This week I had the opportunity to have dinner with Tommaso Cortonesi of Tuscany's La Mannella. Years ago his Grandfather started making wine. However at that time, and for many years later the wine they produced was for consumption by family, friends, and neighbors. In 1985 they made the move to being a commercial winery and released their first Rosso di Montalcino.
It’s the time of year when we’re all shopping for Holiday Gifts. I’m a big believer that for most people Wine makes a great gift. If you have someone on your list that’s really into one category or another get them something slightly outside their normal drinking zone and help them expand their palate. Here are a dozen delicious ideas. If you need spirits, head over to my gift Guide for The Daily Meal to read about my spirits suggestions.
The Ryland Inn located in Whitehouse Station, NJ has gone through many incarnations over the years. It was built in 1796 and started out as a home. After years as a family restaurant it spent several decades as a highly awarded destination dining spot. That seemed to come to an end in 2007 when it closed after a flood and financial problems. But under new ownership it was re-opened in 2012, reinvigorated and is once again a place diners should be clamoring to dine.
The story of Carménère has been told quite a bit but today is its birthday so a very brief history lesson is in order. 21 years ago genetic testing proved that large portions of the vines that for years had been thought to be Merlot, where in fact Carménère. Now 21 years later Carménère is quite clearly the signature grape of Chile.In fact almost 22,000 acres are planted to it. Carménère can produce distinct wines of character. There isn’t a single wine region in the world than can touch Chile on the quality of their Carménère. It’s great to celebrate this grape on its 21st birthday. But I consider this occasion so much more than that. Carménère is 21 and legal now; this is a call to arms to drink it regularly. Here are six different examples that I tasted today. Start here, or elsewhere, but explore this grape that Chile nails cold.
Concha y Toro 2013 Gran Reserva Serie Riberas Carménère ($17)
This offering is composed of Carménère (90%), and Cabernet Sauvignon (10%). This particular line from Concha y Toro is based on vineyards located alongside rivers, in this case the Cachapol River which sits in D.O. Peumo. The nose here shows of dark fruits and bits of sage. The paalte is stuffed with dark fruits, continued herbs and spices as well. Minerals and sour black fruits inform the well above average finish. This is a Carménère that well outclasses its price point. Drink it in the next 3 or 4 years.
Santa Rita 2012 Medalla Real Carménère ($20)
Fruit for this wine came from the Colchagua Valley. It’s composed entirely of Carménère. It was aged for 10 months in French oak. This Carménère opens with classic savory herb aromas laced with black cherry and a wisp of charcoal. Herbs continue on the palate along with bits of candied cherry, raspberry and spice. The long finish shows off pomegranate, chicory and bits of graphite. This is a textbook example of Carménère that really delivers. A perfect expression for someone new to the grape.
Concha y Toro 2012 Marques de Casa Concha Carménère ($25)
The fruit comes from vines that sit about 170 meters above sea level on hillside terraces near the coast. It spent 18 months in French oak. Dark plum, vanilla and a subtle hint of sage are present on the nose. The rich and velvety palate is studded with black and purple fruit flavors. Blackberry, plum and raspberry are all in evidence. This wine remains juicy through the finish which shows off a hint of espresso and plenty of spice, but mostly more dark fruit flavors. It’s a very solid example of Carménère.
Tamaya 2011 Winemakers Gran Reserva Carménère ($25)
This Carménère is composed entirely of Carménère from Limarí Valley. Aging took place over 12 months in new and previously used oak. A Hint of smoke underlies the overall barrage of deep, dark purple fruit aromas here. A ton of minerals characteristics join the lush and plush avalanche of dark fruit flavors such as blackberry, mission fig and more on the juicy and even palate. The finish is impressively long with bits of earth, toasted espresso and continued minerals.
Koyle 2012 Royale Carménère ($25.99)
In addition to Carménère (87 percent), dollops of Petit Verdot (8 percent) and Malbec (5 percent) were blended in. After the fruit was picked in small lots it was vinified in small tanks. Aging in French oak over 18 months followed. It was bottled unfiltered. 1,650 cases of this Carménère were produced. This wine was grown on a higher terrace than the Carménère in the Reserva; an area with more rocky soils. The color is a deep purple but not quite as inky. Aromas of ripe blackberry and mushroom fill the nose. Juicy black cherry flavors underscored by bits of pie crust and spice lead the palate. Dark chocolate and continued cherry flavors fill out the finish. This wine is a little tight out of the bottle right now and if you’re going to drink it soon, decant it for 90 minutes. Otherwise, lay it down for five or so years and drink it in the five after that. It has the stuffing to last awhile.
