Wine Club Newsletter - January 2018
High Time People Stop Saying These Things About Wine
From The Wine Folly
I thought this was a fun and informative piece I recently saw on WineFolly.com. I hope you enjoy it! GP
Sooner or later in your wine journey, you’re going to come across, shall we say, certain people: certain people who say certain things. They may be going for refined, but we both know they’re coming off as something else. Let them say their piece, pity them quietly, and be content in taking the high road
1. “I only drink…” / “I don’t drink…”
There’s no way this sentence ever ends well. The world of wine is so big! There are over 1,400 identified grape varieties and thousands of unique wine regions. Why anyone would limit themselves to just a tiny fraction of it, simply doesn’t make sense. Maybe it’s no big thing, though. They could be in a wine phase and not even know it
2. “Sweet wines? What are you, five?”
We’re adults. And, adults can enjoy wines like Port, Sauternes and Takaji Aszu —sweet wines that rank among the most complex and revered wines on this planet! Yes, the wines that get most people into the world of wine in the first place tend to be sweet, so we see where that “beginners only” mentality comes from. Funny how that changes the further you get in your wine journey…
3. “Ew, screw cap wines. Pass.”
The wines of Australia and New Zealand are almost exclusively stoppered with screw caps. Take it from us, they are producing some effing dynamite stuff. Plus, screw caps have shown to age wines just fine (in fact, you don’t even have to store the bottle on it’s side). Why would someone let a flimsy, unfounded closure preference prevent them from tasting great wines? Tsk tsk.
4. “Pssh. White wines aren’t meant for aging.”
Sure, most white wines aren’t meant for long storage (but neither are most red wines for that matter!). However, when you get to top-tier Champagne, White Bordeaux, White Burgundy, White Rioja, Ialian Soave, and German Rieslings, you’ll discover they develop some surprisingly rich and luscious flavors with a little bit of age
5. “I’m not drinking any #$&@ing Merlot!”
OK. Even now, this is still a very funny scene and quote. But what isn’t funny is dismissing some of the world’s greatest and most acclaimed wines for no good reason! Also, if this is said in reference to Sideways, the ironic inside secret was that Miles lusted after a bottle of 1961 Chateau Cheval Blanc, which is a Merlot blend from St. Emilion. See? Even Miles loves Merlot!
(Also, if you’re still saying this, you should definitely watch some newer movies about wine. Some of them have been pretty great. Just sayin’.)
6. “How do you know it tastes like _______?”
“Have you ever eaten a baseball glove? Doubt it.”
A signature note of aged Tempranillo, and one that’s echoed by wine experts worldwide, is leather. Do these wine experts sit around gnawing on baseball gloves and the sides of couches? We doubt it. (But you never know.)
We often encourage people to taste not only wine, but any number of things, be it vegetables, animals and minerals, to expand their palate. But there’s no denying it: smell has a gigantic impact on taste. For the things we haven’t yet tasted, we’ll naturally try to relate them the best we can. That relation typically comes in the form of smell.
7. “This wine tastes like morning mist, rolling down the hillsides, transforming into dewdrops on the grass…”
Not a half-bad tasting note, but let’s pump the brakes. We’re talking about wine, not writing the sequel to The Leaves of Grass! Now, there’s no wrong answer when it comes to taste and it’s important to remember feelings and sensations when drinking. But, it’s also equally important to put wine experiences into something that can be quantified—real tastes, real flavors. Wine is still a product and each has a specific flavor that can be (more or less) defined.
8. “You never, ever pair red wine with fish.”
We believe we speak for Pinot Noir, Gamay and Beaujolais when we say, “Excuse moi?”
Italian Walk Around Wine Tasting
Italy offers wine in every category and price point imaginable. Join us as we taste through a broad spectrum of wines across many styles and regions.
Saturday, January 20th, 2017, 3:30pm-5:30pm
$35 per person. $30 Club Members!
Call (858) 450-9557 to purchase tickets, Call now and make your reservation as space is limited.
Tuscany Wine Dinner with Stefano Butto
Following the walk-around tasting, enjoy a true taste of Tuscany with our Chef, Gustavo Perez and Italian Sommelier, Stefano Butto as they work together to create the perfect wine paired dinner menu!
Menu & Pricing Coming Soon! Call (858) 450-9557 to reserve your spot!
2014 Arendskloof Chardonnay
Growing Region: South Africa
Varietal Composition: 100% Chardonnay
Fermentation: French Oak Barrels
Alcohol Content: 14.5%
Suggested Retail: $22.00
WineSellar Club Price: $17.99
Appearance:
Back label says 2014, but the Vintage is 2013. South African names can sometimes be a bit daunting, but when you get the hang, saying (errand-skloof) is kind of fun. Color is bright corn, showing NO signs of aging, and is overall quite pretty.
Nose:
The fruity nose is delicate at first, with some tree fruit of apple and pear laced by vanilla and wood notes. Touch of citrus of ripe orange, kiwi levels out the fruit nicely. Also got some hints of browned butter and brioche.
