Bordeaux Bubbles? #Winophiles

Crémant de Bordeaux Amelia Brut Rose and Calvet Blanc

Bordeaux… You think rich red wines, Cabernet or Merlot based. Or perhaps you think of Sauternes, those luscious sweet wines from southwest Bordeaux. But when you think of Bordeaux, do you think of bubbles? Probably not.

It’s not easy to find crémant de Bordeaux in the US. I checked local wine shops, to no avail and then searched online. After going through 8 sites, I found 3 crémant de Bordeaux wines on one of the larger sites. I snapped up 2 bottles and noticed when I went back to jot down the details on the wines, that I had purchased the last bottle they had available of one of these wines. (Okay…I did find one by the glass at a local restaurant. More on that later.)

So why am I talking about them, if they are so hard to find? Well, like with anything, supply is often dictated by demand. So let’s increase the demand. Go ask for a crémant de Bordeaux! Let’s get a few more available in the marketplace!

These are delicious sparkling wines made in the traditional method that are a fraction of the price of Champagne!

Crémant

The word “crémant” means “creamy” and refers to the fine bubbles in these wines. (Notice that fine stream of bubbles coming up from the bottom of this glass).

There are some rules for using the term “Crémant”. (Crémants.com)

  • must be within the protected designation of origin (PDO)
  • grapes must be picked by hand
  • they must age for at least 12 months
  • they are made in the méthod traditionelle (Traditional/Classic Method)
  • limit of 100 liters for 150 kilos of grapes pressed
  • maximum sulfur dioxide content not over 150mg/l
  • sugar content is less than 50g/l

Crémant de Bordeaux is one of eight french Crémants.

These are classified by region and include:

  1. Crémant de Loire
  2. Crémant d’Alsace
  3. Crémant de Bourgogne
  4. Crémant de Die
  5. Crémant de Limoux
  6. Crémant de Jura
  7. Crémant de Savoie
  8. Crémant de Bordeaux

***Side note….there is also Crémant de Luxembourg, which is from Luxembourg outside of France. It’s the only place outside of France where the term “crémant” can legally be used. (Wine Folly – All about Crémant Wine)

Crémant de Bordeaux

While sparkling wines have been made in Bordeaux since the 1800’s, the appellation was not official until 1990! While production has been typically pretty low, it’s currently increasing, especially the rosé. Two of the 3 wines I found were rosé. This is probably to be expected in this region. Crémant de Bordeaux is actually one of the largest appellations in France in regards to geographical area with more than 500 different vineyards. (Bordeaux-Magazine-US/The-Ultimate-Guide-to-Cremant-de-Bordeaux)

Vignoble de Bordeaux
Vignoble de Bordeaux

As of 2018 crémant de Bordeaux was selling 6.4 million bottles each year. The overall Bordeaux AOC encompasses 111,400 hectares, 910 of these hectares are designated for Crémant. Most of these wines are sold on the French market, with just 20% headed to export markets. (Crémants.com)

Grape varieties for crémant de Bordeaux

So the other great thing about crémant is that you get to taste sparkling wine from varieties other than the Pinot Noir, Chardonnay and Pinot Meunier of Champagne. These wines are made from the grapes of the region and for Bordeaux that means…

Red grape varieties for crémant de Bordeaux rosé

  • Merlot
  • Cabernet Sauvignon
  • Cabernet Franc
  • Malbec
  • Petit Verdot
  • Carménère

White grape varieties for crémant de Bordeaux Blanc

  • Savignon Blanc
  • Sémillon
  • Muscadelle

Primarily, as expected, with rosé you see Merlot and Cabernet Sauvignon used for these wine with smaller amounts of the other grapes sometimes. Typically these are Cabernet Sauvignon dominant. For the white sparklings, again, the primary white grapes of the region and they are Sémillon dominant. Keep in mind that rosé just indicates skin contact for color, I had a white crémant that had Cabernet Franc as part of the blend. It was not allowed extended skin contact so it imparted no color to the wine.

On to the Wines

Amelia Brut Rosé

Remember when I mentioned that I found a crémant de bordeaux by the glass locally? Well this was the one. I had already ordered the wines online, when a friend and I had dinner at True Food Kitchen. They offer 3 sparkling wines on their menu and one was the Amelia Brut Rosé. The bartender was kind enough to let me do a bottle shot.

  • Amelia Crémant de Bordeaux Brut Rosé
  • Coupe of Amelia Crémant de Bordeaux

Winemaker notes

  • 85% Merlot, 15% Cabernet Franc
  • 12.5% abv
  • fermented over 3 weeks in cool temperatures
  • aged sur lie 2 months before bottling
  • rested another 18 months en tirage
  • SRP $23.99

They served this in a coupe and the bubbles were really hard to see, but the wine did feel effervescent on my tongue. When we served this at home, I noticed the same thing. It is aromatic with red and black fruit notes.

Calvet Crémant de Bordeaux Brut 2016

Calvet Crémant de Bordeaux
Calvet Crémant de Bordeaux

Winemaker notes

  • 70% Sémillon, 30% Cabernet Franc
  • fermented at low temps
  • 2nd fermentation 9 months
  • 11.5% abv
  • $16.99 SRP

Made by Calvet

The grapes for this particular wine hail from the Entré-Deux-Mers region of Bordeaux. Entré-Deux-Mers means, “between two seas” which indicates it’s location between the Garonne & Dordogne rivers in the central part of Bordeaux. (You can see this on the map above.)

Sémillon is the main grape used in the sweet white wines of Sauternes. It’s also one of the major varieties from the Hunter Valley in Australia, where we were able to taste quite a few dry sémillons. This variety ages very well developing nutty flavors.

Pairings

Suggested pairings for the Amelia rosé included “flavorful cheeses, fresh seafood or meats, like duck, chicken and pork, with flavorful, fruit-based sauces”. The Calvet…well, it was tougher to find information, but I found mention of serving it on it’s own or with dessert.

Crémant de Bordeaux snack pairing with berries and cheese crisps.
Crémant de Bordeaux snack pairing with berries and cheese crisps.

After a small snack of raspberries, black berries and cheese crisps, I settled on surf and turf for dinner! We did a simple salad with crab and then bacon wrapped filets that I topped with a berry sauce. (Blackberries, raspberries, rosemary, sage, red wine, salt, pepper and worcestershire sauce). We finished off the meal pairing with apple turnovers. (Yellow fruit? That’s all I could come up with).

