Friday, April 26, 2013

Tasting - Franzia Sunset Blush



Name: Franzia Sunset Blush (Zinfandel Rose Wine)
Variety: Zinfandel
Region: California
Country: United States
Year: NV
Price: $14.95
Review (from the box): Delicate pink hue with strawberry flavors; easy to drink and very refreshing.
My review: Since we did a box wine at the tasting I figured why don't I get my own box of my favorite Franzia! I've been getting Franzia since as long as I can remember and Sunset Blush is my favorite. I have these very full, round bottomed wine glasses with wide openings, so it actually makes it harder to smell a lot of scents, and since I also keep my Franzia in the fridge I feel like the constant chilling also muddles the smell. I tried smelling it, and it honestly smelled kind of like nothing but slightly strawberry, but definitely smelled like wine more than anything (just a sweet alcohol kind of smell.) Upon tasting, as I expected, it was very sweet almost like a juice and has a strong strawberry flavor with maybe a kind of other berries, maybe cherry or some other berry, but like I said the cold kind of muddles the flavor as well. Although, I will always love Franzia. I tried this wine on its own without food.

Tasting - Reserve Grand Veneur Cotes du Rhone


Tasting: Reserve Grand Veneur Cotes du Rhone
Variety: 70% Grenache, 20% Syrah, and 10% Cinsault
Region: Rhone Valley
Country: France
Year: 2010
Price: $14.95/750mL, $38.95/3L
Shop review: As for their other values, the 2010 Grand Veneur Cotes du Rhone Reserve (70% Grenache, 20% Syrah and 10% Cinsault) displays loads of ripe flavors. It is very concentrated for a Cotes du Rhone, and is actually an amazing wine. Classic garrigue, black cherry liqueur,  avender, licorice and spice box are all present in this fullbodied, intense, and rich Cotes du Rhone. This is a sensational effort to drink over the next 4-5 years, although it might last even longer.
My review: It smelled immediately like dark licorice, which I hate. I have a weird taste aversion from licorice. It also smelled extremely spicy to me, a lot of pepper and other spices I couldn't quite place. I smelled no real floral or fruit notes, which scared me in a red wine because I've found my palate doesn't really like wines without those flavors. Upon tasting it was a very earthy, spicy flavor with a very tannic texture. It overpowered my palate and had almost a biting taste. I did not like this wine. I tried it on its own without food.

Tasting - Lobetia Tempranillo


Name: Lobetia Tempranillo
Variety: Tempranillo
Region: La Mancha
Country: Spain
Year: 2011
Price: $10.95
Shop review: Organically and naturally grown and made, this wine allows the varietal and the terroir to stand out cleanly. It shows a nice cherry color with a violet shade because of its youth. Red berries and cherries on the nose. On the palate it is fresh, slightly astringent, and harmonious with a long finish.
My review: It smelled like a very sweet plum, berry kind of jam to me, but like the Chardonnay from the same winery, it had a clean, crisp smell to it where it made the scents not so muddled together, everything was brighter and more pronounced. Upon tasting it was actually almost like cherry medicine tasting which I did not expect. There was also a hint of earthy, soil kind of tasting, and it felt like it had a lot of tannins in my mouth. I tried this wine on its own without food.

Tasting - Lobetia Chardonnay


Name: Lobetia Chardonnay
Variety: Chardonnay
Region: La Mancha
Country: Spain
Year: 2011
Price: $10.95
Shop review: Organically and naturally grown and made, this wine allows the varietal and the terroir to stand out cleanly. Clean, bright color with a greenish-yellow tone. On the nose, exotic fruits like pineapple. Full flavored, fresh, with good acidity in the mouth, it finishes with tropical fruits.
My review: This was the first Chardonnay I've smelled where I can really smell that pungent grassy smell. It was super grassy, with a clean and crisp kind of cutting smell to it. I assumed it smelled so much like that because it is super organic as well. On the very end of the smell it had a kind of sweet candyesque, floral smell just slightly. Upon tasting, it was very lemony too me, but still with a very overpowering clean and crisp taste that was just quick and cutting, if you will. The finish was very dry, but I liked it a lot actually. I got a slight hint of pineapple, but it was very fleeting and not too obvious. It had a slight earthy taste to it as well. I tried this wine on its own without food. 

Tasting - Trattoria Busa Alla Torre Da Lele


Name: Trattoria Busa Alla Torre Da Lele
Variety: Pinot Grigio
Region: Veneto
Country: Italy
Year: NV
Price: $7.95
Shop review: Named after the famous restaurant in Italy! This is their house white wine! Coppery color from extended skin contact, round and rich texture with juicy melon aromas and flavors with a sweet fennel note on the ultra smooth finish. Great value Grigio! Drink now.
My review:  This wine had a very apple-melon smell to me, and I had a slight hint of cucumber melon body wash smell again with this wine, but a lot...fresher smelling I guess would be how I would place it. Upon tasting it was very melony, with a very sticky citrus sweet taste in the middle of my tongue and mouth. Although it had a nice dry finish that I wasn't expecting, but then it gave way to kind of a weird after taste that I couldn't really place what the taste was, but it left my mouth with a funny feeling. I tried this wine on its own without food.

