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Quick Sip: Long Meadow Ranch Sauvignon Blanc 2012

Matthew Horbund Reviews Long Meadow Ranch Sauvignon Blanc 2012

Long Meadow Ranch Sauvignon Blanc 2012

My sipping the Long Meadow Ranch Sauvignon Blanc during the nationwide Polar Vortex freeze had very little to do me taunting my frozen friends. Ok, maybe it had something to do with the fact that I was in shorts and flip flips while you were in a parka, and your tears froze before they dripped down to your nose. However, it was mostly due to the fact that I am not a seasonal drinker. I happily drink white wine in winter and red wine in summer. In the end, my sipping this delicious white wine really had everything to do with the fact that for $19, the Long Meadow Ranch Sauvignon Blanc was darned good.

The Rutherford AVA is Home for Long Meadow Ranch Sauvignon Blanc

The 2012 vintage marks the 8th bottling of Long Meadow Ranch Sauvignon Blanc. The fruit for this crisp white wine is from their Rutherford Estate vineyard. South of St Helena, and north of Yountville, the Rutherford AVA is smack in the middle of the Napa Valley wine region. More prominently known for it’s excellent Cabernet Sauvignon, Rutherford is home to some notable wine names, including Quintessa, Frog’s Leap, Mumm Napa Valley, St Supery and Cakebread, to name a few. On the Napa valley floor, on the Rutherford Estate, Long Meadow Ranch farms a total of 74 acres of Sauvignon Blanc, Merlot, and Cabernet Sauvingon vineyards. The Long Meadow Ranch vineyards are farmed using organic practices certified by California Certified Organic Farmers. In addition to wine, Long Meadow Ranch sells olive oil, grass fed beef, eggs, honey and heirloom fruits.

Long Meadow Ranch Sauvignon Blanc 2012

Long Meadow Ranch Sauvignon Blanc 2012

Tasting Notes For Long Meadow Ranch Sauvignon Blanc 2012

The color of the Long Meadow Ranch 2012 Sauvignon Blanc is a pale yellow, bright in the glass, with a medium viscosity. The aroma of grapefruit, lime, and a little salt is very refreshing. The palate is light bodied and crisp, with more lime than grapefruit, candied lime peel, and a little “zip” on the finish from the medium+ acidity. There is a slight smokiness on the finish of the Long Meadow Ranch Sauvignon Blanc 2012, and the length of it’s finish is moderate and enjoyable.

The Long Meadow Ranch Sauvignon Blanc 2012 is definitely a white wine worth trying! Are you a fan of Sauvignon Blanc? Let me know your thoughts by leaving a comment below.

What is Cabernet Franc?

Cornerstone Cellars Cabernet Franc Harvest

Cornerstone Cellars Cabernet Franc Harvest

Have you been curious about the taste of Cabernet Franc when someone orders a glass with their meal? You may very well have had a wine made with Cabernet Franc from France, or even California, and not known. All too often we stay in the safe zone with our wine choices, rarely venturing outside of our “wine box”. After reading this, you’ll not only know what to expect in that glass of Cabernet Franc, but you’l be able to pair it with foods, and talk about it, if you want.

The History of Cabernet Franc

A black berry, because grapes are indeed berries, Cabernet Franc can be found in many parts of the world, though it’s most well suited in France, from the Loire Valley as well as Bordeaux.  However, you’ll find wines made from mostly Cabernet Franc in California, as well as New York, and Virginia, amongst other areas. It is one of the oldest varieties of grape in Bordeaux, with documented evidence of Cabernet Franc in Loire vineyards near Chinon dating back to 1534, though under the name Breton. Cabernet Franc was then mentioned in Pomerol in 1716. Cabernet Franc was crossed with Sauvignon Blanc to make the popular wine grape Cabernet Sauvignon.

What Do Cabernet Franc Wines Taste Like?

One of the main Bordeaux varieties, Cabernet Franc is primarily a blending grape. Cabernet Franc is paler, lighter, crisper, softer and more aromatic than Cabernet Sauvignon, which lends finesses and peppery aromas to the wine when blended with grapes like Merlot and Cabernet Sauvignon.  Green pepper, tomato and vegetable greens are often scents and tastes found in Cabernet Franc in an underripe bottling. However, in more recent vintages, longer, warmer growing seasons and advanced vineyard practices have produced more fruit focused and floral tastes, eliminating some of the green and herbaceous notes from the flavor profile. You can find wines made mostly, or exclusively, from Cabernet Franc in Chinon, as well as parts of the US, such as California and New York as previously mentioned. I recently reviewed the Stepping Stone 2008 Cabernet Franc, which could have been made with the grapes being harvest in the photo above, which came from the Cornerstone Cellars Harvest Blog.

