T.G.I.F. Champagne And The Like…NV Mionetto Cartizze Prosecco

I drink more than my fair share of sparkling wine.  By my count, last year I enjoyed 50-60 bottles of sparkling wine.  Which type of sparkling wine I chose is driven by my mood, the food, and my budget.  I tend to like Cava, and Prosecco for my “weeknight” sparklers, while enjoying more expensive sparkling wines, and Champagne for special occasions, or on the weekends.

What I enjoy about Prosecco is that it tends to be a bit fruitier, less demanding (no significant contemplation needed), and lower in alcohol than Champagne and other sparkling wines.  That’s because its secondary fermentation takes place in a stainless steel pressurized tank, rather than individual bottles. Nor is Prosecco aged, which is what gives sparklers that undergo secondary fermentation in individual bottles their complexity (click here for a great explanation of how sparklers are produced).

For many years Prosecco was used to describe both the grape, and the region where the grape are grown.  In mid 2009, Italian wine regulations were revised to clearly state that Prosecco was no longer to be classified as a grape, but a region that was clearly delimited.  There are two such regions classified as a DOCG, the highest status for Italian wines.  Additionally, there are at least eight regions classified as DOC, the next to highest status for Italian Wines.  Nowadays, the grape is known as Glera.

This wine is produced from grapes grown in the Cartizze DOCG, a sub-zone of Conegliano-Valdobbiadene.  The hill of Cartizze is 107 hectares, which is divided amongst 140 small growers. Renowned throughout the region for the quality of its fruit, it one of the world’s most expensive bits of vineyard real estate. And it produces relatively minuscule amounts of fruit.  Of the approximately 150 million bottles of Prosecco produced annually, only about 1.4 million bottles originate from Cartizze.  It can certainly be considered to be the grand cru of Prosecco.

The producer, Mionetto is the importer of the best-selling brand of Prosecco in the US.  They have been making Prosecco since 1887!

NV Mionetto Prosecco di Valdobbiadene Superiore di Cartizze Dry (Photo courtesy of Mionetto)

NV Mionetto Prosecco di Valdobbiadene Superiore di Cartizze Dry

Region: ItalyVenetoProsecco di Valdobbiadene Superiore di Cartizze

Variety –  Glera

Residual Sugar – 2.5%

11% a.b.v. Retails for about $25

Production method: Methodo Italiano (Bulk Charmat)

My tasting notes follow:

Very light straw color with pretty floral, stone fruit, and cracker aromas. On the palate, fresh, fruity ,and approaching medium bodied with moderately creamy mousse, and extra dry-ish with honey, clementine, and a touch of stone fruit flavors. Medium finish.

Pair with: The beauty of sparkling wines is their versatility with food, because of their palate cleansing quality (think scrubbing bubbles;-). This was very nice as an aperitif, and just as nice with food.  I enjoyed with spicy Cioppino. Pair with shellfish, or this sparkler has enough sweetness to pair with a light dessert like cream puffs, or fruit tart.

If you want to try upscale Prosecco, this one is a good place to start. This one was a gift from a friend in the wine business (Thanks John!).  I’m glad I tried it, but at $25 or so a bottle I can’t recommend – 89pts   (Click here to find this wine) 

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TGIF Bubbly; J Cuvée 20 Brut

My wife and I usually 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 work week. And hey we love bubbly…so why wait for a special occasion? This week’s selection is the J Vineyards and Winery J Cuvée 20 Brut.

The Winery

J Vineyards and Winery is an independently owned winery located in Healdsburg, California.  It was founded in 1986 by Founder and President, Judy Jordan.

The winery focuses primarily on sparkling wines (Brut and Brut Rosé) , as well as Pinot Noir, Chardonnay and Pinot Gris produced from estate grapes mostly farmed within the Russian River Valley appellation in Sonoma County.

J Vineyards and Winery is a state-of-the-art facility that
houses, in essence, two wineries under one roof—
J sparkling wine and J varietal wines.

It’s been a number of years since I’ve visited, and the last time I did, we opted for a flight of sparkling wine.  I’m going to have to check out their still wines, which I’ve heard nothing but good thing about. The winery itself is a great place to visit.  It’s got a cool vibe, and some fun options for tasting.

In addition to aforementioned wines, J also produces Viognier, Pinot Meunier, and Pinotage still wines, along with two dessert wines.

