Loire Valley

A Loire rosé, a Bordeaux from Pommerol and…..cheese #winophiles

June 14, 2019
The Cheese Counter at Cured & Whey

A while back the French #Winophiles decided that June would be about French wine and cheese.  This is a traditional pairing made in heaven that can go in so many different directions!  You can join us to see the wide range and variety of wines and cheeses explored on Saturday June 15th at 8 am Pacific time on twitter.  Just follow the hashtag #Winophiles to jump in on the conversation!

For this month’s pairing I received two sample wines courtesy of VinConnexion this month.  One was from Chateau de Sales in Pomerol and second from Cave du Vendômois in the Loire Valley. While grateful for the opportunity to taste these wines, rest assured, all opinions are my own.

Le Cocagne Gris 2018

Le Cocagne Rosé of Pineau d'Aunis from Coteaux du Vendômois 2018
Le Cocagne Rosé of Pineau d’Aunis from Coteaux du Vendômois 2018

This rosé of 100% Pineau d’Aunis is from Coteaux du Vendômois.  You don’t see too much Pineau d’Aunis, at least not exported, so I was excited to try this variety. 

This grape is also known as Chenin Noir (makes sense in the Loire, right?).  It is a red grape found primarily in Touraine and Anjou.  Ours came from Touraine, in the Coteaux du Vendômois and is made by the Cave Cooperative du Vendômois.  The soil here is clay and the wine is fermented in stainless steel with a few months on the lees.

Cave Coopérative des Vignerons du Vendômois

An an old Favorite…

This is grape is an old favorite.  How old?  Well Henry Plantagenet (Henry III) really liked it and had it brought to England back in 1249! Sadly, it fell out of favor and is now not widely grown. (get more details on this from https://fringewine.blogspot.com/2012/01/pineau-daunis-coteaux-du-vendomois.html )

Tasting the Le Cocagne Gris

The Le Cocagne Gris 2018 was pale salmon in color and clear. It had raspberry, strawberry and bright light florals on the nose.  I caught a little dried hibiscus, like for tea and bright fresh herbs like fresh thyme, with a bit of white pepper and dried thyme in the background.  The nose opened up to ripe raspberries. On the palate it was tart with light notes of raspberry, with spice and pepper notes in the back. It sits at 14% abv and has a medium finish.

Chateau de Sales 2010 Pomerol

Château de Sales Pomerol 2010
Château de Sales Pomerol 2010

This wine is from Bordeaux from the Right Bank in Pomerol, the smallest of the Bordeaux appellations.  The area is on a plateau with terraces into the valley.  Soil here is layered, compact gravel of sandy-clay atop an oxidized iron base that is unique to Pomerol called “crasse de fer”.

Vignoble de Bordeaux
Vignoble de Bordeaux

Château de Sales has been in the same family since the 15th century.  It is now jointly owned by 14 cousins.  The estate has 47.6 hectares of vineyard.

Savor the Harvest has a beautiful piece on this vineyard that is well worth the read.

Château De Sales Vineyard in Pomerol, Bordeaux France
Château De Sales Vineyard in Pomerol

This wine is 82.5% Merlot, 12.5% Cab Franc and 5% Cab Sav. The wine is fermented in concrete vats, aged in barrel (5% new oak) for 12 months.

Tasting the Château de Sales 2010 Pomerol

The Château de Sales 2010 Pomerol we decanted for 30 minutes while it warmed to just under room temperature. There was a bit of sediment in the bottle (this is a 2010).

The wine was opaque and had only a slight rim. It was a deep ruby color.  On the nose I got red and black currant, eucalyptus, mint, pepper, white pepper, cedar, cigar box and spices.  It had a medium mouthfeel and was lighter on the palate than I expected, in a good way.  The inky dark color had me convince that my palate was about to be overwhelmed it was not. It was a thoughtful wine that allowed me to explore it’s depths without hitting me over the head.

