French Wine…where to begin? #Winophiles

Map of French Wine Regions

This month the French Winophiles are diving into a French Wine 101.  It’s timely as we all enter our comments to the government in opposition to proposed 100% European wine tariffs.  (If you have not heard about this, I’ll post some links at the bottom for more information.) We have done a bit of writing on French wines and you will find links to those pieces. Many of these pieces were written in conjunction with the French #Winophiles, which means there is the extra bonus, of each of those pieces having links to other articles written by the rest of the #Winophiles! If you are interested in French wine, you will have plenty of reading available!

French Wine 101

I’m here to rally for French wine.  If you are new to wine, French wine can be a bit overwhelming so let’s start at the beginning.

Old World vs New World

To be sure, when we say “Old World” in reference to wines, we think first of French wines.  But what does “Old World” mean?  From a scholastic point of view: Old world wines are dominated by terroir, they are defined by place.  Typically these wines are more restrained and elegant.  New World wines, on the other hand tend to be reflective of the winemaker’s style and are often more fruit forward and bold.

That is a really broad definition of the differences, and doesn’t always hold true, but when people say “Old World” and “New World” this is what they are thinking.

French wine names

In France, wines are named for the region they come from, not by the variety of grape as we do in the new world.  This takes us back to that idea of “terroir” which is a sense of place, with soil, and climate.  So rather than speaking about Chardonnay in France, you would speak of Chablis or White Burgundy.  Both of those wines are made with Chardonnay, but the wine is named for the region.

When we think of Bordeaux, we think of age worthy reds.  These are typically Cabernet or Merlot based, depending on which bank of the river the region sits.  And you will notice that I said “based”. These wines are blends of the different varieties of grapes that grow best in this region.

There is one exception to this. In Alsace, the white wine region on the German border in the North East of France, wines are often labeled with the variety.  This comes from the German culture and this area throughout the ages, has bounced back and forth between French and German control.

Without going too deep into the wine labels (that’s a rabbit hole best saved for another day), let’s talk about some of the most well known French Wine Regions, and I’ll give you a translation for what varieties you will see from each.

French Wine regions

Map of French Wine Regions
Map of French Wine Regions

I love maps.  It gives you a better sense of the geography and influences on a region.  I could dive into the climates and soils in each of these regions (I do love to get geeky on these things), but this is French Wine 101!  So let’s put together some dots for you, on what varieties you will find in each of these regions and what you might want to eat with each of these wines!

Loire Valley – Val de Loire

Map of the wine regions of the Loire Valley
Map of the wine regions of the Loire Valley

This is white wine country!  You will find a bit of red, but the white wines are likely to be the ones you have heard of.

Muscadet

On the West end of the Loire Valley closest to the Atlantic Ocean. Melon de Bourgogne, which you will hear called Muscadet, is most prevalent here. This is a dry white wine that pairs really well with seafood. You will get citrus, and green apple and pear along with a lovely note of salinity. Go for shellfish with this wine

Chenin Blanc

Moving east Chenin Blanc begins to shine. Vouvray and Saviennières are well known Chenin Blancs from the regions of Touraine and Anjou-Saumur respectively. The two can be very different. Vouvray can be made from dry to semi-sweet to sweet, and you will find you need to do a bit of research to determine which sweetness level you are getting. Saviennières has been called the “most cerebral wine in the world”. These wines have depth of flavor, great acidity and minerality.

Sauvignon Blanc

Sauvignon Blanc, is mainly found in the Upper Loire, the area furthest east and inland. Here you hear of Sancerre and Pouilly-Fumé. These wines are crisp and high acid. Pair them with fish or poultry. With cheeses these are wonderful with goat cheese or other creamy cheeses (think brie).

Cabernet Franc

Not to be overlooked is Cabernet Franc which in this region is the primary red wine. Chinon or Bourgueil in the Touraine region produce elegant Cab Francs. These wines can be slightly spicy with raspberry and violet notes and are a favorite at Parisian Bistros.

For more…

Champagne

Popping a champagne cork!

Well you know what Champagne is!  This region and it’s soil and climate produce some of the world’s finest sparkling wines primarily from Pinot Noir, Chardonnay and Pinot Meunier.

These wines, while often looked at a just for celebrations or just with the hors d’oeuvres at the top of the meal actually are perfect during a meal. The bubbles and acidity clean your palate making every bite taste as amazing as the first.

There are plenty of classic pairings, but try potato chips, buttered popcorn or fried chicken! The bubbles and acid with the fat and salt are heaven.

For more…

Alsace

Famous wine route in the Vosges mountains Alsace France
Famous wine route in the Vosges mountains Alsace France

This region sits on the German border and as I mentioned earlier has bounced back and forth between French and German control. The names and architecture here reflect that mixed heritage and the wines do as well.

These bright aromatic white wines are perfect to keep your nose in all day or dab behind your ears. But…if you must move on to drinking them, pair them with fish, aromatic cheeses, schnitzle, salads…there are so many great pairings. These are also wines known for pairing well with spicy foods like Thai! You will find riesling, pinot gris, muscadet and gewurztraminer lead the pack on varieties.

For more…

There are a few other varieties including Pinot Noir, but you are less likely to run into them.

Chablis

Chablis Premier Cru Mont de Milieu Simonnet-Febvre 2013 and Pôchouse
Chablis Premier Cru Mont de Milieu Simonnet-Febvre 2013 and Pôchouse

Chardonnay

This is Chardonnay land, but not those big buttery California Chardonnays that your Aunt might drink.  These are sharp and bright with great mineral quality! Pair with fish or chicken, oysters or other shellfish, mushrooms or cheese (think goat cheese or Comté). The sharp acid makes this great with creme sauces.

For more…

Burgundy (Bourgogne)

Vignoble de Bourgogne
Vignoble de Bourgogne

Chablis, above, is in Burgundy sitting 80 miles northwest of the rest of Burgundy.  Burgundy is known for Chardonnay and Pinot Noir.

Pinot Noir

The Côte de Nuits is the Northern part of the Côte d’Or and is the region that Pinot Noir calls home. It ventures further afield, but this is it’s homeland and you will find some of the most expensive Pinot Noirs on the planet, hail from here.

Pinot Noir is perfect for red wine with fish. It is the go to wine to pair with salmon. Many Pinot Noirs also have earthy notes and pair beautifully with mushrooms.

Chardonnay

The Côte de Beaune is dominated by Chardonnay. These are likely to be aged in oak. They will be richer and more buttery than those lean Chardonnays from Chablis, but they are still dry. Try this wine with pasta, chicken, risotto, shellfish or salt water fish and with cheeses like gruyere.

There is more to the region, the Côte Chalonnais and the Mâconnais, but we will leave those for another day.

For more…

Beaujolais

Gamay grapes in Beaujolais
Gamay grapes in Beaujolais

Just south of Burgundy you find Beaujolais.  This is a wine you will know better by the region name than by the grape, Gamay, that it is made from.  Beaujolais Nouveau is the first wine released each year on the third Thursday in November.  These early release wines are fresh and fruity, but the region does have other Gamay’s that are meant to be deeper and more age worthy.

Beaujolais Nouveau will be fruit forward and downright perky! Sometimes you will hear people say that they smell bubblegum or bananas in addition to raspberries and cranberry.

Aged Beaujolais might have notes of forest floor, mushroom, violet, tart cherry and smoke.

These are lighter wines and can pair across the spectrum from salmon to barbeque. Visit the Beaujolais site for a great graphic to assist with pairings for all the varied wines from this region.

The Rhone Valley

M.Chapoutier Crozes Hermitage vineyards in Tainl' Hermitage Rhone valley France
M.Chapoutier Crozes Hermitage vineyards in Tainl’ Hermitage Rhone valley France

I am a lover of Rhônes. Guaranteed…many of mine come from the Rhône Rangers that you find in California, and many of which were brought from Chateauneuf-de-Pape in the Southern Rhône.

The region is broken into the Northern and Southern Rhône. The Northern Rhône is the land of Syrah and Viognier and typically very pure and expensive versions of these.

Syrah

The Côte Rotie is known for some of the most amazing Syrah on the planet. I’ve heard it described as bacon and violets. Which sounds pretty amazing to me.

Viognier

Condrieu is well known for 100% Viognier. This white wine is full bodied and round with notes of apricot, pear and almonds.

There are other appellations like Crozes Hermitage above and Cornas, there is more to explore here, if you have the budget.

The Southern Rhone is warmer as it heads down the Rhone river to the Mediterranean and you will find blends of multiple varieties.  The famous Chateauneuf-du-Pape is here with blends of Grenache, Syrah and Mourvedre and more. Wines here lean toward blends.

Red Rhône Blends

These will have berry notes (think raspberry and black berry) baking spice, and maybe some garrigue (think underbrush), lavender, dried herbs. The more Mourvedre, the more likely you will have meaty notes to the wine.

These go well with mediterranean foods, like olives and red peppers, and herbs like rosemary or sage (or herbs de Provençe).

White Rhône Blends

Marsanne, Roussanne & Viognier make up the body of most white wines in this area. These blends are medium bodied and have notes of beeswax (I love that), as well as moderate citrus, like a meyer lemon, then stone fruits like peach and apricot.

Pair them with richer dishes with white meat (chicken or fish or even pork) and perhaps with fruits that are stewed or roasted. Dried apricots are a definite must on a cheese plate with these wines.

For more…

Bordeaux

Vignoble de Bordeaux
Vignoble de Bordeaux

If you have heard of any region in France other than Champagne, it will be Bordeaux. This is the region that Napa Valley wants to be. It is the big daddy of French wine with bottles that can be very pricey and many that need considerable aging. When people pull out dusty bottles from their wine cellar, typically they are Bordeaux wines.

Left Bank Reds (Cabernet Sauvignon based)

Red wines here are classified by which bank of the river the vineyards sit on. Left bank wines are west of the river in Médoc and Graves. The reds here are Cabernet Sauvignon based.

Right Bank Reds (Merlot driven)

The Right bank wines are on the other side of the river in the Libournais. These wines are Merlot driven. The Entre-deux-mers, the area in the middle between the two, has much more fertile soil producing less concentrated (but more affordable) wines.

The bold reds of Bordeaux are perfect with rich meaty dishes, like a big steak.

Sweet wines of Sauternes

Down in Graves you find the region of Sauternes. These are my friend Corinne’s favorite wines. These are sweet wines made from grapes with “Noble rot”. The botrytis fungus takes hold of the grape and dries them out considerably. They are pressed into tiny amounts of wine that when fermented becomes sweet and delicious. These are wines to pair with bleu cheese or with desserts.

