Dry rose

• November 2009

  How about a wine introductory road map. I've been getting more and more into wine lately and discovered snooth a short wile ago. I thought there were a lot of wines in my local wine store, I now realize that what I see there is just a fraction of the wine that is out there. I am... Read moreHow about a wine introductory road map. I've been getting more and more into wine lately and discovered snooth a short wile ago. I thought there were a lot of wines in my local wine store, I now realize that what I see there is just a fraction of the wine that is out there. I am completely overwhelmed by the sheer number of wines available, different varietals, regions, white, rose , red, dry, semi-sweet, sweet, sparkling, fortified..... How does one navigate through all this?!?    (hide)

  Forum post in the topic Wine 101: Requests by nventure

  
  

• November 2009

  I'm an Aperol fan, and first had it at the home of American friends in Germany, where .5 oz or so in a glass of prosecco was quite trendy. I love that, and have introduced lots of folks to it. It's great with Cristalino, too-- the excellent and CHEAP Spanish sparkler, both white and... Read moreI'm an Aperol fan, and first had it at the home of American friends in Germany, where .5 oz or so in a glass of prosecco was quite trendy. I love that, and have introduced lots of folks to it. It's great with Cristalino, too-- the excellent and CHEAP Spanish sparkler, both white and rosé. Cinzano came out with their own sparkling rose recently-- another great Aperol medium. I devised my own Aperol cocktail a couple of years ago, though-- it's an homage to a couple of musical friends, the composer William Bolcom and his singer bride, Joan Morris. I told them it was tangy, sweet, deceptively intoxicating and a wee bit bitter, in a delightful way-- just like they are! As you can see, it's kind of a hybrid Negroni/sour. BOLCOMORRIS COCKTAIL 1 oz gin (I prefer Plymouth) 1 oz Lillet (or good dry vermouth) 1 oz Aperol .5 oz lemon juice a goodly dash of orange bitters Shake w ice, strain into cocktail glass. Drop a stemless cherry into the glass, where it can glow malevolently through the orangey fluid!    (hide)

  Forum post in the topic Aperol by courgette

  
  
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  November 2009

  Torres de Casta Dry Rose Catalunya 2004

  Snoothrank: Starting at $9^.99

  This brings us back to what Rosé wine should be like. I know it's mass-produced without much passion, but drinking this slightly mellow, full-bodied and fruity rosé wine, experiencing the delectable floral touch and the pleasant mellow finish just brings it all back to the point:... Read moreThis brings us back to what Rosé wine should be like. I know it's mass-produced without much passion, but drinking this slightly mellow, full-bodied and fruity rosé wine, experiencing the delectable floral touch and the pleasant mellow finish just brings it all back to the point: It does not matter how this wine was made, as it is bright and easy to understand and delicious for a summer evening with tapas. Wine lover or not, you're probably going to like it. It's not complicated, it's not something to philosophize about, but it's special for being so approachable and at the same time so genuinely good. And it holds what it promises, I like the bottle and label, and it's just all fine. I wanted to dislike this wine, wanted to call it a simple wine that's mostly brand and least of all a decent wine, but it's genuinely won me over. It simply allowed me to stop 'pontificating' and start enjoying!    (hide)

  Wine review by lifestylewunderkind

  
  

• October 2009

  No - rose or rosado does not have to be sweet, although a lot of them are quite fruity and some also have a little residual sugar left. That's the case with "white zinfandel" for example. But it needn't be the case. If you find some from Provence or some parts of Spain, they can be... Read moreNo - rose or rosado does not have to be sweet, although a lot of them are quite fruity and some also have a little residual sugar left. That's the case with "white zinfandel" for example. But it needn't be the case. If you find some from Provence or some parts of Spain, they can be much drier, but they seem to be all over the map these days so you have to know quite specifically which wine you're talking about. As far as oak making the wine seem sweeter than it is, that's an interesting point. Doesn't really mean the wine is sweeter but we tend to associate some of the flavors found in oak with sweets and in fact, oak is where they find vanillin for artificial vanilla flavorings. Some people label their wines Inox, which is stainless steel or sometimes they just call them unoaked. But that doesn't mean they're sweet. Usually the oak is used to make them feel rounder, if that makes sense. Chablis is an excellent suggestion too, actually I forgot about the white Burgundies but those are usually pretty crisp even though many have been put in wood. It might be interesting for you to try some of those to see whether you notice the effect or not. Bubbles aren't always all that expensive either. Most of the cost associated with Champagne is about marketing. People were taught to associate it with special occasions so they'd be willing to spend a little more money. If you want an alternative, Spain makes Cava in the same way. People think Cava is always cheap swill, partly because Codorníu and Frexinet dominate the market with really cheap stuff. So look for something called "reserva" or even "gran reserva" around $20 or so. Usually it has less alcohol than some other wines, so I kind of think it's not the sparkling wine that makes you drunk. Maybe we're taking in a little too much alcohol in general at those "special" occasions? Hmmmmm. Good luck.    (hide)

