What Powers Your Pinot Engine?
100% Pumped for 100% Pinot Horsepower from Bergström Wines The beauty of Oregonian Pinot Noir is that it has the magic trifecta – the soil, the climate and the dedicated winemakers. Bergström Winery is one of those renowned wineries. Family owned gem in Willamette Valley, they are committed to sustainable practices and biodynamic farming creating a harmonious relationship with their land. Bergström Wines traces its roots to 1999. Founded by Dr. John , a physician with a passion for agriculture with his son Josh, purchased 13 acres of land in the Dundee Hills, a prime wine growing region in the Willamette Valley. Their focus is on creating a sustainable and biodynamic farming approach, aiming to produce wines that truly reflected the unique terroir of the region. Over the years, the winery has expanded its holdings to include multiple estate vineyards, each with its distinct characteristics. Their commitment to biodynamic farming practices has garnered widespread recognition, as it helps to maintain the delicate balance of the ecosystem and produce wines that are both flavorful and environmentally sustainable. Of note, this wine was named after the road where the family grew up in Portland, Oregon, is 100% Pinot is a blend of five vineyards. Bergström Cumberland Reserve 2021 Willamette Valley Pinot Noir is incredible for three reasions: the climate, the soil and the dedicated winemakers. Oregonian style is all about balance and, from estate to estate, a personality that comes first from the soil, then, so often, from the family. Pours into the glass a bright deep ruby hue with hints of garnet at the rim. Electric aromas of ripe red berries – a cranberry extravaganza mixed with sweet strawberry, cherry, pomegranate potting soil and savory forest floor with subtle hints of violet, raspberry leaf, fresh tobacco and clove. That first sip is absolute dynamite – succulent fruit is incredibly balanced with the zesty acidity and supple structure. A medium bodied beauty with silkier than silk tannins. The Bergström captures the haunting allure of this fiesty devil of a grape. Purity of flavor, high voltage elegance with an enduring earthy clove finale. Paired with a charcoal grilled spiced beer can chicken smoked with cherry wood chips. .
Voulez-Vous? Yes You Do….
ᴏʜ ꜱʜɪᴘ, ᴛʜɪꜱ ɪꜱ ɢᴏᴏᴏ’ᴏᴏᴏᴏᴅ! ꜱᴀɪʟ ᴀᴡᴀʏ ᴡɪᴛʜ ᴀ ꜰʟɪʀᴛʏ ꜰɪᴢᴢ ꜰʀᴏᴍ Randi Vini and Obvious Wines. Made from 100% Uva Longanesi ( a recently revived grape variety in Emilia-Romagna, Italy) in the Charmat Method with ambient yeasts this darling will have you dancing in the waves before you know it. This Italian sparkling rosé is brought to you by Randi Winery and Obvious Wines. Randi Winery, located in Ravenna, Italy, is a 5th Generation winery led by mother and son team Giovanna and Massimo Randi who specialize in indigenous grape varieties and organic viticulture. Cool fermentation to retain freshness of handpicked fruit and aged for 4 months on fine lees. ᴀᴘʀÈꜱ ꜱᴏʟ ꜱᴘᴀʀᴋʟɪɴɢ ʙʀᴜᴛ ʀᴏꜱᴇ ɴᴠ A pale coral pink dreamy sparkling with tiny, fizzy bubbles. Swirl, sniff it, ooh-la-la-waves of bright red berries – ripe sweet strawberries, wild raspberries, watermelon and rhubarb with a squeeze of zesty grapefruit, white blossom and subtle bread dough rising smell. Groovy and summertastic refreshing balance between sweet and tart flavors. The bubbles are fine and creamy, making it feel like a party in your mouth. The aromas are boogying with the flavors that you got earlier are all there, dancing on your tongue. The grand finale is zesty and refreshing with a hint of brioche and grapefruit pith on the end. This Italian rosato sparkling will have you dancing dockside before you can say cool beans baby! This is the perfect bubbly to pop open to keep the Indian summer vibes going long in your October. 📍 Wickford Village, #rhodeisland Link to my Voulez-Vous Instagram reel.
