Tag Archives: wine

Wine Of late

24 Sep

Dudes these things just…materialize. At my door. And I try them and much of the time I am like “meh” and sometimes I’m like “hey fella” and occcaaaaaaasionally I’m like we can have a third date and that’s this. Our relationship is growing. Sorry for my singleton wine metaphors. I mean I’m not marrying this wine but I would take it to dinner with the fam.

J Vineyards and Winery Brut Rosé

It is bubbly. Of course. But nutty and yeasty and berry-y. And good and refreshing. If I want to drink a bubbly well….gotta say I’ve been learning this love language with the J Winery bubblies. Because I don’t tend to go out of my way for a sparkling wine but they have sent me quite a few and I’ve tasted A LOT of sparkling wine but consistently I have enjoyed the J offerings so who knows.

All of which to say is get a fucking J sparkler, if you are inclined. I am.

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Return of That Rosé (you almost forgot you sampled)

14 Sep


The…EVERYTHING of an amazing rosé. I am gonna say it is this. WTF why not.

Oh heck so two years ago I was at a special event ( I was guest mixologist ooh ahh) and I tasted this and I went home and bookmarked the winery and…neglected that bookmark until now. And now. Just now! I ordered a couple bottles and doubted the amazingness I was about to taste because when I first tried it, it wasn’t on a blank palette–it was on a drinking-my-own-bourbon-cocktail palate. But tarnished or blank palate this wine will MOVE you. At least the rosé. I also ordered a red and cannot wait to try. 

But. Let’s talk the rosé.

Holy heck. Their wine. So good then and so good two years later when I ordered a bottle and started writing this entry.
Ok now sure. Let’s go with metaphors.

The Fantasie. That is this vino’s name.

2016  Seebass Rosé of Grenache

So you meet someone. It is big like at first meet. And I’m not talking romance–Just the ohhhh this person could be a lifelong friend! 

You get their info. Or jot down the name of the wine somewhere. Ya know.

Then you get distracted. For like two years. And you think…can I contact them? Will it be as magical as the first time we met?

So it was here. I was resident mixologist at a farm-to-table dinner. This wasn’t even the sponsor wine. This lovely winery was. But one of the benefactors of the dinner brought the Seebass Rosé for kicks and it…made an impression.

So it took two years for me to say hey…I should get a bottle and soberly evaluate. 

But nah this shit is legit.

You will regret not having followed up sooner. Oh no this friend is better than memory. Y’all will make up for lost time.

This rosé is filled, when you smell, with grapefruit. And perhaps unripe raspberry but then you taste and it…well people who don’t know better mightttttt say sweet and I would correct them: it is just the fruit. But then the stones kick in.

The big story? Just taste strawberries soaked in white balsamic vinegar and there ya go. But I will give a more…in depth description. All the same you SHOULD taste strawberries with the white balsamic treatment. Preferably with a twist of black pepper.

And then this is grenache has a wicked high alcohol level (14.5abv) and yet the acid is cutting enough you slurp this stuff up not realizing. What you are getting into.

Oh heck okay I am sipping with sober palate so let me do the boring WSET analysis but before that let me just say…METAPHORICALLY this is the person you meet and are SO impressed with and worry when you meet again you won’t like and then they are even better. Okay.

Eye: clear, medium salmon pink, medium quick tears.

Nose: clean, medium intensity, lemon, grapefruit, peach, youthful as fuuuuuuu

Tongue: Dry, acid is medium, tannins nahhhhh, alcohol I THOUGHT was medium but that sneaky sneaky grenache…this is medium plus alcohol. Medium body. Flavor intensity medium, and the flavors? This is a pinkkkkkkk grapefruit. With maybe a whiff of juice from a white one. And maybe a wet rock. And then a strawberry but an unripe one that was soaked in white balsamic vinegar. Come to think of it there is a LOT of white balsamic but you have to have spent way oodles of money on vinegar and berries to confirm this. Instead just drink this wine. You will get the flavor profile and tipsy too.

Okay the all important finish? Ohhhhhhit is somewhere between medium and medium plus. It is gentle yet nuanced. More nuanced than the loudmouth you THOUGHT you were following up with. This one is a keeper.

Just for eclipse fun

21 Aug

Okay so this came as a free sample with eclipse sunglasses that apparently I could have sold for the price of my…I don’t know…my Vitamix? Maybe.


And because because I doubted I’d be into boozing it up during the eclipse (the peak at 10:20am) so guess what?!! I opened it up the night before.

