Wines At Our Table; Week of April 12th 2015

Over the course of a week, my wife and I drink a bunch o’wine – almost always with food. Since I’ve always been fascinated by wine at the table with food, I thought it would be fun to recap not only the wines we’ve been drinking, but also how they pair (or don’t pair) with the foods at our table.  It features my pick for Wine of the Week a  wine I particularly enjoy, whether it’s something new and different, is a great value, or from a producer worth checking out; and my Food and Wine Pairing of the Week for the week ended April 12th, 2015.

2012 Broc Cellars Cabernet Franc Central Coast - Retail $20
Dark ruby color with low-key cherry, cassis, bell pepper, and some herbal notes. On the palate, it approaches medium-bodied and is fresh, and soft with juicy black cherry, and cassis flavors with dusty sweet tannins. Gulpable and delicious! Very good value at $20
Blend of 85% Cabernet Franc and 15% Cabernet Sauvignon 12% alcohol Very good; 86-88 pts

2011 Tablas Creek Côtes de Tablas Blanc - Retail $27
Pale gold color with honeysuckle, peach, melon, honey aromas. On the palate it’s medium-bodied, dry and broad with racy acidity and an appealing hint of tannins. It shows peach, melon, honey, and a hint of spice flavors with an appealing combination of salinity and wet stone minerality on the long finish. Blend of 27% Viognier, 26% Grenache Blanc, 25 % Marsanne, and 22% Roussanne. 13.1% alcohol Very Good to Outstanding; 89-91 pts

2013 Dashe Cellars Zinfandel Les Enfants Terribles Heart Arrow Ranch - Retail $24
Dark ruby color with earthy plum, and black cherry aromas. On the palate it’s light-bodied, fresh, gulpable with fine-grained tannins adn black cherry, black raspberry flavors and a pleasing crushed rock minerality. Very good; 86-88 pts

2011 Under The Wire Chardonnay Sparkling Brosseau Vineyard - Retail $55
Pale gold color with tiny bubbles and apple, spiced ginger, peach, and pastry dough aromas. On the palate, it s light, refreshing and appealing with tart apple, peach, and hints of pear, lemon and ginger flavors with an appealing minerality. It improved with some time in the glass to warm up. It’s young. My bet is that given time it will improve with age. Very Good to Outstanding; 89-91 pts

Wine of the Week + Food and Wine Pairing of the Week 

My Wine of the Week is the 2012 Broc Cellars Cabernet Franc Central Coast.  Broc Cellars is a small urban winery located in Berkeley, California.  Click here for a NYT piece on Broc Cellars and Chris Brockway, the proprietor, by Eric Asimov.

I became acquainted with Broc Cellars a couple of years ago when a fellow wino recommended his 2012 Broc Cellars Zinfandel White Zinfandel Arrowhead Mtn.  Broc’s version is anything but the overly sweet, overly confected White Zins which have given White Zin a bad reputation.  It was fantastic stuff. In fact, it’s one of the best White Zins I’ve ever had. I picked up a few other bottles that day. All were wonderful and all offered tremendous value. 

Fast forward to V-Day this year.  My wife and I stomped in to check out their new digs, taste some wine and an art show.  We picked up a few bottles including this one.

From the winery…”sourced from 2 vineyards located within the Central Coast appellation, Happy Canyon in Santa Barbara and Santa Margarita in Paso Robles. The 2012 Cab Franc is 100% whole cluster giving the wine a softer/fleshier texture, plus 15% 2013 Cabernet Sauvignon that’s completely destemmed.  This give the wine more medium bodied, Bordeaux nuance as opposed to my single vineyard bottlings of Cabernet Franc which are more Loire – inspired”.

I’m a huge fan of Cabernet Franc and this was such an alluring and delicious wine for me. It’s offers great value too.  wish I’d bought more!

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When was the last time you saw a red wine in a clear bottle?

My Food and Wine Pairing of the Week was a pleasant surprise.  It was a crazy week with a lot of long hours.  We ended up eating out a couple of times.  We had Bánh mì one night.  I had Tofu and my wife had chicken.  The 2013 Dashe Cellars Zinfandel Les Enfants Terribles Heart Arrow Ranch was fantastic paired with the Bánh mì!. This wine is though isn’t your classic California Zin.  It tastes like a richer version of a Beaujolais.  It shows an appealing earthiness and minerality, blended with the warm, sweet red fruit. It’s a great food wine.  Plus it’s chillable.  It’s one of my favorite spring/summer reds! 

What was your Wine of the Week?  Any killer Food and Wine pairings?

Follow my reviews on Vivino 

Note. All wines were purchased for review unless otherwise indicated
_________________________________________________________________

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 2015 ENOFYLZ Wine BlogAll rights reserved.

Wines At Our Table; Week of April 5th, 2015

Over the course of a week, my wife and I drink a bunch o’wine – almost always with food. Since I’ve always been fascinated by wine at the table with food, I thought it would be fun to recap not only the wines we’ve been drinking, but also how they pair (or don’t pair) with the foods at our table.  It features my pick for Wine of the Week - a  wine I particularly enjoy, whether it’s something new and different, is a great value, or from a producer worth checking out; and my Food and Wine Pairing of the Week for the week ended April 5th, 2015.

