Smells: Lemon, asparagus, a little floral? maybe? I had a plant once, Copper Canyon Daisy (tagetes lemmonii), and there's a whiff of that anise/marigold in there.
Tastes: Light-medium body. Pleasant tongue acidity leading to a bone-dry finish. Lemon, mineral, chalk, asparagus/celery. Good balance.
Price: $12.99
Buy Again?: Yes.
Pairing: Lemon pasta, capers, goat cheese. Fresh sourdough bread and good butter.
In Comparison: I love how varietals produced in a different place can turn out so differently. Both Quivira and this wine are excellent for their price points, both are Sauvignon Blancs, and both are radically different. Whereas Quivira is lush, floral and fruity this one is citrusy, vegetal and bone-dry. Quivira is produced in the Dry Creek Valley, where the usual is warm days and cool maritime nights. My understanding is that Walker Bay, where the Southern Right vineyard is, is mostly a cool maritime climate, which would lead to less ripening of the fruit.
Tuesday, January 14, 2014
Monday, January 13, 2014
Quivira 2012 Sauvignon Blanc (Dry Creek Valley, Sonoma County)
Color: clear pale gold
Smells: Yummy! Lime, spritz, fresh. Something also a bit floral, maybe?
Tastes: Again, yum. White peach, honeydew melon, lime, herbs--I read oregano and that was TOTALLY it. Light-medium body, beautiful & round mouthfeel. Well balanced acidity--just enough to make the mouth water and give a little tingle on the cheeks. This wine drinks well on its own, but could absorb a lot of different food pairings.
Eat with: Herbed soft cheeses--especially goat cheese, hummus (all nice, oily and garlicky), proscuitto and melon, antipasti, buttery/lemony/herby grilled shrimp. I also think a bit more robust combinations could work--panko fried shrimp, sushi, fresh crab.
Buy again? Hell. Yes. It was $12.99 at our store. That's a steal for a well-done white wine as far as I'm concerned.
Smells: Yummy! Lime, spritz, fresh. Something also a bit floral, maybe?
Tastes: Again, yum. White peach, honeydew melon, lime, herbs--I read oregano and that was TOTALLY it. Light-medium body, beautiful & round mouthfeel. Well balanced acidity--just enough to make the mouth water and give a little tingle on the cheeks. This wine drinks well on its own, but could absorb a lot of different food pairings.
Eat with: Herbed soft cheeses--especially goat cheese, hummus (all nice, oily and garlicky), proscuitto and melon, antipasti, buttery/lemony/herby grilled shrimp. I also think a bit more robust combinations could work--panko fried shrimp, sushi, fresh crab.
Buy again? Hell. Yes. It was $12.99 at our store. That's a steal for a well-done white wine as far as I'm concerned.
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| From www.winecountry.com |
Tuesday, December 31, 2013
Curioso Sparkling Rosé of Malbec (Mendoza)
Bubbles: Kind of big, nice and racey.
Color: Like the inside of a ripe plum. Beautiful, clear orange with a hint of violet.
Smells: strawberry, violet, something a bit silky---
Taste: The acidity/fizz lingers a looooooong time. Light cherry, strawberry, rapsberry, brie cheese. Creamy mouthfeel. Such a long, gorgeous finish. Just a touch sweet.
Pairing: Proscuitto, salami, cheeses, fried chicken. A perfect sparkler for a dollop of Chambord or Kirsch.
Color: Like the inside of a ripe plum. Beautiful, clear orange with a hint of violet.
Smells: strawberry, violet, something a bit silky---
Taste: The acidity/fizz lingers a looooooong time. Light cherry, strawberry, rapsberry, brie cheese. Creamy mouthfeel. Such a long, gorgeous finish. Just a touch sweet.
Pairing: Proscuitto, salami, cheeses, fried chicken. A perfect sparkler for a dollop of Chambord or Kirsch.
Pierre André Bourgogne Chardonnay Réserve
Smells: Luscious! Creamy lime/lemon, white flower, pear
Tastes: Light-Medium body. Crisp acidity. Silky mouth feel. Very long finish. Pear, white peach, white flower, mineral/chalk.
Pairing: Seafood with light preparation--scallops, fresh crab. Light, sweet cheeses. Maybe something with a tad of funk too, just to let the prettiness of this wine shine.
Buy again? Definitely. I'd love to drink this wine on a warm spring day with a basket full of goodies and a book.
Tastes: Light-Medium body. Crisp acidity. Silky mouth feel. Very long finish. Pear, white peach, white flower, mineral/chalk.
Pairing: Seafood with light preparation--scallops, fresh crab. Light, sweet cheeses. Maybe something with a tad of funk too, just to let the prettiness of this wine shine.
Buy again? Definitely. I'd love to drink this wine on a warm spring day with a basket full of goodies and a book.
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| Image from pierre-andre.com |
Baus Family Pinot Noir Private Reserve (Sonoma)
Smells: Dark cherry, mocha, something herbal/vermouthy. Leather? Also, it's kind of hot---14.1 percent.
Taste: Light-Medium body. Tongue acid, veeeeeeerry light tannin. Dark berry. Not much--dissipates fast.
Thoughts: There's something I don't like about this wine. It leaves an unpleasant sour taste at the finish.
Surprise Pairing: Milk chocolate with crispy rice and nougat filling. Who knew? But it's tasty. I'd pair this with prosciutto, salami, light cheeses, milk chocolate.
Taste: Light-Medium body. Tongue acid, veeeeeeerry light tannin. Dark berry. Not much--dissipates fast.
Thoughts: There's something I don't like about this wine. It leaves an unpleasant sour taste at the finish.
Surprise Pairing: Milk chocolate with crispy rice and nougat filling. Who knew? But it's tasty. I'd pair this with prosciutto, salami, light cheeses, milk chocolate.
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| Image from Snooth.com |
A Wine Blog
So, this isn't going to be a very loquacious introduction. I've just worked 12 hours at Corporate Wine Retailer (CWR henceforth) and I'm pretty tuckered out.
I drink wine. A lot. I have aspirations in the wine industy---production is where my heart is, but not where life is at this point. I work at CWR, paying my dues, and I have access to lots and lots and lots of wine.
Needless to say, I love wine. I love the story, I love the artistry, I appreciate the absolute dedication/passion/masochism it takes to produce the bottle that pours so easily into a glass. This is mainly a journal to keep notes, refine my palate, and help me prepare for my Introductory Level of the Court of Master Sommeliers.
I drink wine. A lot. I have aspirations in the wine industy---production is where my heart is, but not where life is at this point. I work at CWR, paying my dues, and I have access to lots and lots and lots of wine.
Needless to say, I love wine. I love the story, I love the artistry, I appreciate the absolute dedication/passion/masochism it takes to produce the bottle that pours so easily into a glass. This is mainly a journal to keep notes, refine my palate, and help me prepare for my Introductory Level of the Court of Master Sommeliers.
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