Many people may tell you that Australian Shiraz is not a wine to age. The bottle I'm drinking tonight proves them wrong, at least a bit. Blackwing is the lower priced wine from the Step Rd. winery. Unlike their main wine which is from Langhorn Creek, the Blackwing is from the "South Australia" appellation. The bottle I'm drinking is from the 2003 vintage, which was a pretty good year for this wine, although not quite as good as the outstanding 2002.
When it was young, about 5-6 years ago, it had a flavor profile that you might expect of a typical Aussie Shiraz; lots of fruit, a little spicy, but a little more elegant than the $10 and under bottles (Blackwing has sold for around $12-15; I have no idea what I paid for this bottle).
With a few years of age, it has lost some of the bright fruit flavors, and developed considerable complexity. The fruit flavors now tend toward more dried fruits, with dried cherries being the predominate one. But the magic is on the mid-palate and finish. There are now hints of leather, coffee, and even a slight earthiness similar to what I've encountered in a nice Croze-Hermitage. With a little aeration (IOW, slurping it), a wonderful dark chocolate sensation comes through on the finish, and while the finish is not the longest I've encountered, it is very nice, and at least as much as would be expected from a wine in this category. In my opinion, this wine has probably reached its peak, or at least is very close. I'll probably drink my remaining bottles within the next year or so. Not the aging potential of a classified Bordeaux, but still longer than most "experts" will claim (of course, this depends on how you like your wines; if you want a 'fruit bomb', then this is over the hill).
I highly recommend buying a moderate priced Shiraz and laying down a few bottles. Because it seems to age well, but faster than a big California Cab or French Bordeaux, you can see the effects of aging in less than a decade, plus get some pretty good wine. Just don't figure on holding it for more than 10 or so years, other than to see what can happen with a really old wine.
Monday, November 28, 2011
Thursday, September 22, 2011
Mulderbosch Chenin Blanc (Steen) from South Africa
When I started getting into wine, it was long enough ago that there was still an embargo against South Africa, so I learned very little about their wines. I'm working to remedy that deficiency, and while I'm not yet a fan of Pinotage, I find that their Chenin Blanc can be wonderful.
The 2010 Mulderbosch is one of the best that I've had; a powerful nose of lime and mango, with great intensity on the palate of both citrus and tropical fruits. Unlike many American Chenin Blanc wines, this is not sweet, but rather very crisp and refreshing, a trait I've found among most of the South African Chenin Blancs that I've tasted. Mulderbosch is more powerful than most; maybe even too intense for the more sensitive palate. I'm drinking it by itself, and it's wonderful that way; but I imagine that a bit of fruit, like maybe cantelope, would be a good match with it. Even better, I think that it is crisp enough that it might pair very well with sushi, something I'll have to try in the future.
Recommended.
The 2010 Mulderbosch is one of the best that I've had; a powerful nose of lime and mango, with great intensity on the palate of both citrus and tropical fruits. Unlike many American Chenin Blanc wines, this is not sweet, but rather very crisp and refreshing, a trait I've found among most of the South African Chenin Blancs that I've tasted. Mulderbosch is more powerful than most; maybe even too intense for the more sensitive palate. I'm drinking it by itself, and it's wonderful that way; but I imagine that a bit of fruit, like maybe cantelope, would be a good match with it. Even better, I think that it is crisp enough that it might pair very well with sushi, something I'll have to try in the future.
Recommended.
Thursday, August 4, 2011
Veranda Syrah 2009 - Chile
One of the great things about wine is that there is always something new. On the other side, that is also one of the downsides.
Shortly after tasting the 2008 Veranda Syrah a few weeks ago, I went to look for more, only to find that the vintage had changed. And I'll be honest; I don't spend my hours studying vintage charts to know how the 2009 may compare to the 2008. Outside of a few areas (such as Burgundy or Bordeaux), or extreme years (such as 2002 in the Rhone Valley), I think that other factors about a specific wine can have enough of an effect to outweigh a generalization of vintages. So while I was disappointed to not get more of the 2008, I figured that it's a good excuse to try the new vintage.
Well, I have to admit, I was disappointed. Part of this is certainly due to the fact that the 2008 was outstanding. And it's not a bad wine. Lot's of raspberry and currant on both the nose and palate, with just a trace of vanilla. There is a slight bit of spice, but it's not as well integrated as with the 08. But the biggest difference is that this new vintage is quite a bit lighter, and as a result, doesn't quite stand up to the 14.5% alcohol level. On top of that, the balance seems slightly off (compared to the 08), being a little more acidic.
The acidity is not a bad thing when pairing with food. It didn't quite work with the chicken kebabs I grilled up tonight, but I don't see that as a flaw of the wine, rather a poor choice of pairing (to be frank, I had my doubts, but couldn't come up with anything better). With a steak, I think the pairing would have been much better.
And I think that the balance will probably improve with time. After all, this bottle has been on the shelf just long enough to not have to worry about bottle shock (a note here; don't try a new vintage the day it shows up; often, a couple of weeks will make a big difference). But while the acidity may come into line, there is no hope for the lighter body.
Overall, a good, but not great, wine, especially if served with food or allowed to breath for several hours. But where the '08 was a great value, the '09 is not on par with other syrah/shiraz of the $18-$20 price range.
If you prefer the lighter/more acidic style of this grape (such as Croze Hermitage), you'll probably enjoy this and should consider trying it. But otherwise, and especially if your taste runs to the big Barossa Shiraz, not recommended unless you find it on sale.
Shortly after tasting the 2008 Veranda Syrah a few weeks ago, I went to look for more, only to find that the vintage had changed. And I'll be honest; I don't spend my hours studying vintage charts to know how the 2009 may compare to the 2008. Outside of a few areas (such as Burgundy or Bordeaux), or extreme years (such as 2002 in the Rhone Valley), I think that other factors about a specific wine can have enough of an effect to outweigh a generalization of vintages. So while I was disappointed to not get more of the 2008, I figured that it's a good excuse to try the new vintage.
Well, I have to admit, I was disappointed. Part of this is certainly due to the fact that the 2008 was outstanding. And it's not a bad wine. Lot's of raspberry and currant on both the nose and palate, with just a trace of vanilla. There is a slight bit of spice, but it's not as well integrated as with the 08. But the biggest difference is that this new vintage is quite a bit lighter, and as a result, doesn't quite stand up to the 14.5% alcohol level. On top of that, the balance seems slightly off (compared to the 08), being a little more acidic.
The acidity is not a bad thing when pairing with food. It didn't quite work with the chicken kebabs I grilled up tonight, but I don't see that as a flaw of the wine, rather a poor choice of pairing (to be frank, I had my doubts, but couldn't come up with anything better). With a steak, I think the pairing would have been much better.
And I think that the balance will probably improve with time. After all, this bottle has been on the shelf just long enough to not have to worry about bottle shock (a note here; don't try a new vintage the day it shows up; often, a couple of weeks will make a big difference). But while the acidity may come into line, there is no hope for the lighter body.
Overall, a good, but not great, wine, especially if served with food or allowed to breath for several hours. But where the '08 was a great value, the '09 is not on par with other syrah/shiraz of the $18-$20 price range.
If you prefer the lighter/more acidic style of this grape (such as Croze Hermitage), you'll probably enjoy this and should consider trying it. But otherwise, and especially if your taste runs to the big Barossa Shiraz, not recommended unless you find it on sale.
Tuesday, July 26, 2011
Aramis Shiraz McLaren Vale 2006 - Australia
Aramis has been a favorite of mine for years, so I was excited to try the new vintage. Happily, it was not disappointing. The nose is powerful, with a lot of vanilla, cherry, and spice. Medium to full bodied, this wine caresses the palate, rather than overwhelming it the way many Aussie Shirazs do (especially those from Barossa). Cherry and raspberry upfront, with a delightful amount of vanilla and spice. The finish is dry, with a bit of earthy tobacco.
This is a good example of what a McLaren Vale Shiraz is all about; richness with elegance, rather than overwhelming power. But it will stand up to just about anything; while I had it with some cheese (which worked very well), it would be a great match for a steak, or just about anything off the "barbie".
Highly recommended. At $15, this is a great value.
This is a good example of what a McLaren Vale Shiraz is all about; richness with elegance, rather than overwhelming power. But it will stand up to just about anything; while I had it with some cheese (which worked very well), it would be a great match for a steak, or just about anything off the "barbie".
Highly recommended. At $15, this is a great value.
Sunday, July 17, 2011
Cloudbreak Barrel Fermented Chardonnay 2010 - California
Sometimes, you just want a refreshing wine that tastes good, without thinking about every sip. Cloudbreak Chard is perfect for those times.
Since it's barrel fermented, there is a nice bit of oak, but it's not overwhelming, and is balanced well by the fruit and creaminess. Not overly complex, but very pleasant.
I first discovered this wine in a blind tasting, where it beat out Kendall Jackson, La Crema, and Muirwood's single vineyard. I was surprised when I found out that this was the one I liked best, as it is by far the least expensive, being only $8.
If you're looking for a lighter bodied Chard with a nice bit of oakiness and creaminess, or especially if you're a KJ or La Crema fan, this one is worth giving a try.
Recommended.
Since it's barrel fermented, there is a nice bit of oak, but it's not overwhelming, and is balanced well by the fruit and creaminess. Not overly complex, but very pleasant.
I first discovered this wine in a blind tasting, where it beat out Kendall Jackson, La Crema, and Muirwood's single vineyard. I was surprised when I found out that this was the one I liked best, as it is by far the least expensive, being only $8.
If you're looking for a lighter bodied Chard with a nice bit of oakiness and creaminess, or especially if you're a KJ or La Crema fan, this one is worth giving a try.
Recommended.
Thursday, July 14, 2011
Syrah from Chile - Veranda Syrah Estate bottled Apalta Vineyard 2008
I've had only a few Syrahs from Chile, and one winemaker has told me that while they have some great vines, they have problems selling it, and end up blending most of it into Cabs or other wines.
Well, the Veranda may not change that by itself, but it's a step in the right direction. Lots of bright raspberry and cherry flavors with undertones of dark fruit, along with a dose of vanilla and a nice bit of black pepper. If I didn't know better, I might have guessed that this was an Aussie Shiraz, perhaps from Heathcote. More elegant and a little lighter body than a Barrossa wine of this depth, but more spice than anything from the Limestone Coast area.
But there's a level of complexity that I've not found in any Aussie wine at this $18 price point; there's almost a little hint of Cote Rotie hiding behind the rich fruit (in a way, not surprising; many Chilean Syrahs are from cuttings from the upper Rhone valley). Like I'm finding in many better Chilean wines, this nicely bridges the gap between traditional Old World (French) wines and the typical New World (California or Australia) fruit bombs.
It does need some time to breath; I recommend using a Vinturi or decanting. Better yet, grab a few bottles and lay them down for a few years.
Serve this one with anything off the grill, from burgers to filet mignon. Or just have it by itself; it drinks great. I gave this 92 points, a level I don't often get to.
Very highly recommended
Well, the Veranda may not change that by itself, but it's a step in the right direction. Lots of bright raspberry and cherry flavors with undertones of dark fruit, along with a dose of vanilla and a nice bit of black pepper. If I didn't know better, I might have guessed that this was an Aussie Shiraz, perhaps from Heathcote. More elegant and a little lighter body than a Barrossa wine of this depth, but more spice than anything from the Limestone Coast area.
But there's a level of complexity that I've not found in any Aussie wine at this $18 price point; there's almost a little hint of Cote Rotie hiding behind the rich fruit (in a way, not surprising; many Chilean Syrahs are from cuttings from the upper Rhone valley). Like I'm finding in many better Chilean wines, this nicely bridges the gap between traditional Old World (French) wines and the typical New World (California or Australia) fruit bombs.
It does need some time to breath; I recommend using a Vinturi or decanting. Better yet, grab a few bottles and lay them down for a few years.
Serve this one with anything off the grill, from burgers to filet mignon. Or just have it by itself; it drinks great. I gave this 92 points, a level I don't often get to.
Very highly recommended
Wednesday, June 29, 2011
Rose d' Anjou from Bougrier
Rose wine has gotten a bad rap, from Lancer's and Mateus of the 60s to the white zinfandel of recent years (which is generally considered a "blush", not a "rose", as roses are dry wines). Many people see the color of the wine, and don't even want to try it. Their loss.
Thankfully, Rose is making a comeback and becoming more popular than ever. The Bougrier Rose d' Anjou is one of my favorites; it has a little more sweetness than most roses, although that is still less than most California Chards, so don't be scared off by the fact that it's not as dry as a Tavel or Provance rose.
The nose is light, mainly of fresh strawberries. On the palate, there is an explosion of fruit, mostly strawberry, but a little raspberry mixed in; with just enough sweetness to keep it from being tart.
I would suggest this wine as a great summer afternoon, sitting on the porch type wine. But it's also food friendly, great with light meals, and actually worked remarkably well with a rather spicy Indian vegetarian dish. It's incredibly versatile, and works well with burgers off the grill, or equally well with turkey and stuffing, so keep it in mind come Thanksgiving time.
As a $10 refreshing wine, Recommended.
Thankfully, Rose is making a comeback and becoming more popular than ever. The Bougrier Rose d' Anjou is one of my favorites; it has a little more sweetness than most roses, although that is still less than most California Chards, so don't be scared off by the fact that it's not as dry as a Tavel or Provance rose.
The nose is light, mainly of fresh strawberries. On the palate, there is an explosion of fruit, mostly strawberry, but a little raspberry mixed in; with just enough sweetness to keep it from being tart.
I would suggest this wine as a great summer afternoon, sitting on the porch type wine. But it's also food friendly, great with light meals, and actually worked remarkably well with a rather spicy Indian vegetarian dish. It's incredibly versatile, and works well with burgers off the grill, or equally well with turkey and stuffing, so keep it in mind come Thanksgiving time.
As a $10 refreshing wine, Recommended.
Tuesday, June 28, 2011
Dr Loosen "Dr. L" Riesling 2009
Having tasted a wine made by Dr. Loosen recently (J.L. Wolf), I figured that it was time that I tried his basic QbA level wine, a wine which seems to always be popular.
Sadly, compared to other similar priced wines, I found this rather disappointing. A moderate level of sweetness, about the level I expect of a Mosel QbA, but that was pretty much about it. The typical flavors were there, but rather muted, and the lack of acidity allows the sweetness to become overly dominant.
If you want a nice slightly sweet wine, a German QbA Riesling, especially one from the Mosel, is a great way to go. But this particular one doesn't quite make the grade. Instead, I suggest a bottle from Eiffel-Pfeffer (I may not have that spelling right; sorry), or Dr. Heidemanns-Bergweiler, which cost only a dollar or so more, but deliver a much better experience.
Not Recommended.
Sadly, compared to other similar priced wines, I found this rather disappointing. A moderate level of sweetness, about the level I expect of a Mosel QbA, but that was pretty much about it. The typical flavors were there, but rather muted, and the lack of acidity allows the sweetness to become overly dominant.
If you want a nice slightly sweet wine, a German QbA Riesling, especially one from the Mosel, is a great way to go. But this particular one doesn't quite make the grade. Instead, I suggest a bottle from Eiffel-Pfeffer (I may not have that spelling right; sorry), or Dr. Heidemanns-Bergweiler, which cost only a dollar or so more, but deliver a much better experience.
Not Recommended.
Thursday, June 16, 2011
Wines of Chile Grand Tasting -part 3 - Reds
Reviewing the whites was easy, at least compared to reviewing the red wines from this great tasting of wines from Chile. Lots of great examples in every price range, from $10 to $100. Too many to describe; I can only give some highlights.
From Carmen, their Gran Reserva Carmenere is beautiful. It has rich fruit, and manages to avoid the all too common "green pepper" taste that is present in too many Carmeneres (which I believe comes from slightly unripe fruit). Carmen also has a nice Gran Reserva Cabernet, and Petite Sirah. Both of which are good solid wines.
While those wines are in Carmen's newer, more fruit forward, style, their Gold Reserve 2007 is classic "old style" Carmen, perfectly bridging the style gap between austere Old World reds, and the overpowering "fruit bombs" of many New World wineries. One that I highly recommend.
Vina Carta Vieja has some great values. The Prestige Cabernet Sauvignon 2008 is 100% hand picked Cab, with lots of nice fruit. At $16, it rivals many Cabs from California that have much higher pricetags.
Their "G7" line of Cab and Malbec are $11 bottles that represent great everyday values.
It's rare that I find a Carmenere that I fall in love with, but the Grial Carmenere 2007 from Global Vineyard is one of them. I'm just not quite sure if it's worth the $55 price.
Millaman had a unique wine; a Limited Reserve Zinfandel from the Maipo Valley. To me, this tasted like it could be from Dry Creek Valley in California, although it was perhaps just a little lighter in body. An outstanding wine, I think it would work well with Turkish or maybe even Indian food. At only $18, I look forward to having a chance to buy this wine.
