Coravin – The Wine Enthusiasts Beloved Tool
Coravin Model 3
Award winning 5th generation winemakers – Elena Walch Vineyards
Alto Adige DOC is in the northern most winemaking region in Italy. Bordering Austria, the cultural influences in Alto Adige are both German and Italian, making it a very cultural diverse region. Climate and location influences bring fruity freshness to Alto Adige wines – the vineyards are grafted on to the Dolomite foothills, the warm air from the Adige River, the sunny summer days and cool nights, warm soils and sufficient precipitation are all contributing factors. Elena Walch Vineyards stands for innovation, quality and environmental responsibility. Elena Walch, along with her daughters, Julia & Karoline, run the family estate. Their philosophy is of terroir – each wine is an expression of the soil, climate, grape variety and vineyard. Each vineyard is like an individual with its own unique characteristics. The family leads the charge for sustainable winemaking and viticulture in the region. Through a number of ways such as recycling water for use within the vineyard, leaf pulling for proper air flow in the vineyards, creating their own compost to nourish the vineyard, mulching, close monitoring of water usage, alternative pest management for grapevine moths – the list goes on. Their focus is to preserve the vineyard and environment for the next generation. This particular wine is made from the native Schiava grape, which in Italian means “little slave.” The wine was fermented in stainless steel tanks with 6 days of skin contact. The wine was then matured in large oak casks. Both the fermentation and maturation produced a wine of pure character and elegance. The wine is a lovely bright ruby color. It’s flavors of fresh strawberry, cherry, raspberry, rose, bitter almond, spice and slight smokiness are beyond captivating. The wine has a light body, low tannins, medium acidity and long finish. The wine could easily age another 2 to 4 years. For those who are seeing a sustainably made wine this is your best bet. It is affordable, of the highest quality, the perfect summer red wine, served slightly chilled. Video review available at Instagram: Elena Walch Schiava Pair this wine with roasted eggplant, stuffed mushrooms, antipasti, shrimp skewers or Southeast Asian cuisine with basil and ginger. The wine is light, refreshing and thirst quenching.
Spanish Rosé
When you think of wine from Spain most people think of the full bodied Rioja or Ribero de Duero red wines. Northern Spain in the regions of Campo di Borja, Cariñena and Calatayud produce crisp, fruity, floral, medium bodied rosés. This wine in particular is from the Campo di Borja region which is located in the Northeastern part of Spain. The producer is a well known producer named Bodega Borsao, prized for their Garnacha reds as well as Rosé. The vineyard was planted in 2000 and is located in the Sierra de Moncayo mountains, near the Ebro River valley. The climate is continental which means it can be quite hot during the summer months. The Cierzo wind provides a cooling influence which helps slow down ripening and persevere acidity in the grapes to make a fresh, fruity rosé. The soil composition is comprised of iron rich, clay, silt, sand, gravel and stone. Wines have been produced in this region since the 12th century. This wine is made from 100% Garnacha, which is the Spanish word for Grenache grape. The grapes are harvested in September . The wine undergoes criomaceration (cold maceration) of 1 to 3 hours in order to extract the lovely color, fresh fruit flavors and very little tannins. The wine is then bled off and and fermented in stainless steel temperature controlled tanks at temperatures between 14-18C. This also ensures the wines remain fruity and fresh. The wine is aged approximately for 18 months in 225L barrels. This wine is a deep ruby salmon color wine. It has intense aromas of strawberry, cherry, white blossom. The wine is dry, at 13.7 % abv. The flavors are fresh, crips acidity and explode with fresh strawberries, tangerines, pear, spice and orange blossom. Pair the wine with appetizers, green salad, grilled vegetables, fish tacos or seafood.
Clos de Roilette – Summer Reds Part 1
It’s incredibly hot and humid in the Rhode Island at this time of year. When it’s hot out, open something cool. Many go for a white or rosé wine – today it’s time for a chilled RED – yes Red! Lightly chilled for 20-30 minutes is all you need. One exceptional example of a summer red is a Beaujolais (made from 100% Gamay grapes) from Beaujolais, France. Beaujolais is located just south of Burgundy. There are 8 appellations in this region. One of the most well known appellations is Fleurie, known for it’s elegant, feminine and finesse wines. Clos de Roilette has an interesting history. The vineyard was located on the borders of Moulin À Vent region. In the 1920s when the Fleurie appellation was first created, the former landowner was infuriated with losing the Moulin-à-Vent appellation under which the estate had previously been classified. In retaliation he labeled the wine with a picture of his horse named Roilette and left out any mention of the appellation name Fleurie. Many years later in the 1960s the poorly managed estate was purchased by Fernand Coudert. He and later his son Alain turned the vineyard and the wines into greatness. The vineyard faces east towards Moulin À Vent. The soils are mineral rich with manganese granite and clay, which contribute to the minerality and fruit richness of the wine. The grapes are sustainably farmed, hand harvested, fermented whole bunches in temperature control neutral vats with the use of native yeasts. Semi-carbonic maceration is done for 14 days and then aged the wine in large oak foudres. Semi-carbonic maceration is a winemaking process that is popular in Beaujolais which extracts light color, very fruity flavors and soft tannin. The wine has a deep purple ruby color. The nose is a fresh bouquet of violets, peonies and raspberries. The palate is an explosion of red fruits- cherries and raspberries, floral anise, cinnamon, peonies and violets. It’s lovely perfume, fruit and lively energy are a true expression of the Gamay grape and a quality Beaujolais wine. Video review available at Instagram: Clos de Roilette 2018 Pair with soft cheeses, pink fish such as salmon or tuna, rich shellfish such as crab cakes or a New England lobster roll.
