Wednesday Wine Flights 2012 Â Chilean Wines
January 4
Dutch Diaspora
February 1
Wine Day Trip
March 7
Northern Italian Wines
April 4
Progressive Wine Tasting
May 9
Exploring the Rhone
September 5
Vigorous Varietals
October 3
Italian Islands
November 7
Holiday Wine & Cheese
December 5
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2010 Cousino-Macul Sauvignon Gris
2010 Leyda Pinot Noir Classic
This wine is a bit dry, showing lively lemon and pink grapefruit flavors with an apple quality. It finishes with solid clarity.
2009 Terranoble Sauvignon Blanc Reserva Opening with a citrus nose, this wine has a bright herbal quality, and heaps of lime and tangerine flavors.
With earthy tones of grass and soil on the nose, this wine opens up to reveal blueberry, cherry and cranberry flavors with a tart finish.
Wednesday, January 4, 2012
Discover Chile
With speakers Jacob Bacharach and Milko Miladinov
2010 Terranoble CarmÊnère Reserva
This wine has a nose of blackberries and herbs. It is fruity with some soft coffee notes and a lasting finish with smooth tannins.
Wine Flight January 4, 2012
Discover Chile
2009 Terranoble Sauvignon Blanc Reserva, Casablanca Valley
2010 Cousino-Macul Sauvignon Gris, Maipo Valley
Tasting Notes: This wine delivers a heady bouquet of lime, lemon and grapefruit. On the palate, there is an herbal quality, perhaps of fennel and dried tarragon. The wine is terrifically bright and crisp with heaps of lime and tangerine flavors.
Sauvignon Gris is a clonal mutation of the Sauvignon Blanc grape; it was imported from Bordeaux.
Vineyards in Chile are among the only wine regions in the world not plagued by phylloxera, and the lack of pests, combined with rich soil, largely eliminates the need for pesticides and fertilizers.
The Maipo valley is a sprawling wine region, with the majority of vineyards near Santiago. Three of Chile's oldest wineries are based in the Maipo Valley, including Cousino-Macul. Tasting Notes: Displaying the color of bright straw, this musky wine has a nose of herbs, pear skin and citrus pith. It is a bit dry, showing lively lemon and pink grapefruit flavors with an apple quality. It finishes with solid clarity, repeating the herbal notes.
Food Pairings: Try this sauvignon with lemonmarinated chunks of fresh white fish seasoned with chilies, parsley, and a bit of onion or try a classic pairing with raw oysters. PLCB 505519 @ $12.99
Food Pairings: This wine pairs beautifully with grilled clams. PLCB 514552 @ $15.99 *all collages from: winesofchile.org
2010 Leyda Pinot Nior Classic, Leyda Valley This region has a strong maritime influence with a moderate climate that includes mist in the morning and winds in the afternoons, making for great chardonnay and pinot noir.
2010 Terranoble Carménère Reserva, Maule Valley Carménère varietal is now associated primarily with Chile though it originally hails from Bordeaux and the name derives from the French word for crimson. Tasting Notes: With a red-violet color, this wine has a nose of blackberries and herbs. It is fruity with some soft coffee notes and a lasting finish with smooth tannins.
Tasting Notes: With earthy tones of grass and soil on the nose, this wine opens up to reveal blueberry, cherry and cranberry flavors with a tart finish. Food Pairings: A nice thick slice of lightly seared fresh tuna paired with Pinot Noir is a match made in heaven. PLCB 510057 @12.99
Food Pairings: This wine is perfect with grilled Chilean sea bass. PLCB 517519 @ $13.99
2010 Henry Fessy Pouilly-Fuissé With fruity notes of peach and apricot, this pale yellow wine has a light acidity at first, followed by a round finish of fruit and hazelnuts.
2009 Halala Afrika Chenin Blanc
2000 Château La Tour de By Médoc
This wine has tropical fruit on the nose and the palate is packed with green apple, peach and melon flavors with a crisp, acidic finish.
This blend has a wonderful structural balance between the fruity taste, fresh acidity and dry, earth tones. It finishes with a hint of oak.
Wednesday, February 1, 2012
Dutch Diaspora
With speaker Jacob Bacharach.
Marie Duffau Armagnac Napolean With caramel notes on the nose and a gentle mouth feel, this Armagnac has flavors of vanilla, orange and cocoa with a warm oaky finish.
2010 Henry Fessy PouillyFuissé, Bourgogne This wine takes its name from two villages in the Mâcon area (Mâconnais): Pouilly and Fuissé.
Wine Flight February 1, 2012
Dutch Diaspora Tasting Notes:
This wine is pale yellow with green highlights. The bouquet is complex with floral notes upfront and fruitier notes of peach and apricot underneath. It is pleasant on the palate with a light acidity at first, followed by roundness. The floral notes are subtle with the fruit overriding and on the finish there is a touch of dried fruits and hazelnut.
