WINE – Deep Red Cellar

Memorable Wines…

I wouldn’t say I’m one of those people who had a lightning bolt moment when I discovered wine. You know the scenario…Jenny drank a glass of 50-year-old Château Lafite Rothschild at her Uncle Doug’s retirement party when all of the sudden time stood still, angels sang and she knew from that moment on she would dedicate her life to wine. Definitely not me. That being said, there have been a couple of wines that made an impact on me as I have navigated through my stages of wine enjoyment and learning.

…And it’s not that the wine(s) were necessarily grand. It’s more they spoke to me at the perfect time in my wine journey to make an impact. So you wanna know what they are?

The first “A-ha” moment was when I tasted a bottle of Tenuta San Guido Sassicaia. I was living in Italy, it was my anniversary and I was dining with my husband at an oceanfront, rooftop restaurant in Possilipo. It was dusk when we arrived and the setting was…well, you can probably fill in that blank, it was movie-edited romantic. I realize that is a pretty impactful package even if I was drinking milk but I believe the memories tied to wine play a big role in the way we look at wine. Our waiter helped us decide on the Sassicaia. I had heard of this illustrious wine but wasn’t ultra familiar with it. I knew it was iconic and special but not sure what grapes were even in it or why it was so special. In fact, I can’t even remember the vintage we drank, thinking it was either a 2002…or 2005. I do remember taking my first sniff and first sip. It was so incredibly complex, unlike anything I’d ever had before. It was the first time I had ever smelled or tasted what I call a “meaty” wine, it was a wine I could almost chew. It was like drinking the best spicy beef stew I’d ever tasted with loads and loads of earth-driven aromas and flavors all gushing forward like kids pushing their way to the front of an ice cream line. It was the first time I realized wine was capable of actually sparking emotion.

My second impactful wine was a 2007 Petite Sirah from Niner Wine Estate. The moment was not fancy or special, I was just meeting my friend, Jen, for dinner. I was the mom of a then 7-year-old (whose 17 today) and my husband was in the midst of a seven-month deployment so this was honestly a “morale dinner” (one of my survival mode tactics). We went to what was then a relatively new restaurant in Coronado, CA called Leroy’s Kitchen + Lounge. I don’t know what I had to eat nor why we chose the Niner Petite Sirah but I do know, it was the first time I had ever heard of and drank Petite Sirah. I could not believe how it felt, how it tasted and how classy the bottle looked – I’m a sucker for a good looking bottle. The wine felt like velvet had turned into liquid magma and coated every nook and cranny of my mouth. I became keenly aware of the role weight played in wine. Prior to that, I had not thought of wine having weight or mouthfeel. The wine tasted sensational. Because of that bottle, I’ve been a big fan of Niner Wine Estate ever since. Not that all of their wines fall in the “sensational” category but it’s easy to sit in their corner when their wine made such an impact in my journey.

I will never forget either that Sassicaia or Niner Petite Sirah. My experiences and palate have changed and broadened a lot since then. I’ve been fortunate to have tasted many more fantastic, high-quality wines. But the fact remains, those two wines had stand-out moments for me and will be preserved in the halls of my brain that are dedicated to wine. Assuming brains have halls…and dedicated spaces for things like wine.

A Vertical Tasting of Casanova di Neri

I brought back 3 bottles of Casanova di Neri Brunello di Montalcino from Italy in 2010 and put them (along with about 400 other bottles) in wine storage for safe keeping. It was not until I moved back to California in 2016 that I flew down to San Diego, pulled my wine out of storage, rented the biggest SUV I could find and drove the entire inventory to my home wine cellar in Central California (full disclosure – my husband did the driving). Just as good as presents under the Christmas tree in case you were wondering!

The vintages of the Casanova di Neri were 2003, 2004 and 2005. Not ancient but aged enough that I started wondering how they were doing. I bought a Coravin just for the occasion.

Tasting Notes –

2003 – Intensely colored garnet, with flavors of red currant, black tea leaves, and eucalyptus. A masculine wine with woodsy flavors alongside cigar and leather. Tannins were still very pronounced and the finish long.

