Sunday, December 21, 2008

Wines of Spain

Common Grape Varieties in Spanish Wines

In the last few years we have enjoyed many wines from Spain that represent high quality wines and exceptional values. Here is a compilation of the most common grapes we have encountered and the qualities they bring to the wine. Spain has more acres of vineyards than any other country in the world and modern winemakers are using old vines to produce world class wines at every price point.

Albariño
White. Native to Galicia, with small, very sweet glyceric berries which produce high quality wines. It is the basic grape of Rías Baixas DO. There has been a dramatic increase in the area planted with this grape over the last few years.

Cariñena
Red. Produces robust, balanced wines. An excellent complement to Garnacha, it is widely planted in Catalonia and La Rioja, where it is known as "Mazuela". It is also considered a main variety in Calatayud, Costers del Segre, Penedés, Tarragona and Terra Alta DOs.

Garnacha Tinta
Red Garnacha. A high-yielding grape that produces vigorous wines. This is the most widely grown red grape in Spain, especially in La Rioja, Madrid, Navarre, Tarragona, Teruel, Toledo and Zaragoza. It is considered a main variety in the following DOs: Ampurdán-Costa Brava, Calatayud, Campo de Borja, Cariñena, Costers del Segre, La Mancha, Méntrida, Penedés, Priorato, Somontano, Tarragona, Terra Alta, Utiel-Requena, Valdeorras and Vinos de Madrid.

Graciano
Red grape with a low yield, which produces highly prized wines. Young Graciano wines are very tannic, rough and tart, but develop superbly during ageing, both in cask and bottle. For this reason, these grapes are present in Gran Reservas from La Rioja and Navarre. The Graciano grape is not very abundant due to its low yields and can often be found mixed with other grapes in the same vineyard.

Malvasía
White. Originally from Greece, this grape produces very aromatic and distinctive wines. It is mainly found in Valencia, Zamora and the Canary Islands, and is classified as a main variety in Calatayud DO. There also is a variety known as Malvasía Riojana, widely used in Rioja white wines. In Catalonia, it is known as Subirat Parent.

Mencía
Red. According to recent studies, this grape is very similar to Cabernet Franc. It produces high quality wines and is most widely planted in León (68%), Zamora, Lugo and Orense provinces. It is considered a main variety in Valdeorras and Bierzo DOs.

Monastrell
A red, very sweet and productive grape. It produces wines with a deep colour and considerable alcoholic content. It is mainly found in Murcia (52%), Alicante, Albacete and Valencia and it is considered a main variety in DOs such as Alicante, Almansa, Costers del Segre, Jumilla, Penedés, Valencia and Yecla.

Tempranillo
Red. Superb quality and very aromatic, the star of Spanish grapes. It is called Ull de Llebre in Catalonia, Cencibel in Castile-La Mancha and Madrid, and Tinto Fino and Tinto del Pais in Castile and Leon. It flourishes in Burgos, La Rioja, Alava, Cuenca and Ciudad Real. It is considered a main variety in the following DOs: Calatayud, Cigales, Conca de Barbera, Costers del Segre, La Mancha, Penedes, Ribera del Duero, Rioja, Somontano, Utiel-Requena, Valdepenas, and Vinos de Madrid.

Torrontés
White. Originally from Galicia, it produces wines of little body and good acidity, with considerable personality and an intense bouquet. It can be found throughout Galicia and in Córdoba.

(From Vinos de España)

Juan Gil, 2005

Juan Gil, 2005

The 2005 Juan Gil is 100% Monastrell aged for 12 months in French and American oak. It was sourced from estate vineyards with 45 year old vines. Bodegas Juan Gil is located in the Jumilla region of Spain. This region is known for having a harsh, arid climate with shallow, chalky soils on a bed of limestone and rock. These conditions challenge the vines and produce very low yields. This wine has a dark red color with purple tones. On the nose it has powerful aromas of red berries, blueberry, leather and smoke. This is a medium bodied wine with ripe blackberry and cranberry notes with sweet tannins and moderate acidity and minerality. The palate is very rich with an elegant balance between fruit, earthiness, spice and oak. This is more “new-world”, than old. This is another great value from Spain that can be found in the Seattle area for about $13. This wine will pair well with any hearty meal, aged cheese or quality chocolate. The 2006 vintage will be in stores shortly.

Friday, December 19, 2008

Rosemount Mountain Blue Shiraz Cabernet, 2001

Rosemount Mountain Blue Shiraz Cabernet, 2001


Mountain Blue is the jewel in the crown of Rosemount's vineyard estate in Mudgee, on the western slopes of the Blue Mountains in New South Wales Australia. This wine has a deep purple/ruby color. The nose is packed with black fruit, licorice and spice. This is a rich and elegant wine with flavors of ripe black cherry, blueberry jam, current, licorice and pepper. There is a nice gentle cloak of toasty oak along with pleasant sweet tannins that add to the lingering, harmonious finish. This is a lovely wine from Rosemount Estates that was a great compliment to last night’s “snow storm” dinner.

Saturday, December 13, 2008

Mano a Mano, 2006

Mano a Mano, 2006

Mano a Mano is 100% Tempranillo from the La Mancha region of Spain. This is another fine wine from the Jorge Ordonez Selection that is imported by Elliot Bay Distributing of Seattle. The grapes are hand picked from vineyards located at an elevation of about 2000 ft. and the wine is aged in French oak for 6 months. This wine is another example of the amazing values coming from Spain. The color is a lovely dark purple that is almost opaque. On the nose is the aromas of blackberry and black cherry with some tobacco and coffee. This is a big wine that delivers a broad mouthfeel of black fruit, licorice and dark chocolate. There is a gentle acidity cloaked with fine grained tannins that keep this wine well balanced. The finish is long and chewy. This wine can be found for under $10 in the greater Seattle area. If you want to enjoy a “big” Tempranillo at a “small” price, search out some Mano a Mano.

