Monthly Archives: December 2012

2009 Accord Santa Maria Chardonnay

30 Sunday Dec 2012

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Notes provided by http://www.nakedwines.com:

  • Christina [Pallman] has made Chardonnay all around the world and even in Burgundy at the feet of the masters! She understands what this grape is really all about.
  • Grown in Santa Maria Valley which is known for its cooool nights, dry climate and exceptionally long growing season so it’s perfect for making this kind of wine with intensity and elegance.

My notes:

First I would like to say do not, and I really mean DO NOT, drink this wine at room temperature or even chilled to 63 degrees.  I almost had to spit it out.  For the love of your taste palate be sure to serve this wine WELL chilled.

Chilling mistakes aside now…  This wine has a very light, fruity and almost floral aroma to it.  Scents of citrus are detected after a solid second sniff.  The first thing I noticed when I tasted this wine was the way it felt on my tongue.  It was very acidic and caused a slight tingle.  I could definitely taste something citrusy with an apple blossomy after taste.  It’s not as oaky as I am used to with a fuller bodied chardonnay.

This did better with some garlic breadsticks.  This would probably be good with pasta tossed in a light garlic and olive oil sauce.  Actually, I will probably use the rest of this wine in a white wine garlic sauce and toss it with angel hair pasta.  Otherwise, it’s a little too acidic for my liking as far as a wine to drink.

On a scale of “this tastes like piss” to “oops, I just drank the whole bottle”  I would give this a “I struggled through the first glass and forced myself to drink a second in order to give a fair appraisal.”  Would I buy it again on purpose?  No.  Would I use it to cook with?  Sure.  I think it has potential as a cooking wine.  I probably wouldn’t go out and buy it just for this purpose though.

Final Grade:  C

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2010 Argentine Revolution Malbec

22 Saturday Dec 2012

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Information provided by Revolution Wine Company:

Argentina is in the midst of a Revolution.  The same restless spirit which is the soul of the Argentine people has ignited a revolution in winemaking.  This revolution has hundreds of young winemakers bringing out the natural beauty the vineyards of Argentina have to offer.  Best reflected in it’s signature wines; Malbec and Torrontes.  These wine express both power and elegance, soulful yet unique.  A reflection of Argentina itself.  It is our passion to spread this spirit of rebellion and originality .  Viva la Revolucion!

Here are my notes:

First, I’d like to dedicate this entry to my new wine friend Lynn.  I was having dinner last night and happened to comment on the bottle of wine she was drinking stating that I’ve never  had a Malbec I really liked.  Her reply?  “Bartender!  Get us another bottle!  I promise you’ll like this one.”  The bartender, which calling him that is very generous, brings us another bottle…that’s it.  Doesn’t open it, doesn’t get us another glass.  Well nothing is going to stand between myself and a bottle of wine!  Being all of five feet tall, I ran around the corner of the bar, stealthily grabbed myself a proper wine glass and was back at my barstool having a glass poured for me before the bartender could even think about blinking.

Hesitantly, I took a giant sniff deep in my glass.  A very pleasant, fruity, berry filled aroma surprised me a bit.  The first sip, well, glass, was very easy to drink.  I could definitely pick up a solid black cherry taste with hints of blackberry and raspberry.  It held a very smooth aftertaste that didn’t have an abrupt end.  It lingered just long enough to make you want just a little more.

I hate to admit I was wrong, but dammit, this Argentine Revolution Malbec is good.  Damn good.  This is going to earn itself it’s own slot in my wine rack.  It paired wonderfully with good people and good conversation, but would be phenomenal with a big hunk of dark chocolate.

On a scale of “this tastes like piss” to “oops, I just drank the whole bottle”  I would give this a “Well we made short work of that bottle!”  Would I buy it again on purpose?  Absolutely.  Would I buy it out at a restaurant knowing the ridiculous markup they put on wine?  Damn right I would.

Final Grade:  A

*Mom – you wanted a good red to try.  This one.

