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Daily Glass: Cab And The Whole Nine Yards

January 24, 2020 Leave a comment

I’m sure you are well familiar with the phrase “The whole 9 yards” – technically translating into “lots of stuff”. You know what the fun part is? Nobody knows where this expression came from. There is a lot of research, a lot of “true origin” claims and an equal amount of disparaging remarks about the other side not knowing a squat about the subject (which seems to be the sign of times, sigh). We are not here to research or discuss the expression – my intention is to talk about a delicious Cabernet Sauvignon, but I will also give you the whole nine yards of related and unrelated “things”.

Everything started with a simple task – I was in need of the present for a friend’s birthday. My typical present is a bottle of wine of the birth year vintage (1977). However, it is getting more and more difficult to find the wine of such an old vintage at a reasonable price or even at all. After spending some time with Wine-Searcher and Benchmark Wine website, and finding nothing but a few bottles of the vintage Port, I decided that it is the time for the plan B, which means simply finding an interesting bottle of wine.

Next problem – where should I look for an interesting bottle of wine? Online seems to be the most obvious choice – but just to make things more interesting, I have to tell you that my gift recipient owns two liquor stores – yep, surprising him is not a trivial task.

Do you have an American Express credit card? Of course, you are wondering what it has to do with our story? It is most directly related. If you have the American Express credit card (AMEX for short), and if you ever looked at your account online, you probably saw the section called Amex Offers & Benefits. In that section, you can find 100 special offers, allowing you to earn additional points or save money on different items you can buy with the AMEX card. I have a good experience with these offers, these are real savings, so I have a habit of periodically logging into the account and scrolling through the offers. One of the offers I saw quickly attracted my attention – save $50 on a $150 purchase at WineAccess. I don’t know about you, but this sounds like a very good deal for me.

I was not familiar with Wine Access, so I got to the website to see if I can actually put this offer to good use. First thing I saw on the site is that $120 or 6 bottles purchase includes shipping, and if you are buying wine online, you know that shipping cost is one of the most annoying elements of the wine buying experience, so this made deal even sweeter – in case I can find something interesting.

I can’t tell you why and how, I first decided to search for Grosset, one of the very best Australian Riesling producers, and to my surprise and delight, I found Grosset Riesling available. So now I needed to add something else to reach my target number – $150.

I found an interesting Bordeaux, and next, I noticed a red blend from the Three Wine company in Napa, one of my favorite producers. My excitement happened to be premature, as once I started the checkout process, created an account and set my shipping address in Connecticut, I found out that I can’t complete my purchase as Three Wine red blend can’t be shipped to Connecticut (don’t you love US wine laws?).

I had to restart my search, and now I noticed Napa Cabernet Sauvignon called Idiosyncrasy – never heard of it, but Oakville Cab for $25 (this was a 50% discount off a standard price of $50) – why not to try one? I got two bottles, one for me, and one for my friend – done and done.

Once the order was placed I decided to check what exactly I just bought. I did a search for the Idiosyncrasy Cabernet online. I didn’t find too many references, but I did find a post which was very critical of the wine, saying that it was thin, and under-extracted Cabernet Sauvignon, absolutely no worthy of $43 which author paid for the wine. I also learned that this wine was specially produced for the Wine Access wine club by the well-known winemaker.

Truth be told – I don’t like wine clubs. What I learned about the wine, didn’t add confidence to my decision. Oh well – now I just had to wait for the shipment to arrive.

I didn’t have to wait for a long, the box showed up on the doorstep in a few days. Upon opening, I found not only 6 bottles which I ordered, but also neat, well-designed information cards – you can see it here:

Each card offered the story related to the wine, pairing suggestions, ideal drinking window put on the bottle tag which could be easily separated from the page and hang on the bottle in case you store it in the cellar. The back of the info card offered space for personal notes. Again, very well designed – would make any oenophile happy.

I read the story of the Idiosyncrasy Cabernet Sauvignon – it was written from the first person, as winemaker talked about his experience and how he came to the creation of this wine specifically for the Wine Access wine club. While the winemaker mentioned his work at Quintessa, Lail, Dalla Valle, and Purlieu, his latest adventure, his name was not found anywhere on the page. I had to figure out that his name was Julien Fayard by visiting Purlieu website.

Nice paper and story are important, but the truth is in the glass. Remembering the bad review, I poured the glass of 2016 Idiosyncrasy Cabernet Sauvignon Oakville Napa Valley (14.9% ABV), ready to be disappointed. To my delight, I was not. The keyword to describe this wine would be “elegant”. Varietally correct nose with touch cassis and mint. On the palate, the wine was rather of Bordeaux elegance – less ripe but perfectly present fruit, a touch of bell pepper, firm structure, perfect balance (Drinkability: 8/8+). Was this the best Cabernet Sauvignon I ever tasted? It was not. Was it the wine I would want to drink again? Absolutely, any day. Was it a good value at $25? This was a great value at $25, and even at $50, it would still be a good value.

Here you go, my friends – a story of the Cabernet Sauvignon and the whole nine yards. Cheers!

If Grapes Would Fight

January 22, 2020 Leave a comment

The Duel.

How human. Or inhumane. Whatever way we want to spin it.

Yes, duels are the thing of the past. You walk on the street. You lightly bump into someone. You apologize. But the other man says that you didn’t hurt his shoulder. It was his honor which was hurt. And the only way to alleviate that pain is through the duel. Choose the day, the time, and the weapon – pistols are fine, or maybe you prefer the Épée. And be there, or else.

You and your witnesses show up at the agreed time in the agreed place. Your opponent will probably be there already with his suitors. Both of you line up, someone gives the command, you fight. One of you most likely will die. But this was expected. The honor will be cleared and not in pain anymore – for whoever will survive, that is. The end.

Oh, did I mention that those duels were not very legal for the most part even when they were very popular?

Now, imagine if those pistols would shoot grapes instead of bullets, and the only choice of weapon would be the type of grape? Let’s say, you will shoot with Cabernet Sauvignon, and your opponent with Petite Sirah, or maybe you will choose a Zinfandel and your opponent will load up with Syrah? I have no idea how the honor will be defended, but I’m sure nobody would die, and such a duel will be so much fun! I’m sure you have a good imagination – imagine the fully ripened grape hitting one of the opponents on the forehead, and splattering the juice all around, in the slow motion – that would be something to remember!

Okay, so grape shooting pistols are not on the market (yet?), but the grapes can duel all they want – if the winemaker desires.

Cue in Dueling Pistols – the wines weaved around the mystery of two men, raising guns at each other at the dawn. We don’t know how they ended up there, or how shootout ends, but it is not important, as we should rather pay attention to wines.

