Wine Club Notes:

Long a supporting player, Merlot is ripe for a starring role in the world of wine.

Bodega Mariposa Cellars is helping achieve that dream by making a Merlot that can be enjoyed every day and with a wide variety of dishes.  But before we get to the specifics about Bodega Mariposa, a little history…

Merlot gained popularity as a varietal wine in the early 1970s, but until then it was used primarily as a blending partner of Cabernet Sauvignon. Even though Merlot contributed significantly to the finished product, Cabernet took all the bows.  Eventually, however, consumers found that because Merlot’s tannins are softer than those found in Cabernet, the wines are drinkable at an earlier age than most Cabs.

Bodega Mariposa makes a wonderful Merlot, and its 2011 bottling could serve as a benchmark bottling for the variety in California.  It’s everything a Merlot should be: soft, immediately approachable and downright delicious – a real star.

Tasting notes:

Grape Composition: Merlot & Other Red Varieties

Grape Sources: Select Vineyards in various California Growing Regions

Aromas and Flavors: Cassis, Black Olive, Assorted Berries and a Hint of Oak

Aging Vessels: Assorted Oak Barrels

When to Drink: Now through 2015

This easy-drinking wine offers notes of cassis, black olive, assorted berries and oak.

Food pairing suggestions: homemade meatloaf, or a beef pot pie

My Thoughts:

I hate black olives, or any olives for that matter, unless they’ve been soaking in the bottom of my martini(s), and I have no idea what a cassis is, but this right here, is a mighty fine Merlot.  I would add this Merlot to the list of red wines that have brought me over to the dark side (aka – the red wine side).  I love white wines, especially Rieslings and a well-oaked Chardonnay.  I think this is the point that bridges the gap.  A nice oaky Merlot is a lovely bridge from my love of a well-oaked Chardonnay.

This Merlot surprisingly had weak legs compared to most Merlots I’ve grown accustomed to.  This did not affect this Merlot in the least.  The nose was relatively light as well.  I was unable to discern any particular scents or aromas.  This was all in all, a very nice, light tasting, well-rounded Merlot.  Again, I couldn’t pick out any specific taste traits, but I am super fond of this Merlot.  My apologies for not being more thorough, but for one, I am super tired, and two, the only thing that jumps out to me about this wine is that it is super easy to drink, mellow in flavor, and would pair well with damn near anything.

On a scale of “this tastes like piss” to “oops, I just drank the whole bottle” I would give this a “I probably would have had a more thorough review but this bottle went way too fast.”  Would I buy it again?  Absolutely!  I have a feeling this will make it into regular rotation into my wine rack.

Final Grade: A

So I’m in Grapevine, TX for business and I decided to pack very light. I had my clothes for the next day in my cargo pants pocket and my laptop bag with me. With security I wasn’t going to chance bringing a razor with me on the plane, especially since there’s a convenience store across the parking lot from the hotel. I stopped in, spotted a cheap disposable razor and decided to kill some time browsing the liquor store portion of the convenience store…which is about 3/4 of it. I was only there for one night so I didn’t want to pick up a six pack and was contemplating a 22oz bottle of Chimay. This is when I spy a sign on the cooler door that says “wine to go.” I was intrigued, since well…it’s a liquor store. Wouldn’t all of the wine be “to go?”

That’s when I spotted them. The cutest little single glasses of wine packaged in adorable little glass shaped plastic bottles. Copa Di Vino or Cup of Wine if you want the translation came in three varieties – Cabernet Sauvignon, White Zinfandel and Pinot Grigio. Perfect! Three mini glasses of wine? I think I can take care of that.

The Cabernet Sauvignon had been chilled…amateurs…so I set that one out to reach a drinkable temperature and decided to start with the White Zinfandel. I peeled back the foil seal (only the classiest of wines when I’m on the road) and was smacked in the face with a sickeningly sweet aroma. I already know this is going to be too sweet for my taste. But I will not run from a wine in fear before at least giving it a chance. Yep, I was right. It tasted like what I imagine the red liquid in hummingbird feeders to taste like. That’s about as good of a description I can come up with. Sugar water with a hint of alcohol. Strike 1.

Alright, round 2. Pinot Grigio. Same classy foil seal. This one smells like burnt plastic. Tastes like…I’m not even sure what it tastes like. But I can tell you it’s not good. Yeah…no…I got nothing. Strike 2.

Round 3. Cabernet Sauvignon. I’m fearing the outcome of this one. Please let this one be drinkable! *fingers crossed* Alright, so far this is turning out better. It actually smells like Cabernet Sauvignon! It’s not a strong aroma but I do detect a hint of black currant. I don’t know if it’s because the other two were so terrible, but this one is actually drinkable. A light grape and raspberry flavor that finishes with a hint of black currant. I might actually finish this glass! Ball 1.