For more…

Provence

Emotion, Urban Provençe and Inspiration rosé from Provençe
Emotion, Urban Provençe and Inspiration. Emotion and Inspiration come from Château de Berne and Urban Provençe is from Ultimate Provençe

Rosé

This is Rosê country, more than 1/2 the output of wine from this region is rosé. The mistral wind that whips down from the mountains keeping the vines in this Mediterannean region dry and free from disease. The landscape is dotted with lavender fields. It’s pretty dreamy.

In addition to those delicate ballet slipper pink rosés you will find Bandol, which is a rich red wine from Mourvedre.

Pair pink with pink. It’s delicious and pretty. Smoked salmon, ham, prosciutto, crab, lobster….you get the picture.

Yes…these wines are great in the summer. Their high acid and bright flavors are perfect to help you cool down on a hot day. But don’t overlook them at other times.

For more…

Other regions

Is there more to French Wine?  Why yes…so much more, there is the island of Corsica, the black wines of Cahors, Picpoul de Pinet from Languedoc-Rousillon…and then there are the wines that I have yet to discover!

Oh and did I mention Crémant? That would be sparkling wine from any region outside of Champagne! You want bubbles and value? It’s your go to!

Dive deep into the links and the links in the links and take a little vacay to France sans airfare!

For more…

More from the Winophiles!

There are so many ways to dive into French Wine, I have only scratched the surface. Why not check out the other #Winophiles and their approaches to the subject! You can join us for the conversation on Twitter on Saturday Morning January 18th (8 am PST, 11 am EST) by following the hashtag #Winophiles!

Remember I said I would include more about those potential tariffs.

As always be sure to follow us on Facebook, Instagram and Twitter to keep up to date on all of our posts.

How to measure a year – 2019, specifically..

Calendar

Years….they used to take forever! No longer. Now they often seem to speed by in a blur. The coming of the New Year makes me nostalgic. I sit warm, happy with a full belly and I remember that this is not to be taken for granted. Time for a little reflection and gratitude.

I head to social media to reflect on the year. Remember the days when we had journals or diaries or a box of photos? Well, technology has allowed us to share those memorable moments, both big and small.

Instagram is my go to photo journal. So I’m sifting through to give you an idea of my year…holy crap there are alot of wine photos! LOL!

The Quiet Time

My photo essay of the beginning of my year…snow, studying, a Valentines Day on the ice, new Ramen places, hiking at Mount Charleston, beautiful sunsets, reading by the ocean in Carlsbad, high tea with friends, the super bloom in San Diego, a blind tasting event and of course, Loki. Okay…that gets us through the quiet months.

Double click on any of the photos for a larger picture and perhaps a bit more information.

The Scenic Route

We did our typical drive a million miles summer vacation. This year it was named “The Scenic Route”. It took us from Vegas to Tahoe, to Mount Shasta, to Southern Oregon, through the Columbia Gorge to the Yakima Valley, Walla Walla and then back through the Willamette, down to the Applegate Valley and finally to Yosemite before traveling home. We met incredible winemakers, saw beautiful scenery and vineyards and while we shared the overall story of our trip this year, you can look forward to many more in depth pieces on the places we visited this year.

Studying

Then we rested…that should be what I write next. But no. This was crunch time for me. I had been studying all year to take my test to become a Certified Specialist of Wine. After a 13 week course and then months of additional study I hoped I was ready. I was…

#OurAussieWineAdventure

Now was it time to rest? Nope. We were off to the Wine Media Conference in October. Social media got to see much of our trip…there are still interviews and articles to be written in the new year. Here is a glimpse of our travels through New South Wales Australia. We dubbed it #OurAussieWineAdventure.

So, exhausted and exhilarated, we returned. At this point the holiday’s approached and our 2nd Annual 12 Days of wine celebration was at hand.

12 Days of Wine

Here is a link to that page. 12 Days of Wine 2019. You’ll find fun video reveals and details about each of the wines there.

Now we’ve come to the end of the year. It was a full year. We have writing to do video’s to create and tons of content to share with you. And…there will be new adventures. For right now…I’m going to relax and then day dream about what the New Year might hold.

Want more details on some of these great spots?

As always be sure to follow us on Facebook, Instagram and Twitter to keep up to date on all of our posts.

12 Days of Wine – Day 3 – Valdemar Estates

Valdemar…Go ahead, say it. Savor the word. It has an exotic feel doesn’t it. Well it should. As you drive up the the Estate it looks like exactly what it is, a modern Spanish winery. Only…you are in Walla Walla Washington. What’s the story?

Valdemar Estates Winery and Tasting Room in Walla Walla Washington
Valdemar Estates Winery and Tasting Room in Walla Walla Washington

A Spanish Bodega takes root in the new world

Bodegas Valdemar is well known in the Rioja region of Spain, producing wines from Rioja Alta and Rioja Alavesa, primarily Tempranillo and Viura. Here they have ventured into Washington to explore the wines of place of this region.

  • Valdemar Estates in Washington's Walla Walla AVA
  • Entrance to Valdemar Estates Winery and Tasting Room
  • Basket Press at Valdemar Estates in Walla Walla Washington
  • The Valdemar Estates Tasting Room

The winery is stunning in it’s modern architecture and the patio allows you to enjoy your wine while gazing out onto the Blue Mountains.

Component Trials

This is what they came here for. The Component Trials allow them to explore the regions, soils and particular vineyards here in Washington. The initial 2017 Component Trials focused on Syrah from Red Mountain (vineyard specific from Klipsun Vineyard and a blend of Klipsun and La Coye vineyards) and Walla Walla with a Blue Mountain Syrah.

Blue Mountain Vineyard

Located on the Tranche Estate in the foothills of the Blue Mountains, this vineyard’s location and elevation protect it from spring frost and winter freeze. Soils are well drained and deep. This is a cooler site and they see 14-16 inches of rain annually. Valdemar sourced the Syrah for their component trial from this vineyard. It’s seems appropriate as you can see these mountains from the tasting room.

2017 Component Trial Blue Mountain Syrah

The labels for the Component Trials are a geeky wine lover’s (like me) dream.

Valdemar Estates Component Trial 2017 Syrah Walla Walla Valley
Valdemar Estates Component Trial 2017 Syrah Walla Walla Valley

And yes…this is another Syrah! I know…3 in a row. Here’s the cool thing, all 3 were from Washington, 3 different AVAs, all vineyard designates and 3 different vintages, 2013, 2015 and now 2017!

Tasting

This wine had more in the way of blue notes, visually, aromatically and on the palate than the other two syrahs. “Blue Mountain”, does that play into that? A little word association that might be suggestive to my palate.

Valdemar Estate 2017 Blue Mountain Syrah with notes of spice, fresh sage, crushed almonds, bramble fruit, blueberries, pepper and cocoa.
Valdemar 2017 Blue Mountain Syrah with notes of spice, fresh sage, crushed almonds, bramble fruit, blueberries, pepper and cocoa.

We laid out nutmeg, fresh sage, blackberries, raspberries, crushed almonds, dried blueberries and cocoa powder to see if we could find these in the wine. The components were all in there, but were very blended, not standing out on their own.

Sitting at 14.1% abv they made just 146 cases of this wine.

Pairing

Pairings again were bleu cheese, gouda and chili with bison as well as our wide array of other tasting components. I did find that this went very well with the raspberries. Something in those lighter berry notes brighten with the wine.

More on Valdemar Estate

Well you can read more about our visit to Valdemar on The Scenic Route Part 6 – Visiting Rioja in Washington and Dinner at a Gas Station in Walla Walla or visit their site at Valdemar Estate

More wine to come (and I promise it’s not all Syrah!)

Join us tomorrow as we reveal our 4th wine!

As always be sure to follow us on Facebook, Instagram and Twitter to keep up to date on all of our posts.

12 Days of Wine 2019 – Day 2 Owen Roe

We’ve come to Day 2 of our 12 Days of Wine! Today’s wine is from Owen Roe Winery and it’s kinda special. This is the 2015 Syrah Chapel Block. Yes…I know, another Syrah. Well, we happen to like Syrah and as I mentioned this one is special to us.

The Chapel Block – Red Willow Vineyard

The Chapel on the Chapel Block at Red Willow Vineyard Yakima Valley Washington
The Chapel on the Chapel Block at Red Willow Vineyard

Red Willow Vineyard is in the Yakima Valley, and within it sits the very special Chapel Block. We were lucky enough to visit and spend an evening watching the sunset with vineyard owner/grower Mike Sauer and his son Jonathan.

So many of the vineyards in the Yakima Valley are easily accessible along Interstate 82. It’s a bit more work to get to Red Willow. Southwest of the City of Yakima, you must travel West from Wapato. It is 14 miles through large blocks of agricultural land that seems to go on forever. Far in the distance Mt. Adams rises.

  • Red Willow Vinyard
  • Red Willow Vinyard
  • Red Willow Vineyard Chapel Block
  • Red Willow Vineyard Chapel Block
  • Red Willow Vinyard with Mike and Jonathan Sauer
  • Red Willow Vineyard Yakima Valley AVA Mt. Adams in the Distance
  • Red Willow Vineyard
  • Red Willow Vineyard
  • Red Willow Vinyard with Mike and Jonathan Saue

We arrived before sunset and Jonathan Sauer took us up to the Chapel Block. The Chapel stands on the top of a hill with slopes on each side planted to wine grapes. That syrah grows in sight of the Chapel is no mistake. The building harkens back to the Chapel of Hermitage in France’s Northern Rhône where Syrah is king.

While we were there, we saw blocks labeled for wineries, one of which was for Owen Roe. This was where the Syrah for this wine originated from. The Chapel Block, with it’s iconic Chapel is well known for highly prized fruit in the Yakima Valley. The care and pride that the Sauers put into the fruit they grow, shows in the final wine. You can read a bit about our magical evening with them here

Red Willow source for some of Owen Roe's great Washington Wine
Red Willow Vineyard, the Chapel Block, one of the rows for Owen Roe

Owen Roe 2015 Syrah Chapel Block (Red Willow Vineyard)

Owen Roe 2015 Chapel Block Syrah
Owen Roe 2015 Chapel Block Syrah

So, we do have a progression here from yesterday’s wine. This is from the other end of the Yakima Valley and it is 2 years younger. It was aged 10 months in 47% new oak. It sits at 14.1% abv and will set you back $55.

Tasting

The color on this was a bit bluer and the rim a little less (2 years younger will do that). Blueberry, blackberry and a bit of orange zest come out, blended with notes of leather, tobacco and a bit of wet stone.

Notes of bramble fruit, wet stone, tobacco, leather, orange peel and on the 2015 Chapel Block Syrah from Owen Roe
Notes of bramble fruit, wet stone, tobacco, leather, orange peel and blueberry on the nose 2015 Chapel Block Syrah from Owen Roe

Pairing

We again hit the bleu and gouda to pair with this. I found raspberries and cherries to pair nicely. (hmm…cherries and the Chapel block…that just makes me happy to think about)

More on Owen Roe

We visited Owen Roe and met with then Owner David O’Reilly in October of 2018. Recently he has sold the winery, though he is still overseeing operations. We are always sad to see a winery sold, most especially when it is to a larger organization. We hope that as David is staying on, not just with Owen Roe, but will be taking a place within Vintage Estates a a regional director, the winery will continue in it’s quality and uniqueness.