Viña Maquis 2009 Viola ($55)
Viola is produced entirely from Estate fruit. The Maquis estate is located in the Colchagua Valley. It’s a blend of Carménère (75%) and Cabernet Franc (25%). It was aged for 14 months in French oak. Bing cherry and leather aromas permeate the lovely and expressive nose. Blackberry, sweet chocolate sauce and plum pudding spices are all in evidence throughout the dense, layered palate. All of those elements continue on the long, dark and fairly lusty finish. This is a deep, dark and intense wine, perfect for rich foods.
The bottom line is: Drink Carménère !! #CarménèreDay
Thanksgiving, with its myriad of flavors and overload of food is mere days away. And while some look at wine pairing for so many flavors and textures as a challenge, I think it’s a whole lot of fun. Drink what you like and see what it works with and what it doesn’t work with. The bottom line is that you should have fun and enjoy the holiday.
I’m always determined to find producers I’ve never visited. In fact I strive to spend the bulk of my time in wine regions experiencing new things and places. I have my favorites and I circle back when time permits, but I realize the next spot I hit for the first time might be my new favorite. So it was with that philosophy in mind that I set about to visit to Kelly Fleming Wines, a producer I knew by name but not much else.
Kelly Fleming Wines sits on 300 gorgeous acres in Calistoga. Of those a mere 12 acres are under vine. They farm those acres sustainably; just this year they were awarded Napa County’s Fish Friendly Farming certification. Among the animals and such on the property are beehives, turkeys, mountain lions and four rescue donkeys. When the property was purchased it was unimproved land and they have done everything in their power to be shepherds of this property, improving it with a very light footprint.
While at their Estate property I toured the grounds and tasted through the current releases with Kelly Fleming herself. Apparent after spending the first minute with her is the unbridled passion she has for the property, for remaining a small boutique producer (2,700 cases currently), and for making excellent wine from her Estate and beyond. My thoughts on the wines follow
Kelly Fleming Wines 2013 Sauvignon Blanc ($36)
The fruit for this wine came from three Napa Valley vineyards. Fermentation and aging took place in a combination of new French oak (10%), used French oak (30%), and stainless steel (60%). Grass and citrus aromas emerge from the nose. The palate is filled with apricot and peach flavors. Minerals, bits of papaya and orange peel are all in play on the long finish that has a bit or a creamy edge.
Kelly Fleming Wines 2014 Rosé ($36)
The Rosé is produced from estate Cabernet (88%), as well as Malbec (6%), and Syrah (6%) from neighbors. Fermentation took place in stainless steel and once used French oak barrels. Oodles of watermelon characteristics leap from the nose. Strawberry, bright Bing cherry and a bit of vanilla fill out the palate. Continued red berry elements and a touch of crème fraiche are present on the crisp, refreshing finish.
Kelly Fleming Wines 2012 Big Pour Napa Red ($75)
Big Pour is a blend of Estate Cabernet Sauvignon (85%), Syrah (5%), Malbec (5%), and Petit Verdot (5%) and from Napa Valley. Red and black fruit aromas fill the nose. From the first sip the mouth-feel is velvety in nature with black raspberry and cherry flavors in play. Bits of cocoa lead the finish which showcases a continuing cavalcade of sweet red fruit tinged with black. A dollop of cinnamon appears as well. This is a very accessible Cabernet based wine that is ready to drink today but will age well over the next 8 or so years.
Kelly Fleming Wines 2012 Estate Cabernet Sauvignon ($110)
Their signature wine is composed of entirely Cabernet Sauvignon from the estate. It spent 20 months in 82% new French oak. 920 cases were produced. Wisps of toast and vanilla are present on the nose along with a cornucopia of berry aromas. There is an almost stunning amount of depth to the palate here with an avalanche of sweet red and black cherry flavors. These are underpinned by copious spice characteristics. Cinnamon, bits of dusty clay, minerals and chicory are all apparent throughout the prodigiously long finish. Firm, yielding tannins and solid acid provide an excellent backbone for aging. This estate wine is delicious now but will improve steadily over the next decade and drink well for a minimum of 5 years after that, perhaps longer.
