Happy Albarino Day
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. 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. This particular wine is from an exciting, innovative winery named Bodega Garzòn in Maldonado, Uruguay. It is located on the Atlantic coast which provides a lovely cooling influence over the vineyard. It’s geological makeup dates back over 2,500 million years ago called the Crystalline Basement. Over time the soils broke down and changed into what is called ballast soils. The soils are moderately deep, moderately well drained soils that are formed from calcareous shale and limestone making the wines complex, mineral rich and energetic. Bodega Garzón’s many vineyard plots each have their own microclimate, different orientations, varied levels of humidity, sun exposure and soil characteristics. Grapes are hand-picked at optimum ripeness. Hand selecting bunches guarantees that the grapes will be fermented to tip top quality. The wine is fermented as follows – 20% 3 to 6 months on the lees in French oak barrels and 80% in cement tanks. The vinification process minimizes winemaking intervention for maximum representation of the terroir and grape. Their winning combination of organic practices and sustainable facility (The 19,050 m² building has a capacity of 2.2 million liters and is the first sustainable, LEED certified (Leadership in Energy & Environmental Design) winery outside North America), strong tradition and famed winemaking team of winemaker Alberto Antonini, enologist Germane Bruzzone, agronomist Eduardo Félix explains why their wines have won so many awards & are a winemaking leader. This particular Albariño wine is a fresh yellow green color with aromas of grapefruit, peach, lemon, apple, and minerals. The palate is slightly off dry with flavors of grapefruit, peach, lemon, apple, white pepper, cream, melon, cloves, pineapple and minerals. It’s creamy texture, crisp acidity and fruity profile makes it a delicious summer wine and great food pairing option. Pair with fish, shellfish, light meats – scallop ceviche, grilled scampi, Asian cuisine, lemon roasted halibut or ahi tuna salad.
A 7th Generation Champagne Family – Philippe Gonet
Champagne Philippe Gonet was founded in 1830 and is located in the heart of Le Mesnil-sur-Oger. Mesnil-sur-Oger is one of the Grand Crus in the Cote des Blanc sub region of Champagne. Cote des Blancs translates to the hillside of whites Chardonnay, which is the principle grape of the region, is also the main grape of the Gonet Family estate. Champagne is located 90 miles northeast of Paris. The area is one of the coolest wine producing regions in the world. Cool climates and northernly latitude (50 degrees in Champagne) are ideal for growing grapes to make sparkling wine because the grapes struggle to ripen and have high levels of acidity. Often times temperatures often barely high enough to encourage photosynthesis. Cool climates present certain risks to the vine and growth of the grape. In the spring frost and hail risk to growth of bud development. In late summer and autumn risk of high rainfall cause risks of rot, waterlogged grapes or grapes attacked by the mold botrytis cinerea. In the winter it can be extremely cold which could damage or potentially kills the dormant vines. Grapes have a hard time ripening evenly thereby planting the vines eastward to maximize sunlight as well as proper vine training the grapes low to the group to allow absorption of worth that may be reflected off the limestone/chalk white soil. Grapes grown in this region for sparkling wine are picked days to weeks early in order to retain the high acidity, lower sugar levels and also avoids any harvest time risks such as fungal diseases, high rainfall in autumn. Mesnil-sur-Oger has the purest form of limestone chalk soil in the Champagne region. The chalk is soft and porous, allowing for very good drainage as well as encourage the roots to dig down deep in search of water. In very dry summer months the roots can access the water reservoir deep within the chalk soils providing necessary water back to the vine. Chardonnay thrives in this type of soil and is an early ripener making the location ideal for grape growing. It creates high acid grapes, provides finesse, purity and minerality of flavor to the wine. These wines have great finesse, freshness, intensity. The Pinot Noir and Meunier are from the Vallée de la Marne region.The region is famous for producing ripe, full, found Pinot Noir and Meunier grapes. The slopes are south facing to maximize the sun exposure and warmth for ripening. The soils are a mix of clay, marl and sand. The soils allow for growth of richness and fruitiness in both varietals. They also provide a good environment for early ripening grapes which are prone to frost. Meunier in particular does well in heavier soils such as clay. Therefore without this ideal climate, latitude, aspect and soil types Champagne would not be able to produce