Grace Kelly in a Glass

Yves Cuilleron, Les Chaillet, Condrieu, France

Orange blossoms, honeysuckle, dried apricots and minerality for days... sounds beautiful? It is and it's the magical characteristics of the varietal Viognier. Viognier is one of my favorite varietals. It's grown all over the world...Australia, South Africa, Italy, United States and in France to name a few.  Of all the expressions of it Viognier from Condrieu is one of the most adored. Condrieau is a French AOC located in the Rhone Valley that is an appellation strictly for Viognier. The wines from Condrieu are not inexpensive but will take your breath away from their elegance...think of Grace Kelly in a glass.

My favorite food pairing with Viognier? Treat yourself to a cozy bowl of Truffle Risotto...earthy meets floral....angels may sing.

Nothing Like New York (Part Deux)

The Guggenheim Museum

As day 2 of Kate and I's NYC quick holiday trip was upon us we planned out our day during a breakfast of fruit, yogurt and a latte from our hotel (The Franklin). After , we checked out and headed to The Guggenheim Museum , just a few blocks away.

The Guggenheim is wonderfully stylish building designed by Frank Lloyd Wright and founded by American business man and art collector, Solomon R. Guggenheim. It is home to a constantly expanding collection of Impressionist, Post Impressionist, early Modern and Contemporary art. As we wound our way to the top we took in every nook and cranny of art work along the way....Cezanne, Degas, Gauguin, Kandinsky, Picasso, Toulouse-Lautrec, van Gogh, and Vuillard as well as the featured exhibition focusing on the work of Contemporary artist Christopher Wool. Wool is known for his large black stenciled letters on white canvases...somewhat provocative and thought provoking in nature. As we descended once again to the base of the rotunda we sighed with satisfaction, looking back up at the breathtaking view of the museum's glass dome. Happy and satiated spiritually we departed.

Off we were to our final, but highly anticipated destination of Eataly. What is Eataly you may ask? It
 is a high end Italian food market/hall comprised of restaurants, specialty markets and retail. Owners
of the New York location include such talents as Mario Batali, Lydia Bastianich and Joe Bastianich. As anticipated, Eataly was packed with people. We swam through the crowd and quickly decided we would venture to the top floor and have lunch at their roof top Birreria.

Birreria is a restaurant and brewery that includes Sam Calagione of Dogfish Head as one of the head brewers that has a delicious menu full of Italian food with Austrian and German influences. Kate and I ordered our beers... I the Chestnut Brown and Kate the Thyme Pale Ale. For our lunch we ordered a plate of Speck ( mouthwateringly delicious smoked Proscuitto ) and an Italian cheese plate ( Robiola Bosina, Taleggio, and Gorgonzola Dolce ) accompanied with Frangelico Honey ( 1 part Frangelico to 3 parts honey topped with roasted hazelnuts )..... heavenly!

After lunch we ventured back downstairs to the hall where we grabbed glasses of Franciacorta
( sparkling Italian wine made in the Champagne method ) as we shopped picking up imported Italian chocolates, teas, spices and amazingly fresh pastas. Being that December is truffle season we  selected some white truffle and ricotta stuffed pasta to go that was ethereal then we were off to the wine shop!

Eataly's wine shop was full of any Italian wine I have wanted and gave dreamed of... A wall of Franciacorta and sparkling wines ... they even had Batali's La Mozza Perazzi Morellino di Scansano ( delicious Sangiovese from coastal Tuscany ) in a magnum! Kate and I bought what we could carry and headed merrily to Grand Central station to catch our train back to the Berkshires.

Next trip that takes you to New York City I hope that you treat yourself to macarons from Laduree, roasted chestnuts at Rockefeller Center, Champagne at Corkbuzz and artisanal Italian meats and cheeses from Eataly.

Cheers and happy travels!

Nothing Like New York (Part 1)

As the holidays have come to an end, I sit back and reflect on a quick but fantastic little December trip into New York City with my best friend, Kate. After a easy drive from the Berkshires in Western Massachusetts to Wassaic, NY we hopped a train and NYC bound were we! As I now live in San Diego I eagerly anticipated snowfall and snowfall we got indeed

Laduree

As we exited Grand Central Station, snowflakes danced around us and we began our wintery walk. Our first stop was to a place dreams are made of... Laduree. Anyone who loves ( and obsesses ) over macarons knows about Laduree. They originated in Paris, make the best macarons in the world and now have their first stateside store on Madison Avenue. As we entered I (and I'd take the liberty to say that Kate too) were enamored with the beauty of the store, it was as if we were transported into a tasting salon in Marie Antoinette's Petit Trianon. There were multitudes of colored macarons shipped in from Paris almost daily, candles, teas and chocolates...color me a happy girl!

