Rhône Valley 2.0 - Wine Tasting

Have you ever wondered what all the fuss is about regarding so-called high-class French wines that are typically beyond your budget? Are you a wine lover, but hesitant to pay the extra bucks for that wine you're always reading or hearing about because you don't know whether it's worth the price? Well, here's your chance to do some more exploring with expert guidance! We make a return visit to one of the most beloved wine regions of France, but this time we will be taking it to the next level, sampling wines a few steps above the everyday variety to experience some of the more renowned and prestigious cuvées from appellations that are prized for their high quality, depth and complexity. Delving deeper into the history, culture and characteristics of these wines and regions, we feature a more selective choice of wines to be enjoyed and savored at greater length. Wines include selections from appellations such as Chateauneuf-du-Pape, Côte-Rôtie, CrozesHermitage, Cornas, St Joseph; Costières de Nîmes.

Whites

Nostre Pais, Michel Gassier 2012  (about $15)

Varietals: 55% Grenache blanc; 38% Roussanne; 6% Viognier; 3% Bourboulenc

Classification: Appellation Costières de Nîmes Contrôlée

Production/Tasting Notes: Partially barrel-fermented on lees for 6 months; pure fresh peach aromas; golden fruits; crisp acidity; toast; lovely floral nuances; medium bodied, balanced; 92 points Wine Advocate

Food pairings: shell fish; halibut, shrimp, rockfish; summer salads; also as an aperitif

13.5% Alcohol

Belleruche Côtes-du-Rhône 2013 (about $15)

Varietals: Grenache blanc; Clairette; Bourboulenc

Classification: Appellation Côtes-du-Rhône Contrôlée

Production/Tasting Notes: Vat aged with no malolactic fermentation; Aromatic notes of green apple, hawthorn, and white blossoms, citrus aromas and exotic fruits; long finish.

Food pairings: grilled fish; cooked pork meats; soft goat's cheese; 

13% Alcohol

 Petite Ruche, M. Chapoutier 2011 (price point: $25)

Varietals: 100% Marsanne

Classification: Appellation Crozes Hermitage Contrôlée

Production/Tasting Notes: very aromatic, (floral, candied fruites); green apple, very floral, exotic fruits, citrus aromas; notes of almond, pear, peach. 

Food pairings: Grilled fish (haddock) or seafood; salads; white meat; Asian dishes; tagine, couscous.

13. % Alcohol

  Château de Nages, Vieilles Vignes, Michel Gassier 2013 (price point: $15)

Varietals: : 44% Roussanne, 25% Grenache Blanc, 22% Clairette & 9% Bourboulenc

Classification: Appellation Costières de Nîmes Contrôlée

Production/Tasting Notes:  Certified organic farming; lees aging; notes of peach, pear, white flowers and honey with acacia flowers, rose petals and ripe fruits (peach, pear, pineapple); full-bodied with an unctuous texture and a lush mineral finish.  90 points Wine Spectator

Food pairings: seafood – calamari, monkfish, turbot (grilled or poached); fresh goat cheese; asparagus; avocado

13.5% Alcohol

Cave de Tain Crozes Hermitage 2012 (price point: $20)

Varietals: 100% Marsanne

Classification: Appellation Crozes Hermitage Contrôlée

Production/Tasting Notes: Lively, elegant; delicate aromas of flowers, white peach, citrus notes; nicely balanced by ripe pear, apple; hint of orange

Food pairings: Grilled fish (with slightly creamy sauced) or seafood; salads; white meat; as an aperitif

13.5 % Alcohol

Reds

Francois de Tournon, Saint-Joseph, Delas 2009 (price point: $34)

Varietals: 100% Syrah

Classification/Region: Appellation Saint-Joseph Contrôlée

Production/Tasting Notes: Notes of graphite, smoke, blackberry, smoke, cassis, tar, truffle; layers of fruit; unctuous texture; tremendous purity, depth. 94 points Wine Advocate

