A blend of 40% Syrah, 30% Grenache, 30% Mourvèdre
The greets you with a dark black cherry core (with slight bluish highlights) that is almost consistent to a narrow dark pink rim. On the nose there is a medium to pronounced intensity of black licorice with hints of sweet leather in the background. On the palate the wine is dry, medium-bodied with mouth-watering acidity along with soft fine grained tannins. The flavors first offer a slightly pleasant sweet character (ripe black cherry, black licorice) with the addition of a light to medium intensity of dried black currant/raisin, black licorice and black cherry. The finish is clean with a medium length of lingering flavors similar to the palate.
Wine & Food: Serve between 55F to 60F. Try with roasted meats, stews, ossobuco, lamb shank, duck, venison, or even pizza. Cheeses such as cheddar, fontina, gouda, or jarlsberg or swiss.aged Pecorino, Parmesan, Pecorino or Parmesan.
Approximate Retail Price: US$20.00
Review by Kenn Pogash ("the guy wearing the bow tie")
Monday, August 06, 2012
Gancia Prosecco DOC Brut
The grape variety to make wines from the DOC and DOCG region of Prosecco is Giera (see note below).
In a flute glass the color is a pale wheat with large bubbles rising to the surface at a slow to moderate speed that seemed erratic and moderately spaced apart. In a tulip sharped glass the bubbles quickly rise to the surface in a very consistent, closely clustered string from the bottom center of the glass. On the nose there was a freshness with no fruit aromas. On the palate the wine is dry, light-bodied with mouth-watering acidity along with a nice level of tingle on the tongue. The flavor is medium intensity of lemon/lemon zest/citrus. The finish is clean with a medium length of lingering fresh citrus/lemon zest.
Wine & Food: Serve very chilled between 40F to 43F. Perfect for an aperitif, with appetizers, shellfish, sushi and with dishes too numerous to mention although I have some reservations about serving with cheese. This is a food-friendly wine so the best advice is to drink it when you feel like a brisk and refreshing bubbly.
Approximate Retail Price: US$13.00
Review by Kenn Pogash ("the guy wearing the bow tie")
Note: Prosecco was traditionally used as the name for both the grape variety and the sparkling wine produced primarily from it. Prosecco di Conegliano-Valdobbiadene, Prosecco di Conegliano and Prosecco di Valdobbiadene all had DOC status, and there was also an IGT zone surrounding it.
When the higher DOCG status was sought for Prosecco di Conegliano e Valdobbiadine, it became a complication that the grape (which had become cultivated over a larger area) and the protected designation of origin had the same name.
To resolve the issue, the old synonym Glera was officially adopted for the variety as the same time as the DOCG was approved in 2009. The change was also made to reduce the possibility of sparkling wines of other origin being labelled as "Prosecco" by using the grape variety's name.
In a flute glass the color is a pale wheat with large bubbles rising to the surface at a slow to moderate speed that seemed erratic and moderately spaced apart. In a tulip sharped glass the bubbles quickly rise to the surface in a very consistent, closely clustered string from the bottom center of the glass. On the nose there was a freshness with no fruit aromas. On the palate the wine is dry, light-bodied with mouth-watering acidity along with a nice level of tingle on the tongue. The flavor is medium intensity of lemon/lemon zest/citrus. The finish is clean with a medium length of lingering fresh citrus/lemon zest.
Wine & Food: Serve very chilled between 40F to 43F. Perfect for an aperitif, with appetizers, shellfish, sushi and with dishes too numerous to mention although I have some reservations about serving with cheese. This is a food-friendly wine so the best advice is to drink it when you feel like a brisk and refreshing bubbly.
Approximate Retail Price: US$13.00
Review by Kenn Pogash ("the guy wearing the bow tie")
Note: Prosecco was traditionally used as the name for both the grape variety and the sparkling wine produced primarily from it. Prosecco di Conegliano-Valdobbiadene, Prosecco di Conegliano and Prosecco di Valdobbiadene all had DOC status, and there was also an IGT zone surrounding it.
When the higher DOCG status was sought for Prosecco di Conegliano e Valdobbiadine, it became a complication that the grape (which had become cultivated over a larger area) and the protected designation of origin had the same name.
To resolve the issue, the old synonym Glera was officially adopted for the variety as the same time as the DOCG was approved in 2009. The change was also made to reduce the possibility of sparkling wines of other origin being labelled as "Prosecco" by using the grape variety's name.
Josep-Maria Vendrell "Seré" Montsant - Spain
A blend of 80% Garnacha and 20% Samsó (Cariñena with Mazuelo, Tinto Mazuelo, Crujillon).
Producer indicates "practicing organic farming".
The wine greets you with a deep black cherry color with bluish/violet highlights moving to a narrow dark pink rim. The core does have some transparency. On the nose there is a medium intensity of dried black currant/raisin with a hint of ripe black cherry and black licorice. On the palate the wine is dry, medium bodied with soft fine grained tannins and mouth-watering acidity. The flavors are similar to the nose, especially the ripe black cherry. The finish is clean with a medium to long length of ripe black cherry and the dried black currant/raisin lingering in the mouth.
Wine & Food: Serve between 55F and 60F. Try with roasted meats, stews, ossobuco, lamb shank, duck, venison, or even pizza. Cheeses such as cheddar, fontina, gouda, or jarlsberg or swiss.aged Pecorino, Parmesan, Pecorino or Parmesan.
Approximate Retail Price: US$14.00
--Review by Kenn Pogash ("the guy wearing the bow tie")
Producer indicates "practicing organic farming".
The wine greets you with a deep black cherry color with bluish/violet highlights moving to a narrow dark pink rim. The core does have some transparency. On the nose there is a medium intensity of dried black currant/raisin with a hint of ripe black cherry and black licorice. On the palate the wine is dry, medium bodied with soft fine grained tannins and mouth-watering acidity. The flavors are similar to the nose, especially the ripe black cherry. The finish is clean with a medium to long length of ripe black cherry and the dried black currant/raisin lingering in the mouth.
Wine & Food: Serve between 55F and 60F. Try with roasted meats, stews, ossobuco, lamb shank, duck, venison, or even pizza. Cheeses such as cheddar, fontina, gouda, or jarlsberg or swiss.aged Pecorino, Parmesan, Pecorino or Parmesan.
Approximate Retail Price: US$14.00
--Review by Kenn Pogash ("the guy wearing the bow tie")
The Dreaming Tree Chardonnay 2010 Central Coast
In the glass the wine is bright medium intensity of 14K gold that is consistent to a narrow water white rim. There seems to be hint of shimmering greenish highlights. On the nose there is a pronounced intensity of baked apple, tangerine, apple cobbler dessert and hints of caramel and spiciness. On the palate the wine is dry, medium to full-bodied with mouth-watering acidity. The flavors are layered with peach, tangerine and baked apple - all of a light to medium intensity. (Almost a fruit salad). The finish is clean with a medium length of lingering a melange of flavor similar to the nose.
Wine & Food: Serve chilled between 45F and 50F. This is not a wine for light dishes nor for dishes with sharp ingredients such as asparagus, broccoli, capers, olives, leeks or tomato. Best for dishes served with a rich cream or butter sauce or roasted chicken or turkey. It is possible that with lobster, shrimp and scallops might work as solo dishes and certainly when accompanied with a butter sauce.
Approximate Retail Price: US$20.00
--Review by Kenn Pogash ("the guy wearing the bow tie")
Wine & Food: Serve chilled between 45F and 50F. This is not a wine for light dishes nor for dishes with sharp ingredients such as asparagus, broccoli, capers, olives, leeks or tomato. Best for dishes served with a rich cream or butter sauce or roasted chicken or turkey. It is possible that with lobster, shrimp and scallops might work as solo dishes and certainly when accompanied with a butter sauce.
Approximate Retail Price: US$20.00
--Review by Kenn Pogash ("the guy wearing the bow tie")
Sunday, July 29, 2012
Château Haut Queyran Medoc AOC 2009
The wine greets you with a deep cherry core that is moderately opaque moving to a narrow dark pink rim. On the nose there is the pronounced aroma dried currants/raisins with hints of elusive vanilla, cedar-wood, earth and mintiness. A melange of elusive aromas. On the palate the wine is dry, light-bodied, almost thin, (surprising considering 13.%%ABV) with moderate mouth-watering acidity and low level of tannins. The flavors are very low intensity (thin) with only slight hints of the cedar-wood/cigar-box and earth. The finish is clean with a very short length of lingering cedar-wood and some black pepper spice evolving in the background.
Wine & Food: Serve between 50F to 60F. Ideal for Barbecue, pasta, pizza and other informal meals.
--Review by Kenn Pogash ("the guy wearing the bow tie")
Wine & Food: Serve between 50F to 60F. Ideal for Barbecue, pasta, pizza and other informal meals.
--Review by Kenn Pogash ("the guy wearing the bow tie")
ROSE "N" BLUM Pinot Grigio San Jauquin County California 2011
A pale wheat color displays in your glass that is consistent to the rim. On the nose the wine offers pronounced ripe peach with orange.orange rind along with some sweet floral notes in the background. These aromas probably are due to the 20% Muscat in the blend. On the palate the wine is dry, but has a slight hint of sweetness that is not enough to describe as off-dry. It is light-bodied with mouth-watering acidity. The flavors are low to almost medium intensity of pineapple/citrus and the ripe peach and orange. The finish is clean with a medium length of lingering peach, orange and citrus seeming to be of medium intensity. It would seem the citrus qualities are from the Pinot Gris/Grigio and the ripe peach from the Muscat.
Wine & Food: Serve chilled between 45F to 50F. As an aperitif or informal light summer meals such as vegetable salads with balsamic vinegar garnished with chicken, seafood or shellfish or the entree of chicken, seafood or shellfish. Cuisine seasoned with "hot" and "spicy" from Thailand or Mexico.
Approximate Retail Price: US12.00
--Review by Kenn Pogash ("the guy wearing the bow tie")
Wine & Food: Serve chilled between 45F to 50F. As an aperitif or informal light summer meals such as vegetable salads with balsamic vinegar garnished with chicken, seafood or shellfish or the entree of chicken, seafood or shellfish. Cuisine seasoned with "hot" and "spicy" from Thailand or Mexico.