For more details on Owen Roe Winery you can visit these posts

More on the Yakima Valley

We have fallen a little in love with this valley. As such, we have a list of pieces and additional places you can get information on Washington’s Yakima Valley wine region.

You can also visit Wine Yakima Valley‘s site for maps and details.

On to Day 3!

2 down 10 more coming your way! Don’t miss tomorrow’s reveal as we march on with our 12 Days of Wine Celebration!

As always be sure to follow us on Facebook, Instagram and Twitter to keep up to date on all of our posts.

12 days of Wine 2019 – Day 1 Hedges Family Estate

We kick off our 12 days of wine this season with a wine from Red Mountain Washington from the Hedges Family Estate. We had a wonderful visit with Sarah Hedges Goedhart this summer and after a lengthy tasting through many of their wines we left with a bottle of this wine.

Hedges Family Estate the garden with the fountain Red Mountain Yakima Valley Washington

Syrah on Red Mountain

Yes I know. If you know Red Mountain, you immediately think cabernet sauvignon. Don’t get me wrong, the cab is good here, but I love syrah and the syrah here is pretty amazing. You will get lush bold dark fruit and a distinctive minerality.

Vines at Hedges Family Estate in Yakima Valley's Red Mountain AVA
Vines at Hedges Family Estate in Yakima Valley’s Red Mountain AVA

When Sarah & her husband Brent started Goedhart Family Wines in 2006 they wanted a singular focus. That focus was on syrah from Bel’ Villa Vineyard. They blend both early and late fruit to get a balance. This gives you bright red fruit notes and acid from the earlier picked fruit and lusher darker fuller notes from the later picked fruit.

Bel’Villa Vineyard

Planted in 1997 this vineyard sits above the Hedges Estate vineyard. It is one of the highest vineyards on Red Mountain. This is the Joseph Phelps clone on it’s own rootstock and the vineyard sits at 959 feet in elevation.

Here is a link to their vineyard map. Click on the top right vineyard section to find the block for this wine. (It’s a pretty cool map)

https://www.hedgesfamilyestate.com/the-land

2013 Goedhart Family Red Mountain Syrah from the Bel’ Villa Vineyard

This wine is 100% Syrah from the Bel’ Villa Vineyard on Red Mountain. Goedhart is Sarah’s married name.

Their harvest notes for 2013

Harvest Notes: 2013 was another excellent vintage in Washington State, made slightly unusual by 80 plus temperatures in April and 90 plus temperatures in May. This uncommon early season heat caused bud break and growth to be early and rapid, exceeding average by about ten days. An average summer meant veraison and harvest began early, which led to ripe fruit throughout the state. Once again, “average” in Washington is everyone else’s “great”.

http://hedgesfamilyestate.orderport.net/product-details/0138/2013-Goedhart-Family-Red-Mountain-Syrah

Details on the making of this wine

  • destemmed
  • partially crushed into stainless steel fermenters
  • punched down three times per day
  • pressed to barrels
  • malo-lactic fermentation
  • racked off lees
  • 100% barrel aged for 11 months in 26% new American & French oak.
  • Abv sits at 13.4%
  • they made 504 cases of this wine.
  • SRP $29.00
2013 Goedhart Family Red Mountain Syrah Bel Villa Vineyard from the Hedges Family
2013 Goedhart Family Red Mountain Syrah Bel Villa Vineyard from the Hedges Family Estate

Tasting notes

This wine is a rich dark garnet with a bit of a rim (this is a 2013 after all). It started with full fruit then backed off as it opened. I did get the dried blueberries and cherries they mentioned (side note, dried blueberries have a slight macha note to them, who knew?). Notes of mocha, cherry and orange peel. It does have a whiff of vanilla and spice from the oak.

Tasting notes for the Goedhart Family 2013 Red Mountain Syrah
Tasting notes for the Goedhart Family 2013 Red Mountain Syrah

Pairing

We had some bleu cheese and gouda (always a good bet with a big red). We laid out dried blue berries and cherries, plus some other cherries (cooked). Michael made a chili with beef, turkey and bison (adding game to pair with the wine.) We also did some adorable little potato stacks with butter, thyme and parmesean that baked in the oven and were the perfect little flavor bombs to pair with the wine.

More on Red Mountain

We visited with Sarah last July and you can catch a bit of our visit in our post The Scenic Route Flash Tour 2019 Part 5 One Day 3 Washington AVA’s

You can also visit the Red Mountain AVA site for details on the area.

11 more days!

And we’re off! Day 1 for 2019 is in the books…on to Day 2! Join us tomorrow for the reveal of our 2nd wine for our 12 days of Wine!

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Fall, Thanksgiving and the flavors of Rasteau #Winophiles

The beautiful embossed Rasteau AOC Cru bottle Photo Courtesy of Inter-Rhône

Rasteau. Perhaps it’s a name you are not familiar with. This region in the Southern Rhône has long been known for their sweet Vin Doux Naturel wines. It was just recently (2010) awarded Cru status for it’s dry red wines.

This post is a sponsored post. In conjunction with the French #Winophiles I recieved 4 bottles of wine from Rasteau as samples to taste and write about. The opinions provided are my own.

Rasteau

The name itself comes from the French word “râteau” meaning rake. The hills and valleys here look like the tines of a rake.

  • The Fortress in Rasteau Photo Courtesy of Inter-Rhône
  • Rolling vineyards showing the altitude in Rasteau Photo Courtesy of Inter-Rhône

The region is east of the famous Chateauneuf-de-Pape. Perspective…it is 21 miles from Avignon, at the very south of the Rhône River and 12.5 miles from Orange. Writing this out made me realize how small this area really is. This is a small medieval village with cobbled streets. Located in the Haut-Vaucluse, this little village faces south and looks to the Dentelles de Montmirail mountain range.

Haut-Vaucluse

The name might not be familiar to you, but this is the region that inspired Cézanne and Chagall. Farmlands with orchards, olive groves and lavender fields cover this area of Provençe. Here you find ancient cities, including Rasteau.

Dentelles de Montmirail

This small mountain chain is just south of the village of Vaison-la-Romaine. Dentelles translated to English is “lace” as the mountains have a scalloped lace like feel as you look at them.

Geography, Climate & Soils

The Rasteau AOC Courtesy of Inter-Rhône
The Rasteau AOC Courtesy of Inter-Rhône

As I mentioned the village faces south. The soils differ depending on the altitude. Lower altitudes have pebble rich soils, a little further up you reach sandy marl (between 525 and 951 feet) and the highest vineyards have red and grey marl with galets, those pudding stones that the Rhône is so famous for.

  • Pudding stones in AOC Rasteau Photo Courtesy of Inter-Rhône
  • Old vines and galets or pudding stones AOC Rasteau Photo Courtesy of Inter-Rhône

As far south as they are you get loads of sunshine and it’s relatively dry. Plus the Mistral wind keeps the vines healthy. All that air keeps the vines dry and free from mold and disease. But…the vineyards on this south facing slope are arranged in a bowl or amphitheatre shape which keeps them safe from the most brutal of the winds. So they get the good breezes, not the damaging wind.

Red Rhône Blends with some rules

The wines here are made up of red Rhône varieties that you are likely familiar with, but with a couple of rules.

  • The blend must be at least 50% Grenache Noir
  • At least 20% of the wine must be Syrah & Mourvèdre (that’s 20% together)

We recieved 4 samples, each with a slightly different blend. Two of which were 2015 vintage and two that were the 2016 Vintage.

All of the wines were food friendly, made to bring to table, to share and enjoy with food and laughter.

2016 Rasteau wines from Domaine M. Boutin and Domaine La Fond de Notre Dame
2016 Rasteau wines from Domaine M. Boutin and Domaine La Fond de Notre Dame

Domaine La Font de Notre Dame 2016 Rasteau Le Chêne

This is an old family estate renamed by the sons in 2016. The Domaine has vineyards in several regions including Gigondas, Sablet and Lirac in addition to their vineyard in Rasteau.

The vineyard sits on the top of a hill at 350 meters between the Ouvèze and Aygue valleys with soil of brown marl and pebbles.Vines here average 80 years old, so they were the oldest of the samples we recieved.

The wine is Grenache driven at 80% with 10% Mourvèdre and 5% each of Syrah and Cinsault. The Grenache is grown in the gobelet style (bush style, untrellised)

The Domaine La Font de Notre Dame was the lightest bodied of the 4 Rasteau wines we tasted and was also the highest percentage of Grenache. It was bright and elegant.

Domaine M. Boutin 2016 Rasteau

Mikael Boutin, the winemaker is a 5th generation winemaker. Domaine M. Boutin is a small operation. His facility is the size of a two car garage size and he works mostly with concrete tanks. He has almost 5 acres of vines scattered over 8 parcels. The vines average 40 years old and are are varied soils and have different exposures. Regardless of the fact that they are scattered, they are all organically certified.

Mikael hand harvests and does wild yeast ferments in his concrete tanks. The wines are kept on the fine lees for 8 months (still in the concrete tanks). Wines are held in bottle for 12 months before release.

Chateau du Trignon 2015 Rasteau

Chateau du Trignon 2015 Rasteau
Chateau du Trignon 2015 Rasteau

This property had been kept for generations as a traditional farm by the Roux family, who gradually turned the focus to vineyards. In 2007 the Quiot family purchased the property, 12 acres are with in the Rasteau AOC.

This is a 60/40 blend of Grenache and Mourvèdre from vines that average 30 years in age. The grapes are de-stemed and after around 3 weeks of masceration do a 3 week indigenous yeast ferment. They age for a year in foudres and concrete.

Lavau 2015 Rasteau

2015 Lavau Rasteau bottle shot
2015 Lavau Rasteau

This wine comes from east facing stony hillsides. Harvests here are small and late. This blend in 50/50 Grenache and Syrah. Destemmed, 25 day masceration and a year of aging in mostly neutral oak.

A little on the 2015 vintage from Lavau

After a wet winter and spring, followed by a few showers in June, the vines were able to withstand the extreme summer droughts due to the water reserves. Ripening conditions were optimal with sunny days and cool nights, accompanied by a light Mistral wind. The harvested grapes showed exceptional concentration and balance.

Groupe Lavau Maucoil www.lavau.fr

Thanksgiving Pairing with Rasteau

With Thanksgiving right around the corner here in the US, I looked at these wines and determined that the flavor profiles would pair nicely with those fall foods we indulge in at Thanksgiving.