Food pairings: roasted red meat, lamb; duck ragout; cheddar; Gouda, Manchego, Cantal,

13.5 % Alcohol

Duclaux Côte-Rôtie « La Germine » 2011 (price point: $50)

Varietal: 95 % Syrah, 5% Viognier

Region: Appellation Côte-Rôtie Contrôlée

Production/Tasting Notes: Average vine age: 30 years; 20 months aging in oak barrels (20% new oak);perfumy, almost Pinot Noir-like qualities of rose petal, raspberry, toasted spice, sandalwood; cherry paste, black currant fruit flavores; soft, supple and already approachable, with building richness and ultra-fine tannin, it has surprising depth and richness and continued to improve in the glass. 91 point Wine Advocate, Wine Spectator

Food pairings: beef, venison, game, bone marrow on taste; English cheese - best farm cheddar; hard goat's milk and ewes milk cheese

Alcohol 13 %

J.V. Fleury Côte-Rôtie 2009 (price point: $55)

Varietal: 95 % Syrah, 5% Viognier

Region: Appellation Côte-Rôtie Contrôlée

Production/Tasting Notes: 100% malolactic fermentation; aged on lees; aged 4 years in barrels and wood vat “foudres”; copious notes of sweet, black olives, black cherry, new saddle leather, herbaceous, spice box; pepper, tobacco, medium-full bodied. 90 points Wine Advocate

Food pairings: beef, venison, game, bone marrow on toast; English cheese – best farm cheddar; hard goat's milk and ewes milk cheese

Alcohol 13.5 %

Alcohol 13.5 %

Champelrose Cornas, Domaine Courbis 2009

Varietals: 100% Syrah

Classification/Region: Appellation Cornas Contrôlée

Production/Tasting Notes:  aged entirely in casks that are a mix of 25% new; 20% one year; and 55% 2-3 years of age; barrel-aged for 12 months, after which the wine is assembled in tank and aged for four more months before bottling; extraordinary minerality, oaky; powerful, rich, intense; spicy, herbal; earthy, peppery, smoky; bright acidity; 91 points Wine Advocate

 Food pairings: roast game, lamb; duck ragout; cheddar; Gouda, Manchego, Cantal,

13.5% Alcohol 

E. Guigal Châteauneuf-du-Pape 2007  (price point: $43)

Varietal: 80% Grenache; 10% Syrah; 5% Mourvèdre; 5% others

Region: Appellation Châteauneuf-du-Pape Contrôlée

Production/Tasting Notes: Average age of vines 40 years; aged 2 years in oak foudres. Nose: spices, mature red fruits; Kirsch, blackberrry; raspberry, mature plum; camphor, licorice; round tannins; powerful, complex; unctuous; full bodied. 93 points Wine Advocate

Food pairings: beef, venison, game, bone marrow on toast; English cheese – best farm cheddar; hard goat's milk and ewes milk cheese

Alcohol 14.5 %

Télégramme Châteauneuf du Pape 2011 (price point: $50)

Varietal: 80% Grenache; 10% Syrah; 6% Mourvèdre; 4% Cinsault

Classification: Appellation Châteauneuf du Pape Contrôlée

Production/Tasting Notes: Second label of Brunier's CNP (Télégraphe is their flagship cuvée); average vine age – 30 years; 10 months vat aging followed by 6 months barrel aging; fresh fruit, minerally; supple, round; best enjoyed in its early years. Kermit Lynch import.

Food pairing: game; wild boar; venison; hare; truffles; ratatouille; stuffed roasted eggplant

14.5 % Alcohol

Chante Cigale "Vielles Vignes" Chateauneuf du Pape 2009 (price point: $50)

Varietal: GRENACHE 70 % SYRAH 20 % MOURVÈDRE 10 %

Classification: Appellation Châteauneuf du Pape Contrôlée

Production/Tasting Notes: Vine age: over 80 years; 16-22 months aging – 70% stainless steel, 30% in new oak barrels; concentrated nose of black fruit; jammy with pepper and licorice; smooth, round tannins, full-bodies; lingering finish

Food pairing: game; wild boar; venison; hare; truffles; ratatouille; stuffed roasted eggplant

14.5 % Alcohol

Will The Real Montepulciano Please Stand Up!