Monday, December 8, 2008

Bodegas Ateca Garnacha de Fuego, 2007

Bodegas Ateca Garnacha de Fuego, 2007

This Garnacha from the Calatayud region of Spain represents another great value wine that proves you can get interesting and delicious wines on a tight budget. The Garnacha grapes are from old vines that really excel in the high elevation and gravely soil vineyards of Bobegas Ateca. This is another fine wine from the Jorge Ordonez Selection. This is a medium bodied wine with a deep red color and a nose of fresh raspberry and citrus peel. On the palate there is ripe red raspberry, cranberry sauce and some spicy pepper. There are supple tannins that highlight the fruit driven style. This wine shows a zesty, focused personality that will pair well with any spicy dish. We enjoyed this with my Albóndigas with Tomatoes and Peas.

Albóndigas with Tomatoes and Peas

Albóndigas with Tomatoes and Peas

All over the world you will find meatballs, but these Albóndiga of Spain have a Moorish origin with a generous use of delicious spice. These are great for a tapas wine party and will pair well with a fruit forward spicy Spanish Garnacha.

Meatballs (Albóndigas)

1 ½ lbs. ground Turkey
1 egg
3/4 cup dried bread crumbs
½ cup milk
1 tsp. salt
1 tsp. ground marjoram
1 tsp. ground cumin
1 tsp. ground coriander
½ tsp. ground nutmeg
½ tsp. smoked paprika
2 cloves garlic, chopped
2 tablespoons olive oil

Combine all ingredients above (for meatballs) in a mixing bowl. Form mixture into golf ball size meatballs and place on a large sheet pan coated with olive oil. Place in 400 degree oven and bake for about 8-10 minutes until firmed and slightly brown.

Tomato Sauce

1 28 oz. can crushed tomatoes
1 6 oz. can tomato paste
1 cup white wine
1 small onion, chopped
2 cloves garlic, crushed
1 tsp. salt
½ tsp cayenne pepper
1 pinch of saffron
3 tablespoon olive oil
½ cup fresh of frozen peas

In a large ovenproof pot, add the olive oil, onion and garlic and stir, over medium heat until the onions are soft and translucent. Add the remaining sauce ingredients to the pot and simmer on low for about 10 minutes. Add the meatballs to the sauce, cover pot and place in 325 degree oven for 45 minutes. Serve warm as part of a Spanish tapas party or as an entree with some basmati rice and an interesting green salad.

Sunday, December 7, 2008

Fontanafredda Torremora Dolcetto, 2006

Fontanafredda Torremora Dolcetto, 2006

Dolcetto is one of the great grape varieties in Piedmont, but often takes the back seat to the better known Nebbiolo and Barbera. Fontannafredda is a large producer in this area crafting Barolo and Barbaresco DOCGs plus everyday wines from Barbera and Dolcetto and Nebbiolo. The grapes in this Torremora are sourced from vineyards around Alba and La Morra. This wine is fermented in stainless steel and stored in large stainless steel vats until bottled. This wine has a clear, ruby-red color with violet highlights. It has an alluring nose of spicy cherry and raspberry with slight minerality. In the mouth this is a medium bodied wine with pleasant flavors of crushed berries, cherries, almonds and spice. There are abundant smooth tannins that keep this wine quite dry and persistent. This is a relatively simple, but well made wine that represents a nice value and alternative to more pricey wines from the area. If you haven’t tried some Dolcetto, you should! We bought this wine at Esquin, in Seattle, for about $14.

Tormaresca Neprica, 2007 and Yo Pauly's Pizza

Tormaresca Neprica, 2007 and Yo Pauly's Pizza

After Thanksgiving and three days of turkey in all forms, it was time to move on to “Pizza and Wine Night”. We were down in Scottsdale and stopped by our favorite New York Style Pizza Place, Yo Pauly’s. We picked up an 18 inch “Wiseguy’s Choice” with fresh mushrooms, ricotta cheese, mozzarella, and sausage. Earlier in the day we bought a bottle of Tormaresca Neprica, 2007 at the Scottsdale Costco. Neprica is a blend of 40% Negroamaro, 30% Primitivo and 30% Cabernet Sauvignon (hence the name Ne Pri Ca). This is a wine, from Puglia, Italy and is part of the Antinori family of wines that is imported and distributed by Ste Michelle Wine Estates. This wine has a deep ruby red color with a nose of red fruits and cassis. This is a medium to full bodied wine with a rich mouth feel loaded with black fruit, cola and licorice. This is an un-oaked wine with smooth tannins and just enough acidity to pair well with our pizza. The long, chewy finish was impressive for a wine at this price point. This is a nice alternative to a standard Sangiovese or Nero d’Avola. This wine can be found for about $8-9 and represents another excellent value from Southern Italy.

