Quick post this time, because I'm just really anxious to taste this wine. I found it on sale for $11 (normally $14, but still), and I just couldn't resist it. I've become quite a fan of the New Zealand sauvignon blanc, perhaps because they smell like the tropics. And believe me, buried under a cumulative 3+ feet of snow as I am, I could really use some tropics.
It's a light green-yellow in the glass; very green, in fact. The nose does not disappoint. Mango and papaya and tamarind, and a touch of something green and spicy - almost like a chile. The chile really carries over to the palate, too. It's not spicy hot, of course, and it's not underripe or green pepper - it's like a mild green chile! Poblano, Anaheim, cubanelle...mixed with heaps of ripe papaya. Oh boy, did I need this wine today!
Either I'm getting better at picking wines or I'm becoming less discerning, because I haven't had a loser in quite some time. (Now that I've jinxed myself, stay tuned for my next tasting, which will inevitably smell like barnyard and taste like vegetable oil.)
Vintage: 2009
Grape: Sauvignon Blanc
Region: Marlborough, New Zealand
Price: $14
PS I think I'm going to stop giving my ratings. The more I learn and the more I taste, the more I realize that trying to put a number to a wine is kind of a lot of hooey. Who cares what number Robert Parker, or Wine Spectator, or I can calculate based on the acidity, the tannin, the longevity, whatever. I'll give you my opinion, and you can taste for yourself!
Friday, January 28, 2011
Tuesday, January 25, 2011
2009 Le Fraghe Bardolino Chiaretto Rodòn
So, it's not technically rose season. Not that wines really have a season, but I always think of rose as a hot weather thing. But this one called my name, and I thought it would pair delicously with the chicken and olive vinaigrette I'm planning for dinner tonight. I must begin by emphasizing the fact that not all rose is a blush wine, a la Beringer or Riunite. It doesn't have to be sweet, and it doesn't have to be...nasty. In fact, I love rose. Roses just have a bad reputation, much like pitbulls, as a result of people mistreating them.
I'm not entirely sure what the blend of grapes is in this particular wine. Bardolino is the appellation, and also the type of wine (called Bardolino Chiaretto in the case of roses), but the grapes can be a blend of several, such as corvina, rondinella, and molinara. They are the same grapes used in Valpolicella, a wine that became one of my favorites after a trip to Venice a couple of years ago.
This wine is absolutely beautiful in the glass. One of the things I love about rose wines is the range of colors they can assume. This one is is salmon pink, weighted heavily on the orange side. The aromas aren't overly powerful - green apple and lime, with something weightier in the background, almost a smokiness.
Another thing I love about rose is its tendency towards creaminess with a hint of strawberries that comes after the acidity mellows out in the mouth. It doesn't always happen, but happily in this case it has. The wine is bone dry, and the first impression is of bracing acidity and a hint of effervescence. The wine then evolves a slight astringency and bitterness (there is some skin contact in the wine-making processes, which gives the wine its color, and can also lend depth of flavor and structure), then comes that delicious strawberries and cream. I'd be happy to drink roses all winter long!
Vintage: 2009
Grape: Unknown
Region: Italy, Veneto
Price: $15
My rating: 91/100
I'm not entirely sure what the blend of grapes is in this particular wine. Bardolino is the appellation, and also the type of wine (called Bardolino Chiaretto in the case of roses), but the grapes can be a blend of several, such as corvina, rondinella, and molinara. They are the same grapes used in Valpolicella, a wine that became one of my favorites after a trip to Venice a couple of years ago.
This wine is absolutely beautiful in the glass. One of the things I love about rose wines is the range of colors they can assume. This one is is salmon pink, weighted heavily on the orange side. The aromas aren't overly powerful - green apple and lime, with something weightier in the background, almost a smokiness.