The two Dueling Pistols wines represent 50/50 blends of the grapes that meet each other only after the fermentation is done separately. In one wine, Cabernet Sauvignon and Petite Sirah fight for supremacy; in the second wine, Zinfandel battles Syrah.

Never mind all this fight and battle talk. The wine is all about harmony – you want all the elements of the wine to be in full balance, playing together to deliver an amazing experience. So how these two wines did?

2016 Dueling Pistols Red Blend Dry Creek Valley (15% ABV, $49.99, 50% Syrah, 50% Zinfandel, 18 months in French oak, 30% new)
Dark Garnet
Very intense nose, tar, tobacco, roasted meat, mint
Crisp acidity, tart fruit, much lighter on the palate than expected based on the smell, sour cherries, significant herbal component
7+ initially, needs time
8- on the second and third days, the wine is softer and showing more fruit.

2016 Dueling Pistols Red Blend Paso Robles (15.5% ABV, $49.99, 50% Cabernet Sauvignon, 50% Petite Sirah, 18 months in French oak, 30% new)
Dark Garnet
Inviting nose of cherries and chocolate, with a hint of vanilla and licorice
The palate is smooth and gentle, well extracted, lip-smacking acidity, layers of flavor, velvety texture which makes you crave another sip even before you finished the first.
8/8+, very enjoyable

Here you are. A duel of grapes and even duel of wines. But – nobody got hurt, which is a great outcome of any duel, right?

Judging this fight, I have to say that Cabernet/Petite Sirah won this fight, at least in my corner. But you know what they say? YMMV, so go ahead, stage your own duel and have fun with it. Cheers!

P.S. These two wines were samples provided by Terlato Wines.

Wine Lover’s Guide To Lesser Known Wine Regions – Vinho Verde

January 11, 2020 4 comments

Vinho Verde.

Let me ask you, wine lovers – when you hear the words “Vinho Verde”, what are the two things which are instantly come to mind? Let me guess – it should be “green” and “summer” – am I correct?

Let’s leave “green” aside for a minute and let’s talk about “summer”. Do you insist on pairing wine with the season? Of course, rich and opulent California Cabernet Sauvignon or tantalizing Barolo might not be the ideal choice of beverage for the pool party in the middle of summer. But then would you say that white wines should be only drunk when it is hot outside? Even if you will insist, I would have to disagree – the white is simply a color, and white wine can be equally enjoyed during any season. And to prove my point, let’s talk about Vinho Verde.

Oh, and let’s address the “green” thing – there nothing green about Vinho Verde. “Verde” here refers to the young wines – Vinho Verde wines are typically released 3-6 months after the harvest.

Here are some interesting facts about Vinho Verde. Vinho Verde is one of the oldest winemaking regions in Portugal, producing wine for the past 2,000 years. It is also the most northern wine region in Portugal, and the largest, with 51,000 acres planted. There are 19,000 grape growers and 600 wine producers, making over 85 million liters of wine, out of which 86% are white wines, and the rest is divided between Rosé, red and sparkling wines.

45 indigenous grape varieties are growing in Vinho Verde, out of which 9 are recommended – Alvarinho, Avesso, Azal, Arinto, Loureiro, and Trajadura for the whites, and Espadeira, Padeira, and Vinhão for the reds. Vinho Verde region subdivided into the 9 sub-regions named after rivers or towns – Monção, Melgaço, Lima, Basto, Cávado, Ave, Amarante, Baião, Sousa, and Paiva. It is also interesting to note that while Vinho Verde is identified as a DOC (top quality designation, similar to French AOC/AOP), the region called Minho Vinho Regional, completely overlaps Vinho Verde territory, however, its designation is similar to French Vin de Pays (lesser quality requirements).

Vinho Verde wines are typically low in alcohol and pair well with a wide variety of food. Quite often, Vinho Verde whites are also exhibiting very light fizz, this is really a hallmark of the region.

I had an opportunity to taste (samples) 3 whites and one Rosé from the region, here are my notes:

2018 Encosta do XISTO Vinho Verde DOC (12.5% ABV)
Straw pale with greenish hue
Vegetative nose, a touch of grass, sweet basil, restrained
A touch of fizz, lime, a hint of grapefruit, lots of minerality, fresh
8-

2018 Vercoope Pavāo Alvarinho Vinho Regional Minho  (12% ABV, $8)
Light golden
Tropical fruit, candied lemon, sage, tobacco
Guava, a touch of honey, candied fruit, a touch of pink grapefruit. Good acidity.
7+/8-

2017 Seaside Cellars Rosé Vinho Verse DOC (11% ABV, $8, 40% Vinhão, 30% Borraçal, 30% Espadeiro)
Wild salmon pink
Nice minerality, whitestone fruit, a typical nose of white wine if there is such a thing
Underripe strawberries, good minerality, a distant hint of fizz, mostly on the finish.
7+/8-, fuller body than most of Rosé, not sweet at all despite low ABV. It also gives me two new rare grapes (Vinhão and Borraçal), which is always a nice bonus.

2018 Quinta da Calçada Alvarinho Vinho Regional Minho (13% ABV)
Light golden
Intense fresh lemon, a touch of grapefruit, noticeable minerality
Tart lemon, a touch of grapefruit, dry, intense, medium to full body, good minerality, good textural presence.
8, perfect any time you want a glass of dry white.

As you can tell, I liked all the wines. No, these wines are not mind-blowing, of course not. But considering the price, often less than $10, these wines offer an excellent, hard to beat QPR.

Here you go, my friends. No need to wait for the hot summer days. Just pick up a bottle of Vinho Verde, and enjoy it by itself, or pair it with good food and good company. You can thank me later. Cheers!

American Pleasures, Part 3 – Murrieta’s Well

January 3, 2020 3 comments

How often do you drink wines from Livermore Valley? Not trying to offend, but do you even know where the Livermore valley is?

If you guessed that Livermore Valley is an area in California, or if you simply knew it, yes, of course – Livermore Valley is located a bit north and west of San Francisco and can be considered one of the little wine world secrets for the people in the know. While Napa and Sonoma are the regions everyone is looking up to, Livermore Valley is located a stone throw from both, and in most cases offers a lot more fun in the tasting room for much less money.

Murrieta’s Well Estate Vineyard is located in this exact Livermore Valley and yes, we can consider it as one of the hidden gems. The estate has a rich history, going back to 1884. This is not the first time Murrieta’s Well wines are making an appearance in this blog, so instead of repeating all the historical references, I would like to direct you to my previous post on the subject. Same as the last time, the wines were provided as a courtesy of Snooth, for the virtual tasting – you can find the video recording of that tasting here.

