I can not tell a lie…This week I am seriously cheating on this article by continuing with more wines from the Graybeal trade tasting last week.
To begin, I wanted to mention L’Ecole No 41. Their table offered some real long-time favorites for me. The First being the Apogee. The 2005 vintage is back to being one of my favorite Walla Walla blends. It is boldly aromatic with aromas of cooking spices, leather, and tobacco. The dark stone fruit and chocolate make this wine absolutely delicious.
L’Ecole also tasted us on their 2005 Walla Walla Cabernet, 7 Hills Merlot, 2006 7 Hills Syrah, and several of their Columbia Valley Vintages. One of their other wines that I thoroughly enjoy every time I try it, is their “Walla Viola” Chenin Blanc. The 2007 Vintage continues in the Vouvray style which provides wonderful floral aromas and flavors.
Last week I didn’t mention Sineann. Paul, from Sineann (pronounced Shin-A-un) offered some wonderful glimpses at their newest vintages. One thing that I do have to say about Sineann is that they have some of the most elegant bottles I’ve ever encountered. If you want to be the life of the party bring one of these. The glass stoppers are an attractive alternative to screw caps, and protect the wines much better than cork.
Sineann’s 2006 Abondante was another brilliant flavored red blend made of Zinfandel, Cab Sauv, Syrah, Grenache, and Merlot. It could pass as a high-end old vine Zin, with it’s bright raspberry flavors and spices. Their 2006 Baby Poux Cabernet Sauvignon is definitely a keeper. One of my favorite wines from one of my favorite vineyards.
Mike from Coyote Canyon Winery also showed some very nice wines at the tasting. His Tres Cruces is full of flavors of black current and blackberries. There is also a wonderful essence of cinnamon throughout. His 2006 Robert Andrews Blend is a robust Rhone blend of Syrah, Grenache, and Viognier. I love Grenache, and this wine presents with the richness of the Grenache from beginning to end.
Ste Michelle Wine Estates was present with a collection of twelve different wines, from the ever amazing 2005 Col Solare red blend, and Spring Valley’s 2006 Uriah, to their 2007 Ste. Michelle Dry Riesling. They even poured one of my newer favorites…A 2004 Marchese Antinori Chianti Classico. The Marchese is not easy to find, but available at a few outlets in the area. It is an intense Chianti, with ruby color, and bright flavors of fruit and spices throughout.
Last, but not least, was an incredible lineup of wines from E.J. Gallo. They spared no expense in offering up wines from their Barefoot, Whitehaven, Frei Brothers, Gallo Reserve, and Mirassou lines. The Barefoot brand even had their “Barefooter” representative in town to hand out cute purple lays to guests.
Now, If you think Gallo makes cheap wines, you are 100% correct. But, if you haven’t had Whitehaven Pinot Noir or Sauvignon Blanc, then you are seriously missing out. I consider the Whitehaven Pinot to be one of the best Pinots on the market. And, the Sauvignon Blanc has received several Wine Spectator scores well into the 90s.
I hope you get out to your favorite wine shop, grocery, or restaurant this week and pick up some of these wines that I’ve suggested. If they don’t have them, then insist they bring them in for you. They owe you that much.
Enjoy!
Showing posts with label Sineann. Show all posts
Showing posts with label Sineann. Show all posts
Saturday, May 2, 2009
Tuesday, April 7, 2009
Eggs, Ham, or Lamb… A Few Wine Pairings For Easter
Did you know that Easter is one of the biggest wine days of the year, just behind Christmas, and Thanksgiving? It is. But, unlike those other two holidays, people tend to eat food that is a little more exotic on Easter. Blame this on the melding of various cultures, and both religious and secular traditions. Yes…we all know…it’s the Easter Bunny’s fault!
If your family is like mine, you’ll probably start the day with a little Easter egg hunt. Some people use plastic eggs out of food safety. But, we’ve raised our kids to be accustomed to food poisoning, so we use the real ones from real chickens.
While the kids are out running around the yard with their baskets, fix yourself a nice mimosa. I love to use Ballatore Rosso, or Domaine St. Michelle’s Blanc de Noir in my mimosas. Mix the sparkler liberally with fresh orange juice for a wonderful treat.
After a few rounds of hiding and finding, we bring the eggs in and serve them with brunch. Deviling eggs for me means a little ground onion, mustard, mayo, sweet relish, paprika, pepper, and a dash of jalepeno juice. This combination of ingredients leads to a nice Sauvignon Blanc. I suggest Terra Blanca Sauvignon Blanc. It is filled with wonderful citrusy flavors that clear the palate and prepare you for another bite.
