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!

The non-profit group Hospice du Rhone endeavors to educate about and promote the Rhone grape varietals. Rhone varietals include Grenach, Mouvedre, and today’s topic, Syrah, along with other lesser known grapes such as Bourboulenc and Camarese. Syrah is a grape that offers many expressions, from the peppery Shiraz you’ll find in Australia, to the round and fruit focused Syrah you’ll find in California. It’s a grape that takes on the characteristics of the terroir, the earth that the grapes come from, and will be different whether from France, California or Washington. A group of wine writers received four Washington Syrah samples from Hospice du Rhone, and taste the wines together, using twitter to discuss our notes. I fired up the grill, cooking some mild Italian sausage and some hamburgers, and set out to taste the first two of the four wines.

Gramercy Cellars 2007 Syrah

The first wine of the night was from Gramercy Cellars which was founded in 2005 by Master Sommelier Greg Harrington and his wife Pam. The 2007 Lagniappe Syrah is co-fermented with 2% Viognier, which will add floral notes to the wine, and is then aged 15 months in neutral French oak. It’s made with fruit sourced from neighboring vineyards in Columbia Valley, while their own two vineyards mature.  Initially tight on the nose, displaying some “meaty berry” notes after about 30 minutes of air, the palate was subdued black fruit with some leather and pepper. However, paired with grilled Italian sausage, the wine began to shine, showing additional complexities including layers of mocha under the fruit.  With food, the pepper finish eased and the berry and mocha flavors come through, and the wine became a well balanced accompaniment to the meal.

The team at Gramercy indeed specifically makes their wines with a food pairing focus, and I found it all too easy to enjoy another sip after a bite of grilled hamburger or sausage. At $38, the wine not only complimented the meal, but it stood up well the next day. On the second day, the Lagniappe Syrah’s bouquet opened a bit more, showing dark fruit on the nose. The palate seemed a bit rounder, with a jammy berry focus, similar to grabbing handfuls of fresh blackberries and shoving them in your mouth, until it overflows. The finish, however, retained it’s white pepper component and was still screaming for some food to help tame it. All in all a nice wine which is definitely made with food in mind.

DeLille Cellars Doyenne 2007 Syrah

Next up was DeLille Cellars 2007 Doyenne Syrah from Yakima Valley, WA. This Syrah was blend with 2% Viognier as well, though aging and fermentation information were not available. The nose was not very fragrant after being open 45 minutes, and it could have decanted over an hour and a half to reach full potential. It had that “meaty fruit” bouquet, but nothing stood out as “wow”. The palate was dark fruit and cocoa, similar to the Gramercy, with a soft silky approach and a powerful finish. However, the Doyenne Syrah really screamed when paired with food. Sipping after a bite of the grilled sausage brought out a cascade of flavors, especially spicy chocolate.

The second night found the Doyenne still smooth and silky, as the wine opened up in the bottle. There were great blackberry and black raspberry flavors, with the oak showing a little bit on the finish. At $50, I would have a hard time just plunking this wine down on the table to sip on. However, with a meal, such as grilled meats of any sort, I wouldn’t hesitate a second to pop open this bottle! I’d like to see how this wine matures over 3-4 years, and the DeLille Cellars website has an aging chart for their wines, which noted this Syrah as a “Hold”.

Have you had a Syrah from Washington, or anywhere, that really stands out? Let us know about it, leave a comment below. Next up, we’ll talk about the other two Syrah we taste that evening, including one from Charles Smith, the Food and Wine 2009 Winemaker of the Year.

I am not naive enough that you hadn’t been introduced to organic wines or biodynamic wines before we (digitally) met. I’d like to think that after watching my short segment from CBS Daybreak above, and reading the information here, you’ll go forward into the wine world a tad more enlightened about the methods the grapes are grown, and wines are made. Three minutes was hardly enough to scratch the surface of this topic, plus tell you about the three fantastic wines I brought on the show, so please read on.

I tend to shy away from marketing hype, and feel all too often people will toss words on labels to influence your buying habits. Make it “Eco Friendly” and suddenly you switch everything from vegetables to dish washing soap, regardless of it being a better product or not. I shied away from organic wines for that reasons, and one other; historically organic wines were lousy.  Whether it was just poor choices on my part, the lack of sulfites to qualify for the organic labeling, or my disposition to the hype, up until a few years ago, I wouldn’t consider recommending an organic wine.  Actually, I still rarely recommend organic wines, but rather recommend wines made from organically grown grapes.

For a wine to be labeled an “Organic Wine”, it must be made from grapes that are grown organically and have no added sulfites. The sulfites act as a preservative, prohibit fermentation in the bottle, and allow for production of consistent wines over time. The Organic Wine label doesn’t mean sulfite free, however.  In fact, all wines contain sulfites, and though most people tell me they have “Red Wine Headaches” from sulfites, white wine contains a slightly higher amount of sulfite than red. It’s a natural byproduct of the fermentation process, and can’t be eliminated (practically) from wine. Speaking of wine, lets cover those first, then the details on the growing practices.

