Bad Fish Winery

• October 2009

  Couldn't resist not answering :) - it all depends on what you cook and how you cook it. If you are having Sushi - try the Friulano - you will not be dissapointed. http://shop.melangewines.com/searchquick-submit.sc?keywords=toh If you are having fish except for the obviuos... Read moreCouldn't resist not answering :) - it all depends on what you cook and how you cook it. If you are having Sushi - try the Friulano - you will not be dissapointed. http://shop.melangewines.com/searchquick-submit.sc?keywords=toh If you are having fish except for the obviuos suggestion of a sb or chard - if you want to indulge in Reds - my suggestion is a burgundy or a Rioja. For Tuna Tartare try this bad boy (Nic Potel) http://shop.melangewines.com/2006-Nicolas-Potel-Bourgogne-Cuvee-Gerard-Potel-ww20056.htm or try this Cigales http://shop.melangewines.com/2003-Museum-Cigales-Crianza-ww73871.htm We have been doing this for the last 15 years - give us a call and we can help you pair any vegeterian dish with wine. Ciao http://shop.melangewines.com    (hide)

  Forum post in the topic Vegetarian Wine Lover Needs... by neale1

  
  

• July 2009

  California’s Sierra foothills appellation spans across some of the least heralded great wine producing regions of the state. Unlike Napa and Sonoma, Cabernet Sauvignon did not serve as a historic touchstone here, though the history of wine production is almost as long. In contrast... Read moreCalifornia’s Sierra foothills appellation spans across some of the least heralded great wine producing regions of the state. Unlike Napa and Sonoma, Cabernet Sauvignon did not serve as a historic touchstone here, though the history of wine production is almost as long. In contrast to the hype and glitter of “newer” regions propelled to fame by faddish whims, the Sierra Foothills continue to stake their claim to fame on old vine Zinfandel, as they did during the gold rush, as well as newer plantings of grapes from across Europe that adapt well to the favorable climate of the region. photo courtesy of: El Dorado Winery Association The fact that these counties, eight in total, three in particular, from north to south El Dorado, Amador and Calaveras counties, are leading the way in planting exciting, new to the state, varieties, captures the pioneer spirit that continues to infuse not only the people of these beautiful hills but also the wine they produce. For example, as opposed to competing with the so much of the state, not to mention the world, by planting Cabernet Sauvignon (not that Cabernet doesn’t have it’s spots in this ranging AVA) one finds Rhone style blends based on Grenache and Syrah, Vermentino, Sangiovese, and even Tempranillo!  This “prospecting for riches” carries over a long tradition, going back to Sutter’s mill and the original 49er’s, that’s 1849, who braved the variable climate of this rugged region in search of gold. Today’s gold comes more frequently in a bottle, and some is even of the golden persuasion. All the wines of the region share a certain character that expresses the unique terroir of this interesting AVA that admittedly crosses many county borders as it travels from meso-climate to meso-climate.  One reason for such an extensive AVA is that the rolling foothills here are the key to providing welcome relief from the heat of California’s central valley. This slice of the foothills, where vines thrive in the moderate climate between 1400 and 3000 feet of elevation, is double blessed. Not only do the warm days and cool night preserve the acidity in the grapes but these conditions also extend the growing season by slowing down the ripening during the final days of the growing season. This is especially beneficial with Zinfandel since the grape clusters on many Zinfandel vines tend to have berries of varying ripeness as harvest approaches. These hillsides are also blessed with a variety of soil types that give the wines produced here a distinctive character.  Around the 2000-foot level many patches of decomposed granite are to be found. These poor soils offer great drainage forcing the vines to struggle a bit for their survival, yielding fruit that, when mature, gives rich, rugged flavors and balanced structure to the wines they produce. At higher elevations several regions have soils of volcanic origin that can add a spicy tone to the wines and a crispness to the tannins that makes them distinct and unique additions to the pantheon of California wine. Situated as they are between the heavily populated coastal areas of northern California and the rich beauty of the Sierra Nevada range, the foothill wineries are ideally located to be part of a true California adventure. Escaping from the herd mentality that drive tourists to Napa, Sonoma and San Francisco provides that savvy wine tripper not only a chance to taste great wines at a pace more akin to that of 1950 but serves as a gateway to some of the most impressive natural beauty one is able to find in the vast land of ours. So next time you’re thinking of a California vacation consider adding the Sierra Foothills and visits to Yosemite to your plans.  I know I will. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Amador Foothill Winery -  Leading the way with innovative wines! With plantings that range from Aglianico to Zinfandel, it should come as no surprise that Amador Foothill Winery is leading the way with innovative wines from the Sierra Foothills. From Rose to Rhone Blend, and never forgetting the Zinfandel, this is a winery that delivers. Amador Foothill 2008 Rosato of Sangiovese Amador  13.5%  Soil, oil, dusty earth, pollen, wild raspberry, lovely subtle spice ad herb tones,  a tuch of leather, a bit of Swedish fish, wild cherry+,  A touch sweet up front then the wash of acid cuts through the weight leaving very pure wild berry fruit tones, great interplay of acid/fruit on the palte, really zippy style with duge refreshing acids that lead to a brick finish full or wild raspberry tones with hints of earth and spice.  