Saturday, November 22, 2008

Matthews Petit Verdot, 2002

Matthews Petit Verdot, 2002

Petit Verdot is one of the five "Noble" red varietals allowed in Bordeaux. Petit Verdot is primarily used to add structure to the Bordeaux blends, however, on its own this grape can produce hardy wines with deep black color, abundant tannins and alcohol. A few nights ago we got together with our good friends Jim & Taffina and headed up to the Third Floor Fish Café to kick-back and enjoy some good food and wine. Jim brought a bottle of Matthews Petit Verdot, 2002, from the Ciel Du Cheval Vinyard in the prestigious Red Mountain Appellation of the Columbia Valley. In the glass this is a very dark red wine that is nearly opaque with a black hue. The bouquet is overwhelmingly rich with a flamboyant mix of ripe black fruit intermixed with flowers and some salty minerality. On the palate there is ripe black fruit, crème de cassis, licorice, violets and meat. This is a full throttled, multilayer palate that is both delicious and impressive. It is a full bodied wine with considerable tannins and ample acidity giving it excellent balance, depth and length. After just a few sips of this massive wine, I knew ordering fish would not work so I decided to order Grilled Pork Tenderloin. This is another outstanding wine from Matthews Cellars that we will talk about for years to come.

Monday, November 17, 2008

Finca Sophenia Malbec, 2006

Finca Sophenia Malbec, 2006

As trends in wines continue, so is the flow of great value wines from Mendoza. With the vineyards located at about 4000 feet in the Argentina Andes, the wines of Finca Sophenia are crafted under the direction of world renowned wine consultant Michel Rolland. This Malbec was aged in French oak barrels for about twelve months. The wine has a lovely deep red color with violet hues. On the nose are the aromas of black cherries, plums, coco and violets. This is a medium to full bodied wine with smooth tannins and only a hint of toasty oak. There is a wonderful elegance to the flavors, smoothness and complex lingering finish that make this wine truly delightful. We bought this wine at Seattle Wine Company, for about $10. At this price-point, the Finca Sophenia Malbec is our favorite Malbec of the moment! We enjoyed this lovely Malbec with a Grilled Flat-Iron Steak with Marjoram Crusted Potatoes and Chard.

Sunday, November 16, 2008

What are Tannins?

Tannins
From Wikipedia, the free encyclopedia

Tannins are astringent, bitter plant polyphenols that either bind and precipitate or shrink proteins. The astringency from the tannins is what causes the dry and puckery feeling in the mouth following the consumption of red wine, strong tea, or an unripened fruit. The term tannin refers to the use of tannins in tanning animal hides into leather; however, the term is widely applied to any large polyphenolic compound containing sufficient hydroxyls and other suitable groups (such as carboxyls) to form strong complexes with proteins and other macromolecules. Tannins have molecular weights ranging from 500 to over 3,000. Tannins are incompatible with alkalis, gelatin, heavy metals, iron, lime water, metallic salts, strong oxidizing agents and zinc sulfate.

Tannins are distributed all over the plant kingdom. They are commonly found in both gymnosperms as well as angiosperms. In terms of location of the tannins in a plant, they are mainly located in the vacuoles or surface wax of the plants. These sites are where tannins do not interfere with plant metabolism, and it is only after cell breakdown and death that the tannins are active in metabolic effects. Tannins are found in leaf tissues, bud tissues, seed tissues, root tissues and stem tissues. An example of the location of the tannins in the stem tissue is that they are often found in the growth areas of trees, such as the secondary phloem and xylem and the layer between the cortex and epidermis. Tannins may help regulate the growth of these tissues. They are also found in the heartwood of conifers and may play a role in inhibiting microbial activity, thus resulting in the natural durability of the wood. However, there may be a loss in the bioavailability of tannins in plants due to birds, pests, and other pathogens. The leaching of tannins from the decaying leaves of vegetation adjoining a stream may produce what is known as a blackwater river.

Tea

The tea plant (Camellia sinensis) is an example of a plant said to have a naturally high tannin content. When any type of tea leaf is steeped in hot water it brews a "tart" (astringent) flavor that is characteristic of tannins. This is due to the catechins and other flavonoids. Tea "tannins" are chemically distinct from other types of plant tannins such as tannic acid and tea extracts have been reported to contain no tannic acid. Black tea and peppermint tea are more inhibitory of iron than herb teas like chamomile, vervain, lime flower and pennyroyal.

