About Matt.mmwine

Sommelier, wine writer, and overall Motor Mouth, I appear on various TV shows, host local wine events, and write about wine, food, cocktails, family & more!
Website: http://agoodtimewithwine.com
Matt.mmwine has written 193 articles so far, you can find them below.

About Matt.mmwine

Sommelier, wine writer, and overall Motor Mouth, I appear on various TV shows, host local wine events, and write about wine, food, cocktails, family & more!

Find more about me on:

Here are my most recent posts

WBW68 Domaine Ruet Chiroubles – Cru Beaujolais

Domaine Ruet Chiroubles - Cru Beaujolais

Domaine Ruet Chiroubles - Cru Beaujolais

I had mixed emotions when I saw Frank from Drink What You Like announce that Wine Blogging Wednesday 68′s topic would be “Got Gamay”! While I am a huge fan of Wine Blogging Wednesday, an idea started in 2004 by Lenn Thompson from New York Cork Report to help bring wine bloggers together on one united topic monthly, Gamay really is not my favorite grape. However, I approached the topic from an educational standpoint, hoping to help at least one person understand not only what wines Gamay will produce, but help them identify where it can come from and what to expect. To do so, I popped open a bottle of Cru Beaujolais from Domaine Ruet ($17), and did this short wine tasting and discussion.

As I pointed out in my Gamay discussion, the grape is most commonly recognized when it comes from Beaujolais, an AOC or appellation in France. There are several different areas within Beaujolais that produce wines of varying quality. The first level,  Beaujolais, produces the most Gamay wine, most which is bottled as Beaujolais Nouveau. Beaujolais Nouveau is that marketing ploy developed in the 1980s, where young Gamay is bottled and distributed quickly as a light, overy fruity, almost fake wine. I’ve not tried the past three vintage of BN, and really don’t feel like I’m missing out. Beaujolais usually cost around $12. That brings us to the second tier of vineyards, or Beaujolais-Villages. That isn’t pronunced Village like like Village People. It’s Vih-lah-zges, Anyway, these wines are still light and fruity, but typically a tad more intense and structured. You can find these for about $15. Finally,  the third and highest tier of Beaujolais, Cru Beaujolais, which may cost around $17.

Cru Beaujolais, which is made up of 10 distinct areas as discussed in that other post, and produces a but more refined and intense wine. While Beaujolais is is typically consumed within the year after bottling, and Beaujolais-Villages perhaps within 2 years, Cru Beaujolais often needs a year of aging to be approachable, and can age for 5 to 10 years, depending on the vintage. That brings us to the topic of the post, the Cru Beaujolais from Domaine Ruet – Chiroubles.

The video above touches on the 84 year old Ruet Family estate, which is located on the remarkable terroir of Voujoin in Cercie-en-Beaujolais, at the foot of Mount Brouilly. They produce wines from 6 of the 12 Beaojolais appellations, Brouilly, Morgon, Côte de Brouilly, Régnié,Beaujolais and Beaujolais Villages. I’ll leave you to the short video for tasting notes on the wine. I will say two followup comments – it was very nice with the roast chicken, though I found it a tad more dry and tannic than I expected. Finally, it opened up nicely over night, showing a bit more cherry on the nose, and on the palate. I would probably grab another bottle of this and give it a bit to decant, and see how it compares to the pop-and-pour I did in the video.

In retrospect, I owe Frank a big thank you for his Wine Blogging Wednesday 68 topic. While I am not much fonder of Gamay, I enjoyed reviewing, discussing, and trying this wine. It’s piqued my curiosity to try their other Cru’s, and perhaps a few other Beaujolais in comparison. It’s been quite a while, perhaps two years, since I seriously considered Gamay.  Well done Frank!

Wine 101 – Introduction to Gamay

Gamay Grapes

Gamay Grapes

The Gamay grape has a history dating back to approximately 1360, and it is thought to have first appeared in the Village of Gamay, it’s namesake. It’s nearly synonymous with Beaujolais, the AOC (Appellation d’Origine Contrôlée) in which it is most abundantly produced. What does all that mean? Well, The short two minute video here tries to explain a little bit about the grape, the styles of wine you can expect from Gamay grapes, and the main geography it is produced in.

