Archive
Samples Galore – Holiday Edition
Over the last few months, I had an opportunity to try a number of wines. What I didn’t do in timely fashion, however, is to share the tasting notes with you – and this needs to be corrected, which I’m doing with this post.
While I call this post a “holiday edition”, this is strictly due to the fact that this post is coming out during the most festive time of the year. It might be too late to use any of these wines for the gift giving, but you know what – these wines will be perfect for any day, whether it is cold or warm outside, and whether you need a gift or just want to reward yourself (yep, you always deserve an award for just being you).
Let’s start with the sparkling wine – I have one to bring to your attention today. This wine comes from the master of “affordable luxury” Paul Mas (I wrote about his wines a few times in the past – you can find those posts here). This Blanc de Blancs from Languedoc is made out of Chardonnay using the traditional method, and it perfectly on par with Paul Mas sparklers I tasted before:
NV Côté Mas Chardonnay Blanc de Blancs Méthode Traditionelle Vin de France (12% ABV, $15.99, 100% Chardonnay)
N: Pleasant nose with touch of yeast and fresh apples
P: Restrained palate, good acidity, clean, touch Of yeast, hint of Granny Smith apples.
V: 7+
Let’s continue with a few of the white wines. First, one of my perennial favorites – Hanna Sauvignon Blanc. I tasted prior vintages of Hanna Sauvignon Blanc, and this is one of my most favorite styles of California Sauvignon Blanc – grassy, fresh and clean:
2015 Hanna Sauvignon Blanc Russian River Valley Sonoma County (13.2% ABV, $20)
C: straw pale
N: intense, fresh-cut grass, touch of lemon, fresh meadows, you can smell this wine forever.
P: nicely restrained, same grassy notes, touch of black currant (distant hint), perfect balance, refreshing
V: 8+
The next white wine comes from the very creative producer in Oregon – Left Coast Cellars, which also not a stranger to this blog – I had a pleasure of speaking (virtually) with Luke McCollom, winemaker for Left Coast Cellars and taste some of the previous vintages of their wines (here are the links to the two-part interview – Part 1 and Part 2). You can’t go wrong with Oregon Pinot Gris – today this is literally a “classic”:
2015 Left Coast Cellars The Orchards Pinot Gris Willamette Valley (13.7% ABV, $18)
C: Straw pale color
Touch of honeysuckle on the nose once warmed up, White stone fruit initially
Closed up while cold, white ripe fruit once warmed up, good balance, medium body, medium-long finish.
V: 7+
Last but not least is Les Dauphins Côté du Rhône. Rhone whites are fun wines, often very dry in the early years, and “ripening up” as they age. This was unquestionably a young wine which most likely would improve with age:
2013 Les Dauphins Côtes du Rhône Réserve Blanc (12.5% ABV, $11, 65% Grenache, 15% Marsanne, 10% Clairette, 10% Viognier)
C: Light golden
N: touch of honey, white stone fruit
P: white stone fruit, herbs, good acidity, quite astringent
V: 7+, will hold well with and without food
Now, time for the reds. The reds today represent a diverse group, from Australia to Italy to the USA. At the beginning of November, I participated in the #winechat with Michael Twelftree, winemaker for Tow Hands Wines out of Australia. We had an opportunity to taste and discuss three wines from Two Hands – two classic Shiraz wines from Barossa and McLaren Vale regions, and a Cabernet Sauvignon:
2014 Two Hands Gnarly Dudes Shiraz Barossa Valley (13.5% ABV, $36)
C: Dark garnet, almost black
N: espresso, roasted meat, licorice, blackberries
P: spice, plums, big concentration, touch of salinity, smooth texture, velvety and dusty
V: 8-, good rendition of Shiraz. The wine completely reversed on the Day 2, closed up.
2014 Two Hands Angel’s Share Shiraz McLaren Vale ($14.5% ABV, $36)
C: Dark garnet, almost black
N: intense, powdery, eucalyptus, mocca, licorice, tobacco
P: peppery finish, round, restrained, excellent acidity, bright and crispy red fruit
V: 7+, probably needs time
2015 Two Hands Sexy Beast Cabernet Sauvignon Mclaren Vale (13.8% ABV, $36)
C: Dark garnet, almost black
N: touch of cassis, closed
P: smooth, round, nice cassis backbone, mint, restrained
V: 7/7+, too young, needs time to rest and evolve
Two Italian wines were probably my favorite in this group – Cecchi Chianti and Alta Mora from Sicily:
2014 Cecchi Chianti Classico DOCG (13% ABV, $22, 90% Sangiovese, 10% other grapes)
C: Garnet
N: dark red fruit, dark chocolate, touch of smoke, roasted notes
P: fresh, vibrant, good acidity, touch of pepper, hint of tobacco, crashed raspberries, firm structure
V 8-/8, very enjoyable from get go, will evolve
2014 Cusumano Alta Mora Etna Rosso DOC (14% ABV, $24, 100% Nerello Mascalese)
C: dark garnet
N: playful, open, cherries, mocca,
P: bright, mouthwatering acidity, tart cherries without too much astringency, pronounced minerality, medium body, dry finish
V: 8-
And to finish off, here are two classic grapes – Merlot and Pinot Noir:
2014 Markham Merlot Napa Valley (14.2% ABV, $26, 86% Merlot, 12% Cabernet Sauvignon, 2% Petite Sirah)
C: garnet
N: touch of cassis, mint, alcohol presence is noticeable, dark chocolate
P: round, soft, clean acidity, touch of cassis, underripe raspberries, alcohol and tannins show a bit on their own, peppery finish
V: 7/7+, needs more time? second day definitely showed to wine as more coherent (7+), but it would benefit from more time
2014 Left Coast Cellars Cali’s Cuvée Pinot Noir Willamette Valley (13.5% ABV, $24)
C: Dark garnet
N: Mocca, sage, roasted notes, touch of mushrooms, savory undertones
P: Fresh raspberries, mint, herbs, touch of roasted meat, fresh acidity, mouthwatering finish, medium body, easy to drink
V: 8-, easy to drink, pleasant
We are done here. Have you had any of these wines? What do you think of them? Cheers!
