A Wine A Day: 2010

Monday, June 28, 2010

Domaine de la Quilla Muscadet de Sèvre-et-Maine Sur Lie 2008

Served With: Leek and Potato Soup

Five Things: lemon, tarragon, mineral, thin, one note

COO: Loire Valley, Pays Nantais, Muscadet de Sèvre-et-Maine, France

Notes: It was a hot summer day in desperate need of a cooling wine. This Muscadet wine from the Loire Valley was full of refreshment on the nose, but didn't deliver on that promise in the glass. It fared better with the soup course (leek & potato), but still felt out of balance with a relentless one note citrus profile.

Rating: Meh.

Saturday, May 8, 2010

The Gatekeeper Shiraz 2001

Served With: BBQ

Five Things: dark cherry, sandlewood, leather, dusty, long finish

COO: McLaren Vale, Australia

Notes: A wine I would like to swim in on a hot summer day. A juicy, earthy shiraz with a long finish that might still be going on... glad I waited to pull this one from the cellar. Paired with BBQ, a very, very good match indeed.

Rating: Delicious

Wednesday, April 28, 2010

Shannon Ridge Petite Sirah 2008

Served With: Shish Kabobs

Five Things: inky, dusty, dark berries, spice, mossy evergreens and cedar

COO: North Coast, Lake County, California

Notes: A journey through a dark old temperate deciduous forest pays off with a juicy and spicy petite sirah that played off the smoked paprika on all of the kabobs elements quite nicely. This would be great for your next late night grilling session.

Website: Shannon Ridge

Rating: Very Good

Monday, April 26, 2010

Hess Select Chardonnay Monterey 2008

Served With: Fava Bean Fettuccine

Five Things: pale gold, grapefruit, granny smith apple, low acidity, rounded

COO: Monterey, California

Notes: This started with a classic chard nose, moved onto a nice rounded mouthfeel, but the low acidity left the fruit a little short on the landing. Paired well with the fava beans and pasta however, so it wasn't a total loss.

Website: Hess Collection

Rating: Good

Thursday, April 8, 2010

Jean-Luc Thunevin Mauvais Garcon 2006

Served With: Beef and Lentil Stew

Five Things: sandlewood, dark berries, tobacco, hot (on open), garagiste

COO: Bordeaux, France

Notes: Probably should have waited another five years as this... took... a... long... time... to... open. But, as with all good things, worth the wait. A nice pairing with the deep, rich stew.

Website: Jean-Luc Thunevin

Rating: Very Good

Sunday, April 4, 2010

Torii Mor Pinot Noir 2007

Served With: Grilled Wild Mushroom Risotto

Five Things: light ruby, earthy evergreen, youthful tannins, cedar, strawberry

COO: Willamette Valley, Eola-Amity Hills, Oregon

Notes: This soft, young Pinot Noir from Dundee, Oregon was a great match for the smokey grilled mushrooms. It was opened about an hour ahead of time, which allowed it to cozy up to the creamy risotto without getting lost.

Website: Torii Mor Winery

Rating: Very Good

Saturday, April 3, 2010

Weingut Setzer Gruner Veltliner 2007

Served With: Ricotta and Parsley Ravioli with a Butter Sauce.

Five Things: topaz, mineral, granny smith apples, rounded floral tone, vegetal

COO: Niederösterreich, Weinviertel, Austria

Notes: Usually we'll go with a Chard when it comes to ravioli, but this Gruner Veltliner was a very well balanced wine. It had a a juiciness that complimented the creamy ricotta filling and nicely picked up the vegetal parsley notes. It also had enough roundness to play well with the butter sauce. That's about all you can ask from a wine...

Website: Weingut Setzer

Rating: Very Good

Friday, April 2, 2010

Stama Syrah Ma-Sa-Ga 2007

Served With: White Beans & Rosemary

Five Things: vegetal, green pepper, blackberry, bramble, tight

COO: Sierra Foothills, Calaveras County, California

Notes: With supposedly only 200 cases produced, this one is a bit of a mystery. Picked it up at my local Heinen's grocery store, but there doesn't seem to be ~~much~~ any info on the interwebs about it, or on Stama's website. It needed time to open up, as it was a little tight at first, became more rounded with the pairing of the smokey white beans and rosemary.

