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")
Subscribe to:
Posts (Atom)
Frugalpac reports surge in demand for paper bottle I love to hike in the mountains or forests, walk in the woods, and relax in nature. Somet...
