Incredibly Complex & Unique Assyrtiko
Most people have not heard of Assyrtiko varietal. It is an indigenous grape to Santorini, Greece. It is predominately planted in Greece but is also planted in small amounts Australia and Lebanon. The island is made up of dark volcanic rock, which contributes to the mineral flavors of the wine. The island of Santorini is extremely windy, hot and dry, arid climatic conditions. The vines are trained in a spiral formation, birds nest looking form called Kouloura. The shape protects the grapes from the harsh winds as well as the arid, hot island sun. Hand harvesting, dry farming (which means the water comes from the natural humidity and the sea mist which is absorbed by the volcanic soil, providing the necessary hydration) and low yields. These vines are approximately 40 to 60 years old. The lower yielding vines, climate and altitude contribute to both complexity, acidity and richness of the grape. Some wines can be barrel aged and will age beautifully. Greek Wine Cellars was founded in 1895, formerly known as Kourtaki Wines. It is one of the largest wine producers in Greece. It is made up of several brands; Kourtaki as well as Apelia, Calliga and Kouros. The company is currently run by the third generation of the Kourtaki family. Assyrtiko’s ripeness while maintaining high acidity. The wine is light in color with greenish tints. On the palate it has freshness and a zesty, vibrant and bright acidity. It has flavors of grass, gooseberry, leaf, lime, wet stone and lanolin. Fish and seafood – oysters with champagne vinaigrette, fried calamari, steamed crab, lemon sole, grilled shrimp and scampi and traditional rice, tomatoe & feta vegetarian casseroles. Best served chilled 8°-12° (46°-50° F).
Sleight of Hand The Illusionist 2015
Wines from Sleight of Hand Cellars are a cult following and rightly so. Sleight of Hand Cellars is located in Columbia Valley, Washington State. Most the vines in Columbia Valley were planted in the 1970s but the AVA was established in 1984. It is located on the eastern side of Washington State and a small part of Oregon. Washington State is the second largest wine producer in the country, California being number one. The region contains 50,316 acres of vineyards representing 99% of Washington wine country, making it just a touch bigger than Napa Valley. Columbia Valley has 12 sub-regions including the well-known Walla Walla Valley, Horse Heaven Hills, Red Mountain, and Yakima Valley. If you’re into bold, fruit-forward red wines and good values = Columbia Valley AVA. The state has a long growing season, arid climate, water supply from the snowmelt of the Cascade Mountains and Columbia River and mineral rich soils all equating to ideal grape growing conditions. The Sleight of Hand Cellars was founded in 2007 when Terry Bush joined Jerry & Sandy Soloman on a winelovers dream adventure. They combine fun with world class, exquisites wines. They love great wines and music, which is reflected throughout the winery. The tasting rooms are decorated with over 2,000 albums, turntables are spinning vinyl of all types of music while you sample their phenomenal wines. Their unique recipe of great wine and music creates an amazing experience for their visitors. In addition, their no fuss, no muss, let the varietal and terroir shine is evident in their wines. The Illusionist is a blend of 85% Cabernet Sauvignon, 10% Cabernet Franc and 5% Petit Verdot, a Bordeaux Blend. The grapes are from the renowned regions of Walla Walla, Horse Heaven Hills and Red Mountain. The wine is aged for 20 months in 65% new French oak. The wine is a full bodied, complex with smooth tannins, pronounced flavors of tobacco leaf, leather, spice box, black cherry, blackberry, red plum, bramble, herbs de Provence, currant and vanilla. The finish is long and incredibly complex. This wine begs to be paired with a grilled rib-eye steak, prime rib, beef stew with mushrooms and bacon, bison burger or decadent chocolate truffles. My video review of this wine is available on Instagram SOH The Illusionist 2015
Ameztoi Txakolina Rubentis Rosado
Ameztoi Txakolina Rubentis Rosado 2019 is from the Getariako Txakolina DO in Northern Spain. It is located in the Basque Country just east of San Sebastien and 18km from the France border. The rocky region has the Pyrenees Mountains to the East and the Atlantic Coast in the north. The region is the smallest but most important of 3 wine making regions, the other 2 being Arabako Txakolina and Bizkaiko Txakolina. The region is very hilly, moderated by the coastal influences from the Atlantic and wind protection from the Pyrenees. Ameztoi is an important producer in the small winemaking region. They are a 5th generation producer that keeps with tradition but is also innovative winemaking estate. The wine is made sustainability, with natural yeasts present in the winery and tanks, in a closed stainless steel tank to retain a slight carbonation in the wine which is typical of this regional style. The grapes are indigenous to the region. The wine is a the blend of 50% each of Hondurabbi Zuri and Hondurabbi Beltza. The Hondurabbi Beltza was planted in 1840 and provided complexity and richness to the blend. This is the first rosé style of the wine in this region. The red (Hondurabbi Beltza) and white (Hondurabbi Zuri) grapes are co-fermented for 3 weeks, creating a slight effervescence, low alcohol and zingy acidity wine. Txakolina Rubentis Rosado is a lovely pale pink color, has tart acidity, fresh strawberry, rose petals, saline, wet stone and chalk. It has a slight effervescence, low alcohol, with flavors os strawberry, pink grapefruit, grapes, gooseberry, minerals, saline and chalk. What a treat this wine is – a pure summer, beach accompaniment. Paired with a Sofia goat cheese and grilled vegetables, charcuterie. My video review of this wine is available on Instagram Ameztoi Txakolina Rubentis 2019