Do You Prefer Montepulciano or Montepulciano?
Nope, no typo in that title. And no, I’m not losing it. Not yet anyway.
Yes, the title is purposefully misleading. But within a reason – and I’m not looking to gain any unjust benefit from the confusion.
As most of you know, Montepulciano happened to be the name of the indigenous Italian grape, popular in central regions of Abruzzo and Marche. Montepulciano is also the name of the small medieval town, right in the heart of Tuscany, where the grape called Sangiovese is a king. The wine produced around the town of Montepulciano, which dates back to the 14th century, is called Vino Nobile di Montepulciano, and to be called Vino Nobile the wine should contain at least 70% of Sangiovese grapes. What is also worth mentioning that Vino Nobile di Montepulciano was the very first DOCG (Denominazione di Origine Controllata e Garantita) in Italy, awarded in 1984 – the emphasis here is on Garantita, denoting highest quality Italian wines.
A picture worth thousand words, so here is an infographic which nicely lines up all the confusing Montepulciano:
Infographic courtesy of Mosiah Culver
Now, let’s go back to the main question, only let’s ask it in a less controversial way – do you prefer Montepulciano or Vino Nobile di Montepulciano wine? The answer to such a question requires some wine drinking, so let’s fight it off with maybe some of the very best examples of both – Masciarelli Marina Cvetić Montepulciano d’Abruzzo and Avignonesi Vino Nobile di Montepulciano.
Masciarelli Tenute Agricole was established in 1978 by Gianni Masciarelli in San Martino, Chieti Abruzzo. In 1989, Giovanni married Marina Cvetic, who took over winemaking duties. Today Marina overseeing about 750 acres of estate vineyards, producing about 2.5 million bottles a year – of course, not only Montepulciano d’Abruzzo, but many different wines – you can find more information here.
The wine we are tasting today, Masciarelli Marina Cvetić Montepulciano d’Abruzzo Riserva, is a flagship wine, which won numerous accolades from the critics around the world, and it is definitely a beautiful example of how good Montepulciano wine can be.
Avignonesi estate was founded in 1974, and the Avignonesi family was instrumental in helping the regions to obtain DOCG status and promote Vino Nobile wines worldwide. From 2009, the estate, which comprise today 495 acres of vineyards in Montepulciano and Cortona appellations and produces about 750,000 bottles per year, is owned by Virginie Saverys. She works tirelessly to convert the estate to organic and biodynamic winemaking, and Avignonesi is expecting to get its organic certification in 2016. You can learn more about the estate and its wines here.
The wine we are drinking today is Avignonesi Vino Nobile di Montepulciano, which goes way beyond the requirements of the DOCG and made from 100% Sangiovese sourced from 8 best vineyards of the Avignonesi estate. If you will look at the suggested price ($29), in conjunction with the quality, this wine would easily beat many of its famous Brunello neighbors. Many critics also concur, as the wine repeatedly gets high scores and makes to the various “Top” lists.
Here are my notes for these two wines:
2011 Masciarelli Marina Cvetić Montepulciano d’Abruzzo Riserva (14% ABV, $28, 100% Montepulciano, 12/18months in oak barriques, 100% new)
C: dark garnet
N: cherries, tar, roasted meat, undertones of sage
P: sweet cherries, perfume, open, layered, clean, good balance, very approachable and ready to drink from the get go
V: 8/8+, sexy, luscious and delicious
2013 Avignonesi Vino Nobile di Montepulciano DOCG (14% ABV, $29, 100% Sangiovese, 12 months French barriques, 6 months large Slavonian oak casks, 6+ months in the bottle)
C: brilliant ruby
N: herbs, sage, hint of black fruit, restrained
P: sweet and tart cherries, earthy, leather, touch of cherry pits, touch of tannins, good balance. Very long finish with fruit dominating.
V: 8. surprisingly ready to drink (unlike some Vino Nobile which I had before). Classic Italian wine all around, with finesse.
As you can tell, I really liked both wines, probably hedging a bit more towards Montepulciano d’Abruzzo – these are very well made wines, different and excellent in its own right – and by the way, both would perfectly brighten up your holidays :).
What do you think? Which Montepulciano would you prefer, not only from these two wines but in general? Cheers!
Holiday Gifts for Wine Lovers, 2016 Edition
If there is one overarching theme for my 2016 posts, it can be expressed with one word: “late”. No matter how useful my advice will be, the major present-buying holiday takes place in mere two days, so yes, it is truly late. But – the comforting thought is: if you got a wine lover, an oenophile in your life, wine is always, always an excellent present. Or anything related to the wine for that matter. Except for the 5th identical book – oh well, nothing wrong with re-gifting, right?
Now, when it comes to the presents for the wine lovers, I already covered the subject quite extensively over the past few years. I checked what I wrote before, and was happy to realize that all or practically all of my advice still stands – thus, allow me to simply give you a reference to the older posts – if you are still looking for the present, you might find my suggestions helpful.
Back in 2014, I wrote a series of posts on the subject of wine gifts which I called “Practical and Pragmatic Guide”. It is practical and pragmatic, as I not only tell you what to buy but also provide recommendations for the gifts I wouldn’t buy – definitely practical and pragmatic. The series consisted of 3 parts:
Part 1 – Wine gifts – this post provides a general introduction for “practical and pragmatic”, and it is talking about various wine gifting options.