Approximate Retail Price: US12.00
--Review by Kenn Pogash ("the guy wearing the bow tie")
Monday, July 23, 2012
Georges Vigouroux Gouleyant 2010 Cahors
Gouleyant means "Facile à Boire" = "Easy to Drink"
Made primarily with Malbec (about 80%) with the balance Merlot.
In the glass this wine displays a bright, deep cherry color with bluish highlights consistent to a narrow dark pink rim. On the nose the wine wine offers a light intensity of red fuit, possibly raspberry, but it is elusive, The wine is dry, medium-bodied with a low level of fine grained tannins and mouth-watering acidity. The flavors are low intensity resembling unripe blackberry or blueberry. The finish is clean and short with a very slight hint of lingering red fruit and refreshing character.
Wine & Food: Serve between 55F and 60F. The refreshing character of this wine makes it a wonderful for a barbecue, informal meat dish, pasta, pizza and watching a movie with your friends. Remember this is a wine that is Goueyant!!
Approximate Retail Price: US$11.00
--Review by Kenn Pogash ("the guy wearing the bow tie")
Made primarily with Malbec (about 80%) with the balance Merlot.
In the glass this wine displays a bright, deep cherry color with bluish highlights consistent to a narrow dark pink rim. On the nose the wine wine offers a light intensity of red fuit, possibly raspberry, but it is elusive, The wine is dry, medium-bodied with a low level of fine grained tannins and mouth-watering acidity. The flavors are low intensity resembling unripe blackberry or blueberry. The finish is clean and short with a very slight hint of lingering red fruit and refreshing character.
Wine & Food: Serve between 55F and 60F. The refreshing character of this wine makes it a wonderful for a barbecue, informal meat dish, pasta, pizza and watching a movie with your friends. Remember this is a wine that is Goueyant!!
Approximate Retail Price: US$11.00
--Review by Kenn Pogash ("the guy wearing the bow tie")
Barone Fini Pinot Grigio 2011 Val d'Adige DOC
The wine displays a very pale yellow pale wheat color in the glass. On the nose there is medium intensity of peach and pear along with lemon and tangerine notes. It seems to have a melange of pleasant aromas depending upon how your focus wanders. On the palate the wine is dry, light bodied with mouth-watering acidity. The flavors offered are light to medium intensity of citrus, especially lemon, along with a refreshing minerality in the background. The finish is clean with a medium length of lingering lemon citrus being he dominant flavor.
Wine & Food: Serve chilled between 45F and 50F. Certainly as an aperitif. Ideally suited for lighter bodied dishes particularly delicate fish, seafood or shellfish. You might try using fresh green herbs, greens olives, or citrus (lemon or lime) to highlight the wines flavors.
Approximate Retail Price: US15.00
--Review by Kenn Pogash ("the guy wearing the bow tie")
Wine & Food: Serve chilled between 45F and 50F. Certainly as an aperitif. Ideally suited for lighter bodied dishes particularly delicate fish, seafood or shellfish. You might try using fresh green herbs, greens olives, or citrus (lemon or lime) to highlight the wines flavors.
Approximate Retail Price: US15.00
--Review by Kenn Pogash ("the guy wearing the bow tie")
Gérard Bertrand Grand Terroir Appellation Côtes du Roussillon Villages Tautavel Protégée
In the glass the wine displays a deep black-cherry core that is slightly transparent and moves to a narrow dark pink rim. On the nose the wine offers pronounced dried black currant and/or dried black raisin aromas along with hints of black licorice and the sweetness of very ripe black fruit. On the palate the wine is dry, light to medium bodied with mouth-watering acidity. The flavors are medium intensity of the dried black currant and/or dried black raisin, ripe black cherry or even fresh ripe red grapes. There is the perception of sweetness that you would receive from eating a ripe black cherry or ripe red grape. The finish is clean with a medium length dominated by the lingering ripe fruit perceived on the palate. (see comment by my wife, Randi)
Wine & Food: Serve between 55F to 60F. I might try pairing this wine with cheeses such as Gouda, Fontina, Swiss, and Jarlsberg. Barbecue ribs (beef or pork) and steak. If you prepared the ribs, steak or even chicken with a sweet and tangy (slight spiciness) barbecue sauce the flavors of the wine and sauce would complement each other.
Approximate Retail Price: US$14.00
--Review by Kenn Pogash ("the guy wearing the bow tie")
Historical Note: The pre-historic skeletons at Tautavel are among the oldest human remains ever discovered in Europe. The Arago Cave, very close to the village of Tautavel, was occupied periodically between 690,000 and 35,000 years ago. Accumulations of animal and human bones and stone tools attest to some forty different occupation periods in the cave. (http://www.saissac.com/Region/Tautavel+Man.html)
Randi's Comment: I get some bitterness on the finish at the back of my tongue like strong black coffee.
Kenn's Comment: I did not experience this bitterness, however, the bitterness Randi experienced might be the result of barely ripe red grapes, bruised grape skins and pips. It also might be due to excessive extraction during maceration.
Approximate Retail Price: US$14.00
--Review by Kenn Pogash ("the guy wearing the bow tie")
Historical Note: The pre-historic skeletons at Tautavel are among the oldest human remains ever discovered in Europe. The Arago Cave, very close to the village of Tautavel, was occupied periodically between 690,000 and 35,000 years ago. Accumulations of animal and human bones and stone tools attest to some forty different occupation periods in the cave. (http://www.saissac.com/Region/Tautavel+Man.html)
Randi's Comment: I get some bitterness on the finish at the back of my tongue like strong black coffee.
Kenn's Comment: I did not experience this bitterness, however, the bitterness Randi experienced might be the result of barely ripe red grapes, bruised grape skins and pips. It also might be due to excessive extraction during maceration.
Sunday, July 22, 2012
Château du Moulin Blanc Entre-Deux-Mers 2011
I am guessing that the predominant grape variety is Sauvignon Blanc with maybe some Semillion in the blend. There are no technical notes from the producer.
In the glass the wine is bright showing a light pale yellow color. On the nose the wine has a medium intensity of peach with a hint of melon (honeydew?) and a floral note in the background. You might think tropical fruit nuances. On the palate the with is dry and medium bodied with mouth-watering acidity. There is a light intensity of either peach, pineapple or pear. The finish is clean with the white fruits lingering along with some refreshing and zesty citrus (lemon) and pineapple.
Wine & Food: Serve between 45F and 50F. Serve as an aperitif or with cheeses (possibly a type of blue cheese or goat) but it would be an experiment. Would match with a leisurely meal with fresh fish, seafood and shellfish. Another option might be grilled poutry seasoned lightly with fresh green herbs. If you used citrus slices as a light garnish (i.e. lemon) it would complement the acidity and flavors of the wine.
Approximate Retail Price: US$10.00
--Review by Kenn Pogash ("the guy wearing the bow tie")
In the glass the wine is bright showing a light pale yellow color. On the nose the wine has a medium intensity of peach with a hint of melon (honeydew?) and a floral note in the background. You might think tropical fruit nuances. On the palate the with is dry and medium bodied with mouth-watering acidity. There is a light intensity of either peach, pineapple or pear. The finish is clean with the white fruits lingering along with some refreshing and zesty citrus (lemon) and pineapple.
Wine & Food: Serve between 45F and 50F. Serve as an aperitif or with cheeses (possibly a type of blue cheese or goat) but it would be an experiment. Would match with a leisurely meal with fresh fish, seafood and shellfish. Another option might be grilled poutry seasoned lightly with fresh green herbs. If you used citrus slices as a light garnish (i.e. lemon) it would complement the acidity and flavors of the wine.
Approximate Retail Price: US$10.00
--Review by Kenn Pogash ("the guy wearing the bow tie")
Chateau Franc Gueyrot Saint-Emilion 2010
As with many "left bank" Bordeaux, Merlot is dominant (90%) along with a little seasoning of Cabernet Franc (10%)
This is a fresh, dry, light (to maybe medium) bodied wine with gentle tannins.
In the glass the wine displays a deep black cherry color core moving to a narrow, dark pink rim. On the nose there is a fleeting light intensity of vanilla with elusive and very slight hints of cinnamon spice and black cherry fruit. On the palate the wine is dry with a low level of tannins that offer just enough to give the wine some structure. The acidity is mouth-watering and pleasant. The flavor is a light to medium intensity of black cherry fruit. The finish is clean and short to medium with lingering black cherry on the back end.
Wine & Food: Serve between 55F and 60F. This would pair with soft cheeses such as Camembert, Brie and try Roquefort. Enjoy with Barbecue, and Lamb, Veal or a beef dishes seasoned with fresh herbs.
Approximate Retail Price: US$15.00
--Review by Kenn Pogash ("the guy wearing the bow tie")
This is a fresh, dry, light (to maybe medium) bodied wine with gentle tannins.
In the glass the wine displays a deep black cherry color core moving to a narrow, dark pink rim. On the nose there is a fleeting light intensity of vanilla with elusive and very slight hints of cinnamon spice and black cherry fruit. On the palate the wine is dry with a low level of tannins that offer just enough to give the wine some structure. The acidity is mouth-watering and pleasant. The flavor is a light to medium intensity of black cherry fruit. The finish is clean and short to medium with lingering black cherry on the back end.
Wine & Food: Serve between 55F and 60F. This would pair with soft cheeses such as Camembert, Brie and try Roquefort. Enjoy with Barbecue, and Lamb, Veal or a beef dishes seasoned with fresh herbs.
Approximate Retail Price: US$15.00
--Review by Kenn Pogash ("the guy wearing the bow tie")
Sunday, July 08, 2012
Gérard Bertrand Réserve Spéciale Pinot Noir 2010 Vin de Pays D'Oc
The wine greets you with a bright, medium garnet color that is consistent to the rim. The nose is clean. I really searched for some aromatic qualities or descriptors and but the wine could not evoke anything definitive (maybe a hint of fresh blueberries, but I am really reaching for something here). On the palate the wine is dry, light-bodied with a pleasant low to medium level of soft tannins that creates a pleasurable structure for the wine. There also is mouth-watering acidity. The flavors are low intensity leaning toward fresh minerality (due to the acidity??) and a sweet black-cherry. The finish is clean with a medium to long length of lingering ripe (sweet) black-cherry flavor that seems to counter the initial low intensity on the palate.