Food Pairings:
The Dutch served as a considerable merchant fleet for French wine during the 16th and 17th centuries, especially during times of conflict between France and England. Dutch engineers drained the marshy Médoc valley, allowing for vineyards such as La Tour de By, which is featured tonight.
Pair this Bourgogne with roasted chicken with morels in a tarragon cream sauce. After sautéing garlic, morels, and onion in butter, pour 1 cup of the Pouilly-Fuissé into the pan and reduce by half. Add tarragon, crème fraiche and lemon then serve.
PLCB 32399 @ $15.99
2009 Halala Afrika Chenin Blanc, South Africa
2000 Château La Tour de By Médoc Cru Bourgeois, Bordeaux
Dutch merchants set up outposts in South Africa in the late 1600s, and began competing with the British for territory with the Zulu and Xhosa tribes that inhabited the region. The colonial policy of racial apartheid was established early on until it was finally abolished in the early 1990s. Although South African wines were made earlier, it wasn’t until the French Huguenots arrived in the 1700, that top quality wines were made. Chenin Blanc is the number one planted grape in the region and Halala means “to celebrate” in Zulu.
Tasting Notes: This Bordeaux blend of Cabernet Sauvignon, Merlot and Petit Verdot grapes is youthful and silky. It has a wonderful balance of structure between the fruity taste, fresh acidity, and dry earth tones. It finishes with a hint of oak. This wine will benefit from ageing as that will mellow some of the tannins.
While Cognac is made largely from the Ugni Blanc grape, Armagnac’s base wine is made from a blend of several varieties to include Ugni Blanc and Folle Blanche. The still used in Cognac is based on double distillation and the still mainly used for Armagnac is based on continuous distillation.
After ageing for six years in oak, this smooth Armagnac has caramel notes on the nose and a gentle mouth feel. Flavors of vanilla, orange and cocoa are present and its finish is warm, with a hint of oak.
This wine has tropical fruits on the nose and on the palate it is packed with green apple, peach, pineapple and succulent melon flavors. The finish shows fresh and crisp acidity.
Food Pairings:
Food Pairings: Try this wine with
PLCB 32263 @ $7.99
The Dutch distilled wines of this region into spirits to avoid a wine embargo and to reduce export freight. This distillation led to the brandy making process.
Tasting Notes:
Tasting Notes:
bass, tuna or cod sautéed meunière style (literally, in the manner of a miller’s wife: a preparation where the fish is lightly rolled in flour and pan sautéd in butter).
Marie Duffau Armagnac Napoleon, Bas-Armagnac
Food Pairings: This Bordeaux is perfect with spiced, broiled squab served with an onion compote. The earthy juiciness of the wine is marvelous with the crispy little birds.
PLCB SLO 52580 @ $20.79
Try paired with Roquefort or aged sheep’s milk from the Pyrenees. Also good with petit fours made with candied orange, cinnamon or chocolate, or with a coffee that accentuates the aromas of its aging in barrels.
PLCB 6481 @ $30.69
2010 Dr. Konstantin Frank Dry Riesling This Riesling has wonderful acids that balance with the sugar to enhance the floral and bright tangerine flavors.
2009 La Casa Narcisi Chancellor With bold flavors of berries and plums, this big red has a tinge of vanilla on the finish.
2008 La Casa Narcisi Chardonnay
2009 Dr. Konstantin Frank Old Vines Pinot Noir
With complex flavors of ripe apples and melon, this wine has a soft, buttery finish.
This deep Burgundy wine is full of cherry, blackberry and plum flavors with vanilla and forest floor undertones.
Wednesday, March 7, 2012
Wine Day Trip
Hosted by Jacob Bacharach with special guest Dennis Narcisi, co�owner and winemaker of La Casa Narcisi Winery of Gibsonia, Pennsylvania.
Lake Erie Wine Trail
Barbecue I & II
The Grape Belt of America
June 9-10, June 23-24, 2012
220 miles in length, the Eric wine trail features European Vinifera, French hybrids, dessert, fruit and native Labrusca grape variatels. The wine trail is two & one half hours north of Pittsburgh.
Wine Flight March 7, 2012
Roberto@narcisiwinery.com
This winery is an easy 30 minute drive 18 miles north of downtown Pittsburgh.
The Day Trip . . . and weekend jaunts.
Chautauqua Wine & Art Weekend April 9 & 10
Enjoy wine tastings amidst artworks created by artists from the Chautauqua-Lake Erie Art Trail and the N.E. Arts Council. Cheese & Wine Weekend
Featuring Dennis Narcisi of
May 13-15
La Casa Narcisi
Visit all the wineries for fabulous cheeses and special fare, each paired with a complementary wine.