Texture:
Smooth mouthfeel, with a medium to medium light weight to it. A bit of youthful acid is still present, again, no signs of age. Some creamy feel texture is with you from start to finish, which is lasting and very pleasant.
Flavors:
The toasty wood notes are subtle but present. Ripe pear, a little peach, citrus of orange, kumquat, and kiwi. Other notes include apple, brown butter, Casaba melon, crepe brûlée, toasted marshmallow, dry vermouth, vanilla, and key lime pie.
Serving Suggestions:
A superb aperitif wine, as it fills the Chardonnay niche but does not overpower with ripe fruit or heavy-handed oak. The wine lots of life in the bottle, and it will be interest to see how it does with another year or two in the bottle.
2013 Tilaria Toscana Rosso
Growing Region: Tuscany, Italy
Varietal Composition: 35% Cabernet Sauvignon, 25% Syrah, 20% Sangiovese, 10% Cabernet Franc, 0% Pugnitello
Fermentation: Stainless Steel
Alcohol Content: 13%
Suggested Retail: $24.00
WineSellar Club Price: $21.59
Appearance:
Big heavy bottle with a long neck makes a statement on packaging and image of the wine. Interesting artistic design on the label, though somewhat understated. Love the detail on the cork, down to the numbered bottle. The wine is garnet, with a touch of cinnamon pervading on the edges.
Nose:
Lilac, spices, vanilla, coffee, roasted nuts, a touch of smoke and dark berries. Wood notes remind me of fresh particle board. Black pepper, black tea, black cherry, with notes of rose petal and juniper. Just lovely and evolving.
Texture:
It has a silky texture with just a pinch of acid to balance with food. Smooth and sophisticated, it’s very agreeable, harmonious. The long finish makes you want to drink more and more of it. Fabulous!
Flavors:
As the texture is even and smooth, so are the flavor components. Somehow the wine reminds me of autumn, with its wood notes, the sense of dust, herbs, earth, and fallen leaves. But freshness abounds with dark cherry fruit, raspberry, blueberry, chocolates, and root beer.
Serving Suggestions:
Even though there are some new world varietals in the wine, it still feels very Italian. So for me, it begs for classic Italian dishes, such as pasta, raviolis, veal scallopini, and even beefsteaks. Here is the chance to have a Super Tuscan at a great price!
2012 Toby Lane Merlot
Growing Region: Alexander Valley, California
Varietal Composition: 90% Merlot, 10% Cabernet Sauvignon
Alcohol Content: 14%
Suggested Retail: $38.00
WineSellar Club Price: $29.69
Appearance:
Straightforward looking label and package, I might criticize it looks not quite personable enough, more suited to a grocery store aisle. Nice touch with a story on the back label. The wine is cherry skin red, going to nearly clear at the rim.
Nose:
A lovely kind of fruit bomb like aromatics, but definitely not overboard. Lovely cherry, vanilla, oak, spice, black pepper, rhubarb, roasted nuts, cashew, smoky wood, almost rum or bourbon like, nutmeg, and Finally, cinnamon.
Texture:
Voluptuous, engaging, luscious mouth feel with some slightly edgy tannic acid of youth. Just waiting for another year to two for resolution, but lovely now. Mouth enveloping, notes of balsamic richness.
Flavors:
Seemingly very spicy, notes of cherry, cherry skin, lead pencil and wood nuts . . . like chestnut. The balsamic comes through on the palate, and I also got a little touch of cough syrup, in a good way. Anyone get a hint of green Chile pepper?
Serving Suggestions:
As we noted on the texture, there is a little acid that will make this wonderful with food, yet allow it to further age and gain more complexity. I’d enjoy it with roasted duck in cherry sauce, or even with green peppercorns.
2012 Crosby Roamann Merlot
Growing Region: Oak Knoll District Napa Valley
Varietal Composition: 100% Merlot
Fermentation: French and American oak barrels, 50% new
Alcohol Content: 15.3%
Suggested Retail: $50.00
WineSellar Club Price: $43.20
Appearance:
Classy appearance simple and distinguished style. Parchment paper for the label gives it added texture and appeal. Easy to read font brings distinctive vibe. The heavy bottle and deep punt adds “weight” to the wines perceived quality. The wine has a dark brooding blackish red huge, dark in the middle, and slightly losing in color depth out to the rim of the glass. Medium viscosity, slow dripping tears.
Nose:
Merlot fruit here brings black plum red berry aromas and elegance. Soft tobacco and cedar undertones pop out on the finishing aromas. The bouquet evolves significantly after 20 minute mark of being open. Blueberry, black plum, cedar, slight herbal undertones and chocolate cherry permeate.
Texture:
Smooth entry, as would be expected which allows the ripe fruit to shine up front. Those herbal undertones are noticed through the evolution and balancing, and ever so slight acids finish the wines lengthy and nicely integrated conclusion.
Flavors:
We could go back to the nose for many descriptors: Black plum, cherry, dark chocolate. The finish validates the quality of the region, vintage and ability of the winemaker to vinify this Merlot. This is more than your average Merlot by taking the variety and folding in added layers of plump dark fruit, savory undertones and balancing acidy.
