Wine Writer Diana Combs Announces Launch of ‘Writing on the Vine’ Brand Identity, Logo, and Website
Brooklyn, New York – February 1, 2013

Wine writer Diana Combs is proud to announce the wholly new brand identity Writing on the Vine, a community for wine amateurs and enthusiasts looking to understand wine and wine culture through Diana’s writing and from one another.

The newly launched WordPress website [http://writingonthevine.com] and social media pages have been designed to attract and educate this audience, as well as to inform editors interested in soliciting pieces from an established writer with a passion for wine and a keen awareness of her audience.

Diana has over 10 years’ experience writing for journals, newsletters, and magazines, for non-profits, corporations, and government agencies, including the Department of Homeland Security. She began exploring the world of wine several years ago and has taken wine classes from the American Sommelier Association, the Institute for Culinary Education, and Astor Wines. She shifted her writing focus to wine while working in a wine store that sells wine from around the world.

Writing on the Vine originated from a study of the 2012 Writer’s Market, from which Diana learned the importance of using online technology to attract potential editors, showcase her work, and establish her credibility. Through an online writing forum, she was referred to online marketing and branding specialists Enve Creative [http://envecreative.com], with whom she began a discussion about developing a simple website that she could maintain on her own.

“After hearing Diana’s ideas, I saw great potential to make her website not just a place for editors to find her but also a forum for building a wine community while positioning herself as an expert wine writer,” says Sarah Espano, co-founder of Enve. “She had identified a niche market—people who want to understand wine but who had perhaps found traditional wine publications and websites to be exclusively targeted at the wine connoisseur—and that’s a rarity. I posed the idea of taking it a step further: crafting an entire brand. I was delighted when Diana enthusiastically agreed.”

The Enve team has developed the name, logo, website, stationery, and business cards, as well as artwork for the Facebook [http://facebook.com/writingonthevine] and Twitter [http://twitter.com/writingonvine] pages. With some preliminary guidance from Sarah, Diana immediately began actively contributing to her social media pages, quickly attracting a captive and passionate audience of wine enthusiasts.

“Sarah at Enve Creative immediately understood the look and feel I was going for, and created a site that reflected my style with ease,” Diana shares. “I am delighted that I have a quickly growing Facebook following of people from around the country! I am hoping that these fans will come to my website to learn from my blog posts and discussions with others.”

The new website [http://writingonthevine.com] features Diana’s wine blog, a wine discussion forum for all levels of wine enthusiast to meet and collaborate, past samples of her writing, and biographical information. It’s designed to distinguish Writing on the Vine from more standard wine blogs and wine writers by stressing the importance of collaboration, education, and sharing of ideas.

The Enve team will continue to support Diana along the way, but has largely placed her in a position to run with her new brand and have fun with it. “We actively seek out clients who have what we call ‘vibrant purpose,’ who are enthusiastic about their ideas and want our help taking them to the next level,” Sarah relates. “We’re honored to have had the opportunity to work with Diana to form her new brand identity. Her passion is infectious, and we can’t wait to see where she takes Writing on the Vine.”

Diana is hopeful about the future of her new brand. “I am hoping that Writing on the Vine will become a place where my readers can discuss my writing with me, but also discuss wine together. As a voice of the down-to-earth wine drinker, I want my website to be a place where people can learn and talk about wine without sensing pretension.  My goal is to introduce every reader to several white, red, rose, and sparkling wines that become his or her ‘house wine’.”

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For more information, contact:
Diana Combs
Writing on the Vine
diana@writingonthevine.com

347-529-3899
 Sarah Espano
Enve Creative

sarah@envecreative.com

860-626-5004

Italian Reds: More Variety than You Imagined

Italy produces more wines from different grapes than any other country.  If you can't find a white or red wine from anywhere else that makes you happy, then give Italian wines a try.  Below are some reds for $20 or under that you can choose from.

Dolcetto D'Alba, Verduno Italy, 2010 - Dolcetto is supposed to be a light wine, so this one surprised me with a heavy cedar/wood flavor. It is from the Piedmont region of Italy, which produces many of the nation's well-known and loved wines.  People typically describe this wine as grapey-spicey and bitter-chocolate, so I decided to let this wine breath a little before trying it again.  Then the grapey flavor was there, but still with a strong bitter-wooden finish.  Remembering that wine is better with food, I finally drank the wine when eating, and the bitter finish was gone. 

RossoCube, Umbria Italy, 2009 - This wine is made from 60% Sangiovese, 20% Canaiolo, and 20% Ciligiolo.  It is medium bodied and light flavored, probably excellent with pasta or lasagne.  It is a good table wine that will pair easily with the right foods.  I liked it with creamy soups! As long as your food's flavor isn't stronger than the wine, you'll enjoy the wine.

Where there's Sangiovese, there is also Chianti, so I also tried...

Sorelle Palazzi Chianti, Colline Pisane Italy, 2009 - In a word, YUM.   I chose this Chianti, which is one of many in the $15-20 price range, because it is organic.  There is a small but devoted number of organic wine drinkers, so it is worthwhile to include an organic wine in my writing when I can.  That said, this Chianti is outstanding, I loved it.  I'd drink it with cheese, pasta, soup, or by itself.  It is 85% Sangiovese, 10% Malvasia Nera, and 5 % Canaiolo.  The grapes are grown on old vines, which could be what gives this Chianti such intense and great flavor.  This is an Italian wine that I would easily make my medium-bodied table wine.  Give it a try!

Note: There is Chianti Classico, and then there is Chianti from other regions.  The distinction is not necessarily in the name, but the Classico wines are distinguished by a black rooster somewhere on the neck.  Chiantis made in Classico regions are made from vineyards that were included in older, more "original" Chianti regions.  In the days when those regions were selected, Italy was more particular about what is the Chianti region.  Over time, more people wanted to grow grapes for Chianti, so the Chianti region expanded.  Some people think that Chianti Classico tastes better than other Chianti.  This is up to each individual to decide, I am letting you know so you are more familiar with what you're buying.  A decent wine store will have the same prices for both wines, so you should not be forced to make the decision based on price.  Good luck!

Burlotto G.B. Comm. Verduno Pelaverga, Italy 2011 - Recommended by three different people, this wine is under $20 and is a table wine for one colleague.  It has a light mouth feel, light red color and is full of a flavor and very balanced.  Some wine professionals would say that the wine is elegant or delicate. What they mean is that this wine strikes you as being delicious without having the strong, blunt flavor that other Italian wines have.  I drank this wine while eating a spinach & cheese lasagne, and the two went well.  Elegant chicken and pasta dishes would pair well with this wine.  If you want to pair food with this wine, think of foods that have flavor but not in a blunt way (such as sauteed food and not grilled food.)  An excellent wine for not much money, I'd especially recommend it to red wine drinkers who crave flavor and complexity in lighter red wines.