The Wine

The J Cuvée 20 Brut is J Vineyard and Winery’s signature wine.  The cuvée was created to celebrate J’s 20th anniversary.

The grapes for this cuvée (blend) were hand harvested into small quarter-ton bins and whole cluster pressed in J’s special Coquard press.  Juice from each lot is fermented separately, and the lots remain separate until blending.

After secondary fermentation in the bottle, the wine is aged an average of two years in the cellar.

Cuvee20Product220x680

J Cuvée 20 Brut NV. Image courtesy of J Vineyards and Winery

At it’s $28 price point, it competes with some entry-level Champagne, and it stands up to the competition quite well. Thank you!

My tasting notes follow:

Pale golden-yellow color with an explosive mousse and yeasty, lemon, honeysuckle aromas. On the palate, it’s between light and medium-bodied with a soft mousse, and apple, lemon, and a bit of pear and ginger flavors with a mineral undertone. Medium-long, clean finish.

Rating:  A- 

Pair with:  Sparkling wines are excellent foods wines (not just a sipper for celebrations).  Pair this with triple creme cheeses, oysters, and shellfish dishes, Chicken Pot Pie, Fish and Chips or Ham and Manchego Cheese Sandwich with Tomato Jam.

The Wine Geek Stuff:

  • Alcohol: 12.5% alcohol.
  • Closure: Cork
  • Where it’s from: > Sonoma County>Russian River Valley
  • Grape varieties: 54% Chardonnay, 44% Pinot Noir, 2% Pinot Meunier
  • Production method: Methode Champenoise
  • Dosage: Brut
  • Retail: $28
  • Drink: Now

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 2014 ENOFYLZ Wine Blog. All rights reserved.

Wine Pairing Recommendations For Global Street Food #SundaySupper

This week’s #SundaySupper theme is all about Global Street Food. You know – that ready-to-eat food served up at mobile street carts, food trucks, movable market stalls, and food parks.

One of the things I love about living in the San Francisco Bay Area is its diversity.  It’s a (mostly) delightful, if sometimes quirky mash-up of ethnicities, cultures, politics, religions, you name it.  The gastronomic scene reflects that diversity.  Name a cuisine and you can find it in the Bay Area.  And of course

And of course, there are a multitude of opportunities to sample street food in the San Francisco Bay Area, including Off The Grid, SOMA Street Food Park, among many others.

One of my favorites is Sanguchon, a Peruvian Food Truck that serves a killer pulled pork sandwich. I usually get it with yucca fries.

Many local wineries have gotten in on the act, none more so that Rock Wall Wine Company, which regularly hosts “Food Truck Frenzy” with 6-8 gourmet food trucks, a DJ, and plenty of their award-winning wines.

Yes…wine goes with damn near anything.

Especially street foods from around the world.

Global Street Food #SundaySupper

Rock Wall Wine Food Truck Frenzy – Image courtesy of Rock Wall Wine Company

Global street food deserves a global wine selection.  My wine pairing recommendations include wines from Argentina, France, Germany, Italy, and California

My wine pairing recommendations  and this weeks slate of scrumptious #SundaySupper street eats follow (click on the name of the wine to find):

Pair these dishes with sparkling wine.  One of my favorites is Scharffenberger Brut Excellence.  It’s a great value that’s a blend of 67% Pinot Noir and 33% Chardonnay with a full-bodied golden apple, ginger and honey character.  And remember sparkling wines are one of the most friendly wines there is!

Pair these dishes with a Pinot Blanc, a white grape variety that is a mutation of Pinot Noir. The first time I had it with food prepared with typical Indian food spices I was skeptical, but Pinot Blanc and such dishes rock! Look for the 2011 Paul Black Pinot Blanc d’Alsace from France.  It opens up with appealing apple, lemon and ginger aromas that follow on the palate with a lively mouthfeel, a kiss of tropical fruit and mineral undertone.

Pair these dishes with a wine made from the Torrontés grape variety, Argentina’s only indigenous grape.  Look for the 2011 Bodegas Colomé “Estate” Torrontés Valle Calchaquí Salta.

One of the tried, tested and mostly found true tenets of wine and food pairing is that “Riesling goes with anything”.  Arguably Riesling is the most versatile white wine at the table. That’s certainly the case this week.  Pair this diverse range of dishes with an off-dry Riesling.  I like the 2011 Von Hovel Oberemmeier Hutte Riesling Kabinett (is that a mouthful or what?).  It has a stone fruit, tropical fruit, sweet lime, and spice character and racy acidity.