The rest of the Millaman line was also very good, including a spicy Carmenere and a nice Cab/Merlot blend that is only $11. Currently, their wines are not imported, but after seeing how good they are, I have to believe that will soon change.
Sharing the title for most unusual wine was the Santa Digna Estelado from Miguel Torres Chile. This is a sparkling rose made from 100% Pais, the grape that used to dominate in Chile (and California, called "Mission"). Very dry, and slightly tart, this is not a wine for most casual drinkers; but of course, every wine geek such as myself has to try it.
Concha y Toro of course showed many nice wines. Their best were the Marques de Casa Concha Cabernet Sauvignon 2008, which at $22 is a perennial great value, and the Terrunyo Carmenere, which was a line I had not previously heard of. The Terrunyo was a blend of 87% Carmenere, 11% Cab Sauv, and 2% Cab Franc. At $38, I think this was the best wine of the show in the Under $50 range.
Sadly, the 2007 Don Melchor was not impressive. Perhaps if I hadn't tasted the incredible Terrunyo right before, I would have thought it wonderful. Or perhaps it simply needs more time. Either way, I was a little disappointed in it, especially considering that it's now going for nearly $100/bottle.
From Lapostolle, great wines as usual, with the Casa Lapostolle Carmenere 2009 tasting great (and for only $12) and the Cuvee Alexandre Carmenere tasting even better.
Continuing their Carmenere trend, the 2008 Clos Apalta is 73% Carmenere (although this may be a misprint; the figures I have don't add up to 100). Thankfully, this wine did not disappoint, with a depth and richness that make a lasting impression. I thought that the Clos Apalta was going to be my favorite wine of the show, until....
I tasted the Ossa Sixth Generation 2006 from Vina La Rosa. A blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Syrah, and Carmenere, this is a wine that could only come from Chile, but one that pays respect to the finest wines in the world. The complexity is beyond description (it didn't help that this was near the end of 4 hours of tasting; the fact that it could wake up my tired taste buds is an even bigger statement). Incredible silkyness, with lots of dark fruits, spice, and vanilla, and a finish that didn't want to stop. This was the perfect wine to finish the day with. The only downside is that this is another wine that is currently not imported into the US.
Overall, a fantastic tasting, with lots of fabulous wines, and very few disappointments. My thanks to the organizers and producers, who did a great job.
Wines of Chile Grand Tasting -part 2 - Best Kept Secrets
First of all, I want to thank Fred Dexheimer, MS, for his great presentation of "Chile's Best Kept Secrets". The two whites and six reds we tasted were enough to make the entire day worthwhile.
For whites, we started off with Meli Dry Riesling 2010. Very dry, with a slight hint of petrol on the nose, and lots of citrus lime on the palate. Were I guessing, I would have picked this as being from Australia; the dryness and citrus fit that style. I haven't had enough Chilean Rieslings yet to pick out a distinctive style. I admit, this was not a favorite of mine, as I am more a fan of German style off-dry to sweet rieslings than of the Aussie dry style. Does anyone in Chile make a sweet Riesling?
Next was Santa Rita Medalla Real Chardonnay. A great example of where Chilean Chards seem to be heading. Limestone soil gives it plenty of acid, and the palate has mineral notes complementing the pear flavors. This could be the New World's answer to Burgundy.
Falernia Syrah Reserve 2007 is the first wine of any type that I've had from Elqui Valley. I thought they only grew grapes for Pisco, but this proves that they can make substantial wines also. A very classic example of the textbook descriptions of Syrah; black pepper, spice, earth, smoke, and a nose that is best described as "bacon fat" (this was especially true after tasting the other wines then coming back). A powerful wine, worthy of a nice steak from the grill; a wine that doesn't waste time being elegant. Just pure powerful Syrah. Amazing for a wine of only $15.
Next we tasted De Martino's "El Leon", a blend of 90% Carignan. Yes, Carignan. With a touch of Malbec and Carmenere. Talk about a secret; I've never had a wine of 90% Carignan from anywhere. Lot's of tart cherry, a little dried fruit, and more flavors I never quite figured out. Rich but elegant; I'd love a nice filet mignon with this, but I also think that I could drink a whole bottle by itself (and by myself; not sure that I'd want to share!) At $40, this was to me one of the stars of the whole tasting.
Anka Parqua II 2007 is almost a classic Bordeaux blend, except for Malbec being replace with Syrah. The Syrah character comes through just enough to show that this is not a wine from Bordeaux, but were it not for that, you could have fooled me into believing it was a classified growth.
Emiliana Coyam 2008 is another great blend, with much more Carmenere. Grown biodynamically, a great wine from the Colcahgua Valley. I just wish that the Petit Verdot had shown through a little more, but then again, I'm a big fan of that grape.
The special tasting concluded with two vintages of Casa Real by Santa Rita, the current 2007 release, and the inaugural 1998 vintage. I have to admit, I found the 2007 rather disappointing; but the 1998 was fantastic. I just hope that the 07 simply needs some more aging to show its beauty.
For whites, we started off with Meli Dry Riesling 2010. Very dry, with a slight hint of petrol on the nose, and lots of citrus lime on the palate. Were I guessing, I would have picked this as being from Australia; the dryness and citrus fit that style. I haven't had enough Chilean Rieslings yet to pick out a distinctive style. I admit, this was not a favorite of mine, as I am more a fan of German style off-dry to sweet rieslings than of the Aussie dry style. Does anyone in Chile make a sweet Riesling?
Next was Santa Rita Medalla Real Chardonnay. A great example of where Chilean Chards seem to be heading. Limestone soil gives it plenty of acid, and the palate has mineral notes complementing the pear flavors. This could be the New World's answer to Burgundy.
Falernia Syrah Reserve 2007 is the first wine of any type that I've had from Elqui Valley. I thought they only grew grapes for Pisco, but this proves that they can make substantial wines also. A very classic example of the textbook descriptions of Syrah; black pepper, spice, earth, smoke, and a nose that is best described as "bacon fat" (this was especially true after tasting the other wines then coming back). A powerful wine, worthy of a nice steak from the grill; a wine that doesn't waste time being elegant. Just pure powerful Syrah. Amazing for a wine of only $15.
Next we tasted De Martino's "El Leon", a blend of 90% Carignan. Yes, Carignan. With a touch of Malbec and Carmenere. Talk about a secret; I've never had a wine of 90% Carignan from anywhere. Lot's of tart cherry, a little dried fruit, and more flavors I never quite figured out. Rich but elegant; I'd love a nice filet mignon with this, but I also think that I could drink a whole bottle by itself (and by myself; not sure that I'd want to share!) At $40, this was to me one of the stars of the whole tasting.
Anka Parqua II 2007 is almost a classic Bordeaux blend, except for Malbec being replace with Syrah. The Syrah character comes through just enough to show that this is not a wine from Bordeaux, but were it not for that, you could have fooled me into believing it was a classified growth.
Emiliana Coyam 2008 is another great blend, with much more Carmenere. Grown biodynamically, a great wine from the Colcahgua Valley. I just wish that the Petit Verdot had shown through a little more, but then again, I'm a big fan of that grape.
The special tasting concluded with two vintages of Casa Real by Santa Rita, the current 2007 release, and the inaugural 1998 vintage. I have to admit, I found the 2007 rather disappointing; but the 1998 was fantastic. I just hope that the 07 simply needs some more aging to show its beauty.
Wednesday, June 15, 2011
Wines of Chile Grand Tasting -part 1 - whites
Yesterday, I got to participate in a large tasting of Chilean wines. 60 producers, over 300 wines, and only 4 hours. I tasted a lot of wines (lost count; maybe 70-80), but missed a bunch that I would have loved to have tried.
I started with a few whites, mainly Sauvignon Blanc and Chardonnay. The Sauv Blancs were hit-and-miss; while they all had the characteristic Chilean muskiness, which I like in small amounts, many winemakers seem to be following the trend of New Zealand producers, and making their Sauv Blancs very grapefruity. Personally, I don't care too much for grapefruit, and if I want a wine like that, I'll go for one from New Zealand. I'd prefer to have something really different to choose.
For the Sauv Blancs, the best I tasted were Las Mulas 2010 from Miguel Torres, and Millaman Estate Reserve Sauv Blanc, which is not yet available in the US. The offering from MontGras was also very nice, tasting even more old style than the others, with a nice hint of grassiness, and very clean.
With the Chardonnays, I was very pleasantly surprised. Until this tasting, I'd never found a Chilean Chard that I really cared for. But it seems that Chilean winemakers are finding new ways of treating Chardonnay, with the trend seeming to be 4-8 months oak aging, but no malolactic fermentation. The result is wines that are elegant and crisp, stylistcally falling somewhere between some of the better Sonoma Coast Chards, and those from Burgundy. And of course, since they are from Chile, the values are much better than either, with several great examples under $20.
My favorites were Carmen's Grand Reserva 2010, and Marques de Casa Concha 2009 from the Limari Valley; both rich and elegant. Also worth a mention is the offering from William Cole, which while not quite as rich as the others, at a price of only $11, represents a great value.
But my biggest revelation was late in the day, when I discovered a couple of Pedro Ximenez wines. I'm so used to thinking of this as a super-sweet Sherry, that I forget that it is a nice crisp white. I tasted two, one from Vina Falernia, and the second from Geo wines, their Cucao PX. Both are from the Elqui Valley, and area more known for growing grapes for Pisco. Both are excellent, with the Cucao barely coming out ahead in my view.
These remind me most of Torrontes from Argentina, but not as floral, and a little softer, although still plenty of refreshing acidity. I'll have to try them again to be sure, since the experience of drinking a bottle is very different from taking a few sips at a tasting, but I think that this may be my new favorite white wine. Well worth searching for!
I started with a few whites, mainly Sauvignon Blanc and Chardonnay. The Sauv Blancs were hit-and-miss; while they all had the characteristic Chilean muskiness, which I like in small amounts, many winemakers seem to be following the trend of New Zealand producers, and making their Sauv Blancs very grapefruity. Personally, I don't care too much for grapefruit, and if I want a wine like that, I'll go for one from New Zealand. I'd prefer to have something really different to choose.
For the Sauv Blancs, the best I tasted were Las Mulas 2010 from Miguel Torres, and Millaman Estate Reserve Sauv Blanc, which is not yet available in the US. The offering from MontGras was also very nice, tasting even more old style than the others, with a nice hint of grassiness, and very clean.
With the Chardonnays, I was very pleasantly surprised. Until this tasting, I'd never found a Chilean Chard that I really cared for. But it seems that Chilean winemakers are finding new ways of treating Chardonnay, with the trend seeming to be 4-8 months oak aging, but no malolactic fermentation. The result is wines that are elegant and crisp, stylistcally falling somewhere between some of the better Sonoma Coast Chards, and those from Burgundy. And of course, since they are from Chile, the values are much better than either, with several great examples under $20.
My favorites were Carmen's Grand Reserva 2010, and Marques de Casa Concha 2009 from the Limari Valley; both rich and elegant. Also worth a mention is the offering from William Cole, which while not quite as rich as the others, at a price of only $11, represents a great value.
But my biggest revelation was late in the day, when I discovered a couple of Pedro Ximenez wines. I'm so used to thinking of this as a super-sweet Sherry, that I forget that it is a nice crisp white. I tasted two, one from Vina Falernia, and the second from Geo wines, their Cucao PX. Both are from the Elqui Valley, and area more known for growing grapes for Pisco. Both are excellent, with the Cucao barely coming out ahead in my view.
These remind me most of Torrontes from Argentina, but not as floral, and a little softer, although still plenty of refreshing acidity. I'll have to try them again to be sure, since the experience of drinking a bottle is very different from taking a few sips at a tasting, but I think that this may be my new favorite white wine. Well worth searching for!
Sunday, June 12, 2011
Oak Grove Sauvignon Blanc
Allergy season has been rough; lots of days where my sense of taste and smell just aren't there. I find that a glass of whisky helps a lot, but it's still not fun.
Thankfully, the rains have come, and made things better. So tonight I opened a bottle of wine, a 2010 Oak Grove Sauvignon Blanc from California. This is an inexpensive ($8) bottle, but it delivers more than you might expect. It's light and refreshing, with quite a bit of lime, a hint of grassiness, and a surprisingly pleasant touch of banana on the finish. None of the grapefruit or musk that some people find objectionable in many Sauvignon Blancs, especially those from New Zealand.
It's not incredibly complex, but it's simplicity and cleanness are part of the charm.
A great summertime refresher, good with a salad or hors d'œuvres, or just for sitting on the patio when you want to enjoy a glass rather than think about it.
Recommended.
Oak Grove wines have limited availability. Check their website at http://www.oakgrovewines.com/wines.php to find it near you.
Thankfully, the rains have come, and made things better. So tonight I opened a bottle of wine, a 2010 Oak Grove Sauvignon Blanc from California. This is an inexpensive ($8) bottle, but it delivers more than you might expect. It's light and refreshing, with quite a bit of lime, a hint of grassiness, and a surprisingly pleasant touch of banana on the finish. None of the grapefruit or musk that some people find objectionable in many Sauvignon Blancs, especially those from New Zealand.
It's not incredibly complex, but it's simplicity and cleanness are part of the charm.
A great summertime refresher, good with a salad or hors d'œuvres, or just for sitting on the patio when you want to enjoy a glass rather than think about it.
Recommended.
Oak Grove wines have limited availability. Check their website at http://www.oakgrovewines.com/wines.php to find it near you.
Tuesday, June 7, 2011
J.L. Wolf Riesling 2009 - great German white
I love a good German Riesling, and especially those from the Mosel river valley. But the J.L. Wolf, from the Wachenheimer area of Pfalz, is enough to make me reconsider my favorite source.
This wine is made by the famous Dr. Loosen; the same Dr. Loosen who has teamed up with American producer Ch. Ste. Michelle to produce "Eroica". I don't know if more credit goes to the producer or the area, but the combination is outstanding.
Lots of peach and honeysuckle on the nose, along with what I think is best described as lychee; the overall effect rather intense. Full flavored, with typical riesling flavors of apricot and honey, but also with a hint of orangy citrus. The finish has a bit of minerality, but not as pronounced as I would expect from a riesling from the central Mosel (say around Graach or Bernkastel); and no petrol. But the floralness and complexity far exceed what I would expect from a QbA level riesling; in fact, there is more complexity in this wine than most Kabinetts that I have tasted.
Being only a little sweet, this wine is quite versatile. It was excellent with a cheese platter of Brie and Manchego, but I think that it would also be a great wine with typical picnic foods, spicy Thai food, or for Thanksgiving or similar feast. At $17, a little more expensive than most QbA level wines, but with good reason; it's worth it.
Highly recommended.
This wine is made by the famous Dr. Loosen; the same Dr. Loosen who has teamed up with American producer Ch. Ste. Michelle to produce "Eroica". I don't know if more credit goes to the producer or the area, but the combination is outstanding.
Lots of peach and honeysuckle on the nose, along with what I think is best described as lychee; the overall effect rather intense. Full flavored, with typical riesling flavors of apricot and honey, but also with a hint of orangy citrus. The finish has a bit of minerality, but not as pronounced as I would expect from a riesling from the central Mosel (say around Graach or Bernkastel); and no petrol. But the floralness and complexity far exceed what I would expect from a QbA level riesling; in fact, there is more complexity in this wine than most Kabinetts that I have tasted.
Being only a little sweet, this wine is quite versatile. It was excellent with a cheese platter of Brie and Manchego, but I think that it would also be a great wine with typical picnic foods, spicy Thai food, or for Thanksgiving or similar feast. At $17, a little more expensive than most QbA level wines, but with good reason; it's worth it.
Highly recommended.
Abbeyville Napa Valley Fume Blanc 2009
What a refreshing Sauvignon Blanc.Unlike all too many modern day Sauvignon Blanc wines, Abbeyville Fume Blanc does not overwhelm you with grapefruit and musk. Instead, the nose is dominated by pear, with melon, pear, and a little citrus on the palate.
It is on the lighter side, but that's part of what makes it so refreshing. This is a great summertime picnic wine, but would also do very well as part of a cocktail party, or with a light meal such as a salad or sandwich. And at only $10, it's a good value.
Recommended.
It is on the lighter side, but that's part of what makes it so refreshing. This is a great summertime picnic wine, but would also do very well as part of a cocktail party, or with a light meal such as a salad or sandwich. And at only $10, it's a good value.
Recommended.
Thursday, May 26, 2011
Irish Whiskey from Cooley Distillery
I got to attend a tasting today of, among other things, the whiskeys made by the Cooley Distillery, the only independent distillery in Ireland. Cooley was started in 1987, and actually consists of two distillery locations; the original Cooley distillery in County Lough, and the Kilbeggan distillery in the middle of the country, the oldest distillery in the world, but which has only recently undergone renovation to bring it closer to modern standards and into production.
First up were the line of Finnegan's Whiskey. This is a line that is made for Total Wine and More; but they are distinctly different from their regular whiskeys, and not just re-packaged forms.