Don’t let the adorable packaging fool you. Just because it’s cute doesn’t mean it’s good. This also seems to apply to my dating history… Anyway…cheers to the marketing genius that thought of putting this “wine” in cute single serve, resealable plastic glasses.

On a scale of “this tastes like piss” to “oops, I just drank the whole bottle” I would give this a “If piss had an alcohol content I’d seriously consider it instead of this.” Would I buy it again? Hell no. Maybe as a gift for someone I didn’t like…

Final Grade: D- (Would be an F, but the Cabernet was at least worth finishing the glass.)

Wine club notes:

There was a time when California wineries sold Chardonnay under French names.

Some labeled their bottles “Chablis,” while others opted for “White Burgundy.”  This, of course, infuriated the French.  Over time, with much cajoling and no small amount of litigation, non-French wine estates abandoned the use of those words, opting for the simple grape varietal name – which still sounds French and somewhat sexy.

In those earlier years, Australian vintners also bottled their own versions of “Chablis” and “White Burgundy.”  Only in the land Down Under, those wines were made not from Chardonnay, but rather from Semillon.  In fact, for many years, Semillon was the most widely planted white grape variety in that country.

Perhaps the best expression of Aussie Semillon and Chardonnay is achieved when the two varieties are blended.  The 2011 Hilldale Rise “Sem-Chard” is a tasty example, at once rich and refreshing, in a word, one might call it delicieux.

Tasting Notes:

Grape Composition: Semillon & Chardonnay              Aging Vessels: Assorted Oak Barrels

Grape Source: Select vineyards in South Eastern Australia

Aromas and Flavors: Buttered apple, lemon, melon, vanilla and toast

When to Drink: Now through 2015

This Aussie beauty offers notes of buttered apple, lemon, melon, vanilla and toast.

Food pairing suggestions: shellfish, or creamy clam chowder.

 

My Thoughts:

I will admit, I’m a bit behind on reviewing this wine.  I didn’t get a chance to jot down my first impressions as I drank the first glass.  I’ve been working on a paper for class that has been driving me crazy.  Anyway…In the name of stress drinking I dub thee “Sem-Chard” worthy. Except I hate the term “Sem-Chard.”  It makes it sound like the wine had some sort of developmental disability.  You’re drinking wine here people.  Say the full name.  Or at least give the good old college try.  This isn’t a Bud or Natty Boh where it is acceptable to use pet names for cheap beers.

Name rant aside…this wine did have pleasant hints of apple, vanilla and a wonderful oaky taste.  I love a good oaky Chardonnay.  Un-oaked Chardonnays?  Rubbish.  I drink Chardonnays because they have a pleasant woodsy, hang out in the backyard feel to them.

Food pairings?  I suppose some shellfish would go well with it.  Some sea scallops seared in lemon butter would be fabulous.  What did I pair it with?  French toast.  Why yes, yes I did drink this for breakfast.  Don’t hate.  You would have too if you knew that this is the perfect Semillon-Chardonnay to pair with French toast.  You’re just jealous you didn’t think of it first.

On a scale of “this tastes like piss” to “oops, I just drank the whole bottle” I would give this a “Yes I did drink the entire bottle with breakfast.  It was a lot of French toast!  And home fries, and scrambled eggs… Gotta wash it all down with something.”  Would I buy it again?  Definite maybe.  Australian wines are always hit or miss for me.  If I came across it at the liquor store I’d definitely remember it and if I was being indecisive would probably grab a bottle because I know it’s pretty decent.

Final Grade: B+

This is where we get into the “and sometimes beer” part.
Here is what 21st Amendment Brewery has to say:
Like Lady Liberty, we stand for independence and perseverance. In the pursuit of innovative beer, there is no obstacle too great. No journey too long. No fruit too gigantic. This American wheat beer is brewed with real watermelon, for a flavor that’s surprisingly crisp, dry and refreshing—summer in a can.
Hell or High Watermelon Wheat is our summer seasonal beer available from April through September in six pack cans and on draft. We start by brewing a classic American wheat beer, which undergoes a traditional secondary fermentation using fresh watermelon. A straw-colored, refreshing beer with a kiss of watermelon aroma and flavor.