Seresin Estate 2008 Sauvignon Blanc

In Marlborough, New Zealand there is a winery making wines via organic and biodynamic principles that rock. The Seresin Estate 2008 Sauvignon Blanc is sourced from their two certified organic vineyards, Home and Tatou, and is made from 95% Sauvignon Blanc and 5% Semillon. I positively disagree with the winemakers tasting notes, who says it displays grass on the nose with chalky mineral complexity. This wine is quite straightforward, taking a tangerine, and sprinkling it with lemon juice. It’s bright, flavorful, with a bursting bouquet to match the palate. I think of sunshine in a bottle, and promise you a bottle of this on your spring and summer table, with a few different types of goat cheese will have your guests thinking you’re a wine guru! The Seresin Estate 08 Sauvignon Blanc is about $21.

Montinore Estate 2008 Almost Dry Riesling

Globe trotting over to the US from New Zealand, we land in Oregon, where we are enjoying Montinore Estate 2008 Almost Dry Riesling. Labeled as grapes organically certified by Stellar Certification Services as well as Demeter Certified Biodynamic grapes, this bottle delivers a wide range of wine experiences. The nose has an incredible petrol scent, laced with sweet apricots. The palate is semi-sweet stone fruit, but crisp, not cloying. It has a medium mouth feel, and also sings when paired with goat cheese, but this wine can be paired with salads, seafood, or drank on it’s own quite nicely. This delicious white wine is available for under $15.

Odfjell - Orzada - Malbec

The last leg of our World Wine tasting takes us to Chile, which I’ve written about often. I firmly believe South America offers some fantastic values on great wines, and think Chile leads that charge. Dan Odfjell, a Norwegian shipping magnate, settled in Chile after falling in love with it, and began planning vineyards about 15 years ago. Odfjell makes a number of different lines on their 85 hectacres, and have vineyards in the Colchagua and Maipo Valley where their Carmenere comes from, as well as organically farmed vineyards in Cauquenes and Curico, where the Orzada Malbec comes from.

Malbec is typically an Argentine grape, but Odfjell does a great job with it. This wine has a bouquet of violets, and a palate of berries with the violets coming through as well. It’s a medium mouth feel and dry, while being delightful to just sip as the tannins aren’t too firm. Pair the Odfjell Orzada Malbec with some roasted or grilled meats, steaks or lamb chops for example, and it is fantastic. Definitely give this wine a good 30 minutes to decant and open up, or it’s a bit jammy on the palate and not it’s true potential. You can find the Odfjell Orzada Malbec for about $20.

Now that we’ve got that out of the way, lets talk about the three types of “green” winemaking, sustainable, organic, and biodynamic.

Kris O’Connor, Executive Director of the Central Coast Vineyard Team pointed out that Sustainable farm practices “look at the whole farm – energy, water quality, habitat, water conservation, integrated pest management & people. Several of these issues aren’t necessarily specifically addressed in organic or biodynamic certification standards.” Some Central Coast Vineyard Team member vineyards are “Sustainability in Practice” certified, who’s wines I’ve enjoyed and written about such as Hahn Estates, Baileyana-Tangent, and Paraiso Vineyards.

Sustainable winemaking means that growers don’t use man-made chemicals to fertilize the vineyards to improve crop results. The growers will use natural fertilizers, composting and other cultivation methods to attract beneficial insects to the vines while feeding the plant. Additionally, sustainable farming practices will enrich the surrounding habitat, such as providing grazing areas for animals away from the vineyards so they don’t eat the crops, or restoring  nearby streams or rivers to enhance the entire local ecosystem. There are of course standards to be met, and upheld, to be certified sustainable by organizations such as SIP, much like in organic wine making.

Organic winemaking takes the basic premise of sustainable farming, and goes a step further. Organic vineyard management eliminates the use of not only chemical fertilizer, but any chemical pesticide, herbicide, or fungicide in the growing process. The vineyard will employ natural methods of controlling pests and vine threatening diseases, as well as promoting vine growth and health. However, just because the grapes are grown organically does not allow a wine to be labeled as organic. As I mentioned previously, the wine can have no added sulfites in addition to having organically farmed grapes to earn the “Organic Wine” label. Additionally, many wines will be produced organically, but not mention it on the label. Rather, they just let the quality of their wine speak for itself. There was an interesting piece on wines labeled as Organic, or Eco-Friendly, which sell for less.