Rating: Good

Monday, March 29, 2010

King Estate Pinot Noir Signature Collection 2007

Served With: Stroganoff

Five Things: ruby, buttery, silky, baked cherry pound cake, juicy

COO: Willamette Valley, Oregon

Notes: On the nose it was like walking into a bakery and a hot cherry pound cake had just come out of the oven. A silky, juicy Pinot Noir that cut through the creamy stroganoff and really picked up the earthy mushrooms in the dish as well. One of my favorite pairings and favorite Oregon Pinot Noir's.

Website: King Estate Winery

Rating: Very Good

Saturday, March 27, 2010

Coturri Albarello 2001

Served With: Pasta with Red Sauce

Five Things: intense, dusty, chocolate, deep, terroir

COO: Sonoma County, California

Notes: San Marzano tomatoes from Italy have an almost mythical wine-like terroir status in the culinary world due to the volcanic soil in the region. Tony Coturri's wines have that same ability to transport you to a specific place and time, in this instance, Sonoma Valley, California, 2001.

Website: Coturri Winery

Rating: Very Good

Friday, March 26, 2010

Charles Smith Kung Fu Girl Riesling 2008

Served With: Szechuan Green Beans and Eggplant over Rice

Five Things: pale straw, gooseberry, melon, crisp, mineral

COO: Columbia Valley, Washington

Notes: I have to admit, as much as I like Charles Smith's wines, the names are a hoot too. I don't know if it was intentional, but my first reaction upon seeing this in the store was to start humming the 1976 Blondie song "Kung Fu Girls"... As far as the wine, it didn't quite overcome the spicy Asian food, so we'll try to find something a little less intense for the next round.

Website: Charles Smith Wines

Rating: Good

Thursday, March 25, 2010

The Velvet Devil Merlot 2007

Served With: Gumbo

Five Things: magenta, strawberry, herbaceous, cocoa, heat

COO: Columbia Valley, Washington

Notes: Tasted for the #WAMerlot twitter event. I wasn't sure going into the meal if this Merlot from Charles Smith would pair with the spices (smoked paprika, file powder) and heat (cayenne) from the gumbo (okra thickened), but the wine amplified the smokiness and tomatoes and brought a little heat of its own in the process. Well played, sir.

Website: Charles Smith Wines

Rating: Very Good

Sunday, March 21, 2010

Cooper Mountain Vineyards "20th Anniversary Reserve" Pinot Noir 2007

Served With: Morel Mushrooms

Five Things: garnet, cherry, cigar, pine, biodynamic

COO: Willamette Valley, Oregon

Notes: I'm glad we saved this silky balanced wine for mushroom season -- when the morels are popping up in springtime, I want an earthy Oregon pinot noir. The Cooper Mountain fit the bill perfectly and delivered the goods.

Website: Cooper Mountain Vineyards

Rating: Very Good

Reginato Blanc de Blancs 2007

Served With: Cheese, Crackers, Olives

Five Things: straw color, mineral, dry finish, pear, crisp

COO: Mendoza, Argentina

Notes: The phrase "Scrubbing Bubbles" would not be out of place to describe this Blanc de Blancs from Argentina. It was a very nice starter to the evening, as the sparkling wine (a Chardonnay/Chenin Blanc blend) almost evaporated off of our tongues while we nibbled on cheese, crackers and olives while making dinner.

Website: Vine Connections

Rating: Very Good

Saturday, March 20, 2010

Vinum Cellars PETS Petite Sirah 2007

Served With: Stir-fry

Five Things: inky, earthy, juicy, berry, tannins on finish

COO: Clarksburg, California

Notes: This inky juicy wine picked up the Hoisin-based sauce in the stir-fry quite nicely and complimented the dish with a good texture and broad tannins on the finish.

Website: Vinum Cellars

Rating: Very Good

Friday, March 12, 2010

Spellbound Petite Sirah 2007

Served With: Torta

Five Things: loamy soil, plum, inky, cocoa, thin

COO: California

Notes: A disappointing wine, with great promise on the nose, but a very thin finish, like it fell off a cliff. Better in the glass than out of it.

Website: Spellbound

Rating: meh.