Stay tuned for Part 2 of Italian wines!!

Affordable Bordeaux Region Red Wines

There is a lot of talk about Bordeaux wines.  Why?  There are many reasons.  Some people believe that Bordeaux region wines are much less fruity than California wines, other people buy into the status that Bordeaux has lent itself for higher quality wines that earn 90 -100 (out of 100) points.  The grapes most commonly grown are Merlot and Cabernet Sauvignon, but other grapes grow there are well.  In the Bordeaux region, there are wines that are extremely expensive and rate something like 95 out of 100 points, but most of us can be just as happy with the affordable (less than $20) wines from the area.

Mademoiselle L, Haut-Medoc France, 2009 - As promised, the wine packs a punch!  Beginning with dark fruit flavors such as cassis, the finish goes into lighter fruits like cherry.  The wine is remarkably smooth in the mouth and medium bodied.  As usual, the wine label doesn't indicate the grapes.  If you're a Cabernet Sauvignon or Merlot drinker with a longing for Syrah, this wine is for you.

Clement Saint-Jean, Medoc France, 2010 -  Less fruity and more deep than the last wine, I really like this wine and drink it faster than the last.  I can taste the Cabernet Sauvignon and Merlot, but the Syrah much more.  All the great flavors of Bordeaux wines are more subtle in this wine than the last.  I recommend this wine with chocolate cake or brownie!

Chateau Couronneau, Bordeaux France, 2010 -  It smells like Cabernet Sauvignon but definitely has the spices of Syrah.  It is in fact 100% Merlot, as most (if not all) wines from "Bordeaux Superieure" are.  Full-bodied and fruity with tannin giving it an edge, I liked this wine with meat.  Will it scream "Bordeaux" when you taste it?  Probably not, but its still delicious!

Chateau Greysac, Medoc France, 2008 - I found this wine when I was reorganizing my wine cabinet.  I had been looking for it when I first wrote this blog!   This wine sells quicker than any other Bordeaux region wine in the store, so I was curious to taste it.  It has aged more than any other I have tasted, and the fruit flavor is tempered with more flavor of the "terroir" -- it is a better wine for food than probably the rest.  It is made with mostly Cabernet Sauvignon.

In discussing these wines with a mentor, I mentioned that I don't like Cabernet Sauvignon.  He talked me into buying Chateau Fonbadet, Pauillac France, 2009.  I buyed it, and tried it.  It is good, full of dark red fruit flavor that I have come to associate with Cabernet Sauvignon.  It is also more than $20.  I was told to buy this wine again, and let it age in the bottle -- and then try it!  Something to consider.


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Affordable & Tasty French Wines

When I first started working at Garnet Wines, I was told that Southern French wines outside Bordeaux are not bought much, because American shoppers have trouble grasping what these wines are.  The grape is rarely put on the label, so you pretty much need to know what the region grows.  I'm here to let you know about some of these wines.  They are all affordable.

Vin de Savoie, St Jean de la Porte France, 2011 - Ever heard of the Mondeuse Noir grape?  It grows in Savoy France, and is often blended with other grapes to make wine.  The joy of this wine is that it is 100% Mondeuse Noir.  Light-bodied with lots of delicate flavor, this wine is a treat.  Easy drinking for red wine lovers who want it by itself, with finger food, or with a veal dish.  Only $13 a bottle!

Millegrand, Minervois France, 2009 -  Like many southern French wines, wines from this area are often blends.  This wine is a blend of Syrah, Grenache, Carignan, and Mourvedre.  With grapes that deliver so much flavor, you might expect a big wine.  This wine, however, does not sucker-punch you.  Instead you get the Syrah spice up front, and then have a softer finish.  As many "wine geeks" like to point out, wines like this go with more foods because of the blend.  Different foods will bring out flavors from different grapes in the wine.  Best of all, it is also affordable.

Georges 2010, Cotes du Roussillon, France -  Another blended wine, this one has consistently powerful flavor of dark red fruits, fig, from and spice.  A stronger wine than Millegrand, it is also sturdier.  This wine sells quickly, because it is less than $15, but doesn't taste cheap.  It is definitely a good buy.  The wine maker says that he uses grapes from vines that are 60-80 years old that are hand-picked at the Pyrenees foot hills near the Spanish border. 

Mas de Bayle, Gres de Montpellier, France 2007 - If you hear people refer to "big grapes", they're not referring to the size of the fruit, but the size of the flavor.  This wine is made of Grenache, Syrah, and Mourvedre.  There is not a timid-flavored grape in this wine.  From start to finish the flavor is a blend of cooked fruits (not sugary fresh fruit).  This wine could sustain lamb or steak, and has more complexity than many wines made from one grape.  My favorite of the bunch, this is a wine to enjoy as the weather gets colder.

Next: Affordable Bordeaux wines!

Pinot Noir: Side by Side Comparison

Coming out of light, easy summer white and rose wines, Pinot Noir is a good way to ease into red wines as Summer melts into Fall.

Parker Station, Central Coast California, 2010 - This wine lasted me several days, and was good each time.  The color of Pinot Noir is typically a translucent medium-red wine.  This one has more purple than I expected, however it is still translucent.  The aroma contains plenty of red fruits with a pungent edge; and the flavor is a soft blend of red fruits without being sweet.  This wine is recommended with turkey and cranberry sauce, and guess what -- Thanksgiving is coming!  Give it a try.

Bodegas Carrau Pinot Noir de Reserva, Uruguay, 2010 -  A traditionally light red color, this Pinot Noir surprises you by its origins.  "Uruguay?" you ask.  I reply "yes!"  Light bodied with red fruit flavors but acidic with a seductive spicy finish, this wine is Pinot Noir plus!  Be aware, though, that like other light Pinot Noir wines, it is better with chicken than red meat.  Enjoy this wine, it will not disappoint you if you like the Old World Pinot Noir style.

Jelu Estate, Patagonioa Argentina, 2009 -  Although traditionally known for its Malbec, Argentina produces other good red wines, including this one.  A very drinkable wine, it is medium bodied with light fruit flavor and not too much alcohol.  My favorite of the first three Pinot Noirs I tasted for this blog, I would drink this Pinot Noir with pork and other medium-flavored meats.

