VLOG TASTING - Rheingau Wines

Yoyoyoyoyoyoyoyoyo!  I'm back from Germany and decided to do a vlog wine review doubleheader of wines I tasted there!  Here is the scoop about 2 Rheingau wines.  The Rheingau is the prestigious region for Riesling along the Rhein in Germany.  There is one other major prestigious Riesling area along another river called the Mosel.

 

 

The wine list!

The 2 wines were the 2014 Ruedesheimer Drachenstein Riesling, and the 2015 Ruedesheimer Burgweg Spaetburgunder (I THINK, It could've been the dornfelder it was a little confusing what the lady was pouring).  In the videos I was slightly confused which ones they were exactly from memory so don't pay attention to the fact that I talk about different wines.  The above should be correct.

Below is a little bit of first-hand experience about what the area looked like around Ruedesheim:

And now I will just post the videos and let you make a judgment on the wines yourself.  I think there is something about trying the wine in the place it comes from that makes you not want to critically review, but rather just enjoy it.

(Videos too big for here so here is the public post link!)the link

WINE WEDNESDAY - Simpler Wines Too Uncanny Chardonnay

Yoyoyoyoyoyoyo. WINE WEDNESDAY is the day so of course I gotta at least think about releasing a wine review.  Luckily for you I have done just that!
The background for today is the same as last week: I was asked to review a mainstay cheapo wine familiar to Trader Joe's clientele: Cocobon.  While I found myself in Trader Joe's I decided to see what else caught my eye.

Today's review is a canned wine: Simpler Wines Too Uncanny Chardonnay.  Some of the review might make more sense if you read the Cocobon review first (the next review if you scroll down).

BACKGROUND

 

Winery:     Simpler Wines
Grapes:    Chardonnay
Region:     ? (probs multiple)
Country:    Australia
Vintage:     ?
Price:         $3 (375mL - demi-equivalent)
Aging:        ?

It is very tempting to think that you can knock back a couple of these simply because they are in cans.  This is incorrect.  Stop thinking this right now.  One can is 2-3 alcoholic drinks.  You are drinking half of a bottle of wine.

But it's just Chardonnay, Austin.  It's a frilly wine like Moscato.  Honestly I think I can handle myself.

This is also incorrect.  Stop thinking this right now.  Chardonnay is probably the most alcoholic white wine there is.  The grape can take on a ton of sugar to ferment.  I have been on record that Chardonnay is basically a red wine masquerading itself as a white wine.  This is not my own thought but an explanation that I've heard from people who know much more about wine than I do.

Anyways the takeaway here is that I ate something and used 1/4 of the can in the sauce for dinner and was STILL feeling a little too good near the end of the can.  It caught me off-guard and it probably will do the same to you.  K, forewarned.

See. 12.9% alc. That's basically light-medium red wine territory.

Now, again we have a general designation of "Australia" similar to what I described in the Cocobon review.  For nicer wine from Australia you would always find a region like South Australia or Adelaide or McLaren Vale.  "Australia" means they took fruit from at least 2 different major regions.  They probably just grew their bulk grapes on cheap land all around or bought leftover fruit from bulk vineyards in the country.  There is another possibility that maybe because it's in a can, the powers in charge of wine quality won't allow them to put the region on the can.

So...there's no year on this wine just like Cocobon.  I'm starting to notice a trend.

Yup, I am starting to think this tactic is because they save fruit from the year previous to mix with the most recent harvest to keep some level of consistency in the taste from year to year.  Besides cheap wine-makers, this "non-vintage" (sometimes notated N.V.) is generally only employed by fortified wine-makers (Sherry, Port) and Champagne/Sparkling wine-makers; and for much different purposes rooted in tradition.

I could also talk about how cans are an inferior method of storing wine because of their lack of breathability (thus the prevalence of real corks in great wine bottling)...however I think I'm just dragging on at this point, perhaps another time.  Here's the review:

THE TASTING

Food pairing attempt: pork chops with simple Dijon mustard-wine reduction (wine from the can).

In the spirit of Simpler Wines I didn't use a glass and drank straight from the can.  I am pleased to note that despite the lack of a wine glass (designed for accenting the smell of wine), this wine still had a lot to sniff.

Here are my short-hand notes like last time:

-Has a bouquet even just from cracking the can
-Floral and melon smells
-Flavors: white peach? Pear? Somewhat tropical, honeysuckle, some sort of flowers (but I don't know flower aromas too well)
-Doesn't change or do anything to the pork too much, maybe not a good pairing. Something light needed maybe, Worcestershire sauce or mustard may be overpowering
-Overall very solid clean style Chardonnay

This was a clean and slightly tropical style Chardonnay, very characteristic of Australia/New Zealand Chardonnay.  I was actually shocked at how much of an aroma this wine had; especially considering I chilled it pretty cold, it was served in a can, and it's cheap.  The aroma that I was getting was very floral with hints of some melon style fruit (maybe cantaloupe).  The taste kept the same floral activity but I noticed more-so a peach or pear rather than a melon.  It was crisp and refreshing, pretty dry but you didn't notice because of the flavor profile.  Didn't really notice any acidity.  Pairing it with food was a bit of a failure.  It was just too light to fluff its feathers along-side mustard and Worcestershire sauce.  That being said I am impressed with it as a sipping wine. 

Conclusion: Exceeded expectations. Solid light-profile Chardonnay in any regard.  Would drink again.  Obvious use would be cookouts and beach-going...in a cooler.

Rating: 7.47935 / 10
Value: 4 / 5

WINE WEDNESDAY - Cocobon, and Future Trader Joe's Lineup

Yoyoyoyoyoyoyo.  I am back with a not-so-new idea: review cheap wines.  This is what the people want and so I will do it.  Everyone is looking for low end value...a very worthwhile pursuit.  I am here to offer some insight into this omnipresent endeavor.