The menu

Thanksgiving flavors to pair with the wines of Rasteau
Thanksgiving flavors to pair with the wines of Rasteau

With just 2 of us, we took a simpler route than roasting an entire turkey. I found 2 turkey breast marinated and applewood smoked to cook like a pork loin, roasting it in the oven. This took my cooking time to a little over an hour, rather than the 3 or so for a full bird.

I looked to flavors that would match the wine. Herb de Provençe was a no brainer for this area of southern France and the berry notes of raspberry, blackberry and cherry noted in the wine…well I figured that adding some cranberry and making a sauce would be pretty perfect.

  • Smoked roasted turkey breast with a berry sauce, roasted mashed sweet potatoes with herbs de provençe and sauteed green beans with fried shallots, almonds & balsamic reduction.
  • Rasteau Rouge with turkey, sweet potatoes and seared brussel sprouts.
  • Thanksgiving and Rasteau

I roasted the sweet potatoes (a regular sweet potato and a purple sweet potato with sweet white flesh) in olive oil, herb de provençe, salt, pepper and a bit of nutmeg and then mashed them with butter and a dash of stock. The nutmeg brought out that bit of spice in the wines.

For our green vegetables… we did fresh green beans, cooked in butter and a bit of stock, drizzled with a balsamic reduction and sprinkled with sea salt, as well as boiled brussel sprouts, that I then sliced and pan seared to pull out the sweetness. Both of course got a dash of the herbs de Provençe,

Cheese Pairing with the Rasteau Wines
Cheese Pairing with the Rasteau Wines

We did start with a cheese platter, with a decided feminine feel. I picked up “New Woman” cheese which has jerked spices in it, and Two Sisters Gouda. We rounded this out with dried cherries, blackberries, raspberries, apple and almonds.

Honestly, all the foods paired beautifully with all of these wines. Not a bad pairing in the bunch. Tying in the fruit notes as well as the herbs and spices really made these pairings sing.

Verdict

Michael found both of the 2015 wines to be more weighty and substantial. I would agree. There might be several components to this, the age, the vintage, which as we saw above was very warm and the blend. Both of these wines were simply Grenache and one other variety and the Mourvèdre and Syrah that they used can both be weighty. I did really enjoy the Domaine La Font de Notre Dame, for exactly the reason that it was not weighty. Perhaps I was in a very Grenachey mood. I was also really enamoured by the story of MB Boutin and his 2 car garage size set up and his scattered hand picked vineyards. Mikael’s story definitely influenced my tasting and I savored visualizing his harvest while sipping the wine.

All of these wines were delicious, but they are decidedly food wines. On their own, they were fine, but not wines to sit and deeply contemplate with your nose in a glass. They are wines to pop open and enjoy with people and food. They are not showy, they are complimentary, quietly, each in it’s own way, adding to the meal and elevating the food.

These wines are in the perfect price point. Running from $18 to $25 SRP, these are wines that you can easily bring to the table to enjoy without the pressure of needing to stop and take detailed tasting notes.

For more information on these wines on social media, check out

  • Twitter: @RhoneWine
  • Instagram: @rhonevalleyvineyards, @vinsderasteau
  • Facebook: @RhoneValleyVineyards, @aoc.rasteau
  • Or search for the hashtags: #rhone #rasteau #rasteauwine #rhonewine

Or visit Vins-Rhône.com for details on wines and vineyards throughout the Rhône region

The French #Winophiles

We will be gathering on twitter under the hashtage #Winophiles to talk about the wines of Rasteau on Saturday morning November 16th. It’s early at 8 am if you are in the Pacific time zone, a more reasonable 10 am in the midwest and a luxurious 11 am on the east coast. Join us to chat about these wines and the pairings we all found!

Here is a list of the other terrific articles written on the wines of Rasteau by the other #Winophiles!

Shout out to Michelle Williams at Rockin Red Blog who was terrific in helping secure samples from Rhône Valley Vineyards for some participants (one of which was me!). Thanks Michelle!

As always be sure to follow us on Facebook, Instagram and Twitter to keep up to date on all of our posts.

Cans and kegs – packaging sustainability with Quady North

Picnic with Quady North Rose in a Can

Sustainability. We are all talking about it, but it’s often a struggle with our need for convenience. We spoke with Herb Quady of Quady North in Southern Oregon’s Rogue Valley about this very topic earlier this year.

Bag in Box & Kegs

Herb has restaurants locally that are carrying bags & kegs of his Quady North wine which is great for sustainability in by the glass programs. The “bag in box” he says is a local phenomenon, which works great for restaurants. They can get a 3 liter bag, which equals 4 bottles of wine for a by the glass program. The cost is less for packaging and there is less waste. (BTW, you can get these too, they are available on his website). Kegs work for restaurants, or stores that have growler programs. Good stainless steel kegs are reusable and save a ton of glass.

Canned Wine

Then there are cans. You may have been skeptical of canned wine, and quite honestly, rightly so. The trend started with lots of bulk wine being pushed into cans for convenience. The taste of the wine wasn’t the can’s fault, it was just bad wine.

These days more and more wineries are getting good juice into a can.

It’s the democratization of wine.

Herb Quady, Quady North Wines

Herb puts his GSM Rosé into can. He tells us one of his best clients is a drive-thru Mexican fusion restaurant. You can get beer by the bottle or his rose in a can to go with your order. There is also a high end restaurant in Seattle that has added a weekly laid back patio party and serves hard seltzers, sangria and the Quady canned rosé.

People that were going to drink something else, now have wine as an option. It’s an opportunity for the industry.

Quady North Rose  blend of Grenache, Syrah and Mourvedre is bright and fresh.
Quady North Rose

On a Economic level…

There are canning trucks, just like the bottling trucks that many wineries employ. On the subject of cost… Herb says, that they have accepted the fact that they will not live an extravagant lifestyle and focus more on wine and cheese, than trappings and cars. In their mind…

We can offer good wine in a can at an affordable price. We are just doing a service for the people.

Herb Quady, Quady North

Got to love that.

Taste testing, in case you need that

We picked up a 3 pack of the canned GSM Rosé at the tasting room. It got up to 85 degrees today in Vegas (I know…fall in Vegas right?). So we popped a can in the backyard in the sun, and downed it with some lo mein and thai style lemongrass chicken rolls. The wine has great acid to pair with the fat and flavors of the food, and the color is a beautiful light ballet slipper peach/pink . On the nose I got tart strawberry, peach and wet stones. In my mouth it is dry and tart with citrus, zest (Herb mentions that picking the grenache early gives it the citrus skin notes), mineral and stone fruit flavors and it has a surprisingly long finish.

The blend is led by Grenache, followed by a big dollop of Syrah and finished off with a bit of Mourvèdre and a pinch of Cournoise. The exact percentages vary by year, with some years a splash of Vermentino tossed in.

The grapes for this rosé were “specifically planted and grown for Rosé”. They wanted to make a Southern French Style Rosé and found sites to grow the different varieties to have higher acidity.

So…can you get this?

Quady North Rose  blend of Grenache, Syrah and Mourvedre is bright and fresh.

You can pick up a 3 pack of his canned Rosé at the tasting room or on the website for $16. (that’s 3 – 250 mL cans, which would be equal to a bottle of wine). Abv sits at 12.4% . Wine Enthusiast & Vinous gave it 90 points, and Wine Spectator gave it 89, so, if you are into that kinda thing….

Back to sustainability

All in all, I highly recommend looking out for the planet with these new sustainable ways of enjoying wine. It is good for the planet. We vote often with our wallet.

Look for cans for convenience and environmental sustainability, aluminum is much easier and cheaper to recycle than glass. I’ll leave you a link to a VinePair article on the subject by Nick Hines… Cans or Bottles: What’s Worse for the Environment?

I also hope we can all encourage local restaurants to look into keg wine! It’s so much more affordable for the winery (and as such for the restaurant and us) and this packaging is reusable! This kind of sustainability is good for everyone.

Keep the sustainability conversation going!

Share with us your experiences with other sustainable wine packaging and the changes you are seeing. Do you have a winery or bar locally that does growlers. What about wineries, switching to different glass to leave less of a carbon footprint, or changing from using capsules on the top of bottles. Have you had wine from a keg? Have you seen bag-in-box programs with higher quality wines (not just grocery store)? Let us know in the comments or visit us on social media. Let’s keep this conversation going!

Visiting Quady North

If you are in Southern Oregon, stop by and visit the Quady North Tasting Room at 255 E California St. Jacksonville OR. They are open Wednesday -Sunday 11-6 and Monday’s from Noon to 5.

As always be sure to follow us on Facebook, Instagram and Twitter to keep up to date on all of our posts.

The Scenic Route – Flash Tour 2019 Part 3 – Columbia Gorge to the Yakima Valley

Red Willow Vineyard In Yakima Washington from Within the Chapel

Day 4 – On to Washington Wine

Newburg OR to Bridal Veil, to Syncline Winery
Newburg OR to Bridal Veil, to Syncline Winery

We stayed in Newberg in the Willamette Valley on the night of our third day. Sadly while this area is heaven for wine, we did nothing but sleep. But sleeping here got us closer to our morning stop, the Columbia Gorge. It would also put us closer to the goal for the day, Washington Wine.

The hotel was silent as we quietly packed the care and headed out. I wanted to take in at least one waterfall on the Oregon side of the Columbia Gorge. It was relatively quiet as we made our way through Portland pre-morning traffic and drove into the Gorge in the early morning hours. After a quick look at the map, I chose Bridal Veil Falls as our morning stop.

Bridal Veil Falls

Bridal Veil Falls base in Oregon
Bridal Veil Falls

We arrived at 6:30 am and had the place mostly to ourselves. A quick hike to look out over the gorge rewarded us with vista views as the morning light started to dawn. The moisture in the air with the green trees felt lush and alive. We hiked down to the falls, on the steep switch back trail and spent some time just soaking in the woods, the water and the spectacular falls.

Bridal Veil Falls
Bridal Veil Falls

After this bit of peace and tranquility, it was back on the road. Our morning appointment was with James at Syncline, a winery located on the Washington side of the Gorge.

Traffic was a little busier as we crossed the gorge at White Salmon on the Hood River Bridge and got on Route 14. This was a big change from Route 84 on the Oregon side. Route 84 is low in the Gorge, running just above the river, you are blanketed in trees with views upon occasion. You find yourself looking up at the trees and cliffs. Route 14 is higher and the views are expansive.

We were also starting to see the landscape change, from lush evergreen forest to a more arid landscape.

Columbia Gorge AVA

The Columbia Gorge AVA was established in 2004. It sits 60 miles east of Portland and straddles the Columbia River Gorge including both Oregon and Washington. We will be back later to explore Hiyu on the Oregon side, but today we were heading to Syncline on the Washington side.

View of Mt. Hood from Syncline Vineyard in Washington's Columbia Gorge AVA
View of Mt. Hood from Syncline

Syncline – into Washington Wine

At Rowland Lake we turned left to get on Old Hwy 8 and eventually turned onto Balch Road which took us into Syncline.