Wine
Tannins (mainly condensed tannins) are also found in wine, particularly red wine. Tannins in wine can come from many sources and the tactile properties differ depending on the source. Tannins in grape skins and seeds (the latter being especially harsh) tend to be more noticeable in red wines, which are fermented while in contact with the skins and seeds to extract the colour from the skins. The stems of the grape bunches also contain tannins, and will contribute tannins if the bunches are not de-stemmed before pressing and fermentation. Tannins extracted from grapes are condensed tannins, which are polymers of proanthocyanidin monomers. Hydrolysable tannins are extracted from the oak wood the wine is aged in. Hydrolysable tannins are more easily oxidised than condensed tannins.
Modern winemakers take great care to minimize undesirable tannins from seeds by crushing grapes gently when extracting their juice, to avoid crushing the seeds. Pressing the grapes further results in press wine which is more tannic and might be kept separately. De-stemming is also widely practiced. Wines can also take on tannins if matured in oak or wood casks with a high tannin content. Tannins play an important role in preventing oxidation in aging wine and appear to polymerize and make up a major portion of the sediment in wine.
Recently, a study in wine production and consumption has shown that tannins, in the form of proanthocyanidins, have a beneficial effect on vascular health. The study showed that tannins suppressed production of the peptide responsible for hardening arteries. To support their findings, the study also points out that wines from the regions of southwest France and Sardinia are particularly rich in proanthocyanidins, and that these regions also produce populations with longer life spans. Effects of tannins on the drinkability and aging potential of wine
Tannins in wine have been described, particularly by novice drinkers, as having the effect of making wine difficult to drink compared to a wine with a lower level of tannins. Tannins can be described as leaving a dry and puckered feeling with a "furriness" in the mouth that can be compared to a stewed tea, which is also very tannic. This effect is particularly profound when drinking tannic wines without the benefit of food.
Many oenophiles see natural tannins (found particularly in varietals such as Cabernet Sauvignon and often accentuated by heavy oak barrel aging) as a sign of potential longevity and ageability. As tannic wines age, the tannins begin to decompose and the wine mellows and improves with age, with the tannic "backbone" helping the wine survive for as long as 40 years or more. A strongly tannic wine is also well-matched to very fatty food courses, in particular steaks; the tannins help break down the fat[citation needed], with a salutary impact on both the wine and the steak. In many regions (such as in Bordeaux), tannic grapes such as Cabernet Sauvignon are blended with lower-tannin grapes such as Merlot or Cabernet Franc, diluting the tannic characteristics. Wines that are vinified to be drunk young typically have lower tannin levels.
"Tannin." Wikipedia, The Free Encyclopedia. 13 Nov 2008, 00:42 UTC. 16 Nov 2008 <http://en.wikipedia.org/w/index.php?title=Tannin&oldid=251454788>.

Monday, November 10, 2008

DAMILANO Barbera d’Alba, 2007

DAMILANO Barbera d’Alba, 2007

Damilano is recognized as one of the best “new-generation” producers in the Piedmont area of Northern Italy. They specialize in Barolo, however, produce about 2000 cases of Barbera yearly. Barbera is one of the most widely planted red grapes in Piedmont. Once looked down on as a simple everyday table wine, it has now grown to higher levels of quality. Damilano’s Barbera is a perfect example, with an intense ruby red color and a great food friendly nature. This wine is fermented in stainless steel and stored in oak barrels for about 1 month prior to bottling. It is fruity and lightly spiced and quite youthful. This is a medium bodied wine with a flavors and scents of fresh raspberries, cranberries and black plum. With a good balance between acidity and softness, this fine was a great compliment to a sophisticated Italian meal. Although this is a smooth wine, there is a hint of “fizzante” on the tongue. We enjoyed this wine while dining at Osteria La Spiga, in Seattle. La Spiga is a gem of a restaurant and this lively Barbera added to the total dining experience.

Alexandria Nicole Winery

Alexandria Nicole Winery
http://www.alexandrianicolecellars.com/


Alexandria Nicole Cellars is a Washington State winery dedicated to producing small lots of hand-crafted wines from their 243 acre Destiny Ridge Estate Vineyard located high above the bluffs on the Columbia River, near the town of Patterson, Washington. We are members of their wine club and are lucky to enjoy many of these well crafted wines form the Horse Heaven Hills region of the Columbia Valley. This past weekend we attended the Holiday release party at their Woodinville tasting room. The party featured great wines and music and here is a description of two of the featured wines that we obtained for our cellar. Here is a picture of Kate with winemaker Jarrod Boyle.

Featured red wine releases:
(Descriptions from the winery)

2006 Destiny

This dark purple wine shows concentrated aromas of spice, blackberry, cassis, eucalyptus and dried herb aromas. The mouth holds ripe blueberry, leather, minerality and hints of oak toast. The flavors are well-developed with bold tannins adding to the finish, with a medium to full body and wonderful balance of richness and texture in the palate. This dark beauty is wonderful now but promises to hold for years to come.225 cases. 66% Cabernet Sauvignon, 13% Merlot, , 11% Cabernet Franc, 7% Petit Verdot, and 3% Malbec. Aged in 90% new French oak and 10% neutral oak for 18 months.





2005 MacKay Duck Press Red

Duck Press Red is rich, bold wine with a full-bodied mouth feel, a bouquet of dark fruit aromas, with layers of jammy fruit, blackberry, and intense mocha flavors. On the finish, it is long and toasty with oak components punctuated by brown sugar, vanilla bean dust adding to the soft tannins. The fruit was sourced from four different blocks within Destiny Ridge Vineyard. 156 cases. 56% Merlot, 20% Cabernet Sauvignon, 14% Petit Verdot, and 10% Malbec

Both these wines are truly delicious and elegant and show that Alexandria Nicole can produce world-class wines with great character and distinction. Bravo!

Carlos Basso Dos Fincas, 2007

Carlos Basso Dos Fincas, 2007

This red wine from Mendoza is a blend of 60% Cabernet Sauvignon and 40% Malbec. The Basso family moved to Argentina, from their homeland of Italy, and they have been producing wines there for more than 75 years. The Carlos Basso wines are from 100% estate fruit and these wines represent great values. This wine has a deep ruby color with dark cherry and blackberry on the nose. This is a medium bodied wine with wonderful rich flavors of dark berries and cherries with hints of coco and spice on the smooth and refined finish. The tannins, oak and acidity are well balanced and make this wine truly delicious, on its own, or with a hardy meal. We purchased this wine at Esquin, in Seattle, for under $10. This is another excellent value wine from Mendoza.