The background for today is this: I was asked to review a mainstay cheapo wine familiar to Trader Joe's clientele: Cocobon. 7 Bucks.  While I found myself in Trader Joe's I decided to see what else caught my eye.  The following selections were made:

Heavyweight Lineup!

So, the plan is as such: I will review Cocobon now.  I will review these other 2 soon.  A quick word about why the other 2 caught my eye:

Panilonco Carmenere Reserve: I have high hopes for this wine to be a value pick for the centuries: $5 for something that is still allowed to put a respectable region, grape, and "Reserve" designation on the bottle!  My only worry is that it is somehow past its time and will just be super flat (maybe trying to get these out of storage?).  We shall see!

Simpler Wines Chardonnay Can:  I can't say that I've never seen canned wine before but I will say that I feel like I should finally try it.  $3 for a 1/2 bottle fluid volume equivalent (what would be referred to as a "demi" bottle (375mL)).

BACKGROUND

Winery:     Cocobon Estates
Grapes:    ?
Region:     Cali
Country:    USA
Vintage:     ?
Price:         $7
Aging:        ?

The legendary wine.  They don't even give a year!

Translation: We are able to make good value cheap wine because we buy the undesirable leftover fruit from decent vineyards.  We don't tell you what's in it because it changes every year.  We don't tell you where (specifically) it's from because it changes every year.

I think the wording here is critical: "grapes from some of the finest vineyards," NOT "some of the finest grapes from our vineyards."  Furthermore the flavor profile that they suggest here: "Dark cherries and vanilla," is pretty vague and generalized.  Dark cherry is a flavor that you could make an argument for with any medium-to-full bodied red wine.  "Vanilla" means they used oak/wood chips during the aging process at some point.

I'm a fan of the label and looks nice in that glass!  Also, shout out to Veritas for being one of few wineries to give you a glass as part of the tasting.

Ok, enough cheap shots.  The honest truth is this wine is pretty good.  We'll get into the review real quick because there's really no further background I can do that would be helpful.

THE TASTING

Tasted with my homemade super spicy chili.

Something new: I will just give you my short hand notes from while I was tasting and then write some conclusions.  Wine was opened while making dinner and sipped throughout the night.

-Vicious bite-needs air because super young
-Dark but not very dark red color
-Coffee, Earth, zin main
-Fruit comes out with time or with food: blackberry, licorice
-Relatively sweet, not too acidic
-Airy kick of heat just like a straight cab s or merlot
-After an hour: wine soft and different, pretty bland

SO, basically I really enjoyed the wine...a decent bit going on for the price.  As expected it has a bite when you first open it; this just means in general it is young.  No problem, just open it up ~30 mins before the main event.  The color doesn't give too much away especially since we know that it is a blend of grapes and not one particular varietal.  The main flavor profile I was getting: coffee, cocoa, slightly cinnamon-earthy, licorice, pungent taste in my opinion characterizes this as a wine made with mainly Zinfandel.  The only issue is that the color of the wine is not characteristic of Zinfandel (which would be a more deep purplish).  Therefore I would venture that Cabernet Sauvignon or one of its close relatives is used also (more of a true dark red hue).  Fruit came a little later with the food; found some berries/cherries in there.  After a while the wine flattened a ton which just means it's made with lower quality fruit (we already knew this).

Conclusion: Decent sipping wine, has more to offer with food, drink in one sitting with friends because probs doesn't store long.  Better value exists but overall a solid cheap wine.

Rating: 6.4254 / 10
Value: 3.5 / 5

WINE WEDNESDAY - Montaria Reserva 2016

Yoyoyoyoyoyoyoyo.  The wine blog is back!  Today is a momentous day obviously because I decided to finally resurrect the wine blog from it's long slumber.  This past year or so has been tough to find time to hang out with family and friends let alone keep up with a blog.  BUT hopefully that has officially changed.

I have a short and sweet (actually somewhat dry and tannic) installment for you today.

Winery:      Montaria
Grapes:    Reserva - Syrah 40%, Trincadeira 40%, Aragonez 20%
Region:     (Alentejo and Lisboa I think)
Country:    Portugal
Vintage:     2016
Price:         $12-$16
Aging:        ???

BACKGROUND

Yooooooo.  Portuguese wines can be a confusing topic.  Some trends explained:

You are not likely to find reds that are from a single grape in my experience.  Almost ALL common Portuguese wine found for sale in America will say "Red Wine" or "Vihno Tinto" on the bottle.

Sounds to me like they're just trying to hide the fact that their grapes suck.

This DOES NOT mean they are trying to be vague because of inferiority, in fact it shows that the wine-making from these regions is very matured.  Almost all of the very best (red) wines are blends unless there are some random rules associated with making wine in a particular region.  Still, I have no idea why they do it for sure...it is possible that the grapes are terrible on their own.

Also, Portuguese wines tend to be made with grapes that aren't really grown elsewhere.  I think they take it a step further than their Iberian cousins (Spain).  For instance, Touriga Nacional is basically only found in Porto.

Yoooo Porto! Is that where Port wine comes from?

You got it! Fun fact: it isn't true Port unless it says "Porto", otherwise it could be "Port Style" from anywhere.

It seems as if there's 100 of these random grapes they use in Portugal as I find a new name on the back label of just about every Portuguese wine I try.  In fact I had never heard of Trincadeira and Aragonez before today.

Syrah - We know this guy

Trincadeira

Aragonez - I wonder if this originates from Aragon (northeastern Spain)

The general outlay of wine-growing Portugal imo is:

Porto/Duoro - This port city is where port wine started although the grapes are mainly grown inland in the Duoro region where tons of good wine comes from.