The tasting room and an attached alcove are quite warm and inviting, as is Kelly herself. This is a beautiful little winery making terrific Napa Valley wines. Tastings are by appointment only, but don’t let that hold you back. They’re happy to have visitors so they can show off the beautiful estate and wines. Kelly Fleming Wines is precisely the type of place it’s worth making extra time and an extra effort to visit. If you’re like me, you’ll leave enchanted, with the magic that comes from the very best of what Napa has to offer. And really, how can you beat that? So reach out to them, next time you're headed to Napa Valley, you'll be glad you did.
The very first time I set foot in Napa Valley more than 20 years ago, Franciscan Estate was one of the producers I visited. In the ensuing years I’ve consumed wine from Franciscan fairly regularly and visited a couple of others times back then. However, it occurred when I was planning a trip out to Napa a few months back that I hadn’t actually been to the winery in a long time. So I scheduled a visit and I’m sure glad I did. I had the chance to spend a few hours with assistant winemaker Marla Carroll. We tasted through both finished and unfinished wines. Mostly what I took away from the visit is how much they’re moving forward. They continue to improve their widely available wines as well as adding some new ones. They also have quite a few offerings that are exclusive to the tasting room and wine club. If you’re looking for solid everyday values from Napa Valley, Franciscan has them. If you want some harder to find higher end exclusives they have those too. Pick some up locally and then next time you’re in Napa head over to Franciscan Estate and taste some of the limited wines they reserve for guests to their room and wine club members.
Franciscan Estate 2014 Napa Valley Sauvignon Blanc ($17.99)
Along with the next two offerings this is among of the most widely distributed of the Franciscan wines. It's composed of entirely Sauvignon Blanc. It has no contact with oak. Grapefruit and tropical fruit aromas fill the nose. The mouth-feel is soft and lovely with lots of citrus and stone fruit flavors throughout. White pepper and sour yellow fruits mark the crisp, clean, and refreshing finish. This is a textbook example of Napa Valley Sauvignon Blanc.
Franciscan Estate 2012 Napa Valley Merlot ($20.99)
This is largely Merlot (93%) with small amounts of Malbec (4%), Syrah (2%), and Cabernet Sauvignon (1%) blended in. Red berry fruit aromas tinged with black light up the expressive nose. There are droves of black cherry flavors and bits of black raspberry on the full flavored and juicy palate. Blackberry, black tea, dusty cocoa, and bits of espresso are all present on the above average finish. This is a fine example of Merlot that expresses good character. Year after year it provides very good value.
Franciscan Estate2012 Napa Valley Cabernet Sauvignon ($28)
Mostly Cabernet Sauvignon (85%), with smaller amounts of Merlot (9%), Malbec (3%), Petit Verdot (2%), and Cabernet Franc (1%) blended in. Bits of forest floor and cherry emerge from the somewhat brooding nose. Cherry characteristics of all sorts reverberate throughout the palate as well. A ton of spice notes join in as well. Espresso, minerals, chocolate and kirsch liqueur are all in play as well. This has a very solid finish with loads of Cabernet character.
Franciscan Estate 2012 Magnificat ($55)
This Bordeaux inspired blend is what I always think of as Franciscan’s signature wine. I’ve been drinking it going back to the early 90’s and it remains one of the benchmark blends in Napa in the under $100 price category. This vintage is composed of Cabernet Sauvignon (73%), Merlot (19%) , Petit Verdot (3%), Malbec (3%), and Cabernet Franc (2%). Big black fruit aromas are in evidence on the nose. Black plum, raspberry and Bing cherry flavors are all accounted for. Lots of spice notes are in play as well. Savory herbs, dark chocolate and roasted espresso emerge on the persistent finish along with bits of black pepper and toasty oak. This vintage of Magnificat is a fine entry in an impressive lineage of wines. It’s a cohesive offering with all of the varieties coming together to serve the whole.
