No Way, Rosé… but YES to Summer Reds!

Summer Reds for When You’re Sick of Rosé 

Warm weather doesn’t mean red wine has to go into hiding. We’ve compiled five styles of summer reds perfect with a bit of chill and an afternoon by the grill, for the next time you want to say “No way, rosé.”

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While there’s nothing like rosé in the summer, if you’re outside enjoying wine on a warm evening, chances are there’s a grill a stone’s throw away. Hearty summer barbecue fare may mean it’s time to put down the pink and pick up a wine with a little more body, fruit and tannins. For your next picnic or cookout, shake things up with a slightly chilled, lighter style red.

Here are five styles of red wine perfect for when the grill starts to heat up, and top value selections for each.

Oregon Pinot Noir

Crafted in more of a Burgundian style than its neighboring California cohorts, these wines can be somewhat rustic and earthy, loaded with Bing cherry and cranberry. Their high acidity and complex structure make them enjoyable to pair with all sorts of seafood and lighter fare. With an overall cool and somewhat damp climate, Oregon can have notable vintage variation so be sure to check our WE vintage chartfor the best years.

Recommended Wine

Le Cadeau 2016 Diversité Pinot Noir (Willamette Valley); $50, 93 points. This multi-clonal selection is lushly endowed with a bright mix of red fruit, recalling cranberry, pomegranate, raspberry and cherry. It’s annotated with orange peel highlights and orange blossom scents. The detail and subtlety are impressive. Editors’ Choice. —Paul Gregutt

Finger Lakes Blaufränkisch

If Finger Lake reds haven’t been on your radar, now is the time. While the Rieslingand Chardonnay get most of the attention, this northern New York region produces high quality red varietal wines as well. While Cabernet Franc and Pinot Noir are more common, Blaufränkisch is the unsung hero of the group. Exuding black fruits, earthy minerality and pleasant herbal notes, these wines are ideal for summer sipping.

Recommended Wine

Dr. Konstantin Frank 2016 Blaufränkisch (Finger Lakes); $22, 88 points. Sour cherry, bramble berry and a bit of pepper carry the nose of this wine. The medium-bodied palate is soft in feel, with juicy red cherry and strawberry flavors that meld with a floral lilt. This is enjoyable for its immediate easydrinking appeal. —Alexander Peartree

Cru Beaujolais

No, not Beaujolais Nouveau, which certainly has its time and place. Cru Beaujolais is arguably the finest expression of Gamay in the world. The carbonic maceration—fermenting whole cluster grapes before crush—leads to a lighter, fruit-driven, lower-tannin style of wine. When crafted from grapes in top regions such as Moulin-à-Vent, Brouilly, Morgon and Fleurie, you will find some of the most interesting wines in all of France.

Recommended Wine

Domaine des Marrans 2016 Fleurie; $21, 91 points. This is a ripe and juicy wine. Tannins support the generous layers of red-berry and cherry fruits and acidity. The wine has a succulent quality, spicy and fruity at the end. Drink from mid-2018. —Roger Voss

Puglia Primitivo

While you may know it as Zinfandel, Primitivo is one of the most popular varieties of the southern Italian region of Puglia. While value California Zins tend to be a bit bulky, Primitivo lean towards wild berry and black pepper notes with earthy and floral tones backed by vibrant acidity. These well-structured wines make a perfect pair for spicy barbecue ribs straight off the grill.

Recommended Wine

A Mano 2015 Imprint Primitivo (Puglia); $15, 88 points. There’s a surprising intensity to the aromas of fresh blackberries, turned earth and violets. The palate mirrors the nose in a package of grippy tannins and crisp acidity. While enjoyably straightforward in nature, the concentration is rather light, so enjoy for its immediate appeal. —A.P.

Austrian Zweigelt

These sassy, zippy wines are brimming with delightful red cherry and red berry flavors backed by white pepper spice. Zweigelt’s high acidity helps create a wine ideal for chilling at your next summer soirée. The cool climate of many Austrian wine regions keeps these wines light and fun with immediate appeal.