Alcohol Content: 4.9% by volume Color: Pale Straw Bitterness Units (IBUS): 17
Bittering Hops: Columbus Hops: Magnum Yeast: Top Fermenting Ale Yeast
Flavor: 100% Fresh Watermelon Pure Malts: Two-Row Pale, White Wheat

My thoughts:
I discovered this on my most recent trip to The Chelsea Tavern in Wilmington, DE. My kid brother and I try to meet up once a month and do dinner and drinks and hang out. He lives in Philly, I live in Baltimore…Wilmington works. We’re big fans of Chelsea Tavern. Typically we don’t repeat restaurants when we have our monthly outing, but this one is a keeper.

Anyway, The Chelsea Tavern has a ridiculous beer selection. At the moment they have 1 cask beer, 30 draft beers, 111 bottled beers and 18 canned beers. So when the bartender asks me what I want to drink I glaze over slack-jawed for a moment and say, “I’ll have one of those,” as I randomly point to a tap on the wall. I saw it was a wheat beer. I love wheat beers. I figured I had made a decent choice.

When my beer arrived it looked like a watered down Hefeweizen. Hmm… I took a hearty sniff and there wasn’t much going on aroma wise. I hesitantly took a sip. Light, crisp, refreshing after an hour and 45 minute drive that should have taken no more than an hour. I wasn’t wowed, but I wasn’t rethinking my choice either. The watermelon flavor wasn’t overpowering. It was just a hint of an aftertaste. It was relatively pleasant to sip on while waiting for my brother and his roommate to arrive.

I was just finishing off my pint when they arrived. So I moved from the bar to a table outside with them. My next beer choice was unavailable, so they ordered me another Hell or High Watermelon since I had run to the car to grab something.

The second one? Not so much. The watermelon taste caught up with me. All I could taste was fake watermelon flavor. It seriously tasted like someone had dropped a watermelon Jolly Rancher in my Hefeweizen. (I love Hefeweizens. Hence the repeated reference. Don’t eff with my Hefeweizen!)

I haven’t yet come up with a beer tasting scale yet, so we’ll rate this one as “Tastes like the end of a summer picnic. The kind you don’t want to linger too late at because then is starts to get weird. And not the good kind of weird.” Would I buy it again on purpose? No. Would I drink it if I was at a summer picnic and I had a choice of this or Coors/Bud/Miller Light? Absolutely.

Final Grade: B-

Wine Club Notes:

A peach-like flavor shows up occasionally in certain varieties of white wine.

But Totally Random Peach takes no chances.  It’s a blend of various white varieties – some with peach flavors, some without – that is blended and infused with natural peach flavors.  You may also notice hints of citrus and tangerine, but this wine is all about…peach.

In case you didn’t know, the botanical name Prunus persica refers to Persia; the Persians introduced the fruit to the Western world, according to Wikipedia.  But peaches actually originated in Chine, where they’ve been cultivated since the early days of Chinese culture, circa 2000 B.C.  In the 10th century B.C., they were a favored fruit of kings and emperors.

Nothing can beat biting into a fresh, perfectly-ripened, juicy peach, but Totally Random Peach comes close.  For a delicious treat, try it with a peach chicken salad.  Or, for a totally decadent experience, serve Totally Random Peach with a peach cobbler.

Tasting Notes:

Grape Composition: Assorted Grape Varieties and Natural Peach Flavors

Grape Source: Select Vineyards in Various California Growing Regions

Aromas and Flavors: Tangerine, Citrus and (Of Course) Peach

Aging Vessels: Stainless Steel Tanks

When to Drink: Now through 2014

Food Pairing Suggestions: peach chicken salad, or a peach cobbler.

 

My Thoughts:

I decided to crack this one open in celebration of the first full day of Spring…despite the fact that we had snow showers earlier this afternoon.  I usually have low expectations for fruit wines.  Half the time they taste like Kool-Aid, which isn’t always bad, but sometimes you want something a little more out of a fruit wine.  This one has it.  Holy amazeballs.  This is as close as you can get to biting into a fresh peach without actually doing it.  Bonus points for not having peach juice run all down your chin in the process! It has the slightest bit of “spritz” making it almost taste like you’re drinking champagne with fresh peaches in it.  As long as I ignore how cold it actually is outside, this wine has turned my evening into a nice warm early summer evening.

Wait…peach chicken salad?  What is this peach chicken salad they speak of?  I must find a good recipe for this and test it out.  I will say that it did pair well with my pulled BBQ chicken and fresh steamed green beans.

On a scale of “this tastes like piss” to “oops, I just drank the whole bottle” I would give this a “I’m pretty sure there’s a hole in the bottle because it went awfully fast!”  Would I buy it again?  Oh honey, I’ve already made note of the re-order number.

Final Grade: A

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-