This series is not called American Pleasures for nothing. This is the third post in the series, following the posts about Silverado and Oceano wines and Peju. As I explained in the introduction to the series, I simply had a great number of wines which were surprisingly consistent – wine after wine, they delivered a great deal of pleasure. You can expect to equally enjoy two wines from a good producer; 4 wines in the row is not typical; 6 wines is seriously unexpected. The 4 wines I tasted from the Murrieta’s Well were perfectly consistent and unquestionably enjoyable, offering loads of pleasure. Yes, all four. And what is even more interesting, if you will compare my ratings from 2017 tasting versus 2019, you will see that I rated all the wines higher. It appears that the process is going in the right direction, to the joy of all of us, oenophiles.

Let me share my notes:

2018 Murrieta’s Well Small Lot Dry Orange Muscat Livermore Valley (14.6% ABV, $38, 100% Orange Muscat)
Light golden color
Plums, guava, tropical fruit
Bright acidity, an undertone of sweet tobacco, bright acidity on the finish
8, fresh, excellent

2018 Murrieta’s Well Dry Rosé Livermore Valley (13.5% ABV, $32, 42% Counoise, 33% Grenache, 25% Mourvèdre)
Medium intensity pink color
Underripe strawberries
Tart fresh strawberries, good acidity, clean, vibrant, perfect balance, long finish
8, an excellent wine.

2016 Murrieta’s Well Small Lot Merlot Livermore Valley (14.1% ABV, $48, 95% Merlot, 5% Cabernet Sauvignon)
Dark garnet
Touch of cassis, eucalyptus
Cassis, blackberries, nicely tart, a touch of coffee, good acidity, good structure
8+, excellent.

2017 Murietta’s Well The Spur Livermore Valley (14.5% ABV, $35, 64% Cabernet Sauvignon, 14% Petite Sirah, 13% Merlot, 9% Petit Verdot)
Dark Garnet
Smoke, tar, roasted meat, blackberries
Succulent blackberries, tobacco undertones, good acidity, medium to full body, good balance
8-, excellent

Here you go – 4 excellent wines, 4 sources of the great American [wine] pleasure. Have you had any of these wines? Have you had wines from the Livermore Valley? Cheers!

Top Wines of 2019

December 31, 2019 2 comments

And now, it is the time for the Talk-a-Vino Top Wines of 2019. In a bit of broken logic, most of the explanations to the Top Wines list can be found in the 2019 Second Dozen post – here we are continuing where we stopped before – from the wine #12 all the way to the wine #1 – or, maybe, it is wines?

12. 2015 Field Recordings Foeder Old Portero Vineyard Arroyo Grande Valley ($32) – we started the second dozen with the Field Recordings Cabernet Sauvignon (in the can). By the pure accident (feel free not to believe me, but I just realized what happened as I started to write this post), we open the Top list with another wine from the Field Recordings. This wine is a blend of 50% Syrah, 35% Zinfandel, and 15% Mourvèvedre. In the best traditions of the Field Recordings wines, the aromatics of this wine are simply stunning – luscious, dense and layered liquid can make one salivate just at a thought of it.

11. Channing Daughters “Orange” style wines Long Island, New York ($25 – $42) – here comes trouble – it is not one wine, it is actually 5 of them. We visited Channing Daughters Winery on the South Fork of Long Island in October, and our host, Steve, was kind enough to run our group through the most of the Channing Daughters’ portfolio. The winery makes 5 “orange” wines – Ramato, Ribolla Gialla, Research Bianco, Meditazione and The Envelope – each wine is stunning in its own right. These wines might not be crowd-pleasers, but if you are seriously into the wines, or identify as a wine geek, these are the wines to seek.

10. 2017 Knudsen Vineyards Pinot Noir Reserve Dundee Hills Willamette Valley ($70) – Knudsen Vineyards is one of my most favorite producers in Oregon. I had the pleasure of tasting Knudsen wines from the last three vintages, and outside of the fact that these are textbook Oregon Pinot Noir, dark, powerful, and concentrated, I love to see the progression. As the vines are aging, the wine gains a bit more complexity, year after year. These are the wines to watch, for sure.

9. 2005 Giulio Ferrari Riserva del Fondatory Metodo Classico Trento ($140) – One of the very best sparkling wine producers in the world, Champagne included. Giulio Ferrari is just a perfection of the vintage sparkling wines – beautifully complex and perfectly fresh and bright at the same time. No, this is not the wine for everyday consumption (unless you have an expense account and then I beg your pardon), but next time you want to celebrate something in your life, maybe skip the obvious (move over, Dom Perignon) and try to find this bottle.

8. 1995 Navarro Correas Coleccion Privada Cabernet Sauvignon Mendoza ($15) – a total surprise of the tasting  – an unknown (to me, at least) 24 years old red wine, showing no age and perfectly presenting itself as a varietally correct Cabernet Sauvignon. It definitely makes me want to try a current vintage.

7. 2018 Tenuta Ammiraglia Alìe Rosé Toscana IGT ($20) – delicious wine, presented in a beautiful setting (check the link). Rosé is made everywhere, but this wine definitely stands apart is perfectly memorable. Special bottle and special glass make the wine ever more enjoyable, but then the wine itself has a perfect combination of beauty and presence, and easily get stuck in your head.

6. 2006 Jermann Vintage Tunina Venezia Giulia IGT ($60) – Not all white wines can age with grace. This wine was a perfect example of white wine that can age. It only gained complexity, this bouquet of apricot, apricot pit, vanilla, and spices, all wrapped in a tight and almost a full-bodied package. I can close my eyes and imagine the taste of this wine in my mouth – not a simple fit.

5. 2015 Bodegas LAN Xtrème Ecológico Crianza Rioja DOC ($15) – I love Rioja. At the same time, I’m very particular about the Rioja and what I like and what I don’t like – the word “Rioja” on the label doesn’t mean anything to me unless I know the producer – or I’m willing to give a new wine a try. While I know of Bodegas LAN, I never heard of Xtrème, and I never tasted before Rioja made with organic grapes. This wine was almost a revelation, it had everything I like about Rioja, with the lip-smacking acidity, fresh cherries, and cigar box, but it also had layers and layers of delight. Great wine, and at a price you will be really challenged to find something which would taste better.