The Cheeses

Many of you have seen a wine aroma wheel and we often use those for our wine tasting notes.  As I was researching the cheese I came across a cheese aroma and flavor wheel from Cheese Science!

I reached out to Château de Sales for suggestions on pairing.  They suggested Comté (as well as steak and chocolate lava cake…and yes, after our cheese pairing we did indulge in those also)

So… Comté, but what else.  I reached out to one of my favorite cheese shops in town for some suggestions. 

Cured & Whey

Diana Brier is the new cheesemonger/cheese consultant at Cured and Whey here in Las Vegas and was kind enough to suggest a Valencay to pair with the rosé, when I asked her online.  I headed down to peruse their cheese counter and walked into find Diane gloved up with hands in 180 degree water just getting ready to pull mozzarella.

  • Diane the Cheese Consultant & Educator at Cured & Whey & MGP foods
    Diane the Cheese Consultant & Educator at Cured & Whey & MGP foods
  • Diane at Cured & Whey pulling Mozzerella
    Diane at Cured & Whey pulling Mozzerella

I had time, so I enjoyed the show and we chatted.  She had just relocated from Oregon and gave me some tips for wine and cheese for our upcoming trip that would take us to Southern Oregon’s Rogue Valley, where she used to make cheese.  Michael, the owner also came out to consult with us and we settled on 4 cheeses.

MountainTop

  • MountainTop Cheese from FireFly Cheese in Maryland
    MountainTop Cheese from FireFly Cheese in Maryland
  • A Freshly cut MountainTop Cheese oozing out of it's shell
    A Freshly cut MountainTop Cheese oozing out of it’s shell
  • MountainTop cheese on a cracker
    MountainTop cheese on a cracker

This is a cheese from FireFly Farms located in Maryland. These guys are big on the ethical treatment of not just goats, but also the farmers.  It’s worth a visit to their site to see the standards they set.

While not a French Cheese this Maryland cheese is made in a French style.  Valencay is a typical goat milk cheese from the Loire Valley, that is set in pyramid shaped molds.

This cheese is “surface-ripened” with blue and white molds.  You get a bit of that blue cheese flavor.  When you cut it is oozes, and almost runs.

Morbier – Montboissie du Haut Livradois

This cheese that Michael suggested, Diane went to the back to get from the chiller.  She brought forth a box, cut it open and gently whispered a hello to the beautiful wheel inside.  (She didn’t think I heard, but I did, and now she is my favorite cheese monger ever).

  • Montboisee du haut-livradois a Morbier cheese
    Montboisee du haut-livradois a Morbier cheese
  • Morbier cheese slice
    Morbier cheese slice

This is a Morbier-style cheese that comes from the Jura Mountains.  Made of Cow’s milk, it has a vein of vegetable ash down the middle.  This came from a tradition where you separate the milk from the morning and afternoon milking.  So morning milk on the bottom, a layer of vegetable ash, and afternoon milking on top.  This is a washed rind cheese.

Société Roquefort

This cheese has a legend. 

Ages ago, at the base of the Combalou Mountain, an ardent shepherd spotted a beautiful young woman. He ran after her leaving behind his flock and forgetting his meal, composed of bread and ewe’s milk curds, in a cave. As he couldn’t find the beautiful shepherdess after days of searching, the shepherd came back to his flock and the cave where he found his less than appealing meal. The ewe’s milk curd was now marbled with green veins and the bread had molded. Starving, he tasted the cheese: the Penicillium Roqueforti had worked its magic transforming his cheese into Roquefort…So says the legend!

 http://societeroquefort.com/
Societe Roquefort Cheese
Societe Roquefort Cheese

The milk for this cheese comes from a special breed of ewes called “Lacaunes”.  They give just 16 gallons of milk per season making this a rare milk, that goes into a really special and delicious cheese.  Roquefort is made with Penicillium roqueforti which is found in damp caves.  This cheese is aged for at least 90 days in natural limestone caves.

