White Bordeaux - Ch Haut Selve 2010
The 2010 Ch Haut Selve Graves is the first wine I've tasted using the "newcomer" to Bordeaux, Sauvignon Gris, a grape nearly wiped out from phyloxria, but one that several winemakers are now starting to grow and embrace.
In this case, the blend is 50% Sauvignon (blanc), 40% Semillon, and 10% Sauvignon Gris. There is a faint hint of grapefruit, but far less than what has become all too common in Sauvignon based wines. There is also a nice bit of floral character to the nose, which I believe can be attributed to the SG. On the palate, nicely crisp and refreshing. One of the most enjoyable White Bordeaux that I have had in quite some time. And at under $16, this is a steal. Recommended.
Chateau Coulon Corbieres 2010
This is a very interesting wine. Nice black cherry/raspberry fruit, with a nice bit of spice (the write-up on the label mentions black olives; I don't get them). Moderate acidity makes this not only mouthwatering, but also a wine that begs for food. Typically, when I taste a wine, I start thinking about what foods it would pair with. In this case, before the first sip was swallowed, I was already craving a pork roast. I think that it could also work with roasted fowl, such as turkey or chicken; it might be even better with duck.
Not a wine to drink alone; but with a nice meal, recommended.
Domaine La Borie Blanche Minervois 2010
Raspberry and spice! And a little bit of earthiness. This blend of syrah and grenache is quite bold, with a refreshing tartness that reminds me fondly of the candies I loved as a child. And like those candies, a little addictive.
You can think of this basically as a Rhone style red, just a little lighter (but there is more spice and structure than you typically get from Ventoux or other lighter areas of the Rhone). This is a wine I can enjoy on its own, but it would probably be more appropriate with a meal. Pair with a nice Filet Mignon. Recommended.
Domaine Des Chenes Cotes du Roussillon Villages 2009
An odd one. Lots of garrigue on the nose (especially lavender), and a little something else I can't identify. Rather thin and tart, without much fruit. This may appeal to some palate, but not mine. Not recommended.
Cheateau Moncontour sparkling Vouvray Brut
I've had very few sparkling Vouvray, so I'm not the best judge, but this is by far the best I have had. Good fruit, and a nice bit of toasty yeastiness. You probably won't mistake this for a Champagne, but you might mistake it for a very nice Cava. Highly recommended.
Monday, May 7, 2012
Thursday, April 26, 2012
A Rose by any other name...
As the weather gets warmer, I like to pull out the roses. To me, nothing is quite as refreshing and satisfying.
If you're one of those people scared of rose, don't be. Although it looks like those sugary sweet white Zinfandel and similar wines, rose wines are generally dry to slightly off dry, often full of fruit, and usually with enough acidity to be very crisp and refreshing.
To kick off the season, I'm tasting several:
Wolffer Estate 2011 (Long Island, NY)
The only non-French wine of the group. Very pale salmon color. Very light on the nose, hard to pick out specific aromas, but pleasant. On the palate, very light taste of tart strawberry. Not unpleasant, but nothing exciting either.
MiP* Cotes de Provence 2011
Provence is known for its roses, which are generally among the most highly regarded (along with Tavel). This is very pale in color (in fact, I've seen Pinot Grigios with more color than this!), perhaps just a little lighter than typical for a Cotes de Provence.
If I were to try this wine blindfolded, I would guess from the nose that it was a white, probably Sauvignon Blanc, due to the citrusy notes and little bit of grassiness. While not untypical for the style, this one seems a little more so than most other Provence wines that I've tried. But on the palate, it is quite surprising. A nice bit of berry fruit comes through, balancing the citrus very well (think raspberry lemonade, although it's more toward the grapefruit side), and the flavor and finish are much more than the light color leads you to expect.
Domaine Houchart Cotes de Provence 2011
Another Cotes de Provence, this is more of a rosy color than salmon, with none of the citrus notes of the MiP.. Just clean crisp strawberry. More fruit than either the MiP or the Wolffer. Very nice.
Bieler Pere et Fils Sabine Coteaux d'Aix-en-Provence 2011
By both sight and smell, this wine seems to fall between the two Cotes de Provence wines, with just a little salmon color to the pink, and just a bit of citrus aroma mixing in with the red fruit. A little more acidity than the Houchart, and the most lively and flavorful so far. Very nice and refreshing; a perfect wine for a picnic or just sitting on the patio.
Raffault Chinon Rose 2011
Moving to the north of France, this Chinon has a lovely pink color, much more intense than the wines from the south. It is also the most tart. There's some nice flavor there, but to me, almost a little sour, with a bit of grapefruit coming through on the finish. The only one of the group that I have to say I don't care for; rather ironic since it is the one that I was most excited to try!