Recommended Wine

Artner 2016 Klassik Zweigelt (Carnuntum); $14, 91 points.Aromatic pure cherry sends a message of pleasure and poise. This well-defined, precise and utterly fresh fruit blazes across the slender but dense palate that is outlined by freshness and verve. Purity is its virtue. Pleasure, seemingly, is its sole purpose. What a lovely, fresh and vivid wine. Best Buy. —Anne Krebiehl
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Sometimes the Answers ARE at the Bottom of the Bottle…

‘Long Finish’ As featured in Wine Enthusiast

A bottle of wine can open up communication and evoke emotion like nothing else in the world.

There are few things as dynamic, engaging and provocative as a bottle of wine. Contained in that bottle are the blood, sweat and tears of the hundreds of people involved in its production. The fact that it ages and has its own life cycle sets it apart from just about any other beverage. But it’s what can occur between individuals who share a special bottle that makes it so intriguing.

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Just to be clear, I’m not advocating overindulgence. However, it sometimes takes more than just a sip, or even a glass, to open the doors of communication and set the human spirit free. Often, the last sip of wine is the best. It can take some time for a wine to open up and reach its full potential. But when you sit with a friend or family member and look forward to an in-depth conversation about life, the improvement and evolution of that wine is part of the overall enjoyment.

2015 Bismark Cabernet Sauvignon 750ml

My parents were over for dinner last year, and I opened a bottle of Hanna 2013 Bismark Mountain Vineyard Cabernet Sauvignon. It was young and opulent upon opening, but my dad and I agreed it was going to improve dramatically in just a short while. So as we sipped, we talked.

 

We talked about the wine, of course. But we also discussed the amazing playoff run the Yankees were on, and how the team compared to those of the late 1970s that we loved so dearly. We talked about how, a few years back, he had lost his passion for oil painting, but he had just started his first new painting in ages. And as we sipped, not only did the wine improve, but so did the content of our conversation.

As we enjoyed our last glass, my daughter came flying into the room to give him a big ol’ Grandpa hug. Filled with emotion, he wanted to make sure I knew that my daughter, his only granddaughter, had filled the void left when he and my mom lost their first child and only daughter shortly after her first birthday.

Of course, having my brother and I soon after that traumatic event certainly helped. But never having a little girl around had apparently left a vacancy in his heart and soul that was never fully repaired until now. And as we discussed this truly heartfelt and intimate revelation, we realized that the bottle was finished.

As anticipated, the last sip was indeed the best.

‘Long Finish’ As featured in Wine Enthusiast

How to Taste Wine Like a Pro

Ever feel like the pros at wine tastings are speaking their own secret language? In a way, they are. Learn the ins and outs of “tasting grids,” which set the standard for how we evaluate wines and the words we use to talk about them.

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Ever wonder how the pros tackle a wine tasting?

Whether it’s the Wine & Spirit Education Trust’s (WSET) Systematic Approach to Tasting, the Court of Master Sommeliers’ Deductive Tasting Format or any other wine education system, most have a common element: The tasting grid.

The tasting grid provides a guide for an objective description of a wine’s character and quality. While there are differences between various grids, they allow the taster to gauge a wine based on appearance, nose and palate, which leads to an unbiased conclusion of quality, age and development.

So how do wine tasting grids work, and what should you do when you approach a new pour?

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Judging appearance

The first step is to look at the wine against a white backdrop, like a blank piece of paper. This ensures that wines are not distorted by external colors.

In addition to the color, there are various levels of intensity to gauge. White wines gain color as they age, ranging from lemon and gold to dark caramel. By contrast, reds lose color and intensity with age, as they progress from purple to ruby to deep tawny. So while a typical aged Barolo might be described as pale or medium garnet (a hue between ruby and tawny), a young Australian Shiraz may lean toward deep purple or ruby.

Approaching the nose

Here’s where it starts to get fun. First, you swirl. Swirling allows for increased oxygenation, which can bring out more complex secondary aromas.

The first assessment is to determine if the wine is clean or faulty. Faults can include excess levels of brettanomyces, cork taint, volatile acidity or oxidization. Once you’ve determined a wine is free of faults, the next step is to gauge intensity.