A lighter style in the mouth and a great rose that may lack a touch of complexity but more than makes up for it with it’s extremely pretty pure fruit and texture that makes you want to drink more. A great rose 92pts ~ ~~ ~ Amador Foothill  Winery 2006 Katies Cote Shenandoah Valley  14.4% Lots of cigar box and sweet vanilla laced tones on the nose dominate the blackberry and black plum note though intriguing notes of violet, black pepper and thyme slowly emerge from the glass.  Slinky entry is immediately delicious with crisp herb inflected black fruits that have great intensity yet are not clumsy or thick. The wood adds a bit too much sweetness here yet the ample spice tones with hints of cinnamon, black pepper and juniper add a nice contrast on the back end. This finishes with a touch too much wood induced sweetness again but the tannins are lovely and crisp so this should take another year or two of age well, allowing the wood tones to soften and integrate. Very aromatic and cedary in the mouth at times, this is a rich, gutsy wine with good promise. 51% Syrah/49% Grenache 88pts ~ Bantam Cellars - A new winery making Shenandoah wine scene. With only 3 vintages under their belt bantam Cellars are the new kids on the block. Following in the path blazed before them they are offering an array of Mediterranean varieties yet continue the great tradition that Zinfandel has developed in the region. Bantam cellars 2008 Vermentino  Amador County12.5% Quite intense mineral, almond, pear and light spiced white peach fruit on the nose. This is lovely and balanced on the nose. Good acids, a touch grapey fruit, quite grapey fruity in fact but with lemon shaded juicy Asian pear notes that are rich and satisfying.  Finishes with a touch of raspy mineral, a hint of gooseberry and surprising length. A delicious wine perfect for casual sipping and light fair. 88pts ~ ~~ ~~~ ~~ ~ C. G. di Arie - From the creator of Cap’n Crunch, no kidding! Set to celebrate their first decade in business C.G di Arie makes the most of their estate fruit. With the major red varieties planted here at 1700 feet the focus here is on getting a consistent expression from these vines while relying on partner grower sto provide top-quality fruit for their non-estate wines. G D di Arie 2008 Sauvignon Banc Shenandoah valley 13.8% Starts out with sweetish notes of powdered sugar a sage that are joined by tropical fruit notes.  Soft and broad in the mouth with a velvety texture and juicy orchard fruit tones. A simple wine in an easy to drink style 85pts ~ ~~ ~~~ ~~ ~ G D Di Arie 2008 Rose Di Arie  Sierra Foothills 13.7% Earthy sweet raspberries and fleshy black grape tones right off the bat are joined by a touch of herbs, black pepper and peach fruit.  A rich, soft style with tones of sweet red currant and plum fruit tones that are a touch spicy and hold a nice earthy center. Rich and fruity with a touch of RS yet also a nice hint of tannin to add some contrast to the texture. A touch sticky on the finish but with lingering jammy blackberry tones. If you love a fruity rose this is for you.  50% Syrah/40% Tempranillo/10% Zinfandel 86pts  ~ ~~ ~ Cooper Vineyards - Offering a complete array of wines Cooper Vineyards produces and impressive line-up of wines encompassing 17 varieties. From Pinot Grigio and Roussanne to Cabernet and Zinfandel, naturally, there is a wine for every palate. And in that inclusive spirit one can also find a pair of dessert wines, one white, and one red to tempt your taste buds. Cooper vineyards 2008 Pinot Grigio Amador 14.9% Rather intense citrus zest and ripe herb notes with lovely floral top notes some alcohol shows but surprising well-balanced nose.  Lots of sweet fruit up front, green berries and green plum combine with a rich, plush mouthfeel to produce a rather unusual wine. One that feels over-ripe yet maintains surprisingly good freshness of flavor; inner mouth perfume is very sweet with notes of green tea and jasmine. The wine lacks some freshening acidity but is bursting with apricot and almost guava tones. The alcohol is more apparent in the mouth but this still manages to pull it off. The finish is a touch short but this is quite an interesting wine, though certainly not for everyone. 88pts ~ Deaver Vineyards -  Four generations and 150 years later still going strong! If any name should be associated with the wines of the Sierra Foothills it should be Deaver. With a proud lineage extending back to the first years of wine production in the region it’s no surprise that Deaver continues to be at the forefront with great new Italian and Rhone varietals as well as the classics. Deaver Vineyards 2008 Sauvignon Blanc Amador 13.3% Light kiwi and grassy notes on the nose, fresh almost earthy clumps of sod tones that are less herbal than manner SB. Bright zesty and fresh on entry with a very lively and refreshing mouthfeel. Classic medium bodied Sauvignon Blanc feel with modestly fruity flavors and a nice hint of lemon pith and sweet grapefruit that leads to a medium length finish. Actually has good persistence to the modest flavors but the appeal here is drinkability. 86pts ~ ~~ ~~~ ~~ ~ Deaver Vineyards 2007 Sierra Foothills Chardonnay with an ATTITUDE 14.5% Smells lemony and floral like some Muscat or Viognier made it into the blend.  The fruit is citrussy and the nose quite high pitched with salty undertones and a touch of honey, toasted spices and green anise seed.  