Montepulciano - the town

Anyone who's at all familiar with sampling Italian wines knows that figuring out the nomenclature can be a very frustrating, confusing and baffling experience.  The particular "denominazione",  or classification, may be named after the grape, the region, town, municipality or arise from some esoteric origin lost among the ruins of the Roman, Etruscan or Barbaric epochs.  No case perhaps represents this enigma better than that of Montepulciano, which incorporates a grape varietal, a town and a style of wine, not to mention different "denominazioni" that, in some cases, have no relation to each other.

Let's start off with  Montepulciano d'Abruzzo which is the name of the "Denominazione di Origine Controllata" (DOC) from the east central province along the Adriatic coast.  In this case, the denominazione name is the same as the grape varietal.  The deep-colored grape dominant in Abruzzo, and also prevalent from the Marches to Apulia in Southern Italy, Montepulciano produces popular, full-flavored, zesty red wines that offer great values for everyday quaffing.  In fact, one of the best deals in the local tri-state area for this wine can be found at Wegman's Wine & Liquors in Cherry Hill, New Jersey.  Typically, the  Montepulciano d'Abruzzo from Le Altane is a featured selection stacked right at the store entrance for about $6-7 a bottle.  Medium-bodied and robust, yet supple and smooth, this eminently quaffable red goes well with pizza and pasta, and at such a bargain price, is worth stocking up for everyday drinking.




To add to the "Montepulciano confusion", the rosé ("rosato" in Italian), produced from the same grape in the same region, is known as "Cerasuolo d'Abruzzo" (not to be confused with the "Cerasuolo di Vittoria" produced from the frappato grape in Sicily!).

We move on now to another prominent wine style that incorporates the Montepulciano nomenclature but, in fact, is made from a different grape altogether.  The Vino Nobile di Montepulciano comes from the Tuscan hilltop town of Montepulciano and is produced from perhaps the best known Italian grape varietal - Sangiovese, which is known locally as Prugnolo Gentile. The Vino Nobile is a DOCG (denominazione di origine controllata e garantita, the highest classification in the Italian system)  wine  which can be puckery with drying tannins, but complex and long-lasting. The reference to "nobile" or nobles, originates from several centuries ago in homage to its status among the nobility. (The DOC Rosso di Montepulciano is a younger, less expensive alternative to the Vino Nobile, which itself is attractively priced compared to the high end Brunello di Montalcino, also produced from the Sangiovese grape.)  Poliziano is a top producer of Vino Nobile which retails for about $30 a bottle depending on the vintage.





Finally, let's take a quick, virtual trip to the picturesque town of Montepulciano,  perched atop a large hill in southeastern Tuscany with splendid panoramic views of the green, undulating valleys below. The Piazza Grande serves as the monumental center of the town where outdoor markets and communal events often take place.  Among the impressive edifices that border the piazza, look for the Palazzo Comunale , the Cattedrale di Santa Maria Assunta, and the Palazzo Tarugi.

Palazzo Tarugli

Tuscan countryside near Montepulciano

Tuscan countryside

Palazzo Comunale, Montepulciano



La Cattedrale di Santa Maria Assunta

If you're still confused about all the variations of Montepulciano wine, just remember, you can't go wrong - whether it's the Vino Nobile di Montepulciano or the Montepulciano d'Abruzzo, you're in for a delightful wine that can only enhance your dining experience in Italy or at your favorite local Italian restaurant.  Salute!

Wine Resolutions for 2015

Making New Year's resolutions can be a tedious chore for the motivationally challenged. However, if it's a question of expanding one's wine palate and cellar, can there be a more tantalizing proposition?  In that spirit, I offer up some suggestions for further adventures in wine exploration and tasting.

