Wine Club Newsletter - June 2018
The Six S’s of Wine
On National Teacher’s Appreciation Day last month, I offered a free wine class to any teacher who wished to learn about the basics of wine appreciation. This reminder of the 6 S’s of tasting wine was well received by my students (teachers). I even got a smiley face and an “A” from one of them.
-Gary Parker
- See
What does the bottle tell us? Is it from France, Germany, California, or someplace else? What is the varietal? This information can tell us generally what to expect. Pour the wine and check the color. Is it light, dark, brilliant or dull? Are the edges browning or vibrant? Does the wine cling to the glass after swirling?
- Swirl
The first tip to enjoying a wine is ensuring that it’s properly aerated, and swirling it is one way to achieve some aeration if the bottle has just been opened. Swirling is the reason that the wine glasses at a nice wine bar or winery seem gigantic compared to the individual serving of wine–because the shape and size of the glass allows you to swirl without spilling, and for the wine to have the largest air surface.
- Sniff
As you know, our senses of taste and smell are very directly tied. So when you take a good long sniff of something, it will affect how you taste that something in the same moment. This, normally, is a good thing! So, after you get some air into it, stick your nose well into that wine glass (as in, you should be dangerously close to dipping the tip of your nose into the juice!) and take a good long sniff. For some fun smell-testing, put only one nostril in for a sniff, and then the other–does it smell different in each nostril? Different than when we smell with your whole nose? Sometimes you can pick up different smells that way.
- Slurp
Get some air in there! Another part of the aerating process is taking in air as you sip the wine into your mouth. So, as you take in some wine, make it sound like a straw trying to slurp up the last few drops out of a glass–get some air in there! This will continue to make the flavor of the wine more pronounced.
- Swallow
The obvious final step (unless, of course, you’re preserving your alcohol-intake, at which point you take the “Spit” route here) is swallow! This is hard to describe, but as you swallow, do so slowly letting the wine drift over the back of your tongue as it goes down for one last final swoop over the taste buds. So, whether you’re sipping on that first taste from a bottle at home, or at your local wine shop’s weekend tasting event, now you know how to make the most of your tasting and to most accurately discover whether you love something or not.
- Savor
After you swallow the wine, think about what you have experienced. This is a significant part of the joy, fun, and intellectual process a fine wine will give you. Was the wine true to it’s type? Was it pleasant? Does it need to age to soften the acids? How long would you cellar it? What foods would you pair with it?
The Sparkling Champagne Club
We have exciting news! We have a new addition!
The Sparkling Champagne Club is a newly launched bi-monthly club offering anywhere between 1-3 bottles every other month (6 shipments a year). The number of bottles will vary depending on what we are able to procure and how rare they are! It will be $100* every other month (on average). On occasion there may even be a rare vintage find or a Tête de Cuvee!
Our goal for our members is to experience everything from unique, small, family owned grower-producers to historically regaled larger producers from Champagne and beyond.
Through this bi-monthly journey into the world of Champagne and sparkling wine, club members will not only experience sparkling from the world renowned classic regions, but also lesser known hidden jewels. And of course, to realize that bubbly pairs with everything!
"Too much of anything is bad, but too much Champagne is just right” - F. Scott Fitzgerald
Call or e-mail to join in this exciting new WineSellar Wine Club! 858.450.9557 winesellar@winesellar.com
2010 Riesling Kabinett, Feinherb, Villa Huesgen
Growing Region: Mosel Valley, Germany
Varietal Composition: 100% Riesling
Fermentation: Stainless Steel Fermentation
Alcohol Content: 10.5%
Suggested Retail: $22.00
WineSellar Club Price: $13.49
Broad Strokes:
German Rieslings are amongst the best made in the world. Last month we had the 2014 Ironstone Chenin Blanc, a four-year-old white wine that was still tasting fresh. This Riesling is 8 years old, and there’s hardly a whimper of those years evident.
This year I am Co-Chairing a fundraiser for the Fleet Science Center, part of which involves a $250 a plate dinner for 220 people. I am using this wine for our first course, a lamb rack salad. Needless to say, the wine is extremely versatile, and delicious.
Appearance:
It has a screw cap with blue foil, sealing a classic green bottle from the Mosel. Maybe it’s just me, but I like how the bottle that has wine in it is blue, and turns green as it empties. Simple things . . . The label is a bit understated, with an etching of the Domaine front and center.