Crémant de Bordeaux pairings, crab salad and bacon wrapped filet with berry sauce
Crémant de Bordeaux pairings, crab salad and bacon wrapped filet with berry sauce

The Calvet went well with the crab salad, the Amelia Brut Rosé was heaven with the steak. The berry notes pulled to the front with the berry sauce and the fat in the bacon was balance beautifully by the acid in the wine. You know, bubbles, they are just really wonderful. They are joyful and they clean your palate making each bite as delicious as the first. I was sad when my steak was gone.

Calvet Crémant de Bordeaux with apple turnovers
Calvet Crémant de Bordeaux with apple turnovers

The Calvet went beautifully with the dessert, nicely playing off the sweet softness of the apples.

More on crémant de Bordeaux

While I was only able to find these two crémants, I do have a friend in Bordeaux who wrote a piece on one of the larger producers in the region. Les Cordeliers where they have been producing sparkling wines for over 120 years. It’s well worth the read and has some stunning photos.

Jennifer has tons of great insider information on the Bordeaux Region that you can find on her site Bordeaux Travel Guide.

The French #Winophiles

Of course the reason we are discussing crémant de Bordeaux is because it is the French #Winophiles topic for March! (Thanks Guys for an excuse to drink Crémant!) You can join us on Saturday March 21st at 8 am PST on Twitter, following #Winophiles to join the conversation and hear about all the Crémants we all tasted! Then for more info…check out all the pieces below!

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

Nesting and pairing – polenta with red pepper and eggplant with a Rhône Style blend

Polenta with Roasted vegetables Larner 2017 Elemental and Loki

Many of us, find ourselves staying in more these days. As I write this, Broadway has announced that all theatres over 500 seats will go dark through April. I sit in Vegas, a member of the entertainment industry, waiting to see what will happen here. I have friends in Washington, who are staying at home. It’s an angsty time. We are all a little nervous. Many will be nesting out of necessity, not choice. I feel lucky to know that if I am stuck at home, I have a cellar to allow me to travel. If you find you must stay at home. Take the time for a bit of self care. This recipe and pairing is just an example. I look forward to hearing what amazing creations you pull out of your cupboard.

Staying in and traveling through a bottle of wine

Last week, I didn’t want to got to the grocery store. I was willing to cook, just not to drive.

So, what to pair?

What’s in the cupboard?

In the fridge I found a 1/4 of an onion, a red pepper, an eggplant, some olives and capers and a lemon. In the pantry a canned of diced tomatoes, garlic and polenta and in the back yard my rosemary and sage were taking off!

Roasting vegetables

I diced the eggplant, onion and red pepper. Then I tossed in a couple of cloves of garlic, some fresh sage and rosemary. This all was doused with olive oil and sprinkle of salt and pepper. I lined a baking dish with parchment (for ease of clean up) and tossed the mixture in. The oven went to 450 degrees (on convection roast mode) and in it went for 45 minutes.

Chopped onion, pepper, eggplant and garlic with rosemary and sage
Chopped onion, pepper, eggplant and garlic with rosemary and sage

A couple minutes later it occurred to me that roasted lemon would play nicely in this so I sliced some lemon tossed it in.

Making polenta

While that roasted away, I whipped up the polenta. It takes about 30 minutes by the instructions on the bag of Bob’s Red Mill polenta. I kept long sleeves on and used oven mitts for stirring, cause it will bubble and pop and can really burn you, so stay safe. After 30 minutes I added some butter and then poured it into a pyramid shaped glass bowl that I had to mold it.

The roasted veggies came out of the oven and I added the can of diced tomatoes drained.

Finishing the dish

Polenta with roasted eggplant, garlic, lemon, red pepper with tomatoes, olives & capers
Polenta with roasted vegetables

After 10 minutes, the polenta was set (I threw it in the fridge to set faster). I sliced the polenta, and pan fried it in butter and olive oil to make it a little crispy. I found a pretty plate to put it on, and topped with my roasted vegetables. This was garnished with black olives and capers and some more fresh herbs.

Larner 2017 Elemental

Larner 2017 Elemental
Larner 2017 Elemental

I had pulled out a bottle of Larner Vineyards and winery 2017 Elemental. This wine from Santa Barbara’s Ballard Canyon AVA is 65% Grenache, 19% Syrah and 16% Mourvèdre. It is aged 22 months in neutral french oak.

This wine had a beautiful acidity that was really wonderful with this dish!

So, take an opportunity to nest. To curl up with a bottle and do some virtual travel. Dig through the cupboard. You might be surprised at the amazing things you can make.

For more information on the Larner Vineyard and Winery

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

Though the mountains may crumble…Apremont and some Alpine pairings #Winophiles

Apremont and morbier from Valley Cheese and Wine

Inspired to find some “Godforsaken Grapes”

At Cam’s suggestion, I picked up Jason Wilson’s “Godforsaken Grapes” to read for this month’s French #Winophiles piece. I’ve been devouring it whenever I have a moment free.

Godforsaken Grapes by Jason Wilson and a cup of tea
Godforsaken Grapes by Jason Wilson and a cup of tea

On Saturday February 15th, the #Winophiles will gather on Twitter to talk about indigenous french grapes, “godforsaken grapes” if you will, at 11 am EST. I can’t wait to see what other grapes that I’ve never tasted that the other #Winophiles find. You will find a list of their pieces at the bottom of this post!

As a wine lover who geeks out over obscure and underappreciated wines and grape varieties, this book turned out to really be my jam. If you are into those kind of things, I suggest you pick it up too. It’s uber fascinating!

Now that I was into the book, I needed to locate a wine from one of these “Godforsaken grapes” that was from France. *reminder…Vegas can be a wine desert, and I was really determined to try to buy from a local shop. Solenne at Valley Cheese and Wine came through for me with a Jacquere from Apremont, as well as a bit of morbier cheese to pair.

  • Our visit to Valley Cheese and Wine to pick up an Apremont & some morbier cheese
  • The cheese counter at Valley Cheese and Wine

Little did I know that the #winepw crew was diving into Savoie this month! I’ll link at the bottom to a place you can find all their posts if you want more information.

So now I have the wine and some cheese. Time to dig in deeper to the region, this Jacquere grape and perhaps some foods to pair with it.

Savoie

First things first, the pronounciation is “sah-VWA” This is not like the Benny Goodman song (Stompin’ at the Savoy) or the London Savoy Hotel, although sometimes you see it spelled that way.

Savoie is a French Department on the eastern edge of France bordered by Italy and Switzerland. Switzerland dips into France a little here with Geneva.

