Archive for Wine Thoughts
Sweet wine is an interesting topic.
How does one get such ripeness & sweetness in the wines?
One answer is to simply leave the grapes on the vine longer or until they start to raisin. This is a very tricky line to walk. As the sugar rises, the acidity lowers. If you are therefore not careful, you could end up with a cloying or flabby wine. A simpler way is to stop the fermentation early, so the finished wine has residual sugar. Another way, would be to dry your grapes, such as they do in Italy, on straw mats. Yet, another way, is to encourage botrytis cinerea to infect your grapes. This beneficial mould will essentially get rid of water & thereby concentrate the extract & acids in the grapes. Or, one could do a combination of the above. The point being, there is more than one way.
Again, one of our goals for 2014 is to feature more & more good wines……those which others can be compared to. This will help tasters create a solid base to work from as their tasting adventures continue. It is not as easy as one would think. Here are 4 standouts for our tasting in VINO tonight. Yes, just another really good opportunity to learn! Wines like this just don’t happen along!
One of our goals for 2014 is to show more & more tasters what is “good” wine. On this night, there was no serious agenda. It was just to show some of our wine friends, how blind tasting could help discern different attributes of some, what I think, good wines.
The Scherrer Vineyard is located on a bench in Alexander Valley, above the Silver Oak planting. The first vines were planted in the 1912. The “Mature” vines were planted in the early 70’s.. The best way, I can describe this SENSATIONAL bottling, is to say, this is a superb old vine Zin crafted by a Pinot master—elegant, suave, well textured, seamless & so impeccably balanced.
A co-worker came up to me yesterday to say, “Boy it’s a hot one! I think this is going to be a real hot summer”.
Yes, summer is just around the corner! The sun will be more glaring and the days are getting longer. It is a time to change–lighter clothing, lighter & fresher foods & also the kind of wines we drink.
The profile of wine conducive to hot weather sipping is also lighter in body, fresher, crisper, lower in alcohol content and usually less oaky.
So here are some recommendations on how to find such wines, especially those offering great value for the dollar.
More “small” plates & wine thoughts at Hiroshi Eurasion Tapas……..
Crab Salad with grapefruit, cucumbers & pickled wasabi
WINE: 2013 Birichino Malvasia Bianca–this winery made quite a big leap in quality with the transition from 2012 to 2013. They were able to source some malvasia grown in limestone soiled vineyards, which apparently added minerality & ethereal-ness to the blend. Furthermore, this wine’s innate aromatics just heightens the dish’s nuances in quite a magical way.
We looked to taste advantage of Easter Sunday at Hiroshi Eurasion Tapas, to do another night of “small” plates served on a cart. Not only are the small plates tasty & craete an opportunity to try a bunch of different tastes, it is also a golden opportunity to try out different wine pairings too. Here are some to think about–
The good news for lovers of California wine is that there is more quality wine being produced in California than ever before.
And where the headlines were previously dominated by the Napa Valley, today the geographic scope has widened to include many nooks and crannies up and down the state.
Many experts, for instance, are really lauding the Central Coast, from Monterey on down to Santa Barbara. The wine media is further supporting that thought with many high ratings and acclaim for the regions’ wines.
To be more specific, I am especially excited with the limestone/silaceous clay soiled pockets of Santa Barbara and Paso Robles.