Comté

For our last cheese, we return to the Jura for another cow’s milk cheese. It is one of the first French cheeses to have AOC status (1958).

  • Comté cheese from Jura
    Comté cheese from Jura

It has been noted that comté has 83 flavors that can be detected!  You can tell what season the cheese is from by the color; Golden is summer cheese (from the carotin), a lighter white is a winter cheese.  A younger comté will be creamier and softer, as it ages it will firm up and be more crumbly.   It also gains crystals as it ages.  It will smell different depending on the cow’s diet or the cave it was aged in!  To really smell it, squish it between your fingers to test the texture and warm it releasing the scent.

The Tasting and Pairing

With the Rosé

  • Coteaux du Vendômois rosé and Mountain Top cheese
    Coteaux du Vendômois rosé and Mountain Top cheese
  • Rosé of Pineau d'Aunis from the Coteaux du Vendômois with Cheese!
    Rosé of Pineau d’Aunis from the Coteaux du Vendômois with Morbier cheese

We paired the Le Cocagne Gris 2018 with the MountainTop and I pulled out the cheese aroma/flavor wheel.  I got blue molds, with some spice, it was milky and musty with bitter and pepper notes.  As I continued and paired it with the wine more floral notes were evident.

I found I really enjoyed this with just a dab of apricot preserve.  That with a sip of the wine, brought the whole bite together.

We moved on to the Morbier, which had a lovely smooth texture.  The cheese had a bitter note, but was soft and creamy, with those bits of ash and vegetal notes from the vein in the center.

On pairing, the rosé cut the bitter notes in the cheese. Again, this was great with the apricot preserves, the bitter notes in the cheeses were rounded even further.  This preserve also had sage in it and a bite with the preserve brought out flavors in the cheese that I had not noticed before.

With the Pomerol

Chàteau de Sales Pomerol 2010 with Cheese
Chàteau de Sales Pomerol 2010 with Morbier, Comté and Roquefort

We paired this with the Roquefort superior, which was salty with lovely florals from the mold.  It was smooth, creamy and wet enough to be spreadable.  We added a bit of cherry preserves and it was amazing!  This cheese is so good I could eat it with a spoon.

We then tried the comté.  The cheese was firm, but still creamy, this was a younger comet and more yellow in color, so probably a summer comet and it had no noticeable crystals.  It smelled of butter salt and flowers on the nose and was perfect with the wine.

There are so many cheeses and so many wines to try. While there are basic rules for pairings, I encourage you to just try things! You might check out the pieces below for more ideas for pairings!

The #Winophiles

Are you drooling yet? So much wine and cheese…so little time!

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

Un repas de Noël pour les fêtes de fin d’année (A Christmas Dinner for the end of the year celebrations)…with wine. #Winophiles

December 14, 2018
The wines of Vignobles & Signature for our French Style Season Dinner

When the French #Winophiles mentioned that they were going to make a “French-Style Season” the theme for our December discussion and tasting, I was all on board.  I knew I wanted to pair these wines with authentic French holiday and winter foods, so…I went straight to my favorite Frenchman, Arnaud, to ask for suggestions.  He had a tête à tête with one of his foodie friends in France and they put together a list for me of their favorite holiday and winter foods for gatherings.  Thus began the planning for a party.  These are foods and wines that are meant to be shared.

Well, the food part began there.  The wines…ahhh…the wines were graciously sent from Vignobles & Signatures through Michèle Piron/Vinconnexion.  7 of their producers participated, and I received 3 wines.

I received the 3 wines as samples and  I was not paid for this post. The opinions expressed here are all my own.

The Wines

The wines of Vignobles & Signature for our French Style Season Dinner
The wines of Vignobles & Signature for our French Style Season Dinner

Château de Tracy 2017 Pouilly-Fumé

Château de Tracy has been run by the same family since the 14th century.  The Domaine is 33 hectares.  Soils here are limestone and flint.

This 2017 Sauvignon Blanc from the Loire Valley comes from a vineyard overlooking the Loire.  This was a tough year with spring frost that came after budbreak and limited the crop. 

