Not Your Mama's "Essential Red"

Bogle Vineyards

Essential Red

(Old Vine Zinfandel, Syrah, Cabernet Sauvignon, and Petite Sirah)

California, 2009

 

 

Anyone who has met me knows I am a cheap-o. I love coupons, sales, free stuff, and Kroger fuel points, which is probably why I love Bogle. I can get most of their wines for under $10, and they are dependably good enough for everyday drinking. Back in the day before Boyfriend was trained in wine buying better, he would grab me the Bogle Petite Sirah and he always did good.

 

Bogle was founded by some technology bajillionaire, so I appreciate them making wine for the masses.

 

I have been wanting to try this new-ish red blend, I love their single varietal wines, really enjoyed their Phantom Blend, so why not.

 

Basically, this is a badass everyday red! Big and luscious and juicy, it drinks like a lot more than the $9.49 I paid for it at Target. Decanted and chilled to cellar temp, this wine was beautiful. Dark berry, dense fruit, jammy and complex, with a smooth finish and round tannins. It wasn't too acidic, it felt plush and soft on the palate, and was just so good.

 

Seriously, you could invite super serious wine snobs over, pour this from a decanter and they would get Wino wood, and you'd never have to tell them it was 2nd shelf grocery store. Or you could after they raved about it and do a sassy "in yo' face snobs" doing your best NeNe Leakes impression.

 

This will be a great summer barbeque wine, because it chills so well and the intense fruit will go great with smoky BBQ goodness. But don't wait til June to buy it, Target is still open, go now.



Rotta Cab Franc

 

 

Rotta

Cabernet Franc

Dino Boneso Vineyard, Paso Robles

2006

 

I am going to continue to write about Cab Franc until you all get off your Wino butts and go buy it. We can make Cab Franc cool.

 

Now those of you who know me know I have no self control when it comes to drinking new wines. I pulled a good ole switcheroo on one very sweet Jen, taking this bottle off her hands and giving her my off-dry Prosecco at our company way belated Christmas party on Sunday. The cork stayed in this bottle for about 3 hours once I procured it.

 

Don't judge, I love me some Cab Franc.

 

And this one was a lot to love. I decanted it for a good amount of time, read: the 30 min it took me to drink my other bottle. It was gloriously brick-red and immediately told me of its Cab Franciness with aromas of cherries, strawberries, and violets. Oh Cab Franc, you are so dependable, you never let me down... now if the Court of master Sommeliers would just give me one of you during my blind taste tests in August... but I digress.

 

Upon sipping this delight, I got tongue evidence that my nose was right, and a surprising punch of acidity. It was all soft and sweet fruit and flowers and vanilla, then like Emeril... BAM! ACID! Now I see why the label helpfully suggested drinking this with "pasta and good friends", I don't normally eat my friends, but next time I do this wine will be the one to refresh my palate!

 

So as this was bottle #2 I didn't finish it night of, but I refrigerated the leftovers, and was pleasantly surprised yesterday to find it drinking BETTER than on Sunday. The acid had tamed a bit, but was still evident and the sweet vanilla was more pronounced. Maybe I should have decanted it for longer than 30 min. Guess I'll just have to get another bottle and try again.

 

There you go, and no more Cab Franc posts for the rest of the week. Wino's honor!

 

 



Primus "The Blend"

Primus

"The Blend"

 (29% Cab, 28% Syrah, 25% Carmenere, 18% Merlot)

Vermonte, Chile 2009

 

I love things that remind me of Transformers. And a wine with such a badass name needed to be bought and drunk. Now a badass wine with such Optimus Prime style grapes in it needs to be decanted... wait 90 minutes...

 

But we are all about instant gratification here Winos, so I won't make you wait.

 

This wine was MASSIVE! Rich, dark fruit nose, almost showing intense summer berry sticky sweetness, with lots of oak, cassis, blue and black fruit. Thick on the tongue with a surprising finish of acidity and a pop of boysenberry. Dense and rich through each sip, but taming the tannins with ripe fruit and jammy, yet not sweet, structure.

 

As it opened and warmed from cellar temp, the acid was more pronounced with black raspberry and maintained a fresh, ripe, lingering berry with a touch of spice.