2010 Steven Kent Winery Cabernet Sauvignon - Retail $48
Dark ruby color with plum skin, dark cherry, low-key spice, dark chocolate, and cedar wood aromas. On the palate it’s medium-bodied, lush and concentrated with solid acidity and plum, blackberry, black cherry, cassis, dark chocolate and vanilla flavors with well-integrated dusty sweet tannins. Medium finish. Blend of 85% Cabernet Sauvignon (from the Home Ranch, Ghielmetti Estate, and Smith vineyards), 12% Petit Verdot, and 3% Merlot. Aged 24 months in 75% new oak, a blend of 52% French, 43% American, and 5% Hungarian barrels. Very good; 86-88 pts

2013 Urban Legend Barbera Rosato di Barbera Holland Landing - Retail $19
Deep pink color with wild strawberry and low key wet stone aromas. It’s more interesting on the palate. It approaches medium-bodied and is dry and fresh with strawberry, tart cherry,spice and mineral flavors. Medium finish Very good; 86-88 pts

2012 Smith Madrone Riesling - Retail $27
Very pale slightly green tinged straw color with appealing petrol, stone fruit, lime, wet stone, and a hint of lychee aromas. On the palate it approaches medium-bodied and is dry, clean, focused, and well-structured with peach, lime, passion fruit and mineral flavors. Long persistent finish. 12.5% alcohol. Made from 40 year old vines. Very Good to Outstanding; 89-91 pts

2010 Big Basin Vineyards Odeon - Retail $48 
Opaque violet color with very appealing baked and fresh dark fruit, smoke,marzipan and violet aromas. On the palate, it’s full-bodied, and well structured, with very good acidity, dusty well-integrated tannins and a supple texture. It shows ample high-toned red currant, baked blackberry, black raspberry, spice and vanilla flavors with a roast coffee finish. 14.5% alcohol. Outstanding; 92-95 pts

2012 Vigneto San Vito – Orsi Pignoletto Colli Bolognesi Classico Vigna del Grotto - Retail $23
Slightly cloudy gold color (unfiltered) with lime zest, honeysuckle,and stone fruit aromas. On the palate, it’s full-bodied, fresh, and very persistent with a wonderfully supple texture. Flavor-wise it shows white peach, lime, honey, a bit of lemon and a suggestion of persimmon flavors with a long mineral laced finish. Bottled unfiltered. Battonage during 6 months sur lie aging in large oak casks impart some complexity and a wonderful creaminess. 13% alcohol Very good; 86-88 pts

Wine of the Week + Food and Wine Pairing of the Week 

My Wine of the Week is from Big Basin Vineyards, which is a family owned and operated winery. Founder Bradley Brown is Winemaker and Proprietor (and Vineyard Manager)

Big Basin Vineyards was founded in 1998 on a historic site in the Santa Cruz Mountains next to Big Basin Redwoods State Park.  That’s the location of their estate and winery.  They also have a tasting room in Saratoga, which is where I’ve always gone to taste and pick up wine (Note to self: I must make it up to the estate in the SC Mountains!).

Big Basin Vineyards is among the 32 of California’s top Pinot Noir and Chardonnay producers to be represented at In Pursuit of Balance – one of the only wine tasting organizations in the US today that carefully selects it’s members through juried blind tastings by respected professionals.

The 2010 Big Basin Vineyards Odeon is a blend of Cabernet Sauvignon and Syrah. The Cab was sourced from the Betchart Vineyard, directly across the road from Ridge’s Vineyard’s world famous Monte Bello vineyard, at 2,200 feet of elevation above Cupertino. The Syrah is from Coastview Vineyard at 2,300 feet in the Gabilan Mountains.

It’s one of the best Cab/Syrah blends I’ve ever had!

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My Food and Wine pairing of the Week was the wine we had for our Easter dinner – the 2012 Vigneto San Vito – Orsi Pignoletto.  It paired beautifully with our dinner of Roasted Halibut, King Crab legs and a Spinach Salad. It’s a wine a wine I discovered during my virtual tours of Italian wine regions with the #ItalianFWT group of food, wine and travel bloggers.  This Pignoletto, is a white grape variety indigenous to the Emilia-Romagna region. It’s a fantastic wine – full-bodied, creamy and fresh.  Highly recommended!

What was your Wine of the Week?  Any killer Food and Wine pairings?

Follow my reviews on Vivino 

Note. All wines were purchased for review unless otherwise indicated
_________________________________________________________________

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 2015 ENOFYLZ Wine BlogAll rights reserved.

Wines At Our Table; Week of March 29th, 2015

Over the course of a week, my wife and I drink a bunch o’wine – almost always with food. Since I’ve always been fascinated by wine at the table with food, I thought it would be fun to recap not only the wines we’ve been drinking, but also how they pair (or don’t pair) with the foods at our table.  Includes my picks for  Wine of the Week; and Food and Wine Pairing of the Week for the week ended March 29th, 2015.

2013 Dashe Cellars Grenache Blanc - Retail $22
Gold color with a just a hint of haziness with quince paste, honey, sweet spice, baked stone fruits, aromas with a bit of earthiness. On the palate, it’s full-bodied with a lush mouthfeel and lively acidity with ample quince, baked peach, honey and spice flavors with an appealing vein of minerality and a lingering sweet finish. 13.9% alcohol Very good QPR at $22! Very Good to Outstanding; 89-91 pts

2007 Ehlers Estate Merlot St. Helena - Retail $45
We purchased a couple of bottles of this wine while in Napa a few years back.  We consumed the other bottle about 2.5 years ago.  The wine has aged well. It’s a violet color with blueberry, leather, graphite red currant, caramel and vanilla aromas. On the palate it’s medium-bodied, elegant with great texture and good acidity with ample blueberry, red currant, vanilla and graphite flavors, and a lingering sweet finish Very Good to Outstanding; 89-91 pts

2010 Loring Wine Company Pinot Noir Santa Lucia Highlands - Retail $20
Ruby color with a hint of heat and cherry, spice, and caramel aromas on the palate its medium bodied and fresh with ample baked cherry, cranberry, cola, caramel and spice flavors. Med sweet finish. While I enjoyed it this wine, it was showing its age. Very good; 86-88 pts

2013 Antichi Vinai Etna Petra Lava - Retail $19.99
Ruby color with vinous red fruit, spice, wet gravel, and a hint of violet aromas. On the palate it’s medium-bodied, dry and fresh with abundant cherry jolly rancher, strawberry, and spice flavors with complemented by an appealing minerality and fine-grained tannins. Lingering finish Very good; 86-88 pts

Wine of the Week + Food and Wine Pairing of the Week 

My Wine of the Week is the 2013 Dashe Cellars Grenache Blanc.  Dashe Cellars is an urban winery located in Oakland, CA.  My wife and have been in their wine club for many years. Come to think of it, it’s the wine club we’ve been in the longest.