The basic Finnegan's is a blended whiskey, with about 20% malt, made from whiskeys 4 years old and older. It is quite light on the palate, with a touch of spice. The finish is a little hot, the only negative about it. Still, for a whiskey priced well under $20, this is quite good.
Finnegan's 8 Year Old Blended is much nicer. The additional age is evident in the color, and on the palate, it is much smoother, with a little less spice, and a pleasant finish. Nothing hot or rough here!
There are also two Finnegan's Single Malt Whiskeys, one with no age statement that is about 4 years old, and an 8 year old version. Both display a nice touch of sweetness on the nose, more so than with the blends, and a slight sweetness on the palate. Flavors of sweet toffee and clove dominate, with only the faintest touch of spice. As with the blends, the 8 year old version is noticeably smoother, although the difference is not quite as great, as both the regular and the 8 year are both free of any harsh or hot finish.
Greenore is a unique product; a Single Grain Irish Whiskey. The name is slightly confusing, as it is made from a blend of corn and malt; it's a "single" because the resulting whiskey is not blended. In the US, this is similar to what would be called a "Straight Whiskey".
The nose is very different from any other Irish whiskey, displaying notes of grass. Being made from corn, it's not surprising that this drinks somewhat similar to a Bourbon, but because it is aged in a used barrel, it is considerably less sweet than most Bourbons. I was not a fan of this drink, but it did seem to be popular among those who are not whiskey drinkers.
Kilbeggan is the name not only of a whiskey, but of the oldest whiskey distillery in the world. For the time being, this spirit is being made at the Cooley distillery until the old Kibeggan distillery is brought up to speed and its whiskeys have a chance to age. It is a blended whiskey, about 20% malt, but it is not as spicy as the Finnegan's. A nice whiskey, but a little light and ordinary. Probably great for mixing, or for making an Irish coffee.
The Tyrconnell. This is a very nice single malt, fairly rich, with a very fruity nose, much of which transfers to the palate. Perhaps a touch less smooth than the Finnegan's 8 year old single malt, but the additional fruitiness and complexity more than make up for it. This was my favorite whiskey of the tasting.
Connemara is another oddity; a peated single malt Irish whiskey. Generally, Irish whiskeys are made from malt that is dried in a closed kiln; unlike Scotch Whisky in which the malt (or at least some of it) is dried over a smoky peat fire, giving the malt a distinctive taste. Connemara uses malt that is dried and smoked in Scotland. This gives it a very smoky nose, although the smoke is a little more subdued on the palate. But because of the peat, the finish is by far the driest of any of the Irish whiskeys I've tasted.
First up were the line of Finnegan's Whiskey. This is a line that is made for Total Wine and More; but they are distinctly different from their regular whiskeys, and not just re-packaged forms.
The basic Finnegan's is a blended whiskey, with about 20% malt, made from whiskeys 4 years old and older. It is quite light on the palate, with a touch of spice. The finish is a little hot, the only negative about it. Still, for a whiskey priced well under $20, this is quite good.
Finnegan's 8 Year Old Blended is much nicer. The additional age is evident in the color, and on the palate, it is much smoother, with a little less spice, and a pleasant finish. Nothing hot or rough here!
There are also two Finnegan's Single Malt Whiskeys, one with no age statement that is about 4 years old, and an 8 year old version. Both display a nice touch of sweetness on the nose, more so than with the blends, and a slight sweetness on the palate. Flavors of sweet toffee and clove dominate, with only the faintest touch of spice. As with the blends, the 8 year old version is noticeably smoother, although the difference is not quite as great, as both the regular and the 8 year are both free of any harsh or hot finish.
Greenore is a unique product; a Single Grain Irish Whiskey. The name is slightly confusing, as it is made from a blend of corn and malt; it's a "single" because the resulting whiskey is not blended. In the US, this is similar to what would be called a "Straight Whiskey".
The nose is very different from any other Irish whiskey, displaying notes of grass. Being made from corn, it's not surprising that this drinks somewhat similar to a Bourbon, but because it is aged in a used barrel, it is considerably less sweet than most Bourbons. I was not a fan of this drink, but it did seem to be popular among those who are not whiskey drinkers.
Kilbeggan is the name not only of a whiskey, but of the oldest whiskey distillery in the world. For the time being, this spirit is being made at the Cooley distillery until the old Kibeggan distillery is brought up to speed and its whiskeys have a chance to age. It is a blended whiskey, about 20% malt, but it is not as spicy as the Finnegan's. A nice whiskey, but a little light and ordinary. Probably great for mixing, or for making an Irish coffee.
The Tyrconnell. This is a very nice single malt, fairly rich, with a very fruity nose, much of which transfers to the palate. Perhaps a touch less smooth than the Finnegan's 8 year old single malt, but the additional fruitiness and complexity more than make up for it. This was my favorite whiskey of the tasting.
Connemara is another oddity; a peated single malt Irish whiskey. Generally, Irish whiskeys are made from malt that is dried in a closed kiln; unlike Scotch Whisky in which the malt (or at least some of it) is dried over a smoky peat fire, giving the malt a distinctive taste. Connemara uses malt that is dried and smoked in Scotland. This gives it a very smoky nose, although the smoke is a little more subdued on the palate. But because of the peat, the finish is by far the driest of any of the Irish whiskeys I've tasted.
Sunday, May 22, 2011
Glen Turner 12 Year Old Single Malt Scotch Whisky
A few days ago, I was thrilled when a customer brought me a present. Then I was shocked to see that it was a bottle of Glen Turner Scotch, which I had never heard of. He explained that it was brand new, and not even sold in the US yet. Thank you very much!
The nose is fairly fruity, but also shows a good deal of peat. On the palate, quite smooth, just a little hint of spice (nutmeg?), a little less peat that might be expected from the nose, and a very pleasant amount of warmth on the finish. It's enough on the drier side to make a good apertif, but full enough in body to be equally good after a meal, with just the faintest bit of oiliness.
It doesn't have the complexity of some of my favorites, like Springbank or Old Pulteney, or even Highland Park, but I think that it's one that holds up well, and I think that it's nicer than many of the most common standbys.
Recommended, depending on the price. With current pricing trends, I'd have no problem spending $40 or even a little more on this one, but until it makes it into the US, figure that it's worth it to pay a little more than for something like The Maccallan or Glen Livet.
The nose is fairly fruity, but also shows a good deal of peat. On the palate, quite smooth, just a little hint of spice (nutmeg?), a little less peat that might be expected from the nose, and a very pleasant amount of warmth on the finish. It's enough on the drier side to make a good apertif, but full enough in body to be equally good after a meal, with just the faintest bit of oiliness.
It doesn't have the complexity of some of my favorites, like Springbank or Old Pulteney, or even Highland Park, but I think that it's one that holds up well, and I think that it's nicer than many of the most common standbys.
Recommended, depending on the price. With current pricing trends, I'd have no problem spending $40 or even a little more on this one, but until it makes it into the US, figure that it's worth it to pay a little more than for something like The Maccallan or Glen Livet.
Thursday, May 19, 2011
American Craft Beer Week - River Horse brewery in New Jersey
Day four of ACBW had a tasting of River Horse beers, from Lambertville, NJ (right on the river between NJ and PA). My basic thought is that the River Horse beers fit right in the middle of the spectrum, and were the most consistent of all the breweries tasted so far.
Summer Blonde is a very light, crisp beer. A little bit of wheat, but not enough to start coming across as a wheat beer. With just a hint of citrus, this would make a great refreshing beer, without giving up on the taste.
Tripel Horse. A "Belgian Style" Ale that actually tastes Belgian in style (my apologies to Douglas Adams fans for the language). Light on the malt flavor, with a slight tanginess from the hops and a nice bit of effervescence, this is a beer to contemplate, providing huge body, 10% abv, and a load of subtle flavors and aromas. While it's crisp enough to work well with food, I see no reason to detract from the pure enjoyment of it.
Lastly, Hop Hazard Pale Ale. This is not an IPA, but rather a true-to-style Pale Ale, with a hop level high enough to provide a nice clean finish, but not enough to overwhelm the malty flavor. Very refreshing, this would be a great beer to choose to go with a plate of Buffalo wings or other pub grub. On its own, I think it would be a good almost-session beer, or a great palate refresher between bigger beers. While I find Cascade hops often tiresome (the result of living out west, where every beer was full of Cascade), here they are restrained enough and balanced out by other flavors to simply give a very nice clean finish. While I'm generally more of a stout/porter drinker, I can easily seeing this become one of my preferred beer for when I'm looking for something lighter.
Summer Blonde is a very light, crisp beer. A little bit of wheat, but not enough to start coming across as a wheat beer. With just a hint of citrus, this would make a great refreshing beer, without giving up on the taste.
Tripel Horse. A "Belgian Style" Ale that actually tastes Belgian in style (my apologies to Douglas Adams fans for the language). Light on the malt flavor, with a slight tanginess from the hops and a nice bit of effervescence, this is a beer to contemplate, providing huge body, 10% abv, and a load of subtle flavors and aromas. While it's crisp enough to work well with food, I see no reason to detract from the pure enjoyment of it.
Lastly, Hop Hazard Pale Ale. This is not an IPA, but rather a true-to-style Pale Ale, with a hop level high enough to provide a nice clean finish, but not enough to overwhelm the malty flavor. Very refreshing, this would be a great beer to choose to go with a plate of Buffalo wings or other pub grub. On its own, I think it would be a good almost-session beer, or a great palate refresher between bigger beers. While I find Cascade hops often tiresome (the result of living out west, where every beer was full of Cascade), here they are restrained enough and balanced out by other flavors to simply give a very nice clean finish. While I'm generally more of a stout/porter drinker, I can easily seeing this become one of my preferred beer for when I'm looking for something lighter.
American Craft Beer Week - Cricket Hill brewery in New Jersey
Cricket Hill brewery has been around for about 10 years, and is located in Fairfield, NJ, about a half hour west of New York City. The tasting consisted of four beers, all of which are quite pleasant, and fit into the lighter end of the craft beer spectrum. As founder/owner/brewer Rick Reed explains it, "you can make a big beer that people can drink one or two of a night, or you can make a session beer that people can drink all evening. It's hard to send you kid to college on one or two beers a night."
And his beers qualify as "session beers". With alcohol levels in the 5% abv range, these beers are on the lighter side of American craft beers; but for those of us who weaned ourselves on imports in the days before decent American beers, it is a refreshing change. I could envision drinking quite a few of these beers in a night, and enjoying the entire evening.
First off was the New Jersey Summer Breakfast Ale. A light beer, with a high wheat content, and a lot of citrus flavor from the hops, this is quite refreshing. While I'm not a big fan of wheat beer, this could be a nice refresher.
Next was the East Coast Lager. Not my favorite; Reed describes this as a beer to bring the Coors Light drinker into the craft beer fold. While it is certainly a step up from the mass produced beers, it's a little light for my tastes, and I imagine that will be true for most people who have been drinking craft beers for some time. However, on a hot afternoon, I think this would hit the spot; and it would make a great choice for a party.
Now we get to the really good stuff; American Ale. Unlike most ales that are brewed by American craft brewers, this IPA is dominated by East Coast Golding hops, not American varieties like Cascade and Centenial. This results in a much softer beer that is never harsh, yet is refreshingly crisp. The small amount of Cascade hops used show through as just a slight and pleasant pineyness on the finish (in fact, it's subtle enough that I can't even be sure if it is indeed Cascade).
My favorite was the Hopnotic IPA. In this case, the hops are totally European hops. It has more in common with a Bass Ale or Newcastle Brown than with most American IPAs; a trait that I imagine would make it greatly more food friendly, and a better refresher when drank alone.
For the person new to craft beers, I highly recommend the Cricket Hill beers. And for those who have been drinking big beers for some time, give them a try and remind yourself that beers don't have to be over the top to be a delight to drink.
And his beers qualify as "session beers". With alcohol levels in the 5% abv range, these beers are on the lighter side of American craft beers; but for those of us who weaned ourselves on imports in the days before decent American beers, it is a refreshing change. I could envision drinking quite a few of these beers in a night, and enjoying the entire evening.
First off was the New Jersey Summer Breakfast Ale. A light beer, with a high wheat content, and a lot of citrus flavor from the hops, this is quite refreshing. While I'm not a big fan of wheat beer, this could be a nice refresher.
Next was the East Coast Lager. Not my favorite; Reed describes this as a beer to bring the Coors Light drinker into the craft beer fold. While it is certainly a step up from the mass produced beers, it's a little light for my tastes, and I imagine that will be true for most people who have been drinking craft beers for some time. However, on a hot afternoon, I think this would hit the spot; and it would make a great choice for a party.
Now we get to the really good stuff; American Ale. Unlike most ales that are brewed by American craft brewers, this IPA is dominated by East Coast Golding hops, not American varieties like Cascade and Centenial. This results in a much softer beer that is never harsh, yet is refreshingly crisp. The small amount of Cascade hops used show through as just a slight and pleasant pineyness on the finish (in fact, it's subtle enough that I can't even be sure if it is indeed Cascade).
My favorite was the Hopnotic IPA. In this case, the hops are totally European hops. It has more in common with a Bass Ale or Newcastle Brown than with most American IPAs; a trait that I imagine would make it greatly more food friendly, and a better refresher when drank alone.
For the person new to craft beers, I highly recommend the Cricket Hill beers. And for those who have been drinking big beers for some time, give them a try and remind yourself that beers don't have to be over the top to be a delight to drink.
Tuesday, May 17, 2011
American Craft Beer Week - Laughing Dog Brewery from Idaho
Laughing Dog is a brewery that's been around since 2005, although I believe it is just recently becoming available on the east coast. Based on the samples I tasted, I would say that they are a high quality producer in the typical Pacific Northwest Style of high alcohol and high hops.
The first two beers I tasted were Alphadog Imperial IPA and Devil Dog Imperial IPA. As would be expected by an American beer with "Imperial" in the name, these beers are huge over the top styled beers. With a whopping 127 IBUs, the Alphadog is a hop-lovers delight. Lots of Cascade and Centennial hops give it strong citrus with just a little piney taste, and a bitterness that can linger for minutes. But for me, it didn't seem to have much more going for it.
The Devil Dog, while higher in alcohol (10% abv, vs 8.7% abv for the Alphadog), has "only" 98 IBUs, but has much more malt, so comes across more balanced, although still very strong on the hops.
Both are very classic examples of strongly hopped American IPAs, and recommended for anyone who likes that style.
Next was the Sneaky Pete, also an IPA, but containing a very different mix of hops. While there was still a bit of citrus and a hint of pineyness, there was a much more pronounced fruitiness, which I believe comes from the Simcoe hops that are used. A little smoother than the first two beers, but still a true IPA. Refreshingly different.
Finally, the stouts; The Dogfather and The Dogfather Bourbon Barrel Aged. Both are very full bodied stouts; and quite dry. Lots of aromas and tastes of roasted coffee, dark chocolate, and a slight nutiness. The dryness is pronounced, but not overwhelming. The Bourbon Barrel version is a little smoother, and teases with just enough Bourbon flavor to give a hint of sweetness, without actually being any sweeter. What it does deliver is a fruitiness that is quite pleasant, sort of like tart cherries, that helps off-set some of the roastedness of the grains.
Given my fondness for stouts, it's not a surprise that these were my favorites, with the Bourbon Barrel version coming out slightly ahead. At 11% abv, these are not beers for the faint of heart (or palate), but for the stout lover, they are sensational.
I highly recommend trying the Laughing Dog beers that fit the styles that you enjoy. And maybe even some of the others; you may find that you like other styles more than you thought you did.
Next tasting is New Jersey's own Cricket Hill.
The first two beers I tasted were Alphadog Imperial IPA and Devil Dog Imperial IPA. As would be expected by an American beer with "Imperial" in the name, these beers are huge over the top styled beers. With a whopping 127 IBUs, the Alphadog is a hop-lovers delight. Lots of Cascade and Centennial hops give it strong citrus with just a little piney taste, and a bitterness that can linger for minutes. But for me, it didn't seem to have much more going for it.
The Devil Dog, while higher in alcohol (10% abv, vs 8.7% abv for the Alphadog), has "only" 98 IBUs, but has much more malt, so comes across more balanced, although still very strong on the hops.
Both are very classic examples of strongly hopped American IPAs, and recommended for anyone who likes that style.
Next was the Sneaky Pete, also an IPA, but containing a very different mix of hops. While there was still a bit of citrus and a hint of pineyness, there was a much more pronounced fruitiness, which I believe comes from the Simcoe hops that are used. A little smoother than the first two beers, but still a true IPA. Refreshingly different.
Finally, the stouts; The Dogfather and The Dogfather Bourbon Barrel Aged. Both are very full bodied stouts; and quite dry. Lots of aromas and tastes of roasted coffee, dark chocolate, and a slight nutiness. The dryness is pronounced, but not overwhelming. The Bourbon Barrel version is a little smoother, and teases with just enough Bourbon flavor to give a hint of sweetness, without actually being any sweeter. What it does deliver is a fruitiness that is quite pleasant, sort of like tart cherries, that helps off-set some of the roastedness of the grains.