Franciscan Estate 2012 Oakville Cabernet Sauvignon ($55)
This selection is made up of entirely Cabernet Sauvignon from the Oakville appellation. Violet and tobacco aromas are present on the nose along with red berry fruit. The palate is studded with an avalanche of cherries of all sorts. They’re accompanied by bits of cinnamon and peppercorn. The velvety finish shows off earth, pencil lead and continuing cherry elements. This is a precise and lovely expression of Oakville fruit.
Franciscan Estate 2012 Napa Valley Stylus ($90)
Stylus is Franciscan’s top expression of Napa Valley Cabernet. This vintage in addition to Cabernet Sauvignon (92%), some Petit Verdot (5%), and Malbec (3%) were blended in. The aromas here are dark and somewhat brooding with blackberry and black raspberry leading the charge. Black plum, cherry and bits of chocolate sauce do the full bodied palate. Black tea, chicory and earth are all present on the long, somewhat lusty finish. Big, firm, chewy tannins and terrific acidity provide a backbone for excellent aging potential.
Franciscan Estate has been doing a nice job in Napa Valley for decades. It’s good to see them continually pushing the envelope on quality as well new offerings.
Recently I had occasion to dine and taste wine with Aurelio Montes Jr. from Kaiken and German di Cesare from Trivento; two winemakers from Argentina. While these were two different dinners it turns out these winemakers and their wineries have something in common beyond being located in Argentina. Both Wineries are owned by producers from Chile, Trivento by Concha y Toro and Kaiken by Montes.
Beyond those connections I found that they have some similarities in wine making philosophy. Both men are looking to make wines that deliver fresh fruit flavors, varietal typicity and provide value. German and Aurelio are also both quite interested in expressing the unique terroir of Argentina. There are some differences too. German is a Native of Argentina and his grandfather was a vineyard manager which led to his passion for wine. Aurelio hails from Chile where his father Aurelio Sr. founded Montes. Once Kaiken was founded he felt to run it properly he needed to move to Argentina with his family. Both men are incredibly passionate about their craft and life in general. Each of them also by no accident is producing Argentine wines that fulfill their individual as well as shared goals. There’s a ton of value to be found in wines from Argentina, here are a few of my favorites from the evenings I spent with Aurelio and German.
Kaiken 2015 Terroir Series Torrontés ($17)
All of the fruit for this wine (all Torrontés) was sourced in the Cafayate Valley in the Salta region of Argentina. Fermentation took place at low temperatures and it was bottled without any use of oak. Orange peel, lemon zest and tropical fruit aromas light up the nose here. The gentle palate is layered with elegance. Lychee fruit, apricot and more are all in play. The crisp finish shows off bits of creaminess and a bevy of minerals. This is a lovely example of Torrontés which is lean and delicate in nature.
Kaiken 2012 Terroir Series Corte Cabernet Sauvignon ($17)
This wine is largely Cabernet Sauvignon (80%), with smaller amounts of Malbec (12%), and Petit Verdot (8%) blended in. Half of the wine spent 10 months in previously used oak of 1-3 years.The dark hue of this wine is notable when poured. Violet and subtle plum aromas are in evidence on the nose. The palate is stuffed with red cherry, raspberry along with tinges of black cherry. Deep, dark chocolate notes, black pepper and cinnamon are all part of the solid finish. Soft tannins and firm acid make this a terrific food wine. A great choice for an everyday Cabernet built for early consumption.
Kaiken 2012 Terroir Series Malbec ($17)
Malbec makes up most of this wine (80%), with Bonarda (12%), and Petit Verdot (8%) making up the rest.80% of the wine was aged for 10 months in previously used oak. The nose here is dark and a bit brooding with black plum and hints of mission fig on display. Blueberry, spices and bits of savory herb mark the fresh and juicy palate. Black pepper, continued dark fruits, and a hint of sweet dark chocolate are all part of the finish. Firm, zippy acid provides good structure. This wine is soft and easy going in the best sense. Drink it alone or pair it with a myriad of foods. This is a tremendous value.
Kaiken 2012 Ultra Malbec ($25)
This wine is composed of entirely Malbec from three vineyards in the Uco Valley. All of the wine was aged in previously used oak for 12 months. Fresh savory herbs and purple fruit aromas leap from the nose. The palate is firm and layered with dark leaning fruit flavors that are supported by bits of spice. The finish, which is notably long, displays tons of earth, minerals and continued spice characteristics. Firm acid and medium tannins provide good structure. Drink this Malbec with hearty foods over the next 5 years.
