Vino Tinto

Burnet Ridge Purple Trillium 2006

2011-06-03T22:18:00.000-04:00

This Ohio made wine is a wonderful mixture of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec. It's a spicy little red that has obvious red currant and cedar tones. The spice hits you as you swallow and, unlike some wines that disappear right away, this wine lingers on the back of your tongue as the bite slowly dissipates. All of these factors make it complex and delightful, especially when you find that it is being produced right in the middle of the country.

Burnet Ridge is a winery located near Cincinnati, Ohio and is a product of many years of wine-perfecting by owner Chip Emmerich. His wines are aged in mostly new American oak from the Ozarks in Southwestern Missouri.

I like this wine and would drink it often, though at around $26 a bottle, I'll just have to enjoy this bottle for as long as I can.

Tenuta di Trinoro Le Cupule 2005

2011-04-03T22:32:00.001-04:00

This Italian red is a fruity, smooth wine with (according to Anthony) very light tannis that start the front of your tongue and slowly recede down the center. Hints of dark cherry, black raspberries and currants linger. My very uneducated pallet just thought it was smooth, not too spicy, not very tannon-y, but flavorful, and would go very well with the rest of the flourless chocolate torte he brought home for me. :)

Le Cupule is a blend of Cabernet Franc, Merlot, Cabernet Sauvignon, Petit Verdot, Cesanese, and Uva di Troia. I was familiar with the first 3 but had never heard of the others - so I did a little research. According to Wikipedia :), Petit Verdot is a red wine grape that is often used to add small amounts of tannin, colour, and flavour to a blend - probably making it responsible for the very slight bite in this wine? The Cesanese grape is grown primarily in the Lazio region of Italy and is of very old origin, many believing it can be traced back to Roman times (kind of cool!). And the Uva di Troia is from the Puglia region of Italy and is likely named after the town of Troia - founded by the Greek Diomedes!

Another thing I thought was interesting about this wine is that it is aged for 12 months in French barriques and then for 10 months in cement. I was like cement? I'm not sure how I feel about that. To which Anthony pointed out that the Roman's used cement to ferment wine 2000 years ago. Apparently, wine that spends some of its time in cement seems to come out more crisp and clean with clear undertones.

If you can find a bottle, they seem to run around $30. We just finished Anthony's last one. :(

Llama Malbec 2008

2011-03-18T22:46:00.001-04:00

Wow. It's been a year since I last posted to this blog. Ahh, how I've missed it. It's definitely time to get back. And this Malbec seems like a great start.

I was very surprised to realize that I've never written about a Malbec before. Maybe it's because I can never quite decide how I feel about them. My father seems to prefer the Argentine Malbec's, of which this is one, and I do think he'd enjoy this bottle.

Malbec is a thin-skinned grape, which needs more sun and heat than other varieties. It is described as having a plum-like flavor and its intensity and color makes it ideal for combining with Merlot or Cabernet Sauvignon. Though originally grown in France, Malbec is now becoming very popular as an Argentine varietal.

This Llama Malbec 2008 is from the Mendoza region of Argentina, which is supposed to produce something like 60% of Argentina's wines. What I thought was interesting about this wine is that the grapes are grown at the base of the Aconcagua mountains, which means pollution-free air, with clean, melting snow for irrigation, and it is also harvested by hand. Even more interesting is that apparently the Argentine Malbecs are "unfiltered and unstabilized in the traditional artisan style to preserve subtle aromas and flavors, while promoting richness, body and color." I'm always interested in trying wines that are created in the old ways.

As far as the flavor goes, it is tannon-y, and plumy, and a little spicy, though not overly so. I did like that it doesn't linger in your mouth, but leaves it crisp and clean. And I suppose my now empty glass speaks for itself!

It ranges around $16/bottle, so not too bad. Anthony also brought home a bottle of the San Polo Mozzopane Sant' Antimo. Yum! His guests bring him the best stuff!

Via Vecchia Adamo Reserve 2006

2010-03-01T21:10:00.005-05:00

I was spurred back into writing on this blog when it was pointed out to me that an owner of a vineyard had commented on my post about HIS wine. Wow. And yes, it had to be pointed out to me as I didn't notice it for myself. Pathetic.

But this Via Vecchia wine is definitely worth the post. So here goes.

Some time ago I wrote about this winery, after Anthony had the opportunity to visit it for a tasting. I was very impressed with their approach to wine making and very curious about the rumor that they actually Stomp their wine. As in the old way. So cool. Well, I haven't yet had the opportunity to try it for myself, although it is definitely on my to-do-before-I-die list, but I was excited when Anthony brought a bottle of their wine home. And not just any bottle.