Pair these dishes with a dry Rosé, a very versatile partner at the table.  Look for the 2012 Bonny Doon Vin Gris de Cigare. This an atypical Rosé in that it’s a blend of  both red and white Rhône grape varieties.  A typical Rosé is composed of solely red grape varieties.  It has an appealing strawberry, white peach, melon, spice and mineral character.

Pair these dishes with Chianti, the classic Italian red wine. Look for the 2011 Coltibuono Cetamura Chianti.  It’s a blend of 90% Sangiovese and 10% Canaiolo with a beautiful black cherry, spice, and licorice character with a kiss of rusticity.

Pair these dishes with Malbec, or more specifically, a blend of Malbec and Tannat, a little known grape variety, that today is best known as the national red grape variety of Uruguay.  Look for the 2011 Domingo Molina Hermanos Malbec-Tannat from Argentina. It’s a dark and delicious full-bodied wine with a blackberry, plum, and chocolate character with soft texture and a mineral undertone.

Pair these sweet treats with Banyuls, a lighter style fortified wine made in France.  It’s a Port-style wine made from Grenache, and is a great match for chocolate.  Look for the 2009 Les Clos de Paulilles Banyuls Rimage.  It has rich, dense blackberry, plum, caramel, and vanilla aromas and flavors. 

Pair sweet treats with Moscato d’ Asti. I like the 2012 Vietti Cascinetta Moscato d’Asti.  It has a lovely rose, and peach character with a soft effervescence.

Pair these sweet treats with the 2011 von Hovel Riesling noted above:

Let’s hit the pavement this Sunday in search of the best street food from around the globe!  Join us for a #SundaySupper event featuring Global Street Food that we’ve made in our own kitchens, in honor of our favorites and/or those we would love to try! We’ll also be holding our live #SundaySupper twitter chat at 7pm (ET) on Sunday evening.  We’d love to have you join us as we discuss the best and the worst of Global Street Food!

Hangtown Fry and Wine Pairings with Breakfast for Dinner #SundaySupper

When I saw this week’s Breakfast for Dinner theme, I immediately knew I had to pull double-duty this week. While I typically offer wine pairing recommendations for my #SundaySupper foodie friends, I’m in the kitchen this week too. That’s because my dish this week – Hangtown Fry, is perfect for this week’s theme. On top of that I have been craving since last year!

Legend has it that a 49′er hit a glory hole, an incredibly rich pocket of gold nuggets. He walked into the El Dorado Hotel restaurant in Hangtown, now Placerville California, and asked the waiter what was the most expensive item on the menu. The waiter answered that would be one of three things, oysters, which were tinned and shipped all the way from Boston, Bacon, which was scarce, and Eggs, which were also scarce. The prospector answered, fix them all on one plate and bring it to him. So was born the ‘Hangtown Fry’.

I was introduced to Hangtown Fry by my friend Manny.  He made one for me during a “field trip” of our wine tasting club made to the Tomales Bay Oyster Company last year.  It was a day full of friends, fun, food, and wine. We enjoyed raw oysters, grilled oysters and clams, and various other barbecued delights, but the Hangtown Fry was my favorite!  I enjoyed it with a glass of sparkling wine. Simply put, it was a deathbed food and wine pairing for me!

For the uninitiated (and I was among them until last year), Hangtown Fry could possibly be the first California cuisine. It consists of fried breaded oysters, eggs, and fried bacon, cooked together like an omelet. In the gold-mining camps of the late 1800s, Hangtown Fry was a one-skillet meal for hungry miners who struck it rich and had plenty of gold to spend.

Hangtown Fry for Breakfast for Dinner #SundaySupper

Ole Skool California Cuisine – Hangtown Fry garnished with scallions and crumbled bacon! An oyster in every bite!