 

Great wine for BBQ, or by itself. I was impressed, at $16.49 at Kroger, this drank like  much more expensive bottle. Something I love... less than $20 and a sexy delicious wine that would even impress the most Wino amongst us. Just make sure to buy another bottle to help fill your at least 90 min decant time!

 

 



Rubrato Aglianico something Italian di something else Italian

Rubrato Aglianico Dei Feudi Di San Gregorio

IGT Campania Aglianico

Italy 2005

 

I am currently on a quest to try 100 different grape varietals. To some people, this may sound easy, but I am a Wino to the Nth degree and have thus far only been able to list 74, thus my venture into Aglianico.

 

Back to the beginning... After work I like to go to Zambrano's, it is my classy wine version of cheers, and I love that I can buy a bottle retail. Even better, Cef usually is my Ms. Cleo, he reads my mind and tells me what I want, with a smooth Caribbean accent and colorful clothes. Anyway, Friday night I was a little too wine-fried (meaning I had to spend too much time and energy being Ms. Cleo myself) to be able to pick my own bottle, in come Ceferino Cleo...

 

Now he has a 92.3% success rate, far better than the actual Ms. Cleo when choosing a wine I will like... this one has resulted in a downgrade to merely 92%.  Maybe on another day, maybe with different food, maybe a different mood, but I was just not feeling this bottle of dried fruit goop.

 

Yes, goop. Almost as bad and in your face as one Gwenyth Paltrow who also makes GOOP.

 

Back to the wine... It was all to dried fruit and viscous and no backbone of acidity like I have come to expect from Italian wine. It was like a port gone blah. Which I will say may have its place with certain food, or a certain day, but it was just not what I wanted. I am never one to write off a wine entirely (except you White Zinfandel, we are enemies) so I will try it again, but for now, thanks for being Grape #74.



Andrew Will Cabernet Franc

Andrew Will

Cabernet Franc

Columbia Valley, Washington

2010

 

Lately I have been obsessed with Cab Franc. It is a great varietal, almost always dependably full of sour cherries, red raspberries, and violets, with nice searing acidity, especially from Washington, so it is the perfect wine to pair with food as it refreshes the palate, and isn't as thick, fruity, and tannic as Cabernet Sauvignon.

 

The Andrew Will delivers on everything I expect from a nice Cab Franc. Nice dark red with purplish hues, it has a lovely nose of vanilla and flowers opening up into lush ripe berries and red fruit. I like to drink this wine fairly cold, and the zippy acidity clears the way for a lush medium+ weighted wine full of strawberry, sour cherry, violets, with low/medium tannin. As it warms, a smooth herbal peppery finish lingers for an appropriate amount of time.

 

While I appreciate Cab Franc for its easy pairing ability, many will love this wine for its easy drinking nature, almost like it is a starter Cab. If I can make a Wino suggestion... pick this wine or any Cab Franc to please a table of wine drinkers who can't agree on a varietal (Pinot Noir vs Cab Sauv... ding ding ding). Also as a "lesser known" varietal you can find extraordinary values on wine lists (unless it is Cheval Blanc, then hope someone else is paying!).

 

 

So as I step off my Cab Franc soap box, I leave you with this, at $32 at Zambrano's go buy this wine and some rich fatty cheese (sharp cheddar, cranberry stilton, Danish blue) and then call and invite me over so you can thank me for rocking your wine world!

The Food Lover's Guide to Wine

In my never ending quest to be the best Wino I can be, I devour books on wine making, regions and factoids, wine and food pairings, and other less fun sounding topics in wine (the history of Italian DOCs anyone? Bueller?) at a rapid pace.

 

Which made my Christmas present from Boyfriend so awesome, it was the best of all worlds. I had previously read the Kindle version of their book "What to Drink with What you Eat" and it is a good quick pairing reference, but this book rocked my world. It is a comprehensive compilation of tips from Master and Advanced sommeliers at some of the best restaurants in America.

But beyond great tips this book is loaded with charts showing ideal serving temperatures and other fun technical things like grape varietals by desired flavors, residual sugar, importers, etc...