This winery hosts a summer concert series where you can bring your pooch and a picnic to enjoy good wine and good music. Music offered most weekends from 5-8pm. Please see website for
Wine, Dine and Tasting This includes accommodation for two at a Country Inn, breakfasts, a complimentary bottle of wine per table, a romantic fireside dinner for two at the Indaba on Saturday evening, aperitif and desert wine.
summer listings at: http://narcisiwinery.com/about/Events
Italian Lessons at La Casa Narcisi: A complimentary glass of Narcisi wine and appetizer at the beginning of every class! Cene Regionali: Regional themed Wine
Dinners from Italy held the last Thursday of every month at 6:30 pm.
You can also visit Soergel’s Orchard and Market, which holds events all summer long including a Spring gardening workshop on Sunday, March 25th from 1 – 5 pm.
The Ale Erie Wine Trail lies in the middle of a produce paradise, with ample opportunities to pick and eat fresh strawberries, raspberries, blueberries, cherries, plums, peaches, and apples. All summer and fall, one can easily find the best corn, tomatoes, and other vegetables
For more information, please visit: http://www.lake-eriewine-trail.com/pages/events
Contact: www.keukawinetrail.com
The Finger Lakes are a little over five hours from downtown, Pittsburgh and would make a wonderful weekend getaway this summer!
“Viva Italia” March 31-April 1, 2012 Salute Italian cuisine with a focus on simple preparation and high quality ingredients. Wineries will prepare a great variety of specialties from different regions of Italy with rich flavors enhanced by superb, food friendly wines produced from our vineyards. Don't miss this inspiring and satistying food and wine event.
Taste delicious barbecue and grilled foods, this year prepared creatively with the award-winning flavors of Dinosaur Bar-B-Que sauces, rubs, and marinades. From Riesling to Cabernet Franc, join them for the 11th year of this popular event to have fun exploring how well wine can pair with mouth-watering barbecue and summer side dishes. Early summer is a beautiful time to visit Keuka Lake and enjoy each of our wineries’ own spectacular views.
*Weekend Ticket $25 per person *Sunday Only Ticket $19 per person
Keuka in Bloom May 5-6, 2012
Treat yourself to the best of Keuka Lake at the height of springtime. At each winery, not only will you sample wonderful wines and enjoy herbinspired foods, but each ticket holder will also receive one flower and one herb, each in a 4” pot and ready to plant. Tour all eight wineries and return home with fabulous wines and 16 herb and flowers!
Dr. Frank’s Vinifera Wine Cellars This is New York’s most awardwinning winery since 1962. Founded by Dr. Frank, who pioneered the introduction of European wine grape varieties to the Finger Lakes region, this year is the 50th anniversary! For information, please call: 800320-0735
2010 Tramin Pinot Bianco Alto Adige
With layers of perfumed fruit on the nose, this dry and crisp wine has the zesty acidity of green apples and white peaches on the palate.
2010 Tenuta La Marchesa Gavi Piedmont
2010 Prunotto Fiulot Barbera D’Asti Piedmont
With aromas of wildflowers and ripe apples, this wine is fresh and lively on the palate with a dry, nutty taste on the finish.
With a light, bright red color, this wine has flavors of raspberry jam, and a bit of scorched earth. It is well structured with lots of soft tannins that are typical of the Barbera variety.
Wednesday, April 4, 2012
Northern Italian Wines With speakers Milko Miladinov and Jacob Bacharach
2008 Allegrini Palazzo della Torre Veronese This polished red offers juicy blackberry and black fruit flavors, backed by refined tannins and wellintegrated acidity.
2010 Tramin Pinot Bianco Alto Adige DOC* Alto Adige, nestled beneath the Alps, is Italy’s northernmost wine region, and is also known as Südtirol due to its bicultural Italian-Austrian heritage.
Wine Flight April 4, 2012
Northern Italian Wines
Tasting Notes:
With layers of perfumed fruit on the nose, this dry and crisp wine has the zesty acidity of green apples and white peaches on the palate. The finish is dry and long.
Tasting Notes:
With aromas of wildflowers and ripe apples, this wine is fresh and lively on the palate with a dry finish. There is a definite taste of nuts – such as almonds – and it has good acidity with a pleasing bouquet of fruit.
Northern Italian cuisine is characterized by less use of olive oil, pasta and tomato sauce and more use of butter, rice, corn (for polenta) and chesses for cream sauces. Main courses often reflect the people's pride in their unspoiled countryside and are likely to include rabbit, quail or grouse. Seafood and shellfish are very popular on the coasts and rivers and streams provide carp and trout.
PLCB 519399 @ $13.99
*This is an abbreviation for “Denominazione di Origine Controllata”, or controlled place name. This is Italy’s designation for wine whose name, origin of grapes, grape varieties and other important factors are regulated by law.
2010 Prunotto Fiulot Barbera D’Asti Piedmont DOCG
2008 Allegrini Palazzo della Torre IGT* Veronese
Both of these grapes are grown in loose, sandy soils that give the wine a fragrant character that is best enjoyed young. “Fiulot” in the local dialect refers to a young man and this name identifies one of the winemaker’s youngest wines.