Minho - Vinho Verde, the distinct, refreshing, greenish-colored wine is found here among other light, tasty (and affordable) options.  Ideal drink-on-a-hot-day wines come from here.

Duly noted.

Beira and Lisboa - I have seen wines from these regions before whilst perusing at wine outlets.

Wine Regions - Portugal

Today's wine hails from Lisboa and Alentejo as far as I can tell from research (I presume the wine-maker buys fruit from all over the south-central regions).  I am told these regions are generally very hot and dry with some variation; meaning that the majority of wine coming out of here is red. Areas with good sea breeze and inland mountains are my guess as to where the limited white grapes grow.

Alentejo

Last topic to cover is the term Reserva.  This obviously translates to Reserve, meaning the better portion of the fruit from harvest was used to make this batch.  It also generally translates to a ~$3 uptick from the bulk vintage for lowish price-range wines.

I think I'll save the money I don't think I would taste the difference.

I don't blame you, however seeing "Reserve" at a dinner party does impress the crowd even if it really isn't that good.

OKOK

SNOBBY REVIEW

Sniff - I always tend to sniff the bottom of the cork when opening a bottle (a habit of proper restaurant protocol)...it is particularly nice with this wine - very evident that this will be pretty fruity.  (I'm a bit out of critical practice but...) has a bite to the whiff from the glass with a lot of fruit (sort of in the darker berry range but there's kinda this cranberry thing also).

Taste - Softer/thinner than I was expecting.  I actually really enjoy these types of reds for the mouthfeel: the soft tannins that don't bite you (more expressed with vanilla or cream flavors rather that the harsher wood/spices types of tannic flavor).  Swishing in the mouth doesn't dry you out too much.  However there is not a ton of fruit on the initial flavor profile...it comes in later.  Jam style flavors - a lighter fruit like strawberry or cranberry but given some more power by keeping some sweetness from the grapes. 

Food - Did not try with food but I am convinced this wine will open up considerably with the correct pairing.  It has a noticeable amount of acidity that I think can make up for it's lack of alcoholic punch and robustness to cut through a fatty dish.

Overall I'd call it a little overpriced unless this somehow goes amazing with some type of food.  The mouthfeel suits me very well but I know that I tend to have different preferences with reds than most.

Rating: 6.7 / 10
Value: $$ / 5

SEND ME SUGGESTIONS FOR THE NEXT INSTALLMENT

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WINE FEAST DAY - Double Header for St. Joseph

Yesssssssssssszzzz.  We back.  We good.  A lent without wine has been pretty tough.  Not so much the being without wine, but more so EVERYONE expects me to be drinking wine wherever I go and I have to constantly remind people that I can't partake 😞.

EXCEPT ON SUNDAYS AND SOLEMNITIES, and we have a great excuse to celebrate for a Solemnity today!  It is the Solemnity of St. Joseph, Husband of Mary, Protector of the Holy Family, Terror of Demons, Patron of a Happy Death and many other things.  If us guys ever need a role model for how to be a man, especially in a world where men mistreat women, he is where we turn.

So, to celebrate this amazing man, I have selected two, YES 2, amazing wines to dive into with you.  Who we got, who we got?!  We got a native American grape wine from coastal North Carolina, and a fortified wine from Monticello.  We staying local!  Also, I am throwing away the $15 cap for today (and maybe future blogs) to dive further into local wine (which is usually a bit more expensive because it's hand-farmed etc).  While it is probably tough to find these wines in a shop up here, I highly suggest visiting these two wine regions when things warm up.

Sanctuary Vineyards' "Sweet Serenity"

Winery:     Sanctuary Vineyards
Grapes:     100% Scuppernong
Region:     Sandhills/Coastal, North Carolina
Country:   USA
Vintage:    2016 (an educated guess, unlabeled)
Price:        $15
Aging:        Unknown, probs bottled right away

King Family Vineyards' "7"

Winery:     King Family Vineyards
Grapes:     100% Petit Verdot
Region:     Monticello AVA, Virginia
Country:   USA
Vintage:    2015
Price:        $31
Aging:        21 months in used Woodford Reserve Kentucky Bourbon white oak barrels

Let's start with the tougher to explain: Sweet Serenity.  Scuppernong is a native American grape.  It has grown wild in the southeastern U.S. and was discovered for wine purposes when colonization started.

Hey!  I love 'Murica! Why haven't I heard of this strangely named grape before?

Welllllll, basically cuz Europeans said the wine it makes sucks compared to their wine grapes.  The thing is, they are not the same species.  Most great wines are produced from one species of grape called vitis vinifera.  Virtually every wine grape you've ever heard of falls into this species.

Okay and that's native in France, Italy, Spain, etc?

Nope, but you have the right idea.  Funny enough it has its origins in Georgia (no not the peach state, but the nation near Turkey on the Black Sea), Armenia, and Azerbaijan.  The Roman Empire is probs responsible for circulating these grapes to Europe and making them into great wine.

Wait so what are these American grapes then?

There are several different species of note:

Vitis Labrusca:  Have you heard of Concord grapes?  Yes you have!  Welch's grape juice!  Yup, it and some other grapes are part of the vitis labrusca fam.  If you can imagine a wine made from Welch's grape juice then you can imagine the sort of candied, punchy taste that is characteristic with v. labrusca.  If you've had Jewish ceremonial wine like for the Passover Sedar meal then you've had this type of wine.  Mainly grown in New England area.

Vitis Riparia:  This grape species saved all other grapes from extinction.  Found in the Midwest and planted tons in Missouri especially, grapes like Baco Noir and Elvira have root stock that is immune to Phylloxera.  Colonial botanists brought back tons of grapes from the new world, bringing the louse with it to eat away the prestigious vineyards of France, Italy, Spain, etc.  Finally, after almost the entirety of old world wine production evaporated, some scientists got the idea to graft v. vinifera onto the v. riparia root stock.  Missouri saved the world!

