Wine of the Week; 2012 Michel Gassier Cercius Blanc

Every Thursday I feature a wine I particularly enjoy, whether it’s something new and different, is a great value, or from a producer worth checking out.  For this week, my Wine Of The Week is the 2012 Michel Gassier Cercius Blanc.

The Winery

Michel Gassier is the fourth generation of his family to make wine.  He organically farms his 70-hectare vineyard, Château de Nage, located on the southern edge of the Rhone Valley in the Costieres de Nimes near the ancient city of Nimes.

We do not inherit the Earth from our ancestors; we borrow it from our children.

They are one of the leading estate in the region, and have been one of Wine Spectator’s Top 10 French Wineries for Value every year since 2007, and nominee for the 2014 European Winery of the Year Wine Enthusiast Star Award.

The Wine

I picked up this wine from K&L Wine Merchants a couple of weeks ago.  The wine is a project of partners Michel  Gassier, Philippe Cambie and importer Eric Solomon bottled under the name Michel Gassier.

The wine is named for the legendary mistral winds of Provence  that sweep over the vines and out to the Mediterranean Sea. The Latin name for these north-northwest winds is Cercius.

It’s a blend of 70% Grenache Blanc and 30% Sauvignon Blanc from vines with an average age of 25 years.  It was aged on lees in concrete to maintain freshness.

This is the fifth (see “Related Posts” below) such custom cuvee put together for Solomon that’s been a winner in my book.  I don’t think that’s a coincidence – Solomon has a knack for wonderful every day wines that dramatically over deliver for the price.

12.5% alcohol; Retail – $12.99

photo (53)

My tasting notes follow:

Straw yellow color with appealing white peach, lychee and citrus aromas. It’s between medium and full-bodied, fresh and focused with a lovely texture. It shows stone fruits, mandarin orange, lime and a bit of spice flavors underscored by an alluring minerality, and a clean lingering finish.

Rating: A-  A refreshing summer time porch pounder! It’s a stunning value at 12.99!  Will buy more! >>Find this wine<<

Pair with: Roasted paiche or monkfish, paprika grilled game hen, or goat cheeses.

Sample purchased for review

Related posts:

Ratings Key:

(A+) – 95-100/Extraordinary
(A) – 92-95/Outstanding
(A-) – 89-91/Very Good to Outstanding
(B+) – 86-88/Very good
(B) – 80-85/Good
(C) – 70-79/Bleh
(D) – 50-69/#Fail
__________________________________________________________________

Martin Redmond is a Financial Executive by day, and a certified wine geek with latent foodie tendencies the rest of the time. In addition to the wine lifestyle and food he enjoys family, fitness and traveling. He likes to get thoughts of wine off his mind by sharing experiences on his ENOFYLZ Wine blog, which features wine reviews, wine country travel, and wine and food pairings.

Follow me on Twitter @martindredmond for all things wine, and since I’m a wino, with latent foodie tendencies, you’ll also find food and wine pairings, and food related stuff! Become a fan and join ENOFYLZ Wine Blog on Facebook. Cheers!

This article is original to ENOFYLZ Wine Blog.com. Copyright 2014 ENOFYLZ Wine Blog. All rights reserved.

A Taste of Champagne Krug

Last week, I had the pleasure attending a special tasting of the House of Krug at K&L Wine Merchants. I was invited to the intimate tasting with about a dozen others by K&L’s Champagne buyer, Gary Westby.

It was definitely an exciting opportunity for me.  I’ve tasted more than my share of Champagne, and sparkling wines, but precious little “luxury” Champagne.

In fact, the only such Champagne I can recall tasting was Dom Perignon, and that was many moons ago, before I gained an appreciation for Champagne.  I didn’t care for it.  I remember almost feeling guilty because I thought  I should have enjoyed such an expensive bottle of wine.

Since then I’ve come to adore Champagne for the special beverage it is, but last week’s tasting was essentially my first taste of high-end Champagne.

The House of Krug

Krug was established in 1843 by Johann Joseph Krug, and silent partner Hippolyte de Vivès, a member of the family of the founder of Veuve Cliquot  They produced the first Krug et Cie blend in 1845.  After Joseph’s death in 1861, his son Paul was the first of five successive generations of Krugs in the business.

In 1999 Krug was acquired by the multinational luxury goods conglomerate LVMH Moët Hennessy • Louis Vuitton S.A. LVMH also owns grande marque Champagne houses Mercier, Moët & Chandon, Montaudon, Ruinart and Veuve Clicquot Ponsardin.

Despite LVMH’s majority ownership, the Krug family is still actively involved in all the key decisions of the house but does not manage the day-to-day operations.  Olivier Krug, who has  been in the business since 1989, became house director in 2009, the same year that LVMH named Margareth “Maggie” Henriquez President & CEO of Krug

Krug produces about 40,000 cases annually, and 80% of that production is the Krug Grand Cuvée.  In addition to the Grand Cuvée, Krug also produces a multi-vintage Rosé, Vintage Brut, a vintage single vineyard blanc de blanc known as Clos du Mesnil, and a vintage single vineyard blanc de noir known as Clos d’Ambonnay, and older vintages release as Krug Collection series.

For an excellent more detailed deep dive on Krug, check out Richard Jennings “House of Krug and the Quest for Perfection

The Tasting

The Krug US Brand Ambassador Garth Hodgdon presented four wines.  He is a very knowledgeable and affable fellow who did a fine job of skillfully answering the questions that came his way – frequently with a keen sense of humor, and  always in a thoughtful and focused manner.

While sharing  Krug story, Hodgdon mentioned a couple of things I found particularly interesting.

The first is that, is that as noted in the aforementioned piece by Richard Jennings…

…unlike other great Champagne producers, Krug makes only prestige cuvées. Instead of its multi-vintage Grande Cuvée being a secondary wine, created after the vintage wine is assembled, Krug has, from the beginning, turned the region’s usual practice on its head by devoting its attentions to the multi-vintage Cuvée first, as the house’s flagship. – Richard Jennings

Krug doesn’t make any secondary, or entry-level wines.  In fact, Hodgdon noted, all other Krug Champagne is measured against the Grand Cuvée. which is their least expensive wine.

The other thing Hodgdon shared with us was the Krug ID. Since September 2011, each bottle of Krug has a six digit number on the back label .  You can type this number into a box on Krug’s website to learn the makeup of that particular bottling, including the vintage(s) in the wine, the percentage of grape varieties used, and when the bottle was disgorged.  Hodgdon then whipped out his iPhone and demonstrated the very cool Krug app, which enables one to either type in or scan the code.

Most Champagne houses are very secretive about what goes into each bottle. Krug is leading the way among the great Champagne house in becoming more transparent.