The part that really got my inner wine geek going was Chapter 4, "Know Your Wines: The Lists" that contains a comprehensive list of grape varietals and wines listed by region (Bordeaux, Burgundy, etc.). What makes this list special is the authors' easy break down of each by adding info on acidity, tannin, flavor volume, pairings, ideal serving temperature, weight, and prominent flavors. It also adds some info on aging potential and well known producers. This section alone is a gold mine for blind tasters and those of us that can't keep their Asti from their Alba.

I could go on and on about this book, it is a great reference, a fun read, and has some amazing tips from somms at the top of their game. I can see this book will be highlighted and dog-eared more than it already is.

In short winos, go buy this book! It is invaluable to the beginner wino and the hardcore, and if it helps you pick a better wine to go with your chicken and rice on a Tuesday night, then consider it worth it!

Wine, from Uruguay?!

Even in a Wino's world, there are some things that are new, even to us. That's the great thing about wine, there is always a new vintage, vineyard, region, winemaker, and blend to try. Today I had my most recent "new" moment... Pisano's "Rio de los Pajaros" Reserve 2011 Torrontes, from of all places, Uruguay!

I used to live in Argentina, right across the river from Uruguay, and I can't say I would ever imagine them growing wine grapes there, but a lot of things surprise me. According to the label between the vineyard is between 30' and 35' parallel, it has a tempered by an Atlantic climate, which would be well suited to the Torrontes grape, which has found a home in the cool, yet arid harsh upper altitudes of the Andes Mountains near Salta, Argentina.

On first impression I thought they mislabeled the grape varietal. All the reasons I love Torrontes (and others hate it) is because of the over the top perfumed, herbaceous, floral in-your-face characteristics. This wine has NONE of that. It is more like a cool climate Albarino or California Pinot Grigio. Upon tasting it, I was confronted with all acid, green apple, and citrus... again an Albarino or Pinot Grigio in Torrontes' clothing.

Upon further research, I find out the Pisanos (like many families in the Southern Cone) are Italian and follow old school Italian wine making (a-ha! Pinot Grigio makes sense).

Still, this is a very drinkable wine, if you know what you're getting. I was expecting a Graffigna or Balboa Torrontes, and was thus very disappointed. But as I drink I am pleased with its clean finish (yes, I am drinking it as I type), this may be a good "starter" Torrontes for the less perfume-y lovers.

Just know what you're getting. So far, I'm not going to search out "wines from Uruguay" for my next dinner party.

I love Gruet!

I don't usually talk "wine clubs" on here, but I am a member of a few, and a big fan. Every time the UPS man comes to my house it is Wino Christmas morning. 

Imagine my glee this frosty December day when my Santa in brown brought me a giant box from the Gruet Winery... How much bubbles is inside?! 

Tearing into said giant box of wine, I was greeted by 2 smiling faces (it is my story and my wine smiles!)...

A Magnum, of Blanc de Noirs?! For me?!

Now, this delivery is especially notable because I was at Gruet a little over 2 weeks ago and the awesome tasting room ladies filled me in on how involved the Gruet's are in their wine club. For each of the 6 yearly shipments (not during the hot months) the Gruet's handpick 2-6 bottles to be shipped, staying right around $80. The November shipment (which I took home with me from the winery) was their newly disengorged Gilbert Gruet prestige cuvee and their Brut Rose (both were delicious, but that is for another post).

This brings me to my point about the greatness of this club, just before Christmas and the New Year I am thoughtfully shipped a Magnum and a vintage Blanc de Blanc, this screams holiday celebration: Magnums are SO fun and SO festive.

The Gruet's know what they're doing.

(I recommend stopping in to visit their urban winery in Albuquerque if you're ever in the area)

Ft. Worth Wine Tasting Club, Tasting #2

This month we met up for our first annual "Hallowines" tasting (bring a clever Halloween themed bottle) and we had some fun! Clearly the PoiZin was the clear winner for style (yay, Wanda!) although Jen dressed her Ghost Pines in a full ghost get up, so maybe it was a draw in the style category!