After Laduree we were off to check into The Franklin Hotel , our stylish little home away from home for the night on the Upper East Side. It's a charming little spot that offers European breakfast, an evening wine & artisnal cheese reception and 24 hour tea, latte and cappuccino. The Franklin is in a great location; just around the corner from Zabars, a delicious gourmet food and deli, truly an institution in New York and just a few blocks from The Guggenheim Museum.

The Franklin Hotel

Our evening packed with an ambitious agenda we were off to a chic wine bar called Uncorked Wine and Tapas first where we shared a bottle of  J.P. Chenet Sparkling Rose from France with Marissa Ain, the fabulous founder of Plate + Decanter , a Culinary + Wine Event Company. Next as it was the  holiday season we just had to get a look at the Rockefeller Center Christmas tree. We snacked on roasted chestnuts as we walked to the subway to meet up with our friend Thea at Corkbuzz Wine Bar & Studio, a place I had heard great things about. Corkbuzz was even better than I anticipated...we apparently arrived with impeccable timing as we were greeted with the question "So are you here to enjoy our Champagne Campaign?"  As a lover, or rather a slave to Champagne, I perked up and inquired further. Kate and I were informed that every night at 10pm-close Corkbuzz indulged their guests offering 50% off any and all Champagne. We were off and running!

Corkbuzz Wine Bar & Studio

NV Chartogne Taillet Rose Champagne

I ordered us a bottle from one of my favorite producers, a NV Chartogne Taillet Rose Champagne , a glorious Champagne that is impressively complex offering notes of rhubarb, red cherries, strawberries, ginger and brioche. Kate ordered the Lamb & Pappardelle Pasta dish while I selected  a side of Brussels Sprouts with Pecorino and an order of housemade Duck Proscuitto...all of it magical with the Chartogne Taillet Rose.  After we wished our goodbyes to Thea, Kate and I hopped back on the subway to The Franklin where we grabbed a cup of Harney & Sons Tea and headed up to our room to rest up and plan for our next day's  New York City adventures...Part 2 to follow!

Le Beaujolais Nouveau est Arrivé!

Every year as November comes around I eagerly anticipate not 1 but 2 Thursdays during the month. Naturally, one is Thanksgiving Day. The other? It falls every year on the 3rd Thursday in November and it's Beaujolais Nouveau Day!

What is Beaujolais Nouveau Day you ask? It's a day in France that celebrates the end of the harvest. It is celebrated with the release of the fresh and fruity Beaujolais Nouveau wine. Worldwide "Le Beaujolais Nouveau est arrivé!" (The new Beaujolais has arrived!) is proclaimed. Over 60 million bottles depart Paris and begin their journey to distribution world wide.

This youthful and vibrant wine is made from the gamay grape in Beaujolais (located in Burgundy) and is bottled only 6-8 weeks after harvest. The resulting wine offers notes of strawberries, red currants, raspberries, figs, pears and a hint of holiday spice. Ideally it is served with a slight chill (55 degrees Fahrenheit). It's a wine that is not meant for aging and is intended for immediate enjoyment making it the perfect accompaniment for Thanksgiving!

Aside from Turkey, other fantastic pairings for this easy drinking wine are traditional French recipes such as a bistro style frisee salad with a fried egg and bacon,  Coq au Vin, Boeuf Bourguignon, or even pâté. Grilled cheese or a burger if you prefer a simpler pairing that is just as satisfying!

In addition to it being a fun wine, the labels and packaging are always bright and lively. Need a festive hostess gift? Beaujolais Nouveau with a tantalizing slice of Fleur Verte cheese makes a perfect offering!

Get out there, grab yourself a bottle or 2 of Beaujolais Nouveau this year on November 21! Sante!