This is a blend of 70% Corvina, 25% Rondinella and 5% Sangiovese. This wine is made in the Ripasso method. After the harvest, the grapes from the Palazzo della Torre vineyard follow two different paths: 70% of the grapes picked are vinified immediately, the remaining 30% are left to dry until the end of December. They are then vinified and refermented with the wine from the fresh grapes.
Tasting Notes:
With a light, bright red color, this wine has flavors of raspberry jam, and a bit of scorched earth. It is well structured with lots of soft tannins that are typical of the Barbera variety.
Food Pairings:
If in Italy, try this white with sliced Trentino apples and speck (Alto Adige smoked ham, which is the direct German translation of bacon).
Photographs by Alfonso Cevola as part of his blog “On the wine trail in Italy.”
2010 Tenuta La Marchesa Gavi Piedmont DOCG*
This polished red offers juicy blackberry and black fruit flavors, backed by refined tannins and well-integrated acidity.
Food Pairings:
Begin with antipasti with shaved white truffles, creamy cheese tarts, a vegetable flan and a delicate salad. This could be followed by agnolotti (stuffed pasta seasoned with the drippings from a roast) and risotto.
Food Pairings:
Try this red with Veneto’s traditional dishes of Risi e Bisi (rice and peas), and Fegato alla Veneziana (calf's liver fried with onions).
PLCB 517517 @ $21.99
PLCB 513612@ $15.99
*This is an abbreviation for “Denominazione di Origine Controllata e Garantita”, or controlled and guaranteed place name, which is the category for the highest-ranking wine in Italy.
Tasting Notes:
PLCB 518426 @ $15.99
*IGT is an abbreviation for "Indicazione Geografica Tipica", the lowest-ranking of the three categories of Italian wine regulated by Italian law.
Vouvray Blanc Brut C. Greffe This wine has a clear gold color with a complex nose of grilled almonds, white peaches, and citrus. It has pears, dried fruits and lime on the palate.
2009 MacMurray Ranch Chardonnay
2010 Le Paradis Chinon Cab Franc
With bright notes of oranges and spring flowers on the nose, this rich chardonnay has restrained oak contact bringing caramel and vanilla flavors, but the emphasis is on the lemony fruit.
This spicy red is ruby in color, and the nose has currant-like fruit which carries over to its complex flavor palate. It boasts licorice and rich red fruit accented with an herbal bouquet.
Wednesday, May 9, 2012
Progressive Wine Tasting
Arugula, goat cheese, pine nuts & fig salad Boudin Blanc terrine with cranberry mustard sauce & Giardiniera Lemon pound cake with macerated strawberries & whipped mascarpone with Jacob Bacharach
2010 Macalan Dindarello With a straw-gold color and aromas of grapefruit, rose petal and sweet spices, this is a fresh and clean Moscato. It turns syrupy-sweet with ripe tropical fruit flavors and has a long, slightly bitter finish.
Wine Flight May 9, 2012
Progressive Wine Tasting
The wines on a progressive wine list are grouped in flavor categories, rather than being categorized by grape. Wines with similar flavors are listed in a simple sequence starting with those that are sweeter and very mild in taste like champagnes and other sparkling wines and progressing to the wines that are drier and stronger in taste. So, a white list would move from sparking to blush and Riesling, then Fume Blanc and Pinot Grigios, and finish with oaky Chardonnays. The reds would move from Pinot Noir and Merlot onto Cabernet Sauvignon, red Zinfandel and Syrah.
Vouvray Brut C. Greffe Loire
2009 MacMurray Ranch Chardonnay
The name “champagne” only truly applies to sparkling wines from Champagne, France. French champagne is made primarily from pinot noir and chardonnay grapes, but any varietal from anywhere in the world can be made sparkling. Styles range from dry to sweet: “Brut” means dry while “extra dry” is actually sweeter, and although “demi-sec” translates literally as “half-dry” it is sweeter than extra dry and is more of a desert wine.
Tasting Notes:
When table wine undergoes a second fermentation, it develops carbon dioxide gas that produces bubbles and the wine is called sparkling. The most famous of these is champagne. Because the stomach immediately absorbs the bubbles and deposits alcohol into the bloodstream, sparkling wine accelerates circulation to the brain and is known as a wine of wit. Vouvrays from favorable vintages have immense aging potential with some examples drinking well into 100 years of age.
Tasting Notes:
This wine has a clear gold color with a complex nose of grilled almonds, white peaches, and citrus. It has pears, dried fruits and lime on the palate and its fine bubbles are light and refreshing.
PLCB 32407 @ $13.99
2010 Le Paradis Chinon Cab Franc
2010 Maculan Dindarello Moscato Tasting Notes:
With bright notes of oranges and spring flowers on the nose, this rich chardonnay has restrained oak contact bringing caramel and vanilla flavors, but the emphasis is on ripe fruit with tropical and lemon cream flavors.