Sunday, November 2, 2008

Borsao Seleccion, 2005

Borsao Seleccion, 2005

This is a new release from Bodegas Borsao in the Borja region of Spain. This red is a blend of 50% Granache, 25% Tempranillo and 25% Cabernet Sauvignon. This wine was aged for 10 months in French and American oak then stored for 14 months in the bottle before being released. The bottle has a distinctive orange label and a real cork closure. This wine is imported by Elliot Bay Distibuting, of Seattle, and is one of the many great wines exported by Jorge Ordonez. He is perhaps the most influential exporter of Spanish wines to emerge in the last few decades, tapping into the quality and value of the less-traveled regions of Spain such as Toro, Campo de Borja, Montsant, and Jumilla, as well as the Ribera del Duero, Rioja, and Priorat. From the ultra-expensive to the great values he has discovered and facilitated the revival of some tremendous old-vine Grenache (Garnacha) and Tempranillo vineyards that had lain dormant or unloved for decades. As a result, there is now an amazing resurgence of Spanish wine in the international marketplace. Last April we had the 2004 vintage of the Borsao Seleccion and really enjoyed it. This new release is even better. This is a wine with a deep ruby color with purple highlights. On the nose is the aroma of fresh raspberries, blackberries and some toasty oak. This is a wine of nice complexity and depth. It is a medium bodied wine with flavors of blackberry jam, plums, cherries and spice. There are well integrated tannins and ample acidity to keep it fresh, smooth and very “food friendly”. This wine strikes me as a perfect blend of a new world fruit forward Granacha with a classic California style Cabernet. The finish is long and smooth with lingering vanilla and cocoa. This wine is available at Pete’s Wine Shop, in Bellevue, for about $13. I will not be surprised if this wine makes the Wine Spectator “Top 100” list. This is another great value wine from Spain.

Saturday, October 11, 2008

Quinta da Maritavora 2004

Quinta da Maritavora 2004

Quinta da Maritavora is located in the Douro region of Portugal. This red wine is a blend of Tinta Roriz, Tiuriga Franca and Touriga Nacional. The wine made by winemaker Jorge Borges and aged in French oak barrels for a total of 12 months. The color is red/purple with some nice opacity. The wine exhibits an alluring nose of fresh blackberries, cherries and some toasty oak. In the mouth this is a medium to full bodied wine with a zesty, focused personality. The flavors are those of raspberries, blueberries and cola balanced with ample acidity and fine grained tannins to make this wine quite delicious. The finish shows subtle vanilla and spice and helps to complete the whole package. We really enjoyed this wine for its fresh berry flavors and the rich, zesty mouth feel. We will stock-up on a few more bottles. This wine can be found at Pete's Wine Shop, in Bellevue, for about $16.

Monday, October 6, 2008

Santa Rita Reserva Carménère, 2006

Santa Rita Reserva Carménère, 2006

The Santa Rita winery owns vineyards in Chile’s most exclusive wine making valleys. It owns vineyards in the Maipo Valley, Casablanca Valley, Rapel Valley, Leyda Valley and in the Lontué Valley. Santa Rita is the second largest land-owning winery in Chile. With access to diverse climates and soils, Santa Rita is able to produce a wide variety of world-class wines showcasing the remarkable quality and versatility of the country.
Over the past decade Santa Rita’s viticulturists have adopted a number of practices to enhance site and varietal characteristics which include the following: sustainable agriculture, better clone material, improved trellising and irrigation techniques, balanced vine viticulture, restricted yields, leaf and canopy management, later harvesting, individual block farming, and small-lot vinification . We recently enjoyed a bottle of this reserve Carménère with a dinner off the grill. This wine is quite a "stand-out" for its dark fruit and vegetal characteristics. On the nose are fresh green peppers, cherries and cedar. This is a medium to full bodied wine with a deep red color and an elegant, smooth mouth feel. On the palate, ripe black fruit, bell pepper, espresso, tomato and roasted herbs commingle to create a luscious and balanced wine. This wine will appeal to people who enjoy vegetable characteristics in their wine. Interesting and different!

Fontanafredda Briccotondo Barbera, 2007

Fontanafredda Briccotondo Barbera, 2007

We love many wines from Piedmont, Italy and Barbera is definitely a great "food" wine. When we traveled in Piedmont, back in 2003, we stopped at Fontanafredda on a warm autumn day. Back in December of 2007 we had a bottle of the 2005 Barbera and found it "nice" but nothing special. Then the 2006 release of the Briccotondo Barbera was a delicious wine that far surpasses the previous vintage. New we tried the new 2007 release. The color is a deep ruby red with purple tones on the rim. On the nose are complex berry notes of blueberries and cherries along with grapes and plums. This is a medium bodied wine with a smooth texture and rich flavors of crushed berries and earth. There is ample acidity and light tannins that add to the balanced and harmonious finish. The 2006 vintage made the "Wine Spectator Top 100" list, last year, and this vintage is every bit as good. We bought this Barbera at Pete's Wine Shop, in Bellevue, for about $13. This wine is a good choice for your next Italian dinner!

Sunday, September 14, 2008

337 Cabernet Sauvignon, 2006

337 Cabernet Sauvignon, 2006


Named for the French vine clone, 337 is a California Cabernet Sauvignon with prestigious Bordeaux roots. The grapes are grown in Lodi’s Clay Station Vineyard in the foothills of the Sierra Nevada Mountains. The wine has a deep ruby-red color and the nose is packed with black fruit, spice and floral notes. This is a medium bodied wine with concentrated blackberry, cassis and mocha. There are ample tannins and acidity to create a lingering and harmonious finish. This is a nice value California Cabernet Sauvignon that pairs well with a steak of the grill or a spicy pasta dish. We enjoyed this $15 wine with my Penne with Meatballs and Marjoram and Marinara.