Apothic 2015 Dark

So here’s the deal: this is the dress I had in high school. I was goth. The dress was from a chain store but crushed velvet and fit my dark persona.

As it is with this wine. Apothic is a big brand. By dark.

I can’t fault the tasting notes. Pretty much all cocoa powder and blackberries and maybe cherry preserves. That’s it. Acid is low. Alcohol is way higher than it feels: 14%. Tannins…light plus and velvety.

But mostly this is that dress that suited your goth life on high school and might still if you safe a goth with a sweet tooth.

The chocolate notes are the most prominent.

Okay so fuck it let’s go wear goggles and stare at the grandeur of Madame Nature and her eclipse. 

And sip some cocoa wine. Why not?

Brouilly: the end

8 Aug


This is THE last! of the Beaujolais crus: Brouilly.

Before we drink just a wee reminder that the podcast is going strong. Get it on ye olde Apple Podcasts aka what podcasts on iTunes are now called. Or go on Stitcher or Youtube or just stream on the host site. Last week was some tasty aged Riesling so get into it!

Now. Let’s put Beaujolais to bed.

 I am into this producer. Pierre-Marie Chermette, to be specific. Or, well, ummmmm I was into their rosé as evidenced here. Then came this:

2014 Pierre-Marie Chermette Pierreux Brouilly

And I think I should be into this one. 
That is how it is here with this wine by Chermette. Love, love would watch/drink amillionandone times their stuff…but maybe not their Brouilly. I was just not on board. They were painstaking. The producers. Apparently they pruned and thinned to increase the ripeness. Yet to me this wine was still too green. Oof.

It needs time. Or maybe it was too old? Maybe the berries were fresher before? Everything in my soul said “this is appreciable wine” and yet I didn’t love. I’ll give you WSET stats and say IF you love a bright cab franc this may be your natural wine jam. Anyway WSET analysis:

Appearance: clear medium ruby with medium tears

Nose: clean, medium intensity. red berries, blueberries, greens. youthful.

Tongue: acid is medium plus, tannins medium minus, alcohol I’m guessing medium or minus like…12.5? Checking…13. Not close enough. I need blind tasting practice. Body is medium. Flavor intensity medium. Flavors? Raspberries, blueberries, green peppers, licorice or chervil. Finish? It goes on…for a medium amount of time. It is good quality. Balanced, lengthy enough, intense-ish, but not complex. It is good not exceptional while other examples of natural Brouilly I have had have been.

I am sorry but this is the end of the Beaujolais series. Unless I also cover Beaujois, Beaujolais-Villages and Beaujolais Nouveau. But for now I am Gamay-ed out. Well…we shall see. Because Gamay has a hold on my heart as does Pierre-Marie Chermette. Expect more from both!

Okay alllllmost there

4 Aug


Hey now, I know. You are still waiting for the end of the Beaujolais run but let us pause for ye olde cabernet sauvignon. Partly because I am twiddling my thumbs on editing my Brouilly entry and partly because Gallo sent me this delicious cab which I opened because A) I’m tired of gamay for two seconds and B) I made an ice cream calling for cabernet so I had to open it so here ya go:

2014 Louis M Martini Napa Valley Cabernet Sauvignon

YAY okay metaphor: This is the older wiser friend you have supes ridic convo with but also although any other person their age would think you an idiot for saying “supes ridic convo” , this one did not and you had enough funtime that you could (half jokingly) say “supes ridic convo” and both of you are like whooaaaa we are such fun loving ironic idiots! Yet deep. Yet idiotic. But this wine is all that MINUS the idiotic part.

 

Also this wine makes amazing ice cream. Ice cream is for all ages. I’ll leave the recipe.

Okay stats, WSETs style:

Appearance: Clear (not that it was not opaque but it was not cloudy!) deep purple red, with medium slow tears.

Nose: clean, medium, youthful, with cedar, vanilla, blackberries and a whiff of tobacco smoke.

Onnnnn zee tongue!: dry, medium, acid I’d call medium if it were white but it is acidic as heck (pleasantly so) for a red, tannins are ever so slightly fresh and medium plus. Like the tannins could be better integrated or riper but they are not overly astringent. The alcohol, my guess is medium plus. My guess is 14.5…feeeeel my anxiety as I check to see if I am accurate…14.4% on the tech sheet they gave me yet 14.9% on the bottle so…I was right there!!! Score. This is a boozy bitch.