I recently discovered an online wine resource on the MSN homepage that features a number articles on various wine-related topics, including a new post entitled

12 Ways To Get Out Of Your Wine Rut In 2015

 http://www.msn.com/en-us/foodanddrink/wines/12-ways-to-get-out-of-your-wine-rut-in-2015/ar-BBhse5M?ocid=mailsignout

For your convenience, I am reproducing the article below along with my own suggestions, recommendations and observations.  So here's wishing you a Happy New Year full of good times and exciting new discoveries in the world of wine!
 
With every new year comes a resolution or two, so this is the perfect time to make a few changes to your wine-drinking routine. Take the opportunity to uncork (or unscrew) a bottle you’ve seen but haven’t tasted; try a new food pairing; make a detour on your next winery tour. A chat with the owner of your local wine store can get some ideas flowing, and a new cookbook may inspire you in the kitchen. Here are 12 ways to start new gastronomic traditions right now.

1. Drink bubbly with dinner.
Don’t save that bottle of bubbly in the fridge for a special occasion; open it up the next time you order sushi, Thai or even Indian cuisine. Sparkling wine’s naturally high acidity and minerality make it a natural partner with food. And there are so many affordable bubblies now that there’s no reason not to let it perk up a weeknight. Besides Champagne, try a Crémant de Bourgogne or Crémant di Limoux from France; Spanish cava or Italian Prosecco; a sparkling wine from California or New Mexico; or even a sparkling Shiraz from Australia.

Rodney's comments: This recommendation is right on.  There's a common misconception that bubbly is only for special occasions, but in fact, the right sparkling wine can make any meal or get-together special. Indeed, there's an appropriate bubbly for each and every course, for example:

 - A light, dry Brut for appetizers and hors d'oeuvres (the salt and oil of snacks pairs well with the dry acidity of Brut wines)
- A light Blanc de Blancs is a great palate cleanser following the salad or soup course and anticipating the main dish
- Savory chicken, veal or fish dishes match nicely with a full-bodied Blanc de Noirs or Cava (Blanc de Noirs are made from medium-to-full-bodied red wine grapes such as Pinot Noir or Pinot Meunier and therefore have a natural affinity for white meats or fish)
- Finally, for a dessert wine, try a sweet Asti from Italy which has the effect of closing the palate and complementing the sweetness of the dessert.

 



2. Buy large-format bottles.
It may seem like a luxury, but depending on the occasion, buying a large-format bottle can actually save you money — and make you the life of the party. Here’s some easy math: a magnum (1.5 liters) is equal to two bottles; a double magnum (3 liters) equals four bottles; and a jeroboam (4.5 liters of still wine) holds six standard bottles. (A jeroboam of sparkling wine is 3 liters, equaling four standard bottles of bubbly.) Sommeliers rave about these larger bottles because they often age better than the traditional 750-milliliter bottle; the oxygen-to-wine ratio in them is far lower, which allows for a slower maturation. More wineries are offering large formats, and stores such as Costco often carry them for the holidays.

Rodney's comments: You'll want to be fairly sure you and your friends can finish the large-format bottle since such bottles do not lend themselves to storing easily once opened.

3. Try a Rhône varietal from California’s Central Coast.
There are some exciting wines coming out of California’s Central Coast. The terroir is similar to the Rhône Valley, and winemakers are producing reds based on Syrah, Mourvèdre and Grenache, as well as whites with Viognier, Marsanne and Roussanne, that whisk you off to France by way of the West Coast.

Rodney's comments: I can't say enough about Central Coast Rhône-style wines - they're giving the French a real run-for-the-money.  Look especially for such wines from the Paso Robles area or AVA.  A few of my favorite wineries are Justin and Qupé.  Australian wines of this style are often labeled GSM (grenache, syrah, mourvèdre).