Nose:
Fruit forward on the nose, with red apple, some peach and apricot, as well as a touch of mineral. It has classic notes of fuel, which I very much love, especially when it is subtle but distinctive.
Texture:
Normally you read about me saying how a wine opens up after airing. This wine starts wide open (upon pouring), and then tightens up as it airs. Go figure. Medium light in weight, long in the palate, finishing tight with a touch of crispness.
Flavors:
To me, the most dominating flavor is the red apple, with the skin. A hint of peach, cotton candy (without the sugar), and as the acid tightens up the wine, you’ll get green Pippin apple sensations.
Serving Suggestions:
So clean, so lovely, so pure. Enjoy with any foods that you may find pleasing. This works very well with soft, mild cheese, composed salads, white fish and shellfish. Don’t forget smoke salmon or Gravlax, if you like. Or the hot tub!
2015 Zinfandel, Maley Brothers
Growing Region: Lodi, California
Varietal Composition: 100% Zinfandel
Fermentation: Barrel Fermentation, No New Oak
Alcohol Content: 14.8%
Suggested Retail: $28.00
WineSellar Club Price: $25.19
Broad Strokes:
The Maley Borthers are part of a noteworthy project, Lodi Native™. It is a collaborative project by six winegrowers of like mind, living and working in the historic Lodi American Viticultural Area. Their mission: To turn the spotlight on the region’s heritage plantings – many of the grape vines dating back to the late 1800’s – through sensible viticulture and minimalist winemaking practices, beginning with native yeast fermentation and use of no new oak. The focus is on Zinfandel, but on the taste of vineyards rather than varietal character or brand.
Appearance:
Handsome, dark packaging in a heavy bottle looks to me to be a cross between Louis Vuitton and Darth Vader. I like it!!! The wine has a mulberry/brick hue, which is evenly disbursed. The wine has lots of glycerin, and the legs inside the bowl are long.
Nose:
Good forward Zinfandel fruit with vanilla oak lacing. Assertive, fun, spicy, bramble, dark wood notes and an outdoor setting of fields and trees. Some black pepper, becoming exotic with black cherry fruit with roasted hazelnuts and cappuccino.
Texture:
The texture is fabulous! I enjoyed the rich entry on the palate, being so rewarded by its balance and seamless feel. It is kind of decadent, really. The finish is long and even.
Flavors:
Some blue fruit flavors at first pass, but soon the red and black fruit flavors soon take over. Not the essence of blackberry, black cherry, cherry, spice, black pepper, and a touch of vanilla. Smooth wood component - good use of wood, leaving a lovely roasted nut impression on the finish. Again, the wine has a decadent feel and is awesome.
Serving Suggestions:
A friendly, easy to drink wine that offers a delightful feel in the mouth. It has a lot of complexity, and it is kind of a wild ride that is totally in control. Lots of fun with BBQ, ribs, steaks, pork shoulder, tri-tip and the like. It will go another 5-8 years if you like to age it, but it is so much fun now . . .
2013 Pinot Noir, Tondré, Tondré Grapefield
Growing Region: Santa Lucia Highlands, California
Varietal Composition: 100% Pinot Noir
Fermentation: Barrel Fermentation
Alcohol Content: 14.2%
Suggested Retail: $45.00
WineSellar Club Price: $40.49
93 Points Wine Enthusiast
92 Points L. A. International Wine Competition
Broad Strokes:
Owned by Tondré Alarid and his son Joe Tondré, the Tondré Grapefield is right in the middle of the Santa Lucia Highlands just South of Garys' Vineyard and adjacent to the Soberanes Vineyard. The Grapefield faces South/Southeast and is at between 300-400 ft. in elevation. It was originally planted in 1997 on 6 acres and now stands at 80 acres of Pinot Noir and 21 acres of Chardonnay. Tondré and Joe have almost a century of farming the Salinas Valley between them.
Appearance:
Classic Pinot Noir bottle, sturdy and heavier than most, with a deep punt. Very readable label, thank you! Nice back label too! The wine is medium dark with color density, ranging from a garnet and brick hue.