2010 William Henry Sauvignon Blanc

14 Friday Dec 2012

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This wine came from Naked Wines wine club.  Here are the notes provided:

William Henry Sauvignon Blanc 2010 
by William HenryFlag of USAUSASauvignon Blanc 13.90% Alc

William Henry Sauvignon Blanc 2010

 
 
  • Considering Mendocino County’s more notorious crop, it’s no surprise that this Sauv Blanc is more than a bit grassy.
  • But jokes aside, even though Mendocino is creating fantastic wines at low prices, it hasn’t been recognized like neighboring Russian River and Anderson Valley. As a reward for being ahead of the curve, you save a lot of money.
  • So if you want a California Sauvignon with a hint of New Zealand grassiness, William Henry is your man.

Here are my notes:

This wine lacks aroma, so it was a bit hard to figure out what to expect.  It is extremely light in flavor.  Perfect for wine beginners because there is nothing overpowering anywhere at all with this wine.  Very subtle fruity/grassy flavors with a feeling that this was aged in possibly stainless steel tanks.  When served cold the flavors are very muted, but give a crisp, clean flavor that would pair well with any chicken, turkey, fish, or pasta dish.  When served at about room temperature or very slightly chilled the flavors become more robust and noticeable.  This would definitely be a good summer, backyard barbecue kind of wine.  I feel like barbecue sauce could really enhance the light fruity flavors and bring out more depth.  This might be a totally weird comparison, but if morning dew on the grass had a flavor it could very well taste like this wine.  Ideally, this wine is best paired with a sharp cheese.  Excellent with an aged sharp cheddar or a harder parmigiano reggiano.

On a scale of “this tastes like piss” to “oops, I just drank the whole bottle”  I would give this a “Oh darn, looks like I just might drink the whole bottle tonight.”  Would I buy it again on purpose?  Maybe.  Am I drinking the rest of the bottle as an excuse to eat good cheese/eating good cheese as an excuse to drink the rest of the bottle?  Absolutely.

Final Grade:  B/B+

Storage and Organization

09 Sunday Dec 2012

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So with joining these wine clubs and having a lack of storage space I had run into a dilemma.  Where the hell do I store all of this wine?  I’ve also had a stack of cinderblocks inhabiting my living room that were left over from a gardening project I finished over the summer.  Both of these issues were driving me nuts.  Then it hit me.  Cinderblock wine rack!  Both of my problems solved each other!  Behold…

winerack

I was pretty proud of myself for this one.

 

 

 

 

 

2011 El Guardian Valle Central, Merlot-Carmenere

07 Friday Dec 2012

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I’d like to start off that this is a 93% Merlot 7% Carmenere blend.

These are the notes and history provided by the wine club:

In Chile, it is known as Valle Central.  It is a vast stretch of land, spanning almost 250 miles from the Maipo Valley, just south of Santiago, to the southern end of the Maule Valley.  It has been home to vineyards for generations, and over the past two decades, it has become the wine growing capital of the country.

In terms of volume of wine produced, Valle Central is one of the largest growing regions in all of South America.  And because of its size, it’s home to numerous microclimates that accommodate the growing of many different varieties  – including what has become Chile’s signature red variety, Carmenere.

In decades past, Carmenere vines often were intermingled with Merlot plantings, and the farmers would simply create “field blends.”  Today, a much more scientific approach is taken both in the vineyards and the Valle Central cellars, resulting in sublime, beautifully balanced wines like the 2011 El Guardian Merlot-Carmenere.

Tasting Notes:

Grape Composition: Merlot and Carmenere

Grape Source: Central Valley Growing Region of Chile

Aromas and Flavors: Blackberry, Blueberry, Cherry, Tobacco, Plum, Pepper and a Hint of Vanilla

Aging Vessels:  Assorted Oak Barrels

When to Drink: Now through 2014

Tasting Panel Score: 90 Points

Food Pairing Suggestions:  Pork loin, or pasta with a rich meat sauce.