Another thing I love about rose is its tendency towards creaminess with a hint of strawberries that comes after the acidity mellows out in the mouth. It doesn't always happen, but happily in this case it has. The wine is bone dry, and the first impression is of bracing acidity and a hint of effervescence. The wine then evolves a slight astringency and bitterness (there is some skin contact in the wine-making processes, which gives the wine its color, and can also lend depth of flavor and structure), then comes that delicious strawberries and cream. I'd be happy to drink roses all winter long!
Vintage: 2009
Grape: Unknown
Region: Italy, Veneto
Price: $15
My rating: 91/100
Saturday, January 22, 2011
2005 Abbaye de St-Ferme Bordeaux Supérieur Les Vignes du Soir
Yes! It's a 2005 Bordeaux! 2005 was touted as the "vintage of the century" for Bordeaux. Now it's 2009 (keep your eyes peeled - they're starting to roll into US shops!). This is by no means a Premier Cru wine - Bordeaux Supérieur is essentially a generic appellation within the region of Bordeaux, distinct from plain old Bordeaux AOC by having more alcohol in it. This doesn't mean it's not a good wine, though. I could go on for days about the issues related to the Bordeaux classification system (and believe me, some people have), but to be concise: the current ranking system of many Bordeaux wines was erected in 1855 and hasn't really changed much since. So it's not exactly based on up-to-the-minute quality.
The color is a very deep garnet with some definite browning towards the rim. A top-flight 2005 Bordeaux could easily age for more than 25 years and still drink well. This one has had 6 years in the bottle (hence the browning), and that's probably enough for it. The primary aromas seem to be a bit overpowered by oak, but there is still some black currant fruit peeking through, and something that reminds me of soy sauce. And there are some nice, earthy mushroom aromas as well. I do have to mention that there is a bit of a "barnyard" odor, but we won't dwell on that. It's a French thing.
In the mouth, I can honestly say that this is one of the most pleasant Bordeaux I have ever tasted. I may have an American palate (I am, after all, an American), but I often find Bordeaux a tad harsh. This could also be because I've never had a really good Bordeaux. Anyway, there is plenty of acid and tannin, but the tannins are only slightly coarse - akin to the fuzzier side of velcro, as opposed to the side with all the little hooks - and the acid is nicely balanced by some black fruits and spice. It's perfectly ripe and juicy, without being a fruit bomb. And best of all - it costs $6!!!
Vintage: 2005
Grape: 70% Merlot, 20% Cabernet Sauvignon, 10% Cabernet Franc
Region: Bordeaux Supérieur
Price: $6
My rating: 92/100
The color is a very deep garnet with some definite browning towards the rim. A top-flight 2005 Bordeaux could easily age for more than 25 years and still drink well. This one has had 6 years in the bottle (hence the browning), and that's probably enough for it. The primary aromas seem to be a bit overpowered by oak, but there is still some black currant fruit peeking through, and something that reminds me of soy sauce. And there are some nice, earthy mushroom aromas as well. I do have to mention that there is a bit of a "barnyard" odor, but we won't dwell on that. It's a French thing.
In the mouth, I can honestly say that this is one of the most pleasant Bordeaux I have ever tasted. I may have an American palate (I am, after all, an American), but I often find Bordeaux a tad harsh. This could also be because I've never had a really good Bordeaux. Anyway, there is plenty of acid and tannin, but the tannins are only slightly coarse - akin to the fuzzier side of velcro, as opposed to the side with all the little hooks - and the acid is nicely balanced by some black fruits and spice. It's perfectly ripe and juicy, without being a fruit bomb. And best of all - it costs $6!!!
Vintage: 2005
Grape: 70% Merlot, 20% Cabernet Sauvignon, 10% Cabernet Franc
Region: Bordeaux Supérieur
Price: $6
My rating: 92/100
Wednesday, January 19, 2011
2009 Heinrich Seebrich Riesling Kabinett Rheinhessen Niersteiner Ölberg
I am soooooo excited for this wine. I might be drinking it a bit on the early side; the high acidity in many German rieslings will allow the wine to age and improve for much longer than most white wines. I bet this wine will be even better in 5 or 10 years. Of course, I haven't yet tasted it, so perhaps I speak too soon.....