Joseph Faiveley, Burgundy France, 2010 -  That's right, Burgundy red wines are Pinot Noir wines.  This particular Pinot Noir has a pale ruby red color that hints at its lighter body.  Unlike some light bodied red wines, however, this wine has a lot of flavor and is very balanced.  This wine would be good with poultry and pork.

Next up: unusual regions of France!

Italian Wines, Cheeses, and Meats

As we go into Fall and look toward nice red wines again, I decided to write this review of red wines and their cheese and/or meat pairings.  Once you have an idea of the cheese/meat flavor that pairs with the red, you can imagine what wine you might pair with a dinner using the below tasting notes.

Lagrein, Lindenburg, Alois Lageder from Trentino-Alto Adige, Italy 2006 with Rabiola Musciada and Teleggio cheeses - the wine is a deep red to purple color and smells smoky, woody, and of deep rich red fruits and plums.  The tannins are mild and the wine is a smooth dark cherry with rich dark and smoky flavor.  The Rabiola Musciada is a cow and sheep milk cheese mix, and the Taleggio flavor is strong, made with a wash rind.  Along with those cheeses, the wine would be good with stew.  I really enjoy this wine!

Chianti Classico, 'Reserva di Famiglia' Cecchi, Tuscany, Italy 2005 with Provolone Auricchio - the wine is made from Sangiovese  grapes and the cheese is a quality provolone.  The Chianti is old and oaked, with the age showing in the brick-like color.  The wine smelled savory, woody, and rich, with elegance.  The wine has moderate amounts of both tannin and acid; with sour cherry, plum and wood flavors and a long finish.  The wine pairs well with the cheese, but if you're lactose intolerant, try it with roast beef!

Valpolicella Superiore (Ripasso), 'Campo San Vito', Villa Monteleone from Veneto, Italy and Bresaola salumi - The wine is made from the Corvina, Rondinella, Croatina, and Molinara grapes.  It is purple-red and smells of prune, petroleum, and smoke or oak.  It odor was rich and soft.  The wine had enough tannin and rich dark cherry flavor to pair well with Bresaola salumi meat.  Another pairing option for this wine is more stew.

Brachetto d'Aqui 'Rosa Regale', Banfi from Piemonte Italy and Gorgonzola Dolce - The wine is made from Brachetto grapes, and was both rosy and sparkling.  The aroma was floral and peach, but the wine tasted of sweet red fruits.  When consuming a sweet wine, the pairing choice is to go with salty, spicy, or savory; or a dessert that echoes the wine flavor.  In my case, I prefer not to pair sweet with sweet, so I really liked the cheese with this wine.

American vineyards grow French varietals, but as we know, Italy has some great wines too.  This is review number one for your red wine pleasure!

Rose Wine Review!

What is a summer without trying some new Rose wines?  To close out the summer season, I tried several Rose wines from different European countries, and recorded my notes below.

Vinaluz Rosado 2011 - Vino de la Tierra de Castilla, made 100% of syrah grapes in Spain.  The color was a dark pink to light red wine, and tasted strongly of red fruits.  It had a bit more sweetness than I am comfortable with in a wine.  The winemaker describes the wine as good with pasta, fish, rice, and light meals.  I would go further, and pair it will salty or spicey foods.  The vintner also describes the wine as well-balanced, but it was not dry enough for my preferences.

Domaine Fazi Ile de Beaute, 2011 Corsica, France - A beautiful salmon-colored wine that smelled of strawberry, red cherry, and honey.  While fruity, the wine was dry and lightly acidic, and so smooth.  I liked this wine a lot.  Nice light summer foods such as salmon and other fishes would go really well with this wine.  Call me crazy, but part of why I bought the wine was because of the Corsican flag's symbol that I saw on the bottle. (See left above image)



Vinya D'Irto 2011, Spain - I drank this wine on three separate days, trying to find the food, temperature, and circumstance to make it appetizing.  It mostly tasted like sugar-free cough syrup served cold, and was very tart when it warmed up a little.  The color was a light cough syrup color, and very clear.  I was disappointed in this wine. 

Alto Adige Lagrein Rosato 2011, Italy - This wine returned me to the Rose I have come to love.  It smelled of light red fruits like strawberry, and tasted the same, but was dry.  It is a wine I had to put away before drinking too much, I liked it so much!  It had a light ruby type of pink color to it.  I had this wine with spicy food, fish, and dessert.  I liked it with any summer food!

The last of my Roses, which I decided to save for next year because I can, is a Rose from Sancerre.  With the humidity gone and cool breezes accompanying our 70-something weather, my eye is on lighter reds, to explore them more than I did last winter.  Stay tuned!

Local Wine, Local Cheese

If you have ever been in Western Europe like Chianti country, then you know that a popular cuisine concept is to pair local food with local wine.  With the Hudson Valley, Finger Lakes, and Long Island wineries in New York state, Astor wines presented the first attempt at pairing local / regional wines with local /regional cheeses.  Below is what was paired, and my palate's reaction.

Eve's Cider, Van Etten, NY & Old Chatham Sheephearding Co. Camembert from Old Chatham, NY - The cider was bittersweet, made from apples that came from England, France, and the USA.  The cider was nicely dry, and the bubbles were not too big because the cider was made by the "champagne method" (curious what that is?  leave a comment).  On the nose, there was apple, pear, and tropical fruits.  I did taste apple in the cider, and noticed a fair level of acidity.  The cheese was very creamy, very good, and very rich.  In my opinion, the cider's flavor was much too subtle for the cheese.  It wasn't a bad pairing, but not spectacular either.

Dr. Konstantin Frank Dry Riesling, Finger Lakes 2011 & Nettle Meadow Kunik from Warrensburg, NY - The wine had a very light straw color with a tinge of green.  The flavor was crisp with a citrus and green apple flavor.  The Finger Lakes are a cooler climate, which  produces more acidity in the wine, and I also tasted a smooth tangy flavor.  The cheese was made from goat milk and cow cheese, and was tangy and creamy.  The joint tanginess of the pair, and the possibility of the wine's acidity cutting the creaminess of the cheese is probably what brought about this pairing.  I was not crazy about this pairing either, though.  They were okay together, but the flavors of the wine and cheese didn't pop as a result of the pairing. 