For taste, Brandon's Cab-Merlot-Carmenere was my favorite, nice smoky, earthiness made it a rich departure from the fruitier wines the rest of us brought.

The most surprising bottle was the Frascati, a year ago it was no where, since July I've tried 4. Very appley and with a zippy acidity, it was perfect for BBQ on the porch.

Duck contributed a spicy and clever "House Wine" red, and Tink brought a Texas Merlot by CapRock that is actually good (surprising for a Texas red, the good ones are still in the minority enough to warrant surprise).

So for now, our social gatherings are a good way for everyone to get to know each other, but tasting boot camp is coming in January, so get the taste buds ready! Thanks to all who made it!

Somebody's a Sommelier Now!

So, I know this happened a month ago, but I still have to pinch myself, that after talking about taking it for years (actually, whining about how I needed to do it to Boyfriend), I FINALLY passed my Level 1!

Yes, there are 3 more levels to go before total wine world domination, but like the great Neil Armstrong said "one small step for wino, one giant leap toward wine domination" (well, he meant to say it that way).

The best thing? Now when snotty people roll their eyes at me in my wine bar and condescend "what, are you a Sommelier or something?" I get to smile and say yes.

As someone who likes to use my powers for good, I also started a Ft. Worth wine tasting group for my fellow "smellies", other service types, and of course citizen winos, we have our first meeting Sunday and i am a little more than nervous about the prospect. But here's to growth and a continued drive toward winos the world over!

(In short, this just means I will be drinking my <$20 wine pinkie up!)

Adami Prosecco

Adami

Bosco di Gica Brut Prosecco (NV)

Valsobbiadene- DOCG, Italy

So in celebration of me being back to writing about wine (and having a forum for my snarky comments) I thought I'd write about bubbles.

I am a bubble-holic.

Chances are on any given day I'll pick a sparkling glass of yum over a still one.

This is a prosecco that we got by "accident" at work (by accident I mean Emily sweetly asked if she could ship us this a couple weeks ago in lieu of our other Adami Prosecco that they were out of) and I'm really glad we did! This was a real surprise.

This Bosco (as it shall heretofore be called since I can't say many of the other words) was a nutty, biscuity glass of delightful. It has a lot of the characteristics of some of my favorite Champagnes (Shout out Veuve!) and I don't normally find that in a prosecco. In fact I usually find proseccos to be more "pro-whatever the Italian word for sweet is", and flat.

Since I don't have a Champagne budget, this $11 bottle is a great everyday sparkling. Not sweet, but not bitter, the yeasty nutty notes give it real depth and richness. It finishes long so you can savor the flavors after each sip.

I'll toast to that!

Ohhh, and fun fact of the day: Prosecco not only means "dry sparkling", but is made from Glera grapes which are just called Prosecco grapes. Those Italians, making everything so simple.

Bad, BAd, BAD Wino!

I should know better, no, really, I should.

I drink wine everyday.

I always talk about the wines as I drink them, but then, well, enjoying the wine (or simply getting a buzz... I'm talking to you Thursdays) takes it away from me. It makes me feel like I shouldn't be one of those Wine Mag douches ignoring the pleasure of wine just to try to sound smarter than everyone else.

I have a confession...

I went to Napa, and I didn't spit.

In fact, I sometimes got bombed.

And it was amazing.

It also gave me a swift kick in the pants that I need to hop back on the education train and try to get back to breaking down everyday wines for my fellow winos.

Today was one of those work days where you almost jump up and down, grab a bottle of bubbles, and spray it everywhere. Not because I am a NASCAR driver with better hair, but because I got to TALK about wine. I love the nights people want to play, want to talk, and are hungry for more.

In other news, I bought $10 in Mega-Millions quick picks. Yes, I won't win. But if I did, I would spend my life teaching myself and others about wine. Some movie high school counselor said something like "what would you do if you won the lottery? Pick that and do that anyway."

Since my answer would be "grow, make, drink, teach... WINE" (and move back to Australia, and pay off Sallie Mae... but I digress) I guess I should get back to it.

So, here's to an Amador County Barbera and business cards that read something cool.... I'm back bitches, get your palate ready.

[Insert Le Duc reciting "in your face"]

Best Surprise Ever!