I think Dashe flies under the radar a bit, but Mike and Anne Dashe are great winemakers. They make very good to excellent wines that are well-structured and fairly priced.

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This wine is a great example.  It’s the first time Dashe has produced Grenache Blanc (which seems to be trending).  The fruit for the wine is sourced from the Monarch Mine Vineyard, almost 3000 feet up in the foothills of the Sierra Nevada Mountains.

It’s a visually impressive vineyard, with extremely steep slopes and bright red, rocky soil onto which the vines cling. The altitude and climate allow the grapes to mature while keeping a bright acidity, ideal conditions for creating this wonderful wine.   It a blend of 95% Grenache Blanc, and 5% Roussanne.

Our Food and Wine Pairing of the Week featured this wine paired with a salad and Stuffed Pasta Shells with Shrimp, Crab and Lobster.  This is such a food friendly wine because of its acidity.

And hey – It’s not everyday I get to use quince paste as a description for a wine’s aromas and flavors!

What was your Wine of the Week?  Any killer Food and Wine pairings?

Follow my reviews on Vivino 

Note. All wines were purchased for review unless otherwise indicated
_________________________________________________________________

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 2015 ENOFYLZ Wine BlogAll rights reserved.

Wines At Our Table; Week of March 22, 2015

Over the course of a week, my wife and I drink a bunch o’wine – almost always with food. Since I’ve always been fascinated by wine at the table with food, I thought it would be fun to recap not only the wines we’ve been drinking, but also how they pair (or don’t pair) with the foods at our table.  Includes my picks for  Wine of the Week; and Food and Wine Pairing of the Week for the week ended March 22, 2015.

2010 Kenneth Volk Touriga Nacional Pomar Junction Vineyard - Retail $36
Consistent with prior review – Violet color with plum, blueberry, violet and lavender aromas. On the palate, it’s medium-bodied with prominent acidity and a soft texture with soft well-integrated tannins. It shows plum, ripe mixed black and red currant, vanilla and sweet spice flavors. Med long finish. 13.6% alcohol Very Good to Outstanding; 89-91 pts

N.V. Bedrock Wine Co. Sherman & Hooker’s Shebang! Eighth Cuvée - Retail $11.99
Low key red fruit and spice aromas. On the palate its medium bodies and fresh and with fresh black cherry, plum, and black raspberry flavors and soft sweet tannins.  It’s a blend of 46% Zinfandel (from 100+ y.o. Bedrock Vineyard), 40%Grenache, 5% Alicante, 5% Petite Sirah, and 4% Sangiovese. sourced from several old vine vineyards throughout Sonoma County.  Very good; 86-88 pts

N.V. Ariston Aspasie Champagne Brut Rosé - Retail $34.99
Coral pink color with plentiful tiny bubbles and a fine bead with almond, cherry, candied strawberry, and hints of anise and dried rose aromas. On the palate, it approaches full-bodied, and is elegant, energetic, and dry with enticing cherry, strawberry, and hints of mandarin orange, and cranberry flavors. Lingering mineral accented finish. Outstanding; 92-95 pts

2011 Copain P2 - Retail $25
Medium Ruby color with pleasing fresh red fruit, peach skin and low-key, damp earth and spice aromas. On the palate it’s light-bodied, fresh, fruity, with a hint of effervescence, dusty tannins, and tart cherry,cranberry, and spice flavors. Medium finish. A unique blend of 50/50 Pinot Noir/Gris. A wonderful chillable red  that’s very food and budget friendly! Very good; 86-88 pts

Wine of the Week IMG_1912 (1)

You know what’s more exciting than finding a bottle of wine you love that offers great value?

Yup! Finding two!

Of course, value is relative. My deathbed wine would be Rosé Champagne. But man are they expensive!. I’ve had a few under $40, but I’ve not been overly impressed. It’s a challenge because I’ve also had a few of those more expensive ones…and well..I’ve been spoiled.

Then while doing some research for a Rosé Champagne, for an Easter Wine Pairing I’m collaborating on with Michelle of Rocking Red Blog, I came across My Wine of Week,  the Ariston Aspasie Brut Rosé.  It’s a blend of 50% Pinot Noir, and 50% Pinot Meunier made from estate grown fruit in Brouillet. The wine’s pretty color comes from the addition of 15% an old vine still Pinot Meunier.  It drinks above it’s $35 price point; especially for a Champagne that has been aged 5 years!  By the way, I’ve had a few bottles of Ariston Aspasie – definitely an under the radar Champagne producer to keep an eye on.

My other killer QPR wine this week was the Bedrock Wine Co. Sherman & Hooker’s Shebang! Eighth Cuvée. It’s definitely a great everyday bottle of wine, and it’s food friendly too.  It, along with a plate of spaghetti, is my Food and Wine pairing of the week.

What was your Wine of the Week?  Any killer Food and Wine pairings?

Follow my reviews on Vivino 

Note. All wines were purchased for review unless otherwise indicated
_________________________________________________________________

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 2015 ENOFYLZ Wine BlogAll rights reserved.

Wines At Our Table; Week of March 15, 2015

Over the course of a week, my wife and I drink a bunch o’wine – almost always with food. Since I’ve always been fascinated by wine at the table with food, I thought it would be fun to recap not only the wines we’ve been drinking, but also how they pair (or don’t pair) with the foods at our table.  Includes my picks for  Wine of the Week; and Food and Wine Pairing of the Week for the week ended March 15, 2015.