I choose to make my Hangtown Fry omelet style – mostly because I worked by way through college as a cook and I’ve made thousands upon thousands of omelets.  But you can make this frittata style and finish under the broiler.  In fact, the original recipe call for finishing a Hangtown Fry by putting a lid on the pan cooking until the top if set (about 5 minutes either way)

Hangtown Fry
Author: 
Recipe type: Brunch
Cuisine: California Gold Rush
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
Hangtown fry is a type of omelette made famous during the California Gold Rush in the 1850s. The most common version includes bacon and oysters combined with eggs, and fried together. The dish was invented in Placerville, CA a.k.a. "Hangtown"
Ingredients
  • 3 strips cooked bacon, chopped or crumbled
  • 3 oysters, shucked
  • 1 tablespoon all-purpose flour
  • 1 egg, beaten
  • 1 tablespoon cornmeal
  • 1 tablespoon butter
  • 3 eggs, beaten
  • 3 dashes of hot pepper sauce
  • I teaspoon, chopped fresh basil
  • kosher salt and cracked black pepper
  • 2 sliced scallions, thinly sliced
Instructions
  1. Cook bacon until crisp and set aside. Reserve 1 TBSP bacon fat.
  2. If the oyster are large, cut into bite sized pieces.
  3. Pat oysters dry, and season with salt and pepper; set aside.
  4. Put flour, 1 beaten egg, and cornmeal in 3 separate bowls. Dip each oyster in flour, then egg, then cornmeal; place on a floured plate.
  5. Heat reserved bacon fat in butter in a nonstick skillet over medium-high heat. Add oysters; fry, flipping once, until golden brown, about a minute.
  6. Whisk remaining eggs in a bowl; season with salt and pepper and hot pepper sauce.
  7. Add eggs to pan with half the bacon and scallions. Cook until eggs are just set, about 3 minutes.
  8. Flip (if making omelet) or smooth over top; cover, and cook until top is set, about 5 minutes.
  9. Transfer omelette to a plate, and garnish with remaining bacon and scallions.
  10. Serve with sliced tomatoes

 

For more Breakfast for Dinner inspiration, check out the rest of the lineup the #SundaySupper team of food blogger has created, along with my wine pairing recommendations. All the recommended wines can be found for less than $20.

Pair these dishes with sparkling wine! Look for Gloria Ferrer Sonoma Brut.  It’s a blend of (mostly) Pinot Noir and Chardonnay with pear, toasty almond, and floral aromas. On the palate it shows lively citrus, and apple flavors. Aside from being among THE most food friendly wines, know what else I love about bubbly? It’s the only wine that’s socially acceptable to drink any time of day!

Bubbly is so nice, I’m recommending it twice!  Pair these dishes with a sparkling Rosé.  One of my favorite is from Burgundy – Louis Bouillot Cremant de Bourgogne “Perle d’Aurore” Brut Rosé.  It’s a beautiful eye of the swan color with fruity blackcurrant, strawberry character.

Pair these dishes with a Sauvignon Blanc from the Loire Valley.  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.

Pair with these dishes with a Syrah, I like the 2011 Andrew Murray Vineyards Tous Les Jours Syrah. This damn tasty wine is full-bodied, with wonderful acidity, and a dark fruit, spice, and slight earthy character.  

Pancakes, Waffles, and French Toast topped with maple syrup is a very challenging pairing for wine.  You’re probably better off with a cold glass of milk or your favorite cup of coffee, but if you have a sweet tooth, try the Yalumba Museum Reserve Muscat a fortified dessert wine from Australia.  One sip and it’ll be Muscat love with its decadently rich toffee, caramel, and spiced orange peel character. 

Pair these dishes with Moscato d’Asti, a sweet, low alcohol wine produced in the province of Asti in North-west Italy.  Look for the 2011 Saracco Moscato d’Asti. It shows a sweet, fragrant, delicate, floral, tropical fruit, and a hint of honey character.  It’s “frizzante”, which means it’s not as effervescent as most sparkling wines. 

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

TGIF Bubbly; NV Terre di San Venanzio Fortunato Prosecco

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 Terre di San Venanzio Fortunato Prosecco

The Winery

Terre di San Venanzio Fortunato is a family owned winery located near the most prestigious ‘cru’ of Cartizze in Valdobbiadene. The winery is named after San Venanzio Fortunato,  a Latin poet born in Valdobbiadene in the sixth century, who was elected Bishop at Poitiers in France.

They produce limited quantities of Prosecco Superiore DOCG sparkling wines including Brut, Extra Dry, Millesimato, and their top of the line Superiore di Cartizze.  They also produce two non Prosecco Superiore DOCG sparkling wines – a Rose, and Prosecco Treviso.