Paco & Lola Albariño – The Polka Dot Wine
The Albarino grape is native to Galicia on the North Atlantic coast of Spain and is a key grape variety in the Rías Baixas DO region. This wine is grown in the subregion of Val do Salnés in Rias Baixas. The grape is also grown in north west Portugal, called Alvarinho, Uruguay and California. The wines are typically citrus forward, peach, saline and mineral characters with a lip smacking acidity. It can be either a light or full bodied wine depending on winemaking techniques – use of oak or lees ageing to add texture and richness. Adega e Viñedos Paco & Lola is a young, modern winery committed to a fresh way of making and experiencing wine. Known around the world for our sophisticatedly fun image, WE ARE THE POLKA-DOT WINE. Founded in 2005, the team is a leader of sustainable winegrowing – minimize use of chemicals in order to protect the environment. In addition, they use emparrado, a form of trellising the vines horizontally using granite posts for support. This method ensures optimal ripening conditions by maximizing sunlight while simultaneously keeping the vines away from ground humidity and facilitating airflow. The vines are planted in in sandy, loam and granite soils that are slightly acidic. The vines are relatively young and picked at optimal acidity and ripeness to create a fresh, lively wine. Fermentation is done in stainless steel at 16-18°C for 21 days. Pale yellow color with green tinge. The wine has a medium-high, citric notes (grapefruit and lime), and white flowers, acacia and orange blossom, with a sweet tropical background, intense aroma of lychees. Flavors of lemon peel, lychees, almonds, pineapple, lime, saline, acacia, orange blossom, tangerine and pear all held together in a brisk, crisp acidity. Perfect with shellfish, oysters, sushi, grilled lobster tails with butter, scampi with beurre blanc sauce or halibut with browned butter, lobster roll, grilled lemon shrimp, crab cakes, mussels, scallop ceviche, fried calamari, semi hard cheese – manchego, gouda or feta cheese.
Dark Chocolates Best Friend – Banyuls fortified wine
What is Banyuls? Banyuls is a fortified dessert wine (Vin Doux Naturel) made primarily of Grenache and/or Grenache Blanc. Grenache Noir is the most common variety in Banyuls and has to be 50% of the blend for red Banyuls (75% for the Grand Cru wines). Grenache Gris, Grenache Blanc, Mourvèdre, Carignan, Macabeu, Muscat and Malvoisie can also be used. Generally the vines are old vines, grown on terraced slopes in the communes of the Côte Vermeille in the Languedoc-Roussillon AOC in the South of France that joins Spain. The AOC is divided into sub-regions: Banyuls, Collioure, Cerberus, Port-Vendres. The different wines produced in the region are as follows: Banyuls Blanc, Traditional, Rimage, Grand Cru and Rimage- Mise Tardive. The Banyuls-producing vineyards are sun-baked, terraced vineyards. Strong Tramontane winds, hot Mediterranean sun and relatively low rainfall all contribute to the intensity of the wines. Banyuls wines are made from grapes that are harvested in the early October in order to have a higher ripeness and sweetness levels. The reds are partially fermented as whole berries for a long maceration period of 3 to 6 weeks till the must reaches 5-10% abv. A neutral spirit is added to the must to stop fermentation, a process called outage. The naturally high levels of grape sugars and fortification of a neutral spirit produces a final alcohol level of minimum 15% abv. Port is made in a similar way. The wines are then matured in oak barrels, or outside in glass bottles (Demijohns) exposed to the sun. Post-mutage allows for color and tannin extraction. All Banyuls wines are barrel aged for at least 12 months – 30 months in the case of the Banyuls Grand Cru wines. Vincent Carié established Domaine La Tour Vielle in 1982 in the heart of Collioure. The vineyards are carved into the side of the Côte Vermeille mountain with steep terraces throughout. The schists soils are some of the oldest in Europe. The slopes are very steep and are hand harvested due to the terraced formation thus maintain the deep tradition and heritage of the region. The vines are goblet shaped which provides natural shade to the berries in the hot, windy Mediterranean climate. The vineyard makes still white, red, rosé in Collioure AOC and fortified desert wines in Banyuls AOC. The Rimage wine is only made in the best years, long maceration, rich complexity and is fortified. The wine is meant to preserve the fruit and freshness and is bottled 6 to 12 months after harvest then aged. Domaine La Tour Vielle Banyuls Rimage has fllavors of stewed strawberries, baked prunes, dark chocolate, mint and earth. It is very sweet, full bodied, medium to high tannins and medium acidity. Perfect pairing for dark chocolate – truffles, chocolate mousse tart or double chocolate cupcakes. Savory foods as well such as blue cheese, goat cheese, poached pears with caramel, foie gras, seared duck breast with cherries.