This Via Vecchia Adamo Reserve (which apparently means it has been aged longer, and therefore developed more), number 779 of 879 :), is a blend of Sangiovese and Cabernet Franc. Seems very light but still full of flavor. I feel like you can taste the grape, and maybe a little oak, without a lot of other flavors interfering or overtaking it, and, with just a very slight bite, it really is a very good wine. I could drink this often.

So here's the really interesting part about Via Vecchia. They purchase their grapes from California, but that should not dissuade you. They have managed to answer the great question - can you make a wine that tastes good, but with nothing added? That means, no added yeast, no added chemicals, no added colorings, enzymes or preservatives, and about half of the organic standard of added sulfites. Then can you rely on the sedimentation and the moon for filtration of the wine? Well obviously you can. They've done it. And it's very good.

Ponzi Pinot Noir 2007

2009-12-05T22:32:00.003-05:00

This wine is from the Willamette Valley of Oregon, one of the best regarded Pinot noir regions in the US, and is new to Anthony's wine menu. Apparently this region of Oregon is at the same latitude as the Burgundy region of France, which may account for how well these very difficult grapes grow and the success its winemakers have had.

We have tried quite a few Pinot noirs lately and as always my first comment was 'grapey' or 'fruity'. To which Anthony scoffs. Rightly so, I suppose. I think it is a fairly light bodied wine, which is typical of Pinot noirs, and is fairly smooth, without a lot of spice or bite to it. Perhaps it is the cherry and red currant undertones that I taste. You are also supposed to sense violet and smoked meat and cedar, though I'm not sure that I got all of those. Pleasant but not particularly memorable? This may be more due to my mixed feelings about Pinot noirs in general than the merit of this particular wine.

Still, I did like the wine, and would drink it more often...were it not for the price. ;) Anthony thought highly of it - of course.

Peter Lehmann Barossa Shiraz 2006

2009-11-30T23:25:00.002-05:00

This is a marvelous Shiraz from one of the most famous wine makers in Australia. According to their website, the Barossa escaped the scourge of phylloxera, and consequently many of the vineyards remain planted on their own roots, direct descendants of cuttings brought to Australia in the early 1800’s from Hermitage in the Rhone Valley. This makes the Barossa the envy of the wine world.

Butter is the first thing I thought of when I tasted this wine. It seems to have a smooth buttery flavor at the start, but packs quite a punch at the finish. Apparently this is the result of it being 'firm with powdery tannins'. I can't say that I taste the chocolate and dark plum in the wine but it certainly has spice and flavor.

I really enjoyed the wine and would definitely drink it with my husband's fabulous fillet. Yum!

San Polo Mezzopane Sant' Antimo DOC 2004

2009-08-30T22:29:00.004-04:00

Anthony finally brought home some wines for us to try. I was excited. And once again he didn't let me down. The first one we tried is a blend of 65% Merlot and 35% Sangiovese and is from Montalcino, which is in the Tuscany region of Italy. It is a dark, earthy wine, which Anthony, and I have found that I, really enjoys. I am definitely finding that I prefer the Old World Wines over the New World Wines and this is a perfect example of that. I can sense the cherry in the bouquet but it is by no means 'fruity' and has a fine, tanniny taste. It has a pleasant, clean finish which doesn't linger in your mouth but does make you want more. I think this might be one of my favorite things about it. I think I could definitely drink this one often - if it wasn't so spendy.

Chateau Cantenac Saint Emilion Grand Cru Bordeaux

2009-08-08T22:44:00.005-04:00

I was recently invited to enjoy dinner with the owners of the restaurant Anthony works at. It was fun, casual affair and the owner suggested I pick the wine for dinner. Gasp. I honestly don't feel qualified for picking wines, especially for other people to enjoy with their dinner! So of course, I just punted.

I thought a bordeaux sounded like an interesting one to try, and one I don't believe we've had. I also vaguely remembered that Grand Cru meant something, and so my choice was made. It was a good one. This was a very good, what my amature palate might call full-bodied, red, with what seemed like chocolate flavors and maybe a little spice. It went very well with my chicken and with everyone elses hanger steak.