4. Order the wine-pairing option.
The next time you’re at a restaurant with a tasting menu, opt for the wine pairings as well (usually available for a supplement). The beverage directors and sommeliers work with the chef to create something out of the box, so why not take advantage of their expertise? It’s a chance to get creative and open your palate to new pairing ideas.

Rodney's comments: This is a great idea if the price doesn't break your budget. I've exercised this option a couple of times at Tashan, the upscale Indian fusion restaurant on S. Broad Street in Philadelphia. It was an excellent selection and bargain.

http://mytashan.com/wine-list/ 
 

5. Try Italian whites.
Sick of Sauvignon Blanc? Try one of Italy’s white varietals. They may be hard to pronounce, but they’re easy to drink (and generally affordable). Falanghina, for instance, tastes like bananas, apples and pears; look for producers Feudi di San Gregorio and Terredora. Vermentino tastes of crisp apples and citrus; producers include Antinori and Pala. And Piedmontese Arneis offers flavors of lemons and apples; look for Vietti. All three pair beautifully with seafood, chicken, pork and anything fried.

Rodney's comments: The number of Italian varietals, both red and white, are seemingly endless.  This is the reason I'm constantly encouraging my wine friends and students to try new or unfamiliar wines of different regions and varietals.  They have so much to offer and often provide a wholly different taste sensation.  Don't get me wrong - I'm a big fan of Sauvignon Blanc (just check out my post from this past summer on my house wine party!), but there are just too many wonderful varietals to get stuck on Chardonnay or (God forbid) Pinot Grigio!  I've never had the Falanghina, so I will definitely put that on my list of wines to sample this year and will report back.



6. Try a new wine-and-food pairing.
Break out of the mind-set that classic pairings (for instance, red meat with red wine, white meat with white wine) are your only options. Here are some creative examples:
Chicken fajitas and guacamole with still or sparkling dry rosé
Beef chili and cornbread with Zinfandel
Grilled swordfish with Beaujolais
Grilled sardines with Pinot Noir
Arctic char over tomato-olive tapenade with Sangiovese
Roasted veal chops with Viognier
Roasted pork chops and caramelized onions with Chardonnay or Riesling
Roasted asparagus with Chianti Classico
Roasted cauliflower with sparkling wine

Rodney's comments: Tape this list on your refrigerator door and start sampling and pairing!

7. Serve a French dessert wine with chocolate.
While Port is a natural with chocolate, try a glass of Banyuls for a change. Banyuls is a Grenache-based wine from the Languedoc-Roussillon region of France, fortified (as it has been since the 13th century) with clear brandy and aged for at least 10 months. With flavors of mocha, coffee and dark plum, it’s the perfect complement to any chocolate dessert. Serve it at around 58 F in small dessert-wine glasses. Ranging from $25 to $60 for a 375-milliliter bottle, Banyuls may not be easy to find, but it’s worth the effort. M. Chapoutier and Domaine La Tour Vielle are two to look for.

 Rodney's comments: I keep hearing and reading about Banyuls, but have to try it. Another resolution to  add to my list.  By the way, M. Chapoutier is a top producer from Southern France and is a sure bet no matter the price point.

 

8. Drink white wine with cheese.
Many consumers don’t realize that cheeses generally taste better with white wine than red. Here are some starter pairings:
Goat cheese with Sancerre, Pinot Grigio or Sauvignon Blanc
Parmigiano-Reggiano with Prosecco or Orvieto
Brie with Pinot Gris or Chardonnay
Triple crème with Riesling
Stilton with Sauternes

Rodney's comments: Another great suggestion. We sampled the regional goat cheese Crottin de Chavignol with a Sancerre at my Loire wine class - excellent pairing!




9. Try a white wine that you think is sweet.
Many wine lovers stay away from a varietal because they associate it with a characteristic they dislike. Take Rieslings: despite their reputation for sweetness, they’re not all sweet. Rieslings are wonderfully food-friendly whites that deserve a place at the table. Juicy and crisp, dry German Riesling sets the standard, but domestic Rieslings are on the rise, so there are plenty of options at a wide range of prices.