Trivento 2014 Reserve Torrontés ($11)
This offering is 100% varietal. It was fermented and aged in stainless steel with no oak influence whatsoever. This wine opens with a big, welcoming nose loaded with fresh tropical and stone fruit aromas. Peach and papaya flavors are prominent on the palate along with white pepper and a touch of cream. Anjou pear and yellow peach flavors dot the crisp finish. Some examples of Torrontés tend to be a bit big and rich, not here. This is a really fresh, lean, and lovely offering.
Trivento 2015 Amado Sur Chardonnay Blend ($15)
This wine is mostly Chardonnay (70%), with smaller amounts of Pinot Grigio (20%), and Viognier (10%) blended in. All of the fruit is from Mendoza. Floral aromas dominate the nose with peach and apricot present as well. Stone fruits, Anjou pear, and wisps of mango fill the delightful palate. All of those flavors are joined by a bit of spice on the fruity and slightly honeyed finish. I’ve had this offering over the last few vintages and it’s a really nice blend with all 3 varieties coming together to form a cohesive wine.
Trivento 2013 Amado Sur Malbec Blend ($15)
The red Amado Sur is composed of Malbec (70%), Bonarda (20%), and Syrah (10%). Vanilla, toast and deep red and black fruit aromas punctuate the nose. The palate is loaded with eager fruit flavors, both black and red. This is a lush wine loaded with appealing, fresh fruit and spice notes to spare. Sour black fruit and a bit of cocoa close out this appealing and somewhat hedonistic wine. It would be a perfect selection for anything that comes off your grill.
Trivento 2013 Golden Reserve Malbec ($21)
Fruit for this wine comes from 3 different sites in Mendoza. It’s 100% Malbec. It spent 12 months aging in French oak. Wild strawberry and raspberry aromas light up the nose. The palate is rich and giving with red and black fruit flavors both in abundance. There is a depth and elegance to the palate that belies the price-point. The finish is long and structured with oodles of complexity. I tasted three vintages of this wine side by side (2011-2013) and they were all impressive. There were similarities in style and differences based on vintage years. Each was excellent. I was surprised to learn the price; I thought for sure this was a $40 wine.
South America has a lot to offer wine lovers. Chile and Argentina are distinct countries in many ways, wine is one of them. Each does different things well. Here are a couple of wineries connecting the two countries. Drink these terrific values up.
Virginia wine you ask? Why yes indeed. The truth is that my knowledge of Virginia wine isn’t likely to fill the apocryphal thimble. The same can be said of my experience tasting or drinking it. There’s no particular reason for that, outside of the tried and true: too much wine, too little time. So while I’d previously had a couple of wines from Virginia, none really piqued my fancy. On a given day the amount of wine sitting, waiting patiently for me to taste it, is a blush worthy quantity. Put another way, my two kitties, Mrs. Howell and Mr. Furley have no lack of exciting new boxes to climb inside of, or sit on top of every week. What I’m saying is that I didn’t go out of my way looking for more Virginia wines. Eventually, I thought, I’d get to them. Then my friend Frank who writes the terrific Blog, Drink What YOU like invited me to take part in a Virginia Wine Chat (#VAWinechat). He created VA Wine Chat and has been hosting them about once a month for roughly 2 ½ years. Frank identifies VA producers he feels strongly about and travels to them and hosts a virtual tasting with the winemaker. Writers such as me are invited to take part at the specified time. Those of us that agree are sent the wines in advance of the tasting. Having taken part in a lot of virtual tastings (I tend to like them, though I understand some of my friend Jeff’s points in his recent story about them), I gladly accepted since it fit my schedule and I also really enjoy what Frank does.
Three wines were on the itinerary from Michael Shaps Wineworks and I was intrigued from the outset, starting with the fact that I could tell Frank was super excited about the Petit Manseng, a grape I have about as much personal experience with as I do Virginia Wines. Then add the fact that I never, ever, under anything but the most extreme circumstances turn down the opportunity to taste Cabernet Franc. To top it off we would close with a Meritage which would allow me to see what Michael Shaps does with blends too. What I found when we tasted the wines was genuinely eye opening. I enjoyed each of them for different reasons.