Sunday, April 14, 2013

Tasting - Tselepos Agiorgitiko 2012


Name - Tselepos Agiorgitiko 2012
Variety: Moschofilero
Region: Arcadia/Peloponnese
Country: Greece
Year: 2012
Price: $9.95
Shop review: This is a bit compact, quite elegant in the mid-palate, but it is pure, velvety and lovely, with a notable backbone. There is a little oak, but that should integrate. It won't immediately be a 'wow' wine, but I predict it will grow on you as it grew on me. It was better after an hour or so. Fragrant, crisp and intensely flavorful, this Agiorgitiko has some nods to Burgundy, given its graceful presentation, aromatics and structure. It finishes well and should be a crowd pleaser, making everyone from novices to geeks happy.
My review: While the review says that the oak should integrate, at first all I could smell was oak. Other than that, all else I could smell was butter. Upon tasting, it was also very oaky and had some floral tastes but other than that I couldn't pick out any other specifics. It almost seemed like a watered down wine honestly.  It was a very bland wine. I tried it on its own without food.

Tasting - Poggio al Tufo Cabernet Sauvignon


Name - Poggio al Tufo Cabernet Sauvignon
Variety: Cabernet Sauvignon
Region: Maremma Tuscany
Country: Italy
Year: 2010
Price: $18.95
Shop review: 88 points, International Wine Cellars. Bright ruby. Spicy black currant, dark plum and violet on the nose. Sweet, broad and fresh, with a black currant flavor lifted by juicy acidity. Finishes smooth and moderately long.
My review: This smelled extremely perfumey to me, with a lot of violet. I could tell there were other floral smells but I couldn't really place them. I caught a very slight hint of plum, but it took a few sniffs to get it. Upon tasting it was slightly spicy, and then had a very berry like middle. The finish was very dry and left kind of a funny after taste in my mouth, with a little bit of the plum. I can't really place why I didn't like this wine, but I wasn't too fond of it. I tried this wine on its own without food.

Tasting - Reginato Rose of Malbec Sparkling


Name - Reginato Rose of Malbec Sparkling
Variety: 100% Malbec
Region: La Consulta (San Carlos)
Country: Argentina
Year: NV
Price: $15.95
Shop Review: Malbec seems an unlikely hero for a sparkling wine grape, but when you want your rose to show some real color and character, then Malbec's your man. Crisp and dry with lovely strawberry, rhubarb flavors and aromas. Just a hint of tannin structure, floral spice, and an amazing elegant finish rounds out the mouth. It speaks of the rich Malbec grape, but never loses its light, refreshing nature. I will give you a good reason to drink sparkling wine with your main course!
My review: Upon smelling it immediately reminded me of strawberry jelly! It had slight hints of what I thought was grape, but I had never tried a rhubarb before so I assume that's what that smell was. Upon tasting it was the perfect amount of bubbles and I loved it! It had a nice sweet strawberry taste but a good dry finish that didn't leave my mouth with that sticky finish. It's color reminded me a lot of Boone's wine but it was SO much better. I tried this wine on its own without food.

Tasting - Foris Pinot Gris

Name: Foris Pinot Gris
Variety: Pinot Gris
Region: Rogue Valley, Oregon
Country: United States
Year: 2011
Price: $15.95
Shop review: 89 points, Wine Enthusiast. Although the 2011 vintage was difficult, Foris did particularly well with this lightly spicy, fruit-laden Pinot Gris. True varietal flavors of pear and apple are perfectly set against vivid acidity.
My review: This wine had a super appley smell to me. I could catch slight hints of lemon and maybe melon but the apple was very overpowering especially since I really like the smell of apples. Upon tasting, it was very sweet and almost had a thick, granulated texture from the sweetness. It was very appley tasting, with a slight hint of melon. It had a sweet finish that kind of made my mouth a little sticky after. This wine was definitely too sweet for my liking, which is strange because I usually love sweeter wines. I tried this wine on its own without food.

Tasting - Vinha do Foral Pygoes Dry Moscato



Name: Vinha do Foral Pygoes Dry Moscato
Variety: Muscat
Region: Setubal Peninsula
Country: Portugal
Year: 2010
Price: $9.95
Shop review: Adega de Pegoes "Vinha do Foral" Setubal Dry Moscato offers bright notes of peach, melon, citrus fruit, augmented by crisp acidity and a delicate mineral finish.
My review: I ended up actually really liking this wine. It had an extremely peachy melony smell that I really liked. It almost reminded me of cucumber melon body wash but with a lot more melon. I liked how it had a crisp clean smell that I could totally anticipate in the taste. Upon tasting it was very crisp and sweet and almost refreshing, very unlike wine to me. It almost seemed like a juice to me, and had a lot of notes of citrus in it. I really liked this wine, and I tried it on its own without food.

