Saumur Champigny – Fabien Duveau
I love Cabernet Franc. It can have depth and elegance, with a satisfying balance of savory and fruitiness. It’s not too heavy but can certainly feel profound and soulful. But in the Loire Valley, it has come into its own right, it’s happy place if you will. It can ripen in the cool areas of the Loire River, and a more controlled lower yields are producing glorious wines that won’t break the bank. Recap on Loire Valley Cabernet Franc – it produces a range of subtle different styles depending on the sub appellation: Chinon: Sexy silky and seductive with more medium bodied red raspberry, pencil lead and sweet red pepper Bourgeuil: Darker fruit and flexes it’s tannic muscles Saumur Champigny: Fruity and flirtatious with a lighter body Domaine Fabien Duveau, Saumur-Champigny Varrains Les Menais 2018 An 8th generation winemaker, Fabien Duveau refers to his connection to the land and winery as if he was born on a barrel. Growing up amongst the 20 hectares (40 parcels) of Chenin Blanc and Cabernet Franc, he became enthralled by the land and varietals. He knew he wanted to be a winemaker like his father and grandfather before him. It was always a passion, what he was born to do. In 2008 he took over the family estate and converted to organics, clean farming and preserving the heritage of the land. He knows every individualistic character of each plot – they each have their own personality. His passion is also for Latin dance, which he feels “dancing and wine are two passions that have no connection except passion itself. Our profession is above all our passion.” The vines are grown on the famous tuffeau soils of the Loire, which is a mix of clay and limestone. The soil retains water but drains more effectively, protecting the vines from water stress. The soil contributes to the velvety tannins, vivid fruit & freshness in the Cabernet Franc and the radiant intensity of Chenin Blanc. The cave where all of the magic happens was Fabien was created in the 14th century from the same stone that later went to build the great Loire chateaux. It used to be the home for the Saumurois but it became to cold and humid for comfortable living conditions. It was better suited for storage and winemaking. 100% Cabernet Franc Glass poured shows a medium purple color. Swirl and the medium intensity aromas of earthy graphite, stone, fresh blueberry, blackberry, red plum and black raspberry Sip and let this gorgeous, juicy medium bodied wine’s flavors of earth, graphite, blueberry, blackberry, red plum, black raspberry, violets surround you with the medium soft tannins that finishes on a savory herbal note of mint. Let the supple, soft caress of the wine consume you. Pair with a roasted bacon wrapped fennel prochetta, braised beef tacos or quinoa stuffed red peppers.
Francine & Olivier Savary Chablis 2019
If the sun is shining, I’ll drink Chablis. Add in some oysters or mussels, I am in heaven. Recap: Chablis is subregion of Burgundy in Northeastern France.It grows 100% Chardonnay with it’s own distinct version of the varietal compared to it’s southern cousin. The wines tend to be very lean, highly acidic and mineral driven (crushed oyster shells and stones), unoaked with a very cool climate profile. Francine & Olivier Savary Chablis 2019 Maligny, Chablis The Savarys are vignerons, period. Highly regarded, hard working, family run the Savarys are true artisanal vignerons. The clay-limestone hillsides lined with the infamous Kimmeridgian soils that make the 25 year old Chardonnay vines in Chablis taste like oyster shells, minerals and racy acidity hum with beauty and elegance. Pour in the glass is 100% Chardonnay of pale lemon color. Swirl and aromas of medium intensity of lemon, apple, pear, lime, saline, oyster shell, crushed rock, minerals. Sip and the vitalizing, racy acidity structure carries the lighter bodied flavors of lemon, apple, pear, lime zest, quince, saline, oyster shell, crushed rock, apple blossom, grass, minerals, yeast, bread dough with a long lemon curd brioche finish. Roasted Mussels with Lemon and Parsley, roasted Scallops with Brussel Sprouts, freshly shucked oysters with champagne mignonette
Donnafugata SurSur Grillo
Donnafugata stands for craftsmanship, true passion and representation fo Sicily terroir. These wines were meant to stimulate your senses from A to Z. The winery was established in 1851 by the Rallo family, fast forward 5 generations later the winery run by the family, Giacomo and Gabriella Rallo, along with their sons. In the beginning they primarily produced Marsala, but then expanded to the island of Pantelleria and to western Sicily. They went to the side of the island where Maria Carolina, Queen wife of Ferdinand IV of Bourbons, who hid from Napoleon’s troops in the 1800’s in the vineyards near the winery. This story was immortalized in the novel by Tomasi di Lampedusa entitled Il Gattopardo (The Leopard). They were drawn by the story and the history of the event, hence the “Donnafugata” name was born. Donnafugata means “escaping woman” which inspired the logo of the woman with her hair being swept back by the wind which is seen on every bottle produced. Now bear in mind, this was a big deal back in 1983 for the Rallo family to break away from old winemaking techniques and focus on modern winemaking and labelling. They were the first to do so in Sicily and have been trailblazers within the wine industry ever since. Sustainably made, quality wines that range from fresh and fruity to complex and exquisite wines, ranging from sparkling, white, rose, red, sumptuous sweet Passito and grappa. They have a wine to meet your every wine desire, and then some. Donnafugata SurSur Grillo 2019 Sicily DOC, Italy Pour in the glass is a 100% Grillo bright, light citrus color. Swirl and vibrant aromas of fresh lemons, crunchy green apples and white peach, honeydew melon, white blossom and a delicate herbaceousness. Sip and the fresh acidity carries this medium bodied wine flavors of the citrus, apples, white peach, pineapple, gooseberry, ash, white blossom and finishes on a delicate mint and anise note. It’s has an elegant freshness that lingers on the palate. Great with Kale Basil Sunflower Pesto Campanelle, clams steamed in white wine, parsley and garlic or grilled lemon basil shrimp.