With a straw-gold color and aromas of grapefruit, rose petal and sweet spices, this is a fresh and clean Moscato. It turns syrupysweet with ripe tropical fruit flavors and has a long, slightly bitter finish.
Tasting Notes: This spicy, white pepper red is classic Cabernet Franc from the Loire. Deep ruby in color, the nose has currant-like fruit which carries over to its complex flavored palate. It boasts licorice and rich red fruit accented with an herbal bouquet. Nice refined tannins lead to a tobacco tinged, long finish.
Arugula, Feta & Fig Salad 2 Tbsp minced shallots 1 Tbsp balsamic vinegar 1 Tbsp extra-virgin olive oil 1/4 tsp salt 16 fresh figs, each cut in half lengthwise 6 C trimmed arugula ½ C crumbled goat cheese Salt & pepper to taste Combine first 4 ingredients in a large bowl; stir well with a whisk. Add figs; cover and let stand 20 minutes. Add arugula and toss well. Top with cheese.
PLCB 32480 @ $12.99
Boudin Blanc & Apples 4 Boudin blanc 2 apples, cored and sliced into 6 1 Tbsp butter 1tbsp brown sugar 1 tsp water Brown the boudin in the butter. Lower heat, cover and cook for 10 minutes, turning occasionally. Remove from pan and keep warm. Add the apples to the pan and sauté. Add the sugar and water and cook for 5 minutes.
PLCB 32425 @ $9.99
Lemon Pound Cake ½ C butter, melted 1 C sugar, plus ¼ C sugar 2 eggs, beaten 1 Tbsp lemon juice, plus 1/3 C juice ¼ tsp salt 1 ½ C flour 1 tsp baking soda ½ C milk Preheat oven to 325 degrees. Mix together 1 cup sugar and butter. Add eggs and 1 Tbsp lemon juice. Add salt, flour and baking soda. Add milk and mix. Bake 1 hour. Mix 1/3 C lemon juice and ¼ C sugar. Make holes with toothpick in top of cake and drizzle lemon sugar mixture over the top.
PLCB 32414 @ $14.99 (for 12.7 oz bottle)
2007 Henry Fessy Beaujolais Brouilly
2010 Bonny Doon Roussanne Viognier With a pale yellow color and a perfume of pears, this medium bodied wine tastes of lush apricot, ripe peach, pear, green tea, and quince.
2007 Cave de Rasteau Ortas Prestige
With a clear, deep purple color, this wine has youthful jammy aromas with hints of candied strawberries. On the palate, it is medium dry with raspberry flavors with a slight hint of spice.
With flavors of cherry and candied strawberries, and hints of black tea, this wine has balanced acids and soft tannins, with kick of pepper on the finish.
Wednesday, September 5, 2012
Exploring the Rhone Hosted by K Susan Sternberger with presentation by Jacob Bacharach
2010 Domaine du Grand Prieur Vacqueyras Beginning with aromatic, slightly spicy scents, this wine has tastes of red berries, black cherry and violets. It is fleshy and full-bodied with ripe tannins.
2012 Bonny Doon Roussanne Viognier Roussanne derives its name from its russet (roux) colored skin and as such its flavors are rich, autumnal and evocative of the harvest.
Wine Flight September 5, 2012
Exploring the Rhône Côtes du Rhône wines are usually lightbodied reds with flavors of spicy fruit and Provençal herbs. With the exception of those few Côtes du Rhônes from the syrah-centric northern Rhône, the wines are mandated to be at least 40 percent grenache, with Côtes du Rhône-Villages at least 50 percent. Northern Rhône reds are predominantly Syrah, and they are heartier and fuller bodied than the wines of southern Rhône. Whites are more common in the north and are made from Viognier, Roussanne and Marsanne.
Until 1998, wines labeled as Roussanne in California were, as it transpired, Viognier. This was the result of confusion around the variety of cuttings taken from the Rhône Valley; however, DNA testing revealed the truth.
2007 Henry Fessy Beaujolais Brouilly Tasting Notes: With a clear, deep purple color, this wine has youthful jammy aromas with hints of candied strawberries. On the palate, it is medium dry with raspberry flavors with a slight hint of spice that are backed with mineral notes. Best drunk young, when it is its most charming.
Tasting Notes:
Tasting Notes:
Food Pairings:
The wine’s heft stands up to rich, flavorful dishes, including cream or butter-based sauces and lively seasonings. Serve with butternut squash ravioli, roasted root vegetables, tagine or curry, shellfish (particularly lobster or crab), or warm goat cheese salad.