4. 2018 Regueirón Éntoma Godello Valdeorras DO ($50+) – lately, I find myself using the expression “beyond categories” more often. I can’t find a better way to present this wine, as it is truly in a league of its own. This is one of the single-vineyard wines from the new project of Victor Urrutia of CVNE fame. This tiny production Godello presents itself as a grand cru Chablis, with the gunflint, minerality and all of the classic Chardonnay characteristics – but it also has an energy of the tightly wound spring, ready to jump out of your hand. It will not be easy to find this wine, but boy, if you will, you are into lots of pleasure.

3. “This line was intentionally left void” – keep reading, you will see why.

2. “This line was intentionally left void” – see below:

This year I have a problem [again]. I can’t decide on wine #1. Below are my three top wines – interestingly enough, even those three had a “sibling” contender which could literally take their spot. At the rate the wine is evolving around the world, it might be even more difficult to decide on the top wine in the coming years. But you know what? I will gladly accept the challenge. For now – here are the three top wines of 2019:

1. 2013 Smith-Madrone Cook’s Flat Reserve Spring Mountain ($225) – this might be how you spell “phenomenal”. This wine was a pure pleasure. Pure, hedonistic, unadulterated pleasure. This is the wine at the level of magic – you take a sip, you whisper “wow”, you quietly reflect on what is happening, immersing into the moment. Then you take another sip and repeat. Yes, magic.

1. 2016 Tara Red Wine 2 Syrah Atacama Chile ($40) – this wine should be experienced to believe it. This is the wine from the place where the vine is not supposed to grow. Atacama desert. Nevermind the desert. But the salinity of the soil is such that nothing should be growing there. But these vines do. And these 6 years old vines (vineyard planted in 2010) produce the wines of complexity which requires no oak (the wine was not aged in oak) to stop you in your tracks after the first sip. A textbook (ohh, sorry, I like this word a little too much, I know… but still) Syrah – pepper, dark fruit medley, lavender. Seriously, this is one incredible wine.

1. 2017 Peju Province Winery The Experiment Napa Valley ($100) – talk about mindblowing. There is something in the Napa Valley Cabernet Sauvignon. I already talked about magic in this post, and maybe it simply appears so for my palate – but the perfection of this wine is nothing short of “wow”. Again “textbook”? Yes, you can say so. Black currant, licorice, a touch of mint. The fruit is succulent, and it appears in full harmony with tannins and acidity. Balance, balance, balance. This wine is truly unique as it is 2 years old, aged in the new oak – and nevertheless, is perfectly drinkable from the get-go. Did I say “wow” already?

Here you are – the presentation of the Talk-a-Vino Top Wines of 2019 is now complete.

What were your most memorable wines of 2019? Embrace the power of happy thoughts… Cheers!

 

Top Wines of 2019 – Second Dozen

December 28, 2019 6 comments

Ahh, the end of the year. Quiet time (I wish). Time to reflect on the year which is about to become history. Particularly, it is the time for the Top Wines of the year 2019 to be re-lived, re-enjoyed, and shared.

This is the 10th annual Talk-a-Vino Top Wines list, and I have to say that the selection process is not getting any easier – if anything, it is getting more and more difficult to decide on the top wine (hence I had two #1 wines last year).

I never attempt to count how many wines I taste throughout the year. My rough estimate is between 500 and 700 wines, considering all the wines I drink at home, all the samples, and all the tastings I manage to attend during the year. The top list represents the wines which are easily come to mind with the help of notes, label journals or just stuck in the memory as an unforgettable experience. Yes, I’m sure amazing wines will be left outside of this list, but I really have no way of helping it.

For most of the Top lists, I’m not even trying to stick with just a dozen wines – that would be mission impossible. This is the reason behind the second dozen and top dozen posts. Also, while I always say that the order of the top wines is not important, it is not exactly true, for sure in the top wines selection. I’m always happy to include a variety of wines in the Top list, in terms of countries, wine types, prices, styles and so on, but all of these come secondary to the main criteria – the wine must be memorable. And maybe even bring a smile to my face as I get to re-live the happy moment.

Okay, I’m done with all the explanations. Without further ado, let’s get to it. The second dozen of Top Wines 2019:

24. 2018 Field Recordings Cabernet Sauvignon Special Release Santa Ynez ($12, 375 ml can) – yes, you are correct – it is the wine in the can. Feel free to stop reading and pledge not to open any of my posts in the future. No, this wine is not included here to be fashionable and appeal to the can-boasting Millenials. This is simply a good wine. What makes it memorable? This wine is made using beer stout starter yeast, and as Field Recordings’ winemaker Andrew Jones explains, the wine shows “crazy good chocolate character wrapped around dark cherries and blackberries” – and I have to agree. Delicious.

23. 2011 Michel Chapoutier Tournon Mathilda Shiraz Victoria, Australia ($14.99) – the pepper is back! I fell in love with this wine after tasting beautifully clean black pepper and spices, back in 2014 (it was wine #4 on my 2014 Top Dozen list). Then pepper mysteriously disappeared, and the wine became blah. It was a joyous moment finding that pepper returned on my last bottle. I share my frustration in the post which is available via the link, but in any case – this was a perfect sip.

22. 2015 Leone de Castris 50° Vendemmia Salice Salentino Riserva DOC ($12) – Generocity of this $12 wine is beyond categories – layers and layers of silky, velvety fruit, weaved on the structure of power. While Californian wine would have a different flavor profile, the wine of the same richness and power will set you back probably ten-fold if not more. Incredible value.

21. 2015 Alfredo Dried Grape Shiraz Nugan Estate South Australia (€20) – Bring on the dried grapes! First I saw the description of this Amarone-like Shiraz, and as I love Amarone as well as any other appassimento-style wines, I had to try it – and the wine didn’t disappoint. Elegant, concentrated Syrah flavor with an additional hint of dried fruit – what’s not to like?

20. Salem Oak Vineyards Brandon Jae New Jersey ($20, Cabernet Franc) – This wine was a star of a delicious, albeit spontaneous tasting at the Salem Oak winery in New Jersey. I was looking for a simple checkmark that I visited a winery in yet another one of 50 winemaking states int he USA. What I found was humble and delicious, world-class, personable wines – at Salem Oak, every wine label tells a story. This Cabernet Franc was a pure, varietally-correct, stand out – the wine to remember.

19. 2015 Mosmieri Saperavi Kakheti Georgia ($16) – Georgian Saperavi is one of my pet peeves and all-time favorites. However, Mosmieri pushed the bar a notch above – with Rhone-like, spicy, earthy and dense rendition. Are you seeking Georgian wines yet?