Chateau d'Oupia Minervois 2011
Back to the south, this time to the southwest appellation of Minervois. Although the nose is light, it is more berry than citrus, and drifting away from strawberry. Fairly intense fruit, this is also the sweetest of the bunch, although that is relative; if you tasted it by itself, I feel sure that you would consider it dry.
Of the bunch, my favorite is between the d'Oupia and the Bieler. I'd probably lean toward the Bieler for a picnic, and the d'Oupia for a party or similar setting. Both are recommended. The Houchart comes in a close third.
If you're one of those people scared of rose, don't be. Although it looks like those sugary sweet white Zinfandel and similar wines, rose wines are generally dry to slightly off dry, often full of fruit, and usually with enough acidity to be very crisp and refreshing.
To kick off the season, I'm tasting several:
Wolffer Estate 2011 (Long Island, NY)
The only non-French wine of the group. Very pale salmon color. Very light on the nose, hard to pick out specific aromas, but pleasant. On the palate, very light taste of tart strawberry. Not unpleasant, but nothing exciting either.
MiP* Cotes de Provence 2011
Provence is known for its roses, which are generally among the most highly regarded (along with Tavel). This is very pale in color (in fact, I've seen Pinot Grigios with more color than this!), perhaps just a little lighter than typical for a Cotes de Provence.
If I were to try this wine blindfolded, I would guess from the nose that it was a white, probably Sauvignon Blanc, due to the citrusy notes and little bit of grassiness. While not untypical for the style, this one seems a little more so than most other Provence wines that I've tried. But on the palate, it is quite surprising. A nice bit of berry fruit comes through, balancing the citrus very well (think raspberry lemonade, although it's more toward the grapefruit side), and the flavor and finish are much more than the light color leads you to expect.
Domaine Houchart Cotes de Provence 2011
Another Cotes de Provence, this is more of a rosy color than salmon, with none of the citrus notes of the MiP.. Just clean crisp strawberry. More fruit than either the MiP or the Wolffer. Very nice.
Bieler Pere et Fils Sabine Coteaux d'Aix-en-Provence 2011
By both sight and smell, this wine seems to fall between the two Cotes de Provence wines, with just a little salmon color to the pink, and just a bit of citrus aroma mixing in with the red fruit. A little more acidity than the Houchart, and the most lively and flavorful so far. Very nice and refreshing; a perfect wine for a picnic or just sitting on the patio.
Raffault Chinon Rose 2011
Moving to the north of France, this Chinon has a lovely pink color, much more intense than the wines from the south. It is also the most tart. There's some nice flavor there, but to me, almost a little sour, with a bit of grapefruit coming through on the finish. The only one of the group that I have to say I don't care for; rather ironic since it is the one that I was most excited to try!
Chateau d'Oupia Minervois 2011
Back to the south, this time to the southwest appellation of Minervois. Although the nose is light, it is more berry than citrus, and drifting away from strawberry. Fairly intense fruit, this is also the sweetest of the bunch, although that is relative; if you tasted it by itself, I feel sure that you would consider it dry.
Of the bunch, my favorite is between the d'Oupia and the Bieler. I'd probably lean toward the Bieler for a picnic, and the d'Oupia for a party or similar setting. Both are recommended. The Houchart comes in a close third.
Monday, April 16, 2012
Brigaldara Valpolicella 2010
My colleague just opened a bottle of Brigaldara Valpolicella and asked me to taste it to tell him my thoughts. (it's a tough job, but someone has to do it!)
Short story, I love it.
Longer story, this is light bodied, and only medium red in color. The type of wine that you can look at and think "Yeah, this will probably work, even though it's 90° outside". The nose is almost explosive, with bright red fruit complemented by a bit of spice (cinnamon? cloves?) On the palate, it is very nice, with a bracing acidity that makes it very refreshing, and calls out for food, although it still drinks well enough on its own to just enjoy a glass. In fact, my comment was that it might be hard coming up with a food pairing, because it's so delicious by itself. But I think something along the lines of a nicely marinated flank steak, or perhaps a skirt steak off the grill would be a wonderful match. But if you want to pair it with a pizza, I think it would be a great fit there as well.
Highly recommended
Short story, I love it.
Longer story, this is light bodied, and only medium red in color. The type of wine that you can look at and think "Yeah, this will probably work, even though it's 90° outside". The nose is almost explosive, with bright red fruit complemented by a bit of spice (cinnamon? cloves?) On the palate, it is very nice, with a bracing acidity that makes it very refreshing, and calls out for food, although it still drinks well enough on its own to just enjoy a glass. In fact, my comment was that it might be hard coming up with a food pairing, because it's so delicious by itself. But I think something along the lines of a nicely marinated flank steak, or perhaps a skirt steak off the grill would be a wonderful match. But if you want to pair it with a pizza, I think it would be a great fit there as well.