Prévoteau-Perrier Champagne Brut Grande Réserve - Retail $29
Golden yellow color with appealing hazelnut, yeast, baked bread, peach, and citrus aromas and a fine bead. On the palate it approaches full-bodied and is well structured with a soft mousse and clean peach, apple, tangerine flavors with a bit of minerality. Lingering finish! This is great value at $28! Very Good to Outstanding; 89-91 pts

2012 La Crema Pinot Noir Cold Coast Vineyards Sonoma Coast - Retail $29
Medium ruby color with red berry, and low-key cola, earth and spice aromas. On the palate its medium-bodied and fruit forward with easy black cherry, cola and spice flavors. Good quaffer Very good; 86-88 pts

2013 Tercero Mourvedre Rosé - Retail $20
Consistent with prior reviews – Pale salmon color with appealing red fruit, wet stone, and citrus peel aromas with a hint of earthiness. On the palate it’s dry, and fresh and medium-bodied with mouth filling strawberry, watermelon, hints of red currant, subtle spice, and citrus flavors and a nice touch of minerality. 100 % Mourvedre. Lingering finish. Very Good to Outstanding; 89-91 pts

2005 Famille Perrin / Perrin & Fils Châteauneuf-du-Pape Les Sinards - Retail $20
Carmine color with alluring tobacco, garrigue, Herbs de Provence, baking spice and red fruit aromas. On the palate it’s light bodied and fresh with a supple texture and black cherry, raspberry, and spice flavors underscored with an appealing minerality and chalky tannins. Lingering finish. Very Good to Outstanding; 89-91 pts

Wine of the Week     IMG_1176-001

A friend asked me what is my one favorite wine was last week. That’s a bit like asking me what’s my favorite flavor of ice cream. There are many.  Perhaps I can boil it down to a “Top 5″.  But if pressed hard and I HAD to pick just one, my answer would be….

Champagne!

The Prévoteau-Perrier Champagne Brut Grande Réserve is a very good Champagne.  And the price is right at under $30.  I will be buying more, if I can find it.

My Wine of the Week is the 2005 Perrin & Fils Châteauneuf-du-Pape Les Sinards. It’s a wine I purchased at my favorite wine store K&L Wine Merchants almost 5 years ago.  I got a good deal on it too!  It retails for around $30, and I got it for $20!  It’s a classic Châteauneuf-du-Pape (“CdP”) blend of (predominately) Grenache, Syrah and Mourvedre from one of the region’s leading producers, the Perrin family (and a majority partner in Tablas Creek Vineyards). It’s a blend of purchased grapes as well as declassified portions from the rather large Beaucastel vineyard. It’s a delicious, and food friendly CDP!

The weather was gorgeous in California last weekend.  About 80 degrees and sunny.  So we busted out the Weber and barbecued some Filipino style chicken and pork ribs. The BBQ and Tercero Mourvedre Rosé were my Food and Wine Pairing of the Week. What I love about the Tercero Rosé is that it’s shows more body than most Roses. It’s a perennial favorite and it makes a great partner at the table with heartier fare like BBQ!

What was your Wine of the Week?  Any killer Food and Wine pairings?

Follow my reviews on Vivino 

Note. All wines were purchased for review unless otherwise indicated
_________________________________________________________________

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 2015 ENOFYLZ Wine BlogAll rights reserved.

Wines At Our Table; Week of March 8, 2015

Over the course of a week, my wife and I drink a bunch o’wine – almost always with food. Since I’ve always been fascinated by wine at the table with food, I thought it would be fun to recap not only the wines we’ve been drinking, but also how they pair (or don’t pair) with the foods at our table.  Includes my picks for  Wine of the Week; and Food and Wine Pairing of the Week for the week ended March 8, 2015.

2013 Cantina Terlan Terlano Terlaner Classico - Retail $22
Pale yellow-green color with pear, lemon, white flower and lemongrass aromas. On the palate, it’s dense and tangy with bright acidity.  It shows white peach, lemon, hint of apple flavors with a wonderful mineral note and a lingering sweet finish. Blend of 60% Pinot Bianco, 30% Chardonnay and 10% Sauvignon Blanc from the Alto Adige region of Italy. The winery has been making the blend since 1893! 14.1% alcohol. Very Good to Outstanding; 89-91 pts

2010 Alta Colina Syrah Toasted Slope - Retail $45
Opaque violet color with appealing graphite, toast, smoke, black fruit, and spice aromas. On the palate it medium-bodied, fresh and harmoniously structured with a supple texture, and well-integrated fine tannins with black cherry, black raspberry, a hint of dark roast coffee, and subtle spice flavor accented with a wonderful minerality. Long finish. 15.5% alcohol Outstanding; 92-95 pts

2012 Stags’ Leap Winery Chardonnay - Retail $30 (gift)
Very pale green color with yellow highlights and under ripe white peach, tropical fruit, and citrus aromas. lemon aromas. On the palate, it’s medium-bodied, fresh and nicely balanced with white peach, pineapple, pear and a bit of spice flavors and a lemony minerality. Medium finish  Very Good to Outstanding; 89-91 pts

2007 Three Saints Sixty-Seven - Retail Unknown (gift) 
Opaque violet color with dark fruit, tobacco, and sweetened cacao aromas. On the palate, it’s medium-bodied with dusty tannins, and cassis, fresh cherry, blackberry, and bittersweet chocolate flavors. Medium finish. Blend of 67% Cabernet Sauvignon, 15% Cabernet Franc, 8% Merlot, 5% Syrah, 4% Petit Verdot, and 1% Malbec. 14.5% alcohol Very good; 86-88 pts

2011 Hubert Meyer Pinot Noir Fut en Chene - Retail $25
A lovely Pinot Noir from Alsace! Medium ruby color with restrained red fruit,spice and mineral aromas. On the palate, it’s well-balanced, and fresh with cherry, and  cranberry flavors with a nice minerality and dusty well-integrated tannins Very Good to Outstanding; 89-91 pts

2010 Justin Vineyards & Winery Cabernet Sauvignon - Retail $22
Opaque very dark ruby color, and medium-bodied this wine offers baked black and red fruit, dark chocolate, spice and subtle cedar wood aromas. On the palate it shows a supple texture with chalky well-integrated tannins and blackberry, black cherry, vanilla, dark chocolate and a kiss of cassis flavors. 13.9% alcohol. Spends 18 months in 225-liter American oak barrels. Very good; 86-88 pts

Wine of the Week 

I always enjoy it when I “get around” a bit in the wine world. Such was the case this weekIMG_1210 because I enjoyed my first wine from the Trentino-Alto Adige region of Italy and my first Pinot Noir from Alsace. Both wines are wonderful examples of “Old World” wines.