Intensity is usually measured on a scale of low, medium or high. If you can smell a wine from a few inches away, it’s generally regarded as high intensity. If you must put your nose slightly inside the glass, that would equate to a medium intensity. Medium-minus and medium-plus cover the ranges in-between. If you can detect the wine’s aroma with the glass just below your nose, it might be considered medium-plus.

Aroma characteristics are where much obscure wine-geek jargon originates. Aromas of pencil shavings, cat pee, rubber hose or wet dog? The tasting grid tries to eliminate these subjective and eccentric descriptors with specific, standardized terms for each aroma cluster.

Wine tasting notes
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Evaluating the palate

The description of the palate, or what you taste, is by far the most in-depth category. A complete tasting note would include levels of sweetness, acid, tannin, alcohol, body and intensity. Once again, these are all graded at low, medium and high levels, with plus or minus used as modifiers for the medium range. Flavor characteristics and finish are factored in as well.

With flavor, the wine is to be described in terms of primary attributes like fruit, floral, herbal or spice. Secondary characteristics include oak, earth, and flavors that result from production techniques like malolactic fermentation and lees contact. Tertiary factors can be bottle age, oxidation and long-term fruit development. Just as with the aroma descriptions, fruit should be organized in clusters.

For example, a young Napa Cab could boast black fruit flavors (black cherry, blackcurrant), where a Sonoma Coast Pinot would more likely exude red fruit character (red cherry, strawberry and raspberry).

Once you’ve nailed down the flavor profile, determining the length of the finish and the wine’s overall complexity is the final step.

Drawing conclusions

For the Court of Master Sommeliers’ grid, there are two conclusions to be drawn. The initial conclusion is to deem a wine as Old World or New World, examining the type of climate, possible grape varieties and country of origin. This gives way to a final assessment of vintage, grape, country, region and designation.

The WSET conclusion starts with an assessment of quality and readiness to drink. That leads to a similar final assessment of grape variety and origin, but also includes style and method of production.

While some variance exists between programs, the premise remains the same for any tasting grid. Dissecting a wine using a formal system based on sight, smell, taste and feel can be equal parts art and science, but the first time you’re able to guess a vintage or variety at a blind tasting accurately, the payoff is worth it.

Check out these samples of the WSET and Court of Master Sommeliers tasting grids, and see if you can taste like a pro at home.

Thanksgiving Wine and Turkey Pairing Recs

You may want to sit down for this: Thanksgiving is a mere week away! How crazy is that?! But ready or not, here it comes. Which means that both your menu and wine lineup need to start rapidly coming together. Even if you are not hosting (which makes life that much easier) you can still have a huge impact on the meal by bringing the right wines for your family and friends to enjoy. I mean, who doesn’t love the guy who rolls in with a few bottles of great juice?! Which then begs the question… what are the right wines to pair with a traditional Thanksgiving meal?

The great thing about a roasted turkey and all the trimmins is that there are a ton of wines that will pair well with the meal. It just depends on what style of wine you crew prefer. The one possible wine component you may want to try and avoid are very high tannins. Turkey doesn’t have the fat content of red meat, which typically will bind with those tannins. Instead, the tannins can take center stage rendering the turkey and stuffing as bland as opposed to full of flavor.  So while just about any wine will work, here are some options that may complement your meal better than others.

The classic white wine pairing with turkey is Riesling. The low alcohol and high acid can be a refreshing complement to the inherent richness of the meal. I prefer to stick with the drier style (Kabinett) as opposed to those that have a sweeter profile (Spatlese). The Willim Alsace Riesling is one of my favorite options for around $15 and for a real value the Chateau Ste. Michelle Riesling is consistently solid and goes for under $10 at most retailers.