Part 2 – Wine Accessories – openers, pourers, decanters and lots more – what makes sense, what doesn’t.
Part 3 – Wine Education – books, classes, experiences – everything the wine lover might really appreciate.
Here is also a post on the same subject from 2011 – while it will not give you much new information conceptually, it has more recommendations as to where to buy the wine.
Before we part I want to mention that I created now a collection of useful wine gift items on Amazon. All the books there are personal recommendations and all the accessories are split into different categories to simplify navigation.
That’s all I have for you, my friends. Better late than never, eh? Happy Holidays and happy last minute gift hunting! Cheers!
Restaurant Files: Room 112 in Norwalk, CT – Experiencing The Art Of The Cocktail
I’m very comfortable around alcohol. In the times of utmost political correctness this statement might be taken wrong in so many ways, but yes, I would still say it. Wine, beer, whiskey, tequila and everything in between – I’m not an expert, but I know my way around different types of alcohol in all of its forms. With one exception – cocktails. I have to openly and honestly admit that I’m intimidated by the cocktails.
While I was growing up, even at the age when I could legally drink, a bar and a cocktail where only a theoretical concept for me, something I learned from the books, and from the books alone. It continued that way even after I came to the States. It is quite possible that my first cocktail drink was during my first vacation in Cancun, as it was very simple there – Mojito was one and only name you needed to know.
When I sit at the bar, I’m at loss. Too many ingredients I can’t relate to, the need to measure, numerous failed attempts to make something tasty at home, despite religiously following the recipe. In most cases, the service starts with “What can I get you”, for which I don’t have a ready answer, and usually the menu wouldn’t help. So I end up with the sheepish “something not too sweet, please?”
Of course, the situation is not as dramatic lately, as a majority of the restaurants now offer concise, easy to choose from and often unique selection of the cocktails, which I’m gladly taking advantage of. Still, sitting at the bar is not something I would readily go for.
And then, there is Room 112 in Norwalk, Connecticut, which is The Bar. I remember in many books coming across the word “saloon”, which now seems to be used interchangeably with the “bar”. In the original meaning, saloon seems to be a “large room with the bar”, so this is what the Room 112 is – a large, creatively appointed room with the bar. Actually, it is two rooms with two bars – as few steps down the stairs will lead you to the game room, with another bar. Maybe we should just call it The Lounge.
What you will see below is few of my notes and mostly a collection of the pictures; I hope they will convey the magic of Room 112 at least to a some degree:
I visited Room 112 with the group of bloggers, so I was happy to sit at the bar to get the best view in the house:
The cocktails at the Room 112 are not just made – they are crafted. Thoughtfully selected drinking vessels, the presentation, the meticulous measurement and execution – sitting there at the bar at the Room 112, you are looking at the work of not just a barmen, but an Artist.
Here is Moët Impérial Champagne to start the evening – just look at that glass:
Look at all the “tools of the trade”:
And here are the cocktails in the making – I should’ve recorded the video, only I didn’t:
Here is the final product – cocktail called Casa De Amor (casa amigo tequila, pavan liqueur, fresh lime juice, orange blossom bitters, dragon fruit, pink peppercorns, fresh rosemary sprig):
Here are few of the cocktails which I tried. The Pinacita (absolute elyx vodka, koval chrysanthemum & honey liqueur, st elder liqueur, fresh lime juice, serrano peppers, grilled pineapple, pink peppercorns and a campari foam) was not too sweet, nicely balanced (no, this is not an individual glass – it was served for the whole our group to try):
My absolute favorites were two cocktails. First, Magic Mule (magic moments lemongrass infused vodka, koval ginger liqueur, fresh lime juice, topped with club soda, ginger root, lime, and mint), which was truly magic. I don’t know what was so special about this cocktail, but it was super-delicious – soft and gentle, but with rich flavor profile, soft notes of fresh ginger with herbs – I simply couldn’t get enough of it, most delicious Mule I ever had, pure magic:
The second standout cocktail was El Nino (Mexican Hot Toddy – azeteca de oro liqueur, koval honey liqueur, fresh lime juice, hot water, dried cranberries and a lemon and orange twist garnish) – it was served warm, in the beautiful sniffer glass, and I would just smell it forever – so much flavor was exuding from this glass, lemon, orange, wow. This is an ultimate cocktail for the cold winter day – grab the glass with two hands, and feel like warmth spreads all over your body:
Room 112 offer food with the help of the farm to table catering company called Harbor Harvest. We didn’t have an opportunity to explore much of the range of the food offerings – only had some antipasti, but they were fresh and tasty:
Here is the peek at the room downstairs:
For the desert I had … yet another drink. I’m sure I mentioned in the prior posts how much I love good Mezcal (close relative of Tequila, but usually a lot smokier). Room 112 offers great selection of Mezcal (and tequila), so I was given an option to try one of my favorites – Del Maguey Mezcal and went with the Del Maguey Vida Mezcal – beautiful smoke over characteristic agave notes with herbal accents. Perfect desert in my book, for sure.
That’s all, my friends – here is your [mostly photo] report on my experience of the Art of the Cocktail. If you are local, or maybe visiting for the holidays – Room 112 should be on your short list.
What was your latest encounter with creative cocktails? Let me know. Cheers!
Room 112
112 Washington St
South Norwalk, CT, 06854
Ph: 203.939.1347
http://room112sono.com/
Holiday Madness! Holiday Madness! Last Bottle Holiday Marathon Madness, December 15th
It is time to flex your fingers and make sure they are in the perfect shape, as tomorrow you will have to do a lot of clicking. Last Bottle, the purveyors of the fine wines at value prices, in its traditional just-in-time, ready-or-not-here-I-come fashion, announced its widely anticipated Holiday Marathon Madness.