Thursday, March 11, 2010

Dopff & Irion Gewurztraminer 2007

Served With: Stir-Fry

Five Things: topaz color, apricot, gardenia, minerality, zippy acidity

COO: Alsace, France

Notes: The heat from the spicy stir-fry brought out a flinty character only hinted at on the nose. Nice balance of residual sugar and acidity with a smooth finish

Website: Dopff & Irion

Rating: Very Good

Saturday, March 6, 2010

Calma Rioja 2007

Served With: Pollo con Higos (recipe here)

Five Things: cherry, oak, earthy, finesse, French terroir

COO: La Rioja, Spain

Notes: This wine surprised me -- I poured it, gave it a swirl and let it sit out for a bit while finishing the cooking. When I came back to it -- to take notes -- and finally took a sip, I had to look at the bottle again to make sure I hadn't opened a French wine in error. Nope, it was a Tempranillo from Rioja. In an ironically synergistic moment, we matched it with a slow-braised recipe that was almost French (with an Espagnole sauce) by-the-way of Spain (figs and annatto rice).

Rating: Very Good

Friday, March 5, 2010

Bodegas y Viñedos del Jalón Calatayud Viña Alarba Old Vines Grenache 2007

Served With: Pizza

Five Things: dark cherry color, dusky, strawberry, tobacco, soft tannins

COO: Calatayud, Spain

Notes: I would imagine if you looked up "under $10 pizza wine" on teh internets, you would find a picture of this wine. Which was convenient, as that's what we were eating and drinking tonight -- simple grenache goodness from Spain.

Website: Bodegas y Viñedos del Jalón

Rating: Very Good

Thursday, March 4, 2010

Kim Crawford Sauvignon Blanc 2008

Served With: Frittata with Arugula, Fennel & Avocado Salad

Five Things: pale yellow, field in summer, green grass, lemon verbena, mild acidity

COO: Marlborough, New Zealand

Notes: Tasted as part of #SauvBlanc twitter event. Kim Crawford has always been a benchmark Sauvignon Blanc for me. I've had this a number of times and use it (fairly or unfairly) to reference other wines from Marlborough. But for me, this hits all the Marlborough notes -- citrus, white stones, herbaceous and ever-so-slightly sweet. Paired with a frittata and salad with fennel & avocado it was like a walk through a field on a gloriously sunny day in deep summer. Wishful thinking for March? Perhaps...

Website: Kim Crawford Wines

Rating: Very Good

Sunday, February 28, 2010

Twisted River Gewurztraminer 2007

Served With: Eggplant Ravioli (recipe here)

Five Things: meyer lemon color, lychee, green apple, apricot, mineral

COO: Rheinhessen, Germany

Notes: This inexpensive wine had a broad mid-palate brushstroke that was elevated by the food (Jean-Georges Vongerichten's eggplant ravioli with gewurztraminer sauce) taking what might have been a "good" wine to a "very good" wine.

Rating: Very Good

Thursday, February 25, 2010

Mas de la Dame Les Baux-de-Provence Cuvée Gourmande 2006

Served With: Sunchoke-Kale Hash with Farro (recipe here)

Five Things: leather, pepper, plum, integrated tannins, medium finish

COO: Provence, France

Notes: This smooth and balanced grenache blend from Provence was a great match for the nutty farro and earthy sunchokes and really brought out the pepper in the dish. Lovely.

Website: Mas de la Dame

Rating: Very Good

Friday, February 19, 2010

Pelta 2008

Served With: Fettuccine with Walnut and Ricotta Sauce.

Five Things: dark ruby, earthy pine forest, blackberry, good structure, low acidity

COO: Valencia, Spain

Notes: A tempranillo blend from Spain -- like foraging for blackberries in a old-growth pine forest after a late summer rain-storm.

Rating: Very Good

Sunday, February 14, 2010

Syncline Syrah 2005

Served With: Bourguignon

Five Things: inky, leather, morello cherry, cigar, cedar

COO: Columbia Valley, Washington

Notes: A Valentine's Day dinner, a French stew and a Rhone-style wine from Columbia Valley, Washington: A match made in heaven. The smokey syrah had a long finish that paired beautifully with the stew (channeling my inner Julia Child). My only sadness was that it was the last bottle of the four that I picked up a while back.