Along with deviled eggs, we are also big into ham at our house. There are two varietals that really pair with ham without much thought: Pinot Noir or a zesty Zinfandel. Our ham gets glazed with honey and orange zest, so I always reach for a really great bottle of Pinot Noir. Eyrie, Domaine Drouhin, or Sineann all make exquisite Pinots from Oregon grapes. I’m also partial to Whitehaven Pinot Noir from New Zealand. The Whitehaven fills your senses with the feeling that you are walking in a redwood forest. (This has been corrected from my post in the EO - I suggested McWilliams in the article, which is an Australian wine that is also good, but not nearly as satisfying.)
If you serve your ham dry smoked, or grilled, I strongly suggest using a Zinfandel. Bogle makes an Old Vines Zinfandel that you can pick up in local grocery stores. It is rich with fruit and spices, and finishes just a little sweet.
The local choice for a Zinfandel is Maryhill. Maryhill Winery, located just across the river from Biggs makes probably the best Zinfandel from the Northwest. This wine pairs extremely well with ribs, ham, or just about anything off the barbecue. You can get Maryhill wines at any of the local wine shops, and many convenience stores as well because it is such a local favorite.
Many people eat lamb for Easter. I’m partial to a nice rack of lamb, rubbed in olive oil, garlic, and dried herbs, and then grilled. Once again, go for the Maryhill Zinfandel on this one. If you have time to get out to one of the local wine shops I also suggest grabbing a Temperanillo or a Carmenere. These dark, rich, and spicy Spanish varietals are wonderfully paired with the flavors of the meat.
Oh, and not to forget, if you are into spending Easter sitting on the couch eating the head off of a chocolate bunny, I suggest a nice Cabernet Sauvignon. Dark chocolate bunny head goes really well with a nice glass of Columbia Crest Grand Estates Cabernet Sauvignon.
Enjoy and have a great Easter!
If your family is like mine, you’ll probably start the day with a little Easter egg hunt. Some people use plastic eggs out of food safety. But, we’ve raised our kids to be accustomed to food poisoning, so we use the real ones from real chickens.
While the kids are out running around the yard with their baskets, fix yourself a nice mimosa. I love to use Ballatore Rosso, or Domaine St. Michelle’s Blanc de Noir in my mimosas. Mix the sparkler liberally with fresh orange juice for a wonderful treat.
After a few rounds of hiding and finding, we bring the eggs in and serve them with brunch. Deviling eggs for me means a little ground onion, mustard, mayo, sweet relish, paprika, pepper, and a dash of jalepeno juice. This combination of ingredients leads to a nice Sauvignon Blanc. I suggest Terra Blanca Sauvignon Blanc. It is filled with wonderful citrusy flavors that clear the palate and prepare you for another bite.
Along with deviled eggs, we are also big into ham at our house. There are two varietals that really pair with ham without much thought: Pinot Noir or a zesty Zinfandel. Our ham gets glazed with honey and orange zest, so I always reach for a really great bottle of Pinot Noir. Eyrie, Domaine Drouhin, or Sineann all make exquisite Pinots from Oregon grapes. I’m also partial to Whitehaven Pinot Noir from New Zealand. The Whitehaven fills your senses with the feeling that you are walking in a redwood forest. (This has been corrected from my post in the EO - I suggested McWilliams in the article, which is an Australian wine that is also good, but not nearly as satisfying.)
If you serve your ham dry smoked, or grilled, I strongly suggest using a Zinfandel. Bogle makes an Old Vines Zinfandel that you can pick up in local grocery stores. It is rich with fruit and spices, and finishes just a little sweet.
The local choice for a Zinfandel is Maryhill. Maryhill Winery, located just across the river from Biggs makes probably the best Zinfandel from the Northwest. This wine pairs extremely well with ribs, ham, or just about anything off the barbecue. You can get Maryhill wines at any of the local wine shops, and many convenience stores as well because it is such a local favorite.
Many people eat lamb for Easter. I’m partial to a nice rack of lamb, rubbed in olive oil, garlic, and dried herbs, and then grilled. Once again, go for the Maryhill Zinfandel on this one. If you have time to get out to one of the local wine shops I also suggest grabbing a Temperanillo or a Carmenere. These dark, rich, and spicy Spanish varietals are wonderfully paired with the flavors of the meat.
Oh, and not to forget, if you are into spending Easter sitting on the couch eating the head off of a chocolate bunny, I suggest a nice Cabernet Sauvignon. Dark chocolate bunny head goes really well with a nice glass of Columbia Crest Grand Estates Cabernet Sauvignon.
Enjoy and have a great Easter!
Subscribe to:
Posts (Atom)