Warm Wine Country Charm

My wine and culinary adventures through Greece continue, next stop is Domaine Spiropoulos (organically certified) in Mantineia in the Peloponnese (a large peninsula in Southern Greece).

As my companions and I approached the winery we were warmly greeted by Mr. and Mrs. Spiropoulos and invited in to explore and taste. Inside a tasting of wines from producers all over Mantineia was set up (further mention of other wineries in upcoming posts) . Although wines from the Moschofilero grape are grown all over Greece, it really shines here in Mantineia as we discovered throughout the tasting. Wines made from Moschofilero are most often perfumed and floral on the nose with hints of rose petals and rose water and crisp acidity with notes of spice on the palate.

I am always on the hunt for sparkling wine when/where ever I travel so I was quite pleased when I discovered that Domaine Spiropoulos does indeed make sparkling wine. First to try was their Ode Panos Brut, a 100% Moschofilero dry sparkling wine that had the beautiful notes of rose petals, green apples and ended with a creamy finish. Their Ode Panos Brut Rose sparkling that is made with 90% Moschofilero and 10% Agiorgitiko was next to try. The Rose also had the aromas of rose petals but with addition of red apple and on the palate there was a lovely touch of blood orange as well. I was quite pleased, both lovely sparkling wines!

As we finished the tasting Mrs. Spiropoulos invited us downstairs where she had prepared an authentically local lunch for us. She was so excited to share the dishes with us and the history and details of the recipes. Of all the dishes we had I was very excited to learn about Kagiana (pronounced Kayana). Kagiana is an egg dish and Mrs. Spiropoulos' version was with a simple tomato sauce made first by cooking down tomatoes. onion, a little garlic and oregano. Then fold in a few whisked eggs, after a minute or so some feta and finish with salt and pepper. It was so warm and comforting and was delicious with the Ode Panos Brut!

My other favorite dish was just what I had been waiting for...simply done...grilled lamb chops with just salt, pepper, oregano and a squeeze of lemon. I poured myself some Ode Panos Brut Rose to try with it and for the next 5-10 minutes had a beautiful symphony of flavors...sip, lamb chop bite, sip, lamb chop...you get the idea!

 

Upon the meal's conclusion we gratefully, but sadly departed. All thinking the same thing, how lucky we were to share the day with such a proud, passionate and warm family that sincerely loves to share their wine and culture with others! 

Santorini; Assyrtiko's Heavenly Home

View from the Esperas Hotel, Oia

Recently I was fortunate enough to be awarded a trip to Greece (thanks to the Court of Master Sommeliers). Our first stop was two days on the island of Santorini. We stayed in the small town of Oia at the Esperas Hotel,  perched on a cliff with unrivaled views of the Agean Sea. I am still dreaming of this heavenly, breathtaking island!

While on Santorini I explored the unique wine making techniques for Assyrtiko, the island's darling white wine varietal. Due to the island's severe Meltimi winds the Assyrtiko vines are trained into a "bird's nest" or "basket shape" known as Stefani training. This technique protects the grapes not only from the scorching sun, the wind but also from the chance of being pelted with the native volcanic rock and sandy soil.

Mr. Paris Sigalas of Domaine Sigalas exposing the underbelly of Stefani trained Assyrtiko vines

Although grown in other areas in Greece, Assyrtiko from Santorini is my favorite. Especially in Santorini... it's a racy, brisk white wine brimming with mineralty with just a hint of salinity. Yiannis Paraskevopoulos, founder and winemaker for Gaia Wines has said about Assyrtiko; " It's a white wine you should propose as a red." After many meals in Santorini myself I agree with Yiannis, Assyrtiko from Santorini has the body and acidity to stand up to red meats (lamb!) just as well as it's ability to pair magically with white and shell fish. Cheers to that or as they say in Greece...Yamas!

Freshly caught Seabring at the Sunset Taverna in Oia

Although many of these wines are not available in the States yet...hold tight! I foresee Greek wines, especially Assyrtiko from Santorini as a rising star in the American market for it's beauty, versatility and honest tariff.

From my travels here are my favorite Assyrtikos/Producers from Santorini. Should you see them, do yourself a favor and give them a try:

Domaine Sigalas: A classic and mouthwatering Assyrtiko, bring on the oysters!

Gaia: Yiannis' Wild Ferment Assyrtiko was one of my absolute favorite wines of the trip...complexity astounds!