Food Pairing with Cabernet Franc Includes Prime Rib and other roast beef dishes

Food Pairing with Cabernet Franc Includes Prime Rib

Food Pairings with Cabernet Franc

Wines made from Cabernet Franc grapes like foods that have a fair fat content, and are roasted. Think of drinking cabernet franc wine when you are eating:

  • Beef, whether steak or roasts
  • Cheese, especially goat whether alone or in a dish
  • Roasted duck
  • Venison chops, steaks or burgers
  • Grilled or roast eggplant, or eggplant parmesan
  • Lamb, especially grilled and roasted
  • Roasted vegetables
  • Pasta with red sauce, especially a meat sauce / bolognese sauce

Are you a fan of Cabernet Franc? Let me know which one you’ve enjoyed in the past by leaving a comment below.

Quick Sip – Stepping Stone Cabernet Franc 2008

Stepping Stone Cabernet Franc 2008

Stepping Stone Cabernet Franc 2008

Confession: I put a bottle of Stepping Stone Cabernet Franc 2008 in my wine cellar, and left it there for almost two years. I told Craig Camp, the managing parter of Cornerstone Cellars, the sister label for Stepping Stone, that I did it. He understood. It wasn’t really a function of the wine needing to age before it was enjoyed. Some other wine writers were blogging about the 2008 vintage of Stepping Stones Cabernet Franc in 2010, and it was good. I simply wanted to see how a $30 bottle of Cabernet Franc held up after two years in the cellar.

matthew horbund wine review Stepping Stone Cabernet Franc 2008

Stepping Stone Cabernet Franc 2008

Stepping Stone Cabernet Franc 2008

Earthy vegetables and herbs give way to ripe, lush berries and black cherry on both the nose and the palate. There are sweet spices from the oak aging on the finish.  Even with two years in the cellar, there are still firm tannins, and fair acidity. A blend of 96% Cabernet Franc and 4% Cabernet Sauvignon, this is a great wine to pair with food, though the Stepping Stone 2008 Cabernet Franc is also a very nice sipping wine. The 2008 vintage was $30, while the current 2010 vintage of this wine is $35.

I’ve previously enjoyed wines from Stepping Stone. In 2012 I took sips of Stepping Stone Cabernet Sauvignon 2008, and in 2011 I took a look at their white wine called Stepping Stone ROCKS! 2010. I have a bottle of the Cornerstone Cellars Cabernet Sauvignon that has also been sitting in the cellar for about two years. That wine definitely was young and tight when I received it, and I think it’s almost time to pop the cork.

What wine have you been holding on to that you think it’s time to open? Let me know by leaving a comment below.

Wine Collecting Has Nothing To Do With Bestiality

Fraud in the wine World

Fraud in the wine World

If you don’t read Joe Roberts blog 1winedude, you missed the one where he likened wine collecting with bestiality. Ok, it wasn’t that direct of a reference, but he went there. He was referring to the Rudy Kurniwan trial, which has been covered in nearly every news outlet there is. In short, Rudy Kurniawan has been found guilty of selling counterfeit wine through the mail and engaging in wire fraud.

One of the victims of Rudy Kurniawan’s wine fraud scheme was William I Koch. I happened to know Mr. Koch, and have had the privilege of being in his wine cellars more than once. He’s a very genuine man, who has a fantastic collection of wine. He is very proud of that collection, and rightfully so. Mr. Koch has taken great offense to the fraud perpetuated by Mr. Kurniawan, and has said “I want to shine a bright light on this whole fraud to show how bad it is.”

Fraud in the wine collecting world

Fraud in the wine collecting world

Getting back to Joe, Joe believes that we’ll never stamp out fraud in the fine wine collecting world. He loosely ties the collectors desire to obtain a rare wine to being in an aroused state where they would do something irrational, such as buy rare wines that could not exist. Joe goes on to say this is similar to how people would agree to finding bestiality enjoyable if they were in an already aroused state when answering the question. Not a terrible article, bestiality reference aside! I am paraphrasing here, so read his article for the whole story. The point is, Joe feels that since collectors have this irrational excitement over collecting rare fine wine, the fraud is so easily committed it’s almost a self fulfilling prophecy.