  Forum post in the topic Very dry white wines by GregT

  
  

• October 2009

  Thank you everyone! That's very helpful, I can't wait to have a peak in the store now. I do love sparkling wine but I associate it with special occasions and being expensive - plus, I'm a lightweight and it gets me drunk more quickly than wine. I have never had a rose I liked, I... Read moreThank you everyone! That's very helpful, I can't wait to have a peak in the store now. I do love sparkling wine but I associate it with special occasions and being expensive - plus, I'm a lightweight and it gets me drunk more quickly than wine. I have never had a rose I liked, I always find they are very sweet - is that not necessarily the case? I have noticed pinot grigio's seem to be all over the place - I've read they are dry so that's what I usually order at restaurants but it's totally hit or miss whether I like it.    (hide)

  Forum post in the topic Very dry white wines by White Winer

  
  

• October 2009

  Experiments in the Vegetarian Kitchen with Beaujolais and Butternut Mac & Cheese Karen UlrichIMBIBE NEW YORK Tucked away just south of Mâcon, at the tail end of Burgundy, sits Beaujolais—the oft neglected, yet vigorous region devoted to the red grape Gamay.  Capable of producing... Read moreExperiments in the Vegetarian Kitchen with Beaujolais and Butternut Mac & Cheese Karen UlrichIMBIBE NEW YORK Tucked away just south of Mâcon, at the tail end of Burgundy, sits Beaujolais—the oft neglected, yet vigorous region devoted to the red grape Gamay.  Capable of producing as much wine a year as the entire region of Burgundy, Beaujolais is typically associated with the November release of its potentially reputation-scaring Beaujolais Nouveau—a light and fruity simple red wine that’s meant to be drunk just months after it’s bottled.  But if this isn’t to one’s liking, one should continue north, with her eyes on the horizon beyond the practices of carbonic maceration, chaptalization (the addition of sugar to increase the alcohol level or abv) and short fermentation; past the rich, cool limestone and clay of Bas Beaujolais, and across the Nizerand River where the soil, landscape, and wine, undergo great change. Here, one will see the flat plains of the south give way to rolling hills of granite schist, where the vines receive more singular attention, and Burgundian-like wine making is practiced.  There are 38 communes classified as Beaujolais-Villages, and ten crus, including—Julienas, Moulin-a-Vent, Morgon, Brouilly and Fleurie.  And while some age-worthy wines are produced in these appellations, these are not the wines around which I created my vegetarian recipes this month.  Since most meatless dishes stem from healthy peasant stock, I chose to harness this spirit by choosing affordable wines ($15 or less) that are suitable to drink and pair with the everyday meal. Why Beaujolais?   It’s a wine that many Americans bring to the Thanksgiving table, just a heartbeat away.  And while the traditional turkey fare of this meal doesn’t interest me, a light bodied, red wine with low tannins and high acidity is a dream to pair in the Vegetarian kitchen. For the recipes I began with a list of vegetarian ingredients that are known to pair well with Beaujolais or Gamay—fennel, onion, leeks, potato, eggs, capers, bell peppers, nuts, pumpkin, salad and cheeses that include cheddar, feta, and Swiss.  And then I uncorked a bottle of 2008 Beaujolais L’Ancien Jean-Paul Brun Terres Dorees.   It’s an exception from Sud Beaujolais, because Jean-Paul uses natural yeasts, minimal or no chaptalization or filtering, and little sulfites.  When poured, subtle aromas of red cherry—slightly candied—and earth rise from the glass, and when sipped, the red fruits (cherry and cranberry) are wholly integrated with the other elements.  The finish is dry and earthy, and the acidity lingers straight through to the end.  It’s super refreshing, especially when served slightly chilled, at 54-59 degrees.  For this bottle I created a dish of roasted green beans, red onion, feta, and hardboiled eggs, with a dressing of olive oil, lemon, garlic, and coriander and cumin.  It’s a perfect match.  The wine retains its bright fruit and acidity without biting back, while the lemon compliments the wine’s acidity.  