Penne with Meatballs and Marjoram and Marinara

Penne with Meatballs and Marjoram and Marinara


Recently we had a fantastic dinner at Tavolata, a hip restaurant in the Belltown region of Seattle. We enjoyed a pasta dish of Rigatoni with Spicy Italian Sausage, Marjoram and Tomato. The dish was so memorable that we recreated our version of this to enjoy at home. I use low-fat ground turkey in my meatballs to keep it tasty, but light.

1 Package of Penne (12 oz.)
1 Jar of Marinara Sauce (26 oz.)
1 oz. Fresh Marjoram, de-stemmed
2 oz. Parmesan Cheese, grated
Olive Oil for drizzle

Meatballs

1 lb. Ground Turkey Breast (or meat of your choice)
1 Large Egg
3 Garlic Cloves, Chopped
¾ cup Dried Bread Crumbs
½ cup Red Wine
1 teaspoon Crushed Red Pepper
1 tablespoon Dried Basil
2 tablespoon Olive Oil
2 teaspoons Salt
½ teaspoon Ground Black Pepper

Preheat oven 375 degrees.

Place all of the Meatball ingredients in a large bow and mix until well blended. Scoop and form small (1 oz.) meatballs and arrange in rows on a lightly oiled sheet pan. Place in oven and bake for about 12-15 minutes until lightly brown and firm. Remove from oven.

Transfer Meatballs to a large sauté pan and cover with Marinara sauce. Cook, on low, to lightly simmer.

Cook Penne pasta according to manufactures instructions.

Assemble the dish by adding the drained pasta to the meatballs and sauce. Add all the fresh Marjoram leaves to the mix. Toss to coat and cook for an additional minute or two. Serve with a topping of grated Parmesan Cheese and a drizzle of a quality Olive Oil.

Monday, September 8, 2008

Figs with Parmesan and Honey

Food and Wine Pairing

During the summer months I often cook things that reflect the bounty of the season. A great appetizer that goes well with a rich red wine or a crisp white sipper is fresh black figs. Here is a simple recipe that we will enjoy a few times each summer.

Figs with Parmesan and Honey

Fresh Figs (any variety)
Parmesan Cheese
Honey (I use Mesquite Honey from Trader Joe)

Remove stem from Figs, cut in half and place in oven-proof pan with the skin side down. Place a small wedge of Parmesan Cheese in the center of each fig. Place under broiler for about 3-5 minutes until cheese is bubbly and golden. Drizzle honey over figs and serve while still warm. Enjoy with a lovely red, white, or rose' wine.

Tamarack Firehouse Red, 2002

Tamarack Firehouse Red, 2002

Tamarack Cellars was founded in 1998 by Ron and Jamie Coleman and is dedicated to the production of small lot, hand-crafted wines from select vineyards in the Walla Walla Valley, Rattle Snake Hills, Horse Heaven Hills, Wahluke Slope, Yakima Valley, Red Mountain and Columbia Valley appellations. The winery is located in a restored WW II fire station and barracks at the Walla Walla Airport Complex. This Firehouse Red is a blend of almost equal parts of Cabernet Sauvignon, Syrah and Merlot with a bit of Cabernet Franc and aged in new (40 percent) and used oak barrels from the United States, France and Hungary. This wine made the Wine Spectator "Top 100" list in the 2004 publication. The color is a deep ruby red with crimson highlights. In the nose is sweet raspberry, current, spice and some toasty oak. This is a polished wine with red plums and figs combined with red fruit and vanilla. The palate is quite elegant and rich and the smooth tannins ad great depth and length. This wine has cellared well over the past 4 years. The current vintage (2006) of the Tamarack Firehouse Red is available at Pete's Wine Shop for about $16.

Monday, September 1, 2008

Más Que Vinos Ercavio, 2005

Más Que Vinos Ercavio, 2005

This Ercavio Tempranilla Roble is one of the Eric Solomon Selections wines from the La Mancha district of central Spain. La Mancha is an area known for having very hot days and cool night that allow for excellent ripening of the Tempranillo grape (this is 100% Tempranillo). The soil is clay, limestone and granite which contribute to the interesting qualities of this wine. The color is deep red/purple and nearly opaque. The nose is reminiscent of chocolate covered black cherries with some smoky toast and wet rock. This wine has a distinctive texture of rich velvety tannins and a candy syrup feel and a gentle acidity. The flavors are quite fruit forward with abundant blueberry and raspberry with a layer of cocoa, flint and earth. There is a slight taste of oak, but it is the ripe, dark berries that linger on the very long finish. This wine is more New World verses Old World and represents a good value. We bought this at QFC, in Bellevue, for about $12.