Rich yet lively in the mouth with an impression of sweetness accentuating the deep fruit yellow fruit tones. A mouthfilling wine but well balanced with interesting layers of citrus and peach fruit.. Very clean and crisp on the finish with a touch of lingering almost coffee like toasted spice 88pts ~ ~~ ~ Deaver Viognier 2007 Amador County 14% Smells sweet with a leather fruit tone that recalls dried apricot, a hint of lanolin and a touch of water chestnut add some complexity. This gains a nice pale honey note with hints of pollen and light tobacco. Very light with an attractive airy quality even though the wine is noticeably viscous with obvious RS., but it is well balanced by the integrated acidity. Lovely honied flavors of quince, candied lime and peach round out thee mouth. The finish is a bit gentle but with nice feathery complexity and a very friendly disposition. The sweetness is a bit much for a table wine but this finishes fairly read more...dryly so it can work but is better suited as a very light dessert wine particularly well structured for a cheese course. 90pts   Deaver Vineyards NV Orange Muscat Amador 12.5% Gorgeously fragrant nose full of black tea, orange blossom, light passion fruit and pink grapefruit tones. Really intense and fresh and gently frizzante with a honied tone to the warm citrus fruit tones and  an easy appeal. Some tea notes add a bit of depth but this is a rather sweet and slightly rich style of Moscato with long honied flavors yet not much detail. 85pts ~ ~~ ~~~ ~~ ~ Ironestone Vineyards - A pioneer growing premium grapes in the Foothills. Ironstone Vineyards is one of the Sierra Foothill’s premium producers of Bordeaux blends. By intelligently adding small amounts of blending grapes and allowing the wines time to age in barrel in the deep, cool caverns under the winery, Ironstone has created nuanced wines in a satisfyingly smooth style. Ironstone 2006 Cabernet Franc Reserve Sierra Foothills 14.5% Dark, toasty, grilled fruit notes with spicy herbs lurking, and something very meaty about this wine, Nicely gamy smells like grilling lamb over eucalyptus. Lush in the mouth with lots of rich fruit, plums, cassis, black cherry with hints of dried tomato, herb, mint, and oak,. Very nicely balanced both texturally and favor wise with there is a touch of barbq sauciness on the backend but the bright cherry tones and light vanilla note power through and dominate the long finish. A big velvety richly fruited yet fresh wine with a touch of earth at its core, and just a hint of mint chocolate shavings helping read more...to frame the fruit. Certainly is ripe Cab France 89pts ~ Ironstone 2006 Cabernet Sauvignon Reserve Sierra Foothills 14.5% Reticent and minty with an interesting mineral edge to the nose, smells granitic.  A touch leaner and more transparent than the CF with a redder fruit profile. Bright acids and nicely measured tannin yield a firmly medium plus bodied wine with a touch of cola/root beer spice helping to frame the astringent red fruits. The wood is really well integrated here and while this is neither super complex or super rich (a good thing) it is very well behaved in the mouth. Not particularly varietal either but rich, polished and fruity. A well-made and enjoyably drinkable wine that finishes a touch short with a Mexican cocoa note.87pts. ~ ~~ ~ Morse Wines -  A leader in Rhone varieties from the Sierra Foothills Morse Wines is a new label being utilized by the Il Gioiello Winery to differential their Rhone Varietals from their Italian bottlings. Determined to make a name for both schools in the Foothills, Morse offer carefully crafted small lots of wines that offer a new interpretation of French Classics. Morse 2007 Ensemble Blanc 55% Viognier/45% Roussanne Sierra Foothills 15.1% A bit slow to open with soft floral tones married to deep, almost honied, quite smoky baked banana peel, and preserved lemon tones, Gains a big acacia tone with air. Rich with good acidity and a nice mineral edge to the deep orchard fruit tones. Real snap to the flavors and fine balance with rather restrained kwi and goosebbery notes that gain the upper hand on the back end with an interesting candied floral top note and lingering sweet/mineral tension on the moderate finish. Excellent complexity and balance in this very solid wine. 90pts  ~ ~~ ~ Shenandoah Vineyards- A pioneering winery in California’s Shenandoah Valley With a broad array of small lot reserve wines, Shenandoah Vineyards offers a complimentary line-up to the Sobon family’s eponymous winery. Actually the first of the 2 brands Shenandoah Vineyards continues as a leading producer of wines that represent a classic style that can only be associated with California’s Shenandoah Valley. Shenandoah Vineyards 2007 Special Reserve Zinfandel Amador 14.4% Subtle and soft blackberries, peach and black plum skins contrast with a hint of baking spice and coconutty oak tones on the nose.   Very sweetly fruited entry, nice balance with good acidity and very soft tannins give the moderately spicy but very fruity style with a soft, friendly feel.  Full of sweet, vanilla toned black plum and blackberry fruit, on the short finish. Classic Amador Zin though. 86 pts ~ ~~ ~~~ ~~ ~ Sobon - a family affair dedicated to sustainable farming, and great wine! The Sierra Foothill’s forte has always been their deep, flavorful old vine Zinfandel. Many of these hillside vineyards were originally planted to supply the 49ers and now are gloriously mature. Sobon has consistently captured the wonderful fruit of these vines, allowing them to express themselves in classic style. Sobon Estate 2008 Roussanne Amador 14.1% Great nose, lots of boiled chestnuts and toasted chestnut shells, intense with a noticeable yet integrated oak backdrop. Lilacs, white pepper and very light mangosteen fruit.  Decidedly soft in the mouth with a rich, viscous feel and initial honied fruit note that yields to an almost strawberry tinged mid-palate with rich orange tones and a touch of butter cream.  The finish returns to a more citrussy vein with a nicely floral inner mouth perfume of almost tropical orange blossoms. Big rich balanced and different this is a winner 90pts ~ ~~ ~ Sobon Estate ReZerve 2008 Rose Amador 13.6% Mineral, strawberry, herb and roast pork with a hint of rosemary and a hint of flowers on the nose give this a succulent and savory appeal.  