This is region known for it’s beauty, with vineyards, lakes and of course the alps. These are considered the Rhône Alps, and were inhabited by a Celtic tribe who fought back the Romans, until finally being overtaken in 121 BCE. The area since then has been a part of multiple kingdoms and in the middle ages was controlled by the House of Savoy. Savoy became a permanent part of France in 1860. Most of the land is mountainous, with farmland between the mountains and the lakes. The farmland is devoted to cattle, dairy, apples, grains and vines.

Apremont

Vineyard in front of mount Granier of the Chatreuse mountains, Apremont, Savoy, France.

My title for this piece is in honor of Apremont. This region had what is thought to be Europe’s largest landslide back in 1248 which created this environment at 1150 feet for vineyards. Soils here are chalky and they catch the morning sun. The name means “Bitter Mountain” in honor of the many lives lost in this landslide. From the Les Rocailles site

This appellation takes its freshness from the typical ground of Savoy, composed of calcareous rocks, consequence of the landslide of the mount Granier in 1248

http://www.lesrocailles.fr/en/cuvee-apremont-les-rocailles–5.html

Apremont is one of the Cru Villages in Savoie. The AOC dates to 1973. The landslide left it barren for decades. The wine scene here began in the end of the 18th century.

Jacquère

Jacquère, the wine grape, is thought to be of french origin. This white wine grape variety, like the others in this region does not reach as high alcohol levels as other varieties. Hence, the 11.5% abv on the bottle I have. It is one of 10 grape varieties allowed in AOC Vin de Savoie and must make up 80% of the wine. It is the most widely planted grape in the region accounting for 50% of the plantings.

Wines from Jacquère can are dry and can range from floral and fruity (think peach, pear and maybe grapefruit) to mineral. These wines are typically meant to drink early.

There is a beautiful piece in the Decanter on this grape and region.

Pierre Boniface

The biggest producer in Savoie, Pierre Boniface’s Apremont is their signature wine, making up 70% of production. Pierre took over the business from his father, starting with just 20 acres of vineyard. Sadly, his children did not want to go into the wine business. Guillame Durand and Alban Thouroude bought the business from him. They are from Savoie and were college friends. You can read more on their story below in an article in France Today, as well as some information on their Les Rocailles vineyard.

Pairings

What to pair with an alpine wine? The region is huge for cheese, and potatoes are in plentiful supply as are cured meats, fresh water fish, mushrooms, apples and fruits. This is a place where you live out of the cupboards, while the ground is snow covered. So we dipped into recipes from the region that were variations on those winter ingredients.

Raclette

Of course raclette was the first pairing that came to mind, but as Solenne at Valley Cheese and Wine was out of raclette from Savoie at the time, I picked up a beautiful morbier from her. She suggested I try it plain as well as melted, as it really changes the flavors in the cheese. I picked up some raclette from the Murray’s cheese counter at the grocery store and then started digging into typical Savoie dishes.

  • Our raclette pairing with an Apremont from the Savoie region
  • fossil and Fawn, with potato chips and cheese
  • Potato chips with cheese

This alpine dish is simple, boiled potatoes topped with the melted cheese, a side of cured meats and gherkins. You can buy a raclette machine, which has trays over candles to warm the cheese.

Since I didn’t have one of those, I deferred to the method we had used for our raclette & wavy potato chip pairing we did a Christmas or so ago with that fantastic wine from Fossil & Fawn, that I believe Jim and Jenny called a “Gewürvignintocliniger” . Set the oven to broil, oil a cast iron skillet and put in the slices of cheese. When the slices are melted, use a spatula to slide them out and over the potatoes.

Tartiflette

  • Our single serving baked tartiflette
  • Tartiflette ready for the oven
  • Ingredients for the Tartiflette

I love tartiflette, discovering it a little over a year ago when planning a holiday french wine celebration. My dear friend Arnaud said it was one of his favorite french dishes. So, tartiflette was added to the menu and was a hit.

This time I riffed on a recipe, substituted muenster cheese and made two individual tartiflettes. Here’s how I did my quick version…

Saute some chopped prosciutto and onions, add sliced potatoes and cook for about 30 minutes, spoon some into each dish, topped with sliced cheese. Add another layer of both and then pour in some heavy cream. Bake at 425 for 15 to 20 minutes.

Le Farçon or Farçement

I came across a reference to Le Farçon, a Sunday dish that they make in Savoie. Le Farçon is meant to cook in a special pan (think a straight sided, angel food cake pan) in a bain de marie for 4 hours while the family is at Sunday mass. It is a potato cake with dried fruits and apples wrapped in bacon. Quite honestly it looked like something my friend Will would make for a football watching day!

  • Ingredients for our version of Le Farçon,
  • Our version of le farçon prebake
  • Just out of the oven, our loaf style version of Le Farçon from Savoie
  • An inside peak at our Le farçon our dish from Savoie

Well, without quite that much time at my disposal, I found a video with a version of this dish that was a bit simpler. Every family in Savoie has there own variation on this dish. So, I watched the video (which was all in French), caught a couple of words here and there and then from the visuals, concocted my own recipe. Here is the short version:

Le Farçon sliced, fried in butter and enjoyed with fresh greens. Dish from Savoie
A day later, our Le Farçon sliced, fried in butter and enjoyed with fresh greens.

Peel, cut, boil and mash 4 red potatoes (it’s what I had, and I riced them with Grandma’s ricer). Saute some chopped prosciutto and onions in a pan. Saute 2 sliced apples in butter. Mix it all together, add an egg and a handful of dried currants and cranberries, pour into a buttered glass loaf pan, top with a couple pats of butter and bake at 345 for about an hour. Serve sliced. Incidentally, you will find Le Farçon is even better the next day when you can take a slice and fry it in butter and serve with a fresh green salad.

Rissoles or r’zoles

Now I needed dessert. I found a reference to rissoles, an apple filled pastry that is often called r’zoles. With puff pastry in the freezer, this seemed the way to go.

Rissoles (or r'zoles) puff pastry filled with apple compote from Savoie
Rissoles (or r’zoles) puff pastry filled with apple compote

This one is pretty simple. Defrost the pastry, cut into rectangles, make an apple compote (mine had orange juice, sugar and honey). Spoon the mixture in the center of each rectangle of pastry, fold over, seal, top with an egg yolk wash and bake at 425 for 15 minutes. Voila!