Hatzidakis : Masterful wines with impressive age-ability!

Yamas!

Move Over Diamonds...

...Rubis are this girl's best friend! Rarely would I speak in opposition of the legendary bombshell Marilyn Monroe or her tribute to the diamond... that was until I met Louis Barthelemy's Rubis Brut Rose Champagne. The Rubis (French for Ruby) is one of the rarest and most precious of jewels so it seemed quite fitting to name Barthelemy's cuvee after it. This Rubis is composed of Chardonnay and Pinot Noir and is elegant and refined with a feminine pink hue. Rich aromas of cherries, red currants and cocoa will seduce you. Of course this would please palates at any time of the day but I'm dreaming of  Barthelemy's Rubis and a cocoa dusted dark chocolate truffle.

Wondering where to find this beautiful Champagne? Join me Thursday, February 7 at Protocol Wine Studio for "Ardor in the Bubbles", a Communal Table tasting to taste this and many others. It will  not be for the weak of heart with fine examples of Champagne, Cava, Franciacorta, Cremant and Sparkling wine. Hearts will be aflutter with our surprise reception wine: the soon-to-be hottest varietal in the wine arena today followed by a Saber Exhibition to kick off the night.

6:30pm – 8:00pm pst
Limited seating $20 per person
Email to RSVP : PoisedPalate@gmail.com
4186 Sorrento Valley Blvd Suite H
San Diego Ca 92121
Twinkle lights on in full force to light your way!

Can't make it but need this Champagne? Email me @ PoisedPalate@gmail.com

Slainte! 

Celebrate International Champagne Day!

October has always been one of my favorite months of the year; the changing of the leaves, the chill in the air and of course.... pumpkin season! However this year I am more enamored with this month than ever as I learned that Friday, October 26 has been decreed the third annual International Champagne Day!

What exactly is this one may ask? It is a social media event and day designated to enjoying the beauty of Champagne and is celebrated all over the world. How can you participate? There are many ways whether you want to throw a party at your home, pop open that bottle you have been saving or go and partake at one of the events locally. Be sure to post what you're tasting on Facebook, Twitter , Instagram or whatever your favorite social media medium may be. To find out where events are being held in your area and to participate check out the events page on Eventbrite.

I will be starting my celebration with a Rose from my favorite Champagne, the first established Champagne House in 1729...Ruinart. For my tasting notes and food pairings throughout the day follow me on Facebook , twitter @PoisedPalate and on Instagram @PoisedPalate.

Keep in mind, while lovely, sparkling wines are are not Champagne. It is only Champagne if it comes from the Champagne region in France itself.

A votre sante!

Old World Meets New at Vina Los Vascos

 

As early as 1815 Chateau Lafite Rothschild has had a reputation for producing some of the finest and most elegant wines in the world. In 1855 Lafite was awarded the honor of First Growth status within the 1855 Classification.

Fast forward to 1988 when Los Vascos, one of Chile's oldest wine estates is managed by Domaines Barons de Rothschild (Lafite) who starts a modernization and investment program. Los Vascos is a 560 hectare vineyard located in Caneten Valley of Colchagua province in Chile. The goal here under the direct technical supervision of Domaine Barons de Rothschild (Lafite) is to produce the finest and most balanced wines with elegance and harmony. 

I recently tried one of the Los Vascos wines myself and was impressed with 2010 Los Vascos Sauvignon Blanc. It beholds lovely aromatics of grapefruit, white peach, tropical fruits and a hint of basil. There is a zippy lime acidity that awakens your palate and continues to offer more tropical notes. As well as the fruit I really enjoy the notes of fresh herbs, as if they were just plucked from your garden; chives, basil, parsley and tarragon.

Suggested food pairing you ask?

For me personally I would make a pesto with basil, chives and parsley, a squeeze of lemon or lime, toasted pine nuts, salt, pepper and olive oil. I would toss the pesto with angel hair pasta and then garnish the dish with a healthy does of fresh chevre (or goat cheese) allowing it to melt into the warm pesto pasta and becoming a gooey and delicious creamy sauce. 

Slainte!