Serving Suggestions:
I am certain the wine will keep for a decade and deserves a 91 point rating. Go with fillet or grilled meats, even grilled vegetables because it can. Two new appetizers in The Casual Side Bar, Mushroom Toast with the sherry cream sauce and the bison sliders both worked delightfully here.
2013 Longfellow Cabernet Sauvignon
Growing Region: Napa Valley, California
Varietal Composition: 90% Merlot, 10% Cabernet Sauvignon
Fermentation: 22 months in 70% French & 30% American Oak (60% New)
Alcohol Content: 14.5%
Suggested Retail: $60.00
WineSellar Club Price: $53.99
Appearance:
I really appreciate the packaging. Artistic design, very readable, distinctive, and the heavy bottle. The wine is black/red in color, dark in the middle, and barely losing in color depth out to the rim of the glass. Very viscous, slow dripping tears.
Nose:
Solid fruit with power and elegance. The nose just keeps coming, and evolves significantly after 20 minute mark of being open. Blueberry, black cherry, vanilla, Wood, bark of tree, juniper, chocolate, white pepper, charcoal, peanuts, pine nut, chestnut, all roasted.
Texture:
Smooth yet powerful entry, allowing the ripe fruit to shine up front. Backed by some totally agreeable acid, which are firm in nature, but well melded. The finish is an illustration of both excellent ripe fruit, balanced by wonderfully superb acid.
Flavors:
We could go back to the nose for many descriptors: blueberry, vanilla, cherry, old chocolate, roasted nuts. I would like to add cookie dough, biscuits, and grilled bread. It’s like a rich, deep, purple grape juice turned into a serious adult beverage. What a great drink!
Serving Suggestions:
I am certain the wine will keep for decades, and deserves a 94-point rating. That’s what I am giving it. I want to have this in my cellar for the next two decades, at least. Go with New York steak, grilled meats, or with the Elk we are featuring in The Brasserie this month.
2016 Shokrian Vineyard, GSM, Estate
Growing Region: Central Coast, Santa Barbara County, Ca.
Varietal Composition: 40% Grenache, 40% Syrah, 20% Mourvedre
Fermentation: French Oak & Stainless Steel Tanks
Alcohol Content: 13.5%
Suggested Retail: $32.00
WineSellar Club Price: $26.99
Broad Strokes:
From the Winery: Shokrian Vineyard – Our mission is to farm the best wine grapes in a natural, eco-friendly environment by enhancing the natural balance between the fruit and the vines for handcrafted, boutique wineries as well as our own estate made wines.
Shokrian Vineyard uses sustainable as well as organic and biodynamic farming practices. All our fruit is hand-picked in cool climates where our estate winemakers let the grapes express themselves into wines without the aid of additives, adjustments or enhancements. All of our wines are made with native yeasts and fermented to the sounds of Colman Hawkins, Miles Davis, John Coltrane, and other Jazz giants, then quietly aged in French oak and stainless steel tanks.
Appearance:
Overall a very pretty package, the purple label to reflect the color of the wine (skin of red apple, cherry). It’s hard to read “Shokrian” on the label, which you think they would want it to stand out more for branding purposes. Viscous wines drips slowly down the bowl.
Nose:
The nose is muted, turning delicate after 30+ minutes in the glass. Intriguing notes of anise, cherry, black tea, earth and dark wood. Later, earth, dark wood, cocoa, wet soil and tar.
Texture:
The wine is medium in body and fruit density. The fruit is bracketed by a fine thread of balancing acid, reminding me very much of a California version of a Cotes-du-Rhone from France. The finish is even, smooth, and this wine greatly enhances food.
Flavors:
Cherry, licorice, anise, nutmeg and essence of warm, rich dark wood are really cool. Notes of sarsaparilla (root beer), tar, wet earth, truffle, mushrooms, white pepper, wild honey and wax. Maybe the wax is a by-product of the vinyl recordings of jazz Shokrian uses in their cellars to serenade the wines.
Serving Suggestions:
I think this would be great with a grilled steak. I had mine with liver mousse pate’, which was quite excellent!!!
Parker’s Cauliflower Purée
Here’s another Cauliflower recipe that we use at home. It’s very simple to make, and quite versatile. We use it as a side dish or a “bed” for fish, chicken, or other proteins. We usually make extra and keep in the refrigerator for up to a week.
Serves four.
Ingredients:
- 1 Head of Cauliflower
- 1 Teaspoon Fresh Basil, chopped medium
- 1 Teaspoon Fresh Parsley, chopped medium
- 1 Tablespoon Olive Oil
- 1 Small to Medium Bulb of Garlic
- Juice of One Half Lemon (if lemon has low yield, use juice of whole lemon)
- 1 Level Teaspoon of Pepper
- 1 Level Teaspoon of Salt
Method:
- In a medium stockpot, steam cauliflower until cooked through.
- Let cool
- Set aside, and save the cooking water
- In a food processor, add cauliflower, lemon, garlic, and blend lightly
- Add olive oil and water from the steamed cauliflower until texture is firm, but light
- (Texture and looks should resemble light mashed potatoes)
- Add salt and pepper to your taste
- Remove from food processor and top with basil and parsley