As for the wines? Simple the best Champagne I’ve ever tasted!  But I would love to taste Krug back to back blind against other luxury Champagne such as Dom Perigon, Cristal, or Salon.

A Taste of Champagne Krug

Why yes…I will have another splash or three

My tasting notes follow:

  • N.V. Krug Champagne Brut Grande Cuvée - Light yellow color with an abundance of rapidly rising pin prick sized bubbles and an explosion of complex, hazelnut, yeast, orange zest, dried cherry, and subtle honey aromas. On the palate, it’s broad, and rich with a delicate mousse and lively acidity. It shows delicious pear, hazelnut, lemon, and subtle honey flavors. Long satisfying finish. ID = 213032 Disgorged Spring 2013. 44% Pinot Noir, 35% Chardonnay, and 21% Pinot Meunier. Blend of 142 wines from 11 different years. Oldest wine from 1990, youngest wine from 2006. (95 pts.); Retail – $150
  • 2003 Krug Champagne Vintage Brut - Golden yellow color with an abundance of rapidly rising pin prick sized bubbles, and rich hazelnut, brioche, citrus peel, and mineral aromas. On the palate, it’s complex, refined and well structured with a rich delicate mousse and ample apples, tart lemon, hazelnut, subtle spice and mineral flavors. Long finish. ID = 113015. Disgorged Winter 2012/13 Blend of 46% PN, 29% Chardonnay, and 25% Pinot Meunier.  Known as “Vivacious Radiance“ at Krug (93 pts.); Retail – $229
  • 2000 Krug Champagne Vintage Brut - Pale yellow color with an abundance of rapidly rising pin prick sized bubbles, and penetrating almond, date, yeast, apple, citrus, ginger, vanilla and subtle spice aromas. On the palate, it intense and refined with a delicate creamy mousse, and apple, pear, mineral, lemon/lime, and subtle spice flavors. Long finish. ID = 412048; Disgorged Autumn 2012. Blend of 42% Pinot Noir, 43% Chardonnay, and 15% Pinot Meunier. Known as “Stormy Indulgence” at Krug (94 pts.); Retail – $229
  • N.V. Krug Champagne Brut Rosé - Salmon color with an abundance of rapidly rising pin prick sized bubbles, and very appealing complex, sweet yeast raspberry,strawberry, citrus and subtle nutty aromas. On the palate it’s elegant and rich with a delicate, creamy mousse and ample red fruit flavors of raspberries, strawberry, and watermelon along with lemon/lime, mineral, hazelnut and a sublime savoriness. Long finish. A deathbed wine for me!  ID = 113016. Oldest wine – 2000, youngest wine – 2006. Blend of 59% Pinot Noir, 33% Chardonnay, and % Pinot Meunier. Disgorged Winter 2012/2013 (96 pts.); Retail – $279

After the tasting, we were invited to partake of the bevy of bottles of Krug Champagne beckoning us…

Why, Yes….I will have another splash or three…

Just to see how the wines were evolving in the glass?  Of course!

Just to fine tune my tasting notes? – Um sure…if you say so…

Just because it was a transcendent tasting, and who knows when I’ll be have the exquisite pleasure of passing through Krug-ville again?

Bingo!

Wine of the Week: 2012 Château Pesquié “Le Paradou” Grenache

Every Thursday I feature a wine I particularly enjoy, whether it’s something new and different, is a great value, or from a producer worth checking out.  For this week, my Wine of the Week is the 2012 Château Pesquié “Le Paradou” Grenache.

The Winery

The history of Château Pesquié is the story of three generations of a family passionate about the Ventoux region.

In the early 1970’s, Odette & René Bastide, bought Château Pesquié from an heir of the famous Provençal writer, Alphonse Daudet. They were wine pioneers, as the Appellation Côtes du Ventoux was not created until 1973. For the first twenty years of their ownership, the grapes grown on the estate were taken to two cooperative wineries.

In 1985, Paul and Edith Chaudiere, René & Odette’s daughter and son-in-law left their jobs in private industry (she was a voice therapist and he was a physical therapist) to study wine at one of France’s top wine universities at Suze la Rousse.

Château Pesquié founded in 1989 in Mormoiron, one of the tiny villages dotting the beautiful countryside under the Mont Ventoux.  The name “Pesquie” comes from old Provencal (which by the way is still spoken by a few people in the area) and means a “water basin” (the property is built on the site of an old pond.)

In 2003, Paul & Edith’s two sons, Alexandre & Frédéric, and their cousin Renaud, took over the Domaine.

Today, Château Pesquié is one of the leading estates in the up and coming Appellation of Côtes du Ventoux and the southern Rhone Valley.

The Wine

The 2012 Côtes du Ventoux Le Paradou is sourced from 75-year old vines.  After the grapes were crushed they were macerated 10-15 day, then aged 7 months in concrete tank.

100% Grenache | 13.5% alcohol | Retail – $10photo (41)

My tasting notes follow:

Dark red color with candied cherry, damp earth, pepper and a pencil lead aromas. On the palate, it’s between light and medium-bodied with a supple mouthfeel, a subtle complexity and bright black cherry, cola, and a bit of spice flavors underscored with an appealing minerality. Medium + finish. 

Rating: A-: Awesome value. Hard to believe this crowd-pleaser is a $10 bottle of wine. Super every day wine! >>Find this wine<<

Pair with: Serve with your favorite grilled meats (beef, chicken, sausages)!

Sample purchased for review

Ratings Key:
(A+) – 95-100/Extraordinary
(A) – 92-95/Outstanding
(A-) – 89-91/Very Good to Outstanding
(B+) – 86-88/Very good
(B) – 80-85/Good
(C) – 70-79/Bleh
(D) – 50-69/#Fail
 __________________________________________________________________

Martin Redmond is a Financial Executive by day, and a certified wine geek with latent foodie tendencies the rest of the time. In addition to the wine lifestyle and food he enjoys family, fitness and traveling. He likes to get thoughts of wine off his mind by sharing experiences on his ENOFYLZ Wine blog, which features wine reviews, wine country travel, and wine and food pairings.

Follow me on Twitter @martindredmond for all things wine, and since I’m a wino, with latent foodie tendencies, you’ll also find food and wine pairings, and food related stuff! Become a fan and join ENOFYLZ Wine Blog on Facebook. Cheers!

This article is original to ENOFYLZ Wine Blog.com. Copyright 2014 ENOFYLZ Wine Blog. All rights reserved.

International Chardonnay Smackdown!

The theme of the most recent Pacific Pointe Wine Tasting Club (“PPWTC”) was International Chardonnay.  Inspiration for this theme came from my recent tastings of the Chardonnay of Chablis and Burgundy.  I was virtually an ABC (“Anything But Chardonnay”) person before the tastings of French Chardonnay.  They are so different from most California Chardonnay I’ve had.  Those tastings renewed by interest in Chardonnay.  I thought it would be great to share a different side of Chardonnay with with members of the PPWTC.