Tomorrow, December 15th, starting at 9 AM Pacific/12 PM Eastern, Last Bottle website will be featuring amazing wines at amazing prices, disappearing faster than you can say “wine”, never mind clicking the “buy” button – this is where you will need that index finger strength and agility, if you want to acquire any of those treasures, instead of just watching them pass by.
No announcements of any kind, no emails, no tweets – just keep clicking that “refresh” browser button to see the new offers. No minimums to buy (single bottles are perfectly fine) to get free shipping. All orders will be combined together and shipped at once in January. That’s it – no more special rules.
Just a little advice – be sure to be logged in into your account before you start great deal hunting – split seconds will separate success and failure of your order. Don’t believe me? Prepare to be disappointed then – I’ve been in that boat way too many times.
Before we part: when I mention Last Bottle, in case you don’t have an account with them already (and you need one if you want to buy the wines), I always offer an opportunity to sign up – if you will sign up using this link, you will get $10 off your first purchase, and yes, I will get $30 after your first purchase. The beauty is that moving forward, you can sign up your friends, and now you will be the one to get $30 after they will buy the wine from the Last Bottle – plus, all of a sudden, you fill find yourself all so much more popular!
Okay, enough reading – go back to that finger exercise, you should be in a perfect shape for tomorrow.
Happy [great value wine] Hunting!
Daily Glass: Ah, Pinot!
Nothing is simple around wine for us, oenophiles, right? We need to meticulously arrange proper experiences – perfectly match wine with food, with the company, with the mood, with the moment. If we don’t, we question ourselves to eternity – what would’ve happened if I would’ve open that other bottle I had in mind; should’ve I just plan it all differently?
But every once in a while, we let our guards down, and let things just happen. When we think about it right after, we realize – wow, totally random, and totally delightful. Yay!
That “random and delightful” was my experience yesterday. My plan was to open a bottle of wine from 1998, and I have a very small selection of those, so the one I picked happened to be a Burgundy. So that one was a special bottle, waiting for the evening and the decanter.
I can’t cook without the wine, so of course, the bottle had to be opened. The “before Thanksgiving” shipment from Field Recordings contained more than one interesting bottle – the one I told you about already was Pét Nat from California. Another bottle I never saw before had a bold Nouveau word printed across shiny, golden label:
I’m an avid fan of the “Beaujolais Nouveau” phenomenon. But I have to admit that a few years back, I tasted few of the attempts by California wineries to join the Nouveau movement, and those were widely unsuccessful.
So how would Field Recordings’ Nouveau rendition fare? Actually, spectacularly. As the label says, the grapes for this wine were hand-harvested only 74 days prior to the bottling. And nevertheless, the wine had all the finesse you expect from the perfectly balanced California Pinot Noir. This 2016 Field Recordings Nouveau California (12.1% ABV, 100% Pinot Noir) had lean, uplifting nose of fresh fruit, but less fruity than typical Nouveau, nothing grapey. On the palate, unmistakably Californian, touch of smoke with fresh plums and a bit of mint. Good acidity, more round than a typical French Nouveau version, perfectly drinkable. 8+. Outstanding, in a word. Would happily drink it again any day.
Remember I told you this was one of the days when things are just happening? I have a good number of bottles in the cellar, but absolute majority of the bottles are in the single amounts – just one bottle of particular wine from particular vintage, and that’s it. Thus sometimes, I spend good 20 minutes trying to select a bottle (in the fear of missing on what it can evolve into) and end up pouring myself a splash of Scotch instead. But yesterday, I had enough courage to grab a bottle of the wine which might be the only bottle in the US – unless someone also has good friends in Switzerland.
This wine was made by the family producer in Vaud region in Switzerland, Henri Cruchon, who I had pleasure meeting about 6 years ago. What makes it special is that this wine, called Nihilo, is not filtered, made from organic grapes, and doesn’t have any added sulfites. To preserve the wine better, the cork is covered in wax. And to be entirely correct, the wine goes beyond organic, as the back label sports Demeter logo, which means that the winery is certified biodynamic.
It is great to know that the wine is non-filtered and organic – but the ultimate verdict is in the glass. This 2015 Henri Cruchon Nihilo La Côte AOC Switzerland (13.5% ABV, blend of Pinot Noir, Gamay and Gamaret) had a spectacular nose, very complex – iodine, anise, crunchy cherries, mint. The palate was equally spectacular with sweet cherries, pepper, roasted notes, peppermint, crispy, fresh blackberries – once you start, you can’t stop. 8+/9-, outstanding wine.
And then there was 1998 Patrick Lesec Gevrey-Chambertin Vieilles Vignes (13% ABV) – an 18 years old Burgundy wine, as Pinot Noir as it can be.
18 years shouldn’t be an age for Burgundy, but I still was a bit concerned. Decided to decant the wine, to avoid sediment and let it breathe a bit, for about an hour. I’m clearly abusing the word “spectacular” in this post, but this is what this wine was. Touch of barnyard on the nose, on the palate – gunflint, smokey cherries, roasted meat, lots of herbs – oregano, mint, sage – every sip was a “wow” experience. By the end of the evening, the wine mellowed out and started showing more of the sweet cherries, still perfectly balanced with acidity. A pure treat for sure. Drinkability: 9.
There you have it, my friends. An accidental and hugely enjoyable Pinot Noir deep immersion – from California to Switzerland to France – very different wines holding one common trait – delivering lots and lots of pleasure. Cheers!