Wine & Food: Serve slightly chilled at 55F. Cheeses might be Brie. Aged Cheddar, or Goat. Due to the tannins and sweetness on the finish this might be a nice pairing with beef, pork and duck as the base ingredient complemented with sauces or seasoning such as cherries, sweet onions, mushrooms, sun-dried tomatoes, and green herbs.
Approximate Retail Price: US$13.00
--Review by Kenn Pogash ("the guy wearing the bow tie")
Wine & Food: Serve slightly chilled at 55F. Cheeses might be Brie. Aged Cheddar, or Goat. Due to the tannins and sweetness on the finish this might be a nice pairing with beef, pork and duck as the base ingredient complemented with sauces or seasoning such as cherries, sweet onions, mushrooms, sun-dried tomatoes, and green herbs.
Approximate Retail Price: US$13.00
--Review by Kenn Pogash ("the guy wearing the bow tie")
Saturday, July 07, 2012
Thomas Barton Reserve Graves Blanc AOC 2010 (Barton & Guestier)
In the glass the wine greets you with a bright pale gold color. On the nose there is a light intensity of pear or peach with a very slight hint of an elusive floral note. On the palate the wine is dry and medium to full-bodied. It has mouth-watering acidity although it is not sharp-edged -- the wine seems to possess a luscious creamy texture. The flavors are similar to the nose with a light to medium intensity of peach and pear. The finish clean with a short length with slight hints of the peach and pear.
Wine & Food: Serve chilled between 45F to 55F. As an aperitif or with cheeses (possibly a type of blue cheese or goat) but it would be an experiment. Certainly this wine is perfect for a leisurely meal with fresh fish, seafood and shellfish. another option might be grilled poultry seasoned lightly with fresh green herbs. If you used citrus slices as a light garish (i.e. lemon) it would complement the acidity.
Approximate Retail Price: US$19.00
--Review by Kenn Pogash ("the guy wearing the bow tie")
Wine & Food: Serve chilled between 45F to 55F. As an aperitif or with cheeses (possibly a type of blue cheese or goat) but it would be an experiment. Certainly this wine is perfect for a leisurely meal with fresh fish, seafood and shellfish. another option might be grilled poultry seasoned lightly with fresh green herbs. If you used citrus slices as a light garish (i.e. lemon) it would complement the acidity.
Approximate Retail Price: US$19.00
--Review by Kenn Pogash ("the guy wearing the bow tie")
Fontana di Papa Rosso 100% Sangiovese Lazio IGT
In the glass the color is a dusty medium dark garnet core moving to a medium dark pink rim. On the nose there is a very slight intensity of an elusive fruit, maybe a light fleeting black cherry. On the palate the wine is dry, although there is a hint of sweetness that might lead me to comment that the wine is off-dry. The wine is light-bodied with no perception of tannins although there is mouth-watering acidity. The flavor on the palate is a light to medium intensity of very ripe black-cherry or black-cherry candy. The finish is clean with a medium length of lingering ripe black-cherry fruit. Serving suggestions see Wine & Food.
Wine & Food: This is a simple "quaffing" wine to be served chilled (45F to 50F). It is a perfect wine to make fruit Sangria. You might even pour this wine over ice with a fruit garnish. You might even add a little club soda or seltzer for a "spritzer". Think casual, think fruity.
Approximate Retail Price: US$8.00
--Review by Kenn Pogash ("the guy wearing the bow tie")
Wine & Food: This is a simple "quaffing" wine to be served chilled (45F to 50F). It is a perfect wine to make fruit Sangria. You might even pour this wine over ice with a fruit garnish. You might even add a little club soda or seltzer for a "spritzer". Think casual, think fruity.
Approximate Retail Price: US$8.00
--Review by Kenn Pogash ("the guy wearing the bow tie")
Saturday, June 30, 2012
District 7 Chardonnay Monterey County 2010
The wine is a light to medium 14-Karat gold color. On the nose the aromas are slightly elusive ranging from an initial tangerine to "movie theatre" buttered popcorn. See what you think. On the palate the wine is dry, medium-bodied with mouth-watering acidity. The flavors are light intensity of, once again, elusive fruit (maybe citrus, baked apple or unripe pineapple). The finish is clean with a short length that is refreshing. There is some lingering very slight hints of possible baked apple and pineapple. Serve chilled between 45F and 50F.
Wine & Food: Casual get-togethers and meals. Due to the wines relatively neutral character it would pair with almost any food.
Approximate Retail Price: US$13.00
--Review by Kenn Pogash ("the guy wearing the bow tie")
Wine & Food: Casual get-togethers and meals. Due to the wines relatively neutral character it would pair with almost any food.
Approximate Retail Price: US$13.00
--Review by Kenn Pogash ("the guy wearing the bow tie")
Carmine's Pinot Grigio Delle Venezie IGT 2010
Carmine's is NYC's legendary family style Italian restaurant.
In the glass the wine is a pale wheat/pale yellow color. On the nose there is a very light intensity of an eleusive tropical fruit and melon. The wine is dry, light-bodied with mouth-watering acidity with a very slight hint of tropical fruit flavor on the palate. The finish is clean with a very short length with no lingering flavors although there might be a very SLIGHT hint of unripe pineapple. Serve chilled 45F to 50F.
Wine & Food: Any very casual get-together for appetizers or meal. This is a "quaffing" wine.
Approximate Retail Price: US$10.00
-- Review by Kenn Pogash ("the guy wearing the bow tie")
Monday, June 25, 2012
Gérard Bertrand Réserve Spéciale Viognier 2011 Vin de Pays D'Oc
A pale yellow gold or yellow straw color in the glass that is consistent to the rim. On the nose you are greeted with slight hints of orange peel, dried apricot and an undefined floral/blossom. On the palate the wine is dry, medium to full bodied with mouth-watering acidity. The flavors are light intensity of an elusive tropical fruit/citrus quality along with a very slight hint of unripe to medium ripe yellow peach. The finish is clean with a short length dominated by the citrus quality. Serve chilled between 45F to 50F.
Wine & Food: Serve as an aperitif or with a fish or seafood main course.
Approximate Retail Price: US$13.00
--Review by Kenn Pogash ("the guy wearing the bow tie")
Wine & Food: Serve as an aperitif or with a fish or seafood main course.
Approximate Retail Price: US$13.00
--Review by Kenn Pogash ("the guy wearing the bow tie")
Saturday, June 23, 2012
Jean-Pierre et Pascal Lafond Roc-Epine Tavel Rosé 2011
In the glass the wine displays a light salmon color core that moves to a wide lighter salmon pink rim. On the nose there is pronounced ripe crush raspberries with a sweet red cherry candy quality. There is a slight hint of ripe peach. On the palate the wine is dry, medium-bodied with mouth-watering acidity. The flavors seem to be light to almost a medium intensity (not very concentrated or intense) of ripe raspberry and medium-ripe peach. The flavors on the palate are not The finish is clean with a slight lingering melange of the peach and raspberry for a moderate time.
Special Note: With the glass empty, having a very small amount of wine left at the bottom, there is an aroma with pronounced intensity similar to raspberry cheesecake. It has a thick and lush creamy quality.
Wine & Food: Rosé wines are refreshing and food friendly during all the seasons of the year. Goat cheese along with other soft cheeses (brie, camembert, etc.). As with many Rosé wines you can pair with Barbecue hamburgers and ribs, grilled or broiled salmon, ham, lobster, wide assortment of omelets for brunch, vegetable salads with seafood or chicken.
Approximate Retail Price: US$18.00
-- Review by Kenn Pogash ("the guy wearing the bow tie")
Special Note: With the glass empty, having a very small amount of wine left at the bottom, there is an aroma with pronounced intensity similar to raspberry cheesecake. It has a thick and lush creamy quality.
Wine & Food: Rosé wines are refreshing and food friendly during all the seasons of the year. Goat cheese along with other soft cheeses (brie, camembert, etc.). As with many Rosé wines you can pair with Barbecue hamburgers and ribs, grilled or broiled salmon, ham, lobster, wide assortment of omelets for brunch, vegetable salads with seafood or chicken.
Approximate Retail Price: US$18.00
-- Review by Kenn Pogash ("the guy wearing the bow tie")
Forth Vineyards Sauvignon Blanc Sanford Ranch Mendocino County 2010
A pale wheat color in the glass. On the nose there is an initial hint of a "yeasty" quality (could even be "dry baled hay") combined with fresh floral, citrus and melon notes. On the palate the wine is dry, light to medium bodied with mouth-watering acidity. The flavor is citrus, particularly lemon that is medium intensity. The finish is clean, with lingering sharp citrus (lemon) fro a moderate amount of time.
Wine & Food: Cheeses such as Goat, Brie, Feta, Fontina, Buffalo Mozzarella. Seafood (shell fish or fish), Chicken, and Salads. I would use complementary ingredients to highlight the wines citrus flavor such as capers, green olives, lemon, mushrooms, and certainly fresh green herbs.
Approximate Retail Price: US$16.00
-- Review by Kenn Pogash ("the guy wearing the bow tie")
Producer;s Comments about Kenn's Tasting Notes:
Wine & Food: Cheeses such as Goat, Brie, Feta, Fontina, Buffalo Mozzarella. Seafood (shell fish or fish), Chicken, and Salads. I would use complementary ingredients to highlight the wines citrus flavor such as capers, green olives, lemon, mushrooms, and certainly fresh green herbs.
Approximate Retail Price: US$16.00
-- Review by Kenn Pogash ("the guy wearing the bow tie")
Producer;s Comments about Kenn's Tasting Notes:
Kenn,
I think you captured it beautifully. Thank you for featuring our wine.
Best regards,
Gerry
--
--
Gerry Forth
Forth Dry Creek Estate LLC
Forth Vineyards
Winery: 18850 Hassett Lane
Geyserville, CA 95441
Forth Dry Creek Estate LLC
Forth Vineyards
Winery: 18850 Hassett Lane
Geyserville, CA 95441
Sunday, June 17, 2012
Newman's Own Chardonnay 2009
Pale gold color. On the nose there is a medium intensity of minerality, pineapple with a hint of floral notes. On the palate the wine is dry, full-bodied (creamy) with a low intensity of flavor -- hints of citrus. The finish is clean with a short length with little lingering flavor. Serve chilled between 45F to 50F.