Crystalline Brut Nature From Mangin et Fils
Soaking in the last 28C/87F sunny days with a favorite #growerchampagne from Le Chêne-La-Reine, Vallée de la Marne @champagnemangin A #brutnature made from 100% Meunier crystalline in nature and so unadulteratedly pretty. This bubble holds a special place in my heart because it was the first menunier brut nature champagne I had tasted a handful of years ago thanks to Cédric’s introduction in London. Mangin et Fils Brut Nature Champagne Dancing pale gold intensity color with fine effervescence in my glass. Those tiny champagne bubbles are a burst aromas of tart cherry, apricots, dried pear, yellow apple compote, citrus fruit and brioche dominates the aromatics. Underneath, there are vivid dried white blossoms, honey, quince and savory earthiness. That first sip always grabs my attention – lively and refreshing, a vibrant acidity that provides the backbone for the wine. Pop open that summer raspberry jam spread over toasted brioche, strawberry cream, accompanied by a subtle minerality, mushrooms and cinnamon. The finish is long and satisfying, with the acidity lingering pleasantly on the tongue. A beautifully balanced Champagne that showcases the unique character of Meunier. Its bright acidity, lively fruit flavors, and subtle complexity make it a delightful and refreshing experience. Pure and refined just the way we enjoy our Meunier bubbly.
Whimsical Sardinian Renosu Bianco
Time stands still in the serenity of a quiet moment in nature with an aromatic bliss of a white from Tenute Dettori. Along the northern coastline of Sardegna you will find 5 hectares of the biodynamic family estate dating back to the early 1900s. The vineyard boast an average elevation of 200 meters in soils of marl, with vines trained in the low bush “goblet” style in sand and limestone with coastal sea breezes helping regulate the warm weather influences. In the historic ‘Badde Nigolosu’ cru, Tenute Dettori’s vineyards are meticulously tended. While some of their wines opt for the IGT designation instead of DOC, this allows them to prioritize producing terroir-driven wines. This approach ultimately benefits consumers by offering a greater variety of authentic and flavorful options. The wine is aptly named “Renosu” for the sandy soils where the predominantly Vermentino with a sprinkling of Moscato . Minimal intervention (you know the old adage less is more)- hand-harvesting with one day skin maceration followed by spontaneous fermentation in concrete vats. Maturation is done in cement and glass. No filtration and no stabilization. Tenute Dettori Renosu Bianco NV Pours into the glass a pretty pale straw color with a touch of green inviting the eye with curiosity The sway of wildly tropical aromas with delightful bursts of citrus and floral notes. Lemon zest, grapefruit, and a subtle hint of orange blossom dance together, creating a harmonious and inviting bouquet intermingled with Mediterranean herbs. There’s a refreshing minerality in the background, adding complexity and depth. The palate is lively and refreshing, with a vibrant acidity that balances the sweetness. The citrus flavors from the nose are echoed on the tongue, with a particularly prominent lemon zest. A touch of herbaceousness and a subtle minerality lend complexity. The wine finishes clean and crisp, leaving a pleasant lingering citrus note. Sip and wooweeee, so much going on like a multilane highway – savory and exotic, honeyed and floral! The crisp acidity, the ever so slight grip of tannins intermingled with it’s dry style and medium bodied creamy texture. A veritable fruit bowl explosion of pineapple, honeydew melon, apricots, bananas, yellow apple and citrus! The style is uncomplicated yet it has plenty of complexity with its ebs and flows, finishing on a nutty saline note. This wine keeps you interested from start to finish. Such great energy. Pair with battered fish tacos with a fennel slaw, grilled vegetable platter drizzled with pesto or spicy Korean chicken wings.