If you like your whites a little bigger and bolder then a buttery, oaky Chardonnay or Burgundy may be the way to go. Although be careful of the super oaked options, as those woody tannins can stifle the richness of the bird. My favorites from CA right now are from Gary Farrell and Stonestreet (both around $30-35), but I’ve been on a real Chablis kick these days. The searing acidity on those wines will certainly complement your properly roasted bird. On the value side try the Joel Gott Chard from CA or the Fox Run from the Finger Lakes. Both are unoaked clean, vibrant and delightfully refreshing options for around $15.

Traditionally the most commonly recommended red wines to pair with turkey are Pinot Noir, Zinfandel and Rhone Blends. Pinot is arguably the best option as the higher acid levels, vibrant fruit and peppery spice really bring out the best in just about any poultry dish. The problem in my family is that no one drinks Pinot. Almost everyone at that table prefers their wines big and opulent and tend to reach for a massive Napa Cab over an elegant red Burgundy. But I plan to enjoy my deep fried turkey with a healthy glass or two of the Davis Bynum 2014 RRV Pinot, even if I’m the only one at the table that does.

So the pairing that usually works best for my crew is a hearty Cali Zinfandel or Red Blend.  They tend to have loads of big, dark and spicy fruit but a little lighter body and softer tannins than Cab. Seghesio produces high quality Zins across their entire portfolio, and if you want to go for a mouth filling red blend than grab The Prisoner, as that is always a crowd pleaser.  This year I’m going with the Method North Coast Proprietary Red. This hearty blend of Syrah, Zin and Petite Sirah is balanced and layered with flavors of red and black cherry, blueberry, vanilla, ground espresso and brown sugar… a perfect partner for your perfectly prepared Thanksgiving bird.

Wines from Southern Rhone typically consist of Grenache, Syrah and Mouvedre with Grenache usually taking center stage. Grenache leans on the lighter side in terms of body with good acid, spicy berry fruit and plush tannins. Blend in some meaty Syrah and a dollup of dark Mouvedre and you have an ideal blend for your Thanksgiving table. Cotes du Rhone Villages wines offer a step up in quality (usually) over a standard Cotes du Rhone, and still can be found for less than $20.  However they have a hard time standing up to those bigger and more complex Chateauneuf du Pape and Gigondas wines, which is why those are just about impossible to find for under $40. Some value producers include Barville, Santa Duc, Chapoutier and Louis Bernard. But if you are from the ‘Go Big or Go Home’ mentality then you can’t go wrong with any of the big dogs such as Domaine de Pegau, Vieux Telegraphe, Chateau de Beaucastel or Saint Cosme. Just be sure to give those bigger wines some oxygen before you start digging into them, or they may come off a little tight and inexpressive.

15 Wines Under $15 Bucks!

Let’s be honest, it’s pretty easy to go out and spend $40 -$50 on a bottle of wine and  feel confident that you are getting something that should be pretty damn tasty. I say ‘should be’ because believe it or not, there are plenty of disappointing wines at that price point. But more often than not, a wine of that price should possess some sort of quality in terms of region, grape selection, production and aging. But what is much harder is to find those $10-15 bottles that taste like something 2-3X the price… but they are out there my friends. Sometimes you have to stomach through a bunch of swill to find those great values, but like anything in life it takes a bit of determination and hard work to discover those hidden gems.

graphic courtesy of foodandwineblog.com

Check out this list of 15 wines, in no particular order, which have a tremendous QPR (Quality Price Ratio) and will run under $15. I am not including vintages as these wines are consistently solid just about every year and possess similar flavor profiles regardless of vintage (for the most part)… Cheers!

White/Rosé

Belle Ambiance Pinot Grigio, CA – This is like the house white wine for my block. A PG with some body to match up to the acidity, with pretty floral notes surrounding the citrus fruit center.

Fox Run Dry Riesling, FLX – Keep it local with one of my favorite Finger Lakes value wines.  A little like Sprite on the palate (lemon/lime with just a quick hit of pettilance) with fresh grapefruit and searing acidity, a home run pairing for any kind of chilled shellfish.

 

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Louis Jadot Chardonnay Bourgogne Blanc – Classic Burgundy entry level Chardonnay with a concise balance of crisp apple and pear fruit, bright acidity and just a hint of that  buttery character.