So I decided to look up what exactly Grand Cru meant. According to fabulous Wikipedia it 'is a regional wine classification that designates a vineyard known for its favorable reputation in producing wine. Although often used to describe grapes, wine or cognac, the term is not technically a classification of wine quality per se, but is intended to indicate the potential of the vineyard or terroir. It is the highest level of classification of AOC wines from Burgundy or Alsace. ' However, it notes that wines from the Saint Emilion region were not included in the standard classification system so Grand Cru in this case means something else. Still a very good wine.

On a side note - I think a little history from the Saint Emilion area is interesting. Saint-Émilion's history goes back to prehistoric times and is a World Heritage site, with fascinating Romanesque churches and ruins stretching all along steep and narrow streets.
The Romans planted vineyards in what was to become Saint-Émilion as early as the 2nd century AD. In the 4th century, the Latin poet Ausonius lauded the fruit of the bountiful vine.
The town was named after the monk Émilion, a travelling confessor, who settled in a hermitage carved into the rock there in the 8th century. It was the monks who followed him that started up the commercial wine production in the area.

David Hickinbotham Paringa Shiraz 2007

2009-06-19T22:57:00.004-04:00

This is an interesting Australian red that Anthony brought home to try. It is from a large winery group in Southern Australia that also provides grapes for the famed Penfolds wines. I wasn't sure if I liked this wine at first but it is definitely growing on me. I can taste the slight chocolate and coffee flavors and I like that. The pepper in it is not apparent at first but does show up in the back of your mouth. It is one of those wines that doesn't have a lot of spice but still seems to open up your sinuses. I do agree that it has a long finish, with a very fruity flavor left in your mouth. Overall a drinkable wine, but I'm not sure I'd drink it every day.

Via Vecchia Winery

2009-06-17T14:42:00.002-04:00

I'm seething with jealousy right now. As I write this, Anthony is visiting Via Vecchia Winery in Powell, Ohio. This winery boasts that it produces wine the 'old way'. They don't add any chemicals, any lab-created yeasts or sugars, colorings, enzymes, preservatives and only minimal sulfites. They say for filtration of the wine, they rely on sedimentation and the Moon! :) Interesting, huh?! They offer 4 red wines and I am really excited to try them. Hopefully he'll be decent enough to at least bring some back!
This is their website. They also have a blog called We Stomp which would lead one to wonder - do they actually stomp?? Because that would be so cool to see! And even more awesome to participate in! Looks like a very interesting little operation and one I'm hoping to get a chance to see for myself sometime soon!

Bodegas Montecillo Reserva Rioja 2000

2009-06-17T14:29:00.003-04:00

We went to Anthony's restaurant for dinner for our anniversary and he pulled out a bottle of this Rioja from his reserve stash. It was really good. I think we've had it before but I guess I've never written about it.

Bodegas Montecillo is apparently one of the oldest wineries in Rioja, Spain. This Rioja is made from carefully selected Tempranillo grapes and then aged at least 3 years. At least half of that time is in French oak barrels. This is a very full-bodied, round wine that went really well with my Peppered Filet with Sun-Dried Tomato Demi and Anthony's Roasted Peking Duck.

Apologies

2009-06-10T20:04:00.013-04:00

Well, I certainly have not done the best job of keeping my New Year's resolution and maintaining this blog. We have continued to enjoy a number of wonderful wine however I have not taken notes as fast as we have finished the bottles. So I thought I would list some of them and encourage people to try them. They have all been wonderful, though in different ways.

Fattoria Montellori Chianti 2006. And Italian red wine from Tuscany.

Echelon Pinot Noir Vin de Pays D'Ocs 2006. A red wine from France, Vin de Pays means 'country wine' and is classified just above table wine. Echelon imports, blends and bottles this wine in California.

Fuedo Arancio Stemmari Pinot Noir Sicilia 2007. Sicilian red wine produced on 1,500 acres on the southern coast of Sicily. A full-bodied peppery red with hints of strawberries and wood.

Col Solare 2005. Col Solare is a collaboration between Washington's Chateau Ste. Michelle and Italy's famed winemaker, Marchese Piero Antinori. It is a mixture of New World and Old World. I liked this one because I could taste a bit of the chocolate or cocoa in it. It is a mixture of 71% Cbernet Sauvignon, 25% Merlot and 4% Cabernet Franc.

Finally, Bodegas Vinedos de Aldeanueva Cortijo Tinto 2007. This is what I'm drinking now. It is 80% Tempranillo and 20% Garnacha and is from around the town of Hormilla, Spain.

Merlot Taste Test

2009-03-15T20:14:00.010-04:00

So the other night Anthony brought home a couple of Merlot's and made me play 'Pick the Chef's pick'. His wine rep had dropped off these two wines and Anthony was picking one to put on the menu. I was to guess which one.