But my Wine of the Week – the 2010 Alta Colina Syrah Toasted Slope, is from the “New World”.  Specifically Paso Robles, which has built a well deserved reputation for being “Rhone Central” in California, if not the U.S. The producer, Alta Colina, is a relative newcomer to the Paso Rhone scene (after planting their estate vineyard in 2005, their first vintage was 2007. They are exclusively focused wine produced from Rhone grape varieties.  I introduced to Alta Colina a couple of years ago at the Rhone Rangers annual tasting in San Francisco.  Since I really enjoyed the wines, I made to sure to stop by the winery to taste during my last visit to Paso in 2013.  Since they they’ve opened a new tasting room. I highly recommend their wines! 

My food and wine pairing of the week was, hands-down, the 2013 Cantina TerlanTerlano Classico with Seafood Lasagna (killer recipe btw…I highly recommend; I modified slightly by substituting seafood stock for the clam juice and chicken stock;and I used real crab meat rather than imitation),which I also tried with the Stag’s Leap Chardonnay. While that pairing was good the Cantina was significantly better. For me it was a classic case of the sum of the parts of a blend being greater than the whole.  In this case I believe contributions of both Pinot Blanc and Sauvignon Blanc made the Seafood Lasagna taste better than it tasted with the 100 % Chardonnay.

What was your Wine of the Week?  Any killer Food and Wine pairings?

Follow my reviews on Vivino 

Note. All wines were purchased for review unless otherwise indicated
_________________________________________________________________

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 2015 ENOFYLZ Wine BlogAll rights reserved.

 

Wines At Our Table; Week of March 1, 2015

Over the course of a week, my wife and I drink a bunch o’wine – almost always with food. Since I’ve always been fascinated by wine at the table with food, I thought it would be fun to recap not only the wines we’ve been drinking, but also how they pair (or don’t pair) with the foods at our table.  Includes my picks for  Wine of the Week; and Food and Wine Pairing of the Week for the week ended March 1, 2015.

This week’s wines include wines we enjoyed at a phenomenal Open That Bottle Night (“OTBN” – which is celebrated the last Saturday in February every year) dinner hosted by friends. There were 8 of us and we (mostly) consumed 8 bottles of wine.

A bottle of wine each…Sounds about right! Right?!

2011 JC Cellars Marsanne Stagecoach Vineyard - Retail $38
Pale gold color with tropical fruits, melon, stone fruit, butterscotch and jasmine aromas. On the palate, it’s fat with a plush texture and melon, nectarine, peach, pineapple and brown spice flavors. This is a cocktail wine. Not necessarily a “bad” thing, but not the style I prefer. We paired it with Pansit one night and roasted Asian style Perch. It was OK with each 15% alcohol. $38 retail. Very good; 86-88 pts

2008 Loring Wine Company Pinot Noir Keefer Ranch Vineyard - Retail
Medium ruby color with muted damp earth, cherry, and spice aromas. On the palate it’s medium-bodied and fruit forward with a silky texture, soft well-integrated tannins and intense ripe baked cherry, cranberry and hint of cola and spice flavors accented with some Green Valley minerality. Medium finish  Very Good to Outstanding; 89-91 pts

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Delamotte Champagne Brut - Retail $35
Light lemon color with a persistent bead. Opened with aromas of toast, yellow apple, stone fruit, chalk, and hazelnut. On the palate it’s shows a delicate mousse, nice focus and apple, a flash of peach, citrus, chalk and a hint of ginger flavors. Lingering finish. Blend of 55% chardonnay, 35% pinot noir and% 10 pinot meunier. Aged 3 years and included 25% reserve wines. Very good QPR for $35!  Very Good to Outstanding; 89-91 pts

Guy de Forez Champagne Rosé Les Riceys - Retail; Unknown
Very pretty deep pink color with plentiful tiny bubbles and fresh cherry, raspberry, and mineral aromas. On the palate, it’s medium-bodied, with great energy, and easy cherry, raspberry and mineral flavors. 100% Pinot Noir from 2010 vintage. 70% of 2 day semi-carbonic maceration, and 30% direct to press Pinot Noir Very good; 86-88 pts

2004 Pio Cesare Barolo - Retail $55
Dark red brick color with complex, and expressive blackberry, dried rose, tar, mushroom aromas. On the palate, it’s medium-bodied, well-balanced and focused with a silken texture and chewy tannins with red fruit, sweet spice, and leather flavors and a bit of minerality. Long finish. The wine was aged in French oak casks (70%) and smaller French oak barrels (30%) 14% alcohol Outstanding; 92-95 pts

2003 Guardian Cellars Cabernet Sauvignon Stillwater Creek Vineyard - Retail; Unknown
Medium garnet color with restrained cherry liqueur, red currant, and cedarwood aromas. On the palate, it’s medium-bodied with solid acidity cherry, subtle red currant, vanilla and spice flavors and a lingering finish.  This bottle didn’t have a label because it was the first vintage ever produced by Guardian Cellars.  The owner’s brother is a friend of ours and helped with the first bottling.  Very good; 86-88 pts