2004 – Luscious with black cherry, plum and red fruit seeds. Interesting flavors of baking spices sprinkled on tomatoes, and earthen clay pot planted with herbs. The tannins were in-your-face fury in the most pleasant way.

2005 – Prominant red fruit alongside smoked paprika, red cedar, and caramelized mocha. Beefcake aspects included leather, cured meat, and campfire wood. The clay pot was not planted with herbs but flowers that had dried. Beautiful round tannins and an engaging, lingering finish.

A couple take-aways….

If you’ve ever thought about purchasing a Coravin, let me just say, I can not believe it took me so long to get one. The perfect tool for the task.

I shouldn’t have been but was surprised how well these wines held up. We deduced the 2003 was appropriately aged so we enjoyed the rest of the bottle. The 2004 and 2005 were fantastic but not at prime “show off” status so we put them back for now. It will be with great anticipation and excitement to revisit them and see how they’ve changed. A nice reminder that wine is exciting, ever-changing and mystical.

*Thank you to Wine Folly The Essential Guide To Wine by Madeline Puckette and Justin Hammack always a great reference source.

A Delivery From Washington Wine Country

I received a couple bottles of wine from Lauren Ashton Cellars that will be released exclusively to their wine club on October 14, 2018. Consistency reigns with Kit Singh’s winemaking skills as both of these wines are a delight to drink. If your mouth starts watering while reading this post, you have a few more days to sign up for their wine club and receive exclusive bottles.

2016 ASHTON TROY COLUMBIA VALLEY CUVÉE DU SOLEIL

The Cuvée Du Soleil is a blend of 45% Sauvignon Blanc and 55% Semillon. To me, the Semillon is the show off in this duo. The nose has aromas of honeydew and peaches with whipped butter and beeswax. On the palate, all the aromas are present with the addition of lemon, matcha, slate, saline and just a suggestion of jalapeño. The flavors on the palate are pleasantly carried by the whipped butter and beeswax.

2014 LAUREN ASHTON UPLAND VINEYARDS CABERNET SAUVIGNON

The nose on this Cabernet Sauvignon is out of this world! It is so good I wish I could re-bottle it as linen and room spray. The aromas consisted of blackberry, boysenberry and prominent black olive, with an intriguing essence of rose petals and patchouli which mingles perfectly with all the aromas and brings everything together. Once I finally pulled my nose away from the glass, the palate tasted like blackberry and boysenberry jam with just a hint of black olive. Graphite, present specifically on the front palate, gave way to cocoa that melted away when swallowed. The finish is long (14.7% abv) and the wine balanced. This Cabernet Sauvignon is a truly beautiful wine.

Ready to join the wine club? Click here.

Coravin Love

I have poured wine with a Coravin in a tasting room for over a year and regularly proclaimed that I did not have any use for one in my personal life. Then I got to thinking…..

In my cellar, I have a small collection of high-end wines – a few of which are the lovely wines of Gaja (#lovethem shout out). I also have a vertical of wines that really started my cogs turning and contemplating the Coravin. These bottles, a 2003, 2004 and 2005 Brunello di Montalcino, have been laying in my cellar waiting for the proper gathering of the proper people to open and celebrate their greatness. As they lay there, no proper gathering was happening and besides bumming about my lame social life, I wondered if they were ageing and improving or fading. I finally came to my senses and decided a Coravin was the answer to my wine-centric life.

My thoughts on the decision? I can not believe it took me so long to get one! It is such a great tool that has already paid for itself in the short time I’ve owned it. It gave me the freedom to check on that vertical….the 2005 and 2004 went back in the cellar but the 2003 was ready to rock and thoroughly enjoyed. Also, I can have a glass of “nice” wine without the pressure of having to drain the bottle in one evening.

