Orange Is The New Wine
One of the best things to do as a kid in fall was to dive head first into piles of leaves that your my dad raked for you and your brother(sister or friend). Roll around to our hearts content, leaves stuck in our hair, for hours on end. The sun shining on your faces with the brisk fall air while hot chocolate awaited us inside. This wine is as fresh as an autumn breeze and the label begged for a romp in the leaves that my girls were all to happy to throw at me 😂 many times over. Stanlake Park Orange 2021 is all fall freshness and sunshine – made from 100% Siegerrebe, a cold hardy varietal hailing from Germany, translated means “the victory wine.” It’s the type of wine that flirts with its bright charm. Minimal intervention wine undergoes one week of skin contact, closed fermentation of large oak barrels to avoid any oxidation in order to retain its freshness and pure varietal character. Lightest of light yellow gold color with intensely aromatics of tangerine zest, orange blossom, cantaloupe, candied mango, white peach and wild flowers. The vibrant aromas are ever present in the palate with a harmonious brisk acidity and a tiny bite at the finish. Silky mouth coating feel to this lighter styled skin contact wine and low alcohol makes it such a fresh and easy-drinking type of orange wine that is a great into for those who have never tasted skin contact wine. Pair Butter Chicken or Thai spring rolls to everyone’s delight. Another winner from @stanlakepark
Bodega Merced del Estero Bonarda 2016
With the holiday festivities around the corner, why not consider an alternative red for your holiday table. Bonarda (aka Charbonneau, Corbeau, Douce Noir) is the second most planted red varietal in Argentina after Malbec. How is it different from Malbec? In a nutshell it has a signature deep ruby color, light tannins, bright and juicy red fruit, moderate acidity and alcohol. Old vine examples produce a fuller bodied style of wine with firmer tannins and prune like aromas and flavors. Merced del Estero Mil Vientos La Bebida Bonarda 2016 San Juan, Argentina A boutique family winery focused on creating approachable quality wines for all walks of wine lovers. The 790m the altitude influences are clear in its bright juicy fruit and acidity where the higher diurnal range leads to higher acid levels and fresher fruit flavors. The aromas full of fruit and floral vibrancy – black raspberry, blackberries, figs, black cherry and violets intermingled with oak aromas of vanilla and cardamom. Silky on the palate, it has soft tannins, shining bright acidity and freshness. Medium bodied wine presents the lovely black fruit and floral notes balanced with the smoke, coffee, chocolate, bramble, mint and earthy graphite. A wine to discover if you have never tasted Bonarda. Pair with Beef Wellington, pork roast stuffed with cranberry walnut stuffing or classic roast Turkey.
Fattoria Coroncino Gaiospino 2018
Class in the glass. Beautiful in ancient viticulture tradition, Fattoria Coroncino revitalized Verdicchio from it’s overproduction days to its glory days of rich beauty. Valerio Canestrari’s vineyards are farmed with minimal intervention. He doesn’t allow any machinery in the vineyards, indigenous yeasts, zero additives. Let the grapes speak for themselves, they have a voice after all. The fermentation is mix of one third fermented in 500L old oak barrels and the remaining on its lees in barrels for 16-18 months, creating a wine that through time develops more character. Fattoria Coroncino “Gaiospino” 2018 Verdicchio dei Castelli di Jesi DOC Classico Superiore Deep golden color should tell you the power that is about to greet your senses. A matrix of aromas of honey baked apple, dried apricot and peach, candied citrus peel, orange blossom, fennel, sage, thyme, sweet almond, flinty minerals and toasted nuts. The mouthfeel has presence my friends, it dances with sun kissed dried savory herbs, stone fruit, marzipan, minerals and salted butter, nuts, vanilla and flint complemented by its bright acidic core, a slight tannic grip balanced with a fresh finish. A drinkable structure you don’t want to put down. Deliciously drinkable and to be enjoyed with a seafood chorizo stew.
All You Need is Muscadet & Oysters
A local favorite in #rhodeisland is Matunuk Oyster Bar. Sip and savor a MUST pairing of Muscadet and oysters harvested right outside your window – trio of baked oysters (garlic grilled, bourbon sauce and Rockefeller) with a lobster butternut squash bisque that was to die for. Skip the lemon wedge and go straight to the Muscadet. The crisp style, light bodied sea salt, apple, pear and citrus with zingy acidity is just PERFECTION.