Channing Daughters "Scuttlehole" Chardonay 2010, South Fork Long Island, NY & Consider Bardwell Manchester from West Pawlet, VT - The vineyard does things the old fashioned way, hand-picking the grapes and pressing them by stomping with their feet.  The wine was a golden yellow and had a big water line, and tasted very crisp.  I tasted Pineapple, bitterness, and smelled nuttiness.  It was fruity without being sweet.  The cheese was a hard, aged goat cheese and tasted nutty.  The smell of the wine and taste of the cheese both being nutty is probably what caused the pairing, but I thought the cheese was too strong for the wine. 

Millbrook, Tocai Friuliano 2011 from Hudson River Valley, NY & Twin Maple Farms Hudson Valley Red from Ghent, NY - The wine was golden yellow with a big water line.  The grape and region gave the wine a color that is dark for how young the wine is.  On the nose it was earthy with a hint of bitterness, and a little fruity.  The wine tasted savory with a bit of peach and floral flavors.  The cheese is nutty and "beefy", and had a washed rind.  Once again I thought that the cheese was stronger than the wine, but I liked the wine, and would drink it happily with something else.

McCall Pinot Noir 2009 from North Fork, Long Island, NY & Spring Brook Tarentaise from Reading, VT - The wine was oaked in French oak, and was dark red.  It smelled of black cherry, smoky spice, and musty.  I tasted fruit, smoothness, and a hint of tannin.  The cheese was hard, using the alpine style of making cheese.  This was my favorite pairing, and 40 % of the tasters there agreed with me.  The wine alone was very popular, but what made the pairing was that the tannin in the wine was softened by the fat in the cheese.  Similarly, the cheese was easier to like because of the tannins in the wine.

Atwater Estate Vineyards Meritage 2009 from the Finger Lakes, NY & Cabot Clothbound Cheddar from Greensboro, VT - A Bordeaux style wine that is a blend and not permitted to use "Bordeaux" to describe the varietal.  When American wines decided to find a name for this varietal, there was a competition for the new name.  Someone came up with "Meritage" by combining "merit" and "heritage".  The wine is dark red but not inky or purple.  On the nose was smoke, dried fruits, spice, green pepper, and tannin.  I could also taste the tannins and dark red fruits.  If you know Cabot cheddar, then imagine how much better it is if clothbound.  It was another nice pairing.  The wine would also go with grilled and braised meats.  40 % of the tasters also liked this pairing -- again, the tannin from the wine and fat from the cheese cancelled each other out.

Next, I am preparing a Rose wine review!

Long Island Wines!

Everyone knows about the Finger Lake wines, but not so many people know that the North Fork part of Long Island has a number of wineries.  One Saturday I took a wine bus tour that took me to three wineries.  Below are some tasting notes from the wineries.

Pugilese Vineyards

2007 Sparkling Merlot - I thought this wine was okay.  It wasn't juicy and had a lot of tannin, which isn't what I normally expect from a sparkling red wine.  When I want a sparkling red, I'd be much more inclined to buy an Australian sparkling Shiraz!

2011 Pinot Grigio - I haven't tasted much Pinot Grigio this summer, and this wine reminded me of that.  The vintner describes the wine as flavored with honey, apricot, and vanilla.  If this sounds sweet and fruity, it is.  It was not cloying, though, and I bought a bottle to take home.

2007 Cabernet Franc - The vintner describes this wine as softer than Cabernet Sauvignon, with flavors of black cherry.  I tasted deep, dark juices and tannin.  Because of the tannin, this wine would taste best with a a meat or stew dish -- the fats of the meat and tannins of the wine would cancel each other out.  A good pairing!

2009 Late Harvest Gewurtzraminer - Listed as a dessert wine, it was very sweet.  As a person who doesn't like too much of one flavor, I would not drink a wine this sweet while eating dessert.  I would much rather drink this wine with something spicy, but I wouldn't buy this wine anyway.  I really don't like sweet wines.

Duck Walk Vineyards

2011 Sauvignon Blanc - This wine got a gold medal, and with so many to choose from, I wanted to taste a winner!  This wine had an earthy smell and light grapefruits notes.  Of all the whites I've tasted, Sauvignon Blanc seems to be a chameleon ... tasting different every time.  This wine was okay, but I didn't buy it.

Windmill Blush NV - Obviously a Rose wine, this wine didn't have much of a scent, except perhaps a hint of honey.  It is an incredibly fruity wine, not cloying, but still not dry enough for me.

2009 Pinot Meunier - I really enjoyed this wine, and bought a bottle to take home.  The grape is originally from the Champagne region and no one else on the east coast makes this varietal.  I smelled strawberry from this wine, and tasted light spice and tannin. 

2009 Pinot Noir - I am not normally a Pinot Noir fan, but this wine was in their reserve collection, so I was hoping to be pleased.  I smelled spice and earth with red fruits and tasted tannin and pepper in the wine.  The tannin in the wine would pair well with the fats of duck breast or aged hard cheese.  I did not like this Pinot Noir enough to buy it, but I didn't blame the vintner.  I only like one in ten Pinot Noir wines that I taste!

Baiting Hollow Farm

We didn't receive sheets that describe the wines.  Instead, we were told to try the White Satin and Red Velvet blends.  White Satin was made primarily from Merlot but the grapes were pressed without the skins so the wine is white.  Red Velvet is a red wine varietal.  Because these were the "house specialties", and unique to the vineyard, I tasted both.  I liked them and took them home, but was unable to take tasting notes.

Iberian Wines - Spain Beyond Rioja!

Plenty of people know the Tempranillo-based red wines from Rioja, but how many people gave other Spanish wines a chance?  I'm here to tell you about 4 wines from Iberia.

Trabanco "Poma Aura" Sidra 2007 from Asturias - this is not really a wine, but a cider.  Made in northern Spain, the bubbles were created using the traditional (Champagne) style.  [Wondering what that style is? Leave me a comment!]  This cider is low in alcohol, and a blend of apples is used, including crab apple.  The cider was cloudy and had a straw color, and the bubbles were small.  It smelled of honey suckle and apple.  It is a dry cider, with only a touch of honey sweetness and a lilac-tasting finish, with yeasty and mineral tastes in the background.  As you might guess, this cider pairs well with pork loin and apple sauce or pork with sauteed onions.

 Xarmant Arabako Txakolina 2011 from Basque Country - I know, it looks hard to pronounce, doesn't it?  The first word is like the French "charmant" and the last word is pronounced like "tchokolina."  It is a white wine made of different grapes, fermented in steel  and bottled with a tiny bit of carbonation.  The color of this white was a cloudy very light straw, and it had a funky, earthy smell followed by stone fruit and citrus.  Stone fruit means light summer fruits with a big pit like peach and apricot.  The taste was tart, mineral, and salty.  It is another low-alcohol beverage and does not have strong notes (flavors).  It would pair best with oysters or clams, something fresh and light-flavored enough to match the wine.