Vin de Savoie 2013 Apremont Les Rocailles-Pierre Boniface

This wine on it’s own was dry with an overwhelming nose of bruised tart apple. By itself…not my favorite wine. Perhaps, it is a bit of an acquired taste. Or maybe this is a result of it’s age. With the food however…it was genius! It paired beautifully with the raclette, with the tartiflette with the Le Farçon and with the rissoles! As a food and wine pairing I will rhapsodize endlessly on this. This is by far one the best overall pairings I have encountered. Truly this is a food wine, destined for the local fare.

The French #Winophiles and their “Godforsaken Grapes”

What other “Godforsaken Grapes did the rest of the #Winophiles come up with! Read on!

More on Savoie

If you are really interested in Savoie, Jill Barth from L’Occasion led the Wine Pairing Weekend (#Winepw) group on a discussion of wines from this region. Here is a link to Jill’s piece which when you get to the bottom will provide you with another 15 articles on wines of Savoie!

Meanwhile…I’m off to find some more “Godforsaken Grapes”.

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

A tale of two syrahs

2013 Descendants Liegeois Dupont Red Mountain Syrah from Hedges Family Estate and Bonny Doon 2013 Le Pousseur syrah, mostly from Bien Nacido with bbq, peas and roasted herbed potatoes

It’s no secret that I am a syrah lover. I love it’s wild side, it’s unpredictablility. Winemakers find it to be a malleable grape, one that can take off on tangents. Soil, climate and winemaking technique can affect this grape, making syrah from different regions dramatically different in the glass.

I listened to winemakers across the Santa Barbara region talk about their Syrah’s a few years ago. The difference in climate there can be a bit more dramatic than in other regions their size. The temperature increases by a degree each mile inland you go, making syrah grown in the Santa Rita Hills climatically different than that grown in Ballard Canyon or even further into Happy Canyon. We tasted these wines as they spoke with us about them and the differences were interesting to note.

Since then we have traveled further in California falling in love with the Rhônes at Tablas Creek, and discovering one of our favorite Rhône Rangers, Randall Grahm. We ventured further north into Washington and tasted syrah’s from Yakima Valley, including Red Mountain, which, while primarily known for Cabernet Sauvignon is turning out to be an exceptional place to grow syrah.

2013 Descendants Liegeois Dupont Red Mountain Syrah from Hedges Family Estate.

On a chili evening a while back, we pulled out a bottle of Syrah . This was the 2013 Descendants Liegeois Dupont Red Mountain Syrah from Hedges Family Estate.

2013 Descendants Liegeois Dupont Red Mountain Syrah

We had picked this bottle up when we visited Red Mountain this last year and spoke with Sarah Hedges Goedhart.

I posted about this wine on Instagram that evening…

The geeky bits…

These grapes are from their Les Grosses Vineyard on Red Mountain. Destemmed, partial crush, stainless steel fermenters…pressed to barrel, malo-lactic fermentation, racked off lees. Barrel aged 11 month in 40% new American and French Oak.

14.5% abv $29.00 srp

My notes

It opens with great Syrah funk that I adore! Earth smoke barnyard leather cocoa….my nose was in heaven! The fruit on the palate is blueberries, blackberries and figs, with dark cherries and chocolate and then a bit of lovely baking spice on the end.

Intense without being overpowering, we sipped this for a while (working on videos) before pairing (you’ll have to watch for the pairings)

Crushedgrapechron on Instagram January 15, 2020

At the time I promised to share the pairings. Well, as we started with the pairings, Michael got up, he came back with a bottle of 2013 Le Pousseur Syrah from Bonny Doon. There is a little sadness as I write this. I went to the website to check some of the production notes on this wine…they are gone. Bonny Doon, a legendary California winery helmed by Randall Grahm was sold to Lapis Luna Wines on January 1st. Randall will still be involved, but he will be able to spend more time focusing on his Popelouchum project in San Juan Bautista. (You should read about that, because it’s really fascinating)

None the less…on to the wine.

2013 Le Pousseur Syrah from Bonny Doon

2013 Le Pousseur Syrah from Bonny Doon

Here’s a snipet I found on the web about this wine

If the ’12 Pousseur bore an uncanny resemblance to Crozes Hermitage, our ’13 Syrah definitely shades slightly in the direction of a St. Joseph. With a (gulp) substantial (63%) percentage of Bien Nacido Syrah in the mix, we certainly recognize the contribution of the mostly coolish (global climate change adjusted) Santa Maria climate to the natural acidity and freshness of this wine, as well as to the correctness of varietal expression. Wild plums, blackberries, Griotte cherries and licorice (of course). The tannins are soft and supple, but the wine has so much persistence, there is every indication that it will greatly benefit from cellaring. But for now, the Pousseur will enormously benefit from decantation and the investment in large balloon Burgundy glasses. Excuse me, a lamb chop with a bit of a minty chimichurri is calling my name.

Winemaker notes from (from Randall Grahm) Wine.com

Let it be known that I am indeed a sucker for Bien Nacido. I have waxed poetic before about wines from this vineyard. Recently, I listened to a wonderful interview (from a while back) with Bob Lindquist about the planting of Syrah in this vineyard. (I highly recommend diving into the “I’ll drink to that” podcasts with Levi Dalton). The Bien Nacido Vineyard imparts something to a wine, the nose…I can put my nose in a glass and if it is from Bien Nacido I can tell. So..to begin I knew I was in love with this wine.

Pairings

  • 2013 Descendants Liegeois Dupont Red Mountain Syrah from Hedges Family Estate with gouda, bleu cheese, prosciutto and seaweed snacks
  • 2013 Descendants Liegeois Dupont Red Mountain Syrah from Hedges Family Estate and Bonny Doon 2013 Le Pousseur syrah, mostly from Bien Nacido with bbq, peas and roasted herbed potatoes

We paired these wines with bleu cheese, gouda, proscuitto and some dried seaweed snacks. Then we did a simple dinner of peas, potatoes in herbs de provençe and bbq beef. Why peas and seaweed? The umami in these pulls up the umami in the wine.

Comparing the two…

So the Le Pousseur gave me barn, wet hay, leather and smoke on the nose, followed by Eucalyptus and mint. Red and black fruits and barbeque spices. This wine as compared to the Red Mountain was more red fruit, less smoky. It was brighter and a little less brooding.

Both wines were delicious, but the differences were noticeable. While the both had barnyard, earth, smoke and leather, there were nuances between the two even in those notes. The Hedges gave me darker fruit; blackberries, blueberries, dried fig, dark cherries while the Bonny Doon was red and black currents, brighter fruit. The Hedges finished with notes of chocolate and baking spice, while the Bonny Doon pulled in notes of eucalyptus and mint and finished with bbq spices.