Quadratur Collioure Rouge 2015

This wine comes from Coume Del Mas in Banyuls/Collioure. This region is in Occitanies near the border with Spain.

Coume del Mas has only been around since 2001, when Philippe and Nathalie Gard created it.  They have about 15 hectares of vines mostly on the very steep slopes near Banyuls sur Mer.  Everything in the vineyard must be done by hand, you can’t get a tractor or even a horse up these steep slopes.

This wine is 50% Grenache Noir, 30% Mourvèdre and 20% Carignan.  The soil is schist. Manually harvested, the berries get a cold soak and macerate for 3-5 weeks, then spend 12 months in barrel.

I was lucky enough to correspond with Andy Cook at Coume del Mas.  I was looking for cheese pairings.  He was a bit reserved on cheese with their red wines.  They typically pair cheeses with their white wines.  He suggested something creamy to smooth out the tannins.  He also recommended that I decant the wine for two hours prior to serving (a tip that was used and I was rewarded!)

Château Haut Selve Red 2015

This is the 20th anniversary vintage of this wine.  Yep, a new vineyard in Bordeaux.  They are the only vineyard created in Bordeaux int he 20th Century.  Château Haut Selve is located in the Graves appellation, they found a property that had been well known for grapes before the phylloxera epidemic.  The land had been lying fallow for 120 years and was now overgrown with pine.

They took care clearing the trees and planting the vines. Owners Arnaud and Denis Lesgourgues brought in a talented crew to create a sustainable winery that has state of the art technology.

This wine is 60% Merlot and 40% Cabernet Sauvignon.  It spends 3 weeks in masceration and then is aged 12 months in French Oak, one third of it new.

A few other wines

Well…3 bottles was not going to do the entire party right?  We needed bubbles to start the party.  I referred to my Cremant post from last month and picked a few white, rather than rosé versions to start the night.  Michael had really enjoyed the Levert Frères Cremant de Bourgogne so I picked up a couple bottles of that as well as of course a Cremant d’Alsace, from Lucien Albrecht.

Our friend Jill brought a bottle of Côtes de Bordeaux from Château La Grange Clinet that was 68% Merlot, 17% Cabernet Sauvignon and 15% Cabernet Franc. This 2015 vintage was labeled Grande Reserve. It ferments  in stainless steel and then ages in oak for 12 months. The vineyard is sustainable.

We also needed a wine for with dessert so we went with a wine from Sauternes from Chateau Doisy-Védrines.

The menu!

So Arnaud came up with a quick list for me of suggestions that included: Oysters, smoked salmon, foie gras, escargot, La dinde aux marrons, boudin blanc, boeuf bourguignon, pot au feu, tartiflette, raclette, mont d’Or chaud and Bûche de Noel.  We narrowed down the list by time, wine pairing issues and product availability. We couldn’t find boudin blanc locally even after I had a friend with connections call around for me (Thanks Roxanne).  So…here’s what we settled on.

The Cheese platter

  • Proscuitto, Haymarket Goat Cheese, filberts and cashews
  • Tomato marmalade
    Tomato marmalade
  • Lobster pate with cognac
    Lobster pate with cognac
  • Grapes, pecans, almonds, and goat cheeses, herbed and honeyed
    Grapes, pecans, almonds, and goat cheeses, herbed and honeyed
  • Cornichons
    Cornichons
  • Cherry preserves
    Cherry preserves
  • Dijon mustard
    Dijon mustard
  • Blackberries, comte and gouda
    Blackberries, comte and gouda
  • Gouda
  • Comte
  • Haymarket aged goat cheese
  • a honey goat cheese
  • an herbed goat cheese
  • smoked salmon
  • proscuitto
  • grapes
  • blackberries
  • assorted nuts (walnuts, pecans, almonds, filberts)
  • Lobster pate with cognac
  • Dijon mustard
  • cherry preserves
  • tomato marmalade

I’ll admit, this was for grazing and sadly we didn’t end up pairing these with the wines, just munching with the Crémant. If we had…I would expect that all of the goat cheeses would have been exceptional with the Pouilly-Fumé and the blackberries, prosciutto, gouda and compte would have played nicely with the red wines.