Given my fondness for stouts, it's not a surprise that these were my favorites, with the Bourbon Barrel version coming out slightly ahead. At 11% abv, these are not beers for the faint of heart (or palate), but for the stout lover, they are sensational.
I highly recommend trying the Laughing Dog beers that fit the styles that you enjoy. And maybe even some of the others; you may find that you like other styles more than you thought you did.
Next tasting is New Jersey's own Cricket Hill.
Monday, May 16, 2011
American Craft Beer Week - Thomas Hooker beers from Connecticut
Today marks the first day of American Craft Beer Week, so in celebration, Total Wine in River Edge had the first of a series of tasting today, with Thomas Hooker beers, which are brewed in Connecticut.
Since this was a rather quick tasting for me, I won't go into great depth, but overall I was impressed.
I started with the Blonde Ale. As the rep from the brewery stated, this is a "craft beer on training wheels". If you are new to craft beers, or you're looking for a lighter beer that will work with a crowd but still give you more flavor than the mass-market beers, this is a good choice; but if you are an experienced craft beer drinker, you probably won't be impressed.
Next up was the Hop Meadow IPA. With a whopping 72 IBUs, this beer is a little bitter for my tastes, especially since the hopping is predominated by Cascade hops, with a bit of Centennial thrown in (at least, I think that's what it was). Very classic Pacific NW style of American IPA; that's just a style that I burned out on long ago. But if you're a hophead who likes a very hoppy beer, this is one you should check out, as it is quite well made, and a very good example of the style.
I then tried the Watermelon Ale. Rather sweet, and not being a watermelon lover, I didn't find it overly enjoyable. A little too far out there for even me.
Then we started hitting the good stuff. Beer #4 was the Liberator Doppelbock. This is one of the better American Doppelbocks that I've had, tasting a little more like the original German style (such as Spaten Optimator or Paulaner Salvator) than most of the American versions; but still showing some American uniqueness. Lots of malt, and a very balanced level of malt to keep it from being too sweet. This is a beer that I'll probably buy in the future.
Finally, the Imperial Porter. Checking in at just under 8% abv, this is no lightweight beer. And while it has 100+ IBUs, the rich malt tames them to the point of the beer tasting dry without being bitter. A very rich, filing, and quite dry porter (richer IMO than many beers that call themselves "Stout"), this is a must try for anyone liking the big dark roasted beers.
Next up for American Craft Beer Week will be Laughing Dog brewery from Idaho on 5/17, followed by Cricket Hill on the 18th and River Horse on the 19th (both from NJ). These tastings will be from 3-7 at the River Edge, NJ Total Wine and More. Then to finish off the week, Samual Adams on Sunday 5/22 from 12-3. Come out and try them so that we can compare notes.
Since this was a rather quick tasting for me, I won't go into great depth, but overall I was impressed.
I started with the Blonde Ale. As the rep from the brewery stated, this is a "craft beer on training wheels". If you are new to craft beers, or you're looking for a lighter beer that will work with a crowd but still give you more flavor than the mass-market beers, this is a good choice; but if you are an experienced craft beer drinker, you probably won't be impressed.
Next up was the Hop Meadow IPA. With a whopping 72 IBUs, this beer is a little bitter for my tastes, especially since the hopping is predominated by Cascade hops, with a bit of Centennial thrown in (at least, I think that's what it was). Very classic Pacific NW style of American IPA; that's just a style that I burned out on long ago. But if you're a hophead who likes a very hoppy beer, this is one you should check out, as it is quite well made, and a very good example of the style.
I then tried the Watermelon Ale. Rather sweet, and not being a watermelon lover, I didn't find it overly enjoyable. A little too far out there for even me.
Then we started hitting the good stuff. Beer #4 was the Liberator Doppelbock. This is one of the better American Doppelbocks that I've had, tasting a little more like the original German style (such as Spaten Optimator or Paulaner Salvator) than most of the American versions; but still showing some American uniqueness. Lots of malt, and a very balanced level of malt to keep it from being too sweet. This is a beer that I'll probably buy in the future.
Finally, the Imperial Porter. Checking in at just under 8% abv, this is no lightweight beer. And while it has 100+ IBUs, the rich malt tames them to the point of the beer tasting dry without being bitter. A very rich, filing, and quite dry porter (richer IMO than many beers that call themselves "Stout"), this is a must try for anyone liking the big dark roasted beers.
Next up for American Craft Beer Week will be Laughing Dog brewery from Idaho on 5/17, followed by Cricket Hill on the 18th and River Horse on the 19th (both from NJ). These tastings will be from 3-7 at the River Edge, NJ Total Wine and More. Then to finish off the week, Samual Adams on Sunday 5/22 from 12-3. Come out and try them so that we can compare notes.
Sunday, May 15, 2011
Blogger problems
Just want to mention that, due to problems with Blogger the last few days, I've had to re-edit some posts, which has changed the order in the posting. Please be sure to scroll down to read the new posts; the newest post other than this one is on Bolero Snort brewery.
And also, if you're reading here, please consider becoming a follower.
Thanks,
David
And also, if you're reading here, please consider becoming a follower.
Thanks,
David
Anakena Ona Malbec (Chile)
I've been a fan of malbec since long before it became trendy, so when I saw one from Chile instead of the usual Argentina, I was intrigued.
Unlike a typical Mendoza malbec, the Anakena Ona is quite dry, with moderately high acidity. Hints of leather even come through on the nose; on the palate, there are nice flavors of red fruits and a little bit of spice.
This is more of an old-world style wine, in that the balance is really leaning toward accompaining food, rather than drinking on its own. A little acidic by itself, I think that it would work fairly well with a nicely marbled steak; although I can't say that I would prefer it over an Argentine malbec for the same meal.
I gave it a score of 83. Recommended for those looking for a drier, less fruity version of malbec than is generally obtained from Argentina (even the Patagonia region). Not recommended for someone who is looking for a fruity wine to drink on its own or with a light snack.
Unlike a typical Mendoza malbec, the Anakena Ona is quite dry, with moderately high acidity. Hints of leather even come through on the nose; on the palate, there are nice flavors of red fruits and a little bit of spice.
This is more of an old-world style wine, in that the balance is really leaning toward accompaining food, rather than drinking on its own. A little acidic by itself, I think that it would work fairly well with a nicely marbled steak; although I can't say that I would prefer it over an Argentine malbec for the same meal.
I gave it a score of 83. Recommended for those looking for a drier, less fruity version of malbec than is generally obtained from Argentina (even the Patagonia region). Not recommended for someone who is looking for a fruity wine to drink on its own or with a light snack.
Shiner Bock Beer from Texas
For years, my friends from Texas have talked about Shiner Bock. And since I like a good Bock beer, I've always been intrigued, so when it finally became available in NJ, I had to give it a try.
On the nose, this beer exhibits exactly what you would expect from a traditional bock beer; lots of sweet maltiness, with only a hint of hops.
On the palate, the malt is nice, but lighter than I expected based on the nose. And while I'm not a fan of overly hopped beers, hops do have their place, and I felt that this beer could use a little more bitterness to offset the malt and give a cleaner finish.
And speaking of finish, while it wasn't particularly clean, it was surprisingly short, lasting for only 2-3 seconds.
I'm not quite sure what to think of this beer. It's too sweet and malty to be a refreshing "lawn mowing" beer, the type that quenches your thirst. And it's too light to be an interesting beer for serious drinking. It would possibly work as a food beer with something like Buffalo wings, where the slight sweetness would offset the spice, but I personally would prefer something a little richer like a Newcastle Brown.
This is probably a good beer for someone looking to move from generic mass produced beers into richer, more interesting craft beers, but for the experienced craft or import beer drinker, I think that it will be disappointing. Of course, if you're a real craft beer fan, you'll try it anyway; I just advise to start by buying a single, and not a six-pack.
On the nose, this beer exhibits exactly what you would expect from a traditional bock beer; lots of sweet maltiness, with only a hint of hops.
On the palate, the malt is nice, but lighter than I expected based on the nose. And while I'm not a fan of overly hopped beers, hops do have their place, and I felt that this beer could use a little more bitterness to offset the malt and give a cleaner finish.
And speaking of finish, while it wasn't particularly clean, it was surprisingly short, lasting for only 2-3 seconds.
I'm not quite sure what to think of this beer. It's too sweet and malty to be a refreshing "lawn mowing" beer, the type that quenches your thirst. And it's too light to be an interesting beer for serious drinking. It would possibly work as a food beer with something like Buffalo wings, where the slight sweetness would offset the spice, but I personally would prefer something a little richer like a Newcastle Brown.
This is probably a good beer for someone looking to move from generic mass produced beers into richer, more interesting craft beers, but for the experienced craft or import beer drinker, I think that it will be disappointing. Of course, if you're a real craft beer fan, you'll try it anyway; I just advise to start by buying a single, and not a six-pack.
Bolero Snort Brewery - Sneak preview of New Jersey's soon-to-be newest brewery
Bolero Snort is a brewery that is in the start-up phase, founded in Ridgefield Park NJ by Robert Olson, Jr. Plans are to start releasing beers possibly as soon as this fall, with full production coming on line sometime in 2012. I was lucky enough to get a few samples from some of the test batches that are being produced, recipes that will probably be tweaked a few more times before being commited to production. So while the reviews can't be relied on for future versions of these beers (assuming that they ever even make it to production!), I've gotten a good feel for the style that Robert is going for. And I have to say, I really like it! So on to the tasting notes...
BTW, I should add, the stout is really starting to grow on me. ;-)
Oak Aged Longhop – 6.6% abv
The Longhop is an IPA that is aged on oak staves that have been soaked in Grand Marnier. Judging from the brewing and bottling dates, I’m guessing it spent about a month on oak.
The first thing I noticed, after the powerful aroma, was the very substantial head; perhaps a little too much carbonation, and I had to wait several minutes for it to subside before I was able to enjoy the beer. A nice balance of malt and hops, while keeping a true IPA character. Lots of citrus flavor, I suspect a combination of hops and the Grand Marnier, with just a hint of pine resin from the hops, and the notes of oak are subtle enough to enhance rather than detract from the character of the beer.
Overall, while I’m not a fan of heavily hopped beers, I found this beer quite pleasant; although a fan of big IPAs may find this a little light on the hops.
Overall, while I’m not a fan of heavily hopped beers, I found this beer quite pleasant; although a fan of big IPAs may find this a little light on the hops.
Fall Pasture – 7.9% abv
This is a pumpkin beer, made with lots of real pumpkin rather than just the spices as some beers seem to be. I admit that I’d pretty much given up on pumpkin beers, as almost all of them seem to be exercises in excess, rather than showing the flavor of the pumpkin. This one however, reminds me of some of the first pumpkin beers I tasted, that actually taste like a pumpkin pie rather than like someone spilled a packet of spices into your glass. Nice light touch of sweetness, with just enough hoppiness to keep it from being cloying. There’s even a very slight hint of chocolate, that works surprisingly well. I have to hope that the next batch of this beer is little changed.
Oatmeal Bull-Aisin Saddles Stout 5.8% abv.
An “Oatmeal Craisin Cookie Stout”, brewed with “lots of oats…, spiced just right, and aged for a few weeks on organic cranberries and whole vanilla beans.” Sounds great; I can hardly wait.
Oddly, being a stout, this has the lightest head of the night, but it looks about right. Very intense nose; almost a burnt coffee smell, which I’m not sure if I like or not.
Oddly, being a stout, this has the lightest head of the night, but it looks about right. Very intense nose; almost a burnt coffee smell, which I’m not sure if I like or not.
On the palate, it’s quite dry. IMO, maybe a little too dry, as the oats and the fruit demand a little sweetness to compliment their flavor. I think there is promise with this recipe, but I think that, as is, the cranberries keep it from being a good dry stout, and the dryness keeps it from being a good fruit-flavored stout (although I’ll give credit for the cranberries being a subtle note of the flavor, rather than being the predominant taste).
My least favorite of the three beers I tried tonight, but it’s growing on me, and I’m sure I’ll finish it.
In conclusion, it seems as if Bolero Snort is going to be a good source of interesting unusual beers, as well as a standard or two, without feeling the need to go to such extremes as to make the beers drinkable only by taste-thrill seekers. I'm guessing that Robert is content with brewing beers that people can really enjoy, rather than brewing something just for the sake of bragging rights of "Most extreme (insert category) beer". As someone who has been burned out by beers with IBUs measured with triple digits, I really appreciate this approach.
For more info, check out their website:
or follow on Facebook or twitter.
And for a good interview with man of many hats Robert Olson, check out fellow curler and blogger Seth Mellin's site:
BTW, I should add, the stout is really starting to grow on me. ;-)
Sunday, April 17, 2011
Chablis
It's odd. For years, I've had an appreciation for white wines from Burgundy, often a Pouilly-Fuisse or Macon, but at times a Meursault or Chassagne-Montrachet. But until tonight, I had never had a Chablis.
The wine of choice was limited by price, so at $20, I got a standard Chablis from Domaine L. Chatelain. Not a Grande or Premier Cru, but just the basic level Chablis, with no vineyard indication.
While I had not tasted a Chablis, I know the classic descriptions. And to a large extent, this fits; nice green apple and mineral on the nose as well as the palate, and a slight bit of lime on the finish. Quite crisp, as a result of a balanced acidity and nice bit of mineral.
But I was a little disappointed that, while it tastes nice, this wine lacks much complexity. While I realize that $20 is the low end for a Chablis, I still expect a little more going on in a wine that sells at that price point. Still, with a meal of fish, or something with a cream sauce, this wine could make a good pairing. But by itself, it's rather plain and lacking.
I can't yet say for sure how typical of a Chablis this is, since I haven't tasted others. It's quite possible (in fact, probable) that I simply don't care so much for the style of wine that is made in Chablis; crisp and bracing as opposed to rich and lush like is found further south.
Since this is a new style of wine for me, I'm not going to make a recommendation or non-recommendation on it. If you like a crisp style of wine, I'd love to hear your opinion on this one. But I probably won't be buying another bottle for myself.
The wine of choice was limited by price, so at $20, I got a standard Chablis from Domaine L. Chatelain. Not a Grande or Premier Cru, but just the basic level Chablis, with no vineyard indication.
While I had not tasted a Chablis, I know the classic descriptions. And to a large extent, this fits; nice green apple and mineral on the nose as well as the palate, and a slight bit of lime on the finish. Quite crisp, as a result of a balanced acidity and nice bit of mineral.
But I was a little disappointed that, while it tastes nice, this wine lacks much complexity. While I realize that $20 is the low end for a Chablis, I still expect a little more going on in a wine that sells at that price point. Still, with a meal of fish, or something with a cream sauce, this wine could make a good pairing. But by itself, it's rather plain and lacking.
I can't yet say for sure how typical of a Chablis this is, since I haven't tasted others. It's quite possible (in fact, probable) that I simply don't care so much for the style of wine that is made in Chablis; crisp and bracing as opposed to rich and lush like is found further south.
Since this is a new style of wine for me, I'm not going to make a recommendation or non-recommendation on it. If you like a crisp style of wine, I'd love to hear your opinion on this one. But I probably won't be buying another bottle for myself.
Saturday, April 16, 2011
Shingleback McLaren Vale Shiraz 2007
This was one of those wines that was alluring from the beginning. Before I even poured a glass, the aroma was very enticing. Once it was in the glass, the nose was very strong, with hints of currant and spice, much as would be expected from a shiraz from the McLaren Vale area of Australia.
On the palate, it is a little surprising; the flavor is quite intense, although it is not as full bodied as might be expected for a wine of 14.5% abv. Flavors of both red and black berries dominate, with only a hint of spice.
But while the first sip is quite nice, it is spoiled by both high acidity and a lack of complexity. While the 2006 version had a great amount of depth, the 2007 is more of a one dimensional wine; nice in flavor, but too simple to be exciting. And the higher than expected acidity makes it more of a food wine than a cocktail sipper, although aeration helped to calm that aspect a bit. With a nice steak, or perhaps even a pot-roast, the acidity would be a welcome change from the typical Aussie shiraz, drinking it on its own it comes across a little tart.
Overall, drinkable and enjoyable, but not a wine that I would consider worth the $20 price point, although it's still a step up from what you would expect to find in the $10-13 range. This is in contrast to the 2006 vintage, which was wonderful with deep complexity. If you can get your hands on the 2006, snap it up. And if you're looking for a nice wine to have with a steak off the grill, consider the 2007. But otherwise, give this one a pass and try a different shiraz.
Not recommended, unless you can get it on sale, or need a shiraz with higher acidity to go with a steak or other rich dish.
On the palate, it is a little surprising; the flavor is quite intense, although it is not as full bodied as might be expected for a wine of 14.5% abv. Flavors of both red and black berries dominate, with only a hint of spice.