Lodi Thanksgiving – Wine Notes (There Was A Turducken Too)
Yeah, I know – it’s been more than two weeks since Thanksgiving… Well, okay – let’s still talk about it.
I gave you some ideas about the Thanksgiving wines and food with my earlier post, so let me just start with the “prep” picture again:
All the birds you see in this picture were converted into a Turducken – chicken inside the duck inside the turkey, all fully deboned except the legs and wings of the turkey. The dish was conceived in the 1980s in the South, popularized around the country in the mid-1990s, and now freely available for order most everywhere (or at least this is my impression).
Deboning takes a bit of a skill, but nothing impossible. There are different schools of thoughts as to how to assemble the birds and what to put between the layers – I used two different types of sausages – you can see them in the picture above. Overall, I tried to follow the recipe on Serious Eats, which is one of the very best “turducken how to” instructions you can find – “tried” is the best way to put it, as I made a few essential mistakes (not cooking the chicken fully first), which led to slightly overcooked dish – nevertheless, it was very tasty, and I would gladly do it again, despite the need to put in the work. Here are my “step-by-step” pictures, from the deboned chicken to the final dish:
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- 1. Debone the chicken
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- 2. Debone the duck
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- 3. Chicken roll is inside the duck
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- 4. Sear the duck roll
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- 5. Debone turkey
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- 6. Duck roll inside
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- 7. Sew it all together
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- 8. Roast in the bag – easiest way to have a moist bird
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- 9. Done – Turducken is ready
There was plenty of other dishes at the table, but turducken was a star.
Now, let’s talk wine. As you can imagine, Thanksgiving gathering is a not the right place to take detailed notes on the wines. Therefore, I’m sharing here my general impressions.
The day before Thanksgiving the Fall shipment arrived from Field Recordings, and the first bottle which caught my attention was a California Pét Nat:
Pét Nat is a short for Pétillant-naturel, a sparkling wine made with méthode ancestrale, when the wine is bottled before the first fermentatoin is finished – very different from traditional méthode champenoise, where the sparkling wine is made with secondary fermentation in the bottle, done with addition of yeast and sugar. Pét Nat are typically fresh, unfiltered and unpredictable, which makes them even more fun than traditional Champagne. This 2016 Field Recordings Pét Nat Arroyo Grande Valley (100% Chardonnay) was delicious – fresh, creamy, with aromas of toasty bread and fresh apples – an outstanding rendition of Chardonnay.
This wine was the only deviation from Lodi. Our next wine was 2015 LangeTwins Estate Grown Sangiovese Rosé Lodi (12% ABV). While cold, it was crisp and loaded with cranberries, perfectly delicate, without any excess of sugar. As it warmed up, the strawberries took over, mellowing the wine out and making it slightly bigger in the body – and delicious in a whole new way. In a word, a treat.
I can’t describe 2013 Borra Vineyards Heritage Field Blend Lodi (14.5% ABV, 70% Barbera, 10% Carignane, 10% Petite Sirah, 10% Alicante Bouschet) with any other word but riot – tar, tobacco, roasted meat, herbs, dark, muscular, yet round – unique, different and irresistible – the bottle was gone in no time.
2013 Bokisch Vineyards Graciano Lodi (14.5% ABV) was yet another treat – bright, clean, with a good amount of red fruit, herbal underpinning and firm structure. I’m very particular to Spanish grape varietals, and this Graciano rendition was definitely a world class, reminiscent of the best classic versions of the same from Rioja.
NV Lucas Late Harvest Zinfandel Lodi (15.8% ABV) happened to be an enigma. When I tasted the wine at the winery, the wine was mind boggling – rich, concentrated, and perfectly balanced. This wine is quite unique as it is made using the appasimento process, with the grapes partially dried under the sun for a few weeks to concentrate the flavor, before pressing. The bottle which I brought home, was a poor relative of the one I had at the winery – it was not bad, but was completely lacking the opulence and depth of the one I had at the winery. Oh well – this is still one of the pleasures of the wine drinking – you never know what you will find in the bottle.
That essentially concludes the report from our main Thanksgiving celebration. Next day, however, we left to see our close friends in Boston, and at their house, we had two unique wine encounters. One was 1993 (!) Nissley Fantasy Sweet Rosé Wine Lancaster County Pennsylvania (made out of Concord grape). The expectation was that the wine already turned into a vinegar, but instead, we found a port-like wine, with lots of sweetness and also some acidity, so well drinkable overall.
The last surprise was 2006 Yellow Tail Reserve Shiraz Australia (14% ABV), which was still well drinkable, with good concentrated dark fruit, touch of spices, good balance and full body. Well-drinkable 10-years old red wine shouldn’t be a surprise to anyone – but this was actively ridiculed by all the aficionados “creature label” wine, which is not expected to last that long. The bottom line – this wine still delivered lots of pleasure.
Now we are fully done here – this is the story of my Thanksgiving celebration. Did you have any memorable wines this last Thanksgiving? Any unique and interesting dishes? I would love to know. Cheers!
Restaurant Files: MIRO Kitchen in Fairfield, CT – Obey Your Crave
There are lots and lots of restaurants in Fairfield County in Connecticut (in 2014, Fairfield county had the second highest number of restaurants per capita in the country, don’t think it is any different in 2016). That means that every dining out night has a great number of choices – in case you are craving Italian, Japanese or creative American, may be French, Thai or Indian. But what if you still want something else, something different? I might have just a place for you – MIRO Kitchen in Fairfield, Connecticut.