Wine & Food: Informal gatherings needing an informal quaffing wine.
Approximate Retail Price: US$11.00
-- Review by Kenn Pogash ("the guy wearing the bow tie")
Wine & Food: Informal gatherings needing an informal quaffing wine.
Approximate Retail Price: US$11.00
-- Review by Kenn Pogash ("the guy wearing the bow tie")
Newman's Own Pinot Noir 2010
In the glass the wine displays a "dusty" cherry color of medium intensity. The aromas have a pronounced ripe red cherry with a hint of cinnamon spice. On the palate the wine is dry, light-bodied with low tannins and mouth-watering acidity. The flavors are hints of unripe red fruit. The finish is clean and short with only the refreshing acidity remaining. Serve slightly chilled about 55F.
Wine & Food: Informal gathering for appetizers, Barbecue, or reading with chips.
Approximate Retail Price: US$11.00
-- Review by Kenn Pogash ("the guy wearing the bow tie")
Monday, June 11, 2012
Da Vinci Pinot Grigio Delle Venezie IGT 2011
In the glass the wine offers a pale gold color constant to the rim. On the nose there is a pronounced intensity of citrus (lemon, grapefruit) or even lemon zest. On the palate the wine is dry, medium-bodied with mouth-watering acidity. The flavors on the palate are citrus/tropical fruit, lemon/lemon zest, and moderately ripe pineapple. The finish is clean with a short length offering lingering lemon/citrus flavors. Serve chilled between 45F and 55F.
Wine & Food: An all purpose wine for Appetizers and lunches. Cheeses might be Goat, Rocotta, Mozzarella or Fontina. Dishes with seafood or fish seasoned with citrus (lemon or lime), capers, and green herbs.
Approximate Retail Price: US$14.00
-- Review by Kenn Pogash ("the guy wearing the bow tie")
Da Vinci Chianti DOCG 2010
In the glass the wine has a deep cherry core moving to a narrow dark pink rim. On the nose there is a very slight hint of ripe red cherry. On the palate the wine is dry, light-bodied with a low level of soft tannins and a medium level of mouth-watering acidity. The flavors are low intensity of elusive black fruit -- maybe blackberry or or blueberry. The finish is clean with a short refreshing finish dominated by the acidity. Serve between 55F and 60F. If warm outside you might even chill to 50F to highlight the refreshing acidity.
Wine & Food: Informal Italian cuisine - pizza, pasta. Also good for informal Barbecue.
Approximate Retail Price: US$14.00
-- Review by Kenn Pogash ("the guy wearing the bow tie")
Wine & Food: Informal Italian cuisine - pizza, pasta. Also good for informal Barbecue.
Approximate Retail Price: US$14.00
-- Review by Kenn Pogash ("the guy wearing the bow tie")
Da Vinci Opula 2010 Red Blend Toscana IGT
In the glass the wine is a deep purple with bluish highlights moving to a narrow dark pink rim. On the nose there is a medium intensity of semi-sweet dark chocolate with hints of red cherry and cedar. On the palate the wine is dry, medium to full-bodied, medium fine grained tannins and mouth-watering acidity. The flavors on the palate initially might be described a "dusty" (chalky) sensation followed by semi-ripe black cherry with hints of dark semi-sweet chocolate. The finish is clean with a short length of lingering hints of the dark semi-sweet chocolate and the refreshing acidity. Serve between 55F and 60F. Due to its informal style you might even chill to 50F for quaffing)
Wine & Food: Pizza, pasta, Italian hard cheeses. Simple and informal Italian cuisine or Barbecue.
Approximate Retail Price: US$14.00
-- Review by Kenn Pogash ("the guy wearing the bow tie")
Wine & Food: Pizza, pasta, Italian hard cheeses. Simple and informal Italian cuisine or Barbecue.
Approximate Retail Price: US$14.00
-- Review by Kenn Pogash ("the guy wearing the bow tie")
Fontana di Papa 100% Trebbiano Bianco 2011
In the glass the wine displays a pale, almost water-white color. On the nose the wine offers a light intensity of tropical fruit similar to ripe grapefruit or ripe pineapple. On the palate the wine is dry, light-bodied with mouth-watering acidity. The flavors seem to be ripe melon and ripe pineapple. There is a slight hint of sweetness/fruitiness although the wine is dry. The finish is clean with a short length of lingering melon and pineapple. Serve chilled between 45F to 50F.
Wine & Food: Best with simple food preparations. Pasta and risottos, fresh seafood and fish, salads and other light foods prepared with a minimal number of ingredients. It might work with some Italian hard cheeses and cured meats but experiment. Remember keep it simple.
Approximate Retail Price: US$8.00
--Review by Kenn Pogash ("the guy wearing the bow tie")
Wine & Food: Best with simple food preparations. Pasta and risottos, fresh seafood and fish, salads and other light foods prepared with a minimal number of ingredients. It might work with some Italian hard cheeses and cured meats but experiment. Remember keep it simple.
Approximate Retail Price: US$8.00
--Review by Kenn Pogash ("the guy wearing the bow tie")
Vallana Spanna 2009 Colline Novaresi DOC
In the glass the wine displays a deep cherry color core moving the a narrow dark pink rim. On the nose the wine offers a hint of mint and pine forest. On the palate the wine is dry, medium-bodied with soft fined grained tannins and mouth-watering acidity. The flavors are hints of pepper spice and fresh plum (tart/sour and slight sweetness). The finish is clean with a short to medium length of lingering hints of fresh plum fruit. Serve between 55F and 60F.
Wine & Food: Serve with Italian hard cheeses, cured meats, ham and sausage, a Tuscan style antipasto, pasta dishes with a tomato based sauce, meat dishes (beef, veal, lamb as the base ingredient).
Approximate Retail Price: US$16.00
--Review by Kenn Pogash ("the guy wearing the bow tie")
Producer's Comments about Kenn's Tasting Notes:
Dear Kenn,
Wine & Food: Serve with Italian hard cheeses, cured meats, ham and sausage, a Tuscan style antipasto, pasta dishes with a tomato based sauce, meat dishes (beef, veal, lamb as the base ingredient).
Approximate Retail Price: US$16.00
--Review by Kenn Pogash ("the guy wearing the bow tie")
Producer's Comments about Kenn's Tasting Notes:
Dear Kenn,
I would add the following to the nose: a hint of mint and pine forest, cherry and floral notes of violet.
I love the comment on the tannins and the mouth watering acidity!
I agree for all the rest a part from the tomato based sauce for the pasta: I would rather suggest something like a ragout, where there is a hint of tomato but not so "evident" on the taste. To my personal taste, I think that tomato based sauces tend to taste better with something "rounder" like a bonarda dell'Oltrepo', a Frejsa or a beaujolais nouveau...as most of the times I think that the acidity of the tomato needs something "sweet" in the wine...but then may be Italian tomatoes are generally more acidic than the FABULOUS NJ tomatoes??
Let me know your thoughts!
Ciao, Marina
I agree on everything
A to Z Rosé 100% Sangiovese 2011 Oregon
The wine displays a in the glass a bright red rose petal or dark pink rose petal color that is almost consistent to the rim. On the nose there is a pleasant rose petal aroma along with some pronounced intensity of crushed ripe raspberry or crushed ripe strawberry. On the palate the wine is dry, light-bodied with mouth-watering acidity. The flavors are of medium to pronounced intensity similar to the nose. The ripeness of the fruit lends itself to a very slight perception of sweetness (raspberry or strawberry sorbet). The finish is clean with a medium length of lingering flavors of the ripe crushed red fruit. Serve chilled between 45F and 50F.
Wine & Food: Rosé wines are refreshing and food friendly during all the seasons of the year. Goat cheese along with other soft cheeses (brie, camembert, etc.). As with many Rosé wines you can pair with Barbecue hamburgers and ribs, grilled or broiled salmon, ham, lobster, wide assortment of omelets for brunch, vegetable salads with seafood or chicken.
Approximate Retail Price: US$13.00
--Review by Kenn Pogash ("the guy wearing the bow tie")
Producer's Comments about Kenn's Review:
Producer's Comments about Kenn's Review:
Kenn,
Your notes and food pairings look great. The only correction I would mention is that the fruit is not Organic. We use the tag line “Oregonically Grown” which could be where the confusion came from. We do have sustainability requirements for all of our contract growers and tend all of our estate vineyards to Biodynamic standards, but in this case the certification is not applicable.
Thanks again for featuring our wines! The Rosé is a favorite and this year sold out in just two days from the winery. I’m glad you got your hands on some!
Best,
Katie Wilson
A to Z Wineworks • REX HILL
A to Z Wineworks • REX HILL
Monday, June 04, 2012
Georges Duboeuf Mâcon Villages 2009
Transparent pale wheat color in the glass. The aromas are medium intensity displaying citrus peel and pineapple with hints of an elusive floral scent. On the palate the wine is dry, light-bodied with a high level of mouth-watering acidity. The flavors primarily are pineapple core and pineapple with hints of lemon. There is a slight perception of sweetness but not due to any ripe fruit characteristic. The finish is clean with a short length dominated by a lemon zest flavor. Serve chilled between 45F to 50F.
Wine & Food: This is a wonderful quaffing wine suitable for almost any informal social event - appetizers, salads, fish and seafood dishes, luncheon sandwiches or light flavored cheeses.
Approximate Retail Price: US$12.00
- - Review by Kenn Pogash ("the guy wearing the bow tie")
Producer's Comments about Kenn's Tasting Notes
Dear Kenn,
Wine & Food: This is a wonderful quaffing wine suitable for almost any informal social event - appetizers, salads, fish and seafood dishes, luncheon sandwiches or light flavored cheeses.
Approximate Retail Price: US$12.00
- - Review by Kenn Pogash ("the guy wearing the bow tie")
Producer's Comments about Kenn's Tasting Notes
Dear Kenn,
Thanks for your interest in Mâcon-Villages and great work on the tasting notes, which are very accurate. I have made a few minor adjustments.
MÂCON - VILLAGES 2009
The Mâcon-Villages sports a clear and brilliant pale, gold color. Its bouquet suggests complex, subtle aromas of white Spring flowers, such as acacia, lilies and hawthorn, as well as typical citrus notes. On the palate the wine is dry, light-bodied with a high level of mouth-watering acidity. The finish is clean, mineral with a good length dominated by a lemon zest flavor. Serve chilled about 54F.