But while the first sip is quite nice, it is spoiled by both high acidity and a lack of complexity. While the 2006 version had a great amount of depth, the 2007 is more of a one dimensional wine; nice in flavor, but too simple to be exciting. And the higher than expected acidity makes it more of a food wine than a cocktail sipper, although aeration helped to calm that aspect a bit. With a nice steak, or perhaps even a pot-roast, the acidity would be a welcome change from the typical Aussie shiraz, drinking it on its own it comes across a little tart.
Overall, drinkable and enjoyable, but not a wine that I would consider worth the $20 price point, although it's still a step up from what you would expect to find in the $10-13 range. This is in contrast to the 2006 vintage, which was wonderful with deep complexity. If you can get your hands on the 2006, snap it up. And if you're looking for a nice wine to have with a steak off the grill, consider the 2007. But otherwise, give this one a pass and try a different shiraz.
Not recommended, unless you can get it on sale, or need a shiraz with higher acidity to go with a steak or other rich dish.
Sunday, April 10, 2011
St. Amant Old Vine Zinfandel - Lodi
I've long been a fan of zinfandel; I love the rich body, the big fruit, the spice and smokiness, and the silky texture. St. Amant 2008 has it all. There is plenty of fruit, but it's not a fruit bomb like you might expect from Amador or Sierra Foothills. This wine is about structure. There are notes of raspberry, blackberry, currant, and maybe a hint of dried plum. On top of that is a nice coating of vanilla, with a hint of smoke, and just enough spice on the finish to make you want more. And with the earthiness that only comes from Lodi.
I don't usually think of wines in these terms, but this is a sultry wine; up front, it's very appealing, but as you enjoy it, you realize that it has more depth than you could have expected. And unlike many wines, it's not tiring; each glass is better than the last.
I'm drinking this wine by itself, and it's great like that, but it would work very nicely with a steak off the grill or other robust meats, or with a nice plate of cheese. And while there is a risk that it could overpower simple dishes like roast chicken that you might often choose a zin to accompany, this wine is one that could turn a simple meal into something special.
$20. I gave it 90 points.
Highly Recommended.
I don't usually think of wines in these terms, but this is a sultry wine; up front, it's very appealing, but as you enjoy it, you realize that it has more depth than you could have expected. And unlike many wines, it's not tiring; each glass is better than the last.
I'm drinking this wine by itself, and it's great like that, but it would work very nicely with a steak off the grill or other robust meats, or with a nice plate of cheese. And while there is a risk that it could overpower simple dishes like roast chicken that you might often choose a zin to accompany, this wine is one that could turn a simple meal into something special.
$20. I gave it 90 points.
Highly Recommended.
Saturday, April 9, 2011
Macchia "Delicious" Barbera 2009
Macchia is a winery that seems to specialize in BIG wines, mainly from the Lodi area. So far, I've had two of their zins, and a wonderful Sangiovese. Tonight I tried their Barbera. As might be expected, it was a great match for the lasagna I had for dinner. But unlike many Italian Barberas, it also drinks very well on its own. Weighing in at 15.4% abv, this is a true California wine, with rich body and a silky smooth texture.
On the nose, it presents a lot of tart cherry, blackberry, and spice, with slight notes of tar. On the palate, it is almost explosive; while there are hints of cherry, most of the fruit flavor is dark berries, but there is also a nice structure of earthy flavors, with tobacco and coffee being the main components. While not as dry as many Italian versions of the wine, it is still a dry wine, with plenty of acidity to stand up to a hearty meal.
This wine is a real delight to drink, and at $20, it's a great choice for making an Italian meal something special, or just to drink by itself; although I might have a slight preference for the Sangiovese.
Highly Recommended
On the nose, it presents a lot of tart cherry, blackberry, and spice, with slight notes of tar. On the palate, it is almost explosive; while there are hints of cherry, most of the fruit flavor is dark berries, but there is also a nice structure of earthy flavors, with tobacco and coffee being the main components. While not as dry as many Italian versions of the wine, it is still a dry wine, with plenty of acidity to stand up to a hearty meal.
This wine is a real delight to drink, and at $20, it's a great choice for making an Italian meal something special, or just to drink by itself; although I might have a slight preference for the Sangiovese.
Highly Recommended
Saturday, April 2, 2011
Abracadabra red wine from Washington
Abracadabra is a new (at least to me) red blend from Brian Carter Cellars. Since I was familiar with Brian Carter from his days at Apex, I was quite excited when I saw this new wine from his current venture.I'm not even sure what's in this wine, as it doesn't say on the label, and the flavors are well enough balanced that there are no predominant flavors that indicate a particular grape (and IMO, this is the way a good blend should be).
As you might expect from a wine from the Columbia Valley, this wine is more about elegance than about power. At first, I wasn't sure too about this one, as it is a little reserved for even a Washington wine; I thought there might be a little more intensity, along the lines of the Apex wines. But as I drank it, it started to grow on me. Then once I had some cheese and salami to go with it, it really showed it's strengths. Nice raspberry and other red fruit flavors, with just a hint of oaky vanilla. It's definitely about the elegance and style; if you are looking for a fruit bomb, this is not the wine for you (in fact the wife had only a partial glass). And while I probably wouldn't have this as a wine to drink on its own, I think it would work very well as part of an elegant meal, like a nice filet mignon or similar delicate meat.
I'm looking forward to seeing more of Brian's wines, but since I tend to drink more wine sitting on the sofa watching TV than with elegant meals, I probably won't get this one again. However, if you are planning a nice dinner, or if you want a wine that makes a nice transition between New World and Old World styles, this is a good wine for you.
Overall, a very well made wine; the question is more about the style than the quality. Recommended for those drinkers looking for elegance.
As you might expect from a wine from the Columbia Valley, this wine is more about elegance than about power. At first, I wasn't sure too about this one, as it is a little reserved for even a Washington wine; I thought there might be a little more intensity, along the lines of the Apex wines. But as I drank it, it started to grow on me. Then once I had some cheese and salami to go with it, it really showed it's strengths. Nice raspberry and other red fruit flavors, with just a hint of oaky vanilla. It's definitely about the elegance and style; if you are looking for a fruit bomb, this is not the wine for you (in fact the wife had only a partial glass). And while I probably wouldn't have this as a wine to drink on its own, I think it would work very well as part of an elegant meal, like a nice filet mignon or similar delicate meat.
I'm looking forward to seeing more of Brian's wines, but since I tend to drink more wine sitting on the sofa watching TV than with elegant meals, I probably won't get this one again. However, if you are planning a nice dinner, or if you want a wine that makes a nice transition between New World and Old World styles, this is a good wine for you.
Overall, a very well made wine; the question is more about the style than the quality. Recommended for those drinkers looking for elegance.
Monday, March 28, 2011
Petite Sirah - 2009 Cloudbreak
Cloudbreak is one of those new budget labels that has appeared lately, selling in the $7-8 range. I had tried the Chardonnay, and found it enjoyable, if nothing special, so I decided that the Petite Sirah would be worth a try, especially since the wife likes full bodied reds, and Petite Sirah should be right up that alley.
My first surprise was seeing the alcohol percentage. At only 12.5%, it's at least a point and a half lower than any Petite Sirah that I've had in the past. The next surprise was the nose; lots of red fruits, mainly raspberry, with a hint of raisin. Nice aroma, but not what I expect out of a Petite Sirah.
On the palate, it's quite nice, if simple; and at this point, I'm no longer surprised that it's not like most Petite Sirahs that I've had. Body wise, it's fairly light, on par with many of the Pinot Noirs that I've had. In fact, if it were not for the raisiny notes, this could pass as a slightly odd Pinot.
As can be expected for a wine of this price, it's rather simple, and has a finish that lasts only a few seconds. Unlike many wines of this price, it's not very sweet, but only slightly off-dry.
Cloudbreak Petite Sirah drinks pretty well on it's on as a light quaffer, but I think that it would shine with burgers and dogs off the grill, or other similar flavorful but unimposing foods. However, I don't think it would stand up to Turkish or Indian meals; foods that I often turn to a Petite Sirah to accompany.
I gave this a low score of 81, but mainly because of the light body and short finish. The actual taste is quite good, and if you're looking for a light fruity but not sweet wine for a great price, this is a good go-to wine. But if you're looking for a rich full-bodied Petite Sirah, you're better off with something like the Martin Family or Foppiano.
Recommended with the above conditions.
My first surprise was seeing the alcohol percentage. At only 12.5%, it's at least a point and a half lower than any Petite Sirah that I've had in the past. The next surprise was the nose; lots of red fruits, mainly raspberry, with a hint of raisin. Nice aroma, but not what I expect out of a Petite Sirah.
On the palate, it's quite nice, if simple; and at this point, I'm no longer surprised that it's not like most Petite Sirahs that I've had. Body wise, it's fairly light, on par with many of the Pinot Noirs that I've had. In fact, if it were not for the raisiny notes, this could pass as a slightly odd Pinot.
As can be expected for a wine of this price, it's rather simple, and has a finish that lasts only a few seconds. Unlike many wines of this price, it's not very sweet, but only slightly off-dry.
Cloudbreak Petite Sirah drinks pretty well on it's on as a light quaffer, but I think that it would shine with burgers and dogs off the grill, or other similar flavorful but unimposing foods. However, I don't think it would stand up to Turkish or Indian meals; foods that I often turn to a Petite Sirah to accompany.
I gave this a low score of 81, but mainly because of the light body and short finish. The actual taste is quite good, and if you're looking for a light fruity but not sweet wine for a great price, this is a good go-to wine. But if you're looking for a rich full-bodied Petite Sirah, you're better off with something like the Martin Family or Foppiano.
Recommended with the above conditions.
Friday, March 25, 2011
Mt. Monster Shiraz from Australia 2009
Being a Shiraz fan, I was excited to try the Mt Monster Shiraz from the Limestone Coast area of Australia. I tend to like many of the Shirazes from the Limestone Coast area, and one of my favorites, Jip Jip Rocks, is actually shown on the map on the label for where this winery is located. I don't know if there is a relationship or not; perhaps they just want to create a connection in the mind of the buyer (if that's the plan, it worked on me!)
Sadly, this wine did not quite live up to my expectations. It is good, with a powerful nose, full of raspberry, currant, vanilla, and a touch of spice (all typical of Limestone Coast Shiraz), and quite smooth on the palate, with just a hint of blueberry. The balance is fine, and the medium-full body and long finish are about what you would expect at the $13 price. But it lacks complexity; after the first glass, it becomes somewhat dull and boring. Nothing bad about it, but nothing to get excited about either.
I'm hoping that this is a factor of the vintage. 2009 was a very difficult vintage, with extreme heat across much of southern Australia, and a few wineries destroyed by wildfires (and very sadly, at least four winemakers died in the flames). The lack of depth could easily be a result of grapes that ripened too quickly due to the high heat. I'll certainly try this wine again with the 2010 vintage, but for now, if I want a Shiraz from the Limestone Coast area, I'll spend the extra couple of bucks and get the Jip Jip Rocks, at least as long as I can get the 2008 vintage.
Given the fruit, this would be a decent wine to have for a party, where there are other wines to drink as well. But if you are planning on drinking more than a glass or so, I really can't recommend it. A shame, because it's close to being a really good wine, just lacking the complexity to keep it interesting.
Not recommended.
Sadly, this wine did not quite live up to my expectations. It is good, with a powerful nose, full of raspberry, currant, vanilla, and a touch of spice (all typical of Limestone Coast Shiraz), and quite smooth on the palate, with just a hint of blueberry. The balance is fine, and the medium-full body and long finish are about what you would expect at the $13 price. But it lacks complexity; after the first glass, it becomes somewhat dull and boring. Nothing bad about it, but nothing to get excited about either.
I'm hoping that this is a factor of the vintage. 2009 was a very difficult vintage, with extreme heat across much of southern Australia, and a few wineries destroyed by wildfires (and very sadly, at least four winemakers died in the flames). The lack of depth could easily be a result of grapes that ripened too quickly due to the high heat. I'll certainly try this wine again with the 2010 vintage, but for now, if I want a Shiraz from the Limestone Coast area, I'll spend the extra couple of bucks and get the Jip Jip Rocks, at least as long as I can get the 2008 vintage.
Given the fruit, this would be a decent wine to have for a party, where there are other wines to drink as well. But if you are planning on drinking more than a glass or so, I really can't recommend it. A shame, because it's close to being a really good wine, just lacking the complexity to keep it interesting.
Not recommended.
Friday, March 18, 2011
Kinneybrook Chardonnay 2009
Kinneybrook is a line of wines made by the Kunde family of the Sonoma Valley. The Kunde family has been making wine for over 100 years, in one of the most beautiful estates in California. The Kinneybrook wines are made from one parcel of their estate (and like all of the Kunde wines, it is 100% estate grown).
The Kinneybrook chard has a very nice nose, with aromas of pear and magnolia. On the palate, there is a nice taste of peach, with just a slight hint of a lemony citrus to balance it out. With just enough malolactic fermentation to smooth it out, but not enough to give it a noticable creamyness, the Kinneybrook hits a very nice level of elegance, with enough minerality showing through to give it some real character. And for those who think that California Chardonnays are too oaky, this one will show you that when properly used, a little oak can be very nice without being overwhelming.
A very pleasant wine, and a good example of the elegance that seems much more common from Sonoma than from Napa. Great on it's own, or a good match with a roasted chicken. For $15, it drinks very well, on par with some wines costing much more.
Recommended. I gave it 87 points.
The Kinneybrook chard has a very nice nose, with aromas of pear and magnolia. On the palate, there is a nice taste of peach, with just a slight hint of a lemony citrus to balance it out. With just enough malolactic fermentation to smooth it out, but not enough to give it a noticable creamyness, the Kinneybrook hits a very nice level of elegance, with enough minerality showing through to give it some real character. And for those who think that California Chardonnays are too oaky, this one will show you that when properly used, a little oak can be very nice without being overwhelming.
A very pleasant wine, and a good example of the elegance that seems much more common from Sonoma than from Napa. Great on it's own, or a good match with a roasted chicken. For $15, it drinks very well, on par with some wines costing much more.
Recommended. I gave it 87 points.
Thursday, March 17, 2011
More Torrontes from Argentina
Since the weather is getting a little warmer, tonight I tried the Mendoza Station Seleccion Especial Torrontes 2010. This is a brand that is produced for Total Wine, and as far as I know, is not available elsewhere (although it wouldn't surprise me if the same wine is sold under other names as well; it's produced by Trapiche IIRC).
I'm a fan of the regular Mendoza Station, which at $6, is a great value for a nice summertime wine. So I was looking forward to trying their premium product. The nose is an intense burst of lime, and hint of orange, and something I couldn't quite put my finger on.
The palate is more lime, with a lot of mango or similar tropical flavor. But when well chilled, the acidity is a little strong. Turns out that this wine is balanced for, and has the body to support, a considerably warmer drinking temperature than it's lower priced companion. At the temperature that I would normally reserve for a nice white Burgundy, it's drinking pretty well (I'm guessing that it's currently well over 50F).
Since I tend to drink my torrontes alone or with something like a salad, I prefer it on the more chilled side. But I think that this one would be a good match for shellfish, where the extra acidity is a good thing, or perhaps on a picnic where you might not be able to keep it super-chilled. But in other cases, I'll stick to the previously reviewed La Vuelta, which is a little softer, and the same $8 price.
Recommended with shellfish or similar food (or when you can't keep it cold); otherwise, not recommended. 82 points (although that was with it too cold; maybe 85 warmer)
I'm a fan of the regular Mendoza Station, which at $6, is a great value for a nice summertime wine. So I was looking forward to trying their premium product. The nose is an intense burst of lime, and hint of orange, and something I couldn't quite put my finger on.
The palate is more lime, with a lot of mango or similar tropical flavor. But when well chilled, the acidity is a little strong. Turns out that this wine is balanced for, and has the body to support, a considerably warmer drinking temperature than it's lower priced companion. At the temperature that I would normally reserve for a nice white Burgundy, it's drinking pretty well (I'm guessing that it's currently well over 50F).
Since I tend to drink my torrontes alone or with something like a salad, I prefer it on the more chilled side. But I think that this one would be a good match for shellfish, where the extra acidity is a good thing, or perhaps on a picnic where you might not be able to keep it super-chilled. But in other cases, I'll stick to the previously reviewed La Vuelta, which is a little softer, and the same $8 price.
Recommended with shellfish or similar food (or when you can't keep it cold); otherwise, not recommended. 82 points (although that was with it too cold; maybe 85 warmer)
Sunday, March 13, 2011
Beer for Lent - Double Bock (Doppelbock) - Spaten Optimator
It's a funny thing. I'm not at all religious; but when springtime starts to roll around, nothing feels more right than to drink a few German Double Bock beers. Double bock beers (Doppelbock in German) were first created in the 17th century by the Paulaner monks as something to help them get through the Lenten fasts. They named their beer "Salvator" (or "Savior"). Other beers of the style have adopted the -ator suffix on their name as a tribute to the original.