Biodynamic winemaking takes sustainable, and organic farming to the next level. That next level does include a little bit of voodoo and witchcraft, with burying a cow horn full of cow manure on the Autumn equinox, and digging it up six months later on the Spring equinox to spread the contents in the vineyard. No, really. Biodynamic farming has it’s roots back in the lectures given by Rudolf Steiner in the 1920s. Quite a complex science and way of thinking, I can only summarize the biodynamic farming ideology by saying that it takes into account the spiritual forces of earth, animal, plants and brings them in line through a holistic, and natural approach to keeping them all healthy and in sync.

The crux of the methodology is the vineyard is a living system that is closed, and self-sustaining. It shares many of the attributes of organic farming; no pesticides, herbicides, fungicides, chemical fertilizers or other chemical preparations in the earth or vine.  Grapes are harvested by hand, and much if not all of the vineyard work is done manually without the use of powered machines. It then takes into account the rhythm of the universe, such as the use nine types of preparations to dynamize soil quality and stimulate plant life. The preparations are a mixture of extracts from minerals, plants, or animal manure. Furthermore, the farmers only sow and reap harvests according to principles they believe control the cosmos. For instance, wine is only racked under a new moon because sediment is at its most compact at this time. The tidal pull of a full moon causes it to puff up, insiders say. I could go on forever, talking about wines that are Demeter certified Biodynamic and what that means, but I think we’ve gotten the jist of it all.

What do you think about organic, biodynamic and sustainable wines? Do they impact your buying decisions? Now that you know about the differences, will it impact your buying decisions? Leave a comment below, I’ll be sure to reply, and possibly follow up via email! Cheers!

Leave a comment on the video and let me know what you want to see next!

There are some days you just don’t want to slave over a hot stove, yet yearn for a delicious, home cooked meal. Managing your time between meal prep and other tasks, work, play, whatever, couldn’t be easier once you master the art of the crock pot! Toss four ingredients in the pot, let it cook for half the day while your attention is elsewhere, and the end result is a perfectly prepared, hot meal that’s delicious. All that you have to do is pop the cork on a nice wine to make this meal fabulous. That’s where I come in, taking this crock pot pork loin recipe and pairing a delicious red wine with it, a Pinot Noir from California.

As you saw in the short video, placing a 2-3 pound pork loin in the crock pot with about 3 cups of beef broth, eight thyme sprigs, and 4 or 5 whole cloves of garlic makes an amazing meal. While we cooked it, on a low setting, for 10 hours, it would have been ready after 6-8. The meal was positively delicious, but what really set it off was the wine pairing.  Pork goes famously with white wines, like Riesling or Gewurztraminer, but we really enjoy this dish with a Pinot Noir. I selected the $30 offering from Russian Hill, their Russian River Valley 2006.

Russian Hill has been family owned and operated since 1997, and produces a number of estate Syrah offerings in addition to their estate Pinot Noir wine and an estate grown Viognier. They also offer a Chardonnay sourced from a neighboring Dutton Ranch vineyard, numerous Pinot Noirs sourced from individual neighboring vineyards, and of course, the RRV Pinot Noir discussed in the video. Winemaker Patrick Melley, who is the nephew of proprietor Ed Gomez, is largely a self taught winemaker. His online biography mentions that mouthfeel is what he loves about wine most, and that indeed translates to his wines. Silky and soft, they dance on the palate.

The Russian Hill RRV Pinot Noir is sourced from multiple vineyards, selected from several small hands-on growers who offer fruit the team at Russian Hill feel creates a wine that represents the appellation as a whole. The summer fog provides moderate temperature during the day and cool nights, which results in wines with a bright acidity and full fruit flavor as the fruit ripens slowly. I thought this wine had great fruit that was beautifully balanced with smokey and earthy notes and a wonderful acidity that finishes softly.  This Pinot Noir is aged for 10 months in 100% French oak, 25% of which was new, which contributes those toasty, earthy notes. There were 2,000 cases of this wine produced, up from 1,370 in 2005. The wine has a velvety mouth feel, rich and supple, without being flabby. While it’s wonderful to sip on it’s own, it’s great with food. The video captures the tasting notes perfectly when this wine is paired with the right meal.

Do you have a recipe you’d like for me to prepare, then pair with the perfect wine? You can email me at matt @ mmwine.me or leave a comment below and we can collaborate. I’d love to feature your recipe on the blog!

Louis Roederer Cristal

If you aren’t a connoisseur of fine Champagne, there’s no doubt you heard of Dom Perignon, Cristal, or Veuve Cliquot from a James Bond movie and rap video.  Indeed, there’s no shortage of expensive Champagne poured each and every February 14th. This Valentines Day men and women everywhere will spend a decent amount of money on good Champagne, often not knowing inexpensive options exist. I’m here to let you know you can pour some fantastic bubbly, and still delight you sweetheart.