Butternut Squash Soup

Okay, I know this was no where on Arnaud’s list, but we needed a soup to start us out!  My french tie in for this is that I found the recipe on FrenchWomenDontGetFat.com

Butternut squash soup
Butternut squash soup

This soup went without the cream and was lovely with the Pouilly-Fumé. 

Ratatouille

Ratatouille
Ratatouille

Yes, I know…this is typically a summer dish, but it really is lovely in the fall also as a vegetable side.  It is so rich in flavor.  So this was our vegetable dish and it was delicious.

Escargot

Escargot with cheese
Escargot with cheese

Yep, that was on Arnaud’s list and I found a can at Cured & Whey (thanks again Roxanne).  I didn’t splurge for shells and I didn’t have it in my budget to buy multiple escargot pans, so I went with a South African Recipe I found which simply cooked the escargot in butter, garlic and lemon juice and then put them in a dish, covered them with mozzerella and stuck them under the broiler.  Michael has discovered that he likes escargot!

If you want to find the recipe…snails in butter on Food24

Tartiflette

Tartiflette
Tartiflette

I made two versions of this extremely decadent potatoe dish!  I had no idea what tartiflette was when Arnaud mentioned it.  Now that I have made it, I don’t know how I lived without it!

I had a friend who is Jewish and does not eat animals (with the exception of Thanksgiving), so I wanted to make a tartiflette that she could enjoy also (no one should go without tartiflette).  So I made one classic tartiflette and one with mushrooms rather than bacon. This was based on a BBC recipe for Tartiflette.

Bouef Bourguignon

Boeuf Bourguignon
Boeuf Bourguignon

This was a slow cooker recipe based on Julia Childs recipe.  It was a bit of work, but it was well worth it.

Bûche de Noël

Okay, I was going to make a Bûche de Noël.  I mean I had just watched the Great British Baking Show – Holidays! So I should be good to go!  I chickened out and visited Patisserie Manon and ordered one (they have amazing desserts)

Patisserie Manon dessert counter
Patisserie Manon dessert counter

How the cooking went down

So the party was on Saturday, so I shopped on Wednesday, and started cooking on Thursday (thank goodness I’m on Vacation!).

It began with making the Butternut Squash soup on Thursday. It will sit in the fridge and the flavors will marry.  This way it will be even happier when I reheat it in the crock pot the day of the party.

Friday I began the boeuf bourguignon and the ratatouille.  After the initial prep the boeuf spent the day in the slow cooker and then went to the fridge to become even more flavorful.  I did this before the addition of the mushrooms and wine. 

Boeuf Bourguignon ingredients
Boeuf Bourguignon ingredients

The ratatouille, I was a little concerned about. What if it got soggy as it waited a day to be reheated?  As this was a savory fall inspired ratatouille I decided it was okay.  It smelled like heaven as it cooked.

  • Ingredients for Ratatouille
    Ingredients for Ratatouille
  • Ratatouille on the stove
    Ratatouille on the stove

Saturday I did the tartiflettes.  Roxanne at Cured & Whey had just posted a recipe using the Le délice du Jura cheese which is a Reblochon style cheese from Jura.  I put the two tartiflettes together (one bacon, one mushroom) and then stuck them in the fridge until I was ready to bake them.  Then I prepped the escargot in the same way, ready to have the mozzerella topping added and sit under the broiler.

  • Ingredients for the Tartiflette
    Ingredients for the Tartiflette
  • Le délice du Jura cheese for the Tartiflette
    Le délice du Jura cheese for the Tartiflette
  • Tartiflette ready for the oven
    Tartiflette ready for the oven
  • Escargot
    Escargot

Before guests arrived I laid out the cheese plates.  And when we were almost ready for soup, I popped the Tartiflette in the oven, followed by the escargot.