The Chardonnay grape itself is very neutral, with many of the flavors commonly associated with the grape being derived from such influences as terroir and oak. It is vinified in many different styles, from the lean, crisply mineral wines of Chablis, France to New World wines with oak, and tropical fruit flavors.

That’s one of the things that make wine tasting clubs fun, and educational – trying wines one might not normally try, from places “new to you” places.

Here’s how our blind-tasting went down:

  • Chardonnay priced between $15-$25
  • Maximum of 8 bottles tasted
  • All wines are blind tasted
  • There were 14 tasters, with a diverse range of experience with wine
  • Tasters are required to score all wines
  • The wines are scored based on 4 criteria (aromabody, taste, and finish) - each on a scale of 1-5 (1-low; 5-high). Therefore minimum score = 4 point and maximum = 20 points
  • Both average and median scores are calculated.  The winner determined by highest median score.  Average score used as tie breaker.
photo (66)

The Contenders representing (L-R) Australia, Burgundy, Oregon, Chablis, South Africa, Italy, New Zealand, and California. This was also the tasting order

We had diverse selection of eight Chardonnay from around the world including:

The wines were tasted in the order of my tasting notes, which follow:

  • 2012 Oakridge Chardonnay Local Vineyard Series Guerin Vineyard - Australia, Victoria, Port Phillip, Yarra Valley - Pale gold color with honeysuckle, peach, citrus, spice and wet stone aromas. On the palate, it’s medium-bodied with peach, green apple, , citrus flavors underscored by lively acidity and minerality. Nicely structured. Medium finish. Screwcap closure. Retail – $25
  • 2011 Domaine Matrot Chardonnay Bourgogne Blanc - France, Burgundy, Bourgogne Blanc - Pale lemon yellow color with pear, citrus and a hint of white flower aromas. On the palate, it’s medium-bodied, and fresh with a wonderful mouth feel and apple, pear and citrus flavors. Medium+ finish. 100% Chardonnay. From vineyards averaging 30 years of age located next to the vaunted Mersault. Retail – $18
  • 2011 Eyrie Vineyards Chardonnay - USA, Oregon, Willamette Valley, Dundee Hills - Pale gold color with stone fruit, apple, and buttered toast aromas. On the palate, it’s medium-bodied with peach, green apple, and citrus flavors lifted by lively acidity. Medium finish. 11.7% alcohol Retail – $24
  • 2011 Gérard Tremblay Chablis Vieilles Vignes - France, Burgundy, Chablis
    Pale yellow color with apple, wet stone, lemon peel aromas. On the palate, it’s between light and medium-bodied, with lively acidity, and concentrated apple, lemon, and mineral flavors. Medium long finish. Sourced from vines of over 40 years of age, most planted in 1957. Retail – $20
  • 2012 Glenelly Estate Chardonnay Grand Vin - South Africa, Coastal Region, Stellenbosch - Pale golden color with stonefruit, citrus, butterscotch, and vanilla aromas. On the palate, it’s medium-bodied, supple and layered with lively acidity and apple, citrus, vanilla, and mineral notes. Long finish. 13% alcohol. The grapes were whole cluster pressed. The juice was transferred to new and second fill 500L barrels after a brief settling. It was naturally fermented and then left for 9 months on its lees. Total time in barrel was 10 months.  Retail – $20
  • 2011 Cabreo Chardonnay La Pietra Toscana IGT - Italy, Tuscany, Toscana IGT - Pale gold color with appealing peach, pear, apple butter and vanilla aromas. On the palate, it’s medium-bodied and persistent with lively acidity and apricot, pear, spiced baked apple and vanilla flavors. Medium-long finish. Retail – $20
  • 2007 Kumeu River Chardonnay Estate - New Zealand, North Island, Auckland, Kumeu - Pale gold color with buttered toast, honeysuckle, pear, tropical and citrus aromas. On the palate, it’s between light and medium-bodied with vibrant acidity and green apple, pineapple, peach, citrus and vanilla flavors. Medium+ finish. Native yeast is used for the wine and is 100% barrel fermented and goes through 100% malolactic fermentation. Retail – $20
  • 2012 Charles Krug Winery (Peter Mondavi Family) Chardonnay - USA, California, Napa / Sonoma, Carneros - Pale yellow gold color with lifted, appealing pear, lemon and white flower aromas. On the palate, it’s medium-bodied with focused apple, citrus flavors with a hint of minerality and a lingering satisfying finish. 50% barrel fermented; aged sur lie five months in French oak Retail – $21

The winner with a median score of 15 points was *drum roll please*…

International Chardonnay Smackdown

2012 Glenelly Estate Chardonnay Grand Vin – South Africa, Coastal Region, Stellenbosch

The runners-up (in descending order) were:

  • 2011 Cabreo Chardonnay La Pietra Toscana IGT (13.5 pts)
  • 2012 Charles Krug Winery (Peter Mondavi Family) Chardonnay (13.5 pts)
  • 2011 Gérard Tremblay Chablis Vieilles Vignes (13 pts)
  • 2011 Domaine Matrot Chardonnay Bourgogne Blanc (11.5 pts)
  • 2011 Eyrie Vineyards Chardonnay (10.5 pts)
  • 2012 Oakridge Chardonnay Local Vineyard Series Guerin Vineyard (10 pts)
  • 2007 Kumeu River Chardonnay Estate (8.8 pts)

Blind tastings are always fun, and there’s almost always a surprise of some sort.  I was surprised the winning wine was from South Africa.  South Africa is a country more renown for Pinotage, and Chenin Blanc, than Chardonnay.  It was a decisive victory at that.

On the other hand, the scores for the 2nd, 3rd, and 4th place wines were tightly clustered. The Cabreo from Italy edged out the Charles Krug from California, based on the average score tiebreaker (13.82 v 13.64).

So often in blind tasting, it’s the wine that “speaks” the loudest that wins.  That certainly was not the case here.  The winner displayed a judicious use of oak, as did the wines in the next four places.

That’s what I love about wine tasting clubs, it gives one a chance to discover what they prefer by tasting wines back to back, so that one can discern the differences immediately, and  draw conclusions about their preferences.  And that’s what each our wine journeys should be discovering what pleases our palate!

Disclosure: All wines were purchased from K&L Wine Merchants, except the Charles Krug (Peter Mondavi) Chardonnay.  It was a sample provided by Charles Communications Associates, LLC.

__________________________________________________________________

Martin Redmond is a Financial Executive by day, and a certified wine geek with latent foodie tendencies the rest of the time. In addition to the wine lifestyle and food he enjoys family, fitness and traveling. He likes to get thoughts of wine off his mind by sharing experiences on his ENOFYLZ Wine blog, which features wine reviews, wine country travel, and wine and food pairings.