Friday, April 12, 2013

Grape Variety Report - Nebbiolo


Where Nebbiolo is grown and grapes on a vine

Nebbiolo is a red Italian grape that predominately makes Barolo, Barbaresco, Gattinara, and Ghemme wine. The grape’s name comes from the Italian word “nebbia” which means “fog”. There are a few explanations to whereas this name may have come from. The grapes are usually harvested in late October, and a very dense fog sets into the Langhe region during harvest. Also, it could refer to the “fog-like” milky covering that forms over the grapes as they reach maturity.
            Nebbiolo grapes produce lightly colored red wines, which take on a brick-orange hue as they age and is an extremely notable characteristic of Nebbiolo wines. These wines can also be highly tannic, with scents of tar and roses, in the earlier stages of aging. As they age, they reveal other scents and flavors such as violets, tar, wild herbs, cherries, earthy, roses, wild cherries, plums, raspberries, truffles, tobacco, and prunes. They also have high acidity. The skins are also thin, but quite tough and fairly resistant to molds and pests. These wines can also take many years of aging to balance the high tannins that these grapes have in their youth. 
Nebbiolo grapes

            Nebbiolo is most notably associated with the Piedmont region in Italy, which is in the northwestern part of the country. Although, it is not the most widely grown grape in Piedmont.
There are around 5,100 hectares of Nebbiolo producing 3.3 million gallons of wine, which sounds like a lot, but actually only accounts for a little over 3% of Piedmont’s entire production! In comparison, there is about 15 times the amount of Barbera as Nebbiolo in Piedmont. Nebbiolo is also grown in the Val d’Aosta region, Valtellina, and Franciacorta.
Piedmont and where Nibbolo is found

            Outside of Italy, the United States is also producing the Nebbiolo grape. California, Washington, and Oregon are the top producing states, with the Northern Region of Baja California, Mexico having over 1,100 hectares of the Nebbiolo grape. Argentina has a small amount of the grape, with 81 hectares. There’s a small amount in Australia as well in the region of Victoria.
Nebbiolo thrives best in continental climates, which are characterized by the very marked season changes that occur throughout the growing seasons. For example, hot temperatures during the summer season and temperatures occasionally below freezing in the winter. Although, these conditions cause some viticulture hazards such as frost and hail. The reason Nebbiolo thrives so well in the Piedmont region is due in part to the continental climate and the Tanaro River that produces a lot of water for the inland region. A lot of the soil here is dominated by sand and limestone, with some clay deposits that add to the tannic structure. 
Vineyard with an area specifically for Barolo wines

            In the Piedmont region the Nebbiolo grape is used for Barolo and Barbaresco wines and other DOCG regulated wines. These wines have relatively high alcohol content (12.5%-13%) and are aged in oak for a specific amount of years dictated by the DOCG. They produce powerful concentrated wines that are very full bodied, and have a perfume scent and a silky texture. Ghemme and Gattinara wines in the Novara and Vercelli hills of Piedmont are also made of the Nebbiolo grape. These wines tend to be lighter, earthier wines. These producers in this part of the region are allowed to blend a small percentage of Bonarda, Croatina, and Vespolina into their Nebbiolo wines. The cooler climate in the northern part of the region produces wines with a lot of perfume scents. Wines produced in nearby Alba tend to have more complexity and body, while wines produced in Roero, which is also close to the Tanaro River, tend to be less tannic and lighter. Alba has been known to have the best Nebbiolo wines. Finally, outside of Piedmont, Nebbiolo plantings in Valtellina tend to lack ripeness and can have a very off putting acidic taste to them.
            Nebbiolo is also produced in the United States, specifically in the jug wine producing region of the Central Valley in the California. Although, there has been problems with finding the right soil and area in California to produce high quality Nebbiolo grapes, which is why they’re usually used for jug wines since California wine producers aim for high quality wines.
            Australia has a small amount of plantings of Nebbiolo, but they have found out that the climate in Australia isn’t ideal due to the warmer climate. Although, the Victoria region’s King Valley has a cooler climate and is where Nebbiolo is grown there. They have a small amount of production there.
            Mexico, Chile, and Austria have been experimenting with growing Nebbiolo as well. Although, Mexico has found they have low yielding plants, but with very good color and fine qualities. Chile has produced Nebbiolo with high acidity and poor color, but with extremely high yields, so they are working on different clones that are better suited for their climate. Austria has just begun plantings. 
Nebbiolo from Langhe

            Generally Nebbiolo wines are big, bold, tannic red wines. These wines are paired well with grilled meats and stews and dry, aged cheeses. As stated before, Nebbiolo wines are often aged for a while to balance the tannic structure and to achieve that brick-orange hue around the edge of the wine, and this aging process makes it go well with the cheeses. You could also pair with venison, beef wellington, lamb, ribs, and cheddar cheese.    