Vinya D'irto Terra Alta Rosado 2011 from Catalunya - Catalunya is in the Northeast part of Spain, near the French border.  It is made of Grenache grapes that are known as "hairy Grenache" because the grapes' leaves grow with fuzz on them.  The wine smells of strawberry, cherry, and yeast, and tastes like it smells, but is dry.  It has medium body and is acidic.  Some people tasted a bitter finish, but I really liked this rose.  It pairs well with brie, BBQ, and other rich and fatty foods.


Bodegas Ponce "Buena Pinta" Sidra 2009 from Castile-La Manca - from mid-Eastern Spain, this wine comes from one of the only vintners in the region using local grapes.  It is a very dark red to purple wine, and smells of petroleum, acid, and currant.  The wine has a lot of tannin, and is spicy with deep juices, smoke, and anise.  Definitely a wine to drink with food, it would pair well with steak au poivre.  It probably is also better consumed on the second to fourth days after opening, to allow air time to calm down the wine.  Note: this vintner also still uses his feet to press the wine!  A real traditionalist, and only in his 20s. ;-)

Next up: Long Island wines!

White Wine Surprise: A Rare Italian

You might have figured out by now that I experiment with wines.  It is the only way for me to find new wines so that I really know what's out there.  In one of those ways that I surprise myself, I am pleased to inform you about is Bruno Pasquero Roero Arneis 2009 from Alba, Italy.  Alba is in Italy's northern region, and the wine is made from an usual grape known as the Arneis.  So the secret of this wine is that if you know the village name (Roero), the language (Italian), and all the grapes from obscure parts of Europe (Arneis) then you know what to expect.
But maybe you don't right?  That's why I'm here!
This wine is a real treat.  On the nose, you smell how it tastes.  For me, it balances pink grapefruit with peach and is rounded out with a light floral background.  It is wonderful!
Alas, there is none of the 2009 vintage left anywhere except for maybe 5th Avenue of Park Slope.  You can look around for any year after that though.

More articles to come soon!

Unusual White Wines from Around the World

Roncho di Cialli Colli Orientali Del Friuli  2010, Italy - Made from an unusual grape, Ribolla Gialla, the wine is dry, but not as citrusy as the Chardonnays that we get most of the time these days.  Did you know?  When Americans first liked white wines, we imported Chardonnays, sparkling whites, some Sauvignon Blanc wines, and then sweet white wines like Riesling ... and never explored beyond that.  Well I am quickly getting tired of the same old citrus Chardonnay, and I don't like sweet wines.  So this Italian white is a nice, different break from all those wines.  It has the same citrus smell, but the flavor is more floral with a hint of fruit and some citrus.  It has the right complex combination of flavors to suit my palate.  Unlike some simpler white wines, this white wine could be eaten with some heaver fish like salmon, but also with turkey.

Famega Vinho Verde NV, Portugal - Seeking an escape from the citrus of Chardonnay (the oaking trend is over, if you hadn't noticed), I tried this blend of white varietals that the Portugese call simply "white".  On the nose, there are hints of pear and citrus.  On the tongue, it is a very light wine, I tasted citrus but also a floral flavor to balance the citrus.  It was missing the complexity I get from other floral white wines, but I didn't mind so much.  For those thinking about pairing, I'd recommend simple pasta or white fish dishes, but nothing extremely flavorful.  It might be a nice wine to have also with a lemon popsicle or sorbet.  Note: if you think the word "verde" in the name means green, you are correct -- it is referring to picking the grapes when they're not very ripe ... not the wine color!

Les Gras Moutons 2010 -  a  Muscadet made of Melon de Bourgogne grapes from the Loire Valley, I was continuing my exploration of white wines that are not Chardonnay.  Intrigued by the notation that the wine was bottled by the wine maker, the new varietal, and that the wine fermented on the lees (yeast from the wine making process), I tried this wine hoping for flavor.  There was nothing wrong with this wine, but it didn't compare with a Sauvignon Blanc from Sancerre that I really love.  Note: Interested in my favorite Sauvignon Blanc?  Leave a comment to this blog to ask for its name!

Le Poisson 2009, Tunisia -  Tasting this wine started as a little bit of a joke for me, because wines don't normally put the food pairing on the label like this.  It is a blend of Chardonnay and Sauvignon Blanc, and the label has a big fish head on it.  In small print, it says "eat fish".  Once I tasted this wine, however, I thought it less of a joke.  In the summer, I probably wouldn't eat it with most fish, because this wine was both tart and fruity, I tasted melon and mild citrus flavor in it.  A lot of fish prepared in the summer have a milder flavor than this wine.  Salmon might survive this wine.  For those of you who have tasted whites and feel somewhat particular, I would say that this wine is not heavy on the oak flavor, nor is it heavy on citrus.  It has more flavor than many Sauvignon Blanc, but does not taste like any Chardonnay I've had either.  If you're not too particular, you might like it.

Special Edition: Pennsylvania Wines!

This month, I was in Pennsylvania for a while, and visited some Lake Erie area wineries.  If you thought that the Finger Lakes and California were the only national wine regions, you have another thing coming!
In New York City, we have Long Island wines, and Virginia produces its own wines.  Lakes provide a great terroire for growing grapes, so it should not surprise you that the Lake Erie region of Pennsylvania produces wine as well.  In that region, I tasted varietals that were new, or something familiar with a new style, which was a great change.
Some of the highlights are below!

Lakeview Wine Cellars Seyval Blanc 2012 - this white had a grassy smell and an earthy taste.  I was not crazy about it, but my friends liked it and we drank it with cheese and fruit, and it paired well with those foods.  The vintners recommended making white sangria with this wine.

Lakeview Wine Cellars Dry Riesling 2012 - not sweet, this white wine is crisp, clean and dry with light citrus on the nose and notes.  I bought this wine to take home.

Presque Isle Viognier NV - this white wine had a light fruit scent and the flavor was balanced between floral and sweet with a touch of tart, which was nice.

Presque Isle Falling Waters 2010 - this white wine was a sparkling white that smelled of apples and was sweet and tart to taste.  I generally preferdrier sparkling wines, but one of my friends liked this wine.


Arrowhead Reflections of Lake Erie 2012 - a blend of Vidal and Chardonnay, this white wine was fruity and floral on the nose, and tasted spicy and citrusy at the same time.  Assuming the Chardonnay provided the citrus, the Vidal intrigues me ... I'd like to taste more of that grape.