It’s something I love about syrah, the nuances. These were great wines that both checked in at under $30 a bottle. The Bonny Doon runs between $20 and $27, depending on where you pick it up. I recommend getting your hands on both of these bottles if you can. Try a side by side, like we did and share with us your thoughts!

Want more on Syrah?

Well we can help you out with that. Here are just a few of the other pieces we have done on this grape!

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

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 12 – Syncline

Syncline

Let’s start with the name. Syncline…where does that come from? It was a new word to me. This winery & vineyard in located in the Columbia Gorge AVA. Vineyards are typically in scenic areas. Grapes like a view. But the Columbia Gorge? Come on…this is a pretty stellar backdrop.

View of Mt. Hood from Syncline Steep Ranch Vineyard

So…back to the meaning of the word Syncline, from their website

syn-cline (‘sin-klin)
a trough of stratified rock in which
the beds dip toward each other from either side

http://synclinewine.com/our-history/

The Syncline winery is located on the Washington side of the Gorge on their Steep Ranch Vineyard. West of the property 300-foot cliffs rise up from the Columbia River…this is the Syncline, locally called the Coyote Wall Syncline.

The Columbia Gorge AVA

Views of the Gorge make this Washington Wine delicious
View of the Columbia River and the Gorge from Syncline’s Vineyard

The Columbia Gorge AVA was established in 2004 and is overwhelmingly known for white wines. This is the sweet spot where the rainy western part of the Gorge and the more arid Eastern Gorge meet. Syncline is on the South Eastern edge of the AVA.

Myself & James Mantone walking the rows at Syncline
James Mantone leading me through the Steep Ranch Vineyard

We spent a wonderful morning, talking with Winemaker, Vineyard Manager and Co-Founder of Syncline, James Mantone. Sitting in their beautiful gardens, we spoke about biodynamics which they are putting into practice here on this vineyard as well among other things before we walked the vineyard to take in the spectacular views at the top of the Syrah block.

But alas…in addition to the wines he makes from grapes grown on the estate vineyard, he also sources some fine grapes from elsewhere to make some beautiful wines. Such is the case with this Picpoul.

Picpoul

Picpoul is a favorite of mine. I have enjoyed Picpoul de Pinet which comes from the South of France right on the Mediterranean coast, as well as some lovely California Picpouls. You can read about those in Picpoul from Pinet and California and a seaside pairing. The name “Picpoul” means lip stinger in French. It is a zippy high acid wine.

Syncline 2018 Picpoul Boushey Vineyard Yakima Valley

Syncline Picpoul boushey Vineyard

We tasted this wine in the tasting room with James when we visited. Since I tend to think of Picpoul and ocean, this was intriguing to me. The grapes for this wine are sourced from Boushey Vineyards in Washington’s Yakima Valley. Boushey Vineyard sits at a high elevation (700-1200 feet) on southern slopes of the Rattlesnake Mountains. Dick Boushey is considered one of Washington States top wine grape growers.

Soil and the long ripening time at this vineyard allow for lots of complex flavors to develop.

The fruit was hand harvested and transported to the winery on October 2nd. It was whole cluster pressed and settled overnight. The juice was then racked to one of our stainless steel tanks. Fermentation completed with no malolactic fermentation. It was aged in stainless steel and bottledin March 2019. 300 cases produced • 12.4% Alc. By Vol.

http://synclinewine.com

The Tasting

Syncline 2018 Picpoul flavor profile
Syncline 2018 Picpoul flavor profile

James tasting notes mention “Bright lemon verbena and key lime blossom” as well as “citrus zest and wet stones”. When we opened this wine, the first thing I smelled was chalk and dust followed my notes of tart citrus fruit. It opened further with some floral notes and then lemon zest and yes wet stones. This wine was completely enjoyable on it’s own.

The Pairings

Herbed goat cheese with the Syncline 2018 Picpoul from Boushey Vineyard
Herbed goat cheese with the Syncline 2018 Picpoul from Boushey Vineyard

We paired this wine with herbed goat cheese and olive oil on bread to start. The pairing sweetened the cheese and brightened the wine and was kind of magical.

Mussels with lemon zest
Mussels with lemon zest

Then we went to a classic Picpoul pairing of shellfish. We had mussels in garlic and butter dusted with lemon zest. Which is indeed a perfect pairing with this wine. Often you think of oysters with Picpoul and somehow those didn’t hit me as the right pairing. Perhaps it was me thinking of the photos I had recently seen of the hoarfrost on the vines in the Yakima Valley. None-the-less this wine wanted a warmer version of shellfish and these mussels did the trick, warm with savory flavors and a bit of brightness, they snuggled with the wine and brightened a chilly evening.

Visit them….

I totally told you all about the vineyard at Syncline, but I skipped right over the stunning gardens and grounds at their winery and tasting room. Here…take a look.

  • Entrance to Syncline Winery in Washington's Columbia Gorge AVA
  • Syncline Winery in Washington Win in the Columbia Gorge AVA
  • Syncline Winery
  • The outdoor tasting bar at the Syncline Winery
  • Beautiful Foudre that was being refinished for wine at Syncline
  • The garden at the Syncline tasting room in Washington's Columbia Gorge AVA
  • Perfect spot for a summer tasting Syncline
  • Syncline Wine's tasting garden in the Columbia Gorge AVA
  • Syncline Wine's tasting garden in the Columbia Gorge AVA
  • Syncline Wine's tasting garden in the Columbia Gorge AVA
  • Syncline Wine's tasting garden in the Columbia Gorge AVA

Head up there in the summer, on a weekend. Drive the Gorgeous Gorge and then stop for a tasting and to enjoy the garden.

That’s a wrap!

All the unwrapping is complete on our 12 Days of Wine Celebration. Hopefully you enjoyed the journey and perhaps have a few wines to search for, or a vacation to plan to take in some of these places.

We wish you all a very happy holiday and a wonderful New Year. Here’s to a spectacular 2020!

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 10 – Girardet

If you have tried today’s variety I want to hear about it! This is Baco Noir, a French American hybrid created by Francois Baco from folle blanche (which is a wine grape from France) and a red grape of the vitis riparia species (comes from America, but the exact grape is unknown). This variety is often found on the east coast and chilly North American regions like Ontario and New York.

Baco Noir at Girardet

The vines for this wine came from New York. In the late 60’s Philippe Girardet was bored of rocket science so he and his wife Bonnie headed north in their VW bus. They settled in the Umpqua Valley in Southern Oregon bought some land, built a cabin and decided to plant a vineyard.