The restaurant describes itself as serving “Pacific Rim” cuisine. On the plate, it means a unique blend of flavors, with elements of Southeast Asian cuisines, Hawaiian, Filipino, Cambodian and other influences, bringing the seesaw popular term “Fusion” to the new height – at least in my personal dining experience. MIRO Kitchen serves truly unique and different food, and to deliver that “unique and different” experience, no effort is spared. To give you one example: our dessert course included Filipino ice cream, called Ube, made primarily out of yam (Ube is a Filipino word for yam), which was absolutely spectacular in flavor and texture. There is only one source of this ice cream on the East Coast, in Jersey City (about 70 miles from Fairfield), which means that every week someone have to take a trip there to get that “unique and different” treat – if you have ever driven around New York city, you would agree that it means “going an extra mile” (pun intended).
Just wanted to give you an example – but it’s way too early to talk about dessert, let talk about our whole dining experience from the beginning. Once again, I visited the restaurant with the group of bloggers, so we really had an opportunity to try lots of different dishes MIRO Kitchen offers and experience the full range of Pacific Rim cuisine.
We started with the cocktails, and you know what – I continued with the cocktails throughout the dinner – don’t think I ever had that many delicious, unique cocktails. The cocktail list at MIRO Kitchen is not that large, so I tried almost all of them: Saketini (Vodka, nigori, cucumber) was excellent, not too sweet; Thaigarita (tequila, Thai chili, calamansi) – love the presentation; Old Fashioned Green Tea (Bourbon, citrus, green tea) – outstanding with noticeable bourbon notes, delicious; Cambodian Mule (coconut vodka, sake, kaffir lime, fresh Ginger) – soft and tasty, Weng Weng (white and dark rum, tequila, gin, vodka, st. germaine, tropical fruit juices) – a nod to the famous Long Island Ice tea, not too sweet with tasty pineapple profile; Hala Kahiki (pineapple vodka, amaretto, sake bubbles) – beautiful presentation, tasty and refreshing.
Now, let’s talk food! We started with the selection of Hors D’Oeuvres. Our first dish was Ahi Bruschetta (Tomato, balsamic glaze, avocado) – great flavors, very nice crunch, following up by
Hanger Sushi (Miso glaze, wasabi crema) – this was a standout, both in the presentation (sushi style) and the flavors, with the sauce served on a side.
Our first official course was a soup sampler. What was almost mind boggling is that in Saimin Noodle Soup (pork belly, mushroom, scallion, soft egg), which is a Hawaiian version of Ramen, the pork belly was still crisp. The Curry Noodle Soup (curry, coconut milk, vegetables) was literally heartwarming – I would gladly eat it any day, but it is an ultimate cold winter night treat.
The soup followed by the selection of Tacos – Tako Taco (braised octopus, roasted corn relish) and Duck Taco (Hoisin, cabbage, peanut sauce), both very tasty.
Our Pacific Rim cuisine exploration continued with Togarashi Lobster Mac and Cheese (Japanese seven spice, panko crust, bacon) with a unique, delicious, spicy flavor and then General Tso’s Cauliflower (sweet chili sauce, crispy potatoes), which could be easily my most favorite dish of the day. I love Cauliflower in any form, and in this dish, it was perfectly cooked and the flavor was simply outstanding – couldn’t stop eating it.
Next up were Lo Mein (Chinese wonton noodles, vegetables), very tasty, then Crispy Shrimp & Grits (coconut shrimp, white cheese grits, hot oil) – another wow dish with unique “fusion” blend of spices on the shrimp. We finished our dinner with Macadamia Kalamansi Cod (wasabi sticky rice) which was simply outstanding.
And finally, the dessert! We had a pleasure of sampling three desserts – Malasadas (miso caramel), Banana Bread Pudding and Mansana Turon (apple spring roll), served with the Ube ice cream – all “wow” flavors, a stunning finish to an absolutely delicious meal.
We had an opportunity to thank Eugene Kabilnitsky and Chef Howard McCall for the exquisite meal and ask them a few questions:
There you have it, my friends – unique and different experience. In the sea of restaurants, MIRO Kitchen is clearly a standout – from crafted cocktails to unique dessert, offering vegan, dairy free and gluten free dishes – something you owe it to yourself to check out. You can thank me later. Cheers!
MIRO Kitchen
1876 Black Rock Turnpike
Fairfield, CT 06825
Ph: (203) 332-0001
http://www.mirokitchen.com/
Of Cabs and Tomatoes, or Having Fun with a Blind Tasting
“By the way”, my friend texted me, “your text says “tomato wine” – was that an autocorrect”? My response was “Nope. You’ll see”.
Drinking wine is fun (if you disagree, you shouldn’t read this blog). There are many things which we, oenophiles, self-proclaimed wine aficionados, can do to maximize that fun. We age wines, we decant wines, we use fancy openers and pourers, we play with temperature and glasses of different forms and sizes.
One of ultimate fun exercises oenophiles can engage in is a blind tasting. Blind tasting is a “truth serum” for the wine lovers, it levels the playing field for all. Blind tasting eliminates all “external” factors – price (ha, I paid $300 for this bottle, beat that), prestige, winemaker’s pedigree, weight of the terroir (ahh, Bordeaux, it must be amazing), cute and elaborate labels, critics and friends opinion – and leaves your palate one on one with the content of the glass. Don’t say “I hate Chardonnay and I never drink it”, as you don’t know what is in your glass. Don’t say “I don’t like Australian wines”, as you don’t know what is in your glass. Anyone who ever played the game of the blind tasting can surely attest to what I’m saying here. If you never experienced fun and joy of the blind tasting, you are missing and you are missing a lot – but it is easy to fix.
Our tradition of wine dinners goes back more than 5 years, and most of the wine dinners include blind tasting part (here are the posts for some of the past events – Pinot Noir, Champagne, Chardonnay). A few weeks ago, we managed to align everyone’s schedule for a wine dinner and a blind tasting with a simple and non-pretentious subject – Cabernet Sauvignon :).