And though the pairing is harmonious, there’s a silent display of fireworks that illuminates both fruit and acidity, like a torch in a cave.  On the finish, the wine follows in the footsteps of the suggestive dressing, developing notes of spice. My second pairing failed miserably, both as a recipe and with the wine.  I’ll only mention that it included capers, feta, roasted red peppers, broccoli, and toasted walnuts; and that it didn’t work—it’s a tinny combination that turns the Beaujolais tangy and astringent, like under-ripe fruit. Thankfully, recipe number three—Butternut Mac and Cheese—is delightful, though it took a few attempts to get the oven times, textures, and temperatures right. To download a printable PDF of this recipe please follow this link. Butternut Mac and Cheese 1 medium butternut squash (3 lbs.) 3 tbs. olive oil 2 cups of chopped onions 1 lb. pasta, cooked al dente 2 tbs. butter 1/2 cup whole milk 1/2 cup heavy cream 4 cups grated cheese (I used 3 cheddar and 1 cup brought from Amsterdam by Lee) 1/8 tsp. nutmeg 1 1/2 tbs. salt pepper to taste grated Parmesan cheese Preheat the oven at 450˚, cut butternut squash in half, and place it facedown on an oiled sheet.  Bake for 45 minutes, remove from the oven, let the squash cool, and scoop out the flesh. In a pan, heat 2 tbs. of oil, and cook the onions until they’re sweaty—still a bit firm and crunchy—approximately 5 minutes. Mix the onions in a bowl together with the reserved squash, milk and cream, grated cheese, nutmeg, salt and pepper. Toss the al dente pasta with 2 tbs. of butter and combine this with the mix. Pour into an ungreased 9x11 (or 9x13) pan and bake uncovered for 15 minutes at 400˚.  Serve hot. The end result is creamy with contrasting flavors—the sweet and salty earth of the squash; the onions, slightly firm and candied, pop against a background of creamy savory cheese—it’s hearty and healthy, whether eaten alone or with a salad of baby greens and mustard vinaigrette dressing.  The first time I prepared this dish, I paired it with 2008 Beaujolais-Villages La Lutine Domaine Des Terres Vivantes—a wine with smoky minerality and a petticoat of cherry.  It’s silky, and slightly floral with fruit that lingers on the finish; and as the wind blew through my window, wafts of fruit rose from the glass that sat on the table beside me.  I love the minerality on the nose, and when paired with the first round of Butternut Mac and Cheese, La Lutine compliments the squash, rendering it sweet and fruity.  The sweaty onions are lively and the cherry flavors in the wine are highlighted against a backdrop of cheddar cheese.  The pairing is like two new lovers walking hand in hand beneath a canopy of fall colored leaves; the couple not yet wholly integrated after years in each other’s company—each maintaining harmonious but separate identities. For the second round, I opened a bottle of 2007 Château du Chatelard Beaujolais-Villages Vielles Vignes—a more mature Beaujolais, both in age and texture.  Here, one finds dark cherries sprinkled on a damp forest floor.  While the acidity is not electric, it’s enough to keep the rustic tannins in check.  Near the finish, the fruit goes back in time, to appear—if only for a moment—once again young.  And while I enjoy but do not love the wine on it’s own, it pairs perfectly with the Butternut Mac and Cheese. As with the last bottle, the wine accentuates the sweetness of the dish.  The tannins that once seemed somewhat out of place, are replaced with clove spice; and the earthy elements of the wine now have a role with purpose.  The onions, squash, and nutmeg are earthy and sweet, and the wine compliments these notes returning in kind, a love letter stamped with earth and fruit.     (hide)

  From the article Experiments in the Vegetarian Kitchen with Beaujolais and Butternut Mac & Cheese

  
  
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  October 2009

  Sharpe Hill Vineyard Dry Summer Rose NV

  Snoothrank:

  Made from St. Croix grapes, the Rosé is a lovely soft pale rose color, with a floral, slightly earthy nose. In the mouth, there are subtle notes of strawberry which give the wine an interesting sweetness before finishing on a slightly tart note.

  Wine review by MTB

  
  