18. 2017 Le Cadeau Diversité Estate Pinot Noir Willamette Valley ($50) – Pinot Noir supreme. Oregon Pinot Noir is in the class of its own, and Le Cadeau is clearly in front of this class. A beautiful rendition of the grape which Oregon made its star.

17. 2017 Oceano Chardonnay Spanish Springs Vineyard San Luis Obispo County ($38) – in a word, perfect. I smile just at a thought of this Chardonnay. Even the bottle itself is a pleasure to hold. An elegant and powerful rendition of the Chardonnay which doesn’t want to be shy – yes, I’m Chardonnay, I’m beautiful, and I know it. Vanilla, butter, acidity – a full, delicious package.

16. 1990 Dom Ruinart Ruinart Blanc de Blancs Champagne (~$300) – age is just a number. Don’t take my word for it – well, I can’t suggest that you should find a bottle of this Champagne, that would be rather cruel – so unless you have one in your cellar, my word would be it. But, in a word, this was superb vintage Champagne – still fresh, elegant, beautifully balanced, fine fizz. Age is just a number, when the wine is made well.

15. 1995 Estancia Meritage Alexander Valley ($35) – another perfect example of age just being a number – a supremely delicious Bordeaux blend, showing literally no age. Sadly, this wine no longer produced (Estancia still makes Meritage, but from Paso Robles and not from Sonoma)  so you need to check the sites such as Benchmark Wine Company if you would like to experience the beauty of this California made Bordeaux-style blend.

14. 2011/2015 Smith-Madrone Riesling Spring Mountain District Napa Valley ($32) – unlike wine number 16, these wines are freely available (at least the current vintage, 2016), so if you want to try the best Riesling made in the USA, go get it. Does this sound like a bold claim? Maybe it does, but if your hallmark of Riesling excellence is Grosset Polish Hill Clare Valley in Australia, then you will easily understand me. If you like Riesling, this is the wine you need to ask for by name. Yes, now.

13. 2011 L’Ecole no 41 Estate Ferguson Vineyard Walla Walla Valley ($65, 57% Cabernet Sauvignon, 32% Merlot, 11% Cabernet Franc) – Ferguson is the newest region in the Walla Walla, producing powerful and concentrated wines, and I was unable to understand the appeal of this region until I tried this 2011 Bordeaux blend – it was layered, it was structured, and it was ready to drink. A stunning example of the power of terroir.

This now concludes the presentation of the second dozen of the Talk-a-Vino Top Wines of 2019. The first dozen post will follow shortly. Cheers!

 

Seeking Peace with Sherry

December 26, 2019 3 comments

Sherry, a.k.a Jerez or Xerez can be considered a graduation wine for the all-encompassing wine lover (pun intended or not, but I believe Sherry is actually a part of the last exam for the WSET diploma candidates, so you can read whatever you want into this). While Sherry has a very long history, it completely lost the clout it had in the 17th–18th centuries, and today it is more of a wine for the people in the know, a sort of the secret handshake for the true wine aficionados. “Do you like Sherry”? “Of course” – that answer would instantly create the bridge of understanding between the participants in the dialog.

Harveys Bristol Cream sherry

Sherry is fascinating. It is not just another white wine. It offers a very complex taste. Sherry production involves some elements of magic – identified as Flor and Solera. Sherry usually undergoes the long aging process in the barrels. Sometimes, the thin veil, a layer of yeast is formed on top of the wine aging in the barrel – this layer is called Flor. Flor is thick enough to protect the aging wine from the oxidation, but it also requires a very specific level of alcohol in the wine in order to survive. If the wine will finish its aging while protected by the flor, it will become a fino or manzanilla Sherry. However, the formation and survival of the flor is the thing of the mystery.

And then there is Solera. In the solera method of aging the wine, which is often used in the production of Sherry, the set of barrels is always topped off with the younger wine, moving wine from one barrel to another as the wine ages. The barrels are never emptied and never washed, thus if the solera was started 100 years ago, there will be traces of the 100 years old wine in your glass – how cool is that?!

Now, it is time for the hard truth. 7 or 8 years ago, I truly enjoyed the range of Sherry wines, starting from the driest fino and manzanilla, and all the way to the “liquid sugar” Pedro Ximenez – here is the article I wrote back in 2011; I also talked about Sherry in the Forgotten Vines series of posts. Today, I’m avoiding dry Sherry like a plague, as I’m unable to enjoy it much. When I’m offered to taste a sample of the Sherry, I usually have to politely decline. Talking to the fellow bloggers who are raving about their love of Sherry, I usually try to avoid making eye contact as much as possible, so I don’t have to share my opinion.

When I was offered a sample of a Cream Sherry, my first reaction was “no, I’m not touching the Sherry”. But then I thought “hmmm, Cream Sherry – this should be a premixed liqueur, like Baileys and Cream – I can probably do that”, so I agreed to review the wine.

When the bottle showed up with all the explanations, I quickly realized that I was wrong in all of my assumptions.

First, there is no cream in Cream Sherry. It is simply a special style of Sherry – not dry, but not as sweet as Pedro Ximenez would be. The wine I got was Harveys Bristol Cream – and there is a slew of fun fact I would like to share with you, both about the Cream Sherry style and about this particular wine (courtesy of González Byass, a producer and importer of this wine):

Harveys Bristol Cream cream sherry“Did you know that Harveys Bristol Cream
1) …was first created and registered in 1882 by John Harvey & Sons in Bristol,
England, creators of the “cream” Sherry category?
2) …is not a “cream” liqueur, like Baileys, but a Sherry? They decided to call it
a cream Sherry because the richness rivaled that of cream.
3) …is a blend of more than 30 soleras of Sherries aged from 3-20 years? And
it’s the only Sherry made from 4 different styles of Sherry: Fino,
Amontillado, Oloroso and Pedro Ximenez.
4) …is the only Spanish product with a Royal Warrant from the Queen of
England since 1895?
5) …first came to the United States in 1933 and quickly became a best-seller.
6) …is best served chilled? We think it’s perfect at around 50°-55°F.
7) …is defined by its blue glass bottle and now has a label with a logo that turns
blue when Harveys reaches its perfect temperature.
8) …can be stored in the fridge for up to one month? Although it rarely lasts
that long.
9) …pairs really well with cookies, especially Oreos?
10!…is the number one selling Sherry in the world?”

Secondly, I happened to enjoy this wine! Beautiful mahogany color, more appropriate for cognac or nicely aged scotch, a nose of hazelnut and a touch of fig, plus unmistakable Sherry salinity. The palate shows caramel, burnt sugar, hazelnuts, a dash of sea salt and perfect, clean acidity, which makes this wine a real pleasure to drink. Add a fireplace to this wine over a cold winter night, or a cigar on the deck in the summer, and you got your thirst of guilty pleasure fully satisfied.