Dry and crisp with good focus in the mouth. This is a touch tight even with a subtle richness and lovely, slightly tannic red berry and sweet pomegranate tones with a touch of papaya and papaya seed spice. Wonderful fruit and subtle spice tones linger on the moderately long finish. Great balance and freshness here make this really lovely. Grenache/Syrah/Carignan 90pts ~ ~~ Sobon Estate 2007 Old Vines Zinfandel Amador 14.9% A touch of fudge and moist earth with lovely brambly notes of sapwood, herb and wild black raspberry fruit edged with a touch of pipe tobacco. Pure black raspberry fruit on entry, very good acids, lots of sweet fruit here, nice top notes of briar and bramble. Nice purity of well-expressed yet uncomplicated fruit. A wine for drinking, not for thinking about. Finishes with a slightly jammier tone and more wood spice but still nicely balanced and fresh 87pts ~ ~~ ~ Story Winery - A lovely white surprise from a great Zin producer. Story Winery has made a name for themselves producing small lots of old-vine Zinfandel from great vineyard sites in Amador county.  In true pioneer spirit they have also explored several white wines enjoying the fruit from these unusual head-pruned and dry farmed vineyards. Story Winery 2007 Chenin Blanc Shenandoah  15% A touch funky right out of the bottle with notes of caramel, butterscotch and quince paste over a funky chalky earth, seashell and herb base. Deceptively light bodied with gentle flavors of apple, apple butter and pressed flowers slowly building in the glass. Holds its 15% amazing well. The subtle flavors power through on the medium length finish adding notes or biter orange marmalade and a light cashew brittle tone. Before gaining a nice mouth grabbing chalky tone again. A very subtle wine that will rise to the occasion pairing well with a wide variety of foods. 87pts ~ ~~ Story Winery 2006 Picnic Hill Old Vines Zinfandel Shenandoah  Valley 16% Light vanilla tones are backed by lots of astringent red fruits, red currant and pomegranate, with a hint of herb and roast meatiness.  Enters with sweet red fruits, slightly exotic berries fruits, fruit di bosco, nice freshness and good balance that help to hide it’s 16% Very candied but in a fresh way, sugared raspberries with a peppery cinnamon edge for balance, Nice crisp tannins and a lovely stemmy tone add length to the finish.  88pts ~ ~~ ~ Story Winery 2006 Creekside Vineyard Old Vines Zinfandel 16% Really briary aromas in the glass are joined by smoky earth tones and reduced wild raspberry notes with hints of lightly spiced cranberry and orange rind.  Rich and velvety, this has power and depth with a slightly sweet character that accentuates the rich wild cherry and astringent, spicy red fruit tones. A mouthfilling wine that is a touch minty and medicinal on the finish with a nice tannic bite that helps balance the RS. This is a monster wine; serve it with cheese or instead of dessert. Really spicy notes gain prominence on the midpalate.  Finishes with a really intense red hots tone. A divisive wine for sure but it’s pretty cool. 90pts ~ ~~ ~ Story Winery 2006 Alitia Vineyard Zinfandel Shenandoah Valley 16% Smells like leather and ass and not in a bad way. Slow to open, with slightly buttery licorice tinged tight black fruit. Tight concentrated and velvety with a deep savory core folded up with black currant and dry, not terrible sweet mulberry fruit. This is reticent yet with excellent balance that gives it an elegance that their other wines lack. Shares a touch of that peppery cinnamon with lovely dried herb notes and lots of potential but this needs another year to express itself. 88pts ~ ~~ Vino Noceto - This Tuscan styled estate is a relative newcomer to the region. Recognizing that the climate of Amador County’s Shenandoah Valley was Mediterranean in nature, family owned Vino Noceto took a brave and unique path, choosing to focus on premium Sangiovese based wine as opposed to sticking to the Zinfandel roots of the region. Noceto 2008 Pinot Grigio Clarksburg/Amador 13% Light rainwater, clay and floral tones on the nose give this an airy note before they are joined by fragrant pear fruit with a hint of dried pineapple.  Round and soft but not flabby, in fact nicely balanced on a rich if medium bodied frame that supports soft, juicy fruit flavors with grace notes of mint and almond and herb that lead to a slightly sweet finish that hints at baked apple with a nice almond tone. 86 ~ ~~ ~~~ ~~ ~ Noceto 2006 Sangiovese Shenandoah Valley 14% Very intense sweet cherry, vanilla and soft toast notes greet the nose.  There is a slight medicinal note that combines with the black cherry fruit to give this a slight cough lozenge note. A nice hint of herb adds complexity.  Big, rich sweet cherry fruit with just a hint of oak is well supported by tannins are a touch astringent, as they should be, and good acidity giving this a refreshing feel. Very medium bodied and with lightness that keeps this centered in the mouth despite the intensity of the rather simple yet pure cherry fruit. On the backend it turns a bit spice with a nice flourish of strawberry and herb adding to the long finish.  Very solid wine and great for the bar-b-q this summer. 90pts   Noceto 2008 Frivolo Moscato Bianco California 7.1% Delicious smelling with note of lemon, lime leaf, powder sugar and hints of angelica root and white tea, with a gently biscuit note. Just ever so softly frizzante with good acidity balancing the rather light, fresh citrus driven flavors. Plenty sweet but with a touch of lightness on the palate, really attractive flavors of subtle ginger inflected candied citrus fruits, with good length, lovely and freaking delicious 88pts  ~ ~~ ~~~ ~~ ~ Gregory Dal Piaz Community Manager Snooth    (hide)