Well to plant a vineyard, you need vines. So they headed cross country in the VW bus and picked up vines in New York, among them Baco Noir.

It was 1990 before Girardet did a single varietal bottling of Baco Noir, the first time this had been done. In 2009 it was Matt Kramer hailed as one of Oregon’s best reds in the Oregonian.

We are here to make discoveries, not to follow the beaten path.

Philippe Girardet, Co-Founder Girardet Vineyards and Winery
Girardet Tasting Room in Umpqua Valley in Southern Oregon

Marc Girardet

Marc Girardet was born in 1975, so the vineyard had just recently been planted. He grew up on the vineyard and then in the winery as that was built. He was away for a bit in the Air Force, but the vines called him home. In 1999 he took over the winemaking from his father. It was time for dad to enjoy the fruits of his labors.

Philippe and Marc Girardet
Philippe & Marc Girardet

The vineyard

We spent an afternoon with Marc, talking on the patio, driving through the vineyard and tasting wine. Marc has planted the back vineyard(Shale Rock Summit) to Italian varieties now including Sangiovese, Barbera and Teroldego. We watched the jackrabbits, talked about the vines, the bush training he was doing and took in the view.

  • Jack rabbits at the Girardet Vineyard
  • Marc & I by the Sangiovese on the Shale Rock Summit Vineyard at Girardet
  • Ancient Marine Shale at the Shale Rock Summit Vineyard at Girardet in Southern Oregon
  • Grapes at Girardet
  • View from Girardet and the Shale Rock Summit Vineyard in Southern Oregon

We did a short version of our visit that you can read about here The Scenic Route – Flash Tour 2019 Part 2 – Southern Oregon Applegate and Umpqua Valleys and you can be sure that we will be following up with more in depth information on our visit.

2016 Girardet Baco Noir

The grapes were hand harvested and hand-punched twice a day during fermentation and the resulting wine was aged in small French barrels for 15 months before bottling.  490 cases.  Vegan Friendly!

http://girardetwine.orderport.net/product-details/0009/2016-Baco-Noir

This wine sits at 13.4% abv and they note plum, blueberry, black cherry, dark chocolate and cinnamon spice in the tasting notes. It ran $34.00. Yep, sorry, this vintage is sold out, but never fear the 2017 has been released and sounds even more delicious with additional notes of clove, tobacco, cedar, vanilla and caramel. It also runs $34.00

The Tasting

Girardet Baco Noir with aroma inspirations
Girardet Baco Noir with aroma inspirations

This wine came with the promise of notes of plum, blueberry, black cherries, dark chocolate and cinnamon spice.

The first thing I got on the nose was brambles and dried herbs, with a backing of that black cherry and then blackberry with spices in the background. It had great acidity (think sour cherry) and lots of red and black fruit on the palate.

The Pairing

Girardet Baco Noir Pairing
Girardet Baco Noir Pairing

Okay…this was a late night tasting. I was soooo hungry at work, and I was craving pasta. I mentioned this to Carlo (a handsome Italian I work with, who is a great cook). He rattled off sauces…bolognese, puttanesca. Both sounded delicious, but I didn’t have the time to make those this evening. Then he said a word I had not heard…amatriciana. What is that? “You chop up bacon and sauté it, but don’t let it get crispy…” (Then he left to do a cue and I was waiting breathlessly for the rest of the recipe!). He returned to tell me to add peeled tomatoes, salt and pepper, maybe a little basil if you have it. So…a late night grocery run on the way home for these simple ingredients and voila!

We also paired with Gouda, bleu cheese and blackberries and a little dessert pairing with brownies. All good choices.

Only 2 more days! Noooo!

Yep…there are just 2 days left in our 12 Days of Wine Celebration. Come back tomorrow…

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 9 – Wooldridge Creek

We are sticking to Southern Oregon today, but…we are into a white wine. Viognier is a white Rhône variety that has found a home in the new world. It is thought to be the leading white variety in Virginia, where it does very well. You will find it in California where it can vary in style from a more full bodied style in warm climates to a more elegant style in cool climates.

Last year we did a Viognier from Maryhill Winery near the Columbia Gorge in Washington. This year, we bring you a Viognier from a bit further south in Oregon.

Wooldridge Creek

Wooldridge Creek The Scenic Route

We visited Wooldridge Creek this past summer and did a tasting and pairing. The property is a beautiful farm with goats and a garden in addition to the vineyard. They make cheese here on site also, as well as other delicious things from the garden.

Our tasting at the time took us through the gammit of their wines, as well as a tasting array of cheeses, charcuterie, mustard and chutneys, all produced on site. It was a treat for the senses as we sat on the crush pad with a view of the vineyards and gardens and enjoyed this feast.

Wooldridge Creek The Scenic Route

Wooldridge Creek 2018 Viognier

This wine is fermented and matured in stainless steel. They noted flavors of peaches, creme, candied orange zest and vanilla. It sits at 13.5% abv and runs $25.00.

The Tasting

The nose on this gave me wet stone, white peach, mineral and citrus zest. On the palate it had great acidity and I got tart white peach that was still a little crisp. The body is medium and the alcohol heats your mouth and makes your gums tingle.

The Pairing

Wooldridge Creek Cheese Pairing
Wooldridge Creek Cheese Pairing

We paired this with roast chicken, butternut squash and mac & cheese. The acid allowed it to cut through the fat in the chicken as well as the mac & cheese to pair well. I found that it also paired nicely with the bleu cheese we had.

More on Wooldridge Creek

We included Wooldridge Creek in a piece we did earlier this year The Scenic Route – Flash Tour 2019 – Part 1 Vegas to Southern Oregon

Wait, is it almost Day 10? How can that be?

Stick with us! We have 3 more wines to share with you!

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 8 – Cowhorn

We are sticking with Southern Oregon today, but we are heading into the Rhônes. No…I’m not giving you another Syrah. Today we focus on Grenache from Cowhorn in Southern Oregon’s Applegate Valley AVA (which is nested in the Rogue Valley AVA).

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

We’ve done a bit on Bill Steele and his wife Barbara recently

Feel free to dig into these, but I’ll give you the quick run down here.