The Pairings

This was a feast, so we were drinking the wine, eating the food and enjoying the company.  We did have a few aha moments:

One of my guests who typically avoids white wine, was smitten by the Château de Tracy Pouilly-Fumé.  And we found it went nicely with the Butternut squash soup and the Ratatouille as expected.

I was enamoured by the Quadratur.  I am terrible at decanting, I am always paniced that it will lose to much.  This wine with the Rhone grapes that I love was huge, but opened beautifully as it decanted.  It was my favorite of the night and I enjoyed it most with the boeuf bourguignon, although it was nice with the bacon tartiflette also.

My Bordeaux loving guest, stopped dead in his tracks when he tasted the Haut Selve.  He spun and looked at me and said “That’s really good!”.  Again this wine was really happy with the Bouef Bourguignon.

The Bûche de Noël, beautiful as it was got lost in the fray. I presented it to a group of people in deep conversation.  But we did pour tiny glasses of the Sauternes and have a toast before everyone dug in to the cake as well as the macarons that Jill brought.

Bûche de Noël with macarons
Bûche de Noël with macarons

The Takeaway

This was a brilliant evening filled with great wine, food and conversation.  Everything was delicious and a good time was had by all.  That really seems to me exactly what a French Style Season should be.

And….it makes for outstanding leftovers which we enjoyed with the Crémant D’Alsace the next day!

French Style Season dishes
French Style Season dishes

Join Us to chat on Twitter

There were many other French #Winophiles taking part in this French Style Season. We will be gathering on Saturday December 15th, to discuss the wines and the foods on Twitter.We hope you’ll join– 8am PT, 11 am ET, and 5pm in France— and chat with us (I know 8 am is early Pacific time, but I’ll be up for it!) It’s easy to participate: just log in to Twitter at the times mentioned and follow #Winophiles. Feel free to chime in, making sure to append #Winophiles to your tweets so we can welcome you.

Here’s a preview of what each writer will contribute to the discussion – all articles will be live on Friday or Saturday, December 14 or 15th:

12 days of Wine

Here at Crushed Grape Chronicles we are counting down the days to Christmas with wine!  Join us as we taste great wines and pair them with winemaker suggestions.  Day One is here : On the First day of Christmas my true love gave to me a Gewürvignintocloniger!

Follow all 12 days on our 12 days of wine page

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

The Joy of Vouvray!

December 16, 2013

I had the best Secret Santa this year!  I got Yoga Socks, a beautiful plant, an exceptional healthy dinner and…two bottles of wine.  One of those bottles I popped on my own while Michael was working and enjoyed with a solo dinner, snuggled in a blanket on the couch.  The other, I saved to enjoy with Michael.  It was a 2010 Les Trois Argiles Vouvray.

Vouvray is a region in the Loire Valley in France and is east of the city of Tours.  Vouvray  is typically 100% Chenin Blanc, but the grape Arbois is also permitted, though rarely seen.  Vouvray itself is versatile in that it can be made in multiple styles from dry to sweet.  Sec is dry with less than .4% residual sugar, from there you move to Demi-Sec, Moelleux and finally Doux which is the sweetest with 4.5% residual sugar.  It can also be made into a sparkling wine.  Traditionally  Vouvray is made with neutral barrels or stainless steel and does not go into malolactic fermentation.  This wine is bottled early and ages in the bottle.  Many fine Vouvray’s especially those that are Moelleux or Doux can age for decades.  The Sec or Demi-Sec have potential to age for 15-20 years.

This region is actually very cool and harvests are often late here, sometimes the latest in all of France falling into November. If a year is very cool more sparkling wine will be made as there is higher acid in the grapes, whereas in warmer years they will lean toward making more Vouvray.  The finest Vouvray’s are the product of Noble Rot much as Sautermes are.