Lolo – Fun & Lively Albariño
The Albarino grape is native to Galicia on the North Atlantic coast of Spain and is a key grape variety in the Rías Baixas DO region. This wine is grown in the subregion of Val do Salnés in Rias Baixas. The grape is also grown in north west Portugal, called Alvarinho, Uruguay and California. The wines are typically citrus forward, peach, saline and mineral characters with a lip smacking acidity. It can be either a light or full bodied wine depending on winemaking techniques – use of oak or lees ageing to add texture and richness. Adega e Viñedos Paco & Lola is a young, modern winery committed to a fresh way of making and experiencing wine. Known around the world for our sophisticatedly fun image, WE ARE THE POLKA-DOT WINE. Founded in 2005, the team is a leader of sustainable winegrowing – minimize use of chemicals in order to protect the environment. In addition, they use emparrado, a form of trellising the vines horizontally using granite posts for support. This method ensures optimal ripening conditions by maximizing sunlight while simultaneously keeping the vines away from ground humidity and facilitating airflow. The vines are planted in in sandy, loam and granite soils that are slightly acidic. The vines are relatively young and picked at optimal acidity and ripeness to create a fresh, lively wine. Fermentation is done in stainless steel at 16-18°C for 21 days. Pale yellow color with green tinge. The wine has a medium-high, citric notes (grapefruit and lime), green apple and white blossom. Flavors of lemon peel, almonds, pineapple, lime, saline, acacia, tangerine and pear all held together in a brisk, crisp acidity. Perfect with shellfish, oysters, sushi, grilled lobster tails with butter, scampi with beurre blanc sauce or halibut with browned butter, lobster roll, grilled lemon shrimp, crab cakes, mussels, scallop ceviche, fried calamari, semi hard cheese – manchego, gouda or feta cheese.
Grilled Seafood Paella
1 lb. jumbo shrimp (16-20 per pound) peeled and deveined 1 tbsp. extra virgin olive oil 6 cloves garlic, minced 1 3/4 tsp smoked paprika 3 tbsp. tomato paste 4 cups fish broth 2/3 cup dry sherry 8oz bottle clam juice pinch of saffron threads 1 small onion, finely chopped 1/2 cup roasted red peppers, chopped 3 cups paella or arborio rice 1 lb. bay scallops, cleaned 1 lb. spanish chorizo, cut into 1/2 inch pieces 1 lb. mussels or little neck clams (optional) Toss shrimp with 1 tbsp. oil, 1/2 tsp. garlic, 1/4 tsp. paprika and 1/4 tsp. salt in a bowl until coated. Heat a small saucepan over medium heat on the stove. Add 1 tbsp olive oil and remaining garlic, cook, stirring constantly until the garlic sticks to the bottom and begins to brown, about 1 minute. Add tomato paste, remaining 1 1/2 tsp paprika and cook, stirring until dark brown bits form at the bottom of the pan. Add the broth, sherry, clam juice and saffron. Increase heat to high and bring to a boil. Set aside. Heat the grill to 350F. Add the pan and 4 tbsp. of olive oil till shimmering. Heat the grill for about 15 minutes until the grill is hot. Place the paella or roasting pan on the grill and add remaining 1/4 cup of oil. When oil begins to shimmer, add in the chorizo, onion, and peppers. Cook for 4-7 minutes. Add the rice and stir until grains are coated. Pour in broth over the mixture and smooth rice all around. When liquid reaches a gentle simmer, place shrimp all over pan in a single layer. Arrange scallops around the pan. Cook, moving and rotating the pan to maintain a gentle simmer, until rice is almost cooked through, 20-30 minutes. Continue to cook uncovered until bottom forms a golden crust at the bottom of the pan, add the clams and cook for another 8-15 minutes. Remove from the grill, cover with foil and let sit for 10 minutes. Serves 6.