Follow me on Twitter @martindredmond for all things wine, and since I’m a wino, with latent foodie tendencies, you’ll also find food and wine pairings, and food related stuff! Become a fan and join ENOFYLZ Wine Blog on Facebook. Cheers!

This article is original to ENOFYLZ Wine Blog.com. Copyright 2014 ENOFYLZ Wine Blog. All rights reserved.

Wine of the Week: 2011 Thierry & Pascale Matrot Bourgogne Blanc

Every Thursday I feature a wine I particularly enjoy, whether it’s something new and different, is a great value, or from a producer worth checking out.  For this week, my Wine of the Week is the 2011 Thierry & Pascale Matrot Bourgogne Blanc.

The Winery

Domaine Matrot is one of the oldest estate-bottlers in Burgundy. It has been distributed in the U.S. for more than 30 years.  The Domaine is owned by Thierry Matrot and his wife, Pascale.  Thierry and Pascale’s daughters represent the sixth generation of this wine-growing family.

They farm about 75% of its 45 acres in some of the best vineyard sites in the heart of Burgundy, in the Cote d’Or, just outside of  Meursault, a large village in the Cote de Beaune.  The average age of the vines farmed is about 30 years.

They produce a wide range of other Chardonnay including many premier cru bottlings, along with Aligote and a hand-full of Pinot Noir.

The Wine

I was introduced to this wine at a  La Paulée tasting at my favorite wine store, K&L Wine Merchants, last month (For more on that tasting click here).  Up to that point, my experience with Burgundy was fairly limited.  I felt as if something was missing from my oenophile resume.  After all, Burgundy is one of the most historic and respected  wine regions in the world!  And let’s not forget, it can be crazy expense (which why my experience was limited).  However, more reasonably priced gems may be found in Burgundy.  It just takes a bit of effort, and you’ll be rewarded handsomely.

This fabulous buy is a rare find from the super-premium world of Burgundy

This wine is 100% Chardonnay,  sourced from vineyards averaging 30 years of age.  It was fermented on native yeast for 8 to 10 weeks in oak barrels, 15 to 20 % of which are new. It was aged for 11 months and undergoes complete malolactic fermentation.

Interestingly, Matrot uses this wine to break in new oak casks for his more expensive and prestigious Meursault.

Retail – $18; Alcohol – 12.5; Drink now to 2016.

photo (31)

My tasting notes follow:

Pale lemon yellow color with pear, citrus and a hint of white flower aromas. On the palate, it’s medium-bodied, focused, and fresh with a rich, wonderful mouth feel and apple, pear and citrus flavors and an appealing minerality. Medium+ finish. >>Find this wine<<

Rating: B+: On the verge of Excellent, this wine offered the best value in the tasting, especially considering the bottles I enjoyed marginally more were $65-$70!.  I just had to pick up some more!

Pair with:  Enjoy as an aperitif or as an accompaniment to charcuterie, chicken and grilled fish.

Sample purchased for review

Ratings Key:
(A+) – 98-100/Extraordinary
(A) – 94-97/Outstanding
(A-) – 90-93/Excellent
(B+) – 86-89/Very good
(B) – 80-85/Good
(C) – 70-79/Bleh
(D) – 50-69/#Fail
__________________________________________________________________

Martin Redmond is a Financial Executive by day, and a certified wine geek with latent foodie tendencies the rest of the time. In addition to the wine lifestyle and food he enjoys family, fitness and traveling. He likes to get thoughts of wine off his mind by sharing experiences on his ENOFYLZ Wine blog, which features wine reviews, wine country travel, and wine and food pairings.

Follow me on Twitter @martindredmond for all things wine, and since I’m a wino, with latent foodie tendencies, you’ll also find food and wine pairings, and food related stuff! Become a fan and join ENOFYLZ Wine Blog on Facebook. Cheers!

This article is original to ENOFYLZ Wine Blog.com. Copyright 2014 ENOFYLZ Wine Blog. All rights reserved.

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#DrinkPink Rosé of the Week: 2012 Domaine de la Mordorée Rosé La Dame Rousse

Yes, it’s still that time of year… Yes, it’s Rosé season (which is year-round in my book; granted most folks don’t see it that way)!. With that in mind, I’ve embarked upon a series of weekly “Drink Pink!“ Rosé tastings.  This week’s Rosé is the 2012 Domaine de la Modorée La Dame Rousse Tavel Rosé.

The Winery

Domaine de la Mordorée is a relatively new winery in Chateauneuf-de-Pape.  It was founded in 1986 by brothers Fabrice and Christophe Delorme with a total of 5 hectares of vines.  By 1989, the industrious brothers had expanded the holdings of Domaine de la Mordoree to 60 hectares located in 8 different regions in the Southern Rhone valley.  The Domaine is ideally located at the crossroads of Provence and Languedoc. And they have a reputation for producing some great wine from their vineyard across the Rhone Valley including Châteauneuf du Pape, Lirac, andTavel.  The winery takes its name from a wild game bird, known as a woodcock, hence the logo on the wine bottle’s label.

Christophe Delorme’s objective as a winemaker is to be unintrusive and maintain total respect for his terroir and the fruit it produces. His dream is to achieve a perfect balance between concentration, terroir and flavors. Delorme seems to be moving in the direction of biodynamic farming. He represents the best of an enlightened approach to winemaking that has one foot in the traditions of the past and one in the future.
- Robert Parker, The World’s Greatest Wine Estates

Domaine de la Mordoree practices sustainable, organic farming of their vineyards in all their locations including Chateauneuf du Pape, Lirac, Tavel and Cotes du Rhone. They are working on earning the rights to be certified agriculture biologique. They have old vines. On their property in the rocky terroir of La Crau, their plantings are over 100 years of age.  The wines are aged in a combination of enamel coated, temperature, stainless steel tanks and small oak barrels.

 The Wine

Sad, but true, this was only my second rosé from France this summer (the other was from Provence)!  Candidly, with the popularity of dry rosé on the rise, I’m finding Cali producers have upped their game.  On top of that,  2012 was a great vintage, and I think that’s manifest in the across the board quality of California rosés  I’ve enjoyed this Summer!

Having said that, one the whole, no one does rosé better than the French.  The two most renowned areas for rosé production in France are Provence and Tavel.

This wine is from Tavel, an appellation in the southern Rhone Valley that specializes in dry rosé wines.  Tavel is a little pocket in the Côtes du Rhône about 20 minutes northeast of the city of Avignon.  Tavel has a reputation for producing rosé that is fruity and fun, As opposed to Provence (in particular Bandol) which has a reputation for producing more serious rosé.