I Clivi RBL Brut Nature
In nature we have a symbiosis, a connection with the earth. I Clivi RBL Brut Nature Every movement, every decision, is focused on nature, its preservation and respect. Mario Zanusso treats his indigenous grape vines with that mutual respect, as he says sustainability an organic farming aren’t a choice but a necessity. His two vineyards are in Denomination of Origin areas: the Colli Orientali del Friuli and Collio Goriziano. Each is treated as its own unique entity. The starting point of this 100% Ribolla Gialla Brut Nature is made differently than the Champenois method. They press the grapes and rack the resulting must in an open vat where it ferments, releasing the CO2 into the air. Towards the end of the fermentation, when the residual sugar is around 25 grams per liter – just what it takes to produce the bubbles at a pressure of 6/7 bars – the vat is closed so that the bubbles released by the fermentation of the remaining sugar are retained in the wine. The wine is then left in the same vat to mature on its lees and subsequently bottled under pressure. By doing so, the grape variety retains its primary aromas and salinity A splash of crystal in a glass! This bubbly potion shimmers with a pale straw hue, topped with a crown of tiny, ticklish bubbles. Take a whiff, and let the orchard scents dance in your nose. Sweet baked apples and pears mingle with zesty citrus notes,all wrapped up in a bouquet of delicate florals. Now for the taste – a flavor fiesta! This brut nature is lifted in flavors and vivacity with 1.6 g/L is oh so nicely contrasted by the variety’s typical salinity. Imagine a crisp, juicy apple, a zesty lemon, and a touch of salty sea air all swirling together in a light, bubbly dance. Honey, baked apple, beeswax, and a hint of savory thyme add a touch of magic to the mix. Purity of the terroir is their mantra and it 100% evident by their craftsmanship in this bottle. The acidity in the wine would be magic against deep fried fritto misto, lemon caper veal piccata or roasted mussels with white wine, parsley & garlic.
Timeless Classic – Perrier Jouet
Alright, let’s uncork this beauty! Popping the cork on a Perrier-Jouët Grand Brut Magnum isn’t just opening a bottle; it’s announcing a celebration. This large format promises an extended dance of those delicate bubbles, rising in elegant streams like a whispered secret. On the nose, it’s a delightful bouquet that unfolds with grace. Imagine biting into a just-ripe golden apple and then finding hints of lemon zest and a touch of white peach. There’s a subtle floral whisper, like the memory of spring blossoms, interwoven with a delicate suggestion of toasted brioche – a nod to its time on the lees. The first sip is a revelation of finesse. The mousse is creamy and vibrant, carrying flavors of crisp pear and a lively citrus acidity that awakens the palate. There’s a lovely minerality that grounds the fruit, adding a sense of elegance and length. As it lingers, you might detect a subtle hint of hazelnut, adding a layer of complexity that invites another sip. This Grand Brut in magnum format truly sings. The larger bottle allows for a slower evolution, lending an extra layer of harmony and depth to the classic Perrier-Jouët style. It’s a Champagne that feels both celebratory and sophisticated, perfect for sharing and creating lasting memories. A truly captivating experience from start to lingering, graceful finish.Aging Champagne in a magnum is like giving it a VIP treatment. It offers several benefits over standard-sized 750ml bottles. Here are some of the key benefits: Slower Oxidation: Magnums have a larger surface area relative to their volume compared to smaller bottles. This means that the Champagne is exposed to less oxygen over time, which can help to preserve its freshness and complexity. Extended Aging Potential: The slower oxidation rate in magnums allows them to age for a longer period without becoming oxidized or “cooked.” This can result in a wine with more depth, complexity, and nuanced flavors. Improved Flavor Profile: As Champagne ages, the flavors evolve and become more complex. Magnums can help to enhance these flavors by providing a slower, more controlled aging process. Greater Cellaring Potential: Due to their slower aging, magnums are often considered to have a higher cellaring potential than smaller bottles. This means that they can be stored for longer periods without sacrificing quality. In essence, aging Champagne in a magnum can result in a wine that is more complex, nuanced, and long-lived than its smaller counterparts.