It's a light lemon yellow with hints of silver in the glass - I might think it was a sauvignon blanc if I guessed merely on sight. There is also a hint of effervescence, likely due to the screwcap. There is some hefty lime on the nose - I can tell it's going to be sour! - along with some yeasty, baking bread aromas. This comes from the winemaker leaving the dead yeast cells (lees) in with the wine while it ages, and will also allow a wine to age better, along with the high acidity. There are also some floral and herbaceous notes - dill, I think. (I'm terrible with flower aromas - I clearly need to smell more flowers.)
Oh, yeah, I was right. This is a wine that could age for a few years. In addition to the acidity (which is certainly present, but not overpowering or out of balance) and the lees, there is also a hint of sweetness - sugar can help a wine age more gracefully. The designation kabinett, unless otherwise noted, does indicate a slightly sweet wine, but it is the "driest" of the different levels of ripeness by which German wines are ranked by law. I chose this particular wine because I'm making pork chops with apricots for dinner and I needed a wine that was as least as sweet as my entree. Drinking a dry wine with food that has some sweetness to it can make a great wine taste sour and boring.
That said, this is not a sweet wine by any means. The flavors are savory, dominated by dill and lime, and a touch of that distinctive riesling petrol or rubbery aroma (which Germans claim their wines don't have, but they do). i can still sense the effervescence on my tongue, which adds to the piquancy of the wine.
Now I have to go cook dinner before I drink all the wine by itself!
Vintage: 2009
Grape: Riesling
Region: Rheinhessen, Germany
Price: $14
My rating: 90/100
It's a light lemon yellow with hints of silver in the glass - I might think it was a sauvignon blanc if I guessed merely on sight. There is also a hint of effervescence, likely due to the screwcap. There is some hefty lime on the nose - I can tell it's going to be sour! - along with some yeasty, baking bread aromas. This comes from the winemaker leaving the dead yeast cells (lees) in with the wine while it ages, and will also allow a wine to age better, along with the high acidity. There are also some floral and herbaceous notes - dill, I think. (I'm terrible with flower aromas - I clearly need to smell more flowers.)
Oh, yeah, I was right. This is a wine that could age for a few years. In addition to the acidity (which is certainly present, but not overpowering or out of balance) and the lees, there is also a hint of sweetness - sugar can help a wine age more gracefully. The designation kabinett, unless otherwise noted, does indicate a slightly sweet wine, but it is the "driest" of the different levels of ripeness by which German wines are ranked by law. I chose this particular wine because I'm making pork chops with apricots for dinner and I needed a wine that was as least as sweet as my entree. Drinking a dry wine with food that has some sweetness to it can make a great wine taste sour and boring.
That said, this is not a sweet wine by any means. The flavors are savory, dominated by dill and lime, and a touch of that distinctive riesling petrol or rubbery aroma (which Germans claim their wines don't have, but they do). i can still sense the effervescence on my tongue, which adds to the piquancy of the wine.
Now I have to go cook dinner before I drink all the wine by itself!
Vintage: 2009
Grape: Riesling
Region: Rheinhessen, Germany
Price: $14
My rating: 90/100
Sunday, January 16, 2011
2009 Domaine du Rin du Bois Touraine Sauvignon
I went to the website of the producers of this wine because I was intrigued by the words "vigneron independant" (or something like that - the bottle is in the fridge and the dog is on my lap and I'm not getting up to look). I thoroughly enjoyed browsing around the site, not only because of the amusing infelicities of translation ("the vineyard" became "the wineyard." I think I would like to have a wineyard.) I was also very impressed by the level of detail it gives regarding the viticulture and vinification of the wine. Everything from the training system of the vines to the bottling date of the finished wine. Based on their use of free run juice (the first juice to come out of the grape upon being lightly pressed), I expect this to be a tasty sauvignon blanc from the Loire Valley.