I don’t think I agree with his angle, however. It’s not necessarily the collector and their excitement over owning the rare gem that promotes the fraud. Rather, it’s the fact that regardless of how we try to stop it, no matter what the safeguards, fraud can be and is still perpetuated. The penalties for these frauds are no where near as severe as the rewards when committing it.

Look at medicare fraud as an example. There’s no aroused collector in that situation. And there are various agencies committed to stopping the fraud. And yet, hundreds of millions of dollars are lost annually because the reward of the fraud far outweighs the risk of being caught.

Quivira Zinfandel Pig Icon

Quivira Zinfandel Pig Icon

It’s the same for the wine world. It’s not about Mr Koch’s excitement to own a rare bottle of wine. That isn’t why the fraud happened. Rather, it is because the benefit to Rudy Kurniawan far outweighed the risk. No collector can be expected to know everything about every producer and vintage of wine for sale. Heck, no Master Sommelier can be expected to know that. While I agree with a buyer beware sentiment, until the punishment far exceeds the benefit, fraud will continue in our society. And let’s leave animals out of this, we have enough critter labels in the wine world.

Travel To Vineyards and Wineries

Muscadine Grapes Henscratch Farms in Florida

Muscadine Grapes Henscratch Farms in Florida

If you love wine, or even like wine, make it a point to travel to more vineyards and wineries. Regardless of where your travel takes you, there is probably a vineyard nearby. There are even wineries and vineyards in sunny Florida to visit, after you spend the day at Disney World with Mickey Mouse! I’ve  had the pleasure of visiting a number of vineyards throughout the US and France, and plan on visiting more. Traveling to wineries or vineyards and meeting the people who work there builds a connection that can only enhance your enjoyment of wine. I’ve often been asked which vineyard was my favorite to visit. I really struggle with that answer. Each one is a new and exciting adventure, offering something educational, something beautiful, and something fun.

Visiting Vineyards In Bordeaux

the vineyards of pomerol chateau la conseillante neighbor to Chateau Cheval Blanc

Vineyards of Chateau La Conseillante and neighbor Chateau Cheval Blanc

Of course, visiting the vineyards and Cheateaux of Bordeaux was a fantastic experience. I learned so much about the history of the families of each Chateau, the wine making legacy, and got a true feel for the terroir. I was thrilled to walk through the vineyards of Chateau La Conseillante in Pomerol. The vineyards were acquired in 1872 by Louis Nicolas, and remain in the Nicolas family to this day. From the tasting room at Chateau La Conseillante, you can see the recently renovated winery of Premier Grand Cru Classe neighbor Chateau Cheval Blanc to the east of the vineyard. The wines of La Conseillante are fantastic, most certainly worth seeking out. However, it was the experience of connecting the wine with the land and the people that made the an indelible mark on my soul.

Vineyards of Troplong Mondot overlook the village of Saint-Emilion

Vineyards of Troplong Mondot overlooking the village of Saint-Emilion

Visiting Vineyards In Oregon

I have had the pleasure of plodding through Oregon’s vineyards a few times, most recently in October 2012. After a fantastic visit with the folks of Harry & David, I spent two days visiting several Southern Oregon Wineries.  While the wines from the first winery didn’t blow my hair back, it’s undeniable that sipping them while enjoying the view of the vineyards and mountains was an awe inspiring afternoon.

Beautiful view from Wooldridge Creek Vineyards tasting room southern oregon winery

Beautiful view from Wooldridge Creek Vineyards tasting room

There were some great wines to be sipped in Southern Oregon’s Applegate Valley, including the wines from Troon Vineyard. I have a few bottles of their wines left in my cellar from that trip, and will review them in the coming months. It’ll be nice to sip and reminisce about the fun I had with friends that day.

Troon Vineyard in Applegate Valley, Oregon

Troon Vineyard in Applegate Valley, Oregon

Visiting Vineyards In California

With Jason Haas in the Tablas Creek Winery

With Jason Haas in the Tablas Creek Winery

I’ve probably spent the most time traveling to the wineries and vineyards of California. I’ve visited Napa, Sonoma, Paso Robles and the Central Cost to explore wineries and vineyards. There is no shortage of kind people, friendly winemakers and delicious wines to taste. Each of them are willing to explore the world of wine with you, trying to help you find new  grapes to try, and ignite the passion within you. From talking about barrel fermentation to Tablas Creek’s Jason Haas, to blending different grapes with the winemaker at Stillwaters Vineyards, the winery staff want to make your visits memorable and enjoyable.