Website: Syncline Wine

Rating: Very Good

Thursday, February 11, 2010

Chateau Montelena Cabernet Sauvignon 2006

Served With: Pot Pie

Five Things: inky, milk chocolate, rose petals, smooth, long finish

COO: Napa Valley, California

Notes: Two amazing Napa Valley cabs in one night -- and on a Thursday, no less -- is some kind of personal record. This is an all-star wine: balanced acidity/tannins with a finish you could time using a sun-dial. As with the Sinskey, it was paired with the homemade pot pie and really offered a contrasting perspective -- sort of like dark chocolate vs. milk chocolate. (tasted for #calicabs)

Website: Chateau Montelena

Rating: Delicious

Robert Sinskey Vineyards Cabernet Sauvignon RSV Vineyard SLD Estate 2000

Served With: Pot Pie

Five Things: dark, chocolate, cherry, integrated tannins, brawny

COO: Stag's Leap District, Napa Valley, California

Notes: Wow. This one needed some decanting and some time for the funk to blow off, but once it did, it revealed a wine with a wonderful combination of brawn and balance (tannins). Paired with a homemade pot pie loaded with root veggies and a hearty gravy, this wine came alive. (tasted for #calicabs)

Website: Robert Sinskey

Rating: Delicious

Tuesday, February 9, 2010

Coturri Chardonnay 2007

Served With: Picatta

Five Things: deep golden color, meyer lemon, balanced acidity, sandalwood incense, unfiltered

COO: Sonoma Mountain, California

Notes: This unfiltered wine is not your typical California Chard, and I mean that in the best possible way. So pairing it with a dish full of lemons and capers -- which can be treacherous to lesser wines -- could have been a problem. But, it was one of the most synergistic pairings I've ever had, each bite and sip in harmony. That doesn't happen very often...

Website: Coturri Winery

Rating: Delicious

Sunday, February 7, 2010

Alexander Valley Vineyards "Sin Zin" Zinfandel 1997

Served With: BBQ

Five Things (before): bricked, TCA, blocked, oaky, musty

Five Things (after): balanced, juicy, integrated tannins, tobacco, long finish

COO: Alexander Valley, CA

Notes: Another "lost" wine that I found when re-organizing the cellar last month, I figured the Super Bowl (and BBQ) would be an ideal time to see if the wine had any mojo left. I had a feeling that this one was going to have some problems, and indeed, it did. A crumbling cork, musty, TCA, bricking -- all very bad signs. I had anticipated this by opening it 24 hours in advance to see where the wine was at -- it's better to find out ahead of time and get a substitute bottle ready just in case. After straining for loose cork bits and decanting, I decided to stuff three big wads of plastic wrap into the decanter in hopes that the TCA would be neutralized/absorbed -- I've done it in the past to bottles that I thought were hopeless and had salvaged most of them in this manner. However, this time it far exceeded my hopes, and brought the wine back to life completely. I was stunned at just how good the wine tasted afterward -- the balanced structure, tannins, the long supple finish -- and paired with the BBQ, it was a touchdown with a two-point conversion. ;)

Website: Alexander Vally Vineyards

Rating: Delecious

Saturday, February 6, 2010

Dr. Konstantin Frank Dry Riesling 2007

Served With: Ramen

Five Things: pale yellow, stone fruit (peaches), floral, juicy, flinty mineral

COO: Finger Lakes, New York

Notes: Another bowl of steaming hot ramen, another wine pairing from Dr. Konstantin Frank. This time around, it was a dry riesling admirably taking care of the wine duties. There was just the right amount of acidity to compliment the broth, noodles, mushrooms and spice level without getting in the way of the flavors or aromas. A very good pairing.

Website: Dr. Konstantin Frank

Rating: Very Good

Thursday, February 4, 2010

Quinta de Ventozelo Douro Cister da Ribeira 2000

Served With: Pizza

Five Things: oak, tobacco, cherry, earth, juicy

COO: Duoro, Portugal

Notes: The pizza was loaded with broccoli rabe, spicy sausages and tangy cheese and this well-balanced red from the Duoro region (one of my all-time favorites) came through with flying colors -- and was a steal at $10. It doesn't get much better than that!