  Forum post in the topic Strike it rich in the Sierra... by Gregory Dal Piaz

  
  

• July 2009

  ^^^ その返事はチョウおもろいだね。　神経に障ることを言うじゃろう！　^o^ dmtuckerは説明をやりすぎじゃない？　絶対そう！... Read more ^^^ その返事はチョウおもろいだね。　神経に障ることを言うじゃろう！　^o^ dmtuckerは説明をやりすぎじゃない？　絶対そう！ ところで、なぜそんな詳しくに日本の文化を説明したかな？　頑張ったな。。　だけど、dmtuckerは何か間違えたよ。　まず、　鮨の語源は"水’と"砂糖”じゃないでよ。　それは全然違う。　また、鮨はライスと魚から作られる。。　もし野菜を使ったら、結果は本当の鮨じゃないですよ。　 I am struck by the fact you may not be able to read Japanese, so I had better write in English. Your response to my innocent comment is quite interesting. You seem quite defensive and attempt to establish yourself as an authority on Japan, while I was merely making the comment that you may want to try to enjoy sparkling wine with sushi, which has become quite popular among Japanese, from sommeliers to master chefs to ordinary salaryman. However, perhaps you have not been in Japan recently. Thank you for trying to educate me about my culture, but I have a number of corrections to make. First of all, 鮨 or sushi, does not come from Chinese characters for vinegar and salt. The first half of sushi is 魚 (sakana or uo)，and the original meaning was related to fermented fish. There is a myth popular among foreigners that says that sushi is a mixture of sweet and sour, but it is wrong. I suppose you are thinking of 酸っぱい、 or suppai. However, the etymology is wrong. Second of all, "true" sushi has nothing to do with vegetables. You strike me as someone who wants to appear as a purist when it comes to Japanese food, so you had better drop the vegetables from your sushi menu. Thirdly, sake is typically enjoyed after sushi, not during sushi, by most Japanese.The alcohol content of sake which you know is quite high, is typically thought to interfere with the nuances of quality sushi. However, to each his own. In any case, you do not enjoy sparkling with with sushi. That's too bad. It is quite delicious. But again, to each his own.    (hide)

  Forum post in the topic New from the Vancouver, BC area by jinx mcgee

  
  

