Two of my favorite things in one! Cats and Wine. Enjoy!
Cats & Wine Humor
22 Tuesday Jan 2013
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Author Archives: indelibleinc
2011 Cupcake Vineyards Mosel Valley Riesling
21 Monday Jan 2013
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*My apologies in advance. I was almost finished with my review when Toby, my adorable 6 month old kitten, discovered the on off switch to the surge protector. Needless to say, he shut down the computer and I lost the first review. He’s lucky he’s so damn cute. So this may be a bit abridged compared to the original.*
Info from the bottle:
We voyaged to the Mosel river valley to craft a Riesling with a unique slate minerality and creamy mid-palate. This Riesling has hints of ripe honeydew, lemon chiffon and a broad palate with a touch of zing before finishing with length. It is reminiscent of a lemon cream cupcake. Enjoy with grilled halibut, Indian butter chicken, or simply as an aperitif.
My thoughts:
Lemon cream cupcake? Yes, it does have hints of ripened honeydew and notes of lemon and citrus. I wouldn’t go so far as to say it’s reminiscent of a lemon cream cupcake. Pretty sure whoever wrote this description was stoned. Regardless, I’m thoroughly enjoying this Riesling. Light, crisp, aromatic and very easy to drink. This would be paired well with grilled shrimp, bbq chicken, and my mom’s potato salad. To me, it tastes like summer.
Now that they’ve mentioned a lemon cream cupcake…this would be great with a slice of lemon cake from the Wyckoff Bakery…right after some Kinchley’s pizza.
Would I buy this again? Hell yes, and possibly in large quantities. Would I share this with others? Yes, as long as I had an extra bottle on hand.
On a scale of “this tastes like piss” to “oops, I just drank the whole bottle” I would give this a “I’m not sure if my dinner was a Caesar salad with the Mosel Valley Riesling or Mosel Valley Riesling with a side Caesar salad.” I’m leaning towards the latter of the two…
Final Grade: A
2011 Braxton Hall California Sauvignon Blanc
10 Thursday Jan 2013
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I have no idea what a quince is, but I think I like it.
Notes provided by the wine club:
Considering America is not among the world’s top 10 producers of the fruit, which is shaped somewhat like a pear, you may not be familiar with the fruit that goes by the name of quince. China is the world leader in quince production, followed by Turkey, Uzbekistan, Morocco and Iran.
But if you have tasted quince – perhaps in the form of jam or jelly – you’ll probably never forget it. If you haven’t, then pay close attention to Braxton Hall’s Sauvignon Blanc when you open the bottle and pour a glass.
There are familiar hints of pineapple, kiwi and lime in the wine’s flavor spectrum. But if there’s a flavor note you can’t quite put your finger on, it’s probably quince – a flavor noted by every member of the tasting panel. Of course, it’s the full flavor spectrum of the wine that impressed the panel, and we think you’ll be impressed too.
Tasting Notes:
Grape Composition: Sauvignon Blanc and Other White Varieties
Grape Source: Select Vineyards in Various California Growing Regions
Aromas and Flavors: Pineapple, Quince, Lime, Kiwi and Herbs
Aging Vessels: Stainless Steel Tanks
Food Pairing Suggestions: Shellfish, or a crabmeat salad.
My thoughts? The pale blonde color and the summery aroma of citrus immediately spiked my interest. Distinctive aromas of pineapple, kiwi and possibly melon are very enticing and made me wish I was sitting out in the backyard in much warmer weather. Light, crisp, refreshing and loaded with flavor. Consider me impressed! The first thing I noticed was tastes of pineapple, followed by lime and something I can’t quite figure out, I’m assuming quince, and ends with a slight hint of kiwi.
I would suggest eating this with grilled spicy shrimp, anything with mango salsa, tilapia, lemon chicken, vegetable stir fry, white pizza, salads with a balsamic or italian vinaigrette…tortilla chips, popcorn, ramen noodles, good chinese takeout, bad chinese takeout, crackers, cheese doodles, rice, mashed potatoes…I think you get the point. My favorite thing to pair it with? More Braxton Hill Sauvignon Blanc.
On a scale of “this tastes like piss” to “oops, I just drank the whole bottle” I would give this a “Damn that bottle went fast and I wish I had another!” Would I buy it again on purpose? Yes, and preferably by the case! Would I share it with company? If I offer you a glass and I only have one bottle you’re either my mother or someone I plan on marrying.
Final Grade: A
2011 Close But No Cigare by Randall Grahm
03 Thursday Jan 2013
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Provided notes:
76% Mourvedre, 12% Syrah, 12% Grenache – 13.8% Alcohol
“We have been working the meridional side of the fence for some time now, striving to produce a brilliant blend of these grapes every year, and call the blend, Le Cigare Volant. But yet, every year is with its challenges, and some lots are close to inclusion, but, well… Ah, the Blenders Art. We are privileged to share this rare and unusual wine which was funded by Naked Angels (www.nakedwines.com), and have greatly enjoyed collaboration with this forward-thinking group.” – Randall Grahm
- Made with the same grapes that go into Randall’s iconic flagship wine Cigare Volant that costs $45 a bottle.
- Every year the blend for Cigare Volant changes a tiny bit and there are some grapes that taste great but don’t go into the final blend, so Randall bottles those for the Angels.
My notes:
Yes, I am a Naked Angel. Get your mind out of the damn gutter. I’m not turning this into an advertisement for Naked Wines. Want to know what a Naked Angel is? (Yes, yes you probably do. Not to worry, it’s totally G rated.) Check out their website.
Anyway…When I first poured it I noticed it was a little lighter in color than many Syrahs and Grenaches I’ve tried. More of a purplish red. Quite pretty in color. Fragrance wise there wasn’t a whole lot there. The most I could get out of it was a red grape juice like scent and even that was faint. There’s a small hint of black cherry with maybe a hint of black currant? I don’t even know what a black currant is, but anything that has ever been described as tasting or smelling like black currant definitely had a bit of a scent like this.
The first few sips (and by that I mean first glass) were pretty flat in flavor. Drinkable, nothing distinguishable, but I felt like there had to be more to it. It was then one of my tenants stopped by to drop off rent and I said, “Here, taste this. What do you think?” He replied, “It’s flat. It’s flat if you just sip on it. Here, try it again and roll it around in your mouth for a few seconds before you drink it.” I’ll be damned if he wasn’t right. I gave it a solid swish and it just opened up all of the flavors. Very light, grapey, and had a pleasant warming feeling. The only thing…there’s no finish. The flavors stop abruptly. This just makes me want to drink more of it.
Halfway through the bottle and I can’t put it down. I’ve decided this is the perfect “I’m longing for summer in these cold winter months” wine. It starts off as a nice wintery red, but is then light and fruity and feels like it could be enjoyed on a nice warm summer evening.
This would be totally awesome with some grilled chicken and veggie kabobs. (Beef for you red meat eaters.) Right now, I wish I had a bowl of penne with vodka sauce to go with this.
On a scale of “this tastes like piss” to “oops, I just drank the whole bottle” I would give this a “I’m ending this review now so I can curl up on the couch and finish the rest of the bottle while I catch up on NCIS.” Would I buy it again on purpose? Yes. Am I glad I somehow ended up with 4 bottles of it in this month’s shipment? Definitely.
Final Grade: A-
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
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 Henry
USASauvignon Blanc 13.90% Alc
- 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…
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+
Kristi's Wine Notes (and sometimes beer) 