what it does. A historical vineyard is run today by the seventh generation of the Gonet family, brother and sister : Pierre Gonet, the winemaker and Chantal Gonet, the clever business woman. The land is made up of 20 hectares (49 acres) of family vineyards found within 8 villages with 35 different parcels on legendary limestone subsoils, rich in sea fossils, up to 130 feet deep. The Gonet family continues to strive for improvement in both the vineyards and in the winery with a focus towards sustainability. They are a part of a new group of certified producers under the HVE (High Environmental Value certification), focusing on biodiversity in the vineyard. This practice is applied to the new line of their ‘TER’ cuvées champagnes. The grapes are hand picked and hand sorted. The grapes are vertically pressed gently, utilizing small tanks in whole bunches in order to extract the purest form of juice with as little solids as possible. Making the cuvée (first press) is what distinguishes Champagne houses from one another. The choice of reserve wine is crucial and what differentiates one champagne house from the next. The Gonet wines stand out with a minimum of 3 years on the lees, well beyond the aging requirement of 15 months for Champagne. The average age of the family estate vines is between 30 and 40 years which further enhances the concentration of the flavors in the wine . The extended lees aging, high quality levels, old vines and blending sets the Gonet family apart from other champagne producers. The family’s vision is to be the reference point of what a Champagne from Mesnil-sur-Oger should taste like. They are known worldwide for its exceptional quality wines that expresses the richness and minerality of the terroir. This particular Brut Reserve costs approximately $50 US. The wine is a blend of 30% Chardonnay, 60% Pinot Noir, 10% Pinot Meunier. This wine has been becoming increasingly popular over the past year. Two competitive producers are Salon and Krug. Salon is a highly regarded small producer of renowned for their blanc de blancs style. It joined the Laurent-Perrier group in 1989. It is regarded as one of the greatest Champagnes on the market. Krug is another example of an exemplary Champagne house who is owned by the multinational conglomerate LVMH Moët Hennessy – Louis Vuitton S.E. The family produces 8 other Champagnes which makes them a strong competitor on the champagne market. This particular champagne that I’ve chosen is the entry level wine. The wine is priced competitively compared to the larger houses. More and more growers are making and selling their own wine rather than selling to the large houses. Trends towards smaller Champagne quality producers, family-owned estates and wines made with true terroir expression showcase how they differ from the large homogenous brands. This particular wine is more affordable than many Champagne Brut wines. The price has been stable over the past year. The family produces 250 000 bottles every year and exports 50% of the production in 24 countries. This is the one of the most popular Champagne Brut wines. They have a strong presence in
Sparkling wine Supernova Rosé
This gorgeous dry, medium pink colored sparkler from Supernova is a fun summer sparkling wine full of zesty fruit (strawberry, raspberry, lemon, blood orange) red apple, orange blossom, a hint toast and vanilla. This wine is made in a tank method – similar to Prosecco. It is a spumante type of medium fizz, medium acidity and body. It’s 50/50 Pinot Noir and Chardonnay and low alcohol at 11% abv making it a perfect summer sipper or as an apératif. It’s has zippy acidity, creamy texture to handle Smoked Trout with Chive Lemon Cream, Cobb salad, grilled scallops or chicken kebabs or enjoyed poolside. This is an excellent find.
Smoked Trout With Chive Lemon Cream
Summer is officially here ladies and gentlemen. You are entertaining, at social distance of course, and you want to serve something quick, delicious and decadent. What to do?!? I have the answer ….. Smoked Trout with Chive Lemon Cream. It requires little preparation with great results. Feel free to substitute smoked salmon or mackerel for the trout. This recipe is courtesy of my friend Deana Simmons – thanks for the idea! 2 filets of smoked trout 1 pkg cream cheese, brought to room temperature 3 tbsp plain greek yogurt 1 tbsp chopped capers, drained and rinsed 1 tbsp fresh chives, minced 1 tsp grated lemon zest salt and pepper to taste 1 loaf multi grain bread, sliced and cut into serving pieces 1 lemon, cut into wedges Mix the cream cheese cheese and greek yogurt together in a bowl. Add the capers, lemon zest, chives, salt and pepper. Mix together and adjust seasonings to taste. Place the cream in a small serving bowl. Serve on a platter with the trout, bread and chive lemon cream. Serve with a sparkling wine, such as Supernova Rosé Sparkler as seen in the picture.
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