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
Corsica Rosé – A Beautiful Wine and Island
Corsica is an island located in the Mediterranean Sea between the southeastern coast of Provençe and the western coast of Tuscany. The island, which is part of France, has a long history of winemaking. Having spent an unforgettable vacation there, I can attest the island is as beautiful as it is enchanting. The island in distance is closer to Italy as are it’s influence is reflected in the grape varieties which are mostly Italian, Sangiovese (Nielluccio on this island) and Vermentino. The island’s Mediterranean climate and the mountainous, hilly terrain;, the soils are mainly granite, shale and limestone soils and cooling sea breezes are all ideal elements for grape growing and winemaking. This wine is labelled “Ile de Beauté IGP”. IGP means Indication Géographique Protégée which is between Vin de Table (VDT) and Appellation d’Origine Contrôlée (AOC). The wine laws are less constrained which gives more flexibility to the wine produces and benefits the consumers. For example the list of grape varieties are broader, the geographical area is much larger than an AOC and the wine maker can label the grape varietal on the wine which helps consumers know what they are getting. For instance, Corsica IGP is made up of a mixture of traditional Corsican, Spanish, French and Italian grape varieties. The vineyard is located in Patrimonio region in the Ile de Beauté IGP region. The old vines are planted in the north on limestone hillsides and treated to organically grown and made by owner Eric Poli. Domaine Poli Sciaccarellu (a perfumed varietal primarily grown in Corsica) Niellucciu (similar to Sangiovese) Rosé Ile de Beauté 2019. Pale salmon pink color. This wine jumps out fruity – lavender and more lavender with strawberry on the nose. The palate flavors of lemon, crisp pear, lime, grapefruit, strawberry, raspberry, rosemary peach, thyme , earthy, and saline. It’s high acid, dry to offdry and refreshingly long finish. Lip smacking ultra fresh and so easy to drink! Pair with a seafood platter, fried calamari or grilled sea bass.
Pinto Grigio = Pinot Gris
Most people don’t realize that Pinot Grigio is the same thing as Pinot Gris. Pinot Gris is the French term for the grape and Pinot Grigio is the Italian term. Pinot Gris is a pink grape mutation of Pinot Noir – fun fact! It’s a vibrant white wine that ranges from dry to sweet. I have quite a few friends who are big fans of these wines. Little do they realize that there many quality wines for reasonable prices grown in various regions such as Germany (Baden, Rheinhessen and Pfalz), USA (Oregon, CA), Australia (Adelaide Hills, Yarra Valley, Mornington Peninsula), France (Alsace) and Moldova to name a few. Cantine Ermes is a well known Sicilian producer who produces a wide variety of quality wines. This one in particular wine labelled Sirocco Terre Siciliane 2019 is their entry level Pinot Griogio. This is more affordable than many Terre Siciliane IGT wines. For those of your who are watching sugar content, this wine is relatively low for a still wine at 3.3g of sugar/L. Bear in mind still wine (be it white, rosé or red) will have some residual sugar to balance out the acid and tannins respectively. If you are looking for a very low sugar option try a sparkling wine such as Crémant from the Loire or Bourgogne or a Cava from Spain. Sparkling wine grapes are picked earlier than still wine grapes because they want higher acidity and less ripening/sugar whereas still wines want riper grapes and a higher sugar content. Pinot Grigio is best served well chilled, 45-55˚F . The wine is light-medium in body, medium in acidity and exhibits flavors aromas of white peach, pear, lemon zest, cantaloupe, fresh almonds and minerality to name a few. If you like Pinot Grigio why don’t you try Pinot Blanc or Albariño (Rias Baixas, Spain – a go to of mine for shellfish), Grechetto (Orvietto in Umbria, Italy – delicious wines by the way) Pair it with chicken, white fish and foods that accompany a fresh fruit element such as lemon, peaches or apricots. Try it with sole with lemon sauce or chicken with roasted apricots. You won’t be sorry…..
Santa Lucia Highlands makes amazing Pinot Noir
What are the Santa Lucia Highlands? They are a long, narrow AVA in the western part of Monterey, California. The area was established in the 18th Century by Spanish missionaries. Like most of California the wine industry took shape in the 1970s, and the area became an AVA in 1991. The Santa Lucia Highlands have Pacific cooling influences, elevated slopes, lots of daytime sun and nightime temperature shifts provide ideal location for a long growing season for late ripening varietals, which develops complex character and fresh acidity. . Santa Lucia Highlands have one of the longest growing seasons in California, sometimes 6 weeks later than other regions in California. The soils in the Santa Lucia Highlands are well drained and have low fertility, making them perfect for the production of premium grapes. The 2014 CRŪ Vineyard Montage Pinot Noir was sourced primarily from the marine-influenced Sarmento Vineyard in the Santa Lucia Highlands. The vineyard is characterized by morning fog and afternoon winds which help to provide an ideal climate for Burgundian varietals. Multiple clones were used in the production of this pinot noir. By utilizing various clones from multiple elevations, the wine-maker creates depth, complexity in aroma and balance to the final blend. Aged for 9 months in French oak, 20% being new barrels, imparts a toasty, vanilla and spice to the wine, as well as complexity and texture. 2014 Cru Montage Vineyards is an excellent example of a lip smacking, can’t stop drinking this wine it’s so good Pinot Noir!! It’s full of cherry, pomegranate, cranberry, blood orange, earthy, cedar, rose petal sweet spices( cloves and vanilla), hint of struck match. You won’t want to stop drinking this well balanced all around wine. Balanced acidity, soft tannins and medium bodied wine. This is a unique homage to the classic Burgundy Pinot Noir.