Serenly Sokol Blosser

Step back a few years to the London International Wine Fair. As a California resident, wine is at my fingertips at an instant so my main objective was to taste anything and everything beyond the United States. My one exception, where I was truly curious to taste more of
(as I am a fan of Pinot Noir and Pinot Gris) were the wines of Oregon. Enter Alison Sokol Blosser and the Sokol Blosser booth.

Alison was warm and friendly and began telling me the story of her parent's Bill Blosser and Susan Sokol Blosser's journey to become pioneers in Oregon's wine industry. It all began in 1970 with their discovery of an abandoned prune orchard, some basic wine making knowledge and a passion for Pinot Noir. By 1979 Sokol Blosser was now winning international recognition at the International Wine and Spirits Competition in London. In 1996 Sokol Blosser is the first winery to be "Salmon Safe". In 2002 they were the first US winery to receive LEED Certification and began their organic transition in 2004.

Now back to present day I am reconnecting with Alison at the winery after a fantastic weekend in Portland for the Wine Bloggers Conference. Among their achievements and certifications the thing that Alison and her family feels is of the utmost importance is to keep as little as possible between the vine, the grape and us the consumers. She leads my friend and filmmaker Chrissa and I through the serenely picturesque 100 acres (80 of them planted) vine-scape that is Sokol Blosser with Twix the resident Wine Poodle (official title) in tow.

While we walk she shares tastes of their crisp and mineral rich 2010 Pinot Gris (ideal for the current heatwave!), their dry and elegant 2011 Rose of Pinot Noir ( a perfect ballerina pink color ) and then we move into the explore the barrel room and the Pinot Noirs.

We begin with their 2009 Dundee Hills Pinot Noir grown in the amazing red Jory soils of Yamhill County's Dundee Hills. As a winery's "entry level" Pinot Noir it's stunning and one I could easily drink on a daily basis. Besides their Dundee Hills Sokol Blosser also makes 4 other "block" designated Pinot Noirs. To get a better vision of where the blocks are located on the property they have a great map on their site; Sokol Blosser. These four are Peach Tree (delicate, roses and violets...pair with seared salmon), Big Tree (Asian spices, coffee and cocoa...pair with a coffee and cocoa rubbed lamb chop), Orchard Block (savory, plum and purple flowers...pair with duck breast with a plum sauce) and my absolute favorite the Goosepen Block (earthy, sour cherries and black truffles...pair with black truffle risotto or even a roast turkey!). 

Alison herself favors the Goosepen Block but said she has fond memories of the Big Tree that once stood on the Big Tree Block. Whatever Pinot Noir you may decide upon the theme I savor in all their wines is that seductive, feminine, but strong character that they possess (and at a fantastic value!).

As a fan and a friend to the Sokol Blosser Winery I highly recommend a visit to them. Their wines are also available online and would make a great addition to the table for the upcoming holiday season.

Thank you again Alison for a fantastic tasting and visit!

Sparkle in the Hamptons

One of my greatest pleasures in life is exploring the wine regions of the world. Champagnes and Sparkling wines are my passion and I was absolutely enchanted by my recent visit to Wolffer Estate in Sagaponack, Long Island, NY. Sandy loam soil in combination with an Atlantic breeze (2.6 miles away) create ideal conditions allowing them to achieve their signature Wolffer style; European elegance married to the terrior of Long Island.

I attended a Sunset Friday event that the Winery offers from May - October from 5pm-sunset at The Wine Stand. (The Wine Stand is just around the corner from the Winery.) It's the perfect way to relax among the vines, soaking in the setting sun with a music and a glass of their sparkling wine.

What did I taste?

 I began with the 2007 Wolffer Estate Blanc de Blanc made with 100% Chardonnay from their oldest vineyard block planted in 1988 and is made Methode Champenoise. On the nose it's fresh with notes of lemon zest, pear and also a hint of toasted sweet brioche. On the palate it's rich and creamy and welcomes the green apple and apricot to the party! As a New England girl (besides sipping solely) this would just be beautiful paired with Lobster freshly kissed with a squeeze of lemon.

I also had to try the 2008 Wolffer Estate, Noblesse Oblige, Sparkling Rose. The Noblesse Oblige is comprised of 65% Pinot Noir, 34% Chardonnay and 1% Merlot. On the nose peaches and strawberries invite you in for a taste. As the Rose's sparkle tickles your tongue you taste strawberries, orange, white peach and rose petals. It's refreshing and sophisticated and would be oh so pretty with fresh lump crab meat tossed lightly in pasta and olive oil and finished with orange zest or for a more casual dish on occasion I can't resist a rich juicy beef burger and a glass of sparkling rose!