The vineyards that produced this wine average 40 years in age.  The grapes are hand-harvested.  It is a blend of 60% Grenache, 10% Syrah, 10% Cinsault, 10% Mourvèdre, 5% Bourboulenc, 5% Clairette. 14.5% abv.  SRP is $25

2012 Domaine de la Mordorée Rosé La Dame Rousse

2012 Domaine de la Mordorée Rosé La Dame Rousse

My tasting note follows:

Strawberry red color with a wonderful orange hue with fresh wild strawberry, cherry citrus, and a hint of fresh herbs aromas. On the palate, it medium-full bodied and sophisticated with a creamy mouth feel, lively acidity, and intense strawberry, cherry spice and blood orange flavors. Long spicy finish. 

Rating:  A-This wine manages to walk the line between serious and “fun” just fine!

Pair with: This is an ideal picnic wine.  It’s a great partner for food, and has the body to go with a variety of foods.  Pair with grilled meat, deli sandwiches, light pasta dishes, pizza.  For a real treat pair with Consommé of mussels and prawns in Tavel Sauce.

>>Find this wine<<

Sample purchased for review 

Ratings Key:

(A+) – 98-100/Extraordinary
(A) – 94-97/Outstanding
(A-) – 90-93/Excellent
(B+) – 86-89/Very good
(B) – 80-85/Good
(C) – 70-79/Bleh
(D) – 50-69/#Fail

Follow me on Twitter @martindredmond for all things wine, and since I’m a wino, with latent foodie tendencies, you’ll also find food and wine pairings, and food related stuff!

Become a fan and join ENOFYLZ Wine Blog on Facebook. Cheers! This article is original to ENOFYLZ Wine Blog.com. Copyright 2013 ENOFYLZ Wine Blog. All right

TGIF Bubbly – Bouvet Signature Brut

My wife and I make it a point to drink sparkling wine on a weekly basis.  It’s typically Friday night…thus “T.G.I.F. Bubbly”  It’s a celebration of sort, to the end of the workweek.  She get’s to drink, and enjoy the bubbly, while I get to drink, enjoy and blog about it!  This week’s sparkling wine is the NV Bouvet Signature Brut

The Winery

Bouvet-Ladubay history dates back to 1851, when it was founded by Etienne Bouvet.  It is the second oldest sparkling wine–producing house in Saumur.  By 1890, it had become France’s largest producer of méthode traditionnelle wines. It remains one of France’s greatest producers of méthode traditionnelle sparkling wine using the Loire Valley’s indigenous Chenin Blanc blended with small amounts of Chardonnay.

For Bouvet-Ladubay, wine is a living art that must be practiced with wisdom, uniting tradition, experience and the most finely tuned technology in the creation of refined, handcrafted wines of impeccable quality and consistency.

After the untimely deaths of three of the Bouvet heirs in the early 1900s left Bouvet-Ladubay without a guiding hand, the increasingly troubled firm was purchased by Justin Monmousseau and merged with his own still wine–producing firm in 1933. It is currently run by the fourth generation of the Monmousseau family.  In July 2006, Bouvet was acquired by Dr. Vijay Mallya of the world’s largest group of alcoholic beverages, the UB Group, based in India.

The Wine

Bouvet-Ladubay sources its fruit from more than 100 plots in the Loire Valley.  It has  long-standing relationships with many winegrowers. The limestone subsoil of the Loire Valley is ideal for the cultivation of Chenin Blanc.  The mild climate coupled with excellent drainage of the clay creates the natural acidity needed to produce a balanced sparkling white wine. The grapes are pressed in the vineyards and the juice is delivered directly to their cellars. Fermentation takes place in stainless steel, then the finest wines from each lot are blended and the cuvée is bottled for the second fermentation.  The wine is aged for two years.  It is imported by Kobrand Wine & Spirits.

Bouvet Sparkling wine

My tasting notes follow:

Pale golden-yellow color with big bubbles and low-key yeast and green apple aromas. On the palate, it’s light-bodied, and straight forward with moderately creamy mousse and melon, green apple mineral flavors. Short finish – 85pts

Rating: B -  This is a good bottle of bubble, and a nice alternative to Champagne.  This bottle was gift.  It retails for $16 ($12 ClubBev) at BevMo. But I can think of a few bottles of bubbly I enjoy more for less…

Pair with: This one is an excellent aperitif.  Pair with fried snacks like seasoned popcorn, potato chips, or french fries. Also pair with golden king crab, shrimp and lobster dipped in drawn butter!

The Wine Geek Stuff:

  • Alcohol: 12.5% alcohol.
  • Closure: Cork
  • Where it’s from: > FranceLoire Valley
  • Grape varieties: 80% Chenin Blanc, 20% Chardonnay
  • Production method: Traditional Method
  • Dosage: Brut
  • Retail: $12
  • Cases produced: Unknown
  • Drink: Now – 2014
  • >>Find this wine<<

Follow me on Twitter @martindredmond for all things wine, and since I’m a wino, with latent foodie tendencies, you’ll also find food and wine pairings, and food related stuff!  Become a fan and join ENOFYLZ Wine Blog on Facebook. Cheers! This article is original to ENOFYLZ Wine Blog.com. Copyright 2013 ENOFYLZ Wine Blog. All rights reserved.

 

Top 20 Sparkling Wines Under $20!

Over the past couple of years I’ve made it a point to blog about sparkling wines. For a time I blogged about a different sparkling wine on a weekly basis (At one point I tried 30 different sparkling wines over a 30 week period!).  Though I’ve gotten away from it in recent months, it’s not because I stopped drinking sparkling wines (I still drink bubbly pretty much on a weekly basis; I don’t wait for a special occasion and neither should you!), rather it’s because after a year and a half of trying more than my fair share of sparkling wines from around the world, I’ve found many I enjoy that have become repeat purchases.

While I love Champagne, it’s more expensive (entry-level examples start at around $30) than its sparkling wine brethren (I did find one for under $19.99, but didn’t care for it enough to purchase it again).  There are just too many other sparkling wines i enjoy more (especially since I’m footing the bill;-)…

Please allow me a moment on the Sparkling Wine soapbox..

  • Champagne is sparkling wine, but not all sparkling wine is Champagne, the real stuff only comes from the Champagne region of France
  • Sparking wines are great wines – drink as you would other wines (i.e. don’t limit your consumption to special occasions), including trying different styles (White, Rosé, Red, Blanc-de-blancs, Blanc-de-noirs, Brut, Extra-Dry, etc.)
  • Sparkling wines are under-appreciated food friendly wines – If I’m not sure about a food a wine pairing, you can bet I’ll reach for a bottle of bubbly!  Besides being the only wine that’s socially acceptable to have with any meal, sparkling wine is one of the few wines that can take you from appetizers to dessert!