The vines of Stillwater Vineyards in Paso Robles, CA

The vines of Stillwater Vineyards in Paso Robles, CA

I look forward to traveling to more vineyards in the near future. I have a goal to visit Burgundy, the Rhone Valley, and the different wine regions of Italy, from Piedmont to Puglia. Do you have any plans to travel to vineyards this year? Or, have you fond memories of vineyards you’ve visited in the past? Share your experiences below, I’d love to hear from you!

Lost In The Cellar – Chateau Tanunda 2008 Shiraz

Chateau Tanunda - Barossa, Australia Wine

Chateau Tanunda – Barossa, Australia Wine

When someone says Australia, is the first thing you think of a boomerang? Or perhaps it’s Paul Hogan saying “That’s a knife.”  If you’re like me, you think of wine! There is great wine coming from Down Under, and most of it is very affordable and approachable. From the Jip Jip Rocks Shiraz I looked at last week, to today’s look at the 2008 Chateau Tanunda “Grand Barossa” Shiraz, Austrailia offers some great wines, and under $20!

I believe I received this bottle of Chateau Tanunda 2008 Shiraz as a media sample back in 2011. I recall a blogger event where we tasted and tweeted about three wines, and they rocked. However, I saw this at the back and bottom of my wine cellar last week, so maybe I bought it after the event. Either way, this was a good bottle of wine for $15, even if it’s two vintages old!

Chateau Tanunda Grand Barossa 2008 Shiraz review tasting notes

Chateau Tanunda Grand Barossa 2008 Shiraz

Tasting the Chateau Tanunda “Grand Barossa” 2008 Shiraz

Aged in mature French oak for 18 months, the Chateau Tanunda 2008 Grand Barossa Shiraz has a dark garnet/red color, and a medium viscosity in the glass. The aroma is vanilla, blueberries and sweet cinnamon. The palate is full bodied, with medium to low acidity, but is not flabby. Even with two years age, there is big, bold bursting red and black berry fruit. Though the wine can sit in the cellar for at least two years, perhaps up to five, it’s drinkable and approachable right now. It’s a simple, easy drinking wine, and for $15-18, it makes a perfect burger wine! This vintage of the Chateau Tanunda Shiraz was rated 92 points by Wine Spectator and #33 in Top 100 Wines of 2011.

Though I’ve never visited, a friend of mine here in Florida tells me the property is the most beautiful vineyard in Australia. She’s a transplanted Aussie, so I take her word for it. Chateau Tanunda is Australia’s oldest Chateau, and the site of the very first vines planted in the Barossa in 1845. The Chateau and vineyards are privately held by the Geber family.

Are you a fan of Australian Shiraz? Tell me about your favorite by leaving a comment below!

Thrilllist forces a Sommelier to try Two Buck Chuck

If you subscribe to the Thrilllist website, or Thrilllist on twitter, you no doubt saw the article about the recent Two Buck Chuck wine tasting. I tweeted the link, and had more than a few of my friends say they’d never drink it. Frankly, I wouldn’t either. I know that it’s supposed to be drinkable, and I have not tried it in years to say whether or not it’s currently any good. What I do know is that there is plenty of budget friendly wine to be had. I’ve recently looked at Bordeaux wines under $15, and they rocked. Here is a 2012 TV segment I did with Suzanne Boyd from CBS 12 WPEC here in West Palm Beach. It’s a focus on wine under $10.

If you want the list and tasting notes of the wines featured in this TV segment, you can read my original article on wines under $10. I have a few wines that I would recommend now to replace some of the original wines.I ‘ll have to refresh my budget picks, as I feel there are a number of much better wines between $8 and $15 on the market recently. 

What is your favorite budget friendly wine? 

Pairing Beef Jerky And Wine – It Works!

Beef Jerky from House of Jerky paired with red wine and white wine

Beef Jerky from House of Jerky

In this family, we all love beef jerky. Given that love for jerky, when asked if I wanted to pair some House of Jerky products with wine, I figured it would be a blast. I was sent a number of samples, 13 in total, of House of Jerky’s line of products. There is a variety of meats- boar, buffalo, venison, turkey, beef, as well as seasonings including black pepper, sweet & spicy and HOT. I’ve already reviewed the seven wines to pair with jerky or smoked meats. So, lets get to the jerky and wine pairings.


Ron and Janie opened their first jerky store in 1996. They had been making jerky for years, and basically selling it on the road side. They believed in their product, and had a vision to deliver the best jerky in the house to your house. Starting with one 100 square foot store, they expanded to an 800 square foot store within a year. House of Jerky now has over 20 retail locations across the US. I really like the quality of the products overall. I was a tad concerned about the price, as it’s higher than the mass produced “Jerky” you get at Walmart. However, some comparison shopping between premium jerky brands show they are competitive with other jerky makers. There is even a fairly popular grocery store brand that ounce for ounce is the same price.

