In my quest to find a good summer red to recommend, I've talked with many wine snob friends and there is no consensus, so I think the answer is there isn't one.
Most everyone ended up recommending either a light blend or a blush.
Birdstone Winery had an outstanding Grenache a few years ago, but even though I regularly ask for it and they keep saying it's coming back, sadly, it has yet to make an appearance.
The Menage a Trois wines are exellent blends and the blush is light but fruity, perfect for a summer salad.
The first wine I ever really enjoyed was Beringer's White Zinfandel. The strawberry and other fruit flavors combined with the light crispness on the tongue made it the perfect "gateway" wine into learning how to discern flavors. While I've since expanded my palate somewhat, there are days, particularly in July and August when the only that really appeals to me is a Beringer's White Zin. It's reliable and consistent. I know what I'm getting when we uncork the bottle.
I hope you enjoy!
Tuesday, July 20, 2010
Sunday, July 11, 2010
Summer Reds
Since I'm not a big red wine drinker, I've been taking a survey of friends and dining companions for suggestions for a light "summer" red wine.
We had some salmon a few nights ago and friends brought the wine. One was a Waltzing Bear Wines, Gary's Vineyard Pinot Noir. It had some yummy berry flavors with a light and dry finish.
The wine went nicely with the salmon and it was generally agreed that the wine met the requirements for a summer quaff.
Enjoy!
We had some salmon a few nights ago and friends brought the wine. One was a Waltzing Bear Wines, Gary's Vineyard Pinot Noir. It had some yummy berry flavors with a light and dry finish.
The wine went nicely with the salmon and it was generally agreed that the wine met the requirements for a summer quaff.
Enjoy!
Wednesday, July 7, 2010
A Surprise Pairing
Last night we made a friend's chicken ciabatta sandwich with super secret sauce. I played with some ingredients and I think I've replicated the sauce pretty well.
TB's Super Secret Chicken Ciabattas (I don't know whether to give our friend public recognition for the recipe or keep the recipe creator secret since they may not want their super secret and yummy concoction on the world wide web.)
Ciabatta rolls, split, brushed with olive oil and lightly sprinkled with sea salt and grilled until toasted.
Chicken breast, grilled then topped with smoked gouda slices. Let the cheese droop and melt a little.
Red bell peppers, roasted til the skin is black, then peeled, seeded, and halved.
Super secret sauce - mix a chipotle marinade or dressing with either ranch dressing or sour cream until you have a pink and creamy sauce.
Spread the sauce on the ciabatta. Layer the chicken, peppers, and bread.
We hadn't thought about a pairing and just poured a red that was already open.
Guenoc 2007 Victorian Claret went amazingly well with the sandwich. The wine had incredible legs in the glass and a rich ruby color. The flavors of berries complemented the smokiness of the chicken and cheese.
This pairing is a complete serendipity and one of the best.
TB's Super Secret Chicken Ciabattas (I don't know whether to give our friend public recognition for the recipe or keep the recipe creator secret since they may not want their super secret and yummy concoction on the world wide web.)
Ciabatta rolls, split, brushed with olive oil and lightly sprinkled with sea salt and grilled until toasted.
Chicken breast, grilled then topped with smoked gouda slices. Let the cheese droop and melt a little.
Red bell peppers, roasted til the skin is black, then peeled, seeded, and halved.
Super secret sauce - mix a chipotle marinade or dressing with either ranch dressing or sour cream until you have a pink and creamy sauce.
Spread the sauce on the ciabatta. Layer the chicken, peppers, and bread.
We hadn't thought about a pairing and just poured a red that was already open.
Guenoc 2007 Victorian Claret went amazingly well with the sandwich. The wine had incredible legs in the glass and a rich ruby color. The flavors of berries complemented the smokiness of the chicken and cheese.
This pairing is a complete serendipity and one of the best.
Tuesday, June 15, 2010
Summer Wines
I'm pretty much a white wine drinker. I think I've established that already. And I prefer Chardonnays.