MÂCON - VILLAGES 2009
The Mâcon-Villages sports a clear and brilliant pale, gold color. Its bouquet suggests complex, subtle aromas of white Spring flowers, such as acacia, lilies and hawthorn, as well as typical citrus notes. On the palate the wine is dry, light-bodied with a high level of mouth-watering acidity. The finish is clean, mineral with a good length dominated by a lemon zest flavor. Serve chilled about 54F.
Food pairing:
The Mâcon-Villages is a food friendly wine. This is a wonderful quaffing wine suitable for almost any informal social event - appetizers, salads, fish and seafood dishes, luncheon sandwiches or light flavored cheeses.
Best Regards,
JULIE QUERE
La Vielle Ferme 2010 Ventoux AOC
In the glass the color is a deep transparent cherry core that moves to a medium dark pink rim. The nose offers a brambly black currant with hints of black licorice. There is a elusive minty or medicinal but pleasant quality in the background. On the palate the wine is dry and medium-bodied with a low intensity of soft-fine grained tannins. There is a medium level of mouth-watering acidity. Although the flavors are medium intensity they are elusive displaying a ripe sweet black fruit quality with hints of pepper spice. The pepper spice quality is fleeting and does not linger on the palate. The finish is clean and medium in length with the elusive ripe black fruit lingering for some time. Serve at 55F to 60F.
Food & Wine: Soft cheeses with surface mould, like Brie or Camembert , or Goat Cheese. Full-flavored grilled meats (Lamb, Pork and Veal). Fish dishes (Salmon or Tuna). Even Pizza and Pasta dishes.
Approximate Retail Price: US$10.00
- - Review by Kenn Pogash ("the guy wearing the bow tie")
Producer's Comments about Kenn's Tasting Notes
Hello Kenn,
This looks good to me.
Producer's Comments about Kenn's Tasting Notes
Hello Kenn,
This looks good to me.
thank you and best regards
MP (Marc Perrin)
Sunday, June 03, 2012
Bodegas Pedro Escudero Platon Valdelainos Verdejo Rueda D.O. 2009
This wine shows a bright light gold color in the glass. The aromas have hints of pineapple, dried fruit (maybe apricot) and melon. On the palate the wine is dry, light-bodied with a high level of mouth-watering acidity. The flavors of citrus (lemon, tart grapefruit or tart pineapple) are of medium intensity. The finish is clean with a short length of lingering tart citrus (lemon). Serve chilled between 45F to 50F.
Wine & Food: Simple and light dishes that have fresh herbs seasoning the fish or seafood.
Approximate Retail Price: US$12.00
-- Review by Kenn Pogash ("the guy wearing the bow tie")
Oyster Bay Pinot Noir 2010 Marlbough, New Zealand
The color is a light transparent garnet core surrounded by a wide light to medium salmon colored rim. The nose offers a medium intensity of mint and green herbs. There are slight and elusive aromas of sweet red fruit, maybe raspberry jam, and black licorice. On the palate the wine is dry, light bodied with a very low level of tannin (almost non-existent) along with a medium level of mouth-watering acidity. The flavors are very slight hints of green herbs. The finish is clean with a short length of the refreshing acidity at the end. Serve slightly chilled at 50F to 55F.
Wine & Food: This is a wine that would fit with grilled poultry and fish. Salads served with chicken or seafood would work along side this wine. Some complementary ingredients might be sun-dried tomatoes, roasted garlic, portobello mushrooms or any green herb.
Approximate Retail Price: US$20.00
-- Review by Kenn Pogash ("the guy wearing the bow tie")
Azienda Agricola Cesani Vincenzo Chianti "Colli Senesi" D.O.C.G. 2010
The color a transparent deep cherry that is almost consistent to the rim. On the nose, the initial impression seems to be slight hints of a "gamey-like" aroma (i.e. lamb, dark meat turkey) and sour cherry. On the palate the wine is dry, medium to full bodied with a medium level of firm tannins and mouth-watering acidity. The flavors are slight hints of sour cherry and red fruit with none of the game-like flavors presented by the aromas. The finish is clean with lingering hints of cherry and mouth-watering acidity lingering. Serve between 55F to 60F (even slightly cooler if you desire).
Wine & Food: Cheeses such as Mozzarella Bufala, Pecorino, Pecorino Romano, Provolone. A very amicable partner for tomato-based sauces as well as grilled meats, sausage, poultry, and game. Think Tuscan foods with garlic, olives, beans, and tomatoes. As always, use fresh herbs to highlight this wines "country-like and informal" personality. I think this wine seems to fit well with social occasions filled with laughter.
Approximate Retail Price: US$10.00
-- Review by Kenn Pogash ("the guy wearing the bow tie")
Sunday, May 27, 2012
Wente "Morning Fog" Chardonnay Livermore Valley - San Francisco Bay AVA 2010
In the glass the color is a bright light lemon. On the nose there is the immediate and pronounced intensity of vanilla, baked apple and caramel with hints of honey and ripe tangerine. On the palate the wine is dry, medium to full-bodied with mouth-watering acidity. On the palate there is a light to medium intensity of vanilla, apple and pineapple with a hint of minerality. The finish is clean with a short length that offers only slight hints of apple and pineapple. Serve between 45F to 55F.
Wine & Food: Cheeses such as Brie, Camembert, Mild Cheddar, Colby, Goat, or even Feta. (Heaviliy oaked Chardonnay will not work well with these cheeses). Virtually all salads including chicken, pasta, seafood or even Fresh fruit. Lightly seasoned Fresh Seafood and Fish dishes.
Approximate Retail Price: US$15.00
-- Review by Kenn Pogash ("the guy wearing the bow tie")
(Compare this note with my note of May 18, 2012 for the 2009 Vintage. When tasting the 2010 I forgot I reviewed the 2009 so I was surprised by many similarities.
(Compare this note with my note of May 18, 2012 for the 2009 Vintage. When tasting the 2010 I forgot I reviewed the 2009 so I was surprised by many similarities.
Rock & Vine Three Ranches Cabernet Sauvignon 2009 North Coast by Nine North Wine Company
Deep black cherry color in the glass that is consistent to the rim. On the nose there are subtle hints of green leaf/green herb, bitter-sweet chocolate and black licorice. The wine is medium to full-bodied and dry although there is a sweetness on the palate offering ripe black cherry, black currant with hints of chocolate and black licorice.currant. The tannins are soft and fine grained and there is a medium level of mouth-watering acidity. There is no indication of alcohol burn on the back palate. The finish is clean with a medium to long length dominated by the sweet black cherry and black licorice. Serve between 55F to 60F.
Food & Wine: Cheeses might be one of the "blue veined" varieties. Barbecue Ribs, Steaks, and even Chicken when prepared with a Barbecue Sauce that is sweet and tangy (slight spiciness) BBQ sauce.
Approximate Retail Price: U$15.00
-- Review by Kenn Pogash ("the guy wearing the bow tie")
Producer's Comments About Kenn's Tasting Notes
Kenn,
I would not disagree with anything that you have written. Here is the wine notes that we have created for this wine.
The fruit was selected from three ranches located in: Solano County (78%), Napa Valley (14%) and Mendocino County (8%) that showcases why the North Coast is the leader in California for growing Bordeaux varieties. The Solano County grapes highlight the rich and ripe black fruit flavors, while Napa Valley grapes provide the backbone: rich textures and firm well- integrated tannins. Finally the Mendocino grapes tend toward dried herbs and a wonderful spice component that rounds out this intensely rich wine.
Varietals: 78% Cabernet Sauvignon, 14% Merlot, 5% Cabernet Franc, 2% Petite Verdot, 1% Malbec Aging: 60% (2 year old) French & 40% (2 year old) American Oak.
Time in Barrel: 16 Months
Thanks,
Skip Karabian
Director of Sales
Nine North Wine Companywww.ninenorthwines.com
Producer's Comments About Kenn's Tasting Notes
Kenn,
I would not disagree with anything that you have written. Here is the wine notes that we have created for this wine.
The fruit was selected from three ranches located in: Solano County (78%), Napa Valley (14%) and Mendocino County (8%) that showcases why the North Coast is the leader in California for growing Bordeaux varieties. The Solano County grapes highlight the rich and ripe black fruit flavors, while Napa Valley grapes provide the backbone: rich textures and firm well- integrated tannins. Finally the Mendocino grapes tend toward dried herbs and a wonderful spice component that rounds out this intensely rich wine.
Varietals: 78% Cabernet Sauvignon, 14% Merlot, 5% Cabernet Franc, 2% Petite Verdot, 1% Malbec Aging: 60% (2 year old) French & 40% (2 year old) American Oak.
Time in Barrel: 16 Months
Thanks,
Skip Karabian
Director of Sales
Nine North Wine Companywww.ninenorthwines.com
Thursday, May 24, 2012
Apothic White Winemaker’s Blend 2011
The wine displays a pale wheat color in the glass. On the nose you are greeted by ripe sweet peach, ripe pineapple and lychee aromas. On the palate the wine is off-dry to sweet with a syrupy consistency although you could describe it a medium to full-bodied. The level of acidity is low which might explain the wine’s syrupy texture. The flavors seem to be sweet toffee, along with peach and pineapple lifesaver’s candy. On the finish it is the candy-like sweetness that lingers. Serve chilled between 45F to 50F.
Food & Wine: This causes me a brief pause because my first reaction is "desserts" (fruit pies, fruit cakes). This wine might work well with Brie, Camembert or a cheese with some sweetness such as Swiss. Hot and spicy cuisine or even Barbeque Ribs with a sweet sauce.
Approximate Retail Price: US$14.00
-- Reviewed by Kenn Pogash ("the guy wearing the bow tie")
Bodegas Franco Royal Rioja DOC 2010 100% Viura
The wine displays a bright, pale gold color in the glass. On the nose there are floral notes with hints of orange peal and lemon zest. On the palate the wine is dry medium bodied with mouth-watering acidity. The flavors have hints of lemon zest. The finish is clean and offers a lingering sense of the lemon zest and the tartness of a pineapple core. Serve Chilled between 45F to 50F.