Body is medium plus. Like it feels like but the texture and strength of booze make it feel like more. Flavor intensity is medium. The medium flavors? They are blackberries, Black currant jam, red cherry, cedar, vanilla, nutmeg, yet more vanilla, and a whiff of tobacco smoke in the name of what comes from a clove cigarette winkwinkformergothlol.  The finish is…well hot. That is the high alcohol. It does not evolve but it does not fall off so I would say it lasts medium and it evolves over the lat medium minus. Which is still better than 90% of wines out there probably.

Okay if you see this wine don’t waste is on ice cream ORRRRR do! the ice cream was insanely great. Here is the recipe:

Ch0colate-Cabernet Ice Cream adapted from Vegan à la Mode by Hannah Kaminsky

  • 1 3/4 almond milk
  • 3/4 cup chocolate almond milk
  • 1 Tbsp Arrowroot
  • 2/3 cup granulated sugar
  • 1/4 cup Dutch process cocoa
  • pinch salt
  • 3 oz. chopped dark chocolate ( I used Ghiradelli dark chocolate chips)
  • 3/4 cup cabernet sauvignon (she says “or any other fruity red wine” but I’d never say cab was generally fruity–I’d recommend a pinot noir, blaufrankisch or beaujolais instead)
  • 1 tsp. vanilla extract

Combine first six ingredients in medium saucepan. Whisk to combine then heat over medium, whisking frequently until it boils, then reduce heat to low, add chocolate until it dissolves. Take off heat and whisk in wine and vanilla. Cool completely before  processing in your ice cream maker per their directions.

It ain’t LA if…insert podcast reference here

21 Jul

 

I promise a finale to the cru Beaujolais series very soon.

It ain’t LA if you aren’t selfie-ing up a storm and self-promoting like crazy so I take this self-indulgent moment to say if you haven’t yet, please take a listen to The Whine Situation! We pair funny people’s whines with wines. No it is not for a wine professional. Just people who want to laugh and possibly learn a little about wine.

We are on iTunes, Stitcher, Youtube, and you can stream anytime from Libsyn! YAY.

This week we tackle the whine of why people have to hate on LA. So this post is meta or something.

Please listen. Subscribe. Rate etc the whole shebang. Get in.

 

Regnié and a Red Hat

3 Jul


The name of this wine inspired me to put on a red cap of my own.

Apologies to Mets, Cubs and Giants fans in particular, but I’m a Cardinals girl. Okay now that that’s out of the way–

On this Beaujolais journey we have swilled on down:

Morgon

Chiroubles

Fleurie

Moulin-A-Vent

Chénas

Juliénas
And!
Saint-Amour

Okey dokey yea now we are on to Regnié. I talked about it once before.

But this one oh yes.

2012 Bonnet Rouge Regnié

Holy hell no sulfur! Normally I worry about that ending up stanky in a bad way but this is a natural phenomen. 

Thank god or I would think it unseemly… that this is…okay there is no polite way to say but cloudy.

Okay so also it is not penultimate in complexity. But it is more interesting than wines I’ve tasted three times the 10-ish dollar expense of this one.

If you hate: licorice, anise, or tarragon ye best run.

I LOVE this wine and probably would pay three times the amount it was (which would still be medium in price) because it is friggin’ RIFE with licorice-y taste deeeelite..but more than that anise? It makes me think of springerles–cookies my family makes around Christmas.

Which are the magic.

THE magic. This is an alcoholic springerle in a glass.

With just a bit more than a hint of the pastille I get in the Morgon. 

The Morgon has about as much pastille as I got in Chiroubles. This is a tiny region and hell now I want to open all three crus and do an anise-off between them. And I might chase that with some absinthe. Just so I can compare to the hardcore but jeez just all the anise/licorice/pastille etc ness. Y’all.

How does this compare? Oddly the further south I get the fresher the flavor I get. A phenomenon you see in say, Napa Velley but I don’t know it the type of wine (i.e. natural or not) has something to do with it. Still learning.

Anywho this has the delightful Gamay classic flavor of ALL sorts of cherries. Violets. And then that licorice and anise. The licorice and anise overwhelm my tastebuds but I FUCKING LOVE THEM. If you don’t this will undoubtedly be not good to you.

But fuck yah if I would not believe this bottle was 25-30. Not just under ten.

Bargain royalty.

And go Redbirds!! We need to win some more games so I can toast them with this red hat wine.