Highly recommended
Tuesday, April 10, 2012
A few Barberas
My new job has had the consequence of getting to taste many wines, but lack of time to write about them. So I'll post just a few of the recent highlights among some Barberas, from both Italy and California.
Seghesio Alexander Vally Barbera 2009 - Very big and bold; I could quickly pinpoint this as being a California wine, but the flavor is not what I expect from a Barbera. Good, but not great.
Ruvei Barbera d'Alba 2008 - Very different from the Seghesio. Medium full body, but intense flavor. Very clean fruit. Pretty much what I expect from a good Barbera, and my overall favorite of the lot.
Gaitu Barbera Colli Tortonesi 2006 - Another very different expression of what can be done with the Barbera grape. Body wis similar to the Ruvei, and while it was identifiable as a Barbera, it is less fruity, and has a very nice earthy quality to it. Very good, and only slightly behind the Ruvei in my ranking, although with the right food (think anything with mushrooms or similar flavor) this one would be the better choice.
Seghesio Alexander Vally Barbera 2009 - Very big and bold; I could quickly pinpoint this as being a California wine, but the flavor is not what I expect from a Barbera. Good, but not great.
Ruvei Barbera d'Alba 2008 - Very different from the Seghesio. Medium full body, but intense flavor. Very clean fruit. Pretty much what I expect from a good Barbera, and my overall favorite of the lot.
Gaitu Barbera Colli Tortonesi 2006 - Another very different expression of what can be done with the Barbera grape. Body wis similar to the Ruvei, and while it was identifiable as a Barbera, it is less fruity, and has a very nice earthy quality to it. Very good, and only slightly behind the Ruvei in my ranking, although with the right food (think anything with mushrooms or similar flavor) this one would be the better choice.
Monday, March 26, 2012
San Vicente Rioja - 2004
I'm not sure what to expect from this wine; the label gives great detail about the winemaking (22 days of skin contact maceration, etc.), but says nothing about the aging.
The nose is rich with dried cherries, and just a hint of barnyard. On the palate, it is practically explosive with dried cherries, and a bit of tart spiciness. And unlike many modern Spanish reds that I've had, the oak contributes to the structure without giving it an overbearing taste of vanilla.
If there is a drawback to this wine, it is the high alcohol, at 14.5%. While I think it handles it currently, this wine seems to already be showing some nice age, and I don't know if it will support the alcohol if it is allowed to age more than another year or two. (But I look forward to tasting it again to find out!)
Still, a pretty nice wine, showing a nice level of maturity.
Recommended for those seeking a drier "Old World" style red.
The nose is rich with dried cherries, and just a hint of barnyard. On the palate, it is practically explosive with dried cherries, and a bit of tart spiciness. And unlike many modern Spanish reds that I've had, the oak contributes to the structure without giving it an overbearing taste of vanilla.
If there is a drawback to this wine, it is the high alcohol, at 14.5%. While I think it handles it currently, this wine seems to already be showing some nice age, and I don't know if it will support the alcohol if it is allowed to age more than another year or two. (But I look forward to tasting it again to find out!)
Still, a pretty nice wine, showing a nice level of maturity.
Recommended for those seeking a drier "Old World" style red.
Wednesday, February 29, 2012
More from Bolero Snort
I reviewed a few beers from Bolero Snort last May in this post. I was recently able to sample a few more beers, which are approaching final recipes.
First up was There's No Ryeing in Basebull. This is to be one of the flagship beers once production begins. A nice golden color, very well balanced, with a very pleasant spiciness from the rye. For my palate, this will be a great summertime beer, although it's darker and heavier than what most people would think of as a summer beer. And at 4.9%, I can drink several of them. Very refreshing.
There was no batch number on this bottle. Perhaps that means that this is the final version, or perhaps not. But I think that it's ready to go.
Blackhorn, a black IPA, is the other flagship beer. Pitch black in color, with a creamy head, this looks like a stout. But unlike a stout, the flavor emphasis is not so much on the roasted malt, but on the hops. Bob warned me that this was an experiment that didn't work out, using a different hop at one point. But it still tasted pretty good, with enough hoppiness to count as an IPA without going overboard; there was just a slight "green" taste that I believe is from the hop that will not be used again. 6.1%, this was batch #62.