  • Bill Steele of Cowhorn
  • The Tasting Room at Cowhorn
  • Woodland areas that border the Cowhorn Vineyard in the Applegate Valley of Southern Oregon
  • The lavender block and seat for bee viewing at Cowhorn
  • The patio at Cowhorn
  • Lavender at Cowhorn supporting pollinators and biodyversity

Bill and Barbara Steele, were working in the corporate world and trying to live a homeopathic lifestyle. Finally it came time to make this life they wanted, full time, incorporating it into everything they did. They chose the Applegate Valley and settled on creating a vineyard and farm. After meeting some biodynamic vineyard owners, they knew this was the way forward for them. After having the soil analyzed they settled on Rhône varieties and planted their vineyard. They also grow asparagus and have a really wonderful lavender patch that is home to multiple varieties of bees, as well as some really beautiful decorative gardens.

When they decided to build their tasting room, they went for the Living Building Certification and became the 1st tasting room in the world to be built to these standards. The tasting room is beautiful as well as energy efficient and is made from sustainable products.

Cowhorn 2016 Grenache 6

Grenache Block at Cowhorn

Why is this wine called Grenache 6?

Well…it’s Grenache. The “6” comes from the number of mornings that Bill was raised before dawn in the coldest hours to turn on the frost protection for the vineyard. So as you can see, 2016 was not a bad year for frost!

Here are Bill’s notes on this wine from their site.

Vibrant and acid driven, the 2016 Grenache reaches a new level of boldness. Intense aromas of cherry, blackberry and licorice pour over the glass. Juicy ripe strawberry appears on the palate with a perfect balance of oak on the finish, making this fun red wine perfect for your favorite BBQ fare. Chill slightly for a refreshing zip in the summertime.

Cowhorn.com Tasting notes

James Suckling gave this wine 93 points. It sits at 14% abv and runs $45.00. Oh…and while I sort of mentioned this, it is important to note that this is biodynamic.

Cowhorn Grenache 6
Cowhorn Grenache 6

The Tasting

The first thing that hit my nose with this wine was stewed strawberries. You know like when you are cooking down some strawberries to make a sauce. Then the spice hit my nose followed by anise (licorice) and then cooked blackberries.

The tannins were lighter sticky tannins and the wine had a medium intensity. This is an elegant wine that evolves in the glass.

Cowhorn 2016 Grenache 6 with notes of black cherry, blackberry, strawberry and anise.
Cowhorn 2016 Grenache 6 with notes of black cherry, blackberry, strawberry and anise.

The Pairing

On our cheese plate with the above pictured berries, we included included manchego cheese which was heaven with this. A small bite of manchego, honey, black cherry and rosemary was heavenly with this wine.

Our dinner pairing was barbecued beef, which again was lovely with this.

This is a wine that I will look forward to tasting future vintages. For Bill, he is not looking to create the same wine over and over. He looks to create the best wine for that vintage, which will make each year different in it’s own unique way.

On to the 9th Day of Wine

Onward! 4 days left, 4 wines to go. Are you still with us!?

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The Multiple Expressions of Vouvray! #Winophiles

Corks from the Styles of Vouvray

Vouvray….it’s a lovely word to say. A french wine, it is named for a region, not a variety. It comes from the Loire Valley. That’s the Val de Loire on the map below.

Map of French Wine Regions

The Loire Valley wine region spans 300 miles along the Loire River from Sancerre to Nantes and is broken into 4 very distinct regions from west to east:

  • The Pays Nantais – closest to the Atlantic that has a maritime influence.
  • Anjou-Saumur – a little further inland
  • Touraine – even further east
  • The Upper Loire – this area furthest east and inland has a more continental climate and follows the Loire River as it begins to curve south.
Map of the wine regions of the Loire Valley
Map of the wine regions of the Loire Valley

The region historically was known as the Valley of the Kings and the river is dotted with tremendous chateaus that are show stoppers. We will focus on the Touraine region which is sometime called the “Garden of France”.

The Touraine

When we speak about the Touraine, there are two primary grapes that come to mind:

  • Cabernet Franc which you find in Chinon, Bourgueil and St. Nicolas de Bourgueil.
  • Chenin Blanc well known in Montlouis-sur-Loire and probably the most well known region in the Touraine, Vouvray.

Vouvray

You have likely seen a Vouvray on a shelf at a wine shop.  It is perhaps the best known of the Touraine appellations.  It sits just north of the Loire River East of the city of Tours. 

Vouvray was one of France’s first Appellations, in 1936.

The area in the “Garden of France” has many Chateaus and gardens. Here is a quick visual trip…

  • Vines and church at Vouvray France - August 2016 - The bell tower of the church of Notre Dame et Saint Jean Baptist surrounded by vines above Vouvray  in the Indre et Loire region of France
  • Chateau Valmer in Vouvray France
  • Les jardins du château Valmer. (The Gardens at Château Valmer) in Vouvray
  • Vines and grapes at Vouvray France - August 2016 -  Vines and bunches of white grapes above Vouvray  in the Indre et Loire region of France

Chateau Valmer (pictured above) does make a Vouvray, but sadly, I was not able to find a bottle. Perhaps a trip to the beautiful Château, built at the beginning of the 16th century is in order.

Styles of Vouvray

Vouvray is a wine of many variations.  It is made of Chenin Blanc, which sometimes in the region is call Pineau de la Loire.  You will find it both Sparkling and Still.

Sparkling Vouvray

Sparkling wines, known here as “fines bulles”, may be made in the Methode Traditionelle – which is the method used in Champagne.   You might find these called Cremant de Loire.  It can also be made Pétillant (Pét Nat), just slightly bubbly in the Method Ancestral. 

In style it can be Brut or dry, or Demi-Sec, which is sweet.

They like their fines bulles here, with sparkling being 60% of the production.  And, they like to keep it here, only 1 in every 20 bottles of Loire Bubbles make it out of the country, as opposed to the still wines, where 1 of every 3 is sold out of France. 

Still Vouvray

In the still wines you have a variety of sweetness levels from Dry, called Sec through Tendre or Sec-Tendre (off dry) to Demi-Sec which is definitely sweet to Moelleux which is a sweet dessert wine.

It can be difficult to tell which sweetness level you are getting. The residual sugar level is not written on the bottle. Sometimes, a wine will specify sec or demi-sec, but it’s easy to be fooled, as I was.