• April 2009

  Has Bonny Doon Vineyard finally lost it? Or have they found it? Bonny Doon Vineyard is back on top, or bottom, depending on your perspective. After years building a lucrative wine empire the always surprising original bad boy of the California wine industry has decided it's time to... Read moreHas Bonny Doon Vineyard finally lost it? Or have they found it? Bonny Doon Vineyard is back on top, or bottom, depending on your perspective. After years building a lucrative wine empire the always surprising original bad boy of the California wine industry has decided it's time to downsize. A leaner, meaner Bonny Doon Vineyard is returning to its roots, producing a more focused portfolio of wines born of authentic passion. Now I know what you're thinking, it must be the economy but really it's not. It's simply a passionate man's focus on doing what he loves and what Randall Grahm loves is wines that are original, natural and unique. Realizing how difficult that can be for a winery producing near a half million cases of wine Randall knew it was time for a change, and this was certainly a change for the better! With the revamped Bonny Doon Vineyard the focus is once again on principled winemaking, custom tailored to each wine's needs. At each step of the winemaking process the winery is focused on providing the consumer with a great experience. Whether that means replacing corks with screwcaps for all the wines to prevent cork taint or using indigenous yeasts and minimally interventive winemaking techniques, the end goal is to allow each wine to fully express its nuance and detail in all its glory. These steps and attention to detail are what makes these wines stand out from an ever more crowded pack. So what should you expect from a bottle of Bonny Doon Vineyard? The short answer is: surprise. Not only are the wines a little offbeat, though the Southern Rhone styled Le Cigare Volant seems much more mainstream than when it originally came on the scene in the mid 1980s, they are full of subtle yet complex flavors. These wines capture the sheer exuberance that California is famous for yet never lose the elegance and finesse that is frequently the price paid for working with such a favorable climate. 2004 Le Cigare Volant $17.75 This classic Southern Rhone blend is worthy of your attention, if not for the intriguing name then surely for the wonderful fragrant nose full of flowers, herb de Provence, meaty dried fruit tones and a hint of pepper. On the palate this is refreshing and balanced with the fruit, savory and herbal notes all playing off each other and delivering fine complexity and depth. This screams for roast lamb by the way. And about that name, in 1954 the world was in the middle of a full fledged fascination with UFOs. The village council of Chateauneuf-du-Pape knew something had to be done. With remarkable speed an ordinance was passed banning flying saucers, les Cigares Volant, from landing in their vineyards. The measure has proven to be 100% successful! 2006 Le Cigare Blanc $17.99 This fascinating blend of 75% Grenache Blanc and 25% Roussane is bursting with Asian pear, quince and pineapple tones with wonderful accents of almond milk, minerals and honied tones. This would be a perfect match for grilled fish this summer, especially if some tropical fruit salsa might be involved! 2007 Le Vol des Anges $27.44 This is a perfect summer dessert in a glass. Remarkably perfumed with tea and smoke notes framing the orange marmalade and dried apricot aromatics. In the mouth this is sweet but neither heavy nor cloying and offers up rich orange peel and orchard fruit notes with wonderful floral hints and just a whisper of exotic tropical fruit then finishes with just a touch of almond and waxy honeycomb. Break out the runny, washed-rind cheeses please. We hope you enjoy these wines as much as I have. Cheers!    (hide)

  From the article Has Bonny Doon Vineyard finally lost it?

  
  

• April 2009

  The rose might make an interesting sauce for the proper fish, if handled delicately. The pinot noir is a far more interesting conundrum. I've had '79 Napa cabs in the past year that were just fine and, while quite mature, were not that far down the backslope, if at all. Pinots are a... Read moreThe rose might make an interesting sauce for the proper fish, if handled delicately. The pinot noir is a far more interesting conundrum. I've had '79 Napa cabs in the past year that were just fine and, while quite mature, were not that far down the backslope, if at all. Pinots are a different matter in California of that era and that region. I had an '80 Chalone Reserve pinot noir at the end of the year that was waaaay healthy. But that's from the Pinnacles in Monterey, and more importantly from Dick Graff, who poured his heart and soul into the earth on top of the hills there to produce such great Burgundy-style wines. He made his wines to last, and wasn't going to give an inch to the French, as evidenced by how his chardonnay did in 1976 at Spurrier's little tasting. Krug is a winery of much longer history, but I tend to doubt they invested as much of themselves in their pinot noir. Was the Carneros district even segregated at that time, or does 'Napa Valley' potentially include it at that time? '79 was before global warming got bad, so that is also on the plus side for that varietal in that location. All in all an interesting subject. Would love to hear how the pinot tastes... :-)    (hide)

  Forum post in the topic Charles Krug by dmcker

  
  

• March 2009

  Matcha, at proper strength, will be a bit harsh. Genmaicha is good, but Sencha is even better. A magical meld with the flavors of all sorts of fish, the vinegar, the ginger. Even strong Bancha works (though no self-respecting sushi shop will ever serve roasted Hojicha). But... Read moreMatcha, at proper strength, will be a bit harsh. Genmaicha is good, but Sencha is even better. A magical meld with the flavors of all sorts of fish, the vinegar, the ginger. Even strong Bancha works (though no self-respecting sushi shop will ever serve roasted Hojicha). But traditionally at the end of the meal, unless you're a teetotaller. Definitely the perfect way to end a sushi feast, and the yell across the sushi bar by the staff is the sign to close the bill, which while never written down seems to magically get totaled up perfectly. No need to get soused with the sake (and beer isn't a totally bad match, either). Try a reasonable volume of a good sake at room temperature. It is a perfect match. Some sakes when heated bring an off-odor of alchohol that can detract...    (hide)

  Forum post in the topic New from the Vancouver, BC area by dmcker

  
  