The Wine

For many years Prosecco was used to describe both the grape, and the region where the grape are grown.  In mid 2009, Italian wine regulations were revised to clearly state that Prosecco was no longer to be classified as a grape, but a region that was clearly delimited.  There are two such regions classified as a DOCG, the highest status for Italian wines. This one is from one of those regions known as Conegliano Valdobbiadene.

Most Prosecco is made in the extra-dry (a.k.a. extra-brut) style, meaning they have higher levels of residual sugar resulting in a touch of sweetness, but this wine is made in the “Brut” style more familiar to most American palates.  The producer does several secondary fermentations per year to ensure freshness.

This wine is a direct buy at K&L Wine Merchants.

NV Terre di San Venanzio Fortunato Prosecco

NV Terre di San Venanzio Fortunato Prosecco

My tasting notes follow:

Very pale straw yellow color with lots of pin prick bubbles. Shows aromas of green apples, stone fruits, and white flowers. On the palate, it’s medium-bodied, dry with a creamy mousse and apple, white peach flavors with a mineral undertone. Medium finish. Great QPR @$12

Rating:  B+ : I think I just found a new “house” Prosecco!

Pair with: We paired with a variety of sushi rolls, and it was a very good pairing! Since this is a Brut, rather than extra-dry style, I think it’s a more versatile food pairing partner.  Pair with appetizers/snack like popcorn, chips or ceviche, or light main course with fish, seafood, crustaceans, tamales, fish tacos or pasta primavera!

The Wine Geek Stuff:

Here’s an interesting aside – The producer recommends drinking this from a “Reidel goblet” rather than the typical flute!  Great idea!  I often drink bubbly from a regular wine glass…

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 rights reserved.

 

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.

 

T.G.I.F. Bubbly – Bisol Desiderio Jeio Cuvée Rosé

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 Bisol Desiderio Jeio Cuvée Rosé

The Winery

Bisol Desiderio Jeio Cuvée Rosé is produced under the Desiderio Jeio label by the Bisol Family. The Bisol family also produces prosecco under the Bisol label.

The Bisol family had deep roots in the heart of the Prosecco and Cartizze production zone (considered to be the “Grand Cru of Prosecco).  In the 1920s Desidiero (affectionately referred to as “Jeio” by his wife) Bisol, son of Eliseo Bisol established a winery on land the family had occupied since the 16th century. His sons now run the company, which specializes in prosecco, the light sparkling wine made from the Glera grape.

“Champagne is the king of the bubble,” Mr. Bisol says. “But prosecco maybe can be considered the small prince.”

Bisol produces prosecco in many styles and price ranges, as well as a sparkling brut rosé from pinot nero (known elsewhere as pinot noir), still whites and reds from local varietals, and grappa, the Italian brandy made from pomace.

The Wine

I found this unique sparkling wine at the Wine Mine. It’s unique sparkling wine in that it’s made from Pinot Nero (Noir) and Merlot – a grape not typically associated with Italian wines.

A short maceration on the skins of Merlot and Pinot Noir with the juice gives this sparkling wine an intense pink color.

My tasting notes follow

Delicate pink color with tiny dispersed bubbles with low-key raspberry  and rose aromas. On the palate it’s fresh, lively and dry with a creamy mousse followed by strawberry, raspberry, and mineral flavors. Short clean finish.  - 86pts

Rating: Recommended! I’d buy this one again, and it’s definitely worth trying and represents very good value – especially for a sparkling Rosé, which tend to be priced higher than their non-Rose siblings.

Pair with: Seafood dishes and delicate foods

The Wine Geek Stuff:

  • Alcohol: 12.% alcohol.
  • Closure: Cork
  • Where it’s from: > Italy> Veneto
  • Grape varieties: 50% Pinot Noir, 50% Merlot
  • Production method: Charmat 
  • Dosage: Brut
  • Retail: $12.99
  • Cases produced: Unknown
  • Drink: Now – 2014
  • >>Find this wine<<

Wine purchased for review

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.

T.G.I.F. Bubbly – Segura Viudas Aria Estate 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 bubbly is Segura Viudas Aria Estate Brut , a Cava from Spain produced by Segura Viudas.