Tank Method – How To Make Sparkling Wine That’s Not Champagne….
The Traditional Method is how Champagne, Cava and Crémant are made. But how do the other wine producers make sparkling wine? It’s called the Tank Method a.k.a. Cuve Close or the Charmat Method. Prosecco, Asti, Moscato, Sekt, California Sparklers and other sparkling wines are made in the manner. Unlike the Traditional Method where the second fermentation happens in the bottle, the tank method, as it is so aptly named, happens in a large, pressure resistant tank. The CO2 that is produced during the second fermentation is trapt inside the tank which creates the creamy bubbles in this sparkling wine. Once the fermentation is complete, the wine is filleted of any lees (dead yeast cells) and other sediment, fined and dosage is added. A dosage (a mix of sugar and wine) is added to balance the acidity and adjust the sugar levels of the final sparkling wine. Whether it be Brut, Demi-Sec of Sec, it can be adjusted accordingly because this is where the final style of the wine is determined. Why do producers use this method? Well it is the quickest and least expensive production method to make sparkling wine which makes it the most popular method worldwide. It also produces high volumes in a consistent method for large production. Lastly it is beneficial to use this method for fruity, fresh, aromatic styles of sparkling wine because it preserves the fruit characters of the grapes, ie. aromatic grapes such as Glera used to make Prosecco. These types of wines are meant to be be drunk upon release and are not suitable for aging like a Vintage Champagne. Food pairings will vary depending on the sweetness level of the sparkling wine – a Moscato D’Asti or Sekt which are sweeter sparklers would pair well with sweet brunch dishes such as pancakes to Gorgonzola cheese. A dry Prosecco pairs well with Parma ham, soft cheeses, white asparagus and prosciutto rollups, quiches or shrimp cocktail. Whichever type of sparkling wine you enjoy the important thing to remember is that sparkling wine can be enjoyed every day and not just on special occasions. Happy tasting! Courtesy of Wine Folly
Smoked Pork Tacos with Jicama Slaw
Smoked Pork Tacos 3 lbs. bone-in pork shoulder Rub: 1 tsp each cumin, coriander, paprika, brown sugar and pepper warmed corn tortillas guacamole Jicama Slaw 1 medium size jicama, peeled and cut into 1/4 inch julienne/sticks 1-2 limes, zest and juice 1tbsp olive oil 1 tsp. agave nectar 1/2 cup each fresh chives and cilantro salt and pepper to taste The night before you plan to grill the pork, salt the meat all over and place on a plate uncovered in the fridge. The air chilling and salting allows the meat to tenderize via osmosis (outside is dry but the inside will be moist and juicy). Take the meat out of the fridge 1 hour prior to when you want to cook to bring it to room temperature. Mix all of the spices together and rub all over the meat. Allow it to sit till you are ready to grill. Heat your grill (we used our Weber Charcoal grill) to medium heat (approximately 350F), grill the meat over indirect medium heat until the meat registers 180F near the bone. Remove the meat from the grill, cover with aluminum foil and rest for 15 minutes. Slice and serve with the slaw, guacamole and corn tortillas. For the slaw simply mix all of the ingredients together in a bowl. You can make this ahead of time if necessary. Adjust the seasoning to taste. Pairs well with Maitia Old Vine Carignan
Old Vine Carignan from Vina Maitia
Carignan is a bit of a dark horse grape – it’s not your typical go to like Cabernet Sauvignon or Pinot Noir. It is primarily grown in the south of France – in the Languedoc-Rousillon and Rhône regions. There are some single varietals but is mainly used as a blending grape. Vina Maitia, located in Maule Valle, Chile has produced a single varietal old vine Carignan which is not very common in Chile. Old vines means that the vines are generally older than 30 years – in this case the vines are approximately 70 years old. Old vines produce a lower yield of fruit but a higher concentration that younger vines. David Marcel, the winemaker, strives to create a natural expression of the wine. This wine is made from organic grapes, dry farmed, minimal sulfites and natural yeasts. The grapes were hand sorted, fermented in lagares, aged in concrete to preserve the fruit characteristics of the grape. The wine couldn’t get more natural if you tried. This wine is a true expression of the terroir and characteristics of the grape. The color is a lovely medium purple color. On the nose it has aromas of cherry, plum, blueberry, blackberry, violet and a hint of bell pepper. On the palate it’s dry, with intense flavors of ripe raspberry, nutmeg, fennel, black plum, pepper, wet stone and savory meat. This wine is medium body, tannin and acid – a very pleasant wine to drink either on it’s own, slightly chilled, or with a number of dishes. Here is a link to my IGTV video review on Instagram Old Vine Carignan – Vina Maitia Pair with grilled pork tacos, chicken, salmon or tuna. I made Grilled Pork Tacos with Jicama Slaw to accompany this wine which was incredible.