Roger Goulart Reserva Cava 2018
Roger Goulart is a pioneer of traditional method Cava and a quintessential example of a quality organic producer. Roger Goulart is a pioneer of traditional method Cava and a quintessential example of a quality organic producer. Founded in 1882, the state of the art winery is Art Nouveau architecture blended with the 18th century stone walls of the original farmhouse. Inspired by the Champagne houses deep cellars (or caves), the 100 feet below sea level tunnels create perfect conditions for second fermentation and bottle ageing. A blend of 50% Macabeo, 35% Xarel-lo and 15% Parellada. Aged for 15 months on the lees this Brut style is 8g/l, which is a perfect choice for Thai Chicken Dumpings and Thai Shrimp Hot & Sour Soup. The style offsets the slight hum of spice and compliments the herbaceous nature of the dishes….. All of these dishes were exquisite 😋 if I do say so myself. Now for the bubbles …… Roger Goulart Reserva Cava 2018 Pale yellow with glittering golden highlights as the fresh aromas of peach and nectarines, pear, apple, fennel, dried white blossom and light toasty note. Greetings of a creamy texture with glistening mousse, refreshing acidity and a lasting fruit enveloped with grass, fennel, anise, pie crust, minerals and raw almonds.
The Colors of the Rainbow of Champagne Marie Courtin
Very seldomly in life do we have the opportunity to sit down one-on-one with a person whom we hold in the highest regard. The anticipation of that possibility, the excitement of that momentous moment? What will I ask? How will she be? You build it up so much in your mind, that when you do actually have the opportunity to sit for hours on end with this incredible woman in their cozy salon, (who ends up being the most genuine, humble, engaging and just plain lovely?), the significance of that moment is blown into another universe. That was my experience, the honor that I had spending time with Dominique Moreau. Champagne Marie Courtin is located in the Polisot village of Côte des Bar, Champagne. Dominque established the estate in 2005 and named it after her grandmother, Marie Courtin, lovingly referred to as a salt-of-the-earth woman. Her 2.5 hectares are mostly Pinot Noir and Chardonnay with a small portion of Pinot Blanc. The southernly area of Aube temperatures are favorable for the 40-45 year old massale-selection Pinot Noir as well as the clay-limestone soils with bands of Kimmeridgian for the power and minerality of Chardonnay. Dominique Moreau (and her husband Roland of Champagne Piollot Père et Fils, whom I also had the pleasure of meeting and tasting his champagnes) focus on champagnes from very low yields, single vineyard, single variety and vintage, zero dosage champagnes all farmed biodynamically, made with zero intervention. Of note she was certified in 2007 and is part of the renowned Renaissance des Appellations, founded by biodynamic pioneer Nicolas Joly, following the strictest biodynamic practices. The grapes are all harvested by hand. The wines are fermented with natural yeasts. Her mantra is, let nature guide the wine’s character. Her dedication and care in the vineyards and her winemaking also include spiritual elements and techniques. For example the pendulum changes its natural rhythm based on the energy emitted from the living being, be it a person, the vine or the wine. The names of the wines carry a spiritual significance, for example “Résonance” refers to the the energy of the earth and sky that affects the vines and the grapes that they produce. Our discussions included being a female and a biodynamic winemaker before it was trendy, how things have evolved for better or worse since their start as winemakers in 80s, their philosophies of viticulture and winemaking, the beauty of nature, reflected in each and every wine they have created. We tasted a wide range of her champagnes and compared the different characters of different Pinot Noir and Chardonnay-focused champagnes, one fermented in stainless steel, barriques and amphorae. I could have honestly sat there all day with her and never run out of topics to discuss. To have the opportunity to talk with renowned winemakers about their decisions and their experiences behind these methods was an encounter that I will never forget. Dominique and Roland are real, down-to-earth, truly passionate winemakers who deeply care about what they do and their impact on the environment. Her champagnes are very singular in every respect. She is the only person who can make those champagnes. They’re just plain wonderful in every aspect possible, charmingly beautiful. It was a spiritual experience in every way – the energy of their champagnes have life, period. I learned in my time at Dominque’s winery, that it’s not merely what she does, it’s fundamental part of who she is – her passion, being and soul.