There are several regions, or appellations, of Beaujolais, and each produces a different style and quality of wine made from Gamay grapes. The Beaujolais AOC is considered the first quality tier, and is likely what you think of when you have Beaujolais Nouveau each November. Beaujolais wines are meant to drink soon after bottling, and are typically fruit forward and easy drinking. They also, perhaps, have a bad reputation of being too simple and barely a step up from sweetened fruit juice. While masterful marketing in the 1980s has made Beaujolais Nouveau a wine people anticipate each year, it has also perhaps hurt the reputation of a grape that could produce great wines.

The next step up in quality is Beaujolais-Villages (Vill-ah-zche). While the wines produced here are also meant to be consumed young, like Beaujolais, they typically have lower yields, or smaller crops, which in turn produce more intense grapes and a smaller amount of more intense wines. There is not, typically, a tremendous price difference between wines from Beaujolais vineyards versus Beaujolais-Villages, and trying wines from each area will help understand the differences and similarities.

Finally, there are the ten Cru Beaujolais regions, each with it’s own characteristics that are imparted upon the wine, and can be broken into three categories. The Cru’s that make the lightest style of wine includes Brouilly, the largest Cru, Regnie, which was upgraded from a Beajolais-Villages are in 1988, and Chiroubles. The Cru Beaujolais producing medium bodied wine, which some experts recommend at least a year of bottle aging before approaching, include Cote de Brouilly, Fleuire, and Saint-Amour. Finally, the four Cru’s that typically produce the fullest bodied wines are Chenas, Juliénas, Morgon, and Moulin-a-Vent.It’s difficult to summarize each of the Cru’s, so I’ll expand on them in future posts.

Now you have an opportunity to add your thoughts! While I mentioned cheeses like Munster, Emmental, and Brie, as well as chicken or turkey, I barely covered foods that pair well with Gamay, or Beaujolais. What are some of your favorite food and Gamay wine pairings? After watching the video and reading the post, leave a comment below. I’m curious your take on Gamay, Beaujolais, and related topics.

Delicious White Wines From France

As the weather warms up, I wanted to highlight three cool, crisp wines that you can enjoy all spring and summer long. Often, my friends avoid wines from France, for fear of butchering the pronunciation of their names. While the names are often difficult to pronounce, a little information will have you ordering delicious French wines in no time.

Chardonnay from Chablis, France

The first wine we tried was Gilbert Picq (gill-bay peek) Chablis (sha-blee). It’s made from 100% Chardonnay grapes, and has a crisp minerality that isn’t typical of New World Chardonnay. I enjoy sipping on Chablis with oysters and other fish and shellfish. I also enjoy it very much with goat cheese.

Sauvignon Blanc from Bordeaux, France

Next, we enjoyed Chateau la Rame Sauvignon Blanc. A blend of 90% Sauvignon Blanc and 10% Semillion grapes, this is a delicious French white wine. Flavors of pink grapefruit and lemon are followed by a big wave of acidity on the finish that makes this a great food wine. Pair it with fish and shellfish, grilled chicken, or cheeses, especially goat!

Chenin Blanc from Vouvray, France

Chenin Blanc is the predominant grape grown in the Vouvray region of France. The La Craie Vouvray is a slightly sweet medium bodied wine with tame floral aromas and a thick, honeyed fruit or even honeydew palate. It’s great to sip on around the pool, or with a cheese and fruit plate at a party. It pairs with charcuterie, and goes well with a host of cheeses like Camembert, Crottin, Derby, Aged Gouda, Havarti, Monterey Jack, Saint-Nectaire, and you can even try Cheesecake!

What’s your take on white wines from France? Leave a comment below, and let me know if you’ve had any of the wines I’ve discussed, or similar ones. And, as always, I love constructive criticism of the blog and tv segments. How can I make it a good time with wine for you?