Cava isn’t from a particular region in Spain, rather it’s a term used for Spanish sparklers made in the traditional method (known as Méthode Champenoise) used in France.  While there are some other regions in Spain that also make Cava, about 95% of the production comes from the traditional home of Cava, the Penedes region in Catalunya (a.k.a. Catalonia) The basic rules for making wines that may be called Cava are as follows:

  • Must be made in the traditional method (secondary fermentation takes place in the bottle)
  • Must age on lees in the bottle in which it will be sold for a minimum of 9 months, 18 months for Reservas and 24 months for Gran Reservas.
  • All the grapes used for must be white grapes – the 3 most common being Macabeo (a.k.a. Viura), Parellada (pronounced pa-re-yada), and Xarel.lo (pronounced cha-rel-low) – unless you are making a Rose, in which case certain red grapes are permitted.
  •  Macabeo (a.k.a Viura in Rioja) contributes acidity, freshness, and fruitiness; Xarel-lo brings body, alcohol and depth of flavor, while Parellada adds delicacy, and elegance to the blend.

The producer, Segura Viudas, is part of the Freixenet family of wines that includes Gloria Ferrer in Sonoma.   They use proprietary yeast strains cultivated at their in-house yeast farm, in the secondary fermentation.  This cuvée is composed of 7 different base wines: 3 of Macabeo, 3 of Parellada and1 of Xarel·lo.

I’ve been keen to try this one, but I keep buying the Segura Viudas Brut Reserva which is our ”house” Cava. It’s also a wine that also made my “Top 20 Sparkling Wines Under $20” list last year.  In addition to the two wines noted here, Segura Viudas makes 5 other Cava’s imported here to the U.S. –  Extra Dry, Brut Rose, ARIA Extra Dry, ARIA Sparkling Pinot Noir, and Reserva Heredad, their top of the line Cava (which along with the Brut Rosé is on my wins to try list!).

Segura Viudas Aria

My tasting notes follow:

Very pale green yellow color with fresh bread, stone-fruit, and nutty aromas. On the palate, it’s light-bodied with a surprisingly explosive moderately soft mousse with apple, pear, and mineral flavors. Medium finish – 86pts

Rating: Recommended!  I prefer the Brut Reserva which has some citrus notes (which I prefer) that I didn’t pick up in this one, and this one is a couple of more bucks, but I’d buy again!

Pair with: The beauty of sparkling wines is their versatility with food, because of their palate cleansing quality (think scrubbing bubbles;-). I think this one works well as work both as an aperitif (Kettle-style potato chips, and seasoned popcorn are coming to mind), or main courses like pizza, grilled poultry or prawns, sushi, sashimi or lobster mac and cheese. Even pair with a light dessert like shortbread cookies, or fresh fruit!

Looking for more ideas? Segura Viudas USA has one of the cooler websites I’ve seen in terms of pairing their wines with food.  They give you the choice of using their food pairing app (it’ll cost you your email address), or connecting to Facebook, and according to their website…

Using your food-related LIKEs and restaurant check ins on Facebook we can instantly find a wine that is perfectly matched to your tastes!

The Wine Geek Stuff:

  • Alcohol: 12.1% alcohol.
  • Closure: Cork
  • Where it’s from: > SpainCatalunya> Cava
  • Varietal(s): 50% Macabeo, 35% Parellada, 15% Xarel-lo
  • Production method: Traditional Method; Aged on lees at least 15 months
  • Dosage: Brut
  • Retail: $11.99 (BevMo), but available for as low as $8.
  • Cases produced: Unknown
  • Drink: Now
  • >>Find this wine<<

Wine purchased for review

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Wine Pairings for Home for the Holidays #SundaySupper

This week’s #SundaySupper theme “Home for the Holidays”, and is all about holiday traditions. Americans are such a diverse people.  As such, we have diverse holiday traditions that reflect our multitude of heritages. I prefer to focus on the common threads that run through the our diverse national fabric.  Among those common threads are family and tradition, and that’s  #SundaySupper movement is all about.

Our family tradition is to gather on Christmas Eve for our holiday meal and opening gifts (it used to be one gift when I was a kid, and when my kids were small – since we all adults now, and getting together can be like herding cats, we just open all the gifts on Christmas Eve). We’ve enjoyed Prime Rib, the last couple of years, but don’t really have a long-standing standard holiday meal. I guess, it’s more about getting together than what we eat.