Gingerbull Cookie is a possible seasonal beer that may be produced. Deep brown color, with a definite ginger-snap aroma on the nose. There is a nice bit of malt, but the ginger and the hops seem to blend seamlessly as a counterbalance. And while the thought of a cookie might make you think "sweet", this quaff is refreshingly dry. I could easily drink this beer on a regular basis, but I think that it might be more interesting with just a little more of the ginger-snap flavor (but not too much), perhaps balanced out by a little more malt and alcohol. Batch #61; 5.0%
Wee Heifer's Fruitcake, based on the "Wee Heifer" Wee Heavy. From the bottle "Spiced with everything that makes the holidays right - then ferment on top of loads of dried cherries, Himalayan figs, and golden hunza raisins before finishing it in some bourbon barrels". A nice reddish brown, with a smooth tan head. There's so much going on with the aroma that I don't know where to begin describing it. On the palate, it's an explosion of flavor. Lots of fruit, with cherries coming through nicely, but it still keeps the malt character of a good Scottish "Wee Heavy" (and clocking in at 8.9%, it is true to the style). I can't tell what part of the flavor comes from what component, but the result is a masterpiece. I think this is my favorite of all the Bolero Snort beers I've tried; not surprising as I generally like the stronger brews.
Overall, I'm impressed with all of these beers. As I noted before, the brewer seems to be going for enjoyable beers instead of trying to show off how extreme he can make them. He seems to have overcome the carbonation problems that affected the previous beers that I tried. And best of all, the legal paperwork has progressed, and we might just get to see these beers in production soon!
First up was There's No Ryeing in Basebull. This is to be one of the flagship beers once production begins. A nice golden color, very well balanced, with a very pleasant spiciness from the rye. For my palate, this will be a great summertime beer, although it's darker and heavier than what most people would think of as a summer beer. And at 4.9%, I can drink several of them. Very refreshing.
There was no batch number on this bottle. Perhaps that means that this is the final version, or perhaps not. But I think that it's ready to go.
Blackhorn, a black IPA, is the other flagship beer. Pitch black in color, with a creamy head, this looks like a stout. But unlike a stout, the flavor emphasis is not so much on the roasted malt, but on the hops. Bob warned me that this was an experiment that didn't work out, using a different hop at one point. But it still tasted pretty good, with enough hoppiness to count as an IPA without going overboard; there was just a slight "green" taste that I believe is from the hop that will not be used again. 6.1%, this was batch #62.
Gingerbull Cookie is a possible seasonal beer that may be produced. Deep brown color, with a definite ginger-snap aroma on the nose. There is a nice bit of malt, but the ginger and the hops seem to blend seamlessly as a counterbalance. And while the thought of a cookie might make you think "sweet", this quaff is refreshingly dry. I could easily drink this beer on a regular basis, but I think that it might be more interesting with just a little more of the ginger-snap flavor (but not too much), perhaps balanced out by a little more malt and alcohol. Batch #61; 5.0%
Wee Heifer's Fruitcake, based on the "Wee Heifer" Wee Heavy. From the bottle "Spiced with everything that makes the holidays right - then ferment on top of loads of dried cherries, Himalayan figs, and golden hunza raisins before finishing it in some bourbon barrels". A nice reddish brown, with a smooth tan head. There's so much going on with the aroma that I don't know where to begin describing it. On the palate, it's an explosion of flavor. Lots of fruit, with cherries coming through nicely, but it still keeps the malt character of a good Scottish "Wee Heavy" (and clocking in at 8.9%, it is true to the style). I can't tell what part of the flavor comes from what component, but the result is a masterpiece. I think this is my favorite of all the Bolero Snort beers I've tried; not surprising as I generally like the stronger brews.
Overall, I'm impressed with all of these beers. As I noted before, the brewer seems to be going for enjoyable beers instead of trying to show off how extreme he can make them. He seems to have overcome the carbonation problems that affected the previous beers that I tried. And best of all, the legal paperwork has progressed, and we might just get to see these beers in production soon!
Sunday, February 26, 2012
More Paso Robles Zin - Sextant 2009
Since the Twisted Sisters zin opened my eyes to Paso Robles zinfandels, I was excited to try the offering from Sextant, also from Paso Robles.
It's not quite up to the Twisted Sisters offering (of course, that may be the different vintage), it's not disappointing. Lots of very rich fruit, with a nice spiciness. A little more red fruit than the Twisted Sisters, and just a touch lighter, but that's not a negative. I think that the Sextant may be a better match for foods, especially a nice steak, as it's powerful enough to stand up to strong flavors, but not so intense to overwhelm them.
If you are drinking it alone, and can get it, go for the Twisted Sisters 2008. But if you can't find it, or want a great zin to go with a steak (and probably also with Turkish kebabs), the Sextant is fantastic.
Highly recommended.
It's not quite up to the Twisted Sisters offering (of course, that may be the different vintage), it's not disappointing. Lots of very rich fruit, with a nice spiciness. A little more red fruit than the Twisted Sisters, and just a touch lighter, but that's not a negative. I think that the Sextant may be a better match for foods, especially a nice steak, as it's powerful enough to stand up to strong flavors, but not so intense to overwhelm them.
If you are drinking it alone, and can get it, go for the Twisted Sisters 2008. But if you can't find it, or want a great zin to go with a steak (and probably also with Turkish kebabs), the Sextant is fantastic.
Highly recommended.
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