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.

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

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

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

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...

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

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, 

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.

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:

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
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")

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

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

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,
 

Your comments are perfect !
 

Yours truly,
 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")

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,

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

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

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.