Besides the cool temperatures, this area is also known for vineyards on cliff tops. The limestone cliffs below were often used for the harvesting of tuffeau rocks used to build Chateaux.  These caves that were created were then turned into cellars.  The entire area is situated on a plateau and most vineyards  face the river.

This is a food friendly wine, like Riesling and goes well with chicken, seafood, pork, soft cheeses, fruit and almonds.  The reviews of the 2010 Le Trois Argiles specifically recommended shrimp, crab or lobster…so…

I threw together a quick Scampi.  When I say quick, I mean take all the shortcuts because Michael just got home and is really hungry!  He tossed some langoustine ragoons in the oven along with the Par baked Ciabatta I had picked up.  I whipped up a salad with herb greens and pine nuts, threw on a pot to boil some linguine and got some butter into a pan on the stove.  We cheated and picked up frozen precooked shrimp, which we defrosted under cold running water and then tossed in olive oil with garlic and salt.  This was a quick cook when the butter was done and then we added a little of the Vouvray as well as fresh parsley.  This was a 15 minute meal.  As a result, the shrimp missed out on picking up lots of the flavors, but all in all it was a good match.  Next time it will be better.

The Vouvray was suggested to drink at 47 degrees, but we found that we enjoyed it more and more as it warmed over the course of the evening.  For me the nose was the spray as you cut into a fresh green apple.  It had beautiful acid that was not overpowering and made you want to go back for more and more.

It is my understanding that it goes beautifully with Turkey or Ham, sooo if your Christmas dinner has either on the menu, I suggest picking up a bottle.  Many very good Vouvray’s can be found between $15 and $20, so they are very affordable.

Shrimp Scampi, Salad, crusty bread and a Vouvray!

Shrimp Scampi, Salad, crusty bread and a Vouvray!

Adventures with Savignon Blancs

January 25, 2013

whitesaviog33120133I’ve been on a Savignon Blanc kick lately and it’s totally by accident.  I had a day off and Michael was working and I took myself to a movie and lunch.  I asked for a recommendation to pair with my lunch at The View Winebar and Joey  took the time to be sure to find something I would like.  After determining that we were going white and that I was having gnocchi au gratin she suggested a Sav Blanc.  I hesitated.  I am not usually a Sav Blanc girl, it’s a little too tart and often…I searched for the word and she replied “metallic”.  “Yes”.  “Wait” she said.  She popped open a new bottle and poured me a bit.  It was lovely.  Definitely a Sav Blanc and with the distinct grapefruit on the nose, but without that overly sharpness that I often get from a Sav Blanc.  So I enjoyed a glass or two of this lovely Savignon Blanc from Francois Chidaine Touraine Blanc 2010 from the Loire Valley.  It was perfect to cut through the fat in my luscious gnocchi au gratin and was really pleasant to just drink on it’s own.

Last night Michael and I went out to dinner at Grape Street Cafe.  It’s been awhile since we have had the opportunity to have dinner together with our schedules.  I ordered the Smoked Salmon pasta and asked for a recommendation for a flight to pair with it.  Our waiter suggested the Sav Blanc flight as the dish has a creme sauce.  This flight included Walnut Block “Collectibles” from New Zealand, Auntsfield Estate from New Zealand, Ferrari Carano Fume Blanc from Napa and Vogelzang 2009 from Napa.  Okay so not really Napa.  I came home and did my research today and found that the Vogelzang makes estate Savignon Blanc with fruit from their vineyards in Happy Canyon.  The winery itself is located in Santa Barbara.

