Wine Club notes:
La Fiera translates to “the fair.”
So, what better image to include on the label of La Fiera wines than a carousel? During Medieval times, riding fairs were all the rage in northern Italy. Described as “equestrian ballets,” they took place in royal courts and featured lavishly decorated horses and highly skilled riders performing synchronized formations.
In more modern times, craftsmen replicated those decorated horses in wood sculptures, which were then attached to rotating platforms so children could “ride” them. When the Botter family began producing wine in the early 20th century, they adopted the carousel as the focal point of their wine labels.
The fun of riding a carousel also is reflected in the wines themselves. “Fun” is the perfect work to describe La Fiera’s Moscato, a sweet, nose-tickling wine that’s brimming with fruit flavors. Try it with a summer salad or a peach tart, and toast your memories of childhood carousel rides.
Grape Composition: 100% Moscato Bianco
Grape Source: Puglia Growing Area of Southeastern Italy
Aromas and Flavors: Apricot and Peach, with a hint of Spritz
Aging Vessels: Stainless Steel Tanks
When to Drink: Now through 2014
Food Pairing Suggestions: a Summer Salad or a Peach Tart
Definitely a very light, crisp, fruity aroma. I could detect hints of peach and possibly pear. And the flavor explosion that came with the first sip was a pleasant surprise. I was immediately greeted with the flavors of a ripe summer peach and perfectly ripened grapes straight off the vine. I was instantly blasted back to summertime when I was about 5 or 6 years old. The grape flavor reminded me of how wonderful it would smell outside when my dad would run over the grape vines in the back yard with the lawn mower. It might sound a little odd…but there are very few things I remember from my early childhood. That is one of them. It was the most amazing smell of fresh grapes. I want Moscato grape jelly like right now…(I don’t even think that exists…but it needs to. *hint hint La Fiera!) Then the wine finishes with the perfect amount of, to use their wording, “spritz.” Just enough to give you that slight tingle reminiscent of a sparkling wine, but not overpowered with bubbles.
Now typically Moscatos are a little too sweet for my palate. Let me rephrase that. Usually I can drink a glass, maybe two at the most, before the sweetness gets to be too much. This however, I could sip on all day. It’s like drinking an early summer morning right out of a bottle.
On a scale of “this tastes like piss” to “oops, I just drank the whole bottle” I would give this a “It’s still winter? It’s early June in my mouth right now.” Would I buy it again? I could definitely be ok with having a bottle or six of this on hand. It’s like a quick escape from winter without even leaving the house. Ok…now to find some CSI: Miami episodes to complete the experience.
Final Grade: A
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.
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
This wine came from Naked Wines wine club. Here are the notes provided:
William Henry Sauvignon Blanc 2010
by William HenryUSASauvignon 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+
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+
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!