The first one is a Washington Hills Merlot 2007. I think this wine is not a true Merlot, but rather 76% Merlot and the rest Syrah, Cabernet Sauvignon and Cabernet Franc grapes. This combination makes for a very smooth, almost light-bodied red, with very little bite or spice. Anthony thought it was interesting because it had the legs of a medium-bodied wine but feels like a light-bodied when you get in in your mouth. I would call it the Merlot for people who don't necessarily like Merlot. Very drinkable. When I saw that it was a screw-top bottle I suggested that this may be the one he didn't pick, to which he said 'oh, I don't care about that'. Sigh. On to the other wine.

The second wine is Lockwood Vineyards 2005 Merlot. This one is a true Merlot and it is amazing how different it is from the first one. As opposed to the other wine, this Merlot seems to be lighter-bodied in the glass but more fulfilling in the mouth. It definitely presents the characteristic spice that you look for in a Merlot and bouquet smells wonderful and complex. The interesting thing about this winery is that they say they grow their own grapes and only use those grapes to create their wines. This is, of course, the wine he chose to put on the menu. He says it will go really well with the lamb on his menu.

He also gave me his copy of 'Great Wine Made Simple' by Andrea Immer which I have begun reading. Look forward to more educated and informative posts in the future! Haha.

Mas Carlot Marsanne-Roussanne Cuvee Tradition 2003

2009-03-11T22:18:00.004-04:00

This is a white wine that Anthony got along with a box of 2005 vintage. It is bottled in a 'red' wine bottle and has a nice yellow straw color. It is 60% marsanne and 40% roussanne French grapes, a common pairing. I spent some time just trying to smell the bouquet of the wine as I didn't really think it showed up very much - Anthony said 'of course it does'. :) It has a smooth minerally but not too acidic flavor. Anthony thinks of wet grass and maybe peach or honey. I am still in search of a white that would bring me back to whites and this one doesn't do that, though it is passable. It apparently retails for around $34, although it looks like it's a difficult wine to get a hold of.
On a side note, Anthony very helpfully pointed out that if I inhale at the same time that I am taking a sip of the wine, I can get a different, perhaps more complete taste of the bouquet. When I tried this, I found that the wine tasted completely different - much smoother. Anyway, I thought that was interesting. Basic, I know, but I'm interested and excited to try new things. :)

Chateau La Pierre Levee Cotes de Castillon 2005

2009-03-07T21:14:00.004-05:00

This is apparently a fairly popular wine and vintage as I've found it noted on quite a few food and wine blogs already. I can definitely see why. This is a Bordeaux so I was excited to try it. It is a mixture of Merlot and Cabernet Franc, the top two grapes grown in the Cotes de Castillon area of Bordeaux. It is a smooth, tannony but not too acidic. I felt that I could definitely taste the fruit flavors - like cherry and maybe plum. It had an oaky taste to me and a medium-bodied feel. I really enjoyed the bottle and found myself finishing it off in one seating rather than dragging it out as I often find I do. For around $15 a bottle, it is a steal, in my opinion. If you can find it.

Bottle Shock

2009-03-07T20:31:00.003-05:00

I am very ashamed at how long it has taken me to add a post to this blog. We have tried so many wonderful wines over the last couple of months and even attended a super fun wine tasting, so there has been no shortage of things to write about. There is no excuse. I pledge to try to be better.

I must rave about a great wine movie we saw recently. Bottle Shock is about a wine shop owner who in 1976 decided have a blind tasting competition in France to see if the new California wines could compete with the French. It is a really good movie and I recommend it to anyone who loves wine. Occasionally the owners of the inn Anthony works for will give him a bottle of wine for a gift. We were excited to note that one of the wines we were given is from the winery that won the competition. Stag's Leap Wine Cellars won for their 1973 Cabernet Sauvignon. Anthony hasn't let us open our bottle yet. Rent it! It's a good movie!