Cheers!

Grilled Buffalo Burgers and Shiraz Food and Wine Pairing


The video has all the information about making the grilled buffalo burger, as well as the tasting notes on the wine. Let me know what you think of it, by leaving a comment below, or rating it on YouTube!

What are we drinking?

I’ve made a lot of great friends on Twitter, and quite a few have asked for food and wine pairing advice. I recently started collaborating with Robyn Medlin from Grill Grrrl, a website all about grilling some fantastic meals. We’ve discussed quite a few projects, which we’ll be rolling them out to you in the next few weeks. Robyn and I got on the topic of her grilled buffalo burgers, and I decided to make them for lunch and pair with a nice shiraz, the 2007 Vinaceous Snake Charmer.

Where does the wine come from?

McLaren Vale Australia

McLaren Vale Australia

McLaren Vale, one of Australia’s renowned wine regions, is located in Southern Australia. It’s famous for Shiraz, which accounts for 50% or more of it’s production annually. Vinaceous does not have it’s own vineyards, but rather sources it’s fruit from various vineyards in the area.

What does the wine taste like?

The video has all of the tasting notes you’ll need, but there’s definitely some nice berry fruit coupled with a great peppery finish. It’s a wine that changed from the time I opened it, until we finished the meal. I preferred it after 20 to 30 minutes of air, as you’ll see in the video.

What to pair it with?

If you saw my short writeup about the Syrah/Shiraz grape, you’ve seen some of the things that can pair with the Vinaceous Snake Charmer Shiraz. Grilled meats, whether lamb, beef, sausage, or obviously buffalo, are a natural food and Shiraz wine pairing. It does well with aged and hard cheeses such as Gouda and Parmesan.

Recap

Coming in at around $20, the Vinaceous Snake Charmer 2007 Shiraz is everything you’d expect from a McLaren Vale wine. Big fruit flavors with an aggressive pepper finish out of the bottle, it mellows nicely with air, and compliments almost anything you throw on the grill. However, don’t take my word for it! Grab a bottle of the Snake Charmer, pop the .. screw top .. and come back and comment on it below! And as always, Cheers!

Tasting Trivento Reserve Torrontes 2009

Trivento Torrontes white wine from Argentina

Trivento Torrontes white wine from Argentina

What are we drinking?

I was in the grocery store picking up the ingredients to make a quick dinner of chicken and yellow rice, and spotted the Trivento Reserve Torrontes 2009 as I walked by the wine aisle. Perhaps it stood out as a white among reds, perhaps I was just in the mood for Torrontes. Whatever the reason, I picked the bottle up, tossed it in the cart, and planned on a light, fun white wine with my dinner.

Where does the wine come from?

Argentina is known for many wines, and Torrontes is perhaps their signature white. Trivento Bodegas y Vinedos is located in Mendoza, Argentina, in the northern-central part of the country, located at the foothills of the Andes mountains. This wine comes from their Rivadavia vineyard, and is 100% Torrontes grapes fermented 25 days in stainless steel tanks.  The Trivento website does not list this wine as one of their releases, and I believe they have recently re-branded the Select line as Reserve. Trivento is wholly owned by Concha y Toro, one of the largest, if not the largest, producer in Chile.

What does Trivento Reserve Torrontes taste like?

In the glass, the Trivento Reserve Torrontes was a pale yellow and green hue, with a light floral nose followed by orange blossom scents. As it opened and warmed in the glass, those notes mingled with a spiced pear fragrance. The palate, or taste, was crisp citrus and honeysuckle, with a little green grassy note. The acidity was firm, but not bracing, and the finish was short, but pleasant. When paired with the chicken and yellow rice, the green notes all but go away, and the wine becomes more round and a touch more floral.

What to pair it with

Torrontes, whether this Trivento Reserve or almost any other, goes well with shellfish and seafood, as well as chicken dishes. The winemaker suggests pasta, Thai or Indian dishes. I would recommend a pasta with a light butter and garlic sauce, and not a heavy red sauce. Mexican and Spanish dishes will pair with Torrontes as well, and my chicken and  yellow rice worked perfectly.