PLCB 32637 @ $13.99 (Chairman’s Select)
2010 Domaine du Grand Prieur Vacqueyras Domaine du Grand Prieur is one of the oldest vineyards in the Vacqueyras appellation. This estate is located in the Hautes Garrigues of Sarrians, and has a history dating back to the year 980, when it was founded by Guillaume the 1st, Count of Provence and Lord-Prior of Sarrians. This wine is made with 75% Grenache, 15% Syrah, and 10% Mourvèdre.
Roussanne, on its own, is characterized by herbal, tea-like aromas while the Viognier brings heady aromas of stone fruits and blossoms. The result is balanced, rich, and silky.
This wine is pale yellow with a faint greenish cast, and when swirled, it offers a perfume of Asian pear, laurel leaf, and fresh straw. When very cold, the herbal elements of the blend predominate, but as it warms in the glass the apricot and peach blossom open. Medium bodied with lush apricot, ripe peach, pear, green tea, and quince on the palate, it has a lovely cleansing finish.
2007 Cave de Rasteau Côtes du Rhône Villages Prestige
Food Pairings: Fresh and smooth as an aperitif, serve this wine in the French style accompanied by omelette gateau with gougeres, which is a savory pastry made from choux and either Gruvère, Comté or Emmental. Beaujolais is always released on the third Thursday in November, making it the perfect wine to pair with Thanksgiving dinner.
PLCB 32635 @ $8.99 (Chairman’s Select)
This blend of 50% Grenache, 35% Syrah and 15% Mourvèdre displays an attractive nose of wild berries, black fruit, pepper and a hint of tar. It opens up to reveal flavors of cherry compote, candied strawberries, with hints of black tea and olives. With balanced acids and soft tannins, it is still full bodied and offers a spicy kick of pepper on the finish.
Tasting Notes: This wine is very aromatic, slightly spicy, with scents of red berries and black cherry and violets. It is fleshy and full-bodied with ripe tannins. Its long finish is accompanied by notes of garrigue and licorice.
Food Pairings: While not typically served with fish, this hearty wine is a lovely match for lightly seared, rare tuna. Try a coriander crusted tuna over a salad of arugula and fresh nasturtium flowers. The pepperiness of the fish and flowers is a great combination.
PLCB 32590 @ $15.99 (Chairman’s Select)
Food Pairings: Pair this wine with duck and black olives, roasted poultry, or courgette flower fritters.
PLCB 32588 @ $16.99 (Chairman’s Select)
2011 Domaine Les Valanges Mâcon-DavayÊ
2011 Terranoble Classic Chardonnay This Chardonnay offers an attractive color and aromas of ripe pear and pineapple, mixed with butter and vanilla notes on the palate.
This wine has ripe fruit notes that come from lees aging and it is a delicious example of unoaked Chardonnay.
2010 Chateau Julien Merlot With scents of black cherry, currant and some faint leather and cedar, this wine has noticeable forward cherry and currant fruit and a long finish.
Wednesday, October 3, 2012
Vigorous Varietals With speakers Milko Miladinov and Jacob Bacharach
2011 CousinoMacul Merlot With a red ruby color and aromas of black pepper and blackberry, this wine is soft and the palate has flavors of black currant, blackberry and brown sugar.
2011 Terranoble Classic Chardonnay, Central Valley
Wine Flight October 3, 2012
Vigorous Varietals Chardonnay is a green-skinned grape variety used to make white wine. It originated in the Burgundy region of eastern France and is very neutral. Many of the flavors commonly associated with it derive from outside influences such as terroir and oak. It is used to create many different styles of wine; from lean, crisp, mineral wines like Chablis, to American styles of Chardonnay with tropical fruit flavors. Merlot is a dark blue wine grape that is used for both blending and for varietal wines. The name Merlot is thought to have been derived from the old French word for young blackbird, probably due to the color of the grape. Merlot –based wines usually are medium-bodied with hints of plum, currant, and berry. Its softness, combined with its early ripening, makes Merlot a popular blending grape.
Tasting Notes: This Chardonnay offers an attractive color and aromas of ripe pear and pineapple, mixed with butter and vanilla notes on the palate. This is a more acidic, citrusy style of wine, yet it's flush and not at all sour.
2011 Domaine des Valanges Mâcon-Davayé, Burgundy
Food Pairings: Try with sautéed prawns, garlic butter clams and sushi. PLCB 519399 @ $13.99
Tasting Notes: This medium-bodied Chardonnay has all the orchard fruit one could want from a wine from the Mâconnais. Bright, green apple fruit is soft on the midpalate, and it offers a crisp finish. It has ripe fruit notes that come from lees aging and it is a delicious example of unoaked Chardonnay. Food Pairings: Try this wine with shrimp salad with mango and curried marshmallows or grilled pineapple and bacon.