I cannot wait until my next chance to revisit Wolffer and
savor a glass of their beautiful sparkling wine under a pink sunset.

Slainte!

Floral, Fruity, and Fabulous....

...are all reasons why Viognier is my go to white wine of choice. Viognier's exact origin is unknown but it reigns in the Northern Rhone appellations of Condrieu and Chateau-Grillet and is also used to soften and perfume Syrah in Cote Rotie.

Viognier has also gained popularity in the US with most production occurring in California, Oregon, Washington and New York, although many other states are producing.

I adore Viognier because as it approaches your nose it offers these beautiful floral characteristics of honeysuckle, orange blossom, acacia, gardenia and jasmine. On the palate Viognier flavors are often of dried apricots, pineapple, tangerine, peach and lemon zest. Viognier's texture is also quite seductive, silky with a succulent mouthfeel.

And as far as for food pairings it's extremely versatile and works delightfully well with spicy foods like Thai, Vietnamese, and Indian cuisine, try with Sushi, shellfish, and especially scallops or lobster. For cheeses Viognier is quite pretty with a triple-creme, or try drizzling some wildflower honey over a semi-soft sheep's milk cheese! Although my all time favorite pairing is 2007 Yves Cuilleron, Condrieau Les Chaillets with black truffles and cream pasta. Decadent indeed but the pairing absolutely sang!

So, next time you are planning on ordering a glass of Chardonnay, give this ethereal wine a try!

Wines for Talking Turkey

Amazingly enough it's already that time of the year again to start planning your Thanksgiving meal.
Turkey? Check!
Sides? Check!
Desserts? Check!
Now...for the wines? This can be one of the hardest parts of planning your Thanksgiving, especially if you're trying to please everyone! Chardonnay and Pinot Noir are often the most traditional options, however I've compiled a top ten list of a few other varietals that would shine with your meal as well (in no particular order):


1. Champagne/Sparkling Wine, especially a Blanc de Blanc: which means white of white and is 100% Chardonnay..and who doesn't like bubbly??
2. Viognier: with it's beautifully floral notes it will highlight that in your food and if you have any dishes with truffles in it...pure magic!
3. Riesling: Apples and pears, and a touch sweet with refreshing acidity..try one from Washington!
4. Muller Thurgau: currently Germany's most planted grape, a cross between a Riesling and a Sylvaner, slightly tropical on the nose, hint of sweet, great with sweet potatoes
5. Gewurztraminer: with a somewhat spicy palate this white will stand up to the turkey and gravy, would also work with your pumpkin pie
6. Rose: they always seem to do well in a crowd, try a dry one, think a Rose of Pinot Noir or Grenache
7. Grenache: Slightly candied on the nose, often elegant like a Pinot Noir...try a California Central Coast single varietal or even a Chateauneuf du Pape
8. Pinot Meunier: the third, somewhat un-celebrated grape varietal often in Champagne sings with cranberry dishes, rarely seen on it's own however, Domaine Chandon makes a delicious one (check out my early post all about this varietal)
9. Zinfandel: what many consider the quintessential California grape, for Thanksgiving I would go with a lighter, fruitier version
10.Syrah: with it's meaty and peppery notes will play well with the stuffing and especially your darker Turkey pieces

Other wines to think about for dessert? Also try a Moscato D'Asti or Tokjai Aszu with your pumpkin pie and other seasonal treats!

Pontificating Pinots...

One of the things I love the most about working at the WineSellar & Brasserie is meeting other people just as passionate as me about wine; and discovering, enjoying and discussing the wines.

Case in point, recently I was fortunate enough to try two Pinot Noirs back to back, both from very small production wineries when a great customer, Steve Schoenfeld, was generous enough to share!

Kosta Browne began as a dream for Dan Kosta and Micheal Browne in the summer of 1997 as they worked at a restaurant in Santa Rosa, CA. They began saving their tip money and there their journey began. Today they produce small production single vineyard wines from two appelations; Russian River and Sonoma Coast.