Michael Shaps 2014 Petit Manseng ($30)
This wine is composed entirely of Petit Manseng from a single vineyard. It was fermented mostly in French oak (33% new) and a small amount of stainless steel. It’s bottled after about 6 months. The nose is gorgeous with lychee fruit and a bit of toast. Golden fruit flavors dot the substantial palate. A hint of honey shows up on the long finish. This wine has firm acid and marvelous structure. It got more and more interesting as it warmed up.
Michael Shaps 2013 Cabernet Franc ($28)
Made of entirely Cabernet Franc it was fermented and aged in 100% French oak; 50% of the barrels were new. I love the aromatics of Cabernet Franc and this example delivers them in droves. Red and black cherry lead the way along with a dollop of leather. The palate shows off tons of red cherry fruit along with a host of spices. All of those elements continue on the finish where a bit of dusty cocoa and black tea joins in as well. What I like best about this wine is the gorgeous mouth-feel; it’s loaded with texture but supple in weight. If you like Cab Franc, find this!
Michael Shaps 2010 Meritage ($50)
This Meritage blend is made up of Merlot (40%), Cabernet Franc (24%), Cabernet Sauvignon (12%), Petit Verdot (12%), and Malbec (12%). It spent two years in French oak, 50% of it was new. Michael told us during the chat that he’s held this wine back a few extra years as he didn’t feel it was quite ready yet. In fact his 2012 is already out. I’d say he made the right decision as this wine is ready to enjoy now. The Cabernet Franc stands out a bit to me here (big nose) which I really like. Other than that it’s a pretty cohesive wine with all of the varieties coming together to form a delicious tapestry. Red fruits lead the show with tinges of black raspberry in play as well. The finish is long and deep with persistent spice and earth notes reverberating for a long while.
What a great wine chat. These wines all hit the spot for me. Michael’s wines are connected by the freshness of fruit and balance of each offering. The Petit Manseng was a complete revelation. I’m not sure what I’m going to seek out first, more Petit Manseng or more Virginia wines, but I intend to explore both further. If these wines are any indication it’s high time I jump on the highway and point myself toward Virginia. When I do Michael Shaps will certainly be at the top of my list. Hunt for these wines, they’re well worth it.
One of the things I’m always on the search for is value priced wines that are delicious and distinct. Two offerings from South Africa’s Indaba that I recently sampled fit the bill. Chenin Blanc is the signature white grape there and this is a lovely example in its price point, whether you’re sipping it solo or pairing it with food. The Red blend made from Bordeaux varietals is a versatile wine for pairing from medium to full flavored foods.
Indaba 2015 Chenin Blanc ($11.99)
This wine was produced entirely from Chenin Blanc sourced in the Western Cape region. After hand harvesting, most of the fruit was fermented in stainless steel. A small amount (3%) was fermented in French oak and aged on the lees for 6 months. White flower aromas and hints of toasted hazelnut emerge from the nose. The palate is stuffed with peach, lychee fruit, apricot and nectarine flavors. A gentle hint of sweetness emerges on the finish along with orchard fruit flavors and a touch of crème fraiche. This is a fabulous wine to pair with foods that have some heat in them. I enjoyed it alongside Peri-Peri Chicken (see below) and roasted potatoes.
Indaba 2014 Mosaic Red Blend ($11.99)
Cabernet Sauvignon (69%), Merlot (17%), Malbec (6%), Cabernet Franc (4%), and Petit Verdot (4%) were combined to form this blend. Fermentation and aging took place in stainless steel tanks. Black raspberry and bits of smoke leap from the nose here. The palate is loaded with black cherry, continued raspberry and tons of spice. Sour cherry, black pepper and bits of espresso are present on the above average finish. I paired this with the same foods and it went well with those as well as with dark chocolate with sea salt. It’ll also be a fine match for burgers dusted with Peri-Peri Rub.
Each of these wines represents a more than solid value for the price. They’re tasty, true to the grapes represented and fun to drink. Paired with the correct foods they climb another notch. You can’t go wrong with these wines, so stock up for parties or casual week night meals.