Delightfully Decadent Wine & Oyster Pairings
One of the most decadent pairings for a food and wine lover are oysters and wine. So simple yet incredibly rich and exquisite in experience. A white wine classically accompanies oysters. However, there are so many oyster options because, like wines, they differ due to their terroir and type. Some oysters can be lean, fatty, creamy, buttery, fruity, briny or even vegetal. When we factor in the method of preparation, be it freshly shucked oysters to Oysters Rockefeller, the possibilities are endless. That being said, let’s look at the basics of oysters as well as some classic (and not so classic pairings). The Oysters There are five species of oysters harvested in the United States with varying differences stemming from the water, the location and handling. Pacific Oysters are are small and sweet and the world’s most cultivated oyster. Very similar to Pacific are the Kumamotos, which are also small, meaty, sweet and have a nutty quality with a deeper shaped bowl-like shell. These are also found along the Pacific coast. Most popular in the US are the Atlantic Oysters (a.k.a. Bluepoints) which have a lean minerality, briny and steely flavor as well as a longer, flatter-shaped shell. European Flats (a.k.a. Belons) are mostly grown in Brittany, France but can also be found in the states of Washington and Maine. These oysters have a umami seaweed minerality, and a meaty, smooth flat shell. Olympias are tiny versions of a Kumamoto, barely the size of a quarter, yet they have a mild and meaty texture and flavor. The Wines When selecting a wine to accompany oysters, consider the basics. Oysters have a sublime creaminess in texture and the acidity of the wine cuts through that richness. Therefore the acidity in the wine acts much like a squeeze of lemon would. A General rule: You don’t want to choose a wine that will overpower the elegant flavor notes of the oysters. The cooler climate wines will tend to be less fruity with a naturally high, zingy acid structure. Champagne – I have to begin with my favorite pairing for oysters. The bubbles, combined with the high acidity to cleanse the palate of the oysters richness, are just divine. In general the rule of thumb is, the drier the better because it compliments the minerality of the oyster and its acidity stands up to the salt, specifically a Blanc de Blanc Champagne. Other alternatives would be a Trentodoc, Cava or California Traditional method Sparkling. Muscadet should be on your MUST pair list with oysters. This wine is made from Melon de Bourgogne grape influenced by its location near the Atlantic coast of the Nantes in the Loire, France. It’s a lighter-bodied style of wine with crisp, clean notes of citrus, pear and apple and bright acidity. Skip the lemon wedge and go straight to this pairing. Plus these wines are very affordable in the $20 price range. Chablis is a no-brainer when it comes to pairing with seafood. Chablis is a Chardonnay hailing from France’s northern Burgundy region. The rich marine fossils, including oyster shells and limestone soils known as Kimmeridigian, provide the chalky, briny minerality to the wine. In addition, its cool climate profile of racy acidity and bright apple, citrus, and minerality flavors make it sing. Picpoul de Pinet is another cost-effective choice from the Languedoc region of France which offers “lip stinging” acidity and citrusy, white blossom and a salinity edge to cleanse the palate and compliment the salinity of the oysters. Sancerre is another gem from the Loire, France made from Sauvignon Blanc. The style is bright, crisp citrus flavors with a flint-tinged edge. The high acidity of this Sauvignon Blanc makes it a lovely seafood accompaniment. Here are Some Other Wine Options to Pair Albariño is a Northern Atlantic favorite in Rias Baixas. The firm bright acidity and stone fruit flavors are renowned as a seafood pairing. This Spanish wine, full of citrus zest and a notable zip, is delectable alongside oysters. The hints of white nectarine, peach, and even sometimes grapefruit emphasize the feeling of summer. Vinho Verde is a light and lively white from Northern Portugal. Its acidity brings out the sweetness in the oyster. The fun fruity white usually has a touch of spritz. Txakolina is another cool, crisp white from the Atlantic Basque region of Spain. Its lemon fresh goodness, freshly baked bread, salty minerality, snd savory chamomile are a delight with seafood. Fino Sherry is not your grandmothers Sherry! Produced in Jerez de la Frontera, Spain, it has a sea breeze tang, a slight nutty, light bone-dry style along with its umami quality from being aged under flor (a layer of yeast that protects the wine from oxidation). Rosé from the classic Cote de Provence, France would be a nice option as well. Its dry and highly acidic profile will balance with the oyster’s saltiness, but won’t overpower it as it is light in all elements of style, body and intensity. Here are a Few Wine and Oyster Pairings Muscadet, Albarino and Sancerre would shine with the Atlantic oysters due to their bright, lean and mineral flavors. Pacific oysters prefer the bubbly cleansing of a Blanc de Blanc or a Fino Sherry’s racy acidity. Olympias and Kumamotos on the other had call for anything light, white and like the tart lemon of Picpoul de Pinet, Muscadet or Vinho Verde. All this being said, my motto is drink what you love! So try a new pairing and see how it works. Don’t be afraid to open your wine mind by experimenting with some new combinations.