Website: Quinta de Ventozelo

Rating: Very Good

Sunday, January 31, 2010

Pircas Negras Malbec 2008

Served With: Stir-Fry

Five Things: bramble, black cherry, dusky purple, strawberry, medium finish

COO: La Rioja, Argentina

Notes: I decided to take another flyer with this paring; taking a mellow organic malbec from Argentina and putting it against a moderately spicy stir-fry. The earthiness of the malbec muted some of the spiciness from the stir-fry, but didn't really sparkle overall. Still, on the whole, this fared better than the viognier/stroganoff pairing from last night.

Website: La Riojana Co-op

Rating: Good

Saturday, January 30, 2010

Les Acanthes Vin de Pays d'Oc Viognier 2008

Served With: Stroganoff

Five Things: straw, faint grapefruit, mineral, green buds, white pepper

COO: Languedoc Roussillon, France

Notes: I took a flyer on this pairing, hoping the acidity of the viognier would be up to the task of cutting through the mustard and cream sauce of the stroganoff. Alas, it was not to be. In tasting before the meal, the wine seemed a little flat and it didn't perk up against the sauce.

Rating: Good

Friday, January 29, 2010

Boutari Agiorgitiko Nemea 2003

Served With: Stifado (Greek Stew)

Five Things: ruby, raisin, cedar, medium tannins, thin finish

COO: Peloponnisos, Greece

Notes: Another wine excavated from the wine cellar, this one was pretty much a non-starter. While it looked fine in the glass, there wasn't anything happening with the nose or on the palate. I've had this wine in the past and it was a perfectly acceptable wine, but this one was past it's prime, and it's my fault for leaving it in the cellar too long.

Website: Boutari

Rating: meh.

Top 5 Northern Ohio Wines

There's a surprising amount of wine produced in Northern Ohio. Here's a few of the ones I've liked the best over the last couple of years.

1. Markko Reserve Cabernet Sauvignon
2. Laurel Vineyards Cabernet Franc
3. Markko Select Reserve Late Harvest Chardonnay 1999
4. Debonne Pinot Gris
5. Viking Vineyards Pillaged Port (not currently available)

Friday, January 22, 2010

Comte Lafond Sancerre 2002

Served With: Leek & Shiitake Mushroom Croquettes

Five Things: honey, lemon curd, cypress, soft tannins, white stones

COO: Loire Valley, France

Notes: To be honest, I wasn't sure this 2002 Sancerre that was hiding in the back of the cellar was still going to be "all there." In a nutshell -- it was, and so much more... A well-balanced wine that had the right amount of acidity and finesse to cut through the fried croquettes with the lemon flavor profile complimenting the leeks & mushrooms. I really wish I had another bottle...

Rating: Delicious

Thursday, January 21, 2010

Sokol Blosser Evolution 13th Edition

Served With: Pad Thai

Five Things: flowers, meadow, jasmine, citrine, hand of buddha

COO: Oregon

Notes: This easy-drinking, intensely floral and tongue-coating wine strikes me as triangulating the zone between the racy acidity of a Viognier and a lighter Pinot Gris with mineral hints of a semi-dry Alsace wine. It was definitely up to the task of pairing with the spicy Pad Thai -- I'll have to keep one on hand at all times for just such an occasion!

Website: Sokol Blosser

Rating: Very Good

Wednesday, January 20, 2010

1995 Fattoria di Rodáno Chianti Classico Riserva Viacosta

Served With: Eggplant Parmesan

Five Things: saddle leather, berry, bramble, earthy, sweat

COO: Tuscany, Italy

Notes: Another cellar find, the Chianti Classico had slight bricking on the edges and took a few hours to open up, but again was so worth the wait. This Sangiovese blend was well-matched with a hearty tomato sauce and the unctuous melty eggplant.

Rating: Delicious

Sunday, January 17, 2010

Vinos Sin-Ley Monastrell Yecla M5 2007

Served With: Chiles Rellenos filled with Chorizo & Black Beans

Five Things: dark, black cocoa, black cherry, olive wood, bouquet garni

COO: Yecla, Spain

Notes: The key to pairing a dish like rellenos with wine is the heat level of the poblanos. Get a hot one and you're better off with a beer. Get a mild one, and you can get away with this pairing of Monastrell with spicy chorizo, creamy black beans and cheese. Thankfully, these were mild kind -- it could have easily gone in the other direction. The herbal nose and cocoa-ish bitterness on the palate actually works in its favor here, bringing the nuance of the food into sharper focus.

