Saturday, July 26, 2008
Friday, July 25, 2008
The finish was thin, but it was fruit forward and while we thought this a pretty tasty juice for the price, we could not elevate this wine to this level of sophistication and quality, which 95 points would bring. See the chart below and you'll get a better idea of what I am saying. I'd give it at the most 87 points.
Monday, July 21, 2008
Some are mean't to look like the roots of the grape vine and still others your hearts circulatory system. I am sure they would make and excellent conversation piece. They can be found at Affordable Modern Furniture
If you ever wondered if hobbies can turn into a new line of work, well check this abbreviated story about a hobby that got out of control. In a snapshot about Testarossa Vineyards. It all began with the husband and wife team of Rob and Diana Jensen in their garage. Since then the vineyard has grown from a production of 25 cases to the 16,000 cases it now produces at the Novitiate Winery, the Bay Area's oldest continuing winery. If in the area I highly recommend a visit. There wines are consistently of good quality and I heartily recommend them to you.
Pan Seared Maine Diver Scallop local fava bean beurre blanc
Costello, Chardonnay, 2006
Sauteed Veal Sweetbreads roasted pecans red wine cherry chutney
Palazzio, Pinot Noir, 2006
Kobe Beef Raviolis summer truffle vinaigrette
Sleepy Hollow, Pinot Noir, 2006
Grilled Natural Oregon Lamb Loin
local fann english peas. moroccan spiced lamb bordelaise
Subasio, Syrah, 2006
Goat Cheese Panna Cotta
pistachio biscotti, orange gastrique
Sleepy Hollow, Chardonnay, 2006
Thursday, July 17, 2008
I'm not really sure if this is an unusual pairing or this wine is a superior food friendly wine. Either way I cannot speak more highly of this wine, which paired ever so nicely with the Island Girl Ribs. My wife and I brought dinner to a friend who had a bicycle accident (and is on the mend with a separated shoulder) and she had this marvelous bottle of wine open and waiting as we walked in. The wine had beautiful extraction, deep hues of blueberry and crimson at the edges. The bouquet spoke eloquently of the coming attraction. This wine rolled over by palate with a sea of long lasting flavors. See the wine makers notes below, which aptly describe this wines flavor profile.
Back to the dinner: Okay, yes I was the cook and I thought wow this is good. I will throw out my recipe and you can decide for yourself. Here is the menu:
Preparation and ingredients:Fresh pork ribs, boil on high for about 20 minutes, add to water dried onions, ginger, garlic. While this is going prepare the "island girl sauce" ketchup, honey, garlic, ginger, onions, olive oil, molasses and some red wine vinegar. Stir and warm this sauce. Take ribs immediately from boiling water and put into prepared sauce. Coat thoroughly and let cook on low for an hour or two. Just a note about the sauce, I never make it the same way twice.
Wednesday, July 16, 2008
I really not a fan of Bordeaux stylistic wines per se, but this wine was quite good and I gave it 87 pt's . The legs on this muscular wine were amazing and spoke to my palate most eloquently, with cassis, cherry , and boysenberry.. which paired excellently with the NY Strp Lion and accompanying short rib hash and RW Demi glace.. The nose was initially a little smokey and difused, but then the aromas of chocolate and cassis wafted from the glass as I swirled, sniffed and sipped what was a very complex and well put together wine which will reward with some careful years of cellaring..! Highly recommended.
In the glass the color was deep hues of brooding and intense blueberry and dark cherry intermingled... priced @ $54.00 each a little pricey but I did secure a couple.
Thursday, July 10, 2008
Maybe your thinking geez I just have a few beers instead or drink a rosé Personally for me, when I want something which compliments my meal, I am thinking of what is ready to uncork in the cellar and if it is for grilled, smoky foods, I think big, bold, and drinkable! But I just may quaff down a few glasses of chilled Rosé while I am cooking.
What kind of wines should they be? Most likely you're going to be on the lookout for big wines; full bodied (nice tight legs) and fruit-forward. Maybe on the order of something like a bold assertive wine with attributes of spice and pepper, preferably with a smooth velvety mouth feel to them. Wines for BBQ should support the succulence of the meat and not be overwhelmed by the sweetness of the sauce.
So, if you’re looking for the good wine to complement that juicy steak or smoky grilled chicken, I believe these wines will match up well for any and every barbecue!
Recommendations made by Master Sommelier Michael Jordan’s of the Napa Rose Restaurant at The Grand Californian Hotel at Downtown Disneyhttp://disneyland.disney.go.com
I had a 5 course wine paired menu there once, it was amazing!
Ribeye SteaksMerlotFor this rich, flavorful steak, the softer tones of Merlot balance the richness of the Ribeye. Personally I like the NY Strip with a Napa 2004 Cabernet.
Filet Mignon Shiraz / SyrahFilet is a soft, delicate cut of beef and Shiraz has body and a full flavor that enhances and deepens the taste of the Filet.
Veal: Pinot Noir this is a lighter red wine, but its intense fruit flavors stand up well and enhance the subtlety of the veal. My choice is nice 100% Cab Franc!
Lamb ChopsMeritage Meritages has finesse, suppleness, and complexity - a perfect match for a full-flavored meat like lamb. Personally, I like to pair an Willamette Pinot with Lamb, but that's me.
ChickenFrench White BurgundiesWhite Burgundies are crisp and lean, yet smooth and fruity - perfect for chicken.
Lobster Champagne, Sauvignon Blanc or Pinot Grigio Champagne, the perfect compliment to lobster…Need I say more!Both Sauvignon Blanc and Pinot Grigio are light, fruity and crisp, and complement the lobster's buttery texture. Even a good Prosecco!