2006 Mann Cellars Cabernet Sauvignon Mannstand Vineyard - Retail $21 
Garnet color with appealing black cherry, blackberry and a hint of earth aromas. On the palate it’s medium bodied with blackberry, cherry, and bit blueberry and spice flavors. Medium finish. Very good; 86-88 pts

2012 Mollydooker Shiraz Carnival of Love - Retail $97(Avg. on Winesearcher.com)
Violet color with exuberant dark fruit, white pepper, roasted meat, and hints of olive tapenade and eucalyptus aromas. On the palate, it’s full-bodied and ripe, yet elegant with very good acidity, soft well-integrated tannins, and luscious blackberry, black cherry, plum, bittersweet chocolate, vanilla and spice flavors. Long finish. 16% alcohol Aged in 100% new American oak. Approachable now, but will benefit from further aging. Outstanding; 92-95 pts

2008 Mark Ryan Long Haul - Retail; Unknown
Garnet color with black and red fruit, dried rose, cacao and spice aromas. On the palate, it medium bodied, and fresh with well-integrated tannins and blackberry,red berry, vanilla and spice flavors with a complementary minerality. Blend of 63% Merlot, 22% Cabernet Franc, 11% Petit Verdot, and 4% Malbec from Ciel du Cheval, Klipsun, Kiona, and Hedges vineyards. Aged 20 months in French oak (81% new). Outstanding; 92-95 pts

2008 Tenuta Col d’Orcia Moscadello di Montalcino Pascena - Retail; Unknown
This late harvest wine of White Muscat was a real treat from a land known for their reds (Brunellos and Rossos) It poured a beautiful gold color with an intoxicating perfume of peach, apricot, dried orange peel, orange blossom, aromatic spice, and honey aromas. On the palate, it’s full-bodied, yet very fresh with luscious and utterly delicious, peach, apricot, honey and spice flavors. Long finish. Outstanding; 92-95 pts

Wine of the WeekIMG_1747

Since this week’s wines included the eight wines we enjoyed for Open That Bottle Night, there is a plethora of Wine of the Week candidates! The Delamotte Brut, which is a sister Champagne house to iconic Salon was outstanding.  And it’s all Grand Cru fruit. I highly recommend it!  In terms of the still wines, they were served in the order of my tasting notes above. The Pio Cesare Barolo was amazing with our meal of Grilled beef with Sicilian herb sauce over wild mushroom risotto (especially the risotto!) which made it my Food and Wine Pairing of the Week.  Although the dessert wine with our dessert of Tripe Chocolate Mousse Torte was also a fantastic pairing.  I highly recommend the Tenuta Col d’Orcia Moscadello di Montalcino Pascena. It was my first Moscadello de Montalcino, and it’s an outstanding dessert wine.

In terms of the other wines, it’s been my experience that the empty bottles(or decanters) will tell you which wines were folk’s favorites.  And there were three empty vessels at the end of the night – the Pio Cesare Barolo, the ‘08 Mark Ryan Long Haul, and the Mollydooker Carnival of Love Shiraz (It was the Wine Spectator #2 Wine for 2014).

My Wine of the Week was 2012 Mollydooker Shiraz Carnival of Love.  It’s a big, bold yet elegant, and complex wine that is flat-out delicious!

What was your Wine of the Week?  Any killer Food and Wine pairings?

Follow my reviews on Vivino 

Note. All wines were purchased for review unless otherwise indicated
_________________________________________________________________

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 2015 ENOFYLZ Wine BlogAll rights reserved.

Wines At Our Table; Week of February 15, 2015

Over the course of a week, my wife and I drink a bunch o’wine – almost always with food. Since I’ve always been fascinated by wine at the table with food, I thought it would be fun to recap not only the wines we’ve been drinking, but also how they pair (or don’t pair) with the foods at our table.  Here are my Wine of the Week; and Food and Wine Pairing of the Week for February 15, 2015.

2012 Kosta Browne Pinot Noir Sonoma Coast - Retail $64
Ruby color with restrained black cherry, blueberry, dried rose and damp earth aromas. On the palate, its medium-bodied, concentrated, persistent and fresh with silken black cherry, red currant, plum and a hint of pomegranate flavors. Delicious wine! Medium-long finish. 14.5% alcohol Outstanding; 92-95 pts

2012 Kosta Browne Pinot Noir Russian River Valley - Retail $64
Dark ruby color with dried herb, raspberry, cherry, and a bit of spice aromas. On the palate it approaches medium-bodied, with a harmonious, elegant character and silky texture with dark chocolate covered cherries, pomegranate, and a bit of cola flavors. Med long finish.  14.6% alcohol. Very Good to Outstanding; 89-91 pts

2013 Carić Bogdanuša - Retail $16
First time trying this grape. It showed appealing white peach, light dried herb, wet stone and a hint of floral aromas. On the palate it’s light and fresh with white peach, apricot and lime flavors an appealing minerality with a lingering finish. The name Bogdanjusa is based on the name of the grape variety used for this wine (Bogdanusa), which means “a godsend”which is explained by its traditional use during church holidays and festivities. 13% alcohol. Very good; 86-88 pts

2009 Viña Eguía Rioja Reserva - Retail $8
Dark ruby color with appealing red fruit, tobacco, dried herb, vanilla and spice aromas. On the palate it’s medium-bodied, and smooth with soft tannins, and good acidity. It shows fresh dark red cherry, vanilla,and spice flavors and a lingering finish. Very good, but not as good as the ’07 which burst on the scene a few years ago. Still – wonderful QPR at $8! Very good; 86-88 pts

N.V. Warre Porto Otima 10 Year Old Tawny - Retail $23
Pretty red orange color fading to a thin clear meniscus with toffee, baked red fruits, roast coffee and honey aromas. On the palate it medium-bodied and rich with baked cherry and raspberry, toffee and honey flavors. Medium long finish. Bottled in 2012. Wonderful pairing with a chocolate chip cookie Very Good to Outstanding; 89-91 pts