This is a style of beer that is very malty, very rich, low in bitterness, and rather high in alcohol level. While my favorite is the Aynger Celebrator, I find the Spaten Optimator a close second, and since it is about half the price of the Aynger product, Spaten is my usual choice. The Salvator, while the original, I find a little lighter and less satisfying than the Spaten or Aynger. There are also double bock beers brewed in other parts of the world, especially the US, usually identifiable by the -ator suffix; but in my opinion, few of these come close to measuring up to the Bavarian beers. The US beers especially are typically too hoppy for the style, and some of them are actually brewed as ales, not as a lager like the original and other Bavarian examples.
A typical Bavarian doppelbock is fairly dark in color, and hits the palate with a powerful malty sweetness. It's hard to describe the flavor in terms other than malt; they typically are not overly complex, but they make up for that in raw power. With a good example of the style, the sweetness is countered on the finish by just enough hops to balance it out to a semi-dryness, without enough to give any sort of bitterness; although in fact the hop level is actually substantial, it's not enough to overwhelm the malt.
As you might expect for a beer that was created to help get through a fast, doppelbocks tend to be best consumed by themselves. I've found few foods that truly work well with them, and they are so rich that you really don't need much else to fill you up anyway.
Whether you're fasting for Lent, preparing for Passover, or just enjoying the change in weather, I suggest you try a Doppelbock from Germany. Lighter than a stout or porter, they make a nice transition toward the lighter beers you might enjoy during summer. Just be warned; while they are a little lighter in body than a stout, they are about 25% higher in calories than Guinness, and at a typical 7.5% abv, they can sneak up on you, especially since they are typically so smooth and easy to drink.
This is a style of beer that is very malty, very rich, low in bitterness, and rather high in alcohol level. While my favorite is the Aynger Celebrator, I find the Spaten Optimator a close second, and since it is about half the price of the Aynger product, Spaten is my usual choice. The Salvator, while the original, I find a little lighter and less satisfying than the Spaten or Aynger. There are also double bock beers brewed in other parts of the world, especially the US, usually identifiable by the -ator suffix; but in my opinion, few of these come close to measuring up to the Bavarian beers. The US beers especially are typically too hoppy for the style, and some of them are actually brewed as ales, not as a lager like the original and other Bavarian examples.
A typical Bavarian doppelbock is fairly dark in color, and hits the palate with a powerful malty sweetness. It's hard to describe the flavor in terms other than malt; they typically are not overly complex, but they make up for that in raw power. With a good example of the style, the sweetness is countered on the finish by just enough hops to balance it out to a semi-dryness, without enough to give any sort of bitterness; although in fact the hop level is actually substantial, it's not enough to overwhelm the malt.
As you might expect for a beer that was created to help get through a fast, doppelbocks tend to be best consumed by themselves. I've found few foods that truly work well with them, and they are so rich that you really don't need much else to fill you up anyway.
Whether you're fasting for Lent, preparing for Passover, or just enjoying the change in weather, I suggest you try a Doppelbock from Germany. Lighter than a stout or porter, they make a nice transition toward the lighter beers you might enjoy during summer. Just be warned; while they are a little lighter in body than a stout, they are about 25% higher in calories than Guinness, and at a typical 7.5% abv, they can sneak up on you, especially since they are typically so smooth and easy to drink.
Sunday, March 6, 2011
Sauternes
Carmes de Rieussec is the second label of Ch. Rieussec, one of the top dessert wines out of Bordeaux (and currently owned by Ch Lafite). Since the top label is fairly expensive, I decided to see how the second label tastes, as at $20, it's one of the more affordable Sauternes. I tasted the 2007 vintage, which was a pretty good year for the area.
This is a beauty in the glass, with a rich golden color. On the nose, it exhibits the honeysuckle that you expect with a botrytis affected wine, but also a bit of petrol that I would expect more from a Mosel Valley Reisling. There is also a hint of spices like cinnamon and nutmeg along with a bit of something somewhere between vanilla and caramel.
On the palate, the flavors match the nose, with some nice apple/pear fruit flavors. In short, it's like a liquid apple pie. A fair amount of complexity; not as much as some other Sauternes that I've had, but then again, it's much more affordable. And in fact, I think it's better than some Sauternes I've tasted that cost twice as much!
A note on food pairings; the temptation with a "dessert wine" is to combine it with a traditional dessert. But this often clashes, as whichever one is sweeter will cause the other to taste flat. I've had good luck with dishes like Creme Brulee (where it is more of the fattiness that the sweetness that makes it so yummy), but with sweeter dishes like apple pie, it just doesn't work.
The classic pairing is foie gras, but I can't say how that works, as I've never even tasted foie gras. In my opinion, with a good dessert wine, it's often best to drink it AS dessert, rather than WITH dessert.
Overall, a decent if not exceptional Sauternes, but excellent for the value.
Recommended
This is a beauty in the glass, with a rich golden color. On the nose, it exhibits the honeysuckle that you expect with a botrytis affected wine, but also a bit of petrol that I would expect more from a Mosel Valley Reisling. There is also a hint of spices like cinnamon and nutmeg along with a bit of something somewhere between vanilla and caramel.
On the palate, the flavors match the nose, with some nice apple/pear fruit flavors. In short, it's like a liquid apple pie. A fair amount of complexity; not as much as some other Sauternes that I've had, but then again, it's much more affordable. And in fact, I think it's better than some Sauternes I've tasted that cost twice as much!
A note on food pairings; the temptation with a "dessert wine" is to combine it with a traditional dessert. But this often clashes, as whichever one is sweeter will cause the other to taste flat. I've had good luck with dishes like Creme Brulee (where it is more of the fattiness that the sweetness that makes it so yummy), but with sweeter dishes like apple pie, it just doesn't work.
The classic pairing is foie gras, but I can't say how that works, as I've never even tasted foie gras. In my opinion, with a good dessert wine, it's often best to drink it AS dessert, rather than WITH dessert.
Overall, a decent if not exceptional Sauternes, but excellent for the value.
Recommended
Saturday, March 5, 2011
Douro
Tonight I'm enjoying a bottle of Quinta de Ventozelo Touriga Nacional. This is a dry red made by a high quality Porto producer, using only the finest grape allowed in Port.
But it's not like a Port. It's rich, with the restrained fruit that you might find in a wine from the Rhone. Flavors of cherry and currant, with a little touch of dark fruit, are accented on the finish by a nice touch of chocolate and a bit of dried fig and earthiness. A delightful, if somewhat unusual, wine. I think this would work well with a nice pork dish, or as a cocktail wine with a cheese plate.
Highly recommended.
But it's not like a Port. It's rich, with the restrained fruit that you might find in a wine from the Rhone. Flavors of cherry and currant, with a little touch of dark fruit, are accented on the finish by a nice touch of chocolate and a bit of dried fig and earthiness. A delightful, if somewhat unusual, wine. I think this would work well with a nice pork dish, or as a cocktail wine with a cheese plate.
Highly recommended.
Monday, February 21, 2011
Torrontes!
After a rough start to the night (not one, but two broken wine glasses, in separate incidents), I finally got to taste my bottle of La Vuelta Torrontes 2010, from Mendoza Argentina.
Torrontes is a grape that grows only in Argentina and Uraquay. There is some belief that it is related to Gewurztraminer, and based on the taste, I think that is possible. But it's definitely got its own taste.
The nose is strong, with notes of peach, lime, and orange blossom (and maybe a hint of honeysuckle, but I didn't pick that up on the second glass). Nice and crisp, it has a citrus lemon/lime quality, mixed with a little melon flavor. The finish is very clean and refreshing. Overall, very well balanced, with great fruit, but not overpowering the way some Torrontes can get. I think this is my favorite Torrontes, although there are a couple of 2010 bottles that I haven't yet tried.
This is a great warm weather quaffing wine, and also makes a great cocktail wine with cheese or other light foods. Would probably work very well on a picnic or with other light meals.
At only $8-9, highly recommended
Torrontes is a grape that grows only in Argentina and Uraquay. There is some belief that it is related to Gewurztraminer, and based on the taste, I think that is possible. But it's definitely got its own taste.
The nose is strong, with notes of peach, lime, and orange blossom (and maybe a hint of honeysuckle, but I didn't pick that up on the second glass). Nice and crisp, it has a citrus lemon/lime quality, mixed with a little melon flavor. The finish is very clean and refreshing. Overall, very well balanced, with great fruit, but not overpowering the way some Torrontes can get. I think this is my favorite Torrontes, although there are a couple of 2010 bottles that I haven't yet tried.
This is a great warm weather quaffing wine, and also makes a great cocktail wine with cheese or other light foods. Would probably work very well on a picnic or with other light meals.
At only $8-9, highly recommended
Sunday, February 20, 2011
Courtney Benham Napa Cab 2009
Courtney Benham is the owner of the Martin Ray winery, and along with his brother Derek, founded the Blackstone winery in the 1970s (which they sold in the 90s).
Besides producing the Martin Ray and Angeline lines of wines, Courtney also likes to dabble with wines, which he often sells under his own name. Sometimes, these are experimental wines, or something made from a one-time sourcing of grapes, or often, a wine that he's purchased at a great price from another winery (unlike most wineries, he has good cash flow; when a winery needs to sell some juice for a quick buck, he'll often step in to take advantage of the situation).
Typically, his Napa cabs are wines that are actually made somewhere else, sometimes blended with a bit of his own wine. As such, while always of pretty good quality, they vary greatly from one year to the next. So I'm always anxious to try out a new vintage.
Sadly, the 2009 was a little bit of a disappointment. It is good, with nice flavors of raspberry, currant, and just a hint of vanilla and spice. The problem is that, even though its 14.5% alcohol level isn't that high by modern standards, it doesn't quite handle it, and the alcohol shows through on the nose and mid-palate to a slight degree. Not enough to make it unpleasant to drink, but enough to keep it out of the "exceptional" category. If the price were lower, I would say to buy this, but with a $20 price point, I think that is at best average, and there are other better wines for the same price or lower.
I gave it a score of 84, with points off for balance due to the alcohol being obvious
Not recommended
However, if you happen to see any bottles of his 2008 Napa Cab, snap them up. That vintage was excellent.
Besides producing the Martin Ray and Angeline lines of wines, Courtney also likes to dabble with wines, which he often sells under his own name. Sometimes, these are experimental wines, or something made from a one-time sourcing of grapes, or often, a wine that he's purchased at a great price from another winery (unlike most wineries, he has good cash flow; when a winery needs to sell some juice for a quick buck, he'll often step in to take advantage of the situation).
Typically, his Napa cabs are wines that are actually made somewhere else, sometimes blended with a bit of his own wine. As such, while always of pretty good quality, they vary greatly from one year to the next. So I'm always anxious to try out a new vintage.
Sadly, the 2009 was a little bit of a disappointment. It is good, with nice flavors of raspberry, currant, and just a hint of vanilla and spice. The problem is that, even though its 14.5% alcohol level isn't that high by modern standards, it doesn't quite handle it, and the alcohol shows through on the nose and mid-palate to a slight degree. Not enough to make it unpleasant to drink, but enough to keep it out of the "exceptional" category. If the price were lower, I would say to buy this, but with a $20 price point, I think that is at best average, and there are other better wines for the same price or lower.
I gave it a score of 84, with points off for balance due to the alcohol being obvious
Not recommended
However, if you happen to see any bottles of his 2008 Napa Cab, snap them up. That vintage was excellent.
Friday, February 18, 2011
Sobon Estates Old Vine Zinfandel 2009
I have long been a fan of good Zinfandel wines (that's red zins; not the sickly sweet pink "white" zinfandel), and since discovering the wines of Paul Sobon, the Sobon Estates wines have been among my favorite ones.
The 2009 Old Vines from Amador County is no exception. Very rich fruit flavors of raspberry and blackberry, with ample vanilla and just a hint of spice. Fairly full bodied, enough that it easily handles the 14.9% alcohol level, but a little lighter than some of the biggest zins, and not at all over-whelming.
Great wine by itself; it was a little much with the chicken I had tonight (which was not a surprise; I just didn't have anything better to choose from). It would be great with burgers off the grill, or for a cocktail party, as it will go with, or at least not clash with, just about anything.
I gave it 87 points.
At $12, Highly recommended.
The 2009 Old Vines from Amador County is no exception. Very rich fruit flavors of raspberry and blackberry, with ample vanilla and just a hint of spice. Fairly full bodied, enough that it easily handles the 14.9% alcohol level, but a little lighter than some of the biggest zins, and not at all over-whelming.
Great wine by itself; it was a little much with the chicken I had tonight (which was not a surprise; I just didn't have anything better to choose from). It would be great with burgers off the grill, or for a cocktail party, as it will go with, or at least not clash with, just about anything.
I gave it 87 points.
At $12, Highly recommended.
Thursday, February 17, 2011
Diamond Knot Brown Ale
Diamond Knot is a Washington state brewery that's been around since 1994, but I only recently heard of them. While they have several beers, I decided that I was in the mood for something a little lighter than the stouts I've been drinking recently, so for $5 for a bomber, I decided to try the Brown Ale.
This is a pretty typical west-coast style brown ale. Deep amber in color, with a slight haze to it, but only a very light trace of a head. There's a slight hint of cocoa on the nose, but it doesn't show up on the palate, which has a slight maltiness but a strong dose of citrus (probably Cascade hops) and a bit of pine-resin (Centenial?). The finish lingers with a mild bitterness that would probably be very good with a juicy burger or other food, but is less than ideal for drinking by itself.
I'm not a huge fan of many west-coast beers, having gotten burned out on over-hopped creations while I lived out west. I probably won't buy this again, but I won't turn one down if offered, either. I prefer it over many of the other west coast beers I've had, as it's less hoppy than similar beers from breweries like Rogue or Pike. But I still wish it had a little more maltiness to it.
If you like west coast style beers but are looking for something a little less intense, then this beer is worth trying. Otherwise, it's not special enough to seek out.
This is a pretty typical west-coast style brown ale. Deep amber in color, with a slight haze to it, but only a very light trace of a head. There's a slight hint of cocoa on the nose, but it doesn't show up on the palate, which has a slight maltiness but a strong dose of citrus (probably Cascade hops) and a bit of pine-resin (Centenial?). The finish lingers with a mild bitterness that would probably be very good with a juicy burger or other food, but is less than ideal for drinking by itself.
I'm not a huge fan of many west-coast beers, having gotten burned out on over-hopped creations while I lived out west. I probably won't buy this again, but I won't turn one down if offered, either. I prefer it over many of the other west coast beers I've had, as it's less hoppy than similar beers from breweries like Rogue or Pike. But I still wish it had a little more maltiness to it.
If you like west coast style beers but are looking for something a little less intense, then this beer is worth trying. Otherwise, it's not special enough to seek out.
Saturday, February 12, 2011
Heresy
Heresy is a limited release Oak barrel aged Imperial stout from Weyerbacher. In the past, I've had mixed luck with oak-aged beers; many of them simply can't stand up to the oak, and end up being harsh and unbalanced. That is not a problem with the Heresy. This is one of the most insanely intense beers I've run across recently.
The nose has a strong aroma of dark chocolate, with hints of coffee, and a little vanilla. One sip is enough to make you sit up and take notice; a very slight sweetness up front tempers the intense roasted flavors, and the oak definitely shows through, but doesn't overpower. Then the dryness of the oak and the slight hoppiness kick in to give a long dry finish, with some almost caramel like overtones.
The label states that the alcohol content is 8%. I would have guessed a little higher to have the intensity that this beer has. A true sipping beer, as I write this I've been drinking this beer for over an hour, and I'm not quite finished. Makes the nearly $4 pricetag seem quite reasonable.
Highly recommended to those who enjoy huge intense (but not overly hoppy) beers, especially those who consider Guinness a "light" beer. If you prefer your beers lighter and thirst quenching, then avoid this one. This is more like a meal in a glass.
The nose has a strong aroma of dark chocolate, with hints of coffee, and a little vanilla. One sip is enough to make you sit up and take notice; a very slight sweetness up front tempers the intense roasted flavors, and the oak definitely shows through, but doesn't overpower. Then the dryness of the oak and the slight hoppiness kick in to give a long dry finish, with some almost caramel like overtones.
The label states that the alcohol content is 8%. I would have guessed a little higher to have the intensity that this beer has. A true sipping beer, as I write this I've been drinking this beer for over an hour, and I'm not quite finished. Makes the nearly $4 pricetag seem quite reasonable.
Highly recommended to those who enjoy huge intense (but not overly hoppy) beers, especially those who consider Guinness a "light" beer. If you prefer your beers lighter and thirst quenching, then avoid this one. This is more like a meal in a glass.
Thursday, February 10, 2011
Saladini Pilastri
In honor of "National Pizza Day", I had a pizza for dinner, and figured it was a good time to open a bottle of Italian wine. On tap for tonight was Saladini Pilastri Vigna Monteprandone, a Rosso Piceno Superiore, which is from the Marche area in Italy (on the east coast, farther south than Tuscany, but farther north than Rome). Rosso Piceno is a blend of Sangiovese (the main grape of Chianti) and Montepulciano (the grape, not the city; where they grow Sangiovese, and not Montepulciano).