Nose:
Lovely aromatics, reminding me very much of a fine French Burgundy. That translates to general absence of vanilla oak flavors, as well as long and intriguing fragrances. I found cinnamon, clove, mulberry, with berry notes, plum, Bing cherry, black cherry, and a subtle earthiness.
Texture:
Classic Pinot Noir, velvety, satin, soft on the palate with elegant tannins. Very harmonious on the palate, with a nice bit of a racy edge for pairing with food. It has a delightful juicy feel on the finish.
Flavors:
Going full-throttle into adjectives: strawberry, black cherry, maple, juniper, clove cinnamon, plum, mulberry, black currant, raspberry, spice, roasted/sliced beef and that touch of dark earth.
Serving Suggestions:
Will go for another 8 years at least. We had this wine at the Fleet Science Center Fundraiser Gala Dinner I Co-Chair, at $250 a plate. Yes, I think it is that good!!!
2013 Rapid Roy, Brian Benson Cellars
Growing Region: Paso Robles, California
Varietal Composition: 62% Primitivo, 29% Syrah, 9% Mourvedre
Fermentation: Barrel Fermentation
Alcohol Content: 15.5%
Suggested Retail: $55.00
WineSellar Club Price: $49.49
91 Points Wine Enthusiast & Cellar Tracker
Broad Strokes:
Brian Benson Cellars is focused on making intense, unique, and extremely high quality custom wines. Being run exclusively by owner/winemaker Brian Benson, Brian Benson Cellars is truly a one man army. Having got into the business hanging out in his grandparents vineyard and later his Fathers winery, Brian started to learn about the winemaking process and business before he was out of elementary school. Starting in 1995, when Brians Father Norm Benson bought 10 acres in Westside Paso Robles, Brain worked part-time on the weekends learning the ins and outs of the business. In 1997, at the ripe age of twelve, Brain made his first wine, a Cabernet Sauvignon.
Appearance:
The wine has a deep garnet and dark red coloring, covered with a grey robe, going clear to the rim. The package, you ask? Awesome!!! Depicting a race driver (Rapid Roy), illuminating the hobby of the owner. The package is SO distinctive.
Nose:
Dark and brooding monster style, kind of a sensory experience. But more than just the experience, the dark, impactful fruit brings layers upon layers of aromas: coffee, deep fruit, smoke laced loveliness.
Texture:
Medium to medium-full in weight and body. Powerful fruit has an openness that is braced by solid acids, both natural and the tannic sort. Feeling youthful with dairy cream, it needs another 5-8 years to realize a more mature harmony. Grainy tannins.
Flavors:
Big-time cherry. The flavors are playing hide and seek with me. At one point, the wine is bold and clearly making a statement, the next moment becoming elusive. Time will iron that conundrum out. That said, along with the cherry, you’ll find dark chocolate, coffee bean, camphor, roasted nuts, toasted/grilled bread.
Serving Suggestions:
Enjoy now, but this will be best after 5-15 years in our cellars. As big and monstrous it may seem, it still has an elegant, nicely wound feel to it.
Black Bean, Corn and Red Pepper Salad
Meet my friend, Nancy Dale. I have known Nancy for decades, and couldn’t be more proud of what she has accomplished in her life. This month, and from time to time, I will be featuring some recipes of hers to go with our monthly wine club selection. I am sure you will find her food delicious and healthy.
If you wish to improve your diet, and overall health, I suggest you give Nancy an email or a call. Read more about her below.
P.S. Nancy loves wine!
Nancy Dale is a clinical nutritionist, co-founder of Diet Typing Systems, Functional Diagnostic Nutritionist, certified fitness trainer, yoga practitioner and Certified Chef. Nancy specializes in permanent lifestyle changes through her programs. “We become what we eat.”
She has developed individual programs based upon Diet Typing along with any health challenges that might be present. This information is used to develop customized plans to include the proper portions and types of food along with exercise and stress reduction so that you can heal your health condition and if needed lose 1-3 pounds per week until you reach your goal.
Once you reach your health goal we create a maintenance program so that you can permanently stay healthy for life.
She has also created over sixty cookbooks for Diet Typing Systems which help you to learn what to eat.
Nancy teaches how to live in the 21st Century healthy. “Eat to live, not live to Eat.” She is available for consultations, lectures, corporate wellness programs and individual programs and can be reached at her two locations in Santa Ynez Valley and Santa Maria.