Website: Vinos Sin-Ley

Rating: Very Good

Saturday, January 16, 2010

2006 King Estate Pinot Gris Vin Glacé

Served With: Blueberry Lemon Pound Cake

Five Things: apricot color, citrus, stone fruit, honey, balanced finish

COO: Willamette Valley, Oregon

Notes: Paired with a decadent (for January) Blueberry Lemon Pound Cake, the elegant dessert wine hit all the right notes, finding that perfect supporting niche that dessert wines often fail to deliver.

Website: King Estate

Rating: Very Good

Friday, January 15, 2010

2006 Dr. Konstantin Frank Rkatsiteli

Served With: Ramen with Grilled Maitake Mushroom

Five Things: pale yellow, honeydew melon, green apple, honey, clove

COO: Finger Lakes, New York

Notes: A blossoming flower of a wine as it warmed, releasing a bouquet of floral and fruit notes. It reminded me a bit of a Riesling crossed with a Gewürztraminer. Paired with a silky bowl of ramen topped with grilled Maitake mushrooms, the balanced acidity came through clearly in harmony with the broth and veggies.

Website: Dr. Konstantin Frank

Rating: Very Good

Thursday, January 14, 2010

Roagna Barbaresco 1995

Served With: Osso Bucco

Five Things: slight bricking, black cocoa, wood, dark berries, slow to open

COO: Piedmont, Italy

Notes: This was decanted for 2 hours in advance, and it still didn't want to open after 30 more minutes in the glass. I thought it was dead, so finally, I decided to run it through the aerator and... Wow! It awoke a slumbering beast of a wine. Mature, yet retaining some juicy acidity, dark cocoa and berries with integrated tannins. Paired with the Osso Bucco it was heavenly.

Website: Roagna

Rating: Delicious

Saturday, January 9, 2010

Vinos Sin-Ley Vinos de Madrid Puerta Bonita G5 2008

Served With: Tapas (Chorizo, Chickpeas, Garlic & Greens)

Five Things: ruby, morello cherry, earthy, cherry cola, soft juicy tannins

COO: Madrid, Spain

Notes: This garnacha kind of snuck up on us. By the end of the bottle we were ready to declare this our new "everyday" wine -- the kind of wine that goes well with whatever you throw at it food-wise.

Website: Vinos Sin-Ley

Rating: Very Good

Dibon Brut Reserve Cava NV

Served With: Tapas (Marcona Almonds, Pimento & Garlic Olives, Cheese)

Five Things: citrine (quartz) color, mineral, crisp, Asian pear, medium finish

COO: Catalunya, Spain

Notes: This crisp inexpensive cava cut right through the fatty stuffed olives, nuts & cheese with a clean mineral finish. A very nice match.

Rating: Very Good

Friday, January 8, 2010

Ridge Lytton Springs Zinfandel 2003

Served With: Pasta with Broccoli Rabe & Sausage

Five Things: bramble, black fruit, pepper, medium tannins, long finish

COO: Sonoma County, California

Notes: Sometimes a wine makes you work a little bit for a payoff, and this one did just that. It had the faintest bit of must upon opening (which disappeared), and took a good half hour to open up, and but we were ultimately rewarded once it did. This blend of zinfandel, petite sirah, carignane had well structured tannins and a long finish with a good balance of fruit which played off the mild heat from the sausage and slight bitterness of the broccoli rabe quite well. The moral of the story? Good things come to those who wait ;)

Website: Ridge Vineyards

Rating: Very Good

Thursday, January 7, 2010

Grgich Hills Estate Chardonnay 2006

Served With: Manhattan Chowder

Five Things: straw, summer, lemon verbena, thyme, honey

COO: Napa Valley, California

Notes: There are few wines that really "transport" me to a place, but the Grgich Hills always manages to make me feel like it's summer again (despite the mountain of snow outside the window to the contrary). This elegant chardonnay paired quite well with the tomato based chowder, playing up to the wines notes of herbs and citrus.