2012 Tablas Creek Picpoul Blanc - Retail $27
Pale yellow-green color with restrained pineapple, lemon, and a hint of white flower aromas. On palate, it’s medium-bodied with fantastic acidity and pronounced pineapple, lemon, sweet spice, and mineral flavors that belies the nose. Lingering finish. Very Good to Outstanding; 89-91 pts

Wine of the WeekIMG_1608

We received the Croatian wine from friends who visited Croatia a few months ago (although the wine was purchased here) This was my 3rd or 4th time enjoying Croatian wine and this one was very enjoyable. Definitely a wine for seafood!  And speaking of seafood, we were in New Orleans for Mardi Gras! We knew we’d be having a bunch of seafood, so we did the B.Y.O.B thing and brought along a few bottles of wine. We very much enjoyed the Tablas Creek Picpoul Blanc with a diverse selection of seafood on our first night in New Orleans. Our dinner included raw oysters (yeah we pretty much ate oyster every day!), BBQ blue crab claws and catfish and shrimp creole!  My Wine of the Week is the Kosta Browne Sonoma Coast Pinot Noir. We waited about 5 years to get on their mailing list.  a lot has changed in that 5 years including new ownership and an evolution of my taste in Pinot Noir. I definitely appreciate the more nuanced feminine version of Pinot now.  But this was is flat-out delicious well-made wine! It expensive Pinot (at least by my standards) so the jury is still out for me.  I wonder if we couldn’t get something that we like just a much or more for less, so I’m not sure if we’ll buy more…

My Food and Wine pairing of the Week? The Otima Tawny Port with a Chocolate Chip cookie!

What was your Wine of the Week?  Any killer Food and Wine pairings?

Follow my reviews on Vivino 

Note. All wines were purchased for review unless otherwise indicated
_________________________________________________________________

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 2015 ENOFYLZ Wine BlogAll rights reserved.

Wines At Our Table – Week of February 8, 2015

Over the course of a week, my wife and I drink a bunch o’wine – almost always with food. Since I’ve always been fascinated by wine at the table with food, I thought it would be fun to recap not only the wines we’ve been drinking, but also how they pair (or don’t pair) with the foods at our table.  Here are my Wine of the Week; and Food and Wine Pairing of the Week for February 8, 2015.

2012 Jacuzzi Family Vineyards Barbera - Retail $28
Opened with restrained baked raspberry, spice, cherry and earthy aromas and flavors. On the palate, it’s between light and medium-bodied with mouth-watering acidity. It got better with some time in the glass. This is one my wife’s faves, but I don’t think it delivers on the value front. Very food friendly. It was a surprisingly good pairing with Beef Bulgogi.  Very good; 86-88 pts

2011 Onesta Cinsault Bechthold Vineyard - Retail $29
Consistent with prior tasting note. Dark red color with an appealing mixture of musk, black cherry, strawberry aromas with a hint of caramel. On the palate it light-bodied moderate to very good acidity and fresh raspberry, strawberry, spice and a bit of mineral flavors. Medium finish. Paired well with Asian Style BBQ Chicken! Sample received for review. Very Good to Outstanding; 89-91 pts

2010 Carlisle Zinfandel Martinelli Road Vineyard - Retail $38
This is a beautiful wine!  It’s aromatically complex with raspberry, cherry, tons of spice, and whiffs of candied citrus rind, and dust. Raspberry, cherry, and intense baking spice flavors aromas that explode on the palate are nicely balanced by very good acidity, and dusty soft tannins. Elegant character with a supple texture. Long finish. Last tasted 2 years ago. Just got better with time.  Outstanding; 92-95 pts

N.V. Franck Bonville Champagne Blanc de Blancs Extra Brut Grand Cru - Retail $40
Pale yellow-green color with abundant tiny bubbles and pretty white flower, green apple, brioche, citrus, chalk, and a hint of sweet spice aromas. On the palate, it’s light-bodied and very dry with a delicate mousse, and a soft, fresh lemony with a bit of lime acidity that’s intermingled with a bit a salinity and with golden apple, pear and lemon rind flavors.  Long finish.  Very Good to Outstanding; 89-91 pts

Wine of the Week IMG_1600

It’s rare that my wife and I have wildly different opinions about wine, but that was the case with the Jacuzzi Barbera.  She loved the wine and I think it’s “Good” but overpriced. Having said that Barbera is a great food wine and it paired very well with left over Beef Bulgogi.  The Onesta Cinsault is produced from the 129 year-old Bechtold Vineyard. I first “accessed” the wine in September last year using my Coravin.  It  tasted just as fresh as that first sample I accessed. I’m a fan of Carlisle Winery & Vineyards.  They make some “big” wines, but they always seem enough acidity to keep the fruit on the rails. Such was the case with the Martinelli Road Zinfandel, the only wine I rated outstanding this week. My Wine of the Week though was the Franck Bonville Champagne Blanc de Blancs Extra Brut Grand Cru. It’s a grower Champagne located in Avize. They farm about 50 acres of vines in the Grand Cru districts of Cramant, Avize, and Oger. It’s a Blanc de Blanc style made with 100% Chardonnay.  It was dosed at only 2.5 g/L, and aged about 5 years on its lees. Such a harmonious, and pure wine. It was a fantastic paired with our Sunday afternoon lunch - Oysters on the Half Shell. The two are my Food and Wine Pairing of the Week.  

In fact, the Champagne was too good! We polished off the bottle for lunch!  If that’s not a Wine of the Week, I don’t know what is!

What was your Wine of the Week?  Any killer Food and Wine pairings?

Follow my reviews on Vivino 

Note. All wines were purchased for review unless otherwise indicated
_________________________________________________________________

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 2015 ENOFYLZ Wine BlogAll rights reserved.

Wines At Our Table: Week of February 1, 2015

I’m starting a new weekly feature on the blog this week.  Over the course of a week, my wife and I drink a bunch o’wine – almost always with food. Since I’ve always been fascinated by wine at the table with food, I thought it would be fun to recap not only the wines we’ve been drinking, but also how they pair (or don’t pair) with the foods at our table.  I’ll still pick and Wine of the Week; plus a Food and Wine Pairing of the Week.