All artwork by Anna Rea
PLCB 513612@ $15.99
2010 Chateau Julien Merlot, Monterey
2011 Cousino-Macul Merlot, Maipo Valley
Tasting Notes: The wine smells like a huge pile of plum, bright tart cherry, violet leaf, and a touch of leather and chocolate: bittersweet, very dark chocolate. It blows up into bright red tart cherries and plum – bright and acidic – before softening again into violet, violet leaf, and a bit of garden soil. The finish is long and reminiscent of really tart green apples that have been lightly dusted in violet sugar.
“Macul” is a word from the language spoken by the indigenous people before the discovery of America; the language is Quechua, and Macul in Quechua means “right hand”.
Food Pairings: Do what I did and have it with baguette, mozzarella and duck skin. Or, you know, don’t. But duck would work, especially if in confit form and dumped on top of a huge pile of spring greens or any other kind of fun lettucey stuff you’re into. PLCB 518426 @ $15.99 *this review and food pairing by kimandtonic.com
Tasting Notes: With a red ruby color and dark aromas of tar, black pepper, plums and blackberry, this wine is soft and balanced. The palate is creamy and has baked, lightly raisiny flavors of black currant, blackberry and brown sugar. Food Pairings: Pair this wine with duck confit and roasted fennel. PLCB517517 @ $21.99
2011 Argiolas Costamolino This wine is lemon-green in color with intense yet delicate aromas of lemon oil, pineapple, honey and sea breezes. On the palate, it has a delightfully zesty acidity and a slightly chalky texture.
2010 Terre Grillo With a gold color and a faint green cast, this wine has ripe apple and citrus aromas with pretty floral overtones. The flavor follows with strong nectarine that is backed up with good minerality in a fairly lengthy finish.
2009 Tasca d’Almerita Regaleali Rosso Nero d’Avola Ruby-red color, this wine offers layered notes of sweet balsamic, cherry, mulberry, raspberry and vanilla. It is complex and supple, with ripe berry flavors and silky tannins.
Wednesday, November 7, 2012
Italian Islands
With speakers Jacob Bacharach and Milko Miladinov
2009 Argiolas Costera With a Bordeaux red color, this wine is reminiscent of the sea. It has some blackberry fruit flavors, but mostly what comes through is a briny spiciness and a bracing dryness.
2010 Terre Grillo IGT, Sicilia Grillo is an ancient Sicilian variety typically grown along its southwestern coast, between Marsala and Trapani.
Wine Flight November 7, 2012
Italian Islands Both Sicilia and Sardinia were invaded by the Italians, Spanish and Arabs, and it was thought that the Spanish first imported grape vines to the islands. However, recent genetic testing on Cannonau (known as Grenache elsewhere) grape pips and sediment has proven that native Sardinian wine vines date back to 1200 BC.
2011 Argiolas Costamolino DOC, Sardinia Vermentino grapes marry lively acidity with stony minerality.
Tasting Notes: With a gold color and a faint green cast, this wine has ripe apple and citrus aromas with pretty floral overtones. The flavor follows with strong nectarine that is backed up with good minerality in a fairly lengthy finish. Food Pairings: Serve with fish-based antipasto, grilled fish or shellfish, pasta with clams or mussels, and marinara sauce. PLCB 521565 @ $9.99
Orgosolo, located on the island of Sardinia, is famous for its Cubist inspired murals; a sort of street art graffiti, where local artists paint the walls of the town with stories of its past and with tales reproducing the main events of Italy’s history and world affairs. Many graffiti have strong political backgrounds, and are very controversial in the measure that they attack historical figures studied and considered as heroes by mainstream media and school textbooks. Visitors will find something new every year.
Tasting Notes: This wine is lemon-green in color with intense yet delicate aromas of lemon oil, pineapple, honey and sea breezes. On the palate, the wine has a delightfully zesty acidity and a slightly chalky texture.
2009 Tasca d’Almerita Regaleali Rosso Nero d’Avola IGT, Sicilia Tasting Notes: Bright ruby-red color, this wine offers layered notes of sweet balsamic, cherry, mulberry, raspberry and vanilla. On the palate, it is complex and supple, with ripe berry flavors framed by silky tannins. After decanting for a few hours, there are hints of spices and herbs, especially mint. Food Pairings: Try with local specialties such as Panelle (fried chickpea polenta), Caponata (sweet and sour eggplant dish), or Tasca’s own cheeses and olives, various pasta dishes and top off the feast with Cannoli, which is said to be mythical in Sicily.
2009 Argiolas Costera IGT, Sardinia Costera is a blend of 90% Cannonau, 5% Carignano and 5% Bovale Sardo. Tasting Notes: With a Bordeaux red color, this wine is reminiscent of the sea. It has some blackberry fruit flavors, but mostly what comes through is a briny spiciness and a bracing dryness. True to form for a Mediterranean Grenache.
PLCB SLO 526551 @ $14.99
Food Pairings: Pair with seafood of any kind. Try with grilled oysters with spicy tarragon butter, Manila clams with Soppressata and sweet vermouth or Ligurian seafood stew.