Tilth Restaurant

Tilth Restaurant
1411 N. 45th St.
Seattle, WA 98103
206-633-0801

Chef/Owner Maria Hines was named one of Food & Wine magazine’s “Top Ten Best New Chefs in America” in 2005. Chef Hines has built a great reputation as providing flavorful food from local ingredients while at the helm of Earth & Ocean from 2003 - 2005. Tilth specializes in “New American” cuisine and features the best from regional producers with most products being organic. They have renovated a bungalow style house that used to be home to a Burmese restaurant and brightened the look with a buttery interior and soft-green exterior. Light yellow walls, pale green wood chairs, golden hardwood floors help create a warm "country" feel. We found the staff to quite friendly, knowledgeable and attentive as we had a leisurely dinner this past Saturday night. The menu allows the option of each plate being small or large. Kate and I sheared "small plates" as we enjoyed a bottle of Columbia Crest Reserve Cabernet Sauvignon. We started with the house Hors D'Oeuvres which was a plate of 6 small crostini topped with pureed smoked dates, blue cheese mousse and a glazed almond. We followed this with the nightly special pasta that was house-made Plin (like rectangular ravioli) with fresh baby artichokes and garden herbs. From there we moved on to a fish plate and a poultry plate. The fish was St. Jude's Albacore Tuna, pan seared and served with corn milk, snap peas and pea leaves. The other dish was Mini Duck Burgers with spicy house-made ketchup, arugula, and red onion jam. The burgers were accompanied with super crisp, and delicious, fingerling potato chips. We also split a side order or Cheesy Anson Mills Polenta. For dessert we hade a lovely Chocolate Ganache Cake and a Fresh Peach Tartlet. Our overall experience at Tilth was great. We enjoyed the warm casual atmosphere of the restaurant and found all the food to be fresh, creative and delicious. We will certainly return to Tilth in the near future.

Sunday, August 31, 2008

Columbia Crest Reserve Cabernet Sauvignon, 2000

Columbia Crest Reserve Cabernet Sauvignon, 2000

Last night we dined at Tilth, in Seattle, and we brought a bottle of Columbia Crest Reserve Cabernet Sauvignon that we had in our cellar for the past 5 years. Each year Columbia Crest produces some reserve wines from grapes hand-picked from their top vineyard sites. Only 1000 cases of this reserve Cabernet Sauvignon were produced from the 2000 vintage and it was rated 93 points by Wine Spectator magazine. The head waiter kindly decanted the wine and provided us with some lovely Bordeaux style glasses. The color of the wine was deep red with some crimson. The aroma was both intense and exotic with lovely cherry, plum, coffee, cedar and spice. The mouth- feel was luscious with deep current, cherry, cocoa, earth and some toasty oak. This was a full bodied wine with abundant ultra-smooth mature tannins and excellent depth and length. The aging of this wine enhanced the elegant integration of the abundant fruit, toasty oak and tannins. This wine was well worth the $30 price tag (in 2003) and represents one of the best Columbia Valley Cabernets we have ever enjoyed.

Saturday, August 30, 2008

Sicilian Stuffed Mushrooms

Sicilian Stuffed Mushrooms


24 large Crimini Mushrooms (about)
½ loaf of a Rustic Country Bread
3 cloves garlic
1 small bunch Fresh Italian Parsley
1 cup Fresh Spinach Leaves
¾ cup Marsala Wine (sweet of dry)
4 tablespoons Olive Oil (plus some for drizzling)
3/4 cup grated Parmesan Cheese
Salt and Black Pepper, to taste

Preheat oven 375 degrees.

Remove stems from mushrooms and place them in food processor, with 2 cloves of the garlic, finely chop. Add the 4 tablespoons of olive oil to large sauté pan and place over medium/high heat. Sauté chopped mushroom stems and garlic for about 5 minutes then add the ¾ cup of Marsala wine. Simmer the mushroom and wine mixtures for another 3-5 minutes, to reduce liquid by half, and remove from heat to cool. Cut bread into small pieces and place in food processor along with parsley, spinach, remaining garlic clove and some salt (just a little) and pepper. Process until the bread mixture is finely chopped and a beautiful green color. Place bread mixture in bowl with the ¾ cup Parmesan cheese and add the chopped mushroom mixture, stir well. Align mushroom caps on lightly oiled sheet pan and fill each cap with a large dollop of the bread mixture. Slightly compact mixture to over fill the mushroom caps. Drizzle with a little more olive oil and bake for 30-45 minutes until well browned and crispy. Serve warm or at room temperature.

Feudo Arancio, Syrah, 2005

Feudo Arancio, Syrah, 2005

Feudo Arancio cultivates its own grapes on two large estates along the windy south coast of Sicily. They have about 1,500 acres of estate vineyards are planted in single varietal fields in order to offer 100% single varietal wines as their final product. Their modern wine facility produces a large quantity of every day, single variety wines, at very affordable price. Last year I reviewed their 2004 Nero d'Avola, that is indigenous Sicily. This time we are drinking the 2005 Syrah that is a medium bodied, easy drinking red that is a major divergence form the "fruit-bomb" Aussie Shiraz that are so popular. This wine has a medium dark red color with good clarity and translucency. On the nose is ripe strawberry and cheery with a hint of earth and spice. The flavors are those of cooked berry compote with plums, chocolate, leather and some dusty minerality. The wine is smooth and soft with a touch of pepper on the finish. We enjoyed this Syrah with some Sicilian Stuffed Mushrooms. This wine is available at Washington State Liquor stores for about $8.

Monday, August 25, 2008

Avignonesi Rosso, 2005

Avignonesi Rosso, 2005

Avignonesi consists of four wine-producing estates around Montepulciano and the surrounding area. This Rosso Di Toscana is a blend of 40% Sangiovese, 30% Cabernet Sauvignon and 30% Merlot. This is an everyday table wine that has a deep violet red color with good clarity. On the nose are wild berries, spice and some grass. This is a medium bodied wine with a solid core of tart cherry, strawberry and plum. Tannins are low and the crisp finish cries out for some hearty food such as pasta with spicy tomato sauce or a pepperoni pizza. This simple Tuscan red is available at Pete's Wine Shop, in Bellevue, for about $13.