Entrance to Syncline Winery in Washington's Columbia Gorge AVA

The front entrance is quiet and unobtrusive, with a simple elegant sign on the fence. The gate was open for us leading up a drive between the trees where you could see vineyard in the distance.

We pulled up and parked near the winery, past the house. The simple entrance felt deceiving now, as we looked at the elegant and beautiful garden with multiple small seating areas for wine tasting. We were to learn later that this garden was designed to be water smart. We found a spot to set up for our interview and were joined shortly by James Mantone, the owner/winemaker. He spoke to us on biodynamics, Shale Rock Vineyard, the climate here in this section of the Gorge and the other vineyards he sources from, before walking us up to take in the vineyard and it’s views. His Syrah has the best view of any of the grapes we have met so far.

We walked back down to the winery. Here we did a tasting through his Bloxom Vineyard Grüner, his Picpoul from Boushey Vineyards in the Yakima Valley, the 2017 Estate Gamay and the 2017 Syrah from Boushey Vineyard. We finished our tasting with a really wonderful treat, a Sparkling Grüner that they made just for their crew. (Thank you so much for sharing this with us James!).

  • Fermentation tanks at Syncline
  • Syncline Winery
  • Syncline Picpoul boushey Vineyard
  • Syncline Estate Gamay 2017
  • Syncline Gruner Veltliner 2018

Again it was hard to pull ourselves away, but we headed out, this time driving on to the East end of the Yakima Valley.

The Columbia Gorge to Yakima

Back in the car we headed further east on 14. We stopped to take in the expansive views of the gorge from time to time, watching the the landscape transition from lush and green with steep cliffs to more arid and brown with rolling hills and wind farms.

Horse Heaven Hills AVA

Leaving Syncline, we left the Columbia Gorge AVA and stepped into the Columbia Valley AVA. This AVA covers almost all of the wine growing regions in the state of Washington, with the exception of the Columbia Gorge AVA, Puget Sound AVA and Lewis and Clark AVA. As we drove further along 14 and then turned north on Rt 221, we were driving through the center of the Horse Heaven Hills AVA. This AVA sits between the Yakima Valley and the Columbia Gorge. We didn’t stop at a winery here, but we tasted plenty of Horse Heaven Hills wines. The area has almost 30 vineyards, but only 5 tasting rooms. Washington State is the 2nd largest producer of premium wines in the United States and this AVA is home to some of the largest wine producers (think Columbia Crest and Chateau St. Michelle).

Yakima Valley AVA

We ended up on the east end of the Yakima Valley. Trust me, you will be hearing alot more about the Yakima Valley AVA from us. This AVA contains 3 nested AVAs, Rattlesnake Hills AVA, Snipes Mountain AVA and Red Mountain AVA. Today however, we were headed to just east of the Red Mountain AVA, to visit Kitzke Cellars and speak with Seth Kitzke.

Kitzke Cellars

Kitzke Cellars on Candy Ridge in the Yakima Valley AVA
Kitzke Cellars Candy Ridge Vineyard in the Yakima Valley AVA

As we pulled up passed the houses to the tasting room (which feels like it’s in a neighborhood), were greeted by Paul Kitzke, the owner and founder of Kitzke Cellars. He’s also Seth’s Dad and since we had just been in touch with Seth…it was news to him when we arrived cameras in hand. Seth was on his way in from another appointment and arrived shortly. In the meantime, we were warmly welcomed and brought in to the tasting room, out of the heat.

Seth Kitzke & I walking Kitzke's Candy Ridge Vineyard
Seth Kitzke & I walking Kitzke’s Candy Ridge Vineyard

We walked the estate vineyard with Seth and talked viticulture, soils and all kinds of geeky wine stuff. I could have spent all day chatting with Seth on all things wine. They are located right next to Candy Mountain, which is just south of Red Mountain. The process for Candy Mountain to become an AVA is almost ready for approval. The Proposed Rule is published and now has a 60 day period for comment.

Candy Mountain as seen from Kitzke's Candy Ridge Vineyard
Candy Mountain as seen from Kitzke’s Candy Ridge Vineyard

I pulled up a bit from the Kitzke blog about their Candy Ridge Vineyard…

Candy Ridge Vineyard may look like a backyard project on Candy Mountain in Richland Washington but (it’s) what’s right underneath your feet that makes it stand apart. Candy Ridge is built on a very small alluvial fan that was made when the Missoula Floods flowed right between Candy Mountain and Badger Mountain into Richland. Depositing large amounts of gravel, basalt, caliche, and granite in our soils. It is such a small area with expressive unique terroir that showcases depth and subtleties that aren’t overpowered by tannin.

Kitzke Cellars http://www.kitzkecellars.com/news/

As we walked the vineyard we talked about the caliche in the soil (more fascinating stuff to come).

Upsidedown Wine

Seth is also the winemaker for Upsidedown Wine, where he makes wines from all over Washington State striving to create wines with a true sense of place. They also give back with 20% of their net profits going to the charitable organizations they are partnered with.

Now we were off to the other end of the Yakima Valley for an sunset shoot at the iconic Red Willow Vineyard.

Red Willow Vineyard

The Chapel on the Chapel block at Red Willow Vineyard
The Chapel on the Chapel block at Red Willow Vineyard

Red Willow Vineyard is on the Western side of the Yakima Valley AVA, outside of Wapato. The address is Wapato, but it’s about 20 minutes due west of the town. These are long straight roads in a region that is all agriculture. We drove looking at Mt. Adams, whose base began to disappear behind the foothills as you get closer.

When we arrived at Red Willow we were warmly greeted by Jonathan Sauer as he waved goodnight to the vineyard crew, who were on their way home. Jonathan had graciously offered to let us shoot sunset on their vineyard near the Chapel Block, where their stone Chapel marks the skyline at the top of the hill.

He put us on the golf cart and we headed out into the vineyards past rows tagged with names familiar in this valley, Owen Roe, Betz, DeLille, Savage Grace… We stopped to look at the soil strata in a cutout section of the vineyard and he pointed out blocks and the notable items in the landscape. At one point we heard an ATV coming and his father Mike Sauer pulled up to join us. After a chat we continued to the top of the hill by the Chapel. We pulled a picnic table into the shade to sit and chat while Michael set up cameras for sunset. (You will get to enjoy our full interview with Mike and Jonathan later).

A little history of Red Willow Vineyard

There is so much history here. One of the oldest vineyards in the state and the furthest west vineyard in the Yakima Valley AVA, Mike Sauer started planting the Red Willow Vineyard in 1971. The beginnings of this vineyard were tied to Mike Sauer’s relationship with Dr. Walter Clore, who is known as the “Father of Washington Wine”, as well as with David Lake the head winemaker at Columbia Winery. (that’s alot of Washington wine history in one sentence).

I spent sunset watching the birds swooping down to catch bugs, listening while Mike and Jonathan shared stories of the history of this vineyard. We watched the sun set with this spectacular view from the Chapel over a unique bottle of Blanc de Cab Franc by Savage Grace and a bag of fresh Rainier cherries. I promise, I’ll share these stories with you later.

My heart kinda wanted to burst at such a glorious end to an amazing day. The Sauers are such wonderful generous people, it was a joy and honor to share an evening with them. We rode off into the sunset, in a small cloud of dust down the farm roads, full from a great day and ready for some sleep. It would be an early morning tomorrow, with a sunrise shoot at Wilridge Vineyard in Naches Heights AVA. Stick with us. We are just getting started!

As always be sure to follow us on Facebook, Instagram and Twitter to keep up to date on all of our posts.

The Scenic Route – Flash Tour 2019 Part 2 – Southern Oregon Applegate and Umpqua Valleys

Day 3

Southern Oregon & the Applegate Valley

Day 3 had us up early and traveling back the way we had been the afternoon before. The Applegate Valley AVA in Southern Oregon established in 2000, is actually a sub AVA of the Rogue Valley AVA. From California’s border runs north 50 miles to the Rogue River west of Grants Pass.

Cowhorn

Cowhorn Entrance Gate in the Applegate Valley in Southern Oregon
Cowhorn Entrance Gate

We arrived early to Cowhorn to meet Bill Steele. This Southern Oregon vineyard is Demeter Certified Biodynamic and is a bucolic setting on Eastside Road that runs along the Applegate River. We did an interview with Bill in the vineyard and walked the property before heading into the beautiful modern tasting room to do a tasting with Bill. The tasting room features a large window that looks out onto the vineyard and the valley, which is reflected in the shiny white glass behind the tasting bar, allowing you the view while facing either direction.

The wines here are Rhône varieties primarily and the finese on the winemaking is pretty spectacular. Everything is done with native yeast. I have to admit the grounds were so beautiful, I really didn’t want to leave. We will dive in deep to our visit in a separate post and tell you about Bill, biodynamics, the patio, gardens and the tasting room. Their tasting room was the first in the US to meet the “Living Building Challenge”.

The Tasting Room at Cowhorn
The Tasting Room at Cowhorn

You can look forward to our in depth interview with Bill coming up soon.

We left unwillingly. We could have stayed all day (or perhaps forever). But we had another appointment and this one was a bit of a drive.

North to the Umpqua Valley

Cowhorn To Girardet Wine Cellars

We were headed toward Roseburg in the Umpqua Valley about 2 hours North. The Umpqua Valley AVA is a little older, established in 1984. We jumped back on Route 238 and took the scenic (and shorter) route to Grants Pass where we grabbed a bite and got on the 5. Yes it was freeway, but it’s Southern Oregon, so the views are still pretty spectacular.

Girardet Vineyards

Girardet Tasting Room in Umpqua Valley in Southern Oregon

We exited onto the 99 around Cow Creek and then took Route 42 out to Ten Mile where Girardet Vineyards is located. Mind you….our GPS had a little trouble out here and we ended up coming into the property the back way. I suggest downloading a map ahead of time and not relying on GPS.

Girardet is one of the older wineries in this area planting the vineyard back in 1971. The Girardets (Philippe and Bonnie) got in their VW bus and drove the country looking for vine starts. They picked up some French varieties from Wente and then planted some of the French hybrids that they picked up in New York; Baco Noir, Seyval Blanc, Cayuga among others. Marc was born in 1975 just after this experiment had begun. He now runs the vineyard and winery and he took some time to speak to us on the beautiful covered patio with a picnic table, next to the tasting room. After our chat he took us through the winery and drove us up into the vineyard to see the views. Vines do love a view.

We finished this stop with a tasting which included some of the Italian varieties that Marc has added on the newer section of the vineyard where they found ancient marine bed shale. We made some friends in the tasting room before heading back on the road to Newburg, where we would stop for the night. This winery has a great history that we look forward to sharing with you.

