Wine Club Notes:
Do you love chicken and red wine, but never thought about serving the two together?

Traditionally, chicken – whether it’s baked, broasted or fried…and whether it’s lightly seasoned or flavored with “11 herbs and spices” – is served with white wine. Chardonnay is usually a good match, and so are varieties such as Chenin Blanc and Pinot Grigio.

Rare is the red wine that doesn’t simply overpower the flavors of poultry, leaving the diner with a culinary conundrum. But as one member of our tasting panel discovered when she took a bottle home, the 2011 California Merlot from Quail Hollow Winery is a wonderful match with both chicken and turkey – as long as you’re noshing on the dark meat of the bird.

The Quail Hollow Merlot is soft, supple, fruit-forward and easy drinking, not to mention extremely food-friendly. And, in an admittedly rare occurrence, that friendliness extends even to some of our formerly feathered friends.

Tasting Notes
Grape Composition: Merlot and Other Red Varieties
Grape Source: Select Vineyards in Various California Growing Regions
Aromas and Flavors: Black Cherry, Plum and Assorted Herbs
Aging Vessels: Assorted Oak Barrels
When to Drink: Now through 2015
Food Pairing Suggestions: Dark-meat chicken or turkey.

My Thoughts

First, who writes this shit?! I think they’re a little too excited about being able to pair Merlot with poultry. Ok ok, I know, they’re right on this one. It went great with some leftover lemon chicken and white rice. As for turkey? I wouldn’t be offended if this graced the Thanksgiving dinner table.

It has a very light, but fruity and fragrant aroma. Those first sips I detected notes of black cherry and possibly a hint of citrus. I would call this a Merlot with training wheels. If you fear red wines, as I did for quite some time, this is an excellent choice to broaden your wine horizons. This, this right here, is the white wine drinker’s Merlot.

Yes, I am partial to white wines. Yes, I have been trying out loads of red wines, because dammit, I will find some that I love! I have been having some luck lately. And this one has definitely earned its spot on the Red Wines I Love list. So far I believe there are now two…

On a scale of “this tastes like piss” to “oops, I just drank the whole bottle” I would give this a “Someone’s gonna get Mer-loaded tonight!” Would I buy it again? Absolutely! I may use this as an excuse to make a turkey…

Final Grade: A

From the bottle:
50% Chardonnay / 50% Viognier – UCO Valley Mendoza
Each barrel is a unique universe where the wine acquires unique characteristics. The winemaking team at Finca Eugenio Bustos has worked to create wines that capture the distinct characters of the variety and uniqueness of each barrel component. Enjoy with seafood, blue cheeses and spice food.

Notes from the wine club:

The Andes stand majestically to the west.

The range provides plenty of “melt water” when needed. The days are long and sunny. The nights are cool. The pristine setting means that the vineyard requires little spraying — perhaps two organic sprays per year. It is an ideal environment for growing top-quality winegrapes.

This is the home of Altivo, developed by Argentina wine pioneer Eugenio Bustos, who is understandably enthusiastic about the cuvees being made by winemaker Cristian Garcia. “Altivo wines have a very distinctive character,” Bustos notes. “They are bold in flavor, lush in texture, and have great structure and length.”

That’s an apt description for the 2010 Altivo “Barrel Selection” Chardonnay-Viognier, which vintner Garcia crafted by blending equal portions of the two varieties. Garcia says the cuvee has “an important structure in the mouth, with a harmonious and elegant ending.” It’s a gorgeous wine made from exceptional grapes grown in a perfectly situated vineyard.

Aromas & Flavors: Red Apple, Coconut, Vanilla Cream, Melon, Toast & Nuts

Aging Vessels: Assorted Oak Barrels

When to Drink: Now Through 2015

Food Pairing Suggestion: roasted chicken with lemon and garlic.

My Notes:

Pleasantly aromatic. I could smell notes of crisp apples and vanilla. The first sip had strong notes of apple, oak and a strong vanilla aftertaste. Not too bad. Definitely a good white blend. I haven’t had much luck with white blends. Usually the red blends work out better.

I think ANYTHING goes well with spicy foods. Then again, I just love spicy foods. I’m pretty sure my blood type is Tabasco. This wine went very well with the leek and dumpling soup I made as well as the extra spicy vegetarian chili I made. I’m thinking next time a good lemon chicken or even some spicy Thai food.

On a scale of “this tastes like piss” to “oops, I just drank the whole bottle” I would give this a “I finished half the bottle last night and forgot to write something about it. The second half with dinner tonight was even better.” Would I buy it again? Well, I can’t try it with lemon chicken if I don’t pick up another bottle!

Final Grade: B+

Provided Notes:

“Some believe that Cabernet Sauvignon should be experienced solo.”

To that assertion, our tasting panel members respond: “Nonsense!”  At least, they say that when the Cabernet in question is crafted by Alderwood Creek Vineyard.  Ever since it started making Cabernet, Alderwood Creek has taken a “food-friendly” approach to the stylistic decisions made in the cellar.  For that, our palates are eternally grateful.

With each new vintage, the winery is among the first to release it’s Cabernet Sauvignon.  That’s because it crafts Cab in a non-tannic style, so it’s ready to drink and enjoy upon release.  “Most Cabernet is made with aging in mind,” the Alderwood Creek vintner acknowledges.  “But I prefer drinking wine over aging it.”

The 2010 Alderwood Creek Cabernet is another in a growing string of stylistic success stories.  Engaging and accessible, it’s the perfect wine to enjoy with a grilled steak or beef tacos – while your other Cabs are aging.

Grape Composition: Cabernet Sauvignon and Other Red Varieties

Grape Source: Select Vineyards in Various California Growing Regions

Aromas and Flavors: Currant, Black Cherry, Vanilla and a Hint of Herbs

Aging Vessels: Assorted Oak Barrels

When to Drink: Now through 2015

Tasting Panel Score: 90

My notes:

The bouquet is deceptively fruity.  I was a bit worried that this was going to taste like old fruit punch.  It took me a couple of days to appreciate this wine.  I held off on reviewing this one because that first glass I had, while decent, wasn’t quite what I had anticipated, but I felt like there was potential there.  After decanting for a couple of days I revisited this bottle.  I’m glad I gave it a second chance.  This is one of the smoother Cabs I’ve had.  You can taste an initial burst of currant as the flavors wind down to hints of black cherry and herbs.  I wasn’t quite catching the vanilla until a few moments after I had swallowed a few sips.

I thought it complemented my turkey and swiss on wheat toast with lettuce and spicy brown mustard pretty well.  Not bad with a piece of chocolate either.  I don’t eat beef, and haven’t for something like 17 years now, but I can imagine this being exceptional with a nice rare grilled steak or carne asada tacos.

Would I buy this again? More than likely.  Especially if I was having people over and firing up the grill.  I might not eat beef, but I’ll cook anything as long as I have an excuse to grill.

On a scale of “this tastes like piss” to “oops, I just drank the whole bottle” I would give this a “I’m glad I didn’t give up after the first glass, because I just finished the bottle two days later.”

Final Grade: B-

Two of my favorite things in one! Cats and Wine. Enjoy!

*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

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