Wine Lights Candles

Image courtesy of winecellarage.com

For this week’s “Home for the Holidays” theme, as best as I can, my wine pairing recommendations will reflect our diversity.  Aside from wanting to make my wine pairing recommendations congruent with this week’s theme, my reason for doing so also reflects some pragmatic food and wine pairing advice…that is pair the foods of a place with the wines of that place (Spanish wines with Spanish food, German wine with German food, etc).The flavors of food and wines that have “grown up” together over centuries (at least primarily in the case of the European “Old World” countries) are almost always a natural match. So where I could readily discern a heritage of the dish, my wine pairing recommendation(s) will be for a wine from that country. Of course, there are exceptions, but keeping this guideline in mind is a great place to start.

Here is this week’s stellar line-up of dishes.  My wine pairing recommendations are italicized.

Breakfast

Pair these breakfast dishes (except the coffee cake) with sparkling wine. Nothing like adding some sparkle to your morning to start the day!.  Look for Scharffenberger Brut Excellence, a California sparkling wine from Mendocino County.  It’s a blend of Chardonnay, and Pinot Noir with a lovely red fruit, apple, citrus and a touch of honey character.  

Pair the coffee cake with the Broadbent 10 year Malmsey Madeira. One of the things I appreciate about Madeira is that it’s relatively indestructible.  Once opened, it will keep for at least 6 months.  It’s a great dessert wine to keep on hand because it has a backbone of natural acidity.  It a great match for fruitcake, or rich desserts made with cream or chocolate. Or it can be the dessert in and of itself (If you have a sweet tooth, Madeira can satisfy it, and it has few calories too most other dessert choices!;-) 

Appetizers & Snacks

Pair these dishes with the Scharffenberger Brut Excellence

Main Dishes and Sides

Pair this dishes with a white Rhone blend. What’s great about blends is that the combination of grape varietals creates vinous synergy – a wine that is greater than the sum of its parts. Look for the 2011 Tablas Creek Patelin de Tablas Blanc. It’s a blend of Grenache Blanc, Viognier, Marsanne, and Roussanne. It’s a crisp and aromatic wine with honeysuckle and stone fruit aromas that follow onto the palate. It also has very good acidity and an appealing minerality that make it versatile food partner.

Pair the following dishes with the 2011 Burgáns Albariño Rias Baixas a crisp, fresh food-friendly white wine from Spain with a crisp apple, apricot and peach character. 

Pair these dishes with Gruner Vetliner (Groo-ner Velt-Leen-er), the primary white grape variety of Austria.  It is typically medium-bodied, high-acid mineral driven wine that is very food friendly.  Look for the 2011 Laurenz V. Singing Gruner Veltliner. 

Pair these dishes with Sangiovese (that is if you prefer wine over the delightful Martinis;-). I recommend the 2010 La Mozza I Perazzi Morellino di Scansano. It’s a “Super-Tuscan blend of 85% Sangiovese, 5% Syrah, 5% Alicante, 2% Colorino and 3% Ciliegiolo.  It shows a wonderful mixed berry, and spice character with a bit of smoky tobacco, and licorice aromas. 

Pair this dish with the Scharffenberger Brut Excellence sparkling wine:

Pair these dishes with Torrontes, a white Argentine wine grape variety that produces delightful, spicy, perfumed wines.  Look for the 2011 Bodega Colome Torrontes. It’s off-dry with an aromatic fresh citrus, kiwi, and white flower character. 

Pair these dishes with a Riesling.  One of my favorites is the 2011 Josef Leitz Rüdesheimer Drachenstein “Dragonstone” Riesling. It’s an off-dry Riesling with an apple, pear, citrus, and mineral character with great acidity. 

Pair this dish with the 2009 Boas Vinhas Tinto Dao, a red wine from Portugal that is a blend of the indigenous Portuguese grapes Touriga Nacional, Alfrocheiro and Tinta Roriz with a  plum, dried berry, blackberry and spice character that is layered with supple tannins and good acidity.

Pair this dish with a Moscato d’Asti Moscato d’Asti from Italy.  Look for the 2011 Saracco Moscato d’Asti. It shows a sweet, fragrant, delicate, floral, tropical fruit, and a hint of honey character.  It’s “frizzante”, which means it’s not as effervescent as most sparkling wines. It’s also a wonderful example of why I love sparkling wines, they can work with all the courses of a meal from appetizers through dessert. 

