Tag Archives: cabernet sauvignon

Cheers!

17 Mar


I apologize in advance if this entry is more maudlin and less haha funny. Because I want to toast to family. Which matters.

Family is the…BEST thing. If it weren’t for my parents I…well I need not go on. 

So. Accelerating to the drink because I can tell you more of my not-haha-funny past my family saved me from later. History will always be there where we left it.

How many of us can create wines in honor of our papas? If I ever make a wine I would. That’s what Joseph Carr of Josh Cellars did when he made

Josh Cellars Legacy Red Blend

And the winery was kind enough to send some to me. If my family were in town I certainly would have shared the wealth. But it was Tuesday night in LA and I needed to write another wine blog and there was nary a soul to share with. So I am cheers-ing with the camera. With you.

My blog family.

I love you dear readers. Not as much I love my family but like, a whole bunch.

But because I love you I’ll stop being sappy and talk of this vino I would share with you.

Were you here. 

My lovelies.

Okay wine.

The grape varietal combo is luscious:

45% Merlot for the juicy alcoholic tastiness. 45% Zinfandel for those of us who like our rough and also slightly spicy stewed fruit. Then 5% Cabernet Sauvignon (everyone will drink it!) and 5% Petite Sirah (why not?).

This drink is indeed good for family because it is medium in almost every category. So no one will argue. It’s a balanced bottle.

To the eye: deep cherry-plum red, medium tears

Nose: clean, medium intensity, cherries, plum, tobacco and raisins, youthful (2014)

Tongue: dry, medium acid, medium tannins, medium alcohol (13.5% abv), medium body, medium flavor intensity, plums, raspberries, currants (red and black), stewed dried fruit (raisins, prunes, cranberries), vanilla, cigar box, cloves, allspice, medium finish

All over: good quality. Quite do-able. If I was at a party and someone handed this to me I’d be at home.

I’d take this wine home. Cheers!

Lovely

7 Feb


Oh hey chatty wine! This wine has a lot to say and I was up for listening. And reading. The winery sent me oodles of info on this lil’ sample from Columbia Valley:

Mullan Road Cellars 2013 Red Wine Blend

It’s a Bordeaux blend: 57% Cabernet Sauvignon, 34% Merlot, 8% Cabernet Franc, 1% Malbec 

Oh okay okay let us talk about the taste. That’s what y’all are here for no?

Oh okay okay okay I am going to go WSET with the tasting notes but I’ll attempt to spice them up. If you want to skip all that I’ll just say this is a sexy blackberry jam of a wine with some delightful vanilla from its 16 months in oak (some new French, some American).

Here we go!

On ze Eye: Easy. Easy on the eyes. Ahem. Technically it is clear, medium ruby with slow thick tears.

In yer Nose: clean, medium, blackberry, vanilla, and allspice to put it simply. Youthful.

On ye olde Tongue: dry, medium plus acid and alcohol, so a thoroughly serious wine. But like fun serious. Like…I’m not sure things in the world have been unfun serious recently so… 

Body and flavor intensity: medium plus, both of them. Tannins are the medium. But all the acid and alcohol (14.3% abv) make me think this could be aged for some time. 6 years, say?

Flavours (with a u bc why not British): blackberries!!!!!! And as the French and cool people like you and I say: cassis. As in currants: mostly red. Boatloads of vanilla. And allspice! That’s the stuff! And probably some more spices like cloves and nutmeg but they are elegantly woven in so you don’t get the impression you’re eating a Christmas cookie although that sounds good right now…

Oh no now I want another bottle so I can pair it with gingerbread. Not that I have gingerbread right now. Or another bottle so all this will remain a fantasy. For now…

Drink now drink later just drink?

6 Sep


You know how sometimes even your most favorite food on earth, consumed at the wrong time, is enjoyed, but slightly frustrating because the environment is wrong? Like trying to eat a delightful split pea soup while, say, driving in summer. The taste, the color, this soup has it all! But it’s friggin’ hot and you are in a car and you wish you’d waited for optimum conditions.

Such it is for this wine because it is a bloody good wine but I opened it in my hot hot home without a nice bit of food to pair and it was great but cooler air would have made it greater. Don’t get me wrong. DRINK THIS gosh-darned wine. 