Remember the dialog at the beginning of this post? I have friends who know my obsession with the wine, and always try to surprise me with various oddities. One of such oddities was a bottle of tomato wine which they brought from Canada. I didn’t want to drink that wine by myself, so the wine dinner was an excellent opportunity to share it with friends. As guests were arriving, I decided to play a role of the mean host (okay, not too mean). Outside of the friend who knew about the tomato wine, the rest were presented with the pour of the white wine and the request to guess what grape that might be. Literally nobody wanted to believe that this was a tomato wine – I had to show the bottle as a proof.
Have I tasted this wine blind, I’m sure I would be in the same boat as all of my friends – this 2013 Domaine de la Vallée du Bras OMERTO Vin Apéritif de Tomate Moelleux Québec (16% ABV) was fresh, with good acidity, touch of raisins on the nose, medium to full body and notes of the white stone fruit on the palate – for me, Vouvray (Chenin Blanc from Loire) is the one which comes to mind to give you the best analogy. This wine is produced from the locally grown heirloom tomatoes – and it is also a vintage – I’m seriously impressed (find it and taste it).
And to the blind tasting off we went. 10 wines were wrapped in the paper bags, opened and randomly numbered (my daughter usually does the honors), then poured into the glasses. The only thing we knew that all the wines will be predominantly Cabernet Sauvignon – no price or region limits.
Below are my notes, in our tasting order, both with my initial impressions and some updates over the next few days as I tasted leftover wines. And by the way, don’t think of this tasting of some stuck-up, snotty process – we openly exchange our thoughts, but each person’s individual palate is an ultimate purveyor of truth here:
#1:
C: almost black
N: restrained
P: bright fruit, pronounced tannins, delicious.
P: 2nd day – outstanding, firm structure, eucalyptus, dusty profile, tannins are still fresh.
V: 2013/2014, new world , considerably improved by the end of the tasting!
#2:
N: blueberry pie notes
P: beautiful, bright, cassis, blueberry pie with tobacco undertones on the second day, excellent
V: Lange
#3:
N: savory,
P: crispy, fresh, great fruit
P: 2nd day – firm structure, perfect balance, dark cocoa, cassis. Truly an enjoyable wine
V: nice finish,
#4
N: strange, rotten cabbage, musty cellar
N: 2nd day: an improvement, tobacco with touch of barnyard on top of cassis
P: nice, bright,
P: 2nd day: great improvement, very enjoyable, shouting a bit of mature fruit with bright acidity and touch of fresh plums.
V: India?
#5:
N: coffee, mocca, dust, excellent
N: 2nd day: coffee and roasted meat
P: nice fruit, bright, spicy
P: 2nd day: palate shifted towards savory too much meat. Probably perfect with the steak, but craving more balance on its own.
V: nice, young
#6:
N: blueberry pie, nice
N: 2nd day: pure candy on the nose, more of a lollipop quality, or may be stewed strawberries.
P: sour cherry, wow
P: sour cherries continuing, albeit more muted than yesterday
V: nothing from Cab, but nice. An okay wine.
#7:
N: nice balance, good fruit
P: great, dusty palate, firm structure, excellent, precision
V: outstanding
#8:
N: nice dusty nose,
P: crispy, tart, limited fruit
V: not bad, but not great.
V: day 2 – past prime 😦
#9:
N: nice, classic
N: 2nd day: added perfume and explicit anise notes
P: beautiful, excellent, mint, classic
P: 2nd day: dark, powerful, compressed, espresso, a lot more dense than the day before.
V: excellent
V: 2nd day: less enjoyable than the day before, closed up, lost the finesse.
#10:
N: young berries, same on the day 2 but a bit more composed.
P: young crushed berries
P: 2nd day: a bit more restrained. Young berry notes without supporting structure. Not my wine, but might have its audience.
P: 5th day: the sweetness is gone, and the classic Cab showed up, touch of cassis and mint, excellent
V: 1st day – it’s ok, 5th day – very impressive
During the tasting, we decide on two of our favorite wines. After tasting is done, we take a vote, with each person allowed to vote for two of their favorite wines. These are just two favorites, without prioritizing between the two. Below are the results of the vote for our group of 11 people:
#1 – 1
#2 – 1
#3 – 7
#4 – 1
#5 – 0
#6 – 2
#7 – 4
#8 – 1
#9 – 4
#10 – 1
As you can tell, the most favorite wine was wine #3 (7 votes out of 11), and the second favorite was a tie between wines #7 and #9, each of them getting 4 votes out of 11. Now, drumroll please – and the most favorite wine of the blind Cabernet Sauvignon tasting was … 2006 Staglin family Cabernet Sauvignon! Staglin Family Cab is definitely not a slouch in the world of cult California wines, and the group clearly fell for it. Here is the full lineup, in the order of tasting:
Here are the details for all the wines:
#1: 2012 KRSMA Estates Cabernet Sauvignon Hampi Hills Vineyard, India (13.5% ABV)
#2: 2013 LangeTwins Vineyard Cabernet Sauvignon Lodi, California (14.4% ABV)
#3: 2006 Staglin Family Vineyard Estate Cabernet Sauvignon Rutherford, Napa Valley (14.9% ABV)
#4: 2002 d’Arenberg The Coppermine Road Cabernet Sauvignon McLaren Vale, Australia (14.5% ABV)
#5: 2014 Excelsior Cabernet Sauvignon WO Robertson, South Africa (14% ABV)
#6: 2015 Vinca Minor Cabernet Sauvignon Redwood Valley California (12% ABV, 1 barrel produced)
#7: 1995 Château Clerc Milon Grand Cru Classé Pauillac AOC (12.5% ABV)
#8: 2000 Château Lanessan Delbos-Bouteiller Haut-Médoc AOC (13% ABV)
#9: 2009 Tasca D’Almerita Tenuta Regaleali Cabernet Sauvignon Sicilia IGT (14.5% ABV)
#10: 2014 Crosby Cabernet Sauvignon California (13.5% ABV)
10 wines, 6 countries, 10 different regions, $7.95 – $150 price range, 1995 – 2015 vintage range – I think we did pretty well in terms of diversity. Staglin Family being the favorite wine is not that surprising (but still interesting, considering that it is the most expensive wine in the lineup at $149). My biggest surprises, though, were super-solid KRSMA Cabernet Sauvignon from India (India? really?), an excellent Cabernet Sauvignon from Sicily (who would’ve thought!), and the cheapest wine in the group, Crosby Cabernet Sauvignon ($7.95), which opened up magnificently 5 days after the bottle was opened – of course, nobody has a desire to wait that long for the wine, but forgetting a few bottles in the cellar might be a right move.