Resources
http://www.wineaccess.com/wine/grape/nebbiolo


   

Friday, April 5, 2013

Grape Varietal Report - Sangiovese


The Sangiovese grape is a red Italian wine grape variety. It gets its name from the latin words sanguis Jovis, which means “the blood of Jove”. It is most notably grown in the Tuscany region in Italy.
Italian wine regions
Tuscany, in green, where Sangiovese is grown

 It is most famous for its use in the Chianti wine blends. It is also used in Carmignano, Vino Nobile di Montepulciano, and Morellino di Scansano blends. It can be used to make varietal wines such as Burnello di Montalcino, Rosso di Montalcino, or Sangiovese di Romagna.
            Its flavor profile significantly consists of fruity flavors, especially strawberry and a slightly spiciness. Other fruits used to describe wines with Sangiovese would be black cherries, red plums, and blueberries. It also can have a few floral notes, especially violet. The spiciness of Sangiovese can also sometimes be described as a cinnamon smell. Although, when the wine is aged in oak barrels, it can be described as oaky or even tarry if in the barrel for too long or simply not in the barrel correctly. It is very prone to being overwhelmed by other flavors.
            Sangiovese wines are generally best consumed within two to four years of its harvest.
            Sangiovese is grown world-wide, but as mentioned earlier; it is most notably grown in Italy, especially in the Tuscany region. It can be found in other areas of Italy such as the Romagna region. It is also notably grown in the United States, Australia, South and Central America, and some parts of South Africa as well.
It can be grown all over the world due to its viticulture. It is adaptable to many types of soil, but seems to do best in soils with a high concentration of limestone. Although, in the Chianti region, Sangiovese thrives on the highly friable shale-clay soil known as galestro.
            This grape also requires a sufficient amount of warmth to ripen fully so it needs to be in areas that stay warmer for longer periods of time, which is why most of the areas that grow Sangiovese have long summers. Although, these grapes are very prone to rot if in the sun too long. Also, due to the grape’s thin skin, it is also prone to rot in the middle part of autumn with a lot of rainfall.  
Sangiovese on the vine
  
Sangiovese has a lot of clonal variations. At least fourteen different variations exist today.
            The sangiovese grape is also very prone to overproduction due to its vigorous growing along the vine. Although, if you decide to try and curb this by planting vines in high densities to stop this, the vines will actually block the sunlight and the grapes won’t get enough light. The ideal yield for Sangiovese grapes is 3 pounds of fruit per vine. 
Sangiovese foliage

            A problem Sangiovese also has is that if it has a high-yielding vine, the wine tends to be lighter, highly acidic, but with less alcohol. This causes the wine to easily oxidize prematurely which also results in a lower concentration of tannins and anti-oxidants. Ideally with Sangiovese you want to keep a “smaller” amount of plants because of the way it vigorously grows.
            Sangiovese accounts for approximately 10% of all vineyard plantings in Italy, with more than 100,000 hectares of clonal variations. Tuscany has over 63,000 hectares of Sangiovese currently. Argentina has 2,800 hectares, Romania has 1,700 hectares, Corsica region in France has 1,663 hectares, and California has 1,371 hectares and Australia with 1,087 hectares. All in all, Sangiovese is grown mainly in Italy and is the pride and joy of the Tuscany region, where they also make Chianti wine out of the Sangiovese grape.
            Chianti wine is a stout bottle that’s in a straw basket and is made out of the Sangiovese grape, or at least 70%. These wines were the general basis idea that jug wines came from. Now days, Chianti wine is bottled in just regular bottles.
            Due to its flavor profile, Sangiovese should be paired with rare steaks, roasted game birds, rich chicken, mushroom dishes, or anything with tomato sauce. It’s vibrant acidity and substantial tannins really help bring out the flavors in these foods. These foods also help bring out the cherry taste and herbal scents in the wine. One of the most notable pairings as well would be a bottle of Chianti with a plate of spaghetti. 
Banfi Chianti Classico Riserva 2008

Although, this is not always the best pairing for Sangiovese grapes because sometimes the tomato can clash with the acidity of the grape. To be on the safe side, pair with red meats, wild game, and roasted vegetables with herbs.
            In Tuscany, Sangiovese is the only grape variety that is permitted in the Brunello di Montalcino DOCG. Furthermore, in Italy most “wine snobs” also consider Sangiovese to be the prominent grape necessary for Vino Nobile di Montepulciano. The Italians take the Sangiovese grape very seriously. 

Resources