Toasting the New Year with Ruffino Prosecco

We rang in the New Year not with a French Champagne made in the Méthode Champenoise but an Italian Prosecco. The prosecco was the affordability priced (under $15) Ruffino Prosecco. Ruffino is best known for their hugely popular Chianti but they also make a very enjoyable prosecco. 

Light yellow in the glass with more than adequate effervescent small bubbles and the flavor of fresh grapefruit. It is not overly dry and with an 11% ABV Ruffino Prosecco is a good option when planning any event from a brunch to a celebratory toast, as we did. 

My Latest Michiganuncorked.com Article

I invite you to read my latest article “Field of Dreams” which was just published by michiganuncorked.com. It is about starting a vineyard and winery from scratch. It can be viewed by going to their website and clicking the “Read all about it” link under the “Winter Collaboration” heading. It will take you to their flip-page magazine https://issuu.com/userg123/docs/mu_-_winter_2022. It begins on page 8 or scroll down the page below the viewer window and it is also featured as an individual story just click on it. I hope you enjoy it. 

I wouldn’t have been able to write this story without the help of three successful winemakers that somehow found time to share their priceless advice on this subject. To Jim Baker Chateau Niagara, Jean Manspeaker, former owner of Briar Valley Vineyards & Winery, and Dan Matthies Chateau Fontaíne, I am truly grateful for your kindness and generosity. 

IL Burchino Toscana 2015

Tenuta di Burchino IL Burchino Toscana 2015 is a red blend of 85% Sangiovese 10% Cabernet Sauvignon & 5% Merlot from the hills of Pisa in Tuscany, Italy. 

James Suckling gave it 92 points saying it was “Perfumed with dark fruits, orange blossoms, and cherries following through to a medium body. Integrated tannins and just a hint of vanilla. Long and linear.” 

Quoted initially at $40 it is now available at P.L.C.B. stores in Pennsylvania as a “Chairman’s Selection” for $12.99. This is a bargain price for a wine of this quality. IL Burchino Toscana 2015 pairs perfectly with grilled red meat and pasta in a red sauce.

Days of Wine and Cheeses: Finale

Parmigiano-Reggiano is called by some “The finest cheese in the world.” Parmigiano-Reggiano is made in Italy from raw cow milk under strict adherence to a prescribed procedure. To harden the young cheese’s rind, it is left in brine for three weeks or more before being allowed to age from twelve months to three years. A wheel of Parmigiano-Reggiano weighs eighty-five pounds and goes from an ivory paste color when young to an amber gold when mature. Don’t cut this cheese, use a blunt knife that will break it into chunks thus preserving its signature texture. You will need a medium to full-bodied red to pair with this cheese. Brunello di Montalcino, Cabernet Sauvignon, or Zinfandel would be a great pairing.

Original Blue is a raw cow milk aged blue cheese made by the Point Reyes Farmstead Cheese Company and is the only blue cheese made in California. The morning milk is taken directly from the milking parlor to the cheesemaker where it is cultured, coagulated with rennet, and inoculated with Penicillium roqueforti. As the cheese ages, it develops the characteristic blue-gray veins that give blue cheese its name and distinctive taste. Pair a French Pinot Gris or dry Riesling from the Finger Lakes of New York. I have also found Champagne is an excellent pairing because it cleanses your palate. 

Manchego is Spain’s most famous cheese. It is made from raw or pasteurized sheep milk but most of Manchego today is made on an industrial scale using pasteurized sheep milk. You can find year-old Manchego at cheese shops in the U.S.  This aged version of Manchego has a firm dry interior that is ivory to light yellow in color. It is best served with something sweet to contrast its tangy salty bite. Quince paste is usually served as the sweet accompaniment. Manchego pairs well with a Rioja from its homeland of Spain. Think tapas on a beautiful evening in Barcelona when selecting a wine.   

I hope you enjoyed my posts on pairing wine and cheese as much as I enjoyed writing them. Cheers!