  • Grapes at Girardet
  • Ancient Marine Shale at the Shale Rock Summit Vineyard at Girardet in Southern Oregon
  • The picnic patio at Girardet
  • Vines at Giraradet in the Umpqua Valley
  • Girardet Tasting room Umpqua Valley Southern Oregon
  • Pouring in the Girardet Tasting Room
  • Philippe and Marc Girardet
  • Jack rabbits at the Girardet Vineyard
  • The view of Ten Mile from Giraradet Vineyard in Southern Oregon

Coming up Next…

Next we head North, first to the Columbia Gorge to visit the waterfalls on the Oregon side, then onto the Washington side to visit Syncline winery. From there it is off to the Yakima Valley to visit with Seth Kitzke of Kitzke Cellars and Upsidedown Wine and then enjoy sunset with Jonathan and Mike Sauer at the iconic Red Willow Vineyard.

As always be sure to follow us on Facebook, Instagram and Twitter to keep up to date on all of our posts.

Tasting blind – globetrotting at home

Table set for a blind tasting

We gathered a bakers dozen of folks for a blind tasting of 3 white wines and 3 reds. There were aroma jars and tasting sheets and lots of glasses! After the reveal for each, we had small bites to pair with each of the wines. People discovered varieties and places they did not know they liked. Here’s the run down on the wines we tasted.

The White Wines

When choosing these wines, we didn’t want to pick wines everyone was already familiar with and we also wanted them to be from a range of places around the globe. Without realizing it at first, we had chosen three wines, with somewhat similar profiles, which made the guessing a bit harder. Here are our 3 white wines.

White Wine #1 Carhartt 2018 Sauvignon Blanc

Carhartt 2018 Savignon Blanc bottle shot with apple, lemon zest and honeydew melon
Carhartt 2018 Savignon Blanc

This wine is from California, Santa Barbara Country and more specifically from the Santa Ynez Valley. It hails from 2 vineyards, the Carhartt Vineyard in Santa Ynez (60%), and Grassini Vineyard located in Happy Canyon (40%). Carhartt is great about the deets on their labels: 100% Savignon Blanc, Clone 1 on 101-14 rootstock, vertical trellis system, sustainably farmed, fermentation in both oak and stainless steel, cooperage :6 months in neutral oak and stainless steel 50% each.

Aromas, flavors and pairings

We set out scent jars for this wine that included pear, green apple, lemon zest and honeydew melon. We paired this with herbed goat cheese on crostini.

This is a great summer sipper sitting at 12.5% alcohol, it will drink fresh through 2022 and can age beyond that. They made 900 cases of this wine and it will set you back $25.00.

About Carhartt

And yes….this is the same Carhartt that you see on work wear. They family had a ranch in the Santa Ynez valley that Mike and his family decided to grow wine grapes on. They still have some livestock and they work the ranch and vineyard. Here is a link to a video that will give you a feel for Carhartt.

Carhartt Hand Made Films Presents: Carhartt Vineyard

You can find their tasting room in Los Olivos at 2939 Grand Ave If you have visited before, know that they are no longer in the tiniest tasting room at the north end of Grand Ave. You can find them in the new larger spot across the street about a block south.

2939 Grand Avenue
Los Olivos, CA 93441
Ph #: 805.693.5100
Open daily 11am-6pm
No reservations. First-come, first-serve.
Closed only on Christmas Day

White Wine #2 Spier 2017 Vintage Selection Chenin Blanc

Spier 2017 Vintage Selection Chenin Blanc
Spier 2017 Vintage Selection Chenin Blanc

Chenin Blanc hails form the Loire Valley in France. While it is grown in France and elsewhere, this is a variety that has become most notable in South Africa, where locally they refer to it as “Steen”.

Spier Wine Farm

This wine is from South Africa from Spier Wine Farm which dates back to 1692. The fruit comes from the Western Cape in the Breede River and Coastal regions. For a video about this winery…

A visit to Spier Wine Farm and Hotel

More details: alluvial, well-drained and aerated soils with decomposed granite from the mountain foothills. Grapes are both trellised and bush vines (head pruned). They hand harvest, destem and slightly crush before pressing. There is a bit of skin contact then they let the free run juic settle in tanks overnight. In the morning they rack from the lees and innoculate with yeast strains (so this is not a native yeast wine). They let the wine mature on the fine lees for 3 months to add body. We could see the results of this in the richer fuller mouthfeel of this wine.

Aromas, flavors and pairings

Fragrance jars for this wine included pear, peach, vanilla beans and a mango/guava/passion fruit jam, as there were notes of tropical fruit and green guava in the wine. We paired this with two different bites, a cracker with brie and a dab of the mango/guava/passion fruit wine as well as smoked trout on a baguette slice with either a russian pickle or a cucumber slice. (Here we were lucky that one of our guests had recently been fishing and caught a trout and another had taken that trout and smoked it! Thank you for this great bite to pair with this wine!)

You can look for this wine locally as it is widely distributed. It sits at a higher alcohol level than the Sav Blanc at 14.5% and you can find it for around $18.00.

Here is a video to give you a little more information on this South african Winery. https://www.spier.co.za/

White Wine #3 Martin Codax Albariño

Martin Codáx 2016 Albarino from Rias Baixas Spain with pear and green apple
Martin Codáx 2016 Albarino from Rias Baixas Spain

We headed to another country for our final white wine. This is an Albariño from Spain’s Rias Baixas region. Michael actually tasted this wine last year at a session at WBC18 on Rias Baixas.

Rias Baixas

The region of Rias Baixas, if you are unfamiliar, is on the coast of Spain above Portugal. The area is known as Galacia. Most grapes here are grown on pergolas, and the region is green and lush. This wine comes from Val do Salnés, which runs along the coast south of the Ria de Arousa. This area is known as the birthplace of the Albariño grape.

Bodegas Martin Códax was founded in 1986 and was named after the most known Galacian troubadour whose medieval poems, the oldest in the Galician-Portuguese language, have survived to the present. In the poems, the troubadour sings to love, the sea and the coastline.

http://www.martincodax.com/en/

The winemaker for Martin Códax is Katia Alvarez. That she is a woman is unsuprising in Spain’s Rias Baixas region, where roughtly half of the winemakers are female.

Aromas, flavors and pairings

The scent jars for this wine were simply, pear, green apple and the mango/guava/passion fruit jam (this time for the passion fruit). We paired this with a slice of Guyere and a slice of pear. It sits at 13% abv and runs about $16. Widely distributed, this is a fairly easy to find wine.

Find out more about this beautiful wine region by visiting the Rias Baixas site.

The Red Wines

When looking to red wines, we again wanted to go a bit out of the box, but not too far. Here though, the wines that we chose had flavor profiles that varied quite a bit so it was easier to differentiate the wines. All of these wines were international varieties that have ventured out from their homeland.

Red Wine #1 Carhartt 2016 Estate Sangiovese

Carhartt 2016 Estate Sangiovese with wet stones, strawberries, black tea, clove, and cedar plank
Carhartt 2016 Estate Sangiovese

We spoke earlier about Carhartt. We have been fans of Carhartt for awhile and on two separate occasions were able to visit the ranch. Once for a wine dinner (which was a blast) and once to take a tour with Joe, who at the time ran their wine club. We walked the Hilltop vineyard and he pointed out the Sangiovese on the 11 Oaks vineyard across the way.

Sangiovese? Think Chianti

This is a Sangiovese, the famous Italian variety that you might think of as Chianti. You remember the wine in those straw wrapped bottles?

The Geeky bits: 100% Sangiovese from 11 Oaks Vineyard in Santa Barbara’s Santa Ynez Valley. Fontodi & isole e olena clones that are own rooted, sustainably farmed, fermented in small lots with a cold soak, 18 months in barrel 25% of which is new. Unfined and unfiltered (see Zeina, that was the floaty stuff!)

Aromas, flavors and pairings

Jars for this included: wet stone, wild raspberry jam (couldn’t find wild raspberries), black tea, cedar plank, clove and strawberry. We paired this with an Asigo cheese topped with a bit of prosciutto and a touch of raspberry jam.

Asiago Proscuitto and raspberry jam
Asiago Proscuitto and raspberry jam appetizer

They made just 565 cases of this wine, it sits at 13.6% abv and is a crowd pleaser. It is medium to light bodied, so lots of folks guessed it was a Pinot Noir. It will drink well through 2029 and was the most expensive wine we poured at $40 per bottle.

Red wine #2 Gascon Malbec Reserve 2015

Gascón 2015 Reserva Malbec from Argentina with blackberries, plum and spice
Gascón 2015 Reserva Malbec from Argentina

This grape is a little more well traveled. Malbec is originally from Cahors in France where it is known as “the black wine of Cahors”. Long ago it travelled to Argentina where it found it’s voice. In Cahors he dressed in black, in Argentina he wears purple and red!

Don Miguel Gascón Wines

This particular wine is from Mendoza where more than 70% of the country’s vines can be found and most of which are high altitude at 2,000 to 4,000 feet above sea level. Argentina currently has just 2 DOCs: Luján de Cuyo and San Rafael. This wine hails from Luján de Cuyo, and more specifically from the Agrelo and Uco Valley regions. It is labeled “Reserva” which indicates it must have been aged at least 6 months.

The grapes for our Don Miguel Gascón Reserva Malbec were harvested by hand in the early morning hours in mid to late April from the high elevation vineyards of Altamira, Agrelo and Tupungato, then crushed and cold soaked for 72 to 96 hours. The juice maintained contact with the skins for up to three weeks through the end of fermentation, which occurred in upright conical tanks at 85°F for six days. Malolactic fermentation was completed prior to racking and aging. Sixty-five percent of the wine was aged for 15 months in a combination of medium toast French and American oak barriques.

http://www.gasconwine.com

You should really visit the Gascon site for great information on this winery that dates back to 1884.

This wine is 97% Malbec with just a touch (3%) of Petit Verdot. It sits at 14.8% abv and runs a little over $20 a bottle.

Aromas, flavors and pairings

Scent jars here included blackberries, plum and spice. We did two bites here a cracker with blue cheese and cherry jam, as well as a slice of smoked gouda.

Red wine #3 Larner 2014 Syrah Ballard Canyon

Larner 2014 Syrah Ballard Canyon  with plum, blackberry, cherry, peppercorn, earth and leather.
Larner 2014 Syrah Ballard Canyon

If you have visited our site before, you know we are big fans of Michael Larner of Larner Vineyard & Winery. He helped to put Ballard Canyon and their Syrah on the map. He was instrumental in founding the Ballard Canyon AVA in Santa Barbara County.

Michael’s background is in geology and he is an invaluable resource for discussing the soils of the entire Santa Barbara Region. He is passionate about the region and it’s wines, most especially the Syrah from this little corner of the universe.

This wine is all Estate grown fruit that is aged 22 months in 33% new French oak and 8% new American oak (the rest is neutral oak).