Arrowhead Buffalo Blush 2012 - I was a little put-off by the words "white Zinfandel style", but found this wine intriguing.  I smelled flowers and funk in the wine, but tasted rosewater!  Perhaps explaining the novelty, this wine was made of grapes I never tasted before - Buffalo and Steuben.

The wines were perhaps not as complex as a California wine, but there are times when we don't want that -- particularly in the summer!  We all had a good time sampling the wines of Lake Erie, Pennsylvania, and we all bought some wines from these wineries; and for less money than a California wine, too!

Rose: More Varied than You Think!

Rose wines are known for their summer time consumption.  Some people think that its a compromise from red wine, or are afraid of the rosy pink color that is associated with Rose.  The truth is, rose is easy to pair with foods, and comes in many colors and flavors!  Below is a sampling of 12 that I tasted this week.

New York, Pinot Noir, "Anomaly", Anthony Nappa 2011 - A nice brunch wine, this wine is very clear and is the color of light straw with a hint of blush.  The wine has a light bouquet, with bringt, fresh tones of melon, citrus, and apple.  I tasted honey, and a balance between citrus and melon.  The light clean flavor of this wine would pair well with cottage cheese and fresh goat cheese.

Portugal, Vinho Verde, Vera 2011 - Made from young grapes with low alcohol content, this is another good brunch wine.  In this case, the color is red but not as dense or purpley as a red wine.  It is also fizzy.  From this brunch wine, the bouquet is a bright cherry and it has a medium weight in the mouth.  You could also feel the tanin but it was balanced by the juicy red fruit flavor.  A fuller Rose than the last brunch wine, you could enjoy this with a ham omelet!  Yum.

Hamptons Rose, Wolffer Estate 2011 - Another local wine, this Rose had an interesting flavor.  The color is gold-salmon, and it is a very clear wine.  It had an earthy, stone, and yeasty smell but the flavor surprised me with a smoky cherry savory flavor.  It would taste good with fresh fish lightly sauteed with scallops or a salad with fish in it.

Les Baux de Provence, Rose, Mas de la Dame 2011 - a variety of flavorful red grapes were used to make this wine.  It has a peach color and the bouquet was herbal with red fruits.  It had a heavier feel in the mouth, with a strong sour cherry flavor and a bit of tannin.  I really liked this Rose, because it had a lot of flavor without being too heavy for summer consumption.  Like the last wine, it would taste good (on its own or) with fresh fish lightly sauteed with scallops or a salad with fish in it.

Bordeaux, Rose, Chateau la Gatte 2010 -  Made from Merlot and Malbec, this wine is very clear and the color is deep pink and orange.  The bouquet was smoky cherries and a hint of chocolate.  It has very low tannin content and medium weight.  The flavor is rich dark fruits with a hint of wood, and would pair very well with your barbeque meals!  Another yum.


Coastal Region South Africa, Cabernet Sauvignon Rose, Mulderbosch 2011 - Another very clear wine, the color is salmon-pink.  I smelled earthy, over-ripe odors and green pepper.  I learned from this wine that many wines with an off-putting odor may taste just fine.  This wine had medium body, and tasted of ripe, juicy fruit!  FYI, "new world" wines are known for providing fruitier flavors.  This wine had NO finish, so your food's flavor might last longer in your mouth.  Nevertheless, the wine would pair well with simple pizzas, especially those made with freshly made tomato sauce.


Rioja, Rosado Gran Reserva, Vina Tondonia,  Lopez de Heredia, 2000 - Are you ready for this wine?  It will surprise you.  A clear wine made from a mix of grapes from the Rioja region, this wine's color is amber and it is very clear and bright.  When you smell it, though, the surprise begins.  This wine smells like sherry or brandy, with spicy and woody overtones and a hint of vanilla.  You feel tannin when you taste this wine, and the flavor is complex.  It is so complex that there is not one flavor that stands out and defines the wine.  This Rose would pair well with veal, roasted chicken, or smoked pork.  In other words, it doesn't suggest summer like most Roses ... which only proves how varied the varietal really is!

You might have noticed how some of these wines do not specify that they are a Rose.  There are other ways of identifying a Rose, and some names are below.  If the names don't work, eyeball the wine.  If it isn't white or red, and it is summer time, the odds are that it is a Rose.

Name

• Pink white
• Rose
• Rosato
• Rosado
• Blush
• Vin gris
• Clairet / claret
• Oeil de Perdrix

Styles

Dry, off-dry, semi-sweet, sweet

Crisp, light, fruity, robust, savory, lean (not much fruit)

Aussie Wines: Not Just Shiraz!

I hosted this tasting, so I got to choose the wines and the region.  I am on a mission to broaden people beyond Old World wines and Yellow Tail, so I took advantage of a sale of Aussie wines and went with the below wines.  Although Australia is known for Shiraz, and their climate problems have limited production aside that varietal, we found a variety of wines to try.  One woman said these wines restored her faith in Australian wines, which felt good.  A key to finding tasty wines is keeping an open mind to wines of all regions!

Gemtree Vineyards "Monnstone", McLaren Vale 2010 - Made from the Savagnin grape, this is a light white that is not citrus-heavy.  Melon and green apple mix with citrus to offer a nice balanced flavor.  It was a group favorite!


Cape Mentelle Semillon-Sauvignon Blanc 2011- this wine was a combination of limey acid and a bit of honey.  It would go well with anything you'd eat with lime, but was not a favorite.  There was too much lime and not enough honey for most drinkers.

Yalumba Y Series Riesling 2009 - this was a drier-style Riesling, that had a slightly smoky smell and tart finish.  It was not sweet, but was not a favorite.

The Chook Sparkling Shiraz NV -  A surprise for the group, this wine had a chocolate-berry smell but had a tannic fruit flavor.  The wine makers combined different vintages for the best flavor.  For those who have never had red sparkling before, it was a good introduction.  The group finished the whole bottle!


Tatty Road Cabernet Blend 2008 - this wine was predominantly a Cabernet Sauvignon but was blended with other red wines.  It had a great smell, and great velvety feel with balanced flavors.  It had a very strong flavor, so it would probably go well with strongly flavored meat, such as a stew.

Paxton AAA Shiraz Grenache 2010 -  75% Shiraz and 25% Grenache and biodynamically grown, this wine had a fruity smell and nice, spicey flavor without being overpowering.  One woman thought it would taste good with pork chops!  It was a very good appetizing red wine, another group favorite.