So first my tasting notes on these wines.  Last night I snapped a shot of the flight menu, then put it away so that I could just taste the wines without being influenced by the winery or location.  The first wine (The Walnut Block) had a gorgeous nose!  There were lovely floral notes (it felt like more than one) lime leaf and zest and then subtle grapefruit.  I wanted to dab this wine behind my ears.  It was heavenly to smell.  On the palate it was aromatic with perfect acidity.  It was light and clean and was beautiful to balance the fried calamari we had as an appetizer.  The second wine (the Auntsfield Estate) was everything you expect from a Savignon Blanc.  It had big grapefruit on the nose and on the palate it was bold and tart.  The third wine (the Ferrari Carrano) was the Fume Blanc.  It reminded me of the Carhartt Savignon Blanc that I love so much.  The nose is a nuanced grapefruit and citrus but on the palate it is much more dimensional.  It is less tart and more balanced and rounded with a touch of sweetness.  The final wine was the  Vogelzang 2009 Savignon Blanc.  I was immediately surprised that the wine was more golden, but I didn’t look too closely in the dark light.  On the nose I immediately got oak.  On the palate I got the tartness of a Sav Blanc but then also a peat note that made me wonder if someone had scotch in this glass.  At the end of the night as I was getting to the bottom of my tasting glass, I noticed a squiggle of something burnt on the bottom of the glass.  Well, that would do it.  So my tasting on that wine has to be tossed out. But….after visiting the website I did find that this wine is aged in neutral chardonnay oak for 10 months.  So…maybe I did taste some in there?  Who knows.

Okay so now for my research on the wineries!

Francois Chidaine has been producing biodynamic wines for a while, but that’s not what he’s about.   As is typical of french wines this is not 100% Sav Blanc, it has a small percentage of Chardonnay.  His 40 to 80 year old  vines are trained low to hug the ground and by hand harvesting happens in mid October.  He does not encourage malolactic fermentation but lets the wines sit typically for a year on the lees.

Walnut Block in Marlborough New Zealand is named after the iconic walnut tree that is the regions oldest at over 100 years old.  The vineyard uses a three cane system and organic practices.  The Savignon Blanc is a wine that they say will cellar for up to 3 years.

Auntsfield Estate  is Marlborough’s first and oldest Vineyard.  The history page on their website is fascinating!  Filled with great stories!  My favorite….Bill Paynter who took over the property in 1905 and ran it until 1931 when the vines were removed and the land turned over to other farming had his final cask of wine hidden away and his sons were told it was only to be opened at his wake.  During shearing season while he lay ill his sons realize that the shearing shed was very quiet.  They found the shearers all asleep in the shed, having found and imbibed on the hidden cask the night before.  They now grow Savignon Blanc, Chardonnay and Pinot Noir on the property.

Ferrari-Carano is a winery that I go way back with.  I remember enjoying their wines at their Casino in Reno at the opening of the state of the art theatre with Smokey Joe’s Cafe.  So I have a fondness for them.  As to Fume Blanc, well that I fell in love with thanks to Mike Grgich and the fabulous pourer at his winery that suggested we take a split and pair it with the Tuna Burger at Gott’s Roadside.  So…here I bring together two loves.  And mind you last night, I had put the wineries out of my head as I tasted the wines, and this was one of my favorites.

Villa Fiore is Ferrai-Carano’s hospitality center.  They have tastings upstairs but I suggest setting up for  a reserve tasting in the Enoteca Lounge downstairs.  It is well worth it.  And allow yourself time to stroll the stunning Italian gardens on the property.  We enjoyed visiting a few years ago and long to return.  There is a coveted bottle of  their Tresor in my cellar.

Vogelzang Vineyard with it’s tasting room in Santa Barbara as I mentioned before grows it’s fruit in Happy Canyon, CA one of California’s newest appellations.  Located in the Santa Ynez valley (which has become one of my favorite areas) they  have a longer stretch of heat during the day because the morning fog burns off earlier than in the rest of the valley.  In addition to Savignon Blancs they grow Cabernet and Bordeaux Varietals.  Like most Santa Barbara County vineyards they don’t just grow grapes for themselves, they also supply grapes to well known wineries including Foxen, Dragonette, Fiddlehead and others.  I look forward to getting to Santa Barbara and doing a tasting here!

So…no longer afraid of Savignon Blancs I have a new appreciation for the range of this variety!