The wine is a medium-pale lemon yellow with a hint of green; not unusual for a sauvignon blanc. I can't get much aroma out of it (possibly because I sort of scorched some panko-crusted tilapia while making dinner and my apartment smells like a bad fish and chip shop). What I do get is green apple, but no cat pee, I'm pleased to report. In the mouth, it's pretty much a classic French sauvignon blanc, which is not at all a bad thing, though it's not something "special." The acid and alcohol in the wine are perfectly in balance, and the wine is pleasantly weighty, making it not a bad white wine to enjoy in winter. My biggest qualm would be a fairly high bitterness quotient. I think that's what got in the way of this wine's pairing with my dinner (once I scraped off the burned part). The tilapia was served with fennel tzatziki, and I think the bitterness of the wine and the bitterness of the yogurt in the sauce really clashed. But all in all, this is a very acceptable wine that I wouldn't hesitate to buy again, or to recommend with dinner, as long as you're not having yogurt....
Vintage: 2009
Grape: Sauvignon Blanc
Region: Touraine, Loire Valley
Price: $12
My rating: 87/100
The wine is a medium-pale lemon yellow with a hint of green; not unusual for a sauvignon blanc. I can't get much aroma out of it (possibly because I sort of scorched some panko-crusted tilapia while making dinner and my apartment smells like a bad fish and chip shop). What I do get is green apple, but no cat pee, I'm pleased to report. In the mouth, it's pretty much a classic French sauvignon blanc, which is not at all a bad thing, though it's not something "special." The acid and alcohol in the wine are perfectly in balance, and the wine is pleasantly weighty, making it not a bad white wine to enjoy in winter. My biggest qualm would be a fairly high bitterness quotient. I think that's what got in the way of this wine's pairing with my dinner (once I scraped off the burned part). The tilapia was served with fennel tzatziki, and I think the bitterness of the wine and the bitterness of the yogurt in the sauce really clashed. But all in all, this is a very acceptable wine that I wouldn't hesitate to buy again, or to recommend with dinner, as long as you're not having yogurt....
Vintage: 2009
Grape: Sauvignon Blanc
Region: Touraine, Loire Valley
Price: $12
My rating: 87/100
Saturday, January 15, 2011
2006 Martin Ray Cabernet Sauvignon Napa-Mendocino-Sonoma Counties
After spending all day selling bottles of wine, I start to get a little jealous of all the people going home to crack open a bottle. Therefore, I always find myself particularly excited to do the same when I finally get home. Hopefully this wine will fulfill my expectations. I'm a little nervous about the "tri-county" sourcing of grapes for this wine. It's not that I strictly believe that good wines have to be from a specific vineyard or appellation, but I sometimes suspect that a blend of grapes from different locales is a tactic for either covering up faults in one of the regions' grapes, or ensuring a high degree of consistency (i.e. predictability and possible boringness) from year to year. But I'll give it a whirl anyway.
It's a very deep ruby in the glass, with just a hint of orange at the rim. There isn't much fruit on the nose, more toast and tobacco, rather herbal and licoricey. But there's some nice black currant in the mouth, along with some more licorice, and a touch of smokiness. The acid, alcohol, and tannin are delightfully balanced, and the finish is long and juicy and tart. This is a delicious wine! Worth the wait, for sure.
Vintage: 2006
Grape: Cabernet Sauvignon
Region: Napa-Mendocino-Sonoma Counties
Price: $20
My rating: 92/100
It's a very deep ruby in the glass, with just a hint of orange at the rim. There isn't much fruit on the nose, more toast and tobacco, rather herbal and licoricey. But there's some nice black currant in the mouth, along with some more licorice, and a touch of smokiness. The acid, alcohol, and tannin are delightfully balanced, and the finish is long and juicy and tart. This is a delicious wine! Worth the wait, for sure.