• December 2008

  Not half bad, especially since we're in what some are calling the "worst economic position in the United States since the Great Depression". Those are NOT my words, though I bet I could win a Nobel Peace Prize if I did say it in a garishly popular fish wrap. I'm going to dig into... Read moreNot half bad, especially since we're in what some are calling the "worst economic position in the United States since the Great Depression". Those are NOT my words, though I bet I could win a Nobel Peace Prize if I did say it in a garishly popular fish wrap. I'm going to dig into the numbers a bit more a bit later concerning these wine auction results; but I think it's fairly safe to say that by lowering a good chunk of the reserves on a number of the items for sale they encouraged bidders to drop by and jump in the pool, which they clearly did. Interesting to see the SQN doing so well too, which bodes well for other US vino producers. From HDH: "Hart Davis Hart capped off the year with another successful auction this weekend in Chicago, realizing $2,773,421 against a pre-sale auction estimate of $2,076,940 - 3,115,850. A collection featuring a comprehensive offering of Sine Qua Non as well as vertical offerings of Screaming Eagle and Harlan brought intense bidding with many prices skyrocketing over the high estimate. Two bottles of 2000 Sine Qua Non Syrah Heels Over Head more than doubled the high estimate, bringing $2151 against an estimate of $600-900. Nine bottles of the rare 1998 Sine Qua Non Syrah Alban Vineyard, bottled for the Hospices du Rhône, commanded $5378 against an estimate of $1800-2800. A live internet bidder was the largest buyer of the day for the second straight auction, as hdhlive.com continues to grow in popularity.    (hide)

  Forum post in the topic Juice on the Block: HDH... by ChipDWood

  
  

• August 2008

  For some, ordering their tall (or is it short??) double, skinny, mocha, latte, iced first thing in the a.m. is a no brainer, but don't feel as confident when faced with the daunting prospect of ordering wine from a menu in a public institution.  I understand the pressure that can... Read moreFor some, ordering their tall (or is it short??) double, skinny, mocha, latte, iced first thing in the a.m. is a no brainer, but don't feel as confident when faced with the daunting prospect of ordering wine from a menu in a public institution.  I understand the pressure that can come with this kind of decision.  There are so many options and aspects to consider that I'm sure I'm not alone when I've decided to go with the “close your eyes and point” strategy.  However, there's hope for us all because I've put together a couple of basic guidelines that will help you narrow down your search with little to no pain. First things first: Glass or bottle??  By opting for just a glass, you automatically narrow your search to a handful of options.  From there you can either base your decision upon price point, or if you're still a little bit confused, tell your server what you like and she can take it from there.  Your servers or sommeliers are very capable and should be quite intimate with the wine list. If you're sitting with 2 or more people, we recommend getting a bottle because it's a bit more cost effective in the long run. Always try to have just one person in charge of picking the wine in order to avoid heckling over a merlot or a cabernet… choosing a wine doesn't have to be completely democratic. Also, when going this route, choose your colors early in the decision process.  This narrows down your options by half, making the decision less painful. From there, you can decide what will go best with your meals.  If everyone is having something different, try a soft red like a pinot noir, that can stand up to your red meats but also pairs quite well with your fish and poultry.  If white is what floats your boat, go with something crisp that has more body.  If you have a large group, I would recommend ordering both a bottle of red and a bottle of white for the table. If this task stills seems a bit overwhelming, point to a wine in your price range and simply ask your server their thoughts on the wine.  They'll be happy to guide you in the right direction. Ok, moving on.  You've ordered your wine... now what?  You don't have to feel like a bumbling idiot if you're the person chosen to take that first taste.  When your server comes back to display the bottle, simply check if it's actually the bottle you’ve ordered.  This part of the ritual isn't for you to faun and admire the pretty label, so don't worry if you aren't sure you're giving the right amount of accolades.  When your server opens the bottle and hands you the cork, go ahead and take a good gander at it.  If you’ve got a serious bottle, check to make sure the cork is moist, without any damage to it as it could be signs for a damaged wine.  When the wine has been poured, swirl the wine a bit to open it up, smell it and then taste it.  If it doesn't smell musky or moldy, you're good to go. However, if you're caught in that sticky situation where the wine has been "corked", any good restaurant should be more than happy to take the bottle back.  Be polite but firm and don't let it hang up your evening too much. See, not as bad as you thought, right??  Ordering wine is no big deal, just take the bull by the horns and you'll be a wine ordering pro soon enough. Callie Exas has just launched her wine career at New York Wine Co. in Manhattan. So far so good!    (hide)

  Forum post in the topic How to order wine by CallieNYC

  
  