Photo Credit: Gourmetfoodstore.com, PointReyesCheese.com, and almagourmet.com

Review: Bogle Merlot 2018

Are you looking for an “Everyday” Merlot that won’t break the bank? An “Everyday” wine is one that is dependable, has an excellent quality-to-price ratio, pairs well with your favorite foods, can be easily found, and most of all one you enjoy drinking. Bogle Merlot 2018 checks all of these boxes and is very popular because it does. 

Bogle Merlot 2018 is a California Merlot from the Clarksburg Region. It has flavors of black fruit, vanilla, and oak with balanced acidity and approachable tannins. Bogle ages all of its red wines in oak barrels for twelve months. This practice is a rarity for a producer of this scale. I purchased my bottle for $12.99 at a Pennsylvania P.L.C.B. store but you can find it for less from other sources. Its 13.5 A.B.V. gives this Red a little “Jump” so be careful it can fool you. Just sayin!

The Wine Writers’ Symposium at Meadowood Napa Valley registration is now open

Registration is open for The Wine Writers’ Symposium at Meadowood Napa Valley.  It will be a virtual event from August 8-10, 2022. The theme for 2022 is “The Changing Landscape of Wine Media”. Registration will be open through July 31st and admission is free with registration. 

The symposium format will feature keynotes, panels, and roundtables. It will explore the subject of technical versus creative writing. Get expert advice on the practical skills of how to conduct an interview and accurately analyze data. The topics of monetization and ethics will be discussed to address the reality of a steady decline in full-time wine writing jobs.

This event will focus on individuals who have displayed a commitment to wine writing. They are encouraging anyone that has been published to register. This means if you have had an article, column, work of criticism, blog entry, book chapter or selection, or screenplay/script published they would like you to attend the symposium. Unlike past requirements, this year your submission will not be reviewed for quality but will be subject to having its authenticity verified.  

I attended the symposium last year and gained invaluable insight into what editors are looking for when they choose an article for publication. Their candid remarks and advice to writers helped me tailor my pitches to afford me the best opportunity to be considered for publication. The lineup of domestic and international speakers gave me an insider’s view of the ever-changing landscape of the wine writing community and improved my ability to successfully navigate and function in it. After the symposium ended I received links to the videos of each day so I could review attended sessions or watch any session I may have missed. Here’s a link to The Wine Writers’ Symposium at Meadowood Napa Valley registration page http://winewriterssymposium.org Photo Courtesy: winewriterssymposium.org

Greendance The Winery at Sand Hill Harvest Update

I recently checked in with Dr. Rick Lynn at Greendance The Winery at Sand Hill in Mount Pleasant Pennsylvania to see what was happening at his winery and vineyards. 

Greendance is home to one of the three young Saperavi plantings in Western Pa. and I was eager to hear how his young vines were progressing. Rick told me: 

“We had some early to mid-season powdery mildew on only the Saperavi and on none of others that included Kerner, Riesling, and Cab Franc, I personally used the same spray program on all and they were all in the same location.   This reduced the Saperavi crop but the plants recovered and ended the year appearing healthy. There was not a large enough quantity to make a reasonable sized batch. We had about 40# of Cab Franc with good ripening stats as were the Kerner numbers.”

I am patiently awaiting next year’s Saperavi harvest that will hopefully provide ample fruit to produce Greendance’s first vintage of Saperavi. I am also curious how Rick will be able to integrate Saperavi’s signature acidity and dark color into his wine making style to yield new and completely unique blends. 

Unlike the humans that tend to them, grape vines can’t contract Covid19 they only respond to the influences of their environment. I asked Rick to share his thoughts on this year’s harvest:

“Our overall hybrid harvest this year, as for everyone else, was exceptional and in the range of 15T. We had 2T+ of Petite Pearl and 3T+ of Frontenac Gris/Frontenac Blanc. Our farm red blend is Frontenac and Chambourcin and there were plenty of them.  Our wine for American grape lovers is Niagara softened with Louise Swensen and Aldamiina.

I addressed the recent stretch of sub-zero temperatures that had overspread the region and he had this assessment:

“Concerning of course but only for the trial vinifera planting and not the hybrids. This is a better test year for their graft and bud survival. The advantage this year is a gradual but full opportunity for deep dormancy and then steady cold to keep them there up to this point and probably at least for the next 2 weeks.” 

