Parés Baltà Cava Brut
Summertime + heat = the need for a refreshing, sparkling wine. Time for a great everyday, go-to is Cava. At 4.4g/L of sugar it’s a great alternative for those watching sugar levels. This particular Cava is from the Peñedès region in Catalunya, Spain who makes 95% of Spain’s Cava. Cava is Spain’s answer to wines made in the same manner as Champagne, the Traditional Method. See this link for more details on Cava. Parès Balta was founded in 1790. In 1970 the Cusine family took ownership with the 3rd generation managing it today. The vineyards are just 6 miles from the Baleric Sea with plantings. For instance, the Paralleda vines are 50 years old and located at the foothills of the Ancosa Mountains. The five estate vineyards are planted on stony, calcareous soils comprised of clay and marine fossils at elevation of 212 meters while the Paralleda is grown at 616 meters.. They are certified organic and biodynamically farmed. This wine a blend of 62% Paralleda, 24% Macabeo and 14% Xarel-lo. It has been aged in stainless steel and spent 18 months on lees. The wine has aromas of pear, lemon, white peach and toast. Palate is dry with fine bubbles, medium intensity and finish with flavors of pear, lemon, white peach, apple, honeydew melon, minerals, white blossom, smokiness and toast. It’s lively and refreshing. Pair with Manchego or Parmesan cheese, olives and salted almonds, prosciutto and melon or drink on it’s own well chilled.
Spanish Old Vine Garnacha
Zestos Old Vine Garnacha is from the DO Vinos de Madrid in the sub zone of San Martin Valdeiglesias. The region used to make bulk wines about 20 years ago that were of acceptable quality. Smaller producers starting taking the forefront on quality wines thus reducing the poorer quality wines. Today the wines are of much higher quality. These particular grapes are grown at a high elevation of 800m which creates an elegant, aromatic wine with a bright acidity. The old vines are head pruned which is a very manual and time consuming task. The soil is mainly composed of sand and limestone. The estate is a dry farmed, organic vineyards. Compania de Vinos del Atlantico makes a wide variety of wines in throughout Spain. This particular wine, Zestos Old Vine Garnacha 2019 is made from 100% old vine Garnacha. The vines are approximately 55 years old. “Zestos” which means basket in Spanish, pays homage to the rich viticultural history of Spain. It is referencing the back-slung baskets that vineyard workers used to transport the grapes from the vineyard to the wineries on foot. The must is macerated with 30% of the skins for 6 to 8 hours which is a very short period of time. This creates a wine with a very pale orange-pink color. The wine has lovely aromas of strawberry, pomegranate, black cherries and grapefruit. Lively acidity and flavors of watermelon, strawberry, cherry, grapefruit, floral, minerals and wet stone. Pair with Manchego cheese, Moroccan spiced lamb, pulled pork sliders, cheese quesadillas, and pastrami and corned beef sandwiches, halibut tacos with mango salsa and grilled calamari.
Tavel Rosé – A Richer Style
Tavel is an area in the Rhône valley that only produces Rosé wines. It is located in the southwest part of the Rhône Valley. The area has warm continental temperates with Mediterranean influences and very windy. The grapes are all handpicked. The grapes are all destemmed and go through a 24 hour maceration period on the skins in order to achieve an intense, vibrant colour and fuller aromas from the varietal. The juice then undergoes a cool fermentation at 16°C to 20°C for 8 to 10 days. For more information on How Rosé Is Made follow this link on my site. This wine from Domaine Lafond Tavel Roc-Epine is a blend of Grenache 60%, Cinsault 10%, Syrah 5 %, Carignan 5% and Clairette, Picpoul, Bourboulenc, Mourvèdre. The color is a very vibrant pink with aromas of cherry, strawberry candy, rhubarb, rosemary and lavender. On the palate the wine is dry with medium intensity and medium to high acid. The flavors are rich strawberry, grapefruit, cherry, minerals, peach, rhubarb rosemary, pepper, lavender and licorice. Pair with spiced herbs de Provence chicken, grilled sausages, grilled salmon or tuna steaks, Asian dishes, brandade, bourride, bouillabaisse.
G.D. Vajra Dolcetto d’Alba
Dolcetto is a refreshing, lively and delicate Italian varietal. G.D. Vajra estate was established in the late 1960’s and is located in the Piedmont region of Italy. They are renowned for their Nebbiolo, Barbera and Dolcetto wines. They have been compared to a Bourgogne style wines because of their finesse and elegance. The estate has about 40 hectares of vineyards planted, mostly Nebbiolo grape for their Barolo wines. The vines are mostly old vines on rocky, chalky soils. This particular wine from G.D. Vajra Dolcetto d’Alba 2018 is from the Vjara family that has farmed Bricco delle Viole, the highest cru in Comune di Barolo, since the 1880s. The vineyard was the first to receive organic certification in 1971 in the region. They are today a solely owned and family run estate. The grapes are harvested from 4 different plots in Barolo and Novello to create a wine with freshness and concentration. The grapes are hand harvested and in order to preserve the fruit integrity. The fermentation lasts 7-15 days and is aged in stainless steel till the following spring. The wine is a pretty purple color. Aromas of black cherry, plum currant, blackberry, bramble, violet and earthy. Palate is dry with fine tannins and lively acidity. Flavors of black cherry, plum, mint, minerals, violet leather, raspberry, blackberry, earthy plum, black currant ,licorice, pepper, stone, tobacco linger on the palate. Dolcetta is a great summer red well chilled and thirst quenching. Pair with grilled vegetarian pizza, roasted tomato sauce tagliatelle, eggplant parmesan, grilled lamb chops with rosemary.