2013 Columbia Winery ‘Element’ Wahluke Slope

Actually having visited and tasted many of Columbia Winery’s wines I would advise giving any of their ditties a whirl. This blend came my way as a birthday gift from my aunt and uncle who reside in Washington within a quick drive of myriad excellent wineries.

So yah. Lots of Columbia wines to choose from but please do choose the right one for the weather? I mean I’m not sorry I opened this. Because good wine is excellent always. But in retrospect I’d have saved for a colder night. Let us unpack the details:

This wine had a full body. The tannins are a wee bit heavy handed on first pour but let it mellow in your glass a second, no matter how thirsty you are, and you’ll be rewarded by the effects of letting it breathe a bit. The blackberries, red cherries and currants will sing more sweetly. That crack of pepper will settle into the grooves of the vanilla bean that simply must have been hanging out in this bottle! Hint: it wasn’t a vanilla bean–it is just the effect of the oak this juice spent 19 months in.

The finish lasts deceptively long. It seems to fall off…but then! Oh then. It pulls out mellow notes of blueberry and happiness and oh…rainbows over mountain springs so take that and do what you might with it. If you dig rainbows you are a good person who should keep drinking these. If not? You and I do not see eye to eye yet. Please advise.

Big. Ass. Mine Yours Which What-evs

30 Aug


So Milano Family Wines is up to putting out some hot ass. So what. The. Hey. Okay.

I wanted to be opposed to this based on name but for some everyday drinking in, I could be into this shiz-nit.

Ass! Mine…yours..whoevers…I would never in a mil and yon years have purchased this but this is what online contests are for, to expose more people to wine they might not select otherwise.

Psssssst! I got this from a giveaway on the venerable Bri’s Glass of Wine site. Bri knows some good stuff so… I figured if I won the results would be dandy. 

I am confused that Milano Family Winery is, oh say, family? I mean, my fam is open. Mom explained sex, at least the mechanics as they apply to baby-making when I was maybe 7 and my father advised me in family therapy as an adult that I should consider pre-marital sex (I took that up it was a good idea) and yes I’m writing a memoir of my fuck-uped-ness but Big Ass family wine? Okay sure. But really.

How. Does. It. Taste.

That is what matters.

Wait, first! A PSA:

TEMPERATURE IS IMPORTANT! WHEN PEOPLE SAY SERVE RED WINE AT ROOM TEMP THAT SHOULD BE BETWEEN 55 and 64 degrees Fahrenheit!!!! NOT THE USA “72 is perfect” ROOM TEMP! THAT IS TOO FUCKING WARM!

If only I could go to every bar in the USA and help them with wine temperature. EVERYONE would appreciate wine more.

This Big Ass red ain’t bad. I shall endeavor to assess with a bit of the WSET 3 criteria. But first the tech info:

This is a Merlot/Zinfandel/Cabernet/Carignan blend aged in 20% French Oak. I am assuming the Cab is Sauvignon, not Cabernet Franc because most people, if they say Cab. mean the Sauv.  

But let us not dwell on tech, let us dwell on experience.

Okay now the WSET drill:

Appearance: Clear, deep purple.

Nose: Clean, medium (+), dark red cherries and currants, white pepper and cinnamon, fully developed.

Palate: Dry, medium acid, medium (+) alcohol (apparently it is 14.5 abv), medium (-) body, blackcurrant and red currant jam (what the what?! red and black true!) cinnamon, white pepper, black pepper, allspice and cinnamon and some sage. A whiff of tobacco and vanilla but I do not think aging would accentuate it therefore ergo—-

Drink now, little reason to age. Flavor intensity was medium (+) and

Finish: medium (-) it does not totally drop off but then it does not evolve and move me. Which is fine anything over low is helpful to making me wanna have some more.

Quality? According to the WSET probably somewhere around good. Maybe between acceptable and good (closer to good but good for WSET is better than most people’s “good”)which for this price is super. Like, I would sip this freely and happily. And be like, “Hey dudes, check this BIG ASS WINE!”. It is big. And look at my ass. Hint I do have a sweet ass.