Wine & Food: Cheeses such as Brie, Camembert, Mild Cheddar, Colby. Virtually all salads including chicken, pasta, seafood or even Fresh fruit. Fresh Seafood and Fish dishes. Use fresh herbs to accent your dishes.
Approximate Retail Price: US$11.00
-- Review by Kenn Pogash ("the guy wearing the bow tie")
Producer's Comments About Kenn's Tasting Notes:
Dear Mr. Kenn Pogash,
We would like to thank you for your review and tasting notes for Bodegas Franco-Espanolas' Royal 2010 100% Viura. I have passed on your notes to our winemaker, Carlos Estecha and he is happy with your comments. Just wanted to let you know a little about that wine's vinification process: it is cold fermented at an average temperature of 16ºC which makes it fruitier than other Viuras from Rioja that have more of an herbal character. Cold fermentation allows us to produce a more crisp and citrus fruit wine than your typical young Rioja Viuras from other porducers vinified in the traditional manner.
Thanks again for your tasting notes and interest...
John Perry
Bodegas Franco-Espanolas SA
www.francoespanolas.com
Wine & Food: Cheeses such as Brie, Camembert, Mild Cheddar, Colby. Virtually all salads including chicken, pasta, seafood or even Fresh fruit. Fresh Seafood and Fish dishes. Use fresh herbs to accent your dishes.
Approximate Retail Price: US$11.00
-- Review by Kenn Pogash ("the guy wearing the bow tie")
Producer's Comments About Kenn's Tasting Notes:
Dear Mr. Kenn Pogash,
We would like to thank you for your review and tasting notes for Bodegas Franco-Espanolas' Royal 2010 100% Viura. I have passed on your notes to our winemaker, Carlos Estecha and he is happy with your comments. Just wanted to let you know a little about that wine's vinification process: it is cold fermented at an average temperature of 16ºC which makes it fruitier than other Viuras from Rioja that have more of an herbal character. Cold fermentation allows us to produce a more crisp and citrus fruit wine than your typical young Rioja Viuras from other porducers vinified in the traditional manner.
Thanks again for your tasting notes and interest...
John Perry
Bodegas Franco-Espanolas SA
www.francoespanolas.com
Monday, May 21, 2012
Pasqua Lapaccio Fiano Salento 2009
The wine shows a bright light to gold color. The aromas seem to be peach and pineapple of medium intensity with a very slight hint of sweet floral notes. On the palate the wine is dry, medium to full bodied, mouth-watering acidity with a medium intensity of flavors primarily peach and pineapple. The finish is clean with a short to medium length of lingering pineapple and white grapefruit. Serve chilled between 45F to 50F.
Food & Wine: Cheeses, Bruschetta, Seafood, Fish, Poultry, and Veal dishes not heavily spiced or with heavy sauces to overwhelm the wine. Salads and pasta dishes that include Seafood, Fish (i.e. Salmon) or Chicken.
Approximate Retail Price: US$11.00
--Review by - Kenn Pogash ("the guy wearing the bow tie ")
Producer's Comments about Kenn's Tasting Notes
Ciao Kenn!
just red it, thanks a lot it is a very good tasting notes, I don’t know what else I could add, it is a very precise and accurate one. If you like, talking about food match, you could say, fresh cheeses such as Mozzarella di Bufala, and traditional pasta, such as Orecchiette with broccoli sprout and Bucatini with roasted tomatoes.
I will post it on our FB page as well http://www.facebook.com/profile.php?id=100000170205596#!/pasquawinesitaly
keep in touch,
a presto
ciao
Carlotta Pasqua
Food & Wine: Cheeses, Bruschetta, Seafood, Fish, Poultry, and Veal dishes not heavily spiced or with heavy sauces to overwhelm the wine. Salads and pasta dishes that include Seafood, Fish (i.e. Salmon) or Chicken.
Approximate Retail Price: US$11.00
--Review by - Kenn Pogash ("the guy wearing the bow tie ")
Producer's Comments about Kenn's Tasting Notes
Ciao Kenn!
just red it, thanks a lot it is a very good tasting notes, I don’t know what else I could add, it is a very precise and accurate one. If you like, talking about food match, you could say, fresh cheeses such as Mozzarella di Bufala, and traditional pasta, such as Orecchiette with broccoli sprout and Bucatini with roasted tomatoes.
I will post it on our FB page as well http://www.facebook.com/profile.php?id=100000170205596#!/pasquawinesitaly
keep in touch,
a presto
ciao
Carlotta Pasqua
Antonio Vallana Campi Raudii Vdt. 2010
A blend primarily of Spanna (90%) with small amounts of Uva Rara and Vespolina.
In the glass the wine greets you with a deep purple color with bluish highlights that are consistent to the rim. On the nose the aromas are brambly with a medium intensity of "sour cherry" candy and a fleeting hint of Eucalyptus (menthol/medicinal) in the background. On the palate the wine is dry with a medium body, medium level of moderately fine grained tannins and a medium level of acidity. Immediately upon entry there is pronounced pepper-spice with a slight hint of "sour cherry". The finish is clean and length is short with a refreshing minerality lingering in the mouth. Serve between 55F to 60F.
Food & Wine: Serve with Italian hard cheeses, cured meats, ham and sausage, a Tuscan style antipasto, pasta dishes with a tomato based sauce, meat dishes (beef, veal, lamb as the base ingredient).
Approximate Retail Price: US$13.00.
-- Review by: Kenn Pogash ("the guy wearing the bow tie ")
Producer's Comments About Kenn's Notes
Dear Kenn,
Thank you very much for writing, how nice to hear from you.
I think your tasting note is rather accurate, I am not so sure about the "deep purple" colour: I think I would go for ruby colour with consistent purple highlits.
I would also add a hint of floral notes to the nose...violet?
For the rest, I think it is accurate and consistent.
I wish you all the very best,
Marina
Marina Olwen FOGARTY
Sales Manager and P.R. Managerhttp://www.vallanawines.com/
Additional Food Suggestions From Marina Olwen Fogarty:
Now, lets come to food suggestions...
Marina Olwen FOGARTY
Sales Manager and P.R. Managerhttp://www.vallanawines.com/
Additional Food Suggestions From Marina Olwen Fogarty:
Now, lets come to food suggestions...
Campi Raudii is meant to be a fruity and fresh drink, not such a complex and powerful expression of Nebbiolo. Now that we are approaching the summer, I would see this wine as the best match for an informal barbeque in the garden: it is a wine that "everybody will like" as it is so fresh and fruit driven, and a the same time it will enhance the meat that in a bbq tends to be prepared in a simple, basic way (not a huge aromatic complexity in the food). People in the summer tend to drink White or Rosé, but with a good bbq what you really need is a red: I would also suggest to put it in the fridge for about half an hour before serving it if the weather is quite warm (I would not suggest to do so with a Spanna though, as there is too much tannin and too much structure).
Given its fresh structure, Campi Raudii will suit a wide range of dishes which do not have a complex and powerful aromatic profile. Moreover, its acidity and slight tannic grip will balance the oily sensations: parma ham, salami...the typical Italian antipasti will be a good choice. Another thing I can think of is Pasta (any form) with a meat sauce...on which it is always advisable to sprinkle some Parmesan cheese!
Another suggestion for the Campi Raudii: if someone is invited to a dinner party and wants to bring a wine that will suit everyone's palate (from the wine geeks to people who simply enjoy wine) this is the perfect suggestion. Because of its approachable character, it will appeal to everyone's palate; at the same time this wine has a great personality and carries the soul of one of the most exciting wine producing regions in the world! Ah...not to forget: because the wine is medium bodied and does not have a very powerful aroma, it will match a very wide range of foods, so if the person does not know what the menu will be, there is a good chance that this wine will not overpower the food!
Thank you, Marina
Thank you, Marina
Saturday, May 19, 2012
Marchesi de' Frescobaldi Nipozzano Riserva Chianti Rufina DOCG 2008
The wine is a medium dark cherry color. The dominant aromas seem to be farmland (earth and barnyard) with hints of cigar box and leather. The wine is dry and medium bodied with a medium level of fine grained tannins and mouth-watering acidity. The flavors on the palate are a very low intensity that might be more mineral than the aromas on the nose. The finish is clean with the fresh minerality lingering. Serve at 55F to 60F. (Note: The aromas on the nose and the light intensity of fruit on the palate replicated on two separate occasions one week apart)
Wine & Food: Serve with Italian hard cheeses, cured meats, ham and sausage, a Tuscan style antipasto, pasta dishes with a tomato based sauce, meat dishes (beef, veal, lamb as the base ingredient).
Approximate Retail Price: US$27.00
-- Review by Kenn Pogash ("the guy wearing the bow tie")
Producer's Comments about Kenn's Tasting Notes
Dear Mr Pogash,
Wine & Food: Serve with Italian hard cheeses, cured meats, ham and sausage, a Tuscan style antipasto, pasta dishes with a tomato based sauce, meat dishes (beef, veal, lamb as the base ingredient).
Approximate Retail Price: US$27.00
-- Review by Kenn Pogash ("the guy wearing the bow tie")
Producer's Comments about Kenn's Tasting Notes
Dear Mr Pogash,
I’m sorry about your experiences with Nipozzano Riserva 2008 and if the wine disappointed you. [Regarding "The dominant aromas seem to be farmland (earth and barnyard) with hints of cigar box and leather."]
I appreciate your notes and respect your opinions.
The dominant aromas is a combination of sour cherry, raspberry, and dried plum, lifted in turn by spicier impressions of black pepper, vanilla, cocoa powder, and coffee bean with hints of cigar box and leather ...the last two components (that you felt as well) are not negative but they improving the characteristics and complexity of our wine.
I agree about your palate and finish notes;
Chianti Rufina is a cool wine region and it is different than the others Chianti that you have tasted , so what you can feel in a glass of Nipozzano respects the essence of the area!
To understend what I’m talking about you are welcome to our estate and enjoy a tour and our wines.
Cheers
Eleonora Marconi
The winemaker of Nipozzano Estate
Marchesi de' Frescobaldi Società Agricola S.r.l.
I appreciate your notes and respect your opinions.
The dominant aromas is a combination of sour cherry, raspberry, and dried plum, lifted in turn by spicier impressions of black pepper, vanilla, cocoa powder, and coffee bean with hints of cigar box and leather ...the last two components (that you felt as well) are not negative but they improving the characteristics and complexity of our wine.