Summer Sipping With Long Meadow Ranch Rosé
Still summer sipping at its finest, with a cool climate 100% Pinot Noir Rosé Anderson Valley, CA. But wait there’s more. It is made by none other than Stephane Vivier, a mega talented Burgundian/ Californian winemaker (psssssst secret – he was hand picked by Aubert de Villaine, of Romanee-Conti to lead the charge of Napa-based Hyde de Villaine which I ADORE). Long Meadow Ranch Rose of Pinot Noir Anderson Valley 2022 Located in the Anderson Valley of Mendocino County, has the perfect location near the Navarro River and the Pacific Ocean imbues the vineyards with a natural marine layer. A once vineyard, apple orchard and olive groves back in the 1800s, prohibition halted its success till it was restored in 1989 to its flourishing glory after much work and meticulous care. Simply shining in the glass with a sexy salmon, pinkish hue, and wave after wave of quintessentially summer aromas – freshly picked peach and nectarine? Yes. Juicy strawberries and watermelon? Yes. Freshly peeled orange and grapefruit zest? Yes. Add in whispers of rose portails, creamy yogurt, and minerals. Creamy, dreamy, and lip-smacking refreshment in every, single, breathtaking sip, it’s just mega delicious. Get your frosty glass and oh wait, did I mention the pairing? Succulent charcoal grilled pork loin – The marinade: coconut milk, ginger , garlic, shallot, Thai basil, soy sauce , red pepper flakes, black pepper, salt. Bon Appetit!
Cristal – What Else?
It was only fitting to kick off our vacation with a champagne of Finesse and Power while watching the ships go by alongside the St. Lawrence Seaway. Cristal, what else? 🥂 Renowned for its exceptional quality and beautiful style, each vintage offers unique expressions based on the growing conditions and winemaking decisions @louisroederer_ @jblfizz I had the opportunity to taste three vintages this past year, the 2012, 2014 ans 2015. While all three vintages are exceptional, they show their unique personality: 🥂2012: Powerful and structured 🥂2014: Expressive and exuberant 🥂2015: Balanced and elegant What’s your preference on this ONE LOVE of champagne? #cristal #cristalchampagne Louis Roederer Cristal 2014 The 2014 Cristal is a lauded vintage of this prestige cuvée from Louis Roederer. A blend of 60% Pinot Noir and 40% Chardonnay grapes from 45 plots using organic and biodynamic practices. Gorgeous golden glittering with persistent yet soft bubbles . The first word that comes to mind when I smell the aromas are graceful. A burst of candied citrus, grapefruit and lemon, mingling with nectarine and white peach. Floral notes emerge- jasmine an honeysuckle add their touch of elegance to the dance. Subtle honeycomb, tobacco, baked bread are underlined in bold with chalky minerality and spice. The first sip is pure velvet, just beautiful. The balance between richness and finesse is striking. Its creamy supple texture is supported by its chalky character, a hallmark of Cristal. The core flavors echo the aromas with vibrant citrus and dried stone fruit. The racy acidity provides tension and mineral structure. Complex flavors of toasted brioche, cigar box, mushrooms, roasted almond, smoke and toffee hint at the time spend in oak (about one third of the blend). The finish is long, lingering, leaves such a lasting impression of it’s beauty. The 2014 Cristal is a stunning Champagne that transcends the vintage. It is both expressive and harmonious, offering a beautiful marriage of finesse and power.