I've heard people talk about a "summer wine," and frankly, dismissed it. I figured I like what I like and I know what I like and what I like is Chardonnays.
The weather warmed up (finally - I think this was the longest winter on record in the Central Valley), and one day Wine Snob Hubby and I finished the day with a glass of wine on the back patio. I think the mercury had reached into the 90s for the first time.
I sipped my Chardonnay, eager for its refreshment. And ... nothing. It sat on my palate and refused to do anything for me.
The next night, just for a change, WSH pulled out a Pinot Grigio. "Let's try this, it's a little lighter."
Ahhh. It was light and crisp and a perfect complement to the warm day.
Unfortunately, I forgot to check the label so I don't know what it was.
I won't make that mistake twice.
And now I have a summer wine to enjoy.
I've heard people talk about a "summer wine," and frankly, dismissed it. I figured I like what I like and I know what I like and what I like is Chardonnays.
The weather warmed up (finally - I think this was the longest winter on record in the Central Valley), and one day Wine Snob Hubby and I finished the day with a glass of wine on the back patio. I think the mercury had reached into the 90s for the first time.
I sipped my Chardonnay, eager for its refreshment. And ... nothing. It sat on my palate and refused to do anything for me.
The next night, just for a change, WSH pulled out a Pinot Grigio. "Let's try this, it's a little lighter."
Ahhh. It was light and crisp and a perfect complement to the warm day.
Unfortunately, I forgot to check the label so I don't know what it was.
I won't make that mistake twice.
And now I have a summer wine to enjoy.
Monday, April 19, 2010
Zin or Cab?
We had some amazing BBQ over the weekend.
It came from Robin's Wood Fire BBQ & Grill in Pasadena, California. We used to eat there when it was a nice casual place for lunch or dinner. We didn't know they changed the menu to all BBQ.
We ordered the garbage can lid dinner with chicken, hot links (careful, the heat sneaks up when your back is turned), beef ribs, tri tip, and short ribs. We added a rack of baby backs too, since there were five us eating out of the trough. Er, I mean from the lid.
Anyway, Wine Snob Hubby and his friend considered carefully what to offer us neophytes.
The choices: Brazin, an old vine Zinfandel from Brazin Cellars out of Manteca, CA.
Beaucanon Cabernet
The Brazin was known and loved and chosen because of that. The Cab was chosen because WSH and friend took a field trip to the Tustin outpost of the mother ship, also known as Total Wine. WSH asked for suggestions and an employee suggested the Beaucanon.
I just looked at the Beaucanon website and I'm sorry I can't tell if it was a Cab Franc or what vintage. I'll have to check with WSH and get back to you on that.
Anyway, I tasted both with the baked beans and meat. The Brazin was good, but fell a bit flat. The Beaucanon definitely stood up to the BBQ sauce and meats. I tasted blackberries and it finished well along the sides of my tongue.
Which goes to show that sometimes a tried and true favorite should be given a night off so a new friend can have the opportunity to shine.
It came from Robin's Wood Fire BBQ & Grill in Pasadena, California. We used to eat there when it was a nice casual place for lunch or dinner. We didn't know they changed the menu to all BBQ.
We ordered the garbage can lid dinner with chicken, hot links (careful, the heat sneaks up when your back is turned), beef ribs, tri tip, and short ribs. We added a rack of baby backs too, since there were five us eating out of the trough. Er, I mean from the lid.
Anyway, Wine Snob Hubby and his friend considered carefully what to offer us neophytes.
The choices: Brazin, an old vine Zinfandel from Brazin Cellars out of Manteca, CA.
Beaucanon Cabernet
The Brazin was known and loved and chosen because of that. The Cab was chosen because WSH and friend took a field trip to the Tustin outpost of the mother ship, also known as Total Wine. WSH asked for suggestions and an employee suggested the Beaucanon.
I just looked at the Beaucanon website and I'm sorry I can't tell if it was a Cab Franc or what vintage. I'll have to check with WSH and get back to you on that.