Double Dark Chocolate Cupcakes with Rainbow Sprinkles
Cupcakes: 2 cups all purpose flour 1/2 cup unsweetened cocoa powder 1/2 tsp. each baking powder, baking soda and salt 2 sticks (8oz) unsalted butter, at room temperature 1 1/2 cups sugar 2 large eggs + 2 egg yolks, at room temperature 1 tsp vanilla extract 1 cup buttermilk Add cupcake papers to the moulds and set aside. Whisk together the flour, baking powder, baking soda, salt and cocoa. Working with a stand mixer fitted with a paddle attachment, beat the butter on medium speed for 3 minutes till creamy. Add the sugar and beat for another 2 minutes. Add eggs, one at a time and the egg yolks, scraping down the sides after each addition. Beat in vanilla. Reduce the mixer speed to low and add the dry ingredients in 3 additions, alternating with buttermilk in 2 additions. Mix until blended. Divide the batter between moulds. Bake for 18-20 minutes until a tester inserted into the center comes out clean. Transfer to rack and cool completely before frosting. Frosting: 2 sticks (8oz) unsalted butter, softened 1/3 cup whipping cream 2 tsp vanilla extract 1/8 tsp. salt 2 1/2 cups icing sugar 4 oz. unsweetened chocolate, melted and cooled Rainbow sprinkles In a bowl, stand mixer or hand held mixer, beat the butter until light and fluffy. Beat in the cream, vanilla and salt. It will look lumpy, don’t worry it will smooth out later. Beat in sugar, 1 cup at a time until smooth. Beat in the melted chocolate, scrape down the sides of the bowl often, until fluffy, about 2-3 minutes. Set aside till read to frost the cupcakes. Frost the cupcakes and top with rainbow sprinkles. Store up to 2 days in an airtight container in the fridge. Freeze unfrosted cupcakes for up to 1 month. Makes 20 cupcakes. Pair with a Banyuls dessert wine or Port.
Inama Soave Classico
An every day Italian luxury “from Azienda Agricola Inama located in Veneto region in northwest of Italy. Inama Soave Classico 2018 is made from 100% Garganega grape. The grape was introduced to the region 2000 years ago by the Romans. It is grown on hillsides in basaltic, volcanic soils which contributes to the smoke aromas and flavors of the wine. The vines are approximately 30 year old. Azienda Agricola Inama is a third generation winery that was established in 1947. The winery’s core values are to create unique wines that represent the land, to express the essence of what nature has given them and to continuously improve. The wine has a creamy texture full of stone fruit and smoke from volcanic soils and an oily texture. Full of lemon, peach, minerals, pear, chamomile, honeysuckle, marjoram, grass, apricot, peach, honey, and finishes with a bitter almond and herbal finish. Many rival it to Pinot Grigio – It’s a lovely, fresh & elegant wine. Pairs well with with rich Italian Seafood. For example linguine with white clam sauce, fresh herb gnocchi, squid ink linguini, pan seared scallops, and roasted zucchini risotto.
Villa Sparina Monferrato Chiaretto Rosé
My summer wines from Italy adventures continues- Azienda Agricola Villa Sparina is located in Monferrato, in the southeast of Piedmont below the River Po. The soils are composed of clay and limestone which really brings out the freshness and minerality of the grapes. The vines are planted on southwest facing slopes at an elevation of 350-400 meters. The average vine age is 25 years. The grapes are fermented for 2 weeks at cool temperatures of 63 F (17° C) in stainless steel tanks in order to obtain the desired color. Villa Sparina was bought by the Moccagatta family in the early 1970s. Their Gavi white wine, made from Cortese grapes, rose very rapidly in popularity. They also produce incredible Barbera red wine. The winery is also known for its distinctive bottle shape. Designer Giacomo Bersanetti was inspired by an old bottle that was discovered in the estate’s historic cellar. Villa Sparina Monferrato Chiaretto Rosé DOC 2019 is a lovely salmon pink color. It is creamy, ripe strawberry, cherry, minerals & lemon. It’s lively a blend of Barbera and Dolcetto. Perfect pairing with Parmesan cheese, grilled honey lemon salmon steaks. NOTICE the pull tab to open the wine is the Italian 🇮🇹 flag !! Love the detail!