 

NV House Wine Rosé Can – Good wine is coming in all shapes and sizes these days, so don’t let the can scare you! This is a great summer sipper, porch pounder…whatever you want to call it. Fresh and bright strawberry fruit with an appealing rose petal note.  

NV House Wine Rosé Can, 6Pk, 6 x 375 mL

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Vidal Fleury Cotes du RhoneOne of the biggest and most expressive CDRs at this price point. Concentrated red and black cherry fruit, peppery spice and mineral notes are all in balance as is the bright acidity and firm tannins. Easily could pass as a Gigondas for twice the price.

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Cantele Salice Salentino Riserva – Made from 100% Negroamaro, the dominant grape in this area of Puglia, this has a fairly intense nose featuring dried fruit such as raisin, prune and fig. But the candied blackberry and cherry notes come through on the palate and flow through the dry, pleasing finish. Big yet balanced…

 

Purple Malbec Cahors Chateau Lagrezette’s entry level red, this is simply a wonderful expression of Malbec from the motherland (France) with bright acidity, vibrant black fruits and just a dollop of black pepper.

 

Seaglass Pinot Noir, Santa Barbara – This is a perennial ‘best value’ Pinot for me as it stays light and lively on the palate but exudes true Pinot character, which most Pinots at this price point fail to do.

Underwood Pinot Noir, OR (Can) – Am I having this with a roasted duck? No… But for a light everyday wine this has enough fruit and depth to make it fully enjoyable. And do you know what doesn’t break and shatter all over the floor for your kids to step on and get little pieces of glass stuck in their feet?? Cans… that’s what.

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Slow Press Cabernet, CA – This has to be the best CA Cab for the Price on the market. All that Paso Robles fruit gives this full bodied wine an opulent core of black cherry, cassis and plum with just a kiss of sweetness. Plush and supple, but with enough depth to enjoy with a grilled steak.

 

Rosso di Ca’Momi, CA –  A fun blend of Cabernet Sauvignon, Zinfandel, Merlot and Petite Sirah. Medium to full bodied with a fairly intense nose of toasted vanilla, blackberry and clove.  Super value at around $10.

 

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Chateau Souverain Merlot, CASorry Miles, but I am drinking THIS f&%king Merlot! It has some real umph to it with big dark fruit flavors, toasty oak laced with clove and spice aromas. Probably the best wine of the bunch here…

 

Lines of Wine

Columbia Crest Grand Estates, WAWhile the Syrah is my favorite in the line, this value brand under Ste. Michelle Estates is continually awarded “Best Buy” accolades from top publications, and for good reason. Tough to find a bad one in the lineup.

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Handcraft Wines, CA – The Delicato family produces this line of wines which offer tremendous value and drinkability across the board. Taste the Dark Red Blend and the Petite Sirah and you will understand exactly what I mean.

 

Bota Box – Boxed wine is not how you may remember it. This is no Franzia or Almaden, so get over the stigma already. Bota is producing really solid juice from all over the world (although mostly CA). And at $20 a 3L box (or $5 a bottle) there is no better value on the market, particular for the whites like Pinot Grigio, Sauvignon Blanc and Riesling.

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5 Summer Whites to Beat The Heat

It’s hot… It’s like Africa hot… Tarzan couldn’t take this kind of hot.  While the Biloxi Blues fans will get that reference, the rest of us can just agree that it is really starting to heat up around here. This is about the time where the shift to white wine from red starts to kick in.. But not just any white wine, as certain ones are far more thirst quenching and refreshing than others. Sure, I’ll still reach for a hearty Syrah or a spicy, juicy Zin when the grill is rocking with all kinds of meat. But for Summer sippin’ I tend to reach for those crisp, aromatic and tongue tickling whites…. like the ones listed below.