A couple things to know – Coravin has an excellent support system. The website is chocked full of informative videos and information. If you can’t find answers to your questions on the website, you can send a note and they quickly follow up. Besides the wine preservation system, Coravin has all kinds of fun accessories. One of my favorites is the silicon screw caps, for all those screw cap wines in your life. Coravin systems and accessories are readily available in stores and online and the prices for the products are Coravin set so you do not have to worry about getting gouged. The price on Amazon is the same price I sell the Coravin for at work (going for world record of saying Coravin the most times in one post 😉 ).

If you are on the fence as to whether or not you need a Coravin in your life, let me assure you, you do! If you’ve never heard of one but have wine sitting on the counter for more than a day, you should really consider one. And just so you know, last week I not only had a glass of Brunello di Montalcino, I also had a glass of Amarone on a Wednesday…because I could!

Ah-So What?!

After having a cork break on an older vintage wine and a second cork almost meeting the same demise a couple nights later, I finally bought an Ah-So. Although not a high dollar item, I looked at a few reviews and ordered the Monopol Westmark Germany Steel Two-Prong Cork Puller with Cover (Silver Satin) .

A few days later, the nifty little gadget showed up. I couldn’t help but start to wonder…where did this gadget get it’s peculiar name? It is hard to trace and I’m still not convinced everything I’m about to write is accurate, but it is what I found in doing research. I’ll give you a heads up – It’s a real intellectual bomb shell. You’re going to possibly regret the minutes you just spent on this somewhat worthless trivia but maybe you can use it at your next wine geek potluck.

The term Ah-so is from the German word “Ach-so” which translates into “I see.” Allegedly, this is the reaction people say when seeing how the contraption works. As in, their first thought is “What the heck is that thing” and after seeing it used say “I see”…Ach-so…Ah-so!

The Ah-so is also known as the “Butler’s Friend” or “Dishonest Butler.” Both very appropriate. You see, the butler staff figured out they could easily remove the cork on a bottle of wine with this gadget, take a few sips, fill the bottle back up with a liquid of choosing, and place the cork back into the bottle without leaving evidence of their transgressions. In the United Kingdom, these are the terms of choice.

I may not have advanced your wine knowledge on this post. But I encourage you to buy an Ah-so for the delicate corks in your life. I for one, am excited to have my new nifty wine gadget….yes, I’ll be at the wine geek potluck.

Pairings You Should Know

Several months ago, I wrote an article on guidelines for wine and food pairing and recently, one of my favorite readers (Joe, aka husband 😉 ) requested an article on specific pairings.

The “Classic” list below is pairings that most wine industry people agree on and is wine 101 knowledge. The “Mainstream” list is pairings many consider “no fails.” If you are beginning your journey in wine the lists will, at the very least, give you a jumping off point. I encourage you to branch out from the wines stated as many producers from around the globe are spinning similar takes on traditional wines. When in doubt, a good rule of thumb is to pair food and wine from the same region.

CLASSIC PAIRINGS:

Oysters & Chablis ~ Chablis: unoaked Chardonnay from the Chablis region, France (Champagne is also a great option with oysters)
Foie Gras & Sauternes ~ Sauternes: made using Semillon, Sauvignon Blanc and Muscadelle grapes affected by Boytritis (Noble Rot) from the Graves region in Bordeaux, France
Caviar & Champagne ~ Champagne: sparkling wine made using primarily Chardonnay, Pinot Noir and Pinot Meunier grapes that have been produced following a strict set of rules (to include secondary fermentation) in the Champagne region, France
Goat Cheese & Sancerre ~ Sancerre: Sauvignon Blanc from the eastern part of the Loire Valley, France
Stilton Cheese & Port ~ Port: fortified wine produced in the Douro Valley, Portugal
Steak & Big Reds ~ Big Reds: a mouthful of tannic deliciousness ex. Cabernet Sauvignon, Malbec, red Bordeaux

MAINSTREAM PAIRINGS:

Mushrooms & Red Burgundy ~ Red Burgundy: Pinot Noir from the Burgundy region, France often having mushroom notes
BBQ (Pork or Beef) & California Zinfandel ~ Zinfandel: a full-bodied red wine from California known for it’s spicy character (Italian Primitivo is the same varietal)
Lobster with drawn butter & oaked California Chardonnay ~ oaked CA Chardonnay: white wine of Chardonnay grapes that have spent time aging in oak barrels, often new French oak
Osso Bucco & Barolo or Barbaresco ~ Barolo / Barbaresco: Nebbiolo wine from the Piedmont region, Italy; Barolo is heavier and is a region about 10km from Barbaresco, where the Nebbiolo grape is a bit more elegant

Recognizing Wine Attributes

One of my favorite wine-centric websites is www.winefolly.com by Madeline Puckette. You may be familiar with Wine Folly for it’s creative visual education.

Over a year ago www.winefolly.com had a post on recognizing attributes in wine. I did the suggested exercise and wrote about it for a wine column I had when I lived in Washington. Recently I thought, “Why haven’t I shared this with my DeepRedCellar audience!” So here you go, step-by-step directions to easily learn the basics of knowing what you taste in wine.

Start by purchasing a mid-range ($10-$15) bottle of dry red wine, a blend would be nice. Pour five 3 oz. glasses of wine, using the same style glass. Keep one glass of wine as your untouched dry red wine. In one glass, soak one black tea bag for 10 minutes, remove the bag and stir to incorporate. In one glass, squeeze the juice from half of lemon and stir to incorporate. In one glass, pour 1 tsp. sugar, stir to incorporate. In one glass, pour 1 tsp. vodka, stir to incorporate. TO START EACH OF THE BELOW SECTIONS, TASTE YOUR UNTOUCHED WINE BY SWISHING IT AROUND IN YOUR MOUTH THEN SWALLOWING.

TANNIN: Taste your tea infused wine by swishing it around in your mouth then swallowing. You will immediately feel bitterness, followed by astringency on the front portion of your tongue, possibly like fine-grained sand paper.

ACIDITY: Taste your lemon infused wine by swishing then swallowing. Your mouth will pucker and water. The wine will taste more astringent and tart, maybe more bitter.

SWEETNESS: Taste your sugar infused wine by swishing then swallowing. Pay attention here, the wine will not taste sweeter, but fruitier. The wine will also have an oily sensation; this may take a second sip to feel.

ALCOHOL: Taste your vodka infused wine by swishing then swallowing. The wine will have a thicker mouth feel and may feel spicier and warm in your throat. The warm feeling will linger.

Source:  http://winefolly.com/tutorial/diy-palate-training-wine-tasting/

How To Order Wine At A Restaurant

A restaurant wine list can be overwhelming, sometimes looking more like a catalog. Even worse is the swanky restaurant that has a wine list delivered by a sommelier…intimidating to say the least. But take a breath. If a restaurant has a sommelier, thank them! The sommelier is there to help you! That should make you happy not intimidated. Talk with them on whatever level you are, and they will gladly meet you there.

Whether working with a sommelier or not, extensive wine lists should not be overwhelming. If you find yourself weaving through the pages of a wine list, here are a few tips to give you the upper hand. You can use just one of the tips or use them all to narrow down your decision:

Choose a grape variety – a helpful website to learn about grapes is www.nosnob.com/about-grapes. It will teach you information like, Merlot is pronounced “mur-lo,” it is a medium bodied, ruby colored wine tasting like cherry, plum and chocolate and pairs with pasta, grilled meat and chicken. No internet? Wine Folly: The Essential Guide to Wine by Madeline Puckette is an excellent source (you should buy this book anyway, it’s a great reference).