• October 2009

  Five Decades of Oddero with Isabella Oddero Isabella Oddero in the cellars   I had the pleasure of welcoming Isabella Oddero to New York last month. I have tasted with Isabella in the cantina at Oddero for several years but his was the first time we were able to sit down and share... Read moreFive Decades of Oddero with Isabella Oddero Isabella Oddero in the cellars   I had the pleasure of welcoming Isabella Oddero to New York last month. I have tasted with Isabella in the cantina at Oddero for several years but his was the first time we were able to sit down and share a few glass here in New York. Preceding dinner was an in-store tasting at New York’s Chambers Street wines where I was able to revisit the 2007 Bianco and 2006 Barbera d’Alba that I had previously tasted in the cellars. For those of you not familiar with Oddero it’s a historic Cantina of La Morra, in Piemonte, yet produced wines from many of the villages that constitute Barolo. The wines are made in a fairly traditional style, though their base Barolo is quite fruity and they even produce a Cabernet Sauvignon based wine called Fureste: The foreigner in the local vernacular. The real stars of the Oddero line-up are the single vineyard Barolo and Barbaresco. These are beautiful wines that may not be terrible expressive in their youth but blossom wonderfully with age. These earlier vintages are testament to the quality of the vineyards, coming from the family’s holdings in La Morra and Castiglione that are now bottled as Cru wines.   For more information on the wines of Oddero please see the previously published : A Killer Visit with Oddero     2007 Langhe Bianco Fruity on the nose with floral tones and pear fruit. Huge acids in the mouth give this great cut with a faceted quality to the mineral laden white fruits. This is assertively mineral on the backend and into the long finish.  89pts 2006 Barbera d’Alba Sweet and sour fruits on the nose are uncomplicated yet pure and bright. The classic Barbera acidity keeps this bright and zesty on the palate as well with a clear, slightly bitter black cherry tone and nice accents of tar, earth and violet than add nice length on the finish. 88pts 1961 Barolo A bit high toned on the nose and showing some volatility yet very aromatic with leafy tones of tobacco some sweet medicinal notes and a lovely array of assertive truffle and sweet angelica root tones. There’s a touch of teriyaki that emerges with air as well. While this retains a nice tannic bite it is fairly well resolved with a clear quality in the mouth that allows the bright sweet/sour cranberry tones to take center stage with hints of licorice and tar adding some detail around the edges. The fruit is fading a bit and doesn’t have great persistence in the mouth with a limestone mineral note taking over on the moderately long finish.  A very enjoyable,, fully mature bottle of Barolo. 92pts 1967 Barolo This starts off bit funky on the nose transitioning from the barnyard to a leathery, seaweed flecked bouquet that exhibits some classic mint and truffle tones before surrendering to a deep beef bouillon, dried onion and allspice tone. In the mouth this still has some flesh, which is well balanced by the relatively soft structure that remains. It gains more richness as it sits in the glass and the sweet edge of maderization gives an impression of sweetness to the cranberry/rhubarb fruit. There is a nice spice element that adds to the moderately long finish and a touch of burnished orange peel on the finale. The palate is fresher than the nose here but if this bottle is indicative these should be consumed sooner rather than later. 88pts 1970 Barolo The aromatics here present quite a contrast with a fresh, crisp celery note intertwined in the sweet black cherry core of fruit. There are hints of sweet tea, veal stock and fresh shitakes adding complexity but there is also a touch of rum on the nose that is a little off-putting. On the palate this is large scaled if soft with a wonderfully plush texture to the cherry and rhubarb fruit with hints of tar and subtle spice tones drawing out the moderately long finish. 90pts 1971 Barolo The cork on this bottle was pristine and the condition of the wine was exceptional. Such a deep color and such reticence on the nose that one would be forgiven thinking this was decades younger. The nose opens with a huge fresh celery note that is slowly subsumed by wonderfully sweet and fresh black currant and black cherry fruit tones.  With air the nuances of coffee, cigarette ash and burnt raisin tones add their detail to the bouquet though a touch of volatility does emerge, adding lift but also a bit of glue to the nose. In the mouth this is elegant with superb balance. The ripe, round tannins remain well concealed in a plush core of fruit. The lovely mouthfeel is complimented by the earthy floral tones and bitter cherry fruit the wine retains but the finish does reveal a bit of heat and the tannins gain a slight powdery edge with time in the glass. This is filled with fruit yet it lacks a touch a detail. It may very well continue to improve in the bottle. 91pts 1974 Barolo This really has a lovely fruity quality on the nose with a lightness and brightness that still makes this smell quite youthful. There are nice notes of dandelion, pigskin, dry earth and licorice that add nice detail to the fresh black cherry fruit. In the mouth this has such purity and real finesse. It is clean and polished with a great core of mineral tinged black cherry fruit, superb length and a sleek, refreshing feel. It is elegant; a touch simple and perhaps even delicate by Barolo standards but is pure joy to drink. Each note is so precise and clear here that you don’t need any more complexity to be completely satisfied. 94pts 1978 Barolo Reticent on the nose yet evolving rich hints of macerated flowers, sandalwood, tar and wet animal fur in the glass. This is continues to be decidedly matte feeling with plenty of fleshy fruit backed up by rich, slightly chewy tannins. The fruit is dark with earthy, leathery tones and excellent length but this still has a touch of an undeveloped feel. It’s rich and lusty if a touch rustic and may remain so. 92pts 1989 Barolo Vigna Rionda The aromatic on this are superbly layered and still very fruity with hints of iron, smoke, smoldering herbs and dusty earth embedded in sweet notes of cherry, candied strawberry and strawberry and cream fruit tones. In the mouth the tannins remain ripe yet rigid giving the mouth an excellent, precise feel. This is rich and powerful and the fruit is just beginning to yield the stage to the emerging tertiary notes but remains wonderfully youthful. 93pts 2001 Barolo Mondoca di Bussia Soprana The nose combines very fruity and intense notes of candied black raspberry fruit and cactus leaves with hints of cigarette smoke, clove and vanilla giving this a bit of a modern appearance. Big, rich and chewy in the mouth with big tannins and a dark core of confiture of black fruits. There are nuanced of espresso foam, licorice and backing spices adding accent notes on the long finish but this is still very youthful and showing lots of baby fat. 92pts 2004 Barolo Spicy on the nose, with jammy red currant fruits and a touch of carob. Lovely fresh tannins and rich fruit give this a soft, round feel with ripe wild cherry and boysenberry fruit that is fresh and intense if a bit simple and dilute on the finish. A fine Basic Barolo 88pts 2004 Barolo Villero A real step up in refinement over the base Barolo with red fruits on the nose accented with clay soil tones rose petals, sweet sassafras, spicy savory tones and a liquory black fruit top note. This offers up a really layered and complex. Set of aromatics.  Deceptively soft at first, the wine snaps together on the mid-palate with well-balanced, crisp, faceted tannins and prominent yet integrated acids framing the bitter cherry fruit. There are lovely herbal, medicinal tones that draw out the inner core of sweetness of the fruit and add resonance on the long finish. A very promising wine but one that is best left alone for a decade. 91pts    (hide)