For more information about her programs or to contact her: nancy.dale@gmail.com or phone her at 805-688-3561.
Black Bean, Corn and Red Pepper Salad
(Calories: 170, 12 g protein, 5 g fat, 19 g carbohydrates)
Wine Pairing, 2010 Riesling Kabinett, Villa Huesgen, Mosel, Germany
Serves 4-6
Method:
- Defrost the corn and place in a bowl.
- Drain the black beans and add to the bowl.
- Dice the red pepper and onion and add to the bowl.
- Chop the cilantro using the leaves only.
- In a small bowl whisk together olive oil, lime juice and salt and pepper.
- Pour olive oil mixture over corn and beans and add avocado and toss.
- Serve at room temperature or chill.
- May be refrigerated for 4 days.
Ingredients:
- 2 C. organic frozen corn
- 4 C. organic black beans (2 can 14.5 oz.)
- 1 large red pepper
- ½ red onion
- ½ C. cilantro
- ¼ C. olive oil
- juice of one organic lime
- ¼ t. sea salt
- ¼ t. pepper
- 1 avocado dice
Tip: To create a balanced meal; serve with Chicken Enchiladas or a chicken breast and a green salad.
NV Champagne LeComte Pere et Fils, Blanc de Blancs
Growing Region: Vinay, Champagne
Varietal Composition: 100% Chardonnay
Fermentation: 3 years minimum aging
Dosage: 9 g/l
Alcohol Content: 12%
Suggested Retail: $64.99
WineSellar Club Price: $58.99
Broad Strokes:
From the Winery:
A family owned Champagne house dating back to the 1800’s located at the doorsteps to Epernay within the Marne. Champagne LeComte was founded by Jerome LeComte and carried on by his son Gaston and wife Renee. It then continued with their son Serge whom had spent time working with Champagne Mumm but left to take over the family’s business in 1971 upon his father’s passing. Since 1992 Serge’s son, Dosythee, his wife Ghislaine and their two sons have been working daily from the land to selling their Champagne which was just recently introduced to the US market in 2017.
Appearance:
Pale gold color, brilliant, with dynamic bubbles.
Nose:
Fresh, pure, brioche, butter, and toast. A freshly cut crisp green apple. White flowers.
Texture:
This is a Champagne for the true Blanc de Blancs lover. The acid is bright and opens this Champagne up to a plethora of options for pairing from the classic shellfish to a richer dish as a beautiful foil.
Flavors:
Finesse. Lightness, with aromas of brioche, butter, and toast. The crisp green apple continues to make an appearance on the palate. There is also a wonderful note of salinity.
Serving Suggestions:
Caviar! Shellfish! Oysters would be perfection!
NV Champagne LeComte Pere et Fils, Brut Rosé
Growing Region: Vinay, Champagne
Varietal Composition: 80% Pinot Meunier, 10% Pinot Noir, 10% Chardonnay
Fermentation: 3 years minimum aging
Dosage: 9 g/l
Alcohol Content: 12%
Suggested Retail: $62.99
WineSellar Club Price: $56.99
Broad Strokes:
From the Winery:
A family owned Champagne house dating back to the 1800’s located at the doorsteps to Epernay within the Marne. Champagne LeComte was founded by Jerome LeComte and carried on by his son Gaston and wife Renee. It then continued with their son Serge whom had spent time working with Champagne Mumm but left to take over the family’s business in 1971 upon his father’s passing. Since 1992 Serge’s son, Dosythee, his wife Ghislaine and their two sons have been working daily from the land to selling their Champagne which was just recently introduced to the US market in 2017.
Appearance:
Brilliant, deep pink and delicate with fine bubbles.
Nose:
Fresh. Expressive with aromatics of red fruits; raspberries, cherries, and strawberries. Red roses.
Texture:
The decadent bubbles from this Champagne tickle your tongue and please your palate. The best way to describe it is that it is downright delicious!
Flavors:
Generous red fruit without being sweet, notes of strawberries, raspberries, Bing cherries, red currants and even a little pie crust.
Serving Suggestions:
This Rosé Champagne drinks dangerously well on its own, especially on a warm day! For a daring pairing, try it with spicy tuna sushi! Brilliant!