Recap

For only $11 in the grocery store, this wine was pleasant enough. It worked fine with the meal, and would be nice on a warm summer afternoon. I wouldn’t, however, let it be the only Torrontes you ever try, as they can vary quite a bit from different areas of Argentina, as well as different producers. The Trivento Reserve Torrontes was almost Sauvignon Blanc like, with a touch of floral, and not quite as dry.  However, don’t take my word for it. Try it for yourself, and leave a comment here with your thoughts. If you can’t find this Torrontes, get another, and let me know what you think!

A Bit About Torrontes – A White Wine From Argentina

Information about Torrontes white wines

Bunch of Torrontes grapes

Torrontes is a crisp white wine, produced almost exclusively in Argentina. Typically, the bouquet of a Torrontes wine will be aromatic, showing floral notes, often with citrus characteristics. The palate is crisp, ranging in body from light to medium, and is considered to be high in acidity. Citrus and floral characteristics will translate to the palate, though the citrus is not as prominent as say, a Sauvignon Blanc. As with any wine, the bouquet and palate, or scent and taste,  will be different depending on where it is produced, how it is fermented, and how it is aged.  Torrontes wines are meant to be drank young, and are not typically purchased to age. Torrontes is said to be the signature white wine from Argentina. It pairs nicely with seafood, cheeses, Mexican food, Thai food, and chicken.

It’s not known how Torrontes arrived in Argentina, or how long ago. Once thought to be native to Argentina, there is a bit of speculation where the grape originated. Citations on Wikipedia state “the Torrontes grape has been recently linked, genetically, to the Malvasian grapes, which originates in the Eastern Mediterranean. It is speculated to have come from Spain, perhaps by missionaries”.  However, torrontes genetic profiling done in 2003 links it to Muscat of Alexandria, which originated in North Africa,and Criolla chica, or the Mission grape.  While I find it fascinating that the origin of the grape can not be nailed down, and the debate ranges in writings by many wine geeks, I think I’ll instead pop a cork, or unscrew a top, and tell you a little about the wines from first  hand experience.

Speaking of first hand experience, have you had a Torrontes recently? Or ever? If so, let me know what you had, and what you thought of it! Where did it come from, and would you recommend it to others?

Some information about the Syrah grape

Shiraz Grapes

Shiraz Grapes

You may have read some of my recent articles and thought they were amazingly interesting, save one little thing. I have gone into great detail on what the wine taste like, where it came from, and how it was fermented, but I didn’t explain the grape itself. For all you knew I was talking about pickles from Mongolia turned into wine. Therefore, I’ll give you some basic information about the grapes in the wines I talk about, starting with Syrah.

A dark, almost black grape, with a thick skin, Syrah creates a wine that offers many expressions. It’s a grape that takes on the characteristics of the terroir, the earth that the grapes come from, and will be different depending on where it is grown. While more than half of the world’s Syrah vineyards are in France, the grape can be found in “new world” areas such as California, Washington, South Africa, and Australia.

Called Shiraz in Australia, the wine will typically have dark fruit flavors with an intense, peppery component when grown there. In contrast, Syrah you’ll find in California often can be round and fruit focused to jammy. French Syrah, used to make many Rhone wines from appellations such as Cote Rotie (pronounced Coat Row-tee) , Hermitage , and Chateauneuf de Pape, is often considered intense or strong when young, with great potential to age. These are of course generalizations, and the wine can have a very “old world” style while made in California, for example.

Syrah is a great food wine, and is definitely at home around a backyard BBQ. Paired with grilled meats, whether steaks, hamburger, sausage, or lamb, a nice Syrah from Washington will work well. Syrah (or Shiraz) can work well with other foods, such as pizza, game such as venison, boar, or pheasant, cheeses such as cheddar, aged Gouda, or Roquefort, and even duck or chicken if it’s grilled or barbecued.

Please feel free to add some comments below about Syrah or Shiraz!