Cordoniu Cava
What makes Cava different than Champagne? Cava uses indigenous grapes of Macabeo, Xarel-lo and Paralleda with some Chardonnay as opposed to Champagne which only uses Chardonnay, Pinot Noir and Meunier. The term NV on the label (or Non Vintage) indicates a blend of finished wines from different vintages (years of harvest). For more information on the styles of Cava, grape varieties go to my wine education page all about Cava. Cordoniu is one of the two largest Cava producers in Spain, Freixenet being the other. Codorníu is a legacy family that runs back to the XVI century and as well are the founders of Cava. They produce a wide range of Cavas. This particular Cava is a blend fo Macabeo, Xarel-lo and Paralleda. The color is a pale yellow with a fine bubbles/mousse. The wine aromas of green apple, pear, fresh cut lemon, minerals, bread. The palate is dry, wine is 11.5% alcohol, high acidity with flavors of lemon, green apple, pear, honey, minerals, white blossom, bread, yeast, straw, peach and slight burnt caramel. For the price (in RI it was $14) it is a no brainer. Cava, like any sparkling wine, should be served ice cold. Cava pairs well with any shellfish, white fish ( deep fried fish, calamari, oysters to name a few), high fat soft cheeses, caviar and fried vegetables.
Cava
What is Cava exactly you ask? Cava is a world class sparkling wine from Penedès, Catalunya region of Spain. 95% of the production of Cava comes from Penedès in Catalunya. It can be produced in other areas of Spain such as Llieda, Tarragona and Rioja. San Sadurni D’anoia and Vilfranca del Penedes are the principal Cava producing towns. The sunny summers and mild winters help further develop intense flavors and acid in the wines. The soils vary in the areas which also contributes to flavor. Cava can come in a wide range of styles making it an ideal winemaker blending paradise. Cordoniu and Freixenet are the largest and oldest Cava producing families. Cava follows a similar traditional production method to Champagne but uses indigenous grapes of Macabeo, Xarello and Paralleda with some Chardonnay. Each of the grapes provides a different flavor characteristic and texture. Macabeo provides an intense apple and lemon flavor to the wine. Xarello gives a herbal, earthy characteristic to the wine. Paralleda provides finesse and floral to the wine. Lastly Chardonnay adds body and richness to the wine. When choosing a Cava, there are 3 different categories of Cava – Cava, Cava Reserva and Cava Gran Reserva. Cava is aged for 9 months on the lees, has primary fruit characteristics of lemon, red apple, herbal and light biscuit notes. The average price is mid range but can go up to premium price. Cava Reserva is aged on the lees for minimum of 15 months giving more autolytic notes. Cava Gran Reserva has a minimum of 30 months aging. The wine is autolytic dominant notes of smoke, toasty and bread-like characteristics. It is considered a premium wine and price point. Cava also comes in a range of styles from zero sweetness to very sweet – look for these terms on the label to help pick your level of sweetness in your Cava: Brut Nature (zero sweetness), Extra Brut, Brut, Extra Seco, Seco, Semi-Seco, Dulce There is also Cava Rosado in small quantities from the Garnacha Tinto, Trepat, Monastrell and Pinot Noir grapes. Cava is best served ice cold. it is a very food friendly wine because the bubbles and high acid cleanse the palate. It has a light body, low alcohol, high acid and delicate texture. Excellent food pairings are shellfish, white fish, salads with an acid vinaigrette, soft cheese, deep fried fish (calamari anyone) & veggies, caviar and sushi. If you are looking for a Cava to pair with desserts it has to be a sweet bubbly.
Traditional Method
Making sparkling wine via the traditional method was something that was discovered by accident in the 1600s! How fortunate we are! The pressure created during the second fermentation in the bottle led to exploding bottles. Dom Perignon is the inventor of the second fermentation in the bottle, as well as creating a white wine from black grapes. Madame Cliquot (of famed Veuve Cliquot) invented riddling using pupitres. Few little fun history facts for you. What is the traditional method of sparkling wine you ask? The traditional method is the transformation from a still to a sparkling wine occurs entirely inside the bottle. The winemaker creates the base wines and the first fermentation occurs. Once complete, the winemaker makes their signature blend or cuvée. During the secondary fermentation C02 is created, gets trapped inside the bottle which creates the carbonation. The yeast cells die in a process called autolysis and remain in the bottle. Autolysis creates the distinctive biscuity, bread, dough like flavors in the wine. The wine is aged on the lees, the number of months varies depending on the style of wine and regional/country regulations. Some sparkling wine has no lees aging to preserve the fruity flavors of the grapes. Others are aged on the lees for 30 months minimus to evoke intense biscuit, break like flavors. The cells settle and clarify (riddling), are then removed (disgorged) prior to topping up with a dosage (sugar & wine). The wine is then corked, wired and labeled. The distinctive biscuity, bread, dough like flavors are found in Champagne, Crémant, Cava and others to name a few. Courtesy of Wine Folly