Rodney's comments: Dry Rieslings are growing on me, but I still can't bring myself around to the sweeter ones.

10. Visit off-the-beaten-path wineries.
Do your homework before your next California wine trip. It’s worth seeking out small family-run wineries that may be a bit out of the way. Picturesque Preston Family Vineyards in Dry Creek Valley has a farmstand and bocce ball court in addition to a tasting room. Iron Horse Vineyards boasts an outdoor tasting facility with spectacular views of Sonoma County. Cliff Lede Vineyards may be just minutes from a busy Napa highway, but its sculpture garden, art gallery and specialized wine tastings make it feel like a special getaway. (You can even book at a night at Mr. Lede’s Poetry Inn in the Stags Leap District.)

Rodney's comments: And don't forget to try visiting off-the-beaten-path wine regions.  At every chance I get, I put in a plug for the Temecula wine regions in Southern California, just over the mountain pass from Palm Springs.  Definitely worth a visit if you're in the area. Check out their homepage for a preview:

  http://www.temeculawines.org/

 

 

 

11. Sign up for wine-and food tours.
You should also check out wineries that do more than just pour a glass of wine. Many in California offer additional activities such as olive-oil tastings or farm tours. Here is a sampling:
Long Meadow Ranch, St. Helena
Round Pond Estate, Napa
DaVero, Healdsburg
Viansa, Sonoma
Benziger Family Winery, Glen Ellen


12. Join a winery-run wine club.
They’re not just for tourists anymore. Wineries have been honing their club memberships in recent years to make them more personalized, and the rewards can be great — particularly the discounts. If you live within a reasonable distance of the winery to take advantage of their special members-only events, do it. But even if you just receive monthly or twice-yearly shipments, you’ll benefit from such programs.

Rodney's comments:  Alas! Pennsylvania consumers are at loss on this idea because of the infamous LCB and its draconian restrictions.  I suppose you may be able to sign up for a PA wine club if you live close enough to the winery, but so far I haven't come across a PA winery that's worth the trouble and effort.  On the other hand, I was so jealous of the local wine club members at the Temecula Wineries I visited which offered good value wines with the personal touch and free tastings to boot!  A good reason to decamp to California!

 

 

V is for Verdicchio!

For the most part, I am what you may call a "seasonal" wine drinker, meaning that I tend to drink cool white or rosé wines in the summer, switching over to reds as temperatures start to dip and move into the darker days of winter.  Be that as it may, there's certainly nothing wrong with sampling a crisp, fresh and lively white from time to time during the cold, gray and dreary seasons and pair it with some tasty shellfish or sushi.  And it just so happens that a particularly delightful white varietal I sampled towards the end of the summer popped up again in a State Store tasting this past week. Indeed I had been meaning to do a post on this wine and now I have no excuse for any further procrastinating.

The 2013 Verdee Verdicchio dei Castelli di Jesi is a 100% Verdicchio from the Marches ("le Marche", pronounced lay MAR-kay, in Italian) region and is a lovely alternative for all you Sauvignon Blanc (or Muscadet) lovers as it offers many similar characteristics (bouquet, mouthfeel, body, crispness) yet with its own particular aura from the Italian terroir.  Grown in chalky soil, fermented in stainless steel tanks for 20 days, and refined on lees for 6 months before 3 months of bottle aging, this light straw colored wine bursts with refreshing notes of citrus blossom, grapefruit and lemon zest.  These citrusy aromas are complemented on the palate by hints of pear, apple and white-fleshed fruit for a balanced and harmonious amalgamation of fruit sensations, while maintaining a crisp acidity that pairs well with shellfish.  It retails for about $12.