Provence Style Summer Salad
1 15oz. can chick peas, drained 1 cucumber, peeled and chopped into 1/2 inch pieces 1 pint cherry tomatoes, various colors, halved 1/2 cup pitted Kalamata olives 1/2 cup sliced roasted red peppers 1 5oz can solid tuna, drained 1/2 buch of corriander, leaves only 1/2 cup crumbled feta cheese 3 tbsp. red wine vinegar 3 tbsp. extra virgin olive oil salt and pepper Assemble the salad by placing the cucumbers, tomatoes, chick peas, peppers in the bowl. Mix. Top with the olives, tuna, feta cheese and coriander leaves. Drizzle with the vinegar and oil. Season with salt and pepper to taste. Serves 2
La Spinetta Il Rose Di Casanova
The La Spinetta estate was founded in 1977 by the Rivetti family. The label is has a picture of a hand drawn rhinoceros. Why a rhinoceros you ask? Giorgio Rivetti greatly admired the works of German artist Albrecht Durer. He originally carved his depiction of a rhinoceros in 1515 on a piece of wood without ever having seen one! The producer has a diverse array of wines including those from grapes Nebbiolo, Colorino, Barbera, Sauvignon Blanc, Chardonnay, Vermentino (Rolle), Muscat Blanc a Petits Grains. In 2001 the family wanted a new challenge in a new region of Italy and a new varietal. They turned their attention to Tuscany and created a new winery, Casanova della Spinetta. The soils are sandy containing ocean sediments. The vineyard is at an altitude of 300m. They do extensive green harvesting in order to keep the yields low and maximizes grape quality. The do not use any chemicals, fertilizers or pesticides as well as 75% of vineyards are biodynamicly farmed. FACT: IGT (Indicazione Geografica Protetta) inidcated on the back of the wine bottle is a category is used only in Italy. It’s equivalent in France is IGP (Indication Géographique Protégée). IGT labelling laws state the producer has to indicate the vintage, the producer name, they must be made from at least 85% of the grape variety, and the region of origin must be stated on the label. Sangiovese is the most widely planted grape variety in Italy. Synonyms for Sangiovese are Nielluccio, Sangioveto, Sangiovese Grosso, Sangiovese Piccolo, Brunello, Prugnolo Gentile and Morellino. This wine is a blend of 50% Sangiovese 50% and 50% Prugnolo Gentile (a Sangiovese clone native to the area). The vines are 15 year old. The grape must spends 1 hour on skin contact, then is drained and undergoes a cool fermentation at 18ºC with natural yeast for 15 days. The wine is naturally clarified and aged in stainless steel tanks for 3 months on natural yeast. It’s no wonder with such a short maceration that the wine is the palest of pale orange-pink color. The wine has aromas of tart cherry, yeast, grapefruit and peach. The body has a round texture with a crisp acidity. Flavors of tart cherry, strawberry, meat, raspberry, grapefruit, lemon, white peach, floral mineral, pepper, pear, and grass. Pair with Chinese food, Thai Curries, caprese salad, prosciutto, slow-roasted pork with white bean mash, pappardelle pasta with a rabbit and porcini mushroom ragù.
A Pioneer Of Crémant d’Alsace
What is a Crémant d’Alsace? It is a sparkling wine made in the same method as Champagne. It has similar brioche, bread, yeasty flavors except you can’t call it Champagne unless it’s made in Champagne (French wine law). This is France’s answer to other AOC denominated regions making the same style of wine in another region = Crémant. There are 9 regions in France that make Crémant – Loire, Bourgogne, Alsace, Bordeaux, Limoux, Jura, Savoie, Luxembourg and Die. In addition, Crémant is less expensive alternative to Champagne and formidable quality. This particular producer Balthazar Albrech founded the family winery in Alsace in 1698. Through passion, care and love of the land the family created the institution known as Maison Lucien Albrecht. Eight generations later the family winery is an image of quality, passion and love of the terroir. In 1971 Lucien Albrecht pioneered the Crémant Alsace movement. The AOC Crémant d’Alsace was established in 1976. With 300 plus years of tradition, experience and love of Alsace they created a standard of Crémant d’Alsace that wine lovers know and love today. This particular wine is a vibrant sparkling wine that screams of freshness. The aromas and flavors of fresh lemon, crisp green apple, pear, peach, minerals, slate, smoke and caramel are just intoxicating. The bubbles are fine and the acid is lively. My video review is available on Instagram Lucien Albrecht Crémant d’Alsace Brut Pair with soft cheeses such as brie or goat cheese, charcuterie or smoked salmon with chive cream cheese.