I agree about your palate and finish notes;
Chianti Rufina is a cool wine region and it is different than the others Chianti that you have tasted , so what you can feel in a glass of Nipozzano respects the essence of the area!
To understend what I’m talking about you are welcome to our estate and enjoy a tour and our wines.
Cheers
Eleonora Marconi
The winemaker of Nipozzano Estate
Marchesi de' Frescobaldi Società Agricola S.r.l.
Luigi Scavino, Azienda Agricola Azelia, Nebbiolo, Langhe DOC 2009
Bright medium to light transparent red cherry color. The aromas have hints of black licorice, leather and undefined floral notes. The wine is dry, light to medium-bodied, medium fine grained/soft tannins with mouth-watering acidity. The flavors seem a mixture of ripe black cherries with a very slight hint of black licorice and possibly vanilla in the background. The hint of flavors truly are just accents and subtle.
Food & Wine: Serve with Italian hard cheeses, cured meats, ham and sausage, a Tuscan style antipasto, pasta dishes with a tomato based sauce, meat dishes (beef, veal, lamb as the base ingredient)
Approximate Retail Price: US$18.00
- - Review by Kenn Pogash ("the guy wearing the bow tie")
Producer's Comments about Kenn's Tasting Notes:
Many thanks
My best regards
Lorenzo Scavino AZIENDA AGRICOLA AZELIA
Food & Wine: Serve with Italian hard cheeses, cured meats, ham and sausage, a Tuscan style antipasto, pasta dishes with a tomato based sauce, meat dishes (beef, veal, lamb as the base ingredient)
Approximate Retail Price: US$18.00
- - Review by Kenn Pogash ("the guy wearing the bow tie")
Producer's Comments about Kenn's Tasting Notes:
Dear Mr. Pogash,
many thanks for your kind email and thank you for your interest in our wines.
This is really appreciated.
Your notes are accurate and they perfectly reflect the style of our Nebbiolo Langhe.
We decided to age it exclusively in steel so to preserve the original perfumes of the variety. In this way it is very aromatic and varietal. We really wanted a crisp and bright Nebbiolo, good to be drunk young but also after 8-10 years. Furthermore all the grapes used to produced this Nebbiolo Langhe come from the Barolo area: they could be used to produce a Barolo but we produce a special Nebbiolo.
You can check our website www.azelia.it if you would like to have more information also on the other wines. Or just email me and I would be pleased to clarify your thoughts.
many thanks for your kind email and thank you for your interest in our wines.
This is really appreciated.
Your notes are accurate and they perfectly reflect the style of our Nebbiolo Langhe.
We decided to age it exclusively in steel so to preserve the original perfumes of the variety. In this way it is very aromatic and varietal. We really wanted a crisp and bright Nebbiolo, good to be drunk young but also after 8-10 years. Furthermore all the grapes used to produced this Nebbiolo Langhe come from the Barolo area: they could be used to produce a Barolo but we produce a special Nebbiolo.
You can check our website www.azelia.it if you would like to have more information also on the other wines. Or just email me and I would be pleased to clarify your thoughts.
Many thanks
My best regards
Lorenzo Scavino AZIENDA AGRICOLA AZELIA
Santa Rita Medalla Real Sauvignon Blanc 2009
The color is bright golden wheat. On the nose there are herbaceous (fresh green herbs) aromas along with hints of fragrant (not identifiable) tree blossoms. On the palate the wine is dry with a medium body that has a creamy quality along with mouth-watering acidity. The citrus flavors (tangerine and pink grapefruit) are of medium intensity. The are no sharp edges to this wine. The finish is clean and short with the citrus the predominant flavor with a slight hint of the tree blossom. Serve chilled at 45F to 50F.
Food & Wine: Goat Cheese. Almost all the dishes should include fresh herbs to complement the freshness of the Sauvignon Blanc. Soups, Eggplant, Salads (Ceasar, Seafood or Pasta), Seafood, Fish, and White meat dishes (Chicken, Veal, or Pork).
Approximate Retail Price: US$17.00
-- Review by Kenn Pogash ("the guy wearing the bow tie")
Food & Wine: Goat Cheese. Almost all the dishes should include fresh herbs to complement the freshness of the Sauvignon Blanc. Soups, Eggplant, Salads (Ceasar, Seafood or Pasta), Seafood, Fish, and White meat dishes (Chicken, Veal, or Pork).
Approximate Retail Price: US$17.00
-- Review by Kenn Pogash ("the guy wearing the bow tie")
Les Trois Couronnes Côtes du Rhône AOC 2009
This greets you with a deep cherry color and artomas of black licorice with a hint of cinnamon spice. There is a fleeting note of green herb (possibly sage or rosemary) On the palate the wine is dry with medium fine grained tannins, mouth-watering acidity with light intensity flavors of black grapes with a slight hint of black licorice. The finish is clean with a medium length that focuses on the black grape flavor. This is an approachable wine with not hard edges. Serve slightly chilled between 55F to 60F.
Food & Wine: Soft cheeses with surface mould, like Brie or Camembert , or Goat Cheese. Full-flavored grilled meats (Lamb, Pork and Veal). Fish dishes (Salmon or Tuna). Even Pizza and Pasta dishes.
Approximate Retail Price: US$10.00
- - Review by Kenn Pogash ("the guy wearing the bow tie")
Producer's Comments About Kenn's Tasting Notes
Hello Kenn,
Thank you for taking the time to review the 3 Couronnes Cotes du Rhone.
The winemaker in France overall agrees with your comments. He says the wine is typical of the 2009 Rhone vintage & is very rich & spicy. He says the ideal temperature is 16-18°C and that it is not necessary to use a decanter.
I hope this helps!
Regards,
Caroline Moreau
cmoreau@sur-ent.com
Food & Wine: Soft cheeses with surface mould, like Brie or Camembert , or Goat Cheese. Full-flavored grilled meats (Lamb, Pork and Veal). Fish dishes (Salmon or Tuna). Even Pizza and Pasta dishes.
Approximate Retail Price: US$10.00
- - Review by Kenn Pogash ("the guy wearing the bow tie")
Hello Kenn,
Thank you for taking the time to review the 3 Couronnes Cotes du Rhone.
The winemaker in France overall agrees with your comments. He says the wine is typical of the 2009 Rhone vintage & is very rich & spicy. He says the ideal temperature is 16-18°C and that it is not necessary to use a decanter.
I hope this helps!
Regards,
Caroline Moreau
cmoreau@sur-ent.com
Brazin Old Vines Zinfandel 2008
The color is a a dark cherry color. On the nose there is pronounced rhubarb, sour cherry with a hint of clove. There also is a brambly texture to the aromas. On the palate the wine is dry to off-dry offering a slight perception of sweetness. The tannins are at an soft approachable level - a little less than a medium level. The acidity also is at a medium level giving a slightly mouth-watering response in the mouth. The flavors are similar to the nose – brambly, sour cherry and rhubard along with elusive burnt cinnamon/burnt sugar/carmelized sugar. The finish is clean with the medium length dominated by the “sweet” sour cherry lingering in the mouth. Serve at 55F to 60F or with a very slight chill.
Wine & Food: Good for a Thanksgiving dinner in the United States. Ideal with heavy, robust dishes such as roast lamb, meat stews, hearty pastas, or barbequed dishes. Cheeses such as Parmesan, Aged Cheddar, Aged Gouda.
Approximate Retail Price: US$20.00
-- Review by Kenn Pogash ("the guy wearing the bow tie")
Producer's Comments about Kenn's Tasting Notes:
Hi Kenn,
I think I like your tasting notes better than ours! Even those who don’t normally like such a “big” wine..., enjoy it because of the sweet finish.
Marie Mathews
DFV Wines
Wine & Food: Good for a Thanksgiving dinner in the United States. Ideal with heavy, robust dishes such as roast lamb, meat stews, hearty pastas, or barbequed dishes. Cheeses such as Parmesan, Aged Cheddar, Aged Gouda.
Approximate Retail Price: US$20.00
-- Review by Kenn Pogash ("the guy wearing the bow tie")
Hi Kenn,
I think I like your tasting notes better than ours! Even those who don’t normally like such a “big” wine..., enjoy it because of the sweet finish.
Marie Mathews
DFV Wines
Chateau des Tours Brouilly AOC 2010
The color is a bright garnet. The aromas are medium intensity of black current with a slight hint of black licorice. On the palate the wine is dry with medium/medium plus tannins with a light intensity of indistinct/elusive flavors with a slight hint of pepper in the background. The acidity is high enough to be mouth-watering. The finish is clean with very indistinct intensity of lingering fruit. It is the mouth-watering acidity that remains. Serve slightly chilled between 55F to 60F.
Food & Wine: Cheeses such as Camembert or Brie. Grilled meats with mushrooms. Pasta dishes with sausage. Barbeque a hamburger or with cured meats.
Approximate Retail Price: US$17.00
-- Review by Kenn Pogash ("the guy wearing the bow tie ")
L'Independance Bordeaux 2009
Deep cherry color. On the nose there is a slight toastiness with hints of cinnamon spice and dry cocoa mix. This medium/full bodied wine has fine-grained medium tannins, mouth-watering acidity and flavors similar to the nose. There is a long lingering finish with hints of the cocoa. Serve at 55F to 60F.
Food & Wine: Cheeses such as Sharp or Extra-Sharp Cheddar, Parmigiano-Reggiano or Pecorino-Roman. Generally a medium weighted dish. Grilled or Roasted Chicken, Duck. Grilled or Roasted Lamb, Pork or Beef also pair well.
Approximate Retail Price: US$17.00
- - Review by Kenn Pogash ("the guy wearing the bow tie")
Producer's Comments About Kenn's Tasting Notes:
Dear Mr Pogash,
Food & Wine: Cheeses such as Sharp or Extra-Sharp Cheddar, Parmigiano-Reggiano or Pecorino-Roman. Generally a medium weighted dish. Grilled or Roasted Chicken, Duck. Grilled or Roasted Lamb, Pork or Beef also pair well.
Approximate Retail Price: US$17.00
- - Review by Kenn Pogash ("the guy wearing the bow tie")
Producer's Comments About Kenn's Tasting Notes:
Dear Mr Pogash,
Your comments are perfect !