The lovely, kindhearted Maximina Martinez gave me this spectacular gift, just because, today! I fully plan on only drinking from this chalis of awesome, I will take it everywhere until people are sick of it. Just so people know who they're dealing with. (got lots of use tonight!)

Thanks Max! Your're the best, good luck on your Pharmacology final, do good and come drink wine! (I'll bring my glass)

Domaine Chandon Pinot Meunier

Domaine Chandon

Pinot Meunier - 2008

Carneros, California

A quick lesson for the non winos out there... Champagne is usually a blend of 3 grapes, chardonnay, pinot noir, and pinot meunier, unless it is a "blanc de blanc" (all chardonnay) or "blanc de noir" (the pinots). While chardonnay and pinot noir are common still wine varietals, poor pinot meunier is often left in the shadows, overlooked and unknown.

Imagine my surprise at finding this under appreciated grape available, by the glass no less, at Zambrano's. I was eager to try it.

The bottle says Domaine Chandon wanted to use the grapes they've got for theor sparkling wines and make high quality still wines. I applaud them.

To put it simply: this wine is the bomb.

It is my go to everyday wine. So much so that on my 5+ visits a week to Zambrano's the lovely Teill just pours it for me, she knows it's coming!

The color is a magical ruby meets amethyst right to the edge and a lovely woody-berry-cherry-amazing nose only hints about the delicious in the glass. A deep, smooth, velvety wine melding spice, wood, dark fruit yum opens up in all corners of the mouth. Sturdy enough to stand up to any food, but delicate and demure enough to drink on a hot summer day.

Silky, spicy, delicious. It has more character than a pinot noir, but an inherent softness.

Get it. Drink it. Make this wine well known! Maybe more sparkling producers will use their extra juice to bring tbe world more delicious.

(one drawback to poor pinot meunier... It isn't well known for its ageability, drink young and drink often)

Nautilus Sauvignon Blanc

Nautilus

Sauvignon Blanc - 2009

Marlborough, South Island, New Zealand

When I drink a sauv blanc I want the crazy fruity citrusy explosion, and New Zealnd does that style best. This wine is heavy on the fruit and brimming with grapefruit. Crisp and acidic this refreshing and vibrant sauv blanc keeps me guessing. I get the grapefruit of course, but it is nicely balanced with a medley of kiwi, starfruit, with pronounced citrus notes. The lovely fruit salad leaves a long tasty and refreshing finish.

This is a very pronounced fruity wine, but it doesn't have a sweetness to it like some other whites, the clean crisp finish makes this a sublime summer wine. As one of my favorite white grapes I appreciate sauv blanc done well, and I appreciate it even more at a great price, which this one is.

Hahn SLH Chardonnay

Hahn Wineries

Chardonnay - 2009

Santa Lucia Highlands, California

2009 is lauded as one of the best years in recent memory for California chardonnays (thank you Wine Spectator, I still shamlessly read you even if I disagree with your preferential reviews... Steps off soap box), and the Hahn 2009 chardonnay is lovely proof of that.

I am on my great summer chardonnay kick, and this chardonnay is the one I measure all others on.

The nose is a toasty buttery prelude to the toasty-vanilla-butter amazingness that awaits in the glass. Crisp and clean the finish reveals a lingering sweet butter, like a savory buttercream frosting. Amazing and more citrusy and pineappley cold, as it warms the butter flavor is more pronounced and rich. This is all acheived without an interjection of an over oaked wine making.

Basically the perfect chardonnay.

Want further encouragement? I probably go through 2 cases a week at work, and every single person lauds on how delicious it is. That and when people ask for a chard I know they'll love it so I recommend it or just pour it and tell them they will like it, I have a 100% success rate, thankyouverymuch, curtsey.

Get it. Drink it. Thank me later, or call me and we can share a bottle, or just buy me a bottle.

Spelletich Cabernet

Spelletich Cellars Reserve

Cabernet - 2006

Napa, California

I love cabs. I would say it is my go-to variety. I love them all, even a teeth coating tannin-fest or fruit forward oaky cab. Doesn't matter the region even, love love love.