Vintage: 2006
Grape: Cabernet Sauvignon
Region: Napa-Mendocino-Sonoma Counties
Price: $20
My rating: 92/100
Wednesday, January 12, 2011
2008 Hahn Pinot Noir Monterey
I'm back from a sales meeting (also known as the company drunk-fest), followed by a week of abstinence/liver repair. That said, there was some excellent wine during the meeting, along with some excellent food. There was also karaoke. But we won't go there.
Given this wine in a blind tasting, I might not peg it as a pinot noir. It's darker in color than I'd expect, though a vibrant garnet with just a hint of orange towards the rim. The nose is robust, full of baked blueberry, cinnamon, and smoky tobacco. The tobacco also comes through on the palette, along with some delicious sour red fruits. The wine is absolutely delicious, with just a hint of tannins, well-balanced acidity, and a pleasant, round texture. My only complaint would be that the alcohol seems a little high. 14.5 is too much for a wine a delicate as pinot noir, and it's kind of making my tongue hurt. But the tastiness of the fruit and the mouth-watering acidity make up for it. And at $12 a bottle, this is a great value wine.
Vintage: 2008
Grape: Pinot Noir
Region: Monterey
Price: $12
My rating: 90/100
Given this wine in a blind tasting, I might not peg it as a pinot noir. It's darker in color than I'd expect, though a vibrant garnet with just a hint of orange towards the rim. The nose is robust, full of baked blueberry, cinnamon, and smoky tobacco. The tobacco also comes through on the palette, along with some delicious sour red fruits. The wine is absolutely delicious, with just a hint of tannins, well-balanced acidity, and a pleasant, round texture. My only complaint would be that the alcohol seems a little high. 14.5 is too much for a wine a delicate as pinot noir, and it's kind of making my tongue hurt. But the tastiness of the fruit and the mouth-watering acidity make up for it. And at $12 a bottle, this is a great value wine.
Vintage: 2008
Grape: Pinot Noir
Region: Monterey
Price: $12
My rating: 90/100
Saturday, January 1, 2011
2009 Villa Marchesi Pinot Grigio
I'm really supposed to be "drying out" after a long week of holiday wine consumption. (Thank you to those of you who opened your wine cellars for us - it was delightful! And I'm really nervous now that I know so many of you are reading this....)
Anyway, I'm having pasta for dinner, and I just can't do Italian without wine. It may actually be illegal in Italy (given how convoluted their wine laws are, it wouldn't be surprising). Tonight's wine is a Friulian pinot grigio with a medium-pale gold hue with even a hint of brown. Pinot Grigio grapes are actually quite pink for white wine grapes, so that can happen while the wine is still young. Some even pick up some pink from the skins.
The aromas are intensely fruity, with some delicious honeydew melon and pear, as well as honeysuckle and yeasty notes. Very intriguing! In the mouth, it's a tad flabby. It could use a little more acidity to counteract the slight sweetness and medium-high viscosity. That said, it's very smooth and I think it will pair nicely (because, frankly, it's a little bland) with my pasta.
Vintage: 2009
Grape: Pinot Grigio
Region: Friuli
Price: $11
My rating: 83/100
Anyway, I'm having pasta for dinner, and I just can't do Italian without wine. It may actually be illegal in Italy (given how convoluted their wine laws are, it wouldn't be surprising). Tonight's wine is a Friulian pinot grigio with a medium-pale gold hue with even a hint of brown. Pinot Grigio grapes are actually quite pink for white wine grapes, so that can happen while the wine is still young. Some even pick up some pink from the skins.
The aromas are intensely fruity, with some delicious honeydew melon and pear, as well as honeysuckle and yeasty notes. Very intriguing! In the mouth, it's a tad flabby. It could use a little more acidity to counteract the slight sweetness and medium-high viscosity. That said, it's very smooth and I think it will pair nicely (because, frankly, it's a little bland) with my pasta.
Vintage: 2009
Grape: Pinot Grigio
Region: Friuli
Price: $11
My rating: 83/100
Subscribe to:
Comments (Atom)