When I was asked to visit the CBS12, WPEC studio this week to talk about wines for Valentines Day, I wanted to do something different. Immediately my mind went to Rose wines, something all too often over looked. Once I settled on the Think Pink for Valentines Day segment, I was asked to fill in for a second segment, and came up with three Sparkling wines under $20. I ran into my local Total Wine, with thousands of bottles to choose from, I knew I would find some great options.

Louis Bouillot Perle de Nuit Blanc de Noirs Brut

First up was Louis Bouillot (Lou-ee Boo-yoh)  “Perle de Nuit” Blanc de Noirs Brut. Their “Pearl of the Night”, this dry sparkler, made in Burgundy, is a light, crisp and delightful wine. With beautiful bubbles, the palate is light pears and fresh dough, the finish is clean, with a great cherry component. Made of 90% Pinot Noir and 10% Gamay, in the traditional method, the Louis Bouillot Blanc de Noirs is aged 24 months, well past the legal requirement of 9 months. This is a great sipper, and I wouldn’t pair it with anything other than good company. I grabbed this at Total Wine for just $16, and it was well worth the price.

You may have watched Kara Kostanich ask on the CBS segment about wines being called “Champagne”. Sparklers not made in the Champagne region of France can not be called Champagnes. The appellation for the Louis Bouillot is Cremant de Bourgogne, which covers France’s Burgundy region and features dry sparkling wines. And while Champagne holds their wines to a high measure of quality, so does the Cremant de Bourgogne appellation.

Rondel Pura Raza Semi-Seco Cava

From France, we jet over to Spain, where a blend of the three traditional Cava grapes; Xarel.lo, Macabeo & Parellada make their appearance. Cava is a Spanish sparkling wine made by the traditional Champagne method, and includes fermentation in steel tanks, then a secondary fermentation in the bottle, which gives it the bubbles we love so much. Another Total Wine selection, this $8 sparkler is great. The Rondel Brut Cava has been very highly rated by several magazines, however I selected the Semi-Seco, or sweeter, offering. I felt that for Valentines Day, you may want a slightly sweeter wine, one that is fun and easy to drink. With flavors of dried pineapple or pear, it’s a tad sweet, but not cloying. It’s crisp on the finish, and pairs perfectly with Strawberries.  If you’ve ever wanted to try Champagne and strawberries, I highly suggest trying it with the Rondel Pura Raza Semi-Seco Cava!

Our final Sparkling wine brings us back to Europe, Italy to be precise. It’s time to talk about Brachetto, a sparkling dessert wine from Italy. If your sweetheart is a fan of desserts, this bubbly will be sure to hit the spot. I selected the Sant-Orsola Brachetto D’Acqui, a delicious gem for about $16 at Total Wine! Brachetto is a red grape that is found mainly in Piedmont, the northwest region of Italy. The cherry cola red color is brilliant, and the palate of dry raspberry with a slightly sweet note is balanced with a very clean finish. The sweet berry flavors of the Sant-Orsola Brachetto D’Acqui makes it a natural pair for several desserts.

Sant'Orsola Brachetto D'Acqui

Pairing this wine with a chocolate cake, or even a piece or two of chocolates from that heart you always bring your beloved, works wonderfully. The chocolate enhances the fruit flavor, and the two  work well together. I brought a chocolate mousse tart to the CBS set, and it was a very nice pairing. I’d also happily serve the Brachetto with fruit, or alone. It’s a very nice sipper, with a fun, fruity flavor.

There are, of course, hundreds of other wine options for Valentines Day. If these Sparklers don’t tickle your fancy, and you aren’t adventureous enough to try the Rose Wines I recommended, leave a comment below and I’ll try to help you find just the right wine for your Valentine.  And, if you do use one of the QPR Wines (wines with Good Quality to Price Ratio) I mentioned this weekend, don’t be surprised if your sweetheart looks at you, slyly, having read this article, and wants a bigger present with the money on the wine!

Valentines Day Wine Selection

Many guys will admit they’re not the best when it comes to figuring out what women want. Perhaps it’s because women are complex beings, requiring careful time and study, and men aren’t that patient. Or perhaps it’s because men are selfish, hedonistic animals who really only care about their own needs. To help my brethren out this Valentines Day, I’m going to offer three wine suggestions that will make it seem like they understand what their ladies want, all without investing too much time, or too much money. My theme for this year’s Valentines Day wine choices is “Think Pink”, great Rose wines, one a sexy sparkler, that wont break your bank!

Now, I must admit, I had a little help to select these wines. Robin, my better half, made no bones about loving the color pink. My first clue was “Can I paint the house pink”, followed by an onslaught of pink clothes and accessories showing up on her side of the room.  However, the real giveaway was our being at a Champagne event, and her gushing “Ohh, I love pink champagne.” Ding ding, clue number one just dropped, go pick it up boys. Now, Robin didn’t actually help me make the selections, but for some reason, I knew she’d love them. We started off with a Sparkling wine from South Africa, Graham Beck’s Brut Sparking Rose – NV, from Robertson SA. Retailing at only $14, this wine delivers nice quality at a great price.