Assyrtiko – Santorini’s Premium White Wine
Most people have not heard of Assyrtiko varietal. It is a rare grape and native to Santorini, Greece but gaining in popularity. 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 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. They are grown at an altitude of about 400 meters. The lower yielding vines, climate and altitude contribute to both complexity, acidity and richness of the grape. SantoWines was founded in 1947 as part of the Union of Santorini Cooperatives. It is located in the village of Pyrgos in the Santorini PDO. Through modern winemaking techniques with a strong commitment to the sustainable development of the Santorini vineyard as well as to maintaining the longstanding viticultural and winemaking traditions. SantoWines has also been instrumental in continuing the cultivation of other traditional artisanal agricultural products native to the island. SantoWines R&D invests in the ongoing development of vinification techniques, biodiversity and preservation of and research into indigenous varieties. The grapes spend approximately 6 hours in contact with the skin at a low temperature 5-6˚C. The grapes are pressed gently with a pneumatic press to ensure the aromatics are protected. The must is then fermented at cool temperature of 16-17˚C in stainless steel tanks. The wines are generally full bodied, high alcohol which balances the extremely high, crisp acidity. This particular Assyrtikoi wine from Santo Wines 2018 Assyrtiko is 100% Assyrtiko, a classic example of the varietal. A vibrant, aromatic wine full of minerality and citrus fruits, peach with honey notes. The wine is bone-dry, bright acidity with flavors of lime, passion fruit, lemon, beeswax, flint, saline, minerals. Pair with shellfish, grilled octopus, fried calamari, grilled fish or the classic Greek oregano, tomato-feta salad. This wine is very food friendly and versatile. Kouloura vine
Mourat Rosé Dans Le Jardin
The Loire Valley is France’s most diverse wine region, producing excellent and affordable wines in every style, white, rosé, red, sparkling and dessert wines. . Vignobles J. Mourat is located in the south west region of the Vendées AOC in the Loire Valley. The south facing vineyards located on hillsides overlooking the Lay Valley maximize the sun exposure for optimal grape ripening. They also happen to be at the foothills of the Armoricain Massif mountains which covers a large area in the northwest of France from Brittany to the Loire Valley. The soil is composed of schistes and rhyolites, which imparts a freshness and minerality to the wine. The climate influence is a Maritime one. The Vendée AOC benefits mixture of vine varieties influence of the Loire Valley and the South-West of France. The family vineyard is comprised of 96 hectares. The Mourat vineyard was founded in 1974 by Jean Mourat. Up until the end of the 19th century, the family name Mourat was synonymous with wine makers and salt makers on the Ile de Ré and then 3 generations of wine merchants. Chateau Marie du Fou was the first estate, followed by Clos Saint-André and Moulin Blanc estates in 2006 and 2011 respectively. For the past 10 years the estates have been converted to organic viticulture and organic winemaking production. The Mourat main family values are global-awareness and remaining true to cultural roots and heritage. . This particular wine is 100% Pinot Noir from 15 year old vines. The grapes are pressed gently using a pneumatic press, cold settling. The wine is fermented using ambient yeasts. The wine is aged for 4 months on lees in thermo regulated stainless steel vats. The wine is a medium pink/salmon color. It has a medium intensity of aromas of grapefruit, strawberry, orange, cherry and lemon. It is dry on the palate, medium intensity and finish, with flavors of strawberry, cherry, cranberry, earthy, orange, grapefruit, lemon, minerals with a creamy mouthfeel. Pair it with barbecues or picnics, Asian cuisines or goat cheese.
Domaine Rimbert “Petit Cochon Bronzé”
This picture was taken in Jamestown, RI which was founded in 1678 as part of the Massachusetts Bay Colony and transferred to Rhode Island in 1746. A fun local fact to share along with the beauty of Beavertail Lighthouse where this picture was taken. This wine from Domaine Rimbert is located in the Languedoc, France region. It is part of the Jenny & Francois Selections who focus on organic, biodynamic and sustainable small producers and co-ops. The wine is a gorgeous copper salmon color and the label is adorable – “ Petit Cochon Bronzé” means Little Bronzed Pig. The vines are approximately 60% are 60 years old and 40% are 10 years old. The soils are schist which imparts a lovely minerality and freshness to the wine. The wine is made up of 80% Cinsault and 20% Syrah. The grapes harvested at their maximum ripeness and immediately destemmed. They are gently crushed and the juice is fermented with natural yeast. The skins are removed from the vats 36 hours after pressing, creating the lovely bronzer pink color.. The wine ferments in stainless steel tanks that are half-buried into the earth so that the temperature of the winery is naturally regulated. It undergoes a light filtering when bottled on site. This wine has a creamy texture, crisp acidity full of raspberry, cherry, blood orange, minerals, daffodils and tingly pepper finish. It’s a perfect pairing for grilled lamb kebabs with salsa verde or grilled chicken breast with Moroccan spices.