Yours truly,
Fabien VINCENT
SCEA VIGNOBLES VINCENT
Co-Propriétaire - Estate owner
Fabien VINCENT
SCEA VIGNOBLES VINCENT
Co-Propriétaire - Estate owner
Domaine Sautereau Rose 2010
In the glass you are greeted by a light, bright salmon color. The aromas are of medium intensity, primarily red fruit (raspberry/strawberry) with hints of floral notes. On the palate the wine is light bodied with crisp mouth-watering acidity. The flavor offers you a light intensity of tart (possibly unripe) strawberry. The finish is clean, short and refreshing. Serve Chilled between 45F to 50F.
Approximate Retail Price: US$18.00
-- Review by Kenn Pogash ("the guy wearing the bow tie")
Approximate Retail Price: US$18.00
-- Review by Kenn Pogash ("the guy wearing the bow tie")
Chateau de Pitray 2009 Premier Vin
This is a wondeful wine displaying a deep garnet color in the glass. On the nose there is a complexity of aromas reminiscent of black fruits (black cherry, blueberry, blackberry) along with accents of cedar wood. On the palate the flavors are similar to the nose. The medium+ tannin provides the structure and the mouthwatering acidity gives the wine a refreshing quality. The finish is clean with lingering elusive black fruit and cedar notes. There is a lot of value in this bottle. Serve at 55F or 60F.
Food & Wine: Cheeses such as Sharp or Extra-Sharp Cheddar, Parmigiano-Reggiano or Pecorino-Roman. Generally a medium weighted dish. Grilled or Roasted Chicken, Duck. Grilled or Roasted Lamb, Pork or Beef also pair well.
Approximate Retail Price: US$15.00
- - Review by Kenn Pogash ("the guy wearing the bow tie ")
Producer's Comments about Kenn's Tasting Notes:
Bonjour Kenn,
Food & Wine: Cheeses such as Sharp or Extra-Sharp Cheddar, Parmigiano-Reggiano or Pecorino-Roman. Generally a medium weighted dish. Grilled or Roasted Chicken, Duck. Grilled or Roasted Lamb, Pork or Beef also pair well.
Approximate Retail Price: US$15.00
- - Review by Kenn Pogash ("the guy wearing the bow tie ")
Producer's Comments about Kenn's Tasting Notes:
Bonjour Kenn,
Thanks for your nice comment on the wine. It is a good description.
For your information, the wine has been noted 87-89 by RP.
Very best regards
Jean de Boigne
Chateau de Pitray
www.chateau-pitray.com
For your information, the wine has been noted 87-89 by RP.
Very best regards
Jean de Boigne
Chateau de Pitray
www.chateau-pitray.com
Friday, May 18, 2012
Pellegrini Family Vineyards Cloverdale Ranch Merlot 2006 (Alexander Valley, Sonoma)
Appearance: Looking from the top the wine is bright with a deep cherry color that is almost opaque. There could be some bluish highlights. Looking from the side there are broad, slow moving legs/tears that allow me to guess the wine has a 13.5%ABV or higher. At an angle the wine displays a deep cherry red core with a slight transparency moving to a dark pink rim.
Nose: There is a medium intensity of ripe black fruit with elusive and fleeting hints of leather, black cherry, vanilla and mint. All of these seem to move in and out of focus. Going back to the wine a 3rd time I seem to pick up a floral scent. (Not sure if I am imagining all these aromas but it sure keeps my interest).
Palate: The wine is dry with a medium body, medium acidity, with medium(+) fine grained tannins. The flavors are a fleeting sweet ripe spiced black cherry or blackberry fruit with hints of vanilla and dry hot cocoa mix. There is no indication of alcohol burn. (14.1%ABV).
Finish/Length: Clean with a medium(++) length of lingering ripe cherry and a hint of cedar. The wine continues to keep my interest because I keep thing I am missing another flavor.
Conclusion: This is an excellent quality example of an Alexander Valley, Sonoma Merlot. It is balanced in all the aspects. It is interesting that the wine met my expectations in all spheres because I thought it was going to be an absolute fruit bomb, which it is not. At a retail price of about US$24.00 it is an wonderful value. This wine drink now or over the next 6 to 12 months but this drinkability assessment, as with the maturing of all wines, depends upon many variables including storage.
Producer Notes: I received the following response to the winemaker requesting comments about my tasting notes above. Hi Kenn,Your tasting notes are right on. 2006 was a pretty cool year in ALV. The CLoverdale Rach is actually at the norther tip of the valley so it is quite warm up there. I think the 06 Merlot and Cab benefitted from a slightly cooler growing season that year. I pick up a lot more spice and menthol characters than in previous, warmer years which lend themselves to a much more complex wine. Hope your group likes the wine! I certainly enjoyed making it. Daniel Fitzgerald, Pellegrini Family Vineyards
Nose: There is a medium intensity of ripe black fruit with elusive and fleeting hints of leather, black cherry, vanilla and mint. All of these seem to move in and out of focus. Going back to the wine a 3rd time I seem to pick up a floral scent. (Not sure if I am imagining all these aromas but it sure keeps my interest).
Palate: The wine is dry with a medium body, medium acidity, with medium(+) fine grained tannins. The flavors are a fleeting sweet ripe spiced black cherry or blackberry fruit with hints of vanilla and dry hot cocoa mix. There is no indication of alcohol burn. (14.1%ABV).
Finish/Length: Clean with a medium(++) length of lingering ripe cherry and a hint of cedar. The wine continues to keep my interest because I keep thing I am missing another flavor.
Conclusion: This is an excellent quality example of an Alexander Valley, Sonoma Merlot. It is balanced in all the aspects. It is interesting that the wine met my expectations in all spheres because I thought it was going to be an absolute fruit bomb, which it is not. At a retail price of about US$24.00 it is an wonderful value. This wine drink now or over the next 6 to 12 months but this drinkability assessment, as with the maturing of all wines, depends upon many variables including storage.
Producer Notes: I received the following response to the winemaker requesting comments about my tasting notes above. Hi Kenn,Your tasting notes are right on. 2006 was a pretty cool year in ALV. The CLoverdale Rach is actually at the norther tip of the valley so it is quite warm up there. I think the 06 Merlot and Cab benefitted from a slightly cooler growing season that year. I pick up a lot more spice and menthol characters than in previous, warmer years which lend themselves to a much more complex wine. Hope your group likes the wine! I certainly enjoyed making it. Daniel Fitzgerald, Pellegrini Family Vineyards
Wente "Morning Fog" Chardonnay 2009
Appearance: Bright, pale yellow color. The tears/legs are slow moving, thin and wide apart leading me to guess the wine has a 13% or more ABV and the body would be at least medium(+).
Nose: At rest the wine has a light intensity (hints) of tangerine, ripe peach and ripe pineapple. After swirling, there is the additional hint of melon (maybe honeydew).
Palate: Upon initial entry there is a slight sweetness followed by a creamy texture. The slight sweetness may come from the ripe fruit at harvest. The wine is dry with a medium(++) to full-body offering mouth-watering acidity and fruit flavors similar to the nose that are of medium(++) intensity. There also is a little spiciness (cinnamon?? not a hot spice) that is part of the sweet attack that may be the result of the level of barrel charring for aging. There is no indication of alcohol burn on the back palate (13.5%ABV).
Finish/Length: The wine has a clean finish with a medium(++) to long length of ripe peach and pear along with an elusive melon flavor. The result is a lingering fruit cocktail along with the sweetness (of the ripe fruit??) and refreshing acidity. The wine continues to hold my interest.
Conclusion: This is a good(+) to excellent quality wine coming from the warm area of Livermore Valley, east of San Francisco. Its balance of creamy texture, mouth-watering acidity and and ripe fruit on the palate seems to make this an excellent value at the retail price of about US$13.00. This wine drink now or over the next 6 to 12 months but this drinkability assessment, as with the maturing of all wines, depends upon many variables including storage.
Producer Notes: 50% of the wine was barrel fermented in French, American and Eastern European oak, while the balance was fermented in stainless steel tanks to preserve the natural fruit flavors inherent in our Livermore Valley Chardonnay. The barrel fermented portion was aged "sur lie" for 7 months. Batonnage, the art of stirring the barrels, was performed monthly. The stainless steel portion was aged on lees for 7 months. Enjoy aromas and flavors of green apple and tropical fruits, balanced by subtle oak, cinnamon and vanilla from the barrel aging. With a month-filling body and balanced acidity, this wine delivers a medium-long finish.
Nose: At rest the wine has a light intensity (hints) of tangerine, ripe peach and ripe pineapple. After swirling, there is the additional hint of melon (maybe honeydew).
Palate: Upon initial entry there is a slight sweetness followed by a creamy texture. The slight sweetness may come from the ripe fruit at harvest. The wine is dry with a medium(++) to full-body offering mouth-watering acidity and fruit flavors similar to the nose that are of medium(++) intensity. There also is a little spiciness (cinnamon?? not a hot spice) that is part of the sweet attack that may be the result of the level of barrel charring for aging. There is no indication of alcohol burn on the back palate (13.5%ABV).
Finish/Length: The wine has a clean finish with a medium(++) to long length of ripe peach and pear along with an elusive melon flavor. The result is a lingering fruit cocktail along with the sweetness (of the ripe fruit??) and refreshing acidity. The wine continues to hold my interest.
Conclusion: This is a good(+) to excellent quality wine coming from the warm area of Livermore Valley, east of San Francisco. Its balance of creamy texture, mouth-watering acidity and and ripe fruit on the palate seems to make this an excellent value at the retail price of about US$13.00. This wine drink now or over the next 6 to 12 months but this drinkability assessment, as with the maturing of all wines, depends upon many variables including storage.
Producer Notes: 50% of the wine was barrel fermented in French, American and Eastern European oak, while the balance was fermented in stainless steel tanks to preserve the natural fruit flavors inherent in our Livermore Valley Chardonnay. The barrel fermented portion was aged "sur lie" for 7 months. Batonnage, the art of stirring the barrels, was performed monthly. The stainless steel portion was aged on lees for 7 months. Enjoy aromas and flavors of green apple and tropical fruits, balanced by subtle oak, cinnamon and vanilla from the barrel aging. With a month-filling body and balanced acidity, this wine delivers a medium-long finish.
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