Springsteen, Grilling & Patricia Green Pinot Noir
ꜱᴘʀɪɴɢꜱᴛᴇᴇɴ, ɢʀɪʟʟɪɴɢ ᴀɴᴅ ᴘᴀᴛʀɪᴄᴀ ɢʀᴇᴇɴ ᴘɪɴᴏᴛ ɴᴏɪʀ Patty Green, a legend and a woman in wine I greatly admire for the paths she carved for women winemakers, natural winemaking and champion of Oregon Pinot Noir in all of its glory. Patricia Green Cellars has an extensive range of Pinot Noir single vineyard wines ONLY, naturally made, sustainable viticulture whereby nature dictating the wine from the terroir up to the bottle. Their commitment to quality, sustainability, and showcasing the terroir of the Willamette Valley makes them a standout in the Oregon wine scene. Their focus on single vineyard Pinot Noirs allows them to showcase the unique terroir and produce wines with a strong sense of place. Pinot Noir is their jam, period. ᴘᴀᴛʀɪᴄɪᴀ ɢʀᴇᴇɴ ᴄᴇʟʟᴀʀꜱ ꜰʀᴇᴅᴅᴏᴍ ʜɪʟʟ ᴠɪɴᴇʏᴀʀᴅ 2021 This wine is like a grapevine’s daydream as you pour its deep ruby color in the glass. It opens with a burst of juicy red berries, your summer picnic in a glass. An array of earthiness and savory aromas follow with a subtle hint of cedar, mushroom, vanilla and wet earth. The baking spice adds a cozy sweater feeling for those chilly days that are just around the corner. Tunes rolling and that first sip 💥 flavors explode on your tongue like a fireworks show! The red fruit notes from the nose are amplified (cherry raspberry and cranberry) with a touch of tartness and savory tomato leaf that keeps it refreshing. The tannins are silky smooth, gliding across your palate like a velvet scarf. There’s a lingering finish on cinnamon and clove that leaves you wanting more. Bring along this fun-loving wine who’s always up for a good time. It’s playful and approachable, with just the right amount of complexity to keep you in the wine game. Paired with smokin’ good adobo rubbed center cut pork chops.
A Few Of My Favorite Things…
These are a few of my favorite things….. Golden vibes of a blanc de blancs champagne from Vilmart & Cie pairing with oysters and a delicious cheese selection from The Cheese Shop of Centerbrook, CT Vilmart & Cie is a grower champagne family dating back to 1890 by Désiré Vilmart in the village Rilly la Montagne centered in Montagne de Reims, of which their estate totals 11 hectares. Five generations later Laurent Champs, is also the Chef de Cave of Vilmart. They have been farming biodynamically since 1989 and today are certified Viticulture Durable, Ampélos, and HVE (equals no synthetic chemicals). Vilmart champagnes have two defining characteristics – the fermentations done entirely in oak and zero malolactic fermentation. The oak ageing imparts in their champagnes a richness and complexity. The absence of malolactic fermentation preserves freshness, tautness and subtlety, as well as the pronounced identity of the aromas. Vilmart et Cie Grand Cellier d’Or 2018 A blend of 80% Chardonnay and 20% Pinot Noir from 50 years old vines. The wine is first aged for ten months in oak barrels of 228 L followed by forty-two months sur lie in their chalk cellars with a dosage of 7 g/L, disgorged in July 2022. Pours into the glass a pale golden glow with fine, magnificent bubbles. Elegant aromas of ripe lemon and southern sweet peach, crunchy green apple, white blossoms, a touch of tropical fruit, saline and wet stone, sweet pastry dough, nuts and a lovely toasty spice undertone thanks to the touch of oak ageing. Bright notes and complex textures arrive in spades with this shimmering beauty, offering up richer notes of lemon curd, cherries, browned butter goodness, croissant dough, honeyed sweetness from the fruit and roasted almonds with a discreet floral touch. The minerality offers up a crisp finish and exquisite layer of acidity. The finish is long and complex. This is a pure, clean style of sparkling wine that proves itself in as quality champagne, this sparkler always captures my attention. Back by popular demand oysters with mango jalapeño mignonette and a gorgeous array of cheeses. Mango Jalapeno Mignonette: 1/4 cup ripe mango, diced very small, or chopped fine 1/4 cup Champagne vinegar 1 lime, juiced 1 teaspoon sugar 1/2 teaspoon sea salt Fresh ground black pepper, to taste 1 tablespoon jalapeño diced small 2 tablespoons red onion, diced small 2 tablespoons fresh cilantro or chives, chopped fine In a small bowl, combine all ingredients. Voila! Oyster ready. Get these and many other cheeses from Cheeseshop of Centerbrook : -Edelon, a cows milk Brie style -Bluebird Reserve, a blue cheese aged over 6 months -Prufrouck, a cows milk washed rind -Moses Screamer from Switzerland, a triple cream cows milk -Cheddar from Wisconsin -Cruculo (acows milk) from Trentino, Italy