Sublime Coulée de Serrant
One of the most sublime pairings are oysters with a high acid wine, be it a champagne, Albariño or Chenin Blanc as examples – the marriage of the briney seafood just sings together. Coulee de Serrant 2014 from Savenniere, Loire- this complex wine was just OUTSTANDING with oysters, so much so we ordered more! Island Creek, Aunt Dot oh my oh so good. Deep gold color sparkled even in the resto dim light. Honey and dried peach and apricot jumped out of the glass with a powerful intensity. The powerful acidity carried the earthy mushrooms, lemon peel, lanolin, minerals, candied apple and spring jasmine in a long finish. The house cured Salmon Gravlax just melted in your mouth. Their Fried Calamari was perfection.
Seafood’s Favorite White Wine – Txakolina
Rhode Island is renowned for its fish & seafood and this restaurant is a must try if ever in the area. Matunuk Oyster Bar is a local favorite for their oysters harvested just off the dock below which are unbelievably sweet, succulent and briny all in one delicious bite. Stuffies (quohogs stuffed with chorizo, peppers, onions and breadcrumbs) as well as clams in chorizo tomato and white bean broth and ahi tuna tacos. What’s missing you ask? A crisp Spanish northern white wine to wash it all down and sing along happily. Bodega Hirutza Hondurabbi Zuri 2019 Getariako Txakolina DO, Spain 100% Hondurabbi Zuri is a white varietal home to the northern Basque region of Getariako Txakolina DO, Spain Pale lemon color with a slight green tinge is almost translucent. Clean and bright aromas of lemon, lime, passion fruit, grass and white blossoms. Zingy acidity brings the flavors of lemon, lime, minerals, apple, pear, savory thyme saline, gooseberry, grass and white blossom alive. The slight effervescence of this medium bodied wine is just perfection with seafood.
Chateau Montelena – A Legend
Many of you know wine is a happy place for me. Everything about wine thrills me, excites me and makes me happy. As you can tell by the smile on my face from this iconic producer, Chateau Montelena Napa Valley Chardonnay 2017, brought me to my happy place and then some! Quick recap – Chateau Montelena was the unprecedented winner at the infamous 1976 Paris Wine Tasting (a.k.a. Judgement of Paris) for their 1973 Chardonnay against their French counterparts (sorry guys). The event, organized by the late and great Steven Spurrier, had the finest French wines competing against the unknown California wines. To everyone’s amazement, the California wines – red and white — beat out their French competitors. It rocked the wine industry to it’s core. Chateau Montelena Napa Valley Chardonnay 2017 Medium lemon color for this warm climate Chardonnay. Swirl and fragrant ripe aromas of apple & pear, rich pineapple, honeydew melon, lemon zest, caramel, pastry, straw, stone, honey, cream, honeysuckle, vanilla, clove & hazelnut. Sip and It’s a bright, focused and oh so well structured full bodied Chardonnay. The sultry flavors just lingered in a fine, linear fashion. Silky and sculptured – I loved it. Enjoy with broiled bacon wrapped scallops, herb stuffed roast pork or shrimp orzo salad.