This is the wine aerator that my parents gave Anthony for Christmas and he loves it! 'When wine is poured in the vinturi, its design creates an increase in the wine's velocity and a decrease in its pressure. This pressure difference draws in air, which is mixed with wine for perfect aeration.' I would suggest it for anyone who drinks a fair amount of wine and appreciates a good glass. It even comes with a little stand and a bag to carry it in. My dad has one too. You like yours, right Dad? :)

Saint Croix Vineyards Port

2008-12-09T00:07:00.002-05:00

This port I bought some years ago when I visited this winery with my mother and sister. At that time I was just beginning to explore wines and didn't know anything about them. I was interested in whites that were "fruity" and any kind of rose. I found this port there and really liked it and was so proud of myself for liking a 'red' that I bought this 1/2 bottle. We've been carrying it around with us ever since. When Anthony suggested we open it I was excited - until he informed me it may have turned into vinegar by now (I think he was just giving me a hard time).
Anthony's little history lesson for me - Port wines are fortified, which means that alcohol is added before the fermentation process is complete, thus leaving the sugars behind. This preserved the wine while also making its alcohol content significantly higher. Apparently it was found that wine could not withstand the rocky and tumultuous trips on trade ships and thus would turn into vinegar. When alcohol was added during the fermentation process the wine became much more stable. The alcohol is added early in the fermentation process for port wines, thus causing them to be sweet with a high sugar content. If the alcohol is added late or just after the fermentation process a dry wine is created.
This port is very sweet but very rich with a wonderful smell and even better taste. Somehow it doesn't overwhelm you with sweetness and though it is smooth it has a little spice to it. Every taste leaves you wanting more.
Saint Croix doesn't list a port on their website any more but retailed it for around $30/bottle in the past. The bottle is a tall, dark 1/2 bottle with a simple, classy PORT label.

Alois Lageder Riff Pinot Grigio 2006

2008-12-07T23:05:00.003-05:00

Riff is an Italian winemaker and this Pinot Grigio originates from vineyards on the foothills of the Dolomites, which is part of the Alps. I tried it last night and really didn't like it. It had a very flowery flavor and made me think of the color mauve and old ladies in pink lace and southern flower patterns. However, Anthony informed me that I was not allowed to comment on a wine that I had not tried at its optimum temperature. So I chilled it over night. It is better chilled but it is still not going to convert me back to a white wine drinker - which may not entirely be the fault of this bottle. It is still flowery but not so overwhelming and has a bit of bite when it hits the back of your tongue. It could be light and refreshing in the hot summer, especially paired with a light salad.
This wine retails for around $13/ bottle and the bottle is fairly standard dark color with an interesting design on the label, intended to remind one of the substantial amound of dolomite limestone present in the soil in this region.

Altun Reserva 2003, Bodegas Altun, Rioja

2008-11-16T21:51:00.002-05:00

This is a Spanish red wine made from 100 percent Tempranillo grapes. It is, as Anthony pointed out, a very earthy wine with a little spice but not enough to overpower the other flavors. You can taste a bit of the deep fruits in it but it is by no means 'fruity'. It is a smooth wine that leaves a pleasant red wine flavor in your mouth. Intense but not too much to enjoy. I really liked it and would drink it often. I also thought it was cool that the wine is hand harvested and they use no herbicides or pesticides. Anthony says he would pair this with grilled meats, pork and even salmon. It is a classic dark bottle with a simple label and runs about $27/bottle.

Dunnigan Hills Matchbook Chardonnay 2006

2008-11-07T22:47:00.002-05:00

This wine is a blend of grapes from the Dunnigan Hills and Northern California. It is light and fruity with hints of apples and citrus. It is a wine that was given to Anthony by one of his wine reps. He is not going to put it in his restaurant and I can't say I blame him. It hits your mouth very smoothly but seems to disappear almost immediately. If you are not paying attention, you can miss the taste completely. It has no lingering flavor and is easily forgotten. The bottle is more impressive with a long neck and a large base and a classy label highlighting the Matchbook name. It retails around $15/ bottle.

Hess Cabernet Sauvignon 2006

2008-10-31T22:55:00.003-04:00

This red is a blended wine of Cab. grapes from three different counties from California. 45% Mendocino County, 30% Lake County, 25% Napa County. The wine-maker also adds just a touch of Shiraz to add a smidge of spiciness. It's aged for fourteen months in small oak barrels to give it interesting black cherry and vanilla bean notes. Medium bodied, rich Cab. with easy tannins. Grilled meats are the obvious choice for this but you should also give it a try with Thyme Roasted Pork Loin with an Apple-Paw-Paw Butter.
Becky's Comments - It's a pretty spicy wine. It definitely makes the nostrils flare and the mouth dry. While Anthony could pick out the vanilla, I could only taste a bit of the chocolate that was mentioned on the bottle. Everything else seemed to me to be covered by the spiciness. I could definitely see it with a grilled filet or pork loin.
It is a basic bottle with classy label.