Will this be a pivotal wine for me to find Sherry love again? I can’t say it for sure, but I will definitely try. If anything, I’m now at peace with Sherry. And I’m off to pour another glass.

American Pleasures – Part 2, Peju Napa Valley

December 9, 2019 2 comments

A few weeks ago I shared with you my view on [strictly wine] American pleasures – some of the wine samples which I had a pleasure to taste recently. Yes, it is the pure hedonistic pleasure we are talking about here – the wines which have a magical power of making you want another glass even before the first one is empty. Today I want to continue that conversation and talk about Peju Province Winery in Napa Valley.

The story of Peju Province Winery is simple and similar to many others – it started from a dream. Tony Peju had a drawing of the winery with the tower two years prior to the first Peju grape been harvested. Tony found early success in Los Angeles as a horticulturist, using his landscaping skills in the real estate, improving and reselling the houses. But his dream was to own the farm.

After his search for the farm land led him up north to the Napa Valley, he was able to find the location of his dreams – a 30 acres Stephanie vineyard in Rutherford, located next to Robert Mondavi, Inglenook and Beaulieu vineyards, growing Cabernet Sauvignon and Colombard vines, some 60 years old or maybe even older. Tony and his wife, Herta, purchased Stephanie vineyard in 1983. At first, Tony and Herta were only selling the grapes, however taking advantage of Tony’s green thumb, improving the vineyard and learning what it is capable of. They identified the section of the vineyard, about 5 acres in size, which produced the best Cabernet Sauvignon fruit. The vineyard, which was renamed into HB in honor of Tony’s wife, Herta Behensky, was replanted using cuttings from that best section grafted on the phylloxera-resistant rootstock. The time has come to start making Peju’s own wine.

Peju Province Winery Grounds. Source: Peju Province Winery

Tony went on to get a degree in enology from UC Davis, and the rest was history. Well, there is one interesting hurdle worth mentioning. If you remember, Tony had a full drawing of the winery done in 1981, two years before HB vineyard was even found and purchased. Once they had the land and were ready to convert dreams into reality, in order to fund the project, Tony and Herta started selling wine out of their garage converted into the wine tasting room. This, however, was against Napa County’s rules, which required all the wine sales to be made from the legitimate winery building. However, California law allowed winegrowers to sell the wines in the place where the grapes were grown, so the issue ended up in the court. The judge sided with Peju, agreeing that if Tony is growing the grapes, he should be allowed to sell the wine. This became a pivotal case that significantly changed the landscape of the Napa Valley.

Peju went on to build the impressive 50-foot tall tower in the French Provencal style, using Brazilian cherry wood, beams from old Midwestern farm buildings and 1906 antique stained glass window. Way before that new winery building was complete, Peju acquired 350 acres of land at the 2000 feet elevation in the nearby Pope Valley section of Napa, which they named Persephone Vineyard, after the goddess of Greek mythology. In 1997, 120 acres of that land was planted to Cabernet Sauvignon (using HB Vineyard clone), as well as Cabernet Franc, Merlot, Syrah, Petit Verdot, Sauvignon Blanc, Chardonnay, and Zinfandel. In 2007, Rutherford HB vineyard became certified organic, and today all three of Peju vineyards are using sustainable viticultural methods. In 2009, Peju Province Winery was certified as a Napa County Green Winery and Bay Area Green Business. Also in 2006, Peju started installing solar panels on 10,000 square feet of winery roof and generating 35% of all electricity consumed at a winery.

Okay, so now you learned a lot about the winery, so let’s talk about the wines, as a proof is always in the glass. I had an opportunity to try 6 wines from Peju, and I was literally blown away by what I tasted. To be entirely honest, these wines were one of the most inspirational coming up with the title for this series – American Pleasures. 6 out of 6 delicious wines, one better than another – I taste enough wines during the year to tell you that this is not given. Below are my notes:

2018 Peju Province Winery Sauvignon Blanc Napa Valley (13.8% ABV, $25)
Straw pale, practically clear
A touch of freshly cut grass, white flowers, maybe a distant hint of cat pee – only because I want to find it there?
Layers of flavors. Crisp lemony acidity first, then a hint of plums and slightly underripe melon, unusual plumpness for the Sauvignon Blanc, the wine rolls off your tongue like a nice Marsanne.
8, excellent, a unique and different Sauvignon Blanc.

2015 Peju Province WineryCabernet Sauvignon Napa Valley (14.8% ABV, $60, 85% Cabernet Sauvignon, 8% Petit Verdot, 7% Merlot, 18 months in French and American oak, 45% new)
Dark garnet
Black currant, cherries, eucalyptus, sweet oak
A beautiful mix of black currant and cherries on the palate, a touch of herbal notes, good minerality, firm texture, vibrant acidity, medium+ finish
8/8+, the first sip says “I’m a Napa Cab”. Delicious.

The next wine is one of the few in “Nostalgia Series”, where every label depicts a moment in Peju’s history.

2015 Peju Province Winery Nostalgia Series The Farm Napa Valley (15.2% ABV, $80, 80% Cabernet Sauvignon, 20% Sangiovese, 18 months in oak)
Dark garnet, practically black
Dark fruit, eucalyptus, restrained, mineral undertones
Perfectly balanced fresh fruit, soft, luscious, black currant, tar pencil shavings, perfect balance, delicious.
8, delicious wine

2016 Peju Province Winery Merlot Napa Valley (14.8% ABV, $48, 95% Merlot, 4% Cabernet Sauvignon, 1% Petit Verdot, 18 months in oak)
Garnet
Sweet licorice, eucalyptus, underbrush
Coffee, tart cherries, cherry pit, minerality
8-, probably need more time. The finish is a bit astringent, however, it plays well with savory food (cheese and crackers)

Cabernet Franc is one of my favorite grapes – this wine was truly a Cabernet Franc experience.

2013 Peju Province Winery Petit Trois Cabernet Franc Napa Valley (14.8% ABV, $75, 100% Cabernet Franc, 18 months in oak, 333 cases produced)
Deep Garnet
Cassis, licorice, mocha, a hint of sweet tobacco
Cassis, mint, gently present tannins (after a few hours), firm structure, sweet oak, unmistakably California
9-, wow, tons of pleasure in every sip. Needs decanting. Outstanding on the second day.

