The Best Damn Riesling Ever!

Grunhauser

Riesling from God

Lately, I have been exploring ( more in depth) the German Rieslings. Like the grape, and it’s makers profess, the wine should be lazer-focused, lean, yet powerful in its delicate tart sweetness. A well-made Riesling wine should exude rich butter, and warm nutty aromas on the nose. Followed closely by a taste of tart ripe fruit and sweet heaven!  A magical Riesling  will conjure images be a an ultimate seductive birthday cake, naked… with whipped cream on top.

A perfect example of this is one I stumbled upon by chance. It is Grunhauser Kabinett 2007.  This wine starts off with a tart, yet balanced and beautiful fruit on the palette. The wine pulls your tastebuds together into a tight, soft roll.  Then, it finishes completely different, with a toasted, buttery cookie finish. Oh, my gawd!  How did I not know of this one, before?

Damn this is one good wine!  Look for it in your area. You will be happy you did.

Follow The Buyer @ 67 Wine

Hello!  We feature a program, for our customers, where they can follow the buyers of their favorite wines.  Below is the link to my page. 

http://www.67wine.com/main.asp?request=PROMOGROUP&name=Buyer-John

The two wines I feature are a fine example of what the Pacific Northwest has to offer, in terms of wine production.  Overall, wines produced from the Columbia to the Walla Walla Valley areas present what I like to call an “Old World Dryness”.  This characteristic is a result of terroir and seasonal climate being is similar to that of Europe’s main production areas.  Thus, cool temps, less sun and more rain make for an austere, subtle, and yet powerful grape.  I am very happy to be introducing my customers to the best  of Washington State wines.

A link to the Washington State Columbia Valley website: http://www.washingtonwine.org/wine-101/regions/columbia_valley.php

 

Robert Sinskey Vineyards – A Napa Valley Treasure

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I’d like to share with you our recent experiences and sincere love of the wines by lauded Napa Valley winemaker, Robert Sinskey.  I had been wishing to visit his winery since discovering his label, by chance, many years ago.  

The Robert Sinskey Vineyards are truly a remarkable place (http://www.robertsinskey.com/).  P1030370

For vintner Rob Sinskey, elegance and sustainability are not mutually exclusive goals.  It is clear that RSV talks the talk and walks the walk, hand-crafting a wide array of wines — all of which are beautiful, individual and classy… and also happen to be bio-dynamically farmed.  Because, while they’re focused on leading the charge of responsible, environmentally friendly wine production in California, RSV is equally passionate about crafting high-quality, captivating and food-friendly wines that, as vintner Rob Sinskey says, “Sneak up on you, seduce you, and evolve in the glass and in the bottle.” 

Sinskey 7My fiancé Jodi and I had the pleasure of visiting his Napa Valley tasting room while on a recent California wine country vacation.  The winery’s grounds are as lovely and inviting as any place we visited during our trip. Sinskey 2

Ivy-covered walls and pretty flowers all around provided peaceful beauty, as we sipped our way through a remarkable array of amazing wines. The Pinot Noir is their star varietal, too.

Sinskey 4

Sinskey 3The staff are very friendly and helpful as they answer questions about their wines while providing top-notch service.  As you can also see, Sinskey prefers to use the esthetic, elongated bottles for many of his wines. Sinskey 6 They look so elegant sitting on a table after being presented during a fine meal. 

Sinskey 5

Speaking of a fine meal, Sinskey’s wife is none other than Maria Helm Sinskey, a critically acclaimed San Francisco chef who left the bustle of city restaurants to run the teaching, gardening and delicious cooking side of RSV.  It was she who hosted the magnificent dinner event featuring her wines at the new Corkbuzz Wine Studio here in NYC.

Are you familiar with Manhattan’s Corkbuzz?  Check it out! (http://www.corkbuzz.com/)?   We think it’s just about the best thing to hit the wine bar scene around here.  Located just west of Union Square, it’s a restaurant, learning center, and wine bar rolled into one stunning package. 

Romanee-Conti Tops the Auction Once Again!

Romanee-Conti Tops the Auction Once Again!

Romanee-Conti consistently tops wine auction sales. Twelve bottles of the 1978 vintage sold for $474,000 on Nov. 23 setting a world record for a case of wine at auction. Source: Christie’s Images via Bloomberg

Wine Tasting Workout, via Wine Enthusiast Mag

Here’s a good article about how to appreciate wines like a tasting pro:

http://www.foodandwine.com/articles/wine-tasting-workout-train-yourself-to-be-a-better-wine-taster

I like the well-spoken advice given here.  It can get confusing trying to discern light-bodied wines from heavier ones, tannin content and food pairing, etc.  I am happy to have stumbled across this for my readers.

