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.