• May 2008

  It seems with the turn in the weather, a lot of people are up in arms about what they "should" be drinking. Lately, a lot of my customers have been asking about summer time wine etiquette, and I'm a firm believer in just drinking what you like. Rules are made to be broken.... Read moreIt seems with the turn in the weather, a lot of people are up in arms about what they "should" be drinking. Lately, a lot of my customers have been asking about summer time wine etiquette, and I'm a firm believer in just drinking what you like. Rules are made to be broken. However, I can understand that as the weather heats up, the thought of drinking a full bodied, super Tuscan may be just as unbearable as the L train in July (or for that matter, August as well). If you like that big robust red, then for heaven's sake don't be afraid to pull it out, even if it is August. However, if you want a couple of pointers on what to look for in a good summer red, I’ve taken the liberty to list a few basics you can take with you to your local wine shop. 1. Summer reds tend to be a little bit more fruit forward with less tannins. Ask your local wine spot for something light bodied and easy drinking. If you're unsure, go for a red from a New World country, like the USA or New Zealand. These wines tend to be made with more juice and use steal barrels which keep the wines super fresh and zingy. 2. Don't be afraid of rosé. Rose wine gets a bad rap but for spring and summer it's the perfect balance for antipasti, salads, and seafood. It tends to have more body than a white but less body than a red with strawberry fruit notes and flowery aromas. What's not pretty about pink? 3. Lastly, in a last ditch effort, or if you just want to pick something up and go, Pinot Noir is my no fail wine of choice. I'm not going to lie, I really love this grape, even if it is renown for it’s high maintenance, (as I think about it more, maybe I like it because I can identify with it). That aside though, from the hills of Burgundy to those in California, well made pinot noirs share a sweet fruitiness with delicate tannins that in my opinion go unmatched against any other summer time beverage. So I'll leave you with a couple of my own suggestions for summer reds from around the world. I hope you enjoy. 1. Palmina 2005 Dolcetto: Approachable, fun, and easy-going are typically associated with this red varietal, however Palmina's version takes Dolcetto to the next level. Sourced from the Honea and Zotovich vineyards, the end result bursts with intense fruit flavors, and combining with a smooth texture, makes it a perfect accompaniment to a variety of summer foods from grilled meat to meaty fish. 2. Anne Amie 2005 Pinot Noir: This a great light bodied, easy drinking wine, that still has a lot of earthy, mushroom notes to it that can compliment smokey, and charred flavors of summer foods or also stand alone. "The best thing about this wine is that it speaks to the fifth sense umami," Rob Allen, New York Wine Co. 3. "R" Wine 2005 Little R Cabernet Sauvignon: This wine opens up a little party in your mouth. It starts out with a little spice but still has lots of fruit at the back end. For those who love their medium to full bodied reds in the summer, this would be a great choice. It's smokey and spicy, but still has enough fruit to cool you down in the heat. 4. Ata Rangi 2005 Pinot Noir: This is a no frills pinot noir with clean, crisp and vibrant fruit. Plain and simple good even if it isn't summer. 5. Braida 2006 Brachetto d'Aqui: Fermentation takes place in stainless-steel tanks and is stopped in order to leave some sweetness in the sparkling wine. At just 5.5% alcohol, Brachetto d'Aqui makes for the perfect aperitif or end to a meal.    (hide)

  Forum post in the topic Summer Time Reds 101 by CallieNYC

  
  

• April 2008

  I am often asked, usually by skeptical non-wine people, what it is that drew me to make wine a career. It is a two day answer, of course, but I usually resort to the tried and true "the endless learning opportunity as wine is very enjoyable with no knowledge and mind-blowing exciting... Read moreI am often asked, usually by skeptical non-wine people, what it is that drew me to make wine a career. It is a two day answer, of course, but I usually resort to the tried and true "the endless learning opportunity as wine is very enjoyable with no knowledge and mind-blowing exciting the more you know." Trite, to be sure, but like most clichés based in truth. I was thinking of this during a recent tasting I was privileged to take part in on the recently released 2003 vintage of . It is just one of the benefits of placing yourself squarely in the business of wine, you find yourself sitting in front of 80 pre-release Brunellos (I don’t care if Brunelli is correct or not, I won’t use it) with a pen, paper and your palate and your off. The 2003 vintage in Montalcino was weak at best and the wines showed this clearly across the board. (As an aside, this is a wine recommendation site but I won't swear off the whole vintage, if you have a trusted retailer who claims a particular producer had it right in '03 then go for it, but if you are just perusing a wine list you probably want to fish elsewhere). A failure as a tasting, not even close, I was able to cement pre-conceived notions of what the differences in vineyard sites might bring to the wines and drive home what exactly the off conditions in the weather might do to the wines. This is exactly what we mean by more knowledge opening more and more fascinating little boxes. So imagine my surprise when I started to read the reports of possible fraud in the wines of Montalcino. My first thought was "Jesus, how much worse would these wines have been if they were unadulterated" but ultimately I was actually shocked that these things are (allegedly) still happening in today's day and age. I realize this is big business and when you establish a wine like Brunello as a major player on the world wine stage you really can't afford a truly bad vintage and the lure of blending in some non-Sangiovese and/or muscular southern Italian wine to balance your offering has to be strong. And then I thought does it even make a difference? I mean, I tasted through the wines thinking they were all Brunellos and the knowledge that some may have been adulterated really doesn't change my opinion of the wines. Circling back to where we started, the uninitiated surely could care less about such things simply asking that when you plunk down $50 on a bottle of wine it lives up to that expectation. But it does make a difference. Producers of terroir driven wines need to plan for the inevitable bad vintage and ensure that their "brand" is not damaged by one, two or even three bad vintages in a row. Doctoring the wines may not mean much for every taster but - even undetected - it strips the wine of its true allure, its credibility and ultimately its uniqueness. You are not just saying that you were too weak to face a bleak financial projection you are also saying that your wine can be "assembled" from parts not necessarily from the same grape or location as your wine purportedly comes from. So, I hope it turns out that this scandal is untrue. But if it turns out to be true I want to be among the first to say, shame. Robert Scibelli is a lecturer and administrator at New York’s premier wine school, International Wine Center.    (hide)

  Forum post in the topic A Rosso By Any Other Name by Robert

  
  

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