Graham Beck Brut Rose NV

This light and crisp bubbly had a very nice, pale pink hue in the glass. It’s made from 58% Chardonnay and 42% Pinot Noir grapes, in the Cap Classique method, where the wine undergoes a second fermentation in the bottle.  This is of course the same method used to make Champagne, the  méthode Champenoise, and is the term used in South Africa since 1992 to denote the traditional time-honoured method of making the sparkler.  Right out of the bottle, there were strawberry fruit flavors up front, with a finish of minerals that is refreshing in a Brut (dry) sparkler. There were tons of bubbles, and it was definitely the perfect way to start off our evening. Giving this bubbly a few minutes to open up is a nice idea, because the minerals and almost tart finish blows off, and you’re enjoying nice round red fruit that is well balanced and fun.  You can serve the Graham Beck Brute Rose NV bubbly with seafood, or even rare beef or lamb, and of course the traditional strawberries will be a smash hit!

Saint Andre de Figuiere 2008 Rose Magali Cuvee

If bubbles aren’t your thing, lets hop from South Africa to Provence, France and enjoy a glass of Saint Andre de Figuiere 2008 Rose Magali Cuvee. That’s certainly a mouthful, especially if your French is as bad as mine! However, it’s worth butchering the name, or saying Saint ANdre Rose if you must, to enjoy this crisp Valentines Day wine. Half of the rose wine made in France comes from Provence, and at $16 this blend of Cinsault, Syrah, Cabernet Sauvignon and Grenache is sure to delight. It’s salmon-pink color gives way to a bouquet of sweet, ripe raspberries. It has a soft palate, very light and crisp with fresh fruit of citrus and red berries, and some beautiful minerality on the finish. Dry and well balanced, this rose will go well with a host of foods, from chicken to fish, or just sipping with a nice cheese plate.

Big Fire Rose Wine

Bubbles didn’t blow her away, and dry French wine not her thing, well then lets pop over to the United States, and try a Rose from Oregon! R Stuart & Co’s Big Fire line has a number of nice wines at good prices, and their $12 Big Fire Rose is no exception. A darker shade of pink than the previous two wines, the Big Fire Rose has some cherry scents on the nose, but it wasn’t a very fragrant bouquet. However, the palate was definitely bursting with fruit, strawberry up front, with a medium body that bursts with flavor. There’s definitely some red cherry and other bright fruit on the wine, and the fruit flavors last an incredibly long time.  The Big Fire Rose is a blend of Pinot Noir, Syrah, and Pinot Gris, each grape bringing it’s unique and interesting characteristic to the blend. Definitely a fruit forward wine, you could enjoy this with a lighter dish, whether it’s a salad, or some simple grilled chicken.

Let me know what wine you have on this Valentines Day, and how you enjoy it. If it’s one of the three discussed here, let me know how you like it. And Ladies, don’t be shy! If you want to be sure you enjoy the wine you drink on Valentines Day, select one of these and just tell him to open and pour like a good man should!  Cheers!

You can watch my appearance on CBS12 WPEC talking about these great wines with Daybreak News Anchor Kara Kostanich!

Guests at Himmarshee Bar and Grille Twineup January 2010

It’s hard to believe that I’ve been host to five amazing food and wine events at Fort Lauderdale’s Himmarshee Bar and Grille. The old addage “Time Flies When You’re Having Fun” certainly applies in this case.  We’ve managed to bring together some of the most fun people South Florida has to offer in one amazing place, and introduced them to gastronomic delights and wine pairings to tantalize their palates. What started out as another “Tweetup”, where Twitter users socialize face to face rather than online, has turned into an open event where anyone can experience new tastes in food and wine. Recently the subject of a Conde Nast review as a fantastic destination to eat at in South Florida, 50 people gathered at Himmarshee’s Sidebar to taste three wines that were paired with culinary creations from Chris, Himmarshee’s Executive Chef.

First Appetizer at Himmarshee Wine Tweetup

Starting the event off was Darby and Joan’s Chardonnay. Sourced from three different areas in Southern Australia, the grapes come from Riverland, Barossa Valley and McLaren Vale. This lightly oaked white wine showed crisp flavors of pear up front, with a good balance of spice from the 15% oak aging. Crisp and clean, everyone seemed to love the refreshing flavors of this easy drinking white wine. The granny smith apple finish, a little tart but still pleasant, was quite a hit with several of the guests. Chef Chris created a Smoked Talmon Tartar, Crostini, Hard Boiled Egg with Truffle-Yuzu Citronette bite that paired very nicely with the Chardonnay. The Darby and Joan 2008 Chardonnay was 87 point rated by Wine Spectator, and 8,000 cases were produced. It’s one of several lines of wines from R Wines, which produces wine from vineyards all over Australia. The second wine of the night was also an R Wines selection, from the Marquis Philips line.