Grant Burge Benchmark Shiraz 2010 - a wine with a chocolatey tannin fruit smell, the wine was smooth with a strong tinge of tannin.  It would go well with lamb dishes that have Greek flavoring.

Yalumba Bushvine  Grenache 2007 - another group favorite, this wine had a strong fruit jam bouquet and a tannin, vanilla, and fruit taste. 

Five Sparklings: More Variety Than You Expected

The first thing to know about sparkling wine is that the varietal range is as broad for sparkling as it is for red or white wines.  So if you think that sparkling wine is Prosecco and Champagne, you're really missing the range.  There are white, rose, and red sparkling wines from around the world!  One fact about sparkling wines is that very often vintners will blend vintages to retain a consistent flavor over the years.  Contrary to other wines, sparklings only have a vintage year when a the vineyard had a particularly good year, and the vintner put some of the juice aside for a vintage wine.  Most vintages are blended for the favored consistent flavor.  Sparkling wines with vintage years that are not from Portugal are going to be more expensive, because they are limited-release wines.

Below I am introducing you to five different sparkling wines.

Broadbent Vino Verde 2001, Portugal - a blend of Loureiro, Trajadura, and Arinto grapes, this is one of the best vino verde wines available from Portugal.  It is a very clear pale wine, and "verde" refers to how early the grapes were picked, not the wine color.  I smelled melon and funk (think sweaty sock) from this wine, but tasted a tangy citrus.  Some unusual notes about this wine: the flavor is very light, the alcohol content is very low, the price is very low, because Portugal subsidizes the wine industry, and the wine is made to drink quickly (not age).  These facts add up to a big recommendation: buy it for your hot summer day picnic with salads or sipping while mowing the lawn. But don't buy it for a hearty meal or formal event.

Domaine de Montbourgeau Cremant du Jura, France - Jura likes to produce sparkling wines, and in this case the vintner used Chardonnay grapes.  The color of this wine is a very light gold and I smelled pink grapefruit in the wine.  The flavor was interesting, not at all like a sparkling I am accustomed to from France.  It was not sweet or citrusy, but balanced between the two.  Its a simple wine, and for some reason, I really wanted a young and simple goat cheese with it.  It didn't have much flavor, but it could probably stand up to some baked white fish dishes -- with a light creamy sauce, but not lemon or any grilling flavor.


Lini Lambrusco Rosato 2009, Emilia Romgana, Italy - Once upon a time, America imported sickly sweet and cheap Lambrusco sparkling wines (such as Riunite).  These days, we can find a variety of Lambruscos.  This wine had a fresh smell, like newly cut grass, and light red / pink color with a visible water line.  The flavor was tart and the wine had a lot of tannin in it.  The tannin left a very dry feeling in my mouth, and overall I thought the wine would taste better with food.  Italians would tend to agree with me, as this wine is often paired with a Bolognese sauce, which would balance against the wine well.

Bruno Verdi Sangue di Guida 2011, Lombardia, Italy - produced from less common grapes, Croatina and Rara Uva, the wine had a strong strawberry and cherry smell.  The color was purpley red, and the flavor was like jam -- SWEET cherry with some tannin.  Fun facts about this wine are that it was so popular in the 13th century, that the Catholic church worried about over-consumption.  Therefore, the church named it "sangue di guida", which literally means "the blood of Judas", in order to deter heavy consumption!  If you're not scared off by the name, I'd recommend a pepper steak or spicy food with this wine, so that something with a strong flavor balances the wines jammy taste.

Blanc de blanc Brut Comelli NV, Italy - informally added at the end, information about this wine was scarce.  It was produced from Chardonnay and had a cut grass scent with a hint of yeast.  It is a tart wine that is neither citrusy nor sweet.  It tasted more like Prosecco and Champagne than any other wine this night.  It was my favorite, but I probably still wouldn't buy it; it wasn't as smooth as some cremant sparkling wines I've had, nor did it have enough of the Prosecco flavor that I like. 

More Summer Wines!

Although the tastings are now including hard alcohol, which I am not expanding into, I did find a few more whites to write about for you.  Including an usual French wine, and more notes for the novice!

Bistol Creme NV Valdobbladene Superiore Prosecco DOCG Spumante Brut - this wine name gives you a lot of information before tasting it.  It has no vintage date (NV), which means its a blend of different vintages, it is a prosecco -- sparkling,  DOCG means that it meets high Italian standards for wine quality, and brut tells you that the wine is dry.  I smelled pear in this wine, and it had a medium intensity.  It had a light body, and creamy, small bubbles. It had medium acidity.  I liked this wine, and thought it would go well with chips, cheese, or caviar.

Forsteriter Gruner Veltliner 2010 - from lower Austria, this wine was very pale, a straw color.  It had a powerful citrus aroma, and a full body.  It had high acidity and a long finish.  It is a very refreshing wine with crisp and clean flavor.  It would go well with grilled shrimp, fish, and summer salads.  Anything you'd eat with lemon juice or squeeze lemon onto would go well with the citrus in this wine.  The wine and its food pairings are perfect for your light summer meals on a hot day.

Hugel Gewurtztraminer 2010 - from Alsace, France, this wine had a very young green-yellow color.  It had a faint floral smell, but a full body.  This wine was low in acidity, with a flavor balancing floral and sweet tastes.  It would go well with lightly spicy foods, and stinky muenster cheese.

Notes for the Novice
The following French terms indicate that no sugar was added to the French wine: naturel, extra brut, sauvage.
Extra Sec and Sec mean that the wine is a little sweeter than those with no sugar added.
Demi sec means that the wine is very sweet, and Doux means it is the sweetest wine you're going to get from the vintner!


How to Open a Sparkling Wine Bottle
A sommelier has advised that to open any sparkling wine, you use a towel and aim the cork away from people, pets, and breakable items.  Angle the bottle so that the base rests against your hip, because gases will escape from the bottle well this way.  Then put your thumb over the top of the bottle.  Untwist the cage and remove it.  Finally, grab the cork, and turn the bottle.  Ease the cork out slowly.

Coming up!  A full sparkling tasting, and a rose tasting!  Lots of summer tasting .... MMmmmm!

Summer and White Wines

Just recently, a friend of mine was looking for advice on finding white wines.  It occurred to me that with all the wine I’ve tasted, I have accrued enough notes on whites to provide some guidance on what’s out there, and what key words to use when seeking the white that suits your tastes.  I will begin with a review of some whites, and then provide the key words.