Chenin Blanc is one of the most versatile white grape varieties in the world, as it leads to a wide variety of styles of wine. In warmer climates, or if picked later in the season, it can lead to an off dry or even sweeter wine leading to aromas and flavors of honeysuckle, almond and ginger snap. But in cooler climates, and when fermented to the fullest, Chenin wines are crisp, dry and mouthwatering with fresh green, apple, pear and just hints of that honey note. The most expressive examples come from South Africa (where it is also called Steen) and the Loire Valley in France. In fact, in Vouvray (region in the Loire) many producers will craft a sparkling version such as Domaine Pichot which is always one of my favorite ways to commence  any Summer grillin’ session. If you’re not into the bubbles, their Domaine Le Peu de la Moriette is quite a stellar still wine.

 

Albarino is a white grape mostly grown in the Northwest of Spain and Portugal with some experimentation happening in California and other new world wine regions. Most of the Albarino labelled wine you find on the shelves at your favorite wine shop comes from the Riax Baixes DO in Galicia, prime real estate for Albarino. These wines tend to have a bit more Image result for botanicalsdepth than other citrus driven whites (like Sauvignon Blanc) with searing acidity, discerning botanical aromas as well as white flower and stone fruit flavors. This not only makes it an ideal white to enjoy on its own, but a wonderful food pairing wine particularly with all kinds of chilled shellfish. Martin Codax is a very popular producer, and makes a widely available and solid Albarino, however I prefer the Bodega Eidosela, Ethereo with its mineral and tangy character for about the same price.

Speaking of Albarino… Vinho Verde is a coastal wine region in Portugal just south of Rias Baixes where Alvarinho (same as the Albarino grape) also flourishes. While the literal translation is ‘green wine’, the more appropriate explanation of the name is  ‘young wine’ as these are typically light and fruity with a touch petillance. Reds and Image result for petillance wineroses are produced in the region as well, made mostly from indigenous varieties, but the majority of wine that comes from the area is the Alvarinho based white (with other indigenous grapes like Loureiro and Arinto possibly mixed in). They are typically light straw or yellow in color, fruity and floral on the nose with a clean, lean and mouthwatering feel on the palate. And because these wines are typically quite low in alcohol, feel free to enjoy that second glass virtually guilt free! Vinho Verde options tend to be rather affordable, such as the Casa Do Valle Grande Escolha Vinho Verde which you can find for under $15.

Gruner Veltliner may be one of the most misunderstood and underrated wines in the world, but that seems to be changing as some of the finest examples are receiving well Grüner Veltliner (Green Veltliner) (white) | Aromas of green apple, lemon, blossom, cantaloupe, herbs, black & white pepper, mint | Austria, Slovakia & Hungary (Zöld Veltelini)deserved high accolades and ratings. Making up about 1/3 of all Austrian grape plantings, this spicy and aromatic wine comes in a variety of styles. Even though the bottle may look like a Riesling, GV does not have much in common with the popular German variety aside from the high acidity and some similar citrus notes. These wines typically feature more stone fruit than green fruit with white pepper, a lime or lemon note and a cool white pepper (or herbaceous) component. Some of the richer GV wines will age wonderfully where honey, almonds and a creamy texture prevail… which can come with a higher price tag. But for around $15 there is an ample amount of light and zippy Gruners to choose from, including this Domane Wachau Federspiel Terrassen Gruner Veltliner… thankfully it is much easier to drink than it is to pronounce. And keep an eye out for some FLX Gruner out there as the experimentation is starting to come to fruition.

 Soave (pronounced like  the iconic 80’s tune ‘Rico… Suave’) may be my favorite summer white wine of all. I’m not referring to the Bolla version (although for under $10 it’s a pretty good value play), but more so the wines from the Classico region of Soave. These tasty, undervalued wines that have the Classico designation are from the best soils in the area and are composed of at least 70% Gargenega with Trebbiano di Soave and Chardonnay possibly rounding out the blend. These light bodied, dry and refreshing wines commonly possess peach, orange zest and honeydew melon flavors with some almond notes in the better versions. If you are looking for something to pair with these wines think hearty seafood such as shrimp, scallops and even lobster as the acidity and fresh fruit balance perfectly with those meaty seafood dishes. Pieropan consistently makes a stellar Classico for around $20 and their Calvarino (produced from some of the best soil in the region) is well worth the extra $8-10, as it will age and improve over time.
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