Alario Claudio Nebbiolo d’Alba D.O.C. “Cascinotto”
One glance at the label and you are transported to the picturesque romanticism of the Alba countryside….. Azienda Agricola Alario Claudio Nebbiolo d’Alba D.O.C. “Cascinotto” 2018 The history and beautifully represented landscape of their Langhe heritage is depicted on their labels. For three generations they have been dedicated to their vines – low yields creating concentrated yet approachable wines. 100% Nebbiolo from 40 year old vines Diano d’Alba, Piedmont, Italy. Aged 20 months in French barriques, 50% new. Glistening ruby red with highly perfumed aromatics or fresh red fruit, floral and savory spice balanced held together by earthiness. Savor the sip, the palate has a rich warmth to the structure. The bright acidity is well integrated with the fine gentle tannins combined with 14.5% abv you don’t even realize it’s there. Pronounced flavors of cherry, strawberry, raspberry, rose petals, cedar, tar leather, mushroom, earthy and savory tomato leaf finish on anise and mint.
Kaiken Malbec
It took one visit to Mendoza for famed winemaker and founder Aurelio Montes of Viña Montes in Chile to fall head over heels in love with the people and terroir. He wanted to merge the best of both countries through his winemaking experience and create something new. Kaiken Winery founded in 2002 in Vistalba, Mendoza. State of the art technology, estate focused wines reflecting elegance and a modern style without compromising the grape varietals true characters. Indomito is hand harvested from vineyard at 950 meters altitude. Pre-fermentation in cool temperatures maceration for 4 days. Fermentation lasts for 7 days in concrete tanks using selected and native yeasts. Post-fermentation maceration lasted 20 days. Malolactic fermentation occurred naturally in the concrete tanks. Ageing in concrete tanks for 10 months, then 4 months in bottle before being released. Kaiken Malbec Indomito 2019 Uco Valley, Mendoza, Argentina Blend of 45% Malbec, 45% Cabernet Sauvignon and 10% top secret, this heady Malbec is full fleshy and juicy black fruit and floral – ripe blackberries, black raspberries, cherry, blueberry, violets, roses and lilies along with dusty minerals, dried herbs (sage and thyme) and bramble. The lovely sweetness is balanced by the moderate tannins, lively acidity and fruity finish. This wine was made to be enjoyed and flows so very easily. Open 2 bottles because one won’t be enough, seriously hedonistic in its deliciousness ( under $20 it won’t break the bank). Boom! Malbec = meat so grill up some buffalo burgers with blue cheese, lamb kebabs with rosemary and garlic or stuffed portobello mushrooms.
2Hawk Tempranillo
2Hawk Vineyard & Winery pays homage to the two majestic hawks that have soared above the vineyard since the vines were first planted. The Southern Oregon is located in Rogue Valley AVA. The 30 acre vineyard has a unique microclimate with sunny, hot dry summers, cool refreshing breezes and predominantly volcanic soils. 2Hawk Vineyard Tempranillo 2017 Rogue Valley AVA, Oregon A blend of 90% Tempranillo, 7% Grenache, 2% Cabernet Franc, 1% Cabernet Sauvignon. Aged for 22 months in 10% new, 25% 2-year-old and 65% neutral American oak. Deep rich ruby color with ripe aromatics of black fruit, tobacco, leather, vanilla, smoke. A sip of round, plush tannins gives the wine its generous body and length on the palate. Flavors of black raspberry, black plum, blueberry, dark chocolate, espresso, vanilla bean, clove and minerals has a rich finish. The 13.9% is well integrated and warming. Fire up the grill because this wine deserves meat – like grilled prosciutto wrapped pork loin or smoking rib eye steak with all the trimmings.