2007 Stage Left Cellars Petite Sirah - Retail $36
Opaque violet color with baked black and red fruits, black raspberry, red currant, black pepper, and baking spice aromas. On the palate it’s medium-bodied, and very fresh with black raspberry, fig, blackberry, red currant, spice flavors and a wonderful complementary minerality. Long finish.  Petite Sirah my not be top of mind when it comes to a wine to pair with food (well other than steak), but this one could change your mind.  Outstanding; 92-95 pts

N.V. Schramsberg Vineyards Mirabelle Brut Rose - Retail $20
Pretty pink color with an orange hue, and a fine bead. Show aromas of strawberry cream, raspberry, and ginger. On the palate, it’s dry with a soft mousse and tart raspberry, strawberry, ginger and blood orange aromas. Very food friendly. A blend of Chardonnay and Pinot Noir including at least 15% reserve lots. Good value!Very good; 86-88 pts

2009 Tablas Creek Esprit de Beaucastel - Retail $55
Dark ruby color with complex dark fruits, spice, licorice, bramble, wet stone and pepper aromas. On the palate, it’s medium-bodied and dry and round with a lush texture, dusty tannins and black cherry, plum, red currant flavors with a persistent minerality. Long finish. Blend of 40% Mourvèdre, 28% Syrah, 27% Grenache, 5% Counoise Wonderful food wine. Perfect with lamb shank! Outstanding; 92-95 pts

2012 Erik Banti Carato Toscana IGT - Retail $8
Ruby color with bright cherry, tobacco, a bit of red currant, vanilla and spice aromas and flavors. Medium-bodied, and fresh with surprisingly supple texture, and a lingering finish. Delicious blend of 75% Sangiovese, 15% Merlot and 10% Ciliegiolo. Aged for 10 months in French barriques.  A steal for $8!  This one goes in my “Everyday” wine rotation!  It’s hard to go wrong with an Italian wine at the table, and this one is no exception. Very good; 86-88 pts

N.V. Ariston Aspasie Champagne Brut – Carte Blanche - Retail $28
Pale yellow color with a fine bead and pretty white flower, yellow apple, toast,and subtle citrus aromas. On the palate it’s light-medium bodied, with a delicate mousse. It’s elegant and dry with yellow apple, peach, citrus, mineral and a bit of vanilla flavors. Lingering finish. Blend of 40% Chardonnay, 30% Pinot Noir and 30% Meunier 12.5% alcohol. Wonderful value in Champagne under $30. Will buy more! Very Good to Outstanding; 89-91 pts

N.V. Fleury Pere & Fils Champagne Blanc de Noirs Brut - Retail $40
Pale yellow color with a fine bead, and bread dough, hazelnut, cherry aromas. On the palate it’s shows a delicate creamy mousse, racy acidity and wonderful balance with cherry, strawberry, red apple, and vanilla flavors and a lingering mineral driven finish. 100% Pinot Noir sparkling wine from the Aube in the southernmost part of the Champagne region  Very Good to Outstanding; 89-91 pts

2010 Big Basin Vineyards Homestead - Retail $36
Dark ruby color with exuberant violet, roast meat, dark fruit, tar and a hint of menthol aromas. On the palate, it’s medium-bodied, and well-balanced with plum, cherry, black raspberry, and baking spice flavors. Long finish. Blend of 37% Grenache, 36% Syrah, and 27% Mourvedre  Very Good to Outstanding; 89-91 pts

2004 Alvear Montilla-Moriles Pedro Ximénez de Añada (375ml)- Retail $20
Brownish red color with molasses, toffee, dark chocolate and subtle spice aromas. On the palate it’s full-bodied, viscous, and persistent with very good acidity that keeps it from being cloying and provides balance. It shows sweet flavors of molasses, honey-dipped figs, caramel, and cinnamon flavors. Long finish  Very Good to Outstanding; 89-91 pts

2013 Panizzi Vernaccia di San Gimignano - Retail $16
Light yellow-green with lime, and tangerine, and wet stone aromas. On the palate it’s medium-bodied, and fresh with an ample texture, and lime, tangerine, and a bit of spice flavors with a surprising and pleasing touch of tannins. Long mineral driven finish. 13% alcohol.This was fantastic with  Very Good to Outstanding; 89-91 pts

 Wine of the WeekIMG_1521

We entertained friends last weekend, which accounts for a couple of bottles of Champagne, and the 2004 Alvear PX Sherry.  I’m a big fan of the Blanc de Noir style of sparkling wines, and you don’t find many Champagne in that style. The Fleury Blanc de Noirs was a great pairing with our entree of 40 Cloves and a Chicken.  For dessert  we served the Alvear PX Sherry over ice-cream.  (a popular way to serve the very sweet and viscous PX).  I was happy to finally get around to drinking it. It’d been laying down for nearly 7 years!  The Tablas Creek Esprit de Beaucastel was awesome after it opened after 90 or so minutes, and it’s wine that will continue to favorably evolve for many more years. But my Wine of the Week was the  Panizzi Vernaccia di San Gimignano.  It was my first time trying Vernaccia!  And what a fantastic introduction.  I don’t recall having a white wine with tannins in it before, but apparently some fine tannins is typical of Vernaccia di San Gimignano, a rare tannic white grape variety. And the wine paired perfectly with Cacciucco, a Tuscan Seafood Stew I prepared for an upcoming #ItalianFWT post. Together the two were my Food and Wine Pairing of the Week.

What was your Wine of the Week?  Any killer Food and Wine pairings?

Follow my reviews on Vivino 

Note. All wines were purchased for review unless otherwise indicated
_________________________________________________________________

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 2015 ENOFYLZ Wine BlogAll rights reserved.