Vitis Aestivalis:  You may have heard of Norton, which is pretty big in Virginia.  While it is not entirely this species, it is certainly its flagship (and it is largely this species anyways).  This grape has actually gotten some acclaim from sommeliers around the world.  This grape has potential for becoming a great wine under Virginia's tutelage.  V. aestivalis is native in the eastern U.S. and perhaps also has roots in Missouri.

Vitis Rupestris:  A grape species that likes to grow in sand and has high disease resistance.  The French capitalized on this by making hybrids with v. vinifera grapes.  They became so popular that France had to ban them from being planted in certain areas to maintain their prestige.  You can find a lot of tasty wine from these hybrids in the U.S. now.  I have tasted some Vidal Blanc and Chancellor from local Virginia wineries.

Vitis Rotundifolia:  Muscadines are part of the vitis rotundifolia fam.  I am guessing here but the species name kind of corresponds to the grapes' historical impact or something like that (riparia I think of repair).  Rotund.......hmmmmmm let's see...Yup you guessed it, this grape is fat and round.  Besides being a huge size as far as grapes go (like golf ball range), it is also a potential cure for obesity!  Yup, it is a healthy grape, especially if you get rid of its sugar (aka make it wine).  For those that know what this means (I don't) it is super high in anti-oxidants and ellagic acid.

Red Muscadine.  Notice the size and "atlas" shape.

Scuppernong.  A white varietal under the umbrella of Muscadine.

Too much info Austin...

Srrrrryyyy.  A little more and moving on.  I think Sweet Serenity is a white varietal cultivar of Muscadine called Scuppernong (see above photos).  I can't be sure but it is a popular cultivar in the coastal region so it makes sense.  Muscadines can be white or red and all should be served chilled.

Sanctuary Vineyards is in Jarvisburg, NC!  Why is this exciting?  Because there's always terrible traffic on the weekends that backs up the bridge into Outer Banks on the Ceratoke Highway...starting around Jarvisburg or so...Yes, you see where I am going with this.  If your next vacation to OBX starts with gridlock, consider pulling off in Jarvisburg and trying some native American wine while you wait out the traffic!  I haven't been there yet but it's my plan next time OBX is the destination.

NC wine map!  Currituck County is in the very top right.

Self explanatory.  Cred Google Maps.

Ok, now a bit on 7...

Yea, so um, 7 what?

Yupyup, it's named for the 7th chukker in a polo match.  A chukker is a period of play of which there can be between 4 to 8 depending on the league.  The polo played in Virginia must be 6 chukkers long because the nice lady at the winery explained the wine is named for the overtime period.  The grounds at King Family are awesome, and vast.  Not only are there tons of grape vines, but there are barn-style buildings for showroom shenanigans, and even (who would've guessed) a polo field.  They play polo there every Sunday in season starting at 1pm.  Free to the public and you can get there early to taste their wines pre-match (which are all amazing, but not free).

Polo at King Family's grounds.

The King family is originally from Texas, but moved to Crozet for whatever reason.  What seems to have originally started as a hobby on their homestead has become one of the best wineries in Virginia.  2000 was their first commercial vintage (I think) after they hired a winemaker born in the Rhone Valley (France) to head their growing endeavor.  Their grapes are pruned and otherwise cared for by hand, which makes it all the more baffling that their prices aren't exorbitant.  They tend to stay in the $30 range and their wines rival some $60 wines up here in NoVA.  I loved every single wine I tasted and they all had a spin on what I thought the varietal should taste like.

Overview of estate.

For that matter, another winery in the area called Veritas was equally impressive, and (glad to say) was entirely different from King Family.  Virginia is awesome!  I loved my trips to King Family and Veritas with my sister and the rest of our fam.  Wine in central Virginia is about to explode.  There are some amazing wines there.  More importantly, they are making great VIRGINIA wines...expressing the terroir and not getting caught up in making what people think they want (something I see a bit of closer to DC).  Central VA will be the Napa Valley of the east pretty soon.

VA wine map!  A little out of date but the best I could find.  They don't show the newest AVA of Middleburg up in NoVA.  We're now up to 7!  Woah, I wonder if there is a hidden meaning in the name of the wine I picked 😵.

........Ok tell me about 7.

Right, right.  Ignore the tears I am shedding for how awesome it is to live so close to Monticello AVA.  So, 7 is a fortified wine.  You may have heard of port or sherry; these are types of fortified wine from regions surrounding Porto, Portugal; and Jerez, Spain respectively.  The basic jist is grapes are fermented to the desired residual sugar level (pretty high usually) and then fermentation is stopped by adding brandy (spirit made from grapes) to kill the yeast.  After that they do some region specific processes and age it for a while.  The process allows them to be high in alcohol and sugar, which slots them somewhere between table wine and whiskey.  These wines are equally great for dessert pairings and alone after dinner by the fire.

Sometimes "dessert wine" is used to label a fortified wine.  I think this confuses the consumer because sometimes you can find semi-bubbly, super sweet, low alcohol, red wines under the same label.  The shape of the bottle can help you figure out what the wine is and when in doubt, just look at the alcohol percentage (18-22% is about the range for fortified).

7 is made with Petit Verdot (one of the 6 Bordeaux grapes), and with brandy that was distilled from King Family's own grape supply if memory serves.  The aging in Woodford Reserve barrels is a nice touch, and a trend I have seen in some American fortified wines.  It makes sense: might as well utilize the fantastic bourbon tradition so close by.

Petit Verdot.  Notice how petit the grapes are...yes that is why it's called that.

While I am also a fan of some Kentucky Straight Bourbon by a fireplace, there is something about a good fortified wine that gives me a lot more to think about.  I think it is my preferred contemplation drink (especially sherry).  Anyways, I've been talking too much...let's get to tasting!

