIllIt6dVtI3uqrAFDp-lonEzb0zT25JAS4CwC7MZxmQU3Vd8AUXfNZonqbnhoA7Rsu0qPsA0A/s320/PARM+CRUSTED+REDS+ROCCA+MERLOT.JPG" width="289" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Parmesan crusted potatoes<br /></td></tr>
</tbody></table>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Despite being
Napa fruit, the mesoclimate of the Grigsby vineyard in the Yountville sub-AVA,
on the benchland of the Vaca Mountains benefits from the cooling maritime breezes
off the San Francisco Bay. Temperatures are warm enough during the day to
produce perfectly ripe fruit, but cool enough in the evening to ensure
finesse. And it’s that finesse that
impressed me. Not jammy. Not a fruit bomb. Just symmetry and symbiosis. And it’s pure Merlot (99%) with 1% Cabernet
Sauvignon. Organically farmed grapes. Hand selected and harvested during the
cool evening hours. <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-size: 12pt;">It’s a “big”
wine, but soft and with tannins that are smooth and silky.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">Don’t open and pour.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">Like all things worth it (like my pork spare
ribs) it takes time.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">In this case, open
and pour will yield a wine with some sharp edges and grip.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">Decant and the fruit exposes itself.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">The tannins ease.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">Sweet black cherry, ripe plum, red current
and black raspberry intermingle on the palate with cedar and spice box, oak and
caramel.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">But it’s how the fruit
evidences itself that impresses. Restrained, it is elegant, but not shy.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">The tip-off to this experience came in the light
aromatics: black cherry, red current and black raspberry but melded with earthy
notes; earthy notes that are more often appreciated in “old world” wines.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">Rocca seems to have taken the best of each
style and married them.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">A fruity (but
restrained) entry backed by oak and countered by spot-on grip develops cola and
black olive notes (fig?) and cedar on a long finish with precise acidity.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">This Merlot is rich, but focused and
well-structured. </span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">“Sweetie” and I were
both so pleased with the wine, there was no need for a spit bucket (sorry,
Miles).</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOqlZ9KRzQtWB64AIimOB0UaLwMc9f0SR2H2vHEjfEjn8acTxkh1alRUoqgiSi7qiGqB6LINioe9q6v9G1rPRnJ5ArF_G6P8ejulHgNugsukajDKYtspGSVVQnwUgBUtRZFFhETC04_Q/s1600/PORK+SHORT+RIBS+ROCCA.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOqlZ9KRzQtWB64AIimOB0UaLwMc9f0SR2H2vHEjfEjn8acTxkh1alRUoqgiSi7qiGqB6LINioe9q6v9G1rPRnJ5ArF_G6P8ejulHgNugsukajDKYtspGSVVQnwUgBUtRZFFhETC04_Q/s320/PORK+SHORT+RIBS+ROCCA.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork Short Ribs</td></tr>
</tbody></table>
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<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> </span><span style="font-size: 12pt;">Cheers!</span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">………………Jim<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">Follow and “Like” Wine
Mizer on Facebook for mini-reviews, industry news and more.<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">Winemizer.net
does not accept any advertisements, nor is it affiliated with any winery,
vineyard, importer or distributor. You may be assured that any opinions
are not economically biased (though they may not be appropriate to your
individual and unique palate).<o:p></o:p></span></div>
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<b><u><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">TECH SPECS AND ETCETERA <o:p></o:p></span></u></b></div>
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<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Rocca Family
Vineyards <a href="http://www.roccawines.com/">http://www.roccawines.com/</a><o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Varietals: 99% Merlot, 1%
Cabernet Sauvignon<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Harvested By Hand<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Vineyard: Grigsby, 100%<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Farming: Organic<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Appellation: Yountville, Napa
Valley<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Aging: 20 Months,
French barriques, 60% new<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">ALC: 15.1% ,
this vintage*<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">ARP: $50-$60
U.S.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">May vary, depending upon BRIX at
harvest. Other vintages 14.9 ABV.<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Winemaker: Paul Colantuoni<o:p></o:p></span></div>
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<span style="font-size: 12pt;"> </span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> </span></div>
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<br />Wine Mizerhttp://www.blogger.com/profile/05752073281522251151noreply@blogger.com0