2007 Kosta Browne, Pinot Noir, Sonoma Coast

On the nose: raspberries, smoke and evolved to beach and sand
On the palate: ollalieberries, raspberry and baking spices

WesMar Winery is a very small production winery run by Denise Mary Selyem and her husband Kirk Wesley Hubbard. Denise's name sounds familiar? Her Dad is Ed Selyem of Williams & Selyem Winery. Denise and Kirk worked at Williams & Selyem Winery in the late 90's and in 2000 left to start WesMar.

2006 WesMar, Pinot Noir, Salzgerber Vineyard, Russian River
On the nose: cherries, chocolate, anise, wet forest floor
On the palate: black cherries, plums, pear and even a kiss of orange

A Goode Sauvignon Blanc

Following up my Summer Sippers post I thought I'd add another to the list! Murphy-Goode Winery is based out of Sonoma and I just had a chance to try their 2008 "The Fume" Sauvignon Blanc. This wine is great on it's own, as I had it, but would be extremely food friendly too.

On the nose I got quite a bit of citrus and pineapple. On the palate there is more of the tropical fruits, and even a hint of apricot for me. Although it was mostly fermented in stainless steel there is a roundness from a touch of oak barrels used too. Try this wine with seafood. Oysters would be delicous and forget the lemons...just leisurely sip this in between each one for that hit of acidty and enjoy!

For more about their wines and to vote for me for "A Really Goode Job":

http://www.areallygoodejob.com/video-view.aspx?vid=Gzkcp2dJg1M

http://www.murphygoodewinery.com

My Top Ten Summer Sippers

So Summer is upon us...the weather is getting warmer and nothing is more refreshing on a hot summer day than a deliciously chilled glass of wine!
In honor of summer I have compiled my top ten Summer Sippers!

In general this summer, try something new! Chardonnays and Sauvignon Blancs are great for hot weather but for great value try a Torrontes from Argentina, or a Verdejo from Spain!. Viogniers are great too, they usually have a gorgeous floral, honeysuckle nose and apricot on the tongue!

Try one or all of them and have a great summer!
(wines are not listed in a particular order)



1. 2007 Etude Pinot Gris Carneros, CA ($20)
2. 2007 Slight of Hand, The Magician,
Gwurtztraminer Walla, Walla, Washington ($15-20)
3. 2008 Swanson Salon Syrah Rosato Oakville, CA
($21)
4. 2007 E. Guigal, Cotes Du Rhone Blanc Rhone,
France ($12.99)
5. 2007 Merry Edwards Sauvignon Blanc
Russian River Valley, CA ($30)
6. 2007 Don Rodolfo Torrontes
Cafayate Valley, Argentina ($10.99)
7. 2007 Telmo Rodriguez Basa Rueda, Spain ($15)
8. 2008 Miner Viognier Simpson Vineyard, CA ($15-20)
9. 2007 Hopler Gruner Veltliner Burgenland, Austria ($15)
10. NV Donna Clara Fiori Di Prosecco Valdobbiadene, Italy ($15-20)

Pinot Meunier, The Unsung Hero in Champagne

Pinot Meunier, a mutation of Pinot Noir, is to many an unknown grape varietal. However, for Champagne making it is almost essential. I say almost because as a general rule the grapes used in making Champagne are the white Chardonnay grape and the dark red Pinot Noir and Pinot Meunier grapes. Chardonnay and Pinot Noir are known as noble varieties and are often more emphasized than the Pinot Meunier in Champagne making. In Champagne Pinot Meunier contributes a certain body and richness, yet until recently many makers denied any of it in their blends. Some say it is because of it's lack of aging potential and others say it lacks the elegance of the other two grapes. Interestingly enough though it is the most widely planted grape in the esteemed Champagne region at 35-40%. Pinot Meunier grows better in the cold Northern climate of Champagne than Chardonnay or Pinot Noir.

You will rarely see Pinot Meunier as a single varietal still red wine. I was fortunate however to discover Domaine Chandon (known for their sparkling wine) produces one. It has become one of my favorite wines. I like it because of it's smooth sophistication, flavors of cherries and rhubarb. My most recent food pairing with Pinot Meunier was with my Slow Cooker Maple PumpkinTurkey (see last post for recipe). It would also pair well with duck or pork.

I really do believe that this grape is misunderstood and hope it gets the respect it deserves some day.