First Meeting: Cabernet Franc

Casa Nuestra  To say you are a taste experience, Franc, is to say true words of admiration.  You are underrated, I think.  We normally see you blended into Bordeaux as one of the major four grapes within that classification.  However, done well, you are a stand-alone star!

Cab_Franc_grape A black-skinned grape, it is best known within French wines as the Loire Valley varietal Chinon.  In the U.S. and  Canada it is also made into Ice Wines.  In California, a really nice bottle from the groovy, laid-back wine maker, Casa Nuesta proved to be a winner all around.  Really, it was just lovely.  You may remember Casa Nuestra from it’s mention in the 2008 film, Bottle Shock.  They were portrayed as a competitor to the famed Chateau Montelena.

Lighter than Cabernet Sauvignon, it sports a pale, bright red color.  The flavor is unique.  In a good, hearty Cab Franc you will taste succulent, generous layers of red berry/cherry fruits.  It’s sassy, voluminous, and “twangy”.  It can feature savory flavors of sage, cedar, thyme, cranberry, rhubarb, and smoked pecans.  The palette is dry, with a perky finish that is good for sipping or pairing with grilled meats such as pork.  This stuff is awesome!

First Meeting: Cesari “Bosan” Valpolicella Ripasso

Cesari Amarone Oh, Cesari, how do I love thee?  Too much for my own good, I say.  This “Bosan” Valpolicella, done in the classic Ripasso style left me sighing softly, with eyes closed as I sipped it.  Just amazing!  To describe its flavor structure, I’ll say it is deep, with wonderful and warm flavors of raisin, date, French toast with maple syrup, coffee, tart cherry, and a plummy, fig-essenced texture.  It finishes long on the palate, and is sophisticated and dry. Gosh, darn I love this stuff!

The wine is a blend of Corvina, Molinara, and Rondinella grapes.  You may recognize those grapes as the ones being used in a classic Amarone.  This wine is just a notch below that status.  That really means just about nothing.  Because the quality and flavor just knocks your socks off.  It hails from the Valpolicella sub-region of Veneto in Northeastern Italy.

A note on the term, “Ripasso”:  a.k.a. “resting” the wine with the skins of raisinated grapes ( in the darkened cellar), imparting their flavor, structure, and sometimes more alcohol.  It adds that cooked fruit quality to wines that are made in this style.

Actually, I recommend anything by winemaker Cesari.  They represent some of the very best Italy has to offer us.

A French Gastroteque in the Heart of The Village!

A French Gastroteque in the Heart of The Village!

First Meeting:  Buvette

Through a casual web search, while strolling around West Village, we found this charming little cafe with a kickin’ wine list. Located at 42 Grove Street, it’s a happy little place just overflowing with French atmosphere.

We selected two Burgundies.  Jodi enjoyed an Aligote’, while I sipped a Bourgogne Rouge.  The wines were very nice, and they both paired nicely with the rich chocolate mousse ( topped with homemade, thick whipped cream ).  The atmosphere was as real French as we can get on our side pond; small, intimate, noisy and decorated with all sorts of interesting stuff.  The little leather-bound wine books and pouches filled with fresh nuts made the experience a memorable one.  We’ll definitely be returning to this place.

The One About Wines – JHU Alumni Trip to the Hudson Valley – Part II

Hello! I am sharing this cool blog post, because the author talks about some interesting tidbits concerning the wines we all know and drink. Also, take a look at the first post in this series, titled, “JHU Culinary Institute Visit”. These are a good read.

Evelyn Jerome Alexander's Blog

20130519-142827.jpgJonathan Palevsky followed yesterday’s lecture on Old World wines with another today about wines of the New World, including the US, Chile, Argentina, Australia, New Zealand and South Africa. [Palevsky hosts WBJC’s “Word on Wine” radio commentary weekly on Thursday – click here for more info!]

He told us about the Hungarian man, Harasty, who brought vine clippings over from Europe in the 1940s and planting them on land that was later purchased by Robert Mondavi Sr. Mondavi was the first to bring the German way of labeling wine by the varietal, not by the region, as French wines are labeled.

Palevsky discussed the 1976 world blind wine tasting event in which the French snickered about the American wines that eventually beat them – both reds and whites from Napa. This was a revolution in the industry and put the US on the winemaking map.

We learned about how…

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