Sweet Serenity

Initial Impressions: A sort of orange-gold color.  Certainly a bit weird if I didn't know what kind of grape it was.  Usually an orange color is associated with wild-grown white grapes.  Bottle screams beach vacation.

Smell:  Very, very strong aroma.  Such a strange smell for which I remember why I bought it (to explore further).  Side note: I got this bottle at a wine festival that I ran into last summer on vacay in Corolla.  Undeniable that there is citrus-tangerine and substantial alcoholic heat, but I can't get this out of my head: it smells like a soft pretzel with honey mustard dipping sauce.  It's so strange I know...if you won't take my word for it I Dare you to go drive down to OBX and prove me wrong (lol I am funny because OBX is Dare county).  It's that sort of toasty, salty, buttered bread smell at a concession stand, but more refined with a fancy sweet sauce.

Taste:  Very acidic but a weird acid that seems to amplify the sweetness (which seems pretty up-there).  Buttery.  Acid also amplifies the alcohol.  Medium bodied.  There is a summertime citrusy fruit that seems to be the forefront of the taste but I don't know what to call it.....an overripe tangerine with buttered salty nuts?  That saltiness stays afterwards in a way that some Spanish wines do with me (perhaps a similar sandy soil???).  Adding oxygen reveals the pretzel-breadiness.  Not a long finish but serves as a noticeable recap of all flavors at once.

Comments:  I tried to pair this with something.  I couldn't decide if it went or not.  It at least didn't subtract anything from a pork chop with maple-mustard sauce.  I may have been thinking about it all wrong though.  I think this wine is meant as a lunchtime wine and a porch sipping wine.  Something you can put in a cooler and drink while floating down a river in a tube or on the beach.  Pairings schmarings.  Interesting wine and worth the price of admission into the world of Muscadine. P.S. I feel like I am losing weight already 😛.

7.642537 / 10
$$ / 5

7

Initial Impressions:  The cork is squeaky haha.  And it smells like fresh cut lumber.  Seems like it shouldn't be that unusual but I just noticed the smell of wood in the cork rather than the wine for once.  Even in the bottle the wine smells scrumptious.  Like a creamy dessert.  Color is very dark red with a bit of a golden hue on the surface edges.

Smell:  Smells like a pickle hahahahahaha.  Literally no joke there is a dill-type smell that I don't remember from the tasting room.  I can sort of smell around that pickle and find a warm cream vanilla.  Vegetal and spice stuff is certainly front and center.  A bit of a campfire cocoa/smores vibe might be going on too.

Taste:  Whaaaaaaaaa.  That was so strange. *Takes another sip* Wut...So initially it is really spicy.  The dill is still there but it starts to soften up around 10 seconds of being in the mouth and becomes a lush bunch of ripe dark fruit.  Blackberries, black cherries, raisins.  Nutty.  Tobacco if you suck in oxygen, and slightly grassy.  After swallowing it changes profile to a more creamy caramel taste.  After a while there is a noticeable toasted coconut aftertaste.  Big tannins.  Sweet.  High alcohol.  But it is balanced.  If there is acid I don't notice it under the blanket of everything else.  Thick bodied but not until a few seconds of swishing around.  Remains for a long time on your tongue after swallowing.  After the main change from spice and fruit to caramel, it does't really differ.

Comments:  Another strange wine.  Petit Verdot seems a strange animal (in my limited exposure) because it has so much to say.  I see this wine in an easy chair next to a fireplace in wintertime.  I also see this wine at a poker table???  What am I trying to say....ummmm...This wine is daring and proper.  A mix of a couple personalities.  For the first time I wonder if I should have kept it bottled up for another year or two.  The reason for my suggestion is because of the long oaking process and the spice-forward nature...I think if given some more time to slumber it will be less attack-dog and more rounded.  It has a lot to say.  I can't suggest any obvious pairings except some select pungent cheeses or heavy desserts (just based on knowledge of fortified wines).  Nothing sticking out though.

9.0145756 / 10
$$$ / 5

What an interesting duo.  I must caution everyone that I love almost every wine I put in my mouth and that these wines are non-standard.  You may not like them (especially the Scuppernong) but if you want to explore the fringes then awesome 😃.

Please tell me which wine I should review next!  I'd much rather make this blog about my friends!  If no one has any suggestions though, my plan has been to sort of blanket the wine world by exploring different regions in almost every installment.

🍷🍷🍷🍷🍷🍷🍷

Cred:

http://sanctuaryvineyards.com/wines/
http://www.kingfamilyvineyards.com/
http://winefolly.com/review/native-wine-grapes-of-america/
http://winefolly.com/review/a-guide-to-muscadine-wine/
https://www.isons.com/wp-content/uploads/2016/10/summit.jpg
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WINE FEAST DAY - Kendall Jackson Vintner's Reserve Chardonnay 2016

YAY WINE.  As it is now Lent, I have decided to not push out my blog on #WineWednesday, but rather on a Solemnity during this penitential season.  We can all use a cut-back to remind us that things will not ultimately satisfy.

“Nooooooooooo Austin! I can’t live without your wine blog! Don’t abandon me for 6 weeks!”

Calm down, calm down, REMAIN CALM.  The good thing is we party in the Catholic Church all the time.  Every Sunday throughout the year is a Solemnity.  Additionally, in the US we have 5 or 6 (depending on what diocese you’re in) holy days of obligation not always on Sunday that are Solemnities.  Furthermore, we have 9 others or so for a total of…like 67 party days during the year!  (That’s not even including Feast days mind you but those don’t lift penitent days)  So, we at least have the Sundays during Lent to indulge in some wine/comforts and luckily, one of those other Solemnities is always in the season of Lent as far as I can remember: The Solemnity of St. Joseph on March 19 (on a Monday this year)!  I will probs have to write up something special for y’all for that but in the meantime, we are starting off strong with the Solemnity of the First Sunday of Lent.