Website: Grgich Hills

Rating: Delicious

Sunday, January 3, 2010

Mas de Gourgonnier Les Baux de Provence 2007

Served With: Hearty French Lentil Stew with Herbes de Provence

Five Things: cedar, lavender, strawberry nose, mild tannins, medium weight & finish

COO: Provence, France

Notes: This Rhone blend (Cabernet, Carignane, Grenache, Syrah) hit all the right notes with a hearty winter stew and particularly the harmony between the lavender nose and the Herbes de Provence. Sometimes, the right spices are all it takes to make a wine better.

Website: Mas de Gourgonnier

Rating: Very Good

Saturday, January 2, 2010

Coturri Founder's Series Zinfandel 2005

Served With: BBQ with a Calimyrna Fig & Balsamic Reduction Sauce

Five Things: deep purple (the color and the band), earth, white pepper, long finish, intense berry

COO: Sonoma, California

Notes: Pulled this one from the cellar for this match-up, and was not disappointed the result. Coturri wines are in a completely different universe, so the unusual fig barbecue-style sauce on the grill made perfect sense with this powerful unfiltered, unfined Zin.

Website: Coturri Winery

Rating: Very Good

Friday, January 1, 2010

Seven Artisians Meritage 2006

Served With: Barbecue

Five Things: magenta, smoke, damask rose, black cherry, solid tannins

COO: Suisun Valley, California

Notes: A blend of 89.5% Merlot, 10% Cabernet Sauvignon, 0.25% Malbec, and 0.25% Petite Verdot, this wine has some solid structure behind it and enough acidity to cut through the smokey slabs of barbecue.

Website: Seven Artisians

Rating: Very Good

Favorite Wines of 2009

To give you a better idea of what kind of wines I drink, here's a short list (in no particular order) of my favorite wines that were opened in 2009.

Reverie Estate Cabernet Franc 2001
(Napa Valley, Diamond Mountain district, California)

Fort Ross Pinot Noir 2004
(Sonoma, California)

Domaine Serene Evenstad Reserve Pinot Noir 2004
(Willamette Valley, Oregon)

Montoya Petite Sirah 2006
(Paso Robles, California)

Peirano Estate Petite Sirah 2006
(Lodi, California)

Cave de Ribeauville Gewurztraminer 2007
(Alsace, France)

Hofer Gruner Veltliner 2007
(Austria)

Holy Cow Merlot 2006
(Columbia Valley, Washington)

Sergio Mottura Orvieto Tragugnano 2007
(Italy)

Owen Roe Sinister Hand 2007
(Columbia Valley, Washington)

Terrazas Malbec 2007
(Mendoza, Argentina)

Hitching Post Fiddlestix Pinot Noir 2003
(Santa Rita Hills, California)

Chateau Fortia Cuvee du Baron 2004
(Chateauneuf-du-Pape, France)

Miguel Torres Manso de Velasco 2004
(Valle de Curicó, Chile)

Primaterra Primitivo 2007
(Puglia, Italy)

Monterey Santa Lucia Highlands Pinot Noir 2007
(Santa Lucia Highlands, California)

Max Ferd. Richter Riesling 2007
(Mosel, Germany)

Laurello Cabernet Franc 2007
(Grand River Valley, Ohio)

Familia Zuccardi Vida Organica Torrontes 2008
(Mendoza, Argentina)

Mas de Gourgonnier 2006
(les Baux de Provence, France)

Tiziano Gold Chianti Classico 2005
(Tuscany, Italy)

Cooper Mountain Cooper Hill Pinot Noir 2007
(Willamette Valley, Oregon)

Tablas Creek Vineyard Cotes de Tablas Blanc 2003
(Paso Robles, California)

20 Bees Ice Bees Cabernet Franc 2005
(Niagra Penisula, Canada)

Villa Teresa Prosecco Veneto
(Italy)

Coturri Chauvet East Block Zinfandel 2005
(Sonoma, California)

Alvear Solera 1927 Pedro Ximenez
(Spain)

Peltier Station USB Zinfandel
(Lodi, California)

Grahams Six Grapes Reserve Porto
(Portugal)