Tuesday, July 8, 2008
Just a little dye in the glass is enough to fool their palate, I would never have thought it possible? But there it is in this doctoral dissertation, which ran the tests on three different methods with the same wines and yet the same results and conclusion which is, "Drinkers have long suspected it, but now French researchers have finally proved it," burbled the London Times' Adam Sage from Paris; "wine 'experts' know no more than the rest of us." Check out the article in the Seattle Weekly and here is link to read the sad and disappointing news. Cheers everyone!Do Wine Experts really know more us? Looks lieBad case of Craniuminrectum! ;-)
Monday, July 7, 2008
I decided to give this bottle a-go. I really did not know what to expect of this varietal. Since I've drank much of their Pinot Gris and Gewürztraminer, so I was at the very least confident, I would not be disappointed.
Chasselas, my first go around with this grape. I readily admit I had to Google the name of this varietal. But in the course of my research, I knew that the chosen pairing should work-out just fine. According to article I found, the Chasselas grape can produce serious stunning wines, although it is often sold as a mere table grape.
But this was no ordinary table grape it was Vielles Vignes (btw, I had to look up this French phrase), which means old vines. It is thought that older vines produce a more serious wine.
This wine has aromas of ripe apple and pear, the palate is medium with a gentle finish. It paired ever so nicely with the barbeque chicken marinade. Because this marinade called for a little spice, I thought this wine would go perfectly (and it did). On the side I served seasoned and broiled (makes them crunchy) red potatoes and a few skewers of sumptuous summer veggies.
My rating for this pairing!
1 cup soy sauce
1 table spoon dark chili powder
1/2 cup vegetable oil
1 tablespoon cooking sherry
3 tablespoons brown sugar
3 cloves garlic, crushed
4 boneless, skinless chicken breast halves
In a medium bowl, mix soy sauce, vegetable oil, sherry, brown sugar, and garlic and dark chili powder. Pour into a large resealable bag. Place chicken in the bag, and shake to coat. Marinate in the refrigerator at least 4 hours.
Preheat an outdoor grill for high heat, and lightly oil grate.Place chicken on the prepared grill. Cook 6 to 8 minutes on each side, or until no longer pink and juices run clear, Bon Appétit! (BTW, I found this recipe online)
Saturday, July 5, 2008
After befriending noted winemaker Mark Herold and working a harvest at Behrens & Hitchcock on Spring Mountain, landscape company owner Bill Deem and his wife, Alicia, came west from the Philadelphia area and courted Herold to help build their label. The Cabernet comes from a mix of sites, while the tiny run of Merlot (about 300 cases) hails from Larry Hyde's Carneros vineyard. The latest 2005 release is priced at $100 for mailing-list members, up $20 in three years. Scores have been promising, with much momentum from word of mouth, especially from buyers familiar with Herold's work. Though Herold has apparently stepped back from his role there, Deem seems determined to modestly grow his label.
Screaming Eagle's Central Coast sister. The wineries share the same owners, Charles Banks and Stan Kroenke, and the same marketing manager, Ursula Hermacinski. Matt Dees (formerly of Staglin Family Vineyard) is winemaker, with a helping hand from Screaming Eagle's Andy Erickson and consultant Michel Rolland. With access to the Eagle's mailing list, Jonata has hoped to tap into its bulletproof popularity. Several factors left would-be buyers hesitant: ambitious pricing (up to $125 per bottle); a decision to make blended wines (Syrah and Sangiovese play roles along with Cabernet); and the prestige gap between Napa and Santa Ynez valleys. The wise money says Jonata will find its niche; its rise just may take time.
The owners of this Green Valley site have long provided fruit for stellar Pinot Noirs from Failla, Kosta Browne and others. A debut 2006 vintage of their own wine is now out, made by Ed Kurtzman, winemaker for Sandler, August West and Freeman. It's a primo matchup of Pinot terroir and talent.
If winemaker Andy Erickson is normally low key, he's almost mum about this blend of Syrah, Cabernet Sauvignon, Cabernet Franc and Merlot. But for his devotees, it's a chance to access the Screaming Eagle winemaker's talents for under $50 - far less than most of his projects, which also include Hartwell Vineyards and Arietta. Fans also seek out wines from Favia (faviawine.com), which features the joint talents of Erickson and his wife, Annie Favia, one of Napa Valley's top viticulturists.
Levy & McClellan levymcclellan.com; (707) 963-1282 (fax)
This Diamond Mountain effort from superstar wine couple Bob Levy (Harlan Estate) and Martha McClellan (Sloan, Blankiet) should sell itself. But aggressive pricing ($350 for the inaugural 2004 vintage, according to the Wine Advocate; Wally's in Los Angeles currently lists it at $750) leaves open the question of whether fans will pay for the privilege of a newly minted label.
After earning his stripes in Burgundy and as the winemaker at Copain's custom crush facility, Kevin Kelley and his wife, Jennifer, created their own tiny Santa Rosa label, producing less than 300 cases of Chardonnay, Pinot Noir and Syrah, harnessing cool-site vineyards near the town of Occidental. They reward lovers of a leaner, less muscular style of Pinot - if you can find them. The tiny production makes them virtually impossible to locate.
After nearly 30 years at Beringer, Tor Kenward's retirement project was this small St. Helena winery, where he and winemaker Jeff Ames produce lots of Cabernet, Chardonnay and a bit of Syrah. The wines have been well received since the early 2000s, but the 2005 addition of a Cab from Andy Beckstoffer's To Kalon Vineyard in Oakville was a big catalyst. The '05 scored 96 points from Robert Parker, and the '06 has a preliminary 96-100 rating, raising the specter of a new perfect-scoring label.