This is a typically dry Italian red wine. In fact, a little too dry to work well with the cheese pizza I had for dinner. It came across a little tart, and frankly harsh. I think this was a combination of not letting it breath, and simply not being a good match for the pizza.
After letting it sit and breath for about an hour, it opened up with much more fruit. Still quite dry, the flavors of cherry and plum present themselves slowly, rather than hitting you over the head the way so many California wines do. The finish is equally dry, with a little earthiness and a hint of dried fruit. Quite pleasant, even if not what I expected.
Pizza needs a slightly sweeter or fruitier wine; my favorite is a Valpolicello or Valpolicello Ripasso, but I think this would work great with a juicy steak. With the earthiness, I suspect it would be a good match to venison, but it's a combination I haven't tried (if you want to serve me some venison, I'll be happy to bring along a bottle!)
Overall, very nice, although I suspect too dry for many people. Certainly more of a food wine than a cocktail wine, as to be expected for an Old World wine. And since it's from an area that's not so well known, and about $13, it represents a great value compared to comparable quality wines from Chianti, Montepulciano, or Barolo.
Recommended, if you're having a hearty meal.
This is a typically dry Italian red wine. In fact, a little too dry to work well with the cheese pizza I had for dinner. It came across a little tart, and frankly harsh. I think this was a combination of not letting it breath, and simply not being a good match for the pizza.
After letting it sit and breath for about an hour, it opened up with much more fruit. Still quite dry, the flavors of cherry and plum present themselves slowly, rather than hitting you over the head the way so many California wines do. The finish is equally dry, with a little earthiness and a hint of dried fruit. Quite pleasant, even if not what I expected.
Pizza needs a slightly sweeter or fruitier wine; my favorite is a Valpolicello or Valpolicello Ripasso, but I think this would work great with a juicy steak. With the earthiness, I suspect it would be a good match to venison, but it's a combination I haven't tried (if you want to serve me some venison, I'll be happy to bring along a bottle!)
Overall, very nice, although I suspect too dry for many people. Certainly more of a food wine than a cocktail wine, as to be expected for an Old World wine. And since it's from an area that's not so well known, and about $13, it represents a great value compared to comparable quality wines from Chianti, Montepulciano, or Barolo.
Recommended, if you're having a hearty meal.
Wednesday, February 2, 2011
A Tale of Two Whites
During the cold weather, I tend to drink more red wines than white. Tonight, in celebration of Punxsutawney Phil not seeing his shadow (and hence, an indication of an end to winter), I decided to open a bottle of white.
I chose a bottle of Angeline Russian River Valley Chardonnay 2009 ($13), a wine I've always enjoyed in the past. Well, the 2009 vintage is different; very light color and nose, with just a hint of pear and musk. On the palate, bits of pear and pineapple, and lacking the creaminess I've come to expect from Angeline. Really rather odd tasting, and not in a good way. It improved slightly as it warmed up, but not enough to enjoy drinking it.
So I opened a second bottle, this time River Road Reserve Russian River Valley Chardonnay ($15), again from 2009. I had tasted the regular bottling from River Road late last year, and was quite impressed with the 2009 vintage, so I had high hopes for this as well.
Thankfully, I was not let down for the second time in a night. The Reserve is quite rich, on the borderline of being full bodied, with pear, magnolia blossom, and a hint of minerality on the nose; and apple, peach, and a little lemon on the palate. Fairly dry, but with enough fruit to make it very pleasant, it works well on it's own, but should also do very well with foods like roast chicken. Also would be a great wine for a cocktail party, as it would work with most hors d'oeuvres.
Overall, I recommend the River Road Reserve. As for the Angeline, not recommended; spend the extra buck or two for the River Road.
I chose a bottle of Angeline Russian River Valley Chardonnay 2009 ($13), a wine I've always enjoyed in the past. Well, the 2009 vintage is different; very light color and nose, with just a hint of pear and musk. On the palate, bits of pear and pineapple, and lacking the creaminess I've come to expect from Angeline. Really rather odd tasting, and not in a good way. It improved slightly as it warmed up, but not enough to enjoy drinking it.
So I opened a second bottle, this time River Road Reserve Russian River Valley Chardonnay ($15), again from 2009. I had tasted the regular bottling from River Road late last year, and was quite impressed with the 2009 vintage, so I had high hopes for this as well.
Thankfully, I was not let down for the second time in a night. The Reserve is quite rich, on the borderline of being full bodied, with pear, magnolia blossom, and a hint of minerality on the nose; and apple, peach, and a little lemon on the palate. Fairly dry, but with enough fruit to make it very pleasant, it works well on it's own, but should also do very well with foods like roast chicken. Also would be a great wine for a cocktail party, as it would work with most hors d'oeuvres.
Overall, I recommend the River Road Reserve. As for the Angeline, not recommended; spend the extra buck or two for the River Road.
Tuesday, February 1, 2011
Mallee Point Shiraz
Some nights, you just feel like drinking something that you don't have to think about. Tonight is one of those nights. So I opened a bottle of Mallee Point Shiraz.
This is made by the Casella family of Australia, more famous for their [yellow tail] brand, which is made just for the US (if you find [yellow tail] in Australia, you know you're at a tourist joint; they imported it from the US). But the Mallee Point is much cleaner than the [yellow tail] wine; still simple, slightly sweet, not complex, but also not cloying the way the more famous wine is. Nothing special, but at $6/bottle, very affordable and drinkable.
According to Mark Casella, the Mallee Point wines are aimed a younger audience than the [yellow tail] wines, which is why they are sealed with a screw-cap. Maybe that's why I think they're better. ;-)
Overall, you'll never mistake this for a $20 bottle. But in the very low price range, this is one of the better wines I've run across.
This is made by the Casella family of Australia, more famous for their [yellow tail] brand, which is made just for the US (if you find [yellow tail] in Australia, you know you're at a tourist joint; they imported it from the US). But the Mallee Point is much cleaner than the [yellow tail] wine; still simple, slightly sweet, not complex, but also not cloying the way the more famous wine is. Nothing special, but at $6/bottle, very affordable and drinkable.
According to Mark Casella, the Mallee Point wines are aimed a younger audience than the [yellow tail] wines, which is why they are sealed with a screw-cap. Maybe that's why I think they're better. ;-)
Overall, you'll never mistake this for a $20 bottle. But in the very low price range, this is one of the better wines I've run across.
Monday, January 31, 2011
Chateau de Segries Cotes du Rhone 2009 (red)
Chateau de Segries is an estate in the Lirac area of the Rhone Valley, with a few parcels in other areas. Their Cotes du Rhone is a traditional blend, of mostly Grenache and Syrah, with a bit of cinsault and carignan thrown in as well.
Nice ruby-red in color, with a nice nose of cherry, vanilla (despite it being only 10% in oak), and a hint of spice; as well as something else nice that I can't quite figure out how to describe.
The palate is just what you would want from a Cotes du Rhone; a medium body with a little raspberry, a little blackberry, a nice touch of spice, and a little earthiness, all in a wine dry enough to work very well with food, but fruity enough to drink on it's own.
This would be a good wine to have with most lamb dishes, or with a vegetarian dish with lots of mushrooms. I don't remember the price exactly, but I think this is around $15. At that point, it's a very good wine, a step up in depth from some lesser CdR's.
Recommended
Nice ruby-red in color, with a nice nose of cherry, vanilla (despite it being only 10% in oak), and a hint of spice; as well as something else nice that I can't quite figure out how to describe.
The palate is just what you would want from a Cotes du Rhone; a medium body with a little raspberry, a little blackberry, a nice touch of spice, and a little earthiness, all in a wine dry enough to work very well with food, but fruity enough to drink on it's own.
This would be a good wine to have with most lamb dishes, or with a vegetarian dish with lots of mushrooms. I don't remember the price exactly, but I think this is around $15. At that point, it's a very good wine, a step up in depth from some lesser CdR's.
Recommended
Sunday, January 30, 2011
Terra Barossa Cuvee 2008
I went to a tasting of Australian wines yesterday, and while several were decent, one was outstanding: the 2008 Terra Barossa Cuvee by Thorn Clarke.
Thorn Clarke is better known for their Shotfire Ridge and William Randall Shiraz, wines that are commonly seen in Wine Spectator Highly Rated lists. Terra Barossa is their sub $20 offering, and the cuvee has a new blend for the 2008 vintage; Shiraz (55%), Cabernet Sauvignon (28%), and Petit Verdot (17%). This is the first time I've seen Petit Verdot in a Shiraz blend, or for that matter, anything from Australia.
The downside to the tasting is that I had to sample the wine from a small plastic cup, instead of a proper glass. Despite this, the nose was huge, with notes of cherry, blackberry, and a little tobacco. On the palate, it was very full bodied, with a little more brambly dark fruit, a little spice, and the tobacco still coming through on the finish. And speaking of finish, this one lasted for several minutes.
A great wine to drink on it's own, or with a hearty beef dish or a steak. At $15, this is by far the best valued wine I've had since starting this blog. I hesitate to give a rating when tasting at a tasting, but I feel sure that when I have this at home (and trust me, I'll have it again), it will easily score in the 90s on a 100 point scale.
Very highly recommended. In fact, buy two.
Thorn Clarke is better known for their Shotfire Ridge and William Randall Shiraz, wines that are commonly seen in Wine Spectator Highly Rated lists. Terra Barossa is their sub $20 offering, and the cuvee has a new blend for the 2008 vintage; Shiraz (55%), Cabernet Sauvignon (28%), and Petit Verdot (17%). This is the first time I've seen Petit Verdot in a Shiraz blend, or for that matter, anything from Australia.
The downside to the tasting is that I had to sample the wine from a small plastic cup, instead of a proper glass. Despite this, the nose was huge, with notes of cherry, blackberry, and a little tobacco. On the palate, it was very full bodied, with a little more brambly dark fruit, a little spice, and the tobacco still coming through on the finish. And speaking of finish, this one lasted for several minutes.
A great wine to drink on it's own, or with a hearty beef dish or a steak. At $15, this is by far the best valued wine I've had since starting this blog. I hesitate to give a rating when tasting at a tasting, but I feel sure that when I have this at home (and trust me, I'll have it again), it will easily score in the 90s on a 100 point scale.
Very highly recommended. In fact, buy two.
Saturday, January 29, 2011
New Holland "The Poet" Oatmeal Stout
The recent snow storms and a heavy work schedule have been rough, and have seriously cut into my drinking time. Thankfully, I finally got a day off with no snow, so I'm getting back on schedule.
Tonight I'm trying The Poet, an oatmeal stout made by New Holland brewery in Michigan. It's very dark; pretty much black. Nice creamy head. The nose has enough coffee and chocolate that I had to check the label to see if either of these are added. If they are, it's not listed, so I think it's just the malt.
This is a big beer. A little coffee and slight sweetness up front, with plenty of intense dark malt, but a slight bitterness gives a very dry finish, with lingering notes of chocolate and dark malt.
Overall, it's not incredibly complex. But it more than makes up for that with intensity and richness, with a very smooth style for a beer of this flavor level. If you like a good rich stout, this is a great beer to try. If you're new to stouts, this is probably not the one to start with.
Recommended
Tonight I'm trying The Poet, an oatmeal stout made by New Holland brewery in Michigan. It's very dark; pretty much black. Nice creamy head. The nose has enough coffee and chocolate that I had to check the label to see if either of these are added. If they are, it's not listed, so I think it's just the malt.
This is a big beer. A little coffee and slight sweetness up front, with plenty of intense dark malt, but a slight bitterness gives a very dry finish, with lingering notes of chocolate and dark malt.
Overall, it's not incredibly complex. But it more than makes up for that with intensity and richness, with a very smooth style for a beer of this flavor level. If you like a good rich stout, this is a great beer to try. If you're new to stouts, this is probably not the one to start with.
Recommended
Wednesday, January 26, 2011
Samual Smith's Nut Brown Ale
Years ago, this was one of my favorite beers. But I quit buying it because I found that too many of them were skunky, a result of being packaged in clear glass. Recently, I discovered that they have finally moved to brown glass, so I decided it was time to see if it's as good as I remember.
Pouring it, it looks beautiful. Deep rich reddish brown, with a dense white head. Looks almost too good to drink, but I'll manage. Sweet malt with a very slight hoppiness on the nose. On the palate, it has a lot of malt, but only a slight bit of sweetness. There is a flavor that I can't quite describe that I think is the result of the hops, and seems to balance out the malt. The hops linger on the finish, giving just a slightly bitter finish. Perhaps that bitter finish is what made this beer work so well with the chicken wings I used to have at the bar, but for drinking it without food, it's a little more than I'd prefer.
Overall, not quite as good as I remember, and I think I prefer the Newcastle from a few nights ago, but still a pretty good beer. As a bonus, it costs no more now than it did when I first tried it nearly 30 years ago.
Recommended, especially with food.
Pouring it, it looks beautiful. Deep rich reddish brown, with a dense white head. Looks almost too good to drink, but I'll manage. Sweet malt with a very slight hoppiness on the nose. On the palate, it has a lot of malt, but only a slight bit of sweetness. There is a flavor that I can't quite describe that I think is the result of the hops, and seems to balance out the malt. The hops linger on the finish, giving just a slightly bitter finish. Perhaps that bitter finish is what made this beer work so well with the chicken wings I used to have at the bar, but for drinking it without food, it's a little more than I'd prefer.
Overall, not quite as good as I remember, and I think I prefer the Newcastle from a few nights ago, but still a pretty good beer. As a bonus, it costs no more now than it did when I first tried it nearly 30 years ago.
Recommended, especially with food.
Monday, January 24, 2011
Left Hand Milk Stout
Very dark, but not quite as black as I expected for a stout (IOW, it let's a little light through).
The nose is a mix of dark chocolate and dark roasted coffee, with maybe a slight hint of hazelnut. On the palate, rich and full, without being overly heavy. On the dry side for a milk stout, with only enough creaminess to make it extremely smooth. A little more hoppy than the nose would indicate, but that is probably what is balancing the creaminess so well. Lingering notes of mocha just make you want to take another sip. I'm really enjoying this beer.
Highly recommended.
The nose is a mix of dark chocolate and dark roasted coffee, with maybe a slight hint of hazelnut. On the palate, rich and full, without being overly heavy. On the dry side for a milk stout, with only enough creaminess to make it extremely smooth. A little more hoppy than the nose would indicate, but that is probably what is balancing the creaminess so well. Lingering notes of mocha just make you want to take another sip. I'm really enjoying this beer.
Highly recommended.
Saturday, January 22, 2011
Two new world reds
Tonight I tasted two different reds; a Shiraz from Australia, and a California Cab.
The first wine was Mandu Shiraz 2007. I was excited to try this for two reasons; I like Shiraz, and this is from the area of Great Western, and I've never had a wine from that area. (Also, since I'm watching the Australian Open, I feel I should drink an Aussie wine). I'm not sure if this wine is characteristic of the area or not, but I wasn't crazy about it. Less fruit forward than most Shiraz that I've had, with roses and lanolin on the nose. Not very complex, and for a wine costing (IIRC) about $15, disappointing. I'm hoping to try another Shiraz from Great Western to find out if it's the area or just this wine, but I won't be trying this one again.
Since the first wine was less than wonderful, I opened another. This time the Inkling Cabernet, from Paso Robles California. A slightly odd nose, that improved considerably upon using the Venturi (if you don't have a Venturi aerator, I highly recommend getting one). After the aeration, it had a nose not too untypical of Paso Robles, with cherry, brambles, and a little earth. But on the palate, pleasant, but lacking depth. At $10, not bad, but not great either. I think this would be a good wine for a burger cook-out, but I would prefer something else in most other settings (like the similar priced Coastline, also from Paso Robles).
Recommended, but only for casual settings.
The first wine was Mandu Shiraz 2007. I was excited to try this for two reasons; I like Shiraz, and this is from the area of Great Western, and I've never had a wine from that area. (Also, since I'm watching the Australian Open, I feel I should drink an Aussie wine). I'm not sure if this wine is characteristic of the area or not, but I wasn't crazy about it. Less fruit forward than most Shiraz that I've had, with roses and lanolin on the nose. Not very complex, and for a wine costing (IIRC) about $15, disappointing. I'm hoping to try another Shiraz from Great Western to find out if it's the area or just this wine, but I won't be trying this one again.
Since the first wine was less than wonderful, I opened another. This time the Inkling Cabernet, from Paso Robles California. A slightly odd nose, that improved considerably upon using the Venturi (if you don't have a Venturi aerator, I highly recommend getting one). After the aeration, it had a nose not too untypical of Paso Robles, with cherry, brambles, and a little earth. But on the palate, pleasant, but lacking depth. At $10, not bad, but not great either. I think this would be a good wine for a burger cook-out, but I would prefer something else in most other settings (like the similar priced Coastline, also from Paso Robles).