  • Larner Vineyard Syrah
  • Larner Fête 2016, Larner Vineyard
  • Larner Vineyard Sunset

Aromas, flavors and pairings

This wine was the biggest we served at 14.9%. With a complex nose, we set out scent jars of blackberry, plum, cherry, pepper corns, leather and earth. We paired this with our favorite bite with syrah, bacon wrapped dates.

Visit Larner

If you want a bottle of this wine, or to taste his other wines, head to Santa Barbara and Los Olivos. You can find the tasting room at the corner of Grand Avenue and Alamo Pintado Ave next to the Los Olivos General Store. Grab a tasting and a sandwich from next door and sit at a table in front in the shade, behind the historic gas pump.

2900 Grand Avenue
Los Olivos, CA 93441
Email: [email protected]
T: (805) 688-8148

Open Daily 11-5

It was a fun evening and hopefully everyone discovered a new wine that they enjoyed! We got up today to 85 dirty glasses! I have a new appreciation for tasting room staff who deal with this, and then some, daily! Was it worth it? Damn straight! We got to explore the world with wine while sitting in the living room with friends. What could be better?

85 dirty wine glasses
A sampling of the 85 dirty wine glasses after last nights tasting.

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Exploring the Grand Terroir of Gérard Bertrand with Tautavel and La Clape

Gérard Bertrand wines of Limoux, Tautavel & La Clape

Gérard Bertrand Côte des Roses - courtesy Gérard Bertrand

Even if you are not an expert on French Wine, you are sure to have heard of Gérard Bertrand. He produces that stunning bottle of rosé Côte des Roses. You know, the bottle with the rose embossed on the bottom. It’s hard to miss! And…it’s a lovely wine, that actually comes from the Côte des Roses, an area near Gruissan in Languedoc in the South of France. But Gérard Bertrand is much more than simply rosé….

Gérard Bertrand – the man

Gérard’s family had an estate vineyard. He learned alongside his father. Of course he went off on his own and found a passion for Rugby, which he played professionally for many years. But he always had a passion for wine. When his father passed in 1987 he returned to take over the family’s Villemajou Estate and later created the Gérard Bertrand wine company.

Languedoc -Roussillon

Map of the Languedoc-Rousillon Wine Region in France
The Languedoc-Roussillon Wine Region in France

Even if you enjoy French wines, Languedoc is rarely one of the first regions you will encounter. This region is in the south of France to the West of the famous Provence. It is the region that wraps around the mediterranean sea from Nîmes to the border with Spain.

The red grape varieties here include Grenache, Syrah, Mourvèdre, Cinsault, Carignan, all of which can be beautifully blended. We will explore two of these blends below, as well as dipping our toes into a bit of Crémant from Limoux.

Gérard Bertrand – Expressing the Terroir

At Gérard Bertrand they are dedicated to biodiversity and to the area of Languedoc-Roussillon. They expanded from the original Villemajou vineyard to purchase Cigalus Estate, Château Laville Bertrou and the Aigle Estate. Beyond that they now include Château la Sauvageonne, Château la Soujeole, Clos d’Ora, Clos du Temple, Château les Karantes, Château Aigues-Vives, Cap Insula winery, Château des Deux Rocs, Château de Tarailhan and the Estagnère Estate, in their portfolio.

Biodynamic practices

After becoming interested in homeopathic medicine in the early 2000’s, Gérard became interested in Biodynamics and in 2002 started farming the Cigalus Estate biodynamically. They have since converted all their estates to biodynamic practices.

Many of the pieces you will see below will focus on the Biodynamic Cigalus Blanc, the wine that Gérard Bertrand provided as samples to many of the French #Winophiles. With many people interested the list had to be limited. Late to the party we did not receive the samples, but we were able to find several other bottles of Gérard Bertrand wines that peaked our interest!

The Grand Terroir range of wines they produce allow you discover each unique region. In addition they produce a Crémant de Limoux, claimed to be the region where sparkling wine originated. I mean how could we pass that up?!

Limoux

Map of Limoux courtesy Gérard Bertrand

So we have all probably heard the story of the famous monk Benedictine Dom Pérignon who lived in Hautvillers in the Champagne region of France, discovering bubbles and tasting the stars! Dom has, in legend, often been credited with inventing Champagne. He lived from 1638 to 1715. Well… in Limoux they say that in 1531, the monks of Saint Hilaire were the first to discover the bubbles and begin using the “traditional methode” to produce sparkling wines. I’ll let them duke it out, you can pour me a glass of either and I will be happy to watch them debate while I simply enjoy the delicious wine.

Limoux sits in the cool foothills of the Pyranees, an area perfect for growing grapes for sparkling wine. For more on this area, I highly recommend visiting the Limoux AOC page on Languedoc Wine site!

Gérard Bertrand Cuvee Thomas Jefferson Crémant de Limoux Brut Rose 2016

Gérard Bertrand Cuvee Thomas Jefferson Cremant de Limoux Brut Rose 2016 Bottle shot
Gérard Bertrand Cuvee Thomas Jefferson Cremant de Limoux Brut Rose 2016

Crémant de Limoux is said to be the only sparkling wine that Thomas Jefferson kept in his cellar. I like to picture him receiving the sparkling bottles from the chilly basement through his wine elevator…leave it to Thom to invent this stuff. (We visited Monticello a few years ago, hence the photos).

This particular wine is a blend of 70% Chardonnay, 15% Chenin, and 15% Pinot Noir.

The Grapes are harvested when their acid-sugar balance reach their best. The fruit is transferred to the winery and immediately pressed in a pneumatic pressing machine. In addition to reinforce the perception of freshness and balance, the dosage is very precise. The Pinot Noir grapes are not macerated, in order to preserve their colour. The must is transferred to the vats for alcoholic fermentation using the same process used for still wine. After malolactic fermentation in the vats, the wine is blended together and then transferred to the barrels to mature for 8 months.

From Gérard-Bertrand.com

La Clape

During the Roman era, this area was actually an island. No longer an island, La Clape is bordered to the east by the sea, to the west by the low-lying alluvial plains of the Aude and to the south by the lagoons. The soils here are loose limestone.

  • Map of La Clape in Languedoc courtesy Gérard Bertrand
  • Photo of La Clape courtesy Gérard Bertrand

Gérard Bertrand Grand Terroir La Clape 2015

Gérard Bertrand Grand Terroir La Clape 2015 bottle shot Languedoc
Gérard Bertrand Grand Terroir La Clape 2015

The wine is a blend of 50% Syrah, 35% Carignan and 15% Mourvèdre. It sits at 13.5% abv

A slow ripening process and a late harvest (end of September to mid-October) are the key ingredients for producing grapes that are ripe, healthy and concentrated and also aids the extraction of colour and aromas during fermentation and maceration. The grapes are harvested by hand when they have reached peak ripeness and transported to the winery in special bins. They are then de-stemmed before being transferred to the stainless steel vats for maceration, lasting 20 to 25 days. The wine is then decanted into barrels for 8 months of ageing.

From Gérard-Bertrand.com

Tautavel

Tautavel is a village in the Roussillon region, located between the Pyrenees and the Mediterranean. This region lays claim to some of the oldest hominid remains in Europe. In 1971, the remains of Tautavel Man were discovered. These remains date to 450,000 years ago, and the area is thought to be one of the cradles of civilization.

  • Map of Tautavel courtesy Gérard Bertrand
  • Photo of Tautavel courtesy Gérard Bertrand

Gérard Bertrand Grand Terroir Tautavel 2015

Gérard Bertrand Grand Terroir Tautavel 2015 bottle shot Languedoc
Gérard Bertrand Grand Terroir Tautavel 2015

This wine is a blend of Grenache, Syrah & Carignan and sits a 15% abv

Work in the vineyard starts by selecting the most suitable plots of land for each variety. The grapes are harvested once they have reached peak maturity, determined by regular tasting, and are sorted twice: once in the vineyard and again in the winery. The fruit is vinified in the traditional manner, the grapes are de-stemmed and then undergo maceration for 3 to 4 weeks. The must is then pressed before malolactic fermentation begins. 33% of the wine is transferred to barrels and matured for 9 months, while the rest matures in the vats.

From Gérard-Bertrand.com

The Pairings

I sat with the tech sheets for each of these wines and prepared a menu, which began and ended with the Crémant de Limoux Brut Rose.

Salmon Crostini

  • Salmon Crostini with raspberry jam or caviar
  • Gérard Bertrand Crémant de Limoux with Salmon Crostini

The salmon crostini was simple, just crostini, (sliced baguette, brushed with olive oil and baked 8-10 minutes) topped with smoked salmon, a dot of creme fraiche and then either a dab of raspberry jam or a dab of caviar.

The Crémant was beautiful in the glass, clear with fine bubbles and a light salmon color, that looked gorgeous next to our salmon crostini. The nose hit you first with tart fruit followed by whiffs of toast.

This was beautiful with the salmon, the acid and bubbles cutting through the fat. The creme fraiche mirrored the tartness in the wine and the crostini brought in those toasty elements. It was interesting to see how the difference of salt or sweet on the top affected the experience. I enjoyed the jam matching the fruit in the wine and balancing it with that hint of sweetness, but the crostini with the caviar was my favorite. The caviar contrasted beautifully, pulling forward the fruit notes in the wine. This was a delicious bite and pairing.

Cheese & charcuterie

Cheese and Chacuterie platter Gouda, triple creme, manchego, berries, nuts, honey, sopresso
Cheese and Charcuterie platter

We opened the two red wines and put together a cheese & charcuterie platter, which included gouda, manchego and a St. Angel triple creme cheese. I added some sopresso, honey & walnuts, as well as an assortment of berries; strawberries, raspberries and blackberries.

I found that the triple creme cheese went beautifully with both wines, with the wine pulling forth some beautiful floral notes in the cheese. The Tautavel was surprisingly nice with the salmon crostini with caviar, brightening and highlighting the food.

As expected the sopresso was wonderful with the La Clape with the mouvedre in the blend. The La Clape was also very nice with the crostini with the jam. Together both the jam and the wine felt brighter in my mouth.

Sous vide pork in caramel sauce & Roasted fennel & Peppers

  • Pork in Caramel sauce to pair with the Gérard Bertrand 2015 Tautavel
  • Sous Vide pork w/caramel sauce & roasted fennel and peppers

Gérard Bertrand’s suggested pairings for the Tautavel included “grilled peppers, pork in caramel sauce and rabbit with prunes and fine cheeses”. The tasting notes also listed red fruit and raspberry aromas underpinned by spicy notes…delicate notes of scrubland and spices on the palate”. In addition they noted “Ripe black fruits, chocolate, licorice and smoked herbs…”

Intrigued by the pork in caramel sauce, I found a recipe for sous vide pork to riff on. The pork went into the sous vide with a rub of salt, pepper, paprika (for those subtle spices on the palate) and rosemary (for the scrubland herb notes). 2 hours later, we seared the chops and drizzled with a caramel sauce with salt pepper and rosemary. This plated with roasted fennel (pulling forward those licorice notes) and peppers with a bit of rubbed sage (more scrubland). We garnished with fresh fennel and sage leaves and blackberries to tie in the “ripe black fruit”.