Wednesday, August 20, 2008

Paternoster “Synthesi” Aglianico, 2004

Paternoster “Synthesi” Aglianico, 2004

We enjoyed a bottle of this lovely Italian red wine while dining at NOPA, in San Francisco, this past weekend. Aglianico is a grape variety that does well in the volcanic soil of southern Italy. This grape is known to produce wines with intense flavor and concentration. This 2004 Synthesi has a dark blood red color with nice clarity. The nose is packed with black fruit and a splendid perfume of spice box and violets. The flavors are those of mineral-accented black berry, cherry and cola. This is a full bodied wine that is quite fruit forward but has a backbone of solid tannins and gentle acidity. This wine is ripe and full-flavored and has excellent depth and length. We had an outstanding dinner at NOPA and this wine added to the overall experience

Catena Malbec, 2006

Catena Malbec, 2006

Over the past 15 years Nicolas Catena has turned a family-run "table wine" winery into a top notch winery that is producing high quality wines with the Mendoza classification. Bodega Catena is producing wines under the labels Catena, Catena Alta, Catena Zapata and Alamos. They have both red and white wines and really excel an Malbecs and Cabernet Sauvignon. This 2006 Argentine Malbec has a deep ruby color with purple highlights. On the nose is the sweet scent of black cherry, current and coco. This is a medium to full bodied wine with flavors of dark berries, cranberries, chocolate and caramel. The tannins are smooth and well submerged and help offset the bold acidity. The finish is smooth and lingering. We enjoyed this Malbec at Zuni Café, in San Francisco, with their signature roasted chicken with bread salad. This was an excellent wine accompanying an excellent meal!

Sunday, August 10, 2008

Michel-Schlumberger Cabernet Sauvignon, 1998

Michel-Schlumberger Cabernet Sauvignon, 1998

Michel-Schlumberger winery is located on the western hillsides of Dry Creek Valley and has a well-earned reputation for its excellent Bordeaux varieties. They take pride in their sustainable wine growing techniques. Sonoma County is one of the great wine regions of California and this wine has a beautiful expression of the region. We bought this bottle at the winery and had it cellared for the past 6 years. This wine has a medium ruby-red color with a scarlet rim. On the nose is sweet dark fruit with exotic spice and green tea. This is a medium bodied wine with a complex mix of black cherries, fig, spice, rhubarb, slate and cedar. Supple tannins combine with some expressive acidity to keep it interesting. The finish is lingering and harmonious. We enjoyed this with a casual weekend dinner off the grill. The present vintage of this wine retails for about $38.

Tuesday, August 5, 2008

Chandler Reach 36 Red, NV

Chandler Reach 36 Red, NV

Chandler Reach Winery is located in Benton City, Washington on the fringe of the Yakima Valley and Red Mountain appellations. They have been producing some lovely wines over the past 5-10 years with an emphasis on Italian style and quality varietals and blends. This 36 Red wine (non vintage) is a blend of Cabernet Sauvignon and perhaps Syrah and Merlot. The wine is named after a weather beaten 1936 red flatbed truck that belongs to the owner/winemaker Len Parris. All the fruit is sourced from the Chandler Reach estate vineyards and the wine is aged in oak barrels for over 20 months. This is an easy drinking wine with pleasant dark berry flavors of cherries and raspberries along with some cranberry and plums. This is a medium bodied wine with smooth tannins and a lingering, harmonious finish. We enjoyed this wine with some barbecued chicken and corn on the cob. A very nice summer wine. We purchased this at the winery for about $14. Their new winery and tasting room is fashioned after a Tuscan villa and is well worth a visit!

Click Here to Download a YAKIMA VALLEY WINE MAP (Courtesy of Wine Yakima Valley)

Wednesday, July 30, 2008

Morgante Nero d'Avola, 2006

Morgante Nero d'Avola, 2006

This is a new release of a Sicilian red that is 100% Nero d'Avola. The wine is aged in small oak barrels for 4 months and released after about 1 year in the bottle. The color is a beautiful dark ruby with purple tones. There are splendid aromas of blackberries, blueberries and cotton candy. This is a "New World" wine that is loaded with pure flavors of dark berries and cherries with a slight hint of mineral. This is a medium to full bodied wine with supple tannins and acidity that highlight the fruit driven style. This wine should appeal to any lovers of fruity Australian wines. The finish is rich and smooth. This wine would pair well with some good dark chocolate. This lovely wine is available at Pete's Wine Shop, in Bellevue, for about $15.

Tuesday, July 22, 2008

Walla Walla Travel

Last week we spent a few days out in the Washington State wine country. We spent the first day in Prosser and enjoyed visits to Hogue Cellars, Desert Wind, Alexandria Nicole Cellars, Kiona and Chandler Reach. All of these wineries do a very nice job and are well worth the visit.
Desert Wind Winery in Prosser

Chandler Reach (Red Mountain)

Kiona Winery in Benton City (Red Mountain)


We spent two night out in Walla Walla enjoying the small town charm and great wineries. We really enjoyed the wines at Dusted Valley, Basil Cellars, Tamarack and Isenhower Cellars. It is great tasting wines in Walla Walla because there are great wines across the board. Here are a few pictures from our romp. We visited wineries, a lavender farm and wheat fields!

Dusted Valley Tasting Room

Developing Syrah grapes on the vine

Basel Cellars (Walla Walla)

Walla Walla Vineyards

Making the rounds in Walla Walla

Lavender Farm near Walla Walla

Wheat fields near Walla Walla Airport