Anyway, I tasted both with the baked beans and meat. The Brazin was good, but fell a bit flat. The Beaucanon definitely stood up to the BBQ sauce and meats. I tasted blackberries and it finished well along the sides of my tongue.
Which goes to show that sometimes a tried and true favorite should be given a night off so a new friend can have the opportunity to shine.
Wednesday, March 17, 2010
Whining about Wine
Time has flown and I can't believe I didn't write any more about the weekend.
The next day, we started at 10:00 am at Adelaida Cellars. Their grounds are lovely, as is the tasting room. Since we were a large group of 10 (and a loud group), we were taken into the back, into the racking room (I think that's the word for it... or cellar, or where the barrels were stacked).
Anyway, most of the Paso Robles wineries we visited only offered one, or at the most two, white wines, so I tried to pay particular attention to those.
I failed miserably. I didn't want to take obvious notes but I should have.
At Adelaida, I know I tasted the Vigonier. I tasted pineapple and maybe some citrus.
I didn't care for the reds and after the second one, I went to stretch out my back by leaning against a door jamb.
Next: Justin.
The next day, we started at 10:00 am at Adelaida Cellars. Their grounds are lovely, as is the tasting room. Since we were a large group of 10 (and a loud group), we were taken into the back, into the racking room (I think that's the word for it... or cellar, or where the barrels were stacked).
Anyway, most of the Paso Robles wineries we visited only offered one, or at the most two, white wines, so I tried to pay particular attention to those.
I failed miserably. I didn't want to take obvious notes but I should have.
At Adelaida, I know I tasted the Vigonier. I tasted pineapple and maybe some citrus.
I didn't care for the reds and after the second one, I went to stretch out my back by leaning against a door jamb.
Next: Justin.
Thursday, February 18, 2010
Tasting with a small t
We spent last weekend in Paso Robles touring their "Far Out Wineries" and tasting. There were 17 wineries on the Passport weekend. We hit 13 of them over three days. All proceeds of Passport sales and 5% of the weekend's wine sales are donated to the local Wellness Community.
I think I'll take a week or so and talk about a few of them each day.
We started at Villacana Winery. They offered cheese samples with the wines to Passport holders. Our friends had been tasting all day but a family commitment kept us from joining until around 4 pm. So Villacana was our first winery and their ... 8th, maybe? Or 9th. Needless to say, the levels of fun and levity were a bit different.
Anyway, on the way over Wine Snob Hubby had me read out loud the pages from Karen MacNeil's Wine Bible about tasting. I listened while I read and felt ready to tackle tasting and comparisions. MacNeil talked about how to gauge mouth feel, texture, and taste.
I sipped the first wine, a Vigonier, and everything went out of my head. I remembered to take short, quick sniffs, instead of one long inhale. I ran through a mental list of comparisions and came up blank. I couldn't tell you if it tasted like pineapple, wet cat, or citrus.
We moved on to the reds. They all ran together in my mind after one sip.
The grounds are lovely and the proprietors, Alex and Monica Villacana are gracious and generous hosts.
I think I'll take a week or so and talk about a few of them each day.
We started at Villacana Winery. They offered cheese samples with the wines to Passport holders. Our friends had been tasting all day but a family commitment kept us from joining until around 4 pm. So Villacana was our first winery and their ... 8th, maybe? Or 9th. Needless to say, the levels of fun and levity were a bit different.
Anyway, on the way over Wine Snob Hubby had me read out loud the pages from Karen MacNeil's Wine Bible about tasting. I listened while I read and felt ready to tackle tasting and comparisions. MacNeil talked about how to gauge mouth feel, texture, and taste.
I sipped the first wine, a Vigonier, and everything went out of my head. I remembered to take short, quick sniffs, instead of one long inhale. I ran through a mental list of comparisions and came up blank. I couldn't tell you if it tasted like pineapple, wet cat, or citrus.
We moved on to the reds. They all ran together in my mind after one sip.
The grounds are lovely and the proprietors, Alex and Monica Villacana are gracious and generous hosts.
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