Every year has its own challenges and 2021 was no different but winemakers always find a way to meet those challenges and craft wines that express the very best each year has to offer. I look forward to tasting the 2021 releases from Rick and his team at Greendance Winery. For more information about Greendance The Winery at Sand Hill  please visit http://www.greendancewinery.com Photos Courtesy: Greendance The Winery at Sand Hill

Chateau Niagara Bulls Blood 2019

Have you heard of Egri Bikavér? It is more commonly known as Bulls Blood. Egri Bikavér or Bulls Blood is the traditional dry red wine of the northern Hungary region of Eger. It is a controlled blend that must use at least three of the seventeen grape varieties that are permitted in the making of Bulls Blood. Bulls Blood is steeped in legend that dates back to a 16th century battle in which Hungarian forces were victorious over Ottoman forces.

Bulls Blood being made in North America is not easily found but one exactly like the one-of-a-kind Chateau Niagara Bulls Blood would be impossible because, to my knowledge it is the only one made with a blend of Blaufrankish (Lemberger), Cabernet Franc, and the Hungarian red grape Turan (Agria). Turan is a teinturier grape, meaning like Saperavi and Chambourcin it has pigment in both its skin and pulp making for a richly colored juice when pressed. Jim Baker got his Turan as clippings for his vineyard in Newfane New York by chance when a West Coast vintner included them in a shipment of Saperavi clippings and as they say “The rest is history”.

Chateau Niagara Bulls Blood 2019 is a deeply colored dry red wine blend that has a medium body with notes of smoke and flavors of dark berries. It has more than ample acidity to give it complexity. Each grape in the blend contributes something special to the finished wine. Cab Franc supplies the fruit while Lemberger adds the smoke then Turan provides the fire. I suggest decanting it and to consider adding some to your cellar to age for a few years.

This wine as well as others from Jim Baker’s award-winning Chateau Niagara Winery are are available online at http://www.chateauniagarawinery.com

 

Ensenada, Mexico’s Napa Valley

V is for Vino host Vince Anter enjoys a toast to the wine of Ensenada. Photo Credit: V is for Vino

Ensenada is often called the Napa Valley of Mexico for good reason. This region has been growing grapes and producing wine for hundreds of years. The renaissance of the area began in the late 1970’s and early 1980’s when the commercial production of wine began to expand so quickly that it now boasts over one hundred wineries. When we talk about Ensenada, Mexico we are including the City of Ensenada, the major winery/vineyard area of Valle De Guadalupe, and several grape growing areas just to the south. Ensenada is less than a two hour drive from San Diego in the Mexican State of Baja California. I would strongly suggest you take the advice of the travel show V is for Vino host Vince Anter and use a tour company, local tour guide or go with someone familiar with the area until you feel comfortable enough to visit by yourself. 

Ensenada wineries offer you the opportunity to experience a wide selection of wine that is not available anywhere else in the world. The vintners are still trying to identify which grapes are the best match for their terrior. In the vineyards around Ensenada you can find the white wine grapes: Chenin Blanc, Sauvignon Blanc, Chardonnay and the red wine grapes: Cabernet Sauvignon, Grenache, Syrah, Merlot, Tempranillo, Sangiovese, Malbec, and Zinfandel. These red grapes all make big red wines because of the warm dry climate. Surprisingly, the one grape that is emerging as the region’s signature grape is Nebbbiolo. Yes, the Italian wine grape from Tuscany, Italy. The Nebbiolo that is made in Mexico is a completely different wine than is made from the same Nebbiolo grape in Italy. Since there are no commissions or governing bodies restricting winemakers there they are free to experiment with different production methods and make unusual blends that are exclusive to the region. Blends of Cabernet Sauvignon/Syrah, Cabernet Sauvignon/Tempranillo/Sangiovese, and Tempranillo/Syrah are common.

If you are interested in learning more about the food and wine culture of the Ensenada region I invite you to watch the wine and travel show V is for Vino Episode 2 Season 3 Ensenada Valle De Guadalupe Mexico. You can view all of the episodes from the first three seasons for free at http://visforvino.com, Amazon Prime, Roku, YouTube, Facebook Watch or Instagram. Here’s a link to the V is for Vino Ensenada episode. http://visforvino.com/ensenada-mexico Host/Producer Vince Anter gives you an insider’s look into the How. What, and Where when planning a trip to Mexico’s premier wine region. Salud!