My first impression?  Meh.  When you first take a good sniff of the wine you pick up subtle hints of oak and berries.  Then the aromas just stop abruptly.  That first sip feels much lighter than a typical red.  It starts off heavy on the blackberries, then fades into an oaky/peppery/old pipe tobacco taste.  It’s different.  I can’t honestly say I hate it.  I can’t honestly say I like it either.  I’m well into my second glass now.  Not because I’ve decided I like it, but because I can’t quite figure out what it is about it that makes me want to try just one more sip to try to figure it out.

Suggested food pairings included pork loin, pasta with meat sauce and roasted red meats.  You won’t catch me eating any of those.  You won’t catch me coming anywhere near those.  It paired decently with popcorn.  It wasn’t terrible with peanut butter cookies.  I think I may enjoy this more if for one, I enjoyed meat, and secondly, if I thoroughly enjoyed red wines.  I’m very picky with my reds.  I love a good Cabernet or Pinot Noir, and I can appreciate a good Merlot.

On a scale of “this tastes like piss” to “oops, I just drank the whole bottle”  I would give this a “I’m only working through my second glass because I can’t quite figure it out.”  Would I buy it again on purpose?  No.  Would I drink it if I was at a dinner party and it was being served?  More than likely, unless a good Riesling or Chardonnay was being passed around.

Final Grade:  C/C+

2011 Old School Lane Cellars California Sauvignon Blanc

04 Tuesday Dec 2012

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First, a quick history lesson, compliments of Old School Lane Cellars.

The first vine cuttings of Sauvignon Blanc were brought to California during the 1880s by Charles Wetmore, founder of Cresta Blanca Winery.  Some of those cuttings came from France’s legendary Chateau Y’Quem, where the variety was used to make a world-famous dessert wine known as Sauternes.

Most California wineries embraced that sweet style during Sauvignon Blanc’s early years in the state.  Before long, the variety was among the favorites of all American wines.  It wasn’t until well into the 20th century that significant numbers of vintners began making California Sauvignon Blanc in a dry style.

That proved to be a wonderful decision, as the variety’s popularity skyrocketed during the last decades of the century.  As Wine Spectator put it, “The wines just keep getting better and better.”

Tasting Notes (provided by the wine club):

Grape Composition:  Sauvignon Blanc and Other White Varieties

Grape Source:  Select Vineyards in Various California Growing Regions (Only mildly vague…)

Aromas and Flavors:  Tropical Fruit, Citrus, Hay and a Hint of Minerals

Aging Vessels:  Stainless Steel Tanks

When to Drink:  Now Through 2014

Tasting Panel Score:  89 Points

“This refreshing wine offers impressions of tropical fruit, citrus, hay and minerals.           Food pairing suggestions:  garlic shrimp or artichoke dip

Alright, if I was at the store and read “hay and minerals” as aromas and flavors in this wine I would have had to pass.  I mean, I’m not trying to drink the essence of barnyard and cheap bottled water.  The aroma definitely has an almost woodsy tone to it and definitely hints of citrus.  Initially it is sweet but not overbearingly sweet.  It finishes off dryer, crisp and clean.  I was definitely able to detect that steel tanks were used in the aging process.  Not necessarily a bad thing.  It adds to the mineraly (I know, it’s not a word, work with me here) and clean taste.

On a scale of “this tastes like piss” to “oops, I just drank the whole bottle”  I would give this an “I think I need a second glass, just to make sure I like it.  Ok maybe a third…”  I would personally suggest pairing it with some good garlicky chinese food like garlic chicken, or some pizza rolls.

Final Grade:  B+

Intro

04 Tuesday Dec 2012

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Greetings!  I recently joined a wine club and had also purchased a Groupon for a case of wine.  Little did I know they would arrive on the same day.  Did I mention I get everything delivered to work?  So I’m sitting at my desk surrounded by a case and a half of wine looking like a complete alcoholic.  So I figured if I’m going to be getting boat loads of booze delivered to my desk every month I may as well give it some academic merit.  Yes, I’m justifying my wine consumption by turning it into education and research.  Humor me.

My newest blogging adventure will bring to you descriptions, tasting notes and my personal opinions/grades/suggestions/etc on selected wines.  Enjoy!