Lageder Pinot Gris from Italy Pinot Grigio - It is a light, young wine that smells of white grapefruit, lemon and lime.  It is a very light wine with a citrus taste and is very acidic.  It’s a great summer wine because its not too sweet or heavy, and it would also go well with summer foods like goat cheese, clams, and oysters.

Babich Chardonnay from Hawke’s Bay, New Zealand – this wine is not oaked.  It has a lot of apple flavor, so you know it’s a bit sweet for a Chardonnay.  It would be good with brie or spicy food.

Trimbach Pino Gris, Reserve Personnelle, from Alsace France – this wine also has an apple flavor, but it is much less sweet than the Babich Chardonnay.  It has an earthy finish and is a bit heavier than the above Chardonnay.  It would also go well with brie, but is made to age, which means that the flavor will improve if you buy it but don’t drink it right away.  More complex than the prior wines, it would also taste good with wild mushrooms and veal.

Key words:

Cloying – this means the wine is sweet.  If you hear or see a white being described this way, it means it is very sweet.

Bright, acidic – not sweet at all, there will probably be a citrus flavor.

Oaked – the wine maker decided to complement the flavor using wood.  This often gives the wine a heavier flavor, and it’s probably not a sweet wine.

Mineral – a flavor descriptor often used for certain whites, it’s often easy to miss for stronger flavors.  Often in the finish on the tip of your tongue, you will have a chalk-like flavor.  That’s what they mean.

Notes:

·         The lighter the color, the younger the wine.  Most young wines are not complex and have a strong flavor with little finish.

·         Greener colored wines are youngest, browner colored wines are oldest.

·         Fruit flavored wines are sweeter, citrus flavored wines are drier. 

Special Edition: Putting Syndicate Wine Writers to the Test Part 2

When syndicate wine writers are not being too specific with recommendations, it seems they are being too vague.  Recently I read an article by an author who started-out recommending champagne for pizza (not saying whether extra dry or brut would work better), and then he started to take-back what he wrote, indicating that some red wines would also work.  I was so confused by that writer’s fence-sitting that I never even critiqued his article.

Now this week I read “What to Sip with Your Salad” (http://eatocracy.cnn.com/2012/05/07/what-to-sip-with-your-salad/?iref=allsearch) and I am struck by the confusion and lack of direction the writer provides.  For green salad with vinaigrette, he recommends two varietals, without mentioning a regional producer.  As any wine drinker knows, a Sauvignon Blanc from France will not taste the same as a Sauvignon Blanc from Australia.  In fact, Australia prides itself on providing an alternative to Old World wine flavors.  You can scoff all you want at France’s emphasis on terroire, but it is true that varietals do not all taste the same.

Then the writer goes on to recommend an Oregon or California Chardonnay or Oregon Pinot Gris for salads with ranch dressing, although the heading of the article section is “creamy dressing”.  So those of us who like creamy blue cheese or parmesan dressings are out of luck for wine recommendations.

Next the writer mentions a salad I never saw on a menu before: frisse-bacon lardons-egg.  He addresses the strongest flavors and elements of this salad – obviously bacon and egg.  For so much flavorful protein, he recommends a light red or crisp rose that have tannins or acidity – or champagne.  Again, the recommendations are too vague to help most people I know.  What’s a light red?  Which varietal would have the tannin or acidity that he recommends?  How can one know what is a crisp rose?  And again I object to the general reference to champagne, when some are extremely dry (brut) and some not.

Finally, for steak salad, he gets specific, recommending a variety of Tuscan Italian red wines without feeling compelled to provide a specific label.  Was that so hard?  I guess so, because this one was only easy for him because apparently he ate this in Italy and was served some Tuscan red wines with it.

As I learn about wine, and what people need to know about pairing it with food, I also learn that wine writers don’t know how to strike a balance between being too specific (naming a label that we can’t find), and being so vague that we are left not knowing what to buy or order in a restaurant.  My mission, as I develop wine knowledge, is to be able to recommend varietals to you without naming the label.  I will, however, recommend regions, because terroire really does affect the flavor of the wine.  Stay tuned!

Testing the Nose

Inevitably, a wine drinker knows more or less the flavors of wine he or she likes, and can identify those flavors in some favorite wines.  For some reason, though, the inexperienced nose has a hard time pin-pointing what it smells in the wine.  In this tasting of only four wines from different regions, I tested my nose by smelling and then describing it to the distributor.  The flavors were interesting too, but a little bit more predictable.  Interestingly, the wine store did not want to provide the label information for these four wines.

Muscadet from Rias Baixas, Spain – this white wine had a very clean and crisp smell, letting me know that it would not be fruity.  Not smelling citrus from the wine, I was not surprised that it was not particularly acidic either.  It was a very clean, balanced white that has enough acid to help digest seafood.  I rarely smell such a mild white wine, and I liked it for its balanced smell and flavor.

Gamay Rose from the California Sierra Foothills – this rose smelled like cheese to me, which is really a rare experience for me and wine.  The distributor was puzzled, but another taster also smelled the cheese from the wine.  The taste was good for a rose, not too sweet, and some spicy reds like Syrah were used to enhance the flavor.  It tasted nothing like cheese, of course.  The inconsistency between the scent and the flavor of wine is of the many things about wine that fascinates me.

Red wine from Rias Baixas, Spain – this wine smelled like wet leaves and compost.  Old world wines tend to smell more earthy than fruity, so I was not surprised to not smell fruit.  But it was the first time I smelled wet leaves.  Nevertheless, the distributor said it was one of the smells that are commonly associated with this wine, so I knew I had a nose like the pros!  It was a medium-bodied red with no particular flavor standing out, and is probably a good table wine in Spain – where wine always accompanies food, and never tastes too strong.

California blend from the Sierra Foothills – this red wine is a blend of Nebbiolo, Syrah, Nourvedre, Viognier and Roussanne grapes.  I smelled floral and fruit scents at the same time, which I have smelled a few times before and find fascinating.  Again the distributor said I smelled what the pros smell, so I was pleased to know that my mind was identifying the scent correctly.  It was another medium-bodied wine to drink with food, not having much flavor despite the Syrah being added. 

Wine tasting is just about flavor for many, but professionals will often look at and smell the wine before tasting; because sometimes looking and smelling can tell you what to expect.  The smelling is often the hardest part, not only because it is moderately subjective, but also because sometimes we can’t put our finger on the smell.  There are many scents that wines have which we don’t normally associate with grapes or wine, and this throws off the taster.  It is always key to take your time, and to let your brain identify the smell.  Then discuss it with others … you may be surprised by what you smell!