If this particular Verdicchio is not available or you have trouble finding it, you may try asking for the a different one which was featured in a recent tasting at the Wine and Spirits Shop on 5th street in Philadelphia:

 Garofoli Verdicchio dei Castelli di Jesi Classico Superiore Macrina 2013

The estate is described as follows:

Winery Profile: Garofoli is one of the oldest wineries in the Marche,

dating back to 1871 when Antonio Garofoli began producing wine for the

local pilgrims coming to the famous church of Loreto. In 1901, Antonio's

son, Gioacchino, founded the Gioacchino Garofoli winery

Vineyards and Vinification: Hills are the predominant feature of the

Marches countryside. They slope down from the eastern side of the

Apennines toward the Adriatic sea. These hills are particularly wellsuited

to the cultivation of vines because they are sheltered from the

winds off the Adriatic Sea and have a warm, sunny exposure.

Islands of the Mediterranean - Round 2

In the second wine tasting class a few days ago featuring juice from the Greek, Sardinian and Corsican islands, I made a few substitutions from the previous class which are enumerated below. They turned out to be a big hit among our group of discerning wine aficionados, and indeed, I heartily recommend them without hesitation.  The favorite white this time around seemed to be the Moschofilero and again the Cannonau for the red.  At about $15 a pop, it's hard to beat. Salute!

1.     Nasiakos Moschofilero 2013

 

Varietal: Moschofilero

Classification: Mantinia Protected Designation of Origin (eastern side of Peloponnese peninsula)

Production/Tasting Notes: Aromas of fragrant flowers, peach orchard; notes of mountain spice, lemon zest; light-bodied; crisp acidity

Food pairings: shell fish; seafood; summer salads; also as an aperitif

12.5 % Alcohol

2.     Domaine Sigalas Assyrtiko 2013

  

Varietals: Assyrtiko 75%; Athiri 25%

Classification:  Santorini Protected Designation of Origin

Production/Tasting Notes: Two ancient varietals cultivated on volcanic soils from vineyards originally planted 3,000 years ago; stainless steel tank fermentation; nose of ripe citrus fruit with earthy mineral undertones; refreshing acidity

Food pairings: Grilled fish or seafood; salads; white meat; Greek meze

13.3 % Alcohol

4. Tselepos Classic Nemea Agiorgitiko 2011

                     

                     

                Varietal: Agiorgitiko 100%

Region: Nemea Protected Designation of Origin (Peloponnese)

Production/Tasting Notes:: Soft, rounded and fruity on the palate; aromas of blackberries, and forest fruits; medium-bodied

Food pairings:  Roasted or grilled lamb; meats; full-flavored cheeses 

                     

                  Alcohol 13.5 %

Wine Tasting - Islands of the Mediterranean

The most renowned and prestigious wine-growing regions in Europe are to be found on the mainland or continental provinces, such as Bordeaux in France, Piedmont in Italy, and Rioja in Spain. However, there are many fine wines produced off-shore on islands of these and other countries that offer the oenophile untold delights at moderate price points with just a little extra searching around in wine shops. This class focuses on such wines that often blend indigenous island grape varietals with some of the usual suspects (Cabernet Sauvignon, Merlot, etc.) to produce unique taste and aroma sensations unlike those found in most mainstream juices. The tasting list includes wines from Greek islands such as Santorini as well as from Corsica and Sardinia. This virtual tour of the Mediterranean leads us to sample fruit of the vine not only off the beaten track, but even beyond the shoreline.

Our wine tasting this past Tuesday, October 14, included the following wines:

1. Lyrarakis Assyrtiko 2013

Varietal: Assyrtiko

Classification: Indication Géographique Protégée (IGP) Crete

Production/Tasting Notes: Sourced from high altitude villages of Eastern Crete; fermented in stainless steel; slow fermentation for 20 days; fruity with notes of apple, wild herbs of the region, lemon flowers; rich, light body, with mineral undertones

Food pairings: Grilled fish or seafood; salads; white meat

13 % Alcohol

2. Notios White (Gaia Wines) 2012

                   

Varietals: Moschofilero 50%; Roditis 50%

Classification: IGP Peloponnisos (Nemea)