Food Pairings: Costera is an excellent food wine that is best enjoyed with roast beef with herbs, filet mignon, Malloreddus (saffron gnocchi) and sharp cheeses like Sardinian pecorino.
PLCB 520810 @ $14.99
PLCB 516438 @$15.99
2011 Les Vignerons de Tavel Chant du Soleil With strawberry and raspberry aromas, this slightly dry rosé has a taste of watermelon rind, pomegranate and cassis with a tart, crisp finish.
2011 Percheron Cinsault With a nose of confected raspberries, almost reminiscent of ice pops, this wine is light bodied with the taste of Morello cherries and a slight spiciness.
2009 Bodega Goulart Malbec
NV De Chanceny Crément de Loire, Brut With a pale yellow color and tiny bubbles, this wine evolves gracefully across the palate with nice aromatic persistence in the mouth and lingering notes of fresh peaches.
Fromager D’Affinois
This is a mild, soft and creamy cow’s milk cheese with a light rind and buttery taste.
Zamorano
Originating from Spain, this sheep’s milk cheese is hard and rubbed with olive oil.
Applewood Cheddar
With a deep ruby color and brooding flavors of blackberry and wild cherry, this wine is complex and elegant.
This English cow’s milk cheese has a medium texture with a smoke and sweet paprika flavor.
Wednesday, December 5, 2012
Holiday Wine & Cheese with Jacob Bacharach and Carol “Dear Heart” Pascuzzi
1,000 Days Aged Gouda This cow’s milk cheese is semi-hard with a nutty, salty, caramel flavor, with a hint of bourbon.
NV DeChanceny Crémant de Loire, Brut
Wine Flight December 5, 2012
Holiday Wine & Cheese
Cows graze primarily on ground cover grasses, often taking up some of the soil in bites. This gives their cheeses an earthier flavor that will vary greatly from one place to another. Cheese made from grazed cows rather than corn fed animals will have a yellow hue rather than a pasty white color. This is from carotene found in the pasture grasses.
2011 Les Vignerons de Tavel Chant du Soleil
The word “crémant” is used on bottles of bubbly wine from France that are made outside the designated Champagne area. This sparkler is made with 70% Chenin Blanc, 15% Chardonnay and 15% Cabernet Franc grapes. It is aged for 18 months in 12th century cool, limestone cellars.
Tasting Notes: With a pale yellow color and tiny
bubbles, this wine is rounded and delicate with a fine nose and freshness. It evolves gracefully across the palate with nice aromatic persistence in the mouth and lingering notes of fresh peaches, pears and honey. Try to distinguish the floral notes of the Chenin grape from the crusty bread and oak taste of the Chardonay.
Sheep eat mostly the tender, sweet top blade grass. Sheep milk cheese is the highest in fat and that, coupled with their grazing preferences, makes sheep’s milk cheeses rich, buttery and usually less assertive in flavor.
Food Pairings:
Tasting Notes:
Serve as an aperitif or pair with a creamy, light cheese such as Fromager D’Affinois or try with a buttermilk panna cotta with crushed strawberries and a touch of rosewater.
PLCB 13094 @ 11.99
2011 Percheron Cinsault, Old Vine
2009 Bodega Goulart Malbec, “The Marshall”
The grapes for this wine are grown on 65 year old vines in Swartland. However, to use the WO (Wine of Origin) designation Swartland, a wine has to be bottled in South Africa, and this is bottled at Boutinot's winery in France, so it has to carry the hugely unspecific appellation Western Cape. This wine is named after the Percheron workhorses that are used on the Waterkloof estate in Somerset West.
Tasting Notes:
With a deep ruby color and brooding flavors of blackberry and wild cherry, this wine is complex and elegant.
Food Pairings:
Pair with Iberico, Manchego and Tallegio. This evening, we pair with Landana 1,000 Days aged Gouda.
PLCB 33023 @ $13.99
Tasting Notes:
With strawberry and raspberry aromas, this slightly dry rosé has a taste of watermelon rind, pomegranate and cassis with a tart, crisp finish.
Food Pairings:
Pair with Marqués del Castillo Zamorano, which is made from Churra and Castilian sheep’s milk.
PLCB 32662 @ $11.99
While considered a red, this rosé colored wine has a nose of confected raspberries, almost reminiscent of ice pops. On the palate it is light bodied with the taste of Morello cherries and a slight spiciness. Can be drunk chilled or at cellar temperature and different notes will arise with those changes.
Food Pairings:
Try with grilled Aubergine, roasted red pepper, and goat cheese on a toasted baguette. Tonight we pair this wine with Applewood cheddar cheese, which is dusted with paprika.
PLCB 32474 @ $9.99
Goats prefer the highest and most tender leaves and stripping bark from trees, therefore, their milk produces cheeses with more acidic and bright flavor, and a characteristic “goatiness” that is barn yard-like. It also has the least amount of fat in it.