Ok…now that that’s off my chest…

Champagne Glasses

Image couresy of Grape Sense – Glass Half Full

Your best bets for finding quality for the price sparkling wines under $20 are to:

  • Here in the U.S. – look for sales on most major California labels, Chandon, Gloria Ferrer, Mumm, and Roederer are in wide distribution and frequently significantly discounted. At least one of those brands is on sale at my local grocery store every week for less than $20 ( and often less than $15…)
  • If you prefer sparkling wine with as Champagne-like character, look for Cava from Spain, or  Crémant from France (Crémant de Bourgogne, Limoux, Alsace, and Loire). They’re produced using the same method as Champagne, so you’ll get a more yeasty character,and save some coin.
  • If you prefer sparkling wine with fruitier aromas and flavors, and you’re not hung up on the method of production, look for Prosecco from Italy.
  • Sparkling wine is made the world over, so you can find good value in sparkling wines from South Africa, Australia and even South America.

Here are my Top 20 sparkling wines under $20 (click on the bold italicized links for my more detailed blog posts from my T.G.I.F. series of weekly sparkling wine tastings) It’s a diverse list geographically, and stylistically. There is with bubbly from Argentina, Australia, California, Spain, Italy, and South Africa. And there is Brut, Rose, Blanc de Noir, and even a dessert sparkling wine. Many can be found at grocery stores, or large beverage retailers like BevMo, and Costco. Others may be more challenging to find, but are definitely worth seeking out.

  1. Taltarni Brut Tache - (Australia)  Lovely pale salmon color with floral, stone fruit (peaches/apricots), and fresh-baked scone aromas. On the palate, approaching medium-bodied, with a creamy mousse with watermelon, red berry, and a bit of hazelnut flavors. Dry with a light fruitiness, good acidity, and a clean medium long finish. >>Find this wine<<
  2. Schramsberg Mirabelle North Coast Brut Rosé - (California) Delicate pink color with strawberry and bread dough aromas.  On the palate, moderately creamy mousse, good acidity, focused, fruity, yet dry, and lively, with strawberries, raspberries and a touch of citrus, and spice flavors. Medium finish. >>Find this wine<<
  3. 2011 Raventos i Blanc L’Heure Blanc Brut Reserva - (Spain)  Very light straw yellow color with plenty of tiny bubbles, white flower, yeast, apple aromas. On the palate, a wonderful creamy mousse uncommon at this price point, dry, and approaching medium-bodied with apple, and a hint on citrus flavors. Medium finish >>Find this wine<<
  4. Törley Doux Tokaji (Hungary) The only dessert bubbly in the bunch – Pale straw yellow color with lots of pin prick sized bubbles and brioche, apricot, mineral and vanilla aromas. On the palate, it shows a creamy mousse, and is sweet but nicely balanced very good acidity with apricot, peach, and vanilla flavors. Made from Furmint grapes. 11% alcohol >>Find this wine<<
  5. Roederer Estate Brut Anderson Valley - (California) - Light golden straw color with plentiful, persistent stream of tiny bubbles, and sweet yeast, fresh-cut green apples aromas. On the palate, medium-bodied with soft texture, zippy acidity, between dry and off-dry with sweet green apples, a bit of pear, hazelnut and vanilla flavors.
  6. El Xamfra Cava Mercat Brut Nature - (Spain)Pale straw yellow color with lot of bubbles, and floral, stone fruit, citrus and slight sweet yeast aromas. On the palate, it has a surprisingly explosive mousse, and approached medium-bodied with stone fruit, citrus, and toasted nut flavors. Medium finish. 11.5% alcohol. Zero dosage. A great value! >>Find this wine<<
  7. Mumm Napa Brut Prestige - (California) - Light golden tinged straw color with biscuit, sweet citrus, red fruit and subtle floral aromas. In the glass it displays lots of tiny bubbles. On the palate it is medium-bodied with fairly creamy mousse and cherry, vanilla, and citrus flavors. >>Find this wine<<
  8. Vinos de Terrunos German Gilabert Penedès Brut Nature Rosat - (Spain) Cherry red color with a frothy mousse showing tiny dispersed bubbles with yeast and red fruit aromas. On the palate, it’s dry owing to zero dosage (no added sugar) with fresh cherry, raspberry, and a hint of mineral flavors. This Rosé is a blend of Trepat and Garnacha. >>Find this wine<<
  9. 2010 Antech “Cuvée Eugénie” Crémant de Limoux - (France) Light straw color with brioche, Fuji apple, and floral aromas.  On the palate, crisp with zippy acidity, a moderately creamy mousse, and sweet green apple, pear, and a bit of citrus flavors.  Medium finish. >>Find this wine<<
  10. François Chidaine Montlouis-sur-Loire Brut (France) Light straw yellow color with lots of tiny bubbles, and brioche, and apple aromas. On the palate, it has a delicate mousse, is off-dry with apple and mineral flavors. 100% Chenin Blanc >>Find this wine<<
  11. Graham Beck Brut Rosé - (South Africa) Watermelon pink color with a hint of silver with aromas of yeast, and raspberries.  On the palate, a creamy mousse, fruity, yet dry, with crisp acidity and raspberries, cherries flavors, with a slight mineral overtone, and a hint of citrus on the back palate.  Short-medium finish. Great QPR! >>Find this wine<<
  12. La Marca Prosecco - (Italy) Very pale straw yellow color with white flowers, stone fruit, and a whiff of tangerine aromas. It shows an active stream of tiny bubbles. On the palate, it’s light-bodied, and fresh with a creamy mousse and peach, and tangerine flavors. Medium finish. >>Find this wine<<
  13. Deligeroy Crémant de Loire Brut - (France) Pale yellow color with a bit of bronze tinge and brioche pear, raspberry, and mineral aromas. On the palate it was light-bodied,and between dry, and off-dry with good acidity, and a prickly mousse with pear, raspberry, and mineral flavors. A Blend of Chenin Blanc, Chardonnay, and Cabernet Franc. >>Find this wine<<
  14. Scharffenberger Brut Excellence - (California) Pale yellow-bold color with tiny bead of bubbles that dissipated somewhat quickly, and bread dough, faint apple aromas. On the palate it’s light-medium bodied, with a moderately creamy mousse, and sweet fruity sweet apple, and lemon-lime flavors. >>Find this wine<<
  15. Gruet Blanc de Noirs - (New Mexico)  Salmon color with an abundance of dispersed tiny bubbles with brioche and apple aromas. On the palate approaching medium bodied with a moderately aggressive mousse, balanced with pear, sweet baking spice, vanilla, and nuanced citrus flavors. >>Find this wine<<
  16. Gloria Ferrer Sonoma Brut(California) – Very light straw color with persistent bead of smallish bubbles, and fresh bread, apple, citrus,and a bit of ginger aromas.  On the palate, it shows a moderately creamy mousse, with apple, pear, and citrus flavors. >>Find this wine<<
  17. Reginato “Celestina” Rosé of Malbec - (Argentina) - Intense strawberry red color with intermittent stream of tiny bubbles with baked bread and ripe cherry aromas. On the palate, fruity, yet pleasingly more dry, than off-dry with an explosive, creamy mousse, and with delicate almost imperceptible tannins, with flavors of cherries, raspberries, and a hint of spice. >>Find this wine<<
  18. Segura Viudas Brut Reserva - (Spain) Light straw color with fine bead of bubbles with bread dough and lemon-lime citrus aromas.  On the palate, light bodied, with moderately creamy mousse with green apple, and tart citrus flavors. Short finish. This one is “everyday” sparkler for me.  It’s a great value at $9/bottle! >>Find this wine<<
  19.  Blason de Bourgogne Crémant de Bourgogne Cuvée Brut(France) Very pale straw yellow color with toasty pear, citrus and hint of spice aromas and tiny bubbles. On the palate it’s fresh and fruity with pear, fuji apple, a vanilla, and sweet baking spice flavors.  Wonderful QPR @$10! Available at Trader Joe’s
  20. Korbel Natural - (California) Pale golden-yellow color with yeast ,red fruit, and apple aromas.  On the palate light bodied, crisp, between dry and off-dry.  Straight-forward with cherry, apple, minerals, and a touch of honey flavors.  Short-medium finish. >>Find this wine<< 