Desserts

Pair these desserts with a Sauternes,  a sweet wine from the Sauternais region of the Graves section of Bordeaux. They are made from  SémillonSauvignon Blanc, and Muscadelle grapes affected by noble rot.  Look for the 2005 Guiraud Sauternes.  It has a full-bodied, honeyed, lemon tart, baked apple, baking spice, and  vanilla cream character

Pair these desserts with an Oloroso Sherry, a denser richer style of Sherry.  Look for the Lustau East Indian Solera. It’s a provocative sweet creamy Sherry with a toffee, fig, caramel, raisin, and baking spice  (cinnamon and clove) character. 

Pair these Italian desserts with the 2011 Saracco Moscato d’Asti.

Pair this dish with a late harvest Riesling.  Look for the  2011 Joh. Jos. Prum Wehlener Sonnenuhr Riesling Auslese. It’s a has an elegant, floral, spicy, exotic, and tropical fruit character. 

Pair this dish with an a German Red wine made from the Spatburgunder (Pinot Noir) grape variety. Look for the 2009 Friedrich Becker Estate Pinot Noir.  It’s a spicy treat with a strawberry, cherry, and earthy character that will stand up to having the Pfeffernusse dipped in it, or used as a based for gluhwein, a spiced red wine drink!

Drinks

What does it mean for you to be Home for the Holidays?  Please join on us on Twitter throughout the day during #SundaySupper on December 23rd.  In the evening we will meet at 7pm EST for our #SundaySupper to talk about our Holiday Traditions.  We are so excited to have you join us.  All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

Please feel free to share with us and our followers your favorite Holiday recipe on our #SundaySupper Pinterest Board.  We are excited to have you!

T.G.I.F. Bubbly; Jean-Louis Denois Limoux Brut Rosé

Over the past couple of years I’ve been blogging about sparkling wines. For a time I blogged about a different sparkling wine on a weekly basis.  I’ve gotten away from it in recent months, not because I stopped drinking sparkling wines (I still drink bubbly on pretty much a weekly basis; they’re underrated food friendly wines and, for me, can easily make an otherwise ordinary day, just a little extraordinary.  I don’t wait for a special occasion and neither should you!), but rather because after a year and a half of trying a bunch-o sparkling wines from around the world, I’ve found many I enjoy that have become repeat purchases.  So it’s been a minute since I blogged about a sparkling wine I haven’t tried before.  That brings me to this week’s sparkling wine,  Jean-Louis Denois Pinot Noir Brut Rosé, a Crémant from Southern France.

This sparkling wine hails from the Languedoc-Roussillon region, which is considered by many to be to one of the most exciting and innovative in France.  It is also widely reputed to be among the most exciting for “bang for the buck” wines in France, especially for sparkling wines from the Limoux.  I’ve found several sparkling wines (known as Crémant when it’s produced using the same method using for making Champagne, but not made in the Champagne region of France).  It’s a “go-to” region for everyday sparkling wines from France for me.

The producer of this wine, Jean-Louis Denois is a sixth generation wine producer from Champagne, that has brought his experience and expertise to the sparkling wines of Limoux. His vineyards sit at the foot of the Pyrenees, and include red, white and sparkling wines, all made from low-yielding vines, vinified with as little interference as possible.

This is my third wine from Jean-Louis Denois.  The Brut Tradition is a perennial favorite sparkling wine for under $20, and last year I bought the 2008 Jean-Louis Denois Vin de Pays d’Oc Les Garrigues, a killer blend of Merlot, Cabernet Sauvignon, Cabernet Franc and Malbec that at $8 had off the chart QPR (easily the best $8 wine I’ve had)!

Jean louis denois rose

My tasting notes follow:

Salmon color with a persistent stream of tiny, but dispersed bubbles and faint red fruit aromas. On the palate, it shows a creamy mousse, lively acidity, and strawberry, cherry, and mineral flavors.  Medium finish – 87pts

Rating: Recommended – Sparkling Rosé tends to be priced at a premium, and it’s rare to find one made from 100% Pinot Noir, especially at this price point.  This wine is a great value and will be a repeat purchase for me!

Pair with: The beauty of sparkling wines is their versatility with food, because of their palate cleansing quality (think scrubbing bubbles;-). I think this one works well as an aperitif, and with food.   This would be a great wine for your Holiday dinner, veggie pizza, or Bahn Mi!

The Wine Geek Stuff:

Wine purchased for review

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