Oyster River Winegrowers Pétillant Naturel & Rosé
Pétillant Naturel (a.k.a. Pét Nat) is a sparkling wine made in the Méthode Ancestrale, a methode older than Champagne! It is generally less effervescent than Champagne, it has less alcohol and a tad more sugar. It also has less intervention than sparkling wines made in the traditional method (Champagne) – the wine is not disgorged which means to filter out/remove the lees sediment in the bottle. By doing so it creates a cloudy sparkling wine with a funky, earthy flavors. Oyster River Winegrowers is located in Warren, Maine. Yes you read correctly, Maine, USA. They are natural winemakers that make wines from their own vineyard, from other growers and cider from their apple orchard. What does that mean “natural winemakers”? For instance, they do no use sulfites or filter their sparkling wines and ciders. The use ambient yeasts to start fermentation spontaneously and no refrigeration in the winemaking process. Their still wines add minimal sulfites and filtered gently where necessary. Basically they add nothing nor do they take anything away. They leave nature do it’s thing. That is what winemaker Brian Smith’s Moto “ My role in the winemaking process to be more nature’s assistant than winemaker.” The farm is organically run from A to Z. They use draft horse power to plough the farm, horses graze in between vineyard rows and cows provide manure fertilizer for the soil. They use wood from their farm to heat the winery in winter. Their horse and cow livestock enables them to be a self-sustaining ecosystem. Morphous is made with French American hybrid varietals such as 50% Cayuga and 50% Seyval from Doyle Vineyards in Seneca Lake in the Finger Lakes, NY. The wine is a cloudy lemon color. Palate is off dry with aromas of lemon, apple, yeast. Medium intensity, flavors of green apple, white blossom, lemon, pear, yeast, saline and earthy. The Morphous Rosé is made with 100% Merlot from Tucker Lane Vineyards in North Fork in Long Island, NY. The wine is cloudy medium pink color. Aromas medium intensity of rose petal, strawberry, cream and lemon. On the palate is off dry, medium intensity and flavors of rosé petal, cream, strawberry, cherry, minerals pomegranate and hibiscus. The wine and cheese video review on Instagram Oyster River PétNat & Cheese See this link for more information on the Méthode Ancestrale process
Scagliola Sansi Barbera D’Asti DOCG
Barbera is the everyday red wine that Italians drink in Piedmont. Typical flavors of tart cherry, plum, strawberry, blackberry, licorice, black pepper, violets, lavender, vanilla (from oak aging), anise and dried herbs such as oregano, sage or thyme. The wines are generally dry, medium tannins, high acidity and medium to full bodied. Barbera goes with many types of food especially those with spices such as cinnamon, sage, star anise. The grape is mostly planted in Italy but has plantings in the USA, Argentia and Australia This wine is from Azienda Agricola Scagliola from Barber D’Asti in Piedmont, Italyi. The winery was established by Camillo Scagliola in 1936. The vineyard survived the passing of a young Camillo Scagliola, World War II and tough times to triumphantly establish what it is today – a vineyard and family run winery who creates quality wines from the region. Their business is a family one deeply rooted to the land and heritage. These particular Barbera vines are 10 years old, relatively young but ideal for an easy drinking red. The grapes are macerated and fermented in stainless settlements temperature controlled tanks for 15-20 days. The wines are then bottled and aged till ready for market. This wine is such a pleasure to drink – Scagliola Sansi creates a beautiful expression of Barbera D’Asti DOCG located in Piedmont, Italy. Barbera is the grape which has a lovely purple ruby color. Aromas of ripe cherry, tomato leaf, meat savory, oregano, blackberry and licorice. Palate is dry, high acid, medium tannins, full body at 14% abv, flavors of ripe cherry, pepper, tomato leaf, meat savory, oregano, blackberry and licorice. Balanced, smooth and moorish. Perfect pairing with stone fire prosciutto buffalo mozzarella pizza, porcini mushroom risotto, blue cheese potato gratin, roasted guinea fowl with sage and garlic or pasta with shaved truffles and olive oil.