  From the article Isabella Oddero Visits New York

  
  

• September 2009

  Ono Burger at Paia Fish Market. Just had to get that out. Sucshi? Muscadet of Txacoli. Pizza, I really like beer with pizza, it's yeasty and yeasty but sparkling wine works well and sparkling red wine even better! Lambrusco is worth seeking out though make sure it's dry. Cheese... Read moreOno Burger at Paia Fish Market. Just had to get that out. Sucshi? Muscadet of Txacoli. Pizza, I really like beer with pizza, it's yeasty and yeasty but sparkling wine works well and sparkling red wine even better! Lambrusco is worth seeking out though make sure it's dry. Cheese ravioli in sage cream. Something to go with that sage. Freisa from Piedmont or perhaps a lighter styled nebbiolo. Seeing as your on the Hot side maybe a Rose of Nebbiolo! Ok, but now remembering you are on Maui and limited in your selections lets see. I'm pretty sure Sansei serves the Müller Thurgau, CF Wines “Eurasia” by the glass, at least they did in August. See if you can it it's a good sushi wine as are lighter styled Grner Veltliners though some preparations and fish are more wine friendly that others. Pinot Blanc/Pinot Bianco can also be a good sushi match and is certainly a good fish match. With pizza, especially veggie pizza look for a Barbera, all bright and with acids that can slice right past the acidity of the tomatoes it's generally a good match. And with grilled veggies served with really nice olive oil it's a killer match. Lighter Barbera is great with a bit of chill too. For the pasta perhaps a nice Valpolicella can be found, or a nice Rioja from Spain or Chianti. All three are blended wines with good to great acidity and light red fruits that can have an herbal edge. OK. that should be a start! Next year I'm coming with a sampler case of great wines!    (hide)

  Forum post in the topic My dilemma with wine... by Gregory Dal Piaz

  
  

• September 2009

  Have any of you tried the Taft Street Rose' Pinot Noir It is by far my favorite. A Wine Bar in my area had it on a wine flight with two French Rose's and it was the favorite, maybe because it wasn't too dry. Every time I'd go in there that's what I would drink. Also there is a very... Read moreHave any of you tried the Taft Street Rose' Pinot Noir It is by far my favorite. A Wine Bar in my area had it on a wine flight with two French Rose's and it was the favorite, maybe because it wasn't too dry. Every time I'd go in there that's what I would drink. Also there is a very good Rose of Syrah from Praxis Winery! It is just a bit dryer and a bit darker in color! They are both from the Sonoma region of California. If you get a chance to try one or both before they are gone for the summer Let me know what you think!    (hide)

  Forum post in the topic Rose's I'm very fond of! by ATootsie

  
  

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