This cab has a nice deep purple color right to the edges. Nice nose of berries and toasty vanilla. From a brand new bottle, been in the glass for 5 min as I checked Facebook and typed this (phone and tablet, I'm so tech savvy). Nice smooth spicy vanilla wood berry flavored. Very yum. Medium tannin, lovely toasty finish. This wine has everything I love about cabs. It is deep and sensuous, silky with a bite and a lingering finish that leaves you satisfied long after your last sip. Delicious. I keep tasting the finish and I want a giant glass, followed by 2 more.

This sublimely drinkable cab is easy to drink alone, is sturdy enough to drink with a big steak, but subtle enough to go with shellfish. Mmmm, I am thinking about this wine with some lobster...

Marques de Gelida Cava Rose

Marques de Gelida

Brut Reserva Cava Rose (100% Pinot Noir) - 2006

Catalunya, Spain

I do not drink pink wine. I have this terrible fear someone will see me drinking a rose and think it is white zin, thus dashing my (in my mind anyway) awesome reputation for drinking good wine only.

Pink bubbly I can get behind. Usually sparkling roses have only the slightest tint of pink pale like a bubbling pink diamond (I like pink diamonds, hint hint boyfriend), but this one is a lot more pink, like a glmmering sapphire (I also like these).

It has the same yeasty citrusy nose of most sparkling wines. Nice tingley tiny bubbles that feel fuzzy on the tongue. Nice and crisp and refreshing, I get more of a sparkling cranberry-apple cider taste than a biscuity flavor common to bubbly. A very nice refreshing option, like a pre-mixed poinsetta, different than most. A nice after dinner wine or in middle of the day relaxing poolside staring at the hot pool boy... You know, whenever.

I don't think I could do more than 2 glasses of this, so I would recommend sharing, the color makes it most festive so try a baby shower or bachelorette party or girls' night in. I am all for equality, so I will recommend it for a fantasy football draft too... Too far? Just try it, it is tasty.

Spell Zinfandel

Spell

Zinfandel - 2006

Amador County, California

The daughter of Spelletich Cellars owners branched out and made a wonderful and unique zin, and I am not just talking about the psychadelic label (although it is pretty cool in a world of blah labels, 10 points for style).

Let me begin by saying this wine might be the biggest fruit bomb ever to pass my lips. It doesn't drink like the zins I am used to, it's an explosion of super ripe fruit and berries with a knockout alcohol content (16.5% who wants to get tore up?), but there is no alcohol burn or lingering astringent taste. No way, the explosion of fruit covers just about everything. Medium oaky, nary a tannin, and a bit of spice in the mid-palate makes this one yummy wine.

I would say this bottle of delicious is parked midway between a pinot and a cab as far as body, and would provide an excellent stepping stone into zins or a step up from pinots for novice red drinkers or peole who like silky fruit heavy wines.

This wine is hard to come by, my bar has it, so does Zambrano's, but I haven't come accross it in the store. Direct from the winery one of my regulars found it for $16.99 a bottle, which is a downright steal (she thought so too and bought a case after trying it the first time).

I highly recommend!

E. Gugal Cotes du Rhone

E. Gugal 

Rhone blend (mostly grenache) - 2007

Appellation Controlee Cotes du Rhone, France

I know, I know, another Rhone blend! Shut it, I like them and it is a good summer wine. And as I have said before, they're all very different. This is a happy medium, like if the Schild GMS and the St. Cosme had a baby wine.

While the varietals in the blend are not listed, the ruby color and juicy finish scream grenache. It is a light, fruity, soft, medium-bodied wine with hardly a hint of tannin. A perfect sipping wine, best served a little cooler than room temperature.

This is a tasty blend brimming with red cherries, soft wood, and subtle pepper on the mid-palate. The pepper is more pronounced as it warms, but never reaches overwhelming since it enhances the fruit and gives depth as opposed to competing with it.

My favorite Rhone thus far. One of my regulars who was a timid pinot noir only drinker loves this and has excitedly begun a quest to out drink me in Rhone blends (not gonna happen sister), a great "try something new/different" wine and great for the summer since it isn't too heavy and chills nicely without losing it's oomph.