Grüner Veltliner – Austria’s Top Planted Varietal
Grüner Veltliner originates in Austria and the signature grape as well as the most widely planted of the country. It is also grown in Czech Republic, Slovakia, Hungary and USA. The typical style of Grüner Veltliner is a light, citrus, vegetal and minerality wine with zippy acidity. Typical flavors of Grüner Veltliner are lime, lemon, grapefruit, green apple, minerals, green beans, tarragon and a white pepper finish. The acidity is also very zippy and active in your mouth. This style is quite common in the Weinviertel region of Austria. The second style is richer, heavier and more complex from warmer regions of Wachau, Kremstal and Kamptal. This style has more spice and needs time aging in the bottle to fully develop. Some use oak for aging, others old barrels or stainless steel. These wines with time become honey-like, marmalade flavors and are similar to an aged Burgundy. This wine is 100% Grüner Veltliner. Winemakers Karl und Peter Steininger is located in the sub region of Langenlois in Kamptal, Austria. They use sustainable farming practice of their 135 acres estate. The vines are approximately 20 years old at an elevation of approximately 212 meters and grown on loess and clay soil. The grapes are fermented in cool temperature stainless steel tanks. The must remains on its lees for 4 months. The wine has a pale lemon color. The nose has aromas of lemon, pear, green apple, grass and stone. Palate is slightly off-dry with medium+ acidity and creamy texture with flavors of lemon, pear, green apple, grass, stone, asparagus, and a white pepper finish. Grüner Veltliner is a great alternative for Sauvignon Blanc or Pinot Blanc fans. Pairs very well with rich flavored foods due to its high acidity such as sheep or cow creamy cheeses such as goat cheese, Camembert or ricotta cheese, Wiener Schnitzel, pork chops, halibut with butter tarragon sauce or wasabi crusted tuna. It also pairs well with the hard to pair vegetables asparagus and artichokes.
Planeta Dorilli Cerasuolo di Vittoria DOCG
I’ve been on an Italian wine adventure all week (and LOVING it)! This particular wine is from Planeta, located in the DOCG of Cerasuolo di Vittoria in Sicily, Italy. Sicily has the largest and still active today volcano, Mount Etna located in the northeastern corner of the country. The last eruption was in 2017 but the major eruption was over the winter of 2008/2009. The soils are mineral rich from . This DOCG, granted in 2005, is the only one in Sicily. The wines are made from Nero Davola and Frappato, both of which are indigenous grapes to Sicily. Nero Davola brings weight and body, the Frappato lively freshness. These wines can age minimum 5 to 10 years. Planeta was founded in the 1600s by cousins Alessio and Santi Planeta and uncle Diego. The family has 6 estates in Sicily. The made a wide range of wines from Fiano, Garganega, Chardonnay, Syrah, Moscato Bianco, Frappato and Nero d’Avola. Seven, yes 7, generations later, the Planeta family has a reputation for innovation, winemaking leaders and revitalizing winemaking in Sicily. This wine is from the Cantina (vineyard) Dorilli which is located in the southwestern corner of the island, near the Dorilli river. The soils consists mainly of loose red sand with no stones and moderately deep with a layer of tufa lies at about 90 cm. The altitude is around 90 meters. The family estates are sustainably farmed. After harvest, the bunches are destalked and spent 14 days macerating on the skin. It is then fermented at 23⁰C in stainless steel vats, a vertical basket pressing and maturation for 12 months in small oak barrels. The wine is a medium ruby color. It is a blend of 70% Nero Davola and 30% Frappato. Aromas of wild cherry, mulberry, plum and ash jump out of the glass. Palate is dry, the tannins are soft with fresh acidity. The flavors of wild cherry, mulberry, cocoa, plum, rose petal, savoriness with a bitter almond and ash finish. The finish is long and lovely. This wine is lean, vibrant and elegant. My video review is available on Instagram Planeta Dorilli Cerasuolo di Vittoria DOCG 2016 Pair with tuna carpaccio, grilled lamb burgers, pork chops, shellfish or clam bake, aged Cheddar or wild mushroom pizza.
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.