What are your favorite sparkling wines under $20? I’d love to give them a try!

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Seafood Gumbo and Wine Pairings for Soul Warming #SundaySupper

This week’s #SundaySupper theme is all about soul warming foods.  You know, those soups, chili, stews, and other soul warming treat we seek when the weather turns cold.

When I first saw the theme, my first thought was of “Soul Food”. I’d  bet that “Soul food” is one of those phrases that if you ask 10 people what it means, you’d get 10 different answers!  Soul Warming foods and Soul food are one in the same to me, and when I think of Soul food, the first dish that comes to mind is Gumbo!  We have a tradition in our family of making Gumbo each New Year’s day, but it’s  a soul-satisfying meal whenever there’s a chill in the air.

Since I’m a Wino with latent foodie tendencies, I decided let my foodie nature rise up, and do a dish, and wine pairings this week!

Here’s my Seafood Gumbo (we …OK make that “I”, call it “Yumbo” – lame right?..but I like it!)

Seafood Gumbo

Seafood Gumbo

For me, there are two things you’ve got to get right to make a gumbo – the “roux” (I prefer mine to be dark brownish), and you must have stock that is chock full of flavors.  Sure you could take a short-cut, and go with store-bought (I’ve done that for a  ” quick and dirty” version of this dish, but the flavors are not as complex and intense for me. If you get those couple of things “right”, it’s clear sailing thereafter!

Seafood Gumbo and Wine Pairings for Soul Warming #SundaySupper
Author: 
Recipe type: Stew
Cuisine: Cajun
Serves: 10-12
 
Adapted from Emeril's Classic Seafood Gumbo recipe
Ingredients
  • ¾ cup vegetable oil
  • 1 cup all-purpose flour
  • 1½ cups finely chopped onions
  • ¾ cup finely chopped green bell peppers
  • ¾ cup finely chopped celery
  • 2 tablespoons minced garlic
  • One 12-ounce bottle amber beer
  • 6 cups Shrimp and Crab Stock
  • ¼ teaspoon dried thyme
  • 2 bay leaves
  • 2 small Dungeness crabs
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon salt
  • ½ teaspoon cayenne pepper
  • 2 pounds medium shrimp, peeled and deveined
  • 1 tablespoon Emeril's Original Essence
  • 2 cups shucked oysters with their liquor
  • ¼ cup chopped fresh parsley
  • ½ cup chopped tender green onion tops
Instructions
  1. Follow directions for cleaning and prepping crab to be cooked (click here, except remove crab legs and claws. Follow directions for Shrimp and Crab stock, except add crab shell and crab butter (roe) along with shrimp.
  2. Place an 8-quart stockpot over medium heat, and add the oil. Allow the oil to heat for about 5 minutes, then add the flour to the pot. Stir the oil and flour together with a wooden spoon to form a roux. Continue to stir the roux for 20 to 25 minutes, or until the color of milk chocolate. Add the onions, bell peppers, and celery to the roux and stir to blend. Stir the vegetables for 5 minutes, then add the garlic. Cook the garlic for 30 seconds before adding the beer and Shrimp and Crab Stock to the pot. Season the gumbo with the thyme, bay leaves, crabs legs, Worcestershire, salt, and cayenne. Bring the gumbo to a boil and lower the heat to a simmer. Continue to simmer the gumbo for 1 hour, skimming the foam and any oil that rises to the surface.
  3. Season both the shrimp with 1½ teaspoons Essence. Stir the shrimp into the gumbo and cook for 2 minutes. Add the oysters to the pot and cook, stirring often, for an additional 5 minutes. Taste the gumbo and season if necessary.
  4. Garnish with the parsley and green onions and serve in shallow bowls over white rice.
Notes
Recommended Wine Pairings - I paired this with the Navarro Vineyards Edelzwicker, a blend of Riesling, Gewurztraminer, and Pinot Gris. It would also pair well with Viognier, a dry Rosé, or White Zinfandel. If you elect to go with a less spicy version try a Pinot Noir!

 

Take a look at the culinary cornucopia the #SundaySupper team has put together for this week’s gathering around the #SundaySupper table! My recommended wine pairings (click on the name of the wine to find out where to purchase) are italicized.

Main Entrees: 

Pair these main dishes with Pinot Noir.  Look for the 2010 Davis Bynum Pinot Noir. It’s a silky smooth Russian River Valley Pinot Noir with a core of raspberry  and spice aromas and flavors, with caramel edge. Why it works: Pinot goes with just about everything.  It’s a white wine, in red wine clothing, which makes it incredibly flexible with dishes and methods of prep.  Pinot is sublime with poultry, and complements foods that are slow roasted, or braised.

I recommend a Chardonnay for these dishes.  Look for the 2009 MacMurray Ranch Chardonnay Sonoma Coast. It’s a medium-full bodied Chardonnay that’s undergone malolactic fermentation, that’s moderately oaked.  The oak aging brings vanilla and caramel notes to the party to go along with its ripe apple, tropical fruit and lemon cream character.  Why it works: The texture, and weight of wine complement the dish, and it has enough acidity to “cut” the dish a bit and prepare the palate for the next mouthwatering bite.