This wine has its own story. It is the result of the barrel experiments run by Peju winemaker, Sara Fowler. For the 2017 vintage, she worked with 37 different barrel tasting styles and 22 coopers, then discussed the effects of the oak regimen with the group of the fellow Napa Valley winemakers. To have all new-oak, effectively a young wine, to be ready to drink from the get-go is something really incredible in my opinion.

2017 Peju Province Winery The Experiment Napa Valley (14.5% ABV, $100, 100% Cabernet Sauvignon, 18 months in French, American, and Hungarian oak, 100% new, 1075 cases produced)
Dark garnet
An “Oh my god!” nose – Black currant, eucalyptus, pure, intense
Wow, supple black currant, mint, eucalyptus, silky smooth tannins, good minerality, all delivered in layers. Clean acidity, impeccable balance, and immense pleasure.
9/9+, wow. An exemplary Napa Cab

There you have it, my friends – some incredible wines. Of course, these are not inexpensive wines, but in my opinion, the $100 bottle which gives you lots of pleasure is worth splurging for the right moment. Cheers!

 

The Curse and Mystery Of The Top 100 Wine Lists

December 5, 2019 4 comments

Lists and numbers – who doesn’t like that? We, humans, are all about lists, we like to sort things out – to-do lists, shopping lists, “best” lists, “best of the best ” lists, Top 10 lists, Top 100 lists. No area of people’s interest is immune to the lists – and of course, the world of wine is no exception – come to the end of the year, and you are guaranteed to see lists and lists of the lists, ranking wines, wineries, regions, winemakers, what have you.

I don’t know how much attention you are paying to the top wine lists. Talking about myself, I like to ponder at the Top 100 lists, especially the one produced by Wine Spectator – not because it is any better or different than the others, but simply because I had been a subscriber for a long time, and it formed more into a habit. My main interest is to see what wines can I recognize, and then to play with the data a bit – countries, prices, grapes. I’m a number junkie. It is always fun to organize numbers in a few different ways, no matter if it means anything or not, and so the Top 100 lists present a good opportunity to conduct such a “research”.

Before we delve into the numbers, let’s talk about the Mystery. What is mysterious about the top 100 wine lists? I would say most everything? How the wines are chosen? How wine #1  is decided? According to the information on the James Suckling web site, they select the top 100 wines out of the 25,000 wines tasted throughout the year. How do decide on 100 out of 25,000? Do you run a separate list of potential candidates throughout the year, or do you sit down at the end of the year and try honestly recall the most memorable wines of the year? What role the ratings play?

Here is what Wine Spectator says on the subject: “Each year, Wine Spectator editors survey the wines reviewed over the previous 12 months and select our Top 100, based on quality, value, availability and excitement”. I like the “excitement” part, this is how I decide on my top dozen wine of the year. The other two publications I studied with Top 100 lists don’t talk about their methodology, they just talk about the content of their lists.

So here are some stats we can gain from looking into the details of the Top 100 lists.

Wine Spectator:

Wine Spectator offers two lists – the regular Top 100 Wine and Top 100 Value Wines, which includes wines priced under $25 (you can find all the lists here). I didn’t spend time with the top value list, so all the numbers below are related to the Top 100 list:

  • Distribution by country: France – 23, California – 22, Italy – 21, Spain – 7, Australia and Oregon – 5 each, Chile and Portugal – 3 each, Austria, Germany, New Zealand, and Washington – 2each, Argentina, Israel, and South Africa – 1 each
  • Distribution by the wine type – 74 reds, 21 whites, 1 Rosé, and 4 Sparkling.
  • Prices – most expensive – $197, least expensive – $13. 14 wines are priced above $100, 13 wines are in the $75 – $99 range, 11 wines are in the $50 to $74 range, 27 wines are priced in the $25 – $49 range, and 35 wines are in the $13 – $25 range.
  • Ratings: the top score is 98, the lowest is 90. There is only one wine on the list with a rating of 98, 6 wines have a rating of 97. The ratings of 96, 95 and 94 are assigned to 14 wines each. 11 wines have a rating of 93, 10 wines each have ratings of 92 and 91, and 20 wines have a rating of 90.
  • Wine Spectator’s top wine of the year 2019 was 2016 Château Léoville Barton St.-Julien with a rating of 97 and priced at $98.

Wine Enthusiast:

Wine Enthusiast produces not one, but 3 Top Wine lists – Top 100 Wines, Top 100 Best Buys, and Top 100 Cellar Selections – these links will allow you to retrieve PDFs for each list. General notes on Wine Enthusiast site say that more than 24,000 wines are tasted during the year and afterwards condensed into the 3 Top Wine lists. Note that Wine Enthusiast Best Buys list covers only wines under $15. Focusing on the Top 100, I did a limited analysis, using the data already provided in the PDF file:

  • Distribution by country: California – 18, Italy – 17, France – 16, Australia, Oregon and Spain – 5 each, Argentina, Chile, Portugal and Washington – 4 each, Austria and Germany – 3 each, NY State and South Africa – 2 each, Georgia, Greece, Israel, Uruguay and Virginia – 1 each
  • Prices – most expensive – $114, least expensive – $16. Only one wine is priced above $100, the majority of the wines are less than $50 with an average price of $33.
  • Ratings: the top score is 99, the lowest is 90. There is only one wine on the list with a rating of 99, 3 wines are rated at 98, 5 wines have a rating of 97, 8 wines are rated at 96. Most of the rated wines fall in the 91-93 range (55 wines)
  • Wine Enthusiast top wine of the year 2019 was NV Nino Franco Rustico Brut Valdobbiadene Prosecco Superiore with a rating of 94 and priced at $20.

James Suckling:

This one is the most exclusive Top 100 club in a number of ways. First, you need to be a subscriber to see any wine details. Second, all the wines on the Top 100 list are rated 98-100 points. This is the only stats available from the James Suckling Top 100 Wines website: “We have 41 100-point wines in the list and another 35 with 99 points. The rest of the wines scored 98 points. All the wines were produced in quantities of 300 cases or more.”

Let’s leave James Suckling Top 100 list aside and talk about Wine Spectator and Wine Enthusiast lists. The makeup of both lists is quite similar when it comes to the countries – California, France, and Italy represent at least half of the Top 100 wines (2/3 in case of Wine Spectator list). Where the list differ quite a bit is in the pricing – 14 $100+ wines on the Wine Spectator list versus only 1 on the Wine Enthusiast. But the biggest difference to me is the Wine #1 – Grand Cru Classé versus Prosecco. Okay, call me a snob or whatever you want, but I’m really missing the point of the Wine Enthusiast choice. To my defense, I can only say one thing – I tasted this wine. Nino Franco Rustico is a nice Prosecco, and but it is really, really far away from the memorable, exciting wine. Here you go – another case of the wine list mystery.