Marquis Philips 2007 Grenache

The Marquis Philips 2007 Grenache was sourced from McLaren Vale, Australia, and the vines range from 30-60 years old. These older vines have a more concentrated fruit, which leads to it’s jammy, very fruit forward nose and palate. Clocking in at 16% Alcohol By Volume, this is a big wine, which many people noticed when they sampled the bouquet, and felt on their tongues with the tingle left after swallowing.  The food pairing was a Chili Braised Pork Tostada, with a corn relish and crisp shallot. The bite was a flavorful combination of juicy pork with great spices, and they played nicely with the fruit forward nature of the wine. A number of people commented on the easy drinking nature of the wine, the roundness of the fruit, and despite the high alcohol punch that it packed, felt it was a fun wine to sip on.

The wine tasting event finished with a wine from Napa’s Swanson Vineyards, their 2003 La Ti Da. Swanson is indeed the family that makes frozen dinners, and they started their winery in 1985. They have two lines of fantastic wines, which consistently are rated in the 90 point range by Wine Spectator. The la Ti Da wine is a blend of Merlot,  Cabernet Sauvignon, and a touch of Syrah, and offers a soft blackberry palate with a hint of brambles, with soft tannins and a nice, long finish. When asked what I meant by brambles, I describe it as plucking the blackberry off the bush, and a little bit of the wood comes with it. Of course, the wood taste is from the 20 months aging in American and French Oak, but it was well integrated with the black fruit flavors and gentle spice. The food pairing was spectacular as well.

Grilled Churrasco Rolls, roasted tomato, asparagus & Camembert

The final food pairing of the night, Chef Chris’ grilled Churrasco Rolls with tomato, asparagus and camembert, was incredible. The flavorful steak meshed incredibly with the tomato, asparagus and Camembert cheese, and you couldn’t have wished for a better pairing with the wine. The cheese and steak coated your palate, and really helped the already soft tannins nearly disappear, leaving nothing but fantastic fruit and gentle cedar flavors in your mouth. Most of our 50 guests agreed it was their favorite wine of the night, as well as favorite food pairing.

Don’t worry if you missed this incredible wine event, as we’re starting our new and exciting “Taste Around The World” series in February. Each month, we’ll bring you the tastes of a different country, from Italy to Chile to Spain and even the USA. Be sure to bring your passport, because you’ll want to go on as many of these trips as possible! If you’re in the South Florida area, you’re more than welcome to join us!

Join The Fun February 20th

Talking Wine on CBS 12 WPEC

I love sharing great wine information with anyone who’s interested. Today I was on CBS 12, WPEC, in West Palm Beach, and spoke about four wines that I think work for almost any holiday party.  While we only covered two of the four wines on the segment, I’ll tell you about all four right now.

First up was Gougenheim Chardonnay, from Mendoza, Argentina. This delicious white wine costs less than $9, and is versatile enough to go with a range of appetizers, as well as a holiday ham, seafood or chicken. It’s light, fruit driven flavor will go well with most anything you serve. A lightly oaked white wine, the pear and apple fruit flavors show nicely, and are balanced with just a hint of toast and spice from the oak aging.

The second wine I discussed in the segment was also from South America, specifically from Chile. I’m a big fan of South American wines, and feel they offer great quality at serious values. Morande Reserva Pinot Noir, which is under $12, is quite possibly one of the most enjoyable Pinot Noir’s you’ll drink at the price. Morande has many lines of wines, but I’ve found the Reserva offers the best quality at the best price. Delicious red fruits with cocoa aroma on the nose, this medium bodied wine has a great balance of cherry and strawberry fruit and earthy smoke notes.  This wine makes it’s way to your party either as an easy drinking red wine during appetizers, or during the main course with a host of foods. Salmon and Pinot Noir is a classic pairing, but this will go well with roasted meats, game birds, or just sipping alone or with appetizers.

Elena Walch Gewurztraminer

An alternative white wine to serve this holiday season is Elena Walch’s Gewurztraminer. Ripe stone fruits, nectarines and peaches, dominate the nose and the palate of this crisp wine. There are also floral notes, honeysuckle and clematis, that waft up from the glass and tempt your nose. However, don’t expect only fruit in the glass, the finish is long and lingering with flavors of baking spice that balance out the sweeter fruit flavors. Typically paired with spicy foods, I enjoy pairing Gewurtz with pork roasts, honey baked hams, smoked cheeses or meats and turkey.