Recommended, but only for casual settings.
Thursday, January 20, 2011
Newcastle Brown Ale
I wanted to watch the Australian Open tonight, but since coverage didn't start until late, I put in my dvd of Three Sheets, and watched the episode on Newcastle. Having planned ahead, I had the appropriate beer on hand, Newcastle Brown Ale.
This has long been one of my favorite beers. Slightly sweet, with a lot of malt character. Some fruity esters come through mainly on the nose, but to a lesser extent on the palate. As is typical of beers from the area, it is not very hoppy. This was explained in the show that, because hops do not grow that far north, brewers traditionally used a light dose of hops rather than pay the expensive costs to transport them from the south. Whatever the reason, I'm glad of it, because I think this is a great beer. In fact, I'd go so far as to say that it defines the style of British Brown Ale.
While most people don't think too hard about food pairings for beer, I have to point out that Newcastle Brown goes very well with spicy chicken wings. The slight sweetness counters the spice nicely, and it's light enough in body to be very quaffable.
This has long been one of my favorite beers. Slightly sweet, with a lot of malt character. Some fruity esters come through mainly on the nose, but to a lesser extent on the palate. As is typical of beers from the area, it is not very hoppy. This was explained in the show that, because hops do not grow that far north, brewers traditionally used a light dose of hops rather than pay the expensive costs to transport them from the south. Whatever the reason, I'm glad of it, because I think this is a great beer. In fact, I'd go so far as to say that it defines the style of British Brown Ale.
While most people don't think too hard about food pairings for beer, I have to point out that Newcastle Brown goes very well with spicy chicken wings. The slight sweetness counters the spice nicely, and it's light enough in body to be very quaffable.
Wednesday, January 19, 2011
Dessert wine
I'll admit it. I like sweet wines.
There, I've said it.
But I'm picky. They have to be good ones. So tonight, on my never-ending quest for an inexpensive desert wine, I tried the Anakena Late Harvest 2008. It's a blend of mostly viognier (which I love, but have never seen in a dessert wine), and Muscat of Alexandria. At only about $12 for a 500ml bottle, definitely qualifies as inexpensive.
Nice nose, with strong aromas of honeysuckle, a little peach, and a slight hint of other floralness. On the palate, moderately sweet, with a light to medium body, with the same peach and honeysuckle flavors as on the nose. Not as rich as I'd prefer, but considering the price, not bad.
Sadly, the finish was disappointing, lasting only a few seconds. I've had dessert and other sweet wines give finishes that lasted over a minute, and while I didn't expect that from a $12 bottle, I did expect a little more than I got.
Bottom line, good, but not great. This would be a good bottle for a family gathering where you want something sweet for dessert, don't want to spend a lot, and most people wouldn't appreciate a more expensive bottle. But for the most part, I'd recommend spending a little more and getting something richer (such as the Apex II Late Harvest 2007, which is about the same price for a smaller bottle).
There, I've said it.
But I'm picky. They have to be good ones. So tonight, on my never-ending quest for an inexpensive desert wine, I tried the Anakena Late Harvest 2008. It's a blend of mostly viognier (which I love, but have never seen in a dessert wine), and Muscat of Alexandria. At only about $12 for a 500ml bottle, definitely qualifies as inexpensive.
Nice nose, with strong aromas of honeysuckle, a little peach, and a slight hint of other floralness. On the palate, moderately sweet, with a light to medium body, with the same peach and honeysuckle flavors as on the nose. Not as rich as I'd prefer, but considering the price, not bad.
Sadly, the finish was disappointing, lasting only a few seconds. I've had dessert and other sweet wines give finishes that lasted over a minute, and while I didn't expect that from a $12 bottle, I did expect a little more than I got.
Bottom line, good, but not great. This would be a good bottle for a family gathering where you want something sweet for dessert, don't want to spend a lot, and most people wouldn't appreciate a more expensive bottle. But for the most part, I'd recommend spending a little more and getting something richer (such as the Apex II Late Harvest 2007, which is about the same price for a smaller bottle).
Sunday, January 16, 2011
Old Pulteney Scotch
Some nights, especially those where it's really cold out, nothing hits the spot like a good dram of whisky. Tonight I'm having a glass of Old Pulteney single malt, which is from the distillery of the same name that is the northernmost on the mainland (there are two on the Orkney Islands that are farther north). One of the odd things about Old Pulteney was that when they were installing the still, it didn't quite fit. So they cut off part of the gooseneck, resulting in a shorter than designed still. This could be expected to give a fuller bodied slightly oilier whisky, but sometimes it's hard to say what has caused what effects.
On the nose, OP does present a slightly oily character, with hints of spice and smoke (I'm drinking it neat). On the palate, it starts out dry, with a slight herbalness and just a bit of heat. But after a few seconds, a nice slight honey sweetness shows through, countering the spicy warmth perfectly. The finish is just slightly off-dry, leaving you wanting more. The whole time, it is exceedingly smooth.
Adding just a splash of water helps open it up, as is typical with most single malts (if you only drink them neat, I suggest also trying it with a few drops of water; it can make an amazing difference with some Scotchs). The spice on the nose is now shared with a slight floralness, and on the palate, the honeyed sweetness, while still very slight, comes through from the beginning, with the spicyness showing up more on the finish. It's almost as if the splash of water has reversed the tasting sensation, with a little extra complexity.
If you like single malts, I suggest you seek this one out. It's not easy to find, but it's also reasonably priced when you do. While this is technically a Highland malt, it is a little fuller bodied than most Highland malts, with some of the oiliness of an island malt, but without the intense smoke of the Islay malts, or the searing spice of something like Talisker. Overall, one of my favorites.
This tasting was of the 12 year old version. There is also a 17 year old, which I haven't tried.
On the nose, OP does present a slightly oily character, with hints of spice and smoke (I'm drinking it neat). On the palate, it starts out dry, with a slight herbalness and just a bit of heat. But after a few seconds, a nice slight honey sweetness shows through, countering the spicy warmth perfectly. The finish is just slightly off-dry, leaving you wanting more. The whole time, it is exceedingly smooth.
Adding just a splash of water helps open it up, as is typical with most single malts (if you only drink them neat, I suggest also trying it with a few drops of water; it can make an amazing difference with some Scotchs). The spice on the nose is now shared with a slight floralness, and on the palate, the honeyed sweetness, while still very slight, comes through from the beginning, with the spicyness showing up more on the finish. It's almost as if the splash of water has reversed the tasting sensation, with a little extra complexity.
If you like single malts, I suggest you seek this one out. It's not easy to find, but it's also reasonably priced when you do. While this is technically a Highland malt, it is a little fuller bodied than most Highland malts, with some of the oiliness of an island malt, but without the intense smoke of the Islay malts, or the searing spice of something like Talisker. Overall, one of my favorites.
This tasting was of the 12 year old version. There is also a 17 year old, which I haven't tried.
Friday, January 14, 2011
Scuttlebutt Porter
Tonight felt more like a beer night, not a wine night. So I decided to try the Scuttlebutt Porter from Everett, Washington, a brewery I've just recently heard of and never tried.
Very dark in color, with only a few hints of reddish brown around the edges keeping me from calling it black. A nice aroma of roasted malt is almost chocolate-y, and as to be expected from a beer from this part of the world, a noticable, but not over-whelming,Cascade hoppiness.
On the palate, very rich and almost creamy, with pronounced chocolate overtones. The hops are enough to offset the sweetness of the malt, but not enough to start tasting bitter. As someone who has become rather burned out on the high IBU beers loaded with Cascade and/or Centenial hops, this is a refreshing reminder of what a lighter touch can do, while still keeping a Pacific NW character.
After trying this beer, I'm looking forward to trying other Scuttlebutt beers, and at a reasonable price of $4 for a bomber, I have the feeling that I'll drink this one on a regular basis. I like this even better than the Pike's, which is IMO a little too hoppy.
Recommended if you like heavy dark beers. This could easily be called a Stout, and no one would argue.
Very dark in color, with only a few hints of reddish brown around the edges keeping me from calling it black. A nice aroma of roasted malt is almost chocolate-y, and as to be expected from a beer from this part of the world, a noticable, but not over-whelming,Cascade hoppiness.
On the palate, very rich and almost creamy, with pronounced chocolate overtones. The hops are enough to offset the sweetness of the malt, but not enough to start tasting bitter. As someone who has become rather burned out on the high IBU beers loaded with Cascade and/or Centenial hops, this is a refreshing reminder of what a lighter touch can do, while still keeping a Pacific NW character.
After trying this beer, I'm looking forward to trying other Scuttlebutt beers, and at a reasonable price of $4 for a bomber, I have the feeling that I'll drink this one on a regular basis. I like this even better than the Pike's, which is IMO a little too hoppy.
Recommended if you like heavy dark beers. This could easily be called a Stout, and no one would argue.
Sunday, January 9, 2011
Montoya Napa Cab
Last night I had the 2007 Montoya cab. 2007 was a great year in Napa, and when I opened this bottle, I was immediately hit by the amazing nose. On the palate, there was some nice dark fruit, and the first few sips were delightlful.
But even with the great fruit, it lacked depth and complexity. After the first glass, it frankly got a little boring. At $15, it's at the lower end of the price range for Napa cabs, and certainly gives a hint of what Napa is about, but I think there are far better Napa wines that are still under $20, and wines from other areas that are at least as good without paying the Napa premium.
If you're at a party where the host is serving this, it's worth having a glass. But not worth buying a bottle.
Not recommended.
But even with the great fruit, it lacked depth and complexity. After the first glass, it frankly got a little boring. At $15, it's at the lower end of the price range for Napa cabs, and certainly gives a hint of what Napa is about, but I think there are far better Napa wines that are still under $20, and wines from other areas that are at least as good without paying the Napa premium.
If you're at a party where the host is serving this, it's worth having a glass. But not worth buying a bottle.
Not recommended.
Great riesling
I've had some problems posting, so I'm now catching up. Actually had this a few nights ago.
Dr Heidemanns-Bergweiler Bernkasteler Badstube Riesling Spatlese 2009.
Loads of honeysuckle on the nose, with a hint of orange citrus and just the faintest touch of petrol (which is typical of high quality rieslings from the Mosel). Intense flavor, with pear, apricot, tangerine, and honey, balanced by a slight minerality. Fairly sweet (I'd guess around 7-8% sugar), but perfectly balanced by the acidity. The most amazing part is the finish, which actually builds for 30-40 seconds, then lasts close to two minutes before finally fading away.
Great by itself, or should be wonderful with spicy food like Thai. Also great with roast turkey if you're celebrating Thanksgiving a little late.
An outstanding wine. I gave it a rating of 94 points, and highly recommend it, even at the $25 price.
Dr Heidemanns-Bergweiler Bernkasteler Badstube Riesling Spatlese 2009.
Loads of honeysuckle on the nose, with a hint of orange citrus and just the faintest touch of petrol (which is typical of high quality rieslings from the Mosel). Intense flavor, with pear, apricot, tangerine, and honey, balanced by a slight minerality. Fairly sweet (I'd guess around 7-8% sugar), but perfectly balanced by the acidity. The most amazing part is the finish, which actually builds for 30-40 seconds, then lasts close to two minutes before finally fading away.
Great by itself, or should be wonderful with spicy food like Thai. Also great with roast turkey if you're celebrating Thanksgiving a little late.
An outstanding wine. I gave it a rating of 94 points, and highly recommend it, even at the $25 price.
Thursday, January 6, 2011
Bubbly!
To celebrate my passing of my CSW exam (Certified Specialist of Wine), we opened a bottle of sparkling wine tonight, a Clairette de Die called Jaillance. It's a blend of Muscat and Clairette, and made in the "Methode Ancestrale", a technique that pre-dates the "Traditional Method" used for Champagne and other top level sparkling wines.
As for drinking, this was very nice. The muscat really shows through, with lots of honeysuckle and a hint of apricot on the nose, and apricot and orange on the palate. Lots of fruit, and just a little sweetness; enough to make it very easy drinking, but also enough to make it possibly clash with some foods. But that's okay, it's so delicious that you don't need anything with it (and unlike Champagne, it might actually work with strawberries!)
If you're looking for the finesse and richness of Champagne, this doesn't have it. But if you want a change of pace, this is well worth trying. (side note: it's only 7% abv, so you can drink the entire bottle if you so desire).
As for drinking, this was very nice. The muscat really shows through, with lots of honeysuckle and a hint of apricot on the nose, and apricot and orange on the palate. Lots of fruit, and just a little sweetness; enough to make it very easy drinking, but also enough to make it possibly clash with some foods. But that's okay, it's so delicious that you don't need anything with it (and unlike Champagne, it might actually work with strawberries!)
If you're looking for the finesse and richness of Champagne, this doesn't have it. But if you want a change of pace, this is well worth trying. (side note: it's only 7% abv, so you can drink the entire bottle if you so desire).
Monday, January 3, 2011
Edgewood Merlot
I have to admit up front, I'm not a big fan of most California merlots. Other than Duckhorn or Matanza's Creek, I'd rather have my merlot from Washington or Bordeaux.
That said, the 2007 Napa Valley Merlot from Edgewood (part of the Underdog Wine Merchants, a name I'm seeing cropping up a lot lately)* is pretty good. Lots of dark fruit, but more of a "finesse" wine than a "fruit bomb". And a nice little peppery spice on the finish that I seldom see. Unlike most merlots, I think this is more of a food wine than a "fits everything" party/cocktail wine, although it could work there too.
For $15, this is a pretty decent wine. Surprisingly, it's not that full bodied, even though it is 14.5% abv. With rather soft tannins, this is a good wine for someone who doesn't want to be over-powered, but wants a good match for a steak or beef-roast.
Recommended.
*So far, I've noticed that Underdog Wine Merchants are behind the production and/or import of Cupcake wines, the Ports from Osborne, Monticillo Rioja, and Kimblefield Sauvignon Blanc from New Zealand.
That said, the 2007 Napa Valley Merlot from Edgewood (part of the Underdog Wine Merchants, a name I'm seeing cropping up a lot lately)* is pretty good. Lots of dark fruit, but more of a "finesse" wine than a "fruit bomb". And a nice little peppery spice on the finish that I seldom see. Unlike most merlots, I think this is more of a food wine than a "fits everything" party/cocktail wine, although it could work there too.
For $15, this is a pretty decent wine. Surprisingly, it's not that full bodied, even though it is 14.5% abv. With rather soft tannins, this is a good wine for someone who doesn't want to be over-powered, but wants a good match for a steak or beef-roast.
Recommended.
*So far, I've noticed that Underdog Wine Merchants are behind the production and/or import of Cupcake wines, the Ports from Osborne, Monticillo Rioja, and Kimblefield Sauvignon Blanc from New Zealand.
Sunday, January 2, 2011
Elderton Friends Shiraz
Tonight I opened the 2008 Elderton 'Friends' Shiraz. I've always been a fan of Elderton wines, especially their Shiraz, so I was excited about trying this vintage. Sadly, I was disappointed. Not that it wasn't good; it was. But it wasn't up to the level I expected. I guess I've just been spoiled by their other wines and vintages (the previous 'Friends' shiraz I've had was outstanding).
The '08 has a medium body, with some decent fruit and a nice hint of smoke/spice, and just a little mustiness (in a good way). Moderate finish of about 20 seconds.
Not a bad wine; it actually is nicer than most $10-12 Aussie Shirazes that I've had, but at $17, while not a terrible deal, it's not a great one either.
If you can get this on sale, grab it. But if you're paying over $15, there are other wines to go for instead. And if you get a chance to try their estate wines, go for it; their Command is still the best Shiraz that I've ever tasted.
The '08 has a medium body, with some decent fruit and a nice hint of smoke/spice, and just a little mustiness (in a good way). Moderate finish of about 20 seconds.
Not a bad wine; it actually is nicer than most $10-12 Aussie Shirazes that I've had, but at $17, while not a terrible deal, it's not a great one either.
If you can get this on sale, grab it. But if you're paying over $15, there are other wines to go for instead. And if you get a chance to try their estate wines, go for it; their Command is still the best Shiraz that I've ever tasted.
Saturday, January 1, 2011
Red wine tonight
Tonight, I'm drinking Coastline Cabernet Sauvignon, 2007. This is one that's been sitting in my cellar for a year or so, and seems to have benefited from the time.
Raspberry and currant on the nose, with a little bit of spice. Palate shows lots of fruit, with a faint hint of tar typical of Paso Robles cabs. Very enjoyable on its own, would also work well with a burger or some cheese. This is one of my favorite inexpensive cabs, at only $10. Highly recommended.
Raspberry and currant on the nose, with a little bit of spice. Palate shows lots of fruit, with a faint hint of tar typical of Paso Robles cabs. Very enjoyable on its own, would also work well with a burger or some cheese. This is one of my favorite inexpensive cabs, at only $10. Highly recommended.
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