Production/Tasting Notes: Moschofilero (pink-skinned) from the Arcadian Plateau; Roditis (also pink-skinned) from the Korinthian slopes; crisp acidity; fruity (pear, apple); citrusy backbone; notes of melon; hint of minerality; elegant finish

Food pairings: seafood, salads; sushi; shellfish; appetizers; white meat

12 % Alcohol

3. Costamolino, Vermentino di Sardegna, Argiolas 2013

                           

Varietals: Vermentino 95%; other Sardinian varietals 5%

Classification/Region: Vermentino di Sardegna Denominazione di Origine Controllata (DOC)

Production/Tasting Notes: Stainless steel vinification; underwent malolactic fermentation; delicate aromas of citrus and tree fruit with undertones of tropical fruit and honey; zesty acidity on the palate

Food pairings: pasta primavera; shrimp cocktail; vegetable terrine
13.5 % Alcohol

4. Costera Cannonau di Sardegna Argiolas 2011

                     

Varietal: Cannonau 90%; Carignano 5%; Bovale Sardo 5%

Classification: Cannonau di Sardegna DOC

Production/Tasting Notes: Maturation in both French barriques (8 months) and cement vats (5 months); Ruby-red in color, aromas of ripe black cherries and tree fruit with undertones of pepper and licorice; notes of dried berries, rosemary; thyme; on the palate, a full body and velvety tannin; clean finish (92 points, James Suckling)

               

                  Food pairing: roasted beef, lamb cooked with rosemary, filet mignon, and rustic cheeses.

14 % Alcohol

5. “E Prove” Corse Calvi, Domaine Maestracci 2010

Varietals: Niellucciu 35%; Grenache 35%; Sciacarellu 15%; Syrah 15%

Classification: Appellation Corse Calvi Contrôlée

Production/Tasting Notes: Aged one year in stainless steel, followed by one year in French oak barrels; aromas of red fruit, violets, spice, licorice & toast; full-bodied with silky smooth tannins on the palate; flavors of blackberry, blueberry and cherry in brandy; slight menthol aromas;

Food pairings: hearty Mediterranean stews; ratatouille; strong cheeses

13.5% Alcohol

6. Nasiakos Agiorgitiko 2012

Varietals: Agiorgitiko

Region: Arcadia, Peloponnisos

Production/Tasting Notes:: Soft, rounded and fruity on the palate; aromas of blackberries, and forest fruits;

Food pairings: Roasted or grilled lamb, meats; full-flavored cheeses

12.5 % Alcohol

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An unscientific survey of the class participants showed a preference for the Assyrtiko and the Vermentino for the whites, and the Cannonau and Corsican blend for the reds. Your results may vary - Cheers!

Factoids about Greek and Mediterranean Wines

• Agiorgitiko, also known as St. George, is Greece's most famous red variety.
• Grown on the hills of Nemea for over 2,500 years, reds from this area are sometimes known as the “blood of Hercules” giving him the strength to slay the Lion of Nemea.
• Roditis stems from the Greek word “rodon” meaning rose.
• Legend has it that Caesar wooed Cleopatra with the white wines of Patras

Other Greek Grape Varietals

Whites

SAVATIANO – Greece's most widely planted white varietal and the base for the popular Retsina wine which is infused with pine resin; the best Retsinas are produced from Savatiano grown in Attica

VILANA – Native to the island of Crete, produces modestly priced refreshing white wines with green-apple flavors.

Reds

LIMNIO – Grown on the Aegean island of Limnos and throughout northern Greece; produces full-bodied wines with high alcohol content; often blended with merlot and cabernet sauvignon

MAVRODAPHNE – Meaning “black laurel”, this grape flourishes in Patros and is blended with Korinthiaki to produce dessert wines

XINOMAVRO (“acid black”) - Dominate northern Greek red varietal; produces full-bodied reds with intense fruit flavors and can be aged for many years.