A Recap of the Seven Wines

  1. Jip Jip Rocks Shriaz 2011
  2. Eberle Syrah 2011 Steinbeck Vineyard
  3. Seghesio Sonoma Zinfandel 2011
  4. Domaine Mas du Bouquet 2010 Vacqueyras
  5. The Biltmore Riesling
  6. Tenimenti Ca’Bianca Moscato 2010
  7. Leitz Weingut 2009 Rüdesheimer Berg Rottland Spätlese


House of Jerky offers a wide variety of beef venison buffalo turkey jerky

House of Jerky offers a wide variety

  • Black Pepper Beef, Buffalo, and Wild Boar Jerky – All three meats have a big soy flavor, a little salt, and not a big pepper punch. I found the buffalo nicer than the beef for my tastes, with the wild boar right behind it. It has good chew, medium pull , and great flavor.The Black Pepper options sing with the Eberle Syrah 2011, as the salt and soy bring the fruit of the wine out very nicely. The Domaine Mas Du Bouquet is ok with the black pepper jerky,  though it’s a bit too soft and feminine to stand up to the salty soy flavors.  The Leitz Spatlese Riesling seems fresher and fruiter paired with this option, while the Bitmore Riesling takes on a interesting smokey flavor. The Ca’Bianca Moscato also works really nicely, perhaps best with the black peppery buffalo jerky.
  • Teriyaki Beef Jerky - The texture was a bit less dry than the Black Pepper options, which I liked. The palate has a sweetness, which was ok with the Jip Jip Rocks Shiraz. Paired with the Seghesio Zinfandel’s berries and spice flavors, this jerky seemed a nice pairing. However, it was the Eberle Syrah that took on 100% different characteristics.  After a bite of the jerky, the wine shows amazing coffee flavors, with tobacco and dark cherry, but no spice.
  • Teriyaki Turkey Jerky - Similar to the beef in flavor, with a little more pull/chew, this was a favorite of mine. The Jip Jip Rocks Shiraz worked best with this jerky. The approach was lackluster, but the spice on the finish really packs a whallop, and that black pepper balances the sweet marinade. The Eberle Syrah works ok, though the fruit is gone, perhaps some tart black cherry, and an earthy leathery tobacco.
  • Teriyaki Buffalo Jerky - This jerky had much less pull, and was a little less dry than the beef. The flavor was similar to the previous two, though not as sweet. The Eberle was really the only wine that paired with this option. The fruit is dry and dusty, and the spice is nice and warm on the palate. 
  • Sweet and Spicy Beef (and Turkey) Jerky – These options were similar, just with different chew to them. The Jip Jip Rocks Shiraz can’t tame the spice, it’s a blow your head back kind of power. The Seghesio Zinfandel was really nice, but not for the weak tongued. The spice and pepper is ripping when pairing the two. Eberle Syrah seems to like these jerky options, the fruit is present, it keeps the spice under control but doesn’t kill it. The Domaine Mas du Bouquet is dusty and dry, showing violets and almost no fruit, but it does integrate with the spices. 
  • HOT Beef (and Buffalo) Jerky - great pull and great chew, not super dry, and the heat is big – boom! The best pairing was the Ca’Bianca Moscato, as the white flowers and honeysuckle just pair perfectly with the heat of this House of Jerky option. Even a few minutes after the sip, the heat from the jerky shows, but the wine is still in harmony with it.
  • Natural Style Beef Jerky  - This sample was a little more dry than all the others. The flavor that came through most was soy (sauce).

I’ll say this – the HOT jerky, it’s hot. You need to be a fan of hot foods! Of the Black Pepper Jerky options, the buffalo and wild boar were better than the beef in my opinion. They had a nicer black pepper flavor, where as the beef had a big smoke/soy flavor that took center stage.  I really liked the pull and chew of the wild boar best of the three. And, I can say I was eating wild boar! WIN!

As for my favorite House of Jerky products, I really liked the Teriyaki Turkey and Buffalo jerkys. They weren’t salty or very soy based, and had a touch of sweetness. My next favorite was the Sweet and Spicy options, because the balance between the two flavors was fun.

How about you? Are you a jerky or smoked meat fan? Let me know what wine you prefer with your smoked meats by leaving a comment below!