The dinner quickly followed the tasting (after 110 glasses were safely removed from the table). I don’t have much in terms of pictures, but we had Russian Meat Soup (recipe here) and beef roast as the main dish. The deserts were pretty spectacular and paired very well with Cabernet wines:
And that concludes my report about our great fun with Cabernet Sauvignon wines and the blind tasting. Now is your time to share your blind tasting and odd wines stories – and if you had any of the wines I mentioned here, I want to know your opinion about them.
Lastly, if you never experienced the pleasures of the blind tasting, you must fix it as soon as possible. Cheers!
Chilean Wines at Its Best – World-Class Wines of Viña Maipo
Two weeks ago, I shared with you a conversation with Max Weinlaub, the winemaker for the Viña Maipo winery in Chile. While our Q&A session was mostly virtual, the Viña Maipo wines were not – I had an opportunity to taste 6 wines presented by Max during the session in New York. And I can sum up my impressions about Viña Maipo wines in one simple word – delicious.
I have to honestly admit that even opening of the box was pleasant – I love it when the bottles are wrapped, it gives an oenophile an additional moment of play, an additional source of enjoyment.
Of course, the nice wrapping is better be supported by the substance in the bottle – and it was, loud and clear, as you will see from my tasting notes.
By the way, if you would read my interview with Max Weinlaub, you will find that one of the questions I asked was about Viña Maipo’s selling wines in China. If I would look at the wines more carefully, I wouldn’t need to ask that question – take a look at the back labels below:
Here are my notes:
2016 Viña Maipo Vitral Sauvignon Blanc Reserva (12.5% ABV, SRP $11) – 2016 was one of the best vintages for white wines.
C: straw pale
N: grassy, lemon, touch of tobacco, white fruit
P: restrained, lemongrass, fresh lemon, perfect acidity, vibrant
V: 8-, nice and refreshing, will be perfect with seafood. Excellent QPR
2016 Viña Maipo Vitral Chardonnay Reserva (13.5% ABV, SRP $11)
C: light golden
N: vanilla, golden delicious apple, touch of honey, herbaceous undertones
P: Crisp, fresh, nice acidity, lemon, very restrained, green apples, good palate weight
V: 8-, very drinkable now, and should evolve. Great QPR
2013 Viña Maipo Gran Devocion Carmenere DO Valle Del Maule (14.5% ABV, SRP $25, American oak is used only for Carmenere, better showcases the wine, Carmenere 85%, Syrah 15%)
C: Rich garnet, wine looks very inviting in the glass
N: Characteristic mint and herbs ( hint of), dark red fruit, pepper
P: peppery, spicy, dark fruit, earthy, delicious, powerful, full bodied
V: 8, excellent, powerful wine
2012 Viña Maipo Syrah Limited Edition DO Buin Valle del Maipo (14.5% ABV, SRP $35, 86% Syrah, 14% Cabernet Sauvignon, 30 months in French oak)
C: bright garnet
N: bright, open, blueberries, herbal notes, touch of barnyard
P: pepper, black fruit, blackberries, spicy, firm structure, mouth-coating, velvety
V: 8+/9-, stand out, beautiful wine
2013 Viña Maipo Protegido Cabernet Sauvignon Valle del Maipo (14.5% ABV, SRP $50, 30-35 yo vines, very low yield, Cabernet Sauvignon 97%, Cabernet Franc 1%, Syrah 1%, Petite Verdot 1%, 20 months in French oak )
C: dark garnet
N: green bell pepper, mint, classic cabernet nose, eucalyptus
P: beautiful, round, open, cassis, mint, firm structure, delicious
V: 8+, outstanding, beautiful Cabernet
2012 Viña Maipo Alto Tajamar DO Buin Valle del Maipo Chile (14.5% ABV, SRP $110, Syrah 92%, Cabernet Sauvignon 8%, 30 months in French oak)
C: Bright garnet
N: espresso, tar, pepper, hint of barnyard, black fruit
P: Blackberries, tart cherries, espresso, spices, dark power, brooding, full bodied
V: 8+/9-, outstanding, a treat which needs time
I had an opportunity to taste all of these wines over the course of a few days, and I have to say that literally all of them kept getting better and better. Viña Maipo Syrah wines are unquestionably a world class, but so are the Cab and Carmenere, and I would gladly drink both Sauvignon Blanc and Chardonnay every day – overall, one of the most successful tasting lineups I ever had.
Have you ever had Viña Maipo wines? Have you ever had Viña Maipo Syrah or any Chilean Syrah for that matter? If you did, what do you think of them? Cheers!
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