Crémant de Bourgogne Bernhard
Domaine Jean-Marc Bernhard is a small, family-owned domain that was founded in 1802 at the foothills of the Vosges Mountains in Alsace, France. Frederick is the 9th generation winemaker who’s family has been farming the 27 acres of vineyard land for over 200 years. Organically farmed from granite soils, the wines are clean, crips and fruity with a balanced minerality. This family is known for Riesling, Pinot Gris and Gewürztraminer. As with other Alsatian producers, they not only produce still but sparkling wines in this region, known as Crémant d’Alsace. This family sticks to the tradition of the region showcasing the expression of the unique Alsace terroir. The cuvée is a blend of 40% chardonnay, 35% pinot blanc, 25% riesling, all organically grown, with a light 6 g/l dosage. Pale lemon color. Sparkly aromas of rich buttery shortbread, red apple and lemon. The palate is dry with a lemony freshness in a creamy mouthful of bubbles that carries the chalk, white peach, pear, honeysuckle, straw, buttery shortbread and brioche. It’s refreshing, delicious and a great quality valued sparkling wine alternative to champagne.
Girolamo Russo ‘Nerina’ Etna Bianco 2019
Fire + wine = Etna, Sicily 🇮🇹 🇮🇹Girolamo Russo ‘Nerina’ Etna Bianco 2019 📍 Etna DOC Sicily, Italy 🍇 75% Carricante + 25% of Catarratto, Inzolia, Grecanico, Minnella & Coda di Volpe ℹ️ ‘Nerina’ is the only white cuvée from Giuseppe Russo. Organically farmed, the oldest vines are 100 years old. Made cool fermentation (70% steel and 30% barrels) with indigenous yeasts with 6 months ageing on the lees 🇮🇹Pale lemon color. 🇮🇹 Fragrant and silky aromas of lemon, grapefruit, mango, apple, pear, smoke, honeysuckle and minerals. 🇮🇹 Fresh flavors of green herbs (sage and thyme), citrus, honeysuckle, saline are carried by the vitality of the acidity of this creamy, medium bodied wine into depth and complexity of minerals, saline & smoke. It has a persistent finish that truly reflects the Etna terroir. It has the ocean, the volcano and purity of Etna in one beautiful wine. I paired it with whipped lemon ricotta with crostini and fresh veggies – swipe ⬅️⬅️ Pizza Bianca with fresh arugula and olive oil or grilled shrimp lemon thyme skewers would also be lovely together.
Alchémille Coteaux Bourguignons Blanc 2019
HAPPY WINE WEDNESDAY! It’s stinking hot in the northeast and all I want is a crisp, high acid, tart little wine. A great quality valued wine is a Coteaux Bourguignons Blanc, which is crisp Burgundy white that expands into the larger Burgundy region. 🍷Domaine Dame Jeanne Alchémille Coteaux Bourguignons Blanc 2019 Quick recap: 🇫🇷 Jeanne Piollot followed in her parents footsteps, to be a winemaker that speaks of the terroir – her father is the Père of Piollot Père et Fille, and her mother, Dominique, is the talent behind Champagne Marie Courtin. Part of what sets the Aube apart is it’s location closer to Chablis than to Reims. Technically not part of the Champagne region, just on the cusp of Burgundy’s region. She found this stunning parcel and decided to make her Coteaux Bourguignons, ‘Alchemille’ is 100% Chardonnay, 🇫🇷 It’s pure, linear minerality and acidity carries the aromas and flavors of crisp lemon, tart green apple and pear, mango, grass & wet stone. You can taste the Kimmeridgian limestone soils, with its seashell minerality, elegant structure and balanced flavors. It’s lively and finishes on mango/tropical note. Hot weather, cool and crisp Chardonnay is what is on the menu. If you are hungry, shuck some littlenecks (aka clams) with tons of lemon, quahog stuffies, crab cakes or shrimp à la plancha.
Panther Creek 2016 Chardonnay
Chardonnay is the most diverse and most planted white varietal. You either adore it or walk right past it – do not pass go, do not collect $200 (Monopoly 😆). Let me introduce you to an unforgettable Chardonnay from Oregon that will have you coming back for more. Panther Creek 2016 Chardonnay Willamette Valley, Oregon 13.5% ABV Quality Chardonnay that was aged for 16 months (25% in new French oak). This isn’t an oak bomb nor is it a citrus fruit forward wine. It’s a culmination of all that’s good in Chardonnay 😊 perfectly balanced. ❇️ Pours into the glass with lemon gold hue ❇️ Swirl and aromas of apple, Meyer lemon, honeysuckle, cashews, freshly baked bread, marshmallows with a sprinkle of yeast and coconut. ❇️ Sip and the zingy medium fresh acidity brings forth lemon zest, lime, lemongrass, tart green apple laced with honeysuckle, vanilla, brown sugar and delicate cloves. It has an overall soft silky texture with great concentration that is just coats your mouth and lingers in this cooler expression of this varietal in it’s freshness. I paired it with lemon grilled chicken and vegetable kabobs which was just perfection. You could always go the fish and seafood route – grilled lobster tails with lime chive butter or poached halibut with roasted tomatoes.