As all Solemnities are the highest form of Feasts, I made a slight amendment to my segment title.  Happy #WineFeastDay!  This one comes courtesy of Alex (Ale-Ale-jandro).  He has gifted me a wine I have been meaning to try forever but never got around to it and one he absolutely loves (so go buy him a case!)…It’s Kendall-Jackson’s Vintner’s Reserve Chardonnay!

Winery:     Kendall-Jackson
Grapes:    100% Chardonnay
Region:    California (47% Monterey, 30% Santa Barbara, 22% Mendocino, 1% Sonoma)
Country:  USA
Vintage:    2016
Price:        $15 or so
Aging:        5 months in French and American oak (11% new); sur lie

BACKGROUND

Mmmmm Chardonnay…a refined choice for white wine and usually the only white that reds-only-winos will drink regularly.  Why? Well, because it can pretty much behave as red wine anyways if it’s from the right place (lololol cheaters).  Yes, Chardonnay can go with anything from salad to steak.

“Whawhawhaaaaaa??? I’m sorry…hehe…I thought you just said white wine can go with steak.  *aside* What an idiot.”

Y’all need to calm down and give it a try.  And by the way this is no secret.  Sauternes (a white Bordeaux mainly made with Semillon and Sauvignon Blanc) in various styles FROM THE SAME CHATEAU can go with any course of a meal, including gamey meat.  Hopefully Punxsutawney Phil was wrong and we can go grilling outside sometime soon to try this out.  Yupyup it all depends on terroir, oaking, and quality of fruit.  Chardonnay can be crisp, cool and zesty; bigger, buttery and oaked; or it can be Blanc de Blancs Champagne…it’s all the same grape.  My favorite rendition is more of a light-leaning-mix: a neutral oaked (or unoaked) Chardonnay which has gone through malolactic fermentation (buttery taste)...*currently salivating* it usually goes great with a lighter chicken dish especially if it has an herby tone.

Chardy-Char in the field.

“So how do I know if it’s a light, acidic Chardonnay, or a big oaked one?  You’re making me nervous that I screwed up my dinner party pairings last week…”

Ok, there are a ton of factors that go into this but at the root of it is this: You probs aren’t going to purchase a good one of these big-boy-pants Chardonnays for less than $15.  New oak costs a lot of money and is only used to enhance great fruit from good vintages.  That being said, there are other ways to skin a cat.  The wine doesn’t necessarily have to be an alcoholic bomb with heavy oak to sit next to a steak.  For instance, acidity or residual sugar can also play a (lesser) part in balancing a fatty meal (remember my Auslese Riesling that worked well with kielbasa at Christmas?).

“Ok, but what if I am going to spend more money?  Are all expensive Chardonnays big?”

Aber nein!  This now depends on what region the wine is expensive from.  Here is a basic run down of lighter style regions and heavier style regions.  Unfortunately, it is not super simple as Chardonnay is grown everywhere (one of the top 5 most planted grapes in the world).  The overall trend is: cooler climates make lighter Chardonnay, and relatively warmer ones make bigger.

LIGHT/CRISP, ACIDIC, CITRUSY, GREEN APPLE, MINERAL: Loire Valley and Chablis (France), Sonoma Coast* (Cali), Western Australia, Colchagua and Casablanca (Chile), Oregon
*Note that “Coast.”  NOT necessarily the entire county.

FULL, OAKED, BUTTERY, VANILLA, CREAMY, RIPE: Napa and Paso Robles and Lake County (Cali), Mendoza (Argentina), Southern and Eastern Australia, Puglia (Italy), the rest of Burgundy besides Chablis (France)

“So, why Kendall-Jackson?”

Honestly, why not?  Voted winery of the year and they are somehow able to crack the wine spectator top 100 wines every year while only staying around the $15-20 mark.  Their 2015 VR Chardonnay is #28 this year so credit Alex Gano for having a nose for great value.

It all started with Chardonnay there.  In 1983, Jess Jackson sold the first case of this very namesake Vintner’s Reserve Chardonnay at Grand Central Station in NYC.  The first grapes were grown in Lake County just north of Napa Valley.  Jess’ first batch won the first-ever Platinum Award for an American Chardonnay.  That basically tells you all you need to know.  They have been good from the start, and they’re affordable.

They get French oak barrels from their co-owned French cooperage.  They are continually pushing the boundaries on sustainability in their farming.  They teamed up with Tesla a few years back to modify their power grid to rely heavily on solar power.  They basically just get all the awards.  They now stretch all over California, but their main estate sits in Sonoma.

Cali wine regions.

You may be thinking, “Whelp, these are some great awards and all but I saw only 1% of the grapes are from Sonoma and NONE from Napa.  There’s no way this wine can be Wine Spectator Top 100 if it doesn’t have the prestige…”

Why is everyone raggin’ on Monterey?  It, Santa Barbara and Mendocino are all well-established places too.  Allow me to put you at ease:

“Only a bit in Sonoma.  Why?”  Cuz it’s relatively expensive property haha.  It seems they tend to reserve Sonoma land at K-J for bigger reds.  Sonoma Coast is a good cooler sub-region for Chardonnay etc, but perhaps the K-J vineyards here are more interior (more of a Napa climate).  I think they just threw a bit in for name recognition personally…

“Isn’t a Mendocino like a pepper or a cherry or something?  This place can’t possibly be good for winemaking.”  Au contraire…Anderson Valley Pinot Noir is top shelf stuff and K-J tends to stick to that theme of growing great Pinot here across Mendocino.  Where Pinot grows well, there also can be found Chardonnay.  No surprise K-J has set up shop for some of their Chardonnay and most of their Pinot production here.