Pair this dish with a Tempranillo from Rioja Spain.  I really like the 2007 Viña Eguia Reserva. It’s shows great balance between oak and fruit with a cherry, dried herb, spice, leather and vanilla character.  Why it works: Tempranillo is an underrated food pairing partner.  It’s tends to be a light-medium bodied earthy red wine. It’s between a Pinot Noir and Cab.  It’s fruity with moderate tannins, and acidity making it a good fit for somewhat spicy fare like Spanish, Mexican and similarly spiced fare.  

Pair this classic Italian dish with Sangiovese.  Try the 2010 La Mozza I Perazzi Morellino di Scansano. It’s a blend of 85% Sangiovese, 5% Syrah, 5% Alicante, plus a couple of other indigenous Italian grape varieties from Tuscany  It shows juicy red and black berries, with some licorice and spice notes supported by soft dusty tannins.  Why it works: The food of a place and the wine of a place is always a good place to start when pairing wine and food.  On top of that, its high acidity, together with its medium-bodied character enable it to stand up to more substantial dishes.  Sangiovese is a wine that loves dished prepared with fresh herbs, rich thick soups, mushrooms and tomato based dishes

Pair this dish with an Edelzwicker, a blend of the “noble” Alsatian varietals of Riesling, Gewurztraminer, and Pinot Gris.  Look for the 2011 Navarro Vineyards Edelzwicker. It’s an aromatic white wine with a stone fruit, spice, and hint of citrus character. Why it works:  The spicy character of the wine, along with some sweetness (spicy likes sweet) and acidity make a great match!

Chili/Stews:

Pair these hearty dishes with Cabernet Sauvignon.  One of my favorites is the 2010 Columbia Crest Cabernet Sauvignon “H3″  It’s from Washington State, and is a bold wine that delivers delightful floral, dark fruit, cocoa aromas followed by plum, black cherry, vanilla and cocoa flavors. Why it works: Cab works well with red meats, dishes with earthy, herbal elements.  This youthful wine has plenty of fruit which make it a nice complement to longer cooked meats and stews.

Try these dishes these with a Cru Beaujolais (not to be confused with Beaujolais Nouveau hitting the store shelfs soon), a wine from France made from the Gamay grape. Look for the 2010 Georges Debœuf Moulin-à-Vent with a wild red fruits, and white pepper character that a juicy easy drinker.  Why it works: Like Pinot Noir, the Gamay grape is naturally high in acidity, and is light-medium bodied with low tannins. It pair well with dishes with veggies,earthy flavors. Great picnic wine too! Er..but I digress;-)

Syrah is a good match for these hearty flavorful dishes.  I like the 2009 Jacob’s Creek Reserve Barossa Shiraz from Australia. It’s has a fruity core of black cherries, plums, baking spices, and vanilla that balanced by some oak.  Why it works: Syrah is an ample full-bodied wine that likes thicker, fuller dishes like slow braises, stews (especially tomato-based), and one-dish meals.

Pair these dishes with the Sangiovese noted above:
Pair these dishes with the Pinot Noir noted above:
Pair this dishes with the Tempranillo from Rioja noted above:

Soups:

Pair these soul-warming soups with a Sauvignon Blanc from the Pouilly-Fumé region of the Loire Valley in France. Look for the 2011 Patient Cottat “Le Grand Caillou” Sauvignon Blanc.  It has a lovely tropical fruit, citrus, spice and mineral character with a tangy acidity.  Why it works: Sauvignon Blanc with its “green” (gooseberries, lime, green olive, papaya character and a mineral component attributable to the terroir of the Loire Valley make this a good match for vegetarian soups, spicy (hot) fare, dishes with acidic ingredients.  It’s a very versatile food pairing partner in that it work nicely as a complement or a contrast.

Pair these satisfying soups with Pinot Gris.  I recommend the 2011 King Estate Pinot Gris Signature Collection from Oregon. It has juicy lemon-lime, stone-fruit, green apple, pineapple and spice character.  Why it works: Pinot Gris likes ethic foods, especially coconut-milk based curries. 

Pair the rest of the soups with the aforementioned wines as noted in parentheses:

Desserts/Beverages:

Pair this Hot Fudge Pudding Cake (That Skinny Chick Can Bake) with the Terra d’Oro Zinfandel “Port”, a dessert wine made for chocolate! I like the what the Wine Enthusiast says about it…”The first duty of a Port-style wine is to be dazzlingly rich and sweet yet balanced in acidity, and this bottling is all that. Waves of blackberry jam, cassis and dark chocolate are brightened with zesty acidity

  • White Hot Chocolate with Orange – GirliChef

Join on us on Twitter throughout the day during #SundaySupper.  And join us at 7pm EST, for our live weekly #SundaySupper chat.   All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

And be sure to check out the #SundaySupper Pinterest board. We’d love to feature your Sunday Supper Soul Warming Recipes and share them with all of our followers.

T.G.I.F. Champagne and the like…NV Charles de Cazanove Champagne Brut Premier Cru

This week’s bubbly is a Champagne produced by Champagne Charles de Cazanove.  It’s a brand with which I was not familiar.  They have a rich history.  The house was founded in 1811 by Charles Gabriel de Cazanove.  However it was his son Charles Nicolas de Cazanove that contributed most to the growth of the brand.  They are the #2 selling brand in France behind Nicolas Feuillate.  They offer a full range of Champagne.  This bottling is one of five in their entry-level “Tradition Père & Fil” range.  This bottling is labeled “Premier Cru”, which is the second tier of Champagne classifications behind Grand Cru.  The classification system in Champagne is based on the what village the vineyards are located in, rather than the vineyard itself, or the estate as in Burgundy, and Bordeaux respectively.  You won’t find much Champagne classified as “Premier Cru” for $35, as such it represents good value price-wise.

NV Charles de Cazanove Champagne Brut Premier Cru

Where it’s from: FranceChampagne

The grape(s) Chardonnay (50%), and Pinot Noir (50%)

Production method: Méthode Champenoise; Aged about 3 years on lees

Alcohol: 12%

Retail: $35 

My tasting notes follow:

Golden yellow color with persistent bead of pin prick bubbles, and fresh bread dough, floral, and fruity aromas. On the palate, it has a soft mousse, is light-bodied with apple, fresh apricot and mineral flavors. Medium finish Pinot Noir (50%), and Chardonnay (50%) - 87pts

Pair with: The beauty of sparkling wines is their versatility with food, because of their palate cleansing quality (think scrubbing bubbles;-). This one would make an excellent aperitif, but would also be a good match with lighter foods like seafood, or  pasta or risotto dishes, especially those creamy sauces rather than tomato sauce.

I really enjoyed this, but at $35, it won’t be a repeat purchase for me. (Click here to find this wine)