The last wine I brought to the television show was Titus 2006 Cabernet Sauvignon. I am a big fan of Titus wines, and visited the vineyards back in September with another television show. Napa Cab’s can run upwards of $100, so this delicious red wine offers the flavor and quality at only $40. A big wine, Titus Cabernet Sauvignon offers dark cherry flavors, with layers of earth and tobacco, and spice and cocoa notes as well.  Allow this wine to breathe for 40-60 minutes, or more depending on your preferences, then pair it with your meat dishes. I’ve served this wine with prime rib and roasted lamb, and it’s a crowd pleaser each time.

Here’s the clip from the show, CBS Daybreak. It aired Sunday December 13th, 2009.

I’ll be back on the set of CBS 12 – WPEC West Palm Beach, right after New Years, and talking about … well, tune in and find out!

Matt at Epcot Food & Wine Festival 2009

We always have a good time at the Disney parks, whether with the kids, or with our adult friends. Robin & I decided it was time for an “Adult Weekend”, and planned a trip to the Epcot Food and Wine festival with our good friends Tom and Scottt. As Florida residents, the discounts available to us make it a quick and usually relatively inexpensive weekend getaway. We were all very excited to try some different wines as well as interesting food creations, and just have a Magical day.

We arrived on Disney property Friday evening and made our way to the Grand Floridan for our dinner reservation at Citricos. The bartender at the hotel bar on the second floor, Tammy, is not only fun and a great mixologist, she’s a good friend of Tom and Scott. We were excited that Tammy was working, and stopped to have a drink with her.  The first non-magical moment happened when Tom went into Citricos to tell them where we were, as the host was quite rude. He wouldn’t call us if we were not in the restaurant bar, and we’d just have to wait for a table after we came in.  Mind you, they were anything but full, and this is certainly NOT the way we expected to be treated.  Fast forward through the evening, and the food was nice enough, but our waiter and the service were terrible. The appetizer and salad was delicious, and the Albarino they suggested was nice with those courses. Our main course was served late, and only after we walked up to the kitchen and saw it sitting on the counter. The food was cold, and while probably delicious, the meal was positively ruined. Even the tasty bottle of Chappellet 2006 Mountain Cuvee couldn’t save the cold fillet of beef, roasted chicken, or lamb shank we had. It was a several hundred dollar dinner that was truly terrible. We’ll never eat at the Grand Floridian’s Citricos again. We left unsatisfied, though we all looked forward to our next day in Epcot.

Epcot Food and Wine Argentina

After a great breakfast at the Yacht Club, we arrived at Epcot for 10am and walked around a bit. When you enter the World Showcase, which is a circular track, you can go left or right. We decided to go left, where the first stop was the Desserts & Champagne stand. This was poor planning on Epcot’s part, in my opinion, as having sweets before much of the wine throughout the rest of the event would tend to make the wine taste off. Perhaps they think everyone will go to the right, and finish with this stand. We did have a glass of Moet Imperial Rose each, then made our way to the next stand. We passed on Brazil, since we still had Champagne, and made our way to Argentina. I have recently done three different wine tastings of Argentinian wines, and was excited to stop at this stand. We sat for a while and finished our Champagne, then tried the Bodega Norton Reserva Malbec and Torrontes.

The Torrontes had a beautiful floral bouquet, and a nice, crisp palate of citrus and flowers. While I felt it left a waxy feel in my mouth, like eating wax lips when you were a kid, no one else minded, though they did experience it.  The Malbec, which is a varietal that I do enjoy, was over oaked and had no spice or pepper. We did not eat the food pairings, but they both looked fantastic, and we heard reviews later from a chef that it was the best food in the event.

The Mouse Catch - Cheese at Epcot 2009

Across from Argentina was the Mouse Catch. This was a cheese stand hosted by igourmet.com.  I’ve had their products before and think they offer some spectacular cheeses. I was a bit let down that we had just eaten breakfast and were too full to try any of the cheese. I thought we’d make our way around the event and try them later, though in the end that didn’t happen.

We took a break to ride Soarin’, and upon our return to the World Showcase, we went to the right this time, passing on “mojitos” from Puerto Rico, and stopping at Chile. The Natura Sauvignon Blanc was our selection, and probably would have rocked with the Corn & Cheese Arapa or the Ceviche. We were still full and not eating, but everyone loved the wine. Our next stop, Greece, was an interesting one. I have had a few people tell me they weren’t fans of wines from Greece. However, since I had never had any, I felt it was time to give it a shot, and move further along the road towards the Wine Century Club!