I also wanted to talk about the “curse” of the Top 100 wine list, for sure when it comes to the one from the Wine Spectator. As soon as the wine makes it on that list, it instantly becomes unavailable. Adding to the mystery side, it is a mystery to me why an average wine consumer puts such a value on the Top 100 list nomination. But talking about availability, are we looking at the scalping phenomenon in the works? Buy bulk and resell for a quick buck? This is annoying, and it is a real problem for the wine retailers who can’t find enough of those top wines to offer them to consumers. It also gets worse every year – a friend of mine, who has a wine store in Stamford, was able to assemble about 40 Top 100 wines to offer to his customers last year – this year he will barely make it to 20.

There you have it my friends – a deeper look into the mystery (and curse) of the Top 100 wine lists. Do you pay attention to those? What do you think of this year’s top wines? Do you see any trends? Cheers!

Daily Glass: Pizza and Wine

December 2, 2019 3 comments

What do you think of pizza and wine – a perfect combo, right? Let’s talk about it.

On Friday, kids requested pizza. I’m generally not craving pizza (unless it is Frank Pepe White Clam), but I don’t object to it too much. Especially when I have two wine samples which should work well with pizza – Prosecco and Barbera.

The world loves sparkling wines, with consumption growing consistently year over year – you can find some interesting stats here. For the last few years, Prosecco bypassed Champagne as the world’s best selling sparkling wine in terms of volume – a bottle of Champagne is at least 3-4 times as expensive as Prosecco, so in terms of revenues, Champagne is still ahead. But let’s not get hung up on numbers.

Prosecco is made from the grape called Glera (the grape itself used to be called Prosecco, but it was renamed to make Prosecco a protected name, similar to Champagne). Prosecco is made using the method called Charmat (patented in 1907), where the second fermentation is taking place in the pressure-sealed tank as opposed to the bottle in Méthode Traditionnelle. Fermenting in the tank allows to significantly reduce the cost of the sparkling wine, as the whole process is a lot less labor-intense.

In 1919, Antonio Franco founded the Cantine Franco winery in Valdobbiadene in Northern Italy. In 1966, his son Giovanni (Nino) renamed the winery into Nino Franco di Franco Giovanni and went on producing white and red wines. In 1971, Nino’s son Primo, who studied enology, began working at the winery, focusing on sparkling wines – this was a pivotal moment, converting Nino Franco into the Prosecco powerhouse it is today.

Prosecco’s success is not given – it is a result of belief, hard work, obsession, and dedication. This year marks the 30 years since Prosecco first appeared on London markets, and it had not been even that long since its introduction in the USA (1992/1993) – all largely thanks to the efforts of people such as Primo Franco and Gianluca Bisol. Think about the success of this simple sparkling wine in just 30 years – it is definitely something to be proud of.

Before I share my tasting notes for Nino Franco Prosecco Rustico Valdobbiadene Superiore DOCG (11% ABV, SRP $19.00, 100% Glera), I want to mention that there are two occasions to celebrate as it relates to this wine. One is more general – it is the 100th anniversary of the Nino Franco wine company, a great achievement in itself. The second one is directly related to the wine, and it is even more impressive – Nino Franco Prosecco Rustico became the wine #1 on the Wine Enthusiast Top 100 wines of the year 2019. Wine Enthusiast folks review tens of thousands of wines every year – to snatch the top position of the 100 most impressive wines of the year is not an easy fit and serious accomplishment.

How was the wine? Upon opening and pouring into the glass, the wine first filled the glass (I was using standard Riedel wine glass, not the flute) with a foam – not just a little “hat”, but almost a full glass of foam. The nose had very expressive aromatics of apple, peach, and guava. The palate was fresh and crisp, with more of the apple notes, tiny bubbles, and good acidity. All-around a good Prosecco, definitely more voluptuous and assertive than many. (Drinkability: 7+/8-).

Okay, now it is the Barbera time. Barbera is one of the well known Italian grapes primarily growing in Piedmont. Barbera d’Asti or Barbera del Monferrato would be a perfect accompaniment for a pizza, but the Barbera we are talking about today hails from … Lodi in California.

I never get tired of expressing my love and admiration of the Lodi wine region in California. Lodi is uniquely un-Napa in most everything – from the winemaker attitudes and low-key wineries to the focus on the Mediterranean grape varieties. Lodi is often considered to be a land of Zinfandel, but truth be told, Tempranillo, Syrah, Sangiovese, Cinsault, Carignan, Albarino, Grenache Blanc are really running the show there. And Barbera, let’s not forget Barbera.

Barbera wines are clearly outshined in Piedmont by the famous siblings, Barolo and Barbaresco, both produced out of Nebbiolo grape. I was unable to find the fresher set of data, but at the beginning of the 21st century, Barbera was the third most planted grape in Italy after Sangiovese and Montepulciano. Barbera grapes are naturally high in acidity, and it is acidity which often needs to be tamed when it comes to Barbera wines. Compared with the finicky Nebbiolo, Barbera does quite well in the new areas, so over the past 30 years, it spread through Australia, Argentina, California, Israel, Texas and other places where this grape was never known before.

Starting from 1860, the land where Oak Farm Vineyards is located was simply a farm in the Lodi region of California where the cattle were raised. In 2012, Dan Panella, third-generation California farmer, replanted 60 acres of the old vineyard on the property, and this was the beginning of the modern history of the Oak Farm Vineyards. There is a wide range of wines produced at the winery starting from California staples Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, and Zinfandel to the hardcore Italian range of Fiano, Barbera, Primitivo, and Sangiovese.

It is 2017 Oak Farm Vineyards Barbera Lodi California (15% ABV, $25, mostly Barbera with a small percentage of Petite Sirah for color and structure, 20 months in French, American, and Caucus (24% new) oak barrels) that we are talking about today. In a word, the wine was superb – dark garnet color, intense nose of cherries and tobacco, and mind-boggling concentration and interplay of flavor in every sip – cherries, tar, tobacco, roasted meat, perfect balancing acidity and 100% delicious wine. (Drinkability: 8). I would greatly drink this wine again at any time – with or without the food.

Oh, I guess I promised you some pizza. Yes, there was cheese and bacon/mushroom/onion pizzas. I have to say that prosecco was rather ambivalent to either, but Barbera worked quite well with the combination pizza.

There you have it, my friends. Italy meets California and vice versa, in many ways. But the important part is two delicious wines which you should find and experience for yourself. Cheers!

 

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