Charcoal Grilled Ham & Cheese Herb Pizza
1 pizza dough 1 clove of garlic 1/2 tsp. dried oregano 1/4 tsp each sea salt and pepper 2 tbsp olive oil 6 slices sliced ham off-the-bone 1/2 lb. low moisture skim milk mozzarella cheese, shredded Take the pizza dough out of the fridge and bring to room temperature at least 1 hour before baking. This will relax the gluten and make it easier to shape. Heat the BBQ with the pizza stone on the grill to medium high heat for 10-15 minutes or until the stone is piping hot. Roll out the pizza dough to about a 13 inch rustic circle on a sheet of parchment paper. Spread the olive oil all over the dough. Add the seasoning, layer with him and leave a 1 inch curst rim. Top with cheese and cook on the grill at medium heat for 9-12 minutes or until golden and bubbly. Cut into 8 wedges and serve. Serves 4. Pair with a Dolcetto d’Alba or Schiava.
Vaglio Chacra Malbec
Argentina’s flagship grape is the Malbec. Malbec originates from the Cahors region in the southwest of France. The wines from Cahors are big, bold and rustic, they have a savoriness to them, tart, firm tannins and meaty with plum. Whereas the Argentina Malbec are black fruit-forward, plummy with a velvety texture. The grape is thin skinned, needs lots of sunshine and dry climate but not too much sun or it will turn into a jam bomb. It asl o needs a certain type of soil to thrive, ie. limestone or calcareous soil which challenges the grape to dig deep and seek water to ripen while maintaining it’s acidity. Grapes need stress to thrive which is rather the opposite to what one would think. The need certain stress such as water stress and lack of nutrients at certain times in the growth phases in order to thrive. This particular wine from winemaker Jose Lovaglio Balbo is from Gualtallary in Valle de Uco region in Mendoza, Argentina. The grapes grown at an altitude of 3,838 feet which contributes a freshness and balanced acidity to the wine. The soils are calcareous soils with stony alluvial origins contribute the minerality and lighter style of the wine. The vines were planted in 2008. The wine is made a single vineyard grown in a micro-climate. The wine is fermented with natural yeasts with a 3 months of lees aging. The wine is then matured in 40% new French oak for 8 months. This is Jose’s independent project from the family Susana Balbo Wines (which I greatly admire and adore) his winemaking style creates beautiful wines that are truly unique to their climate, terroir and vineyard. This wine is a deep purple color. The aromas of fresh baked blueberry pie, rich ripe plum, chocolate, graphite and minerals jump out of the glass. The palate is dry with flavors of ripe blueberry, rich ripe plum, chocolate, graphite, minerals, butterscotch, chocolate, pepper and hazelnut. It’s balanced, lengthy, creamy and delicious. Paired with made roasted pork with apples and plums and mashed sweet potatoes and turnip.
Big Bold & Beautiful Y. Rousseau Tannat
Tannat is a grape that originates and is the star of the Madiran region in the southwest of France. It is a big, gutsy, bold, tannic grape that needs lots of sun and heat to ripen properly. The grape is known for it’s grippy tannins. If done right, it rivals a velvety Cabernet Sauvignon and perfect pairing for any red meat. Tannat is also grown in Uruguay where it is their top red varietal, Argentina, California and Brazil to name a few. Y. Rousseau Wines succeeded tenfold with this wine. Yannick Rousseau is from Gascogne, France which is located in the southwest of France. He grew up surrounded by these big beautiful bold reds and his dream was to create his own expression of these wines. He moved to California where he met his wife and they built Y. Rousseau Wines. Through sustainable farming and winemaking, care and respect for the land and vines, they have created very unique expressions of the southwestern varietals. Yannick wanted to plant varietals that he grew up with, i.e. Tannat, Colombard, Merlot to name a few. His vision is to create beautiful wines that pair well with food. After all the French Moto is to have beautiful wines with beautiful food. This single vineyard wine, in Clarksburgh, CA went through a cold soaking and aged in 35% new French oak. The wine is a deep purple gorgeous color. On the nose the wine is ripe blueberries freshly picked from the orchard, along with delicate violets, black olives and cured meats. The palate is dry, with velvety tannins and balanced acidity. The flavors of blueberries, blackberries, black cherries, currant, violets, black olives, meat, licorice, cinnamon, mint, pepper and vanilla all harmoniously work together in this wine. Perfect pairing with red meat – grilled rosemary lamb chops, bison burgers, grilled T-bone steak or roasted duck breast. My video review is available on Instagram Y. Rousseau Tannat