Peri Peri Chicken
Ingredients:
1 Cup fresh lemon juice
1 Tablespoon of olive oil
A Splash of dry white wine
5 Tablespoons of Peri-Peri Rub
4 Chicken breasts
Directions:
In a large bowl, stir together the Peri-Peri rub, olive oil, wine, and lemon juice. Rub chicken with the mixture, place in a dish and marinate for 3 hours, turning occasionally to coat. Preheat a grill for medium heat. Place chicken onto the grill and discard the marinade. Cook until the skin is slightly charred and juice run clear.
This story covers some wines that didn’t quite fit in my Dry Creek Valley piece for The Daily Meal. So if you haven’t read that yet, head over and check it out first so you can get the full picture about these wines in particular and Dry Creek Valley as a whole.
Château La Lauzette is one of a growing number of wineries in the Cru Bourgeois du Médoc that is owned or run by women. This in a region who the average wine lover tends to believe the Château’s are passed down from Father to son from one generation to the next. This particular winery is run by Liz Roskam and her husband Franz. She’s originally from Illinois and relocated to Bordeaux in 2002. They took over the vineyard in 2005.
Château La Lauzette 2010 La Lauzette Declercq, Haut- Médoc, Cru Bourgeois ($30)
This Bordeaux blend combines Cabernet Sauvignon (70%), Merlot (28%), and Cabernet Franc (2%). Aging took place over 12 months in French oak; 33% of the barrels utilized were new. 3,500 cases of this offering were produced. Bits of toast and black raspberry aromas are present on the welcoming nose. The palate is stuffed with a bevy of fruit flavors including cherry, black currant, and dried black fruits. In addition savory herbs such as sage and thyme are also in play. Bits of red fruit, black tea, earth, minerals and chicory are all present on the above average finish. Approachable tannins and firm acid help provide fine structure upon which all of that fruit is built. This is a restrained, elegant and lovely wine that is counterbalanced by plenty of eager fruit flavors. In short it should satisfy wine lovers with a variety of different palates. While this offering was great sipped alone it really stood out with food. I paired it with a burger topped with Smoked Gouda, caramelized onions and a side of rosemary roasted potatoes, which was a fantastic match.
On a recent trip to northern California I spent a leisurely afternoon at Anaba Wines, and boy am I glad I did. Anaba sits at the edge of Sonoma County. In fact, if you spend time driving between Napa and Sonoma, you probably pass it regularly.
A couple of weeks back at dinner with Michele Dolzan I had the opportunity to taste through some of the different Grappa’s his family produces as well as learn all about their history. Michele is part of the fourth generation and along with his brother’s carries on the family tradition as well as bringing it forward to current times by instituting higher standards, and using modern technology to their advantage.
Villa de Varda produces a wide range of different Grappas. Within their portfolio are single varietal Grappas, blended Grappas and selections aged using different methodologies and vessels. In short all of these things lend themselves to Valla de Varda having a wide ranging assortment of Grappas that offer a variety of flavors and drinking experiences.
They have developed the “de Varda” method which has subsequently been adopted by some other producers. It has three basic steps to it. The first involves the raw materials... Head over to The Daily Meal to read the rest.
A few weeks back I attended an Australian wine event in Manhattan. This particular tasting was an interesting one indeed. Some of the country’s leading family-owned and multi-generational producers selected wines from their libraries to showcase to American trade and media. The main portion of the tasting was a sit-down seminar led by Mark Davidson, Australia’s worldwide wine educator. Alongside him, family members from each winery whose offerings were being poured that day were on hand to speak about their wine and Australia in general.
There are a couple of general misconceptions floating around about Australian wine. One is that the country’s producers make big, blustery wines that are long on upfront fruit and flash and short on finish and substance. The other is that that Australian wines don’t age. The problem is neither point is really valid; certainly not as wholesale statements. Every wine-producing country has great, good, and bad producers. Certainly, Australia still has some who make boatloads of overripe shiraz. However, there are many more making proportionate shiraz as well as a very wide range of other offerings. It’s time to realize that there are as many diverse styles coming out of Australia as any other wine-making country. Not to mention much, much more than just shiraz, no matter how tasty it can be. Head Over to The Daily Meal to read the rest.