Greek Wines at Epcot 2009

I can now say I’ve tasted Boutari’s white wine from the Santorini region, made from Assyrtiko grapes, as well as Tsantali’s Rapsani Reserve, a red wine. The Boutari Santorini had a bouquet of motor oil and gasoline, and the palate wasn’t much different. None of us could handle more than 2 sips of the wine. The company’s website describes it as having a metallic taste, and I’d agree. The Rapsani Reserve is made from Greek indigenous grapes of 34% Xinomavro, 33% Krassato and 33% Stavroto. It was aged for 12 months in new French oak, and showed on the palate which was mostly blackcurrant and wood. This red would have probably paired well with some nice Roast Lamb, but alone, it wasn’t to my liking. The food offerings looked great, but it was now approaching time for our lunch in France, so we passed.

The highlight of the visit was lunch at Les chefs de France. It is, of course, an every day option at Epcot, so I really can’t give this fabulous experience any weight when discussing my Food & Wine Festival experience. We started with a glass of Pommery Brut Royal Champagne, and selected the cheese plate, meat & pate plate, and escargot to share. The bottle of wine we ordered, the Pierre Sparr Pinot Gris, was not one of their “regular menu selections”, and apparently was not kept at cellar temperature. We had to wait a good 20 minutes for it to be chilled enough to serve, so we ordered a glass of Domaine Caseneuve Cotes de Provence Rose. It was a lovely dry rose, with delicious cherries and citrus balanced nicely with chalky notes that paired well with the meats and cheeses. When the Pinot Gris was finally ready, it rounded out a great lunch. Delicious ripe fruit on the palate, off dry, the fruit was so bright it almost came across sweet. However, the wine was nice and crisp, and was sipped with abandon.

New York Wines featured at Epcot Food & Wine Festival

After lunch we shopped a little in France, then made our way around the rest of the event area. By 3:15pm the park was packed and each area had a queue of 20-30 people deep. None of the remaining wines really intrigued us enough to prompt us to wait that long.  I was quite surprised that Australia showed Rosemont and Penfolds Kunga Hill, grocery store wines that really don’t showcase the variety and strength of the wines of the region. New Zealand and South Africa were also lack luster with their offerings. We would have stopped at Germany, which offered Prum Rieslings, but waiting 20-30 minutes for a 2 oz taste in 88 degree weather didn’t seem appealing.  Likewise, we would have stopped in New York,  where they had several of the Finger Lake wines I have had in the past, had there not been so many people in line. Add to this the fact that people were more than happy, some falling down drunk, and it just soured us on the rest of the day.

We left the park, headed over to Cat Cora’s new restaurant. They didn’t change the decor much at all from Spoodles, save for opening up the kitchen area. There is no bar, and the drinks the waiter brought, which he most likely made, were terrible. We had appetizers, the spanakopita which was amazing, the clam appetizer we all thought was fairly nice, and the calamari that was inedible. We didn’t even consider staying for a meal, with the noise level approaching headache producing, and the food really not Iron Chef quality. We headed over to The Swan hotel and Todd English’s BlueZoo. There, we ordered oysters and the crab nachos, which absolutely ROCKED, and hung out with Deb, a great bartender, for a few hours. We had a great time, and will most likely stay at the Swan next visit.

Sunset at The Swan at Walt Disney World

As the sun set on our quick visit to Epcot, we recapped our trip. First of all, wear sensible shoes. My feet are killing me from the flip flops I wore. Ladies, don’t wear heels. You may look fabulous, but you’ll cry for weeks about blisters. Wear sneakers & cushy socks. Second, plan more than one day to take in an event as big as the Food & Wine Festival. Frankly, we missed things we wanted to try, and had no time for shopping. Though as a Wineaux, I was terribly disappointed with the majority of the wine offerings, I still would have liked to experience some of them, and try the food pairings. That brings us to third, don’t eat a big meal before an event that showcases a lot of food. You won’t want any, and then lament you didn’t try more. Fourth, the one day park rate is absurd, as it cost us $80 per person to enter the park, then another $50 tasting 10 wines. Had we tried the related food pairings, it would have bumped the price another $50 per person. That’s only tasting one wine and one food pairing at 10 out of over 25 opportunities. Don’t think this is a cheap proposition. You may have a lot of different wine and food presented to you, but that doesn’t mean it’s a budget trip. I may have opened this post saying Disney is typically a quick and inexpensive getaway as a Florida resident, but this event really doesn’t fit that bill.

Finally, you’ll notice I didn’t mention any of the seminars available to you at these events.  After this unflattering review of the cheese seminar, coupled with the fact that on the day we arrived, nothing really intrigued us, we passed. They didn’t seem worth the price. Perhaps someone can tell me which events they enjoyed, so we can try them next time.  And that’s where I end up folks. Though Citricos was positively abysmal, and the wine at the Food & Wine festival really didn’t leave me feeling like I was trying anything special, I will probably make the pilgrimage to The House of the Mouse in a few years. Perhaps by then Disney will realize that to put on a festival showcasing wine, they should try to offer their guests something more than just $9 grocery store juice.