Roasted Chicken on a bed of cous cous with arugula and cranberries

Roasted chicken on a bed of cous cous with rosemary, cranberries and arugula
Roasted chicken on a bed of cous cous with rosemary, cranberries and arugula

The La Clape suggestions included roasted poulty and creamy cheeses. We had already enjoyed this with the triple creme, so now it was onto tasting it with the roast chicken. I served this on a bed of cous cous with cranberries to pull those fruit notes and arugula to pull some of the peppery notes, as well as add a bit of green.

Both of the wines paired well with the food. These wines are lovely on the nose, but feel lighter on the palate, so that they were beautiful to pair with these lighter meats without overpowering the flavors of the dishes.

Dessert – Deconstructed Berry tart

Deconstructed berry tart with the Gérard Bertrand Cuvee Thomas Jefferson Cremant de Limoux Brut Rose 2016
Deconstructed berry tart with the Gérard Bertrand Cuvee Thomas Jefferson Cremant de Limoux Brut Rose 2016

With a Brut Rosé you can rarely go wrong with a red fruit desert, and this was no exception. I created a simple deconstructed berry tart, with crumbled shortbread, raspberry jam, a puree of raspberries an strawberries, fresh blackberries, raspberries, strawberries, blueberries, mint and a raspberry sorbet.

We poured another glass of the Gérard Bertrand Cuvee Thomas Jefferson Crémant de Limoux Brut Rose 2016 (which we had stoppered, pressurized returned to the fridge to preserve the bubbles while we enjoyed the rest of the meal). This pairing did not disappoint and was the perfect end to an evening of delicious wines.

This was a beautiful exploration into this region and this winery for me. I encourage you to search for Gérard Bertrand wines, beyond that beautiful rosé and taste a bit of Languedoc.

The French #Winophiles

Read on for more great pieces on the wines of Gérard Bertrand. As I mentioned before, many of these will focus on the wonderful 2018 Cigalus Blanc, an exceptional white blend that I look forward to tasting in the future.

And join us on Saturday May 18th at 11 am EST on twitter to discuss these wines! Just follow #Winophiles to find us!

Michelle Williams – Rockin Red Blog: “Celebrating Biodynamic Viticulture And The Beauty Of The Languedoc With Gérard Bertrand #Winophiles

Lynn Gowdy – Savor the Harvest: This Biodynamic Wine Is a Summer Pleaser + Saturday Culinary Concoction.

Wendy Klik- A Day in the Life on a Farm :  ” New Wine Paired with an Old Favorite.”

Camilla Mann – Culinary Adventures with Camilla: “Lemon-Caper Halibut + Gérard Bertrand 2018 Cigalus Blanc

Linda Whipple, My Full Wine Glass : “Languedoc Wine Meets Lebanese Cuisine” 

David Crowley – Cooking Chat: “Savoring a Special White Wine from Souther France

Pinny Tam – Chinese Food and Wine Pairings: “Exploring Languedoc-Roussillon with Chateau Millegrand Minervois Mourral Grand Reserve + Chinese Charcuterie Board #Winophiles

Jeff Burrows – Food, Wine, Click: “Butter Roasted Fish with Gérard Bertrand’s Cigalus Blanc”

Jane Niemeyer – Always Ravenous: Chicken Korma with Gérard Bertrand Cigalus Blanc

Cindy Lowe Rynning – Grape Experiences: “The Wines of Gerard Bertrand: Expect Joie de Vivre with Every Sip

Susannah Gold – Avvinare: “A Wine from Gerard Bertrand: A Larger than Life Figure

Deanna Kang – Asian Test Kitchen:  “Gerard Bertrand Rose Paired with Subtly Spiced Shrimp”

Cynthia  Howson & Pierre Ly – Traveling Wine Profs:Comfort Food and Sunny Red: Gérard Bertrand Côtes des Roses with Senegalese Mafé and Fonio

Jill Barth – L’Occasion:A Name To Know: Gérard Bertrand

Gwendolyn Lawrence Alley – Wine Predator:”Bertrand’s Biodynamic Cigalus Paired with French Sausage

Liz Barrett – What’s in that Bottle: “Get to Know the Winning Wines from Languedoc Icon Gérard Bertrand

Nicole Ruiz Hudson –  SommsTable: “Cooking to the Wine: Gérard Bertrand Grand Terroir Tautavel Grenache-Syrah-Carignan with Saucy Lamb Loin Chops

Rupal Desai Shankar – Syrah Queen:A Commitment To Languedoc – The Biodynamic Wines Of Gerard Bertrand

Payal Vora, Keep the Peas:Aude: Alive in More Ways Than Wine

L.M. Archer:The Hedonistic Taster: Gérard Bertrand 2018 Cigalus Blanc

As always be sure to follow us on Facebook, Instagram and Twitter to keep up to date on all of our posts.

Fabulous French Biodynamic Wines and some Exquisite Pairings #Winophiles

Livienière 2011 Les Planels a biodynamic French Wine

biodynamic

adjective

bio·​dy·​nam·​ic | \ˌbī-(ˌ)ō-di-ˈna-mik,

Definition of biodynamic 

1 : of or relating to a system of farming that follows a sustainable, holistic approach which uses only organic, usually locally-sourced materials for fertilizing and soil conditioning, views the farm as a closed, diversified ecosystem, and often bases farming activities on lunar cycles Followers of biodynamic viticulture not only abstain from the use of chemicals, but also take a more holistic approach, viewing their environment—the soil, plants and animals—as a working unity that should be as self-sustaining as possible.— Alison Napjus biodynamic practices

2 : grown by or utilizing biodynamic farming biodynamic vegetables a biodynamic vineyard

Merriam Webster definition https://www.merriam-webster.com/dictionary/biodynamic

Biodynamics and me

I grew up with a Mother Earth News on the coffee table, the Farmers Almanac from my dad’s shelf was referred to for the garden.  I do Yoga and believe in chakras.  You will find a stone or crystal in my pocket most days and essential oils in my drawer.  I have a dear friend who has a house in Hawaii, she and a friend put out gifts for Pele during the last expansion of Kilauea and I am sure that it protected her home.  Yet somehow, when I speak with winemakers or vineyard owners about biodynamics, the skeptic comes out in me.  I will talk with them about how it is probably the attention to detail in the vineyard that causes the results to be so good.  And they ARE good, of that I am sure. 

Michael and I had a discussion about this recently.  I value his perspective, as he tends to be analytical with these things.  We talked about the preparations, with cow manure in a cow horn buried in the ground.  Sounds like a “potion” right?  But you are creating something with the biology in the ground, the micro-organisms on the site.  That’s science.  We discussed the leaf days, which I have been really hesitant to buy into, but they are based on moon cycles.  I’m a woman, I believe in moon cycles.  Again…there is some science behind it.

Finally we came around to the founder, Rudolph Steiner, and I think I found my answer.  I don’t have enough depth of knowledge on him and I am skeptical of one guy coming up with all the answers.  (ie, I love Bikram Yoga. Bikram Choudhury, the founder of this style yoga…not so much)

What I will tell you, is that I have yet to meet a biodynamic wine that I didn’t like,  and when it comes to the people I have met on vineyards who are growing biodynamically, they are some of my very favorite people in the industry.  You can check out a couple of interviews we have done with Jason Haas of Tablas Creek and Rudy Marchesi of Montinore.

 But for now, lets get on to a quick explanation of biodynamics and then move on to the wines!

Biodynamics

As the definition at the top says, this is about a holistic approach to farming that looks at the farm as a self-sustaining system.  It takes organic a step further.  These farms work without chemicals and adhere to a lunar calendar. 

Biodynamics in Winemaking

Rudy Marchesi reminded me in our interview

…biodynamic practices were established as agricultural practices.  …Biodynamic winemaking is an extension of the thought process. 

Rudy Marchesi, in our interview July 2018.

Biodynamic practices have been adapted to growing wine grapes and processing wine.  Demeter International is the most recognized organization for official biodynamic certification.  https://www.demeter-usa.org/

Certification is difficult, can be expensive and must be renewed annually. Biodyvin is another organization in Europe that certifies vineyards http://www.biodyvin.com/en/home.html

You can find certification logos on bottles in different forms.

Biodynamic logos on labels
Biodynamic logos on labels

Finding Biodynamic wine

It’s tough!  If you are not out in wine country it can be hard to find!  In Las Vegas I could not find any biodynamic French wines at the “to be unnamed” wine store that claims to be “total” on the wines is carries.  The manager told me that 100% of the people buying wine do not care about biodynamics. After a sharp glance from me, he updated his statement to “only 1 out of 100 customers care”.  I did admonish him, that as people in the industry, it was our job to educate people on this subject.

So I searched and finally purchased wine online to be shipped to me.  I was lucky to have Jeremy at wine.com who was willing to do the research and provide me with multiple links to wines they had available to choose from.  I settled on the Château Maris Les Planels Old Vine Syrah La Liviniere Minervois 2011 and the Domaine Fouassier Sancerre Les Chailloux 2016.

The bottles arrived and I found them to be without Demeter labels.  But I had researched and each of the wineries said they grew biodynamically! Well they are.  My love/hate relationship with certifications comes out here.  Running a winery is a busy all-encompassing business.  Certification means extra time and money that many wineries may not have.  Also, it depends on when they were certified!  I checked my Tablas Creek bottles.  They were certified in October of 2017, so it won’t be until the 2018’s are released that they will be able to put the Demeter logo on their label.

They have a great piece on their blog about attending the International Biodynamic Wine Conference that makes for great reading.  https://tablascreek.typepad.com/tablas/2018/05/consumers-dont-really-understand-the-difference-between-organic-and-biodynamic.html

So…while I won’t show you Demeter logos on the bottles I tasted, I will tell you about the vineyards and their biodynamic practices.  And then…we will get to the delicious pairings.

Domaine Fouassier Sancerre Les Chailloux 2016

Domaine Fouassier 2016 Les Chailloux Sancerre
Domaine Fouassier 2016 Les Chailloux Sancerre

Sauvignon Blanc from Sancerre, Loire, France  $29.99

About Domaine Fouassier

This domaine has been in the Fouassier family for 10 generations, with Benoit and Paul Fouassier at them helm. The domaine is 59 hectares of mostly Sauvignon Blanc.  Wines are vinified by parcel here to showcase the individuality of the sites.  They have members of Biodyvin since 2009.

Biodynamics to them means enchancing the soil and the plant, applying preparatio