Choose your style of wine –

Sparkling (examples – Champagne, Cava, Prosecco)

Aromatic White (examples -Riesling, Gewurztraminer)

Light Bodied White (examples – unoaked Chardonnay, Sauvignon Blanc, Pinot Grigio)

Full Bodied White (examples – oaked Chardonnay, Viognier, Roussanne)

Rosé (made with many varieties of grapes, think of style – fruity, dry)

Light Bodied Red (examples – Pinot Noir, Gamay)

Medium Bodied Red (Merlot, Grenache, Sangiovese)

Full Bodied Red (Cabernet Sauvignon, Malbec, Syrah)

Choose by pairing the wine with your food – this is personal but there are general rules, if you would like more information, I wrote a post about a year ago on the subject: https://www.deepredcellar.com/pairing-wine-and-food/

Choose by price point – if a sommelier or wait staff is involved, pointing to a general price on the menu is a tactful way to give the sommelier an idea of your price range. This is especially helpful if you are on a first date or treating a group of people to wine and want to be incognito about how much you would like to spend.

Bottom line, it is your dining experience and your dollar, so take the time to make a decision that will make the occasion an enjoyable one.by

Crazy Wine Descriptors

You have probably been around someone who uses crazy words to describe their wine. If you drink enough wine, you may be one of those people. So why do we use these terms? Wine descriptors help us put words to our wine. Imagine if someone were to ask you to describe what an apple tastes like. What would you say? It taste like an apple! The only way to describe the apple would be to come up with similarities or comparisons. When someone says a glass of wine tastes like black cherry, plum, dark chocolate and spice you can hear the words and know what they mean when you drink the wine.

So let’s break down some of those crazy descriptors:

Chewy/Furry – the wine has a ton of tannin and dries out your mouth so much that you almost feel like chewing; your mouth is dry to the point of being completely void of moisture and feels furry

Cigar/Cigar Box – usually found in refined red wines and is the presence of the smell/flavor of tobacco or tobacco leaves like a cigar; when it is slightly sweeter and has cedar wood and smoke, this is cigar box

Creamy – white wine or sparkling wine fermented or aged in oak that takes on a creamy feel in your mouth – the term buttery is also used (can be due to Malolactic Fermentation)

Grassy – it is actually legitimate when a person puts their nose in a glass of sauvignon blanc smells freshly mowed grass – that aroma in the wine shares the same chemical compound found in the smell of mowed grass

Green Pepper – some grapes carry the same savory aroma compound (pyrazines) as a bell pepper, especially Bordeaux origin grapes like sauvignon blanc and cabernet franc; the smell and taste will be similar to a cut bell pepper

Jammy – thick, cooked berry taste, smell and sometimes feel in the mouth often used to describe grenache, shiraz, and zinfandel

Leather – found in quality red wine because of tannin present in grape skins, seeds and oak barrels; tannins are also used to tan leather; smell and/or lick your belt or purse, you’ll get the idea

Toast – aroma due to wine being aged in toasted oak barrels; not bread toast, more like barely burnt caramel by

The Nose Knows Wine!

Many people sniff wine before sipping. If you don’t, you may be perplexed by this seemingly improper behavior.

There is good reason for sniffing wine and it’s even considered proper. Think about when you wake to fresh brewed coffee…the aroma is so alluring! Even non-coffee drinkers appreciate the smell. That’s because our sense of smell is highly sensitive and impressively vast. Humans can detect thousands; some say trillions, of different scents. The sensory organ for the sense of smell is called the olfactory epithelium and contains millions of nerve cells that give the ability to enjoy aromas in coffee, food, wine, etc.

Our sense of taste is strikingly limited compared to our sense of smell. There are only five sensory properties associated with taste: sweet, sour, bitter, salty and umami (savory, protein taste found in foods like aged cheeses or ketchup). You may think you’re “tasting” flavors but it’s your nose flooding you with those aromas. To prove this, do a quick experiment with a raisin. Eat a raisin as you normally would then eat a second raisin while plugging your nose. You will notice the raisin you eat while plugging your nose taste only sweet (sensation associated with taste). It is not until you release your nose (even after swallowing) that the aromas come rushing through. That’s because the flavors you taste are due to the scents reaching the nose when the raisin is in your mouth.

The same is true for wine. Wine contains around 200 aromatic compounds and by sniffing into your glass, you can direct all those scents to the olfactory epithelium giving you enjoyment. This sense of smell will continue as you taste then swallow the wine. So don’t be shy, get your nose in the glass and sniff!by