I mean in general this is good, but there is not a thing I would call special or idiosyncratic to a grape, or region but..this delight would pair up with a snack or  a dessert or even it would just pair well with a…drinking vessel?  Wine is really good when you pair it with a wine glass.

There ya go.

Wisdom for the ages.

a cab for the sipping

27 Jan

  
Quite good

Even if you are not multitasking by eating scrumptious organic blood oranges

By the way I doubt this would be the recommended pairing to blood oranges but I don’t think any wine would, I was just hungry

At any rate the oranges did not detract from my enjoyment of this wine

I opened and sipped immediately but preferred it after it got a little bit of breathing time

It is hearty but balanced

Full to medium body

Oh yes:

2012 SIMI Landslide Vineyard Alexander Valley Cabernet Sauvignon

That is what we are drinking this week

Medium tannins

I taste dried plums

Currants, that is what I taste too

I mentioned that there is some oak happening in there yah? oh yah I did

What else? A bit of acidity braces the sides of my tongue, a nice balance to the prickly plushness of those tannins

A hint of cocoa

Simi says make jelly with this.

I say that is not a terrible plan but I’d rather sip it

Do the sip it is good

Vegetable Crepes Say Oui

8 Feb

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Last Sunday was a long day and a good one. I watched no football. I went to an audition. I worked on lines for another upcoming audition. I made it to the tail end of improv practice. Then we had a show. Then went out with the group afterwards for a drink. Then I came home and worked more.

Then I poured a glass of red, got on hulu and queued up The Mindy Project and Super Fun Night to keep the laughs coming and ward off the cold. It was LA cold by which I mean I needed a sweater and a scarf if outdoors. Then I got cookin’. If I was Anna Thomas I probably would have gotten stoned.

And I barely heard that the Seahawks won. But congrats to my Seattle chums and aunt and uncle.

I am honestly not sure where Anna Thomas gets off calling these crepes, as they are quite thick.Even after I adapted the recipe, pureeing a bit after stirring the veggies in, this batter was still unruly and hard to deal with. Maybe it was the pot she cites smoking convivially in The Vegetarian Epicure that impaired her judgement? I’m not against her enjoying a nice smoke, I’m just speculating. Or maybe her thinking they qualified as crepes was due to the era in which the book was written? I guess she didn’t have Siri around to quiz on what made a crepe different from a pancake from a griddle cake. Good thing she didn’t include Mexican and/or Tex-Mex fare in her book. The Chillaquiles/Migas debate could go on for days. Delicious days.

As I rewarded my day of hard work with these crepes, so will the hard work you put into these reward you, regardless of how much beer and football made your day easy. Kapeesh? Ok.

I’m hungry. Let’s eat.
Vegetable Crepes adapted from The Vegetarian Epicue by Anna Thomas
A glass of robust red wine to sip whilst cooking
a dark and gloomy cold night out
olive oil spray
6 Tbsp. chopped onion
6 Tbsp. chopped scallions
1/4 tsp. chopped garlic (I used jarred)
1 jarred roasted red pepper, chopped
1 cup diced tomato (I used from a can. Convenience night, baby.)
1 tsp. dried basil
1 heaping tsp. dried parsley
sea salt
freshly ground pepper
2 T. + 2 tsp. flour
2 T. + 2 tsp. almond milk
1 egg
2 tsp. applesauce
grated Swiss cheese.
Heat a pan with olive oil spray, add onions, scallions, garlic and pepper and sauté until onions are good and soft. Add tomatoes, basil, parsley, and salt and pepper to taste and sauté until excess of liquid is evaporated. Use a blender to combine the flour, milk, egg and applesauce. Allow to sit about an hour or more. Stir in veggies when they are cool. Blend roughly with an immersion blender, you do want some chunk. If you need to add a dash of water to thin out the batter.
Heat a nonstick skillet with a wee bit of butter. Cook crepes using 1/4 cup batter for each until done on each side. Heat oven until 350 degrees. Put the crepes on a baking pan and sprinkle with a heaped up Tbsp. of cheese. Bake until melty and good. Sip wine. Revel Etc.