North Coast focus.  Note locations relative to coast.

Mendocino!

Santa Barbara is where we start to see a lot of Chardonnay production.  “But why? It’s close to LA and southern California gets pretty sweltering Austin.  I thought you wanted a cooler climate.”  Ahhhh, you are correct (for once…jklol<3), BUT the most important fact here is that the valleys are aligned west to east (perpendicular to part of the coast, a geological oddity).  “So?” So, the cool ocean breezes sweep through the entire region and that is somehow amazing for unique Chardonnay (and also for a few rare cooler-climate plantings like Gamay and Gruner Vertliner).

Santa Barbara.  Note the mountain ridge lines.

Lastly, we have Monterey.  “Yes, one of those Jack cheeses.” You got it.  Franciscan friars started making wine here along with that cheese.  It is now one of the biggest producers by volume of wine in California.  This earns them a distinction for bulk wine production.  Like Santa Barbara, they also have a cool geological feature.  The “Blue Grand Canyon” lies just off-shore (a super deep oceanic-trench).  All that cold water really affects the climate.  Temperatures are all over the place, sometimes varying between 2 points in the region by 40 degrees any given day.  This gives an amazing variety of growing conditions for all different types of grapes to find a home.  There is a distinct home for A LOT of good Chardonnay.  Now, who really knows if K-J uses these vineyards for cheap bulk to keep the prices down or not, but I like to hope they give us some of that quality fruit.

Blue Grand Canyon influence on Monterey.

A K-J vineyard in Monterey.

“Alright, you said these places give a hint to the style of Chardonnay.  What’s the verdict?”

Whelp, now that I’m on the spot I don’t want to be wrong haha.  *aside* I could just taste it first and no one would ever know…BUT I WON’T!  This blog is as much about me learning as you learning.  Hmmmmmmmm…so this is what’s going on in my mind in no particular order: Santa Barbara is a wild card and I don’t have experience with it.  5 months and 11% new oak ain’t anything to write home about but certainly has an effect.  No malolactic fermentation.  Sur lie…ALRIGHT!  My amateur opinion is this:  I expect it to be a fruit forward wine…yellow and maybe tropical.  Good bit of alcohol.  Decently acidic but not sharp like a granny smith (expecting a bit of rounded creaminess from the oaking and sur lie).  Oaky undertones will be there but won’t be terribly spicy…more vanilla-y.  I have a strange feeling it will remind me of buttered banana bread haha (or maybs just hoping cuz that sounds delicious).  Overall a sort of medium-plus Chardonnay.  Let’s see how I fare...

REVIEW

Sniff:  … … … WHAT IS THAT SMELL I’M SMELLING?! This happens to all of us all the time and such is the case again here.  It is triggering some sort of smell memory in me but I don’t know what it is.  Um…it’s like a spicy pineapple?  Apricot? Grassy/herby.  Smells pretty crisp honestly.  Has a nice whiff of vanilla cream at the end that I didn’t notice until now.  Really really nice smelling wine.

Taste:  Hmmm.  It slithers right in with a honey-like feel BUT THEN ATTACKS with some alcohol and a strange sort of acid-spice on the back end.  Give it a little swish and some oxygen and fruit takes the melody with a lighter backdrop (the oaky baking spice seems to exit).  Body: thick-skinned for white.  Acid: not loud but there…balanced.  Residual Sugar: on the drier side of life.  There is some ever so slight tannin action.  If you really let it sit I think a sort of candied apple taste comes out.  It has a noticeable finish.  The fruit just sort of lingers…but it changes.  For the most part a golden apple taste is there BUT if you breathe with your mouth open for a bit I think it changes to a toasty coconut...call me crazy, it wouldn’t be the first time.

Overall a lovely, balanced wine.  The balance really gives it a ton of points in my book; everything but the spice was in harmony.  By itself it is certainly enjoyable but my opinion is this wine was made with food in mind because of the spice.  Hawaiian chicken or Pork with a fruity sauce may be a good area to explore.  I doubt it can take a steak but I unless we try we'll never know...  I would say my guess of the Chardonnay style was in the ballpark.  I think I overplayed the creamy vanilla as it was only there in the smell.  I underplayed the oaking.  It was a leading presence in the smell and taste.  Wait until spring cleaning to enjoy this bottle with a nice meal!

Rating: 8.7232156 / 10
Value: $$$ / 5, borderline $$$$ if it goes well with food

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cred

http://www.kj.com/
http://winefolly.com/review/chardonnay-wine-guide/
http://winefolly.com/review/an-intro-to-santa-barbara-wine-country/
http://www.latimes.com/brandpublishing/travelplus/monterey/la-ss-mcvb-move-over-napa-monterey-is-california-s-wine-hot-spot-20151005dto-story.html
https://montereywines.org/vineyards/blue-grand-canyon/

WINE WEDNESDAY - Natura Carménère 2015

Howdy.  I’m back at it again and FINALLY getting around to reviewing the Carménère that Peyton picked out at total wine.  Also, shout out to Sarah, Caroline, and Chris for sniffing/tasting this wine and other delicious wines with me during the infamous Caps + Wine night (#StreamStarWars).  Also shout out to Garrett for the amazing new wine glass (WITH A MAP OF BLACKSBURG ON IT)!