Watching V is for Vino Wine Show

Have you seen the wine and travel show V is for Vino? If you haven’t, I strongly recommend that you add it to your must see list. This show isn’t just about the wine and winemakers of a region but is an immersive experience into how the food, wine, and culture of a region are all intertwined. V is for Vino delivers it’s viewers several options to interact with the show. It offers the wines featured in each episode for sale so you can be drinking them along with the host as you watch. You can also become a member of the VINO VIP CLUB for exclusive perks, like early access to new episodes, virtual tastings with the host, and discounts on wine plus much more. V is for Vino has plenty of entertaining and informative content making it perfect for both the novice and seasoned wine lover. 

I recently had the opportunity to ask the show’s host/creator Vince Anter to tell my readers about his wine journey and the story of V is for Vino. I want to thank Vince for taking the time from his busy schedule to work with me on this project. 

My name is Vince and I’m a certified sommelier and the producer and host of the wine and travel show V is for Vino. Each episode, I host the show in a new wine region, so wine lovers can really be transported to where their wine is made! You learn about the place, the grapes, meet a local winemaker, and learn how to cook dishes from a local chef that pair perfectly with the wine featured in the episode. We also always try to explore as much of the local culture as we can, and meet people who can really tell the story of the places we visit. For instance, in the Finger Lakes we went ice fishing , and in Mexico we went to the local seafood market in downtown Ensenada. Wine is as much about the place and people around it as it is the beverage itself, and the goal of the show was always to capture that. Then, you can actually buy the wine from the episode on our website. I tell people it’s like the Anthony Bourdain of wine: and you can actually drink the wine along with us! 

I started the show in 2016. I had come out to LA in 2010 to be a rock star, but as it turns out, a lot of other people had the same idea. During the 5 years spent pursuing music, I paid my way through gigs with bar and restaurant jobs and discovered a love for wine. I spent a year becoming a certified sommelier, which was one of the most challenging things I’d ever done; it involved many textbooks and flashcards. I decided I wanted to find a way for people to learn and understand more about the wine in their glass without having to pick up a book. And thus, V is for Vino was born. Video content is everywhere now, and I knew the timing was right for a video-based wine company. I’ve always been a fan of Alton Brown, Anthony Bourdain and Dinner’s, Drive-ins and Dives, so I decided to model my own show as a hybrid of the three. I knew I could host the show myself, as I was used to being in the spotlight from my days with my band, and I learned how to interact with all walks of life from my time bartending. Plus, I’ve always loved teaching, so this whole idea came very naturally to me.

So many people put their heart and soul into their wine and cooking, and it’s so awesome to be able to tell their stories. I think we’re unique in the sense that no one is getting as in-depth into the stories behind the wine as we are. And, we’re even turning non-wine lovers into fans: I try to break down topics plain and simple so that everyone can enjoy wine! Wine isn’t this mystical beverage that only snobs can understand and I think, I’m helping contribute to busting those perceptions! People often say that show helped them learn more about wine than years tasting in tasting rooms, and that’s always one of the best compliments I can receive; I want wine to be as accessible as any other beverage out there!  

We’re currently filming season 4 of the show, and most of our upcoming episodes are in Europe, which has been a blast. It should come out by May 2022. The best way to see the first 3 seasons is on https://visforvino.com/ for free! They can also be seen on Amazon Prime (paid), Roku, and YouTube. One of the best parts of the show is you can purchase the wines from the episodes at https://visforvino.com/buy-wine so you can order before you watch, and drink with us as we taste the wines on the show! We also have a virtual VINO VIP CLUB that has a TON of benefits, including behind the scenes content, full length interviews, raffles and giveaways, virtual tastings and events, and discounts on wine! It’s only $5 and really helps you get more out of the show; we work hard to over-deliver on value for our VIP members! https://visforvino.com/vino-vip-club/  Cheers, and I hope you enjoy the show! -Vince 

All photos courtesy: V is for Vino