Choosing a variety of Vouvrays

I went shopping for Vouvrays. The sparkling was simple…it was the only one available. Then for the stills I wanted a Sec and a Demi-Sec. I found a house that had both. But I wanted to expand and choose more than one house, so I chose another that I believed was Sec, but was not labeled. I ended up with a wine that was actually sweeter than the Demi-Sec I chose! Lesson learned, and now I share that lesson with you! On to the Wines

Maison Bougrier Pure Loire Sparkling Vouvray

Maison Bougrier Pure Loire Brut from Vouvray
Maison Bougrier Pure Loire Brut from Vouvray

This wine is made in the Methode Traditionelle. They age on the yeast for 24 months. I noted that they age “sur lattes” which means stacked on their sides. The wine is 12.5% abv and it runs a reasonable $19.99 SRP.

Famille Bougrier “V” Vouvray Grande Réserve 2018

Famille Bougrier 2018 "V" Vouvray Grande Réserve
Famille Bougrier 2018 “V” Vouvray Grande Réserve

This wine, the Grande Réserve “V” Vouvray from Famille Bougrier, is aged for several months in wood. This makes the wine fuller and richer than the regular Bougrier “V” which is made in stainless steel. This wine is 11% abv and I picked it up for $14.99.

Clos Chapon Vourvray Demi-Sec

Clos Chapon 2017 Vouvray Demi-Sec
Clos Chapon 2017 Vouvray Demi-Sec

This Demi-Sec wine does have thermometer graphic on the back of the bottle to indicate the sweetness level. Of course I knew I was getting a sweeter wine as it listed Demi-Sec on the label. The Clos Chapon Vouvray is 13% abv and runs $14.99.

How sweet is this Vouvray?

Tasting and Pairing

Vouvray tasting profile collage
Vouvray tasting profile

I shopped in the afternoon, looking to find things to pair with all the styles. Across the board, I knew the basic flavor profiles would include: lemon, apricot, pear, apple, honey and camomile.

I settled on a cheese plate to cover all the styles with fontina, camembert, goat cheese, dried apricots, honey, apple, pear, prosciutto, and salami.

Cheese and charcuterie to pair with Vouvrays

I made a crab salad to pair with the dry wine, which turned out to be the sparkling. We tested some Thai green curry and Indian Palak Paneer with Rajmah Dal as well as pork chops with apples.

  • Crab salad and pork chops with apples
  • Thai Green Curry
  • Palak Paneer & Rajmah Dal

All of the food paired beautifully. Michael was very happy. He tends to avoid sparkling wines, as he doesn’t find them very flavorful. All of these wines were great for his palate. All of these wines are extremely sipable on their own in addition to being great with the food.

A couple of standouts. The crab salad (which was just olive oil, lemon juice, lemon zest, salt and pepper), went best with the sparkling. You want to go dry with this pairing. The Thai Green Curry was best with the Bougrier Reserve, due to the sugar level. This dish was a tad spicy and the sweetness balanced that. The Palak Paneer, went best again with the sparkling. Oh and dessert! We had lemon bars which were genius with the Pure Loire Brut!

Lemon bars with sparkling Loire

The French #Winophiles on Vouvray

The French Winophiles will gather on December 21st on Twitter at 8:00 am Pacific (that’s 11 am Eastern Standard time, so if you are on the East coast you can sleep in a little!) to talk about Vouvray. Just follow the #Winophiles hashtag. You can always join the chat, even if you don’t have a blog.

Check out all the great articles on Vouvray and different ways to pair it!

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12 Days of Wine Day 7 – Quady North

Where in Washington is this winery you ask? Nope, we finally stepped out of Washington. Quady North can be found in Oregon’s Applegate Valley. The Applegate Valley AVA is a nested AVA within the Rogue Valley AVA. This region is way south in Oregon, just above the California state line. In the State of Jefferson…well that’s a story for another day.

We discovered Quady North when we were speaking with Leah Jörgensen a couple of years ago. She pulls Cabernet Franc from his Mae’s Vineyard and spoke highly of Herb Quady. So when we were visiting the Applegate Valley this past summer, we stopped in and met Herb at the vineyard. You can see a bit of our visit in The Scenic Route Part 8 – Johan and Quady North .

Herb Quady

Herb comes from a wine family. Quady is known in Central California for their sweet wines. Then he fell in love with Rhônes and headed North to Southern Oregon, convinced this was the perfect place to grow those varieties.

Cabernet Franc is not a Rhône variety, but Leah had spoken so highly of his Cab Franc…so…

Quady North 2014 Cabernet Franc

Panorama of the view from Mae's Vineyard
Panorama of the view from Mae’s Vineyard

Most of the Cab Franc for this wine comes from Mae’s Vineyard, named for his daughter which they planted in 2006. We walked the vineyard with him when we visited. The views from the vineyard are pretty spectacular.

2014 is one of our best vintages to date.  It was warm and even with good set in the vineyard. In the winery, we took advantage of our new facility to improve our winemaking with gentler handling and reduced exposure to oxygen.  The result is a vibrant, balanced Franc with notes of loam and red pepper.  

QuadyNorth.com

He goes on to give lots of wonderful geeky notes about fruit handling, aging, lees stirring etc…you should visit his site if you are into those. The wine sits at 14.3% abv and runs $35.00 per bottle.

The Tasting

Quady North 2014 Cabernet Franc
Quady North 2014 Cabernet Franc

I found this wine to be medium intensity with notes of earth, coffee, black cherry and red pepper, plus there was a bit of spice on the nose. I am a Cab Franc lover and this wine has found it’s way into my heart. (much like that corkscrew on the label).

The Pairing

While it was suggested that we pair with coffee and ancho chili rubbed skirt steak (which I think would be awesome with this)…that was not in the cards for this evening. We paired with bleu cheese and gouda and with some strips of red pepper (just wanted to see…) and all worked really well. We paired with bbq and some creamy gnocchi and it made for a great dinner.

A little more…

Herb is also exploring other ways to get his wine to the people, other than bottles that is. We did a piece on his canned rosé a while back, and talked with him about cans, bags and kegs when it comes to wine. You can check out that piece here Cans and kegs – packaging sustainability with Quady North

Quady North Rose blend of Grenache, Syrah and Mourvedre is bright and fresh and packaged in a can which is great for sustainability.
Quady North Rose blend of Grenache, Syrah and Mourvedre is bright and fresh and packaged in a can which is great for sustainability.
  • The Quady North Tasting room in Jacksonville Oregon
  • Herb showing me around the Mae's Vineyard at Quady North in Southern Oregon's Applegate Valley AVA
  • Happy vines at Quady North's Mae's Vineyard
  • Vines and a view at Quady North's Mae's Vineyard in the Applegate Valley

Tomorrow is Day 8!

Can you believe it? We are sailing toward the holiday at high speed! Come back as we pop yet another bottle!

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