After attempting to find a Hungarian or eastern European wine that was not Tokaji (like $60 usually for a demi) or from Greece, Peyton suggested we find a Chilean wine and I knew exactly what varietal to go for: Introducing the Natura Carménère…

Winery:    Emiliana Organic Vineyards - Natura

Grapes:    Carménère (at least 85%, may contain some Syrah and Merlot)

Region:    (Valle de) Colchagua

Country:  Chile

Vintage:   2015

Price:       $9

Background

Ah Carménère…Once thought to be extinct, this lesser Bordeaux blending varietal survived by masquerading itself as another grape!  I suppose this validates the phrase “If you can’t beat ‘em, join ‘em.”  Yes, this grape was not a super important grape among the growers of Bordeaux…perhaps why it made it down to South America as a Spanish colonial planting in Chile.  Chileans started making good wine eventually, mistaking this grape for the fabulous Merlot (very close cousins with it and Cab Sauv).  They sold it off as such until they DNA tested the grapes/vines in the 90s to confirm the prodigal son had returned from near death.  When Phylloxera devastated Bordeaux (and basically everywhere else) in the late 1800s, growers opted to replant easier growing Cab Sauv and Merlot instead of Carménère.  SAD!  Therefore, Carménère is almost exclusively grown in Chile today, with a small number of plantings in China and Italy.

Carménère compared with...

...Merlot. Not much of a difference.

“So what’s the big deal?  This sounds like a huge B-side.  I’d rather buy trendy varietals like Cab Sauv and Merlot.”

Fools!  Don’t you see where I’m going?  This grape is basically Merlot, grown in a place where wine can be made cheaply, and is generally available at wine retailers in the USA.  It is the answer to the eternal question of bang for your buck.  All of Chile follows this rule for that matter.  There are amazing wines from Chile that rival most California sluggers, usually for half the price.  They make excellent value Cabernet Sauvignon also, which may be the better direct comparison.

However, this may not be the case forever.  Some big-name houses from the old world have staked a claim in Chile.  One I know of for sure is perhaps the most famous of them all: The Premier Grand Cru Château Lafite-Rothschild of Bordeaux itself.  Their Chilean winery is called Los Vascos (also in Colchagua), which produces A-MAZING wine for a (far) more reasonable price than their French château.  How do I know? Cuz I got a bottle for my graduation.  It was easily the best wine I have ever tasted (it had flavor profile changes for 2 minutes after swallowing, all while being super balanced). 

Bordeaux-ish style blend of Cab Sauv, Syrah, Carménère, and Malbec.

Now the geography: Colchagua (within the Rapel Valley) is a well-known valley in the central region of Chile.  Generally, all great Chilean wine comes from 3 regions in central Chile very close to the capital of Santiago: Colchagua/Rapel, Casablanca, and Maipo.  Colchagua makes the most Carménère and generally has a bigger expression of the grape than others, especially its delicate Maipo cousins.  In Chile, the Andes Mountains are so close to the coastline that each valley really has an amazing range of climates within themselves.  From coast to mountains the climate is cool, warmer, then either very cool or still warm.  As you can imagine, wines from the same valley (and only a car ride away) can be drastically different.  Similarly, wines from just across the mountains in Mendoza (a/the benchmark for Argentinian Malbec), have a completely different taste.

Note how close Mendoza is right across from Aconcagua.

Emiliana’s website is an interesting place.  Chickens and other fowl (teehee) creatures are running across your screen as you peruse the interactions.  They are a very large company growing exclusively in Chile that has a ton of organic practices in their winemaking.  They brag about having bugs, small critters, and even llamas running around in their vineyards.  Natura is one of their ventures located in (couldn’t find out for sure but guessing based on hints) a warmer Colchagua climate…most likely in the mid-valley equidistant from the sea and mountains.

Walk away with this: Chile has (some of) the best value wines in the world.  Go get one now but be prepared for an herbaceous overtone.

My Review

Color: Garnet.  In other words a sort of medium-dark red with no hints of a darker blue or purple.  Sparkly in the light.

The wine Feat. amazing glass from Garrett.

Smell: Woof. It tickles the nose as it says “¿Cómo estás?”  On the forefront is the unmistakable jalapeño/green peppercorn.  I also smell some more obscure berries and cherry.  A sort of medium red profile overall with some slight toasty oak spice too.

Taste: A lot easier going than you would think.  Sort of reminds me of Cabernet Franc’s ability to have super complex sniff and then just sit on your tongue.  In this case I might say it is a little too bland, but certainly a great sipper.  Perhaps it is because I was expecting spice from the smell that it feels bland.  Anyways…I actually notice acidity in this wine and a slight bit of sweetness on the tip of the tongue.  Good grainy tannins that add to the overall soft fruity flavor with mouth-feel.  Body is lighter than expected unless you swish around and agitate the tannins.  The fruit I sniffed is there but I can’t say it stands out.

After a bit: I have officially decided: that soft blandness is the same soft blandness that you feel when chocolate melts on your tongue.  The fruit is present in this also (think a fancy raspberry dark chocolate piece).

Yes that is a beer bottle next to it.  See the "side note" later on.

Overall, it’s damn good for $9.  Very similar to Cabernet Franc and certainly also Merlot.  I always say that Merlot goes equally well with steak and chocolate and I suspect a similar trend here. 

Overall: 8.123 / 10

Value: $$$$ / 5

A side note: I used the swing top beer bottle you see in the bottle pic to store the leftover from Caps + Wine night.  I filled it almost to the brim and stuck it in the fridge for 2 weeks.  After letting it warm up I can confirm there is little difference.  If I had just left it in the wine bottle and on the kitchen table, the wine would have a very bitter-acidic taste by this time. 

Make sure when storing wine to leave as little air as possible to interact with the wine in the vessel.  Air naturally contains the bacteria that converts alcohol to acetic acid (vinegar).  If there’s little air, there’s fewer bacteria; if it’s in the fridge, the cooler temperature slows down that small number of bacteria.  

There are also fancy devices that create vacuums or use non-reactive gases like Argon to take the place of air...I may have more on this at a later date.

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http://winefolly.com/review/carmenere-wine-guide/

http://winefolly.com/tutorial/10-cool-things-to-know-about-carmenere-wine/

http://winefolly.com/update/featured-red-wine-carmenere/

Zraly’s Windows on the World

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