Posts Tagged ‘American Wine’
Varietal: 47% Zinfandel; 29% Merlot; 19% Cabernet Sauvignon; 5% Petite Sirah
Region: California – USA
Cost: $14 (SRP)
Winemaker’s Notes: Reddish purple in color with aromas of chocolate, deep rich blackberries, and red fruits that carry through to the palate to a creamy mocha finish reminiscent of a blackberry chocolate cupcake with mocha coulis. Pairs well with sweet and spicy Hoisin steak, BBQ bacon cheeseburger, or dark chocolate fondue.
My Review: I’ve had Cupcake Vineyards wines before, so when this sample showed up, I was excited to give it a try as it looks to be their first offering of a blended red. On a night when I was home alone cooking for myself, I decided to open it up and give it a try with a dinner of meatballs and rice with gravy. Nothing too fancy, but nice and hearty against the end of winter weather outside. Read the rest of this entry »
Varietal: 100% Sauvignon Blanc
Region: California – Napa Valley – USA
Cost: $17 (SRP)
Winemaker’s Notes: Pale straw color with aromas of lime, white grapefruit, notes of passionfruit, vanilla, and honeydew melon. Flavors of lime zest, mineral, citrus blossom, grapefruit and hints of guava. Lingering flavors of lime and melon through a long, crisp finish. Pairs well with seafood, chicken, and soft cheeses.
My Review: Anybody that’s followed along for any amount of time knows that I’m a big fan of Sauvignon Blanc, especially those with lots of citrus on them. Fortunately, the 2009 Franciscan Estate Sauvignon Blanc has just that.
Very pale in color, with just enough yellow in it so as not to be completely clear, the wine was abundant in aromas and flavors of citrus, particularly lime. There’s a definite lime zest/pithiness to the flavor that I found very enjoyable – it’s crisp and clean and full of flavor all at the same time. Read the rest of this entry »
Varietal: 100% Chardonnay
Region: California – USA
Cost: $20 (SRP)
Golden in color with aromas of pears, Gala apples, stone fruits, and pineapple. Hints of nutmeg, cinnamon, panna cotta, and hazelnuts that all carry through to the palate. Pairs well with chicken, seafood, and pork dishes as well as some softer cheeses.
Recommendations: I’ll admit that with the colder weather I’ve been on somewhat of a red wine kick, not the least of which has to do with my food selections. However, when the bottle of 2008 Robert Mondavi Chardonnay showed up at my office the other day, I will admit that I was happy for it as A) I don’t have a lot of white in the house at the moment, and B) I was kinda in the mood for a nice Chardonnay.
If you’ve followed this blog for any amount of time you know that I have a bit of trouble picking out Chardonnays because my wife doesn’t like oaked Chardonnay. While the Robert Mondavi has spent some time in French oak to age, it was fermented in stainless steel, and so I was hoping that the distinctive finish wouldn’t be too bad for her. It wasn’t. Read the rest of this entry »
Varietal: Chardonnay
Region: California – Central Coast – USA
Cost: $14
Light in color with aromas of citrus. On the palate, butter, citrus, vanilla, pineapple, and a touch of oak on the end with just a hint of spice. Pairs well with crab cakes, seared Ahi tuna, French bread and cheese.
Recommendations: I was excited to open this bottle when it showed up as I have tried the Cupcake Vineyards Sauvignon Blanc and found it enjoyable. As my wife and I were doing a dinner of salmon and orzo pasta, it seemed an appropriate wine to open up.
A mix of citrus on the nose, but smoothed out by what I could only call cream. What I mean by that is that the citrus aromas didn’t put me in mind of a Sauvignon Blanc, Pinot Grigio, or other white, but definitely a Chardonnay. The flavors were all Chardonnay as well. Pineapple was the most prominent of the citrus flavors to me, with a touch of buttery oakness thanks to 9 months spent in American oak barrels.
That’s not to say that this wine is particularly oaky/buttery, so if you prefer a stainless steel Chardonnay I would say Read the rest of this entry »
Varietal: 50% Cabernet Franc; 50% Merlot
Region: Virginia – USA
Cost: $14
Bright violet color with aromas of fresh red fruit with sweet tannins and a hint of oak. Pairs well with pizza, grilled meat, roasted chicken, pasta, or by itself.
Recommendations: It’s Virginia Wine Month, and I would be remiss if I didn’t review at least one wine from my state, though let’s be honest, there will be others. I had never been to Pollak Vineyards before my trip with my wife back in March, and I was very impressed by their tasting room, a fairly new building with a lovely patio for enjoying a glass (or bottle) of wine on.
The 2008 Durant Red had been a stand out for us when we visited, taking what we liked from the Cabernet Franc and the Merlot and blending them nicely into a single wine. The pepper notes of the Franc tempered by the smooth fruit flavors of the Merlot. The flavors are bright and, with the flavors of fruit and berry popping in your both.
The finish is smooth, the peppery finish that I’m used to from a Virginia Cabernet Franc tempered by the Merlot. Smooth tannins paired with the bright flavors make this wine great for pairing with just about anything, and in fact my wife and I paired it with a Read the rest of this entry »
Varietal: Cabernet Sauvignon (93% Caberenet Sauvignon; 7% Syrah)
Region: California – Livermore Valley – USA
Cost: $15 (SRP)
Full bodied with aromas of berry. On the palate flavors of blackberry, plum, cassis, hints of dark chocolate and nutmeg. Subtle spices on a smooth finish. Pairs well with cheese or your favorite cut of beef.
Recommendations: I had been sitting on this bottle until I could get to the store for a good steak. It was worth the wait. Nice and bold, which is exactly what I wanted in a wine to pair with my steak this past weekend, the flavors of berry and cassis were most noticeable to me. I couldn’t get much beyond crushed berries on the nose as the alcohol aroma was a bit overwhelming, though it didn’t lessen a bit as the bottle continued to open up. Read the rest of this entry »
